Root of Celery ‘Steak’

When I went shopping, day after I returned, I was so excited when I got to Natural Grocers, that I didn’t know which isle to go to first. All that lovely green, orange, red, purple. All those wonderful, fresh apples and other fruits. I really appreciate what we can have immediately. I saw a nice, big Root of Celery and made a wonderful lunch.

Ingredients:

1 root of celery (a.k.a Celeriac)

1 half lemon

1/4 cup coconut milk (for vegans)

(1 egg for none vegan)

1/4 cup of Panko bread crumbs

1 Tbsp coconut oil (no substitution)

Peel root of celery and cut out dark root spaces. Cut into 1/4 inch thick slices (or thicker if you like.) Boil and add 1/2 juice of lemon, cook approx. 15 min until semi-soft. Then pat dry with paper towel and place into coconut milk (or egg) season with just a little salt and pepper, press onto Panko crumbs and place into sizzling coconut oil until golden brown on each side. Serve with salad and/or sweet potatoe fries (baked in oven).

 

Just moving along

My days are spent walking, cleaning and getting everything ready. Went to Doc’s office yesterday to set appointment for P.E.T scan and bloodwork, etc. when I return. Asked him about his Cyberknife input and he says it’s the same problem, either way.

We had wonderful rain, two nights and everything smells wonderful. While walking, the scent of pungent sagebrush and sweet Russian elm is all around.

I finally had enough courage to research Lymphoma. Symptoms, treatments, etc.  There are many different types of lymphoma but I want to state, right away that I have none of these symptoms!!!! I need to find someone, who will explain everything and all the options. Maybe I’ll go to a Cancer Center of America?

I don’t want to think any further about this C thingy right now. Let’s change the subject.

Oh, I made a very good Vegan potato salad, yesterday. Here’s the recipe.

Vegan Potato Salad

Ingredients: 10 Yukon Gold potatoes, 1 red pepper (other colors will work as well) 2 green onion, 1 Tbsp chives,  1 Avocado, sliced, 4-6 cherry tomatoes, 2/3 cups vegetable broth (heated) 4 Tbsp apple cider, 4 Tbsp olive oil, S&P, a dash of paprika.

Cook, peel and slice potatoes. Dice pepper and chop chive, cut tomatoes in half. Heat vegetable broth, add pepper and chives. Place potatoes in a large bowl, add broth and vinaigrette. Mix well and allow to marinate for 30 min. Garnish with tomatoes and Avocado slices.

Kids would love this too

A new creation and my friend Bonnie came over to volunteer for taste testing. I am glad to report that not only did she survive but pronounced this dish, ‘very, very good’.

Potatoe Nest with steamed Veggies and Portabella ‘Burger’.

(Serves 2)

6 Yukon Gold Potatoes, 1/4 tsp nutmeg, 1/4 tsp rock/or sea salt, 1 Tbsp butter, 1 Tbsp parsley, 1 tsp dry roasted sesame seeds, mini carrots, cauliflower, broccoli, yellow/green zuccini, Asparagus (was on sale you can omitt). (Portabella is in recipe archive under ‘Portabella revisited.’

Cook, peel and mash potatoes, (best if you have a ricer). Season potatoes with salt and nutmeg , add parsley, butter. If consistency is too dense, add a little hot broth. Place in 16″ inch pastry bag with large star tip. Spray cookie sheet with Pam (or use a little butter) Squeeze pastry bag and create 3 tiered circles, approx 4-5 inches room in the middle. (You can draw circles onto parchment paper and then trace with bag. Sprinkle with sesame and bake @350F for approx. 10 min.

Meanwhile steam veggies, add herbs. When nests are done, place them in the middle. Serve with Portabella Burger. This is a very nice lunch or dinner for anyone.

Black Bean- Oatmeal Burger

For a change of pace I created  this burger. Sometimes, I want to have the ‘illusion’ of a time when we had BBQ. I miss meat seldom now and my system really likes greens and colors. My brain, sometimes, wants to argue and brings up tastes from a long ago era. That’s when I struggle. But, I’m fooling the ‘brain’ with my best friend ‘liquid smoke’. JUST a little of it works wonders.

As you can see this is plenty of food. Since I am NOT on a ‘diet’ but a ‘Lifestyle’ change, this is quite a bit to eat. I wouldn’t make it if I had to be hungry.

Ingredients:

1-15 oz can black beans, drained rinsed well

1-14.5 oz can tomatoes with mild chilies

1 garlic clove, 1 tsp onion powder, 2 green onions, chopped, 1 cup chopped carrots, ( 2 small ) 1 cup cilantro (or parsley) 2 cups old fashioned rolled oats.

Preheat oven to 400F. Process first seven ingredients in a food processor until blended. Add oats and stir. Form into patties, put on a baking sheet and bake for 8-10 min. Turn oven up and broil for about 2 min, until tops are nicely browned. (You can fry them also in a non-stick pan with NO oil). Serve on a whole grain burger bun with lettuce, tomato onion, etc. or, like I did with different veggies and sweet potato fries (baked).

 

Let’s all go Nuts

I spend a large amount of time researching. On all German speaking websites, too. (Austria, Switzerland). I go to ‘Heidelberg, Munich, Cologne and other Universities. I check their wellness program and cancer approach. Last spring, when I went to Wuerzburg University to have a CT scan and bloodwork, I also visited the famous ‘Immunobiology Therapy’- Hufeland Clinic in ‘Bad Mergentheim’, Germany. It was an amazing experience.

They treat all kinds of Immuno-problems, holistically. Their Motto is:

1. Detox

2. Regenerate

3. Activate Defense.

They had a waiting list as patients come from all over the world. People come  to be treated without chemo or radiation but especially after they’ve already had one or both, to help put them together from all that toxic mess. I would have loved to stay but I just couldn’t afford it. While I waited for my appointment I ate a bowl full of nuts.

What I have learned, is that they all use the same dietary approach. Organic, local if possible and seasonal, low fat, very little sugar.

I have gone nuts over the nut approach. They’re easy to get, easy to eat and have tons of healthy attributes. MOST importantly though, they must be raw, organic, and unsalted. Here are the most important ones:

(Clinic is near this wonderful park.)

ALMONDS: have as much calcium as milk. They contain Vitamin E, selenium, magnesium and lots of fiber. (Most people need that, for sure.)

CASHEWS: are rich in minerals, like copper, magnesium, zinc, iron and biotin. Good news is that they’re low in fat and have a high concentration aleic acid which is great for heart health as well. Research states that one, big handful of cashews provides one, to two thousand milligrams  of tryoptophan, which will work as well as a prescription of Prozac.

BRAZIL nuts are a great source of protein, copper, niacin (more on that important one later) magnesium, fiber, selenium and vitamin E.

PINE nuts have vitamin A,B,D,E and contain 70% of required amino acids. Sprinkle lots on your salad, in your soup.

PECANS  are loaded with vitamin E and A, calcium, aolic acid, magnesium, copper, phosphorus, potassium, manganese, zinc and a few B-vitamins.

WALNUTS your heart and brain loves them and they contain cancer fighting antioxidants as well.

Now, maybe you’re looking for the PEANUT. Well, it’s missing on purpose from this honorable line up. Peanut, is not a nut but belongs to the bean family. It is very high in Omega 6 fat acid, which suppress the immune ssystem and can increas tumor growth.

Most (if not all) Peanut Farms use pesticides and therefor all is contaminated. They can also contain a carcinogenic mold, called aflatoxin.

Use ORGANIC Nut butters. Almond or Cashew. I’ve recently posted a recipe how to make that one yourself.

So. Mix up a bowl of nuts and seeds and go NUTS.

Great ideas and helpful hints

A friend sent me an e-mail with these great suggestions.

So here are some good ideas. — It’s hard to get kids eat salad but this may do the trick. You will need: 1 head of iceberg lettuce, 2 med carrots, peeled and sliced, 1 small cucumber sliced, 1 pint cherry or grape tomatoes, 1 pint mini-mozzarella cheese balls.

In bowl, whisk together 1/4 cup extra virgin olive oil, 1/4 cup balsamic (or regular) vinegar, 1/2 tsp ground mustard (or Dijon) pinch of sugar, 1 Tbsp chopped parsley and/or basil.

Wooden skewers.

Cut iceberg lettuce into wedges then into 1 and 1/2″ cubes. Thread wooden skewer, alternating with sliced carrots, cucumber, lettuce cubes, tomatoes and cheese. Serve with Balsamic dressing to dip in. This would be a different salad treat for your next BBQ as well.

DON’T throw out left over salad. You can use this wilted green and make a delicious Gazpacho soup. In a food processor or blender pulse 2 cups of salad (including the vinaigrette and croutons) 1 small, chopped onion and 1 clove garlic until coarsely chopped. Transfer to a large bowl and add 2 cups of vegetable juice and chill. Low calories and fast. Serve with garlic- buttered bread.

Fluffy, summer pancakes: Swap the milk or buttermilk in the recipe for seltzer. It’ll make for a light, bubbly texture. Add the seltzer last and gently fold it so you won’t lose the fizz. Cuts down on calories as well as lactose intolerant people can eat pancakes.

Hungarian Goulash

I am constantly trying to expand my list of meatless, low fat, sugar-free dishes. It’s not that easy! But, here is a winner and keeper. (My friend Bonnie says so.)

This recipe is for 4 hungry people:

2 yukon gold potatoes

2 sweet potatoes

2 onions

3 Portabellas

1 can (salt free) diced tomatoes, fresh is better

1/2 can of tomato paste

2 cloves of garlic

2 Tbsp sweet paprika, salt, pepper, dash chili flakes, 2 bay leaves, 1/2 tsp caraway seeds

Vegetable broth

1 cup Merlot

Dice onions, garlic and sautee in coconut oil, add diced Portabella’s, sautee for about 5-8 min. Then, add diced potatoes, broth and red wine. Simmer on med heat for approx. 1 hr. Then add paprika, tomatoes and all speices. Simmer an additional 15-20 min. Sprinkle Ital parsely on top.

Serve with steamed broccoli or baby bok-choy.

Smoothie Ideas

Friends have been asking for different smoothies. We all know the fruit smoothies and love them. Not so much smoothies made with vegetables. So, here are a couple of recipes.

Of course, all ingredients have to be organic. Do not use tap water in any smoothie. (For fruit smoothie, use fruit juice (100%) from concentrate, or coconut water.)

Veggie smile

(4 servings)

1 carrot, 1 stick celery, 1/2 red pepper, 1 shallot, 1 cooked potato, 1 Tbsp lemon juice, 1 cup tomato juice, 5-6 ice cubes, dash Tobasco, salt and pepper.

Pepper dance

1 yellow – one red pepper, 4 celery sticks, 1/2 cup plain yoghurt, pinch salt, pinch sugar, chili flakes, ice cubes.

My favorite morning smoothie is already posted.

If consistency is too thick add spring water or tomato juice, or any other organic juice.

You can also use salads and herbs for smoothies, leafy vegetables. Any combination.

Makes for a healthful snack. Smoothies should not be substituted for vegetables. You’ll still need to eat your Brussel’s sprouts. (Cleaned, halved, blanched, then on cookie sheet, drizzled with maple syrup and walnuts. Bake at 400F for 15-20 min (check your baking time. These temps are for high altitude.

Same green, amazing smoothie

I’ve learned a new word, yesterday and thought it was most

fitting. “Entheogen” is from the Greek and means “Creates God within” (en=within, theo=God, gen=creates or generates).  This smoothie was created with kale, a stalk of celery, baby spinach, Italian parsley, and a green apple. All organic, of course. (I served this in a Bavarian hand carved glass. Because I’m worth it.)

Yesterday, I also spent a couple of hours creating this scrumptious Bolognese sauce. Also, known as a different form of Ratatouille. (Without the rat.) This is a true labor of love but it makes a whole bunch and freezes very well.

This gorgeous Bolognese sauce is made from: peppers of all colors, celery, carrots, onions, garlic, (sauteed in coconut oil and just a little butter) Italian parsley, mushrooms (sauteed in dry sherry) canned-salt free tomatoes, tomato paste, home made vegetable broth, red wine, oregano, a few chili flakes. Simmered about 2 hours.  This can also be served with potatoes and brown rice. Of course, I’m using spaghetti squash.

Rainbow colors

Does this not make your heart smile? This is pure happiness for the cells. It’s only one of my ‘Rainbow’ salad line. Bibb lettuce and Mache (Mosh) a.k.a Rapunzel. Grated carrots, lightly steamed broccoli. Since there are older people who have dental issues, there needs to be a bit of alteration.  Red cabbage (braised a few minutes in dry sherry)  julienned Kohlrabi and red beets, orange pepper (any color will do.) Pears and one potato. Garbanzo beans and one brown rice ball with almonds.

Dressing was awesome: 4-6 servings

1/4 cup Organic apple cider vinegar

1/4 cup of olive oil

1/4 tsp curry (yes)

1/4 tsp cumin

juice of 1/2 lemon

(I also used 1/4 cup of hot vegetable broth. No salt, MSG or yeast).

 

 

Recipes | Camino Not Chemo!

Root of Celery ‘Steak’

When I went shopping, day after I returned, I was so excited when I got to Natural Grocers, that I didn’t know which isle to go to first. All that lovely green, orange, red, purple. All those wonderful, fresh apples and other fruits. I really appreciate what we can have immediately. I saw a nice, big Root of Celery and made a wonderful lunch.

Ingredients:

1 root of celery (a.k.a Celeriac)

1 half lemon

1/4 cup coconut milk (for vegans)

(1 egg for none vegan)

1/4 cup of Panko bread crumbs

1 Tbsp coconut oil (no substitution)

Peel root of celery and cut out dark root spaces. Cut into 1/4 inch thick slices (or thicker if you like.) Boil and add 1/2 juice of lemon, cook approx. 15 min until semi-soft. Then pat dry with paper towel and place into coconut milk (or egg) season with just a little salt and pepper, press onto Panko crumbs and place into sizzling coconut oil until golden brown on each side. Serve with salad and/or sweet potatoe fries (baked in oven).

 

Just moving along

My days are spent walking, cleaning and getting everything ready. Went to Doc’s office yesterday to set appointment for P.E.T scan and bloodwork, etc. when I return. Asked him about his Cyberknife input and he says it’s the same problem, either way.

We had wonderful rain, two nights and everything smells wonderful. While walking, the scent of pungent sagebrush and sweet Russian elm is all around.

I finally had enough courage to research Lymphoma. Symptoms, treatments, etc.  There are many different types of lymphoma but I want to state, right away that I have none of these symptoms!!!! I need to find someone, who will explain everything and all the options. Maybe I’ll go to a Cancer Center of America?

I don’t want to think any further about this C thingy right now. Let’s change the subject.

Oh, I made a very good Vegan potato salad, yesterday. Here’s the recipe.

Vegan Potato Salad

Ingredients: 10 Yukon Gold potatoes, 1 red pepper (other colors will work as well) 2 green onion, 1 Tbsp chives,  1 Avocado, sliced, 4-6 cherry tomatoes, 2/3 cups vegetable broth (heated) 4 Tbsp apple cider, 4 Tbsp olive oil, S&P, a dash of paprika.

Cook, peel and slice potatoes. Dice pepper and chop chive, cut tomatoes in half. Heat vegetable broth, add pepper and chives. Place potatoes in a large bowl, add broth and vinaigrette. Mix well and allow to marinate for 30 min. Garnish with tomatoes and Avocado slices.

Kids would love this too

A new creation and my friend Bonnie came over to volunteer for taste testing. I am glad to report that not only did she survive but pronounced this dish, ‘very, very good’.

Potatoe Nest with steamed Veggies and Portabella ‘Burger’.

(Serves 2)

6 Yukon Gold Potatoes, 1/4 tsp nutmeg, 1/4 tsp rock/or sea salt, 1 Tbsp butter, 1 Tbsp parsley, 1 tsp dry roasted sesame seeds, mini carrots, cauliflower, broccoli, yellow/green zuccini, Asparagus (was on sale you can omitt). (Portabella is in recipe archive under ‘Portabella revisited.’

Cook, peel and mash potatoes, (best if you have a ricer). Season potatoes with salt and nutmeg , add parsley, butter. If consistency is too dense, add a little hot broth. Place in 16″ inch pastry bag with large star tip. Spray cookie sheet with Pam (or use a little butter) Squeeze pastry bag and create 3 tiered circles, approx 4-5 inches room in the middle. (You can draw circles onto parchment paper and then trace with bag. Sprinkle with sesame and bake @350F for approx. 10 min.

Meanwhile steam veggies, add herbs. When nests are done, place them in the middle. Serve with Portabella Burger. This is a very nice lunch or dinner for anyone.

Black Bean- Oatmeal Burger

For a change of pace I created  this burger. Sometimes, I want to have the ‘illusion’ of a time when we had BBQ. I miss meat seldom now and my system really likes greens and colors. My brain, sometimes, wants to argue and brings up tastes from a long ago era. That’s when I struggle. But, I’m fooling the ‘brain’ with my best friend ‘liquid smoke’. JUST a little of it works wonders.

As you can see this is plenty of food. Since I am NOT on a ‘diet’ but a ‘Lifestyle’ change, this is quite a bit to eat. I wouldn’t make it if I had to be hungry.

Ingredients:

1-15 oz can black beans, drained rinsed well

1-14.5 oz can tomatoes with mild chilies

1 garlic clove, 1 tsp onion powder, 2 green onions, chopped, 1 cup chopped carrots, ( 2 small ) 1 cup cilantro (or parsley) 2 cups old fashioned rolled oats.

Preheat oven to 400F. Process first seven ingredients in a food processor until blended. Add oats and stir. Form into patties, put on a baking sheet and bake for 8-10 min. Turn oven up and broil for about 2 min, until tops are nicely browned. (You can fry them also in a non-stick pan with NO oil). Serve on a whole grain burger bun with lettuce, tomato onion, etc. or, like I did with different veggies and sweet potato fries (baked).

 

Let’s all go Nuts

I spend a large amount of time researching. On all German speaking websites, too. (Austria, Switzerland). I go to ‘Heidelberg, Munich, Cologne and other Universities. I check their wellness program and cancer approach. Last spring, when I went to Wuerzburg University to have a CT scan and bloodwork, I also visited the famous ‘Immunobiology Therapy’- Hufeland Clinic in ‘Bad Mergentheim’, Germany. It was an amazing experience.

They treat all kinds of Immuno-problems, holistically. Their Motto is:

1. Detox

2. Regenerate

3. Activate Defense.

They had a waiting list as patients come from all over the world. People come  to be treated without chemo or radiation but especially after they’ve already had one or both, to help put them together from all that toxic mess. I would have loved to stay but I just couldn’t afford it. While I waited for my appointment I ate a bowl full of nuts.

What I have learned, is that they all use the same dietary approach. Organic, local if possible and seasonal, low fat, very little sugar.

I have gone nuts over the nut approach. They’re easy to get, easy to eat and have tons of healthy attributes. MOST importantly though, they must be raw, organic, and unsalted. Here are the most important ones:

(Clinic is near this wonderful park.)

ALMONDS: have as much calcium as milk. They contain Vitamin E, selenium, magnesium and lots of fiber. (Most people need that, for sure.)

CASHEWS: are rich in minerals, like copper, magnesium, zinc, iron and biotin. Good news is that they’re low in fat and have a high concentration aleic acid which is great for heart health as well. Research states that one, big handful of cashews provides one, to two thousand milligrams  of tryoptophan, which will work as well as a prescription of Prozac.

BRAZIL nuts are a great source of protein, copper, niacin (more on that important one later) magnesium, fiber, selenium and vitamin E.

PINE nuts have vitamin A,B,D,E and contain 70% of required amino acids. Sprinkle lots on your salad, in your soup.

PECANS  are loaded with vitamin E and A, calcium, aolic acid, magnesium, copper, phosphorus, potassium, manganese, zinc and a few B-vitamins.

WALNUTS your heart and brain loves them and they contain cancer fighting antioxidants as well.

Now, maybe you’re looking for the PEANUT. Well, it’s missing on purpose from this honorable line up. Peanut, is not a nut but belongs to the bean family. It is very high in Omega 6 fat acid, which suppress the immune ssystem and can increas tumor growth.

Most (if not all) Peanut Farms use pesticides and therefor all is contaminated. They can also contain a carcinogenic mold, called aflatoxin.

Use ORGANIC Nut butters. Almond or Cashew. I’ve recently posted a recipe how to make that one yourself.

So. Mix up a bowl of nuts and seeds and go NUTS.

Great ideas and helpful hints

A friend sent me an e-mail with these great suggestions.

So here are some good ideas. — It’s hard to get kids eat salad but this may do the trick. You will need: 1 head of iceberg lettuce, 2 med carrots, peeled and sliced, 1 small cucumber sliced, 1 pint cherry or grape tomatoes, 1 pint mini-mozzarella cheese balls.

In bowl, whisk together 1/4 cup extra virgin olive oil, 1/4 cup balsamic (or regular) vinegar, 1/2 tsp ground mustard (or Dijon) pinch of sugar, 1 Tbsp chopped parsley and/or basil.

Wooden skewers.

Cut iceberg lettuce into wedges then into 1 and 1/2″ cubes. Thread wooden skewer, alternating with sliced carrots, cucumber, lettuce cubes, tomatoes and cheese. Serve with Balsamic dressing to dip in. This would be a different salad treat for your next BBQ as well.

DON’T throw out left over salad. You can use this wilted green and make a delicious Gazpacho soup. In a food processor or blender pulse 2 cups of salad (including the vinaigrette and croutons) 1 small, chopped onion and 1 clove garlic until coarsely chopped. Transfer to a large bowl and add 2 cups of vegetable juice and chill. Low calories and fast. Serve with garlic- buttered bread.

Fluffy, summer pancakes: Swap the milk or buttermilk in the recipe for seltzer. It’ll make for a light, bubbly texture. Add the seltzer last and gently fold it so you won’t lose the fizz. Cuts down on calories as well as lactose intolerant people can eat pancakes.

Hungarian Goulash

I am constantly trying to expand my list of meatless, low fat, sugar-free dishes. It’s not that easy! But, here is a winner and keeper. (My friend Bonnie says so.)

This recipe is for 4 hungry people:

2 yukon gold potatoes

2 sweet potatoes

2 onions

3 Portabellas

1 can (salt free) diced tomatoes, fresh is better

1/2 can of tomato paste

2 cloves of garlic

2 Tbsp sweet paprika, salt, pepper, dash chili flakes, 2 bay leaves, 1/2 tsp caraway seeds

Vegetable broth

1 cup Merlot

Dice onions, garlic and sautee in coconut oil, add diced Portabella’s, sautee for about 5-8 min. Then, add diced potatoes, broth and red wine. Simmer on med heat for approx. 1 hr. Then add paprika, tomatoes and all speices. Simmer an additional 15-20 min. Sprinkle Ital parsely on top.

Serve with steamed broccoli or baby bok-choy.

Smoothie Ideas

Friends have been asking for different smoothies. We all know the fruit smoothies and love them. Not so much smoothies made with vegetables. So, here are a couple of recipes.

Of course, all ingredients have to be organic. Do not use tap water in any smoothie. (For fruit smoothie, use fruit juice (100%) from concentrate, or coconut water.)

Veggie smile

(4 servings)

1 carrot, 1 stick celery, 1/2 red pepper, 1 shallot, 1 cooked potato, 1 Tbsp lemon juice, 1 cup tomato juice, 5-6 ice cubes, dash Tobasco, salt and pepper.

Pepper dance

1 yellow – one red pepper, 4 celery sticks, 1/2 cup plain yoghurt, pinch salt, pinch sugar, chili flakes, ice cubes.

My favorite morning smoothie is already posted.

If consistency is too thick add spring water or tomato juice, or any other organic juice.

You can also use salads and herbs for smoothies, leafy vegetables. Any combination.

Makes for a healthful snack. Smoothies should not be substituted for vegetables. You’ll still need to eat your Brussel’s sprouts. (Cleaned, halved, blanched, then on cookie sheet, drizzled with maple syrup and walnuts. Bake at 400F for 15-20 min (check your baking time. These temps are for high altitude.

Same green, amazing smoothie

I’ve learned a new word, yesterday and thought it was most

fitting. “Entheogen” is from the Greek and means “Creates God within” (en=within, theo=God, gen=creates or generates).  This smoothie was created with kale, a stalk of celery, baby spinach, Italian parsley, and a green apple. All organic, of course. (I served this in a Bavarian hand carved glass. Because I’m worth it.)

Yesterday, I also spent a couple of hours creating this scrumptious Bolognese sauce. Also, known as a different form of Ratatouille. (Without the rat.) This is a true labor of love but it makes a whole bunch and freezes very well.

This gorgeous Bolognese sauce is made from: peppers of all colors, celery, carrots, onions, garlic, (sauteed in coconut oil and just a little butter) Italian parsley, mushrooms (sauteed in dry sherry) canned-salt free tomatoes, tomato paste, home made vegetable broth, red wine, oregano, a few chili flakes. Simmered about 2 hours.  This can also be served with potatoes and brown rice. Of course, I’m using spaghetti squash.

Rainbow colors

Does this not make your heart smile? This is pure happiness for the cells. It’s only one of my ‘Rainbow’ salad line. Bibb lettuce and Mache (Mosh) a.k.a Rapunzel. Grated carrots, lightly steamed broccoli. Since there are older people who have dental issues, there needs to be a bit of alteration.  Red cabbage (braised a few minutes in dry sherry)  julienned Kohlrabi and red beets, orange pepper (any color will do.) Pears and one potato. Garbanzo beans and one brown rice ball with almonds.

Dressing was awesome: 4-6 servings

1/4 cup Organic apple cider vinegar

1/4 cup of olive oil

1/4 tsp curry (yes)

1/4 tsp cumin

juice of 1/2 lemon

(I also used 1/4 cup of hot vegetable broth. No salt, MSG or yeast).