11:42 11:42

Mini Clafoutis

By |2017-03-17T14:36:42+00:00March 17th, 2017|Categories: April's Blogs, Blogs, Dairy Free, Desserts & Sweets, Diabetes Friendly, Eggs, Fruit, Gluten Free, Recipes, Vegetable|Tags: , , , , , |0 Comments

Clafoutis, a dish popularized in America by Julia Child, are easy to make and endless in variety (see notes).  Just think of them as mini quiches without the crust.  These clafoutis make lovely items for spring brunches as they can be eaten hot or at room temperature.  They are also great little after-school nibble or to pack for a picnic.

Enjoy!  April

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10:44 10:44

Spiced Applesauce

By |2016-12-29T12:24:20+00:00August 17th, 2014|Categories: Blogs, Comfort Food, Crock pot, Dairy Free, Fruit, Gluten Free, Recipes, Sides and Salads, Vegan, Vegetarian|Tags: , |Comments Off on Spiced Applesauce

Spiced Applesauce–sounds mundane right?

When it comes to strengthening the digestive system and the immune, mundane or simple is the best place to start.  A staple in the Amish diet, applesauce is served with nearly every meal and it is one of the foods that I frequently recommend for young and old. It is easy to absorb, warms the Stomach and Spleen—meaning it strengthens the digestion- and helps build the immune system.

Don’t hesitate to play with recipe–toss in a handful of raspberries or blackberries for a colorful and bright change.

Read more about apples.

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13:37 13:37

Beet and Pineapple Salad

By |2015-08-10T11:12:08+00:00July 17th, 2014|Categories: Blogs, Fruit, Gluten Free, Sides and Salads|Tags: , , |0 Comments

This recipe from, World Vegetarian Classics, by Celia Brooks Brown, Published 2005 by Pavillion Books, is a bright and flavorful dish good for any time of year.

The recipe suggests boiling the beets to cook them; I prefer to roast them in the oven to bring out their full sweetness. This is easily done by scrubbing the beats and trimming the leaves and roots down to no more than an inch. Place a beet in the center of a piece of aluminum foil, pour a small amount of olive oil over the beet to keep the foil from sticking, wrap and cook in a low oven (250) for 2-3 hours or until a skewer poked into a beet meets little resistance. Allow the beets to cool and slip off the skins and trim the ends for slicing. Roasted beets can be stored in the foil in the fridge for 3 to 4 days before using.

If using raw beet (and not roasting them), bring a saucepan of water to the boil. Scrub the beets and boil until tender, about 30-40 minutes. Drain, cool and slip off the stems, roots, and skins.

Beet and Pineapple Salad – – beet root (cooked), large fresh pineapple (I use canned in water when fresh is not available in my area), small onion (sliced into thin rings (purple onion works well here)), salt, sugar, white wine vinegar, Slice the cooked beet thinly. ; Cut the pineapple into 1 inch thick round slices, then cut the skin away. Cut the tender flesh away from the core and into bite sized pieces.; In a (preferably) ceramic or glass bowl, combine the beets, pineapple […]

12:04 12:04

The Energetics & Healing Properties of Cranberries

By |2016-12-29T12:24:21+00:00October 28th, 2013|Categories: Blogs, Fruit, Holistic Living, Nutrition Articles, The Seasons|Tags: , , , , , , |0 Comments

April Crowell, Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN

Cranberries are a member of the Ericaceae family, along with blueberries and rhododendrons.  They grow wild in the northern regions of Asia, Europe and America. Although these little gems make their appearance at the Thanksgiving table you may want to consider getting them into your diet regularly.  Here’s why…

A little history

Essential to Native American life, cranberries were used to make pemmican (a mash up of dried meat, fruit and grains–think of it as an early power bar), everyday cooking, spiritual ceremonies and to dye cloth.  Medicinally the berries were used to stop bleeding and, most notably, to treat urinary tract disorders (UTIs).

Cranberries peak season is October through January and America produces over 150 tons of cranberries for commercial use each year, most of them coming out of the Cape Cod region.  These commercial berries are much larger than their wild cousins that were treasured by Native Americans.

Western nutritional highlights

Cranberries are a fabulous low calorie food, offering a meager 46 calories per cup. They are packed with vitamin C, manganese and copper.  Cranberries are also filled with fiber–both soluable and insoluable making them an important part of diet for bowel health.  Vivid red, purple color means they are bursting with antioxidants to battle off cancer and free-radicals. They are an excellent source of vitamin C, soluable and insoluable fiber. Manganese and cooper and antioxidants–that’s the color.

In 1994 JAMA (Journal of American Medical Association) published a study regarding cranberries and UTIs.  The study not only found cranberries to be beneficial in the treatment of chronic or acute UTIs but it also in their prevention.  Why? Cranberries contain a compound called proanthocyanidins (PACs) which inhibit the fimbrial adhesions of bacteria […]