Results matching “brown” from Jeanette Hada's Wellness and Happiness Blog
I had a colleague share this foodie tip with me recently and internally I scoffed at it. C'mon the combination sounded to bizarre to be good; however, curiosity got the best of me after my brother said he'd tried and liked this concoction. So, yesterday after a quick stop at Whole Foods to pick up super ripe organic strawberries (good enough to eat on their own) and tub of sour cream, I ripped open that bag of light brown sugar Naoki was waiting to use for one of his breads (that's his current obsession btw). Together those three simple ingredients were absolutely delish!! I had heard that it would have a cheesecake like flavor, which I am not a fan of, but was pleasantly surprised that it was even better!
If you have a chance to try this combo, I would highly recommend it (unless you're lactose intolerant, in which case contact me for the perfect enzyme supplements).
NUTRITION INFORMATION: Per strawberry: 29 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 6 g carbohydrate; 1 g protein; 0 g fiber; 2 mg sodium; 43 mg potassium.
1/2 Carbohydrate Serving
I'm so excited about the opening of Nijiya here in San Jose! It will be the closest market to us that sells locally grown, organic produce, Japanese/Asian food items, delicious cooked lunch box sets, and yummy desserts!! We've been traveling to the Mountain View location to purchase their special organic brown rice and to Mitsuwa off of Saratoga Avenue to find other ingredients. This is so much more convenient.
Hopefully there will be other wonderful retail stores and restaurants that come to San Jose's Japantown!
Ok, not the best picture, but this cranberry/orange relish is delicious with turkey. The color is off in this photo and it's actually a deep dark red with flecks of orange.
I used two containers of fresh cranberries, one navel orange cut into small pieces, xylitol, and pure blackberry honey. All of the fruit and honey is organic. After using the chop feature on the blender, I stored the contents in a jar for this Thursday's Thanksgiving dinner. Cinnamon, nutmeg, and/or a light dash of ground clove can be added.
To keep from overeating during the holidays, I'll usually have a light meal two hours before consisting of food that I'm used to eating on a daily basis, such as brown rice, fish or chicken and a dark green veggie on the side. When we arrive at my family's place, I'll use a small plate to keep portions under control. If I'm too lazy to fill a second serving, I've probably had enough to eat.
My sweet-loving family also always have a variety of desserts to gorge upon. Mom's pecan pie is my weakness, so I'll have a sliver and a nice hot cup of cinnamon tea to accompany it. This time I'll bring a lovely chocolate port from Sonoma Port Works (I blogged about this earlier) for my sister. It's heavenly drizzled on vanilla bean ice cream.
It pains me to write about this subject, as I find it difficult to maintain composure as an adult when discussing the subject of ..well, flatulence. You know, passing the gas, tooting, cutting the cheese, etc. I could go on, but then the point of this blog entry would be lost.
Many of us have issues with digestion, either with acid reflux (heartburn), gas of some sort, constipation and/or diarrhea. Going from an unhealthy diet of junk/fast food to a super healthy eating plan can also cause an "uproar" in our system. What may be lacking are the necessary and beneficial enzymes need to properly breakdown our food, as well as a quality probiotic supplement to assist with the complete digestive process.
Blessed by beautiful sunny skies and warmer temperatures, I set out to attend this year's "Rivers of Chocolate" event in Saratoga, California. It was held at the picturesque Mountain Winery nestled high in the hills. We arrived early and were given tasty chocolates from Rocky Mountain Chocolates while we waited. Upon entering the event, we were handed commemorative wine glasses (to try the different spirits).
Since this was my first time visiting the winery, I anticipated a bunch of businesses lined up in an auditorium of sorts handing out samples of their chocolate specialties. What greeted us there was a lovely chateau, pitched white tents along the Plaza (including a few poolside), and a rustic two floored building, all housing the most delectable chocolate treats, savory dishes, and/or decadent icy dessert!
Warm bread pudding with white chocolate sauce from the talented young pastry chefs at Mission College, ahi tuna tartar on crisps from Spago, a variety of skewered items (cream puffs, rice krispie treats, strawberries, marshmallows, shortbread, brownies, etc.) to dunk under the white or dark chocolate fountains, tiramisu tarts, latte slushies, delightful cheeses from The Grapevine (Willow Glen - San Jose), Vemeer Dutch Chocolate Cream vodka over ice (two of the nicest ladies served these!), truffles laced with rose essence by Cacao Anasa, and the perfect chocolate coated marshmallow lollis by Schurra's Candy Factory were a few of the most memorable pleasures I indulged in.
On one floor, I fell in love with the Epoisses, a delicious and extremely soft French cheese, and on the second floor I went crazy for the chocolate port (Deco Port) from Sonoma Valley Portworks. Those two paired so wonderfully together, my dear friend was gracious enough to bring me to Beverages and More to pick up a bottle. (Yes, yes the true wine/cheese connoiseurs are probably balking at the combination, but my God I love it!) Now I need to wait til Tuesday to find my way to The Grapevine to buy that cheese!
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Epoisses + Deco Port = LOVE
I had an interesting discussion this evening with a friend on the topic of natural versus synthetic supplements. We, well at least most of us, are conditioned to believe that natural is always better for us than synthetic; however, it appears that it would depend on which type of product we're taking and whether there are any allergies involved.
Take for example melatonin. I've read that the synthetic version (which usually comes in the form of a white tablet) is often safer than the "natural" version (frequently a brown speckled pill). There seems to be less of a likely chance of consuming a tainted supplement that might have had the hormone extracted from a sick animal.
In the case of vitamin C, here's a short paragraph taken from an article on ediets.com -
There has been a lot of hype about the superiority of vitamin C with rose hips or esterfied vitamin C, as opposed to the synthetic form, ascorbic acid. Is there any truth to these claims? The answer is no.The body recognizes and absorbs all three types of vitamin C equally. Therefore, if you have been paying an extra three to four times more for the “natural†vitamin C thinking that it is of higher quality, think again and save yourself some money! The only reason why a person may want to consider taking a natural vitamin C is if they are allergic to citric acids. However, if you are allergic to pollen then you probably should take the synthetic vitamin C.
There's an incredible amount of information available on Wikipedia.org...
