Food for Life Training: Overview Translating Nutrition Research into Community Education: A Workshop for Implementing Diet-Related Chronic Disease Curricula Food for Life Training: Overview Read about a student's life-changing experience at PCRM's Food for Life training > Once accepted, you will have the opportunity to take advantage of the following at the training: Earn Professional Education Credits This program has been approved by the Commission on Dietetic Registration for 20.0 Continuing Professional Education Units (CPEU). This continuing nursing education activity was approved by the Virginia Nurses Association, an accredited approver by the American Nurses Credentialing Center's Commission on Accreditation. Walnut & Mushroom Pate Posted November 3rd 2009 at 11:00 am by joshuakatcher The next time you’re having people over for board games, a movie, or just plain-old catching up, and you need to whip something together that seems sophisticated, you’ve gotta try my faux-liver pate recipe. Do this, and the next thing you know, people will be trying to find their socks that got knocked off. • 2 Cups of walnuts• 2 Cups of crimini mushrooms• 1 Medium onion• 4 Cloves garlic• 2 Tbs olive oil (1 for sauteing, 1 for blending)• Garnishes (above, I used grapes, cranberries, black sesame seeds, salt, and cauliflower leaves) 1. Crush the garlic cloves, and chop the onion and mushrooms2. Written by joshuakatcher Joshua Katcher started The Discerning Brute in 2008 as a resource for men who want to make intelligent decisions concerning their lifestyles.
Vegetable Juicing Recipes Do you have a great juicing recipe? One that has helped you increase energy or eliminate pain, or one that you simply enjoy for the mouth-watering flavor? Share it here so we can all reap the health benefits of it and savor the deliciousness! Please include the ingredients and preparation instructions to be sure beginners can achieve the same results when recreating your recipe. Click below to see recipes other visitors have shared... Rainbow Sherbet Juice Looks just like Rainbow Sherbet as each fruit/vegetable comes through the juicer. Amazing Sherbet Lemonade Run through juicer: 4 apples 1 lemon Job done, pour over crushed ice. Purple Weight Loss Cruiser The Purple weight Loss Cruiser is basically the same juice as the regular weight loss cruiser except it has beet root added. Weight Loss Cruiser This Weight Loss Cruiser satiates, is chocked full of minerals, and is great for shedding unwanted pounds. Godzilla Sweet Green I was very impressed with this Sweet Green recipe. Kale Away Liver Detox
Cilantro Lime Chickpea Salad When Nate and I met for the first time I smelled like a burrito. Although I’m not proud to admit it, I will say it was because I was dragged to a party with one of my best friends after working an open-to-close shift at a local burrito restaurant in college. I was tired. I was cranky. Dreams do come true! One of the things that I learned to love while working at Cilantro’s Burrito Grill was to enjoy cilantro. Hey, my man likes food. 2 cans chickpeas, drained and rinsed4 loosely packed cups fresh spinach1/2 onion, chopped smalljuice from 4 limes1 bunch of cilantro (about loosely packed cup)3 Tbsp sugar2 Tbsp dijon mustard2 cloves garlic, finely minced or grated on a microplane1/2 Tbsp chili powder1/2 cup olive oil Chop the spinach very finely (feel free to use a food processor and pulse 3-4 times). I love that this salad is so bright and filling, full of great flavor and the perfect accompaniment to a summer picnic, party, or the next kismet moment in your life.
3rd Annual Chili Contest: Entry #2 – Maui Chili I’m so confused by my Illini. Yes, we played a non-BCS over the weekend…but we beat the snot out of them. My feeling on Saturday must be what it’s like for Alabama or USC each Saturday. There was also no bore factor with last week’s chili contest recipe. I was talking to my mom on Friday before making the trip to Chicago and we pow-wow’ed on what she had on hand, what I would bring, and what she needed to buy.Of course I remembered to bring only half of what I had committed to. The ingredient list is long, but it’s so incredibly healthy, flavorful, and unique. My parents had their neighbors over to partake (hi, Laurie!) This bean-free chili is not for the weak, however. Maui Chili submitted by Kathryn, adapted from here Directions: Heat 1 tablespoon olive oil in stockpot. Heat the remaining 2 tablespoons oil; add onion, bell peppers, carrot and celery and cook until start to soften, 3-5 minutes. And beer and water to deglaze bottom of pan. Yield: ~10 cups. Q&A tomorrow! Be well,
Stilton tart Ever since moving into my first apartment many many years ago, I have subscribed to food magazines. The roster has changed a bit, but receiving at least one and as many as five magazines full of glossy food pages has been a constant in my cooking life. I do love cookbooks, oh how I love cookbooks, but I also love how current magazines are and I also love the monthly inspiration. My routine was that every couple of months, I would sit down and tear out recipes that I had flagged, then I would cut them out, then I would tape them into binders I have that are filled with almost twenty years of magazine recipes. Then life got super super busy. I cut this out years ago, the actual recipe is from Gourmet (sob!) Last week was the last of my catered openings at the art gallery (although I hope to do more next year). After gazing at the photo for so many years and cursing the fact that I did not have a rectangular pan, it might have turned out that the tart was a disappointment.
African peanut stew I am still cooking lunches and dinners for my dad and brother. One recipe they both love and my dad requests repeatedly, my African peanut stew. I have shared versions of this before, and I make it so much I rarely follow a recipe. This is an updated and adapted version of my original. I have been making double batches of this recipe, half for Dad and my brother, half for Jason and me. Dad and brother’s version has chicken added to it, ours goes without. dairy, soy, gluten free, vegan 1 small yellow onion, peeled and chopped 1-2 cloves garlic, minced 1 red bell pepper, seeds / membranes removed, diced 1 habanero pepper, seeds / membranes removed (optional), diced 1 tablespoon butter (Earth Balance) 10 large tomatoes, cored and chopped3 cups vegetable stock 2/3 cup peanut butter 1/3 cup tahini (or more nut butter)2 teaspoons chili pepper flakes (adjust to heat preference) 1 1/2 cups cooked brown rice sea salt and black pepper, to taste Serve as a soup or over quinoa and vegetables.
Gorgonzola Leek Tart I love and adore blue cheese with a purple passion, and I am forever tossing yet another hunk of it in my grocery cart. But one of the reasons that I love it – the sharp, tangy, cheesy flavor – is also one of the reasons I always have leftover blue cheese. A little goes a long way. It’s even MORE perfect because the other thing that I am constantly needing to use up is leeks. I’m just not brave enough to sneak one leek out of the rubber band and show up at the cash register looking all innocent, so I tend to be constantly awash in leeks. Here’s how super easy it is: pick up a box of frozen puff pastry (usually in the dessert section of your supermarket), thaw out one sheet, and roll it with your rolling pin until you have a nice thin rectangle, about 12 by 10 inches. And oh, that filling! Pour the honey over the top of your dough and spread it around until it reaches the inner edge of the border. Ingredients 4 tablespoons butter One leek, rinsed well, halved and sliced thinly Directions
Recipe for Al's Famous Hungarian Cucumber Salad (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and when my friend Becky from Vintage Mixer included cucumbers on her list of Seasonal Produce Guide for July, I remembered this amazing cucumber salad. This salad is really a wow; hope you enjoy!) My friend Al Church is not only a former restaurant critic and food writer, but he's also one of the most food-savvy people I know, so when Al offered to make his famous Hungarian Cucumber Salad with me and share it with Kalyn's Kitchen readers, I couldn't wait to try the salad. I haven't eaten that much authentic Hungarian food, but it's definitely on my list of places to visit, and I love the combination of sweet paprika and sour cream that's used in so many dishes in that part of the world. And of course my love for cucumbers is well-documented on the blog. It's best to use cucumbers with small seeds, and two long English cucumbers were perfect for this. Instructions: Blogger Disclosure:
Jamaican Veggie Patties Recipe Shortly after posting Bryant Terry's list of favorite cookbooks last week, a number of you emailed asking whether or not I had a favorite recipe from his new book (Vegan Soul Kitchen). His Jamaican Veggie Patties immediately come to mind. The first time I read through the recipe I thought to myself - oh, they're hand-pies! And quickly filed them away in the lazy-day section of my brain. A richly spiced potato, pea, corn, carrot, and cabbage filling is wrapped with a turmeric-hued pastry crust made with coconut oil. The book is black and white with color photo inserts and spans 223 pages. You can certainly experiment with different sizes here, but don't go much smaller than a 4-inch cookie cutter. For the filling: In a medium-size saute pan over medium-low heat, combine the coconut oil, the onion cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1/2 teaspoon of salt. Combine the vinegar and water and mix well. Preheat the oven to 350F and remove the dough from the refrigerator.
Sweet on Corn- Corn & Zucchini Fritter Stacks with Bacon and Avocado WARNING!! Unless you are a serious blog wonk, read no further! Because I am getting down to the nuts and bolts of the blogosphere here. I don’t know about you but every once in a while I like to look under the hood of my blog and see what’s working and try to figure out why. As it is the beginning of a New Year I thought I’d reach back into 2010 and bring you my Top 10 most popular posts of that year. For today’s excercise I am only using quantitative analysis. Now I know bloggers can be shy about discussing numbers, but I not afraid to share mine. Keep in mind these are the 10 most popular posts and represent a level of traffic that is not indicitive of everything and everyday at Sippity Sup.
Cabbage Roll Casserole - easy recipe for this one pot meal With the cool weather arriving and the leaves starting to change colours, it is time to pull out some comfort food. One pot meals and casseroles are so nice to have during the fall. They are hearty and comforting, warming you up on the inside. I love the smell of a casserole in the oven. I am not fan of the fall. Today’s recipe is something I make regularly. I want these to taste as close to cabbage rolls as possible. Cabbage Roll Casserole Total time Author: Steve Cylka Recipe type: Entree Cuisine: One Pot Meals 1½ pounds ground beef1 onion, minced4 garlic cloves minced1 tsp salt½ tsp black pepper½ tsp paprika¼ tsp dry thyme½ large cabbage, cut into ½ inch pieces1½ cups uncooked rice2 cups crushed tomatoes or tomato sauce3 cups water or beef broth Brown the beef in a skillet. If you prefer to have the cabbage soft and the rice very tender, similar to cabbage rolls, add another ¼ cup of water after the 90 minutes and cook for another 30 minutes.
Cauliflower Crust Thai Chicken Pizza I’ve seen this cauliflower pizza crust idea floating around the internet for a while now. It seems bizarre. Although they sound the same, cauliflower and flour have nothing in common. Turns out, my suspicions were completely wrong. Recipe Rundown Taste: A little spicy, fresh, and not at all like cauliflower. Ingredients: *Note: Use the large holes on a box grater to shred the cauliflower into crumbles. For the crust: 2 cups firmly packed shredded cauliflower from about half a large head (*see note) 1 large egg 1/4 cup finely shredded mozzarella 1 clove garlic, minced 1 tablespoon (or more) Sriracha 1/4 teaspoon salt 2 teaspoons olive oil For the topping: 1 (7-ounce) jar peanut sauce (*see note) 2 tablespoons peanut butter 1 cup cooked shredded chicken (from about 1 large breast) 1/2 cup finely shredded mozzarella 4 green onions, green parts chopped 2 tablespoons chopped fresh cilantro Directions: For the crust: Preheat oven to 450°F. Bake for 12 to 15 minutes, or until golden.
Tamale Pie Recipe It’s starting. Every once in a while, there’s a brief sense that fall is peeking around the corner. The way the morning sun hits the trees, or a crisp smell of evening air. It’s not overwhelming, but there’s not doubt that before we know it, it’s going to be time for jeans, hoodies, football, apple cider and pies. I’m not one to wish time away, but after so many days close to triple digits this summer, I’m more than ready for some cooler weather. Which is why, a few weeks ago, when my Chief Culinary Consultant and I were flipping through one his mom’s old cookbooks and saw a recipe for tamale pie, I was more than excited to make it. I first attempted the recipe that we found in the cookbook, but the top cornbread layer ended up a complete disaster. Two quick notes on the recipe: I included black olives in the recipe for two reasons: (1) they were in almost every single tamale pie recipe that I came across; and (2) my mom and Chief Culinary Consultant love them.