RAWSOME REDFORD PIZZA
By Shelley Redford Young
Serves 6
Anytime we can eat beautiful RAW food, we are increasing the electrical (electron) potential of our bodies which in turn will increase our energy reserves. I hope you will savor this wonderful adaptation from conventional acidifying pizza to the alkalizing properties of this 100% RAW Pizza. It is wonderfully filling and packed with calcium, magnesium, lycopene, protein, vitamins and minerals to make it a Perfect MEAL!!!!
You will need a dehydrator to make the pizza crusts and a food processor to make the Almond Cheese, and the Rich Tomato Topping. If you make these all ahead, then assembly your Raw Redford Pizza will take hardly anytime at all!! ENJOY!
Dehydrated Crust:
I use the Excalibur dehydrator to make perfect crusts that can also double as great crackers or tostada flatties.
½ cup ground flax seeds
Water to cover ground flax seeds, approximately 1 cup
1 cup soaked raw almonds
2 cups soaked raw sunflower seeds
1 cup raw buckwheat ground
½ cup ground Deluxe Veggie Blend
(Jaffe Bros. blend of dehydrated cubed carrots, onions, tomatoes, celery, parsley, green peas, and green bell peppers)
1 lemon juiced
1 clove garlic
4 Tbs. Olive Oil
1 level Tb. of Real Salt (or to taste)
2 Tbs. Spice Hunter Italian Pizza Seasoning
1 Tb. Spice Hunter Garlic Herb Bread Seasoning ¼-1/2 cup water to adjust consistency before spreading on dehydrator sheets
Instructions:
1. Grind flax seeds to powder and place in a bowl with water, enough to cover over the flax powder. Stir ground flax seeds into water and let thicken while you work on the rest of the crust ingredients. Set aside.
2. Rinse and drain soaked seeds and nuts and add them to your Cuisinart (food processor) with all the remaining ingredients. Mix well until you have a smooth thick paste consistency. You may have to stop and stir a few times to get this mix well blended. Adjust with water at the end until you have a good consistency that can be rolled out with a rolling pin or pressed in a tortilla press between two pieces of thick plastic. (I use the plastic bags that my Jaffe products come packaged in)
3. Make pizza crust rounds the desired size. I like to make them smaller for individual size pizzas (5-7 inches in diameter). Once you get them pressed in between your plastic sheets, carefully peel down top plastic layer to expose the top side of the crust, then flip it over onto the dehydrator sheet and carefully peel down the remaining plastic sheet. (For the dehydrator, you can use a teflex sheet or I use the screened sheet with small holes in it to allow the crust to dehydrate on both sides evenly) Dehydrate the crusts overnight.
Almond Cheese/Mayo
This fluffy creamy spread is so concentrated and rich. Use it anywhere (wraps, pizzas, celery filling or where ever you would used mayonnaise) Quickly blanch the almonds to easily remove the brown skins.
2 cups soaked almonds blanched (place in boiling water for 30 seconds, cool and pinch skins off. Discard skins)
1 lemon juiced
½ tsp.-1 tsp. Real Salt (to taste)
¼ cup olive oil (or oil of choice: Coconut, Udo's. Grapeseed)
¼ tsp. ground mustard
½ cup water
¼ tsp. Spice Hunter Café Sole Seasoning (mix of lemon, pepper, onion and sea salt)
Instructions:
Place all wet ingredients into Cuisinart. With the Cuisinart running drop the blanched almonds through the top opening to blend well and emulsify to a thick fluffy consistency. Scrape sides and stir if needed. Adjust consistency with water if needed. Refrigerate mixture in an airtight container.
Sauce for Pizza
2 cartons/pkgs Cherry or Grape Tomatoes (or four regular tomatoes)
1 Tb. dried oregano (can use fresh if desired)
½ cup sun dried tomatoes (I use olive oil packed) 1/3 cup fresh Basil
½ tsp. Real Salt
1 clove garlic (remove middle section of clove to quiet odors)
To thicken sauce use 1 tsp.-1 Tb. of psyllium seed husk
Place all ingredients into Cuisinart and pulse chop to chunky consistency. Set aside
Toppings for Pizza
Choose any of the following toppings to sprinkle over the top of the pizzas
Shredded/julienne zucchini, carrots, jicama, Shredded cabbage, romaine lettuce, beets etc. Minced Raw Spinach or bell peppers
Instructions:
Place crust on counter and spread with a thick layer of Almond Cheese/Mayo. Spread a thick layer of Pizza Tomato Sauce over the Cheese Sprinkle toppings over the top and serve immediately. YUMMY!!!!!!
Sauces will keep in the fridge for 3-5 days. Pizza Crusts will keep for up to two weeks if kept dry and cool.
Asparagus Bundles
Recipe adapted from Hobby Farms Magazine provided with permission.
1 1/2 pounds asparagus, trimmed
8 green onion stems
2 tablespoons melted butter (substitute avacado butter)
2 tablespoons grated lemon peel
2 tablespoons fresh lemon juice
1/2 cup fresh thyme blossoms or thyme if blossoms are unavailable
Directions: In a steamer, steam the asparagus with the green onion stems until crisp-tender. Drain. Divide asparagus into four bundles and tie each bundle with two green onion stems. Transfer bundles to serving plate. In a small bowl, combine avacado butter, lemon peel, lemon juice, and 1/4 cup of the thyme blossoms. Spoon over asparagus and ganish with remaining thyme blossoms and lemon slices.
Can't get enough Roasted Eggplant?
Myra Marvez
eggplant, you pick size
olive oil
celtic salt
Finely chopped onion,
you pick size according to taste and size of eggplant(s).
Directions: Take eggplant...roast on open fire till it is mostly cooked. Cool and Peel all burned skin off. Chop eggplant into small pieces. Finely mince the onion. Place eggplant in bowl, add onion, olive oil, salt. Mix well. It's delicious
China Moon Vegetable Pasta With Coconut Lotus Sauce
Donated by Lisa L-Kerdy
Serves 6 - 8
BEST IN SHOW
Recipe in The pH Miracle Recipe Contest
This colorful and flavorful dish is highly adaptable. Feel free to add vegetables of choice, modify according to season, and adjust quantities to suit the number of friends you are serving.
1 large or 2 small spaghetti squash
1 bunch scallions, cut in 2" diagonals
1 carrot, thinly sliced
1 - 2 Cups Broccoli Florets
½ lb. Asparagus, cut in 2" diagonals
1 red bell pepper, sliced
2 yellow squash, sliced
1 zucchini, sliced
4-6 tiny bok choy, leaves separated, or ½ stalk large bok choy, sliced ½ lb.
Snow peas
1-1 ½ c coconut lotus sauce (recipe follows)
shredded unsweetened coconut
black sesame seeds
Directions: Cover lower oven rack with aluminum foil to catch any drippings.
Preheat oven to 375°F. Make a one inch slit in top of spaghetti squash. Bake on upper oven rack for 30-40 minutes, until squash gives to gentle pressure but is not mushy.
Bring water to a boil in bottom of large pot with steamer tray, then reduce to simmer. Place vegetables in steamer starting with scalloins and carrots and continuing in order listed above. Cover and steam gently for 3-5 minutes, then turn off heat. The stored heat will continue to cook the vegetables. Be careful not to let them get overdone!
Cut squash in half and scoop seeds out of center. Run fork lengthwise along the inside of the squash to form "spaghetti", and scoop gently onto plates or into shallow bowls.
When veggies are done, remove steamer tray from pot. (Save broth for a soup base!) Return vegetables to pot and toss gently with desired amount of sauce, and spoon on top of squash. Garnish with coconut and sesame seeds.
Doc Broc Casserole
Shelley Redford Young
1 pkg. Smart Ground by LiteLife (soy protein substitute) Florets from 2 large bunches of Broccoli (save leaves and stocks out, peel and clean stocks)
1 small bunch of fresh Basil or Tarragon stemmed and minced
1 cup soft Tofu
1 tsp. ground mustard seed
2/3 cup Olive Oil
1 pkg. Terra Red Bliss Potato Chips (I use the Olive Oil and fine herbs flavor)
Real Salt and Spice Hunter's The Zip to taste.
Directions:
1. Steam Broccoli with a little water in a covered pan for about 4-5 minutes until Broccoli is bright green and just crisp/tender.
2. In a food processor, process the broccoli leaves and stocks until very fine(scrape down sides if necessary)
3.Then add the soft Tofu, mustard, basil, into the food processor with the fine broccoli mixture and process. With the processor running, slowly add the Olive Oil until mixture is well emulsified and creamy.
4. In a large Electric Fry Pan, heat a small amount of Oil and add the Soy Smart Ground, crumble it up and fry it for a couple of minutes, then add the steamed broccoli and pour the creamy sauce from the processor over the top and stir in well.
5. Take the bag of chips and mash them while in the bag with a rolling pin until they are crumbs. Then sprinkle over the top of the broccoli mixture and serve.Or return the lid to the fry pan and steam the mixture a bit to soften the chips and broccoli more. Add Real Salt and The Zip to taste....YUM!
Mary Jane's Super Simple Spaghetti
Mary Jane Medlock
Serves 2
1 medium spaghetti squash
2 medium ripe vine tomatoes chopped
Juice of one small lemon
1 - 2 cloves of fresh garlic minced or chopped
2 - 3 Tbs. of olive oil
Fresh ground pepper
1/4 teaspoon of oregano
Directions: Cut spaghetti squash in half (clean out seeds). In a baking dish put spaghetti squash (facing down) in a 375 degree oven. Bake for approximately 45 minutes or until done. Let cool for about 5 minutes. Using fork, scoop out the spaghetti squash into a bowl. Add the remaining ingredients and toss. Eat warm or cold.
YUM YUM!!
Scrap Soup
Mary Seibt, Oak Lawn, IL.
3 large carrots
2 celery stalks
4 stalks of aparagus
1 large yellow onoin
6 cups of distilled water
4 tsps. of instant vegetable broth (yeast free)
1 1/2 tsps. cumin
2 tsps. dill Real
Salt to taste
2 tsps. 21 Spice Salute or Zip
Directions: Shred carrots & celery in food processor. Bring water to boil, adding vegetable broth & onion. Once boiling turn off and leave set in pot. Add your shredded carrots, celery, stalks of asparagus and leave set in pot until vegetables are tender. Once the soup mix has cooled put in blender and mix all ingredients. Serve warm. DELICIOUS!!!
Seed Pancakes
Donated by Linnette Webster
This combination of seeds guarantees a good intake and ratio of essential fats.
Note: Using healthy fats to burn on (for energy) is better fuel than burning on sugars, which causes more fermentation and lactic acids.
Make sure you start with very fresh organic raw seeds and nuts
(order from Jaffe Bros. www.OrganicFruitsandNuts.com or call 1-760-749-1133 to order).
Preparation: Measure out seeds and mix together:
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup raw sesame seeds
1/2 cup raw flax seeds
In a coffee grinder, grind the seeds to flour in 1/3 cup batches. (or grind all at once in your Vita Mix blender to flour)
Measure out one cup and put in a bowl for the pancake recipe. Store the rest in fridge or freezer for another time.
Ingredients:
1 cup seed flour
1 cup millet or spelt flours, or a combination of other (quinoa, amaranth, buckwheat, bean flour)
1 & 1/2 tsp. baking soda
1 tsp. Real Salt
optional: 1/16th tsp. Stevia
Soymilk (unsweetened) or water to make the right consistency (batter thickens after sitting a couple of minutes)
Directions: Pour or spoon batter into a fry pan and cook in Olive, Coconut, or Grapeseed oil, on both sides. Buckwheat Pancakes
Variation: Use 2 cups of buckwheat (made from raw buckwheat kernels) for the flour and follow same directions for seed pancakes.
Anything Pancakes Any combination of flours (seed, nut, grain, bean) follow same directions for seed pancakes.
Pancake Whipped Topping
1/2 carton soft tofu
1/3 cup Thai coconut milk
1/2 tsp. Frontier non-alcohol vanilla,
1/8th tsp. white Stevia powder
1 TB. fresh lemon juice
Whip in blender and serve over seed pancakes.
Keep cold in fridge YUM!!!!!!!!!!!
Friday, July 29, 2011
Recipes - Alkaline Salad
Romaine Peppered Salad
6 servings
1 clove minced or pressed garlic
2 tsp. cold pressed olive oil or Esential Balance™
2 tsp. minced onion
2 tsp. tomato finely chopped
1 sm. jalapeno pepper, seeded & finely chopped
3 c. romaine lettuce
3 c. Belgian endive
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
pHlavor Liquid Salt™
Directions: Combine garlic and oil in a small bowl; let stand 30 minutes. Then add the minced onion, tomato, and jalapeno; stir well and set aside. On 6 salad plates lay out romaine lettuce leaves. Tear remaining romaine and endive into small pieces, lay pepper strips on top. Drizzle each with 1 1/2 tablespoons Oil mixture. Spray with pHlavor Liquid Salt™ to taste.
Spicy Black Bean Salad
2 cans black beans
1/2 red pepper, finely chopped
1/2 yellow, orange or green pepper, finely chopped
1 lime, juiced
1/2 red onion, finely chopped
1/2 bunch cilantro, leaves removed from stems and chopped
1 1/2 tsp. olive oil
2 TBSP. lemon juice
1/4 tsp. garlic powder (or 2 cloves minced garlic)
1/4 tsp. turmeric
1/2 tsp. oregano
1 tsp. chile habanero sauce (or Tabasco)
salt and pepper to taste
Directions: Mix.
A friend of mine has lost 10 pounds in 10 days just by using Greens powder and eating a diet of 80% raw, alkalizing foods and 20% less-alkalizing! She wanted me to share this recipe with everyone.
Here's the bean salad that I thought would work really well on the diet. Obviously, you wouldn't want to use the vinegar. Hope you enjoy it. Pass it on. :)
--------------------------------------------------------------------------------
Jerusalem Salad
Sue Mount
1/3 cup tahini
2 Tbs. Olive Oil
1-2 cloves garlic,
crushed Juice of 1/2 lemon
3 Tbs. parsley Salt/RealSalt to taste
Water
1 cucumber
6 roma tomatoes, or 3 regular tomatoes
Directions: Mix first 6 ingredients in a salad bowl; add water to thin the tahini. Stir thoroughly to make a dressing. Dice cucumber and tomatoes. Toss in dressing. You can let this sit for an hour to allow the flavors to meld.
6 servings
1 clove minced or pressed garlic
2 tsp. cold pressed olive oil or Esential Balance™
2 tsp. minced onion
2 tsp. tomato finely chopped
1 sm. jalapeno pepper, seeded & finely chopped
3 c. romaine lettuce
3 c. Belgian endive
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
pHlavor Liquid Salt™
Directions: Combine garlic and oil in a small bowl; let stand 30 minutes. Then add the minced onion, tomato, and jalapeno; stir well and set aside. On 6 salad plates lay out romaine lettuce leaves. Tear remaining romaine and endive into small pieces, lay pepper strips on top. Drizzle each with 1 1/2 tablespoons Oil mixture. Spray with pHlavor Liquid Salt™ to taste.
Spicy Black Bean Salad
2 cans black beans
1/2 red pepper, finely chopped
1/2 yellow, orange or green pepper, finely chopped
1 lime, juiced
1/2 red onion, finely chopped
1/2 bunch cilantro, leaves removed from stems and chopped
1 1/2 tsp. olive oil
2 TBSP. lemon juice
1/4 tsp. garlic powder (or 2 cloves minced garlic)
1/4 tsp. turmeric
1/2 tsp. oregano
1 tsp. chile habanero sauce (or Tabasco)
salt and pepper to taste
Directions: Mix.
A friend of mine has lost 10 pounds in 10 days just by using Greens powder and eating a diet of 80% raw, alkalizing foods and 20% less-alkalizing! She wanted me to share this recipe with everyone.
Here's the bean salad that I thought would work really well on the diet. Obviously, you wouldn't want to use the vinegar. Hope you enjoy it. Pass it on. :)
--------------------------------------------------------------------------------
Jerusalem Salad
Sue Mount
1/3 cup tahini
2 Tbs. Olive Oil
1-2 cloves garlic,
crushed Juice of 1/2 lemon
3 Tbs. parsley Salt/RealSalt to taste
Water
1 cucumber
6 roma tomatoes, or 3 regular tomatoes
Directions: Mix first 6 ingredients in a salad bowl; add water to thin the tahini. Stir thoroughly to make a dressing. Dice cucumber and tomatoes. Toss in dressing. You can let this sit for an hour to allow the flavors to meld.
Enhance Your Cleanse
At the Liphe Balance Center
• Live and Dried Blood Cell Analysis
• Alkaline Colonics - recommended before, during & after to cleanse old debris
• Guided Electro-Lymphatic Drainage – recommended in conjunction with colonics
• Intuitive sessions available for working through emotional issues
• Live and Dried Blood Cell Analysis
• Alkaline Colonics - recommended before, during & after to cleanse old debris
• Guided Electro-Lymphatic Drainage – recommended in conjunction with colonics
• Intuitive sessions available for working through emotional issues
Liquid Feast at Liphe Balance Center
Liquid Feast!
No deprivation...only rejuvenation!
Delicious soups, smoothies and avocado salads to live for!
Benefits include:
• Renewed Energy – Clear Thinking
• Elimination of Harmful Toxins
• Less Aches and Pains - Decreased Inflammation
• Weight Loss - Overcoming Cravings
• Better Digestion - Better Sleep
What's Included:
• Cooking and Food Prep Classes
• Supportive Group Meetings - Education for a Healthy Lifestyle
• Gentle Exercise Sessions - Body Composition Analysis
• Alkaline Water / Oxygen Therapy / Nebulizing Treatments / Infra-Red Sauna
• Personalized Supplementation Program at 20% off
The Liquid Feast program addresses physical, emotional and spiritual growth
while creating space for healing, peace and clarity.
The Liphe Balance Center of Weston, CT
LipheBalance.com ~ 203.912.2791
No deprivation...only rejuvenation!
Delicious soups, smoothies and avocado salads to live for!
Benefits include:
• Renewed Energy – Clear Thinking
• Elimination of Harmful Toxins
• Less Aches and Pains - Decreased Inflammation
• Weight Loss - Overcoming Cravings
• Better Digestion - Better Sleep
What's Included:
• Cooking and Food Prep Classes
• Supportive Group Meetings - Education for a Healthy Lifestyle
• Gentle Exercise Sessions - Body Composition Analysis
• Alkaline Water / Oxygen Therapy / Nebulizing Treatments / Infra-Red Sauna
• Personalized Supplementation Program at 20% off
The Liquid Feast program addresses physical, emotional and spiritual growth
while creating space for healing, peace and clarity.
The Liphe Balance Center of Weston, CT
LipheBalance.com ~ 203.912.2791
Alkaline Water
From Dr Young:
Like the earth on which we live, our bodies are 70% water. Similarly, the pH of our body fluids is critical. Our blood has to maintain a pH of 7.365. If that pH was slightly altered to just 7, meaning it had became more a little more acidic, you would be comatose and die from poisoning by your own blood.
How do we become acidic? Much of our modern diet is acid forming. And most of our body functions also produce acidic waste. Those that don't are working to eliminate those acid byproducts. So if we're over acidic then our body becomes over-worked ad it tries to get rid of the acid. This is why alkaline water from a water ionzer is so important. It helps your body maintain the proper balance and takes stress off your system. Stress that results in aging and weight gain.
Using a quality water machine has many benefits. Water ionizers can change the pH of your water, how acid or alkaline it is. Water machines can also structure your water, creating smaller molecule clusters, making it easier for your body to hydrate. Ionizers also alter the Oxidation Reduction Potential of alkaline water, essentially making it more energetic for you body's use.
The benefits that come when you drink the alkaline water from an ionizer, help your body rid itself of acids, in the form of fats and toxins, that cause aging. In these ways, a quality water ionizer is one of the best investments you can make for your health.
Like the earth on which we live, our bodies are 70% water. Similarly, the pH of our body fluids is critical. Our blood has to maintain a pH of 7.365. If that pH was slightly altered to just 7, meaning it had became more a little more acidic, you would be comatose and die from poisoning by your own blood.
How do we become acidic? Much of our modern diet is acid forming. And most of our body functions also produce acidic waste. Those that don't are working to eliminate those acid byproducts. So if we're over acidic then our body becomes over-worked ad it tries to get rid of the acid. This is why alkaline water from a water ionzer is so important. It helps your body maintain the proper balance and takes stress off your system. Stress that results in aging and weight gain.
Using a quality water machine has many benefits. Water ionizers can change the pH of your water, how acid or alkaline it is. Water machines can also structure your water, creating smaller molecule clusters, making it easier for your body to hydrate. Ionizers also alter the Oxidation Reduction Potential of alkaline water, essentially making it more energetic for you body's use.
The benefits that come when you drink the alkaline water from an ionizer, help your body rid itself of acids, in the form of fats and toxins, that cause aging. In these ways, a quality water ionizer is one of the best investments you can make for your health.
Drink Your Greens
Why Greens Drink? Barbara at The Liphe Balance Center will be happy to tell you all about it!
From Dr. Young:
Everyone knows greens are good for you. Besides the inherent nutritional value, vitamins and minerals, that are in the organic green foods used to produced our green drink powder, one of the main keys to its quality is the fact that it's green—it's chlorophyll rich. This is important because chlorophyll builds blood. And it's blood that sustains and builds your body.
The chlorophyll molecule and the heme molecule, the center of your blood's hemoglobin, are essentially identical in structure. The only difference is that the center of the Heme molecule is Iron and the center of the Chlorophyll molecule is Magnesium. This near identical structure is one reason whey green drinks are such a great blood builder. And healthy blood means a healthy body.
But in our busy, chemically-treated world, it can be a challenge to get enough good greens in our diet. Which is why we created our great-tasting green drink out of organic, electron-rich, green fruits, vegetables, and grasses. This highly concentrated powder is the optimal way to get your greens in a convenient and great tasting greens drink mix. Our green drinks deliver the nutrition your body needs to power your cells and your entire body.
So why greens drink? A diet rich in greens will help you lose weight, increase energy, and heal your body. And there is no more convenient way to get the green fruits and vegetables you need than with a good greens drink powder. So drink to your health. Drink green.
From Dr. Young:
Everyone knows greens are good for you. Besides the inherent nutritional value, vitamins and minerals, that are in the organic green foods used to produced our green drink powder, one of the main keys to its quality is the fact that it's green—it's chlorophyll rich. This is important because chlorophyll builds blood. And it's blood that sustains and builds your body.
The chlorophyll molecule and the heme molecule, the center of your blood's hemoglobin, are essentially identical in structure. The only difference is that the center of the Heme molecule is Iron and the center of the Chlorophyll molecule is Magnesium. This near identical structure is one reason whey green drinks are such a great blood builder. And healthy blood means a healthy body.
But in our busy, chemically-treated world, it can be a challenge to get enough good greens in our diet. Which is why we created our great-tasting green drink out of organic, electron-rich, green fruits, vegetables, and grasses. This highly concentrated powder is the optimal way to get your greens in a convenient and great tasting greens drink mix. Our green drinks deliver the nutrition your body needs to power your cells and your entire body.
So why greens drink? A diet rich in greens will help you lose weight, increase energy, and heal your body. And there is no more convenient way to get the green fruits and vegetables you need than with a good greens drink powder. So drink to your health. Drink green.
CSA-Book Choice of the Week
The pH Miracle Revised and Updated
Learn how to balance your life and diet with the incredible health benefits of this revolutionary program. With new chapters, updated programs, and over thirty-five new recipes, The pH Miracle has been truly updated and revised.
With over twenty years of research and clinical work, Dr. Robert O. Young and Shelley Redford Young have aided the healing of thousands of people, helping them create their own pH Miracle by healing with the alkaline diet and lifestyle they have developed. This alkalizing diet, lifestyle, and scientific approach has come to be known as The New Biology®, based on extensive nutritional microbiological work.
Book Description:
Your body’s pH balance is the key to optimal health, weight, mental clarity, and overall vigor. Strike the right balance by nourishing your body with certain foods to cerate an alkaline environment, and say good-bye to low energy, poor digestion, extra pounds, aches and pains, and disease. This innovative program, proven effective over decades, words with your body chemistry to revitalize and maintain classic guide includes the latest research and reveals the secrets of:
CORE NUTRIENTS—an all-new program that provides the most important components your body needs: chlorophyll from green vegetables, essential oils, alkaline water, and pure mineral salts
CLEANSING—remove impurities and normalize digestion and metabolism with new ways to detox the body.
EXERCISING RIGHT—a brand-new chapter on which alkalizing exercises help maintain the correct pH level
ALKALINE FOODS—over thirty-five new tempting pH-powerful recipes to help you easily balance your body using foods like tomatoes, avocados, sprouts, nuts, lemons, limes, grapefruits, and green vegetables.
This work has lead to the creation of several books and cookbooks, like The pH Miracle and Back to the House of Health, nutritional supplements—greens drink mix and alkaline salts and drops—organic foods, as well as water ionizers and whole-body vibrational machines, to name a few.
Whether you're looking to lose weight, improve your diabetes or cancer situation, or just want more energy, there is a wealth of knowledge here for you to benefit from. You'll find FREE healthy recipes, educational videos, scientific articles, or you can get started with our organic green drink and preferred alkaline water ionizer. It's never too early to begin feeling better—start today.
Being able to unwind from the tangle of stress and enter a state of deep relaxation is one of the most important skills you can learn. It is a skill that will benefit both your physical and mental health as well as making you happier and giving you a sense of having more control.Not only is it possible for everyone to relax, it is necessary.-Dr. Roderick Borrie
This week we celebrate Detox and Health Week on Red Clover Farms as we welcome two new CSA business members /CSA drop locations into our network. Meet ifloat of Main Street Westport and The Liphe Balance Center of Weston.
I will be including a Dead Sea Bath Salt in all of our CSA members box this week - and I will personally scent it at the market with an essential oil of your choice!
I will be delivering fresh produce to these CSA pickup locations Thursdays after 1pm - so tell your friends and family in that area, and get them connected!
Have you ever wanted to float on the Dead Sea to experience the rebalancing effects? Well now you can right around the corner at ifloat. I personally have been floating for awhile - first was introduced to floating on a solo holistic retreat I took to Sedona Arizonia many years ago, and then again in Boston. I was one of the first people to join ifloat in the area, and I visited then last week to begin my healing process.
There are seven theories of how floating is beneficial - I went for #3 - The Left-Brain Right-Brain Explanation Research indicates that floating increases right-brain (or minor hemisphere) function. Floating turns off the external stimuli, plunges us into literal and figurative darkness - then suddenly the entire universe of stars and galaxies is spread out before our eyes. Or as brain researcher Dr. Thomas Budzynski of the University of Colorado put it, "In a floatation environment, the right hemisphere comes out and says, "Whoopee".
Read all about the center at ifloatspa.com and take advantage of their Three Float Starter Package / $225
Just around the bend you can continue your path of detox and wellness at The Liphe Balance Center in Weston. They have gathered a team of nurturing and expert health care professionals who work in concert with integrity to create a program tailored to your individual needs. All therapies are provided in their beautiful and relaxing retreat space surrounded by nature. You can swim in a chemical free pool and hot tub, order an alkaline lunch while watching Dr. Young's latest video lectures, take an infra-red sauna or do oxygen therapy while exercising in the fully equipped gym or on the latest vibration equipment technology, the Vibra-Flex. They offer 7-Day liquid cleansing alkaline feasts as well as the opportunity to stay in their lovely on site guest rooms during your healing process. Using Dr. Robert Young's foundation for physical healing, vibrational remedies addressing underlying causes of illness, alkaline colonics, and emotional energetic release sessions, they are confident they can facilitate your journey to wellness. Visit them at liphebalance.com
Stay tuned this week on our blog for more specials, healthy detox recipes and book choices.
See you at the market!
Farmer Kim
This week we celebrate Detox and Health Week on Red Clover Farms as we welcome two new CSA business members /CSA drop locations into our network. Meet ifloat of Main Street Westport and The Liphe Balance Center of Weston.
I will be including a Dead Sea Bath Salt in all of our CSA members box this week - and I will personally scent it at the market with an essential oil of your choice!
I will be delivering fresh produce to these CSA pickup locations Thursdays after 1pm - so tell your friends and family in that area, and get them connected!
Have you ever wanted to float on the Dead Sea to experience the rebalancing effects? Well now you can right around the corner at ifloat. I personally have been floating for awhile - first was introduced to floating on a solo holistic retreat I took to Sedona Arizonia many years ago, and then again in Boston. I was one of the first people to join ifloat in the area, and I visited then last week to begin my healing process.
There are seven theories of how floating is beneficial - I went for #3 - The Left-Brain Right-Brain Explanation Research indicates that floating increases right-brain (or minor hemisphere) function. Floating turns off the external stimuli, plunges us into literal and figurative darkness - then suddenly the entire universe of stars and galaxies is spread out before our eyes. Or as brain researcher Dr. Thomas Budzynski of the University of Colorado put it, "In a floatation environment, the right hemisphere comes out and says, "Whoopee".
Read all about the center at ifloatspa.com and take advantage of their Three Float Starter Package / $225
Just around the bend you can continue your path of detox and wellness at The Liphe Balance Center in Weston. They have gathered a team of nurturing and expert health care professionals who work in concert with integrity to create a program tailored to your individual needs. All therapies are provided in their beautiful and relaxing retreat space surrounded by nature. You can swim in a chemical free pool and hot tub, order an alkaline lunch while watching Dr. Young's latest video lectures, take an infra-red sauna or do oxygen therapy while exercising in the fully equipped gym or on the latest vibration equipment technology, the Vibra-Flex. They offer 7-Day liquid cleansing alkaline feasts as well as the opportunity to stay in their lovely on site guest rooms during your healing process. Using Dr. Robert Young's foundation for physical healing, vibrational remedies addressing underlying causes of illness, alkaline colonics, and emotional energetic release sessions, they are confident they can facilitate your journey to wellness. Visit them at liphebalance.com
Stay tuned this week on our blog for more specials, healthy detox recipes and book choices.
See you at the market!
Farmer Kim
Monday, July 25, 2011
Believe & "The Apeirogarians"
Letter to CSA Members:
As High Fashion / Believe T-Shirt Launch Week comes to a closure on our farm, and we transition into this weeks Quintessence of Detox & Wellness (just sounds better than theme - doesnt it?), as we welcome two new CSA business drop points into our network - I wanted to sum up the week with a few thoughts.
We had alot of wonderful/amazing/mind blowing things happen here on the farm during Believe T-shirt Week - I will be putting some postings up on my blog redcloverfarms.blogspot.com later on tonight that you can read if you like - but I just wanted to send this brief email to you all. I keep on reminding myself that you folks signed up for vegetables - not a life story. I think it would be rather odd if we went into the local stoprite and the guy behind the deli counter pulled up a chair and started telling us about their kids, their woes and showed us their vacation photos - I think we would all be like "ok, here is my deli ticket number, keep the bologna - bye"! I've read enough about "lightning brains" and TBI to know the possible post-side effects of altered judgement and inhibition of behavior to make me question the "too much info" standards of society - and I sometimes wonder if I have a little bit of that going on. I have noticed that my boundaries have expanded from "thinking outside of the square box" - to" thinking outside of the hexogram and octogram". I think it is safe to say that I now am an "Outside of the Apeirogon Thinker" as I move forward. An apeirogon is a degenerate polygon with a countably infinite number of sides. It is the limit of a sequence of polygons with more and more sides. Like any polygon, it is a sequence of line segments (edges) and angles (corners). But whereas an ordinary polygon has no ends because it is a closed circuit, an apeirogon can also have no ends because you can never make the infinite number of steps needed to get to the end in either direction.
I think alot of farmers are Apeirogarians (I think I just made up a word! and a new t-shirt) - and my hunches were validated when a fellow RCF member told me about another local farmer who sends out Newsletters to his customers documenting his journey. She was kind enough to forward me a copy, and as I read all about his challenges - hiding in the woods from the bank when they were going to foreclose on his farm and things of that nature - the only thing that I kept on thinking of as I was reading it was "I get you,man". It's so strange to get to a point where you feel comfortable opening your world up to people who you dont really know - we are taught not to air our dirty laundry, and just to sweep those crumbs under the rug - and its so fearful to be judged by others with all that what will so-and-so think. Well, let me tell you - all of that goes right out of the window, along with the baby and the bathwater when you are a farmer. I have always been a very private person - and it wasnt until I picked that hoe up again 3-4 years ago that my ways of thinking changed. Add a CSA membership to that equation, well heck you are all family. It's very personal to a farmer when we are out there growing food for our community. When people join your CSA - the mass community becomes names and faces and families who you are farming for. As time goes on and you get to know each member more, you find youself in the fields thinking "oh jennifer is just going to love that tomato, or save those last berries for sue because she is making a pie this week".
As I have been firing through these last few very hard weeks of massive devastation here on the farm with only faith in my pocket (literally) - many folks, including friends and family ask me how I stay so optimistic. I just keep on telling them "Believe baby!" I think they are finally believing me this week as they witnessed all of the blessings that just found their way onto our farm. Many people are scratching their heads and are like "but how? what? no..really?" and I just say "told ya". It is just so funny because for many many many years when people asked me to explain what i meant when I talked about being connected and intune - I would tell them its like going to visit P. Sherman, 42 Wallaby Way, Sydney (it's where Nemo and Dory are heading in the movie Finding Nemo). My husband Mike, a fellow headscratcher - came up to me this week and said something along the lines of "Ok, so what is the story with the fish again?" and I started explaining and he stopped me and said "Oh, so you are just like Dory" and I said, "Oh my gosh - with my whole lightning forgetful brain, I am Dory". I'll blog later for those of you who want to read more. Until then, enjoy some of these scripts that I found of Dory - perfect example of what I have experienced since the "zap" Stay believing in everything that you do!
"Nemo's home from school!" Dory said brightly, turning to leave.
"Wait, Dory," Marlin exclaimed in shock. "What did you just say?"
Dory turned and looked at him strangely. "I said that Nemo's home."
"You remembered my son's name!"
"I remembered? I remembered!"
Marlin laughed. "Where did we go on our adventure?"
"P. Sherman, 42 Wallaby Way, Sydney," Dory replied promptly. "I remembered!"
"And why did we go there?"
"To find your son, Nemo." Dory started dancing. "I remembered again!"
"Fish are…."
"…Friends, not food. I remembered, I remembered, ooo yeah, I remembered," Dory chanted.
Marlin joined in. "You remembered, you remembered." When they stopped, he smiled. "Okay, let's go."
"Go where?" Dory asked, then exclaimed, "Ooo! There was something I had to tell you," before he could reply.
Marlin's expression turned cautious. "What?"
"Harpo's home from school!" Dory said, grinning. "Come on, Martin!" She swam out of the anemone. "Ow!"
Marlin shook his head and started to smile again. Some things would never change.
As High Fashion / Believe T-Shirt Launch Week comes to a closure on our farm, and we transition into this weeks Quintessence of Detox & Wellness (just sounds better than theme - doesnt it?), as we welcome two new CSA business drop points into our network - I wanted to sum up the week with a few thoughts.
We had alot of wonderful/amazing/mind blowing things happen here on the farm during Believe T-shirt Week - I will be putting some postings up on my blog redcloverfarms.blogspot.com later on tonight that you can read if you like - but I just wanted to send this brief email to you all. I keep on reminding myself that you folks signed up for vegetables - not a life story. I think it would be rather odd if we went into the local stoprite and the guy behind the deli counter pulled up a chair and started telling us about their kids, their woes and showed us their vacation photos - I think we would all be like "ok, here is my deli ticket number, keep the bologna - bye"! I've read enough about "lightning brains" and TBI to know the possible post-side effects of altered judgement and inhibition of behavior to make me question the "too much info" standards of society - and I sometimes wonder if I have a little bit of that going on. I have noticed that my boundaries have expanded from "thinking outside of the square box" - to" thinking outside of the hexogram and octogram". I think it is safe to say that I now am an "Outside of the Apeirogon Thinker" as I move forward. An apeirogon is a degenerate polygon with a countably infinite number of sides. It is the limit of a sequence of polygons with more and more sides. Like any polygon, it is a sequence of line segments (edges) and angles (corners). But whereas an ordinary polygon has no ends because it is a closed circuit, an apeirogon can also have no ends because you can never make the infinite number of steps needed to get to the end in either direction.
I think alot of farmers are Apeirogarians (I think I just made up a word! and a new t-shirt) - and my hunches were validated when a fellow RCF member told me about another local farmer who sends out Newsletters to his customers documenting his journey. She was kind enough to forward me a copy, and as I read all about his challenges - hiding in the woods from the bank when they were going to foreclose on his farm and things of that nature - the only thing that I kept on thinking of as I was reading it was "I get you,man". It's so strange to get to a point where you feel comfortable opening your world up to people who you dont really know - we are taught not to air our dirty laundry, and just to sweep those crumbs under the rug - and its so fearful to be judged by others with all that what will so-and-so think. Well, let me tell you - all of that goes right out of the window, along with the baby and the bathwater when you are a farmer. I have always been a very private person - and it wasnt until I picked that hoe up again 3-4 years ago that my ways of thinking changed. Add a CSA membership to that equation, well heck you are all family. It's very personal to a farmer when we are out there growing food for our community. When people join your CSA - the mass community becomes names and faces and families who you are farming for. As time goes on and you get to know each member more, you find youself in the fields thinking "oh jennifer is just going to love that tomato, or save those last berries for sue because she is making a pie this week".
As I have been firing through these last few very hard weeks of massive devastation here on the farm with only faith in my pocket (literally) - many folks, including friends and family ask me how I stay so optimistic. I just keep on telling them "Believe baby!" I think they are finally believing me this week as they witnessed all of the blessings that just found their way onto our farm. Many people are scratching their heads and are like "but how? what? no..really?" and I just say "told ya". It is just so funny because for many many many years when people asked me to explain what i meant when I talked about being connected and intune - I would tell them its like going to visit P. Sherman, 42 Wallaby Way, Sydney (it's where Nemo and Dory are heading in the movie Finding Nemo). My husband Mike, a fellow headscratcher - came up to me this week and said something along the lines of "Ok, so what is the story with the fish again?" and I started explaining and he stopped me and said "Oh, so you are just like Dory" and I said, "Oh my gosh - with my whole lightning forgetful brain, I am Dory". I'll blog later for those of you who want to read more. Until then, enjoy some of these scripts that I found of Dory - perfect example of what I have experienced since the "zap" Stay believing in everything that you do!
"Nemo's home from school!" Dory said brightly, turning to leave.
"Wait, Dory," Marlin exclaimed in shock. "What did you just say?"
Dory turned and looked at him strangely. "I said that Nemo's home."
"You remembered my son's name!"
"I remembered? I remembered!"
Marlin laughed. "Where did we go on our adventure?"
"P. Sherman, 42 Wallaby Way, Sydney," Dory replied promptly. "I remembered!"
"And why did we go there?"
"To find your son, Nemo." Dory started dancing. "I remembered again!"
"Fish are…."
"…Friends, not food. I remembered, I remembered, ooo yeah, I remembered," Dory chanted.
Marlin joined in. "You remembered, you remembered." When they stopped, he smiled. "Okay, let's go."
"Go where?" Dory asked, then exclaimed, "Ooo! There was something I had to tell you," before he could reply.
Marlin's expression turned cautious. "What?"
"Harpo's home from school!" Dory said, grinning. "Come on, Martin!" She swam out of the anemone. "Ow!"
Marlin shook his head and started to smile again. Some things would never change.
Saturday, July 23, 2011
Believe Demo
I rolled back in to the farm last night around 11pm after laying down the demo track of Believe. Listening to it on the way home, I really like how it is progressing - and it needs something - like A Gospel Choir for backup! I am going to give a call up to Lisa, who I think is still the director of the Voices of Freedom Gospel Choir at UCONN - which I sang in while I was in college. If I can find the newspaper clipping of my photo singing in the choir (which you will be able to spot me out right away - I was the only "white girl" in the chorus) It was pretty intimidating at first, but after a couple sessions in, I was singing Hallelujah with them like we were all family. I dont know where the video of our concert is - maybe UCONN archives has a copy I can get - but it is probably one of the most hysterical/embarrassing things you could ever see. During my heartfelt gospel solo, a fire alarm went off. At first the choir couldnt hear it over all of the singing, and then little by little, the crowd started clearing, the auditorium started filing out, the band left, lights were flashing - I had no clue...I was in a zone, singing away, belting out my praise and solo with my eyes closed, not paying attention to anything around me. Finally you hear the firemen over the intercom.."Fire, Fire...leave the building immediately" I heard that, I opened my eyes - and the look on my face is just priceless. Oh I wish I still had that tape!
Belle of the Bonity Bayou
In the spirit of High Fashion Week, we have Miss Annette coming to us straight from Mer Rouge, Lousiania. Known as the "Belle of the Bonity Bayou" she is here to give us Northeners tips on how to always look good in the summer heat, and how to really put on that Southern Charm. Here are some of her tips below:"A Buttermilk Bath words wonders for keeping your skin soft"
"A women always smells divine in scents of Gardenia or Jasmine"
"Always take the time to have your hair, makeup and nails done just right"
"Pearls and heels go with just about everything"
"A cotton floral dress keeps you cool in the summer - bring a cardigan for the evenings"
"Speak softly and use terms of endearment like "precious", "bless your heart" and "darlin"
"Toss your hair and bat your eyelashes"
"It's ok to play the role of damsel in distress on occasion"
"And most importantly always know - A way to a man's heart is through his stomach"
New Cooking Fairy
A word from The Cooking Fairy - I’ve used Kim’s produce this week to bring you some great
dishes that eat well on their own or served alongside your BBQ.
It’s getting hot, hot, hot with all these chili peppers! Cook ‘em up in jambalaya, mexican salsas
and stews or try your hand at Indian cuisine (our household favorite). However, if you store them in the fridge, I promise I will show you a way of preserving them ALL in a great salsa/relish ! Go online at www.thefairycook.com to get this recipe ahead of time, or be sure to visit Red Clover’s stand/pick up point next week to get the recipe and some amazing chilis!!
SQUASH PUDDING WITH ROASTED TOMATO VINAIGRETTE
By all means, use yellow squash or zucchini in this. A great side dish, or main course paired
with a green salad.
Serves 6-8
2 and 1/2 cups milk
1 cup yellow cornmeal
1/4 cup olive oil
3 yellow squash, diced
1 red bell pepper, diced
5 large eggs
1 tbsp chopped fresh thyme
2 tbsps chopped chives or minced scallions
1 cup crumbled chevre
Roasted Tomato Vinaigrette (recipe follows)
Preheat the oven to 350 degrees and lightly butter a 2-quart souffle dish.
Bring the milk to a low boil in a saucepan. Remove from the heat and slowly whisk in the
cornmeal.
Bring the milk to a low boil in a saucepan. Remove from the heat and slowly whisk in the
cornmeal.
Heat the olive oil in a skillet over medium heat. Add the squash and red bell pepper and cook,
stirring frequently, 3-5 minutes, until crisp-tender and set aside.
Mix together the eggs, thyme, chives, chevre in a bowl. Add the milk and squash mixture and
stir until well blended.
stirring frequently, 3-5 minutes, until crisp-tender and set aside.
Mix together the eggs, thyme, chives, chevre in a bowl. Add the milk and squash mixture and
stir until well blended.
ROASTED TOMATO VINAIGRETTE
Makes about 11/2 cups vinaigrette
5 plum tomatoes, cored and chopped
2 shallots, chopped
1/3 cup olive oil
2 tsp salt & 1tsp ground black pepper
2 tsp chopped fresh chives
1/3 cup champagne/white wine vinegar
Makes about 11/2 cups vinaigrette
5 plum tomatoes, cored and chopped
2 shallots, chopped
1/3 cup olive oil
2 tsp salt & 1tsp ground black pepper
2 tsp chopped fresh chives
1/3 cup champagne/white wine vinegar
Preheat the oven to 400 degrees.
Toss the tomatoes, shallots and olive oil in a baking pan roast for 40 minutes or until the
tomatoes are slightly brown and the skin begins to shrivel.
Place the salt, pepper, chives, vinegar, tomatoes, shallots and the oil from the roasting pan into
a food processor and process until well incorporated.
This also goes well with grilled chicken, fish or vegetables.
Toss the tomatoes, shallots and olive oil in a baking pan roast for 40 minutes or until the
tomatoes are slightly brown and the skin begins to shrivel.
Place the salt, pepper, chives, vinegar, tomatoes, shallots and the oil from the roasting pan into
a food processor and process until well incorporated.
This also goes well with grilled chicken, fish or vegetables.
BROCCOLI, CABBAGE, CUCUMBER SLAW
For Kim’s CSA customers, there was cucumber last week and some great red cabbage and I’m
told, broccoli this week - but it doesn’t matter - anything crunchy goes with this coleslaw
dressing with a kick, so be sure to improvise. You will never think of coleslaw in the same way!
Combine your choice of veggies with this spicy dressing:
Makes 1/3 cup dressing; 1/4 cup mayonnaise, 2 tbsp lime juice, 1/2 tsp cumin, 1 chili pepper
(from can of chili peppers in adobe sauce), 2 tbsp of adobe sauce from can.
For Kim’s CSA customers, there was cucumber last week and some great red cabbage and I’m
told, broccoli this week - but it doesn’t matter - anything crunchy goes with this coleslaw
dressing with a kick, so be sure to improvise. You will never think of coleslaw in the same way!
Combine your choice of veggies with this spicy dressing:
Makes 1/3 cup dressing; 1/4 cup mayonnaise, 2 tbsp lime juice, 1/2 tsp cumin, 1 chili pepper
(from can of chili peppers in adobe sauce), 2 tbsp of adobe sauce from can.
Tuesday, July 19, 2011
Fried Green Tomatoes
Made famous by the Movie "Fried Green Tomatoes" , this delicacy has become popular all over the United States. Traditionally a Southern dish the perfect "Fried Green Tomato"recipe has been searched the USA over by people hungry for a taste of Southern down-home cooking. The Whistle Stop Cafe is famous for it's fried green tomatos. Fanny Flagg penned the book "Fried Green Tomatos" and brought overnight fame to the small cafe on the outside of Birmingham, Alabama. The Whistle Stop has been renamed "Irondale Cafe" and is located in the town it was named after.
When choosing tomatoes for this recipe, choose a firm light green tomato.
Put enough oil in a skillet to cover the bottom (about 1/4 inch thick)
Heat the oil until it sizzles
Slice your green tomatoes (normal thickness)
Pour into plastic bag:
Flour
Salt to taste
Pepper to taste
Have two bowls ready:
1st bowl - crack a couple of eggs and stir well.
2nd bowl - pour some flour into it.
Order of preparation:
Dip sliced tomato into flour in bowl
Then dip into the beaten egg
And Last-- dip into the bag with flour/salt/pepper mixture.
When your bag has enough tomatoes in it to shake, shake vigorously.
From this bag put coated tomatos into the hot oil in skillet.
The tomatoes will not take long to cook, check in a few minutes and turn.
After they are cooked on both sides to your preference, drain on a paper towel.
This method produces a crispy, fried green tomato.
ENJOY!!!
When choosing tomatoes for this recipe, choose a firm light green tomato.
Put enough oil in a skillet to cover the bottom (about 1/4 inch thick)
Heat the oil until it sizzles
Slice your green tomatoes (normal thickness)
Pour into plastic bag:
Flour
Salt to taste
Pepper to taste
Have two bowls ready:
1st bowl - crack a couple of eggs and stir well.
2nd bowl - pour some flour into it.
Order of preparation:
Dip sliced tomato into flour in bowl
Then dip into the beaten egg
And Last-- dip into the bag with flour/salt/pepper mixture.
When your bag has enough tomatoes in it to shake, shake vigorously.
From this bag put coated tomatos into the hot oil in skillet.
The tomatoes will not take long to cook, check in a few minutes and turn.
After they are cooked on both sides to your preference, drain on a paper towel.
This method produces a crispy, fried green tomato.
ENJOY!!!
The Crawfish Boil
What a way to throw a party. Great food, lots of people, and piles of spicy boiled seafood. If you've never been to a Louisiana Crawfish Boil, you're missing out -- so why not give it a go yourself!
This boiled crawfish recipe is adapted from the Jazz and Heritage Festival Cookbook, now sadly out of print. This is the way boiled crawfish were prepared by the Jazzfest food vendors of New Orleans.
This boiled crawfish recipe is adapted from the Jazz and Heritage Festival Cookbook, now sadly out of print. This is the way boiled crawfish were prepared by the Jazzfest food vendors of New Orleans.
Ingredients
"Place all ingredients but the crawfish in the biggest pot that you can get your hands on and bring to a good boil for about 15 minutes. As all comes to a boil, put you face over the steam and take 10 deep breaths, as the boiling cayenne, garlic and lemon mist is good for your soul - being careful to breathe only through your nose.
"In the meantime, the crawfish should have been soaking in cold fresh water, with a couple of boxes of salt emptied into it as to allow "mud bugs" to be spitting out the mud.
"Put crawfish in boiling water. After water comes to boil again, add 10 ears freshly peeled corn of the cob and 20 small potatoes. Allow 8-10 minutes cooking time. Remove and add a bag or two of ice to cool the crawfish water, and allow the crawfish to soak in the pot for another 10 minutes after turning off the boiling water. Strain and serve the crawfish hot with the garlic cloves, potatoes and corn."
For a great seafood dipping sauce, take some ketchup, add horseradish and Tabasco to taste, and finish with a squeeze of fresh lemon juice (never use that swill out of the bottle). Mix and dip. That's how we do it in Louisiana.
Eating instructions: Find the biggest crawfish in the pile. Break the tail off of the crawfish, and slurp all the good juice and fat out of the head. Peel off the first section of the crawfish tail shell, pinch the bottom of the tail, and the meat pops right out. Eat. Drink. Repeat.
CSA - High Fashion Week
It is all about High Fashion here at Red Clover Farms as we officially launch our custom Believe T-Shirts! This week we have fashion tips from Miss Annette, "The Belle of Bonity Bayou." Straight from Mer Rouge Louisiana, she knows how to always look good in the summer heat.
We are bringing you to the Deep South this week - to Cajun Country. Just past the Paper Mill, near the Soybean Field, under the Cypress Tree. Puppies hush as washboards keep rhythm to the Zydeco beat. Crawfish and Gators look on as you Savor the Art of Creole Cuisine.
"Les haricots ne sont pas salés", "The Snap Beans Aren't Salty"
The Belle of Bonity Bayou
In the spirit of High Fashion Week, we have Miss Annette coming to us straight from Mer Rouge, Lousiania. Known as the "Belle of the Bonity Bayou" she is here to give us Northeners tips on how to always look good in the summer heat, and how to really put on that Southern Charm. Here are some of her tips below:"A Buttermilk Bath words wonders for keeping your skin soft"
"A women always smells divine in scents of Gardenia or Jasmine"
"Always take the time to have your hair, makeup and nails done just right"
"Pearls and heels go with just about everything"
"A cotton floral dress keeps you cool in the summer - bring a cardigan for the evenings"
"Speak softly and use terms of endearment like "precious", "bless your heart" and "darlin"
"Toss your hair and bat your eyelashes"
"It's ok to play the role of damsel in distress on occasion"
"And most importantly always know - A way to a man's heart is through his stomach"
Friday, July 15, 2011
Written Words Bookstore of Shelton
Meet Dorothy-
No we are not in Kansas folks, we are in Shelton Connecticut - at Written Words Bookstore. A place that is kind of OZ-ish in a way, because it's like it just landed there - maybe twirled right in during one of our last storms! (did you know that we had tornadoes here in CT?)
So it is plunked right down in Shelton, and I must have driven by the place at least a dozen times, not knowing the magic and mystery and romance and thrills that awaited me inside!
I stumbled upon this place about a month ago, right after my big zap (lightning). I crossed The Derby/Shelton Bridge and went to visit Guy Beardsely, a fellow organic farmer located just across the river from me, to see what he had going on-what was growing, any surplus - because I knew from the start that we were going to need some type of supplemental help this season, as I recovered.
Quick side note on the Derby / Shelton Bridge : It's so funny because I am sure that this bridge has a real name, but round' here people just call it "The Derby / Shelton Bridge". And growing up listening to my grandmother and her vintage stories, all dramatics in history took place on The Derby / Shelton Bridge. "That Betsy was so fed up with doctors giving her all those pills, that she took them down to The Derby / Shelton Bridge and threw them in and has never felt better". Or, "I remember when Julia was so mad at her beau that she went to the Derby / Shelton bridge and threw her engagement ring right into the river".
Now, giggling every time I go over The Derby / Shelton Bridge because it has held so many historic events, I can't help but wonder what treasures lay below - and if they ever have to drain the river - I am there!
Back on track - So Guy introduced me to the Stella Nostra Calender of gardening and swears by it. Its like you plant your root crops on this day, and your fruiting crops on that day. Luckily, I caught him on a "Grey Day" - meaning don't plant, so he had some time to chat. I asked him where I could find such a thing - and he pointed me in the direction of Written Words Bookstore, just around the bend - and to ask for the owner Dorothy. He said that she usually has them in stock and that she orders them now because he has stirred up quite a demand for them.
So back in the car, around the bend to Written Words I Go. I was thinking, there is a bookstore here in Shelton? There is a Dorothy? Really? Why yes there is! Although the Yellow Brick Road is really Rte 110, and I didnt see any Ruby Red Slippers attached to striped stockings tucked under the corner of the building (oh I looked!) - Dorothy was right there front and center to welcome me into her shop!
Unfortunately, for me they were sold out of the Stella Nostra Calenders, due to customer demand. But as we chatted, it did stir up some ideas of how I could incorporate Dorothy into our CSA madness! She was my type of gal - smart, funny, clever, witty - everything that you would want from a bookshop owner - someone who knew the perfect book to recommend - perfect!
So I brainstormed - and came up with CSA Weekly Themes - and Dorothy could recommend a book each week to go along with it. I figured nothing would be more suiting than a book on proper manners and etiquette to start the summer season off - those lucky members who have been with us since spring have witnessed how our farm has been kicked around with downright dirty games played by market masters and competitive farmers this year -ouch! Sometimes adults forget how to use their manners, and this light-hearted comical book that Dorothy suggested was just perfect! It's also great for outdoor summertime entertaining ideas as well! So I ordered a case!
Each week Dorothy will suggest a book to go along with what we have growing / and going on here at the farm. If you love the recommendation, I am hoping that you will support her as a small business owner and order your book directly from her! Mention that you are a Red Clover Member!
Check out her web at http://www.writtenwordsbookstore.com/ . Her blog posts are hysterical, and I am copying some below, so you can get the feel of her sense of humor!
April 27, 2011
Overheard at the Bookstore……
Filed under: Uncategorized — by Dorothy @ 1:56 am
“Is this a library?”
“Have you read this?”
“How about this?”
“And this? And this?? How about this???”
“These books are for sale, right?”
“I’d like to place an order to go.”
“This isn’t Chinatown Shelton?”
“This is the BEST book I have ever read!”
“This is the WORST book I have ever read!”
“Mommy, are we renting these books?”
“Ooh, can I have a bookmark?”
“Your last bookmark is still under the couch.”
“Pleeeeeeeeeeeease can I have a bookmark??”
“You don’t even read!”
“Do you have a bathroom?”
“Do you have the one about Justin Bieber?”
“Can you get James Patterson here?”
“How about Stephenie Meyers?”
“Chinatown Shelton? I’d like a #4 with fried rice, please.”
“I don’t remember the title.”
“I don’t remember the author.”
“I don’t remember what it’s about…”
“It’s blue.”
“What do you mean this isn’t Chinatown Shelton?!”
“But I AM looking at the menu!”
“Oh.”
“My son hates reading.”
“My son loves reading.”
“Do you have the one by that guy who’s really famous?”
“It’s yellow.”
“I need it for school.”
“I need it for work.”
“I need it.”
“This isn’t Chinatown Shelton, is it?”
“I’ll wait ’til it comes out in paperback.”
“I only read hardcovers.”
“No, I am NOT buying you another bookmark.”
“Oooh…..do you want a bookmark?”
“I love bookstores!”
“I’ve always wanted to own a bookstore.”
“My dream is to open a bookstore!”
“I’m just browsing. I’m waiting for my food from Chinatown Shelton.”
“I’m waiting for my pizza.”
“I just dropped my dog off at the groomer’s.”
“I’m waiting for my prescription.”
“I just came from the doctor’s.”
“I’m going to the doctor’s.”
“I have some time to kill.”
“Smells good in here.”
“Hmmm…..books……..”
“Gotta have my books!”
“I’d like to stick to my favorite authors.”
“I’ll try anything! What would you recommend?”
“I like romance with a hint of mystery.”
“Zombies!”
“Mysteries.”
“A good mystery.”
“Mysteries. The kind that’s not gory.”
“Agatha Christie-like mysteries.”
“Historical fiction.”
“I can’t stand historical fiction.”
“It’s for my friend.”
“It’s for my mom.”
“It’s for my nephew.”
“It’s for my sister.”
“My dog ate my last copy.”
“Is that a real bird??”
“Hello? Chinatown Shelton?”
No we are not in Kansas folks, we are in Shelton Connecticut - at Written Words Bookstore. A place that is kind of OZ-ish in a way, because it's like it just landed there - maybe twirled right in during one of our last storms! (did you know that we had tornadoes here in CT?)
So it is plunked right down in Shelton, and I must have driven by the place at least a dozen times, not knowing the magic and mystery and romance and thrills that awaited me inside!
I stumbled upon this place about a month ago, right after my big zap (lightning). I crossed The Derby/Shelton Bridge and went to visit Guy Beardsely, a fellow organic farmer located just across the river from me, to see what he had going on-what was growing, any surplus - because I knew from the start that we were going to need some type of supplemental help this season, as I recovered.
Quick side note on the Derby / Shelton Bridge : It's so funny because I am sure that this bridge has a real name, but round' here people just call it "The Derby / Shelton Bridge". And growing up listening to my grandmother and her vintage stories, all dramatics in history took place on The Derby / Shelton Bridge. "That Betsy was so fed up with doctors giving her all those pills, that she took them down to The Derby / Shelton Bridge and threw them in and has never felt better". Or, "I remember when Julia was so mad at her beau that she went to the Derby / Shelton bridge and threw her engagement ring right into the river".
Now, giggling every time I go over The Derby / Shelton Bridge because it has held so many historic events, I can't help but wonder what treasures lay below - and if they ever have to drain the river - I am there!
Back on track - So Guy introduced me to the Stella Nostra Calender of gardening and swears by it. Its like you plant your root crops on this day, and your fruiting crops on that day. Luckily, I caught him on a "Grey Day" - meaning don't plant, so he had some time to chat. I asked him where I could find such a thing - and he pointed me in the direction of Written Words Bookstore, just around the bend - and to ask for the owner Dorothy. He said that she usually has them in stock and that she orders them now because he has stirred up quite a demand for them.
So back in the car, around the bend to Written Words I Go. I was thinking, there is a bookstore here in Shelton? There is a Dorothy? Really? Why yes there is! Although the Yellow Brick Road is really Rte 110, and I didnt see any Ruby Red Slippers attached to striped stockings tucked under the corner of the building (oh I looked!) - Dorothy was right there front and center to welcome me into her shop!
Unfortunately, for me they were sold out of the Stella Nostra Calenders, due to customer demand. But as we chatted, it did stir up some ideas of how I could incorporate Dorothy into our CSA madness! She was my type of gal - smart, funny, clever, witty - everything that you would want from a bookshop owner - someone who knew the perfect book to recommend - perfect!
So I brainstormed - and came up with CSA Weekly Themes - and Dorothy could recommend a book each week to go along with it. I figured nothing would be more suiting than a book on proper manners and etiquette to start the summer season off - those lucky members who have been with us since spring have witnessed how our farm has been kicked around with downright dirty games played by market masters and competitive farmers this year -ouch! Sometimes adults forget how to use their manners, and this light-hearted comical book that Dorothy suggested was just perfect! It's also great for outdoor summertime entertaining ideas as well! So I ordered a case!
Each week Dorothy will suggest a book to go along with what we have growing / and going on here at the farm. If you love the recommendation, I am hoping that you will support her as a small business owner and order your book directly from her! Mention that you are a Red Clover Member!
Check out her web at http://www.writtenwordsbookstore.com/ . Her blog posts are hysterical, and I am copying some below, so you can get the feel of her sense of humor!
April 27, 2011
Overheard at the Bookstore……
Filed under: Uncategorized — by Dorothy @ 1:56 am
“Is this a library?”
“Have you read this?”
“How about this?”
“And this? And this?? How about this???”
“These books are for sale, right?”
“I’d like to place an order to go.”
“This isn’t Chinatown Shelton?”
“This is the BEST book I have ever read!”
“This is the WORST book I have ever read!”
“Mommy, are we renting these books?”
“Ooh, can I have a bookmark?”
“Your last bookmark is still under the couch.”
“Pleeeeeeeeeeeease can I have a bookmark??”
“You don’t even read!”
“Do you have a bathroom?”
“Do you have the one about Justin Bieber?”
“Can you get James Patterson here?”
“How about Stephenie Meyers?”
“Chinatown Shelton? I’d like a #4 with fried rice, please.”
“I don’t remember the title.”
“I don’t remember the author.”
“I don’t remember what it’s about…”
“It’s blue.”
“What do you mean this isn’t Chinatown Shelton?!”
“But I AM looking at the menu!”
“Oh.”
“My son hates reading.”
“My son loves reading.”
“Do you have the one by that guy who’s really famous?”
“It’s yellow.”
“I need it for school.”
“I need it for work.”
“I need it.”
“This isn’t Chinatown Shelton, is it?”
“I’ll wait ’til it comes out in paperback.”
“I only read hardcovers.”
“No, I am NOT buying you another bookmark.”
“Oooh…..do you want a bookmark?”
“I love bookstores!”
“I’ve always wanted to own a bookstore.”
“My dream is to open a bookstore!”
“I’m just browsing. I’m waiting for my food from Chinatown Shelton.”
“I’m waiting for my pizza.”
“I just dropped my dog off at the groomer’s.”
“I’m waiting for my prescription.”
“I just came from the doctor’s.”
“I’m going to the doctor’s.”
“I have some time to kill.”
“Smells good in here.”
“Hmmm…..books……..”
“Gotta have my books!”
“I’d like to stick to my favorite authors.”
“I’ll try anything! What would you recommend?”
“I like romance with a hint of mystery.”
“Zombies!”
“Mysteries.”
“A good mystery.”
“Mysteries. The kind that’s not gory.”
“Agatha Christie-like mysteries.”
“Historical fiction.”
“I can’t stand historical fiction.”
“It’s for my friend.”
“It’s for my mom.”
“It’s for my nephew.”
“It’s for my sister.”
“My dog ate my last copy.”
“Is that a real bird??”
“Hello? Chinatown Shelton?”
July CSA Featured Member of the Month
July's featured CSA member brings us our very own Hildi Todrin of Crane Song Photography, located in Stamford Ct. Just one look at her website and bio, you will say "Wow, what a talented gal!" She is available for family portraits, weddings, special occassions, Bar/Bat Mitzvahs & more! See for yourself what Hildi is ready to capture for you at http://cranesongphotography.com/
In Hildi's Words:
"For us, these three words capture the essence of marriage, and also the crane. Did you know that cranes can live up to 80 years and that they mate for life? Each spring, as they begin their courtship and mating ritual, they sing to each other. What a powerful metaphor for a wedding photographer, and for us, even more so as a husband & wife team!
We have loved the majesty and symbolism of the crane for years, especially the Japanese (red-crowned) crane, or Tsuru. We collect special pieces of crane art, including paintings and the sculpture you see when you come up our driveway.
According to Japanese folk lore, they live 1000 years, which gave rise to the notion of folding 1,000 paper cranes before marriage. It is said that if you have the patience to fold 1,000 origami cranes, surely you would have the patience for a successful marriage.
We are Hildi and David Todrin. Husband and wife, wedding and special event photographers. We pride ourselves in our seamless, non-obtrusive approach to your celebration. We are there to capture the moments and details of your event without intruding on them.
In addition to Wedding Photography, we photograph Bar/Bat Mitzvahs and other special events. We also enjoy taking Family Portraits.
Our studio is based in Stamford, CT, and we primarily serve the greater New York City Area. This includes Fairfield County, CT, where we work with clients in Westport, Wilton, Weston, Norwalk, New Canaan, Darien, Stamford and Greenwich. We also work in New York City as well as Westchester County, New York, in areas such as North Salem, Larchmont, Mamaroneck, Scarsdale and Tarrytown.
If you are planning a destination wedding, we are available to travel.
Please contact us to inquire further".
Crane Song Photography Stamford, Connecticut 203-273-8084 hildi@cranesongphotography.com
Here is some of Hildi's work below:
CSA - Etiquette & Outdoor Entertaining
" To be a successful hostess, when guests arrive say, "At Last!" and when they leave say, "So Soon!" unknownThis week at Red Clover Farms it's all about Etiquette & Outdoor Entertaining, and our CSA members can find "The Little Pink Book of Etiquette" in their boxes! This perfect little primer teaches you how to get it right the first time, and does so with incisive humor and flair. Avoid Oops Moments in all areas of your life, from everyday conversation, to proper behavior at ceremonies and special occasions (Dont burn that wedding toast!), with everything, in between. Just say No thank you to bad manners!
Be sure to check out our blog, which features great specials for your summertime events. Need flowers in a jiffy? James at McArdles Florist has it covered with "The Perfect Hostess". Joanna, our "Cooking Fairy" is available to whip up menus, (and even host and cook too!) for any affair. Dorothy from "A Written Word" bookshop, will be happy to order a copy of the book to give to your friends!
Thursday, July 14, 2011
"The Perfect Hostess" only at McArdles Florist
Need that perfect something for your summertime affair? Look no further, it's "The Perfect Hostess" - available only at McArdles Florist. Always just right, and tailored to suit any occassion this season - "The Perfect Hostess" will dazzle your guests and add flair to any event! Invited to the party (lucky you!) and need something just perfect to bring? Experience the "Cut and Go Center"- grab a bouquet with hot summery colors hand tied and ready to drop into a vase 35.00-50.00. Small sunflowers tied with raffia and dropped into a vase for 45.00. Kale and Cymbids tucked in in a clay pot 60.00. Small ivy, tubed flowers, daisies - the possibilities are perfectly endless!
Cooking Fairy Recipes
This week at the market you can find:
Romaine Hearts, Celery, Mizuna, Heirloom Lettuce, Mesclun Mix, Tsoi Sim, Baby Spinach,Kohlrabi, Hot Peppers, Cucumbers, Squash, Zucchini, Corn & More!
PASTA WITH ZUCCHINI PUREE, MINT & EGGS
A great way to use all that squash and zucchini, and yet very quick and easy. Dinner is
on the table in minutes.
Serves 6
1/4 cup extra virgin olive oil
6 garlic cloves, thinly sliced
6-7 medium zucchini (you can use yellow squash too)
1 tbsp chopped fresh mint
2 medium tomatoes, seeded and diced
2 cubes or 2tsp chicken bouillon base
freshly ground pepper and kosher salt
6 tablespoons grated Parmigiano Reggiano
18 ounces good quality dried pasta noodles
Bring a large pot of salted water to boil for the pasta and a wide saute pan of water to
boil for the eggs.
Make the puree: In a large skillet over low heat, warm the oil. Add the garlic and saute
until softened, but not browned. Raise the heat to high and add the zucchini, mint
tomatoes, chicken bouillon, 1tsp salt and some pepper to taste. Cook, stirring
occasionally until the zucchini is al dente. Let cool slightly. Transfer half the mixture to a
food processor and pulse until it is the texture of porridge. Return the puree to the pan
and warm through.
Meanwhile, cook the pasta according to the packet directions. Let the water for the eggs
reach a rolling boil (it should be 2-3 inches deep). Crack an egg onto a saucer and
lower it gently into the water. Remove with a slotted spoon after 11/2 minutes.
Fold your sauce and pasta together. Add the egg on top and a sprinkling of black
pepper and Parmigiano Reggiano
THAI PORK OMELETTE WITH TOMATOES AND FRESH HERBS
serves 4
2 tbsp grapeseed oil
1 medium-hot pepper (optional)
4 scallions
4 cloves garlic, minced
1lb ground pork (or turkey)
7 eggs, lightly beaten
1 large heirloom tomato or several cherry tomatoes, diced
2" piece of ginger, grated
basil
cilantro
mint
head of Boston or Romaine lettuce
Separate, wash, and dry the salad leaves and set aside.
Pick a handful of each of the herb leaves, or whatever combination you have to hand
and roughly chop. Coat a large skillet with the oil. Saute onions, garlic, chile pepper and
ginger. After about 45 seconds, add pork and stir-fry until cooked through. Spread the
contents of the skillet in an even layer and add the beaten eggs. Distribute the chopped
tomato over the omelette as it cooks and sprinkle with the herbs. Pull sides of omelette
towards center of skillet as it cooks, letting uncooked egg run underneath. When it is
almost cooked, either turn the omelette to brown the other side or place the pan under
the broiler for a few minutes to brown the top. When cooked, serve wrapped in lettuce
Friday, July 8, 2011
Believe Custom T-Shirts
We all heard the saying "When life gives you Lemons, make Lemonade".
So, holding true to those words of wisdom-
"When life gives you a Lightning Bolt, make a T-Shirt" and give out a Free CD .
Order your custom Red Clover Farms Believe T-Shirt today to help support a good cause. They are extra comfy, and great for just about anything - camping, hiking, farming, and more (just remember to head indoors if you hear thunder)!
They travel well, make great gift ideas, and even are perfect for community groups and leagues. Go Team Red Clover!
They come in XS, S, M, L, XL, XXL, XXXL.
If you order now, you get the FREE bonus CD original single Believe - written, recorded and signed by Farmer Kim herself!
Easy to order - Send an email to let me know how many you want and the sizes. redcloverfarms@hotmail.com. Then mail your payments to: Red Clover Farms / Believe PO Box 897 Seymour, Ct 06483
Only $20 plus $4.95 s&h. Free shipping on orders over 10 t-shirts.
10% of all sales will go to Lightning Strike & Electric Shock Survivors International Inc.
Thursday, July 7, 2011
Welcome McArdles Florist
We will be working with McArdles Florist located in Greenwich Connecticut this year! We are so excited because today I stopped by the Garden Center, and it is Blooming with so many vibrant colors. The place is just magical - one minute you are in the heart of the bustle on The Avenue, and then as you cross over into their driveway, it's like you are instantly transported to another world - a world where hummingbirds meet, and lilacs dance, and the sunshine always plays.
For those of you lucky enough to have experienced the center for yourself, you will know what I am talking about when I mention their customer service. Really, I'm not just saying it! The staff is just so courteous, so knowledgeable about their plants and can help you with all your gardening needs.
McArdles will be our drop off CSA location for Greenwich, and boxes will be available after 10am on Thursdays. You can sign up for any of our CSA's through McArdles, just ask for James!
James will be posting some great flower gardening tips soon, so stay tuned! You can visit their website at http://www.mcardles.com
Welcome them to our team of experts!
McArdles will be our drop off CSA location for Greenwich, and boxes will be available after 10am on Thursdays. You can sign up for any of our CSA's through McArdles, just ask for James!
James will be posting some great flower gardening tips soon, so stay tuned! You can visit their website at http://www.mcardles.com
Welcome them to our team of experts!
RECIPES FOR WEEK OF 10 JULY
This week on the farm....assorted lettuce, fava beans, peas, thyme, oregano, parsley, peppermint, spearmint, wintergreen, sage,chives, zucchini, yellow squash, bok choy, arugula, kale, katsoi, cauliflower leaves, celery tops,strawberries
I hope you got a chance to try last week’s recipes. Kim has got so much great produce this week, I was spoiled for choice to pull some of my favorite recipes in this small space! However, she’s also showcasingsome more unusual items that you definitely won’t see at the store - so I wanted to offer inspiration for those as a priority Next week zucchini will be featured in a super healthy and delicious pasta dish.
Email Kim/me with your recipe comments!
CELERY LEAF PESTO Yields 2-3 cups pesto
4 cups celery leaves
1/3 cup raw almonds
3/4 cup extra virgin olive oil
2 cloves garlic, chopped
1/3 cup grated Parmigiano Reggiano
1 tsp Kosher salt
2 cloves garlic, chopped
1/3 cup grated Parmigiano Reggiano
1 tsp Kosher salt
Combine all ingredients in a food processor. Serve with pasta or potatoes. Add chicken/fish to your dish as desired.
To freeze: store in small cartons or ice cube trays. Pesto will defrost and refreeze quite safely. Let us know how you like this pesto instead of the usual favorites!!
PEAS, PEAS, PEAS...PLEASE!!
One for the kids - to both prepare and enjoy! But this is so very good, you’ll be dishing it up for grown ups too. Children love to snap peas and Kim’s peas are simply amazing!
PEA & TARRAGON BUTTER
1/3 cup peas, blanched and cooled
11/2 tsp chopped tarragon
1/4 tsp salt
1 stick softened unsalted butter
Combine all ingredients. Add to pasta with a handful of crumbled goat cheese. Add black pepper. It’sseriously good! And yes, my children loved it - all three! A miracle.
ROASTED CAULIFLOWER LEAVES
Not all leaves are edible! Take rhubarb for example - a big no, no! However, you’re getting cauliflowerleaves this week and yes, they are edible! Roasted with garlic and some seasonings, they make a greatside next to grilled fish, pork, chicken or red meat.
Preheat oven to 400F
Wash and rinse your cauliflower leaves. Chop your leaves and any cauliflower into generous bite size portions. Chop 2-3 cloves of garlic, 1 tbsp of soy sauce, 2 sliced scallions and combine with 1tbsp of sesame oil and 1 tbsp of olive oil. Lay on a baking tray lined with parchment paper and roast for 20 mins/until just browned around the edges.
STRAWBERRY SALAD WITH CANDIED ALMONDS AND GOAT CHEESE 8 servings
Dressing1/4 cup vegetable oil
2 tbsp raspberry vinegar
1 tbsp Worcestershire sauce
2 tsp poppy seeds
2 scallions
1/2 tsp salt
Sugared Almond
1/2 cup whole almonds
1/4 cup granulated sugar
2 tsp water
Salad
large bunch of red/green leaf lettuce
2 cups strawberries
Combine dressing ingredients well. Place almonds, sugar and water in a small frying pan and stir until sugar melts and is golden brown coating all the nuts with an even golden color. Turn out onto parchment paper and let cool. Chop when cooled. Wash lettuce and spin or dry well. Combine almonds, lettuce and strawberries and toss with dressing. Sprinkle goat cheese over top and serve.
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