Earthly 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!

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

1. Beverages:

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

2. Snacks:

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

3. Main Dish:

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

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Earthly Eating Recipe:

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

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

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

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

Happy Eating!

This treats are so fun to make, that your kids will love the fact that they will be able to eat something they helped make. And what they don’t know is all of these treats are good for them too.

1. Ants and the logs:

• Ants On A Log: Clery pieces (any desired length), top celery with peanut butter and add on a few raisins.

• Ants On A Slippery Log: Mix peanut butter with apple butter, fill celery pieces with the filling and top with grated carrots and raisins.

• Ants On A Cement Log: Take cream cheese and fill celery pieces, top with chunks of apple or other fruits. Dried, crushed bananas work great.

• Ants On A Colored Cement Log: Mix the cream cheese with a few drops of vanilla extract (pure) and fill the celery pieces, then top with granola.

• Ants On An Island: Mix a few drops of Worcestershire sauce with cream cheese and fill celery pieces. Top the filling with a sprinkle of sunflower seeds.

• Then have fun with your kids while they try to find more combos to add to the ant farm of celery foods.

2. Candy fake out:

1 package of dried apricots
1 1/2 cups grated coconut
2 tablespoons honey

Chop the apricots in a food processor and mix with 1 cup of coconut and the honey. Form into balls and roll in remaining coconut. Then refrigerate.

3. Dating Penguins:

Slice dates open vertically and stuff with cream cheese. Use a sliver of carrots fro the beak and little pieces of date for the eyes or even use raisins.

4. Veggie roll:

Start by wrapping a whole-wheat tortilla in a paper towel and microwaving it for 15 seconds. Spread with cream cheese, or sprinkle grates cheese all over it. Add shredded carrot, lettuce leaves, celery, leftover vegetables, etc. And roll it up. You can pop it in the microwave for an additional 15 seconds if you want it to be a heated veggie roll.

5. Smooth freezing:

Pour smoothie mix into 3-ounce paper cups, cover with plastic wrap and insert a wooden stick. Freeze for at least 8 hours before cutting or tearing the paper cup away from the frozen delight.

6. Clear it away trail mixer:

Throw open the cupboards and toss together cereal, crackers, chocloate chips, nuts, popcorn, etc. Anything goes and everything will go.

7. Crayon colored smoothies:

2 cups ice
1 cup yogurt
some fruits (such as a couple bananas, or strawberries or even a can of fruit packed in its own juice will work)
1 cup liquid (like milk or juice or even flavored water)

Put all the ingreidents into a blender and mix on high for 1 minute. Serves 4

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Earthly Eating Recipe:

Rosy Pickled Turnips
Serves: Makes 4 pints

1 beet (3 inches in diameter) or a small can of beets
3 1/2 cups hot water
7 tbs. picking salt
1 1/4 cup white vinegar
4 turnips about 3 inches in diameter
8 cloves of garlic, peeled and halved

Cook the washed, unpeeled beet in 2 inches of water in a small saucepan for 20 minutes. Cool, peel and cut into 1 inch pieces. Set aside. Dissolve salt in hot water, then stir in vinegar. Peel turnips and cut into 1 inch pieces. Place turnips, beet and garlic in clean, 1 pint canning jars, and cover with salt water. Screw on clean canning lids. Kept at room temperature, these pickled turnips are ready to eat in 3 days.

Turnip Apple Slaw
Serves: 4

1 tbs. plain yogurt or kefir
2 tbs. soy or regular mayonnaise
1/4 tsp. freshly grated black pepper
1 tsp. honey
1 apple, quartered, cored and thinly sliced (use your grater’s flat blade)
2 turnips (3 inches in diameter), peeled and coarsley grated
1 scallion, finely chopped

Combine the yogurt, mayo, pepper and honey in a alrge bowl. Mix in the apple, turnips, and scallion. Chill before serving as a side dish or slathering onto burgers or sandwiches.

Happy Eating!

Sorting out the choices of milk and picking the best for your family can be just as good as thumping the right watermelon. Here’s some ways and definitions of the different kinds of milk and milk alternatives available on the market today. This guide will help you make the right choice. Because, let’s face it, you can’t thump the milk gallon in order for it to tell you which one is the correct milk.

• Grass-fed Milk: Comes from farms that allow cows to roam freely and nourish themselves by grazing in fields (this is called pasturing) rather than farms that follow the more common practive and restricting the cows’ movement and feeding them with grains. The milk from pasturized cows is free of hormones and antibiotics, and some belive it’s more nutritious. But, there are currently no government mandated standards for this type of labeling.

• Hormone-free Milk: Is free of what some believe are harmful artificial hormones. To increase milk production, conventionally raised cows are injected with the artificial growth hormone rBGH (recombinant bovine growth hormone).

• Organic Milk: Comes from farms that raise cows with no antibiotics, synthetic hormones or pesticides. Animals are raised humanely and given certified organic feed, or graze on pastures that are certified organic.

• Raw Milk: Is unpasteurized, unhomogenized and illegal in 25 states. Supporters swear by its superior mutrition and taste. Critics warn about documented cases of serious illness in some people who have consumed it.

• Milk Alternatives: Are made from soy, rice, almonds, hazelnuts and grains such as oats.
The Raw Deal: More Americans are turning to raw milk, believing that unpasteurized, unhomogenized, straight-from-the-cow milk is healthier. That’s despite objections from the government and some health professionals, as well as bans on its sale in many states. Though the FDA warns that consumers are risking their health by drinking raw milk, more people are joining clandestine milk clubs, hoping a black market will get them the white stuff. They believe raw milk has a richer flavor and is more nutritious than pasteurtized milk, which is heated and cooled to kill bacteria like E. coli and salmonella. Raw-milk proponents argue that the process kills beneficial bacteria and say that raw milk leads to stronger immune systems. Those opposed to raw-milk say that they won’t risk their families being exposed to disease-causing bacteria and that studies have yet to prove its safety. Detractors also claim that it has too little vitamin D, which is added to most pasteurized milk anyway.

(if you are lactose intolerant, allergic to dairy or simply interested in cutting down on dairy products in your diet, visit Dairy Free Living for tips, recipes and more information.) (Source: Kiwi 2007)

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Earthly Eating Recipe:

Organic Drop Biscuits
Serves: (Makes about 8 to 10 biscuits)

3 1/2 cups baking mix
1 stick softened butter
1 1/2 cups milk (try to use as much organic ingredients as you can.)

Preheat oven to 425°F. In a large bowl or mixer, incorporate all ingredients until just moistened. Drop one-half cup of mixture for each biscuit onto a greased cookie sheet and bake for 12 to 15 minutes or until golden brown. Fully cooked biscuits should have a hollow sound when tapped.

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)
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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!

• 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!

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

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

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

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

• A clean, crowd-pleasing organic white wine.

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

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

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

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

1. The Tart-ini:

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

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

2. THE SLEIGH DRIVER:

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

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

3. PINE TREE MARTINI:

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

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

4. VANILLA VODKA DESSERT:

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

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

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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets

Almond Sugar Cookies
Serves: Makes 3 dozen

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

1. Finely chop the almonds in a food processor.

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

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

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

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

6. Preheat oven to 350°F.

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

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

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

10. Bake about 7 minutes or until golden brown.

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

Happy Eating!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Earthly Eating-Count Down To Christmas Recipe Of Sweets

Sugarplum Fairy Treats
Serves: Makes 2 dozen

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

1. Preheat oven to 350°F degrees.

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

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

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

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

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

Happy Eating!

Decoding the labels from conventional to organic to soy milk can be over whelming. To help you choose the healthiest and most delicious milk, here’s some hints in the different categories so you can choose just the right one for your family or yourself.

• Conventional: Cow’s milk is an excellent source of high-quality protein and eight vitamins and minerals: Calcium, niacin, phosphorous, potassium, riboflavin, and vitamins A, B12, and D. It is recommended that every person more than two years old drink skim or one percent milk in order to limit the consumption of artery-clogging saturated fat. An eight-ounce serving of whole milk contains 150 calories and eight grams of fat. Two precent milk contains 120 calories and five grams of fat. One precent milk contains 100 calories and 2.5 grams of fgat. And skim milk contains just 80 calories and 0 grams of fat. Skim milk is also less likely to contain toxins as well. The bottom line: This milk is the cheapest, but the savings may be hard to justify if you are concerned about health issues and the welfare of animals.

• Made Without Artifical Hormones: This means that the cows were not given the synthetic bovine growth hormones rbST to incease production. The bottom line: You may pay a bit more for artifical-hormone-free milk and you won’t taste a difference, but the quality is better. Healthier cows, give healthier milk.

• Organic: Organic milk comes from cows that are not treated with synthetic growth hormones and antibiotics and whose feed is free of animal by-products, prohibited pesticides, and animal waste in their feed product. The bottom line: You will pay up to twice as much per gallon as for conventional milk because most organic dairies are small-scale farms that don’t have the capacity to mass produce. But you will notice a difference in taste and you will get a big nutritional boost.

• Soy: Made with the liquid extracted from soybeans, this milk has a taste that varies from beany and thin to sweet and velvety, depending on the brand and flavor (it’s available in vanilla, mocha, and strawberry, to name a few). The bottom line: Just like soy burgers, soy milk is an appreciated taste. But the nutritional value over cow’s milk is there and will be noticed within the health of your whole body over all. Introducing soy milk into your diet is wise and to start, try adding soy milk flavors to your coffee or even bran cereal in the morning.

**Are you looking for that alternative to the everyday run of the mill, “You Cut” trees? Over at Earthly Garden here at 451 Press, Susan Walsh has some splendid ideas on that very topic. Live trees are beginning to become more popular in homes, and it helps the earth as well. Check out her posting and bring a live tree into your own home this season.**
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Earthly Eating Recipe:

Confetti Breakfast Burrito
Serves: 4

2 large eggs
4 egg whites
2 tsp. olive oil
1 medium tomato, seeded and chopped
1/4 cup diced green pepper
1/4 cup diced red pepper
1/4 cup diced yellow squash
1/4 cup chopped green onion
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste (optional)
4 tbs. soy bacon bits, to taste (optional)
4 whole-wheat tortillas, room temperature or warmed

1. In a medium bowl, beat egg with egg whites. Set aside.

2. Heat olive oil in a nonstick skillet over medium heat. When oil is hot, add tomato, peppers, squash, and onion. Cook 3 minutes, stirring constantly.

3. Add eggs and scramble with a fork.

4. Add salt, pepper and cayenne pepper, if using.

5. When eggs are cooked, stir in soy bacon bits, if using them.

6. Divide eggs evenly onto tortillas. Roll up tightly, burrito style, and serve immediately.

Happy Eating!

HAPPY THANKSGIVING EVERYONE!

Brown rice has a lot of nutritiona value and can be a great alternative to white rice. If you know what the varieties are you can add brown rice to just about any dinner menu. It can add flavor, color and even texture to most any meal. Start your brown rice addition with any fiber-rich option. Below are some to ideas on varieties to start you out.

• Lundberg Family Farms Organic Black Japonica ($2.49): The richest. This blend of mahogany and black rices matches its dark color with a deep, musky flavor. It’s perfect for stir-fried, Asian-inspired stuffings.

• Lotus Foods Bhutanese Red Rice ($3): With its gorgeous russet hue, this Himalayan-grown rice is full and hearty yet tender and fine. Perfect for pilafs, risotto, salmon side dishes.

• Lundberg Family Farms Organic Wehani ($2.49): This mohogany rice has a subtle sweetness and an aroma not unlike that of buttered popcorn. Perfect for fruit and nut accented salads.

• Royal Blend Texmati Brown & Red ($6): Nutty and earthy, this aromatic blend boasts a satisfying chewy texture. Perfect for spicy rice pudding.

**Lynn Little wishes everyone a Happy Thanksgiving over at Wii Rally here at 451 Press. Happy Thanksgiving Lynn. Stop by and wish her the same by clicking here.**
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Earthly Eating Recipe:

Cranberry Bran Muffins
Serves: 12

1 1/2 cup dried cranberries
1 cup oat bran
1 cup soy or rice milk
1/3 cup honey
1/4 cup canola oil
1/4 cup molasses
2 eggs
1 cup whole-wheat pastry flour
1/2 cup wheat germ
1 tsp. baking powder
1/2 tsp. baking powder
1 tsp. cinnamon

Preheat oven to 375°F. Line muffin cups with muffin papers or grease with canola oil.

In a large bowl, combine dried fruit with bran, milk, honey, oil, molasses, and eggs. Let stand 10 minutes. Meanwhile, mix dry ingredients together. Add to wet ingredients and stir just until moistened. Don’t overmix. Batter will be somewhat lumpy.

Spoon batter into muffin cups. Bake for about 20 minutes until lightly browned and knife inserted in center comes out clean.

Happy Eating!

1. Add some ginger to your cabinet: It helps aching muscles, upset stomach, as well as nausea. Peel and thinkly slice a 2-inch pice of ginger root and add to a 4 cup glass of boiling water. Cover and simmer for about 15 minutes. Strain the gingerroot and add some lemon juice or slice of lemon and honey to taste. Sip wherever you need it. Make some in advance and keep in the refrigerator to have on hand. Keeps for about 2 weeks in the refrigerator and 2-3 months in the freezer.

2. How to cut a mango: A. Lay the fruit on one flat side and slice through lengthwise, as close to the pit of the fruit as possible. Repeat with the flat side of the fruit. B. Cut lengthwise and crosswise inot the flesh of the fruit (but not the skin) on each slice of the mango. C. Press up on the skin of the mango to expose cubes of the flesh and slice cubes into a bowl.

3. Keep a sticky situation under control: Keep a jar lid on some sticky products from sticking together and causing a cementing action on the jar by placing a square, larger than the jar lid, of waxed paper under the lid of the jar before resealing it back together. This expecially helpful with jars of product that are in the fridge, such as jelly or jams.

**”Christina Milan has confirmed that her pal Xtina will be adding a little baby boy to the Bratman household come January,” states Robyn over at the Christina Aguilera blog here at 451 Press. Read the whole story here.**
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Earthly Eating Recipe: (Day 2 of Week Of Sweets)

Cinnamon Snickerdoodles

Cookie Dough:
1 3/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp. baking powder
1 stick (4 oz. margarine, softened
3/4 cup sugar
1/4 vanilla soymilk
1 tsp. vanilla extract

Cinnamon Sugar:
1/2 cup sugar
3 tbs. ground cinnamon

1. Preheat oven to 350°F. Coat baking sheet with cooking spray.

2. To make the cookie dough: Whisk together flour, cornstarch, and baking powder in a bowl. Beat the margarine in sepearte bowl with an electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.

3. To make cinnamon sugar: Combine sugar and cinnamon on a large plate.

4. Shape dough into 1-inch balls. Roll each ball in cinnamon sugar, and place 1 1/2 inch apart on prepared baking sheet. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store snickerdoodles in an airtight container.

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!

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

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

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

**MAC’s newest holiday collection is more than just shiney it’s almost antique. Marco Felgueiras over at Hot or Not Beauty has the entire story on how popular it is and where you can get your own MAC’s shiney collection. Read how here.**
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Earthly Eating Recipe: (Day 3 of Low-Fat Eating)

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

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

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Raspberry-Orange Smoothie
Serves: 2

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

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

Happy Eating!

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!