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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08:01 08:01

Roasted Roots With Balsamic, Rosemary And Sage

By |2016-12-29T12:24:14+00:00October 27th, 2015|Categories: April's Blogs, Comfort Food, Dairy Free, Diabetes Friendly, Gluten Free, Main Ingredients, Recipes, Seasonal Recipes, Squash and pumpkin, Vegan, Vegetable, Vegetables, Vegetarian|Tags: , , , , , , |Comments Off on Roasted Roots With Balsamic, Rosemary And Sage

 

Roasted roots are a staple for my family in the fall and winter.  You can easily vary this recipe to use other roots like turnips or rutabaga, winter squash or different herbs.  I often double the batch, eating the leftovers as is for the next meal or as the base for a luscious winter root stew.

Enjoy!

Contributed by April Crowell

 

 

 Roasted Roots With Balsamic, Rosemary And Sage – – carrots, potato, yam or sweet potato or butternut squash, onions, beets, parsnips, garlic (optional), rosemary, sage, olive oil (start on the low side and add more just to coat–you don’t want oily vegetables), balsamic vinegar, salt and pepper, Prep your veg!: Preheat oven to 425˚.

Peel all vegetables and dice into 1 1/2 inch pieces.
Place vegetables on a baking sheet large enough so they can all lay flat.
Stem and chop herbs and spread over vegetables.
Drizzle vegetables with olive oil and balsamic. Spread oil and vinegar evenly so that vegetables are well coated. Even vegetables back out on sheet.

; Roast vegetables: Roast vegetables in oven turning vegetables every 15-20 minutes. Add more oil or if they are too dry. Roast for about 45-60minutes or until vegetables are tender and slightly crisp on the edges. ; – Energetics:  Roots are grounding, warming and nourish the earth element.  They drain dampness and strengthen the Stomach and Spleen and build blood. The vinegar lightly astringes. Rosemary and sage drain dampness and stimulate digestion.

Primary season: Fall/Winter

for more recipes from April check out her personal website at <a href="http://aprilcrowell.com">aprilcrowell.com</a>

09:59 09:59

Cool Cucumbers–The Energetics of Cucumbers

By |2016-12-29T12:24:15+00:00May 26th, 2015|Categories: April's Blogs, Blogs, Chinese Medicine, Nutrition Articles, The Seasons, Vegetable|Tags: , , , , , , , |0 Comments

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

Put the vitamin pack down and go eat a cucumber.

A little history

The humble cucumber (Cucumis Sativus) is a member of the gourd family, Curcurbitaceae. Like tomatoes and squash, cucumbers are actually a fruit in the strictest of botanical terms. They develop from a flower and their seeds are enclosed in their lovely flesh–tricky little devils. Originally from India, their cultivation dates back more than 3,000 years. Pliny the Elder valued their medicinal qualities. The Greeks and Romans feasted on cucumbers in the hot summer months and the fruit eventually wove its way to France and the rest of Europe. Not surprising then that cucumbers have made their way onto every continent and into every cuisine today.

There are several hundreds of varieties of cucumbers, not just the long, slender green ones we see in major stores. Cucumbers can be long or round and anywhere from green to yellow. Many varieties are lumped into three general categories: slicing, pickling and burpless….but that has never stopped me from pickling a slicer or slicing a pickler. Time to branch out a little? Although similar in energetics, Armenian cucumbers are technically a different species.

 

Bees and cucumbers

Bees, including honeybees and bumbles, are the natural pollinators of cucumbers. Throughout the world beekeepers will move their hives to local cucumber farmer’s sites just for the bloom. The honey the bees produce from this pollen is light and delicate and keeps our bees in business. Why do I mention this? Well, if you are growing cucumbers, you need pollinators as most plants are not self-compatible–meaning they can’t pollinate themselves. This also usually means they need a buddy plant or two nearby to help them form seeds […]