Every year my team pulls the most clicked on, shared, and eaten recipes from my website.
This year, Japanese sweet potatoes were the number one favorite. They are so easy to prepare, sweet like candy when roasted, comforting (and we all needed that this year), and totally delicious.
And, if you are not a fan of Japanese sweet potatoes, don’t worry, there are six more favorites for you to choose from.
Here they are in descending order from number 7 to number 1.
Click on the picture to access each of the recipes:
When I first learned about the possibility of using food as medicine, one of the very first foods I started eating was shiitake mushrooms.
These mushrooms are renowned in Japan (and in Macrobiotic cooking), for their healing properties.
What makes these mushrooms stand out from other famous fungi?
Well, first and foremost they are packed with B vitamins and vitamin D (if they are sun-dried). They contain copper, one of the few metal elements essential to human health.
They also have anti-viral, anti-fungal, and anti-bacterial properties.
Shiitakes are rich in lentinan that heals chromosome damage and fights cancer.
And, most importantly, they are DELICIOUS! When using food as your medicine, it should taste really good, otherwise, you’re not going to want to eat it.
Wild Alaskan Black Cod (Sablefish) is one of my all-time favorite types of fish to eat.
It is so silky and creamy that you would think you are eating a stick of butter! Maybe that’s why one of its more common names is “Butterfish?!”
Besides being creamy and delicious, Black cod is rich in omega 3 fatty acids, B12, and protein.
One of the traditional ways to prepare and eat this fish is smoked and put onto a bagel slathered with cream-cheese – NYC Style. As a native New Yorker with Jewish heritage, that’s how I grew up eating it.
But, there is another traditional way to eat it in Japanese culture, and that is to marinate it in miso and bake it. That way of preparing it makes this fish taste smokey and sweet and totally delish!
With everything that happened in 2020 (the year of Covid-19) and the viral attack on our lungs, this infusion is needed more than ever!
If your lungs are feeling like they need a little support both pre and post-Covid, try this simple tea.
The herbal ingredients have a long history of supporting the overall health of your lungs and respiratory system, helping you to breathe a little (or a lot) easier.
It’s no surprise that this Gut-Healing Morning Porridge made it to the Top Recipes list 2 years in a row.
So many millions of people are suffering from digestive woes like gas, bloating, reflux, and constipation.
It’s a wise idea to rotate this morning porridge into your breakfast routine to help sort out your digestive system. This porridge combined with good eating behaviors like chewing your food can greatly help to reduce tummy troubles.
The gut needs fiber and mucilage to function optimally and this breakfast cereal contains both; fiber from the oats and fenugreek seeds, and mucilage from the slippery elm and flax seeds.
Enjoy this gut-healing porridge and send your belly some fiber, mucilage, and love!
One of the biggest tragedies about heart disease is that the vast majority is preventable. I covered that in-depth in this article here: Supporting Heart Health.
To help you prevent heart disease, this tea contains an ingredient that has been used for centuries to regulate the heartbeat and strengthen the heart muscle.
The main ingredient is Hawthorn Berries (Crataegus laevigata). According to modern nutritional science, Hawthorn leaves, flowers, and fruits contain compounds that dilate coronary vessels and lower blood pressure. The herb has been used to treat a wide range of heart conditions, including hypertension related to a weak heart, angina, arteriosclerosis, the early stages of congestive heart failure, age-related heart disorders, and arrhythmia.
Don’t fall victim to the staggering statistics of heart disease. Enjoy this tea 2-3 times per day, and strengthen your heart with every sip.
Since ancient times food has been used as medicine in many cultures. There was no separation between the two.
This congee recipe is a superior medicinal food that contains an immune-boosting root called astragalus.
Astragalus membranaceus is a member of the Fabaceae family (legume, peas, and beans). Modern studies of this ancient plant indicate that it restores depleted red blood cell formation in the bone marrow. It also stimulates the production of interferon. Interferons are signaling proteins made to interfere with viral replication and protect the cells from viral infections.
Astragalus boosts white blood cells and is an adaptogen that protects the body from physical, mental, and emotional stress. It has been used traditionally as a natural remedy for chronic hepatitis, heart disease, and cancer.
And, I would suggest you start using it to strengthen your immunity against Covid-19 as well.
KaBlam! Here it is.
The #1 recipe that was clicked, shared, and eaten in 2020 – Crisp and Sweet Japanese Yams.
Who woulda thought that a spud could gain so much notoriety and recognition??
Most folks don’t even know what this starchy vegetable is.
It is often mistaken for a sweet potato, but once it’s cut open and you see the cream-colored flesh, you quickly realize that it is NOT your average sweet potato.
This hearty root vegetable is a tuber that stores nutrients and energy to help the plant grow and thrive in cold harsh conditions. It’s a superb winter food, and the best time of the year to eat it is during the fall, winter, and through the spring.
So next time you see it in the store, don’t pass it by. Purchase it, follow the directions in the recipe and see for yourself what the hoopla is all about.
Wishing you many delicious meals in 2021 and beyond!
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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