Pam Tillis, The No Crock Betty | An Organic Cooking Blog

August 22, 2011
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Get Off Your Can… and Can!

Ancient pharaohs were buried with their pets and favorite possessions. My husband wants Loveless Café’s blackberry jam in his coffin. Every great biscuit deserves a great jam and Loveless makes great jams. But until you have the opportunity to drop in there for a visit why not try making some “after-life worthy” jam yourself?

Right now the kitchen looks kinda like a crazy, mini-factory. There’s a glow on my face from the steamy pots on the stove. The kitchen smells amazing. Sparkling jars lined up. My cooking pal’s helping me; my culinary version of Thelma and Louise. We’re full of “Can Do Spirit!”

It all started with the box of veggies we get once a week from a nearby farm. We just can’t seem to eat it all. I’m afraid if I eat another cucumber I’ll turn into one, so I decided to gather up some canning supplies, get off my can and go for it!

If you block out a little time to try this you may find the fantastic taste, the sight of pretty jars lining the pantry, and the “I can do any darn thing I set my mind to” feeling is one you’ll get hooked on. Now that the process is demystified for me - chutneys, chow chow, pickles, jam, here I come! Plus, like so many things our ancestors did, canning is GREEN! Growing your own or shopping local saves shipping fuel and the jars can be used over and over.

Try canning the first time with a buddy, someone to help keep things moving. It’s more fun and less intimidating. Invite friends to bring their own harvest! Everyone has their strengths. I’m a fast chopper. My friend Kim is good at reading directions. You can get creative with ingredients and flavors later but good technique is CRUCIAL. It’s all about keeping the jars and food so clean that nothing dangerous wants to grow in there… The whole time I was sterilizing my stuff I sang “Like a Surgeon” to the tune of Maddona’s “Like a Virgin”….

Before hand, spend a little study time reading up on canning and comparing recipes and techniques. I called my Mom several times along the way for her input on one thing or another. Try talking to any one you know who cans for helpful tips. As with anything, it helps to think through the process ahead of time. Round up your supplies then pick a day to actually can when you’re unhurried. I remember seeing my mom work for a whole week and put up a seemingly whole garden’s worth of jars. I SUGGEST START WITH SOMETHING SMALL.

Sweet Pickles

Tip: Ball makes a great canning “ kit”

16 cups cucumbers… UNWAXED
4 medium white onions
1/3 cup pickling salt *Note if you substitute kosher add 2 tsp. more *NO TABLE SALT
2 cloves crushed garlic
3 cups sugar
3 cups cider vinegar
1 ½ tsp ground tumeric
4 cloves
1 ½ tsp celery seeds

The basics are:
1.   In large non-reactive pot combine cucumbers, onion, garlic, salt. Top with crushed ice. Cover. Chill for 3 to 12 hours. Drain. Set aside.
2.    Bring a tall stock pot of water to a boil, sterilize 8 pint jars, set aside but keep pot boiling.
3.   In the first pot combine spices, vinegar and sugar. Bring to boil, stir, add cucumbers and onion, return to boil then remove from heat.
4.   Fill sterilized jars to within ½ inch of rim. Wipe the rims clean for a good seal. Put on lids - NOT too tightly.
5.   Place filled jars in boiling stock pot, process for 10 minutes from the time the water returns to a boil. Remove from water.
6.   COOL.

July 5, 2011
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Notes from the Kitchen – 7/5

I got into some fun stuff last week here in Nashville. Matt and I went for a walk on Saturday night and walked down to Centennial Park. We totally stumbled into a free outdoor dance to this fabulous orchestra, the Jerry Vinett Big Band. It was magic to just happen upon it… We danced a few and then walk back home, totally jazzed. (Pardon the pun)

Played a benefit for Tuscaloosa on Sunday. Our friend Tommy Wilcox from Tommy Wilcox Outdoors (you may have seen him in the great outdoors, fishing, and hunting show), asked us to be a part and we were happy to help. Met the new artist Corey Smith there. Great guy. Cool story. Check him out! Hope he goes far…

Playing in Tuscaloosa!

Corey Smith in Tuscaloosa!

Got some writing in last week too! Wrote with Jamie Lynn Spears, she is going to be big. Wrote with my friend Odie Blackmon, who has “I May Hate Myself In the Morning” under his belt, and great writer Bobby Tomberlin. Super fun! Then I hung out with my friends Deanna Walker, the songwriter teacher at Vanderbilt and her hubby Rick Beresford the songwriting professer at Belmont… drank wine and talked about how to find sanity in this insane bizness… We all agreed that no matter how many things are tugging at us, we can’t let summer pass us by with out enjoying the view!

Worked in the studio a bit……. Then, held a 51 hour old person - my best friend’s 1st granddaughter, Tigerlilly Olympia Tashian. That was definitely the highlight of the week….

Other than that not much goin’ on!
Hugs, Pam

June 24, 2011
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This Country Girl goes Pop(sicle)!

“Summer is when laziness finds respectability.” – Sam Keen

Every now and then you stumble across one of those “oh yeah I forgot how simple – why am I not doing this all the time? ” – ideas. That’s what happened to me a few days ago. I made a smoothie for breakfast, as I’m accustomed to doing. Funny enough, it started as a craving for cornbread. I wanted old fashioned, made from scratch, got to be buttermilk cornbread. But then the farmers’ market buttermilk I bought was so delicious it inspired me to make a smoothie with buttermilk as my base, instead of the usual yogurt. Not low fat I admit, but occasionally, I say, go for it. It has a refreshing tang to it. I should say twang since nothing says country like buttermilk! My concoction was simple – Banana, Buttermilk, Cocoa powder and honey. I added a little bee pollen for energy and allergies, a few pumpkin seeds for magnesium and protein, a dash of nutmeg. Never did make the cornbread…

A few days later on my morning walk, I found myself contemplating the stifling heat. According to those guys who know stuff, our climate’s only going to get warmer. If you live in Canada and Alaska your probably happy. Elsewhere summers are challenging. I figure we’re all going to have to get savvy about ways to keep cool.

That’s when the idea of Popsicles hit me. My mind raced with memories of chasing down the neighborhood ice cream truck, sitting on the front porch with whatever flavor you had running down your arm, a happy barefoot gang with brightly colored tongues. Suddenly I was 10 again.

I decided to adapt my recipe for the chocolate banana buttermilk smoothie for my popsicles. A little time online introduced me to the cool world of frozen treats and after that my imagination went into overdrive with the possibilities.

While there are tons of recipes out there, on line and in cookbooks, making your own pops recipe is easy. You’ll want to check out what’s available currently in popsicle molds – everything from monster shapes, flowers, to rings and rocket ships. I found mine at Bed Bath and Beyond. Tupperware also makes them. Some post I ran across said single serve molds are easier than the connected ones, makes sense. I liked this idea. Try putting a popsicle stick through the slit in the top of foil covered yogurt cups and freezing. Seems to me you can make these as healthy or decadent as you please. You could sneak veggies, yes veggies, in the juices for your kids. You could make adult pops by freezing cocktails. There’s a ginger tea pop for morning sickness. Where was this when I needed it? One things for sure. This country artist is going Pop (sicles)!

Chocolate Banana Buttermilk Pops

2 cups buttermilk

2 tbsp unsweetened cocoa powdered (I like organic)

1 banana

3 tbsp Honey

6 drops liquid stevia

¼ tsp nutmeg

Blend well to totally emulsify cocoa

Pour into pop molds

Clear flat space in freezer

Freeze

To remove from molds just run briefly under hot water

You can add nuts, candy sprinkles, fruit or fruit slices. HAVE FUN!

Try: Iced chai tea or coffee, pineapple carrot, or herb and lemonade pops

Tips: Leave room at the top of the mold. Liquid expands as it freezes. Juice or tea freezes rock hard. Adding more sweetener or less water helps make a softer pop.

Nutrition Facts thanks to http://caloriecount.about.com/cc/recipe_analysis.php

June 21, 2011
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Notes from the Kitchen – 6/21

Having a staycation. I got soooo busy last month, the nice folks at Country Weekly took pity and gave me the month off from my column. Just turned in the draft and photo for next month’s. Back in the saddle, yay! Started the week off right at the farmers market.Followed by a Costco shopapalooza.

Made Granola bars, Cauliflower with feta and mustard under the broiler, Haddock in cream sauce over yellow rice. Lot’s of smoothies for super energy! Great to be home for a few days

June 14, 2011
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Greens Go Global

You might be surprised to see this dish in my Country Weekly column. An Indian dish from Pam Tillis? Hang with me and it’ll all make sense.

Some foods are amazingly universal. Lets take grits, for example. In Mexican food they’re masa, Italian food – polenta. Matza is not cornmeal but it is suspiciously similar to grits. I was intrigued to find that one of India’s most beloved dishes is their version of cornbread and turnip greens — ssarson ka saag (greens) and makki ki roti (cornbread).

I get on a soap box about greens. I’m often asked why dad looks so great at the age of 78. He swears that his fountain of youth is turnip greens. He cooks up no less than two pots of greens a week. There really is something to that old country wisdom.

Greens are a powerhouse. They have clorophyll which cleanses your blood. They contain vitamin’s K, A, C and protective phyto-sterols. They lower your cholesterol. My own doctor said that eating a bundle of greens a day is fantastic for your health. He looks half his age. Girls, skip the Botox and get your greens.

I get my greens any way possible. Believe it or not, I even sneak them into my shake in the morning. Try putting one leaf of kale, or some spinach in the blender. Increase as you get used to it. By the time you add fruit, honey and juice, you’ll never taste the greens. If it’s one of those crazy days that you’re too busy to eat right you’ll have at least started your day by putting something good into your body.

I appreciate that Dad doesn’t overcook his greens like some Southern cooks do. He brings the water to a boil then cuts it back so they steam gently so as to preserve the vitamins. Mom taught me to cut the stems out since they take longer to cook.

Here’s a global twist on a down home favorite. This is my adaptation of a recipe I saw in Food and Wine from famous Indian chef Sanjeev Kapoor. A lot of people I know are afraid to try Indian because the spices can be so overwhelming. This is my toned down version. You could do an entire Indian meal, Lamb burgers and Basmati Rice or you could serve it along with some fried chicken and mashed potatoes like I plan to do. Mix it up! You never know when something new and different will become a family favorite. Namaste Ya’ll.

Pam’s Greens Recipe

1 and ¼ lb mustard greens or two bundles rinsed and drained, big stems removed

1 red onion chopped

5 cups spinach rinsed and drained

½ to 1 jalapeno chopped

3 cloves of garlic peeled and chopped

½ to 1 inch ginger peeled and chopped

¼ cup vegetable oil

1 tbsp cornmeal

salt

Blanch mustard greens for 2 minutes in salted boiling water, set aside. Then blanch spinach for 30 seconds. Drain both and set aside.

In a non- reactive skillet, cook ginger, garlic and jalapeno over moderate heat for 5 minutes. Add onion and cook 5 to 7 minutes more or until lightly brown. Stir occasionally. It will stick.

In a food processor, in batches, chop the greens into fine pieces by pulsing two or three times. Don’t puree. Add cornmeal. Add to garlic mixture in the pan and heat for 4 more minutes. Add a small amount of water if greens look dry. Season with salt and serve

June 12, 2011
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The “Too Busy” Salad Dressing

The “I’m too busy to go to the store, everybody’s hungry and I’m all out of salad dressing” Dressing

Do you know the classic folk story “Stone Soup?” It’s the story of some travelers who pass through a village, set up camp and start making soup with nothing but a stone. They tell everybody it’s good, but even better if it has just a little “help.” They persuade everyone in the village to give a little of this and a bit of that and by the end of the day they have a soup fit for a king. It’s basically about cooperation but I always loved the way, with nothing but a little ingenuity, those travelers made something out of nothing.

My Mom did that. Our pantry would appear empty and she’d go in there, scratch around and suddenly there’d be a meal that filled our little hearts and bellies. In Nashville everything’s become so convenient. I could zip by the market everyday. In some cultures that’s what people do. In these recessionary, food-inflated times however, I’m into trying to stretch the times between shopping trips. I buy staples at the “big box” stores like Costo and Sam’s, fill in the blanks at your regular markets like Kroger and Publix, and in summer I love to buy my veggies from the farmers markets.

I find I’m getting better and better at using left-overs and bits that I used to throw away to make great meals. Today I started with bag of lettuce from Costco that was on the brink of expiration. The other odd bits of veggies weren’t old enough to make soup and I had just enough for garnish. I didn’t tear the lettuce as I normally would because as I opened the leaves to wash it, it made such a pretty flower I decided to serve it that way.

I think I’ve come up with a dressing that could be the Georgia State Salad Dressing. I started with my favorite mayonaise then found a tiny bit of peach jam and what was left of some sweet onion relish. I used a low sugar jam. I also had bought the sweet onion relish because it was the only relish I could find without corn syrup, which I avoid. When I got ready to document this recipe, I looked closer at the label and found it was “vidalia” onions, a specialty of Georgia. Suddenly it hit me, peaches and vidalia, genius!

All jokes aside, it was fast, simple and good. As always, this is just a starting point so do your thing with it. Maybe we don’t need to go to the market for a few more days. We’re gettin’ along just fine!

“I’m too busy to go to the store, everybody’s hungry and I’m all out of salad dressing” Dressing

1/4 cup mayo

1/8 cup olive oil

1/4 cup balsamic vinegar

¼ cup water

2 tbsp. peach or apricot preserves

1 – 2 tbsp sweet onion relish

pinch of salt and pepper

pinch of cayenne (optional)

Combine all ingredients. This is a blueprint: You could vary this by using another type of oil, vinegar or the type of preserves. I don’t recommend pickle relish. That is a different flavor than we’re going for here. This recipe is budget minded but if you are in the mood to splurge then I do recommend trying the best Balsamic you can afford just to experience the difference.

Tip: Keep an onion in the fridge ready to go. Chopping a cold onion is much easier on the eyes.

Quote: Aunt Sally used to say negotiatin’ is like making chicken and dumplins. Don’t drop your dumplins in till the pot is boiling!

March 10, 2011
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Puttin’ On The Ritz Soup

Putting on the Ritz Tomato Soup

My husband inhabits a much simpler world than I do. I envy his approach sometimes, really I do. On the days I’m to busy to cook he doesn’t complain. He gamely takes matters into his own hands. Here’s how.

1. grab a can of something

2. take can opener and open

3. heat

4. Serve with crackers

He should start his own git-r-done school of cooking.

Back when I was growing up before they had the great shipping methods we have now, our produce choices were somewhat limited. We had a summer garden but when we ran through that harvest we ate lots of canned veggies. I still really like the taste of certain canned veggies like peas. Canned corn- very useful. Canned tomatoes- a staple. Same with beans.

Canned soup, however seems like the life raft of foods. Not cabin cruiser so much.

Don’t misunderstand me. Many times I’ve found a can of soup in the cubbard and was so tired and hungry I was darn happy to find it there. If you do have the time to make it yourself though, it’s effort well spent.

I rarely make stock ahead. I vow one day I’ll do stuff like that. If I happen to have what’s left of a baked chicken though, I’ll seize the moment. I sautee chopped carrots, onions and celery and the rest is whatever leftovers from the fridge that fit the flavor of soup I want to make. Then I improvise with my seasonings. The other day I was in a hurry and brought home a pre-prepared pot roast. I sauteed my carrot, celery, onion mix along with 2 cloves garlic and added the chopped up pre- cooked pot roast. I tossed in some about to be tossed mushrooms from the veggie bin, frozen okra and baby lima’s. Finally some of those staple canned tomatoes and a carton of beef stock. After a few minutes of simmering it tasted like I spent hours cooking it. I served it with shredded parmesan cheese on top and hot cornbread. Nothing fancy but good.

You know, however, how much I enjoy trying out recipes I find while traveling. This one is from the Ritz Carlton in Orlando, Florida. I was performing there and just flipped out over this soup they served to us for dinner. The chef was nice enough to cut down the proportions from the gallons and quarts used to make huge batches. We had it with grilled shrimp, green salad and roasted sweet potatoes. The sweet potatoes were a great balance to the tart soup. Of course a grilled cheese sandwich is always perfect. Put down the can opener Honey, I’m back!

”Puttin’ On the Ritz Soup”

I actually spread this preparation out overnight. Before I went to bed I roasted the veggies while I did chores and called mom… The next morning it only took 15 minutes to complete so it was ready for lunch (or supper.)

The following proportions worked for me

10 medium size tomatoes quartered

1 ½ white onion chopped

5 cloves peeled garlic

1 cup Balsamic Vinegar

1 cup olive oil

2 tbsp sugar

salt and pepper

3 and 1/3 cups of V-8 juice

5 basil leaves

In a roasting pan roast everything but the V-8 and basil

at 275 degrees for 2 ½ hours OR till rich brown.

Cool

Process in batches in blender or food processor with basil

Strain if desired

Return to pot, add V-8 adjust salt and pepper to taste

TIPS-

Sweeter- increase the sugar

less rich- decrease the olive oil

less tart –decrease the vinegar

Use a pasta strainer if you don’t have a food mill

March 10, 2011
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Root Vegetables

This is the basic recipe from a book called D.I Y. Delicious. Along with a similar version of roasted veggies I made for the for the February issue of Country Weekly magazine. You can vary the amount of spiciness, heat, the sweetness, the texture. It’s up to you. I love the idea of burgers from scratch. The catsup, the mustard, the buns…….. some day when I’m retired.

Homemade mustard (coarse grained)
3/4 cup vinegar or mix of vinegar and wine or vinegar and beer
1/2 cup mustard seeds brown or yellow
1 tablespoon either garlic, shallots or onion finely chopped
1 tablespoons sugar
salt

Soak seeds, onions and sugar over night in glass, or ceramic container (no metal) overnight.

In a blender or food processor, blend the mustard until you reach desired consistency. It will not be as smooth as store bought but the taste is clean and delicious.

Add any additional seasoning and put in a jar and seal. Will keep up to 3 months

March 10, 2011
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Spanish Omelette

Tortilla Espania or Traditional Spanish omelette

Hola amigos!

This is not the Spanish omelette you typically think of.

This actually falls under the category of Tapas – appetizers or snacks commonly served in the bars of Spain. In Central America similar dishes are called Bocas.

According to Wikipedia the word Tapas means lid or covered and one of the explanations for how it came to refer to a type of food is that patrons typically stand in a traditional Spanish bar as they mingle and converse. You would cover your glass with the “tapas” or lid to protect your glass and to free up a hand as you ate.

My son Ben told me he first encountered this dish in Grenada, Nicaragua while he was there teaching English. He’s brought home recipes from all over the world. It works out really great for me. When I get tired of traveling he brings the world to me.

Tapas are indeed growing in popularity in the states and you may have a Tapas bar in your town. A tapas menu is just a selection of small portions of a variety of Spanish style dishes. It’s really great when people just want to eat light or you can make a whole meal out of several different dishes.

I’m big into versetile dishes and saying this is versetile is putting it mildy. This dish makes a great breakfast, brunch, lunch, a delicious dinner. It’s great for picnics. It’s good hot or cold. Common fillings would include potatoes, onions and cheese.

The first time Ben made this for me he made it with smoked trout and buttermilk blue cheese . He’s so creative – Mom’s bragging rights. He’s used everything from roasted corn, red bell pepper to kippered herring and capers with gorgonzola. Wow.

I asked him to back up and start with the classic version so I could share it with you. Try serving it with a nice spanish wine with olives, toasted baguettes, some sliced avocado, and a lightly dressed salad. It makes a nice light bite for company. Ben says this is great dish for a guy to learn because you don’t have to be an experienced cook to pick this up pretty quickly and makes a pretty impressive dish for your date if your dates a dish!

The three things to remember are:

1. Really beating the eggs till frothy… you want a lot of air in them.

2. Cooking it low and slow with out uncovering for the first three minutes. You are essentially steaming the eggs

3. The only tricky part is turning onto the plate out of the skillet before it has a chance to stick.

He used a 10 ½ inch stainless steel skillet with a lid. If you don’t have a skillet with a lid you will be cooking it low enough so that you can use a plate to cover. Just be careful as the plate will heat up too. A non-stick, would probably make it a easier. I don’t generally recommend them, however, unless you are very careful never to let them overheat…..

Tortilla Espanos es delicioso, fácil y divertido para todos (delicious, easy, and fun for everyone).

March 10, 2011
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January 2011 Blog

Here we are 2011…. Sounds so weird to say doesn’t it. If your just now tuning in to this column this is my third column for the fine folks at country weekly. Only three columns in and I almost want to retract something, almost. It’s not really that bad, I just cooked something a tad bit involved last month and I made reference to other famous people giving advice in magazine columns. How un-credible they sound because they often have maids and staffs and all kinds of folks eager to help make them look good……. You know there are degrees of everything and I realize that. I had to stop and laugh at myself though, while I am hardly in the movie star/ taylor swift camp of massive celebrityy and have no staff to speak of, I realize I haven’t had a “normal” life in many years. Mind you I can’t and don’t know any one who can define normal in 10 words or less but I’m sure my days and months and weeks are a little different than lot’s of folks. I’m on the road about a third of the year. On the positive side I’m relieved of a certain amount of household drudgery and monotony. On the negative side I sure do miss home cooking a lot . I was gone a week this time and found very little in the way of healthy food where we were…. It takes it’s toll on the old bod believe me. I got home and bought a whole shopping cart full of vegetables and have played rabbit ever since. Speaking of vegetables, while it’s not exactly Seattle or San Fransico in the produce dept. Nashville shopping has gotten pretty great. I can find stuff here now that I realize lot’s of folks don’t have access to unless they have it shipped. I promise to try to keep all that in mind.

All that’s to say I hope I never sound like I’m giving advice on how much better you ought to be doing anything. I do however have lot’s of down time in airports to devour the latest food blogs and magazines and a whole Kindle full of cookbooks. Once I finally get home I’m back in the kitchen try to make sense of all of it. Hopefully I’ll share something here that will be inspirational to you too.

As we head into the new year I’m thinking back on some of the dumb food resolutions I made in the past. Maybe not dumb. Just resolutions that were so destined to fail. Like no fried, after 5. meat, salt, sugar, white, carbs, cooked, NO FUN!!!. What I’ve learned for sure is that deprivation has a nasty way of back firing. I believe the way to make anybody want something really bad is to take it away. Me, anyway.

What I’ve decided to do is never think of what I shouldn’t wouldn’t couldn’t have and instead concentrate on all the good things I can have in a good diet. If I eat pretty good most of the time I can splurge here and there. Unless you have some kind of serious health issue and that happens – the key is balance.

So simple.

Here’s some things I do care enough about though to try to do this year

1.Waste less…. Order less at restaurant, take home doggy bags, use up leftovers. I saw a t.v. special on trash and it freaked me out!

2. Get as much plastic out of my kitchen. Wrap, baggies, water bottles. Hate to say it but it has a nasty way of ending up in your food.

3. Aim for as many veggies as I can get. Every doctor I talk to says so many cancers, heart disease and other diseases could be prevented with good diet. Can’t be overstated enough. Pass the blueberries please!!!!

4. Be fearless. Bake bread, tackle pasta, can jelly, homemade soda’s. I’m going for it.

5.Carry more food in a lunch box, back pack, whatever. I’m waiting for fast food to get just a little bit healthier. Well maybe lot’s healthier

6. Entertain a lot more. Food is for sharing

7. Speaking of sharing . Step up the giving..I’m renewing my commitment to this serious problem. Times are tough all over…

I have several more but you get the idea. I think it’s so important it deserves it’s own resolutions. What we cook and eat affects or money, health, family, love, life.

I plan on rockin 2011. Here’s to yours!

By the time the article hits the stand we will have rung in 2011. I have gone through my typical year end period of looking back

And making stock, I mean taking stock…I ended up a lot busier than I anticipated, I took on several “extra projects” and did 100 ( nice round number don’t you think) road dates. Some of my favorite food memories from my 2010 travels were…. The pozole in Albequerque new Mexico, Greek lima beans in Talledega Ala. Furivik Sweden, salmon from the Baltic sea caught that day, Hot and Hot Fish club one of our very favorite restaurants in Birmingham

Chocolate Sweet potato pie in Alaska , the Goose berry pie at the Buehler Kansas, Vaskens in Branson’s middle eastern Shwarma brisket sandwich….Oh my.

At home I just continue to be over the moon about our Nashville and Franklin farmers markets. If you have one in your area ,great…. If you don’t consider looking into promoting something regional in your area. It is my favorite way to shop- straight off the farm! We ran across a great farmers market up in south dakota, and bought some beautiful stuff out on the road. Who knew the carrots from that area are so beautiful!!! We had a great stir fry on the bus.

I discovered Celeriac , which I made french fries from – so good with a blue cheese ranch dip. I’ll post that recipe…. I’m on a mission now to incorporate one new vegetable into my diet every couple of months or so…. A friend made strawberry shortcakes with Jack Daniels whip cream- for us at my house on night. I swear I just wanted to out my face down in the bowl and not because of the Jack Daniels. It’s just the nicest blend of flavors and something that would jazz up all kinds of deserts….

If you eat like this you need to stay active and trust me I have.

It’s all about balance and in order to indulge here and there I try to eat super simple lot’s of evenings- steamed veggies, meatless entrees. I start many mornings off with what I call a power shake. I’ll include milk or a vegetarian milk like rice/soy with berries, protien powder, some flax or hemp seeds, I might peel some ginger root- it’s anti inflammatory, cinnamon good for blood sugar, I may sneak in a little green romaine or sprouts- not too much- you don’t even taste it , the green taste is masked by the berries…. I call this my astronaut food because soon as I drink it I’m ready to go into arbit.

All in all it was a fun year. We all continue to be challenged by our busy lives, the economy, technology, biology! I don’t think modern life is going to get less complicated or slow down anytime soon. One thing I feel very passionate about and I hope to talk about this more in the coming months is the idea of taking care of yourself and not waiting for someone else to do it.

I mean if you can, grow a little bit of food even if its just herbs. Try making something you would only imagine buying at the store before wether it’s a loaf of bread , your own soft drinks or home made preserves – I never heard anyone that did that say it wasn’t worth the trouble. Let’s educate our selves about our health and diets. I will stand on the nearest soap box right now and say I don’t care how many pink ribbons we wear the cure to cancer, or heart disease or pick a disease- is not gonna come magicaly out of a test tube. No pill or shot is will take the place of a sane diet

A Good fresh diet…….Here’s to your health and happiness in 2011. Here’s some of my New Years Food resolutions. I hope it’s food for thought. Feel free to send me yours and I’ll share them on my blog.