Coaching Cooking

After a lovely evening with friends and music under two cottonwood trees, I stopped by my house and my furnace was going crazy. No heat,thank goodness, and I finally found the switch to turn off the fan. So today I was excited to think I could spend most of the day at my housesit job. My computer laptop would not work! At my trailer park home the driveways are being sealed so I could not work there and….I am borrowing a friends computer to work for awhile.

If it’s hot where you live, then these recipes will e fun. Also, go to the link for information. Mary

Hi Mary -

Just wanted to keep you posted about what’s going on over at Renegade Health…

1. Refreshing Summer Raw Smoothie Recipe Cilantro Surprise by Rhio (The Best One Ever) - The Renegade Health Show Episode #347 - 2009-07-08 19:00:19-04
This raw smoothie recipe is by far the best one we’ve done on the show…
I personally treat cilantro like a fruit. It tastes so fresh and amazing.
Annmarie was pumped to show this smoothie recipe as well, because she loves papaya… but only when it’s really, really ripe.
Take a look…

Your question of [...]
2. Pineapple, Cucumber, Berry Raw Smoothie Recipe - The Renegade Health Show Episode #348 - 2009-07-09 20:00:29-04
So what do cucumbers, pineapples, two blond twins and desert animals have in common?
You’ll have to watch today’s show to find out.
Annmarie is making a “Cucumber Cooler Smoothie”, but this raw smoothie recipe isn’t by any stretch all that’s going on in this show.
Check it out…

Your question of the day: You can answer Sebastian’s question [...]
3. Delicious Chocolate Dream Raw Smoothie Recipe - The Renegade Health Show Episode #349 - 2009-07-10 19:00:38-04
Annmarie disappeared for about 15 min today and reappeared with our video camera…
I asked her what she did for the show, and she wouldn’t tell me.
Obviously, while I was editing it, I found out that she made a delicious chocolate raw smoothie for Rebecca’s kids!
Here it is, take a look…

Your question of the [...]
4. Does Blending Food Destroy Nutrients - The Renegade Health Show Episode #350 - 2009-07-13 19:00:54-04
This is a question we get all the time…
Does blending food destroy nutrients AND how much does it matter if it does?
Today, I’ll answer that one as well more about food combining, if green papayas are better than ripe ones, what makes a green smoothie “green”, and more.
I also have a surprise introduction for [...]
5. Alright, A Special Message From Kevin - The Renegade Health Show Episode #351 - 2009-07-14 20:00:49-04
We’ve logged over 350 episodes to date…
It’s time for some celebration!
Really, what it’s time for is a few new ideas for the Renegade Health Show.
Today, I talk about one of them. Take a look…

Your question of the day: What ideas / thoughts / myths do you want to prove or bust?
Click here, [...]

If you can’t click on the post above please visit this page directly:
==> http://renegadehealth.com/blog

Spring takes many forms let new sprouts grow within

Enjoy!

Live Awesome!
Kevin Gianni

NM interlude get out in nature... Photo by Mary MacIntyre

Hot Summer days may challenge your desire to prepare food. Here are a few ideas to help you out.

PS her orginal recipe would include a little rum or other alcohol. I don’t drink. It was fine au naturale.

My Mama TOlde me....

Many of Jean’s recipes go for a direct connect to “normal fun or comfort foods”. This helps kids and other humans feel more mainstream. Here’s one example. Also if it tastes good, no one has to know that it’s gluten free. Great fun. On her new blog, Jean Duane has over 150 recipes. Also get her DVD’s they are mucho popular.

Share and Enjoy

If you get hungry for Spicey living enjoy! Photo by Mary MacIntyre

The ALternative Cook always has new ideas and ways to keep us and the kids healthy. Enjoy!

July 1st, 2009 by Jean Duane
http://alternativecook.com/askjean/
What a week! Attendees at the Great Gluten Escape Camp engaged in many fun activities including horses, several different crafts, archery, canoeing, swimming, calf roping, low ropes and cooking. The cooking sessions were conducted by yours truly and what we made depended on the age group. Thank you to Kelly LeMonds who knows what kids like – because our choices were hits with each age group. The youngest made fruit pizzas which consist of a sugar cookie iced and topped with fresh fruits. They were really good! We cut them out into cowboy shapes (a cactus, a cowboy hat, a boot – the most popular with the boys because it was the biggest; and a horse – the most popular with the girls, because, well… it was a horse!). Everyone got to put on as much icing as they wanted, and decorate with chopped fruits. Kelly derived this recipe from one of her mother’s classic recipes. She spread the dough on two cookie sheets and baked it and then when the ‘campers’ came to the session, we cut them out with the cookie cutters.

GFCF Sugar Cookie
2 C Authentic Foods Multi-Blend Gluten-Free Flour
1 1/2 tsp. baking powder
¼ tsp. salt
6 T butter substitute
1/3 cup oil
3/4 cup sugar
1 egg or 2 egg whites
1 Tbs. rice milk
1 tsp. vanilla

Fruit Pizzas
Stir together flour, baking powder and salt. Beat butter and oil for 30 seconds; add sugar and beat till fluffy. Add egg or egg whites, rice milk and vanilla and beat well. Add dry ingredients to beaten mixture, beating till well blended. Cover and chill at least 3 hours. Working with 1/2 the dough at a time, on a lightly floured surface roll to 1/8 inch thickness. Cut into desired shapes. Place on un-greased cookie sheet. Bake in a 375 degree oven for 8 minutes or till done.

Ice with purchased icing, or make some by combining ½ cup butter substitute with 2 cups of powdered sugar. Whisk until smooth. (If you need to thin it, add a little rice milk.)

Here’s a little history about the camp written by Cheryl Gainer the Camp Nurse: The Great Gluten Escape originated in 2005 as a Gold Award project by two sophomore High School Girl Scouts, Tara and Grace. The adult advisors that worked with these two young Girl Scouts were so impressed with their work and the resulting camp; they collaborated to create a non-profit 501 (c) (3) called the Great Gluten Escape Camp, Inc. which ensures the camp continues as an annual event. Monetary donations help reduce the cost to campers and their families so that more children can afford to attend this special needs resident summer camp. Donations are completely tax-deductible and can be sent to: The Great Gluten Escape Camp, Inc.,1416 Tascosa Court, Allen, TX, 75013. For more information check the website at http://www.greatglutenescape.org

Great Gluten Escape Camp 2009
Here is a photo of the campers this year. Stay tuned… I’ll write more about the food we made in the cooking sessions in subsequent blogs. ©Alternative Cook, 2009. All Rights reserved

Anything can happen

Remember to dress up the following recipe. You can make mini sandwiches, use on croissants, pour on salads or lettuce, dip and scoop with raw veggies. It would also be delightful surrounded by sliced fruit, including pineapple.

It is summer, please when possible use all FRESH organic fruit.

I used mine as a bowl of spread/dip by itself for dinner.

4-8 large fresh apricots washed, sliced and pitted
1 small bunch ( a large handful) of green grapes
1/2 cup of pecan pieces
2-3 ounces of water

optional: 2tsps of coconut oil, 1 tsp of flax oil, and 1 tsp of hemp oil.
Stir in oil(s) in bowl not the blender.
Makes 4-6 small servings. Add more fruit to increase servings

Blend the fruit and water first. Add the pecans and blend longer until the pieces are thick and creamy. The grapes add a refreshing sour flavor to the dip. It also makes the creamy and somewhat heavy texture feel lighter. This would also be good chilled or frozen. If you are freezing, do so in small cookie shapes or in ice cube chunks. As the colors are slightly muted, you may want to have colorful fruit around the bowl or plate to liven up the presentation.

I wanted a quick dinner and just pour my servings into a bowl and ate like ice cream. This reci[pe is high in protein and provides a lasting energy boost.

Add an apple or coconut with yogurt and turn into a smoothie. Enjoy!

In the storm...wind powerful SW photo by Mary MacIntyre

Sometimes I can get great buys at my Health Food Store. Recently tthe cherries were beginning to be too ripe and ditto with some Apricots. They became dollar specials. So I got some of both. Situations like these require fast thinking and prep: as although most of the fruit was excellent, they were not going to last long.

There’s just me in my house. Obviously a family could consume the fruit as is fast. Here’s what I did.

2 cups of cherries cleaned, pitted, and halved
6 large apricots cleaned, pitted, and quartered
1/8 cup shredded coconut
1/8 cup of water

Enough for three servings
Thus I put the extra in a small glass jar.

Blend the apricots, water, and coconut.
Pour into one or more serving bowls

Blend the cherries (separately)
Stir slowly into previous mix to create a pattern of your choice.
(Truthfully I just blended everything together. The swirl adds to the presentation.)

This recipe also is good by adding some collagen.
One can always add to the fun by adding yougurt, cream, or add ice cream to the top.

When refrigerated overnight the mixture thickens. It tastes even bettr cold and would be good as a small bowl with sliced fruit around the edge, or on crackers or toast to compliment breakfast.

My Mama TOlde me....

Maximize Summer Fresh Flavors!

No raw veggie stew recipes (videos) but this looked good.

Get the idea? Photo by Mary MacIntyre

Avocado DIp: Secret Ingredient: lettuce of your choice.
1/2 cup pumpkin seeds blended
1-4 avocados sliced
1/2-1 head of lettuce: green or red leaf lettuce or romaine preferred
1/2 bunch of scallions wash and chopped
1/2 apple chopped
1tsp salt or less
1/4 tsp of garlic powder or less
1tblsp of flax oil
1tsp of hemp oil
NM Red Chile powder of choice

Blend ingredients ingredients 2-3 at a time with a s mall amount of water. Chop lettuce first to aid easier blending. Blend until thick and creamy. Taste add more spice as desired. Serve immediately or chill.

This recipe is full of healthy fats and Omega 3’s. Using lettuce can save you cost as you need less avocados. Also lettuce has a good mineral content.

Use the dip as a spread on cracker or for mini-sandwiches. Also great on croissants with sliced tomatoes, carrots, cucumbers, or very thinly sliced zuchinni’s. Add a little cilantro or horseradish too.
Include variations for people with different preferences. A sandwich bufft bar would also work well.

Serve with a blueberry-watermelon salad.

want to skip the dips/sandwich notion? Try adding two large lemons squeezed and some water to extend as a soup. Also add chopped tomatoes or cucumbers for crisp chunky texture. Chill and serve.

Non-vegans would enjoy adding yogurt or sour cream to both recipes. Quick and great summer fun!

http://clicks.aweber.com/y/ct/?l=8K4CN&m=1ct_nqnEsSUWOv&b=TfjHVb5qRLfFlTRkEtrvDg

Life is a marvelous painting

Imagine! No peaches ans apricots soup videos! Unlike the above recipes, I am going to use no sweetener. I want the taste of the fruit to resonate on your palate. If you can, find FRESH and RIPE fruit to use. ORganic always provides a less contaminated fruit, however if you have to use fresh “other” produce instead. Whever feasible: purchase locally grown produce.

The apricots and peaches look so tempting tonight. The peach was a little “green” and added more tart taste than I’d prefer. Thus the riper, the sweeter results you will have.

Choose 2-3 of each fruit. Wahsh, cut and blend.
Add sliced or chopped avocados to blended base. Soup is ready.
I added some mung bean sprouts and then some hemp oil and flaxseed oil and a little salt. These additions rounded out the tartness.

If you are not a vegan and are not worried about a “raw foods diet”,
then pull out yogurt (unsweetened) or whipped cream or just cream. Either add a dollup to the soup, swirl some in, or blend with the fruit.
You will increase your calories, and have more protein. Add blended ice and you will have a fun smoothie or parfait for the kids ( or adults who like to act like kids!). Summer delights can be fast and fun! Enjoy and share.

In a rush? Cook with us! Nibble,just too hungry to wait.

Here’s a few good ideas about watermelon soup. Today I made my own version. 4 inches or so of chopped watermelon. More for larger servings. Blend. Add a handful of mung bean sprouts and blend again. The sprouts add more protein. They also thicken the soup. Serve cold.

You could also or instead blend some of your favorite nuts. This variation creates a thicker creamier soup.

If you want a lighter soup, blend as instructed above, without sprouts. Add chopped fruits. Eamples: finely chopped apples, peaches, apricots or dried cherries, cranberries. Or you may want to splurge and add chopped mango and fresh blueberries. Chill until you are ready to serve. adding fruits instead of blending them keeps the joy of watermelon flavor and color and the distinct delicious flavors of each other fruit.

One of the chefs in the videos also said you could use other melons. If you are going to do this, the soups automatically are going to be heavier and a much more strong flavor. You might want to add a diluted juice base: water, cranberry juice, lemon juice and water, or lime juice and water. Banannas, pineapple, strawberries would be more appropiate complimenting fruits. Shredded coconut or coconut milk also would work well. A few sprigs of peppermint would make the soup look deliciously summer.

These soups are more filling than you expect but each capture summer’s freshness and won’t add the “weight”. Enjoy! Feel free to share.

If you get hungry for Spicey living enjoy! Photo by Mary MacIntyre

Small amounts of spices combined with the right foods can transform your culinary experience. Did you hear that there will a MOVIE about JUlia Child? She was a gourmet cook who taught the world much about cooking and diversity. In honor of her wisdom, I am dedicating this blog to her.

http://en.wikipedia.org/wiki/Tarragon
Tarragon or dragon’s-wort (Artemisia dracunculus L.) is a perennial herb in the family Asteraceae related to wormwood. Corresponding to its species name, a common term for the plant is “dragon herb.” It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India, western North America, and south to northern Mexico. The North American populations may however be naturalised from early human introduction.

Tarragon grows to 120-150 cm tall, with slender branched stems. The leaves are lanceolate, 2-8 cm long and 2-10 mm broad, glossy green, with an entire margin. The flowers are produced in small capitulae 2-4 mm diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. (French tarragon, however, seldom produces flowers.[1])

French tarragon is the variety generally considered best for the kitchen, but cannot be grown from seed. It is normally purchased as a plant, and some care must be taken to ensure that true French tarragon is purchased. A perennial, it normally goes dormant in winter. [1] It likes a hot, sunny spot, without excessive watering.[1]

Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavour. [1]

However, Russian tarragon is a far more hardy and vigorous plant, spreading at the roots and growing over a meter tall. This tarragon actually prefers poor soils and happily tolerates drought and neglect. It is not as strongly aromatic and flavoursome as its French cousin, but it produces many more leaves from early spring onwards that are mild and good in salads and cooked food. The young stems in early spring can be cooked as an asparagus substitute. Grow indoors from seed and plant out in the summer. Spreading plant can be divided easily.

[edit] Health
Tarragon has an aromatic property reminiscent of anise, due to the presence of estragole, a known carcinogen and teratogen in mice. The European Union investigation revealed that the danger of estragole is minimal even at 100-1000 times the typical consumption seen in humans.[2] http://en.wikipedia.org/wiki/Tarragon
[edit] Usage

[edit] Culinary use
Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, fish and egg dishes. Tarragon is one of the main components of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor.

Tarragon is used to flavor a popular carbonated soft drink in the countries of Armenia, Georgia and, by extension, Russia and Ukraine. The drink—named Tarkhun (pronounced [tarˈxuːn], թարխուն, Тархун), which is the Armenian, Persian and Russian word for tarragon—is made out of sugary tarragon concentrate and colored bright green.

Cis-Pellitorin, an isobutylamide eliciting a pungent taste, has been isolated from Tarragon plant.[3]

In Slovenia, tarragon is used as a spice for sweet pastry called potica.

[edit] Quotes
“I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.” –James Beard

[edit] References
http://en.wikipedia.org/wiki/Tarragon

Get the idea? Photo by Mary MacIntyre

When your day may not be full of light, bring out the raspberries. Or do it any time. This is a smaller salad great to have with a meal or sandwich.

Raspberries Basil Salad
1 box of raspberries (4-8 oz)
6 basil leaves cut (or see previous blog for preparation)
2-3 oz of cocnut milk or cream
optional: blueberries, oranges, or chopped apple
optional: be daring chopped/diced cucumber
Mix ingredients, add basil on top

Now you can do the same ingredients mixed into yogurt and make a good soup. Serve cold. Some may prefer the soup blended.

If you get hungry for Cajun enjoy! Photo by MAry MacIntyre

Well this is not about Cajun. I just found a beautiful cookbook by Emelie Tolly and Chris Mead published in 1985. http://www.amazon.com/Herbs-Gardens-Decorations-Emelie-Tolley/dp/0609803522 You can still find it at Amazon. I really lucked out at the low price I found it for. This is a beautiful hardback edition with many stories, photographs, and reviews.

If you love exotic books, with recipes and techniques from around the world this is a great addition for your library. If you want to learn more about herbs, then definitely read.

I spent longer than I planned reading and thinking. Since the material is copywrited I can’t copy the recipes. So I will make up a salad for you. Want Pizza instead, let me add a trick here.

Pick 5 herbs, three of which you seldom use.
Pick 4 salad greens. Include Argula, Parsley or cilantro, Chickory fresh (where do find that?), perhpas a mixed herb salad pack. Mix.
Finely chop some scallions. If your herbs are fresh chop 3 three and mix with your favorite oil. Try Coconut oil for a different zest.

That gives you two herbs to apply and mix or toss directly. Tarragon, fennel, or basil would be great selections. I have a soft spot for a dash of oregano too. If you are determined to add more, add some chopped celery root or water chesnuts and grated zuchinni
or carrot ( not necessary).

The lighter salad will be beautiful and rich with flavor. Repeat the above with other fresh herbs. Little variations can create major changes in flavors and textures!

Pizza? 2 choices: get your pizza dough ready. Take salad and put on dough. COver with 3 cheeses, bake. IF you are more traditional make sure to add a garlic organic tomato sauce and then layer cheeses and sald and bake. ALso try some gluten free crusts for variation and health. Old book offer fine dining and wonderful recipes!

Explore the world in your own backyard

Tonight I celebrated my losing 50 lbs by eating out! Vegetarian Moussaka at the Pyramid Cafe. I gave my leftovers to my friend, as I would not “break” the diet again tomorrow. Plus no dessert either. 50 lbs! At first he suggested that we go to a restaurant with raw food entrees, since I have been so good.

People noticing my changes are taking notes and reviewing their lifestyle habits. He is eating healthier, considering macrobiotic, and exercising more. My 80 year old frind has not been able to improve her diet much, but has added working out 2-3X a week in addition to swimming.

I began reading an ebook by Carol Hansen a fitness trainer, and she gave me permission to share some of her articles. SO every once in awhile I’ll include one here. As a lead in, in her book, she mentioned every new pound of muscle burns 50 or more calories/per day. My first reaction was, WOw! that means I could eat more! On a more serious note: Carol Hansen (article below) http://EzineArticles.com/?expert=Carolyn_Hansen

Article Source: http://EzineArticles.com/?expert=Carolyn_Hansen

My Mama TOlde me....

I won’t talk long tonight. I was looking at related videos when I was listening to Robin Easton…go to www.writersunbound.com and noticed this video. If you are intrigued about plants, herbs, and wild raw food, do watch the video. This was part 4, so check out the other three too.

So here’s another great resource for herbal and recipe information. Also go visit Josh at his blog!