Home again


I walked through the Santa Cruz Farmer’s Market smiling yesterday, so glad to be back to abundant fresh fruit and vegetables! And realized as I chopped and cooked that it has been quite a while since I’ve spent time in the kitchen preparing food. I find it calming, when I can do it without time pressure, just taking it one step at a time, letting the timing take care of itself. I know that is not possible for everyone, and it’s not always possible for me, but I love it when I can arrange my life to allow for my cooking to be a pleasurable, centering activity.

Now that I’m back to cooking, I can offer some recipes again! I’ll put them under Wednesday, 8.10.2011, since that’s where you can see the photos of Selene’s Muesli in Meal 1 and Sloppy Turkey Jane in Meal 5.



Selene’s Muesli

1.5 cup oatmeal
1.5 cup multi-grain cereal
1/2 cup chopped dates
1/2 cup sunflower seeds
1/2 cup dried cranberries
1/8 cup sliced almonds
1/8 cup pumpkin seeds
1/8 cup ground flaxseed
1/8 cup walnuts
2 scoops protein powder
Servings: 20
Yield: 1/4 cup servings (28 grams)
Nutrition (per serving): 112.9 calories; 30% calories from fat; 4.0g total fat; 0.5mg cholesterol; 5.6mg sodium; 102.1mg potassium; 15.9g carbohydrates; 2.7g fiber; 5.1g sugar; 13.1g net carbs; 5.1g protein.

Sloppy Turkey Jane

A healthier take on typical Sloppy Joes. I served it for my husband wrapped up in 2 organic corn tortillas, and ate mine plain.
290 grams yellow onion, chopped (one onion)
152 grams red bell pepper, chopped (1 pepper)
52 grams tomato paste (about 3 tblsp)
173 grams grated carrots (about 2 carrots)
1 lb ground turkey (I used Diestel range grown)
16 oz tomato sauce (I used Cadia Organic Vegetable Marinara)
72 grams chopped pitted dates (about 1/2 cup)
2 tablespoons balsamic vinegar
2 tablespoons yellow mustard
32 grams fresh basil, chopped
Heat a large skillet over medium-high heat. Add onion and pepper and cook until starting to stick and lightly brown, stirring frequently, 4 to 5 minutes. Stir in tomato paste, carrots and 2 tablespoons water and cook 2 minutes longer or until carrots are tender, stirring occasionally and scraping any browned bits from the surface of the pan. Add turkey and cook 3 minutes or until turkey is no longer pink, stirring to break it up as it cooks. Stir in tomato sauce, dates, vinegar, mustard and 1/2 cup water and bring to a boil. Reduce heat to low, cover and simmer 15 minutes to blend flavors.
Servings: 5
Yield: 1463 grams
Nutrition (per serving): 262.5 calories; 23% calories from fat; 7.0g total fat; 64.0mg cholesterol; 604.3mg sodium; 504.0mg potassium; 31.4g carbohydrates; 6.1g fiber; 18.3g sugar; 25.3g net carbs; 21.6g protein.
Original Recipe (I have changed it somewhat): https://www.wholefoodsmarket.com/recipes/3052

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