2 cups diced watermelon
1 cup feta cheese, cut into fine diced cubes
2 tablespoons minced fresh chives
2 tablespoons minced fresh mint
4 teaspoons balsamic vinegar, or to taste
1 bottle red wine (preferably Spanish)
1/2 bottle white zinfandel
1/2 bottle Beaujolais
1/4 cup brandy
1/4 cup tequila
1 quart orange juice
1/2 cup lemon juice
1 cup club soda
1 cup watermelon juice
6 pieces star anise
1 sugar cube (or sugar packet) for garnish
1 sliced orange
serving maraschino cherries
Whisk all ingredients - wine, brandy, tequila, orange juice, lemon juice, club soda, watermelon juice. Add sugar to taste.
Makes 8 servings.
1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 eggs, at room temperature
Courtesy of Lee Bailey Reed
½ Cup sliced plantains
½ Cup sliced apple
½ Cup sliced avocado
½ Cup pitted dates
Functional Medicine is an integrative, science-based healthcare approach that medical doctors, doctors of chiropractic, osteopathic doctors, nurse practitioners, and nutritionists use to treat illness and promotes wellness by focusing on the bio-chemically unique aspects of each patient, and then individually tailoring interventions to restore physiological, psychological, and structural balance.
Although, functional nutrition seems to be more accurate as everything is food. Our primary foods are what we put in our mouths and our secondary foods are how we nourish our bodies. A balance of primary and secondary foods is imperative for optimal whole-body function.
Poison Ivy always grows left and then right
The “surprise attack” of illness is due in part to the silent nature of the disease process. Symptoms may wait to appear after weeks, months, or years have passed. Sometimes they never arise and no warning is given. It is not uncommon to hear about a “perfectly healthy” person suddenly passing away. The real question is, “What qualifies as healthy?”
The phrase ‘gut health’ describes effective digestion and an optimal state of well-being. Just like the saying ‘happy wife, happy life’, ‘healthy gut, healthy life’ may be true as well.
Our digestive tract acts as a guardian between the outside world and the internal workings of our bodies. If this barrier is healthy, it allows nutrients into the body while at the same time blocking foreign invaders.
This is one of those recipes that no matter how much you make, it is never enough. Our family loves them, You can also back off the heat on the peanut sauce if you want to..This can be done on the grill, ( I grill all year round, even in the snow, I just have to shovel the deck off first!) This can be done as a quickie meal/appetizer.
Although federal legislation was approved in December that addresses a portion of the issue,
1/2 cup olive oil
1/4 cup fresh lemon juice
1 medium yellow onion, thinly sliced
1 tsp fresh rosemary, thyme, or dill
5 cloves garlic, smashed
Salt and pepper
Heat oven to 350° F.
In a medium Dutch oven, combine the oil, lemon juice, onion, fresh herbs, garlic, ¼ cup water, 1 teaspoons salt, and 1/2 teaspoon of pepper
Trim the top and bottom of each artichoke. Using scissors, snip the tip off each leaf. Cut the artichokes into quarters and scoop out the fuzzy chokes.
Toss the artichokes in the oil mixture. Cover, transfer to oven, and cook until tender, about 45 minutes. Divide among individual plates and spoon the cooking liquid over the top.
2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
1 teaspoon balsamic vinegar
Pinch or two red pepper flakes (to taste)
1/2 cup fresh basil leaves, tear or cut with scissors
4 (6-ounce) snapper fillets, with skin
Freshly ground black pepper
Preheat oven to 350 degrees, position rack in the middle of the oven.
Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
Top with the tomatoes