06:56 06:56

Golden Milk

By | 2016-04-07T15:17:23+00:00 July 1st, 2015|Categories: Beverages, Blogs, Chinese Medicine, Herbs & Spices, Recipes|Tags: , , |Comments Off on Golden Milk

Warm and calming, Golden Milk is traditionally drank before going to bed. Black pepper, which contains peperine, is added to the drink to help the body better absorb the curcumin in the turmeric.

17:47 17:47

Anna’s Chill Chasing Chai Tea

By | 2016-12-22T17:45:45+00:00 December 1st, 2014|Categories: Beverages, Blogs, Comfort Food, Crock pot, Herbs & Spices, Recipes|Tags: , , , |Comments Off on Anna’s Chill Chasing Chai Tea

Anna has made chai for winter and autumn events for years–she just has a magic touch with it.  We managed to tickle it out of her.  Make up a large batch of the chai (leaving out the honey and milk) and store it in your fridge to reheat for daily use or for your next event.  Unlike store bought chai teas, you can control the sweetness here.

 

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09:02 09:02

Baked Sweet Potatoes (or Yams)

By | 2016-12-29T12:24:16+00:00 October 30th, 2014|Categories: Autumn, Blogs, Dairy Free, Desserts & Sweets, Diabetes Friendly, Gluten Free, Recipes, Seasonal Recipes, Sides and Salads, Vegan, Vegetables, Winter|Tags: , , , |Comments Off on Baked Sweet Potatoes (or Yams)

No drowning of sweet potatoes or yams in a syrupy sauce or under mounds of mini mallows–this simple recipe yields a naturally sweet, flavorful dish with wonderful earthy tones.

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06:06 06:06

Warm Squash And Proscuito Salad

By | 2016-07-07T13:16:07+00:00 September 4th, 2014|Categories: April's Blogs, Blogs, Recipes, Sides and Salads, Vegetables|Tags: , , , , |Comments Off on Warm Squash And Proscuito Salad

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

Best served while the squash is still warm, this salad is a lovely mix of all 5 flavors and delightful with the first hard squashes during late summer or autumn. I chose to cook the prosciutto to add a little extra warmth and crunch.Warm Squash And Proscuito Salad – – delicata squash (seeded and roasted (see below)), proscuito (fresh or crispened), mixed seasonal greens (I used spinach, arugula and baby kale), Parmesan cheese (grated or shaved), Herb balsamic dressing, Herb Balsamic Dressing: white balsamic, honey, extra virgin olive oil, dried Italian herbs (I used a mix of oregano, rosemary and thyme), salt and pepper to taste, Roast squash: Preheat oven to 400. Slice delicata squash into 1/2 inch wide strips. Seed and lightly coat squash with olive oil. Roast until squash is soft, about 30 minutes or until a fork inserted pulls out easily. Allow to cool slightly so you can handle it. Peel away squash from its skin. ; Cook prosciutto, if desired: While the squash cooks, cook prosciutto in a skillet over medium heat, until crisp. Be careful to not over cook, as it can burn easily. Remove from heat, drain on paper towels if necessary. ; Combine the salad: Clean and blot or spin dry greens, if necessary. Lightly toss the greens with balsamic dressing until just coated. Place greens on individual plates, layered with 2-3 slices of squash. Crumble on prosciutto. Top with shavings of Parmesan.; Make the dressing: Simply combine all ingredients in a bowl or dressing jar and thoroughly combine. Adjust seasonings. I like mine a little ‘herbier’ […]

10:03 10:03

Summer Carrot & Zucchini Salad

By | 2016-04-07T15:36:03+00:00 July 15th, 2014|Categories: Blogs, Dairy Free, Recipes, Sides and Salads, Vegan, Vegetables, Vegetarian|Comments Off on Summer Carrot & Zucchini Salad

Some of the best food is the simplest.  This salad is a French classic.  Carrots and zucchini with just a little vinegar and thyme to bring out their flavors.  Wonderful way to cleanse the palate.

Enjoy!

Contributed by April Crowell

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