Friday, July 27, 2007

Pumpkin Tart with candied pumpkin seeds

For anyone getting ready for those scrumptious autumn recipes...this one is on the "high request" list....

For the tart crusts:
1/1/2 cups coarse almond flour
1/1/2 cups fine almond flour
3 tablespoons date paste
3/4 cup maple syrup powder
3/4 cup coconut butter
Large pinch of sea salt

In a medium bowl, mix together all the ingredients until very thoroughly combined. Line tart shells with squares of plastic wrap. Divide the dough between the shells and press evenly into the sides and bottom, to create an even thickness throughout. Refrigerate until firm, about 1 hour or more, and keep refrigerated until ready to fill.

For the filling:
1 cup raw cashews, soaked 4 hours or more
1 cup coconut meat
2 cups carrot juice
3/4 cup agave nectar
3/4 cup coconut butter
1/3 cup date paste
1 tablespoon vanilla extract
1 tablespoon groug cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmet
1/4 teaspoon ground cloves
3/4 teaspoon sea salt

For serving:
1 cup Candied Pumpking Seeds as follows...
2 cups pumpkin seeds (Pepitas), soaked 4 hours or more
1 tablespoon gorund ginger
1/4 cup maple syrup powder
1/2 teaspoon fine sea salt

Drain the pumpkin seeds very well and place in a medium bowl with the remaining ingredients. Toss well to combine. Spread on a dehydrator tray. Dehydrate at 115F for 12 to 24 hours, or until dry and crisp.

Now it all goes together:
Carefully release the tarts from teh shells and discard the plastic. Top each tart with a few spiced candied pumpking seeds. If not serving immediately, store in the refrigerator. Ideally, le the tarts sit at room temperatrue for 15 to 20 minutes before serving, so they're not too cold.

Sunday, July 22, 2007

Bunny Spice Carrot Smoothie

1 cup carrot ginger juice (run carrots through the juicer with a thumb-size knob of fresh ginger root)
1 cup almond milk or Brazil nut milk
2 cups frozen diced banana
Pinch of ground cinnamon

In a blender, pures all ingredients until smooth.

The best!

Baby Coconut's are in!

Baby coconut water is actually low in calories, carbs, and sugars and is almost completely fat-free. It is high in ascorbic acid, B vitamins, proteins and electrolytes (nature's answer to gatorade!)

Fans of baby coconut water rave about the beautifiying powers that range from restoring chapped lips to combating the appearance of freckles, sunspots, and skin cancers. Internally, the isotonic drink not only restores the body's electrolytic balance, it aids in the function of the gall bladder, kidney, liver, and thyroid.

Note: Do NOT purchase the canned pasteurized mature "coconut milk", this is actually the grated flesh of the mature coconut and the amount of ascorbic acid is reduced and the sugars have already begun to concentrate and increase.

The fat in coconut oil is made up of a medium chain fatty acids (which are good for you), and is much more likely to be used as an energy source rather than stored as fat. Many studies indicate that it is boost in metabolism of fat and thwrefore aids in weight loss. Delicioua as a flavor element, coconute oil/butter has other qualities and uses: It's terrific for removing eyemakeup, or for moisturizing the skin.

Brazil Nut Milk with Vanilla

1 cup raw Brazil Nuts soaked 2 hours or more
4 cups filtered Water
1/4 cup Agave Nectar or Raw Honey
2 tablespoons Coconut Butter
1 tablespoon Vanilla extract
Pinch of sea salt

In a Vita-Mix or high-speed blender, blend the nuts and water on high speed for about 2 minutes, to make sure the nuts are thoroughly blended. Strain the milk through a nut milk bag. Rinse the blender cup and place the milk back in it with the remaining ingredients. Blend to combine thoroughly and taste for sweetness.

29-second Nut Milk

2 heaping tablespoons raw almond or cashew butter, or any other raw nut butter
2 cups filtered water
Pinch of sea salt
2 tablespoons agave nectar
1/2 teaspoon vanilla extract
1 tablespoon coconut butter (optional)

In a blender, puree all ingredients until smooth.

Almond Nut Milk

1 cup raw almonds, soaked 4 hours or more
4 cups filtered water
1/4 cup agave nectar or raw honey
pinch of sea salt
a few drops of natural almond extract OR vanilla extract

In a Vita-Mix or high-speed blender, blend the nuts and water on high speed for about 2 minutes, to make sure the ntus are thoroughtly blended. Strain the milk through a nut milk bag. rinse the blender cup and place the milk back in it with the remaining ingredients. Blend to combine thoroughly and taste for sweetness.

Super Slow Exercise Facts

It's not how much exercise your body can withstand.
It's how little it actually requires.

It's not the calories burned DURING exercise.
It's the calories burned AS A RESULT OF exercise.

Exercise is not recreation, and recreation is not exercise.
Use good exercise to stay healthy, and use that good health to enjoy your recreation.

Fatigue each muscle group to failure - once - then stop and allow the body to recover and grow
More is NOT better.
Strength training delays aging factors.
Make your workouts intense, brief, and infrequent.

Super Slow Exercise increases HDL, Bone Mineral Density, and Glucose Tolerance.

Note: Several studies involving elderly nursing home patients 85-90 years old showed 30-50% strenth gains in the first 6 weeks, so age itself is certainly no contraindication.
It can be done ina very short period of time, usually about 15-20 minutes 1 - 2 times a week.

Friday, July 20, 2007

Sardine Toast Topper

1 can Sardines in water or oil, drained (3.75 oz)
2 tsp Lemon Juice
2 tsp Capers, rinsed and drained
1/4 tsp freshly ground Pepper
fresh whole grain Bread, toasted

Mash together the sardines, lemon juce, capers and pepper in a bowl until well combined. Spread equal amounts of the mixutre over the pieces of toast and serve with lemon wedges for drizzling.

Spaghetti with Sardines & Pine Nuts

Serve with Fish.

1/2 cup Pine Nuts
3 tbs Olive Oil
3 cloves Garlic, peeled and chopped
1/2 cup White or Red Wine, depending on your preference
3 tbs flat Parsley, chopped
2 cans sardines, drained (3.75 oz ea.)
8 oz. Spaghetti, freshly cooked

Dryfry the pine nuts in a hot frying pan for between 4 and 5 minutes until they are golden. Shaking often. Remove from heat.

Heat the Olive Oil in the same pan and fry the garlic for 1 minute. The add the wine and boil for 2 or 3 minutes until reduced by about half. Add the parsley, sardines and seasoning. (Italian or Greek blend.)

Cook for about 3 minutes stirring often.

Tip all this over the drained spaghetti . Toss and scatter wiht pine nuts.

Serves 6.

Italian Sardine Sandwiches

1 whole French Bread Loaf
3 tbs Olive Oil
1 Onion, sliced thinly
1 tsp Paprika
1/4 tsp Chili Powder
1 can cannelini beans, drained (14oz)
2 cans of sardines in oil, drained (3.75 oz)
1 Lemon, juiced
4 tbs Parsley, chopped fresh

Cut the French Bread Loaf into four-equal sized pieces. Slit them crossways almost all the way through. Remove most of the crum, leaving shells about 3/8 inch thick. Spread them lightly with olive oil.

Preheat oven to 400 F.

Heat the oil in a saucepan on low heat. Stir in the onion , paprika and chili powder and cook them gently until the onion is soft. Mix in the beans, sardines lemon juice and parsley.

Fill the pieces of bread with the beans and sardines.

Wrap each piece individually in foil. Place on a baking sheet and bake them in the oven for 20 minutes.

Greek Sardine Pita Sandwich

2 tbs Olive Oil
1 tbs Red wine vinegar
3 tbs Crumbled Feta Cheese
1/4 tsp Oregano
Salt to taste
Black pepper, freshly ground to taste
2 cups loosley packed torn spinach leaves
1 sm Tomato sliced
2 slices Red Onion, separated into rings
1 Pita Pockets halved
3 3/4 oz. Norway sardines in oil (1 can drained)

In a small bowl comine oil, vinegar, cheese, oregano, salt and pepper; whisk to blend. Toss spinach, tomato and onion wiht dressing. Fill breads with spinach mixture and sardines, dividing equally.
Serves 2.

About Arthritis and Calcium

Arthritic deposits contain a large amount of phosphates combined with calcium. This calcium has come from other bones in your body, such as the base of your spine and/or wrist. The bones are weaker in these areas due to the calcium that was actually taken out of your bones for the simple purpose of neutralizing the excess phosphate in your diet. It is important to reduce phosphate consumption (meats, solda pop, grains) by half, eating fish, vegetables and fruit instead.

Tips and Tricks to Alkalinize yourself before bedtime

Take two oyster shell tablets, equaling 750 mg. of calcium plus a
magnesium oxide tablet, 300 mg.

Note: the magnesium helps the calcium dissolve and stay in solution. Taking more calcium at one time is not advised because it cannot be dissolved and absorbed anyway and might consitpate you.

Lemons Stuffed with Sardines

Appetizer to serve with Fish Dinner

6 lemons
1 1/2 tbs Butter
1 can Sardines
1 sm Onion, chopped
1 x 1" strip Green Pepper, chopped
1 rib Celery, hhopped
1/3 cup Mayonaise, divided
1 hard boiled Egg, chopped
6 springs Parsley
Melba Toast

Cut tops off lemons and scoop out well. See that lemons stand on plate by cutting off bottom. place butter ansd sardin oil in sauce pan. Cook with onion and green pepper. When cool,add celery, mayonnaise, cut up sardines and hard-boiled egg. Mix well and stuff individual lemons. Place enough mayonaisse on top ot round off lemon. Place a spring of parsley on top.

Chill. Serve with Melba Toast.
Serves 6

Why you need to learn to love SARDINES!

King Oscar brisling sardines are 100 per cent pure and free of preservatives. They also provide you with a daily source of essential protein, vitamins, minerals and Omega-3 polyunsaturated fats.
Good for your bones Adequate calcium intake is as important for adults as it is for children. Human bones are in a continuous state of renewal, and a daily supplement of 800 milligrams of calcium is generally recommended for adults. A 106-gram (3.8-ounce) can of King Oscar brisling sardines can provide 30 per cent of this amount, more than in a glass of milk. An ideal substitute for the protein in meat You can get 40 per cent of your recommended daily allowance of protein from one 106-gram (3.8-ounce) can of King Oscar brisling sardines. Sardines are an ideal substitute for such foods as meat and cheese which contain high levels of unhealthy saturated fats. These can raise blood cholesterol levelsWhat a few vitamin Ds and Bs can do for you. One can of brisling sardines will provide your full recommended daily allowance of vitamin D, essential for calcium absorption.This fish is also an excellent source of B vitamins, which benefit the nervous system and the skin.Iron strengthens the blood Brisling is rich in iron, which plays an important role in forming red blood cells and carrying oxygen in the blood to promote healthy tissue. Meat also contain a good quantity of iron, but brisling's protein count matches almost any form of meat while providing much lower levels of fat and cholesterol. Brisling also contains phosphorous and fluoride, which help to build bone, as well as significant amounts of magnesium, zinc and potassium. A weapon in the battle against heart disease Cold-water brisling are high in Omega-3 polyunsaturated fatty acids. Every can, depending on size, contains 1.2-3.5 grams (0.04-0.12 ounces) of these substances.Many scientists now believe that Omega-3 fatty acids could be effective in the fight against coronary heart disease and inflammatory diseases such as rheumatoid arthritis.