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 Naturopathic Medicine: Cooking with Greens 
 

Dijon Vinaigrette
(makes 3/4 cup)

1/4 cup water
1/4 cup extra-virgin olive oil
1 T. balsamic vinegar
1 T. lemon juice
1 T. dijon mustard
1 large clove garlic, minced
1 t. fresh minced basil (or 1/2 t. dried)
1 t. fresh minced tarragon " " "
1 t. fresh minced oregano " " "
1/4 t. salt
fresh ground pepper to taste

Blend all ingredients in a blender for 30 seconds and allow to sit for maximum flavor to develop. This dressing has 43 calories per tablespoon and 41 of those calories are from fat. (About 4.5 grams of fat/T.). Since most "Italian" style salad dressings have around 80 calories per tablespoon with 9 grams of fat, this is a flavor-filled winner.


Steamed Spinach with Toasted Cashews and Garam Masala
(serves 4)

This delicious, nutritious and fast Indian dish can be prepared in about 15 minutes. Allow one bunch of spinach per person. This is excellent with red lentil dahl and basmati rice.

4 bunches spinach, cleaned, stems removed and spun almost dry
2-3 T. ghee or butter
2 T. ginger
3 cloves garlic
1/2 t. coriander, ground
1/2 t. fennel
1/2 t. black mustard seeds
2 T. lemon juice
1/4 cup cashews, toasted
1/4 cup currents
1/2 t. garam masala
1/2 t. salt

Heat 2 T. ghee in a large pot (6 qt.). Once hot, add the coriander, fennel, black mustard seeds, ginger and garlic and stir for 30 seconds. Add the spinach, cramming it all in and stirring to "melt" it down. Cover and stir once or twice in the next 5 minutes. In another pan, heat 1 T. ghee and quickly puff the currents. Towards the end of the 5 minutes of steaming the spinach, add the lemon juice, and cover again for a minute. Then add the salt, cashews, currents and garam masala. Stir to mix and serve steaming hot with lemons slices as a garnish.

Garam Masala
(makes about 1/3 cup)

This is a variant of the classic moghul garam masala. The spices should be roasted briefly to bring out their full flavors. Store in a tightly sealed jar for future use.
2 t. cardamom seeds
2 T. cumin seeds
2 T. coriander seeds
1 T. black peppercorns
3/4 t. whole cloves
2 t. cinnamon, powdered (or 1 stick, 3 inches long)

Put the first 4 ingredients in a pan which has been pre-heated for a couple of minutes. Roast them over medium-high heat, stirring frequently, for about 5-7 minutes. Expect a little smoke as the seeds begin to brown and give off their fragrance, but they will burn if not attended to constantly. As soon as they are nicely browned, transfer them to a clean, dry dish and allow to cool. Add in the cinnamon and cloves and grind together in a coffee mill or mini-processor. Use wherever garam masala is called for.

Dr. Sally LaMont practices in Marin County, California and can be reached at (415) 267-7679

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 About The Author
Sally LaMont NDDr. Sally Blake LaMont is a naturopathic doctor, acupuncturist, and educator who has devoted the last twenty-seven years to practicing and teaching the principles of healthy living. She blends the science of......more
 
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