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From The Holistic Kitchen of AIHT

Sautéed Vegetable Medley

SERVES 3
From Eden Foods

INGREDIENTS
2 cloves garlic, minced
2 teaspoons toasted sesame oil
1/2 cup dried daikon radish, rinsed
8 whole shiitake mushrooms
1/4 cup dried lotus root
1/2 cup carrots, julienned
1/2 cup leeks, washed well and sliced thin
2 teaspoons Shoyu Soy Sauce, or to taste
1 1/2 cups water, including soaking water from all dried vegetables
1/2 cup organic sweet corn, fresh
or frozen
Prep Time: 0:20
Cook Time: 0:35

1.

In separate bowls, soak the shiitake, dried daikon and lotus root slice in hot water just to cover for 10 to 20 minutes. Reserve the soaking waters from the vegetables and combine to equal 1 1/2 cups liquid. Remove stems from the shiitake, discard and slice the caps. Chop the daikon and lotus root, reserving soaking waters.

2.

Heat up the oil in a medium skillet and sauté the garlic for 1 minute. Add the shiitake, dried lotus root, dried daikon and carrots. Do not mix. Add water to almost cover the ingredients. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes. Add shoyu, cover and simmer 5 minutes. Remove cover, add leeks and sweet corn, mix and cook 2 to 3 minutes until most of the remaining liquid is gone.

Zesty Cabbage Salad with Garlic and Lemon

SERVES 4 TO 6
Adapted from Little Foods of the Mediterranean, by Clifford A. Wright (Harvard Common Press, 2003).

Sweet, slightly crunchy, with zesty flavor from lemon, and healthful benefits from garlic and olive oil—this salad will help to strengthen and nourish us for spring!

Cabbage is a lovely addition to the early-spring menu: it’s inexpensive, keeps beautifully, and is one of those great cancer-fighting cruciferous vegetables. When you fix it like this, it’s also a taste sensation.

If you’ve avoided cabbage because it can be bitter, here’s the Syrian secret for making it sweet! And just wait ‘til you see how simple this salad is to make.

INGREDIENTS
1 small head Savoy cabbage (about 1 pound), damaged outer leaves removed, cored, and shredded
1/4 cup sea salt, or more to taste
6 garlic cloves, very finely chopped
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
3/4 teaspoon dried mint

1.	Toss the shredded cabbage in a large bowl with the salt and let sit for 1 hour. (This will reduce the bitter taste resulting from the glucosinolates in the cabbage, which are broken down once the leaves are cut.)
2.	Thoroughly wash the salt from the cabbage by dunking it in water. Taste a piece of the raw cabbage to make sure the salt is washed off. Let drain in a colander.
3.	Return to the cleaned bowl. Toss well with the garlic, lemon juice, olive oil, and mint. Check the seasonings, although it should not need any more salt, and serve at room temperature within the hour.

Guilt-Free Chocolate Brownie Cake

MAKES 12 OR 16 SQUARES
.
Adapted from The Vegetarian Family Cookbook, by Nava Atlas (Broadway Books, 2004).
This classic comfort dessert is brought up to date by replacing the butter with vanilla low-fat yogurt and just a little oil.

Perfect for birthdays or any day, this is a great cake with lots of decadent taste but only 141 calories per serving.

A super way to celebrate the mud-luscious advent of spring.

INGREDIENTS
1 1/2 cups whole-wheat pastry flour
1/2 cup natural granulated sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons ground flaxseeds, optional
1 cup vanilla low-fat yogurt or soy yogurt
2 tablespoons safflower oil
1 teaspoon vanilla extract
1/4 cup low-fat milk, rice milk, or soy milk, as needed
1/2 cup chocolate chips, preferably cane-juice sweetened

1.	Preheat the oven to 350ºF. Lightly oil a 9x9-inch baking pan.
2.	Combine flour, sugar, cocoa powder, baking soda, salt, and flaxseeds (if using) in a mixing bowl and stir together.
3.	Make a well in the center and pour in the yogurt, oil, vanilla, and enough milk to make a smooth and slightly stiff batter. Stir until completely mixed, then stir in the chocolate chips.
4.	Pour into the prepared pan. Bake 30 to 35 minutes, or until the sides of the cake begin to pull away from the pan, and a knife inserted in the middle comes out clean (with the exception of the melted chocolate chips). Allow to cool in the pan until just warm, then cut into squares to serve.