Earthly Eating

Not many foods that feel like a complete indulgence area actually good for you, but olive oil is one of the few-enjoyed in moderation, of course. The combination of olive oil and garlic sautéed on a stove top smells and tastes heavenly, and who can resist fresh, warm, crusty bread submerged in a combination of cracked pepper, parmesan cheese and olive oil? And if its contribution to Italian and Mediterranean meals are not enough, the tasty oil has many qualities that are good for you all the way around as well.

Originating from olive, olive oil is commonly used in cooking, cosmetics, personal care products and pharmaceuticals. Due to its high content of monounsaturated fat and polyphenols, it is considered a healthy oil that is cultivated mostly in the Mediterranean region. Greece is the world’s largest producer of extra-virgin olive oil, which isn’t refined allowing it to retain its antioxidants. Commonly used in dips, dressings and as a cooking agent, olive oil can complement a variety of different flavors in vegetables and meats.

Ras Al Hanout
Makes: 1/2 cups

1/2 cup turmeric powder
2 1/2 tbs. ground coriander
1 1/2 tsp. ground ginger
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne
1/2 tsp. cinnamon powder
1/2 tsp. ground cardamom
1/2 tsp. freshly grated nutmeg
Pinch ground cloves

Mix and pack in an airtight jar, then store in the refrigerator for up to 2 months. Use on scrambled eggs, hummus, tabouli or steamed rice.

Green Beans with Turmeric Glaze
Makes: 4 to 6 servings

1 pound fresh green beans, trimmed
2 to 3 tsp. olive oil
1 tsp. turmeric powder
2 to 3 tsp. lemon juice

Simmer beans with a few tbs. of water until just tender (4 to 10 minutes). Drain and return to the pan. Drizzle remaining ingredients over the beans in the order listed. Toss together and serve hot or warm.

Turmeric Tips:

• Protect it from the elements. Store turmeric in a dark, cool place, away from the light. A foil-wrapped, tightly capped bottle stored in the refrigerator is ideal.

• Stabilize it with acids. When possible, use turmeric in acid-containing recipes, such as salad dressing and tomato-based dishes. Or add a little vinegar or lemon juice to stews or vegetables, just enough to lend a faint, pleasing tartness that will stabilize the cur cumin, as well.
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Earthly Eating Recipe:

Luscious Tropical Dream Cake
Makes: 24 servings

1 can (20 oz.) crushed pineapple, undrained
1 pkg. (2-layer size) yellow cake mix
1 1/2 cups cold milk
1 pkg. (4-serving size) lemon flavored instant pudding & pie filling (or vanilla flavored)
2 cups thawed whipped topping
1/2 cup flake coconut, toasted
1/2 cup chopped pecans

Preheat oven to 350°F. Drain pineapple, reserving 1 cup of the juice; set pineapple aside. Prepare cake batter as directed on package, substituting 1 cup reserved juice for 1 cup of the water. Pour batter into greases 15×10x1-inch baking pan.

Bake 15 to 18 minutes or until wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

Add mil to dry pudding mix. Beat with wire whisk for 2 minutes or until well blended. Stir in pineapple. Spread over cake; cover with whipped topping. Sprinkle with coconut and pecans. Store in refrigerator.

Happy Eating!