To Market, To Market

I love Saturday morning...it's Market Morning. Too bad I can't take a peek and show you today what will be at the farmers' market tomorrow. But, for sure, there will be some good, fresh eats available. Lovely eggs, tomatoes, cukes and plenty of squash and eggplant, and zinnias (my grandfather's favorite flower).

Just the thing to go with Market Morning? Coffee with pals and a decadent goat's milk dulce de leche-filled doughnut. Yum...I eat it like an oreo...it's all about the filling.

And so, given that a bit of a sugar and caffeine-fest await, I have this recipe ready. Actually it is one of my favorite breakfast, lunch and dinners!

Summer Breakfast Salad

1-2 farm market fresh eggs
1 tablespoon organic unsalted butter

Several handfuls of fresh mixed greens with herbs added (chives, cilantro, basil, dill)
1/4 cup of a crunch like nuts or seeds
1/3 cup or to taste raw sugar or snap peas, jicama, cukes
slices of fresh mozzarella or scoop of fresh ricotta (optional)
fresh tomatoes
few slices of avocado (optional)
sea salt and fresh black pepper
fresh lemon juice and extra virgin olive oil (optional) 

Toss together salad ingredients or layer onto a plate.

Melt butter in a pan. Gently fry the eggs until whites are firm, making sure the yolks remain runny.

Place warm eggs over salad greens. Sprinkle with extra seeds (I like chia seeds). Break the yolk as you gather up bites of salad. The textures and temperatures make every bite different and so I usually just enjoy the ride and don't add dressing to the salad. Go ahead and add a splash of lemon juice and olive oil or a full-blown dressing if you wish. Serves 1!

A Picture says 1000 words...

This is another one of those days where I don't have to write much. This picture and article say it all. Where I can help best is to keep on sharing my non-toxic message and offering up safe solutions for you and your whole family here. This article was a shocker...many more chemicals than previous reports. We really have to get in the "know" and say "no" to all this chemical sludge before it costs us what we cherish most.  

Happy Birthday!!

Tonight is the night...time to celebrate the first birthday of my discovering personal care products truly without harmful chemicals! On July 26, 2010, I found this company by accident...trolling around on my computer and thank heaven I did. Such a gift to be able to "green up" as I "clean up" and to save my health and Mother Nature from harm.

This Red, White and Food Shout-out is for Ava Anderson, the young woman herself who jumped off the couch and into action when she learned about the threat to teenagers from all those chemically-rich, perfume and contaminant heavy personal care products she and her family and friends were using. She researched and researched and dug into the "dirt" of what's really in those products and who else was at risk. The list includes all ages, very man, woman and child (even those not born yet!) in the U.S.

Her curiosity spread to ask what was really in those "pure", "safe" and "natural" formulas, too. The answers she got spurred her into more action. In December 2009, Ava's research and work turned into the cutting-edge, first-in-class personal care line...truly without harmful chemicals, of course...that I use daily and rave about here on this blog.

Click here , then "News" for more news articles on Ava. Check out the awards she has won for her environmental work!

Ava embodies vitality and gumption and is a constant reminder to me, on a daily basis, that one person counts. One person can make a huge difference. And, when others join in...why the ripple effect is positively a life force. Thank you, Ava, for your vision, hard work and commitment to making the world a happier, healthier place. xoxox   

Come celebrate with me...yes, there will be cake! Drop by Shoppes on Woodlawn tonight, from 5-8! Each guest will receive my S-AVA card! Party on!

Monday Blues

No, I am not having them but I sure would like some!

I am having a "birthday" party of a sorts tomorrow and was looking through my recipe box for one of two favorite cakes. My gosh...it was like digging through a treasure trove. So many recipes! Weirdly enough, I couldn't find either cake recipes I was looking for but I did find this one for a chilled blueberry soup.

Would love to pop one of these in my mouth!

We lived in Cleveland, Ohio when the kiddos were babies. All three of us were born there actually. During the few summers we were there when they were old enough to help, we would go to a blueberry farm about an hour away and pick and eat 'til our bellies and bags were full. I had a freezer of plump berries all winter...about 30-40 pounds worth. Seemed pretty decadent in the dead of winter! Such fun! If you are in the picking mood, here is a great link with some blueberry storage tips.

While the chilled soup picture is from the Internet...I love the presentation...the recipe is from a dear friend in Cleveland.

Chilled Blueberry Soup

2 cups fresh or frozen blueberries

1-8 ounce can pineapple in water, not drained

1 tablespoon fresh lemon juice

1 cup pineapple juice

1/2 cup fresh mint leaves

3/4 cup dairy or non-dairy yogurt

2 bananas

1 1/4 cup apple juice

Set aside 1/4 cup berries.

Combine berries, pineapple, lemon juice, pineapple juice, 1/4 cup yogurt, 1 banana and 1 cup apple juice. Chill 2 hours. Blend rest of ingredients and float on top of soup.

Removing the Moustache

Have you seen those commercials for some new reality show on beards and moustaches? Very hairy guys battling it out to see who has the best? No comment on it but it did get me thinking...

When I was in the doctor's office the other day where I had the struggle to "de-smoke" my chart, I had lots of time and a smorgasbord of magazines to look through...all pretty disease specific (except for the Field and Stream) which was a little weird. However, in one issue was an article on what to eat when you don't eat dairy and gave lots of calcium-rich recipes. The dairy industry wants us to believe we get adequate calcium from dairy products, but in reality, we don't. Plants are a terrific source of calcium. Given the previous posts on eating for the environment and for staying cool, this is a great topic to end the week.

Now, despite my love of ice cream, I really don't eat dairy very often. Although yesterday, I stumbled across a recipe for a flavor from a favorite Boston ice creamery that I would delay my flight home to eat and almost posted it today! I was allergic to cow's milk as a kiddo and haven't had a glass of milk in decades. Some of the ice cream that I have as a treat is made from coconut milk...really delish. And again, it is a treat not a mainstay...

Sans meat, my kind of moustache and "smoke"

What I do eat a lot of are calcium-rich chickpeas...love hummus and have at least a dab of it every day. Here is a recipe for a lovely chickpea salad co-starring with another calcium powerhouse, spinach. The yogurt sauce is optional or just make it with non-dairy yogurt!

Chickpea and Spinach Salad (Ellie Krieger)

One 15.5-ounce cans chickpeas, preferably low-sodium, drained and rinsed (Eden Organic is BPA free)
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup diced red onion
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
3/4 teaspoon ground cumin
Pinch of cayenne pepper
Salt and freshly ground black pepper to taste

Optional topping
3 tablespoons plain nonfat yogurt (try non-dairy ones)
1 tablespoons orange juice
1/4 teaspoon finely grated orange zest
1/4 teaspoon honey

2 ounces baby spinach leaves (about 2 cups lightly packed)
1 tablespoon coarsely chopped fresh mint

In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice and zest, and honey.

Serve the chickpeas salad over a bed of spinach leaves. Top with the "yogurt" sauce and garnish with the mint. Makes 4 servings

Watering within

This weekend is going to be a scorcher...103-105 in actual temps. I am afraid to think what the heat index will be. All the more reason to eat foods that keep your skin moist from within. They will help replace some of the moisture lost due to perspiration. Also, cut down on salt and sugar and diuretic foods like meat and dairy products. 

Here are my top picks for water-rich foods. As as an added benefit, most of these foods are rich in Vitamin A and Vitamin C which prevent cellular damage and protect skin from the inside out, too. Almost all are readily available at every farmers' market which makes me think of our local market as a neighborhood watering hole, too!

Veggies: Tomatoes, summer squashes, cucumbers (they can be slightly diuretic, though, as is asparagus), leafy greens of all kinds from arugula to watercress, peppers, eggplant, corn 

Fruits: Watermelon, melons of all kinds, berries, pineapple, peaches, most fruits except dried ones

Eat lots of these raw in a beautiful fresh salad or make into broth-y soups like gazpacho. Drink tons of water and remember that iced teas and coffees are dehydrating and sadly, so are those summer-fun cocktails and glass of wine! Have an extra glass of water for each glass of these you drink. It helps rinse out impurities and you will be cool as a cucumber!

Of course, you get double the hydration (inside and out) from using the proper body and facial moisturizer. You'd be shocked at how many OTC products wick water out of your cells and dry them out. Whaaaat? So not what we need to happen! For any questions about skincare, go here (our moisturizer just happens to be on special!) and then, relax and chill out!

Tri-Fecta!

I love The Environmental Working Group. I Love The New York Times. I love Mark Bittman. And so, there you go...this article here is the perfect trifecta of love and the perfect shout-out for today's Red, White and Food.

Here is a direct link to the EWG's new brochure: meat eater's guide and here is their fabulous chart. Love it! It's lentils for me for dinner. How about you?

The Spin on Salads

Fortunately, I found out just in the lick...oops...nick of time. Yesterday was National Ice Cream Day. No worries if you missed it...it has to be "yesterday" somewhere, right? You might question that as a nutritionist, why am I touting ice cream? Well, here is my theory...food has gotten much too scientific, too "gram-y", too analzyed. Where is the fun? Ice cream is joyful...comes in dairy and non-dairy versions. A smile in every scoop. I am going for the grin!

Jeni's Ice Cream

Again, I hit the free class yesterday at Williams-Sonoma and met some pals there. I first started going to these classes with my mom and I admit, I am hooked. This one was on salads...starting from selecting the greens to washing and drying them to assembling and dressing them into a magnificant fresh salad. I loved the focus of this class...on the greens. It's all about the greens. Think of the dressing as the "bow" on a beautiful package. That alone moved my salad thoughts ahead light years. I have always thought most about what goes with the greens...the little accessories...the stars of the show.  Or, so I thought. So yesterday. And, the dressing...put lots of thought into that as well. This class encouraged me to rethink the basics...deconstruct and start my salad and dressing thoughts again with a more "today" approach.

One of the other really fun benefits of this class was being able to taste a variety of olive oils from grassy Italian ones to buttery Spanish ones and several balsamic vinegars...the real syrup-y, beautifully aged, Modena balsamics. Oh my, ambrosia. Drank my lunch. Yum.

Here is one of the recipes...plucked right off their handout. Picture is from their website. It is a lovely salad...fresh and soooo falvorful. Almost as smile-y as that scoop of ice cream!

Green Herb Salad with Champagne Vinaigrette

1/4 cup extra virgin olive oil
1 tablespoon minced shallot
2 tablespoons Champagne vinegar
1/4 teaspoon salt
1/4 teaspoon fresh black pepper
1 large head butter lettuce, torn into bite-sized pieces
1 cup parsley leaves
1/2 cup cilantro leaves
1/2 cup chives, cut into 2 inch lengths

In the bottom of a salad bowl, combine olive oil and shallot. Add the vinegar, salt and pepper and mix well with a fork or whisk. Top with lettuce, parsley, cilantro and chives. When ready to serve, toss gently but well. Mound the salad in individual bowls or on plates. Garnish with a chive blossom, if available, and sprinkle salad with a little Maytag, Stilton or Gorgonzola cheese if you want a richer salad. This salad can stand up to 30 minutes before serving.

Icing it down

My son sent me a link about "awesomeness"...thought it was right up my alley. It is. I love it and love finding it in the world.

I love stories about personal "empowerment"...how one person took her/his passion, added a lot of persistence and pluck and got the "dream" out of the clouds and into real life. That is one of the reasons I promote the personal care line I do here, aside from the fact it is luscious and without harmful chemicals, it is also the story of one young woman, one dream...awesomeness. Love it.

Now, imagine this...it is 103 in the shade and here comes a story about one woman, one dream and ice cream!!! And, this particular gal is from Ohio, too...my birthplace! Why...sheer delight! How could there be a more fitting story for this sultry Friday? While I lived in Cleveland, there was an "old-fashioned" ice cream store, The Penguin. Oh my...the flavors...simple but robust...no nonsense coffee, butter pecan, mint chocolate chip, lemon, blackberry...all custard-based and hand-cranked. Just delicious. Can still taste them.

Here is the cookbook that caught my eye and once I read the story about Jeni...I was hooked. I guess she has been on several daytime shows recently. I have only watched Rachel Ray once, when one of my son's partners was on, and so I had never heard of her. What a story!!!!!! And, as legendary as her tale is, her ice creams are legends of their own. So fun. So awesome. Icing on the cake for this Friday. 

Here is a great sounding recipe...perfect for July...that mixes up watermelon and lemonade! For more on Jeni, check out her fun website ice cream and OMG...you can even order online!!!

Watermelon and Lemonade Sorbet (Jeni Britton Bauer)

1 small to medium watermelon
1/2 cup lemon juice (from 2-3 lemons)
1/2 cup sugar
1/4 cup light corn syrup

Prep: Cut enough watermelon flesh into 2-inch cubes to make about 4 cups. Puree melon in a food processor. Measure out 2 1/2 cups of puree and transfer to a medium bowl. Reserve the rest of the watermelon for another use (Penny's note: how about tossing in a shake or freezing into ice cubes?) Measure out the remaining ingredients. Fill a large bowl with ice and water.

Cook: Combine the lemon juice, sugar and corn syrup in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from heat.

Chill: Whisk the lemon syrup into pureed watermelon. Pour mixture into a 1 gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Freeze:  Pour the sorbet base into the frozen canister of an ice cream maker and spin just until it is the consistency of very softly whipped cream. Pack into a storage container, adding a few watermelon seeds if you wish. Press a sheet of parchment paper directly onto the surface of the sorbet and seal with an airtight lid. Freeze until firm in your freezer, about 4 hours. Makes 1 quart.

Where there's smoke, there's fire...

Yesterday I did not have Internet for part of the day and so my Women and Wednesdays post didn't go out. It is Thursday and I am going for it...but with a different post. I will publish the foods to eat for soft, moist skin next week. Today's post is important, too.

Yesterday, I had an annual check-up. The clinic where this specialist practices is off-putting to start...kind of like walking into a medical "factory farm". Where I check in looks like an airport...doctors' names hanging on signs from the ceiling with specific booths and check-in attendants. I dutifully queue up under my doctor's name. When I get up to the counter, the clerk hands me a sheet and says, "Check your name, address and phone number, sign and date". I looked beyond my address and phone number and saw they had me listed as a "smoker". That's when the fire ignited.

Here is the conversation:

Me: "Excuse me. There is an error. I have never smoked. Is this a typo?"

Response: "Oh, that doesn't really mean you are a smoker smoker; it is our way of helping tag your chart for filing, etc."

Me: "What...with a health risk I don't have, with false information that could affect both my insurance coverage and follow-up?"

Response: "Again, it is our internal code. I doesn't really mean that you are a smoker."
 NOTE: Nowhere on the form is the term "smoker" explained with their "new" meaning. It is just listed as a line item as is: Smoker Y or N!

Me: "Remove it from my chart, please."

Response: She picks up the phone, calls someone and I hear her saying "Yes, I tried to explain to her that being a smoker on her chart was a code for us...blah, blah." She hangs up phone. Silence follows while she stares at me as we wait for someone to come from the back office.

Talk to the hand and get "smoker" off my chart!

Long story short, I got it removed from my chart. Just think if that had been passed on to my insurance company, become a permanent part of my history. Very, very upsetting. I wonder how many other patients in that clinic they have labelled "smokers". What if those same patients are trying to buy new health or life insurance? How are they supposed to explain "smoker"? Very, very upsetting.

And so, this Women and Wednesdays post is a head's up for all of us to read the forms we sign. Pay attention. Be present!!! And yes, I brought the form marked "smoker" home with me. xoxox

Little lost "lamb"

This Red, White and Food post is a little unusual...talking today about "food" that soothes the soul and for many of us, that food has four legs. While I would love to tell you all about the wonders of my four-legged "babies", my "grand-babies", too...and how they have brought me so much joy and comfort, there is a little lost one who needs the attention today.

On Saturday, this precious old gal was wandering along the main street where I live...not moving very fast and in this dangerous,100 degree plus heat, she looked very distressed. She has pretty good teeth still, loves cheese and not dry kibble, seems blind but is spatially aware and has a sore leg but manages to move around a bit. She is well-fed...er, plump, and has pretty toes. Our vet did not recognize her nor did the groomer nor the neighborhood dogsitter and she is not chipped. No ID in sight.

Oh, woe. Two thoughts have crossed my mind...she has wandered off for a reason, not expecting to be rescued and end up here in Dog-ville, or her caretakers haven't noticed she is missing or maybe they are hurt, have heat stroke. I am not even going to go there. Anyway, any help? Please give me a shout if you have any clues. We have already named her. Geez. xoxoxoxo

Berry Chilled

A picture is worth a thousands words. Holy cow and I hear we are headed for lots more of the same hideous heat!! And so, yesterday, when my mom reminded me that Williams-Sonoma was having a free ice cream class, I hot-footed it up there to meet a pal. Such a sweet, cool, blissful hour!

I am a scratch cook and used to make ice cream from scratch as well. My, how things have changed!! I do not have a lot of sophisticated kitchen equipment, except my new turbo-charged blender. Just the basics, most of which are 40-60 plus years old, including an "old-fashioned"...geez...hand-cranked ice cream maker. You know, the ones you pack in layers of ice and salt and crank for quite awhile to get the frozen goods? One guest there said he had heard of those. I guess the proper term for them is now "vintage" or perhaps "antique". The little beauties they have to make ice cream now are amazing. Just no paddle to lick, which was half the fun.

Anyway, I wanted to share some tips. Ice pops can be made from any juice...less sugar-y, the better and layered with a combination of juices if you like. You can swirl in berries, yogurt, little bits of fresh fruit. I feel sure you could still use little paper cups for freezing instread of the molds.(See note below). Here is a simple taste treat I learned...freeze chai tea and use a cinnamon stick as the popsicle stick. Insert it when the ice-y mixture is set enough to support the stick, but not frozen solid yet. Oh yum...sounds de-lish.

Pretty fancy ice pop* (from Internet)...love the orange drip catcher!

Here is a recipe from Heidi Swanson for Berry Ice Pops. You can use any frozen berry or fruit, organic berries are a must. Do use high quality, organic, full-fat yogurt for these to have the best mouth feel, taste and health value. Siggi's from Iceland seems the perfect choice! If you are not a dairy eater, do try some of the non-dairy yogurts. If you have kiddos, these are ideal to make and keep everyone away from those overly sweet, full-of-dye, chemically-enriched, commercial pops. Feel free to add a little honey to sweeten to taste.

Berry Ice Pops

Puree 7-8 ounces frozen berries. Add one cup of yogurt and mix well. Taste. Add honey (or even real maple syrup) to taste. Use remaining 2 1/2 cups of yogurt (maybe add a dash of vanilla or honey) to fill 8 4-ounce molds* or paper cups 2/3's full. Top with berry mixture and swirl just enough to create a pretty pattern. Freeze. Makes 8 4-ounce ice pops.

*Note: with all the concern about plastics, I would be very sure that if you opt for those cute plastic ice pop molds, ask if they are BPA-free. It should be in writing on the pop's packaging, too. Otherwise, avoid them, especially if you are pregnant or giving these to little ones. "Cute" could be very costly to your health!!

One good flip...

Deserves another. In Tuesday's post, there was a picture of Jon's almost world famous blueberry pancakes. Here he is in action...

Such a treat, especially made with those delicious, plump blueberries he brought with him. Tastes like New Jersey is called The Garden State for a good reason. Topping those light and fluffy, bursting-with-berries pancakes with sweet butter and real maple syrup...well, there you go. Ambrosia.

After all the kiddos left in a flash, I was left with a taste for more pancakes. It is indeed a wonder how the universe works. No sooner were they all on the plane then I got this recipe in my inbox. Seems Dr. Barnard has my number! I am trying these out this weekend. I bet I will flip for them, too.

Rich and nutty buckwheat flour, a real superfood

Corn and Buckwheat Pancakes (Dr. Neal Barnard*)

1/2 cup buckwheat flour
1/2 cup cornmeal
1/2 teaspoon sodium-free baking
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 ripe banana, mashed
2 tablespoons real maple syrup
1 tablespoon white vinegar or cider vinegar
1 cup fortified soy or rice milk*
1 vegetable oil spray*

Mix flour, cornmeal, baking powder, baking soda, and salt in a small bowl.

In a large bowl, combine banana, maple syrup, vinegar, and nondairy milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more nondairy milk if batter seems too thick.

Preheat a nonstick skillet or griddle, then spray lightly with vegetable oil. Pour a scant 1/4 cup of batter for each pancake onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately. The recipe says this makes 16-3 inch pancakes...I usually don't come close to that!

*Note: You may remember that Dr. Barnard is a totally plant-based eater...no animal products and so this recipe does not contain eggs, dairy-based milk or butter. Feel free to adapt to your tastes.

Also, I think a few kernels of fresh corn would be fabulous in these pancakes. Jon usually tosses some in his, too...nice.

In honor of our last shuttle launch, have a weekend, complete with pancakes, that is out of this world!

SOS

Seems like I have started the month off in code...this one is simple to crack: Save our Skin.

Last month was National Skin Cancer Awareness Month and aside from staying completely out of the sun (impossible!), sunscreen truly is the best prevention there is and you know the one I love. Had I only known when I roasted myself in search of that California Girl Glow (er...Tomato Red was more my look!), I might have far fewer scars and scares. I am very, very lucky though. Some serious stuff, serious surgeries but so far, nothing truly life-threatening. I have reams of info on sunscreen and sun-worthy tips but the best one is this...use a 'clean' product and use it properly. Apply 20 minutes before sun exposure and reapply frequently. Then, it works and works best. Need a recommendation? Just ask me!

Fave beach at sunset

Today, I would like to share some "after sun" tips. I have a fabulous new friend and we met for coffee yesterday. (Actually, we had a lemonade...a-m-a-z-i-n-g deliciousness!!) She used to work for a major cosmetic line and had lots to share about how a great moisturizer should work and how to apply it properly. I learned a bunch and if you could see her, oh my..."I will have what she is having!" Beautiful!

Moisturizers are especially important in the summer. Our skin is exposed to lots of dehydrating temperature changes, drying air-conditioning and fans, pool water chemicals, sweat, sea salt and salty, summer foods like chips and dip and those festive margaritas.  Also, people may be drinking lots of liquids, but many like iced tea and iced java drinks are somewhat diuretic. Dry skin in the summer is not only uncomfortable, it is a signal that "what lies beneath" needs help!

Skin Loving Aloe Vera

Here are her tips for Beautiful Summer Face:

To keep your skin moist from the outside in during summer, apply a moisturizer that does three simple things. First, it should tighten and firm. Second, it be a moisture-rich formula, aloe vera- based preferred, that mixes with your own natural oils and hydrates. Third, to combat oxidative stress, it should be rich in anti-oxidants. Together, these three properties create a skin that is soft and moist, holds together (doesn't crack and flake), fights off environmental stressors and looks and feels great! Apply over a mositurizing toner and let dry.

Her moisturizer of choice:

and this month, Our Green Table readers can "Buy One, Get One FREE!!!! Go to this link, moist skin, click on shop and order! At checkout, enter Party #3061 to be eligible for more FREEBIES in July! The cleanser and toner are there as well.

Coming next, my food tips for keeping skin soft and moist!

FFF

This Red, White and Food shout out is to families of any kind everywhere. Ours flew in for the Fourth and poof! were gone in an instant it seems. So much fun with moments from tender to hilarious packed in between. Here are a few of pix and yes, I do need to read the instruction manual for my new camera...have some weird shadows going on...consider them visual texture!

First, because this is primarily a food blog, some of the food...

Me "speed cooking" in the kitchen...not

Stuffed Portobellas

Wheat Berry Salad

Jon's famous Blueberry Pancakes with New Jersey Blues

Quinoa and Black Bean Salad

And now, my precious "peeps"...

Getting ready to take the lake

complete with "missile" in hand

Cameron and Lissa chilling

Resh and Christian grabbing a last spot of shade with Kyle

Sweet sisters having a quick conference

First Mate Robin and Captain Tommy

Meanwhile, back on land...

Float Masters Lissa and Jon

Magic Masters...one delighted, one not so much

Music Masters jammin'

From our Fam to yours...woohoo!

Spilling the Beans

It is the Fourth of July weekend and we will have four "kiddos" home. Oh, beautiful for spacious skies have opened up and delivered two sweeties, two more are on their way!

A real cause for sparkles and celebration!

Here is some of the food we will be having...spilling the beautiful beans on our holiday fare.

For amber waves of grain, I made up San Miguel Granola, the one we had at that magical B and B in Mexico. It is really different from my Natural State Granola and a fun taste change.

For purple mountain majesties, I will be making the Blackberry Cake from last year.

For above the fruited plain, we will be having a coconut, mango, bean and brown rice dish made with gorgeous heirloom beans, soaking away as I write this...

and a wonderful Wheat and Snow Pea Salad.

Also, a Gingered Fruit Bowl and this amazing Nopales and Tomato Salad (Gracias a ti, Victoria!)

and Stuffed Portabellas.

I also plan to make up this recipe I got yesterday, from my pal Dr. Barnard.

Mango Lime Sorbet

2 cups pureed partially frozen mango
1/2 cup agave nectar
Juice of 2 limes

This recipe works best if the mango is frozen, and then allowed to thaw for about 15 minutes. Once it has partially thawed, puree the mango along with the agave and lime juice. Pour the puree into a shallow glass or metal bowl and then place it in the freezer. After 30 minutes, stir the puree, then repeat every 15 minutes thereafter until you are ready to serve.

To make it simpler, use store-bought frozen mango to avoid peeling and deseeding several fresh mangoes. The freezing process accentuates tartness and reduces the sweet flavor. That means the puree should be slightly less tart and slightly sweeter than you expect the final product to be. Serves 6.

For brotherhood, we will be doing lots of hanging out and waving flags and marching in our neighborhood's parade.

and for from sea to shining sea, with the pursuit of health and happiness for ourselves and Mother Earth in mind, we will be declaring our independence and living free from harmful chemicals...all sinks, all showers, all bodies now cared for with liberty and justice for all!!

xoxoxo Have a great weekend! I have a new camera and cannot wait to get snapping!