Long ago in a faraway place...
Sounds like a story coming on, hold tight and I will make it short.
I was in my 20's and living in a one bedroom flat with a wooden door and a foam pad I had propped up flat on cinder blocks for my bed. I was traveling and settled light those days.
I went on the Master Cleanse Diet. I was having a lot of upper respiratory colds and infections and a friend told me about it. I was a waitress at the time and I lasted 3 days then went on to eating only raw foods. Veggies, Fruits, Sprouts and Wheatgrass. I did this for about 2 years. I was healthy and managed quiet well. My mother was the only one who regularly would stress on her weekly phone calls to me.
Over the years of course I brought back into my life the foods I had ignored. Dating a pasty chef and a sous chef made it easy to do!
Which brings us up to now;
This latest bout of Bronchial Pneumonia has scared me enough to begin the Master Cleanse 6 days and now breaking fast with raw foods again. I don't plan on just doing a raw foods diet but I do plan on keeping mostly raw foods on my plate and working hard to stay healthy.
The reason I am telling you this is I will be blogging about the foods and if you want to try some well, jump right in. You might actually enjoy a few. Oh, and I will be using ONLY organic food.
My first is,
Coco Avo
1/2banana
1/4 avocado
1 Tbsp finely shredded coconut
6 crushed walnut pieces
Did you know Avocado is a Fruit, and it tastes yummy with banana!
Mash up the 1st three ingredients together with a fork, then stir in the walnuts and eat.
This kind of eating is healthy and simple.
More involved creating with raw foods to come late...
Wednesday, February 17, 2010
Fried Chicken Strips
Although I am still not eating.
Just tea, wheatgrass juice mix, Master Cleanse Lemonade and now some fruit.
I still have to cook for my gang.
They loved my;
FRIED CHICKEN STRIPS
2 eggs
2 TBsps water
1 cup Bread crumbs
1/2cup flour
1/2 tsp poultry seasoning
1/4tsp salt
few turns of the ground pepper
high heat vegetable oil
1 full skinless chicken breast
whisk eggs with water in large shallow bowl
Mix Bread crumbs, flour, seasoning, salt and pepper in another shallow bowl.
In a deep skillet pour in enough vegetable oil to about 1/4 to 1/2 inch deep (you can tell when ready if you let a drop of water into it and it sizzles up immediately, don't fry until this happens or you will have greasy chicken strips) Turn to Medium High when you are ready with the chicken;
Cut breast into pieces no more than 1/2 inch thick and 3 inches long. Extra pieces that won't work or have the white pieces? in it I just fry up first without breading to give to the pets.
Dredge chicken first in egg mixture then roll in the crumb mixture and right to the frying pan
Brown on both sides and place and a plate with a paper towel and serve. They should only take a minute or 2 on both sides to be done and should be nicely browned.
The Kids love these and so does the hubby!
Paired with steamed asparagus(a vegetable my kids will actually eat) and rice mix for a quick meal.
Just tea, wheatgrass juice mix, Master Cleanse Lemonade and now some fruit.
I still have to cook for my gang.
They loved my;
FRIED CHICKEN STRIPS
2 eggs
2 TBsps water
1 cup Bread crumbs
1/2cup flour
1/2 tsp poultry seasoning
1/4tsp salt
few turns of the ground pepper
high heat vegetable oil
1 full skinless chicken breast
whisk eggs with water in large shallow bowl
Mix Bread crumbs, flour, seasoning, salt and pepper in another shallow bowl.
In a deep skillet pour in enough vegetable oil to about 1/4 to 1/2 inch deep (you can tell when ready if you let a drop of water into it and it sizzles up immediately, don't fry until this happens or you will have greasy chicken strips) Turn to Medium High when you are ready with the chicken;
Cut breast into pieces no more than 1/2 inch thick and 3 inches long. Extra pieces that won't work or have the white pieces? in it I just fry up first without breading to give to the pets.
Dredge chicken first in egg mixture then roll in the crumb mixture and right to the frying pan
Brown on both sides and place and a plate with a paper towel and serve. They should only take a minute or 2 on both sides to be done and should be nicely browned.
The Kids love these and so does the hubby!
Paired with steamed asparagus(a vegetable my kids will actually eat) and rice mix for a quick meal.
Thursday, February 11, 2010
Dill Tomato Fish
Always trying to get the kids to eat more fish. And they did with this.
I unfortunately am eating gobs of antibiotics, supplements and homeopathics. So food holds little intrigue. Although it smelled(whats left of my ability to smell) good and Peter thought it wonderful. Paired it with Peters charred home fries(I told him to stay in the kitchen when he was cooking). Simple, easy and quick...
Dill Tomato Fish
1Tbsp olive oil
3 pieces of flaky white fish. I used sole(3/4lb)
3/4cup Vegetable broth
1-14.5oz can diced tomaoes
Fresh Dill
Heat olive oil in pan, then fry quickly on both sides (you do not want it to cook thouroughly yet)
Add vegetable broth and cook just till flaking(the broth will start to cook off) Pull apart with fork into chunks, add diced tomatoes and dill. Turn down to low, low and cook for another 3 minutes then cover and turn off flame. The fish will continue to cook as you get everything else you want to eat with it together.
Salt and Pepper to taste.
I unfortunately am eating gobs of antibiotics, supplements and homeopathics. So food holds little intrigue. Although it smelled(whats left of my ability to smell) good and Peter thought it wonderful. Paired it with Peters charred home fries(I told him to stay in the kitchen when he was cooking). Simple, easy and quick...
Dill Tomato Fish
1Tbsp olive oil
3 pieces of flaky white fish. I used sole(3/4lb)
3/4cup Vegetable broth
1-14.5oz can diced tomaoes
Fresh Dill
Heat olive oil in pan, then fry quickly on both sides (you do not want it to cook thouroughly yet)
Add vegetable broth and cook just till flaking(the broth will start to cook off) Pull apart with fork into chunks, add diced tomatoes and dill. Turn down to low, low and cook for another 3 minutes then cover and turn off flame. The fish will continue to cook as you get everything else you want to eat with it together.
Salt and Pepper to taste.
Wednesday, February 10, 2010
Feeling Sorry for Myself Tortilla!
Sad, cabin fever, sick, bronchial and feverish. Overall feeling sorry for myself.
This is what I eat for a pick me up!
Feelin' Sorry For Myself Tortilla
One Tortilla you prefer, white, wheat or gluten free
Butter or margarine
1-2 TBSP peanut butter
1TBSP cream cheese
1/2 sliced banana
1TBSP chocolate chips
(if you like you can add raisins or dried cranberries for a little zip)
Fry tortilla in frying pan and butter. Flip and put all ingredients on one side of tortilla then fold. Fry on both sides then slice in half and eat. It is gooey and delicious and sure to make you feel just a little bit better about yourself! Works for me everytime!
This is what I eat for a pick me up!
Feelin' Sorry For Myself Tortilla
One Tortilla you prefer, white, wheat or gluten free
Butter or margarine
1-2 TBSP peanut butter
1TBSP cream cheese
1/2 sliced banana
1TBSP chocolate chips
(if you like you can add raisins or dried cranberries for a little zip)
Fry tortilla in frying pan and butter. Flip and put all ingredients on one side of tortilla then fold. Fry on both sides then slice in half and eat. It is gooey and delicious and sure to make you feel just a little bit better about yourself! Works for me everytime!
To Cure What Ails You Chicken Leek Soup
I cooked this up the day after the big snow storm and our electricity had been off since the evening before. I can't believe how good this soup came out. So easy and sure to cure what ails you! Especially those snowed in winter blues!
3cups thin sliced leeks(round slices)
2 leaves Kale, remove large vein
1TBSP Olive Oil
handful chopped italian parsley
1/2 cup chopped Dill tops
64 oz chicken broth
1 full breast chicken cut into chunks
salt and pepper to taste
Saute leeks in olive oil medium heat in bottom of deep pot until soft, 5-8 minutes, stir occasionally so as to not brown.
Throw in parsley, dill and broth, bring to a boil.
Once boiling add chicken and turn down to simmer for 20 minutes.
Salt and pepper to taste. You can add more spices if you like but the leeks and dill really make this soup wonderful!
Monday, February 1, 2010
About that Cat
So talking about this kind of stuff doesn't really add anything of good to a food blog.
So I won't go into too much detail but...
Misha, our 12 year old cat has had a stroke. So now we have to keep him in so he doesn't go out and never return and we can keep an eye on him.
He howls at the door to go out still even after all this time of keeping him in.
I am so used to opening the door up for him when he insists that I have to catch myself when I am not thinking and starting to open it.
He also had a upper respiratory infection, and tapeworm. EWWW!
He was sneezing and eye dripping for a few weeks. Finally he is over it. The tapeworm only took one pill to kill (both cats had to be treated).
But it took me days to stop freaking out about parasites!
After a $500 vet bill I asked the Vet if it was a good idea to get Pet Health Ins.
She said, "you won't get it for this cat, it is a preexisting condition"
Do you think they could add Pet Ins to the Health Bill they are getting ready to pass(if they ever do) in Congress??
Needless to say both cats seemed to forget where the litter was and managed to find other areas of the basement to let us know they were not well. I am still not over that, even though they are now using the litter again.
Molly our Lab sleeps by Misha on the sofa, as if to protect him, they are buddies.
Oh, the joy of pet ownership.
Our Pets we couldn't be without; Misha the Mayor (Maine Coon Cat), Phat Phoenix (Calico with no tail) and Magnificent Molly (black lab) the best dog in the world!
So I won't go into too much detail but...
Misha, our 12 year old cat has had a stroke. So now we have to keep him in so he doesn't go out and never return and we can keep an eye on him.
He howls at the door to go out still even after all this time of keeping him in.
I am so used to opening the door up for him when he insists that I have to catch myself when I am not thinking and starting to open it.
He also had a upper respiratory infection, and tapeworm. EWWW!
He was sneezing and eye dripping for a few weeks. Finally he is over it. The tapeworm only took one pill to kill (both cats had to be treated).
But it took me days to stop freaking out about parasites!
After a $500 vet bill I asked the Vet if it was a good idea to get Pet Health Ins.
She said, "you won't get it for this cat, it is a preexisting condition"
Do you think they could add Pet Ins to the Health Bill they are getting ready to pass(if they ever do) in Congress??
Needless to say both cats seemed to forget where the litter was and managed to find other areas of the basement to let us know they were not well. I am still not over that, even though they are now using the litter again.
Molly our Lab sleeps by Misha on the sofa, as if to protect him, they are buddies.
Oh, the joy of pet ownership.
Our Pets we couldn't be without; Misha the Mayor (Maine Coon Cat), Phat Phoenix (Calico with no tail) and Magnificent Molly (black lab) the best dog in the world!
Rice Dish
Sundried Rice
Preheat oven to 350
Use a pan that can also go into the oven
I use my cast Iron Skillet that has a lid. If you have a dutch oven you can use that.
This is a good dish to use up leftover rice with.
Ingredients;
Precooked Rice (whatever 1 cup uncooked makes) I used basmati
2 large leeks. sliced thin, just the white part
1 Tbsp Olive oil
6 to 8 pieces sun dried tomatoes in oil
1 can black beans
2Tbsp flat leaf parsley
2 Tsp seasoning mix that has something like; salt, pepper, paprika, thyme, rosemary, garlic and chipotle(I used Penzeys Northwood Seasoning form the Strip) Many seasoning would do though and does not have to be that combination. Use what you have.
16 ounces veg broth.
Cheese (pregrated) You can leave this out if you want a Vegan Dish.
This is an easy dish to make but very satisfying. You can serve it as a one dish meal or add a salad to it.
Saute the leeks in the oil 2 min, slice the pieces of sundried tomatoes into strips and add. Saute another 2 minutes. Check leeks for tenderness. When tender add black beans, parsley, seasoning and rice. Mix and add veg broth a little at a time. You want to add enough broth just to be moist, but not soppy, with a little broth on the bottom. Flatten the mix lightly in the pan then add your cheese. I am generous with the cheese for the kids sake but don't overdo it or it will be greasy. Feel free to not add cheese at all as it stands alone well without it.
Cover your pan and stick it in the oven at 350degrees for 30 - 40 minutes. You can check at 30 and if bubbling on the sides it is done.
Preheat oven to 350
Use a pan that can also go into the oven
I use my cast Iron Skillet that has a lid. If you have a dutch oven you can use that.
This is a good dish to use up leftover rice with.
Ingredients;
Precooked Rice (whatever 1 cup uncooked makes) I used basmati
2 large leeks. sliced thin, just the white part
1 Tbsp Olive oil
6 to 8 pieces sun dried tomatoes in oil
1 can black beans
2Tbsp flat leaf parsley
2 Tsp seasoning mix that has something like; salt, pepper, paprika, thyme, rosemary, garlic and chipotle(I used Penzeys Northwood Seasoning form the Strip) Many seasoning would do though and does not have to be that combination. Use what you have.
16 ounces veg broth.
Cheese (pregrated) You can leave this out if you want a Vegan Dish.
This is an easy dish to make but very satisfying. You can serve it as a one dish meal or add a salad to it.
Saute the leeks in the oil 2 min, slice the pieces of sundried tomatoes into strips and add. Saute another 2 minutes. Check leeks for tenderness. When tender add black beans, parsley, seasoning and rice. Mix and add veg broth a little at a time. You want to add enough broth just to be moist, but not soppy, with a little broth on the bottom. Flatten the mix lightly in the pan then add your cheese. I am generous with the cheese for the kids sake but don't overdo it or it will be greasy. Feel free to not add cheese at all as it stands alone well without it.
Cover your pan and stick it in the oven at 350degrees for 30 - 40 minutes. You can check at 30 and if bubbling on the sides it is done.
Best Borscht
Remember the old Moosewood Cookbook by Mollie Katzen?
My husband has the 1977 version and it has a recipe called Russian Cabbage Borscht that I have made and loved.
In Portland Oregon I used to teach English to the Russians at their homes.
One family I became close with and they would cook me lunch every time I came.
Often it was different versions of Borscht, some red, some green. Some with meat, some not and not always with beets. But always so yummy. They would never give me a recipe because they said it was always meant to be with what you had on hand.
In this country we always think of Borscht as having Beets and Mollie Katzens version is a good one. But again I think I have made it better, by changing a few thing, and easier, by leaving some annoying steps out and giving you some choices. So here it is...
My "Best Borscht"
2 TBs Olive oil
1 large chopped onion
1 large chopped carrots
1tsp caraway seeds
1 to 2 stalks chopped celery (I don't use the ends and I also pull off the strands)
1/2 small head red cabbage and 1/2 small head regular cabbage chopped (but you can use just one head of any cabbage you like)
2 large chopped red potatoes
3 chopped beets
1tsp raisins
1/2tsp dill weed or use more fresh dill
8 ounce can diced tomatoes or 8 ounces V8juice
1 heaping TBSP Cider vinegar or wine vinegar
1 heaping TBSP honey
Veg broth or just water
salt and pepper to taste
Saute onions, carrots, caraway seeds and celery with olive oil in a large pot till onions are translucent.
Add cabbage, potatoes, beets, raisins, tomatoes, dill, vinegar, honey and just enough broth or water to cover. If you like a thinner soup use more broth or water as this makes a thick soup.
Cover, turn down to simmer and cook for 30 minutes. Taste to season with salt and pepper.
Serve with a dollop of, sour cream, yogurt, or your vegan alternative for a vegetarian or vegan soup!
My husband has the 1977 version and it has a recipe called Russian Cabbage Borscht that I have made and loved.
In Portland Oregon I used to teach English to the Russians at their homes.
One family I became close with and they would cook me lunch every time I came.
Often it was different versions of Borscht, some red, some green. Some with meat, some not and not always with beets. But always so yummy. They would never give me a recipe because they said it was always meant to be with what you had on hand.
In this country we always think of Borscht as having Beets and Mollie Katzens version is a good one. But again I think I have made it better, by changing a few thing, and easier, by leaving some annoying steps out and giving you some choices. So here it is...
My "Best Borscht"
2 TBs Olive oil
1 large chopped onion
1 large chopped carrots
1tsp caraway seeds
1 to 2 stalks chopped celery (I don't use the ends and I also pull off the strands)
1/2 small head red cabbage and 1/2 small head regular cabbage chopped (but you can use just one head of any cabbage you like)
2 large chopped red potatoes
3 chopped beets
1tsp raisins
1/2tsp dill weed or use more fresh dill
8 ounce can diced tomatoes or 8 ounces V8juice
1 heaping TBSP Cider vinegar or wine vinegar
1 heaping TBSP honey
Veg broth or just water
salt and pepper to taste
Saute onions, carrots, caraway seeds and celery with olive oil in a large pot till onions are translucent.
Add cabbage, potatoes, beets, raisins, tomatoes, dill, vinegar, honey and just enough broth or water to cover. If you like a thinner soup use more broth or water as this makes a thick soup.
Cover, turn down to simmer and cook for 30 minutes. Taste to season with salt and pepper.
Serve with a dollop of, sour cream, yogurt, or your vegan alternative for a vegetarian or vegan soup!
In search of the Perfect Oatmeal
We all know Oatmeal is good for lowering Cholesterol and can be a gluten free alternative to most cereals. But it can get boring day after day so I was on the search for a Perfect way to start the Day!
If you google 'Perfect Oatmeal' you find a nice recipe on whfoods.org
But of course I had to tweak it. I like mine thicker and sweeter than their recipe and I add a few things.
My Perfect Oatmeal
2 cups water
1 cup old fashioned oatmeal (just not the fast cooking kind)
molasses 1 to 2TBsp
honey 1 to 2TBsp
Cinnamon 1 to 2tsp
heaping 1/3 cup mix of dried: goji berries, cranberries, blueberries, cherries (or your choice changing this from time to time helps make it more interesting)
1/2 peeled and chopped medium tart apple (I used Granny Smith)
1 heaping TBP chopped walnuts, almond or pecans (your choice)
Bring the water and oatmeal to a boil. turn down to simmer for about 3 -5 minutes when oatmeal is at a cooked consistency. Add in all other items, I give you a range on some between 1 to 2 means that is to taste. You may want to try the 1 at first. I use the most amount in mine but this is a personal preference. You can always add later when you taste it.
Once all ingredients are added, stir, cover, turn off heat and let sit for 5 minutes.
Eat with your favorite topping, milk, soymilk, almond milk or yogurt!
Yum!!
If you google 'Perfect Oatmeal' you find a nice recipe on whfoods.org
But of course I had to tweak it. I like mine thicker and sweeter than their recipe and I add a few things.
My Perfect Oatmeal
2 cups water
1 cup old fashioned oatmeal (just not the fast cooking kind)
molasses 1 to 2TBsp
honey 1 to 2TBsp
Cinnamon 1 to 2tsp
heaping 1/3 cup mix of dried: goji berries, cranberries, blueberries, cherries (or your choice changing this from time to time helps make it more interesting)
1/2 peeled and chopped medium tart apple (I used Granny Smith)
1 heaping TBP chopped walnuts, almond or pecans (your choice)
Bring the water and oatmeal to a boil. turn down to simmer for about 3 -5 minutes when oatmeal is at a cooked consistency. Add in all other items, I give you a range on some between 1 to 2 means that is to taste. You may want to try the 1 at first. I use the most amount in mine but this is a personal preference. You can always add later when you taste it.
Once all ingredients are added, stir, cover, turn off heat and let sit for 5 minutes.
Eat with your favorite topping, milk, soymilk, almond milk or yogurt!
Yum!!
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