Wednesday, February 14, 2018

Fw: open book


----- Forwarded Message -----
From: Marty Roddy <>
To: Marty R <>
Sent: ‎Wednesday‎, ‎February‎ ‎14‎, ‎2018‎ ‎02‎:‎23‎:‎58‎ ‎PM‎ ‎EST
Subject: open book

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Sunday, July 13, 2014

I started New blog locations for this topic

New blogs are at : Running, Fitness, Food and other thoughts the other is Garden and life and food focused

Sunday, December 23, 2012

Butternut Squash - Super fuel, Fun meal

Recently made a great Butternut Squash Soup. roasted 3 small/medium fruits for 25 minutes at 350 degrees.
As that was finishing I made the mirepoix with carrots/celery/ onions and leeks. These I sauteed in the pot with a few tablespoons or water/veggie stock and white wine vinegar.
As they finished I added the remaining vegetable stock and 2 fresh bay leaves and a 1/4 cup fresh, chopped tarragon,oregano and some rosemary- Picked fresh off the back patio.
Then scooped the roasted squash into the pot and cooked for 10 minutes and then turned down Low and simmered for 90 minutes. Removed the bay leaves and served over rice and with good seed-filled bread.

Friday, November 16, 2012

Tonics for Happiness, Health and Longevity

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.
Now I have just finished assembling the Super Tonic that is made of equal parts: garlic ginger onion horseradish chili peppers All chopped and placed in glass jar and topped with Braggs Raw Apple cider vinegar. It is set aside to age and after 2 weeks will be taken 1-3 times a day and the solids can be used in soups, stews or salad dressing. I am looking forward to my first taste as well as making my next batch.

Saturday, October 27, 2012

Sprouted Lentil Tabbouleh- SuperPower Fuel

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