Leftovers- Turkey Noodle Soup Ya'll- It's what for lunch

I apologize for the funny turkey picture, my camera is on the fritz and I haven't decided on a replacement yet.

We are all so thankful for the bounty of leftovers that Thanksgiving brings, but then you look in the fridge and say "what am I going to do with all that turkey?". Well try this turkey noodle soup that I found on my Whole Foods app. It's a great way to use the leftover turkey as well as any leftover carrots, celery and greens. And if your lucky like me you can use some homemade turkey broth too. Enjoy!

-Turkey Noodle Soup- Serves 4

1 T. olive oil
2 cloves garlic, chopped
1 yellow onion, chopped
2 t. chopped fresh thyme
3 1/2 - 4 c. low sodium chicken broth (I used 4 c. turkey broth and 2 c. water)
2 c. baby spinach (I used 2 c. chopped kale)
2 c. chopped turkey
6 oz. wide egg noodles
1 15oz can cannellini beans, drained (I used 1 1/2 c. fresh cooked great northern beans)
1 14oz can sliced carrots, drained (I used 3 medium fresh carrots, chopped)
1/2 celery, chopped (not on recipe, but wanted to add some)

1.Heat oil in a large pot over medium heat. Add garlic and onions and cook for 3 minutes. Add carrots and celery and cook another 5-7 minutes, until slightly softened.
2. Add thyme and stir to blend. Add broth, spinach, turkey, noodles, beans, and salt and pepper and stir well.
3. Bring to a boil, reduce heat cover and simmer about 15 minutes, or until noodles are tender.
4. Ladle into bowls and serve hot.

Leftovers- Sausage Stuffing

This is a picture of my sweet husband Bill holding a huge beautiful bunch of kale at this years Farmer's Market. He'll kill me for putting this picture on the blog but I did so because this post is about one of his favorite dishes "sausage" and kale, I usually make this dish for breakfast on the weekends. When I first posted that recipe he told me that I should make mention of it at least once a month because he thinks that if you try this dish you'll become a kale loving convert like him. So this morning while making a winter fruit salad for breakfast I had planned on making the "sausage" and kale dish as well, I looked in the fridge and realized my mother-in-law Pauline had left us some of her sausage stuffing from our Thanksgiving meal we shared on Friday. I tossed that in with the regular recipe I use for the "sausage" and kale and it was wonderful! It was extra savory and made this staple dish something a little more special. Toss some of your leftover stuffing in with some hearty winter greens (kale, collards, watercress, spinach and arugula) and you have a fun new side dish for any time of day.

Kale and Sausage Recipe (posted March 5, 2010)
Leftover Stuffing
olive oil
salt and pepper
lemon

1. Start with the sausage and kale recipe, follow the directions. Just before you start to add the kale add your leftover stuffing to the pan.
2. Follow the directions form the sausage and kale recipe until the end. Don't forget to add a squeeze of lemon juice and a drizzle of olive oil.

Gravy (Psst... It's vegan and it's delicious)

When I was a kid and didn't feel good I would request mashed potatoes and gravy, they were the ultimate comfort food for me. Even now that I'm a 'grown-up' I still want this when I need a bowl of comfort. This weekend was one of those times. I ran across this recipe for mushroom gravy a while ago and I make it all the time, it's super savory and a great alternative if you don't eat meat but want a full flavored gravy. I hope you love it as much as me and maybe it will help with your Thanksgiving meal. I found this on Eating Well.com.

-Portobello Gravy- 2 c. chunky gravy or 1 c. smooth gravy, serves 8

1 T. olive oil
1 medium onion, finely chopped
2 garlic cloves (I use more), minced
1 1/2 c. chopped cleaned portobello mushrooms (I use baby bellos or baby shitakes)
2 1/4 c. vegetable broth (I use homemade broth)
3 T. tamari or reduced sodium soy sauce (I use liquid amino's)
1/4 t. dried thyme leaves
1/8 t. crumbled dried sage (I use fresh sometimes)
1 T. cornstarch
2 T. water
freshly ground pepper

1. Heat oil over medium heat. Add onion and garlic, cook, stirring often, until softened about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
2. Add broth, tamari or soy sauce, thyme and sage, simmer 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often until slightly thickened, about 10 minutes more. Season with pepper.
- If you prefer a smooth gravy, pass it through a fine sieve, discard the solids (I use a hand held blender and blend the gravy until smooth and discard nothing). Serve hot. ENJOY!

What's for Lunch? Lentil Stew

When it comes to making lunch I start by taking inventory of my kitchen. I always have lentils in my pantry as well as most the vegetables that are in this soup, carrots, celery, onions, garlic and potatoes. I also try to find a recipe that can be made in a big batch and can be portioned out for the entire week, this Lentil Stew is perfect! One thing I love about the fall and winter is being able to make big pots of soup, remember to make extra and freeze it for later. This recipe comes from one of my favorite cookbooks 'The Kind Diet' by Alicia Silverstone.

-Lentil Stew- Makes 6 servings

1/2 t. garlic powder

1/2 t. paprika

1/2 t. sea salt

1/4 t. ground cumin

1/4 t. dried oregano

1/2 t. dried basil

2 T. olive oil

2 garlic cloves, minced

2 lrg onions, diced

2 celery stalks, diced

1 carrot, diced

1 potato, cut into chunks

1/4 c. shoyu (soy sauce, I used liquid amino's)

5 c. vegetable broth (I used my own homemade broth)

3 tomatoes, cored and cut into chunks

1 1/2 c. brown lentils

1. Combine the garlic powder, paprika, salt, cumin, oregano, and basil in a small bowl. Heat the oil in a large soup pot (you'll be adding a lot of liquid later, so make sure it's a big pot) over medium heat, and add garlic, onion, celery, carrot, and potato. Stir in half the spice mixture and the shoyu. Cook, stirring frequently for 7-10 minutes or until the onions are tender.

2. Add 5 cups of water (I only added 2 c), the broth, tomatoes and lentils. (I soaked my lentils overnight, drain and then add to soup) Bring to a boil over high heat, then reduce the heat and simmer with the lid askew for 30 minutes. Add the remaining spice mixture, and cook for 20 minutes longer or until the lentils are soft. Serve warm or portion out into containers for lunch. ENJOY!

Gingerbread Waffles...Yum-O

I have this box labeled 'Random and Important' and in this box contains recipes I love, don't want to loose and that remind me of the past. I know most of these recipes by the paper, recipe card, or old envelope they are written on, so is the case with this recipe for gingerbread waffles. It's a small blue piece of lined paper, no instructions and just the ingredients. Funny.

This make me shake my head, and laugh out loud recipe has been in my recipe box for a long time. I have this reaction to this recipe because they remind me our old apartment that we lived in before we bought our house. And about the over the top way we like to eat these waffles (I'll explain later). They are warm, smell like home, and taste like fall. Topped with banana's, nuts and a drizzle of warm agave or real maple syrup they are a fun way to mix up what's for brunch on Sunday.

-Gingerbread Waffles- Makes 12 waffles (can be cut in half, that's what I do)

3c. flour (I used 3/4c. whole wheat pastry flour, 3/4c. buttermilk waffle mix, 1/2c. wheat germ,1c. cornmeal. I had to get creative okay?!)
4 t. baking soda
2 t. cinnamon
2 t. ground ginger
1/2 t. nutmeg
1/2 t. salt
4 lrg. eggs
1 c. pumpkin puree (I use fresh pumpkin I roasted myself, I had some left over from a pumpkin pie I made the day before. This was a great way to use up the leftovers)
1 1/4 c. milk (I used coconut milk, NOT CANNED)
1/2 c. molasses
butter, or oil of choice (I use earth balance butter, but it just came to me to try coconut oil next time. Great idea!)

1. Mix the dry ingredients in a bowl. (I like to sift my dry ingredients)
2. Mix the wet ingredients in another bowl.
3. Slowly add the dry to the wet a little at a time whisking all the ingredients together as you go. 4. Heat your waffle iron and add a LITTLE butter or oil to the iron. Using a 1/3c. measuring cup ladle the mixture onto the iron, close and let cook until done. Continue with the rest of the batter until gone. Place the cooked waffles in a 200 degree oven to keep warm until you are ready to eat.

-Regular Toppings-
Banana's, Nuts (walnuts, almonds, pecans), warm Agave or real Maple Syrup

-Naughty Toppings-
Parmigiana Regiano Cheese (Parmesan cheese), Crispy Prosciutto (crisp up in the oven at 400 degrees for 10-15 min turning once while cooking), Banana's, Nuts, and Agave or Real Maple Syrup. ALL of these go on one waffle, that's what makes it naughty. I know what your thinking, that all these ingredients together is crazy! But I'll tell you what it's a flavor extravaganza for your taste buds. Just try it. ENJOY!

P.S. I think this is a Rachael Ray recipe, hence the Yum-o in the heading.

Health Benefits of Beans/Legumes

Legumes offer a huge bang for your bite. Their benefits make them a highly sought after non animal source of protein as well as an excellent source of complex carbohydrates and fiber.

- A few benefits -
1. They are a rich source of cholesterol-lowering fiber. The high fiber content helps prevent blood sugar levels from rising to rapidly after a meal, making them an especially good choice for individuals with diabetes, insulin resistance, or hypoglycemia.
2. They have a significant amount of antioxidants, folic acid, vitamin B6, and magnesium.
3. Red kidney beans are rated the highest, just ahead of blueberries.
4. Beans are also protective against cancer. Researchers found that beans significantly reduced frequency of breast cancer in the woman who had a higher intake of common beans or lentils. Eating beans or lentils two or more times per week was associated with a 24 percent reduced risk of breast cancer according to a study by the Nurses' Health Study II.

- How to eat-
1. Make a three bean salad
2. Make into a dip for veggies
3. Make bean and rice burritos like me!
4. Add to soups and salads

Pinto Beans- Cosmo Hippie Chef Alert!

I wanted to make something yummy and fun on Saturday for the U of U vs. TCU game, it was a beautiful fall day and I had the time to put in the extra effort it takes to make homemade beans. I have been trying hard to make homemade beans a habit in my kitchen. It takes a little extra planning but the bonus is bulk beans are cheaper than the canned ones, and when you make your own there is always extra so you can freeze them for later use, AWESOME.
Well, my efforts were a huge success my husband and his buddy Charlie loved them, we made bean and wild rice burritos for the game. A few toppings like guacamole, greens, tomato's, onions, sour cream and salsa and you have the best Mexican in town! And now we have extras for another dinner this week. I hope you'll try them.

-Refried Pinto Beans with Chiles- Serves 6 (This recipe comes from of my favorite cookbooks 'Clean Food' by Terry Walters)

3 garlic cloves
1 onion, diced
2 T. grapeseed oil
4 c. cooked pinto beans
2- 4oz cans chopped green chiles (I only used one)
1 t. chili powder
1 t. cumin
1/2 t. sea salt
2 T. lime juice

1. In a saute pan or Dutch oven over medium heat, saute garlic and onion in oil until soft (about 3 min). Add beans and remaining ingredients and saute another 3-4 min. With the back of the spoon smash the beans to your desired consistency. Remove from heat and serve.
* okay little side note: I made my pinto beans fresh before I made this recipe so I reserved 1c. of the bean cooking liquid. I added this and 1/2c. water to the beans along with 2 T. olive oil and use my hand held blender and blended until smooth. I like my beans more on the creamy side.

- Legumes, Beans - Basic Cooking Instructions
1 c. dried beans of choice (yields 2 1/4c. cooked beans)
water
Thumb-size piece kombu (Sea vegetable that is used to infuse foods with highly alkalizing minerals, iodine and iron. Also known for it's ability to tenderize legumes and reduce their gaseous properties.)
Pinch of salt

1. Sort through dry legumes and remove any dirt chunks and pebbles.
2. Place legumes in pot with 3 c. water and soak overnight.
3. Drain, rinse, and return to pot with 3 c. fresh water.
4. Cover pot, bring to boil, skim off foam and reduce heat and simmer. Add kombu and salt.
5. Cover and cook until beans are tender (anywhere from 50 min- just over an hour). Test by removing a bean and squeeze between fingers.
6. Drain remaining liquid and store cooked legumes in a airtight container in the refrigerator or freezer.

Holy Crap! (sorry mom about the word crap) I'm Done!

I just finished and emailed off the biggest project of my life to date, my Final Presentaion for Holistic Nutrition School. WOW. Some time to rest, and then I'll be back to my blog.

B

I'm Still Here!

I can't believe how long since my last post. I apologize to those of you who follow my blog and look to my blog for ideas. It is my intention that my blog be helpful and useful in the area of food and nutrition. Don't give up on my blog. I am knee deep in my final presentation for Holistic Nutrition School and have had a incredibly busy stressful summer (you may have read my SUPER FOODS, FOOD IS SUPER post in July). I'M STILL HERE!

My deadline is next week for my final and then I can get back to filling my blog with some new recipes and nutrition tid bits I've learn along the way in school. Thanks for all your support and I hope you all are doing well and eating super!

See you soon, B

Broccoli in the Tabbouleh? Crazy!

This week at the Farmer's Market one of my favorite farmers, Tom (pictured below in the Farmer's Market pics) said that this might be the last week he would have broccoli. Well broccoli really wasn't on my list this week but I couldn't pass up fresh broccoli or Tom, knowing full well he probably had a special bag of broccoli just for me. So lucky for me I was going to make Tabbouleh for this weeks lunches. I did this trick a few weeks back when I made this dish for my two girlfriends Sadie and Alisa after they had just had their babies, it's a fresh dish that can be made ahead and know one would ever know there was broccoli in it, sneaky I know. But if you eat out of my kitchen you should know I'm always hiding extras in the food.
I take the broccoli, cut away the stems, take the florets and put them into the food processor and pulse it down until it's about the size of the Bulgar wheat. I don't cook the broccoli, I kind of like different textures in my food and thought it was a great way to add something raw to the Tabbouleh, as well as hide vegetables in my husbands lunch.
So when you get to the part in the recipe when the Bulgar has had time to soak up the water, lemon and olive oil, add the chopped broccoli along with the fresh herbs and mix. I hope this trick works at your house. Enjoy!

P.S. The original Tabbouleh dish was posted 07/01/09.

White Bean Salad- Farmers Market Inspired

So sometimes I need a quick fresh dish that I can whip up in minutes after work. It's usually late so it needs to be healthy and light, this white bean salad is a great choice. You can serve it with a large green salad or with a side of wild salmon or free range chicken. It would also be great for a picnic because it won't go bad in the heat.

-White Bean salad- Serves 2
1 can organic great northern beans, drained and rinsed
1/4 c. onion, chopped- FM
2 cloves garlic, minced- FM
1/2 pint small tomatoes, cut in half- FM
1/2 cucumber, peeled and diced - FM
handful basil, torn into salad- FM
handful parsley, torn into salad- FM
2 T. olive oil, 2 T. red wine vinegar
salt and pepper
1. Toss all the ingredients in a large bowl and dress with olive oil, vinegar and salt and pepper.
2. Serve as soon as possible either alone or as a side.

Remember that you can change up the proportions and make this dish your own, I guarantee I wasn't the first to think this up. I am however going to double this and pack it for my lunch this week, and for Billy I'm going to use garbanzo beans for his lunch version of this dish. ENJOY!

The Leland Plamer- A Summer Cocktail

I was so glad when I found this recipe! I wanted a fun summery drink, and this fits the bill. I ran across this recipe in Bon Appetit magazine one day at the salon, my client Cindy and I are always talking about food and like to browse this magazine while her color is processing. This recipe appealed to me because it called for Limoncello which is a Italian liquor and for some reason I happen to have a surplus of, yeah for me! This recipe is easy, refreshing and was a huge hit at the unvailing of my mom and big Mike's new patio. Even Mike's tough guy buddy Fred loved it and he drinks nothing but beer. Try it soon while we still have some summer left.
http://www.bonappetit.com/recipes/2010/06/the_ leland_ palmer

P.S. I use fresh honey from the Farmer's Market, and the Jasmine tea I found at Whole Foods. Enjoy.

SUPER FOOD- Food is Super!

Wow times flies when your having fun or not having much fun at all. This year has certainly been a little of both at are house, July was the topper on that cake of life. We celebrated two holidays (The 4th of July, and Pioneer Day (it's a Utah thing). We celebrated the arrival of new new babies, not our own of course! (Mr. Jude and Miss Adelae). We mourned the death of two sweet animals, (Jude, and Simba). And the biggest shock to our systems was finding out my mom is battling breast cancer. All the while just living, working, going to school and trying to carve out some quiet moments with my love.
Food for me is medicine, more than ever this year when life has challenged me I've challenged myself right back with making smart healthy choices when it comes to what I put in my body. So no matter what I make sure I fill myself up on the foods that will help get me through, kale, collards, garlic, ginger, my green drink, beans, whole grains, fresh local fruit, and of course a cocktail. Be kind to yourself so that you may be kind to those around you, all of us have full heaping plates. Let's make sure there full of the the super foods our bodies crave and need to function so that we can be super heroes in this wonderful bitter but sweet world. Food is Super!

Vegetable Curry... and a lesson in cooking

I love curry, love. My husband...not so much (talking about the curry). So sometimes I'll treat myself to lunch and have curry by myself. Recently I was watching Giada DeLaurentiis on the Food Network and she was making Thai food for her husband and Vegetable Curry was on the menu. I thought awesome, if Giada whom is a Italian girl/chef can make curry for her husband maybe this Italian cosmo hippie chef (me) may have found a curry recipe to make for my husband. So it goes that a couple days ahead of time I'm prepping Billy that I want him to have a open mind, all the other things that I have made him that he thought he wouldn't like he ended up liking, go figure. So it was the opening day for Farmer's Market. It was cold and rainy and perfect for something warm like curry. I made the curry and was so excited, and guess what? Billy liked the it, but for me not so much. What happened you ask? I'm not really sure, but if you've had curry you know a good curry. This was a great easy recipe and it got my husband to have an open mind to curry. When ever I made something awesome my husband will say "babe this is so good, what did you put in this?" and my reply is always "I put my finger in it!", so maybe I forgot to stick my finger in it. Next time.

Lesson: When your new to cooking or an old pro sometimes you make a dish and it just doesn't turn out. If I make a dish that doesn't turn out, I'm bummed. But that's the motivation to try again. So don't give up and keep trying those recipes, practice makes us better.

Carrot Cake Cupcakes

I follow the blog Elana's Pantry, I like to browse through her recipes from time to time and came across this one for Carrot Cake Muffins. The kicker is that Elana's blog is a gluten free blog, so these little gems are made with almond flour which is very high in protein and a great alternative to flour. They were easy which I love about her treat recipes. Anyways these were delicious and fast to make. Instead of writing out the recipe I'm going to direct you to her blog @ http://elanaspantry.com and search for Carrot Cake Cupcakes. Enjoy!

Broccoli Romaine Salad

This recipe is one that my husband request all the time, I came up with it a few summers ago and it makes a great lunch. Sometimes I add shrimp to it, but you could also make this into a dinner item and add grilled chicken or grilled fish.

-Salad- serves 6 lunch containers or a large side dish for dinner or a get together

1 head of red or green leaf romaine lettuce, rinsed and chopped

1 bunch of red or green kale, stemmed, rinsed and chopped

2 c. broccoli

2 c. whole wheat pasta shells

1 c. sliced almonds

*grated Parmesan, optional

-Dressing-

1 head of roasted garlic (bake a whole bulb of garlic with the top cut off drizzled with a little olive oil and some salt, wrapped in tin foil in the oven for 40-45 minutes @ 400 degrees)

1/2-3/4c. veganaise

1/2 lemon, juiced

1/2 tsp. salt

1/2 tsp. garlic salt

1/2 tsp. ground pepper

1 tsp. ground mustard

2 tsp. anchovy paste, or anchovies packed in oil (if you don't have it don't worry about it)

1/2 tsp. onion powder

1/4 c. white wine vinegar

1. Divide the lettuce and the kale into the containers (if making for lunch) or in big bowl if making for dinner.

2. Cook the pasta according to the directions in salted water, in the last few minutes add the broccoli and cook the rest of the time. (Maybe 2-3 minutes at the most). Drain ,rinse under cool water, and set to the side. When cooled completely divide the pasta and the broccoli between the lunch containers or the big bowl.

3. Next divide the almonds between the containers, or add to the bowl. This would be the time to add the Parmesan if using maybe 1 T. per container or about 1/2 c. if making it in the big bowl for dinner or get together.

4. Salt and pepper each container or bowl just a little.

5. For the dressing: all of those ingredients go into the food processor or blender, blend until well mixed and then divide between six little containers. If making for dinner or get together I would wait and dress the salad just before you serve it. Enjoy!

I make this at the beginning of the week and it's good till Friday.

Broccoli Chop Salad

This is what I made for my lunch this week, it's light fresh and taste amazing. This recipe makes alot so make it the beginning of the week for something quick out of the fridge or make it for your next get together. P.S. My picture isn't the best but don't judge this book by it's cover, try it you'll love it.

-Broccoli Chop Salad- serves 6-8

2 heaping c. fresh broccoli

2 heaping c. fresh cauliflower

1 heaping c. fresh peas (FM) you could use frozen

1 c. chopped celery

2 medium granny smith apples, cored and diced

1/4 c. - 1/2 c. diced purple onion (depending on how much you like)

2/3 c. raw sunflower seeds

optional ingredients:

1/4 c.- 1/2 c. blue cheese or Gorgonzola

1/2 c. raisins, dried cranberries or tart dried cherries

crispy bacon (I didn't add the optional ingredients and for the bacon I use something called Organic Smoky Tempeh 'tem-pay' Strips. Tempeh is an Indonesian word meaning tender cooked legumes, this one is made with organic soybeans and organic brown rice. I know what your thinking but you fry it up like bacon and in this dish you can't tell the difference. It's also good in place of bacon on a BLT)

1. Usually I use all the ingredients raw but this time I decided to blanch the broccoli, cauliflower and peas one at a time for maybe one minute each and then quickly dropped them into a ice cold water mixture in the sink. You decide.

2. Whether your using the veggies raw or blanched chop the broccoli and the cauliflower into rough bite size pieces and toss into a big bowl.

3. Next add the peas, then the chopped apples, celery and purple onion. Toss all together lightly.

4. If using the optional ingredients add them now, wait to toss with the dressing.

-Dressing-

1 c. mayo, (I use veganaise...LOVE it! I've never tried this but you could add plain yogurt)

1/4 c. rice wine vinegar

2 tsp. agave

salt and pepper to taste

1. Mix all together in a bowl with a whisk or fork.

2. Pour half over the veggie mixture and toss lightly, add the rest of the dressing and the sunflower seeds. Toss to coat. Refrigerate at least one hour before serving, good for 4-5 days. Enjoy.

Wild Mushroom Ravioli with Spinach Arugula Salad

Sunday night, part of me wants to get take out and part of me wants to make something in my own kitchen. Lucky for mine and Billy's taste buds we made something amazing in our own kitchen. I had so many fresh ingredients from the Farmer's Market I whipped this little gem of a dinner together. I have to give credit where credit is due so this salad recipe came from one of my client's ,Charlie. Every time she comes for a haircut all we do is talk about food, so thanks Charlie for the great idea and we'll be making that salad again this week.

-Wild Mushroom Ravioli- serves 2-3

1 package fresh Wild Mushroom Ravioli (I think Cucina Fresca, I find it at Whole Foods or Liberty Heights Fresh Market)

1 1/4 c. baby shitake mushrooms, chopped (FM)

2 T butter or olive oil

2 cloves fresh garlic, chopped (FM)

2 spring onions, chopped (FM) also called green onions or scallions

1 heaping T. fresh chopped parsley

1 heaping T. fresh basil (FM)

zest of one lemon, juice of half lemon

1. Cook the ravioli according to the directions.

2. While the ravioli is cooking start by placing a medium saute pan over medium heat. Place the butter or olive oil in the pan to warm when ready add the mushrooms, garlic and onion and begin to saute. Add a little salt and pepper to taste.

3. When the ravioli is done drain and set to the side.

4. Saute the mushrooms, onion and garlic just until the mushrooms brown. When done turn off heat add to the pan the ravioli, parsley, basil, zest and juice f lemon. Toss lightly and serve promptly. Enjoy!

-Spinach Arugula Salad- serves 2

Juice of one lemon

1 fresh garlic clove, minced (FM)

1 T. olive oil

1/4 of a medium purple onion, chopped

1 fennel head, sliced very thin (if your new to fennel maybe only use half and I grated mine on the grater)

2-3 c. fresh spinach (FM) just eye ball the amounts (FM)

2 c. fresh arugula (FM)

handful cherry tomatoes, cut in half

1/4 c. grated Romano cheese, you could use Parmesan as well

1. Start with a large bowl, in the bottom of the bowl add the lemon juice, garlic, olive oil, salt and pepper to taste and the cheese. Whisk all together.

2. Add the two lettuces, onion and fennel to the bowl and toss well. Divide between two bowls and top with the cherry tomatoes. Enjoy!

FM- Farmer's Market

Friut Salad

So my recipes and meals tend to change with the season due to whats available and what the weather is doing. Since it's getting warm we are feeling like something a little lighter, we won't forget about our hot cereal and chiliquiles we'll just put those recipes on the shelf until it gets cold again. I was able to get strawberries and fresh mint at the Farmer's Market, the rest I got at Whole Food's. I'm sure in a few weeks there will be more fruit available, so just use what you like or what you can get you hands on.

-Fruit Salad- serves 2

Small pint strawberries, cut to your liking (FM)

2 apples, diced

2 banana's, sliced

1/2 fresh pineapple, cut into bite size pieces

1/2 pint raspberries

2-4 T. fresh mint (FM)
4 tsp. pumpkin seeds

4 T. unsweetened coconut

2 c. plain organic yogurt

1 c. granola (I used a pumpkin flax granola)

1. Cut up all the fruit and mint except the banana's and raspberries. Place this mixture into two bowls.

2. Add the sliced banana's to each bowl, divide the remaining ingredients (pumpkin seeds, coconut, and yogurt) between the bowls. Finish them off the the granola and raspberries. Enjoy

FM- Farmer's Market

Farmer's Market 2010

Wow what a difference a week makes, these photo's are from June 12 the opening of the Farmer's Market. The weather was cold and rainy but that didn't stop any of us from getting there early to show our support. I came home with fresh spinach and chard, as well as strawberries and asparagus. We were in and out pretty quick because of the weather, but is was so great to be back at the park and great to see all those great faces again.

First picture: In the center of the park where you can get food, coffee and treats there is also live music. I don't know the name of this band but there a couple of young folksy guys, they sound great.

Second picture: At this booth in the center of the park you can get smoothies, the cool this is that this guy peddling is actually powering the blender to make the smoothies!

Third picture: Do I need to explain? How stinkin cute is this dog in a raincoat?!

The Soup

So know one wants to talk about the stomach flu or food poisoning but I'm suffering from one of them. I think last night was the first time I had eatin since Monday morning and I went for my cure all soup. I make this soup at least once a week, I make it when it's cold outside, I make it when I have had way to much fun the night before and I most certainly make it when I'm not feeling well. I also call this soup Ramen Soup for Adults, which I made on Channel 2's cooking segment "Monday Mom's". It just makes me feel good on the inside, it's easy and you can add whatever you have in the kitchen. It's a grown up version of Top Ramen and it's good for the whole family. Enjoy!

P.S. I'm going to give you the broth recipe which always stays the same and can be doubled over and over to feed everyone, and then I'll share some things you can add to it to fit your needs and desires.

-Ramen Soup- makes 1 generous serving or 2 moderate servings

2 c. veggie broth

1-2 c. water

2 large garlic cloves, cut in half

1 inch ginger, peeled and cut in half

2 T. liquid amino's

2 T. mirin

1- 2 tsp. sesame oil

2, 1 inch pieces kombu (sea vegetable, so good for you)

2 tsp. miso paste (dissolved with some warm broth and added to the soup at the very end)

fresh lemon or fresh lime juice

-optional-

sesame seeds

hot rooster sauce

edamame

quinoa (pre-cooked according to directions)

sauted crimini or baby shitake mushrooms

carrots, broccoli, bell peppers

diced avocado

noodles of course (I like somen noodles) you could also use tofu noodles or soba noodles

1. Start with a medium soup pot over medium heat add the vegetable broth, water, garlic, ginger, and kombu (if using carrots, mushrooms and bell peppers, saute them in the pot first to soften them then remove and reserve to add later). Bring to a boil, turn down and simmer for 20 minutes.

2. When the twenty minutes is up fish out the garlic, smash the garlic and add it back to the soup. Add the cooked veggies if using them, also this is a good time to add the edamame. Also add the liquid amino's and mirin and simmer another 10 minutes. Before serving remove the ginger and kombu. This is where you would add the dissolve miso paste into the soup, make sure the heat on the oven is turned off. The heat kills all the good stuff in miso.

3. Garnish the soup with sesame oil and fresh lemon or lime juice. Oh and of course some hot sauce, I like this soup spicy. (if your having stomach issues, omit the hot sauce)

Tip: If using noodles I cook them separate and put to the side. When I'm ready to serve I divide the noodles between the serving bowls and top with warm broth filled with veggies. Lately I've been using quinoa instead of noodles and I've been adding diced avocado. Make it your own, have fun.

Kombu benefits: Increases digestibility, reduces blood cholesterol and hypertension. Kombu is high in iodine, calcium and potassium as well as vitamin A and C. (Next time you make a pot of beans, chili or lentil soup add a piece of kombu for these added benefits.)

Miso: Is high in B12 and protein and rich in vitamins and minerals. Some experts suggest miso is a good source of Lactobacillus acidophilus (good for healthy gut).

Sincerest Apology

Hello to my friends, my sincerest apology for not updating my blog. I have been working my regular job as well as helping my friend Melanie with another job and attending school. Not to mention taking care of my sweet husband with whom I just celebrated our 4th wedding anniversary, YEAH! After this week things will get a little back to normal, I hope you'll hang in there with me. Only three weeks until Farmer's Market gets going again then I'll have lots to talk about.

There's a new market in town you should check out, Cali's Natural Market it's located at 389 W. 1700 So. it's locally owned and there philosophy is providing the freshest and healthiest cuisine, without compromising. The owners of Cali's also own Sage's Cafe, and Vertical Diner (which is a vegan diner). Check them out.
http://calisnaturalfoods.com

To Eat Meat or Not to Eat Meat?

So after watching Food Inc. I wanted to blog about it but I try really hard on my blog to have the food be fun, light, healthy, creative and responsible. I make my food choices on what feels good for me and my family. I have mentioned before that I went vegan to combat some serious heath issues that I had been dealing with, in a million years wouldn't have guessed that my journey would go in that direction. But I have to say that even though that was such an emotional time it was one of the best things I had ever been through, and even though I'm not a strict vegan today it still have alot of vegan recipes that I make and seek out. People ask me all the time what we eat. The answer: We primarily eat a plant based diet, this also includes eggs (which are local), cheese (again, local) and wild fish on occasion. This is what feels responsible to us and the environment around us. And yes on occasion we may eat meat, but we are very particular about where we get that meat. The cool thing is that local ranchers sell there humanly raised meat at our farmers market as well as some of the speciality markets around town, also local restaurants are getting on board with this movement. My food philosophy is simple, I'm a foodie first (this means it must be good) but it must also be the best, healthiest ingredients possible.

Recently my husband read this great article in the news paper about eating meat, it was written by a local girl who went to the U of U, is a Mormon (Latter Day Saint, in case you don't know what a Mormon is) an environmentalist and a vegetarian. I too thought it was an interesting article, you be the judge.
http://sltrib.com and search Leslie Conder, 'Law of Health' says eat meat sparingly or not at all

EARTH DAY

This is a picture I took on Earth Day of the lettuce that I planted in my garden. We grew some last year and made the best Poached Egg Salads with it... stay tuned for that recipe.

Spring Pasta

Hola, my friends I am sorry that it has been a minute since my last post :(. Anyways I wanted to share this great recipe that I've made twice since I last posted. I was trying to get Billy to play hokey with me from work on Earth Day (April 22) , which didn't work so well considering my sweet husband has a hard time saying no. So I got him a little here and there through out the day, while we were eating our raw oatmeal, and drinking our fair trade coffee we happened to catch the Rachael Ray Show. I had a hunch that she would probably make a vegetarian dish considering it was Earth Day, and I was right. She made this awesome Spring Pasta dish, Billy liked it so much he asked me to write it on the 'list' (this would be the new list we started so I could keep track of his favorite recipes since he can never remember). This dish is full of fresh bright flavors, it's like a spring party in your mouth.

So here's the deal I'm going to leave the link instead of typing the whole recipe out, it may be easier to print it from her website, trust me you'll want to keep this one. Enjoy!

http://rachaelrayshow.com/food/recipes/lemon-chives-spaghetti-farmers-market-veggies/

FOOD INC.

Update, I checked the local listing and Food Inc is on @ 8pm on KUED tonight, (Wednesday). I previously said 9pm, sorry for any confusion.

FOOD INC.

If you have not heard about this documentary you have probably been living under a rock! It was even nominated for an Oscar this year, it will be showing on KUED (channel 7) April 21 @ 9pm. This is an amazing film about our food and the effects on us and the environment, we all deserve to know where our food comes from and how it is treated. PLEASE if you can WATCH this Wednesday night just in time for Earth Day on Thursday. Much love, (thanx for the email Gwen).

DIY Recipe- Almond Milk

Almond Milk

I love this almond milk, this recipe was shared with me by my friend Gwen. This is another one of those items I was happy to remove from my grocery list because I can Do It Myself! I buy the almond and dates for this recipe in bulk section of my store, so it saves me money and I have better quality control when it comes to the ingredients. I probably make two jars a week but here's the only disclaimer, this milk goes bad in about 4 days. If you can commit to using this homemade almond milk you won't be sorry, it's delicious and fun. I say fun because it will be a totally new experience for your taste buds and your insides will rejoice to have some thing so fresh and natural. I use this milk in our breakfast shakes and in my raw cereal. I hope you'll try it,Enjoy.

-Almond Milk-

1/2 c. raw organic almonds (soaked overnight in water, enough to cover an inch above the almonds)
2 tsp. raw agave nectar, pure vanilla extract
4 c. water
1/2 c. pitted dates
pinch of salt

1. After the almonds have soaked overnight, drain and rinse them under fresh water. Place in the blender with the rest of the ingredients.
2. Blend until all the almonds and dates are blended well. Pour the milk into a bowl and let sit 30 min to an 1 hour. (This let's the milk absorb all the goodness before you strain it.)
3. Strain the milk through a fine mesh strainer into a new bowl, take a spatula and press as much of the liquids from the solids through the strainer. Discard the solids, stir the milk and pour into a mason jar with a lid. Place in the refrigerator until chilled through. Enjoy!

DIY Recipes- Kale Chips

Kale Chips

This picture doesn't do these kale chips justice. This is one of those items I was was happy to remove from my grocery list because I can make them myself. When money gets tight we all look for ways to cut back, well for me the groceries aren't an option. I feel that when times get stressful taking great care of yourself by eating well is the best insurance policy you can have. So make healthy food fun, that's what I have done here with the kale chips. In return it saved me money on my food budget, but I didn't have to budget my health and well being in the process. My good friend Kimmy made them for her family and even her one year old Martine loved them. Good luck and ENJOY!

-Kale Chips-

1 big bunch of kale, stems removed , washed and cut into 1-1/2 pieces

2 T. olive oil

2 T. lemon juice

1/4 t. real salt (local salt) or celtic salt

1. Toss the kale with the olive oil, lemon juice and salt. Making sure all the kale is coated.

2. Place on a parchment lined baking sheet and cook for 10-15 minutes at 350. (They are better on the crispier side)

3. Remove from oven and Enjoy.

P.S. This recipe was inspired my client and new follower Nicole, and Elana's Pantry. The weekend I went to make these Elana had them on her blog so I used her recipe.

One for One- TOMS Shoes

Aren't these kids adorable? I think so, and guess why they are so happy? Because they just received a pair of shoes. Kids are so easy to please, they are only shoes right?

So I know that TOMS are all the rage and they are what all the kids are doing these days, but they're cute, fun and for a great cause. So many of the world's children in developing countries grow up without shoes, having to walk miles to get food and water, medical help and attend school (which often require shoes as uniform). The problem is large but the solution simple, shoes. Wearing shoes and basic hygiene can prevent both infection and disease due to unsafe roads and contaminated soil. The leading cause of disease in these areas is soil-based parasites.

In an effort to bring attention to the impact a simple pair of shoes can have in a child's life, JMR Chalk Garden and Lolabella Boutique will be joining TOMS Shoes in its third annual One Day Without Shoes campaign that asks everyone worldwide to go barefoot on April 8th. JMR and Lolabella will be leading a barefoot walk around Gateway Mall, ending at our JMR Gateway Mall location. The walk will begin at 3:00pm, meeting in the northwest corner of Pioneer Park (300 so. 400 w.) and the after party will take place at JMR Gateway (139 so. Rio Grande St.) from 4-6pm.

If you can't make it to the walk stop by one of the JMR or Lolabella stores and purchase a few pairs of TOMS there are so many styles and colors to choose from. I have two pair myself, the red with are so fun and the burlap that appeal my hippie side. Just a little side note the JMR located at Fashion Place Mall sold 267 pairs of TOMS last month, that's 267 pairs of shoes that went to kids in need, AWESOME.

Vegan Chocolate Pudding

So a few months back I posted an awesome Mint Chocolate Pudding which I love, and then I came up with this one. It's just a little easier and dairy free which is a great alternative for any diet direction. It has become one of Billy's favorite 'treats', and he requests it often and I feel great about making it for him. I have also made it for my family and friends and they would agree it's a winner, you may be a little surprised by the ingredients but don't knock it till you try it. ENJOY

-Chocolate Pudding-

1 14-oz silken tofu (organic)

1/2 c. soy milk, (last time I used some leftover coffee, yummy)

1/2 c. maple syrup (real) or agave nectar

1/2 c. cacao powder (raw chocolate powder)

2 tsp. pure vanilla extract

pinch of salt, shake of cinnamon, dash of nutmeg

1. Put all the ingredients into the food processor and mix until smooth, just once remove lid and scrape down sides, put lid back on and mix again until totally smooth.

2. Divide into 6 ramekins, place in the refrigerator at least an hour before serving.

Happy Easter- Asparagus Salad

So I woke up looked outside, and guess what? MORE SNOW. Usually I don't complain about the weather but I'm a little over the snow, let's get on with SPRING! At least it is Easter and that makes it feel like spring and I had my mom's famous Lasagna to look forward to later.
Earlier in the week my mom called and asked us to come over for a family get together on Easter, we were in ofcourse. Then she said "are you guys interested in eating meat?" sounds funny right? But here's the thing we (Billy and I) don't eat much meat at our house, just a personal choice. The cool thing for us is that when we do decide to partake in meat it's usually something special like Thanksgiving turkey or my mom's famous Lasagna, and it didn't disappoint. Thanks mom and big Mike for a great get together and mom your Lasagna is amazing, so worth abandoning my veggie ways for a classic homemade dish of love.

P.S. I made an Asparagus dish to take to my mom's, here's the recipe ENJOY.

-Stalker Salad-

1 lbs. asparagus
1/4 c. finely minced red onion
1/4 c. minced red or yellow pepper
3 T. olive oil
1 T. Dijon mustard
3 T. white wine vinegar (I used a apricot wine vinegar that I got at the Farmers Market, yummy)
salt and pepper to taste

1. Trim the ends from the asparagus and steam for 5 minutes until tender, but not mushy. (I roasted mine, seasoned with olive oil in a 400 degree oven for 17 minutes)
2. In a medium mixing bowl combine the rest of the ingredients. When asparagus is ready lay them in a shallow dish and drape with the mixture in the bowl.

*This dish came from one of my long time clients Mary Strickland, thanx Mary.

Pumpkin Corn Bread

So if you are an avid cook like myself you probably have a hard time throwing away food. I'm always looking for creative ways to use up extra ingredients, that is how this recipe came to be. I had leftover pureed carrots and yams from the Mac and Cheese and remembered that I had pulled this recipe out of the November issue of Better Homes and Gardens while waiting for an oil change on our Prius one Friday afternoon with Billy. I was hoping to make it for Thanksgiving to go in my stuffing recipe but it never happened. But I had to use up the rest of those purees and thought about this recipe, and you'll never guess what I did with the corn bread... I used it to make corn bread croutons for Black Bean Soup! I'll give you the recipe the way it's written and then off to the side tell you what I used, mine is actually vegan. Enjoy.

-Pumpkin Corn Bread-

6 T. butter (I used Earth Balance Butter)

2 c. cornmeal (I used Bob's Red Mill Coarse Cornmeal, I like the texture)

1/3 sugar (I used Agave Nectar)

2 T. masa harina or corn flour (I used whole wheat flour, it's just what I had)

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/4 tsp. pumpkin spice

1 c. buttermilk (I used soymilk)

1 8-oz carton sour cream (I used 1/2 c. Tofutti Sour Cream)

1 egg lightly beaten (I used egg replacer)

3/4 cup canned pumpkin (I used a mixture of the leftover carrot and sweet potato/yam puree)

1. Heat oven to 350 F. Generously brush a 12 inch cast iron skillet with 2 T. butter (I used my bread pan put you could also just use a square pan) they also suggest using 22 muffin tin cups. But if using the muffin tins only cook 8-10 minutes or until toothpick inserted comes out clean.

Set aside.

2. In a large mixing bowl combine cornmeal, sugar, masa harina, baking powder and soda, salt and pumpkin spice. In another bowl combine remaining butter, buttermilk, sour cream, egg and pumpkin; whisk into cornmeal mixture. Pour into prepared pan.

3. Bake for 22 minutes or until toothpick inserted comes out clean, cook on wire rack. Serve warm with whipped butter. (Or make croutons like me )

Mac and Cheese (with hidden veggies)

I have been meaning to get this on the blog for some time, this recipe is family friendly meaning everyone can appreciate this dish. I don't have kids just a husband who is a kid at heart and he loves this recipe so much that he laps up the remaining sauce with his finger and licks it off.

I was telling my TBC (Tall Bitches Club) ladies that if you have leftover of the pureed carrots and yams that go in this dish they would make great snack for your little ones. No matter what this dish is a hit it's fast, creative and good for you. Enjoy!

P.S. This recipe was inspired by Jessica Seinfeld's cookbook Deceptively Delicious, if you have kids or a spouse who won't eat there veggies this cookbook is very helpful and very creative.

-Mac and Cheese- Serves 4-6

3 c. Macaroni (I use whole wheat pasta)

2 T. butter (I use Earth Balance Butter)

2 T. flour (I use whole wheat flour or soy flour, it's just whatever you have)

1 c. milk (I use soy milk)

1/2 c. carrot puree*

1/2 c. sweet potato/yam puree*

1 c. shredded cheddar (I like Beehive Cheese, they are local and make great cheese)

2 c. broccoli

1/2 tsp. salt

1/2 tsp. onion salt

1/2 tsp. garlic powder

1/4 tsp. ground pepper

1/4 tsp. paprika

1. In a large pot of salted boiling water cook macaroni according to directions. During the last two minutes throw in the broccoli with the pasta. Cook last remaining few minutes together and then drain both into a colander and set aside.

2. In a large saute pan melt the butter over medium heat, when melted and slightly bubbling add flour and whisk into a smooth paste. Cook for one minute to remove the raw flour paste, add milk a little at a time and whisk well to avoid lumps. Whisk all together until it begins to thicken, add all the spices and whisk together once more.

3. Turn heat to low after sauce has thickened, add carrot puree* and sweet potato/yam puree*, and cheese. Turn off heat and stir all together, toss the pasta and broccoli into thickened cheese sauce and stir one last time. Serve immediately.

*Pureed veggies is easy, I do these separately though. Either use a steamer basket or place the veggies in a pot with a little water and a tight fitting lid and cook over medium heat until knife tender. (That means that when you insert your knife into the veggie it slides right off) When tender puree the cooked veggies in a food processor, you may need to use a little of the cooking liquid to puree the veggies just until smooth.

I served this dish with Roasted Brussel Sprouts. All you do is wash, cut into halves or quarters depending on the size. Place the prepared brussel sprouts on a cookie sheet lined with tin foil, toss with olive oil and salt and pepper. Put into a preheated (400 degree) oven for 10 -20 minutes. After the first 10 minutes I toss the sprouts a little and determine how much longer.When they come out of the oven I season with fresh lemon juice, lemon zest and maybe just a little more olive oil and salt and pepper to taste. Enjoy

Brown Rice and Eggs (Cosmo Hippie Chef Alert!)

So this yummy warm earthy dish could probably be found in many different places, though I'm sure we would all interrupt it our own unique way. I first had this dish in Playa del Carmen, Mexico on the same trip I found Chiliquiles. My first thought was Brown Rice and Eggs? What could be special about that it's so simple? My next thought was it's a complex carbohydrate (the brown rice) and a healthy protein (the eggs) and will probably sustain me for a good part of the day, even if all I was doing that day was laying in the sun (which I was). So I ordered it and who knew something so simple would be so good. I even went back another morning for the same dish, the second time I asked for some sliced tomato's for a fresh element and DELISH again. Now when I make Chiliquiles I save some of the tomato sauce so I can use it in this dish, we actually had it for breakfast this morning. Enjoy

-Brown Rice and Eggs- Serves 2-4

1 c. brown rice or more depending on the amount of hungry mouths, (I recently have been using wild rice I think it's fun to switch it up)

2 eggs per person

Earth Balance Butter, or Olive Oil

leftover Chiliquiles sauce

salt and pepper

* sometimes I saute up some Kale and add it as well (I'm always finding places to add veggies)

**optional: Tofutti Sour Cream, avocado, extra hot sauce

1. Cook rice according to directions, (most times I make the rice a day ahead if I know I'm going to make this dish, it just saves time if making it for breakfast.)

2. Warm up leftover Chiliquiles sauce, (P.S. you could totally make the Chiliquiles sauce just for this recipe.)

3. In a saute pan saute the rice with a little butter or oil just until warmed through (if using already cooked rice). I like a little crunch or crispness to the rice. Salt and pepper the rice just a bit, cook for about 5-10 minutes.

4. Scoop the warm sauce into the bottom of the bowl and top with the sauteed rice. Set aside while you cook the eggs.

5. Add a little more butter or oil to the saute pan you used for the rice. Crack the eggs into the pan, I cook mine over easy but you could certainly scramble them if you'd prefer. Top the rice and sauce with the cooked eggs. (Be sure and salt and pepper the eggs while they cook.)

6. Top with any optional ingredients you would like.

Chilaquiles

I'm not even sure where to begin about this dish, WE LOVE IT! It's warm, spicy, comforting, and super delicious. I first had this dish in Playa de Carmen, Mexico this last November, and I've been making a version of it ever since. That's what's awesome about traveling and trying the traditional dishes, you can bring home a piece of that experience. Chilaquiles is a traditional Mexican dish, typically corn tortillas cut into quarters and fried are the basis of the dish and a green or red salsa is usually poured over the tortillas until they begin to soften. Either eggs or pulled chicken are sometimes mixed in. The dish is topped with cheese and sour cream and maybe served with refried beans. It's usually eaten for breakfast or brunch, this makes it a popular recipe to use leftover tortillas and salsa. They also believe this dish is a cure for a hangover... you decide.

I will share the way I interpreted the dish but try and make it your own. We thought this dish was special enough for Christmas Eve breakfast with my mom and Big Mike, it was a total hit.


Also my friend Nicole asked me for some Indian cooking tips, and I told her I would post a list of Indian spice that I think would possibly work with this dish. Enjoy!


-Chilaquiles- Serves 2

4 eggs
2 tortillas (I use organic sprouted wheat tortillas, burrito size)
1 jar canned tomatoes, or 32 oz. can crushed tomatoes
1-2 chipotles in adobo sauce (I pour the rest of the can into a Ziploc and toss in the freezer)
half a medium yellow onion, cut into 1/2 inch rounds and cut in halve again
olive oil
salt and pepper

-Toppings-

avocado
tofutti sour cream, or regular sour cream
cheese
hot sauce

1. I start by simmering the jar, or can of tomatoes in medium saucepan over medium heat, when the tomatoes begin to simmer I season with salt and pepper. Chop up the chipotles and toss into simmering tomatoes. Turn down to low and let simmer while you work on the other ingredients. (When using canned tomatoes from the store, if the mixture looses all it liquid add just a little water. You want it to be thickened and reduced, but a little liquid is ideal.)


2. Pre-heat oven to 350 and line a cookie sheet with foil, take to tortillas and cut in half, and then in half again. You'll have 4 quarters then cut each of those in half and place on cookie sheet. Drizzle with a little olive oil and when oven is ready place in oven and bake for 10-15 minutes. You want them crispy and slightly browned. When done take out of oven and let cook.


3. Next get two bowl ready for serving. Place a frying on medium heat with a little olive oil crack all the eggs and begin to cook, be sure to season with salt and pepper. Cook them to your liking, we like them over easy.


4. Just before the eggs are cooked add the half moon slices of onion into the tomato chipotle mixture and stir in. Then warm then through just a little, when ready spoon about 1/2 c to 2/3 of a cup of the tomato onion mixtuer into each bowl, next top with the eggs.


5. At this point it's up to you what you want to top your dish with, we like tofutti sour cream and avocado for sure. If we have cheese we add it, if not it's great without cheese. I place the baked tortilla wedges around the outside of the bowl. (I have a soggy bread and tortilla thing, this ensures that they don't get to soft before I can get to them.)


Here's a few Indian spices I think would work if you want to take the dish that direction.
Cinnamon, Cloves, Allspice, Cumin, Nutmeg, Corriander, Tumeric and Dried or Fresh Parsley,
I would start with about 1/4 t. of some of these to start out, remember you can always add more.


P.S. We had this dish for brunch this morning, and maybe for dinner later in the week :), also I use the leftover sauce for another dish that I will share, Brown Rice and Eggs.

The Best Bang for Your Bite

I don't know about you but for me I want to get the best bang for my buck at the grocery store. The best way to do that is eating not only locally grown fruits and veggies but the ones that are in season. Eating both locally and in season ensure your dollars are well spent but also that the food your eating is as nutritious as it can be. The less it has to travel the sooner to your plate. Here's a few options to look for next time your at the store.

1. Sweet Potatoes/Yams: A very good source of dietary fiber and potassium. They are also a very good source of several vitamins, including vitamins B1, B6, and C, and manganese.
2. Winter Squash: Like other richly colored vegetables winter squash are an excellent source of carotene's, the richer the color the richer the concentration such as pumpkin and acorn. Like other carotene-rich vegetables, winter squash have been shown to exert a protective effect against many cancers, particularly lung cancer.
3. Kale: It is among the most highly nutritious vegetables! A good source of carotene's vitamins C, B6,B1,B2,E and minerals including copper, iron and calcium.
4. Brussel Sprouts/Cabbage: They are similar in nutritional qualities to broccoli, an excellent source of folic acid, vitamins C, K and bete-carotene. They are a good source of vitamin B6, fiber, thiamine, and potassium. Brussel sprouts contain numerous cancer fighting phytochemicals in the form of glucsinolates. Also a good food to reduce appetite, promote bowel regularity, and prevent colon cancer.
5. Carrots: Two carrots (not baby carrots) provide roughly 4,050 retinol equivalents, or roughly four times the RDA of vitamin A. Carrots also provide excellent levels of vitamin K, biotin, and fiber and very good levels of vitamins C, B6, potassium and thiamine.
6. Broccoli/Califlower: Califlower is not as nutrient dense as broccoli, but has many of the compounds that help prevent cancer. Broccoli is especially rich in vitamin C. A 1-cup serving of broccoli provides about the same amount of protein as a cup of corn or rice but less than one third the amount of calories. it's an excellent source of of vitamins K, A as well as folic acid and fiber. It also contains phytochemicals with tremendous anticancer effects.
7. Grapefruit: Is low in calories but is a good source of flavonoids, water-soluble fibers, potassium, vitamin C, and folic acid. It also contains phytochemicals, including liminoids, flavonoids, lycopene and glucarates.
8. Pears/Red Aujou Pears: They are a good source of dietary fiber, vitamin C, copper, vitamins B2, and E and potassium. Pears are are actually higher in pectin than apples. This makes them quite useful in helping lower cholesterol levels and in toning the intestines.
9. Oranges: The combination of high vitamin C content and flavonoids make oranges important whenever vitamin C is required to function, especially within the immune system, lens of the eyes, adrenal glands (stress receptors), and reproductive organs and in the connective tissues of our body, such as the joints, gums and ground substance; and in promoting overall good health.

Great Flavor and Fab Prices. Good luck and enjoy the end of the winter bounty.

Outdoor Table for Two- Kale and Sausage

So we've added something savory, and naughty to our breakfast routine... Kale and 'Sausage'. Really for breakfast? Yes! I'm always striving to balance our meals in a healthy way, and since our yummy hot cereal is sweet this savory addition is another way for us to up our veggie count for the day plus a little added protein to balance the potential carb overload. So when I say 'Sausage' I'm talking about a new product I've come across from a company called Field Roast, there an artisan vegan meat company. All there product are made from vegetable protein, I like the Smoked Apple Sausages.

-Kale and Sausage

1 link Field Roast Smoked Apple Sausage, cut into small bite size pieces

1 bunch Kale, take leaves off the stem and cut up into smaller pieces

olive oil

salt and pepper

small wedge lemon

1. Start by heating oil over medium heat in a saute pan, when oil is hot toss in sausage and start sauting.

2. When sausage has started to brown add the chopped kale and begin to saute. Toss often until wilted but still bright in color.

3. When wilted enough for you, season with salt and pepper and and the juice of some lemon.

4. Serve immediately. Enjoy!

NAMASTE

Hello to all my new yoga friends that may be new to my blog. My goal is to provide creative, easy ,responsible recipes. I love food and I want my food choices to not only to be heart warming and comforting but healthy for in internal workings of our beautiful bodies. I've always been on this healthy path but a health concern made it not even an option to go any other direction. My hope is that we all find our own healthy path and maybe my recipes can help on that journey. I have a handful of recipes that I haven't had time to blog about so please check back when you can. Namaste

Sweet Tooth- Peanut Butter Cups

When the new year is upon us it gives us this little extra incentive to better the places in our lives where we can improve. For some of us that might be traveling more, taking more time for ourselves, and maybe possibly eating better. I bet it's safe to say that eating right is the number one place in our lives we resolve to be better. That's what happened at our house this year, for the most part we do really well, but my sweet loving man has a major sweet tooth. So much so that if I ask him to run to the store he can't help but stop by the bulk candy section, and then tries to unwrap the candies in the pocket of his sweat shirt to not get caught. Seriously. I finally had a come to Jesus talk with him and my mom about there love affair with Red Vines, these two were like animals when it came to this crap, double fisting it. Sorry but candy is not supposed to be an everyday treat, and my sweet husband was partaking in the candy dish at work EVERYDAY! So when January 1 rolled around I asked him to give up sugar for thirty days. I wasn't sure if he could do it the first week he came home with a headache, damn withdrawals. He stayed strong and as far as I know he's been on the straight and narrow. But I didn't want him to feel deprived, all things in moderation, so I thought I would offer him some healthy, creative, responsible alternatives, after all I love that man of mine and I want him to remember where the sweet love resides... at home! So this next is one of the alternatives we have been enjoying.

This first one comes from one of the new cookbooks I got for Christmas, The Kind Diet, by Alicia Silverstone. I was so impressed with this cookbook, it gives options for where ever you are on you conscious eating journey. Billy can't keep his hands off these. Enjoy.

-Chocolate Peanut Butter Cups- a.k.a. Reese's Peanut Butter Cups

1/2 c. Earth Balance butter

3/4 c. crunchy peanut butter (preferably unsweetened and unsalted)

3/4 c. graham cracker crumbs or 10 graham cracker squares

1/4 c. maple sugar, (I used agave nectar)

1 c. grain sweetened, nondairy chocolate or carob chips

1/4 c. soy, rice or nut milk (I used soymilk)

1/4 c. chopped pecans, almonds, or peanuts

1. Line a 12 cup muffin tin with paper liners, set aside.

2. Melt butter in a small saucepan over medium heat. Stir in peanut butter, graham cracker crumbs, and sugar or agave, mix well and remove from the heat.

3. Divide the mixture, about 2 T. per cup among the muffin cups.

4. Combine the chocolate and milk in a small saucepan over low-med heat, stir until chocolate starts to melt. Turn off heat and continue to stir until completely melted.

5. Spoon chocolate mixture over the peanut butter mixture and top with chopped nuts.

6. Place in the fridge to set for at least two hours before serving.

Cosmo Hippie Chef Recipe Alert- Raw Buckwheat Cereal

This recipe comes from my good friend Gwen, she is always sharing her new finds in the healthy food world. I was looking for something new, fast, healthy and portable for breakfast during the week for Billy and I, this hit the mark. It's probably going to be new for you, it was new for us but we love it.

-Raw Buckwheat Cereal-

1/4 c. buckwheat groats (I find these in the bulk section of Whole Foods or Good Earth)
1-2 tsp. sunflower seeds
1-2 tsp. gogi berries

Place all these ingredients in some kind of container with a lid. Fill the container with water just above the ingredients and place the lid on and soak overnight. In the morning drain off the water trying not to spill out the ingredients, rinse 2-3 times with fresh water and drain again. When you've drained all the water off top with these ingredients. Enjoy!

1/4. soy, hemp, rice or nut milk
1 T. pure maple syrup, or agave nectar
1-2 tsp. pumpkin seeds
2 T. coconut flakes
a pinch of nutmeg
a shake of cinnamon
1/2 banana

When strawberries and raspberries are in season I use those with or instead the banana.