About 15 years ago ( geezzzzz - hard to believe it has been that long!), I was traveling around New Zealand with my sister. I pretty much dragged her to everything adventurous we could possible do and one was cave diving to see the glow worms. It was a very cold, yet interestingly fun adventure but the one thing I remember was the delicious hot pumpkin soup and buttery toast we had after our tour.

Sadly though, my pumpkin soup will not go down with such memories with my family. Although, I thought it was good and it was simple and nutritious, I figured I would post it.

Pumpkin Soup

Ingredients:

• 1Tbsp of olive oil

• 2 Tbsp of butter

• 1 onion, sliced

• 6 cups of pumpkin cut into larger chunks

• 3 cups of sliced potatoes

• 2 1/2 cups of vegetable stock

• pinch of nutmeg

• 1 tsp chopped and fresh tarragon

• 2 1/2 cups of milk
• 1 to 2 tsp of lemon juice
• salt and pepper to taste

1. Heat up the oil and butter in a sauce pan. Add the onion and cook for 4 to 5 minutes - stirring frequently.
2. Add the pumpkin and potatoes and stir well. Cover and let steam for approximately 10 minutes until the vegetables are almost tender. Don’t forget to stir!
3. Stir in stock, nutmeg, tarragon and salt and pepper. Lower the heat and simmer for about 10 minutes ( or until the vegetables are completely tender).
4. Let the soup cool and then pour into a food processor or blender and mix until smooth. Pour back in to the pan and add the milk. Heat slowly, add the lemon juice and adjust the seasonings if need be.
5. Serve the soup nice an hot!

Enjoy! and 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!

Fortunately I love the smell of rosemary .

In school, I would have a little vase full of cut rosemary on my desk. Rumours be told, that it was the herb of remembrance and during finals ( and just plain studying times), I figured I would try anything.

Now my daughter is approaching her decade long plus of school tests and finals, I decided to tell her about rosemary helping with memory. She wasted no time but to get outside to pick some for herself.  I loved watching her!

I decided to further my research on the benefits of rosemary and was surprised to read all of the symbolizms, traditions and medicinal uses associated with this wonderful herb.

Queen Elizabeth of Hungary used rosemary to ease her rheumatism and gout ( it is still used widely as a digestive tonic). She also mixed rosemary and lavender and it supposedly created such beauty that even despite her age of 72, she was ask for her hand in marriage with a 26 year old! The goddess of love and beauty, Aphrodite, was said to have given rosemary as a gift, so brides  began wearing wreaths of rosemary as a symbol of their fidelity.

I enjoy cooking with it as well. I use  when I am roasting a chicken, or with a potatoes and sea salt and a dribble of olive oil.

Be well,

When I was a kid the one thing I would never ever eat was a mushroom. Boy was I a silly girl! They are low in calories, full of favour and are truly an amazing nutritional power food.

There are so many to chose from and so many ways to prepare them that there is fungi wanting to be eaten by all of us!

I love to add them to soups to stuffing them with cheese to stir frying them with other veggies and serving with rice.

My personal favourites are the portobello (a meal in itself and full of potassium!) and the creminin (full of antioxidants and b vitamins!)

This website is a fantastic place to begin your journey of discovering the delicious mushroom. Look around the site, as it is clever and informative!

And if you have yet to watch Pearl and Zoe cooking up the yummy “Immunity Soup,” please do - it is full of mushrooms.

Be well,

I love them! They are full of nutrients,  a complete protein, there are many, many ways to prepare them and they are inexpensive!

I have to save I kinda cring when people tell me they only eat the white parts. In school, I remember learning the importance of eating the whole egg as they were made to go together - the white and yellow. The white may have the protein but the yoke has the majority of the nutrients.

My suggestion is to cook up some eggs in the morning for your kids - scramble them or whip up a quick omelet ( my girls like ham, cheese and Merrin likes it with tomatos) - it is fast, easy and will give the kids some sustained energy to get through the morning.

Tell me your favourite egg recipe. It will be great to get some more ideas for breakfast, lunch or dinner!

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,

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!

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!

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,

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!