You are currently browsing the monthly archive for November, 2006.
When our tummies are in distress, a warm cup of one of these calming teas can really help. For the best results, brew fresh, organic, non-caffeine-added tea. Brewing tea can be a soothing ritual in itself. Some of these organic teas and detailed information about them is available at this site:
www.helpforibs.com.
CHAMOMILE: A centuries-old remedy for relieving intestinal gas, as an anti-inflammatory and even a muscle relaxant. However it should not used by those allergic to ragweed.
FENNEL: Famous as an intestinal gas reliever and digestion aid.
GINGER: Use when you feel a cold coming on as it can help warm you inside and out. This has also been an anti-inflammatory since ancient Greeks discovered its benefits. It aids digestion, and fights bacterial infections. Do not use if you suspect you have gallstones. To prepare, finely chop a piece of fresh ginger, and steep in hot water. I like to add a little fresh lemon juice and honey.
GREEN TEA: Preferable to black tea that may promote colon and gut problems, green tea offers several worthwhile benefits when organically grown without pesticides. It can increase antioxidant activity in the liver, lungs and small intestine. It is a known detoxifying agent, and has been clinically proven to help prevent many cancers. Do not use if you are on blood thinners.
PEPPERMINT: This tea can ease cramping, soothe the intestinal tract and gas, and aid digestion. Not recommended for those who suffer from reflux and/or GERD.
Healthy eating,
Marianne
When we went to my grandparents’ home during the holidays, Grandma always had a huge pot of mulled cider simmering on the back burner of her old wood stove now relegated for many years to the enclosed back porch. And the incredibly wonderful smell of this family favorite spicy hot drink drew us kids, and adults alike, quickly inside the house for a warming cup.
In a slow cooker, combine 8 cups apple cider, 1/4 C. packed dark brown sugar, 8 slices of orange, some orange zest if you like, and 1/8 Tsp. nutmeg. Make a cheesecloth bag filled with 2 whole cinnamon sticks broken up, 1 Tsp. whole allspice, and 1 Tsp. whole cloves: tie securely with string and add to the pot. Cover. Cook on LOW for 3-6 hours, discarding the spice bag after 3 hours. Recover.
We often serve this in glasses or glass cups strong enough to hold hot liquids, to show off the beauty of the drink. Makes 8 cups hot cider, add an orange slice to each cup when serving.
Healthy eating,
Marianne
Even though these potatoes don’t have a crispy skin from baking, they are easy to make and offer a moist, melt-in-your mouth consistency.
Prick well scrubbed medium- sized baking potatoes with a fork, and lightly rub with a little melted healthy margarine or olive oil, and a light sprinkle of salt. Place them in the crockpot, cover and cook on LOW 8-10 hours, or on HIGH 5 hours.
If you cook them on LOW beginning in the morning before going to work, you can have a great dinner ready in minutes when you arrive home at the end of the day. Offer the family heated canned or homemade turkey chili, grated “safe” cheese, soy bacon bits, chunky salsa, chopped dill, non-dairy sour cream, and any other other toppings you like for an at-home “Potato Bar”.
Healthy eating,
Marianne
This easy and really delicious recipe is probably the most moist stuffing you will ever eat, along with overcoming the fears of many about the safety of actually cooking stuffing within the bird. See the many variations you can make at the end of the recipe. Serves 8.
Pam spray or lightly oil the inside bottom and walls of the crockpot ceramic insert.
Combine all ingredients into a large skillet, then spoon into the slow cooker. Preheat slow cooker and cook on LOW 4-5 hours until done to your satisfaction.
Don’t overcook so that the stuffing starts to dry out.
To reheat later, spoon cooked stuffing into a large. covered glass or ceramic bowl to reheat later in the microwave. Be sure to refrigerate the stuffing if you are serving it more than one hour after it finishes cooking.
In a large skillet with 6 Tbs. melted healthy margarine, or oil, saute until softened:
2 yellow onions, chopped
6 stalks celery, chopped
Over medium heat, stir in:
1 heaping Tbs. ground sage
2 Tbs. poultry seasoning
Salt and pepper to taste
Turn off heat. Stir in:
1/2 C. egg substitute
1 to 1-1/2 loaves fresh, not stale, bread crumbs
1-1/2 to 2 C. chicken or vegetable broth
Combine well and spoon into the slow cooker immediately, adding a little more broth at a time as necessary to make the stuffing a good consistency, just enough to moisten.
Variations:
1 – Add 1/2 to 1 Lb. cooked turkey or vegetarian sausage meat
2 – Add 3-4 peeled, cored and chopped apples and 1/2 C. plumped raisins*
3 – Saute’ed chopped mushrooms (and chopped, cooked oysters, for a New England type stuffing)
* To plump raisins, soak them in hot water for an 1-2 hours, then drain well
Healthy eating,
Marianne
