Wednesday, December 14, 2011

Fight Colds or Flu Naturally

This week's Fabulous Finds is devoted to Natural Remedies for Fighting Colds and Flu

Fabulous Find #1 - This natural remedy comes from a blog called Whole Intentions and  is called pepper juice . It is made from garlic, onions, horseradish, hot peppers, and ginger. It helps build immunity for colds and flu. Visit her sight for the recipe and how to use it!

          Picture property of Whole Intentions

Fabulous Find #2  is a natural remedy that comes from a blog called Living by Design. They posted a remedy called: 3 ways to use ginger to get over a cold fast! Visit her blog for some great ideas!

            Picture property of Living by Design.

Fabulous Find #3 is Turmeric Chai Tea from Frugally Sustainable who says that " turmeric is one of the world’s most powerful natural healers." She has a whole list of remedies using turmeric.

Disclaimer:  This blog is for educational purposed only.  I am not endorsing or making any claims for these remedies; just sharing some ideas I found on the Internet. Always check with your doctor before trying any herbal remedies

Tuesday, December 13, 2011


                                                                       my granite

Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.

Sunday, December 11, 2011

Cauliflower Cashew Raisin Stir Fry

This delicious aromatic cauliflower and cashew stir fry is easy to make and can be eaten as a simple side dish or served over gluten free ( or regular ) pasta, brown rice, or quinoa for a more filling entree.

I love the mixture of flavors in the recipe and the crunchiness of the raw cashews!

The stir fry gets its rich color from the orange golden turmeric. Since reading about the benefits of turmeric, I have been trying to find ways to incorporate more of it in to my food. Turmeric is a spice that is loaded with antioxidants,  thought to be anti-inflammatory, and considered great for the brain. It has a very mild flavor that enhances most food. Just beware its brilliant yellow color  will stain ( I mean big time) so be careful of your counter tops, tablecloths and clothing!

I bought the raw cashews and organic raisins from Trader Joes, which tends to be a little more reasonable on the price. 

Author: Judee Algazi
Blog: Gluten Free A-Z Blog
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2 medium or 4 small servings

2 cups of raw cauliflower florets, steamed lightly 
Olive oil spray plus 2 Tbsp olive oil
1/4 cup vegetable broth
1 small onion, sliced in 1/2 moons 
1 medium carrot, sliced thin on a diagonal
1/2 cup of sun dried tomatoes, soaked, drained and chopped.
1/2 cup raw cashews ( Trader Joe has the lowest prices on raw nuts)
1/4 cup white or brown (organic) raisins ( great price at Trader Joes) 
1/4 tsp ground turmeric
salt and pepper to taste

Steam cauliflower for 5-8 minutes in a small steaming basket. While cauliflower is steaming,  saute the onion in olive oil on low in a large skillet for about 3 minutes. 
Add lightly steamed cauliflower, 1/4 cup of vegetable broth, carrot, sun dried tomatoes, raisins, raw cashews , turmeric and salt and pepper to taste. stir and continue to sauté until carrots are soft and liquid is absorbed.   Serve as a meal or over cooked pasta, brown rice, or quinoa.

I will be sharing on My blog carnival list


Want to be added to My blog list?

  • Let me know

    If you are new to my blog and would like me to email you my recipes when I post them, please enter  scroll to the top of my blog and look for my subscribe box in the right top column of the blog. Type in your email, click and check your emails for a confirmation .  Don't miss a recipe - about one or two a week.  ( you can unsubscribe at any time)

    Good food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian/vegan and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

  • Author: Judee Algazi

     Please leave a comment so I know you stopped by. I love comments and love to be introduced to your blog. I usually visit and follow your blog on G+ , Bloglovin, and Twitter. Thanks for stopping by. To Comment: Scroll down to the end of the post and click on comments

  • Wednesday, December 7, 2011

    Polenta and Eggplant Appetizer

    How delicious is this Polenta and Eggplant Appetizer ?
    On a scale of 1-10, I would give it a 10!

    polenta and eggplant stew
    Top with eggplant Stew and serve

    I love the presentation and the eggplant sauce is very rich and flavorful.  It's hard to believe how fast and easy it was to make. It took about 10 minutes prep and about 20- 30 minutes to cook.

    I found the recipe on a blog called, I Was Born to Cook
    Melissa, the blog's author, is my Secret Recipe Club assignment for the month of November. When I searched through her blog, it didn't take me long to decide to make  this recipe. After all, it was naturally gluten free, naturally vegan, and made without any processed foods; just that way I like it.  Since, the recipe looked quick and easy, I thought, "let me give this one a try."

    I'm not usually a recipe follower (I usually create my own from what looks good in the produce store) except when I publish for the Secret Recipe Club where we are expected to follow our assigned blog's recipe.  I have to admit, some of the ingredients in this recipe were very different from anything I would have usually made. I never cook with wine, and I would never think of adding tomato paste to a sauce. However, I followed Melissa's recipe to the tee, and I am glad I did.

    The eggplant stew was absolutely delicious. The wine ( the alcohol cooks off) and tomato paste added a richness that made this meatless meal exceptionally  flavorful. I will be adding those to my list of ingredients to draw from.

    We ate the eggplant sauce over polenta  as suggested by Melissa. We loved it that way,  but I think it  would be equally good over a gluten free pasta as well.

    This recipe can be made as a dinner entree or cut into little rounds and served as an entree, as I did.
    Polenta and Eggplant Appetizer
    5 tablespoons extra virgin olive oil, divided
    1 onion, chopped
    3 garlic cloves, chopped
    1 eggplant, cubed
    2 plum tomatoes, chopped
    2 teaspoons dried basil
    2 teaspoons dried parsley
    salt and pepper to taste
    2 teaspoons tomato paste
    3/4 cup marinara sauce
    1/2 cup red wine


    Add 3 tablespoons Olive oil to a medium sized saucepan. Add onion and garlic.  Saute for about 1-2 minutes, then add eggplant.  Stir and add remaining oil, plus salt and pepper, basil and parsley.  Cook for about 3-4 minutes, then add tomatoes and cook for another 2 minutes.

    Finally, stir in tomato paste, marinara and wine.  Cover, lower heat and simmer for about 20 minutes.

    Pictures Step by Step

    Chop garlic, onions, Roma tomatoes, and eggplant . Saute in olive oil until soft.


    Recipe for Basic polenta- follow the instructions on the box. When polenta is done, pour it into a Pyrex pie pan and leave for about 10 minutes (so it forms the shape of the pan). Turn pan upside down on a dinner plate and top with eggplant stew.

    Put polenta into a sprayed pie plate for shaping wait 10 minutes

    Invert from pie plate to dinner plate

    Another variation:
    I cut my polenta with a round cookie cutter and made individual polenta rounds topped with eggplant stew.

    Cut out rounds of polenta with a cookie cutter


    Updated Notes: 
    The Secret Recipe Club no longer exists so there is no longer a link to the site. However, 
    Thank you to Amanda of  Amanda's Cooking , founder of Secret Recipe Club, for all of your hard work coordinating, expanding ,and supporting everyone in the Secret Recipe Club for the years we participated.

    I no longer feel that "oil" is necessary to sauté. I would now sauté the vegetables in a little broth and use an oil-free marinara sauce such as the one from Whole Foods or Aldi. It will cut back on the calories significantly if you are a Weight Watcher, follow Forks Over Knives, McDougall Diet, or Dr. Fuhrman.

    I love your comments. You can leave one by scrolling down to the end of the post and click on comments

    Shared on Katherine Martinelli  blog carnival

    Sunday, December 4, 2011

    Why I didn't cook for Thanksgiving

    Newest Post Monday December 5:
    Mushroom Lovers Risotto  

    For some reason my blog is acting up.. click for new recipe..

    I love Thanksgiving, but being a vegetarian, I don't eat Turkey. For me, Thanksgiving is all about the side dishes. The fall vegetables,squashes, pumpkins, cranberries, apples, etc. make for some awesome dishes. I didn't cook anything  for Thanksgiving this year because my kitchen was torn apart. At Thanksgiving,  I had no appliances , no counter tops, etc.


    Instead, I took a vacation to the Caribbean and enjoyed the sunny 85 degree weather, the sea, and the spa with family and friends


                                                    Our Thanksgiving Dinner in Cancun

    Fresh Fruit

    My friend Jan


    Leaving Cancun'
     The airport in Cancun was all decorated for Christmas

    Right now, all my cabinets and appliances are in...YAY!
    However, I have no countertops, sink, or water... one more week and I can start cooking again!

    Newest Post Monday December 5: Mushroom Lovers Risotto  Secret Recipe Club-
    For some reason my blog is acting up.. click for recipe..

    Thai Tomato Coconut Soup

    bowl of thai tomato coconut soup

    Who doesn't love tomato soup? Tomatoes are a great base for so many kinds of soup, and this Thai Tomato Coconut Soup is exotic and exceptional. As with all of my recipes, the prep for it is fast and easy.

    The When I was a kid hot tomato soup was our favorite comfort foods
    We used to add a big pat of butter, mix it into a creamy bowl of tomato soup, and we were in heaven.

    This light creamy tomato soup is dairy free and gluten free. It's a recipe that I adapted from a delicious soup that was served in the dining hall of the private boarding school where I taught. I liked it so much, I had to ask for the recipe. Although the original recipe served one hundred, I adapted this recipe to serve about 6..

    This soup tastes very rich,  but has no added fats. Honestly, it is one of the best tomato soups that I have ever tasted. I was surprised  how easy it was to make.

    Personally, I am a soup lover and enjoy my soup during any season.   You are going to love this one because it is not only delicious , it also provides lots of healthy nutrients and fiber.

    Homemade soup is a satisfying way to increase your vegetable intake to help boost your immune system.

    Author: Judee Algazi
    Prep Time: 10 -15 minutes
    Cook Time: 20 minutes


    2 large organic carrots, peeled and cut into chunks
    2 large single ribs of organic celery, cleaned and cut into chunks
    1/2 large onion, peeled and diced
    2 cloves garlic, chopped
    1 tsp red curry paste
    1 large 28 ounce can of diced tomatoes ( I use Glen Muir organic from the health food store or supermarket) or if you prefer to use fresh tomatoes use at least 3 containers of fresh cherry tomatoes sliced in half and roasted first.
    6-8 cups of good tasting vegetable broth ( the taste of the broth is important) ( make your own or find a good organic broth)
    1/2 cup of coconut milk
    Optional: 1 tsp fresh grated ginger ( I use it)


    Wash and prepare the carrots, celery, ginger, and onion. Place the uncooked chunked vegetables in the food processor with the metal blade and process by pulsating on and off until pieces are very small and finely shredded.
    In  a large saucepan, combine diced ( or roasted) tomatoes, vegetable broth, and the vegetables from the food processor.  Bring to a boil and then simmer covered for about 15-20 minutes until vegetables are cooked. Stir in the red curry paste to taste.  Remove from heat, and add the coconut milk ( or any milk or cream of your choice). Garnish with fresh parsley and season with salt and freshly cracked pepper to taste. Stir and serve.

    Simple, nutritious, delicious, gluten and dairy free!

    Step by Step Pictures

    tomatoes, carrots, celery
    Assemble Ingredients

    onions, carrots, and celery, chopped up for soup
    Chop carrots, celery, and onion

    food processor with carrots
    Place chopped vegetables in food processor and process on off until chopped very small. Add chopped tomatoes and process again slightly.

    tomato soup broth
    Combine vegetables and vegetable broth in a large saucepan. ( I didn't add the broth yet) Bring to a boil, then simmer covered until vegetables are very soft. Remove from heat.

    coconut milk
    Remove from heat and add coconut milk or cream( or any cream or milk)  I buy it in my supermarket refrigerator case or in health store.

    tomato coconut soup

    Fabulous Finds Friday

    Check out the list of fabulous finds!
    FABULOUS FIND #1  comes from Aunt Nubbys Kitchen Blog
    Click to learn how to make Creepy Popcorn Hands Picture belongs to Aunt Nubbys Kitchen

    This FABULOUS FIND is from Ashlee Raubach Photography Blog  Every year have your child write their name the first day of school for a pictue. click to find out about
    this creative idea for 1st day of school pictures! Picture belongs to Ashlee Raubach

    This FABULOUS FIND IS FROM a website called ohdeedoh To find out more about making these learning devices for kids and other fabulous finds click here to go to their site. Picture belongs to 

    Repurposing Duplo Blocks
    Filth Wizardry

    This is a fantastic (and easy!) idea if your kids are just starting to outgrow Duplo blocks, and coincidentally just starting to be interested in reading. Lindsey at Filth Wizardry took a marker and some white stickers and wrote out dozens of words her kids can sound out or already read. 

    Baked Apple, Yam, and Apricot Casserole

    Last week one of our local farms in Bucks County, Pa. was selling really beautiful looking yams!
    At fifty cents a pound, I couldn't resist buying more than  I needed.
    Truthfully, the yams were so sweet and delicious, we enjoyed a few of them just oven baked in their skin. However, the other ten were just staring at me, begging to be a part of something more creative.

    I came up with this colorful  Baked Apple, Yam, and Apricot Casserole which also has  walnuts and cranberries basted in freshly squeezed orange juice. The casserole can be served as a delicious side dish for any meal, but it is especially great for Thanksgiving ( yams and cranberries)  And Oh, the aroma of this apple and yam casserole baking is reason enough to make it.
    One more thing- Leftovers taste even better cold the next day!

    I was a guest blogger for this recipe at Passionately Artistic . You can go there and see this recipe, or scroll down below.

    3 large yams
    2 large apples ( I used Honey Crisps)
    1 large juice orange
    1/2 cup dried apricots, chopped
    4 little packages of Stevia ( an all natural sweetener available at heath food stores, Trader Joe's etc)i
    10 fresh cranberries ( these are VERY tart; use dried cranberries if you don't want the tartness)
    1/2 cup walnuts, chopped
    Cinnamon to taste

    Peel and slice yams in round slices and set aside
    Peel, core, and slice apples in ring type slices
    Spray a  glass Pyrex pie pan with olive oil spray ( or whatever similar casserole dish you have) layer the yam slices with the apple slices. Sprinkle with stevia and cinnamon and 1/2 the walnuts. Spray with olive oil spray or dot with butter. Make another layer of yam slices, apple slices, stevia and cinnamon, walnuts, chopped dried apricots, and fresh or dried cranberries.Spray with olive oil spray or dot with butter. Squeeze the juice of one large juicy orange over the casserole and more cinnamon too taste. Bake tightly covered with food at 375-400 degrees until apples and yams are tender ( about 20 minutes -1/2 hour).

    Please leave a comment so I know you stopped by. Scroll down to the end
    of the post and click on comments.