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Banana Shake
potassium boost!
Deflat High Blood Pressure

2 bananas, sliced
2 cups fat-free milk
2 cups nonfat vanilla yogurt
1/2 cup pineapple juice
1 TBSP honey

Process all ingredients in a blender until smooth.
Serve immediately.
makes 4 servings
 Johnny's Breakfast Potatoes

Scrub clean red potatoes

Thin slice potatoes
Place in microwave until softened
Cook potatoes
w/ amount of olive oil

Add after potatoes are mostly cooked:

-chopped scallions
small amounts of
-finely shredded carrot
-Fresh Italian Parsley and Rosemary
-finely chopped sun dried tomatoes

-sprinkle of garlic powder
-a dash of raspberry wine vinegar
Cream of Carrot Soup
4-6 servings
from the New York Times International Cookbook

8 carrots, scraped & sliced
2 ribs celery, chopped
1 small Bay leaf
3 cups chicken stock (may use 3 chicken bullion cubes-dissolved per instructions on pkg.)
Salt and freshly ground Black pepper
1/2 cup heavy cream
1 egg yolk, beaten

Combine the carrots, celery, Bay leaf, chicken stock, and salt & pepper
to taste in a saucepan.
Bring to a boil and simmer until the carrots are tender.
Do NOT overcook.
Remove the Bay leaf.
Force the mixture  through a  food mill or puree in an electric blender.
Return mixture to  saucepan & bring to a boil.
Remove from the heat and add the heavy cream and egg yolk.
Reheat, but do NOT boil.
Serve immediately :)
Leek and Potato Soup

4 or more servings
from the New York Times International Cookbook

3 large leeks
2 medium onion, finely chopped
5 TBS. butter
3 medium potatoes, peeled and cut into 1/2 inch cubes
4 cups chicken stock
1 1/2 cup heavy cream
Salt and freshly ground black pepper
Chopped chives (optional)

Trim the root end of the leeks, then cut off and discard approximately half of the green stems.
Slit the leeks several times lengthwise from the stem and rinse well under cold water.
Some leeks are rather sandy.
Chop the leeks and cook them with the onion in the butter.
Cook three minutes, stirring.
Add the potatoes and chicken stock and bring to a boil.
Simmer about 15 minutes, or until the potatoes are tender.
Add the cream and bring just to a boil.
At this point, you may want to mix the soup a few short minutes in a blender.
Season with salt and pepper to taste and serve hot, sprinkled with chopped chives, if desired.
Aunt Bunny's Cookbook
H-j as Aunt Bunny for children's poetry at the
Maitland Art Center Children's Art Festival 2008
with my friend, Natalie
*********************************

For Beautiful Skin:

water
16 oz. * 2-3 qd.
watermelon
peaches

OMEGA-3
salmon
walnuts
flaxseed

beta-carotene
sweet potato
red bell peppers
red grapefruit
carrots

monounsaturated fat
avocado
olive oil
almonds
peanut butter

Isoflavone rich foods
legumes i.e. black beans, chick peas, lentils
peanuts
alfalfa

Polyphenols - strengthens Collagen-
grape juice
blueberries
c. Connie Newton 1983   *   Wellspring of York, Pennsylvania

Creamy Cauliflower Soup

1 medium head cauliflower, cut into tiny flowerets
(may add some broccoli & use 3/4 of the cauliflower head)
1/4 cup butter
2/3 cup chopped onion
2 TBS. flour
2 cups chicken broth
2 cups light cream OR may use Carnation Evaporated Milk
1/2 tsp. Worcestershire sauce
3/4 tsp. salt (or 1/2 tsp. if using Sea Salt, which is preferable)
1 cup grated Cheddar cheese
sprig of fresh parsley (grown & cut by you!)

Cook cauliflower in boiling salted water. (same with broccoli)
Drain.
While this is cooking, melt butter in a large pot on very low heat.
Add onion and cook until soft.
Blend in flour slowly.
Add broth and cook on medium heat, stirring constantly until it starts to boil.
Add cream, Worcestershire sauce & salt.
Add cauliflower (& broccoli if used) and heat to boiling.
Stir in cheese.
Carefully put soup into a blender on Puree, probably 1/2 at a time.
Garnish with fresh parsley when serving.

This recipe was originally from Farm Journal's Country Cookbook, copyright 1959.
I have made a few changes.

Broccoli Casserole

about 12-14 Oz. Fresh Broccoli
1/2 cup mayonnaise
1 egg, well beaten
dash of pepper
Herbamare spice combo to taste
( contains: sea salt, celery leaves, leek, cress, onion, chive, parsley, lovage, garlic, basil, marjoram, rosemary, thyme, kelp)
2 TBS. onions chopped fine
1 cup grated sharp cheese
1/2 cup sour cream

Steam broccoli and drain thoroughly.
(chopped & steamed - measuring 20 OZ.cooked)
Combine mayo, egg, spices, onion, cheese & sour cream.
Gently fold in broccoli.
Spoon into baking dish.
Sprinkle crushed Ritz crackers on top and dot with butter.
Cook in oven at 350 degrees for 30 minutes.

Originally from the nurses at ICU / Beth Emeth Hospital, Boston, MA / 1970's

Artichokes & Pasta

Ingredients
3/4 pound spinach fettuccine
2 tablespoons extra virgin olive oil
2 15-ounce cans artichokes, cut into 1/8ths
1 cup chopped tomatoes, fresh or canned
salt, to taste
freshly ground black pepper
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley
 
Cooking Instructions
1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente.
2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the artichokes and tomatoes, season with salt and pepper and cook for 5 minutes. Add the garlic and cook for 1 more minute.
3. Drain the fettuccine, reserving 1/2 cup of the cooking liquid. Return the fettuccine to the pot and toss with 1/2 of the Parmesan cheese and the reserved cooking liquid. Add the artichoke mixture and toss again.
4. Divide the fettuccine among 4 warm bowls and garnish with the remaining Parmesan cheese and parsley. Serve immediately.
 

This recipe serves: 4   
Preparation time: 10 minutes
Cooking time: 15 minutes