Green Apple Salad w/ Radish, Gorgonzola & Maple-Glazed Pumpkin Seeds

My Green Apple Salad is made with Granny Smith apples, radishes, crumbled blue cheese (I used Gorgonzola), alfalfa sprouts and toasted pumpkins seeds glazed with maple syrup* and a little salt. (Glazed pecans or walnuts would be also be great!) Dressed with fresh-squeezed lemon juice.

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*How to make the Maple Glazed Pumpkin Seeds:

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These are the maple pumpkin seeds you may see in some of my salads and other dishes. I buy raw pumpkin seeds. Toast them in a dry pan and stir, until they look and smell toasted. Remove from heat and drizzle a little maple syrup over them while stirring. Sprinkle with salt (I use finely ground Pink Himalayan Rock Salt) and set the pan aside overnight. By morning, they have dried with a crunchy glaze and can be put into a jar with a tight lid. I always have these on hand – and they are great by the handful as well. Try this same method with pecans, walnuts or other nuts and seeds.

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ASEA – The Company & The Products

ASEA

Radha McChristy, Independent ASEA Associate

Health-Promoting Beautiful Foods

How Many of These Health-Promoting Foods

Do You Include in Your Diet?

We produce and consume the most unnatural and toxic foods in the history of mankind.  The immediate and long term consequences have, at the cellular level, changed the way that our genes are functioning.

Getting back to basics holds a lot of promise for restoring the body’s remarkable ability to heal.

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Immune-Boosting Maitake Mushroom           &              Reishi mushroom

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Olives                                                                        Basil

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Vegetarian Chik’n Noodle Soup

For this Vegetarian Chik’n Noodle Soup, I used “Trader Joe’s Chicken-Less Strips” (but there are other brands), egg noodles, Imagine Organic “No-Chicken Broth”, Edward & Sons “Not-Chick’n” bouillon cubes, pan-toasted nutritional yeast, carrots, celery, onion, and butter. Black pepper and cayenne pepper to taste for a little heat factor.

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#‎vegetarian‬ ‪#‎meatlessmonday‬

Vegetarian Christmas Menu 2014

I became vegetarian decades ago, and I’ve cooked for very large groups of vegetarians. I raised four children on a vegetarian diet.

I raised four children on a vegetarian diet. And that’s a lot of years of vegetarian holidays!

Here was our Vegetarian Christmas menu for 2014:

  • Walnut-Cheddar-Brown Rice Loaf
  • Baked Macaroni & Cheese w/ a bread crumb topping
  • Portabello Mushrooms (sauteed w/ fresh rosemary & Bragg’s Liquid Aminos)
  • Balsamic Roasted Brussels Sprouts
  • Buttered Steamed Yellow Squash
  • Baked Butternut Squash
  • Butter Lettuce & Pomegranate Seed Salad w/ fresh-made pomegranate dressing
  • Desserts (pictured): Rum Raisin Cookies, English Toffee with Almond, Pumpkin Seed & Sesame Seed Baklava, Strawberry Shortbread Cookies
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I know, the self-serve plates get a little messy.

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The recipe for this English Toffee w/ Almonds is posted elsewhere in this blog.

 

 

I had a canary once…

His name was Sunny. Bright yellow and such a great singer. He was my only bird at the time, and I loved hearing him sing. I decided he might like to listen to other canaries singing, so I bought him a cd. Canary songs. From “beginner” to “advanced” for 45 minutes. After I played it for him, he never sang again.

I think he lost his confidence.

Lesson learned: give birds, babies, children, prospective customers and business prospects what is developmentally appropriate and nurturing. Don’t overwhelm them. They may just tune out, turn off, have their fledgling confidence eroded and budding interest squashed. You might mean well, but meaning well is not enough. Use your listening skills, and don’t overdue it!

Sunny the canary