My quest for healthy recipes, led me to this article at cookstory.com with healthy holiday recipes for kids. There’s a little of everything, 14 recipes in total:
As you may know, I belong to a vegetable coop called Seasonal Roots. Each week, I receive a shipment of locally grown fruit and veggies. I automatically get a regular box, which they decide the contents, but you can add items to the box. This week, I added in 2 bunches of carrots, which came with these gorgeous greens still attached! They wouldn’t fit in my fridge that way, so I chopped them off the carrots. Now, I don’t normally eat the tops of carrots, mainly because the carrots I buy at the store don’t have tops. Anyway, I couldn’t just throw them away, but I wasn’t even sure if I could eat them! So, it was off to GOOGLE for me!
As it turns out, carrot greens are edible, and extremely nutritious. Anything you’ve heard about them being poisonous is false, a myth. They are quite bitter, and bitter is often associated with poison, which is where this myth may have originated.
Why in the world should we eat these lovely greens? Well, they are a bitter leafy green, which is something we need to be eating every day.WHY? (1, 2)
Bitter greens are full of vitamins A, C and K, and minerals like calcium, potassium and magnesium, folate and fiber, and low in fat and sodium. Carrot greens, like other bitter greens, are jam packed with nutrients. Carrot greens contain 6 times the vitamin C as the root, and a great source of potassium and calcium.
Bitter greens… Eating them activates the taste buds, which stimulates the enzyme production and bile flow, promoting digestion. At the end of the day, the better the food is digested, the more nutrients get absorbed.
Bitter greens promote detoxification.
Bitter greens balance the taste buds and reduce cravings
Carrot greens have antiseptic qualities. (juice and use as mouthwash)
They’re packed with chlorophyll, gives plants their green color. Chlorophyll is a good source of magnesium.
Now, just what is the best way to eat this beautiful greens?
Here is another recipe, as I celebrate the life of my Grandmother, who passed away yesterday at the age of 101.
Here is one of my favorite meals prepared by my Grandmother.
My Grandma came from a large German family, who farmed on the beautiful South Dakota prairie. Born in 1917, she talks about the lack of running water and electricity in their farm house, when she was a girl. Part of their daily chores involved hauling buckets of water to the house each day, and reading by oil lamps in the evening.
Hard work and exercise are the key, she says. The farming and chores they did each day weren’t enough exercise. So they would take walks to the road and back, each night after dinner.
Cheese buttons, an affectionate American name for German Kase Knepfela, were a frequent food at the dinner table. I have fond memories of making these delightful treats, a traditional German cheese dumpling, with my Grandma, Mom and sister.
AND, I’d like to share her recipe with you now. ENJOY!
INGREDIENTS:
DOUGH:
3 cups flour
1/2 teaspoon salt
2 eggs
water (to make a soft dough)
FILLING:
2 cups DRY cottage cheese (MUST be dry!)
2 eggs
salt and pepper
Roll the dough out to 1/4 inch thickness and cut into 4 inch squares. Place a spoonful of filling on each square and seal. Drop into boiling water to which salt has been added. Boil aout 10 minutes, and drain. Fry with butter and chopped onion.
The celebrations for my Grandma’s birthday continue into the weekend, so, this will be it for me until Monday. I hope you have enjoyed my remeniscing and sharing a few of her recipes with you.
My beautiful and amazing grandmother passed away yesterday at the age of 101.
In her memory, I will be posting some articles today, which highlight a few of her personal recipes. These articles were originally posted in celebration of her 100th birthday.
Here’s my Grandmother on her 100th birthday…
One of my favorite meals my Grandma cooked for us was fried potatoes, homemade German sausage and her dill pickles. Of course the cucumbers and dill were always fresh from her own garden.They were amazing…of course I’m a bit biased. 🙂 My Grandma would give my mom several jars, and my friend Bobbie and I used to sneak some from my mom’s fridge. Bobbie loved these pickles…I think everyone did.
It’s been a long day so I won’t embellish with a lot of talk of memories. Here is her dill pickle recipe.
16 cups water
1 cup pickling salt
2 cups vinegar
Bring all 3 ingredients to a boil.
Wash cucumbers and pack them in jars. In each jar place the following:
Dill
1 clove garlic
1 teaspoon pickling spice
Jalepeno pepper (if you like heat)
Pour boiling water over mixture in jars and seal. Put in a 200 degree oven for 1 hour.
Well, there you have it. I hope you enjoy them! I have a few of her other recipes, I’ve been given the okay from my Mom to post here. I’ll try to post them tomorrow, however, we will be heading to Herried, my Grandmother’s hometowm, for another celebration. So, if you don’t hear from me tomorrow, I’ll be posting sometime on Monday! Have a great weekend everyone!
This was one of my first reblog articles from one year ago. There are some fabulous recipes in this reblogged article from The Nautical Wheeler.
(This is what I said last year. 😁)
The Purple Almond adds: I had planned on sharing my crock-pot cranberry apple sauce recipe, however, time got the better of me. Instead, I wanted to share the incredible recipes posted by The Nautical Wheeler. Enjoy!
Whether you’re serving turkey or going vegan this Thanksgiving, there’s a recipe or three! here for everyone. Some of these Thanksgiving recipes are a little more on the traditional side and some not-so traditional. Scroll all the way down for seafood options as well! A little more on the traditional side: The vegan options: […]
This Thankful Thursday article comes to us from Chef Gustavo Pasquini, author of the blog International Recipes. I am posting this article with the uncertainty as to the activity of this blog, since the most recent article I can find is from October, 2016, with a testimonial posted in January, 2017. With that said, I felt compelled to share it with you. This site has many phenomenal, chef quality recipes, and a few free e-books, examples of his international recipes book series.
Chef Pasquini studied at Senac, Juiz de Fora in Brazil. Chef Pasquini worked in a local restaurant, traveled to Ireland, worked in a restaurant there. In 2014, he traveled to Thailand, learned asian techniques, and took a courses at Le Cordon Bleu in Bangkock. After completing the advanced cooking level, he moved to Italy, where he learned Mediterranean Techniques, before returning to Brazil, where he currently lives.
Below is a youtube video made by Chef Pasquini, which show instructions on basic cutting techniques everyone should know.
One of the hardest parts of detoxing from sugar is figuring out what to eat. Especially when you have to eliminate so many convenience foods, processed foods and refined foods. Here is a list of 5 recipes, from muffins and breakfast to dinner and dessert. The recipes are followed by a list of 10 links to dozens more recipes to use during your sugar detox. HANG IN THERE! I’VE GOT YOU COVERED!
This gluten free, vegan recipe is a wonderful combination of two super healthy foods: Sweet potato and quinoa. As a reminder, here are two infographics with the health benefits!
Author: Abby Fammartino Serves 8: 32 cakes (freezes well) These cakes are versatile and a great grain side dish to pull together a meal that has a saucy entreé such as a ragout, a braised di…