tag:blogger.com,1999:blog-56851924769745095902024-03-05T20:28:47.432-08:00Cook Around the BlockExperimenting with gluten-free, raw and clean cuisines and breaking free from the notion of "dietary limitations" that block the incentive to prepare, cook and enjoy a creative, delicious and diverse complement of healthy foods.Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.comBlogger171125tag:blogger.com,1999:blog-5685192476974509590.post-66028326847928201522019-11-11T11:43:00.002-08:002019-11-11T11:43:13.097-08:00<h2 style="text-align: center;">
<b>Fall Harvest Sweet Potato Soup</b></h2>
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Such a delicious, nutritious and comforting soup on a cool fall day to chase the blues away. Having been under the weather for a week, my first positive activity was to get back in the kitchen and make up a large batch of soup with the ingredients I had on hand, thanks to my daughter having gifted me an extra large sweet potato from a local farm. It took no time at all to prep and cook this soup garnished with tasty croutons on my stovetop. Quick and easy for an Instant Pot recipe too. Enjoy!</div>
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<b>Soup Ingredients</b></h3>
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1 lb. Sweet Potatoes (extra large or 2 medium), peeled and cut into 1/2" cubes</div>
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1 lb. Carrots, peeled and cut into 1/2" slices</div>
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1 large Onion, diced</div>
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1 large clove Garlic (2 medium), finely chopped</div>
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2 Tbsps Olive Oil</div>
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2 Tbsps Chicken Stock Base ("Better than Bouillon" brand)</div>
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1 tsp ground Cinnamon</div>
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1 pinch Nutmeg</div>
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2 Bay Leaves</div>
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6 cups Water</div>
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<b>Crouton Ingredients</b></h3>
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2 slices Bread, crust removed and cut into 1/2" cubes</div>
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2 Tbsps Olive Oil</div>
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1 Tbsps pure Maple Syrup</div>
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Soup Directions</h3>
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<li>On medium heat sauté carrots, onion, and garlic in 2 Tbsps olive oil for about 10 minutes.</li>
<li>Stir in spices, cooking another minute or so.</li>
<li> Add sweet potato, chicken base, bay leaves, and 6 cups of water. Bring to a boil.</li>
<li>Reduce heat and simmer for another 10 minutes or so, until sweet potatoes are tender.</li>
<li>Remove bay leaves and puree soup with an immersion blender, if you have one. If not use a counter top blender. Be careful not to splash boiling soup on yourself.</li>
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Crouton Directions</h3>
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<li>Heat 2 Tbsps olive oil in frying pan on medium heat. Add cubed bread and toss until golden brown.</li>
<li>Remove from heat and drizzle bread cubes with 1 Tbsp maple syrup.</li>
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Serve the Sweet Potato Soup in small bowls topped with maple syrup drizzled toasted bread cubes. </div>
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Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-37426827422841723832017-01-17T17:10:00.000-08:002017-01-17T17:12:53.094-08:00 Refreshing Apple-Veggie Salad<div class="separator" style="clear: both; text-align: center;">
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This refreshing sweet and savory apple-veggie salad is a tasty side dish year-round, and gives you options as to which vegetables you wish to add. Here's how I adapted a classic Broccoli Apple Salad to my liking.</div>
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<b>Ingredients</b></div>
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1/4 cup Red Onion</div>
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1 large crisp Red Apple</div>
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1/2 cup fresh Pineapple Chunks</div>
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1/2 cup Craisins</div>
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4 stalks Celery, chopped</div>
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1/2 cup Walnuts (or Pecans), chopped</div>
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Other suggested options or additions: Broccoli, Carrots (sliced or slivered), Spinach, </div>
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Pickled Beets, Strawberries, Mandarin Oranges or Orange segments (chopped),</div>
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Garbanzo Beans, Jicama... experiment with whatever you have on hand</div>
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<b>Dressing Ingredients</b></div>
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1/2 cup Mayonaise 1/2 cup</div>
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1/2 cup Yogurt, plain or honey flavored for extra sweetness</div>
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2 Tablespoons, fresh squeezed Lemon</div>
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1 Tablespoon Sugar, more or less</div>
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1/4 teaspoon Salt</div>
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1 pinch Cayenne (or 1/8 teaspoon Black Pepper)</div>
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<b>Directions</b></div>
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<li>Prepare, slice or chop first set of ingredients into a medium bowl.</li>
<li>In a smaller bowl, mix the salad dressing ingredients together.</li>
<li>Pour the salad dressing over the salad ingredients, mix and chill.</li>
<li>Serve in small bowls or on a plate on a bed of lettuce or spinach.</li>
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<br />Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-48807701133166856742017-01-12T21:01:00.000-08:002017-01-12T21:12:00.858-08:00Anytime Asparagus Frittata<br />
A quick and easy recipe to whip up for a savory, protein-rich meal for any occasion or time of day or night. I served this frittata tonight with a mixed lettuce salad with sliced tomato and pickled beets drizzled with a vinaigrette.<br />
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<b>Ingredients</b><br />
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2 teaspoons Olive Oil<br />
1 large Onion, thinly sliced<br />
1 pound (bunch) of Asparagus with thick stems snapped off, then cut diagonally into 1" lengths<br />
6 large Eggs, beaten<br />
1/3 cup shredded Mozzarella Cheese<br />
1/3 cup shredded White Cheddar Cheese<br />
1/3 shredded Parmesan Cheese<br />
Herbs* and Paprika (optional)<br />
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*Cilantro, Italian Herb Blend, etc.<br />
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<b>Directions</b><br />
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Preheat broiler.</div>
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Drizzle olive oil in to a deep 10"-12" ovenproof frying pan.</div>
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Over medium-high heat for about 3 minutes, sauté onion rings </div>
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with salt until onion is soft, but not browned.</div>
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Reduce the heat to medium-low heat and add the asparagus, </div>
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and cook covered until asparagus is just tender for about 7 minutes.</div>
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Pour in the egg mixture and cook for about 3 minutes, </div>
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until the eggs are almost cooked but still a bit runny on top.</div>
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Sprinkle the cheeses and paprika over the egg mixture and </div>
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broil for another 4 minutes, until the cheeses are melted </div>
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and slightly browned on top.</div>
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Remove from the oven and slide the frittata onto a platter.</div>
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Cut into wedges and serve with a fresh salad or selection of fruits.</div>
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<br />Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-68634160230769358702016-12-08T12:20:00.000-08:002016-12-08T15:28:18.697-08:00Dairy-Free Hot Cocoa<br />
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What's more comforting and yummy than a hot cup of rich, creamy cocoa on a cold winter's day?<br />
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Homemade cocoa is the perfect warm beverage for grandkids while the work away on paper craft projects.<br />
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Homemade cocoa using a high quality cocoa or cacao powder packed with nutrients makes this creamy cup especially comforting and satisfying. It should be so smooth and creamy it lines the sides of your cup as you sip away.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Ph03eNajpeI/WEm6T7rPZHI/AAAAAAAAR-s/sSgp8-EhKJk2vyt-tfxs4EtO_b8h7HtwwCK4B/s1600/Leif-CupOfCocoa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-Ph03eNajpeI/WEm6T7rPZHI/AAAAAAAAR-s/sSgp8-EhKJk2vyt-tfxs4EtO_b8h7HtwwCK4B/s320/Leif-CupOfCocoa.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grandson, who's been busy cutting out construction paper snowflakes (his favorite being his "Blackout" creation)<br />
says he loved his cocoa so much it made him burp!</td></tr>
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INGREDIENTS</div>
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1/3 cup <a href="http://bodyunburdened.com/what-is-the-difference-between-cocoa-and-cacao/#" target="_blank">Cocoa or Cacao</a> Powder</div>
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1/3 cup fine, granulated Sugar</div>
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1-1/2-2-1/2 cups Dairy Free Coconut Milk, unsweetened</div>
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DIRECTIONS</div>
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<li>Mix together the dry ingredients until well-blended and any dry lumps are removed with a whisk or fork.</li>
<li>Slowly drizzle in the milk and stir with a flexible spatula until the desired consistency and taste, while simmering on a low-heat. Be sure to scrap the cocoa mixture away from the sides and from sticking to the bottom on the sauce pan. I enjoy my cocoa thick and silky, while the grandkids prefer a thinner consistency.</li>
<li>Optional: add whipped cream or marshmallows.</li>
<li>Serve warm. If too hot, you won't enjoy the rich chocolate flavor as much. </li>
<li>Serves 3-4</li>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-D63YZQTZ7-k/WEm6O5t_KmI/AAAAAAAAR-k/ZCypthtWfLAsDPkNgPApvZkO63kAeWk9ACK4B/s1600/Sephira-PaperCraft.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-D63YZQTZ7-k/WEm6O5t_KmI/AAAAAAAAR-k/ZCypthtWfLAsDPkNgPApvZkO63kAeWk9ACK4B/s320/Sephira-PaperCraft.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Granddaughter made me a "Bird on a Shelf" of blue construction paper, crayon and tape that I get play a game with moving it from shelf to shelf every day. Such a clever, creative girl!</td></tr>
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Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-56126129969517969052016-12-07T17:20:00.004-08:002016-12-07T17:20:39.788-08:00Deep-fried Brussels Sprouts with Barbecue SauceMy daughter and I whipped up a batch of these delectable deep-fried Brussels Sprouts in about 30-40 minutes. When served up warm with your favorite Barbecue Sauce, they're just as good if not better than the standard appetizer fare of BBQ meatballs and chicken wings. Terrific option for your vegetarian guests. It's a quick and easy recipe that will serve 6. Double of triple the recipe for a party.<br /> <br /><u><br /></u>INGREDIENTS<br /> <br /><br />1 lb. Brussels sprouts, trimmed <br /><br />2 large Eggs, beaten <br /><br />1 cup All-purpose Flour (gluten-free flour optional)<br /><br />2 cups Panko Bread Crumbs <br /><br />Safflower or Canola Oil, for frying <br /><br />Kosher Salt <br /><br />Black Pepper, course ground (optional)<br /><br />Barbecue Sauce, for dipping<br /> <br /><br />DIRECTIONS <br /><br />1. In a deep, large pot of salted boiling water, boil Brussels sprouts until they turn bright green and are fork-tender. About 8 to 10 minutes. Drain and rinse with cold water.<br /><br />2. Arrange three bowls: one for the flour, one for the beaten eggs, and one for the Panko bread crumbs.<br /><br />3. In another deep, large pot (to avoid splatter), fill it with enough oil to reach 1" to 2" high and heat on medium-high (less, if using gas) until good and hot. You don't want to brown or burn the deep-fried sprouts. Do a test Brussels sprout first, before cooking the whole batch.<br /><br />4. Dredge the Brussels sprouts first in flour, then in the egg mixture, and then in the Panko.<br /><br />5. With a slotted spoon or wire ladle, lower the dredged brussels sprouts down into the hot oil and fry until evenly light golden brown and crispy, about 2 minutes or less. Transfer Brussel sprouts to a paper towel-lined plate and season with salt (and pepper).<br /><br />6. Serve with barbecue sauce.<br /><br /><br /><style>
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Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-29356098960426096712016-10-30T11:41:00.000-07:002016-10-30T11:53:38.527-07:00Roasted Pumpkin Seeds<br />
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When you are scrapping out your Halloween pumpkins before you carve your beautiful designs into them, be sure to save the seeds for roasting... don't let them go to waste, as they make a very nutritious and delicious snack.<br />
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My daugther's family just finished carving their pumpkins, and now the grandkids and me are roasting them in the oven; seasoning them with a mix of pumpkin spice, sugar and cinnamon for a sweet treat.<br />
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<b>Directions</b><br />
Preheat the oven to 300 degrees F. </div>
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Seed the pumpkin:<br />
Using a large, long-handled spoon, scrape both the pulp and seeds out of your pumpkin into a large bowl.</div>
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Clean the seeds: </div>
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It's messy, but you'll want to separate the stringy pulp from the seeds you're about to roast. Rinse the seeds in a colander under cold water, plucking out any remaining pulp, then shake dry. Don't blot with paper towels, as the seeds will stick.</div>
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Dry the seeds: </div>
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On an oiled baking sheet, spread the seeds out in a single layer and roast at 300 degrees F for 30 minutes to dry them out.</div>
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Add spices: </div>
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Leave the oven on at 300 degrees F, while tossing the seeds in a large bowl with a light drizzle of olive oil and your choice of spices according to taste. If savory, include salt. Return the seeds to the oven spread out on the same baking sheets, and bake until crispy and a light, golden color. It will take about 20 minutes or so. Keep an eye on them!</div>
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Sweet Toss (below): with cinnamon and sugar (pumpkin spice optional; do not use salt).<br />
Indian Toss: with garam masala; mix with currants after roasting.<br />
Spanish Toss: with smoked paprika; mix with slivered almonds after roasting.<br />
Italian Toss: with grated parmesan and dried oregano.<br />
Barbecue Toss: with brown sugar, chipotle chile powder and ground cumin.<br />
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Roasting...</div>
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Roasted... Yum!</div>
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<a href="http://3.bp.blogspot.com/-6-wSlhOgnuE/WBY-Vi3oi7I/AAAAAAAAR6c/4t6gRR2u9OAz-ANa6jH_JZS-nXWFu32BgCK4B/s1600/20161030_113801-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://3.bp.blogspot.com/-6-wSlhOgnuE/WBY-Vi3oi7I/AAAAAAAAR6c/4t6gRR2u9OAz-ANa6jH_JZS-nXWFu32BgCK4B/s320/20161030_113801-1.jpg" width="320" /></a></div>
<br />Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-33355733344426146512015-09-30T11:44:00.000-07:002016-10-30T11:49:12.683-07:00It appears my blog is broken - photos missing<br />
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Sorry, something's broke on my blog that's caused many photos within my posts to have vanished. UGH! Will try to remedy problem and restore.<br />
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<br />Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-56413399194180012332015-09-06T20:55:00.000-07:002015-09-06T20:55:26.799-07:00I desperately need to catch up on my food blog...<br />
What a year! Some things have languished while we've been caught up with many changes in our lives, including this food blog.<br />
<br />
A friend of mine, Angie, who is an incredible cook and one of the most selfless, giving persons I know, not only cooks for her family at home but also for hundreds of local at risk kids and homeless adults on a regular basis. Check out her blog <a href="http://cheffess.com/" target="_blank">Cheffess</a> for some terrific recipes and colorful culinary concoctions. Today, Angie posted on Facebook: "I desperately need to catch up on my food blog." WOW, that is me in spades!!<br />
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<a href="http://4.bp.blogspot.com/-G-tiEYRME7o/Ve0HXM0OW-I/AAAAAAAAQeg/dG--foaUe9c/s1600/Angie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-G-tiEYRME7o/Ve0HXM0OW-I/AAAAAAAAQeg/dG--foaUe9c/s320/Angie.jpg" width="320" /></a></div>
<br />
Her true confession challenges me to get back on board with attempting regular posts about some of the scrumptiliumious meals me and my family having been cooking and sharing these past months. I am so far behind on sharing some of our delicious gluten-free, vegan, vegetarian and pescetarian recipes that I doubt I can ever catch up. <br />
<br />
But, my next post coming this week will be about the delightful slow process of making ratatouille with fresh, local produce and herbs from our garden. I wish you could smell the savory aromas wafting from my kitchen right now, even long after we've enjoyed our evening meal... imagine, if you will, inhaling the bouquet of freshly chopped basil, Italian parsley, bay leaf, savory, thyme and garlic in a stew of fresh tomatoes, zucchini, eggplant, and onions.<br />
<br />
Please stop by again, later this coming week for the recipe. It's sure to be a hit amongst friends and family who love their veggies!Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-34988645781089554092014-12-26T13:49:00.004-08:002016-07-29T11:25:46.098-07:00Egg StrataWith so much going on during the holidays, it's great to have a breakfast recipe that can be prepared a day ahead to bake just for breakfast or brunch the next morning. I made this Egg Strata dish on the afternoon of Christmas Eve to bake and enjoy after opening gifts with the kids on Christmas morning. I pulled it from the refrigerator at 7 a.m. to warm until time to bake and serve later in the morning. I will be serving a version of this dish this coming Sunday, when we enjoy another holiday brunch with our family in Bend, Oregon. Serves 8<br />
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<br />
<b>Egg Strata</b><br />
<br />
<b>Ingredients</b><br />
<br />
14 Eggs<br />
2 cups<b> </b>Coconut Milk beverage, <i>unsweetened</i> (I used SoDelicious brand)<br />
2 Baguettes, Udi's gluten-free (defrosted and cubed) OR 12 slices gluten-free bread (cubed)<br />
4 Green Onions, sliced<br />
1-1/2 cups fresh Mushrooms, chopped<br />
1-2 cups fresh Spinach, chopped<br />
1/2 tsp. Lawry's Seasoned Salt<br />
Pinch or two of Cayenne Pepper <br />
1 tsp. Dijon Mustard <br />
2 cups of shredded Cheddar Cheese <br />
<br />
Optional Ingredients: Red Bell Pepper (chopped or minced), Butternut Squash (cooked and cubed, small), Herbs (garlic, thyme, oregano, with Paprika and/or Goat Cheese (crumbled) for a topping.<br />
<br />
<b>Directions </b><br />
<ol>
<li>Grease a 13X9 inch glass baking dish with butter or a butter substitute (my preference).</li>
<li>In a medium mixing bowl, whisk the eggs, coconut milk, Dijon mustard, Cayenne pepper, and seasoned salt. </li>
<li>In a large mixing bowl, blend together the cubed bread, shredded cheese, fresh mushrooms, spinach and green onions and any optional vegetable or herbs you wish to add.</li>
<li>Add the bread mixture into the buttered baking dish, and spread evenly.</li>
<li>Pour the egg mixture evenly over the bread mixture in the baking dish.</li>
<li>Refrigerate overnight covered with plastic wrap.</li>
<li>In the morning, set the Egg Strata out on the counter to warm to room temperature. </li>
<li>Pre-heat oven to 350-degrees.* </li>
<li>Bake at 350-degrees for 50-60 minutes, until set and slightly browned on top.</li>
<li>Let rest for 10 minutes before cutting into wedges and serving.</li>
</ol>
<br />
*NOTE: If the glass baking dish is still cool when you are ready to bake the Egg Strata, place the egg dish in the oven as soon as you begin to pre-heat the oven, and bake for 1 hour.<br />
<br />
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<br />Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-60572734127929602602014-12-26T10:45:00.000-08:002014-12-26T10:49:28.115-08:00The day after Christmas and all through the house...I hope you all have a wonderful Christmas and are now looking forward to the New Year with hope in your hearts for many good things ahead for you and your's in 2015!<br />
<br />
The day after Christmas and all through the house are signs of the holiday... cards, gifts, wrapping papers and bows, and sweet and savory homemade snacks to enjoy this coming week.<br />
<br />
I made gluten-free cookies, white chocolate covered popcorn (addicting and so bad for you I won't share the recipe), and spicy pretzels, which I gave for gifts. Too big to be stocking stuffers, I put the spicy pretzels in decorative holiday bags and tins. Below is the spicy pretzel recipe our delightful neighbor, Andi, shared with me. Thanks, Andi! My batch was gluten-free. This snack will be great to enjoy while ringing in the New Year!<br />
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<br />
<b><br /></b>
<b>Spicy Pretzels</b><br />
<b><br /></b>
<b>Ingredients</b><br />
<br />
1/2 cup Canola Oil (I used Safflower Oil)<br />
1 envelope dry Ranch Dressing mix<br />
1 tsp. Garlic Salt<br />
1 tsp. Cayenne Pepper (For the grandkid's sake, I reduced to 1/2 tsp. Perfect!)<br />
1 large (20 oz.) bag of Pretzels (I used gluten-free)<br />
<br />
<b>Directions</b><br />
<ol>
<li>Pre-heat oven to 200-degrees.</li>
<li>Put the pretzels in a large mixing bowl. </li>
<li>Whisk together the oil, dry dressing mix, garlic salt and cayenne in a small bowl. </li>
<li>Drizzle all of the oil and spice mixture over the pretzels, and toss gently until completely coated.</li>
<li>Spread the pretzels out evenly over the two baking sheets.</li>
<li>Bake at 200-degrees for 75 minutes. </li>
<li>Cool completely before packaging. </li>
<li>Instructions say to stir once during the cooking time, but I did not. They turned out great!</li>
</ol>
Enjoy! Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-68770804130764788492014-12-07T14:28:00.002-08:002014-12-07T14:34:21.344-08:00Holiday Brunch Fruit Salad<!--[if gte mso 9]><xml>
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This colorful and zesty fruit salad is simply delicious; quick and easy to prepare and marinate ahead the night before your brunch. Serves 12-16.<br />
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<br /></div>
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<a href="http://3.bp.blogspot.com/-9ET-LqE9cTs/VITQdv5m2jI/AAAAAAAAN04/TFRWw1NvqUg/s1600/FruitSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-9ET-LqE9cTs/VITQdv5m2jI/AAAAAAAAN04/TFRWw1NvqUg/s1600/FruitSalad.jpg" height="205" width="320" /></a></div>
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<b>Ingredients</b> <o:p></o:p></div>
<br />
2 cups green Grapes, halved <br />
<br />
2 cups Strawberries, sliced <br />
<br />
2 cups Peach, sliced or chunked <br />
<br />
2 cups Orange (Mandarin Oranges), segments <br />
<br />
1 cup Kiwi, peeled and sliced or diced<br />
<br />
2 Bananas, sliced<br />
<br />
1 cup, Blueberries, fresh or frozen <br />
<br />
1/2 cup Orange Juice <br />
<br />
1/2-cup orange-flavored Liqueur (Cointreau®)</div>
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<br /></div>
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2 tablespoons white Sugar </div>
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<span style="font-family: Cambria;"><b>Directions</b></span></div>
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<li><span style="font-family: Cambria;">If using canned fruit, drain before adding.</span></li>
<li><span style="font-family: Cambria;">Add the prepared fruits, except the bananas and blueberries, to a large bowl.</span></li>
<li><span style="font-family: Cambria;">Whisk the Orange Juice, Cointreau, and sugar (until dissolved)</span></li>
<li><span style="font-family: Cambria;">Gently stir the orange mixture in with the fruit medley until coated.</span></li>
<li><span style="font-family: Cambria;">Cover the bowl and refrigerate until ready to serve.</span></li>
<li><span style="font-family: Cambria;">Before serving, gently stir in the freshly sliced bananas and blueberries, tossing with the orange dressing to coat.</span></li>
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Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-20631693762813748972014-11-27T05:37:00.001-08:002014-11-27T05:41:17.139-08:00Thanksgiving Special - How Artists Would Plate Thanksgiving Dinner by Hannah Rothstein<h1 class="entry-title">
<span style="font-size: small;">Repost of : Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner<span class="post-date"> by <a href="http://thisiscolossal.com/about" rel="author external" title="Visit Christopher Jobson’s website">Christopher Jobson</a> on November 26, 2014 on <a href="http://www.thisiscolossal.com/2014/11/thanksgiving-special-how-famous-artists-would-plate-thanksgiving-dinner/" target="_blank">This is Colossal</a>.</span></span></h1>
<div class="entry-caption">
<img alt="Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner Thanksgiving humor " class="lazy alignnone size-full wp-image-50095 data-lazy-ready" data-lazy-src="http://www.thisiscolossal.com/wp-content/uploads/2014/11/food-1.jpeg" data-lazy-type="image" src="http://www.thisiscolossal.com/wp-content/uploads/2014/11/food-1.jpeg" height="240" style="display: inline;" title="Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner" width="320" /><br />
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<div class="entry-caption">
Piet Mondrian</div>
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<br /></div>
<div class="entry-caption">
<img alt="Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner Thanksgiving humor " class="lazy alignnone size-full wp-image-50096 data-lazy-ready" data-lazy-src="http://www.thisiscolossal.com/wp-content/uploads/2014/11/food-2.jpeg" data-lazy-type="image" src="http://www.thisiscolossal.com/wp-content/uploads/2014/11/food-2.jpeg" height="241" style="display: inline;" title="Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner" width="320" /><br />
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<div class="entry-caption">
René Magritte</div>
<div class="entry-caption">
<br /></div>
<div class="entry-caption">
<img alt="Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner Thanksgiving humor " class="lazy alignnone size-full wp-image-50097 data-lazy-ready" data-lazy-src="http://www.thisiscolossal.com/wp-content/uploads/2014/11/food-3.jpeg" data-lazy-type="image" src="http://www.thisiscolossal.com/wp-content/uploads/2014/11/food-3.jpeg" height="240" style="display: inline;" title="Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner" width="320" /><br />
</div>
<div class="entry-caption">
Vincent van Gogh</div>
<div class="entry-caption">
<br /></div>
<div class="entry-caption">
<img alt="Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner Thanksgiving humor " class="lazy alignnone size-full wp-image-50098 data-lazy-ready" data-lazy-src="http://www.thisiscolossal.com/wp-content/uploads/2014/11/food-4.jpeg" data-lazy-type="image" src="http://www.thisiscolossal.com/wp-content/uploads/2014/11/food-4.jpeg" height="240" style="display: inline;" title="Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner" width="320" /><br />
</div>
<div class="entry-caption">
Pablo Picasso</div>
<div class="entry-caption">
<br /></div>
<div class="entry-caption">
<img alt="Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner Thanksgiving humor " class="lazy alignnone size-full wp-image-50099 data-lazy-ready" data-lazy-src="http://www.thisiscolossal.com/wp-content/uploads/2014/11/food-5.jpeg" data-lazy-type="image" src="http://www.thisiscolossal.com/wp-content/uploads/2014/11/food-5.jpeg" height="240" style="display: inline;" title="Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner" width="320" /><br />
</div>
<div class="entry-caption">
Jackson Pollock</div>
<div class="entry-caption">
<br /></div>
<div class="entry-caption">
<img alt="Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner Thanksgiving humor " class="lazy alignnone size-full wp-image-50100 data-lazy-ready" data-lazy-src="http://www.thisiscolossal.com/wp-content/uploads/2014/11/food-6.jpeg" data-lazy-type="image" src="http://www.thisiscolossal.com/wp-content/uploads/2014/11/food-6.jpeg" height="240" style="display: inline;" title="Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner" width="320" /><br />
</div>
<div class="entry-caption">
Georges Seurat</div>
<div class="entry-caption">
<br /></div>
<div class="entry-caption">
<img alt="Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner Thanksgiving humor " class="lazy alignnone size-full wp-image-50101 data-lazy-ready" data-lazy-src="http://www.thisiscolossal.com/wp-content/uploads/2014/11/food-7.jpeg" data-lazy-type="image" src="http://www.thisiscolossal.com/wp-content/uploads/2014/11/food-7.jpeg" height="240" style="display: inline;" title="Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner" width="320" /><br />
</div>
<div class="entry-caption">
Andy Warhol</div>
<div class="entry-caption">
<br /></div>
<blockquote class="tr_bq">
<i>In this fun series of photos titled <a href="http://www.hrothstein.com/thanksgiving-special/">Thanksgiving Special</a>, San Francisco-based artist <a href="http://www.hrothstein.com/" target="_blank">Hannah Rothstein</a>
imagines Thanksgiving dinners as plated by famous artists throughout
history. Gravy, corn, mashed potatoes, and cranberry sauce, and even the
plate itself is used as a medium for edible artworks in the style of
Jackson Pollock, Cindy Sherman, Georges Seurat, and Vincent van Gogh. To
see all 10 artworks head over to Rothstein’s <a href="http://www.hrothstein.com/thanksgiving-special/" target="_blank">website</a>. Prints of the artistic plates are available, and Rothstein is donating 10% of the profits to the <a href="http://www.sfmfoodbank.org/" target="_blank">SF-Marin Food Bank</a>. (via <a href="http://coudal.com/archives/2014/11/your_thanksgivi.php" target="_blank">Coudal</a>, <a href="http://www.underconsideration.com/quipsologies/archives/november_2014/arminvit_93.php" target="_blank">Quipsologies</a>)</i></blockquote>
Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-75710697899358382782014-11-26T22:31:00.003-08:002016-12-01T12:18:22.934-08:00Sweet & Savory RiceThis sweet and savory rice dish is perfect for serving as a side dish at Thanksgiving, even if you are serving stuffing. It's a delicious gluten free, vegetarian alternative. Serves 8-10<br />
<br />
<b> Ingredients</b><br />
<br />
2 Cups Brown Rice, long grain<br />
3 Tablespoons, Vegetarian "Better Than Bouillon"<br />
4-1/2 cups Water to cook rice<br />
1 cup Onion, chopped<br />
1/2 cup Green Onion, chopped<br />
1 cup Butter, or substitute<br />
1/2-1 cup White Wine<br />
1 cup Dark Raisins<br />
1 cup Golden Raisins<br />
6 tablespoons, Slivered Almonds or Pine Nuts, toasted<br />
1 teaspoon Salt<br />
1/8-1/4 teaspoon Cayenne Pepper<br />
<br />
<b>Directions</b><br />
<br />
Let the raisins soak in the wine, while you are preparing the rice and other ingredients for cooking.<b> </b><br />
<br />
Steam the brown rice in the vegetable bouillon until done. I use a rice steamer, but stove-top method is fine too.<br />
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In a deep skillet, saute both onions in the butter until soft. Stir in the wine-soaked raisins with all the liquid, toasted almonds, salt, cayenne pepper and cook for 5 minutes over medium heat. Add the parsley.<br />
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When the rice and raisin mixture is ready, combine and serve warm, or cool to room temperature, refrigerate and reheat to serve as desired. This is a moist rice, so if you want it dryer, use less water to cook the rice of add less wine to the mixture.<br />
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Enjoy! And Happy Thanksgiving!</div>
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<br />Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-14168944815901093602014-11-25T12:26:00.001-08:002014-11-25T12:59:44.270-08:00Prickly Pear Aguas Frescas and ThanksgivingThis has been a year, not just a season, of great transition... an epic relocation back to Oregon from the far reaches of Washington. It took us months to accomplish our move with a husband who suffered an injury, required surgery and a long stretch of recovery time. Transitions into new jobs, new opportunities, putting down roots, networking for business, and yet another move, have kept my dance card pretty full.<br />
<br />
I don't wonder where the time went, that's pretty clear, but as I reflect on how much has been packed in to this year, I'm going to take some time here to be thankful for all blessing packed in to this year too. Surviving and thriving, I'm amazed and thankful for all.... after all, everything leading up to right now has brought me here. "Here" is good, and it's right here that I attend to my languishing food blog, and that's another good thing!<br />
<br />
Oh yes, my food blog has seriously languished... my last post was in April, like seven months ago! A quick post about the marvels of peeling an egg. Wow! During these past months, there were so many meals shared, and mostly prepared by family, who are far better cooks than me; quite a few meals on the go, and with so much on my plate, there has hardly been room for food.<br />
<br />
I may not post as often as I have in the past, but I do want to play catch up during the winter and share some tasty recipes that are creations of my daughter and her husband (at one time a chef). Hopefully, we can get some good photos of our fare and feasts, and I'll try to get back in my kitchen as my own creative juices start flowing again...<br />
<br />
And speaking of juice... Fantastic to serve at Thanksgiving, here's my daughter Effie's recipe for her non-alcoholic Prickly Pear Aguas Frescas:<br />
<br />
Ingredients:<br />
<br />
4 prickly pears (available fall/winter seasons), peeled with a knife and rubber gloves (a must)<br />
1/4 cup white sugar<br />
2 limes, juiced plus 1 lime for slices to garnish<br />
1/4 teaspoon ground canela (Mexican cinnamon) or regular cinnamon<br />
2 cups ice<br />
<br />
Directions:<br />
<ol>
<li>Puree the prickly pears in a blender.</li>
<li>Pass through a fine sieve or mesh strainer in to a bowl to strain out ever seed; use rubber spatula.</li>
<li>Puree the pear liquid again, adding in the sugar, lime juice and ice in a blender for 1 minute.</li>
<li>Pour into glasses and garnish with lime.</li>
</ol>
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“I'm so glad I live in a world where there are Novembers.” </div>
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Cheers!</div>
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<br />Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-53752947601402404592014-04-18T19:32:00.000-07:002014-06-25T10:09:44.337-07:00How to Peel a Hard-boiled Egg & the Tick's Battlecry<div style="text-align: justify;">
Justin Chapple, <a href="https://www.youtube.com/user/foodandwinevideo?sub_confirmation=1">Food & Wine</a> test kitchen chef, demonstrates a brilliant trick for peeling hard-boiled eggs with a spoon. I would have loved using this technique after boiling dozens upon dozens of hard-boiled eggs for my signature creamed eggs on biscuits, which was served as one of our Bed and Breakfast's special selections.</div>
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/FV9ytMg_fi4" width="560"></iframe><br />
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Which reminds me of my favorite battlecry, <a href="http://www.youtube.com/watch?v=rcm-J7lQT3w" target="_blank">"Spoon!"</a><br />
- Arthur, the Tick's sidekick.<br />
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“Sometimes it's not the strength but gentleness that cracks the hardest shells.” —Richard Paul Evans</div>
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Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-13224678148347851732014-04-12T21:36:00.000-07:002014-04-13T17:43:08.152-07:00Orange Millet PilafMy friend, Larry Fried, the owner of <a href="http://www.healthygreenpages.com/index.html" target="_blank">Natural Choice Directory</a>, has shared his recipe for Orange Millet Pilaf. He's made it for years and is one of his favorite dishes to take to a potluck. I made it the other night for my family, including my five and three year old grandchildren. They gobbled it up, saying "I love it, Nana!" I bet you will too.<br />
<br />
For those of you making the transition to more of a plant-based diet, I encourage you to read Larry's article "<a href="http://www.healthygreenpages.com/articles/formyheart.html" target="_blank">For My Heart: A Personal Perspective on Eating a Plant-Based Diet</a>."<br />
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<b>Ingredients: </b><br />
<div>
<br />
1 cup Millet (rinse)<br />
4 medium Oranges<br />
1/2 cup Cashews<br />
1/2 Raisins<br />
zest of 1 Orange (above)<br />
1 tablespoon of Agave Nectar or to taste<br />
Water (see below)</div>
<div>
<br /></div>
<div>
<b>Directions:</b></div>
<div>
<ul>
<li>Juice 3 oranges</li>
<li>Add water to the juice for a total 2 1/4 cups total liquid</li>
<li>Put millet in saucepan with liquid</li>
<li>Cover pan</li>
<li>Bring to boil, then turn down to simmer, and cook until liquid is gone (about 20-25 minutes). DO NOT STIR</li>
<li>Turn off, let sit for about 5 minutes, then fluff lightly with a fork</li>
</ul>
</div>
<div>
<br />
While the millet is cooking, combine:<br />
<ul>
<li>The zest of final Orange</li>
<li>The juice of that Orange</li>
<li>Cashews</li>
<li>Raisins</li>
<li>Agave</li>
</ul>
After fluffing millet, add the above mixture, stir in with the fork, and serve.<br />
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Pilaf can be eaten hot (best) or cold.<!--EndFragment--></div>
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[Note: Before I cooked the millet, I dry-toasted the grain for 4 minutes or until slightly golden, on medium heat, for a nuttier flavor. Be very careful not to burn.]</div>
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<br /></div>
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For information about millet and it's many benefits. click<a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53" target="_blank"> here</a>.</div>
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Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-91513412251179523052014-03-11T01:10:00.000-07:002014-03-11T01:14:23.549-07:00Homemade Italian SeasoningMost stores carry an Italian herb seasoning, but it's easy and perhaps less expensive to make your own blend from the collection of dried herbs you already have in your kitchen spice cupboard.<br />
<br />
Here are two options for blending your own dried herbs to create homemade Italian Seasoning.<br />
<br />
Measure, mix together and store in an airtight container:<br />
<br />
<b>Five Herb Blend</b><br />
<br />
2 Tablespoons Basil<br />
2 Tablespoons Marjoram<br />
2 Tablespoons Oregano<br />
2 Tablespoons Rosemary<br />
2 Tablespoons Thyme<br />
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<a href="http://1.bp.blogspot.com/-Vx6JAC05t-c/Ux7ErGUe2PI/AAAAAAAAIGE/oeZnBxBkcPI/s1600/italianseasons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Vx6JAC05t-c/Ux7ErGUe2PI/AAAAAAAAIGE/oeZnBxBkcPI/s1600/italianseasons.jpg" height="230" width="320" /></a></div>
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<b>Seven Herb Blend</b><br />
<br />
1 teaspoon Basil<br />
1 teaspoon Marjoram<br />
1 teaspoon Oregano<br />
1 teaspoon Rosemary<br />
1 teaspoon Thyme<br />
1 teaspoon Sage<br />
1 teaspoon SavoryLee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-21029138653870489482014-02-18T15:39:00.003-08:002014-02-18T15:49:59.616-08:00Snap! Our Gluten-Free Gingersnaps - the Best Ever!<div style="text-align: center;">
Tuesdays with Nana - Bake a Cookie Day</div>
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Today, we baked Gingersnaps, gluten-free gingersnaps. Decidedly the best gingersnap cookies any of us have ever eaten. Seph helped with gathering and blending the ingredients and mixing the dough, but both helped with rolling them in granulated sugar before baking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeA05CeeUsv02unTYks8u0-z3HTX_EYCDSxv35IJ9woRLggx1iMVjAu8gwT-PbBE3tOyCQVVNiUkRoNajaS2vw5EDQJSVZB7cndb5a3wZL4_2_9pHOIHgrChU0V6rp6vJzb4lvUUDnkTWU/s1600/PhotoBomb-Papa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeA05CeeUsv02unTYks8u0-z3HTX_EYCDSxv35IJ9woRLggx1iMVjAu8gwT-PbBE3tOyCQVVNiUkRoNajaS2vw5EDQJSVZB7cndb5a3wZL4_2_9pHOIHgrChU0V6rp6vJzb4lvUUDnkTWU/s1600/PhotoBomb-Papa.jpg" height="188" width="320" /></a></div>
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Papa photobombed us while the gingersnaps were cooling, then tried to snitch one from off the cooling racks before we had a chance to test them ourselves. We caught him red-handed in the kitchen and made him put his cookie back, and wait five more minutes until our "Cookie Party" with Mama.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pzjYLuc-U2Zdlw2CDVq8yp8v6QTEkDWVEqukDf76v0Q4ljOd9Gm7lOyd8IKoeq64sZV9PQ3orjutMLiJNoZ0S1_jkDbBPzTOznC3S9n37fdVTudwlrB02wqeKV6TPOz-5naRMLnBx2bN/s1600/CookiesCooling1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pzjYLuc-U2Zdlw2CDVq8yp8v6QTEkDWVEqukDf76v0Q4ljOd9Gm7lOyd8IKoeq64sZV9PQ3orjutMLiJNoZ0S1_jkDbBPzTOznC3S9n37fdVTudwlrB02wqeKV6TPOz-5naRMLnBx2bN/s1600/CookiesCooling1.jpg" height="320" width="180" /></a></div>
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We all watched as Mama dunked her gingersnap in coconut milk. Mama said, "Nice and crispy, lots of flavor... the best gluten-free gingersnap cookie I've ever had!"</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLc9ndOKfJV38qs363FGm-eoN0TU9snytlqbcJADoEfcyaDiD6grrdPrR_K1HG4qybCY9qaBhL8vRO3YEEnik1T4IA5sznWR2Ch3amrth0HZQK_aMtFWMOmpIigDEychAJlJLKjvRWrdJ4/s1600/Effie-CookieDunk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLc9ndOKfJV38qs363FGm-eoN0TU9snytlqbcJADoEfcyaDiD6grrdPrR_K1HG4qybCY9qaBhL8vRO3YEEnik1T4IA5sznWR2Ch3amrth0HZQK_aMtFWMOmpIigDEychAJlJLKjvRWrdJ4/s1600/Effie-CookieDunk.jpg" height="320" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJyz2a672DwZFpB3BdBj4CvOmxlIpcM2dmOPmRw2OJYZYMwZvKWoU8p5MOL2u3EvGkOVvjoCZteToWw7rgGmTwsIRva4Wg5hAg4r52xBtehzT7sXo9Ci-hVFkxLcSn8bWm-hRovyweQbS/s1600/EffieEatingCookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJyz2a672DwZFpB3BdBj4CvOmxlIpcM2dmOPmRw2OJYZYMwZvKWoU8p5MOL2u3EvGkOVvjoCZteToWw7rgGmTwsIRva4Wg5hAg4r52xBtehzT7sXo9Ci-hVFkxLcSn8bWm-hRovyweQbS/s1600/EffieEatingCookie.jpg" height="320" width="180" /></a></div>
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<div style="text-align: justify;">
Sephira and Leif thought the cookie dough had such great taste, they quickly dunked their cookies into rice milk, goggling them down posthaste. They didn't fall apart; crispy on the outside with the slightest bit of chewiness in the center. Perfect!</div>
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Even Papa agreed that he'd never tasted a finer gingersnap cookie, and well worth the wait.</div>
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You too can enjoy our Best-Ever Gingersnaps Cookies!</div>
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<b>Ingredients</b></div>
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<b><br /></b></div>
<div>
3/4 cups Butter or <a href="http://earthbalancenatural.com/" target="_blank">Earth Balance</a> (our non-dairy preference)</div>
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1 cup Sugar</div>
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1/4 cup Molasses</div>
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1 Egg</div>
<div>
2 cups <a href="http://cookaroundtheblock.blogspot.com/2013/04/effies-gluten-free-flour-recipe.html" target="_blank">Effie's All-Purpose Gluten-Free Flour</a></div>
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1/4 teaspoon Salt</div>
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2 teaspoons Baking Soda</div>
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1 teaspoon ground Cinnamon</div>
<div>
1 teaspoon ground Cloves</div>
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1 teaspoon ground Ginger</div>
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<div>
<b>Directions</b></div>
<div>
<ol>
<li>Cream together the butter and sugar.</li>
<li>Add the molasses and egg; beat well.</li>
<li>In another bowl, using a fork, thoroughly blend the flour and dry ingredients.</li>
<li>Add the dry mixture to the butter mixture, and mix until a well-blended doughy consistency.</li>
<li>Roll the gingersnap dough into small balls (heaping teaspoon), then coating with granulated sugar.</li>
<li>Place the sugared, gingersnap dough balls two inches apart on a greased baking sheet or on a <a href="http://www.amazon.com/s/ref=sr_nr_p_89_0?rh=i%3Aaps%2Ck%3Asilpat+baking%2Cp_89%3ASilpat&keywords=silpat+baking&ie=UTF8&qid=1392765403&rnid=2528832011" target="_blank">Silpat </a>baking mat (our preference). </li>
<li>Bake in a 375-degree oven for 10-12 minutes. Our's baked for 11 minutes and were perfect.</li>
<li>Slide them off the Silpat onto cooling racks.</li>
</ol>
<div>
Enjoy! And don't forget to dunk!</div>
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<i>Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap. - Barbara Jordan</i>Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-67972763304630748692014-01-21T23:00:00.001-08:002014-01-21T23:00:16.076-08:00Sweet Potato, Lentil and Kale BurgersFor me, 2014 is the Year of Change. I'm in the midst of moving from the shores of Washington's Puget Sound, where fresh seafood is abundant and shellfish is easily harvested, back to a place in Oregon that is beautifully situated between the Cascade Mountain Range and a city where a river runs through it.<br />
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I'm also starting off this new year transitioning towards more of a plant-based diet, eliminating the fish and shellfish that have been a part of my pescetarian diet for the past number of years.<br />
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I've tried this before and failed, but now I have the support and encouragement of family who are also discovering and enjoying the <a href="http://www.happycow.net/becoming_vegetarian.html" target="_blank">benefits of vegetarian and vegan</a> cuisine, which makes it easier for me to stick with my resolution to eliminate seafood and more. I haven't entirely eliminated eggs and the occasional sheep and goat cheeses, yet.<br />
<br />
Ever wondered what to call yourself while you are transitioning to a plant-based diet?<br />
<br />
<ul>
<li>A vegan is one who does not eat meat, eggs or dairy of any kind. Some vegans avoid such foods as gelatin, honey... or eating or buying anything that has some form of animal-based ingredient used in the process of making the product.</li>
<li>A flexitarian is one who has a mostly vegetarian diet, but sometimes eats meat. </li>
<li>One who is a vegetarian but also eats eggs is called an ovo-vegetarian. </li>
<li>One who is a vegetarian but also eats dairy is a lacto-vegetarian. </li>
<li>One who is a vegetarian but also eats dairy and eggs is called a lacto-ovo vegetarian. </li>
</ul>
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<br />
This past weekend, I attended a vegetarian/vegan potluck. Everyone brought something for the "Burrito Bar" - tortillas, beans, corn, tempeh, tofu, homegrown sprouts, salsa, spices and condiments. One brought black bean brownies and another black bean pudding for dessert.<br />
<br />
The theme of our discussion was beans. I tossed out the idea of having a bean burger "bake-off" with a prize for the best bean burger recipe. I am not posting my bean burger "bake-off" entry recipe until after this event happens, IF it happens.<br />
<br />
Although this is not a bean burger, here is one our family's favorite ovo-vegetarian burgers. There are only a few changes to the original recipe, which is on page 79 of Luke Volger's cookbook <a href="http://lukasvolger.com/books/" target="_blank">"Veggie Burgers Every Which Way."</a><br />
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This recipe will make six 4-inch burgers, so we recommend doubling or tripling the recipe, cooking and freezing what you don't eat right away to reheat for later meals. Remember to never double or triple the salt when making more than one batch of anything with salt as an ingredient; increase salt to taste.<br />
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Ingredients:<br />
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3/4 cup French Lentils (small, green)<br />
1 bunch Kale (remove tough stems)<br />
1 medium Sweet Potato (approx. 8 ounces), peeled and chopped into 1" pieces<br />
4 tablespoons Olive Oil<br />
1 medium Onion, diced<br />
1-1/2 teaspoons Garam Masala<br />
1-1/2 teaspoons Curry Powder<br />
Pinch of Cayenne Pepper<br />
3 cloves Garlic, minced<br />
2 Eggs, beaten<br />
1 teaspoon ground Coriander<br />
1/2 teaspoon Salt<br />
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Squeeze of fresh Lemon Juice</div>
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3/4 cup Oatmeal (gluten-free), lightly ground</div>
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1/4 cup Almonds, ground to a meal-like consistency (using spice grinder with slivered Almonds)</div>
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Sort through the lentils and rinse. Bring lentils to a boil in a small sauce pan in 3 cups water. Cover, reduce heat and simmer for 15-20 minutes. When tender, drain and transfer to a large bowl. Coarsely mash lentils with a potato masher.</div>
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Steam the kale, by what ever method you prefer, for 5-8 minutes. Remove and cool, then wrap in a clean kitchen cloth towel and squeeze out any excess liquid. Finely chop and set aside.<br />
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Steam the sweet potato for 8-10 minutes, or bake until tender. Add the sweet potato to the lentils, mashing and blending with a potato masher or fork.</div>
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Preheat oven to 375 degrees. Heat 2 tablespoons oil in a saute pan on medium heat. Add the onion, garam masala, curry powder and cayenne pepper. Cook until the onion is translucent, 8-10 minutes. Then add the chopped kale and minced garlic. Cook and toss to combine for 2 minutes. Note: If a crust forms on the base of the pan, add 2 tablespoons water and scrape up the browned mixture with a wooden spoon.</div>
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Combine the kale-onion and lentil mixtures together. Stir in the eggs, coriander, salt and lemon juice. Blend in the ground oatmeal and almonds. Adjust seasoning according to your taste. Shape into 6 burger patties.<br />
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In an oven-safe skillet or non-stick saute pan, heat another 2 tablespoons of olive oil on medium-high heat. Once hot, add the patties and cook until browned on both sides, 3-5 minutes per side. Transfer the pan to the oven and bake for 12-15 minutes, until firm to the touch and cooked through.<br />
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Serve hot on a toasted bun, or room temperature in a lettuce wrap, with your favorite condiments. Freeze and reheat leftovers.<br />
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Recipe adaptation, meal preparations, and photos by <a href="http://effie.bz/" target="_blank">Effie</a>.Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-50441658366647507572013-12-12T18:04:00.001-08:002013-12-12T18:06:55.369-08:00Savory Vegan Stuffed Bell PeppersI love stuffed peppers, and didn't think it was possible to serve up a vegan version as good as the meat-filled and cheese-topped peppers my mother served up when I was a kid, or those I served my family in years past. I've since changed my tune and share my recipe with you here.<br />
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<b>Ingredients</b><br />
<br />
4 medium green Bell Peppers<br />
1 single package of unflavored Tempeh<br />
1/2 Tablespoon Olive Oil<br />
1/4 cup fresh Onion, minced<br />
1/4 cup organic Catsup<br />
1 cup soft gluten-free Bread Crumbs<br />
1/2 teaspoon dried Basil Leaves<br />
1 teaspoon Chili Powder<br />
1/2 teaspoon Salt<br />
1/2 teaspoon Herbamare (vegetable salt)<br />
1/4 teaspoon rubbed Sage<br />
1/4 cup Water<br />
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1/4 cup hot Water<br />
1/2 teaspoon Better than Bouillon Vegetable Stock Paste<br />
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Shredded Diaya brand Mozerella Cheese (non-dairy)<br />
Paprika<br />
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<b>Directions</b><br />
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<br />
<ol>
<li>Preheat oven to 350 degrees.</li>
<li>Wash peppers. Leave them whole, but cut off the tops, and removed the pulp and seeds, and rinse seeds from cavity.</li>
<li>Steam the peppers upside down in a steamer or on the stove in a covered pot with a small amount of water to steam for five minutes.</li>
<li>Brown the crumbled tempeh on medium heat in hot oil, adding onions, catsup, water, bread crumbs, basil leaves, salts, herbs and seasonings. Adjust salt, herbs and seasonings to taste.</li>
<li>Fill the peppers with the tempeh mixture and place in a square or round glass baking dish. </li>
<li>Dissolve vegetable stock base in 1/4 cup hot water and add to the bottom of the baking dish.</li>
<li>Cover the baking dish with foil, then bake the peppers at 350 degrees for 40 minutes.</li>
<li>Uncover the peppers, top with shredded cheese and paprika for another 10 minutes. If you want the cheese to bubble and brown a bit, you can broil for a few minutes.</li>
</ol>
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Serves 4</div>
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<br />Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-22725644277630083452013-10-23T15:13:00.000-07:002013-10-23T15:59:50.687-07:00Recipe for Happiness... and Chai Tea<div style="text-align: justify;">
My amazing friend, <a href="http://lauralavigne.com/" target="_blank">Laura Lavigne</a>, founder of the <a href="http://happinesssprinklingproject.org/" target="_blank">Happiness Sprinkling Project</a>, recently shared a recipe from her yoga friend Pam. Making homemade Chai Tea... what an aromatic scent to fill one's home with in the process of brewing a batch. Then again by a crackling fireplace breathing in and sipping a steaming cup of Chai while curled up reading a good book. This year, my favorite of the culinary books I read was <i><a href="https://www.goodreads.com/book/show/13069213-yes-chef" target="_blank">Yes Chef</a>, </i> a true story with a happy ending.<i> </i>If interested, check out a book I read this year that continues to have the <a href="https://www.goodreads.com/book/show/13664840-grace" target="_blank">greatest impact on my life</a> and sustaining level of happiness.</div>
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<a href="http://2.bp.blogspot.com/-UE9lMueqX_w/Umg-N6ddQII/AAAAAAAAGMk/ntlCsBvaSO4/s1600/PAMS-KICK-BUTT-CHAI-TEA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-UE9lMueqX_w/Umg-N6ddQII/AAAAAAAAGMk/ntlCsBvaSO4/s640/PAMS-KICK-BUTT-CHAI-TEA.jpg" width="288" /></a></div>
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And if not now but later, when you are back here at your computer with your second cup of Chai Tea in hand, please take time to watch and enjoy this delightful 16-minute video presentation"Go for Joy!: Laura Lavigne at TEDxSkagitValley."</div>
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/_pmUG8HFi0s" width="560"></iframe><br />
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Join Laura Lavigne along with a host of others around the country, and soon around the world, to be a <a href="http://happinesssprinklingproject.org/happiness-ambassadors-2/" target="_blank">Happiness Ambassador</a> in your community! Gathering and making friends to sprinkle happiness wherever we go, now don't you think this is the best recipe for happiness there is?</div>
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<a href="http://4.bp.blogspot.com/-t8v3a2Kopn8/UmhHqsWJNJI/AAAAAAAAGM0/yz50x15j75s/s1600/sprinkles02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-t8v3a2Kopn8/UmhHqsWJNJI/AAAAAAAAGM0/yz50x15j75s/s320/sprinkles02.jpg" width="320" /></a></div>
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<blockquote class="tr_bq">
"Remember that the happiest people are not those getting more, but those giving more." - H. Jackson Brown, Jr.</blockquote>
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Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-43110734926653650702013-10-15T16:55:00.003-07:002013-10-15T17:08:52.179-07:00Crabfest & Dungeness Crab Egg Foo Young<div style="text-align: justify;">
As the gray clouds of the past week peeled away their canopy, we breathed in the crisp air as the sun bounced it's light off the waters of Puget Sound and poured it's warmth upon the fall leaves, displaying their glorious amber and crimson leaves as we drove up Highway 101 to Port Angeles for the 12th annual <a href="http://www.crabfestival.org/" target="_blank">Dungeness Crab and Seafood Festival</a>.</div>
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Under the bigtop, food vendors lined the perimeter to serve up their offerings hot off their grill or ladled from industrial size cook pots. Some folks, even whole families stood in line for an hour for the crab feed, ordering either a whole or half crab with drawn butter, corn on the cob and coleslaw for $29 or $15 a plate. We preferred to sample a variety of seafood dishes - chowders, scallops and crab. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-7ESUj1vgkVo/Ul2_4L2JVBI/AAAAAAAAGLk/K_MTc_Fwj4k/s1600/Dungeness+Crab+&+Seafood+Festival-Lee.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-7ESUj1vgkVo/Ul2_4L2JVBI/AAAAAAAAGLk/K_MTc_Fwj4k/s320/Dungeness+Crab+&+Seafood+Festival-Lee.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me sampling "World Famous" crab cakes.*(see links below)</td></tr>
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The <a href="https://www.facebook.com/media/set/?set=a.10151640091496394.1073741838.160705326393&type=1" target="_blank">Blackball Ferry</a> was churning out droves of Canadian tourists from Victoria and beyond along for the waterfront Crabfest - many there to see their favorite culinary celebrity and his wife, <a href="http://cookaroundtheblock.blogspot.com/2013/02/first-kitchen-garden.html" target="_blank">Graham and Treena Kerr</a>. Graham, Treena and family were there to give attendees and opportunity to meet Graham, buy books, and attend events where he gave a talk, judged the first annual chowder competition, and watch his cooking demonstration. Unfortunately, we had to head back home before Graham 's time came to give his cooking demonstration on Sunday afternoon. However, we did have the good fortune of listening and watching <a href="http://www.snapvictoria.com/index.php?option=com_sngevents&id%5B%5D=212140" target="_blank">Chef Les Chan</a>, cooking instructor in Victoria B.C.</div>
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Chef Les Chan's delightful sense of humor entertained us while we watched his cooking demonstration and waited to taste his two dishes - Dungeness Crab with Black Beans and Crab Foo Young. Both tasty, relatively quick, if you don't try to talk and cook at the same time, and easy to prepare at home. The perks for staying through to the end of each demonstration was to taste the dish, and take a copy of the recipe, which I did for both and share with you here.</div>
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<b>Dungeness Crab with Black Beans</b><br />
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<u>Ingredients</u><br />
<u><br /></u>
8 Crab Leg segments, cracked<br />
4 Tbsp Thai Basil, chopped<br />
2 Tbsp Fresh Ginger Root, minced<br />
2 Tbsp Fresh Garlic, minced<br />
1 tsp Chinese Chili Sauce<br />
4 dried Chinese Peppers, crushed<br />
4 dried Chinese Black Beans<br />
2 tsp Cornstarch<br />
2 tsp Peanut or Vegetable Oil<br />
2 Tbsp Sherry<br />
1/4 cup Water<br />
Salt & Pepper to taste<br />
<u><br /></u>
<u>Directions</u><br />
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<ol>
<li>In a small bowl, soak fermented black beans in warm water and set aside.</li>
<li>To hot wok, add oil.</li>
<li>When oil is hot, coat the sides of the wok and add garlic, ginger, drained black beans and crushed Chili peppers. Cook for one minute.</li>
<li>Stir cornstarch into the water until blended smoothly.</li>
<li>To wok, add water and cornstarch mixture, and chili sauce. Cook two minutes.</li>
<li>Add crab legs, sherry, and Thai basil. Cook two minutes until crab is hot.</li>
<li>Serve on a warm platter family style.</li>
<li>This is finger food, so don't be afraid to use your fingers. Enjoy.</li>
</ol>
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<b>Crab Foo Young</b><br />
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<u>Ingredients</u><br />
<u><br /></u>
8 Eggs, large<br />
1 cup Fresh Bean Sprouts, minced<br />
1/2 cup Green Onions, finely sliced<br />
1/4 cup Bamboo Shoots, minced<br />
1 cup Fresh Crab Meat<br />
1 tsp Light Soya Sauce<br />
2-3 tsps Cooking Oil<br />
1/2 cup Water<br />
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<u>Directions</u><br />
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<ol>
<li>In a large bowl, combine eggs, crab meat, soy sauce, and vegetables.</li>
<li>Heat 2 tsp of cooking oil in a non-stick skillet, coating sides.</li>
<li>Add 1/3 egg mixture and fry as you would a pancake, cooking until lightly browned on bottom. Carefully turn over to cook and brown the bottom.</li>
<li>Keep warm while cooking the other two pancakes.</li>
<li>Add more oil to the wok, if needed. Cook, and keep all three pancakes warm while making sauce.</li>
</ol>
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<b>Foo Young Sauce</b></div>
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<b><br /></b></div>
<div>
1/2 cup Chicken Broth (if vegetarian, substitute with vegetable broth)</div>
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1 tsp Light Soya Sauce</div>
<div>
1/2 tsp Sugar</div>
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1 tsp White Vinegar</div>
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1/2 cup Water</div>
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2 Tbsp Cornstarch</div>
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<u>Directions</u></div>
<div>
<ol>
<li>In small pot, combine cornstarch and water with Foo Young Sauce.</li>
<li>Cook and stir until slightly thickened.</li>
<li>Serve hot over stacked Egg Foo Young, family style.</li>
</ol>
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*If you are in search of a great crab cake recipe, click for my crab cake blog post <a href="http://cookaroundtheblock.blogspot.com/2009/11/in-search-of-worlds-best-crab-cakes.html" target="_blank">here</a>. For Graham Kerr's Crab Cakes on Mixed Greens with Peanut Vinaigrette, click <a href="http://www.myrecipes.com/recipe/crab-cakes-on-mixed-greens-with-peanut-vinaigrette-10000001011274/" target="_blank">here</a>.</div>
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Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0Port Angeles, WA, USA48.118146 -123.4307413000000248.033336500000004 -123.59210280000002 48.2029555 -123.26937980000002tag:blogger.com,1999:blog-5685192476974509590.post-60115091367577142862013-04-28T11:50:00.000-07:002013-04-28T11:54:05.191-07:00Vegan, Gluten-Free Finnish Pancakes<div style="text-align: justify;">
Thanks to our sweet friend Sarah, from Edmonds (WA), we enjoyed a Sunday breakfast of Finnish pancakes. Sarah shared her recipe with friends on Facebook, and being one of her friends, I jumped at the opportunity to give her recipe a try to compare with the <b><a href="http://cookaroundtheblock.blogspot.com/2012/10/crab-babies.html" target="_blank">Dutch Babies</a></b> (pancakes) I make. I found the Finnish pancake to be just as delicious, but slightly thicker with a bit of a custard texture (more on that later).</div>
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While baking, rather than the batter raising up on the sides to form a bowl like the Dutch Babies, the vegan, gluten-free version of Sarah's Finnish pancakes I made domed in the center. Both types of pancakes settle down and flatten once out of the oven, as the start to cool.</div>
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<a href="http://3.bp.blogspot.com/-mF_zNteLkzc/UX1ltOUNglI/AAAAAAAAFoM/p3FWkrxvVAE/s1600/FinnishPancake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-mF_zNteLkzc/UX1ltOUNglI/AAAAAAAAFoM/p3FWkrxvVAE/s400/FinnishPancake.jpg" width="300" /></a></div>
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I served our Finnish pancakes with a choice of real maple syrup or agave nectar, and slices of fresh mango and lichee on the side. If I had an assortment of fresh fruit in the house, I would have served a medley atop the pancakes with a dollop of coconut yogurt.</div>
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I'm sharing with you Sarah's original recipe, then give your my vegan, gluten-free version.</div>
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<b>Sarah's Finnish Pancakes</b></div>
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<u>Ingredients</u></div>
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<div style="text-align: justify;">
4 Eggs</div>
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2 cups Milk</div>
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1 cup Flour</div>
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2 Tbsp Sugar</div>
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1/2 tsp Salt</div>
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4 Tbsp Butter</div>
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<u>Directions</u></div>
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<ol>
<li>Preheat the oven to 450 degrees. </li>
<li>Whisk eggs with the milk, flour, sugar and salt, until well blended.</li>
<li>Melt the butter in an 9x12 baking pan.</li>
<li>Pour in pancake mixture.</li>
<li>Bake for 20-23 minutes.</li>
</ol>
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<b>Lee's Vegan, Gluten-Free Finnish Pancakes</b></div>
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<u>Ingredients</u><br />
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4 large Eggs<br />
2 cups Rice Milk (try using Almond, Coconut or Hemp)<br />
1 cup <a href="http://cookaroundtheblock.blogspot.com/2013/04/effies-gluten-free-flour-recipe.html" target="_blank">Gluten-Free Flour Mix</a><br />
2 Tbsp Sugar<br />
1/2 tsp Sea Salt<br />
1/2 tsp Dried Lemon Peel (or fresh lemon zest)<br />
1/2 tsp Vanilla Extract<br />
4 TBSP Butter Substitute (I suggest Earth Balance or Smart Balance)<br />
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<u>Directions</u><br />
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<ol>
<li>Preheat the oven to 450 degrees. Put two glass pie dishes in the oven to heat.</li>
<li>Whisk eggs with the rice milk, gluten-free flour, sugar, salt, vanilla and lemon peel, until well blended.</li>
<li>Carefully open the oven door, slide the rack out a bit and place 2 Tbsp of the butter substitute into each pie plate. The plates are so hot, the butter substitute melts very fast.</li>
<li>Carefully remove the pie plates with melted butter substitute from the oven, and pour half of the pancake mixture into pie dish.</li>
<li>Return the glass pie plates to the oven and bake the Finnish Pancakes for 22-24 minutes.</li>
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Note: I cooked our Finnish Pancakes for 21 minutes. The very center had a custard-like texture, but yummy! Next time, I will bake them one to two minutes longer. I might suggest reducing the milk just a bit, as I did add a little vanilla extract.</div>
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Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-64080611665771424962013-04-19T19:35:00.003-07:002013-04-19T19:41:32.649-07:00Effie's Gluten-Free Flour Recipe<div style="text-align: justify;">
I finding myself meeting more and more people who have discovered they have a problem with gluten. In chatting with them, sometimes I mention that my daughter, Effie, came up with a no-fail All-Purpose Gluten-Free Flour Mix. When interested in giving it a try, I've emailed it to them. </div>
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Shortly after being seated for lunch at a restaurant in La Conner, I had a conversation with Kim, the hostess, wanting to know if certain dishes were gluten-free, which led her to say that she understood, recently having changed to a gluten-free diet herself. I said that I'd like to share Effie's recipe with her. </div>
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But even better than emailing, I thought it would be good to post it on my blog, so it's also quick access to the rest of my gluten-free recipes I've posted thus far. Here you go! </div>
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<b>Effie's All-Purpose Gluten-Free Flour Mix</b><br />
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2 c. white rice flour <br />
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2/3 c. potato flour/starch <br />
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1/3 c. tapioca flour <br />
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Makes 3 cups. <br />
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Double or triple the batch and store in an airtight container to keep flour on hand for cooking and baking.</div>
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<span style="text-align: justify;">Every time we experiment converting a recipe to gluten-free using her flour, it works just as well, if not better! </span>Let me know if you've enjoyed baking and cooking with it, too. Post a comment.</div>
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Here's a photo from the tulips fields - the reason stopped in La Conner.</div>
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<a href="http://2.bp.blogspot.com/-ryyFCSzSje4/UXH4-cEDMDI/AAAAAAAAFaA/qxr_t38X_W0/s1600/SalmonParrotTulips-E.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://2.bp.blogspot.com/-ryyFCSzSje4/UXH4-cEDMDI/AAAAAAAAFaA/qxr_t38X_W0/s320/SalmonParrotTulips-E.jpg" width="320" /></a></div>
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Which reminds me - if you like foreign films, we recently watched the Italian film <a href="http://www.youtube.com/watch?v=JVWLl6TBS1Q" target="_blank"><b>Bread & Tulips</b></a>. A charming, quirky love story with English subtitles. </div>
Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0tag:blogger.com,1999:blog-5685192476974509590.post-21393523439985053332013-04-12T13:41:00.000-07:002013-04-12T13:44:09.354-07:00Home-crafted Vitamin Water<div style="text-align: justify;">
I don't know where these vitamin water recipes originated from, as they came from a post that went viral on Facebook. I'm sharing them, because it makes sense that we make our own "vitamin water", which is far more refreshing and nutritious than anything we could buy off the grocer's shelf. </div>
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Just as important as eating healthy foods, it's absolutely critical to stay hydrated, especially when exercising. How do we know when we are dehydrated?</div>
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<ul>
<li style="text-align: justify;">Confusion</li>
<li style="text-align: justify;">Dry Mouth</li>
<li style="text-align: justify;">Extreme Thirst</li>
<li style="text-align: justify;">Feeling Dizzy or Lightheaded</li>
<li style="text-align: justify;">Headache</li>
<li style="text-align: justify;">Little or No Urine (or urine that is darker than usual)</li>
<li style="text-align: justify;">No Tears (when crying)</li>
<li style="text-align: justify;">Sleepiness or Fatigue</li>
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I've experienced all of these symptoms. You? Let's not wait until we notice symptoms, which are often hard to recognize at the time, often masking as other problems. </div>
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Let's hydrated, drinking plenty of water, enhancing our enjoyment of staying hydrated with vitamin rich, home-crafted flavors made from organic fruits and herbs. Here are eight recipes:</div>
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<a href="http://1.bp.blogspot.com/--OaHv-gYC2Y/UWhrYcOhN4I/AAAAAAAAFOI/wV7P8GEtSPA/s1600/HomecraftedBeverages.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/--OaHv-gYC2Y/UWhrYcOhN4I/AAAAAAAAFOI/wV7P8GEtSPA/s320/HomecraftedBeverages.jpg" width="320" /></a></div>
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1) The Classical : Lemon/Cucumber:<br />
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.<br />
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2) The Granite : Strawberry/Lime or Raspberry/Lime<br />
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.<br />
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3) The Digestive : Fennel/Citrus<br />
First: infuse 1/4-3/4 teaspoon of dried and crushed fennel in 2/3 cup of boiling water for 5-10 minutes. Allow to cool. Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.<br />
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4) The Anti-OX : Blackberry/Sage<br />
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.<br />
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.<br />
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5) WATER-melon : Watermelon/Rosemary<br />
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.<br />
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6) The Exotic : Pineapple/Mint<br />
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.<br />
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7) The Traditional : Apple/Cinnamon<br />
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.<br />
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8.) The Zingiber : Ginger/Tea<br />
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down. Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.</div>
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Lee Enry Ericksonhttp://www.blogger.com/profile/14881738067879933133noreply@blogger.com0