Life Style!
Celebrate Life
You can taste the fresh, luscious flavors on the first sip.
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One glass will never be enough!
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Imagine......unwinding after a long day's work but not with a 1950's martini or a 1980's cosmo, but with something much better and better for you. With choices ranging from straight carrot juice to combinations of all sorts of fruits and vegetables: wheat grass, kale, dandelion, cucumber, cabbage, celery, beet, lettuce, parsley, mango, papaya, pineapple, watermelon, cranberry, grapefruit, and apple, you can create a fabulous cocktail that will offer benefits long after you've finished the glass.
The mission: eat more fruits and veggies! The benefits "phytonutrients" which are key in preventing a myriad of diseases.Juicing works on a cellular level by cleansing your cells. This means the benefits work faster and have a greater impact. One of the major health benefits of juicing is it’s ability to help the body heal and improve its overall function. Juicing veggies and fresh fruits provide a great source of anti-oxidants and help improve the function of the body’s immune system. With all these benefits and the great taste, try one everyday.
The mission: eat more fruits and veggies! The benefits "phytonutrients" which are key in preventing a myriad of diseases.Juicing works on a cellular level by cleansing your cells. This means the benefits work faster and have a greater impact. One of the major health benefits of juicing is it’s ability to help the body heal and improve its overall function. Juicing veggies and fresh fruits provide a great source of anti-oxidants and help improve the function of the body’s immune system. With all these benefits and the great taste, try one everyday.
Get a Tasty and Healthy Start with These Tips!
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On the Menu Tonight, Calabacitas!... You're gonna love it!
Santa Fe style Calabacitas is a traditional dish in New Mexico,
which the Pueblo Indians taught to the Spanish, is made as a one-dish
casserole by baking it and adding chicken or beef. Mine is vegetarian
and cooks on top of the stove in 20 minutes.
Ingredients
4 tablespoons olive oil
1 red onion, chopped
4 garlic cloves, finely minced
1½ cups yellow squash, sliced
2½ cups zucchini, sliced (or replace the summer squashes with 4 cups winter squash)
2 cups corn kernels (fresh is best, but frozen will do)
2 scallions, sliced
1 cup green chile, chopped
1 cup Roma tomatoes, diced
1 can black beans, drained and rinsed
½ cup cilantro, chopped (you may substitute parsley)
Salt and freshly ground pepper, to taste
Mixed herbs, to taste (oregano, marjoram, and cumin)
[Chef’s Note: This recipe is best with Hatch green chiles from New Mexico, which is available fresh in September and October. However, you can find it in cans throughout the year. It’s been roasted with the skins removed for ease of use.]
Preparation
Heat 2 tablespoons of the oil in a large skillet or wok and sauté the onion for about 4 minutes over medium-high heat. Add the minced garlic and sauté 2 minutes longer.
Add the squash and zucchini and sauté 5 minutes more, until softened.
[Chef’s Note: If you’re using winter squash, be sure to dice it in small cubes, about ½-inch. Sauté a little longer than you would summer squash.]
Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and green chile and sauté 3 minutes longer.
Stir in the tomatoes, cilantro, and beans and heat through, about 5 minutes.
Season with salt and herbs. Serve immediately.
Chef Mark Tafoya is founder of Share Your Plate, and co-founder of The Gilded Fork, a multimedia site celebrating the sensual pleasures of food, and home to the Culinary Media Network. Chef Mark is a personal chef in New York City, and can be found at www.remarkablepalate.com.
Ingredients
4 tablespoons olive oil
1 red onion, chopped
4 garlic cloves, finely minced
1½ cups yellow squash, sliced
2½ cups zucchini, sliced (or replace the summer squashes with 4 cups winter squash)
2 cups corn kernels (fresh is best, but frozen will do)
2 scallions, sliced
1 cup green chile, chopped
1 cup Roma tomatoes, diced
1 can black beans, drained and rinsed
½ cup cilantro, chopped (you may substitute parsley)
Salt and freshly ground pepper, to taste
Mixed herbs, to taste (oregano, marjoram, and cumin)
[Chef’s Note: This recipe is best with Hatch green chiles from New Mexico, which is available fresh in September and October. However, you can find it in cans throughout the year. It’s been roasted with the skins removed for ease of use.]
Preparation
Heat 2 tablespoons of the oil in a large skillet or wok and sauté the onion for about 4 minutes over medium-high heat. Add the minced garlic and sauté 2 minutes longer.
Add the squash and zucchini and sauté 5 minutes more, until softened.
[Chef’s Note: If you’re using winter squash, be sure to dice it in small cubes, about ½-inch. Sauté a little longer than you would summer squash.]
Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and green chile and sauté 3 minutes longer.
Stir in the tomatoes, cilantro, and beans and heat through, about 5 minutes.
Season with salt and herbs. Serve immediately.
Chef Mark Tafoya is founder of Share Your Plate, and co-founder of The Gilded Fork, a multimedia site celebrating the sensual pleasures of food, and home to the Culinary Media Network. Chef Mark is a personal chef in New York City, and can be found at www.remarkablepalate.com.
Perfect Pumpkin Pecan Pie!
When I see pumpkins I think pie! Pumpkin Pecan Pie that is!!! If you haven't tried it you're missing out. Think cinnamon, cloves, ginger, brown sugar, butter and pecans..... Mmmmmm soooo good. I like to make this when we are expecting our first rainy/snowy Sunday. It makes the house smell so good and just comforts me to have something delicious to look forward to later in the day. I tested several versions of this recipe but this one is by far my favorite. Let me know what you think!
Ingredients:
In small bowl, combine one egg, pumpkin, 1/2 cup sugar, 1/3 cup brown sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.
In medium bowl, beat remaining two eggs slightly. Stir in maple syrup and remaining 3/4 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.
Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack. Enjoy!
Ingredients:
- 3 eggs, divided
- 1 cup canned solid pack pumpkin
- 1 1/4 cup sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- dash salt
- 1/3 cup pure maple syrup
- 1/3 cup dark brown sugar
- 2 tablespoons melted butter
- 2 teaspoons good vanilla extract
- 1 cup coarsely chopped pecans
- 1 prepared deep dish pie crust*
In small bowl, combine one egg, pumpkin, 1/2 cup sugar, 1/3 cup brown sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.
In medium bowl, beat remaining two eggs slightly. Stir in maple syrup and remaining 3/4 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.
Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack. Enjoy!
