Family Time

June..."Dads and Grads". Last weekend my nephew Erik graduated from High School. My Brother Steve and his wife Sara put on a wonderful party to celebrate the event. Lots of friends and family...Steve smoked six turkeys, 500 buns were sliced, my Mom made her famous potato salad (secret recipe) but I'm sure she would share it with you, David and I made tons of asian pasta salad, buttermilk coleslaw (I have to give him credit for all of the chopping) and two luscious cakes that were gone in a flash. Sara did an incredible job orchestrating the event for over 200 people. Lots of love went into every detail. I think many people went home with tupperware containers of food...it was like the "loaves and the fishes". It's times like these that we remember what is most important to us: family, friends and everyone coming together celebrate and honor each other. This weekend we will have the chance to say "thank you" to our Dads for the love and care they've given us. So...get together, it doesn't have to be elaborate...simple can be best.

Simple whole foods and top quality Shaklee nutrition is best for you, as well. Everyday we are making choices that affect our health. Choose wisely and it will pay off in your health and well being. A simple addition to a good diet is a balanced mulit-vitamin like Shaklee's wonderful Vita-Lea. The best of Shaklee science in one of the most comprehensive and balanced supplements you can buy, Vita-Lea® is specially formulated to provide you with 23 essential vitamins and minerals to promote overall health and vitality. Taken daily, Vita-Lea supports long-term colon, heart, and eye health, promotes strong bones and a healthy immune system, and provides protection against free radical damage. A superior formulation compared to other leading multivitamins.

• 2 times the calcium to support bone building and maintenance
of bone density

• 2 times the vitamin D to support calcium absorption and
healthy bones and teeth

• 2 times the beta carotene, the natural, plant-based form of
vitamin An E to promote immune, heart, and
cellular health

• 2 times the magnesium to help maintain heart rhythm, as
well as muscle and nerve function

• 3 times the vitamin K to support bone metabolism and
blood coagulation

• 6 times the boron to aid in the metabolism of vitamin D and
support bone development production

How about a grain that also packs a strong punch? We enjoyed this healthy salad made from quinoa...you can get it in most grocery stores...just ask if you can't find it. It cooks up in minutes. I usually make extra because it makes a good cereal...add some cinnamon, nuts, or berries and you have a protein rich breakfast.

Pronounced “KEEN-wah,” the ancient Incas called it the Mother Grain and they were definitely on to something good. Quinoa is close to one of the most complete foods in nature because it contains amino acids, enzymes, vitamins and mineral, fiber, antioxidants and phytonutrients. It contains all 9 essential amino acids that are required by the body as building blocks for muscles.

Quinoa Salad with Asparagus, Lemon & Feta

(The Kitchen Sink.com)

Excuse my over cooked asparagus...it tasted really good anyway :) Loved the combo...creamy, crunchy and tangy. "A winner" - the Abes

Serves 2 to 4

1 cup quinoa
2 cups water
1/4 teaspoon kosher salt, plus more (to taste) for seasoning the salad
1 pound asparagus, trimmed
3 tablespoons extra virgin olive oil, divided
1 tablespoon shredded parmigiano-reggiano
fresh cracked black pepper
1 large garlic clove, peeled and left whole
1 tablespoon dijon mustard
1 lemon, juiced
1/2 cup slivered or sliced almonds, toasted
1/4 cup crumbled feta

Preheat the oven to 425 degrees.

Combine the quinoa, water and 1/4 teaspoon salt in a medium size pot, bring to a boil, reduce heat and cook (covered) for about 20 minutes, until the water is absorbed. Set aside.

While the quinoa cooks, spread the asparagus on a sheet pan lined with parchment paper. Drizzle 1 tablespoon oil, the shredded parmigiano, salt and pepper over the asparagus; toss to coat the spears evenly and spread the spears into one even layer. Place the garlic clove on top of the spears and roast for 10 to 15 minutes, until the asparagus is blistered in spots, but retains a bite. Allow the spears to cool slightly and slice into one-inch pieces. Mince the garlic.

While the asparagus roasts, whisk together the mustard and lemon juice in the bottom of a large bowl. Whisk in the remaining oil. Season with salt and pepper.

In the large bowl holding the vinaigrette, add the cooked quinoa, sliced asparagus, minced garlic and toasted almonds. Toss to distribute the vinaigrette throughout the quinoa. Taste for seasoning and add salt and/or pepper as needed. Transfer to a serving platter and top with the crumbled feta.

Serve warm, at room temperature or chilled.

Here are a few pictures of simplicity. I've been preaching about how easy this bread is to make (see my Artisan Bread in Five Minutes a Day post) Be "in charge" of what goes into your bread...three simple ingredients. No additives.

"Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts."
— James Beard

Good bread, butter, radishes and salt. A simple pleasure!

Want something special to make for Dad? This is so versatile...you can use whatever fruit is in season. We made this combo last weekend and loved it!!


Rhubarb Toasted Walnut Clafoutis ( what I used...but you can use almost any stone fruit or berry) Sounds fancy, but it's not. You can "jazz" it up with some whipped cream (try adding some honey or cinnamon to it) or a good vanilla ice cream.
(Adapted from Smitten Kitchen.com)

Serves at least six

Butter as needed
1/2 cup flour, more for dusting pan
3 eggs
1/2 cup granulated sugar
Pinch salt
3/4 cup heavy cream (I used milk)
3/4 cup milk
Dash of flavoring, such as almond or vanilla extract, a liqueur or brandy (optional)
About 3 cups of fruit (sliced pears or apples or any kind of berry or pitted cherry)
Powdered sugar

1. Heat oven to 350 degrees. Prepare a gratin dish, about 9 by 5 by 2 inches, or a 10-inch round deep pie plate or porcelain dish, by smearing it with butter, just a teaspoon or so. Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess.

2. In a large bowl, whisk eggs until frothy. Add 1/2 cup flour, and whisk until smooth. Add granulated sugar and salt and whisk until combined. Add cream and milk and whisk until smooth.

3. Layer fruit over bottom of the dish. Pour batter over fruit to as close to top of dish as you dare; you may have a little leftover batter, depending on size of your dish. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it and serve warm or at room temperature. Clafoutis does not keep (not sure I agree with this); serve within a couple of hours of making it.

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A Balanced Life

After my "colorful" and full weekend, I came home to a week of rain and gloominess. Recharging my "battery" was top order. I got some "sunshine" by making time to meet friends and family during the week. Life can be a bit out of balance as the school year nears an end, prom, ballet recitals, concerts and finals. It takes a bit of effort to say "No" to some things and not over schedule the family. I recently heard someone say, "when you walk past the lilac bushes...pause, inhale and say whoa!!" Before we know it they are gone...so appreciate the moment. Something everyone has in common is that we are constantly striving for balance in our lives. When we tip the scales in either direction we need to come back to center to get that feeling of calm that happens ...if even for a few moments...a time when we are "mostly" living in our priorities and keeping our health and wellness in mind. Of course we never "arrive", but we can get better and wiser knowing what our own individual balance looks like.

"Balance" is a word cooks use in relation to combining tastes in such a way that they complement one another, with no one aspect overpowering the whole. Think of it this way: Drinking vinegar straight-up is painful, but add some olive oil balance the zing and you've got a vinaigrette. (Although...drinking a few teaspoons of raw organic apple cider vinegar in a glass of water before meals is very healthful. We do this and have grown to really love it...well, love might be a strong word, but like and see the benefits Eating vinegar before each meal helps to balance blood sugar and lower insulin levels, which typically spike after a high starch meal according to the September 2005 issue of the European Journal of Clinical Nutrition. The vinegar is a weak ascetic acid that fires up the digestive acids needed to break down a heavy starchy meal. I am going to share some basic vinaigrette recipes that will let you mix and match whole grains, vegetables and proteins to make great hearty salads all summer long.

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Eggplant Chickpea Masala (aka healthy meal in 30 min...better than take-out)

Heat the oven to 425. Chop up a big eggplant into 1/2″ pieces and put them on a baking sheet. Add 1 lg can of drained diced tomatoes and 1 can of drained, cooked chickpeas Mince 4 or 5 cloves of garlic and chop up a 2″knob of fresh ginger. Add those to the eggplant mixture along with a lot of olive oil, salt, and 1 tablespoon of garam masala. Roast for 20 minutes, stir, and roast for about 20 minutes more, until mixture is crispy on the edges and your whole kitchen is fragrant. Serve with brown rice and chopped cilantro, maybe a dallop of plain yogurt on top.

to sum that up: Chop eggplant, drain and dump the cans of chickpeas (garbanzo beans) throw some minced garlic and ginger a few generous glugs of olive oil, salt and a Tbsp. of Garam Masala (can find in most market's spice aisles). Put a pot of brown rice on. Chop up some cilantro. Be sure to have some plain yogurt on hand.

Summer is coming and salads will be center stage. Learning how to make a basic vinaigrette...that can be customized any way you like. So a vinaigrette is a dressing (or sauce) that plays specifically on the balance between acid and oil.

Whole grains, vegetables, protein...chicken, beef can be mixed with a vinaigrette. Mix different herbs and vegetables that are so plentiful at the Farmer's Market.

Basic Red Wine Vinaigrette
Adapted from the Culinary Institute of America, "The Professional Chef."

Makes 1 cup of vinaigrette, enough for dozens of salads

¼ cup red wine vinegar
1 teaspoon minced shallot
½ teaspoon salt
Pinch sugar, optional, to taste
Black pepper, to taste
¾ cup canola oil (or mix of canola and extra-virgin olive oil)

1. Combine everything but the oil and sugar in a bowl and let sit for 20 minutes.
2. Taste the vinegar mixture — it will be sour, but if it feels harsh, add a pinch of sugar.
3. Whisk the vinegar vigorously and pour the oil in thin stream. Alternatively, shake it all together in a jar with a lid, or zap it all in a blender or food processor.
4. The vinaigrette will eventually separate; just re-whisk or shake before using.

Basic Mustard Vinaigrette
This recipe uses mustard as a stabilizer and forms a much richer emulsion, nearly the same consistency as the mustard you start with. Adapted from the "Dean & Deluca Cookbook."

Makes ¼ cup vinaigrette, enough for 10-12 salads if you dress them very lightly, like me.

2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
3 tablespoons extra virgin olive oil
½ teaspoon cold water (optional)
Salt and pepper, to taste

1. Whisk together the mustard and vinegar with a pinch of salt and a few cranks of pepper.
2. Now vigorously — don't go all crazy and splash yourself! — whisk the mustard-vinegar mixture while you slowly drizzle the oil in a thin stream. It should look as if the mustard is absorbing the oil, giving you a nicely combined sauce. If the oil starts to pool a little at the top, stop pouring and just whisk it all together before resuming. Alternatively, shake it all in a jar with a lid or zap it in a blender.
3. If it's too thick at the end (especially if you blend it), thin it with a tiny bit of water. (You'll be amazed at how much a little water will thin it.)
4. If the vinaigrette separates, just whisk or shake or blend it back together before using.

Spring Salad with Feta and Radishes
(A Homemade Life) www.orangette.blogspot.com

Prep time: 10 minutes

2.5 oz. mesculin greens (about half of one of those plastic containers)

1 belgian endive, root cut off and sliced into thin slices

4 red radishes, trimmed and sliced paper-thin

12-15 sprigs of cilantro, just leaves (leave them whole)

Red Wine Vinaigrette, to taste

1/4 c. goat cheese feta, crumbled

1 haas avocado, thinly sliced

In a medium bowl, mix together the lettuces, radishes, and cilantro. Dress with red wine vinaigrette to taste (I used about 2-3 tbsp.)

Divide salad on four plates. Top with sliced avocado and feta. Drizzle with a little more vinaigrette. Serve.

Healthy Peanut Butter Protein Balls

1 c. natural peanut butter (creamy or crunchy)
1 c. honey
1 c. diced apricots
1 c. sliced almonds
1 c. old fashioned oatmeal
3 Tbsp. Shaklee Energizing Protein
Cinnamon to taste

In a medium saucepan heat honey and peanut butter on stove over medium heat until texture is runny. Mix in apricots, nuts, oats and protein powder and cinnamon. Stir until ingredients are well coated. Let mixture cool in the refrigerator. Roll into bite sized balls. Enjoy!

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Colorful Memories

We had a weekend of color. Flowers, food and the vibrant colors outdoors that are intensified by the warm sunshine and blue sky of Southern California. It was a weekend of milestones. My son left his teen years, my daughter graduated from college and I celebrated Mother's Day with both of my Moms. The celebration started on my in-law's patio with a wonderful lunch of beautiful salads and roasted chicken surrounded by my mother-in-law's garden which was exploding with color...roses, bougainvillea, camilias, and lemons to name just a few. She was kind enough to share the recipes and I will share them with you. Next there was lunch on the wharf, and dinner in a favorite Mexican restaurant to celebrate the birthday. Do you see a theme here...wonderful family time and great food. My daughter and her roommates planned a picnic after the graduation ceremony at a park overlooking the ocean. They made incredibly healthy food...our plates were a tapestry of color. A beautiful array of salads made with whole grains and tons of vegetables. The kind of meal you eat and feel very satisfied but not stuffed. My first thought was that I have to share these ideas with all of you...especially as we enter the summer months and the last thing you want to do is cook long involved recipes. These resourceful young women have found a way to eat healthfully on a budget with easy nutritious recipes. When you use a healthy grain, and loads of chopped vegetables, herbs, olive oil, lemon and some vinegar...you can mix and match and improvise.

You can see most of my children are grown, and lately I've been reminded that they are the main reason I started using Shaklee products and sharing them so passionately. As a young Mom I was and am very interested in the benefits of feeding children well and making sure they get the nutrients they need. I attended many seminars and then in turn shared what I learned with other Moms. I'm happy to say my kids love good food and are not picky eaters. They also request Shaklee vitamins because they see the value in taking them. I think this happened because they would be in on the food prep and I would always let them know the "why" taking Vita Lea (multi-vitamin) would help build good health....putting them in charge. It all started with the children's chewables...they used to have "suns, moons and stars" on them. Now they are even more fun to take.

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This first recipe was one of the great dishes at the graduation picnic. It's Vicki's Yummy Wheat Berry Salad. It takes a little time to cook the wheat berries, but it's well worth it.

Spanish Wheat Berry Salad

Adapted from Vegetarian Times

• 6 Tbs. olive oil, divided
• 1 1/2 cups wheat berries, rinsed and drained
• 1 Tbs. sherry vinegar
• 1 Tbs. lemon juice
• 1 clove garlic, minced (1 tsp.)
• 1 medium red bell pepper, chopped (1 cup)
• 1/4 cup chopped toasted almonds
• 1/4 cup chopped shallots
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup (1 oz.) shaved Manchego cheese or Pecorino Romano cheese, optional

To cook wheat berries: Combine 1 1/2 cups wheat berries, 6 cups of water and 2 teaspoons salt in a medium pot. Bring to a boil and cook, uncovered, until tender. This will take anywhere from 45 minutes to 1 hour and 20 minutes. Add additional boiling water as needed to keep grain covered. Drain Wheat Berries.

Whisk together remaining 5 Tbs. oil, vinegar, lemon juice, and garlic in large bowl. Season with salt and pepper, if desired. Add wheat berries, bell pepper, almonds, shallots, and parsley, and toss to combine. Season with salt and pepper, if desired. Sprinkle with cheese, if using.

Wheat berries, also called hard wheat berries, are wheat grains from which the inedible hull has been removed. Toasting the grains before cooking enhances their nutty, chewy quality. Serve this salad warm, at room temperature, or chilled.

This next salad is my mother-in-law's recipe, beautiful in it's simplicity, brightly colored and delicious.


Carrot Salad with Cilantro
(Natalie )
1 3/4 lbs. carrots, finely shredded
1/2 c. orange juice
1/3 c. white vinegar (can substitute seasoned rice wine vinegar)
1/8 tsp. sugar
1 Tbsp. chopped cilantro (to taste)
Scant tsp. salt
freshly ground pepper

Toss until well mixed. Refrigerate over night or several hours.


One thing I'm famous for saying is "Eat something from the cabbage family everyday!" So here is a great version of cabbage salad. It's cool and creamy and goes very well with spicy food.




Martha Stewart's Kitchen Sink Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup firmly packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups old-fashioned rolled oats
• 2 cups semisweet chocolate chips
• 1 cup sweetened flake coconut
• 1 cup raisins
• 1 cup coarsely chopped walnuts (pecans would be great too...toasted even better)

1. Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
2. In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
3. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts and stir until well blended.
4. Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

Roasted Rhubarb Compote

Great on Greek yogurt or smeared on toast or whatever you can think of.

1 pound rhubarb
1 tablespoon orange zest (from 1 medium orange)
3 tablespoons freshly squeezed orange juice
1/2 cup granulated sugar

1. Heat the oven to 350°F and arrange a rack in the middle. Rinse rhubarb under cold water, trim ends, and remove any leaves. Slice each stalk in half lengthwise, then cut each half crosswise into 1-inch pieces.
2. Combine rhubarb, orange zest, orange juice, and sugar in an 8-by-8-inch glass baking dish; toss together until rhubarb is well coated with sugar.
3. Cover the dish with aluminum foil and bake until the rhubarb has released a lot of juice and the mixture is bubbling, about 35 minutes.
4. Remove the foil and continue baking until the juices are slightly thickened, about 20 minutes. Remove from the oven and let cool.

Let me help you get started on a good solid Shaklee supplement program. Building a solid foundation of health for you and your family.