Monday, November 22, 2010

Bragg's Sprinkle

Bragg's has done it again! Not only is there Liquid Aminos a staple ingredient for my foods in my diet, along with their Raw Apple Cider Vinegar with its endless health benefits, but now this lovely jar of seasonings, Sprinkle, will be too.  This delicious blend of seasonings has been getting SO much use in my kitchen. Just yesterday I baked up some mochi then tossed it in Bragg's Liquid Aminos with a few dashes of this seasoning...SO good! Then I was blending up some hummus and instead of using my usual seasonings I tried this and it gave it an excellent new flavor.

I'm super psyched about it. It's a MUST have!

INGREDIENTS: rosemary*, onion*, garlic*, thyme*, red bell pepper*, carrot*, tomato*, black pepper*, basil*, Bragg Organic Extra Virgin Olive Oil*, parsley*, tarragon*, lemon peel*, orange peel*, Bragg Organic Apple Cider Vinegar*, celery seed*, dill seed*, oregano*, savory*, sage*, ginger*, coriander*, bay leaf*, turmeric*. * organic ingredients

Thursday, November 11, 2010

CYH's Song of the Moment: Andrew Bird - Lull

I love Andrew Bird. I love Andrew Bird even more during this time of year. The strings in his music seem to compliment the dancing of the leaves as they fall from the trees. This is an older song from his album, Weather Systems, but it's a special version of it. Click above to give it a listen.

Wednesday, November 10, 2010

Roasted Root Veggies

I love this time of year in the kitchen. Every week I've got a bowl full of root vegetables waiting to be cooked up! I love the warm and sweet smell they create as they roast in my oven. I almost always burn my fingers on them once they are done. I can't help but eat a few before they cool! Below is my super simple (and favorite) recipe for roasting sweet potatoes and beets. I hope you enjoy as much as I do!

Roasted Root Veggies

5-6 medium beets, peeled and cut into chunks
2 1/2 tablespoons olive oil OR coconut oil, divided (see below)
2 medium sweet potatoes, cut into chunks
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon ground black pepper

1. Preheat oven to 400 degrees F.
2. In a bowl, toss the beets with 1/2 tablespoon olive oil or coconut oil to coat. Spread in a single layer on a baking sheet.
3. Mix the remaining 2 tablespoons olive oil or coconut oil, garlic powder, salt, pepper, and sugar in a something with a top (Tupperware, bowl with lid, Ziploc bag). Place the sweet potatoes into the bowl, Tupperware or whatever you're using, cover and shake to coat vegetables with the oil mixture.
4. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, (until all vegetables are tender enough to stick a fork through). Eat as is or serve with a whole grain such as brown rice. Sprinkle some pumpkin or sunflower seeds on top and enjoy this festive and simple dish!

Benefits of Sweet Potatoes:
Sweet potatoes are an excellent source of dietary fiber, protein, vitamins A & C, iron, carotenoid antioxidants and contain calcium. Among root vegetables, sweet potatoes offer the lowest glycemic index rating, because the sweet potato digests slowly, causing a gradual rise in blood sugar so you feel satisfied longer. It's time to move sweet potatoes to the GOOD carbohydrate list!

Benefits of Beets:
The health benefits of beet include anemia, digestion, constipation, piles, blood circulation, kidney disorders, skin care, dandruff, gall bladder disorders, cancer, and heart diseases. Health benefits of beet roots can be attributed to their richness in nutrients, vitamins and minerals. They are a source of carotenoids and lutein/zeaxanthin. Beets are also rich in dietary fiber, vitamin C, magnesium, iron, copper and phosphorus. Beet is a source of beneficial flavonoids called anthycyanins.