Earthly 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!

The key to locking in those vibrant flavors is to freeze your harvest properly. Stashing herbs in plastic bags and tossing the bags into the freezer might work in a pinch, but you’ll be disappointed over the long term. Your herbs will discolor quickly and lose much of their texture and flavor. Blanching (briefly heating) them before freezing might help retain their color, but the flavorful oils will be lost in the blanching water.

For short-term storage of three weeks or less, use this easy method:

• Lay whole herb leaves (i.e. sage or basil) or whole sprigs (i.e. thyme, tarragon or dill_ onto cookie sheets lined with parchment or wax paper.

• Place the sheets in the freezer for at least one hour, or until herbs are frozen solid.

• Then, place the frozen herbs into freezer bags, pressing out any excess air. Label the bags with the contents and date.

• To use the herbs, remove the leaves or sprigs your need and chop them into your recipes. No need to defrost before use.

Freezing whole herbs in bags might be adequate for a short time, but to capture the true essence of any herb flavor through the winter months, use one of the two freezing methods below. Both will preserve the texture and flavor of fresh herbs for up to four months.

Winter-Long Method #1: Frozen Puree

Pureeing herbs with oil and then freezing the puree is the most reliable freezing method for herbs. The technique involves chopping the leaves in a blender or food processor while slowly drizzling in a stream of olive, canola, safflower or other cooking oil. The oil coats the individual herb particles, preserving their color, flavor and texture. You can make purees of any culinary6 herb-not just the soft-leafed ones. You also can puree a combination of tow or three herbs, and you can include garlic if you would like.

Stock up in purees of all your favorite herbs. Dill is handy for fish, seafood, dip or salad dressings. Basil and garlic are practically mandatory for Italian recipes. And a mixture of thyme, sage, and rosemary is nice to have on hand for breads, soups, sauces and stews.

Freeze your herb puree in small containers so that you can use what you defrost within a week. Be sure to label them with the contents (herbs and oil used) and mark the date.

Basic Frozen Puree Recipe:

Herbal purees provide concentrated flavor that can be pulled out of the freezer at a moment’s notice. They’re ideal for any winter dish, including roasted meats, vegetables, sauces, butters, marinades, salad dressings. Use them as an equal substitute for the freshly chopped herb.

For example, if a recipe calls for 1 tbs. freshly chopped basil, simply substitute 1 tbs. basil puree.

1 to 2 cups fresh herb leaves or sprigs
1/4 to 1/2 cup oil (olive, canola, safflower or other)

Gently rinse herbs and pat them dry. Put herbs in a blender or food processor and pulse-chop until finely minced. Slowly drizzle the oil into the chopped herbs while still blending, until they are coated well and begin to clump. Stop chopping and stir the mix with a spatula. You want the herbs to be coated completely but without excess oil pooling at the bottom. If the herbs look dry, add a bit more oil and mix well. Scoop puree into small, 1/4-cup or 1/2-cup containers. Label, date and place in the freezer to use within 4 months.

Winter-Long Method #2: Herbal Ice Cubes

Another excellent way to preserve herb flavor: Freeze chopped herbs in water or broth. Although not as concentrated as oil purees, the individual cubes are easy to add to winter recipes.

Basic Herbal Ice Recipe:

Freeze recipe-size portions of herbs in the liquid base you most often use for winter soups, stews, sauces, and marinades. Later, pull out individual cubes and drop them, as needed, in the cook pot

1 to 2 cups fresh herbs
1 to 2 cups water, vegetable broth or meat broth

Use a blender, food processor or chef’s knife to finely chop herbs. Place 1 tsp. to 1 tbs. of the chopped herb into each compartment of an ice cube tray. Fill tray with the water or broth, then freeze.

When the cubes have frozen solid, remove them from the tray and place them in plastic freezer bags; label them with the contents, the amount of herb per cube and the date. Store cubes for up to 4 months. (Source: HC 2007)
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Earthly Eating Recipe:

Crab Cakes De Provence
Makes 6 cakes

2 tbs. butter
1/4 cup finely chopped scallions
1/4 cup finely chopped parsley
1/2 cup unseasoned dry bread crumbs
1 tbs. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. herbs de Provence (thyme, fennel, oregano, lavender)
1 clove garlic, minced
1/8 tsp. white pepper
6 ounces fresh crab meat (or good-quality canned crab, rinsed)
1 egg, beaten
2 egg white, beaten until frothy

Melt butter in a skillet and sauté scallions and parsley over medium-high for 3 minutes, stirring often. Reduce heat to low; add remaining ingredients except crab and eggs. Cook 3 minutes longer, stirring gently to keep mixture light. Remove from heat and let cool until lukewarm. Gently fold in crab and beaten egg, then fold in egg whites.

Lightly shape mixture into six cakes. Heat a skillet or griddle over medium-high and melt the butter. Sauté cakes for 5 minutes on each side. Serve hot with sauce below.

Sauce:

6 tbs. mayonnaise
2 tbs. chopped fresh parsley
1/4 tsp. herbs be Provence
1/16 tsp. cayenne pepper or more or less to taste

Mix all together. and serve with Crabs Cakes De Provence.

Happy Eating!

Dill: A Tasy, Potent Stomach Soother

Common Name: Dill

Latin Name: Anethum graveolens

Family: Apiaceae

Part Used: Seeds; leaves (in cooking)

Medicinal Uses: Dill is an effective digestive aid. Studies show that the herb helps relax the smooth muscles of the digestive tract. It also prevents gas and have antibacterial properties. Dill is one of the best herbs for treating colic in babies, and it stimulates milk production in nursing mothers.

Forms Commonly Used: Fresh herbs, tea, tincture, pills

Side Effects: Like most culinary herbs, dill is very safe when used in reasonable amounts. Never ingest the essential oil of dill seed, which can be very toxic.

A natural food preservative, dill also have been used in herbal healing since the beginning of Egyptian civilization. Archeologists found records showing the herb’s use as a digestive aid in 3,000-year-old Egyptian tombs. The herb also was used by ancient Greek, Roman and Chinese civilizations.

The plant’s name comes from the Norse word dylla, which means “to soothe.” To make a pleasant-tasting tea, place 2 teaspoons of crushed dill seeds in a teapot. Add 1 cup boiling water, steep for 10 minutes, and strain. Drink up to 3 cups daily. Dill seeds are a good remedy for combating bad breath. Chew 1/2 teaspoon of seeds as often as desired.

Native to southern Europe and central and southern Asia, dill is now widely cultivated, particularly in Europe and North America. Dill is a tall herb with yellow flowers and makes an attractive garden plant. The annual plant self-sows, and the leaves can be harvested as soon as the plants are established. (Source: HFH 2007)
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Earthly Eating Recipe:

Baby Greens with Fresh Pears and Toasted Pecans
Serves: 4 to 6

8 heaping cups of greens
1 cup edible flowers, optional
2 peeled, cored and thinly sliced Bose, Bartlett or Anjou pears (if preparing salad ahead, lightly toss with lemon or orange juice to prevent discoloration)
1/2 to 3/4 cup Poppy Seed-Pineapple Drizzle (see below this recipe on how to make)
1/4 to 1/2 cup lightly toasted pecans
Freshly ground black pepper, optional

Layer lettuce, optional flowers and sliced pears in a 3-quart bowl. If packing salad for lunches, divide between 4 glas containers with lids and and pack dressing in small jars.

Drizzle salad with dressing and toss to coat. Taste and add a little more dressing as needed to moisten. Add pecans and optional black pepper, and serve. Cover and refrigerate leftovers and use within 24 hours.

Poppy Seed-Pineapple Drizzle:
Makes 11 servings

4 cups pineapple juice
1/2 tsp. unrefined sea salt
3 tbs. poppy seeds
2 tsp. minced fresh sage leaves or 3/4 tsp. dried sage
1/4 tsp. finely ground black or white pepper
1 1/2 tbs. arrowroot powder dissolved in 3 tbs. water
1/2 cup flaxseed oil or walnut oil
3 drops vitamin E oil (from a dropper bottle or capsule)
1 tbs. Dijon or yellow mustard, optional

Bring juice and salt to a boil in a shallow 2-quart pot. Reduce heat and add poppy seeds, sage and pepper, and simmer uncoverd, until thick and reduced to 2 cups, about 45 minutes.

Add dissolved arrowroot. Stir over meidum-low heat until thick and clear, 3 to 4 minutes. Cool the pot in an ice bath or at room temperature or refrigerate for at least 2 hours. Add oil, vitamin E oil and mustard and whisk well. Pour into glass jars, label and refrigerate. Freeze what you don’t plan to eat within 3 weeks, leavings 1 inch of space in the jar.

Happy Eating!

There is an easy way to eat in sync with the seasons, make a list first of the products available in your region and not the normal harvest times of each one. Here’s some tips to help you get started with the list and ways to preserve the seasonal goodies year around:

• Visit a local farmers market, and while you are there, ask about hard to find produce. They may know producers who sell them when you can’t seem to locate them in the supermarkets.

• Search online for the foods you are hunting for. Start with my favorite Local Harvest, Sustainabletable, or Eat Wild to get you started.

• If you don’t have a chest freezer go get one. You will be able to store so much more foods this way than taking up a lot of room in your refrigerator freezer.

• Get produce specific recipe books to see the many ways you can incorporate the many ways you can use produce. There are books on the market that target everything from tomatoes al the way to eggplant.

• Make out a menu for your family for the entire week. This will help you make meals quick and easy and especially help if you are on a time frame or short on time.

• Ask a local farmers market or even local farmer what he or she has in extra produce left over at the tend of the growing season. Most have so much left over on hand it spoils. They will more than likely thank you for buying it in the long run. (Source: Mother Earth News 2007)

**Need some help putting a spin on your otherwise boring plain ole’ biscuits. How about different flavors and shapes? Over at Food History, Gillian Polack has some history behind the biscuit and some ideas to help you make them pop.**
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Earthly Eating Recipe:

Strawberry Granola Parfait
Serves: 6

1 1/2 cup low-fat ricotta
1/4 cup low-fat vanilla yogurt
4-5 tsp. strawberry jam (depending on desired sweetness)
1 tsp. grated orange zest
1-1 1/4 lbs. strawberries, trimmed
1 1/2 cup granola
Fresh mint, for a garnish

1. Puree ricotta, yogurt, and jam in a food processor. Stir in orange zest.

2. Reserve 6 small strawberries for garnish; cut remaining strawberries into thick slices

3. Spoon 2 tbs. granola into each glass.

4. Top with 2 tbs. of ricotta mixture and a thick layer of strawberry slices. Repeat with a second layer of granola, ricotta, and strawberries.

5. Top with a whole strawberry, and garnish with a few mint leaves on top. Serve immediately or refrigerate until needed, up to 6 hours.

Happy Eating!

This unique herb works as a cleansing agent that enhances digestive capacity and can be used to accompany many different meals and dishes. Try it with fish, vegetbales, chicken, pork and anything else you enjoy eating. Make it a part of every meal in some way or another to add enhancement to almost all dishes. You can add it to almost anything without even noticing it. It taste best in Mexican and Indian recipes and salsa mixes, as well as Asian dishes.

Try this Coriander Chutney recipe:

1/4 cup fresh lemon juice
1/4 cup water
1 bunch fresh coriander (cilantro) leaves and stems
1/4 cup grated coconut
2 tablespoons fresh gingerroot, chopped
1 teaspoon honey
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper

Blend lemon juice, water and cilantro until the cilantro is chopped fine. Add the remaining ingredients and blend until the mixture forms a paste. The chutney will keep in the refrigerator for up to one week.

Other facts about coriander (cilantro):

• Spans the culinary globe and is featured in a variety of cuisines, including Southwestern, Latin, Caribbean, Mexican, Mediterranean, North African, Indian, and Southeast Asian.

• Calories in Coriander Leaf, Dried (2 calories per 1 tsp. -0.6 g) (5 calories per 1 tbs.-1.8 g).

• Calories in Coriander (cilantro) leaves, raw (1 calorie per 0.25 cups)

• The seeds have been well known and treasured from the Mediterranean to the Middle East, Indian and China since early history.

• Is one of the most commonly used spice (seeds) or herb (leaves). In India it is commonly known as Dhania in Hindi. In the western world Coriander is also know as Chinese parsley or Mexican parsley.

• Coriander has now been scientifically shown to relieve symptoms associated with Irritable Bowel Syndrome (IBS). In diabetes management it has been shown that Coriander acts in a manner similar to insulin and also helps in the secretion of Insulin.

Here is a video showing how to use Coriander and Mint Chutney. It’s fun to make and even great to eat.

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Earthly Eating Recipe:

Whole-Grain Apple Bake
Serves: 9

For the crust:
3/4 cupp all-purpose flour
1/2 cup whole-wheat flour
2 tbs. powdered sugar
2 tbs. softened butter
4 tbs. canola oil

For the filling:
2 large Gala apple, peeled, cored and cut into bite-sized chunks
1 large Granny Smith apples, peeled, cored, and cut into bite-sized chunks
1 1/2 cup natural, unsweetened apple juice, divided
2 tbs. cornstarch
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 tbs. packed light brown sugar
Pinch of salt
1/4 cup apple butter, preferably unsweetened
1/2 cup low-fat granola

To make the crust, preheat oven to 375°F and mix the dry ingridents together. Cut in butter and oil until mixture is completely combines. Press the cruts into the bottom of an 8×8-inch baking pan and bake for 15 minutes. Set aside to cool and reduce oven temperature to 325°F.

For filling, cook apples in 1 cup apple juice for 5 minutes or until tender in saucepan over meidum-high heat. Mix cornstarch with remaining 1/2 cup juice in a small bowl. Add to cooking apples, stirring constantly until mixture tickens. Stir in cinnamon, nutmeg, light brown sugar, and salt. Set aside.

With the back of a spoon, spread apple butter over cooled cruts. Top with cooked apple mixture. Sprinkle with granola and bake 20 to 30 minutes until hot and bubbly.

Happy Eating!

A popular herbal supplement for menopausal symptoms, black cohosh (Cimiicifuga racemosa), common Name: Black Snakeroot, Bugbane, Bugwort, Rattle Root, Rattleweed, Richweed, Squawroot. It contains phytoestrogens, plant chemicals that mimic the effects of endogenous estrogens. While no epidemiological evidence has linked black cohosh with lower rish for breast cancer. Women taking black cohosh and/or Remifemin (a well-studied proprietary black cohosh extract) have substantially lower risk for developing breast cancer.

Black Cohosh contains Acetic-acid, Actein, Ascorbic-acid, Butyric-acid, Cimicifugin, Formononetin, Gallic-acid, Isoferulic-acid, Oleic-acid, Palmitic-acid, Salicylic-acid, and Tannic-acid. It is a powerful cardiac stimulant and has a sedative effect on the nervous system. Research has shown that Black Cohosh root has estrogenic activity and reduces levels of pituitary luteinizing hormone, thereby decreasing the ovaries production of progesterone. Used as an alterative, antidote, anti-inflammatory, anti-rheumatic, antispasmodic, astringent, birthing aid, cardio-tonic, diaphoretic, diuretic, emmenagogue (to promote menstruation), expectorant, hypnotic, tonic and to treat rheumatism. Black Cohosh leaves laid around a room were said to drive away bugs and negativity. Also, menstrual cramps, symptoms of menopause such as, hot flashes, irritability, mood swings, and sleep disturbances. Black Cohosh is endangered and should be cultivated. Do not harvest from the wild.
Click here to find out more about Black Cohosh.

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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Angel Lush with Pineapple
Serves: 10

1 pkg. (4-servings size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (20 oz.) Crushed Pineapple in juice, undrained
1 cup thawed whipped topping
1 pkg. (10 oz.) prepared round angel food cake
Seasonal berries

Mix dry pudding mix and pineapple with juice in a medium bowl. Gently stir in whipped topping. Let stand 5 minutes. Cut cake horizontally into 3 layers. Place bottom cake layer (cut side up) on a serving plate. Spread 1 1/3 cups of the pudding mixture onto cake layer; cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer; top with remaining cake layer. Spread remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Top with your favorite seasonal berries.

Happy Eating!

Have you head or read anything about the Brazilian fruit açaí. Ever wonder what it is? Grown in the Amazon, açaí tastes like a combination of rich dark chocolate and blackberries. This nutritious berry has antioxidants and essential fatty acids. It has been said its healing properties are some of the greatest and have been used in the Amazoine for centuries.

Due to its delicate texture and nature, whole açaí are unavailable in the United States. Instead, flash frozen pulp, which provides the same nutrients and great flavor as fresh, is available year round in your grocer’s freezer. The fruit comes into season September through January.

With ten times the amount of antioxidants found in grapes, açaí berries are a rich source of disease fighting anthocyanins, which are the antioxidants that give purple foods their color. They also provide protein, fiber and essential omega fatty acids.

You can add the fruit to smoothies and juice blends. Or make traditional açaí bowls with a purée of açaí pulp, banans and apple juice topped with granola. Look for açaí pulp in the grocer’s freezer Try a brand called Sambazon.

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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets

Ginger Drizzle Cookies
Serves: Makes 3 dozen cookies

1 cup all-purpose flour
1 cup whole-wheat flour
2 tbs. ground flaxseed
2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt
1 cup granulated sugar
1/2 cup canola oil
1 large egg
1/4 cup molasses

1. Whisk the all-purpose flour, whole wheat four, ground flaxseed, baking soda, ground ginger, cinnamon and salt in a bowl.

2. In a seperate bowl, combine the sugar and canola oil and beat on medium speed until well blended, about 1 minute. Add the gg and molasses and continue to beat until smooth, about 1 minute.

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

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

5. Preheat oven to 350°F.

6. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.

7. Roll the dough into 1 1/4″ balls and place on a prepared baking sheet, leaving a 2″ space in between.

8. Bake 10 to 12 minutes or until golden brown.

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

10. When cookies have cooled completely, drizzle glaze over each cookie in a lattice or squiggle shaped design. For added fun, drizzle your initials, your children’s initials on top of the cookies.

Sugar Glaze:
1 cup confestioners’ sugar
2 1/2 tsp. 1% lowfat milk

1. Place sugar and milk in a bowl and stir until mixed throughly.

2. If the glaze is too thick, add a few drops of milk as needed.

Happy Eating!

The store shelves are overflowing with little bottles, some with cool names even. But, most people are completely clueless when it comes to spices and using them to cook with. Here’s the low-down on certain spices and once you learn what they are used for and in what dishes it will set you on a flavorful path. There are the five basics and the five options. With the five basics everyone should have them in their cabinet and if you don’t, go get them NOW.

Then there are the five options. These spices are a given in some recipes and a “if desired” in other recipes. If you cook with some of the options quite frequently, you may want to bump them up to the five basics category.

THE BASICS: These five spices should have a pernament place in yor kitchen. They should be stored in airitght containers and away from heat and the light. And just like everyday food, spices do have a shelf-life.

• Black Pepper: Forget the flavorless pepper dust sold in the aluminum or steel cans, Switching to feshly ground black pepercorns is a great way to get a full-flavor addition to any recipe. Look for uncracked kernels with uniform color. Bite into one and inhale it. If it’s fresh, you will feel the heat right away. To avoid overpowering a dish with pepper, grind peppercorns as needed into a seperate dish or piece of parchment paper. From there, add it to a recipe, and adjust to taste.

• Cinnamon: Best known for its use in boaked goods, cinnamon also offers surprising depth of flavor and versatility in entrées and vegetable dishes. Look for brands that identify the country of origin. Buy from stores that have a high turnover of spices. Ground cinnamon can lose its flavor in 6 -10 months. Be sure and take a sniff to make sure the flavorful oils are still noticeably strong. If you can’t semll it upon opening the container, the taste won’t be so great either.

• Cumin: A signature flavor in Mexican and Indian cuisines, cumin has a bright, grassy taste, that’s instantly recognizable. It’s one of the main seasoinging in chili. Cumin is potent enought to hold up to roasting and long simmerings, but try adding a pionch at the every end of cooking to get the full flavoring of the spice.

• Herb Blend: Wheather you choose Italian seasoning, or your own miux of dried basil, oregano, and thyme, a basic herb blend can liven up everything from a salad dressing to a savory stew. Intensely aromatic leaves, rub them between your fingers and take a smell. Mix 1 part herb bvelnd with 3 parts coarse sea salt for an all-purpose table seasoning.

• Paprika: Underused spice that can serve as a thickener and flavor enhances for simple dishes. Vibrant reddish-orange powder that smells slightly fruity . If possible, taste a bit on your fingertip, it should be semi-sweet in taste. Steer clear of the various versions that are hot in flavor or spicy in flavor. They are blended with other spices that tend to be VERY hot.

THE OPTIONS: These categories have the classic taste flavors that will round out an spice rack and give you enough variety to season a full load of food and cooking dishes. The options in each category are interchangeable in most recipes, though their flavors are entirely different.

• Chili or Curry Powder: One has Tex-Mex and the other is inspired by the dishes of India, but both are all-purpose belnds that can be used in everything from dips to bean dishes. Salt free beans whose first ingredient isn’t paprika ( in the case of chili powder) or turneric (for curry powder) is what you want to keep your eye out for. Experiment with different brand until you find the belnd that suits your taste buds better and that works best in what you are preparing.

• Fennel or Caraway: These two similer-looking seeds have uniquw, and distinc flavors. Fennel tastes like licorice in a way, and caraway is a woody and plesantly bitter taste. Look for whole seeds that are uniform in color. Crack seeds or grind them completly in a grinder to release flavor. To crack them, simply place desired amount in a reseable plastic bag and crush with the bottom of a skillet or the flat end of a meat cleaver. You may also toast them after cracking to help release even more flavor.

• Dill Weed or Rosemary: Fragrant and hearty, both retain their original flavor when dried and can stand up to stronger ingredients. Rosemary has heady pine overtones where dill is slightly sour in taste. Look for full leaves that are vibrant green in color. Rub between your fingers and smell for freshness. Balance the intesity of these herbs with pungent ingredients, like vinegar in dressings and simmer slowly to capture the full robust flavor of these herbs.

• Mustard or Coriander: Mustard and coriander seeds work best in foods that cook slowly and release their flavors. Coriander has a faint lemon flavor, where mustard seeds are mildly spicy. They work great in brasied cabbage and other leafy greens, as well as spicy stews, sauces, and marinades. Toast the seeds in a dry skillet for 1 to 2 minutes to help release the full herbs flavor.

• Nutmeg, Allspice, or Cloves: Each of these spices are strong, but used properly, they can be interchanged in recipes to help boost mild flavor dishes. Look for whole, light brown nutmegs without blemishes and whole, undamaged allspice berries or clove buds. Ground nutmeg loses its flavor within hours, so buy whole and shave as needs using s grater or zester.

COOKING WITH THESE HERBS AND SPICES:

Using Black Pepper: Peppery Spinach with Nutmeg Cream

2 cups low-fat milk
2 tps. ground nutmeg
1/4 to 1/2 tsp. ground black pepper
2 10-ounce package of frozen, chopped spinach, thawed and drained
1 cup low-fat cottage cheese
2 large eggs, beaten
1/2 cup breadcrumbs

1. Preheat oven to 375°F. Coat 4 12 oz. custard dished with cooking spray.

2. Place milk, nutmeg, and pepper in a saucepan, and season with salt. Bring to a boul. Reduce heat to medium, and simmer 10 to 12 minutes, or until volume has reduced by one-third, stirring occasionally. Remove from heat, and cool 10 minutes.

3. Stir in spinach, cottage cheese, and eggs. Spoon into prepared custard dishes, and sprinkle each with 2 tbs. breadcrumbs.

4. Set custard dishes in a roasting pan and fill pan one-third full with hot water. Bake 45 minutes, or until tops are browned.

Using Cumin: Root Vegetable Chili Soup

1/2 cup fresh or frozen corn, thawed
2 tbs. canola oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tbs.)
4 tsp. mild chili powder
2 tsp. ground cumin
2 small rutabages, peeld and cut into 1/2-inch cubes (1 1/2 lbs.)
2 med. carrots, cut into 1/2-inch cubes (1/2 lb.)
1 28-oz.can diced tomatoes
1 small russet potato, finely diced (1 cup)
1 banana pepper, seeded and chopped (3/4 cup)
1 small red bell pepper, chopped (2/3 cup)
1 jalapeno pepper, seeded and finely diced, optional
1 15-ox. can kidney beans, drained and rinsed
Chopped green onions or cilantro for garnish

1. Heat large pot over medium heat. Add corn, and sauté 2 minutes, or until beginning to brown. Add oil, onion, and garlic, and sauté 3 to 5 minutes, or until onion is soft. Stir in chili powder and cumin, and cook 2 minutes , scraping bottom of pan with spatula.

2. Add rutabages, carrots, tomatoes, potato, banana pepper, bell pepper, jalapeno, if using, and 3 cups of water.

3. Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 1 hour, stiurring occasionally.

4. Add beans and cook, uncovered, 45 minuteas, or until soup thickend. Serve garnished with green onions or cilantro.

Using Paprika: Paprika Cauliflower Pita Pockets

1 head cauliflower (2 lb.), cut into bite-size florets
3 tbs. olive oil
2 tbs. sweet paprika
1/2 tsp. ground balck pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 tbs. lemon juice
4 pita bread rounds, halved and warmed

1. Steam cauliflower 7 to 9 minutes, or until tender

2. Heat oil, paprika, pepper, and salt in nonstick over medium-low heat, 2 minutes, stirring constanly. Add onion and garlic, and sauté 2 minutes more. Stir broth and caulkiflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.

Using Dijon Mustard: Dilled Potato Frittata

1 lb. russet potatoes, sliced
3 tbs. cider vinegar
3 tbs. olive oil, divided
2 tbs. dried dill weed, divided
4 cloves garlic, minced (4 tsp.), divided
1 tbs. Dijon mustard
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small onion, finely diced (1 cup)
1 small tomato, diced (3/4 cup)
2 large eggs, beaten
3/4 cup plain fat-free yogurt
2 tbs. grated Parmesan cheese, optional

1. Soak poatoes in cold water wo minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 tbs. olive oil, 1 tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in a large bowl.

2. Cook poatoies in a large pot of boiling water for 5 minutes, or until tender. Drain, and toss with dill mixture.

3. Preheat oven to broil. Heat remaining oil in an oven proof skillet over medium high heat. Sauté onion and tomato for 5 minutes, or unti soft. Transfer to bowl and fold in eggs.

4. Spread potato mixture in the same skillet, and reduce heat to medium. Cover, and cook for 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.

5. Combine yogurt, remaining dill, and garlic in a bowl. Top frittata with cheese, if desirec, and place under broiler for 2 minutes. Slice into wedges, and serve with yogurt mixture.
(Source: Some information pulled from Vegan News 2007)

**Elisa, over at Watching Doctor Who is back from vacation and she gives you not one, not two, but three videos on Doctor Who. And I have to agree with her, John Barrowman is a very handsome man. Makes me want to become an avid follower of his.**
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Earthly Eating Recipe: (Today Begins Week Of Sweets)

Chocolate-Glazed Maple Spice Cake

Cake:
3 cups all-purpose flour
1 tbs. baking powder
2 tsp. pumpkin pie spice
3/4 tsp salt
1 cup solid vegetable shortening
1 cup packed dark-brown sugar
3/4 cup maple syrup
3 eggs
1 tsp. maple flavor
3/4 cup milk

Filling:
8 ounces cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
1/4 tsp. maple flavor
3 cups confectioners’ sugar

Frosting:
1/2 cup heavy cream
1 cup semisweet chocolate chips
Whole walnuts, for garnishment

1. Heat oven to 350°F. Coat three 8×2-inch round layer-cake pans with shortening; dust with flour, discarding excess.

2. Cake: Whisk flour, baking powder, pumpkin pie spice and salt in a bowl.

3. Beat shortening in a second bowl unitl smooth and creamy. Beat in sugar and maple syrup. Add eggs, one at a time, beating after each addition. Add maple flavor; beat until smooth. On low speed, beat in half of the flour mixture, then milk, then remaining flour mixtrure. Spred batter in prepared pans, dividing evenly.

4. Bake at 350°F for 25 to 28 minutes, until golden brown. Cool in pans on rack for 10 minutes. Remove coakes directly yo rack to cool completely.

5. Filling: Beat cream cheese, butter and maple flavor in a bowl until good spreading consistency is reached. Place cake layer on serving dish. Top with 1 1/4 cups filling. Place second cake layer on top, then remaining 1 1/4 cups filling. Top with third layer.

6. Frosting: In a saucepan, heat cream just to a simmer. Pour over chocolate in a small bowl; whisk until smooth. Cool 5 minutes, until thicker but still pourable. Pour over cake, spreading to allow some to dribnle down the sides. Top with walnuts. Refrigerate 15 minutes before serving.

Happy Eating!

Thanksgiving is the day of the year when we eat so much that most of us afterward need a good long nap to feel better. Eating healthy and indluging don’t really go hand and hand on this day either. But, eating reasonably healthfully isn’t a loos cause on this day of thanks. Here’s how to keep in check and not go over-board with eating.

• FOWL: If the choice is between glazed nitrate-cured ham or traditional big bird, opt for the poultry. Although the dark meat has a higher fat content, it’s also richer in iron and zinc, two important minerals most Americans don’t get enough of. A smaller portion will take you farther nutrionally than an equal portion of white meat.

• SIDES: Most of your holiday sides are where the nutrition actions is, at least they’re done right. Winter squash, squash as butternut squash and pumpkin, is loaded with vitamin A as beta-carotene and other antioxidants to help prevent heart disease and cancer. They’re also a good source of potassium and brimming with fiber. Fiber helps prevent a number of cancers while acting as a probotic and feeding the helpful microorganisms in the digestive tract.

• YAMS/SWEET POTATOES: Like the other yellow, orange, and gold root veggies, they have the vitamin A, calcium, potassium, and fiber. But they also are one of the best sources of food energy. Boiled or steamed sweet potatoes and yams are one of the healthiest foods people can eat. The low-heat cooking helps them retain more nutrients and provide the type of carbohydrates most suited for weight management and blood-sugar control.

• THE COLOR RED: Red fruits and vegetables are some of the best sources of vitamins and antioxidants. Berries contain proanthocyanidins that can prevent the adhesion of various bacteria associated with urinary tract infections, gum disease, and stomach ulcers.

• DRIED FRUITS: Look to dried fruits such as dried plums, dried figs, raisins, and dried cherries, for more than iron, zinc and other minerals. They have plenty of calcium, too. And of course, they are loaded with fiber and potassium. You can make pies from most of them, add them to stuffing, sauces, and compotes, or eat them just they way they are with some nuts.

**Toys-R-Us makes a statement about the many recent toy recalls. Read the statement made by a Toys-R-Us spokesperson over at Reviewing Toys. While you are there Eliza Ferree has posted many reviews of other toys, so before you buy read some of her postings to see if the toy is a good buy or not.**
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Earthly Eating Recipe: Day 5 Of Low-Fat Eating

Guilt-Free, Low-Fat, Healthy Snacks For You And Your Family

• Just Vegetables: Dehydrated niblets of corn, carrots, peas, tomatoes, and bell peppers make eating veggies almost as satisfying as eating popcorn. There is nothing added, so all you get is phytochemicals, fiber, and vitamins A and C. Plus a mild, slightly sweet flavor. Find them at natural foods stores everywhere or click here for an online company distribution.

• Dried Fruits: Here is a snack that’s packed with potassium, antioxidants, and fiber. Granted, dried fruit is high in sugar, but that actually makes it a food choice when you need a little pick-me-up. You can munch a cup of dried blackberries and take in just 90 calories and a whopping 9 grams of fiber in them.

• Edamame: A traditional snack in Japan, edamame, or blanched soybeans in pids, are becoming increasingly available in the United States. The sweet, nutty-tasting beans are loaded with soy protein, which has been shown to help lower cholesterol. A half cup of chelled beans has 125 calories and 4 grams of fiber. Look for unsalted edamame in the frozen foods section.

• Sliced Raw Vegetables: Make you own mini-party platter with sweet red peppers, baby carrots, celery, and a bit of hummus. The fiber in the veggies and creamy bean dip will fill you up, withgout loading you down with calories.

• Rice Cakes: Whole grains are the prixe here. Diets rich in whole grains ,ay reduce your risk of diabetes and some cancers. Unsalted rice cakes can be cardboardly; if you’re eating them unadorned, opt for ones with a littel salt. Quaker’s Lightly Salted rice cakse are satisfying crunchy and are made with only two ingredients, whole grain brown rice and salt. Two cakes, deliver 70 calories and a scant of 30 milligrams of sodium.
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Lime and Ginger Custards
Serves: 5

1 tsp. lime zest
1/3 cup fresh like juice
1/2 cup cup sugar
4 eggs
1/2 cup 2% milk
1 tsp finely grated ginger

1. Preheat oven to 325°F.

2. Whisk together all the ingredients in a large glass bowl.

3. Place five 4-ounce custard cups in a large baking dish. Fill cups 3/4 of the way from being full with the mixture.

4. Carefully pour hot water into the baking pan until it comes halfway up the sides of the custard cups.

5. Place baking pan in the oven and bake for 30 mintues, or until just about set. The centers should be slightly liquid.

6. Remove pan from the oven and let custard cool in the water bath.

7. Chill and serve.

Happy Eating!

I did a posting on your bodies pH level a few days back. Click here to read that posting. The most through benefit you can give your body and to a healthy heart is to keep your pH level in balance. When the pH level in your body is in check the rest of your body is in check and works as a team to continue to keep you healthy. Once you know what foods tend to be acidic or alkaline, you can make smarter choices on whether you should be dining in or can splurge for a night and dine out. Here is a great guide to help you get on the right path to eating healthier.

° ACIDIC FOODS:

• Vegetables: Cucumber, eggplant, string beans, sauerkraut.

• Fruits: Pineapple, quince, kiwi, kumquat, citrus, berries, apples, apricots.

• Grains: White flour.

• Legumes: Baked beans in a sweet sauce or tomatoe sauce.

• Dairy Foods: Yogurt.

• Animal Products: Dry sausage, beef, pork.

• Sweetness: White sugar.

• Condiments: Vinegar, mayonnaise, pickles.

• Beverages: Colas, wines, juices such as citrus, apple, and tomato.

• Chinese: Sweet an sour soup, deep fried pork in sweet sauce.

• Italian: Green salad with vinigrette dressing, pasta bolognese.

• Mexican: Ceviche, carne asada with refried beans.

° ALKALINE FOODS:

• Vegtables: Mushrooms, cauliflower, corn, broccoli, peas, onions, sweet potatoes, squash, asparagus, carrots, spinach, sweet peas.

• Fruits: Melon, papaya, avocado, dates, figs, persimmons.

• Grains: Whole grains, buckwheat, hominy, millet.

• Legumes: Soybeans, lima beans.

• Dairy Foods: Most cheese, milk, butter.

• Animal Products: Seafood, eggs, duck.

• Sweetness: Maple syrup, brown rice syrup, honey.

• Condiments: Dutch processed chocolate, garlic, hot peppers.

• Beverages: Mineral water, tea, beer.

• Chinese: Egg drop soup, stir-fried vegetables with tofu.

• Italian: Prosciutto and melon, linguine with clam sauce.

• Mexican: Guacamole, chicken mole with stewed beans.

Knowing what is alkaline and what is more acidic will keep your body and health in check. If you feel you are more alkaline then eat more acidic foods, and visa-versa.

**The kids of Kid Nation are getting bored. In the latest episode they all laid down in the road out of borem. I hope this means the audience doesn’t get bored as well. Over at TV Bender, Eliza Ferree talks about how bored the kids are getting. Read the rest of the story by clicking here.**
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Earthly Eating Recipe: Day 4 of Low-Fat Eating

Low-Fat Dieting

Forget flip-flpping with diets, stick with these eight basic principles for a healthy, low-fat diet plan.

1. Replace bad fats with good fats.

2. Use meat sparingly.

3. Learn to love beans, grains and nuts.

4. Eat fish at least twice a week.

5. Load up on greens and veggies.

6. Kick the potato habit.

7. Go for the whole grains.

8. Satisfy your sweet tooth with fruits and try to stay way from refined sugars.
(Source: Health Journal 2006)
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Braised Eggplant with Chickpeas
Serves: 6

2 tbs. olive oil
1 large onion, diced ( about 1 1/2 cups)
6 medium Japanese eggplant, halved lengthwise and cut into 2-inch pieces
1 clove of garlic, minced (about 1 tsp.)
1/2 tsp. ground allspice
1/4 tsp. ground cumin
1 cup marinara sauce
1 tbs. red wine vinegar
1 15-oz. can chickpease, rinsed and drained
2 large mint springs, plus 2 tbs. chopped mint additionally

1. Preheat oven to 325°F. Heat oil in a Dutch oven over medium-heat. Add onion, and sauté 7 minutes, or until soft. Stir in eggplant, and cook 5 minutes or until beginning to brown. Add garlic, allspice, and cumin, and cook 1 minute more.

2. Stir in marinara sauce, vinegar, and 2/3 cup water, and bring to a simmer. Reduce heat to medium, and simmer 5 minutes. Removed from heat, and stiry in chickpeas. Season with salt and pepper. Lay mint springs on top of eggplant mixture, cover, and transfer pot to the oven. Cook 45 to 50 minutes, or until eggplant is tender. Remove mint sprigs, and stir in chpped mint. Serve hot or at room temperature.

Happy Eating!

Most of us look to calcium and vitamin D to protect our bones and teeth, but the benefits of these nutrients are more than just that. Taking calcium in preganancy may help reduce the risk of high blood pressure in your children.

Premenopausal women with higher intakes of vitamin D and calcium also have lower risk for more aggressive forms of breast cancer. WIth calcium and almost three times the recommended daily amount of vitamin D3 of their age group are 60 precent lower risk factors for common cancers.

Most women should take a calcium supplement with vitamin D when they hit the ages of 18-21 and continue to take these supplements the rest of their lives. Taking a calcium supplemts with vitamon D in it helps promote the effective absorption of calcium. Beyond that, get your bone building necessities from vegetables, fruits and whole grains as well.

Calcium can also help cut your blood pressure, sheild you from colon cancer and ease or end PMS symptoms. It can also help keep you slim. Lots of food, from beans to sardines, are rich in calcium. But, few people eat enough to hit their daily goal.

Caffeine can rip away at the calcium storages of women who are already running short. One of every two American women will at some time in her life suffer and osteoporosis-related bone fracture without the caffeine taking away what every women needs already.

How Much Calcium Do You Get?

Food:

• Yogurt, low-fat (1 cup): 447 mg
• Orange juice, calcium-fortified (1 cup): 350 mg
• Sardines, canned (3 ounces): 325 mg
• Milk, 1 precent (1 cup): 300 mg
• Cheese, Swiss (1 slice): 272 mg
• Spinach, cooked (1 cup): 245 mg
• Tofu, firn (1/2 cup): 204 mg
• White beans, cooked (1 cup): 161 mg
• Figs, dried (1/2 cup, or about 5): 143 mg
• Parmesan cheese (2 tbs.): 138 mg
• Frozen yogurt (1/2 cup): 103 mg
• Breakfast cereal, calcium-fortified: 100 mg
• English muffin, toasted: 98 mg
• Broccoli, cooked (1 cup): 72 mg
• Almonds (1 ounce, or about 24 nuts): 70 mg
• Green beans, boiled (1 cup): 58 mg

**Over at Joss Stone-Fan, KiKi writes about the recent breast cancer charity event Joss Stone participated in. Frosted Pink Benefit, Joss sang “Bruised but not Broken”. Read and watch the video of Joss Stone here.**
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Earthly Eating Recipe: Day 2 of Low-Fat Eating

Low-Fat Diet

With so many diets out now and the pressure to be thin by the media, what diet will work best for you?
The Atkins Diet?
The Zone?
Weight Watchers?
Or do you even need a diet plan at all? Give yourself point for each of the following questions that you answer yes to. If you score six or more, you may want to reevaluate your eating habits. Talk to a nutritionist if you need additional diet help.

1. Do you spend more than three hours a day thinking about healthy food and planning or shipping for your meals?

2. Do you often dwell on tomorrow’s menu today?

3. Do you care more about the virtue of what you eat than the pleasure you receive from eating it?

4. Has the quality of your life decreased as the quality of your diet has increased?

5. Do you keep getting stricter with yourself?

6. Do you sacrifice experieces you once enjoyed to eat the food you believe is right?

7. Do you feel an increased sense of self-esteem when you are eating healthy food?

8. Do you look down on others you don’t?

9. Do you feel guilt or self-loathing when you stray from your diet?

10. Does your diet isolate your socially?
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Herb Pesto At Home
Makes 3 cups

1 cup watercress leaves
1 cup Italian parsley leaves
1 cup basil leaves
1/4 cup thyme leaves
1/2 cup oregani leaves
1/2 cup chopped nuts (such as macadamia nuts, almonds, walnuts or pine nuts)
4 garlic cloves, rouhgly chopped
1/4 cup grated Parmesan cheese
3/4 cup olive oil
Black pepper, to taste

Place all ingredients in a food processor or blender, and process until combines but still fairly coarse. Use with breads, high-end crackers, or even. Keep in the freezer for about six months to enjoy pesto anytime of the year.

Happy Eating!

You think hemp is illegal? Well it isn’t. It’s the most untapped nutritional source on the earth too.

You have heard of hemp clothing and hemp jewelry, but have you heard of hemp food? Actually, hemp has been cultivated for over 6,000 years and can be made into more than 25,000 environmentally-friendly products. But the real deal is that hemp seed, which looks a lot like a flax seed can be found in all kinds of natural products. Most of which are sold at natural foods stores world-wide.

Hemp is an great source of fatty acids, mainly omega-3s. Its seeds contain the highest precentage of protein as well as iron, of any plant and three times the amount of vitamin E than flax seeds. The seds can be make into milk products, tahini and guacamole. An easy way for your family to benefit from this nutritional powerhouse is by sprinkling seeds in smoothies, pancake batter, salads, yogut or muffin mix. Another is to buy hemp-based products such as Nature’s Path Hemp Plus Waffles.

Try this hemp seed recipe:

Hemp Banana Bread
Serves: Makes 1 loaf of bread

2 eggs
1/3 cup applesauce
2/3 cup sugar
1 1/4 cups whole wheat flour
1/2 cup Hemp Seed Flour
2 3/4 tsp. baking powder
1/2 tsp. salt
1 cup mashed very ripe bananas (about 3 medium)
1/4 cup Shelled Hemp Seed
1/4 cup chocolate chips (optional)

1. Preheat oven to 300 degrees. Mix first 3 ingredients with mixer at medium speed until pale yellow.

2. Add dry ingredients alternately with bananas to mixture. Mix at medium speed until well blended.

3. Pour into greased or sprayed loaf pan (9 x 5 or 8 1/2 x 4 1/2). Bake 45-60 minutes, until cake tester comes out clean and dry.

4. Let cool in pan 20-30 minutes before turning out onto rack.

Store shelled hemp seeds in a cool, dark place like a freezer or wine cellar. When stored in these conditions you can assure that the quality of the omega-3s, they contain are kept at the best quality possible. Once you open a bag of hemp seeds, they will stay about eight weeks in a cool, dark environment. To prolong their life, the ideal place is a freezer.

**You think celebrities are over-spenders on somethings? Over at Frugal Mania, Allison Goines talks about how the women of The View of wearing outfits that cost under $100 in their Budget Week. Well, I have to agree with Allison, make a show based on REAL LIFE budgeting, where an outfit cost under $40 and better yet make it under $20. Read the rest of the story here.**
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Earthly Eating Recipe: (Day 1 of Low-Fat Eating)

Low-Fat Cheese Facts:

• Cheese is a great source of calcium. An ounce of low-fat Swiss gives you 272 milligrams; a tablespoon of Parmesan gives you almost 70 milligrams of calcium. But think twice about cottage cheese, which conbtains enough sodium to actually harm your bones.

• Buy full-flavored cheese, and you won’t crave those second and thrid servings, You will be more satisfied if you eat smaller anmounts of the ones you enjoy over just eating any that is availiable.

• If your favorite cheese shapr Cheddar, mild Jak, tangy chèvre, crumbly Parmesan, or creamy Brie? If you choose low-fat, you can enjoy all of these cheese varieties without the guilt.

• A light sprinkle of finely grated Parmigiano-Reggiano delivers less fat and far more flavor than a shower of shredded mozzarella.

How To Make Your Own Curry Blend
Makes about 1/4 cup

1 1/2 tbs. coriander seeds
1 tsp. cumin seeds
1 tsp. yellow mustard seeds
1 tsp. fenugreek seeds
1 tsp. peppercorns
6 whole cloves
1 tbs. turmeric powder
1 tsp. cayenne powder
1 tsp. ginger powder

Combine coriander, cumin, mustard seeds, fenugreek, peppercorns and cloves in a coffee grinder or food processor, and process till finely ground. Place the spice mixture in a small bowl; stir in turmeric, cayenne and ginger. Store in an airtight container.

Happy Eating!

Althought typically thought of as a root, ginger is actually a rhizome that possess buds and nodes. Native to India and China, it has been a crucial element in Chinese medicine for centuries and is referenced in the writings of Confusious. It also is mentioned in the Koran and was one of the earliest known Western European spices, used since the ninth century.

In cooking, ginger is enjoyed in many ways, whole raw and fresh roots, dried roots, powdered, preserved, crystallized and pickled. It can be sliced and eaten as a salad, but more commonly it is used in Asian pickles, chutneys and curry pastes, as well as in cakes, cookies, jams, ginger beer, wine and tea, such as ginger, lemon and honey in hot water. Another drink known to use ginger as one of the main ingredients is a smoothie that combines ginger and orange. It is sort of a wake-up drink that can be enjoyed in the morning hours instead of coffee. In Scotland, “ginger” means any carbonated soft drink.

Shaving ginger on a cheese grater and wrapping the shavings into cheese cloth is a great way to rid your body of toxins when combined with your hot bath. Or you could incorporate ginger when cooking chicken to give your chicken an added kick. Crystalized ginger has been used for many years to be an all-natural cure for nausea or motion sickness.

For the skin, ginger is known mainly for its anti-inflammatory and muscle relaxing properties, as well as its calming aromatherapeutic qualities. Its spicy scent uplifts, stimulates, helps relieve mental fatigue and improves memory. In the United Kingdom “ginger” is common slang for a red-haired individual and South Park® cartoon did a skit portraying this a few years back.

Ginger takes its name from the Sanskrit word string-vera, which means “with a body like a horn.” It also became so popular in Europe in earlier centuried that it was included in every table setting, just like salt and pepper are today. English pubs in the 19th century put out small containers of ground ginger for people to sprinkle on their beers, hince the origin of Ginger Ale. Ginger has long been considered an aphrodisiac. It is also known as a diaphoretic meaning it causes people to sweat.

Ginger was mentioned in the Kama Sutra and has been employed in the Melanesian Islands of the South Pacfic to gain the affection of women. In the Philippines, ginger is chewed to expel eveil spirits. Henry VIII instructed the mayor of London to use ginger’s diaphoretic qualities as a medicine for the plague as well.

Use the aromatherapeutic values of ginger to relieve stress, tension, muscle cramps, etc. Wheather through treatments, in cusine or as a fragrance. Feel the warm feelings that gingers aroma will evoke into your own life. You won’t soon forget your experience, especially when you smell calming gingers qualities. It will enhance your beauty regimen and will most certainly end in a memorable experience with Ginger.

**Ever wonder what’s been happening to Rachel (aka: Jennifer Aniston) off Friends? Over at Jennifer Aniston Watch, Erin catches you up on a few things as well as talks about the season nine episode and how the new image of “Rachel” really set with audiences. Read the rest of the story here.**
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Earthly Eating Recipe: Week Of Salmon Recipes (Day 4)

Grilled Salmon Steajs with Cilantro Peasto and Cumin-Dusted Toasts
Serves: 4

Cilantro Pesto:
2 cups fresh colantro leaves
4 tbs. fresh lime juice
2 tbs. water
2 tbs. grated Parmesan cheese
2 cloves of garlic, sliced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Grilled Salmon and Cumin-Dusted Toasts:
4 (5-ounce_ salmon steaks, about 1-inch-thick
Salt and freshly ground black pepper to taste
Olive-oil cooking spray
1 baguette, sliced crosswise into 1-inch-thick rounds
1 bunch fresh asparagus (about 1/2 pound), woody ends trimmed
1 tsp. ground cumin, or more to taste

1. Preheat grill.

2. To prepare pesto, in a blender combine cilantro, lime juice, water, Parmesan cheese, garlic, sugar, salt, and pepper. Purée until smooth. Set aside.

3. Season both sides of salmon with salt and pepper to taste. Spray baguette rounds and asparagus with cooking spray. Sprinkle both sides of bread slices with cumin, and salt to taste. Place salmon on hot grill, and arrange bread and asparagus around the outside, where to grill is not as hot. Grill salmon, bread, ans asparagus 5 to 7 minutes then turn fish and bread halfway through cooking, while turning asparagus frequently. Cook until fish is fork-tender, bread is golden brown and the asparagus is crisp-tender.

Happy Eating!

If you have leftovers such as:
• Chicken
• Rice
• Broccoli
• Potatoes
• Winter Greens
• Bacon
• Salmon
• Beans
• Pork
• Stale Bread

Here are ways to use them in recipes:

Egg and Lemon Soup With Chicken:
Serves 4

Leftovers to use:
2 cups finely shredded cooked chicken
1 1/2 cups cooked long-grain white rice
1/2 cup cooked broccoli florets, finely chopped

Additionally:
4 cups chicken broth
Zest of 1 large lemon, removed in big pieces with vegeatbale peeler
1 3-inch cinnamon stick
1 bay leaf
2 larege eggs
2 large egg yolks
2 tbs. fresh lemon juive
1/4 tsp. cayenne pepper
Kosher salt and freshly ground pepper
1 1/2 tbs. chopped flat-leaf parsley

1. Bring broth, zest, cinnamon stick and bay leaf to a boil in a large heavy pot over medium-high heat. Cover and boil 5 minutes. Remove zest, cinnamon, and bay leaf with a slotted spoon.

2. Whisk together eggs, yolks, lemon juice, and cayenne in medium bowl.

3. Remove pot from heat. Slowly add 1/2 cup broth to the egg mixture, whisking constantly. Continuing to whisk, slowly pour the egg mixture back into remaining broth.

4. Cook, still whisking constantly, over low heat until thickened slightly, about 5 minutes. (Do not allow boroth to boil, or eggs will scramble.) Fold chicken and rice and cook, stirring constantly, until heated through. Add salt and pepper to taste. Serve in bowls sprinkled with broccoli and parsley.
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Potato, Bacon, and Green Frittata
Serve: 6

Leftovers to use:
1 1/4 cup roasted or boiled potatoes, cut into 1/2-inch cubes
3/4 cup cooked greens, such as mustard or kale, chopped
2 slices crisp cooked bacon, crumbled (optional)

Additonally:
1 1/2 tbs. olive oil
2 large sweet onions, thinkly sliced
1 tsp. freshly ground black pepper
2 tsp. balsamic vinegar
8 large eggs, lightly beaten

1. Preheat oven to 350°F. Heat oil in a nonstick skillet with oven proof handle over medium heat. Add onions, 1/2 tsp. salt, and 1/8 tsp pepper; cook, turning with tongs, 10 minutes, or until well browned. Stir in vinegar and cook 1 minutes longer. Stir in potatoes, greens, bacon, and 1/2 tsp. salt and 1/8 tsp. pepper.

2. Pou eggs over vegetables and stir to blend. Cook over medium heat until mixtues begins to set, 3 minutes. Place skillet in oven and cook until set, 15 minutes. Let stand for 5 minutes. To serve, loosen around edges with a rubber spatula and turn out onto a platter.
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Grilled Salmon and White Bean Salad:
Serves: 4

Leftovers to use:
1 2/ cups skinledd grilled slamon or tune pieces, broken into large chunks
2 cups cooked white beans, drained
1 cup green beans

Additionally:
2 tbs. extra virgin olive oil
2 tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Kosher salt and freshly ground pepper
1 cup grape tomatoes, halved
1/3 cup thinly sliced red onion, rinsed
1 1/2 tsp. thinly shredded fresh sage or minced rosemary leaves

1. Whisk together oil, lemon juice and zest, and pinch of salt and pepper. Toss salmon with 1 tbs. dressing.

2. Toss white and green beans, together. Ladle out onto a sided plate. Alternately stack rings of red onion on top of beans.

3. Ladle out your fish ontop of onions. Add grape tomatoes ontop of fish, then add the fresh sage or rosemary ontop if the grape tomatoes.

**Carrie Underwood is still with Chase Crawford, find out more about him here**
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Earthly Eating Recipe:

Frozen Chocolate Souffles
Serves: 1

3 cups milk
1 pkg. (8-serving size) or 2 pkg. (4-servings size each) Chocolate flavor instant pudding and pie filling
2 cups thawed whipped topping
16 chocolate sandwich cookies (like Oreo®), chopped (about 2 cups)
8 marachino cherries

Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk for about 2 minutes. Gently stir in whipped topping. Spoon 2 tbsp. of the chopped cookies into each of the eight 8-to9-ox drinking cups. Cover evenly with half of the pudding mixture. Rpeat leayers. Cover with foil. Freeze 5 hours or until firm. Remove from freezer about 15 minutes before serving. Let stand at room temperature to soften slightly. Peel away paper to unmold onto dessert plates. Top each with a cherry. Store leftovers in the freezer.

Happy Eating!

1. IN A HEALTHY SOUP: Stir 2 cups of rinsed and dried chopped kale into your favorite potato soup recipe, along with a teaspoon of finely grated lemon zest. Serve topped with garlic croutons.

2. IN A FALL COLESLAW: Follow a basic recipe for cabbage coleslaw, adding 1 cup of finely slivered kale and a small, firm Granny Smith apple, peeled, cored, and slices into thin pieces.

3. ON PIZZA: Steam kale and squeeze out liquid in a colander or with paper towels. Arrange on pizza dough with sautéed garlic and dollops of fresh ricotta. Bake until crust is golden brown.

4. SIR-FRIED: Cook kale with an equal amount of spinach, one or two cloves of garlic. and a tablespoon of chopped sultana raisins.

5. AS A WRAP: Roll up cooked spicy ground chicken or sautéed wild mushrooms in kale leaves and secure with toothpicks. Brush lightly with oil and broil, turning once, until leaves are tender, about 5 minutes.

**Don’t think crank calls can come back to haunt you? Well, they did for one friend os Mike McNeils over at Men’s Interest. Read the whole story here.**
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Earthly Eating Recipe:

Black Kale Bruchetta
Serves: 4

1 1/2 pounds black kale (or other kale), long stems removed
2 tbs. extra virgin olive oil, plus extra for brushing
Large pinch of crushed red pepper flakes
5 cloves garlic (3 thinly sliced and 2 whole)
Kosher salt and freshly ground pepper
1/2 loaf crusty Italian bread, cut into 8-1/2 inch thick slices

1. Slice kale leaves in half crosswise. In a large, deep skillet or wok, heat 2 tablespoons extra-virgin olive oil over medium heat. Add crushed red pepper flakes and slices garlic; cook, stirring, about 30 seconds (do not brown), Add kale, in batches if necessary, and sauté until just tender (but not completely limp). Remove from heat and season to taste with salt and freshly ground black pepper. Cover and keep warm.

2. Toast bread or grill it until slightly crusty. Lightly brush with olive oil. Cut whole garlic cloves in half, rub over toasts, and discard. Top toasts with cooked kale and serve.

Happy Eating!