Deep-Dish Apple Pie | Lifescript.com
With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calories and 30 grams of fat. For the most part, the culprit is the crust. We use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with canola oil. The brown sugar-sweetened filling in this pie is made with two kinds of apples for the perfect balance. A slice has half the calories of a typical version and only 10 grams of fat - sweet!
Friday, July 30, 2010
Thursday, July 22, 2010
Movies | 'Agora': Rachel Weisz shines as a heroine caught in an orbit of hate | Seattle Times Newspaper
Movies | 'Agora': Rachel Weisz shines as a heroine caught in an orbit of hate | Seattle Times Newspaper
"Agora," cowritten and directed by Alejandro Amenábar ("The Sea Inside"), is a riveting drama starring Rachel Weisz as Hypatia, a fourth-century philosopher and mathematician trying to navigate religious conflict in Alexandria, Egypt.
By Tom Keogh
Special to The Seattle Times
PREV of NEXT
Rachel Weisz stars in "Agora" as Hypatia, a fourth-century philosopher and mathematician trying to navigate religious upheaval when conflict in the streets of Alexandria spills into the city's famous library, trapping her inside.
Enlarge this photo
TERESA ISASI
Rachel Weisz stars in "Agora" as Hypatia, a fourth-century philosopher and mathematician trying to navigate religious upheaval when conflict in the streets of Alexandria spills into the city's famous library, trapping her inside.
'Agora,' with Rachel Weisz, Oscar Isaac, Michael Lonsdale, Max Minghella. Directed by Alejandro Amenábar, from a screenplay by Amenábar and Mateo Gil. 127 minutes. Not rated, for mature audiences (contains brief nudity and violence). Guild 45th.
"There is more that unites us than divides us," says Hypatia (Rachel Weisz), a fourth-century scholar in Alexandria, Egypt, who teaches Christian and pagan students alike in the bold, mesmerizing "Agora."
A real-life astronomer, mathematician and philosopher who ran a Platonist school during an age of religious strife, Hypatia is usually associated with the famously lost, great library of Alexandria, destroyed during a siege by militant Christians.
Weisz portrays her as a frayed yet luminous idealist, preoccupied with unanswered questions about planetary orbits, gravity and relativity while faith-based riots bloody her city's streets. Throughout, Hypatia insists her male students remain brothers in spirit, above the fray despite potentially volatile differences.
Sadly, history has other ideas. "Agora" co-writer and director Alejandro Amenábar ("The Sea Inside") offers a savage vision of Alexandria as one long conflict between early Christians — free to worship openly during this chapter of the Roman Empire — and pagans and Jews.
Against this angry backdrop, Hypatia's students inevitably follow different callings, even after finding sanctuary together during a brutal battle.
Yet Hypatia's influence never wanes — it just comes back drenched in irony in the film's second act. "There is more that unites us than divides us," echoes Orestes (Oscar Isaac), a well-meaning but largely feckless Roman prefect trying to forge a truce between raging Christians and Jews in the film's second act.
A former student of Hypatia as well as her would-be lover, Orestes is one of the film's most fascinating figures: an enlightened politician during a very bad time. Increasingly squeezed by compromises of principle, this very likable character (even more likable for remaining Hypatia's ally years after enduring her humiliating rejection) must inevitably abandon so much that is important to him.
He's not the only one. "Agora," from one angle, is a story about all the men in Hypatia's orbit who soften their principles. Among them is her father, Theon (Michael Lonsdale), a mathematician who raised her to remain free and independent, yet whips his slaves and is partially responsible for ratcheting up the street violence.
Then there is Davus (Max Minghella), a slave who pines for his mistress Hypatia and converts to Christianity in despair, ultimately muddling his loyalties everywhere.
It's no wonder Hypatia is engrossed in determining the center of the cosmos, a nice metaphor for her own, increasingly doomed position as a woman used to having the ear and respect of men from all stations. As if racing against a growing shadow, she struggles with understanding the motions of heavenly bodies and the workings of gravity, her determination pure and timeless in an era of madness.
Amenábar is similarly caught up in the bracing forces that make "Agora" a strikingly physical as well as thoughtful drama. There are many moments in the film's ferocious yet exhilarating first half when you expect Charlton Heston to show up, such is the familiar, epic vitality Amenábar brings to this widescreen, sword-and-sandal drama.
At the same time, the director, like Hypatia, yearns to transcend the earthbound, to see larger patterns and understand the relationship between the particular and infinite. Amenábar employs a couple of visual refrains, including several looks at Egypt from outer space and overhead views of rioters that make them look like scampering ants. (Just to underscore the point, he throws in a close-up shot of real scampering ants.)
There might not be anything subtle about such images. But in a film featuring a heroine trying to know the seemingly unknowable through logic and deduction, one can't help but wonder what measurable equations or distinctive forms could be culled from a heavenly observation of so much fear and hate.
Tom Keogh: tomwkeogh@yahoo.com
"Agora," cowritten and directed by Alejandro Amenábar ("The Sea Inside"), is a riveting drama starring Rachel Weisz as Hypatia, a fourth-century philosopher and mathematician trying to navigate religious conflict in Alexandria, Egypt.
By Tom Keogh
Special to The Seattle Times
PREV of NEXT
Rachel Weisz stars in "Agora" as Hypatia, a fourth-century philosopher and mathematician trying to navigate religious upheaval when conflict in the streets of Alexandria spills into the city's famous library, trapping her inside.
Enlarge this photo
TERESA ISASI
Rachel Weisz stars in "Agora" as Hypatia, a fourth-century philosopher and mathematician trying to navigate religious upheaval when conflict in the streets of Alexandria spills into the city's famous library, trapping her inside.
'Agora,' with Rachel Weisz, Oscar Isaac, Michael Lonsdale, Max Minghella. Directed by Alejandro Amenábar, from a screenplay by Amenábar and Mateo Gil. 127 minutes. Not rated, for mature audiences (contains brief nudity and violence). Guild 45th.
"There is more that unites us than divides us," says Hypatia (Rachel Weisz), a fourth-century scholar in Alexandria, Egypt, who teaches Christian and pagan students alike in the bold, mesmerizing "Agora."
A real-life astronomer, mathematician and philosopher who ran a Platonist school during an age of religious strife, Hypatia is usually associated with the famously lost, great library of Alexandria, destroyed during a siege by militant Christians.
Weisz portrays her as a frayed yet luminous idealist, preoccupied with unanswered questions about planetary orbits, gravity and relativity while faith-based riots bloody her city's streets. Throughout, Hypatia insists her male students remain brothers in spirit, above the fray despite potentially volatile differences.
Sadly, history has other ideas. "Agora" co-writer and director Alejandro Amenábar ("The Sea Inside") offers a savage vision of Alexandria as one long conflict between early Christians — free to worship openly during this chapter of the Roman Empire — and pagans and Jews.
Against this angry backdrop, Hypatia's students inevitably follow different callings, even after finding sanctuary together during a brutal battle.
Yet Hypatia's influence never wanes — it just comes back drenched in irony in the film's second act. "There is more that unites us than divides us," echoes Orestes (Oscar Isaac), a well-meaning but largely feckless Roman prefect trying to forge a truce between raging Christians and Jews in the film's second act.
A former student of Hypatia as well as her would-be lover, Orestes is one of the film's most fascinating figures: an enlightened politician during a very bad time. Increasingly squeezed by compromises of principle, this very likable character (even more likable for remaining Hypatia's ally years after enduring her humiliating rejection) must inevitably abandon so much that is important to him.
He's not the only one. "Agora," from one angle, is a story about all the men in Hypatia's orbit who soften their principles. Among them is her father, Theon (Michael Lonsdale), a mathematician who raised her to remain free and independent, yet whips his slaves and is partially responsible for ratcheting up the street violence.
Then there is Davus (Max Minghella), a slave who pines for his mistress Hypatia and converts to Christianity in despair, ultimately muddling his loyalties everywhere.
It's no wonder Hypatia is engrossed in determining the center of the cosmos, a nice metaphor for her own, increasingly doomed position as a woman used to having the ear and respect of men from all stations. As if racing against a growing shadow, she struggles with understanding the motions of heavenly bodies and the workings of gravity, her determination pure and timeless in an era of madness.
Amenábar is similarly caught up in the bracing forces that make "Agora" a strikingly physical as well as thoughtful drama. There are many moments in the film's ferocious yet exhilarating first half when you expect Charlton Heston to show up, such is the familiar, epic vitality Amenábar brings to this widescreen, sword-and-sandal drama.
At the same time, the director, like Hypatia, yearns to transcend the earthbound, to see larger patterns and understand the relationship between the particular and infinite. Amenábar employs a couple of visual refrains, including several looks at Egypt from outer space and overhead views of rioters that make them look like scampering ants. (Just to underscore the point, he throws in a close-up shot of real scampering ants.)
There might not be anything subtle about such images. But in a film featuring a heroine trying to know the seemingly unknowable through logic and deduction, one can't help but wonder what measurable equations or distinctive forms could be culled from a heavenly observation of so much fear and hate.
Tom Keogh: tomwkeogh@yahoo.com
Wednesday, July 21, 2010
Threats to your Wallet
So I check my mail today and mixed in with the bills and ads is an envelope with "Second Notice" in red underneath "Official Notification - Requires Immediate Response". A window under "Second Notice" is titled "Last day to respond:" and over the address window is the heading "Time Sensitive Communication For:" - hmmm, all my instincts are shouting "Bill Collector", so I flip it over to read Return address on the flap of the envelope - PO Box 9084, Clearwater FL 33758-9084. I don't owe anyone in Florida money, so I begin to think "SCAM" - just like that - in really BIG LETTERS!
I open up the envelope - a single page is within - blocks of sickly yellow background highlighting "PRIZE STRUCTURE" and "OFFICIAL PRIZE LISTING" - oh, and the OFFICIAL DOCUMENT stripe along the left.
So who is E. Wright and why are they writing me? Just another SCAM Sweepstakes that will not close until 03/12/2012. Plenty of time to declare the Sweepstakes has been closed and some bogus individual is the winner. But you are in grave danger if you pass along your personal information to an organization like this I am sure!
Be aware of these threats to your identity and to your wallet! Don't be a willing victim! I'm putting this letter in the recycling bin after I shred it! I advise you to do the same if this SCAM letter falls into your mailbox.
I open up the envelope - a single page is within - blocks of sickly yellow background highlighting "PRIZE STRUCTURE" and "OFFICIAL PRIZE LISTING" - oh, and the OFFICIAL DOCUMENT stripe along the left.
So who is E. Wright and why are they writing me? Just another SCAM Sweepstakes that will not close until 03/12/2012. Plenty of time to declare the Sweepstakes has been closed and some bogus individual is the winner. But you are in grave danger if you pass along your personal information to an organization like this I am sure!
Be aware of these threats to your identity and to your wallet! Don't be a willing victim! I'm putting this letter in the recycling bin after I shred it! I advise you to do the same if this SCAM letter falls into your mailbox.
Tuesday, July 20, 2010
Greg Mortenson - Unlikely Tutor Giving Military Afghan Advice
National Public Radio had a very entrancing interview with Mr. Mortenson on Saturday or Sunday. I found the New York Times article after searching for more on Greg Mortenson. He has a most interesting idea that makes sense to me.
New York Times
July 18, 2010
Pg. 1
Unlikely Tutor Giving Military Afghan Advice
By Elisabeth Bumiller
WASHINGTON — In the frantic last hours of Gen. Stanley A. McChrystal’s command in Afghanistan, when the world wondered what was racing through the general’s mind, he reached out to an unlikely corner of his life: the author of the book “Three Cups of Tea,” Greg Mortenson.
“Will move through this and if I’m not involved in the years ahead, will take tremendous comfort in knowing people like you are helping Afghans build a future,” General McChrystal wrote to Mr. Mortenson in an e-mail message, as he traveled from Kabul to Washington. The note landed in Mr. Mortenson’s inbox shortly after 1 a.m. Eastern time on June 23. Nine hours later, the general walked into the Oval Office to be fired by President Obama.
The e-mail message was in response to a note of support from Mr. Mortenson. It reflected his broad and deepening relationship with the United States military, whose leaders have increasingly turned to Mr. Mortenson, once a shaggy mountaineer, to help translate the theory of counterinsurgency into tribal realities on the ground.
In the past year, Mr. Mortenson and his Central Asia Institute, responsible for the construction of more than 130 schools in Afghanistan and Pakistan, mostly for girls, have set up some three dozen meetings between General McChrystal or his senior staff members and village elders across Afghanistan.
The collaboration, which grew in part out of the popularity of “Three Cups of Tea” among military wives who told their husbands to read it, extends to the office of Adm. Mike Mullen, the chairman of the Joint Chiefs of Staff. Last summer, Admiral Mullen attended the opening of one of Mr. Mortenson’s schools in Pushghar, a remote village in Afghanistan’s Hindu Kush mountains.
Mr. Mortenson — who for a time lived out of his car in Berkeley, Calif. — has also spoken at dozens of military bases, seen his book go on required reading lists for senior American military commanders and had lunch with Gen. David H. Petraeus, General McChrystal’s replacement. On Friday he was in Tampa to meet with Adm. Eric T. Olson, the officer in charge of the United States Special Operations Command.
Mr. Mortenson, 52, thinks there is no military solution in Afghanistan — he says the education of girls is the real long-term fix — so he has been startled by the Defense Department’s embrace.
“I never, ever expected it,” Mr. Mortenson, a former Army medic, said in a telephone interview last week from Florida, where he had paused between military briefings, book talks for a sequel, “Stones into Schools,” and fund-raising appearances for his institute.
Mr. Mortenson, who said he had accepted no money from the military and had no contractual relationship with the Defense Department, was initially critical of the armed forces in the days after the Sept. 11, 2001, attacks as “laptop warriors” who appeared, he said, indifferent to the civilian casualties inflicted by the American bombardment of Afghanistan.
In its early days “Three Cups of Tea,” the story of Mr. Mortenson’s efforts to build schools in Pakistan, was largely ignored by the military, and for that matter by most everyone else. Written with a journalist, David Oliver Relin, and published in hardcover by Viking in March 2006, the book had only modest sales. Most major newspapers, including this one, did not review it.
But the book’s message of the importance of girls’ education caught on when women’s book clubs, church groups and high schools began snapping up the less expensive paperback published in January 2007.
Sales to date are at four million copies in 41 countries, and the book’s yarn is well known: disoriented after a 1993 failed attempt on Pakistan’s K2, the second-highest mountain in the world, Mr. Mortenson took a wrong turn into the village of Korphe, was nursed back to health by the villagers and, in gratitude, vowed to build them a school.
He returned to Pakistan a year later with a $12,000 donation from a Silicon Valley benefactor and spent most of it on school construction materials in the city of Rawalpindi — only to be told he could not get his cargo to Korphe without first building a bridge.
The story of that bridge, Mr. Mortenson’s relationships with Pakistanis, and the schools that followed appealed so much to one military spouse that in the fall of 2007 she sent the book to her husband, Christopher D. Kolenda, at that time a lieutenant colonel commanding 700 American soldiers on the Pakistan border.
Colonel Kolenda knew well the instructions about building relationships with elders that were in the Army and Marine Corps’ new counterinsurgency manual, which had been released in late 2006. But “Three Cups of Tea” brought the lessons to life.
“It was practical, and it told real stories of real people,” said Colonel Kolenda, now a top adviser at the Kabul headquarters for the International Security Assistance Force, in an interview at the Pentagon last week.
Colonel Kolenda was among the first in the military to reach out to Mr. Mortenson, and by June 2008 the Central Asia Institute had built a school near Colonel Kolenda’s base. By the summer of 2009, Mr. Mortenson was in meetings in Kabul with Colonel Kolenda, village elders and at times President Obama’s new commander, General McChrystal. (By then at least two more military wives — Deborah Mullen and Holly Petraeus — had told their husbands to read “Three Cups of Tea.”)
As Colonel Kolenda tells it, Mr. Mortenson and his Afghan partner on the ground, Wakil Karimi, were the American high command’s primary conduits for reaching out to elders outside the “Kabul bubble.”
As Mr. Mortenson tells it, the Afghan elders were often blunt with General McChrystal, as in a meeting last October when one of them said that he had traveled all the way from his province because he needed weapons, not conversation.
“He said, ‘Are you going to give them to me or am I going to sit here and listen to you talk?’ ” Mr. Mortenson recalled. The high command replied, Mr. Mortenson said, that they were making an assessment of what he needed. “And he said, ‘Well, you’ve already been here eight years, ” Mr. Mortenson recalled.
Despite the rough edges, Colonel Kolenda said the meetings helped the American high command settle on central parts of its strategy — the imperative to avoid civilian casualties, in particular, which the elders consistently and angrily denounced during the sessions — and also smoothed relations between the elders and commanders.
For Mr. Mortenson’s part, his growing relationship with the military convinced him that it had learned the importance of understanding Afghan culture and of developing ties with elders across the country, and was willing to admit past mistakes.
At the end of this month, Mr. Mortenson, who lives in Bozeman, Mont., with his wife, Tara Bishop, and two children, is going back for the rest of the summer to Afghanistan, where to maintain credibility he now has to make it clear to Afghans and a number of aid organizations that he has no formal connection to the American military.
Mr. Mortenson acknowledges that his solution in Afghanistan, girls’ education, will take a generation and more. “But Al Qaeda and the Taliban are looking at it long range over generations,” he said. “And we’re looking at it in terms of annual fiscal cycles and presidential elections.”
New York Times
July 18, 2010
Pg. 1
Unlikely Tutor Giving Military Afghan Advice
By Elisabeth Bumiller
WASHINGTON — In the frantic last hours of Gen. Stanley A. McChrystal’s command in Afghanistan, when the world wondered what was racing through the general’s mind, he reached out to an unlikely corner of his life: the author of the book “Three Cups of Tea,” Greg Mortenson.
“Will move through this and if I’m not involved in the years ahead, will take tremendous comfort in knowing people like you are helping Afghans build a future,” General McChrystal wrote to Mr. Mortenson in an e-mail message, as he traveled from Kabul to Washington. The note landed in Mr. Mortenson’s inbox shortly after 1 a.m. Eastern time on June 23. Nine hours later, the general walked into the Oval Office to be fired by President Obama.
The e-mail message was in response to a note of support from Mr. Mortenson. It reflected his broad and deepening relationship with the United States military, whose leaders have increasingly turned to Mr. Mortenson, once a shaggy mountaineer, to help translate the theory of counterinsurgency into tribal realities on the ground.
In the past year, Mr. Mortenson and his Central Asia Institute, responsible for the construction of more than 130 schools in Afghanistan and Pakistan, mostly for girls, have set up some three dozen meetings between General McChrystal or his senior staff members and village elders across Afghanistan.
The collaboration, which grew in part out of the popularity of “Three Cups of Tea” among military wives who told their husbands to read it, extends to the office of Adm. Mike Mullen, the chairman of the Joint Chiefs of Staff. Last summer, Admiral Mullen attended the opening of one of Mr. Mortenson’s schools in Pushghar, a remote village in Afghanistan’s Hindu Kush mountains.
Mr. Mortenson — who for a time lived out of his car in Berkeley, Calif. — has also spoken at dozens of military bases, seen his book go on required reading lists for senior American military commanders and had lunch with Gen. David H. Petraeus, General McChrystal’s replacement. On Friday he was in Tampa to meet with Adm. Eric T. Olson, the officer in charge of the United States Special Operations Command.
Mr. Mortenson, 52, thinks there is no military solution in Afghanistan — he says the education of girls is the real long-term fix — so he has been startled by the Defense Department’s embrace.
“I never, ever expected it,” Mr. Mortenson, a former Army medic, said in a telephone interview last week from Florida, where he had paused between military briefings, book talks for a sequel, “Stones into Schools,” and fund-raising appearances for his institute.
Mr. Mortenson, who said he had accepted no money from the military and had no contractual relationship with the Defense Department, was initially critical of the armed forces in the days after the Sept. 11, 2001, attacks as “laptop warriors” who appeared, he said, indifferent to the civilian casualties inflicted by the American bombardment of Afghanistan.
In its early days “Three Cups of Tea,” the story of Mr. Mortenson’s efforts to build schools in Pakistan, was largely ignored by the military, and for that matter by most everyone else. Written with a journalist, David Oliver Relin, and published in hardcover by Viking in March 2006, the book had only modest sales. Most major newspapers, including this one, did not review it.
But the book’s message of the importance of girls’ education caught on when women’s book clubs, church groups and high schools began snapping up the less expensive paperback published in January 2007.
Sales to date are at four million copies in 41 countries, and the book’s yarn is well known: disoriented after a 1993 failed attempt on Pakistan’s K2, the second-highest mountain in the world, Mr. Mortenson took a wrong turn into the village of Korphe, was nursed back to health by the villagers and, in gratitude, vowed to build them a school.
He returned to Pakistan a year later with a $12,000 donation from a Silicon Valley benefactor and spent most of it on school construction materials in the city of Rawalpindi — only to be told he could not get his cargo to Korphe without first building a bridge.
The story of that bridge, Mr. Mortenson’s relationships with Pakistanis, and the schools that followed appealed so much to one military spouse that in the fall of 2007 she sent the book to her husband, Christopher D. Kolenda, at that time a lieutenant colonel commanding 700 American soldiers on the Pakistan border.
Colonel Kolenda knew well the instructions about building relationships with elders that were in the Army and Marine Corps’ new counterinsurgency manual, which had been released in late 2006. But “Three Cups of Tea” brought the lessons to life.
“It was practical, and it told real stories of real people,” said Colonel Kolenda, now a top adviser at the Kabul headquarters for the International Security Assistance Force, in an interview at the Pentagon last week.
Colonel Kolenda was among the first in the military to reach out to Mr. Mortenson, and by June 2008 the Central Asia Institute had built a school near Colonel Kolenda’s base. By the summer of 2009, Mr. Mortenson was in meetings in Kabul with Colonel Kolenda, village elders and at times President Obama’s new commander, General McChrystal. (By then at least two more military wives — Deborah Mullen and Holly Petraeus — had told their husbands to read “Three Cups of Tea.”)
As Colonel Kolenda tells it, Mr. Mortenson and his Afghan partner on the ground, Wakil Karimi, were the American high command’s primary conduits for reaching out to elders outside the “Kabul bubble.”
As Mr. Mortenson tells it, the Afghan elders were often blunt with General McChrystal, as in a meeting last October when one of them said that he had traveled all the way from his province because he needed weapons, not conversation.
“He said, ‘Are you going to give them to me or am I going to sit here and listen to you talk?’ ” Mr. Mortenson recalled. The high command replied, Mr. Mortenson said, that they were making an assessment of what he needed. “And he said, ‘Well, you’ve already been here eight years, ” Mr. Mortenson recalled.
Despite the rough edges, Colonel Kolenda said the meetings helped the American high command settle on central parts of its strategy — the imperative to avoid civilian casualties, in particular, which the elders consistently and angrily denounced during the sessions — and also smoothed relations between the elders and commanders.
For Mr. Mortenson’s part, his growing relationship with the military convinced him that it had learned the importance of understanding Afghan culture and of developing ties with elders across the country, and was willing to admit past mistakes.
At the end of this month, Mr. Mortenson, who lives in Bozeman, Mont., with his wife, Tara Bishop, and two children, is going back for the rest of the summer to Afghanistan, where to maintain credibility he now has to make it clear to Afghans and a number of aid organizations that he has no formal connection to the American military.
Mr. Mortenson acknowledges that his solution in Afghanistan, girls’ education, will take a generation and more. “But Al Qaeda and the Taliban are looking at it long range over generations,” he said. “And we’re looking at it in terms of annual fiscal cycles and presidential elections.”
Sunday, July 18, 2010
Angelica herb
Angelica Tea and Its
Many Health Benefits
Published July 15, 2010 by:
Yolanda Triana
The angelica plant is one of the most highly regarded herbs. Steeped in legend and valued for its many medicinal properties, angelica has been used for the past 2,000 years. Many magical claims for this herb have persisted through the years, although its pagan link - protection from the poisons and the spells of witches - is now just folklore.
Today herbalists suggest other, more viable uses of the herb, such as for treating indigestion, fatigue, insomnia and tension. There are many species of the herb; Angelica archangelica is the one used most in Western medicine. Its properties promote digestion, eliminate bloating and relieve cramps. In addition, nervous stomach complaints respond very well to it. Furthermore, angelica tea can stimulate the functions of the gallbladder, the liver and the pancreas. It increases stamina, strengthens the whole body and may help to prevent disease, as well.
Antibacterial pinene is a main component of angelica root's essential oil. The herb also contains bitters, tannins, resins, coumarins, pectin and sugar. The whole plant, the roots, stems and seeds, is a warming expectorant effective for asthma and bronchitis. Angelica also has antiseptic and diuretic properties, which can help treat urinary tract infections.
For Bloating
Angelica tea relieves feelings of fullness and bloating, especially after large meals. When poor digestion, swallowing air while eating, eating too quickly or poor food choices causes gas build up, angelica tea can help to alleviate these uncomfortable symptoms, strengthening normal digestive function at the same time.
For Mood Lifting
Drinking angelica tea may enhance your mood, lift depression and improve general malaise. It also relieves nerve related digestive problems and insomnia due to tension and anxiety.
Tea Preparation
Add 2 teaspoons of angelica root to 1 cup of cold water and bring to a boil under low heat. Boil briefly and then remove from heat. Steep for 5 to 10 minutes and strain. Keep the pot covered while you are steeping the tea so that the essential oils are retained. Drink 1 cup of angelica tea 3 times per day about half hour before meals. You can sweeten the tea with honey if desired.
For Nervous Stomach
2 teaspoons angelica root
2 teaspoons lemon balm leaves
½ teaspoon fennel seed
Bring angelica to a simmer in 4 cups of water. Turn off heat, add the lemon balm and fennel. Steep for 10 minutes and strain. Drink 2 to 3 times a day to relieve indigestion due to nervousness, anxiety and irritability.
A Word of Caution
The furocoumarins in angelica make the skin sensitive to sun and cause irritation. If you have a reaction, avoid sun exposure while drinking angelica tea.
Resources
The Herbal Drugstore, White, Linda B, Foster, Steven M.D., Rodale Inc. 2000
Many Health Benefits
Published July 15, 2010 by:
Yolanda Triana
The angelica plant is one of the most highly regarded herbs. Steeped in legend and valued for its many medicinal properties, angelica has been used for the past 2,000 years. Many magical claims for this herb have persisted through the years, although its pagan link - protection from the poisons and the spells of witches - is now just folklore.
Today herbalists suggest other, more viable uses of the herb, such as for treating indigestion, fatigue, insomnia and tension. There are many species of the herb; Angelica archangelica is the one used most in Western medicine. Its properties promote digestion, eliminate bloating and relieve cramps. In addition, nervous stomach complaints respond very well to it. Furthermore, angelica tea can stimulate the functions of the gallbladder, the liver and the pancreas. It increases stamina, strengthens the whole body and may help to prevent disease, as well.
Antibacterial pinene is a main component of angelica root's essential oil. The herb also contains bitters, tannins, resins, coumarins, pectin and sugar. The whole plant, the roots, stems and seeds, is a warming expectorant effective for asthma and bronchitis. Angelica also has antiseptic and diuretic properties, which can help treat urinary tract infections.
For Bloating
Angelica tea relieves feelings of fullness and bloating, especially after large meals. When poor digestion, swallowing air while eating, eating too quickly or poor food choices causes gas build up, angelica tea can help to alleviate these uncomfortable symptoms, strengthening normal digestive function at the same time.
For Mood Lifting
Drinking angelica tea may enhance your mood, lift depression and improve general malaise. It also relieves nerve related digestive problems and insomnia due to tension and anxiety.
Tea Preparation
Add 2 teaspoons of angelica root to 1 cup of cold water and bring to a boil under low heat. Boil briefly and then remove from heat. Steep for 5 to 10 minutes and strain. Keep the pot covered while you are steeping the tea so that the essential oils are retained. Drink 1 cup of angelica tea 3 times per day about half hour before meals. You can sweeten the tea with honey if desired.
For Nervous Stomach
2 teaspoons angelica root
2 teaspoons lemon balm leaves
½ teaspoon fennel seed
Bring angelica to a simmer in 4 cups of water. Turn off heat, add the lemon balm and fennel. Steep for 10 minutes and strain. Drink 2 to 3 times a day to relieve indigestion due to nervousness, anxiety and irritability.
A Word of Caution
The furocoumarins in angelica make the skin sensitive to sun and cause irritation. If you have a reaction, avoid sun exposure while drinking angelica tea.
Resources
The Herbal Drugstore, White, Linda B, Foster, Steven M.D., Rodale Inc. 2000
Tuesday, July 6, 2010
July 6th 2010
After all the 'patriotic' ads over the weekend, I now see Walgreen's pushing "Silly Bands" and Wendy's pushing YMCA "CampDonateInside" - sheesh, what has this world come to...
Just don't know what to say...
Just don't know what to say...
Monday, July 5, 2010
Crockpot recipes - July 5th 2010
These recipes can be put in the crockpot to give you a hot meal overnight or after work without heating up the house - just what you need in the summer!
Recipes are from EatingWell.com
-- Oatmeal is satisfying and filling no matter what season of the year --
Overnight Oatmeal
Here's an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal with a creamy consistency. No need for constant stirring either. Use steel-cut oats; the old-fashioned kind gets too soft during slow-cooking.
Serves: 8
Preparation time: 7-8 hours
Ingredients
8 cups water
2 cups steel-cut oats
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste
Preparation
1. Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7-8 hours.
Nutrition Facts
Per serving:
193 calories
3 g fat (0 g sat, 1 g mono)
0 mg cholesterol
34 g carbohydrate
6 g protein
9 g fiber
195 mg potassium
77 mg sodium
Nutrition Bonus: fiber (36% Daily Value)
-------------------- Cuban inspired Pork Stew with Salsa ---------------------------
Slow-Cooker Braised Pork with Salsa
With just a few ingredients, you can produce a full-flavored, tender pork stew in your slow cooker. Serve over quinoa or rice. Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos.
Serves: 8
Preparation time: 7-8 hours
Ingredients
3 pounds boneless pork shoulder, or butt
1-1/2 cups prepared tomatillo salsa
1 3/4 cups reduced-sodium chicken broth
1 medium onion, thinly sliced
1 teaspoon cumin seeds, or ground cumin
3 plum tomatoes (1/2 pound), thinly sliced
1/2 cup chopped fresh cilantro, divided
1/2 cup reduced-fat sour cream
Preparation
1. Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.
2. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6-7 hours.
3. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
4. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.
Nutrition Facts
Per serving:
252 calories
10 g fat (4 g sat, 4 g mono)
141 mg cholesterol
7 g carbohydrate
50 g protein
1 g fiber
854 mg potassium
278 mg sodium
Nutrition Bonus: zinc (27% Daily Value), potassium (24% DV)
-------------- Chicken and Sweet Potato Stew ------------------
Chicken & Sweet Potato Stew
Here's a dinnertime warmer with a hint of spring's sweetness, designed for that day when you'd rather be outside planting flowers in the garden instead of stuck inside cooking.
Serves: 6
Preparation time: 5 hours 20 minutes
Ingredients
6 bone-in chicken thighs, skin removed, trimmed of fat
2 pounds sweet potatoes, peeled and cut into spears
1/2 pound white button mushrooms, thinly sliced
6 large shallots, peeled and halved
4 cloves garlic, peeled
1 cup dry white wine
2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1-1/2 tablespoons white-wine vinegar
Preparation
1. Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.
Nutrition Facts
Per serving:
285 calories
6 g fat (2 g sat, 2 g mono)
50 mg cholesterol
35 g carbohydrate
17 g protein
5 g fiber
866 mg potassium
519 mg sodium
Nutrition Bonus: vitamin A (430% Daily Value), potassium (25% DV), fiber (20% DV)
------------------- This is what your crockpot was designed to do ----------------
Slow-Cooked Beans
By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more vitamins and minerals. If you can't use the whole batch, freeze surplus cooked beans for later use in soups, salads and dips. The range of time for cooking beans is wide and varies with the age and the type of beans selected.
Serves: 6
Preparation time: 3-1/2 to 5 hours
Ingredients
1 pound dried beans, such as cannellini, black, kidney, black-eyed peas, great northern or pinto
1 onion, chopped
4 cloves garlic, minced
6 sprigs fresh thyme, or 1 teaspoon dried
1 bay leaf
5 cups boiling water
1/2 teaspoon salt
Preparation
1. Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.)
2. Drain the beans and place them in a slow cooker. Add onion, garlic, thyme and bay leaf. Pour in boiling water. Cook, covered, on high until beans are tender, 2 to 3-1/2 hours. Add salt, cover, and cook for 15 minutes more.
Enjoy!
Nutrition Facts
Per cup:
260 calories
1 g fat (0 g sat, 0 g mono)
0 mg cholesterol
48 g carbohydrate
15 g protein
19 g fiber
726 mg potassium
201 mg sodium
Nutrition Bonus: folate (61% Daily Value), iron (25% DV), magnesium (24% DV), potassium (21% DV), calcium (15% DV)
---------------- (Ropa Vieja) Beef Stew ------------------
Ropa Vieja
This stew has a simple list of ingredients, but plenty of great taste thanks to flank steak, a cut that’s known for its excellent meaty flavor. The flank is also known for its long, grainy and sometimes, tough texture. In this stew the texture is a great asset – the meat shreds apart into tasty strips after it’s cooked in the slow cooker.
Serves: 10
Preparation time: 8-1/2 hours
Ingredients
1 1/2 cups reduced-sodium chicken broth
1/4 cup sherry vinegar
2 stalks celery, thinly sliced
1 large onion, chopped
1 large red bell pepper, seeded and chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 pounds flank steak, trimmed of fat, each steak cut into thirds
1/2 cup packed fresh cilantro leaves, chopped
1/2 cup chopped pickled jalapenos
10 corn tortillas, heated
Preparation
1. Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.
2. Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
3. Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.
Enjoy!
Nutrition Facts
Per serving:
265 calories
11 g fat (4 g sat, 4 g mono)
53 mg cholesterol
18 g carbohydrate
24 g protein
3 g fiber
474 mg potassium
376 mg sodium
Nutrition Bonus: vitamin C (100% Daily Value), zinc (33% DV), iron & vitamin A (20% DV)
-------------- Save this one for winter or early spring ----------------
Enjoy the fresh fruits of summer and dry the over-abundance of your favorite fruits to use in this dish during the winter.
Dried Fruit Compote with Green Tea & Lemon
When a good selection of fruit is lacking, poaching shelf-stable dried fruit in lemon-infused green tea creates a luscious fruit compote. Serve topped with low-fat plain yogurt and chopped pistachios for breakfast or dessert.
Serves: 8
Preparation time: 1-3/4 to 4-1/4 hours plus chilling time
Ingredients
3 green tea bags
3-1/4 cups boiling water
2 tablespoons sugar
2 teaspoons freshly grated lemon zest
3 cups mixed dried fruit, such as apples, apricots, pears, figs and/or raisins
Preparation
1. Steep tea bags in boiling water for 3-5 minutes. Remove tea bags. Stir sugar and lemon zest into the tea. Cut any large pieces of fruit into halves or quarters. Place the fruit and tea in a 4-quart or larger slow cooker. Cover and cook until the fruit is plump and tender and the liquid is syrupy, 1-1/2 to 2-1/2 hours on high or 3-1/2 to 4 hours on low. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.
Enjoy!
Nutrition Facts
Per serving:
146 calories
0 g fat (0 g sat, 0 g mono)
0 mg cholesterol
39 g carbohydrate
1 g protein
4 g fiber
462 mg potassium
10 mg sodium
Nutrition Bonus: vitamin A (30% Daily Value)
-------------- A different side dish --------------------
Barley Risotto with Fennel
This convenient alternative to traditional stovetop risotto uses healthy, fiber-rich whole grains – either barley or brown rice – seasoned with Parmesan cheese, lemon zest and oil-cured olives. The gentle, uniform heat of a slow cooker allows you to cook a creamy risotto without the usual frequent stirring.
Serves: 6
Preparation time: 3-4 hours
Ingredients
2 teaspoons fennel seeds
1 large or 2 small fennel bulbs, cored and finely diced, plus 2 tablespoons chopped fronds
1 cup pearl barley, or short-grain brown rice
1 small carrot, finely chopped
1 large shallot, finely chopped
2 cloves garlic, minced
4 cups reduced-sodium chicken broth, or “no-chicken” broth
1 to 1-1/2 cups water, divided
1/3 cup dry white wine
2 cups frozen French-cut green beans
1/2 cup grated Parmesan cheese
1/3 cup pitted oil-cured black olives, coarsely chopped
1 tablespoon freshly grated lemon zest
Freshly ground pepper, to taste
Preparation
1. Coat a 4-quart or larger slow cooker with cooking spray. Crush fennel seeds with the bottom of a saucepan. Combine the fennel seeds, diced fennel, barley (or rice), carrot, shallot and garlic in the slow cooker. Add broth, 1 cup water and wine, and stir to combine. Cover and cook until the barley (or rice) is tender, but pleasantly chewy, and the risotto is thick and creamy, 2-1/2 to 3-1/2 hours on high or low.
2. Shortly before serving, cook green beans according to package instructions and drain. Turn off the slow cooker. Stir the green beans, Parmesan, olives, lemon zest and pepper into the risotto. If it seems dry, heat the remaining 1/2 cup water and stir it into the risotto. Serve sprinkled with the chopped fennel fronds.
Nutrition Facts
Per serving:
242 calories
6 g fat (2 g sat, 1 g mono)
9 mg cholesterol
36 g carbohydrate
10 g protein
8 g fiber
330 mg potassium
474 mg sodium
Recipes are from EatingWell.com
-- Oatmeal is satisfying and filling no matter what season of the year --
Overnight Oatmeal
Here's an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal with a creamy consistency. No need for constant stirring either. Use steel-cut oats; the old-fashioned kind gets too soft during slow-cooking.
Serves: 8
Preparation time: 7-8 hours
Ingredients
8 cups water
2 cups steel-cut oats
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste
Preparation
1. Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7-8 hours.
Nutrition Facts
Per serving:
193 calories
3 g fat (0 g sat, 1 g mono)
0 mg cholesterol
34 g carbohydrate
6 g protein
9 g fiber
195 mg potassium
77 mg sodium
Nutrition Bonus: fiber (36% Daily Value)
-------------------- Cuban inspired Pork Stew with Salsa ---------------------------
Slow-Cooker Braised Pork with Salsa
With just a few ingredients, you can produce a full-flavored, tender pork stew in your slow cooker. Serve over quinoa or rice. Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos.
Serves: 8
Preparation time: 7-8 hours
Ingredients
3 pounds boneless pork shoulder, or butt
1-1/2 cups prepared tomatillo salsa
1 3/4 cups reduced-sodium chicken broth
1 medium onion, thinly sliced
1 teaspoon cumin seeds, or ground cumin
3 plum tomatoes (1/2 pound), thinly sliced
1/2 cup chopped fresh cilantro, divided
1/2 cup reduced-fat sour cream
Preparation
1. Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.
2. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6-7 hours.
3. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
4. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.
Nutrition Facts
Per serving:
252 calories
10 g fat (4 g sat, 4 g mono)
141 mg cholesterol
7 g carbohydrate
50 g protein
1 g fiber
854 mg potassium
278 mg sodium
Nutrition Bonus: zinc (27% Daily Value), potassium (24% DV)
-------------- Chicken and Sweet Potato Stew ------------------
Chicken & Sweet Potato Stew
Here's a dinnertime warmer with a hint of spring's sweetness, designed for that day when you'd rather be outside planting flowers in the garden instead of stuck inside cooking.
Serves: 6
Preparation time: 5 hours 20 minutes
Ingredients
6 bone-in chicken thighs, skin removed, trimmed of fat
2 pounds sweet potatoes, peeled and cut into spears
1/2 pound white button mushrooms, thinly sliced
6 large shallots, peeled and halved
4 cloves garlic, peeled
1 cup dry white wine
2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1-1/2 tablespoons white-wine vinegar
Preparation
1. Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.
Nutrition Facts
Per serving:
285 calories
6 g fat (2 g sat, 2 g mono)
50 mg cholesterol
35 g carbohydrate
17 g protein
5 g fiber
866 mg potassium
519 mg sodium
Nutrition Bonus: vitamin A (430% Daily Value), potassium (25% DV), fiber (20% DV)
------------------- This is what your crockpot was designed to do ----------------
Slow-Cooked Beans
By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more vitamins and minerals. If you can't use the whole batch, freeze surplus cooked beans for later use in soups, salads and dips. The range of time for cooking beans is wide and varies with the age and the type of beans selected.
Serves: 6
Preparation time: 3-1/2 to 5 hours
Ingredients
1 pound dried beans, such as cannellini, black, kidney, black-eyed peas, great northern or pinto
1 onion, chopped
4 cloves garlic, minced
6 sprigs fresh thyme, or 1 teaspoon dried
1 bay leaf
5 cups boiling water
1/2 teaspoon salt
Preparation
1. Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.)
2. Drain the beans and place them in a slow cooker. Add onion, garlic, thyme and bay leaf. Pour in boiling water. Cook, covered, on high until beans are tender, 2 to 3-1/2 hours. Add salt, cover, and cook for 15 minutes more.
Enjoy!
Nutrition Facts
Per cup:
260 calories
1 g fat (0 g sat, 0 g mono)
0 mg cholesterol
48 g carbohydrate
15 g protein
19 g fiber
726 mg potassium
201 mg sodium
Nutrition Bonus: folate (61% Daily Value), iron (25% DV), magnesium (24% DV), potassium (21% DV), calcium (15% DV)
---------------- (Ropa Vieja) Beef Stew ------------------
Ropa Vieja
This stew has a simple list of ingredients, but plenty of great taste thanks to flank steak, a cut that’s known for its excellent meaty flavor. The flank is also known for its long, grainy and sometimes, tough texture. In this stew the texture is a great asset – the meat shreds apart into tasty strips after it’s cooked in the slow cooker.
Serves: 10
Preparation time: 8-1/2 hours
Ingredients
1 1/2 cups reduced-sodium chicken broth
1/4 cup sherry vinegar
2 stalks celery, thinly sliced
1 large onion, chopped
1 large red bell pepper, seeded and chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 pounds flank steak, trimmed of fat, each steak cut into thirds
1/2 cup packed fresh cilantro leaves, chopped
1/2 cup chopped pickled jalapenos
10 corn tortillas, heated
Preparation
1. Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.
2. Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
3. Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.
Enjoy!
Nutrition Facts
Per serving:
265 calories
11 g fat (4 g sat, 4 g mono)
53 mg cholesterol
18 g carbohydrate
24 g protein
3 g fiber
474 mg potassium
376 mg sodium
Nutrition Bonus: vitamin C (100% Daily Value), zinc (33% DV), iron & vitamin A (20% DV)
-------------- Save this one for winter or early spring ----------------
Enjoy the fresh fruits of summer and dry the over-abundance of your favorite fruits to use in this dish during the winter.
Dried Fruit Compote with Green Tea & Lemon
When a good selection of fruit is lacking, poaching shelf-stable dried fruit in lemon-infused green tea creates a luscious fruit compote. Serve topped with low-fat plain yogurt and chopped pistachios for breakfast or dessert.
Serves: 8
Preparation time: 1-3/4 to 4-1/4 hours plus chilling time
Ingredients
3 green tea bags
3-1/4 cups boiling water
2 tablespoons sugar
2 teaspoons freshly grated lemon zest
3 cups mixed dried fruit, such as apples, apricots, pears, figs and/or raisins
Preparation
1. Steep tea bags in boiling water for 3-5 minutes. Remove tea bags. Stir sugar and lemon zest into the tea. Cut any large pieces of fruit into halves or quarters. Place the fruit and tea in a 4-quart or larger slow cooker. Cover and cook until the fruit is plump and tender and the liquid is syrupy, 1-1/2 to 2-1/2 hours on high or 3-1/2 to 4 hours on low. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.
Enjoy!
Nutrition Facts
Per serving:
146 calories
0 g fat (0 g sat, 0 g mono)
0 mg cholesterol
39 g carbohydrate
1 g protein
4 g fiber
462 mg potassium
10 mg sodium
Nutrition Bonus: vitamin A (30% Daily Value)
-------------- A different side dish --------------------
Barley Risotto with Fennel
This convenient alternative to traditional stovetop risotto uses healthy, fiber-rich whole grains – either barley or brown rice – seasoned with Parmesan cheese, lemon zest and oil-cured olives. The gentle, uniform heat of a slow cooker allows you to cook a creamy risotto without the usual frequent stirring.
Serves: 6
Preparation time: 3-4 hours
Ingredients
2 teaspoons fennel seeds
1 large or 2 small fennel bulbs, cored and finely diced, plus 2 tablespoons chopped fronds
1 cup pearl barley, or short-grain brown rice
1 small carrot, finely chopped
1 large shallot, finely chopped
2 cloves garlic, minced
4 cups reduced-sodium chicken broth, or “no-chicken” broth
1 to 1-1/2 cups water, divided
1/3 cup dry white wine
2 cups frozen French-cut green beans
1/2 cup grated Parmesan cheese
1/3 cup pitted oil-cured black olives, coarsely chopped
1 tablespoon freshly grated lemon zest
Freshly ground pepper, to taste
Preparation
1. Coat a 4-quart or larger slow cooker with cooking spray. Crush fennel seeds with the bottom of a saucepan. Combine the fennel seeds, diced fennel, barley (or rice), carrot, shallot and garlic in the slow cooker. Add broth, 1 cup water and wine, and stir to combine. Cover and cook until the barley (or rice) is tender, but pleasantly chewy, and the risotto is thick and creamy, 2-1/2 to 3-1/2 hours on high or low.
2. Shortly before serving, cook green beans according to package instructions and drain. Turn off the slow cooker. Stir the green beans, Parmesan, olives, lemon zest and pepper into the risotto. If it seems dry, heat the remaining 1/2 cup water and stir it into the risotto. Serve sprinkled with the chopped fennel fronds.
Nutrition Facts
Per serving:
242 calories
6 g fat (2 g sat, 1 g mono)
9 mg cholesterol
36 g carbohydrate
10 g protein
8 g fiber
330 mg potassium
474 mg sodium
Sunday, July 4, 2010
Liberty - 4 July 2010
Selena Fox from Circle Sanctuary has the following to say:
http://www.circlesanctuary.org/circle/articles/pantheon/GoddessFreedom.html
http://www.circlesanctuary.org/circle/articles/pantheon/GoddessFreedom.html
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