In the Kitchen
December 3, 2004 - Deirdre Earls, RD, LD - Your Healing Diet
Deirdre Earls, RD, LD, will be demonstrating the following recipe at 10:30 a.m., this Saturday, December 3. She will be available for a book signing afterwards for her book, "Your Healing Diet: Austin's Quick Guide to Natural Healing with Food."Yummy and Easy Cauliflower Soup
Chop up cauliflower, including the stalk, into 1 inch squares. Put it in a
soup pot with a dash of sea salt and white pepper and a chunk of kombu.
Just cover the chopped cauliflower with filtered water. Bring all of it to
a boil. Lower the heat to a slow simmer and cover the pot. Cook until the
cauliflower is soft enough to cut with a fork. Remove kombu. (Give it to
your dog or cat if you don't like to eat it yourself.) After the soup has
stopped boiling, put the soup in a blender and puree it. If desired, add
olive oil and garnish with cilantro. Enjoy!
Deirdre Earls, RD, LD, graduated with honors in Scientific Nutrition from
Texas A&M University and her healthcare career spans over 20 years. Having
reversed her own severe disease with nutrition instead of chemotherapy, she
has been published in Prevention Magazine and is a featured speaker for
internationally recognized organizations such as Whole Foods Market and The
National Psoriasis Foundation. Ms. Earls' nutrition practice provides
personalized dietary guidance that emphasizes natural healing with food for
those with busy lifestyles. Her new book, "Your Healing Diet: Austin's
Quick Guide to Natural Healing with Food", was written to make it easier
than ever to experience the healing power of food. For more
information, please visit her website at www.YourHealingDiet.com or call
(512) 453-8784.
"Your Healing Diet: Austin's Quick Guide to Natural Healing with Food" was
written to inspire readers to experience the incredible healing power of food in
the midst of very busy lifestyles. As a user-friendly guidebook, it's
designed to make it faster and easier than ever before to reverse diseases
and achieve optimal health via a modernized approach to good nutrition.
posted November 29, 2005 | permanent link to this article
November 19, 2005 - Glazed Winter Squash
Deirdre Earls, RD, LD, will be our Chef's Circle presenter December 3rd, but in the meantime, try this healthful recipe as one of your side dishes at the Thanksgiving table! Use local farmers' produce!Glazed Winter Squash - From The Happy Kitchen Cookbook (on sale now at the Information Booth at the Market; a great Christmas gift!)
INGREDIENTS
2 medium winter squash (any type), with seeds removed, peeled, and cubed into 1/2 inch thick pieces
4 Tb olive oil
1/4 c. fresh sage, coarsely chopped, OR, 2 Tbs. dried sage
1 Tb fresh rosemary, coarsely chopped, OR, 1 tsp. dried rosemary
1 1/2 c. 100% apple juice
1 Tb vinegar (apple cider vinegar is best)
1 tsp salt
1/2 tsp pepper
INSTRUCTIONS
Heat the olive oil over low heat in a large skillet. Add the sage and rosemary. Stir frequently for 3-5 minutes. Do not brown the herbs. Add the squash, vinegar and apple juice. Sprinkle with salt and pepper. Cook over medium heat for 20 to 30 minutes or until the sqush is tender and the sauce has boiled down to a glaze. Stir occasionally to coat the squash with sauce. Enjoy!
posted November 16, 2005 | permanent link to this article
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