f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: December 2015 http://www.freesearchenginesubmission.infoher-libido.com

Saturday, December 19, 2015

Moving To A New Home

I wanted you to know I have moved to a new home.  I will still be giving you healthy recipes, nutritional information and healthy living tips.  It will just be in a new setting.  So come visit my new home at http://easyhealthylivingsolutions.com/.  Also visit an additional site I will be blogging on at http://mc72542.bargainshop.biz/.  Be sure to bookmark them both.

I want to thank you for all your visits to this blog.  Please move with me and visit me in my new home.  Be sure to let me know what you think of it!

Monday, December 14, 2015

Soy Sesame Broccoli Salad Rcipe

Broccoli marinated in heart healthy sesame oil and sesame seeds added on top.  It is not the overdone broccoli and cheese sauce.  This salad adds a new twist to eating broccoli.  It is cool and crunchy.  The marinade gives it a nice tang that compliments the broccoli's flavor.  Want some new dinnerware to serve it on?  Click here. You will find dinnerware or serving pieces to suit your personal style.  Be sure to pin it.  This is a recipe that can be used all year long!


Soy Sesame Broccoli Salad Recipe

16 ounce bunch of fresh broccoli, washed
2 tbsp. sesame oil
2 tbsp. low sodium soy sauce (see note)
2 tbsp. rice wine vinegar
sesame seeds

Cut tops off of the broccoli and separate into bite size pieces.  Peel the fibrous outer layer off of the broccoli stems and cut the soft inner part into slices 1/2" thick.  Bring a large pot of salted water to a boil.  Add the broccoli to the boiling water.  Cook for 2 minutes or till broccoli just turns a bright green color.  Immediately drain the broccoli and rinse under cold water to stop cooking process.  You can also plunge it into ice water if that is easier for you.  Allow broccoli to drain.  While the broccoli is draining; combine the oil, soy sauce and vinegar in a small bowl.  Whisk to combine.  Place the broccoli in a bowl with a tight sealing lid or a zip lock bag.  Pour the marinade over the broccoli and toss to combine.  Place the broccoli in the refrigerator for minimum of two hours, shaking the broccoli and marinade around several times.  Before serving sprinkle liberally with sesame seeds. 

Note:  Soy sauce does contain wheat.  It is a source of gluten.  If you are trying to avoid gluten, use tamari instead of soy sauce.  Also, even using the low sodium soy sauce, you have enough salt that none needs to be added.


Friday, December 11, 2015

Root Vegetable Gratin Recipe

Root Vegetable Gratin takes a long time to bake, but, it is worth the wait.  Turnips, parsnips, carrots and potato come together with cheese and veggie broth to become something irresistible.  I served it with a Sesame Broccoli Salad.  You will get that recipe on Monday.  Right now enjoy this veggie gratin.  Be sure to pin it so you don't loose the recipe!  

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Root Vegetable Gratin Recipe

16 ounces turnips, peeled and sliced 1/8" thick (see note)
4 ounces parsnips, peeled and sliced 1/8" thick (see note)
4 ounces carrots, peeled and sliced 1/8" thick (see note)
1 onion, peeled, sliced 1/8" thick and separated into rings (see note)
2 large russet potatoes, scrubbed and sliced 1/8" thick (see note)
8 ounces swiss cheese, shredded
1 1/2 cup vegetable broth
1/2 cup bread crumbs (you choose what type you wish)
salt and pepper

Take a third of the turnips, parsnips and carrots; arrange them in an even layer in a 9" x 13" baking pan.  Salt and pepper lightly.  Arrange a layer of half of the potatoes.  Then a layer of half of the onion rings.  Salt and pepper lightly.  Cover with a third of the cheese.  Arrange another third of the of the turnips, parsnips and carrots over the cheese.  Again, lightly salt and pepper.  Arrange the rest of the potatoes and onion rings over the turnip layer.  Lightly salt and pepper.  Top with a third of the cheese.  Layer the last of the turnips, parsnips and carrots on top.  Lightly salt and pepper.  Pour the vegetable broth over top of the vegetables.  Cover with foil.  Bake 2 1/2 hours in a preheated oven at 350 degrees.  Remove and uncover.  Top with the rest of the cheese and sprinkle with breadcrumbs.  Return to the oven and bake uncovered for 30 minutes or until browned and veggies are fork tender.  Eat up!

Note:  To speed up prep. you can use a mandolin slicer.  It keeps all your slices even and that results in even baking.  Mandolin slicers can be used for all sorts of prep work.  It speeds things up and makes life easier for you.  Below is a photo of the one I use.

 Want to check it out for yourself?  Click here and order one today!




Monday, December 7, 2015

Curried Cauliflower Soup Recipe

Cauliflower is often viewed as a lowly, humble vegetable.  It doesn't get the same attention as it's cousin kale.  But, adding it to your diet does give you many benefits.  Digestive system support, cancer prevention, antioxidants and inflammation suppression are just a few of the benefits you get from cauliflower.  This soup, that contains cauliflower, is warm and slightly spicy.  It elevates this lowly vegetable.  It also pairs well with my Cranberry Cornbread.  I'm giving you two ways to make it.  One way is vegetarian and the other is vegan.  You make your choice which to use.  Be sure to pin this recipe.  You will want it all winter long!


Vegetarian Curried Cauliflower Soup Recipe

1 cup diced onion
1 clove garlic, chopped
2 cups sliced, raw cauliflower
2 cups vegetable broth
1 tsp. hot madras curry powder
1 cup fat free milk
2 tbsp. butter
2 tbsp. flour (I use spelt flour)
salt and white pepper

Combine the onion, garlic, cauliflower, curry powder and broth in a medium size saucepan.  Bring to a boil and reduce heat to simmer.  Simmer until cauliflower is very soft.  Remove from heat and allow to cool.  Pour cauliflower into a blender and puree until smooth.  You may need to do this half of the cauliflower at a time.  Return to the saucepan.  In a small saucepan, melt butter over low heat.  Add flour and stir 1 or 2 minutes to combine flour and butter.  Add the milk to the butter and heat over low heat until milk is thickened and bubbles start to form around the edges.  Pour milk into cauliflower and heat until  it is hot and ready to eat.  Salt and pepper to taste.

Vegan Curried Cauliflower Soup Recipe

1 cup diced onion
1 clove garlic, chopped
2 cups sliced, raw cauliflower
1 cup peeled, diced, raw russet potato
3 cups vegetable broth
1 tsp. hot madras curry powder
salt and white pepper

Place onion, garlic, cauliflower, potato, curry powder and broth in a medium sized saucepan.  Bring to boil and reduce heat to simmer.  Simmer until cauliflower and potatoes are soft.  Remove from heat and cool.  Pour into blender container and puree until smooth.  You may need to do this half of the cauliflower at a time.  Return to the saucepan and heat until hot and ready to eat.  Salt and pepper to taste.

I live in a rural area.  We are not able to get ingredients to make a true Indian curry.  We also can't get ingredients to make our own curry powder.  If you have access to the ingredients to make your own curry powder, I recommend doing so.  Also, you may not like the amount of curry I use in this recipe.  Adjust it to your taste.  Have a great week and have fun in the kitchen!
  

Friday, December 4, 2015

Cranberry Cornbread Recipe

It's the time of year that you want to bake.  Warming up the house with the oven and filling the place the delicious smells of baking.  Cranberry Cornbread helps do just that.  Besides the pleasant aroma it has while baking, you get the nutritional benefits of fresh cranberries (more on that later) and whole grains.  The sweet corn flavor and tart cranberries go well with something spicy, like the Curried Cauliflower Soup I served with the cornbread.  I'll post that on Monday.  For now enjoy this moist delicious cornbread.  Pin it so you don't loose the recipe!


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Cranberry Cornbread Recipe

2 cups stone ground organic cornmeal
3/4 cup stone ground organic whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs, lightly beaten
1 1/2 cup buttermilk
1/3 cup honey
1/3 safflower oil (you can use olive oil if you want)
1 tbsp. orange zest
1 cup fresh cranberries, rinsed and patted dry

Turn the oven to 425 degrees.  Place a greased 9" round or square pan in the oven to heat.  In a bowl combine the first five ingredients, cornmeal through salt.  Whisk together.  In another bowl combine buttermilk, honey, oil, eggs and zest.  Whisk together until smooth.  Combine the wet ingredients with dry and mix thoroughly.  Fold in the cranberries.  Remove the heated pan from the oven and pour in the batter.  Return the pan to the oven and bake for 25 to 30 minutes or until golden brown.  Remove and let stand for 10 minutes before cutting.

Look for the facts about the nutritional value of cranberries this coming week.  Get cranberries now and freeze them for later use.  Add frozen berries to smoothies and use them in other recipes.  Have fun in the kitchen everyone.