Go here to continue on the journey of Feel Good Now....
http://feelgoodnow.wordpress.com/
Based on feedback I have gotten from folks in the Blogging UNIVERSE, I have decided to go with Word Press as the server for my blog. Follow the above link to check out the new and
improved version of Feel Good Now, Ask Me How.
Thanks for your continued support of this adventure on the health and wellness path called living the fun life and feeling really good doing it!
Susan Draves
http://feelgoodnow.wordpress.com/
Monday, November 26, 2007
Saturday, November 24, 2007
A Quicky
Techniques to Promote Glowing Youthfully For Lots of Years
1) Eat lots of veggies, fruits, grains and locally raised eggs, milk, cheeses and meats.
(Know where your food comes from and preferably who raised it)
2) Get lots of exercise. Walking is an excellent activity. There are so
many more.
3) Drink water hourly to keep your cells hydrated.
Drink half your weight in ounces per day...for me that's about 2 quarts.
4) Eliminate stresses in life. Practice stress-reduction activities. Let go. I toss
up my arms and say...ahhhhhh....I let go of everything....Divine Universe,
you are in charge...I will act on inspiration from you...
Breathe deeply. Feel gratitude as your attitude.
5) Don't smoke.
6) Do fish oil, flaxseed oil, organic virgin coconut oil and supergreen foods like
spirulina and chlorella.
7) Find the love in all things. Say ' I love you' alot.
8) Eliminate complaining.
9) Laugh laugh laugh.
10) Have a ton of fun.
P.S. I did end up eating too much pie...but it was fun and I enjoyed myself while I was doin' it and I am not going to beat myself up for it.
1) Eat lots of veggies, fruits, grains and locally raised eggs, milk, cheeses and meats.
(Know where your food comes from and preferably who raised it)
2) Get lots of exercise. Walking is an excellent activity. There are so
many more.
3) Drink water hourly to keep your cells hydrated.
Drink half your weight in ounces per day...for me that's about 2 quarts.
4) Eliminate stresses in life. Practice stress-reduction activities. Let go. I toss
up my arms and say...ahhhhhh....I let go of everything....Divine Universe,
you are in charge...I will act on inspiration from you...
Breathe deeply. Feel gratitude as your attitude.
5) Don't smoke.
6) Do fish oil, flaxseed oil, organic virgin coconut oil and supergreen foods like
spirulina and chlorella.
7) Find the love in all things. Say ' I love you' alot.
8) Eliminate complaining.
9) Laugh laugh laugh.
10) Have a ton of fun.
P.S. I did end up eating too much pie...but it was fun and I enjoyed myself while I was doin' it and I am not going to beat myself up for it.
Friday, November 16, 2007
Watch the Stuffing...Bring On the Gratitude
Brainstorm with me, if you will,
all the ways we can prevent
over-stuffing ourselves this Thanksgiving
...your digestive system will be glad you did.
Send me your brainstorms, pretty please.
all the ways we can prevent
over-stuffing ourselves this Thanksgiving
...your digestive system will be glad you did.
Send me your brainstorms, pretty please.
Reality is that our organs don't like it
when we chow down and
inhale large quantities of food in one sitting...
it stresses them out and everything
sits there in a big lump not moving.
when we chow down and
inhale large quantities of food in one sitting...
it stresses them out and everything
sits there in a big lump not moving.
Gratitude....
Start your Thanksgiving morning with
a wake up call of gratitude.
[Phone rings]
"Wake uuuuupppppp.....what are YOU grateful for???"
a wake up call of gratitude.
[Phone rings]
"Wake uuuuupppppp.....what are YOU grateful for???"
List on paper EVERYTHING you are grateful for in your life
....from the air you breathe, to the great cup of coffee
you are sipping on, to the socks on your feet,....from the air you breathe, to the great cup of coffee
to your family, friends, shelter, food, clothing,
transportation...everything you can think of.
This act alone will put you in a mindful
and grounded place where you are much more
conscious and aware of your surroundings. and grounded place where you are much more
Chances are you will also feel good and have more
Eat a well rounded breakfast with protein
and fiber and minimal carbs.
and fiber and minimal carbs.
Next, take a walk.
Get some really fresh, crisp fall air.
Breathe it in deeply.
Say 'I love you' or 'thank you' over and over
again to clear negative thoughts
and bring positive energy to the forefront.
This will get your blood pumping nicely
and further put you in a serene place.
Get some really fresh, crisp fall air.
Breathe it in deeply.
Say 'I love you' or 'thank you' over and over
again to clear negative thoughts
and bring positive energy to the forefront.
This will get your blood pumping nicely
and further put you in a serene place.
Drink some tea, preferably with a teaspoon
of organic virgin coconut oil in it.
This will curb your appetite and reduce cravings for sweets.
of organic virgin coconut oil in it.
This will curb your appetite and reduce cravings for sweets.
Nibble on some raw veggies and/or fruits to maintain a nice glucose level.
Prior to the big meal, say a half hour before,
drink another cup of tea with 1 tsp of organic
virgin coconut oil (www.tropicaltraditions.com)drink another cup of tea with 1 tsp of organic
in it.
This will definitely warm you up and
fill you up enough to reduce the temptation to overeat.
fill you up enough to reduce the temptation to overeat.
Bring a plate of raw veggies and dip to the event
so that everyone has access to alkalizing their
digestive tract. Fact is, raw veggies make
your insides HAPPY!
Stay in gratitude mode.
Count wine as carbs because
a glass of wine is considered
a serving of carbs!
Fill your plate with two thirds
vegetable side dishes and
one third turkey.
Minimize carbs and stuffing servings
if at all
possible.
The wine is your carb, remember?
Chew slowly.
Return to a place of gratitude continually.
Make grateful thoughts
your mind chatter.
Laugh a lot!
Have fun.
Enjoy your family and friends.
Love, love, love.
Rest.
Walk.
Drink more tea.
Eat some pie!
HAPPY Thanksgiving, everybody!
so that everyone has access to alkalizing their
digestive tract. Fact is, raw veggies make
your insides HAPPY!
Stay in gratitude mode.
Count wine as carbs because
a glass of wine is considered
a serving of carbs!
Fill your plate with two thirds
vegetable side dishes and
one third turkey.
Minimize carbs and stuffing servings
if at all
possible.
The wine is your carb, remember?
Chew slowly.
Return to a place of gratitude continually.
Make grateful thoughts
your mind chatter.
Laugh a lot!
Have fun.
Enjoy your family and friends.
Love, love, love.
Rest.
Walk.
Drink more tea.
Eat some pie!
HAPPY Thanksgiving, everybody!
Friday, November 9, 2007
Believe In Winter Squash!
It is a wonderfully potent vegetable.
Winter squash has been around along time, people.
In addition to finding evidence of the beginnings of intricate agricultural systems in the Americas, anthropologistTom Dillehay at Vanderbilt University, discovered squash seeds in Peru that date back 10,000! Wow!
Without a doubt, squash is easy to grow, stores well, tastes sweet and wonderful and is loaded with nutrients. It is clear that centuries of peoples have grown and enjoyed squash.
This time of year, a multitude of varieties of squash are busting out all over. With the fall chill coming on strong, who can deny the craving for a warm buttery, hardy portion of squash?
One cup of winter squash has about 80 calories, is high in VitaminA--214% recommended daily value, and Vitamin C (33%) as well as B6, K, potassium and folate.
In a cool dry, place (50-60 degrees) squash stores nicely all winter long.
Let's gather our squash and start cookin'. Comfort food feelings are sure to set in once you smell the sweet aroma of the first squash you cook.
What kind to pick?
Acorn: most common and around year round, flesh can be watery so cook longer to bring out flavor.
Buttercup: old fashioned with a cup at the stem, full of flavor and fiber...a keeper and fantastic flavor every time!
Butternut: Queen of versatility, butternut is sweet and has the most meat and fewest seeds of the lot...more bang for your buck, no doubt!
Hubbard: Huge and ugly...sweet and great stuffed...you have to throw down it on the sidewalk to crack it open--great for letting your aggressions out.
Kabocha--Japanese squash with deep orange flesh, loaded with nutrients, potently flavorful.
Red Kuri--another Japanese squash deeply orange and tasty, the most bountifully nutritious of the bunch
Spaghetti--Oblong, mild in flavor, super stringy resembling spaghetti, thus the name....
Cut squash with caution and brute strength. These gems are hard! You can always heat your squash in the oven for a few minutes for skin loosening which allows the knife to get through easier. Once you've opened your squash, remove seeds and stringy fibers.
You can peel skin with a paring knife or veggie peeler. If you are baking your squash, you don't have to remove the skin if you are going to scoop out flesh when serving.
The easiest way to bake winter squash is to place them face down on a well-oiled pan and bake at 350 degrees for 45 minutes.
Here are a couple of creative squash recipes...of course, there are zillions of ways to prepare squash. The beautiful thing about that is whether you do squash as an entree, side dish or sweet desert, they are fantastic to the tastebuds.
Southwestern Stuffed Acorn Squash
3 acorn squash
5 oz of bulk turkey sausage
1 small onion
1/2 medium red bell pepper, chopped
1 clove garlic, minced
1 T chili powder
1 t ground cumin
2 c chopped cherry tomatoes
1 15 oz can black beans, rinsed
1/2 t salt
Several dashes of hot red pepper sauce, to taste
1 c shredded Swiss cheese
1. Preheat oven to 375 degrees Oil baking sheet
2. Cut squash in half horizontally. Scoop out seeds.
Place face down on the prepared baking sheet.
Bake until tender, about 45 minutes.
3. Meanwhile, in an large oiled skillet, heat on medium
heat. Add turkey sausage and cook, stirring and
breaking up with a wooden spoon, until lightly
browned, 3 to 5 minutes. Add onion and bell
pepper; cook, stirring often, until softened, 3-5 minutes.
4. When squash is tender, reduce oven to 325 degrees.
Fill squash halves with the turkey mixture. Top
with cheese. Place o the baking sheet and bake
until the filling is heated through and the cheese
is melted, 8-10 minutes.
6 servings
Spaghetti Squash and Pork Stir-Fry
1 3 lb. spaghetti squash
1 lb. pork tenderloin, trimmed
2 t toasted sesame oil
5 medium scallions, thinly sliced
2 cloves, garlic, minced
1 T minced fresh ginger
1/2 t. salt
2 T soysauce or tamari
2 T rice vinegar
1 t. Asian red chile sauce
1. Preheat oven to 350 degrees.
2. Cut squash in half. Discard seeds.
Place face down on oiled baking sheet.
Bake 1 hour. Let cool for 10 minutes then
shred the flesh with a fork into a bowl.
Discard shell.
3. Slice pork into matchstick rounds.
4. Heat a large wok over medium-high
heat. Swirl in oil, then add scallions, ginger,
and salt; cook, stirring until fragrant,
30 seconds. Add the pork, stirring
constantly, until just cooked through 2-3
minutes. Add the shredded squash and
cook, stirring for 1 minute. Add soy
sauce, rice vinegar and chili sauce;
cook, stirring constantly, until
aromatic, about 30 seconds.
4 servings
Thanks to Eating Well Magazine for the
ultimate squash recipes.
Yes, folks, you can't go wrong with squash.....take the time and do the slow cook dance...your belly will be very happy!
Winter squash has been around along time, people.
In addition to finding evidence of the beginnings of intricate agricultural systems in the Americas, anthropologistTom Dillehay at Vanderbilt University, discovered squash seeds in Peru that date back 10,000! Wow!
Without a doubt, squash is easy to grow, stores well, tastes sweet and wonderful and is loaded with nutrients. It is clear that centuries of peoples have grown and enjoyed squash.
This time of year, a multitude of varieties of squash are busting out all over. With the fall chill coming on strong, who can deny the craving for a warm buttery, hardy portion of squash?
One cup of winter squash has about 80 calories, is high in VitaminA--214% recommended daily value, and Vitamin C (33%) as well as B6, K, potassium and folate.
In a cool dry, place (50-60 degrees) squash stores nicely all winter long.
Let's gather our squash and start cookin'. Comfort food feelings are sure to set in once you smell the sweet aroma of the first squash you cook.
What kind to pick?
Acorn: most common and around year round, flesh can be watery so cook longer to bring out flavor.
Buttercup: old fashioned with a cup at the stem, full of flavor and fiber...a keeper and fantastic flavor every time!
Butternut: Queen of versatility, butternut is sweet and has the most meat and fewest seeds of the lot...more bang for your buck, no doubt!
Hubbard: Huge and ugly...sweet and great stuffed...you have to throw down it on the sidewalk to crack it open--great for letting your aggressions out.
Kabocha--Japanese squash with deep orange flesh, loaded with nutrients, potently flavorful.
Red Kuri--another Japanese squash deeply orange and tasty, the most bountifully nutritious of the bunch
Spaghetti--Oblong, mild in flavor, super stringy resembling spaghetti, thus the name....
Cut squash with caution and brute strength. These gems are hard! You can always heat your squash in the oven for a few minutes for skin loosening which allows the knife to get through easier. Once you've opened your squash, remove seeds and stringy fibers.
You can peel skin with a paring knife or veggie peeler. If you are baking your squash, you don't have to remove the skin if you are going to scoop out flesh when serving.
The easiest way to bake winter squash is to place them face down on a well-oiled pan and bake at 350 degrees for 45 minutes.
Here are a couple of creative squash recipes...of course, there are zillions of ways to prepare squash. The beautiful thing about that is whether you do squash as an entree, side dish or sweet desert, they are fantastic to the tastebuds.
Southwestern Stuffed Acorn Squash
3 acorn squash
5 oz of bulk turkey sausage
1 small onion
1/2 medium red bell pepper, chopped
1 clove garlic, minced
1 T chili powder
1 t ground cumin
2 c chopped cherry tomatoes
1 15 oz can black beans, rinsed
1/2 t salt
Several dashes of hot red pepper sauce, to taste
1 c shredded Swiss cheese
1. Preheat oven to 375 degrees Oil baking sheet
2. Cut squash in half horizontally. Scoop out seeds.
Place face down on the prepared baking sheet.
Bake until tender, about 45 minutes.
3. Meanwhile, in an large oiled skillet, heat on medium
heat. Add turkey sausage and cook, stirring and
breaking up with a wooden spoon, until lightly
browned, 3 to 5 minutes. Add onion and bell
pepper; cook, stirring often, until softened, 3-5 minutes.
4. When squash is tender, reduce oven to 325 degrees.
Fill squash halves with the turkey mixture. Top
with cheese. Place o the baking sheet and bake
until the filling is heated through and the cheese
is melted, 8-10 minutes.
6 servings
Spaghetti Squash and Pork Stir-Fry
1 3 lb. spaghetti squash
1 lb. pork tenderloin, trimmed
2 t toasted sesame oil
5 medium scallions, thinly sliced
2 cloves, garlic, minced
1 T minced fresh ginger
1/2 t. salt
2 T soysauce or tamari
2 T rice vinegar
1 t. Asian red chile sauce
1. Preheat oven to 350 degrees.
2. Cut squash in half. Discard seeds.
Place face down on oiled baking sheet.
Bake 1 hour. Let cool for 10 minutes then
shred the flesh with a fork into a bowl.
Discard shell.
3. Slice pork into matchstick rounds.
4. Heat a large wok over medium-high
heat. Swirl in oil, then add scallions, ginger,
and salt; cook, stirring until fragrant,
30 seconds. Add the pork, stirring
constantly, until just cooked through 2-3
minutes. Add the shredded squash and
cook, stirring for 1 minute. Add soy
sauce, rice vinegar and chili sauce;
cook, stirring constantly, until
aromatic, about 30 seconds.
4 servings
Thanks to Eating Well Magazine for the
ultimate squash recipes.
Yes, folks, you can't go wrong with squash.....take the time and do the slow cook dance...your belly will be very happy!
Monday, November 5, 2007
Recipes for One, Part 1
KEEPING IT SIMPLE--COOKING FOR ONE (In Honor of Rich--A Solo Man Who is Not Afraid of Women's Power)
by Siouxz, Maven of Cellular Radiance and Stellar Vibrancy on All Levels-- At Least Some of the Time hahaha
Even though I have four kids and cook boatloads of grub, my single friends asked me to write a quick and easy cookbook for the solo person. Here is a sneek-preview of it! Feedback appreciated.
Easy Elegant Asparagus
1/2 lb Asparagus
1 T Pine Nuts or Walnuts
1 T Melted Butter
1 t Balsamic Vinegar
Wash asparagus, break off tough ends. Steam or cook in small amount of boiling water 3-6 minutes, until bright green and just tender. Meanwhile, toast nuts in dry skillet tossing often. Mix melted butter and vinegar in small bowl. When asparagus is ready, drain, drizzle butter sauce on top and sprinkle with nuts. Eat over rice or as a side dish.
Basic Brown Rice--A Must Do if You Are Into Low Carb Intake
1 cup short or long grain brown rice
2 cups water
1 t salt
1/2 t oil
Bring water and salt to a boil, add rice. Cover. Boil for 5 min. Simmer at low heat for 20 min. Turn off heat. Keep lid on and let steam finish cooking rice for another 10-15 minutes. Cut cooking time in half if using basmati or jasmine rice.
Szechwan Green Beans
1 T sesame oil--roasted ok
1/2 lb green beans
2 cloves garlic
1/4 t salt
crushed red pepper to taste
Heat heavy, deep skillet over medium-high heat. After a minute add oil After another minute add green beans. Raise heat to high and stir-fry 5 minutes, until beans are well-seared and bright green. Add garlic, salt and optional red pepper. Stir-fry 5 more minutes, then remove from heat. Serve warm.
Carrot/Beet Slaw
2 medium beets
3 large carrots
1 medium onion
olive oil
lemon juice
salt and pepper to taste
Grate vegetables on a medium-fine grater all together in a bowl. Add olive oil and lemon juice as a salad dressing to suit your taste. (You don't want to be swimming in dressing, but you want the tartness of the lemon to be prominent.)
Siouxz's Basic Stir Fry
1 onion
2 cloves garlic
1 T olive oil
1 T org coconut oil
1 carrot
1 C broccoli florets
1 C cauliflower florets
1 green pepper
1/2 c peas--frozen ok.
any other veggies that are hanging around
Chop up veggies to your desired size. Heat skillet or wok to medium high heat, add 1 T olive oil ad 1 T coconut oil( check out my blog entry on the benefits of organic virgin coconut oil- http://susandraves.blogspotcom/Ahhhh Yes Virgin Coconut Oil) , stir in onions. When transluscent, add veggies. Cover. Add garlic next, stirring everything evenly. Add tamari or soy sauce and a little water for steaming affect. Stir up egg. Throw in and stir in. Add peas. Sprinkle cayenne pepper for some heat and its great for your heart). When all veggies are brightly colored and tender, turn off heat. Enjoy with rice or rice noodles.
Spinach Omlette (Inspired by Pat O'Bryan's flip phone video clip of making a spinach omlette as seen on his blog--http://www.patobryan.com/blog/)
3 Eggs
1 T milk
1/2 C Spinach
1/4 C Grated Cheese--Cheddar or Colby or whatever is handy
Salt and Pepper to taste
1 clove garlic
tamari
Stir up 3 eggs in a bowl till light in fluffy. Heat skillet at medium high, add 1 t Olive oil and 1 t org coconut oil. Pour in eggs with finely chopped garlic and salt and pepper. When hot but still slightly liquidy, add spinach. Cover for 1 minute. Add Cheese. Flip omlette over in half. Turn off heat. Cover. Let cheese melt another minute. Eat and savor.
Pasta with Broccoli Florets
Florets cut from 1/2 head of Broccoli
1 C Pasta, your choice
1 T Olive Oil
1 T Butter
1 garlic clove, minced
1/4 lb mushrooms, sliced
1/8 C Parmesan Cheese
Cook Broccoli florets in boiling water 2 minutes. Remove with slotted spoon. cook past in same water. Meanwhile. heat olive oil and butter in skillet. Saute garlic and mushrooms 2 minutes. Stir in broccoli. Drain pasta when ready. Toss with broccoli mixture and cheese. Yummy!
Easy Low-Calorie Eggplant Parmesan
Eggplant cut into 1/2 inch thick round slices
salt
Italian seasoning (generous amounts of basil and oregano)
Spaghetti Sauce
Monterrey Jack Cheese or Colby, sliced
Grated Parmesan Cheese
Preheat oven to 350 degrees. Place eggplant slices in baking dish. Sprinkle with salt and seasonings or herbs. Top with the sauce. Place sliced cheese on each eggplant slice and sprinkle with Parmesan. Cover and bake 10 minutes. Uncover and cook until eggplant is tender and the cheese is bubbly, about 15 or 20 minutes. Save what you don't eat.
Spicy Kale
1 bunch Kale
1 T Olive Oil
1-3 Garlic Cloves, Minced
Crushed Red Pepper flakes
1/3 c. Chicken Broth
Bring 1 quart salt water to boil. Add kale or other greens, reduce heat to a simmer, cover and cook 5 minutes. Drain and immediately rinse in cold water to stop the cooking. Squeeze eater out of greens..pat with paper towel. In same pot heat olive oil. Add garlic and crushed red pepper flakes to taste. Saute 1 minute, then stir in kale and chicken broth. Simmer 4-5 minutes.
Potato Leek Soup
1/4 t Salt
2 Potatoes, peeled and cubed
1 Leek, cleaned, trimmed and thinnly sliced
1/8 c. fresh parsley, optional
1 T butter
Bring 4 C water to a boil in a stock pot. Add salt, potatoes and leeks, cover and reduce heat. Cook until potatoes are soft, about 30 minutes. Set aside to cool slightly. Transfer to a a food processor or blender and puree. Do not over-bled or potatoes will become sticky. Return to pot, stir in parsley and butter and reheat.
Stuffed Green Pepper or Two
a little olive oil
1 clove garlic, minced
1 onion, chopped
1 1/2 c. raw brown rice
3 c. water, chicken broth, vegetable stock or tomoato juice
1/4 t allspice
1 small tomato chopped
1/2 c. grated cheddar cheese
1/4. c. almonds, chopped
salt and pepper
2 large peppers, tops cut off, seeds removed.
Heat oil in large skillet; add and saute garlic and onion. Add rice and brown about 5 minutes. Add desired liquid and allspice. Cvoer and cook until rice is done, about 40 minutes. Toast almods in dry skillet or hot oven several minutes, tossing often. Stir in tomatoes, cheese, almonds, and salt and pepper to taste. Cook peppers in boiling water 2 minutes. Drain ad stuff peppers with rice mixture. Bake at 350 degrees 30 minutes.
Winter Vegetable Soup--This makes a big pot that you can freeze and turn into 6 or 8 servings!
4 garlic cloves, sliced
2 medium onions, coarsley chopped
4 c. sliced cabbage
1 butternut squash, peeled, seeded and coarsely chopped
4 carrots, peeled and coarsely chopped
2 large potatoes, peeled and sliced
4 cups vegetable or chicken broth
1 t ground black pepper
1/2 t freshly ground nutmeg
1/2 t fresh thyme or 1/4 t. dried thyme
salt to taste
Tabasco or your favorite hot sauce to taste
Place veggies in large soup pot with stock and 3 cups water. Bring to boil, cover, reduce heat and simmer 45 minutes or until vegetables are very tender. Cool to warm temperature, puree in food processor or blender in batches, return to soup pot. Add seasonings, herbs and spices..simmer slowly on low and go do something fun...comeback in an hour and two and enjoy!
by Siouxz, Maven of Cellular Radiance and Stellar Vibrancy on All Levels-- At Least Some of the Time hahaha
Even though I have four kids and cook boatloads of grub, my single friends asked me to write a quick and easy cookbook for the solo person. Here is a sneek-preview of it! Feedback appreciated.
Easy Elegant Asparagus
1/2 lb Asparagus
1 T Pine Nuts or Walnuts
1 T Melted Butter
1 t Balsamic Vinegar
Wash asparagus, break off tough ends. Steam or cook in small amount of boiling water 3-6 minutes, until bright green and just tender. Meanwhile, toast nuts in dry skillet tossing often. Mix melted butter and vinegar in small bowl. When asparagus is ready, drain, drizzle butter sauce on top and sprinkle with nuts. Eat over rice or as a side dish.
Basic Brown Rice--A Must Do if You Are Into Low Carb Intake
1 cup short or long grain brown rice
2 cups water
1 t salt
1/2 t oil
Bring water and salt to a boil, add rice. Cover. Boil for 5 min. Simmer at low heat for 20 min. Turn off heat. Keep lid on and let steam finish cooking rice for another 10-15 minutes. Cut cooking time in half if using basmati or jasmine rice.
Szechwan Green Beans
1 T sesame oil--roasted ok
1/2 lb green beans
2 cloves garlic
1/4 t salt
crushed red pepper to taste
Heat heavy, deep skillet over medium-high heat. After a minute add oil After another minute add green beans. Raise heat to high and stir-fry 5 minutes, until beans are well-seared and bright green. Add garlic, salt and optional red pepper. Stir-fry 5 more minutes, then remove from heat. Serve warm.
Carrot/Beet Slaw
2 medium beets
3 large carrots
1 medium onion
olive oil
lemon juice
salt and pepper to taste
Grate vegetables on a medium-fine grater all together in a bowl. Add olive oil and lemon juice as a salad dressing to suit your taste. (You don't want to be swimming in dressing, but you want the tartness of the lemon to be prominent.)
Siouxz's Basic Stir Fry
1 onion
2 cloves garlic
1 T olive oil
1 T org coconut oil
1 carrot
1 C broccoli florets
1 C cauliflower florets
1 green pepper
1/2 c peas--frozen ok.
any other veggies that are hanging around
Chop up veggies to your desired size. Heat skillet or wok to medium high heat, add 1 T olive oil ad 1 T coconut oil( check out my blog entry on the benefits of organic virgin coconut oil- http://susandraves.blogspotcom/Ahhhh Yes Virgin Coconut Oil) , stir in onions. When transluscent, add veggies. Cover. Add garlic next, stirring everything evenly. Add tamari or soy sauce and a little water for steaming affect. Stir up egg. Throw in and stir in. Add peas. Sprinkle cayenne pepper for some heat and its great for your heart). When all veggies are brightly colored and tender, turn off heat. Enjoy with rice or rice noodles.
Spinach Omlette (Inspired by Pat O'Bryan's flip phone video clip of making a spinach omlette as seen on his blog--http://www.patobryan.com/blog/)
3 Eggs
1 T milk
1/2 C Spinach
1/4 C Grated Cheese--Cheddar or Colby or whatever is handy
Salt and Pepper to taste
1 clove garlic
tamari
Stir up 3 eggs in a bowl till light in fluffy. Heat skillet at medium high, add 1 t Olive oil and 1 t org coconut oil. Pour in eggs with finely chopped garlic and salt and pepper. When hot but still slightly liquidy, add spinach. Cover for 1 minute. Add Cheese. Flip omlette over in half. Turn off heat. Cover. Let cheese melt another minute. Eat and savor.
Pasta with Broccoli Florets
Florets cut from 1/2 head of Broccoli
1 C Pasta, your choice
1 T Olive Oil
1 T Butter
1 garlic clove, minced
1/4 lb mushrooms, sliced
1/8 C Parmesan Cheese
Cook Broccoli florets in boiling water 2 minutes. Remove with slotted spoon. cook past in same water. Meanwhile. heat olive oil and butter in skillet. Saute garlic and mushrooms 2 minutes. Stir in broccoli. Drain pasta when ready. Toss with broccoli mixture and cheese. Yummy!
Easy Low-Calorie Eggplant Parmesan
Eggplant cut into 1/2 inch thick round slices
salt
Italian seasoning (generous amounts of basil and oregano)
Spaghetti Sauce
Monterrey Jack Cheese or Colby, sliced
Grated Parmesan Cheese
Preheat oven to 350 degrees. Place eggplant slices in baking dish. Sprinkle with salt and seasonings or herbs. Top with the sauce. Place sliced cheese on each eggplant slice and sprinkle with Parmesan. Cover and bake 10 minutes. Uncover and cook until eggplant is tender and the cheese is bubbly, about 15 or 20 minutes. Save what you don't eat.
Spicy Kale
1 bunch Kale
1 T Olive Oil
1-3 Garlic Cloves, Minced
Crushed Red Pepper flakes
1/3 c. Chicken Broth
Bring 1 quart salt water to boil. Add kale or other greens, reduce heat to a simmer, cover and cook 5 minutes. Drain and immediately rinse in cold water to stop the cooking. Squeeze eater out of greens..pat with paper towel. In same pot heat olive oil. Add garlic and crushed red pepper flakes to taste. Saute 1 minute, then stir in kale and chicken broth. Simmer 4-5 minutes.
Potato Leek Soup
1/4 t Salt
2 Potatoes, peeled and cubed
1 Leek, cleaned, trimmed and thinnly sliced
1/8 c. fresh parsley, optional
1 T butter
Bring 4 C water to a boil in a stock pot. Add salt, potatoes and leeks, cover and reduce heat. Cook until potatoes are soft, about 30 minutes. Set aside to cool slightly. Transfer to a a food processor or blender and puree. Do not over-bled or potatoes will become sticky. Return to pot, stir in parsley and butter and reheat.
Stuffed Green Pepper or Two
a little olive oil
1 clove garlic, minced
1 onion, chopped
1 1/2 c. raw brown rice
3 c. water, chicken broth, vegetable stock or tomoato juice
1/4 t allspice
1 small tomato chopped
1/2 c. grated cheddar cheese
1/4. c. almonds, chopped
salt and pepper
2 large peppers, tops cut off, seeds removed.
Heat oil in large skillet; add and saute garlic and onion. Add rice and brown about 5 minutes. Add desired liquid and allspice. Cvoer and cook until rice is done, about 40 minutes. Toast almods in dry skillet or hot oven several minutes, tossing often. Stir in tomatoes, cheese, almonds, and salt and pepper to taste. Cook peppers in boiling water 2 minutes. Drain ad stuff peppers with rice mixture. Bake at 350 degrees 30 minutes.
Winter Vegetable Soup--This makes a big pot that you can freeze and turn into 6 or 8 servings!
4 garlic cloves, sliced
2 medium onions, coarsley chopped
4 c. sliced cabbage
1 butternut squash, peeled, seeded and coarsely chopped
4 carrots, peeled and coarsely chopped
2 large potatoes, peeled and sliced
4 cups vegetable or chicken broth
1 t ground black pepper
1/2 t freshly ground nutmeg
1/2 t fresh thyme or 1/4 t. dried thyme
salt to taste
Tabasco or your favorite hot sauce to taste
Place veggies in large soup pot with stock and 3 cups water. Bring to boil, cover, reduce heat and simmer 45 minutes or until vegetables are very tender. Cool to warm temperature, puree in food processor or blender in batches, return to soup pot. Add seasonings, herbs and spices..simmer slowly on low and go do something fun...comeback in an hour and two and enjoy!
Poison = High-Fructose Corn Syrup
Radical notion, I know. High-Fructose Corn Syrup (HFCS) could actually be poisonous?
"I think it IS poison," declares Chef Greg Jaworski of The NOSH, Lake City's 5- star phenomenal, fresh ingredient, French bistro restaurant.
Isn't sugar just sugar no matter what form it takes? They all contain empty calories, this is true.
And fructose in and of itself isn't bad...heck, it is the main sugar in fruit!
It is the boat loads of soda pop being drunk every day...which I believe is in the millions of cans per day...is what I'm talkin' about. Many many many Americans are burning OIL for fuel to power our cars and other such toys at the same rate they are consuming soda POP...WOWWWWWWWWWW. Could there be a parallel? We are such a culture of overconsumers....ugh.
Ranting aside,
Research is actually showing that our bodies process HFCS differently than other sugars...that the liver actually metabolizes fructose into fat more easily than other sugars. While HFCS may not be harmful enough to do serious damage, it has been linked to obesity, Type 2 Diabetes and heart disease. It is also cheap and readily available (corn is the highest subsidized crop) and used a lot to sweeten soft drinks and other beverages as well as baked goods, yogurt, ice cream, jam, jellies, dairy products, etc.
Sooooo, if you aren't a fanatical label reader, HFCS is pretty hard to avoid. In other words, if you aren't eating fresh veggies, fruits and whole foods, you can bet your booty your eating HFCS. It is the main ingredient in a plethora of products out there in mainstream groceries and convenience stores.
Too many of the wrong carbs? I think so.
"People are eating the same amounts of carbohydrates, but today instead of getting most of their carbs from whole grains and vegetables, people are getting them from processed grains and sugars, with the majority coming from HFCS. " Rebecca Shauer, RD, LD
Our culture consumes massive amounts of soda pop and junk food. Look at the advertising. Follow the money. Pepsi, Coke and other big food conglomerates are dominating the market.
"...the introduction of HFCS, and the increased intakes of soft drinks and other sweetened beverages, have led to increases in total caloric and fructose consumption that are important contributors to the current obesity epidemic."
Of course, genetics, decreased physical activity, increased fast food consumption and portion sizes are factors, too.
Still, HFCS is keeping us down, folks...it is preventing us from taking our health into our own hands and living a fabulous life right now, feeling good and full of energy day in day out.
Eliminate HFCS from your diet and watch the pounds fall away, watch your energy shift, watch your cravings for sugar decrease.
Do more veggies, fruits, protein and minimal carbs. Reduce sugar intake. Walk more, laugh lots, breathe deeply, and dare to ....dream BIG.
Coming up:
Recipes for the solo chef at home...
"I think it IS poison," declares Chef Greg Jaworski of The NOSH, Lake City's 5- star phenomenal, fresh ingredient, French bistro restaurant.
Isn't sugar just sugar no matter what form it takes? They all contain empty calories, this is true.
And fructose in and of itself isn't bad...heck, it is the main sugar in fruit!
It is the boat loads of soda pop being drunk every day...which I believe is in the millions of cans per day...is what I'm talkin' about. Many many many Americans are burning OIL for fuel to power our cars and other such toys at the same rate they are consuming soda POP...WOWWWWWWWWWW. Could there be a parallel? We are such a culture of overconsumers....ugh.
Ranting aside,
Research is actually showing that our bodies process HFCS differently than other sugars...that the liver actually metabolizes fructose into fat more easily than other sugars. While HFCS may not be harmful enough to do serious damage, it has been linked to obesity, Type 2 Diabetes and heart disease. It is also cheap and readily available (corn is the highest subsidized crop) and used a lot to sweeten soft drinks and other beverages as well as baked goods, yogurt, ice cream, jam, jellies, dairy products, etc.
Sooooo, if you aren't a fanatical label reader, HFCS is pretty hard to avoid. In other words, if you aren't eating fresh veggies, fruits and whole foods, you can bet your booty your eating HFCS. It is the main ingredient in a plethora of products out there in mainstream groceries and convenience stores.
Too many of the wrong carbs? I think so.
"People are eating the same amounts of carbohydrates, but today instead of getting most of their carbs from whole grains and vegetables, people are getting them from processed grains and sugars, with the majority coming from HFCS. " Rebecca Shauer, RD, LD
Our culture consumes massive amounts of soda pop and junk food. Look at the advertising. Follow the money. Pepsi, Coke and other big food conglomerates are dominating the market.
"...the introduction of HFCS, and the increased intakes of soft drinks and other sweetened beverages, have led to increases in total caloric and fructose consumption that are important contributors to the current obesity epidemic."
Of course, genetics, decreased physical activity, increased fast food consumption and portion sizes are factors, too.
Still, HFCS is keeping us down, folks...it is preventing us from taking our health into our own hands and living a fabulous life right now, feeling good and full of energy day in day out.
Eliminate HFCS from your diet and watch the pounds fall away, watch your energy shift, watch your cravings for sugar decrease.
Do more veggies, fruits, protein and minimal carbs. Reduce sugar intake. Walk more, laugh lots, breathe deeply, and dare to ....dream BIG.
Coming up:
Recipes for the solo chef at home...
Thursday, October 25, 2007
Ahhhh Yes Virgin Coconut Oil
Yippee, it is a full moon today...the sky will be clear, it will be a gorgeous night for a harvest moon.
So did I mention organic virgin coconut oil? It is made from the meat of fresh coconuts and there is a distinct aroma and taste of coconut.
Virgin coconut oil is a fantastic medium chain fatty acid rich oil that you can cook with, spread on toast, enjoy in smoothies, tea or coffee, and use externally on your skin.
Medicinal properties abound and because it is a stable oil, coconut oil can be heated. 1-3 tablespoons per day is the recommended amount to receive benefits from the oil. The active ingredient, lauric acid which is also present in human breast milk, is anti-bacterial and anti-fungal, and increases metabolism. Weight loss, digestive issues, thyroid balancing, skin health, candida yeast conditions and lowering cholesterol levels are all issues that are somewhat addressed with regular coconut consumption.
Melting point is 76 degrees, so coconut oil makes an excellent skin moisturizer, melting as it touches your skin. Some would even attest to its amazing sun screen capabilities.
I put a teaspoon of coconut oil in each cup of coffee or tea that I drink and can't go with out it now. I make my eggs, popcorn and stir fries with a combination of organic virgin coconut oil and virgin olive oil. I put 1 T of coconut oil in my smoothies also.
For three years now, I've been on the coconut oil regimen. Olive oil and sesame oil are the only other oils I have in my kitchen. What I have noticed most about consistently consuming coconut oil is soft, nice skin and an consistently increased energy level--rarely do I feel sluggish and if I do, it doesn't last too long. One more thing I notice is that coconut oil fills me up so I don't crave a ton of carbs and sugary food.
In the winter months, it is good to stayed well-oiled and lubed from the inside out...the extra fats keep us Minnesotans way warmer than if we were doing the low-fat thing. All the muscles and joints work better, too, I believe.
www.tropicaltraditions.com is the quickest way to find out more about virgin coconut oil and it is available through them or at my store. www.wise traditions.com and www.mercola.com also discuss the benefits of coconut oil. Check it out. Enjoy. Stay oiled. You'll work better! Afterall, WE are bodies/machines/temples, yes?
So did I mention organic virgin coconut oil? It is made from the meat of fresh coconuts and there is a distinct aroma and taste of coconut.
Virgin coconut oil is a fantastic medium chain fatty acid rich oil that you can cook with, spread on toast, enjoy in smoothies, tea or coffee, and use externally on your skin.
Medicinal properties abound and because it is a stable oil, coconut oil can be heated. 1-3 tablespoons per day is the recommended amount to receive benefits from the oil. The active ingredient, lauric acid which is also present in human breast milk, is anti-bacterial and anti-fungal, and increases metabolism. Weight loss, digestive issues, thyroid balancing, skin health, candida yeast conditions and lowering cholesterol levels are all issues that are somewhat addressed with regular coconut consumption.
Melting point is 76 degrees, so coconut oil makes an excellent skin moisturizer, melting as it touches your skin. Some would even attest to its amazing sun screen capabilities.
I put a teaspoon of coconut oil in each cup of coffee or tea that I drink and can't go with out it now. I make my eggs, popcorn and stir fries with a combination of organic virgin coconut oil and virgin olive oil. I put 1 T of coconut oil in my smoothies also.
For three years now, I've been on the coconut oil regimen. Olive oil and sesame oil are the only other oils I have in my kitchen. What I have noticed most about consistently consuming coconut oil is soft, nice skin and an consistently increased energy level--rarely do I feel sluggish and if I do, it doesn't last too long. One more thing I notice is that coconut oil fills me up so I don't crave a ton of carbs and sugary food.
In the winter months, it is good to stayed well-oiled and lubed from the inside out...the extra fats keep us Minnesotans way warmer than if we were doing the low-fat thing. All the muscles and joints work better, too, I believe.
www.tropicaltraditions.com is the quickest way to find out more about virgin coconut oil and it is available through them or at my store. www.wise traditions.com and www.mercola.com also discuss the benefits of coconut oil. Check it out. Enjoy. Stay oiled. You'll work better! Afterall, WE are bodies/machines/temples, yes?
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