Posts Tagged ‘recipe’

Easter Eggs: History, Nutrition and Tradition

Easter eggsFolklore surrounding eggs is enjoyed by different cultures around the world. Often, eggs are a symbol of fertility as well as an icon of religious worship.
 
Of course, one common holiday association is the Easter Egg. Easter eggs have both biological and cultural roots. Prior to modern methods, hens laid few eggs during the winter. The advent of spring and the celebration of Easter both coincided with the hen’s renewed cycle of laying numerous eggs. Due to their scarcity, eggs were considered a food of luxury and therefore forbidden during Lent, leaving Christians to wait until Easter to enjoy them. The custom of painting eggshells has an extensive history and was a popular custom among many ancient civilizations including the
Egyptians, Chinese, Greeks and Persians.
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Quick Bacon & Cheddar Biscuits

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon paprika
1 cup milk
1/2 cup butter, melted
8 strips bacon, cooked until
crispy and crumbled
1 cup shredded Cheddar cheese
1 egg
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Three Pepper Penne

1 lb uncooked penne rigate pasta
1 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
1 cup chopped sweet red pepper
1 cup chopped yellow pepper
1 cup chopped green pepper
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Love & Food: Aphrodisiacs

by Vicki Reich, Winter Ridge Store Manager
This post originally appeared on Vicki’s blog, Word of Mouth, in February 2008

 
I love food. I love everything about it; the colors and textures of the produce as I buy it, the feel of my knife slicing through whatever I happen to be chopping, the smells that emanate from my skillet, and, of course, the incredible variety of flavors that all the food available to us can produce. One of the other things I love about food is sharing it with the people I care about. It is one of my favorite ways to say “I love you”.
 
With Valentine’s Day on the horizon, I started thinking about how food can play a part in this celebration of love. As I composed a romantic menu in my head, I began to think about aphrodisiacs and how I could incorporate them into my meal. I knew chocolate and oysters were supposed to increase sexual desire but wanted to base my menu on a greater variety of foods. Enter the Internet. There are lots of lists of aphrodisiacs on the Web and the foods are similar on all of them. I started planning my menu.
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Garlic Mashed Potatoes

1 lb red potatoes, cleaned,
unpeeled scrubbed and cut into
quarters
• 1 bulb roasted garlic (recipe
follows), skin removed
• 1/4 cup half and half
• 2 T. butter
• Salt and pepper to taste
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Easiest Guacamole

3 large, ripe avocadoes
1 small onion, finely chopped
1 cloves of garlic (or more, to
taste), pressed or finely minced
1 lemon, juiced
1 T. chili powder
1 t. cumin
Salt & pepper to taste
3-4 Roma tomatoes, chopped
1/2 c. fresh cilantro, chopped
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Quinoa Almond Snack Bars

1/4 c. quinoa
1/2 c. coconut milk or 2% milk
1/2 c. sunflower seeds, ground finely in food processor
1/2 c. almonds, ground finely in food processor
1/4 c. dried bing cherries or other fruit of choice, chopped into small pieces
1/4 c. honey or maple syrup
1/4 c. shredded unsweetened coconut, toasted
2 tsp. cinnamon
1/2 tsp. unrefined sea salt
1 egg
1 scoop Garden of Life Raw Protein Powder (optional)
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Black Bean Chocolate Cookies

2 c. cooked black beans, rinsed and drained
4 T almond, sunflower or peanut butter
4 T milk (any kind will do including coconut milk)
4 T whole wheat flour
8 T cocoa powder
2/3 c. brown sugar
2 t cinnamon
2 t baking powder
pinch coarse Celtic sea salt
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Raw Kale Salad with Miso Sesame Dressing, Raisins, & Sweet Potato Croutons

1 bunch kale leaves, tough center stems removed, washed well, dried and torn into pieces
1/2 cup raisins, plumped in very hot water for 5-7 minutes. Discard water or use it to make the dressing.
Extra virgin olive oil
Kosher salt & freshly ground black pepper
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Eggplant & Forbidden Rice With Almond Sauce

1 cup forbidden black rice
1/4 teaspoon sea salt
2 small eggplants
1/8 cup sesame oil
3 tablespoons tamari
2 tablespoons rice vinegar
6 tablespoons mirin
4 tablespoons water
3 large garlic cloves, minced
1 tablespoon fresh ginger juice (squeeze from 2 inches fresh ginger, grated)
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