Monthly Archives: May 2012

Fancy but Simple… Citrus Ricotta Figs

Posted on May 31, 2012 | 2 Comments

Figs are sweet and unique in flavor.  They are a perfect fruit to accompany cheese, and look lovely on an appetizer tray, lending it class!

They are featured much more often in the menus of Mediterranean countries, joining lamb dishes, rice dishes and desserts.  Fig jam with a hint of anise is simply out of this world.  This is a quick and elegant treat to serve your family or guests.

Remember not to touch your eyes after peeling or handling the peel of figs.  For some people the skin residue can be an eye irritant.

Recipe

Serves 6-8

  • 12  medium-sized ripe fresh figs (I prefer the purple ones)
  • 1 c. low-fat ricotta cheese
  • 5 Tbs.  honey
  • 1 tsp.  grated lemon peel
  • 1 tsp. grated orange peel
  • 3/4 tsp. vanilla
  • 2 Tbs. chopped pistachio nuts or other nuts
  • Cinnamon (opt.)

Remove stem ends from figs and cut each in half lengthwise.

Combine ricotta, honey, lemon peel, orange peel and vanilla in small bowl until well blended.

Measure 1-1/2 Tbs. of ricotta mixture for each serving.  Drop ricotta mounds on each fig half and place on a serving platter or individual appetizer plates. Garnish with chopped nuts and one drop of honey in the center.

You may add a light sprinkle of cinnamon to finish off.

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Peach Chicken Salad

Posted on May 31, 2012 | Leave a comment

Here is a twist on Chicken Salad…instead of grapes, how about peaches? 

They’re beginning to show up on organic grocery store shelves, and they’re tangy-sweetness goes nicely with poultry.

  • 1 lb. cubed organic cooked chicken
  • About 3 fresh organic peaches or nectarines, peeled and cubed
  • 1 med. organic English cucumber, chopped
  • 3 Tbs. finely chopped organic red onion
  • 1/2 lb organic string beans, cut into 1″ pieces, and steamed lightly.

Mint Vinaigrette:

  • 1/4 c. white wine vinegar
  • 1 Tbs lemon juice
  • 1/4 c. honey
  • 1/4 c. fresh mint, finely chopped
  • 1/4 tsp sea salt
  • 1/8 tsp. pepper

In a large bowl, combine the peaches, chicken, cucumber, string beans, and onion; set aside.

In a blender combine the vinegar, lemon juice, honey, mint, salt and pepper. Process until smooth. Adjust the flavor to taste.

Pour over chicken mixture and toss to coat.  Optionally, cover and refrigerate to chill.

Serve over chopped lettuce, with thin toasted whole wheat pita chips. (Serves 4)

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Baobab Body Butter

Posted on May 30, 2012 | Leave a comment
Baobab dried fruit pulp is derived from the fruits of the Baobab tree (Adansonia digitata), also known as the ‘upside down tree’. On pollination by fruit bats, this tree produces large green or brownish fruits. The baobab tree is found primarily in South Africa, Botswana, Namibia, Mozambique and Zimbabwe.
Our Baobab Body Butter is a rich cream for supple skin that stays touchably soft all day.

Benefits

  • Delivers all day moisturization for supple, healthy looking skin.
  • Contains high levels of antioxidants.
  • Reduces dry skin.
  • Promotes softer, smoother, and more toned looking skin.
  • Enhances the resiliency of skin over time.
  • Conditions naturally with skin beneficial ethnobotanicals.
  • Moisturizes skin of all ages.

Key Ingredients

Baobab Fruit Pulp Extract (adansonia digitata pulp extract) — a natural humectant and emollient, this moisturizing fruit extract reduces dry skin, improves the skin’s appearance, and conditions skin for long-lasting moisturization.

Shea Butter — a rich emollient that enhances the skin’s natural barrier functions and increases moisture levels.

Macadamia Nut Oil — high in monounsaturated fatty acids, this moisturizing oil closely resembles sebum (oil naturally produced by the skin for moisture and protection), is easily absorbed by the skin, and helps maintain the skin’s water barrier functions.

Try this and post a comment about the difference in your skin!

Click here to visit the website and get products at wholesale, or contact me.

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Superb and Affordable Liquid Body Exfoliant

Posted on May 30, 2012 | Leave a comment

Liquid Body Lufra

It’s amazing how different our skin looks and feels when we help slough off dead cells. Liquid Body Lufra gently eases away dead skin cells and excess oil to give your skin a polished feel.

Benefits

  • Formulated without dyes or drying additives.
  • Revitalizing body cleanser with a formula specially designed to cleanse and moisturize and exfoliate.
  • Improves your skin’s tone and texture with a refreshing combination of finely ground exfoliating walnut husks, gentle cleansers, and moisturizing aloe vera.
  • Rinses away clean without leaving a residue that can dry and irritate skin.
  • Incorporates finely ground walnut husks to provide essential exfoliation by gently working away surface impurities.
  • Contains the emollient glycerin to protect against moisture loss and keep your skin feeling soft and supple.
  • Safety-Allergy-Dermatologist Tested.

Under $10 when you order online!

For access to our website and our whole line of personal and health related products, click here, or contact me.

Be Well!

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Summer Time and Feta Turkey Burgers

Posted on May 30, 2012 | Leave a comment

Summer is around the corner, and barbecues and hammocks are getting spruced up.

Making food outdoors, or preparing it for eating outdoors is a wonderful feature of warm weather. We enjoy potlucks where the many nephews and nieces (all in their 20′s and 30′s) can join in. There is always a huge salad…Tabbouli or Garden variety… and baked beans and corn.

These burgers area quick and easy to prepare, like most burgers, but taste like a gourmet burger. The recipe takes advantage of a combination of Mediterranean flavors.

Recipe

  • 1 lb. organic Ground Turkey Breast
  • 8 oz. fresh organic Mushrooms, finely chopped
  • 1 medium organic White Onion, finely chopped
  • 1 Tbs. organic Parsley, chopped fine
  • 1 Tbs. Worcestershire sauce
  • 1/2 c. crumbled Feta Cheese
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Pepper

Preheat Grill or oven Broiler.
Mix together well the ground turkey, mushrooms, onion, parsley, Worcestershire sauce, and 1/4 c. of the Feta.

Add seasoning, and form into 4 burger patties.Place patties on grill or in broiler pan, sprinkle half the remaining Feta on top, and cook about 10 minutes, then turn over to second side.

Sprinkle the rest of the cheese on each burger, and cook until done… (see note below). The burger should be dark brown.

Serve with your favorite condiments, tucked in pita bread or a whole wheat bun.

Suggested condiments:

Green leaf lettuce, tomato slices, hummus, red onion slices, Vegenaise, tomato paste mixed with a little olive oil and cider vinegar, cucumber pickles.

Note: Unlike regular beef burgers, turkey burgers cannot be served ‘rare’ and must be cooked through thoroughly. Internal temperature should be at least 165 degrees.)

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Baked Berry Empañadas

Posted on May 28, 2012 | Leave a comment

There is something wonderfully inviting about a warm pastry filled with fruit.

Pies, in all shapes, fall into the Comfort Food category of life. The process of working with dough appeals to many of us, and the aroma that fills the house when baking is a bonus!

This recipe bekons to you to indulge in a healthy version of this scrumptious food item.

With only a 1 tsp. of sugar per pie, you don’t have to think twice about serving this recipe to your family or friends. Makes a delightful snack, or after dinner treat.

Recipe

Servings: 12

  BERRY FILLING

  • 1-16.5-ounce can organic blackberries, raspberries or boysenberries — drained (or frozen berries, thawed and drained)
  • 1 c.  finely chopped, pared organic apple (about 1 medium, tart variety such as Granny Smith)
  • 1/4 c.  chopped walnuts
  • 1/4 c.  sugar (or Xylitol)
  • 2  Tbs. unbleached organic flour
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • Dash  sea salt
  • 3 single whole wheat or Gluten-free pastry crusts for 9-inch pie — ready-to-use or homemade
  • 1 Tbs. organic butter (or coconut oil)
  • Cinnamon-sugar for dusting

Preheat oven to 400º.

Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well. Gently fold in berries.

Roll out pastry and cut into twelve 4 1/2-inch rounds. Place 2 tablespoons berry filling on half of round, leaving about 1/2 inch along edges.

Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork. Repeat this procedure until all rounds are folded and sealed.

Combine 1-1/2 Tbs. sugar with 1/2 tsp. ground cinnamon. Brush each empañada with melted butter and sprinkle with cinnamon-sugar.

Bake on greased cookie sheet 18-20 minutes or until golden brown.

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Fruit Salad with Honey Lime Dressing

Posted on May 28, 2012 | Leave a comment

As the weather continues to warm up, my desire for refreshing after dinner dessert turns to fruit and ices. Or a combination of both!

Take advantage of summer season fruits to create this simple treat.  A dollop of lime or raspberry sorbet would go very well with the dressing.

Recipe

Serving Size : 4

  • 1/2 c.  honey
  • 1/2 c.  lime juice
  • Pinch  nutmeg or cinnamon
  • 1 quart  sliced fruit (a combination of berries, apples, melon, peaches, apricots, etc.)

In blender or food processor, combine honey, juice and seasoning; blend until smooth.

In medium bowl, toss fruit with dressing and chill until ready to serve. Garnish with fresh mint leaf, and a dollop of fruit sorbet.

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North African Couscous with Vegetables

Posted on May 27, 2012 | Leave a comment

Reblogged from Unlock The Fountain:

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Couscous is known as 'the North Africa national dish'. In Algeria, Morocco, Tunisia and Libya couscous is a staple.

Preparation

The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets which are too small to be finished granules of couscous and fall through the sieve will be again rolled and sprinkled with dry semolina and rolled into pellets.

Read more… 446 more words

By substituting Coconut oil for the butter we can bring this delicious recipe into the fold of our anti-cancer diet!

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Salmon Pinwheel Appetizer

Posted on May 27, 2012 | Leave a comment

This is an elegant looking and yet very simple dish to prepare.  Salmon is high in omega-3 fatty acids, and high in vitamin D, a crucial vitamin for the prevention of cancer in women.

Omega-3 fatty acids come in more than one form. The types found in fish, called DHA and EPA, appear to have the strongest health benefits.

This recipe takes advantage of this deliciously nutritious fish to create a dish even your children will enjoy.

Recipe

  • 8 oz. smoked pacific (wild caught) Salmon
  • 8 oz. light cream cheese
  • 4 Tbs. sour cream
  • 2 Tbs. fresh dill, chopped
  • 1/4 tsp. black pepper
  • 1/2 tsp. Tabasco
  • 1 organic cucumber, sliced thin
  • Whole grain round crackers (Mary’s gone crackers are great with this)
    Garnish
  •  Fresh Dill
  • 1/2 lemon, thinly sliced into rounds, each cut into 8 pieces

Blend  cheese, sour cream, dill and seasonings.

Lay a 5 -x 6″ piece of plastic wrap on a cutting board.

Carefully separate 3 – 4 salmon slices (or as much as needed to achieve dimensions) and lay them out on the wrap to form a rough 4 x 5″ rectangle, making sure to overlap all the edges so there are no gaps in the center.

Spread a 1/3″ thick layer of the cheese mixture across the salmon to reach the bottom, left and right edges, but just shy of the top edge.

Using the plastic wrap, roll the long bottom edge up towards the top.  Fold the plastic wrap around the roll.

Repeat 3  times. Freeze the rolls for 30 minutes.

Remove rolls from freezer and slice into 1/2″ rounds.

Place a slice of cucumber on each cracker round and top with Salmon pinwheel.

Garnish with a tiny sprig of dill and a lemon wedge.  Makes about 30 appetizers.

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Chocolate ‘Trail Mix’ Shake

Posted on May 25, 2012 | Leave a comment

Here is a quick, filling and protein packed breakfast or lunch shake.

AC Shake is specially formulated with a proprietary blend of ingredients, protein, fiber, and carbohydrates to help control appetite and reduce food cravings, and also support healthy metabolism and lean muscle mass.

  • 8 oz. Chocolate Almond milk
  • 2 Tbs. Cashews
  • 2 scoops AC Shake
  • 1 Tbs. Almond Butter
  • 2 Tbs. Oats
  • 1 Tbs.  Agave Nectar
  • Ice
  • pinch of sea Salt

Toss everything in a blender and process until smooth.

Nutritional facts: calories 330, carbs 34 g, fat 14 g, protein 19 g

For a lower fat recipe omit the Cashews.

Click for How to Order AC Shake.

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