Holiday Garland

My dream kitchen would have a large fire place where I could hang my herbs and fruits from to dry. For now the dehydrator in the corner of my kitchen has been working non-stop all fall. I have been drying jalapeno peppers, stevia, apples and bananas not just to preserve them, they also make great snacks for school or long car rides as well as healthy gifts. I gave my dad a basked filled with dried fruits and nuts for his birthday, he love it. But the last load in the dehydrator was now for eating it is for decorating. I like to decorate my kitchen for the winter holidays with garlands made from dried apples, dried oranges, and fresh cranberries. I hang it over the entrance to the kitchen with a sprig of mistletoe in the middle. Here is how I do it...

take 2 apples and cut them in about 1/4" slices cross-way so that you will be able to see the star inside that is make by the seeds. Cut 2 oranges the same way so that you can see the sections. Put them into a dehydrator or a gas oven with just the pilot-light on for about two days or completely dried.

You will also need a bag of fresh cranberries, fishing line or heavy thread measured out to length you will need for area you will be hanging in, and a large sewing needle. Mark the center of the thread with a marker. Thread your needle and put a knot at the end.

When your apples and oranges are dried arrange them on a table in a pattern that you like knowing that you will be adding cranberries in between. Starting with a cranberry put your needle through the center from end to end. Do this again with the same cranberry to secure the end of your garland. Now you can continue adding cranberries until you are ready to add an apple or orange. Go on stringing the pattern of fruit adding cranberries between the apples and oranges until you get to the center mark of your thread. If you want your garland to be symmetrical just reverse what you have just done. When you get to the end of your garland take the needle through the last cranberry twice like you did in the beginning and knot. The cranberries will naturally start to dry and shrivel and they may leak some of their juice so be careful that it is not hanging against anything that could get stained. Now you are ready to hang your garland in a doorway, window, a fireplace, or on a tree and enjoy.

When you are done with your garland after the season has past take your fruits off the thread and put them outside for the animal to enjoy.

Happy Holidays!

Mixed-Berry Cobbler

A few weeks ago I went to Shenandoah National Park in Virginia for a getaway weekend with my honey. After a full day of hiking, spotting coyotes, and playing with the many very friendly deer we headed to the lodge for a much anticipated dinner. To my pleasant surprise the menu items were made mostly with local ingredients. We both had a wonderfully satisfying meal yet the desserts coming past our table were very inviting. One in particular caught my attention, the wild-berry cobbler. I now could not wait to get home and make this distinctive dessert.

I decided to make my version, mixed-berry cobbler for Thanksgiving for those who like something other then the traditional pumpkin pie. But do not wait for a holiday to try this very simple recipe.

First I made some very berry sauce and whipped cream. Then I took some all natural animal cracker and broke them in half. Into an individual dessert bowl I spooned in some warm very berry sauce then I put in the broken animal crackers and covered them with more sauce, then topped it off with a dollop of whipped cream. I need to go buy some more berries so that I can make it again!

Enjoy

Mixed-Berry Cobbler

Very Berry Sauce

3 cups mixed frozen berries
¼ cup brown rice syrup
¼ cup water
2 Tbs. cold water
2 Tbs. corn starch or kuzu

Combine the berries, brown rice syrup and ¼ cup of water in a sauce pan. Stir and bring to a boil. Have ready the corn starch and 2 tablespoons of water mixed together to make a thin paste. Slowly pour the cornstarch mixture into the boiling berries while stirring, it will quickly get thick. Remove pan from the heat continuing to stir for about 1 minute more.


Whipped Cream

1 cup heavy whipping cream
1 tsp. vanilla
¼ tsp. stevia

Add all the ingredients into a blender in the order that they are listed while on medium speed. Cover and turn blender speed up to high. When cream has gotten thick, about 30 seconds, it is done.


(Excerpts from Trish’s Dishes Copy right 2009)

How good for us are the fall foods?

The third harvest of the season is here but sometimes with the availability of most any type of food all year long we may forget to focus our eating on the foods in-season. When you eat the foods that are in season you are supporting your body in thriving through the weather conditions of that season. As we now head into the colder months you will notice that falls foods are denser then spring foods. They are packed with more nutrients, fiber and they hold more water within rather then being juicy. We too need to retain extra nutrients and fluid in the winter. The cold will cause more oxidation to occur in our bodies so we also need more antioxidants to maintain and heal. These fall foods are abundant with antioxidant such as vitamin C, E, carotenoids, flavonoids. The B vitamins are so necessary in the proper function of our nervous system and their ability the help other nutrients work at their best. As we become less active in winter our metabolism slows down so we need to all our cells to be working strong and effortlessly the abundance of minerals in these fall foods helps do just that.

So eat up on all these wonderful fall delights so you will be strong and healthy throughout the winter months.

Pumpkin, Butternut squash, Acorn squash; Vitamin C, E, flavonoids, carotenoids, fiber

Parsnips; Vitamin C, folate, fiber

Cranberries; Vitamin C, fiber, phytonutrients

Apples; Vitamin C, fiber, Phytosterols, phosphorus, potassium, magnesium

Red Beets; vitamins A, B1, B2, B6 and C, calcium, magnesium, copper, phosphorus, sodium, iron, fiber, flavonoids

Cabbage; vitamin C, E, fiber, calcium, magnesium, iron, carotenoids

Daikons; Vitamin C, digestive enzymes

Kale; vitamin C, K, Folate, calcium, potassium

Nuts; B vitamins, vitamins E, F, copper, fiber

Pumpkin Pancakes

Fall is my favorite season and I like to make the most of everything the season brings with it. So when it comes to the highly nutritious pumpkin I want to serve it as much as possible. Pumpkin Pie and Pumpkin Bread was not enough for my family we also love our Pumpkin Pancakes to start the day off with a hearty family breakfast. Why don't you try these delicious pancakes this weekend!

1 egg or egg substitute
2 – 3 cup soy milk or water
2 Tbs. brown rice syrup or honey
1 tsp. vanilla
1 cup pumpkin puree
3 cup whole wheat flour
1 tsp. baking powder
2 tsp. pumpkin pie spice
Vegetable oil for frying

Combine the egg, 2 cups of milk, brown rice syrup, vanilla and pumpkin together. Add in the dry ingredients slowly adding more milk as needed, this batter should fairly thick. Mix well. Heat frying pan with a small amount of oil. Spoon batter on to hot frying pan and cook pancakes until nicely brown on both sides. If you are doubling (or more) this recipe place a platter in the oven set at 200° for the finished pancakes. That way everyone, even the cook, gets hot pancakes. Serve with honey, brown rice syrup, or pure maple syrup.

(Excerpts from Trish’s Dishes Copy right 2009)

Genetically Engineered Animals

We have all heard about genetically modified food, GMO, but did you know that the FDA is getting ready to approve genetically engineered animals? According to the “Food and Water Watch” that is just what is being look at right now for approval. Specifically salmon, they take the genes from two of types of fish (one a growth hormone) to make the salmon grow twice as fast as farmed raised. They are calling it AquAdvantage salmon according to “Farm Sanctuary.” In fact the FDA may not require any labeling that lets the consumer know that these fish had been genetically engineered (GE). Already we have created drug resistance with the general practices of agribusiness as with antibiotics, could this now escalate the problem? With no long term testing to see the impact on human consumption or on the environment the FDA wants the public to be the guinea pigs in this experiment. What are your thoughts?

Cookware

Cooking at home is believed to be a healthy alternative to eating out, but when our cookware contains harmful chemicals is it? I have found that cast-iron and glass to be the best cookware for your health and the environment. Next I would say that stainless steel is. Cast-iron is not only durable and will last through generations but also provides the foods being cooked in it with the very important mineral Iron. No other cookware can do this! Cast-iron, when treated properly is completely non-stick without any of the harmful effects of non-stick coatings. Glass cookware is also very durable. I have had my set for over 20 years and never broken a pot, and believe me I am not gentle with them. They clean-up easily and there is nothing harmful about them that can be absorbed into your food. Another thing that I really like about cast-iron and glass cookware is that they take less energy to cook your food in them. Once heated thoroughly they hold the heat and continue cooking your food after the stove is turned off. This means that you may need to adjust to this feature so that your food does not over cook. Once you have adjusted you will enjoy healthier food and a healthier life.

A note about pots and pans coated with non-stick surfaces and how they can be detrimental to your health. The EPA has reported many health concerns including particles pealing off into your food to a sort of “fume-fever”. “Fume-fever” is a result of breathing in the cooking fumes causing flu like symptoms. Breathing in the fumes from these pot and pans are being linked as a contributing factor in breast and liver cancer among other heath issues. In fact the fumes are deadly to birds and it is recommended that all pet birds are kept away from the kitchen while cooking with this type of cookware. If you have any cookware with a non-stick coating check it over good for cracking, peeling and ware. Cook only at low temperatures. Replace any that is not in very good condition and also consider phasing out this type of cookware and replacing it with one that is good for your health and the environment.

Smoothies

The most popular type of smoothies these days would be a thick drink made with whole fruit or powdered fruit, sugar and milk or yogurt, you can purchase these beverages at many fast food establishments. It sound healthy but the balance may be tipped a bit to the not-so-healthy side of the scale. With any mini blender, hand blender, or full size blender you can make a fruit smoothie that will support your health and taste great.


Mixed fresh fruit or unsweetened frozen mixed fruit
1 banana
Fruit juice or water
Ice cubes

Add one to three cups of fruit into a blender and half a cup of juice or water. The banana will give you the creamy texture but is not necessary. Mix on high adding in more juice or ice cubes until it is to the thickness you like well blended. Serve immediately.

If eating watermelon is too messy for you or you just don't have the room to store the left-overs... throw it into your blender and make the most delicious drink! Shown above.


A Veggie Smoothie will give you all the excellent fiber vegetables have to offer with the benefits of a juice. A high-power blender works best to puree your vegetables to a smooth consistency. Vegetable smoothies and juices can be very personal to your needs and taste. Choose a variety of vegetables adding some water or ice to get the perfect consistency for you. Adding an apple will help to sweeten your smoothie if you need to. You will enjoy benefits ranging from numerous vitamins and minerals to anti-viral, chlorophyll rich, circulation stimulating, detoxifying, fat lowering, and immune-enhancing.
Kale
Cucumbers
Bell peppers, red, orange, yellow, green
Cabbage, green & red
Carrots
Tomatoes
Garlic
Celery
Broccoli stems
Romaine lettuce
Parsley
Dandelion greens
Spinach
Ginger
Beets
Apple if needed for sweetness

Drink immediately or quickly freeze to retain much of the nutrition as possible. The first 7 vegetables listed are what I like best in a juice but I like to change it around for variety or just because that is what I have on hand. Play around with it and enjoy.

(Excerpts from Trish’s Dishes Copy right 2009)

Juice

Juice, is it good or bad for us?

Like most topics this one is bigger then it first seems and there is not a clear cut answer. There are two major group of juice, fruit and vegetable. The first thought that comes to mind when you hear the word juice is a clear drink that is made from fruit and we have all heard that this is good for us. And when you chose juice over soda or coffee that would be true. But it is still a beverage that is loaded with a simple carbohydrate also known as fructose or type of sugar. Which bring us to the different types of sugar. All carbohydrates whether simple or complex break down into glucose (sugar) in the body. This is a good thing because glucose is what feeds our brains. The problem with carbohydrates is the type and the amount. Simple carbohydrates are foods that have been striped of their nutritional value such as white cane sugar, white bread, and clear fruit juice to name a few. These foods enter the body, they cause sudden reactions from the pancreas and adrenal glands and then another sudden reaction when this food is gone thus triggering unnecessary hormone secretion. Your brain now wants more of this short lived foods so you crave more. Also because this food in incomplete nutritionally you body tries to make it complete by robing your own body for the missing nutrients. Complex carbohydrates still contain the majority of their nutritional value and are very close to their natural state such as brown rice syrup, whole grain bread, and whole fruit. These supply the body of many needed nutrients while reacting calmly with the pancreas and adrenal glands supporting all of the bodies systems.

So back to juice, when you take an apple and refine it into a juice you are left with a lot of sugar, a simple carbohydrate, and some nutrients. The higher the nutrients in the fruit to begin with such as dark berries like cranberries, the higher the nutrition in the juice. With vegetable juice you are separating the liquid from the pulp but this liquid is not clear, pulp is still present. A vegetable juice will still contain some sugar, a complex carbohydrate, with some fiber and a large amount of vitamins and minerals.

So is juice good for or bad for us? It really depends on what kind of juice you are drinking and how much. For the most nutritous drink try a all fruit smoothie or all veggy smoothie, I will tell you more in my next blog.

Please leave a comment if you have more questions.

What does it mean to be "Green?"

I recently read a study the concluded that most people are not as "green" as they want other to know, basically that many people are faking being green. What does it really mean to be "green?" It is a very loose term and there is no real green standard or check list that says you are "green" if you do all of this and none of this. But there is a political correctness to being green so many just put on their green face in public but say screw it in reality because living up to some phantom green standard they feel is impossible.

There are those who want to scare you into being environmentally conscience by saying we will kill planet earth and have no where to live if we don't fix it right away. Now I do realize the environment is a mess but mother earth will take us out long before she is going down. Most societies around the globe have opted for convenience over sustainability but every thing waxes and wanes in time. So we tried it one way now it is time to try it another way.

Whenever we choose to make a change in our life it is always more successful if we do it in small increments. First we need to decide on a green step that we will be able to see the benefit personally, like choosing to eat less animal products or buying locally. Your health will improve as well as the plants. Or using less water and turning off lights will lower utility bills while conserving natural resources. Soon adding more "green" choices into each day will become natural as we all get healthier then the term "green" will fade away and we will all be living a responsible lifestyle.

If you planted a garden early in the spring then you too are enjoying the first of your bounty. I have been serving very larger salads with tender leaf-lettuce, baby spinach, kale and radishes. A supply of fresh herbs are also enhancing my cooking. Snow and snap peas are just showing themselves and will be ready for picking by the end of the week. A picking tip in the hot weather is to take a bowl of cold water out to your garden and place your just picked vegetables directly into the cold water until indoors. This will keep them fresh and crisp and free from wilting.

Healthy Alfredo Sauce

I saw a similar version of this sauce on The Dr. Oz Show and knew that I needed to play around with it and try it myself. I started by caramelizing 4 medium onions with 3 cloves of garlic in about 3 tablespoons of olive oil seasoned with sea salt. To caramelize onions they need to cook long and low, I let them cook for an hour on low heat stirring every once in a while. They become sweet and almost a creamy texture. While the onions were cooking I steamed a one pound bag of cauliflower until very soft. When everything was finished cooking I put the cauliflower, caramelized onions, and half the water from steaming the cauliflower into a blender. I blended on high for a few minuted then added 1/2 cup of grated parmesan cheese and some more water from steaming. Again blending on high until completely smooth.

At dinner time I warmed up the sauce and served it over whole wheat pasta and did not tell the family what was in the sauce. My son, 14 years old, said that he really doesn't like alfredo sauce be this was pretty good, the rest of us just loved it and not a drop was leftover. The next time I make this Healthy Alfredo Sauce I will add in some broccoli pieces for some color, it would also be very good with seafood added. It stores very well and warms up easily so there is no problem making this sauce ahead of time for a quick and delicious meal.

Cauliflower is a member of the cruciferous family which has been researched greatly and found to have numerous disease preventing properties. That must be because of all the vitamins, minerals, phytochemicals including antioxidants, and fiber.

(Excerpts from Trish’s Dishes Copy right 2009)

Blueberries

Who doesn’t love Blueberries? And they are so good for you being a great source of vitamin C and K plus manganese and loads of fiber. They do have a high sugar content but the fiber content off-sets that. Since I was 15 I had an unlimited source of blueberries, my family had moved to a house that had many blueberry bushes plus many other yummy fruits and berries. Even when I moved away from home I could always go back and get my fill, my mom froze what could not be eaten in the summer so the supply was year round. When my parents were planing to downsize and move we all feared the lack of blueberries, the thought of buying them was foreign. So I decided to proactive and went out and bought three bushes for my yard, planted them in a not so sunny spot and only got a handful of berries. Last fall I decided to move the plants to a sunnier place and now they are loaded with flowers. I was afraid that they would not produce after being moved but they seem well adjusted and happy. I know that they like an acid soil and since I do not have a pine tree near them I collect pine needles from the trees across the street to help nourish them.

Eating blueberries as a teen I preferred them by the bowl- full but now I also love to add them to pancakes, tarts and sauces. I never make blueberries pies because my mom makes the best and mine could never compete.

If you love blueberries try growing your own, they really are low maintenance and in a few years you will be rewarded deliciously.

Yes, Pizza can be healthy and delicious!

Everyone loves pizza but not everyone loves all the dripping grease, quality of ingredients, or the high calorie count. By making it at home you can support your health and enjoy a tasty meal. If you have a bread-maker you can make you pizza dough that way, it is not that much more work if make it by hand. If youo have children get them to kneed the dough, they will love it. Then give them their own piece of dough to create a shape like a car or flower or whatever they may want for their own personal pizza. They will then want to decorate it with their choice of veggies and cheese. No kids? Rounds or rectangles are just as yummy because you get to personalize them with your wholesome ingredients for the perfect pizza.


Whole Wheat Veggie Pizza

Dough

¾ cup warm water
2 tsp. yeast
2 tsp. vegetable oil
1 cup whole wheat flour
1 cup white whole wheat flour
½ tsp. sea salt
1 tsp. granulated garlic
2 tsp. Italian seasoning

Topping

1-2 cup Tomato sauce or pizza sauce
1-2 cup Mozzarella cheese
1 cup of vegetables for example-broccoli, onions, peppers, spinach, mushrooms, olives etc.

In a large bowl add the yeast to the warm water and let sit for 15 minutes. Next add in the oil and 1 cup of flour slowly mixing. Add the seasonings then the rest of the flour. Depending on the humidity you may need to add a little more water or flour, add slowly. Kneed the dough for 5 to 10 minutes or until smooth. Once the dough is well mixed cover with a towel and let rise in a warm place for about one hour. Punch down the dough and kneed slightly until smooth again. This will make one large pizza crust or 2 mediums crusts. Cover your pizza pan with parchment paper to prevent sticking. With a small rolling pin (I use one from a child’s cooking set) slowly roll the dough to the size of your pan. Because of the gluten in the whole wheat flour it will not want to stretch all at once so let it rest half way through the rolling process. When the dough is ready cover it with a thin layer of sauce. Put into a 450° oven for 20 to 30 minutes. Remove from oven and add another layer of sauce, vegetables, and the cheese. Return to the oven and reduce the heat to 400° cook until all the cheese is melted about 10 minutes. Let the pizza cool slightly before cutting and serving.

(Excerpts from Trish’s Dishes Copy right 2009)

Don’t Kill the Dandelions!

Have you noticed that the little yellow flowers, known to many as pesty weeds, are just starting to show themselves? This year try to look at dandelions in a different light. Just as many are doing spring cleaning in their homes dandelions can do the same for our bodies. Dandelions are in the category known as bitters because yes, they are bitter to taste but fats and toxins in our bodies do not like that bitterness also and are cleaned out of our blood. Our liver, kidneys, and skin are the bodies major cleaning tools and dandelions help to sharpen those tools and make them work more efficiently. Through-out history all the parts, leaf, flower, and root of the dandelion have been used for medicinal purposes for everything from a spring tonic to jaundice to liver and kidney disorders.

Dandelions also happen to be loaded with vitamins A, C, E, B1, B2, B6 and minerals calcium, iron, potassium, and manganese. The only thing not perfect about this plant is its taste, but with some thought you can eat it without even knowing it. I like the leaves and flowers best in a salad, a little dressing and you will never notice the leaves. The flowers do stand-out but they look nice too as do many other edible flowers I use through-out the summer. Steaming the leaves or adding them into soups, casseroles, or mixing them with other green vegetables is a great way to enjoy the super food. A tea or coffee can be made from the roots. Dandelions can be bought at many produce stores when in season but I prefer to let them grow in my back yard or vegetable garden, some people think I just don’t like to “weed” my garden but they are food to me and now I they are also food for you!

Black Pepper

A question from a reader;

So, I've encountered an interesting trend here: people put pepper (common table variety) on their pizza- like, a solid layer. We're all getting the message that too much salt is BAD, and it's all right for a little seasoning, but don't clump it on to every dish. What about salt's less popular table top condiment?

Black Pepper may seem to be less popular then its best known companion salt but if you noticed in so many recipes they are called for as a team. Together they bring out the best in a dish. The fact is that black pepper has many healthy benefits and a rich history. First of all Black Pepper contains some trace mineral and fiber, always a plus. But the number one health benefit is to digestion; it stimulates the taste buds and the production of digestive acids and enzymes to promptly digest your food. When food foods take a long time to digest you may experience indigestion, gas, constipation or other more complex digestive track difficulties. Next black pepper is also a diuretic, promoting urination and sweating to cleanse waste and toxins from our body. It is also believed that black pepper helps make the nutrients from other foods that you eat more available for absorption and aids in the break down fat cells. There is even research being done on the effects of black pepper on brain chemical called endorphins and its roll as an anti-depressant. As always there is the possibility of too much of a good thing. The over use of black pepper can cause the over production of digestive acids that can lead to damage of the digestive track lining and the loss of potassium.

As for its history black pepper, native to India, was once used as currency and as sacred offerings. Black pepper was used to help prevent foods from spoiling while adding flavor to bland meals in a time when adequate foods storage was not yet available. In the middle ages the wealth of a man could be measured by his accumulation of pepper. Explorations of new lands were implemented as well as cities built to accommodate its trade.

So use your black pepper “to taste” not to completely cover.

I love hearing your questions, keep them coming!

Vegetarianism

The word vegetarian has many meanings to many different people. For many a Vegetarian follows a diet that excludes all animal meat and its byproducts. The truth is that there are many variations to this diet.

The ovo-vegetarian includes eggs in their diet

The lacto-vegetarian includes dairy in their diet

The lacto-ovo-vegetarian includes dairy and eggs

The vegan eats only foods from plant sources

Then there are semi-vegetarians, who sometime include poultry and fish in their diet.

Just because someone chooses to exclude animal products does not mean that they have a healthy diet. I have encountered many junk-food vegetarians who just replaced the meat with processed, sugary, fried foods.

Today I find that many people are trying to distance themselves from that word altogether. As the trend grows to eat less meat for better health and for the health of the planet many are also choosing whole foods over the junk for the same reason. May we all make choices that lead to a healthier lifestyle.

Get out and Garden

The past few days I have loved being out digging in my vegetable garden! The compost that I put on the garden in the fall helps to make the soil soft and easy to dig. To my surprise some lettuce and parsley survived this harsh winter, so did the kale but that was no surprise. The peas are in and today in goes the lettuce, kale, and spinach with the broccoli soon to follow. Now if you are thinking that it is too early to be planting outside you are mistaken. My Great-Grand Father taught me that peas get planted on or as close to St. Patrick's day as possible. I combine that with gardening by the moon phases, which says that you plant everything that grows its "fruit" above ground on a waxing moon such as peas and and broccoli. You then plant everything that grows its "fruit" underground on a waning moon such as carrots and parsnips. A waxing moon in when the moon is growing, going from a dark moon to a full moon and the waning moon from full to dark. I remember when I was young and I thought planting by the moon meant going out at night and planting in the moon light.

The peas that I plant are snow peas and sugar peas. Both have edible pods, the snow peas have a flat pod while the sugar peas have a fuller rounder pod. Both are great for steaming, adding to stir-fry's, adding to salads, and of course snacking on. When my son was little and spent many hour playing in the back yard I never have enough peas for dinner because he would snack on them all day long and I could not have been happier.

I like planting leaf lettuce now so that it will be coming up just as it is really getting warm and we are craving fresh food from the garden. I chose leaf lettuce so each evening I go out to the garden and pick just the amount of lettuce that I need for that meal instead of an entire head. This lettuce will not survive the summer heat but will go to seed, replant itself and in the fall start growing again for a fall crop.

In two week I will be planting carrots,, parsnips, radishes, and beets. The compost here again is a big help because the ground in my area is all clay and very hard for root vegetables to to grow in. With the addition of compost every fall I have been able to to create a soft soil for the root vegetables to grow quite large.

I will be waiting until it stays warm, around the end of May or April before I plant my tomatoes and beans. I don't start the tomatoes from seed because growing anything indoors for me usually does not work. I travel up to the Lancaster Pennsylvania area to buy beautiful healthy plants to finish off my planting.

If you do not have the space for a garden planting in containers is a great alternative. However you garden eating your own-grown vegetables is well worth any effort.

Daikon

What is a daikon? A Daikon is a root vegetable that is usually very long (up to 14 inches), white in color, and shaped like a carrot. It has a peppery taste and is best used in salads, side dishes and casseroles. The daikon is helpful with the digestion and the assimilation of fats as well as aiding in cleansing organ tissues. Theses roots are also a good source of vitamin C.

I like daikons best in my salad with dinner each evening. With a vegetable peeler I slice rounds into the salad. It gives the salad a mild spice. For a casserole I use fresh or dried daikon added in with whatever other vegetables are already called for. While fresh daikon is great for helping us digest and release fats from our digestive system dried daikon helps our organs release extra fats that they may be holding on to.

You can find daikons fresh in the produce sections of most food stores or in a dried form at a natural food stores.

Try a daikon tonight it will be a nice addition to your meal and your health.

Questions?

I would love to answer your health questions. Just leave your questions under comments.

An Onion A Day Keeps A Stroke Away

Stroke is just one of the many devastating effects of heart disease. Heart disease and stroke are not sudden onset diseases, they take many years of unhealthy living before you even know that it is a danger to you. Family history and taking a good look at your lifestyle are just two ways that you can help you determine if you are at risk. If you feel that you are at risk see your doctor, learn the early warning signs of a stroke and make lifestyle changes. These steps could improve the quality of your life in the years to come. I am at risk because I have a family history of stroke, grandmother, mom, brother. So, I have learned the early warning signs and I take special care with my lifestyle choices to reduce my chances of heart disease and stroke.
Just what is a stroke? There are two types of strokes, one is when a blood clot has moved into the brain and is preventing vital blood from flowing normally throughout the brain. Clots can form when the blood can not move freely through vessels due to clogged arteries and sticky “fatty” blood. Second is when a blood vessel has broken in the brain and blood leaks from the vessel causing damage. When our capillaries are weak they can break easily with such conditions as high blood pressure. Both are equally devastating but if you get medical treatment within the first few hours your chances of a full recovery are good. I have seen this happen.


I believe that there is no one cause for a disease and that there is not just one way to heal from a disease. There may be factors that are beyond our control but many more that we can affect everyday. I need to think differently, move differently, and eat differently then those in my family that have had strokes. Looking for the positive even in the worst of situations is hard but keeps you moving forward. Meditation can help you get to know yourself without the noise of society telling us what we want and need. Learn to listen to you, you may be surprised. Next, I exercise, I jump on a mini trampoline and stretch you just need to find something that gets you moving and make it a part of your daily routine. Floss, medical research has found that there is a direct lick between gum disease and heart disease. But for me I feel that diet can make the biggest impact on heart disease.
“An onion a day keeps a stroke away” that is the saying I like. Do you have any idea how powerful this food is? Onions are part of the allium family which also includes garlic, leeks, shallots, scallions, and chives. But the onion provides the best source of quercetin a powerful flavonoid that can help decrease platelets from sticking and lower lipids. They also contain organosulfurs that inhibit the production of cholesterol. Onions are not the only powerful stroke busters we need to keep our arteries and capillaries with strong antioxidants. They are the red, orange, yellow, and green fruits and vegetables that when combine with grain fiber also help to keep plaque to a minim.
Throughout the day I enjoy whole grains, nuts and fruits. My dinner plate will be more then half full with colorful vegetables and onions then a whole grain or starch and a protein. I use extra virgin olive oil and spices to bring out the bold flavors for a delicious meal. You can too. Be well!

Mushrooms

Did you know that mushrooms are a source of vitamin D? The media has brought to our awareness the importance of vitamin D in our diet. It is vital to the integrity of our bones, heart health, and lung function. Of course the sun is our best source of this nutrient but in the effort to protect ourselves from the too much sun we are depriving ourselves of this essential vitamin. FYI; the sun converts the cholesterol in our body into vitamin D. 15 to 30 minutes day in the sun is all you need for your days requirement. Winter produces another obstacle so we look to our food. Vitamin D is found in some animal sources but as of now only one plant source...the mushroom. Mushrooms contain a small amount of this nutrient naturally but the growing practices of using UV lighting is proving to increase this amount.

I love mushrooms but 2 of my kids do not so I have not used mushrooms as a main course too often. But kids grow-up and are not always home at dinner time so I bring on the mushrooms. This is what I made last night....

Stuffed Portabella Mushroom Caps

Marinate
1 TBS. worrestershire sauce
1 TBS. water
1 tsp. liquid smoke
1 tsp. olive oil

4 portabella mushroom caps

1 large onion
2 garlic cloves
⅛ head cabbage
2 inch piece daikon
1 carrot
1 orange pepper
2 artichoke hearts
6 large kale leaves
2 Tbs. Olive oil
Sea salt
⅛ cup Briggs liquid aminos or balsamic vinegar

Chopped pecons
Feta cheese, crumbled

Brush ¾ of the marinade over the top of the mushroom caps and let set for 15 to 30 minutes. Place into a 350° degree oven and bake for 15 minutes. Turn caps over and brush on the rest of the marinade, return to oven and bake another 15 minutes.

Have prepared all your vegetables before you start sautéing except the kale. Cut the onion, cabbage, and red peppers into thin slices. Chop the garlic and artichoke hearts into medium size pieces. Use a vegetable peeler to slice the daikon and carrots thinly. Heat the oil in a frying pan or wok. Add the vegetables in the order that they are listed adding a generous pinch of salt to the onions and letting them wilt a bit before adding the garlic. Sauté each vegetable a few minutes before adding the next one. After everything has been added up to the kale let it all simmer in the juices while you coarsely chop the kale. It will look like you have way too much kale but it will wilt down significantly. Add all the kale and the Briggs liquid aminos, continue cooking until the kale has wilted; this should only take a few minutes.

Remove mushrooms from oven and plate on a serving dish top side down. Sprinkle with chopped nuts then cover with a generous amount of sauted vegetables and top with crumbled feta cheese.

I Served this with herbed oven baked sweet potatoe wedges.

(Excerpts from Trish’s Dishes Copy right 2009)

Today is My Birthday

Today is my birthday and I love carob cake shared with my family. Most people think that because I do not eat white flour or white sugar that I miss out on all the sweat things in life. That is so wrong. Carob cake is just one of many cakes that I love to make and eat. Even though this cake is a sweat treat you are still getting good fiber and nutrients so that you are not robing your body of health.

If you do not know what carob is it is comparable to chocolate in looks and flavor but is a healthier alternative. The carob pod (chock-full of nutrients, by the way) comes from the Mediterranean, and its pulp is ground into a powder. You can purchase it as carob powder, carob chips, or in candy bar form in the baking section of most natural food stores. Be sure that you get products without hydrogenated oils, refined sugar, or palm kernel oil. Use carob to replace chocolate in any recipe, but know that while the taste is similar, you can tell a clear difference between the two.

Surprise your family with this healthy cake and enjoy!

Carob Cake

¾ cup non-hydrogenated buttery spread
1 cup honey
3 eggs
3 cups whole wheat
3 tsp. baking powder
½ tsp. salt
¾ cup soymilk or water, adjust liquid as needed
½ cup carob powder (more or less as you like it)
2 tsp. lemon juice
1 tsp. vanilla

Cream the margarine, honey, and eggs. Combine dry ingredients and add to creamed mixture alternately with the remaining liquids. Pour into two 9" cake pan; bake 20 –30 minutes at 350° cool in pans. Remove and frost.

Honey Icing

1 cup honey
2 egg white
pinch of salt

Combine honey, eggs, and salt in the top pot of a double boiler. Bring the lower pot with water to a boil the turn down to medium heat. Be sure that it continues to boil if not turn the heat up slightly. Put the top pot on the bottom pot; beat with an electric mixer until mixture stands in soft peaks. This will take about 10 minutes. When cooled spread over cake.


(Excerpts from Trish’s Dishes Copy Right 2009)

onions, garlic & ginger

These are all part of the allium family. Maybe not your favorites but for centuries has been hailed for their health-giving-properties. And the stronger their smell the stronger their healing powers. Being used as a food onions, garlic & ginger can be found as the most basic seasoning. As a remedy today they are known for their anti-viral, anti-bacterial, anti-cancer, and immune building properties. In the past you may have been given one of these super foods for anything from weakness and stomach disorders to heart disease. In-fact science is now confirming what history has taught us, adding plenty of onions, garlic & ginger to our diet will help to heal us and to keep us well. As with most things too much of a good thing is not so good anymore but with this group of foods it is pretty hard to eat too much. Why not have a bowl of Red-Onion Soup to build up your immune system to keep you strong and healthy through the rest of this winter season.

Red-Onion Soup

5 large red onion (about 3 pounds)
4 TBS. olive oil
sea salt and pepper to taste
3/4 cup red wine
5 cups of vegetable stock ( water works fine if you don't have stock)
3/4 tsp. dried thyme
1/3 cup grated swiss cheese or soy cheese

Slice onions into half rounds. Heat oil in a large pot; add onions, salt and pepper. Cover and cook over medium heat for 30 to 40 minutes, stirring occasionally. Pour in the wine and cook for 5 more minutes at a boil. Add the stock and thyme and cook for 15 minutes. Season with salt and pepper if needed then serve with a sprinkling of cheese. Enjoy!


(Excerpts from Trish’s Dishes Copy Right 2009)

Cold and Flu Relief

The most beneficial cold and flu relief remedy for my family is ginger tea. Not the tea bag version the real stuff. I will admit that everyone hates the taste but will still ask for it because they know it works. It works by stimulating your body into healing it's self.

2 inch piece of fresh ginger root
1 teapot of boiling water

Finley chop the ginger with a ginger grater or with a sharp knife. Put the ginger into a tea ball, small strainer that fits into your teapot, or wrap it in cheese cloth. Put the ginger into your teapot and then fill with boiling water. Cover the teapot and let steep for at least 20 minutes before drinking.

One or two cups of this tea usually does the trick. I then refrigerate the remaining tea to use later as a hair rinse. The combination of the cold and ginger will stimulate growth and leave your hair silky.

Be Well


(Excerpts from Trish’s Dishes Copy Right 2009)

Bruchetta

Bruchetta is a favorite for everyone. Serve it as a snack, appetizer, or with a light meal. Stale bread works well here because you do not want a bruchetta that could fall apart when you go to pick it up.

4-6 pieces whole wheat bread
2-4 TBS.plus 1 tsp. olive oil
1 small onion
1 medium red tomato
1 medium yellow tomato
½ sweet red pepper
Small bunch fresh parsley
4 leaves of fresh stevia (optional)
Sea salt and pepper to taste

Dice all the veggies into small pieces and toss with 1 tsp. of olive oil, salt, pepper, and garlic powder. Chop the herbs and add to the vegetables and set aside. Heat 2 TBS. of olive oil in a frying pan, put in as many slices of bread that fit easily. When browned turn over adding more oil if needed. Remove from the pan when both sides are crisp and browned, repeat with any more bread you have ready. Top each slice of bread with the vegetables and serve. Enjoy!


(Excerpts from Trish’s Dishes Copy Right 2009)

It has now been one month since I sent "Trish's Dishes" to Fair Wind Press. I have not heard anything yet, the last 2 publishers I sent my book to sent back rejections within 2 weeks, so I am very hopeful here.

When I started putting together my collection of recipes I never thought that I would be sending them to a publisher. I was just going to staple them together and hand them out to my clients. Then as it grew I thought I would get them bound at Kinko's and sell them at the different offices that I work at. But the more I worked on it the more information I kept adding until it became a full book, the manuscript is 175 pages. Now I research publishers and the market. I have someone to help with the marketing and taking pictures, thank you Frank. This project sure has changed since I started it and I believe that there are going to be many more exciting changes still to come.

Trish's Dishes is the first book I have ever written, though I do have plans for another. Acquiring the knowledge for this cookbook began when I was 16. In my early teens I had been diagnosed with and was being crippled by arthritis and, after many failed medical treatments, I looked to natural healing techniques. One was to change my diet; I needed to create a whole new lifestyle of eating to support my health. My changes were very successful and I became healthier then I was before. When I started a family I expanded my cooking routine with the need to create kid-friendly meals that encourage healthy growth.

I have compiled this collection of recipes by the request of clients to help them on their path to healthier eating. In this book I include whole food recipes that the reader may be completely unfamiliar with as well as traditional recipes in which I have replaced the unhealthy ingredient with ingredients that still contain their full nutritional abundance. I also give suggestions on personalizing recipes. Many of the recipes were created with the need to have "kid approval." What really makes this cookbook stand out is that encourage the reader to try new foods by including a section that informs the reader about the whole foods, what they look like with picture and where to buy them.