Taking the ordinary...and making it extraordinary. I love that idea. For example, we had our standard pancakes on Sunday morning, but when you put a table cloth on the deck table, add fresh berries, toasted nuts and hot coffee plus a beautiful sunny morning...you have something special. Enjoy the small things.
The anti-oxidants are found in all of the wonderful vegetables and fruits. If you don't eat 6 to 9 servings a day let my suggest taking extraordinary Shaklee nutritional products. These are premium quality food supplements that use only the finest raw ingredients backed by published clinical studies. Shaklee Vitalizer taken once a day with meals can fill in the gaps in your diet. For added protection of your cells add a spoonful of Vivix a day. Vivix contains polyphenols, resveratrol, and ellagic acid which helps protect and repair DNA, activate genetic regulators to help turn down cellular aging, and support cellular energy (mitochondrial biogenesis)...big words I know, but this all supports heart, joint, brain health and cognitive function. Vivix contains ultra-pure resveratrol.
LOVED this first recipe. So easy...it uses the whole beet...greens and all, how healthy is that?
Warm Beet Salad
- 1 teaspoon olive oil
- 4 small beets
- 2 teaspoons lemon zest
- 1/4 cup water
- 1 tablespoon olive oil
- 1 tablespoon clover honey
- 1/4 cup chopped pecans
- Coarse salt, to taste
1. Cut off the greens from the beets. Trim and peel the beets. Cut the beets in half lengthwise, and then lay the cut-side down and cut the halves into 1/4-inch-thick slices. *You may want to wear gloves to do this, otherwise your fingers will be stained pink!!*
2. Heat a large frying pan over medium heat. Add the olive oil, beets, lemon zest, and water to the pan and then cover and cook until the beets are tender, about 7 to 12 minutes. Add more water as needed during the cooking process.
3. While the beets are cooking, rinse off the beet greens and cut off and discard the stems. Chop up the leaves. When the beets are tender, add the beet greens, cover, and cook until the greens are wilted, about 1 minute.4. Remove the pan from the heat. Add the dressing ingredients and toss to coat. Sprinkle with coarse salt
Asian Noodle Salad
(adapted from Ina Garten)
- Kosher salt
- 1/2 pound thin spaghetti
- 1 pound sugar snap peas
- 1 cup vegetable oil (I used less...maybe 2/3 c.)
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce (used a wee bit less as well...I used bragg's aminos)
- 3 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons toasted white sesame seeds, divided
- 1/2 cup smooth peanut butter (Trader Joes Creamy natural worked well)
- 2 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions (with and green parts), sliced diagonally
- 3 tablespoons chopped fresh parsley leaves (I used cilantro)
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
(adapted from Simply Recipes)
- 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
- 2 Tbsp tahini sesame seed paste
- 5 Tbsp lemon juice
- 1 small clove garlic, chopped
- 1 Tbsp ground cumin
- 1 Tbsp lemon zest (zest from approx. 2 lemons)
- Generous pinch of sea salt or Kosher salt
- Fresh ground pepper to taste
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
I'm sure if you want to add the traditional garbanzo beans to this for added protein, it would still be great.
Makes 2 cups.
Here is a great fritatta idea I got from my friend Steph. She is an avid home cook and blogger, she writes the blog FreshTart.net, and is contributing home-cooking posts to Dara & Co. in Minnesota Monthly.
This recipe was in her last post to Dara & Co.
2 Tbsp. olive oil, plus more for drizzling
1 large shallot, minced
1/4 lb. new potatoes, sliced thin
1/4 tsp. (pinch) dried thyme
1/2 lb. asparagus, tough ends discarded, cut into 1/2-inch pieces
6 large eggs
1/4 c. cream or half-n-half
2 Tbsp. minced fresh herbs (basil, oregano, rosemary, thyme, chives—any one or in combination)
1/2 c. grated cheese (Parmesan, cheddar, Swiss, feta—whatever you like)
freshly ground pepper
Preheat the broiler. Heat a 12-inch skillet over medium heat. Add 2 Tbsp. olive oil, then the shallot, potatoes, and dried thyme. Sprinkle a little salt over the potatoes, stir to coat them with oil, then cover the pan for 5 minutes. Turn the potatoes and cover again for 5 minutes, or until potatoes are tender and lightly browned. Add the asparagus to the pan with another light sprinkle of salt. Cover for 2 minutes or until asparagus is tender-crisp.
While the potatoes and asparagus cook: In a large bowl, lightly beat the eggs, cream, and 1/2 tsp. of salt together. Pour eggs over cooked potatoes and asparagus. When the bottom of the eggs starts to set, start lifting edges of the frittata to allow uncooked egg to run to the bottom of the pan. When the frittata is mostly set (the top will still be uncooked), remove from heat and sprinkle with fresh herbs and then cheese. Drizzle top with 1-2 tsp. of olive oil. Transfer pan to the oven and broil, watching very carefully, for 1-2 minutes or until the top of the frittata is set, lightly browned, and puffed a bit on the edges. Remove from the oven and top with a few grinds of black pepper.
Serve hot, warm, or at room temperature. The frittata is excellent the next day, cold or reheated.
These "Burgers" were kind of a falafel like made with lentils and toasted walnuts and a nice blend of spices.
Spicy Lentil Walnut Burgers
- 3/4 cup toasted walnuts
- 1/3 cup plain dried breadcrumbs
- 3 cloves garlic, coarsely chopped
- 1 tablespoon minced jalapeno pepper
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- Coarse salt and freshly ground pepper
- 3/4 cup lentils, cooked, drained, and cooled
- 1/4 cup grated onion
- 4 tablespoons olive oil
- 1 large egg
- 4 large pitas
- Yogurt-Cilantro Sauce, for serving
- Sliced avocado, for serving
- Cherry tomatoes, halved, for serving
- In the bowl of a food processor, combine walnuts, breadcrumbs, garlic, jalapeno, cumin, coriander, red pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils, onion, and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
- In a large bowl, whisk egg. Add lentil mixture; mix until well combined. Divide into quarters; roll into balls, and flatten with the palm of your hands into 3/4-inch-thick patties.
- Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook, turning once, over medium-low heat until crisp and browned, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve burgers in pitas with sauce, avocado, and cherry tomatoes.
Yogurt Cilantro Sauce
- 3/4 cup plain low-fat yogurt
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon fresh lemon juice
- Coarse salt and ground pepper
- In a small bowl, whisk together yogurt, cilantro, and lemon juice; season with salt and pepper.
"Enjoy the Season" my husband always says that. (something to do with the Minnesota Vikings!??!) Eat your fruits and vegetables and take Shaklee supplements to build your health.