Wednesday, February 14, 2018
Monday, December 19, 2016
Sunday, July 17, 2016
Sunday, July 13, 2014
New blogs are at : www.wordpress.com www.werunusa.wordpress.com Running, Fitness, Food and other thoughts the other is Garden and life and food focused www.cheapskategarden.wordpress.com
Sunday, December 23, 2012
Recently made a great Butternut Squash Soup. roasted 3 small/medium fruits for 25 minutes at 350 degrees.
Friday, November 16, 2012
I have read much about using foods for health and longevity. Garlic, Ginger, Raw vinegar and I have been experimenting with different mixes. The first I made is a cough and throat tonic that is based on an organic and raw local honey. And 2 lemons are sliced and added to a jar. 2-3 good sized pieces of crystallized ginger is sliced and added to the jar and then it is all topped with the honey and sealed and put in the fridge for a few weeks. It is great and added to tea or taken by spoon.
Saturday, October 27, 2012
I love the taste of Tabbouleh / Tabouli / ??? and have tried it many ways and with varied recipes but wanted to crank up the nutritional impact by replacing the grain with less empty calories. A delicious legume would do that perfectly. Lentils are a delicious bean that fits the basic size/bite for tabbouleh and is a nutritional powerhouse especially when sprouted. After sprouting the lentils will provide 6-10 g protein, 20+% daily Vitamin C and 12-15% iron. The beans will also provide good fat and other nutritional basics. Lentils are of similar size and bite to most bulgur and couscous and much tastier. Adding the parsley, onion, garlic, tomato, mint , lemon juice and sea salt will make this tabbouleh a truly health food. Ingredients : 2 cups sprouted red lentils 1 bunch parsley, finely chopped(1 loose cup chopped) 2 medium red onions- diced(or 6 green onions or mix) 4 tomatoes, finely diced 1/2 to ¾ cup chopped mint sea salt- to taste Fresh ground black pepper 3 tbsp olive oil (optional) 2 lemons, juiced 1/2 tsp cinnamon 4-6 cloves garlic- chopped fine 1. SPROUTING LENTILS- soak 1-2 cups red lentils in clean water for 8-12 hours. Drain and let sprouts grow for 2-3 days(rinsing 2x day) When ¼ tails are out- put sprouts in the fridge until ready to use. 2. Combine Onions. Garlic, tomatoes, parsley, mint, cinnamon, Salt / pepper and lemon juice in a bowl. Toss and let sit for 10 minutes 3. Add lentils and toss and place in Fridge for 30 minutes or more until eating to allow flavors to blend. SERVING SUGGESTIONS: A] Serve as a salad or side dish B] Scoop into lettuce, cabbage or other “green” wrap to make a fun handheld food C] Scoop up with a toasted pita or other chip