Wednesday, September 28, 2011

Pea-nuty Asian Noodles with Coconut Milk

Mouthfuls of explosive flavor wait in the highly nutritious Asian pasta dish that brims with protein and colorful fresh vegetables. Another veggie-licious way to enjoy increasing your consumption of health-restoring vegetable. You’re doing great!

Serves 4

12 oz Buckwheat Udon Noodles, or Barillo Plus spaghetti (or however much you think you need!
1/2 green/red/yellow pepper, julienned
1 carrot, shredded
1/2 cabbage (Napa or red. Depends on your preference)
1/2 onion, julienned
1/2 c organic peanut butter (Meijer carries a nice one)
1/4 c soy sauce
2 tbs. sesame oil
2tbs. ground flax or Chia seed for FIBER
2 tbs. cider vinegar
2 tbs. Raw coconut oil
¼ cup coconut milk (Shake the cans contents vigorously before opening)
1 tsp. sea salt
½ tsp. pepper flakes
2 tbs. sesame seeds (toasted if you have time)
1 scallion, chopped
2 tbs. chopped peanuts

1. Set a large pot of water on to boil Add salt followed by the spaghetti; cook al dente according to package instructions.
2. Slice (julienne) all the vegetables. (Note: you can really put in any veg you like. It all works!)
3. Whisk together the peanut butter, soy, sesame oil, and vinegar. Taste it! You might want to add more of one ingredient depending on your personal preference.
4.  Heat the oil in a medium pan to medium heat. Add vegetables, then salt and hot pepper.
5. Drain the pasta, reserving one cup of the cooking liquid. Add the vegetables and sauce to the pasta. Combine all the ingredients and add some of the reserved water if the sauce is too thick.
7. Plate the dish and sprinkle with the chopped dry roasted peanuts and scallion.

Oatmeal with Apple Cider, Walnuts, Flax, and Berries

2 Portions
The best darned Oatmeal you’ll ever eat!!!
Our friends at the FDA say Oatmeal may reduce cholesterol in the human body. By using fresh apple cider and not water, the flavor of the oatmeal is ethereal, the blueberries are powerful antioxidants and the cranberries help prevent bladder infections.  Cranberries contain proanthocyanidins (PACs) that can prevent the adhesion of certain bacteria, including E. coli, associated with urinary tract infections to the urinary tract wall.  The anti-adhesion properties of cranberry may also inhibit the bacteria associated with gum disease and stomach ulcers.

Oatmeal is good for reducing cholesterol, but not the Quaker species.  Quaker is too processed just like white rice.  This dish with the berries and nuts supplies you with Omega 3 Essential fatty acids and powerful antioxidant protection.  They slow down the aging process, reduce cavities, ulcers and the granddaddy of them all...cancer.

Ingredients:Steel cut oats—follow the package instructions (No Uncle Ben’s Please!)
Fresh apple cider not sugary apple juice instead of water or milk
1/2 cup  cranberries
1/2 cup blueberries
1/2 cup walnut pieces
1 tsp. cinnamon
REAL maple syrup to sweeten
1 tsp. of wheat germ or ground flax seeds for fiber   
Pinch of sea salt
1 wood spoon
   In a sauté pan, place the fresh cranberries and frozen or fresh blueberries in the bottom of the pan.
• Next add about 2 tablespoons of maple syrup, cinnamon and simmer over LOW heat till you hear the first POP! of a cranberry.
• Add the oats and stir continuously with a wooden spoon until the oats  absorb the delicious apple flavor and are cooked.  Gravity happens and the porridge can scorch easily.
• Add a pinch of salt.
• When desired consistency is achieved, pull it off the fire and serve topped with walnut pieces.  Irresistible flavor and a bonanza of nutrition.

Friday, September 23, 2011

Harvesting Garden and Soul

With summer fading, the solstice passed, our warm earth begins to cool. Our days get shortened while shiny plump crows caw over painted harvests and compost-crusted gardeners and family farmers dance, sing, and reap in joyful celebration.The third sphere from the sun freely yields what grows on its bountiful surface. The ultimate recompense of human bumblebees seeding, growing and reaping food, herbs, and flowers from Earth’s gardens is to express; to create then harvest beauty and nourishment with inspiration drawn from the altruistic well of Nature’s soul.

The plant world lives not in isolation but in sacrosanct interdependence's with our shared earthly milieu. Just as skin, bone, and brain form the whole of human, carbon-based organisms, edible plants are upstanding, indispensable human compatriots; equal members connected by our commononenessThere’s no form of food consumption more quixotic, satisfying and soul-stirring than eating what’s recently harvested from a small garden plot or neighboring family farm. Not much fossil fuel gets burned when plucking and reaping zucchini or sweet cherry tomatoes few steps or blocks from the kitchen counter top. Green families feeding their clan from a sequestered vegetable plot squeeze pennies by doing so.

Diligent gardeners acquire gigantic freezers together with an eagerness to resuscitate the ancient mysteries of canning.Growing and raising food and supporting local farmers is an excellent way to obtain the freshest, most nutritious energy-packed produce, often at reasonable prices. Wisdom decrees learning to store, temperature control, and preserve perishable plant foods. The American family throws away $500 of food annually due to poor product management. Plant foods need a little help from their green friends.Like garlands of pearls, flower buds blossom, expressing joy by putting forth their delicate,aromatic petals.

When a flower is respectfully picked for aesthetic delight, the Earth has a sense of well-being, for the Earth cheerfully shares its prosperity. For example, when the corn is reaped in the autumn or when animals graze on the plant growth, fostering Earth has a sensation of well-being such as that felt by the cow when its calf suckles milk. A home filled with nature’s abundance has extraordinary energy; a delicious vibration of love and respect. Food is sacred;our supper tables are an altar of gratitude to the Great Spirit.

Thursday, September 8, 2011

Late Summer Watermelon and Feta Salad

Watermelon is not only delicious, but nutritious too. For example, Watermelon has lycopene, which can help reduce the risk of several cancers. The juicy orb also contains tons of potassium,vitamin A, vitamin c, protein, folate, selenium and zinc.

The combination of watermelon and feta cheese is a Greek favorite in summer. It's eaten as a snack or a light meal. This variation includes paper-thin slices of red onion, and a touch of balsamic vinegar to turn this fabulous taste combination into a late summer salad.
3/4 - 1 cup of cold watermelon, cubed
1/4 cup of feta cheese, crumbled or cubed
1/4 medium red onion, cut in paper-thin slices
1/4 teaspoon of balsamic vinegar or balsamic vinaigrette
·        Place the watermelon in a bowl, top with most of the onions, then the feta cheese. Place remaining onions on top. Sprinkle with balsamic vinegar, and serve.
·        Do not mix or it will break up and turn ugly.
·        This recipe can be made in individual servings or multiplied and served in a large salad bowl.