Raw Pineapple Cheesecake
compliments of Wild Thyme Kitchen
THIS RECIPE IS NOT ALLOWED WHILE ON THE CANDIDA DIET!
After you have finished Candida it is a recipe you could try.
(I converted the recipe just a little)
Makes 1 cheesecake
Crust: You can take out the dates and still make a crust.
1.5 cups raw almonds
5-6 pitted dates (not Candida friendly)
1/4 teaspoon vanilla extract
1/8 teaspoon sea salt
Combine above ingredients in a food processor using the S-blade. It helps to stream the vanilla in while the motor is running. When the mixture begins to ball-up on the sides it is ready. Transfer to a spring-form pan. Use a flat bottom bowl to press the crust evenly into the pan. Work the crust up the sides and use your fingers to pinch the top of the crust to make it pretty. Set aside.
Filling:
2 cups raw cashews, soaked 1 hour and drained
4 cups fresh pineapple, chopped
3/4 cup raw honey (I substituted maple syrup for the honey)
1/3 cup lemon juice, fresh squeezed
1 tablespoon vanilla extract
1 teaspoon natural yellow food coloring, optional
1/4 teaspoon sea salt
1 cup extra virgin coconut oil
Place above ingredients in a high-speed blender and process until smooth, about 3-5 minutes. Scrape the sides down with a spatula. Pour half of the mixture onto the crust and refrigerate for 1-2 hours or until the filling has set. The whole pie should be able to be removed from the spring-form pan and hold its shape. This is such a delicious and healthy spring dessert.
Wednesday, May 26, 2010
Sunday, May 23, 2010
Beyond Guacamole - 5 Ways to Use Avocados
The Crisper Whisperer: Beyond Guacamole - 5 Ways to Use Avocados
Posted by Carolyn Cope, May 18, 2010 at 8:55 AM
You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing the abundance of fruits and vegetables you might get from your CSA or the market. —The Mgmt.
All Crisper Whisperer recipes »
I've never been part of a CSA that delivers avocados. Nor, frankly, have I ever lived within about a thousand miles of one. So until last week, when SE'r jeniyo mentioned it, the idea of too many avocados had never really occurred to me. Too many avocados! It sounds sort of divine, really. The perfect excuse for a theme party. Margaritaville, anyone? And then maybe Spa Week, with avocado skin treatments, to detox.
Still, I've been waist-deep in quickly ripening vegetable matter enough times to know that too much of anything—even a very, very good thing—can get pretty miserable. And although misery loves guacamole (doesn't everyone?), sometimes you need more than a condiment. Sometimes you need a strategy.
So in the event that you're ever lucky enough to start hemorrhaging avocados, don't go into shock. Here's what to do.
1. Have a Party
OK, I'm sorry, I can't help it. You've got to be able to muster up at least one evening's worth of excitement for those buttery beauties, right? Get out there on the patio or balcony with a case of Dos Equis, a few friends, and a huge bowl of your favorite guacamole. Consider it a good deed for those of us less fortunate.
2. Freeze
Remember last week when I said you can freeze just about any fruit or vegetable? Avocados are no exception. It's a little counterintuitive to think about keeping them for months, since fresh avocados oxidize in like 20 seconds, but you'll be surprised how well they hold up in the freezer. Mash up the flesh with a fork, add a teaspoon or so of lemon or lime juice per avocado, and freeze in a heavy zip-top bag with the air squeezed out. Defrost in the fridge and use for guac, avocado toast (avocado smeared on hot, buttered toast with a sprinkling of salt, and, if you're feeling feisty, a touch of hot sauce) or any other mashed application.
3. Go Meatless
Granted, my understanding of avocado overload is purely theoretical, and, granted, I can think of plenty of meaty mains that would benefit from the addition of a generous dice of green goodness. But I think that one of the reasons avocados can seem a little cumbersome is that, served alongside a rich main dish, they quickly become too much of a good thing. It's hard to eat a garnish in quantity.
Instead of forcing them to compete with other substantial ingredients, why not borrow an idea from the raw foods movement and just go ahead and obsess about avocados for a while? Stuff them with corn and bean salsa, make them the star ingredient in a sandwich, or just sprinkle them with salt and lemon juice and grab a spoon.
4. Make Dessert
The internet abounds with dessert recipes featuring avocado, and for good reason. They're a fruit, after all. They're incredibly creamy, and their mild flavor takes well to gentle sweetening. People across Asia and South America have known about avocados' double life for ages, but Americans have been slow to catch on.
Try Deborah Madison's Avocado Frozen Yogurt, Chocolate Avocado Cake with Avocado Buttercream adapted by Cakespy from Joy the Baker, Ian Knauer's Avocado Crème Brûlée from the late, great Gourmet, or an Avocado Milkshake from The Traveler's Lunchbox.
5. Have a Baby
Seriously? Babies and little kids guzzle avocados like there's no tomorrow, and all those good fats do wonders for their developing brains. It's win-win. At least until you have to start paying for college.
What about you? What are your favorite guac-free ways to use avocados? Tell us all in the comments!
Read more: http://www.seriouseats.com/recipes/2010/05/crisper-whisperer-5-ways-to-use-what-to-do-with-extra-avocados-recipes.html?ref=se-bb2#ixzz0onZeu5sD
Posted by Carolyn Cope, May 18, 2010 at 8:55 AM
You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing the abundance of fruits and vegetables you might get from your CSA or the market. —The Mgmt.
All Crisper Whisperer recipes »
I've never been part of a CSA that delivers avocados. Nor, frankly, have I ever lived within about a thousand miles of one. So until last week, when SE'r jeniyo mentioned it, the idea of too many avocados had never really occurred to me. Too many avocados! It sounds sort of divine, really. The perfect excuse for a theme party. Margaritaville, anyone? And then maybe Spa Week, with avocado skin treatments, to detox.
Still, I've been waist-deep in quickly ripening vegetable matter enough times to know that too much of anything—even a very, very good thing—can get pretty miserable. And although misery loves guacamole (doesn't everyone?), sometimes you need more than a condiment. Sometimes you need a strategy.
So in the event that you're ever lucky enough to start hemorrhaging avocados, don't go into shock. Here's what to do.
1. Have a Party
OK, I'm sorry, I can't help it. You've got to be able to muster up at least one evening's worth of excitement for those buttery beauties, right? Get out there on the patio or balcony with a case of Dos Equis, a few friends, and a huge bowl of your favorite guacamole. Consider it a good deed for those of us less fortunate.
2. Freeze
Remember last week when I said you can freeze just about any fruit or vegetable? Avocados are no exception. It's a little counterintuitive to think about keeping them for months, since fresh avocados oxidize in like 20 seconds, but you'll be surprised how well they hold up in the freezer. Mash up the flesh with a fork, add a teaspoon or so of lemon or lime juice per avocado, and freeze in a heavy zip-top bag with the air squeezed out. Defrost in the fridge and use for guac, avocado toast (avocado smeared on hot, buttered toast with a sprinkling of salt, and, if you're feeling feisty, a touch of hot sauce) or any other mashed application.
3. Go Meatless
Granted, my understanding of avocado overload is purely theoretical, and, granted, I can think of plenty of meaty mains that would benefit from the addition of a generous dice of green goodness. But I think that one of the reasons avocados can seem a little cumbersome is that, served alongside a rich main dish, they quickly become too much of a good thing. It's hard to eat a garnish in quantity.
Instead of forcing them to compete with other substantial ingredients, why not borrow an idea from the raw foods movement and just go ahead and obsess about avocados for a while? Stuff them with corn and bean salsa, make them the star ingredient in a sandwich, or just sprinkle them with salt and lemon juice and grab a spoon.
4. Make Dessert
The internet abounds with dessert recipes featuring avocado, and for good reason. They're a fruit, after all. They're incredibly creamy, and their mild flavor takes well to gentle sweetening. People across Asia and South America have known about avocados' double life for ages, but Americans have been slow to catch on.
Try Deborah Madison's Avocado Frozen Yogurt, Chocolate Avocado Cake with Avocado Buttercream adapted by Cakespy from Joy the Baker, Ian Knauer's Avocado Crème Brûlée from the late, great Gourmet, or an Avocado Milkshake from The Traveler's Lunchbox.
5. Have a Baby
Seriously? Babies and little kids guzzle avocados like there's no tomorrow, and all those good fats do wonders for their developing brains. It's win-win. At least until you have to start paying for college.
What about you? What are your favorite guac-free ways to use avocados? Tell us all in the comments!
Read more: http://www.seriouseats.com/recipes/2010/05/crisper-whisperer-5-ways-to-use-what-to-do-with-extra-avocados-recipes.html?ref=se-bb2#ixzz0onZeu5sD
Brown Rice Crust
:
2 cups of cooked brown rice
1 egg
Preheat the oven to 450 degrees.
Mix the rice, and egg in a bowl.
Press the rice mixture into the bottom and along the sides of a pie plate, about 1/4 inch thick.
Bake until the edges and bottom just start turning golden brown, about 5-7 minutes. Don’t over-bake the crust because it will continue to brown when you pop it back into the oven with your filling.
This crust works great for quiche, savory pies, and even deep-dish pizzas.
2 cups of cooked brown rice
1 egg
Preheat the oven to 450 degrees.
Mix the rice, and egg in a bowl.
Press the rice mixture into the bottom and along the sides of a pie plate, about 1/4 inch thick.
Bake until the edges and bottom just start turning golden brown, about 5-7 minutes. Don’t over-bake the crust because it will continue to brown when you pop it back into the oven with your filling.
This crust works great for quiche, savory pies, and even deep-dish pizzas.
MEXICAN-STYLE CHICKEN SPAGHETTI
MEXICAN-STYLE CHICKEN SPAGHETTI
1 Whole chicken
1 8oz container of whipped cream cheese
1 bell pepper, chopped
1/2 cup of chopped celery
1 sm. pkg. gluten free spaghetti(I used brown rice pasta)
1 can Rotel tomatoes
1 onion, chopped
Boil and shred chicken. Cook spaghetti and drain. Saute onions, celery and peppers. Add rotel tomatoes and cream cheese and stir. Bring to a boil and then simmer while cheese cubes melt. Add spaghetti and chicken to sauce. Stir well and serve.
1 Whole chicken
1 8oz container of whipped cream cheese
1 bell pepper, chopped
1/2 cup of chopped celery
1 sm. pkg. gluten free spaghetti(I used brown rice pasta)
1 can Rotel tomatoes
1 onion, chopped
Boil and shred chicken. Cook spaghetti and drain. Saute onions, celery and peppers. Add rotel tomatoes and cream cheese and stir. Bring to a boil and then simmer while cheese cubes melt. Add spaghetti and chicken to sauce. Stir well and serve.
Tuesday, May 18, 2010
Seafood Omelet With Avocado
Seafood Omelet With Avocado
Ingredients:
1 1/2 teaspoons each of butter
3 beaten eggs
l/4 cup diced avocado
l/4 cup diced tomatoes
1/4 cup chopped green onion (2)
1 tablespoon lime juice
8 ounces cooked crab meat
3-4 ounces cooked shrimp
1- 1/2 tablespoons cream cheese
Chopped fresh parsley for garnish
Instructions:
Heat the egg pan over moderate heat.
While the pan heats, beat the eggs in a small mixing bowl with a wire whip until blended but not frothy
Combine avocado, tomatoes and squeeze of fresh lemon in a small bowl
When the pan is hot enough to sizzle a drop of water, add the butter and oil
When the butter stops foaming, whip the eggs a couple of times and pour into the pan
Let the pan sit until the eggs begin to cook around the edges
Lift edges of eggs with a rubber spatula and tip pan to allow liquid to run underneath
Repeat this process until the top is thickening and very little liquid egg remains
Spoon the shrimp and avocado mixture across the bottom of the omelet and add a little salt and pepper if desired
Fold the omelet in half and slide onto plate. If serving for two, divide the omelet into wedges before plating for more servings
Top with dollop of cream cheese and a sprinkle of parsley
Ingredients:
1 1/2 teaspoons each of butter
3 beaten eggs
l/4 cup diced avocado
l/4 cup diced tomatoes
1/4 cup chopped green onion (2)
1 tablespoon lime juice
8 ounces cooked crab meat
3-4 ounces cooked shrimp
1- 1/2 tablespoons cream cheese
Chopped fresh parsley for garnish
Instructions:
Heat the egg pan over moderate heat.
While the pan heats, beat the eggs in a small mixing bowl with a wire whip until blended but not frothy
Combine avocado, tomatoes and squeeze of fresh lemon in a small bowl
When the pan is hot enough to sizzle a drop of water, add the butter and oil
When the butter stops foaming, whip the eggs a couple of times and pour into the pan
Let the pan sit until the eggs begin to cook around the edges
Lift edges of eggs with a rubber spatula and tip pan to allow liquid to run underneath
Repeat this process until the top is thickening and very little liquid egg remains
Spoon the shrimp and avocado mixture across the bottom of the omelet and add a little salt and pepper if desired
Fold the omelet in half and slide onto plate. If serving for two, divide the omelet into wedges before plating for more servings
Top with dollop of cream cheese and a sprinkle of parsley
Black Bean Salsa
Black Bean Salsa
Ingredients
1 1/2 cup chopped vine-ripened tomato (1 medium)
1 15-ounce can black beans, rinsed and drained
1/2 cup sliced green onion (4)
1 1/2 cup chopped and seeded cucumber (1 medium)
1 tablespoon of fresh cilantro
1 tablespoon chopped garlic
1/8 Teaspoon Sea Salt
1/8 Teaspoon cayenne pepper
1/8 Teaspoon ground cumin
1/4 cup of fresh lime juice
1 tablespoon extra-virgin olive oil
Crispy gluten and yeast free tortilla chips
Directions
Combine the ingredients in a mixing bowl. Mix well. Cover and chill for 4 to 24 hours. Serve over chicken or fish. You can also enjoy it with fresh tortilla chips. I like gluten and yeast free Certified Organic Homestyle French Meadow Tortillas. I pan fry them in grape seed oil.
Ingredients
1 1/2 cup chopped vine-ripened tomato (1 medium)
1 15-ounce can black beans, rinsed and drained
1/2 cup sliced green onion (4)
1 1/2 cup chopped and seeded cucumber (1 medium)
1 tablespoon of fresh cilantro
1 tablespoon chopped garlic
1/8 Teaspoon Sea Salt
1/8 Teaspoon cayenne pepper
1/8 Teaspoon ground cumin
1/4 cup of fresh lime juice
1 tablespoon extra-virgin olive oil
Crispy gluten and yeast free tortilla chips
Directions
Combine the ingredients in a mixing bowl. Mix well. Cover and chill for 4 to 24 hours. Serve over chicken or fish. You can also enjoy it with fresh tortilla chips. I like gluten and yeast free Certified Organic Homestyle French Meadow Tortillas. I pan fry them in grape seed oil.
Chicken with Tomatillo-Avocado Salsa
Ingredients
4 ounces tomatillos (3 tomatillos)
3/4 cup peeled chopped avocado
1/3 cup sliced radish
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
(Sprinkle other spices that you prefer on the chicken)
Preparation
Discard husks and stems from the tomatillos, and finely chop. Combine tomatillos and the next 6 ingredients in a medium bowl.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with seasoning. Add chicken to pan; cook 3 minutes. Turn chicken over. Reduce heat, and cook 5 minutes or until done. Serve chicken with tomatillo mixture.
4 ounces tomatillos (3 tomatillos)
3/4 cup peeled chopped avocado
1/3 cup sliced radish
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
(Sprinkle other spices that you prefer on the chicken)
Preparation
Discard husks and stems from the tomatillos, and finely chop. Combine tomatillos and the next 6 ingredients in a medium bowl.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with seasoning. Add chicken to pan; cook 3 minutes. Turn chicken over. Reduce heat, and cook 5 minutes or until done. Serve chicken with tomatillo mixture.
Monday, May 17, 2010
Skillet Turkey With Roasted Vegetables
Ingredients
1 skin-on boneless turkey breast (1 1/2 to 1 3/4 pounds)
3 tablespoons extra-virgin olive oil
3/4 teaspoon dried marjoram
2 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 bunches spring onions or small regular onions trimmed and halved
4 stalks celery, cut into 3-inch pieces
2 bunches small carrots, trimmed
2 tablespoons chopped fresh parsley
Directions
Preheat the oven to 475 degrees F. Heat a large cast-iron skillet over high heat. Rub the turkey skin with 1 tablespoon olive oil; rub over and under the skin with the marjoram, garlic, salt and pepper.
Sear the turkey, skin-side down, without moving, until golden, 4 to 5 minutes. Flip the turkey, then add the onions, cut-side down, and cook until slightly browned, 4 to 5 more minutes. Scatter the celery and carrots over the onions, drizzle with 1 tablespoon olive oil and season with salt and pepper. Drizzle with the remaining 1 tablespoon oil and season with sea salt and pepper.
Transfer the skillet to the oven and roast until a thermometer inserted into the thickest part of the turkey registers 160 degrees F and the vegetables are tender, 20 to 25 minutes. Let the turkey rest 5 minutes before slicing. Sprinkle with the parsley.
1 skin-on boneless turkey breast (1 1/2 to 1 3/4 pounds)
3 tablespoons extra-virgin olive oil
3/4 teaspoon dried marjoram
2 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 bunches spring onions or small regular onions trimmed and halved
4 stalks celery, cut into 3-inch pieces
2 bunches small carrots, trimmed
2 tablespoons chopped fresh parsley
Directions
Preheat the oven to 475 degrees F. Heat a large cast-iron skillet over high heat. Rub the turkey skin with 1 tablespoon olive oil; rub over and under the skin with the marjoram, garlic, salt and pepper.
Sear the turkey, skin-side down, without moving, until golden, 4 to 5 minutes. Flip the turkey, then add the onions, cut-side down, and cook until slightly browned, 4 to 5 more minutes. Scatter the celery and carrots over the onions, drizzle with 1 tablespoon olive oil and season with salt and pepper. Drizzle with the remaining 1 tablespoon oil and season with sea salt and pepper.
Transfer the skillet to the oven and roast until a thermometer inserted into the thickest part of the turkey registers 160 degrees F and the vegetables are tender, 20 to 25 minutes. Let the turkey rest 5 minutes before slicing. Sprinkle with the parsley.
Guacamole
Guacamole
2 avocados
1 tomato
Half an onion
1 clove garlic, grated
Lemon/lime juice, fresh
Cilantro (coriander)
Sea salt
This is a quick and easy 10-minute recipe and is all-natural and healthy. Just chop and mash up all the ingredients in a bowl, then throw a couple of sprigs of cilantro on top for presentation.
2 avocados
1 tomato
Half an onion
1 clove garlic, grated
Lemon/lime juice, fresh
Cilantro (coriander)
Sea salt
This is a quick and easy 10-minute recipe and is all-natural and healthy. Just chop and mash up all the ingredients in a bowl, then throw a couple of sprigs of cilantro on top for presentation.
Shrimp and Broccoli Stirfry
Shrimp and Broccoli Stirfry
For 2 servings
1 lb. frozen raw shrimp, thawed
1 head fresh broccoli
1 chopped red pepper
2 Tbsp. olive oil
2 garlic cloves, minced
1/4 cup water
2 tsp. grated fresh ginger root
In heavy skillet, heat olive oil over medium heat. Add garlic and vegetables and stir fry for 2-3 minutes. Add water, ginger root and thawed shrimp. Bring to a boil, then reduce heat and simmer for an additional 4-5 minutes until vegetables are hot and shrimp is pink.
For 2 servings
1 lb. frozen raw shrimp, thawed
1 head fresh broccoli
1 chopped red pepper
2 Tbsp. olive oil
2 garlic cloves, minced
1/4 cup water
2 tsp. grated fresh ginger root
In heavy skillet, heat olive oil over medium heat. Add garlic and vegetables and stir fry for 2-3 minutes. Add water, ginger root and thawed shrimp. Bring to a boil, then reduce heat and simmer for an additional 4-5 minutes until vegetables are hot and shrimp is pink.
Stuffed Eggplant
Stuffed Eggplant
For 2 servings
2 large eggplant
1 lb Turkey ground meat
1 medium tomato
2 small onions, thinly chopped
2 cloves garlic, crushed
Fresh rosemary, fresh thyme
Extra virgin olive oil
In a frying pan or a wok, stir fry the onion and tomato with the garlic in a little olive oil. Add the minced beef and keep stirring well. Reduce the heat.
Meanwhile, cut open the eggplant in half lengthwise and empty with a spoon, making sure you keep about 1/2 inch flesh on the skin to make the "shells". Thinly slice the flesh you have just been taking out and add it to the stir fry. Add some salt and some fresh rosemary and thyme (or any herb you may fancy).
Once the meat and eggplant are thoroughly cooked, remove from the heat and stuff the mixture in the shells. Place them in an ovenproof dish and bake for 45 minutes at 350F.
For 2 servings
2 large eggplant
1 lb Turkey ground meat
1 medium tomato
2 small onions, thinly chopped
2 cloves garlic, crushed
Fresh rosemary, fresh thyme
Extra virgin olive oil
In a frying pan or a wok, stir fry the onion and tomato with the garlic in a little olive oil. Add the minced beef and keep stirring well. Reduce the heat.
Meanwhile, cut open the eggplant in half lengthwise and empty with a spoon, making sure you keep about 1/2 inch flesh on the skin to make the "shells". Thinly slice the flesh you have just been taking out and add it to the stir fry. Add some salt and some fresh rosemary and thyme (or any herb you may fancy).
Once the meat and eggplant are thoroughly cooked, remove from the heat and stuff the mixture in the shells. Place them in an ovenproof dish and bake for 45 minutes at 350F.
Red Snapper with Spinach
Red Snapper with Spinach
For 4 servings
4 fillets red snapper (can substitute any fish really)
1 clove garlic, minced
1/2 white onion diced
3-6 oz ( as desired) Fresh Spinach
2 tbsp. parsley, minced
lemon juice, freshly squeezed
olive oil
Preheat oven to 450 degrees. Season the fish with salt and rub with olive oil. Sprinkle the onions and garlic in an ovenproof dish. Add the fish, spinach and parsley and squeeze liberally with fresh lemon juice. Cook for six to eight minutes (depending on the thickness of the fish) or until just done. Remove to warmed plates.
For 4 servings
4 fillets red snapper (can substitute any fish really)
1 clove garlic, minced
1/2 white onion diced
3-6 oz ( as desired) Fresh Spinach
2 tbsp. parsley, minced
lemon juice, freshly squeezed
olive oil
Preheat oven to 450 degrees. Season the fish with salt and rub with olive oil. Sprinkle the onions and garlic in an ovenproof dish. Add the fish, spinach and parsley and squeeze liberally with fresh lemon juice. Cook for six to eight minutes (depending on the thickness of the fish) or until just done. Remove to warmed plates.
Vegetable Omelet
Vegetable Omelet
2-3 organic eggs
2 tbsp olive oil
2 tbsp chopped onion
2 tbsp chopped green pepper
Handful of fresh spinach
Heat a skillet with olive oil, add onions and greens pepper, add spinach a few minutes later, stir fry until veggies are tender. Stir in the slightly beaten eggs until eggs are done. Serve immediately with sea salt.
2-3 organic eggs
2 tbsp olive oil
2 tbsp chopped onion
2 tbsp chopped green pepper
Handful of fresh spinach
Heat a skillet with olive oil, add onions and greens pepper, add spinach a few minutes later, stir fry until veggies are tender. Stir in the slightly beaten eggs until eggs are done. Serve immediately with sea salt.
Wednesday, May 12, 2010
Container Gardening With Salad Greens
Great idea from Eating Well Magazine
Container Gardening With Salad Greens
By Ellen Ecker Ogden, March/April 2008
More Gardening Tips
Grow Your Dinner and Save Money with a Vegetable Garden
Tips for Growing a Kitchen Garden
Why You Should Grow Your Own Herbs
How To Start a Vegetable Garden
Fresh Mint: The one herb every kitchen needs
9 great greens to add to your salad bowl
Greens love cool weather, so take advantage of the spring and fall seasons to grow them. Here are some tips to get you started on growing greens in a container garden:
A nitrogen-rich soil feeds and supports leafy green plants. Till compost or aged bagged manure into your soil with a garden fork before sowing seeds—both are good sources of nitrogen.
If you are planting a window box like the ones shown here, purchase organic potting soil and fertilize young seedlings with seaweed-based organic fertilizer (found at garden centers).
Many greens will grow easily from seed; simply bury the seed 1/2 inch in the ground, tamp the soil and mark the area you planted with a stick or plant tag.
Seeds should germinate in a week, and will be ready for the salad bowl in 25 to 45 days.
For a jump-start on the season, purchase young plants at a garden nursery and transplant.
Since lettuce and salad greens are 80 percent water, be sure to keep the roots and the soil moist yet not oversaturated.
Dry soil adds stress to the plants, yet soil that is too wet will weaken the plants.
Many greens are “cut and come again,” so harvest the greens, leave the roots and keep watering and they will sprout another set of greens.
Harvest just above the soil line with scissors in order to keep the leaves clean and soil free. Shake off loose soil or grit.
Gardening & Seed Sources
Buy seeds at your local garden center, supermarket or hardware store. If you’re having trouble finding a specific variety check The Cook’s Garden, cooksgarden.com, or Johnny’s Selected Seeds, johnnyseeds.com. For gardening tools or containers like the one shown visit the Gardener’s Supply website, gardeners.com.
Container Gardening With Salad Greens
By Ellen Ecker Ogden, March/April 2008
More Gardening Tips
Grow Your Dinner and Save Money with a Vegetable Garden
Tips for Growing a Kitchen Garden
Why You Should Grow Your Own Herbs
How To Start a Vegetable Garden
Fresh Mint: The one herb every kitchen needs
9 great greens to add to your salad bowl
Greens love cool weather, so take advantage of the spring and fall seasons to grow them. Here are some tips to get you started on growing greens in a container garden:
A nitrogen-rich soil feeds and supports leafy green plants. Till compost or aged bagged manure into your soil with a garden fork before sowing seeds—both are good sources of nitrogen.
If you are planting a window box like the ones shown here, purchase organic potting soil and fertilize young seedlings with seaweed-based organic fertilizer (found at garden centers).
Many greens will grow easily from seed; simply bury the seed 1/2 inch in the ground, tamp the soil and mark the area you planted with a stick or plant tag.
Seeds should germinate in a week, and will be ready for the salad bowl in 25 to 45 days.
For a jump-start on the season, purchase young plants at a garden nursery and transplant.
Since lettuce and salad greens are 80 percent water, be sure to keep the roots and the soil moist yet not oversaturated.
Dry soil adds stress to the plants, yet soil that is too wet will weaken the plants.
Many greens are “cut and come again,” so harvest the greens, leave the roots and keep watering and they will sprout another set of greens.
Harvest just above the soil line with scissors in order to keep the leaves clean and soil free. Shake off loose soil or grit.
Gardening & Seed Sources
Buy seeds at your local garden center, supermarket or hardware store. If you’re having trouble finding a specific variety check The Cook’s Garden, cooksgarden.com, or Johnny’s Selected Seeds, johnnyseeds.com. For gardening tools or containers like the one shown visit the Gardener’s Supply website, gardeners.com.
Monday, May 10, 2010
Whole-grain Sweet-Potato Pancakes
Whole-grain Sweet-Potato Pancakes
Filled with whole-grain goodness and rich in vitamin A, these easy-to-make pancakes -- served with a sprinkling of cinnamon or drizzle of maple syrup -- can be served for breakfast, lunch or even dinner. Use fresh-cooked, mashed sweet potatoes. Leftover pancakes can be individually wrapped and placed in a zippered plastic bag in the freezer. Simply heat in the microwave for a quick, healthy meal or snack.
Makes 12 pancakes (12 servings, 1 pancake per serving)
Ingredients
3/4 cup whole-wheat flour
2 tablespoons Simply Sweet or Stevia (optional)
3 1/2 teaspoons baking powder
3/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1 1/4 cups mashed sweet potatoes
1 1/2 cups unsweetened soy or nut milk
2 large eggs
3 tablespoons cold pressed oil
Directions:
1. Whisk dry ingredients together in a large bowl.
2. In a separate bowl, mix remainder of ingredients. Add to dry ingredients and stir just until all ingredients are moistened.
3. Preheat griddle or skillet and coat with a small amount of oil or cooking spray.
4. Drop batter by heaping 1/3 cup portions onto hot surface and cook until bubbles form. Turn pancakes over and cook until dark golden brown and cooked throughout.
5. Serve immediately.
Filled with whole-grain goodness and rich in vitamin A, these easy-to-make pancakes -- served with a sprinkling of cinnamon or drizzle of maple syrup -- can be served for breakfast, lunch or even dinner. Use fresh-cooked, mashed sweet potatoes. Leftover pancakes can be individually wrapped and placed in a zippered plastic bag in the freezer. Simply heat in the microwave for a quick, healthy meal or snack.
Makes 12 pancakes (12 servings, 1 pancake per serving)
Ingredients
3/4 cup whole-wheat flour
2 tablespoons Simply Sweet or Stevia (optional)
3 1/2 teaspoons baking powder
3/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1 1/4 cups mashed sweet potatoes
1 1/2 cups unsweetened soy or nut milk
2 large eggs
3 tablespoons cold pressed oil
Directions:
1. Whisk dry ingredients together in a large bowl.
2. In a separate bowl, mix remainder of ingredients. Add to dry ingredients and stir just until all ingredients are moistened.
3. Preheat griddle or skillet and coat with a small amount of oil or cooking spray.
4. Drop batter by heaping 1/3 cup portions onto hot surface and cook until bubbles form. Turn pancakes over and cook until dark golden brown and cooked throughout.
5. Serve immediately.
Thursday, May 6, 2010
Healthy Eating Tips
There is no fitness goal which you can achieve without first cleaning up your diet. Changing your diet is one of the biggest challenges when faced with improving ones health. Most people are used to eating highly processed foods on everyday and stopping that can be difficult. It isn't impossible and once you make it a habit to eat healthier, it becomes a part of your life.
Basically eating clean is the practice of eating whole, natural foods such as fruits, vegetables, lean proteins, and complex carbohydrates. It also means staying away from the junk that typically makes up the Standard American Diet (S.A.D) These types of food include man-made sugar, bad fats (hydrogenated, trans-fat), preservatives, white bread, and any other ingredients that are unnecessary. An easy way to remember if a food is clean is: "if man made it, don't eat it."
A person that eats clean generally practices the following:
Eliminates refined sugar
Cooks healthy meals
Packs healthy meals
Makes healthy choices when dining out
Drinks a lot of water
Eats 5-6 small meals per day
Eliminates alcoholic beverages (or significantly limits it)
Always eats breakfast
Basically eating clean is the practice of eating whole, natural foods such as fruits, vegetables, lean proteins, and complex carbohydrates. It also means staying away from the junk that typically makes up the Standard American Diet (S.A.D) These types of food include man-made sugar, bad fats (hydrogenated, trans-fat), preservatives, white bread, and any other ingredients that are unnecessary. An easy way to remember if a food is clean is: "if man made it, don't eat it."
A person that eats clean generally practices the following:
Eliminates refined sugar
Cooks healthy meals
Packs healthy meals
Makes healthy choices when dining out
Drinks a lot of water
Eats 5-6 small meals per day
Eliminates alcoholic beverages (or significantly limits it)
Always eats breakfast
Wednesday, May 5, 2010
Homemade Sausage
Homemade Sausage
Prep Time: 5 min
Cook Time: 60 min
Rating: Unrated
Ease of Preparation: Easy
Servings: 9
Ingredients (use organic ingredients where available):
1 pound turkey ground meat
1 package Simply Organic Spicy Taco Mix ( Pure Foods/Local Health Food Store)
1 teaspoon sea salt
1 packet truvia
Directions:
In a large mixing bowl, combine ground turkey meat, Simply Organic Spicy Taco Mix, salt and one packet of truvia. Knead ingredients well, ensuring seasoning is equally dispersed. Divide meat in two sections and roll into logs. Wrap in plastic and refrigerate overnight.
Preheat oven to 300 degrees. Bake for 50 to 60 minutes or until center reaches degrees. Store in refrigerator no longer than 5 days. Slice when ready to serve.
Prep Time: 5 min
Cook Time: 60 min
Rating: Unrated
Ease of Preparation: Easy
Servings: 9
Ingredients (use organic ingredients where available):
1 pound turkey ground meat
1 package Simply Organic Spicy Taco Mix ( Pure Foods/Local Health Food Store)
1 teaspoon sea salt
1 packet truvia
Directions:
In a large mixing bowl, combine ground turkey meat, Simply Organic Spicy Taco Mix, salt and one packet of truvia. Knead ingredients well, ensuring seasoning is equally dispersed. Divide meat in two sections and roll into logs. Wrap in plastic and refrigerate overnight.
Preheat oven to 300 degrees. Bake for 50 to 60 minutes or until center reaches degrees. Store in refrigerator no longer than 5 days. Slice when ready to serve.
Monday, May 3, 2010
A new cracker that's gluten and wheat free.
Mary's Gone Crackers
I just tried these. I really liked them! I ate them with cream cheese. They would be really great with chicken or tuna salad. I found them locally at Albertson's. I included the link at the bottom.
Original Seed Cracker
A crisp delicious cracker with a rich nutty flavor. Wheat-free, Gluten-free and organic. Made of organic whole grain brown rice, organic quinoa (keen-wa: a high protein seed/grain), organic flax seeds and organic brown sesame seeds, with no added fat. Surprisingly satisfying on their own or with your favorite toppings. Always hold their crunch; unlike any other cracker you've ever had--they will soon become a staple in your cupboards.
http://www.marysgonecrackers.com/ns/products.php
I just tried these. I really liked them! I ate them with cream cheese. They would be really great with chicken or tuna salad. I found them locally at Albertson's. I included the link at the bottom.
Original Seed Cracker
A crisp delicious cracker with a rich nutty flavor. Wheat-free, Gluten-free and organic. Made of organic whole grain brown rice, organic quinoa (keen-wa: a high protein seed/grain), organic flax seeds and organic brown sesame seeds, with no added fat. Surprisingly satisfying on their own or with your favorite toppings. Always hold their crunch; unlike any other cracker you've ever had--they will soon become a staple in your cupboards.
http://www.marysgonecrackers.com/ns/products.php
Butter Sesame Crackers
Butter Sesame Crackers
Makes 24 crackers
Ingredients:
3 ounces almond flour
2 teaspoons granular Truvia or Stevia
1 egg white
pinch of Sea salt
tiny pinch of teaspoon onion and garlic powders
3 teaspoons sesame seeds
2 tablespoons salted butter, at room temperature
Directions:
Combine all ingredients, making sure that the butter is mixed in well. Refrigerate for 20 minutes, and once the dough has chilled, drop it onto a wax paper lined baking sheet using a teaspoon (each teaspoon-full should yield about 4 “drops” or crackers).
Once all dough is on the sheet, roll each one into balls. Cover the balls with plastic wrap, and press down on each ball (over the wrap) with a hard surface (bottom of a glass works well). You’ll want to press all the way down, as far as it will go, as you want these crackers to be completely flattened.
Once all balls have been flattened, remove the plastic wrap, and pierce each cracker with a fork. Bake at 325 F for 20 minutes (until browned). Cool at room temperature, and store in an airtight container to prevent from getting soggy.
Makes 24 crackers
Ingredients:
3 ounces almond flour
2 teaspoons granular Truvia or Stevia
1 egg white
pinch of Sea salt
tiny pinch of teaspoon onion and garlic powders
3 teaspoons sesame seeds
2 tablespoons salted butter, at room temperature
Directions:
Combine all ingredients, making sure that the butter is mixed in well. Refrigerate for 20 minutes, and once the dough has chilled, drop it onto a wax paper lined baking sheet using a teaspoon (each teaspoon-full should yield about 4 “drops” or crackers).
Once all dough is on the sheet, roll each one into balls. Cover the balls with plastic wrap, and press down on each ball (over the wrap) with a hard surface (bottom of a glass works well). You’ll want to press all the way down, as far as it will go, as you want these crackers to be completely flattened.
Once all balls have been flattened, remove the plastic wrap, and pierce each cracker with a fork. Bake at 325 F for 20 minutes (until browned). Cool at room temperature, and store in an airtight container to prevent from getting soggy.
Saturday, May 1, 2010
Are you a junk food junkie?
Are you a junk food junkie?
Cleo Tools Print Send to friend Comments Archive 18 Feb, 2010
It’s time to retrain your sugar-addled brain to accept healthy stuff. Ladies, welcome to food rehab.
Have Your Say
"We want to know what you think! To tell us your opinion on this article, just add a comment below. "
Comment Brace yourself for a fairly intense scientific finding: The independent, not-for-profit Scripps Research Institute in the US has found that the brain responds to junk food the same way it does heroin.
So, apparently, your arvo Kit Kat is in the same category as a class-A drug. Furrowing your brow in disbelief? So did we. So we called in the big guns for an immediate explanation.
The sugar hit
Junk food is cheap, readily available and advertised everywhere. Heroin is quite the opposite. So how can these two very different things have the same negative, addictive effect on your brain? According to David Kessler, former head of the Federal Drug Administration (FDA) in the US, scientists at food corporations have combined sugar, salt and fat in ways that are “hyper-palatable”.
They’ve invented “Frankenstein” foods that take massive willpower to resist – he cites Heinz Tomato Sauce and Starbucks white chocolate mocha Frappuccinos as examples. Kessler says that this kind of chemically composed food works on the brain’s pleasure centre the same way drugs do. “The real problem is we’ve created a world where food is always available and it’s designed to make you want to eat more of it,” he says. “For many people, modern food is simply impossible to resist.”
A real addiction?
Dr Russell Keast, an obesity expert from Deakin University in Victoria, agrees that processed foods are engineered to be extremely tasty, and adds that our addiction to them can be explained by evolution. “Salt, sugar and fat are essential nutrients that were scarce for millions of years, so humans developed complex appetites for them. However, today, these compounds are everywhere. And our bodies haven’t evolved fast enough to deal with the change.”
So, here we are, with huge caveman cravings for salt, sugar and fat in a society that’s brimming with them. Scripps Research Institute also discovered that junk food addicts develop a tolerance, and require much more food to feel satisfied. “They lose control,” says Paul Kenny, who headed the study. “This is the hallmark of addiction.”
Getting clean
Melanie, a 27-year-old teacher, jokes that she’s a reformed junk food addict. “I used to eat takeaway every day,” she says. “Macca’s, fish and chips, KFC, pizza, everything. I’d wash it all down with soft drink and still feel hungry. Sometimes, I’d wake up in the middle of the night wanting corn chips and chocolate, and I’d drive to the servo at 3am to buy them. I weighed more than 90 kilos when I was living like that.”
So how did Melanie kick the habit? “It was hard,” she admits. “I really was addicted, just craving junk all the time. The main things I did to get back on track were walking everywhere, going to the gym, and not keeping processed food in the house.”
Food psychologist Denise Greenaway from rainbowfood.com.au says Melanie deserves praise for sticking it out and getting her body back into a healthy weight range.
Greenaway has worked with hundreds of obese women, so she’s in a unique position to give advice on breaking the junk food pattern. If you’ve fallen into the sugar/salt/fat trap, follow her steps below to find your wellbeing again:
Get your tastebuds back
“If your tastebuds have been contaminated by salt and sugar since childhood, they’ll have lost sensitivity. I give my clients a 28-day natural eating program so they can get their sense of taste back. When they’ve finished the plan, they often remark, ‘I had no idea fruits and vegies had natural sweetness’,” says Greenaway.
Keep your blood sugar up
“Eat balanced meals every three hours [dietitians define a balanced meal as 50 per cent vegies or fruit, 25 per cent protein, and 25 per cent complex carbs], and snack on whole foods that’ll sustain you, like nuts or fruit,” recommends Greenaway. “This will keep the bingeing at bay.”
Stay positive
“Recognise that eating unprocessed food makes you feel great – and use that as ammunition when your inner sugar monster appears. Think, ‘I’m going to have a banana instead of chocolate because it’s good for me, it’ll keep me fuller for longer, and it won’t cause a sugar crash’, instead of ‘No Mars Bar for you!’.”
Listen to your body
“If you’re craving sugar, your body wants carbs. So supply it in the form of wholewheat toast or cereal. If hot chips are all you can think about, feed yourself some good fat, like avocado on toast with a drizzle of olive oil. Salt cravings can be satiated with a bowl of steamed vegies and a pinch of rock salt.”
Make it appetising
“Try to present your meals beautifully, like you’re in a classy health resort, or at an expensive restaurant,” says Greenaway. “You want to feast your eyes, as well as your [reacquired] tastebuds, so put together brightly colourful fruit platters and salads. It’s all about quality over quantity.”
http://www.cleo.com.au/Are-you-a-junk-food-junkie.htm
Cleo Tools Print Send to friend Comments Archive 18 Feb, 2010
It’s time to retrain your sugar-addled brain to accept healthy stuff. Ladies, welcome to food rehab.
Have Your Say
"We want to know what you think! To tell us your opinion on this article, just add a comment below. "
Comment Brace yourself for a fairly intense scientific finding: The independent, not-for-profit Scripps Research Institute in the US has found that the brain responds to junk food the same way it does heroin.
So, apparently, your arvo Kit Kat is in the same category as a class-A drug. Furrowing your brow in disbelief? So did we. So we called in the big guns for an immediate explanation.
The sugar hit
Junk food is cheap, readily available and advertised everywhere. Heroin is quite the opposite. So how can these two very different things have the same negative, addictive effect on your brain? According to David Kessler, former head of the Federal Drug Administration (FDA) in the US, scientists at food corporations have combined sugar, salt and fat in ways that are “hyper-palatable”.
They’ve invented “Frankenstein” foods that take massive willpower to resist – he cites Heinz Tomato Sauce and Starbucks white chocolate mocha Frappuccinos as examples. Kessler says that this kind of chemically composed food works on the brain’s pleasure centre the same way drugs do. “The real problem is we’ve created a world where food is always available and it’s designed to make you want to eat more of it,” he says. “For many people, modern food is simply impossible to resist.”
A real addiction?
Dr Russell Keast, an obesity expert from Deakin University in Victoria, agrees that processed foods are engineered to be extremely tasty, and adds that our addiction to them can be explained by evolution. “Salt, sugar and fat are essential nutrients that were scarce for millions of years, so humans developed complex appetites for them. However, today, these compounds are everywhere. And our bodies haven’t evolved fast enough to deal with the change.”
So, here we are, with huge caveman cravings for salt, sugar and fat in a society that’s brimming with them. Scripps Research Institute also discovered that junk food addicts develop a tolerance, and require much more food to feel satisfied. “They lose control,” says Paul Kenny, who headed the study. “This is the hallmark of addiction.”
Getting clean
Melanie, a 27-year-old teacher, jokes that she’s a reformed junk food addict. “I used to eat takeaway every day,” she says. “Macca’s, fish and chips, KFC, pizza, everything. I’d wash it all down with soft drink and still feel hungry. Sometimes, I’d wake up in the middle of the night wanting corn chips and chocolate, and I’d drive to the servo at 3am to buy them. I weighed more than 90 kilos when I was living like that.”
So how did Melanie kick the habit? “It was hard,” she admits. “I really was addicted, just craving junk all the time. The main things I did to get back on track were walking everywhere, going to the gym, and not keeping processed food in the house.”
Food psychologist Denise Greenaway from rainbowfood.com.au says Melanie deserves praise for sticking it out and getting her body back into a healthy weight range.
Greenaway has worked with hundreds of obese women, so she’s in a unique position to give advice on breaking the junk food pattern. If you’ve fallen into the sugar/salt/fat trap, follow her steps below to find your wellbeing again:
Get your tastebuds back
“If your tastebuds have been contaminated by salt and sugar since childhood, they’ll have lost sensitivity. I give my clients a 28-day natural eating program so they can get their sense of taste back. When they’ve finished the plan, they often remark, ‘I had no idea fruits and vegies had natural sweetness’,” says Greenaway.
Keep your blood sugar up
“Eat balanced meals every three hours [dietitians define a balanced meal as 50 per cent vegies or fruit, 25 per cent protein, and 25 per cent complex carbs], and snack on whole foods that’ll sustain you, like nuts or fruit,” recommends Greenaway. “This will keep the bingeing at bay.”
Stay positive
“Recognise that eating unprocessed food makes you feel great – and use that as ammunition when your inner sugar monster appears. Think, ‘I’m going to have a banana instead of chocolate because it’s good for me, it’ll keep me fuller for longer, and it won’t cause a sugar crash’, instead of ‘No Mars Bar for you!’.”
Listen to your body
“If you’re craving sugar, your body wants carbs. So supply it in the form of wholewheat toast or cereal. If hot chips are all you can think about, feed yourself some good fat, like avocado on toast with a drizzle of olive oil. Salt cravings can be satiated with a bowl of steamed vegies and a pinch of rock salt.”
Make it appetising
“Try to present your meals beautifully, like you’re in a classy health resort, or at an expensive restaurant,” says Greenaway. “You want to feast your eyes, as well as your [reacquired] tastebuds, so put together brightly colourful fruit platters and salads. It’s all about quality over quantity.”
http://www.cleo.com.au/Are-you-a-junk-food-junkie.htm
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