Sweetgrass and Honeysuckles

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Are Strawberries in Season?

I don’t know, but I just bought 4 pounds for $5 at Sunflower Market!

Smoothie time!

4 large strawberries

a few slices of fresh pineapple

1 banana

a handful of whole flax seeds

a squirt of Holy Basil leaf liquid herb

3 ice cubes

about 3/4 cup rice milk

Winter Pasta- Revised

This winter pasta recipe looked so great. However, as usual, I didn’t have all the ingriendents needed to make it. I wanted to use my kale, and I had a taste for pasta, so here is what I used in my recipe:

2 small bunches of kale-deveined

thin spaghetti pasta

1 small onion

1/4 large garlic clove

6-8 green onions-chopped

1 small red pepper-chopped

1tsp soybean oil

1/2 cup Trader Joe’s marinaria sauce (leftover)

 I got my food processor ready, and poached all the ingredients for about 2 minutes, until the kale looked bright green

Then I added them to the food processor, and blended until this consistency:

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I added the oil and sauce and blended a little more

I used the same poaching water to boil the pasta

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Yum! Very light and tasty dinner!

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Salads are for winter too!

While at home in SC for the holidays, my family and I have been frequently visiting the local healthy foods grocery market called EarthFare. They have a great selection of all things healthy. I purchased so far: red quinoa in bulk, organic sea salt, incense sage, lemongrass essential oil, cocoa powder for hot chocolate, kelp powder, miso soup, sandwich mix sprouting seeds, jasmine and mint gunpowder loose teas, slivered almonds, and carob and spirulina snack bites. YUM! We just came from there to get a light dinner, since they also serve cooked/raw/vegan foods. I had apple almond quinoa salad and a szechwan snow peas with roasted  garlic salad. SOOO GOOD! I ate it up so fast, I forgot to take a photo! I did snap a shot of EarthFare, so shot out to them for being a positive change to my small hometown.

I made sure I kept the little ingredients list so that I can make these 2 salads myself when I get back. Here it is:

apple almond quinoa salad

  1. quinoa
  2. granny smith apples
  3. almonds
  4. black currants or raisins
  5. bell paper
  6. green onion
  7. canola oil
  8. honey
  9. curry powder
  10. cinnamon
  11. lemon juice
  12. white wine vinegar
  13. salt, pepper

szechwan snow peas with roasted  garlic salad

  1. snow peas
  2. roasted red pepper
  3. roasted garlic
  4. oriental marinade: tamari, brown rice vinegar, sesame oil, ginger root, garlic cloves

 

Ma, I want some collards!

The holidays are coming, the holidays are coming, the holidays are coming!

Whenever I think about the holidays, I get a warm feeling of food, laughter and especially family. I am sure I am not alone on that. But, I also think about how the holidays can be a  way to be adventurous and create new memories, or time to think of ways to lively-up the old traditions. I was searching the web a little, and came across this Paula Deen video with Gina Neely showing how to make collard greens, a southern staple that I miss being made in the kitchen I grew up in (I don’t miss the smell, though lol!). I decided to get some and try out the recipe, but on smaller scale. The goal is to get a nice  healthy dose of leafy-green veggies (instead of a of heart-attack) so I left out the ham-hock! The meal: Collard greens, white jasmine rice, tofu steaks with caramelized onions, and black beans> YUM!

Paula Deen and Gina Nealy collards

100 Best Health Foods #6: Mangoes

Yes, these are actual mangoes in my crisper! Yum! (they were 4 for $1 at Food City by the way)

Why mangoes?

 

Unlike other fruits, mangoes have a high Vitamin E content!

Healthy skin yall!

High pectin content: reduces “bad” cholesterol!

 

 

 

Mango Tango Tomato Salsa
6 medium ripe tomatoes
1 onion, chopped fine
1 large mango, halved, seeded, peels, diced (kind of hard to do with all that juice, smack lips…)
2tbs fresh cilantro, chopped
salt
pepper
tortilla chips

Rastafarian women

Wow! I did nit know this about Rastafarian religion, but I guess I should have known! The list starts out nice, but quickly declines in attractiveness!

Women are known as Queens
The main role of women is to look after their King
Women are regarded as subordinate to men
Women are regarded as housekeepers and child bearers
Women must not commit infidelity
Women are not called to Rastafari except through their husbands
Women cannot be leaders
Men are the spiritual head of the family
Women must not cook for their husbands when menstruating
Women must not wear makeup, dress in promiscuous clothing, or use chemicals in their hair
Women must not use birth control, as it is regarded as a European tactic to suppress the development of the African population. This builds on the Old Testament prophecy that ‘The seeds of Israel shall be numberless’
Women must also abstain from abortion which is regarded as murder
Women must cover their hair to pray, in keeping with the Biblical teaching in 1 Corinthians 11:5: “And any woman who prays or proclaims God’s message in public worship with nothing on her head disgraces her husband…”

http://www.bbc.co.uk/religion/religions/rastafari/beliefs/women.shtml

100 Best Health Foods #5: Apricots

APRICOTS

For the sweet-toothers like me!

High in

  • vitamin C

  • folate

  • potassium

  • vitamin E

  • beta carotene

Try adding dried apricots to a home-made trail mix for a boost of energy, and sweet flavor!

Interesting fact:
Cooking fresh apricots will increase the carotene and soluble fiber absorption into the body!

Apricot Breakfast Muffins Recipe (Substitute whole wheat flour, apple sauce, agave nectar, or soy milk for a healthier twist!)

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1/2 cup chopped dried apricots
  • 2 teaspoons grated orange peel

Directions

  1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, milk and oil; mix well. Stir into dry ingredients just until combined. Fold in apricots and orange peel. Fill paper-lined muffin cups two-thirds full.
  2. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.