#bulk ceylon cinnamon extract

[organicblogs]

Discover the benefits of our high-quality Ceylon Cinnamon Extract Powder 10:1. Ideal for supplements, food products, and more. Order in bulk from Green Jeeva, your trusted supplier of natural extracts.

[jenroses]

Elderberry syrup, flu, colds, coughs, etc.

Because we’re getting into That Season....

Elderberry syrup is one of those hippy dippy remedies that is actually pretty helpful and has some research to back it up. It’s also expensive as hell, with a small 8 oz jar coming in at like $15 per, which is REALLY STEEP given how much of it you need to really be effective. You can make your own for less than half that cost per cup. I’m pretty low spoon and spend a lot of time in a wheelchair, but I can still handle this recipe.  Tool-wise, bare minimum you need a pan, some method of straining the elderberries, some method of squeezing the extra liquid out of the berries, and a burner. Also a bowl or large measuring cup to strain the liquid into, and a jar to keep things in. Extra bowls, a potato ricer (alternatively cheesecloth, or a nutmilk bag) and a variety of spoons are probably helpful but not super necessary. If you’re adding lemon and ginger, you’ll need a knife and a cutting surface.  

Skill wise, you need to understand what it means to “bring to a boil, reduce to a simmer”. (Heat over medium high heat until bigger bubbles start to rise, then immediately turn it down to the lowest heat that you can still see little bubbles rising up. You do not want this to boil had for long periods.) You need to be able to coordinate straining boiled berries to reserve the liquid, and to mix honey into extracted liquid, which is harder than it sounds.

Ingredients needed: 2 cups dried elderberries. I’ve used both Mountain Rose Herbs dried berries and Frontier dried organic berries with good results. Frontier products are often available in bulk food sections of health food stores, if you want to try a smaller quantity. (This recipe is easily halved or doubled, the ratio is 1 part berries by volume, to 2 parts water by volume, and then once you’ve extracted the liquid, about 1:1 of liquid to honey by volume, kinda to taste, though it needs to be pretty dang sweet.)

The straightforward way to make your own is to buy dried elderberries, pick up local raw honey, and get a bit of ginger, a ceylon cinnamon stick and some slices of lemon. 

I use a variant of the Mountain Rose Herbs Blog recipe for Elderberry syrup: From memory, I  put a couple cups of elderberries, a cinnamon stick, a few ginger slices and a few lemon slices in a pan with oh, a quart-ish of water and simmer for 40 minutes, then allow it to cool (do not fridge at this point, the steep period is helpful), and strain through a mesh strainer into a clean bowl. Then I take the leftover berries, and put them in a potato ricer, and get the last of the liquid out that way, just gently, not trying to actually push any solids through, it's just a fast and hand-friendly way to get the excess liquid out of the berries. Measure the liquid. You might want to simmer it down a little, the goal is a couple cups of liquid. Important: you MUST discard the spent berries. They can be composted. They cannot be used for food, as the seeds are not good for human consumption. This is why we’re not making jam. The liquid is the gold here, and the simmering/squeezing is how we get it. 

With the liquid below 115 degrees but lukewarm to warm to the touch, add between 8-16 oz of raw honey, stirring to dissolve the honey completely. You may need to work at it a bit, warmer elderberry liquid will take the honey better, but hot elderberry liquid will cook the honey. (Note: If you want to use the lower amount of honey, consider adding vodka, brandy, rum, or other high-proof alcohol to help preserve the cordial. This is better for adults who don’t have to drive, though, the dose is low but frequent. See the Mt. Rose blog for more on this method: i do not use it.)

Bottle, refrigerate, use within 1-2 months, discard if moldy. We use oh, about a half tablespoon for little kids, a tablespoon for medium kids, and 1-2 tablespoons for adults, every 2-3 waking hours from first exposure until 3 days after the last symptoms have disappeared from the house for things like flu, and as long as we feel like for colds. This recipe, without alcohol, is fine for children over the age of 1 year old, but is NOT okay for babies, due to the honey.

Be aware that those with autoimmune issues may have those issues worsened by elderberry, especially if they are taking fancy immune suppressing drugs, particularly TnF inhibitors such as Humira and Remicade. Elderberry specifically counteracts those drugs, which can be both useful in a dangerous flu season, and expensive, because the drug will no longer be working. I have personal experience with this. On the one hand I got over the flu in record time, on the other I was in a world of hurt and ended up having to switch drugs because I developed an immune response to the Very Expensive Drug. 

Elderberry is very effective against the flu, which is quite sensitive to tumor necrosis factor for science reasons. HOWEVER... because we are a household with an immune suppressed member, everyone who can get the flu shot ALSO gets the flu shot, and we go on tamiflu at the first sign of flu, plus elderberry, because in the grand health checks and balances treating influenza > treating rheumatoid arthritis short term. Despite multiple immune suppressing drugs, the last time I came down with the flu it lasted less than five days. 

To take it, neat is probably the hardest method, as it is both very sweet and a little funky at full concentration. We add it to juice, seltzer (which is actually yummy) or my favorite, a mix of seltzer and tart cherry concentrate. The tart cherry concentrate has the benefit of being antiinflammatory, and the tastes mix well. 

If illness is acute and there is a cough, consider adding magnesium (to relax the smooth muscles) which can be provided in liquid, topical, bath or capsule form (standard daily dose, 200-400 mg of the cheapest magnesium is effective enough at reducing muscle spasms in my personal experience) and in a separate container, mixing honey, cocoa powder (make a paste) and then adding water slowly until the mixture is sip-able. 

Note that while research on capsules of refined theobromine is iffy (this link describes the logic for the method), I have used this method many times for cough, it’s something you sip basically whenever you start coughing uncontrollably, and it gets the cough under control without stopping you from coughing when you need to. Note the “QOL” improvements=quality of life. This is a non-dairy, pure cocoa-and-honey, no milk, no cocoa butter method. Falls under the category of can’t hurt, will probably help, certainly no less effective than most commercial cough medications and a hell of a lot less potentially harmful. It helped make pertussis and pneumonia less hellacious for me, I would go from not being able to stop coughing spasmodically, to being able to cough in a controlled and more productive way, less frequently. In other words, the cocoa water and tart cherry method let me fucking sleep already. 

Alternating between the tart cherry elderberry and the cocoa water (they don't taste good mixed, just trust me) will soothe a sore throat, make a cough more manageable, and increase tumor necrosis factor, which helps deal with the flu directly. 

[teasellerebay]

Dilmah Earl Grey Tea Bags 300 600g 100% Unique Pure Ceylon Natural Bergamot Tea

With the piquant citrus note that is characteristic of the classic Earl Grey tea, the bold base of Ceylon Tea creates a truly refined experience. The earthy is balanced by the sweet floral of the bergamot, creating a sublimely elegant brew.

Though the historical lore behind the development of Earl Grey Tea extends beyond logic, for anyone who is enamored with the distinct flavor of this iconic tea, stories have little influence over the delight experienced while sipping. That being said, if what folklore reveals is true, one’s tea drinking moments may be even more memorable.  

With its distinctive flavor and iconic aroma, Earl Grey Tea is worthy of a place in every tea connoisseur’s cupboard. Enjoy the exquisite experience of a cup of Earl Grey Tea that is both delicious and healthy. Dilmah Teas offerings are always unadulterated, and packaged in bleach-free tea bags, keeping you free from worry about chemicals. Take advantage of bulk savings, our commitment to quality products, and our exceptional service today! Enjoy Dilamh Earl Grey with FREE SHIPPING!!

Ingredients: Black tea, Bergamot (Bagged)

Package Includes: Dilmah Earl Grey Tea Bags 50 x 6 Packets (Tea Bags 300 / 600 Grams)

Even  10 cups of tea a day is not considered harmful.

Serve with: Best Taken Straight.

Accompaniment: Green Curry, Samosas, Curry Puffs, Spicy Meat, Dark Chocolate

BREWING INSTRUCTIONS

Use a kettle that is free of limescale or sediment, and fill to the required level with filtered or spring water(200-220ml).

Place a tea bag per serving into the cup or teapot.

When the water has boiled (95-100°C) pour directly onto the tea bag.

Stir to allow the tea in the bag to infuse flavor and goodness into the water. Stir again after a minute.

Brew the tea bag for a minimum of 3 minutes (5 minutes, for a strong cup) then stir and remove the bag.

Enjoy your cup of tea 👍

Tea Recipes

***Frosty White Chocolate Chai***

Ingredients

300ml Dilmah Earl Grey Tea (5 min. brew)100 ml Full cream milk40 g white chocolateSpice combination: Pinch of vanilla (or a few drops of vanilla extract), Pinch of dried ground cardamom & cinnamonLemon zestGarnishing

Cover the bottom of the outside of the glass with food glue/honey/syrup to make it stickySprinkle sugar over the glass to give it a frosty look

Methods and Directions

Add the cardamom to the tea in the teapotBrew the tea for at least 5 minutes at 95°CWarm up the milk in a pan or microwaveChop up the white chocolate and dissolve it in the hot milk, add the vanillaAdd the milk to the tea and air the mixture in chai mugs or whisk it in a saucepanPour into the glassGarnish with a zest of lemon and a pinch of cinnamon

Health Benefits of Tea

Flavonoids in teas reduce the risk of many diseases such as strokes, cancer and diabetes.

Tea through polyphenols inhibit action of Free Radicals and contribute to senior citizens having a better quality of life.

Tea also increases the activity of detoxifying enzymes naturally present in the human body.

Polyphenols in tea inhibit alpha amylase activity and cause reduction of blood glucose.

Flaccins and rubigins in tea inhibit lipid oxidation and plaque formation that can lead to heart disease.

Fluoride and polyphenols in tea helps reduce tooth decay and growth of harmful microorganisms in the mouth.

L-thianine in tea stimulates the brain and gives a relaxed sensation.

Therefore enjoying a cup of tea will help in destressing, stimulate action on the immune system, has a potent anti-bacterial and anti-viral effect.

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All the things | Rum and Ginger Toffee Cake

This morning I went to an Italian market in town to buy jars. There, the jars are for sauce and soups, but each year around this time I snatch empty ones for eggnog. I never liked eggnog much until I started making it; this one has rum and bourbon, and gets aged for 10 days before we start sipping. It is a work in progress— I've never even typed up the recipe, but it feels like it'll always be a part of our holidays.

I started writing on November 30th, but never got far. I've spent the last half hour trying to remember where I was planning to go from that paragraph, and what I'd hoped to say, but I can't reconstruct the memory. Maybe it's still as good as a start as any, because I'm happy to be here and talking again. 

The bulk of that eggnog went to the annual holiday party Nikole hosts at the Herriott Grace studio. I held some back for our household supply, but went through it faster than expected and December 15, the fridge was dry. We made another batch, the halls were decked, and the holidays were as bright as we could make them.

There was a rice pudding I forgot to serve one night that was eaten in the morning as porridge, dusted aromatically with Ceylon cinnamon. I made gingerbread dough and the boys decorated cutout snowflakes on Christmas Eve. (On the topic, do you have a favourite gingerbread cookie recipe? I wasn't thrilled with the one we used.) The trifle on Christmas Day was one of the best in recent memory, its surface regal in gossamer silver leaf. Instead of the usual sponge, the base was an egg-rich coconut cake. It was heavy with vanilla and woolly with shredded coconut, and it held its own against the black raspberry filling, custard, and cream.

Through the days, and those meals, all the things I've wanted to mention have been rattling around my brain. So, we've got ground to cover.

I've been revising favourite essays of the year and finding new ones by working my way through this list: Longreads best of 2016.

Speaking of Herriott Grace, Sean and I have a pair of these little earthenware cups for our household nog—they are matte and feel like velvet in the hand. At the party we served it in these beauties, and they were equally perfect. 

George Michael rehearsing for the Freddie Mercury tribute concert . (Yes, that's David Bowie watching from one side.) 

Back in September, I started another column with The Globe and Mail. I am still in the Life section every month, and now in the Style section too, as part of Kitchen Cabinet. It a feature in rotation with three other cooks—they're proper chefs, actually, and I'm chuffed to be the odd one out. That cake up top was for my December column, and it was inspired by both sticky toffee pudding (a cake I enduringly associate with winter) and the Dark and Stormy cocktail (a drink I'm happy to have in hand any time of year). The cake is vaguely stodgy, freckled with waxy nubs of walnut, the leathery chew of dates, and fiery flecks of candied ginger. You soak the cake with some toffee syrup while it's still hot, then save the rest to offer at the table. I think it's a cake that will take us to spring.

A friend was looking for vegetarian recipes and one I recommended was Heidi's Green Lentil Soup with Curried Brown Butter. It's terribly good.

I want to make these for the lads before the winter break is over. And I'm bookmarking this cake. 

Ashley wrote about the Everyday Yellow Dal from Seven Spoons; I've often said that dal and rice, finished with a pat of ghee, flaky salt, and finely minced onion, is my never-fail comfort food. Ashley's words, capturing the fortifying effect of gathering at the table, are its ideal partner.

And finally, if you haven't seen it already, this piece by Molly isn't to be missed. 

May this new year bring you such happiness. xo

 RUM AND GINGER TOFFEE CAKE

FOR THE CAKE

Butter for pan

3/4 cup | 180 ml water

1/4 cup | 60 ml dark rum

1 tablespoon finely grated fresh ginger

Zest of half an orange, finely grated

Zest of a lime, finely grated

12 ounces | 340 g pitted dates, Medjools preferred

1/2 teaspoon baking soda

2 ounces | 60 g walnuts, toasted and cooled

2 1/4 cups | 290 g all purpose flour

2 teaspoons baking powder

1 teaspoon fine sea salt

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

Scant 1/4 teaspoon ground nutmeg

1 cup | 215 g dark brown sugar

3/4 cup | 170 g unsalted butter, soft

4 eggs

1/4 cup (50 g) finely diced candied ginger

FOR THE SAUCE

1/2 cup | 115 g unsalted butter, cubed

1 1/4 cup | 260 g dark brown sugar

1/2 teaspoon fine grain sea salt

1 tablespoon black treacle or molasses, optional

2 tablespoons dark rum

1/2 cup | 120 ml heavy cream

Seeds scraped from half a vanilla bean, or 1 teaspoon vanilla extract

METHOD

Please refer to my column in The Globe and Mail. 

  Newer:Sweetness | Chocolate sugar cookiesOlder:The little ceremonies | Tahini, orange + coconut toasted museli

Source: http://sevenspoons.net/blog/2016/12/30/all-the-things

[derrickappleus]

Essential Herbs, Spices, and Flavorings for Your Plant-Based Kitchen

Seven years ago, my doctor told me to purchase a cemetery plot because I would likely need one within the next five years. I consulted with a naturopathic doctor for a second opinion. At the time, I weighed 340 pounds, my waist was 52 inches, my total cholesterol was about 400, and I was taking 15 different medications, including insulin for type 2 diabetes. Instead of more drugs, my new doctor prescribed a plant-based diet and a shelter dog, and taught me how to cook using only whole plants. Following my new doctor’s advice, I dropped from 340 pounds to 185 pounds in less than one year, got off all medications, reversed my type 2 diabetes, lowered my total cholesterol to 114, and reduced my waistline to 33 inches. By following the same plan, I have sustained my weight and health at my new levels for six years. 

As I learned how to cook without animal products, I also learned that it does not require advanced culinary skills to make food taste good by adding bacon, a stick of butter, or a cup of cream or sugar. I immersed myself in cooking classes and found the chefs with the greatest skills to be those who could make healthy plant-based dishes that were also delicious. These modern, advanced chefs make food come alive from an advanced understanding of the different flavors and aromas. They do this by different combinations of herbs, spices, and other flavoring ingredients.

Significant research supports the beneficial medicinal use of herbs, spices and other plants, such as turmeric, ginger, garlic, turmeric, ginger, garlic, cayenne and seaweed, in our diet. In addition to great nutrition and medicinal benefits, herbs and spices provide the best way to flavor foods.

As described in my new book Walking with Peety, the Dog Who Saved My Life, I talk in detail about my struggle with weight and how I finally overcame it, once and for all. I’m excited to share with you essential herbs, spices, and flavorings for your plant-based kitchen that have become a staple in my life and kitchen. My weight loss plan was possible with the ingredients listed below. 

Essential Herbs, Spices, and Flavorings for Your Plant-Based Kitchen

I recommend purchasing whole spices when possible, rather than powdered spices, and grinding them in small quantities as needed to maximize flavor and fragrance. You can quickly and efficiently grind spices using an electric spice grinder. I usually grind no more spices than I will use in a month or less, and with infrequently used spices, I only grind what I need for a dish. Buying pre-ground spices and using them over a long period is similar to brewing coffee long after it has been ground or drinking a good bottle of wine months after uncorking it –the flavor and aromas of these products dissipate over time, or become rancid.

With herbs, I use fresh rather than dried flakes when convenient, especially with herbs such as basil, rosemary, Italian parsley and cilantro.  But there are great reasons to use dried herbs, especially since fresh herbs in clamshell packages at the supermarket are expensive, and dried herbs can provide more intense and concentrated flavors and fragrances than fresh herbs. To achieve equal intensity between fresh and dried herbs, use three times more fresh herbs than dried flakes.

I always buy organic herbs and spices when available, since non-organic products may have been grown using pesticides and are commonly subjected to irradiation and other preservation methods. I buy my herbs and spices locally, in bulk, from specialty stores with good product turnover to ensure maximal freshness. Rather than purchase spice mixes such as Italian seasoning, Herbs de Provence, chili powder, and curry powder, I create my own mixtures as needed. It’s easy to do this: when a recipe calls for an herb and spice mix, just Google the mix name. Find  the recipe and process the individual ingredients using your electric spice mill.

 Worldwide Herbs and Spices:

I use the worldwide collection of herbs and spices in the forms specified below to create meals with fresh, intense flavor, from plant-based recipes I create, adapt or find on the Internet:

Allspice berries

Basil flakes

Bay leaves, whole

Black peppercorns, whole

Cardamom seeds, green and black

Cayenne powder

Chipotle chili flakes

Cilantro flakes

Cinnamon, Ceylon, powder and whole sticks

Cloves, whole

Coriander seeds

Cumin seeds

Dill weed flakes

Fennel seeds

Fenugreek seeds

Garlic powder

Ginger powder

Gumbo filé (sassafras root)

Lavender, flowers

Mace, ground

Marjoram flakes

Mint flakes, peppermint, and spearmint

Mustard seeds

Nutmeg, whole

Onion flakes

Oregano flakes

Paprika, Hungarian, smoked spice and smoked sweet

Parsley flakes

Red pepper flakes

Rosemary flakes

Saffron threads

Sage flakes

Salt, kosher, sea salt, and Himalayan

Seaweed, kombu sticks and dulse flakes

Sesame seeds, white and black, whole

Sichuan (Szechuan) peppercorns

Star anise, whole pods

Summer savory flakes

Tarragon flakes

Thyme flakes

Turmeric powder

Vanilla, whole beans and extract

Other condiments and flavorings in my pantry include:

Miso:

Miso is a concentrated form of fermented soybeans, but they also make it using grains such as wheat, so if you need gluten-free be sure to always read labels. The texture of miso is thick and paste-like. I keep both dark and white miso in my refrigerator – typically, the darker the miso, the stronger the flavor.  I use darker miso for heavier dishes, and lighter miso for soups, salad dressings, marinades, and sauces.

Mustards:

I love mustards and use different types in different ways, for example, in salad dressings, with diced pickles in mayonnaise-free potato salad, and on baked potatoes with salt. If you think about it, mustard tastes great on soft baked pretzels, so why not also try it on potatoes? My pantry is always stocked with varieties of plain yellow, stone ground and Dijon mustards, in addition to mustard seed and powder.

Nutritional yeast:

Nutritional yeast is a deactivated yeast with a strong cheesy flavor, and makes a delicious garnish and ingredient for pastas, sauces, and other foods. Nutritional yeast is one of the few vegan food sources of vitamin B-12, an essential nutrient for the normal functioning of the brain and nervous system.  Be sure to supplement your diet with B-12 drops and also use nutritional yeast often in cooking.  Please note that nutritional yeast is not the same as brewer’s yeast or active yeast. Brewer’s yeast has a bitter flavor rather than a cheesy flavor, and you use active yeast to leaven bread.

Sriracha chili sauce:

My palate and tastes changed dramatically after I switched to a plant-based diet. As an omnivore, I hated the taste of spicy food, and never understood why anyone ate it. Then after my transition to a plant-based diet, a Vietnamese friend talked me into trying Sriracha sauce, and I was hooked.  Now, I use it to spice up many foods, especially Asian and Latin cuisines. A little of this condiment goes a long way!

Sweeteners:

All sugars are processed with all fiber and most nutrients removed, and should be only be used as needed for occasional treats and to make dishes palatable. I strictly avoid white sugar, since many brands are bleached or whitened using bone char from cows.

Maple syrup: Maple syrup is sap from a maple tree that has been boiled down to concentrate the sugars, and is an excellent replacement for brown sugar. Be certain to only purchase 100% pure maple syrup and not maple-flavored pancake syrup. Maple-flavored syrup often includes little or no maple. Instead, they make it using high-fructose corn syrup, artificial flavors and preservatives.  Real maple syrup was previously sold in three grades of Grade A and one of Grade B. The USDA recently revised this grading system, and now they sell all maple syrup as Grade A based on color designations: Grade A Amber Color, Grade A Medium Amber, Grade A Dark Color, and Grade A Very Dark Color. The Very Dark Color is formerly Grade B, which I prefer because it has the strongest flavor and most concentrated nutrients.

Agave syrup: I use light agave nectar when I need a clean tasting, unflavored sweetener. Agave nectar is about 1.5 times sweeter than sugar and is a perfect plant-based substitution for honey.

Molasses: Molasses is a by-product of sugar production and includes several essential nutrients. I use it sparingly for its distinct, heavy flavor. Be sure to look for unsulphured molasses.

Medjool dates: An ancient fruit harvested from date palm trees, these make an excellent sweetener.  Be sure to pit them first then mix with your recipe in a high-speed blender

Palm sugar: This is a dried sugar refined from the sap of palm trees. I use palm sugar when I need a dry sugar for spice rubs.

Tamari and Soy:

Most soy sauce is brewed from equal amounts of soy and wheat, and therefore is not gluten free. Tamari is generally darker and richer than soy sauce, and they brew it without wheat, so it is gluten free. I love tamari and enjoy it as a primary flavor in all Asian cuisine.  I also keep a bottle of Bragg’s Liquid Aminos in my pantry. You can use this gluten-free, plant-based product can just like tamari and soy sauce.

Thai curry paste:

There is no standard definition or ingredient list for “curry” – all curries are mixtures of different herbs and spices with ingredients influenced by the culture of origin. A curry spice mix used in Indian cuisine will have entirely different characteristics than a curry paste used in Thai cuisine.  I came to love Thai food after discovering how easy it is to order plant-based cuisine in Thai restaurants – all include tofu on their menus, and most know exactly what you mean when you say “vegan”. Red and green curry paste is a powerfully flavorful, popular ingredient in Thai cuisine.

Traditionally, Thai curries are made by slowly pounding ingredients into a paste using a large mortar and pestle.  While the traditional method will produce an extraordinarily flavorful and aromatic paste, it involves more work than I am willing to do, so instead I usually purchase the Thai Kitchen brand of red and green curry pastes, which are vegan, gluten free, and available at most grocery stores.

Vinegars:

Sugar in fruits and other plants can be fermented into alcohol, then bacteria can convert the alcohol into vinegar. A weak acetic acid remains after this process, leaving some flavors of the originally fermented product. It is this acid that gives vinegar a tangy or tart taste and an almost indefinite shelf life. I rarely use white vinegar (made from diluted grain alcohol) for cooking because it has little flavor. Instead, I reserve white vinegar for cleaning and use the following vinegars for cooking: 

Apple cider vinegar: Made from apples, this is the most popular vinegar. It has a light, fruity tart flavor, and is great for salad dressings, condiments, and marinades.

Red wine vinegar: Made from red wine, I especially love this variety as an ingredient in tomato sauce, salsa, and fruity salad dressings.

Balsamic vinegar: The quality and price of balsamic vinegars vary widely based on what it is made from and how long it has been aged, if at all. Commercial varieties are typically priced at $10 to $20 for a good-sized bottle. Artisanal, cask aged balsamics can sell for many times that price. The uses for this product are too broad to list and beyond the scope of this guide. I suggest sampling some varieties at a local specialty store and buy what you enjoy and can afford.

Rice wine vinegar: With a clear or light-yellow color, rice wine vinegar sold in the US generally has a clean, mild flavor that I enjoy with sushi, stir fry, Asian marinades, and salad dressings.

Wines for cooking:

When you use wine for cooking, the alcohol reacts with heat before evaporating to add complex, deep flavors to a dish. I only cook with wine I would consider drinking, and generally avoid wines labeled “cooking wines”. Those often contain salt and other preservatives and are inferior to drinking wines. The bottom line is that cooking with a good drinking wine will give you a better flavored dish simply because the wine is better. When a recipe calls for wine, I use one of these:

Dry red and white wines: For reds, I prefer unoaked cabernet, and for whites, chardonnay or good white table wine.

Dry oxidized wines: Marsala and dry sherry add a wonderful flavor depth to cooked vegetables.

Rice wines: recipes typically specify either a Japanese or Chinese wine.  If Japanese, the typical product specified is mirin or sake. If Chinese, the most common wine specified is Shaoxing (Shaoshing). Make sure the rice wines you purchase do not include added sugar, as the better products achieve their flavors through fermentation rather than additives.

Eric O’Grey is an inspirational speaker. He has a bachelor of science in finance from San Jose State University and a juris doctor from Emory University. Eric enjoys long-distance running with his dog, Jake; gourmet plant-based cooking; and spending time with his wife, Jaye. He is passionate about animal kindness, plant-based nutrition, and helping others reverse obesity and achieve their optimal weight and happiness. Learn more about Eric and his initiatives at EricandPeety.com and in his new book, Walking with Peety.

You may also be interested in our 7-Day Plant-Based Meal Plan.

The post Essential Herbs, Spices, and Flavorings for Your Plant-Based Kitchen appeared first on Skinny Ms..

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