Basic Recipes

T

he following section includes the basic recipes, including the ingredients

for my Ethmix spice mixtures. In addition, I have included recipes for sev­

eral whole-grain/starch dishes—even though they cannot be grown in a

kitchen garden—because they are integral to a completely well-balanced diet.

ETHMIX RECIPES

The apparent lack of time has become a

very real factor for the survival of cooking

from scratch and has promoted the in­

creasing availability of convenience and

processed foods.

As a result, over my many years of cre­

ating recipes, I have been advised by my

editors and publishers to limit the number

of ingredients in any recipe to eight or so.

My problem with this goal is that I seek to

replace large amounts of salt, fat, sugar,

and refi ned starch with layers of taste,

aroma, color, and texture, and for this I use

a variety of herbs, spices, and citrus, which

pushes the number of ingredients in most

recipes beyond the critical eight!

As an alternative, I chose to combine

the following enhancers into just one in­

gredient, which I call an Ethmix (for “eth­

nic mixtures,” such as the famed Herbes

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