Author Archives: Patsy L Holden

In Our Backyard, A Monsanto Perspective

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“In Our Backyard” is a documentary about the history of Monsanto.  It is important that people understand how this company incorporated a town on the east side of St Louis, set up the city council based on those who were supportive of “industry protits,” and even invited other chemical companies to join in the racket and build facilities in the area.

All have proceeded to severely contaminate the surrounding landscape (and world) with chemicals over the last century…with little or no resistance.  The water that runs through this toxic sludge ends up in the Mississippi River, not to mention the chemicals than end up in the food chain, all approved by the FDA.

Copy and paste this link into your search browser to watch the documentary.

http://www.organiccommonsense.com/organic/in-our-backyard-a-monsanto-introspective/

Chickpea Salad

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(serves  4)

You will need:

1 14 oz can chickpeas (rinsed), or 1 cup cooked chickpeas (you could also use a vareity of other beans)

6 scallions, diced

1 large tomato, diced

1 small green bell pepper, diced

1 small red onion, diced

10-12 black olives, whole or cut into pieces

1 1/2 tbsp capers

2 tbsp chopped parsley

1 tbsp chopped basil

4 hard-boiled eggs, quartered

Dressing:

5 tbsp olive oil

3 tbsp apple cider vinegar

sea salt and fresh ground pepper

1.  Assemble all salad ingredients in large bowl, leave the eggs out for garnishing.

2.  Mix the dressing ingredients together in a separate bowl.

3.  Toss together.  Garnish with the hard-boiled eggs.

Zucchini Spears with Red Onion and Sun-Dried Tomato Salsa

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(serves 4)

You will need:

2 medium zucchini, cut into long strips

10 sun-dried tomato pieces, sliced into thin strips or diced (your choice)

1 red onion, chopped or sliced (your choice)

3/4 cup warm water

3-4 tbsp olive oil

coconut oil

2 large garlic cloves, minced

3 tbsp chopped parsley

2 tbsp chopped basil leaves (purple basil is my favorite)

sea salt and fresh ground pepper

1.  Slice the sun-dried tomatoes into thin strips, place in bowl of warm water and let sit for 15-20 minutes.

2.  In a large wok, saute the onion in coconut oil until soft.  In the meantime, mix the olive oil, chopped parsley and basil, and minced garlic together.  Season with sea salt and ground pepper.  Set aside.

3.  When the onion is soft, add the sun-dried tomatoes and cook for an additional minute.

4.  Add the zucchini slices and cook using a cover to contain the steam  for about 90 seconds, tossing a few times.   Turn off heat and add olive oil mixture.  Toss and let sit for a minute to let the flavors permeate the dish.

Buckwheat Soup w/t Flax Oil

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This is an adapted recipe from “The Oil-Protein Diet Cookbook” by Dr Johanna Budwig.

Ingredients:

1 cup buckwheat grouts

1/2 sweet onion

3-5 cups water

1 vegetable bouillon (I use Rapunzel)

Sea Salt

2-3 tbsp Bragg’s Liquid Amino

2 tbsp nutritional yeast

2 tsp chile powder

1 tsp curry powder

1/2 – 1 tsp turmeric

2 garlic cloves, minced

3 tbsp flax oil

Herbs of choice

1.  On med-lo heat, gently heat 3 cups water. As it warms, add the buckwheat, onion and bouillon and let soak for 30 minutes, stirring occasionally.

2.  Add sea salt and Bragg’s liquid amino to taste.  Add nutritional yeast and spices, and stir until dissolved.

3.  Remove from heat.  Add garlic, flax oil, and herbs of choice.  Stir well and let sit for 2 minutes to let flavors mix.

Enjoy!

Find “The Oil-Protein Diet Cook Book” at this link:

Fried Pineapple w/t Vanilla Bean Coconut Milk Ice Cream

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An incredible tropical dessert that is dairy-free, and made from healthy ingredients!

(Serves 2-4.  Double recipe for 6-8.)

1/2 organic pineapple

(skinned and sliced lengthwise, removing the core)

2 tbsp refined coconut oil

1 1/2 tbsp coconut palm sugar

1 1/2 tbsp lime juice

1/4 tsp cinnamon

pinch ground cloves

2 tbsp unsweetened coconut flakes (optional)

1.  Saute pineapple slices in coconut oil over med-hi heat and sprinkle cinnamon and cloves on top.  Cook until softened, rotating the pieces every few minutes.

2.  Stir in the coconut palm sugar and lime juice until dissolved.  Turn off heat and let sit for a few minutes so the pineapple can absorb the flavors.

3.  Serve on a pretty dish with “Purely Decadent” coconut milk vanilla bean ice cream and sprinkle with coconut flakes!

Wild Salmon, w/t Fennel and Spinach

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(serves 2)

1 medium bulb fennel

2 tsp dijon mustard

1 tsp coconut palm sugar

1/2 cup olive oil

2 tbsp lemon juice

3/4 lb wild salmon

coconut oil

1-inch piece ginger, peeled and grated

1 tsp garlic, minced

1 tbsp black sesame seeds

1 tbsp chia seeds

dill

sea salt

2 tbsp snipped chives

raw spinach

1.  Heat coconut oil over med-hi heat, cook ginger and garlic for about 5 minutes.  Season the salmon with with sea salt and dill, then pan-sear on both sides.

2.  Meanwhile, trim fronds from fennel bulb.  Slice bulb into thin slices, then dice into smaller pieces.

3.  Make dressing: whisk together the mustard, sugar, olive oil, lemon juice and chia seeds.  Add diced fennel and 1 tbsp chopped fennel fronds or dill, toss with dressing.  Season.

4.  Make a bed of raw spinach on a plate.  Top with sliced, pan-seared salmon, and pour olive oil dressing on top.  Sprinkle with black sesame seeds.