Rosemary is one of the easiest herbs to grow in Texas. Buy a rosemary "Christmas Tree" this season. Adorn on the front porch and then move it to the ground on the next warm day. Rosemary is prolific and will cover your garden! Fresh rosemary fights bacteria and can be used as a gargle during sore throat season. Rosemary extract is a better detoxifier for the liver than fresh.
Rosemary 101
Cut one twig at base near the dirt. Wash. To remove rosemary petals, rub stem between thumb and forefinger against the grain/growth. Rosemary petals can be finely chopped and added to almost anything. Use the twig as a skewer. Remember to use rosemary in arrangements or by itself in a vase with water. The aroma is healing!
Rosemary Shrimp Skewers
1 1/2 lb shrimp, peeled and deveined
3 cloves garlic, crushed
1/2 small can adobo chilis
1/4 cup extra virgin olive oil
rosemary twigs for skewers
Wash raw shrimp, peel and devein. Place in large glass covered dish with olive oil, adobo chilis and garlic. Refrigerate to marinade for 1 hour. Skewer onto rosemary twigs. Grill to desired temperature.
Rosemary Almonds
handful raw almond
extra virgin olive oil
fresh rosemary twigs with petals on
Place all in small dish. Allow to soak. Eat almonds raw from dish as appetizer.
Wednesday, October 26, 2011
Tuesday, October 25, 2011
Red Bell Pepper Cannellini Beans and Kale Chips
Red Bell Pepper Cannellini Beans
1 can cannellini beans
1/2 red bell pepper
2 tsp crushed garlic
olive oil
balsamic vinegar
1 tsp oregano
salt and pepper
Thoroughly wash one can of cannellini beans - rinse and drain
with water several times; this removes starch. Transfer
to bowl. Salt and pepper to taste. Saute diced red pepper
and garlic in enough olive oil to cover small pan. Add dash of balsamic. Pour warm
olive oil mixture over beans. Add oregano. Eat immediately! Saves great in the refrigerator.
No need to reheat, just remove and allow to sit until room temperature.
Kale Chips
1 bunch kale
olive oil
sea salt
Wash kale and dry thoroughly. Remove stems. Tear
into chip-sized pieces. Coat lightly with olive oil. Add sea salt.
Place on cookie sheet. Bake at 300 for 20 minutes until crisp.
1 can cannellini beans
1/2 red bell pepper
2 tsp crushed garlic
olive oil
balsamic vinegar
1 tsp oregano
salt and pepper
Thoroughly wash one can of cannellini beans - rinse and drain
with water several times; this removes starch. Transfer
to bowl. Salt and pepper to taste. Saute diced red pepper
and garlic in enough olive oil to cover small pan. Add dash of balsamic. Pour warm
olive oil mixture over beans. Add oregano. Eat immediately! Saves great in the refrigerator.
No need to reheat, just remove and allow to sit until room temperature.
Kale Chips
1 bunch kale
olive oil
sea salt
Wash kale and dry thoroughly. Remove stems. Tear
into chip-sized pieces. Coat lightly with olive oil. Add sea salt.
Place on cookie sheet. Bake at 300 for 20 minutes until crisp.
Garbanzo Beans
Garbanzo beans, or chickpeas, are an excellent source of protein. Learn to make hummus, purchase individual serving tubs of hummus at Sam's and add to your sack lunch, add a can of garbanzo beans to your chili, or learn to cook garbanzo beans from scratch.
Warm Bean Salad
1 can garbanzo or cannellini beans
1/2 red bell pepper
1 clove crushed garlic
olive oil
oregano
salt and pepper
Dice red bell pepper and saute with garlic in olive oil. Add 1 can beans rinsed and drained (several times if necessary). Add oregano to taste. Remove from heat and add salt and pepper. Serve with warm corn tortillas or eat plain!
Chickpea Soup
2 1/2 cups dried chickpeas, soaked in cold water overnight
2 Tblsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 large bunch Swiss chard or kale, deveined and chopped
2 rosemary sprigs
2 large chopped tomatoes
salt and pepper
Drain chickpeas and place in large saucepan with enough water to cover. Bring to a boil, reduce and simmer for 1 1/2 hours.
After cooking, remove half the chickpeas (without water) and place in blender. Blend on high until smooth.
Saute onion and garlic in olive oil. Combine all and add swiss chard, rosemary and tomatoes. Cook 5-7 minutes. Remove rosemary twigs. Serve hot.
Hummus
1 15 oz can garbanzo beans
extra virgin olive oil
3 Tblsp tahini (ground sesame seed paste) or peanut butter
paprika
5 garlic cloves, crushed
2 tsp sea salt
Pour bean juice into separate container. Rinse beans and combine beans, tahini, garlic and salt in food processor. Add back bean juice to achieve desired consistency. Should be thick but spreadable. Spread evenly on large platter.
Garnish with olive oil, black olives and paprika.
Their insoluble fiber, which binds to cholesterol and removes it from the body, not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders such as irritable bowel syndrome and diverticulosis.
100 Best Foods
Love Food Co.
Warm Bean Salad
1 can garbanzo or cannellini beans
1/2 red bell pepper
1 clove crushed garlic
olive oil
oregano
salt and pepper
Dice red bell pepper and saute with garlic in olive oil. Add 1 can beans rinsed and drained (several times if necessary). Add oregano to taste. Remove from heat and add salt and pepper. Serve with warm corn tortillas or eat plain!
Chickpea Soup
2 1/2 cups dried chickpeas, soaked in cold water overnight
2 Tblsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 large bunch Swiss chard or kale, deveined and chopped
2 rosemary sprigs
2 large chopped tomatoes
salt and pepper
Drain chickpeas and place in large saucepan with enough water to cover. Bring to a boil, reduce and simmer for 1 1/2 hours.
After cooking, remove half the chickpeas (without water) and place in blender. Blend on high until smooth.
Saute onion and garlic in olive oil. Combine all and add swiss chard, rosemary and tomatoes. Cook 5-7 minutes. Remove rosemary twigs. Serve hot.
Hummus
1 15 oz can garbanzo beans
extra virgin olive oil
3 Tblsp tahini (ground sesame seed paste) or peanut butter
paprika
5 garlic cloves, crushed
2 tsp sea salt
Pour bean juice into separate container. Rinse beans and combine beans, tahini, garlic and salt in food processor. Add back bean juice to achieve desired consistency. Should be thick but spreadable. Spread evenly on large platter.
Garnish with olive oil, black olives and paprika.
Thursday, October 20, 2011
Pumpkin Seeds
Don't throw those pumpkin seeds away when you carve the pumpkin! When roasted they are an incredibly healthy boost to our immune system. Toasted pumpkin seeds are high in zinc, iron and sterols which remove "bad" cholesterol. There is an old wives tale that says pumpkin seeds kill intestinal parasites! Ew - sounds like another good reason to eat them.
Roasting Pumpkin Seeds 101
Wash seeds and dry thoroughly. Place on cookie sheet with light layer of olive oil.
Bake at 300 for 20 minutes or until crisp.
Apple/Pumpkin Muesli
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
2/3 cup hazelnuts, chopped
2/3 cup rice flakes
2/3 cup millet flakes
1/2 cup dried apples
1/2 cup dried dates or raisins or cranberries
Lightly toast seeds and nuts in dry skillet. Transfer to large bowl and let cool.
Add flakes and fruit. Store in airtight container. Serve with fresh banana milk (1 banana and 1 cup water), soy milk or rice milk.
Broccoli Salad w/Pumpkin seeds
8 cups broccoli florets, steamed
1/2 cup green onions, sliced
1/4 cup roasted pumpkin seeds
1 sheet nori, toasted and julienned
5 Tblsp extra virgin olive oil
2 Tblsp ume plum vinegar
1 tsp dijon mustard
1/2 cup Vegennaise
2 tsp sweet yellow miso
Place olive oil, vinegar, mustard, Vegennaise and miso in blender. Blend until smooth.
Toast nori by turning on gas burner and hold over fire until nori sheet turns from green to brown. Break or cut into strips. Toss ingredients with dressing. Serves 6 as side dish.
Roasting Pumpkin Seeds 101
Wash seeds and dry thoroughly. Place on cookie sheet with light layer of olive oil.
Bake at 300 for 20 minutes or until crisp.
Apple/Pumpkin Muesli
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
2/3 cup hazelnuts, chopped
2/3 cup rice flakes
2/3 cup millet flakes
1/2 cup dried apples
1/2 cup dried dates or raisins or cranberries
Lightly toast seeds and nuts in dry skillet. Transfer to large bowl and let cool.
Add flakes and fruit. Store in airtight container. Serve with fresh banana milk (1 banana and 1 cup water), soy milk or rice milk.
Broccoli Salad w/Pumpkin seeds
8 cups broccoli florets, steamed
1/2 cup green onions, sliced
1/4 cup roasted pumpkin seeds
1 sheet nori, toasted and julienned
5 Tblsp extra virgin olive oil
2 Tblsp ume plum vinegar
1 tsp dijon mustard
1/2 cup Vegennaise
2 tsp sweet yellow miso
Place olive oil, vinegar, mustard, Vegennaise and miso in blender. Blend until smooth.
Toast nori by turning on gas burner and hold over fire until nori sheet turns from green to brown. Break or cut into strips. Toss ingredients with dressing. Serves 6 as side dish.
Wednesday, October 19, 2011
Pineapples
Pineapples are native to the Americas. They are rich in Vitamin C, magnesium, bromelain and 97 mg of potassium in just one ring. Bromelain is a protein (yes, veggies are a protein source!) that eases the pain of arthritis by reducing inflamation in joints. The stem or hard core is the highest concentration of bromelain. See below for a yummy way to juice the core. Canned pineapple contains no bromelain. So buy fresh! Choose a pineapple by tugging on the top-most leaf. If it comes out, the pineapple is ripe.
Pineapple for Dummies:)
To cut a pineapple start by cutting off the top "floret" of leaves. Place on a small dish in the middle of the table for a tropical centerpiece! Slice in 1/2 inch rings. Place one ring on the cutting board and trim the knobby edges off. For diced pineapple, cut in a grid but remember to throw away the hard core piece in the middle. For pineapple rings, simply cut the hard core out by drawing a circle around it with a sharp knife.
Pineapple Fluff
1 apple, stem removed
1 pineapple, outer skin removed
Remove the knobby outer skin of the pineapple but keep all the meat including the core. Cut in "juicer sized" pieces. Run all meat of one pineapple through the juicer. Run one apple through juicer. Drink immediately without straining.
Grilled Pineapple
1 pineapple
greek yogurt, 1 small tub
1/4 cup hazelnuts, skinned and chopped
Cut pineapple into rings. Place on hot grill until dark marks appear.
Stir chopped hazelnuts into yogurt. Place dollop on hot ring.
Pineapple for Dummies:)
To cut a pineapple start by cutting off the top "floret" of leaves. Place on a small dish in the middle of the table for a tropical centerpiece! Slice in 1/2 inch rings. Place one ring on the cutting board and trim the knobby edges off. For diced pineapple, cut in a grid but remember to throw away the hard core piece in the middle. For pineapple rings, simply cut the hard core out by drawing a circle around it with a sharp knife.
Pineapple Fluff
1 apple, stem removed
1 pineapple, outer skin removed
Remove the knobby outer skin of the pineapple but keep all the meat including the core. Cut in "juicer sized" pieces. Run all meat of one pineapple through the juicer. Run one apple through juicer. Drink immediately without straining.
Grilled Pineapple
1 pineapple
greek yogurt, 1 small tub
1/4 cup hazelnuts, skinned and chopped
Cut pineapple into rings. Place on hot grill until dark marks appear.
Stir chopped hazelnuts into yogurt. Place dollop on hot ring.
Tuesday, October 18, 2011
Recipes: Salmon~Polenta~Kale
Here is a spicy version of salmon, an easy one-pot way to make polenta and a vitamin rich cold salad version of kale. Make sure to add spices slowly so you don't make these dishes too spicy or too sweet; heat and sweet can always be added later. This meal is gluten-free. I recommend a wild salmon, and organic kale that has been flash steamed to enhance enzyme potential.
Bon apetit!
Honey Jalapeno Salmon
1 1/2 lbs salmon
3 Tblsp honey
2 tsp jalapeno, chopped and seeded
sea salt and black pepper
Mix honey and jalapeno. Cut salmon into 4 pieces. Leave skin on. Place on foil in grilling basket. Lightly salt and pepper. Coat each piece with honey mixture. Grill to desired temperature.
Crock Pot Polenta
1 1/2 cups polenta (not instant)
7 1/2 cups distilled water
1 1/2 tsp sea salt
2 cups grated romano
2 Tblsp unsalted butter
Coat crock pot with light coat of oil. Add polenta, water and salt. Whisk to blend.
Cook on low 4-6 hours until tender. Add grated romano and butter. Serve hot.
Kale Salad with walnuts/dried cherries
2 bunches Kale, tuscan, red or green
1/3 cup dried cherries
1/2 cup toasted walnuts (spread in single layer
on cookie sheet at 400 for 10 minutes)
1/4 red onion, sliced thin
3 Tblsp balsamic vinegar
1 Tblsp rice vinegar
3 Tblsp agave syrup
1 tsp fresh thyme
3 Tblsp extra virgin olive oil
kosher salt and black pepper
Chiffonade kale: devein each leaf. Roll several leaves into a tight roll and slice thinly. This produces fine ribbons. Mix with the rest of ingredients. Allow to marinade in refrigerator 1 hour. Kale is from the cabbage family and will not wilt.
Bon apetit!
Honey Jalapeno Salmon
1 1/2 lbs salmon
3 Tblsp honey
2 tsp jalapeno, chopped and seeded
sea salt and black pepper
Mix honey and jalapeno. Cut salmon into 4 pieces. Leave skin on. Place on foil in grilling basket. Lightly salt and pepper. Coat each piece with honey mixture. Grill to desired temperature.
Crock Pot Polenta
1 1/2 cups polenta (not instant)
7 1/2 cups distilled water
1 1/2 tsp sea salt
2 cups grated romano
2 Tblsp unsalted butter
Coat crock pot with light coat of oil. Add polenta, water and salt. Whisk to blend.
Cook on low 4-6 hours until tender. Add grated romano and butter. Serve hot.
Kale Salad with walnuts/dried cherries
2 bunches Kale, tuscan, red or green
1/3 cup dried cherries
1/2 cup toasted walnuts (spread in single layer
on cookie sheet at 400 for 10 minutes)
1/4 red onion, sliced thin
3 Tblsp balsamic vinegar
1 Tblsp rice vinegar
3 Tblsp agave syrup
1 tsp fresh thyme
3 Tblsp extra virgin olive oil
kosher salt and black pepper
Chiffonade kale: devein each leaf. Roll several leaves into a tight roll and slice thinly. This produces fine ribbons. Mix with the rest of ingredients. Allow to marinade in refrigerator 1 hour. Kale is from the cabbage family and will not wilt.
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