Earthly Eating

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

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

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

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

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

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

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

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

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

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

Looking for lunch bags? Check these out:

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

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

Spiced Turkey Empanada
Serves: 4
Calories 419 per serving

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

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

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

Happy Eating!

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

Try:

1. Naked Juice Green Machine

2. Odwalla Superfood

3. Sambazon Supergreens Revolution

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

Try:

1. LUNA Bar

2. Organic Food Bar

3. Bumblebar

4. LARABAR

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

Try:

1. All Mixed Up by Eden Foods

2. Goji Berry

3. Organic Trek

4. Or make your own

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

Try:

1. Jarrow Formulas Muscle Optimeal

2. Solgar Whey To Go

3. Ultimate Life’s The Ultimate Meal

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

Poached Pears and Juniper Berries
Makes 6

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

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

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

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

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

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

Happy Eating!

1. Walk 30 minutes a day every day, no matter what-and then call someone.

Walking a half-hour a day decreases the risk of having a heart attack by about 30 percent. Calling someone every day is crucial; that’s the real commitment. Find a person who’s supportive and will not nag but will call if you haven’t called her/him.

2. Know you blood pressure and do whatever it takes to get it down to 115/75.

You blood pressure number may be even more important than your cholesterol. And you can lower it yourself. The best way-getting a little exercise and loosing some belly fat. Why belly fat? The omentum is what hangs over the stomach. The fat that’s stores there feeds the kidney, liver and other vital organs. This fat pushes on the kidney and causes more blood pressure to drive blood through.

3. Eat an ounce of nuts a day.

Nuts raise HDL good cholesterol and decreases inflammation. But they have a heart benefit independent of those too. Nuts have healthy omega 3 fatty acids, healthy protein and some fiber. And this tip is easy to do. Nuts that are raw, fresh and unsalted have the most benefit.

4. Learn your HDL number and do what you can raise it to 50.

For women, some believe a high HDL is more important than a lower HDL. The higher the number, the better (50 is fine). Easy ways you ca increase it, exercise, have one drink a day at the most; eat healthy fats, such as olive oil and canola oil and nuts. Talk to your doctor about niacin, which raises HDL but can have side effects

5. Eat 10 tbs. of tomato sauce a week.

Tomato sauce is loaded with blood-pressure-lowering potassium.

6. Floss you teeth regularly.

Avoiding periodontal disease prevents inflammation in the arteries, which helps you head off hear disease. Most people don’t know that your oral health affects all your arterial health, and that includes blood flow to the heart and sexual organs, and maybe even wrinkles on your skin.

7. Eat no more than 20 grams of saturated fat a day and as little trans fat as possible.

Saturated fat and trans fats lead to inflammation in the arteries. A cinnamon roll may have 7 grams of saturated fat. A 4-ounce slice of roast pork tenderloin has about 4 grams. Trans fats (particularly hydrogenated oils, found in many processed and baked foods, are probably at least as bad as saturated fats, and maybe a little worse.

8. Read label and throw out all food that has sugar in the first five ingredients.

Don’t be fooled by foods that are low in fat but high in sugar. The sugar causes inflammation. And if you eat more sugar than you need, it gets morphed into omentum fat, that dangerous fat around the belly. For a while in the 1990s, many people used “low fat” salad dressings that turned out to be loaded with calorie-laden sugar. And those dressings didn’t contain any good fats like olive oil, which are beneficial. Healthy fats are better than empty sugar calories.

9. Have a glass of wine or beer today.

There may be an anti-inflammatory-effect. But it’s a consistent finding that teetotalers have a higher risk of heart disease than people who drink a little, and people who drink a lot have little heart disease but tend to die of cancer. Any type of alcohol in moderation is good for the arteries.

10. Eat 9 servings of colorful fruits and vegetables a day.

That comes with a lot of fiber, and you shouldn’t increase to that amount all at once. You will adjust and so will your body in 2 to 6 weeks. Make sure you wash fresh produce carefully and thoroughly. There are farmers’ markets all over the country now. If you try fresh locally grown veggies prepared well, you will be amazed at how goof they taste.
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Earthly Eating Recipe

Double Dark-Chocolate and Ginger Biscotti
Makes: 2 1/2 dozen

1 cup all-purpose flour (spooned and leveled)
1/3 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1 large egg plus 1 large egg yolk
1/2 cup sugar
1 tsp. vanilla extract
1/4 cup canola oil
1/2 cup walnuts, coarsely chopped
3 ounces dark chocolate, coarsely chopped (1/2 cup)
1/4 cup finely chopped crystallized ginger

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.

2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined, set aside. In a large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in vanilla and oil until well combined.

3. With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).

4. With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325°F.

5. Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, and then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

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!

Like other cabbage crops, kohlrabi is loaded with good nutrition. Just 1 cup of raw kohlrabi contains nearly 100 precent of the daily requirement for vitamin C, plus it’s a good source of fiber, and has less than 40 calories. Cole crops such as kohlrabi also contain glucosinolates, which breaks down into compounds that researchers think may help protect against many kinds of cancer.

You can use either purple or white kohlrabi in the following recipes-the interior of both types is white, and both have the same milk, tangy-sweet flavor.

Kohl Slaw
2 to 3 kohlrabu bulbs
2 carrots
1 to 2 broccoli stems (optional)
1 tsp. sea salt
1/4 cup mayonnaise
1 tbs. rice vinegar
1 tbs. sugar
Large pinch of dill or fennel leaves, chopped

Clean and peel the kohlrabi. Cut the kohlrabi, carrots and broccoli into small, thin strips (julienne), or shred with a grater. Toss the vegetables with salt, and let them sit for a few minutes to marinate. Rinse with water then pat dry.

In a bowl, combine remaining ingredients, then add vegetables. Chill before serving. Serves 4 to 6.

You can also make Kohlrabi Fries, here’s how:
Peel and slice raw kohlrabi into thin matchstick-sized strips. Spread out the strips in a single layer on a bakinbg sheet. Drizzle with olive oil, and season with salt and pepper if desired. Bake 20 to 30 minutes at 400°F until the kohlrabi softens slightly, but still has a light crunch. (Source: M.E.N. 2007)
**Donald Trump and Vinc McMahon have something in common and it’s not the fact they both have bad hair. Over at WWE Daily, Scooter has what the similar “something” is. Read it here.**
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Earthly Eating Recipe:

Mango-Cabbage Roll
Serves: 1

1/2 mango
7 ounces cabbage
3 tbs. hot soy sauce
1 tbs. Fish sauce
2 pieces of rice paper
1 1/2 ounces red bell pepper, thinly sliced
1 1/2 ounces red onion, thinly sliced
1/4 cup cilantro leaves
1 1/2 ounces Tomaine lettuce

1. Paint the rice paper with hot soy sauce to soften it.

2. Slice mango into sticks and cabbage very thickly.

3. Julienne the bell peppers.

4. Marinate the cabbage in hot soy sauce and fish sauce.

5. Place the cabbage portion of the red bell pepper, red onion and Romaine lettuce on extended rice paper.

6. Roll the paper.

7. Wait three minutes to allow all of the infredients to matinate then cut in half.

8. Serve with sliced lettuce, red onion sna dbell peppers on top. Serve it along side a small dish of the hot soy sauce.

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.

**Want a high-tech gadget to spy on people with? Over at Gadget Dose, Rob Andre has a little robot you might want to get your hands on. Read what it is here.**
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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!

Here are three steps to mastering 3 of the main cooking techniques:

• Blanching: Also known as parboiling, blanching means cooking food by sticking the food choice into boiling water then into ice cold water. Blanching is great because it retains the color, shapoe, and firm tecture of fruits and vegetable. It also preserves their nutrients, and prepared them well for the freezer.

HOW TO BLANCH:

1. Bring 1 gallon of water for every 1 pound of fruit or vegetables to a rolling boil. Be sure and cut foods into the same size so that you achieve uniform cooking.

2. Drop the fruit or vegetables in the boiling water and cook, uncovered for the certain amount of time recommended. If you salt the water (1 tbs. salt per gallon of water) it will help keep green vegetables bright. Don’t cover the pot.

3. Drain off the water and shock the fruit or vegetable in a large bowl or pot pf ice water.

• Braising: This is a two-step process of sautéing food for flavor and then simmering it with liquid to tenderize it. Braising helps break down food fibers without making them into mush. If done in the oven, gived you continues low and even heat and prevents the food from sticking.

HOW TO BRAISE:

1. Sauté ingredients until browned on all sides.

2. Add 1/4 to 1/2 inch of liquid to the sauté. Pat dry the veggies before adding them to the pot then add your liquid, this will help carmelize them before the liquid is added. Choose liquid that complements your ingredients such as chicken broth for chicken and carrot juice for carrots, etc. Don’t add so much liquid that the food is submerged. Add just enough to help the food tenderize.

3. Cover tightly and simmer 30 minutes or longer, adding more liquid if necessary. Cover the pan with foil before adding the lid, this will help guarantee a tight seal before the pan goes in the oven. Add some lemon zest, vinegar, liqueur, or fresh herbs before serving. And use tongs to turn the food, tongs give you more control.

• Sautéing: The Fench word sauter is where the term sauté comes from, meaning “to jump”, because the goal is to keep the food moving as much as possible. Sautéing is great because it lets you add olive oil, garlic, onions, and gives food the crispy texture while the natural sugars in fruits and vegetables remain and help carmelize them at the same time.

HOW TO SAUTÈ:

1. Heat a sauté pan and oil well over medium heat. Be sure to heat the pan well before adding the oil. Medium low heat for 2 to 3 mintues should do the trick before the food is added. If you aren’t following a recipe, use 1 tbs. oil for an 8-inch sauté pan or skillet. Using a little oil with butter will help ensure the butter doesn’t burn.

2. Add foods in a single layer in the pan. Don’t over crowd the food, this will make them sweat and steam and make them soft, not crispy.

3. Keep foods in constant motion by flipping or stirring the foods while they are cooking. Use a wide-edged spatual of wood or heat resistant plastic to stir your food in the pan or skillet. Use about 1/2 cup to 1 cup liquid such as wine, broth, or even water and scrape up any stuck-on bits and let it simmer 1 minute. This helps with cleanup and gives you a nice broth to work with.

**Michelle Schaefer over at About Virginia Beach, VA blog here at 451 Press wishes you all a Happy New Year. Jump on over to her blog and give her well wishes for a new year as well.**
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Earthly Eating Recipe

Sweet Sorbet Floats
Serves: 6

6 scoops (1/4 cup each) lemon sorbet
2 cups frozen, cubed mangoes, thawed or 2 fresh mangoes, peeled and diced
6 scoops (1/4 cup each) blood orange sorbet
6 scoops (1/4 cup each) vanilla frozen yogurt
6 tbs. lime juice
6 tbs. silver or blanco tequila, optional
4 cups ginger ale, chilled

1. Freeze 6 Collins or Pilsner glasses 20 minutes. Spoon 1 scoop lemon sorbet into each glass. Top with half of the mango pieces. Add 1 scoop blood orange sorbet and top with remaining mango pieces. add 1 scoop frozen yogurt to each glass.

2. Pour 1 tbs. lime juice and 1 tbs. tequila, if desired, into each glass. Pour 2/3 cup ginger ale into each glass. Serve immediately with iced tea spoons.

Happy Eating!

• Include kids in the lunch prep: Kids are more likely to eat something if they helped make it. Kids as young as age three can help even at the grocery store and help pick out fruits and vegetables.

• Limit choices: Don’t just ask you child what they want for lunch, give them two ot three options to choose from. Stock your pantry with healthy choices so that your child will have these choices to choose from as well.

• Utilize hungry moments: Use these moments to introduce new foods to your child. And give them to your child along with familiar foods so they can get used to them at their own pace.

• Educate them: Let your child know what each foods benefit is, such as calcium for healthy bones and carrots for healthy eyes.

• Looking and feeling good: Kids love things cut into shapes and cute containers and dipping foods as well. Things have to look and smell fresh. A tip: apples slices won’t turn brown if you toss them in a little lemon juice before packing them.

**January 2nd episode of Criminal Minds will be a rerun to start the new year with. Over at Watching Criminal Minds blog here at 451 Press, Katie Mientka has the details on that episode and the some tidbits for the upcoming broadcasts. Read it here.**

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Earthly Eating Recipe

Chocolate, Cranberry and Oatmeal Bars
Serves: 32

1 cup dried cranberries
1/4 cup orange juice
1 1/2 cups flour
1 1/2 cups quick-cooking oats
1 tsp. baking powder
1/4 tsp. salt
3/4 cup (1 1/2 sticks) margarine, softened
1 1/2 cups firmly packed brown sugar
2 eggs
4 squares semi-sweet baking chocolate, coarsely chopped
1/2 cup pecan pieces

Preheat oven to 350°F. Combine cranberries and orange juice in a microwaveable bowl. Microwave on HIGH 30 seconds. Let stand 10 minutes.

Combine flour, oats, baking powder and salt; set aside. Beat margarine and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Gradually add flour mixture, mixing well after each addition. Stir in cranberry mixture, chocolate and pecans.

Spread dough into a 13×9 inch baking pan sprayed with cooking spray.

Bake 20 to 22 minutes or until center is set. Cool completely on a wire rack before cutting to serve.

Happy Eating!

The basics in any lunch or any meal at all is the main building blocks of anyone’s diet plan. Once people grasp the understanding of what their bodies need and what they aren’t given it, the “diet” fads will go bye bye. Here are some main ideas to keep in mind when making healthy food decisions.

Whole grains, fruits and vegtables (one of each), calcium and lean protein are the components of a healthy lunch. And the USDA recommends the following:

• Six onces of grains: half of the daily intake should be whole grains, but 100% is best. Whole grains contain fiber and vitamins that refined grains do not. Choose whole grain products when buying breads, tortillas, pastas, and cereal. Serve brown rice, quinoa, whole barley, bulgar or buckwheat as well.

• Two and a half cups of vegetables and one and a half cups of fruits: Choose fresh and keep it varied, since different fruits and vegetables offer different vitamins and nutrients. Include fruits and vegetables in a variety of colors, and buy what’s in season: apples in autumn, oranges in winter. Shop local farmers markets or join a community suppoerted agriculture (CSA) co-op that arranges food deliveries from a local farm. And always buy organic.

• Three cups of milk for children two to eight years old: Try to include l;owfat milk and cheese, yogurt, non-genetically modified (non-GMO) calcium fortified soy or dark, leafy greens.

• Five ounces of lean protein: Use lean varieties of turkey, chicken and ham. Fatty fish such as fresh salmon and tuna are packed with healthy omega 3-fatty acids. Low-mercury canned tuna and antibiotic and hormone-free meats, both great choices, are cold in many supermarkets, even as store brands. If the animal source protein is a problem try legumes, non-GMO tofu and tempeh are great alternatives. (Source: KIWI 2007)

**Have you thought of your New Years resolution? Chuck Hinson over at Charlotte, NC blog here at 451 Press has listed his and it’s a mighty fine list at that. Read it here.**
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Earthly Eating Recipe

Creamy Rice Pudding
Serves: 8

1 1/2 quarts 2% milk
1 cup sugar
1/2 cup white rice
1/2 cup raisins
1 tsp. vanilla extract

Combine milk, sugar and rice in a heavy saucepan. Bring to a gently boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubbles breaking only at the outside edge of the surface. After an hour, the rice should be soft.)

Add raisins, increasse heat to medium heat, and cook, stirring frequently, until the rice has absorbed most of the rest of the milk, but not all, and the pudding is creamy (about 30 minutes longer).

Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will be very creamy. Serve warm or well chilled.

Happy Eating!

Ham & Cheese Wheels
Serves: 4

4 8-inch whole wheat flour tortillas
1/2 cup light cream cheese, softened
1 large carrot, shredded (about 1 cup) or 1 cup pre-shredded carrots
1/2 cup pre-shredded redsuced-fat cheddar cheese
6 oz. thinly sliced lean deli ham

1. Spread the cream cheese evenly over each of the tortillas.
2. Layer each tortilla with carrots, cheese, and ham.
3. Roll up tightly and slice into 3/4 inch rounds. Serve with your choise of dipping sauce. Don’t have any dipping sauce ideas try this one.
Dipping Sauce:
1/4 cup honey mustard
1/3 cup barnecue sauce
1/4 cup hummus

Better B.L.T.s
Serves: 4

1/2 lb. nitrite-free bacon ( 8 to 10 slices)
4 tsp. light mayonnaise
8 slices whole wheat bread
8 leaves of romaine lettuce, washed and dried
4 thin slices of organic tomatoes

1. Cook the bacon according to the package instructions until they are crisy. Pat with a paper towel to remove excess fat.
2. To make the sandwiches, spread 1 tsp. mayonnaise on the bread.
3. Layer even;y with 1 lettuce leaf. Slice, wrap in plastic wrap to keep them fresh or slice and serve.

Easy Pasta Salad
Serves: 8-10

1 lb. dried dried bowtie pasta
4-5 cups fresh or frozen broccoli florets
1 pint cherry or grape tomatoes, sliced in half (2 cups)
1 can (14 oz.) artichoke hearts, drained, rinsed and quartered (optional)
6-8 oz feta cheese, crumbled
3/4 cup pitted kalamata olives, chopped or 1 can (6 oz.) small black olives, drained
1/3-1/2 cup light Italian or Caesar salad dressing
1/3 cup chopped fresh basil or cilantro, optional

1. Cook the pasta according to the package directions. Four minutes before the pasta is done cooking, add the broccoli. Bring back to a boil and cook until the pasta is done completely. Drain and place in a large bowl.
2. While the pasta is still warm, add the tomatoes, artichoke hearts, cheese, olives, salad dressing, and herbs as desired and stir to combine. Serve warm or chill for a cold pasta salad dish.

Taco Chili
Serves: 6

1 tbs. olive oil
2 large carrots, finely diced (about 2 cups)
1 medium onion, coarsely chopped (about 1 cup) or 1 cup frozen chopped onion
1 lb. lean ground beef 90% or higher or turkey
1 can (28 oz.) crushed tomatoes
1 can (15 1/2 oz.) blackeye peas or pinto beans, drained and rinsed
1 can (15 oz.) yellow or white hominy, drained and rinsed
1 cup water
1 can (4 oz.) diced green chili peppers, optional
2-3 tsp. chili powder
2-3 tsp. ground cumin
1 tsp. garlic powder
1/2 cup reduced-fat sour cream
1/3 cup pre-shredded reduced-fat cheddar cheese

1. Heat the oil in a large saucepan or Dutch oven over medium-high heat.
2. Add the carrots, onion and beed and cook, breaking up the large pieces, until the meat is no longer pink, 5 to 7 minutes. Drain excess fat.
3. Stir in the tomatoes, beans, hominy, water, chili peppers as desired, chili powder, cumin, and garlic and bring to a boil. Reduce the heat and simmer, uncovered, until the carrots are tender, 20 to 25 minutes.
4. Remove from the heat and stir in the sour cream. Serve in individual bowls and top with shredded cheese.

**JW over at 1P Start has visitors to his page that are still running Windows 98 and he has quite a funny story behind what he thinks about it. Read it here.**
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Earthly Eating Recipe

Chicken Wraps That Please
Serves: 4

1 tbs. vegetable oil
1 onion, chopped
1 lb. chicken breast, cubed
2 cloves garlic, minced
1/2 tsp. coriander
1/2 tsp. cumin
1/2 tsp. garam masala
1 cup chicken stock
2 tomatoes, diced
salt and pepper to taste
4 small bread rolls

In a medium fry pan, heat oil over low heat and add onion and cook until softened, about 10 minutes. Add chicken and raise heat to medium-high. Cook for 10-15 minutes or until chicken is cooked through.

Add garlic, spices and chicken stock and simmer for 10 minutes.

Add tomatoes and cook until softened, 7 minutes. Add salt and pepper to taste.

Cut off one end of each loaf of bread. Fill the bread with chicken mixture and serve.

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!

How about some healthy pies? Here are three “not your normal pies” that are sure to be family pleasers, even for the most picky eaters.

• PIE #1

Shepherd’s Pie:
Serves 6

1 tbs. vegtable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tbs. tomato paste
t tsp. chopped fresh or dry rosemary
1 tbs. chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tbs. unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

1. Preheat ovent o 375°F.

2. In a large sauté pan over medium high heat, heat the oil, than add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer unti the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden brown, about 30 to 35 minutes.

• PIE #2

Ricotta Pizza Pie
Serves 12

For the crust:
3 cups all-purpose flour
1 tbs. kosher salt
6 tbs. olive oil
2 eggs, beaten and mixed with 6 tbs. water

For the filling:
5 eggs, beaten
1/2 cup grated pecorino
1 pound ricotta, excess liquid drained
1 cup salami, such as sopressata, sliced or cut into 1/2-inch cubes
1 cup shredded mozzerella (or mild cheddar or Gouda)
1/2 tsp. freshly ground black pepper
2 tbs. chopped Italian parsley

1. Prehat over to 400°F.

2. Place the flour, salt, and olive oil in a large bowl and work it with your hands until the oil is incorporated and the mixture resembles crumbles.

3. Add the egg mixture and toss until the dough comes together in a dry mass. (Add another tbs. or two of water, if needed). Knead until just smooth.

4. Flatten the dough into a disc. Set aside.

5. In a large bowl, combine all the filling ingredients except 1 tbs. of the eggs and 1 tbs. of the pecorino.

6. Line the bottom and sides of a 9-inch diameter pie dish with 2/3 of the dough (rolled out 1/8-inch thick), allowing for a 1-inch overhang.

7. Scrape the filling into the dish and top with the remaining 1/3 of the dough (rolled out to the same thickness). Press the edges together to seal, and cut slits in the top of the crust.

8. Brush with the reserved egg and sprinkle with the reserved cheese.

9. Bake for 10 minutes, then reduce heat to 350°F and bake until the top has puffed out, about 1 hour more.

10. Let cool for 15 minutes before removing from the baking dish. Serve warm or at room temperature.

• PIE #3

Cupcake-Tin Pork Pies:
Serves 12

3/4 pound ground pork
1 medium onion, peeled and grated
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbs. chopped fresh sage
1/2 cup bread crumbs
1 9-inch discs prerolled, refrigerated pie dough (Such as Pillsbury)
2 eggs, beaten

1. Preheat oven to 375°F.

2. Grease two 6-cup muffin tins with butter.

3. In a large bowl, combine all the ingredients but the dough and 1 tbs. of the eggs; refrigerate.

4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.

5. Reroll the scraps, then cut out 12 more 2-inch circles.

6. Line the bottoms and sides of the tins with the 4-inch rounds.

7. Divide the filling evenly among the cups. Press the 2-inch round on top, pinching the edges together to seal.

8. Poke a hole in the center of each pie.

9. Brush with the reserved egg and bake until the tops are browned and puffed slightly. 30 to 35 minutes.

10. Let cool for 15 minutes before removing the pies. And serve warm.

**Country Music Herald, written by Heather Scoville states that there is a seasonal entry into the top ten this week with Toby Keith’s “A Classic Christmas”. And with Christmas neary it will be a great addition to your music while trimming the tree or opening those gifts on Christmas morning. Read all about it by clicking here and see the rest of the top ten for the week.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Banana Smoothie
Serves: 2

2 medium bananas, peeled and sliced
1 container (8 oz.) nonfat plaing yogurt
1 1/2 cup skim milk
1 tsp. toasted wheat germ
Dash of cinnamon or nutmeg

In a blender, combine banans, yogurt, milk, and wheat germ. Blend until smooth. Pour misture into chilled glasses. Sprinkle with cinnamon or nutmeg. Serve immediately.

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!

1. The Chef’s Knife: A 8-to10-inch chef’s knife is a must in any kitchen. It works for everything from cruching garlic with the side of the blade, to chopping spinach. The large blade provides plenty of surface area for dicing potatoes or a bunch of herbs, plus plenty of sharpness and stength to tackle hard-to-slice items such as a head of ice berg lettuce. If you have smnall hands or don’t feel comfortable wielding a big knife, try a 6-inch or a santoku-style knife. Look for a high-carbon stainless steel is the material of choice for a chef’s knife. It really is the best of both worlds. High -crabon stainless knives are rust-resistant but still hold their sharpness.

2. The Pairing Knife: With its 3 1/2 to 4-inch blade, this petitie kitchen wonder can slice, dice, mince, and peel-although you will probably want to use a chef’s knife for big choppoing jobs like stir-fries and grain salads. Look for a stainless steel model with a smooth blade. Avoid cheap pseudo-serrated knives, but do look for bargans. Because of their size, paring knives can get lost in a pile of peels and accidentally thrown out.

3. The Serrated Knife: Alternate called a bread, carving, deli, or utility knife, this model is defined by its toothly blade that does just as well sawing through a crusty loaf of bread as it does slicing delicate tomatoes and citrus without crushing the insides. Look for 6-to-7-inch blade ones. You don’t need a 10-inch carving knife. The other provides plenty of slicing surface and is much easier to store in your kitchen chopping block.

**Do you love vintage anything? Over at Bead Arts Cindy Lavin has a bracelet that you would just love. It’s a vintage button bracelet and it’s as easy to make as sewing on a button. Read how to make the bracelet here.**
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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets-20

Rabanadas
Serves: 4

1 cup milk
1 tbs. sugar
1/2 baguette of French bread, sliced into 2-inch thick pieces
3 eggs
1/2 cup vegetable oil
1/4 cup confectioners’ sugar (to taste)
1/2 tsp. ground cinnamon (to taste)

Measure the milk and sugar. Mix together in a medium bowl. Set aside.

Beat the eggs in another medium bowl. Set aside. Wash your hands every time you handle eggs.

Measue the confectioners’ sugar and cinnamon. Mix together in a third bowl. Set aside.

Dip each slice of bread into the milk mixture, soaking each side competely.

Use a spatula or tongs to dip both sides of the soaked bread into the eggs.

In a large frying pan, heat the oil on a medium-high setting. Fry the bread until browned on each side.

Once bread is fried, use a fork or clean tongs to dip each piece int the bowl of confectioners’ sugar and cinnamon to coat. And serve.

Happy Eating!