Weekly Menu

Monday: Green smoothie and Pesto Veggie Sprirals
(using zucchini spirals instead of penne pasta) and Baked Sweet Potato Fries
Tuesday:  (Gracie)  Green Smoothie and Julie's Everything but the Kitchen Sink (a.k.a. loaded with veggies) Meatloaf with Mashed Potatoes
Wednesday:  (Eliza)  Green Smoothie and Eliza's Vegetarian Stir-Fry with carrots, celery, jicama, broccoli, rice noodles
Thursday:  Green Smoothie and Butternut and Quinoa Stew
Fish Friday:  Green Smoothie and Granny's Salmon with Chickpea Flatbread
Saturday:  Green Smoothie Tangled Thai Salad
Sunday: Green Smoothie and Artichoke-Spinach Lasagna with Vibrant Green Salad

This week's menu

Tuesday:  green smoothie with Quinoa Vegetable Soup,

Wednesday: green smoothie with Cauliflower Crust Pizza

Thursday:  Breakfast:  Wholefood Breakfast Banana Splits
Dinner:  Nori wraps (black beans, avocado, red onion, cilantro, tomato, sprouts) with Sweet Potato Fries and Chipotle Sauce

Friday(Fish Friday):   green smoothie with Pesto Tilapia and Lemon Pinenut Veggie Noodles (use zucchini spirals in place of spaghetti)

Saturday:  Daddy's Omelet for Breakfast, Lemon/Dill Chicken and Asparagus

Food Rules

Food Rules: An Eater's Manual by Michael Pollan

My rating: 5 of 5 stars


This is a great book.  I think it's time we wake up and stop giving our trust out so freely.  When I read the article entitled, "Increased Risk of ADHD Associated With Early Exposure to Pesticides, PCBs" in the Journal of the American Medical Association, it really made me think that we need to rethink how aggressively, and mindlessly, we have perverted the field of agriculture.  What's sad is that people believe that the EPA and the FDA, both political entities, would never let anyone do anything bad, or at least unproven, to us.  Did you know most baking powders have aluminum in them?  Crazy.  Why?  Is there a Recommended Daily Allowance for aluminum?



View all my reviews

Sunless Farming

Really?  Farming without the sun.  How does it work?  Here is the description:

http://www.cbsnews.com/stories/2011/04/12/scitech/main20053018.shtml

It seems pretty neat to me.  What do you think?

I'm going mercury free!

Yesterday, with the expertise of a good friend, Dr. Judson Wall, in Bountiful, Utah, I began my journey to become mercury free.  There is so much information calling the use of amalgam (mercury) fillings into question that I became convinced that the time had come to have this toxic substance removed from my body.  It's ironic that mercury is considered to be a toxic substance before it is placed into the mouth and after it is removed, but is considered harmless while it is in your mouth.  Could someone please explain this logic to me?  We are told to beware of fish containing mercury, but also told to go ahead and have large chunks of it put into our mouths.  Again, could someone please explain?



Yesterday, my mercury removal was begun, in a very careful and safe manner by a Holistic Dentist.  It was done in a manner that was safe for both me and those who performed the removal.  It was discovered after removal that there were large amounts of decay beneath the mercury.  This is because the mercury does not actually form a seal with the tooth, so food can still get into the original cavity and cause further decay.

We now have chickens

They were $3.50 each and we keep them inside until they get their hard feathers and can survive outside. They will begin to lay in approximately 7-8 months. Here are the breeds we got:

1 Rhode Island Red
1 Barred Plymouth Rock
1 Ameracuana
1 Silver Laced Wyandotte
1 Buff Orpington
1 Delaware

And here is a picture of the chicks the first day:

Veggie Poached Eggs

I made this, this evening and it was very delicious.  It was also very quick and easy to both make and clean up with the help of my food processor.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 cup fresh asparagus, trimmed and coarsely chopped
• 1 cup carrots, julienned
• 1/4 cup spaghetti sauce (I prefer basil spaghetti sauce)
• 4 eggs
• salt and pepper to taste

Directions

1. In a large frying pan, heat the oil over medium high heat. Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water or more spaghetti sauce if necessary. 
2. Spread the vegetables out in the pan.  Make four holes in the vegetable spread.  Crack eggs directly into the holes, being careful not to break the yolk. Cook until eggs are done, but the yolk is still soft. Season with salt and pepper to taste. Remove from heat and serve immediately.