If you just plant one thing.....

Hello, Friends! It's a little late but it's time for my bi-annual garden plug. I pray you all have something growing. I have blogged several times why you should all be gardeners but if you came late to the game, here's a little recap:

Having produce on hand in case our food supply changed

Knowing where your food comes from

Increased health benefits from fresh picked produce

Becoming educated in gardening in case you HAD to garden

Being self-reliant

The list could go on, but please, please plant something. IF you only plant one thing, one easy to grow, simple thing; let me give you an idea:

KALE

Kale is as simple as it gets to grow. You can buy seed or plants but it takes very little effort to grow it. You can plant it in a pot if that's all you have. It will give you a good supply with one even plant. I would go for a good set of two at least. Kale doesn't get as much attention as spinach and broccoli in the health news but in actuality, it is even more of a rock star. It is also so very versatile! Let me give you the 411:

Kale is HUGE in the antioxidant department. It contains a whopping 684% of the daily recommended amount of vitamin K. Vitamin K is responsible for increasing your antioxidant activity. It will help kick cancer in it's face and help the body get rid of all sorts of toxic elements. Kale also contains huge amounts of A and C which are also big on the antioxidant scale. It contains Quercetin which is a natural anti-inflammatory. This is great for healing gut issues along with other inflammatory ailments. Kale is also great for lowering cholesterol. The cholesterol lowering properties are increased when lightly steamed. This powerhouse green is loaded with calcium also and a chemical to boost DNA cellular repair. Who wouldn't want this growing in their back yard?

What to do with it? I put it in smoothies, in soups, in salads. I added it to our frittata last night. It has a very mild flavor akin to spinach. You can also puree it and freeze it in ice cube trays to use in smoothies later. Kale plants will provide for you up until the hottest part of summer when it bolts. I keep chard growing all year, which has great antioxidant properties as well. I just pulled out a 3 year old bush of chard a month ago. 

Don't over cook your veggies! Keep the nutrients in by eating them fresh or lights steamed or stir fried. They taste much better that way anyways!

To keep your garden healthy and productive, start a compost bin! I am always amazed at how those scraps of left over food and yard waste turn into dark, rich soil. The only amendments I add to my soil are mulch and manure. My plants are healthy and productive. I don't get all fancy with fertilizers. When I have tried that, I suffered plant atrophy. I am a "keep it simple" gardener. 

See that nice compost I just turned in? Oh my garden is happy. The best part is that it is free! You can put all produce and yard scraps, rice, egg shells, noodles and breads in the compost. Don't add anything with fat or meats of any kind. Compost shouldn't smell bad. Mine has lots of cockroaches in it. Pretty disgusting but they don't carry over into the garden and pretty much stay put. I add some DE in the compost now and then to get rid of them but they are harmless. 

Happy gardening my friends! I got my garden in late this year due to our fall break vacation but I have faith that the plants will flourish and provide! I truly love being outside playing in the dirt. I love to see life come from my hard work and I love that I can feed my family food that I know is free from pesticides. 

Good luck and get to work!

Eat your Cucumbers.

Since I have had a steady supply of cucumbers this summer, I have noticed something: Cucumbers give me an instant burst of energy and well being. I dare even say that nothing else I eat works as quickly as this cucumber to make me feel good. Why? I wondered. I researched it for you all today and I am super impressed with this creation.

First off, although there isn't much taste and it doesn't seem like it should be a super veggie, it contains one of my very favorite vitamin of all! B12! B12 is huge for energy and cellular function. It also has A, C, B6 and folate, to name a few. Since it is such a water based veggie, it is absorbed pretty quickly. Not a huge time frame to break it down. That is why I feel such an instant pick up.

In addition, their is only 16 calories per cup if you were a calorie counting type. The cucumber will help to normalize body temperature which we need here in the Hot AZ summer. It contains 3 different phytonutrients to help fight cancer. The Vitamin K helps fight against bone loss and arthritis. It also helps fight against diabetes. It will help regulate the PH level in the body by neutralizing acidity which we all need. An acidic body is a welcome site to illness. 

I could go on and on but the bottom line is; eat a cucumber every day. I just drank mine. I went out and picked a fat Armenian and put it in a blender with a few watermelon chunks, water and some ice. I drank down a tall glass, gave one to my son and I feel so much better! I was dragging this morning. Now I am ready to go work out with Leandro ( My Beach Body friend). 

Grab a cucumber. You can get the pesticide free ones from Costco if you don't have a nice little trellis of them like I do in the back yard. Sorry, I won't share. I need the energy. 30 preschoolers, you know. 

Garden Wars

It's me vs. them right now. Aphids. It is inevitable that they come to attack. You have to be ready. You need to be armed and you need to be diligent. I get them when the plants are getting towards the end of production but I want to milk every last fruit I can. Right now the aphids are plentiful. I turned my back for a couple days and bam! The leaves are covered. So, every morning, I spray them down with a hose then treat the underside with a little soapy water solution. If I stay on it, I can win the war. I have to admit, when it gets blasted hot in AZ, I sometimes feel like letting the aphids win. But, too much time and money has been put into that garden and I will push forward. If I want to keep with my goal of picking a basket full every day for a year, I can't let them get the best of me! 


The garden has been pretty successful this year with a few set backs. The tomatoes:

The plants contracted an infection this year. I had to pull many but am nursing the ones I have. Not too many this year but enough for a little salsa and bruschetta. 

The new garden has been pretty happy. The Armenians have climbed all over the tops making it a little challenging to access the garden but it looks pretty.

The cantaloupes are liking their trellis. I could make some funny joke how my melons are so big I have to sling them back with pantyhose, but some might get offended, so I won't. But, they are cute and they are getting big and I do need to sling them back with pantyhose. A few more weeks.....

All 20 of my plums are starting to ripen. Some years I get overloaded, some years only a few. They are big and sweet and I will cherish everyone of them. I think I have been eating them all myself. My little treat when I work in the garden. Sorry, kids. You have to be a little earlier to the draw.

One thing that isn't small in numbers is zucchini. We still eat one about everyday. If it isn't on a plate somehow, it is in our smoothies. I grilled up some super duper steak and veggie tacos. I grilled the zucchini with some Mexican lime olive oil and some house seasoning (salt, garlic and pepper mix) along with some onions and peppers. I grilled the steak with a cumin and house seasoning rub with some lime oil as well. I chopped all that up, sauteed it in a little more oil and more seasonings to taste including some smoked chipotle seasoning and wow! Scrumptious! I could eat that for breakfast this morning. I would be fine with just the roasted veggies.


Here's that house seasoning in case you forgot:

1 cup sea salt

1/4 cup black pepper

1/4 cup garlic powder

I use it for everything! So simple yet so perfect.

I hope your gardens are flourishing. Don't let the bugs get the best of you. Fight them with all  you got. Even if it is just spraying them down with the hose before the sun gets up, that will kick them down plenty. Make sure you get the underside. It takes time and patience but if you have done the work to put in the garden, don't give up! It is getting hot which means the garden will slow down a bit so their is relief in site. 

Happy summer.  

Freezing Corn...

Thanks to Miss Deana, I came home with a bag full of fresh-picked corn the other night. It was truly the sweetest corn I have ever tasted. When you pick it and eat it immediately, all the sugars are still in place. The longer it sits off the stock, the sweetness is lost. My kids also were able to join in the fun and pick some corn themselves in her backyard crop and chase a few chickens here and there. I covet the acreage, but then again, I spend enough time on my small backyard farm. How would I ever manage a couple acres? I would like to try.


Anyways, with extra corn on hand, I needed to act quickly before the sugars left and get it packed into the freezer. It is so easy to process corn.


Hopefully you will be blessed with good corn this summer season and can stock your freezer up as well. It is so great to thaw and put in salads and soups or in a great fresh veggie taco. 


First, shuck the corn and get rid of the silk strings. Use a veggie scrubber lightly if needed. Wash them well.


Heat a big pot of water and when it reaches a boil, toss in the corn.


Let boil for 4 minutes. Start timing when the water returns to a boil. Make sure you have plenty of water.


When the 4 minutes are up, remove the corn and put in ice water to stop the cooking process. If you don't, they can shrivel.


When cool, cut off the stock by holding them straight up and cutting straight down on all sides. 


Put in Freezer bags and freeze immediately. Since they are already steamed, they can be eaten when thawed.


My personal favorite is to quickly sauté it in some Mexican lime olive oil from the Queen Creek Olive Mill with a little scallions. Oh, my. While your at  it, cook some fresh corn tortillas and throw in some shrimp and Cilantro-Lime rice. Pure heaven.

Summertime. 


Grab the rice recipe here. I did it in my pressure cooker in 3 minutes. 

Coconut Zucchini Bread.

I am overloaded with zucchini right now. It is just the season. If you are picking up supplements, chances are you have a squash of some sort in your bag. Many of my favorite zucchini recipes include cheese. That is hard for us cheese less kids. You can adapt many recipes to be dairy free but not these. Darn. I will miss you, zucchini Italienne! 

You can only make zucchini bread so often. Yesterday I decided to change it up a bit and add some coconut. It made it a little more hearty. It went well with the peaches and berries I picked in the backyard. We even had some of our fresh chicken eggs to go with it. I had to smile at my plate as I realized my dreams of being self sufficient are coming to fruition. We are getting there. 

If the neighbor is leaving zucchini on your doorstep or you too are overloaded with the green squash, here is the recipe to try:

Coconut Zucchini Bread

3 cups whole grain flour (sprouted is best)

2 cups coconut sugar

1 tsp baking powder

1 tsp baking soda

1 tsp sea salt

2 tsp vanilla

1 tsp cinnamon

1 cup coconut oil

3 eggs

1 cup shredded unsweetened coconut

2 cups raw grated zucchini

1/2 cup kefir or buttermilk ( I used coconut kefir)

Preheat oven to 325.  Combine all dry ingredients and stir in the wet ingredients. Batter is really thick. Pour into two loaf pans. Bake for about 1 hr 15 mn or until done. Do not over bake!

Planting Potatoes

Under my soon-to-be cantaloupe trellis, I have a patch of dirt ready for some planting. The ground is rich and fertile and really a perfect setting for some potatoes. I will pick them young so they don't need to grow too long. Potatoes take awhile. The best thing is that you have what you need to plant just sitting in the pantry!


You know those shriveled little potatoes with roots sticking out? Yep. Those are your seeds. Cut them into about 1 inch chunks with at least one eye (root) on each cube. I do this at night and let them sit out overnight to dry out a bit. 


In the morning, I dig a little 4-6 inch trench and space them about 5 inches apart. Cover them and keep them well watered.


A green little bush will emerge and the potatoes will grow underneath in clusters. As the potatoes start to get above ground, cover them in mulch, hay or more dirt. Keep doing this until the green tops start to shrivel and die. Then you know they are ready. 


So easy. You can use any kind of potato you want. I used some creamy gold potatoes that I had from the Backyard Farmer. I want to do some sweet potatoes as well but I might do those in some burlap sacks on the side of the garden.....just for fun. Everything is growing amazingly well. I give the credit to good mulch, my fertilizer from the Backyard Farmer and fish/sea weed fertilizer. The tomato plants are so full of tomatoes that I could probably live off one plant alone! 


In case you didn't catch this film I posted on facebook, watch it now! It is long but so inspiring about gardening. I can't wait to totally farm this way. I am on my way. I dug up more mulch that very day to cover my garden beds. Watch it here:
http://backtoedenfilm.com/

Sorry for the iPhone quality picture but I had to snap this. I had picked several long stalks of celery for our soup and had the tops left on the counter. When I came in to the kitchen, I saw Tate going to town on the tops of them. This was the 4th one. When he saw me, he thought he was in trouble! This is a testament to anyone that kids will eat veggies if you teach them. This is the child, with Autism, who had to be force fed for the first few years of life. I had to put food in his mouth and force it closed. Autism causes all sorts of textural and sensory issues. I wasn't going to allow that to be a crutch for him. He was going to eat normally come Hell or high water. We went through both but he came out of it strong and better for it. I have a friend who son has Autism and she brings him a corn dog to school every day , for years, since that is all he will eat. They can be taught. Same with every child out there. Make them eat their veggies! They will learn and they will learn to like them. Celery tops. Really. They were even bitter. He loved them.

As a side note, you know when the lettuce and celery get bitter when it gets warm? Well, soak them in water and some white vinegar and they taste great again! My celery is huge and still yummy! I am still cutting lettuce daily as well. 

Have a great one!

Canyons and Parsnips.

I am still alive. It is just that time of year when my whole being wants to swell with all the family I can get and the blog world gets shut out. It is this time of year that I am glad that I don't get paid to blog and have to blog on demand. I do have things to say....I will fill you in on the conversations going on in my head but all in due time. I will be a little poky for the next month. You understand.

I just returned from the beautiful canyons of Utah. They are breathtaking and rejuvenating. It was wonderful to have life halted for a week and to just take in the beauty of the earth and the love of family. We packed 22 family members into one beautiful home for crazy fun. Conversations until 2 am, nightly; musical jam sessions by my amazingly talented family; all 22 of them attending and LOTS of food! I won't go into details about the Thanksgiving dinner but when you have a family of chef's; it comes out something of grandeur. I would rob someone for this stuffing. It is really that good. 

Now back at home, reality is awaiting. The reality is that I have been eating way too much treats and need to get back into the healthy lifestyle. My body is begging me along with pleading with me to get back into the gym routine. Such an inner struggle after two back to back vacations. I have had way to much meat and am trying to create meals with little to no meat and no dairy and no sugar and all organic and all from scratch and of course all under an hour. Sometimes I get stumped and I am sitting on that stump right now. Time to get some inspiration. 

I started to look through some cookbooks tonight for some new ideas. I am really sick of my usuals. It was soup weather and I wanted a new soup to slip down my palate. The Backyard Farmer delivered some tasty treats to me yesterday so I had a variety to choose from. (P.S., he now has corn/soy free chicken feed and organic beef and chicken. Yipee!) I had a pound of parsnips and found a soup that intrigued me. Creamy Parsnip and Apple soup. Don't knock it until you have tried it. Super yum.

First, in case you didn't know about the parsnip in detail, let me explain: 

  Parsnips have been around for a very long time. When the potato became popular, they in turn became a little less popular as they do take on the flavor a bit of a potato. They are a very under appreciated vegetable but loaded with nutrition and very easy to use. They look like a white carrot and have a mild flavor. They are great to roast or steam or add to a soup. They contain lots of folate and B3 which is super important for pregnant women. They are also low in calories and packed with fiber to help get the wast out of the body. They are a superior food for liver and kidney health. They are also rich in vitamin C and potassium. 

When selecting a parsnip, you want one about the size of a large carrot and with smooth skin. Peel them like a carrot and cut them as desired. 

Here is the soup I made last night. The flavor was perfect and I loved it pureed but the kids would have liked a little more chunks. I made it totally dairy free  but it tasted like a cream filled soup. You definitely did not need dairy in this. I served it with a whole grain cinnamon roll made with coconut sugar. Delicious and perfect for a cold night! Enjoy!

Creamy Parsnip and Apple Soup

Adapted from Martha Stewart

3 T. butter, olive oil or coconut oil

1 1/2 lbs. leeks

1 lb parsnips, peeled and cut into 1 inch chunks

3 apples, peeled and cut into 1 inch chunks

3/4 lbs. red or white potatoes, peeled and cut 1 inch.

24 oz. chicken broth

3-4 cups water

1 C. almond milk or milk/cream

salt and pepper

Prepare leeks by cutting top greens off so that the whites and the light green are remaining. Take off outer layer and slice into small circles. Saute in butter or oil for 5 minutes. Add parsnips, potatoes and apples along with chicken broth and 3 cups water. Add more water if needed so that veggies are covered with enough water. Pressure cook at second ring for 6 minutes or bring to boil and simmer about 20-25 minutes until veggies are tender. 

Puree soup in blender until smooth or leave some chunks. Add more liquid if needed. Add almond milk/cream and salt and pepper to taste. 

*****I will placing oil/supplement orders on Tuesday. 

Summer Sides....

If I was cooking for myself only, I would live on fresh side dishes. I really have no interest in heavy, meat dishes any longer. This is definitely an evolved taste. But fresh, flavorful sides just make my taste buds and body happy. I only wish my kids shared my enthusiasm. They do like the side dishes but it doesn't seem like a meal to them. I am glad they indulge me anyways.

I had a vegetable drawer full of veggies from The Backyard Farmer that had to be used asap. I had one big yellow squash, a sweet onion, 2 Armenian cucumbers, corn and some red potatoes. Yum. They were all delicious served up in just the right format.

This is how it went down; simple and refreshing:

The potatoes were quartered (they were small) and tossed with fresh pressed olive oil and some Herbs de Provence. They were roasted in the oven until lightly golden at the edges and fork-tender.

The cucumbers were served sliced, as is, next to a homemade dill dip.

The corn, cut off the cob, sauteed in some butter with sweet onions, Celtic salt and fresh pepper. I never cook my corn in water. It ruins the corn. It needs very little time to cook.

Easy stuff.

My very favorite dish was the photo above of the yellow squash side dish. I absolutely despise soggy veggies. The old school version of squash that is mushy in a pan with butter and cheese makes me rethink my love for veggies. It really is an act of disservice towards this beautiful creation. You zap the life and goodness right out of them that way not to mention any desirability. Many people don't realize that a squash can be eaten raw with great taste if the seasoning is right.

This was yummy. Everyone ate it up. 

1 large yellow squash or two small

3 T. of lime juice (lemon ok too)

3 T. olive oil

1 thinly sliced or diced shallot, white only or      about 2 T. chopped onion.

1/4 tsp dried thyme

feta cheese

chopped pecans

salt and pepper as desired

Slice the squash, peel on, very thinly and then cut in half. Whisk the lime juice, olive oil, thyme and salt and pepper in a bowl. Add squash and shallots and toss several times so that marinade soaks in. Add the

chopped pecans and feta. I left some without the nuts and feta for those who didn't like nuts and for those who are dairy free right now at my house. It still tasted great. Let sit for a few minutes for flavors to blend. Serve cold or at room temperature.

It was a perfect summer side. 

An Italian Love Affair

I love to read cookbooks. The good, juicy cookbooks with lots of narration. I love to read of cultures, traditions and history. Food is beautiful to me and because of that, I am simply in love with Italy.


To the Italians, food is their history. Food represents more than satisfying hunger. Food is what their life is centered around; it is their existence, so to speak. Meals are not rushed through. They are an event. They are not drive thru's. Meals are a passion. They tell a story, a tradition, a culture.


They celebrate nature and the seasons. They eat based upon this cycle. Food at it's peak is eaten. They look at color, the smell of the earth, the region it comes from.They know the health properties of food and eat not to excess but to fulfillment. They celebrate food. They write about food like it was their child. I want to be an Italian. I want to go there and stay for a good while. I want to eat everything there is to eat in Italy.


For now, I will just keep reading and learning from those wise Italians. Someday, I will walk among them. I am sure of it. Someday.


If you find a good Italian cookbook, a real authentic cookbook, it won't just tell you to add some cheese or some beans; it will describe when to buy them, what variety and to smell the earth. It will tell you things like buying ricotta in spring when the sheep get fresh, green grass to eat; they will tell you the cheese will be at it's peak during this time. It will instruct you to eat fennel and marjoram at the end of meals for digestion. It will tell you what region will give you the best potatoes and why. I eat it all up.


America doesn't really get food, in general. If we did, we wouldn't have all the movies being made about us right now about how we are destroying food in our country. It is sad. We are buying it, however. We are letting it happen. Food is what keeps us alive. We should have deep gratitude for it and show a respect. 


Really this post was only going to be about a recipe I made tonight and somehow, I went all Italian on you. I really only wanted to talk about Parmesan cheese.
I love it. I always have a fresh wedge of it in my fridge. Good, quality Parmesan. It makes all the difference.


Why Parmesan? It is packed with calcium. In Italy (see, there I go again), they eat lots of it. Their percentage of Osteoporosis is almost non existent. Parmesan is aged so the proteins that are hard to digest in milk and broken down. The body can use the nutrients and even those intolerant to milk can often handle Parmesan. It has intense flavor and makes a dish. It is my staple in any Italian dish.


Tonight I had a couple zucchini's to use and some marinara sauce on its' way out. I made some Zucchini Parmesan that is simply delicious and fools everyone that there is not any pasta in it. It's all about the way the vegetables are prepared. Keep veggies firm and in small pieces. Kids won't even notice.

 

Zucchini Parmesan

3 1/2 cups zucchini, coarsely grated

2 large eggs

2 C. shredded mozzarella cheese, divided

1/2 C. Parmesan cheese, freshly grated

1/3 C. Flour

1 T. olive oil

1 C. marinara sauce

1 t. dried oregano

1/8 t. crushed red pepper flakes

Press grated zucchini between paper towels or cheese cloth to remove moisture. Combine zucchini, eggs, 1 cup mozzarella , Parmesan and flour in a bowl. Stir well. Spread in a greased 9X13 pan. Bake uncovered at 350 for about 20-25 minutes. Remove from oven, brush with oil and broil 5 inches from heat for 5 minutes. 

Remove from oven, spread on sauce and top with remaining mozzarella, oregano and red pepper. 

Bake uncovered at 350 for additional 20 minutes, lowering rack back down to the center of the oven.

Serve with an Italian salad and a big chunk or rustic Artisan bread, just like the Italians!

Bon Appetite! 

Sweet Potato Love

Sweet potatoes were on my "yuck" list since I was little. It probably had to do with the fact that the only sweet potatoes that I was exposed to as a child were the mashed up, baby food looking sweet potatoes at Thanksgiving topped with marshmallows. It triggered that little gag reflex kids are so good at producing.

That was pretty much where I left it until a couple years ago. I learned that sweet potatoes, when cooked under the right circumstances, are little pieces of manna. I simply cannot get enough. I ALWAYS have one in my potato bin to use at my every whim. They go in enchiladas, soups, stir fries, etc. There are no rules. No one ever told me that. THEY said they were only for Thanksgiving. How sad that I have been living under that lie for so many years. I truly missed out on something so wonderful. I crave them all the time. In fact, I had my husband take me out to the beyond wonderful restaurant, Liberty Market in Gilbert so that I could order one thing; a cup full of cold sweet potato salad. TO DIE FOR. My friend Kara Bagley recreated this recipe perfectly so go check her out to get that recipe here. Divine.

Anyways, the other night I needed a quick, fresh, summer meal. I had some leftover Naan bread I made the night before for our Greek pitas and some garden veggies I needed to use. The combination I came up with was so delicious that I can't stop thinking about how much I loved it. I served it to my kids and after taking a bite, a couple said, "wow, this is actually good." Which meant, "this looked like it would be really bad but after trying a bite, it really isn't so horrible." They ate it all up. It's all in the spice, baby.

I will call this a Jamaican Jerk Veggie Pizza, grilled.So easy.

I stir fried some sweet onions and 1/2 inch chunks of sweet potatoes in some olive oil until just about fork tender. Then, I added some different colored bell peppers, chunks of zucchini, chopped fennel and fresh white corn from the cob. I stir fried it a little longer while pouring on a generous amount of Jamaican Jerk seasoning from The Spice Hunter until the flavor was exploding. (Got it at Sprouts, save and order it from Amazon on my side bar) It is a perfect seasoning. I added a little salt to finish it off. I sauteed it until all veggies were barely fork tender but not mushy in the slightest. When they are just about tender, I turn up the heat to caramelize them a bit for a little texture. Be careful not to burn.

Then, it was time to grill. I took the Naan bread and put olive oil lightly on one side. I put that downside on the grill. I then sprinkled a little mozzarella on the top and put a generous layer of the veggie mixture over the cheese. I closed the lid on the grill and let it melt. Keep the heat low so the bottoms don't char. Watch carefully.

When the cheese has melted and the bottom side of the pizza's are lightly golden, it is time to eat.

We had a delicious salad and some fresh fruit to go with it. The sweet corn, sweet onions and sweet potatoes were more than my mouth could handle. Jamaican seasoning should be a holiday food by itself.

Sweet potatoes are so healthy for you and taste even better than carrots when eaten raw. I just got hungry again. Good thing I started running.

Fennel

The more I learn about food, the more I am absolutely sure that food has been placed here on this earth for a much greater purpose than to merely keep us alive. Food can heal. The more we learn and understand about the incredible supply of food that we have been given, the greater ability we will have to heal our ailing bodies naturally and to prevent further disease. I am sure of it. Absolutely.

I love to pick apart one food at a time and today's little adventure in food is going to be centered on fennel. Most of you may have never in your life ever purchased a fennel let alone knew what it looked like. Read on and you may want to pick one up next time you go to the market.

Italian's know what's up with fennel. It is very common for fennel to be served at the end of a meal. Why? Well fennel aids in digestion. If you have paid attention to me at all in my years of blog lectures, you will know that digestion is very important to me. If you can't digest it, it will not help you; in fact, it can harm you. You need to be able to get the food processed as intended and fennel can help you do just that.

The alkalinity of fennel aids in digestion and helps to metabolize the fat in food. There is a male and a female fennel. The male is taller, more slender in appearance while the female has a wider base. Go figure. The male is better for digestion as it is less fibrous. But, we may not be able to be so picky at our stores. Any fennel will be helpful.

Another great attribute of fennel is it's ability to stimulate estrogen production. It is great for those with PMS problems or those going through menopause or low estrogen count. It can help ease cramps and menopausal disorders.

Fennel oil is great for skin. It is helpful for tightening skin and in treating oily skin. It is great as a moisturizer especially with coconut oil. It has been used for centuries in Europe for skin health.

Fennel can also help to detoxify the liver, uninflame joints and help with rheumatism. It is a natural anti inflammatory, analgesic and laxative.

If you haven't tasted fennel before, it has a licorice sort of taste. It is used in flavorings for toothpastes and mints and as a scent in soaps and perfumes. It is used in Jamaican recipes and spices and is one of my very favorite ingredients in my most favorite Spice Hunter blends, "Jamaican Jerk" spice. I will share more on that later.

You can get this as an essential oil so you can massage some right on the stomach for digestion issues or cramps or take some internally under the tongue. It is great to keep on hand when you travel.

Fennel oil is an inexpensive oil at $15. I have a couple on hand for any takers. There is also a special blend of digestive oils called Di-gest that has fennel along with a few other great digestive oils. It is especially helpful for those little colicky babies. It is $26 per bottle. My kids know what to do if they have an upset stomach and they swear by rubbing these oils on their stomachs. They smell like a stick of liquorice but they get instant relief.

I love not having to use medicine. We haven't touched a tums in years. Once again, use what grows and you will need nothing else. Promise.

Fried Cauliflower

Cauliflower really doesn't taste like much in my opinion unless you dress it up a bit. I don't like it raw at all so I forgo the nutrition a bit by pan frying this little appetizer. After you plate this crispy veggie, you will be glad you fried it also. You can do this with broccoli as well. It puts a whole new spin on the brassica family.

Parmesan-Fried Cauliflower

1 head cauliflower
2 T. flour
2 eggs
4 T. freshly grated Parmesan
salt and pepper
large handful of fresh parsley or other herbs, use dried if you have to.
6 T. olive oil

Break the cauliflower into florets, then steam for 6 minutes until tender, not mushy.Let cool to room temperature.

Coat the cauliflower florets in flour, one at a time.

Beat the eggs, then add the Parmesan,salt and pepper to taste. Finely chop the herbs and add it as well.

Dip the florets in the egg mixture. Heat the oil in the pan and fry when hot on all sides until golden. Drain and serve hot.

***Recipe in Gusto Italiano- for more great recipes like this, buy the cookbook at the Amazon store on my blog! One of my new favorites.

Now with that, I am leaving. It is time to go create memories with my little ones before they fly away. It is a much needed break. Have a wonderful week. I will talk to you all soon. Feel free to shop in my store and check out the great products I have. I will take orders when I return.

XXOO --hope you are creating some great memories for yourselves this summer!

Mexican Wednesdays

I bring dinner to my grandparents on Wednesday. I realized last week after I delivered the food to their kitchen that I seem to always be bringing them Mexican food. I then pondered it. I make Mexican food on Wednesday. I didn't realize this. It was subconscious. It only dawned on me since I started to deliver my meals on the same day of the week. There was variety. It wasn't like I was making bean burritos each Wednesday but it was ALWAYS Mexican food. Weird.

When did this start and why did I not take notice of this? I was the one cooking. I did plan the meals. It must have been born out of necessity and the fact that I must eat Mexican food at least once a week.

Using some deductive reasoning, I figured out why my brain chose Mexican Wednesdays. Wednesdays are my busiest. I run too many places and have little time for preparation. Mexican food is fresh and fast. I soak my beans in the morning or the night before and when I get home in the evening, I can put them in the pressure cooker for under 15 minutes. I can make the rest of the meal in no time and you can make all sorts of variations to the dish. It never looks the same but is always a crowd pleaser. Enchiladas can be put together in the morning and there always seems to be some left over salsa or veggies of some sort to add to the dish. It was all about time. It was just so amusing to me that I didn't put it all together until my grandfather commented on my burritos.

Having realized that last week, it took me by total surprise when tonight I served up the above dish. It wasn't until I plated it up that I realized that once again, Mexican Wednesday was not planned. It was nonetheless delicious and done in under 20 minutes. One of my families favorites.

If you would like to jump aboard the Mexican train, here is what this tasty dish consisted of:

Let's call it White Bean Tomatillo Wrap

I soaked my white beans in the morning. I covered them in water, about 3 cups of water per cup of beans. I always make extra to freeze for later. I just used my white beans from the cannery. White beans seem to soak the tomatillo flavor up well but I often use Anasazi beans with this dish. Heat the water to just about boiling then promptly turn it off and let it soak overnight or most of the day.

When ready, wash and rinse the beans then cook in a pot or a pressure cooker. I cooked them for 10 minutes on the second ring and let them natural release. I imagine it would take around 45 minutes on the stove if not using a pressure cooker but not sure; haven't done that since 2000. Salt when done.

Cook up your tortillas. Make homemade or at least use the fresh Costco variety. NO stale store tortillas. It will ruin it.

Chop up your veggies. I used tender cucumbers cut into small pieces, spinach and fresh garden tomatoes.

Shred cheese. I think pepper jack makes the dish.

Toss the drained beans in tomatillo salsa. Make it yourself (see recipe below) or for a cheat, use the jarred versions. Glass is best but the canned Herdez tomatillo salsa is great also. Just hate the fact that most cans contain BPA. But, nonetheless, it is in my food storage.

Salt the beans if needed after adding to the salsa. Let it absorb the sauce for a minute.

Heat the oven to broil. Sprinkle some cheese down the center of the tortilla and broil until melted and the edges of the tortilla is browned. When done, add some beans down the center, careful not too get to much sauce and top with veggies. fold up and enjoy with some fresh fruit.

Muy, Muy bueno. So simple it hardly deserves a recipe at all.

Tomatillo Salsa

1 jalapeno

1 1/2 bunches of cilantro, no stems

12-15 fresh tomatillos, about 1 1/2 to 2 inch size, use less if larger

juice of 1 lime

1-3 teaspoons of sugar, or other sweetener

salt to taste

Boil the jalapeno in water; just place in water in microwave and cook on high for 3 minutes. Cut off stem and throw the whole thing in blender with all other ingredients. Make sure you have husked and cleaned the tomatillos first. Blend until almost smooth. Chill.