Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes

by Linda Shiue MD, Bryant Terry (Foreword by)

Overview

2022 Gold Award Winner, Nautilus Book Awards
2022 IACP Cookbook Awards Finalist

A renowned chef and physician shares her secrets to a healthy life in this cookbook filled with healthy recipes that will fuel and energize your body and mind.

"I like to think of a spicebox as the cook's equivalent of a doctor's bag—containing the essential tools to use in the art of cooking. Learning to use spices is the best way to add interest and vibrancy to simple home cooking."
—from the Introduction

In her first cookbook, chef and physician Linda Shiue puts the phrase "let food be thy medicine" to the test. With 175 vegetarian and pescatarian recipes curated from her own kitchen, Dr. Shiue takes you on a journey of vibrant, fresh flavors through a range of spices from amchar masala to za'atar. With a comprehensive "Healthy Cooking 101" chapter, lists of the healthiest ingredients out there, and tips for prevention, Spicebox Kitchen is a culinary wellness trip you can take in your own kitchen.

Product Details

ISBN-13:	9780738286020
Publisher:	Hachette Books
Publication date:	03/16/2021
Pages:	352
Sales rank:	219,711
Product dimensions:	7.60(w) x 9.40(h) x 1.10(d)

About the Author

Linda Shiue is a physician, chef and founder of a teaching kitchen for patients. She believes that the best medicine is prevention. Her cooking classes showcase seasonal produce, lavishly flavored with spices and fresh herbs. Her food writing has been published widely and she has been interviewed frequently on television and in print. Dr. Shiue has served as faculty at the University of California, San Francisco (UCSF) and Stanford University and serves on the board of the San Francisco-Marin Food Bank. She is a graduate of Brown University, San Francisco Cooking School, UCSF and the kitchen of Michelin-starred restaurant, Mourad, in San Francisco. She also has a Certificate in Plant Based Nutrition from Cornell University.

Table of Contents

Foreword 1

Introduction: my journey from the clinic to the kitchen 3

How to use this book 4

Part 1 Healthy cooking 101

A Recipe for Health 7

Deliciously Healthy Ingredients Guide 9

Flavor First 9

A Full Spicebox 9

Herbs 15

Salt 18

Building blocks: greens, grains, and more 19

Get to Know Your Greens 19

Whole Grains 22

Legumes 24

Other Ingredients 25

Let's Go Shopping! 30

Stocking a Healthy Pantry 33

Equipment and Techniques 34

Menu Planning and Meal Prep 43

Reducing Food Waste 44

Part 2 Recipes

California 47

Breakfast 50

Sophisticated Ginger-Orange Oatmeal 50

Vegan Chocolate Banana Oatmeal with Hazelnuts, Jaggery, and Fleur de Sel 53

Spiced Granola 54

Spiced Green Smoothie with Arugula and Mango 55

Piña Kaleada 55

Avocado Toast Variations 56

Chilaquiles Verdes with Baked Tortilla Chips 58

Salads, soups, and starters 62

San Francisco Summer Arugula Salad with Blackberries, Avocado, and Cucumber 62

Summer Peach Burrata Caprese with Harissa 64

Lemony Farro Salad with Avocado and Pistachios 65

Roasted Sweet Potato and Corn Salad 66

Jewel Box Holiday Salad 67

Thanksgiving Kale Salad with Roasted Root Vegetables 69

Mexican-Spiced Roasted Butternut Squash Soup 70

Mexican Shrimp Ceviche 71

Pozole Verde 73

Sides 74

Gateway Brussels Sprouts 74

Emma's Roasted Red Cabbage with Shallots and Apples 77

Mexican Corn with Tomatillos and Green Chiles 78

Mains 80

Coconut Tofu with Spiced Coconut Rice 80

Lentil Soup for a Small Planet 82

Smokin' Hot Vegan Vaquero Chili 84

California Gold Rush Chinese American Eggplant Sandwich 85

Potato and Mushroom Tacos 87

Roasted Salmon Tacos 88

Arepas "el Diablo" 93

Desserts and sweet things 94

Spiced Plum-Ginger Chia Jam 94

Cherry, Plum, and Nectarine Clafoutis 97

Pumpkin Pots de Crème 98

Spicebox Supperclub Flourless Chocolate Beet Cake 99

Tepache (Mexican Spiced Fermented Pineapple Drink) 100

Café de Olla 102

Pantry: sauces, pickles, and snacks 103

Kale Chips, with Global Variations 103

Pumpkin Hummus 104

Roasted Root Vegetables 105

Smoky Spanish Chickpeas 106

Cashew Cream with Variation: Cashew Lime Crema 107

Classic Vinaigrette 108

Toasted Almond Milk 109

Lemon-Tahini Dressing 110

Salsa Verde 110

Grilled Pineapple Salsa 111

Orange Spiced Pepitas 111

Pickled Red Onion 112

California menus 113

Asia 115

Breakfast 119

Fresh Soy Milk 119

Whole Wheat Scallion Pancakes 120

Naan Two Ways-Plain or Garlic 123

Salads, soups, and starters 124

Sichuanese Shredded Potatoes 124

Taiwanese Tea Eggs 125

Celebration Red Salad 127

Eat the Rainbow Fresh Spring Rolls 128

Salmon Miso Soup 131

Backpacker's Gado Gado 133

Pinakbet (Filipino Vegetable Stew) 134

Chilled Minted Pea Soup with Indian Spices 136

Magical Mango-Tamarind Rasam 138

Hawaiian-Style Tomato Poke 139

Sides 140

Eat Your Greens! Fried Rice 140

Kimchi Fried Rice 143

Balinese Green Apple Salad 144

Indian Spiced Kale with Coconut and Turmeric 146

Chinese Stir-Fried Greens 147

Chinese Eggplant with Black Vinegar and Thai Basil 148

Chinese Eggplant with Fermented Tofu 149

Mains 150

Taiwanese Tomato Eggs 150

Taiwanese "Picadillo" 151

Stir-Fried Squid with Chinese Chives 153

Shrimp in Chinese Rice Wine and Tomato Sauce 154

Ten-Minute Teriyaki Salmon 155

Miso-Glazed Salmon 156

Kung Pao Tofu 158

Teriyaki Tofu Musubi 159

Kimchi Jjigae (Vegan Korean Soft Tofu and Kimchi Stew) 162

Thai Red Curry with Kabocha Squash and Tofu 164

Mama's Chhá Bí-hún-Taiwanese Stir-Fried Rice Noodles 165

Miso-Glazed Maitake Mushroom Burgers 169

Desserts and sweet things 170

Matcha Coconut Chia Pudding 170

Taiwanese Papaya Milk 172

Kheer (Indian Rice Pudding) 173

Pantry: sauces, pickles, and snacks 174

Taiwanese Pickled Cabbage 174

Taiwanese Cucumber Quick Pickle 175

Quick Kimchi 177

Korean Pickled Daikon 178

Aloha Pineapple Kimchi 179

Accidental Gochujang 180

Asian Vinaigrette or Dipping Sauce 180

Spicy Vegan Peanut Dipping Sauce 181

Raita 181

Nalin's Mint-Cilantro Chutney 182

Edamame Hummus 183

Taro Hummus 184

Asia menus 185

Mediterranean and the Middle East 187

Breakfast 191

Baghrir (Moroccan "1,000 Hole" Crepes) with Orange Flower Water Honey Syrup 191

Menemen (Turkish Scrambled Eggs with Tomatoes and Peppers) 195

Shakshuka 197

Salads, soups, and starters 198

Classic Gazpacho 198

Spanish Orange and Olive Salad 199

Maltese Bread and Tomato Sandwich 200

Eat the Rainbow Chard Polenta Rounds 202

Baba Ghanouj 203

Muhammara (Lebanese Red Pepper, Walnut, and Pomegranate Molasses Dip) 204

Endive Leaves with Harissa Carrot Yogurt 207

Zaalouk (Moroccan Roasted Eggplant Salad) 208

Salade Marocaine (Moroccan Tomato Salad) 209

Roasted Acorn Squash Salad with Dates and Pomegranate 210

Kuku Sabzi (Persian Herb Frittata) 213

Roasted Beet Hummus 214

Sides 215

Grilled Asparagus with Gremolata 215

Canary Island Wrinkled Potatoes (Papas Arrugadas) with Romesco 217

Turkish Bulgur Pilaf with Spiced Almonds, Dates, and Sultanas 218

Mains 220

Beet Risotto 220

Pantry Pasta with Cherry Tomatoes, White Beans, and Sardines 223

Saffron-Scented Mediterranean Fish and Fennel Stew 225

Smoky Cauliflower Steak with Romesco 226

Spanish Spinach and Chickpeas 228

Ratatouille 229

Salade Niçoise 231

Rustic Grape, Feta, and Caramelized Onion Galette 232

Mujadara (Rice with Lentils and Caramelized Onions) 234

Khoresh Fesenjan (Persian Stew with Walnut and Pomegranate Sauce) 237

Desserts and sweet things 238

Oranges in Rosemary and Orange Flower Water Syrup 238

Orange Flower Water-Scented Almond Cake 240

Lemonade with Orange Flower Water and Mint 241

Moroccan Mint Tea 242

Tahini Date Shake 243

Pantry: sauces, spices, pickles, and snacks 244

Kale-Walnut Pesto 244

Mint-Arugula Pesto 245

Romesco 246

Gremolata 247

Chermoula (North African Herb Marinade) 248

Harissa Sauce 249

Homemade Pomegranate Molasses 251

Dukkah 252

Za'atar 253

Preserved Lemons 254

Labneh 255

Pomegranate Vinaigrette 256

Mediterranean and the middle east menus 257

Trinidad 259

Breakfast 263

Buljol (Salt Fish) 263

Hops Bread 264

Coconut Bake 266

Eggplant Choka (Roasted Eggplant Dip) 267

Scrambled Eggs with Kuchela 269

Buss Up Shut (Trinidadian Paratha) 270

Auntie Doll's Multigrain Roti 275

Salads, soups, and starters 277

Heland's Callaloo 277

Sancoche 278

Port of Spain Corn Soup 279

Trinidad Fish Broth 282

Sides 283

Okra Rice 283

Okra and Tomatoes 285

Pumpkin Choka 286

Dal 287

Trinidadian Black-Eyed Peas for Old Year's and New Beginnings 289

Curry Mango 290

Mains 293

Rice Cooker Jamaican Rice and Peas 293

Jamaican Jerk Tempers Kebabs 294

Pelau with Roasted Pumpkin 296

Trinidadian Curry Shrimp 300

Stew Pigeon Peas and Pumpkin 303

Mommy's Toishan-to-Trinidad Chow Mem 304

Auntie Doll's Baked Pastelies 307

Chana and Aloo (Curried Chickpeas and Potato) 310

Desserts and sweet things 312

Sorrel 312

Famous Five Ginger Beer 314

Pone 315

Granny's Peanut Punch 316

Peter's Lime Juice with Angostura Bitters 317

Pantry: Sauces, spices, pickles, and snacks 318

Caroni Mango Chow 318

Kuchela (Mango Pickle) 319

Moruga Road Pepper Sauce 320

Tamarind Sauce 321

Auntie Doll's Lime Pepper 322

Jerk Marinade 323

Green Seasoning 324

Trinidad Dumplings 324

Trinidad Curry Powder 325

Amchar Masala 325

Trinidad menus 326

Resources 327

Acknowledgments 329

Index 330

About the author 338

Editorial Reviews

"Dr. Shiue's recipes offer creative twists on traditional favorites, in some cases gently nudging them in more a vegetable-forward direction, which often actually means getting closer to their roots. I'm excited for you to begin cooking the wide-ranging recipes in this book, and I imagine you will learn a lot from the comprehensive and user-friendly overview of spices and healthy staple ingredients that form the basis of the dishes."—from the foreword by Bryant Terry, James Beard Award winner, author of Vegetable Kingdom

"Dr. Linda Shiue shows us what a holistic relationship between food and medicine looks, and, most importantly feels, like. Using our spiceboxes as veritable medicine cabinets, Dr. Shiue teaches us that healthy is ours to define and pleasure is vital to our wellbeing."—Julia Turshen, bestselling cookbook author and founder of Equity at the Table (EATT)

'"I used to think Linda Shiue loved to cook because it took her away from her work as a doctor; how much more thrilling is it that she brings that love to her work? Through terrific, wide-ranging recipes and a no-stress approach, she shares a world of flavor to nourish your self and your body. And I could live on her spiced coconut rice alone...though I guess no doctor would recommend that."—Francis Lam, host, The Splendid Table

"Linda's food is exciting, new and riotously flavorful—it's Ottolenghi meets Bayless with a dash of Ming Tsai. I want to eat the Shakshuka today for breakfast and the Chilaquiles Verde tomorrow. A cookbook of culinary medicine never tasted so good!"—John La Puma, MD, New York Times best-selling author of ChefMD's Big Book of Culinary Medicine

"In a time when wellness has taken over food writing as a new guise for the same-old diet culture, Dr. Shiue's science-based take on eating well and healthfully is so refreshing. Even before you get to the wonderful recipes, it's worth reading the intro in which she patiently dismantles myths around nutrition and taste and truly teaches the fundamentals of cooking nearly every ingredient under the sun, with angles fit for both beginners and experts. The book is rich with ideas and, I think, achieves its goal of making good eating unintimidating and accessible to all kinds of eaters."—Soleil Ho, restaurant critic, San Francisco Chronicle

"[N]ot only is Linda Shiue a well-regarded medical doctor, she is also a great chef and cooking teacher, who knows how to nurture and heal with good, nutritious food. This cookbook encourages you to explore new spices and cuisines you might not have tried before. As I read through the book, I was so inspired that I immediately made a b-line for my kitchen."—Joanne Weir, chef, PBS cooking show host, cookbook author

"Looking to spice up your home cooking? In Spicebox Kitchen Dr. Linda Shiue brings a world of delicious flavors with accessible recipes full of discoveries from far and wide to your table. Linda's easy instruction, creative mind, and sound nutritional sensibilities gained over years as a physician and passionate diner transform your cooking and you into shining stars of deliciousness. Recipes from around the world make it easy for both novice and professional to cook with hunger and pride. Get ready to stain these pages as you create new favorites from your kitchen and delight your family and friends."—Suvir Saran, author of Indian Home Cooking, Masala Farm, Instamatic and owner of The House of Celeste in New Delhi, India

"Spicebox Kitchen captures the essence of how great taste and nutrition nourish both body and soul. The ultimate recipe for optimal health and big flavor."—Rebecca Katz, author of The Cancer Fighting Kitchen

"What if your personal physician could think like a chef and advise you about recipes you should eat- and cook-to optimize your health and the health of your family? What if your favorite chef was sufficiently trained as healthcare professional capable of sharing recipes- from multiple culinary traditions- that are unapologetically delicious while also being healthy, affordable and easy to make? Both would want to read and savor this extraordinary book by Linda Shiue, one of the most talented, dual trained, MD-Chefs in the world today!"—David Eisenberg, MD, director, culinary nutrition, Harvard T.H. Chan School of Public Health

"Wow! This book will change your health. My friend, physician and Chef Linda Shiue, MD has traveled the world researching these recipes and it shows. Incredible flavors you can't imagine are waiting for you inside, along with the sage advice of an experienced doctor on what to eat."—Drew Ramsey, MD, assistant clinical professor of psychiatry, Columbia University

"From aleppo to za'atar, coriander and cumin, fennel and fenugreek, I know firsthand how powerful spices can be. Spicebox Kitchen is a great resource for adding these spices—and many more—to your own kitchen. Elevate your everyday meals while taking care of yourself."—Lior Lev Sercarz, chef and owner of La Boîte and author of Mastering Spice

From the Publisher