by Michelle on March 7, 2010
I’ve been making my own homemade croutons recently (and not just because I ran out of store-bought ones!). They are super easy, delicious, and you can custom-make them to your own personal taste. The best part is that you can use quality ingredients of your choice and avoid any preservatives (for example, the dangerous BHT) that you would find in store-bought croutons.
The Fannie Farmer Cookbook by Marion Cunningham is the source of this homemade baked crouton recipe and you only need two ingredients: bread and butter. I used fermented multi-grain bread from the local Little Rooster Bread Company and Organic Valley butter.
All you have to do is butter both sides of the bread (removing crusts if desired), and then cut the slices into small squares. Then bake at 350 degrees (turning as necessary a few times) until the croutons are lightly browned. This took only about 10 minutes in my toaster oven.
To make herb croutons, before slicing the bread, I sprinkled it with parsley, basil, thyme, bay leaves, and rosemary. You can use any herbs you like and adust the taste accordingly. If you would like to add a garlic taste to the croutons, simply add pressed garlic to the butter before spreading it on the bread.
by Michelle on March 1, 2010
Today’s recipe is quick and easy- perfect with breakfast (I pair mine with toast) or as refreshing summer beverage. I use only 3 ingredients- freshly squeezed orange juice, freshly squeezed grapefruit juice, and a small amount (about 1/4 cup) of frozen raspberries.
I start by juicing one grapefruit and then two oranges. I love the taste of grapefruit, but if it is too strong for you, try adding the juice of a third orange. I then add the frozen raspberries to the juices and give it all a good stir.
The raspberries are very sweet and are absolutely delicious as they blend with the orange and grapefruit juices. Since the raspberries are frozen (but thaw quickly), the juice is extra cold and refreshing. I hope you enjoy it!
by Michelle on February 27, 2010
With all this snow as we head into March, I just can’t get our next tropical vacation out of my mind. While many of us may have green habits at home, there are also a number of ways to go easier on the planet while traveling for spring break, etc. I’ve tried a number of the 8 easy green travel tips in the list below and often times find that they are convenient and sometimes even save money!
- Bring a reusable water bottle with you to fill up over and over again (you will need it empty to get through airport security) so you won’t find yourself stuck buying plastic water bottles everywhere you go
- When staying at a hotel, hang up your towels and re-use your sheets for as long as possible- this saves water and energy used for daily washings
- Pack lightly- not only will you have to carry less around, but you will likely save money at the airport on baggage and reduce fuel usage
- Bring your own toiletries in small, reusable bottles so that you don’t need to use the ones provided at hotels (you can also enjoy the quality, hopefully healthier (less chemicals) products that you use at home
- Take public transportation such as local buses and trains (this can be a huge money saver!) or if you’re not going far- walk! This is by far the healthiest option!
- Use the restroom before boarding a plane since every flush in a plane uses enough fuel for a car to go six miles
- Check to see if there is eco-friendly lodging where you are staying such as those options listed here
- Shop for local products and souvenirs (support local businesses and materials that did not travel far to their destination)
Sources:
http://www.independenttraveler.com/resources/article.cfm?AID=737&category=44
http://greenliving.about.com/od/travelinggreen/tp/top_green_travel_tips.htmhttp://climate.weather.com/articles/dctraveltips2009.html
by Michelle on February 21, 2010
Tonight I decided to venture out of my normal realm of cooking and into the world of organ meats. I had tried (and surprisingly liked) the chicken liver pate served at the Wise Traditions 2009 conference and decided to try it out for myself. It wasn’t too difficult and my home creation tasted just like what was served there made by professional chefs.
Since the spotlight is hardly ever on liver, I’ll take a minute to share some of its great health benefits. It is full of vitamin A, protein, all B vitamins, copper, iron, and folic acid. The liver’s job is not actually store toxins, but it neutralizes them and requires all of these vitamins and minerals to do so. [click to continue…]
