Okay. I admit to bribery. Well. Attempted bribery. I’m hoping that serving up some homemade goodies at our little downtown Helena gallery will entice folks to visit today. I wanted to make something sweet, but having just watched the trailer for the new anti-sugar documentary, “Fed Up,” I decided I also needed to make a savory treat. We had all the ingredients around for a cheesy decadent something-or-other. So, in typical Maureen-fashion, I tweaked a basic recipe and ended up with something I can write home about. These are SO easy — and they are positively addictive. Hope you try the recipe. Or, come visit me at 1+1=1 Gallery today or tomorrow.
Early on in our Eat to Live adventure, I made a Nutritarian grocery list using Evernote (with the checklist feature) which syncs to all of my devices. So I always have the list on my cell phone when I am shopping. It really helps to just look at the list, check off the things we need, and stick to it — at least 95% of the time. Here we are a little over a year after starting this health adventure and we’re doing pretty well. Not perfect. But who is perfect? I’m happy with mostly great, much healthier eating and feeling lots better. Here is a gift for you — a well balanced, healthy grocery list to download and use for smarter, healthier shopping. Enjoy!
My favorite way to drink ginger tea is to make it from fresh ginger root, brown rice tea (genmaicha) and lemon zest. The flavors of made-from-scratch ginger tea are incomparable to the store-bought kind. And, what’s really yummy about this recipe is the way the ginger and lemon flavors blend with the toasty-almost-like-popcorn-but-it’s-really-toasted-rice flavor. OMG yummo!
Old World Butternut Squash Soup is a delightful medley of dark orange veggies and sweet/savory flavors. Super healthy for you. This one is different from the pureed butternut squash soup that’s trendy now. I like my squash soup chunky so I can taste all the different flavors and textures. I even add coarsely chopped tart apple for a flavor surprise! Make this soup vegetarian — or not. Either way it’s delicious on a blustery winter day with some hot-out-of-the-oven whole grain bread or a scone and a leafy green salad. A perfect winter meal:
I made these for lunch today, though the Creamy Pumpkin Chai Soothie would be just as happy at your breakfast table, or being sipped around a fire after dinner. It’s a little bit sweet. A lot healthy. Smooth and creamy. And if you aren’t into being as healthy as all that — bake up some French Breakfast Puffs to serve with it. Yummo!
Oct.5th, 1981 — a day I will never forget. It’s the day I locked eyes with my first son, Mickey, before he was breathing on his own, when he was halfway into the world. Happy Birthday, Mickey. To make this day even more special, I made a warm soothing drink that I used to give my boys when they had trouble falling asleep. It’s nutritious. Healthy. Easy. And extremely comforting.
I adapted a recipe to make these *awesome* roasted almonds even more flavorful than they originally were. You have to try these. They really are easy. Easy. Easy. And so gratifying. Great for gifts, too. I’m going to make some with pecans next.
If you don’t have peaches sitting on your kitchen table right now driving you crazy with their incredible fragrance, run out to your local farmers market or produce stand and buy some. Just do it. You know you want to. Then, with at least two of those glorious globes, make this Late Summer Peach Smoothie. And. Smile.