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.