The team over at Martha Stewart has mad skills. These cute arrangements would be dear as centerpieces for your next holiday table or tucked in on shelves and nooks for a creative pop of color. Sweet!
From the clever kids over at my favorite store, ETSY. These cutie tarot cards would be great used for the purpose they are made, or perhaps scrapbooking, gift tags, framed up. Oh the possibilities are endless!
This is divine! I made it two nights ago and was crazy over the depth of flavor it has. The small amount of peanut butter truly added this whole level of yum, beyond the awesome spices it has.
I have to say the next time, I would half the recipe because it simply made too much for just the Mr. and myself. The girls tried it and well… not so much mom! Perhaps the flavors are just too grown up for them, yet. Enjoy!
Two popular vegetarian soups of Central Africa were the inspiration for this stew. In this region, sweet potatoes, beans, chili peppers, onions, ginger, garlic and peanuts are common ingredients. The peanut butter makes this a creamy stew, but there is only a small amount per serving. To decrease the richness serve over a whole grain or use only ¼ cup of peanut butter. Feel free to kick up the heat by using jalapeno pepper or more red pepper flakes.
Forks Over Knives
• ½ cup water
• 1 onion, chopped
• 1-2 tablespoon(s) Anaheim or jalapeno pepper, minced
• 1 tablespoon ginger, ground
• 1 tablespoon garlic granules
• 2 teaspoons cumin, ground
• 2 teaspoons coriander, ground
• 1/4 teaspoon crushed red pepper
• 6 yams, peeled and chopped
• 2 cups vegetable broth
• 24 ounces tomatoes, chopped
• 14 ounces garbanzo beans, drained and rinsed
• 14 ounces black eyed peas, drained and rinsed
• 1/2 cup almond or peanut butter, unsweetened natural
• 1½ cup corn
• 6 cups collards, chopped
In a large pot, sauté onion and pepper with water for 5 minutes or until onions are translucent, stirring occasionally
Add ginger, garlic, cumin, coriander and red pepper.
Cook and stir for 1 minute.
Mix in yams, vegetable broth, tomatoes, beans and nut butter.
Bring to a boil, reduce heat and simmer for 20 minutes.
Stir in corn and collards and cook for about 10 more minutes, until yams and greens are tender.
Serve over brown rice or other whole grain.
“Let food be thy medicine.” Hippocrates
A few days ago while on Facebook, I got one of those “suggested posts” for a website ‘Forks Over Knives’ and it showed a recipe for Italian White Bean and Kate Stew. It sounded delightful and very healthy.
I clicked on the link to the recipe and was happy to find this amazing site and documentary on being mindful with food choices. The documentary is quite telling and should be watched by all.
Italian White Bean, Kale and Potato Stew
• 1 cup diced red or white onion
• 3 cloves garlic
• 2 28 ounce cans diced tomatoes (salt free if you prefer)
• ¼ – ½ teaspoon red pepper flakes
• 5 cups red-skinned potatoes cut into one inch squares
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 6-8 packed cups of kale, after it has been de-stemmed and chopped
• 2 15 ounce cans Cannellini beans, drained and rinsed
• salt (optional)
Place a large soup/stock pot over a medium high flame and pour some of the liquid from one of the cans of the diced tomatoes into the pot to cover the base of the pot. When the tomato liquid starts to bubble, add the onion and stir. Lower heat a little. Press garlic into pot. Add red pepper flakes (to taste). Continue to cook and stir, lowering heat as the time passes, for a total of about 10 minutes or until onions are soft.
Add the rest of the first can of diced tomatoes and the entire second can into the pot. Bring heat up to medium-high again so that tomatoes begin to simmer. Place diced potatoes, oregano and parsley into the pot and stir. Cover pot, lower heat to low and simmer for 20 minutes.
Place all of the kale into the pot and cover the pot again. Let kale steam and shrink for 3 minutes. Uncover pot and stir in kale. Add Cannellini beans and stir. Taste and season with salt (or not). If potatoes are not as soft as you desire, continue to let simmer.
Historically, it is believed that buns marked with a cross were eaten by Saxons to honor the goddess Eostre. The cross symbolized the four quarters of the moon.
Our friend The Pioneer Woman has a lovely recipe for these springtime treats!
It’s not often I get on my proverbial soapbox and rant about things.
Am I passionate about certain hot issues? Yes, absolutely. Especially one of where my food comes from.
Okay, I’ll admit… I don’t always eat organic, or even healthy. I too have my moments of weakness where I just want something really bad for me. Like a handful of Lindt truffles perhaps! : )
But, I do try to stay aware of the origins of the food my family consumes. We hardly eat any pre~prepared foods and I buy organic when there is a choice. I choose to live as closely to the earth and our food as possible.
A smart person once told me “You pay now for organic, or pay later with your health.”
I have to agree with that philosophy. There must be a reason that my family hardly ever gets ill and are generally in very good health, when I see pretty much all of my friends getting sick repeatedly and on some sort of medications for various “ailments.” Coincidence? I’d be hard to convince about that one.
Does it cost more? Of course it does. But, I personally believe that the benefits, far outweigh the extra cost.
Most people don’t realize that the majority of our produce and foods, are grown from GMO seeds.
But, what exactly are GMO’s?
First let’s look at the lab rats that have been fed a diet of GMO seeds.
“In a recent scientific study, a shocking 70 percent of female rats died prematurely when fed GMOs. Fifty percent of males died early. Almost all of them died from cancer tumors.” Natural News.com
What are GMOs?
GMOs, or “genetically modified organisms,” are plants or animals created through the gene splicing techniques of biotechnology (also called genetic engineering, or GE). This experimental technology merges DNA from different species, creating unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding.
Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit.
Meanwhile, a growing body of evidence connects GMOs with health problems, environmental damage and violation of farmers’ and consumers’ rights.
Are GMOs safe?
Most developed nations do not consider GMOs to be safe. In nearly 50 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale. Increasingly, Americans are taking matters into their own hands and choosing to opt out of the GMO experiment.
Are GMOs labeled?
Unfortunately, even though polls consistently show that a significant majority of Americans want to know if the food they’re purchasing contains GMOs, the powerful biotech lobby has succeeded in keeping this information from the public. In the absence of mandatory labeling, the Non-GMO Project was created to give consumers the informed choice they deserve. Nongmoproject.org