Goodby Old Friend and Task Master

A few days ago I picked the last of my Garden.  I can't complain considering it is the first part of November and I still have kale, collards, carrots, potatoes and parsnips growing in the garden.  We picked the last leaves of the green plants and dug up all the roots. 

I have to admit that I will miss the Garden produce but not so much all the work.  Anyway, now we have snow on the ground and it covers up anything I could possibly feel guilty about, like the rest of the cleanup.  As soon as this round of snow melts, we will have one more push to clean up the rest.

In honor of the death of my wonderful Kale plants, I would like to share a salad recipe (not so much a recipe, as the ingredients for one)

Super Wonderful Kale Salad (as seen at whole foods market)

Add these Ingredients together in amounts that you desire.  I make a huge salad and eat it all week.

Kale, curly leaves pulled off in bite size pieces (no stems)

Napa cabbage leaves chopped in bite size pieces

Some chopped parsley leaves

Carrots, shredded

Cherry tomatoes

Red onion sliced and chopped

Shelled Edamame

Gogi Berries, (dried)

Blueberries

Sunflower seeds

Cashews

Acai Dressing

Mix to your desired taste

I start with the acai juice, about 1/2 a bottle because this is a large salad

Add oil and vinegar to taste

add salt, pepper, garlic powder, dash of cayenne

add agave to taste

Blend well and toss onto salad

Happy Halloween

We have beautiful weather today for all the little trick or treaters.  We don't usually have many, but because the weather is so nice, I better go buy some more candy.

Speaking of candy, I have sworn off eating sugar today.  I started my morning with a Green Juice.  I also made enough for the entire day.  Today, I am fasting from food and drinking just this juice.  Why?  Because it will help set me up for a good week of eating healthy and keep me committed, and keep me from eating sugar. 

Don't let the color fool you, it tastes great.

Green Juice Recipe

12 red, yellow, and green apples, organic and not peeled

1 meyer lemon peeled

a dozen fresh dug carrots from my garden, unpeeled

1 chunk of ginger root, 1 1/2 inch cube

1 bunch of kale

Juice in a juice extractor and enjoy at room temperature

Here are a collection of decorating photos.

Happy Halloween!

My Daughter, Liz grew this pumpkin then carved it like this!  Grrrrrrrrrrrrrrrrr

I will leave you with this Fall Casserole that is quick easy, and very yummy.

Polenta Chili Casserole

6 cups water

2 cups corn grit, (or meal - not flour)

1 tsp of salt as desired

Bring water to a boil and slowly stir in corn grit.  Stir frequently to keep from burning as it cooks.  Lower heat and cook till tender.  Grit will take up to 30 minutes, Meal is quicker.  When corn is thick and tender remove from heat and pour into a baking dish, (spray with pam).  Let cool while you prepare the veggies.

1 cup of green  bell pepper, diced

1 cup of sweet onions, diced

1 cup of fresh tomato, diced

2 package of Madras Lentils, or your favorite chili

Shredded cheese to taste

You can use a larger casserole for this recipe.  Here is the polenta grits in a smaller casserole (half)

I added two packages of the Madras lentils on top (Vegan) but you can use any chili or bean from a can.

Add the chopped peppers and onions

Top with the tomatoes and put in the microwave for 25-30 minutes depending on the size of the casserole.

Top with shredded cheese if desired and return to microwave to melt.  Serve with a little cilantro and sour cream to garnish.  Yummmmm

Cryyyyinnnng Over You

I am still in full swing preserving my garden.  Today, I chopped up all the onions from my garden and put them in the dehydrator.  Then I promptly put the dehydrator in the garage.  Our cars will smell like onions by morning.  (big snicker on my face).

While I peeled and chopped the onions, I couldn't get the song from Roy Orbison out of my head.  I kept singing  " I've been Cryyyyinnnnng over you."    Again, and again and again I sang that line with tears running down my cheeks.   It's a good thing I only do this once a year.

I won't bore you with all the details, but it has been quite a busy month.  I finished drying my peppers and tomatoes.  Picked and dried all the collards, kale and chard then blended them into a green powder.  I will add this to my smoothies this winter.  Froze green beans, and summer squash.  Picked the Bartlet pears and prepared and froze them.  I also froze my cantaloupe and honeydew.  Did I mention I have a very big garden?

The corn was worthless.  This is the last year I try to get corn.  It just doesn't like me, at least I will have some decent corn stalks for decoration.  My daughter and I picked lots of cucumbers and made dill relish.  We made two different recipes. 

I picked my dry beans and shelled them.  It is so fun to grow dry beans.  I chose 4 varieties this year. 

I have tomatillos waiting for me in the fridge and two large bags of Anjou pears ripening on the table.  I still have carrots, turnips, rutabagas, potatoes and winter squash in the garden.

OK, I said I wasn't going to bore you with all the details, so I will stop now.

Before I leave, I have to share a fun recipe I tried.  Homemade Potato chips made in the microwave.  It was great fun.

Homemade Microwave Potato Chips
Slice a potato into thin slices on a mandolin.  Spray your turntable with Pam and place the potatoes around on the tray.  Lightly spray the top and sprinkle with salt and any seasoning you like.  Then cook for approximately 5 minutes.  This will depend on how thick you sliced your potato.  Don't let them burn, but they can get a touch golden if you like.  We had a great time making and eating homemade chips.

More From the Garden and a TLT Sandwich

Here is what I picked out of the Garden on my Birthday.  You can see the cute table decoration that Craig put on the table for me.  I have the best Husband!  Now what should I make from this harvest? 

Ok, I blanched all the summer squash and vacuum packed and froze them.  Same with the green beans.  I shared some of the bowl of cherry tomatoes and regular tomatoes.  The collard greens made the wrap for our bean and pepper spread with cucumber, carrots, peppers, radish, sunflower seeds, and salsa.  It was yummy.  The peppers are sitting on the counter with the rest of the tomatoes they will be chopped and made into salsa.  That leaves me the cucumbers to devour on Sunday.  Yummmm   Oh, I almost forgot the melon that you can see right by the basket.  I thought it was a cantaloupe, but it was a honeydew and very ripe.  It was fine one day, and the next day it was bright yellow and ripe. 

Now for the TLT Sandwich recipe

Start with two slices of Great Harvest Bread (mmmm my favorite)  Add a gigantic slice of homegrown tomato on one side and lettuce on the other.  Add whatever dressing you would like for the bread.  We used a no fat ranch dressing. 

Slice some firm smoked tofu in thin slices and sprinkle with real maple syrup and a dash of smokey paprika.  Grill in a pan (Tiny bit of spray oil) and turn several times till firm and browned.  Place on paper towel until cool.

Add several Tofu slices on top of your Giant Tomato Slice and put the top on your sandwich and dig in.  Yummmmmm  Best Tofu Lettuce Tomato Sandwich around.  What does the tofu taste like (not chicken) it substitutes for Bacon.  It is yummy.

Hot and Sweaty? Try Drinking Healthy Homemade Beverages

Did you know that Caffeine and Sugar pull the water out of your cells and make you more thirsty and dehydrated.  Carbonated drinks reduce the minerals in your bones.  Why not try some alternative homemade refreshing drinks.

Barley Water is an ancient refreshing drink.  The Greeks used it in their celebrations and  many cultures use it for the ill and infirmed.  The British drink it as a refreshing drink.  Barley Water is used also for ill babies, children and adults and it provides excellent health benefits.  Check out the healing power of Barley Water.

Refreshing Barley Water

2 quarts water

1 cup hulled barley

2 lemons

1/4 cup honey

Place the water and barley into a medium saucepan; cover, set over high heat and bring to a boil.  Once the barley comes to a boil, decrease the heat to low and simmer for 30 minutes.  While the liquid is cooking, peel the lemons, being careful not to cut into the white pith.  Juice the lemons and place the juice along with the peel into a 3-quart pitcher and set aside.

After 30 minutes, strain the barley water through a fine mesh strainer into the pitcher. Discard the barley (save and add to your homemade soup, bread, or cereal). Add the honey and stir to combine. Refrigerate until chilled.

For other refreshing barley flavored drinks visit this site.

And to know more about the Health benefits of Barley Water go here and here.

Electrolyte Drinks from the grocery store are full of artificial colors, harmful sweeteners and chemicals.  Here is a recipe to make your own.  Add some citrus or fruit juice and ice and you have a duplicate of the fancy sport drinks.  Drink after long effects of the sun, illness, or you just can't quench your thirst (sign of dehydration). 

If you are on a sodium restricted diet, or medications, check with your doctor before consuming as the baking soda and salt can interact with medications.

From Bob Harper

 Electrolyte Drink

Ingredients:

1 liter of water
1/2 tsp of baking soda
2 tbsp of agave nectar
1/2 tbsp of sea salt

Combine all ingredients in water bottle and sip as needed

Simple Refreshing Electrolyte Drink

 1 cup coconut water (not milk, you can find this easily at a health food store)

1 cup pure water

1/2 tsp Himalayan salt (contains the minerals, essential to rehydrate- do not substitute)

Mix together and add sweetener and flavors as desired.

optional items:  stevia, orange juice, lemon juice, lime juice, pomegranate or other berry juice

Vitamin C Drinks.  Why not try some refreshing citrus drinks to cool off in summer heat.

6-8 Lemons, Limes, Oranges, or Grapefruits - fresh squeezed.

Water to dilute to taste

Agave, Stevia, or Honey to taste

Heat 1 cup water and add sweetener till dissolved.  Mix into juice and add ice to dilute to your favorite tartness.

Optional:  Add crushed mint leaves, fresh smashed raspberries, strawberries, or blueberries.

Refreshing Fruit Drinks are a summer must.  Here are a few recipes to get started.

Green Cooler

4 Kiwi fruit
2 cucumbers
2 Celery sticks

1/2 inch piece Ginger
crushed pepper to taste
salt to taste
2 scoops crushed ice
1 cup water

 Peel fruits and cut all ingredients in little pieces. Blend in a high power Blender add water as needed and ice to cool.  Don't over blend.  Optional additions:  Parsley, alfalfa sprouts, or mint.

Melon Cooler

2 cups cubed watermelon (no rind)

2 large stalks of celery

1/2 cup ice cubes

Blend in powerful blender

Watermelon Heaven

2 ¼ cups watermelon flesh, de-seeded and roughly chopped

2/3 cup cucumber, peeled and roughly chopped

4-5 teaspoons lime juice

1 cup coconut water

12 fresh mint leaves, rinsed

A pinch of paprika

Unrefined sweetener such as stevia, agave, coconut/palm sugar or maple syrup to taste (optional)

 Place all ingredients into a blender and blend until mint leaves are thoroughly incorporated.Strain and serve over ice. Add sweetener to taste.

Fruit Waters are very light and refreshing.  There are endless possibilities.

1 gallon of pure water

1 orange (organic because we are using the peel) scrub and wash

Cut the orange in half and cut off a small sliver at each end.  Squeeze into the water dropping the whole orange and peel into the water. Do not let the seeds into the mixture. Steep in the fridge overnight or for at least 4 hours.  Strain if desired and enjoy.  Optional: add small amount of stevia or agave.

Substitute any citrus fruit, cucumber, celery, or berry and continue as directed.  (chop any veggies into small pieces to maximize flavor).

Also try mint, ginger, basil  or herbs like rose hips, hibiscus, spearmint, catnip, lavender, lemongrass, lemon balm, lemon verbena, rosemary, thyme or parsley to add a vitamin kick. Try other fruits such as apples, grapes (halved), pineapple, peach, plum, cranberries... you get the idea.  Also, a few spices can be added sparingly: cinnamon sticks, whole cloves, whole nutmeg, etc. 

Wrap herbs and spices in cheesecloth if desired.  If you are really brave you can try evergreen pine, spruce, and fir sprigs, juniper berries, and edible flowers - rose, nasturtium, pansy (make sure they are edible) 

To add more flavor you can add caffeine free herbal tea bags, Honeybush and  Rooibos red tea. (Rooibos and Honeybush are  actually a bush, not a leaf.  They do not contain caffeine or tannin)

Where or Where is the Perfect No Fat Dressing?

Eating a plant based diet is definitely a new experience for Craig and I.  He has a more difficult time than I do because he was raised as a meat and potato boy.  Actually, his favorite was hamburgers and milkshakes.  My father was a Navy veteran, we ate stew, bean soups of every kind, canned vegetables and lots of coleslaw and potato salad.  My mom was a good cook, but she loved to let my Dad take the lead and he would usually cook Navy style.  We loved it.  I also live in an area where farms surrounded us, so we did eat lots of local produce.  I love veggies, Craig tolerates them.

I always thought that I loved salads.  Lots and lots of lettuce and chopped veggies. Mmmmm and don't forget the home grown tomatoes.  It wasn't until we started eating a plant based diet, that I realize that I didn't love the salad so much as I loved the salad dressing.  True confession:  I love salad dressing.

In addition to our plant based diet, we are eating no fat.  Yah, we are trying to clean out our old arteries and make room for all our wonderful blood supply.  I cannot find a no fat salad dressing that I can tolerate.  Salads are just not the same.  I tried the lemon juice and pepper, vinegar and spices,  pureed fruit and vinegars, tomato purees and spices and vinegar,  all manner of concoctions.  I bought some fat free dressings from the health food store in the refrigerator section and they were so strong with vinegar, I could have breathed out fire and vapor.  It is my quest to find some dressing that is fat free, or nearly fat free that I can tolerate, because frankly I love salad dressing more than salad, who knew!

Tonight I had a breakthrough.  A dressing that I could enjoy.  I am still on the path to no fat dressing nirvana, but for now I enjoyed my very first salad dressing.  It isn't 100% no fat, but it has very little with no added oil.

Almost Nirvana Dressing

Mix together in a blender or I use a magic bullet
1/3 block of soft tofu
3-6 Tablespoons Apple Cider Vinegar, to taste
3 or more Tablespoons of Almond milk to thin
1 small tomato chopped
small handful of chopped green onions
1 tsp of dry ranch dressing mix (I used the dip packet, yes this isn't the healthiest seasoning, but but but but)
spices to taste  I used:
garlic powder
onion powder
cumin
chipotle pepper powder, just a dash
dried vegetable seasoning
Salt, pepper, dash of stevia
Blend and add more vinegar or almond milk as needed for consistency.
I think I would add a bit more seasoning the next time I make this. Maybe a little tomato paste.
My goal was a creamy tomato dressing. 

To go with the salad, I made a Polenta Tamale Casserole

Polenta Casserole (no added fat)

1/2 large sweet onion chopped

1 large green pepper chopped

1 can corn

1 can of black beans

1 small can tomato sauce

1 cup of fire roasted tomato chunks

1/2 package of Boca Burger meatless shreds

1 tsp cumin

1/2 tsp chili powder

1-2 tsp of a taco seasoning (I used frontiers Mexican fiesta seasoning)

dash or more of chipolte pepper seasoning, depending on your taste for heat

salt and pepper as desired

Place pan on burner and let it heat.  Add onions and peppers to a hot no-stick pan and let them sizzle until cooked and almost ready to stick, stir often.  Add tomatoes and all the other ingredients, stir and cook until well heated. Set aside and make the polenta.

6 cups water

1 3/4 cup cornmeal

salt to taste

Bring water to a boil, add salt and add cornmeal in steady stream (not too fast) stirring continually.  Once all the cornmeal is added, stir and cook back to a boil.  Lower heat and cook till tender, stirring frequently.  Remove from heat and quickly spread half the mixture in a 9x11 casserole dish, sprayed with pam. Spread flat. Add the Boca burger mixture then top with the remaining polenta and spread flat.  Bake for 25 minutes in a 350 degree oven.  Serve with Salsa, ketchup and a sprinkling of rice cheese. 

First Spring Harvest

I went harvest crazy on Saturday.  I picked my first vase full of Lilacs

I also picked the first of my Salad Greens.  Here is a  recipe for a Super Salad.

1 bunch of spinach or kale, torn into bite size pieces
2 large handfuls of any kind of mixed spring lettuce
1-2 cups chopped chinese cabbage or shredded head cabbage
2-3 carrots, julienned or shredded
1/2 thinly sliced red onion (or white)
Handful of chopped parsley
1 handful of raw sunflower seeds
1 container of cherry tomatoes
1 handful or raw cashews
1-2 large handful of fresh blueberries
goji berries, raisins or cranberries to taste
Toss all ingredients in bowl with dressing

Acai Dressing

2/3 cup Acai juice
1/4 cup olive oil
apple cider vinegar to taste approx 1/8 cup
your favorite spices.  Try onion powder, garlic powder, cayenne (dash),
Salt and Pepper to taste.
Add sweetener (agave or honey) as desired
Blend in a blender till mixed

Spinach from my garden

Baby lettuce and cabbage from my patio garden container

Mixed Salad Greens

Finished Salad

Plantain Upside-Down Cake

I joined Bountiful Baskets and have been receiving wonderful baskets of fresh fruit and veggies each week.  Sometimes we get unusual produce like plantains.  I have never used a plantain, so I did a little research on the internet and combined several recipe ideas to come up with my own  version.  Here is my recipe for

Plantain Upside-Down Cake.

2 large black plantains
1/3 cup brown sugar
3 Tablespoons of melted butter

Cake Batter

1 cup all purpose flour

1 cup whole wheat flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter or healthy Earth Balance
1/2 cup sugar
1/2 cup agave or honey
3 large eggs
2/3 cup almond or soy milk with 1 tsp lemon added to sour
1 teaspoon vanilla or 1 vanilla bean scraped

Start with 2 large black Plantains (Plantains come green, yellow, and spotted black).  The more they ripen, the sweeter they are.

Peel, and cut in half lengthwise and then lengthwise into quarters, then chop into 1/4 inch slices.  Place into a pyrex dish.  Mine was 7x9 but you could use an 8x8.  Sprinkle the brown sugar over the slices and drizzle with the melted butter.  Mix together and bake at 400 degrees for about 20 minutes until carmelized.

While this is cooling a bit, make the cake batter.

Cream the sugar and butter together in a mixer.  Add the agave, eggs, vanilla and buttermilk. Mix.  Combine the dry ingredients into a bowl and add to the wet mixture a little at a time.  Do not overbeat this cake. Scrape the sides of the bowl when necessary.

 Spread over the the top of the warm carmelized plantain and bake at 350 degrees for about 25-35 minutes depending on the size of your pan.  This cake is enjoyed best while warm.  Top with whipped Cream, or Ice Cream if desired.   Yummy



So what if it Snowed 6 inches in April

I'm making the best of the snow situation.   I made a wonderful Mexican Taco Stew for dinner to keep us nice and toasty warm.  I had extra Zucchini and went to the Whole Foods App on my phone and searched for recipes containing Zucchini and found a yummy stew.  I would have made it vegetarian, but with all the snow outside I added a can of chicken to the recipe.  It hit the spot and Craig was happy I used  a little meat.  I have included the fast recipe that I changed.   Credit for the original recipe goes to Whole Foods App.  My newest favorite App.  (Simple and fast recipes and a way to search with what you have on hand!) 

Mexican Taco Stew

1 can of chicken Breast with liquid

1 medium onion, chopped
2 garlic cloves, finely chopped
2 tablespoons taco seasoning

2 cups chicken broth (could use low sodium)
1 large zucchini or summer squash, cut into small cubes
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes
1 cup frozen corn kernels (I used drained, canned)
1 cup medium salsa (I had homemade chunky so that is what I used)

Sauté onion and garlic until onion is translucent. Add chicken to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.   I served this with a sprinkle of cheese on top and two fried tortillas on the side.  Mmmmmmmm

Here is the original recipe link  http://www.wholefoodsmarket.com/recipes/2286