Ginger is a spice that we’ve all come to know and love and fortunately, fresh ginger is now available in the produce section of all mainstream supermarkets. (NOT the case, when I first started writing about Chinese cooking about 40 years ago). It has been used by the Chinese and Indians for its hot, vibrant flavour and curative properties to warm the body dispelling chills, aiding digestion, and potent aphrodisiac for centuries.
When looking for ginger:

· Choose fat, smooth knobs that are not withered and are fresh-looking. The more withered and mature ginger is, the more fibrous (difficult to cut) and pungent it will be.
· If you use ginger, infrequently, store it on a counter in a pot of sand or soil. It will keep indefinitely. Otherwise, keep it in a cool, dry place, where you store your garlic.

Ginger is widely known for its therapeutic properties.
Key Benefits:
· Ginger reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting, and cold sweating and is even more effective than Dramamine.

· Ginger contains very potent anti-inflammatory compounds which explains why it provides reductions in pain levels and improvements in their when people suffering from osteoarthritis or rheumatoid arthritis consume ginger regularly.

· Ginger can not only be warming on a cold day, but can help promote healthy sweating, which is often helpful during colds and flus. German researchers have recently found that sweat contains a potent germ-fighting agent that may help fight off infections.

· Chewing on a fresh piece of ginger relieves a sore throat, and hoarseness.

Pad Thai is one of those recipes that I generally stay away from because EVERYONE has their own version of what it should taste like that is based on what they’ve eaten at their favorite Thai restaurant. I feel there is NO way I could ever compete with that. BUT, when I was working on my Asian Noodles book, I decided it was crazy for me to write a book on the subject and not include a recipe for Pad Thai. After all, isn’t it quintessential Asian noodle dish?

I was determined and I must have tested the recipe at least eight times- maybe more. In fact, I have never tested a recipe as much as this Pad Thai. And even after 15 years and many books later, I still think it holds up. My next book, Simple Asian Meals is just about to be published, but I am working on a revision of Asian Noodles and one recipe that will NOT change is this one for Pad Thai.

Enjoy!! I’m getting a craving for some Pad Thai right now.

Nina

In part 1 of “All You Need to Know About Asian Noodles”, I tackled the family of Chinese, Vietnamese and Thai noodles. In part 2, I show and talk about the many varieties of Japanese Noodles. You will be introduced to: ramen, udon, soba, and somen noodles as well as suggestions for substitutions. These days, however, you don’t even have to go to a specialty market since most well-stocked supermarkets now carry many of these varieties. In addition, if you go to the recipe section, you will see not one, but FOUR recipes using all the different noodles. There’s my favorite Cinnamon Beef Noodles, Spunky Stir-Fried Ramen, Scallion Chicken Soba, a favorite meal-in-one dinner of my family’s, and a delicate Shrimp with Snow Pea Shoots Soup.

Remember that in eating the noodles which symbolize longevity, it is believed that you will have a long and healthy life. Enjoy!

Nina

Food Day, October 24th is quickly approaching and there are now more than 1200 events being planned all over the country from an “Eat- In” in Times Square to healthier meals being served in schools all over the country! The map at wwwFoodday.org lists all of the events.

Quick reminder: Modeled after Earth Day, Food Day is intended to create and raise awareness about all matters of food from sustainability, nutrition, political issues, and enjoyment. Supporters range from the Harvard and Yale Schools of Public Health, to major chefs (Mario Batali, Alice Waters, Ming Tsai, and Dan Barber), governors and mayors, many of whom are recognizing and declaring it an official holiday in their cities and states.

In the Greater Boston area about 50 restaurants and food trucks will be featuring special Food Day menus!

Food Day is the brain child of Michael Jacobson, founder of the Center for Science in the Public Interest or CSPI : Founded in the early 70’s, CSPI has become the leading consumer activist agency in the U.S regarding nutrition, health, food safety, alcohol safety and sound science. Or perhaps you know its Its award-winning newsletter, Nutrition Action Healthletter, with some 900,000 subscribers in the United States and Canada, the largest-circulation health newsletter in North America.

We asked Michael Jacobson, CSPI’s founder to give you an introduction, so please give him a listen.

Enjoy!

Nina

Quickbite: Miso-Health-Giving Elixir

Not so long ago, miso was an ingredient that was only available in Asian specialty markets, but these days walk into any well-stocked supermarket and there it is with all the other soy products. And more than likely you have a choice of light or dark.

As you will see in the video, I introduce you to the two main varieties, “white” (miso shiro) and red or dark (aka miso) and discuss their various uses. But you might be surprised at the fantastic health-giving properties. For instance:

· It’s packed with vegetable protein.

· The numerous minerals help to strengthen the immune system so it really helps to fight colds and the flu.

· Miso may even help to lower the incidence in breast cancer.

And if you go to the recipe section, there’s one of my favorite versions of a sumptuous, but easy miso soup.

Enjoy!!

Nina

It’s that wonderful time of year when basil ( and tomatoes ) are plentiful and fragrant, but did you also know that in addition to its sublime taste, basil is chock full of health benefits? For instance:

*It contains volatile oils that are anti-bacterial & anti-inflammatory.

*It’s a great source of Vitamin A & Betacarotene so it’s great for good heart health.

*It helps digestion and eases gas.

So go heavy on the basil and see the recipe section for a quick and easy ( delicious too!) Stir- Fried Chicken with Basil.

Enjoy!!

Nina

Let’s face it. When it comes to dinner, we want it all: 

• Easy
• Delicious
• Healthy

I’m no different, even though I’m a cookbook author with 10 books (soon-to-be 11!!) to my credit. Making dinner every night can be challenging.

Fortunately, Farmers’ Markets are now offering all kinds of fresh vegetables and fruits. Cooking is a pleasure. So we invited Dr. Lilian Cheung, a nutritionist from the Harvard School of Public Health, to a Farmer’s Market and were inspired. Using the HSPH Food Pyramid and the newly designed USDA Plate (http://www.usdaplate.com), we brainstormed and came up with all kinds of quick, healthy Asian dishes.

Go to the Recipe section for

• Cantonese-style Microwave-Steamed Halibut with Scallions and Ginger
• Roasted Brussels Sprouts
• Herbal Brown Rice

Enjoy!

Nina