Red Cabbage Quotes

But always, to her, red and green cabbages were to be jade and burgundy, chrysoprase and prophyry. Life has no weapons against a woman like that.

For equipment she had youth, curiosity, a steel strong frame...four hundred ninety-seven dollars; and a gay adventuresome spirit that was never to die, though it led her into curious places and she often found, at the end, only a trackless waste from which she had to retrace her steps, painfully. But always, to her, red and green cabbages were to be jade and Burgundy, crysoprase and porphyry. Life has no weapons against a woman like that.

Corned beef and cabbage and leprechaun men. Colorful rainbows hide gold at their end. Shamrocks and clovers with three leaves plus one. Dress up in green—add a top hat for fun. Steal a quick kiss from the lasses in red. A tin whistle tune off the top of my head. Friends, raise a goblet and offer this toast— 'The luck of the Irish and health to our host!'

It was sort of like Macbeth, thought Fat Charlie, an hour later; in fact, if the witches in Macbeth had been four little old ladies and if, instead of stirring cauldrons and intoning dread incantations, they had just welcomed Macbeth in and fed him turkey and rice and peas spread out on white china plates on a red-and-white patterned plastic tablecloth -- not to mention sweet potato pudding and spice cabbage -- and encouraged him to take second helpings, and thirds, and then, when Macbeth had declaimed that nay, he was stuffed nigh unto bursting and on his oath could truly eat no more, the witches had pressed upon him their own special island rice pudding and a large slice of Mrs. Bustamonte's famous pineapple upside-down cake, it would have been exactly like Macbeth.

He has the personality of a cabbage.

Wild geese fly south, creaking like anguished hinges; along the riverbank the candles of the sumacs burn dull red. It's the first week of October. Season of woolen garments taken out of mothballs; of nocturnal mists and dew and slippery front steps, and late-blooming slugs; of snapdragons having one last fling; of those frilly ornamental pink-and-purple cabbages that never used to exist, but are all over everywhere now.

They sat in a row on the couches and in wheelchairs listening to the radio, their faded eyes fixed on the fish or on nothing or something they saw a long time ago. Francis would always remember the shuffle of feet on linoleum in the hot and buzzing day, and the smell of stewed tomatoes and cabbage from the kitchen, the smell of old people like meat wrappers dried in the sun, and always the radio.

Not all plants are equal: some have much more polyphenols than others, and as a general rule bright or dark colours are a good sign, including a wide range of berries, beans, artichokes, grapes, prunes, red cabbage, spinach, peppers, chilli, beetroot and mushrooms.

[She had] a gay adventuresome spirit that was never to die, though it led her into curious places and she often found, at the end, only a trackless waste from which she had to retrace her steps painfully. But always, to her, red and green cabbages were to be jade and burgundy, chrysoprase and porphyry. Life has no weapons against a woman like that.

You fucking jackass! Of all the stupid damn … how difficult would it have been to say, ‘I’ll lower a rope, tie your purses onto it and send them up, or I won’t let you back up’? You don’t tell your bloody victims you’re just going to kill them outright! You come on reasonable first, and when you have the money you run!” “Oh … ow! Gods, please; ow! You said you … wouldn’t kill me!” “And I meant it. I’m not going to kill you, you cabbage-brained twit; I’m just going to kick you until it stops feeling good!” “Ow! Agggh! Please! Aaaaow!” “I have to say, it’s still pretty fascinating.” “Aiiiah! Ow!” “Still enjoying myself.” “Oooof! Agh!

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

How am I supposed to do that? He has the personality of a cabbage.

Foods with a high ratio of alpha-carotene to calories include the following: Bok choy Cabbage Red peppers Carrots Swiss chard Green peppers Asparagus Collards Broccoli Peas Winter squash

Nonsense! Nonsense!” snorted Tasbrough. “That couldn’t happen here in America, not possibly! We’re a country of freemen.” “The answer to that,” suggested Doremus Jessup, “if Mr. Falck will forgive me, is ‘the hell it can’t!’ Why, there’s no country in the world that can get more hysterical—yes, or more obsequious!—than America. Look how Huey Long became absolute monarch over Louisiana, and how the Right Honorable Mr. Senator Berzelius Windrip owns his State. Listen to Bishop Prang and Father Coughlin on the radio—divine oracles, to millions. Remember how casually most Americans have accepted Tammany grafting and Chicago gangs and the crookedness of so many of President Harding’s appointees? Could Hitler’s bunch, or Windrip’s, be worse? Remember the Kuklux Klan? Remember our war hysteria, when we called sauerkraut ‘Liberty cabbage’ and somebody actually proposed calling German measles ‘Liberty measles’? And wartime censorship of honest papers? Bad as Russia! Remember our kissing the—well, the feet of Billy Sunday, the million-dollar evangelist, and of Aimée McPherson, who swam from the Pacific Ocean clear into the Arizona desert and got away with it? Remember Voliva and Mother Eddy?. . .Remember our Red scares and our Catholic scares, when all well-informed people knew that the O.G.P.U. were hiding out in Oskaloosa, and the Republicans campaigning against Al Smith told the Carolina mountaineers that if Al won the Pope would illegitimatize their children? Remember Tom Heflin and Tom Dixon? Remember when the hick legislators in certain states, in obedience to William Jennings Bryan, who learned his biology from his pious old grandma, set up shop as scientific experts and made the whole world laugh itself sick by forbidding the teaching of evolution?. . .Remember the Kentucky night-riders? Remember how trainloads of people have gone to enjoy lynchings? Not happen here? Prohibition—shooting down people just because they might be transporting liquor—no, that couldn’t happen in America! Why, where in all history has there ever been a people so ripe for a dictatorship as ours! We’re ready to start on a Children’s Crusade—only of adults—right now, and the Right Reverend Abbots Windrip and Prang are all ready to lead it!” “Well, what if they are?

The first dish is a cabbage, boiled with a great quantity of rice in a tureen full of water, and flavoured with cheese.  It is so hot, and we are so cold, that it appears almost jolly.  The second dish is some little bits of pork, fried with pigs’ kidneys.  The third, two red fowls.  The fourth, two little red turkeys.  The fifth, a huge stew of garlic and truffles, and I don’t know what else; and this concludes the entertainment.

The globe-trotter lives in a smaller world than the peasent. He is always breathing an air of locality. London is a place to be compared to Chicage; Chicago is a place, to be compared to Timbuctoo. But Timbuctoo is not a place, sonce there, at least, live men who regard it as the universe, and breathe, not an air of locality, but the winds of the world. The man in the saloon steamer has seen all the races of men; and is thinking of the things that devide men - diet, dress, decorum, rings in the nose as in Africa, or in the ears as in Europe, blue paint among the ancients, or red paint among the modern Britons. The man in the cabbage field has seen nothing at all; but he is thinking of the things that unite men - hunger and babies, and the beauty of women, and the promise or menace of the sky.

Yet Percy, even in the glimpses he had had in the streets, as he drove from the volor station outside the People's Gate, of the old peasant dresses, the blue and red-fringed wine carts, the cabbage-strewn gutters, the wet clothes flapping on strings, the mules and horses -- strange though these were, he had found them a refreshment. It had seemed to remind him that man was human, and not divine as the rest of the world proclaimed -- human, and therefore careless and individualistic; human, and therefore occupied with interests other than those of speed, cleanliness, and precision.

BULLETPROOF TACO SALAD When I make this, I like to prepare extra meat and save it for another meal or even eat it by itself for a quick lunch the next day. This satisfying meal can easily be eaten for dinner, too. TACO MIX 1 pound grass-fed, organic fatty ground beef 2 tablespoons grass-fed unsalted butter or ghee ½ fresh lime, squeezed 1 to 2 tablespoons cayenne powder (warning: Suspect, don’t use if you’re sensitive!) 1 teaspoon dried oregano Sea salt to taste SALAD 1 cup spring lettuce ¼ cup shredded red cabbage 2 shredded carrots 1 cucumber, cut into slices ½ avocado, sliced “Creamy” Avocado Dressing To make the taco mix: In a medium pan, sauté the beef on medium-low until cooked gently but thoroughly. Your goal is not to brown the meat but to heat it enough that it’s cooked through. Burned, caramelized meat tastes good, but it causes food cravings. Drain the excess liquid. Add the butter or ghee, lime juice, cayenne powder, oregano, and salt. Add more seasoning if you wish and play around with flavors! To make the salad: Lay a bed with all of the salad ingredients, starting with the lettuce. Add a suitable portion of beef on top and then drizzle with dressing.

Oh...ow! Gods, Please. Ow! You said you...wouldn't kill me!" "And I meant it. I'm not going to kill you, you cabbage-brained twit. I'm just going to kick you until it stops feeling good!" "Ow! Agggh! Please! Aaaaow!" "I have to say, it's still pretty fascinating." "Aiiiah! Ow!" "Still enjoying myself." "Oooof! Agh!

Vivi and Heather take them out for bubble tea. There are no actual bubbles. Instead, he is served toothsome balls soaked in a sweet, milky tea. Vivi orders grass jelly, and Heather gets a lavender drink that is the colour of the flowers and just as fragrant. Cardan is fascinated and insists on having a sip of each. Then he eats a bite of the half-dozen types of dumplings they order- mushroom, cabbage and pork, cilantro and beef, hot-oil chicken dumplings that numb his tongue, then creamy custard to cool it, along with sweet red bean that sticks to his teeth. Heather glares at Cardan as though he bit the head off a sprite in the middle of a banquet. 'You can't eat some of a dumpling and put it back,' Oak insists. 'That's revolting.' Cardan considers villainy takes many forms, and he is good at all of them. Jude stabs the remainder of the bean bun with a single chopstick, popping it into her mouth and chewing with obvious satisfaction. 'Gooh,' she gets out when she notices the others looking at her. Vivi laughs and orders more dumplings.

There was no escaping math, after all. It was everywhere, especially in nature. You could go as far to say that math was nature. Pi describe the arc of a rainbow, the way ripples spread in a body of water, the dimensions of the moon and sun. Fractals could be observed in halved sections of red cabbage, the topography of deserts, the branching of lightning bolts. And take the old man glaring out from his shirt, Leonardo Fibonacci, who discovered that a basic number sequence predicted the arrangement of scales on a pinecone, the distribution of petals on flowers, the spiral of a snail shell, the furcation of veins in the human body, even the structure of DNA. When all the people were gone, the numbers would persist.

SVR GOLUBTSI Blanche cabbage leaves, cook rice. Sauté chopped onions, carrots, and peeled and seeded tomatoes until soft, incorporate with the rice and ground beef. Fold cabbage leaves around two spoons of mixture to form large square envelopes. Fry in butter until brown, then simmer for one hour in stock, tomato sauce, and bay leaves. Serve with reduced sauce and sour cream.

NUTRIENT DENSITY SCORES OF THE TOP 30 SUPER FOODS To make it easy for you to achieve Super Immunity, I’ve listed my Top 30 Super Foods below. These foods are associated with protection against cancer and promotion of a long, healthy life. Include as many of these foods in your diet as you possibly can. You are what you eat. To be your best, you must eat the best! Collard greens, mustard greens, turnip greens 100 Kale 100 Watercress 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates / pomegranate juice 30 Carrots / carrot juice 30/37 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia 25 (avg) Red grapes 24 Cherries 21 Plums 11 Beans (all varieties) 11 Walnuts 10 Pistachio nuts 9 If you are a female eating

Hush little baby, don’t you cry, Mama’s gonna sing you a lullaby, and if that mockingbird don’t sing, Papa’s gonna buy you a diamond ring. Mama, Dada, uh-oh, ball. Good night tree, good night stars, good night moon, good night nobody. Potato stamps, paper chains, invisible ink, a cake shaped like a flower, a cake shaped like a horse, a cake shaped like a cake, inside voice, outside voice. If you see a bad dog, stand still as a tree. Conch shells, sea glass, high tide, undertow, ice cream, fireworks, watermelon seeds, swallowed gum, gum trees, shoes and ships and sealing wax, cabbages and kings, double dares, alphabet soup, A my name is Alice and my boyfriend’s name is Andy, we come from Alabama and we like apples, A my name is Alice and I want to play the game of looooove. Lightning bugs, falling stars, sea horses, goldfish, gerbils eat their young, please, no peanut butter, parental signature required, #1 Mom, show-and-tell, truth or dare, hide-and-seek, red light, green light, please put your own mask on before assisting, ashes, ashes, we all fall down, how to keep the home fires burning, date night, family night, night-night, May came home with a smooth round stone as small as the world and as big as alone. Stop, Drop, Roll. Salutations, Wilbur’s heart brimmed with happiness. Paper valentines, rubber cement, please be mine, chicken 100 ways, the sky is falling. Monopoly, Monopoly, Monopoly, you be the thimble, Mama, I’ll be the car.

Some people will tell you that Toronto, in the summer, is the nothing more than a cesspool of pollution, garbage, and the smells of a hundred ethnicities competing for top spot in a race won historically by curry, garlic, and the occasional cauldron of boiled cabbage. Take a walk down College Street West, Gerrard Street East, or the Danforth, and you'll see; then, they add—these people, complaining—that the stench is so pervasive, so incorrigible, nor merely for lack of wind, but for the ninety-nine percent humidity, which, after a rainstorm, adds an eradicable bottom-note of sweaty Birkenstocks and the organic tang of decaying plant life. This much is true; there is, however, more to the story. Take a walk down the same streets and you'll find racks of the most stunning saris—red with navy brocade, silver, canary, vermillion and chocolate; marts with lahsun and adrak, pyaz and pudina; windows of gelato, zeppole, tiramisu; dusty smoke shops with patio-bistros; you'll find dove-white statuary of Olympian goddesses, mobs in blue jerseys, primed for the World Cup—and more, still, the compulsory banter of couples who even after forty years can turn foul words into the bawdiest, more unforgettable laughter (and those are just the details). Beyond them is the container, the big canvas brushed with parks and valleys and the interminable shore; a backdrop of ferries and islands, gulls and clouds—sparkles of a million wave-tips as the sun decides which colours to leave on its journey to new days. No, Toronto, in the summer, is the most paradisiacal place in the world.

The scent of the spicy squid is almost too much to handle!" First we start with bite-size chunks of squid sautéed in some olive oil and squid ink... Once the flavors have fully melded together, in goes a generous splash of white wine to flambé them! Then some cabbage and onion for sweetness! Tomatoes for a little zing! And finally... the secret ingredient! "What the heck? Look at that giant needle!" "You're not going to use that on the food, are you?!" We convinced a local restaurant to let us have their huge pile of leftover shrimp heads and seafood shells. By boiling it all down, we infuse all their savory umami goodness and richness into olive oil... ... making a big batch of Hayama's special red olive oil! Using a cooking injector, we inject a dose right into the yolk of a soft-boiled egg, aaand... PLOOP

You’re going to get an F.” Spencer shifted the papers on his school desk and looked for a hundredth time at the graffiti in the corner. Last year’s occupant of the desk must have spent hours etching the message into the wooden surface. Dummy, Spencer thought. Couldn’t even spell cabbage. Truth be told, Mrs. Natcher did smell a little like cabbage sometimes, but she was still tolerable. Today, however, a strong Bath and Body Works fragrance filled the sixth-grade classroom and Mrs. Natcher was nowhere to be seen. In her place was a thin, younger woman who had short, stylish hair streaked with pink highlights. She wore high-heeled red shoes and a skirt so short that Mrs. Natcher would have croaked. Turned out that Mrs. Natcher had croaked—well, almost—which was why Miss Leslie Sharmelle had been called to Welcher Elementary that morning. Spencer glanced at the clock on the wall.

The only veggies allowed when trying to become keto-adapted are: red leaf lettuce, cabbage, celery, zucchini and cucumbers. I know this sounds crazy, but even non-starchy vegetables may hold you back while trying to become keto-adapted. I used to be more passive in my office and tell clients to take “baby steps” but not anymore. People want results. Rip that band-aid off! Whether you are dealing with inflammation showing externally where people can see it (weight gain, acne, eczema, and rosacea) or internally (heart disease, joint pain, nerve damage, high blood sugar), the faster you can get to be keto-adapted the better. Once adapted or near your weight loss and healing goals, you can begin to re-introduce other low starch veggies. When in maintenance, you can find your bodies threshold for carbs by introducing psyllium breads and nut flours and monitoring your weight (typically 30-50 grams of total carbs per day).

Wait till Buzz takes charge of us. A real Fascist dictatorship!" "Nonsense! Nonsense!" snorted Tasbrough. "That couldn't happen here in America, not possibly! We're a country of freemen." "The answer to that," suggested Doremus Jessup, "if Mr. Falck will forgive me, is 'the hell it can't!' Why, there's no country in the world that can get more hysterical—yes, or more obsequious!—than America. Look how Huey Long became absolute monarch over Louisiana, and how the Right Honorable Mr. Senator Berzelius Windrip owns his State. Listen to Bishop Prang and Father Coughlin on the radio—divine oracles, to millions. Remember how casually most Americans have accepted Tammany grafting and Chicago gangs and the crookedness of so many of President Harding's appointees? Could Hitler's bunch, or Windrip's, be worse? Remember the Kuklux Klan? Remember our war hysteria, when we called sauerkraut 'Liberty cabbage' and somebody actually proposed calling German measles 'Liberty measles'? And wartime censorship of honest papers? Bad as Russia! Remember our kissing the—well, the feet of Billy Sunday, the million-dollar evangelist, and of Aimée McPherson, who swam from the Pacific Ocean clear into the Arizona desert and got away with it? Remember Voliva and Mother Eddy?... Remember our Red scares and our Catholic scares, when all well-informed people knew that the O.G.P.U. were hiding out in Oskaloosa, and the Republicans campaigning against Al Smith told the Carolina mountaineers that if Al won the Pope would illegitimatize their children? Remember Tom Heflin and Tom Dixon? Remember when the hick legislators in certain states, in obedience to William Jennings Bryan, who learned his biology from his pious old grandma, set up shop as scientific experts and made the whole world laugh itself sick by forbidding the teaching of evolution?... Remember the Kentucky night-riders? Remember how trainloads of people have gone to enjoy lynchings? Not happen here? Prohibition—shooting down people just because they might be transporting liquor—no, that couldn't happen in America! Why, where in all history has there ever been a people so ripe for a dictatorship as ours!

The land around Ankh-Morpork is fertile and largely given over to the cabbage fields that help to give the city its distinctive odor. The gray light of pre-dawn unrolled over the blue-green expanse, and around a couple of farmers who were making an early start on the spinach harvest. They looked up, not at a sound, but at a travelling point of silence where sound ought to have been. It was a man and a woman and something like a size five man in a size twelve fur coat, all in a chariot that flickered as it moved. It bowled along the road toward Holy Wood and was soon out of sight. A minute or two later it was followed by a wheelchair. Its axle glowed red-hot. It was full of people screaming at one another. One of them was turning a handle on a box. It was so overburdened that wizards occasionally fell off and ran along after it, shouting, until they had a chance to jump on again and start screaming. Whoever was attempting to steer was not succeeding, and it weaved back and forth across the road and eventually hurtled off it completely and through the side of a barn. One of the farmers nudged the other. "Oi've seen this on the clicks," he said. "It's always the same. They crash into a barn and they allus comes out the other side covered in squawking chickens." His companion leaned reflectively on his hoe. "It'd be a sight worth seeing that," he said. "Sure would." "'Cos all there is in there, boy, is twenty ton of cabbage." There was a crash, and the chair erupted from the barn in a shower of chickens and headed madly toward the road. The farmers looked at one another. "Well, dang me," said one of them.

Remember how casually most Americans have accepted Tammany grafting and Chicago gangs and the crookedness of so many of President Harding’s appointees? Could Hitler’s bunch, or Windrip’s, be worse? Remember the Kuklux Klan? Remember our war hysteria, when we called sauerkraut ‘Liberty cabbage’ and somebody actually proposed calling German measles ‘Liberty measles’? And wartime censorship of honest papers? Bad as Russia! Remember our kissing the—well, the feet of Billy Sunday, the million-dollar evangelist, and of Aimée McPherson, who swam from the Pacific Ocean clear into the Arizona desert and got away with it? Remember Voliva and Mother Eddy? … Remember our Red scares and our Catholic scares, when all well-informed people knew that the O.G.P.U. were hiding out in Oskaloosa, and the Republicans campaigning against Al Smith told the Carolina mountaineers that if Al won the Pope would illegitimatize their children? Remember Tom Heflin and Tom Dixon? Remember when the hick legislators in certain states, in obedience to William Jennings Bryan, who learned his biology from his pious old grandma, set up shop as scientific experts and made the whole world laugh itself sick by forbidding the teaching of evolution? … Remember the Kentucky night-riders? Remember how trainloads of people have gone to enjoy lynchings? Not happen here? Prohibition—shooting down people just because they might be transporting liquor—no, that couldn’t happen in America! Why, where in all history has there ever been a people so ripe for a dictatorship as ours! We’re ready to start on a Children’s Crusade—only of adults—right now, and the Right Reverend Abbots Windrip and Prang are all ready to lead it!

there’s no country in the world that can get more hysterical—yes, or more obsequious!—than America. Look how Huey Long became absolute monarch over Louisiana, and how the Right Honorable Mr. Senator Berzelius Windrip owns his State. Listen to Bishop Prang and Father Coughlin on the radio—divine oracles, to millions. Remember how casually most Americans have accepted Tammany grafting and Chicago gangs and the crookedness of so many of President Harding’s appointees? Could Hitler’s bunch, or Windrip’s, be worse? Remember the Kuklux Klan? Remember our war hysteria, when we called sauerkraut ‘Liberty cabbage’ and somebody actually proposed calling German measles ‘Liberty measles’? And wartime censorship of honest papers? Bad as Russia! Remember our kissing the—well, the feet of Billy Sunday, the million-dollar evangelist, and of Aimée McPherson, who swam from the Pacific Ocean clear into the Arizona desert and got away with it? Remember Voliva and Mother Eddy?. . .Remember our Red scares and our Catholic scares, when all well-informed people knew that the O.G.P.U. were hiding out in Oskaloosa, and the Republicans campaigning against Al Smith told the Carolina mountaineers that if Al won the Pope would illegitimatize their children? Remember Tom Heflin and Tom Dixon? Remember when the hick legislators in certain states, in obedience to William Jennings Bryan, who learned his biology from his pious old grandma, set up shop as scientific experts and made the whole world laugh itself sick by forbidding the teaching of evolution?. . .Remember the Kentucky night-riders? Remember how trainloads of people have gone to enjoy lynchings? Not happen here? Prohibition—shooting down people

As I tried various restaurants, certain preconceptions came crashing down. I realized not all Japanese food consisted of carefully carved vegetables, sliced fish, and clear soups served on black lacquerware in a highly restrained manner. Tasting okonomiyaki (literally, "cook what you like"), for example, revealed one way the Japanese let their chopsticks fly. Often called "Japanese pizza," okonomiyaki more resembles a pancake filled with chopped vegetables and your choice of meat, chicken, or seafood. The dish evolved in Osaka after World War II, as a thrifty way to cobble together a meal from table scraps. A college classmate living in Kyoto took me to my first okonomiyaki restaurant where, in a casual room swirling with conversation and aromatic smoke, we ordered chicken-shrimp okonomiyaki. A waitress oiled the small griddle in the center of our table, then set down a pitcher filled with a mixture of flour, egg, and grated Japanese mountain yam made all lumpy with chopped cabbage, carrots, scallions, bean sprouts, shrimp, and bits of chicken. When a drip of green tea skated across the surface of the hot meal, we poured out a huge gob of batter. It sputtered and heaved. With a metal spatula and chopsticks, we pushed and nagged the massive pancake until it became firm and golden on both sides. Our Japanese neighbors were doing the same. After cutting the doughy disc into wedges, we buried our portions under a mass of mayonnaise, juicy strands of red pickled ginger, green seaweed powder, smoky fish flakes, and a sweet Worcestershire-flavored sauce. The pancake was crispy on the outside, soft and savory inside- the epitome of Japanese comfort food. Another day, one of Bob's roommates, Theresa, took me to a donburi restaurant, as ubiquitous in Japan as McDonald's are in America. Named after the bowl in which the dish is served, donburi consists of sticky white rice smothered with your choice of meat, vegetables, and other goodies. Theresa recommended the oyako, or "parent and child," donburi, a medley of soft nuggets of chicken and feathery cooked egg heaped over rice, along with chopped scallions and a rich sweet bouillon. Scrumptious, healthy, and prepared in a flash, it redefined the meaning of fast food.

Breastfeeding mothers’ diet to escape allergies and colic. No babies in my closest family had allergies, gases or colic. I think that is to the result of a mother’s diet we recommend from generation to generation. We do not eat any gas-forming foods like broccoli or cabbage, and we avoid allergens like red fruits. I did, however, drink a lot of milk, which can cause gases. In addition, and contradicting advice on how to stay fit after birth, I ate tons of butter. It was an obsession during that time, for I do not usually consume dairy that much. It did not cause digestion problems for my baby, but it made my milk really thick. She got nice cheeks. I think my body knew more about needs of the baby than my brain. In general, I ate meat and neutral vegetables–no sweets, no soda, and not much shell fish. It may seem difficult to limit yourself to certain kinds of food, but it is not at all. Eat steaks with sweet potato, spring beans, or salad. It is tasty, balanced and quite habitual for many Americans. Sometimes mothers do have to give up some food preferences for several months to help their babies grow healthy and feel good. My cousin, a Korean girl, continued to eat spicy food during breastfeeding. It was not good for my newborn niece, who had an allergic reaction all over her face and body and was scratching herself badly. She had red spots all over.

It’s amazing. I never used to like red cabbage, but now when I get only a teaspoon of it, it’s all I can think about. How lovely. How tasty. How not fish it is.

SHCHI—RUSSIAN CABBAGE SOUP Boil cubed beef, chopped onion, celery, shredded carrots, and whole garlic in water for two hours. In a separate pot, cover sauerkraut and heavy cream with boiling water and steep in a medium oven for thirty minutes. Boil cubed potatoes, celery root, and slivered mushrooms until soft. Combine all ingredients; season liberally with salt, whole peppercorns, bay leaves, and marjoram and boil for twenty minutes. Cover pot with cloth, set in low oven to steep for thirty minutes. Serve with sour cream and dill.

Beet greens Bell peppers (red, yellow, green) Broccoli Brussels sprouts Cabbage Carrots Cassava Cauliflower Celery Chicory Chives Cilantro Collard greens Cucumber Dandelion greens Eggplant Endive Fennel Garlic Green beans Jalapeños Jicama

Too late she realized the boys weren’t motioning to her at all. They were looking past her, shouting at someone behind her. She had just started to turn around when a boy slammed into her with the force of a bull. “Accidempoli!” Cass hit the cobbled ground hard, her back landing in a dirty puddle, the palm of her left glove ripping on the rough stone street. Miraculously, she had not hit her head. Cass felt warm breath against her chin. She had clenched her eyes shut, but opened them now to find herself pinned underneath a boy a couple of years older than she was. She could feel his body radiating heat into hers. The boy wore a thin smock spattered with paint. Dots of blood red and bright yellow swam before Cass’s eyes. She struggled to focus. He had dark brown hair that curled under at the ends and eyes as blue as the Adriatic. His smile tilted a little to the right. It was the smile of someone who loved getting into trouble. “Molte scuse!” He hopped back onto his feet. “I didn’t see you at all, bella signorina.” He bowed, then reached out a hand and yanked Cass off the ground unceremoniously. She felt a little dizzy as she stood. “Though I can’t say it wasn’t a pleasure running into you.” Letting go of her hand, he brushed a droplet of dirty water from the side of her face. He leaned in close to murmur in her ear. “You should be more careful, you know.” Cass opened her mouth but no words came out. Again, she felt her stays crushing down on her chest. “Careful?” she managed to croak. “You’re the one who knocked me over.” “I couldn’t resist,” he said, and he actually had the nerve to wink at her. “It’s not often I get the chance to put my hands on such a beautiful woman.” Cass stared at him, speechless. Without another word, he turned away and followed the group of laughing artists into a crowded campo, his muscular form disappearing among merchants’ sacks of cabbages and potatoes. The scene blurred a little, like a painting, and for a second Cass wondered if maybe she had hit her head and had imagined the whole exchange.

yellow from onion skins, deep pink from beetroot and azure-blue from the leaves of a red cabbage. It was warm enough to drink their

I guide Delia through the slaw: green cabbage with fennel and green apple and a light dressing of rice wine vinegar, sugar, lime juice, canola oil, and caraway seeds. Kai makes the butternut squash with applesauce, nutmeg, grains of paradise, and cinnamon. I work on a light pasta salad that I have been playing with, orecchiette pasta with white beans, chopped celery, green peas, and feta in red wine vinaigrette with fresh oregano. The case gets filled, Kai takes off, the doors get opened, and we begin to serve customers. While Delia takes a phone order, I head into the kitchen and take the brisket out of the oven. It is mahogany brown and juicy, and perfumes the kitchen immediately, the scent wafting out into the store. "What is that smell?" Delia says, eyes closing, inhaling deeply. "That, is hope," I say.

Of course, I myself had ordered the barbecue and links and ribs from the guys at Pink Pig- ten pounds of just the smoky brisket itself- and, of course, nothing would do but for Mama to serve them on her silver-plated platters somebody had given her when she and Daddy got married. But every single other dish on that huge table was Mama's handiwork. There were the collards she'd mentioned, but also her red cabbage coleslaw, and barbecued pintos, and big bowls of okra and tomatoes, and corn pudding, and potato salad made with potatoes boiled in water spiced with Texas Pete, and baskets of jalapeño cornbread, and not only two pans of her rich banana pudding but also two sticky cherry cobblers. Must have been twenty different items on that buffet- enough to feed double the number of guests.

Colorful foods are often healthier because they contain antioxidant pigments, whether it’s the beta-carotene that makes carrots and sweet potatoes orange, the lycopene antioxidant pigment that makes tomatoes red, or the anthocyanin pigments that make blueberries blue. The colors are the antioxidants. That knowledge alone should revolutionize your stroll down the produce aisle. Guess which have more antioxidants—red onions or white onions? You don’t need to look up the answer. You can see the difference with your own eyes. (Indeed, red onions have 76 percent more antioxidant capacity than white, with yellow onions in between.3) So, given the choice, why buy another white onion ever again? Red cabbage may contain eight times more antioxidants than green cabbage,4 which is why you’ll never find a green cabbage in my house. Pop quiz: Which wipes out more free radicals—pink grapefruit or regular grapefruit? Granny Smith or Red Delicious? Iceberg lettuce or romaine? Red grapes or green? Yellow or white sweetcorn? See, you don’t need me to go to the supermarket with you. You can make all these calls yourself.

The Germans had done their best to evacuate Majdanek before the Red Army arrived, but in their hurry to leave they had failed to conceal the evidence of what had taken place here. When Soviet troops drove into the compound they discovered a set of gas chambers, six large furnaces with the charred remains of human skeletons scattered around them and, nearby, several enormous mounds of white ash filled with pieces of human bones. The ash mounds overlooked a huge field of vegetables, and the Soviets came to the obvious conclusion: the organizers of Majdanek had been using human remains as fertilizer. ‘This is German food production,’ wrote one Soviet journalist at the time. ‘Kill people; fertilize cabbages.

• Curcumin (from turmeric root) • Diindolylmethane, from cruciferous vegetables (cabbage, cauliflower, Brussels sprouts, watercress, and broccoli) • Quercetin, from apples, onions, strawberries, apricots, and many other fruits • Epigallocatechin gallate (EGCG), from green and black tea • Resveratrol, from grapes and red wine • Rosemary • Chicory root and dandelion • Rooibos and honeybush tea The simple act of eating these whole foods and ingredients regularly means that you’re doing a “detox” all the time.

to try to bean-up any dish, we always have a purple (or red) cabbage in the crisper to help us cruciferize our meals. I slice off shreds and garnish nearly anything with them. Red cabbage averages about one dollar per pound,17 is found at pretty much any grocery store or market, can last weeks in the fridge (though if it does, that means you’re not using it enough!), and has more antioxidants per dollar than anything else you’ll find in the produce aisle. There are healthier foods you can buy, but not for the same amount of money.

So think about eating plenty of red foods to support healthy Akkermansia (sorry girls, I’m not talking about red wine here): cherries, raspberries, strawberries, pomegranate seeds, red grapes, red apples, and red peppers. Cruciferous vegetables like broccoli, cauliflower, Brussels sprouts, cabbage, kale, and artichokes contain compounds that help detoxify estrogen. Prebiotics and probiotic-rich foods are bacterial darlings. Gut bacteria love to munch on prebiotic foods like garlic, onion, asparagus, and bananas. Probiotic foods such as kefir, kombucha, kimchi, sauerkraut, and other fermented foods bring beneficial bacterial strains, like lactobacillus, to the gut.

Remember to put some cruciferous vegetables into that raw green salad: shredded red or green cabbage, baby kale, arugula, watercress, Chinese cabbage, or baby bok choy. Also, add some thinly sliced red onion or scallion, maybe some tomato or pomegranate kernels, and then top it off with one of the dressings you will learn about, made by blending whole nuts and seeds (instead of oil) with other savory ingredients. I use the Russian Fig Dressing made with almonds, tomato sauce, and fig vinegar the most.

Shred some red cabbage or Chinese cabbage on your salad, add a little arugula or watercress, or use a bit of ground mustard seed for flavor.

At least 90 percent of your diet should be from whole plant foods such as the following: Green vegetables—including kale, Swiss chard, broccoli, artichokes, string beans, asparagus, spinach, cabbage, lettuce, snow peas, and peas Yellow/orange vegetables—including carrots, butternut squash, winter squash, spaghetti squash, sweet potato, and corn Beans/legumes—including chickpeas, red kidney beans, lentils, and adzuki beans Fresh fruits—including blueberries, strawberries, kiwis, apples, oranges, grapes, pears, watermelon, and pomegranates (Eat dried fruits, including raisins and dates, only in small amounts.) Nonstarchy vegetables—including eggplant, mushrooms, peppers, tomatoes, and onions

He points to the hydrangeas growing in profusion, tall puffballs the size of cabbages, green and purple and pink. "You know, you can grow different colors on the same plant," he tells me. "Depends on how much acid you make the soil." Orange and red camellias line the garden's perimeter. They have no scent, as if to balance the heavy sweetness over the front porch.

Anthocyanins can also be served in your main course, thanks to red onions, blue potatoes, red cabbage, or purple barley.

Week One Shopping List Vegetables 2 red bell peppers 3 jalapeño peppers 2 medium cucumbers 1 small head green cabbage 7 medium carrots 1 head cauliflower 4-inch piece fresh ginger 4 butter or Bibb lettuce leaves 1 pound fingerling potatoes 5 cups fresh spinach 6 medium tomatoes 3 cups cherry tomatoes 4 medium zucchini Herbs 1 bunch fresh basil 1 bunch fresh cilantro 1 bunch fresh flat-leaf parsley Fruit 1 large apple 5 bananas 2 pints fresh blueberries (or 1 pound frozen) 3 lemons 2 limes Meat and Fish 1 whole chicken, about 4 pounds 4 pork chops 1½ pounds flank steak 1 pound peeled and deveined shrimp Dairy 6 ounces whipped cream cheese 26 eggs 8 ounces feta cheese 14 ounces goat cheese 1 pint plain Greek yogurt 6 ounces sour cream Miscellaneous 3¼ cups plus 2 tablespoons unsweetened almond milk 16 corn tortillas 3 cups salsa verde or tomatillo salsa 2 (12-ounce) packages silken tofu 4 whole-wheat tortillas 2 whole-wheat pita breads 1 loaf of whole-grain bread

(Cortido) Makes 2 quarts 1 large cabbage, cored and shredded 1 cup carrots, grated 2 medium onions, quartered lengthwise and very finely sliced 1 tablespoon dried oregano ¼-½ teaspoon red pepper flakes 1 tablespoon sea salt 4 tablespoons whey (Whey and Cream Cheese) (if not available, use an additional 1 tablespoon salt) This delicious spicy condiment goes beautifully with Mexican and Latin American food of all types. It is traditionally made with pineapple vinegar but can also be prepared with whey and salt. Like traditional sauerkraut, cortido improves with age. In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in 2 quart-sized, wide-mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Variation: Traditional Cortido Omit salt and whey and use 4-6 cups pineapple vinegar. Mix all ingredients except pineapple vinegar together in a large bowl and pound lightly. Stuff cabbage loosely into 3 quart-sized, wide-mouth mason jars and add enough vinegar to cover the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Among all the vegetables that

You can try the same thing, and use the juice of purple cabbage instead (which you get by boiling several cabbage leaves in 3–4 cups of water for about 15 minutes). We recall that in the experiment at the end of Chapter 4, vinegar was an acid, reacting with baking soda. Baking soda was a base (or alkali, as it is sometimes called). If you put a few drops of purple cabbage juice into some vinegar, and a few drops into a solution of baking soda and water, you will find that the vinegar turns red, and the baking soda solution turns green. Scientists use this test today, and it is called a litmus test. Litmus paper is soaked in a vegetable dye derived from lichens, and then dried. When the paper is dipped in acid, it turns from pink to red, and when dipped in a base, turns blue. (Thus, we normally think of blue as the test color for bases, but as we see from the cabbage juice, different chemicals can cause different test colors.) He

Remember to include different kinds of lettuce and greens, tomatoes, shredded onion, and at least one shredded raw cruciferous vegetable in your salad every day. For added veggies, choose from red and green bell peppers, cucumbers, carrots, bean sprouts, shredded red or green cabbage, chopped white and red onion, lightly sautéed mushrooms, lightly steamed and sliced zucchini, raw and lightly steamed beets and carrots, snow peas, broccoli, cauliflower, and radishes. Add different types of beans as well as some cooked vegetables for variety.

There were cucumbers, carrots, tomatoes, red and yellow peppers, and some cabbage.

The final word on nutrition and health has been revealed. Compared to Americans, Brits, and Canadians, people of various nationalities suffer fewer heart attacks: the Japanese eat very little fat; Mexicans eat a lot of fat; the Chinese drink very little red wine; Italians drink a lot of red wine; Germans consume a lot of beer, sausages, and fats; Ukrainians consume a lot of vodka, pierogis, and cabbage rolls. And all suffer fewer heart attacks. Conclusion: Eat and drink what you like. Speaking English is apparently what kills you.

end, Jimmy ate some cabbage, a tomato, a red pepper, and a yellow pepper, and for dessert, he ate a lovely, juicy pear. “Jimmy, you're finally yourself again," his oldest brother shouted and ran over to hug him. Jimmy’s middle brother hugged him, too. "How are you feeling now?" he asked.

Dr. FUHRMAN’S NUTRIENT DENSITY SCORES Kale 100 Watercress 100 Collards 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Asparagus 36 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates/pomegranate juice 30 Carrots/carrot juice 30 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia (avg) 25 Red grapes 24 Cherries 21 Tofu 20 Lentils 14 Cantaloupe 12 Beans (all varieties) 11 Plums 11 Walnuts 10 Iceberg lettuce 10 Pistachio nuts 9 Cucumbers 9 Green peas 7 Almonds 7 Cashews 6 Avocados 6 Apples 5 Peanut butter 5 Corn 4 Bananas 3 Oatmeal 3 Salmon 2 White potato 2 Skim milk 2 Whole-wheat bread 2 Olive oil 2 White bread 1 Chicken breast 1 Eggs 1 White pasta 1 Ground beef (85 percent lean)–4 Low-fat cheddar cheese–6 Potato chips–9 Cola–10

CRUCIFEROUS VEGETABLES Arugula Bok choy Broccoli Broccoli rabe Broccolini Brussels sprouts Cabbage Cauliflower Collards Horseradish Kale Kohlrabi Mustard greens Radishes Red cabbage Turnip greens

Marco Cirrini had been skiing on the north face of Bald Slope Mountain since he was a boy, using the old skis his father brought with him from Italy. The Cirrinis had shown up out of nowhere, walking into town in the middle of winter, their hair shining like black coal in the snow. They never really fit in. Marco tried, though. He tried by leading groups of local boys up the mountain in the winter, showing them how to make their own skis and how to use them. He charged them pennies and jars of bean chutney and spiced red cabbage they would sneak out of their mothers' sparse pantries. When he was nineteen, he decided he could take this one step further. He could make great things happen in the winter in Bald Slope. Cocky, not afraid of hard work and handsome in that mysterious Mediterranean way that excluded him from mountain society, he gathered investors from as far away as Asheville and Charlotte to buy the land. He started construction on the lodge himself while the residents of the town scoffed. They were the sweet cream and potatoes and long-forgotten ballads of their English and Irish and Scottish ancestors, who settled the southern Appalachians. They didn't want change. It took fifteen years, but the Bald Slope Ski Resort was finally completed and, much to everyone's surprise, it was an immediate success. Change was good! Stores didn't shut down for the winter anymore. Bed-and-breakfasts and sports shops and restaurants sprouted up. Instead of closing up their houses for the winter, summer residents began to rent them out to skiers. Some summer residents even decided to move to Bald Slope permanently, moving into their vacation homes with their sleeping porches and shade trees, thus forming the high society in Bald Slope that existed today. Marco himself was welcomed into this year-round society. He was essentially responsible for its formation in the first place, after all. Finally it didn't matter where he came from. What mattered was that he saved Bald Slope by giving it a winter economy, and he could do no wrong. This town was finally his.

and a gay adventuresome spirit that was never to die, though it led her into curious places and she often found, at the end, only a trackless waste from which she had to retrace her steps painfully. But always, to her, red and green cabbages were to be jade and burgundy, chrysoprase and porphyry. Life has no weapons against a woman like that.

Thomas hunkered down, taking in the crime scene. The bedraggled soaking wet doll, the wet washcloth over her face, the red plastic beach bucket half full of pool water.“Did they⁠—” “Waterboard their Cabbage Patch doll?’ August said. “Yeah, yeah, they did.

The New England household also needed a great deal of salt for domestic purposes. The typical colonial New England house—the New England saltbox—got its name from being shaped like the salt containers that were in every home. New Englanders slaughtered their meat in the fall and salted it. They ate New England boiled dinner, which was either salt cod or salt beef with cabbage and turnips. They also ate a great deal of salted herring, though they seem to have preferred lightly salted and smoked red herring, perhaps because of their limited salt supply. When these early settlers hunted, they would leave red herring along their trail because the strong smell would confuse wolves, which is the origin of the expression red herring, meaning “a false trail.

L'AMUSE-BOUCHE Pan-Seared Scallops wrapped in Jambon Sec and Prunes with a Balsamic Glaze L'ENTRÉE Pan-Seared Foie Gras with a Spiced Citrus Purée, served with Candied Orange Peel and Fresh Greens OU Velouté of Butternut Squash with Truffle Oil LE PLAT PRINCIPAL Bœuf Bourguignon à la Maison served with a Terrine of Sarladaise Potatoes OU Canard à l'Orange served with a Terrine of Sarladaise Potatoes along with Braised Fennel, garnished with Pomegranate Seeds and Grilled Nuts OU Filet of Daurade (Sea Bream) served over a Sweet Potato Purée and Braised Cabbage LA SALADE ET LE FROMAGE Arugula and Endive Salad served with Rosemary-Encrusted Goat Cheese Toasts, garnished with Pomegranate and Clementine, along with a Citrus-Infused Dressing LE DESSERT Poached Pears in Spiced Red Wine with Vanilla Ice Cream

Blob had always been an amiable buffoon of a dog, widely thought to have the brains of a cabbage, the common sense of a baked bean, and the courage of a particularly cowardly rabbit.

We started in produce. It's my favorite section, but it can be the hardest too---because vegetables carry a whole variety of tastes, aftertastes, acids, sugars, textures... Nothing can make you gag faster than a vegetable turned sour in your mouth or your stomach. But I needed tons of them because nothing delivers vitamins, minerals, fibers, and nutrients in such digestible ways. Beets, radishes, carrots, kale, and spinach had worked for Jane. I wanted to expand my list to broccoli, red and green cabbages, and other dark greens. I even played with the idea of baby roasted brussels sprouts---strong taste, even sometimes bitter, but if prepared right, that very element could appeal to Jane and Tyler. Olive oiled, salted, peppered, and broiled---it might remind them of popcorn with a sharp tang and a nutritional wallop on the side.

NASHVILLE HOT CHICKEN SANDWICHES 2 pounds pounded chicken breasts 2 cups flour 2 large eggs 1/4 cup buttermilk 4 tablespoons hot sauce 3 tablespoons brown sugar 6 tablespoons cayenne pepper 3 tablespoons garlic powder FOR SLAW: 1 purple cabbage 2 tomatoes, diced 1/2 cup cilantro, chopped 1 julienned red pepper 2 carrots, grated 14 cup mayo 4 tablespoons olive oil 3 tablespoons apple cider vinegar

Jack's mom had outdone herself. The large family table groaned under all the food. Roast pork with crispy skin, boiled potatoes, caramelized potatoes (Jack's favorite), pickled red cabbage, and gravy covered so much space, the plates and silverware barely fit on the wooden surface.

The man in the saloon steamer has seen all the races of men, and he is thinking of the things that divide men — diet, dress, decorum, rings in the nose as in Africa, or in the ears as in Europe, blue paint among the ancients, or red paint among the modern Britons. The man in the cabbage field has seen nothing at all; but he is thinking of the things that unite men — hunger and babies, and the beauty of women, and the promise or menace of the sky. Mr. Kipling, with all his merits, is the globe-trotter; he has not the patience to become part of anything.

Red Wine Vinaigrette Makes about 1/2 cup 1 tablespoon finely diced shallot 2 tablespoons red wine vinegar 6 tablespoons extra-virgin olive oil Salt Freshly ground black pepper In a small bowl or jar, let the shallot sit in the vinegar for 15 minutes to macerate (see page 118), then add the olive oil, a generous pinch of salt, and a small pinch of pepper. Stir or shake to combine, then taste with a leaf of lettuce and adjust salt and acid as needed. Cover and refrigerate leftovers for up to 3 days. Ideal for garden lettuces, arugula, chicories, Belgian endive, Little Gem and romaine lettuce, beets, tomatoes, blanched, grilled, or roasted vegetables of any kind, and for Bright Cabbage Slaw, Fattoush, Grain or Bean Salad, Greek Salad, Spring Panzanella.

To recover an intuitive sense of what will be in season throughout the year, picture a season of foods unfolding as if from one single plant. Take a minute to study this creation—an imaginary plant that bears over the course of one growing season a cornucopia of all the different vegetable products we can harvest. We’ll call it a vegetannual. Picture its life passing before your eyes like a time-lapse film: first, in the cool early spring, shoots poke up out of the ground. Small leaves appear, then bigger leaves. As the plant grows up into the sunshine and the days grow longer, flower buds will appear, followed by small green fruits. Under midsummer’s warm sun, the fruits grow larger, riper, and more colorful. As days shorten into the autumn, these mature into hard-shelled fruits with appreciable seeds inside. Finally, as the days grow cool, the vegetannual may hoard the sugars its leaves have made, pulling them down into a storage unit of some kind: a tuber, bulb, or root. So goes the year. First the leaves: spinach, kale, lettuce, and chard (here, that’s April and May). Then more mature heads of leaves and flower heads cabbage, romaine, broccoli, and cauliflower (May–June). Then tender young fruit-set: snow peas, baby squash, cucumbers (June), followed by green beans, green peppers, and small tomatoes (July). Then more mature, colorfully ripened fruits: beefsteak tomatoes, eggplants, red and yellow peppers (late July–August). Then the large, hard-shelled fruits with developed seeds inside: cantaloupes, honeydews, watermelons, pumpkins, winter squash (August–September). Last come the root crops, and so ends the produce parade. Plainly these don’t all come from the same plant, but each comes from a plant, that’s the point—a plant predestined to begin its life in the spring and die in the fall. (A few, like onions and carrots, are attempting to be biennials, but we’ll ignore that for now.) Each plant part we eat must come in its turn—leaves, buds, flowers, green fruits, ripe fruits, hard fruits—because that is the necessary order of things for an annual plant. For the life of them, they can’t do it differently. Some minor deviations and a bit of overlap are allowed, but in general, picturing an imaginary vegetannual plant is a pretty reliable guide to what will be in season, wherever you live. If you find yourself eating a watermelon in April, you can count back three months and imagine a place warm enough in January for this plant to have launched its destiny.

White wrought-iron chairs scattered with blowsy cabbage roses. Robin's-egg blue porcelain cake stands, dotted with strawberries as small and red as lipstick kisses. Green-stemmed stools with speckled pink seats.

Artichokes Avocados Bean sprouts Beans, green Bok choy Broccoli Brussels sprouts Cabbage, green Celery Cucumbers with skin Grapes, green Green peas Kiwi, green Leafy greens Lettuce Limes Melons, honeydew Okra Olives, green Peppers, green Snow peas Watercress Zucchini with skin Red Beets Blood oranges Cabbage, red Cherries Cranberries (fresh or frozen without sugar) Grapefruit, pink or red Grapes, red Onions, red Peppers, red Plums, red Pomegranates Radicchio Radishes Raspberries, red Rhubarb Rooibos tea Strawberries Tomatoes Watermelons Blue/Purple/Black Aronia berries (grown throughout North America and Europe) Black currants Black mulberries Blackberries Blueberries Boysenberries Dates Eggplants Elderberries Figs, purple Grapes, black or purple Huckleberries Kale, purple Marionberries Olives, black Plums, black Prunes Purple heirloom carrots Purple yams or potatoes (remember these are starchy—and these must be pigmented all the way through in order to count in this category) Raisins Raspberries, black Yellow/Orange Apricots Cantaloupe Carrots Ginger root Grapefruit, yellow Kiwi, golden Lemon Mangoes Muskmelons Nectarines Oranges Papayas Peaches Peppers, orange and yellow Persimmons Pineapples Pumpkins Squash, summer and winter Starfruit Sweet potatoes and yams Tangerines Turmeric root

pie Week 2 DAYS/ MEALS DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 DAY 6 DAY 7 BREAK- -FAST Banana-Amarnath Porridge Coconut-Almond Risotto Breakfast Tofu Scramble Beet Greens Smoothie Pear Oats with walnuts Breakfast Tofu Scramble Beet Greens Smoothie SNACK Classic Hummus Roasted Corn with poblano-cilantro butter Mushroom bun sliders Roasted Cauliflower Hummus Puffed Rice Balls Latkes Red cabbage with apples and pecans LUNCH Tofu Stir-Fry Zucchini and Avocado Salad with garlic herb dressing Tofu summer rolls Quinoa Vegetable salad Tamale Casserole Autumn Wheat Berry Salad Moroccan Lasagna SNACK An apple Easy garlic roasted potatoes Stuffed mushroom One ounce of water Latkes An orange Classic Hummus DINNER Curried Rice Salad Grilled tofu Caprese Clean Vegan Pad Thai Seitan Satay Warm rice and Bean Salad Mushroom Lasagna Spicy Asian Quinoa Salad

basket of eggs that Eliane had coloured with natural dyes gleaned from her larder of winter crops: yellow from onion skins, deep pink from beetroot and azure-blue from the leaves of a red cabbage.

italian vinaigrette ¼ cup red wine vinegar 2 tablespoons minced fresh oregano (or 2 teaspoons dried) 1 clove garlic, minced 1 teaspoon mustard powder ¾ cup extra-virgin olive oil ½ teaspoon salt ¼ teaspoon black pepper This is a great marinade for chicken or shrimp, or it can be used instead of the lemon oil in our Green Cabbage Slaw. Mix together the vinegar, oregano, garlic, and mustard powder in a small bowl. Add the olive oil in a steady stream while whisking to emulsify. Adjust the seasoning with salt and pepper and whisk until fully incorporated. raspberry walnut vinaigrette ½ cup fresh raspberries, finely chopped or smashed ¼ cup apple cider vinegar 2 tablespoons finely chopped walnuts 1 teaspoon minced fresh cilantro (or ¼ teaspoon dried) ¾ cup extra-virgin olive oil Salt and black pepper This dressing is used in our Harvest Grilled Chicken Salad, but it’s also delicious on a summer salad of baby spinach, chopped berries (blueberries, blackberries, strawberries, and raspberries), and diced cucumbers, or mix it into any variation of a Protein Salad. You can also swap out the raspberries for a different berry in this recipe, or use crushed pomegranate seeds in the winter. Mix together the raspberries, vinegar, walnuts, and cilantro in a small bowl. Drizzle in the olive oil while whisking steadily to emulsify. Adjust to taste with salt and pepper and whisk until fully blended.

Defense: Microbiome Apricots Arugula Asparagus Bamboo shoots Black beans Black tea Blueberries Bok choy Broccoli Cabbage Camembert cheese Carrots Cauliflower Chamomile tea Chanterelle mushrooms Cherries Chia seeds Chickpeas Chile peppers Coffee Concord grape juice Cranberries Cranberry juice Dark chocolate Eggplant Enoki mushrooms Escarole Fiddleheads Flax seeds Frisee Gouda cheese Green tea Kale Kimchi Kiwifruit Lentils Lion’s mane mushrooms Lychee Maitake mushrooms Mangoes Morel mushrooms Navy beans Nectarines Olive oil (EVOO) Oolong tea Oyster mushrooms Pao cai Parmigiano-Reggiano Peaches Peas Plums Pomegranate juice Porcini mushrooms Pumpernickel bread Pumpkin seeds Puntarelle Radicchio Red wine (Cabernet, Cabernet Franc, Petit Verdot) Rutabaga Sauerkraut Sesame seeds Shiitake mushrooms Sourdough bread Squid ink Sunflower seeds Tardivo di Treviso Tomatoes Turnips Walnuts White button mushrooms Whole grains Yogurt

Her Majesty's daughter Princess Helena and her granddaughter Princess Thora are visiting. Here's the menu: consommé aux fines herbes, cheese croutons, poached fillet of sole with parsley sauce and potatoes à la crème, puree of squab à la chasseur, creamed celery, pork chops with apples, red cabbage and duchesse potatoes, iced pudding à la Prince Albert, canary pudding with vanilla sauce, anchovy toast.

5 × 5 × 5 Daily Worksheet—Preferred Foods List Choose one item from each defense category to eat each day. Defense: Angiogenesis Antiangiogenic Almonds Anchovies Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricot Arctic char Arugula Bamboo shoots Barley Beer Belgian endive Bigeye tuna Black bass Black beans Black plums Black raspberries Black tea Blackberries Blueberries Blueberries (dried) Bluefin tuna Bluefish Bok choy Bottarga Broccoli Broccoli rabe Cabbage Camembert cheese Capers Carrots Cashews Cauliflower Caviar (sturgeon) Chamomile tea Cherries Cherries (dried) Cherry tomatoes Chestnuts Chia seeds Chicken (dark meat) Chile peppers Cinnamon Cloudy apple cider Cockles (clam) Coffee Cranberries Cranberries (dried) Dark chocolate Eastern oysters Edam cheese Eggplant Emmenthal cheese Escarole Fiddleheads Fish roe (salmon) Flax seeds Frisee Ginseng Gouda cheese Gray mullet Green tea Guava Hake Halibut Jamón iberico de bellota Jarlsberg cheese Jasmine green tea John Dory (fish) Kale Kimchi Kiwifruit Licorice root Lychee Macadamia nuts Mackerel Mangoes Manila clams Mediterranean sea bass Muenster cheese Navy beans Nectarine Olive oil (EVOO) Onions Oolong tea Oregano Pacific oysters Peaches Pecans Peppermint Pine nuts Pink grapefruit Pistachios Plums Pomegranates Pompano Proscuitto di Parma Pumpkin seeds Puntarelle Radicchio Rainbow trout Raspberries Red black-skin tomatoes Redfish Red-leaf lettuce Red mullet Red wine (Cabernet, Cabernet Franc, Petit Verdot) Romanesco Rosemary Rutabaga Salmon San Marzano tomatoes Sardine Sauerkraut Sea bream Sea cucumber Sencha green tea Sesame seeds Soy Spiny lobster Squash blossoms Squid ink Stilton cheese Strawberries Sultana raisins Sunflower seeds Swordfish Tangerine tomatoes Tardivo di Treviso Tieguanyin green tea Tuna Turmeric Turnips Walnuts Watermelon Yellowtail (fish)

Defense: DNA Protection Acerola Almond butter Almonds Anchovies Apricots Arctic char Arugula Bamboo shoots Basil Bigeye tuna Black bass Black tea Blueberries Bluefin tuna Bluefish Bok choy Bottarga Brazil nuts Broccoli Broccoli rabe Broccoli sprouts Cabbage Camu camu Carrots Cashew butter Cashews Cauliflower Caviar (sturgeon) Chamomile tea Cherries Cherry tomatoes Chestnuts Cockles (clam) Coffee Concord grape juice Dark chocolate Eastern oysters Eggplant Fiddleheads Fish roe (salmon) Flax seeds Grapefruit Gray mullet Green tea Guava Hake Halibut Hazelnuts John Dory (fish) Kale Kiwifruit Lychee Macadamia nuts Mackerel Mangoes Manila clams Marjoram Mediterranean sea bass Mixed berry juice Nectarines Olive oil (EVOO) Oolong tea Orange juice Oranges Oyster sauce Pacific oysters Papaya Peaches Peanut butter Peanuts Pecans Peppermint Pine nuts Pink grapefruit Pistachios Plums Pompano Pumpkin seeds Rainbow trout Red black-skin tomatoes Red mullet Redfish Romanesco Rosemary Rutabaga Sage Salmon San Marzano tomato Sardine Sea bass Sea bream Sea cucumber Sesame seeds Soy Spiny lobster Squash blossoms Squash seeds Squid ink Strawberries Sunflower seeds Swordfish Tahini Tangerine tomatoes Thyme Truffles Tuna Turmeric Turnips Walnuts Watermelon Yellowtail (fish)

Defense: Immunity Acerola Aged garlic Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricots Arugula Bamboo shoots Barley Belgian endive Black plums Black raspberries Black tea Blackberries Blackberries (dried) Blueberries Blueberries (dried) Bok choy Broccoli Broccoli rabe Broccoli sprouts Cabbage Camu camu Capers Carrots Cauliflower Chamomile tea Chanterelle mushrooms Cherries Cherries (dried) Cherry tomatoes Chestnuts Chia seeds Chile peppers Coffee Collard greens Concord grape juice Cranberries Cranberries (dried) Cranberry juice Dark chocolate Eggplant Enoki mushrooms Escarole Fiddleheads Flax seeds Frisee Ginseng Goji berries Grapefruit Green tea Guava Kale Kimchi Kiwifruit Licorice root Lychee Maitake mushrooms Mangoes Morel mushrooms Mustard greens Nectarines Olive oil (EVOO) Onions Orange juice Oranges Oyster mushrooms Pacific oysters Peaches Peppermint Plums Pomegranates Porcini mushrooms Pumpkin seeds Puntarelle Radicchio Raspberries Razor clams Red-leaf lettuce Red wine (Cabernet, Cabernet Franc, Petit Verdot) Romanesco Rosemary Rutabaga Saffron Sauerkraut Sesame seeds Shiitake mushrooms Spinach Squash blossoms Squid ink Strawberries Sultana raisins Swiss chard Tardivo di Treviso Truffles Turmeric Turnips Walnuts Watercress White button mushrooms

To our surprise and delight, dinner was stupendous. Served in our room at the low polished wood table, it exuded a freshness and artistry we had not seen since leaving Kyoto. The sashimi- sea bream, squid, and skipjack- tasted as clean as a freshly sliced apple. Rusty-red miso soup had a meaty fortifying flavor enhanced with cubes of tofu and slithery ribbons of seaweed. The tempura, served in a basket of woven bamboo, shattered to pieces like a well-made croissant. Hiding inside the golden shell was a slice of Japanese pumpkin, a chunk of tender white fish, an okra pod, a shiitake mushroom cap, and a zingy shiso leaf. Pale yellow chawan-mushi also appeared in a lidded glass custard cup. With a tiny wooden spoon we scooped up the ethereal egg and dashi custard cradling chunks of shrimp, sweet lily buds, and waxy-green ginkgo nuts. In a black lacquer bowl came a superb seafood consommé, along with a knuckle of white fish, tuft of spinach, mushroom cap, and a tiny yellow diamond of yuzu zest. A small lacquer bucket held several servings of sticky white rice to eat with crunchy radish pickles and shredded pressed cabbage. A small wedge of honeydew melon concluded the meal.

The first dishes, carried out on Barroni's exquisite silver platters, were a selection of marzipan fancies, shaped into hearts and silvered; a mostarda of black figs in spiced syrup; skewers of prosciutto marinated in red wine that I had reduced until it was thick and almost black; little frittate with herbs, each covered with finely sliced black truffles; whole baby melanzane, simmered in olive oil, a recipe I had got from a Turkish merchant I had met in the bathhouse. I set about putting the second course together. I heated two kinds of biroldi, blood sausages: one variety I had made pig's blood, pine nuts and raisins; the other was made from calf's blood, minced pork and pecorino. Quails, larks, grey partridge and figpeckers were roasting over the fire, painted with a sauce made from grape molasses, boiled wine, orange juice, cinnamon and saffron. They blackened as they turned, the thick sauce becoming a lovely, shiny caramel. There were roasted front-quarters of hare, on which would go a deep crimson, almost black sauce made from their blood, raisins, boiled wine and black pepper. Three roasted heads of young pigs, to which I had added tusks and decorated with pastry dyed black with walnut juice so that they resembled wild boar, then baked. Meanwhile, there was a whole sheep turning over the fire, more or less done, but I was holding it so that it would be perfect. The swan- there had to be a swan, Baroni had decided- was ready. I attached it to the armature of wire I had made, so that it stood up regally. The sturgeon, which I had cooked last night at home, and had finally set in aspic at around the fourth hour after midnight, was waiting in a covered salver. There were black cabbage leaves rolled around hazelnuts and cheese; rice porridge cooked in the Venetian style with cuttlefish ink; and of course the roebuck, roasting as well, but already trussed in the position I had designed for it.

Into its pinched streets, the fish-sellers told me, cars from Kolkata arrive daily, sent by government officials or corporate executives just to buy the best of the day's catch. The daily market is the town's centerpiece. For streets together, cereal-sellers sit surrounded by sacks of six or eight types of cereals; fisherwomen with toes reddened by fish blood squat behind cutters, little steel tubs of still-swimming catfish, and turmeric-smeared cuts of fish; on blue tarpaulins, vegetable-sellers arrange potatoes, gourds, red onions, beans both broad and French, big and little aubergines, pumpkins and huge heads of cabbage.

OYAKI Vegetable bun Serves 4–6 (makes about 20 buns) Preparation time: 2½ hrs Cooking time: 15 mins For the dough 300g (10½ oz) wholemeal flour 50g (1¾ oz) cake/self-raising flour 250ml (8½ fl oz) water For the filling 2kg (4 lb 6 oz) mixed shredded cabbage, finely cut daikon (white radish) and carrot 160g (5½ oz) yellow miso 40g (1½ oz) sugar 4 tbsp vegetable oil 1 tbsp basic dashi or water Vegetable and sweet miso 1 aubergine or daikon, finely sliced For the sweet miso sauce 300g (10½ oz) yellow miso 100g (3½ oz) sugar 50ml (1½ fl oz) vegetable oil 1 tbsp basic dashi or water Sweet potato with sweet red bean paste 2 sweet potatoes, peeled and thinly sliced into rounds 225g (8 oz) red bean paste, sweetened to taste salt, for seasoning 1 Working the dough correctly is key. Combine the two flours in a large bowl and then add the water slowly, mixing with chopsticks, just until combined. Cover with cling film and allow the dough to stand for 2 hours. 2 Meanwhile, prepare the filling. Steam the vegetables in a steamer until just tender but still retaining a bit of bite. Remove, allow to cool, then squeeze out excess liquid. Put the steamed vegetables in a large bowl. 3 In a bowl, combine the miso, sugar, vegetable oil and dashi. Pour the mixture into the bowl with the steamed vegetables and mix well. 4 Divide the vegetable filling into 20 portions and form into balls. Do the same with the dough. 5 To make the buns, take one ball of dough and place on a lightly floured surface. Use the palm of one hand to flatten (or use a rolling pin) into a small circle about 10cm (4 in) in diameter and about 2mm (1/12 in) thick. Try to make the centre of the dough slightly thicker than the edges. 6 Place a ball of filling in the centre. Fold over the dough and shape into a ball, pressing the edges firmly to seal. 7 Steam the oyaki in a metal steamer lined with a damp cloth for 13 minutes, until the dough looks opaque and the centre is cooked through. 8 Once steamed, serve at once. Alternatively you can fry them in a non-stick pan over medium heat for 1–2 minutes, or until each side is lightly golden. For the vegetable and sweet miso 1 Bring a saucepan of water to the boil and blanch the aubergine for a few minutes, until softened. Remove and drain. 2 To make the sweet miso sauce, combine the miso, sugar, vegetable oil, and dashi in a bowl. Spread the miso sauce between two slices of the thinly sliced vegetables like a miso sandwich. For the sweet potato with sweet red bean paste 1 Season the sweet potatoes with salt. 2 Spread red bean paste between two slices of sweet potato, like a miso sandwich.

RUNZA Sauté chopped onions and pureed garlic until soft. Season, add fresh dill and fennel (or caraway) seed. Add ground beef and brown, then mix in shredded cabbage, cover, and cook until the cabbage is wilted. The mixture should be fairly dry. Roll out bread dough into five-inch squares, cover centers with filling, fold corners over, and seal the edges. Bake in a medium oven until golden brown.

My eyes widened at this jungle of freshness, the earth on the ground. The back wall, around thirty feet high, burst with terra-cotta pots filled with every herb imaginable- basil, thyme, coriander, parsley, oregano, dill, rosemary, and lavender. There were tomatoes of almost every variety beaming with colors of red, dark purple, yellow, and green. Lemon trees. Avocados. Lettuces, like roquette and feuille de chêne. Zucchinis and eggplants. Fennel, celeriac, artichokes, and cucumbers. Leeks, asparagus, cabbages, and shallots, oh my. I exhaled a happy breath. This explosion of color, this climate-controlled greenhouse, was every chef's idea of heaven. I ran my hands over the leaves of a cœur de bœuf tomato plant and brought my fingers to my nose, breathing in the grassy and fragrant aroma, an unmistakable scent no other plant shared. All of the smells from my summers in France surrounded me under one roof. As the recipes Grand-mère taught me when I was a child ran through my head, my heart pumped with happiness, a new vitality. I picked a Black Krim, which was actually colored a reddish purple with greenish brown shoulders, and bit into it. Sweet with just a hint of tartness. Exactly how I summed up my feelings.

2 boneless, skinless chicken breasts (8 ounces each) 2 cups low-fat (1%) buttermilk 1½ teaspoons plus ⅛ teaspoon kosher salt Freshly ground black pepper 2 teaspoons red wine vinegar 2 teaspoons olive oil 1 teaspoon Dijon mustard ¼ small red onion, thinly sliced 1¾ cups thinly sliced green cabbage 1 fresh jalapeño pepper, seeded and thinly sliced 2 tablespoons finely chopped fresh parsley 1 cup panko bread crumbs, regular or gluten-free ½ teaspoon cayenne pepper Olive oil spray (I like my Misto or Bertolli) 4 tablespoons light mayonnaise 4 potato rolls, whole wheat (I like Martin’s) or gluten-free Pound out the thicker end of the chicken breasts so that they are evenly thick (about ½ inch). Cut each breast in half so you have 4 thick pieces. In a medium bowl, whisk together the buttermilk, 1 teaspoon of the salt, and pepper to taste. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 1 hour. When ready to cook, in a large bowl, whisk together the vinegar, olive oil, mustard, ⅛ teaspoon of the salt, and pepper to taste. Add the onion, cabbage, jalapeño, and parsley and toss to combine. Cover and refrigerate until ready to assemble the sandwiches. Preheat an air fryer to 375°F. In a shallow bowl, combine the panko, cayenne, remaining ½ teaspoon salt, and black pepper to taste. Dredge the chicken in the panko mixture, shaking off any excess. Place 2 pieces of the coated chicken in the air fryer basket in a single layer and spray the tops with oil. Cook the chicken for 14 to 16 minutes (depending on the thickness), turning halfway. Spray the other side with oil and cook until golden and cooked through (a thermometer inserted in the thickest part of the breast should read 165°F). Repeat with the remaining 2 pieces of chicken. To assemble the sandwiches, spread the mayo on the bottoms of the rolls. Top with the chicken, then pile ½ cup of the slaw on the chicken. Put the tops of the rolls on the slaw and serve.

Red and white wine/Manischewitz cocktails Apple cider challah/homemade date honey Potato and apple tart with horseradish cream Old-Fashioned braised brisket with tomatoes and paprika Tzimmes duo: Honeyed parsnips with currants and saffron, sweet potatoes with dried pears and prunes Stuffed cabbage Mini Jewish apple cakes with honeycomb ice cream "What's the difference between 'Jewish apple cake' and regular apple cake?" Rachel asks. I shrug. "Not sure. Maybe the fact that it's made with oil instead of butter? I think it's a regional thing.

The main protagonist in the Christmas menu is the meat, which is either roast pork or duck—often both. It will be accompanied by boiled potatoes, or caramelized potatoes, stewed sweet-and-sour red cabbage, gravy, and pickled gherkins. Some have cream-stewed cabbage, sausages, and various types of bread, too. To complete the feast, we have a truly Danish invention: risalamande (it comes from the French ris à l’amande, and this makes it sound fancier) is half part-whipped cream, half part-boiled rice, with finely chopped almonds and topped with hot cherry sauce. Eating risalamande is not just a delicious experience, though. It is very much social. Because hidden in the big bowl of dessert is one whole almond.

Unlike the city-dwelling hipsters who spent their nights wired to their phones streaming music or assessing the efficacy of a cabbage and baby food diet before tumbling from their beds after three hours of sleep desperate for a full-fat, four-shot, mocha latte with a caramel drizzle and a Red Bull chaser to get them on their feet again, the older and much wiser Rona Macallan – immune to the allure of caffeine and the frivolous banality of the internet – enjoyed a stress-free existence tending to her livestock, untroubled by the burden of social media and a relentless compulsion to share her schedule with the rest of the world.

Kim Il-sung had promised North Koreans three bowls of rice every day. Rice, especially white rice, was a luxury in North Korea. It was a magnanimous promise that was impossible to fulfill for all but the elite. However, the public distribution system did supply the population with a mixture of grains in amounts that were carefully calibrated in accordance with rank and work. Coal miners doing hard labor were to get 900 grams of grain daily, while factory workers like Mrs. Song got 700 grams. The system also dispensed other staples in the Korean diet, such as soy sauce, cooking oil, and a thick red bean paste called gochujang. On national holidays, such as the Kim family birthdays, there might be pork or dried fish. The best part was the cabbage, distributed in the autumn for making kimchi. The spicy preserved cabbage is the Korean national dish, the only vegetable product in the traditional diet during the long winters and as integral to the culture as rice. The North Korean regime understood you couldn’t keep Koreans happy without kimchi. Each family got 70 kilograms (154 pounds) per adult and 50 kilos (110 pounds) per child,