My little sister Gabi sent me this “Would You Eat This” Poll from Yum Sugar and at first I thought ewwwwww… but then I read further and I thought mmmmmm!!! So, I would say YES!
Below is part of the article and poll from Yum Sugar. Click here to read more and vote if you would eat these!
This is a rare Would You Eat This wherein I first heard about meatloaf cupcakes, I thought they sounded gross. Then later, after finding this photo I decided they looked delicious!
The “icing” is made of mashed potatoes, and the pink coloring comes from beetroot. Are you loving these as much as I am?
Here is today’s daily tip from the American Dietetic Association. I love soy and think it is a delicious and healthy food that has been emerging recently in stores and in restaurants. I’m sure more people want to learn about soy products and the benefits of eating soy, so here is some food for thought!
Soy for Your Health
November 5, 2009
Soybeans and soy products are showing up on more menus and grocery store shelves. This versatile and nutritious legume (bean) provides variety to dishes of all ethnicities. Even better is that soybean products may also contain several nutrients that promote a healthy lifestyle.
Soy products contain high levels of polyunsaturated fat, fiber, vitamins and minerals and low levels of saturated fat. This makes soy products a healthy replacement for meats and other foods high in saturated fats.
There are several tasty varieties of soy products that can make a great addition to any meal:
So yesterday when I woke up I poured the soaked sprouts from the jar into the tray and rinsed them off. After shaking the seeds around so that
Out of the soaking jar into the tray...here we go...
they were evenly distributed and the water had all drained out, I covered them with the lid and left for the day. By the time I came home a few of the seeds had already started to sprout! I rinsed them again and re-covered for the night.
This morning I went to rinse them again and found that even more had sprouted! Talk about instant gratification. I’m quite excited to go home and check out what’s happened over the course of today….
My budding sprout garden
So far I have learned the following:
There are 6 rules of sprouting:
1. Rinse often
2. Keep them moist, not wet
3. Keep them at room temp (which should be interesting because I do have central a/c and tend to turn it down quite a bit at night)
Ooh La La! What: Escape to Paris (well, almost) at the newly-opened Le Crêpe Café. Once a cart in Waikiki, the traditional French crêperie now has a permanent spot in Manoa. The award-winning crêpes are made with fresh and organic ingredients, and come in sweet and savory flavors. Bon appétit! When: Open seven days a week, 7 a.m. to 8 p.m. Where: Le Crêpe Café, 2740 E. Manoa Rd. Details: For more info, call 808.372.3989 or click here.
I love these easy quiche recipes because you throw everything in a pie pan, bake it and voila! you have the perfect breakfast, lunch and or dinner. Pair it with a salad and you are good to go. It also travels well, and is a great thing to take to party etc. Can be served hot or at room temp and still be yummy! Here are two of my favorites…
From my mom:
1 1/2 cups chopped ham
1 cup shredded cheddar
Spray Pam on 9″ pie plate, spread chopped ham and top with shredded cheese.
Mix together:
1/2 cup Bisquick
1 cup milk
2 eggs
Pour on top of ham and cheese. Bake at 400 for 20 to 25 minutes.
From Auntie Bonnie:
Put the following into a deep buttered 9″ pie pan:
1 c grated swiss cheese
1/2 c meat optional – (I use a chopped up ham steak)
1 pkg frozen chopped spinach – squeeze out water
Mix the following and pour into the pie pan over the cheese, spinach and meat:
After all of the questions I got via Twitter and blog comments on my sprout post last night (I had no idea this was such an interesting topic!), I thought I would share some of the resources that I have found/been given that relate to growing sprouts, having a worm farm etc. If you know of anything else out there, let me know!
Sprouting
The kit that I am using Olin got from Handy Pantry Sprouting. They carry organic everything, which makes it all that much better
Why Sprout? Check out a list of great reasons here.
Here are a bunch of yummy looking recipes you can use your sprouts to make!
Compostable Worm Farms
A helpful YouTube video on how to make your own worm farm…the one the woman makes is rather big, but I am sure you could easily make a smaller scale one using the same technique.
Sign up HERE to take an ‘Edible Landscaping Workshop’ to learn how to grow your own food in a variety of environments and also how to start your own compostable worm farm!
Are you in Honolulu? Head down to the Waikiki Worm Company to get a hands on demonstration on how to make your own worm farm, get the supplies and much more.
Last week I went to a screening of FRESH, a film that stresses the importance of sustainable farming. Other than making me never want to eat anything that isn’t organic or free-range, I left with a few exciting prospects. First being that I am going to take part in a lesson on how to make my own compostable worm farm and also how to grow food in various different environments (in my case an enclosed lanai in a gigantic condominium building). And second, the promise from my fellow Kanu member and friend Olin, to bring me a starter kit with which I would be able to grow my own sprouts in my kitchen. So yes, it is now my mission to start a farm, or something that slightly resembles that, in my apartment. Here is the first instillation of what is sure to be an interesting/exciting experiment.
Growin’ My Own Sprouts – Day 1
Today at a meeting Olin brought me my starter kit which included a sprout tray, a packet of mixed sprout seeds and instructions. He briefly showed me what the deal was, and then presented me with a challenge – that once I had gotten a hang of this whole sprout growing thing that I attempt to make wheat bread entirely out of fresh sprouts (he provided me with a recipe of course). Never one to turn down a cooking experiment, I agreed and headed home to begin the process.
Step one is soaking the seeds (I started with 1 Tbsp) for 8-12 hours, so I threw those puppies in a jar of water, covered them with a towel (who knows if you are actually supposed to do that, but I was so worried about them being in the light I took the extra precaution) and will check on them in the a.m. Olin tells me that in 4 days or so I should have quite the amazing sprout collection – something that I am very much looking forward to. More tomorrow. Nighty night!
A little sneak peak of what is to come: Here is a link to a video Olin made of him making sprouts….
If you are anything like me, you have tons of leftover Halloween candy just calling your name! Since we sadly got zero trick-or-treaters this year, I have several bags of delicious candy that I know I can’t eat every day until it’s finally gone. Thankfully, I just came across the Tip of the Day from the American Dietetic Association and thought I would share it, since it is probably relevant to a lot of us right now!
P.S. Yes, this is really ALL of my candy. And there is more. Raisinettes, Skittles, Heath Bar, Cookies and Cream, Pumpkin Spice Hershey Kisses, mmmmmmm. So tempting but not something I need to eat every day!
Dealing with Leftover Halloween Candy
November 3, 2009
With Halloween now three days past, if leftover candy is still sitting on your counter, consider creative options for rationing the amount your children are eating:
Portion out a few more days worth and freeze the rest. It will last for months and can be eaten after defrosting.
Chop candy into small pieces and freeze to use as toppings for ice cream and other frozen treats.
Dried fruit like raisins make tasty additions to hot cereal, a homemade trail mix or puddings.
Candy and sweets are okay for children when eaten in moderation. Get creative and find fun and appropriate ways to allow your children to reap the rewards of their trick-or-treating adventure.
It’s officially November, marking the official countdown to one of my all-time favorite food holidays of the year – Thanksgiving. Don’t ask me why, but I literally look forward to this feast all year long, and have been known to cook the entire spread more than once just because I love it that much. The thing to know about me is this: when it comes to the actual day of Thanksgiving, I refuse to eat anything other than the traditional spread I grew up with. Last year my mom attempted to change things up a bit, but I quickly vetoed that…and of course, because she is my amazing mommy, she indulged me.
With that said, I am all about trying new things leading up to and following that one never-fails-to-be-perfect meal. The Food & Wine website is proving to be my main source of inspiration this year and as I flipped through the various pages, studied the recipes and menus etc. I came across a few things I thought I would share. And who knows, maybe just maybe I will find a new favorite to add to our usual repertoire.
Easy As Pie…
Here are two already assembled menus that come with printable menus, shopping lists and time planners – making what can sometimes seem like a daunting meal, foolproof.
Elegant Thanksgiving for 12 (my personal fav…this one is def going to have to be done sometime this holiday season)
Something for Everyone…
And of course, here is F&W’s Ultimate Thanksgiving Guide…where everyone, regardless of their tastes and preferences, can find the perfect Thanksgiving recipe(s).
This yummy sounding recipe comes from the American Dietetic Association’s Cooking Healthy Acorss American Cookbook. I can’t wait to make these!
Recipe courtesy of: Beverlee Kell, R.D.
This fusion of all-American banana bread with an Asian flair-so common in California cuisine-provided by coconut and wheat germ to provide a touch of health is a wonderfullly unique version of an all time favorite.
Serves: 24
Hands-on time: 15 minutes
Baking time: 25-30 minutes
Ingredients:
vegetable oil cooking spray
2 cups all-purpose flour
1/2 cup toasted wheat germ
2 tsp baking soda
1/2 tsp cardamom
1/2 cup canol oil
1/2 cup applesauce
1.5 cups sugar
5 very ripe bananas
1/2 cup chopped hazelnuts (or chopped walnuts)
1/2 cup shredded sweetened coconut
Directions:
Preheat oven to 350 degrees. Coat 24 regular muffins tins with the cooking spray.
Mix the flour, wheat germ, baking soda, and cardamom in a small bowl; set aside. Combine the oil, applesauce, sugar, bananas, nuts, and coconut in a medium sized bowl. Fold the flour mixutre into the wet ingredients, stirring until just blended.
Fill the muffin cups 3/4 full. Bake for 25-30 minutes, or untila toothpick instered in the middle comes out clean.
showed me what the deal was, and then presented me with a challenge – that once I had gotten a hang of this whole sprout growing thing that I attempt to make wheat bread entirely out of fresh sprouts (he provided me with a recipe of course). Never one to turn down a cooking experiment, I agreed and headed home to begin the process.
If you are anything like me, you have tons of leftover Halloween candy just calling your name! Since we sadly got zero trick-or-treaters this year, I have several bags of delicious candy that I know I can’t eat every day until it’s finally gone. Thankfully, I just came across the Tip of the Day from the American Dietetic Association and thought I would share it, since it is probably relevant to a lot of us right now! 
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