Easy Breakfast Pastries for Valentine’s Day

Baker Bettie


Valentine’s Day doesn’t need to be overly fussy or expensive.

Simple breakfast pastries served on a pretty table decorated with nick nacks found around the house can be really romantic.

I threw this table together this morning with mismatched china I got at goodwill a while back, pink heart cookie cutters to add to the romance, and a few other vintage items I already had like old books and an old camera.

I also put these pastries together last night and froze them.  Then just popped them in the oven this morning.  Easy peasy.

Flaky Strawberry Breakfast Pastries

  • 1 sheet puff pastry, thawed
  • good strawberry preserves (or whatever flavor you prefer)
  • water
  • toothpick
With the puff pastry still folded in thirds, roll out on a lightly floured surface to about a 15 inch by 10 inch rectangle.  Cut into 10 squares about equal in size.  Put about 2 tbsp of…

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By junjoy2

Go easy on the Nuts. (Phytic Acid)

veganallergist

NUTS can decrease Iron absorption.

“One of the main principles of the Paleo diet is to avoid eating grains and legumes because of the food toxins they contain. One of those toxins, phytic acid (a.k.a. phytate), is emphasized as one of the greatest offenders.

But what is often not mentioned in books or websites about the Paleo diet is that nuts are often as high or even higher in phytic acid than grains. In fact, nuts decrease iron absorption even more than wheat bread2. ”

What is phytic acid and what does it do?

“Phytic acid is the storage form of phosphorus found in many plants, especially in the bran or hull of grains and in nuts and seeds. Although herbivores like cows and sheep can digest phytic acid, humans can’t. This is bad news because phytic acid strongly inhibits mineral absorption in adults3 – especially iron…

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By junjoy2

The shocking truth about fruits and vegetables

sense of hummus

There is no shocking truth. Fruits and vegetables, in any fresh form, always look good obviously making you feeling good, let alone looking good. The main reason I eat fresh “frugies” is because I love color – I eat with my eyes first.

My mother started feeding me these beauties when I was three months old (did I mention the side that came with it? Moroccan couscous). She didn’t even have to bribe me.

With a bit of creativity and a couple of handy ingredients when the main star is a vegetable or a fruit, you can whip up a meal even you’d be surprised.

You can find the best fruits and vegetables at farmers market. Sometimes I buy from our local supermarket when travel becomes a challenge, but I never skip a fruit or vegetable – it’s always there to enjoy.

gorgeous red berries in parisBright red berries on a trip…

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By junjoy2

Crunchy and colorful avocado salad

sense of hummus

In the mood for something simple, colorful yet burst with flavor? Are you inspired by fruits and vegetables like me and want to turn a simple salad into a colorful crunchy meal?

This is an easy recipe anyone can make it:

colorful and delicious crunchy vegetable saladCurious about those little brown pieces in the salad? It’s French caviar. That’s an option. I bought it when I was in Paris a couple of months ago and happened to have it. And, I grew up on this thing.

If you still want to elevate your salad and add caviar you don’t have to go to Paris to buy it, although I highly recommend a trip to this magnificent city.

fresh green avocado

I love fresh juicy looking avocado, don’t you? It’s the star of this recipe.

Shall we:

ripe sliced avocado
firm chopped tomato
small chopped onion

fresh chopped handful cilantro
3 tbsp olive oil
juice of one lemon
salt…

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By junjoy2

Rootie Tuttie Vegitables! Chef Vanna’s Class

Cooking 4 Life

The class today was amazing.  The health tips were life changing plus the attendees really enjoyed themselves. 

The ruttie tuttie vegitables were the perfect side dish to the vegan burger. 

Using the brasier pan and the Saladmaster #3 cone Chef Vanna processed the yukon gold potatoes, beets and sweet potatoes. 

After cooking on medium heat with no water (to preserve more of the nutiriton) she then added rosemary and sea salt to the dish!  It was delicious! 

She then served it next to the vegan burger and talk about a complete meal loaded with fiber and flavor!  Thanks Chef Vanna!

Go to www.cooking-4-life.com to register for future classes.

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By junjoy2

Hawaiian bread is Here!

Crystal Rayne

Projects & Recipes

 

We love us some good Hawaiian bread in this house.  Macgyver could eat the company that makes Kings Hawaiian bread out of business.  I figured I needed to come up with something for him, since the grocery store is out of the bread most of the time.  After much digging and tweaking here is what I came up with.  100% Macgyver taste tested and approved!

What you will need:

2 (.25 ounce) envelopes active dry yeast

1/2 cup warm water (110 degrees F/45 degrees C)

3 eggs

1 cup pineapple juice

1/2 cup water

3/4 cup white sugar

1/2 teaspoon ground ginger

1 teaspoon vanilla extract

1/2 cup butter, melted

6 cups all-purpose flour

Doing the deed:

In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.  Now I know this sounds very strange but you’re going to…

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By junjoy2

How to Lose Weight: Rosemary Roasted Salmon and Greens with Lemon and Parmesan

The longest you can put it in an oven is about 15min. or 12min. It should turn out perfect!

Dinner Plate

This is practically fast food compared to everything else I have cooked this week.  This is a California/European menu adapted from Simple Cooking by Alice Waters–which is not always what I would call simple.  The salmon is roasted on fresh rosemary leaves, but the taste of rosemary is slight, so if you don’t have any rosemary, nor a blanket of assorted fresh herbs, an oiled pan will suffice. My oven is not up to perfectly roasting at 225 degrees, as the recipe suggested, so I set it to 300 and watched it carefully, which is necessary with fish anyway.  The swiss chard in butter and parmesan is so delicious, so indulgent; it lit up my foodie receptors like an old pinball table.  Good thing I didn’t have a lot of it, or my resolutions would have melted along with the cheese.  The source of deliciousness was a block of genuine…

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By junjoy2