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!

Science News posted an article on December 6, 2009 titled, Kids Eat Less Junk Food When Middle Schools Stop Providing It. I loved this article and its’ message ( or the facts you could say).

Last year, I spoke to a class of 4th and 5th grades at a local school. We talked about the digestive system, foods and nutrients, and acute and chronic disease. They were all over it asking a million questions. It was a brilliant hour I spent with these inquisitive kids.

The next day the teacher called me and said that the talk had made a huge impact on the kids and she had some happy parents calling her. But there were a handful of kids who said their parents were too busy to purchase the whole foods we talked about and that they were still eating at fast food restaurants.

These poor kids want to eat whole colourful foods and I think we as parents need to make a big effort to provide them these foods. I realize parents are busy and tired….I really get it but we, as parents, need to make a conscious effort to break the bad food cycles we may be in.

Here is a quick meal I whipped together last night. I was in no mood to cook but I had some polenta, tomatoes, cheese, peas and lettuce. I quickly sliced the polenta, put some tomato sauce and cheese on it and put it in the oven. While waiting for the polenta to heat up, I cooked the peas and washed the lettuce. In 15 minutes, I had a great satisfying and tasty meal for everyone.

Let’s really try to give our kids a chance to feel and be healthy. They really deserve it!

Be well,

PS Save those nights where you really really cannot bare to cook for going out!

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,

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,

The kids woke up early to record this video. They started out a little slow but did mange to bake their favourite breakfast!

Check them out on their site, watch their fun and print up their recipe!

Enjoy!

Pearl and Zoe ( not sure where Merrin was?) were in the kitchen again! This time they cooked up an Immunity Soup packed full of some powerful nutrients.

Take some time to check out their video and print up their recipe. It may come in handy this fall and winter!

Be well,

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,

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 begin each morning with liquid chlorophyll – the mint flavour. I squirt some in some water and drink it. I love it! Actually when the kids were little, I would give it to them instead of juice (they called it their “green juice”).

This is why I love it:
1.    refreshing and energizing
2.    very cleansing to the body – some studies say that it detoxifies and cleans the liver
3.    amazing for the clarity of the skin (calling all those preteen out there! – this is super to help prevent breakouts)
4.    It is rich in calcium, magnesium and potassium
5.    chlorophyll is considered the green “blood” of plants and has the same effect as our body’s iron therefore may help build our blood

What is it? Basically, it is what makes plants green (their blood) and is accomplished through photosynthesis (ask you kids if you need a refresher on this process!).

You can purchase liquid chlorophyll from any health food store and also from my supplement section with Emerson – Chlorofresh Liquid Mint.

Be well,

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!