Mother Earth Living

Food Matters

All about fresh, flavorful food

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5/13/2014

Jump-start your daily vegetable intake with this simple smoothie. Because it’s blended (not juiced), you still benefit from all the fiber in the blueberries and spinach. You’ll only need a bit of the naturally sweet coconut water to hide the spinach-y taste from your morning taste buds; the rest of the liquid can be plain water.

Breakfast Smoothie
Photo by iStock

Breakfast Smoothie Recipe

• 1 cup frozen blueberries
• 1 to 2 handfuls fresh spinach
• 1/2 can (about 9 ounces) coconut water
• 2 cups water

Combine ingredients in a blender. If there isn’t enough liquid to cover the other ingredients, add a bit more water. (This will help it blend easily.) Churn until evenly mixed, pour into a to-go container and hit the road.

For a Boost

Pack in Protein: Toss in a handful of raw, unsalted almonds.

Lower Your Cholesterol: Throw in 1/2 cup oats for extra fiber.

Aid Your Digestion: Add 1 to 2 tablespoons ground chia seed.

Customize: Add your own favorite fruit, whatever that may be, to the recipe.



5/2/2014

Take a timeout from meat and instead prepare this vegetarian recipe for the family on a weeknight. This polenta dish is excellent served with grilled veggies. In case you’re not sure, polenta is a delicious dish for spring and summer meals. Interchangeably known as corn grits, polenta is actually the delicious dough made from corn grits. It can be eaten fresh, baked, fried or grilled. In this recipe, we grill the dough and top it with gorgonzola, although you can top it with another crumbled blue cheese you have on hand. Grill it in a cast-iron skillet for easy cleanup.

This recipe comes courtesy Bob’s Red Mill Natural Foods.

Grilled Tomato Polenta 

Grilled Tomato Polenta with Gorgonzola

• 4 cups water
• 1 cup Bob’s Red Mill Corn Grits (Polenta)
• 1 tablespoon freshly chopped basil, plus extra for garnish
• 2 ounces sun-dried tomatoes in oil, drained and chopped
• 2 cloves garlic, finely minced
• 1/2 teaspoon salt
• 4 ounces gorgonzola, crumbled (for garnish)

1. In a medium saucepan, bring water to a boil, then add polenta, basil, tomatoes, garlic and salt, stirring constantly. Reduce heat and simmer for about 45 minutes until very thick; stir at least every 5 minutes.

2. Pour and scrape polenta onto a buttered platter, then let cool about 3 to 5 minutes. Cut into squares. Heat grill and grill for 2 to 4 minutes on each side. Top with crumbled gorgonzola and heat under broiler until cheese is melted (watch closely). Sprinkle freshly chopped basil to serve. Serves 6.


Bob’s Red Mill Natural Foods offers a diverse line of more than 400 all-natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available all around the world.



4/25/2014

For your next family gathering, whip up a batch of zesty and delicious mini pound cakes. This perfect-for-parties baked dessert is made even more nutritious with the addition of bulgur, a Middle Eastern grain high in fiber and protein. More traditionally used in savory side dishes such as tabbouleh or kibbeh, or as a substitute for rice, bulgur can be reconstituted without cooking, although you can also cook it in boiling water, making the grains a little fluffier if you choose to. But most surprising, you can use this nutty grain in your baking. It tastes especially delicious in these adorably sized pound cakes.

Enjoy this recipe, courtesy Bob’s Red Mill Natural Foods, with a heaping scoop of berries and a dollop of whip cream. Check back next week for another great recipe from Bob’s Red Mill.

Mini Lemon Pound Cakes Recipe

Lemon Bulgur Pound Cakes

• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• Zest and juice from 1 lemon
• 1/4 teaspoon salt
• 1 1/2 cups whole-wheat pastry flour
• 1 teaspoon baking powder
• 1/2 cup milk
• 1 cup Bob’s Red Mill Bulgur (cooked and cooled)

Glaze

• 3/4 cup powdered sugar
• 2 tablespoons lemon juice.

1. Preheat oven to 350 degrees. Grease cupcake tins.

2. Mix together sugar and butter.

3. Add eggs (well-beaten), lemon juice and zest. Mix well.

4. Add salt, flour and baking powder. Mix well. Mix in milk. Fold in cooked bulgur.

5. Spread batter evenly amongst 12 cupcake molds. Bake for 15 minutes.

6. While pound cakes are in the coven, combine powdered sugar and lemon juice to make the optional glaze. Keep refrigerated until the pound cakes come out of the oven and cool down.

7. To serve, drizzle with glaze if desired. Makes 12 cupcakes.


Bob’s Red Mill Natural Foods offers a diverse line of more than 400 all-natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available all around the world. 



4/24/2014

Spring is here! Flowers are in bloom and local farmers markets are opening; the perfect time of year to pick up a rack of lamb. This quick spring meal is complete paired with wilted spinach and a glass of your favorite red wine. If you want to step it up then ask your butcher to french the rack, this is a method of trimming the fat cap away and cleaning the meat, cartilage and fat between the tips of the rib bones, thus exposing the bones and creating a kempt and refined presentation.

I recently received several homegrown chops from one of my friends. (Find local and humanely raised meat in your area at Local Harvest.) She surprised me by cooking the meat without trimming the fat. The lamb was juicy and tender and the fat imparted a bold flavor. We also had the option of eating the fat as it was easy enough to cut away, dare-I-say easier than frenching a raw rack!

If you are yearning for something rustic then simply skip the frenching step and if you want those classic lamb lollipops, you’ll need to put your inner butcher to work! Below you’ll find my favorite way to enjoy lamb chops. If you are unfamiliar with how to make your own garlic paste, don’t fear; check out Honey Dumplings TV for a quick culinary film.

Rosemary Lamb Chops
Photo by Victoria Greenstreet

Rustic Rosemary Garlic Lamb Chops Recipe

• 2 tablespoons homemade garlic paste (see video below)
• 1 tablespoon fresh rosemary, minced
• 1/3 cup extra virgin olive oil
• 1 rack of lamb, cut into 8 chops (optional frenched)
• Sea salt and freshly ground black pepper, to taste

1. Chop the garlic paste into the minced rosemary and put into a shallow bowl.

2. Pour the olive oil over the rosemary garlic paste and stir until well mixed.

3. Season the lamb chops with salt and pepper.

4. Coat the lamb with the olive oil garlic paste mixture and marinate in the mixture for 15 minutes at room temperature.

5. Warm a cast-iron skillet over medium heat, add the lamb chops and cook to desired doneness, about 3-4 minutes per side for medium-rare. Serves 2-4


Victoria Greenstreet is inspired by seasonal ingredients. Her focus is whole foods and gluten-free cookery. She is a classically trained chef, freelance food writer, stylist and photographer. She is currently working on her first cookbook. Visit her blog Honey Dumplings for more recipes and culinary adventures.



4/18/2014

Moist and tender, this recipe for Confetti Cornbread uses colorful veggies that taste great any time of the year. From vibrant red pepper, to dashing jalapeño pepper, you are sure to impress with this colorful concoction. This recipe, courtesy Bob’s Red Mill Natural Foods, uses Bob’s Red Mill Corn Grits, and won second place in the Quick Bread category at the 2005 Summer Loaf Bread Baking Contest.

Alone, corn grits—also known as polenta—makes a popular Southern-style breakfast, served with milk and honey or brown sugar. For added texture, sprinkle 1/2 cup pumpkin seeds across the top of your cornbread batter before baking. Serve with chili or enjoy all on its own. Check back next week for another great recipe from Bob’s Red Mill.

Confetti Cornbread

Confetti Cornbread

• 1 1/4 cups Bob’s Red Mill Corn Grits (Polenta)
• 1 1/2 cups buttermilk, divided
• 1 3/4 cups unbleached white flour
• 1 1/2 tablespoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup brown sugar, packed
• 2 tablespoons honey
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 1 1/4 cups diced fresh or frozen corn, red pepper and jalapeño pepper

1. Soak corn grits in 1 1/4 cup buttermilk, cover and refrigerate overnight. Remove from refrigerator 1 hour before proceeding.

2. Preheat oven to 350 degrees. Grease a 9-inch cake pan and pour in cornbread.

3. Sift flour, baking powder, baking soda and salt together. Stir in soaked corn grits and brown sugar. Set aside.

4. In another bowl, dissolve honey in melted butter. In a third bowl, whisk eggs with remaining 1/4 cup buttermilk. Add honey and egg mixtures to flour mixture. Stir in corn and peppers until evenly dispersed.

5. Bake for 30 to 45 minutes or until center is springy and toothpick inserted comes out clean. Let cool in pan for 20 minutes before serving. Serves 12.


Bob’s Red Mill Natural Foods offers a diverse line of more than 400 all-natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available all around the world.



4/11/2014

With spring brings fresh ingredients. And what better way to use fresh harvested herbs than in a flavorful homemade pesto. Whip up this snappy pesto and pair it with buckwheat for a delicious grain salad. This recipe, courtesy Bob’s Red Mill Natural Foods and Melanie of Nutritious Eats, uses Bob’s Red Mill Buckwheat Groats and was an entry for the 1994 Buckwheat Recipe Contest.

The buckwheat groats, hulled seeds of the buckwheat plant, only take about 20 minutes on the stove top to fully cook, so you won’t have to brace the heat for very long. Although buckwheat is what makes this dish truly unique, you can easily substitute with another one of your favorite grains such as millet, wheat berries or quinoa. Serve alongside a slice of crusty bread or sliced veggies for a simple spring meal. Check back next week for another great recipe from Bob’s Red Mill.
[Photo courtesy Melanie of Nutritious Eats.]

Buckwheat Pesto Salad 

Buckwheat Pesto Salad

• 2 1/2 cups water
• 1/4 teaspoon sea salt
• 1 cup Bob’s Red Mill Buckwheat Groats
• 1 tablespoons butter, softened
• 2 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1/2 cup chopped Bob’s Red Mill Walnuts Baker’s Pieces
• 1 cup finely chopped fresh parsley
• 2 teaspoons dried basil
• 1 cup grated parmesan cheese
• 1/2 cup sliced black olives
• Salt, to taste
• 1/2 cup soy bacon bits, for garnish (optional)

1. Boil water with salt. Add groats, cover and simmer for 20 minutes. Remove from heat and leave pan covered for about 5 minutes, then fluff with fork. Set aside.

2. Mix butter, olive oil, garlic and walnuts together. In a separate bowl, combine parsley, basil, cheese and olives. Add butter mixture to groats, then add the parsley mixture. Salt to taste. Toss and serve. Sprinkle soy bacon on top, if desired. Serves 6.


Bob’s Red Mill Natural Foods offers a diverse line of more than 400 all-natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available all around the world.



4/2/2014

If you are looking for a fruity treat that’s also high in fiber, look no further. The following recipe, courtesy Bob’s Red Mill Natural Foods, uses a mixture of whole grains and dried fruit to create a moist cookie similar to oatmeal raisin cookies.

Although this recipe calls for dried blueberries, apples and roasted hazelnuts, you can trade out these fruits for dried versions of your favorites. If you’re looking to cut sugar from your diet, this recipe also performs well with up to half the sugar. Check back next week for another great recipe from Bob’s Red Mill.

Granola Cookies Recipe

Whole-Grain Apple Blueberry Granola Cookies

• 1 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups whole-wheat pastry flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 3/4 cups Bob’s Red Mill Honey Almond Granola
• 1/2 cup dried blueberries
• 1/2 cup diced apples
• 1/2 cup chopped roasted hazelnuts

1. Preheat oven to 350 degrees. Grease cookie sheets.

2. In a medium bowl, cream together the butter and sugars. Beat in the egg and vanilla. Set aside.

3. In a separate bowl, combine the flour, salt and baking soda, then stir into the creamed mixture.

4. Finally, stir in the granola, dried fruits and nuts.

5. Drop heaping teaspoonfuls onto the greased cookie sheets, about 2 inches apart. Bake 12 to 15 minutes until cookies are lightly browned around the edges. Remove cookies to wire racks and let cool completely. Enjoy this whole grain treat! Makes about 24 cookies.


Bob’s Red Mill Natural Foods offers a diverse line of more than 400 all-natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available all around the world.





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