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Celery Root and Sweet Potato Mash

whole celery root and mash

Whole Celery Root (right), Celery Root & Sweet Potato Mash with Melting butter (left)

One of my favorite vegetables, especially in the winter is celery root, also known as celeriac.  This is not to be confused
with plain old celery, although they are very close cousins.  Read More

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New Year New You Summit-2014

 

New Years' Resolution

What are your resolutions for 2014?  And how serious are you about making them come true instead pushing them off to yet another year?
Make this New Year, THE year to achieve your goals!
Join the New Year New Your Summit and let the experts give you a hand.
The really really good news is that it’s absolutely FREE to stream live.

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7 Lucky Foods for the New Year

 

Lucky Foods for the New Year

While most people get obsessive about making a list of New Year’s resolutions that they’ll most likely not keep, I say let’s
look at what we can eat to bring in good luck!  After all, what better way is there to welcome 2014, then with good food, and good company?
So, in addition to the champagne, here are seven foods to include in your New Year’s Eve celebration:

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How to Poach Two Eggs

 

Poached eggs on cabbage and bacon

Perfectly Poached Eggs

Of all the basic methods for cooking eggs, poaching seems to make people the most nervous.  Somehow, the thought of dropping a raw egg into simmering water without it’s shell
and allowing the white albumen to flutter about, unbridled, puts us ill at ease.  And yet, a nicely poached egg with the yolk still golden soft and the white set to a smooth, silky texture is one of the most sensuous and healthy ways to experience an egg.

If you can boil water, you can poach an egg or two or more!  Don’t be stymied by the need to make a perfectly compact, round poached egg.
Those are only made possible by using molds. Please, don’t be such a conformist!
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Indigestion

Indigestion
Image Credit:  http//flic.kr/p/bumrZH

 

The time has come again for all good people to get indigestion from the Holiday merriment and over indulgences with friends and family.
One swig of eggnog too many.  One piece of chocolate fudge too many. One dollop of custard cream too many.
We all know how if feels to suffer that uncomfortable bloat after a celebratory meal when all you want to do is undo your tight pants (which fit you just fine a couple of hours ago) , lie down, and belch with abandonment.  Unfortunately, you can’t because there are still people around and you need to maintain a stitch of decorum.
Oh, how you wish that you had stopped before your third helping of desserts.
Well, what’s eaten is eaten and indigestion has set in to remind you that gluttony is a sin.
While many people go for the bubble gum pink liquid in a bottle known as Pepto-Bismol, the active ingredient, bismuth subsalicylate can have negative side effects, not to mention that it also contains coloring agents, and preservatives.

Here are five natural remedies to assuage your discomfort.

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We take water for granted.  Do you ever consider how lucky we are in the United States to just turn on the tap and have clean water flowing out?
Well, what if you couldn’t do that?  No clean water to drink, no water to wash your vegetables, or take a bath?
Water is one the most precious substance for survival and yet, millions around the world have no clean access to water.
During this season of giving, please consider making a gift to the Charity Water campaign to supply water to families in Cambodia.

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Imagine you had tons of water, but none of it was clean. Imagine having to drink, cook and clean with that water — knowing that it would make your family sick.

That’s the reality for 33% of the people living in Cambodia. But it doesn’t have to be.

Just $65 is enough money to fund a BioSand Filter and serve an entire family with clean water for years to come. Which means we can change the lives of so many families in need.

Please help us make our goal by donating on this page.

100% of the money raised will go directly to water project costs, funding long-lasting clean water solutions in Cambodia. When the projects are finished, charity: water will show us the exact communities we’ve helped using photos and GPS coordinates.

This holiday season, please join me and Village Green Network in giving the gift of clean water to families in need in Cambodia.

Donate Now

 

You can donate until December 31, 2013.
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Carnivores vs. Herbivores: Debate to Chew On

cow_debate2

On Wednesday, December 4th, four  men came together in New York City to square off on their opinions regarding the ethics, environment concerns,
and health implications of being a meat-eater vs. a non-meat eater.
The proposition for the debate: “Don’t Eat Anything with a Face”.

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Gluten-Free Chocolate Soufflé

dark chocolate souffle

Gluten-Free Chocolate Soufflé

 

Is there anything more spectacular and enticing then a chocolate soufflé?  Yes!  One that is also gluten-free, AND made with healthy alternative
sweeteners AND dark chocolate.  Ready to give it a try?
Although making a souffle may seem a bit intimidating, once you’ve given it a try, it becomes easier each time you make it. Practice makes perfect, so let’s get started.

Chocolate Soufflé with a Honey-Red Wine Sauce

Ingredients for soufflé: serves 6 – 8

1 – 2 Tbsp. butter for coating ramekins
1/3 cup (approx.) palm sugar (for coating the remakins)
5 oz.  Bittersweet Dark Chocolate (70% Cacao)
2 Tbsp. palm sugar
3 large egg yolks at room temperature
6 large egg whites
¼ tsp. cream of tartar
Pinch of sea salt

For Honey-Red Wine Sauce:

2 cups red wine
¼ honey
1 tsp. vanilla extract
1 Tbsp. Tapioca Flour/starch

(It’s are the same, whether labelled as starch or flour)

Method for the Soufflés

1) Lightly coat 8 (6 oz.) ramekins with butter and then sprinkle some palm sugar in each ramekin. Tilt the ramekins around to evenly distribute the palm sugar. Tap off excess. Set on a baking sheet. Pre-heat oven to 350°.

2) Chop chocolate into small chucks and place in a stainless steel bowl. Bring a small pot of water to boil and sit the bowl on top to melt the chocolate. While the chocolate is melting, place the egg yolks in a medium glass or stainless steel bowl and add in the palm sugar and sea salt, mix well. Once the chocolate is melted, remove from heat and allow to cool for about 2 minutes.

3) With a wooden spoon, pour the chocolate in a slow stream into the egg and sugar mixture, being careful to stir constantly. After the melted chocolate has been well incorporated, begin whipping the egg whites (see step #4).

4) In a very clean and dry large stainless steel bowl (or mixer), beat the egg whites until they form soft peaks; then add in the cream of tartar. Continue to beat until stiff peaks are formed.

whipped egg whites

egg whites at soft peaks

5) Stir in about one cup of whites into the chocolate mixture to lighten, and then gently, but thoroughly fold in the rest of the whites with a spatula.

6) Spoon into ramekins, filling up to about ¼’ from the rim. Run the end of your thumb around the edge of the soufflé dish as this will help the soufflé to rise evenly. Bake in the middle of the oven until they rise and also forming a light crust on top. (About 20 – 25 minutes).

Serve immediately with the Honey Red Wine Sauce

Method for Honey-Red Wine Sauce

1) Place the wine, vanilla and honey into a pot and bring to a simmer for about two minutes.

2) Spoon the tapioca starch into a small bowl and make a slurry with 1 Tbsp. water. Using a wooden spoon, stir into the simmering honey-wine mixture.

3) Turn heat off as soon as the mixture thickens.

Serve with the hot soufflé by creating a hole from the top with a teaspoon and pouring the sauce into the soufflé.

Chocolate Souffle with Red Wine Sauce

Chocolate Souffle with Red Wine Sauce

 

Let me know how your soufflés turn out.

For Love of Food and Friends,

Karen

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5 Simple Tips for Better Digestion

 

Be Good to Your Tummy

Be Good to Your Tummy

There is nothing more important than good digestion.  If we don’t digest well, we can suffer all kinds of malaise.  And especially during this time of year, with the onslaught of holiday parties and family gatherings, the challenge to stay away from gluten and other gut clogging foods may overwhelm us.  Here are five super tips to keep your tummy happy during the Holidays.

Tip #1: Use Digestive Bitters

Using bitters before a meal is a tradition that many cultures have used to optimize digestion before a meal.
Actually, one of the reasons why Europeans are slimmer and more healthy than Americans may be in part due to the tradition of having a bitter aperitif (before dinner drink)
which helps metabolize fats and aid digestion. Loaded with antioxidant herbs and spices from elderberry to cinnamon, bitters are gaining popularity in the US as trendy bars and restaurants  strive to redefine the Happy Hour with concoctions made from Swedish bitters or Angostura.
However, you need not belly up to a bar to enjoy the benefits of bitters. It’s a lot more healthy to get a bottle of herbal bitters, and have it 15-20 minutes before a meal.
Simply place 40 to 60 drops in a little water and drink.  And the bonus is that bitters are also fantastic for detoxing the liver.
The classic bitters was formulated by two Swedish doctors in the 18th century and is known as Swedish Bitters, however, it is well, bitter!
I prefer another blend called  Sweetish Bitters Elixir., which is much more palatable, but just as effective.

Tip #2 No Cold Drinks

Drinking ice-cold beverages with a meal will squelch your digestive fire and over-tax your digestion.  Think of the cold beverage acting to “freeze” up your digestive capacity, so that when you eat, metabolism is impaired.  As a result, your body will not fully to absorb the necessary nutrients from the foods you eat. Another depleting action of chilled drinks is that it requires energy to bring it to body temperature before you can metabolize it.  So, instead of guzzling icy liquids with your meals, choose room temperature beverages or even hot herbal teas such as ginger or fennel, or a cup of hot lemon water.  Your tummy will thank you.

Tip#3 Go with Probiotics

Fortify yourself with probiotics. It will strengthen your immune system, while keeping
undesirables, such as candida yeast, under control.  Probiotics encourage the growth of healthy bacteria in our gut,
and greatly improves assimilation of nutrients from foods.
One of the best ways to ensure a robust colony of good bacteria in our gut is to have lacto-fermented vegetables, such as raw sauerkraut or kim chee daily.
However, if you are on the road for the Holidays, then taking a probiotic supplement with you is indispensable!  Personally, I never travel without it.
Not all probiotics are created equal, however. Choose one that contains multiply strains of good bacteria such as this  one which is made with 12 different strains of
lactic acid bacteria that are fermented for 3 years to maximize health- giving properties and assure only the strongest bacteria survive.
And it doesn’t need refrigeration.

Tip#4 Massage Your Belly

A little tender loving care works wonders on an upset stomach. Read More

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Gluten-free No Pumpkin Pumpkin Pie

 

slice of pumpkin pie

Slice of No Pumpkin Pumpkin Pie with fresh cream

Here’s my super delicious gluten-free pumpkin pie recipe which does not contain pumpkin yet tastes just like a traditional pumpkin pie, only better!

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