Pureed Vegetable Soup

The first principle of healthy eating according to Rex Russell, M.D. in his book, What the Bible Says About Healthy Living, is to eat the things God made.  Here's a soup made from all natural, living foods that is so creamy even kids will love it.

Pureed Vegetable Soup (adapted from Real Food magazine, Spring 2009)

1/2 diced onion
3 cloves garlic
2 Tbsp butter (or use olive oil)
2 C chopped vegetables (cauliflower, squash, broccoli, etc.)
Liquid to cover the vegetables in the pan, either vegetable stock or water
1/4 C cream (optional) (Shredded potatoes also make a creamy texture).
Salt and pepper to taste 


Heat the onions and garlic in the butter or oil with a touch of salt. Allow them to sweat. Cover the vegetables with a couple inches of liquid. Cook on low until vegetables are soft. Puree the vegetables and broth in a blender. Strain the soup if necessary. This will make it very creamy. Put the soup back in the pan, adjust the seasoning. If too thick, add more liquid. Warm and serve with crusty bread.

Nutrient-Rich Greens

Dark green, leafy vegetables are known for their high nutritional value. They're full of anti-oxidants, iron, calcium and vitamin C and more. Don't worry, they're delicious! Even the most expensive restaurants use greens for their rich color and flavor as well as nutritional content.

Here's an easy recipe that can be used all year long. In the winter time use canned, diced tomatoes and in the summer you can chop your own fresh tomatoes. 

Greens with Tomatoes:
1 bunch greens (any variety of kale or chard)
2-3 ripe tomatoes or 1 can diced tomatoes
2-4 garlic cloves, thinly sliced
Place all ingredients in a deep frying pan on the stove. Set on medium heat. You may need to add 1/4 cup water to the pan (or less) if using fresh tomatoes. Canned tomatoes come with their own juice. Cover the pan and allow to steam for a few minutes. Stir from time to time so the greens are cooked equally.

Serve this with a simple pasta topped with olive oil, your favorite herb (oregano, rosemary, thyme, etc.) and some vegetables tossed in.

Versitile Oatmeal

My husband is not a fan of hot cereal, but I love oatmeal. It's so easy and you can add variety by simply changing the toppings.

Oatmeal:
1 cup thick rolled oats
3 cups water
1/4 tsp salt
honey, agave, maple syrup, sucanant 
Toppings:
banana slices & pecans,
toasted walnuts & cranberries,
raisins & cinnamon,
apple chunks, banana slices & cinnamon or nutmeg
experiment with your own ideas. I enjoy a tsp of butter in addition to my toppings.

Bring the oats, water and salt to a boil in a medium sauce pan.
Cook, stirring occasionally for 5 - 7 minutes until soft and creamy.
Stir in your sweetener of choice.

For extra creamy and nutritious oatmeal, soak the thick rolled oats in water with a tablespoon of plain yogurt mixed in overnight. It almost tastes buttery.

Vegetarian Pad Thai -A Refreshing Dinner

Here's a quick, refreshing dinner to serve during lent, cleansing or anytime you want to feel a burst of energy.


Vegetarian Pad Thai

1 12oz pkg rice noodles
1/4 cup vegetable oil
4 eggs
1 Tbsp brown rice vinegar
3 Tbsp sugar or sucanant
1/8 cup crushed red pepper or 1 Tbsp red pepper paste
1 cup thinly sliced snap peas or pea pods (slice the whole pods on either)
1 cup thinly sliced carrots (matchsticks)
3 green onions
1/4 cup peanuts
1 lemon, cut into wedges

Soak rice noodles in cold water 30 - 40 minutes or until soft. Drain and set aside.

Heal oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm (Can also ad chunks of firm tofu here).

Stir together oil, rice vinegar, sugar and crushed red pepper. Pour over the drained rice noodles and toss. Put noodles in large skillet with veggies and eggs/tofu. Toss and warm on the over for just a few minutes.

Garnish with crushed peanuts, chopped green onions and lemon wedge.

Remember Japan

Here's an easy Japanese recipe called Ocha-Zuke. It's a common snack in Japan. Enjoy this rice-dish with your family and remember the families in Japan that are suffering so much right now. Say a prayer together for them as you join together to eat.

Ocha-Zuke

Salmon fillet
1/4 Nori sheet
1 1/4 cups Japanese short grain rice, cooked
1 1/2 cups water
1 Tbsp Sencha leaves (a kind of loose green tea)
1 tsp wasabi paste (from a tube or dry, mixed with water)
4 tsp shoyu (similar to soy sauce)
salt

1. Salt the salmon fillet and allow to sit for 30 minutes.

2. Wipe the salt off the salmon with paper towel and broil the fish for about five minutes, or until cooked through. Remove skin and bones, then flake the fish with a fork.

3. Cut the nori sheet into thin strips about an inch long.

4. Place equal amounts of rice in soup bowls or rice bowls. Place equal amounts of the salmon on top of the rice.

5. Put the green tea in a teapot and cover with hot water (barely boiling). Allow to steep 45 seconds to 1 minute. Strain the tea, the pour over the top of the rice and salmon. Add some nori and wasabi to the top of the rice, then trickle some shoyu on and serve.

From: The Complete Book of Japanese Cooking, the Traditions, Ingredients and Recipes

Breaking Food Addictions

This is a great time of year to start fresh with diet and nutrition. Ever heard of "Spring Cleaning?"

Food addictions can weigh the body down and cause a cycle of craving, feeding and more craving. Take time this season to discover what you crave, when you crave it and why. Try fasting that food during Lent or for a month and see how you feel at the end.

Here's a great article to help you on this journey: Are Food Addictions Real on the Native Remedies Blog.

 Sugar is a big one for Americans. This is an old book, but still so applicable. If sugar is your addiction, you may want to read Sugar Blues.

Tell us your story about food addiction in the comments.

Deliciously Balanced Glucose

Recently I was asked about Glucose and how to eat healthy with blood sugar levels in mind.

Here's a short simple definition from WiseGEEK:

Our body's primary source of energy takes the form of glucose. This type of sugar comes from digesting carbohydrates into a chemical that we can easily convert to energy. When glucose levels in the bloodstream aren't properly regulated, one can develop a serious condition, such as diabetes.
We get most of our glucose from digesting the sugar and starch in carbohydrates. Foods like rice, pasta, grain, potatoes, fruits, a few vegetables, and processed sweets qualify as carbohydrates. Our digestive system, breaks down the starch and sugar in these foods into glucose. This functional form of energy then gets absorbed through the small intestine into the bloodstream. There, a chemical known as insulin, excreted by the pancreas, meets the glucose. Together, they can enter cells in muscles and the brain, allowing glucose to power activities like lifting a book or remembering a phone number.

. . . At any step in the process, problems can arise in keeping the right amount of glucose circulating in the blood.

Excessively high glucose levels, called hyperglycemia, might be due to too much sugar or too little insulin. The opposite, extremely low glucose levels (hypoglycemia), can result from too little food or variable insulin excretion. A common disease related to irregular management of glucose is diabetes. . . 

Unbalanced levels of glucose can cause weight gain, fatigue, moodiness/depression, lack of focus. Unchecked for a long time, it can contribute to diabetes.

It's important to focus your diet (daily way of eating) on complex carbohydrates. These break down into sugar (glucose) more slowly in your body. Complex carbohydrates have more fiber, leave you feeling satisfied longer and increase levels of energy.

Complex carbohydrates can be found in foods such as whole wheat pasta, oatmeal and vegetables. Dried beans and lentils are a wonderful, inexpensive choice.

Lentil Soup

2 1/2 cups large green or brown lentils
about 13 1/2 cups water
4 tablespoons Olive Oil
2 medium onions, chopped
1 teaspoon ground cinnamon or cumin
1/2 teaspoon black pepper
salt to taste

Bring lentils to a boil. Reduce heat to medium. Cook for about 45 minutes or until soft. (If using brown lentils they will take about 30 minutes longer and use about 1 1/4 cups more water).

In the meantime put olive oil and onions in a frying pan over medium heat until the onions are golden.

Take lentils off the heat and allow to cool for 10 minutes. Put in a blender and liquidize. Return lentils to the pan, stir in the onions with oil, season with cinnamon or cumin (depending on the taste you want), salt and pepper. If the soup is too thick add some more water to get the right consistency.

Simmer for 10 minutes.

This soup goes well with a heavy brown, whole-grain bread.

Healthy Romance Food

Save a little money and avoid the Valentines Day crowds by making a romantic dinner at home. Besides at home you know all the ingredients that are in the food. Here's one of our favorite dinners that makes anyone feel pampered but doesn't take too much work. 

Braised Beef & Mushrooms
from Eating Well, Feb. 2009 issue

2 Tbspn canola oil
1 Tbspn butter
4 cups finely diced onions
2 large cloves garlic, crushed and peeled
2 Tbspn tomato paste
2 Tbspn sweet paprika
2 tsp chopped fresh marjoram or 1 tsp dried
4 lbs beef chuck, trimmed and cut into 1 1/2-inch pieces
1 tsp salt
Freshly ground pepper to taste
2 lbs cremini mushrooms, cut into 1/2-ince pieces
1 cup reduced-sodium beef broth
8 large shiitake mushroom caps, cut into 1/2-ince pieces
2-3 tsp finely minced fresh tarragon or dill for garnish

1. Preheat oven to 350 degrees F.
2. Heat oil and butter in a large heavy casserole or dutch oven over medium heat. Add onions and garlic and cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes. Stir in tomato paste, paprika and marjoram.
3. Season beef with 1/2 tsp salt and plenty of pepper. Add the beef and cremini mushrooms to the pot; gently stir to combine. Add broth and cover the pot with a tight-fitting lid.
4. Transfer the pot to the oven and bake until the beef is very tender, 1 3/4 to 2 hours. Stir in shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed for about 15 minutes.
5. Skim or blot any visible fat from the stew. Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon. Stir the beef, mushrooms and the remaining 1/2 tsp salt into the sauce and heat through, about 1 minute. Serve garnished with tarragon (or dill) if desired.

You can serve this with a side salad of fresh spring greens or steamed kale or chard with diced tomatoes and garlic. Add some crusty bread or rice and you have a full meal to celebrate your love.


Of course you can't forget dessert on a special occasion like this. Here's a recipe I haven't tried yet, but I will try it this Valentine's Day. Just don't tell my husband, it's a surprise.

Molten Chocolate Cakes

from Saveur, Feb. 2011
Serves 6

2 oz. semisweet chocolate, finely chopped
1 Tbsp dark rum
3 Tbsp heavy cream
8 Tbsp unsalted butter, plus more for greasing
1/4 cup flour, plus more for dusting
6 oz. bittersweet chocolate
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp kosher salt
3 eggs
Confectioners' sugar

Place semisweet chocolate and rum in a small bowl; set aside. Heat cream in a small saucepan over medium heat until it begins to simmer; pour over chocolate and let sit for 1 minute. Slowly stir until smooth, cover with plastic wrap, and refrigerate until chilled. Divide chocolate mixture into 6 portions. Shape each portion into a ball; refrigerate until chilled.

Heat oven to 425 degrees. Grease bottom and sides of six 6-oz. ramekins with butter and dust with flour, tapping out excess; set aside on a baking sheet. Heat butter and bittersweet chocolate in a small saucepan over medium heat until just melted; remove from heat and let cool 10 minutes. In a large bowl, beat together sugar, vanilla, salt and eggs with a hand mixer on medium-high speed until thick and pale, 3-4 minutes. Beat in melted chocolate mixture; add flour and mix until smooth. Divide half the batter between prepared ramekins and place a chilled chocolate ball in center of each; top with remaining batter and smooth tops. Bake until just set, 15 minutes. Let cool 2-3 minutes.

To serve, run a pairing knife around edge of ramekins and invert cakes onto 6 serving plates. Dust with confectioners' sugar and serve immediately.

It's a healthy things to spoil yourself and your loved ones once in a while, don't you think?

Squash Corn Muffins

It seems to be snowing all over the United States, except maybe for San Diego, CA where my parents and sister's family live.  :-)~   But baking can cheer up any home even while it helps the heater along. Here's a great, nutritious recipe for winter muffins. I like to add a little ground flax to add nutrition and fiber to anything I bake. Heat up the house and enjoy.

Sweet Squash Corn Muffins
1 1/2 cups Cornmeal
1 1/2 cups whole wheat pastry flour or barley flour
1 Tbsp non-aluminum baking powder
1/4 tsp sea salt
2 Tbsp dulse flakes
2 cups winter squash or sweet potato puree
1/3 cup cold-pressed vegetable oil (I always use olive oil)
1/2 cup maple syrup
1/2 cup water

Topping:
1/4 cup pumpkin seeds

Preheat oven to 375 degrees F. Lightly oil muffin tins or line with paper muffin cups. Mix cornmeal, flour, baking powder, salt and dulse flakes together in a large bowl; set aside. In a separate bowl, whisk together squash, oil, syrup and water, until smooth. Combine wet ingredients with dry mixture and mix with a minimum of strokes. Spoon into muffin cups. Decorate top of each muffin with pumpkin seeds. Bake 20-25 minutes. Top of muffin should crack slightly when done.

Prep. 30 minutes.
Makes 12 regular muffins.

Italian Sandwich

I recently had an Italian sandwich that I just have to share with you. You can play with it, change ingredients in and out. Try something totally new and then experiment with the results by testing it out on your friends. They'll love it.

Start with good Italian bread or rolls. My suggestion here is to use a crusty roll with Kalamata olives in it. Then spread fresh, soft cheese, preferably chêvre or fresh mozzarella. Add a layer of baby spinach, then sun dried tomatoes or sun dried tomato paste, and finally a couple of thin slices of prociutto.

I think you could easily go meatless by adding a few slices of cucumber and possibly some alfalfa sprouts, onions or other veggies.

This sandwich is delicious with a simple salad of mixed greens. Top the greens with red onions, Kalamata olives, diced tomatoes, feta cheese and balsamic vinegar.

Oils for Colds

My husband's been sick with a cold for a week now. It's surprising because he's rarely ever sick. Even when one of us catches something, which is also rare, he doesn't get it. But this time he got blasted. Being completely run down is most likely the culprit in his case.

I thought I'd give you some cold remedies we're using.

Eucalytus Oil - Rub a few drops on the chest, like mom used to do with Vicks. This will help break up the congestion in the chest and open up the nasal passages.

Teas - An abundance of liquid is the best thing to wash the germs away, but with teas (using the term to apply to herbs as well) you have the added benefits of healing plants. Here are a few kinds of teas that can help:
      +Lemon & Honey. Squeeze 3+ tablespoons lemon into a mug. Add the same amount of honey, or to taste. Both are excellent for colds and this tea FEELS so good on the throat.
      +Ginger tea. Great for colds, sinus and stomach.
      +Rooibos. A bark rather than a tea, but full of antioxidants. Vary it up by adding lemon and honey.

Steaming Tincture - Use one drop of each of the following oils in a hot bath or in a cold water vaporizer.
      +Thyme
      +Tea Tree
      +Eucalyptus
      +Lemon

Of course there are many other cold remedies using essential oils. Aromatherapy is a fascinating study. "The Complete Book of Essential Oils & Aromatherapy" is one of the resources I have on hand at home.

Old-Fashioned Scones

It's a cool and rainy Saturday. Seems like a good day for baking. Following is a delicious, versatile recipe for scones. They're easy to mix up, then pop in the oven, or save for the next morning. They'll keep in the refrigerator overnight. Or bake them, but take them out of the oven 5-10 minutes early and freeze. Then remove, thaw and bake 5-10 minutes when you're ready to serve them.

Old-Fashioned Scones
The Laurel's Kitchen Bread Book pg. 325

2 C Whole Wheat (or Kamut) pastry flour
1 tsp Baking Soda
1 tsp Cream of Tartar*
1/2 tsp Salt
1 or 2 Tbsp Brown Sugar or Honey
2 Tbsp cold Butter
1 Cup plus 2 Tbsp Buttermilk at room temperature
1/2 C Currants (or other fruit, dry or fresh)

*If you don't have cream of tartar, use 1/2 tsp baking soda and 1 1/2 Tsp baking powder

Preheat oven to 375 degrees F. Dust a cookie sheet with flour.

Sift flour, soda, cream of tartar, salt and sugar (if you use honey instead, stir it thoroughly into the buttermilk). Grate the cold butter into the mixture and blend with a pastry cutter or with your fingertips until the mixture is like oatmeal flakes. Stir in the buttermilk and currants, and mix gently and quickly, until barely blended together. Immediately turn out onto the floured cookie sheet and pat into a circle about 3/4 inch think, 8 or 9 inches across. Cut the circle into wedges, 4 or 6 as you see fit, and place immediately in the hot oven..

Bake about 20 minutes. Serve at once.

Bacalao-Fish (or Chicken) Soup

It's damp and cold outside today and if I had the time or the ingredients on hand, the following is the recipe I'd fix tonight. It has rich Mediterranean flavors (it's actually a Puerto Rican recipe). It's full of nutrients and is so delicious even children will clamor for more. No kidding, mine have.

Bacalao
"Eating Well" October 2007 page 83

Tip: Opt for firmer hook-and-line-caught haddock or U.S. farm-raised tilapia. Pacific cod also works, but will be more flakey.




2 Tbsp extra-virgin Olive Oil
1 medium Onion, chopped
4 cloves Garlic, minced
1 lb flaky white fish, cut into 1 1/2 inch pieces
1 14-oz can diced tomatoes
1 Anaheim or Poblano chili pepper, chopped
1/4 cup packed, chopped fresh Cilantro
2 Tbsp sliced pimento-stuffed Olives
1 Tbsp Capers, rinsed
1 tsp dried Oregano
1/2 tsp Salt
1/2 cup Water, as needed
1 Avacado, chopped (optional)

Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for one minute. Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado.

Makes 4 servings, about 1 cup each.

A Chili Cast Party

We're hosting the cast party for Columbia Heights High School's Little Shop of Horrors tomorrow night. I must be crazy knowing how late they'll probably be here. But it should be fun. Now to plan the menu.

It's been cool this week so I'm going to fix a large pot of chili, my own recipe. I'll make two batches because at least one or two of the cast are vegetarian and the rest are meat-eaters. I normally make a three-bean chili without meat, but it's delicious either way. Of course we can't forget the peppers to add a little kick and a punch of nutrients.

Beans carry their own weight when it comes to nutrition. High in fiber, low in fat, chocked full of B vitamins and Iron, beans offer lasting energy and help reduce cholesterol.

Add some peppers to spice it up and you have a heavy-weight champion in the arena of health. Peppers contain two times more Vitamins E and C than citrus fruit. They offer Beta-Carotene, Potassium and Folic Acid. The Capsaicin which comes from their vibrant color and heat boosts metabolism. It also reduces cholestrol absorption and increases fat metabolism. Just think--a weight-loss program in themselves!

The students may not need to be concerned with their weight, but it's a great benefit for those of us over 40. So here's my simple, health-boosting recipe. Try it or create your own.

Three Bean Chili

1 lb dry Beans (combination of Pinto, Black and Red or Kidney beans)
1 12-oz can chopped or stewed Tomatoes
1 Tbsp Sea Salt, or to taste
1 Tbsp Chili Powder, or to taste
1+ tsp ground Cumin, or to taste
chopped Jalepeno, Serrano or Green peppers to taste
Can add crushed red pepper for more kick

Toppings:
chopped Green Chili's
chopped Jalapeno or Serrano peppers
chopped Onions
shredded Cheddar Cheese
Sour Cream
Tabasco Sauce
Saltine Crackers
Fritos brand chips

Place all ingredients from the top list in a crock pot with water to cover--about 3-4 inches above the beans. Let this cook all day. Add water if necessary. Stir and serve, allowing guests to choose their own toppings.

Tahini Fish

"Fish is the health food par excellence. When Dr. Weston Price traveled throughout the world, studying traditional peoples on native diets, he discovered that those who ate seafood had the best health. . . " Nourishing Traditions by Sally Fallon.

Fish is best taken from the deep sea since that will avoid contaminants that shoreline fish will have. Salmon, Tuna, Swordfish, Sole and Flounder from clean waters are some of the best. Avoid bottom feeders, which are the garbage disposals of the water.

The following recipe includes vibrant Mediterranean flavors. Rich Tahini, from sesame seeds, the sunny citrus kick of lemon juice, and the health benefits of fish and onion. I think you'll love this and it's not hard to make. I'm going to make it tonight!

Baked Fish with Tahini
Samak bil-Tahineh
"Lebanese Cuisine" by Anissa Helou


about 2 lbs White Fish fillets or steaks
Salt
3/4 cup plus 2 Tbsp Tahini (buy in local natural food store)
1 1/2 cups Water
juice of 2 1/2 Lemons, or to taste
Vegetable Oil for frying
3 large Onions, thinly sliced
1 Tbsp Pomegranate seeds for garnish (optional)

Rinse the fish pieces in cold water, pat dry with paper towels and rub lightly with salt. Set aside for half an hour to soak up the salt.

In the meantime pour the tahini into a mixing bowl and gradually stir in the water and lemon juice, alternately, until you have a pale creamy liquid. The tahini will first thicken to a puree-like consistency before it starts to dilute again. If you use less lemon juice, make up for the reduction in liquid by adding more water. The sauce should be quite runny, like a thin, creamy soup.

Preheat oven to 425 degrees F.

Take a large non-stick frying pan, pour in oil to a depth of 1/2 inch and place over medium heat. When the oil is hot, fry the fish pieces for 1 minute on each side to seal. Remove fish with a slotted spoon and put on a plate for later use.

Fry the sliced onion in the same oil as the fish until golden. Remove with a slotted spoon and drop the onion into the tahini sauce. Add salt to taste, mix well together and pour into a deep baking dish. Arrange the fish in the tahini and onion sauce, turning it to coat evenly, and bake in the preheated oven for 30 minutes or until the sauce has thickened and is bubbling all over. Serve tepid or at room temperature, garnished with a few pomegranate seeds.

    My note: You're going to want to eat this hot, and it would be good, but it really is great at room temperature or cold. This is great for leftovers or lunch the next day.

Rejuvenate

Spring is a time for cleansing and rejuvenating. It's a time to come out of the dark, sleepyness of winter and get moving again. Like the plants we come back to life. We naturally crave fresh baby vegetables and sour juices that get the blood flowing and cleanse our bodies at the same time.

How about having a salad as the main dish tonight? Try a large bowl of fresh baby greens like baby spinach, arugula, or an assortment already mixed called Mesclun. Top it with some Alfalfa Sprouts, freshly squeezed Lemon Juice and Olive Oil.

Served with a small portion of Pasta and you have a perfect and quick Spring meal.

For the pasta I suggest Angel Hair as it cooks quickly. Top the pasta with Olive Oil, grated Parmesan and fresh or pickled vegetables such as sliced red peppers, sugar snap peas, canned artichoke hearts, capers, sun-dried tomatoes. You could add some tuna or sardines for protein and Omegas.

What do you feel like eating this Spring? Is it light and fresh? Share a recipe with us in the comments and feel free to add your website or blog address.

Breakfast Anyone?

Oh come on now. Don't sleep late. Haven't you heard that breakfast is the most important meal? It fuels the efforts of the first part of your day.

We often get the majority of our work done in those early hours of the day before lunch. How much more so, if we've fed our bodies and brains a nourishing, energy-boosting meal to break the night's fast?

One of my favorite breakfasts is a bowl of Creme Fraiche with fresh fruit. It's a French version of sour cream and you can make it at home. It's fermentation prepares the stomach for a new day of eating and adds that good bacteria that helps digestion and fights the bad bacteria.

The finished product is slightly tart, smooth and rich. Add a touch of honey and berries and you have a delicious morning treat.


 Creme Fraiche
Nourishing Traditions, by Sally Fallon

1 pint good quality cream
1 tablespoon commercial or whole-milk buttermilk or Creme Fraiche from a previous batch
Optional, available fruit: chopped apples, sliced bananas, sliced strawberries, raspberries, blueberries, mangoes, or any other fruit that appeals to you.
Dab of honey

Start with good cream, raw is best. Do not use ultra pasteurized. Place cream in a clean glass container. Add buttermilk, stir well, cover tightly and place in a warm spot for 20 to 24 hours. Chill well.

The next morning stir slowly and serve with a tablespoon of honey and the cut fruit.

**Please forgive the lack of accents in the French words "Creme Fraiche." I couldn't save or publish the blog with them in it.

Easter Leftovers

Easter dinner was a hit. Our friends brought ham, coleslaw, rolls, Texas sheet cake-which is a thin chocolate cake made with sour cream,- plus banana cream pie and chocolate peanut butter pie. All this on top of my dinner menu I shared with you last week (see previous post). Needless to say we had plenty of food.

If you saw the recipes from last week, I now HIGHLY recommend trying the Sun-Dried Tomato and Goat Cheese Scone recipe! They were delicious. My husband and my two teenage boys all commented on them.

They say confession's good for the soul, so here I confess to you all that I've let my eating get a little out of control. Easter is a holiday, an honorable excuse, but even before Easter I'd been eating too much flour and sugar (to which my body never responds kindly) and too little of the fresh veggies I need.

So this week, I'm determined to take back control. I'd also like to be a wise steward and use up the Easter leftovers. With these goals in mind I made a simple omelet using some of our leftovers.

Easter Omelet

Make individual omelets in a smaller, cast-iron, frying pan. I used three eggs for each of my sons who eat more and never gain weight. My husband and I hadn't fully regained our appetite so we split a three egg omelet. After pouring the eggs into the pan, I added chopped asparagus from my casserole (see the recipe from last week). This included a crunchy breaded topping and chunks of Parmesan. I also added some chopped, sauteed onions and chunks of ham.

Served with a salad (leftover if you have it) this is a quick, cost-effective and satisfying meal.

Celebrate Resurrection

Resurrection Day is probably the most important day to celebrate in the entire calendar year. The day our Lord rose in victory after having sacrificed Himself for our sin. Most will gather with family and friends over a special meal as a way to give thanks to God.

We don't have family close by, but we have friends that are like family that we get together with each year. We also invite other friends to join us who may not have family near either. Everyone will bring a dish to share. It'll be a feast worthy of a celebration.

Even a celebration can be nutritious and since we're eager for Spring, we don't want to be weighed down with heavy ingredients. We might want to go outside and enjoy the sunshine later.  

For my part, I'll be making beef, but I haven't decided what kind yet. Any suggestions? We've done brisket, prime rib one year, and roast.  But the rest of the meal I have planned: Roasted Asparagus, Sun-dried Tomato & Goat Cheese Scones, Spinach or Arugula Salad with Berries and Orange Spice Granita layered with Yogurt for dessert (as long as we don't have more than a dozen guests, which is the number of my glasses).

Notice we've included plenty of dark green vegetables for their rich nutrient content, berries for the antioxidants as well as the vitamins, yogurt for digestion and citrus for vitamin C and the fresh taste of summer. 

Our friends will bring Ham and probably another dessert. As for the others, I have no idea, but I'm sure everything will be delicious.

No, you're not all invited, but you can make some of these recipes at home. And if you do, please let me know how you like them in the comments here.

Roasted Asparagus with Parmesan from The Minimalist Entertains by Mark Bittman
2 thick slices good Bread, about 2 oz
1 chunk Parmesan Cheese, about 2 oz
3 lbs thin Asparagus, more or less
6 Tbsp unsalted Butter, extra virgin Olive Oil, or a combination
Salt and freshly ground Black Pepper

1. Preheat the oven to 500 decrees F; while it's preheating, put the bread in there, and check it frequently until it is lightly toasted and dry. Coarsely grind or grate the bread and Paresan together (a small food processor is perfect for this)--if possible, keep the crumbs from becoming as msall as commercial bread crumbs.

2. Rinse the asparagus and break off their woody bottoms. Lay them in a baking dish or roasting pan that will accommodate them in two or three layers. Toss with bits of the butter, sprinkle lightly with salt and pepper, and place in the oven.

3. Roast for 5 minutes, then shake the pan to redistribute the butter. Roast another 5 minutes, then test the asparagus for doneness by piercing a spear with the point of a sharp knife; it is done when the knife enters the asparagus but still meets a little resistance. You can prepare the recipe in advance up to this point as long as a couple of hours before serving; allow the asparagus to sit at room temperature during that time.

4. Turn on the broiler and place the rack as close as possible to the heating element. Sprinkle the bread crumb mixture over the asparagus. Carefully brown the topping--it will only take a minute or two--and serve the asparagus hot or at room temperature.


Sun-Dried Tomato and Goat Cheese Scones from Real Food magazine, Spring 2009
18 whole Sun-Dried Tomatoes, soaked in hot water (half a cup, chopped)
1 large Egg for egg wash
1 cup unbleached Flour
1 cup cake Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
2 tsp cracked Black Pepper
6 oz Cèvre Cheese, crumbled

Rehydrate tomatoes in boiling water until tender. Drain and squeeze out excess water, then chop and reserve. Spray a baking sheet and preheat oven to 400F. Whisk one egg with one tablespoon water for egg wash.

In a large bowl, mix flours, baking powder, baking soda, salt, and cracked pepper. Crumble chèvre and add to the flour mixture with the scallions, toss to mix. Whisk together egg and 1/2 cup buttermilk and olive oil, stir into dry mixture. If it seems stiff, add more buttermilk. Stir in tomatoes. Divide in half and scrape out onto a floured counter. Shape each half into a round and cut into wedges. Brush tops with egg wash. Bake for 10-15 minutes, until golden.


Spinach or Arugula Salad with Berries
Toss together:

Baby Spinach or Arugula
crumbled Feta or Gorgonzola Cheese
toasted Walnuts
fresh Berries (Raspberries, Blackberries, or sliced Strawberries)

Dressing: Raspberry Vinegar or simply Olive Oil with Lemon juice or the vinegar

Orange-and-Spice Granita Parfaits Real Food magazine Spring 2010
1 cup Water
3/4 cup granulated Sugar
2 Cardamom Pods
1 1/4 inch slice fresh Ginger
1 Cinnamon Stick
2 cups fresh-squeezed Orange Juice
1/4 cup fresh Lime Juice
2 cups low-fat or whole-milk vanilla or plain yogurt
Ground Cinnamon, optional garnish

1. Several hours or one day before making the granita: In a small saucepan, combine the water, sugar, cardamom pods, ginger, and cinnamon stick and heat to a boil over medium heat, stirring, until the sugar is dissolved, about 5 minutes. Let the syrup cool in the refrigerator several hours or overnight. Remove the whole spices with a perforatted spoon before serving.

2. Combine the cooled syrup and orage and lime juices in a shallow metal pan. Place in the freezer, stirring the solid edges into the center as the mixture freezes. For a grainy texture, continue to stir the granita. For a smoother texture, let the mixture freeze solid, break into chunks, and puree until smooth in a food processor, or process the mixture in an ice-cream maker. Transfer to a plastic container and freeze until ready to serve.

3. To serve. Place a generous spoonful of the yogurt in the bottom of four tall parfait glasses. Add a large scoop or two of the granita and top with a dollop of yogurt. Sprinkle with ground cinnamon, if using, and serve at once.

Chinese Hot Pot (Soup)

Recently we had a few people over for dinner. The problem was that several of them were fasting various things in observation of Lent. I came upon a great Chinese Soup that is vegetarian and has no offensive ingredients for our Lent observers.

Chinese Hot Pot is a healthy soup. It's full of vitamins, minerals, antioxidants and is a good soup for cleansing. But whether you're cleansing, fasting or just hungry for a great soup, this recipe is delicious. I received several compliments on it. And, when you add some sticky rice, it's hearty enough to serve as a meal by itself.

Chinese Hot Pot
Fresh From the Vegetarian Slow Cooker 
by Robin Robertson


"Hot in temperature and flavor, this vegetarian verson of the classic Chinese soup is fragrant and delicious. I like to add some cooked rice at serving for a substantial one-dish meal."

1 small, yellow onion, chopped
1 large carrot, halved lengthwise and thinly sliced on a diagonal
1 celery stalk, thinly sliced on a diagonal
6-oz can sliced water chestnuts, drained
2 garlic cloves, finely minced
1 tsp. peeled and grated fresh ginger
1/4 tsp. red pepper flakes
5 1/2 cups vegetable stock
1 Tbsp. tamari or other soy sauce
8 oz. extra-firm tofu, drained and diced
4 oz. fresh shiitake mushrooms, stemmed and caps thinly sliced
1 oz. snow peas, strings trimmed and cut into 1-inch pieces
3 scallions, chopped
1/2 tsp. toasted sesame oil or Chinese hot oil

*In a 4-quart slow cooker, combine the onion, carrot, celery, water chestnuts, garlic, ginger, and red pepper flakes. Add the stock and tamari. Cover and cook on low for 8 hours.
*About 20 minutes before serving, add the tofu, mushrooms, snow peas, and scallions. Drizzle on the sesame oil. Cover and cook until the mushrooms and snow peas are tender. Serve immediately.

Makes 4 servings