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Chelsea Green Blog

Cranberries: An Excerpt from Whole Foods Companion

In honor of the Thanksgiving holiday next week, here’s an excerpt from Dianne Onstad’s Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers, and Lovers of Natural Foods, that tells all about the nutrition, preparation, and lore of that beloved tart fruit: the cranberry.

Cranberries are famous for their anti-bacterial properties (most notably their efficacy in the treatment of infections in the bladder, kidneys, and urinary tract) and their medicinal uses, especially in regard to respitory ailments (due to the high concentration of vasodilators contained in this bright red treat).

Native Americans prized cranberries for their ability to remain edible and unspoiled for months, which made them an excellent food for traveling and a good source of nutrients over long, hard winters when fresh fruit and vegetables were scarce.

Many of us eat cranberries only a few times a year, and we’ll have a chance next week as we sit down to our cranberry-sauce-laden Thanksgiving feasts across the country.

Dianne Onstad’s Whole Foods Companion is available now.


Why Modern Wheat Is Making Us Sick

Why is modern wheat making us sick?  That’s the question posed by author Eli Rogosa in her new book Restoring Heritage Grains.Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and ‘wheat […] Read More

Recipe: How to Make a Simple No-Knead Einkorn Bread

If, like author Eli Rogosa,  you are allergic to modern wheat, it may be time to investigate baking with einkorn.Rogosa suffered miserably from bloating, malabsorption, and indigestion for many years. No doctor could help her, but when she removed wheat from her diet, the symptoms vanished. Her vitality returned with the added bonus of pounds […] Read More

Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More
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