I have never been one to add salt to my foods and actually I do not even have a salt and pepper shaker on our kitchen table. Although a  few months ago, I was eating at one of the local hotel restaurants and they served these yummy brioches with a side of butter sprinkled with pink salt. After one tiny nibble ( tiny because I was not positive that it was salt ) I became hooked.

Now I solely use sea salt in all my cooking.  It is much less refined than table salt ( less processing is always better), and it’s trace minerals give it its distinct taste and provides the body with some added nutrition.

There are many places that manufacture sea salts - from Hawaii to Cape Cod to France, however, I have yet to find the perfect one for me so if any of you have a sea salt you wear by please let me know!

Although sea salt has not been processed as much as table salt, it is important to eat it in moderation. It’s yummy though and just an extra sprinkle of it will surely to be enough to satisfy your taste buds.

Be well,

This recipe was a hit with everyone! And again, it fit my soup criteria of being extremely easy to cook.

Thai Chicken and Noodle Soup

• 1 TBSP olive oil
• 1 garlic clove, minced
• 2 skinless, boneless 6 ounce chicken breasts - chopped
• 1/2 TSP turmeric
• 1/4 TSP cayenne pepper
• 1/2 cup creamed coconut
• 3 3/4 cups chicken stock, hot
• 2 TBSP lemon or lime juice
• 2 TBSP crunchy peanut butter ( I used smooth)
• 1 cup of egg noodles broken into small pieces
• 1 TBSP scallions
• 1 TPSP fresh cilantro
• Salt and Pepper to taste
• Shredded coconut and fresh red chili to garnish ( I didn’t do this)

1. Heat the oil in a large pan. Add the garlic and then the chicken and stir fry for 3 to 4 minutes
2. Sprinkle the creamed coconut into the hot chicken stock and stir until it dissolves. Pour onto the chicken meat and add the lemon or lime juice, peanut butter and egg noodles.
3. Cover the pan and simmer for 15 minutes. Add the scallions and fresh cilantro, season well with salt and pepper. Simmer for 5 minutes longer.
4. If you garnish; heat the shredded coconut and chili in a small dry skillet fpr 2 to 3 minutes, stirring frequently, until the cocnut is light brown.
5. Pour the soup into bowls and sprinkle with garnish.

This serves about 4 people and the whole pot was gone in about 10 minutes! Next time I plan to double and make the garnish.

Pumpkin soup is next..sounds great to me but lets se what the family thinks!

Be well,

I am on a crusade to cook up as many soups that look good ( great photos) and sound good  from, The Cook’s Encyclopedia of Soup. I began this crusade for many reasons….

• most important reason: they are simple to cook
• they are nutritious
• they are yummy
• everyone loves them in my family ( although Pearl is slightly picky)

The first soup I tried was the Tomato and Blue Cheese Soup. Ok, it sounded good to me because I enjoy the occasional nibble of blue cheese on my salads. But when I started cooking it up I started to think about the others in my family. At the last minute I almost threw in goat cheese instead of the blue cheese but I thought about the movie, Julie and Julia, and decided to stick with the recipe.

I should have gone with my instincts.

It was ok but the kids really truly disliked it ( I would write their comments but hmmm…they were not pretty).

My second soup attempt was, Pasta and Chick-Pea Soup. And it was a family pleaser!

Here is the recipe:

• 4 TBSP of olive oil
• 1 minced onion
• 2 minced carrots
• 2 finely chopped celery stalks
• 14 ounce can of chickpeas, rinsed and drained
• 7 ounce can of cannellini beans, rinsed and drained
• 2/3 cups of pureed tomatoes
• 1/2 cup water
• 1 1/2 quarts of vegetable or chicken stock
• 1 sprig of rosemary
• 2 cups of dried conchiglie pasta
• salt and pepper to taste
• shavings of Parmesan cheese to serve

1. Heat the oil in a large pot and add the chopped vegetables. Cook over low heat ( don’t forget to stir) for 5 to 7 minutes.
2. Add the chickpeas, cannellini beans, stir well, and cook for 5 minutes Stir in the purred tomatoes and water. Stir and cook for 2 to 3 more minutes
3. Add 2 cups of stock, the rosemary and salt an pepper. Bring to a boil and then smiimer for 1 hour.
4. Pour in the remaining stock, add the pasta and bring to a boil. Lower the heat, and simmer for 7 to 8 minutes ( pasta is al dente!)
5. Remove the rosemary and serve with the Parmesan cheese.

I was telling a friend of mine this recipe and she thought some swiss chard, kale or spinach would be a great “colorful” addition. Brilliant, I thought. Next time I will definitely add it.

Be and eat well!

I wrote about how I like to look at food list..how they inspire me to buy and cook with foods that I may have forgotten.  I thought it might be a good idea for me to create my own list - my favourite, everyday foods. Once I started typing away at my list I realized it was quite big! I thought about categorizing but well….nah.

My favourite super nutrient packed and yummy foods!

1. avocados
2. fuji apples
3. blueberries
4. broccoli
5. almonds
6. red onions
7. tomatos
8. good olives
9. salmon
10. spinach
11. basil
12. cilantro
13. thyme
14. egg
15. goat cheese
16. brown rice bread
17. butter
18. olive oil
19. dark chocolate
20. licorice mint tea
21. coffee
22. cream
23. sugar ( for my coffee!)

*** these foods I readily have in my pantry or fridge***

The foods I would like to eat more of:

1. kale
2. swiss chard
3. cabbage
4. beans
5. more fruit - kiwi and such ( I am not much of a fruit eater except in my daily smoothies)
6. leeks
7. root vegetables: squash, pumpkin ( not potatoes though - not my thing)
8. seeds

I am sure I could think of more but for now, that is about it.

I try to purchase all my foods/produce from the local farmers and organic. I really feel that when I buy local and/or organic I am not only helping to keep my family healthy but also the planet.

Be well,

PS If you have any simple recipes to encourage me to eat more of the foods I want to eat more of, please send them my way!

I love cookies. Always have but really I only nibble on a few types…mostly chocolate chip and macaroons. Funny though, I have never baked macaroons before. So the other day, I decided to buy some coconut, find a recipe and bake up a batch.

Off to allrecipes I went, found the recipe below and got baking. For some reason I thought macaroons had no flour in them but this recipe called  for a little. I used spelt though with no problem. And I was quite surprised to see what few ingredients it did have and how simple they were to make ( and fast…although that is extremely dangerous for me!)

Coconut Macaroons

Ingredients:

1. 1 1/3 cups flaked cocnut
2. 1/3 cup sugar
3. 2 TBSP flour
4. 1/8 tsp salt
5. 2 egg whites
6. 1/2 tsp vanilla

Directions:

1. In a small bowl, mix and combine the coconut, flour, and salt. Stir in the egg whites and vanilla.
2. Drop a rounded teaspoonfuls onto greased ( really grease them because mine stuck) baking sheets. Bake at 325 degrees F for 18 to 20 minutes. Cool on wire rack.

Merrin and I love these but we have decided to fiure out the best way to dip half of them in dark chocolate. That would be super yummy!

Be well,

I like these types of articles. Lists with foods we could be eating more of or ones not to be eating so much of. It encourages me to cook more of the super nutrient packed foods….like swiss chard which I love and so does most ( not so much Pearl) of my family.

Looking down the list, I see beets on the very top. Uggggg. I think my mom tainted me from beets for the rest of my life. I have tried  them in many different ways ( and if you have a recipe that you think I couldn’t resist, please send it!) but nope, I have never been able to eat them.

Next time I head to the market, I am going to get some cabbage and dried plums. Cabbage, I know will get eated and if I wrap up the dried plums in some prosciutto and baked them, I think my family would love it.

Bring on the new year with some new ( or more of) these great foods!

Be well,

I have always loved chocolate but it wasn’t until my time working at a Swiss hotel in Boston in my late teens, that I truly found an appreciation for good quality dark chocolate.

Since my time working and spending summers in Switzerland, I only eat the good stuff, so yes I am a complete and true chocolate snob. And I have no problem being called that either. Over the years, I have been very happy to read about all the benefits of eating dark chocolate ( so now there were no excuses to my daily indulgences - it is good for me!) Dark chocolate ( with cocoa content of at least 65 or more %)  is full of flavonids which may help in reducing blood pressure, antioxidants to fight off those free radicals and plus many more healthy benefits.

I am not giving you all permission to eat a pound of chocolate, but what I am suggesting is that you might want to indulge in a small piece of rich dark chocolate during the holidays ( and maybe carry it through the new year!). At the moment, I am quite enjoying the brand called, Chocolove. I go for the simple - no nuts or berries. Perfectly yummy!

Be well,

I do love curry! And I am glad I do, but after reading this BBC article I realize that I might want to consider eating more of it!

Found in the yellow Indian spice Turmeric, you can find the magical phytochemical, Curcumin.  Past research has given accolades to Curcumin for its’ healing benefits for inflammation/arthritis and gastrointestinal symptoms. However, this BBC article  suggests that Curcumin may have more to offer…scientists have shown that it may  kill off cancer cells.

Ok then, back to  the Father of Medicine, Hippocrates, famous quote,

“Let Food be your Medicine and Medicine be your food.”

Let’s research more whole colourful foods and see what else these foods have to offer. Or better yet, just eat more colourful whole foods! Have any recipes to share?

Be well,

Yummy yum yum yum!!!!!

I was going threw some old Halloween magazines…you know trying to get organized for Pearl’s favourite holiday! and came across this recipe in a Martha Stewart Halloween edition.

She says  not use a can of pumpkin-pie filling but I did and it turned out fine. Since I did this though I did not add the pumpkin-pie spice mix. I also used organic ingredients.

Ingredients

• 2 cups of flour ( I used spelt)
• 1 TBSP pumpkin-pie spice
• 1 tsp of baking soda
• 3/4 tsp salt
• 2 sticks of room temperature butter
• 1 1/4 cup of sugar
• 1 large egg ( I used what I had and it didn’t look so large)
• 1 cup canned solid-packed pumpkin puree ( not pumpkin pie filling)
• 12 ozs of chocolate chips

Directions

1. Preheat oven to 350˚. Line bottom and sides of a  9 by 13 inch baking pan with parchment paper, leaving an overhang on 2 sides ( I always do this when baking cakes but when I baked these I just greased the pan.
2. Whisk the flour, pie spice, baking soda and salt.
3. Beat butter and sugar with a mixer until pale and fluffy. Beat in egg and vanilla, then the pumpkin puree ( mixture may appear curdled). Reduce to low speed and beat in flour mixture. Fold in chocolate chips.
4. Spread into pan. Bake rotating pan halfway through, until edges begin to pull away from sides and a toothpick comes out with a few moist crumbs, 35 to 40 minutes. Let cool on a wire rack.
5. Using parchment overhang, lift cake out from pan. Peel off parchment paper, and use a serrated knife to cut into 24 squares. ( I just kept mine in the pan)

These were so delicious the next day nice and chilly from the fridge!

Enjoy,

My kids are at it again ~ creating some yummy meals that they would eat!

This time we went into the local restaurant, Fujimamas ( yes the same one that is in Tokyo), and the kids demonstrated how to create a really simple, fun and delicious kid-friendly meal.

Please take a minute to watch their show and print up the recipe.

Be well,

For all those art enthusiasts or who have children who are crazy about doodling with colour, you really need to check out this Boulder based company ~ it is beautiful.

But not only is it beautiful, it is a brilliant natural art supply company that makes you feel good about your kids hands getting colourful with paint, clay well you name it. The art supplies are all-natural, certified organic and environmentally friendly ( and so is the packaging!)

They are now available in Whole Foods Market and will soon be available in selected Starbucks stores. Keep you eye out for these…they are great gifts to everyone!

Be well and happy colouring!

The HBDs are at it again! At it in the kitchen that is! This month Merrin ( with the help of Pearl) are making one of their favourite snacks ~ Mochi. It is an easy snack, can be healthy ( depending on what you decide to stuff it with) and is gluten free ( I love that!)

So please go check them out on my site on the Healthy Kids page. Just click on the recipe card!

And watch for them next month as they ventured int a local restaurant to create something really fun and creative!

Be well,

A few months ago, I began to ponder the idea of taping the kids cooking favourite yet simple , healthy ( well sometimes!) snacks and meals.  I asked Merrin and Pearl about it and luckily they are always up for something new. At first we thought Merrin would film but now with a few videos done, we can see that being in front of the camera is where the action is!

You will find their creations by going to www.drheathernd.com and clicking on Healthy Kids. You will then see the recipe card ( above). You can watch their silliness and print up the recipe. We have some good friendly kid recipes coming up and we are even going into a local restaurant to create an adult entree into a kid entree!

Have fun!

PS while you are on the Healthy Kids page, listen to the HBD theme song!

I have to agree with my friend who strongly states, “naturopaths have been saying this all along!” Yes, I have been saying this for a long time and have been promoting Nordic Naturals fish oils – it seems – forever!

I actually suggest fish oils (especially the DHA) for children who have been told they are too active (I kinda think this is a good thing…tough for the parents but great for the kid if directed the right way) and acting up at school. The fish oils nourish the nervous system and I have seen amazing results in children who take the oils – they relax enough to remember to think before they act (might be good for adults too!)

I also remember reading an article when Merrin was newly born about infants who took fish oils their first 5 years had higher IQs. That sold me and then realized that the not only was the higher IQ in the works but my kids were not getting sick. Fish oils are full of Vitamin A, which is fantastic for many things, including the immune system.

One important thing to remember is the quality of the fish oils and the species of fish. I use Nordic Naturals because of their high standards of quality control and heavy metal testing and we tend to primarily eat wild salmon, halibut and some local fish.

Be well,

I am tasty with bittersweet leaves and native to Peru (that is in South America!). Oh I  forgot to mention, that I am  quite stunning with bright orange flowers nestled amongst green shiny leaves!

While living in Peru, the Incas would throw me (gently of course) into their salads for a splash of colour but I was also used for medicinal purpose – maybe because I am full of vitamin c?

Thomas Jefferson soon discovered us (he was an avid gardener and farmer!) and  planted our seeds in his vegetable garden at Monticello.

Since I have a peppery taste I tend to ward off many garden pests. I have only one request if you plant me in your garden, please do not over water me! I can not stand a soggy wet soil!

So put in me in your flower arrangements or in your dinner salad as I will add some colour and flavour to your table!

Be healthy!

In the summer time, while I grow on my vines, the most lovely moment, are when children come and pick me, open me and pop me in their mouth with a big happy smile. Pure summer glory!

Let me step back in time and give you a little history about me. The Chinese Father of Agriculture, 5000 years ago, was said to be wandering around in the Chinese countryside searching for plants to be used for food and medicine. That is when he discovered me!

Remains of peas were found at Egyptian Tombs of the 12th dynasty (when was that? a long time ago - that I know!). It seemed like I was not a preferred meal with the Egyptians but my fellow friend, the chickpea was. Good for him and I was happy for him. My glory would come…and it did!

I was dried (known as the the split-pea – great for soups!) for the long ship voyage to America.  Peas were actually one of the first crops to be planted in America!

It was not until the 17th Century when I became a delicacy and very fashionable…at least in the food world! I knew my time would come!

I am quite nutritious full of iron and vitamin c that help with you immune system (i.e. keep you from being sick).

Try this YUMMY recipe!
Serves between 4 to 6

1 box - penne pasta
1 carton or bag of fresh peas (or frozen)
2 - cooked chopped or diced chicken breast
3 TBSP of pesto (or more or less – to your liking)
Parmesan cheese ( to sprinkle om top)

1. Cook your penne as directed.
2. When it is done, drain, add the rest of the ingredients except for the parmesan cheese.
3. Heat slightly for about a minute, while stirring.
4. Serve in bowls and sprinkle cheese on top!

Enjoy!

I am known to be a ‘Powerhouse of Nutrients’ among all green leafy veggies. Popeye the sailor man is the one person who truly promoted me as one of the most beneficial and healthy vegetables ( he was smart!).

I am filled with vitamins, proteins, anti-oxidants and essential nutrients that promote overall good health and well-being. Some even call me the anti-aging vegetable but I am so tasty that I am sure you do not need that incentive!

I first originated in the Middle East, but then my seeds were brought to Spain and I finally made it to the soils in California and Texas around 1906.  I am quite easy to grow if I am in a cool climate but I do need full sun and water.

I like to be eaten raw in a salad with strawberries, blueberries, a little goat cheese with a drizzle of Italian dressing - YUM! I also like to be in an omelet with some tomatoes!

Some people have linked me to prosperity so eat some spinach and maybe a cheque will arrive in the mail!

Well, I am not much of a cook but I sure like to bake.  In a earlier blog I wrote about the breakfast cookie, and yes I bake these all the time and love them straight out of the oven!  My next favourite baked item is a flourless chocolate cake.  We try to avoid wheat and gluten so this cake is super great because it has none! I love this cake because it is rich and dense and so very yummy ( and not sure where I got this recipe although I think I copied it from a magazine years ago!)

Flourless Chocolate Cake

•    8ozs of good chocolate
•    ¼ stick of butter
•    5 large eggs, separated
•    2/3cups of sugar
•    whipping cream
•    strawberries or raspberries

1)    preheat over to 325
2)    butter, flour, and line with wax paper a 10 inch spring form pan
3)    melt chocolate and butter in a double boiler
4)    whisk egg yolks and all but 3T of sugar. Whisk and pour into chocolate mixture
5)    beat eggs until stiff and gradually beat in remaining sugar
6)    fold together the egg whites and chocolate and pour into cake pan
7)    bake for approximately 45 minutes and take out of the pan
8)    cake will sink so you can fill with whipped cream and fruit

Be well,

My first discovery was in India, where not only was I used for culinary creativities but also used by the Indians when swearing their oaths in court. I then migrated my way westward to the boot shaped country where Italian suitors would signal their love by placing a sprig of basil in their hair! In Romania this similar custom was practiced - where if a boy accepts a sprig of basil from a girl, it means they are engaged to be married.

In Greece, I am known as a magnificent royal and kingly herb! And even a symbol of fertility!

Also quite versatile I am, I stimulate the appetite and helps curb flatulence!

To grow me is easy. I love the summer sun and summer heat. Here is an informing video for you to learn more about me!

To be honest, I love to be served with the lovely red tomato. We are a very handsome and tasty couple!

I also love to be made into pesto. Below is recipe from Simple Recipes.

Pesto recipe

• 2 cups fresh basil leaves, packed

• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

• 1/2 cup extra virgin olive oil

• 1/3 cup pine nuts or walnuts or macadamia nuts ( YUM!)

• 3 medium sized garlic cloves, minced

• Salt and freshly ground black pepper to taste

1. Place the your nut of choice into a food processor and chop/pulse.
2. Add the basil and pulse.  Add the garlic, pulse a few times more.
3. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor as needed. Add the grated cheese and pulse again until blended. Add salt and freshly ground black pepper to taste.
4. Add the grated cheese and gently stir it all together.

Enjoy!

Hello! Ohh.. do not be afraid of me!  I understand that my past history is not so pleasant but I am here to tell you the truth.  So let’s start from the beginning with a proper introduction.  My name is Mr. Tom A. Toe but you may call me Tom.

My family, the Tomato, was originally grown in Central and South America.  While we were peacefully growing in Mexico, a famous explorer, Cortez, came into and conquered the city. It is believed that his explorers brought our seeds to Europe.

An evil rumor was spread about us in Europe.  It was thought that we were poisonous! In actuality, it was due to metal plates the wealthier people used in the early 1500’s.  When the metal was heated, the dangerous metal lead, would leach out and cause poisoning.  However, the poorer people who used wood plates never had a problem.  They were the lucky ones who ate us up with all of our abundant nutrients!

Despite the rumors, the Italians embraced us with their adventurous spirit and they were the first to garden and cook with us.  The French out of shear curiosity followed suite and named us the pomme d’amour which means apple of love.

It was not until after the Declaration of Independence was there any information on the tomato in the United States.  We are still not quite sure how we arrived in the United States.  Some say a French refugee and some say it was an Italian painter who brought us over. One thing is for certain that Thomas Jefferson, the third President and an avid farmer, gardened us in the late 1700’s. It wasn’t until early 1800’s in the city of New Orleans where  people ventured into cooking with us.

Do you like pizza?  The beginnings of the pizza are very interesting.  In the 1880’s in Italy, a chef made pizza from three ingredients to represent the Italian flag: red, white and green.  The red was me!  The tomato sauce!  The white was the cheese and the green was the yummy herb, basil!  In honor of Queen Margarite, the Pizza Margarite was born!

Tomatoes are loaded with many nutrients.  Our most famous nutrient is lycopene which a very powerful nutrient that protects the heart, keeps the skin healthy and helps prevent chronic diseases.

Please go to the market and find a firm tomato.  I come in many colors – red, green, yellow and even orange!  So chose your color and add me to your salad or sauce.

Eat with color and be healthy!

Some humans call me “chickpeas”, which is a cute name but my formal name is “garbanzo bean.” I know this maybe hard to believe but I am over 10,000 years old and spent my early years in the Middle East.  I bet you don’t know anyone that old! I was a food for the ancient Egyptians, Greeks and Romans and today I am grown worldwide (I am tasty!).

Growing me  may have some challenges (weather and such) but no worries with pesticides as the bugs do not like the malic acid in me. So you can say I am all natural and ORGANICALLY GROWN!

Check out this groovy video on my harvesting!

I am not too tasty dry so be sure to cook me before using me in  yummy soups, curries and salads. The most well known way to taste me is as hummus, dipping carrots and crackers into my smooth, nutty delicious flavour. I am packed with fibre (you all know what that is good for!), protein, folate and magnesium. I am super healthy for human’s heart!

Another trivia about me is that I come in many colours! Not just boring beige but black, green and red! And I grow in a pod (love my siblings!).

One of my favourite preparations…

Chickpea, Pine Nut and Red Pepper Salad

•    1/3 cup of pine nuts
•    2 can s of chickpeas (but be sure to rinse and drain me!)
•    ½ roasted red peppers
•    3 scallions
•    ¼ cup of simple everyday dressing ( see this great dressing right below but only use 1/4 for this recipe!)
o    ¼ cup of balsamic vinegar
o    ¼ cup olive oil
o    ¼ cup canola oil
o    2 tbsp of good mustard
o    1tbsp (yum) of maple syrup
o    2tsp of dried basil

You may want to toast the pine nuts but if not, no worries. Simply combine and lightly toss all ingredients into a bowl.  That’s it! And a great picnic food!

Be well,

I first laid eyes on a kiwi when I was an early teen and I was amazed at its inner beauty!  And then when I tasted it…WOW YUM!

We all think kiwis originate in New Zealand (yes they are called Kiwis) but they actually were originated in China during the 14th century and it was first referred to as a Gooseberry! When the kiwi arrived in New Zealand the name was changed as they thought, the fruit resembled their fuzzy national bird - the kiwi!

The kiwi is full of vitamin c and e ( great for the immune system) and it a fun delicious snack for kids.  I put it in my older daughters lunch and she will just bite it open and break it apart and eat it!

This Kiwi Info. website is full of information about it’s history, nutritional value and even has some recipes.  I was surprised that it was not brought to America until the late 1950s and the first crop was in California and not until 1970!

Be well,

I love cookies. They are with out a doubt my favourite treat. Sometimes I will just crave one and then go straight to the kitchen and start baking up a batch; a big production with a worthy reward. But then I came across a recipe format he cookbook, Feeding the Whole Family, for a chocolate chip cookie recipe that was simple and fast yet nutritious and yummy. I made a minor change to make it a quicker bake and then passed it on to friends and patients. People loved the cookie and many people turned it into a breakfast cookie. Instead of the chocolate chips, you can add walnuts and apples or coconut with almonds. The key is to be creative with the base recipe and then add a smoothie. Voila! A very nutritious breakfast.

Yummy Granola Cookies

1 ½ cup of any type of granola

1 cup of spelt (or any type of flour)

½ cup of maple syrup

1/3 cup of softened butter

1 tsp of vanilla

• optional: 1/3 cup of a type of nut, chocolate chips, apples, pears, cranberries, raisins, coconut or even seeds

1. Preheat oven to 350F
2. Combine granola and flour in a bowl
3. In another bowl mix together maple syrup, butter and vanilla
4. Add the wet ingredients to the dry and mix well. Stir in the optional treats.
5. The dough maybe a little sticky, but form as best you can on a lightly greased cookie sheet.
6. Bake for 15 minutes, but be sure to check because everyone’s stove is slightly different.

Enjoy!

Be well,

www.drheathernd.com

The people of Greece used me to cure their toothaches. Sound crazy? Well maybe it is but they believed it worked….maybe you should try it! And the Romans surrounded our gardens with high walls as they prized us so dearly (and no wonder look how beautiful we are!). We finally made our way to North America in the 19th century after a quick stop in England.

Grow me properly with tender care and not much water and I will provide you with my tasty stalk for many years! Watch this video to learn more about cultivating my seeds!

Remember to only steam me for 4 to 7 minutes (I am horrible when overcooked). For the simple taste buds drizzle me with olive oil, a touch of black pepper and perhaps a few graded shavings of Parmesan cheese, but those who like the gourmet cook, I love to be baked in a tarte with leeks and gruyere cheese!

Enjoy my fully loaded nutritional pack of vitamins a and c, potassium and a good source of fibre!

Be Healthy!

I have had a few requests to blog about what I cook, however, I have mentioned in the past that I am not much of a cook and I am not! But this recipe my WHOLE family loves which makes my kitchen life much more pleasant! I found the recipe in a magazine but I have tweaked it a little.

4 wild salmon fillets
¾ to 1 stick of butter
crushed garlic clove
salt and pepper
2 squeezed limes
½ cup of chopped cilantro

In a pan I melt the butter and then add the garlic, salt and pepper, lime juice. Once it is all mixed, I place the salmon in and cook thoroughly. Once it is done, I place on plates and sprinkle with the cilantro (I usually serve asparagus and brown rice with it).

Easy, simple, yummy and good for you!

Be well,

www.drheathernd.com