Archive for October, 2010

horseradish fights cancer

see this article Looks like horseradish is a winner!!!

another good thing to try sooner or later – making my own horseradish sauce how to here

I wonder how hard it is to grow your own horseradish. They say it is very hardy, so maybe not so difficult. It grows tubers underground and has to be shoveled up, not pulled. Here we go – how to plant horseradish. It’s not too late this year to plant it. It needs full sun so now I need to know what its companion plants are. Companion Planting – good to plant it near potatoes and to use the bottomless pot method to contain it. a wealth of information here!

more on how to grow it

This one says you can eat the leaves in sandwiches (^_^)


tri-fold mat

I’d really like to make one of these thingies. I have the foam mattress, just a matter of cutting and sewing it.

(Nov. 3)

I cut this foam mattress we have into 3 equal sections and covered it as you can see. I think I’ll take off the plaid and replace it with a plain brown material. I like these tri-fold mattresses. I saw they are making foldable mattresses – easier to take from one place to another.

no-stitch lamp shade slip cover

I recently went to a thrift store bag sale and got a bunch of things for $6. A small shadeless lamp was one of them. Today I bought this shade at Big Lots. It fits fine but looks very plain. I looked for ways to make it more interesting, but I didn’t really want to paint, glue or sew, so I took the bandana and cut it. Works for me!!

Usung pinking shears, I cut a hole in the middle and trimmed all four sides.

I pretty much like the result. I can always replace it or not use it since I did nothing to the shade itself. I’m thinking of tying it with some beads instead of hair clips. (^_^)

avocado hummus

1 large ripe avocado
1/2 lb cooked drained chickpeas (save cooking liquid)
6 tablespoons lemon juice
4 tablespoons tahini
1-2 garlic clove, crushed
salt to taste

(^.^) Cut avocado in half and remove pit.
(^_^) Scoop out the flesh and place it in a food processor or blender with chickpeas, lemon juice, tahini, garlic, and a little of the saved cooking liquid.
(^o^) Process until smooth and creamy, adding more liquid if desired.
(^_^) Season with salt to taste and serve garnished with the paprika.

Have to post a picture of the hummus I made from this recipe. I love it !!

I try to store things in glass now days. I heard olive oil leaches the plastic out and not healthy.

the skinny on corn

The 700 Club has skinny Wednesday every week. That’s where I got the saying – just saying that corn may not be too good for us. The video explains some about corn.

Good website here that explains why and gives more links to further investigate.

When I eat my favorite snack, popcorn, I don’t feel better afterwards – just have a slightly dull headache and feel a bit sluggish, probably because the digestive system has to deal with excess load it doesn’t really need. (The free dictionary says “afterwards” is a word even though the spell check on here has a red line under it.)

Found an interesting web site – here it is. I will try to find out more information about corn. My thinking is that fresh corn on the cob is the greatest in the summer, but I should limit popcorn and not eat corn much if it’s not fresh corn on the cob.

We always used to grow sweet corn in the summer and my mom would freeze it – so tasty. So I think fresh or fresh corn frozen is good. My mom was quite a whiz at cutting the corn off the cob. I did it some too. Frozen applesauce was always so tasty too : ) We also had cherry trees and I got to pick the cherries, pit them and eat lots of them. We probably froze those too. We had a big freezer in the screened in porch off the kitchen. Even when my mom lived in a small apartment she insisted on having a small freezer. That is something I don’t care about. Now that we aren’t eating meat anymore (except salmon and other fish and a little chicken) I don’t really need one and never really wanted to keep a lot of frozen food. We are close to lots of grocery stores.

A photo taken this past summer of a cornfield near a place we visited.

raw nut granola

Now I’m collecting raw nut granola recipes because I read baked nuts are not good to eat. Not good for the liver or something. There is one link on the right and here’s another one.

nut free, oat free, raw granola bars

raw granola bars and raw granola

These recipes are all about the same.

I’ve been seeing the GAPS diet a few places around in my research so I found the website. It means Gut and Psychology Syndrome. This diet is quite involved. I still like Food Power book’s 7 words:

Eat food. Not too much. Mostly plants.

fabulous raw granola

ultimate raw granola

long article about raw foods – In this article you will find that food shouldn’t be cooked over 110 degrees because the enzymes start to die and it becomes dead, cooked food. They are definitely all dead by 118 degrees.

homemade Italian dressing


1 1/3 cups olive or vegetable oil
1/3 cup red wine vinegar
1/4 tsp. whole peppercorns
pinch of hot pepper flakes
3 cloves garlic
1/4 teaspoon rosemary
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese

Process all ingredients in a blender til smooth, or mince the garlic and whisk together.

To make a flavorful marinade, double the herbs, add another clove or two of garlic and process in blender. To make a French vinaigrette, add 1 tsp. mustard.

Submitted by: CM

I’m sorry, whoever I copied this from. I lost your link : (

This is for the recipe I will soon be making to go with the pita bread I made today in previous post.

from Vegetarian Homestyle Cooking book:

Couscous Chick Pea Salad

1 c. dry couscous
1 can garbanzo beans, rinsed and drained (or black beans plus 1 tsp. cumin)
1 red bell pepper, chopped
2 Tbsp. chopped fresh parsley
1 cucumber, peeled, sliced and quartered
2 medium tomatoes, chopped
1 grated carrot
1/4 tsp. ssalt
pepper to taste
1/2 c. Italian dressing

Prepare couscous. In medium bowl combine couscous with all ingredients, except Italian dressing. Coat with Italian dressing and toss to blend. Serve chillded.