Hippie Popcorn

One of my favorite children's book is finally out at the movies this weekend and everyone in my house is craving POPCORN! I thought I'd share a fun recipe that we're including in our upcoming kid snack series of ebooks. A friend shared this with me in the early Bee Green days and we've all loved it ever since!

Put your popcorn in a brown bag and pump a few sprays of Bragg's Liquid Aminos. Then dust in Kelp Granules and Nutritional Yeast Flakes. Close bag and give it a good shimmey shimmey shake! You may want to reapply if it's not coated to your likings.

Bragg's has 0 fat grams and contains the following 16 aminos: Alganine, Arganine, Asparatic Acid, Glutamic Acid, Glucine, Histidine, Isolucine, Lysine, Leucine, Methionine, Pheylalanine, Proline, Serine, Theronine, Tyrosine, Valine

Kelp Granules is an excellent source of iodine with 0 fat grams and contains 60 mg Potassium, 2% Vitamin A, 2% Vitamin C, 2% Magnesium, 25 Calcium, 2% Iron and 2269% Iodine.

Nutritional Yeast has only 1 gram of fat and 70 calories and 4% iron. 320 mg of Potassium, 8 g of protein, and are excellent sources of Thiamine, Niacin, Folate, Zinc, Riboflavin, Vitamin B6, and Vitamin B12.

Smoked Salmon and Shaved Fennel Salmon by Franky G

Smoked Salmon and Shaved Fennel Salad

This is a great dish for the chilly autumn months. A tasty addition would be sliced grapefruit.

This was graciously sent in by Chef Franky Giglio.

http://www.frankgiglio.com

Ingredients-

1 bulb fennel + fennel fronds

1 small red onion

1 lemon

2-3 oz cured salmon

olive oil

crystal salt

fresh black pepper

juniper berries

Procedure-

With a japanese mandoline, slice 1/2 a bulb of fennel, place in a mixing bowl with some torn fronds

Add 2-3T, thinly sliced red onion

Tear salmon into smaller pieces, add to bowl

Drizzle with olive oil

Add a splash of lemon juice

Season with crystal salt

add a pinch of fresh cracked black pepper + crushed juniper berries

Mix all ingredients well, served with a smile, enjoy!

introducing Chef Alice Savorelli

I promised to introduce you to some mouthwatering folks! Here is a lovely recipe sent in by Alice Savorelli - yes "savor" as in savor this lovely dish

Crunchy barley salad with daikon sprouts

Makes 4-6 servings

Ingredients

For the salad

1 cup whole barley, hulled

3 cups filtered water

a pinch of whole sea salt

2 cm dried kombu seaweed

a good hadful of pumpkin seeds

1 cup daikon sprouts

fresh basil leaves for garnish (optional)

For the dressing

3 tablespoons olive oil

2 tablespoons sesame oil

2 tablespoons rice vinegar

juice of 1 lemon

a pinch of whole sea salt

1 teaspoon barley malt syrup

Cooking the barley

Wash the barley and soak it in the filtered water for about 8 hours. Place the barley and the water in a heavy-bottomed saucepan. Add the salt and the kombu, cover and bring to a boil. Reduce the heat and cook until most of the water has been absorbed, without stirring as you don’t want to alter the cooking process. The barley should get tender in about 45-50 minutes (if you are using a pressure cooker, cooking time will reduce to 25-30 minutes). Do not overcook as the barley should be al dente. Remove the kombu. Drain if necessary (there should be no water left in the saucepan), transfer into a tray or sald bowl and let cool, first at room temperature then in the fridge.

Dressing

Pour the olive oil, sesame oil, rice vinegar, lemon juice and malt syrup in a cup or jar and mix all ingredients together. Season with a pinch of salt.

Assembling the barley salad

Take the barley out from the fridge, add the pumpkin seeds and the daikon sprouts, sprinkle with the dressing and mix thoroughly. Garnish with some fresh basil leaves. Serve cold.

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Alice Savorelli is a free-lance writer, as well as a veggie personal chef, menu planner and recipe developer. She is based in Italy and is the author of the green foodblog cotto e crudo (www.cottoecrudo.com/en). You can also find her on Twitter at www.twitter.com/cottoecrudo.

Georgia Organics mentions me and my son -- FUN!

Looky what someone just sent me. I was mentioned in here on the bottom of page 6 for bringing organics to Southwest Georgia. It even mentions BeeBoy! Feeling nice that we blazed a trail!

http://www.georgiaorganics.org/Files/GoNewsSpring08.pdf

adding some blog flavor

Long time no post - worth the wait

Contrary to how it may appear, I have NOT completely fallen off the earth just yet! Lots of major changes happening for me right now. We have finally received a diagnosis for my child's health that has made a lot of sense of life as we have known it. This insight has brought big changes within my home and work life -- and GIANT leaps for smoother sailing days ahead as I pull together a shining star team of talented folk! It takes a village.

I am now officially a work at home mommy focusing primarily on his care. Thank goodness for my handy dandy laptop and freelance writing jobs that lend me freedom and flexibility. You can find my healthy heart*icles in The Albany Journal, Southwest Georgia Living Magazine, and Vintage Magazine -- as well as here on my website. There is also rumor of a Purely Delicious Magazine article coming up early next year! Woot Woot

My first ebook, co-authored by my lovely partner Judd Faircloth, will be available November 1st. It's an amazing little book of raw recipes and green living lifestyle ideas for the Holidays.

I also have a special feature story about Judd and I coming out in the November issue of Vintage. I think you'll in*JOY the charismatic kitchen love we spread while working together. We both have a life long passion as foodies and hope to help you spice up your kitchen life a notch.

We are about to launch a raw food delivery program that ships so get your taste buds ready, including my handmade raw chocolate truffles. MMMmmm... Please stay tuned to this website and facebook for upcoming details.

So what yummies am I going to offer you to make this all worth your wait? Well... I was thinking how ALWAYS in life I get what I need. No matter how gloomy or how out of reach it may seem, someone always comes up with the right person to talk to or the right number to call. I am blessed with angels that connect me to the world -- like a live sparkly current.

What a shame it would be to keep these angels to myself. I have decided to open my blog space for guest writers that have made an impression on me -- or inspired me in some way. After all, sharing is caring. I hope you in*JOY this new flavor I am adding to this blog site. Please feel free to share your ideas/recipe/love with me. I appreciate you!