Have you heard about October Unprocessed? I signed up because I thought it would be a great way to clean up my act after a summer of whatever! I know it’s late in the game to be sending out this message, but I just started thinking some of you might like to join in the FUN! Hop on over to the link and sign up then follow me here for food ideas and thoughts on taking care of yourself! I’m looking at October as a kickstart to being as healthy as possible before winter hits and we’re all inside breathing each others germs. Hello Chlorella! I pop this green pill (15 to be exact; half in the a.m. and half in the p.m.) every day to keep my immune system in top form. No colds for me.
I started today with Blue Corn Pinon Pancakes. They are delicious and of course totally unprocessed. You can find out what Andrew means by “unprocessed” when you check out the site. It’s pretty simple, but might be difficult if you rely on prepared foods a lot. However, totally worth giving it a try.
Blue Corn Piñon Pancakes
3/4 c blue cornmeal
1/4 tsp salt
2 tsps raw sugar
1 cup boiling water
1 Tbs ground flax
3 Tbs hot water
1/2 c almond milk
2 Tbs melted butter or coconut butter
3/4 c whole wheat pastry flour
2 tsps baking powder
1/2 c piñons
Mix ground flax seed and 3 Tbs hot water together; set aside
Mix together blue cornmeal, salt and sugar
Add boiling water and set aside
Mix together pastry flour and baking powder
Add the flax seed mixture to blue cornmeal mixture
Stir in butter and milk
Stir in flour mixture just until all ingredients are moistened.
Cook on heated pan
Serve with warm pure maple syrup
Happy spring! I am sitting on my front porch, newly swept and ready for summer, enjoying a beautiful sunny Santa Fe morning. While I was away for three months in England, I found it difficult at times to eat healthy. Actually, almost all the time. I also became addicted to sugar again. Yes, addicted! (Do you know that the part of our brain that lights up with cocaine use is the very same part that lights up when you eat sugar? Yeah, that’s right, sugar is addictive and destructive.) I also packed on the pounds, felt lousy and even depressed. Then the health coach started putting two and two together and realized that my diet was doing me in and I better listen to what I tell people every day, “what you eat makes a difference in how you feel!” So I quit sugar, cold turkey and within three days, the brain fog lifted, the bad thoughts left and I started feeling like my old self. I also tried to find the healthiest item on the menu when eating out and to be mindful when cooking in our flat. When I returned home a few weeks later, I went back to a total nutritarian lifestyle and I’ve lost 11 pounds in two and a half weeks, and I feel great. I’m convicted now. I could not have seen more clearly the night and day difference between how I feel when on a nutritarian diet vs. a sugar laden, nutrient poor diet. (And BTW, my lady friends of a certain age, I suffered terrible hot flashes during my detour of bad eating, but when I stopped the sugar, the hot flashes went to almost nothing, and since I returned to total nutritarian, I’ve not suffered a single one. Yes, what you eat is that powerful!) Now, on to the fun!
This is a recipe I adapted from the seasonal A’peas’ment salad at Viniagrette: A Salad Bistro, here in Santa Fe. Nutrient dense and delicious!
Breakfast in Britain is a bit of a brain twist for Americans. They serve beans (pretty much like the pork n’ beans in a can we know from home) and mushrooms, cooked tomatoes, along with bacon, ham or sausage, or sometimes all three if you get the big breakfast, eggs of your choice and toast, brown or white.
Granted, eggs and meat are quite familiar in the USA, it’s the beans, mushrooms and tomatoes that throw us. There is also tea or coffee, of course.
And sometimes, even a great view!
Since I have grown used to my green super smoothies at home, I have readjusted my breakfast thinking when I am traveling. Mushrooms are a super food, so I love that I can have them for breakfast and I quite like eggs, so I have them either poached or boiled, but occasionally fried. I was really impressed one evening at Three Tuns pub, Hay-on-Wye, Wales, when I also had a mushroom risotto with a breaded poached egg on top. Now that was delicious.
I have had more toast here than a year of breakfasts at home, but the jams are so delicious, it’s hard to pass up, even when making breakfast in my flat. I passed an honor jar jam sale on the street one day and paid 2 pounds, a steal compared to other jams I’ve seen, (or bought) for Ed’s Forest Fruits, which my friend Rachel tells me would be blackberries and currants.
Whatever it is, the fruit is big and chunky and super delicious and so I’ve had toast on more than several occasions. However, for breakfast, most days in my flat, even though there is a blender and I could make a smoothie, I have taken to having salad,
sweet potato and fruit.
Now that is a breakfast to write home about! Fills me up and tastes great. I am definitely adding mushrooms to the mix when I get home and I may never go back to the smoothie. What?? That’s right, as great as they are, why not have all that yumminess in it’s natural state? We will see, but for now…please pass the jam!
If you like this post, please share, and don’t forget to say what YOU are having for breakfast these days!
My mom, Neta Joyce McCulloch Thompson, died last Monday night, January 27th. Having been in pain most of her adult life, she is now released from that, but it doesn’t make it easy for her to be gone. I miss her. While getting ready for the memorial service on Saturday, something crossed my mind and I thought, “I have to remember to tell mother about that…” and in an instant it hit me, I couldn’t. No matter how prepared we think we are for a parent’s passing, when it happens, it is far harder than one can imagine.
My mom was a good cook. Her mom was too. When visiting mama McCulloch, for breakfast we would have homemade jam and fresh biscuits, ham, and sausage, and bacon and eggs. There was always some kind of cake, made from scratch of course, and cookies, and candies. Dinner time would have a table spread with any variety of meats and vegetables. She also would cook up anything my grandfather happened to shoot, like squirrel and dove. Though I only sampled the dove, my younger sister remembers well, getting up early one morning to see four legs sticking up out of the pan on the stove, a raccoon raiding the garage, my grandfather had shot. My mom learned from the best, though there was never any wild animals cooking in our kitchen, just the best fried chicken ever.
Mother was definitely a product of her generation of cooks. Though she cooked a lot of things from scratch, she took advantage of the quick products that showed up on the grocery shelf. Pillsbury was a prominent product in our lives, from the Orange Danish Rolls we had every Sunday morning for breakfast (seriously, we did) to the crescent rolls she wrapped around hotdogs with a little slice of cheese and mustard, our Pigs in a Blanket. Loved them. But the best Pillsbury recipe was her prize winning Colossal Crescent Cheeseburger.
She entered the Pillsbury BakeOff contest in 1973 and was selected as one of the 100 finalists, who were then flown to California to recreate their recipe for a panel of judges. Bob Barker was the MC for the contest, host of The Price is Right (which my mom watched every day of her life, even after Drew Carey became the host). She won a stand mixer and a range oven. Know what that is? A stove with two ovens. Fancy! She also won $100 and her flight to CA. Though she didn’t make it to the top five, she had a great time and was honored to have been part of the contest.
While going through pictures for my mom’s memorial, we found her notebook of memorabilia from the BakeOff. We found an article that ran in the local paper, we lived in Tullahoma, Tennessee at the time, in which she referred to herself as a “lazy cook.” Though my mom was far from lazy at anything in her life, I guess to her, using convenience products was a shortcut that got thrown into the lazy category. I know she didn’t love to cook, as she had so many other interests that kept her busy, but she had some standout dishes that I still remember well. She enjoyed having people for dinner and making something beyond the “lazy” category at those times.
Oddly, she never taught us to cook. My sisters and I all learned in Home Ec classes the basics of cooking. When I left home my signature dish, okay, the ONLY thing I could make, was chocolate chip cookies, but they were the best chocolate chip cookies around. However, I married young and out of necessity learned to cook far more than chocolate chip cookies. And unlike my mom, I do love to cook. I give her credit for this though, because cooking was such a part of our lives. From a grandmother who showed me the beauty of a big spread, to the times spent with extended family around the dinner table, and my mom’s incredible ability to make some fantastic dishes, I became a foodie. I think there is nothing better than a good meal with friends and family and wish that more people took the time to slow down and just enjoy the art of cooking.
I did teach my three sons to cook and they are the primary cooks in their families. I love that in today’s world that a man doesn’t have to be a chef to cook, but can cook for family and friends, just like mom’s always were expected to in the past. My younger sister turned out to be the best cook in our family and her daughter, Sierra, follows in her footsteps, as do my boys in mine. Here’s to the fourth generation of McCulloch cooks and here’s to my mom. And for you, her recipe for Colossal Crescent Cheeseburger.
Saute onions, if using; brown meat and add seasoning packet and optional chile powder; add optional green chile
I used this Penzeys Taco seasoning powder instead of a small package. I used 6 Tbs.
This is how your spokes will look
Place last four in middle
Press them out to look like this
Pile your meat and cheese in the middle; wrap spokes up around mixture
It will look like this
Seal it up; brush with milk or water and sprinkle with sesame seeds
And VOILA! Colossal Crescent Cheeseburger!
Below is the original recipe, however, I upgraded this when I cooked it this past Sunday for the Super Bowl gathering I attended. I used organic grass fed and finished bison, mild cheddar cheese, 1/2 a cup of sautéed onions, some green chile, about 1/4 of a cup, and 1/2 tsp of chile powder for good measure. Whichever way you make this, I hope you enjoy!
SEE BARS – Super Easy Energy Bars: This is my new fruit and nut bars with a bit of chocolate. Cut them in bars for a trail snack to keep your energy up, or cut bite size pieces for a small snack. However you roll, these bars are a perfect punch! SEE the difference in taste by using the best ingredients and making the bar yourself; SEE the savings in not buying prepackaged goods!
*Use natural cocoa, as it is higher in fat, tastes better, and will provide more energy. *Use a high quality 85% chocolate and no less than 70% *Look for juice sweetened dried fruit. Not absolutely necessary, but I think they taste better and you avoid processed sugar.
It’s Friday Foodie Time! It’s Friday Foodie Time! Let’s cook and have some wine, It’s Friday Foodie Time! (Some of you are old enough to know the tune this might be sung to. Everyone else, just make up your own.)
So here’s a super quick salad recipe my sister sent me from Azerbaijan. (Say what? A country that used to be part of the Soviet Union. Next to Turkey and Iran. She lives in Baku.)
This is super simple and can be eaten on it’s own or piled on some greens of some kind. I think it would be really great with arugula. Beans are highly nutritious, but get a bad rap because of their gas producing ways, but if you eat beans on a regular basis (one cup a day is what you should aim for) and keep your gut cleared out by eating plenty of healthy fiber, the gas will be little and the aroma non-exisistent. Really! What’s so great about beans? They are starch resistant, good for the heart and should be part of any diabetics diet. Dr. Joel Fuhrman explains it all here. So here’s your recipe. Enjoy!
This is one of my all time favorite soup recipes, adapted from the Vegan Piggy, a blogspot that has been inactive for several years now. I changed up the amount of broth, the tomatoes and spices a bit. It is definitely a very tasty, easy to make, delicious soup.
One thing about my videos, I do them as they come. I don’t set a stage or anything like that. I’m cooking just like you are sometimes, in pajamas early in the morning (that would be in this video for sure), or in the evening, tired at the end of a long day. Life happens and taking time to cook, means you fit it in where you can. The great thing about soups, they are easy to do in the morning, as you can chop up everything, throw it in a pot and let it simmer while you dress for work. Ladle some up into a jar, throw the rest in the fridge for later, and you walk out the door with a great lunch. Add an apple and cut up veggies, and you are well fed. Then you have lunch for the week, or dinner the next night.
Here’s the video and the printable recipe is at the bottom.
If you like this video, please share it with your friends by clicking on the buttons below. Enjoy!
Just a few travel tips for you today. Traveling can be really tough on the healthy eating, so try a few of these on your travels. Enjoy a dessert or two along the way, or whatever your favorite indulgence might be, but limit yourself and you can go home feeling great about your trip.
Fall and spring are the best times to enjoy asparagus and so I thought I would share with you a simple way to rid the spear of the woody, chewy ends. This works without fail, and though may seem wasteful, it’s no more wasteful than leaving the uneaten portion on your plate. You’re just getting rid of it ahead of time! I’ve also included a simple recipe you can try with these delicious green spears. Enjoy!