Here’s your assignment: tranform these recipes to make a salad or soup. Hint: by addidng agar you are helping your joints and thickening a recipe. You may simply add it to a recipe, or follow directions on the pack to make a vegan “geleatin” Chia seeds soaked can also add a nutty thickener for recipes.
2-3 fresh limes diced
4-6 cucumber sliced. Soak in a light marinade
1/2-1 cup of water
4 tablesppons of horse radish
Optional use red chile powder or your fav hot sauce
2 teaspoons of dill
Mix ingrdients in a large bowl. Add optional fruits diced. Fresh fruit better. OPtion: Blend a few fruits for a base. Chill.
Presto a cold soup.
Overnight: you may have a mold. If you cook the agar and pour it into the soup and chill for several hours then you WILL have a mold.
Now what would happen if you blend greens and use them instead of the fruits? Blend greens or tomatoes to the above and then add dried cranberries or cherries or both to soup. garnish with cream or yougurt. See now you 6 recipes to choose from.
Also you can serve in small dessert bowls for fun. Recipes by Mary MacIntyre. Please feel free to share and please give credit here.
On the way home last night, I heard an old interview with Julia Child. Remember this famous cook? She said don’t be afraid. If you don’t quite the right measure of an ingredient, or even an ingredient, you can substitute or add something else. We need to conjure up our creativity as well as learn how ingredients work or combine. (Me)
“Bold American Cooking” is a great book for ideas regarding how ingredients work. Also about how to move beyond the ordinary. Food is energy that needs to move about and be celebrated. New titles will be made. Pg 90 for the original recipe.
In this wild tradition I will modify several recipes that the orginals are found in Noteworthy by Joan Frehling. See previous posts.
Hot and Spicy Tomatoes pg 90 for original recipe.
Summer screams for fresh:
5-6 juicy red tomatoes
2 green tomatoes if available
10 small teardrop yellow tomatoes
(if not available substitute other tomato varieties)
Slice large tomatoes.
slice your favorite sweet onion,
or use Large scallion onions, often called Mexican onions. USe both green tops and onions
1 cup of chopped parlsey
1/2 cup of cilantro (if you like it
4 basil fresh leaves
a pinch of thyme
NM red chile powder
Get your favorite mariande sauce no sugar
or use olive oil, cider vinegar, and coconut oil as a marinade.
Add spices above to marinade. Chill while preparing other ingredients.
Prepare as hot as you want, please taste in increments.
Leave some marinade to use as option for fussy eaters. Mix most og the veggies with marinade and chill. Serve with slices of fresh mozerrella cheese, or yogurt, or sliced toast triangles with favorite toppings. Boursin or jam? Recipe by Mary MacIntyre feel free to share, and please credit me.
Now think of 3 ways to turn this into a cold or hot soup.
We oft think of tarts as sweet desserts. SO lets go further and try out this NOteworthy Cook book by Joan Frehling recipe for a CABBAGE tart.
6 cups of shredded cabbage
1/4 pound butter
5 beaten eggs
2 cups whipping cream
1 tsp of nutmeg
1/4 teasppon of garlic powder
salt to taste pepper to taste
1 9 inch unbaked pie shell, optional
In a heavy skillet cook cabbage in butter over medium heat, stirring until golden.
Combine egges,cream, and seasonings. Place cabbage in pie shell or lightly greased shallow baking dish. Pour egg mixture over cabbage. Bake in preheated 350 degree oven 45 minutes or until custard is set and lightly browned. If omitting pie shell, place baking dish in panof hot water for baking.
Serves 6-9
Now make this a super gourmet recipe by adding some ricoota cheese, cut pineapple ( small squares), some raisens or sliced mango. Mix in after 30 minutes of baking. Option by Mary MacIntyre.
Zuchinni pudding:
I am altering this recipe to make it fast and easier.
Grate 4 small zuchinnis
Prepare a no sugar vanilla pudding mix
(raw option: blend coconut milk, cashews, agar, agar and let set for 15 minutes in the fridge)
You can also look up a simple pudding recipe.
Mix grated zuchinni into pudding mix. If serving hot add grated cheese of choice. If serving cold let it sit in the fridge for 15-30 minutes.
Yogurt and agar can be used as substitutes for pudding. Grated carrot, raisens, or dried cherries can also be added. test 2 of your favorite spices( perhaps garlic and basil, or minced onion and nutmeg) into blend. This is another way to get the veggies into your family’s tummies.
Listen to the bowls story….
Well, I couldn’t find a Noteworthy recipe vidoe for you so…
From Noteworthy Cookbook, see the blog on Writers Unbound Blog.
Cucumbers in Sweet-Sour Sauce:
page 254
4 large cucumbers, peeled, halved lengthwise,seeded cut into 1/3 inch pieces.
2 tablespoons flour
2 tblsps butter, melted
1 cup beef both
2 tblsps of whtie wone vinegar
2 tblsps chopped dill
4 ounces drained capers
Cooked cucumbers in salted boiling water several minutes. DO NOT OVERCOOK. Drain Well.
In a sauce pan over medium heat stir in flour into melted butter. Slowly add brith, stirring until sauce thickens. Add remaining ingredients. Mix Well. Combine with cucumbers and serve warm.
How to Make Young Thai Coconut Yogurt - The Renegade Health Show Episode #362 Related Tags: coconut kefir, coconut meat, coconut yogurt, fermentation, how to ferment coconuts, young thai coconut yogurt
This show is the second in our two part series on how to ferment coconuts…
Last week we made coconut kefir and this week… coconut yogurt.
This is fun and easy-to-make, plus it tastes great!
And, by the way, if you’re making a lot of kefir, chances are you’ll have a LOT of coconut meat to play around with!
Spring takes many forms let new sprouts grow within
Ran into some glitches. 1) Read the entire article by using links provided. Also there’s a great recipe there as well. 3) Youtube to the rescue. Bryant Terry has a book or 2 too. This is great stuff.
Vegan soul food: Down-home cooking goes meatless
By JULIA TERRUSO
Philadelphia Daily News
terrusj@phillynews.com 215-854-5444
http://www.philly.com/philly/entertainment/20090723_Vegan_soul_food__Down-home_cooking_goes_meatless.htmlSOUL FOOD carries a certain connotation of deep fryers, heavy cream, lard and tastiness at the expense of arterial clogging. It doesn’t have to be that way.
Vegan food also carries a certain connotation - of tasteless but sensible cuisine dependent on faux tofu meats and processed fake cheeses. That’s not always the case, either.
Chef and self-proclaimed food activist Bryant Terry wants to set the record straight: Soul food can be fresh and even healthy; vegan cooking can have soul.
Terry’s cookbook, “Vegan Soul Kitchen” (Lifelong Books, $18.95), brings the flavor without the fat. It’s a collection of fresh fruit-, vegetable- and nut-based meals which, while classified as “vegan,” are also traditional family recipes with a hip and healthy flair.
“I thought it was important to make an intervention in the genre of African-American cookbooks,” Terry said in a recent interview. “In terms of books from major publishers, there isn’t a single book that presents African-American cuisine without animal products -
Have you met the Hungry Housewife? She’s very busy these days cooking up a storm. Cafe Mom also interviewed her and so I included a clip of that below. COk with passion and enjoy food to your health!
1 1/2 pounds boneless, skinless chicken boobs, cubed
Olive oil
Salt and pepper
8 oz light cream cheese, softened
6 basil leaves, finely chopped
1 oz(about 2 TBSP) sun dried tomatoes, chopped
1 clove garlic, chopped
3 slices bacon, cooked(crispy) then broken up
3 Tablespoon Parmigiano-Reggiano Cheese, shredded
1/4 to 1/2 cup white wine
Cook your puff pastry shells according to package directions.
While your shells are baking, heat your Olive oil over medium heat.
Add the chicken to the pan and season with salt and pepper.
Cook until no longer pink. About 5-8 minutes
In a medium bowl mix together the cream cheese,basil,sun dried tomatoes,garlic,bacon,cheese and wine. Mix until smooth.
Slowly add it to the chicken. Mix with the chicken until no lumps remain.
Remove the middle part of the puff pastry and set aside per package directions.
Place chicken mixture into the hole in the pastry and put the little “hat” on the top of the chicken.
****This sauce would also be yummy over pasta or rice***
How would you describe your cooking style?
My cooking style is totally family-friendly. I don’t cater to my kids’ taste buds. They eat whatever my husband and I eat. I might have to change the meal a bit for them, but I NEVER cook a separate dinner for them. I make two hot meals a day. My darling son doesn’t like cereal (convenient, huh?), so he gets eggs and bacon or homemade waffles every morning! Can you say SPOILED??
Can we see the inside of your kitchen?
I always keep my cookbooks here at the end of my baking counter. The two, white 3-ring binders are a collection of my favorite recipes very neatly organized and categorized.
In a rush? Cook with us! Nibble,just too hungry to wait.
Up early this morning and went to twitter for a moment. Did a search for dandelion. Then clicked a bit and found this Cokking Blog. I often forget the power of Twitter for connections and new ideas. Though I don’t have my plugin here. I would love it if you’d follow me on twitter. I am Makkinart there. Also if you have recipes to share, let me know.
White Bean and Roasted Red Pepper Dip
(makes 2 snack sized servings)
Printable Recipe
Ingredients:
1/2 19 ounce can white beans
1 roasted red pepper
2 cloves of garlic
1/2 lemon (zest and juice)
1 tablespoon olive oil
salt and pepper to taste
Directions:
1. Puree everything in a food processor until smooth adding water (or more olive oil) to bring it to the consistency that you desire.
Similar Recipes:
Hummus
Roasted Red Pepper Hummus
Muhammara (Middle Eastern Pepper and Walnut Dip)
Edamame Dip
You might also like:
Edamame Dip Roasted Red Pepper Hummus Muhammara (Middle Eastern Pepper and Walnut Dip) LinkWithin Posted by Kevin at …
Go visit the blog for more fun and ideas. New ideas feed the brain.
Have a great day!
Here’s the secrets you’ve been waiting for, and having a great video to show the details. Imagine a healthy dessert that also high in protein. Also see how she uses various herbs nd spices to help your body keep healthy sugar levels and digest the food better.
Thesse recipes are terrific for people with special dietary needs (inc. gluten free). I love peaches and so I’ll probably try this one.
Elaina Love’s Raw Food Recipe for Peach Cobbler
Pie Crust
2 Cups Walnuts
1/4 Cup Raisins
1/4 Cup Dates
Pinch of Salt
Cinnamon
Put in Food Processor and pulse until crumbly. Take out 1/2 and put to the side for topping.
Do you see the bear here? Imagine it! Photo by Mary MacIntyre
Here are 2 sample recipes from 2 pages with a lot of selections. Bookmark these sites for future collections. Enjoy these 2 I brough here for you.
Beets with Mint and Yogurt
2-3 beets, boiled or roasted in foil
2 cups plain yogurt
3/4 - 1 teaspoon salt
freshly ground black pepper
1/8 - 1/4 teaspoon cayenne (optional)
2 1/2 tablespoons finely chopped fresh mint
1 tablespoon oilve oil
Peel the beet and grate it coarsely. Put the yogurt in a bowl and beat it lightly with a fork or a whisk until it is smooth and creamy. Add the salt, pepper to taste, and cayenne, if using. Mix. Add the mint and beet. Mix gently. Put the oil and garlic in a small frying pan and set over medium-high heat. The garlic will eventually begin to sizzle. Press down on the garlic with a spatula and let it sizzle some more, turning the pieces once or twice, until they turn a medium brown. Now pour the flavored oil and garlic into the bowl with the yogurt and mix. This cool dish accompanies spicy lentils or curries well.
http://www.farmfreshtoyou.com/recipes/beets040506.shtmlArugula Pesto
Recipe courtesy Michael Chiarello
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
1 min
Level:
Easy
Serves:
2 cups
Ingredients
4 cups packed fresh arugula
1 tablespoon minced garlic
Salt and freshly ground pepper
1 cup pure olive oil
2 tablespoon pine nuts, toasted, plus 1 tablespoon
1/8 teaspoon vitamin C (optional)
1/2 cup freshly grated Parmesan
Instructions
Prepare an ice water bath in a large bowl, and bring a
large pot of water to a boil. Put the arugula in a large sieve and plunge it into the
boiling water. Immediately immerse all the arugula and stir so that it blanches evenly.
Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula
Copyright 2009 Television Food Network G.P., All Rights Reserved
FPRIVATE “TYPE=PICT;ALT=FoodNetwork.com”
2
Arugula Pesto
Recipe courtesy Michael Chiarello
into the ice water bath and stir again so it cools as fast as possible. Drain well.
Squeeze the water out of the arugula with your hands until very dry. Roughly chop the
arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 2
tablespoons of the pine nuts, and the vitamin C, if using. Blend for at least 30 seconds.
In this way the green of the arugula will thoroughly color the oil. Add the cheese and
pulse to combine. The pesto will keep several days in a tightly sealed container in the
refrigerator.
Pull out before dinner to get to room temperature. Before serving, add the remaining 1
tablespoon toasted pinenuts.
Copyright 2009 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 03/12/2009
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_24485_PRINT-RECIPE-3X5-CARD,00.html
OK: Here’s a connection to many recipes, answers from the chef, and some recipes. Have lots of fun!
Adapted from “The Enchanted Broccoli Forest.”
Preparation Time: About 20 minutes to prepare, plus time to simmer and chill.
Yield: 5 to 6 servings
Printer-friendly format
Brace yourself for a stunningly colorful soup!
You can make this up to a day in advance. The seasonings intensify the longer it sits.
NOTE: Frozen cherries work very well here. The bonus is that they come already pitted. Defrost them first, and use about 3 cups.
1 1/2 pounds ripe red or purple plums
1 pound pitted dark sweet cherries
1/4 teaspoon salt
1 cup orange juice
1 tablespoon minced or grated fresh ginger
2 teaspoons Dijon mustard
1 to 2 tablespoons honey (to taste)
1 teaspoon grated orange zest
2 cups buttermilk or yogurt
OPTIONAL GARNISHES:
A drizzle of buttermilk
Fresh mint leaves, torn or minced
Thin slices of kiwifruit
Pit and coarsely chop the plums. Place them in a medium-sized saucepan with the cherries, salt, and orange juice. Heat to boiling, then turn the heat down to very low. Cover and simmer about 5 minutes.
Add ginger and mustard. Cover and simmer 15 minutes longer.
Remove from heat; stir in honey and orange zest. Let cool to room temperature, then puree in a blender or food processor. Transfer to a container with a tight-fitting lid, cover, and chill until very cold.
Whisk in the buttermilk or yogurt just before serving. Top each bowlful with a swirl of extra buttermilk, a scattering of fresh mint leaves, and thin slices of kiwifruit.
Mollie Katzen, with over 6 million books in print, is listed by the New York Times as one of the best-selling cookbook authors of all time. A 2007 inductee into the prestigious James Beard Cookbook Hall of Fame, and largely credited with moving healthful vegetarian food from the “fringe” to the center of the American dinner plate, Ms. Katzen has been named by Health Magazine as one of “The Five Women Who Changed the Way We Eat.”
In addition she is a charter member of the Harvard School of Public Health Nutrition Roundtable and an inaugural honoree of the Natural Health Hall of Fame. An award-winning illustrator and designer as well as best-selling cookbook author and popular public speaker, Mollie Katzen is best known as the creator of the groundbreaking classics Moosewood Cookbook, and The Enchanted Broccoli Forest. Her other books include the award-winning children’s cookbook trilogy, Pretend Soup,Honest Pretzels, and Salad People; Vegetable Heaven (winner of the International Cookbook Reveu Best in Category award); Sunlight Café; Eat, Drink, & Weigh Less (with Walter Willett, MD of Harvard), and the best-selling The Vegetable Dishes I Can’t Live Without
Just created a new recipe. This raw veggie stew took about 15 minutes to create and is tastey and fun. You can try lots of variations when you suddenly find yourself with more food and veggies than expected.
2 large leaves of swiss chard
2 carrots any size (I used fresh carrots with greens on top. You can leave tops on or emove them as you wish)
1 small handful of sunflower sprouts
1/4-3/4 cups of pumpkin seeds raw (More nuts the creamier texture)
2 chopped red plums
1 handful of fresh parsley or fresh cilantro
1/2 large peeled cucumber
1/4 cup of water.
In a blender add 2 ingredients to the water blend. Add 2 more ingredients until all are blended completely. Serve. Optional: chill.
Serves 2-4 depending on size of bowl. Have extra? Pour into a ball or other glass jar and store in the refrigerator. Freezing in a ziplock bag is also a consideration. The frozen soup can be chopped in to cubes and added to other sauces or sops as well.
Some people prefer chunky stews. Add any of your favorite chopped raw veggies to this blend. Be creative. Fruits will also make a more dazzling epicure. Add mangos, papayas or pineapple.
Have fun! Recipe by MAry MacIntyre. Feel free to share, just use my url and name thanks.
More recipes from Tom Armstrong. Raw is fast, tasety and so much fun in the summer.
Marinara Sauce
1 ripe tomato, seeded and chopped (about 1/2 cup)
1/2 cup sun-dried tomatoes, soaked or oil-packed
1/2 red bell pepper, chopped (about 1/2 cup)
2 T extra-virgin olive oil
1 T minced fresh basil, or 1 t dried
1 t dried oregano
1/2 t crushed garlic (1 clove)
1/4 t salt
Dash black pepper (optional)
Dash cayenne
Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for 3 days.
Pesto
2 cups basil leaves (stems removed), tightly packed
1/4 cup extra-virgin olive oil
1 t crushed garlic (2 cloves)
1/2 t salt
1/4 cup raw pine nuts
Place the basil, olive oil, garlic and salt in a food processor fitted with the S blade and process until the basil is chopped. Add the pine nuts and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Do not overprocess: you should still see flecks of pine nuts throughout. Stored in a sealed container in the refrigerator, Pesto will keep for 5 days.
Almond Mesquite Mylk
2 1/4 cup dry almonds (will become 3 1/4 cup after 8 hrs soaking). Remember to rinse well after soaking
1 1/2 T mesquite pod meal
1 t salt
1 vanilla bean or non-alcohol vanilla
Soak nuts in filtered water for recommended amount of time.
Drain nuts. Combine all ingredients, fill Vita Mix to top with filtered water. Process all ingredients until smooth. Strain ingredients through a piece of cheesecloth or nylon bag (or stocking), squeeze hard. Use mylk for cereal, dessert or alone. Dehydrate te “pulp” that is left after straining. Spread pulp on a Teflex sheet and dehydrate at 110 F until dry and flaky. Use as flour in bread recipes or for cookies.
Raw Chocolate
1 16 oz package of cacao paste
Agave (to taste)
Vanilla
Coconut oil (optional)
Nuts and/or Goji berries (optional)
Put cacao paste in Pyrex measuring cup and then place cup into pan with water (being careful not to let water overflow into cacao) — place pan on burner and put on low heat. Watch and let cacao melt but be sure not to let it get too hot (under 110 F). use a liquid thermometer or as long as you can put your finger in the liquid and leave for 4 or 5 seconds before it burns, it should be fine. As soon as cacao paste melts, add other ingredients and pour or spoon into molds or pan. Once it sets up, put in air-tight containers and store in refrigerator.
I ate breakfast from my newly rained upon garden today. As a child I often relished the fresh tastes from my parents, rather our gardens. I did help weed and harvest, and shelled so many peas.
Gardening in NM, at least in my yard is far more challenging. Yet I am building the soil and do enjoy the process.
I follwed the links today and have many new recipes and recipe sites for you. If you like gardening and susatainability, please also visit my recent blogs at: http://lifetipsdaily.com
Enjoy!
Perfect Chocolate Mousse
1/2 cup pitted soft dates
3-4 T agave
1 T cold-pressed coconut oil (optional)
1 1/2 T non-alcohol vanilla extract
2 1/2 cups mashed avocado (about 3 medium avocados)
3/4 cup raw carob powder
4-6 T cacao powder (or additional carob powder)
Soak the dates in 1/2 fresh water for 5-10 minutes to soften. Drain the soak water and set aside. In a food processor, blend dates, maple syrup, coconut oil (if desired), and vanilla until smooth. Spoon in avocado and blend until smooth. Add a few tablespoons of date soak water if necessary to aid in blending. Spoon in carob and cacao powder and blend until smooth.
Spoon mousse into parfait or wine glasses. Keeps fresh for several days.
Coconut Smoothie
Juice of 1 fresh young coconut
Meat of 1 fresh young coconut
Pinch of Himalayan salt
1 t non-alcohol vanilla or inside scrapings of 1 vanilla bean
1 T mesquite pod meal
1/2 T lucama powder
2 T dark agave (or to taste)
1/4 cup hemp seeds
1 T bee pollen
1/4 cup or more of cacao nibs or powder (optional)
6-9 ice cubes
Open young coconut. Pour coconut water in Vita Mix and add coconut meat. Put all other ingredients (except ice cubes) into Vita Mix and bring to high. Run for about 30 seconds to 1 minute, then add ice cubes and continue on high for a minute. Pour into glasses and serve.
Other possible ingredients: maca, fruits, goji berries, Raw Power, acai powder, etc.
Dazzle your firends with secrets from Monica Sheridan’s “The Art of Irish Cooking” Doubleday Publishing
Whiting is a fish that once was abundant in Ireland (1960’s) You can use other white fish if you cannot find WHiting.
Whiting Fillets
p 32 of the art of Irish Cooking, M.S.
This recipe is mostly for children and healthy adults.
4 tblsps of flour
1/2 teasppon of baking powder
Salt and Pepper
A pinch of herbs
1/4 cup of cold water
4 small whiting fillets
Hot oil for frying
Mix the flour, baking powder, seaonings, and herbs with the water ( no lumps please) until you have a batter the consistency of thick cream. Put the fillets into this aaaaand when they are coated, one by one drop them into a pan of smoking-hot oil. The batter will puff up and become very crisp, while the fish is moist and succulent inside.
Fried Herrings
2 herrings
2 tbsps Irish Oatmeal
Butter for frying
Coarse Salt (Celtic Salt)
Roll the fresh herrings in oatmeal. Fry in a thick pan that has been coated and greased with butter. Drain on a piece of paper and season with coarse salt. Serve with lemon wedges.
Broiled Herrings
2 herrings
A little dry mustard
Salt
Rub the fish with mustard and broil over a clear fire.Season with salt. This is nicest when done in the open air.
Herring Roes
There are 2 distincy types of roe. There is gritty roes with thousands of tiny eggs from the female. There is soft milky roe from the male. Both are great.
1 pound of herring roes
A pinch of salt
1/2 cup flour
Butter for frying
Lemon juice, black pepper
Toss the roes in the salted flour. Fry gently in butter in heavy frying pan. Sprinkle with lemon juice and black pepper. Serve on rounds of buttered toast.
There lots more fun recipes that will dazzle your friends in her book” The Art of Irish Cooking” by Monica Sheridan Published by Double Day.
What's for dinner? Better yet, who has a good recipe for a favorite dish? Coaching Cooking provides recipes, cooking techniques, and foodie stories by someone who cares about food and about eating well. Expect to find information on delicious dishes and intriguing information about the world of cuisine including food trends, unusual ingredients, and fresh cooking ideas. Find inspiration for the next delectable feast!
Pancakes - or not
Tomorrow is Shrove Tuesday. I know this because very year around this time I try to persuade friends to collect me throws from Mardi Gras parades. Some years I succeed, this year I didn't. I [...]
Great dinners: Stress relief through cooking [caption id="attachment_493" align="alignnone" width="1024" caption="Abstraction: Ability to move beyond photo by Mary MacIntyre"][/caption]
At this time of night, I ought to geeting ready for my [...]
Sunday Evening Cookie Making • Shortbread Cookies
Makes: 2 dozen
1-1/2 cup butter, softened
1 cup granulated sugar
1/2 tsp. salt
6 egg yolks
2 tsp. vanilla extract
4 cups all-purpose flour
In a large bowl, cream [...]
2 Women Changing their local garden community [caption id="attachment_489" align="alignnone" width="1024" caption="Congratulations:Garden more!"][/caption]
This a fantastic way to start farms across the nation! In our own backyards! [...]
Food we eat:Dr. Vandana Shiva - Part 1 [caption id="attachment_486" align="alignnone" width="1024" caption="Real food for all species"][/caption]
"Half the people in the world don't get the nutrition they need" paraphrased from Dr [...]
What's for Dinner Tonight?
• Turkey, Black Bean and Corn Salad Wraps
Serves: 4
Shred some cooked turkey and mix with 1 cup of corn, 1 cup of black beans and 3 cups shredded romaine lettuce. Mix that with 1 cup salsa [...]
Ways to a Healthier Heart February is heart health month and the best way to get your heart healthy is to practice a few heart health exercises and to adopt a strategy to keep your heart at it's best. Here is some ways right [...]
We met the chef I'm still a hothouse of minor ailments, but I really want to give you a banquet update because there's so much news.
There are a hundred recipes being tested over the next ten days. I need to [...]
Have you had a Fig Lately? Did you know that many people when they go to purchase fruits, don't consider buying figs as a part of their fruit bowl, and you maybe one of those people.
There are 150 Varieties of figs the [...]
Time out with the letter 'p'
Today you have a miserable excuse for a post. I came down with something last night and today I still have that something, plus I had proofs to look at. Working through illness is seldom wise, so [...]
ACT service-learning program celebrates its 10th anniversary BOONE – Appalachian and the Community Together’s (ACT) service-learning program will celebrate its 10th anniversary at a luncheon on Friday, April 9. Outstanding students, alumni, community [...]
