Recipes
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Greens for the "green" month
I have all these greens this month that I’ve been getting from Rock Star Farms CSA. What do I do with them all? Discussions are beginning to take shape among the CSA members. Here are a few things that I do with them. I’m considering making this dish tonight with my Collards from Rock Star Farms Winter CSA: Collards and Potatoes . We’ll see if Canada is as good at Collards as they are hockey! :-O Save your own environment by not cooking your collards till they are beyond mush! This tidbit of advice goes for any green veggie you get your hands on. All those wonderful vitamins are long gone…
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Why is homemade pie such a special gift?
It tastes good. REALLY good! It was created special. It’s Not from a production line stamped out for the masses, but just for you! Why? Because YOU are special! You are worth the extra time and effort to come up with the basic ingredients, research a recipe, and commit to the time it takes to create food as art that is homemade pie. Today I learned from the gal who inspired me to make homemade pie, that the no nonsense lady that inspired her to make homemade pies will be attending our monthly Girls Night Out event in a few weeks. YaYY! I’m excited to meet the inspiration agent that begat…
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National Pie Day – January blues be gone!
Saturday, January 23rd is National Pie Day! Yippee! Let us all eat pie! (homemade where ever possible!) Come on! Surely you know SOMEBODY who can bake a mean pie! 😀 Happy Washing! ~Regina
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Try Ginger Pork with short brown rice
Hey there Dr. Flower Blog Readers! I thought I’d share the recipe that I used for Ginger Pork. If you read here often, you know that one of our favorite Dr. Flower motto’s is “you are what you eat and also what you put on your skin.” Ginger, garlic, fresh vegetables are what’s good for the soul. Since the weather outside is getting cooler, cooking these lovelies is naturally more appealing and satifying. I’ve done stir fry dishes before but this one is a keeper! Mu Pad King (stirfried Ginger pork) on a bed of short brown rice hit the spot! I used what I had. I don’t keep oyster sauce…
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Artichoke Dip
Artichoke Dip Blurry picture…but it’s the only one I have. Make your own and you’ll have a scrumptious product to snap shots of your own self! adapted from Food Network Kitchens 1 pound(16oz) cream cheese, softened 1/2 cup milk 1/2 cup freshly grated Parmesan 2 scallions (white and green), chopped 2 clove garlic, minced 2 large eggs, beaten 1 tablespoon freshly squeezed lemon juice and a bit of lemon zest 2 can drained Artichoke hearts quartered 1 teaspoon kosher salt Freshly ground black pepper, to taste Pinch cayenne Preheat the oven to 350 degrees F. In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, 1 can artichokes, and…
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A Little Something for the Foodies!!
Dr. Flower is quite honored to be among the newest blogs approved for the Foodie Blog Roll sponsored by the Left Over Queen. One of the very first tag lines in the Dr. Flower handmade soap journey was, “You are what you eat and you are also what you put on your skin!” If you are striving to be the most healthful you with a smaller carbon footprint, you realize that EVERYTHING is connected. To be effective, we must look for solutions in a holistic manner. Skin care, food, attitude, gardening… I’m far from a trained chef (insert manic laugh here) BUT I have been influenced by many fantastic ones both celebrity…
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Food as Medicine – Life Chef does it again!
Red curry-carrot soup w apple-lime salsa & jalapeno corn cakes from Food as Medicine class at Sevananda. Yummy! It seems that Life Chef or @chefasata does these classes Wed from 12pm-2pm. If you work Downtown in Atlanta, this would be a yummy and healthy lunch time treat! You should check out her blog for recipes that heal! This one was perfect for clearing out sinuses reacting to tree pollen. Here’s the link to her recipes! Happy Washing! ~Regina
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Wordless Wednesday 03-18-09
Leftovers are what’s for lunch! Yum!
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Cooking with tea – Life Chef class
Hey there! If you follow me on twitter, then you know that on Saturday I went to an amazing cooking class at Sevananda Natural Foods Co-Op taught by Life Chef (Asata) called cooking with herbs and tea. Asata (pronounced As-ah-tah) created some amazingly healthy dishes that promoted the flavors of tea in different forms. She gave us a hand out chock full of facts about tea and how to brew it. Amazingly, your utensils AND ingredients can vary the tastes of tea. The purity of water is important as well as the temperature in which you brew the tea. She gave us a copy of the latest tasteforlife magazine that…
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Salad Dressing, Does it make or break your salad?
I guess I got into making my own salad dressings from scratch after trying the South Beach Diet. I think right around that time, there were reports on the news about how bad high fructose corn syrup is for you. It seems that many salad dressings along the grocery aisle have this ingredient in them. Go check the labels, you will be amazed how this ingredient is in almost EVERYTHING. Part of the reason that doing things from scratch appeals to me is that I know exactly what is in it. Now I realize that many chefs are tired at the end of the day and don’t really have time…