Earthly 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!

Recipe #1: Oat and Cranberry Scone Mix
Makes: 2 batches of 6 scones each

1 cup quick cooking oats, uncooked
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries

1. Preheat oven to 400°F. Spread oats in a 13″ by 9″ baking pan. Bake oats 8 to 10 minutes or until toasted, stirring occasionally. Cool in pan on wire rack.

2. In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt. Stir to mix well, breaking up any lumps of brown sugar with fingers. Stir in oats and cranberries. Divide mix in half. Store each half in a tightly covered container at room temperature for up to 1 month.

To prepare the scones: For each bath: Preheat the oven to 400°F. Grease 1 cookie sheet. Turn 1 container scone mix into a large bowl. In a medium bowl, with fork, beat 1 large egg; remove 1 tbs. beaten egg and reserve to brush on scones before baking. To egg remaining in the bowl, add 5 tbs. melted butter or margarine, 1/3 cup milk, and 1/2 tsp. vanilla extract; beat with a fork until well blended. Pour over scone mix and stir with a spoon until the dry ingredients are just moistened. Let the dough stand for 5 minutes. Scrape dough onto prepared cookie sheet; pat to 6-inch round. With floured knife, cut round into 6 wedges, do not separate wedges. Brush with reserved egg. Bake 16 to 18 minutes or until golden brown and toothpick inserted in the center comes out clean. Serve warm, or transfer to a wire rack to cool.

Recipe #2: Toasted Almond & Cherry Chocolate Bark
Makes: About 1 1/2 pounds of bark

3/4 cup natural almonds, toasted and chopped
3/4 cup dried tart cherries
12 ounces semisweet chocolate, chopped
8 ounces white chocolate, chopped

1. In a small bowl, combine almonds and cherries, ser aside.

2. In 2-quart saucepan, melt semisweet chocolate over low heat, stirring. In a 1-quart saucepan, melt white chocolate over low heat, stirring. Remove saucepan from heat.

3. Stir half of the almond mixture into semisweet chocolate. On a large cooking sheet, spread semisweet chocolate mixture to about 1/4-inch thickness. Drop white chocolate by tbs. onto semisweet chocolate mixture. With the tip of a knife, swirl chocolates together for marbled look. Sprinkle with remaining almond mixture.

4. Refrigerate 1 hour or until firm. Break bark into pieces. Store in refrigerator for up to 1 month.

Recipe #3: Hazelnut and Fruit Granola
Makes: About 10 cups of granola

1/2 cup honey
1/3 cup vegetable oil
1 1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
4 cups sweetened flaked coconut
1 cup sliced almonds
1 cup hazelnuts, chopped
1 cup dried tart cherries
1 cup dried Cali Myrna figs, stems removed, chopped
1 cup dried apricots, chopped

1. Preheat oven to 300°F. In a large bowl, whisk honey, oil, vanilla, and cinnamon until well blended.

2. Add oats, coconut, and nuts to honey mixture; stir until coated. Divide mixture between two 151/2″ by 101/2″ jelly-roll pans; spread evenly.

3. Bake oat mixture 45 to 50 minutes or until golden brown, stirring twice during baking. Cool completely in pans on a wire rack.

4. In a large bowl, toss cooled oat mixture with cherries, figs and apricots. Store in a tightly covered container at room temperature up to 1 week. For storage up to 3 weeks, and to keep granola crunchy, spoon oat mixture into 1 container and cherries, figs, and apricots into another. Mix together when ready to use.
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Earthly Eating Daily Recipe

Hot Mocha Mix
Makes: About 4 cups mix or enough to make about 20 cups mocha

1 vanilla bean
1 1/2 cups unsweetened cocoa
1 1/2 cups sugar
1/2 cup instant espresso coffee powder
5 ounces semisweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped

1. Cup vanilla bean crosswise in half, then cut each half lengthwise in half.

2. In a food processor with a knife blade attached, process cocoa, sugar, espresso coffee powder, and chocolates until almost smooth.

3. Stir vanilla-bean pieces into chocolate mixture. Store mix at room temperature in a tightly covered container up to at least 6 months.

To prepare hot mocha: For each serving: In a microwave-safe mug, mix 3 tbs. Hot Mocha Mix (do not include vanilla-bean pieces) with 1 cup milk. Heat in the microwave oven on HIGH 1 1/2 minutes, stirring once halfway through heating until blended and hot.

Happy Eating!

Not all foods are created equal. For example, yogurt is a healthy food, but not if you buy a variety that contains high-fructose corn syrup, aspartame, and/or artificial colorings. Here are some food categories and the best choices under that category for you and your family.

1. Beverages:

• Flavored water: Wateroos
• Soymilk: Silk, Edensoy, Zensoy, Soy Dream.
• Milk: Horizon Organic, Organic Valley, Natural by Nature.
• Juice: Apple & Eve, Kagome (fruit and veggie mix), R.W. Knudsen, Whole Kids, Back to Nature, Honest Tea.
(Most available in single-serve containers.)

2. Snacks:

• Yogurt: Stoneyfield Farm, Horizon, Organic, Lifeway Probugs, Whole Soy, Wallaby.
• Smoothies: Stoneyfield Farm, Bolthouse Farms, Horizon Organic.
• Chips: Stacy’s, Snyder’s of Hanover, Glenny’s, 365 Foods, Good Health, Genisoy, Lundberg, Snack Factory.
• Crackers: Wasa, Kashi, Sesmark
• Cookies: Back to Nature, Mi-Del, Newman’s Own, Immaculate Baking Co., Healthy Handfuls, Annie’s Homegrown.
• Whole Grain or Granola Bars: Odwalla, Cascadian Farm, Kashi, Clif Kid, EnviroKidz, Larabar, Barbara’s Bakery.
• Fruit Snacks: FruitaBu, Clif, Tropicana FruitWise, O Organic Rasins, Amazin’ Rasins
• Cereals: Back to Nature, Nature’s Path, Bare Naked, Kashi, Mother’s
• Applesauce: Santa Cruz, Mott’s Organics, Eden Organic
• Pudding: Lifeway, Zensoy, Kozy Shack
• Allergy-Free: Enjoy Life, Pamela’s

3. Main Dish:

• Deli Slices: Applegate Farms, Hormel Natural Choice, Organic Valley, Lightlife (GMO-Free Soy)
• Tuna: Wild Palney, Henery & Lisa’s Natural Seafood
• Mac N’ Cheese: Back to Nature, Annie’s Homegrown
• Bread: Rudy’s Organic, Wild Oats, Ezekiel
(Source: Kiwi 2007)

**Chessmaster makes its début on the Xbox Live Arcade and Dave Parrack over at 1P Start has the details. Read them here.**
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Earthly Eating Recipe:

Cream Cheesy Chili Dip (Just in time for the Super Bowl)
Makes 24 servings

1 tub (8 oz.) cream cheese spread, softened
1 can ( 10.5 oz.) chili (canned or homemade)
1/2 cup shredded cheddat cheese
2 tbs. chopped cilantor (optional)

Spread the cream cheese onto the bottom of a microwave-safe pie plate and top with chili and cheddar cheese.

Microwave on high for 45 seconds to 1 minuteor until the cheddar cheese is melted all the way around the plate. Sprinkle on the silantro and serve. Serve with thick crackers or thick chips.

Happy Eating!

TACOS AND AVACADOS:
Chorizo, Egg and Cheese Breakfast Tacos
Serves: 8

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

8 cups 2% ilk
1/3 cup sugar
8 oz. bittersweet chocolatem chopped
1 tbsp. (each) vanilla exztract and ground cinnamon
1 tsp. red chile powder or ground cayenne pepper
2 cups lightly sweetened whipped cream
1/4 cups finely ground almonds
3 oz. semisweet chocolate, shaved

1. In a large saucepan, stir milk and sugar over medium heat until sugar dissolves. Don’t let the milk boil.

2. Remove pan from heat and add chocolate. Let it sit for a minute before mixing so that the chocolate begins to melt.

3. Add vanilla, cinnamon and red chile powder and whisk until the mixture is frothy.

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

Happy Eating!

• Cashews are more than just nuts. Allergic reactions to cashews are even more severe than those to peanuts. Since cashews may be hidden in a variety of processed foods (from cakes and chocolate to Asian meals and pesto sauce), it’s important to read all ingredients labesl very carefully to insure you don’t have a reaction and are at a loss as to where the reactions started from.

• If you are looking for a great soda to quinch your thrist and not give you any other unnecessary ingredients, then check out airforce® Nutrisodas®. They’re delicious, refreshingly carbonated nutrient-enhanced sodas with zero sugar, caffeine, sodium or aspartame. Natural fruit flavors, with meaningful levels of vitamins and minerals. They even have a drink option for ones trying to quit smoking.

• Is it a Spice or an herb? Although the same plant might be considered both a spice and an herb, the difference lies in the way the plant is used. A spice is any various aromatic vegetable products such as pepper or nutmeg is used to season or flavor foods. An herb is a plant or plant part valued for its medicinal, or aromatic qualities. Before using an herb or a spice for medicinal reason, do your research to ensure you are using it for the correct reasons.

• During the winter the main issue most parents have is cold and sniffles with their children. Hyland’s homeopathic children’s cold remedy, Sniffles ‘n Sneezes is a great way to nix those winter issues. Cutting the duration of colds by almost half, these quick-dissolving tablets relieve cold symptoms using all-natural ingredients with no adverse side effects.

**Utah opened the bowls with a 35-32 victory over Navy. That means Bowl season is under way. Over at NCAA Endzone, Matthew Andenora has the full story behind what’s coming up and what’s happening now.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Papaya-Blueberry Smoothies
Serves: 8

6 cups papaya, peeled, seeded and diced
4 cups orange juice or pineapple juice
3 cups ice cubes
2 cups lowfat milk or soymilk
2 cups blueberries, fresh or frozen and thawed
2 cups vanilla, mango or peach lowfat yogurt
3 bananas
Honey, to taste

1. Working in batches, place one-third of the ingredients in the blender and pulse until smooth.

2. Pour into a pitcher and repeat with remaining ingredients.

3. Chill until ready to serve.

4. Stir well before serving.

Happy Eating!

If you have never heard of the Master Cleanse and Raw Foods Diet then listen up. It has been proven to be one of the most effective diets to cleanse your body of toxins associated with everyday lifestyles. Unless you live on a raw foods diet alone anyway, everyone’s body has some degree of toxins inside their system. Throughout the country thousands of people have done the Master Cleanse Program and will say that it really does work! They will tell you that the Master Cleanse (or the Lemonade Diet) is the fastest and most effective way to regain your vitality and to feel the joy of living again. As an added bonus, it will help you lose weight and give you more energy each day.

Here’s how the Master Cleanse and Raw Foods Diet works:

For a minimum of 10 days, drink a mixture of:

2 Tablespoons lemon or lime juice (approx. ½ lemon),
2 Tablespoons genuine (organic is best) Grade B maple syrup (Not maple-flavored sugar syrup or syrup from companies that use formaldehyde to process the syrup),
1/10 Teaspoon cayenne pepper (red pepper) or to taste, and
Water, medium hot or cold as preferred.
Combine the juice, maple syrup, and cayenne pepper in a 10 oz glass and fill with water — distilled, reverse osmosis, or spring fed, but not tap water.

Use fresh (organic) lemons or limes only, never canned lemon or lime juice nor frozen lemonade or frozen juice.

For diabetics, there is a section on using molasses rather than maple syrup in the beginning of the cleanse. Any diabetic should read the book and consult their doctor before beginning the cleanse.

Drink six to twelve glasses of this lemonade mixture daily. No food is eaten nor any vitamin supplements taken during the cleanse. If you get hungry, have another glass of lemonade. After all, this is also called the “lemonade diet.”

If you are overweight, you may use less maple syrup. If you are underweight, use more maple syrup if you wish. If you are worried about losing weight, “… The only things you can possible lose are mucus; waste, and disease. Healthy tissue will not be eliminated.”

Do not vary the amount of lemon juice per glass and be sure to drink at least six glasses of lemonade a day. You can drink more water, if you want.

Celebrities such as Robin Quivers and even Beyoncé have used the Master Cleanse diet and both celebrities will agree that they did feel more energetic and even lost a few pounds as a result of the cleanse.

**Gym Class Heroes perform on Last Call with Carson Daly and over at Gym Class Hero blog here at 451 Press you can watch the video and find out more about them. **

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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Fruity No-Bake Cheesecake
Serves: 16

1 1/2 cup graham cracker crumbs
1/4 (cup 1/2 stick) butter, melted
2 tbs. sugar
4 pkg. (8oz.) Neufchatel Cheese, softened
1/2 cup sugar
1 pkg. (12 oz.) frozen mixed berried (strawberries, raspberries, blueberries, and blackberries), thawed, drained
1 tub (8 oz.) whipped topping, thawed, divided

Line a 13×9-inch baking pan with foil, leaving some over the edge of the pan. Mix graham cracker crumbs, butter and 2 tbs sugar; press firmly onto the bottom of the prepared pan. Refrigerate while preparing filling.

Beat Neufchatel cheese and 1/2 cup sugar in a large bowl with an electric mixer on medium speed until well blended. Smash drained berries with a fork; stir into cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; and cover.

Refrigerate 4 hours or until firm. Use the foil that you left laying over the edge of the pan as handles to remove cheesecake from the pan before cutting it into pieces to serve. Top with the remaining whipped topping. Store leftover cheesecake in the refrigerator.

Happy Eating!

Pure alcohol, whether it’s in beer, wine or liquor, contains seven calories per gram. And we have all heard the usual advice: Enjoy antioxidant-rich red wine; skip the fat-laden spiked eggnog. But not all drinks are created equally good. Here’s a guide to still drink healthy without calling the calorie police.

• Choose a Bloody Mary over a Sex On The Beach: Why? Bloody Mary vodka mixture gets a thumbs up because of the tomato juice, which packs vitamin A, C and B6, and have only one-third the calories of orange or pineapple juice. Also it contains only 120 calories for a regular five ounce cocktail. The Sex on the Beach contains calorie-rich booze like schnapps and rum, but sometimes fat-and cholesterol-laden heavy cream. Count on a minimum of 300 calories for a four-ounce cocktail and likely more if more additions are put in the drink itself.

• Choose Tom Collins over The Margarita: Why? Tom Collins has gin, club soda, lemon juice and a pinch of sugar which equals only 120 calories for the half pint ( 8 oz.) serving. The ally for such drinks is sparkling water, which you can add to the drink for taste. Make a tall glass and sip slowly. The margarita on the other hand is often delivered in supersized portions with three drinks without of alcohol, mainly tequila, some of the 12-ounce drinks served at restaurants tally more than 700 calories. And don’t eat the worm, it’s just gross and contains zero nutritional value.

• Choose Mojito over Maitai: Why? A mojito is made with run, mint and a lot of lime juice and fizzy water. It’s a simple drink that’s not loaded with syrups. Even an eight-ounce glass have only 210 calories. The maitai includes two types of run ( light and dark) and curacao liqueur, plus orgeat syrup (almonds, sugar, and orange-flower water). A four-and-a-half ounce drink has more than 300 calories, with the only hint of anything good coming from the squeeze of lime that is added at the end.

• Choose Guinness Draught over Molson XXX: Why? The stout variety not the extra stout of the classic, dark Irish brew (Guinness Draught) packs only 125 calories bor 12 ounces. That’s barely more than pale, flavorless 100-calories light beers. Despite the name Guinness Draught is available in bottles and cans, which include a little widget that bangs around inside and adds taplike fizz when the container is opened. With Molson XXX at 7.3 precent alcohol, a 12-ounce bottle packs 213 calories. With weak, bland malts and hops, it’s little more than a condut for delivering a buzz, like Colt 45, say pass.

**Looking for what the lastest is on Rachel Ray, check out Watching Rachel Ray blog here at 451 Press. Lessa keeps you up-to-date on the latest with the EVOO-crazy cook. Read more here.**
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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets

Orange Squares
Serves: 24

40 vanilla wafers, finely crushed (about 1 1/2 cups)
1/4 cup (1/2 stick) butter, melted
2 cups cold milk
2 pkg. (4-serving size each) vanilla flavor instant pudding & pie filling
1 tub (8 pz.) whipped topping, thawed, divided
2 cups orange sherbert, softened

Line a 13×0-inch pan with foil, with ends of foil extending over the sides of the pan. Mix wafer crumbs and butter. Press firmly onto the bottom of prepared pan; set asdie until ready to use.

Add milk to dry pudding mixes in a meidum bowl. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 minutes. Add remaining whipped topping to sherbert; stir with a wire whisk until well blended. Spoon evenly over pudding layer; cover.

Freeze at least 3 hours or overnight. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftover dessert in the freezer.

Happy Eating!

Use seedless strawberry or raspberry jam. (Using seedless for this fun treat is better because it won’t have more of a tendency to run faster down the side of the glass.) Or use fruit flavord syrup. The same kind you would buy for your banana split or ice cream sundae.

Be sure and use a glass that has smooth sides on the inside and not a pattern within the glass. This will make it harder for the jam or syrup to stick to the sides of the glass.

Using a spatula or knife, make thin stripes or spirals even down the sides of the inside of the glass. You can make your childs name or even designs of your liking.

It is best to put the glass in the freezer for about 20-30 minutes. It will stay on the glass longer this way and not run down the sides of the glass when the liquid is added, plus an added bonus is, the chilled glass is great for ice cold milk.

When you pour the milk in make sure it is in the middle of the glass and not down the sides, so that your jelly or syrup doesn’t get mixed into the milk when it is added.

If you don’t frost the glass in the freezer after adding the the jam the stripes will hold for about 20 minutes and then they will begin to incorporate into the milk.

For a black and white version, try chocolate syrup and while chocolate syrup. For a creamier version try butterscotch or carmel. You can even go as far as melting white chocolate chips in the microwave in a microwave safe bowl and use the melted chips as the stripes. (This fun treat can also be used with sugar-free jams and syrups, as well as soy milk and goats milk.)

**Do you fear god? Bridget Wright over at Spirituality Guide does and she states the reason you should as well. Read them here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Cheesecake Minis
Serves: 12 (Makes 1 dozen)

12 vanilla wafers
1 phg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) Whipped topping, thawed, and divided
1/4 cup Flake coconut, toasted
12 paper cupcake liners

Place 1 wafer on the bottom of each 12-paper-lined medium muffin cups; set aside. Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add 2 1/4 cups of the whipped topping; and mix well. Spoon evenly into the muffin cups.

Cover and refrigerate 3 hours or overnight. Spread tops with remaining whipped topping. Sprinkle coconut just before serving. Store leftover cheesecakes in the refrigerator.

Happy Eating!

• Eggs or Egg Beaters? Egg Beaters has less fat and cholesterol than eggs so its is healthier?
Actually: Egg consumption is not linked to heart disease, as many people still think. Eggs are actually an excellent, inexpensive source of essential nutrients. Much of the best things for you are in the yolks of eggs. This part of missing for the Egg Beaters variety. Egg Beaters includes vitamins, such as A, D, and E, but real eggs still have a nutritional edge. Specifically, eggs supply micronutrients such as choline, which is essential for healthy brain and central nervous system functioning and zeaxanthin and lutein, carotenoids that protect your eyes from cataracts and macular degeneration. They also contain vitamin K, which helps build strong bones, guards against cell damage and encourages healthy blood clotting.

• Soy Milk or Cow’s Milk? Anything made from soy is the healthier choice?

Actually, the low-fat versions of both soy and cow’s milk have about 80-100 calories, 8 grams of protein (soy has about 6 grams of protein), 10 grams of carbs and 2 grams of fat. Because soy comes from plants and is often fortified, it also delivers phytochemicals such as isoflavones that may help protect your heart as well as vitamins and the minerals, folate, selenium and zinc, which you don’t get from regular milk. Just make sure any soy milk you buy is fortified with vitamin D, an essential nutrient for bone health.

• Butter or Margarine? Margarine is better for the heart than butter?

Actually, stick with the margarine, but not with the sticks. Hard stick margarine contains dangerous trans fats. But there are a number of tub margarines that not only leave out trans fats, but also contain plant sterols that interfere with cholesterol absorption in the body, so they can help lower LDL cholesterol levels and protect against heart disease. Look for brands like Benecol and Smart Balance that are trans-fat free and heart smart.

• Veggie or Meat Burgers? If it’s vegetarian, it must be good for me?
Actually, if you’re a vegetarian, the choice is obvious. But if you’re making the switch for health reasons, you may be surprised. Health-­conscious eaters often choose veggie burgers because they’re lower in fat and calories than ground beef, though if you buy lean ground beef, the difference is less dramatic. A quarter-pound burger made with lean beef contains 5 grams of fat and 140 calories, compared with 3 grams of fat and 90 calories in a Boca burger. But the beef patty also has nearly twice the protein (23 grams, as compared with 14 grams in a soy burger) as well as healthy doses of other essential vitamins and minerals such as zinc, selenium and choline. Veggie burgers have the advantage of being easier to prepare because they’re precooked. But there’s room for both in your diet.

• Pasta or Rice? Pasta is the carbo-loading king, but rice is better because it’s a whole grain?
Actually, the whole-grain or brown varieties of both are a healthy choice. Each supplies about 35 grams of slow-burning complex carbs and between 150 and 170 calories per serving. Whole-wheat pasta often delivers more protein and tends to have more fiber, as much as 6 grams for whole-wheat spaghetti compared with just 2 grams for quick-cooking brown rice. But there are advantages to both: Brown rice is rich in heart-healthy antioxidants called lignans, for instance, which you won’t get from eating pasta. When you’re trying to decide between one healthy food and another, the best choice is often both. When it comes to your diet, variety is almost always best. (Source: Some information pulled from Bicycling 2007)

**Over at Discussing Autism, Marcie has a gingerbread train recipe that is great for kids at any stage. It is allergy-free approved and great for kids to help in the making process. Read her story and get the recipe here.**
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Earthly Eating Recipe: Count Down To Christmas Recipe Of Sweets

Pumpkin-Coconut Flan
Serves: 8

1/4 cup water
1 1/2 cup sugar, divided
5 eggs
1 can (15 oz.) pumpkin purée
1 can (12 oz.) low-fat evaporated milk
1 cup coconut
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 cup toasted unsweetened coconut (optional)
1 cup lightly sweetened whipped cream (optional)

1. Preheat oven to 300°F. Have a 9″ or 10″ round baking dish ready.

2. Heat water and 1 cup sugar in a small, heavy-bottom saucepan over medium heat. Once sugar starts to melt, stir constantly using a wooden spoon until the sugar turns a rich carmel color.

3. Pour browned sugar into a baking dish, tilting the pan to coat the bottom evenly.

4. Place baking dish into a larger baking pan. Set aside.

5. Whisk together eggs, pumpkin, evaporated milk, coconut milk, vanilla, spices, and remaining sugar. Pour custard into sugar-coated baking dish.

6. Pour hot water into larger baking pan so that it reaches halfway up the side of the smaller baking dish.

7. Bake 60-to-70 minutes until the center is set. Cover and chill at least 2 hours before serving.

8. To serve, run a kniofe around the edge of the flan, place serving platter on top of the baking dish and invert. Carefully remove the baking dish.

9. If desired, top with whipped cream and toasted almonds.

Happy Eating!

Here is a checklist of the things needed to help your holiday entertaining go off without a hitche and it really will please every guest in attendance.

• Some nonalcoholic beverages, such as microbrew sodas, sparkling water or chai tea is always a big pleaser.

• Organic juices, freshed squeezed is best, which can be used either as a cocktail mixer or offered to the guests that do not drink alcoholic beverages, such as children.

• At least on organic beer, choose ones in a light and dark variety.

• A clean, crowd-pleasing organic white wine.

• A full-bodied, wintry organic red wine. Be sure to choose your alcoholic beverages that are all organic. It is not only better for your body, most are made in a very sustainable way and are great for the environment as well.

• A full range of organic spirits to help any guest choose something they would love to consume. And possibly help them choose a new favorite.

• A special cocktail you have devised just for the evening. Choosing one out that is your favorite and offering it to your guest for the evening, helps put that special touch to your gathering and makes you and your guest feel special.

Here are some drinks that will give your party that special touch for the evening:

1. The Tart-ini:

2 oz. VeeV
Small handful of tart fruit such as blackberries, pomegranate seeds or raspberries.
2 slices of lime
1 tsp. cane sugar

In a mixing glass or shaker, muddle 1 lime slice, fruit and sugar until integrated. Add VeeV, fill with ice and shake vigorously. Strain into a martini glass and garnish with skewer of remaining lime slices and 1 berry.

2. THE SLEIGH DRIVER:

1 oz. gin
1 oz. freshly grated ginger root
Chilled Champagne or sparkling wine
Twist of tangerine peel (for garnish)

Fill a cocktail shaker with ice and add gin, tangerine juice and ginger. Shake. Strain into a chilled cocktail glass. Top with a splash of Champagne and garnish with the tangerine peel.

3. PINE TREE MARTINI:

2 oz. rosemary vodka (place a sprig of rosemary in a bottle of vodka and let sit for 30 minutes to 1 hour. Then remove the sprig of rosemary after 1 hour, don’t let it sit in longer than that or the rosemary will become over powering in the vodka and make it bitter.)
Dash of dry vermouth
Rosemary Sprig

Combine vodka and vermouth in a cocktail shaker. SEtir with bar spoon and then strain into a martini glass. Garnish with a sprig of rosemary.

4. VANILLA VODKA DESSERT:

1 1/2 oz. Vanilla-infused vodka
1 oz. espresso
1 oz. half and half
1/2 oz. dark chocolate liqueur
1/2 oz. simple syrup made from cane sugar
3 coffee beans or chocolate shavings as a granish

Add all of the ingredients into a mixing glass or shaker. Mix. Strain into a martini glass. Gently drop the coffee beans or choclate shavings onto the drink.

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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets

Almond Sugar Cookies
Serves: Makes 3 dozen

1 cup almonds, unsalted
1 cup all-purpose flour
1 cup whole-wheat flur
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 cup granulated sugar
1/2 cup canola oil
1 large egg
2 tsp. honey
1 tsp. vanilla extract
All-natural colored decorator’s sugar

1. Finely chop the almonds in a food processor.

2. Whisk the all-purpose flour, whole-wheat flour, almonds, baking powder, salt and cinnamon in a bowl.

3. In a seperate bowl, combine the sugar and canola oil and beat on medium speed until well blended, about 1 minute. Add the egg, honey and vanilla, and combine to beat until smooth, about 1 minute.

4. On low speed, gradually beat in the dry ingredients until just combined.

5. Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, at least 1 hour.

6. Preheat oven to 350°F.

7. Generously coat two large baking sheets with nonstick cooking spray and set aside.

8. On a well-floured surface, with floured rolling pin, roll out a quarter of the dough 1/8″ thick. Keep the rest of the dough refrigerated.

9. With a cookie cutter (tree, star, snowman, etc.), cut dough into shapes. Use a spatula to place the cookies on a prepared baking sheet; sprinkle well with decorator’s sugar.

10. Bake about 7 minutes or until golden brown.

11. Cool on the baking sheet for 5 minutes. Transfer cookies to a wire rack and cool completely. Repeat with remaining dough.

Happy Eating!

• Orilio Organic Common Ale: A golden organic beer that offer more complexity and bitterness than pale ale. ($8.99)

• Butte Creek Brewing Organic Porter: Is a rich dark brown beer with a sweet malty flavor. ($8.99)

• Pop Soda Mint Lime: Is an all-natural, handcrafted and microbrewed soda that bursts with flavor. ($5.99)

• Dry Soda Kumquat: An all-natural gourmet soda that features the tart citrus flavor of kumquat and just a bit of sweetness. ($25/12 pack)

• Otter Creek Brewing Wolaver’s Pale Ale: A light beer for everyone plus it’s certified organic. ($24.34/24 pack)

• Medlock Ames 2003 Cabernet Sauvignon: A deep and spicy organic red with dark fruit flavor. ($50)

• Gloria Ferrer Sonoma Brut: A crisp sparkling wine made from sustainably-grown grapes. ($18)

• TY KU: An all natural, sake-based liqueur that has been infused with ingredients like pomegranate, oolong and green teas, plum, and ginseng. ($30)

• Merchant du Vin Pinkus Hefe-Weizen: A very light organic beer, made from wheat. ($3.79)

• Orange Jasmine Mango AperiTea: A black tea mixer that includes that gragrant flavors of vanilla, jasmine, citrus and mango. Mix with sparkling water, juice, or spirits. ($26.95)

• Alma Rosa 2005 Chardonnay: Made from a certified-organic vineyard, is a white wine with a bright citrus and tropical fruit flavor. ($15.99)

• ModMix French Martini: A throwback to the 1920s, is an organic drink made with pineapple juice, raspberry, and a hint of lemon. ($11.99)

• Whole Foods Old Plowshare Stout: An organic dark berr, perfect for a black and tan. ($6.49/4 pack)

• Stirrings Egg Nog: An all-natural egg nog base made with real cream, vanilla bean, cinnamon and nutmeg. ($10.95)

• VeeV: An all-natural distilled spirit made from acai blended with prickly pear and acerola cherry. One dollar from each bottle sold is fdonated to the Amazon rainforest Charities. ($34.99) (Source: KIWI 2007)

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Earthly Eating-Count Down To Christmas Recipe Of Sweets

Sugarplum Fairy Treats
Serves: Makes 2 dozen

1 cup quick cooking oats
1 cup shreadded wheat cereal
1 cup walnuts
1 1/2 cups dried fruit (use one or use a combination of dried fruits like: apricots, plums, cranberries)
1/2 tsp. ground cinnamon
1/2 tsp salt
2 large eggs
1/3 cup honey
1 tsp. vanilla extract
1/4 cup chocolate chips

1. Preheat oven to 350°F degrees.

2. Lightly oil or coat an 8×8 baking pan with nonstick cooking spray and set aside.

3. Place the oats, shredded wheat, walnuts, dried fruits, cinnamon and salt in a food processor and pulse until mixture is finely chopped (each fruit should be the size of a dried pea).

4. In a large bowl, whisk together the eggs, honey, and vanilla. Add the oatmeal mixture and chocolate chips and stir to combine.

5. Transfer mixture to the baking pan and spread it evenly with the back of a spoon or spatula.

6. Bake about 18 minutes or until the edges turn golden brown. Cool completely in a pan before slicing.

Happy Eating!

Hot cocoa warms your body on winter nights, everyone knows this. But, more good news about hot cocoa is it can help protect your blood vessels as well.

Cocoa can inhibit the platelet activity that causes blood clotting. Potentially fatal blood clots have been linked to long-haul flgihts, as well as to cardiovascular disease, birth control pills, hormone replacement therapy, and extended periods of inactivity (like being laid out with the flu).

A significant increase was observed following the consumption of CocoaPro powder.

Although the drink isn’t available in the U.S., you can purchase CocoaVia Original Chocolate Bars on their website.

Here is a recipe to use with that rich chocolatey candy bar:

Fill a mug with 1 cup of 1 precent milk, then microwave on medium for about a minute; add 2 squares of a CocoaVia Original Chocolate Bar and stir until the chocolate melts. And drink up to your hearts health. To learn more, visit the CocoaVia website.

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Earthly Eating Recipe:

Vegetable Pancakes
Serves: 6

1 egg
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tbs. baking powder
3/4 cup reduced fat milk
1 cup grates zucchini
1 cup grates carrots
Cooking oil spray

In a mixing bowl, whisk together egg, flours, and baking powder. Whisk in milk, then stir in vegetables. Let stand 20 minutes.

Coat a large, nonstick skillet with cooking spray and heat over medium heat. Pour batter from a measuring cup or a small pitcher onto pan to make pancakes of desired size. When bubbles form on top, turn over with a spatual. Continue cooking just until golden on both sides. Serve with maple syrup, sour cream or unsweetened plain yogurt.

Happy Eating!

• SODA: The average American drinks 55 gallons of sweetned soda each year. That’s nearly one 20-ounce bottle of soda and 250 calories from sugar every day. Simply cutting out soda would drop an average of 1,750 claories and a ahlf pound each week.

• CORN SYRUP: Corn syrup and its eveil twin, hihg-fructose corn syrup, are cheap sweetners used in thousands of products, from colas to condiments to most commercial baked goods, including some whole-wheat breads. Not only is high fructose corn syrup a concentrated source of empty calories, but it also might convert more easily to body fat than other types of simple sugar, such as those derived from cane or beets. During exercise, simple sugars can be quite beneficial to preformance, energy bars and gels are filled with them. But beware of them as an empty calorie source in your regular diet. Check food labels to avoid products with corn syrup and high fructose corn syrup, and instead look for cereal, juices, pasta sauce, salad dressing, and so on that house no added sugar.

• TRANS FAT: Man-made trans fat is a product of the food industry, which, to increase shelf life and reduce cost, takes heart-healthy unsaturated fats and chemically corrupts them into molecules that are more harmful to your health than the saturated fat dripping off the greasy bacon in a back-alley dinner. For years, partially hydrogenated oils, which contain trans fat, have been used in commercial backed goods, chips and fast food. Trans far not only increases LDL cholesterol levels, but also lowers blood levels of beneficial HDL cholesterol, the kind that helps strip plaque off your artery walls, and can also contribute to the stiffening of arteries. The FDA noe requires all manufacturers to list trans fat separately on nutrition labels, and because of bad publicity many food companies have eliminated trans fat from their products. Still, beware, the law allows a label to say zero grams per serving if the food contains0.5 grams or leff of trans fat. Your best bet is to look for “partially hydrogenated” anything in a food’s ingredient list and, if you find it, put the package back on the shelf.

• ALCOHOL: People don’t realize the calorie content of alcohol, seven useless calories lurk in every gram, or about 98 in each 1.5-ounce shot of spirits such as vodka or whiskey. Liqueurs and cocktails have even more calories per shot because of added sugar. And beer and wine aren’t much better. Besides being a source of empty calories, alcoholic beverages are a diuretic and contribute to dehydration, even it you have only one or two. Hangover syptoms, the pounding in your head, lethargy and cottonmouth are all due to dehydration. You don’t have to quite alcohol cold turkey though, but just limit yourself to no more than four drinks per week.

• FANCY COFFEE DRINKS: Caffeine improves physical and mental performance, including short-term memory. Coffee itself has virtually no calories. But in America, having a coffee means it’s possible to drink 700 to 1,000 calories in a single giant cup, thanks to the milk, cream and sugar dumped in. Skip the fancy coffee drinks and get a boost with just plain unaltered coffee like an espresso or a small, fat-fee cappuccino.
(Source: Bicycling 2007)

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Earthly Eating Recipe: Day 3-Week Of Sweets

Granita
Serves: Two

2 ounces espresso or strong coffee
3 ounces low-fat milk
1 ounce half and half
2 cups standard size ice cubes
1 ounce chocolate syrup or cocoa powder (optional)

Mix all ingredients in a blender for 25 seconds or until smooth. Serve immediately.

Iced Coffee
Serves: Makes 12 servings

1/2 pound very coarsely ground medium-dark roast coffee
1 one-foot-square piece of cheesecloth
3 quarts cold water
Optional additions: Simple syrup (1 cup water, 1 cup sugar, bring to a boil and stir till sugar is dissolved. Cool, bottle, and it will keep for three months.); milk; chocolate syrup.

Place coffee in cheesecloth, tied at the end, and submerge in a container filled with the cold water. Let stand overnight in the refrigerator. Remove the coffee frilled cheese cloth and pour the liquid into eight ounce glasses filled with ice. Add any of the optional additions if desired.

Happy Eating!

The Truth About Folic Acid:
Foods to which folic acid has been added (like cerals and pasta) are what’s really responsible for the recent improvements in folic-acid blood levels not in dietary supplements found in common form which is unfortified items as recently thought.

How To Build Your Own Food Pyramid:
If the food pyramid was based on your eating habits instead of the ideal diet from the U.S. Department of Agriculture (USDA), what would it look like? Go to USDA/CNPP. Click on the link under the “Healthy Eating Index” , register and list your lastest meals. In return, you will get a non-hold-barred analysis of your diet, including a personalized pyramid. If it’s a little off, don’t fret. You can record up to 20 days’ worth of eating habits, so you have the opportunity to build a better pyramid.

Organic: What It Really Means:
Don’t give up if you don’t know the difference between products labeled “organic” and “100% organic.” Though the U.S Department of Agriculture just implemented its national standards, the word is still slow in getting out on what the many newly defined terms actually mean. To learn more, check out A Practical Guide to Understainding Organic by Stoneyfeild Farms.

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Earthly Eating Recipe: (Day 3 of Low-Fat Eating)

Low-Fat Milk And Your Diet:
Drinking low-fat milk before or with a meal helps you feel more full sooner and eat less the next time. The lighter the milk, the greater the effect. That is, fat-free milk works better than 1 precent, and both work better than 2 precent. Going low-fat also takes a load of calories out of your diet. Nearly every successful strategy for cutting fat from your diet includes drinking lower-fat milk.

Low-Fat Frozen Desserts:
Many people keep eating until the have had something sweet. Fortunately, that doesn’t have to be bad. Frozen desserts are a good way to satisfy a sweet tooth without piling on calories. A Creamsicle® weighs in at just 100 calories, and a Tofutti Cutie® vanilla or wild berry sandwich is only 120 calories. A half-cup of chocolate frozen yogurt adds a modest 115 calories to your dinner. Of course, people who have gotten used to this appraoch can use another treat. Have a satisfying amount of low-energy density food at your meal and then for dessert eat one piece of the most delicious chocolate you can find.

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Raspberry-Orange Smoothie
Serves: 2

1/2 cup orange juice
1/2 cup frozen raspberries
1 orange, peeled, seeded and chopped
1/4 cup raspberry or orange flavored yogurt

In a blender, combine all ingredients and blend until smooth. Pour into glasses that are fluted and serve.

Happy Eating!

The best way to buy and store milk is a no brainer, but for those of you who don’t know the particulars, here’s a quick lesson on milk.

• Choose a carton over a clear plastic jug: The more light milk is exposed to, the more nutrients it may lose, espeically riboflavin and vitamin A. And the greater the chance it will develop an off flavor. So the paper carton does help in filtering out harmful light, other flavors, etc.

• Check the date: Milk generally stays good, unopened, until two or three days after the “sell by” date. On average, it takes milk three to five days to go from the cow to your grocers cooler. At the store, it has a shelf life of about two weeks. Ultrapasteurized milk, unopened, may be good for 50 to 90 days. Milk in aseptic cartons, which need not be refrigerated until opened, is good for up to a year unopened.

• Keep it cold: Pick up refrigerated milk just before you check out at the grocery store. At home, set your fridge at 40°F or below to prevent milk from spoiling faster than it should normally. Keep it on the middle to lower shelf at the very back of your refirgerator, which is the coldest spot in your fridge.

• Don’t contaminate it: After pouring milk, return the container to the fridge right away. Never pour unused milk back into the carton, it may contain bacteria.

• Use it or lose it: Once it’s opened, milk spoils in a week to 10 days. Go by the old standby and smell it, “the sniff test”. If it smells bad, throw it out.

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Earthly Eating Recipe: Week Of Salmon Recipes (Day 5)

Mexican Layered Salmon Dip
Severs: 5 cups dip or 40 servings

1 pkg. (8-oz.) Neufchatel Cheese, 1/3 less fat than cream cheese
1 tbs. Taco seasoning mix
1 cup Salsa (thick and chunky style)
1 cup drained canned black beans, rinsed
1/2 cup chopped green onions
1 cup 2% milk shredded cheddar cheese
1 cup shredded lettuce or spinach leaves
3 pkg. (13 oz. each) baked tortilla chips
2-3 salmon filletts

1. Poach slamon fillets by placed fish in a large saucepan, and add water to cover. Set pan over high heat. Bring to a boil; immediately remove from heat. Let stand 10 minutes; drain. Add to a large bowl and break salmon into small peices with a fork, drain any water that the fish may still have around it.

2. Beat Neufchatel cheese with electric mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Add poached salmon fillets after breaking into small pieces. Stir till combined very well. Spread onto bottom of 9-inch pie plate or quiche dish.

3. Layer reminaing ingreidents over Neufchatel cheese mixture, and cover.

4. Refrigerate at least 1 hour before serving. Serve with tortilla chips or crackers.

Happy Eating!