Recipes
Dishes built from the ingredients covered here, written around cooking that preserves nutrients.
85 recipes
25 min · 2 servings
Mussels in tomato
Lift them out as they open. Waiting for the last one toughens the first. Salt goes in at the very end.
30 min · 2 servings
Roast Brussels sprouts with walnuts
Halve them and roast cut side down. Do not boil them — the vitamin C leaches into the water and the sulphur smell worsens.
20 min · 2 servings
Artichoke and chickpea salad
If you use jarred artichokes, rinse them. The brine is the biggest variable in this salad.
20 min · 2 servings
Cauliflower rice stir-fry
Dry-fry it first to drive off the moisture. Skip that step and you get porridge, not rice.
15 min · 2 servings
Mushrooms sautéed with garlic
Spread them in a single layer and leave them alone. And salt at the very end — salt early and they weep instead of browning.
10 min · 4 servings
Mint yoghurt sauce
Tear the mint by hand instead of cutting it. And crush the garlic rather than grating it, then fish it out after 15 minutes.
15 min · 2 servings
Persimmon and walnut salad
Use firm sweet persimmons — the soft ripe kind will not slice. And always toast the walnuts in a dry pan first.
25 min · 2 servings
Cashew chicken stir-fry
Add the cashews last of all. Cooked along with everything else they go soft, and scorched they leave only bitterness.
20 min · 2 servings
Steamed eggplant with garlic dressing
Steam the eggplant instead of frying it. Two tablespoons of oil is 240 kcal; a whole eggplant is 63.
20 min · 2 servings
Soybean sprout soup
Keep the lid on from start to finish, or leave it off entirely. Lift it midway and the beany smell gets trapped inside.
25 min · 4 servings
Honey and ginger tea
Add the honey off the heat, once the drink has cooled to warm. Stirred into boiling water the aroma simply leaves. And never give it to an infant under one year.
30 min · 3 servings
Lower-sodium doenjang stew
Use half the paste and fill the gap with dried shiitake and kelp. Saltiness and savouriness are different things, and half of what the paste was doing was savouriness.