October 21, 2011
The title alone makes these GREAT.  It was a year ago I was introduced to Williams-Sonoma catalog. It is full of delicious recipes, so it was time to whip out one of their recipes but put my little spin to it. There were no issues with the recipe, since I put my own spin to it. They may be a little more work into making them than your usual waffle recipe, but are totally worth it.  Guys this is a must to surprise that special woman in your life! Cinnamon Waffles with Caramelized PearsYield: 12 4-inch square waffles Ingredients:For the caramelized Pears:3 tbsp. unsalted butter6 Djourn pears, peeled, cored and cut into 1/4-inch slices1/2 cup sugar1 tsp. cornstarch1/2 tsp. ground cinnamon1/4 tsp. ground nutmeg1/4 tsp. salt2 tsp. vanilla extract For the waffles:3 eggs, separated1 3/4 cups buttermilk8 tbsp. melted butter1/2 tsp. vanilla extract1 3/4 cups all-purpose flour1 1/2 tsp. baking powder1 tsp. baking soda1/3 cup sugar1 tsp. ground cinnamon1/4 tsp. ground nutmeg1/2 tsp. saltwhipped cream, for serving Directions:To make the caramelized pears, in a skillet over medium-high heat, melt 3 tablespoons butter.  Add the pear slices, sugar, cornstarch, cinnamon, nutmeg and salt.  Mix until apples are evenly coated. Cook about 18 minutes, stirring occasionally.  Remove skillet from heat and stir in vanilla.  Set aside. To make the waffles, in a large bowl whisk together the egg yolks, buttermilk, melted butter, and vanilla.  In a medium bowl, sift together the flour, baking powder, baking soda, sugar, cinnamon, nutmeg and salt.  Whisk the flour mixture into the yolk mixture until smooth.  In another clean bowl, beat the egg whites on medium-high speed until stiff peaks form, about 1 minute.  Gently fold 1 cup egg whites into batter; carefully fold in remaining egg whites. Preheat waffle maker on medium-high.  Pour 1/3 cup batter into each well of waffle maker; close the lid.  Cook 5-6 minutes.  Repeat with remaining batter.  Serve waffles with caramelized pears and whipped cream. Of course we couldn’t leave our gluten-free and diabetic foodies out. With 50 Simple Recipes Book you can whip-up all-natural, gluten-free, diabetic-safe, mouthwatering desserts like Chocolate Coconut Truffles, Cranberry Pecan Muffins, or Lemon Ricotta Souffles!! Source: adapted from Williams-Sonoma Catalog, February 2009

The title alone makes these GREAT.  It was a year ago I was introduced to Williams-Sonoma catalog. It is full of delicious recipes, so it was time to whip out one of their recipes but put my little spin to it. There were no issues with the recipe, since I put my own spin to it. They may be a little more work into making them than your usual waffle recipe, but are totally worth it.  Guys this is a must to surprise that special woman in your life!

Cinnamon Waffles with Caramelized Pears
Yield: 12 4-inch square waffles

Ingredients:
For the caramelized Pears:
3 tbsp. unsalted butter
6 Djourn pears, peeled, cored and cut into 1/4-inch slices
1/2 cup sugar
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 tsp. vanilla extract

For the waffles:
3 eggs, separated
1 3/4 cups buttermilk
8 tbsp. melted butter
1/2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/3 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
whipped cream, for serving

Directions:
To make the caramelized pears, in a skillet over medium-high heat, melt 3 tablespoons butter.  Add the pear slices, sugar, cornstarch, cinnamon, nutmeg and salt.  Mix until apples are evenly coated. Cook about 18 minutes, stirring occasionally.  Remove skillet from heat and stir in vanilla.  Set aside.

To make the waffles, in a large bowl whisk together the egg yolks, buttermilk, melted butter, and vanilla.  In a medium bowl, sift together the flour, baking powder, baking soda, sugar, cinnamon, nutmeg and salt.  Whisk the flour mixture into the yolk mixture until smooth.  In another clean bowl, beat the egg whites on medium-high speed until stiff peaks form, about 1 minute.  Gently fold 1 cup egg whites into batter; carefully fold in remaining egg whites.

Preheat waffle maker on medium-high.  Pour 1/3 cup batter into each well of waffle maker; close the lid.  Cook 5-6 minutes.  Repeat with remaining batter.  Serve waffles with caramelized pears and whipped cream.

Of course we couldn’t leave our gluten-free and diabetic foodies out. With 50 Simple Recipes Book you can whip-up all-natural, gluten-free, diabetic-safe, mouthwatering desserts like Chocolate Coconut Truffles, Cranberry Pecan Muffins, or Lemon Ricotta Souffles!!

Source: adapted from Williams-Sonoma Catalog, February 2009

May 22, 2011
Roosevelt Desir, one of the Co-Founders and Executive Chefs of Be Organic, many of you are aware, is a cancer survivor of Non-Hodgkin’s Lymphoma. This past January 15, 2011 marked the fourth year anniversary of his stem cell/bone marrow transplant. He has never felt better! We are reaching out to you to get involved in the American Cancer Society’s Relay For Life by registering online or donating. The cancer patients and survivors need your support. After registering online, a personal fundraising web page is issued to the person party registering. It explains what the Relay for Life is and why it is important to get involved. The web page also has a fundraising goal and how much money has been raised so far. Please visit my page and check out more information about Relay for Life, and make a donation to the American Cancer Society? Your donation will help the American Cancer Society create a world with less cancer and more birthdays. The amount you donate will count towards the fundraising goal. Please join us on June 3, 2011 at 4:30pm EST at First United Methodist Church: 9087 Glades Rd Boca Raton, FL 33434 as we raise resources to continue to help and find cures. We will be serving some great organic healthy meals and refreshments as you join us for this great cause. See you there!! Thank you so much for your help – there will be continued updates on the Relay for Life efforts’ progress!

Roosevelt Desir, one of the Co-Founders and Executive Chefs of Be Organic, many of you are aware, is a cancer survivor of Non-Hodgkin’s Lymphoma. This past January 15, 2011 marked the fourth year anniversary of his stem cell/bone marrow transplant. He has never felt better! We are reaching out to you to get involved in the American Cancer Society’s Relay For Life by registering online or donating. The cancer patients and survivors need your support.


After registering online, a personal fundraising web page is issued to the person party registering. It explains what the Relay for Life is and why it is important to get involved. The web page also has a fundraising goal and how much money has been raised so far.


Please visit my page and check out more information about Relay for Life, and make a donation to the American Cancer Society?


Your donation will help the American Cancer Society create a world with less cancer and more birthdays. The amount you donate will count towards the fundraising goal.

Please join us on June 3, 2011 at 4:30pm EST at First United Methodist Church: 9087 Glades Rd Boca Raton, FL 33434 as we raise resources to continue to help and find cures. We will be serving some great organic healthy meals and refreshments as you join us for this great cause. See you there!!


Thank you so much for your help – there will be continued updates on the Relay for Life efforts’ progress!

April 29, 2011

Never since the precedented Million Man March have we seen so many African American men united for a common cause. The feeling was that of solidarity and an overwhelming sense of pride. The display of unity was motivating and exceptionally inspiring. Hosted by the Orange County Convention Center the 2011 15th Annual African American Men Health Summit was a major success. There were several vendors on hand and a remarkable guest speaker Michael Cottman, a Journalist and Black America Web Representative. Addressing a community that is being plagued by high blood pressure, diabetes, and high cholesterol the message was very clear. With “health is wealth” being the underlying mantra all in attendance exuded consciousness and positivity. Requested and facilitated by Blue Cross Blue Shield (BCBS), Be Organic was engulfed in the spirit of Black Awareness, Black Kinship, and Black Accountability. We were able to offer dual edification by feeding minds and bodies our wonderful organic fare. Serving a Vegetarian Meatless Ragout over Couscous Ala Creole accompanied with a lettuce leaflet with ragout stuffing, we made believers out of a lot of men. In addition, an interactive demo with a conversational component gave the men that stopped by the BCBS booth an opportunity to discuss the orders of the day relative to health; get tips about combating or reducing risks of common ailnesses , and talk with the Be Organic founders (Kirk Nelson, Roosevelt Desir, and Andre Walker) about the movement and initiatives we have set in place. Overall it was a successful event and we are looking to attending and being a part of the 16th annual African American Health Summit next year.

March 31, 2011
lovelylovelyfood: Chorizo Breakfast Sandwich with Egg and Sage Pesto 

lovelylovelyfood:

Chorizo Breakfast Sandwich with Egg and Sage Pesto 

(via halcyon-daze)

March 30, 2011
1. Better Health Animal foods, especially red meat, are among the largest sources of saturated fats in our diet. Eliminating meat―beef, pork, lamb, poultry―one day a week can reduce your risk of dying from heart disease and some cancers. What’s more, “cutting down on meat encourages people to eat more vegetables,” says Marion Nestle, a professor of nutrition, food studies, and public health at New York University, in New York City. Adding a serving of produce to your diet each day (say, ½ cup of melon or broccoli) may lower your risk of heart disease by 4 percent and your risk of stroke by 6 percent. 2. More Money in Your Pocket Consuming less meat boosts your bottom line. The average cost of a pound of sirloin is $6.20, compared with 90 cents for a 15-ounce can of beans, according to the U.S. Department of Agriculture. If a family of four replaces a steak dinner ($9.30 for 1½ pounds) with a fresh bean and vegetable salad ($1.80 for two cans of beans) once a week, they will save $7.50. After a year, that’s an extra $390. 3. A Greener Planet The livestock industry creates almost a fifth of all greenhouse gases and takes up 30 percent of the earth’s usable land, according to a United Nations report. (Vegetables and other produce don’t even come close.) Eliminate 1½ pounds of meat (about what a family of four eats for dinner) once a week, says Gidon Eshel, a professor of physics at Bard College, in Annandale-on-Hudson, New York, “and you’ll get almost the same benefits as trading in a standard sedan for an ultra-efficient Prius hybrid.” Souce: Dailyrecnews

1. Better Health

Animal foods, especially red meat, are among the largest sources of saturated fats in our diet. Eliminating meat―beef, pork, lamb, poultry―one day a week can reduce your risk of dying from heart disease and some cancers. What’s more, “cutting down on meat encourages people to eat more vegetables,” says Marion Nestle, a professor of nutrition, food studies, and public health at New York University, in New York City. Adding a serving of produce to your diet each day (say, ½ cup of melon or broccoli) may lower your risk of heart disease by 4 percent and your risk of stroke by 6 percent.

2. More Money in Your Pocket

Consuming less meat boosts your bottom line. The average cost of a pound of sirloin is $6.20, compared with 90 cents for a 15-ounce can of beans, according to the U.S. Department of Agriculture. If a family of four replaces a steak dinner ($9.30 for 1½ pounds) with a fresh bean and vegetable salad ($1.80 for two cans of beans) once a week, they will save $7.50. After a year, that’s an extra $390.

3. A Greener Planet

The livestock industry creates almost a fifth of all greenhouse gases and takes up 30 percent of the earth’s usable land, according to a United Nations report. (Vegetables and other produce don’t even come close.) Eliminate 1½ pounds of meat (about what a family of four eats for dinner) once a week, says Gidon Eshel, a professor of physics at Bard College, in Annandale-on-Hudson, New York, “and you’ll get almost the same benefits as trading in a standard sedan for an ultra-efficient Prius hybrid.”

Souce: Dailyrecnews

January 9, 2011

You Are What You Eat. So Who’s Your Farmer?

Time and time again we always hear how there is no nutritional difference between organic and conventional foods. Why is one called organic and the other conventional? There MUST be some kind of difference, isn’t there?

Let us ask you question, “Who’s your farmer”? Do you know where his or her farm is located? Around the block? 15 miles from your job? Or maybe 5,000 miles from your home? Now let us ask you do you know if your farmer is using pesticides, steroids, or any other chemicals? And if so are any of these chemicals possibly harmful? Well to be quite frank with you, the food that your eating is likely killing right now and you don’t even know it!!

  

Finding out where your food comes from and what is use to produce it is one of the most important decisions you can make towards living a healthier life. Because our daily schedules are full with work, kids, family, school, and other activities we rarely stop to think about where our food comes from and it’s production. One of the best ways to find out where your food comes from is by taking a trip with your family to your local farm or farmers market. There you can get all the right information about the food that is being grown. Information such as is the food being grown organic, how long has the land been certified organic, if not what types of pesticides or, steroids, if any are being used.

“Methyl bromide is a fumigant gas used nationally to protect crops from pests in the soil and to fumigate grain bins and other agricultural storage areas. Methyl bromide was linked to the risk of prostate cancer in the entire group, while exposure to six other pesticides was associated with an increased risk of prostate cancer only among men with a family history of the disease.” National Cancer Institute

“Six chemicals in all, including two fungicides (Benomyl and Maneb/mancozeb) and two insecticides (Carbaryl and methyl/ethyl parathion) were found to double the risk of developing skin cancer with repeated exposure of more than 50 lifetime days. The incidence of cutaneous melanoma, the most deadly form of skin cancer, tripled from 1975 to 2006 in the United States, and it has been estimated that there will be 68,720 new cases of melanoma and 8,650 melanoma deaths in 2009.” Environmental Health Perspective

“The chemical has been banned in the European Union since 2004 but is still one of the most widely used herbicides in the U.S. with 77 million pounds applied in 2003.  It has infiltrated its way into the drinking water of an estimated 33 million Americans, and the article explains that there have been breakdowns in regulation and oversight of atrazine levels in public water.” Eileen Mericle Ames in a Des Moines Register newspaper article titled, “Pesticides Lead to Much Destruction.”

It is generally accepted that one contributing factor to the fall of Rome was excess lead poisoning (or plumbism) which disproportionately affected the aristocratic class.  It would probably be unfair to chalk this up to hubris since the ancient Romans lacked sophisticated knowledge about the neurotoxic effects of lead.

  

Our culture, however, has no excuse.  We have information at our finger tips and technology advancing at the speed of light (at least to us it seems like it). So take initiative and find out where your local farms are located. Be proactive in always asking questions. Don’t always assume that just because you might be eating your fruits and vegetables that they are always safe for you. Food for thought. You are what you eat!!

December 16, 2010

Stuff Bake Yellow Tale Snapper

Snapper fish – clean and scale

½ Green Pepper

1 Onion- dice

1 Tomato- chopped

1 head of Cilantro- mince

1 bush of collard greens- wash and chopped

1 whole scotch Bonnet pepper- slice

Dry Rub

½ Table spoon of black pepper

½ Table spoon of seas salt

½ Table spoon of cayenne

½ Table spoon of Paprika

½ Table spoon of Garlic Powder

Directions:

Clean Snapper with lime juice and water.

In a bowl, add pepper, onion, tomato, cilantro, collard greens and scotch bonnet. Then season with dry rub. Allow mixture to marinate while you prepare your side dish.

Preheat oven to 355 degree F. Bake Fish for 30-40 minutes depend on the size of the fish.

Server best with stem seasonal vegetable or side of choice

December 9, 2010
Grilled Whole-Wheat Flatbread Bruschetta Pizza This past weekend was one of our favorite friend’s birthday, Janah Adickman,  and we wanted to feature one of her many amazing dishes. We want to wish you a Happy Birthday Janah and now please take it away. I decided that I haven’t been showing my grill pan much love lately.  Since I’m an equal opportunity chef, I decided that I better put my favorite pan to use.  I’ve been wanting to make grilled pizza, since time began I think, so last night I got to grillin’ and banged out a delish bruschetta grilled pizza! What You Need: 1 Prepared Pizza Dough (homemade or store bought) Cornmeal (for dusting) 1/2 Cup Sundried Tomatoes (julienned) 2 Small Heirloom Tomatoes (seeded and chopped) 3 Roma Tomatoes (seeded and chopped) 1 Cup Shredded Mozzarella Cheese 1/2 Cup Fresh Basil (chiffonade) Balsamic Vinegar (to taste) Arugala (optional) 2 Large Cloves Garlic (rough chop) 2 Scallions (fine chop) 1. Heat greased grill pan on medium/high heat.  Roll out your pizza dough to your desired thickness.  Dust some cornmeal under the dough and press down so the cornmeal sticks to the bottom of the pizza.  Then, place the dough onto the hot pan.  Allow the dough to cook on both sides until its crisp and shows beautiful grill marks.  Remove the grilled pizzas and set aside. 2. Meanwhile, toss the tomatoes, basil, garlic, scallions, 1/2 mozzarella cheese and balsamic vinegar in a medium bowl.  Allow the mixture to marinate while you cook your doughs. 3. Then, take the pizza doughs and top them with the bruschetta mixture.  Turn the heat on your stove down to medium and place the pizza back on.  Allow the dough to cook until the cheese begins to melt (you may need to cove the pan with a lid to melt the cheese.  If you like, add some fresh arugala to the pizzas while they are heating. Slice it up and serve!

Grilled Whole-Wheat Flatbread Bruschetta Pizza

This past weekend was one of our favorite friend’s birthday, Janah Adickman,  and we wanted to feature one of her many amazing dishes. We want to wish you a Happy Birthday Janah and now please take it away.

I decided that I haven’t been showing my grill pan much love lately.  Since I’m an equal opportunity chef, I decided that I better put my favorite pan to use.  I’ve been wanting to make grilled pizza, since time began I think, so last night I got to grillin’ and banged out a delish bruschetta grilled pizza!

What You Need:

1 Prepared Pizza Dough (homemade or store bought)

Cornmeal (for dusting)

1/2 Cup Sundried Tomatoes (julienned)

2 Small Heirloom Tomatoes (seeded and chopped)

3 Roma Tomatoes (seeded and chopped)

1 Cup Shredded Mozzarella Cheese

1/2 Cup Fresh Basil (chiffonade)

Balsamic Vinegar (to taste)

Arugala (optional)

2 Large Cloves Garlic (rough chop)

2 Scallions (fine chop)

1. Heat greased grill pan on medium/high heat.  Roll out your pizza dough to your desired thickness.  Dust some cornmeal under the dough and press down so the cornmeal sticks to the bottom of the pizza.  Then, place the dough onto the hot pan.  Allow the dough to cook on both sides until its crisp and shows beautiful grill marks.  Remove the grilled pizzas and set aside.

2. Meanwhile, toss the tomatoes, basil, garlic, scallions, 1/2 mozzarella cheese and balsamic vinegar in a medium bowl.  Allow the mixture to marinate while you cook your doughs.

3. Then, take the pizza doughs and top them with the bruschetta mixture.  Turn the heat on your stove down to medium and place the pizza back on.  Allow the dough to cook until the cheese begins to melt (you may need to cove the pan with a lid to melt the cheese.  If you like, add some fresh arugala to the pizzas while they are heating.

Slice it up and serve!

December 8, 2010

A Small Tip of Dangers in Processed Foods

But before we start we must first give you this quote of the day to help aid us through the process of change:

“If you resist change, you will face challenges on a daily basis. If you consciously refocus your attitude to see the benefits of change, your outlook becomes positive and life becomes easier.” Catherine Pulsifier 

For the past week a friend of ours, Willie, has been a little under the weather (more like in the middle of a 300 mile/hr super tornado). First started off with strep throat, dislocated left shoulder which ended up with torn ligaments (MRI then surgery doctor says), and at the end of the week finished off with an ear infection!! Not bad of a week huh? Oh did we forget to add that some of those days he had to work? Just wanted to give a little insight of how busy our lives can be on a daily basis with expected and unexpected events. That alone can and will cause a ripple effect on the rest of our lives like for example the choices of foods we consume. 

For your information Americans spend a good portion of their food budget on processed foods or like we call them “plastic catch up” foods!! Why you ask? Convenience, convenience, convenience!!

Most of you know these scenarios; rushing out the door in the morning to beat traffic, dropping the kids off at school, stopping by Kinkos to make copies for company presentation, oh yeah can’t forget have to stop by and grab that coffee!! That’s the busy lifestyles that forces our health down this ever seemingly bottomless pit of a path. And we ask ourselves why is obesity at an all time high?

There are several reasons why you should avoid processed foods but for today we wanted to home in on only three. We do want to overload you with too much information.

1. Trans -Fats.

Trans fats are the real fat substitute in our modern diet and are in ALL fast food and processed foods. Trans fat has been linked to heart disease, cancer, digestive disorders and degeneration of joints and tendons. Consumption is also linked to skin issues, learning disabilities, stunted growth in children and auto immune disease.

2. High Fructose Corn Syrup.

This has become a controversial ingredient recently. The corn and processed food industry has begun an aggressive marketing campaign trying to undo the damage that has been done to this prevalent processed food ingredient.

Essentially, High Fructose Corn Syrup increase your triglyceride levels and your LDL (the bad cholesterol) within 60 minutes of ingestion. It’s also the cheapest and most prominent ingredient in the American food chain. The average person in the U.S. consumes 68 pounds of HFCS per year!!! In 2005, if one looks at the actuarial curve on cardiovascular disease, obesity, hypoglycemia and diabetes, they all parallel HFCS increase in the food chain. But the corn and processed food industry will continue to argue that there is no difference in HFCS and natural sugars.


3. Monosodium Glutamate or MSG. MSG is essentially concentrated salt and is an excito-toxin, which means that is overexcites your cells to the point of damage, acting as a poison.

MSG can also be hidden in food labels under names like broth, casein, hydrolyzed, autolyzed, gelatin, hyrdolyzed vegetable protein (HVP), yeast extract, malted barley, rice syrup or brown rice syrup. Monosodium Glutamate has also been linked to vision loss and causing nerve damage. 

The next time your running through your busy, crazy, hectic, planned filled day remember to stop and ask yourself “Is this really good for me?” One of the hardest things to learn in life is which bridge to cross and which to burn. Together let’s cross the bridge to a healthy lifestyle


December 3, 2010

The Principles of Holistic Medicine


  1. Optimal Health is the primary goal of holistic medical practice. It is the conscious pursuit of the highest level of functioning and balance of the physical, environmental, mental, emotional, social and spiritual aspects of human experience, resulting in a dynamic state of being fully alive. This creates a condition of well-being regardless of the presence or absence of disease.
  2. The Healing Power of Love. Holistic health care practitioners strive to meet the patient with grace, kindness, acceptance, and spirit without condition, as love is life’s most powerful healer.
  3. Whole Person. Holistic health care practitioners view people as the unity of body, mind, spirit and the systems in which they live.
  4. Prevention and Treatment. Holistic health care practitioners promote health, prevent illness and help raise awareness of dis-ease in our lives rather than merely managing symptoms. A holistic approach relieves symptoms, modifies contributing factors, and enhances the patient’s life system to optimize future well-being.
  5. Innate Healing Power. All people have innate powers of healing in their bodies, minds and spirits. Holistic health care practitioners evoke and help pati ents utilize these powers to affect the healing process.
  6. Integration of Healing Systems. Holistic health care practitioners embrace a lifetime of learning about all safe and effective options in diagnosis and treatment. These options come from a variety of traditions, and are selected in order to best meet the unique needs of the patient. The realm of choices may include lifestyle modification and complementary approaches as well as conventional drugs and surgery.
  7. Relationship-centered Care. The ideal practitioner-patient relationship is a partnership which encourages patient autonomy, and values the needs and insights of both parties. The quality of this relationship is an essential contributor to the healing process.
  8. Individuality. Holistic health care practitioners focus patient care on the unique needs and nature of the person who has an illness rather than the illness that has the person.
  9. Teaching by Example. Holistic health care practitioners continually work toward the personal incorporation of the principles of holistic health, which then profoundly influence the quality of the healing relationship.
  10. Learning Opportunities. All life experiences including birth, joy, suffering and the dying process are profound learning opportunities for both patie nts and health care practitioners.

Please visit our official new website at www.beorganiccatering.com for all your catering needs and purchasing any of our organic line of products. We dare to be organic, do you?

December 2, 2010
FOOD THOUGHTS WITH SHERYL ESTRADA

True friendships are organic — they come forth naturally.

November 1, 2010

Rainy Day Delight

Inspiration comes from many different sources such as, a beautiful warm summer day, a one of kind sunset or your kids first day at school.

My inspirational moment, was due to the fact that I was hungry and it was raining so badly I didn’t want to leave the house. With absolutely nothing good or mildly interesting on TV, hunger sets in, food on my mind I set off on my journey from the coach to the kitchen. Finally I get there, in excitement I swung the refrigerator door open, to find, a tomato and feta cheese staring me in the face„„„„, what the ‘heck’ before i could finish my statement an idea appears. You know what they say the average person get one genius idea once a year and true genius get there’s every 30 second; I guess the Gods are shining on my genius today.

This is the perfect quick and easy starter food;

Stuff Bake Tomato

2 Red Organic Tomato

1 cup of Feta Cheese

½ table spoon of Cayenne pepper

½ table spoon of Oregano

½ table spoon of Rosemary

½ table spoon of Thyme

½ table spoon of Black pepper

Pinch of Sea Salt

1 cup of Apple Cinder Vinegar

Instruction: Pre-heat oven to 350,

Cut the top of the tomato and scoop out half of the inside.

Mix the following together in a bowl:

Apple Cinder Vinegar, Sea Salt, Cayenne pepper, Rosemary herbs, Thyme herbs, Oregano herbs and Black pepper,

In baking dish place Tomato and mixture let it sit for about 10 minutes, for best result let it sit for 24 hours.

Stuff the seasoned tomato with feta cheese or cheese of choice. I prefer feta cheese it gives off a rich flavor when it is cook.

Place stuff tomato in a glass oven baking dish, place in oven for 15minutes.

Best served with a salad

Recipe by Kirk Nelson of Be Organic Catering

August 19, 2010
Be Organic Healthy Lifestyle Merchandise

Shop here for the Be Organic Lifestyle Merchandise. From grassroots to the streets and into the kitchen, it’s all about incorporating a healthier lifestyle to live a long and prosperous life. We dare to be organic, do you?

August 11, 2010

What’s in Season? Your Fresh Fruit and Veggie Guide of Course.

Now we know how tough it can be to go grocery shopping let alone trying to read labels to decide whats good for you. But one thing we do like for you to keep in mind is; are you buying the freshest fruits and veggies that are is season? We wouldn’t want you to be buying quote unquote “fresh” green beans in the winter when they’re not even in season. Because that would mean that those green beans traveled far far away from where they are from to get to you, took a lot of energy to get it to you, and it isn’t fresh as it could be because of the time it took to get to you. Furthermore, the produces might even be from another county where the standards of growing produce aren’t as strong as the standards in the great U.S. of A.

 

Today we have a list of fruits and vegetables to look for when in season to make sure your getting the fresh and best tasting produce for your next meal. And remember what will a meal be without one of our great line of Finishing Sauces to finish it; it would be ludicrous of course! Don’t forget to order yours and remember to be organic and be local.

Summer Fruits

§                       Apples

§                       Apricots

§                       Avocados

§                       Blackberries

§                       Blueberries

§                       Boysenberries

§                       Cactus pears

§                       Cherries

§                       Figs

§                       Melons

§                       Mulberries

§                       Nectarines

§                       Peaches

§                       Plums

§                       Raspberries

§                       Tomatoes

§                       Tomatillos

§                       Watermelon

Summer Vegetables

§                       Asparagus

§                       Basil

§                       Beets

§                       Broccoli

§                       Corn

§                       Cucumbers

§                       Eggplant

§                       Green beans

§                       Okra

§                       Peas

§                       Radishes

§                       Rhubarb

§                       Spinach

§                       Summer squash

§                       Zucchini

Fall Fruits

§                       Apples

§                       Avocados

§                       Bananas

§                       Clementines

§                       Cranberries

§                       Dates

§                       Figs

§                       Grapefruit

§                       Grapes

§                       Kiwi

§                       Kumquats

§                       Mandarin oranges

§                       Melons

§                       Oranges

§                       Pears

§                       Persimmons

§                       Pomegranates

§                       Raspberries

Fall Vegetables

§                       Beans

§                       Beets

§                       Bok choy

§                       Broccoli

§                       Broccoli rabe

§                       Brussels sprouts

§                       Cabbage

§                       Carrots

§                       Cauliflower

§                       Celery root

§                       Collard greens

§                       Garlic

§                       Jerusalem artichokes

§                       Kale

§                       Leeks

§                       Lettuce

§                       Parsnips

§                       Pumpkin

§                       Rhubarb

§                       Rutabaga

§                       Snow peas

§                       Spinach

July 27, 2010

Power of the Kid or Parent: Appreciating Others

Top of the scorching hot summer day to you all!! Well this weekend was a great one for me personally. That’s Roosevelt “Cancer” talking. Did he just refer to himself in third person? Guess I did. In the T.V. show “Who’s Line Is This”; I’d like to ask you a question “Who’s blog is this?” Yes my blog…..at least for this post! Hopefully my third grade english teacher isn’t reading and critiquing my grammar…sorry Mrs Anchrome.

So the other day I was at foodie Andre “Diabetes” house and ran into a book that inspired kids to develop strong leadership character, working together in service to school and community, and foster and develop strong moral character. And it was at that time that I looked at foodie Andres” son and said to myself he is going to be a great leader for his community and wherever he travels in life.

For today I just wanted to get kids into the habit of working together and appreciating others around them. Here are 10 things not just only kids but parents as well can do to show others you care:

1. Treat everyone kindly.

2. Find ways you’re alike.

3. Include someone who is new.

4. Learn to give and receibe help.

5. Appreciate others the way they are.

6. Overlook small differences.

7. Listen and talk when differences causes a problem.

8. Try to understand how others feel.

9. Forgive when you feel hurt.

10. Value each person as part of the group.

Source: Accept and Value Each Person, part of the Learning to Get Along series from Free Spirit Publishing Inc.

Green Tie Tasting