Saturday, April 21, 2012

The Three Day Challenge

So far Bill & Chris (can you believe it?) are In! Who else is in??? Ann and I start Sunday

See the whole article at

"....The best part of this mini detox? We’ve prepared a streamlined menu of “big batch” meals so that you can frontload all of the work. Yes, you’ll be having the same breakfast, lunch, and dinner during the cleanse (you can change it up with our six fun snacks), but three days of clean eating “will help your body focus on detoxing, rather than on breaking down complex foods,” .....

These dishes give your digestive system a rest from processed foods and allergens like dairy and gluten. Loading up on the season’s fibrous fruits and vegetables helps remove toxins; they’re eliminated by binding to fiber. Skip your morning coffee and evening glass of wine (both overwork the liver, the organ we’re aiming to support); opt for water and herbal tea instead.......


Strawberry-Grapefruit Smoothie

Beet, Avocado, and Arugula Salad with Sunflower Seeds

Carrot-Spinach Soup with Dill

Snacks: Snacking is allowed! Choose two of these smart combos each day.
Avocado Rolls
Coconut "Gorp"
Apple with Tahini
Banana "Ice Cream"
Radishes with Olive Oil
Collard Chips

Go here to get the recipes:

Friday, April 20, 2012

Mission Asparagus

Your Mission:
Get some locally grown asparagus. It's in season now in Western Massachusetts.

Thursday, April 19, 2012

Wednesday, April 18, 2012

Courtney Stodden promotes Veggies!

Is she for real??
Click below to watch the video:

Tomato-Peanut Soup

Adapted from Food Network


• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 stalk celery, finely chopped, plus leaves for topping
• 3 clove garlic, finely chopped
• 1/2 teaspoon Madras-style curry powder
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• Kosher salt
• 1 15-ounce can crushed or diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 teaspoon packed light brown sugar
• 1/3 cup smooth peanut butter
• Freshly ground black pepper
• Fresh cilantro and chopped peanuts, for topping


Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.

Add the tomatoes, broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches. Season with salt and black pepper.

Ladle the soup into bowls; top with celery leaves, cilantro and peanuts. Drizzle with olive oil.

Saturday, April 14, 2012

Lemony Minted Asparagus with Saffron Rice

Makes 6 servings

This recipe is based on one from Vegetarian Times magazine.

1 1/2 cups white rice
3 cups low-salt vegetable broth
Pinch of saffron threads 
1 tablespoon vegetable oil
9 green onions, cut into 1/4-inch-thick slices
1 to 2 small fresh red chilies, sliced
2 garlic cloves, thinly sliced
1 1/2 pounds asparagus, trimmed, cut on the diagonal into 1-inch lengths
1/2 cup toasted sliced almonds
1/4 cup sliced mint leaves
Salt and pepper
2 lemons, cut into wedges for garnish

Combine rice and broth in a large saucepan. Crumble in saffron threads. Bring to a boil. Reduce heat to medium-low. Cover and simmer 20 minutes. Remove from heat. Lest stand, covered, 5 minutes.

Meanwhile, heat a work or heavy large saucepan over medium-high heat. Add oil, swirl to coat pan, then add green onions, chilies and garlic. Stir-fry 1 to 2 minutes. Add asparagus and stir-fry 2 minutes or until asparagus is bright green and tender. Remove from heat. Stir in almonds and mint. Season with salt and pepper.

Fluff rice. Spoon onto a serving plate. Top with asparagus mixture. Garnish with lemon wedges.

Saturday, April 7, 2012

Tofu Easter Ham???

Maybe somebody braver than me can try this and tell me what you think???

Maple Glazed Holiday Roast

1 Vegan Holiday Roast (completely defrosted - we recommend using a Tofurky)
20-25 Whole Cloves
1/3 Cup Brown Sugar
1/4 Cup White Wine or Apple Juice
1 Tablespoon Applesauce
2-3 Dashes of Liquid Smoke
1/4 teaspoon Ground Mustard Seed
1/4 Cup + 2 Tablespoons Maple Syrup
Pinch of Crushed Pink Himalayan Salt
Pinch of Crushed Black Peppercorns

Heat oven to 350.

Once your Holiday Roast is completely defrosted, use a large knife that doesn't have a serrated blade and gently press a very shallow crisscross pattern across the top of your Holiday Roast. You can probably tell from our pictures that I made my cuts too deep in this roast. It didn't make it look as polished but I did like having the flavorful glaze baking into the the Roast that deep. So it is up to you how deep you want to cut your pattern.

Take a bamboo skewer and gently poke a hole in the center of each diamond created on the Holiday Roast by the pattern. Cloves can be a little brittle so this will help you insert them into the Holiday Roast without crumbling. Very gently press your cloves into the holes in your Holiday Roast until the stem in completely inserted and just the little bud is showing. Place your Holiday Roast in a glass baking dish.

In your favorite mixing bowl, whisk together the remaining ingredients except any leftover cloves and 2 tablespoons of the Maple Syrup until the Brown Sugar dissolves. Then brush a layer of Glaze over your entire Holiday Roast. You want to make sure you get the ends and in the all the crack. Even lift your Holiday Roast in the dish so that any Glaze that has collected in the dish can cover the bottom. Then put your Holiday Roast in the oven to bake for 10 minutes.

Then pull your Holiday Roast out and brush another layer of Glaze over the top and bake it for another 10 minutes. Then brush yet another layer of Glaze over the top and bake it for another 10 minutes. Let your Holiday Roast cool for 5-8 minutes and then drizzle the remaining 2 tablespoons of Maple Syrup over the top.

Now you're ready to Easter! (Or something)

I will give you a serving tip though - use a fork to pull the cloves out of your Holiday Roast before slicing it to serve. It not only makes it easier to slice but have you ever eaten a whole cloves? I'm pretty sure mankind wasn't meant to. You'll keep the spice flavor of the clove in the Holiday Roast even without the actual clove - so don't worry about it.

Friday, April 6, 2012


Source: Vegatarian Times

Saffron Cauliflower
Serves 4

1 1/2 Tsp.  saffron threads
1                 head cauliflower divided into medium florets
1                 large red onion sliced
2/3 cup     golden raisins
1/2 cup     good quality green olives, pitted and halved
4 Tbs.       olive oil
2-3            bay leaves
4 Tbs.      chopped fresh parsley

Preheat oven to 400 degrees. Place saffron in small bowlwith 1/3 cup boiling water and steep
for one minute. Pour into large bowl. add cauliflower,onion, raisins, olives, oil, and bay leaves. Mix well.

 Transfer mixture to a large baking dish and cover with foil. Bake for 40-45 minutes, stirring halfway through. Cool 5 minutes and add parsley and season with salt & pepper if desired.

BE PREPARED -Write your own caption.

Last week's caption caption utterly failed. bevertheless, when I encountered this in a hotel room recently, it made me think. Share your thoughts with a caption. Again, the winner gets an autographed photo and a sample Bag of Zack Woods Rejuvenation Tea!!!

Thursday, April 5, 2012

The best photography!!!

Check out Joel's blog for some super stories and spectatcular photography!!!

Why are you still reading this???



Wednesday, April 4, 2012

Honey Badger Looking For Gwynner!

Chris, you can't hide from this spectacular creature!

I have called in the A team to track Chris Gwynn down and serve up some justice Fernie style!

watch these educational yet hilarious videos to see the Badass Honey Badger!!

Tuesday, April 3, 2012

Where's Chris Gwynn?

I hear he fishes...he even sent a picture

I hear he tries (somewhat) to live the proof exists

Did he ever exist????

I am sending a badass raccoon like creature from South America to dig him up and get him LIVING LIFE instead of HIDING...

Go find Gwynner little guy....
Thanks Joel for the picture....

Sunday, April 1, 2012

Study: Popcorn packed with antioxidants

Popcorn isn't just low in calories and high in fiber. Turns out the popular snack is chock full of antioxidants, too.

Per serving, plain popcorn contains nearly twice as many polyphenols as the average fruit, according to the preliminary results of a laboratory analysis presented today at the annual meeting of the American Chemical Society.

Polyphenols, a type of plant-based chemical found in foods ranging from vegetables to chocolate, help neutralize the harmful substances known as free radicals and are thought to protect against heart disease and other health problems.

"Nobody had paid much attention to popcorn as a source of anything other than fiber," says lead researcher Joe Vinson, Ph.D., a professor of chemistry at the University of Scranton, in Pennsylvania, which funded the study. "Popcorn has more antioxidants in total than other snack foods that you can consume, and it also has quite a bit of fiber."

Vinson and his colleagues analyzed four brands of commercially available popcorn. After grinding kernels (both popped and unpopped) into a fine powder, they separated out the polyphenols by adding a pair of solvents - a process that roughly mimics what happens in the stomach as food is digested, Vinson says.

A single serving of popcorn - about two tablespoons of unpopped kernels - contained up to 300 milligrams of polyphenols, the researchers found. By contrast, the average polyphenol content of fruit is about 160 milligrams per serving, while a single serving of sweet corn contains 114 milligrams.

Some types of polyphenols are pigments, and in fruit the biggest concentrations tend to be found in the skin and seeds. Similarly, the hull or outer skin of the corn kernel - the stuff that gets stuck in your teeth when you're munching away - was the richest polyphenol source.

"That's where the antioxidants are, that's where the fiber is," Vinson says. "You shouldn't throw that out."

The findings don't mean that popcorn should replace apples and oranges in your diet, of course.

"Popcorn is no substitute for fruit," says Michael G. Coco, an undergraduate chemistry student at the university who participated in the study. "Fruits have other vitamins and minerals that popcorn does not contain."

However, the findings do suggest that popcorn is a healthy alternative to snacks such as chips and crackers. In addition to the polyphenols and low calorie content, popcorn is 100% whole grain, Vinson and Coco point out. Eating more whole grains has been linked to a lower risk of heart disease, diabetes, and certain types of cancer.

"This is great news in terms of getting other whole grains in your diet," says Carolyn Brown, a registered dietitian and nutritionist at FoodTrainers, in New York City. "We're always trying to diversify. Everyone's kind of stuck in this wheat rut."

But popcorn isn't always healthy, Brown adds. Movie-theater popcorn drenched in butter is the opposite of a health food, she says, and some microwave and pre-popped varieties contain artificial or less-than-healthy ingredients - such as partially hydrogenated oils - that shoppers should be mindful of.

"Not all popcorn is created equal, and you can get some nasty stuff in there, especially with the microwave popcorn."

The healthiest way to prepare popcorn is to use plain kernels in a stove-top popper (such as a Whirley Top) or air-popper, Brown says. Adding a little olive oil or butter is fine, she adds, and popcorn can also be jazzed up with a sprinkling of low- or no-calorie flavorings such as parmesan cheese or chili pepper.

The American Chemical Society is a professional organization for chemists and scientists. Unlike the research published in scientific journals, Vinson's findings have not been thoroughly vetted by other experts in the field.

Copyright Health Magazine 2011