I am one of the lucky ones. I live with someone who treats me to fabulously yummy meals: breakfast, lunch and dinner. We eat mostly vegetarian, but sometimes fish or the occasional poultry or red meat are added, and sometimes strictly vegan; regardless, we eat with health in mind. We keep it local, mostly, and organic, mostly, and gluten free, mostly, but always delicious. Now don’t get me wrong, we often have little time to whip up mid-week gourmet dinners. We work full-time, arrive home dog-tired after long-days, and are hungry. So, we try to keep what might be the answer to what’s for dinner? on hand and simple to put together.
Despite the #SeptemberSummer we are experiencing these days even in far Northern Vermont, our farm stands and Farmers’ Markets are exploding with winter squash and root vegetables. Time to think about oven cooking, right? Well, that’s what we thought too. Here’s a fast, vegetarian, (and easy to convert to vegan), gluten free, and low calorie meal you can whip up during cocktail hour, and eat before 7:00! Ready to stuff an acorn squash? Well, here we go… Continue reading
There is little dispute that sleep is too often hard to come by. Crazy busy schedules, out of control stresses, and troublesome future worries all keep a restful night’s sleep at bay. As a result chronic insomnia is not as isolated an experience as one might hope despite our finest pillow-top.
- People today sleep 20% less than they did 100 years ago.
- More than 30% of the population suffers from insomnia.
- One in three people suffer from some form of insomnia during their lifetime.
- More than half of Americans lose sleep due to stress and/or anxiety.
- Between 40% and 60% of people over the age of 60 suffer from insomnia.
- Women are up to twice as likely to suffer from insomnia than men.
- Approximately 35% of insomniacs have a family history of insomnia.
- 90% of people who suffer from depression also experience insomnia.
- Approximately 10 million people in the U.S. use prescription sleep aids.
This spring is a new adventure for us, since we moved from our big old house on ten acres with various perennial beds, the sprawling black berry bushes and cultivated blueberries, the field of wild flowers and surrounding forest, to our new apartment. Despite the downsize our desire to garden is still a strong impulse. Although novices to potted gardens, we are pleased by the possibilities on our sunny and spacious second floor deck. Already we have planted veggies for now, and later, and flowers to attract butterflies and hummingbirds.
If you are anything like me, you are among the zillions of health seekers who are considering switching their milk intake to almond milk. When I first considered making such a switch, I sampled the myriad store varieties. Taste was my first concern, but as I found myself drinking more almond milk, I started to question all the ‘extras’ found in the list of ingredients, especially carrageenan. This troubling additive made me consider if I could make my own; and if we did, would it taste as good as our favorite brand? Well, I am here to say, our homemade almond milk tastes divine and the health benefits are worth the effort:
“Almond milk is one of the most nutritionally valuable milk substitutes available today. It is high in a number of vitamins and minerals, including vitamin E, manganese, magnesium, phosphorous, potassium, selenium, iron, fiber, zinc and calcium. Almond milk is low in calories, at only 40 calories per eight ounce serving, and low in fat. It contains only three grams of fat per eight ounce serving. Almond milk is lactose, gluten, casein and cholesterol free; it’s also free of saturated fats” (The Healthier Choice).
Follow this simple recipe and you will love getting all the benefits with none of the additive concerns.
Life in Vermont is frosty this December. With chilly temps, short days and early twilight, what better time to have a quick soup recipe composed of basic ingredients even the most bare cupboard will contain!?! From cutting board to dinner table in less than an hour this recipe is perfect for the busiest of family chefs and is scrumptious to boot.