In today’s hurried society, many things we once took for granted are now becoming obsolete. A hand written letter, a hand ironed wardrobe (can’t say I miss this one!), and even a hand prepared meal at home. Yes, cooking is becoming a lost art. The fast food society has fit in perfectly with our fast paced lifestyle. The deli sections in grocery stores are more popular than ever. Some very tasty and quickly prepared foods can be picked up here. The same goes for the frozen food section. There is a wide variety to suit any discriminating palate found here. And, it is all so quick!
Recently, our society is ‘going back’ to eating whole foods. There is a growing trend to steer away from ‘foods’ prepared by huge conglomerates who are only interested in the bottom line. We want to touch, smell, and taste our foods as they were meant to be. Many are experiencing health concerns and turning to natural foods to heal their ailments. Most foods have their roots in medicinal purposes. Remember Hippocrates? That is comforting, I believe.
Contact Marie Buckner at 360.613.1085 to schedule a cooking class.
To show how easy it is to prepare your own healthy meal, let us enjoy a full course meal. I promise that it is all quick, easy, and nutritious!
Avocado Pate (serves 4)
1 avocado, peeled and sliced
2 tablespoons Neufchatel cheese or cream cheese
3 small roma tomatoes, chopped
1 garlic clove, minced
one-half small celery stalk, diced
one-half orange, peeled and chopped
Mash avocado with fork until smooth. Stir in cheese. Add remaining ingredients. Chill in refrigerator prior to serving.
Serve with crackers, tortilla chips, or fresh veggies.
Beet and Carrot Salad (serves 3)
one-half cup beets, peeled and grated
1 large carrot, peeled and grated
4 tablespoons yogurt, plain
4 tablespoons pineapple juice
1 tablespoon walnuts, chopped
2 tablespoons raisins
Combine all ingredients together in medium bowl. Mix thoroughly and serve as either a side dish or as topping on your favorite wholegrain. Adjust amount of yogurt per your liking.
Miso Greens Soup (serves 2)
4 cups water
1 green onion, chopped
one-quarter cup miso, light variety
1 cup spinach, chopped
one-half cup tofu, firm variety, cubed
In a small bowl, dissolve miso into a small amount of hot water. Set aside. Place all ingredients in large saucepan, including miso mixture. Cook over low heat for about 10 minutes. Serve with whole wheat pita bread.
Broccoli Bravado (serves 3)
1 stalk broccoli, peeled and sliced (stems & flowerettes)
one-half cup peas
1 medium onion, sliced
2 cups brown rice, cooked and drained
one-half cup veggie broth
1 garlic clove, minced
one-quarter teaspoon each parsley, rosemary, thyme
1 tablespoons basil leaves, chopped (fresh)
In large skillet, place all ingredients except for rice. Cook over medium heat until veggies are tender. Add more liquid to prevent sticking, if needed. Remove from heat. In large bowl, combine cooked rice and veggie mixture.
Tropical Mousse (serves 4)
1 12-ounce box tofu, silken variety
1 mango, peeled and sliced
3 tablespoons coconut
one-quarter cup pineapple chunks
juice of one orange, freshly squeezed
Crumble tofu into blender/food processor. Add remaining ingredients. Puree until pudding-like consistency is reached. Adjust liquid, if needed. Serve chilled. Sprinkle with more coconut prior to serving.
Recently, our society is ‘going back’ to eating whole foods. There is a growing trend to steer away from ‘foods’ prepared by huge conglomerates who are only interested in the bottom line. We want to touch, smell, and taste our foods as they were meant to be. Many are experiencing health concerns and turning to natural foods to heal their ailments. Most foods have their roots in medicinal purposes. Remember Hippocrates? That is comforting, I believe.
Contact Marie Buckner at 360.613.1085 to schedule a cooking class.
To show how easy it is to prepare your own healthy meal, let us enjoy a full course meal. I promise that it is all quick, easy, and nutritious!
Avocado Pate (serves 4)
1 avocado, peeled and sliced
2 tablespoons Neufchatel cheese or cream cheese
3 small roma tomatoes, chopped
1 garlic clove, minced
one-half small celery stalk, diced
one-half orange, peeled and chopped
Mash avocado with fork until smooth. Stir in cheese. Add remaining ingredients. Chill in refrigerator prior to serving.
Serve with crackers, tortilla chips, or fresh veggies.
Beet and Carrot Salad (serves 3)
one-half cup beets, peeled and grated
1 large carrot, peeled and grated
4 tablespoons yogurt, plain
4 tablespoons pineapple juice
1 tablespoon walnuts, chopped
2 tablespoons raisins
Combine all ingredients together in medium bowl. Mix thoroughly and serve as either a side dish or as topping on your favorite wholegrain. Adjust amount of yogurt per your liking.
Miso Greens Soup (serves 2)
4 cups water
1 green onion, chopped
one-quarter cup miso, light variety
1 cup spinach, chopped
one-half cup tofu, firm variety, cubed
In a small bowl, dissolve miso into a small amount of hot water. Set aside. Place all ingredients in large saucepan, including miso mixture. Cook over low heat for about 10 minutes. Serve with whole wheat pita bread.
Broccoli Bravado (serves 3)
1 stalk broccoli, peeled and sliced (stems & flowerettes)
one-half cup peas
1 medium onion, sliced
2 cups brown rice, cooked and drained
one-half cup veggie broth
1 garlic clove, minced
one-quarter teaspoon each parsley, rosemary, thyme
1 tablespoons basil leaves, chopped (fresh)
In large skillet, place all ingredients except for rice. Cook over medium heat until veggies are tender. Add more liquid to prevent sticking, if needed. Remove from heat. In large bowl, combine cooked rice and veggie mixture.
Tropical Mousse (serves 4)
1 12-ounce box tofu, silken variety
1 mango, peeled and sliced
3 tablespoons coconut
one-quarter cup pineapple chunks
juice of one orange, freshly squeezed
Crumble tofu into blender/food processor. Add remaining ingredients. Puree until pudding-like consistency is reached. Adjust liquid, if needed. Serve chilled. Sprinkle with more coconut prior to serving.
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