Staples

My Favorite Yogurts

All my favorite yogurts are organic. They are made in small batches from organic farms.

The cows feed on grass, hay, grains, which produces milk that is better for your heart and tastes better.  The grass on which they graze has not been treated with chemicals. The cows have not been treated with hormones or stimulants.

The milk is pasteurized, but not homogenized so the cream is on top. The taste is superb and superior.

I am reminded of one of my favorite quotes.

The best things and best people rise out of their separateness; I’m against a homogenized society because I want the cream to rise.

— Robert Frost

I eat half a cup of yogurt every day.

If eaten sans sugar, yogurt is probiotic, which means it replaces the good bacteria in your intestines.

I add ½ teaspoon of cinnamon.  Cinnamon has been give credit for lowering the cholesterol and acting as a natural inflammatory.  After eating ½ teaspoon of cinnamon every day for several months, my blood test revealed that my triglycerides had taken a dive.

The yogurt brands I like are:

  • Maple Leaf Creamery
  • Hawthorne
  • Erivan
  • Butterworks

I buy them at Fairway, Gourmet Garage, Whole Foods and Farmers Markets.

Vegetable Stock

I love to make vegetable stock.  It is easy (much faster than chicken stock), great to have on hand, and has a wonderful aroma that fills the whole apartment.  As soon as it is ready I pour myself a cup and drink it like tea.  Healthy, sweet, delicious, light, it makes me feel so good.

You can use vegetable stock for soups, rice, and braising vegetables.  It lasts for 5 days in the refrigerator or it can be frozen for several months.  If freezing, freeze in plastic with at least 2 inches of head space to allow for expansion.

Vegetable Stock

Ingredients

  • 3 cups of dried chickpeas
  • 2 ribs of celery cut into ½ inch pieces
  • 2 carrots washed (but not peeled if organic) cut into ½ inch pieces
  • 2 small to medium turnips, washed (but not peeled if organic) cut into ½ inch dice
  • 1 or 2 parsnips, small to medium, cut into ½ inch dice
  • 1 onion, peeled and diced
  • 4 cups or more green part of the leeks, cut into ½ inch pieces
  • Half a bunch of parsley stems
  • 2 bay leaves

Instructions

  1. Place chickpeas on a white plate and go over for stones and dirt. Wash chickpeas by submerging and lifting in a bowl of cold water, then drain. Soak the chickpeas in water to cover by 7 inches overnight (8 hours).
  2. Drain then add to stockpot. I like to use one that has a 6-quart capacity. Stainless steel or enamel.
  3. Wash, cut, and then add all the vegetables and the bay leaves to the stockpot.
  4. Cover with cold water by 3 inches.
  5. Bring to a boil over high heat. Then turn the heat to medium and cook at a fast simmer for 1 hour, no cover.
  6. Turn off the heat, and allow to steep for 1 hour. Strain, cool and refrigerate.
  7. I like to make secondary stock by placing the drained vegetables in a clean stockpot and adding 1 quart of water and simmering for 20 minutes, then drain. Refrigerated, vegetables stock will last 5 days or it can be frozen for 6 months.
  8. N.B. the cutting of the vegetables does not have to be precise.
http://karenleecooking.com/2011/03/15/vegetable-stock/