Recipes
MEDITERRANEAN KALE
Ingredients:
I use one or the other and sometimes both according to how much I can eat. I don't really measure much in this recipe. You get so you know what you want.
kale chopped
collards chopped as much as you need
1 TBS lemon juice
1 TBS olive oil or more if needed
1 TBS minced garlic I used more, 2-3
1 tsp soy sauce or Bragg's liquid aminos or Tamari
salt and ground pepper to taste
Directions:
In your steamer insert, place kale and collards or whatever you are using. Cover and bring to a boil. Add the chopped greens and steam just until tender,7-10 minutes, depending on thickness.
Whisk together the lemon juice, olive oil, garlic, soy sauce, salt and pepper in a large bowl. Toss steamed greens into dressing until well coated.
Enjoy. Flavors blend nicely when eaten as leftovers, too.
HANNAH'S END OF WINTER SOUP
This recipe is from Hannah, my online Yoga and Ayurveda teacher. She cooks like I do. Do what you can, with what you have, and where you are.
5 cups bone broth, meat or vegetable broth
1 TBS ghee or unrefined vegetable oil (or oil of your choice)
1 onion, chopped
1/2 cup mushrooms,chopped
2 carrots,chopped
2 potatoes, white or sweet, chopped (I used 1 sweet & 1 Yukon gold with skins on)
2 cups collards, mustard, or turnip greens, chopped
1 cup red lentils
3 cloves garlic, minced (I chopped)
1 TBS grated ginger (for digestion and immunity)
1/4 tsp chili or chipotle powder
1 tsp cumin
1/2 tsp rosemary
salt& pepper too taste
green onions
Directions:
Soak the red lentils for an hour. Rinse and drain.
In a soup pot, saute chopped and mushrooms in ghee/coconut oil or your choice until onion becomes translucent.
Add broth and remaining ingredients,except salt and green onions.
Bring to a boil, cover, and simmer for about an hour.
Add salt and pepper to taste and sprinkle in some chopped green pepper.
Serve and enjoy.
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SAUTEED CINNAMON APPLES
The recipe said it was four servings but that's all relative. A thirteen ounce can of whipped cream holds seventy-four servings! Not in this house. We each dished half of these delicious apples over our ice-cream.
Ingredients:
4 apples (about 3 cups) I leave skins on
2 TBS water
1 TBS coconut oil or butter
1 TBS maple syrup or sweetener of your choice
1/2 tsp ground cinnamon
1/8 tsp salt I don't use any salt.
1/4 tsp pure vanilla extract
Instructions:
1. Cut apples into same-size pieces (about 1/2' to 1" cubes)
2. Put apples into skillet with 2 TBS water. Cover and cook for about 5 minutes, stirring occasionally until apples become softer and water is mostly absorbed.
3. Add 1 TBS coconut oil to skillet. Stir until apples are coated. Cook for 5 minutes, stirring often, until apples become soft. You may need to cover for the last 2 minutes.
4. Add maple syrup, cinnamon, salt, and vanilla. Stir util mixed well.
5. Cook for about 5 more minutes. stirring every minute until apples reach your desired softness.
6. Remove from heat and enjoy!
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CREAMY FIRE ROASTED TOMATO COCONUT SOUP
Ingredients:
6 tbs virgin coconut oil
2 medium onions, chopped
5 cloves garlic chopped
1 - 28 oz can Muir Glen Organic crushed roasted tomatoes
1 cup vegetable stock, more if needed
13.5 oz can lite coconut milk
1/8 tsp cayenne pepper (1/4 tsp for more heat...Cliff doesn't do heat.)
1 tsp salt (didn't use any)
freshly ground black pepper
1/2 to 1 tsp dried thyme
Melt coconut oil in a large sauce pan over medium-low heat. Add onions and garlic; stirring until onions have softened abut 10 minutes.
Add tomatoes, stock, coconut milk, thyme, and cayenne pepper. Season with salt and pepper. Bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 15 minutes.
Allow to cool slightly and use immersion blender to puree to desired smoothness or work in batches in a blender. Add more stock if soup is too thick.
Cliff approved. Had this with open low-sodium Lacy Swiss cheese sandwiches.
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BROCCOLI RABE with GARLIC, PARMESAN, and LEMON
Easy and healthy
Ingredients
1 bunch broccoli rabe
3 tbs olive oil
2 cloves garlic, smashed ( I use 4-5)
salt and pepper to taste
3-4 ounces freshly shave Parmesan cheese
zest of one lemon
1/4 cup golden raisins
1. Rinse broccoli and trim tough stems. Remove any brown or yellow leaves.
2. Bring a large pot of water to a boil. Add salt if desired and broccoli. Return to a boil.
Simmer 3 to 5 minutes or up to 6 to 7 if broccoli rabe is mature.
3. Using tongs, remove the broccoli rabe and set on a baking sheet lined with a clean dish towel.
4. Saute smashed garlic in heated olive oil for about 2 minutes. Remove garlic. (I leave the garlic.) Add the rabe and saute for 1-2 minutes. Salt and pepper to taste.
5. Serve broccoli rabe with shaved Parmesan cheese, lemon zest, and golden raisins.
Cliff doesn't like his with raisins. Also we use no salt, only pepper. Restricted sodium diet.
I didn't fill the large pot with water, only about half full, and broccoli rabe cooked fine.
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Strawberries anytime................
SWEET SAVORY STRAWBERRIES
Wash and slice a quart of strawberries. I didn't have a quart. Tear up a bunch of fresh basil leaves and toss them in a bowl with a sprinkling of balsamic vinegar, and smidge of salt, a few pinches of sugar, and a couple of cranks of freshly ground black pepper. Let marinate for 10 minutes or so, then eat. Delicious!
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Garden Yellow Beans with Garlic
1 lb yellow beans
4 cloves garlic ( more if you love garlic!)
2 tbs olive oil
salt and pepper to taste
fresh parsley and dill (optional)
Instructions
1. Roughly chop beans. Smash garlic. I also chopped my garlic.
2. Heat the oil and add half the garlic. Saute a little.
3. Add the beans and saute for 2-3 mins.
4. Add 1 cup water and cook for 20 mins.
5. Just before removing from stove, add the rest of the garlic.
6. Add chopped dill and parsley if using.
We both like the garlicky flavor and it's an easy quick recipe. Any recipe that says chop roughly is my kind of cooking.
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CURRIED SAVOY CABBAGE SOUP WITH MUSHROOMS
ready in 40 mins serves 4-6
Ingredients:
11 ounces savoy cabbage (300g) medium size
1 medium onion
1 tsp thyme
1 medium potato
2 tbs butter (I use ghee, less fat)
1 tbs curry powder
3 1/4 cups vegetable stock or chicken stock
7 ounces mushrooms
4 tbs chopped fresh parsley or 2 tbs dried
salt
pepper
1/2 cup half-and-half cream
Directions:
Cut cabbage into wedges, core, and shred it. Chop the onion. Cube and peel potato. Heat and melt half of the butter. Add shredded cabbage and onion. Cook for 3-4 minutes on low heat.
Add curry powder and mix. Add chopped onions, thyme and stock. Cover with lid and cook low/medium heat for 25-30 mins. Slice mushrooms and chop parsley if using fresh.
Blend soup with immersion blender. Add cream. Season with salt and pepper if needed. Heat remaining butter in a skillet and fry the mushrooms. Season with salt and pepper is needed. Add parsley when mushrooms are cooked. When warming the soup, don't heat too much as the cream may curdle.
Pour soup into bowls and top with mushrooms.
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BUTTERNUT SQUASH SOUP
A creamy rich butternut squash soup with savory hints of nutmeg and garlic.
1 butternut squash
1 cup coconut milk ( I used lite in a can)
1 cup chicken broth (more to thin broth)
1 sweet onion
2 tbs butter or coconut oil (I prefer coconut oil)
salt/pepper to taste
1/2 tsp nutmeg (or to taste)
1/2 tsp garlic (or to taste)
sprinkle of thyme
Instructions:
Cut top and bottom off squash and pare the skin off. Cut in half and scoop seeds. Chop into cubes and dice onions.
In a large stock pot, melt butter or oil and saute onions for about 3 mins. Add squash. Saute another 5 mins. until squash starts to brown. Add coconut milk, broth, and spices and bring to simmer for about 20 mins. until soft.
Use a blender or hand immersion blender to puree until smooth.
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COLD-BUSTING SOUP
borrowed from Happy Healthy Momma's blog
prep time: 10 mins. cook time: 40 mins. serves 8
This is packed with nutritious, immune boosting foods.
Ingredients
coconut or avocado oil
1 large onion, chopped
1 sweet potato, cut into cubes
2 cups cauliflower florets, small pieces
3 cloves garlic, minced ( I use 5)
8 cups chicken broth
1 tsp dried parsley
1 tsp dried thyme
1/4 tsp cayenne pepper
1 TBS lemon juice (I use fresh squeezed)
salt and pepper to taste
4 stems kale, deveined and torn into small pieces
dash of cinnamon
Instructions
In a large soup pot, heat about a tablespoon of oil over medium heat.
Add onion and cook until soft and translucent, about 8 mins.
Add sweet potato and stir so it's coated with some of the oil. Cook about 5 mins. Add cauliflower, garlic, stock, parsley, thyme, cayenne, salt, pepper. Bring to a boil.
Lower the heat and simmer about 20-25 mins.
Add kale and lemon juice and cook until kale is wilted, about 5 more mins.
Stir in a dash of cinnamon and serve.
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Chicken Soup with Fennel and Orzo or Rice
INGREDIENTS:
1 fennel bulb chopped
1 medium onion chopped
2 teaspoons olive oil
4 cups chicken stock
2 cups water
1 1/2 cups chopped carrots
1 teaspoon salt (I used 1/4 tsp)
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper
2 cups chopped cooked chicken breasts
1/2 cup uncooked orzo or rice
1/4 cup white wine ( and some for the cook)
2 tablespoons finely chopped fennel leaves
DIRECTIONS
In a soup kettle, saute fennel bulb and onion in oil until fennel is softened.
Add the next seven ingredients and bring to a boil.
Reduce heat; cover and simmer for 15 minutes.
Stir in chicken, orzo or rice and wine.
Cover and cook for 20 minutes for orzo. I had to cook about 40 for the brown rice. Cook until orzo or rice is tender.
Stir in chopped fennel fronds.
Delicious with garlic bread.
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SWAMP SOUP
original recipe from the kitchen of Deep South Dish
with amendments from my kitchen
1/2 TBS butter or cooking oil (I use extra virgin olive oil)
1 pound andouille or other smoked sausage, chopped or sliced
1 cup chopped onion
1 package Knorr vegetable soup mix seasoning
5 cups (carton type) low sodium chicken broth
2 15 oz. cans cannellini beans
or
1 each of cannellini and navy beans
1 (1 pound) bag frozen turnip greens ( I used a large bunch from the garden)
1 tsp garlic powder
fresh cracked pepper to taste
1 tsp hot sauce or to taste
2 cups cooked short cut pasta (like elbows)
Heat butter or oil in soup pot and lightly brown the andouille sausage. Add onion and cook for about 3 mins. Add vegetable soup mix, broth, and all remaining ingredients, except pasta. Bring to a boil. Reduce heat to low simmer and let simmer for 10 mins. Taste and adjust for seasonings. Add pasta to soup or to individual bowls. Good served with cornbread.
Notes: Spinach or other fresh greens can be substituted for turnip greens. Other beans such as black-eyed peas, great norther, etc can be used. Draining and rinsing beans removes nearly half of the sodium.
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HUMMUS
2 cups well drained chick peas, liquid reserved
1/2 cup tahini (sesame paste) with its oil
1/4 cup extra virgin olive oil, more for drizzling
2 or 3 cloves garlic, peeled, or to taste (I peel and crush the whole head)
salt and freshly ground pepper to taste
1 tablespoon ground cumin or paprika, plus some for sprinkling
juice of one fresh lemon, or more to taste
Put everything in a food processor and begin to process; add the chickpea liquid as needed. I don't process to a smooth paste because I prefer it a little rough. Taste and adjust any seasoning. Add more lemon juice if needed. Serve. Make a well in the middle and pour in desired amount of olive oil. Sprinkle with paprika.
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SLOW COOKER CHICKEN
and CHICKEN SOUP
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PUMPKIN MOCHI TEACAKE
serves 15??
The rice flour in this heavenly, aromatic gluten-free teacake makes it reminiscent of mochi, sweet Japanese rice treats.
Coconut or olive-oil cooking spray
3 large eggs, beaten
1/2 cup organic white sugar ( I used regular)
1/2 cup canned 100% pure pumpkin puree
1/3 cup unrefined coconut oil, melted
2 tbsp canned light coconut milk
1 cup rice four
1 tsp aluminum-free baking powder (Used what I had in the cabinet)
1/2 tsp pumpkin pie spice (I make my own from an online recipe)
Heat oven to 350 degrees. Coat an 8" x 4" loaf pan with cooking spray.
In a bowl, whisk together eggs and sugar. Whisk in pumpkin puree, coconut oil, and coconut milk. Slowly whisk in rice flour, baking powder, and spice until fully combined.
Pour batter into pan and bake until a tookpick inserted into center comes out clean, about 50 minutes. Mine was ready at 50 minutes. Remove cake from pan and cool on rack. My teacake went right to the cutting board. Slice and enjoy.
126 calories per slice, 6 g fat (5g saturated), 16 g carbs, 1 g fiber, 2 g protein, 39 mg sodium
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FARMERS' MARKET CHOWDER
serves 6
While corn and leeks are essential here, other substitutes are potatoes, carrots, or other root vegetables for some or all of the sweet potatoes. I've also used purple beans or yellow wax beans and basil instead of cilantro.
4 large ears of corn, kernels removed and cobs reserved
2 1/2 cups low-fat milk
2 cloves garlic, peeled and crushed, plus 3 cloves of garlic minced, (1 Tbs), divided
(I prefer all my garlic crushed and chopped and left in the soup. Love the garlic flavor.)
2 Tbs. unsalted butter
3 Tbs. olive oil, divided
3 cups sliced leeks (dirt washed out)
1/2 tsp. smoked paprika
1/4 cup dry sherry
12 oz. peeled sweet potatoes, cut into medium dice
1/2 lb. green beans, cut into 1/2 inch pieces
2 Tbs. chopped cilantro
Lime wedges, optional
1. Combine corn kernels, milk, and 2 crushed garlic in large saucepan. Run back of knife down cobs to release milk and pulp into saucepan, then add cobs to pan. Bring to soft boil. Remove pan from heat and let steep.
2. Heat butter and 1 Tbs. oil in Dutch oven over medium heat. Add leeks, cover, cook for 15 minutes, stirring occasionally. Add minced garlic and paprika and cook 30 seconds. Stir in sherry and cook 30 seconds. Add 4 cups water ( added only about 2 1/2) and remove pot from heat.
3. Heat 1 Tbs. oil in skillet over medium-high heat. Add sweet potatoes and saute 8 minutes or until browned; transfer to Dutch oven. Add remaining 1 Tbs. to same skillet, add green beans and saute 3 minutes. Transfer beans to plate.
4. Bring mixture in Dutch oven to soft boil, and simmer 5 minutes. Add green beans and cook 4 more minutes.
5. Strain milk mixture and discard corn cobs and garlic. (I only discarded cobs.) Stir 1 Tbs. cilantro into chowder. Season with salt and pepper, if desired. Sprinkle with remaining cilantro and serve with lime wedges.
The prep takes the longest but I even enjoy the prepping. Delicious soup.
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WATERMELON RIND PICKLES
INGREDIENTS:
3 cups water
2 tbs. plus 2 tsp. coarse salt
3 cups sugar
3 cups apple cider vinegar
1 whole clove
8 whole black peppercorns
2 bay leaves
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1 cinnamon stick
3 cups fresh watermelon rinds
In a large sauce pan, combine all ingredients except watermelon rinds. Bring pickling liquid to a simmer. While the liquid is heating up, prepare the rinds by cutting off any pink fruit and removing the green skin with a paring knife or vegetable peeler. Rinse rinds and cut into one-inch cubes or shapes of your choice. Once liquid reaches a boil, add the rinds and simmer for four minutes. Remove from heat, cool slightly, and pour into a glass jar. Cover loosely and store in a cool place for one full day before eating. I used a gallon jar and it was plenty big enough. Pickles can be stored in the refrigerator, but should be eaten within the week.
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WATERMELON COOLER SLUSHY
Cool and refreshing on hot summer days. Watermelon, ice, and some fresh lime juice are blended together for a quick treat. This is the actual recipe. I didn't really measure, just threw everything in the blender. I used about 1/8 cup of sugar and it was plenty sweet enough for us and just a dash of salt.
4 cups of cubed seedless watermelon
10 ice cubes
1/3 cup fresh squeezed lime juice
1/4 cup sugar*
1/8 tsp salt
Place watermelon and ice in blender. Pour in lime juice, sugar, and salt. Blend to desired consistency.
* I use a couple of tablespoons of honey instead of the white sugar. I also add 1 tsp chia seeds for Omega 3 and fiber.
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SPINACH WATERMELON-MINT SALAD
I cut the recipe in half using a 5 oz bag of spinach and made it our lunch. The full recipe would feed 4-5 adults. I also used olive oil. I prepare and bake everything with olive oil, as is done with the Mediterranean diet.
following the recipe exactly
my addition of feta cheese crumbles
Ingredients:
1 cup apple cider vinegar (ACV) 1 (10 oz bag) baby spinach leaves
1/4 cup Worcestershire sauce 2 cups cubed seed watermelon
1/2 cup vegetable oil 1 small red onion, sliced very thin
1 tbsp sesame seeds 1 cup chopped pecans, toasted
1 tbsp poppy seeds 1 cup mint leaves, chopped
1/4 cup white sugar (chocolate mint from my garden)
1. In a small bowl, whisk together the ACV, Worcestershire sauce, vegetable oil, sesame seeds, poppy seeds, and sugar. Set aside.
2. In a large serving bowl, combine the spinach, watermelon, onion, pecans, and mint. Toss with the dressing just before serving.
There is a lot of dressing so I only poured on about half of it and added more to our individual servings as we needed.
Cliff loved it!
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CANTALOUPE BERRY SMOOTHIE
Strawberries can be used in place of raspberries.
INGREDIENTS:
1/2 cantaloupe, peeled, seeded, and cubed
1 cup raspberries
1/2 cup plain yogurt
3 tablespoons white sugar ( I'll try honey next time)
DIRECTIONS:
In a blender, combine cantaloupe chunks, yogurt, raspberries and sugar. Blend until smooth. Enjoy.
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OVERNIGHT PICKLES
4 cups unpeeled cukes
1 medium Vidalia onion, sliced very thin in 13 x 9 storage bin
Sprinkle 1 1/2 tsp salt over onion and cukes.
Cover and sit in fridge 3 hours.
Then drain liquid from cukes.
Boil 1/2 cup white vinegar, 1/2 tsp celery seed, and 1 tsp mustard seed.
Pour over cukes and onion.
Chill overnight and enjoy.
This will be good for 5-6 days in fridge.
This recipe is courtesy of my massage therapist friend, Linda.
Ours lasted two days. I ate them for breakfast and snacked on them off and on during the day.
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BEET SOUP
Ingredients
1 tbl olive oil
1 large yellow onion diced
3 4 cloves garlic finely chopped
1 tbl finely chopped ginger
3-4 large red beets, peeled and cut into 1/4 inch pieces
4 cups vegetable stock
1 cab (14.5 oz) low-fat coconut milk
1/2 tsp sea salt
1/4 tsp freshly ground pepper
parsley (optional)
In a large pot, heat oil over medium heat. Saute onion, 5 mins. Add garlic and ginger: cook, stirring often, 5 mins. Add beets and stock; bring to boil, then reduce heat and simmer until beets are fork-tender, about 20 mins. Cool soup slightly and puree in blender. Stir in coconut milk and serve. If reheating leftovers, do not bring to a boil. Heat slowly and check temperature often.
Very nutritious and healing. I love it but Cliff didn't even try it.
DIY HOMEMADE LAUNDRY DETERGENT
Ingredients
3/4 cup Castile soap ( I use peppermint, lavender, and citrus varieties.)
1/2 cup Super Washing Soda
1.2 cup baking soda or 20 Mule Team Borax ( I prefer baking soda.)
1. In a 2-gallon bucket, pour cold water, about an inch high.
2. Add the dry powders only.
3. Add more water if necessary to cover the powders. Then use your hand or a hand mixer (I use my hand) to blend the powders for a few minutes until fully blended with no lumps.
4. Fill your two-gallon bucket almost all the way with tap water (temperature doesn't matter).
5. Lastly, add the Castile soap (helps not to bubble up) and stir with a long-handled spoon.
6. Using a funnel, pour into old soap containers or other empty containers.
I use about 1/3 to 1/2 cup a load, according to the size and condition of the clothes.
Castile soap is pure, has no phosphates or chemicals and can be purchased from a health food store. Other dry ingredients I find at Walmart or our Ingles grocery store. This is so much cheaper than store laundry detergents and lasts us for 2-3 months.
WINTER ROOT VEGETABLE SOUP
The preparation takes most of the time but this soup is worth it. It's healthy and comforting, a healing soup with spices that are good for what ails you. (as Grandma Still used to say)
Ingredients
2 tbls olive oil
1 1/2 cups onions, coarsely chopped
3 tbls garlic, finely chopped
6 cups chicken stock
2 tbls apple cider vinegar
2 cups (approximately) celery root
3/4 lb (about 2 1/3 cups) potatoes, diced
3/4 lb (about 2 1/3 cups) sweet potatoes, diced
1/2 lb (1 3/4 cups) parsnips, diced
1 1/3 cups carrots, diced
2 cups turnips, diced
1/2 tsp fresh ginger root, minced
1/2 tsp salt
1/4 tsp cumin
1/4 tsp curry
1/4 tsp cinnamon
1/8 tsp cayenne pepper
Wash and peel the root vegetables. Heat the oil in a large cooking vessel. Add onions and saute until soft, about 3 minutes. Add the garlic and saute 1 minute more. Add the remaining ingredients. Bring to a boil, cover, and reduce heat to a simmer, cooking until vegetables are soft.
Allow the soup to cool slightly. Transfer soup in batches to a blender or food processor and blend until smooth. Serve with a dollop of sour cream and chives is desired.
Nutritional Information per serving
calories 198
total fat 6.9g
sat. fat 0.0
cholesterol 4mg
sodium 957 mg (I only use a pinch)
total carbs 32.2g
dietary fiber 6.3g
sugars 0.0
protein 4g
calcium 0
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HUMMUS
recipe taken from Sacramental Magic in a Small-Town Cafe
makes 2 cups
1/4 cup white sesame seeds
1/4 cup extra-virgin olive oil, plus 1 tablespoon for optional garnish
1 1/2 cups (15-ounce can) cooked chickpeas (garbanzo beans), drained, reserving the liquid
for use as needed
8-10 large cloves fresh garlic or roasted garlic
1/2 cup fresh lemon juice
1/2-1 teaspoon salt, to taste
Toast the sesame seeds in a dry frying pan, stirring constantly, until they begin to pop, crackle, and lightly brown. In a food processor or blender blend the seeds with the olive oil until a smooth paste or butter is formed.
Add the chickpeas, garlic, and lemon juice and blend until smooth. Add chickpea liquid, as needed, to attain a creamy texture. Add salt to taste.
Serve the hummus on a platter with crackers or pita bread. You can make an indentation in the top of the hummus and drizzle a small amount of olive oil into the well, for a special Middle Eastern touch.
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Maple-Dijon Roasted Winter Vegetables
3 tbsp real Vermont maple syrup
3 tbsp Dijon mustard
3 tbsp extra virgin olive oil
1/2 tsp coarse salt
1/2 tsp freshly ground pepper, or to taste
1 large sweet potato, peeled and cut into 3" sticks about 1/2" thick (like French fries)
2 parsnips, peeled and cut the same as sweet potato
2 carrots, peeled and cut the same as sweet potato
1. Preheat oven to 425 degrees F. In a small bowl, mix together the maple syrup, mustard, oil, salt and pepper.
2.Place vegetable in a large bowl. Add syrup mixture, tossing to coat completely.
3.Spread vegetable on a cookie sheet and roast, stirring occasionally, until browned and cooked through, about 25 minutes.
Of course, you can add more carrots, parsnips, sweet potatoes, according to serving sizes needed.
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CARROT-CAULIFLOWER SOUP with TARRAGON
from Dr. Dean Ornish's recipe collection
1 cup finely diced onions
2 1/4 cups vegetable broth, plus more if needed
1 1/2 lbs carrots, peeled and cut into 1/2 inch dice
3/4 lb russet-type potatoes, peeled and cut into 1/2 inch dice
1 lb cauliflower, in small florets
2 tsp chopped fresh tarragon
salt and pepper to taste
In a large pot, combine onion and 1/4 cup vegetable broth.* Bring to a simmer, covered, until onion is softened, about 5 mins. Add carrots, potatoes, another 2 cups vegetable broth, and 2 cups water. Bring to a boil. Cover, adjust heat to maintain a simmer, and cook 5 mins. Add cauliflower, cover, and simmer until all the vegetables are tender, about 15-20 mins. Cool slightly, then puree in a food processor or blender until smooth. Return soup to pot. Stir in tarragon. Thin, if desired, with additional vegetable broth. Season to taste with salt and pepper. Reheat and serve.
*I added white wine with the broth to saute and simmer onions. Also, only had 1 lb of carrots in refrig and the soup was still very tasty. Didn't have fresh tarragon so used dried. Soup was excellent. And, as with all recipes from this collection, no animal fat.
Serving size: 2 cups
Calories: 126, Fat: 0.4 g, Cholesterol: 0 mg, Carbs: 28.9 g, Protein: 3.9 g, Sodium: 59.8 mg
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VIGO RISOTTO MILANESE
2 cups chicken broth, divided use 1/3 cup dry white wine
2 tbs butter or margarine 1 pinch saffron, toasted*
3 tbs minced onion 1 cup water
1 cup Vigo Arborio rice 1/2 cup grated Parmesan cheese
*Until I can grow my own saffron, this is not added to any of my recipes at $17.00 a small spice bottle!
Keep broth heated in a medium-size sauce pan. Meanwhile, in another large saucepan, melt butter. When butter foams, add onion and saute over medium heat until onion is transparent. Stir rice until well coated with butter. Add wine and saffron and stir until wine is completely absorbed. Continue cooking in this manner, adding broth a little a ta time. Water may also be needed. The rice is done when it is tender, yet al dente, about 20 minutes. At this time remove from heat and stir in cheese, then salt to taste. Rice will appear creamy and moist. Serve at once.
One of our favorites.
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CHEESE CRUSTED CHICKEN
easy recipe from my sister's kitchen
4 boneless skinless chicken breasts ( cut in half to make thinner pieces)
Mix together:
1/2 cup mayo
1/4 cup grated cheese (Parmesan or your preference)
about 1/4 cup seasoned bread crumbs
Place chicken breasts on baking sheet. Spread mayo mixture on top of each piece. Sprinkle with bread crumbs.
Bake for about 15-20 minutes at 425 degrees.
Delicious and moist!
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WHITE BEAN SOUP with WINTER GREENS
another recipe from Dean Ornish, M.D.
Lemon zest stirred in the last minute gives this soup a fresh, lively flavor. You can vary the recipe by making it with red or black beans; by adding some chopped tomato; or by stirring in some small pasta. If you make this soup hours before serving, don't add the kale and lemon zest until you are ready to reheat and eat.
1 bunch fresh kale or chard
3 cups vegetable broth
1 baking-size potato ( I used 3 small potatoes from out garden, skins left on) diced into 1/4-inch pieces
1/2 small to medium yellow onion, chopped
3 good-size cloves of garlic
1 bay leaf
2 (15 ounce) cans navy or cannellini beans with liquid
salt and pepper
1 teaspoon grated lemon zest
Remove and discard tough kale ribs. Bring a large pot of salted water to a boil over high heat. Add kale leaves and boil 2 minutes. Drain in a sieve or colander. Refresh under cold water. Drain well again. Chop coarsely.
In a medium pot, combine broth, potatoes, onion, garlic, and bay leaf. Bring to a simmer, cover, and adjust heat to maintain a simmer. Cook until potatoes are just tender, about 10 minutes. Add beans and their liquid. Cook, covered, over low heat,, until potatoes are soft and flavors are well blended, about 15 minutes.
Add chopped kale and simmer 1 minute, uncovered. Salt and pepper to taste. Remove bay leaf. Add water or more broth is needed. Stir in lemon zest and serve.
One cup of kale contains 179 mg of calcium.
serving size: 1 3/4 cups
calories: 303
fat: 1.0 g
cholesterol: 0 mg
carbs: 58.0 mg
protein: 17.5 mg
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WHITE BEAN and KALE STEW
serves 6
Ingredients:
2 tbs extra-virgin olive oil
1 onion, diced
2 cloves garlic, chopped
2 carrots, peeled and diced
2 stalks celery, diced
coarse salt and freshly ground pepper
1 15-oz can whole tomatoes, chopped
1/2 lb small, red potatoes, scrubbed and diced
1 15-oz can white beans, drained and rinsed
1 bunch kale, stems removed, leaves cut into small pieces
1/2 cup freshly grated Parmesan cheese*
1. Heat oil in a large pot over medium heat. Add onions, garlic, carrots, celery and season with salt. Cook vegetables, stirring, until tender, about 8 minutes.
2. Increase heat to medium high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize, about 3 minutes.
3. Add 7 cups of water, potatoes and beans, and bring soup to a boil. Reduce heat and simmer until potatoes are cooked, about 10 minutes, then stir in kale.
4. Cook, covered, until tender, about 2 minutes, then season with salt and pepper. Ladle into bowls and top with Parmesan cheese.
*Toss a Parmesan rind into the broth while cooking to heighten the richness of the soup.
Excellent blend of flavors. This is a feel-good soup on damp cloudy days.
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MULTIGRAIN SCONES
10 scones
Delicious breakfast or anytime food with a nice amount of bran, a great source of roughage.
Ingredients:
1 egg
1/2 cup sugar
5 tbs grapeseed or expeller-pressed canola oil*
1/8 tsp lemon zest
1/2 cup oatmeal (not instant)
1/4 cup wheat bran
1 1/2 cup unbleached white flour
2 tbs millet
2 tbs poppy seeds
1/2 tsp salt
1 tbs baking powder
1/2 tsp cinnamon
1/2 cup milk
*I did use grapeseed oil.
Lemon Topping:
3 tbs freshly squeezed lemon juice
1/4 cup confectioners sugar
Instructions:
1. Preheat oven to 375 degrees F.
2. Whisk the egg, sugar, and oil together in a bowl. Mix the lemon zest and all of the dry ingredients together in a separate bowl and stir with a wooden spoon until all of them are evenly dispersed throughout. Slowly add the dry ingredients into the egg, sugar, and oil, and mix to create a thick dough. Add the milk and mix well.
3. Lightly grease a baking pan. Scoop tablespoonfuls of the dough and drop them one by one in mounds onto the baking sheet, leaving 2 inches of space between. Bake for about 15-20 minutes just until the crust is barely golden brown and the dough is dry. Remove from the oven and let cool 10 minutes. With a fork, mix the Lemon Topping ingredients until the sugar is completely melded in and drizzle 1 tablespoon over each scone.
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HEARTY BARLEY-LENTIL SOUP
from Dr. Dean Ornish's Everyday Cooking
These heart disease reversal recipes use no oils when sauteing onions etc., but you can use water, broth, or wine.
Packed with vegetables, beans, and grains, this sturdy soup is truly a meal in a bowl. You can make it ahead but it will thicken as it rests; this it as needed with stock or water when you reheat it. Serves 4 good-size portions.
5 cups vegetable broth, or more if needed. I make my own or purchase sodium-free because of Cliff's
edema
1 cup canned ground tomatoes, or diced tomatoes by hand
1 cup diced onions
1 cup diced celery
1 cup diced potatoes
1/4 cup dried lentils
1/2 cup diced carrots
1/2 cup diced green beans
1/2 cup pearl barley
1 cup diced zucchini
1/2 cup dried elbow macaroni
salt and pepper
I used garden fresh Swiss chard, didn't have green beans on hand, don't like zucchini in soup....skipped that.
Added the chard at the end of the cooking time.
In a large soup pot, combine 5 cups vegetable broth, tomatoes, onion, celery, lentils carrots, green beans, and barley. Bring to a simmer over medium heat. Cover, adjust heat to maintain a slow simmer, and cook 30 minutes. Add zucchini (chard) and macaroni. Cook uncovered until macaroni is done, about 15 minutes. Add additional broth if needed. Season with salt and pepper.
Serving size: 2 3/4 cups
Calories: 290, Fat: 1.25g, Cholesterol: 0mg, Carbs: 62.2g, Protein: 10.0g, Sodium: 165.5mg (less with sodium free broth or homemade sodium free)
You can use split peas instead of lentils, brown rice in place of barley, cabbage in place of zucchini. Just make sure the items you substitute cook in about the same time as the item you're replacing.
Cliff approved!
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ERIC'S SPICE RUBBED SALMON on a CEDAR PLANK
Rub
3 tbs brown sugar
1 tbs kosher salt
1 tbs ancho chili powder
2 tsp ground cumin
1 tsp ground black pepper
1 1/2 pounds fresh salmon filets with skin on
2 cedar planks
Local honey for drizzling
Soak the planks in water for one to two hours before starting.
Preheat grill to 350 to 375 degrees. In a small bowl combine all the rub ingredients. Rub the salmon with a moderate amount of the prepared rub and set aside.
Place the planks on the grill and heat for a few minutes. Using tongs, turn over the planks and place one piece of salmon on each plank. Close the lid and cook for 13-18 minutes depending on the thickness of the salmon. You need an internal temp of 135 degrees.
Drizzle with local honey and devour.
Excellent tasting.
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STRAWBERRY-RHUBARB PARFAIT
Serves 4
This elegant dessert is an adaptation of a recipe that appeared in Bon Appetit magazine. The adaptation is from Everyday Cooking with Dr. Dean Ornish.
1 pint fresh strawberries, hulled and quartered (halved if small)
1/2 pound fresh rhubarb, cut in 1/2 inch lengths
1/4 sugar
3 tbls orange juice (I used 3 tbls frozen OJ)
1 1/3 cups nonfat plain yogurt (I use Greek yogurt)
In a medium saucepan, combine strawberries, rhubarb, sugar, and orange juice. Bring to a boil over moderate heat, stirring to dissolve sugar.
Reduce heat, cover and simmer slowly until strawberries and rhubarb are very soft, about 10 minutes. Transfer to a small bowl and refrigerate until cool.
To serve, spoon alternate layers of yogurt and fruit into four balloon wineglasses or parfait glasses, ending with a spoonful of fruit. I used parfait glasses because I drink from my wine glasses! refrigerate remaining fruit for another use.
Calories: 125, Fat: 0.5 g, Cholesterol: 1.3 mg, Carbs: 26.0 g, Protein: 5.0 g, Sodium: 58 mg
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TRI-COLOR PENNE with ARUGULA, CHERRY TOMATOES, CHIVES, AND FRESH MOZZARELLA
original recipe from oldwayspt.org/recipes
*an interesting note regarding pasta pkgs, the 14-oz tri-color pasta is now 12 oz.......for the same price. Years ago pasta was packed in 16-oz boxes.
Ingredients:
1 box (14 ounces) tri-color penne
3 tbs extra-virgin olive oil, divided
1 clove garlic ( I use 2 cloves)
2 pints red and yellow cherry tomatoes (I used a handful of red from the garden.)
1/4 cup minced chives
2 small balls fresh mozzarella, chopped
2 cups baby arugula
salt and pepper to taste (I only use freshly ground pepper. The old guy has a water retention problem)
2 tbs fresh squeezed lemon juice
1/4 cup freshly grated Parmesan cheese
salt
Instructions:
1. Bring a large pot of water to a boil. Season with salt and cook pasta 1 minute less that the required
cooking time listed in the package directions.
2. Drain the pasta, return to the pot, toss with 1 tbs of the olive oil and turn out onto a baking sheet to cool.
3. In a small skillet saute the garlic in 1 tbs of olive oil until slightly yellow in color. Set aside to cool.
4. In a large bowl combine the halved cherry tomatoes, minced chives, mozzarella, and arugula. Season
with salt and pepper. Add the remaining 1 tbs of olive oil, garlic, and lemon juice and toss to combine.
Add the cooled pasta and sprinkle with the Parmesan cheese, and toss again.
5. Let the salad sit at room temperature for 30 minutes before serving.
Nutritional analysis: Calories: 360, Fat: 12g, Sat. Fat: 4 g, Sodium: 480mg, Carbs: 48g, Fiber: 4g,
Protein, 14g
The only other time Cliff remembers eating arugula was when we were in Kansas City, Mo with the boys and went to an "artisan" pizza joint. I ordered a goat cheese with arugula pizza and when the server brought it to the table, his facial expression said it all. He did admit that it was better tasting than he expected. He likes this recipe for pasta salad and you do need to let the ingredients blend for the full flavor. This is a keeper in our house.
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GRILLED FRESH BEETS
Wash garden fresh beets and cut off greens leaving about 1/2 inch. Beets will not bleed when grilled. Place 1 tbls of butter on large piece of tin foil. Place beets on tin foil and season with salt and pepper if desired. Wrap tin foil and close. Place on medium hot grill and turn in 20 minutes. Continue turning beets about every 15 minutes, checking for tenderness. According to size, may take about 40 minutes.
* * * * * * *
SWISS CHARD with GARBANZO BEANS and FRESH TOMATOES
Beans and greens are a great combination; earthy and satisfying.
INGREDIENTS
2 tbls olive oil salt and pepper to taste
1 shallot 1 bunch garden fresh Swiss chard,
2 green onions, chopped bugs removed, rinsed and chopped
1/2 cup garbanzo beans 1 tomato sliced
(I use more) 1/2 lemon, juiced
1. Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3-5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Season with salt and pepper to taste. Serve.
Insecticidal Soap Spray
Use a liquid soap and not a detergent. Ivory liquid or Dr. Bronner's pure castile.
Soap Spray
1 to 2 TBL liquid soap
1 quart water
Strong smelling roots and spices such as garlic, onions, horseradish, ginger, rhubarb leaves, cayenne and other hot peppers, are all known to repel insects. The hot peppers should deter rabbit and deer. Also deer and rabbit hate the garlic smell. Add more garlic to deter them.
Throw a handful of the above mixture in the bottom of a mason jar. Add just enough boiling water to cover the ingredients, screw on the top, and let set overnight. Strain and add to the soapy solution. I use this in my garden sprayer or in my small spray bottle. Use the solution in a couple of days because it will rot or freeze the solution.
Deer Repellent
6 eggs
4 hot peppers
6-12 cloves garlic
5 cups warm water
Put in a blender and liquify. Put in old milk jug. Set it out for couple of days in the sun to let it cook and get really stinky. Strain it good to use in the sprayer or pour it on/around the plants directly from the jug.
Human Hair/Dog Hair
Ask your groomer to collect dog clippings or your hairdressing to collect human hair. Hang the hair in mesh bags such as old nylons or old sheer curtains. Place bags on sticks in your garden.
HEALING CABBAGE SOUP
from Dr. Weil's Healthy Kitchen
"Comfort food on a cold winter's night, cabbage simmered in chicken broth is also an old-age folk remedy for curing the common cold."
INGREDIENTS:
3 tbl olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon
1/2 head cabbage,cored and coarsely chopped
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
* 1 (14.5 oz) can Italian-style stewed tomatoes, drained and diced
*I prefer Muir Glen Organic Fire Roasted crushed tomatoes
DIRECTIONS:
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. Stir in water, bouillon, salt, and pepper. Bring to a boil, the stir in cabbage. Simmer until cabbage wilts, about 10 minutes. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
I love this soup!
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NORDIC WINTER VEGETABLE SOUP
Ingredients
2 tbls extra-virgin olive oil
1 large onion, thinly sliced
2 leeks, white and tender, green parts only, sliced thin
3 cloves garlic, minced
1 cup pearl barley
8 cups low-sodium vegetable broth
4 cups water
10 thyme sprigs
2 bay leaves
1 1/2 pounds celery root, peeled & cut into 1/2 inch cubes
1 pound parsnips, peeled and cut unto 1/2 inch pieces
salt and freshly ground pepper
1 pound baby spinach
1 tsp freshly ground nutmeg
In a large pot, heat the oil. Add onion, leeks, and garlic, cover and cook over moderate heat, stir occasionally, until tender, about 5 minutes. Stir in the barley. Add the vegetable broth, water, thyme and bay leaves and bring to a boil. Add the celery root and parsnips and season with salt and pepper. Simmer over moderately low heat until the barley and root vegetables are tender, about 40 minutes.
Stir in the spinach and nutmeg and simmer for 5 minutes. Season the soup with salt and pepper and serve in deep bowls. Serve with hearty whole-grain bread.
One serving: 257 cal, 44 gm carbs, 6 gm fat,1.4 gm sat fat, 9 gm protein, 10 gm fiber
BAKED HADDOCK
from the HILLTOP STEAK HOUSE Restaurant in Saugus, MA
3/4 cup milk
2 tsp salt
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1/4 tsp ground dried thyme
4 haddock fillets
1/4 cup melted butter
Preheat oven to 500 degrees F.
In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the bread crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.
This is the exact recipe from the steak house. I've adjusted it to our needs by cutting the amount of salt, using skim or low fat milk, and drizzling only a couple tablespoons of melted butter
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This is a dry detergent formula that I got from Murphy's Supply Store when I went looking for a food mill. Bars of Fels Naptha were on sale on the counter and it's been decades since I've seen Fels Naptha. The elderly gentleman behind the counter told me that he makes a dry laundry detergent with it and gave me the recipe. It's much easier than the one I'm using now so in the process of drying the bar of soap to be used in two weeks in this easier recipe. I was told it's a gentle detergent and safe for people with skin conditions or allergies to store detergents.
************SINCE POSTING THIS RECIPE, I made and used it. I won't make this again. Don't like it. The Fels Naptha didn't crumble as easily as I was told so even in a warm water wash, i still had little pieces left in my rinse water. Also don't like the smell if leaves. This week I'm going back to using my original liquid detergent.************
DRY LAUNDRY DETERGENT
use 2 TBS per load
1 cup washing soda
1 cup Borax
Air dry the bar of Fels Naptha for 2 weeks before crumbling or microwave the bar of soap. In the microwave, watch the bar bubble and begin to crumble. As the moisture leaves, it will be ready to use.
I'm going to air dry the soap and crumble it. Not sure about the microwave way.
Crumble bar of soap and mix in with washing soda and Borax. Mix well and store in airtight container. Only use 2 tbs per load. Add vinegar to rinse water for a squeaky clean rinse.
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SALSA di POMODORO
(fresh tomato sauce)
makes 1 quart
5 pounds of ripe tomatoes, with stem ends removed, coarsely chopped
1 large onion, chopped
1/2 cup freshly chopped basil leaves, plus 6 whole fresh basil leaves
salt
1/2 cup olive oil
1 teaspoon sugar
freshly ground pepper
Stir the tomatoes, onions, and chopped basil together in a large pot. Season to taste with salt. Cook over medium heat for about 15 minutes, stirring often.
A few cups at a time, pass the mixture through a food mill. return the sauce to a clean pot with olive oil, basil leaves, sugar, and add slt and pepper to taste. Simmer for 30 minutes, stirring occasionally.
POLLO alla TORNABENE
baked chicken legs and thighs with tomatoes and onions
serves 6
from The Cucina Siciliana di Gangivecchio
recipes from Gangivecchio's Sicilian Kitchen
1/3 cup vegetable oil
6 chicken leg and thigh pieces left intact
salt & freshly ground pepper
1/4 cup olive oil
1 medium onion, chopped
3 cups fresh or canned tomatoes, peeled and chopped
(I used my fresh garden tomatoes and a 14 oz can of fire-roasted diced organic tomatoes)
1/2 tsp sugar
pinch of cayenne pepper
1/3 cup fresh Italian parsley, chopped
Heat the vegetable oil in a frying pan and brown the chicken well on each side over high heat. Transfer to a shallow baking dish, skin side down. Season with salt and pepper.
In a clean frying pan, heat the olive oil and cook the combined onions, tomatoes, sugar, and cayenne pepper, over high heat for 5 minutes, stirring often.
Spoon the sauce over the chicken and sprinkle with the parsley. Put into a cold oven on the lower shelf and turn the heat on to 350 degrees F. Cook for 45 minutes.
Very good. We had this with angel hair pasta and spooned the tomato sauce over the pasta.
ITALIAN SPRING SOUP
2 quarts vegetable broth
2 tbs olive oil
2 leeks, white parts only, washed well and sliced thinly into rings
1 bunch asparagus tips
1/2 head escarole, thinly sliced
1/4 lb baby spinach, stems removed
2 tbs Italian parsley, coarsely chopped
4 eggs
4 tbs matzo meal
salt and pepper to taste
In a large heavy pot, saute the leeks in olive oil until softened, then add escarole and spinach. Cook, stirring until coated with oil and wilted.
Add broth, bring to a simmer, and cook until greens are tender, just a few minutes. Add asparagus and half the parsley. Continue to simmer, no more than 5 minutes.
In a small bowl, whisk together the eggs, matzo meal, and remaining parsley.
When ready to serve, bring soup to a rolling boil and pour the egg mixture into the soup in a thin steady stream, stirring the soup constantly. Serve immediately.
This is a different textured soup than I've ever tasted but we like it. This is a keeper.
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GARDEN BEET GREENS
2 bunches of beet greens, stems removed
1 tbls extra-virgin olive oil
3 cloves garlic (or more, to suit your palate), minced
1/4 tsp crushed red pepper flakes
salt pepper to taste
2 lemons, quartered
Boil beet greens in large pot of water. Cook until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes to stop cooking process. Drain well and coarsely chop.
Heat olive oil in a large skillet over medium heat and stir in pepper flakes and garlic; cook until fragrant, about 1 minute. Stir in the greens until oil and garlic are evenly distributed. Season with salt and pepper if desired. Serve with lemon wedges.
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RECIPE FOR WASHING PRODUCE
Washing fruits and veggies reduces pesticide residue and reduces bacteria that may latch on to produce during processing, shipping, and handling. Thus is all natural, effective, easy and cheap.
1 tbls fresh lemon juice
2 tbls baking soda or vinegar
1 cup water
Spray on, rinse with sink sprayer or good flow of tap water.
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MISO SOUP
 | |
| Soup before adding miso |
Miso soup is the Japanese version of chicken soup~a combination of soul food and comfort food In Japan it is a daily staple traditionally eaten for breakfast. Miso paste is made from fermented soybeans and is full of antioxidants like vitamin E, as well as protective fatty acids. Miso should NOT be boiled but added to the soup after it has been removed from the direct heat. Miso is a concentrated protein source, with one tablespoon containing a full two grams. Cabbage, in addition to being high in vitamins K and C, is also high in cholesterol-lowering fiber. This is a heart healthy soup.
Miso Soup
2 tsp canola oil
3 slices fresh ginger root, thinly sliced
1 large onion, thinly sliced
2 carrots, scrubbed and thinly sliced
2 stalks celery, thinly sliced
4 cups coarsely chopped cabbage
5 cups water
4 tbls miso (dark or light, available at health food stores)
2 green onions, chopped
1 tsp roasted sesame oil
Heat canola oil in large pot. Add ginger and onion. Saute over medium heat for 5 mins. and add carrots, celery, and cabbage. Stir well.
Add water. Bring to a boil over high heat.. Lower heat and simmer covered until carrots are tender, about 10 minutes. Remove from heat.
Place miso in a bowl. Add a little of the broth from the soup and stir into a smooth paste. Add more broth to thin the mixture,, then add the miso to the soup. Let rest for a few minutes,
Serve in bowls with chopped green onions and a few drops of sesame oil. You may wish to remove sliced ginger.
This one is a keeper. Excellent flavor. Great source of vitamins and proteins without the animal fat.
Never ate beet greens or dandelion greens in my life. Couldn't imagine chewing "weeds" and swallowing them even though our mother prepared, cooked and ate them regularly. She loved her greens. My father used to tell me that ice-cream had onions and greens in it. Chocolate ice-cream was my favorite vegetable as a child. Wonder what they are saying to each other as they watch over me in the kitchen and they garden.
