The Chinese and Japanese drink hot tea with their meals, not cold water, maybe it is time we adopt their drinking habit while eating. For those who like to drink cold water, with or after a meal, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion. Once this ‘sludge’ reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to problems. It is best to drink hot soup or warm water after a meal. Continue reading →

Today I made an awesome tuna salad. I added a 1/2 cup each chopped onion, celery, carrot and a handful of sliced fresh raw green beans. Then 1/4 cup chopped radish and 1/4 cup chopped red pepper. I first put in a glass bowl 2 tsp wine vinegar plus the juice of one lemon and threw in some raisins and craisins to soak it up. Then throw in the veggies, then a big can of albacore tuna and then 2 tbsp of Duke’s Mayonnaise. Yep, I use Duke’s when I use mayonnaise. Add sea salt, pepper, garlic powder and tarragon.  I wrap them in romaine lettuce leaves, or spread on rice crackers.

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars.

TACO SEASONING:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

More recipes below:  … Continue reading →

This is a compilation of Hanna Kroeger‘s time tested advice for health and healing. You will find remedies, recipes, herbs, and vitamins which cover a wide range of health concerns and nutritional needs.  These remedies are from a time not so far away, but a world that was much simpler than the one we live in today. During the time of Hanna’s creation of these remedies, food allergies and sensitivities were not prominent health concerns because the average diet was not overloaded with highly processed foods, sugars, or animal products. Several remedies suggest you add sugar or honey to an herbal formula to help get it down while others may instruct you to add whey (a dairy ingredient) or even glutinous grains to a remedy. If you are limiting your sugar intake or have a food allergy/sensitivity, it may be best to avoid those remedies. Continue reading →

Yesterday morning I went to the market to check out the fresh produce. I bought 2 eggplants, 3 zucchini and 6 baby yellow squash. Lunch was roasted red peppers with zucchini and squash atop a baked potato and a bed of raw spinach and sauteed bok choy. My formula is to have at least one of each color vegetable every day, one protein, one starch. The details don’t matter, I get inspired by the palette itself.  Continue reading →

I just surprised myself with how good breakfast tasted!  I try to be innovative with veggie combos, since breakfast for me used to be lots of starches and fats – old school all the way: fried meats, potatoes, breads, hominy, grits.  To keep the flavor high, I use a variety of spices, most notably fresh crushed coriander seeds, fennel seeds, and Indian spiced garam masala.  The spices are sauteed in a little oil before adding the veggies.  Here’s the recipe: Continue reading →

Garam masala from the Hindi: garam (“hot”) and masala (spices) is a blend of ground spices common in North Indian and other South Asian cuisines.  You can buy a spice mixture called Garam Masala, or create your own using these seasonings:

1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
1/4 teaspoon cracked dried bay leaves
1/8 teaspoon ground cloves

Also pictured is coriander seed, and allspice.

RELATED:  Here’s my own Andrea’s Personal Masala
Healing and Medicinal Properties of Cooking Spices

This morning’s breakfast was my easy version of a low fat Eggs Florentine. I like high flavor in my veggies, so I often saute 1/2 tsp or more each fresh ground coriander, cumin, fennel and about a dozen mustard seeds for a few minutes in a little olive oil before every dish I cook.  I added half a chopped onion and let it carmelize in the ground spices.  I threw in a giant handful of fresh baby spinach and covered the pan.  It will wilt down like 80% as it cooks.  After about a minute when the spinach begins to wilt, lower the heat.  Break an egg or two atop the spinach, cover again and cook maybe 2-3 minutes until egg whites are set and yolks are the way you like them.  I like a warm but wet yolk.  This recipe is low fat because I top it with a little low fat feta cheese instead of a hollandaise sauce.  You can also serve it atop hearty slices of sourdough toast or English muffins.  Serves one.

This morning’s breakfast was a sweet potato, kale, yellow squash hash. First i grind a half teaspoon of cumin, coriander and fennel seeds along with about a dozen mustard seeds, and I add them to some heated olive oil to sauté for a minute or two. Then add one small sliced onion and the sweet potato and cook until a little crisp. Remove from the pan to keep crisp if you like, to add upon serving. Add chopped kale and the squash and let the kale cook using the water from the squash, for about 10 minutes. You might add a little water or broth to keep it steaming. You can also use fresh spinach instead of kale, or cook it in olive oil if you are not keeping it low fat.