Earthly Eating

These ingredients hold the power to truly transform your body, not to mention lengthen your life. The secret is their magical “MUFA” (AKA: Good Fats!)

1. OILS: Canola oil, flaxseed oil, olive oil, peanut oil, pesto sauce, safflower oil, sesame oil, soybean oil, sunflower oil, walnut oil.

Sir-fry with sesame, peanut or canola oil; pan-fry in walnut or olive oil; spread pesto on a sandwich, drizzle it over soups or grilled foods, or toss it withy rice or pasta; add walnut, sesame or olive oil to marinades; cook with safflower, soybean, or sunflower oil; use flaxseed oil in salad dressings (flaxseed oil cannot be used for cooking) (A serving equals: 1 tablespoon)

2. NUTS & SEEDS: Almond, almond butter, Brazil nuts, cashew butter, chunky natural peanut butter, dry-roasted cashews, dry-roasted peanuts, dry-roasted sunflower seeds, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, roasted pumpkin seeds, smooth natural peanut butter, sunflower seeds, sunflower seed butter, tahini (sesame seed paste), walnuts.

Eat as a snack, sprinkle on a salad, crush and use as a crunchy topping for fish and chicken (dip fish or chicken in lightly beaten egg whites to help nuts adhere better); spread butters on crackers, bread, or fruits even. Stir nut butter into soups and sauces to add body and flavor. (A serving size equals: 2 tablespoons)

3. AVOCADO: Florida avocado; Hass Avocado.

Slice and serve with a salad or any entrée, mash with lime juice, salt, and pepper and serve with chips, chop and fold into store-bought salsa. (Serving size equals: 1/4 cup)

4. OLIVES: Black olives, black olive tapenade, green olives, green olive tapenade.

Serve olives as a snack, sprinkle olives on pizzas, salads, or pasta, spread tapenade on crackers or sandwiches; stuff tapenade into chicken breasts or fish fillets. (Serving size equals 10 large olives or 2 tablespoons or tapenade)

5. CHOCOLATE: Dark or semisweet chocolate chips, shavings, or chunks.

Any way you crave it is good for you and for your heart. (Serving size equals 1/4 cup)
(Source: RD 2008)
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Earthly Eating Recipe

Spiced Hot Chocolate
Servings: 4

In a small saucepan, combine all ingredients and whisk over medium-low heat until the chocolate has melted completely and the mixture is steaming hot, about 5 minutes. And serve.

Happy Eating!

2 tsp. canola, grapeseed or olive oil
1 lb. chorizo, casin removed
1 white onion, finely diced (about 1 cup)
2 cloves garlice, minced
1 jalapeno pepper, seeded and finely diced
8 eggs
1/4 cup milk
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup chopped cilanto
16 corn tortillas, warmed
4 oz. white cheddar cheese, grated
4 oz. queso fresco, crumbled
2 avacados, pitted, peeled and sliced
1 jar (10 oz.) red salsa
1 jar (10 oz.) green salsa
2 limes, cut into wedges

1. Heat oil in a large skillet over medium heat.

2. Add chorizo and break it into smaller pieces using a spatula.

3. Brown and cook throughtly, 6 to 8 minutes.

4. Remove from the pan using a slotted spoon; set on a paper towel-lined plate to drain.

5. Drain excess fat from the pan, leaving about 1 tbs. Add onions, garlic and peppers to the pan and cook until the onions are slightly browned around the edges, about 5 minutes.

6. In a small bowl, whisk eggs with milk, salt and pepper.

7. Add eggs to skillet, cooking until soft curds form (like scrambled eggs). Stir in chorizo and cook 1 minute longer.

8. Garnish with cilantro and serve in warm tortillas topped with cheeses, avacado, salsa and a squeeze of lime.

SHRIMP AND AVACADO:

Shrimp Ceviche
Serves: 8

2 lbs. medium shrimp, peeled and deveined
1 white onion, finely diced (about 1 cup)
1 1/2 cups tomatoes, seeded and chopped (about 2-3 tomatoes)
1-2 jalepnoes, seeded and finely diced (to taste)
1/2 tsp. salt
1/2 cup fresh squeezed lime juice (about 4-6 limes)
1/2 cup fresh squeezed lemon juice (about 4 lemons)
1 avacodo, poitted, peeled and cubed
1 bunch cilantro, stemmed and chopped (about 1 cup)
Hot Sauce (to taste)
Tortilla chips, corn tortillas or saltine crackers

1. Rinse shrimp anbd place in a galss bowl with onion, tomatoes, peppers and salt.

2. Stir in lemon juice and lime juice.

3. Cover and refrigerate 2 1/2 to 3 hours, stirring every hour or so. The shrimp is ready to enjoy with it turns opaque and develops a texture similar to boiled shrimp.

4. Before serving, drain half the liquid and stir in avacodos, cilantro and hot sauce.

5. Serve with tortillas chips, warm corn tortillas or saltine crackers.

**Crashing surf has carved the cliffs of Cape Kiwanda just off shore in the state of Oregon. Interesting huh? And Over at Portland, Oregon blog, Sarah Gould has the rest of the interesting facts about Oregon. Read them here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Mexican Hot Chocolate
Serves: 8 at 1 cup each

4. Serve topped with whipped cream, almonds, and chocolate shavings.

Happy Eating!