My Brother Bill brags about how good this Recipe is ...and My Brother Bill knows alot of Good Stuff. Follow him on WHK radio to find out the good stuff about your portfolio.

Chocolate Mousse

1cup almond milk

1avocado with out pit

2/3 c. dates,pitted

1/2 c.cocoa powder

1/4 c. almond or almond butter (you can use peanut butter)

we used the almond butter,but is expensive.

 

1.place all the ingredients in the Vita mix and secure the lid.

2.Turn machine on and increase the speed tp variable 10,then high.

3.Blend until smooth and creamy texture is achieved.

 

Top 3 Benefits Of Raw Food Smoothies? I'm sure that there are many more than that. All of us love a smoothie or two, don't we? Smoothies are sold under different names in different parts of the world. So, it is understandable if you are unsure about the exact definition of a smoothie. Well, Wikipedia defines a smoothie as a “blended, chilled, sometimes sweetened beverage made from fresh fruit or vegetables. In addition to fruit, many smoothies include crushed ice, frozen fruit, honey or contain syrup and ice ingredients.” The benefits of raw food smoothies are simple and better than the any of the smoothies made from processed foods. Eating as a form of raw food smoothies could be the solution to the growing obesity pandemic.

Here are the Top 3 benefits of the raw food smoothies.

1.Super quick recipes

One can have so much fun while making raw and fresh food smoothies. They can be made with fruits, vegetables and nuts. You can add milk, yogurt or soy milk if you like. You can mix and match the ingredients every day and create interesting and tasty smoothies within a matter of few minutes. You can also allow children to make these smoothies under adult supervision. Children need to learn the importance of healthy eating and this is a great way to teach them to do so.

2.Better Nutrition

As many of you would have heard, cooking reduces the vital nutrients found in fruits, vegetables and nuts. Consuming raw food smoothies would mean that you have the best chance of consuming the vitamins, minerals, proteins and fats with their nutrient values intact. Eating healthy means that you are also doing your immune system a favor by strengthening it.

3. Fitter Body!

The raw food would help you to lose weight and stay fit. When you begin to consume more raw food smoothies you will be more energetic. The raw food takes more time to break down in the body than processed foods because of the high fiber content. This means that one will not have those frequent hunger pangs. To top it all, one of the raw food smoothies benefits would be the fact that they contain less calories.

These are the top benefits of raw food smoothies. What are you waiting for? Go on and make your smoothie. Experience the benefits of raw food smoothies now!

Used my Vita mix to make Soup

Recently Ive been using my VitaMix for Smoothies and Once a week I use my slow cooker to make Soup for the week. Some times we get tired of the soup by Thurs. so we freeze what ever is left over in Bags and save it for another Day.  Im always amazed about what my wife says " Is so Flavorful"  and usually pretty healthy. Broccoli, Ham, and Cheese Soup for the Cold Winters. Kids LOVE IT!

5 large ruset potatoes, peeled and cubed
4 garlic cloves, pressed
1 medium onion, chopped
2 14 ounce cans chicken broth
1 12 ouncepackage diced cooked ham
1 1/2 cups boccoli florets
1/2 teaspoon salt
3/4 pepper

2 cups of whippin cream
2 cups of shredded sharp Cheddar cheese
Toppings: sour cream, shredded chedder Cheese..

combine first 8 ingrediants in 5 quart slow cooker
cover and cook on low 8 hours or until potatoes are tender
processs half of soup misture in Vita Mix until smooth. Gradually stir potato puree, whipping cream, and 2 cups of cheese into remainin  soup misture.
cover and cook on low 30 more minutes or until throurghly heated. Serve with desired toppings. Makes 12 cups.


Mine is going and the house is already smelling like Daddy is Cookin...

 The benifits of spinach:
 Famous for being the secret to Popeye’s legendary strength, spinach is truly a nutritional powerhouse—and perfect for green smoothies. A Harvard University study found that women who ate spinach more than five times a week had a 47 percent decrease in risk of cataract surgery compared with those who ate spinach less than once a month. Lutein, found in spinach, may also benefit eye health by reducing the risk of macular degeneration, according to the American Macular Degeneration Foundation. Vitamin A and vitamin K are two of the prevalent vitamins in spinach and they are known to help regulate blood flow, maintain bone health, preserve cell health and help the cells in the body grown normally.

 The Benifits of Kale:

Kale is a form of cabbage and related to broccoli, cauliflower and Brussels sprouts. It is very low in calories and contains more nutrients than most other greens. Kale is an excellent source of vitamin K, which is essential for bone and blood health, and helps by mediating coagulation and anticoagulation. Sulforaphane is a chemical found in kale and also sprouts and broccoli. A study published in Drug Discovery Today found that sulforaphane may help stop breast cancer cells from growing. The University of Texas conducted a study and found that a diet rich in kale may prevent bladder cancer by up to 29%. Kale may also help ovarian cancer too. The Nurse’s Health Study observed that women whose diets provided the most kaempferol, a flavonoid found in kale, had a 40% reduction in risk of ovarian cancer. By supplying the body with plenty of calcium, copper and manganese, kale may help absorb iron and prevent bone loss.

Life is Good in Goodlettsville.

  A neighbor came over today and brought me some of the biggest turnips I have ever seen. My neighbor said a sister's husband's friend's wife was a patient in our office. Her husband said tell the doctor..this is how they grow Turnips in Tennessee.  Not knowing alot about turnips I googled some history. The root is loaded with Vitamin C. I posted some Recipes for the use of the HUGE TURNIPS.

Garlic Mashed Turnips

3 cups diced turnip
2 cloves garlic, minced
1/4 cup heavy cream
3 tbls melted butter
salt and pepper

1. Cook turnip cubes and garlic cloves in boiling water 15 min or until soft. Drain very well.

3. Mash turnips (can use food processor), then add cream and butter with salt and pepper.

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Oven-Fried Turnips

4 turnips, trimmed and peeled (about 1 1/4 pounds)
2 tbls olive oil
1 tsp kosher salt
½ tsp chili powder

1. Heat oven to 425 degrees F. Cut turnips into 2-inch-by-1/2 inch sticks. Place turnips in a Ziploc bag, pour in oil, salt & chili powder. Seal bag & toss to coat turnips.

2. Spread out turnips in a single layer on a foil-lined cookie sheet. Cook for 30 minutes, turning halfway through.

3. You can substitute other spices as desired for the chili powder.

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Turnips with Bread Crumbs and Parsley

4 small turnips (about 3/4 pound), peeled
1 tbls unsalted butter
2 tbls fresh bread crumbs
2 tsp minced fresh parsley leaves
1/2 tsp freshly grated lemon zest

1. In a large saucepan of salted boiling water cook turnips 15 minutes and drain. When turnips are cool enough to handle, cut each into 8 wedges.

2. In a large skillet cook turnips in butter over moderate heat, stirring occasionally, until almost tender and golden on the edges, about 10 minutes. Stir in bread crumbs, parsley, zest, and salt and pepper to taste and cook, stirring occasionally, until turnips are tender, about 5 minutes.

Source: Gourmet

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Roasted Turnips, Sweet Potatoes, Apples,
and Dried Cranberries

3 cups (1/2-inch) cubed peeled turnips (about 1 1/4 pounds)
3 cups (1/2-inch) cubed peeled sweet potato (about 1 1/4 pounds)
2 1/2 cups (1/4-inch) cubed peeled Granny Smith apple (about 1 1/2 pounds)
1 cup dried cranberries
1/2 cup packed dark brown sugar
1 tbls fresh lemon juice
Cooking spray
2 tbls butter or stick margarine, cut into small pieces

1. Preheat oven to 350°. Combine the first 6 ingredients in a shallow 2-quart baking dish coated with cooking spray. Top with butter.

2. Bake at 350° for 1 1/2 hours or until tender, stirring after 45 minutes.

Source: Cooking Light

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Escalloped Turnips

3 cups diced turnips
1 teaspoon sugar
2 cups water
5 tbls butter, divided
3 tbls flour
1⁄2 tsp salt
1⁄8 tsp nutmeg
milk, as needed
1⁄2 cup crushed dry cereal
2 tbls grated cheese

1. Cook turnips in boiling salted and sugared water until tender. Drain and reserve liquid.

2. Melt 3 tablespoons butter; stir in flour, salt and nutmeg. Add reserved liquid, stirring constantly (if less than 11⁄2 cups, add milk to make full amount). Cook and stir over medium heat until sauce thickens.

3. Combine with turnips in lightly oiled casserole. Combine cereal, 2 tablespoons melted butter and cheese; spread over turnip mixture.

4. Bake in a moderately hot oven (350° F) until brown, about 25 minutes. Serves 6

Source: Ann Severns, University of Alaska Cooperative Extension Service

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Turnip Casserole

8 med. turnips, peeled & cut into 2"x1/2" strips
1/2 cup finely chopped celery
2 large carrots, scraped & cut into 2"x1/2" strips
1/4 cup chopped onion
1 cup English peas
1 (4oz.) jar chopped pimento
1 (10 3/4 oz.) can cream of mushroom soup
1 cup sour cream
1/2 tsp dried basil
1/2 cup herb-seasoned stuffing mix
1/4 cup melted margarine

1. Place first 4 ingredients in a large pot, cover with water and cook 5-8 min. or until vegetables are tender. Drain well.

2. Stir in peas and pimento. Set aside while combining other ingredients.

3. Stir soup, sour cream and basil together, add vegetable mixture. Pour into a well-greased 9" square casserole dish. Combine stuffing and butter. Spread over top of casserole.

4. Bake at 350° for 30 minutes.

Source: South Carolina Department of Agriculture

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Potato Turnip Casserole

1 large potato, peeled and cut up
2 small turnips, peeled and cut up
1 large sweet onion, peeled and cut up
3 tbsp butter
1 large garlic clove, peeled and minced
1/2 cup heavy cream
1 tsp salt
black pepper to taste
1/4 tsp nutmeg
3 tbsp heavy cream (on top)

1. Parcook the potato and turnips until just done. Saute the onion in butter.

2. Mix all ingredients (except cream) together into a greased casserole dish.

3. Top with the 3 tbsp. cream and bake in a preheated 325 degree oven for 30 minutes.

Source: The Roanoke Times

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USDA Quick Turnip Soup

2 tbls finely chopped onion
2 tbls butter or margarine
2 tbls flour
1 quart hot milk
1 cup grated raw turnips
salt and pepper to taste

1. Cook the onion in the butter or margarine for a few minutes. Blend in the flour. Add the milk, turnips, salt, and pepper.

2. Cook about 10 minutes, stirring frequently until the turnips are tender.

Source: U. S. Department of Agriculture, University of Alaska Fairbanks Cooperative Extension Service

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Italian Turnip and Rice Soup
with Parmesan Cheese

2 tbls butter
1 tbls olive oil
1 pound of turnips, peeled and cut into a 1/2-inch dice
3 pints of chicken or vegetable stock
1/2 cup of rice (arborio if you have it)
Salt and pepper
Garnish: minced parsley and freshly grated Parmesan cheese

1. Melt the butter and oil in a large saucepan and bring to a froth. Toss in the turnips and saute until brown, about 5 or so minutes. Pour in the stock, bring to a boil, reduce heat and cook, covered, for about 10 minutes.

2. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste, then parsley and 1 to 2 ounces of Parmesan.

3. Ladle into bowls and pass extra parmesan separately.

Source: The Roanoke Times

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Drying Turnips

1. Choose firm round turnips. Wash, remove tops and pare. Cut into slices 1⁄4 to 1⁄2 inch thick. Steam blanch 3 to 5 minutes.

2. Dry at 130° F for 8 to 10 hours or until brittle.

3. Pack into clean, dry container with tight fitting lid. Use in soups or as a snack.

Source: University of Alaska Cooperative Extension Service

After the Patriots Loss in the Superbowl, what can we learn?

     We learned the betting is for the bookies..or like I say for Losers. I learned that no matter how hard you prepare for something.....it always works out..might not be the way you wanted but..it always works out. You better be prepared. I learned from the Giants...never give up...when everyone else is telling how you cant do this...you cant do that...put your nose to the grindstone ..and gett it done!   There is always going to be set backs in anything you do...from sports..job..relationship...just remember    set backs..are good to keep you from becoming lazy .    This morning...pomagrante, lemon, tangerine, grapefruit, pineapple,blueberry, mango.....walked George for 1 mile....cutting back on eating out....walking george everyday....drinking fruits and vegies....cutting back on sweets....    Set back...I slipped up..eating those brownies...I Screwed up overeating at supebowl..I got busy..and didnt walk George..thurs..I caved in and over ate at Carabas.. But I didnt Fail    because..Ive Righted my SHip...and Decided my Health is Worth the Effort....and getting it done..