HEAVENLY BODIES ACHIVE October 2012

Dear Heavenly Bodies. 

Welcome to Fall and a turning for me from the the light foods of warm summer to a heartier fare.  I recently went to the market with a friend who knows her veggies. She introduced me to some very nice squash, pumpkins and yams.  I had thought that some of those beauties were only used for centerpieces or art material for carving.  Cooking? Eating?  Really? 

My mostest, favoritest, happy-mouthed find was a Delicata, the outside skin, white with thin green stripes.  Brought it home, cut it in half, took out the seeds, and prepared a non-stick aluminum foil protective bed on a jellyroll pan. I cooked in a 400f oven.  In 45 minutes the flat parts of the squash on the foil were caramelized  and way before it was done, it scented the house with a sweet smell of anticipation.  I scraped the meat from the skin but read later that one can eat the skin of squash.  Next time I'll try that. 

I was preparing the squash for dinner later that evening but well, it would be a good idea to taste it. Yes? It lived up to its Italian name, delicate.  The caramelized bits were the best. The fresh baked taste changed my mind about needing to kick it up.  For me it needs nothing but a fork. Later for dinner, it was still good but I would arrange my cooking schedule next time to serve it right out of the oven.  

The info below is from Eating Well .com  however I wish they mentioned the sweeter varieties of squash because I found the delicate very sweet. 

Anyone who has the inside tract on winter veggies,,,,,,, let me know and I will pass it on...   What has worked for you.,    Also would like to ask for soup and stew recipes as well.  Thanks so much. 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_delicata_squash_recipes

Delicata squash is milder and not as sweet as other winter squash, so it pairs well with hearty winter dishes. Delicata’s thinner skin is barely detectable when cooked, so there’s no need to peel it. (Technically you can eat the skin on any squash, but it’s tough.) Plus, it’s smaller than many other winter squash—you can find ones that are about the size of a big russet potato—so it can serve four as a side dish without tons of leftovers. And, like all winter squash, delicata squash a great source of beta carotene—the same compound the body converts to vitamin A, which is essential for good vision, healthy skin and a strong ­immune system. Try it in these delicata squash recipes- roasted with red onion and aromatic rosemary or juicy pears and a dash of chili powder. Delicata steams up beautifully, too—it’s simple and festive tossed with dried fruit  or sauté thin slices with orange. 

WHAT'S COOKING AMERICA? 

A site with everything I needed to know about squash.   Yea!!  Linda.

Linda Stradley is a cookbook author, culinary historian, web site editor, and internet entrepreneur who has been publishing her culinary website What’s Cooking America since 1997.

http://whatscookingamerica.net/squash.htm

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Also talked to a Heavenly Body who has been on the program for 3 weeks and lost 10 pounds.  Doesn't happen to all of us that fast but this HB said she felt better and found the food satisfying. 

Helpful tip from her: Put quinoa in a dry frying pan and toast it until it starts to pop a little. Then put into the water to cook the normal way.  It gives it another depth of flavor. 

The same toasting works for seeds and spices as well.  

Also there is a wonderful broth product called Better Than Bullion Organic Vegetablefrom Superior Touch.  ( they make a lot of products but this one has no oil. )  

Description   An organic paste made with sautéed carrots, celery and onions, which are combined with other flavoring materials.    Ingredients  Vegetables* and Concentrated Vegetables* (Carrots*, Celery*, Onion*, Tomato*), Salt, Soy Sauce* (Water, Soybean*, Salt, Alcohol*),Cane Sugar*, Maltodextrin*, Natural Flavor, Potato Starch*, Autolyzed Yeast Extract, Dried Onion*, Dried Garlic*, and Spice*. Certified Organic by QAI

Ashland people..... I'm still looking for a local source.     Thanks for the info.

DREADING THE DENTIST

I dread dentist's offices.   Not that with modern equipment and that great gas, I have any pain but, hey, I might.  So 2 months ago I was due for my 4 month check up. Why 4 months? Because any longer and it takes forever to get the deposits and build up off my teeth. Has been that way all my life.  But, I got a reprieve. There was a broken water pipe at the dentist's office late on Friday and long story short it ran till Monday with extensive damage causing Diane, the office coordinator to cancel all appointments.  Finally everything was fixed and I to my cleaning appointment. 

The super news.  My hygienists asked if I had gone to someone else to get my teeth cleaned because there was no build up.  6 months and no build up.  Wow.  I was out early and happily looking forward to my next 6 month check up.  Is it because of the Esselstyn eating plan?  Whatever it is, I think it has to do with the food. 

THE IMPORTANCE OF MAGNESIUM  

I found that I was low in magnesium.  There is a topical cream that I use but other products are on the market. I was tested for that, vit-B12, and Vit-D and am using supplements.  All these elements are really important and hard to get in anyone's eating plan through food alone.  

Articles on magnesium

http://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/

http://www.umm.edu/altmed/articles/magnesium-000313.htm

Blessings and thanksgiving every day and every meal.  Elin. 

PS:  I do not know where to find the source of "Babcoxk" in my address. I will continue to look so I can erase it.  Ugh!!!