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!

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

2 tsp. canola, grapeseed or olive oil
1 lb. chorizo, casin removed
1 white onion, finely diced (about 1 cup)
2 cloves garlice, minced
1 jalapeno pepper, seeded and finely diced
8 eggs
1/4 cup milk
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup chopped cilanto
16 corn tortillas, warmed
4 oz. white cheddar cheese, grated
4 oz. queso fresco, crumbled
2 avacados, pitted, peeled and sliced
1 jar (10 oz.) red salsa
1 jar (10 oz.) green salsa
2 limes, cut into wedges

1. Heat oil in a large skillet over medium heat.

2. Add chorizo and break it into smaller pieces using a spatula.

3. Brown and cook throughtly, 6 to 8 minutes.

4. Remove from the pan using a slotted spoon; set on a paper towel-lined plate to drain.

5. Drain excess fat from the pan, leaving about 1 tbs. Add onions, garlic and peppers to the pan and cook until the onions are slightly browned around the edges, about 5 minutes.

6. In a small bowl, whisk eggs with milk, salt and pepper.

7. Add eggs to skillet, cooking until soft curds form (like scrambled eggs). Stir in chorizo and cook 1 minute longer.

8. Garnish with cilantro and serve in warm tortillas topped with cheeses, avacado, salsa and a squeeze of lime.

SHRIMP AND AVACADO:

Shrimp Ceviche
Serves: 8

2 lbs. medium shrimp, peeled and deveined
1 white onion, finely diced (about 1 cup)
1 1/2 cups tomatoes, seeded and chopped (about 2-3 tomatoes)
1-2 jalepnoes, seeded and finely diced (to taste)
1/2 tsp. salt
1/2 cup fresh squeezed lime juice (about 4-6 limes)
1/2 cup fresh squeezed lemon juice (about 4 lemons)
1 avacodo, poitted, peeled and cubed
1 bunch cilantro, stemmed and chopped (about 1 cup)
Hot Sauce (to taste)
Tortilla chips, corn tortillas or saltine crackers

1. Rinse shrimp anbd place in a galss bowl with onion, tomatoes, peppers and salt.

2. Stir in lemon juice and lime juice.

3. Cover and refrigerate 2 1/2 to 3 hours, stirring every hour or so. The shrimp is ready to enjoy with it turns opaque and develops a texture similar to boiled shrimp.

4. Before serving, drain half the liquid and stir in avacodos, cilantro and hot sauce.

5. Serve with tortillas chips, warm corn tortillas or saltine crackers.

**Crashing surf has carved the cliffs of Cape Kiwanda just off shore in the state of Oregon. Interesting huh? And Over at Portland, Oregon blog, Sarah Gould has the rest of the interesting facts about Oregon. Read them here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Mexican Hot Chocolate
Serves: 8 at 1 cup each

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

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

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

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

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

Happy Eating!

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

• PIE #1

Shepherd’s Pie:
Serves 6

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

1. Preheat ovent o 375°F.

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

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

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

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

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

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

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

• PIE #2

Ricotta Pizza Pie
Serves 12

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

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

1. Prehat over to 400°F.

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

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

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

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

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

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

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

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

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

• PIE #3

Cupcake-Tin Pork Pies:
Serves 12

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

1. Preheat oven to 375°F.

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

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

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

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

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

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

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

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

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

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

Banana Smoothie
Serves: 2

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

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

Happy Eating!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

COOKING WITH THESE HERBS AND SPICES:

Using Black Pepper: Peppery Spinach with Nutmeg Cream

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

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

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

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

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

Using Cumin: Root Vegetable Chili Soup

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

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

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

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

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

Using Paprika: Paprika Cauliflower Pita Pockets

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

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

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

Using Dijon Mustard: Dilled Potato Frittata

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

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

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

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

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

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

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

Chocolate-Glazed Maple Spice Cake

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

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

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

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

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

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

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

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

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

Happy Eating!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1. Preheat oven to 325°F.

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

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

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

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

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

7. Chill and serve.

Happy Eating!

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

° ACIDIC FOODS:

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

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

• Grains: White flour.

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

• Dairy Foods: Yogurt.

• Animal Products: Dry sausage, beef, pork.

• Sweetness: White sugar.

• Condiments: Vinegar, mayonnaise, pickles.

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

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

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

• Mexican: Ceviche, carne asada with refried beans.

° ALKALINE FOODS:

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

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

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

• Legumes: Soybeans, lima beans.

• Dairy Foods: Most cheese, milk, butter.

• Animal Products: Seafood, eggs, duck.

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

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

• Beverages: Mineral water, tea, beer.

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

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

• Mexican: Guacamole, chicken mole with stewed beans.

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

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

Low-Fat Dieting

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

1. Replace bad fats with good fats.

2. Use meat sparingly.

3. Learn to love beans, grains and nuts.

4. Eat fish at least twice a week.

5. Load up on greens and veggies.

6. Kick the potato habit.

7. Go for the whole grains.

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

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

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

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

Happy Eating!

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

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

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

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

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

How Much Calcium Do You Get?

Food:

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

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

Low-Fat Diet

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

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

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

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

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

5. Do you keep getting stricter with yourself?

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

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

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

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

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

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

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

Happy Eating!

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

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

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

Try this hemp seed recipe:

Hemp Banana Bread
Serves: Makes 1 loaf of bread

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

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

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

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

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

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

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

Low-Fat Cheese Facts:

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

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

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

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

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

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

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

Happy Eating!

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!

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!

Gourmet Garden Herbs & Spices. Add some zip to your next meal with fresh seasoning, without the hassle of rinsing, chopping, and storing a gardenful of herbs. These four-ounce squeezable tubes of chopped fresh herbs and spices have no added flavor or colorings and keep in your fridge for three months.

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Earthly Eating Recipe:

Banana Carb Crunch
Serves 1

1 bowl of organic granola cereal
Mix in organic Greek Yogurt
Slice banana, and layer on top or mix in with yogurt (whichever is more aesthetically pleasing to you).

Happy Eating!

Try the Latin American diet pyramid:

The U.S food pyramid favors a diet hgih in whole grains, fruits and vegetables. But mixing it up can make your meals more exciting. Take a look a the Latin American food pyramid.

Try this food guide pyramid to tickle your taste buds with these appealing alternatives:

• Whole Grains: Tortillas, couscous, brown rice, arepas (corn-flour pancakes).

• Vegetables: Bok choy, bamboo shoots, bean sprouts.

• Fruits: Mango, papaya, kiwi, pineapple, guava.

• Beans/nuts: Edamame, peanuts.

View other pyramids here:

1. Asian

2. Mediteranean

3. Vegetarian
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Earthly Eating Recipe:

Lentil Confetti, Apple, and Turkey Wraps
Serves 6

4 cups low-sodium vegetable or chicken stock
1 cup dried brown lentils
1/2 cup dried green lentils
2 stalks celery
1 large carrot, peeled and chopped
1 sprig fresh thyme
1 tsp. kosher salt
1 medium tomato, cored, seeded and diced
1 small Fuji apple, cored and diced
1 tbs. freshly squeezed lemon juice
2 tsp. extra-virgin olive oil
Freshly ground black pepper to taste
3 sheets whole-whear lavash, cut in half crosswise, or 6 12-inch flour tortillas
3/4 pound turkey breast, thinly sliced
1/2 head Bidd lettuce

1. Place the sotck, lentils, celery, carrot, thyme, and salt in a medium saucepan and bring to a boil. Reduce heat to low and simmer until the lentils are tender, about 30 minutes, depending on the lentils. (If they begin to dry out, ass water as needed.) Remove and discard the thyme. Drin and trasfer the micture to a bowl; let cool.

2. Fold in the tomato, apple, lemon juice, and olive oil. Season with the pepper.

3. To assemble a wrap, place 1 lavash sheet on a clean work surface. Spread some of the lentil mixture on the end nearest you, leaving 1-inch border all the way around. Roll up the lavash, slice crosswise, and serve. If using torillas, spread the lentils in the center, top with the turkey and lettuce, and fold up the bottom, left side, and right side before rolling away from you.

*Tip: through lentil don’t require it, you can soak them overnight in the fridge to reduce their cooking time by half.

Happy Eating!

Warehouse shopping clubs, such as Costco, Sam’s, and BJ’s, can offer bargains, but only if you actually use the huge quantities of food you bring home. In the book Big Food by Elissa Altman, she suggest the following four food and money-saving rules.

• The two-dish rule: Takle the aisles with a plan to make at least two or three different recipes. Eyeing three pounds of fresh tuna. Consider roasting it Mediterranean-style with olives for dinner and then packing a tuna salad for lunch the next day.

• The multiple-use rule: Condiments such as kletchup, oil, and mayonnaise can be incorporated into many dishes. Skip items with limited uses, like bulk packages of cereal and chips, that will go stale before you can eat them all.

• The freese-half rule: Large cuts of beef, pork, chicken are all bargins, because stores don’t pay to package individual servings. Freeze half and cook the rest. Mik and butter freeze well too.

• The no-bulk-greens rule: Lettuce and spinach last about five days; stick with bell peppers, green beans, and broccoli, which are easy to freeze.

(Source:Big Food)
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Earthly Eating Recipe:

Ruby-Red Grapefruit Sorbet with Champagne:
Serves 6

1 tbsp. finely grated grapefruit zest
4 cups freshly squeezed red grapefurit juive (from about 5 to 6 red-fleshed grapfruit, such as Marsh Ruby)
1 cup sugar
1 split chilled champagne
Mint sprig for garnish

1. In a large bowl, combine the grapfruit zest juice. Remove any seeds, but leave the bits of pulp.

2. Place the sugar in a small saucepan and pour 1/2 cup of the juice zest mixture over the top. Heat, stirring occasionally, until the sugar dissolves completely. (If there’s no graininess when you rub a drop between your fingers, the sugar has dissolved.) Add the resulting syrup back to the remaining juice, and chill the mixture in the refrigerator.

3. Freeze according to the instructions of your ice cream maker.

4. Scoop the sorbet into the champagne flutes, then pour the chilled champagne over the sorbet, allowing the liquid to fill the spaces between the scoops. Garnish with a mint.

Happy Eating!

Cumin has been adding flavor to food since early ancient times. Most commonly available as a ground spice, cumin’s warm, nutty taste is popular in Middle Eastern, Mexican and Mediterranean cooking. Add it to soups stews and sauces, or to anything to give the dish a kick od aromatic flavor.

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Earthly Eating Recipe:
Chuckwagon Chili Mac:
Serves 6

1 pkg. (7 1/4 oz.) Macaroni & Cheese Dinner (Try Annie’s Organic)
1 lb. Extra lean ground beef (Morning Star veggie meat crumbles may be substituted)
1 tbsp. chili powder
1 tsp. ground cumin
1 can (14 1/2 oz) stewed organic tomatoes, undrained
1 cao (16 oz.) organic kidney beans, drained
1/3 cup reduced fat organic light sour cream
1/3 cup organic shredded reduced fat sharp cheddar cheese.

Prepare M&C dinner as directed on the package, using light preparation directions

Meanwhile, brown meat or cook veggie meat substitute as normal with chili pwder added and cumin in large nonstick skillet on medium heat. Add tomatoes with their liwuid and the beans without thier liquid. Simmer 3 minutes, stirring occasionally.

Stir in prepared M&C dinner, cook 3 to 5 minutes or until heated through, stirring occasionally. Topp with sour cream and cheese.

Happy Eating!