Sunday, July 20, 2014

THE SOUP

Lets TALK SOUP!!!!

I remember a zucchini soup that involved onions, a little butter for body, and zucchini - blanched or sauteed - then put into a blender for some fantastic and quick/ easy soup.  Who needs veggie, chicken or beef stock - you can just blend up whatever is to become THE SOUP!

It may not look great - but the taste is!  Fresh picked swiss chard  - cut the stalk and compost that -  lightly cooked in a little bit of water, added some butter melted in the water, and put all into a blender with fresh picked garlic for a very delectable, unrefined green soup - better than any spinach soup I ever tasted!  I left some chunky texture.  You can vary any soup with herbs, spices, and additional items for crunch or add beans blended or not - and add cream or coconut milk for even further variations.  The key is fresh and naturally grown veggies and garlic, chives, shallots or onions.

Saturday, June 21, 2014

Wild Mustard Greens

One of the best wild edibles is mustard greens - I have to thank a friend eating green in the Hudson Valley for his great referral of these greens - so I am passing it on to you so more people are aware of this wonderful wild edible.  Wild greens are more nutritious than cultivated.  There are many types in the brassica family - the ones I like the best are 1/ garlic mustard














this forms a white flower - this is one of the first wild greens to emerge in the SPRING!

and 2/ the larged leaf mustard forming a "broccoli rabe" type head
these are prolific NOW! - we are picking them along with GARLIC SCAPES - and saute with olive oil for that garlic leafy green combo - add beans - chickpeas or cannelloni beans - for a fantastic and nutritious meal...

Learn more from this video.  Once I start posting videos -  I'll show you how to cook these Italian style as opposed to the boiling American style as Steve is doing here.  Cute and informative videos from eat the weeds.com

Tuesday, June 10, 2014

"Path to Wellness"

Nutrient Density: Fruits & Veggies

Not surprising - cabbage, chard, beet greens, chicory, parsley, collards, Romaine, endive - all are highly nutritious veggies.  I always wonder - would the findings vary from field to field and growing methods?

One of the misnomers of nutrition labels is it represents the individual products - rather they are standards of a unit measurement of raw materials that go into the product.  There is no regard to where and how it's grown and harvested.  A lab test of the particular item may result in a different nutrition panel.

One thing that is known for sure - a diet rich in dark leafy greens and cruciferous veggies is a healthy one!  To learn more about this list of nutrient dense foods - go to:
http://www.cdc.gov/pcd/issues/2014/13_0390.htm
Item
Density
Watercress
100.00
Chinese cabbage
91.99
Chard
89.27
Beet green
87.08
Spinach
86.43
Chicory
73.36
Leaf lettuce
70.73
Parsley
65.59
Romaine lettuce
63.48
Collard green
62.49
Turnip green
62.12
Mustard green
61.39
Endive
60.44
Chive
54.80
Kale
49.07
Dandelion green
46.34
Red pepper
41.26
Arugula
37.65
Broccoli
34.89
Pumpkin
33.82
Brussels sprout
32.23
a Calculated as the mean of percent daily values (DVs) (based on a 2,000 kcal/d diet) for 17 nutrients (potassium, fiber, protein, calcium, iron, thiamin, riboflavin, niacin, folate, zinc, and vitamins A, B6, B12, C, D, E, and K) as provided by 100 g of food, expressed per 100 kcal of food. Scores above 100 were capped at 100 (indicating that the food provides, on average, 100% DV of the qualifying nutrients per 100 kcal).

Monday, June 9, 2014

Baking with Fruit & Veggies

Banana Carrot Cupcakes
I left out the yogurt - although baking with yogurt or sour cream is great to moisten the cake -  I used a whole very ripened banana - and with fruit and veggies in a recipe, tthe result is moist anyway.

  • 1½ cup all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • 1 egg
  • ½ cup granulated sugar
  • 2 Tbsp. coconut oil, melted
  • ½ cup mashed banana/...one well ripened banana
  • ½ cup plain Greek yogurt/ ...omit if you like
  • 1 tsp. vanilla extract
  • 1 heaping cup shredded carrots

Friday, June 6, 2014

Oysters

One of my favorite foods is clams or oysters cold "on the half shell" with a spicy sauce and lots of lemon!

Recently, I got the moment to eat out - a rate event for us - we dined at The Horned Dorset Inn in Leonardsville, NY.  
The Horned Dorset Inn

I ate one dozen fresh oysters - I should have taken a photo beforehand - temptation got the better of me - the restaurant presents everything with such taste - on the plate and the palate!


"Oysters are a good source of essential minerals including phosphorus, calcium, potassium and zinc. High in  vitamin B-12 and protein. 
to learn more about Blue Point Oysters, visit:
www.blueislandoyster.com

Wednesday, June 4, 2014

Living Long & Healthy Lives

With all the struggles, trials, and tribulations we each go through in the span of our lives - here are some  clues to health and longevity - the following are excerpts from an article published by CNN.COM:


...he took up running to overcome his grief after the death of his wife and a son. He ran his first marathon at age 89. The key to life: "Laughter and happiness," he says. "That's your remedy for everything."


...Her advice for a long life? Avoid smoking, drinking and vege
tables. She was also an optimist: "Every year brings something new. I've always been content with what I have."

...worked out at daily a local track. Healthy most of her life, she said exercise and an optimistic attitude helped. 
 attributed his long life to light eating, not smoking and work in the sunshine. After his postal career, he worked on a farm. ..."I am always looking up towards the sky; that is how I am."

...She said she ate more than two pounds of chocolate a week and only quit smoking at age 120, not for health reasons, but because she could not see well enough to light her cigarettes. She credited her longevity to port wine, her sense of humor and a diet rich in olive oil. 

...The secret to her long life, she said, was being cheerful. "I've always been a happy person, a giggling person, a wide-mouthed person." She also kept fit -- dancing the electric slide until age 103.

...She kept in shape throughout much of her life. At 102, she said she did leg squats to keep healthy. 
He credited cold showers with his longevity.






Dr. Ronald D. Adelman, who works with many of these old-old people as the medical director of Cornell's Wright Center on Aging, said that the study is an important tool to understand a population that's often overlooked.
"When it comes to the elderly there are really three groups we look at," explained Adelman. "Those who are considered old, who are 65 to 74 years of age; the older, between ages 75 to 84; and the old-old, which are those people over the age of 85.
"But when you look at centenarians, that really is an expanding group, and the important thing is to get their advance directives, to make sure these people express how they want to be treated in their later years, so they can live a better quality of life and be more comfortable. Where do they want to live, how do they want to live and what's best for them?"
Because of advances made in medical technology, and the fact many people entering their golden years are more health-conscious than ever before, Adelman says it's time society takes the elderly, including centenarians, seriously because this older age group will continue to grow and need care.
"To be honest, 65 is no longer old," noted Adelman. "Ten thousand Americans are turning 65 every day. There are 77 million baby boomers, who were born between 1946 and 1964. They are more educated, they have the best health literacy than prior generations, they exercise, they eat right and they are living longer, healthier lives.
"We need to be able to provide them the best care and services possible, as they age into their 80s, 90s and beyond."