Dishes built from the ingredients covered here, written around cooking that preserves nutrients.
85 recipes

25 min · 2 servings
The most common way goji berries are taken. But steeping alone leaves their fibre and protein in the solids — which is why this recipe says to eat those too.

10 min · 2 servings
Psyllium absorbs many times its weight in water. So the point of this recipe is not the ingredients but the liquid — and the fact that swallowing it without enough can be dangerous.

15 min · 2 servings
This uses ripe papaya, and that matters. Papaya's phase III trial was of the leaf extract, which is not the fruit, and unripe green papaya is safer avoided in pregnancy.

15 min · 2 servings
Sixty grams of watercress alone passes the daily value for vitamin K. If you take warfarin, talk to your clinician before eating this salad.

20 min · 2 servings
Cucumber is 95.2% water and carries 2 mg of sodium. Keeping that virtue means keeping the soy sauce and salt down — and counting the iodine in the seaweed.

12 min · 2 servings
The lutein in green peas is fat-soluble. That is why this dish uses egg and olive oil, and it is the one thing in the recipe you should not change.

15 min · 2 servings
In the same trial, black beans lowered LDL and peas did not. So this salad uses both — with more bean than pea.

10 min · 2 servings
A drink with coffee's bitterness and no caffeine. But the inulin you take in from a cup falls far short of the 12 g a day the trial used.

20 min · 2 servings
Soup is hard on vitamin C. So this recipe holds the peas' cooking time to three minutes and does not throw the water away.

12 min · 2 servings
Many people avoid okra because of the slime. This recipe is built to reduce it — cook the pods whole and add acid.

15 min · 2 servings
Perilla oil must not be heated and lotus root must be cooked. This recipe resolves that by sequence — blanch, take it off the heat, then dress.

10 min · 2 servings
A recipe with no heat at all. It is the simplest way to use perilla oil without cooking it, and there is a reason the rice is cooled first.