Welcome Winter Solstice!

Today is December 21st….the first day of Winter….Winter Solstice!  The longest night is upon us.  A shift begins, leading us into shorter nights and a new season.  I’m looking out at newly-fallen wet snow from my northern Indiana home.  The wind is strong today, and the trees are swaying against a grey…

Continue reading

Cruciferous Vegetables Rock!

Cabbages of all kinds (green, Napa, red, bok choy, daikon)……mustard, collard, & turnip greens…..broccoli, Brussels sprouts, cauliflower, kohlrabi, kale, horseradish……… These are the cruciferous vegetables.  When these plants go to seed and flower, they all produce a cross-like, four-petal design.  Crucifer is the Latin word for “cross-bearer”. This family of…

Continue reading

Easy Roasted Brussels Sprouts & Cauliflower

These cruciferous veggies need to marinate overnight before roasting, so plan ahead accordingly!           **Preparation Tip: Cut cauliflower into 1 inch florets and halve or quarter each Brussels sprout 5 minutes before assembling this dish.  This will allow the health-promoting compounds in the veggies to reach their maximum potential……and the flavor…

Continue reading

Wheat-free for half a month!

I have been (virtually!) wheat-free for half a month!  The Serenity Sisters have really been making concerted efforts during this challenge.   However……I was eating baked, boneless Buffalo wings with my grandchildren when my husband gently reminded me that the wings had probably been battered with wheat flour!  One of my Serenity…

Continue reading

Wheat-ectomy in October

A few months ago I read the book Wheat Belly by William Davis (a cardiologist in Wisconsin).  I was so surprised and intriqued by his information about the composition and consequences of today’s wheat that I decided to share his knowledge and theory with my women’s group –the Serenity Sisters.  Dr. Davis has discovered (through observation,…

Continue reading

Swiss Chard with Apples

This month’s recipe coordinates with my “Nourishing Nuggets” information about Swiss chard.  I had some huge, beautiful leaves waiting in my fridge to be used.  Here are the ingredients for this recipe for one (increase accordingly for more people): 5 large organic chard leaves, washed and patted dry (Stack the chard,…

Continue reading

Hearty Swiss Chard

My husband and I planted the leafy green veggie Swiss chard in our modest garden this summer.  When the leaves looked mature, I cut them off….leaving about 2 inches of the stalk on the plant.  A few weeks later……more chard leaves!  I have harvested that plant 6 times, providing myself and…

Continue reading