Do You Eat Grape Seeds?

"The idea of eating grapes WITH the seeds intact may not appeal to you, but it is amazing what those seeds can do for your body.

The medicinal and nutritional value of grapes ( Vitis vinifera ) has been heralded for thousands of years. Egyptians consumed this fruit at least 6,000 years ago, and several ancient Greek philosophers praised the healing power of grapes — usually in the form of wine. European folk healers developed an ointment from the sap of grapevines to cure skin and eye diseases. Grape leaves were used to stop bleeding, inflammation, and pain, such as the kind brought on by hemorrhoids. Unripe grapes were used to treat sore throats and dried grapes (raisins) were used to heal consumption, constipation, and thirst. The round, ripe, sweet grapes, were used to treat a range of health problems including cancer, cholera, smallpox, nausea, eye infections, and skin, kidney, and liver diseases.

Seedless varieties were developed to appeal to fickle consumers, but researchers are now discovering that many of the health properties of grapes may actually come from the seeds themselves (Nutrition Research Center, 2008)."

Nutrition Research Center. 2008. Do You Eat Grape Seeds?. Retrieved from http://www.nutritionresearchcenter.org/healthnews/do-eat-grape-seeds/

Eggplant Parmesan... My take!

Tonight for dinner I decided to give the eggplant I bought Thursday a go. 

And what a SUCCESS! 

Made eggplant parmesan!

Medium Eggplant Egged Washed and dipped in Bread Crumbs then fried in EVOO topped with sliced heirloom tomatoes, organic pasta sauce, and vegan cheese baked at 350 for 10 minutes.

(to melt the cheese)

YUMMY!

Along with the eggplant we had 

Spinach Feta Cheese Bread from 

Stone Mill Bread and Flour Company. 

Stone Mill is a local bakery and the bread is to die for. http://www.stonemillbread.net

Great Depression Cooking

While spending endless hours of YouTube rummaging, I stumbled upon this 90-something year-old lady named Clara who has a cooking series on YouTube called Great Depression Cooking.

"90-something cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Depression. The episodes that started it all and brought Clara into the homes half a million people world wide. Clara teaches us how to save money by eating inexpensive, but nutritious meals. Clara's no-nonsense take on life and food mak..."

Something to check out...

...And Clara has an eggplant parmesan recipe along with a published book called Clara's Kitchen. 

Chocolate Tofu Pie

From: www.ExploreVeg.org

This creamy chocolate tofu pie is so good that you will want to keep it all to yourself, yet it is so easy to make that you won't have to!

• 1 12-ounce bag non-dairy chocolate chips (about 2 cups)
• 1 8- or 10-ounce package of soft silken tofu
• 1 tablespoon vanilla extract
• 1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
• 1 cup sliced strawberries or whole berries (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

Blend the silken tofu in a food processor or high-powered blender until creamy. Add the melted chocolate chips and vanilla extract, blending well.

Pour the filling into a graham cracker crust, top with fresh fruit (if desired), and refrigerate for 2 hours.

I've decided to give tofu one more try but this time in a dessert... Will update with the results!

(http://www.eggplantrecipes.net)

Skillet Eggplant Parmesan

Classic eggplant dish. Eggplant is battered in egg and breadcrumbs, and sauteed in olive oil until browned. Homemade marinara sauce goes over the eggplant, and the dish is topped with mozzarella and Parmesan cheeses.

Ingredients -

1 1/2 pounds Eggplant, unpeeled, sliced 2 Eggs, beaten 1 cup Seasoned Bread Crumbs 4 tablespoons Olive Oil 1 jar Marinara Sauce 1/2 teaspoon Salt 1/2 teaspoon Italian Seasoning 1/4 teaspoon Red Pepper Flakes 4 Plum Tomatoes, chopped 2 cups shredded Mozzarella Cheese 1/4 cup grated Parmesan

Preparation:

1. Add beaten eggs to shallow dish. Dip eggplant into beaten eggs. Coat with breadcrumbs. 2. Heat 2 teaspoons olive oil in skillet over medium heat. 3. Add eggplant to skillet. Saute until brown, turn, brown other side. Transfer to plate. 4. In small bowl, mix salt, Italian seasoning, pepper flakes and tomatoes. 5. Wipe skillet clean. Add ¾ cup marinara sauce to skillet. Arrange half of eggplant slices over marinara. 6. Spoon half tomato mixture over eggplant. Spoon 1 cup marinara over eggplant. Sprinkle half the mozzarella and Parmesan cheeses over marinara. 7. Repeat layering procedure with remaining ingredients. 8. Cover skillet. Simmer 20 minutes.

This is the recipe that I am going to try for the eggplant that I bought today.

Peaches! Watermelon! Grapes! OH MY!

Did I mention I love the Farmers Market!?! 

Also can't forget the Co-Op! 

Peaches (FM)

Watermelon (FM)

Grapes (FM)

Cucumbers (FM)

Lemons (CoOp)

Greens (CoOp)

Heirloom Tomatos (FM)

Sprouts (CoOp)

EggPlant (gonna try it again with a different recipe) (FM)

All for under $20! 

...And for dinner we had black bean tacos.

1 can of black beans drained

1 can of refried beans

1 pack of taco seasoning

1 can of green chilies

In spinach tortillas with vegan rice cheese, tomatoes, and lettuce!

It was yummy!

A Cascadian Breakfast

Oh yeah, for breakfast a bowl of granola cereal with blueberries and almond milk!

Cascadian Farm has the best cereal ever.
Wal-mart now carries Cascadian Farm in the cereal isle but if you can't find it go to  www.cascadianfarm.com and you can order it to be shipped directly to your house!