Snapper with Roasted Grape Tomatoes, Garlic
2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
This is a a great non dairy dessert with a creamy texture.Relatively simple to make,
- 1 cup water
- 1 cup sugar
- 6 ounces bittersweet chocolate
Summer and warm (hot) weather are upon us shortly. This means a few extra precautions for our furry friends.
We protect ourselves from the harmful rays of the sun and should do the same for our pets. Animals can get sunburn, too! Apply small amount of pediatric SPF 30 to pale nose tips and bridges of noses, and ear tips. White animals, especially, are prone to melanomas on their ear (pinna tips) and eyelids when exposed to harsh summer sun for long periods of time. Animals that are coated and are shaved for the summer may need sun protection on their backs until their fur grows back, for at least a month or so.
10 Minute Apple Sauce
6 Gala apples, peeled, cored, and quartered
6 Fuji apples, peeled, cored, and quartered
2 cup unfiltered apple juice
4 tablespoons cognac or brandy or a flavored liquer (such as raspberry or strawberry or apricot)
4 tablespoons butter
6 tablespoons honey
1 teaspoon ground cinnamon
In a microwave-safe container with a lid combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.
Roasted Red Bell Pepper and Artichoke “Tapenade”
Serves 14; 2 tablespoons per serving
12 ounces roasted red bell peppers, rinsed and drained if bottled
1/2 14-ounce can quartered artichoke hearts, rinsed and drained
2 ounces sliced button mushrooms
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, crumbled
2 to 3 tablespoons fresh lemon juice or cider vinegar
2 tablespoons chopped red onion
2 medium garlic cloves, halved
2 tablespoons olive oil (extra-virgin preferred)
1/4 teaspoon salt
In a food processor or blender, pulse the bell peppers, artichokes, mushrooms, basil, lemon juice, onion, and garlic until coarse. Pour into a medium bowl. Stir in the oil and salt.
Cook’s Tip: To roast bell peppers, preheat the broiler. Lightly spray a broiler pan and rack with cooking spray. Broil the bell peppers on the broiler pan about 4 inches from the heat, turning until the peppers are charred all over. Or grill whole bell peppers over medium heat for 2 to 3 minutes on each side. Put the broiled or grilled peppers in a plastic or paper bag and close the bag or put them in a large bowl and cover with plastic wrap. Set aside for 5 to 20 minutes. Rinse the peppers with cold water, removing and discarding the skins. Cut the peppers in half and discard the cores, seeds, and stems. Blot the peppers dry with paper towels. Roasted bell peppers will keep in an airtight container in the freezer for up to four months.
For a long time, scientist wondered why people who live in Japan were generally healthier and lived longer than their Western counterparts.
One idea that was put forward was that people in Japan and Asia are generally had more active lifestyles than people in the West. However, scientists believed there was more to it than that.
After years of research, scientists found out that Japanese love of fish was a major contributor to their supreme health and longevity.
Many seniors think that new glasses and a stronger prescription is all they need to get back the vision of their youth. The fact is that cataracts may be the cause for the decline in vision. The condition is the leading cause of vision loss among adults 55 and older. In fact, more than half the people over age 65 have some degree of cataract development.
By roasting tomatoes, eggplant, and zucchini together, you end up with a atatouillelike mixture. Just whack it all in the oven for an hour and come back when you are ready to cook the penne. Throw on some torn mozzarella near the end so that it melts over the vegetables and combine with the pasta and some crème fraîche or ricotta.
1 1/4 cups / 10oz / 300g halved cherry tomatoes
2 medium zucchini
1 aubergine, cut into -inch cubes
1 tablespoon olive oil or canola oil
2 teaspoons mixed dried herbs (I like herbes de Provence)
2 3/4 oz / 75g fresh mozzarella cheese, torn into medium strips
1 1/2 cups / 5 1/2 oz / 150g dry whole-wheat penne pasta or 3 cups / 11oz / 300g cooked
- Book Name: The Savvy CookBook
3 tablespoons honey
1 teaspoon ground cinnamon
4 medium firm unpeeled bananas
My first "real" patient ("real" meaning not another student!) during my internship has left lasting memories. I was in Atlanta that summer of 1991, and it was hot. Between being nervous from having the first patient ever of my new career gaze with desperation into my eyes, and the blue, polyester blend clinic jacket that covered my long-sleeve shirt and matching blue tie, the day felt even hotter! My patient was in extreme pain. My mind raced. I took deep breaths to stave off hyperventilation. Then the miracle happened. After weeks of chiropractic care, a welcomed surprise occurred in my first patient's life. The day ended with smiles. I survived. He survived... and he felt real relief!
According to the World Health Organization (WHO), outdoor air pollution may be the 9th leading cause of death and disability in the world. Hearing that around 3 million people die from contaminated air worldwide each year makes me want to gasp (or actually avoid gasping). Science clearly links air pollution to many diseases such as cancer, heart disease, stroke, asthma, and liver disease. It even has been shown to increase the risk of diabetes. Since avoiding air is not an option for more than a minute or so, how can you help yourself remain healthy in a polluted world?
400g (13oz) lamb shoulder or leg steaks or neck fillet, cut about 2.5cm (1in) thick
4 woody stems of rosemary, about 15cm (6in) long
4 tablespoons olive oil
finely grated zest of ½ lemon