October 1st, 2007
Unsure of what to do with your leftover pumpkin seeds after carving your pumpkin? Look no further than this simple recipe from Real Simple magazine (See Pumpkin Recipes from Real Simple.) These are delicious and make a great snack.
Prep time: 15 minutes
Cook time: 1 Hour
Ingredients:
Seeds from 2 medium pumpkins
1 tablespoon olive oil
1 teaspoon celery salt
1
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October 1st, 2007
When fall rolls around, I’m in heaven because I adore anything with pumpkin in it – pumpkin soup, pumpkin pie, pumpkin pancakes, pumpkin seeds, and especially pumpkin ice cream (perhaps not the healthiest version of it, but oh so good). I simply can’t get enough of pumpkin. And the good news is that pumpkin is
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Filed under: Cancer, Fall, Fiber, Immunity, Prevention, Snacking, Vegetables, Vitamins and Minerals | No Comments
December 3rd, 2006
Recipe of the Month: Sweet Potatoes with Lime and Cilantro
This recipe is an eye-opener for those who find sweet potatoes cloyingly sweet or who are tired of eating them smothered in marshmallows and brown sugar. Japanese sweet potatoes, with their pale flesh and delicate flavor, are a treat if you can find them.
Prep time: 10
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November 3rd, 2006
Prep time: 3 minutes
Cooking time: 30-40 minutes
Serves: 4
Ingredients:
1 cup brown basmati rice
2 cups of water
1/2 cup of dried cranberries
1/2 cup of walnut pieces
1/4 cup of chopped fresh parsleybr> pinch of salt
Directions:
Rinse rice in fine mesh strainer till water runs clear.
Boil the water and add rice and salt, cover and reduce heat.
After 15 minutes add cranberries
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October 3rd, 2006
Recipe of the Month: Roasted Root Vegetables
Prep time: 10 minutes
Cooking time: 25-35 minutes
Serves: 4-6Ingredients:
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in your favorites, like squash!)
olive oil
salt and pepper
herbs like: rosemary, thyme or sage, fresh if possible
Directions:
Pre-heat oven to 375.
Wash and chop all vegetables into large bite- sized pieces.
Place
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