Tuesday, April 14, 2009

Paradise Salad

I made this salad for Easter, and it was FABULOUS!

It is a new family FAVORITE!

Paradise Salad

Candied Almonds:

1/2 cup sliced almonds

3 tablespoons granulated sugar


1/2 head green leaf lettuce, torn into bite-size pieces

1/2 head romaine lettuce, torn into bit-size pieces

1 cup chopped celery

4 green onions, chopped

1 10.75-ounce can mandarin orange sections, drained

1 avocado, cut into chunks

1 apple, diced

1/4 cup dried craisins

1/2 cup feta cheese, crumbled

3 chicken breast halves, cooked and cut in bite size pieces


1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup vegetable oil

1 tablespoon chopped parsley

2 tablespoons sugar

2 tablespoons white wine vinegar

Prepare candied almonds:

Melt 3 tablespoons sugar in large skillet with sliced almonds, stirring continuously until almonds are coated. Caution: Don't allow sugar to caramelize. Spread out on wax paper to cool. Mix together all salad ingredients and candied almonds.

Dressing: In a small bowl or jar, combine all dressing ingredients. Mix well. Pour over salad and toss right before serving. Serves: 6.

I made an additional batch of dressing to pass with salad.

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Wednesday, April 8, 2009


Asparagus contains a special kind of fiber, called inulin, which is essential for the healthy bacteria that live inside our gut and help us digest our food and keep our digestive system working properly. Asparagus is a good source of potassium, which can lower blood pressure. One cup of asparagus contains about 300 milligrams of potassium. Also rich in vitamin K, a one-cup serving of asparagus will provide over 100% of the daily requirement for this essential vitamin.

The Vit K assists the body in clotting properly, a real benefit when giving birth, and so many women have their doctors or midwives concerned when their BP goes up in late pregnancy the potassium could have real benefits as well.

A Recipe for Asparagus

(It’s that time of year!)

1 pound of asparagus

2 teaspoons olive oil or vegetable oil

1 teaspoon vinegar

¼ teaspoon salt

1 garlic clove, minced

2 teaspoons fresh herbs of your choice (parsley, tarragon, or sage) or 1 tsp dried


Preheat oven to 400 degrees. Wash asparagus thoroughly, snap at natural weak spot. Discard thick bottoms. Whisk together oil, vinegar, salt, garlic and herbs. Place asparagus in large bowl and coat with dressing, then place on ungreased baking sheet and bake for 20 minutes, stirring every 5 minutes.

The best way to prepare asparagus for cooking or baking (or raw eating) is to wash it thoroughly and then snap it – by hand – at its natural weak spot, which is usually a bit lower than half-way on the stalk. Save the upper part of the stalk (with the tip, which contains many of the nutrients) and discard the lower half, which is too tough for our digestion. Enjoy °Ü°

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Monday, April 6, 2009

Not our BEST look, but we know how to have FUN!

One of our favorite things to do is 4 X wheelin',
It was a perfectly sunny day in town, but at China Camp peak it was SNOWING!

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