A little information on a great antioxydant: PADMA 28; there have been researches on it in Germany, Switzerland and Israel Universities in the last 15 years. It's been used in Tibetan medecine , in India ad in China for many centuries. I was told It's not available in the US because one of the molecule is used in veterinarian medecine, a friend suggested that such an effective product couldn't be wecome in countries where vascular and thoracic surgery generate millions of $. A fantastic german/french documentary showed patients who had triple bypass and were told they had a few months to live and who enlisted in clinical trials on Padma 28 hiking in the moutains 2 years later. I ordered some in Switzerland for a friend who had terminal cancer , her doctor confirmed there was no interactions with her treatment so she took the pills and told me it helped with the nausea and she felt some comfort . My mother who has high blood pressure forgot her treatment while on holidays and took Padma 28 I had, after 12 days she went to her MD who told her her blood pressure hadn't been so good in many years and inquired about those antioxydants…Read more
A little information on a great antioxydant: PADMA 28; there have been researches on it in Germany, Switzerland and Israel Universities in the last 15 years. It's been used in Tibetan medecine , in India ad in China for many centuries. I was told It's not available in the US because one of the molecule is used in veterinarian medecine, a friend suggested that such an effective product couldn't be wecome in countries where vascular and thoracic surgery generate millions of $. A fantastic german/french documentary showed patients who had triple bypass and were told they had a few months to live and who enlisted in clinical trials on Padma 28 hiking in the moutains 2 years later. I ordered some in Switzerland for a friend who had terminal cancer , her doctor confirmed there was no interactions with her treatment so she took the pills and told me it helped with the nausea and she felt some comfort . My mother who has high blood pressure forgot her treatment while on holidays and took Padma 28 I had, after 12 days she went to her MD who told her her blood pressure hadn't been so good in many years and inquired about those antioxydants.
Most of the studies conclude "The Tibetan herbal remedy PADMA 28 revealed promising results to support treatment of atherosclerosis, Charot syndrome (intermittent claudication), chronic active hepatitis and infection of the respiratory tract. The remedy was confirmed to be closely linked with anti- and pro-oxidative properties in vitro. In this study, apoptogenic and survival effects of PADMA 28 were investigated in the T cell-derived lymphocytic leukaemia cell line CEM-C7H2. PADMA 28 led to a concentration-dependent inhibition of cell proliferation accompanied by the accumulation of CEM-C7H2 cells in subG1 phase, fragmentation of poly (ADP-ribose) polymerase (PARP) and nuclear body formation. Treatment with PADMA 28 rescued to some extent cells over-expressing Bcl-2 from apoptosis. This finding suggests that the mechanism of action of PADMA 28 may be via interference with Bcl-2 triggered survival pathways."
I'm not selling anything , I just thought some people here might like to do some research on the subject and find out if it can help them or people they love.
Hey everyone. I'm writing this as I recover from a nasty sore throat. But in the last few months I have never felt better in my life. And I know that is due to the fact I am eating more veggies and fruits. So I am asking for help from everyone here: I am seriously considering becoming a vegetarian. I am not eating as much meat as I used to. But I do know I am not interested in becoming a vegan, at least not yet.
But are there certain steps in heading off the meat and starting on a new veggie like menu? Lifestyle changes obvisouly take time. It took me three years to lose over 60 pounds. But my internet research has turned up more misinformation than I care to wade through. Please help! I am pretty serious about this. It started when I hit my goal weight a few months ago. Just after that I started doing more veggie dishes, with the help of some articles from Men's Heath Magazine ( cooked Cauliflower sans butter is excellent!! ). But after seriously thinking about it, and I have been thinking about it all year, the time has come for me to pursue it and see what happens.
I want to choke this comment up to mental heath and artistic integrity. The Group Photo is reminiscent to a Stairway To Heaven so while I am normally a bit more asking of literally keeping on topic in a given group I hope all can see the conceptual continuity here.
I went to see Jason Bonham's Led Zeppelin Experience and the performance was all about artistic integrity. In my view JBLE is not a cover band, it is professional excellence of the highest regards.
To make an analogy, what Dweezil Zappa Plays Zappa is for live Frank Zappa music JBLZE is for Led Zeppelin. Our party of four all agreed with me on that thought. I did have a back stage pass where I had hoped to share my sentiments with the band but unfortunately I arrived just before showtime and could not stay for after-show festivities. If anyone is a fan of Led Zeppelin I highly suggest seeing this show. In addition to the music the multimedia production is an extremely unique and personal experience taken from the Bonham family archives, it makes use of film, motion graphics and images that fit extremely well with the works of Led Zeppelin. Peace!
I want to choke this comment up to mental heath and artistic integrity. The Group Photo is reminiscent to a Stairway To Heaven so while I am normally a bit more asking of literally keeping on topic in a given group I hope all can see the conceptual continuity here.
I went to see Jason Bonham's Led Zeppelin Experience and the performance was all about artistic integrity. In my view JBLE is not a cover band, it is professional excellence of the highest regards.
To make an analogy, what Dweezil Zappa Plays Zappa is for live Frank Zappa music JBLZE is for Led Zeppelin. Our party of four all agreed with me on that thought. I did have a back stage pass where I had hoped to share my sentiments with the band but unfortunately I arrived just before showtime and could not stay for after-show festivities. If anyone is a fan of Led Zeppelin I highly suggest seeing this show. In addition to the music the multimedia production is an extremely unique and personal experience taken from the Bonham family archives, it makes use of film, motion graphics and images that fit extremely well with the works of Led Zeppelin. Peace!
I think this group should come back to life! Tripmyster, you're on the right path.. and what an interesting photo you posted.. sad to see we strayed like that, but maybe.. just maybe, we really will go back to "eating the roots" if you will..
Great day today. Finished setting up a 8' x 8' workout area in our basement. Quite a bit of clearing out to make room. This is a sub basement that had been used for storage. Tomorows garbage pickup will be pushing the limits on how much you are alllowed to leave curbside so all sytems are not only go for my daily workouts and but also for my eldest daughters martial arts practice.
Speaking of my daughter, she had half a day at school today so with the weather being very good we went to a large local park wher she rode her bycicle and I walked our younger girl in a stroller while she took a long nap. Not that the walk was high impact but it was an hour of excersize.
Came home and I made some fresh lentil soup, made with mushroom stock, carrots, celery, a few multi colored peppers, onion, garlic, bay leaf and some oregano. No carbs just the soup. Made a salad beforehand with shredded romaine, fresh figs, red onion, EVO and fig vincotto. I finely slice my red onions ahead of time and soak them in water to mellow them out. It's that time of year where the figs ar…Read more
Great day today. Finished setting up a 8' x 8' workout area in our basement. Quite a bit of clearing out to make room. This is a sub basement that had been used for storage. Tomorows garbage pickup will be pushing the limits on how much you are alllowed to leave curbside so all sytems are not only go for my daily workouts and but also for my eldest daughters martial arts practice.
Speaking of my daughter, she had half a day at school today so with the weather being very good we went to a large local park wher she rode her bycicle and I walked our younger girl in a stroller while she took a long nap. Not that the walk was high impact but it was an hour of excersize.
Came home and I made some fresh lentil soup, made with mushroom stock, carrots, celery, a few multi colored peppers, onion, garlic, bay leaf and some oregano. No carbs just the soup. Made a salad beforehand with shredded romaine, fresh figs, red onion, EVO and fig vincotto. I finely slice my red onions ahead of time and soak them in water to mellow them out. It's that time of year where the figs are fresh out back in the yard and the fig vincotto is an amazing product to pair with that.
A lil tip 4 anyone who wants 2 or has 2 stay away from dairy: I have substituted almost any dairy with coconut milk. You may have 2 invest some time until you have found the right brand (proper ingredients, taste and texture - there's quite a few differences, just like with wine), but if you have, it even tastes great in coffee! Plus it's so much healthier...
I hope most of you know this, but just in case (and especially 4 the ones who have kids):
Stay away from aspartame (almost any chewing gum contains it, apart from many light products) and fluoride. Aspartame is one of the biggest toxins, as - depending on your given biochemistry - it can turn into formic acid in the system.
Fluoride isn't any better, it affects the thinking apparatus, which is especially unfortunate 4 kids while they grow - no wonder your governments promote the heavy intake of this substance.
Be careful with vaccinations, as they contain heavy metals, which they suddenly started using since the early 90s, if I'm correct. There's a number of homeopathic remedies who can help you detox those metals once they have entered the body.
A lil tip 4 anyone who wants 2 or has 2 stay away from dairy: I have substituted almost any dairy with coconut milk. You may have 2 invest some time until you have found the right brand (proper ingredients, taste and texture - there's quite a few differences, just like with wine), but if you have, it even tastes great in coffee! Plus it's so much healthier...
I hope most of you know this, but just in case (and especially 4 the ones who have kids):
Stay away from aspartame (almost any chewing gum contains it, apart from many light products) and fluoride. Aspartame is one of the biggest toxins, as - depending on your given biochemistry - it can turn into formic acid in the system.
Fluoride isn't any better, it affects the thinking apparatus, which is especially unfortunate 4 kids while they grow - no wonder your governments promote the heavy intake of this substance.
Be careful with vaccinations, as they contain heavy metals, which they suddenly started using since the early 90s, if I'm correct. There's a number of homeopathic remedies who can help you detox those metals once they have entered the body.
I'll be culinary hunting for wild mushrooms today. With all the figurative emulation of "Summer's Over" as if back to school maneuvers is society's differences between the literal, I pronounce we still have 21 days of summer ahead of us, and but also the Indians taught us all a bit about fall harvest and extending the season.
So in preperation an "Ode to Autum" has me thinking "Wild Mushroom Friccasse over Buckheat Polenta". When there is no concerns of fats I would normally make a creamy polenta, being of a more healthy conciousness and lifestyle is of concern I will easily substitute the earthful flavors of buckwheat polenta over the creamy corn meal preperation that has too much fat content for my dietary intake these days.
For thos that have been enjoying my weekly "Call Any Vegetable Recipe", Cauliflower will be just ahead or rolling in at the same time. The reason being is that mushrooms are not a vegetable, funghi to be exact.
May the writing of a young John Keats ring in the season, recipes and healthy lifestyle that will continue.
"How beautiful the season is now--How fine the air." - J…Read more
I'll be culinary hunting for wild mushrooms today. With all the figurative emulation of "Summer's Over" as if back to school maneuvers is society's differences between the literal, I pronounce we still have 21 days of summer ahead of us, and but also the Indians taught us all a bit about fall harvest and extending the season.
So in preperation an "Ode to Autum" has me thinking "Wild Mushroom Friccasse over Buckheat Polenta". When there is no concerns of fats I would normally make a creamy polenta, being of a more healthy conciousness and lifestyle is of concern I will easily substitute the earthful flavors of buckwheat polenta over the creamy corn meal preperation that has too much fat content for my dietary intake these days.
For thos that have been enjoying my weekly "Call Any Vegetable Recipe", Cauliflower will be just ahead or rolling in at the same time. The reason being is that mushrooms are not a vegetable, funghi to be exact.
May the writing of a young John Keats ring in the season, recipes and healthy lifestyle that will continue.
"How beautiful the season is now--How fine the air." - John Keats
It's a cool rainy morning here in NYC. The Artichokes (Quartered and Hearts) for the home made ravioli's are about to roast in the oven. First time I fired up my indoor oven since March.
I made a simple quick meal this evening with Whole Wheat Pasta, Frozen Green Peas & Onions. I sauteed the onions in a small amount of EVO & Canola Oil, I added a little red pepper flakes to spice it up.
Continuing the trend with yogurt based sauces I used Non-Fat Greek Yogurt, 1/8 cup white wine, 1/2 Lemon and black pepper. With 13 OZ pasta served 6.
"Yogurt Based Sauces" are simple and quick. They do not even require cooking so this is something that should be right up your alley if you wind up liking them. I will gladly do a blog on Yogurt Based Sauces down the road. Have a great day.
Glad you are enjoying the progression here LaMues. Your pasta dish sounds delicious. I would suggest you try adding some shallots and vegetable stock. With that added flavor from carmalized shallots you may not feel the need to garnish with cheese, I find that fresh herbs are the perfect garnish that enhances the flavor of all the natural goodness, try if at all possible to always use fresh herbs. With string beans and wax beans I cook them in boiling water for a few minutes, I cook them to the pooint where they still have a little snap to them, then I "shock" them in a cold ice bath to keep their color vivid. I then french them, slicing in half lengthwise, that sets them up for saute, when I first started working in restaraunts one prep work detail would be doing pounds of beans in this method, it takes quite some time to cut hundreds of beans in this method and the hand paw curled to hold the bean properly for cutting gets cramped at first but the extra work is well worth the effort. I love cheeses from all over the world but at this point that is something I am eliminating as much as possible from my diet.
Glad you are enjoying the progression here LaMues. Your pasta dish sounds delicious. I would suggest you try adding some shallots and vegetable stock. With that added flavor from carmalized shallots you may not feel the need to garnish with cheese, I find that fresh herbs are the perfect garnish that enhances the flavor of all the natural goodness, try if at all possible to always use fresh herbs. With string beans and wax beans I cook them in boiling water for a few minutes, I cook them to the pooint where they still have a little snap to them, then I "shock" them in a cold ice bath to keep their color vivid. I then french them, slicing in half lengthwise, that sets them up for saute, when I first started working in restaraunts one prep work detail would be doing pounds of beans in this method, it takes quite some time to cut hundreds of beans in this method and the hand paw curled to hold the bean properly for cutting gets cramped at first but the extra work is well worth the effort. I love cheeses from all over the world but at this point that is something I am eliminating as much as possible from my diet.
As I had spent a good amount of time on my grandfathers farm from a very young age Vegetables is something I have a passion for. Not of vegetables, I still can vividly remember the days where I was up at 4:30 AM with my Grandfather helping him make home made pasta. 40 Sicillians would be over in a few hours and we would make between 15 to 20 lbs fro Sunday dinner. At that early age he had me dooing a little cutting and carrying the bundles to areas of the many tables to dry. While I contunued to have a passion for cooking througout life in 2004 I began working in the culinary field. In working off my tuition for the ICE Institute Of Culinary Education I was an assistant for many of their recreational classes. Of note was a "Green Market" class by Chef Richard Ruben. I have briefly spoken of his book and how much I enjoyed working those classes. One can learn so much from working along side a chef. If I may use an example, of the many musicians who worked for Frank Zappa, I don't think any given musician needs to have been there for the whole ride, certainly Frank was the only one who was, but even if any given musician may not have any given album in FZ Official Catalog I am quite confident that many might tell you to seek out anything and as much of at all possible of his life's woirk.
While you can continue to expect weekly BLOGS in the "Call Any Vegetable" Group here at DZW I'd like to point to you and anyone interested to the
Today I cooked some fusilli pasta with veggies (grilled zucchini, red and orange bell peppers, green beans) some olive oil, parsley flakes and parmesan; and some Mexican string cheese to garnish. Some grilled cactus (nopal) on the side and an apple juice for refreshement. Turned out to be a decent meal, felt really good afterwards too.
http://www.crd.york.ac.uk/CRDWeb/ShowRecord.asp?ID=12006007603
http://www.ncbi.nlm.nih.gov/pubmed?term=%22padma+28%22&itool=QuerySuggestion
http://www.i-med.ac.at/imcbc/molecularcellbiologyfolder/pdf/schroecksnade_DML07.pdf
A little information on a great antioxydant: PADMA 28; there have been researches on it in Germany, Switzerland and Israel Universities in the last 15 years. It's been used in Tibetan medecine , in India ad in China for many centuries. I was told It's not available in the US because one of the molecule is used in veterinarian medecine, a friend suggested that such an effective product couldn't be wecome in countries where vascular and thoracic surgery generate millions of $. A fantastic german/french documentary showed patients who had triple bypass and were told they had a few months to live and who enlisted in clinical trials on Padma 28 hiking in the moutains 2 years later. I ordered some in Switzerland for a friend who had terminal cancer , her doctor confirmed there was no interactions with her treatment so she took the pills and told me it helped with the nausea and she felt some comfort . My mother who has high blood pressure forgot her treatment while on holidays and took Padma 28 I had, after 12 days she went to her MD who told her her blood pressure hadn't been so good in many years and inquired about those antioxydants…Read more
A little information on a great antioxydant: PADMA 28; there have been researches on it in Germany, Switzerland and Israel Universities in the last 15 years. It's been used in Tibetan medecine , in India ad in China for many centuries. I was told It's not available in the US because one of the molecule is used in veterinarian medecine, a friend suggested that such an effective product couldn't be wecome in countries where vascular and thoracic surgery generate millions of $. A fantastic german/french documentary showed patients who had triple bypass and were told they had a few months to live and who enlisted in clinical trials on Padma 28 hiking in the moutains 2 years later. I ordered some in Switzerland for a friend who had terminal cancer , her doctor confirmed there was no interactions with her treatment so she took the pills and told me it helped with the nausea and she felt some comfort . My mother who has high blood pressure forgot her treatment while on holidays and took Padma 28 I had, after 12 days she went to her MD who told her her blood pressure hadn't been so good in many years and inquired about those antioxydants.
Most of the studies conclude "The Tibetan herbal remedy PADMA 28 revealed promising results to support treatment of atherosclerosis, Charot syndrome (intermittent claudication), chronic active hepatitis and infection of the respiratory tract. The remedy was confirmed to be closely linked with anti- and pro-oxidative properties in vitro. In this study, apoptogenic and survival effects of PADMA 28 were investigated in the T cell-derived lymphocytic leukaemia cell line CEM-C7H2. PADMA 28 led to a concentration-dependent inhibition of cell proliferation accompanied by the accumulation of CEM-C7H2 cells in subG1 phase, fragmentation of poly (ADP-ribose) polymerase (PARP) and nuclear body formation. Treatment with PADMA 28 rescued to some extent cells over-expressing Bcl-2 from apoptosis. This finding suggests that the mechanism of action of PADMA 28 may be via interference with Bcl-2 triggered survival pathways."
I'm not selling anything , I just thought some people here might like to do some research on the subject and find out if it can help them or people they love.
Take care !
Sammy
David, whatever you decide to do , you might want to avoid soy just to be on the safe line , there are other alternatives.
http://www.manorbarn.org.uk/pdf/soya.pdf
http://www.foodrenegade.com/dangers-of-soy/
Hey everyone. I'm writing this as I recover from a nasty sore throat. But in the last few months I have never felt better in my life. And I know that is due to the fact I am eating more veggies and fruits. So I am asking for help from everyone here: I am seriously considering becoming a vegetarian. I am not eating as much meat as I used to. But I do know I am not interested in becoming a vegan, at least not yet.
But are there certain steps in heading off the meat and starting on a new veggie like menu? Lifestyle changes obvisouly take time. It took me three years to lose over 60 pounds. But my internet research has turned up more misinformation than I care to wade through. Please help! I am pretty serious about this. It started when I hit my goal weight a few months ago. Just after that I started doing more veggie dishes, with the help of some articles from Men's Heath Magazine ( cooked Cauliflower sans butter is excellent!! ). But after seriously thinking about it, and I have been thinking about it all year, the time has come for me to pursue it and see what happens.
Help?
David
I want to choke this comment up to mental heath and artistic integrity. The Group Photo is reminiscent to a Stairway To Heaven so while I am normally a bit more asking of literally keeping on topic in a given group I hope all can see the conceptual continuity here.
I went to see Jason Bonham's Led Zeppelin Experience and the performance was all about artistic integrity. In my view JBLE is not a cover band, it is professional excellence of the highest regards.
To make an analogy, what Dweezil Zappa Plays Zappa is for live Frank Zappa music JBLZE is for Led Zeppelin. Our party of four all agreed with me on that thought. I did have a back stage pass where I had hoped to share my sentiments with the band but unfortunately I arrived just before showtime and could not stay for after-show festivities. If anyone is a fan of Led Zeppelin I highly suggest seeing this show. In addition to the music the multimedia production is an extremely unique and personal experience taken from the Bonham family archives, it makes use of film, motion graphics and images that fit extremely well with the works of Led Zeppelin. Peace!
I want to choke this comment up to mental heath and artistic integrity. The Group Photo is reminiscent to a Stairway To Heaven so while I am normally a bit more asking of literally keeping on topic in a given group I hope all can see the conceptual continuity here.
I went to see Jason Bonham's Led Zeppelin Experience and the performance was all about artistic integrity. In my view JBLE is not a cover band, it is professional excellence of the highest regards.
To make an analogy, what Dweezil Zappa Plays Zappa is for live Frank Zappa music JBLZE is for Led Zeppelin. Our party of four all agreed with me on that thought. I did have a back stage pass where I had hoped to share my sentiments with the band but unfortunately I arrived just before showtime and could not stay for after-show festivities. If anyone is a fan of Led Zeppelin I highly suggest seeing this show. In addition to the music the multimedia production is an extremely unique and personal experience taken from the Bonham family archives, it makes use of film, motion graphics and images that fit extremely well with the works of Led Zeppelin. Peace!
I think this group should come back to life! Tripmyster, you're on the right path.. and what an interesting photo you posted.. sad to see we strayed like that, but maybe.. just maybe, we really will go back to "eating the roots" if you will..
Great day today. Finished setting up a 8' x 8' workout area in our basement. Quite a bit of clearing out to make room. This is a sub basement that had been used for storage. Tomorows garbage pickup will be pushing the limits on how much you are alllowed to leave curbside so all sytems are not only go for my daily workouts and but also for my eldest daughters martial arts practice.
Speaking of my daughter, she had half a day at school today so with the weather being very good we went to a large local park wher she rode her bycicle and I walked our younger girl in a stroller while she took a long nap. Not that the walk was high impact but it was an hour of excersize.
Came home and I made some fresh lentil soup, made with mushroom stock, carrots, celery, a few multi colored peppers, onion, garlic, bay leaf and some oregano. No carbs just the soup. Made a salad beforehand with shredded romaine, fresh figs, red onion, EVO and fig vincotto. I finely slice my red onions ahead of time and soak them in water to mellow them out. It's that time of year where the figs ar…Read more
Great day today. Finished setting up a 8' x 8' workout area in our basement. Quite a bit of clearing out to make room. This is a sub basement that had been used for storage. Tomorows garbage pickup will be pushing the limits on how much you are alllowed to leave curbside so all sytems are not only go for my daily workouts and but also for my eldest daughters martial arts practice.
Speaking of my daughter, she had half a day at school today so with the weather being very good we went to a large local park wher she rode her bycicle and I walked our younger girl in a stroller while she took a long nap. Not that the walk was high impact but it was an hour of excersize.
Came home and I made some fresh lentil soup, made with mushroom stock, carrots, celery, a few multi colored peppers, onion, garlic, bay leaf and some oregano. No carbs just the soup. Made a salad beforehand with shredded romaine, fresh figs, red onion, EVO and fig vincotto. I finely slice my red onions ahead of time and soak them in water to mellow them out. It's that time of year where the figs are fresh out back in the yard and the fig vincotto is an amazing product to pair with that.
http://www.vincotto.it/catalogue.asp
A lil tip 4 anyone who wants 2 or has 2 stay away from dairy: I have substituted almost any dairy with coconut milk. You may have 2 invest some time until you have found the right brand (proper ingredients, taste and texture - there's quite a few differences, just like with wine), but if you have, it even tastes great in coffee! Plus it's so much healthier...
I hope most of you know this, but just in case (and especially 4 the ones who have kids):
Stay away from aspartame (almost any chewing gum contains it, apart from many light products) and fluoride. Aspartame is one of the biggest toxins, as - depending on your given biochemistry - it can turn into formic acid in the system.
Fluoride isn't any better, it affects the thinking apparatus, which is especially unfortunate 4 kids while they grow - no wonder your governments promote the heavy intake of this substance.
Be careful with vaccinations, as they contain heavy metals, which they suddenly started using since the early 90s, if I'm correct. There's a number of homeopathic remedies who can help you detox those metals once they have entered the body.
Liv…Read more
A lil tip 4 anyone who wants 2 or has 2 stay away from dairy: I have substituted almost any dairy with coconut milk. You may have 2 invest some time until you have found the right brand (proper ingredients, taste and texture - there's quite a few differences, just like with wine), but if you have, it even tastes great in coffee! Plus it's so much healthier...
I hope most of you know this, but just in case (and especially 4 the ones who have kids):
Stay away from aspartame (almost any chewing gum contains it, apart from many light products) and fluoride. Aspartame is one of the biggest toxins, as - depending on your given biochemistry - it can turn into formic acid in the system.
Fluoride isn't any better, it affects the thinking apparatus, which is especially unfortunate 4 kids while they grow - no wonder your governments promote the heavy intake of this substance.
Be careful with vaccinations, as they contain heavy metals, which they suddenly started using since the early 90s, if I'm correct. There's a number of homeopathic remedies who can help you detox those metals once they have entered the body.
Live life!
I'll be culinary hunting for wild mushrooms today. With all the figurative emulation of "Summer's Over" as if back to school maneuvers is society's differences between the literal, I pronounce we still have 21 days of summer ahead of us, and but also the Indians taught us all a bit about fall harvest and extending the season.
So in preperation an "Ode to Autum" has me thinking "Wild Mushroom Friccasse over Buckheat Polenta". When there is no concerns of fats I would normally make a creamy polenta, being of a more healthy conciousness and lifestyle is of concern I will easily substitute the earthful flavors of buckwheat polenta over the creamy corn meal preperation that has too much fat content for my dietary intake these days.
For thos that have been enjoying my weekly "Call Any Vegetable Recipe", Cauliflower will be just ahead or rolling in at the same time. The reason being is that mushrooms are not a vegetable, funghi to be exact.
May the writing of a young John Keats ring in the season, recipes and healthy lifestyle that will continue.
"How beautiful the season is now--How fine the air." - J…Read more
I'll be culinary hunting for wild mushrooms today. With all the figurative emulation of "Summer's Over" as if back to school maneuvers is society's differences between the literal, I pronounce we still have 21 days of summer ahead of us, and but also the Indians taught us all a bit about fall harvest and extending the season.
So in preperation an "Ode to Autum" has me thinking "Wild Mushroom Friccasse over Buckheat Polenta". When there is no concerns of fats I would normally make a creamy polenta, being of a more healthy conciousness and lifestyle is of concern I will easily substitute the earthful flavors of buckwheat polenta over the creamy corn meal preperation that has too much fat content for my dietary intake these days.
For thos that have been enjoying my weekly "Call Any Vegetable Recipe", Cauliflower will be just ahead or rolling in at the same time. The reason being is that mushrooms are not a vegetable, funghi to be exact.
May the writing of a young John Keats ring in the season, recipes and healthy lifestyle that will continue.
"How beautiful the season is now--How fine the air." - John Keats
Hi DZ! Well, congrats on the new kitchen...
AAL has some very good recipes and ideas. And I'm trying to improve my cooking :)
Now that I have my "own" kitchen again I'll be checking in a bit more.
@LaMues,
That is correct.
It's a cool rainy morning here in NYC. The Artichokes (Quartered and Hearts) for the home made ravioli's are about to roast in the oven. First time I fired up my indoor oven since March.
EVO = extra virgin olive oil?
I made a simple quick meal this evening with Whole Wheat Pasta, Frozen Green Peas & Onions. I sauteed the onions in a small amount of EVO & Canola Oil, I added a little red pepper flakes to spice it up.
Continuing the trend with yogurt based sauces I used Non-Fat Greek Yogurt, 1/8 cup white wine, 1/2 Lemon and black pepper. With 13 OZ pasta served 6.
"Yogurt Based Sauces" are simple and quick. They do not even require cooking so this is something that should be right up your alley if you wind up liking them. I will gladly do a blog on Yogurt Based Sauces down the road. Have a great day.
:) shallots are an idea! I never buy them, so I forget they exist and they are delicious. Thanks for the idea, that'l help cut back on the cheese :)
Will try the yogurt based sauces as well. I hardly ever cook anything with a sauce (I'm too lazy and time pressed) but will definitely give it a try.
Have a nice one, gotta run!
Glad you are enjoying the progression here LaMues. Your pasta dish sounds delicious. I would suggest you try adding some shallots and vegetable stock. With that added flavor from carmalized shallots you may not feel the need to garnish with cheese, I find that fresh herbs are the perfect garnish that enhances the flavor of all the natural goodness, try if at all possible to always use fresh herbs. With string beans and wax beans I cook them in boiling water for a few minutes, I cook them to the pooint where they still have a little snap to them, then I "shock" them in a cold ice bath to keep their color vivid. I then french them, slicing in half lengthwise, that sets them up for saute, when I first started working in restaraunts one prep work detail would be doing pounds of beans in this method, it takes quite some time to cut hundreds of beans in this method and the hand paw curled to hold the bean properly for cutting gets cramped at first but the extra work is well worth the effort. I love cheeses from all over the world but at this point that is something I am eliminating as much as possible from my diet.
As I h…Read more
Glad you are enjoying the progression here LaMues. Your pasta dish sounds delicious. I would suggest you try adding some shallots and vegetable stock. With that added flavor from carmalized shallots you may not feel the need to garnish with cheese, I find that fresh herbs are the perfect garnish that enhances the flavor of all the natural goodness, try if at all possible to always use fresh herbs. With string beans and wax beans I cook them in boiling water for a few minutes, I cook them to the pooint where they still have a little snap to them, then I "shock" them in a cold ice bath to keep their color vivid. I then french them, slicing in half lengthwise, that sets them up for saute, when I first started working in restaraunts one prep work detail would be doing pounds of beans in this method, it takes quite some time to cut hundreds of beans in this method and the hand paw curled to hold the bean properly for cutting gets cramped at first but the extra work is well worth the effort. I love cheeses from all over the world but at this point that is something I am eliminating as much as possible from my diet.
As I had spent a good amount of time on my grandfathers farm from a very young age Vegetables is something I have a passion for. Not of vegetables, I still can vividly remember the days where I was up at 4:30 AM with my Grandfather helping him make home made pasta. 40 Sicillians would be over in a few hours and we would make between 15 to 20 lbs fro Sunday dinner. At that early age he had me dooing a little cutting and carrying the bundles to areas of the many tables to dry. While I contunued to have a passion for cooking througout life in 2004 I began working in the culinary field. In working off my tuition for the ICE Institute Of Culinary Education I was an assistant for many of their recreational classes. Of note was a "Green Market" class by Chef Richard Ruben. I have briefly spoken of his book and how much I enjoyed working those classes. One can learn so much from working along side a chef. If I may use an example, of the many musicians who worked for Frank Zappa, I don't think any given musician needs to have been there for the whole ride, certainly Frank was the only one who was, but even if any given musician may not have any given album in FZ Official Catalog I am quite confident that many might tell you to seek out anything and as much of at all possible of his life's woirk.
While you can continue to expect weekly BLOGS in the "Call Any Vegetable" Group here at DZW I'd like to point to you and anyone interested to the
"United Tastes" BLOG by Richard Ruben
http://www.unitedtaste.blogspot.com/
Aslo if anyoen is in the NY area I'd suggest signing up for one of his recreational Green market Classes at ICE. They always seel out fast.
Chef Richard Ruben's Profile at ICE
http://rec.iceculinary.com/Chefs/Detail/101
http://www.iceculinary.com/
Thanks chef, you are super nice :)
Today I cooked some fusilli pasta with veggies (grilled zucchini, red and orange bell peppers, green beans) some olive oil, parsley flakes and parmesan; and some Mexican string cheese to garnish. Some grilled cactus (nopal) on the side and an apple juice for refreshement. Turned out to be a decent meal, felt really good afterwards too.