My thoughts and prayers go out to those affected by the earthquake in Japan. Wishing you all safety and peace! Products Mentioned: Cheek products: Revlon colorstay mineral finishing powder in Belightful Mac MSF in Redhead NYC Blush in Riverside Rose Eyes: Annabelle single shadow in 225 Garnier Nutrisse Sheer tinted eye roller Lips: Wet n Wild lipstick 903C Aveda tinted lipbalm in Berry Fresh Sugar lip treatment Alba organic lipgloss Skin: raw Shea butter MAC fix+ Rose Almond Aloe moisturizer Olay complete spf 30 sunscreen Olay Regenerist eye serum EVOO to remove makeup nails: MAC Seasonal Peach Visit Pinc Stuff @ www.pincstuff.com Become a fan www.new.facebook.com Twitter: twitter.com Sheryl xoxo
Friday, December 30, 2011
Sunday, December 25, 2011
ORGANIC ADVOCATES - Feast of Fields 2011 - with host Frank Mazzuca
ORGANIC ADVOCATES - Feast of Fields 2011 With your host Frank Mazzuca Just a few of the foodie friends we stopped and talked with... Michael Smith: Celebrity Chef Michael Smith, of Food Network Canada's Chef At Home, was the feature exhibitor at the annual Feast of Fields festival in King Township, Ontario. In regards to the significance of local and organic food, Smith says, "I could rhyme off on fifty different reasons, but it boils down to two families; my family and the family producing the food". Evelyn's Crackers: Evelyn's Crackers showcase quality products at Feast Of Fields 2011, where co founder Edmund Rek is proud to use ingredient Red Fife, a 19th century heritage grain grown organically by local, smaller scale farming. Rek and his wife, Patricia, have chosen their daughter as the face and name for Evelyn's Crackers, to inspire a "local, sustainable food movement" for her future. Wanda Beaver: Kensington Market's favourite pie lady, Wanda Beaver of Wanda's Pie In The Sky, returns to Feast of Fields, this year sampling her delicious peach almond coffee cake. Although none of her famous sour cherry pie was on site, Beaver believes that pie is simply "a frame around a fruit, speaking for itself". Giacomo Pasquni: Vertical restaurant's Giacomo Pasquni made his first appearance at Feast of Fields with homemade red fife strozzapretti in a venison corn ragu and venison loin. A native of Italy's Le Marche region, Pasquni says that "there's a bad rap for food in North ...
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Tuesday, December 20, 2011
Video Recipe: Kale Almond Pesto
Chef Keith Snow from www.harvesteating.com creates a unique winter time pesto from kale and almonds.
Wednesday, December 14, 2011
Angelica The Lazy Chef - Real Dark Rich Hot Chocolate
Use lazy ingredients to create the best hot chocolate ever!!!!! This compares to fancy chocolate shops. Ingredients: - Organic Chocolate chips left over in your pantry - Half and Half - Wildflower honey - Organic Almond Milk - Coffee Like me on Facebook: www.facebook.com Follow me on twitter: twitter.com Visit my site: AngelicaTheLazyChef.com
Saturday, December 10, 2011
Almond adulate assistant smoothie
1 banana, 2 tablespoons of almond butter, dash of silk , cup or 2 of ice, yogurt ( you can sub soy yogurt to make this vegan) and flax seed. I also add blueberries sometimes as well.
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Wednesday, December 7, 2011
Growing Brussel Sprouts
Brussels Sprouts are notorious for their low yields, but if you enjoy their distinctive taste they are worth growing - or trying to grow - in the garden. They grow easily from seed, but are quite fussy when it comes to both soil and weather conditions. Get it right and you'll get more than a meal out of each plant.
Indigenous to Europe, little cabbage-like Brussels Sprouts are part of the brassica family. In fact they are a variety of Brassica oleracea, as are broccoli, cabbage and cauliflower, which are all filled to the brim with vitamins and minerals.
Brussels Sprouts take a long time to mature (as much as 26 to 30 weeks) and produce a crop. This is one of the reasons it is so important to prepare the soil really well prior to planting. They like a rich soil that is high in nitrogen, so be extra careful that the manure or compost you use in the soil is well rotted. If it isn't, it will draw nitrogen out of the soil. You may want to add bagged nitrogen or urea to speed up the decomposition process. Loosen the soil and add a complete fertiliser like 2:3:2 (nitrogen-phosphorous-potassium or N-P-K) and then tread the soil firmly. That's another thing Brussels are picky about: they demand a good, firm soil. They also like the soil to have an optimum pH of between 6.0 and 7.0, so do a pH test and adjust if necessary. You can do this by adding agricultural lime to the soil.
When to Plant Brussel Sprouts
In the southern hemisphere Brussels Sprouts are usually propagated by seeds sown in seedbeds or seed boxes from late December until late February. In the northern hemisphere it is more usual to sow seeds in March and April. Sow the seeds in shallow drills and cover with about 10 mm of soil pressed down firmly over the seeds. These vegetables prefer cool, moist growing conditions - they don't do well in hot weather - so keep them well watered while they germinate. They should start to pop out of the ground after a week to ten days.
Your next challenge will be insect and disease control. Cabbage moths, cabbage root flies, clubroot, downy mildew and black rot are all common problems. All the brassicas gain protection from being planted near to celery, sage or rosemary, so consider this companion planting approach rather than reaching for chemical sprays and pesticides.
The seedlings should be planted out about a month after sowing, when they are between 75 mm and 100 mm high. Generally rows should be about 600 mm apart and the plants should be between 450 mm and 600 mm from one another. They grow quite tall and you might want to stake them to prevent them collapsing and growing sideways.
About a month after transplanting, feed around the plants with a little 2:3:2 or 3:2:1, depending on your soil quality. You can also add liquid fertiliser (for example one made with seaweed) every two or three weeks.
Even though Brussels Sprouts do develop quite a substantial root system, they also benefit from having the soil drawn up around the stem while they are growing.
As the plants develop you will notice the sprouts starting to develop along the stem, above each leaf. If conditions are right, these will develop and about three months after being transplanted, you should be able to start picking from the base of the stem. Usually the lower leaves will start to turn yellow when the sprouts are ready for picking and you can pull them off and harvest the vegetables. You will also notice that the top of Brussels Sprouts plants develop a head that looks rather like a cabbage. If you prune this off early on, it should increase your yield of sprouts.
Finally, if you are lucky enough to have success with your sprouts, try roasting them with a sprinkling of olive oil and garlic. When cooked, top with flaked almonds that have been toasted in a pan with a little butter.
The sprouts start to form on the stem where each leaf branches off.
Fully developed Brussels Sprouts ready for picking.
Sunday, December 4, 2011
Easy Dinner Recipes - Almond Chicken & Easy Chinese Stir Fry
Almond Chicken
This is a classic chicken dish that is made super easy by making it a one pot meal.
Ingredients:
8 boneless skinless chicken thighs
1/4 cup zesty Italian dressing
1 cup chicken broth
1 can green beans, drained
1 cup minute rice, uncooked
1/4 cup sliced almonds
Place chicken and dressing in a Ziploc bag. Toss to coat. For greater flavor, let chicken marinade for up to 2 hours.
In a large skillet, add chicken with dressing and cook over medium-high heat. Cook on each side for about 4 minutes or until browned.
Add broth to pan and bring to a boil. Cover and simmer for 10 minutes. Add beans and cook 5 minutes longer or until chicken is cooked completely.
Remove chicken from the skillet and keep warm. Add rice and almonds to the skillet. Remove from heat and cover. Let stand 5 minutes. Serve chicken over rice mixture.
Easy Chinese Stir-Fry
The dressing and hoisin sauce combine to make a delicious stir-fry sauce. Hoisin sauce is available in the Asian section of most major grocery stores.
Ingredients:
1 teaspoon vegetable oil
1 pound pork loin or chicken breast, cut into thin strips
3 cups sliced carrots
1/3 cup balsamic vinaigrette dressing
2 tablespoons hoisin sauce
2 green onions, thinly sliced
In a large skillet heat oil over medium-high heat. Add chicken or pork and carrots; cook for 5 minutes
In a small bowl combine dressing and hoisin sauce. Add to meat and carrots. Cook 7 minutes or until carrots are tender to the bite.
Add green onions and cook 1 minute longer. Serve immediately.
Makes 4 servings.
Thursday, December 1, 2011
Antioxidants to Help You Look Younger
How perplexing is it, all this anti aging stuff! What to do, what not to do, what is right and what is wrong. In the end you need to do what you feel is right for you.
Reading, researching and experimenting with all the different foods, supplements and creams out there, you are sure to find what suits.
'Anti aging' is the new buzz word on everybody's lips, and everyone wants to look younger than they really are. Some people will start worrying about looking younger as early as their 20's. When you think about it, we have a lot of pressure put upon us to remain youthful looking. This has been going on since the time of Cleopatra, who would have milk baths to retain her beautiful looks.
We also have to contend with worrying about whether curly eyebrows are in, and thick hair is out. Or is that, thick eyebrows are out and thin hair is in, or thick hair in and thin eyebrows out! Confused?
Taking supplements to compliment your healthy lifestyle is always a good start, or to replace the vitamins and minerals you are missing out on because of such a hectic lifestyle.
Finding a moisturiser for your skin type; try looking for ones which are all natural and have organic ingredients. A lot of the chemicals used in creams today can cause more damage in the long run then they are worth.
Eat plenty of foods rich in 'antioxidants', another buzz word on everybody's lips.
It is amazing how good you will feel about yourself, when you start eating properly. If you do have a busy life style, there are plenty of ways to eat healthy on the run.
Always have a piece of fruit in your bag, pack a small container of nuts and grains, such as prunes, fresh dates, goji berries, almonds and sesame seeds. If you feel like something sweet, eat some dark chocolate as this is far better for you than milk chocolate.
If you smoke cigarettes and don't feel like giving up just yet! Take extra Vitamin C, or if you're feeling run down take Mega B or a good Multivitamin.
Make yourself a smoothie if you are in a rush, put in banana, kiwi fruit, pear, honey L.S.A (linseeds, sesame seeds and almonds), put in anything else you can think of and would like. Take wheatgrass if you don't eat enough vegetables, there are plenty of ways in which you can work a healthy diet into your busy life.
Once you start to make these small changes, you will certainly feel a difference. Just taking the step towards making more informed choices about what you are putting into your body is a good feeling. So lets learn to love ourselves for whom and how we look, and enhance our beauty by having clear skin, shiny hair and strong fingernails, like we once did, by living a healthy lifestyle.
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