Asian Sugar Snap Pea

Asian Sugar Snap Pea

Ingredients:
** 1 pound sugar snap peas, trimmed
** 3 tablespoons garlic flavored olive oil
** 1/4 cup low sodium soy sauce 1/4 teaspoon sesame oil
** 2 drops chili oil 1/4 teaspoon packed brown sugar
** 2 tablespoons toasted sesame seeds

Directions:
1. Preheat the oven broiler, and move oven rack into the top position.
2. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
Broil the snap peas in the preheated oven until tender, about 5 minutes.
3. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

Enjoy!
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Old Fashioned Recipe For Preventing Allergies And Chemical Sensitivities

Allergies and chemical sensitivities are a symptom of a compromised immune system.

Candida overgrowth in the body may be the precursor to immune dysfunction causing all kinds of illness and allergies to food, pollen and multiple chemical sensitivities. Antibiotics, sugar and refined carbohydrates help create and grow this problem.

Candida lives in balance with beneficial bacteria in the colon. The colon is vital for nutrient absorption and toxin elimination and one of its key contributions is the ability to break down the foods we eat. It is the first line of defense for the immune system.

Food is broken down in the colon with the help of enzymes, yeast and beneficial bacteria that live there; they help keep the colon healthy.

Antibiotics kill germs but they also kill the good bacteria in the colon. This results in less bacteria creating an imbalance, allowing Candida (yeast), to dominate. Candida continues to grow out of balance when there is too much sugar in the diet, whether it comes from refined sugar or high glycemic carbohydrates like fruit, carrots or bread.

My theory is that Candida overgrowth in the colon starts interfering with the body's ability to absorb nutrients, resulting in less than optimal functioning of the organs and the immune system. In addition, a poorly functioning colon is not able eliminate toxins as well and the compromise snowballs.

Adding beneficial bacteria (probiotics) and fiber to the diet are very helpful. Cultured foods like kefir, cultured vegetables and beverages are very effective at delivering the beneficial bacteria to the colon intact. Getting the good bacteria from cultured food not only replenishes the colon, but the fermentation/culturing process enhances the nutrition in the food, and predigests it, providing super nutrition, which is very helpful especially while the gut is healing.

Eliminating sugar and high glycemic carbohydrates is crucial and will help starve the Candida.

(Note about sugar: One way that doctors can identify cancer cells is by the amount of glucose a cell consumes. Apparently, cancer cells also require more sugar!)

Chemical sensitivity also develops when the immune system is not functioning properly. Examples may be severe reactions to fragrances, petrochemical products, pollution, treated fabrics and preservatives along with many other chemicals in our environment.

Air purifiers that have a filter made with coconut shell carbon and zeolite can provide dramatic relief and create a less reactive place inside the home.

Eliminating household chemical cleaners, pesticides, lawn care chemicals and body care products and replacing them with healthier alternatives is extremely helpful and easy to do.

But remember, with the right nourishment, the body can heal itself, resist disease and fend off toxins much more easily. Pharmaceuticals and air purifiers may provide relief, but do not solve the problem.

Rebuilding the body's immune system can bring lasting results.

Recipe for creating health:

Concentrate on creating health.

Start with the colon. Add fiber to the diet, cut out processed food, sugar, and high glycemic carbohydrates. Do not use artificial sugar... use Stevia instead. Stevia is an herbal supplement that is very sweet, works well as a sugar substitute and is actually health promoting.

Drink lots of water, plain clean water. Water is so effective at eliminating toxins from the body, cleaning out the sinuses, and rinsing away cellular waste. It is a wonderful energy booster too. Other liquids do not make up for water. One cup of coffee results in the need for more water because caffeine is a diuretic and lowers the body's water reserves. Hunger pains may actually be the body's need for water. Water helps eliminate body fat and promote lean body tissue.

For extra support in allergy season, 8 to 10 glasses of water every single day will be helpful in reducing inflammation in the sinuses, preventing headaches and thinning mucus.

Eat lots of cultured vegetables, kefir, and drink probiotic liquids every day to support colon health, rebalance the yeast overgrowth and support the immune system. (Candida can live in the sinuses, along with other parts of the body, interfering as it grows.)

Eliminate soy (it can suppress thyroid function) and cook with coconut oil. Coconut oil and whole fat coconut milk is antiparasitic, antiviral, antibacterial and antifungal. It supports the thyroid, fights Candida and boosts the immune system.

Daily intake of cod liver oil, that is free from soy or synthetic ingredients, helps support certain hormones in the body that are a factor in controlling allergic reactions.

Try to eat only organic food. Fats, like butter, contain vitamin A, which is very helpful for the respiratory system.

Nutrition for healing the body...it just makes sense.

Enjoy!

P.S.
There are plant remedies out there to help you fight disease and infections.

Newks Chicken Salad

3 teaspoons lemon juice
2 cups mayonnaise
1/2 teaspoon ground black pepper
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon seasoned salt
2.5 pounds cooked white chicken
3/4 cup chopped pecans
1/8 cup diced red onion
3/4 cup finely diced celery
1 cup sliced red grapes

In a medium-sized bowl combine lemon juice, mayonnaise, ground black pepper, sugar, salt, and seasoned salt.
Stir the salad dressing very well.
Add in the cooked white chicken, chopped pecans, diced red onion, finely diced celery, and stir well. After the salad is well combined, gently fold in the sliced red grapes.
Placed the salad in an air-tight container, and allow the salad to rest in the refrigerator for at least 30 minutes before serving.

Notes
Want super tender chicken salad, start with cooked chicken tenders.
Toast the pecans so their flavor really pops.

New Zealand Glazed Snapper and Arugula Salad with Vanilla Saffron Aioli

Cooking Up Kiwi Cuisine

Stemming from its British Colonial heritage, culinary culture in New Zealand has long been characterized by straightforward fodder such as steak and fries, fish and chips and baked meats. However, driven by the demands of increasingly sophisticated tourists to the region and influenced by both Asian and Pacific flavors, New Zealand cuisine has quickly evolved to cater to gourmet tastes. Today's New Zealand menus combine the incredibly fresh produce, meat and seafood with an eclectic mix of indigenous plants and exotic vegetables to create complex, flavorful dishes.

Fortunately, travelers heading to these dreamy, green islands in the South Pacific don't have to wait long to indulge in a Kiwi feast. For example, Air New Zealand offers a gourmet New Zealand-inspired menu for passengers traveling in its Business Premier and Pacific Premium Economy classes. Designed by world-renowned consultant chefs, an array of authentic options are paired with fine native wines to offer travelers a glimpse of the country's culinary culture before they even hit the ground.

For a sample of New Zealand cuisine at home, try this recipe handpicked by one of the consultant chefs from Air New Zealand and currently available on all flights originating from North America.

New Zealand Glazed Snapper and Arugula Salad with Vanilla Saffron Aioli
Ingredients:
** 4 vine-ripened tomatoes
** 12 baby gourmet potatoes
** 4 medium fillets of fresh snapper
** 1 cup fresh arugula

Directions:
1. Place tomatoes on a tray of rock salt in the oven at 320° F and roast until skins begin to split.

2. Remove from oven and keep warm. Slice potatoes into thin slices and pan fry in olive oil with sea salt till golden and crispy.

3. In a large pan, fry the snapper (sprinkled with sea salt) skin-side-down until golden. Turn the fillets over to finish cooking the fish. To stop the fillets from curling up, use a fish slice to press down on the fillets as soon as they go in the pan. Hold for 20 seconds at the start.

4. Toss arugula in a bowl with 1 teaspoon of New Zealand or regular extra-virgin olive oil.

5. Arrange potato slices on warmed dinner plates and squeeze "circles" of vanilla saffron aioli around the potatoes. Place snapper on top with arugula and roast tomato to the side. Brush with lemon caramel and serve while hot.

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Vanilla Saffron Aioli
Ingredients:
** 1 tablespoon white wine vinegar
** 1/2 teaspoon ground New Zealand or regular saffron
** 1 vanilla pod or 1 teaspoon of vanilla extract
** 1/2 teaspoon fine salt
** 1 egg yolk
** 6 oz. grape seed oil

Directions:
Boil the vinegar and saffron together. Cut the vanilla pod in half lengthwise and rub the seeds into fine salt. If using vanilla extract, skip this step. In a bowl, whisk vanilla salt or extract onto the yolk, whisk in vinegar and slowly add in the oil, whisking well. Place in a bottle until ready to use. This makes it easy to serve and will keep in the fridge for up to four days.

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Lemon Caramel
Ingredients:
** 1/2 cup sugar
** 2 tablespoons water
** 1/2 teaspoon salt
** Juice of 1 lemon

Directions:
Boil sugar, water and salt till golden caramel in color. Remove from the heat and cool slightly before carefully stirring in the lemon juice. Use a pastry brush to coat the snapper fillets.

This authentic New Zealand dish can help spice up your menu.

Serves 4

Enjoy!
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Buffalo Wing Sauce

Buffalo Wing Sauce Recipe

The simple ingredients used are ketchup, warm honey, lemon’s juice, butter, Louisiana sauce, white vinegar, chopped tomato, garlic and onion and dry cayenne peppers. Buffalo hot wing sauce has become an institution to reckon with, based on these readily available items-unbelievable, is it not? Well, age-old experience and a one-track dedication towards maintaining a unique health conscious formula has made Buffalo hot wing sauce a legend in the hot wing barbecue sauce industry.

Most barbecue sauces mix a sour, sweet and spicy taste. Much in demand, hot wing sauces are tomato based with vinegar and sugar as the key components. However, Buffalo hot wing sauce is preservative free with no MSG, cholesterol or sugars. Buffalo Wing Time sauces were developed specially for health freaks who would go for a wing and the treadmill afterwards, with equal zest.

A sauce or a wing sauce, Buffalo is always the one, on which you can rely blindfolded. The production procedure of Buffalo wing sauce is a marvel in itself. Every production batch of Buffalo sauce is kept purposefully small, so that production value remains at its optimum best. Each buffalo container is individually handled so that quality and consistency is not compromised under any circumstance.

Each Buffalo hot wing sauce container comes with a helpful and easy to comprehend cooking manual. A Buffalo’s novelty does not lie in being original; its success lies in packaging age-old wisdom in a novel way. It encourages barbecues and broiling. Research has it, that the traditional deep fat frying methods of preparing wings is nutrient destroying, to say nothing of the accumulated fat. Buffalo is what a wing sauce should be; very few people have been able to stop after using it once.

The Anchor Bar Buffalo Wing Sauce has the original recipe of Frank & Teresa. Way back in 1964, they had hit off the recipe that went on to become a success. The Wing Time Garlic Buffalo Wine Sauce is a garlic tinged lip smacker.

Buffalo Wings Recipe

Ingredients:
** 1/4 cup butter
** 1/4 cup Louisiana hot sauce or other
** 1 dash ground pepper
** 1 dash garlic powder
** 1/2 cup flour
** 1/4 teaspoon paprika
** 1/4 teaspoon cayenne pepper
** 1/4 teaspoon salt
** 10 chicken pieces
** Vegetable oil for frying

Directions
1. Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely, an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.

2. Combine the flour, paprika, cayenne pepper, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)

3. Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, and then shake. Serve with Bleu cheese, Ranch, or other salad dressing and celery sticks on the side.

Yields: 2 to 4 servings.

Enjoy!
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Mickey Mouse Beignets

1/2 teaspoon dry yeast
1/4 cup warm water (105°)
1/4 cup sugar
2 tablespoons vegetable shortening
1/2 teaspoon salt
1/2 cup heavy cream
1 egg
4 cups all-purpose flour
1/2 cup boiling water
Vegetable oil for frying
Powdered sugar

Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
Roll to 1/4-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours.
Using caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain. Dust warm beignets with powdered sugar and serve immediately.

Note: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder while preparing this recipe, please supervise children who are helping or nearby.

Pile-It-On Egg Toast -- Ham and Cheese -- Mushroom Pizza

Is a good breakfast on your agenda?

Because mornings are often hectic, some families try to get by with skimpy breakfasts or skip the meal entirely. You and your children, though, have already gone without food for 8 to 9 hours. Without a good breakfast, your bodies and your brains - which have no blood-glucose reserves, the brain's main energy source - have even longer to wait for an energy boost. It's much better to get up a little earlier to have a complete breakfast.

Studies over the last 30 years have confirmed again and again that children who eat a balanced breakfast score significantly higher on tests and are less depressed, anxious and hyperactive than children who eat an unbalanced breakfast or skip the meal.

Breakfast eaters also have improved strength and endurance and are not as susceptible to gnawing hunger pains in the late morning. By making you feel full longer, a good breakfast can also help you avoid overeating. In adult research, overweight women ate fewer calories the rest of the day when they had a protein-based breakfast of eggs, toast and fruit spread than women who had a calorically equal breakfast of a bagel, cream cheese and yogurt.

For either adults or children, a good breakfast should include a grain food, a protein source, a low-fat milk food and your choice of a fruit or vegetable or juice.

For the protein food, nutritious eggs are quick and easy to prepare and go well with other foods to complete a balanced meal. Pile-It-On Egg Toast, for example, can help you wake up taste buds with either a comforting or more exciting flavor combination.

Pile-It-On Egg Toast

Ingredients:
** Cooking spray
** 3 slices bread
** 3 eggs
** Topping ingredients (see variations)

Directions:
1. Cover baking sheet with aluminum foil. Evenly coat with spray. Place bread slices on foil-lined sheet. With 2 1/2- to 3-inch round cookie or biscuit cutter or inverted drinking glass, cut out center of each bread slice. OR, pull out center of bread slice with fingers, leaving 2 1/2- to 3-inch diameter hole.

2. Place cutouts and bread slices on baking sheet. For extra crispness, lightly coat both sides with spray, if desired. Break and slip 1 egg into hole in each bread slice. Evenly spread or spoon topping ingredients over bread slice and egg white. Avoid covering egg yolk completely.

3. Place baking sheet on middle rack of preheated 350 degree F oven. Bake until whites are set and yolks begin to thicken and cloud over, but are not hard, about 12 to 15 minutes. (Baking time may vary depending on temperature, amount and thickness of topping foods and exact diameter of hole in bread slice.)

Nutrition information per serving of 1/3 recipe using pumpernickel rye bread, ham, spinach and 2% cottage cheese: 200 calories, 8 gm total fat, 228 mg cholesterol, 743 mg sodium, 229 mg potassium, 14 gm carbohydrate, 17 gm protein and 10% or more of the RDI for vitamins A, B12 and C, niacin, riboflavin, thiamin, iron, phosphorus, zinc

Topping Variations: Each variation makes 3 servings.

Ham & Cheese:
** Use pumpernickel rye bread.

In small bowl, stir together 1 cup fresh baby spinach leaves (about 1 1/2 oz.), 1/2 cup chopped lean cooked ham (about 3 oz.) and 1/3 cup low-fat cottage cheese. Spoon about 1/3 cup spinach mixture evenly onto each egg-and-bread slice. Bake.

Mushroom Pizza:
** Use Italian bread, at least 4-inches in diameter, sliced 3/4- to 1-inch thick.

In small bowl, stir together 1 cup sliced mushrooms (about 3 1/2 oz.) and 1/2 cup prepared pizza or spaghetti sauce or salsa. Spoon about 1/3 cup mushroom mixture onto each egg-and-bread slice. Sprinkle with 3 tablespoons shredded low-moisture, part-skim mozzarella cheese, 1 tablespoon per slice. Bake.

Enjoy!
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