Tag Archives: recipes

Avocado Deviled Eggs

SERVING SIZE:  makes 12 deviled eggs

MORE RECIPES:  http://www.farmfreshtoyou.com/recipes/369/

You won’t want to miss Grapefruit and Avocado tacos…. you never know until you try!!  Click the link above to see many more Farm Fresh to YOU recipes!
INGREDIENTS

  • 6 eggs
  • 1 avocado
  • 2 tablespoons cilantro, chopped
  • juice from 1 lime
  • 1/4 teaspoon salt
  • 1/4 teaspoon olive oil
  • chili powder for garnish (optional)

You won’t even miss the mayo in this tasty twist on the traditional deviled egg. The creaminess of the avocado and the refreshing taste of lime make this dish unforgettable.

INSTRUCTIONS
Place the eggs in a large saucepan and fill with cold water so there’s about 1-inch of water covering the eggs. Bring the water to a boil, then immediately remove from heat and cover with a lid and let sit for 15 minutes.

Fill a large bowl with ice water. When the 15 minutes are up, remove the eggs from the saucepan with a slotted spoon and place into the ice water bath to cool.

Peel the eggs by gently tapping them on a hard surface until you see a crackle all around the egg. Peel the shell away from the egg carefully, trying to keep all of the egg white intact.

Once peeled, cut each egg in half lengthwise. Gently remove the egg yolks and move yolks to a mixing bowl. Transfer egg whites to a serving plate or platter.

Add 1 tablespoon cilantro, lime juice, salt and olive oil to the mixing bowl and combine thoroughly.

In a separate mixing bowl, mash the avocado, then combine with egg mixture.

Spoon the mixture into the egg whites (where you removed the yolk from). For a nicer presentation, you can pipe the mixture into the egg white from a pastry bag.

Garnish your finished eggs with the remaining cilantro and dust with chili pepper.

The Beeswax Workshop – a great Book!

Image resultThis new book has EVERYTHING!

You will learn how to make over 100 items: household cleaners, beauty balms, natural gifts for your friends and family and even hot glue.
The instructions are step by step so the projects are fun and easy to complete.

If you have tried to clean the toxics out of your home….. this is definitely the NEXT STEP. And it is way more fun than reading the labels (with impossibly small print) on all that horrid stuff in the supermarket and drug stores.

There are historical facts about the use of some of these awesome make-it-yourself items…. and facts to help motivate you to try something new.

For example, did you know:

Perfume and cologne are two of the more toxic personal care products on the market. Synthetic fragrance has been linked to dermatitis, asthma, insulin resistance and even cancer. Perfumes and fragrances represent more than 3,000 undisclosed chemical compounds. Manufacturers are not required to list the actual chemicals on the label. Using these recipes, those with sensitivities to fragrance can create their own unique solid perfume blends based on scents that they tolerate well.  from page 85

Some of the recipes are so wonderful, Calendula Hand Balm sounds like what my poor dry hands have been begging for …. (on page 79). There are so many things to try: bronzers, vinegar rinses for hair (my Mom did this), sunscreen and candles.  This book is packed with great information and recipes and …. you’ll get new ideas on hobbies and personal care and more!

It’s available on Amazon  and other stores / bookstores where fine products and great books are sold!

Food – Thinking out Loud

We have learned about Slow Food and Food Hacks are exploring alternatives in thinking / food / distribution / next steps. There are many new Schools that will help you learn, TV shows and a wealth of Farmer’s Markets.  Here are a few favorites about food:

Food Hacks

Food Business School and the War on Big Food article (watch the video), FoodTank thinking about food

Quote: “Major packaged-food companies lost $4 billion in market share alone last year, as shoppers swerved to fresh and organic alternatives.”

Small batches, made with pride, local favorites…. like this pickle-loving business.

Go Green, a small change makes a big difference

Grow yer Own, garden stores, How To Books, community gardens, New magazines to enjoy, collectives and gardening events just like these!

Superfoods — there are long lists now….. coconut oil and recipes, 101Cookbooks.com has so many more great recipes from amaranth to kale to sweet potatoes and more.

Look in the search bar of GREENEROO there are 1000 articles for you to enjoy.

2013 TO 2014 233

Stay Healthy and get the Most out of your Health Care Provider

There are many recipe sites… but you might not have checked your health care provider’s site. Most big providers have a whole list of “healthy choices” links, podcasts, presentations and web sites.

At UHC, I really like this site for Healthy eating. There are a variety of recipes, including slow-cooker meals that my busy family would really love. If you have settled into a rut, or are eating out because you can’t imagine cooking….. take a look at these. There is lots of variety and the calorie count is very clearly noted.  There are also beverages, side dishes, desserts to enjoy.

Slow Cooker Recipes Side Dishes Beverages Salads

Superfood your summer with Nutiva

Nothing says summer like a refreshing glass of iced tea. Kick the traditional beverage up a notch with recipes from superfoods brand,Nutiva, and Numi Organic Tea. They’ve combined both Nutiva’s Organic Black and White chia seeds with Numi’s Organic Tea blends for a treat that’s both nutritious and satisfying.

Chia seeds are a rich source of protein, antioxidants, essential omega-3 fatty acids and fiber. These super seeds are also an excellent source of essential minerals such as phosphorous, manganese, calcium, sodium and potassium. Adding chia seeds to your favorite beverage actually helps you feel satiated and is a great way to get your nutrients throughout the day.

Enjoy Nutiva’s new O’Coconut snacks with your iced tea. These snacks are crafted from lightly sweetened organic, fair trade coconut and have only 60 calories each. Enjoy pure coconut with O’Coconut Classic or try O’Coconut Hemp & Chia for additional nutty flavor and the nutritional benefits of Omega-3s.

Recipes are below — ENJOY!!

   

Iced Tea + Lemonade with Chia Seeds

Chia adds a superfood boost, while lemonade adds a light sweetness to the crisp, refreshing flavor of black tea.

Ingredients
1/2 tsp. Nutiva Organic Black Chia Seeds
2 Tbsp. water, room temperature
1 Numi Organic Tea – Breakfast Blend black tea bag
½ cup water, boiling
½ cup lemonade
Ice cubes
Lemon slices

Directions
1. Add chia seeds to 2 tbsp. of room temperature water. Stir to combine, and set aside for 5 minutes, until chia softens.
2. Meanwhile, bring ½ cup of water to boil.
3. Steep tea bag in hot water for 5 minutes.
4. Discard tea bag and pour tea into a tall glass. Add lemonade and chia seeds and stir to combine.
5. Top with ice, garnish with a lemon wedge and serve.

 

Iced Green Tea with White Chia Seeds

Iced Green Tea is the perfect refreshment on a warm day. Chia seeds give your tea a superfood boost of omega-3s, protein, antioxidants and fiber.
Ingredients

1/2 tsp. Nutiva Organic White Chia Seeds
2 Tbsp. water, room temperature
1 Numi Organic Tea – Jasmine Green tea bag
1 cup water, boiling
Ice cubes
Sliced cucumber to garnish

Directions
1. Add chia seeds to 2 tbsp. of room temperature water. Stir to combine, and set aside for 5 minutes, until chia softens.
2. Meanwhile, bring 1 cup of water to boil.
3. Steep tea bag in hot water for 3 minutes.
4. Discard tea bag and pour tea into a tall glass. Add chia seeds and stir to combine.
5. Top with ice, garnish with cucumber slices and serve.

 

Iced Mint Tea with Chia Seeds

Iced Mint Tea is refreshing and invigorating; chia seeds add omega-3s, protein, antioxidants and fiber.

Ingredients
1/2 tsp. Nutiva Organic White Chia Seeds
2 tbsp. water, room temperature
1 Numi Organic Tea – Moroccan Mint teasan bag
1 cup water, boiling
Ice cubes
Fresh mint leaves to garnish

Directions
1. Add chia seeds to 2 tbsp. of room temperature water. Stir to combine, and set aside for 5 minutes, until chia softens.
2. Meanwhile, bring 1 cup of water to boil.
3. Steep tea bag in hot water for 5 minutes.
4. Discard tea bag and pour tea into a tall glass. Add chia seeds and stir to combine.
5. Top with ice, garnish with fresh mint and serve.  Optional: Add strawberry slices.

 

Black Iced Tea with Chia Seeds

Serve this delightful, slightly sweet iced tea to accompany a summer luncheon. Chia seeds add nutrients and help keep you satiated and hydrated.
Ingredients
1/2 tsp. Nutiva Organic Black Chia Seeds
2 Tbsp. water, room temperature
1 Numi Organic Tea – Breakfast Blend black tea bag
1 cup water, boiling
Ice cubes
Lemon slices

Directions
1. Add chia seeds to 2 tbsp. of room temperature water. Stir to combine, and set aside for 5 minutes, until chia softens.
2. Meanwhile, bring 1 cup of water to boil.
3. Steep tea bag in hot water for 5 minutes.
4. Discard tea bag and pour tea into a tall glass. Add chia seeds and stir to combine.
5. Top with ice, garnish with a lemon wedge and serve.

The Farmer’s Kitchen Handbook: More Than 200 Recipes for Making Cheese, Curing Meat, Preserving, Fermenting, and More

Marie W. Lawrence makes it easy with The Farmer’s Kitchen Handbook: More Than 200 Recipes for Making Cheese, Curing Meat, Preserving, Fermenting, and More (Skyhorse Publishing, June 2014).

Lawrence, who’s been cooking with produce from her gardens and buying milk from farmers ever since she was a kid, knows how to make seasonal cooking easy and inexpensive. AND FUN!! It is wonderful to cook with the seasons.

Organized by month to coordinate with farmers’ calendars, The Farmer’s Kitchen Handbook serves up old-fashioned pot roast in January, seafood artichoke casserole in March, red, white, and blue salad in July, and crispy ginger cookies in December. Lawrence also provides instructions on making cheese, curing meats, canning, preserving, pasteurizing, and pickling.

You’ll love the  old-fashioned household hints (did you know that placing green sage in the pantry will keep out red ants?), a harvest guide, and a place to record your own favorite family recipes. Whether you live in a fifth-floor walkup or a countryside ranch, Lawrence’s comprehensive guidebook makes seasonal cooking a delicious, rewarding experience.

After you read it you may just say….. NOW I know Mama was right!  — the editor

It’s Salad Month, Get Chopping!!

Eat FRESH, eat raw, eat salad, your body will thank you, and your skin will be more beautiful! —the editor

With two weeks left to celebrate salad month, Actress Debi Mazar and her Chef husband, Gabriele Corcos have some delicious salad recipes for you to whip up.  The couple has partnered with House Foods Tofu, America’s premium tofu purveyor since 1983, to create tasty salads, which feature House Foods Tofu: organic, non-GMO, kosher certified and gluten-free products.

For a light springtime meal, try the couples’ Cavolo Nero, Beets and Fennel with Creamy Tofu Dressing, which is a mix of fresh kale and roasted vegetables topped with a thick and rich tofu dressing made with House Foods Premium or Organic Soft (silken) Tofu.

Another festive dish is the Blood Orange Salad, their favorite summer dish. This delicious salad is complete with oranges, onions, kale and nuts topped with additional protein in the diced House Foods Premium or Organic Tofu Extra Firm.

Or whip up House Foods Tofu and Quinoa Salad, which combines Quinoa and House Foods Premium Tofu or Organic Tofu, Super Firm Cubed with a variety of vegetables for a quick and effortless lunch.

 

Cavolo Nero, Beets and Fennel with Creamy Tofu Dressing

Serves 4

Ingredients

3/4 pound red beets (3 medium sized), scrubbed
1 large bulb fennel, trimmed, and cut into 1 inch chunks
1 medium onion, roughly chopped
2 Tbsp olive oil
Kosher salt and freshly ground black pepper
1 large bunch cavolo nero (Tuscan kale), washed, tough stems removed, roughly chopped into 1 inch pieces
1/3 cup smoked almonds, chopped
Shaved Parmesan (optional)

Dressing:

1/3 of a 14 oz. package House Foods Premium or Organic Tofu Soft
3 anchovies (packed in oil)
Juice of 1 lemon
1 clove garlic, peeled
2 tsp extra virgin olive oil
Kosher salt and freshly ground black pepper
Directions

Heat oven to 400 degrees.
Wrap each beet in foil and place on sheet tray and roast for 25 minutes.
Meanwhile, toss fennel and onion in a small bowl with olive oil and season with salt and pepper. Add to the sheet tray with the beets after they have roasted for 25 minutes.
Continue roasting fennel and beets for 30 minutes more.
Then open up the foil packets to let beets cool, rub off the skins of the beets using a paper towel and chop into bite size pieces.
Add the tofu, anchovies, lemon juice, garlic, olive oil, and a pinch of salt and pepper to a blender and blend until smooth.
Combine the kale and roasted beets, fennel, and onion to a large bowl and drizzle with the dressing.
Toss to thoroughly coat.

Garnish with smoked almonds and shaved Parmesan.

 

Blood Orange Salad 

Serves 6

INGREDIENTS:

1/2 pkg   House Foods Premium or Organic Tofu Extra Firm, drained
Juice of half a lemon
2 Tbsp olive oil
3 blood oranges, peeled and thinly sliced into rounds
½ small red onion, thinly sliced into rounds
4 cups baby kale
1/4 cup toasted pine nuts
¼ cup extra virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

 

DIRECTIONS:

Wrap the tofu in paper towels and press between two plates. Rest a book or heavy object on the top plate to help press out the water. Let tofu sit for 15-20 minutes. Whisk together the juice from half a lemon, olive oil, and salt and pepper. Cube the tofu and add to the marinade. Cover and marinate for at least 1 hour.
Heat oven to 350 degrees and bake tofu until firm 40 minutes, flipping halfway through baking. Set aside to cool.
Add the cooled tofu, oranges, red onion, kale, and pine nuts in a bowl and toss. Drizzle with lemon juice and olive oil and season with a pinch of salt and pepper. Toss again and serve immediately.

Tofu and Quinoa Salad

Serves 6

INGREDIENTS

1 House Foods Premium Tofu or Organic Tofu, Super Firm Cubed
1 cup uncooked quinoa (couscous can be substituted)
1 cup canned corn
1 small red bell pepper, diced
¼ cup pine nuts
½ cup seedless grapes, halved
½ cup dried raspberries or cranberries (optional)
¼ cup Italian parsley, finely chopped
Dressing:
1 tbsp. lime juice
2 tbsp. olive oil
¼ cup wine vinegar
Salt and pepper to taste

Directions

Cook quinoa according to package instructions. Allow to cool.
While quinoa is cooking, whisk together lime juice, olive oil, wine vinegar, salt and pepper
Combine cooked quinoa with rest of the ingredients except tofu, and lime juice mixture, stirring well.
Add tofu, mix well and sprinkle with Italian parsley

 

Meatless Cinco de Mayo

Hola!

With Cinco de Mayo (5-5-14) right around the corner, House Foods America has some delicious and nutritious recipes for your upcoming soiree; giving your tradition tex-mex favorites a healthy and protein packed spin that everyone is sure to enjoy.

House Foods Tofu offers both Premium & Organic products in five consistencies.   All products are made exclusively with 100% US grown soybeans and are Non-GMO Product Verified, certified gluten-free and Kosher.  Not only is House Foods’ tofu low in fat and high in protein, it also has the ability to soak up any flavor and add body and texture to a dish.  Further information on House Foods America can also be found at www.house-foods.com.

 

Tofu Tacos

http://www.house-foods.com/uploads/r_tofu_taco.jpg

SERVINGS: Makes 10 Tacos

INGREDIENTS

1 (12 oz.) pkg House Foods Premium or Organic Tofu Extra Firm, drained, pressed and cut into 1/2 in. cubes (alternative option: crumble tofu)

1 pkg low sodium taco seasoning

10 corn tortillas

1 (15 oz.) can low sodium black beans, drained

1 (15 oz.) can corn, drained

1/3 head lettuce, shredded

1 Tbsp oil

Salsa to serve

Optional Toppings:

1 avocado, pitted and cubed

Cilantro, chopped

Lime

Directions:

Coat tofu in taco seasoning. Add oil to a pan set to medium-high heat. Add tofu and cook until browned, set aside (if crumbling tofu, add to pan and sprinkle with taco seasoning).

Add black beans and corn to two separate pots set to medium heat. Heat until cooked through.

Warm tortillas in a separate pan. To assemble, add tofu, black beans, corn and lettuce. If using, top with avocado, cilantro and lime juice.

 

Tofu & Vegetable Enchiladas with Red Chili Sauce

 

http://www.house-foods.com/uploads/r_2010033002448106.jpg

 

SERVINGS: Serves 4

INGREDIENTS:

1/2 package (7oz) House Foods Premium Tofu Firm or Extra Firm, drained

2 Tbsp vegetable oil

1 tsp salt or more to taste

1/2 cup white mushrooms, thinly sliced

1/2 cup red onion, thinly sliced

1/2 cup fresh spinach, roughly chopped

8 corn tortillas

1 can (19oz) Enchilada sauce

1/4 white onion, thinly sliced

Queso Fresco for garnish, crumbled

DIRECTIONS:

 

1. Wrap Tofu in paper towels and press to remove excess water and crumble.

2. Cook mushrooms with 1 Tbsp. vegetable oil in a large skillet medium-high heat until browned. Add red onion and cook until translucent. Add Tofu and cook until browned. Add spinach And 1 tsp. salt. Stir until spinach wilts. Remove from heat.

3. In a large skillet on medium heat, place tortillas and cook for 1 minute on each side.

4. Put 1/2 cup of mixture on tortilla and roll up to form the enchilada.

5. In a large skillet on medium heat, sauté white onion until brown, using 1 Tbsp. vegetable oil.

6. Add enchilada sauce and salt to taste. Bring it to a boil.

7. Dip the enchiladas into the hot sauce and place on a plate. Pour the remaining sauce over enchiladas and top with cheese. Serve hot.

The Food Revolution Seminars: Add Years to your Life

Dean Ornish, M.D. – Add Years To Life & Life To Years

Dean OrnishDean Ornish, M.D.

Dr. Dean Ornish is founder of the Preventative Medicine Research Institute and author of six bestselling books. The Ornish program was rated #1 for heart health by U.S. News & World Report in 2011, 2012, 2013 and 2014, and is the first program based in lifestyle change to ever be covered by Medicare.

Dean has been appointed by two U.S. Presidents to White House health advisory boards. He was chosen by Forbes as one of the seven most powerful teachers in the world.

Dr. Dean Ornish is a pioneer in the multifaceted life changing food, nutrition, love – change your life views in medicine. He has shown that we can renew our bodies. Take a look at his site for his “Recipedia”>>  BREAKFAST menu, it is an eye-opener. Breakfast is a great way to start your new life.   — the editor

Dean will explain the scientifically proven strategies that use diet, exercise, stress reduction, and love to extend and transform your life. Find out more about Dean’s work by clicking here.