If you can complete the rest of this jingle, you are in my age bracket (or beyond;-) Of course I’m referring to the Alka Seltzer commercial, and relief of indigestion. Just a guess, but there may be some of that going on these next few days, so I thought I’d give you a break from Thanksgiving overload (so to speak) and offer some helpful tips on how to prevent stomach upset or how to help calm it down.
Here we are at the final destination of our “Progressive Thanksgiving Dinner Party,” and as most of you know, it’s my favorite course: dessert! I am a freak for pumpkin – in the form of pie, cookies, muffins or cheesecake. I try to extend the ’season’ as long as I can just to savor its creamy goodness. But being the wholesome baker that I am, I am always finding new ways to adjust the sweetness (and the type,) as well as the crust. In keeping with our gluten free focus, I have mastered (!) a decadent pecan crust which pairs beautifully with the filling. Which, by the way, does not contain any cheese, but uses yogurt adding a refreshing tang with every bite…
I am part of something new and exciting this week. Seven fellow food writers are joining together for a “Progressive Thanksgiving Dinner Party“ and you are invited to attend! Each of us will be offering recipes every day this week comprising an entire holiday meal. You will have several options for each category, depending on taste and food combinations. Yesterday we started with beverages at Whole Life Nutrition and Gluten Free Organics. Today I will be presenting an appetizer, along with two more from Book of Yum and Gluten Free Organics.
As we prepare our Thanksgiving menus, many fresh herbs come unto play which not only taste good, but are good for you. From appetizers to dessert, herbs like sage and thyme sprout from the garden into the kitchen. The wafts of their fragrance bring back fond childhood memories which come to life again and help with everything from digestion to stress.
I am constantly playing with variations of hummus. This middle-eastern spread is such an easy and versatile dish, not to mention high in fiber and protein (but you know I will;-). In my recent “Healthy Holiday Appetizers” class at Whole Foods, I shared a hummus recipe using roasted red peppers, for color and a twist in flavor. I have used pumpkin and kale as additives, curry and black beans…all depending on what’s in season. But today I thought we’d start with this foundation adding a little extra lemon for a boost of vitamin C…and zip to every bite.
Pinch me. I think I was dreaming. This past week I was in the most beautiful place on Earth. I had the good fortune of assisting with a cooking class at Esalen in Big Sur, CA, for five days. I had fully intended to write from my perch, but there was no internet service so, alas, I was ‘forced’ to kick back and become a sponge. Click to continue »
