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)