tag:blogger.com,1999:blog-4370400923837875382024-03-19T11:17:24.341-07:00Breathing through itA Fort Worth massage therapist cutting through the tension of everyday lifeUnknownnoreply@blogger.comBlogger8125tag:blogger.com,1999:blog-437040092383787538.post-45738142538010241342011-05-17T09:31:00.000-07:002011-05-17T09:31:38.397-07:00In defense of a certain garden vegetable<div style="text-align: justify;"><span style="font-family: Calibri;">If you watch the Office, you know that the shmucky, butt of all jokes is Dwight Shrute.<span style="mso-spacerun: yes;"> </span>He’s not only the office brownnoser, he’s a proud owner of a beet farm.<span style="mso-spacerun: yes;"> </span>Beets seem to add to the comedy of his character and punctuate his pathetic life.<span style="mso-spacerun: yes;"> </span>Well I’m here to come to the defense of a certain garden vegetable.<span style="mso-spacerun: yes;"> </span></span></div><div style="text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;"><span style="font-family: Calibri;">These are beets:</span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-F9eptBQxDRRj3GDLwQzTooacUJonm98BuCcyAZ-mXqIJW_TaH1WRB-6gGIFsGHRPhwXNjWMhlHj0dQdpUYK1vNxRff1D26H5_JBnfZO6gYm2oDEsVGMJYiJ7p7axUWPekkThuBj9Z1q/s1600/IMG_0758.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-F9eptBQxDRRj3GDLwQzTooacUJonm98BuCcyAZ-mXqIJW_TaH1WRB-6gGIFsGHRPhwXNjWMhlHj0dQdpUYK1vNxRff1D26H5_JBnfZO6gYm2oDEsVGMJYiJ7p7axUWPekkThuBj9Z1q/s200/IMG_0758.JPG" width="200" /></a><span style="font-family: Calibri;">Bulbous and burgundy.<span style="mso-spacerun: yes;"> <br />
</span></span><span style="font-family: Calibri;"><span style="mso-spacerun: yes;">You probably already have an opinion of beets stemming from a horrible childhood memory.<span style="mso-spacerun: yes;"> Get over it.<br />
</span></span><span style="mso-spacerun: yes;"> </span>How do they taste?<span style="mso-spacerun: yes;"> </span>Well, beet roots have a natural sugar to them – they are sweet and earthy.<span style="mso-spacerun: yes;"> </span>Cooked, their texture is like that of a cooked carrot.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> <br />
<br />
Unlike some other red plants, all parts of the beet are edible.<span style="mso-spacerun: yes;"> </span>Beet roots, as you can probably guess by their vibrant color, are rich in nutrients.<span style="mso-spacerun: yes;"> </span>Most notably, beets are high in folate, manganese, potassium, fiber and vitamin C.<span style="mso-spacerun: yes;"> </span>Beets are also especially high in anti-oxidants and have anti-inflammatory properties.<span style="mso-spacerun: yes;"> </span>Because of this powerful combination, some research suggests that consumption of beets reduces risk of some cancers.<span style="mso-spacerun: yes;"> </span>Beet greens are also edible and contain large amounts of vitamins K and A, along with large amounts of anti-oxidants.</span></span></div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSR4RE-DPHqDfsluXY5tosMvZ3uOOCPowlCXV06m79LjWxORssPsgp_U2nsh-BA4t6iK5smGIGnK5h7grdqpTJ-LE-D1z7zbKF2sqcmD-2rIyXkYY212l-kyfFTHAYt_LVtmlmP12lBuT/s1600/IMG_0742-1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSR4RE-DPHqDfsluXY5tosMvZ3uOOCPowlCXV06m79LjWxORssPsgp_U2nsh-BA4t6iK5smGIGnK5h7grdqpTJ-LE-D1z7zbKF2sqcmD-2rIyXkYY212l-kyfFTHAYt_LVtmlmP12lBuT/s200/IMG_0742-1.JPG" width="150" /></a> </div><div style="text-align: justify;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNoRs6RYKpLZwAvzYax-B4GK-qmnBqhLV3dSwZXBCz6oJAyP3PHy4iogBW7ttV-rjebE56IlxDAAi4WNYdxdP7VxUVDYlK6LC9wb1QRcfUpDQ1f85-hwqCjKMYqSWpxYYj9memIQZWibED/s1600/IMG_0755-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNoRs6RYKpLZwAvzYax-B4GK-qmnBqhLV3dSwZXBCz6oJAyP3PHy4iogBW7ttV-rjebE56IlxDAAi4WNYdxdP7VxUVDYlK6LC9wb1QRcfUpDQ1f85-hwqCjKMYqSWpxYYj9memIQZWibED/s200/IMG_0755-1.JPG" width="200" /></a><span style="font-family: Calibri;">When at the store or farmer’s market, choose beets that are small and firm with unblemished skin and bright green leaves with no sign of wilting. Avoid large beets which have a hairy taproot as they tend to have a tough, woody center. Smaller beets will be sweeter and more tender. <span style="mso-spacerun: yes;"> </span>Once you’ve brought them home, if you’re using the greens, use them quickly or cut them off a couple of inches above the roots.<span style="mso-spacerun: yes;"> </span></span></div><div style="text-align: justify;"> <span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span></span></div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4m3ZLVwxrfO4trjeNmf4V6Xy0edKsggx5EX3JyvVBVAvLDEu4PX_lGX1J-ns0Q2NbF8mWNpLdbpEM92Z5HtP9Afjdcz-l-kze9ouC3_tC0IkQW-KHFtqtyvO440UBU4aPtcTU1O-4DHIu/s1600/beets.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4m3ZLVwxrfO4trjeNmf4V6Xy0edKsggx5EX3JyvVBVAvLDEu4PX_lGX1J-ns0Q2NbF8mWNpLdbpEM92Z5HtP9Afjdcz-l-kze9ouC3_tC0IkQW-KHFtqtyvO440UBU4aPtcTU1O-4DHIu/s200/beets.jpg" width="200" /></a><span style="font-family: Calibri;">My husband and I grow hundreds of beets each year and have just started to harvest our spring crop. We pickle and can a good percentage of the beets so that we can use them in salads and give as gifts throughout the year.<span style="mso-spacerun: yes;"> </span>In North Texas, you can grow beets twice a year and get great results.<span style="mso-spacerun: yes;"> </span>All you need is a plot of sunny, well amended soil, some funky looking seeds and a watering can.<span style="mso-spacerun: yes;"> </span></span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;"><span style="font-family: Calibri;">So, I hope that I’ve convinced you to try these blushing beauties again.<span style="mso-spacerun: yes;"> </span>If you have any questions about how to prepare or grow these delicious and nutritious beets, leave a comment with your questions!</span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;"><span style="mso-spacerun: yes;"><span style="font-family: Calibri;"> </span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-437040092383787538.post-30985227921329902752011-04-26T19:59:00.000-07:002011-04-26T19:59:44.744-07:00Just Beet it! Beet it, ooh!Okay, so this week has been sort of a "beet" down, time wise, so I haven't been posting much of anything or cooking as much as I'd like. So, I thought I'd post an old meal (as in...we didn't really eat this dish this week).<br />
<br />
Have you ever done anything with beets besides cooking them and throwing them in your salads? I love to find new things to do with beets, so leave me some recipes if you are so inclined. <br />
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This is a salad best served <strong>cold.</strong> So, if you roasted beets ahead of time and refrigerated them, that's great! Otherwise, roast some beets pronto! You do this by <strong>preheating to 400, washing and trimming the leaves off the beets and roasting with olive oil and salt and pepper for about 40 minutes, or until tender enough to be pierced with a knife.</strong><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjWXbRRiQHNCYnKgqv3nvTjZYzzPN-0IiVbVD2LwKyuGfdrnxiXo57zWUIkbih8K_610ENaTRShRAqsJtqcBWbBHOxdOwuDYjTQmq9fsF4ye82V3c1v1RAbY7EPGQTQxZevrwjtuAxuZt/s1600/IMG_6209.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="190" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjWXbRRiQHNCYnKgqv3nvTjZYzzPN-0IiVbVD2LwKyuGfdrnxiXo57zWUIkbih8K_610ENaTRShRAqsJtqcBWbBHOxdOwuDYjTQmq9fsF4ye82V3c1v1RAbY7EPGQTQxZevrwjtuAxuZt/s200/IMG_6209.JPG" width="200" /></a></div><br />
<strong>Beet and Orange salad</strong><br />
<em>4 medium beets, roasted, chilled and cut into bite-sized chunks</em><br />
<em>~1 cup jarred mandarin orange slices in either water or light syrup.</em><br />
<em>1 T sherry vinegar</em><br />
<em>2 T lemon juice</em><br />
<em>1 T olive oil</em><br />
<em>salt, if necessary</em><br />
<br />
<em>Whisk all <strong>but</strong> orange and beets together. Add oranges and beets. Chill, serve. Viola!</em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-437040092383787538.post-79666196039547119302011-04-21T20:55:00.000-07:002011-04-21T20:55:19.836-07:00BS - Just eat it.<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XBcAcpY3P6-WsETq4t-b8v27GNFcNVwf8dzmphOVSgaVfpkRmh-K16V_Kp7TKEeZrmJEdu6J6oJad4ayT_C0SpsC4FS0WvxCnBuxQUed1O6tE6tabuwj5b-sbmNIHNYuOYjRpuRtJfLl/s1600/IMG_0626.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XBcAcpY3P6-WsETq4t-b8v27GNFcNVwf8dzmphOVSgaVfpkRmh-K16V_Kp7TKEeZrmJEdu6J6oJad4ayT_C0SpsC4FS0WvxCnBuxQUed1O6tE6tabuwj5b-sbmNIHNYuOYjRpuRtJfLl/s320/IMG_0626.JPG" width="240" /></a>Catchy title, huh?</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I try not to be irrational with my pickiness when it comes to food. Every few years I will try a piece of ham and I will try cherries. I always regret doing this and end up looking like a dog trying to lick peanut butter off its jowls, but every once in a while my food tastes change. I have rediscovered so many things over the years that I had never liked before. I hated brussels sprouts as a kid. In fact, I thought I hated them until last year. What gives? Do you feel like you're a hater? Try this recipe out. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<strong>Shredded Brussels Sprouts (Serves 2-3)</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>~15 brussels sprouts - cored and chopped</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>A small handful of crumbled bacon- optional</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>garlic, chopped to taste</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>2 green onions, chopped</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Cajun seasoning, to taste (about 1/4 tsp?)</em></div><em>About 2T olive oil</em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Heat olive oil over medium heat. Add all ingredients and saute for about 15 minutes. Bam.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>I served this over a gigantic swiss chard leaf from the garden and some beef.<br />
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Have you ever made a <strong>pot roast</strong> with red wine? Well, let me tell you that if you make it with <strong>Guinness</strong> instead, it will rock your socks. Here's the recipe: <a href="http://www.foodnetwork.com/recipes/beef-and-guinness-stew-recipe2/index.html">http://www.foodnetwork.com/recipes/beef-and-guinness-stew-recipe2/index.html</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-437040092383787538.post-26094169134559100852011-04-18T16:24:00.000-07:002011-04-18T16:24:21.027-07:00And a side of radish<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhauCWoRYsARhfHnsWSek2DE6Bu8t21LklY7cQ-sYxovtTxk7onvw0vJv7su9cqysCNaBSQ751TVulWUX-TAjdHT59Ky1ZCSoFiKRrNg2C9ChkkXj9_e-wm1akTRqgfjl0r5gnwmdhWIHWw/s1600/IMG_0564.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="257" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhauCWoRYsARhfHnsWSek2DE6Bu8t21LklY7cQ-sYxovtTxk7onvw0vJv7su9cqysCNaBSQ751TVulWUX-TAjdHT59Ky1ZCSoFiKRrNg2C9ChkkXj9_e-wm1akTRqgfjl0r5gnwmdhWIHWw/s320/IMG_0564.JPG" width="320" /></a>In a pinch, you can make anything happen if you have some staples in the house. For me, this includes, but is not limited to pasta, frozen pesto (homemade from last year - still good!), chicken breast and red bell peppers. I always try to keep these things in the house. Last week I pulled this gem out of my bag-o-tricks because I was in a hurry to go to a short seminar presented by the North Texas Chapter of the <a href="http://www.texasmassagetherapists.com/Welcome.html">Texas Association of Massage Therapists</a>. </div><div class="separator" style="clear: both; text-align: left;"><strong>Veggie Pesto + chicken</strong></div><div class="separator" style="clear: both; text-align: left;">1 broccoli crown, chopped </div><div class="separator" style="clear: both; text-align: left;">1 red bell pepper, chopped</div><div class="separator" style="clear: both; text-align: left;">2 small tomatoes, chopped</div><div class="separator" style="clear: both; text-align: left;">2 "ice cubes" of pesto, thawed*</div><div class="separator" style="clear: both; text-align: left;">2 cups of pasta, whatever</div><div class="separator" style="clear: both; text-align: left;">Some bacon bits</div><div class="separator" style="clear: both; text-align: left;">1 chicken breast, grilled and cut in bite sized bits</div><div class="separator" style="clear: both; text-align: left;">About 2T of Olive oil</div><div class="separator" style="clear: both; text-align: left;">Salt & Pepper, to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat the olive oil over <em>medium heat</em> in a pan large enough to fit all of your veggies and chicken. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add broccoli and bell pepper and saute for about 5-8 minutes, until the broccoli is super bright green and al dente. Add in all other ingredients, let cook until the veggies are "done enough," taste, season some more if needed, then serve.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">*Ice cubes - I make my pesto in a large batch whenever the basil is ready in my garden. Then I pour the pesto in a large ice-cube tray (close to an ounce each cube) and freeze. After it's frozen, I plop those puppies out of the tray, put them in a freezer safe bag, and store them in the ice-box until I'm ready for them. The recipe I use for the pesto is <a href="http://allrecipes.com/Recipe/Simple-Garlic-and-Basil-Pesto/Detail.aspx">here</a>. Oh, and don't let anyone tell you that you can't freeze pesto with Parmesan in it. BS. </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-437040092383787538.post-47917532205688205982011-04-06T08:16:00.000-07:002011-04-06T08:16:43.104-07:00Ravishing Radishes<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Every year I have a bounty of radishes and I never know what to do with them, besides shock my sinuses.<a href="http://localhost:50693/7f2a7f2849ed6e4d359997d9f781260b/image/a05c07308f3accfe.jpg"></a> Turns out that there's a limit to how many spicy radishes that I can eat raw. So, salad toppings aside, what can you do with radishes? </div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Let's back up for a second. Why do I grow these enigmatic roots? Well, first of all, they're fast and easy. I plant them between rows of other vegetables because the time from seed to maturity is half or more of other veggies I grow. Also, they're said to be a natural pesticide (maybe because of their fiery quality?). Beyond the ease of growth, radishes offer Vitamin C, potassium, and folic acid. They also stimulate liver function and digestion. Though I love the spicy varieties, there are some milder radishes out there for you non-fire-breathers. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Last night I tried something beyond salad with these radishes...I cooked them! I've never cooked radishes before. I decided to throw my entire kitchen into a sautee pan. It turned out pretty good! I will make some changes next time, but this was a good start. </div><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9Dj3bOuw5jd7c92KCYTPBMAx33JMtcuk3vcwKEB03V-0ykLg40my7L2rus_e-PFCr4Icn0RngHMn_UcUspwSS2r0G2vq0X9QFC6cyL5m3vDjxdEaWDaJBUG9u_ooh3LSazfWM8hVehUi/s1600/IMG_0557.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9Dj3bOuw5jd7c92KCYTPBMAx33JMtcuk3vcwKEB03V-0ykLg40my7L2rus_e-PFCr4Icn0RngHMn_UcUspwSS2r0G2vq0X9QFC6cyL5m3vDjxdEaWDaJBUG9u_ooh3LSazfWM8hVehUi/s320/IMG_0557.JPG" width="320" /></a></div><strong>Quinoa, radishes, and the kitchen sink </strong><br />
<em>1 cup quinoa </em><br />
<em>2 cups water </em><br />
<em>1/3 cup raisins </em><br />
<em>1/2 bell pepper, red </em><br />
<em>3 large radishes, diced </em><br />
<em>4 spears asparagus, chopped </em><br />
<em>Handful of cherry tomatoes, halved </em><br />
<em>Handful of crumbled bacon </em><br />
<em>1/4 cup chopped mint </em><br />
<em>1/4 tsp comino (cumin) </em><br />
<em>Salt, to taste </em><br />
<em>garlic and onion flakes, to taste </em><br />
<em>Olive oil </em><br />
<br />
Bring quinoa, raisins and water to a boil, then reduce to a simmer, cover and cook for 12-15 minutes, until water is absorbed. In the meantime, sautee bell pepper, asparagus, bacon for a few minutes, then add in the other ingredients. Combine sauteed mixture with quinoa, garnish with extra mint and radishes, and serve. <br />
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<em>Alas, I picked too much mint. So, naturally, I had to make a strawberry-mint mojito for dessert. </em><strong></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tUtZMQZNVibDT7f5rotoSqWA1-dyEVAhg3ZWv7A8UyD8BH5wolzMJ5wVoCzpgyMl0WRJbZDMdH3HH8tQuuf510qsZSOpeXKnNbt84eSxl0J6dpMMtVE5pn1pWoRav4QUtiwKNaWbNVEr/s1600/IMG_0561.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tUtZMQZNVibDT7f5rotoSqWA1-dyEVAhg3ZWv7A8UyD8BH5wolzMJ5wVoCzpgyMl0WRJbZDMdH3HH8tQuuf510qsZSOpeXKnNbt84eSxl0J6dpMMtVE5pn1pWoRav4QUtiwKNaWbNVEr/s200/IMG_0561.JPG" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Strawberry-Mint Mojito </strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>6 large mint leaves </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Juice of 1 lime </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>1 large strawberry, cut into a few chunks </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>2 oz Light Rum </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Agave Nectar, to taste </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Club Soda </em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Ice </em></div><br />
Muddle (mash!) mint, lime and strawberry at the bottom of a glass. Add rum, club soda and ice. Stir, taste, then add agave nectar to taste (if it's not sweet enough already).Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-437040092383787538.post-39710401913308137732011-03-28T14:00:00.000-07:002011-03-28T14:03:29.588-07:00Muffin tops<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjniwLzluCuQqclcHY2UtS8F9sKw9OQ-3MlcObyxSvir6GRaVWRJGwnFuXtccq9HHGIpfvFaAIdeVcS-dduntdhweMZnBtdCd6kpYpkpTViH4v5KR40-ABxEylIL1xqUY4eZabAQ9-FDJp_/s1600/IMG_0440.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjniwLzluCuQqclcHY2UtS8F9sKw9OQ-3MlcObyxSvir6GRaVWRJGwnFuXtccq9HHGIpfvFaAIdeVcS-dduntdhweMZnBtdCd6kpYpkpTViH4v5KR40-ABxEylIL1xqUY4eZabAQ9-FDJp_/s320/IMG_0440.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>"My muffin top is all that</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Whole grain, low-fat</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>I know you want a piece of that,</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>But I just want to dance."</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Yes, I just quoted Jenna from 30-Rock. I couldn't help humming the song while baking this afternoon. This weekend I'll be driving out West where it's wide-open and wanted some semi-healthy snacks for the trip and the hike. Evidently, there's a burn ban and a charcoal ban at the park we're going to, so I've had to think creatively. No campfire potatoes and veggie roasts.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My solution? Cold pizza (yikes!, but yum!), tarragon chicken salad sandwiches, blueberry muffins and granola bars. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here is the muffin recipe I used; I have adapted it dramatically, so I'll post my version here. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Blueberry Muffins</strong></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: inherit;"><em>4 eggs</em></span><br />
<span style="font-family: inherit;"><em>1.5 cups <span style="mso-spacerun: yes;"> </span>agave nectar</em></span><br />
<span style="font-family: inherit;"><em>1 cup apple sauce</em></span><br />
<span style="font-family: inherit;"><em>2 tsp vanilla extract</em></span><br />
<span style="font-family: inherit;"><em>4 cups flour (I used King Arthur)</em></span><br />
<span style="font-family: inherit;"><em>1 tsp salt</em></span><br />
<span style="font-family: inherit;"><em>1 tsp baking soda</em></span><br />
<span style="font-family: inherit;"><em>2 cups greek yogurt, plain</em></span><br />
<span style="font-family: inherit;"><em>3 cups frozen or fresh blueberries</em></span><br />
<span style="font-family: inherit;"><em>1.5 Tbsp cinnamon</em></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyW7ZqZd73WgJ0na0LE8HDTkSNDBZ9-D291MJRN8RmkdTRAx_f_6lD0KAgxGLXNdgw84pbXtcg0r9iYzoSZcgq1Sc22nrFnpq4hrRfLT3gqYvhI6PVXxIiVv2uq8B7TCGDPswCEa0LTtHA/s1600/IMG_0446.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyW7ZqZd73WgJ0na0LE8HDTkSNDBZ9-D291MJRN8RmkdTRAx_f_6lD0KAgxGLXNdgw84pbXtcg0r9iYzoSZcgq1Sc22nrFnpq4hrRfLT3gqYvhI6PVXxIiVv2uq8B7TCGDPswCEa0LTtHA/s320/IMG_0446.JPG" width="240" /></a><span style="font-family: inherit;"><u>Directions</u></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-family: inherit;">1. Preheat oven to 400 degrees F. Grease 24 muffin cups. Don't use paper liners.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-family: inherit;">2. In large bowl beat eggs, gradually add nectar and apple sauce while beating. Stir in vanilla. In a separate bowl, stir together flour, salt, cinnamon and baking soda. </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-family: inherit;">3. Stir dry ingredients into egg mixture alternately with yogurt. Gently fold in blueberries. Scoop batter into prepared muffin cups. </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><span style="font-family: inherit;">4.Bake for about 25 minutes until a toothpick comes out clean.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The last <strong>granola bars</strong> I made were no-bake and had Karo in them. I really wanted to stay away from corn syrup, so I found an alternate recipe. This recipe can be found on AllRecipes.com <a href="http://allrecipes.com/Recipe/Playgroup-Granola-Bars/Detail.aspx">here</a>. I did make a few modifications: I used half flax-seeds and half-wheat germ. I used half apple sauce and half oil. I used more cinnamon than specified (about 1.5 tsp). Also, bake for about 20 minutes, not 30. Both recipes turned out nicely. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-437040092383787538.post-11901000524785663912011-03-26T15:44:00.000-07:002011-03-26T15:44:21.812-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zDueoWw-A0j9BR5L86JU66rXqsSeF9yUQFP1obHlt2Fg5up66Zs9GqOYWEb6sf98f72yvx8pdoZjR_HnkPPgDuyCemxQkEFFlSo0VR4FQWc5RyL4_jRfoDofn2oKjgLL9ELIKFAKbwhK/s1600/IMG_0436.JPG"><img style="MARGIN: 0px 10px 10px 0px; FLOAT: left; CLEAR: both" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zDueoWw-A0j9BR5L86JU66rXqsSeF9yUQFP1obHlt2Fg5up66Zs9GqOYWEb6sf98f72yvx8pdoZjR_HnkPPgDuyCemxQkEFFlSo0VR4FQWc5RyL4_jRfoDofn2oKjgLL9ELIKFAKbwhK/s320/IMG_0436.JPG" /></a>Some days need to start off with a gourmet omelet. Today was one of those days. I took some asparagus and red bell pepper, chopped and sautéed them and then stuffed this big boy with 2% cheddar cheese (which makes me feel better about the fat content... ) and the veggies. Bam. And viola. <br /><br />Let me know if you need tips on getting your omelet to turn out nicely.<div style='clear:both; text-align:LEFT'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-437040092383787538.post-48695373235989739262011-03-24T20:13:00.000-07:002011-03-24T20:14:53.446-07:00The kitchen is open<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">When I'm not busy garnishing you with essential oils and kneading your muscles, I like to partake in some aromatherapy of my own: cooking. So, lately I've been thinking about how to best serve my clients outside of the treatment room. The easiest way I can imagine is by sharing what's on my table every now and then. Sometimes you'll find that I'm somewhat health conscious.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Please delight in these dishes and hopefully I won't spur your envy too much. Feel free to share your recipes and health tips as well. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4VYMI5EJWMRvyfqEwWpwDjZak7EKw5oSg9sG2Q3Dn-UEzOQnnqsqWUGfIv7kS8uWCSsauzmnmhpim3G2RX0NekklP44C18lJAHI4RC-KWxYIrzMt3Gn2HcUjd4r1G7QnpWrNGCaScaHom/s1600/IMG_0425.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4VYMI5EJWMRvyfqEwWpwDjZak7EKw5oSg9sG2Q3Dn-UEzOQnnqsqWUGfIv7kS8uWCSsauzmnmhpim3G2RX0NekklP44C18lJAHI4RC-KWxYIrzMt3Gn2HcUjd4r1G7QnpWrNGCaScaHom/s320/IMG_0425.JPG" width="320" /></a></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Impromptu Mexican-inspired Dish</strong><br />
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<em>We've been without a kitchen for about a month after doing some DIY remodeling (yikes!). So, today I have access to the sink, dishwasher and stove again and that's reason enough to celebrate! Did I remember how to prepare a meal? I was worried at first... but surprisingly, my inspiration had braised long enough.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
</em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Ingredients for two</u></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 bunch fresh asparagus</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A handful of plum tomatoes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 poblano pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 large tomatillo</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chicken breast tenders (about 6 or 7 small tenders for 2 people)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 oz or so plain non-fat yogurt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">about a tablespoon of butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Comino to taste (cumin) - about 1/2 tsp</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salt to taste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cayenne pepper to taste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">pinch of nutmeg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">dried or fresh garlic</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">dried onion flakes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp cornstarch mixed with a little cold water</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">beans! (these were cooked on a previous day and frozen - recipe to follow?)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Method</u></div><br />
This will take about 30-40 minutes including prep. I started by chopping the tomatoes and tomatillo, prepping the steamer for the asparagus, and roasting the poblano over the gas burner (you can skip this step if you don't feel like doing this). I preheated the griddle on my stove (you can use a pan with a lid instead) to about lowish-medium. <br />
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<em>You can tell already that this is not rocket-science, right?</em><br />
<em><br />
</em><br />
I then buttered the griddle and buttered a separate pan for the sauce (as shown in photo). I let the poblano cool and then sliced it into strips. I started the asparagus in the steamer (10 minutes or so). <br />
<br />
Now the magic happens: I tossed the strips of poblano on the griddle and then laid the chicken strips out on top of the peppers. I spritzed it with water and covered it with a metal bowl. This step is crucial for the most tender grilled chicken ever. Simultaneously, I threw the tomatillos, garlic, onion flakes, nutmeg, cayenne and comino into the separate pan and let them cook down for a minute or two on medium-high heat. Next, flip the chicken tenders and then throw in the tomatoes and yogurt to the sauce mix. <br />
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Once the asparagus and chicken are almost done, drip the cornstarch into the sauce and let it thicken a bit.<br />
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<strong>Serve as shown. Yum-tastic! The chicken is tender, the sauce is tangy and the asparagus is just past al-dente. </strong><br />
<div style="clear: both; text-align: right;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a></div></div>Unknownnoreply@blogger.com0