Earthly Eating

People love peanut butter, unless, of course you have an allergy to peanuts. Americans, as a whole consume 800 million pounds of peanut butter a year. Even if you don’t have an allergy, you may stray away from peanut butter because of the 190, on the average, for every 2 tablespoons. But, there is good news. Recent research now shows that peanut butter is actually a very healthy addition to anyone’s diet. Even if you are watching your calories.

It is healthy in many ways. With its healthy monosaturated fat, can lower your risk of a serious heart disease and even diabetes. Peanut butter can also help you shed those added, extra pounds. With the peanut butter diet you can shed extra fat and weight. By having 2 level tablespoons of peanut butter a day, for women and three for men, it has been proven that weight loss will happen at about 1/2 a pound a day, which is 25 pounds in a year. By having 1,500 calories for women and 2,200 a day for men, the study states that peanut butter dieters stuck it out and they maintained their weight for over 18 months. The key to this weight loss is portion control and knowing when and what to pass on eating and how much is too much.

Reduced fat peanut butter is the best way to go when trying this diet. You get less monounsaturated fats and you save all those unnecessary added calories to your weight loss plan.

Some diet foods to try with adding peanut butter are:

• Toasted whole grain waffles topped with 2 tbs. peanut butter.
• Microwave 2 tbs. peanut butter for about 1 minutes and drizzle it over fat-free frozen yogurt.
• Stuff a large celery rib with 2 tbs. peanut butter.
• Fill 1 large dates with 2 tbs. peanut butter.
• Toast 1 slice of wheat bread and spread with 2 tbs. peanut butter.
• In a blender whip together 1 cup fat-free milk and 1 small ripe banana with 2 tbs. toasted wheat germ and 2 tbs. peanut butter.
• Spread a fat-free almond granola bar with 2 tbs. peanut butter.
• Stir up 1/4 cup dry old-fashioned oats, 1 cup fat-free milk, and 4 dried apricot halves, cut into quarters. Microwave for 3 minutes, then stir in 2 tbs. chunky peanut butter and 1/4 tsp. cinnamon.
• In a microwave dessert dish, microwave 2 tbs. peanut butter until melted (about 1 minute). Quickly stir in 3/4 cup fat-free plain yogurt. Top with a small sliced banana.
• Slice a Red Delicious apple, and spread with 2 tbs. peanut butter.
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Earthly Eating Recipe

Squash and Saffron Rice
Serves: 4 to 6

2 tbs. extra virgin olive oil
2/3 cup finely minced red onion
1 1/2 cups jasmine rice or other long-grain rice
Small pinch of saffron threads, crumbled
6 large squash blossoms, slivered, out skin and flesh only (about 2 medium squash)
1 1/2 cup chicken broth
3/4 tsp. kosher salt

1. In a medium saucepan, heat the oil over medium high heat. Add onion and cook, stirring, until soft, about 1 minute. Add rice and saffron, and stir to coat. Cook 1 to 2 minutes, until opaque.

2. Add slivered squash blossoms, broth, salt, and 1 cup of water. Bring to a boil. Cover; reduce to the lowest setting and simmer for 15 minutes, until the liquid is absorbed. Remove from heat and let steam 10 minutes longer. Fluff and serve immediately.

Happy Eating!

• Buckwheat: Fagoprum esculentum. An ancient wild grass. Nature’s best source of rutin, a very beneficial vitamin C complex flavonoids.

• Kamut: Triticum turanicum. A rare, non-hybridized ancient wheat with very plump, golden kernels. Grown on the high plains of Montana.

• Golden Amber Durum Wheat: Triticum aestivum. The hardest variety of wheat that grows in the very few areas, but mainly grown in Montana and North Dakota.

• Rye: Seale cereale. A close relative of wheat. Rich, robust and deeply strengthening. Grown on the plains of North Dakota and even South Dakota.

• Quinoa: Chenopodium quinoa Willd. Grown at high altitude (11,000and up). Mainly found in the Andes mountains. Have a great punch of amino acids for your bodies needs.

• Short Grain Brown Rice: Oryza sativa. Grown in northern California. This grain is known as the “Most Perfect Food.”

• Organic Vegetables, Herbs and Spices: Carrot, Beet, Spinach, Flax, Parsley, Basil, Paprika, Garlic, Saffron, Clove, Red Bell Peppers, and Black Pepper. Have added nourishment and add a very colorful flavor to any dish or meal.

• Spelt: Triticum spelta. Also known as dinkle or faro. An ancient, distant cousin of modern day wheat. Grown by a great company now days in Michigan. And a few other areas of the United States of America.
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Earthly Eating Recipe

Panna Cotta and Rhubarb Compote
Serves: 10

8 cups whipping cream
1 vanilla bean
1 1/2 cup sugar
7 sheets gelatin (if using powdered gelatin, this is about 2 envelopes)
2 tbs. butter
6 rhubarb stalks (the larger and redder, the better) cut into 1/2-inch pieces
1/2 cups white dessert wine
2 tbs. fresh lemon juice
1 cinnamon stick
1-3 tbs. grenadine for added color

1. Place the cream in a large saucepan. Scrape the seeds from the vanilla bean into the cream and toss the bean in as well. Add 1 cup of sugar.

2. Scald the mixture over medium-high heat, bringing it almost to a boil, but making sure not to boil it. Reduce the heat. Add the gelatin sheets, one at a time, whisking after each addition to make sure it is fully incorporated.

3. Remove the vanilla bean, and pour the mixture into individual 8-ounce ramekins or molds. Chill for 1 to 2 hours. While it is chilling, start the compote.

4. Melt the butter in a pot over medium heat. Add the rhubarb, remaining 1/2-cup of sugar, wine, lemon juice, cinnamon stick and grenadine. Simmer and stir into it’s the consistency of a purée. Taste and it you prefer it sweeter, add a little more sugar at this point.

5. Run a paring knife around the inside of the ramekins and turn out the panna cotta onto serving plates. Garnish with as much compote as you wish.

Happy Eating!

Getting locally grown and in-season food in the winter months can be slim-o-none, but it doesn’t have to be that way. I know what you are thinking, how is this possible to get out-of-season produce that hasn’t been flown or traveled from thousands of miles away? Easy. Long before the time where you could walk into a grocery store and pick up a kiwi in the middle of October, farmers and others with the knowledge would dry summer fruits to use in the winter when food was not so available. Dried fruits are available all year and can keep for up to 12 months or more when sealed and stored in a refrigerator. It has a concentrated dose of nutrients that are similar to the ones found in fresh fruits such as, fiber, iron, calcium and potassium. Some of the vitamin C is lost when the drying process of the fruit has begun. cup of dried apricots pack more than five times as much of the sugar as an equal volume of the fresh fruits quality.

If you have a year-round farmers’ market, ask if the seller dries their own produce and fruits. Natural-foods stores and farm stands are a lace to find dried fruits, but most commercially dried fruit is treated with sulphur dioxide to help preserve the fruit’s original and natural looking color. So stay way from those.

You can pretty much add dried fruits to anything you like. Adding some thinly sliced dried nectarines, dried cherries, dried currants, dried apricots, or even dried figs to salads, oat meals, and stews and cooked meats, such as roast or turkey at holidays to add a special and tasteful pop to the dish.

Try this dried fruits recipe:
Fruit and Honey Compote
Serves: 4 to 6

1 1/2 cups dried apricot halves
1/2 cup dried pear halves
1/4 cup dried cherries
1/4 cup currants
Zest of 1 lemon
1 cinnamon stick
3 tbs. honey
1 cup orange juice

1. Cover the apricots, pears and cherries with warm water and soak for 4 hours or overnight.

2. Drain and transfer the fruit to a 2-quart baking dish with the currants, lemon zest and cinnamon stick.

3. Mix the honey with the orange juice and pour over the fruits.

4. Cover and bake at 375°F for 20 minutes. Remove the cover and bake another 15 minutes. Serve warm or even at room temperature.
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Earthly Eating Recipe

Savory Ribbons with Creamy Sauce
Serves: 4

1 package noodle saffron ribbons
2 tbs. extra virgin olive oil
3 cloves garlic, pressed
1 med. red bell pepper, diced
1 cup vegetable broth
1/4 cup unbleached white flour
2 cups soymilk unsweetened
1 tsp. mirin
1 tsp. sea salt
1/8 tsp. freshly ground black pepper
1 avocado, peeled, pitted and sliced into thin half-sliced
2 tbs. fresh parsley, minced

Cooke the pasta as the package directs. Drain and set them aside. To make the sauce, heat the oil in a medium skillet and sauté the garlic and peppers for 1 minute. Combine flour, vegetable broth and soymilk. Mix to dissolve the flour. Slowly add the soymilk mixture to the skillet, whisking constantly until the sauce thickens, about 5 to 7 minutes. Add the mirin, salt and pepper. Simmer 1 minute. Turn off the heat, add the avocado and gently toss in the pasta. Garnish with parsley and serve.

Happy Eating!

APPETIZER:
Ginger and Cauliflower Soup
Serves: 4 to 6

3 tbs. canola oil
1 medium onion, peeled and chopped
1 tbs. fresh ginger, thinly sliced
4 garlic cloves, chopped
1 tsp. ground cumin
2 tsp. ground coriander
1/4 tsp. ground turmeric
1/8 tsp. cayenne
2 medium potatoes, peeled and diced
1/2 pound cauliflower florets
5 cups vegetable stock
2/3 cups cream

1. Heat the oil in a large saucepan over high heat. Cook the onion, ginger, and garlic in the oil for 4 minutes or until they are lightly browned.

2. Add cumin, coriander, turmeric, and cayenne. Stir once, then add the potatoes, cauliflower, and vegetable stock. Stir and bring to a boil. Cover and reduce to low heat for 10 minutes or until the potatoes are tender.

3. Process the soup in a blender until smooth. Pour the soup into a strainer over the saucepan, pushing down on the pulp to get as much liquid out as possible.

4. Fold in the cream, reheat the soup if need before serving it.

MAIN COURSE:
Dish#1
Simple Cabbage Stir-fry
Serves: 4

1/4 cup vegetable oil
1/2 tsp. mustard seed
1/2 tsp. ground turmeric
1 pound green cabbage, thinly sliced
1 tsp. salt
1/2 tsp. cayenne

1. Heat the oil in a large wok over high heat. When the oil begins to smoke, add the mustard seed and cover.

2. After the seeds stop popping, add the turmeric, cabbage, salt and cayenne to the wok. Toss well.

3. Cover, reduce to medium heat and cook the cabbage until crisp and tender, about 5 minutes.

MAIN COURSE
Dish #2
Butternut Squash and Green Beans in Coconut Milk Curry
Serves: 4

1/2 cup water
8 ounces butternut squash, peeled and chopped into 1-inch cubes
8 ounces green beans, trimmed and chopped onto 1-inch pieces
1 cup coconut milk
2 tbs. vegetable oil
1/4 tsp. mustard seed
2 medium-sized green Serrano chilies, minced
3 tbs. cashews, coarsely chopped

1. Bring water to a boil in a medium saucepan and add the squash. Reduce to medium heat, cover and cook squash until it’s tender, about 6 minutes.

2. Remove squash with a slotted spoon to a bowl, then add the green beans to the saucepan to cook, about 6 minutes.

3. Return squash to the saucepan and add the coconut milk. Bring to a boil, then immediately reduce to low heat. Simmer, uncovered, until slightly thickened, about 8 minutes. Shake the pan very gently to prevent the curry from curdling. Doing this will help to mix the ingredients together as well.

4. To make the tadka, heat the oil in a small skillet. When the oil begins to smoke, add the mustard seed.

5. After the seeds stop popping, add the chilies and cashews to the skillet. Shake the skillet over medium heat until the cashews are toasted and lightly browned. Top with the curry and the tadka and then serve hot.
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Earthly Eating Recipe

Chili Dogs Make With Ease
Serves: 6

6 Veggie Meat Wieners
1 can (15 oz.) veggie chili
6 whole-wheat hot dog buns, partially split
1/3 cup shredded cheddar cheese
1/3 cup chopped onions

Preheat grill to medium heat. Grill wieners 8 minutes or until heated through, turning occasionally. Meanwhile, heat the chili as directed on the package or can.. Place the wieners in the buns; top evenly with chili, cheese and onions. Place wieners in the buns, and top evenly with chili, cheese and onions is desired.

Happy Eating!

But the key is to try to make those treats healthy, right? Here are three that will help the sweet tooth, but won’t push your calories and sugar content over the top.

#1: Cookie Split
Makes: 2 servings

Spoon two chocolate pudding snacks into two small bowls. Slice one banana lengthwise and crosswise and insert two slices into the pudding in each bowl. Top each with two tbs. of whipped topping and one crumbled chocolate sandwich cookie.

#2: Cookie Dippers
Makes: 6 servings

Spread sides of the vanilla wafers each with 1 tsp. peanut butter, and top each with another wafer to make six cookie sandwiches. Microwave one square of semi-sweet baking chocolate in the microwave bowl on HIGH for 30 seconds or until it’s melted. Microwave times vary so watch the chocolate carefully. Dip each cookie sandwich halfway into the melted chocolate then place on the waxed paper. Refrigerate for 10 minutes or just until the chocolate is set on the wafer cookies.

#3: Easy Cheesecake
Makes: 16 servings

1 1/2 cups graham cracker crumbs
1/4 cup (1/2 stick butter, melted
1 1/4 cups sugar, divided
4 pkg. (8 oz.) cream cheese, softened
2 tsp. vanilla, divided
1 (16 oz.) tub of sour cream, divided
4 eggs
2 cups mixed berries (optional)

Preheat oven to 325°F. Line a 13×9-inch baking pan with foil, with ends of foil extending over the sides of pan. Mix crumbs, butter and 2 tbs. of the sugar; press firmly into the bottom of prepared pan.

Beat cream cheese, 1 cup of remaining sugar and 1 tsp. of the vanilla in a large bowl. Add 1 cup of the sour cream and mix well. Add the eggs, one at a time, mix well after each one is added. Pour over the already made curst. Bake for 40 minutes or until the center is almost set. Mix remaining sour cream, 2 tbs. of sugar and 1 tsp. of vanilla until well blended; carefully spread over the baked cheesecake. Bake an additional 10 minutes. cool and cover, Refrigerate for 3 hours or overnight. Lift the cheesecake from the pan, using the foil handles. Cut into 16 slices. Top with the berries just before you serve it.
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Earthly Eating Recipe

Saucy Pepper Style Steak
Serves: 4

1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well-trimmed boneless beef sirloin steak, cut into strips as well
2 cloves of garlic, minced
1/2 tsp. black pepper
3 tbs. lite soy sauce
1/2 cup barbecue sauce
2 cups hot cooked brown rice

Heat a large nonstick skillet sprayed with olive oil cooking spray on medium-heat and add bell peppers and onions. Cook and stir 6 to 8 minutes or until vegetables are crisp and tender. Transfer to a large bowl and cover to keep the heat in. Add the meat, garlic and black pepper to the same skillet and cook for 3 minutes, stirring often. Add the soy sauce and cook an additional minute or unto the meat is cooked through, stirring occasionally. Add the barbecue sauce and cook until heated thoroughly. Spoon the meat mixture into the bowl of vegetables; toss gently. Serve over the cooked brown rice.

Happy Eating!

It’s on your plate. Here are five of the easiest chicken recipes, you can make tonight without any fuss. And your family will really love it. Trust me, there will be no left overs with these dishes.

Cooking with chicken recipe #1:
Chicken and Cheesy Noodles
Serves: 4

4 small boneless skinless chicken breast halved (1 lb.)
2 cups frozen vegetables blend, thawed and drained
1 pkg. ( 7 1/4 oz.) macaroni and cheese dinner
2 cups water
1 cup shredded cheddar cheese, divided

Heat a large skillet with olive oil cooking spray on medium heat. Add the chicken; cover and cook for 2 minutes on each side or until browned to your liking.

Add vegetables, macaroni cheese sauce mix, water and 1/2 cup of the cheese; stir together. Bring to a boil; cover and reduce heat to low. Simmer for 12 minutes or until chicken is cooked through, stirring occasionally.

Sprinkle with remaining 1/2 cup cheese’ cover and let stand for 5 minutes before serving.

Cooking with chicken recipe #2:
Chicken and Cheese Roll-ups
Makes 4 servings

8 flour tortillas
1/2 cup chunky salsa
2 cups shredded cooked chicken
1 cup Colby and Monterey jack cheese blend
2 cups shredded romaine lettuce
1 large tomato, chopped

Preheat oven to 350°F. Top each tortilla with salsa and chicken. Fold in opposite sides of each tortilla, then roll up burrito-style.

Arrange tortillas, seam-side down, in 8-inch square baking dish. Sprinkle with cheese.

Bake 15 minutes or until cheese is melted. Sprinkle with lettuce and tomato.

Cooking with chicken recipe #3:
Philly-Style Pulled Chicken Sandwiches
Makes: 4 servings

1 lb. boneless, skinless chicken thighs
1 onion, sliced
1/2 cup barbecue sauce
1/4 cup water
1 tbs. brown sugar
1 French bread baguette, 16 to 20 inches long
4 cheese slices

Cook the chicken and onions in a skillet on medium heat for 8 minutes, stirring occasionally.

Add barbecue sauce, water and sugar; stir. Reduce heat to medium; cover. Cook an additional 7 minutes or until the chicken is cooked through.

Remove chicken from the skillet. Shred the chicken with 2 forks or chop into small pieces. Return to the skillet; stir until evenly coated with sauce. Cut baguette crosswise into 4 pieces. Cut each piece lengthwise in half. Fill with chicken mixture and cheese slices.

Cooking with chicken recipe #4:
Chicken Fiesta Salad
Makes: 4 servings

6 cups romaine lettuce
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen corn, thawed and drained
1 1/2 cups chopped cooked chicken
1/2 cup chunky salsa
1 cup cheese crumbles
1/2 cup ranch dressing
1 oz. tortilla chips

Place lettuce in the bottom of a glass serving bowl or on a serving platter. Layer evenly with beans, corn, chicken, salsa and cheese. Drizzle with the ranch dressing and top with the chips.

Cooking with chicken recipe #5:
Cheddar Chicken Casserole
Makes: 4 servings

1 pkg. macaroni and cheese dinner
4 skinless, boneless chicken breasts, cooked and shredded with a fork
1 can stewed tomatoes, Italian style
1/2 tsp. dried oregano leaves or dried basil leaves
1/2 cup cheddar cheese, shredded

Preheat oven to 400°F. Prepare the dinner in a large saucepan as directed on the package, leaving out the butter addition. Meanwhile, after cooking and shredding the chicken, add tomatoes to the chicken, mix well. Bring to a boil over medium-high heat.

Add meat mixture to the prepared dinner; spoon into a 9-inch square baking dish. Sprinkle with cheese.

Bake for 10 minutes or until the cheese is melted and casserole is heated through.
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Earthly Eating Recipe

Honeycomb Toss
Makes: 8 cups or 16 servings

4 cups honeycomb shaped cereal
2 cups teddy bear shaped chocolate graham cookies
1 1/2 cups miniature marshmallows
1 cup peanuts

Mix all ingredients together in a tightly covered container. Store at room temperature in the container.

Happy Eating!

Have you ever wanted to be the talk of your own neighborhood with a garden others around you envy. I have always wanted to capture that with an herb garden that blows away everyone else’s gardens, and they come to me with their questions on how to achieve the same look and taste in their herbs. Of course that is only in a dream world. But, there are ways to focus on the herbs and know that you are getting the best quality and flavor, as well as scent, from some, out of your herbs in your garden or kitchen window garden. Here are three herbs that you should add to your herb garden and know that they are going to give you everything their reputation says they will.

• Gotu Kola: Known as brahmi in Ayurvedic medicine, gotu kola regulates dopamine in the brain, boosting pleasurable feelings and improving focus and memory. Drink two cups of tea daily (one tablespoon of gotu kola in each).

• Chinese Club Moss: The National Institute of Health are funding a study on how this herb’s active ingredients, huperzine, may affect the brain by protecting neurotransmitters. However, Chinese club moss is potent. Take no more than 100 micrograms a day.

• Rosemary: This herb belongs to a category of botanicals called adaptogens, which helps your brain adapt to stress and function better. Smelling the essential oils of adaptogens regulates the stress hormone cortisol, helping you stay alert but free of anxiety. Sniffing rosemary oil can be particularly helpful when prepping for a presentation. It will calm your nerves and trigger memory, just when you need it most.
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Earthly Eating Recipe

Angel Lush with Pineapple
Makes 10 servings

1 pkg. (4 servings size) vanilla flavor instant pudding and pie filling
1 can (20 oz.) crushed pineapple in their juice, undrained
1 cup thawed whipped topping
1 prepared round of angel food cake (10 oz.)
10 fresh strawberries

Mix dry pudding mix and pineapple in a medium bowl. Gently stir in whipped topping.

Cut cake horizontally into 3 layers. Place bottom cake layer on a serving plate; top with one-third of the pudding mixture. Repeat layers 2 more times.

Refrigerate at least 1 hour. Top with strawberries just before serving. Store leftovers in the refrigerator.

Happy Eating!

• WHITES:

1. 2005 Liberty School Chardonnay, Central Coast California: Hints of pear, buttery apples and cardamon.

2. 2006 Matua Valley Sauvignon Blanc, Marlborough, New Zealand: Crisp pear, quince, grassy flavors.

3. 2006 Alois Lageder Pinot Bianco, Alto Adige, Italy: Citrus, apples, plums, cinnamon cream.

4. 2003 Laurel Lake Vineyards, Cabernet Franc: Full-bodied, with a hint of goodness. Don’t match with steaks though.

• REDS:

1. 2005 Folie à Deux Ménage à Trois, Napa, California: Flavors of dark berries, chocolate, coconut.

2. 2004 Gallo Family Vineyards Cabernet Sauvignon, Sonoma County, California: Blackberry, currant, coffee, spice.

3. 2005 Sebastiani Pinot Noir, Sonoma Coast, California: Plum, black cherry, vanilla.

4. 2004 Vignaruja, Cannonau di Sardegna: Well balanced, fruity, very pleasant taste.

Earthly Eating Tip: Do you ever get nausea during plane, or even automobile rides? Then give this gadget a try. It’s called a Psi Band.

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Earthly Eating Daily Recipe

Caramelized Onion Tartlets
Makes: 24

2 tbs. plus 1/2 cup butter, divided
2 large sweet onions, chopped
1/4 cup sugar
3/4 cups hot water
1 tbs. beef bouillon granules
1 cup (4 oz.) shredded Swiss cheese
8 sheets phyllo dough (14×9)

1. In a skillet, melt 2 tbs, butter over medium heat. Add onions and sugar. Cook 15 minutes, stirring frequently.

2. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until the liquid has evaporated. Remove from heat; stir in cheese.

3. Melt remaining butter. Brush one sheet of dough with butter (distributing evenly; keep remaining sheets uncovered with plastic wrap and a damp towel to prevent drying). Top with another sheet, and brush with butter. Cut into 12 squares.

4. Press one square into each of 6 greased mini-muffin cups. Top each with another square, placing corners off center. Spoon 1 tbs. onion mixture into each cup. Repeat process 3 times. Bake at 357°F for 10-15 minutes. Serve warm

Happy Eating!

16-30 minutes is the most popular length of a lunch break.

60% of women have a salad topped with protein for lunch regularly.

35% of women surf the Internet, catch up on e-mail or read the paper while they have lunch.

37% of women bring their own lunch to work every day. Which is a very smart idea, especially if you are watching your weight.

Here are five more reasons to pack your own lunch for work, school or just a stroll in the park.

1. Control: Do you ever wait in the lunch line only to find when you get to the front that you don’t like what they’re serving? So you reach for pizza again. A healthy packed lunch lets you avoid the lunch line (and any temptations). Bringing your own lunch also lets you control exactly what goes into the food you eat.

2. Environment: Packing your lunch is also better for the environment. Toting a reusable lunch bag and bringing your lunch in washable plastic containers keeps restaurant food packing out of landfills.

3. Cost: Packing your lunch instead of buying it out somewhere will save you money. Especially if you buy things in bulk.

4. Time: Even if the closest restaurants are just a 5 minute drive from your office, you still waste time going and coming during your lunch break. Find some extra time in your day (to eat, rest, or balance your checkbook) by packing your lunch instead.

5. No waste: Bringing leftovers from last night’s dinner is tasty and prevents having to clean out the dreaded moldy plastic container from the back of the fridge 6 weeks later. (Source: Associated Content)

Looking for lunch bags? Check these out:

• ACME Bags™ - Recycled Cotton Lunch Bag ($6.95)
Made with eco-friendly recycled cotton
Saves 100’s of bags over the course of a year
Safe alternative to vinyl lunch bags

• ACME Bags™ - Recycled PET Medium Thermal Lunch Bag: ($9.95)
90% post-consumer recycled content
Made from recycled plastic bottles & containers
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Earthly Eating Daily Recipe

Spiced Turkey Empanada
Serves: 4
Calories 419 per serving

1/2 lb. white-meat ground turkey
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. cumin
1/4 tsp. sweet chili powder
1 tbs. olive oil
1 cup green, or black olives, chopped
2 tbs. chopped pickled jalapeños (optional)
Vegetable oil cooking spray or Olive oil cooking spray
1 lb. raw frozen pizza dough, defrosted in the microwave or overnight in the refrigerator.

Heat oven to 400°F. Sprinkle turkey with salt, pepper, cumin and chili powder. Heat oil in a large skillet over high heat. Cook turkey, breaking up with a spoon, until brown, 3 to 4 minutes. Stir in tomatoes, olives and jalapeños. Cover; reduce heat to low. Simmer until turkey is cooked through and tomatoes are soft, 3 to 4 minutes.

Coat a large cookie sheet with cooking spray. Cut dough into 4 equal portions. Pull dough into 4 flat disks, each 8 inches in diameter. Top each round with 1/2 cup turkey filling. Fold dough in half and fold bottom edge over the top. Press closed. Transfer the cookie sheet and coat empanadas with cooking spray. Bake until dough is firm and golden brown, 10 to 15 minutes. Transfer to a wire rack to cool. Serve with 1/2 cup baby carrots. Store empanadas in an airtight container in the fridge for up to 3 days.

Happy Eating!

Skip On: Iceberg Lettuce:
It is a near-zero nutritionally and has little flavor.

Load Up: Spinach and Romaine Lettuce:
The darker the greens, the better- you will get iron. B vitamin and other nutrients.

Skip On: Bacon Bits:
Do not consider these salty, fatty bites a protein source.

Load Up: Parmesan:
A little goes a long way in terms of both taste and nutrition. One tablespoon delivers almost 2 grams of protein and 55 milligrams of calcium.

Skip On: Pasta Salad:
Anything mayo-based will be high ion fat. Besides, how long has it been sitting out on that salad bar as well?

Load Up: Beans:
All varieties are good for you, but black and kidney beans are above the highest in protein and fiber, so aim for half a cup. If you have got meat or tofu in the mix, serve up a quarter cup or less.

Skip On: Croutons:
Not worth it; they are loaded with calories and fat.

Load Up: Fresh Bell Peppers or Nuts:
Peppers are crunchy enough to rival croutons by contain vitamins A, C and K instead of fat and calories. Walnuts are a source of omega-3s, but they are calorie-dense. Crush three (78 calories) to sprinkle over salad.

Skip On: Creamy Salad Dressings:
Such as Thousand Island, French, ranch or blue cheese. Two tablespoons can contain as many as 16 of fat. The truth is that most women can eat as big a salad as they want. It’s the dressing that’s the problem.

Load On: Oil-Based Dressings:
Or use it straight olive oil and vinegar. Drizzle, don’t douse. Aim for 2 tablespoons if the dressing is low fat; pour less if it contains oil.

Skip On: Grilled Veggies:
Anything that glistens has been crushed with fat. If you must have them, take a small portion and toss fresh veggies and low fat dressing. You will get the taste with minimal fat.

Load Up: Beets:
Despite their sweetness, these often-overlooked veggies typically have no sugar added. They provide fiber, folate and lots of flavor.
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Earthly Eating Daily Recipe

Salmon Bruschetta
Serves:2
Calories: 434 calories per serving

1 fillet of wild salmon (about 6 oz.), skin on
1/2 tsp. salt
1 can (15 oz.) white beans, drained and rinsed
1 medium tomato, diced (about 1 cup)
1 carrot, peeled and grated (about 1/4 cup)
2 cloves garlic, finely chopped
1/4 cup fresh basil (or tarragon)
1 tbs. balsamic vinegar
1 tbs. olive oil
1/4 tsp. freshly ground black pepper
16 low fat whole-grain crackers, such as Ryvita

Fill a large saucepan with water. Bring to a rolling boil. Remove from the heat, add salmon and salt and cover. Let stand until salmon is no longer translucent in the center but still dark pink and tender, 8 to 10 minutes. Remove salmon and discard the skin. Transfer to a bowl and break up with a fork (lightly flake). Add the beans, tomato, carrot, garlic, basil, vinegar, oil and pepper. Stir to combine. Separate into 1 small plastic containers (Salmon will keep for up to 2 days). Serve with crackers.

Happy Eating!

Tired of peanut butter? If so then spread one of its nutty competitors on your toast. They are not only tasty but also very nutritious.

• Almond Butter: It’s hefty dose of vitamin E boosts immunity. Try this butter on crackers of your choice. Try: MaraNatha Natural Creamy & Roasted Almond Butter ($6 for an 8-ounce jar)

• Cashew Butter: You get plenty of energizing copper from 2 tablespoons. Its mild flavor tastes great on a slice of bread. Try: 365 Everyday Value Smooth Cashew Butter ($5 for a 16-ounce jar)

• Macadamia Nut Butter: This sweet spread, the least likely to taste like peanut butter, has more good-for-you monounsaturated fat than the others. It’s great on whole-grain waffles. Try: MaraNatha Natural Creamy & Roasted Macadamia Butter ($5 for an 8-ounce jar)

• Soy Nut Butter: It’s technically not a nut, so those with allergies can dig in. Pair it worth jelly on while-wheat bread for a new lunchtime favorite. Try: Woodstock Farms Natural Soynut Butter. ($5 for a 15-ounce jar)

Here’s how to make a low-calorie cocktail so that you can enjoy happy hour without packing on the pounds:

• A Pimm’s Cup, using Pimm’s No. 1, club soda, slice of cucumber, lemon peel (71 calories)

• Campari mixed with club soda and a shot of grapefruit juice. (142 calories)

• Vodka mixed with grapefruit juice and a splash of club soda. (170 calories)

• Faux Long Island iced tea made with rum and unsweetened iced tea. (205 calories)

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Earthly Eating Daily Recipe

Tuna Casserole
Serves: 4

1 pkg. (7 1/4 oz.) Macaroni & Cheese Dinner
1 cup frozen mixed vegetables (peas, carrots, and corn)
1 can (6 oz.) white tuna in water, drained and flaked with a fork
1 pkg. French-Fried onions
Prepare dinner in a large saucepan as directed on the package, adding vegetables to the boiling water for the last 2 minutes.

Add tune, and mix lightly with a fork.

Top with french-fried onions just before you serve the dinner.

Happy Eating!

Making a good glass of iced tea involved more than simply steeping leaves for an extra-long time. Actually, longer steeping can draw out a plant’s less desirable flavors. With ample herbs flowers and spices, a steeping time of only 3 minutes in hot water should do. For best flavor, serve tea immediately, or refrigerate for no longer than three days.

• Peach Pick-Me-up
Makes about sex 8-ounce servings

1 tbs. dried mint leaves
4 cups water
2 cups pureed peaches, chilled
Garnish: Fresh mint leaves

Steep mint leaves ion hot (80- to 90-degree) water for 3 minutes. Pour peaches into a sieve to remove chunks. After the mint tea has cooled completely, mix it with the strained peach puree. Serve cold, garnished with fresh mint leaves.

• Hip Apple Rose Tea
Makes about four 8-ounce servings

2 cups hot water
2 tsp. dried and seeded rose hips
10 to 12 dried hibiscus flowers
1 tbs. fresh pineapple sage or apple mint leaves
4 tsp. fresh raspberry leaves or 2 tsp. dried leave
2 cups cold water and ice
Apple juice for sweetening, optional
Garnish: Apple slices, cut horizontally

Steep hips, flowers and leaves in hot water (80 to 90 degrees) for about 3 minutes. Allow to cool slightly, strain and add cold water and ice. Pour tea over additional ice. Float apple slices in each glass as garnish.

• Black Forest Magic
Makes about four 8-ounce servings

1 tbs. black tea leaves
1/4 tsp. cocoa powder
1/8 tsp. ground cinnamon
4 cups water
1/4 to 1/2 cup black cherry juice
Garnish: Maraschino cherries with stems

Combine tea leaves, cocoa and cinnamon in a French press or muslin tea bag. Boil water and pour over tea leaves and spices. Steep 3 minutes and strain. Cool completely, then add cherry juice. Serve over ice with maraschino cherries.
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Earthly Eating Daily Recipe

Baked Wild Salmon with Herb Butter
Makes4 Servings

For the Herb Butter:
8 tbs. (1 stick) butter, softened
1/2 cup chopped herbs (such as parsley, chervil and chives)
1 garlic clove, finely chopped
Squeeze of fresh lemon juice
Salt
Freshly ground black pepper
Pinch of cayenne

Stir ingredients together in a small bowl, mixing well. Taste and adjust the salt, pepper and lemon as needed. Refrigerate butter until ready to use.

For the Salmon:
1 to 1 1/2 pounds wild salmon fillets, cut into 4-to 6-ounces pieces
Salt
Freshly ground black pepper

Preheat oven to 425 degrees; remove herb butter from the refrigerator to soften. Remove any pin bones from the salmon,. Oil a baking dish or a rimmed baking sheet and place the salmon pieces in it, skin side down. Season salmon with salt and pepper, then brush or drizzle with oil. Bake until the flesh is just set but still pink in the center, 7 to 12 minutes, depending on the thickness of the fillets. Spoon soft herb butter over each piece of fish; pass remaining herb butter at the table.

Happy Eating!

• Green-Food Drink: Easily digestible, green foods are full of carbs and are also concentrated sources of protein, carotenoids, essential fatty acids, and more.

Try:

1. Naked Juice Green Machine

2. Odwalla Superfood

3. Sambazon Supergreens Revolution

• Energy Bar: Energy bars are designed to restore, well, energy. They are loaded with carbs and often contain a bit of protein to help the muscles heal after a workout. Some bars are fruit based and they have more carbohydrates, while bars heavy with nuts might contain more protein then the leading ones.

Try:

1. LUNA Bar

2. Organic Food Bar

3. Bumblebar

4. LARABAR

• Trial Mix: Combining nuts, seeds, and dried fruit gives you protein, carbs, and lots of antioxidants, which fight the free radicals unleashed during exercising.

Try:

1. All Mixed Up by Eden Foods

2. Goji Berry

3. Organic Trek

4. Or make your own

• Protein Powder: Protein powder mixed with water or soy milk is easily absorbed. Carbs an proteins are balanced so your body can efficiently refuel, repair damage, and stay healthy.

Try:

1. Jarrow Formulas Muscle Optimeal

2. Solgar Whey To Go

3. Ultimate Life’s The Ultimate Meal

4. Nature’s Plus Spiru-tein (Click the link here to receive a free sample of this product.)
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Earthly Eating Daily Recipe

Poached Pears and Juniper Berries
Makes 6

2 cups water
2 cups red wine or grape juice
1 1/2 cups sugar
15 juniper berries
3 cinnamon sticks
1/2 tsp. salt

1. Combine water, wine or juice, 1 cup of the sugar, juniper berries, cinnamon, and salt in a medium-large saucepan.

2. Bring the poaching liquid to a boil, stirring occasionally to dissolve the sugar. Reduce the heat and simmer for another 5 minutes.

3. Peel the pears, keeping the stems attached upright in the poaching liquid. Set the pears in the liquid and heat on low for about 10 minutes, or until they are just tender,. Gently rotate the pears to ensure even poaching.

4. Remove the pears. Pour 1 cup of the poaching liquid onto a small saucepan and stir in the remaining sugar and a pinch of salt. Bring to a boil until the liquid reduces and thickens into a sauce.

5. Place the pears into serving bowls, and ladle the warn sauce over the top of all of them.

Happy Eating!

Homemade cookies, cakes, warm muffins: Baked goods are temptingly sweet thanks tot heir high refined sugar content. Unfortunately sweetness comes at a cost. Evidence suggests that the more refined the sugar, the more energy and resources go into processing the cane. The less-refined and organic alternatives, however, require less processing and offer more-nuanced flavors.

For baking, the best substitutes for refined sugar are other granulated sweeteners: Maple sugar will give blueberry muffins a maple undertone; date sugar has an intensely sweet, rich flavor and is great in scones; and dehydrated fruit sugars add a light, clean tasting sweetness to most anything. There are also less refined and organic cane sugars that retain slightly more of the cane’s nutrients. These coarse grains include pure dehydrated cane juice (like Sucanat and Rapadura), which tends to be a bit dry in texture by works well in gingerbread cookies, and raw sugar, which gives goodies a delicious, rich taste to their texture. Liquid sweeteners include honey, maple syrup, brown-rice syrup, barley-malt syrup, agave nectar, and fruit juice concentrates, and can be used to sweeten cakes, muffins, and quick breads. You can substitute a three-quarter cup of liquid sweetener for every cup of white sugar, and then decrease the amount of other liquids in the recipe by about half the amount of liquid sweetener.

To sweeten and reduce fat, try using fruit purees in your baking. Mashed ripe bananas and even canned pumpkin can be used this way by substituting for the same amount of sugar that they recipe calls for by half. Just expect to see and possibly taste the difference right at first till you get the recipe tweaked enough to know exactly how much to add or take away from the recipe when you are substituting for white sugar.
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Earthly Eating Daily Recipe

Better Batter: An alternative to refined sugar make this banana bread sweet and healthful.

1 1/2 cup whole-wheat pastry flour
1 1/2 tsp. baking powder
1/4 tsp. sea salt
1/2 cup walnuts, toasted and coarsely chopped
1 cup mashed ripe bananas (2 or 3 should work just fine)
1/4 cup light vegetable oil
1/4 cup brown-rice malt syrup
2 tbs. maple syrup
1 1/2 tsp. vanilla
1/4 tsp. lemon zest
2/3 cup plain soy milk

1. In a medium bowl, mix flour, baking powder, salt, and walnuts.

2. In a separate bowl, whisk bananas, oil, syrups, vanilla, zest and a few tbs. of soy milk-enough to fully incorporate the ingredients into a batter. The softer the bananas, the less soy milk you will need to use.

3. Add the wet ingredients to the dry ingredients to form a thick batter. Add more soy milk as needed.

4. Bake at 350°F for 45 to 60 minutes in a 9-by-5-by-3-inch loaf pan lined on the bottom with parchments paper and oiled on the sides. Turn loaf out of the pan and onto a rack to cool. (Source: Yoga Journal 2008)

Happy Eating!

Then try these three great chili recipes.

Chili Number 1:

• 4 lbs. coarse-ground chopped sirloin or tenderloin
• Olive oil or butter
• 1-2 small cans tomato paste, with water, or fresh tomatoes finely chopped, or canned tomatoes, pressed through a colander
• 3-4 medium onions, chopped
• 1 bell pepper, chopped
• 2-10 cloves garlic, minced
• 1 tbs. oregano
• 1/2 tsp. sweet basil
• 1 tbs. cumin seed or ground cumin
• Salt and pepper to taste
• 3 tbs. (or more) of chili powder or some chili pods

In a 4-quart pot, brown meat in oil or butter, or in a blend of the two. Add the remaining ingredients. Simmer in the pot with the lid on for two hours.

Chili Number 2:

• 1 finely chopped onion
• 3 finely chopped garlic cloves
• 2 piece of bacon cut crosswise into pieces
• 2 tablespoons of chili powder
• 2 cans of cannelloni, pinto or red kidney beans
• 1 ½ teaspoons of dried crushed oregano
• 1 ½ teaspoons of paprika
• 1/2 teaspoon of fresh ground pepper
• 3 cups of water
• Coarse salt
• 3/4 cup of Monterey Jack Cheese or cheddar (shredded)
• 2 tablespoons of fine cornmeal
• 1 ½ cups of chopped winter squash or zucchini
• 1 ½ cups of frozen or fresh kernel corn (whole)

Cook the bacon in a chili pot over medium heat until brown. Add the onion, garlic, paprika, pepper, oregano, beans and salt into the chili pot. Stir mixture occasionally for about 10-15 minutes. It is good to mash up the beans a bit.

Mix the cornmeal with water, corn, squash or zucchini and bring the pot to boil. Reduce the heat and keep stirring until the chili become thick and the vegetables are softer. Add water if needed. Serve chili with some cheddar cheese.

Chili Number 3:

• 2 lb. of round steak
• 1/8 lb. rendered, beef kidneys, (ask a good butcher for some, it’s hard to find it in the supermarkets.)
• 8 chili pods, pick ones with a reddish hue to them.
• 1 tbs. beef bouillon
• 2 cloves of garlic, smashed and chopped
• 1 tbs. dried Mexican oregano
• 1 tsp. salt
• 1/2 tbs. cayenne pepper powder
• 1/2 tbs. chili powder
• 1 tbs. paprika powder
• 1 tbs. ground cumin
• 1 tsp. vanilla extract
• 2 tsp. white vinegar
• 1 tbs. semi-sweet baking chocolate
• 1 cup water from boiled chili pods
• 3 tbs. masa (yellow corn flour, if you can’t find this all-purpose flour may be used instead.)

Cook the meat until it is browned. Drain and place in a crock pot or Dutch oven. Cook the beef kidneys over low heat, about 40 minutes or more. discard
pieces of fat that are left over, Pour the clear liquid in with the meat. Wash chili pods and remove the stems and seeds, wash your hands thoroughly afterwards.

Boil pods for 30 minutes, or until you can easily remove the skins. Mash and dice them finely and add to the meat. Add all remaining ingredients to the meat and the pepper water used to boil the pods. Don’t add the masa yet.

Cook in the crock pot on low 8-10 hours or 4-5 minutes on high. About 30 minutes before the chili is done mix the masa well with the remaining chili pepper water with a fork, until it’s smooth and there are no remaining lumps, add this to the chili.

Allow to set in the refrigerator for 8 to 12 hours so the spices can set and the chili thickens. The grease will rise to the top and can be scraped off or left. Heat chili in the crock pot and serve.
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Earthly Eating Daily Recipe

Pomegranate Champagne
Serves: 6

1 1/4 cups fresh pomegranate juice (from 3 pomegranates), chilled
1 1/2 ounces Cointreau liqueur, chilled
1 bottle (375 ml) Champagne, chilled
Fresh pomegranate seeds, for garnish

In a pitcher, mix juice, liqueur, and Champagne. Pour into flutes, and garnish with pomegranate seeds.

Happy Eating!