Bad rap

Brussel sprouts are the victim of a bad rap; slang for "unjustified criticism" which I think applies quite accurately in this instance. I really want to encourage you to try something new, and most people immediately turn their noses up at the mention of this innocent vegetable. Brussel sprouts are a cruciferous vegetable known for thier ability to help lower cholesterol. Also, brussel sprouts provide protection against cancer because of their high levels of glucosinolates, affectionaly referred to by some as the "anti-oxidant of youth".

How to shop for brussel sprouts: choose sprouts that are bright in color and are firm and compact; you do not want a spongy feeling when you squeeze it.

How to prepare brussel sprouts: well, there are many methods BUT they are to die for when you pan fry them and cause caramelization to occur as shown in the above picture. Rinse your sprouts and cut the hard white stem off and then slice the sprout in half, it will look like the inside of a mini cabbage.

How to caramelize brussel sprouts: coat an 8" frying pan with a medium amount of olive oil (relative to the amount of brussel sprouts you are cooking) and set over medium-high heat. I personally like to use a combination of olive oil and butter, for richer flavor. While your pan is getting nice and hot, lightly toss to coat the brussel sprouts with olive oil and salt & pepper. Once your pan is sizzling, add your brussel sprouts one at a time; cut side down. Allow them to cook until they begin to turn brown and soften, but not mushy. Once the bottoms are good and roasted, give them a few turns around the pan to lightly roast the sides. Serve immediately.

How to liven up any veggie dish: roast nuts and add them to the vegetables. Favorites 'round here are pine nuts and sliced almonds, but really any nut will add pizaz to your vegetable dish.

How to roast nuts: toast to coat (lightly) with olive or canola oil and herbs of your choice. Spread out into a single layer on a cookie sheet and roast nuts in a 400 degree oven for 10-12 minutes.

Sorry, I kindof got onto this "how to" kick and ran with it. Break out of your comfort zone and give these bad boys a try. You will not be disappointed!

Easy Creamy Tomato Soup

This soup is extremely simple to make and has a fresh taste, waaay better than anything out of a can or box. Serve it up with a gourmet grilled cheese (we love grilled cheese on artisan sourdough bread with multiple cheeses & herbs inside) and you've got a cozy winter's night dinner.

Puree in your blender or processor:

(1) 32 oz can whole Roma tomatoes

1/2 cup half & half

1/2 teaspoon dill

1/2 teaspoon parsley

1/2 teaspoon basil

salt & pepper to taste

1" thick slice of medium sized white onion (about 3 tablespoons)

1-2 garlic cloves (optional)

The first time we had this, Garrett whipped it up for dinner. He didn't put any garlic in it and I actually enjoyed the taste of it better without the garlic. It was a very mellow and smooth soup; the garlic stands out and is a strong flavor. Having said that, it is winter time and garlic is a natural antioxidant that has been used for centuries to boost the immune system because of its medicinal qualities; especially against the common cold and flu. So we put garlic into everything during the winter months. For us, it's a matter of health, so we say "Bring on the Garlic!"

Pour the soup into a pot and heat it up. Serve with a grilled cheese sandwich or with croutons and cheese in the soup, if you prefer. Enjoy!

Baby Bliss

There is a lot of baby lov'n going on in my house right now and not a lot of cooking and creating. But the above beautiful cake was given to us by dear family to celebrate the birth of our baby girl - Eden Solveig (soul vee). It is absolutely divine. It is the Chantily Cake from Whole Foods and if you've never indulged, please put it on the bucket list and check it off soon. That's all for now, back to my sweet baby girl......

VIDEO: Why Buying Organic Matters

VIDEO: Why Buying Organic Matters

Almond Brittles

These almond brittles are a snap to make and are super yummy. This is not my recipe, it's Rachel Allen's. But I would recommend some changes. I will post the original recipe and how I will make them next time. If you like toffee/brittle and enjoy the crunch, stick with Rachel's recipe. If you want to live dangerously, try my version. The goal is to produce a bit more of a chewy toffee than a brittle. But I haven't gotten try mine yet, I just have the changes noted for next time.

Before you begin this recipe, it's necessary to have everything ready to go. Once the sugar mixture has carmelized, you must work quickly as it starts to set as soon as you remove it from the heat. Have a cookie sheet ready and two large spoons to scoop out the mixture into the individual almond brittles.

Rachel's recipe - Almond Brittles

Lightly roast 3/4 cup sliced almonds in a 325 degree oven for 3-4 minutes, until they are barely golden brown in color.

On stovetop over medium heat:

1 cup sugar

6 tablespoons water

7 tablespoons salted butter

Bring to a boil for 8 minutes; stirring frequently but not constantly. Basically, don't let the mixture burn. (She didn't use a candy thermometer, but I am not that brave. I did use one and 8 minutes got the to 302 degrees, the "hard crack" stage) Remove from heat and immediately stir in the almonds. Working quickly, using two spoons, scoop up a small amount of the mixture and slide it onto a cookie sheet to make individual almond brittles.

In small saucepan, gently melt 1/2 cup of dark chips over low heat. Allow the brittles to cool a bit before placing a dab of chocolate a top each brittle. You don't want the chocolate to just melt all down the sides and get runny.

Lish's recipe - Almond Toffee Chews

Don't get me wrong, they are very tasty. But I'd like them to be a bit more chewy, and not as much of a "brittle".

Lightly roast 1 cup sliced almonds in a 325 degree oven for 3-4 minutes, until they are barely golden brown in color.

On stovetop over medium heat:

1 cup sugar

6 tablespoons water

7 tablespoons salted butter

Bring to a boil over medium heat and using a candy thermometer take the mixture to just under 285 degrees, the "soft crack" stage (I am guessing this is around 5-6 minutes). Immediately remove heat and gently stir in the almonds. Working quickly, using two spoons, scoop up a small amount of the mixture and slide it onto a cookie sheet to make individual toffee chews.

In small saucepan, gently melt 1/2 cup of dark chips over low heat. Allow the toffee chews to cool a bit before placing a dab of chocolate a top each brittle. You don't want the chocolate to just melt all down the sides and get runny.

The Good Stuff

Water. You should drink half of your weight in ounces each day.

Also, any soda, coffee or alcohol you drink should be flushed out of your system with twice as much water. So if you grab a venti latte while you are out and about, plan on downing 40 oz of water just to balance your coffee intake plus "half your weight in ounces". To cut to the chase: Your pee should be "clear & copious" in the words of survival expert Cody Lundin (Lun-deen). Cody is the hard core, primitive survival expert in America today. We like him 'round here. Anyhow, back to the topic at hand - Are you drinking enough water? It's just a simple reminder, most of us aren't and it really does a body good.

Tips for increasing your water intake:

Don't wait until you are thirsty to reach for water, keep a cup or nalgene nearby all day and sip on it regularly.

Cut your juices 50/50 with water; it'll give you more of the good stuff and you'll be consuming less sugar. Once you get used to this, you won't even want to drink juice straight, promise.

If you just really don't like water, get in the habit of drinking herbal teas. The brisk fall weather has arrived, and there's nothing more comforting than a steamy cuppa goodness. We loveMighty Leaf teas, specifically the Citrus Chamomile and the African Nectar teas.

Quiche: Lish Style

I used to make my own quiche and pie shells. Then I became a mama. So I happily traded in the glory days of whipping up my own from-scratch shells for the Wholly Wholesome shells (found at King Soopers & Whole Foods). They are moderatly priced and make the whole quiche process such a snap. I am one who bakes my shell before filling it with yummies because I personally abhor a soggy quiche or pie shell. But the directions say it's not necessary. For me, it is!

1)Bake or Don't (I'm wincing even as I type that) Bake your Shell

400 degress for approx. 10 minutes

2)Fill it with yummies

Ideas: Choose at least one of each

Veggie - chopped onion, bell pepper, green onion, leeks, tomato, spinach, asparagus, potatoes

Meat- ham, turkey, bacon, crab

Shredded Cheese -anykind, use 1 cup shredded cheese. If you like a creamier flavor, stick with mozzarella, or mix in some parmesan or romano. Otherwise, go for a sharp flavor with white cheddar or swiss.

Pour the yummies into your cooled pie shell

3)Whip up in a bowl:

5 eggs

1 cup half and half

salt & pepper

Pour the eggs over the yummies and fill that shell to the brim.

Bake @ 375 for approx 40 minutes.

Serve with hashbrown for breakfast or a nice green leafy salad & hearty roll for dinner.

Lentils & Saffron Rice with Almonds

This is a middle eastern dish that is highly nutritious and cheap. It's official name would be Dal Bhat, but Lentils & Saffron Rice with Almonds just sounds better, eh?

Lentils are high in protein on their own; but to make this meal into a complete protein, all you've got to do is add some rice. Vegetable sources of protein, such as lentils, offer healthy fiber, vitamins and minerals and are very low in fat.

Dal "lentils"

1 1/2 c lentils (any color will do; rinse well in cold water & sort)

5 cups chicken or vegetable broth

Bring broth to a boil, stir in lentils and reduce heat to light simmer.

Cover and cook for 30+ minutes, do not stir while cooking.

Once they are easily "mushed" between fingers, they are done.

Add 6 tablespoons of butter, 1 teaspoon cumin, 1/2 tsp tumeric, 1/2 tsp ground red chili pepper, salt to taste.

*Puree in blender to a smooth sauce.

*When you are blending hot food, it is important to be careful. Remove the middle circular piece of lid (usually this is clear plastic) from the blender lid to allow steam to escape and cover over the open hole with a towel while you blend. Always start slowly and increase your speed slowly to prevent any explosions.

This is not traditional, but I like to add potatoes and carrots to my dal.

Peel & dice potatoes in small bite sized pieces. Lightly boil, maybe 12-15 minutes until just barely softened. Do not overcook them as you will cook them a bit longer in the dal and you don't want mushy potatoes falling apart in your dal. Peel & dice carrots to same size cubes as potatoes, once dal is pureed, pour it back in your pan and add in the carrots and potatoes. Simmer gently to allow flavors to come together and to thicken a bit.

Bhat "saffron rice with almonds"

Naturally, you can serve your dal with any rice that you like.

But here is one of my favorite middle eastern style rice dishes.

Bring 2 cups water to a boil, stir in 1 cup short grain brown rice

Cover & simmer on low heat for 40 minutes.

In small bowl, combine 2 tablespoons rose water and 1/2 teaspoon crushed saffron threads. Let them sit while rice cooks.

Pre heat oven to 400 degrees and roast 1/2 c blanced almonds in a bit of olive oil. They are done when they turn golden brown, about 5-7 minutes.

Once your rice has cooked through, fluff and add the rosewater, saffron and roasted almonds.

Serve your lentils over your saffron rice with whole wheat naan on the side. Enjoy!

Homemade Pizza

Bodhi is quite the little kitchen helper. He has "his" stool that we get out and he will help with cooking. Dough is a kid friendly venture and one that he enjoys, as seen in above photos!

So, go grab your own little kitchen helper and get to it!

Homemade pizza dough recipe:

In small bowl, mix 1 tablespoon yeast with 1 1/2 cups warm [120 degree] water and add in a spoonful of sugar to get those little yeast-lings a bubbl'n.

3 c flour (mix whole wheat & white 50:50)

Jazz up your pizza dough by adding herbs & spices to the flour; ones I commonly use are parlsey, oregano, basil, garlic, red pepper flakes, flax seeds or flax meal and salt. Dry whisk the flour to incorporate the spices.

Make a well in the center of your flour, pour in the active yeast and 1+ tablespoons olive oil. Work your dough until it comes together to form a nice ball.

Sometimes, it takes a bit more oil to pull the dough together, sometimes 1 tbspn is enough.

Cover & let rise in a warm place for 45 minutes. Punch down, knead, cut the dough into (2) equal parts and let rest another 15 minutes. Roll out one or both of the dough balls into your pizza crust. If you won't be using both dough balls for dinner tonight, it'll keep in your fridge for a few days (hello homemade cheesy garlic bread with spagehtti?!?) or it freezes well.

If you like crispier crust, bake the crust at 425 for about 10 minutes and then top with sauce, toppings, cheese and bake. If you like softer, fluffier crust; then do not pre-cook your dough. Simply spread out your sauce & choice of toppings and bake away.

Muffins, chocolatey yummy muffins

I have been having a diversion in the grocery store for the gluten-free section. I do not have Celiac disease, thankfully. It's a challenging disease that is popping up more and more in the general population, it affects 1 in every 133 persons. And it's the type of disease that will completely change your life, because wheat is in EVERYTHING. You would probably be surprised how often wheat is used in all kinds of products; from ones we consume to cosmetics. Not to mention, a person with celiac disease cannot eat rye, barley, triticale, and some oats. You might be asking: Lish, why are you on the gluten-free kick? Well, we consume a lot of wheat in America. So, I figure it's a great way to try and round out the intake of wheat versus all of the other wonderful grains that are out there. I am into baked goods this pregnancy, and the Udi's brand gluten-free muffins have been hitting the spot. I have tried them all: Lemon Struessel, Blueberry, and Double Chocolate (as well as their bagels & cinnamon rolls, two thumbs up on all Udi's products). The double chocolate is soo yummy. We've been warming the chocolate muffins, putting vanilla ice cream and sliced strawberries on them and eating them for dessert. Yes, that is how yummy they are. The only problem, they are a bit expensive. They're not outrageous, but I know how much money I could be saving if I'd just make them myself. Thus, this is my first (probably of many) attempts at a gluten-free muffin that tastes as good as my new friend Udi's. I used Bob's Red Mill Quinoa flour and Bob's recipe found on the back of the Quinoa flour package for the "Sour Cream Fudge Muffins".

The verdict: I am not in love with the strong taste of the quinoa flour; but blending a couple of different types of grains is probably the best way to go. So, if you do want to try making these muffins, maybe do a 50/50 mixture with another grain.

If you'd like to give the recipe a try, you can find it here.

Don't worry, I have no plans of completely abandoning you Udi, I am happy to support a local business (Udi's Bakery is located in Denver) and will grow increasing lazy about baking as my belly expands over these last 10+ weeks. But for today, I give myself an "A" for effort!

On a more serious note about Celiac disease, it can be extremely debiliating to a person who has it, but doesn't know it. It is very hard on the body and makes them feel miserable each time they eat, which is a lot of a person's life. If you know someone who has been "perpetually sick", you might be doing them a favor to mention getting tested for a gluten allergy. It goes un-diagnosed in about 97% of people.

Stuffed Peppers

Stuffed Peppers, really, are one of my all time favorites. It goes back to highschool when my friend Gina introduced me to them, or should I say Gina's mother Leslie introduced me to them. Leslie made them, Gina and I were just good at eating them. I have loved them ever since and always think back fondly on those high school memories of eating stuffed peppers with Gina when I make them. This meal is a "re-do" as I like to call it. I often have these key items hanging out in my fridge from previous meals; leftover beef from tacos and leftover rice from soup. Ba-da-bing! Throw in some vegetables & spices and you've got a new, yummy dinner. Bonus, in the summer, you can grill the peppers instead of baking them which makes them even more enjoyable, in my opinion.

Filling:

2 cups Brown rice

2 cups Ground beef, Ground buffalo, Ground sausage

or a mixture, go crazy here. I dare you.

1/2 of a medium or 1 small zucchini, shredded

1/2 cup shredded parmesan cheese

bit o' parsley

salt & pepper to taste

Sauce: (puree in your food processor or blender)

1/2 red onion

4-5 roma tomatoes

2 garlic cloves

Mix the filling and sauce in a frying pan on medium-low heat until it's thoroughly warmed.

While you are heating up the "stuffing" for the peppers, grill your peppers until they are lightly blistered and soft, about 10-12 minutes. Most chefs/restaurants remove the charred skins before serving, but we crazy Gildeas happen to like the charred skin. So go on personal preference there.

Allow peppers to cool so they are safe to handle & then cut off the stems and de-seed the peppers. Stuff 'em and eat 'em. Enjoy!

Kyocera Ceramic Knives

I am very enthusiastic about my newest kitchen tool, a Kyocera Ceramic Knife! I got it as a birthday gift from my loving husband, and it is amazing. I don't know if anyone out there has ever heard of such thing as a ceramic knife, but they have been around for a long time. They are knives that can cut through anything with ease, and I mean like butta. Truly, I have never used another knife in my life that can even hold a candle to this bad boy. The one drawback is that it's extremely fragile. So, even though this knife potentially can cut through anything, it's best used on fruits and vegetables, and fleshy meats without bones. This knife must be handled with care; that means hand washing and storing it in a safe place where it's not bouncing around a drawer with other utensils. But if those two things are enough to make you turn your nose up at it, let me get back to the "cuts like butta" part. Have you ever marveled at thinly sliced tomatoes you've seen at delis or drempt of being able to cut paperthin kiwi or strawberry slices? I have. And now I can. Maybe Garrett should've videoed my response the very first time I used it to slice tomato and onion for dinner. I'm pretty sure it would have been one of those videos that would make you want the product. Did I mention you never have to sharpen this knife? Hot Dog! I am knife snob. I like my knives sharp, and I happen to be married to the right man for that, but this is one less knife I have to put on the "Honey Do Sharpen List". You might be wondering did I say the word "never" have to sharpen? I did. But if you ever feel your ceramic knife gets to the point where it needs re-sharpening, Kyocera offers complimentary sharpening where they will sharpen your knife on diamonds, you just pay $10 for shipping and handling. There are several companies making ceramic knives these days, but I like to hang with my man Ming Tsai (i LOVE this chef, he is awesome) on this one and stick with the company who has been doing it the longest and it's probably safe to say they are producing the best products.

The Good Stuff

Water. You should drink half of your weight in ounces each day.

Also, any soda, coffee or alcohol you drink should be flushed out of your system with twice as much water. So if you grab a venti latte while you are out and about, plan on downing 40 oz of water just to balance your coffee intake plus "half your weight in ounces". To cut to the chase: Your pee should be "clear & copious" in the words of survival expert Codi Lundin (Lun-deen). Codi is the hard core, primitive survival expert in America today. We like him 'round here. Anyhow, back to the topic at hand - Are you drinking enough water? It's just a simple reminder, most of us aren't and it really does a body good.

Tips for increasing your water intake:

Don't wait until you are thirsty to reach for water, keep a cup or nalgene nearby all day and sip on it regularly.

Cut your juices 50/50 with water; it'll give you more of the good stuff and you'll be consuming less sugar. Once you get used to this, you won't even want to drink juice straight, promise.

If you just really don't like water, get in the habit of drinking herbal teas. The brisk fall weather has arrived, and there's nothing more comforting than a steamy cuppa goodness. We love Mighty Leaf teas, specifically the Citrus Chamomile and the African Nectar teas.

Quiche; Lish style

I used to make my own quiche and pie shells. Then I became a mama. So I happily traded in the glory days of whipping up my own from-scratch shells for the Wholly Wholesome shells (found at King Soopers & Whole Foods). They are moderatly priced and make the whole quiche process such a snap. I am one who bakes my shell before filling it with yummies because I personally abhor a soggy quiche or pie shell. But the directions say it's not necessary. For me, it is!

1)Bake or Don't (I'm wincing even as I type that) Bake your Shell

400 degress for approx. 10 minutes

2)Fill it with yummies

Ideas: Choose at least one of each

Veggie - chopped onion, bell pepper, green onion, leeks, tomato, spinach, asparagus, potatoes

Meat- ham, turkey, bacon, crab

Shredded Cheese -anykind, use 1 cup shredded cheese. If you like a creamier flavor, stick with mozzarella, or mix in some parmesan or romano. Otherwise, go for a sharp flavor with white cheddar or swiss.

Pour the yummies into your cooled pie shell

3)Whip up in a bowl:

5 eggs

1 cup half and half

salt & pepper

Pour the eggs over the yummies and fill that shell to the brim.

Bake @ 375 for approx 40 minutes.

Serve with hashbrown for breakfast or a nice green leafy salad & hearty roll for dinner.

HeartBurn, Baby, Heartburn

I don't know how many of you experience the side affects of heartburn from time to time, but it accompanied me in my last pregnancy and is here once again with full flare after many things I eat this pregnancy!

Two natural ways to cure that heartburn instead of reaching for the Tums/Rolaids:

1) 1/4 tsp baking soda (*aluminum free) in a bit of water

2) papaya enzymes

The baking soda works, like, effective immediately, but it tastes a bit yucky.

However; when you feel like you have fire coming up your throat, it's not so bad afterall....

Make sure that your baking soda (and baking powder for that matter) is aluminum free. This would require a trip to the healthfood store, the major brands at your local King Soopers all have aluminum. The point of avoiding the Tums is to avoid the aluminum content found in the Tums, so that's an important part to this equation. And while we are on the subject of aluminum, here is a little expert info from Dr. Mercola's Healthblog:

Metals like aluminum, which are prevalent in many areas of our environment, can accumulate in soft tissues of the body.

Risks: Cancer, neurological disorders, Alzheimer's disease, foggy head, fatigue, nausea and vomiting, decreased production of red and white blood cells, abnormal heart rhythm, damage to blood vessels

Major Sources: Drinking water, fish, vaccines, pesticides, preserved wood, antiperspirant, building materials, dental amalgams, chlorine plants

So, keep your eyes peeled for that toxic ingredient and please don't go rubbing it into absorbent pores on your body! There are several wholistic deodorant alternatives to the aluminum containing antiperspirant brands.

the best burnt cake I ever had

Well, what can I say? It happens to the best of us. That darn broil setting is so dangerous for me to use, seeing as I know myself and how easily I get distracted. Having said that, we did have company over and were able to provide them with entertainment while we pulled a flaming cake out of the oven. I do not exaggerate, folks. The best part? We still ate the cake. And it was good, even without the crunchy coconut topping. The topping was supposed to be a nice golden brown, but I went waaay past golden brown here. You know when you're making something and you just know it's going to be yummy? This was the first time I had made this cake and I was so excited to try it, unburnt that is. Anyhow, I am sure it'll be scrumptious if you'd like to give it a go. It's very easy, all ingredients go into one bowl, mix it up and bake it!

Coconut Almond Cake

In large mixing bowl, combine:

1 1/3 c flour

2/3 c brown sugar

2 teaspoons baking powder

Whisk together to combine and break up chunks of sugar, then add:

2/3 c milk

1/4 c butter, softened

1 egg, beaten

1 teaspoon almond extract

Mix together with electric mixer for 1.0 to 1.5 minutes until smooth & creamy.

Pour into a greased round cake pan.

Bake @ 350 for 25 minutes.

Coconut topping:

1/4 brown sugar

2/3 c flaked coconut

1 tablespoon milk

2 tablespoons softened butter

Bring the mixture together with your hands until it resembles coarse crumbs.

Cover cooked cake with coconut topping and Broil for 3-4 minutes until golden brown right before serving.

"Not-how-your-mama-made-them" Sloppy Joes

I cannot take credit for this scrumptious recipe. It belongs to my friend Em, although I did make a few small changes to the recipe. I, of all people, really enjoy looking down at my plate and seeing a well-rounded meal with potatoes or rice, a nice pile of vegetables, a healthful protein and a fresh salad on the side. But that "well-rounded looking" dinner is usually time consuming. I am continually expanding my recipe collection to include meals just like this one. This recipe provides all of the great things about the "well rounded looking" dinner except its all in one pot. Brilliant. This version of sloppy joes is very nutritious. It's got everything you need to make a great dinner.

Brown & season:

1 pound buffalo meat, in 10" frying pan

1/2 teaspoon cayenne

1 teaspoon basil

1 teaspoon garlic

Chop:

1 carrot

1 celery stalk

1/2 red bell pepper

Sauce:

blend one 14 oz can tomatoes with 1/2 of a red onion.

Once the meat has cooked through, add:

chopped Celery & Carrot

1 cup frozen corn kernels

1 can kidney beans

Sauce

Bay leaf

Allow this to simmer away on low heat for a bit of time to soften the veggies and mingle flavors.

Toast 100% whole wheat buns on which to enjoy your hearty sloppy joes!

US & the World at large in danger of being sold GMO foods that are NOT labeled

Codex Conference - Institute for Responsible Technology

Please take a moment and follow the above "Codex Conference" link which will allow you to send a (pre-written) letter to US Government representatives about your concern over Genetically Modified Foods being sold to consumers without any labeling or warning. Monsanto is trying to make it a law that no GMO foods should ever require labeling, they would simply be stocked next to non-GMO foods.

This summer, in every diaper bag & mom's purse across America.....

there should be a tube of Arnica gel! This stuff is amazing. Or as I like to say: aaa-may-za-zing! (That saying is only to be used on something that is truly extroadinary, peeps). Also, keep an extra tube handy in your purse, mini van, medicine cabinet, etc. Why? Anytime your child falls (no skin break), arnica is the first thing you should smear on your babe, or child. It works well to reduce swelling and considerably reduces bruising if applied immediately after the fall. Of course, the classic summertime story is: beautiful sunny day, kids playing, kid runs excitedly on sidewalk, kid does face plant to cement, mama's stomach almost comes out of her throat, and the tears break mama's heart. Yes, we've all had this one occur in our household. I find that Bodhi does not want ice held onto his throbbing head, he just wants comforted. But I always take a few seconds the smear on the arnica right away, because it is a miracle working plant from our Creator. Also, arnica is excellent for sore muscles & pain relief after your honey has been working on your honey-please-do list. So, do the whole family a favor and pick up some Arnica gel for this summer season. Bonus, I just searched it online and see that it's available at Target, and of course, your local healthfood stores would stock this item as well (it's probably cheaper at the healthfood store).

Important note: Arnica is NOT to be used on an open wound, it is only for reducing swelling and bruising on non-broken skin. If you have an open wound/scrape you'd like to treat naturally; the remedy to reach for is Calendula Cream. I highly recommend keeping some Calendula on hand as well. Bonus usage; anytime a little rash or rough skin turns up, I rub in some Calendula for good measure.

Horizon Organic: Two Thumbs Waaaay Down!!!

I was told by some dear friends that Horizon Organic has been lobbying Congress to reduce the organic practice standard laws in the U.S. Naturally, I was very interested in this information and set out to investigate it personally. It wasn't difficult information to uncover and after a few emails to reputable business persons within the dairy industry, it was confirmed as absolute truth. History: Horizon Organic was bought out by a corporate giant Dean Foods in 2004, and has been spending $$$ to lobby Congress to LOWER organic standards in dairy farms across America. To top it off, Horizon trucks their cows to pasture to meet the pasture time required by law, and then trucks them back to their stalls They don't own any cow farms, they own milk production farms. Dean Food's primary objection is milk production, and allowing cows to graze is an interference. They don't care about the animals or about the quality of the product, they care about the profit they can turn.

Let your voice be heard at your local supermarkets. Tell the store managers that you aren't satisfied with Horizon Organic Dairy products and request a specific brand of organic products to be carried in-store. DO NOT buy Horizon Organic products; opt for other organic brands. It is highly probable that your grocery store's label brand of "organic" comes from some of the same dairies as Horizon's milk, so be cautious. Buying organic is expensive, but as a consumer, I want to make sure that when I am paying that primo price, the product I am getting is truly organic. The brand that I personally trust and am commited to is Organic Valley. They are family-owned and full of integrity. They are based in Wisconsin but partner with high-quality like-minded farms across America to provide the consumers with not only organic products, but LOCAL & ORGANIC products. That is awesome! I know that the Organic Valley products I purchase in Colorado Springs grocery stores are made with milk from an organic dairy farm 50 minutes away in Calhan, CO. That is the kind of organic practice I am proud to support.

What all does Dean Foods own? I'm so glad you asked! If possible, avoid these brands:

Silk Soymilk

Horizon Organic (they also own Berkeley Farms & Garelick Farms if those are familiar to you)

Rachel's Organic/ Rachel's Yogurt (this brand is mostly launched in the UK)

International Delight Coffee Creamers (I can hear the cries now, but trust me, these creamers are HORRIBLE for you!)

Land O' Lakes

They are marketed and sold under more than 50 regional and national labels in grocery stores; including Meadow Gold, Borden, Pet, Nature's Pride, Dean's, Country Fresh, Melody Farms, Broughton, Dairy Fresh, and the list goes on.

For the Non-Organic Reader:

To get an idea of what goes on in a normal, non-organic dairy, watch this video; click here. Warning, it is graphic and I would not recommend eating while watching. We all consume milk in many forms (cheese, yogurt, ice cream, packaged foods, snack foods, cheese powders in mac n' cheese, etc); take a few minutes to watch and understand what some dairies across America are engaging in as "normal" dairy farming. This is just a little urge from me to you, to encourage you to start purchasing organic dairy products, for the safety and health of your family. Actually, it is a gift from me to you. This is your health. It is a big deal, and you have to take control of it for yourself and your family. Consider it an investment in your health, which means less Dr visits and illnesses in the long run. Prevention is key.

Related articles:

Dean Foods, Nasty Corporate Giant beating monopolizing small dairy farms; read here

Learn the dairy brands Dean Foods sells under across America; click here

Chicago Tribune Exposes Dean Foods; read here

Organic Valley's Website; click here

Sign petitions to support the Organic Consumers Association; sign here

I personally like the first one, which is pushing for Whole Foods to sell organic products, no more "natural" products

all over the map....

This blog post is all over the map, but good information nonetheless! I am still not back in the kitchen cooking & creating quite yet; however; I urge you to read on in the event that you learn something new or are just amused by the very pregnant-brained woman and her latest blog post.....

1) I have just finished reading "My Life in France" by Julia Child, which for someone who isn't able to be in the kitchen creating, is a wonderful way to stay connected to the culinary world. If you are looking for a thoroughly pleasant, well-written read that is focused largely around the joy of food, art and life - then look no further. This book is for you. And in the words of dear Julia "bon appetit" or Enjoy the book, since you aren't really going to be eating the book.

Also, I'd like to point out that I do know that one should underline a book title, not frame it with parenthases -- but I just can't figure out how to accomplish this seemingly simply task on my blogger account and have no energy to figure it out at this time. Please forgive my literary faux pas.

2)IMPORTANT HEALTH FLASH:

The FDA has now renamed aspartame (aka Equal or NutraSweet) to AminoSweet. This name sounds completely innocent and harmless, right? No so my friends, not so! Check your labels for this re-named toxic chemical which as been linked to birth defects, cancer, diabetes, and the list goes on. Avoid it like the plague. Read more about it here.

While we are on the subject of artificial sweetners, let's just touch on saccharin, the pink packet you know as Sweet n' Low. It was accidentally produced in 1878 when a chemist Constanin Fahlbery was working on coal tar derivatives. Mmm...yum! It became popular during WW 1 when we faced a sugar shortage. It remianed popular after the war due to it being a calorie-free sweetner. Saccharin was banned in Canada in the 1977 due to it's carcinogenic properties and reminas banned to this day. In October of 1989 the Environmental Health Hazard Assessment office of the California Environmental Protection Agency added saccharin to the list of chemicals known to cause cancer. It was removed from the list on April 6, 2001.

3) If you are in need of some nutritionally sound information, please visit this website. This girl, Meghan Telpner, has got it going on. She is always posting inventive recipes and highlighting the health benefits of common foods and herbs. Meghan inspires me!

Bacon before bed....

This post is mainly to inform all of you that I am still here. I do not have anything nutritionally sound to offer today. I am going to share about my "food" life over the past four weeks, mostly because I think it will thoroughly amuse those of you who know me well. I have not touched: vegetables. Except for sweet potatoes once and a bit of avocado. Ok, I am not counting french fries as a vegetable. But I have eaten A LOT of the following: hamburgers, cheeseburgers, french fries, potato chips, donuts, waffles, bacon, fudgescicles, popscicles, and anything else that is completely un-healthy, I've probably had my hands on it.

I did not know, or rather, I did not belive, that I could be so, so, so, so, so, so, so sick from nauseau and morning sickness turned into all-day-sickness. I do not exaggerate. I have heard the horror stories about women who endure, but I can now personally identify with those women. And, let me say, that it is those women who have experienced this same sickness that encouraged me to push through. Also, my husband is a jewel, he has been working full time, being Mr. Mom and taking care of me. Bravo, baber. Thank you.

I promise to return with good, sound nutritional information soon. I see the light at the end of the tunnel, and I am so excited.

p.s. yes, I am eating bacon before bed each night, and it's soo good.

Protein Power

This blog topic will be about protein, and the word is at the top of my list these days. The average person should consume around 35 grams of protein per day, which is very easy to accomplish. However; when you're pregnant, you should consume at the minimum 80 grams of protein per day. Ideally a pregnant woman's protein intake should be more like 100 grams per day. This is a daunting task and one I am rising up to meet, daily. Don't just immediately go to: oh that's easy, protein bars and whey protein shakes, waa-laa. Right, and how many protein bars and protein shakes can you choke down for 9 months straight without completely losing it? I am still scarred from my first pregnancy. I did what every pregnant and working woman in America does, and that is exactly the protein bars and whey protein shakes regimen. Yuck. So, so, so very over that. I want food. Real food. I am the type of pregnant woman who needs food, and needs it RIGHT NOW. The goal is to incorporate protein into nearly everything I am consuming and it's keeping me on my toes. I feel like I am eating all the time, and it's only just begun. My staples are eggs, meat, nuts, soy, peanut butter, legumes and my prize ultra protein - raw bee pollen (CAUTION: run in the other direction if you are allergic to bees). Not to mention all of the yogurt and cheese, which I quite enjoy. Ok, and ice cream.

Anyhow, I am not normally a big "milk" drinker, but I have been drinking a soymilk concoction to aid in protein intake. This "milk" has 19 grams of protein. I sip on this concoction all afternoon with interimtent nut (walnuts are bad to the bone) & seed snacking along with the standard breakfast, lunch, and dinner fare. Anyhow, if you are feeling like you want to step into protein world, give it a try:

Lish's Protein Milk or "Milks" in Bodhi's words

(and, yes, Bodhi likes the milks too!)

1 cup unsweetened soymilk

1/2 banana

2 Tablespoons peanut butter

2 Tablespoons Cacao nibs or Dagoba Cacao powder (sold at Whole Foods)

2 Tablespoons flax meal

1 Tablespoon agave (or less, it's not bad without actually or omit if you use vanilla soy)

1/2 c ice

Blend until smooth and enjoy.

You may argue that this isn't much different from a protein shake, but I'd like to point out that it's made with real whole foods, and not from a powdered base. At least, I feel better about it ;)

I will be experimenting with quinoa flour, as quinoa is a complete protein grain. I'll let you know what I come up with, probably some quinoa protein muffins. Stay tuned.....

A healthier banana bread.....

Here you have it, my version of banana bread. It's just as yummy, and has a few healthful ingredients which are not called for in traditional banana bread recipes.

On stovetop:

Slowly melt 1/2 c (one stick) butter

You can use medium heat, just be careful to watch it closely. Do not let it reach a boil, just barely melted is perfect. You can microwave the butter to melt it, but it's detrimental nutritionally. Microwaving anything is detrimental nutritionally, but that's a blog post for another day......

Mash 3 well-ripened bananas in a bowl and add:

1/4 tsp cinnamon

1 tsp vanilla

1/3 c sugar

1/3 c molasses

1 egg; beaten

the melted butter

Sift together in bowl:

1 1/4 c flour

1/4 c flax meal

1 tsp baking soda

pinch of salt

Mix wet ingredients with dry ingredients, then add in 1 c chopped walnuts.

Bake @ 350 degrees for approximately 40 minutes or until center is baked through.

Variation ideas:

1 banana & 5 oz. frozen peaches; thawed, mashed

1 banana & 2 overly-ripe pears; peeled, chopped, mashed

The Weekender

Sometimes in our home we enjoy eating 'breakfast for dinner' and this Frittata was one such craving, genius on my husband's part. I affectionately refer to it as the Weekender because it's easy to throw together, it's the kind of food that you want to keep eating over & over, and it's hearty.

I also promised to give credit where credit is due, and it was my husband's idea to crisp up the cheese on top of the frittata via the broiler after it baked on the stove top, and it made this frittata perfect; seriously, perfect. Good job lovey.

You do need one nicely sized sautee pan that is both oven & stove top safe. In my dreams, I use Le Creuset, in reality; Emeril's tri-ply stainless from Bed, Bath & Beyond is a decent compromise. But one fine day, I'll have glorious pictures of my fanciful, color-coated Le Creuset cookware to share with all of you.

the Weekender Frittata:

Over medium heat:

Sautee a 1/2 lb ground or *link breakfast sausage

While sausage is cooking:

peel and cube one nice sized potato (i used new potato).

finely chop 1/4 c red onion

chop 1/2 of a red bell pepper (1/3 c or so)

Shred 1/2 c sharp cheddar cheese for use later.

Remove sausage from pan to random bowl for holding and immediately add the potato & onion to the hot pan. Pour in just a bit of water, maybe 2 tablespoons to accelerate softening the potatoes. Cook the potato & onion for about 15 minutes, stirring often and scraping up the sausage "yummies" from the bottom of the pan.

Pre-heat your broiler to "hi" or 500 degrees.

Mix with bulbous whisk:

6 eggs

1/2 c half & half

2 tsp basil

salt & pepper (i always do this on the fly, use your judgment)

Once potatoes haved cooked 15 minutes:

Add sausage back to pan, gently mix into potato mixture.

Add the chopped bell pepper; incorporate.

Add the egg mixture to cover evenly as it will start to set right away.

Cook the frittata for about 3-4 minutes, until the eggs are firmly set around the edge of the pan. Move the frittata from the stove top to the pipping hot broiler and let it cook for 4+ more minutes. Add the cheese to the top of the frittata once the top is set and no longer jiggly, and let the broiler bake the cheese until it's a deep golden brown and nicely crisped, about 5 more minutes per my broiler.

*If you use link sausages, once cooled; chop them into bite sized pieces before adding them back to cook your frittata.

America's Food Crisis, coming to a grocery store near you soon....

I watched Food, Inc. last night. I was aware of several of the issues represented in the film, but boy, oh, boy was it a most informative refresher. I was just waiting for them to bring up Monsanto, and they did, near the end of the film. If you don't know anything about Monsanto, you should know these two things:

1) They started out as a chemical company, and are now pioneering the way for genetically modified foods. I dont know about you, but I work hard to keep chemicals and food separated, not combined. Mosanto's pride and joy is the Roundup Ready soybean. They control something like 80 % of the soybeans in the USA. That should scare you folks, scare you right into action. Write a letter to your Congressmen and let them hear your voice. There is power in numbers. Power of the people, it still works today.

2) President Obama named Monsanto the head of agriculture for the United States of America. This means that without intervention of the people, Monsanto is now on a fast track to control the majority of food in America from seed to market. They already have an insane monopoly on the soybean, sueing small time farmers who don't use their product, but whose crops have involuntarily become contaminated with Monsanto's Roundup Ready soybean by winds blowing the contaminated seeds from neighboring famers who DO use Monsanto's soybeans.

We eat three times a day, 365 days a year. To me, it's worth putting in some research from time to time to ensure that one is abreast of the food world and can make educated decisions about what to put on the table. There are always "new and exciting" opportunities available to us in this country. New and exciting does not always mean it's best, or healthiest. Unfortunately, so often, the American public readily ingests media propaganda becuase "they" said so and don't ever think twice. Let me just give you a news flash which will never appear in mainstream media. You cannot trust the government with your health. They absolutely do not have your best interest in mind, they have their pocketbooks and stocks in mind. The food and drug industries in this country are like peanut butter and jelly. You can't have one without the other. There is so much money involved, that no one at ground level is going to make any positive change until we, the people, rise up and demand a change in our agriculture. It is incumbent for you to assume full responsibility for your health, don't allow that responsibility to fall to someone else's shoulders. You are your own advocate. And as your own advocate, I strongly encourage you to watch Food, Inc. (if you have Netflix, you can watch it instantly online right now) or forgoe your daily Starbucks and spend your money on renting Food, Inc. You are getting the better end of the deal, trust me. You may want to order your Venti half-calf Caramel Macchiato with organic milk from now on ;)

Recommended resources:

Food, Inc official trailer; watch it here

Michael Pollan's Book The Omnivore's Delimma

www.organicconsumers.org

The Future of Food Film --- watch it for FREE here, courtesy of Hulu.

What's the big deal with GMOs (genetically modified organisms)? Well, I'm glad you asked. I just came across a very informative article and encourage you to click here to read it.

Whole Foods CEO John Mackey in the Wall Street Journal "The alternative to Obamacare"

Kick'n it Crunchy Asparagus Style....

Lish's Quick Tip for Crisp Asparagus:

Don't actually cook your asparagus, just quickly sear it in a very hot pan.

Here's how:

1) Pre-heat oven to 400 degrees

2) Coat oven safe glassware with olive oil

3) Roast 1/4 c of sliced almonds or pine nuts until golden brown or to your liking (7 min or so)

4) While nuts are roasting, break asparagus ends off

5) Remove hot pan from oven and immediately set asparagus into pan to sear, move the asparagus around with a spoon so as to aid it in crisping up evenly.

This produces, in my opinion, the perfect asparagus. There's nothing worse than soggy asparagus. I mean, come on, peeps. If I am going to eat the stuff and suffer the consequences of "asparagus pee" then I am most definitely not eating it soggy!

Did I mention that this method of "cooking" your asparagus is healthy too? The less time you cook your vegetables, the more nutrients you retain.

In the words of dear Julia .... "bon appetit"

A friend once asked, "how do you create healthy meals?"

And I answered:

For dinner; we eat a protein (usually a meat), a veggie or two, a piece of fruit, & a simple carb (bread)

I start with choosing a meat. We love salmon, and it is oober healthy brain food, so eat it at least once a week if possible. That leaves chicken, brats, sausages, turkey, pork, buffalo, other sea food and red meat. I would recommend eating red meat no more than 2 times per week. Also, the meat protein can be incorporated into the dinner so you aren’t serving a whole piece to each person. Add it to soup, marinara sauce, pasta, rice dishes, enchiladas, etc. Purchase quality meats (organic or at least grass fed, no antibiotics) and then use it in a meal to “stretch” it. Utilizing your meat this way can help make up for purchasing the higher quality, more expensive meats. At the minimum, please buy organic chicken. There are so many hormones packed into chicken breasts (and dairy) today, it is thoroughly disgusting. Google "Monsanto and genetically modified" and see for yourself what the typical American diet has turned into because of greedy corporate giants. Or visit, wideeyecinema.com and type "the World According to Monsanto" into the search box for the 2 hour special about Monsanto. I strongly encourage you to watch this video, consider it an investment in your health.

Next, add a veggie. Fresh is best. The second best method of cooking vegetables is with steam. Steaming (please do not boil vegetables and NEVER microwave a fresh vegetable, this is a tragedy, seriously) vegetables lightly is the best way to preserve the naturally occuring vitamins and minerals. Roasting, grilling and pan-searing vegetables, especially root vegetables, produces a delightful vegetable anyone can be proud of! Don’t be afraid to add seasonings and marinades to make your vegetables taste good. When I say “veggies”, I mean a green or orange veggie. Not a potato or corn, those are both highly starchy. Those we would eat in place of the bread. I am talking about the following: Broccoli, Asparagus, Green Beans, Carrots, Snap peas, Zucchini, Squash, Tomatoes, Bell Peppers, Spinach & other greens, Cucumbers, Sweet potatoes, and the list goes on.

Add a piece of fresh fruit; slice up an apple, banana, orange, peach, pear, grapes and split it for the family to share. Also, if serving a salad, add fresh fruit to the salad, it’s such a sweet and wonderful contrast to the lettuce taste. My favorite salads are relatively simple: I use a dark green lettuce (spinach), add nuts (walnuts), cheese (swiss), fruit (grapes) and a small amount of balsamic vinaigrette dressing. The above is one of my all time favorite salads.

Then add a piece of whole grain bread to dip in olive oil, or toast it in the oven with Italian spices and garlic, or lay sliced tomatoes on top and melt a little parmesan reggiano over it. Or add corn or potatoes-(mashed, baked, boiled) in place of a whole grain bread.

Again, I strongly encourage you to buy organic chicken, eggs, and dairy products. Due to the excessive content of chemicals in our nation’s dairy products, it is worth each additional cent because it directly affects your family's health. The healthier you eat now, the less you will visit the Doctor later in life. This is our family motto and our “insurance policy” if you will.

The American Dietetic Association recommends the following:

Servings from the Food Pyramid

Fruits:3-5

Vegetables:3-5

Whole Grains:6-11

Fats/Sugar: sparingly

Milk/Dairy: 3-4

Protein/Meat:2-3

If you want to count calories: 2000 per day is a fair standard for a moderately active person; on your feet chasing children, walking around the zoo, running errands, etc.

This breaks the basic three groups down to the following percentages for consumption:

Carbohydrates 60% - strive for mostly complex carbohydrates; vegetables, fresh fruit, whole grain breads, pastas, rice, cereals, and oats!

Protein 30% - meats, nuts, legumes, eggs, cheese, yogurt, milk

Fats 10% - don’t be afraid of fat. Fat is essential. It is crucial to maintaining healthy body function. The imperative thing about fat is to consume healthy fats. Avoid trans fats or anything hydrogenated. Saturated fats are also necessary, but be sure to eat them in moderation.

Sorry for the short novel, I just came across this information in my Word documents and thought it may encourage and inform someone, somewhere?!?

Comfort Food

We all have foods that are comforting to us. This recipe is one of mine. I just love these muffins. They are so simple to make and bake up in a snap. The ingredient list is so minimal that they're one thing that can always be produced from pantry staples when your refrigerator is humming that obnoxious "I'm empty, feeeeeeed me" noise. There's no further need to introduce them, just please, make them.

Doughnut Muffins

Pre-heat oven to 400 degrees

Mix together wet ingredients:
1 egg, beaten into submission (sorry, I've scenes from Julie & Julia floating around)
1/3 c baking oil (canola or grapeseed)
1/2 c milk (i use soymilk and they turn out excellent)

Add in 1/2 cup sugar to wet ingredients, mix well.

Sift together:
1.5 c flour
2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon freshly grated nutmeg*

1/4 teaspoon cinnamon

Add wet ingredients to dry ingredient; incorporate.

Scoop evenly into muffin pan

(or the new silicone baking cups which are super handy & highly recommended; more here)

Sprinkle muffins with cinnamon & sugar mixture.

1.5 tablespoons sugar mixed with 1/2 teaspoon cinnamon, and yes, I use it all!

Bake for about 17 minutes, or until toothpick inserted in middle of muffins comes out clean.

*Of course you can use pre-ground nutmeg, but the flavor of fresh nutmeg is amazing.

Nutmeg will literally keep for a year, so there's really no excuse not to keep some handy.....

Just grate it with your handy, dandy Microplane. If you aren't sure what a Microplane is just go to my archive and pull up "Why I love my Microplane" from November 2009.

Welcome, Savory Spice Shop, Welcome!

Ok, so I am a little belated in my "welcoming" of the Savory Spice Shop to Colorado Springs, (they opened a store downtown on Tejon Street, Thanksgiving 2009) however; I am still thrilled to finally have them in town. They offer a wide array of largely organic, quality herbs, fresh ground spices, extracts, and spice blends at very reasonable prices. The above picture is of the storefront in Denver, when once upon a time we would make Saturday trips up to the shop so I could stock up on a bounty of goods for my cooking needs.

This was always a fun trip to make, as it's located across the street from REI Denver. Anyhow, if you haven't heard of them, you should give their website a quick peak: www.savoryspiceshop.com. But, let me tell you, it is much, much more fun to go into the shop. There is an entire shelving section donated to gourmet salts, at least six types of baking cocoas, free recipe cards, and fun kitchen gadgets. It's a superfoodie's dream.

If you're reading my blog, and you're not in Colorado Springs, no worries. You can order online, and it's a snap. So give them a try! I was instantly a fan of Savory Spice Shop, and I think you will be too.