4 chicken breasts, boneless and skinless
4 cloves garlic
3 tbs. butter or margarine
1 green pepper, chopped
1 red pepper, chopped
1 onion, chopped
1/2 lb. mushrooms, halved
1/2 cup cherry tomatoes, halved
1/2 cup cilantro, chopped
1/2 cup fresh lime juice
2 cups cooked rice

Rub chicken with garlic and cut into bite sized pieces. Mix the garlic with the cilantro and cover the lime juice then pour on the chicken. Refrigerate all day for flavors to marinate with the chicken. Drain chicken and save marinade. Sauté the chicken in the butter and add cut veggies to the skillet except the tomatoes. Cook until crisp and tender and stir in marinade and the tomatoes and sauté cook for about 5 minutes. Serve the chicken on the cooked rice bed and pour sauce over the top along with veggies. Garnish with cilantro before serving.

• Fiesta Cornbread
Serves: 8

Buttered baking dish about 9×13 inch size
2 cups yellow cornmeal
2 cups flour
1/2 cup sugar
2-1/2 cups baking powder
2 eggs
2 cups milk
1/2 cup butter
1/2 cup onion, chopped
1/2 cup green pepper, diced
1/4 cup red pepper, diced
1 cup cheddar cheese, grated

Melt the butter and mix the dry ingredients together then add the eggs, milk and butter and beat until smooth. Stir in the rest of the ingredients and bake at 425 degrees for 30 minutes. Serve warm with honey.
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Earthly Eating Tip:

*Home composting is the best way to guarantee you can grow and raise 100 percent organic vegetables to use in your own kitchen and cooking needs. You can help reduce your kitchen waste by 25 percent and help decrease green house gases by keeping those scraps out of the landfill as well. You can put this homemade compost straight into the ground as well to grow some of the healthiest plants that bare some of the best vegetables.

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1-1/4 cups flour
2 tsp. baking powder
3 tbs. sugar
1/4 tsp. salt
1/3 cup chopped pistachios
1/4 cup melted butter (unsalted)
1/2 cup milk
1 tbs. sugar in the raw

Heat oven to 450 degrees. Line a baking pan with parchment paper and set aside.

Whisk the dry ingredients and pistachios together in a medium bowl. Mix the melted butter and milk together and combine the dry ingredients till combined.

Drop dough in tbs. onto prepared pan about 1-inch apart. Sprinkle with the raw sugar. Bake for about 14 minutes or until biscuits are brown.

• Orange Curd
Serves: 4

5 large eggs
1-3/4 cups sugar
1 cup orange juice
1/4 cup lemon juice
Peel of 1 orange and 1 lemon
1 cup cold butter, unsalted and cut into pieces
1 cup whipped cream

Whisk ingredients together except the butter and whipped cram until well combined in a double boiler. Whisk the mixture scrapping the sides of the pan with a spatula for about 5 minutes. Continue to cook till it become a curd like texture for about 30 minutes roughly.

Add the butter and stir till smooth then transfer to a clean bowl and set it in ice water and stir till mixture is cool. Fold in the whipped cream and serve with biscuits.
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Earthly Eating Tip:

*Poaching eggs is an art that many people can’t seem to get right. Cook cold eggs in cold water and fill the pan halfway. Use a seven to eight inch pan to cook about four eggs perfectly.

*Onions are in season around the spring to early summer and are an excellent source of vitamin C and fiber. You can eat them raw, sautéed or even roasted or grilled.

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2 cups fresh strawberries
2 cups sliced rhubarb
2/4 cup sugar, plus 1/2 cups sugar
3 tbs. tapioca pudding
2 tbs. butter, softened
1 egg
1-1/2 cups all purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk

Slice the strawberries and set aside. Meanwhile, in a mixing bowl combine the rhubarb, strawberries, 2/3 cup sugar and tapioca pudding. Turn into a 2-quart baking dish and dot the top with butter.

In another bowl, beat the 1/3 cup butter and 1/2 cup sugar until light and fluffy. Add egg and beat till combined with sugar and butter. In a separate bowl combine flour, baking powder and salt and add to the wet mixture till well combined. Add milk and stir together till moist. Spread over top of strawberries and rhubarb mixture.

Bake for about 40 minutes in an over that is 350 degrees and serve hot.

• Strawberry Shortcake
Serves: 10

3 cups all-purpose flour
1/4 cup sugar plus 1/2 cup sugar
1 tbs. baking powder
3/4 tsp. salt
3/4 cup shortening
1 beaten egg
3/4 cup milk
1 tbs. butter, melted
4 cups sliced strawberries

Combine flour, 1/4 cup sugar, baking powder and salt in a large bowl and cut in shortening till you have small pieces about the size of a small pea. Combine egg and milk in another bowl and add flour mixture and stir till moist.

Turn out on a floured surface and knead for about 3 minutes. Place dough in a 9×1-1/2 inch round baking pan and bake at 450 degrees for 20 minutes. Cool for about 20 minutes and remove from pan. Melt butter and brush over the top.

In another bowl combine the strawberries and sugar to taste and let sit to make syrup. Cut the shortcake into smaller individual pieces and serve with strawberries and syrup over the top. Top with whipped cream and serve.
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Earthly Eating Recipe

Strawberry Punch
Serves: 8-12

Remove stems from strawberries and blend in a blender till smooth, strain and discard chunks and seeds. Combine blended strawberries and other ingredients into a punch bowl except gelatin. Dissolve gelatin into a separate bowl with 1 cup cold water, add to mix and stir to combine.

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1. Wallaby Organic Lowfat Yogurt: It is light and smoother and taste absolutely yummy in every way. The yogurt is organic and offers a variety of flavors that can help temp any taste. (6 ounces for about $1.50)

2. Trader Joe’s Organic Low fat Yogurt: This yogurt has a wonderful consistency and doesn’t give the punch of sugar like some others. It contains fruit chunks that have a great taste that help bring the entire yogurt texture together in harmony. (6 ounces for about $1)

3. Fage Total Yogurt: This yogurt is a Mediterranean-style yogurt in a Greek style. It has a thick and rich texture that is almost similar to sour cream. You can pair it with fruit to bring the taste out in both items. (7 ounces for about $2.50)

4. Dannon All Natural Yogurt: Dannon has been around for quite awhile and with their yogurt not being all-natural you can guarantee you are getting good yogurt as well. It has a rich flavor that is nice and smooth in every way. (6 ounces for about $1)
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Earthly Eating Tip:

*Even though organic foods are higher in price, it is the best way to go. For one you are getting healthy options and for two you end up buying less therefore eating less in the process. So look to organic for all your choices and if that isn’t an option start small and work from there.

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• Basmati, Brown Rice: Cook 1 cup rice with 2 cups water for 50 minutes.
• Basmati, White Rice: Cook 1 cup rice with 1-1/2 cups water for 18 minutes.
• Brown, Long-Grain Rice: Cook 1 cup rice with 2 cups water for about 50 minutes.
• Brown, Short-Grain Rice: Cool 1 cup rice with 2 cups water for about 50 minutes.
• Jasmine Rice: Cook 1 cup rice with 1-1/2 cups water for about 18 minutes.
• Sushi Rice: Cook 1 cup rice with 1-1/2 cups water for 18 minutes.
• White, Long-Grain Rice: Cook 1 cup rice with 1-1/2 cups water for 18 minutes.
• Wild Rice: Cook 1 cup rice with 2 cups water for 50 minutes, then drain before serving.

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Earthly Eating Tip:

*Keeping kids, as well as yourself active is the best way to stay healthy. Doing 60 minutes of physical exercise is the best way to encourage kids to stay active. Doing exercise like aerobic type physical activity like biking, skiing, dancing, hopping, hockey, jump rope, karate, running, or even swimming can be done to help get the heart rate up. Muscle strengthening is needed for kids as well as bone strengthening too and playing tug-of-war or playing on trees, or playing on playground equipment can help build muscles and strengthen the bones as well.

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1 cup short grain brown rice
1 tbs. olive oil
4 boneless, skinless chicken breast, cut into bite-sized pieces
1 onion, sliced
2 cloves garlic, smashed
1-1/2 cup chicken broth
4 carrots, cit into bite-sized pieces
1/2 cup black olives
1/8 tsp. crushed red pepper
1 cup fresh parsley, chopped
Salt and pepper to taste

Cook the rice according to how the package directs. Meanwhile, heat oil in a skillet over medium heat and season the chicken with salt and pepper. Cook the chicken until browned and transfer to a plate to set aside.

Add the onion, garlic and salt and pepper to taste in the same skillet and cook until tender. Add the broth, carrots, olives and red pepper and cook for about 10 minutes or until the carrots are tender. Return the chicken to the skillet and cook until heated again. Stir in parsley and serve over the cooked rice.

• Lamb with Feta Relish
Serves: 4

1 cup brown rice
1-1/2 lbs. lamb, bones removed and cut into bite-sized pieces
1 tsp. dried oregano
1/2 seedless cucumber, chopped
1/2 cup crumbled Feta cheese
1/4 cup red onion, chopped
1/4 cup fresh dill, chopped
2 tbs. olive oil
1 tbs. lemon juice
Salt and pepper to taste

Cook the rice as the package directs and set aside.

Thread the lamb onto eight skewers and season with oregano, salt and pepper. Heat a grill on medium heat and cook turning occasionally for about 10 minutes.

In a small bowl, combine cucumber, Feta cheese, onion, dill, oil, lemon juice and salt and pepper to taste and serve along side cooked lamb.

•Shrimp with Corn Slaw
Serves: 4

1 cup brown rice
4 slices cooked bacon
1 tbs. olive oil
1 onion, chopped
1/2 cup dry white whine
3/4 cup heavy cream
1-1/4 lbs. large shrimp, peeled and deviened
1 package frozen corn (10-ounce)
Salt and pepper to taste

Cook the rice according to how the package directs. Heat some oil in a skillet over medium heat and add the onion and cook till soft. Add the wine and cook until reduce by half. Add cream and bring to a rolling boil. Stir in shrimp, corn and salt and pepper to taste. Stir in bacon and serve over cooked rice.
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Earthly Eating Tip

*Ayurveda could help with arthritis. To help alleviate arthritis pain, naturally, consider trying Boswellia serrata, which is an ancient Indian resin that is derived from a frankincense tree. Taking 100 mg or 250 mg of boswellia extract daily could help reduce pain and the break down of cartilage as well. Talk to your doctor or physician to learn more.

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4 salmon skinless fillets
2 tbs. Cajun seasoning
1 bunch broccoli (1 pound)
1 tbs. olive oil
2 shallots, sliced
1/4 cup raisins
1 lime cut into wedges
Salt and pepper to taste

Cost salmon fillets and season with salt and pepper. Cook over medium heat until fillets are opaque and blackened on each side.

In another skillet, bring the broccoli and half cup of water to a simmer and cook, covered until tender. Drain and transfer to a serving plate.

In the same pan, heat oil over medium heat and add shallots to the pan along with 1/4 tsp. salt until softened. Mix in raisins and broccoli and serve heated with salmon and lime wedges.

• Carmel Pineapple with French Vanilla ice cream
Serves: 4

2 tbs. unsalted butter
1/4 cup brown sugar
1/2 pineapple, cored and cut into rings
1 pint French vanilla ice cream

Melt the butter in a large skillet over medium heat and add sugar and stir for 1 minute. Add the pineapple rings and cook moving them constantly in the pan. Cook until the pineapples are tender and sauce is smooth. Serve caramelized pineapples with the French vanilla ice cream.
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Earthly Eating Recipe

Pork Tenderloin with Cabbage Slaw
Serves: 4

Combine vinegar, honey and 2 tbs. of oil then season with salt and pepper to taste. Add the cabbage and apple and toss together. Fold in cilantro and serve along side the pork.

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12 ounces spaghetti
2 tbs. olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
1/4 pound ground beef
1 can crushed tomatoes (28-ounce)
1/2 cup fresh parsley, chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Cook the pasta according to how the package directs then drain and set aside. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, carrots, and garlic and cook for about 10 minutes stirring occasionally.

Increase the heat and add the beef, salt and pepper to taste and cook. Break the meat up while it cooks and is no longer pink. Add the tomatoes and simmer stirring occasionally until thick. Add the meat sauce to the noodles in a large bowl or pot until combined. Sprinkle with parsley before serving.

• Chicken and Leeks
Serves: 4

1-1/2 pounds baby new potatoes
8 small skinless chicken breasts (1-1/2 pounds)
3 leeks the white and green pats, halves and cut into pieces
1 cup dry white wine
1 pkg. frozen peas (10 ounce)
1/3 cup heavy cream
1 tbs. chopped tarragon
Salt and pepper to taste

Place the potatoes on the bottom of a 6-quart Dutch oven and add the chicken, leeks, wine, and salt to taste.

Cook, covered for about 4 hours on high heat until chicken and potatoes are tender. Transfer the chicken to a serving plate and smash the remaining potatoes with a fork with the liquid in the Dutch oven until liquid is thickened by the potatoes. Add the peas and cream until heated through for about 5 minutes and spoon over the chicken and sprinkle with tarragon before serving.

• Chick-pea Patties
Serves: 4

1 can chickpeas (15.5 ounces) rinsed
1/2 cup fresh flat leaf parsley
1 clove garlic, chopped
1/4 tsp. ground cumin
2 tbs. all-purpose flour
2 tbs. olive oil
1/2 cup Greek yogurt
3 tbs. fresh lime juice
8 cups mixed greens
1 cup grape tomatoes
1/2 small red onion, thinly sliced
Salt and pepper to taste
Pita chips or the like

In a food processor, blend the chickpeas, parsley, garlic, cumin and salt and pepper to taste until well chopped. Form eight patties and coat with a little flour tapping the excess off.

Heat oil in a skillet over medium heat and cook the patties, turning once until golden brown.

Meanwhile, in a small bowl, whisk the yogurt, lime juice, and salt and pepper once more to taste. Divide the greens, tomatoes, onion and chick pea cooked patties on serving plates and drizzle it all with the dressing and serve with chips.
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Earthly Eating Tip:

*Sauté veggies for any dish and make them the center of any plate. Use frozen veggies when fresh aren’t available because they pack more nutrients over all.

Happy Eating!

Parsley contains essential oils, with one important oil being apiole that can stimulate the kidneys. It can also be taken after the birth of a child to help stimulate lactation, but try to avoid parsley while pregnant. Parsley can also help fight against osteoporosis. Here are more tips to add parsley to your diet.

1. Cooking parsley can destroy the good vitamins and minerals so use raw to help retain the flavor and if you add to hot foods, chop and add just before serving.

5. Sprinkle parsley with water to help keep it fresh, or place in a glass of cool water and place in the refrigerator.

• Chives:

Chives are the most common topping on baked potatoes, but they can be used for other dishes as well. The onion-y flavor can be added to sea salt and baked till the leaves are dry and the mixture can be added to anything you cook to give an onion-y, salty flavor to the dish. Chives contain high vitamin C and could help prevent colds as well. A chive help the body expel mucus and is a natural expectorant. Here are some tips to help add more chives to your diet.

1. Cut chives when you are ready to serve them to help preserve the flavor and vitamins that they contain. Snip them with kitchen shears rather than cut them with a knife.

4. Freeze chives to help retain the flavor as well. Snip into small pieces and place them ice cube trays filled with water and freeze. Drop into a strainer and run warm water over them to thaw to use in dishes.

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3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 pkg. angel food cake mix (16 oz.)
1-1/4 cup water
1 tbs. instant coffee powder
1-1/2 cup skim milk
1 pkg. whipped topping mix
1 pkg. Instant pudding mix

Preheat the oven to 350 degrees and line a jelly-roll pan with parchment paper and set aside. Meanwhile, mix together the cocoa, sugar, and boiling water and cool to room temperature.

Prepare the cake mix according to how the package directs, using 1-1/4 cup water and adding the cocoa mixture. Spread into pan and bake for 20 minutes. Invert on a cooling rack and remove parchment. Cool completely.

Dissolve the coffee in the skim milk in a bowl and add topping and pudding mixes to the coffee. Mix with an electric mixer until soft peak form. Chill for about 10 minutes in refrigerator. Cut cake crosswise into thirds and cover each layer with mixture and chill for an hour before serving.

25 chocolate wafer cookies, crushed
1 cup plus 2 tbs. confectioners’ sugar
1/3 cup honey
1/4 cup plus 2 tbs, chunky peanut butter

Mix the cookies with 1 cup confectioners’ sugar in a large bowl. Whisk together in another bowl the honey and the peanut butter and add the cookie crumbs to the mixture and combine.

Rub hands with a salted butter and form the mixture into balls. Allow to cool to room temperature and roll the balls in confectioners’ sugar or shredded coconut and serve.
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Earthly Eating Recipe

Orange Flax Muffins
Makes: 24 Muffins

Combine the orange, brown sugar, buttermilk, oil, eggs and baking soda in a blender and blend well together. Combine blended wet ingredients with the dry and stir to combine, add raisins. Divide among the muffin cups and bake for 20 minutes. Cool completely before serving.

Happy Eating!