Juicing Beets Recipes

 By Ciara Carruthers

This is my article dedicated to juicing beets recipes.
Frankly, I love the things, and I really find, I don't know if it's just me, but every time I feel tired or I feel a cold coming on, juicing beets really helps me. Maybe it's a placebo thing. I don't care. I'm making an article especially for that special vegetable in my life.
So here of some stats of said vegetable;
Beets contain calcium, iron, sulphur, potassium, beta-carotene, choline, and vitamin C.
They are high in manganese, an important mineral for brain function.
Beets are also high in minerals that strengthen the liver and gall bladder, and are the building blocks for blood corpuscles and cells.
Beets are famous for their ability to cleanse the blood.
Beet juice is super concentrated so I'd strongly advise you dilute it with water or other juices.
Purchase firm, rock-hard beets. Being a root, they can be stored for months in the refrigerator.
Juicing beets recipes:
Carrot, spinach and beets
4 carrots
beet with greens
5 - 6 leaves of Romaine or other leaf lettuce
3 - 4 leaves of spinach
Scrub organic carrots or peel the carrots if they are not organic. Clean and cut beet into slender wedges, and wash & dry lettuce and spinach leaves. Juice half of the carrots, and the beet, and then you may use the remaining carrots to help push the lettuce and spinach through the juicer.
Power punch
Juice 1 small beet.
Juice 1 pear.
Juice 1 Fiji apple.
Juice a small piece of ginger 2 inches max.
Juice 2 inches of salsify root.
Juice 4 individual celery stalks.
Juice 10-12 carrots.
Juice 1 small parsnip.
Sweet beets
5 Carrots
1 Apple
1/2 Beet
Refresher
4 Ounces of Raw Beet (with leaves)
3 Ounces of Raw Cucumber
9 Ounces Raw Carrot
Enjoy!

Ciara Carruthers is an entrepreneur and infopreneur. A professional website copywriter, she has great talents in permanently increasing the amount of traffic to any site, including yours! Click here to be whisked away to her website Website Copywriter [http://www.website-copy-writer.com]. She has also created an excellent Barcelona website guide at BarcelonaExplore.

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Beet Salad - Two Beet Salad Recipes That You Will Love

 By Biana Babinsky

Do you like beets? Do you want to make a tasty beet salad? Beets are a tasty root vegetable, but many people don't know how to cook them. And because of this many people are looking for a beet salad recipe. The good thing about making beet salad is that you can combine beets with many different ingredients and make very tasty salads out of them. You can make a salad with greens, nuts, cheese and more. Read this article for more information on beet salad recipe!
Great news about beets is that they are very tasty, and they are great in salads. This means that if you want to cook with them, you can make many different salads that are delicious and good for you.
Beets will go with many different ingredients. You can make a salad saltier with a cheese, such as feta cheese or Pecorino cheese. You can add crunch to your salad with things like nuts, such as walnuts of pecan. You can also add a great salad dressing to your salad, made with lemon juice and olive oil. Or, you can make a dressing with vinegar and olive oil.
The basic idea of a beet salad recipe is to find a few ingredients that will all taste great together. Usually when you make this salad, you need a tart dressing. You can use lemon juice or vinegar in the salad dressing.
Here are two recipes for you to prepare tasty salads:
1. Beets, Mesclun Greens and Onions Salad.
Wash the beets. Boil them till they are done. Then let them cool, then peel them and chop.
Combine mesclun greens, chopped onions, beets and some Pecorino cheese.
Make a dressing - vinegar, olive oil, pepper. Combine dressing with the other ingredients and stir.
2. Beets, Pecans, Arugula.
Here is another great salad recipe.
Wash the beets. Boil them till they are done. Then let them cool, then peel them and chop.
Combine arugula, beets, pecans and a bit of chopped onion.
Make a salad dressing with lemon juice and olive oil. Combine the dressing with the other ingredients and stir.

And here is a step-by-step recipe, with all the ingredients and measurements for cooking beets! Check out Beet Salad And check out salad bowls for mixing the salad.

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Christmas Recipes: Main Dishes No 11 of 12 - Glazed Pork with Fig Stuffing

 By Paul Curran


Christmas recipe serves: 6
calories per serving: 480
preparation time: 30 minutes
cooking time: 2 hours
not suitable for freezing
Christmas recipe ingredients:

• loin of pork, boned with skin scored, 1.4 kg (3 lb)
• salt and pepper
• honey, clear 60 ml (4 tbsp)
• mustard powder, 10 ml (2 tsp)
• lemon, grated rind from 1
• garnish, sprigs of rosemary and a few figs

stuffing:

• shallots, 4
• garlic clove, 1
• figs, dried no-soak 225 g (8 oz)
• apple, eating 1
• rosemary, fresh sprigs 2
• butter, 50 g (2 oz)
• lemon, grated rind and juice from 1
• dry sherry, 45 ml (3 tbsp)

Christmas recipe instructions:

1. Stuffing preparation: Chopped rosemary, peeled/cored/chopped apple, choppee figs, peeled and crushed garlic, peeled and chopped shallots.
2. Cook the garlic and shallots in butter until golden brown. Add the sherry, lemon rind and juice, rosemary, apple and figs. Stir until softened and most of the liquid reduced.
3. Place the cooled stuffing from step 2 along the middle of the salt and pepper seasoned pork loin (skin side down). Roll the piece up and tie up with string at several locations. Cook for 1 hour at gas mark 5 (190 degrees centigrade, 375 F).
4. Near the end of this time, heat together the lemon rind, mustard and honey. After the hour is up, brush this onto the pork and continue the cooking for another 45 minutes, basting every 15 minutes.
5. Serve as carved slices (thick), garnished with rosemary sprigs and a few figs.

Heating and serving tips:

• Don't keep food hot for longer than an hour before serving
• Leave roast potatoes open to the atmosphere after cooking, to retain their crispness.
• Remember that it is harder to keep certain foods warm. e.g. root vegetable keep their heat well but spinach and cabbage don't.

Check out this great collection of Christmas recipes [http://www.cuzcominternetpublishing.com/christmas-recipes.html] and xmas meals.

Natural Juicing Recipes
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Made From Fresh Fruits And Vegetable Recipes
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Mussels Steamed with Fennel, Lovage and Cherry Tomatoes

Recipe by By The Canadian Living Test Kitchen (Source)

• Preparation time: 9 minutes
• Cook time : 16 minutes

Ingredients

• 2 lb (907 g) mussels
• 2 tbsp (30 mL) olive oil
• 1/2 bulb fennel, chopped
• 2 shallots, thinly sliced
• 1 clove garlic, thinly sliced
• 2 cups (500 mL) cherry tomatoes, halved
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1/2 cup (125 mL) packed lovage leaves, (or 1/4 cup/60 mL each parsley and celery leaves), coarsely chopped
• 1/2 cup (125 mL) white wine

Preparation

Scrub mussels; discard any that do not close. Set aside.

In Dutch oven, heat oil over medium-high heat; cook fennel, shallots and garlic, stirring occasionally, until softened, about 4 minutes.

Stir in tomatoes, salt and pepper; cook, stirring, just until tomatoes begin to break up, about 3 minutes.

Stir in lovage and wine; boil for 1 minute, scraping up browned bits. Add mussels; cover and boil until mussels open, about 8 minutes. Using slotted spoon, transfer mussels to deep bowl, discarding any that do not open. Pour sauce over mussels.

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Source : Canadian Living Magazine: September 2010

A Great Beef And Broccoli Recipe

By Jake Anders   

This Asian inspired beef and broccoli dish is absolutely delicious. The ingredient list isn't exactly short but it is well worth putting the effort into trying this one. I am sure it will become a part of your regular repertoire. Enjoy.
Ingredients:

• 1 cup of white rice
• 2 teaspoons of crushed garlic
• 1 tablespoon of ginger
• 3 tablespoons of soy sauce
• 1 pound steak or london broil (thinly sliced)
• 1 1/2 pounds of broccoli
• 1/2 cup of chicken broth
• 3 tablespoons of dry sherry
• 1 teaspoon of sugar
• 3 teaspoons of sesame oil
• 1 tablespoon of cornstarch or xanthan gum (thickener)
• 1 tablespoon of cold water

Directions:

1. Prepare the rice according to the package directions or in a rice cooker.
2. Mix the garlic, ginger, and 1 tablespoon of soy sauce in a bowl. Add the sliced beef and mix it around to coat. Then put it to the side.
3. Mix the broth, sherry, sugar, 1 teaspoon of sesame oil, and the remaining 2 tablespoons of soy sauce. Place this to the side.
4. In another bowl, whisk the cornstarch or xanthan gum with water.
5. Slice the broccoli florets into 1 1/2-inch pieces. You can use the stems by trimming and peeling them first, and then slicing them diagonally into 1/4 inch pieces.
6. Heat about 1/2 inch of water to boiling on medium-high in a large skillet. Put the broccoli in and cook for 3 minutes or until cooked. Then drain the broccoli and put it to the side.
7. Rinse the pan you used for the broccoli. Then heat the remaining 2 teaspoons of oil on medium-high. Once hot, put in half of the beef and cook for 1-2 minutes. Then remove and place the beef on a covered plate. Repeat until all the beef is cooked.
8. Add the broth mixture into a pot and bring to a boil. Then, add the cornstarch or xanthan gum mixture and return to a boil. Cook this for one minute or until the sauce thickens.
9. Add the broccoli and heat throughout. Once hot, remove the broccoli from the stove and stir in the beef. Serve the dish over rice.

Cooking time (duration): 35 Minutes
Number of servings (yield): 5 People

Jake Anders has known food his whole life. The son of a prominent chef, Jake started really developing his palate at an early age and this beef and broccoli recipe [http://beefandbroccolirecipe.com] is one of his own favorite creations. He is also know for his great Chinese broccoli recipe [http://beefandbroccolirecipe.com/chinese-broccoli-recipe/] that is definitely worth a try.

Natural Juicing Recipes
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Broccoli Recipes For Broccoli Recipe Haters

By Eric Latocki   

I love malts and smoothies and anything remotely like them, and so do my kids. We had always eaten fruit smoothies and tried to make them as nutritious as possible, but we had never tried adding veggies to them until recently.
The mere thought of it is an assault on your taste buds, I know. But the truth is, you can hardly -if at all, detect the difference between a smoothie or a vegetable-spiked version. The amount able to be hidden inside a smoothie is approximately what your body needs each day depending upon how much you can sneak in.
Adding a veggie-laced smoothie to your weekly menu is a very easy way to get these vegetables into you and your family's diet even if you or any one of them absolutely hate broccoli recipes of any kind.
Wash that blender off that's been idle for so long. Your blender is your "portal" to good eating habits and makes eating hard-to-eat-foods so simple. Make a permanent place for it on your counter because now you're going to be experimenting with other ways to sneak the good things into your diet.
Broccoli Recipe for Veggie Smoothies.
This broccoli recipe is so simple. But to be honest, I never measure. Feel free to alter the ingredients to taste and experiment with variations on thickness. This is supposed to be fast right?
Choose your favorite frozen fruits in the freezer section of your grocery store.
Add about a half cup of each of the following frozen fruits, strawberries, peaches, blue berries, mixed berries, papaya, cherries, blackberries, etc. in your blender. The fruit should come up half-way on your blender. Include a half or whole banana if desired.
Add the following to the blender:
1 heaping spoon full of peanut butter (your taste bud confuser)
3/4 cup of dried oatmeal for thickness and they're very good for you.
1 tablespoon honey
1/2 cup tofu for great thickness and more protein (tasteless)
1 or 2 tablespoons Ovaltine / Nestle Quick to sweetness (both have vitamins)
1 handful (about a half cup to 1 cup of broccoli florets -more can be added without detection. But add too many and you risk a taste bud security risk and you may lose your cover!
Pour in skim milk or reduced fat soy milk until contents are just about submerged. You may like a thicker smoothie so the the liquids can be adjusted to one's taste.
Blend until nice and smooth.
If it's hot out, add some ice!
Serve right away.
Don't spill the broccoli to the kids now!
Try it with fresh or frozen spinach leaves, cauliflower, kale, and other vegetables. Adding beats gives your smoothie a great red color! Enjoy!

Eric Latocki
[http://Strong-Six-Pack-Abs.Blogspot.com]

Natural Juicing Recipes
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Chicken Rice Recipes: How To Make Broccoli And Chicken Stir Fry

By KC Kudra

Unless you have been out of the loop for quite a while, you already know that many individuals and families enjoy making and eating stir fry at home. You no longer have to rely on visiting a restaurant to get the very best flavors and aromas that accompany eating stir fry. You can make it yourself when you follow this easy to make recipe. If you love chicken, broccoli and anything stir fried; you will enjoy serving this dish to family and friends.
It makes a great addition to any meal as a side dish and it is good enough that if you are in a hurry it will make a nice small meal or even a delicious snack. You can adapt it if you like by pulling out the BBQ grill and grilling the chicken ahead of time to make it extra special. Add a fresh vegetable salad or even a delicious fresh fruit salad and some fresh homemade bread and you have a feast fit for anyone who loves to eat. Most importantly, you want to have fun while making and serving a great tasting dish. Whether you are serving family or dinner guests, stir fry is delicious.
Recipe for Broccoli and Chicken Stir Fry
What You Need

• ½ cup olive oil
• ¼ cup sliced almonds
• 4 boneless skinless chicken breast halves
• 1 package broccoli 10 ounce
• 4 thinly sliced garlic cloves
• 2 Tablespoons chopped green onions
• 1Tablespooon cornstarch
• 1 teaspoon cornstarch
• 1 cup chicken broth
• ½ teaspoon salt
• ½ teaspoon ginger
• ½ teaspoon garlic powder
• ½ cups sliced water chestnuts
• 1 can bean sprouts 16 ounce
• Cooked rice
• Soy sauce
• Hot red pepper flakes

How to Make It
Cut the chicken breast halves into bite size cubes of about ½ inch pieces. Set aside until needed.
Add the olive oil into a large wok, skillet, or saucepan over a medium heat. Add the sliced almonds and saute to toast. Remove the toasted almonds and set aside until needed.
Add the chicken breast cubes of meat into the hot wok or skillet and cook on both sides until chicken is done. Remove the cooked chicken pieces from the skillet and set aside. Add the broccoli. Stir fry until the vegetables are tender and crisp. Add the sliced garlic cloves and chopped green onions. In addition, continue stir frying lightly and then add the red pepper flakes if you choose to include them. Stir well. Remove vegetables from wok or skillet.
Add the cornstarch and chicken broth into the wok or skillet. Stir to dissolve over a high heat for about 5 to 10 minutes until the mixture thickens. Add the salt, ginger and garlic powder and continue stirring. Add the sliced water chestnuts and bean sprouts. Stir and cook for 2 minutes. Add the chicken cubes into the pan with the vegetables and allow the mixture to simmer on low until all ingredients are heated through. Serve over a bed of cooked rice and sprinkle with soy sauce before serving.

If you love good food, you really need to learn how to make some delicious chicken salad recipes or maybe a mouthwatering baked chicken rice recipe. You can find these and more great tasting recipes when you visit our website today.
BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Brussels Sprouts Soup - A Great Christmas Starter Recipe

 By Victoria Raw

Brussels sprouts soup is perhaps not the first festive soup recipe to spring to mind when you are wondering which starter recipes to make for Christmas day but do not rule it out. Although this soup does not freeze well, it is wonderful to serve during the festive season because it has a marvellous flavor.
This recipe is really simple and anybody can make it. The following recipe, which serves six, can be made even more exciting by including some chopped cooked bacon. Overcooked Brussels sprouts smell bad because they release sulphur compounds so just cook them lightly.
What You Need:
1 vegetable stock cube
15 grams butter
2 tablespoons sunflower oil
500 grams Brussels sprouts
600 ml boiling water
100 ml creme fraiche
1 chopped onion
Ground nutmeg, salt and black pepper
How To Make It:
Trim and halve all the sprouts apart from three. Saute the onion in the oil in a pan over a moderate heat for about ten minutes. Stir the onion occasionally and cook it until it is pale golden. Add the halved Brussels sprouts and cook for five more minutes.
Pour the water into the pot and stir in the vegetable stock cube. Bring the soup to a boil and turn down the heat. Simmer it for eighteen minutes or until the vegetables are soft. Take the pot off the heat so the soup can cool a bit.
Use a food processor, hand blender or blender to puree the soup until it is smooth, then put it back in the pan. Stir in the creme fraiche and warm the soup back up.
Season it with the salt, black pepper and nutmeg. Melt the butter in a small pot and shred the three reserved sprouts. Cook them for a few minutes. Pour the soup into six bowls and top them with the sauteed sprouts. Serve immediately.

Another easy option for your Christmas starter recipe would be a parma ham melon recipe. You can find all the best starter recipes at StarterRecipes.co.uk - recipes which suit every occasion and palate.

Natural Juicing Recipes
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Best Recipe for Broccoli Salad

By Gretchen Jack

Since Broccoli is on sale this week I thought I would share my best recipe for broccoli salad that I take to many, many family functions. I get requests for it all the time. Such as: make sure you bring that broccoli salad to the father's day picnic. Or, I get asked for the recipe for broccoli salad from people attending the function. So, I can heartily recommend it and pleased to share it with you.
Gretchen's Broccoli Salad
1 pound bacon, fried crisp & drained
3 bunches broccoli, chopped fine
1/2 cup raisins or crasins
1/2 cup sunflower seeds, ( or can use pumpkin seeds, or sesame seeds)
1 medium red onion
1/2 cup Hellman's Mayo
1/4 cup raw sugar
1/4 cup Bragg's Apple Cider Vinegar
Mix your mayo, sugar and vinegar and set aside. Let blend together for 20 - 30 minutes.
Mix your broccoli, raisins, sunflower seeds and onion together. Then pour above mixture over it and then top off with the fried bacon.
Toss all together and refrigerate overnight. Can actually make it the same day as long as you have at least 5 hours to marinate flavors together. This is not a low calorie, or low cholesterol dish. But it is very filling and satisfying. It will keep you away from the dessert table because you will be so satisfied.
If you want, you could substitute agave nectar for the 1/4 cup raw sugar. Or you could use a powder sugar substitute such as splenda or stevia. I use the rule of thumb: 3 packets and then taste...to see where I like it. Otherwise, you can over do the sweet taste with an artificial substitution. Some people feel it changes the recipe and they swear they can tell the difference, but I can't. But maybe I am just use to it also.
Another way to reduce the calories on this recipe is to use turkey bacon instead of real bacon. It has about half the calories. But I honestly don't care for the flavor of it. You just have to pick and choose your battles, so to speak. I would rather cut the amount of bacon in half, to half a pound ( 8 ounces) of regular bacon and get the real flavor.
You could also use Hellman's light Mayo rather than the regular mayo. Again, it cuts the calories in half. You will have to watch out for a watery consistency if you do choose to do that. So, be careful and toss frequently if using a light version of mayo.
Enjoy.
I want to share my best recipe for broccoli salad that I take to many, many family functions. I get requests for it all the time.

Gretchen has dealt with her own sugar addiction for many, many years. With 10 years experience in the weight loss industry, Gretchen delivers fire tested, people tested strategies that work in real life. She is passionate about helping people with their sugar sensitivities and addictions and to help them prevent illnesses, such as adult onset diabetes. Oh, and lose weight too!
For more tips from Gretchen, check out her blog: http://conquersugarcravings.com where you can pick up a wealth of information and success tips at keeping your sugar cravings under control. She arms you with skill power so you do not have to worry about will power.
Her mantra is: Kick the Sugar - Drop The Pounds! And then you will enjoy vibrant health!

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Healthy Recipes - An Easy Broccoli Recipe You'll Love

By Melinda Banks   

Broccoli is vitamin-rich, high in fiber, low in calories (45 percent of which is protein) and virtually fat-free. It's also a great source of calcium, matching the calcium content of milk gram for gram. And if you're watching your weight, it's a great healthy snack that won't add inches to your waistline.
Never been a fan? This savory, easy-to-make salad might change your mind:
Healthy Broccoli Salad
Serves 4
Ingredients

• 1 bunch broccoli (cut into florets)
• 2 bunches green onions (diced)
• 1 cup non-fat mayonnaise (nonfat if desired)
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar (or to taste)
• ¼ teaspoon each, salt and pepper
• 8 oz. crumbled Feta cheese
• 12-15 black olives (cut in half)
• Bibb or romaine lettuce

Steps

1. Wash and prepare broccoli and green onions. Set aside.
2. Mix together mayonnaise, red wine vinegar, sugar, salt and pepper.
3. Pour over vegetables.
4. Add Feta cheese and olives.
5. Toss well and place in refrigerator for 2-4 hours.
6. Serve on lettuce leaves on chilled plates.

If you prefer your broccoli cooked, remember that when cooked it should be crisp and bright, and just tender enough that you can pierce the stalks with a sharp knife. Steaming and microwaving preserve more nutrients, but you also can cook it in boiling water. The florets tend to cook much faster than the stalks, but it's easy to avoid it being overcooked if you cut an X in the bottom of each stalk, or split the stalks about halfway up, before cooking. Another method is to cut off the florets, adding them to the cooking pot after the stalks have cooked for two or three minutes.

For more healthy broccoli recipes and a full spectrum of other natural health articles, visit Melinda Banks' blog at MyOnlineHealthArticles.com

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Recipe With Story - Brussels Sprouts, Always a Favorite

By Margaret Randall 

Maybe you've shared these recipes numerous times, they might be easy to remember and that's why folks want to make them again and again. On the other hand, they might be complicated, or require special ingredients that you wouldn't purchase except on special occasions.
As desire to have your recipes organized takes hold in your mind, you might think of putting them together in categories that make sense to you. This is your project and you get to do it in any way that suits you. You might, instead of organizing them by appetizers, main courses and desserts, decide to take the favorites and make a special section for those.
Let's just say that you do organize them by favorites, or that you pull out a handful of five favorites to start with. What's the next step? Well, as you look them over, you might remember some special meals where you enjoyed these recipes. You might remember some of the people who were there.
Here is a template you could use to construct your family favorites into a story form:
TITLE: FAVORITE RECIPE, BRUSSELS SPROUTS WITH APPLE CIDER
THE STORY
I have one recipe for brussels sprouts from the San Francisco Chronicle years ago that everybody seems to like. It has some star anise in it and it's flavored with apples and cider so it gives the brussels sprouts a slightly sweet flavor. I think that's why even people who don't like brussels sprouts very much enjoy this dish.
I found it one Christmastime as I was thinking about my annual Christmas Eve dinner. This was always a fun party that my husband and I hosted for our California friends, who like us, didn't have family in the area. I remember the time that Howie and Barry sang "Car 54 Where Are You" because they didn't know any Carols, having grown up as Jewish New Yorkers.
Those were younger days, and as time passed, life evolved, people moved out of the state, circumstances changed and the Christmas dinners changed too. I joined a church and after Mike's death, for a number of years I was having a dinner on Christmas Day instead because I started going to the Christmas Eve service. At the end of the service we all went outside holding white tapers, lit against the darkness and we sang Silent Night to the winter stars. It was always a beautiful service. At my Christmas Day dinners during those years, we gathered in the living room after dinner with our tea and took turns passing Dylan Thomas' A Child's Christmas in Wales around. Each person read a bit and passed it to the next person.
Now I go to visit my family in Wisconsin for Christmas, and after all these years of not spending that holiday with them, it has been especially nice to reconnect and experience all the traditions there. We go to Mass with my mom and it is very special to sit in the pew at St. Helen's church on Christmas Eve with my sister, her husband and my brother Jim.
THE RECIPE
Ingredients
1 pound Brussels sprouts
2 tablespoons of butter
2 tablespoons of olive oil
1 medium size yellow onion, peeled and chopped
2 Golden Delicious apples, cored, cut into 1/2 inch cubes
1 1/2 cups apple cider
1/2 teaspoon freshly ground black pepper
2 star anise
2 tablespoons balsamic vineger
Trim the sprouts. Cut each sprout in half lengthwise.
Melt the butter over low heat in a skillet or heavy bottomed saucepan large enough to eventually hold all the ingredients. When the butter begins to foam, add the olive oil. Increase the heat to medium, add the brussels sprouts and saute for 5 minutes.
Add the apples and onion and saute for 3 to 4 minutes, gently siirring. Add the apple cider, salt, pepper and star anise.
Cover, reduce heat to low and simmer until the sprouts are tender.
Using slotted spoon, remove the contents, leaving only the juices in the pan. Reduce the pan juices by half over medium high heat. Add the vinegar and cook 2 or 3 minutes, stirring and scraping bottom of pan.
Discard the star anise. Put the Brussels Sprout mixture in a serving dish and pour the juices over the top. Serve hot or warm.
Serves 6
Per serving: 190 calories, 3 grams protein, 23 grams carbohydrates, 9 grams fat (3 saturated), 10 milligrams cholesterol, 230 milligrams sodium, 5 grams fiber.

Margaret Randall
http://TellOurLifeStories.com
I have been a journalist, a publicist, a technical writer and so much more. One of my passions is helping people tell their life stories - because we all have a story. Our stories define us, they tell who we are and where we come from. Our stories also help us to preserve the memories of our loved ones. It is important to preserve your stories so that they are not lost.

Natural Juicing Recipes
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Easy Recipes - How to Cook Brussel Sprouts

 By Biana Babinsky

Brussel sprouts are one of those vegetables that many people think they should eat, because eating vegetables is good for you. But in reality no one wants to actually eat them, because, well, they are vegetables, and as a result they do not tasty good. Not anymore! In this article I will share with you the easiest, and at the same time extremely delicious recipe for cooking Brussels sprouts.
So if you are wondering how to cook Brussel sprouts, so that they are tasty and good for you, no more worries! Read this article for the easiest recipe that you have ever made!
Many people tell me that they have tried boiling Brussel sprouts, and decided that they weren't good. That is true, because it is hard to boil vegetables and make them taste good. A lot of people simply cook their vegetables way too long, and as a result they turn grey, look bad and taste even worse. A lot of people boil their vegetables for a very simple reason - it is easy to do. Unfortunately, when the vegetable does not taste that good after boiling, no one eats it, which is not the result you are looking for.
Another way people sometimes use to cook Brussels sprouts is sauteing them in a lot of oil and butter, and then add various things to it, including nuts, bacon and others. While those ideas will probably leave you with a better dish, then just boiling, it is still an involved recipe. Plus, by adding lots of butter, nuts and bacon you are adding additional calories to your recipe.
So if you are wondering about cooking Brussel Sprouts, here is the recipe for you:
How To Cook Brussel Sprouts
You will need a pound of Brussels sprouts, salt, pepper and olive oil. That's it! Yes, that's it, just four ingredients!
Wash the sprouts, cut into halves, salt, pepper, add some olive oil, mix and roast. Enjoy!
That's it - as you can see this is an extremely easy recipe, but you will not believe how great roasted Brussel sprouts taste!

Find out exactly how to roast your Brussels sprouts so that they come out very tasty! Get the recipe and see the picture of roasted Brussels sprouts at cooking Brussel Sprouts

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London Broil With Brussels Sprouts in a Pecan Butter Sauce Recipe

 By Shelley Pogue

This is a great meal for anyone to try whether a novice cook or intermediate. I will list in detail on how to prepare this meal from start to finish. It should take no more than 45 minutes from start to finish.
Ingredients needed for the London Broil:
6 to 8 ounce flank steak
T/T = to taste Coarse black pepper and kosher salt
2 Ounces of olive oil, or canola oil
1 Ounce of fresh squeezed Lemon Juice
1-2 cloves of garlic
2 Thyme sprigs
To prepare the London Broil you will first remove all of the silver skin and the excess fat on the flank steak. You will then salt and pepper the flank steak. You will then marinade the flank steak in the oil, garlic, lemon juice. You will cut the thyme up in a very coarse chop and press into the meat. You will put it into the fridge while you are preparing the Brussels sprouts.
Ingredients needed for the Brussels Sprouts in Pecan Butter:
1/4 Pound of Brussels sprouts
1 Tablespoon of whole butter
1 Ounce of chopped pecans
T/T salt and pepper
You will first trim the bottom of the sprouts and score the bottom with an X pattern. You will need to blanch these in hot water and blanch them for about 3-5 maybe even 7 minutes or until they are starting to get very green in color and somewhat tender. It will depend on the size of the sprouts if they are large in size it will take longer for them to cook. Once they are ready you will remove them from the heat and shock them in a water bath with ice to cool them very rapidly. You will drain and hold them for a bit.
Next you will remove your flank steak from the refrigerator and remove the thyme and pat it semi dry. If you have access to a grill in your kitchen you will want to get it prepared/heated for your meat to go on to. You will also preheat your oven to about 400 to 450 degrees. Once your grill top is ready you will do what is called Quadriallge it is a French term for scoring the meat with the nice grill pattern or grill marks on the meat. You will put the meat on the grill, and turn from what would be 2 and 4 on the clock to produce the nice diamond grill marks on the flesh of the meat. Make sure the meat is not sticking, but do not force it up from the grill. When it lifts easily it is ready to be turned. Once you have the steak marked nicely you will add to the oven for about 5 minutes or so. I would not recommend leaving it any longer this steak needs to be served rare or medium rare or it will be tough to eat. While it is in the oven you will need to get a sauté pan to finish your Brussels sprouts.
Take your sauté pan and add it to a med to med high heat. Once it is heated add your chopped pecans and roast for about 30 seconds to a minute. You will then add your butter, but be careful you don't want to burn it, so you may need to reduce the heat. You will them add your sprouts and sauté them and add your salt an pepper to taste. If you have a lid, when they are done cut the heat and cover until you are ready for service. This should take only about 5 minutes. You will now remove your flank steak from the oven and let it rest until you are ready for service. You will now make the Mushroom Sauce.
Ingredients for the mushroom sauce:
1 Cup of a demi glace or you can use a really good quality beef based broth. Superior products or Better Than Bouillon works in a pinch. Follow the instructions on what makes a cup of this product.
3 Ounces of mushrooms
1 Ounce of Sherry
1 Ounce of Brandy
1 Tablespoon of Shallot
2 Tablespoons of whole butter cut into pieces
In a sauce pan you will add the shallots and the sherry and reduce until almost dry or au sec. You will then add your demi glace, or beef broth, and Brandy and reduce on a high heat until reduced by half. Once the liquid is becoming thick you will reduce the heat and start to ready your plate for service. You will add the sprouts, and you will take the flank steak and cut across the grain into about 1/4 inch sections. You will then spread them across the plate and finish the sauce quickly and apply to the London broil. You will make sure the sauce is reduced and thick. You will remove from the heat and add the whole butter and swirl it in the pan until melted. You will then add it to the London broil for the sauce. It is now time to eat. Enjoy!
If you want to do this for a group of people add 1 portion of this recipe per person. This recipe is based on a single serving.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com.

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Delicious Brussels Sprouts Recipes

 By Moray Mair

Little sulphuric orbs that stand for anything and all that may be anti-climatic about Christmas with the family. Brussels sprouts, having only made their way to Britain and Ireland in the early nineteenth century, promptly forced their way on to the Christmas table - as a 'traditional' accompaniment to roast turkey and ham. With the multiple commitments in and outside a Christmas Day kitchen word of mouth suggests that they are often not given the love what they may deserve. Boiled to mush instead and served with a hunk of butter and a "wouldn't be Christmas with out 'em". Quite. Sometimes bad is beautiful. Most of the time though, and sprouts have a long season (from first frost through to spring) as the intensely sweet, nutty staple of these lands that they are, they deserve at least more attention than does pizza, pasta or any of the many bastardised imports.
Sprouts, almonds and rosemary
Some sort of equivalent to the Italian antipasti this - best eaten before a meal proper, with a cold drink and some fingers.
Smaller sprouts near the top of the stem are ideal here. Blanch them in salted boiling water for a couple of minutes, and shock them under a cold tap, then let them dry. Bake some skinless almonds in a medium oven for ten to 15 minutes - until they begin to tan and start to release their milk and honey aromas.
When you're about ready to eat heat a little oil in a pan - just enough to thinly cover the surface. Fry the sprouts whole until they begin to brown and crisp. Then turn the heat down a little and add a generous amount of butter (kerry gold being quite ideal for this sort of thing because its high water content means its relatively reluctant to burn). When the butter is foaming throw in some roughly chopped rosemary. Tilting the pan slightly, spoon the fat from the edge of the pan onto the sprouts for a wee while. Pop in your almonds and keeping the pan moving frying everything for another minute or two, until the butter is golden. Then squeeze in a little lemon juice to temper all that richness, give the pan a shake as the juice fizzes in the fat. Tip it all straight on to a hot board or plate and to the table.
Burnt sprouts and yogurt
First make a vinaigrette. Whisk some rapeseed oil into cider vinegar with a stalk of rosemary or two in the mix. Season with salt, taste and adjust making sure that the vinegar has a voice.
Blanch the sprouts - smaller the better - for a few minutes, until they're amicably resistant, drain and shock them in cold running water. Let them dry on a tea towel until ready to use.
Heat a pan - one that will fit the sprouts on one layer and preferably not a non stick - until it begins to smoke. Add enough groundnut oil to cover, wait a couple of moments then throw in the sprouts while trying to keep out of the way of the angry oil. Leave them for a minute or two, until they've started to blacken, then give the pan a shake to turn them. After a short while, with the occasional shake of the pan, they should be largely blackened, add a nugget of butter. Shake the pan around so the sprouts are basted all over with the blistering golden butter. Pour the sprouts onto paper towels and season generously with flaky sea salt.
Smear some yogurt (make sure its room temperature) on to a warm plate, with some of dressing and finally the sprouts while warm.
Sprouts, squash, walnuts and lovage
Make a puree from some sweet squash. Peel, cut into chunks and steam (or else boil) until completely tender. Mash with some butter and season with salt and pepper.
Next make some potato dumplings. Boil and mash some spuds, when cool, mix through half the potatoes' volume in flour, an egg (or two if it's a big batch) and salt. Roughly form dumplings with floury hands and leave on a floured surface until ready to use.
Cut some of the stem off the sprouts. Take off the leaves until you get to some sort of a core in which they won't easily budge.
Braise the sprouts' cores, with some sweet vinegar, a little water and some salt and butter, until tender.
Perk up the walnuts with a short bake in a medium oven and when they've cooled give them a once-over rough chop.
When it's almost time to eat, boil the dumpling in salty water. While they're at it, sear the sprout leaves in fiercely hot olive oil, seasoning them as you do. After a couple of tosses of the pan, when they're a crisp golden and black in parts, tender and juicy in others, tip them on to some kitchen paper. When the dumplings bop up to the surface of the water give them another minute.
On a hot plate smear some mashed squash, pop on some just boiled dumplings, then the sprout cores, then scatter the leaves, some walnuts, some lovage, a drizzle of the rich sweet braising liquor of the sprout leaves.

This article is part of The Mutation, an Irish arts and culture ezine
The Mutation is the voice of http://www.mutantspace.ie. We're an online arts co-operative, based in Ireland, that freely resources its members in the development and production of independent arts projects. We view our ezine as an ongoing collective project, a vehicle that enables our members to show their work and write on subjects that interest, amuse and irritate them.
So, if you want to get involved, help out, become a feature columnist, submit an essay, video, sound piece or if you have an idea for something completely different email me at admin@mutantspace.ie
The Mutation can be found @ http://themutation.com

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Stir Fried Cabbage Recipe

 By Tom Schavo

This hot stir-fried cabbage is fabulous. If you didn't think cabbage could be exciting, try this! Have the exhaust fan on or a window open when you cook this - when the chili garlic paste hits that hot oil, it may make you cough. Worth it!
Procedure for preparing this recipe:
I like to cut a top of Chinese cabbage in half lengthwise, then lay it flat-side down on the cutting board and slice it about 1.25cm thick. Cut it one more time, lengthwise, down the middle, and then do the other half head.
Mix together the chili garlic paste, salt, Splenda, toasted sesame oil, and soy sauce in a small dish, and set by the stove.
In a wok or huge frying pan, over highest heat, heat the peanut or vegetable oil. Add the cabbage and start stir-frying. After about a minute, add the seasoning mixture, and keep stir-frying until the cabbage is just starting to wilt - you want it still crispy in most places. Sprinkle in the rice vinegar, stir once more, and serve.
Serving Tips:
1. 4 servings
2. Serve it hot.
Calorie ratio for this recipe:
Each with: 98 calories; l0g fat; 1 g protein; 3g carbohydrate; trace dietary fibre; 3g usable carbs.
Ingredients used for:
1 head Chinese cabbage, 1/4 cup (60gm) chili garlic paste, 1 tsp salt, 2 tsps Splenda, 2 tsps toasted sesame oil, 2 tbsps (3Oml) soy sauce, 2 tbsps (30m1) peanut or vegetable oil, 2 tsps rice vinegar

The Author "Tom Schavo" is an expert Cooking adviser who runs a site on Cooking tips:
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Cabbage Recipes - Unleash the Nutritional Power of This Magic Vegetable!

 By Gabriela Rupp

Even though cabbage is just a humble vegetable, we highly recommend the use of cabbage recipes in your daily nutrition. This magic vegetable gets rave reviews from the experts and its nutritional profile is unmatched. Cabbage is rich in vitamins and other nutrients such as vitamin C, A, and E, all of the B vitamins, plus minerals selenium, potassium, magnesium, calcium and iron.
In addition, cabbage is very low calorie, with just 15 calories in one cup. It also has a lot of fiber, some protein, a few carbohydrates and does not encourage excess secretion of insulin, which is known as the "fat" hormone. Did I already mention that it is an inexpensive vegetable too?
Perhaps best of all, cabbage contains a wealth of dietary fiber, including the insoluble fiber cellulose. Because humans cannot digest fiber, this raises the bulk of stools and encourages elimination, which can also lower the incidence of such illnesses as colon cancer.
It might surprise you to know that our ancestors used cabbage for a variety of reasons. In modern times, not only does cabbage help fight illnesses such as colon cancer, but it can also lower the risk of infections and ulcers. Additionally, it kills bacteria and viruses in the lab and can boost the immune system, to help fight illness.
Cabbage can speed up your metabolism, and it can help with elimination of drugs such as acetaminophen, so that they both work faster and do not stay in the body longer than they must.
Because of the high iron and sulfur content, you can help cleanse your stomach and keep your gastrointestinal tract healthy. It also encourages clearing of the mucous membranes and eliminates fatty deposits as part of its fat burning effect.
What is the Bottom Line?
Cabbage contains a wealth of phytochemicals, antioxidants, minerals and vitamins necessary for good health. The Health benefits and nutritional value of cabbage makes it ideal for weight loss and maintaining optimum health. For best results, eat cabbage raw or lightly cooked.
But you may also quarter, slice, shred, roll, stuff, bake, simmer, pressure or microwave it.
One exception: If you are interested in weight gain, do not include too much cabbage in your diet.

Gabriela Rupp is a successful internet marketer and publisher of the Cabbage Soup Diet Guide.
A great selection of healthy cabbage recipes you find at http://www.successful-diet-cabbage-soup.com/cabbage-recipes.html

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The Best Homemade Cabbage Soup Recipe

 By Faylee James

Can anything be better on a cold winter's day, than homemade soup? Soups come in many different flavors with hundreds of different ingredients but as a simple cook I try to keep mine down to about 10 ingredients or less. This cabbage soup recipe is an old family favorite that can be enhanced with many options.
It was the go to soup recipe my mother used many times in my childhood. As I get older, I find myself wanting to make it more often. It always brings back memories of her.
Hassies' Basic Cabbage Soup Recipe
1 Small Head of Cabbage, about 4 cups, thinly sliced
1 Medium Onion, medium chopped
5-6 Cups of Chicken Broth
1 Large Can of Italian Tomatoes, diced, juice included
1 Large Carrot, washed, sliced thin
2 Celery Stalks, washed, sliced thin
3 Cloves of Fresh Garlic, finely chopped
2-3 Tablespoons of Olive Oil
1 Teaspoon of Salt
1/2 Teaspoon Black Pepper
Using a large soup pot over medium high heat, add 2 tablespoon of the Olive oil. When the oil is hot, add the onions, celery,carrots with one half of the salt and pepper. Stir until all the vegetables are hot all the way through, add the garlic and lower the heat. Let the mixture cook for about 2-3 minutes, stirring often, do not let anything burn or it will cause a bitter taste in your soup. Now pour in the chicken broth, adding the cabbage and tomatoes. Stir to allow the flavors to mingle then cover and let the heat come up until you have a soft boil. Cook for 10 minutes then taste and add the rest of the salt and pepper, if needed. Allow it to cook for about 8 to 10 minutes more. When ready to serve, top with some chopped Spring Onions or fresh Cilantro, finely chopped. Serve with an assortment of crackers or multi grain breads.
Options to add to this basic soup recipe are: 1/2 teaspoon dried Oregano, 1/2 teaspoon ground Cumin, chopped Spring Onions, fresh Green Beans, 1 Large Potato, cubed small, 1 Cup of Corn, 1 medium Zucchini, diced.
Adding a protein to the soup mixture can enrich the meal: Meats to include could be, Cooked Chicken [1-2 Cups, diced] Small Pasta, whole wheat [1/2-1 Cup], cooked ground Beef [93/7]. Tofu would be an excellent ingredient for people using cabbage soup as a diet meal.
Remember if you are using this soup as a diet tool, make sure it has some fat in it as certain vitamins are fat soluble, which means they need some fat for the body to absorb the nutrients. Add the last tablespoon of olive oil over the soup and stir. Even when on a diet, you want to capture all the nutrients you can from the food you are eating.

I invite you to visit my website Http://www.HassiesKitchenTable.com for more tips, ideas and recipes for living life on less with a smile.
Faylee James is a LifeCoach/Writer/Researcher who lives in Northeast Tennessee. She has an above average interest in people, cooking and living life to the fullest.

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Easy To Make Recipe: Corned Beef And Cabbage Soup

 By KC Kudra 

Making corned beef and cabbage soup during the month of March and especially on March 17 to celebrate Saint Patrick's Day in America regardless of where your ancestors came from. Many might first consider that corned beef and cabbage soup is a dish that is commonly served in Ireland during this time of the year. However, in Ireland, the traditional meal for this special day may be that of a piping hot dish of cabbage and potatoes. Therefore, serving baked potatoes or even a potato soup recipe will go well when you are making and serving corned beef and cabbage soup.
It is a wonderful tasting soup that will help drive away the coldness in the weather and many individuals and families do enjoy eating it no matter the time of the year. You may want to make some homemade bread or homemade biscuits to serve along with this delicious soup recipe. For dessert, you might consider making a scrumptious blackberry or blueberry pie to serve later. Of course, you can also make any of your favorite desserts to serve afterwards. If you are preparing this dish to celebrate this holiday in March, you might also want to consider making other types of dishes and include green food coloring to complement the meal and the occasion.
Recipe for Corned Beef and Cabbage Soup
What You Need

• ¼ cup vegetable oil, butter, or margarine
• 1 cup thinly sliced celery stalks
• ½ cup chopped green onions
• 2 minced garlic cloves
• 3 cups chicken broth
• 2 cups shredded cabbage
• 1 cup thinly sliced carrots
• ¼ pound cooked shredded corned beef
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 Tablespoons cornstarch
• 1 cup milk

How to Make It
Using a large saucepan or skillet over a medium heat, you will add the vegetable oil, butter, or margarine to melt. Add the thinly sliced celery stalks, the chopped green onions and minced garlic cloves. Stir to combine and then saute for about 5 minutes or until the vegetables are tender.
Slowly stir in the chicken broth, the shredded cabbage, thinly sliced carrots, cooked shredded corned beef, salt and pepper. Stir well and then cover with a lid. Bring to a boil and cook for about 2 minutes and then reduce the heat to the lowest setting. Simmer, while occasionally stirring for about 20 minutes or until all the vegetables are tender.
Using a small mixing bowl you will add the cornstarch and the milk and stir to combine well. Gradually stir this mixture into the meat and vegetables you are cooking. Increase heat to medium and bring to a boil while constantly stirring. Boil for about 1 minute and then remove from heat. Allow the corned beef and cabbage soup to cool for several minutes before serving to friends and family.

If you like this type of soup, you might also like to learn how to make a mouthwatering best oxtail stew recipe. If you are searching for a great tasting beef stew recipe, you need to drop by our website today, to see what else we have cooking.
Make Something Ordinary Into Something Extraordinary - EasyStewRecipes.com

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Fish Cakes Served With Fig, Walnut And Feta Salad

 By Alexander V Dibden

Living in Cape Town has many advantages besides the world class beaches, rolling wine lands and great summer holiday vibe. We enjoy an abundance of fresh fruit, vegetables and fish. I really appreciate the fact that I can buy fish right off the boat! Whenever possible I try not to freeze fish but every now and then it can't be helped. I find that frozen fish can become waterlogged and mushy so I usually make fish cakes, fish pie or tart when I need to use up frozen fish.
If you are talking Cape Town and fish then you have to talk Snoek. Snoek also known as Barracouta in Australia and New Zealand should not be confused with the game fish Barracuda. They swim in large schools in the temperate waters of the Cape West Coast to East Coast and can be found off the coasts of South America, New Zealand and Australia. This fish has a very distinctive flavor and is very popular among Capetonians.
Snoek can be enjoyed in many different ways but traditionally it is grilled over the coals or eaten smoked with brown bread and fig preserve. The recipes below are a twist on the latter, I served Snoek fish cakes with a Fig, Walnut and Feta Salad as a light supper.
Recipe
Snoek Fish Cakes
You will need: 3 cups poached Snoek flaked, 1 medium potato cooked and mashed, handful of fresh coriander chopped, 2 spring onions chopped, 1 egg, salt and ground black pepper.
- Combine all the ingredients together in a bowl.
- Form the mixture into cakes and refrigerate for 30 min.
- Heat olive oil and a knob of butter over a medium heat.
- Cook the fish cakes 5 min each side in batches until golden brown and warmed through.
Fig, Walnut and Feta Salad
You will need: 1 Fig per person quartered, handful of walnuts, a handful of rocket leaves per person, 100 g feta cheese crumbled, pinch of salt, 3 tablespoons olive oil and 1 tablespoon balsamic vinegar.
- Whisk the olive oil, balsamic vinegar and salt together to make the vinaigrette dressing.
- In a bowl layer the rocket, feta walnuts and fig one after the other.
- Dress with the vinaigrette.
- Serve and enjoy!
If you do not have access to Snoek or Barracouta then substitute it with any other type of firm fleshed fish such as Angel Fish, Cod or even a piece of Hake.

Alex writes the Blog- Kitchen Patrol: http://www.alexander-everyday-gourmet.blogspot.com.
Find great Cape Town holiday rentals at http://www.cape-accommodationfinder.co.za.

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Chocolate Fig Cake Recipe - Special Occasion Chocolate Fig Cake

 By Brandy Summers

This is a delicious fig cake recipe that's perfect to serve on holidays and special occasions.
1 cup chopped figs, dried
1 cup boiling water
1 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup sugar
1/2 cup applesauce
2 eggs
3 tablespoons cocoa
1/2 teaspoon salt
2 teaspoons vanilla extract
1 1/4 cups flour
Directions
Preheat oven to 350 degrees. Grease and flour an 8x12 baking dish.
In a large bowl, combine boiling water and figs. Add in the baking soda and let cool.
In another bowl, combine the vegetable oil, sugar, applesauce, eggs, cocoa, salt, vanilla; mix until smooth. Add 1/4 cup flour to the batter mixture; mix well.
Add in 1/2 of the fig mixture to batter; mix well.
Alternate adding remaining flour and fig mixture to batter until all ingredients are included; mix well.
Spread mixture into baking dish. Bake 50 minutes.
Best Chocolate Pound Cake
A rich tasting pound cake with the added flavors of cocoa and almond.
1/2 cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 1/4 cups milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.
In a bowl, cream together the shortening and butter until light and fluffy. Gradually adding in sugar. Beat well with an electric mixer on medium speed. Add egg yolks, one at a time, beating after each addition.
In another bowl, sift flour, baking powder, salt, cocoa and cinnamon together. Add flour mixture to creamed mixture, alternately with milk, begin and end with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into prepared tube pan.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, remove from pan, and let cool completely on a wire rack.
Sour Cream Cake with Chocolate Chips
Sour cream gives this cake an extra layer of richness.
1/2 cup butter, softened
1 cup white sugar
2 eggs, beaten
1 cup sour cream
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees. Grease and flour a 9 inch pan.
In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and mix well. Add flour mixture and mix thoroughly.
Pour batter into pan and bake for 30 minutes or until golden brown and springy on the top.
Chocolate Ganache Icing with Brandy
A decadently delicious chocolate spread that can be used in a variety of dessert dishes.
7 (1 ounce) squares bittersweet chocolate
1/2 cup heavy cream
3 tablespoons butter or margarine
3 tablespoons brandy
Directions
In a microwave proof bowl, melt chocolate squares, cream, butter or margarine, and brandy together for 30 seconds or until smooth. Allow icing to cool a little before spreading over cake.

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Grammy's Pepper Cabbage and Coleslaw

 By Jan B Soukup

This recipe has been passed down generations in our family. My Grandmother gave it to me and she got it from her Mother. There are a lot of similar recipes but I have not tasted one exactly like this one. It goes great with any meal. I also like the fact that it keeps a long time. You can make it ahead of time if you are having company. Our family always had coleslaw at a family dinner. At the end of this recipe I will give you another recipe for coleslaw with a homemade dressing that is very different. It is like an old fashion homemade mayonnaise - it was also passed down from my Grandmother.
1 head cabbage
1 cup diced celery
1 cup green pepper
1 onion
Dressing:
2 cups sugar
3/4 cup cider vinegar
1/4 cup water
1 tsp salt
1 tsp celery seed
1 tsp mustard seed
Chop cabbage finely (I use my food processor), dice celery, green pepper and onion. Mix together well. Make dressing and pour over cabbage mixture. This pepper cabbage will keep at least a month. You can also freeze it.
Old Fashion Coleslaw
2 eggs well beaten
1/4 cup water
1/4 cup cider vinegar
3 Tablespoons sugar
Mix well and cook till thick. While it is cooling shred your head of cabbage. Mix well your cabbage and dressing. Usually I have to make of double recipe as my head of cabbage is so big. This coleslaw was a family favorite for Christmas and Thanksgiving. The dressing you can make a few days ahead of time them all you have to do is mix the cabbage and dressing before serving.
Cabbage is good for you and can be used in many different ways. I prepare boiled cabbage for my husband quite a bit. He is always watching his weight and I try to come up with ideas for healthy cooking. Have you ever tried Paula Deen's house seasoning? We got some when we were in Savannah and visited her restaurant and took her tour. I use this on cabbage and green beans. It has a lot of different seasoning in it that just gives vegetable a good flavor. The mixture they have put together is very tasty. I also add a piece of cut of bacon for flavor and sometimes a little onion. Hope this gives you some things to try and experiment with and see if you enjoy it as mush as we do.
Hope you enjoy these old family recipes.
Happy cooking!

If you are interested in healthy cooking check my web site http://www.healthygoodcook.com for more ideas and recipes. I will be adding more recipes every week so keep watching my site. If you have any question you can email me Jan@healthygoodcook.com

Natural Juicing Recipes
Secret To A Vibrant And Healthy Lifestyle
Made From Fresh Fruits And Vegetable Recipes
For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

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Canning - How To Can Homemade Fig Preserves With Recipe and Tips

 By Shelly Hill

During the summertime, I look forward to purchasing a lot of great tasting figs from our local fruit orchard and one of the recipes I enjoy making with them is Fig Preserves.
If you are not familiar with how to purchase and store figs, let me give you a few tips. Figs are a very fragile fruit so they need to be handled carefully. You never want to toss them around in your shopping bag or basket. When selecting the perfect fruit, you always want to check for blemishes and only purchase ripe ones that are defect free. Figs do not have a long shelf life so they need to be eaten up within 2 days of purchasing them. When storing them, store at room temperature and allow the air to circulate around them. You do not want to store your figs near a heat source or window.
Serving Ideas: Fig Preserves are great served on fresh bread, on bagels, as a pancake topping, on muffins and rolls, with crackers or as a marinade for poultry.
Canning - Homemade Fig Preserves Recipe
4 lbs. fresh ripe figs
4 1/2 lbs. granulated sugar
1/3 cup fresh squeezed lemon juice
1 lemon, thinly sliced and seeds removed
tap water
You will want to start out by washing and drying your figs. Cut them down and mash them with a potato masher. In a large stock pot, combine the mashed figs, granulated sugar, lemon juice and the lemon slices. Pour in just enough tap water to help dissolve the granulated sugar. Turn the heat up on your burner to medium-high and bring the mixture to a rapid boil and boil for 12-15 minutes. You will need to stir the mixture pretty often to keep it from scorching. (tip: I like using a silicone spatula for stirring so that the mixture doesn't stick to my spoon).
Once it is done cooking, ladle the preserves into hot, clean, pint sized glass canning jars. You will want to process them in your water bath canner for about 10 minutes or follow the directions that came with your canner for processing preserves.
Once they are done processing, remove them from the water bath canner (allow the water to drain off the jar and back into the canner) and place them onto a wire rack to cool. Once cool, label your jars. Your new fig preserves will keep for up to 1 year if they have been canned properly.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. You can visit Shelly's online foodie blog called Shakin 'N Bakin in the Kitchen at http://wahmshelly.blogspot.com for free canning tips and recipes.

Natural Juicing Recipes
Secret To A Vibrant And Healthy Lifestyle
Made From Fresh Fruits And Vegetable Recipes
For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

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Figs

 By Carol A Hill

Covering their shame with fig leaves, the first couple on the earth evoked a wrath so powerful that mankind never forgot the legend behind those figs. Wearing only a crown of fig leaves as they stood in front of the cheering crowds, ancient Olympian athletes received handfuls of figs for winning various Olympic events. It was mentioned, Cleopatra ate figs from a woven
basket while poisonous asps stung one of her exposed extremities.
Allowed freedom for one day a year, Roman slaves sat under a fig
tree eating as many figs as they desired while enjoying the fruits of their labor. Somehow, figs and the human body have covered a lot of history since that remarkable time.
A meal of figs begins with a soup that has an exotic touch of cumin and paprika interacting with the colorful flavor of tomatoes and garnished with a fresh fig. The recipe below is
from a Penelope Cases cookbook.
Cumin Scented Tomato Soup With Fresh Figs
1-Tlb. olive oil
2-cloves garlic,peeled and finely sliced
4-cloves garlic, minced
1-onion, chopped
1/2-cup green bell pepper,chopped
1-lb ripe tomatoes,skinned,seeded and chopped
1/2-tsp.paprika
1-1/2-cups,canned crushed tomatoes
Salt to taste
1-bay leaf
1-Tlb. parsley,chopped
1-tsp. ground cumin
3-cups water
1-cup bread crumbs
4-fresh figs
Directions: In a soup pot: Heat the olive oil and brown the first two cloves of garlic. Remove it from the heat and set aside. Add the onion, the minced garlic and the bell pepper. Saute the ingredients until they are wilted. Add the browned garlic,the tomatoes and the water. Season with the paprika, the ground cumin and the salt. Add the parsley and the bay leaf. Toast the bread crumbs and cut the fresh figs diagionally. Top the soup with the bread crumbs and a fresh fig.
Figs and strawberry jello are combined to make a strawberry fig
preserve that is good whether spooned over vanilla ice cream or
on a homemade biscuit.
Strawberry Fig Preserves
6-cups fresh figs, mashed
5-cups sugar
1-large package of strawberry jello
Directions: In a large saucepan: Combine the ingredients and bring them to a boil stirring constantly cooking them for five
minutes. Sterlize some canning jars. Pour the mixture into them
and seal the jars.
The crunchy texture of jicama is combined with the softness of fresh figs and served with an orange cinnamon vinaigrette.
1-jicama,washed, peeled and cut into two-inch strips
8-fresh figs,chopped
1-tsp. sugar,
1/4-cup red onion,minced
1-Tlb. cilantro,minced
Orange Cinnamon Vinaigrette:
1-orange,juiced
1/4-tsp. cinnamon
1-tsp.sugar
Directions: Add the chopped figs and one teaspoon of the sugar
to boiling water and cook for three to four minutes until they
are softened. Let the fig mixture cool. In a salad bowl: whisk the orange juice, the cinnamon and one teaspoon of the sugar.
Add the jicama, the minced red onion and the cilantro. Lightly
combine the cooled figs with the salad ingredients and coat them
well with the orange vinaigrette.
Sun dried figs are hand dipped into chocolate for a dessert
that any bon bon lover will enjoy eating. The recipe below is
from the Valley Fig Growers Association.
Chocolate Fig Bon Bons
(Makes 25 bon bons)
8-ounces sun dried figs, stems removed
2/3-cup hazelnuts or almonds,toasted
8-vanilla wafer cookies,crushed
1/3-cup cup powdered sugar
1/4-cup rum
1-tsp. grated orange peel
3-oz. semisweet or white chocolate
Vegetable oil
Directions: Process figs, hazelnuts or almonds and vanilla wafers
into a food processor until they are finely ground. Add the powdered sugar, rum and orange peel and process them until they
are well mixed into the fig mixture. Dampen hands and shape the mixture into one and one-fourth inch balls. Arrange close together on a baking sheet or wire rack. In a small microwave-safe bowl heat the chocolate on high for one to two minutes, stirring after one minute. Add a few drops of the vegetable oil if needed to make the chocolate thin enough to drizzle. Dip the tips of a fork in the chocolate and quickly drizzle it over the fig balls, or dip each fig ball into the melted chocolate. Chill until the chocolate is set. Store the fig bon bons in an airtight container up to one week.

Cooking since the age of fifteen, the author has always enjoyed eating and cooking with figs.

Natural Juicing Recipes
Secret To A Vibrant And Healthy Lifestyle
Made From Fresh Fruits And Vegetable Recipes
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Healthy Carrot Cake Recipe for Children

 By Anu Parsai

Carrots supply your body with a number of nutritional benefits. A single piece of carrot gives your body the necessary supply of Vitamin A for the whole day. There are many ways to eat carrots; for example, you can eat them raw, fresh out of the garden, use them as nibbles instead of a bag of chips, eat them in your sandwich, or make your delicious carrot cake recipe. Here is a healthy carrot cake recipe that you can make for your children which they will love!
What you will need:
3/4 cup of whole wheat flour
3/4 cup of cake flour
1/2 cup of brown sugar or normal sugar
1 tablespoon of cinnamon powder
1 teaspoon of baking powder
1 teaspoon of baking soda
1 1/2 tablespoons of molasses
1/4 cup of vegetable oil
2 regular sized eggs
Juice of one orange and the zest
1 1/2 teaspoons of grated lemon zest
1/2 cup of raisins
5 dried and chopped figs (good for digestion)
2 tablespoons of poppy seeds
2 cups of packed carrot grated (use fresh carrots)
1/4 cup of chopped pecans
1/2 teaspoon of salt
Note: Use fresh ingredients when making carrot cake to the natural taste.
Method:
Preheat a conventional oven to 170°C.
In the meantime, whisk the eggs and sugar together. If you have some time on hand then you can separate the whites and yolks and beat them separately for more fluffiness.
Add the vegetable oil to the mix and fold well.
Add the molasses to the mix and blend well. Make sure that there are no lumps in the mixture at any time.
Add the grated carrots and fold well.
Add the grated orange zest, lemon zest and the orange juice to the batter and mix well.
In a separate bowl, mix the flour, baking powder and baking soda, and set aside.
Add the flour mixture to the prepared batter, spoon by spoon, and mix well between each spoonful.
Add the raisins, figs, poppy seeds and pecans to the mix and fold well so that they are distributed evenly.
Grease a 9-inch baking pan and dust a little flour on the inside.
Pour the batter in the baking pan.
Put the pan in the preheated oven and bake for 1 to 1½ hours.
Check by inserting a toothpick in the center. If it comes out clean, then the cake is ready.
Cool the cake for 30 minutes before taking it out of the pan.
Cut the cake in fingers and decorate with jam and gems to serve to children.

Anu is a dedicated baker who's eastern influence allows her to create the most amazing cake recipe's.
Anu's inspired creations can be found on Cake Recipe Secrets.
This week you'll find Anu's Healthy Carrot Cake recipe along with links to her other memorable cake treats.
Natural Juicing Recipes
Secret To A Vibrant And Healthy Lifestyle
Made From Fresh Fruits And Vegetable Recipes 

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

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