Healthy Stuff, CookingView Our Alphabetical Recipe Index for Healthy Stuff, Cooking
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Healthy and tasty, easy going, complex carbs. Serve chilled or warm. This big batch is on hand for quick lunches (poached salmon steak or herb infused chicken breast?) or put it alongside an omelette. It is good food, always at the ready. Complex carbs? Sure but nothing else about it is complex. Feel free to change the grains or use other sorts of canned beans or chick peas.
You can use any oatmeal recipe you like or mine Old Fashioned Irish Oatmeal to match up with this easy, oven-method of slow-roasting cranberries. A touch of coconut oil and maple syrup and the oven heat, and they turn out densely flavorful, deeply scarlet and are simply amazing, as a compote or unique topping on oatmeal (ice-cream or cakes).
Pears are overlooked in autumn, as apples take top billing but they are so elegant. Small pears, poached in Earl Grey Tea, with some honey and vanilla are sublime. You can also make these in red wine or apple cider instead of the tea, or use green tea and add orange zest to the brew.
I love pumpkin pie, sugar and spice and all things both nutritious and comforting. This bowl of hot cereal has it all. It reheats during the week for quick but staying breakfasts. If you have canned pumpkin on hand (maybe from making pumpkin muffins), it goes to a wonderful cause in this amazing oatmeal.
A bit of Patak’s to the rescue, a few spices, a few vegetables and a nutritious, delectable entrée in minutes. Meat eaters and vegetarians will finally agree on something: this is delicious and easy. It has a ton of vitamens and if you added steam kale, spinach or broccoli, you would be more than all set.
Mixed grains, pine nuts, and cranberries and that great feeling that comes with good food, well made, and enjoyed.
A bit of prose from the village baker - my recipe for ailing spirits. From Love and Ordinary Things, Poems from the Wheat Field, Kitchen, Dance Floor and Heart.
I am pretty partial to hummus and never, much like eggplant dishes, met a recipe I didn’t like. This one, I love. Probably because I love beets. I first had this served on cucumber slices – the combination of beet-red hummus atop crisp cucumber coins was incredibly refreshing. But pita bread works well too as the ‘side’. If you were in a rush, canned beets would be acceptable.
Packed full of fiber, protein and flavour, this lentil soup is a curative for whatever ails you – plus it’s fast and easy to whip up. Red lentils, spice, quinoa and wheat berries among other good things make this a tonic in every gourmet spoonful.
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Rhubarb is a favorite food of mine but now it's finding mainstream fans. Blood oranges seem to be the kiwi of the 21st Century. Together, they are a perfect union. This is a new spin on something old but ambrosial: stewed rhubarb of oven compote. Rhubarb marries well with sweet blood oranges (who also do their best to tint the rhubarb a deep rose colour). A touch of brown and white sugar and pomegranate molasses (honey is a fine substitute) make this rustic and sophisticated all at once. Serve over ice-cream, pound cake, with scones, or on with yogurt or Scottish oatmeal for a sweet, tart banquet. I tend to slice two of the blood oranges called for and grind up the last one but just slicing all three is fine.