tag:blogger.com,1999:blog-3184767384184615382024-02-07T03:07:04.453-05:00Real Food DailyLinda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-318476738418461538.post-57278822573183159542012-01-24T18:30:00.002-05:002012-01-24T18:33:21.659-05:00Easy Homemade Granola<div class="separator" style="clear: both; text-align: center;"><a href="http://www.eatingbirdfood.com/wp-content/uploads/2010/09/Pumpkin-Spiced-Nutty-Granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://www.eatingbirdfood.com/wp-content/uploads/2010/09/Pumpkin-Spiced-Nutty-Granola.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">If you’re looking for a great granola without all of the sugar and added preservatives—make your own! This quick and easy recipe is full of nutritious ingredients without all the extra junk! Best of all, granola is easy to modify. There really aren’t any hard and fast rules, so feel free be creative and swap out some of the ingredients!</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Ingredients:</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">6 cups old-fashioned oats (not quick oats)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 t ground cinnamon</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 cups shredded or flaked coconut (flaked coconut lends a “meatier” texture)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 cups chopped almonds, pecans or walnuts</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup sunflower seeds or pumpkin seeds</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup organic coconut oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup raw honey</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 T vanilla extract</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup raisins (or any mixture of dry fruit)<br />
</div><ol start="1" style="margin-top: 0in;" type="1"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">In a large bowl, mix together oats, cinnamon, coconut, along with the nuts and seeds.<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Heat coconut oil and honey in a small saucepan over medium heat until just melted but not hot. Remove from heat and add vanilla.<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Stir honey mixture into oat mixture. Pour into two large baking dishes and bake at 325 for 35-40 minutes or until oats are golden brown. Stir occasionally while cooking for even browning (keep an eye on them after 30 minutes because it can burn quickly). Remove from oven, and cool.<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add raisins or dried fruit. Store in an airtight container. If you’d like to extend the life of the granola beyond a few weeks, store in the fridge.<o:p></o:p></li>
</ol><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-48802314145709060952012-01-18T20:44:00.000-05:002012-01-18T20:44:40.552-05:00Healthy Hamburger?<div class="separator" style="clear: both; text-align: center;"><a href="http://i.huffpost.com/gen/23625/thumbs/s-BURGER-large.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i.huffpost.com/gen/23625/thumbs/s-BURGER-large.jpg" /></a>“Most people think you can’t have a healthy beef burger, but you can,” says John La Puma, MD, classically trained chef and author of <i style="mso-bidi-font-style: normal;">ChefMD’s Big Book of Culinary Medicine.<o:p></o:p></i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">However, traditional burgers have their pitfalls. First of all, never use conventional frozen patties because they contain the same mixture of low-grade meat, fat trimmings, and chemical additives in fast food burgers. Ground beef in regular supermarkets may be produced the same way and most likely come from factory farms that give cows hormones and antibiotics. <o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Geez, well how do you find the best burger meat? Good question! In descending order, these are your best choices:</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><ol start="1" style="margin-top: 0in;" type="1"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Grass-fed; compared to corn-fed, it’s higher in protein, omega-3 fatty acids, conjugated linoleic acid, beta-carotene, and vitamins A and E. It’s also lower in cholesterol and saturated fat.<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">100% organic (grass-fed or not) don’t contain added hormones or antibiotics).<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Local (raised without hormones or antibiotics)<o:p></o:p></li>
</ol><div class="MsoNormal" style="margin: 0in 0in 0pt;">Lean meats take a bit of extra care to cook because you’ll want to avoid overcooking which will cause dryness. Here are some cooking tips:<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><ol start="1" style="margin-top: 0in;" type="1"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; tab-stops: list .5in;">To avoid meat becoming too dry, you’ll want to literally stand there and watch your burgers on the grill! A burger that is just right can easily cross the line to dry city in a matter of seconds!<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; tab-stops: list .5in;">For additional moisture, after cooking, garnish your burgers with organic cheese, avocado, lettuce and tomato.<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; tab-stops: list .5in;">To prevent lean burgers from becoming tough, be gentle when making patties and resist the urge to over-handle.<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo2; tab-stops: list .5in;">To avoid steaming rather than grilling, be sure your grill, or pan, is hot before you put the burger on.<o:p> </o:p></li>
</ol><div class="MsoNormal" style="margin: 0in 0in 0pt;">Healthy “Real” Hamburgers<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Serves 4. Preparation time: 10 minutes. Cooking time: 10 minutes<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tsp olive oil<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 garlic cloves, peeled<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">½ tsp each salt and freshly ground pepper<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tsp dried oregano (Mexican preferred), crushed<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 lb well-trimmed grass-fed (preferably organic) beef chuck steak, ground<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 whole-wheat hamburger buns split<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">½ ripe avocado, peeled, seeded and cut into 8 slices<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 organic romaine lettuce leaves<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 slices organic tomato<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Optional garnishes: salsa, spicy brown mustard, ketchup (without high fructose corn syrup), jardinière (Italian relish of pickled vegetables), or pepperoncini peppers<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><ol start="1" style="margin-top: 0in;" type="1"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l2 level1 lfo3; tab-stops: list .5in;">Oil a grill or grill pan with the olive oil. Coarsely chop the garlic on a chopping board. Sprinkle the salt over the garlic; use the side of the knife to “cream” the garlic into a paste. Sprinkle on the pepper and oregano and mash them into a paste. Combine the mixture with the ground chuck, mixing lightly, and form it into four ½-inch-thick patties.<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l2 level1 lfo3; tab-stops: list .5in;">Place the burgers on the grill or grill pan over medium-high heat. Grill covered for 5 minutes. Turn the patties; continue grilling, covered, 3-4 minutes for medium doneness. To lightly toast the bunds, place them on the grill, cut sides down, during the last minute of cooking. Serve patties in buns with avocado slices, lettuce, tomato, and optional garnishes of your choice.<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l2 level1 lfo3; tab-stops: list .5in;">For big appetites, you can put two patties on one bun.<o:p></o:p></li>
</ol><div class="MsoNormal" style="margin: 0in 0in 0pt;">Per Serving: 326 Cal; 26 G Prot, 13 G Total Fat (3.5 G Sat Fat); 25 G Carb, 52 MG Chol, 523 MG Sod, 5 G Fiber, 4 G Sugars<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Reduced-Carb Options:<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Replace one-half of the bun with a slice of toasted, sprouted whole-grain bread and the other half with a romaine lettuce leaf. Or, for a bread-free version, wrap the burger in a big lettuce leaf. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">For us gluten-free folks--Udi’s makes a pretty good GF burger bun.<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Recipe from the book ChefMD’s Big Book of Culinary Medicine by John La Puma, MD, and Rebecca Powell Marx.<o:p></o:p></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">As always, bon appetite!! <o:p></o:p></div>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com2tag:blogger.com,1999:blog-318476738418461538.post-4413385735402773632012-01-17T23:38:00.000-05:002012-01-17T23:38:43.101-05:00Don’t Diet!<div class="separator" style="clear: both; text-align: center;"><a href="http://www.abetterbagofgroceries.com/wp-content/uploads/2012/01/diet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="http://www.abetterbagofgroceries.com/wp-content/uploads/2012/01/diet.jpg" width="320" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">By now we all know (or should I say I hope we all know) that eating an extreme diet or severely restricting food choices is perhaps one of the biggest mistakes we can make if we’re trying to lose weight (and keep it off)! Although you can initially lose weight on almost any diet, the minute you go off the diet, all the weight comes back—and more! This makes long-term weight loss nearly impossible and leads to discouragement and frustration. The best way to lose weight is to adopt healthy new habits and not think of these new changes as a “diet”, but rather as a new way of eating. Start slowly by working on these basic issues:<o:p></o:p></div><br />
<ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Avoid fast food, processed foods, and junk foods like the plague! Replace these empty calories with<i style="mso-bidi-font-style: normal;"> real</i> food.<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Eat smaller portions (this is easier to do when you’re eating real food because it is more satisfying).<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Eat more vegetables, fruits, nuts, and seeds</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Eat more lean protein; it will help you feel full longer<o:p></o:p></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Increase consumption of “good” fats such as omega-3’s while avoiding “bad” fats such as trans fats and polyunsaturated fats<o:p></o:p></li>
</ul>Dieting doesn’t work because by definition it is restrictive. By focusing on what you can’t have, it sets you up for defeat. Instead, focus on adding more of what you can have and get back to basics by enjoying fresh, seasonal foods and cooking at home more often.<o:p></o:p>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-25828562623273541642012-01-02T22:04:00.001-05:002012-01-02T22:09:27.110-05:00Mess O’ Greens Slow Cooked<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_7XPn2m-lQySC257pehnA6V2fZ9zE9zm9BqtULM19HPXBYToiEy5qP7HRUdVHrslQCPNuZXtdMwgfzx-lUXIOSuf-4WcSFURRgRPypIJYsy_E72njFH9Vm_pXix7Mx3MCFFnOd3k4if4F/s1600/mess+o+collard+greens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_7XPn2m-lQySC257pehnA6V2fZ9zE9zm9BqtULM19HPXBYToiEy5qP7HRUdVHrslQCPNuZXtdMwgfzx-lUXIOSuf-4WcSFURRgRPypIJYsy_E72njFH9Vm_pXix7Mx3MCFFnOd3k4if4F/s1600/mess+o+collard+greens.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">If you’ve spent any time in the South, then you know what a “mess o’ greens” is! Best of all, these cruciferous veggies are a concentrated source of good health. Collards, kale, and mustard greens provide a plentitude of nutrients. They provide nutritional support for detox, and are antioxidant and anti-inflammatory. The array of antioxidant phytonutrients is quite amazing—well over 45 and counting.<o:p></o:p></span></div><span style="font-family: Calibri;">A few tips to get started:<o:p></o:p></span><br />
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Always choose greens that are bright and crisp, with no yellow or brown spots and no discolored edges or small holes. Colors should be vibrant; yellow leaves mean they’re long past fresh, and have lost much of their nutritive value.<o:p></o:p></span></div><br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l1 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Store for no more than a few days. Keep them in the coldest part of the fridge in a zip-lock bag with the air squeezed out.<o:p></o:p></span></div><span style="font-family: Calibri;">Recipe:<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 cups organic chicken broth<o:p></o:p></span><br />
<span style="font-family: Calibri;">4 bunches fresh greens (collard, kale, mustard), stems removed and coarsely chopped<o:p></o:p></span><br />
<span style="font-family: Calibri;">6 whole garlic cloves, peeled<o:p></o:p></span><br />
<span style="font-family: Calibri;">4 green onions cut into ½ inch pieces<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 smoked ham hock or smoked turkey drumstick<o:p></o:p></span><br />
<span style="font-family: Calibri;">½ teaspoon coarsely ground black pepper<o:p></o:p></span><br />
<span style="font-family: Calibri;">Salt to taste<o:p></o:p></span><br />
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">In a large heavy pot, bring broth to a boil. Add remaining ingredients, return to a boil. Reduce heat to low, and barely simmer for about 1 ½ hours, stirring occasionally.<o:p></o:p></span></div><br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo2; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Remove ham hock or drumstick; shred the meat, discarding all skin, fat and bones, and return meat to pot. Crush garlic cloves with a fork and give the whole pot a good stir.<o:p></o:p></span></div><span style="font-family: Calibri;">Enjoy!<o:p></o:p></span>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-76295468216263961142012-01-02T14:00:00.000-05:002012-01-02T14:00:37.293-05:00Wheat Belly; Lose The Wheat, Lose The Weight!<span style="font-family: Calibri;"><o:p><span style="font-family: Times New Roman;"></span><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQKu42ReXaX_cClwXzpDBvcVuYa1NmCRy6HDymFltSpPWH4XiXDrBzrFNyjNTumJ0mfAbUt2aCiCbUQzVRGddxtcqMSCmT-9wPeiz4EzOoA2QXl2Np0gAv5yxocXoDDt45l6gcDZ-yGKY/s1600/Wheat_Belly1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQKu42ReXaX_cClwXzpDBvcVuYa1NmCRy6HDymFltSpPWH4XiXDrBzrFNyjNTumJ0mfAbUt2aCiCbUQzVRGddxtcqMSCmT-9wPeiz4EzOoA2QXl2Np0gAv5yxocXoDDt45l6gcDZ-yGKY/s1600/Wheat_Belly1.jpg" /></a>I don’t know if it’s just me, but I find the rise in obesity among both adults and children in the U.S. very perplexing. After reading Dr. Davis’s book <i style="mso-bidi-font-style: normal;">Wheat Belly</i>, I was shocked to discover that the wheat we eat today is not the same wheat that our great-grandparents consumed.<span style="mso-spacerun: yes;"> </span>In <i style="mso-bidi-font-style: normal;">Wheat Belly</i>, Dr. Davis exposes the truth about modern-day wheat. Modern wheat causes blood sugar to spike more rapidly than eating pure table sugar (white sugar) and has addictive properties that cause us to ride a roller coaster of hunger, overeating and fatigue! In most grocery stores, entire aisles are devoted to bread in all its forms.<span style="mso-spacerun: yes;"> </span>As if that weren’t enough, there are yet more aisles full of cakes, cupcakes, cookies, pies, tarts, sweet rolls, bagels, croissants, brownies, cereals, and other sweet baked goods.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And if you look at processed foods of all kinds, you’ll find wheat. And don’t even get me started on all the wheat lurking around in fast food and restaurant fare—wheat is everywhere! Wheat is the primary grain used in U.S. grain products; approximately three-quarters of all U.S. grain products are made from wheat flour.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dr. Davis explains that modern wheat is approximately 70% carbohydrate by weight.<span style="mso-spacerun: yes;"> </span>The carbohydrate in the form of a starch is called Amylopectin A. Amylopectin A is the most digestible form and is found in wheat.<span style="mso-spacerun: yes;"> </span>Because it is the most digestible, it is the form that most enthusiastically increases blood sugar.<span style="mso-spacerun: yes;"> </span>This explains why (gram for gram) wheat increases blood sugar to a greater degree than other carbohydrates such as lima beans or potato chips.<span style="mso-spacerun: yes;"> </span>The Amylopectin A of wheat products might be regarded as a super-carbohydrate, a form of highly digestible carbohydrate that is more efficiently converted to blood sugar than nearly all the other carbohydrate foods, simple or complex.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What about whole grains?<span style="mso-spacerun: yes;"> </span>Isn’t whole grain bread better?<span style="mso-spacerun: yes;"> </span>Not according to Dr. Davis. The degree of processing, from a blood sugar standpoint, makes little difference: Wheat is wheat, with various forms of processing or lack of processing, simple or complex, high-fiber or low-fiber, all generating similar high blood sugars.<span style="mso-spacerun: yes;"> </span>Just as “boys will be boys,” Amylopectin A will be Amylopectin A.<span style="mso-spacerun: yes;"> </span>In healthy, slender volunteers, two medium-sized slices of whole wheat bread increase blood sugar by 30 mg/dl (from 93 to 123 mg/dl), no different from white bread.<span style="mso-spacerun: yes;"> </span>In people with diabetes, both white and whole grain bread increase blood sugar 70 to 120 mg/dl over starting levels.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dr. Davis devotes a significant part of this compelling book detailing many of the health problems associated with modern wheat consumption. He also describes his clinical experience in helping many of his patients kick their wheat habit and restore not only their health, but effortlessly return to their ideal weight.<span style="mso-spacerun: yes;"> </span>He describes the increase in celiac disease over the past 50 years.<span style="mso-spacerun: yes;"> </span>While the most severe form of celiac is easier to diagnose, there are milder forms that manifest themselves as anything from mysterious rashes that come and go to diarrhea and other GI disturbances to arthritic aches and pains.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I agree wholeheartedly with Dr. Davis that the fat phobia of the past forty years turned people away from eating real food such as eggs, organic meats and full-fat dairy products, nuts, seeds, and healthy oils such as olive oil. But here’s the kicker, saturated fat was never the problem.<span style="mso-spacerun: yes;"> </span>Carbohydrates in combination with saturated fat cause measures of LDL particles to skyrocket.<span style="mso-spacerun: yes;"> </span>The problem has always been carbohydrates—not saturated fat.<span style="mso-spacerun: yes;"> </span>In fact, new studies have exonerated saturated fat as an underlying contributor to heart attack and stroke risk.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Part three of the book is devoted to saying goodbye to wheat and creating a healthy and delicious new lifestyle by identifying and eliminating wheat in all forms. There are many tasty recipes included as well!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This book, in my opinion, is one of the most important to have in your library (and your kitchen) if you’re serious about taking charge of your health. Trust me, it’s worth it!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">References:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><span style="font-family: Times New Roman;"> </span>2011 by William Davis, M.D., <i style="mso-bidi-font-style: normal;">Wheat Belly, </i>Rodale<o:p></o:p><br />
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<a href="http://www.webmd.com/diet/features/obesity-epidemic-astronomical"><span style="color: blue;">http://www.webmd.com/diet/features/obesity-epidemic-astronomical</span></a><o:p></o:p><br />
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</div><span style="font-family: Times New Roman;"> </span></o:p></span>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-43571676606810918842011-11-12T11:24:00.000-05:002011-11-12T11:24:31.327-05:00How to Have a Healthier Thanksgiving!<div class="separator" style="clear: both; text-align: center;"><a href="http://img.wikinut.com/img/7tw6qni9ukmvwdkc/jpeg/724x5000/Thanksgiving-dinner.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://img.wikinut.com/img/7tw6qni9ukmvwdkc/jpeg/724x5000/Thanksgiving-dinner.jpeg" width="320" /></a></div><br />
<span style="font-family: Calibri;">With Thanksgiving Day right around the corner, you may have begun considering how you’re going to maintain a sense of self-control while surrounded by all that delicious food! <span style="mso-spacerun: yes;"> </span>As we all know, the day is famous for its indulgences; overeating and then lounging lazily for the rest of the day watching football, napping, and spending time with family and friends.</span><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">For highly health conscious individuals, this holiday can prove to be a bit challenging. Well don’t worry, relax. I mean honestly, a once-per-year day of overeating most likely isn’t going to sabotage your diet plans. They key is to avoid destructive eating behaviors throughout the holiday season to avoid gaining unwanted pounds that will end up on your list of New Year’s resolutions!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">The good news is that there are some simple changes you can make to your Thanksgiving plans this year that will save you some calories (without sacrificing taste) and add some fun to your holiday.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1. Fit it all on one plate. Prevent over-stuffing yourself by fitting your Thanksgiving feast all on one plate (This works best if you don't use an oversized plate filled to the brim). Sample small portions and avoid going back for seconds. If you're tempted to return for more, give yourself 20 minutes (about how long it takes to feel full) first.</span></div><span style="font-family: Calibri;">2. Eat slowly. Thanksgiving foods are likely to be richer and more filling than your everyday fare, so eat slowly and savor every bite.</span><br />
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<span style="font-family: Calibri;">3. Enjoy the company of family and friends. Socialize during your meal and festivities. You can't eat and talk at the same time -- so the more conversation you enjoy, the less you’ll eat.</span><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">4. Get moving. Sign up for a local Turkey Trot 5K or 10K and spend your Thanksgiving morning getting some exercise. Not only will you burn some calories, but you'll also enjoy some holiday fun!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">5. Make your own cranberry sauce rather than the jellied stuff and save 120 calories.</span></div><ul><li><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Cranberries (boiled in sugar) (1/2 cup): 100 calories, <1g fat</span></div></li>
<li><span style="font-family: Calibri;">Jellied cranberry sauce (1/2 cup): 220 calories, <1g fat</span></li>
</ul><span style="font-family: Calibri;">6. Choose pumpkin pie over the pecan pie for dessert and decrease your caloric intake by 160 calories.</span><br />
<ul><li><span style="font-family: Calibri;">Pumpkin pie (1/8 pie): 340 calories, 15g fat</span></li>
<li><span style="font-family: Calibri;">Pecan pie (1/8 pie): 500 calories, 25g fat<o:p></o:p></span></li>
</ul><span style="font-family: Calibri;">Enjoy your holiday and, as always, Bon Appetit! <o:p></o:p></span>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-55458702303339280872011-11-06T13:26:00.002-05:002011-11-06T13:26:51.186-05:00Essential Fatty Acids Really Are Essential<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZuwk2U-MZ2LcbdD-Bv5Ak2ts3n5SQBUZKi3w_YkSocdWXjBfA8LGgg8kr5HbXvdJ0x02HUnJWVQgbLZxKoMMmxsJEm2Kc4T0nPcb7JfmXSbKLr-IbIqcxlQqD1XZgtPURzne7-94zdbI/s1600/Walnuts%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZuwk2U-MZ2LcbdD-Bv5Ak2ts3n5SQBUZKi3w_YkSocdWXjBfA8LGgg8kr5HbXvdJ0x02HUnJWVQgbLZxKoMMmxsJEm2Kc4T0nPcb7JfmXSbKLr-IbIqcxlQqD1XZgtPURzne7-94zdbI/s320/Walnuts%255B1%255D.jpg" width="320" /></a></div><br />
Fat. For so many diet conscious individuals, it's the ultimate dirty word! Yet, despite its bad reputation, the body needs the right fats; especially essential fatty acids to function properly. Fats from animal and vegetable sources provide a concentrated source of energy in the diet and they also provide the building blocks for cell membranes. One of the reasons that you’re always hungry on fat-free diets is that fats as part of a meal allow you to go longer without feeling hungry. IN addition, they act as carriers for important fat-soluble vitamins A, D, E and K. Dietary fats are also needed for the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes. Essential fatty acids (EFAs) are polyunsaturated fats that are considered essential because your body can’t make them. What this means is that you must get then from the foods you eat.<o:p></o:p><br />
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Striving to consume more omega-3s can bring you closer to the ratio our ancestors ate. One way to accomplish this is with a fish oil supplement. There are many delicious foods that offer omega-3. The list below is a nice mix of plant and animal fats.<o:p></o:p><br />
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Flaxseed oil and flaxseeds, walnuts, soybeans, winter squash, Brussels sprouts, scallops, salmon, rainbow trout, crab (Dungeness), and tuna.<o:p></o:p>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-26518992021620753412011-07-18T22:19:00.003-04:002011-07-20T01:01:40.849-04:00Grilled Salmon with Ginger and Sesame<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiVu2FzjtTzhO2aTgPkkohFwQLACuJkzwNTeeSiMH5Y8TvVrjtLVtQnRjj00HwonElq5SOkqq8qHXdvDrrUGQ2fU_88-zRYI8J1Y13VCP6FWnkFK0p4osH055r_pLivlcyvNiqCod3_ks/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiVu2FzjtTzhO2aTgPkkohFwQLACuJkzwNTeeSiMH5Y8TvVrjtLVtQnRjj00HwonElq5SOkqq8qHXdvDrrUGQ2fU_88-zRYI8J1Y13VCP6FWnkFK0p4osH055r_pLivlcyvNiqCod3_ks/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+037.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAX9Jnw-SS73qRniwyxplUf3EydmAsgYIPMwZAMBQ2EQyNPxyV9uP-GCRAWrF_Zzsi6QXZ9hZfAlqlZ7K_V1pe5QG_8Ht1_76CdSRVkOTq-hg9o9MppSYzFCHpZcjp4zZVxCT33PrHLL7v/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAX9Jnw-SS73qRniwyxplUf3EydmAsgYIPMwZAMBQ2EQyNPxyV9uP-GCRAWrF_Zzsi6QXZ9hZfAlqlZ7K_V1pe5QG_8Ht1_76CdSRVkOTq-hg9o9MppSYzFCHpZcjp4zZVxCT33PrHLL7v/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+052.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I think this recipe is definitely one of my new favorites! The ginger adds a very unique dimension to the salmon that turned out to be quite delicious. Use more or less ginger depending on your preference. Personally, I love ginger, so I loaded up! I’ll probably add even more next time I make it.:-) Not only is this recipe very easy to make, it's really fun to show off when you’re having dinner guests! </span></div><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">While I usually prefer wild salmon, most wild caught is sockeye; which doesn’t work well with this recipe. I’ve found that the next best thing to wild is responsibly farmed salmon. While responsibly farmed salmon is not always as easy to find (depending on where you live), it is well worth the effort if you can locate a supplier in your area. If you have a Whole Foods within driving distance, even better! I recently made the very pleasant discovery that Whole Foods carries only responsibly farmed seafood. </span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Not only does Whole Foods prohibit preservatives such as sodium bisulfite, sodium tri-polyphosphate, and sodium metabisulfite in their seafood, they go above and beyond that. While there are a growing number of seafood standards out there, none are as strict as Whole Foods. They cover all the bases; from synthetic chemical use, feed, environmental contaminants, water quality, and pollution prevention, predator control and traceability. And this is just a subset of what their standards cover. </span><br />
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">“There is no doubt that Whole Foods Market’s aquaculture standards are the strongest among all grocers. Producers who want to supply farmed salmon to Whole Foods Market must be dedicated to moving the salmon industry in the right direction. We are proud to be a part of that move.” </span></i><br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span></i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">–Johan Andressen, Villa Organic, Norway</span><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Ingredients:</span></div><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">4 Salmon Fillets (6-8 oz. w/skin on)</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Pickled Ginger (available in the Asian section of most grocery stores)</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2 T Dijon mustard</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">3 T Brown Sugar or Succant </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2 T Soy Sauce</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 t Sesame Oil</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">3 T Olive Oil</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Salt and Pepper to taste</span><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">In a medium bowl, combine the mustard, sugar, soy sauce, sesame oil, and olive oil along with a dash of fresh ground pepper. Set aside a small amount of the marinade to brush on top of the salmon before grilling. Also, remember to soak your skewers for at least 20 minutes to avoid burning. I forgot this step and as you’ll see, my skewers burned to a crisp!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvBoZpgcJpWIeNrjoHG_68XR16CCX0NsDBZ-zmf2waR3Q6mSgFVJ24X-VjAaTUduKbA5j1UlRINz0sEj22iVDEE7vO1iNM912VjV7n3EAZiuiEt9Gtk03rgB_O3m4Z_PiSKmMMYF7YM7o9/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvBoZpgcJpWIeNrjoHG_68XR16CCX0NsDBZ-zmf2waR3Q6mSgFVJ24X-VjAaTUduKbA5j1UlRINz0sEj22iVDEE7vO1iNM912VjV7n3EAZiuiEt9Gtk03rgB_O3m4Z_PiSKmMMYF7YM7o9/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+005.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Pour marinade over salmon and completely coat.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-yT5R9gJDgAEZKQSWgAF8em8xr797menRIs-5gz0-DSRxkWX6gneu5CAeqPSf6xzQAxzwBXmDUKxSS3kHfG4XlobE7-_9Kzrwoh9stSwVRYglRXBUV2WAWTPC9UGsmMipS2P4pkmMCQl/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-yT5R9gJDgAEZKQSWgAF8em8xr797menRIs-5gz0-DSRxkWX6gneu5CAeqPSf6xzQAxzwBXmDUKxSS3kHfG4XlobE7-_9Kzrwoh9stSwVRYglRXBUV2WAWTPC9UGsmMipS2P4pkmMCQl/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+006.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Turn skin side up and use a soft spatula to work the marinade underneath the filet. </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Allow to marinade at least 20-30 minutes.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHh7xYBj618apV81Lu0NethxlAGfZPyLyl1Ka57-PRlVbBMnZpR2s9JvApysasKG_k_0NjSI2auRLjCxO3Dqsv4klHia41cw_iIZkqa720rmZDKfRtUKj8HXCxMPtRq4ErPItS9OYe7e2/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHh7xYBj618apV81Lu0NethxlAGfZPyLyl1Ka57-PRlVbBMnZpR2s9JvApysasKG_k_0NjSI2auRLjCxO3Dqsv4klHia41cw_iIZkqa720rmZDKfRtUKj8HXCxMPtRq4ErPItS9OYe7e2/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+007.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Discard marinade and arrange salmon fillets skin side down and use a sharp knife to make slits crosswise in the flesh. Be careful not to cut through the skin.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDPfUN5XPjpIgfKRVTNt6U_nurCwivxQj0xQay0zcx2QILvuEVoA6IFBDpHytRCW7m_NUdhtKWqbtpLw3iXKm3q0dBnIYuAyPflHPEKK19i7Q1bQLJALJcBKHgLIbkmiOYJiwfm0INgG9/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDPfUN5XPjpIgfKRVTNt6U_nurCwivxQj0xQay0zcx2QILvuEVoA6IFBDpHytRCW7m_NUdhtKWqbtpLw3iXKm3q0dBnIYuAyPflHPEKK19i7Q1bQLJALJcBKHgLIbkmiOYJiwfm0INgG9/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+021.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Stuff each slit with as much ginger as you like.</span></div><div style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNiarrqW-FI8lI3tLQzKfnizR6P-LZiBKjwfhWmX8THGr8PK1fGyuwzNIeZWl0gaqt43sBSYeIGoUjDrm_9UBJ8HBPIvJV57dKLzX9-D6IlXE_Hd3fGtrA6FWg23kGwruh8ym6xNxrOLb/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNiarrqW-FI8lI3tLQzKfnizR6P-LZiBKjwfhWmX8THGr8PK1fGyuwzNIeZWl0gaqt43sBSYeIGoUjDrm_9UBJ8HBPIvJV57dKLzX9-D6IlXE_Hd3fGtrA6FWg23kGwruh8ym6xNxrOLb/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+022.JPG" width="320px" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Thread each fillet lengthwise to keep the ginger from falling out. One skewer is fine for a smaller fillet (this one was pretty big so I used two).</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaP9qoJ5qDWBbPRqK126yWmVVulKDnqVF50Tp7qMp-d85TcPydsXhcR9jp58vFEoDj9JqGVqsPwtdNvjpkRWbN1eX75o7lrs0ujeTdZrsoQ8ZR3BKau93mDIRFO4S4q5805oCMWBbwYGKc/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaP9qoJ5qDWBbPRqK126yWmVVulKDnqVF50Tp7qMp-d85TcPydsXhcR9jp58vFEoDj9JqGVqsPwtdNvjpkRWbN1eX75o7lrs0ujeTdZrsoQ8ZR3BKau93mDIRFO4S4q5805oCMWBbwYGKc/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+023.JPG" width="320px" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Brush remaining marinade on and sprinkle with salt and pepper. </span></div><div style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Lightly oil grill grates to prevent ginger from sticking and heat to med/high. </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Allow the fillets to rest while you’re waiting for the grill to get hot.</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VElMAMkbbrDp0AIOV3UrXa7VRlvC0VZ34jLeIQMVoRW22dIv0P088lDuAAdBBri0ZZo-JqemS1osXU2KIfWTcZ7-sYeu3GhKp36kUbf_HPMJyue77zQLivBL6D1Apd4muQLi5TojEUn5/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VElMAMkbbrDp0AIOV3UrXa7VRlvC0VZ34jLeIQMVoRW22dIv0P088lDuAAdBBri0ZZo-JqemS1osXU2KIfWTcZ7-sYeu3GhKp36kUbf_HPMJyue77zQLivBL6D1Apd4muQLi5TojEUn5/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+024.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Place fillets on the grill skin side down (the skin will fall off when you turn them over). </span></div><div style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Cook for about 3 minutes on each side. </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Keep in mind that the cook time will largely depend upon the heat of your grill. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbk1jf3Tpc4qZKWuxLaYwqeGeZD27ldmuAI2cp9koh2x1mWP6jFRIx_512g5j3YGwHfK5zrRkKW4apd9uofISaMt-_y3lESPSSWLWO7FiOQCCVdfr2F91HgVO98TXdnnFZgx4QR9gZwVnU/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbk1jf3Tpc4qZKWuxLaYwqeGeZD27ldmuAI2cp9koh2x1mWP6jFRIx_512g5j3YGwHfK5zrRkKW4apd9uofISaMt-_y3lESPSSWLWO7FiOQCCVdfr2F91HgVO98TXdnnFZgx4QR9gZwVnU/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+033.JPG" width="320px" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Remove skewers and serve with a fresh salad or the side of your choice. </span></div><div style="text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">As always, take care and bon appetit!<span style="mso-spacerun: yes;"> </span></span></div>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-74898384530611608212011-07-17T23:38:00.003-04:002011-07-18T23:06:26.598-04:00Caesar Salad with Homemade Dressing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatAVT1C7zQDohUC90XOGQCza7tBEvnDsC-T67mAQ6tCE0MK8YtQfWsuqp-xVUW1Wcz-7tpg8mZ2lClpv9hZSEIVmnc7vwOm27TD7oRtfhYA7AwoeCm55-02T6wk_Vrw95kmnB6_WYA3cK/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatAVT1C7zQDohUC90XOGQCza7tBEvnDsC-T67mAQ6tCE0MK8YtQfWsuqp-xVUW1Wcz-7tpg8mZ2lClpv9hZSEIVmnc7vwOm27TD7oRtfhYA7AwoeCm55-02T6wk_Vrw95kmnB6_WYA3cK/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+067.JPG" width="320" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">As far as I’m concerned, there’s nothing quite like a Caesar salad to make a meal complete! Nothing beats a Caesar salad with fresh romaine (not bagged), homemade dressing, freshly shredded parmesan cheese, and a few anchovies. The few extra steps it takes to cut and wash your own Romaine lettuce and make your own dressing are well worth the effort. Homemade salad dressing beats bottled salad dressing any day of the week and the health benefits are well worth the extra bit of effort. <span style="mso-spacerun: yes;"> </span>Homemade trumps because bottled dressings are almost always made with cheap, low-quality oils that have been stripped of their nutrients and rendered rancid by high-temperature processing. In addition, bottled dressings typically include stabilizers, preservatives, MSG, and refined sweeteners. The extra-virgin olive oil in this recipe is rich in omega-3 fatty acids and supplies vitamin E along with a host of wonderful antioxidants.<o:p></o:p></span></div><span style="font-family: Calibri;">Crisp romaine lettuce is highly nutritious and, believe it or not, is 17% protein with 7.7 grams per head! In addition, one head of romaine lettuce contains 44% RDA of Omega-3 essential fats and has more vitamin C than an orange. <o:p></o:p></span><br />
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<span style="font-family: Calibri;">Choose bright crisp heads of romaine lettuce; avoid bunches that have rust, holes or that are limp, wilted or yellowing. It is common to find romaine that has slight browning along the very edges of the outer leaves—this is okay as long as the rest of the head looks fresh and green. Just be sure to trim the brown edges off the outer leaves.<o:p></o:p></span><br />
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<span style="font-family: Calibri;">Romaine is highly perishable; I usually store it in the fridge in a Ziploc bag. Romaine will keep for up to five days if kept dry; if wet, it likely only last a couple days. <o:p></o:p></span><br />
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<span style="font-family: Calibri;">Whenever possible, choose organic romaine because conventionally grown lettuce is often high in pesticide residue.<o:p></o:p></span><br />
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<span style="font-family: Calibri;">You’ll notice that there aren’t any croutons on this salad. The reason for this is that I’m gluten intolerant. Please feel free to add croutons for a more authentic Caesar experience!<o:p></o:p></span><br />
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<span style="font-family: Calibri;">The salad dressing recipe is from Sally Fallon’s “Nourishing Traditions” Cookbook. I hope you enjoy this as much as I did!<o:p></o:p></span><br />
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<span style="font-family: Calibri;">Caesar Dressing:<o:p></o:p></span><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 t Dijon mustard</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 T raw wine vinegar</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 T fresh lemon juice<o:p></o:p></span></div><span style="font-family: Calibri;">1 T finely grated Parmesan cheese (plus more for garnish)</span><br />
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<span style="font-family: Calibri;">½ cup extra virgin olive oil</span><br />
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<span style="font-family: Calibri;">1 egg yolk</span><br />
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<span style="font-family: Calibri;">2 anchovy filets<o:p></o:p></span><br />
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<span style="font-family: Calibri;">1 garlic clove, peeled and mashed</span><br />
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<span style="font-family: Calibri;">Salad:</span><br />
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<span style="font-family: Calibri;">1 large head Romaine lettuce</span><br />
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<span style="font-family: Calibri;">4-6 anchovy filets<o:p></o:p></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0_-OtLZdj049_40HNJeRezvP7MWz_5aL_ZdAIZueaqSTQBT6qMBeJy4RXqifd9Qh0aN30P7LmsS2J9qfqzvhg_FJb0gI-Led7_uSx2AXXI1RpbQw-nxqR2lQGNFxiseOk450rBErIgtE/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0_-OtLZdj049_40HNJeRezvP7MWz_5aL_ZdAIZueaqSTQBT6qMBeJy4RXqifd9Qh0aN30P7LmsS2J9qfqzvhg_FJb0gI-Led7_uSx2AXXI1RpbQw-nxqR2lQGNFxiseOk450rBErIgtE/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+008.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><o:p></o:p><span style="font-family: Calibri;">Cut off edges<o:p></o:p></span></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwhN8PIumYe4HQgamTmOKQ_NVKAPt27DMZWOAoLbQqdL0y59xp3JU9QPWfr-rs7C8kO73RL5GZmhYK38XVAlDInPo-Lm3TjOq9FggTQnQmOzGNDjbdgUdEVj5laKZ1DaBpq4q5tNJamp4/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwhN8PIumYe4HQgamTmOKQ_NVKAPt27DMZWOAoLbQqdL0y59xp3JU9QPWfr-rs7C8kO73RL5GZmhYK38XVAlDInPo-Lm3TjOq9FggTQnQmOzGNDjbdgUdEVj5laKZ1DaBpq4q5tNJamp4/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+009.JPG" width="320" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">Cut lettuce at approximately 1” intervals</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDTWulgf95pUxzRMUM-SKaLgIl1w4T_vb5voOek4-orHiPhO-BHK-qNR6X7HeD-DwuiH3YNqPzfjjsONzd_9FSA55QXhv4kn6LDzKoT3LHceZWdMWlf-wObDXEgcvU096z-G-gdjsjKtD/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDTWulgf95pUxzRMUM-SKaLgIl1w4T_vb5voOek4-orHiPhO-BHK-qNR6X7HeD-DwuiH3YNqPzfjjsONzd_9FSA55QXhv4kn6LDzKoT3LHceZWdMWlf-wObDXEgcvU096z-G-gdjsjKtD/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+010.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Calibri;">Rinse well and be sure to inspect for any stowaway insects. </span></div><div style="text-align: center;"><span style="font-family: Calibri;">Dry lettuce completely with paper towels.</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgpX_fIJfhJwIhAj4vzgSKJ0EyTwTy4kBBI-QylxLbmPSnfnmG9KbgUor1zLgN0ddsyS1mwwEkJ8WxKb0BLax0EthdtI96e7RGFTZPotgmvtd4_AcgM2FhPGiSb1NGs3lAUVv-WN-EE6l/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgpX_fIJfhJwIhAj4vzgSKJ0EyTwTy4kBBI-QylxLbmPSnfnmG9KbgUor1zLgN0ddsyS1mwwEkJ8WxKb0BLax0EthdtI96e7RGFTZPotgmvtd4_AcgM2FhPGiSb1NGs3lAUVv-WN-EE6l/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+012.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Calibri;">In the meantime combine all ingredients in a blender. </span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJQHnsP2CSOWVN47tLHOjkP6RP2YPbHph3FatCprdimUgokZasebQvkhmiyETZjUqJIQWkLdgfQvm3f-pW5adKRDE0hCFdmrP4nC6Nxsty6S5mAfTDJ0wbGxUvA1CQk40c0zVk0Xq3nFc/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJQHnsP2CSOWVN47tLHOjkP6RP2YPbHph3FatCprdimUgokZasebQvkhmiyETZjUqJIQWkLdgfQvm3f-pW5adKRDE0hCFdmrP4nC6Nxsty6S5mAfTDJ0wbGxUvA1CQk40c0zVk0Xq3nFc/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+019.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">Store in an airtight jar for up to seven days.</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1IYUynjQBtmefHsosYT9iaXXBS3_6iSqxPmL3haxpnVucjxJ8V5bRCdB5hYqFQg8hqfU-MSHuKVzya0HlXWPRgQNEXb22B13IrjzyZLdZkQ-Kh3K0hgFJc9U9BEEXHp69Qneo4g9rEDZ/s1600/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1IYUynjQBtmefHsosYT9iaXXBS3_6iSqxPmL3haxpnVucjxJ8V5bRCdB5hYqFQg8hqfU-MSHuKVzya0HlXWPRgQNEXb22B13IrjzyZLdZkQ-Kh3K0hgFJc9U9BEEXHp69Qneo4g9rEDZ/s320/blackberry+jam+Ginger+Salmon+Ceasar+Dressing+071.JPG" width="320" /></a></div><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">Serve as a side salad, or feel free to beef it up and serve it as your main course.<o:p></o:p></span></div><div style="text-align: center;"><span style="font-family: Calibri;">Take care and, as always, bon appetit!<o:p></o:p></span></div><br />
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</div>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-60828099814872218232011-07-15T23:32:00.004-04:002011-07-17T19:12:25.424-04:00Grilled Strawberries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2n05lnRGAUl7V6-9b1qnz_IRVAEzxqnslcLAxGi1LxYHCz9qjlgW-3u1QbvbeGPGJ99iLhwL4FjuELcQ9G9rExlG5G9GvUnxnugCCEd_0lNiO49SewbDRcWZzq-rP_k6vxZ-fj8M1X8i/s1600/grilled+strawberries+073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2n05lnRGAUl7V6-9b1qnz_IRVAEzxqnslcLAxGi1LxYHCz9qjlgW-3u1QbvbeGPGJ99iLhwL4FjuELcQ9G9rExlG5G9GvUnxnugCCEd_0lNiO49SewbDRcWZzq-rP_k6vxZ-fj8M1X8i/s320/grilled+strawberries+073.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Summer fruit is one of the many reasons that I look forward to this season and every since I was a kid, strawberries have been one of my favorite summer fruits. Growing up in Southern California, I was lucky enough to have access to some of the best strawberries. Let’s face it, there’s not much about strawberries not to love! This recipe is super easy and I had a lot of fun making it. <o:p></o:p></span></div><span style="font-family: Calibri;">While we all know that strawberries are delicious, they are also a nutritional powerhouse. First cultivated in ancient Rome, strawberries are now the most popular berry fruit in the world! Packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols, strawberries are a naturally low-calorie food. In fact, they are among the top 20 fruits in antioxidant capacity and are a good source of manganese and potassium. <span style="mso-spacerun: yes;"> </span>One cup of strawberries contains over 13% of the RDA of dietary fiber, yet has only 43 calories. The dietary fiber in strawberries helps to regulate digestion and curbs overeating. Thanks to the vitamin C, folate, and flavonoids, strawberries are a delicious defense against potentially cancerous cells. If that weren’t enough, one cup of strawberries contains an incredible 136% of the RDA of vitamin C!</span><br />
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<span style="font-family: Calibri;">A few tips: </span><br />
<span style="font-family: Calibri;">Be sure to soak your skewers in water for at least 20 minutes to avoid burning. If strawberries are straight from the fridge, set out on the counter and allow them to arrive at room temperature before preparing. Also, be sure to clean your grill grates well before making these. If you don't, the strawberries will end up tasting like whatever you grilled last (like a steak). I learned this the hard way!</span><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Recipe:</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 lb. Strawberries (preferably organic)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1T Balsamic Vinegar (more if needed)<o:p></o:p></span></div><span style="font-family: Calibri;">1 pinch (less that ¼ t Himalayan Sea Salt)</span><br />
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<span style="font-family: Calibri;">Succant (dried cane sugar), or any organic sugar you’d like. Use as much as you need to completely coat the berries.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0UXe72JHh3y2z0VmsmT_aRpqOBedlHSwOAZJMLe-60ot6tAKnn2FrYMGszneNazAeHb878vcdJerBzByqqb9t7iZbswdVAtiNZoeU24lEtvQ61FN-FT1Ipkhl4uVFqLF238yo7ZaiK1g/s1600/grilled+strawberries+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0UXe72JHh3y2z0VmsmT_aRpqOBedlHSwOAZJMLe-60ot6tAKnn2FrYMGszneNazAeHb878vcdJerBzByqqb9t7iZbswdVAtiNZoeU24lEtvQ61FN-FT1Ipkhl4uVFqLF238yo7ZaiK1g/s320/grilled+strawberries+013.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
<span style="font-family: Calibri;">First, preheat grill to Med/High. Wash and dry strawberries then cut the tops off.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupn-NoEbT88JhCoYMplqoP2ff1oYsNjDY72yNJc7L__AJ0H_-20Y75sf-K2hiCColQTkMR-HYs1x0KcZ9kA98bsJEAOJNaOic1YbRDpqn9JBBJryuBti3nsKITkEpZNd4YuacNrhJPu1m/s1600/grilled+strawberries+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupn-NoEbT88JhCoYMplqoP2ff1oYsNjDY72yNJc7L__AJ0H_-20Y75sf-K2hiCColQTkMR-HYs1x0KcZ9kA98bsJEAOJNaOic1YbRDpqn9JBBJryuBti3nsKITkEpZNd4YuacNrhJPu1m/s320/grilled+strawberries+015.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">Add Balsamic and sprinkle with salt </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">(start with 1T Balsamic and add more as needed to completely coat berries)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvViRzlOO-Gh8TwB2LpQ8WDabIDiGGZiTXg4tnVRoDBdUovH7GV53CUnd04J_9kN_SOVOuvdWXzGfOBJR_uK94nYCIRZTbUV6Sc_qQgZ60QzlXiFOogo1KqhSmuVYYVs5M__y7hQbNuBV/s1600/grilled+strawberries+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvViRzlOO-Gh8TwB2LpQ8WDabIDiGGZiTXg4tnVRoDBdUovH7GV53CUnd04J_9kN_SOVOuvdWXzGfOBJR_uK94nYCIRZTbUV6Sc_qQgZ60QzlXiFOogo1KqhSmuVYYVs5M__y7hQbNuBV/s320/grilled+strawberries+016.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">Use a large soft spatula to gently toss the strawberries. Be sure to cover every nook and cranny.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvPLJqbpp7aezeCixU2Wc08t0zO77sNy5tv9RUYMWQe7cAbssf9Fulqn2np062BP3aEyuyTNJS5XqSD7gOfWLsbDoX_qp4Guo52KLt8MtyIm9GH1qYDUvfyIE2qe1DdX2HsRydY_G_bHw/s1600/grilled+strawberries+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvPLJqbpp7aezeCixU2Wc08t0zO77sNy5tv9RUYMWQe7cAbssf9Fulqn2np062BP3aEyuyTNJS5XqSD7gOfWLsbDoX_qp4Guo52KLt8MtyIm9GH1qYDUvfyIE2qe1DdX2HsRydY_G_bHw/s320/grilled+strawberries+017.JPG" width="320" /></a></div><div style="text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">Roll individually in sugar<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFszVz_V3DUwmCMZZYd-_N2a13svVOo7CDzuzyiiYcQEixaRoBtyU3NIkokaIWCPSikVnsozvTPBuEIPPbt-yex3DtQKbZDqc_3csjFNR2shD1u8LcVG4Hdxd_-RfjUz6F7qmhhlTwVfe/s1600/grilled+strawberries+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFszVz_V3DUwmCMZZYd-_N2a13svVOo7CDzuzyiiYcQEixaRoBtyU3NIkokaIWCPSikVnsozvTPBuEIPPbt-yex3DtQKbZDqc_3csjFNR2shD1u8LcVG4Hdxd_-RfjUz6F7qmhhlTwVfe/s320/grilled+strawberries+018.JPG" width="320" /></a></div><div style="text-align: center;"><br />
<span style="font-family: Calibri;">Thread skewers. </span><br />
<span style="font-family: Calibri;">Grill for about 1-2 minutes on each side. Stay close to the grill so you can keep an eye on them; the cook time will depend largely on the heat of your grill and the size of the strawberries.</span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4jFLAId5KSK2NAWvldmsxVo7Nex8EC1iqXnP219U98R4wFOuErt837BMIt2mrflKpLbE-D1Gg92zFxkJIOVo8LnQRZ7SrMcqX0l8hmugTYi6pvjPlZwEUqRq8V3h_wXf0hS03J0NrE20v/s1600/grilled+strawberries+025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4jFLAId5KSK2NAWvldmsxVo7Nex8EC1iqXnP219U98R4wFOuErt837BMIt2mrflKpLbE-D1Gg92zFxkJIOVo8LnQRZ7SrMcqX0l8hmugTYi6pvjPlZwEUqRq8V3h_wXf0hS03J0NrE20v/s320/grilled+strawberries+025.JPG" width="320" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Calibri;"><o:p>Remove promptly and serve immediately. </o:p></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Calibri;"><o:p>These are great right off the grill; not so great the next day..:)</o:p></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Calibri;"><o:p>I hope you enjoy these as much as I did! </o:p></span></div></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;"><o:p>Take care and, as always, b<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">on appetit!</span></o:p></span></div>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-31574835057821409272011-07-10T18:59:00.003-04:002011-07-11T23:17:54.764-04:00The Truth About Salt<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqhF9YHZYNAACj2a7FZcSM6HIhiO6yiw8m6xTwh1iVPsUh5xUEZkGAPpHhyYNWFFm3ulx0GHiI9L6U0lo2il-AlPPiVHABTSJEcKycr-icZV-yCbtS_vXW23H65Q2J8tBUmDokh6OiGMv/s1600/Brown%2527s+Island+and+Belle+Isle+076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqhF9YHZYNAACj2a7FZcSM6HIhiO6yiw8m6xTwh1iVPsUh5xUEZkGAPpHhyYNWFFm3ulx0GHiI9L6U0lo2il-AlPPiVHABTSJEcKycr-icZV-yCbtS_vXW23H65Q2J8tBUmDokh6OiGMv/s320/Brown%2527s+Island+and+Belle+Isle+076.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Salt is essential for the survival of all living creatures, including us humans!<span style="mso-spacerun: yes;"> </span>The bad news is that commonly used table salt is highly refined which makes it extremely unhealthy and toxic. The table salt and cooking salt found in most homes, restaurants, and all processed foods, is empty of any nutritional value. It is lacking in the precious trace minerals that make salt good for us. After processing, salt is basically sodium chloride which is an unnatural chemical.<span style="mso-spacerun: yes;"> </span>Commonly sold table salt is composed of 97.5% sodium chloride and 2.5% other chemicals like iodine and sugar. Table salt is also dried at more than 1,200° Fahrenheit; the excessive heat destroys many of the natural chemical structures that occur naturally in salt. In order for our body to metabolize this chemical table salt, it must waste tremendous amounts of energy to try to keep the body at an optimum fluid balance. This creates an unnecessary burdening of the elimination systems in the body. When we ingest this type of salt, our body cannot dispose of it in a natural, healthy way. This can lead to inflammation of the tissues, water retention and high blood pressure over time. Studies show that for each gram of table salt that your system cannot process, your body will use over twenty times the amount of cellular water to neutralize the sodium chloride in chemically-treated salt. Over-consumption of table salt causes many untold health problems.</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">What our body really needs is natural pure salt! Natural salt is needed to regulate the water content in our body.<span style="mso-spacerun: yes;"> </span>This is the reason that I always use Celtic Sea Salt or Himalayan Salt in my recipes.</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">But what about high blood pressure? Yes, it is true that salt causes high blood pressure. However, it is the toxic table salt that is the culprit—not natural salts like Celtic and Himalayan.</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Celtic Sea Salt is the naturally moist salt harvested from the Atlantic seawater off the coast of Brittany, France.<span style="mso-spacerun: yes;"> </span>This type of salt is harvested using the Celtic method of wooden rakes allowing no metal to touch the salt. It is naturally air and sun-dried in clay ponds and gathered with wooden tools to preserve its living enzymes.<span style="mso-spacerun: yes;"> </span>Because it is unrefined, it contains all of the 84 beneficial live elements found in sea water, with no chemical and preservatives nor any other additives. Among the live minerals and trace elements found in Celtic sea salt are iodine, iron, calcium, magnesium, manganese, potassium and zinc.<span style="mso-spacerun: yes;"> </span>The 84 trace minerals provide the necessary nutrients and protect the body from the harshness of sodium chloride that we consume from commercial salt. The appropriate magnesium content ensures that unused sodium is quickly and completely eliminated from the body through the kidneys to prevent harm.<span style="mso-spacerun: yes;"> </span>Celtic sea salt has tremendous healing virtues that have the exact opposite effects of refined salt.<span style="mso-spacerun: yes;"> </span>It helps to balance out and nourish our body with minerals that our body lacks.<span style="mso-spacerun: yes;"> </span>Celtic sea salt has been shown to actually normalize blood pressure.</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Next up is Himalayan Salt! Himalayan salt is far superior to traditional iodized salt. Himalayan salt is a pure form of salt, untouched by many of the toxins and pollutants that pervade other forms of salt. Himalayan salt contains the same 84 natural minerals and elements found in the human body. There are many health benefits of Himalayan salt. First, it helps control the water levels within the body, regulating them for proper functioning. It also promotes increased absorption capacities of food within the intestinal tract. Choosing to use Himalayan Salt as an alternative can have a big impact on your total health and well-being.</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Both Celtic Sea Salt and Himalayan Salt are available in most health food stores. Some larger grocery chains are starting to carry Celtic Salt, but if you can’t find it in your area, there are several online retailers that carry both salts.</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">If you’re accustomed to using table salt, you’ll notice the difference in taste immediately. Both salts are rich in flavor and you’ll only need to use a fraction in your recipes. Typically I use about half the amount of salt that most recipes call for because a little goes a long way!</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Take care and, as always, Bon Appetit!</span>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-84597520588156118182011-07-05T22:27:00.004-04:002011-07-05T22:50:42.993-04:00Grilled Steak Kabobs with Mango<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmZnJMYR6eXxfO9aZFdQXUFWAJbe9Ivae6xMfEOPxai_Uu6dS-GILwVqzPrAtEJ8geog9D-Zf9WPkGrOc0qlX9Gef21Hw11ziMekEjzvReEaUyG_bfhizVsCtXjDrJUjmVu9Leek4uQgE/s1600/grilled+steak+kabobs+with+mango+040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmZnJMYR6eXxfO9aZFdQXUFWAJbe9Ivae6xMfEOPxai_Uu6dS-GILwVqzPrAtEJ8geog9D-Zf9WPkGrOc0qlX9Gef21Hw11ziMekEjzvReEaUyG_bfhizVsCtXjDrJUjmVu9Leek4uQgE/s320/grilled+steak+kabobs+with+mango+040.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Calibri;">I’ve recently acquired an obsession with Mangoes. I mean, seriously, I can’t get enough of them! I’ve tried them in several recipes and then it crossed my mind that they’d probably be super yummy served warm. Hmmm…this curiosity inspired me to try adding them to a grilled recipe. I wasn’t sure how they’d turn out, so I’m very pleased to say they turned out great! The medley of red peppers, red onions, mangoes, and top sirloin turned out to be quite a treat.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><span style="font-family: Calibri;">As if being delicious weren’t enough, this tasty fruit has lots of health benefits too! Mangoes are very beneficial for the tummy because its enzymes help aid in digestion.<span style="mso-spacerun: yes;"> </span>Mangos are also high in soluble dietary fiber which helps to lower serum cholesterol levels.</span><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">If at all possible, choose grass fed beef if the option is available to you. Why? Grass-fed is more nutritious and tasty! Also, switching from grain-fed to grass-fed meat is simply returning to a diet that is most in harmony with our physiology. One of the major benefits of raising animals on pasture is that their products are healthier for you. The old saying “you are what you eat” is true for animals as well!<span style="mso-spacerun: yes;"> </span>Every cell and system of the human body functions better when we eat products from animals raised on grass. Grass-fed beef is naturally leaner than grain-fed beef and is rich in Omega 3 fatty acids. In addition, grass-fed beef is loaded with natural minerals and vitamins. Beef, in its natural grass-fed state, is a health food of the highest order. If you’re not convinced, that’s okay. Try this; purchase both and do a side-by-side comparison. If this doesn’t win you over, please let me know!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Ingredients:<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 lb. Top Sirloin (the lb. is not an exact measurement; I probably used about ¾ of a lb.)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 Ripe Mango</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 Small Red Pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 Small Red Onion<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">2 T Olive Oil</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 T Soy Sauce<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 T Dijon Mustard</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 T Balsamic Vinegar<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">2 T Red Wine</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 t Celtic Sea Salt or Himalayan Pink Salt</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">¼ Fresh Ground Pepper<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Combine the last seven ingredients into a large bowl (this will be your marinade and glaze). Mix well and set aside enough of the marinade to brush kabobs.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">Cut the steak into 1” cubes and place in the bowl and marinate for at least 30 minutes.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8f95RW-B0ocHFsvAQbqkPSaoVZBqiInbiIOcilhBBfud-vCh-SiJhGsUvfF2u94ctA3XoHb1YQFb7TErus4cHZpevRGCQnBpTnX1IcAxNS-JenpzebOkWcRfJGgYFNyIwzuJzpxPT9k8/s1600/grilled+steak+kabobs+with+mango+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8f95RW-B0ocHFsvAQbqkPSaoVZBqiInbiIOcilhBBfud-vCh-SiJhGsUvfF2u94ctA3XoHb1YQFb7TErus4cHZpevRGCQnBpTnX1IcAxNS-JenpzebOkWcRfJGgYFNyIwzuJzpxPT9k8/s320/grilled+steak+kabobs+with+mango+008.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
<span style="font-family: Calibri;">Peel and cut mango into 1” cubes (they won’t be perfect—that’s okay)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisj5hBssQxw0nywjrtfYOoD_wXboNqFhpDffIB9DgV7JPTb-zH6LjrcjlWLyrEeIygR9-eRv46aWSi7arpRPrbip4O60dxm4B7NKkeugeX2kE8I4s509kuEEPEm9heRpzXeJDmwFynnMOZ/s1600/grilled+steak+kabobs+with+mango+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisj5hBssQxw0nywjrtfYOoD_wXboNqFhpDffIB9DgV7JPTb-zH6LjrcjlWLyrEeIygR9-eRv46aWSi7arpRPrbip4O60dxm4B7NKkeugeX2kE8I4s509kuEEPEm9heRpzXeJDmwFynnMOZ/s320/grilled+steak+kabobs+with+mango+003.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
<span style="font-family: Calibri;">Core red pepper and cut into 1” squares</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBdeZ3AB31qjViuPGkC0zgo48hB2tNkwUmSMdrsIE5NvA9xFenGl7L5-HQfaxVoPPSOMped93YkH5R0T35YvAVd2QhiPo8tB8uGCj6QzFpw_BTcrAEMOQ0v6PjedY7qX22D2KM8I8fykL/s1600/grilled+steak+kabobs+with+mango+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBdeZ3AB31qjViuPGkC0zgo48hB2tNkwUmSMdrsIE5NvA9xFenGl7L5-HQfaxVoPPSOMped93YkH5R0T35YvAVd2QhiPo8tB8uGCj6QzFpw_BTcrAEMOQ0v6PjedY7qX22D2KM8I8fykL/s320/grilled+steak+kabobs+with+mango+004.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
<span style="font-family: Calibri;">Cut onion into 1” squarish chunks and keep the layers intact</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUNAA8bNP3GkIL7NJrMuFoJRZYxw8Fgdfgeokw5Z19ejEHdD9jQowiRv2Jp_m7d4Jo2QfEYNmw2RM7PPUSABlT-EtCZg7GyAbdwrkQgnIK7TqUBAZlor0lpbU-coJxb6PPN7UAXA9PuuC/s1600/grilled+steak+kabobs+with+mango+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUNAA8bNP3GkIL7NJrMuFoJRZYxw8Fgdfgeokw5Z19ejEHdD9jQowiRv2Jp_m7d4Jo2QfEYNmw2RM7PPUSABlT-EtCZg7GyAbdwrkQgnIK7TqUBAZlor0lpbU-coJxb6PPN7UAXA9PuuC/s320/grilled+steak+kabobs+with+mango+007.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
<span style="font-family: Calibri;">Thread the skewers</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7De5lcQCmWXpsLggf2J0AcpyMmIhyphenhyphengv32ie4Fb50lGYXHXsjGm1NrATGcw2X7oFhcsGxR5Ju3wnzcXG0aFcn_27Wzt9V9PLv15Lhd_6DQjfWhNNIw4TswScB2t_DU8J7gqQvBY1dESp5-/s1600/grilled+steak+kabobs+with+mango+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7De5lcQCmWXpsLggf2J0AcpyMmIhyphenhyphengv32ie4Fb50lGYXHXsjGm1NrATGcw2X7oFhcsGxR5Ju3wnzcXG0aFcn_27Wzt9V9PLv15Lhd_6DQjfWhNNIw4TswScB2t_DU8J7gqQvBY1dESp5-/s320/grilled+steak+kabobs+with+mango+009.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
<span style="font-family: Calibri;">Brush on marinade and sprinkle with fresh pepper. In the meantime, heat the grill to med/high and allow the kabobs to rest while you're waiting for the grill to get hot.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLac6LFHMZrt_uQIRns4JwgnHefn1DlPAPq8-_AmL5nTVCIhOigZgROoZctQFiQ0bMn1ilRAWi37NtuDgBpQfAEBwKC3zkRBnwDHno10JJWZutfMUe5ifJwx8x-V_WMjJSUU6vOjB7MdGO/s1600/grilled+steak+kabobs+with+mango+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLac6LFHMZrt_uQIRns4JwgnHefn1DlPAPq8-_AmL5nTVCIhOigZgROoZctQFiQ0bMn1ilRAWi37NtuDgBpQfAEBwKC3zkRBnwDHno10JJWZutfMUe5ifJwx8x-V_WMjJSUU6vOjB7MdGO/s320/grilled+steak+kabobs+with+mango+011.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Calibri;">Grill kabobs for 2-3 minutes on each side if you'd prefer medium rare (shorten or lengthen the cook time to suit your taste). Keep in mind that the cook time will largely depend on the heat of your grill. </span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wABXijDdG9C0Pql6Z6j9p47MqiROxZNADD0HzmKoqMC1GvVhFd4AcRo9aCzkQ18XLpS3LhsyXRRFjG6HWqmfQcwlzXyrSb__PRnj-4VSaIIzlRULwvU84eBJoY-irU05WB1scWp9zDGL/s1600/grilled+steak+kabobs+with+mango+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wABXijDdG9C0Pql6Z6j9p47MqiROxZNADD0HzmKoqMC1GvVhFd4AcRo9aCzkQ18XLpS3LhsyXRRFjG6HWqmfQcwlzXyrSb__PRnj-4VSaIIzlRULwvU84eBJoY-irU05WB1scWp9zDGL/s320/grilled+steak+kabobs+with+mango+013.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; text-align: center;"><br />
<span style="font-family: Calibri;">Serve with a fresh salad or the side of your choice</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Calibri;">As always, bon appetit!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
</div>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-75638786291926860832011-07-03T20:59:00.006-04:002011-07-10T20:38:46.619-04:00Mango Salsa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwx2xNqJQHos4cYmV18mDF5TeLQLKPKV77kjxUVoCz4B17lhegUD7m-JxNbw75TYZ0Q49YjKd0wenItKePhNts9seK7BYg6TteNRnHv_yUikJrhrkxMAJuThEaeb8lxafCv2HWzuNlECn5/s1600/mango+salsa+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwx2xNqJQHos4cYmV18mDF5TeLQLKPKV77kjxUVoCz4B17lhegUD7m-JxNbw75TYZ0Q49YjKd0wenItKePhNts9seK7BYg6TteNRnHv_yUikJrhrkxMAJuThEaeb8lxafCv2HWzuNlECn5/s320/mango+salsa+006.JPG" width="320px" /></a></div><br />
<span style="font-family: Calibri;">I absolutely love Mangoes! They are so delicious and easy to work into recipes. This salsa is very easy to make and can be used as a relish for seafood dishes or served as a side dish.</span><br />
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<span style="font-family: Calibri;">As if being delicious weren’t enough, this tasty fruit has lots of health benefits too! Mangoes are very beneficial for the tummy because its enzymes help aid in digestion. Mangos are also high in soluble dietary fiber which helps to lower serum cholesterol levels. Some of the many health benefits of cucumbers include their high water content (about 95%), their fiber-rich skin and their levels of potassium and manganese, which help regulate blood pressure and help promote nutrient functions. The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. Jalapeno peppers aid in weight loss; these peppers contain a chemical known as capsaicin. Capsaicin aids in weight loss by helping your body burn calories and fat. So embrace that hot feeling! Lime has an irresistible scent which waters the mouth and the compounds found in this fruit stimulate the digestive system and increase secretion of digestive juices.</span><br />
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<span style="font-family: Calibri;"><strong>Ingredients:</strong></span><br />
<span style="font-family: Calibri;">1 Ripe Mango</span><br />
<span style="font-family: Calibri;">½ Cup peeled and diced cucumber (approximately 1 small or ¾ med. cucumber)</span><br />
<span style="font-family: Calibri;">¼ Cup red onion diced (about ½ of a small red onion)</span><br />
<span style="font-family: Calibri;">2 T + 1t Fresh squeezed lime juice</span><br />
<span style="font-family: Calibri;">1/3 Cup finely chopped cilantro</span><br />
<span style="font-family: Calibri;">1 small jalapeno pepper (yields about 1 heaping tablespoon)</span><br />
<span style="font-family: Calibri;">½ t organic cane sugar</span><br />
<span style="font-family: Calibri;">¼ t Himalayan pink sea salt or Celtic sea salt</span><br />
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<span style="font-family: Calibri;">Combine all ingredients and gently stir with a spatula. Avoid using a spoon or fork to stir the ingredients because this can mush the mangos. If possible, make the salsa a few hours in advance and allow it set in the fridge for a few hours, this will allow the flavor to develop nicely.</span><br />
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<span style="font-family: Calibri;"><strong>Tips:</strong></span><br />
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<span style="font-family: Calibri;">If you can’t find ripe mangos at the grocery store, simply ripen them on your countertop. Don’t allow them to become overripe because they will be too mushy and difficult to handle. <span style="mso-spacerun: yes;"> </span>I recommend purchasing two because, as I’ve learned, you’ll probably want to nibble on the mango as you’re slicing it…just sayin. This also leaves you room for error if you end up with too many oddly shaped chunks.</span><br />
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<span style="font-family: Calibri;">The recipe itself is super easy. The most time consuming task is chopping the cilantro, because you’ll want to carefully remove all the stems and discard any nasty looking leaves. The Whole Foods market I frequent <em>usually</em> has chopped cilantro leaves on the salad bar. <span style="mso-spacerun: yes;"> </span>If your local grocery store has this option it is a huge time saver! If not, it is still well worth the effort to chop your own cilantro.</span><br />
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<span style="font-family: Calibri;">Also, keep in mind that the measurements for the cucumber, red onion, jalapeno, and cilantro need not be exact. I usually end up with a heaping measurement of all of the above. After you make it once, you’ll have a better feel for which ingredients you’d like more (or less) of.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJhZoGPW21p2KwFz9-_2yLmFOGM0uY6k3eRCKryMN4Qp6JYcr3K8VmYkB1b_TqtytVh9SWObJTjl_mTRYp7bQ8VzDOMuwTm_bbWI-hrpmFvF21rdz4JjHQqhmrL9MoHepZmlyS_bSzMMG/s1600/mango+salsa+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJhZoGPW21p2KwFz9-_2yLmFOGM0uY6k3eRCKryMN4Qp6JYcr3K8VmYkB1b_TqtytVh9SWObJTjl_mTRYp7bQ8VzDOMuwTm_bbWI-hrpmFvF21rdz4JjHQqhmrL9MoHepZmlyS_bSzMMG/s320/mango+salsa+002.JPG" width="320px" /></a></div>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-34783509697739908702011-06-29T22:42:00.005-04:002011-07-18T00:03:42.183-04:00Easy Greek Salad Dressing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSY4O22ju0gQsZKpC_gfEVfXBoi8XbmwTGUuYHZ5nhTXGWbQIh0j2jaDVcWHV9Z_P1IO-TVncSDmwsylD8Rc4t1tsxYgJucD8DYzuvwz50mv-aOJjLDmKFfzRl12VIZqzwF5z1vMXTCZn/s1600/Finished+Kimchi+and+Greek+dressing+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSY4O22ju0gQsZKpC_gfEVfXBoi8XbmwTGUuYHZ5nhTXGWbQIh0j2jaDVcWHV9Z_P1IO-TVncSDmwsylD8Rc4t1tsxYgJucD8DYzuvwz50mv-aOJjLDmKFfzRl12VIZqzwF5z1vMXTCZn/s320/Finished+Kimchi+and+Greek+dressing+015.JPG" width="320" /></a></div><br />
This salad dressing is super quick and easy to make! Best of all, homemade salad dressing beats bottled dressing any day of the week! The health benefits of homemade dressing are well worth the little effort it takes to make. The reason that homemade trumps is because bottled dressings are almost always made with cheap, low-quality oils that have been stripped of their nutrients and rendered rancid by high-temperature processing. In addition, bottled dressings typically include stabilizers, preservatives, MSG, and refined sweeteners. Homemade dressings on the other hand are much healthier if made with extra-virgin olive oil. Olive oil is rich in omega-3 fatty acids and supplies vitamin E along with a host of wonderful antioxidants. Studies prove that olive oil provides numerous health benefits. If the oil has been processed correctly, it will still contain its original content of antioxidants, which protect the oil's fatty acids form rancidity. Along with olive oil, I always add a tablespoon of flax oil to my salad dressings; unrefined flax seed oil is one of the best vegetable sources of omega-3 fatty acids. If you can get your hands on Barlean’s Organic Flaxseed oil, it is considered one of the best in terms of quality, purity and health benefits. Homemade salad dressing is very easy to make and with a little practice, you can learn to make your own dressing without measuring. <br />
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<strong>Recipe:</strong><br />
¾ cup extra virgin olive oil (preferably organic)<br />
1 T organic expeller pressed flax oil<br />
1 t Dijon mustard (smooth or grainy)<br />
2 T raw Apple Cider Vinegar<br />
1 T Fresh squeezed lemon juice<br />
2 garlic cloves (pressed)<br />
½ t basil<br />
½ t oregano<br />
¼ t sea salt<br />
¼ t fresh ground pepper<br />
2 heaping T Feta Cheese <br />
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<div style="text-align: left;">You can make this dressing in a matter of minutes! Simply measure out all your ingredients and place them directly into a glass jar with a very tight lid. Shake the jar vigorously and refrigerate overnight to allow the spices to soften and the flavor to develop. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKtsGAfG4Jqr-rYQ1jz0TmLtzZoNf1aMCbhZkelRU22ywhSWbdnACoKxfqdSJB1K7hEn5aLN93HXNBUImTZNeoHJzOrmM_GBW0nDPIYxaXYEQ_6f6XtYzgCRXjYBn4IbaT31cJeTmCN9B/s1600/chicken+kabobs+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKtsGAfG4Jqr-rYQ1jz0TmLtzZoNf1aMCbhZkelRU22ywhSWbdnACoKxfqdSJB1K7hEn5aLN93HXNBUImTZNeoHJzOrmM_GBW0nDPIYxaXYEQ_6f6XtYzgCRXjYBn4IbaT31cJeTmCN9B/s320/chicken+kabobs+015.JPG" width="320" /></a></div><br />
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<span style="font-family: inherit;"><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Take care and, as always, bon appétit!<o:p></o:p></span></div></span>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-33587271082699443712011-06-28T10:49:00.005-04:002011-07-07T00:10:58.308-04:00Homemade Kimchi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBttrjo1URyNRtUdY4pyeOKYsoSzXocJdEdR1hcaf9r3fMzWnym1P1_tiEtge-A0ljtNtWZRkERRmNQYopYsztn6JIWXaYQ3PriurODiokqb5Z4fV84PZl7-figDU1Pg59cddiEBXNvrAU/s1600/Finished+Kimchi+and+Greek+dressing+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBttrjo1URyNRtUdY4pyeOKYsoSzXocJdEdR1hcaf9r3fMzWnym1P1_tiEtge-A0ljtNtWZRkERRmNQYopYsztn6JIWXaYQ3PriurODiokqb5Z4fV84PZl7-figDU1Pg59cddiEBXNvrAU/s320/Finished+Kimchi+and+Greek+dressing+001.JPG" width="320" /></a></div><br />
This year, I’ve embarked on a journey to restore my digestive health. Along the way, I’ve learned about the important role that fermented foods play in healthy digestion and this has turned out to be an important key in my healing. In fact, the results have been nothing short of miraculous! I’ve started making more of my own fermented foods and lacto fermented beverages and I must admit that Kimchi is one of my favorites.<br />
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Kimchi (Korean Sauerkraut) is undoubtedly one of the healthiest foods you can consume. Kimchi shot to fame after recently being named one of the top five healthiest foods in the world! There are hundreds of varieties of Kimchi. but the most common varieties are made with Napa cabbage as the base along with green onions, garlic, carrots, and ginger. The definition of fermentation is “breaking down into simpler components.” Fermentation makes foods easier to digest and the nutrients easier to assimilate. In essence, much of the work of digestion is done for you in advance. The process of fermentation also imparts probiotics. What are probiotics? They are good bacteria that aid in digestion and elimination. The active cultures that pre-digest the food as part of the fermentation process also generate nutrients. Additionally, you’re getting powerful antioxidants from the garlic, ginger and onions. There are a host of wonderful live enzymes kept intact by the fermentation process. Best of all, Kimchi promotes intestinal health by feeding the lacto-bacteria and bifida-bacteria that live in your intestines (these are the friendly bacteria.) <br />
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Most homemade Kimchi recipes are very spicy…a bit too spicy for me. After experimenting, I came up with this recipe which is very mild (I used a sweet red pepper instead of a chili pepper) If you’d like a bit of spice, feel free to add ½ teaspoon dried chili flakes. Or, if you'd like a truly authentic experience, get your hands on a few Korean chili peppers!<br />
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<strong>Ingredients:</strong><br />
1 head Napa cabbage, cored and shredded<br />
1 bunch green onions, chopped<br />
1 cup of carrots, grated (about 4-5 carrots) <br />
1 sweet red pepper<br />
1 T freshly grated ginger<br />
5 cloves garlic, peeled and minced<br />
1 T celtic sea salt<br />
¼ cup whey (if you’d like to learn how to make whey, please see my “How to Make Whey” post)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_qoDTQcSXY2QCZTyW4XOgCkBXXmGzwHztVpF45Ut-_wzHpc0QBEqdf-OAaHaEmmL0p-gvlgUmhSn9qvJ-ty1520KpHs3YUmeSyRnUFyeSiDAgmoprqpd8RjZIcwN6S8rHBJtHIfgoG1B/s1600/kimchi+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_qoDTQcSXY2QCZTyW4XOgCkBXXmGzwHztVpF45Ut-_wzHpc0QBEqdf-OAaHaEmmL0p-gvlgUmhSn9qvJ-ty1520KpHs3YUmeSyRnUFyeSiDAgmoprqpd8RjZIcwN6S8rHBJtHIfgoG1B/s320/kimchi+021.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Place all the ingredients in a large wide-mouthed mason jar and add the cabbage a handful at a time. Massage mixture with your hand to release the juices and combine well. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCuMFXbrilDoMgqXjg230EJoD9KZvDLJRgm4qiSTKQms8iPy5RNONy4FUjukNda_Ajs_B1gml2JqxLV33zf-c3_tGdgfQL-T7rXai9CVoory3KtELjVs_NRIdQ2yrOuYJLJfXg0frmmYRa/s1600/kimchi+026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCuMFXbrilDoMgqXjg230EJoD9KZvDLJRgm4qiSTKQms8iPy5RNONy4FUjukNda_Ajs_B1gml2JqxLV33zf-c3_tGdgfQL-T7rXai9CVoory3KtELjVs_NRIdQ2yrOuYJLJfXg0frmmYRa/s320/kimchi+026.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Pound with a wooden spoon to release juices. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FnvrZBpD0fLUayULA31FJkV101Ac-IE03HHUZJw5RIuhCciO0Dv4PyFamUEn1_syF-sk3Ha1d-mwjuA1ApuCMWINeTKP3FRhpiyIQx7UfFrMk4-Op0np_vSyH2WNo24NHX_gOC2FXElC/s1600/kimchi+027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FnvrZBpD0fLUayULA31FJkV101Ac-IE03HHUZJw5RIuhCciO0Dv4PyFamUEn1_syF-sk3Ha1d-mwjuA1ApuCMWINeTKP3FRhpiyIQx7UfFrMk4-Op0np_vSyH2WNo24NHX_gOC2FXElC/s320/kimchi+027.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">After combining all the cabbage, pack the mixture down firmly with your fist. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6SqtdqVmMMzOs4nDgOEojZOjBz1A50j_7poDbWBDHMjTxbRptFqRkMMXEq-rb8qT0SzFn9IPQ14uUlZI0Gz_fx3828saKOTriV2n_vd-tBECKOs0YSzKRGcMDRdZVAq2z44kHzgTpp2mB/s1600/kimchi+034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6SqtdqVmMMzOs4nDgOEojZOjBz1A50j_7poDbWBDHMjTxbRptFqRkMMXEq-rb8qT0SzFn9IPQ14uUlZI0Gz_fx3828saKOTriV2n_vd-tBECKOs0YSzKRGcMDRdZVAq2z44kHzgTpp2mB/s320/kimchi+034.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cover tightly and leave at room temperature overnight (or at least 8 hours). </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZC49lwfIxVFYCX1pvxB-qQJzuRb9SZzoxn0lq-j-Jj1QwIJ3kXZd7xT6GG_wiDR3FFOslFmRgvaBTZKtYvqjTADbrfYf_KeANkYkdED_ZXoR19bXg6-5Vai9z97yYyZ2T7Cmh-Yq8GGFL/s1600/kimchi+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZC49lwfIxVFYCX1pvxB-qQJzuRb9SZzoxn0lq-j-Jj1QwIJ3kXZd7xT6GG_wiDR3FFOslFmRgvaBTZKtYvqjTADbrfYf_KeANkYkdED_ZXoR19bXg6-5Vai9z97yYyZ2T7Cmh-Yq8GGFL/s320/kimchi+004.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In the morning, you’ll notice that a lot more of the juices have been released. Now you’ll want to transfer into a smaller jar and leave at least one inch of headroom because the Kimchi will expand as it ferments. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodCRcv-g43doXGI2soaOwT1_rD-gdcG3CJjDpKsJMy23kFs4kTDRv7hg9iPzbaTjwx7oVuRQlSu7WzPta4a86ITEHBRfGtcGuDIT8C2z3CzuoNmNssfWMZtm77VlQxWLm9CkwFmnvcTSM/s1600/kimchi+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodCRcv-g43doXGI2soaOwT1_rD-gdcG3CJjDpKsJMy23kFs4kTDRv7hg9iPzbaTjwx7oVuRQlSu7WzPta4a86ITEHBRfGtcGuDIT8C2z3CzuoNmNssfWMZtm77VlQxWLm9CkwFmnvcTSM/s320/kimchi+009.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Leave on the countertop for 5-7 days before transferring to the fridge. At day one or two, you’ll know the fermentation process is underway when you start to see small bubbles throughout the mixture. Also, you may hear a slight gurgling sound; this is the oxygen being pushed out. These are signs that nature is busy working! </div><div style="text-align: center;"><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">As always, Bon Appétit!<o:p></o:p></span></div>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-88330949093495418212011-06-26T16:39:00.005-04:002011-07-07T00:14:36.573-04:00Grilled Chicken Kabobs with Teriyaki and Pineapple<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRH6I79006LU3VXPQjd4qoW-8OH3V4Xvc08EB_r8zYiqTvyPgL7cxAB6sXOdcx3I70-J1iWddrTLLte9OnmJBR0z0b6q_KMsMTm1KjeGQqB3sqAFMer0Sp0ePwVbxMqdSf8Q8EQ2kRI69/s1600/kabobs2+037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRH6I79006LU3VXPQjd4qoW-8OH3V4Xvc08EB_r8zYiqTvyPgL7cxAB6sXOdcx3I70-J1iWddrTLLte9OnmJBR0z0b6q_KMsMTm1KjeGQqB3sqAFMer0Sp0ePwVbxMqdSf8Q8EQ2kRI69/s320/kabobs2+037.JPG" width="320" /></a></div><br />
These kabobs are not only delicious, they are super easy to make! Also, the addition of pineapple, red onions, and grape tomatoes give them a nice balance. If you can, choose organic chicken instead of conventional. Organic chicken not only tastes better, it is more nutritious and high in omega 3 fatty acids. So, look for certified organic, free-range poultry and you’ll be treated to a healthier and better tasting bird! If you’re not in the mood to cut a fresh pineapple, most grocery stores carry fresh pre-cut. <br />
<br />
<strong>Ingredients:</strong><br />
2 T olive oil<br />
2 T soy sauce<br />
1 T fresh lemon juice <br />
1 T apple cider vinegar <br />
1 t salt <br />
¼ t fresh ground black pepper <br />
2 skinless, boneless chicken breast halves cut into 1 inch cubes<br />
8 Pineapple chunks (1” squares)<br />
8 Grape Tomatoes<br />
Teriyaki sauce (a high quality organic sauce will produce the best flavor)<br />
<br />
Yields 4 Kabobs<br />
<br />
<div style="text-align: center;"><strong>Directions: </strong></div><br />
In a medium bowl, stir together the olive oil, soy sauce, lemon juice, vinegar, salt and pepper. <br />
<div style="text-align: center;">This will be your marinate.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Z6si5oSRY1oRRzXoXseaOWFCycy8yCm4Zh5K9pgqtwd5OPBH2IJX0AYSNwYgu1r1K4GZ261eRG4w3lpuO8mteufsC46vzGCxEjQ2f2BAmzQVPhxedJfT7urCdU_-8mQBbr5Pta2u0szI/s1600/chicken+kabobs+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Z6si5oSRY1oRRzXoXseaOWFCycy8yCm4Zh5K9pgqtwd5OPBH2IJX0AYSNwYgu1r1K4GZ261eRG4w3lpuO8mteufsC46vzGCxEjQ2f2BAmzQVPhxedJfT7urCdU_-8mQBbr5Pta2u0szI/s320/chicken+kabobs+017.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Rinse the chicken and pat dry with paper towels. Cut into 1" cubes. Place chicken cubes into the bowl and be sure to thoroughly coat with the marinade. Cover and let rest for 30 minutes. In the meantime, soak the wooden or bamboo skewers for at least 20 minutes prior to threading to avoid burning.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZqsT3Ct7G_QZAuqMjp4N6Bs4-EUEw6rPRkag2gEcoByRyta5IK38RWNuwSYD9LpgyH2qq6R0QYAEwkvgjPXwLLER8Xsjm5nQouy5Qb8PCcB1a6l957l9WxbITQsvJfYQmwOPSSzCeKBe/s1600/chicken+kabobs+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZqsT3Ct7G_QZAuqMjp4N6Bs4-EUEw6rPRkag2gEcoByRyta5IK38RWNuwSYD9LpgyH2qq6R0QYAEwkvgjPXwLLER8Xsjm5nQouy5Qb8PCcB1a6l957l9WxbITQsvJfYQmwOPSSzCeKBe/s320/chicken+kabobs+020.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Cut the onion into squarish chunks and be sure to keep the layers intact. </div><div style="text-align: center;">They won’t be perfect squares, but that’s okay.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRy6-aKheAoEJW_kXhc5fQ6L2Y0kh7xDBpm5MpCLVfjOPZPFx-mkaSMY3MP4n85ZgSUOMEYJgY889DGAc2IdX5Vr8U_1MkEp-VDb0ob55LYr5JgQLAiISeNOPJda3Fav_5mNBbwU12R5NJ/s1600/chicken+kabobs+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRy6-aKheAoEJW_kXhc5fQ6L2Y0kh7xDBpm5MpCLVfjOPZPFx-mkaSMY3MP4n85ZgSUOMEYJgY889DGAc2IdX5Vr8U_1MkEp-VDb0ob55LYr5JgQLAiISeNOPJda3Fav_5mNBbwU12R5NJ/s320/chicken+kabobs+021.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Thread the marinated chicken, pineapple, onions, and tomatoes onto skewers and discard the marinade. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Y271M0QA5iPxln6Fhwanh2gPuNyrupg9coZl46ldLhtvpAeo9sLLBYGhoG8M2V7e10WdbssMSPYEJvPiaWWlJTUrQV_zjh9wsQs1zXnRelpv9qVvHc2s8SWQhJLj03E9ivFoWBu9aZz7/s1600/chicken+kabobs+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Y271M0QA5iPxln6Fhwanh2gPuNyrupg9coZl46ldLhtvpAeo9sLLBYGhoG8M2V7e10WdbssMSPYEJvPiaWWlJTUrQV_zjh9wsQs1zXnRelpv9qVvHc2s8SWQhJLj03E9ivFoWBu9aZz7/s320/chicken+kabobs+022.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Arrange the skewers in a shallow dish and baste with teriyaki sauce; be sure to cover every nook and cranny. Preheat the grill to medium-high and let the kabobs rest while you wait for the grill to get hot.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUtTI6nxhkwfaN2T21n4zD5O8dvgLFGkcZkat5tU14igUTRO4G3B8vuqT2-eiTfIkxSfBqiCCMYWzuFhB1j33Rl5JeZqtjjG6xhmxhiEJ37xbD4PbtlgXfcDY7bcXM9B235Lzdt5b02Nm7/s1600/chicken+kabobs+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUtTI6nxhkwfaN2T21n4zD5O8dvgLFGkcZkat5tU14igUTRO4G3B8vuqT2-eiTfIkxSfBqiCCMYWzuFhB1j33Rl5JeZqtjjG6xhmxhiEJ37xbD4PbtlgXfcDY7bcXM9B235Lzdt5b02Nm7/s320/chicken+kabobs+023.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Grill skewers for 3-4 minutes on each side (or until the chicken is no longer pink in the center and the juices run clear). Keep in mind that the cook time will largely depend upon the heat of your grill. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMRXnkuJWXXZ_1im-63i-EvVB8OtWoMzGED8PWEcNa5hqCaruvX4h0EHElvK6wex7YXvT7mPkK3Bs1uZZOUEGLSbtYBQqygIPELA2sv1bjjObO89vjnblB5hvpYfrZvP0dIQsS8iamIhY/s1600/chicken+kabobs+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMRXnkuJWXXZ_1im-63i-EvVB8OtWoMzGED8PWEcNa5hqCaruvX4h0EHElvK6wex7YXvT7mPkK3Bs1uZZOUEGLSbtYBQqygIPELA2sv1bjjObO89vjnblB5hvpYfrZvP0dIQsS8iamIhY/s320/chicken+kabobs+024.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Serve with a fresh salad, corn on the cob, or the side of your choice. </div><div style="text-align: center;"></div><div style="text-align: center;"><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">As always, Bon Appétit!<o:p></o:p></span></div></div>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-45022273611761941312011-06-19T22:19:00.000-04:002011-06-19T22:19:44.458-04:00How To Make Homemade Whey<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtns2M91VqFHmt1zDKjLNCY1_6hb8d1AyTUycMjGPd4R6XfxCZQjoFOvz-Yt3flL8ChK-ribN3JTfHd9Jp02e1kJGXtAYvrxnk7LhNo2tDuv-k9UeVsXQqYmLNJsJ3RNRO_-6J6wkIWEQ4/s1600/whey+and+fermenting+class+070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtns2M91VqFHmt1zDKjLNCY1_6hb8d1AyTUycMjGPd4R6XfxCZQjoFOvz-Yt3flL8ChK-ribN3JTfHd9Jp02e1kJGXtAYvrxnk7LhNo2tDuv-k9UeVsXQqYmLNJsJ3RNRO_-6J6wkIWEQ4/s320/whey+and+fermenting+class+070.JPG" width="320" /></a></div><br />
Whey has many health benefits including beneficial cultures that aid in digestion by providing "good" bacteria to the gut. Whey is also an excellent source of protein, vitamins, and minerals. It is an important nutrient for those of us wishing to build or repair muscle tissue and also contributes to the prevention of atrophy of muscular cells.<br />
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I always keep whey on hand as it is an excellent starter culture for lacto-fermented veggies and fruits, soaking grains, and as a starter for beverages. I typically make whey from yogurt or fresh raw milk. If you have access to fresh raw milk, this is best.<br />
<br />
You can use homemade yogurt or good quality organic plain yogurt. If using raw milk, simply place it in a clean glass container and allow to stand covered with a lid at room temperature for 1-4 days until it separates (the amount of time will depend on how warm your kitchen is). The naturally occurring bacteria will turn it into cheese and whey on its own. If using yogurt, no advance preparation is necessary.<br />
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All you’ll need is a large bowl, a large strainer that rests over the bowl, a plastic spoon, and a cheesecloth or thin cloth napkin. Please be sure that your napkin is super clean and free of any lint or leftover soap residue.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-ktPFGJ1sTfMHEU3C8lvvLox3xyceiLrxQC260f1NCjoyMIRID7wt893Zga5ZD17S8Q928mMj9bFLD_sMnpcDm66jzJhXvGBbDFk_mWVep0AJMyL0wRm8NzZs4irfT2JnHex6MQ_NVSK/s1600/whey+and+fermenting+class+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-ktPFGJ1sTfMHEU3C8lvvLox3xyceiLrxQC260f1NCjoyMIRID7wt893Zga5ZD17S8Q928mMj9bFLD_sMnpcDm66jzJhXvGBbDFk_mWVep0AJMyL0wRm8NzZs4irfT2JnHex6MQ_NVSK/s320/whey+and+fermenting+class+005.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Line a large strainer over a bowl with a clean cotton napkin or cheesecloth.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUrziP0wT76l9Ok1LVntSEnxFLQrxDZvqvh7ZscWC2SVbkvqpcw4MBv493_GNEhDd3x8LGa2AdulCpZ1Cbw3kv__3Q47Wt7ymZ393d8iiENjTtNSSTjo9sPzHBqwQG3ucCmRR1u6klp8o/s1600/whey+and+fermenting+class+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUrziP0wT76l9Ok1LVntSEnxFLQrxDZvqvh7ZscWC2SVbkvqpcw4MBv493_GNEhDd3x8LGa2AdulCpZ1Cbw3kv__3Q47Wt7ymZ393d8iiENjTtNSSTjo9sPzHBqwQG3ucCmRR1u6klp8o/s320/whey+and+fermenting+class+006.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Pour in the yogurt or separated milk. The whey will run into the bowl and the milk solids will stay in the strainer. Be sure the bowl is deep enough to allow the strainer to hang over the bowl so that the curds don’t end up standing in the whey. Cover with a plate and let stand at room temperature for several hours (longer for yogurt) until all the whey has drained. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zvewKCfX2h0BDSo8n19YlX3Bhrrg75pJnKgClTmvOBuOmV0ziMJBSw3bM3TEqS4dCKmvo0uVMrEgXdVdWflqkpIUvpNrrvInr8IE-bTLGBDaQnbs-oZC9KEyuOTxU0aZ8bvVHCfYLrFS/s1600/whey+and+fermenting+class+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zvewKCfX2h0BDSo8n19YlX3Bhrrg75pJnKgClTmvOBuOmV0ziMJBSw3bM3TEqS4dCKmvo0uVMrEgXdVdWflqkpIUvpNrrvInr8IE-bTLGBDaQnbs-oZC9KEyuOTxU0aZ8bvVHCfYLrFS/s320/whey+and+fermenting+class+008.JPG" width="320" /></a></div><br />
<div style="text-align: center;">The whey will end up in the bowl and you’ll have a soft cheese left in the cloth. Don’t throw this away! Most of us are familiar with the old nursery rhyme, "Little Miss Muffet"…eating her curds and whey. Well this is what she was eating! Use the cheese as a spread. To give it some flavor, add garlic, chives, onion, and spices, along with a bit of salt and pepper. Pour the whey into a glass jar and cover tightly. Refrigerated, the cream cheese keeps approximately one month and the whey for about six months.</div><div style="text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaI6snc1lRGyShzWoXyBUg9V-nOsXuzhkcpJUhdIVteshIJyxsGKfoHAhzARWnpEd34Y_RlcM5ykawG-SzWknmaoRJoagV9TUd7jA3BacWqOzThpelXERf-rnGJgXn20MSxaO7aBhtDUz3/s1600/whey+and+fermenting+class+066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaI6snc1lRGyShzWoXyBUg9V-nOsXuzhkcpJUhdIVteshIJyxsGKfoHAhzARWnpEd34Y_RlcM5ykawG-SzWknmaoRJoagV9TUd7jA3BacWqOzThpelXERf-rnGJgXn20MSxaO7aBhtDUz3/s320/whey+and+fermenting+class+066.JPG" width="320" /></a></div><br />
<div style="text-align: center;">If you’re interested in making your own yogurt, follow this link to an excellent tutorial.</div><br />
<div style="text-align: center;"><a href="http://www.makeyourownyogurt.com/">http://www.makeyourownyogurt.com/</a></div><div style="text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%;">As always, bon appétit!</span></div><div style="text-align: center;"><br />
</div>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com2tag:blogger.com,1999:blog-318476738418461538.post-3588081000894530802011-06-18T19:21:00.007-04:002011-07-01T13:46:41.278-04:00Grilled Shrimp Skewers with Garlic and Fresh Basil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2rUj_sRa80-flxXnF4jDeeVv2G1hc25p7IEJ6YzGOtVThNIPjrr0Tdw-KFd6b4bwda_3ywzDveEEtWfyJrw66mR-N1TRQCYsn4yKXNbyt_lkH2HfDEtoUKY9lwyRjFUZPdCAiD5nJhQld/s1600/grilled+shrimp+131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2rUj_sRa80-flxXnF4jDeeVv2G1hc25p7IEJ6YzGOtVThNIPjrr0Tdw-KFd6b4bwda_3ywzDveEEtWfyJrw66mR-N1TRQCYsn4yKXNbyt_lkH2HfDEtoUKY9lwyRjFUZPdCAiD5nJhQld/s320/grilled+shrimp+131.JPG" width="320" /></a></div><br />
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I was feeling creative today and had a lot of fun coming up with this grilled shrimp recipe! Shrimp is absolutely one of my favorite foods and I love the fact that it's so versatile. Shrimp is the most popular seafood in the world for good reasons. First, it’s delicious! Better yet, shrimp is low in calories and saturated fat which makes it healthy to boot. Shrimp is an excellent source of protein and selenium. It is also a very good source of vitamin D, vitamin B12 and a good source of iron, phosphorus, omega-3 fatty acids, niacin, zinc, copper and magnesium.<br />
<br />
For this recipe, choose extra-large or jumbo shrimp (prawns) which are easier to work with. I don’t recommend metal skewers because they can get pretty hot (I’ve burned myself before)! Be sure to soak wooden skewers in water for at least 20 minutes to avoid burning them on the grill.<br />
<br />
This recipe yields 2 skewers; feel free to double the recipe if you’d like more.<br />
<br />
8 Jumbo Shrimp or Prawns<br />
1 fresh lemon (squeezed)<br />
4 garlic cloves (pressed)<br />
½ Cup Dry White Wine<br />
1 T Olive Oil<br />
1 T Apple Cider Vinegar<br />
¼ t Fresh Cracked Pepper<br />
¼ t Sea Salt<br />
1 handful of fresh basil (or 1 T dried)<br />
2 T Butter<br />
<br />
<div style="text-align: center;">First, shell and devein the shrimp. </div><div style="text-align: center;">Deveining is one of my least favorite tasks (aside from going to the dentist), </div><div style="text-align: center;">so I do my best to find shrimp that has already been deveined. </div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7C_HjUeMh89zOI7rRJLdTDcWd5222EOXJfphHdpsSNUvo-Lq9Wie-PXrSh_WrcwMQARERgrlbOYXmUDaWAiHpRpuBgJAGRMBgH0-XDEFHGWooOHDn2FMRxg5KwGLvLJyxIIRHtoczgjvS/s1600/grilled+shrimp+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="173" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7C_HjUeMh89zOI7rRJLdTDcWd5222EOXJfphHdpsSNUvo-Lq9Wie-PXrSh_WrcwMQARERgrlbOYXmUDaWAiHpRpuBgJAGRMBgH0-XDEFHGWooOHDn2FMRxg5KwGLvLJyxIIRHtoczgjvS/s320/grilled+shrimp+019.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Press the garlic and set aside. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAiWjxaKLR_Gh6uv6_44QVF8hyZse5zRE_vvVORWfJddZWGU4oknx0GtEoJlPF1Dlm-FKxh1gYkYcYluU_e150GY4tdIrYJsD_r9ZM-_R3hlk1SUiCcv1sZzq-hHCYY58upCYfzGLp1tR/s1600/grilled+shrimp+025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAiWjxaKLR_Gh6uv6_44QVF8hyZse5zRE_vvVORWfJddZWGU4oknx0GtEoJlPF1Dlm-FKxh1gYkYcYluU_e150GY4tdIrYJsD_r9ZM-_R3hlk1SUiCcv1sZzq-hHCYY58upCYfzGLp1tR/s320/grilled+shrimp+025.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Chop basil and set aside.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7ErLdY6Bg9nsXqH4a_lEdkiLY_C7-dGgQUcOb34RkWih8aCuHqBjyjB2VWMaRw1qCVHJfMYvYGUsnlbmvZl5zyp9G2P65VBTVzyWJtbvYfNPr0DiSvQPwdzMvcM0mZXsdXBRY9mfP5tI/s1600/grilled+shrimp+027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7ErLdY6Bg9nsXqH4a_lEdkiLY_C7-dGgQUcOb34RkWih8aCuHqBjyjB2VWMaRw1qCVHJfMYvYGUsnlbmvZl5zyp9G2P65VBTVzyWJtbvYfNPr0DiSvQPwdzMvcM0mZXsdXBRY9mfP5tI/s320/grilled+shrimp+027.JPG" width="320" /></a></div><br />
<div style="text-align: center;">In a bowl, combine the lemon juice, pressed garlic, wine, olive oil, vinegar, salt, and pepper. <br />
Mix thoroughly and reserve about ¼ of the mixture to use for the garlic butter mixture. </div><div style="text-align: center;">Cover the bowl and allow the shrimp to marinate for at least 30 minutes or more.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbyU6p7Oer2ckBzAcGHR_vhDsp8G2KNdXOai2YQ5VS2pktszHmb3b_hrguCcrpgcyA2TUEFRC12-iVYBqTspnU_47deat9o4NX3rO9eyGIVrc05ADiboKGY8LhdvVwGErl5tKmeZPsyHr/s1600/grilled+shrimp+037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbyU6p7Oer2ckBzAcGHR_vhDsp8G2KNdXOai2YQ5VS2pktszHmb3b_hrguCcrpgcyA2TUEFRC12-iVYBqTspnU_47deat9o4NX3rO9eyGIVrc05ADiboKGY8LhdvVwGErl5tKmeZPsyHr/s320/grilled+shrimp+037.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Melt the butter in a heavy saucepan and add the remaining garlic, marinade mixture and basil. </div><div style="text-align: center;">Simmer on low for about 10 minutes (covered).</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEGBNbJzTkvOo6iGSp_BDE82R-BpNxLMMgSqJ6qOREqnd_91zzTlIIlnsDxRuskg7M4kOkhfpoGGqXJ5bWvUpCSRT_ZWiis7E6Fl5AmTD0DTx5Iga07LJz_dwNVLi9tT1Zayuj6tX_4TwX/s1600/grilled+shrimp+041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEGBNbJzTkvOo6iGSp_BDE82R-BpNxLMMgSqJ6qOREqnd_91zzTlIIlnsDxRuskg7M4kOkhfpoGGqXJ5bWvUpCSRT_ZWiis7E6Fl5AmTD0DTx5Iga07LJz_dwNVLi9tT1Zayuj6tX_4TwX/s320/grilled+shrimp+041.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Skewer the shrimp.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32G4BdgW77JCE9RtbqHBrKxV8_fIgj1C9CEzBUVA0LJY0UdqYy9YSKp4Z3piK7iiff4AwF925suiY9T6HOZfoSZ86bgbWRgJI40Fq7ZXVdNk8ACFoI_e1QmGrBtPeB-lp20SeYznXa9VF/s1600/grilled+shrimp+049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32G4BdgW77JCE9RtbqHBrKxV8_fIgj1C9CEzBUVA0LJY0UdqYy9YSKp4Z3piK7iiff4AwF925suiY9T6HOZfoSZ86bgbWRgJI40Fq7ZXVdNk8ACFoI_e1QmGrBtPeB-lp20SeYznXa9VF/s320/grilled+shrimp+049.JPG" width="320" /></a></div><div style="text-align: center;"><br />
Lay the shrimp skewers on the grill let them cook for 2-3 on each side. The cook time will pretty much depend on the heat of your grill; keep in mind that shrimp cook rapidly on the grill. As soon as the flesh turns white, they're done! Be careful not to cook any longer as they quickly become dry and chewy. The shrimp continue cooking for a short time after they’re removed from the grill. Take them off just before the center is completely cooked, and they'll be perfect.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnLRbBKaNQo-Orhu7RKyiRTsHkRo3j61p4-PKsTJj_64jIZJNJbGiZFjZFHE0wbWLfeUeB1h7UZAKHV4Qm2htrvllywNsrr9xa9Ht0uxcmOe04fznjIEltlmx7WqOH02tlZcYfTTh0U0c/s1600/grilled+shrimp+054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnLRbBKaNQo-Orhu7RKyiRTsHkRo3j61p4-PKsTJj_64jIZJNJbGiZFjZFHE0wbWLfeUeB1h7UZAKHV4Qm2htrvllywNsrr9xa9Ht0uxcmOe04fznjIEltlmx7WqOH02tlZcYfTTh0U0c/s320/grilled+shrimp+054.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Spoon the garlic and basil butter mixture over the shrimp and spread evenly.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPV7W0d4HQiPWvL6ou9nBOUaGflKycRZxuNgwSykjGlHQcN02V36eny-WdkbEgabvwt93qR5tnm1wtpjOq3XHZcEdFHeGBBYeE0UPIlAu0FuzYrhTQe9q10X3wsrksxi4lIRoTiqE4eGdL/s1600/grilled+shrimp+059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPV7W0d4HQiPWvL6ou9nBOUaGflKycRZxuNgwSykjGlHQcN02V36eny-WdkbEgabvwt93qR5tnm1wtpjOq3XHZcEdFHeGBBYeE0UPIlAu0FuzYrhTQe9q10X3wsrksxi4lIRoTiqE4eGdL/s320/grilled+shrimp+059.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Serve with a simple salad or the side dish of your choice. </div><div style="text-align: center;">You can serve them on or off the skewers; the choice is yours. Enjoy! </div><br />
<div style="text-align: center;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%;">As always, bon appétit!</span></div><div style="text-align: center;"><br />
</div>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com2tag:blogger.com,1999:blog-318476738418461538.post-33342652659305822742011-06-14T23:46:00.006-04:002011-06-19T21:06:14.187-04:00Homemade Ginger Ale<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2T8dIwEzQHHJwoI-J6hIT8MpI284e9BC7i9t4UpvS0g9orOYAq6HZfe1Sgw6WnGWWUK2M7lhgIe8ayS_M3HwCf5ErKArXrUJ95v0uY5Pa3hzhRZ28674q45osJflWouUCyFkYsBS1cfcN/s1600/gingerale+036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2T8dIwEzQHHJwoI-J6hIT8MpI284e9BC7i9t4UpvS0g9orOYAq6HZfe1Sgw6WnGWWUK2M7lhgIe8ayS_M3HwCf5ErKArXrUJ95v0uY5Pa3hzhRZ28674q45osJflWouUCyFkYsBS1cfcN/s320/gingerale+036.JPG" t8="true" width="320" /></a></div><br />
This ginger ale is unique in that it is enhanced by the process of lacto-fermentation. Lacto-fermentation enhances beneficial properties in the beverage to make the nutrients more available to the body. Lacto-fermented beverages supply lactic acid, enzymes and lactobacilli to the intestinal tract.<br />
<br />
Ingredients:<br />
<br />
1 cup ginger; peeled and finely chopped or grated <br />
¾ cup fresh pressed lime juice<br />
½ - ¾ cup Sucant (non-refined cane sugar)<br />
3 teaspoons Celtic sea salt*<br />
½ cup whey (homemade)<br />
3 quarts filtered water<br />
<br />
*Use only Celtic sea salt for lacto-fermentation.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDuO-TaASvvmI8VwLL3NPUXKxJM_9odWlq9BIjf_y_z3ewiy52FOAD3d9TbKp6STiValowMCve_FNIxI8U2nC94rtPmyN8oQk5qUGJLSNr9XRpQMJvGT1zUXBcM-4lWidLWrUVXes13WV/s1600/gingerale+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDuO-TaASvvmI8VwLL3NPUXKxJM_9odWlq9BIjf_y_z3ewiy52FOAD3d9TbKp6STiValowMCve_FNIxI8U2nC94rtPmyN8oQk5qUGJLSNr9XRpQMJvGT1zUXBcM-4lWidLWrUVXes13WV/s320/gingerale+010.JPG" t8="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">If you have a food processor, great. If not, you can use a cheese grater for the ginger</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCux-THInEMM6Ph8UsXa6_hYZMwEwDvyvQE_wk7pKecgcicD3RtkUESYcsavGrFYQeMJ1j9cAAcZYsBJujtG9A7tcB77LILDk_ayDgXAxX87OG98HuzX9JqM9fU47DWgjycgl6jTkQnD_/s1600/gingerale+045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCux-THInEMM6Ph8UsXa6_hYZMwEwDvyvQE_wk7pKecgcicD3RtkUESYcsavGrFYQeMJ1j9cAAcZYsBJujtG9A7tcB77LILDk_ayDgXAxX87OG98HuzX9JqM9fU47DWgjycgl6jTkQnD_/s320/gingerale+045.JPG" t8="true" width="320" /></a></div><br />
<div style="text-align: center;">Place all ingredients in a 3-quart glass jug (do not use an acrylic or plastic jug). Stir well and cover tightly. Leave at room temperature for 4-5 days before transferring to the refrigerator. </div><div style="text-align: center;">This will keep several months well chilled. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kdTje4FW9-GaE8gIQw1d_tYZ8eONhFv6tJf8GLlo6z7ninet_AW0pkoc30C7Sx_O_wEeUnJy0x7WKN0t2lrXg-j7lO1XCaYo-LbdnOe-NR7zJySO0tp_srF34c-eBhvk7kld33rXdyFe/s1600/gingerale+056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kdTje4FW9-GaE8gIQw1d_tYZ8eONhFv6tJf8GLlo6z7ninet_AW0pkoc30C7Sx_O_wEeUnJy0x7WKN0t2lrXg-j7lO1XCaYo-LbdnOe-NR7zJySO0tp_srF34c-eBhvk7kld33rXdyFe/s320/gingerale+056.JPG" t8="true" width="320" /></a></div><br />
The ale will be effervescent, so be careful not to shake the jug. Instead stir the ale each time you are ready to serve. To serve, strain into a glass. Resist the temptation to strain the entire jug at once; the ale gets better with time. While it may be slightly inconvenient to strain each time, it is well worth it!<br />
<br />
Be sure to use homemade whey (not concentrated or powdered whey). Whey is very easy to make yourself and is full of vital nutrients. Take a look at my "How to Make Whey" post if you'd like to learn how.<br />
As always, bon appetit!Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-77092298213959650252011-06-13T22:15:00.007-04:002011-06-17T16:51:08.188-04:00Roasted Rack of Lamb<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzb-WOooFZzCLNkGD8IsHagtcrboWtmH7QFoqjzpWd_28lOgno6I9QT6DB7vgAPBL6rN65ramrJySlQ1VYSSMr9NtOxQ6Jba8MVlhT6iHS6TIq12xFdO-4dYiN3rsRopZqUVJbLMPSIsG/s1600/rack+of+lamb+073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzb-WOooFZzCLNkGD8IsHagtcrboWtmH7QFoqjzpWd_28lOgno6I9QT6DB7vgAPBL6rN65ramrJySlQ1VYSSMr9NtOxQ6Jba8MVlhT6iHS6TIq12xFdO-4dYiN3rsRopZqUVJbLMPSIsG/s320/rack+of+lamb+073.JPG" width="320" /></a></div><br />
This recipe is not necessarily super difficult, however it does require a bit of time and patience to prepare. Rest assured it is well worth the effort!<br />
<br />
Lamb is very tender, healthy and extremely delicious! It has a buttery quality and has a distinctive gamey flavor. Lamb is a very good source of protein, with all 8 essential amino acids in the proper ratio. Lamb contains very little marbling (internal fat throughout the meat), as compared to other meats.<br />
<br />
If you have a choice, go with organic or pasture fed lamb. Lamb raised on grass produces meat that is leaner, fewer calories, tender, fine grained, and has a more delicate flavor and contain more nutrients like vitamin E, omega-3 fatty acids than conventionally raised lamb<br />
<br />
<strong>Ingredients:</strong><br />
<br />
1 rack of lamb (7-8 bones), trimmed and frenched<br />
1 t sea salt<br />
1 t fresh ground black pepper<br />
1 T olive oil<br />
1 t balsamic vinegar<br />
1 T Dijon mustard<br />
<br />
<strong>Bread Crumb Mixture:</strong><br />
<br />
½ cup fresh bread crumbs*<br />
6 garlic gloves minced or pressed<br />
2 T fresh rosemary, chopped<br />
1 t sea salt<br />
¼ t fresh ground pepper (or more if you prefer spicy)<br />
<br />
*Don’t be tempted to use stale bread for the bread crumbs; they will still taste like stale bread.:-)<br />
<br />
<strong>Directions:</strong><br />
<br />
Preheat the oven to 450° and move rack to the center.<br />
<br />
Trim excess fat and French the bones<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uxdziRz03PyJAC8VKQPqvyx35d_7Ga2P_Y2vghpVzkYMZGroE8yFR-mHF8eDe84ujamf-zDh9u13NqxjFFI4-xto6anmmwdbGBGckYdPx7gWzuwm_PkOWHq8gdz5ZINvCjTUFw4RCTH1/s1600/rack+of+lamb+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uxdziRz03PyJAC8VKQPqvyx35d_7Ga2P_Y2vghpVzkYMZGroE8yFR-mHF8eDe84ujamf-zDh9u13NqxjFFI4-xto6anmmwdbGBGckYdPx7gWzuwm_PkOWHq8gdz5ZINvCjTUFw4RCTH1/s320/rack+of+lamb+007.JPG" t8="true" width="320" /></a></div><br />
Season rack all over with salt and pepper. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdp9c-Kpe9iRoVHkGK0UVOp-NOrtVeJAaaKHGWXykq3xtALX5Cqx7HDp6rt2FE2FYeo5P91QlLf9662vMRQF5faHLDmrq521UP9jnpfpSbIAmK5n3UIpNcxjHworYbJnrv1WxtAbcIglWb/s1600/rack+of+lamb+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdp9c-Kpe9iRoVHkGK0UVOp-NOrtVeJAaaKHGWXykq3xtALX5Cqx7HDp6rt2FE2FYeo5P91QlLf9662vMRQF5faHLDmrq521UP9jnpfpSbIAmK5n3UIpNcxjHworYbJnrv1WxtAbcIglWb/s320/rack+of+lamb+009.JPG" t8="true" width="320" /></a></div><br />
Prepare fresh bread crumbs in a food processor<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhblXKn-fuwhEiQx32U_BvV9gCQu3nCLR9fVnOY5L4pJj6SK4Tzz2p8tHReJvG0hrWkG-2jvfStUjTAscs1uXRck5o3adjk9oSEtbDUDOogJdVOOEpY2IgLLLZNC3sbIVboDjwd2TOJ23mK/s1600/rack+of+lamb+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhblXKn-fuwhEiQx32U_BvV9gCQu3nCLR9fVnOY5L4pJj6SK4Tzz2p8tHReJvG0hrWkG-2jvfStUjTAscs1uXRck5o3adjk9oSEtbDUDOogJdVOOEpY2IgLLLZNC3sbIVboDjwd2TOJ23mK/s320/rack+of+lamb+010.JPG" t8="true" width="320" /></a></div><br />
In a large bowl, combine bread crumbs, garlic, rosemary, 1 t salt, ¼ t pepper. Add the 2 T olive oil to moisten. Set aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYbeOj670PJIY0L-qmk0IviiqWflXWu-rKRUFaJ5AwCi9TGoiJNm4Go3f9kKMame6BCK7zOzcYLJ8CCqLhjA_bALkMy5yf-lWiZwngYgx10QH9c7G_50h971Y-q5Blv-3CM3xCWw9Wjvi/s1600/rack+of+lamb+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYbeOj670PJIY0L-qmk0IviiqWflXWu-rKRUFaJ5AwCi9TGoiJNm4Go3f9kKMame6BCK7zOzcYLJ8CCqLhjA_bALkMy5yf-lWiZwngYgx10QH9c7G_50h971Y-q5Blv-3CM3xCWw9Wjvi/s320/rack+of+lamb+015.JPG" t8="true" width="320" /></a></div><br />
Heat 1 T 2 T olive oil in a large heavy oven-proof pan (preferably a cast iron skillet) over high heat. Sear rack for 1-2 minutes on both sides and then set aside for a few minutes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVSaMszMqmhs4yyFyaRUTU5uMhS1qU-j_OGGg2dtlOlxfyx1IyQFkJjM5oCJlD4lWnPLWKm6w_HaRV6sgxJqcqvh5A0jpT2Iz17PoACWuojQ7k0hxalUU3-0kXICfIw59dQi_mdaMIfm1/s1600/rack+of+lamb+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVSaMszMqmhs4yyFyaRUTU5uMhS1qU-j_OGGg2dtlOlxfyx1IyQFkJjM5oCJlD4lWnPLWKm6w_HaRV6sgxJqcqvh5A0jpT2Iz17PoACWuojQ7k0hxalUU3-0kXICfIw59dQi_mdaMIfm1/s320/rack+of+lamb+017.JPG" t8="true" width="320" /></a></div><br />
Brush rack with the Dijon and balsamic and roll in the bread crumb mixture until evenly coated. Add a little extra of the bread crumb mixture on top and firmly press it onto the rack.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_99OpSPTjgFJd368glXFPPJ7Bmc_dWLZgiWc3l16hI-bJh-hhZq5bX3sRzjp1xVvvVbVq83Le_5eBBwRRB-tEWooC57D_vvEU3lChPyfCDWM5GmKEeJvJErUyd89zsdWKtMq9U_slhyphenhyphenL/s1600/rack+of+lamb+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_99OpSPTjgFJd368glXFPPJ7Bmc_dWLZgiWc3l16hI-bJh-hhZq5bX3sRzjp1xVvvVbVq83Le_5eBBwRRB-tEWooC57D_vvEU3lChPyfCDWM5GmKEeJvJErUyd89zsdWKtMq9U_slhyphenhyphenL/s320/rack+of+lamb+019.JPG" t8="true" width="320" /></a></div><br />
Arrange the rack in the skillet and roast for 10-15 minutes depending on the doneness you prefer. After removing from the oven, let it rest 5-8 minutes before carving.<br />
<br />
I prepared asparagus and mashed potatoes on the side, but feel free to be creative with the sides of your choice!<br />
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As always, bon appétit!Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-11916937006929830992011-06-12T18:47:00.000-04:002011-06-12T18:47:01.443-04:00Grilled Salmon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBViZ7aO5QV2LfRw4XiAZri9GhO5dgLO9nHgRLUtnsdV_JUIZIN8RFhnxjjlLV8-xzlJSC065fbFWI73z70CXM3XfyOFBrENn-TwB2XYNtesKC3RIsXZs_QF3UrYqsMg3PILcEnV2IraC/s1600/grilled+salmon+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBViZ7aO5QV2LfRw4XiAZri9GhO5dgLO9nHgRLUtnsdV_JUIZIN8RFhnxjjlLV8-xzlJSC065fbFWI73z70CXM3XfyOFBrENn-TwB2XYNtesKC3RIsXZs_QF3UrYqsMg3PILcEnV2IraC/s320/grilled+salmon+016.JPG" t8="true" width="320" /></a></div><br />
One of the things I love most about grilling is that it's super easy to whip up something delicious in a matter of minutes! I actually grill year-round; I don’t care if there’s snow on my deck, I’m still grilling! Salmon holds up really well on the grill and this is one of my favorite recipes.<br />
<br />
Salmon is one of the healthiest fish available and for good reasons; it is rich in various nutrients. Salmon is low in saturated fats and calories, contains high levels of protein and healthy omega-3 fatty acids. Omega-3 fatty acids are considered essential because our body cannot naturally produce them. Salmon is also an extremely good source of selenium, niacin and vitamin B12. Wild salmon is far more nutritious in terms of fat and protein content. Wild fish contains 20% more protein, 20% less fat, and is generally much smaller. Even though farm raised salmon is larger and fattier, it contains far less usable omega-3s. Wild fish in general contains a much more favorable ratio of omega-3 and is far superior nutritionally. If at all possible, choose wild caught salmon instead of farm-raised.<br />
<br />
If you’ve never tried wild salmon, you will notice the difference immediately. I’ve had both and can say with confidence that there is no comparison. Give wild salmon a try and you won’t be disappointed!<br />
<br />
<strong>Recipe:</strong><br />
<br />
1 T Dijon mustard<br />
1 ½ T Dark Brown Sugar<br />
1 T Soy Sauce<br />
½ t Sesame Oil<br />
1 t Sesame Seeds<br />
2 T Olive Oil<br />
2 Salmon Steaks<br />
<br />
Combine the first five ingredients in a small bowl. In the meantime, heat the grill to medium/high. Brush the salmon with olive oil, salt and pepper to taste. Brush half the soy mixture on salmon and grill for 3-4 minutes. Turn over and brush the other side with the remaining mixture and cook for another 2-3 minutes. Adjust the cooking time to suit your preferred “doneness”. Garnish with lemons or thinly sliced scallions if desired.<br />
<br />
I like to serve it over a bed of fresh lettuce, however, the choice of side dishes is endless. You could grill some corn-on-the cob, asparagus, red potatoes, wilted spinach, or serve on a bed of rice. Have fun with the side of your choice!<br />
<br />
As always, bon appétit!Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-84245544494498548332011-05-31T21:56:00.006-04:002011-06-01T19:20:25.689-04:00Mexican Frittata<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7zyosotr0rCGoq0vZPoGibW9IADD2ApxDUmO6WydOJ5uOpg2uqq-6uqrl_hJ7n_jrbADDRZicTYAejX7DMrjomw95wYrh5Ly_60Am3FfMBCRw3fLX6dujZ1T5Gt6EtG3skbKS3kISUv4/s1600/Mexican+Fritatta+2+043.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7zyosotr0rCGoq0vZPoGibW9IADD2ApxDUmO6WydOJ5uOpg2uqq-6uqrl_hJ7n_jrbADDRZicTYAejX7DMrjomw95wYrh5Ly_60Am3FfMBCRw3fLX6dujZ1T5Gt6EtG3skbKS3kISUv4/s320/Mexican+Fritatta+2+043.JPG" t8="true" width="320px" /></a></div>I’ve tried several quiche recipes and decided it was time to mix it up! I love Mexican food, so I though, what better way to spice up breakfast than with a Mexican Frittata? After experimenting with a few different variations, I came up with this rendition! It's definitely on the spicy side, so feel free to adjust the seasonings to you taste. This recipe does take a little time to prepare, but it can be done the evening before and then refrigerated for several days.<br />
<br />
You will need an oven-proof or cast iron skillet for this recipe. <br />
<br />
Preheat the oven to 450 degrees.<br />
<ul><li>6 large eggs</li>
<li>4 oz grated cheese (preferably raw milk cheddar)*</li>
<li>1/2 cup milk (preferably raw milk or organic whole milk)</li>
<li>1 medium onion, diced</li>
<li>2 cloves fresh garlic, pressed</li>
<li>1 can (15oz) Black Beans, rinsed and drained</li>
<li>2 small tomatoes, diced (1 sliced & 1 diced)</li>
<li>1 Jalapeño (diced)</li>
<li>1 t Olive oil</li>
<li>1 T Butter</li>
<li>1t Salt</li>
<li>¼ t fresh ground pepper</li>
<li>1 t Chili Powder</li>
<li>½ t Cumin</li>
</ul>* If raw milk cheese is not available in your area, feel free to substitute Jack cheese or white cheddar<br />
<br />
Sauté onion, jalapeño, and garlic in one tablespoon butter over medium-high heat until they are softened (about 5 minutes)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEgRYF9OrjwuSrSAhIWVjZcoIorTJS4qKc9QJuv0lipB6nocJ2xH35UWTkmTz-YxoVSr9fjoNe7Mvr6H1oPWxb98fI0HjJAHTcWEizbJ5Mvbu2MFaOBGhaNMiRS5Yl2vrf7VdOnQ5cXjC/s1600/Mexican+Fritatta+2+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEgRYF9OrjwuSrSAhIWVjZcoIorTJS4qKc9QJuv0lipB6nocJ2xH35UWTkmTz-YxoVSr9fjoNe7Mvr6H1oPWxb98fI0HjJAHTcWEizbJ5Mvbu2MFaOBGhaNMiRS5Yl2vrf7VdOnQ5cXjC/s320/Mexican+Fritatta+2+021.JPG" t8="true" width="320px" /></a></div><br />
Then add black beans and 1 teaspoon olive oil along with chili powder and cumin; stir occasionally and continue to simmer on low for another five minutes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2OrsOtvfp-HCwgfNCoVekDPzJv-vKVtRZ-qLr8T7TBhhBsmeJ4_2muijjJ1tLKlyIWt30Yf-ejkoElRzezK99Zaa4XF2NoeV3AEO3LyhfT5vkz5gcfV2jtDCpxOUBdGZH4HugsWrGN20/s1600/Mexican+Fritatta+2+025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2OrsOtvfp-HCwgfNCoVekDPzJv-vKVtRZ-qLr8T7TBhhBsmeJ4_2muijjJ1tLKlyIWt30Yf-ejkoElRzezK99Zaa4XF2NoeV3AEO3LyhfT5vkz5gcfV2jtDCpxOUBdGZH4HugsWrGN20/s320/Mexican+Fritatta+2+025.JPG" t8="true" width="320px" /></a></div><br />
In the meantime, whisk eggs with milk and then add in about 2/3 of the cheese and the diced tomatoes; season with salt and pepper. <br />
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Once the onion and bean mixture are ready, stir well and arrange evenly in the skillet. Pour the egg mixture evenly in the skillet and lightly distribute ingredients with a fork -- if necessary (do not stir). Place skillet in the oven and bake for about 10 minutes or until frittata is almost set. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTool-ozWtvGJCJnHqhaQwo04kOwtViU_wABhPGV_WH5cMH6tMyph6FZhuyNcRFwl958i0qrQN9A4ygnRPNHWGaDaEUN_zJjN4s1aNQrlPH2gwlqVEvBAWrSO07Q9Gr2XwsteB1VXqhCS/s1600/Mexican+Fritatta+2+034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTool-ozWtvGJCJnHqhaQwo04kOwtViU_wABhPGV_WH5cMH6tMyph6FZhuyNcRFwl958i0qrQN9A4ygnRPNHWGaDaEUN_zJjN4s1aNQrlPH2gwlqVEvBAWrSO07Q9Gr2XwsteB1VXqhCS/s320/Mexican+Fritatta+2+034.JPG" t8="true" width="320px" /></a></div><br />
Remove from oven; arrange the sliced tomatoes and sprinkle the remaining cheese on top. Return skillet to the oven and finish under the broiler until the cheese on top is browned and bubbly. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBNJGxh5jpoC43pchAb5bkyZ_5FQblLeXgIux8YSKme7P30KjW8TxBqcS6z-I8aidB4Lsh9cnSlnNZbXr3GXoIOFE6L5XH1PrY1uQD7_8rOdizLTNy2x867tjdqY5Hr6PoDO-89YZiClF/s1600/Mexican+Fritatta+2+038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBNJGxh5jpoC43pchAb5bkyZ_5FQblLeXgIux8YSKme7P30KjW8TxBqcS6z-I8aidB4Lsh9cnSlnNZbXr3GXoIOFE6L5XH1PrY1uQD7_8rOdizLTNy2x867tjdqY5Hr6PoDO-89YZiClF/s320/Mexican+Fritatta+2+038.JPG" t8="true" width="320px" /></a></div><br />
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Cut into wedges to serve! It's super delicious with sour cream on the side.<br />
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As always, bon appétit!Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-4501120329868642642011-05-23T21:45:00.004-04:002011-06-08T21:28:37.796-04:00Sprout, Richmond VA<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQ8iPXeJMVhss67la_MHj7yBN457SUgrWqdfdFbA5vE9yABEkS153EOktaxexBmXl0ffEmFyu2of5LhdRhZQ4lPG5pFNCB0P5AH5HfNKjGfgaqIoUn5Gu5PCwOrkLEUqDU_nu1asyzwn2/s1600/sprout+002.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQ8iPXeJMVhss67la_MHj7yBN457SUgrWqdfdFbA5vE9yABEkS153EOktaxexBmXl0ffEmFyu2of5LhdRhZQ4lPG5pFNCB0P5AH5HfNKjGfgaqIoUn5Gu5PCwOrkLEUqDU_nu1asyzwn2/s320/sprout+002.JPG" t8="true" width="320px" /></a></div>I like the fact that Sprout is committed to serving food sourced from local farmers and producers. So, of course, I couldn’t wait to try their food! The feel of the restaurant is very earthy and welcoming. When I arrived I was promptly greeted with a warm smile by the hostess. The server was very attentive without being overbearing and was knowledgeable about the menu. I ordered a glass of cabernet and she went the extra mile to ask if I’d like to taste it before I committed (I liked that.)<br />
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The menu changes all the time and varies by seasonal availability. I was impressed with the wide selection including sandwiches, salads, and entrees (including a nice variety of vegan options). I decided on the Sliced Steak with feta, root veggies over salad greens with mustard vinaigrette – $12. The steak was cooked to perfection and the salad greens and veggies were extremely fresh! I like that the salad wasn’t dripping in dressing; it was lightly tossed and the vinaigrette wasn’t overpowering. The portion size was just right; I left feeling satisfied instead of stuffed.<br />
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They also feature happy hour drink specials, live music, and art openings. I can’t wait to go back and try the VA Fish Soft Tacos ~ Herbed Chimichurri ~ Root Vegetable Slaw with Paprika Tzatziki. Yum! Sprout is definitely the type of place that I want to support. <br />
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<em>”Sprout is a proud member of the localvore movement in Richmond VA; localvore is the diet of eating locally, and Sprout is committed to dealing direct with the farmers, growers, tofu makers, artisans, etc. that provide the food we serve. You can always rely on Sprout to serve up a menu of over 90% locally sourced ingredients, and feel confident that your dollars are being reinvested right back here in your local Virginia economy.”</em><br />
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<a href="http://www.eatlocalrichmond.com/">http://www.eatlocalrichmond.com/</a><br />
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<a href="http://www.eatlocalrichmond.com/news/organic-food-in-richmond-va" title="Tuesday May 3rd – Organic Food in Richmond Virginia"><img alt="Preview Image" height="160px" src="http://www.eatlocalrichmond.com/wp-content/uploads/2011/05/steaksalad300.png" width="300px" /></a><br />
<br />
<a href="http://www.urbanspoon.com/r/49/1537148/restaurant/West-Franklin-Street/Sprout-A-Localvore-Restaurant-and-Bar-Richmond"><img alt="Sprout - A Localvore Restaurant and Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1537148/biglink.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 146px; width: 200px;" /></a>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-52765981356887429762011-04-30T21:52:00.003-04:002011-06-11T11:57:01.571-04:00Nourishing Traditions<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6viK99d9Z_EhQX-lurxOGSXs9jtd5Lx9x7CvbO3L5mFKZPKdICOHPmf1QkdnMQbRwbxA0emJl7FLkqH4SeeD7iQCyuRjGw6vhOJSpBRD8JVMEdmQeC0bF8o3MOwS2b-039o_qIWnJP2dS/s1600/raw-milk-photo%255B1%255D.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6viK99d9Z_EhQX-lurxOGSXs9jtd5Lx9x7CvbO3L5mFKZPKdICOHPmf1QkdnMQbRwbxA0emJl7FLkqH4SeeD7iQCyuRjGw6vhOJSpBRD8JVMEdmQeC0bF8o3MOwS2b-039o_qIWnJP2dS/s320/raw-milk-photo%255B1%255D.jpg" width="320" /></a></div>In my opinion, this book is definitely one of the most important to read if you’re serious about restoring your digestive health and enjoying optimal nutrition. For me, it’s been a long road to complete health and wellness and I'm eternally grateful to Sally Fallon for publishing this book. The premise of the book is that modern food choices and preparation techniques constitute a radical shift from the way our ancestors nourished themselves years ago and represent a trend that has severely compromised our health and vitality. The research findings of Dr. Weston Price are included; Dr. Price was a scientifically curious man. He discovered that the innovative food manufacturing companies of the early 20th century and their way of streamlining the production process of canned and frozen foods, sugar-coated cereal, assorted candies and pasties were wreaking havoc on our health. Dr. Price traveled all around the world to observe population groups that lived entirely on local foods. While many of the particulars of these diets varied, there were several common threads. Almost without exception, they ate liberal amounts of seafood (or other animal proteins and fats including raw milk), along with fruits, vegetables, legumes, nuts, seeds and whole unrefined grains.<br />
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The book is chock full of delicious recipes and I’ve had the pleasure of trying quite a few of them! There is also some fun food trivia included: “Know your Ingredients” quizzes demonstrate that certain ingredients recur in processed foods. A few of them almost made me laugh…until I realized it wasn’t a joke! See if you can guess this one (no cheating, don’t scroll down until you’ve given it some thought.)<br />
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Know Your Ingredients: Name This Product #15<br />
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Salt, hydrolyzed vegetable protein, sugar, monosodium glutamate, dehydrated onion, maltodextrin, dextrin (with beef extract and partially hydrogenated soybean oil), caramel color, autolyzed yeast, corn oil, dry malt syrup, disodium inosinate, disodium guanylate, natural flavoring, not more than 2% silicon dioxide added as an anti-caking agent.<br />
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One word (yuk!)<br />
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Okay are you ready?<br />
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And the winner is, Weight Watchers Beef Broth Mix!<br />
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If you’re serious about taking charge of your health, this book is a must read. Also, if you’re interested in learning more about Dr. Weston Price, visit www.westonaprice.org. The Weston A. Price Foundation was founded in 1999 to disseminate the research of nutrition pioneer Dr. Weston Price. Dr. Price’s Research demonstrated that humans achieve perfect physical form and perfect health only when they consume nutrient-dense whole foods and the vital fat-soluble activators found exclusively in animal fats.<br />
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As always, bon appétit!<br />
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<span><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=the0d8-20&o=1&p=8&l=bpl&asins=0967089735&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></span>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0tag:blogger.com,1999:blog-318476738418461538.post-66889007995812699282011-04-14T01:08:00.000-04:002011-04-14T01:08:47.650-04:00Eat the Right Fats!<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8WTzRKyGtXaql-yIRUzVhROdDA_CKVNprlVJlMfLmiwwMvM-Gk4UrDMJdxwifqI8mybWlX1EH2GnAOvCzhFPCTUjIIbpxsMZSf03e9hrywncadgoZ62s10Bfagf7pgGcXT0w4z1coyhR/s1600/rightfatsapr200%255B1%255D.gif" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8WTzRKyGtXaql-yIRUzVhROdDA_CKVNprlVJlMfLmiwwMvM-Gk4UrDMJdxwifqI8mybWlX1EH2GnAOvCzhFPCTUjIIbpxsMZSf03e9hrywncadgoZ62s10Bfagf7pgGcXT0w4z1coyhR/s1600/rightfatsapr200%255B1%255D.gif" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">This is a great article! The total amount of fat you eat, whether high or low, isn't really the problem; what really matters is the type of fat you eat. There is a difference between "bad" fats (saturated and trans-fats) and "good" fats (monounsaturated and polyunsaturated fats) We actually need fat in our diets, in fact, we can't live without them. Fats are an important part of a healthy diet and they provide essential fatty acids, keep our skin soft, deliver fat-soluble vitamins, and are a great source of energizing fuel. However, I do understand that it's easy to get confused about good fats vs. bad fats. I hope this article will help shed some light; <a href="http://www.runnersworld.com/article/1,7120,s6-242-304--13086-0,00.html?cm_mmc=TrainingExtra_NL-_-04142011-_-nutrition-_-DIET%3a%20Not%20all%20Fats%20are%20Bad">Eat The Right Fats!</a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">As always, bon appétit!</div>Linda Keith Andersonhttp://www.blogger.com/profile/00175614151211457478noreply@blogger.com0