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| Passion + Truth = Change |
April 26, 2014
You go Vermont: Right to Know - Label GMO!
Remember the last time a government messed with New England Farmers!
GMO OMG - Official Trailer
Passion + Truth = Change
Good luck Mr. Seifert!
I hope this movie becomes just like Food Inc, King Corn, and Fed Up and shown in every high school science class across America. Experienced breast cancer at the age of 38 and had no idea about America's highly processed, genetically modified food supply (and thought I was eating healthy) and changed "What's on my Plate" over 12 years ago and thankfully have been healthy ever since.
Anyone else find it strange that America (and her children) have never been fatter or sicker and we can't seem to figure out why?
Best health always, SuperMom-in-Training
After breast cancer at age 38 - I'm FED UP too! FED UP - Official Trailer
I'm totally "FED UP" too and can't wait to see the move!
April 21, 2014
Roasted Brussel Sprouts with Cranberries and Sliced Almonds - Top ten dish!
This dish is so fast and easy and have my sister to thank for this one. Roasting brussels sprouts for Easter and she looked over my shoulder and said, "Have a lemon? Yep. Have cranberries? Yep! How about some almonds? Check!" Next thing I know she's helped me whip-up the tastiest Brussels Sprouts ever and not one was leftover!
Five ingredients:
Fresh Brussel Sprouts - ends cut off and sliced in half. (Helps roasting to keep the sizes uniform.)
1 tablespoon virgin pressed olive oil
1/2 squeezed lemon (about 1 to 2 tablespoons)
1/2 cup cranberries
1/4 cup sliced almonds
Preheat oven to 350˚. Prepare whole brussels sprouts as noted above. Place in oven proof baking dish and toss with olive oil. Roast covered for approx. a 1/2 hour. Take off cover and finish roasting until some sprouts become slightly brown. Stir in juice from lemon. (Roll lemon on counter. Slice top. Take a spoon and roll the spoon in to the lemon, twisting it as the lemon juice sprinkles on the sprouts.) Toss in the cranberries and sliced almonds. Serve.
April 18, 2014
Chemicals in our food that are "Generally Recognized as Safe" are tested? Right?
Everything you wanted to know about GRAS
but were afraid to ask
Meanwhile, America (and her children) can't figure out why we've never been fatter or sicker with all the low fat, no fat, calorie free, diet, artificially flavored, chemically engineered, scientifically-proven "heathy" food choices in our food supply.
p.s. The next episode of The SuperMom101 Show is talking about chemicals, preservatives and food colorings that are banned in other countries but "GRAS" here in the States.
Thanks to the Center for Science in the Public Interest
*According to the U.S. Department of Agriculture (USDA), which regulates school foods.
April 17, 2014
This dairy-free recipe beat brownies in the contest?
Recipe Contest Winner…drum roll please…
The first time I roasted these with a little olive oil in a 350ยบ oven for approximately a half hour, our youngest kept asking me what they were. (I pretended not to hear him until he asked me a third time. We were watching T.V. so he must of thought it was a real treat I was eating. When I finally offered him one, he ate the rest. What child discovers Brussels Sprouts at 12?)
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| Awesome! This recipe beat out brownies and has inspired me to purchase a kitchen gadget to slice |
The first time I roasted these with a little olive oil in a 350ยบ oven for approximately a half hour, our youngest kept asking me what they were. (I pretended not to hear him until he asked me a third time. We were watching T.V. so he must of thought it was a real treat I was eating. When I finally offered him one, he ate the rest. What child discovers Brussels Sprouts at 12?)
According to the American Institute for Cancer Research, after 4 weeks, 16 recipes, and over 1300 votes, we finally have a winning dish. It was a close race, but Brussels sprouts came out ahead, beating classic comfort food, Veggie Lasagna, 53% to 47%. Competing against colorful salads, spicy soups and even our famous brownies, it definitely earned its spot on top. Plus, adding cruciferous vegetables, like Brussels sprouts, to your diet can help lower risk for certain cancers, especially those of the colon, mouth, esophagus and stomach.
April 16, 2014
Grilled Shrimp* with Cilantro - Quick & Easy** (repost because I can't wait for summer . . .)
This is one of my favorite summertime dishes to grill. It's fast, easy and delicious. We served this last night with summer squash and green beans that were freshly picked from our garden. Too lazy to grill the fresh ciabata bread so it was thinly sliced and served with organic olive oil (extra virgin cold pressed) for dipping.
Shrimp* with Cilantro
1 lb wild caught U.S.A. shrimp, uncooked with shells on
1 cup of fresh cilantro (we're fortunate to have some on hand from our garden)
5 garlic gloves peeled and sliced
2 limes
1/8 cup of lemonade (no high fructose corn syrup)
Aluminium foil for grilling/steaming
Place shrimp with the shells still on in a large, glass mixing bowl. Add gently rinsed cilantro. Peel and slice the garlic. Place the sliced garlic in mixing bowl with shrimp and cilantro. Take each lime, press on the counter with the palm of your hand and roll using a slight pressure to "loosen the juices inside." Cut the lime in half. Take a spoon and twist inside the lime as the juice spills, drains, dribbles and drips in to the shrimp mixture. Gently toss to coat the shrimp. Gradually add lemonade to provide extra liquid for steaming. Gently toss.
Place mixture inside aluminum foil and wrap loosely but firmly to allow room for steam to capture and cook the shrimp. Place on grill away from direct heat from below for approx. 10 - 15 minutes. (We use the old fashioned 100% natural hard wood so for you gas grillers you'll need to be certain there's enough heat but not too direct.)
Careful when you open the aluminum foil. The shrimp will be pink and the tails curled in when the shrimp are fully cooked. Peel and enjoy!
*Toxic Seafood
**Several years ago a friend asked for my Shrimp Scampi recipe (minus the butter of course). A few days latter we were chatting and she said, it just didn't taste right. It was all slippery and rubbery and it tasted bland." After a few questions, we realized she had purchased already cooked shrimp. So, please be patient if I provide too many details. I find it's helpful for us new cooks that are trying something new.
Shrimp* with Cilantro
1 lb wild caught U.S.A. shrimp, uncooked with shells on
1 cup of fresh cilantro (we're fortunate to have some on hand from our garden)
5 garlic gloves peeled and sliced
2 limes
1/8 cup of lemonade (no high fructose corn syrup)
Aluminium foil for grilling/steaming
Place shrimp with the shells still on in a large, glass mixing bowl. Add gently rinsed cilantro. Peel and slice the garlic. Place the sliced garlic in mixing bowl with shrimp and cilantro. Take each lime, press on the counter with the palm of your hand and roll using a slight pressure to "loosen the juices inside." Cut the lime in half. Take a spoon and twist inside the lime as the juice spills, drains, dribbles and drips in to the shrimp mixture. Gently toss to coat the shrimp. Gradually add lemonade to provide extra liquid for steaming. Gently toss.
Place mixture inside aluminum foil and wrap loosely but firmly to allow room for steam to capture and cook the shrimp. Place on grill away from direct heat from below for approx. 10 - 15 minutes. (We use the old fashioned 100% natural hard wood so for you gas grillers you'll need to be certain there's enough heat but not too direct.)
Careful when you open the aluminum foil. The shrimp will be pink and the tails curled in when the shrimp are fully cooked. Peel and enjoy!
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| Picture taken last summer. Last night it was too dark and I was too busy and hungry to take the before and after pictures...sorry. |
**Several years ago a friend asked for my Shrimp Scampi recipe (minus the butter of course). A few days latter we were chatting and she said, it just didn't taste right. It was all slippery and rubbery and it tasted bland." After a few questions, we realized she had purchased already cooked shrimp. So, please be patient if I provide too many details. I find it's helpful for us new cooks that are trying something new.
April 14, 2014
April 13, 2014
FED UP - Official Trailer
Fed Up blows the lid off everything we thought we knew about food and weight loss, revealing a 30-year campaign by the food industry, aided by the U.S. government, to mislead and confuse the American public, resulting in one of the largest health epidemics in history.
Idea for two-year-old birthday gift - who doesn't love playing in the dirt?
Our fourteen-year-old thought this gift idea was not the best idea for a two-year-old girl. I reminded him that he's a fourteen year old boy.
Included empty egg cartons so that the bean pole and cilantro seeds can be started indoors. (They are from last year's garden.) Who doesn't love playing in the dirt?
April 12, 2014
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