Farro is Healthy and Delicious!
If you have yet to try Farro, now is the time!
Farro is a whole grain that is an excellent source for complex carbohydrates. Additionally, farro has twice the amount of fiber and protein of modern wheat. This delicious grain has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels. While farro does contain gluten, the gluten molecules are weaker than modern wheat, making it more easily digested.
Here is a simple recipe to introduce you to this new grain!
* Cook farro according to the directions on the bag. I undercook it, as I prefer mine with a little bite rather than too soft.
* While farro cooks, saute a chopped shallot until cooked through. Set aside in a bowl. Then saute two drained cans of chic peas in olive oil for a couple minutes. Set aside in another bowl. Saute a box of spinach and/or arugula in olive oil and again set aside. Finally saute chopped zucchini.
* When zucchini are cooked, add back the shallots, chic peas and greens. Mix together and then add farro.
* Stir in one bunch of finely chop parsley, leaves only, no stems.
* Whisk together the juice from one lemon, 3 TBS olive oil, salt and pepper.
* Right before serving, drizzle the dressing, toss thoroughly and sprinkle 1/2 cup of parmesean cheese shavings to the top of the salad.
Filed under Recipes, salad
My mother was always creative with breakfast when I was growing up. She felt it was the most important meal of the day. Poached eggs, pancakes, cut grapefruits, fresh squeezed orange juice were some of the highlights on our kitchen counter each morning.
My favorite was a homemade honey bran muffin. I can remember loving each bite and hearing her reminder of how healthy this high fiber muffin was for my brother and me to enjoy on occasion. While it does have sugar in it, it’s filled with so many nutritious ingredients as well.
Have fun taking the time to make these and I hope your family enjoys them.
Thanks, Mom for muffins and my childhood memories that I reflect upon so often as I raise Morgan and Brandon. I love you.
1/2 cup butter
3/4 cup brown sugar
5 tablespoon honey
3 tbl. boiling water
3 cups raisins or 3 cups dates, 3 cups prunes pureed in food processor.
1/2 cup honey
1/2 cup vegetable oil
3 large eggs
2 cups buttermilk
1/2 cup flax seeds
1 cup wheat bran
3 cups all purpose flour
2.5 teaspoons baking soda
1.5 teaspoons salt
1. Preheat oven to 375 degrees.
2.Make the glaze first and use a brush to coat the bottom and sides of muffin tins generously. (Use all of the glaze)
3. Begin the muffin mix by mixing the fruit, honey and oil until smooth.
4. Beat in eggs, then buttermilk and bran to mixture.
5. Add flour, baking soda and salt.
6. Beat until just combined
7. Fill tins 3/4 full
Bake 20 to 25 minutes until cooked through
Cool 2 minutes and invert onto a rack for cooling.
Recipe makes 12 muffins.
Whether you love to garden, have the space to plant or simply just love to cook with Mother Nature’s finest, there is nothing quite like fresh herbs. This season make a pot full of fresh basil, spearmint, rosemary and chives and don’t forget fresh cilantro. The combination of all four look gorgeous together and will give you a variety to choose from all summer long.
Fresh basil with tomatoes and cucumbers…yum. Spearmint sprigs in your favorite iced tea make it a most refreshing afternoon beverage. Rosemary can be added to most roasted veggies, chicken and fish dishes, and chopped chives are always great to have on hand. Summertime guacamole is extra special with cilantro. Not to mention, once all of these are ready to harvest, they look beautiful in a vase (instant centerpiece) adding an aromatic freshness to the air….
Try it — you’ll see just how fulfilling it can be to take ingredients from the earth and bring them directly to your table…..with a bath in the sink first of course. Enjoy!
Thanksgiving could be my most favorite holiday; cool temperatures outdoors, crackling fireplaces, the sweet smells of delicious foods and the love of family togetherness. I am always reminded of just how lucky I am each Thanksgiving, and the poem shared below is a constant reminder of attitude and the role that it plays in conscious daily living. I’m hoping that you too will find great meaning in its message and share it with those that you hold close during this most special time of year.
May your Thanksgiving be filled with love, happiness, gratitude and Centerpeace! Be Thankful
Be thankful that you don’t already have everything you desire.
If you did, what would there be to look forward to?
Be thankful when you don’t know something,
for it gives you the opportunity to learn.
Be thankful for the difficult times.
During those times you grow.
Be thankful for your limitations,
because they give you opportunities for improvement.
Be thankful for each new challenge,
because it will build your strength and character.
Be thankful for your mistakes.
They will teach you valuable lessons.
Be thankful when you’re tired and weary,
because it means you’ve made a difference.
It’s easy to be thankful for the good things.
A life of rich fulfillment comes to those who are also thankful for the setbacks.
Gratitude can turn a negative into a positive.
Find a way to be thankful for your troubles,
and they can become your life’s blessings.
I’m thankful for all of you.
May your Thanksgiving be filled with love, laughter and Centerpeace.
A staple in my kitchen, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and nutty flavor when cooked. It is commonly considered a grain but is actually a relative of leafy green vegetables like spinach and Swiss chard. Recently rediscovered, quinoa had been called “the gold of the Incas.” Now it is gold in my house at dinner time – my kids love it with stir fry instead of brown rice. I happen to love it mixed with veggies for lunch or dinner. As a vegetarian, I am always looking for more protein, and quinoa provides me with not only a delicious taste but nearly 15 grams of protein per serving.
Enjoy one of my favorite recipes:
Carrot, Zucchini and Asparagus Quinoa
2 Tbls dried currants
2 med carrots, cubed
2 sm zucchini, cubed
3-4 asparagus spears
1 shallot, chopped
2 Tbls olive oil
Saute chopped vegetables in oil until tender. Prepare quinoa according to directions on box. Mix together. Add salt and pepper to taste.
Filed under quinoa, Recipes
Spring ahead with lots of exercise and healthy eating – they go hand-in-hand. The energy and stamina we enjoy largely depend on what we put into our bodies. Eating clean with fruits, veggies, fish, beans and nuts provides us with all the essential nutrients necessary for healthy living.
The health benefits of spinach are numerous, and its ability to help prevent disease is well known. Spinach is at the top of many “super food” lists because like other dark leafy greens — kale, collards, swiss chard, turnip greens and bok choy — it’s loaded with calcium, folic acid, vitamin K and iron. Spinach is also rich in vitamin C, fiber, and carotenoids. Eaten raw for a salad, it is truly a nutritional powerhouse. When ordering a salad, I always ask if spinach can be substituted for the lettuce, knowing that spinach far outweighs lettuce’s nutritional benefits.
This is one of my favorite recipes:
Spring Baby Spinach Salad with Fresh Citrus Vinaigrette
¼ C orange juice
2 tbls minced shallots
1 tbls fresh thyme
2 tbls grated orange peel
1 tsp honey
½ C olive oil
½ C white wine vinegar
For salad, combine 3 sectioned oranges, fresh baby spinach, ½ C diced green scallions, and 2/3 C walnuts or almonds (optional). Can also add feta or gorgonzola cheese.