Earthly Eating

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

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

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

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

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

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

**Jessica Simpson was a guest on The View and discussed airport security with Whoopie Goldberg, and the rest of the ladies. Watch the small clip over at Simpson Watch by clicking here.**
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Earthly Eating Recipe:

Vegetable Pancakes
Serves: 6

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

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

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

Happy Eating!

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!

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

° ACIDIC FOODS:

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

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

• Grains: White flour.

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

• Dairy Foods: Yogurt.

• Animal Products: Dry sausage, beef, pork.

• Sweetness: White sugar.

• Condiments: Vinegar, mayonnaise, pickles.

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

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

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

• Mexican: Ceviche, carne asada with refried beans.

° ALKALINE FOODS:

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

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

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

• Legumes: Soybeans, lima beans.

• Dairy Foods: Most cheese, milk, butter.

• Animal Products: Seafood, eggs, duck.

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

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

• Beverages: Mineral water, tea, beer.

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

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

• Mexican: Guacamole, chicken mole with stewed beans.

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

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

Low-Fat Dieting

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

1. Replace bad fats with good fats.

2. Use meat sparingly.

3. Learn to love beans, grains and nuts.

4. Eat fish at least twice a week.

5. Load up on greens and veggies.

6. Kick the potato habit.

7. Go for the whole grains.

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

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

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

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

Happy Eating!

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!

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

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

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

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

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

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

**Looking for a way to blog successfully? Then check out what Lynn Little over at SEO Dance has as far as using Twitter for a website blogging choice. Read the whole story here.**
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Earthly Eating Recipe: Week Of Salmon Recipes (Day 5)

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

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

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

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

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

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

Happy Eating!

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

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

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

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

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

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

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

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

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

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

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

1. Preheat grill.

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

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

Happy Eating!

• A small change: A small change can be a big one to your diet. If it’s the right one. If you replace th stnadard iceberg lettuce in hanburgers, tacos, and subd with fresh spinach, you add an awesome amount of vitmain A and C, folic acid, and other nutrients to meals. Honestly you can’t taste the lettuce or the spinach difference at all. So you can try this painless way to sneak more nutrition into your and your family’s favorite foods. Toss fresh spinach into anything. Salad mixes, sandwiches, pizzas and anything else you can think of. There is a restaurant in Arkansas, where I used to live, that served spinach topped pizza and let me tell you it was the best. It gave the cheese on the pizza a richer taste.

• Make a better oatmeal: For a morning calcium boost, cook instant oatmeal with skim (or soy) milk instead of water.

•De-ice your smoothies: Use frozen bananas instead of crushed ice for a nutritious twist to your favorite smoothie.

•Mix your cereals: If you are stuck on a sweet breakfast cerals, try belinging your favorite with a bett-for0you brand. For example: Mix Honey Nut Cheerious® with Grape-Nuts® or Cap’n Crunch® with some type of bran cereal.

•Modify your muffins: Mix high-fiber, nutrient-dense dried fruits like apricots into your batter, half the all-purpose flour with soy flour.

Here is another FYI in the cereal department: Eating more ceral fiber, the kind found in whole wheat breadm ceral, pasta, rice, and oats, may help you avoid one type of stomach cancer. If you consume cereal fiber you have over a 70% lower chance in developing certain types of cancers such as oral cancers, stomach cancer, throat cancers, and cancer of the esophagus.

** Think you are bypassing caffeine by drinking a citrus soda, you maybe getting just as much if not more than a regular cola. Over at Encouraging Health, Brick O’Neil shows a run down of some of the most popular citrus sodas compared to regular colas and shows their caffeine content. Read the whole story here.**
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Earthly Eating Recipe: Week Of Salmon Recipes, Day 3

Chili-Rubbed Salmon With Gazpacho-Black Bean Salso
Serves: 4

Ingredients for the Chili-Rubbed Salmon:
Olive oil cooking spray
2 tbs. fresh lemon juice
1 tbs. sugar
3 tsp. chili powder
2 tsp. finely ground cumin
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
4 (5-ounce) salmon fillets

Gazpacho-Black Bean Salsa:
1 cup tomato juice
2 large tomatoes, seeded and diced
1 green bell pepper, seeded, and diced (optional)
1/4 cup diced red onion
1/4 cup canned black beans, rinsed and drained
2 tbs. fresh lemon juice
2 tbs. chopped fresh parsley

1. Preheat oven to 400°F.

2. Coat a baking sheet with cooking spray, and set aside.

3. In a shallow dish, combine lemon juice, sugar, chili powder, lemon zest, cumin, salt, and balck pepper. Mix with a fork, or whisk until blended. Add salmon fillets, and turn to coat. Transfer salmon to prepared baking shett, and roast 15 minutes until fork-tender.

4. Combine all salsa ingredients in a medium-sized bowl. Toss to combine. Cover and refrigerate until ready to serve.

5. Serve salmon with salsa on top and alongside.

Happy Eating!

You should maintain your acid-alkaline balance to curtail colds and keep inflammation in check. Paying attention to the acid-alkaline balance is one if the most crucial ways you can affect your health status. It inpacts immunity, digestoion, bone strength, symptoms of joint disease, hormones, and the function of essential internal organs. What’s more, a spoonful of alkalinity can also lessen the severity of colds, sore throats, and other winter illnesses.

First of all, what is pH? It is a measure of acidity and alkalinity. The word comes from the French pouvoir hydrogène, pH describes hydrogen ion activity. A pH of 1 is more acidic, 7 is neutral, and 14 is the most alkaline. The balance of aciity and alkalinity in your body allows essential chemical reactions to take place in cells and tissues. The stomach, with all its fluctuation digestive juices, is more acid than the brain or blodd, which are slightly alkaline (at about 7.1 and 7.4). The balances are maintained via various proteins, minerals, and kidney and lung functions. Everything you eat or drink affects PH balance. Breathing regulates PH as well.

Cells need to be slightly alkaline; most Americans, however, suffer from an abundance of acidity. Stress, medications, illness, and highly strenuous exercise promot acid production; so do many of the foods favored in the typical Western diet. Fatty, high-protein fast foods like cheeseburgers and french fries trigger the stomach to secrete extra amounts of acidic digestive juices. Refined flour and sugar, reduce the acid compounds once they’re metabolized. Considering that too much acidity is associated with many degenerative disease, from colitis to rheumatoid arthritis, this “value meal” isn’t such a bargin after all huh?

Age is also a contributing factor. Acid-alkaline balance is relatively easy to maintain whne we are young and out regulating mechanisms are in good working order. But, each passing decaed, starting in our 40s or even earlier, the efficiency of our buffering systems begins to decline rapidly.

Take for instance the following the following foods and where the are on the pH scale. Most foods range between 2 and 8 on the pH scale:

•Blackberries: 3.8-4.5

•Tomato: 4.3-4.9

•Banana: 4.5-5.2

•Whole-Wheat Bread: 5.4-5.8

•Potato: 5.4-5.9

•Artichoke: 5.5-6.0

•Cantaloupe: 6.1-6.6

•Brown Rice: 6.2-6.8

•Sea Bass: 6.5-6.8

•Tofu: 7.2

•Tea: 7.2

•Camembert Cheese: 7.4

Here are 10 ways to Alkaline:

1. For Breakfast: Instead of orange juice, coffee, and a bagel, have a slioce of melon, herbal tea or a garin-bases coffee substitute, and whole-grain toast.

2. At Lunch: Opt for bean or vegetable soup rather than tomato soup.

3. Add Crunch And Color To Your Salad: With celery and sweet red peppers rather than tart cucumber and tomatoes. And instead of an acidic vinaigrette, prepare a dressing using tahini and soy sauce: In a medium bowl, combine 1/4 cup tahini (sesame paste), 1/4 cup water, and 2 tablespoons soy sauce, beating together with a fork. Stir in 1 tablespoon finely ground parsley, and season to taste with freshly ground black pepper.

4. If You Feel Like A Burger: Stick tyo soy meats.

5. Choose Fish: It’s more alkalizing than red meat.

6. Iced Ginger Tea: Has the pleasing bite of a cola drink wihtou the high acidity.

7. For A Calcium Fix: Choose a small wedge of cheese (typically 5.0 to 6.1 pH) over yogurt (3.8 to 4.2). Ypgurt with sugar-sweetened fruit may be even more acidic; once sugar is metabolized, it ends up as acid in your system.

8. To Make A Less Acidic Fruit Salad: Use guava, papaya, watermelon, cantaloupe, pear, banana, figs, and dates.

9. Raise A Glass: Filled with a favorite beer insead of a tart wine to make a toast.

10. Avoid Acidity Triggers: Food sensitivities can bring about symptoms of over-acidity. Some common culprits include wheat, dairy, bus, and seafood.

Do you think you are unbalanced? To find out wheather your syustem is generally alkaline or overly acid, you can have some fun running informal tests at home. The following yes/no questionaire will give you an idea of how much you should change your pH level. And if you are luck, you won’t need to change a thing:

1. After consuming fried foods, red meat, fast food, colas, or desserts, I don’t feel my best.

2. I eat refined foods like white flour and sugar regularly.

3. I regularly take asprin, antibiotics, or unbuffered vitamin C.

4. Vigorous exercise often leaves me feeling exhausted.

5. After an hour of work at my desk, I’m mentally and physically tired.

6. My muscles often feel stiff and sore.

7. I have a history of osteoporosis, arthritis, or gout.

8. I frequently get sick with colds.

9. I am susceptible to sore throats, canker sores, or food allergies.

10. I am over the age of 50.

(If you answered yes to five o more of these questions, you are more than likely to be over acidic. Even one yes could be an indicator. Talk to your doctor to get a more accurate test and to find out how to change it.)

(Source: Some information pulled from NH 2007)

**Do you think the image of Santa is too fat? Do you think the American public should have a thinner role model for Christmas time? Over at Get Incensed, Mark Jabo writes about how thinner Santas are wanted over heavier ones. Read the whole story here.**
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Earthly Eating Recipe: Week Of Salmon Recipes Day 2

Creamy Salmon Caesar Salad With Sourdough Croutons
Serves: 4

2 cups cubed sourdough bread
Olive oil cooking spray
1 pound slamon fillet
1/2 cup fat-free sour cream
1/4 cup nonfat reduced-sodium chicken broth
3 tablespoons grated Parmesan cheese, divided
2 tablespoons fresh lemon juice
2 cloves garlic, sliced
2 anchovy fillets (optional)
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/8 teaspoon freshly ground black pepper
8 cups tomaine lettuce, rinsed well and patted dry, torn

1. Preheat oven to 400°F.

2. To prepare croutons, arrange sourdough cubes on a large baking sheet. Spray cubes with cooking spray. Bake 10 minutes until golden brown. Set aside.

3. Place slamon in a shallow, microwave-safe baking dish. Cover dish with plastic wrap, and microwave, on HIGH for 3 minutes or until fish is fork-tender, rotating dish halfway through cooking.

4. Transfer salmon to a cutting board, and using two forks, break up fish into 2-inch pieces. Discard skin, and set salmon pieces aside.

5. In a blender combione sour cream, chicken broth, 2 tbs. Parmesan. lemon juice, garlic, anchovies, mustard, Worcestershire sauce, and pepper. Purée until smooth.

6. Place lettuce in a large bowl, and add salmon and croutons. Drizzle dressing over top of salad, and gently toss to coat. Transfer mixture to 4 individual serving bowls, and sprinkle remaining Parmesan over top.

Happy Eating!

What can be frozen without worry and what can’t? Here’s a little information to help you get in the know.

• Which can be stored longer: Ground beef or fresh shrimp?

Fresh shrimp. Fresh shrimp can be kept up to 12 months when ground beef can only be kept in the freezer for up to 3 months. A lot and I mean A LOT of people eat ground beef from the freezer after 3 months and with that they “could” be eating past-prime meat. To benefit from the maximum shelf life, your freezer should be kept at 0°F.

• How long will frozen food last is there’s a power outage?

Two days, if the freezer is full. Reasoning: The frozen food will keep itself and other frozen items around it frozen for a maximum of two days. Longer if it is cold weather and the freezer is outside and able to take advantage of the cold climate. If not, better start making meals that work around your frozen food items.

• Is it OK to store ice cream in the freezer door?

NO. Ice cream is best when stored between -5 and 0°F.; it will be firm enough to hold its shape, but easy to dip between 6 and 10°F, the ideal serving temperature range. Store ice cream in the main part of the freezer, not in the door where it is subject to more fluctuating temperatures. (Souce: Easyhomemeals)

12 Reasons Why Frozen Foods are Best for your Household

Availability

Frozen, eliminates losses experienced from spoilage and shrinkage. Frozen at the peak of perfection, there is presently no better method of food preservation. Seasonal limitations are a part of the past.

Convenience

Frozen foods are so convenient. The cleaning, picking, dicing, chopping and squeezing has been done. It’s all prepared, ready to take from your freezer, heat and serve.

Economy

Frozen foods are economical. You do not pay for stalks, pits, skins, rinds or damaged food. They cost less than their fresh counterparts.

Food Safety

Frozen foods offer explicit cooking directions. And because the preparation (dicing, chopping, etc.) has already been done, all you have to do is heat and serve—less chance for contamination in the preparation process.

Freshness

Freezing foods seal in freshness. Foods designed for the freezer are selected at their peak of nutrition and flavor, quickly processed and frozen within hours, before there has been any deterioration in quality.

Labeling

Frozen food packages tell you what you’re eating. Packages have ingredient and nutrition labeling. If you’re health conscious, counting calories or on doctor’s orders, frozen foods can help.

Longer Storage

Frozen foods have a longer storage time than fresh, offering maximum flexibility. Frozen broccoli, for example, stays fresh in the freezer for up to eight months, whereas fresh broccoli usually must be consumed within a week.

No Waste

With frozen foods you have food that is 100 percent edible. You don’t pay for waste such as the pits of fruits, the shells, peels and outer leaves of vegetables, bones in fish or the fat on the meat. In addition, frozen foods in poly bags (vegetables, fruits, pasta) offer easy portion control. Just pour out the amount needed and return the rest to the freezer for future use.

Nutrition

There’s no better known means of preserving food than by freezing. Commercial rapid-freezing processes maintain nutritional quality of products without chemical preservatives. And food quick-frozen and properly stored keep their high nutritional value.

Quality

Frozen foods are consistent in quality. Only the best ingredients are used. That’s because of industry quality control procedures that begin on the farm.

Taste

Frozen foods can pass the most discriminating taste tests. An entree which has been correctly formulated, maintained at 0°F. and heated according to manufacturer’s specifications, should taste identical to an on-premise prepared item.

Value

Because frozen foods fit the way people live and eat today, they offer incomparable value in a number of ways: dollar savings, nutrition and quality, time savings.

**Having trouble adjusting to the time-change? Well, over at Current Events Watch, Doug Robertson writes “After clocks are turned back this weekend, pedestrians walking during the evening rush hour are nearly three times more likely to be struck and killed by cars than before the time change, two scientists calculate.” So given that information, it’s a valid escuse to linger. Read the rest of the story here.**
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Earthly Eating Recipe: Week Of Salmon Recipes

Teriyaki-Glazed Salmon With Noodles
Serves 4

Cooking Spray
2 tbs. water
1/4 cup packed light brown sugar
2 tbs. rice vinegar
2 tbs. reduced-sodium soy sauce
1/2 tsp. ground dried ginger
1/2 tsp. garlic powder
4 (5-oz) salmon fillets
8 ounces uncooked vermicelli or somen noodles
2 tsp. dark sesame oil
1/4 cup chopped fresh scallions

1. Preheat oven to 400°F. (Salmon may also be grilled or broiled 3 minutes per side until fork-tender.)

2. Coat a shallow roasting pan with cooking spray. Set aside.

3. To prepare teriyaki glaze, in a shallow dish, whisk together water, brown sugar, vinegar, soy sauce, ginger, and garlic.

4. Add salmon, and turn to coat. (Salmon can marinate, covered, in the refrigerator up to 1 hour.)

5. Transfer salmon to prepared roasting pan, and pour teriyaki mixture over it. Roast 15 minutes or until fork-tender.

6. Cook noodles in a meidum-sized pot of rapidly boiling water according to package directions. Drain and trasfer to a large bowl. Add sesame oil, and toss to coat.

7. Transfer noodles to four individual plates, and top each with a salmon fillet. Spoon any teriyaki glaze remaining in pan over salmon, and sprinkle chopped scallions on top.

Happy Eating!

It’s all you hear these days. Everyone’s talking food; pure, unadulterated organic, farm-raised, free-range, genetically unaltered food. Where to buy the best bean curd. Why the fish at the local market is unsafe. Why you should ask for soy milk in your morning latte. But obsessing over small issues with your food can become a serious problem overall. Mainly toward your health and well-being. The obsession even has its own name; Orthorexia Nervosa.

An orthorexic’s diet is often too restrictive and might be low in protein, vitmains, minerals, and fat. An orthorexic may suffer the same limitations as an anorexic-a fear of living life fully.

Though not classified as an official psychological disorder, orthorexia showcase the dangers of taking anything to the extreme, even concern about your health.

Even though it is wise to watch what we eat it is also unwise to ponder on whether the last bag of chips we ate are safe. There are concerns that are normal concerns such as food allergies. Food allergies are happening to some if not most people and they don’t even know it. If you have a food allergy, such as peanuts, most likely you are aware. But, what do we really know about food alleriges? Below is a quizz to see if you know the common food allergies and why those effected tend to react they way they do. (The answers are at the very bottom of this article.)

Personally I am allergic to radishes and green, and only the green varity of bell pepper. Here’s some pictures of my reaction to eating some radishes last Christmas eve in a dish that I didn’t know had them in there. I eventually had to head on over the the emergency room, yes on Christmas eve, to get an Epi-pen® shot to cool the reaction and hives down. As you can see from the photos, I was quite swollen in the face and I had hives all over my body. Such a terrible Christmas eve I had. But, Christmas morning I woke up with just minor pain and the symptoms had gone down quite a lot. Now I pick through anything, and any dish I am not familiar with. That has seem to be my obsession as far as my health is concerned.

TEST YOURSELF
What do you really know about food allergies?

-Fact: Food allergies can cause itchy or even anaphylactic shock. How potent can a peanut really be?

1. If you’re allergic to soy, it is safe to eat food cooked in soybean oil.

True or False

2. Artifical flavors cause the majority of food allergies.

True or False

3. Which of these can cause an allergic reaction?

a) “Natural” cosmetics
b) Enering a fish restaurant
c) Eating egg whites
d) Any of the above

4. Kissing someone who has eaten peanuts can provoke an allergic reaction?

True or False

**See any bumper stickers lately that have caught your attention? Over at About Tulsa, OK, Candy Hollowell has seen some pretty interesting ones through out the month of October. Read all of them here.**
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Earthly Eating Recipe:

Spinach Cheese Dip
Serves: Makes 3 cups of dip

1 pkg. (8 oz.) cream cheese, softened
1/2 cup real mayonnaise
1/3 cup sliced green onions
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Italian style cheese crumbles
1/2 cup chopped roasted red peppers

Beat cream cheese, mayo, and half the onions in a medium bowl with an electric mixer on medium speed until well blended. Add spinach, mix until just blended.

Stir in cheese crumbles and peppers; cover.

Refrigerate at least 1 hour. Sprinkle with remaining onions just before serving.

Happy Eating!

Answers to the TEST YOURSELF questions:
1. True. Your body reacts to certain proteins in soybeans, peanuts, and sunflower seeds, and most of the oils sold in the United States are highly refined (as opposed to cold-pressed), so they contain no trace of them.

2. False. Ninety precent are linked to milk, eggs, wheat, peanuts, soy, tree nuts, fish, and shellfish.

3. D. Any of the above. Some beauty products contain enough milk or nut extract to bring on hives. Believe it or not the tiny proteins released into the air by frying and steaming seafood can also trigger allergic reactions. And most people with egg allergies actually respond to the whites, not the yolks.

4. True. If you are sensitive to goobers, as little as one-eightieth of a peanut can cause an allergic reaction.
(Source: Natural Healing )

It’s delicious, nutritious, and easy to prepare. Best of all, salmon is great for your heart.

Salmon on the grill is one of best dishes, except when it sticks to the grill rack. To avoid this mishap, scour the rack with a wire brush, wipe off any grit with a spare rag, then preheat the rack over medium-hot coals or on an indoor grill if cooking inside. (Just fading from orange to gray is cooking on a charcoal grill.) Here are some other ideas to keep in mind when cooking salmon:

1. Using tongs, grasp a clean paper towel that’s been folded, then soaked with 2 tablespoons of vegetable oil; wipe the hot grill to remove as much lingering grime as possible.

2. With a pastry brush dipped in oil, lightly coat both sides of the fish. The oil variety isn’t crucial; use whatever kind the recipe you are following calls for.

3. Place the fish near but not directly over the coals’ hottest spot. Wait 2 to 3 minutes, then with a spatuala, lift the fish and rotate it a quarter turn, cook 2 minutes more. Turn the fish over and cook 3 to 5 minutes more on opposite side.

4. Check for doneness by using a knife or fork to peek inside the salmon’s thickest part. When the flesh is nearly but not entirely opaque, remove the fish to a warm platter. It will cook through on its way to the table.

**Casey Affleck is getting to be a household name now, just like his brother Ben. Over at Cinema Hype, Liz talks about how his roles are getting him more and more into the spot light. Read more about him here.**
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Earthly Eating Recipe:

Salmon Chowder
Serves: 4

2 tsp. olive oil
2 leeks, rinsed well, ends trimmed and chopped
2 cloves garlic, minced
2 bay leaves
1 tsp. dried tarragon
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
6 small red poatoes (about 1/2 pound total), cut into 1-inch cubes
2 1/2 cups nonfat reduced-sodium chicken broth
1 pound salmon fillet, skinned and cut into 1-inch cubes
1/2 cup fat-free half-and-half
4 tsp. minced fresh chives (optional)

1. Heat oil in a large stockpot over medium-high heat. Add leeks and garlic, and sauté 3 minutes, stirring, until tender. Add bay leaves, tarragon, salt, and pepper; stir to coat. Add potatoes and chicken broth, and bring mixture to a boil. Reduce heat to medium-low and simmer 8 minutes. Add salmon and simmer 2 minutes, or until fish is cooked through and potatoes are fork-tender.

2. Remove from heat, remove bay leaves, and stir in half-and-half. Ladle chowder into bowls, and top with chives.

Happy Eating!

Even though it’s Halloween, that doesn’t mean the kids get to partake on the festivities alone. Here are some Halloween recipes to put anyone and everyone in the mood of Boo!

Spooky Spider:
Serves 1

Black licorice
Chocolate chips
Marshmallow or other chocolate sandwich cookie
Microwave oven

Bend four 3 1/2 inch-long pieces of black licorice lace into semicircles. Spread some chocolate from 1 tbs. chocolate chips, melted in the microwave, on bottom of 1 chocolate-covered marshmallow cookie. Press licorice into chocolate for 8 spider legs. Dip 2 chocolate chips in melted chocolate; atache for eyes. Refrigerate 10 minutes.

Marshmallow Ghost:
Serves 12

2 envelopes unflavored gelatin
1/2 cup water
1 tbs. cornstarch
2 tbs. confectioners’ sugar
1 cup granulated sugar
1/2 cup light corn syrup
2 ts. vanilla extract

1. In cup, sprinkle gelatin over 1/4 cup water; let stand to soften gelatin. Onto waxed paper, sift conrstarcj and 1 tbs. confectioners’ sugar. Spray 9″ by 9″ baking pan with nonstick cooking spray; coat with cornstarch mixture.

2. In 2-quart saucepan, heat granulated sugar, corn starch, and 1/4 cup water to boiling, stirring. Boil 1 minute. Add gelatin mixture; cook over low heat to dissolve, stirring.

3. In a large bowl, with mixer at high speed, beat gelatin mixture and vanilla 15 minutes or until very thick and glossy. Spread in pan; sift 1 tbs. confectioners’ sugar over top. Cover with waxed paper; let set at room temperature 2 hours or until firm enough to cut.

4. With 30inch ghost-shaped cookie cutter, cut mixture into ghost. Serve on a platter.

Eyeball Mash
Serves: Many

In a food processor with a knife-blade, blend 12 ounces shredded Cheddar cheese, 1 can (4 1/2 ounces) chopped mild green chiles, 1/3 cup light mayonnaise, 1 tbs. vinegar, and 1 tsp. mustard. Transfer to bowl; stir in 1/2 cup sliced ripe black olives.

Pumpkin Tortilla Chips
Serves: about 20 chips

Prehat oven to 400°F. From 2 burrito-size roasted red pepper and/or jalapeno-cilantro flour tortillas, with 2 1/2-inch pumpkin-shaped cookie cutter, cut out pumpkins. Bake on ungreased cookie sheet 5 minutes, or until crisp. Cool on rack.

Monster Crispy Treats
Serves: 12

2 tbs. butter or margarine
3 cups miniature marshmallows
4 cups “pebble” cereal (you can use chocolate ones for a different effect as well.)
12 lollipop sticks or wooden pop sticks
12 cups ready-to-spread frosting, tinted as desired
Assorted Candies

Microwave butter in a 2-qt. microwaveable bowl on high 30 seconds, or until melted. Microwwave times will vary, so be sure not to burn the butter. Add marshmallows; toss to coat. Microwave 1 minute or until marshmallows are completely melted, stiurring about every 30 seconds. Add cereal, and mix well.

Shape into 12″ monsters, using about 1/3 cup cereal mixture for each one. Insert stick into each. Decorate with frosting and candies as desired. Let stand until firm. Store in an airtight container at room temperature for up to 2 days. (You can also flatten out the cereal mixture onto a cookie sheet and press out designs with a cookie cutter. Be sure and add waxpaper under cereal mixture to make it easier to lift shapes. Once shape is out of cookie sheet insert stick in bottom and decorate.

**Looking for last minute costume ideas for Halloween? Summer M. over at Creative Mom Cafe has some great ideas for the costume in a hurry. Read some of the ideas here, but hurry “Trick-or-Treating” is tonight.**
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Earthly Eating Recipe:

Taco Bowls
Serves: 8

8 flour tortillas
1 lb. extra lean ground beef
1 cup salsa
1/2 cup 2% Milk shredded Cheddar cheese
5 lettuce leaves
1 large tomatoe
1/4 Ranch dressing

1. Preheat oven to 350°F. Microwave tortillas on high 30 seconds, or until soft.

2. Press 1 tortilla into each 8 medium muffin cups to form a bowl. Carefully fold edges of tortilla back to keep an opening foe the filling. Bake 10 minutes.

3. Meanwhile, brown meat in a large skillet on medium heat; drain. Stir in slsa; bring to a boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally.

4. Cut lettuse with clean kitchen shears (about 2 cups chopped.)

5. Chop tomato into 1/4-inch pieces with knife (about 1 cup chopped).

6. Spoon about 1/4 cup of the meat mixture into each tortilla bowl.

7. Top evenly with cheese, lettuce and tomatoes. Drizzle with dressing.

Happy Eating!