Monday, June 29, 2009

Local Finds

I can't hardly stand it. My grocery bags are not even unpacked as I am writing this. I need an outlet, short of calling everybody I know to spread the word. There are good deals to be had! I come upon them by happenstance and they are oh, so sweet. I want to get the word out and most of the time it needs to be FAST. I am not going to assume anyone checks my blog daily, and not going to bore the out-of-towners with local finds. I also have a phobia of emailing people stuff they don’t want. So…

I am doing a mailing list, you have to contact me to be on it; a comment, email (, phone call, message, in person. Just request to be on my “Local Finds” email list. Here is the first installment:

Superstition Ranch Market has ORGANIC fresh blueberries 3-6oz packages for $1.00 and they are in perfect condition. That is less than $1.00 per lb! I went the the one on Meridian and Apache Trail, but the other one usually has the same stuff.

They also have nice red and yellow peppers 6 for $1.00

While you are there grab a golden honeydew and some limes for less than $1.00-DIVINE


Bring out the mayo! Seriously, it seems to be in everything at the Fourth of July picnic. Like a lot of pre-made products, I have some beef with the common jar of mayonnaise and it is not with the fat--big surprise. It is that nasty soybean stuff that sounds healthy enough until you learn what is done to it; chemicals, heat, extreme pressure, preservatives, deodorizers. This bean is toast! Most vegetable oils, including canola are mass produced for efficiency not for quality or health. They process it until it is a clear, tasteless substance, then filter it,, add preservatives and deodorizers to lengthen shelf life and cover up the rancid mess. It can be found in almost any package of snack food on the market, which leads to an even bigger problem – the omega 6 content. It is high. Really high. With this oil being so prevalent, our bodies are becoming toxic while the label is claiming it is healthy, but what’s new? It is important for proper body function to have a balance of omega 6 to omega 3 (3:1 or better is optimum). Good sources of omega 3's include; wild fish, pastured beef, chicken and pork, sea weed, raw nuts and seeds…do you see the problem? These previously common staples have become hard to find, expensive commodities.

Okay, enough trash talking the white stuff in the jar, let's get to the real stuff. Homemade mayonnaise requires some patience and I have had enough bad experiences to know how handy it would be to just pick up some at the store. It is a skill that can be mastered however and I am determined. I have found the highest quality of oil that can be used is pure olive oil. Extra virgin becomes too bitter through the emulsification process, coconut has too much flavor and I opt for the low omega 6 slightly processed oil over the high omega 6 less processed expeller pressed canola oil.

*UPDATE; I got a tip from my friend Sonya, who made this recipe with excellent results in her kitchen aid with the wire whips. So I tried it in my Bosch and it was easy and fast as ever! The oil can be drizzled faster because of the greater surface area. Also I found this method requires less scraping down and can hold more oil if you want to do up to another 1/2 cup. I did it on medium speed and it worked great. This method saved me 10 minutes and seems like it will yield very consistent results!

2 egg yolks
1 teaspoon salt
1/2 teaspoon dry mustard
1 teaspoon honey
3 teaspoons lemon juice
1 tablespoon apple cider vinegar
1 1/2 cups pure olive oil

*Beginning with all ingredients at room temperature is important for emulsifying.

In mixer, blend yolks, salt, honey and mustard with wire whips. Combine lemon juice and vinegar in a separate bowl add half into the yolk mixture. Place oil in a container with a pour spout that can easily be controlled (I like to use a plastic condiment bottle, it fits exactly 1 1/2 cups oil). Start mixer on medium and add a slow stream of oil until the liquid seems to thicken and lighten a bit. Then, increase the oil flow to a faster stream. Once half of the oil is in add the rest of the lemon juice mixture. Continue adding oil until all of the it is incorporated. If you get distracted and dump the oil to quickly, the emulsion will break and get very runny. From here you can begin the process again with two new egg yolks and the broken mixture, starting drop by drop and moving to a steady stream. This recipe can also be done in a food processor, blender or whisking by hand. Store in a jar in the refrigerator for up to 2 weeks.
Mayonnaise on Foodista

Tuesday, June 23, 2009

Melon Refresher

The best time to eat watermelon is NOW. It tastes the best now, is most nutritious now and is cheapest now, so chow down now. It is hot and we need lots of fluid, melon is perfect for summer.

So simple and delicious. Add honey if you need a sweeter drink, but this time of the year the melons are so sweet on their own. I have tried this with many varieties of melon and they all made an excellent drink.

This recipe makes yummy popsicles too. I just made some last night with yellow honeydew, a bit of kale and dulse. They were a brilliant green and the kids gobbled them up today.

4 cups chopped melon
1 cup frozen strawberries
1 tablespoon flax oil (optional)

Place all ingredients in a blender and blend until smooth.

Saturday, June 20, 2009

Green Chili Pizza

Most Saturday’s are pizza night. Babysitters are busy, restaurants have too long of a wait for kids, weekends are cheap electricity. It’s as if the stars align and that line is pointing straight to Multi Grain Pizza Crust.

Great pizza ideas are inspired by leftovers. This time we have the remnants of some kickin’ burritos, enchilada style (Think Café Rio) leaving me with another delicious pizza combination to share. I didn’t list amount since this was a use-what-I-had creation and I want you to do the same.

Multi Grain Pizza Crust
Green Chili Enchilada Sauce
Shredded beef (chicken, pork…whatever)
Yellow pepper, sliced and sautéed
Colby Jack Cheese
Avocado, sliced

Preheat oven to 550 degrees. Roll out dough, place on parchment. Spread enchilada sauce on dough, sprinkle with half the cheese. Then top with meat, pepper and the rest of the cheese. Bake for 7 minutes. Let cool slightly. Arrange avocado on top, slice and serve. This would also be great with halved cherry tomatoes, shredded lettuce and salsa.

Saturday, June 13, 2009


Remember those orange sherbert push-ups from the Schwan’s Man? In an effort from keeping my kids from feeling deprived, we have been making these treats from sugar free spinach and fruit smoothies (this one has blueberries in place of the banana and kiwi). The kids are ga-ga for them. I found the little contraptions at Bed, Bath & Beyond.

Living a healthy lifestyle is a process that takes effort. It all starts with our desire, a personal conversion so deep that change is inevitable. Then we must dive into knowledge. Unlearning our bad habits and misinformation and replacing it with sound principles, our own discernment and truth. This learning seems to never stop but does become less overwhelming.

Now we are putting what we learn into practice. Little by little we apply more and more. Finally, we have gone so far past where our society lies and we are frustrated. The constant candy rewards, unhealthy refreshments at the end of events, party after party with nothing to eat but pizza, pop, cake and ice cream and the endless snack foods that are dished out all-you-can-eat style at every turn of the head.

Deprivation leads to rebellion from that which you are deprived. This is especially true for kids who haven’t had the chance to work it all out for themselves yet. This week we are attending a family reunion, which means lots of kids with parents throwing food (and I use that term lightly) at them to keep them happy. We will be going with a bag full of vegetables to off set the toxins they call food and a bag full of healthy snacks to set a good example. Wish me luck.

Wednesday, June 10, 2009

Roasted Vegetable Linguini

An amazing lunch from a summer garden. Even if you don’t have a garden, these vegetables are all in season, which means; widely available, fresh, cheap and nutritionally peaked. This has been a favorite of mine for years, I never get sick of it. Roasting the vegetables is worth heating up your house, sugars are caramelized and flavors concentrate in the oven. Don’t skimp on the salt, the veggies and pasta need it or they will suffer from blandness. Equally important is the use of fresh herbs, in this application dried just won’t cut it. Also, I have to mention…throw out that green can and get some real parmesan (the kind that is made in Italy with Parmeseano Reggiano stamped on the rind). Think about it – cheese, from a can, that lasts forever. ..Ewww!

1 ½ cup cherry tomatoes, halved
2 zucchini, quartered and sliced
1 bell pepper, chopped into 1inch pieces
1 head of garlic
2 tablespoons olive oil
1/2 cup fresh herbs (basil, parsley, oregano), chopped
2 teaspoons salt
1/2 cup fresh grated parmesan
½ lb. whole grain linguini, cooked al dente

Preheat oven to 400 degrees. Make a foil pouch and place separated garlic cloves inside with a drizzle of olive oil. Roast in oven. Place vegetables on two lined baking sheets. Drizzle and toss with remaining olive oil. Arrange vegetables in a single layer. Roast for 20 minutes. Remove skins from garlic and chop well. Sprinkle vegetables with salt, garlic and chopped herbs. Toss with pasta and cheese.
Roasted Vegtable Linguini on Foodista

Monday, June 8, 2009

Pear Salsa

You may have noticed we are big fans of fish tacos. I make them with tilapia, crappie, perch, cod, dorado and salmon. I put them on corn, flour, soft and crispy tortillas. I top them with sauces, traditional tomato salsas, tropical salsas and here I share my new fave. We had this with black beans, avocados, cabbage and dorado on THE tortillasDELISH.

2 firm pears, chopped
¼ cup cilantro, minced
1/2 jalapeno, finely diced
½ small red onion, finely diced
1 tablespoons lemon juice
1 teaspoon honey
½ bell pepper, finely diced
1/2 teaspoon salt

Combine all ingredients, let flavors combine 1 hour before serving. Strain off juices if necessary.

This salsa goes really well with fish in tacos or just served on a fillet of broiled fish.
Related Posts with Thumbnails