Posted by terrepruitt on November 22, 2012
I have so much to be thankful for I work on giving thanks all year long. I tell the people who I am thankful for that I appreciate them. I do feel so much gratitude that I don’t feel bad taking one of my posts for sharing some things and people who I am thankful for. Why not, right? It is my blog and Thursday happens to be one of the days I post. And since Thanksgiving is set up to occur on Thursdays it just happens that I will be posting on that day.
I did have a conversation recently with my Nia students and we agreed that it would be nice if the United States celebrated Thanksgiving in October as our Canadian neighbors do. We were talking about how it would be beneficial to have the Holidays spread out a bit. Having more time in between Thanksgiving and Christmas could ease some stress. It wouldn’t be one big rush. Plus the fact that not all of the days off from work would be so close together. Sounds like a good idea.
As I type this (a bit before Thanksgiving) what is really in the front of my mind to be thankful for is my Nia Students. I am very grateful to them for holding space for me while I took the Nia Blue Belt Training, the next level of Nia. As a dance exercise teacher there is a fear that students won’t come back if a class is cancelled. It takes commitment to come to a class day after day and week after week and sometimes once that habit is broken it is easy to let it go. So knowing that my students are committed to Nia and to supporting me really helped me let go of the fact that I had to cancel my classes and it allowed me to really BE where I needed to be.
I am also very thankful for the people involved with my Nia Blue Belt. I am thankful for the organizer. She kindly kept in communication with me when I didn’t know if I should sign up for the intensive because my mom had been having health issues and at one point she was going to be scheduled for a major (MAJOR, MAJOR) surgery the very week of the intensive. She let me know that I could register as close as 30 days prior. 
I have huge gratitude towards the Nia Trainers who each have their own story, one flying from Hurricane Sandy to come teach us, and the other having had a bee sting, a car accident, and surgery. And the class, my fellow Blue Belts. Some of the trainees are actually other belts retaking the blue, but they will be fellow blues to me. I appreciate the warm and welcoming space that was created and held. There were many people going through personal situations and they were able to step into the space strong and ready to learn. They put the issues aside and focused and made it through. Thank you so much, Blues!
My husband was so great during the entire week of training. I am a firm believer that the body and brain needs nutrients throughout the day so I make sure that I make him lunch every night. He is one of those worker-people that will just power through his day not giving a thought to food. So it is really important that he have lunch right there to eat. During the intense week he made sure to make his own lunch (AND DINNER) because he knew that if he didn’t I would. He helped it feel as if I were on vacation from my home duties. This helped tremendously.
I am very thankful for my mom’s health. She has been going through some issues this past year and true to my mom she has stumped her doctors. At first they didn’t know what exactly was going on, then every time they had a treatment plan it would change because my mom does not follow text books or protocols. She had a stricture in her throat which led to the discovery of lung cancer. And over the past year has had surgery three times none of which were the one that was planned to fix her throat. That surgery was to be a major surgery. And by some miracle (the doctors are amazed) that surgery is no longer needed and her cancer was removed along with a lobe of her lung. She is almost back to normal. She just needs to work on getting used to have less lung. I am very thankful for her health. It was a very long, stressful year.
My friends are always on the top of the list of blessings I am thankful for. I am always amazed at the wonderful people who I have that love and support me. And I am eternally grateful. I am grateful for my family. I am grateful for Nia. It is an amazing practice and through it I have met even more amazing people.
I hope that those of you that celebrate Thanksgiving have a very Happy One. And I invite everyone to take a moment to think of something they are thankful for. Anything you care to share that you are thankful for?
Posted in Misc | Tagged: Blue Belt Intensive, Blue Belt Training, Canadian Thanksgiving, cancer, Christmas, dance class, dance exercise, gratitude, lung cancer, Nia, Nia Blue Belt, Nia class, Nia students, Nia trainers, Practice, Thanksgiving 2012 | 2 Comments »
Posted by terrepruitt on November 20, 2012
Ha, ha, ha, ha. So I received another new thing in the organic produce box I have delivered, Delicata squash. It was delivered on the day before I was going to go to a week long (53 hours) training for Nia Blue Belt. The box came Friday morning and I had a lot to do so I put the veggies in the fridge. I was hoping that I would get to cooking it during the week, but I didn’t really count on it. The training was an hour away from 8:00 am to 6:00 or 7:00 pm. 
I think I had seen the squash on the list that comes with the delivery and I was thinking comparable to a zucchini. I didn’t get around to cooking with it until the week after it was delivered. It was the Sunday of the following week. Since I was thinking zucchini like consistency and cooking time, I was going to bread it and cook it in the oven. When I cut it I laughed because it was HARD. It was like a pumpkin. I didn’t know if I could roast it. I didn’t think it would cook in the time I had alloted. And even after I cut the ends off I didn’t think about it being seedy like a pumpkin. It was. So switching gears, I didn’t know what to do with it. I decided to slice it in half and roast it with olive oil and salt —- big surprise, huh? Me ROASTING a vegetable. I was going to FILL it with cheese and just bake it. Well, I cooked it a bit then decided to taste it. It was really good without the cheese. It was also sweeter than I had thought it would be so I didn’t think the cheese I was going to use was the flavor combination I was after. So I switched cheese and decided to just put a little bit of cheese on it instead of filling it. Instead of a lot of parmesan, I used a little cheddar and gouda.
I had also peeled it. I didn’t know if the outside would become edible during cooking. In my quest to cut it up I had started cutting it in slices so I had ended up with one slice with the skin/outside. I cooked it to see if the skin would be edible. It was. I was disappointed that I had peeled the rest of it.
Well, this turned out to be one of those surprise vegetables that was just delicious. As I said it was very good without the cheese. So I would definitely cook this squash up with just a salt, a little pepper, and olive oil. Adding anything to it is not necessary but could end up being great. Just like the cheese. I am glad that I tasted it before just piling on the cheese on it because it had a delicate flavor and so I used a lot less cheese and didn’t add any other seasoning.
I am not sure that I have seen these in the store or anywhere before. I probably have but didn’t know what they were so I didn’t pay attention. Now I will purposeful look for them. (I have been looking and I cannot find them.)
According to Wiki, this type of squash is a winter squash also know as the Bohemian, squash, peanut squash or the sweet potato squash. Further info states it belongs to the same species as the zucchini.
The World’s Healthy Food lumps winter squash together, their site states that it has the following percentages of the RDA of the nutrients listed:
vitamin A 214.1%
vitamin C 32.8%
fiber 22.9% (5.74 grams)
manganese 19%
vitamin B6 16.5%
potassium 14.1%
vitamin K 11.2%
folate 10.2%, in just a cup of baked squash. I think it is a great addition to a healthy diet. It is really delicious. And this is one of the reasons why I decided to get an organic produce box. I never would have thought to buy this!
Are you familiar with the Delicata Squash? How do you cook it?
Posted in Food, Vegetables | Tagged: Blue Belt, Delicata squash, fiber, Nia Blue Belt, Nia training, olive oil, organic produce box, peanut squash, pumpkin, RDA, roasted squash, roasted veggies, training for Nia, vitamin a, vitamin B6, vitamin C, Wiki, winter squash, World's Healthy Foods | Leave a Comment »
Posted by terrepruitt on November 17, 2012
As you may have read, I recently received fennel in my organic produce box that I have delivered. I was excited because I have heard of fennel, but never cooked with it. I think I might not have even realized that I have had some before. As I am thinking about it, I bet I had it put on my plate at a restaurant and assumed it was onion and didn’t eat it. It looks like onion to me although it does not have an onion flavor at all. The information I am seeing is that it is compared to anise. Fennel is an herb that is used both as a flavor and a vegetable. The bottom portion, the bulb is eaten as a vegetable. It is related to carrots, parsley, dill, and coriander as it is a member of the family Apiaceae (formerly the Umbelliferae). Its fronds remind me of the greenery on carrots, so it doesn’t surprise me that they are related. Fennel is vegetation of which all of it can be eaten, the bulb, stalk, leaves, and seeds (I know I’ve had the seeds). According to the World’s Healthiest Foods, this plant contains a unique combination of phytonutrients.
There is one, anethole, that has shown in animal studies to help with the reduction of inflammation and help prevent cancer. Now, I have stated over and over that chronic inflammation is the body is not good. Inflammation is an immune response in the body so having the body be in battle mode all the time is not a good thing. The American lifestyle with its high stress and the average Western Diet which is full of food stuffs have been shown to CAUSE inflammation. Having herbs and vegetables that can be easily added to the diet and might help with a chronic condition sounds good to me. Anethole has also been found to have anti-fungal and anti-bacterial properties according to Nutrition You Can.
Fennel also has vitamin C, potassium, and fiber. Vitamin C is the antioxidant that helps fight against free radicals, the things, that in excess, can cause damage in the body. Potassium is the electrolyte that is essential for the proper functioning of the heart, kidneys, muscles, nerves, and digestive system. And dietary fiber is necessary to help with digestion and elimination, which when both are properly working systems tend to signify health.
USDA National Nutrient database states the Nutrient value 1 cup of sliced fennel is as follows:
Energy kcal 27
Protein 1.08 g
Total lipid (fat) 0.17 g
Carbohydrate 6.35 g
Fiber, total dietary 2.7 g
Calcium, Ca mg 43 mg
Iron, Fe 0.64 mg
Magnesium 15 mg
Phosphorus, P 44 mg
Potassium, K 360 mg
Sodium, Na 45 mg
Vitamin C 10.4 mg
Vitamin A 117 AU
I am interested in foods that can help with chronic inflammation, I would like to have more of them in my diet. At the same time I am interested in reducing the foods in my diet that cause inflammation. How about you? Are you interested in foods that might help with chronic inflammation? Do you think you could add fennel to your diet?
Posted in Food, Vegetables | Tagged: anethole, anise, anti-bacterial, anti-fungal, chronic inflammation, fennel, fiber, free radicals, herb, immune response, Nutrition You Can, organic produce, phytonutrients, Potassium, reduce of inflammation, USDA National Nutrient data base, vitamin C, western diet, World's Healthiest Foods | Leave a Comment »
Posted by terrepruitt on November 15, 2012
I recently participated in the intensive that is the second level of training in the Nia practice. Nia trainings are called intensives which is a great thing because it gives you an idea of what the training will be like —– INTENSE! The second level is Blue Belt. Nia borrows from other practices and uses belts and colors to signify levels. The levels are White, Blue, Brown, and Black. There is a Green for teachers that can be taken at anytime after white. Part of the reason the trainings are intense is that they are over 50 hours of instruction. The instruction includes lectures, dancing, participatory exercises, and workout classes. Each level of the practice has its own focus, intent, and principles (except Green). The Blue Belt focus is Communication, Relationship, and Intimacy. While the concentration is on how these things relate to Nia it is probably easy to imagine how lessons involving these three things can be related to everyday life. Since the training CAN be related to life outside of teaching Nia there are many people who take the intensives with no intent of teaching. You might also be able to imagine how the focus can apply to many things in relation to Nia. One way is how a Nia teacher communicates with a class, the teacher’s relationship with the choreography, and intimacy to the music. This is just one little facet of the focus. I am sharing it to give you an idea of what the focus of “Communication, Relationship, and Intimacy” means.
The intent of the focus is to energize personal connection through self-discovery and communication by following The Body’s Way. Since Nia is a body based practice we do our learning through the body. As I mentioned in my I’m Blue, But No Tears Here post we were shown how to use the Nia 5 Stages or the Developmental Anatomy to answer questions about what stage we are in when learning something new. Very amazing. This is the part that I need to practice — really listening to my body and believing what it is telling me. The believing part will take examination time . . . I’ll have to really figure out why my body says I am in one stage where I might THINK I am in another. I might think I am in the beginning stage, embryonic, but my body might say I am in the crawling stage. For me this means I need to pay attention to the details of what I actually know and what I still need to learn. I could know 11 out of 15 things, but since the 15th thing seems to be so big to me, I might think I am just beginning whereas it turns out I know over 73%. All part of the communication, relationship, and intimacy!
Also this training has familiar things you might have heard of in other trainings, for instance: pay attention to what you sense, feel, think, and have within you then communicate accordingly. I know that this type of idea has been taught in corporate trainings as an effective way to communicate. A Nia related example would be: Knowing the choreography and really know how to do the 52 moves, then having an intimate relationship with the music which will allow you to clearly communicate to the Nia participants.
I can almost talk myself into circles because it is all relates so well and ties in together and just connects. The more I type the more things I think of so I really have to concentrate on just a tiny portion so my sharing does not get so confusing. I am trying to share to clarify. I want you to want more. I want to understand that in addition to a great workout, Nia has stellar training and continued education.
Can you see how Communication, Relationship, and Intimacy is important for a teacher?
Posted in Blue Belt, Nia | Tagged: Blue Belt Focus, communication, Developmental Anatomy, Green Belt, Intimacy, Nia 5 Stages, Nia choreography, Nia class, Nia Intensive, Nia Music, Nia Practice, Nia Teacher, Nia trainings, Nia workout, Relationship, the body's way | Leave a Comment »
Posted by terrepruitt on November 13, 2012
Last week I cancelled my Monday and Wednesday Nia class and got a substitute for my Tuesday Nia class with the City of San Jose. I decided to take the next level of Nia training. I was a White Belt, now I am a Blue Belt. Nia calls their trainings intensive. I cannot assume to know why, but I am glad they do. They are very intense. The training is part lecture and part moving. The moving can be dancing or types of exercises to further the learning process. People tend to learn better when they are doing, so there is a lot of doing. In my rough calculations it was about 53 hours of instruction, including the Master Classes. It was Saturday through Friday. It was exhausting. It was energizing. It was incredible. As I have mentioned before and I will continue to mention Nia is a cardio dance exercise. Come to a class. Move. Have fun. Sweat. Get your workout in. But Nia is also a practice. I compare it to yoga in that a person can go into a yoga class and work out and do the exercise and then leave and not give it a second though. Or they could give it a second thought. They could take on some of the aspects of yoga, they could practice breathing and/or meditating or anything else that might be attached to their yoga class on a deeper level. That is what a person can do with Nia too. So some people take the intensives for self-growth with no intention of teaching at all. Even if they are not planning on teaching or are not currently doing so, the training is just as intense.
Each belt level has its own focus and intent. Blue Belt focus is Communication, Relationship and Intimacy with the intent to energize personal connection through self-discovery and communication by following The Body’s Way. Sounds like a lot. Ok, it IS a lot. LOL!
In addition to a focus and intent, each belt level (aside from Green) has its own set of principles. With the Blue Belt, the principles were made to layer onto or over the White Belt Principles. Some of the information is very close to being the same, but with a little more added to it. It is very interesting the way Nia does things. It is very amazing the training they come up with and the delivery of it.
In this training we were shown many things, one was an enlightened way to use the Nia 5 Stages or the Developmental Anatomy to measure all types of things and where we might be in a process. It is a pretty cool tool. It is part of the Body’s Way.
I am 100% positive I will have more posts regarding the Blue Belt Intensive, the Blue Belt Principles, and my thoughts on it all. I am still processing it right now. My mind is racing with thoughts, ideas, things I learned, things I didn’t learn, just a lot of things. There is so much that I want to share. There is also a lot I don’t want to share. Nia is not a secret society by any means. There are no secrets to the intensives, in fact most of the information is things that have been around for as long as I can remember. The information is stuff you have probably heard before. It is just the WAY they deliver it. And the way it is connected to the body that is somewhat unique. If I decide not to share something or talk vaguely about some things it is because I don’t want to ruin the surprise of some things for those of you that will be taking the Blue Belt. Since the Blue Belt Principles are layered onto the White Belt Principles I will probably write more post about them too. And we will see what comes up. I have chosen to participate in Nia as a practice. For now, I will revel in Blue!
Is there something that you have in your life you consider a practice?
Posted in Blue Belt, Nia | Tagged: 13 principles, Blue Belt Principles, cardio dance, cardio dance exercise, cardio dance exercise classes, City of San Jose Nia Classes, dance exercise, Developmental Anatomy, focus and intent, Master classes, Nia 5 Stages, Nia Blue Belt, Nia dancing, Nia exercise, Nia Intensives, Nia Practice, Nia training, Nia White Belt, TBW, White Belt Principles, Yoga, Yoga Practice | 2 Comments »
Posted by terrepruitt on November 10, 2012
Ok, so just like the Green Smoothie kick I am a little behind on the olive oil sprayers. I have seen them for a long time, but I thought they were just regular pump sprayers, which is fine, I could do that, but I have a little bottle that does a great job for me. It “pours” a drop at a time. But being in that HUGE warehouse store recently I decided to grab a package of the Misto sprayers. They came in a two pack. So as I often am late to the party, I JUST got them. These things are cool. Although they might be a little leaky, it is still cool to get the misty spray of an aerosol without the added chemicals that they put in the aerosol cans. I am not sure what it is — probably the additional chemicals they put in the cans — but when I used one of those “cooking sprays” like Pam the pan gets this weird coating on it that won’t come off. My first thought is, “Dang I don’t want that weird coating on my dishes.” But then I get that “D’oh!” moment and realize I don’t want that weird coating in my body. I don’t even know what it is, but it DOES NOT COME OFF. So now with the sprayer I am getting a nice mist and no weird coating I have to try to wrestling off of the pan.
When I was excitedly sharing information of this new-to-me spray bottle with my friend, she laughed at me and said they had been around for a long time, but I did start my story with that same statement. I had explained that I had seen them for a long time, but never bothered. The path of our conversation lead to the stuff that coats the dishes when other cooking spray is used. So I was happy to know it was not just my imagination or my sub par dishwashing skills. After having noticed that weird coating, I was buying Trader Joe’s Olive Oil spray which does not leave a weird coating on things, but still has additional chemicals in it.
This pump and spray Misto is cool. I like it. I prefer a sprayer because not only do I use it to “oil” my pans, but I use it to dress my salad. I just use olive oil and vinegar on my salad so it is so nice to not have to pour. My little bottle works good, but so does the sprayer! Then, of course, I also use it to spritz the veggies as I am cooking them. I feel I use a lot less oil with the sprayer!
Since the package came with two I will probably use the other one for vinegar that way I can just completely spritz my salad.
So I know I am late on actually using one of these, do any of you have an oil sprayer? Do you have a sprayer that you use for something other than oil or vinegar? What do you use it for?
Posted in Misc | Tagged: aerosol cans, green smoothie, Misto, Oil wrestling, olive oil sprayers, Pam Cooking Spray, spritz the veggies, Trader Joe's, warehouse store, Wrestling With The Oil | 2 Comments »
Posted by terrepruitt on November 8, 2012
This week I have been in training all week. Nia calls its trainings “intensives”. I have been in one all week for Blue Belt. It is about 40 hours of a lot of information. So I am sharing something about a recipe I have made and love. As you may know, I only like to eat meat that has been marinated. I figured out that I don’t really like the taste of meat. So I like it to have soaked in something a long time to give it a different flavor. I’ve shared with you the fact that we now freeze our meat in the marinade. A couple of weeks back we took a weekend trip to Costco, so we spent a couple of hours after our shopping trip making marinade bags and trimming the meat and putting it in its separate bags. Originally we had a problem with the marinated meat in a bag because we could not tell if it is whole steaks or cut up steak. We have taken meat out expecting one thing only to get the other, so I finally learned to label the bags. I can tell the beef from the pork from the chicken at least. The reason I am explaining about marinating meat is because I found one recipe which I didn’t marinate the meat and I loved it.
The recipe is from Po’ Boy Livin’ Rich, he calls it Rainbow Stuffed Chicken. It is boneless chicken breasts stuffed with bell peppers. You use red bell pepper, green bell pepper, yellow bell pepper, and orange bell pepper. Red onion helps add to the rainbow. I love bell peppers as you know if you have read some of my posts. Also, if you have read any of my posts you know I love cheese and mushrooms and this recipe has that too! Yum. This recipe really hits on all of my favorites.
Some people do not like sweet peppers because of their strong flavors and I bet it is because of their strong flavors that I can eat this meat without it having been marinated. The peppers provide enough flavor. And, of course, there is salt and pepper, but again, if you’ve read my blog for a bit you know I don’t like pepper!
Another thing I really like about the recipe is that you don’t cook the vegetables beforehand so the peppers don’t get too cooked. I LOVE raw bell peppers, but I am not a big fan of the cooked variety. So not cooking them before stuffing them into the chicken allows them to remain crunchy and not get too cooked.
I actually think I left out the mushrooms. I just used the peppers. That was an accident as I love mushrooms. I think I might cook the mushrooms up a bit, because while I love my bell peppers raw, I like my mushrooms cooked. I like this dish very much. I actually have not made it recently and looking at the pictures makes me want to go make it for dinner now. I don’t have all the colors of bell peppers, so I will wait until I do. I encourage you, if you like chicken and bell peppers, to try this recipe. You will not be sorry. It is easy, but it takes like it is a difficult thing to make. Ya know, one of those recipes!
You can find this tasty recipe at: Po’ Boy Livin’ Rich Recipe: Rainbow-Stuffed Chicken
Posted in "Recipes", Food | Tagged: beef, chicken, easy dinner, marinated meat, Po' Boy Livin' Rich, pork, quick dish, rainbow stuffed chicken, tasty dinner | 4 Comments »
Posted by terrepruitt on November 6, 2012
I love teaching Nia, but it does not earn as much as my corporate job. I have always loved shopping for Christmas presents. I am a catalog shopper. My hubby and I tend to watch the same movies over and over, so while we are watching V For Vendetta for the 50th time, I will thumb through a catalog. Plus at one time catalog shopping was not that common and very unique items could be acquired that way. Now with the internet you can get anything from anywhere so many things are not as unique. I don’t shop that much any longer. My friends, family, and I are very blessed and we have enough, so I don’t buy them all the cute decorations any longer. I try to stick to stuff that will be used, sometimes I really feel strongly about something that might not rank up there in usefulness so I succumb, but mostly we try to keep it useful. I am not one to go out and do my shopping all at once. To me that makes it a chore. I like to do my shopping throughout the year. So I just look and if I see something that I think someone will like, I get it. For me that also helps out with the I-don’t-make-corporate-bucks because it spreads the cost out over the year. One problem with shopping all year long is I don’t have a lot of space to put stuff because I have so much stuff. So I end up putting it in odd places wherever it will fit. Yes, I have forgotten about things. Just recently I gave someone a birthday present I bought for her years ago because I forgot about it. Found it. Forgot about it. Found it again . . . and you get the picture. Which leads me to my point — yes, I have a point! Instead of keeping a list of what I have gotten over the year I have been taking pictures. I am finding this to be much easier to keep track. I can just glance at the picture and remember exactly what I got for whom.
I must not have taken very good notes in the past because I would look at the list and think, “What? What kind of ‘funny T-shirt’ did I get him?” Then I would have to go look at the actual shirt to know which one I got so I didn’t buy the same thing. I mean I bought it once it would make sense that I would be attracted to it again right. And yes, you would think I could remember what I bought, but sometimes if stuff is on sale you buy it, then months later you remember you like it but forgot you bought it. So I am finding that this picture record keeping is working very well.
For some people I buy a few things, so I just piled it all together and took the picture and labeled that picture “So and so”. So now I know if I am “done” with that person’s give buying or if I want to get a few more things. Then I have all the pictures in one folder on my computer and I just pop in there to see, “Did I by her something already or not?” So much easier than trying to decipher my list.
Also with the picture I can snap a shot of where I have hidden the item so I won’t forget that either! Yeah, I have done that too, I know I have purchased it but I can’t remember where I stashed it. Yeah, I should just clean out a closet and have a designated space, but . . . . for now I have adopted this new method that seems to be working just great!
Do you shop early for Christmas gifts? Are you a Christmas Eve shopper? Do spread out your gift buying?
Posted in Misc | Tagged: 5th of November, catalog shopper, Christmas gifts, Christmas presents, Christmas shopping, corporate job, keeping track of gifts, Nia, Nia Teacher, V for Vendetta | 2 Comments »
Posted by terrepruitt on November 3, 2012
Yay! I am so excited — I am taking the next level of Nia, Blue Belt AND I received fennel in my organic produce box. Fennel. Yay. Two new things. As you may know if you’ve read any of my posts about the delivery I receive, I ordered it partly because I wanted to try new stuff. Yeah, it is possible to go to a store or a Farmer’s Market and purchase produce I have not tried before, but I don’t. I just stick to what I know. But when I get it delivered to me then I can work with it. I am excited to be trying new things. Ok, I just realized though that while I am cooking with a new-to-me vegetable I did it the same way I do everything. I have heard about roasted fennel and again, if you’ve read anything about my cooking you know I roast pretty much all my veggies. So I did that again with the fennel. This time I also looked at the information on the website of the company that delivers the produce. Yes, I learned after chopping off the beat greens and throwing them away, that I should find out what portion of the fruit/vegetable can be used. The information indicated that the bulb can be roasted and the fronds can be used to flavor meat. I am not familiar with fennel. It is not a vegetable I even think about. So I was happy to receive some to try. Yay a new-to-me vegetable.
As soon as I cut the fennel I recognized the smell. So I must have had the flavor somewhere. Which makes sense because fennel is actually an herb that is eaten as if it were a vegetable. I’ve probably had it in a Greek dish or something from the Mediterranean region. I decided to use some of the fennel with the chicken I was cooking. I just cut off some of the fronds and put them in the dish with the chicken that I was cooking. I didn’t change the recipe I was planning for the meat, I just put the fennel tops around the chicken.
The bulb of the fennel I sliced, put in a pan, sprayed with olive oil, drizzled with balsamic vinegar, sprinkled with salt, and put in the oven at 400 degrees F. I cooked it for about 40 minutes. It was good, but I thought it was sour. My hubby didn’t think it was sour. I am wondering if it was because I took the pieces that were drenched in vinegar. He doesn’t really like vinegar so I decided to take those pieces. Or maybe it was just what I was tasting. But I will get some fennel in the future to see.
I still have some of the fronds left so I plan I using them in other dishes. Maybe cut up on a salad, added to a soup, or cooked with other meat.
Have you eaten fennel before? Do you cook with fennel? How do you cook it?
Posted in "Recipes", Food, Vegetables | Tagged: Blue Belt, fennel, fennel recipe, Greek food, Mediterranean dish, Mediterranean region, Nia, organic produce, organic produce box, roasted vegetables | 4 Comments »
Posted by terrepruitt on November 1, 2012
Don’t you just love avocados? I know so many people who do. Some people I know could just eat an avocado plain. Cut it in half, pull it apart, and use a spoon to scoop out the mushy flesh inside. Ewwww. Not my thing. I am not a fan of avocado at all. I usually get as far as cutting it in half and scoop out a portion, then it starts to get on my hands and under my nails and I am done. I end up putting it on a dish with a spoon or a knife — depending on the ripeness — and telling my husband he has to deal with it. I lean towards the idea that they taste like dirt. But I can’t actually remember the last time I tasted one. But the idea of it tasting like dirt is stuck in my head. People are often amazed that I don’t like avocado because most people LOVE them. They say, “Oh, but you must like guacamole?” And I don’t. But there are many smoothie recipes that have avocado in them. There is also a recipe that came with my blender for tortilla soup recipe that has a bit of avocado in it. I do like that, but it has a very small bit of avocado. I think that if you mix avocado with enough other stuff the taste can be disguised. After looking up nutrient information on them I am going to try to add it to more recipes. It seems the fat in avocados is unique and has the potential for many health benefits.
According to WH Foods about 85% of an avocado’s calories is from fat. But as you probably have heard it is a “good” fat. The properties in the fat contained in avocados have anti-inflammatory benefits. And you might have heard that more and more research is proving that chronic inflammation in the body is being linked to many illnesses and diseases.
The information I am seeing is that avocados are thought to help lower blood cholesterol levels. Also since they contain oleic acid it is believed they might help lowering risks of heart disease. These are some of the things that are meant by avocados contain “good” fat.
World’s Healthiest Foods nutrient information on Avocados:
1.00 cup (146.00 grams) = 233.60 calories
fiber 9.78 g / 39.1% of the DV
vitamin K 30.66 mcg / 38.3% of the DV
folate 118.26 mcg / 29.6% of the DV
vitamin C 14.60 mg / 24.3% of the DV
vitamin B5 2.03 mg /20.3% of the DV
potassium 708.10 mg / 20.2% of the DV
vitamin B6 0.38 mg /19.0% of the DV
WebMD states:
“Avocados are a good source of fiber, potassium, and vitamins C, K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One globe contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K.”
According to Wiki, avocados originated in Mexico. Wiki further states “The avocado is a climacteric fruit (the banana is another), which means it matures on the tree, but ripens off the tree.” I didn’t know that. I always thought they were picked too soon, but apparently they ripen off the tree.
So do you like avocados? How do you eat them? Do you have any recipes that you put them in?
Posted in Food | Tagged: anti-inflammatory, avocados, chronic inflammation, good fat, green smoothie with avocado, guacamole, heart disease, lower cholesterol, smoothie recipes, Tortilla Soup, WebMD, Wiki, World's Healthiest Foods | 4 Comments »
Terre Pruitt's Blog 