Saturday, February 28, 2009

Crazy Good Banana Muffins

Credit here:

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 bananas, mashed
3/4 cup white sugar
1/4 cup unsweetened apple sauce
3 tablespoons vegetable oil
1/2 cup chopped walnuts, optional


Preheat over to 375 degrees Fahrenheit (190 degrees C). Line 10 muffin cups with muffin papers.
In a large bowl, mix together flour, baking soda, baking powder, and salt.
In another bowl, beat together bananas, sugar, applesauce and oil.
Stir the banana mixture into the flour mixture just until moistened.
Stir in walnuts, if desired.
Spoon batter into prepared muffin cups.
Bake in preheated oven for 18-23 minutes, or until a toothpick inserted into center of muffin comes out clean. Do not over bake.

Serves: 10

Preparation time: 35 minutes including baking

Notes: Some ppl are using pecans instead of walnuts... that'd be me too. And adding a handful of chocolate chips. I'm inclined to use peanut butter chips. Ppl also adding a touch of vanilla. Ditto dat one too. For some reason I cannot get into oats used in muffins, but ppl are adding a handful of that as well. Maybe I should try it one of these days....

Friday, February 27, 2009

Chicken Remix

So tonight I made the Mushroom Manicotti. DH was sniffing around and when he started to see the finished product, his mouth started watering. I had a few of the ingredients leftover, so here's what I did for him. Measurements are pure guesswork here, Guys.

1/2 c chopped scallions
1 c fresh sliced mushrooms
1 clove garlic, minced
4 Tbs butter
1 c diced FriChik

Saute all of that together for about 5 minutes.

Meanwhile mix together:
1 c chix broth
1 Tbs lemon juice
1/4 tsp lemon pepper

Add the broth mixture to the saute and boil it down for about another 5 minutes until most of the liquid dissipates. Then add about ummm... maybe 1/2 c heavy whipping cream and let it get happy for another 2-3 minutes. Then add 1/2 c chopped spinach and get happy again. Pour the entire mixture over the leftover spaghetti noodles from Wednesday night and throw 1 c feta cheese over the top. Sprinkle with crushed red pepper flakes and enjoy.

DH says he feels like he's at a restaurant, also says he feels like a king. Will keep this recipe in mind for further bribing. ;)

Thursday, February 26, 2009

Portobello Pizza

Pour a bit of lemon juice on the mushroom cap & top with:
Tomato Sauce - sun-dried tomatoes, tomatoes, red pepper, olive oil, garlic, onion, fresh basil & oregano, jalapeno.
Arugula Walnut Pesto - arugula, walnuts, olive oil, basil, garlic, salt.
Toppings - cut up red pepper, green onions, pineapple and black olives
Pine Nut Sauce - pine nuts, water, bit of lemon juice and salt

Wednesday, February 25, 2009

When I grow up....

When I grow up, I wanna cook like this!! Just found this vegan blog, and she has the most amazing ideas and then she gives pictures. Mmmmmm.... pictures....

For example: Fried tofu wrapped in potatoes. Seriously. Click the link and look at that. Gorgeously yummy. Right?

And she did Buffalo strips and vegan cakes and breads and chickpea cutlets and and whole host of other things, too. I don't usually go for vegan, because it's so hard to find it done really well. This chick does it really well!! Makes me wanna try a few of her recipes. For starters, I'm gonna try these: chickpea cutlets.

Crock Pot BBQ

Crock Pot BBQ Tofu


* 2 containers firm or extra firm tofu, pressed -- gonna used the fried stuff, sliced thin to absorb sauce and flavor
* 1 1/2 cups ketchup
* 3 tbsp brown sugar
* 2 tbsp soy sauce
* 1 tbsp apple cider vinegar
* 1 tbsp red pepper flakes
* 1/2 tsp garlic powder
* salt and pepper to taste


Combine all ingredients in a crock pot. Cover and cook on low for 5-6 hours. Serve on your choice of bun or bread.

Tuesday, February 24, 2009

Mushroom Manicotti

Prep Time: 15 min
Start to Finish: 35 min
Makes: 2 Servings

4 uncooked manicotti pasta shells

Garlic-Mushroom Sauce
1 tablespoon butter or margarine
2 cups sliced fresh mushrooms (5 oz)
2 tablespoons chopped onion
2 cloves garlic, finely chopped
1/3 cup dry sherry, dry white wine or chicken broth
1 teaspoon lemon juice
1/4 teaspoon lemon pepper
1/8 teaspoon salt
1/2 cup whipping cream

1 package (3 oz) cream cheese, softened
3 tablespoons crumbled feta cheese
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/4 cup diced cooked ham - not sure on this yet - maybe FriChik
1 tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives

1. Heat oven to 375°F. Cook and drain manicotti shells as directed on package.

2. In 3-quart saucepan melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.

3. In small bowl, mix cream cheese, Feta cheese, 2 tablespoons onion and the Worcestershire sauce with fork until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.

4. Pour half of sauce unto un-greased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly.

Monday, February 23, 2009

Next year....

Next year for Super Bowl I want to do gourmet soft pretzels and pretzel dogs with a variety of fun dipping sauces. Somebody remind me, k? OH! And muffalettas!!

Sunday, February 22, 2009

Italian couscous

This is one of DH"s favorites and after potluck yesterday he told me in no uncertain terms that it HAD to be added to my cookbook and blog. So here we go...



* 2 cups no-chix broth
* 1 tablespoon butter
* 1 (10-ounce) package plain, uncooked couscous
* 1/3 cup grated Parmesan cheese
* 1 tablespoon fresh lemon juice
* 2 tablespoon olive oil
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground pepper
* 3 tablespoon chopped fresh parsley

All of these measurements are approximations, so just play with them until you get the taste that's right for you. Bring 2 cups chicken broth and 1 tablespoon butter to a boil. Stir in 1 (10-ounce) package plain, uncooked couscous; cover and remove from heat. Let stand 5 minutes. Stir in 1/3 cup grated Parmesan cheese, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground pepper. Fluff with a fork, and serve immediately.


Yesterday, I used
1 can quartered and finely diced artichoke hearts
1 can diced tomatoes with garlic and onion
1 can med black olives, diced
1 can Terkettes
Healthy marinade of homemade lemon juice/olive oil Italian dressing.

First of all, for the Terkette part, they need to be diced, floured, skillet fried in bread crumbs, parmesan, and Italian seasoning. Although I think any substitute would work here. I've used Frichik and Chops in this also. And they don't have to be fried either. I've tried it both ways and the non-fried is certainly healthier, and tastes fine, but we just love the texture and skillet flavor we get from the fried.

This concoction is definitely best used the next day after the flavors have all had a chance to gather and mingle and get happy. It's a 10 minute meal and it is delicious. Enjoy!

Fried Green Tomatoes w Garlic Aioli

Credit to Rockin the Stove! Gonna try the aioli with zucchini fritte, I think. Looks delicious! Make an aioli of soy sour cream, garlic, lemon zest and chives and enjoy ya’ll!

Thursday, February 19, 2009

Honey, where have you been all my life?

Free printable freezer labels. Y'know what, Martha? Some days you're not half bad. Click the labels to get yours, too :)

Martha Stewart Living

Unlabeled plastic bags and their mysterious contents are bound to get the cold shoulder in the freezer. With our convenient, easy-to-read labels, you'll never wonder which batch of stock to use first or if those frozen peaches are still in their prime. Fill out these tags, and stick them on everything you freeze -- fresh produce or prepackaged foods.

Label How-To
Download and print labels on adhesive-backed paper (available at office-supply stores). Cut out, and keep a stack handy in the kitchen. Write the contents of the container on a label, and circle the date.

Monday, February 16, 2009

The Veggie top 20

I was reading Serious Eats this morning and oh wow she had a good post.

"If you were going to cook regularly for friends and/or family, 5 nights a week, you would basically need 20 recipes to get your through a month. This allows for dining out, and pizza night once a week as an example.

What 20 dishes, should every home cook know? i have some thoughts here, with a decided italian slant. In no particular order, but am struggling to complete 20 dishes that most people would not mind having 12 times a year."

... and then she lists her 20. But it got me thinking about my monthly menu, and how many times I serve a staple just because I can. Not very adventurous or creative, no? And as much as they love a good mac n chz, do I really need to serve it once a week? Probably not. Not when they could be having pesto linguine or spaghetti with fall veggies or mushroom manicotti or florentine ravioli instead. So, I am going to think a bit while my girls are schooling today.... put it on the backburner, as it were. Going to try to come up with a monthly menu of 20 meals. A new staple. A better staple. ANYTHING for a change, right?

And while I'm here, how about instead of 20 dishes everyone should know, what about 20 BASICS everyone should know. For vegetarians the list is a little different. We don't necessarily need to know how to broast and braise. Rather, we should know how to blanche and can and stew and grill and stuff and create. We should know methods rather than recipes. We should know our ingredients and learn how to use them to their best savor. So, I'll be thinking on that as well.

But, in the meantime, I am interested in your 20 dishes, your 20 basics. What are your suggestions?

Thursday, February 12, 2009

Poached strawberries?

My friend Mindy invited us over for lunch this weekend and having just bought sugar cookies to make valentines, I offered to bring dessert. But as I sit here thinking about how to dress up my Valentine cookies.... I think, "Simple and sweet. And NEW. And different!" My first thought was crunch coated mini ice cream balls. But otoh, what do you think about champagne poached warm strawberries with scooped crème fraîche or mascarpone on top? I've never poached berries before, and of course would have to use a suitable substitute for the champagne, but it would be easier on the figure, and put more focus on the berries. And I could use frozen yogurt or Soy Dream instead of ice cream. Hmmm.....

Wednesday, February 11, 2009

My next adventure: Chocolate "Cheese"cake

Chocolate "Cheese"cake


1 block of Silken Tofu (drained)
1 Graham Cracker Pie Crust
1 cup chocolate soymilk
1/3 cup cocoa powder
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup dark chocolate chips (optional)


1. Cut block of tofu into small chunks and put into the blender.
2. Add soymilk, sugar, vanilla extract, and cocoa powder and blend well until smooth. If you'd like, add chocolate chips.
3. Once all are combined, pour into the pie crust and bake for 35-60 minutes in a preheated oven at 350º or until the top appears solid.
4. Chill for 1-2 hrs before serving. Garnish with soy whip or other non-dairy whipped topping.

Notes: I wonder how it would set with a swirl of peanut butter in there... or maybe bananas.... or maybe both. And y'know, I think pb chips instead of choc chips might do the same thing. OH!! Wouldn't this be good as mini's??

The Great Meatout 2009

Most followers of this blog are already veggies, but I got this in my mail this morning and thought I'd pass it on. It comes from the meatout site. They also offer a veggie starter kit that might be kinda fun to peruse. :)

Why Meatout?

"Kicking the meat habit" holds lasting benefits for consumer health, world hunger, resource conservation, environmental quality, and animal protection.

Kicking the meat habit reduces our risk of heart disease, stroke, cancer, and other chronic diseases that cripple and kill nearly 1.4 million Americans annually.

Kicking the meat habit decreases our exposure to infectious pathogens like Salmonella, E. coli, and Campylobacter, which kill several thousand Americans annually and sicken millions more.

Kicking the meat habit raises our energy level, lowers our food budget, and simplifies food preparation and cleanup.

Kicking the meat habit frees up grains and other foods that can be used to feed the world's hungry. Animals are extremely inefficient "protein converters;" it can take up to 16 pounds of grain to make 1 pound of beef.

Kicking the meat habit preserves our topsoil, water, and other food production resources vital to the survival of our children and their children.

Kicking the meat habit protects our forests, grasslands, and other wildlife habitats from encroachment by cattle ranchers while reducing the polluting effects of methane, soil particles, manure, and pesticides on our air and water.

Kicking the meat habit saves animals from caging, crowding, deprivation, drugging, mutilation, manhandling, and agonizing slaughter. Each person who adopts a plant-based diet saves over 80 innocent, sentient animals each year. Over a lifetime, an individual can save more than 6,000 animals just by going vegan.

Monday, February 9, 2009

Apple Cheesecake

Quick and easy and it was delicious! This is what they were supposed to look like.

Mine never made it to the BAR stage. Everyone just scooped and went. :)

1 pouch (1 lb 1.5 oz) oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Note: I used pecans instead of walnuts, one brick of cream cheese instead of 2, 2 cans of apples instead of one, and ginger, allspice and cinnamon instead of just cinnamon. YUMMY!

Friday, February 6, 2009


So I don't forget...

Vegetarian Pastitsio

Chicken Salad for Michelle

Fiesta potato cakes

Heart stopping Mac n Cheese

Doesn't this sound amazing?!

Heart stopping mac and cheese.

1 stick of butter
5 TBS flour blended to make a roux
1 cup heavy cream plus some whole milk to desired consistency and about
2 cups of shredded cheese, chedder, gouda, parmesan and whatever else is lurking in the fridge, plus
1 tsp dijon mustard.

I mix and blend and being a cheese lover, tend to have a bunch to choose from, ya need at least one good melting cheese to bind everything, so gouda, or monterey jack is pretty much a staple here, other wise everything will separate. The other cheeses are up to you.

Preheat oven to 350, butter a baking dish and put a pot of water on to boil, add salt, and have ready your favorite pasta and some gold fish crackers crushed and at the ready.

Make your sauce, first by melting the butter, then whisking in the flour and cook until you can smell that the flour is cooked, about 3 minutes, on low heat, gently whisk in the cream and then the cheese and adjust consistency with milk.

Cook the pasta until barely done, it will finish cooking in the oven, drain, reserve 1 cup of pasta water just in case... put pasta in the dish, pour sauce over it, mix and top with crackers, bake, covered for 15 min. then uncover and bake 15 more, then let it rest, set the table, grab a glass of wine, claim your spot on the couch, eat and nap.

Wake me up in March.

Comfort Food

We stopped by the health food store the other day and brought home a box of Sam's Chicken. Before I dive in and try to mimic the recipe, does anyone else happen to have it already? I am all ears!

Also going thru a few trial and errors looking for the perfect risotto recipe. Which is your favorite risotto? And which ones have you tried?

And now, tortellini soup. Nice and simple.

Tortellini Soup

1 to 2 lbs. sausage patties - or chicken or terkettes or whatever
2 large boxes of broth (I like the Imagine brand No-chick broth)
1 14.5 oz can of tomatoes (I prefer the one with garlic and tomatoes, fire-roasted if you can get it)
1 can canellini (or northern beans), rinsed
2 packages of tortellini (any kind: 3 cheese, spinach ricotta etc...)
2 carrots, sliced
Fresh spinach (or escarole - or any green)
Seasoning to taste

In a separate pot, bring water to boil for tortellini (don't cook the pasta in the soup, it gets too mushy and "steals" too much of the broth). Meanwhile, cook sausage according to instructions then cut into bite size pieces. In a large pot, combine broth, tomatoes and carrots. Bring to a boil then lower heat to simmer. Add salt, pepper, oregano or any seasoning of your choice. (When using sausage, take it easy on any additional flavor - the broth, tomatoes and meat have heavy flavor). When the water in your other pot boils, add tortellini and cook according to package directions but shorten the cooking time by a minute or 2 to avoid mushiness when added to soup. Drain tortellini. Just before serving, add tortellini, beans and spinach to soup pot.

Serve with crusty bread, fresh apples and cheese :-)

Tuesday, February 3, 2009

When life hands you lemons....

Reprinted from “The Lemon Juice Diet,” Copyright 2008 by Theresa Cheung.

15 Hidden Health Secrets of Lemons

By Theresa Cheung

Did you know the Ancient Egyptians believed that eating lemons and drinking lemon juice was an effective protection against a variety of poisons, and that recent research has confirmed this belief?

There are many health benefits of lemons that have been known for centuries. The two biggest are lemons’ strong antibacterial, antiviral, and immune-boosting powers and their use as a weight loss aid because lemon juice is a digestive aid and liver cleanser. Lemons contain many substances--notably citric acid, calcium, magnesium, vitamin C, bioflavonoids, pectin, and limonene--that promote immunity and fight infection.

These are well-known health facts about lemons. But there’s so much more to this little yellow fruit. Here are 15 that I’ll bet you didn’t know. Whether you use them in the form of juice, teas, drinks, dressing, poultices or in the bath, take advantage of lemons’ natural healing power.

1. Abolish Acne

Lemon contains citric acid, which can be effective in treating acne. The vitamin C found in citrus fruits is vital for that healthy glowing skin while its alkaline nature kills some types of bacteria known to cause acne. In addition to drinking lemon juice with water first thing in the morning, here are some suggestions on how to prepare a homemade acne treatment using lemon:

· With your finger or a cotton ball, apply fresh lemon juice on acne and leave it overnight. Wash with water the following morning. There may be an uncomfortable sensation of burning at first, but it will soon disappear.

· Mix one part of freshly squeezed lemon juice with an equal part of rose or honey water. Put the mixture on affected areas for at least half an hour. Wash it afterwards with water. This application should be repeated twice daily, ideally in the morning and the evening.

Note: these remedies are safe and natural, but if acne is severe or there are open wounds, consult your doctor first.

2. Abandon Your Anxiety

Research has shown that lemon balm has a calming effect and therefore may be able to help remove fatigue, exhaustion, dizziness, anxiety, nervousness, and tension. It is also believed that inhaling lemon oil helps in increasing concentration and alertness. It can therefore be used as a room freshener in offices to increase the efficiency of the employees. If you’re feeling tense sprinkle a few drops of lemon balm essential oil (Melissa officinalis) on a handkerchief to inhale.

3. Canker Sore, No More

The proven antibacterial and antiviral properties of lemons can accelerate the healing process in the case of cankers. Mix the juice of freshly squeezed lemon into a glass of lukewarm water and rinse your mouth with this solution; do this three times a day. There may be a burning sensation when the lemon juice comes into contact with the canker, however, the more frequently you use it, the less burning there will be.

4. Leave the Fever

Chills and fevers may be due to a variety of causes, but the lemon is always a helpful remedy. Here is a method that can ease symptoms: add the juice of 1 lemon to a cup of hot water with honey and drink at once, then every 2 hours until the fever or chill subsides.

5. Cold and Flu Got You Blue?

When you have a cold, the healing power of lemons works both internally, by supplying urgently required vitamin C to your defense cells, and externally, through the application of its antiviral properties to the virus on the mucous membranes in the nose and throat.

At the first indication of a cold – a runny nose or sore throat –try to give your body as much immune-boosting vitamin C as you can so that the virus is eliminated before it gets a chance to take hold. Drink the freshly squeezed juice of 1 lemon in a glass of lukewarm water every 2 hours.

If you have a sore throat, add the juice of 1 lemon and 1 teaspoon (5ml) of sea salt to 1 cup (250ml) lukewarm water. Gargle three times a day for 1 minute to diminish the burning sensation. If it’s a case of tonsillitis, gargle every 2 hours for at least 30 seconds with the freshly squeezed juice of 1 lemon. Tilt the head back to allow the antibacterial and antiviral properties of the juice to flow into the back of the throat. You can swallow the juice when you have finished gargling thereby benefiting from an immune-boosting vitamin C shot.

6. Cure Corns and Calluses

Lemon poultices applied overnight are a good home remedy for corns and calluses. Place a slice of lemon approx 5 mm thick on to the corn, bandage and fasten. Dabbing the affected area with lemon essential oil also helps accelerate the healing process. Take care to only use the undiluted oil on the callused area using a cotton ball or Q- tip, as it is too strong for un-callused skin.

7. Erase Eczema

If you suffer from skin infection such as eczema, a lemon wrap may offer relief. Add 8 drops of lemon essential oil to 1 cup (250ml) lukewarm water and 1 tablespoon (15ml) of liquid honey. Honey also has anti-inflammatory effect and strengthens the healing power of lemon.

Soak a linen cloth in the liquid, squeeze out the excess, and gently place the cloth on the affected area for 15 minutes, 2 to 3 times a day. Not only will this ease the infection, it will counter the overwhelming urge to scratch.

8. Fight Fatigue

Long distance walkers, world travelers, and explorers look upon the lemon as a Godsend. When fatigue sets in, they might suck lemon juice by piercing the top of the fruit with a straw, giving themselves a quick-acting medicine and a lovely refreshment.

Explorers also use lemon for protection against many infections of the tropics. A small amount of lemon juice will quench thirst more effectively than many times the amount of water. Experienced travelers declare that when they add lemon juice to ordinary drinking water, in various localities, it acts as an antiseptic and prevents illness due to allergy to different water supplies.

Lemon oil also seems to be able to stimulate brain activity so whenever you feel tired for no reason or are finding it hard to focus or concentrate, add 4 drops of lemon oil to a water-filled aromatherapy lamp. Alternatively, drink a glass of lemon water every few hours.

9. Hexed with Halitosis?

Lemons can help freshen breath that has gone sour after consuming certain spices, alcohol, cigarettes, or that is caused by insufficient salivation. To keep breath fresh, thoroughly rinse your mouth several times a day with the freshly squeezed juice of 1 lemon in a glass of lukewarm water. Chewing on a lemon slice after every meal will also help.

10. Healing Hypertension

Garlic and onions have been shown to be effective in the fight against hypertension, and they combine well with the healing power of lemon. Add 3 crushed garlic cloves and 1 chopped onion to 1 quart or cold skimmed or low fat milk or soy milk. Slowly bring to the boil and let it stand for 5 minutes. Pour through a sieve and chill. Add the freshly squeezed juice of 3 lemons and sip throughout the day.

And if you suffer from high cholesterol, don’t forget that the pectin power in lemons along with its other metabolism and circulation boosting nutrients can help lower cholesterol.

11. Smite a Bug Bite

If the stinger is still in the skin, take it out with a pair of tweezers. Massage 1 to 2 drops of lemon oil, mixed with 1 teaspoon of honey, into the skin around the bite.

To repel insects, add 20 drops of lemon oil to 1 cup (250ml) of water and spray into the air. It smells great and repels insects at the same time. Another home remedy is to place a cotton ball soaked in lemon oil in your bedroom. If you are sitting outside in the evening, apply lemon scent to skin areas not covered in clothing. Or, add 10 drops of lemon oil to 1 ½ oz of sunflower oil and rub into the skin.

12. Put Insomnia to Rest

Several studies have found that lemon balm combined with other calming herbs (such as valerian, hops, and chamomile) helps reduce anxiety and promote sleep. In a recent double-blind, placebo-controlled study, 18 healthy volunteers received two separate single doses of a standardized lemon balm extract (300 mg and 600 mg) or placebo for 7 days. The 600 mg dose of lemon balm increased mood and significantly increased calmness and alertness.

13. Pulverize Pain

Even though it tastes bitter, lemon juice has a powerful alkaline effect in the body and is therefore a natural agent against excess acid, which is in part responsible for rheumatism. Drink the freshly squeezed juice of 1 lemon in a glass of lukewarm water 3 times a day and if you experience severe pain add the juice of 2 lemons 3 times a day.

Lemon oil has pain-relieving qualities, so to inhibit inflammation and ease pain, massage the affected area daily with several drops of lemon oil mixed with 1 tablespoon (15ml) jojoba oil.

14. Save your Stomach

Drink the juice of 1 freshly squeezed lemon in a glass of lukewarm water after each meal. The lemon acid will stimulate the production of stomach acid and the activity of stomach muscles.

15. Say Adios to Varicose

Lemon oil has vessel-strengthening properties that can help fight varicose and spider veins. For spider veins, take 2 to 3 drops of lemon oil every day and mix in a small bowl with jojoba, avocado or almond oil and massage the affected area.

For varicose veins,add 6 drops of lemon oil to 1 ½ oz (50 ml) wheat germ oil, and 2 drops each of cypress and juniper oil. Use this mixture daily for a gentle massage of the legs from bottom to top, in the direction of the heart. For a vein and vessel-rejuvenating bath add 8 drops of lemon oil to a warm bath. Also add 4 drops of cypress oil blended with 1 tablespoon (15ml) of honey. Soak in the bath for 15 minutes and when you come out, pat your skin dry – don’t rub it.

Monday, February 2, 2009


Very rarely do I use people as guinea pigs, but last night I felt fairly confident no one would die from flavor boredom :) Aaaaaand, we have a winner! I give you:

Superbowl Sliders

(Picture will be posted asap)

4 Boca Burgers, cooked (original flame-grilled)
6 Morningstar Farms Sausage Patties, cooked just under done
2 cups taco flavored cheese
4 pieces whole grain bread, broken up and crumbed
4 eggs
3 Tbs quick-mixing flour
1 med onion, chopped
1 can chopped green chiles
1/2 c butter or margarine

Dinner roll size buns
Fresh salsa
Cheese, if desired

Saute' onion and chiles in butter til tender. Meanwhile, microwave or cook sausages and burgers until just under done, then crumble roughly. In large mixing bowl, combine all ingredients and mix thoroughly. (I used my hands. Easier.) Form large soup spoon size patties and fry til done on both sides, approximately 5-7 minutes.

Most people last night ate them with just a healthy slathering of guac across the inside of the bun. Not a guac fan? How about French onion sour cream instead?

I was also thinking how this would also be yummy as a meatloaf. Throw some taco sauce or salsa in the loaf pan and then pour the burger mix on top. Served with cheddar jalepeno mashed potatoes and fresh green chile and lime roasted corn on the cob... sounds delicious to me anyway.

Feedback is welcome and very much appreciated :)

Veggie Bistro for download

Thought I'd go ahead and post the link for the hard copy that I made for Deb. In case anyone is interested... it's a definite WIP. :) Also adding it as a link on the sidebar. Enjoy!
Veggie Bistro
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