Nothing makes me happier than to see a resurgence of fermented foods take their rightful place on our plates. Fermented foods have been part of the human plate around the world for centuries. K Not only are fermented foods a traditional and sustainable way of preserving food and extending the harvest, it turns out they are some of the best foods for our health. More importantly, they are a source of nutritional compounds that also communicate with our genes. Let’s find out how.Read More
The Genomic Kitchen Notebook
Similar to tzatziki, raita uses a yogurt and cucumber base, however, adds a different flavor nuance through the use of spices and herbs. I have seen many different variations including ginger, cumin, coriander, cayenne, hot chili peppers (fresh), cilantro, mint. Raita serves as a simple dish or condiment.Read More
If you have been reading The Genomic Kitchen Notebook, you know I have been talking a lot about the power of bioactives and their ability to influence how your genes behave. Bioactives can initiate the process by which we turn genes on and off. But perhaps what you really want to know is: how can I get started right now? What can I do today to start a food-gene conversation on my own plate?
This is a recipe I adapted from an original recipe developed by Chef Deborah Madison. The fennel and tomato meld beautifully to create a luxurious taste in your mouth. The addition of olives adds a nice salty contrast to the unique combination of flavor offered by the fennel and tomato. An unforgettable dish you will make often, I promise.Read More