tag:blogger.com,1999:blog-64103032268485035272024-03-13T15:38:12.827-05:00Laurel of Leavesgetting back to my roots: my journey in true health and natural livingLorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-6410303226848503527.post-17463864752875645492010-12-03T17:25:00.001-06:002010-12-03T17:26:10.773-06:00Making the Move to WordPressI can't even tell you how excited I am to show you my new blog design.<br />
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My sweet husband has been hard at work (in between the other 18 projects he generally has going at one time) to create a beautiful masterpiece for Laurel of Leaves.<br />
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And it will be live on Monday! Here is a preview to whet your whistle:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_xU7urYVM2Jo/TPl4xT1qBiI/AAAAAAAAAQY/-cmFaKoends/s1600/site-preview.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="80" src="http://2.bp.blogspot.com/_xU7urYVM2Jo/TPl4xT1qBiI/AAAAAAAAAQY/-cmFaKoends/s320/site-preview.jpg" width="320" /></a></div><br />
If you follow me on Blogger right now, I'd love for you to subscribe again, since I'll be making the move to WordPress.<br />
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In the meantime, check out five of my most popular articles since Laurel of Leaves began a year and a half ago:<br />
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<a href="http://www.laurelofleaves.com/2009/04/yes-i-know-im-crazy.html">Yes, I Know I'm Crazy...</a><br />
Why I ditched my microwave.<br />
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<a href="http://www.laurelofleaves.com/2010/01/my-new-favorite-cookies.html">My New Favorite Cookies</a><br />
Banana Coconut Chocolate Chip Cookies. And yes, they're good for you.<br />
<br />
<a href="http://www.laurelofleaves.com/2010/07/taking-recycling-to-new-level.html">Taking Recycling to a New Level</a><br />
Doing more than just separating paper, glass, & plastic. 5 ideas to help get you started.<br />
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<a href="http://www.laurelofleaves.com/2010/09/why-i-dont-wear-sunscreen.html">Why I Don't Wear Sunscreen</a><br />
And why I'm not scared of getting cancer. <br />
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<a href="http://www.laurelofleaves.com/2010/10/5-ways-to-multi-task-with-coconut-oil.html">5 Ways to Multi-task with Coconut Oil</a><br />
Need I say more? Such good stuff.Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com2tag:blogger.com,1999:blog-6410303226848503527.post-65937780181380089612010-11-23T09:33:00.002-06:002010-11-30T09:34:33.141-06:00Ultimate Carrot CakeToday is my husband's birthday.<br />
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{Happy Birthday love!}<br />
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It's been a week long celebration with family, friends, and cake.<br />
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Good cake.<br />
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No, I mean <i>really</i> good cake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/TOvO1ZIaLxI/AAAAAAAAAP0/WwyAXMSko-Q/s1600/IMG_1368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/TOvO1ZIaLxI/AAAAAAAAAP0/WwyAXMSko-Q/s320/IMG_1368.jpg" width="213" /></a></div><br />
What I like to call the <b>Ultimate (at least Semi-Healthy) Carrot Cake</b>.<br />
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I made this same recipe for his birthday last year and a repeat occurrence was requested again this year. I was only too happy to oblige because I wanted to eat it just as much as my husband did!<br />
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After a few tweaks to the recipe, I think this one came out even better. I spent Saturday night baking, but, unfortunately, I couldn't taste the cake until his party on Sunday.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/TOvUur8BwjI/AAAAAAAAAP4/dqLEebeo7Y8/s1600/IMG_1346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/TOvUur8BwjI/AAAAAAAAAP4/dqLEebeo7Y8/s320/IMG_1346.jpg" width="320" /></a></div><br />
I did manage to lick the spatula clean of the icing after I was done though. Baking is somehow incomplete and entirely unfulfilling if you can't lick the spatula clean.<br />
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The weather was, in a word, GORGEOUS. I was so happy to see temperatures in the 70s in November. (Good ole' schizophrenic Tennessee weather.) We invited some friends and hung out at the park.<br />
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And ate good food, like blue corn chips with peach mango salsa, homemade strawberry lemonade, and veggies with raw ranch dressing.<br />
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And I couldn't resist adding one New Zealand-themed touch, since we are, of course,<a href="http://thereandbackagain.me/2010/09/our-sabbatical/"> spending the next year in NZ</a>.<br />
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Then it was time for cake! The wind was so fierce we didn't bother lighting candles.<br />
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But I don't think it really mattered to Drew....<br />
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</div><div class="separator" style="clear: both;">He did finally get his slice of birthday cake... and even went back for seconds!</div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_xU7urYVM2Jo/TOva26sQMcI/AAAAAAAAAQU/Uvgr2VPT690/s1600/IMG_1360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_xU7urYVM2Jo/TOva26sQMcI/AAAAAAAAAQU/Uvgr2VPT690/s320/IMG_1360.jpg" width="213" /></a></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">Recipe time! I would imagine this cake would also be a big hit at holiday parties or family dinners.</div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><b>The Cake:</b></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">3 c. spelt flour</div><div class="separator" style="clear: both;">1 c. chopped nuts (walnuts or pecans)</div><div class="separator" style="clear: both;">2 tsp. cinnamon</div><div class="separator" style="clear: both;">1 c. unsweetened coconut</div><div class="separator" style="clear: both;">2 c. grated carrots </div><div class="separator" style="clear: both;">1 tsp. sea salt</div><div class="separator" style="clear: both;">2 tsp. baking soda</div><div class="separator" style="clear: both;">1 1/2 c. grapeseed oil</div><div class="separator" style="clear: both;">1 1/2 c. maple syrup or honey (or a combination)</div><div class="separator" style="clear: both;">3 eggs</div><div class="separator" style="clear: both;">2 tsp. vanilla</div><div class="separator" style="clear: both;">2 c. crushed pineapple (with juice)</div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">Preheat oven to 325. Combine all dry ingredients in a large bowl. Combine wet ingredients in another bowl (or blender--I used my Vitamix), then add to dry ingredients. Stir until smooth. </div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">Grease 2 round cake pans (I save my butter wrappers and rub them on the pan) and pour batter into pans. Bake at 325 for 50-60 minutes. </div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">In the meantime, make the <b>Cream Cheese Icing:</b></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">1/2 c. unsalted butter (1 stick) at room temperature</div><div class="separator" style="clear: both;">8 oz. cream cheese at room temperature</div><div class="separator" style="clear: both;">1 Tbsp. lemon juice</div><div class="separator" style="clear: both;">2/3 c. maple syrup or honey (or a combination)</div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">Place all ingredients in a large bowl and blend until smooth. </div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">When the cake is cool, ice away! I would love any tips for icing a cake without the cake crumbs getting all mixed up in the icing. I've always had trouble with that...</div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">As a side note, this was my first time to use spelt flour. I generally stick with gluten-free flour options like brown rice flour or <a href="http://www.amazon.com/Bobs-Red-Mill-Gluten-Free-All-Purpose/dp/B000KEPBCS?ie=UTF8&tag=laurelo-20&link_code=btl&camp=213689&creative=392969" target="_blank">Bob's Red Mill All-Purpose Baking Flour</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=laurelo-20&l=btl&camp=213689&creative=392969&o=1&a=B000KEPBCS" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. But a friend recommended spelt and told me it was very low in gluten. She said many people with gluten intolerances still do well with it. And I have to say, I was really pleased with the consistency of the cake using the spelt flour. </div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><b><i>What is your best birthday cake memory? Or your favorite variety of cake? </i></b></div><div class="separator" style="clear: both;"><b><i><br />
</i></b></div><div class="separator" style="clear: both;">This post is linked to <a href="http://www.simplysugarandglutenfree.com/slightly-indulgent-tuesday-112310/">Slightly Indulgent Tuesday</a> and <a href="http://gnowfglins.com/2010/11/22/tuesday-twister-20/">Tuesday Twister</a></div>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com5tag:blogger.com,1999:blog-6410303226848503527.post-54885666454774534052010-11-17T21:51:00.000-06:002010-11-17T21:51:31.320-06:00Apple Crisp: Quintessential AutumnWhat could possibly be better than a warm apple crisp, fragrant and steaming, fresh out of the oven?<br />
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I would vote a raw apple crisp pulled straight out of the fridge!<br />
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Ok, so maybe we are comparing apples and oranges here (or at least hot apples to cold ones...). You really can't compare much to a warm apple crisp right out of the oven, but there is plenty to love about this twist on a classic.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_xU7urYVM2Jo/TOSfBiBgJVI/AAAAAAAAAPw/WhuF3Cd0HDs/s1600/IMG_0112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_xU7urYVM2Jo/TOSfBiBgJVI/AAAAAAAAAPw/WhuF3Cd0HDs/s320/IMG_0112.JPG" width="320" /></a></div><br />
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It may not be Grandma's recipe, but boy does it taste just as good. To be quite honest, I dismissed the recipe for a while, passing it off as a boring and potentially complicated dish.<br />
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But now I am seriously considering taking this to Thanksgiving dinner and not telling anyone how healthy it actually is.<br />
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But don't take my word for it (whoa, flashback to the Reading Rainbow.....)<br />
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Here's the recipe so you can check it out for yourself. And see if it doesn't take at least half as long to make as a traditional crisp:<br />
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8 apples, peeled & chopped<br />
1 c. raisins, soaked & drained<br />
2 tsp. cinnamon, divided<br />
1/4 tsp. nutmeg<br />
2 Tbsp. lemon juice<br />
2 c. walnuts<br />
1 c. pitted dates<br />
1/8 tsp. sea salt<br />
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Place 2 apples, raisins, 1 tsp. cinnamon & the nutmeg in a food processor or Vitamix and process until smooth.<br />
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Toss remaining chopped apples with lemon juice in a large bowl. Pour apple raisin puree over apples and mix well.<br />
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Spoon mixture into a medium sized baking dish and set aside.<br />
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Crumble:<br />
Pulse walnuts, dates, 1 tsp. cinnamon, & sea salt in a food processor or Vitamix until coarsely ground. Don't over mix.<br />
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Sprinkle mixture over apples and press down lightly with your hands.<br />
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Serve immediately or let sit for a few hours for the flavor to marinate.<br />
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As a side note, this recipe can be found in the The Real Food Diet Cookbook by my boss, Dr. Josh Axe! I was the project manager for the book and I have to say I'm pretty darn proud of it. Check it out <a href="http://www.draxe.com/the-real-food-diet-cookbook/#book">here</a>.Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com3tag:blogger.com,1999:blog-6410303226848503527.post-59150953665171705062010-11-11T21:49:00.001-06:002010-11-23T20:44:50.035-06:00Local Restaurant Review: Burger UpThis was one of those restaurants I kept hearing people rave about.<br />
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And it sounded great! Grass-fed burgers in a trendy neighborhood south of Nashville. A restaurant owned and operated by the owners of the Frothy Monkey coffee house down the street. (Popular with the college crowd. Food from local farms on their menu. Good stuff.)<br />
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An upscale burger joint seemed the perfect place to meet up with my cousin and his fiance when they stopped into town.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_xU7urYVM2Jo/TNyzWqXYbCI/AAAAAAAAAPg/CkBIo9Js_5g/s1600/IMG_0753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_xU7urYVM2Jo/TNyzWqXYbCI/AAAAAAAAAPg/CkBIo9Js_5g/s320/IMG_0753.jpg" width="320" /></a></div><br />
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The sidewalk was teeming with people waiting for a table when we arrived. Granted, it was a Saturday and the weather couldn't have been more perfect. So we waited. And waited. But finally we were seated on the patio.<br />
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Which was preferable to me in the first place, but it became increasingly preferable as we walked through the dining room to our table.<br />
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People were jam. packed. into that place. Elbow to elbow. I pity the servers in there.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_xU7urYVM2Jo/TNy0Msrm5WI/AAAAAAAAAPk/3JuL8tB-NNw/s1600/IMG_0757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_xU7urYVM2Jo/TNy0Msrm5WI/AAAAAAAAAPk/3JuL8tB-NNw/s320/IMG_0757.jpg" width="320" /></a></div><br />
Looking over the menu, it was obvious they offered much, much more than just your average, run of the mill burger. We're talking Tuna Tartar, Crab Cakes, Tomato Basil Soup, etc.<br />
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But their specialty is definitely the burgers.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/TNy1LDe5vRI/AAAAAAAAAPo/saLDPIZpptk/s1600/IMG_0759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/TNy1LDe5vRI/AAAAAAAAAPo/saLDPIZpptk/s320/IMG_0759.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As much as I was tempted to order the Marathon Quinoa & Black Bean Burger, just for a change of pace, I knew I couldn't leave Burger Up without trying their Triple L Classic (All their beef is sourced exclusively through Triple L Ranch in Franklin, TN). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_xU7urYVM2Jo/TNy24e7HemI/AAAAAAAAAPs/SZoqt-kd0Y8/s1600/IMG_0763.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_xU7urYVM2Jo/TNy24e7HemI/AAAAAAAAAPs/SZoqt-kd0Y8/s320/IMG_0763.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Yum. Big yum. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The other tempting menu options? A Lamb Burger with wilted arugula, peppermint dijon, and boursin cheese. Or the Citrus Salmon Burger with cilantro lime creme fraise and shaved red onion. But at $13 and $11 respectively, I had to pass on those. Even if they come with fries, that's a pretty hefty price tag for an entree at a burger joint.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here's how I would break down my experience at Burger Up:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Pros:</b></div><div class="separator" style="clear: both; text-align: left;">Excellent food. You just can't deny it. </div><div class="separator" style="clear: both; text-align: left;">Great location. Right down the street from the trendy & historic 12th South neighborhood.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Cons:</b></div><div class="separator" style="clear: both; text-align: left;">Relatively slow service.</div><div class="separator" style="clear: both; text-align: left;">Prices on the high end. You definitely pay for the atmosphere. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>My final verdict? </b></div><div class="separator" style="clear: both; text-align: left;">The creative menu options and local ingredients would bring me back on a special occasion, but for just 'grabbing a burger,' I would be more likely to opt for something just as delicious, but a bit easier on the budget--like <a href="http://gabbysburgersandfries.com/">Gabby's Burgers & Fries</a>. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Want to check out Burger Up for yourself? Here's the info:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Burger Up</b></div><div class="separator" style="clear: both; text-align: left;"><b>2901 12th Ave. South</b></div><div class="separator" style="clear: both; text-align: left;"><b>Nashville, TN 37204</b></div><div class="separator" style="clear: both; text-align: left;"><b>www.burger-up.com</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">Check out other reviews on Urbanspoon:</div><br />
<a href="http://www.urbanspoon.com/r/47/1522927/restaurant/Melrose/Burger-Up-Nashville"><img alt="Burger Up on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1522927/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com3tag:blogger.com,1999:blog-6410303226848503527.post-89442935175879289962010-11-09T08:27:00.001-06:002010-11-09T09:00:07.664-06:00Sunny Side Up Brunch SaladAs much as I love muffins (and boy do I love muffins), I find that a breakfast without some greens just isn't complete.<br />
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Green veggies (whether it's spinach blended into my smoothie or my Sunny Side Up Salad below) give me a boost of energy for the day, alkalize my body, boost my nutrient intake, and help protect my skin.<br />
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I brought this dish to a brunch with our 'dinner and a doc' friends, Thomas & Jeanette. This time it was brunch and a doc (not quite the same effect when lacking the alliteration, but you get the idea). I brought Sunny Side Up Salad and Thomas made Venison & Shitake meatballs served with a trio of mashes (carrot ginger, sweet potato garlic, and radish turnip). He is insanely creative in the kitchen. I love it.<br />
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We ate while we bemoaned the current state of our national debt by watching <a href="http://www.amazon.com/i-o-u-s-David-Walker-Peterson-Foundation/dp/B001P9G3HE?ie=UTF8&tag=laurelo-20&link_code=btl&camp=213689&creative=392969" target="_blank">I.O.U.S.A.</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=laurelo-20&l=btl&camp=213689&creative=392969&o=1&a=B001P9G3HE" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_xU7urYVM2Jo/TNlXvxaQvWI/AAAAAAAAAPc/FMpLyi6qC3E/s1600/IMG_0807.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_xU7urYVM2Jo/TNlXvxaQvWI/AAAAAAAAAPc/FMpLyi6qC3E/s320/IMG_0807.jpg" width="320" /></a></div><br />
The Sunny Side Up Salad is a warm spinach and potato salad with a red wine & mustard vinaigrette, topped with a fried egg. Sunny side up of course.<br />
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Here's the recipe:<br />
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2 Tbsp. grapeseed oil or coconut oil<br />
2 baking potatoes, cut into 1/2" cubes (I used 4 red potatoes)<br />
sea salt & black pepper to taste<br />
2 Tbsp. olive oil<br />
2 Tbsp. red wine vinegar<br />
1 Tbsp. Dijon mustard (I used stoneground mustard)<br />
1 shallot, minced (or you can use sweet yellow onion)<br />
2 bunches of flat leaf spinach or abt 1/2 lb. of baby spinach leaves, stems removed<br />
2 oz. Parmesan cheese<br />
4 large free-range eggs from happy chickens<br />
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Heat grapeseed or coconut oil in a large skillet. Add potatoes and season with sea salt and pepper. Cook, stirring occasionally, until potatoes are tender and browned, about 12-14 minutes.<br />
<br />
Meanwhile, combine olive oil, red wine vinegar, mustard, and minced shallot in a large bowl and whisk to combine. Add spinach and Parmesan to the bowl and set aside.<br />
<br />
When potatoes are done, add them to the bowl and toss salad until spinach is only slightly wilted.<br />
<br />
Fry up your eggs until the whites are just set but yolks are still soft, then top each salad with an egg.<br />
<br />
Perfect served alongside muffins for brunch! (Or breakfast or lunch or dinner. There really are no rules here.)<br />
<br />
<b><i>What is your favorite brunch dish? </i></b><br />
<b><i><br />
</i></b><br />
This post is linked to <a href="http://gnowfglins.com/2010/11/09/tuesday-twister-18/">Tuesday Twister</a>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com2tag:blogger.com,1999:blog-6410303226848503527.post-62660841747223951672010-11-03T21:14:00.001-05:002010-11-11T15:32:17.327-06:00Cooking Dried Beans in 3 Easy Steps<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This information has changed my life. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Not even kidding. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I had always shied away from buying dried beans in the past. All the soaking and hours of cooking on the stove just wasn't something I had the time or patience for. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">But then I came across a wonderful blog post by the Cheapskate Cook on the <a href="http://thecheapskatecook.com/2010/10/06/the-convenience-of-canned-beans-without-the-can-or-the-additives/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TheCheapskateCook+%28The+Cheapskate+Cook%29">Convenience of Canned Beans--Without the Can or Additives</a>.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">And there it was. My life would never be the same again. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I'll share with you the simplified version...</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://2.bp.blogspot.com/_xU7urYVM2Jo/TNIWZmtTC9I/AAAAAAAAAPY/geGrtc3KQtM/s1600/IMG_1179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_xU7urYVM2Jo/TNIWZmtTC9I/AAAAAAAAAPY/geGrtc3KQtM/s320/IMG_1179.jpg" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-large;"><b>Cooking Dried Beans in 3 Easy Steps:</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><a name='more'></a><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>1. Place dried beans and water in a crock pot (in a 1:2 ratio--1 cup of beans for every 2 cups of water)</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>2. Turn on crock pot. </b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>3. Walk away. </b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I know--you're blown away. Don't you love the simplicity?! </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Not to mention the health benefits of avoiding additives & preservatives typically found in canned beans. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">AND the financial benefits of buying dried beans in bulk versus canned beans. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/TNHNMQqd6AI/AAAAAAAAAPQ/BmTxaQJF-1E/s1600/IMG_1062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/TNHNMQqd6AI/AAAAAAAAAPQ/BmTxaQJF-1E/s320/IMG_1062.jpg" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I ended up with the equivalent of at least 5 cans of black beans (only 4 are pictured below) for a whopping $2.62. When you consider that a can of organic beans costs around $1 each (or more), I ended up saving almost half what I would normally spend!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">That's a pretty darn significant savings.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">When they are finished cooking (6-8 hours on low, 4-5 hours on high), I like to portion them into containers using a slotted spoon (I peel the labels off my almond butter and spaghetti sauce jars to be used for events just like this). </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://3.bp.blogspot.com/_xU7urYVM2Jo/TNHLdWhiL1I/AAAAAAAAAPM/WuClN5Uvkb4/s1600/IMG_1067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_xU7urYVM2Jo/TNHLdWhiL1I/AAAAAAAAAPM/WuClN5Uvkb4/s320/IMG_1067.jpg" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">You can stick them in the freezer if you don't see yourself using them in the next couple of weeks. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">But when there are so many delicious ways to cook with beans, I'm not sure you will have any problem with that. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I add beans to my chili, or I toss them with some brown rice pasta, sauteed onions & peppers, and red sauce. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I also include them in quinoa salads like these from <a href="http://glutenfreegoddess.blogspot.com/2010/10/quinoa-salad-with-pears-and-baby.html">Karina at Gluten Free Goddess</a> or <a href="http://www.erinsfoodfiles.com/2010/07/quinoa-spinach-salad.html">Erin at Erin's Food Files</a>. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">And at the request of my seemingly-always-hungry husband, I make large quantities of homemade hummus!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://2.bp.blogspot.com/_xU7urYVM2Jo/TNHUnZktB3I/AAAAAAAAAPU/tNw4yYEdB-o/s1600/IMG_0901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_xU7urYVM2Jo/TNHUnZktB3I/AAAAAAAAAPU/tNw4yYEdB-o/s320/IMG_0901.jpg" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i>What are your favorite ways to eat beans? </i></b><br />
<b><i><br />
</i></b><br />
This post is linked to <a href="http://gnowfglins.com/2010/11/04/simple-lives-thursday-17/">Simple Lives Thursday</a></div></div>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com0tag:blogger.com,1999:blog-6410303226848503527.post-17345742325870616162010-10-25T09:15:00.003-05:002010-10-28T13:24:13.350-05:00The Cancer ControversyI sparked quite the controversy the other day on Facebook.<br />
<br />
People came out of the woodwork to get across their point of view.<br />
<br />
But I see it all being positive. Because these things need to be talked about. Issues that are otherwise generally accepted as truth need to be brought to the surface. Lies need to be exposed.<br />
<br />
<span class="Apple-style-span" style="font-size: x-large;">The issue? </span><b><span class="Apple-style-span" style="font-size: x-large;">Cancer</span></b><span class="Apple-style-span" style="font-size: x-large;">. </span><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/TMm-cBnRn8I/AAAAAAAAAPI/K0_M5cQcqgg/s1600/cancer-definition.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/TMm-cBnRn8I/AAAAAAAAAPI/K0_M5cQcqgg/s320/cancer-definition.jpg" width="320" /></a></div><br />
Here was my original post:<br />
<blockquote>You don't get cancer which MAKES you UNHEALTHY. You get cancer BECAUSE you are UNHEALTHY. (via <a href="http://www.facebook.com/DrMatthewMcalees?ref=ts"><span class="Apple-style-span" style="color: black;">Matthew McAlees</span></a>) So true!</blockquote><a name='more'></a>I'll give you the reader's digest version of the controversy that followed, then leave you with a more detailed explanation of my point of view.<br />
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<b><span class="Apple-style-span" style="font-size: x-large;">The first round</span></b><span class="Apple-style-span" style="font-size: x-large;">: </span><br />
<blockquote>"Health does not = no cancer! That's a myth. Health decreases your likelihood of developing certain cancers but there are thousands of healthy people who were struck by this nasty illness."</blockquote>This is what I used to believe too! So I'm certainly not casting judgments on those who still believe it. I've been there. Done that.<br />
<br />
But now I know differently.<br />
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<span class="Apple-style-span" style="font-size: x-large;">Dr. McAlees offered some </span><b><span class="Apple-style-span" style="font-size: x-large;">research on the subject</span></b><span class="Apple-style-span" style="font-size: x-large;">:</span><br />
<blockquote>"What the research actually says is that 95% of cancers are lifestyle induced. I think eventually we will find out it's 100%. Nutrition & exercise don't equal health. They are components, but are by no means health in its entirety. People may do a few things right, but that doesn't mean the principle isn't true. Cancer can only exist in a body with a weak immune system. A healthy body kills cancer. Check out the <a href="http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2515569/"><span class="Apple-style-span" style="color: black;">research from the National Institutes of Health</span></a>"</blockquote><span class="Apple-style-span" style="font-size: x-large;">Then </span><b><span class="Apple-style-span" style="font-size: x-large;">round two</span></b><span class="Apple-style-span" style="font-size: x-large;">:</span><br />
<blockquote>"If that's true, then why do 2 year olds, who have had little chance to eat improperly, smoke, and in general be un-healthy get brain tumors, or leukemia, or something?"</blockquote>Valid question indeed.<br />
<br />
<span class="Apple-style-span" style="font-size: x-large;">Dr. Dale Brown then posed a </span><b><span class="Apple-style-span" style="font-size: x-large;">very important question</span></b><span class="Apple-style-span" style="font-size: x-large;">:</span><br />
<blockquote>"Everyone, may I ask that all of you, in your own words and with your current knowledge, define what health is?"</blockquote>Most people believe they are healthy if they feel good, eat well (or at least try to eat well), and exercise (or at least exercise occasionally).<br />
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<div><b><i>How do you define health?</i></b> Let's start a conversation below in the comments section.<br />
<br />
There were quite a few more comments, arguments, heated debates, thoughts, musings, etc. that I won't post here (Reader's Digest version, remember?)<br />
<br />
But I do want to leave you with one last comment. It may or may not qualify under the 'Reader's Digest' heading, but I believe it's worth sharing.<br />
<br />
<span class="Apple-style-span" style="font-size: x-large;">This</span><b><span class="Apple-style-span" style="font-size: x-large;"> </span></b><span class="Apple-style-span" style="font-size: x-large;">sums up very nicely what I believe about cancer (and health in general!)</span><br />
<blockquote>"EVERYONE HAS CANCER cells in their bodies. However, a properly functioning immune system (part of 'health') routinely takes care of them as a matter of course - thousands created & destroyed daily. Your 'health' determines how well that immune system will deal with them. As your health declines, your immune system cannot keep up and you 'get cancer.' It is disease that builds over time due to poor health, not something that you 'catch.' The process has been going on long before the tumor shows up.</blockquote><blockquote>On the topic of GENETICS, yes, different people have predetermined TENDENCIES to develop cancer. However, lifestyle has a HUGE say in whether or not those genetic tendencies are expressed - same goes for obesity, alcoholism, etc.</blockquote><blockquote>In regards to CHILDHOOD CANCERS, as was pointed out earlier, these result largely from exposure to toxins from mom, possibly compounded with a genetic disposition. Toxins accumulate in mom's body and are absolutely passed on to junior in the womb. You may think that these exposures are minimal. However, if you are only made up of a handful of cells when the exposure occurs, it can cause damage to DNA which passes on every time a cell duplicates, making the effects multiply exponentially during development. </blockquote><blockquote>Ultimately, it does come back to mom. A toxin-free mom will not give birth to a baby with cancer. By two years of age, children have been exposed to enough toxins from vaccines, household cleaners, baby formula, radio and microwaves, and low quality food to drastically inhibit the immune system's ability to deal with cancer cells. </blockquote><blockquote>The tragic price of our modern, 'advanced' civilization. We've invented lots of things that can kill us."</blockquote>Well said, my friend. Well said.<br />
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<b><i>What about you? Thoughts? Comments? Differing opinions?</i></b><br />
<br />
If you'd like more information on the subject, I will leave you with a few links for further reading and watching:<br />
<br />
<a href="http://www.draxe.com/the-futility-of-conventional-cancer-treatments/">The Futility of Conventional Cancer Treatments</a><br />
<a href="http://gerson.org/">Gerson Institute: Healing with Nature</a><br />
<a href="http://www.amazon.com/Gerson-Miracle-Charlotte/dp/B001J66JQS?ie=UTF8&tag=laurelo-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Gerson Miracle documentary</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=laurelo-20&l=btl&camp=213689&creative=392969&o=1&a=B001J66JQS" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><a href="http://www.draxe.com/cancers-link-to-your-diet/">Cancer's Link to Your Diet</a><br />
<a href="http://www.amazon.com/Beautiful-Truth-Garrett-Kroschel/dp/B001J66JQ8?ie=UTF8&tag=laurelo-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Beautiful Truth documentary</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=laurelo-20&l=btl&camp=213689&creative=392969&o=1&a=B001J66JQ8" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
<a href="http://www.draxe.com/preventing-treating-cancer-from-the-inside-out/">Preventing & Treating Cancer from the Inside Out</a><br />
<br />
This post is linked to <a href="http://gnowfglins.com/2010/10/28/simple-lives-thursday-16/">Simple Lives Thursday</a></div>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com5tag:blogger.com,1999:blog-6410303226848503527.post-30732868868634648872010-10-22T07:03:00.001-05:002010-10-26T09:10:33.010-05:00Dinner on an Empty FridgeWe've been on a tighter budget these days since we are (drum roll please....) saving up to spend a year traveling New Zealand!<br />
<br />
(You can follow our journey on our travel blog: <a href="http://thereandbackagain.me/">There & Back Again</a>)<br />
<br />
At any rate, I had yet to get to the grocery store the other night and was faced with an empty refrigerator.<br />
<br />
Ok, maybe it wasn't completely empty. We had chicken sausages--but we had eaten those the past 2 nights in a row. We had sweet potatoes--but we had eaten those the past 2 nights in a row.<br />
<br />
And there were a handful of containers of leftovers. But nothing really substantial.<br />
<br />
So I was forced to get creative! But I think the final product turned out rather nicely:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_xU7urYVM2Jo/TMF7Lzs-ASI/AAAAAAAAAPE/kO8SdNRVjD8/s1600/IMG_0894.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_xU7urYVM2Jo/TMF7Lzs-ASI/AAAAAAAAAPE/kO8SdNRVjD8/s320/IMG_0894.jpg" width="320" /></a></div><br />
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Soup and sandwich combos are traditionally more of a lunch thing, but I'll take what I can get.<br />
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The soup came from these leftovers:<br />
<br />
<ul><li>a small container of leftover brown rice couscous</li>
<li>an even smaller container of leftover <a href="http://www.laurelofleaves.com/2010/10/street-food-moroccan-harira.html">Morrocan Harira soup</a></li>
<li>chicken broth</li>
<li>baby spinach leaves</li>
</ul><br />
Then I cooked up one of my favorite comfort foods--a fried almond butter & banana sandwich on Ezekiel bread. Made the same way I cook my <a href="http://www.laurelofleaves.com/2010/09/grilled-cheese-for-grown-ups.html">grilled cheese sandwiches</a>.<br />
<br />
Elvis would be proud.<br />
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Dessert was a square or 2 (ok--or 3) of dark chocolate.<br />
<br />
And in keeping with our New Zealand travel plans, it was all eaten while watching The Lord of the Rings (which was, of course, filmed for the most part on the South Island of New Zealand)!<br />
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<b><i>So, what are your favorite meals to make from leftovers? What has been your most creative attempt at dinner on an empty fridge? </i></b><br />
<b><i><br />
</i></b><br />
This post is linked to <a href="http://gnowfglins.com/2010/10/25/tuesday-twister-16/">Tuesday Twister</a>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com1tag:blogger.com,1999:blog-6410303226848503527.post-73962548796868179062010-10-15T12:34:00.001-05:002010-11-09T09:02:21.672-06:00Carrot Raisin Muffins on a Rainy AfternoonUsually muffins are a weekend breakfast treat. Like cake for breakfast.<br />
<br />
But the other afternoon I had a craving for a baked good.<br />
<br />
I needed something warm and moist and comforting.<br />
<br />
Earlier the day was sunny and the sky was blue (lending itself nicely to a <a href="http://www.laurelofleaves.com/2010/10/street-food-moroccan-harira.html">picnic lunch</a>). But the afternoon turned gray and rainy. And cold.<br />
<br />
Cakes & breads take too long to cook. I wasn't in the mood for cookies.<br />
<br />
But Carrot Raisin Muffins did the trick nicely!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_xU7urYVM2Jo/TLiMhTajn1I/AAAAAAAAAO0/PoDMUNTzjIM/s1600/IMG_0864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_xU7urYVM2Jo/TLiMhTajn1I/AAAAAAAAAO0/PoDMUNTzjIM/s320/IMG_0864.jpg" width="320" /></a></div><br />
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Back in the summer I made a <a href="http://www.laurelofleaves.com/2010/07/flavor-of-week-carrot-blueberry-muffins.html">variation on these muffins with blueberries</a>.<br />
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But raisins just seem so fall-ish to me. I also added some flax meal to this recipe for some Omega-3's.<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2/3 c. all-purpose gluten-free baking flour</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2/3 c. brown rice flour</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/3 c. flax meal</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 tsp. baking soda</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 1/2 tsp. cinnamon</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 tsp. nutmeg</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/3 c. raisins</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3/4 c. grated carrots</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 eggs</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/3 c. maple syrup</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 packets stevia</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2/3 c. grapeseed oil </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Combine all dry ingredients through raisins in a large mixing bowl and set aside.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">To grate the carrots, I use my VitaMix. If you have one, just cut a couple carrots into baby carrot size. With the VitaMix empty, turn it on at Variable 4. Open the lid plug and drop in each carrot piece one at a time. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Then add the eggs, maple syrup, stevia and oil and continue blending. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">If you don't have a VitaMix, you can use a food processor or a hand grater. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Add wet ingredients to the dry ingredients and stir until well combined. Pour into muffin tin and bake at 350 for about 20 minutes. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/TLiOa8pDdUI/AAAAAAAAAO4/jgKUEEld6UI/s1600/IMG_0863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/TLiOa8pDdUI/AAAAAAAAAO4/jgKUEEld6UI/s320/IMG_0863.jpg" style="cursor: move;" width="213" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I like to make 6 muffins at a time and save the rest of the batter for the next day. For breakfast. Or afternoon tea or dessert. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b><i>What's your favorite rainy afternoon snack? </i></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b><i><br />
</i></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">This post is linked to <a href="http://www.simplysugarandglutenfree.com/slightly-indulgent-tuesday-11910/">Slightly Indulgent Tuesdays</a></div>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com2tag:blogger.com,1999:blog-6410303226848503527.post-36591493009474869292010-10-13T15:03:00.000-05:002010-10-13T15:03:13.091-05:00Street Food: Moroccan HariraWelcome to another installment of ethnic recipes from my <a href="http://www.amazon.com/World-Street-Food-Quick-Meals/dp/1904456502?ie=UTF8&tag=laurelo-20&link_code=btl&camp=213689&creative=392969" target="_blank">Street Food cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=laurelo-20&l=btl&camp=213689&creative=392969&o=1&a=1904456502" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />.<br />
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This is a Moroccan Harira. A bean soup. It's also considered Morocco's national soup.<br />
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(Does the US have a national soup? Who knew that sort of thing even existed...)<br />
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But I do know that hearty soups are perfect for fall weather!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_xU7urYVM2Jo/TLYNu3NnOxI/AAAAAAAAAOs/aqRIjyr78CQ/s1600/IMG_0858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_xU7urYVM2Jo/TLYNu3NnOxI/AAAAAAAAAOs/aqRIjyr78CQ/s320/IMG_0858.jpg" width="320" /></a></div><br />
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Nothing was incredibly complicated about this soup. Most of the ingredients are things I keep on hand, or they were very easy to find (with one exception--see below).<br />
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I messed with the amounts of different ingredients based on what happened to be in my pantry or refrigerator. But that's the beauty of cooking--it still came out tasting great!<br />
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Here are the measurements I used:<br />
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1 c. chickpeas or lentils, cooked (I used lentils)<br />
3 shallots, chopped<br />
1/2 tsp. saffron strands, soaked (Ok--didn't use this. Where do you find these??)<br />
1/2 tsp. turmeric<br />
1/2 tsp. ginger (I used more like a Tbsp. of minced ginger root)<br />
3 tomatoes, chopped<br />
4 c. chicken stock and/or water<br />
1 Tbsp. tomato paste<br />
2-3 Tbsp. cilantro, chopped<br />
2-3 Tbsp. parsley, chopped<br />
1-2 Tbsp. brown rice flour<br />
Juice of 1/2 a lemon<br />
butter<br />
sea salt & pepper to taste<br />
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In a large stock pot combine the cooked chickpeas or lentils, shallots, saffron, turmeric, ginger, tomatoes, tomato paste, stock or water, and half of the parsley & cilantro. The directions then instruct you to add a blob of butter.<br />
<br />
A blob.<br />
<br />
I rather liked that.<br />
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(Granted, they called for margarine, which is a disgusting fake food that should never, ever, under any circumstances be considered healthy.)<br />
<br />
But I digress...<br />
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Getting back to the soup, bring it to a boil, then reduce heat and let simmer for about 15 minutes.<br />
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Place the flour in a small bowl and add a bit of the cooking liquid. Stir to make a creamy paste. Then return to the soup and mix well.<br />
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Add lemon juice and adjust seasonings. Continue to simmer for 5 minutes more, then serve! Garnish with cilantro & parsley.<br />
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They also recommended serving the soup with dates or almonds & honey.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_xU7urYVM2Jo/TLYPXEeB6JI/AAAAAAAAAOw/xUWz-1aTB1s/s1600/IMG_0856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_xU7urYVM2Jo/TLYPXEeB6JI/AAAAAAAAAOw/xUWz-1aTB1s/s320/IMG_0856.jpg" width="213" /></a></div><br />
I recommend eating it while sitting in the middle of a big pile of fallen leaves on a sunny autumn afternoon.<br />
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<b><i>Anyone been to Morocco? Did I do justice to their national soup? </i></b><br />
<b><i><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=laurelo-20&o=1&p=8&l=bpl&asins=1904456502&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></i></b>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com1tag:blogger.com,1999:blog-6410303226848503527.post-87724601979550119662010-10-11T09:13:00.002-05:002010-10-14T10:55:49.952-05:005 Ways to Multi-task with Coconut Oil<a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/TLIxEQUIUVI/AAAAAAAAAOo/wSvfP14CS7w/s1600/coconutoil.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/TLIxEQUIUVI/AAAAAAAAAOo/wSvfP14CS7w/s320/coconutoil.jpg" width="240" /></a>Could anything in this world be more wonderful than coconut oil?<br />
<br />
(Ok, besides goat cheese, the <a href="http://www.laurelofleaves.com/2010/06/local-restaurant-review-silly-goose.html">Silly Goose</a>, & Jesus?)<br />
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In all seriousness though, coconut oil definitely tops the list of must-have products on my list.<br />
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Coconut oil (and all coconut products, really) have gotten a terrible, though incredibly undeserved, reputation over the last 50 years or so. People freak out over the caloric intake of coconut products, bemoaning and lamenting the saturated fat found in coconut milk and coconut oil.<br />
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Truthfully, eating a low-fat diet is one of the worst things you could possibly do for your body (50% of your cell membranes are made up of saturated fatty acids. No healthy fats=a terrible hormone imbalance=all kinds of problems with weight gain, hair loss, or painful or irregular menstrual cycles). Eating healthy saturated fats can actually help you <i>lose</i> weight!<br />
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Sally Fallon (of Weston A. Price fame) gives a laundry list of the <b>benefits of saturated fats</b>:<br />
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<ul><li>Provide our cells with necessary stiffness & integrity</li>
<li>Play a vital role in bone health (at least 50% of your fat intake should be saturated in order for calcium to be absorbed properly)</li>
<li>Protects our liver from alcohol and toxins (like Tylenol)</li>
<li>Enhance the immune system</li>
<li>Protect the heart during times of stress</li>
<li>Provide antimicrobial properties</li>
</ul><br />
It's also very interesting to note that coconut products contains lauric acid--the same type of fatty acid found in women's breast milk. Turns out God knows what He's doing...<br />
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So, why is coconut oil so wonderful?<br />
<br />
So glad you asked.<br />
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<b><span class="Apple-style-span" style="font-size: x-large;">Here are 5 reasons I love coconut oil:</span></b><br />
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<b>1) I cook with it.</b> Coconut oil has a higher heat threshold, making it ideal for higher temperatures. Oils like vegetable oil, canola oil, and even olive oil, can't handle high heats and will oxidize (i.e. turn rancid) when the temperature gets too high.<br />
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<b>2) I moisturize with it.</b> I threw out all my froo-froo smelling lotions when I learned that the majority of the ingredients were carcinogenic. Coconut oil doesn't have fake colors, fragrances, aluminum, parabens, propylene glycol, or sodium laurel sulfate.<br />
It's also a myth that people with oily skin should not use oil-based beauty products. What really happens is that washing your face too much and using toxic lotions will strip your skin of it's natural oils, causing it to produce more. Coconut oil will balance your skin's natural oil production. I no longer deal with an oily face!<br />
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<b>3) I use it as a mousse.</b> I tried quite a few natural mousse/gel products for my curly hair, but nothing impressed me. Especially at the price I paid. But coconut oil works better than anything I've tried in the past! I don't use much, mostly focusing on the ends and the top layer to prevent frizz.<br />
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<b>4) I protect from sunburn with it.</b> It's no secret that <a href="http://www.laurelofleaves.com/2010/09/why-i-dont-wear-sunscreen.html">I don't wear sunscreen</a>. But I will put on a layer of coconut oil if I'm going to be in the sun for more than an hour or two. This also works with high quality olive oil (but has the potential to look ridiculous if you aren't a muscular male from the Mediterranean...)<br />
Coconut oil also works wonders for a sunburn. I rarely peel from a sunburn anymore if I apply coconut oil twice a day to the affected area.<br />
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<b>5) I use it on scratches, wounds, breakouts & bug bites.</b> Because coconut oil has antimicrobial products, I apply it to any part of my skin that needs to be kept clean in order to heal properly.<br />
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You can find coconut oil at pretty much any natural health food store (always get unrefined!). But you'll find a much better price if you <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fs%3Fie%3DUTF8%26x%3D0%26ref_%3Dnb_sb_noss%26y%3D0%26field-keywords%3Dcoconut%2520oil%26url%3Dsearch-alias%253Daps&tag=laurelo-20&linkCode=ur2&camp=1789&creative=390957">order it online</a>.<br />
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<b><i>So, do you love coconut oil as much as I do? Have you ever even used it before? Maybe you have a new use. Share away!</i></b><br />
<b><i><br />
</i></b><br />
This post is also linked to <a href="http://www.sustainableeats.com/2010/10/14/simple-lives-october-14-2010/">Simple Lives Thursday</a>.Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com13tag:blogger.com,1999:blog-6410303226848503527.post-64642932028595850872010-10-07T07:56:00.000-05:002010-10-07T07:56:00.380-05:00Easy StromboliI grew up eating strombolis (strombolii?) and calzones from this New York style pizza place in Memphis--Milano's.<br />
<br />
And I do still love a good, greasy pizza these days too. I can pack it away with the best of them.<br />
<br />
So when I found Trader Joe's whole wheat pizza dough for a dollar (scratch that--99 CENTS!), I went to town making homemade pizzas piled high with veggies and goat cheese.<br />
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The pizza dough isn't the healthiest thing on the face of the planet. It still has gluten and canola oil (which is a rancid oil after it's been processed). And even 'whole wheat' is super processed and turns to sugar quickly in your body. But keeping a big picture perspective, it's not the worst thing you could possibly eat either.<br />
<br />
And so inspiration hit me recently and produced this lovely dish:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_xU7urYVM2Jo/TK0yK30e9mI/AAAAAAAAAOk/GpmRfSZQVfA/s1600/IMG_0539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_xU7urYVM2Jo/TK0yK30e9mI/AAAAAAAAAOk/GpmRfSZQVfA/s320/IMG_0539.jpg" width="320" /></a></div><br />
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<a name='more'></a>Here's what I did:<br />
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I cooked up some grass-fed beef and chopped onions. While that was in the pan, I divided the pizza dough in half and rolled each half out into a rectangular shape.<br />
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I spooned the meat into the center of each rectangle of dough, then added spinach and goat cheese.<br />
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Next I folded the long sides on top of the meat about halfway. Then, starting with the bottom of the dough (the side closest to you on the counter....), I folded the dough over the filling and rolled it up like a burrito.<br />
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I placed them on a baking sheet and baked according the pizza dough directions. In the last 5 minutes I brushed some coconut oil on the tops to make them crisp and lovely.<br />
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Definitely a hearty meal. Very 'guy-friendly' as well. And very open to your own interpretation! <i><b> </b></i><br />
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<i><b>What stromboli fillings do you want to try?</b></i>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com0tag:blogger.com,1999:blog-6410303226848503527.post-17051705518827745042010-10-06T12:20:00.000-05:002010-10-06T12:20:57.394-05:00Pomegranate Pear & Gouda QuesadillasI feel like I've referenced this recipe about 14 times without actually sharing it.<br />
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(Ok, so 14 is an overstatement. But it was at least twice.)<br />
<br />
This recipe is so enigmatic. It's simple (6 ingredients), but complicated at the same time (as you'll see below). It's fried food, yet it's healthy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_xU7urYVM2Jo/TKfRS2Jo9dI/AAAAAAAAAOQ/9K9Ee--9UNM/s1600/IMG_0547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_xU7urYVM2Jo/TKfRS2Jo9dI/AAAAAAAAAOQ/9K9Ee--9UNM/s320/IMG_0547.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a>So what makes it simple? The <b>6 simple ingredients</b>:<br />
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</div><div class="separator" style="clear: both; text-align: left;">1/2 c. pomegranate arils</div><div class="separator" style="clear: both; text-align: left;">2 brown rice tortillas</div><div class="separator" style="clear: both; text-align: left;">1 pear, sliced thinly</div><div class="separator" style="clear: both; text-align: left;">slices of smoked gouda cheese (I use unpasteurized)</div><div class="separator" style="clear: both; text-align: left;">sprinkle of stevia</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp. grapeseed or coconut oil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And what makes it complicated? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The brown rice tortillas.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">They break apart as soon as you fold them in half, making the innards fall out upon flipping. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But tortillas of the brown rice variety taste <i>so much better</i> than the sprouted grain variety. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I don't even bother with regular flour tortillas since I'm doing my best to stay away from foods that turn to sugar quickly in my body, contain chemicals and preservatives, and have gluten. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you're willing to deal with a potential mess in the frying pan, start by laying thin slices of the gouda cheese over half the tortilla. Press the pomegranate arils gently into the cheese (it helps if the cheese is at room temperature at this point instead of coming directly from the fridge). Need help with the pomegranate arils? See my <a href="http://www.laurelofleaves.com/2010/09/how-to-open-pomegranate.html">how-to post on opening a pomegranate</a>. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Next layer thin slices of pear and sprinkle with stevia to taste (you won't need a lot). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_xU7urYVM2Jo/TKfTWtz5bpI/AAAAAAAAAOU/VLdAgNzNuQQ/s1600/IMG_0541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_xU7urYVM2Jo/TKfTWtz5bpI/AAAAAAAAAOU/VLdAgNzNuQQ/s320/IMG_0541.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Then heat the oil in a frying pan. This is where the healthy fried food conundrum plays out. Just because something is fried doesn't necessarily mean it's automatically bad. When you cook food in healthy oils (like grapeseed or coconut) that don't turn rancid when they're heated, you're good to go!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Fold the tortilla in half and place in the pan. After a few minutes, flip the quesadilla using a spatula and taking great caution. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">There truly is an art form associated with quesadilla (and <a href="http://www.laurelofleaves.com/2010/05/perfect-omelet.html">omelet</a>) flipping. I have certainly not yet mastered it.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But my Pomegranate Pear & Gouda Quesadillas end up tasting pretty darn amazing anyway. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_xU7urYVM2Jo/TKfUo8gVw9I/AAAAAAAAAOY/7ebfg1oHuic/s1600/IMG_0546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_xU7urYVM2Jo/TKfUo8gVw9I/AAAAAAAAAOY/7ebfg1oHuic/s320/IMG_0546.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm interested in trying a version of this recipe as a <a href="http://www.laurelofleaves.com/2010/09/grilled-cheese-for-grown-ups.html">grilled cheese</a> with Ezekiel bread as well...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><i>Thoughts? Ideas? Tips? </i></b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Other pomegranate posts:</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.laurelofleaves.com/2010/09/how-to-open-pomegranate.html">How to Open a Pomegranate</a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.laurelofleaves.com/2010/09/flavor-of-week-orange-pomegranate.html">Orange Pomegranate Chocolate Chip Muffins</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com0tag:blogger.com,1999:blog-6410303226848503527.post-26993442887954802072010-10-05T08:58:00.000-05:002010-10-05T08:58:16.065-05:00When Allergies Go AwryMost people take it for granted that a change in seasons means their allergies will flare up.<br />
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Noses run. Eyes itch. Throats become sore.<br />
<br />
But our bodies wouldn't require an immune response to a change in the weather (or to certain plants, etc.), if we didn't have so much immuno-compromising toxicity and/or deficiency in the first place.<br />
<br />
(This is true of all diseases by the way.)<br />
<br />
But, alas, through the course of my quarter century on the earth so far I have been exposed to a host of toxins (pollutants, chemicals, vaccines....) and have not always eaten so well (Yes, it's true, I ate cake for breakfast in college. On a regular basis. Warmed in the <a href="http://www.laurelofleaves.com/2009/04/yes-i-know-im-crazy.html">microwave</a> no less.)<br />
<br />
So when the fall made its debut this past week, my nose knew it.<br />
<br />
I attacked the head congestion and drainage not with medications (which only cover over the symptoms and deposit more toxicity into my body), but by skipping straight to the root of the problem and boosting my immune system! My body fought it off naturally and became stronger for it.<br />
<br />
Here's a rundown of what I did when my allergies went awry:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_xU7urYVM2Jo/TKsmhpp4kbI/AAAAAAAAAOc/uZYbOu5C4hQ/s1600/IMG_0747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_xU7urYVM2Jo/TKsmhpp4kbI/AAAAAAAAAOc/uZYbOu5C4hQ/s320/IMG_0747.jpg" width="320" /></a></div><br />
<a name='more'></a><br />
<b>Garden of Life Immune Balance Sinus</b><br />
Garden of Life is a top notch company. It was founded by The Maker's Diet author Jordan Rubin. And you can count on them to have the highest quality, whole-food based supplements out there.<br />
This is a combination of vitamin C (from RAW citrus C blend), vitamin D3, wild crafted butterbur extract (supports sinus health & respiratory function), an herbal immune blend (of acerola cherry, angelica root, citrus bioflavanoids, elderberry extract, ginger root, lemon balm, & olive leaf extract), & a sinus enzyme blend of bromelain & protease.<br />
<br />
<b>Colloidal Silver spray</b><br />
This is my go-to for a sore throat. It acts as an antiseptic & disinfectant. Colloidal silver is actually hotly debated in the medical world for its safety. I'm certainly not saying colloidal silver is a cure-all for every disease and doesn't have the potential to be risky if you use too much, but the medical world also says vaccines are safe.....<br />
I give a spray of this stuff into the back of my throat 1-3 times a day when my throat is scratchy or sore.<br />
<br />
<b>Probiotics</b><br />
When 70%-85% of your immune system is found in your gut, you want to make sure everything is in balance. This means making sure you have a healthy balance of beneficial bacteria. Since I took (many) rounds of antibiotics growing up, I know that a good portion of my probiotics have been wiped out.<br />
I actually take probiotics every day to keep my immune system in check and my digestive tract in order.<br />
<br />
<b>Elderberry Syrup</b><br />
This herbal syrup is a super immune booster. When I start to feel sick, I take a teaspoon full an hour before bed, then get a full night's rest to recover.<br />
<br />
<b>Axe Naturals Berry Greens Powder</b><br />
This is something else I take every single morning. Greens powders are full of antioxidants, energy-giving green vegetables, detoxifying algaes, and even a extra boost of probiotics in this formula. Plus the freeze dried berries and stevia make it rather tasty actually!<br />
I mix one scoop in about 8 oz. of water, stir, and drain it down. You could also put a scoop in a smoothie.<br />
<br />
I also brewed up a batch of <b>Bee Balm Mint tea</b> using herbs grown on my balcony!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/TKstVNkdh5I/AAAAAAAAAOg/A7hhXuNoXx0/s1600/IMG_0744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/TKstVNkdh5I/AAAAAAAAAOg/A7hhXuNoXx0/s320/IMG_0744.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bee balm (also known as Lemon Balm) helps open up your sinuses. Think Vicks Vapor Rub without the nasty chemicals or medication. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I used a combination of fresh and dried bee balm leaves as well as fresh and dried mint leaves for the flavor. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And there you have it! A detailed plan of action for the next time your allergies go awry. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><i>Do you have any other home remedies for runny noses, sore throats or itchy eyes? </i></b></div>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com0tag:blogger.com,1999:blog-6410303226848503527.post-26457278496894017352010-09-30T16:18:00.001-05:002010-09-30T16:19:45.507-05:00Book Review: Doctor of the Future<a href="http://3.bp.blogspot.com/_xU7urYVM2Jo/TKTxPppQMNI/AAAAAAAAAOM/m8IJgRAUj0w/s1600/Doctor+of+the+Future.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_xU7urYVM2Jo/TKTxPppQMNI/AAAAAAAAAOM/m8IJgRAUj0w/s320/Doctor+of+the+Future.jpg" width="320" /></a>This isn't necessarily a book I would have picked from the bookstore shelf myself. Admittedly the cover is incredibly cheesy.<br />
<br />
This came as required reading for staff meetings at work.<br />
<br />
And I was actually pleasantly surprised at how much new information I learned from it!<br />
<br />
The first page describes the book as a 'guidebook for how you and your family can transform American health care. It shows you what you need to know today to take better care of your health, and your family's tomorrow. It also illustrates how to use the body's own power of self-healing to produce greater health and vitality.'<br />
<br />
It is obvious that the author was using the book as a promotional tool for his clinic (based on the number of times he references it by name and offers the phone number, website and mailing address ad nauseum). But if you can look past that, the book really does skip over the fluff and offers information you can really sink your teeth into.<br />
<a name='more'></a><br />
Maybe you're curious about the spine on the front cover. How can a small segment of the medical field--an offshoot of 'alternative medicine'--be considered the answer to true health?<br />
<br />
That, my friends, is something I have learned much about in the past couple years.<br />
<br />
<b>As it turns out, God needs no help healing us, just no interference. </b><br />
<br />
The author of this book does a really fantastic job explaining in layman's terms how misalignments of the spine can wreak havoc on your health.<br />
<br />
After all, if your brain runs and controls every single function of your body, what happens if the nerve impulses from the brain get stopped or delayed because there is pressure on a nerve due to a misalignment in the spine?<br />
<br />
And he doesn't stop there. There are chapters on the history of medicine, nutrition, stress, & exercise.<br />
<br />
I think I underlined and highlighted half of the book, but here are some really great nuggets of wisdom:<br />
<blockquote>"The history of pharmaceutical misinformation can be traced to the Rockefellers and the Carnegies at the turn of the nineteenth century. That's who started pumping tons of money into the drug industry. They saw a tremendous opportunity to make lots of money, so they started funding medical schools. At that point in time, medical schools were designed to just teach surgery. The Rockefellers and Carnegies introduced the drug industry because they knew that by doing so they could expand and glean huge profits." -p. 25</blockquote>Rather reminds me of the <a href="http://www.laurelofleaves.com/2009/08/snake-oil-salesmen-had-it-right.html">snake oil salesman and the history of the pharmaceutical industry</a>.<br />
<blockquote>"Isn't it funny how the practice of good spinal health, maintaining excellent nerve function, nutrition, detoxification, exercise, and vitamin supplements, which are all vital to great health and well-being, are called alternative medicine? Wellness practices should be considered primary health care. <b>Traditional medicine is emergency, urgent crisis care, involving drugs and surgery; it is not health care. This should really be called the alternative.</b>" -p. 45 </blockquote>I love this explanation of salt vs. sea salt and high blood pressure:<br />
<blockquote>"Alarmingly, table salt is poisonous to the nervous system. Ninety-four percent of the world's sodium is used commercially for shellacs and abrasive cleaning agents. <b>Table salt is created by heating up ocean salt to extract sodium chloride for its commercial use as an abrasive; whatever is left over is that you find on the typical dinner table.</b> When combined with the eighty-plus minerals indigenous to natural sea salt, sodium chloride is highly beneficial. When you take in sodium chloride by itself, it's a toxic poison to the body. <b>That's why salt causes blood pressure to rise. You put a toxin in your body, and arteries immediately constrict. Your heart has to work harder, which causes blood pressure to go up</b>." p. 103</blockquote>And I had to include all this info on avocados. Who knew they were so amazing?!<br />
<blockquote>"Avocados contain compounds that lower cholesterol and help prevent certain types of cancers, heart disease, diabetes, and obesity. Avocados have <b>antioxidant as well as antacid properties</b>. They contain fourteen minerals, notably iron and copper, which aid in red blood cell regeneration, and potassium. <b>They are one of the best sources of vitamin A, contain no starch, and minimal sugar. Avocados are 80 percent fat, all of it good fat.</b> They are a good source of protein and have <b>more potassium than bananas without all the sugar.</b> They are rich sources of phytochemicals and glutathione, a powerful antioxidant and anti-aging chemical. <b>Avocados are also the richest source of lutein, which protects against cancer and eye diseases.</b> They are also very high in vitamin E." -p. 113 </blockquote>Whew! I'm just saying.....<br />
<br />
<b><span class="Apple-style-span" style="font-size: x-large;">The Final Verdict</span></b><br />
<br />
<b>Pros:</b><br />
<br />
<ul><li>Packed full of really useful, practical information</li>
<li>Very easy to read--scientific information presented in layman's terms</li>
<li>Offers a wealth of resources (websites for products, organizations, etc.) </li>
</ul><br />
<b>Cons:</b><br />
<br />
<ul><li>Evidently self-published (full of grammatical errors & typos)</li>
<li>Blatant promotion of his Florida based clinic</li>
</ul><br />
Overall though, a really good choice if you want to learn more about how to be proactive with your health.<br />
<br />
Check it out on Amazon:<br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=laurelo-20&o=1&p=8&l=bpl&asins=1599321564&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>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com0tag:blogger.com,1999:blog-6410303226848503527.post-28101577983274745892010-09-29T18:29:00.000-05:002010-09-29T18:29:52.110-05:00Grilled Cheese for Grown-upsYou know those days when you open the refrigerator and just stand there staring into it?<br />
<br />
You're hungry. But you don't feel like taking the time to cook anything fancy.<br />
<br />
You're not in the mood to throw together a salad. Or to snack on veggies & hummus. But that's all you see in the fridge.<br />
<br />
This has (obviously) happened to me more than once. And I can almost guarantee you know what I'm talking about.<br />
<br />
But inspiration hit me recently. I saw Ezekiel bread. I saw goat cheese.<br />
<br />
And what more could a girl want, really? It's no secret that I love goat cheese. It tops the list of my all-time favorite foods (right up there alongside pineapple and lima beans).<br />
<br />
And so I ended up with a Grilled Goat Cheese Sandwich!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_xU7urYVM2Jo/TKPLIN3xIlI/AAAAAAAAAOE/msRHvp5sA4g/s1600/IMG_0511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_xU7urYVM2Jo/TKPLIN3xIlI/AAAAAAAAAOE/msRHvp5sA4g/s320/IMG_0511.jpg" width="320" /></a></div><br />
<br />
<a name='more'></a>You can't beat a good Grilled Cheese sandwich. It definitely brought back memories of slapping a couple slices of plastic American cheese onto slices of soggy white bread and popping it in the toaster oven. Ah, childhood...<br />
<br />
At least I have a better grasp of nutrition these days!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/TKPLoMGsMNI/AAAAAAAAAOI/WXf501pMroI/s1600/IMG_0514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/TKPLoMGsMNI/AAAAAAAAAOI/WXf501pMroI/s320/IMG_0514.jpg" width="320" /></a></div><br />
In this case, I spread goat cheese on 2 pieces of Ezekiel bread, heated up some grapeseed oil in a skillet (just enough to cover the bottom of the pan), then placed the bread, cheese side up, in the oil to cook. Once the cheese got soft, I put the pieces together. Voila! Lunch in a jiffy.<br />
<br />
Had I been to the grocery store prior to this bout of culinary inspiration, I would have also put in a fat tomato slice and some fresh basil.<br />
<br />
Or served it plain with a big bowl of homemade tomato soup.<br />
<br />
<b><i>Ok, now it's your turn! What is your favorite healthy grilled cheese recipe? </i></b>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com4tag:blogger.com,1999:blog-6410303226848503527.post-35757345929839793032010-09-28T14:47:00.000-05:002010-09-28T14:47:03.081-05:00Sunny with a High of 75Yep, not only is it the title of a Relient K song that defined my sophomore year of college, sunny with a high of 75 was the actual forecast for the day here in Nash-vegas.<br />
<br />
And what a glorious day it is!<br />
<br />
I love being able to curl up in the blankets at night, then wear my fuzzy robe while I drink hot tea in the morning. But best of all, I like picnic lunches and being able to lay in the sun on a blanket in shorts to soak up some <a href="http://www.laurelofleaves.com/2010/09/why-i-dont-wear-sunscreen.html">vitamin D</a>!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/TKJBv5tgr7I/AAAAAAAAAOA/OSUck6BJOac/s1600/DSCF4523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/TKJBv5tgr7I/AAAAAAAAAOA/OSUck6BJOac/s320/DSCF4523.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a>Today's picnic lunch didn't require that I travel far. I just took a blanket to a grassy area right outside my apartment.<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">On the menu today? </div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Organic brown rice pasta (from Trader Joe's) tossed with <a href="http://www.laurelofleaves.com/2010/08/in-raw-not-tuna-pate-with-pesto.html">homemade pesto</a></li>
<li>Baby cucumber slices</li>
<li>Black bean hummus (from Whole Foods)</li>
<li>Orange bell pepper slices</li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;">The pesto pasta was especially quick and easy to throw together since I froze my pesto in ice cube trays when I made it a couple months ago. After it froze, I put 2 'cubes' in a ziploc bag in the freezer. Then I pulled them out today and mixed it with freshly cooked pasta! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><i>What are your favorite picnic foods? </i></b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com0tag:blogger.com,1999:blog-6410303226848503527.post-17939674962789586532010-09-23T11:17:00.000-05:002010-09-23T11:17:24.454-05:00Street Food: Ethiopian Lentil WatLet it be known this was the first time I've ever cooked with lentils.<br />
<br />
I know, I know.....what kind of health nut are you?<br />
<br />
Just goes to show that I'm not as crazy as people might think. (Or, maybe I am. It's definitely debatable.)<br />
<br />
At any rate, when my sweet husband bought me <a href="http://www.amazon.com/World-Street-Food-Quick-Meals/dp/1904456502?ie=UTF8&tag=laurelo-20&link_code=btl&camp=213689&creative=392969" target="_blank">this Street Food cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=laurelo-20&l=btl&camp=213689&creative=392969&o=1&a=1904456502" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=laurelo-20&l=btl&camp=213689&creative=392969&o=1&a=1904456502" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> for my birthday, this was one of the first recipes I tried.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_xU7urYVM2Jo/TJt6mQpzAJI/AAAAAAAAAN4/7HIPZbsyqw0/s1600/DSCF4225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_xU7urYVM2Jo/TJt6mQpzAJI/AAAAAAAAAN4/7HIPZbsyqw0/s320/DSCF4225.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">It doesn't look a thing like the picture in the book, but I figured rarely do they ever. It tasted amazing though! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Lentils=a success. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I had to do a bit of research on them since this was my first introduction. Here's what I found:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Lentils come in quite a few varieties, but they are all a great source of inexpensive <b>protein</b>, and high in <b>iron</b>, <b>B-vitamins</b>, and <b>fiber</b> (which helps control blood sugar levels). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Want to make your own? Here's the recipe:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 c. lentils</div><div class="separator" style="clear: both; text-align: left;">1-2 onions, chopped</div><div class="separator" style="clear: both; text-align: left;">3 cloves garlic, chopped</div><div class="separator" style="clear: both; text-align: left;">1 tsp. chili powder</div><div class="separator" style="clear: both; text-align: left;">1 tsp. fresh ginger, grated</div><div class="separator" style="clear: both; text-align: left;">3 cloves</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. nutmeg</div><div class="separator" style="clear: both; text-align: left;">juice of 1/2 lemon</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp. cilantro or parsley</div><div class="separator" style="clear: both; text-align: left;">sea salt & pepper</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp. coconut oil </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Put the lentils in a saucepan with enough water to cover, and bring to a boil. Skim off any froth with a spoon, then reduce heat to low, cover, and simmer for 15-20 min. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Meanwhile, heat the coconut oil in a pan and saute the onions & garlic. Next, add the chili powder, ginger, cloves, nutmeg & lemon juice. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Spoon cooked lentils into the spice mix and stir to combine. Cook over low heat for 5-10 min. to let the flavors expand, stirring frequently. Garnish with cilantro or parsley. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you're interested in more Street Food, I'll be reviewing more recipes from the cookbook as I make them. You can also get your own copy from Amazon. Sales of the book support Fair Trade! </div><div class="separator" style="clear: both; text-align: left;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=laurelo-20&o=1&p=8&l=bpl&asins=1904456502&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></div>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com2tag:blogger.com,1999:blog-6410303226848503527.post-70157009171329593992010-09-21T13:13:00.000-05:002010-09-21T13:13:33.297-05:00How to Open a PomegranatePomegranates are lovely. Packed full of antioxidants and exploding with flavor.<br />
<br />
But if you've never cooked with a pomegranate before (or, let's face it, seen one in person), they can be awfully intimidating. What do you do it? How to extract those little rubies enclosed inside?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_xU7urYVM2Jo/TJjycAhvU6I/AAAAAAAAANI/4pPlFgfTIVg/s1600/IMG_0523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_xU7urYVM2Jo/TJjycAhvU6I/AAAAAAAAANI/4pPlFgfTIVg/s320/IMG_0523.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">I'll be completely honest--it was only about a year and half ago that I had even seen a real pomegranate in person. I had no clue how to open it or what to do with it. But I had a recipe for Pear, Pomegranate & Gouda Quesadillas. Sounds incredible, right? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So off to Google I went! To save you the time and hassle, I've created a pictorial guide for how to open a pomegranate....</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You'll start by chopping off one end:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/TJjzdheTT3I/AAAAAAAAANQ/lD_QONvBORM/s1600/IMG_0524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/TJjzdheTT3I/AAAAAAAAANQ/lD_QONvBORM/s320/IMG_0524.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Then, using a knife, score the pomegranate into quarters. Just score, don't cut all the way through!</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_xU7urYVM2Jo/TJj0ATJqD7I/AAAAAAAAANY/mqFu3fFhBqo/s1600/IMG_0526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_xU7urYVM2Jo/TJj0ATJqD7I/AAAAAAAAANY/mqFu3fFhBqo/s320/IMG_0526.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Next, break apart the quarters with your hands. They should come apart without too much difficulty.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_xU7urYVM2Jo/TJj0NmKJTJI/AAAAAAAAANg/n36cGTdRxcU/s1600/IMG_0527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_xU7urYVM2Jo/TJj0NmKJTJI/AAAAAAAAANg/n36cGTdRxcU/s320/IMG_0527.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">You'll want to get a bowl of water and, very gently, break off the arils with your fingers and let them fall into the water. Any white flesh that falls will float to the top of the water, making it very easy to pick out at the end. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/TJj0v5M-VTI/AAAAAAAAANo/cvEWXDBQWmo/s1600/IMG_0529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/TJj0v5M-VTI/AAAAAAAAANo/cvEWXDBQWmo/s320/IMG_0529.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">All that's left is to strain out the water!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_xU7urYVM2Jo/TJj1K0RZSfI/AAAAAAAAANw/rTbI8dMIO_w/s1600/IMG_0532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_xU7urYVM2Jo/TJj1K0RZSfI/AAAAAAAAANw/rTbI8dMIO_w/s320/IMG_0532.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Now to cook! Or eat straight from the strainer. Talk about a tasty (and addicting) snack!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><i>What are your favorite ways to eat or cook with pomegranate?</i></b></div><br />
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</div>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com1tag:blogger.com,1999:blog-6410303226848503527.post-32524472664776106322010-09-14T13:45:00.000-05:002010-09-14T13:45:16.759-05:00Flavor of the Week: Orange Pomegranate Chocolate Chip MuffinsI have a weakness for muffins.<br />
<br />
You might have noticed, what with my posts on <a href="http://www.laurelofleaves.com/2010/03/flavor-of-week-banana-chocolate-chip.html">Banana Chocolate Chip muffins</a> & <a href="http://www.laurelofleaves.com/2010/07/flavor-of-week-carrot-blueberry-muffins.html">Carrot Blueberry Muffins</a>.<br />
<br />
These <b>Orange Pomegranate Chocolate Chip muffins</b> were definitely a blog-worthy success!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/TI--wO1iw-I/AAAAAAAAANA/55OOaj-9PhM/s1600/IMG_0489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/TI--wO1iw-I/AAAAAAAAANA/55OOaj-9PhM/s320/IMG_0489.jpg" /></a></div><br />
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<a name='more'></a>The coming of fall means pomegranates appear in the grocery store. I can't tell you how excited I was to see them! I immediately put one in my shopping cart. Didn't hurt that they were on sale too.<br />
<br />
The inspiration for the muffins came from having extra pomegranate arils left over from our Pomegranate Pear Quesadillas last night, then having a friend over for breakfast this morning.<br />
<br />
She brought eggs, spinach & goat cheese. I made muffins and hot tea. What a beautiful combination.<br />
<br />
Sadly, we gobbled up the muffins amidst our chatter about<a href="http://www.theburnz.com/switchboard/home.html"> her upcoming wedding and move to New Zealand</a> before I remembered to take a picture of the final product. But I'm sure you can imagine what they looked like. You've seen muffins before after all.<br />
<br />
Inspired? Here's the recipe:<br />
<br />
<b>1 c. gluten-free flour (I used a combination of brown rice flour and Bob's Red Mill All-Purpose Baking Flour)</b><br />
<b>1/3 c. maple syrup</b><br />
<b>sprinkle of stevia</b><br />
<b>1/3 c. coconut milk</b><br />
<b>1/4 tsp. baking soda</b><br />
<b>1 egg</b><br />
<b>1 Tbsp. butter (which I didn't have, so I didn't include)</b><br />
<b>1/8 tsp. grated orange zest</b><br />
<b>1/8 c. fresh orange juice</b><br />
<b>1/3 c. pomegranate arils</b><br />
<b>1/3 c. dark chocolate chips</b><br />
<br />
Note that the above measurements are for 6 muffins. Double it up (but just keep one egg) if you want to make a dozen.<br />
<br />
Combine all your ingredients well, stirring in the pomegranate arils and chocolate chips carefully at the end. Bake at 350 degrees for 20-25 minutes or until golden brown and gorgeous.<br />
<br />
I might recommend including the butter and possibly adding a bit more orange juice or grapeseed oil to make sure they are moist.<br />
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<b><i>Any other flavor substitutions you would make? What are your favorite fall flavors for baked goods?</i></b>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com1tag:blogger.com,1999:blog-6410303226848503527.post-60811786176482318062010-09-09T12:53:00.000-05:002010-09-09T12:53:24.706-05:00Book Review: Made by Hand<b>Made by Hand</b><br />
<i>Searching for Meaning in a Throwaway World</i><br />
by Mark Frauenfelder<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/TIkexvome7I/AAAAAAAAAM4/418YK6jXfNM/s1600/made-by-hand-mark-frauenfelder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/TIkexvome7I/AAAAAAAAAM4/418YK6jXfNM/s320/made-by-hand-mark-frauenfelder.jpg" /></a></div><br />
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I happened to find this book on Amazon's homepage. I was definitely intrigued, especially by the book's tagline, so I put it on my WishList.<br />
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I love <a href="http://www.laurelofleaves.com/2010/07/pillow-case-skirt.html">making things myself</a>, using <a href="http://www.laurelofleaves.com/2010/07/taking-recycling-to-new-level.html">recycled materials</a>, and generally doing my best not to contribute to the wastefulness of consumerism all the time.<br />
<br />
My sweet husband bought the book for me for my birthday, and after I finished reading the other 5 books I was making my way through at the time, I started in on this one.<br />
<br />
The whole theme of the book is the author's journey in the Do-It-Yourself (DIY) world. Why he decided to build a chicken coop from leftover building materials and raise his own chickens. Why he wanted to fine tune his espresso machine himself. The challenges and rewards that came with growing his own food, keeping bees, and crafting a cigar box guitar.<br />
<br />
The book caught me right away as I read about his attempt to escape the rat race of the American lifestyle and live as a freelance writer with his wife and 2 small children on the tropical island of Rarotonga.<br />
<br />
I loved how he described it:<br />
<blockquote>"The problem wasn't how much money we were spending, it was how we were spending our time. Did we really want to raise our kids in an environment of prepackaged diversions, theme-park rides, trips to the mall, freeway traffic, and incessant emails?"</blockquote>I'll let you read for yourself to see if they stayed in Rarotonga or not....<br />
<br />
Overall, I loved his honest take on his projects and getting a glimpse inside his life. And I learned a thing or two about subjects that I've never studied, like bee-keeping and fermenting foods.<br />
<br />
But I have to admit, this is definitely more of book for a complete newcomer to the DIY, natural, sustainable, recyclable world. I found myself wishing he would take things a step further or be a bit more extreme. Or even a bit funnier.<br />
<br />
But I don't regret the time I spent reading it to be sure. It was worth reading, but it definitely didn't make my Top 10 list of books.<br />
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Check it out for yourself and let me know what you think:<br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=laurelo-20&o=1&p=8&l=bpl&asins=1591843324&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>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com1tag:blogger.com,1999:blog-6410303226848503527.post-30597144693239679222010-09-08T09:09:00.001-05:002010-09-08T10:29:11.298-05:00Why I Don't Wear Sunscreen<a href="http://1.bp.blogspot.com/_xU7urYVM2Jo/TIeBZCvPMuI/AAAAAAAAAMo/R5OOl-YH4fI/s1600/sunscreen-bottle.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img height="213" src="http://1.bp.blogspot.com/_xU7urYVM2Jo/TIeBZCvPMuI/AAAAAAAAAMo/R5OOl-YH4fI/s320/sunscreen-bottle.jpg" width="320" /></a><br />
<i><b></b></i><i><b>In a nutshell, sunscreen does more to cause cancer than it ever will to prevent it.</b></i><br />
<br />
Yes, it goes against everything you’ve ever heard about the sun and skin cancer. <br />
<br />
But does it surprise you that I would blog about topics that are counter to the profit-driven culture and seem a bit ‘conspiracy-theory’ in nature? <br />
<br />
<b>I’m just looking for the Truth. </b><br />
<br />
I lived in fear of developing skin cancer my entire life. Sunscreens slathered on liberally, just like the doctors and tv commercials told me. <br />
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But then I learned the godly principles of living the way the Creator intended. True, things are not as they should be in this world--physically or spiritually. This should be painfully obvious to you, my readers, in many different ways. And, yes, we must learn to operate within these spectrums and limitations. <br />
<br />
But what if something God created as the source of Light and Life on this earth actually<b> isn’t</b> the cause of scary illnesses that kill peoples’ mothers? <br />
<br />
What if the sun actually pulled toxins out of your body and provided your body with it’s daily requirement of Vitamin D--a strong immune booster in the fight against any disease or illness?<br />
<br />
So what would happen if we ran from the sun and holed up in our toxic houses (the air in which the EPA says is 70% more toxic than the air outdoors) and office cubicles? <br />
<br />
Or when we did venture out into the sun, the toxic chemicals we just slathered onto our skin (in the form of sunscreens, lotions, makeup, etc.) reacted with the toxins that are being pulled out from inside our bodies?<br />
<br />
The following is from a book called <a href="http://www.amazon.com/Never-Be-Sick-Again-Health/dp/1558749543?ie=UTF8&tag=laurelo-20&link_code=btl&camp=213689&creative=392969">Never Be Sick Again</a> by Raymond Francis: <br />
<blockquote>“Synthetic chemical sunscreens may indeed help prevent a sunburn, but they do not prevent skin cancer--in fact, they may even promote it.<br />
<br />
“Researchers at the M.D. Anderson Cancer Center in Houston cite: ‘There is no substantial evidence that sunscreen protects against any of the three forms of skin cancer.’<br />
<br />
“Robin Marks, M.B., M.P.H., a dermatologist and a professor at the University of Melbourne said: ‘Relying on synthetic chemicals to prevent cancer is laughable.’<br />
</blockquote><blockquote>“Arthur Rhodes, a University of Pittsburgh dermatologist, told a 1994 meeting of the American Cancer Society that sunscreens ‘appear weakly effective or ineffective.’"</blockquote>And did you ever think about the people in tropical countries who basically spend their whole life outdoors in the sun?<br />
<blockquote>“While public health officials have been warning that exposure to ultraviolet (UV) radiation from the sun increases your risk of developing melanoma, an epidemic of the disease has broken out among indoor workers. </blockquote><blockquote>“These workers get three to nine times LESS solar UV exposure than outdoor workers get, yet only indoor workers have increasing rates of melanoma -- and the rates have been increasing since before 1940. <br />
<br />
“There are two major factors that help explain this, and the first has to do with the type of UV exposure. There are two primary types of UV rays from sunlight, the vitamin-D-producing UVB rays and the skin-damaging UVA light. <br />
<br />
“Both UVA and UVB can cause tanning and burning, although UVB does so far more rapidly. UVA, however, penetrates your skin more deeply than UVB, and may be a much more important factor in photoaging, wrinkles and skin cancers. <br />
<br />
“A recent study found that indoor workers may have increased rates of melanoma because they’re exposed to sunlight through windows, and only UVA light, unlike UVB, can pass through window glass. <br />
<br />
“At the same time, these indoor workers are missing out on exposure to the beneficial UVB rays, and have lower levels of vitamin D.”</blockquote>(That came from an article by Dr. Joseph Mercola)<br />
<br />
<b>So what to do?</b><br />
<br />
First off, just forget everything you’ve ever learned about the sun, sunscreen and skin cancer. <br />
<br />
I mean it.<br />
<br />
And get out in the sun! God created it to give Life and Light. And Vitamin D!<br />
<br />
The best time is actually between 10:00a and 2:00p when the Vitamin D producing UVB rays are the most intense. You want to stay out until you turn a very light shade of pink. Fair-skinned people will probably max out after about 10-20 minutes. The darker your skin, the longer you need to stay out.<br />
<br />
If I go to the beach or spend the whole day at the lake before I’ve had a chance to build up a good tan, I’ll use natural sunscreens like coconut oil or natural brands like Burt’s Bees or Jason. <br />
<br />
And the biggest piece of advice?<br />
<br />
<b>You are what you eat.</b><br />
<blockquote>“Watch your diet. People whose diets are high in omega-6 polyunsaturated fats (such as sunflower, safflower and other vegetable oils) are more prone to have sun-damaged skin. Once consumed, these oils work their way to the skin surface, where sunlight oxidises them, which rapidly creates free radicals - unstable molecules that damage the cells’ DNA, leading to photoageing as well as skin cancer (Nutr Cancer, 1987; 9: 219-26).” </blockquote>I like what Raymond Francis said best:<br />
<blockquote><b>“Unless you do something foolish, the sun will not cause disease in healthy people who have adequate amounts of nutrients like carotenes, lycopene, essential fatty acids, and vitamins A, C, E, and zinc and selenium.”</b></blockquote>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com6tag:blogger.com,1999:blog-6410303226848503527.post-69945030707299208162010-09-01T10:18:00.000-05:002010-09-01T10:18:32.832-05:00The Simplest Dessert EverI love simplicity.<br />
<br />
And simple, easy recipes that taste amazing at the same time? Watch out.<br />
<br />
I also love variety. And this recipe brings together so many of the things I love.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_xU7urYVM2Jo/TH5oqR0XpcI/AAAAAAAAAMg/A1nsE28DsDI/s1600/DSCF4456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_xU7urYVM2Jo/TH5oqR0XpcI/AAAAAAAAAMg/A1nsE28DsDI/s320/DSCF4456.JPG" /></a></div><br />
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The basis is a super simple Chocolate Fondue:<br />
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Pour some coconut milk (full fat) into a small saucepan and warm it over medium-low heat. Take a bar of dark chocolate (at least 70% cocoa, break it into pieces, and drop them in the coconut milk. Sprinkle in stevia to taste (I use about half a packet. But I don't like things extremely sweet.)<br />
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Bam. You're done.<br />
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Then you have the option to dip in fruit like a fondue, or drizzle the chocolate sauce over any number of things: bananas, berries, coconut milk ice cream, black bean brownies (my friend has perfected this recipe, which I will share with you, my dear readers, as soon as I can pry it from her).<br />
<br />
<b>So, why coconut milk? </b><br />
<br />
I love coconut milk for many reasons. I don't drink pasteurized cow's milk anymore (and <a href="http://www.laurelofleaves.com/2009/04/got-milk.html">here's why</a>). Coconut contains medium chain fatty acids (i.e. the good kind of saturated fat) that will actually help you lose weight. Most notably, it has lauric acid--also found in a mother's breast milk. Saturated fat is important since the majority of your brain and nervous system are made of fat!<br />
<br />
Best place to buy coconut milk: Whole Foods. Their 365 brand for canned coconut milk is organic and costs less than most other brands like Thai Kitchen.<br />
<br />
<b>Why dark chocolate?</b><br />
<br />
Cocoa has a ton of antioxidants, but when you add all the sugar, preservatives and processing, chocolate becomes a junk food. Dark chocolate that's been minimally processed can actually be good for you! I tend to gravitate toward the darkest of dark--85-88% cocoa.<br />
<br />
Best brands for dark chocolate: I like the Endangered Species brand or Lindt. Newman's Own is good as well. You can find these at pretty much any store.<br />
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<b>Why stevia?</b><br />
<br />
Stevia is not sugar. It's not an artificial sweetener. It comes from the stevia plant and is naturally sweet--far sweeter than sugar, so you don't have to use nearly as much. And it doesn't affect your blood sugar levels at all.<br />
<br />
Many people don't like stevia after trying it for the first time because of it's bitter aftertaste, but usually that's because they tried a lower quality, more processed brand. Even still, stevia doesn't work as a sweetener for everything. I prefer honey or maple syrup for baking or for my tea.<br />
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Best place to buy stevia: iHerb.com will have the best prices by far. I use the NuNaturals brand in the packets. They travel well in my purse. I would stay away from the 'mainstream' brands since they are usually super processed, use a different part of the stevia plant, and are often manufactured by the same food giants that are destroying our soil and our family farmers.<br />
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<b><i>What will you do with the Simplest Dessert Ever?! Share your plans below so I can try them as well. </i></b>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com0tag:blogger.com,1999:blog-6410303226848503527.post-24570958401298654822010-08-25T08:29:00.001-05:002010-11-23T20:43:26.709-06:00Restaurant Review: Baja BurritoThis is not your typical chain burrito joint. It's a local, independently owned burrito joint that features local meats and healthy options.<br />
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And whoa, is it good.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/THUWSHCcU5I/AAAAAAAAALw/C0gOpnRtQZc/s1600/DSCF4451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/THUWSHCcU5I/AAAAAAAAALw/C0gOpnRtQZc/s320/DSCF4451.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">Baja is well known in Nashville by the college scene and young crowd. It's located at the edge of the artsy and eclectic Berry Hill neighborhood, across the street from the 100 Oaks shopping center. Parking may be limited, but seating is plenty, especially if you don't mind sitting outside on the patio. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And it's hard to miss. Just look for the dilapidated VW bug painted to look like an American flag out front. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The inside matches the whimsy outside. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="http://3.bp.blogspot.com/_xU7urYVM2Jo/THUXS2ZYg1I/AAAAAAAAAL4/HuRV4Z2c5eI/s1600/DSCF4331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_xU7urYVM2Jo/THUXS2ZYg1I/AAAAAAAAAL4/HuRV4Z2c5eI/s320/DSCF4331.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I actually appreciate the fact that nothing here is polished or prissy. Most of the time the hole-in-the-wall joints have the best food. And this is definitely no exception. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_xU7urYVM2Jo/THUY13jkiMI/AAAAAAAAAMI/nI7gNyhi_gE/s1600/DSCF4332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_xU7urYVM2Jo/THUY13jkiMI/AAAAAAAAAMI/nI7gNyhi_gE/s320/DSCF4332.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">My choice for lunch: a basket of 3 locally sourced beef brisket tacos on corn tortillas with rice and black beans topped with pico, cheese, lettuce, salsa, cilantro, sour cream and cucumber. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/THUYPjDqJQI/AAAAAAAAAMA/LtGMzSFWmXA/s1600/DSCF4334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/THUYPjDqJQI/AAAAAAAAAMA/LtGMzSFWmXA/s320/DSCF4334.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">Yeah. I got 3 of those. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So. Good. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And so affordable too. My ticket was right at 6 bucks without chips or a drink. (Trust me, you won't need more food after eating those puppies....)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And just so you know....</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_xU7urYVM2Jo/THUZGdjb0dI/AAAAAAAAAMQ/IJmy7xtBIbs/s1600/DSCF4333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_xU7urYVM2Jo/THUZGdjb0dI/AAAAAAAAAMQ/IJmy7xtBIbs/s320/DSCF4333.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">As funny as that little notice is, I'm glad they do offer brown rice (which is gluten-free and less processed that the white variety). It would be great if that was the standard at all restaurants. </div><br />
And now to leave you with one last piece of Baja wisdom for your day:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_xU7urYVM2Jo/THUZwXaGZbI/AAAAAAAAAMY/bfIryJed7Y8/s1600/DSCF4336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_xU7urYVM2Jo/THUZwXaGZbI/AAAAAAAAAMY/bfIryJed7Y8/s320/DSCF4336.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When life makes waves...SURF! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Want to visit? Here's the info:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Baja Burrito</div><div class="separator" style="clear: both; text-align: left;">722 Thompson Lane</div><div class="separator" style="clear: both; text-align: left;">Nashville, TN 37204</div><div class="separator" style="clear: both; text-align: left;"><a href="http://maps.google.com/maps?key=ABQIAAAAQfX8JScDvPh_G9F-idTGwBSp_BIgFsw7zTn26bcxJhbU7Fgu5hSYrZ4NJnZsUYKzopWwdehH6yDGgA&mapclient=jsapi&ie=UTF8&ll=36.113506,-86.766114&spn=0.010817,0.020642&z=16&iwloc=lyrftr:m,5167798931809992270,36.112483,-86.766136">See it on the map</a></div><div class="separator" style="clear: both; text-align: left;">615.383.BAJA</div><div class="separator" style="clear: both; text-align: left;">www.bajaburrito.com</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Or check out other reviews on Urbanspoon:</div><br />
<a href="http://www.urbanspoon.com/r/47/510088/restaurant/Melrose/Baja-Burrito-Nashville"><img alt="Baja Burrito on Urbanspoon" src="http://www.urbanspoon.com/b/logo/510088/biglogo.gif" style="border:none;width:104px;height:34px" /></a><br />
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</div>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com0tag:blogger.com,1999:blog-6410303226848503527.post-78860592064635634012010-08-18T09:03:00.000-05:002010-08-18T09:03:22.255-05:00In the Raw: Not-Tuna Pate with PestoThere are some incredibly creative raw recipes out there.<br />
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You can make pasta from zucchini, cheesecake from nuts and dates, & taco meat from walnuts (for real!)<br />
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And it's not just for show. This stuff actually tastes amazing.<br />
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Take, for instance, my dinner last night: Not-Tuna Pate with homegrown tomato slices topped with fresh pesto.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_xU7urYVM2Jo/TGvieV23QYI/AAAAAAAAALk/c2kAgJnsFYo/s1600/DSCF4441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_xU7urYVM2Jo/TGvieV23QYI/AAAAAAAAALk/c2kAgJnsFYo/s320/DSCF4441.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a>My husband loved it too. Not that his palate is hard to please. He's a guy--if it's edible, he loves it. But even this fancy-schmancy presentation didn't turn him away. (It is pretty, don't you think? I was excited about it. But then again, I'm easily amused...)<br />
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</div><div class="separator" style="clear: both; text-align: left;">So, why go raw, you may ask? There are about a kajillion reasons. But here are a just a few:</div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>Preserve all the enzymes in your living food (heat destroys enzymes)</li>
<li>Save time in the kitchen </li>
<li>Keep the house cool in the summer with the oven/stove turned off</li>
<li>Eat more vegetables, fruits and healthy nuts & seeds</li>
<li>Raw food gives you more energy</li>
<li>Your skin will have a glow about it</li>
<li>Digestion (and bowel movements) will be improved</li>
</ol><br />
<div class="separator" style="clear: both; text-align: left;">If you're new to the "going raw" trend, it's one that I would encourage you to look into. I don't know about you, but I get tired of eating the same old salad everyday because I know I need to eat more vegetables. Plus, it's good to get out of a cooking rut!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here are some websites that I've found helpful when searching for new raw food ideas:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://goneraw.com/">Gone Raw</a>-this is a great blog full of user-submitted raw recipes, forums and news about raw, vegan & vegetarian fare.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.learnrawfood.com/">Raw Food Made Easy</a>-I watched one of Jenny Cornbleet's Raw Food DVDs before I came across her site. She explains everything and makes it super easy. </div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.welikeitraw.com/rawfood/raw-food-recipes.html">We Like it Raw</a>-This blog's recipe section features super slick pictures (which are a necessity for recipes in my mind). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And to get you started, here's the recipe for my <b>Not-Tuna Pate with Pesto</b>:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 c. raw sunflower seeds, soaked</div><div class="separator" style="clear: both; text-align: left;">1/4 c. raw almonds, soaked</div><div class="separator" style="clear: both; text-align: left;">2 Tbsp. water</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp. fresh lemon juice</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp. sea salt</div><div class="separator" style="clear: both; text-align: left;">1 1/2 Tbsp. minced celery</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp. minced onion</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp. parsley</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Throw the sunflower seeds, almonds, water, lemon juice and sea salt into a food processor or blender (a Vitamix if you have one). Blend to a paste. Add the rest of the ingredients and pulse until combined. It looks like Tuna Salad, but it's not (obviously). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I didn't really follow a recipe for the pesto--I just kind of threw some things in the Vitamix and went to town. I know I used:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 c. walnuts and/or pine nuts</div><div class="separator" style="clear: both; text-align: left;">4 cloves garlic</div><div class="separator" style="clear: both; text-align: left;">4 Tbsp. olive oil</div><div class="separator" style="clear: both; text-align: left;">sea salt</div><div class="separator" style="clear: both; text-align: left;">lemon juice</div><div class="separator" style="clear: both; text-align: left;">lots of fresh basil leaves</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><i>Ok, now it's your turn!! Where do you find your raw recipes? What is your favorite one? </i></b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Lorihttp://www.blogger.com/profile/12897742170248839144noreply@blogger.com2