Sweet Organic Sausage and Peppers

Sweet Organic Sausage and Peppers

Ingredients:

5 link Organic Sweet Pork Sausage (you can use spicey if you like a little more kick and flavor)
1 Green Pepper sliced
1 Onion sliced
apx 2 cups chicken broth (I use homemade chicken broth)
Tablespoon of Olive Oil

Instructions:

Heat olive oil in pan on medium to high heat. Add Sausage links and brown evenly on all sides. Once browned add chicken broth and bring to a boil. Add Peppers and onions, reduce heat, cover and let simmer for 30-40 minutes (the onions and peppers with be soft).

Serve on Gluten free rolls or over Gluten free pasta...

I like making this because it is quick and easy...and boy friendly. The guys never complain when I serve this for lunch!! Also...I prefer to use organic sausages so as not to worry about added fillers that may not be good for the Lyme diet.

Roasted Garlic Hummus

Roasted Garlic Hummus

Ingredients

1 (20 ounce) can chick peas, drained and rinsed
3 tablespoons sesame tahini
 juice from a small lemon
1 whole bulb of roasted garlic (or 2 if you really want some garlic flavor)
1/4 teaspoon sea salt or more to taste
4 to 5 tablespoons extra virgin olive oil

Preparation

Squeeze the roasted garlic cloves out of the skin. In the bowl of the food processor, add the beans, tahini, lemon juice, sea salt, and garlic. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in the olive oil, starting with 2 tablespoons, adding more as necessary to create a smooth consistency. Add more salt, lemon juice or garlic to taste....you can't really mess this up! If I have parsley around I'll throw some of that in as well.

This is a quick and easy to make snack to have on hand....throw it on a pita or dip your veggies.

Roasted Garlic Italian San Marzano Tomato Sauce with shredded Turkey:

Hi, this is Chance ( still having issues logging in as myself ), and here is a flavorful recipe for you all to try.

Roasted Garlic Italian San Marzano Tomato Sauce with shredded Turkey:

Ingredients
*Extra Virgin Olive Oil, 2 tbsp
* Garlic, 10 cloves
* Onions, raw, 1 cup, chopped
* Turkey Breast, 93% lean, 24 oz
* Fresh Oregano, chopped, 3 tbsp
* Fresh Basil, 2 tbsp
* Bay leaf, whole (remove before serving)
* Parsley, dried, 1 tbsp
*Hunt's Tomato Sauce, no salt added, 2 cup
*Cento canned San Marzano whole Tomatoes 1 / 24 oz. can




Directions
First cover the 10 cloves of garlic with EVOO in a pot and place in oven until golden color (remove garlic from oil, save the oil, you can use this to cook something else or dip gluten free bread in, roasted garlic oil)
Cook turkey breast through, not too long it will dry out. After turkey is cooked, shred it.

heat onion in extra virgin olive oil until onions are nearly translucent.
Add the rest of the ingredients to the pan with the onions cook sauce thoroughly, the longer it simmers, the more flavor it will emit. If too thick add some water.

Serve over gluten free pasta.

I often add more italian seasoning, or more tomato sauce or paste. It just depends on taste.

Roasted Garlic

I was browsing some recipe sites and it occurred to me....I have never roasted garlic. It seems so darn easy...I feel silly that I have never done this before. So, I just pulled this recipe and added the necessary ingredients to my shopping list. It looks simple and I bet it tastes good. It calls for butter...which I really can not have thanks to my all new dairy allergy but I will replace that with my Earth's Balance "butter". So here goes....I'll swing in later tonight and let you know how it tastes and try to post a picture for you. Do you have a tried and true recipe for roasting garlic? How do you serve it up?

 

Roasted Garlic ingredients list:

4 heads of garlic.
½ cup of chicken broth.
2 tablespoons of butter.
½ teaspoon of dried leaf thyme.
¼ teaspoon of ground black pepper.
¼ teaspoon of salt.

Instructions for Roasted Garlic:

Remove the outer peel from the garlic and slice the top off  (see picture)

Place the garlic cloves in a baking dish.

Dab each clove with butter.

Sprinkle the garlic cloves with thyme, pepper and salt.

Pour the chicken broth into the dish.

Cover the dish with foil and bake at 350°F (175°C) for one hour, basting frequently.

Uncover the dish and bake at the same temperature for another 15 minutes.

Serve as you wish.

Allicin vs Spirochete

Folklore concerning garlic has been documented in many ancient books and inscriptions. Koreans ate garlic before passing through the mountains because it was believed  to keep the tigers away and Central Europeans used garlic to ward off vampires and evil spirits. I don’t know about you….but I am inclined to think of Spirochetes as demons or evil spirits so it should not be a surprise to hear that garlic is bad for the bugs!

Garlic is a source of all sorts of good things that our bodies need…..Vitamin C, Vitamin B6, Selenium, Manganese to name a few. All of those things help to make our bodies immune system stronger and our cardiovascular systems more effective. It gets better though…..

Anti-Inflammatory
Antibacterial
Antiviral

Those are three of my favorite antis!! Garlic contains a natural antibiotic called allicin. And this is where my  Food for Lyme tip comes in…..

*Allicin starts to degrade immediately after it is produced, so its medical effectiveness decreases over time. Cooking speeds up this degradation and microwaving appears to destroy allicin totally and eliminate any health benefits.
So for the most powerful medicinal effect, crush a little raw garlic and combine with the cooked food shortly before serving. A little goes a long way!!!

Beans, Greens and Garlic Soup

Happy Mother's Day! I woke up this morning thinking the dinner I had planned for Mother's Day may not work after all! I had thought of putting together a spring time picnic...with lots of cold finger foods. Guess what? It is freezing!!!! I turned the heat on and thought to myself....I need a big bowl of something warm...ASAP!!! This afternoon I plan to make the Beans, Greens and Garlic Soup and maybe serve up with some homemade biscuits and a salad!! Enjoy!!

 

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, peeled and chopped
• 1 onion, chopped
• 6 cups chicken broth
• 1 (15.5 ounce) can cannellini beans, drained and rinsed
• 1 cup ditalini or other small pasta
• 1 (10 ounce) bag baby spinach, rinsed and dried
• salt and black pepper to taste

Directions

1. Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the chicken broth, increase the heat to high, and bring the mixture to a boil.
2. Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.

The Radio and Garlic!

Yesterday, from 5-6pm, myself and Eric Rutalante of www.Lymebites.com were at Vassar College in Poughkeepsie, NY for a radio interview with Dutchess County Legislator Joel Tyner. Much to our surprise, the whole hour was devoted to letting us speak about Lyme Disease, The Paint May Lyme Green Initiative and promoting the upcoming screening of Under Our Skin. After we caught our breath from running up many flights of stairs...we settled right in and much to my surprise....I loved it! I had a great time!

During the radio show, food, diet and nutrition were briefly discussed. It was mentioned to us....that should maybe people eat lots and lots of garlic? The answer to that is Yes!! I try to have fresh garlic as a daily part of my diet. This week I will help explain the benefits of garlic and share some recipes that have large quantities of garlic to help you incorporate more into your diet in a Lyme friendly way. Do you have a favorite recipe laden with garlic? Why don't you share it with us all!

Under Our Skin
Free Screening
Rhinebeck NY
May 12,2010
5:30 pm at the Rhinebeck Town Hall
with Guest Speakers:
Dr. Steven Bock of the Rhinebeck Health Center
Dr. Horowitz of Hyde Park
and Others!