Bay Leaves for Valentine's Day

Available from McFadden Farms

Valentine's Day is around the corner and thinking of it brings an old, old tradition to mind. The night before Valentine's Day, young women in Europe and Britain, placed a few bay leaves either under their pillows or in little red bags pinned to them. This was said to let them see,in their dreams, who their future husbands would be. The Victoria ladies also liked to chant “Good Valentine, be kind to me, in dreams let me my true love see", as they prepared their little bags.

Most of us have bay leaves (Laurus nobilis), also known as Turkish bay, bay laurel, or sweet bay, in our kitchens. They are well known for the wonderful flavour they impart when cooked in both savoury and sweet dishes. They are also known for their medicinal properties.

Bay leaves contain folate, dietary fiber, vitamins A, C and B6, calcium, manganese, iron and phyto-nutrients. Their oil contain cineole, linalool, alpha-pinene, alpha-terpineol acetate, mucilage, tannin, and resin. Bay leaves properties include being an anti-inflammatory, anti-oxidant, anti-bacterial and anti-fungal.
  
Some of the health benefits bay leaves have due to their excellent properties are stimulating the appetite, aiding in the digestion and absorption of food, reducing flatulence, and treating upper digestive tract disorders. Bay leaves also help both externally and internally by easing arthritic aches and pains and as an aid in the treatment of bronchitis. Some find the tea to be useful in the treatment of migraines. A tea made from bay leaves can cure dandruff. Rub into the scalp and leave on for half an hour before rising. Do this regularly.

WARNING: Pregnant women should avoid eating in excess as they can cause menstruation.

In the kitchen bay leaves are known for their being an ingredient in a bouquet garni and in court bouillon. It should be noted for those growing their own tree that the fresh bay leaf is very mild and does not develop its full flavor and aroma until several weeks when it is fully dry. Bay leaves are generally crushed or ground before cooking. If cooking with whole leaves, remove before serving the food as they can cause choking or cut the tongue. Use in rice and vegetable dishes, sauces, pickling, puddings and as a tea.

A bay leaf tree in a pretty pot is a great present for both a male or female on Valentine's Day as it is a present that will live forever.

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Thyme and Mushroom Gravy

By Celia Brooks Brown From BBC-Food 

2 tbsp olive oil

1 onion, sliced

2 tsp fresh thyme leaves

1 bay leaf

50gms / 1-3/4ozs mushrooms, coarsely chopped

2 tbsp plain flour

125mls / 4-1/2fl ozs port or other fortified wine

250mls / 8-1/2fl ozs  vegetable stock

2 tbsp dark soy sauce

Heat the oil in a saucepan, add the onion and fry until golden. Add the herbs and mushrooms and cook until softened (about five minutes). Sprinkle with the flour and cook, stirring, for about two minutes. Stir in the port or wine, vegetable stock and soy sauce and simmer, stirring, until the gravy has thickened slightly (3-5 minutes). Remove and discard the bay leaf. Pour the gravy into a jug and serve. Serves 4.

Turkish Pilaf

By Niki of Nikibone        

6 tbsps Vegan marg

1 cup rice

1-1/2 cups finely chopped onion

1/2 tsps salt

1 bay leaf, crumbled

1/4 tsp cinnamon

1/2 cup raisins

1/2 cup sliced toasted almonds

2 cups vegetable stock

Preheat the oven to 375F/190C. melt the margarine in a skillet. Stir in the rice and cook over low heat until all the grains glisten. Add the onion and cook, stirring until they are soft. Put the mixture into a 1.5 quart casserole. Add the salt, bay leaf, cinnamon, raisins and almonds. Heat the broth to a boil, mix with all the ingredients in the casserole, cover and bake for 45 minutes.

Spanish Green Beans and Tomatoes

By Jed at AllRecipes         

A traditional Spanish side dish~Jed

2 tbsps olive oil

2 cloves garlic, crushed

2 lbs / 0.9kg fresh green beans, cut into 1" / 2cms lengths

3 cups canned diced tomatoes with their juice

1 tbsps chopped fresh chives

3 tbsps pine nuts

2 tbsps lemon juice

1 bay leaf

salt and pepper, to taste

Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes. Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving   Serves 6

Coconut Payasam (Better than Rice Pudding!)

From the Go Dairy Free Newsletter - Recipe by Chef Jason of the Vegan Culinary Experience.

This is a nice accompaniment to a spicy dish as the coolness, starchiness, and sweetness of the dish will counteract the spicy course. Try serving this with a spicy cauliflower and tomato dish ~ Chef Jason

1/2 cup of long grain rice

1-1/2 cups of coconut milk

1-1/2 cups of almond milk

Option: Almond milk instead of coconut milk

1 tbsp of currants or raisins

1/2 tsp ground cardamom

2 bay leaves

4 tsp of slivered almonds

4 tsp of turbinado sugar

Option: 1/4 cup of broken vermicelli

Bring the coconut and almond milk to a boil. Add all of the ingredients and stir. Cover the pot and reduce the heat to low. Cook this for about 18-20 minutes. Chill the dessert for about 30 minutes. Add more coconut milk as necessary once it is fully chilled. Option: Break the vermicelli, then toast it over a medium heat in a dry pan until it browns. Add it to the pot with the rest of the ingredients.

Presentation: Try serving this in a small glass. It’s the right size for a dessert and it showcases the color of the dessert. Leave a bay leaf in the glasses, too, as it looks exotic and provides a good color contrast. 4 servings.

Almost Hands-Free Dill Pickles

From RealSimple      

4 Kirby cucumbers (about 1 pound), quartered lengthwise

3/4 cup white wine vinegar

1/4 small sweet onion (such as Vidalia or Walla Walla), thinly sliced

2 cloves garlic, smashed

2 tbsps sugar

1 tsp dill seed

1 tsp black peppercorns

1 bay leaf

kosher salt

Place the cucumbers in a 1 quart/0.95litre jar or some other container with a tight-fitting lid. In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and ¾ cup hot tap water. Stir until the sugar dissolves. Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving. The pickles will last up to 1 week.Makes 16 spears

Wonderful Watermelon

I don't know anyone who doesn't enjoy eating watermelon on a hot, Summer day. Apart from being a wonderful thirst quencher it has a cooling effect on the body. Watermelons are part of the same family as cucumber, squash, and pumpkin. The watermelon is thought to have originated in the Kalahari Desert of Africa. They have been harvested for over 5,000 years and this was even depicted in Ancient Egyptian hieroglyphics. Early explorers used watermelons as canteens.

There are many varieties of watermelon. They come shaped round, cylindrical and now even square, seeded and seedless. Not only do they come in the normal red coloured flesh but also now with orange, yellow, pink, or white flesh. Many raw foodies prefer organic, red fleshed, watermelons with seeds, as they feel they are more nutritious than the more modern varieties.

Even though watermelons are around 90% water they are very nutritious. They are an excellent source of beta-carotene, giving an excellent supply of vitamin C and A, a very good source of B6, and a good source of vitamin B1, potassium and magnesium..Red and pink fleshed watermelons contain the red pigment lycopene. Lycopene like the beta-carotene is a potent carotenoid antioxidant. Studies have found watermelons contain up to 40% more lycopene than found in raw tomatoes.

Health wise they are excellent. The beta-carotene antioxidants in watermelon help neutralize free radicals and build the immune system. This helps in the prevention of many medical problems from asthma to heart attacks. They also alleviate some of the symptoms of  arthritis. The lycopene has been in extensive and on-going studies into its antioxidant and possible cancer-preventing properties.  

The vitamin B6, helps brain function and helps convert protein to energy and the vitamin A helps with eye health.  The potassium contained helps lower blood pressure and alleviates leg cramps. Watermelon also contains the amino acids citrulline and arginine that help maintain the arteries and heart health. On top of everything watermelon seed tea is said to alleviate bladder infections.

When purchasing, pick a watermelon with a smooth skin, free of bruises, dents and cuts. It should seem heavy in weight for it's size. It should have a light spot on the underside where it rested on the ground while ripening in the sun. To test for ripeness, slap with your hand and it should give a high pitched, not flat (under-ripe) or hollow (over-ripe) sound . They can be stored uncut for up to a week at room temperature in a dry area of the home. Wash well before cutting. Once cut, refrigerate.

Watermelon can be prepared in many ways, the flesh can be sliced, cubed or scooped into balls. Both the seeds and the rind are also edible. Although normally eaten raw they can be turned into pickles, jams and jellies. Dried watermelon slices make a sweet-like snack. A cup of diced watermelon is only 49 calories so it can be enjoyed by all.

Useful websites:

What to do with the rind? Go HERE for recipes.

How to cut a watermelon? Go HERE to watch a video and find out how.    

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Watermelon Salad with Jalapeño and Lime
From the Vegetarian Times               
Black sesame seeds add a nice colour contrast to this dish, but if you can’t find them, white sesame seeds work just as well.

3 tbsps lime juice
2 tbsps olive or avocado oil
1/8 tsp lime zest
 2 cups seedless watermelon, cut into 1/2-inch cubes
1 jalapeño pepper, seeded and sliced
1/4 cup basil or Thai basil, cut into thin strips
1 tsp black sesame seeds
1/2 tsp sea salt

Whisk together lime juice, oil and lime zest. Set aside. Place watermelon cubes in single layer in large shallow dish. Pour lime juice mixture over watermelon, and gently toss to combine. Cover, and refrigerate until ready to serve. Place 5 jalapeño rings each in 4 shallow serving bowls. Mound 1/2 cup watermelon in centre of each bowl. Divide marinade among bowls. Sprinkle with basil, sesame seeds and salt, and serve. Serves 2.  Calories per serving: 181

The Green Watermelon
By Annmarie Gianni at the Renegade Health Show  

1 cucumber
2 stalks celery
handful fresh cilantro (coriander)
3 kale leaves
small piece garlic, peeled
1 cup watermelon

First, make a juice from all of the ingredients except for the watermelon. Then, blend the juice with the watermelon. This recipe can be found in our "Smoothies for Optimal Health" book.


Watermelon Aguas Frescas (sugar-free version)
From Elana's Pantry blog - A great place for gluten-free recipes.  
A popular fruit beverage from Mexico.

2 cups watermelon, sliced into 1 inch cubes, discard rinds
1/4 cup lime juice, fresh squeezed
10 drops stevia
ice (lots)

Place watermelon, lime juice and stevia in a Vita-Mix (or other high speed blender) and purée on highest setting until liquefied. Fill 2 large glasses to the top with ice. Pour watermelon mixture over ice. Serves 2.


Grilled Watermelon and Tomato Salad
From treehugger  weekday vegetarian        

4 3/4 inch inch thick slices of seedless watermelon
4 ripe heirloom tomatoes, sliced into wedges
4 tbsps extra virgin olive oil
Kosher salt and fresh ground pepper, to taste
1 tbsp fresh lemon juice
4 tsps aged balsamic vinegar
8 small leaves fresh opal basil
8 small leaves of fresh green basil
Maldon sea salt, for garnish

Prepare a charcoal grill outdoors for direct grilling over high heat. Or, indoors, place a grill pan over high heat until very hot. Using a 3 1/2" / 9 cm cookie cutter, cut the watermelon flesh into four rounds. Place on the grill grates or in grill pan, directly over the heat. Grill on one side only, until grill-marked, and the melon emits a slightly smoky aroma, about 2 minutes. Transfer rounds, grill-marked sides up, to a platter. Place the tomato wedges in a large bowl and toss gently with 2 tablespoons of the olive oil. Season to taste with kosher salt, pepper, and lemon juice. Place a watermelon slice, grill-marked side up, in the centre of each of four appetizer plates. Top each with an equal portion of tomatoes. Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar. Garnish with opal basil and green basil and a few grains of Maldon salt, and serve. Serves 4.


Sparkling Watermelon Juice
From Dr Ben Kim's wonderful health website .

8 cups of ripe watermelon chunks
12 ozs / 350 mls sparkling mineral water
ice cubes
small handful of mint leaves (optional)

Use a strong blender to purée watermelon chunks and mint leaves together. Add a few splashes of sparkling water to get things going, if necessary. Combine watermelon purée with sparkling water in a large pitcher. Chill for one hour before serving over ice cubes in tall glasses. Makes about 6 servings. Please note: This recipe is suitable for anyone on a Full Body Cleanse program.


Watermelon Rind Jelly
From the Watermelon Rind website. 

4 cups cubed watermelon rind
3 ozs / 85 gms liquid fruit pectin
2 tbsps fresh lemon juice
1 tsp ground cinnamon
3 1/2 cups white sugar

To begin this recipe you will first want to take out your blender and plug it in. Next add in your cubed watermelon rind, and blend it until it's a purée. Next take out a saucepan, and add in the watermelon rind puree, white sugar, lemon juice, and ground cinnamon. Moving along, place the saucepan over medium heat, and bring the contents to a boil. Stir as often as needed to keep the contents from burning. Next add in the liquid fruit pectin, and continue stirring. You will want to cook these ingredients for fifteen minutes, then remove the saucepan from the burner. Next skim off the foam, and pour the jelly mix into canning jars and seal them. Refrigerate the jelly after the jars have been opened. We hope you have enjoyed this unique recipe, please be sure to check out our many other watermelon rind based creations.


Pickled Watermelon Rind
From Martha Stewart 

1 pound / 450 gms watermelon rind (from a 3-pound piece watermelon)
3 tbsps plus 1 teaspoon coarse salt
1 1/2 cups cider vinegar
1 1/2 cups sugar
2 tbsps pickling spice
Directions

Using a vegetable peeler, peel outer skin and tough green layer from watermelon rind; cut rind into 2-by- 1/2-inch strips. In a medium saucepan, combine 5 cups water with 3 tablespoons salt; bring to a boil. Add rind. Cook at a rapid simmer over medium-high until crisp-tender, about 5 minutes. Drain, and transfer to a heatproof bowl (reserve saucepan). In reserved saucepan, combine vinegar, sugar, pickling spice, remaining teaspoon salt, and 1 cup water. Bring to a boil, stirring to dissolve sugar and salt; pour hot liquid into bowl with rind. Use a small plate to submerge rind into liquid. Let cool to room temperature. Transfer to a container; cover and refrigerate in liquid at least 2 hours and up to 2 weeks. Serves 8.

An Award, Tomatoes and A Meme.

Tomatoes are native to South America and Mexico and were originally cultivated by the Incas and Aztecs. In the 16th Century they were brought to Southern Europe where they become a major addition to their cuisine, especially in Italy.

Today they are found in most kitchens worldwide. Tomatoes can be purchased in many forms; fresh, frozen, sundried and tinned. Whether it is a wonderful, tasty, organic tomato to pop into your salad or tomato paste to add to your pasta sauce, they are always a great addition.

Always try and purchase the organic variety or grow your own as they have now become a GMO product and if you are not aware of the problems I suggest you read the July newsletter online at Seeds of Deception about results of tests on the GMO FlavrSavr tomato. Sadly another fruit/veggie we now need to read all labels before purchasing.

Nutritionally tomatoes contain an excellent supply of vitamins C, A and K, a very good supply of thiamin (B1), dietary fiber, potasium, manganese, and chromium. They also contain a good supply of other B vitamins, vitamin E, folate, magnesium, iron, copper, phosphorus and tryptophan.

Healthwise tomatoes are extremely important due to their lycopene content. Lycopene is an open-chain, unsaturated carotenoid that imparts red colour to tomatoes and it is a powerful anti-oxident. Ongoing studies are showing that a regular daily intake of lycopene decreases the risks of developing most forms of cancer and cardiovascular disease. Studies also show that with the addition of broccoli and green tea the results are even better.

Tomatoes are sensitive to cold, so if possible store fresh tomatoes at room temperature and use immediately they are ripe. Only put your excess ripe tomatoes in the fridge, in the vegetable drawer, to prevent them becoming over ripe. When cooking do not use aluminium cookware as their high acidic content could result in the migration of the aluminum into the food both affecting the taste and health benefits.

With so many varieties, in so many colors, there is no reason not to add them to all your dishes both for color, flavor and your health. I know they are going to be a major part of my salads now Spring is here in South Africa and I am trying to get as Raw as possible. Enjoy !

“Home grown tomatoes, home grown tomatoes
What would life be like without homegrown tomatoes
Only two things that money can't buy
That's true love and home grown tomatoes.”
John Denver, 'Home Grown Tomatoes'
(from a song written by Guy Clark)

Recipes

For tomato based Gazpacho recipes see my other posts Summer Soups and Cilantro .

Creamy Sea Salad (RAW)
Successfully Raw Newsletter Issue 54
Finding delicious recipes that include sea vegetables can sometimes be tricky. Dulse seems to be one the few sea vegetables that most people like and is extremely high in much needed minerals. This salad is one of those where you can feel the goodness pumping through your veins.

3/4 head of lettuce (any type, though you'll need 2-3 heads if using Little Gem lettuce)
1 ripe avocado
2-3 large organic tomatoes
Large chunk of organic cucumber
Handful of pre-soaked dulse seaweed (soak for about 15 minutes)

Dressing:
1 tbsp raw almond butter
the juice of ¼ lemon
¼ cup water
handful of fresh coriander (cilantro)

Finely shred the lettuce into thin strips using a sharp knife or mandoline and place in a large bowl. Dice the avocado, tomatoes and cucumber into medium sized pieces (approximately 1½ cm square) and add to bowl. Tear the dulse into small prices and add to bowl. Make the dressing by blending the above ingredients and pouring over the ingredients inside the bowl. Mix everything together thoroughly. Serve and enjoy!

Raw Coach Tip
If you don't like dulse in strips, try dulse flakes or "Atlantic Sea Salad" a sea veg mixture.

Karen's Super-Sexy Olive Cream (Raw)
Successfully Raw Newsletter Issue 53

This delicious dip is so-called because when a friend first tried this recipe she gasped and went, "Ohhh, that's SO sexy!" - and it kind of stuck. Well, there is a certain something about it...

1 organic avocado
1 fresh organic tomato
5-6 pitted black olives
garlic to taste

Simply process all ingredients together until a thick creamy consistency is achieved. Taste-test. Adapt as desired. Serve with crudités, as a dip or spread on sprouted bread or crackers. Sex-y!

Raw Coach Tip:
Feel free to try adding a little juice to this such as lemon, orange or pineapple - you never know what you might create!

Tomatoes with Courgetti (Raw)
From DetoxYourWorld
This is a very simple main meal. We find that the simpler the food, the better the digestion. Skillfully combining just a few ingredients to achieve maximum flavour and satisfaction is easy with these recipes. Serves 4.

12 ripe juicy tomatoes
1 cup of fresh basil
4 cloves of garlic
4 large courgettes
4 tbsps extra virgin olive oil

I like to use large courgettes for this, as they tend to be drier. Chop the tomatoes into bite sized pieces, and place in a strainer. Finely chop the garlic and basil, and set aside. If your courgettes aren't organic, peel the skin, but if they are organic, leave the skin on. With a spiral slicer, spiralise the courgettes, using the spaghetti setting. Place the spiralised courgettes on a paper towel to absorb any moisture. Place the courgetti into a bowl and mix with the olive oil and a little of the chopped garlic. Put equal amounts of the strained tomatoes in the centre of each plate. Top with equal amounts of basil, then top with equal amounts of garlic. Spread equal amounts of the courgetti around the plate.

Vegetable Smoothie (Raw)
From SmoothieWeb
Cucumber, red pepper and scallions blend in our vegetable Smoothie to help get the morning off to a vigorous start.

2 cups tomato juice
1/2 cup chopped red bell pepper
1/2 cup peeled and chopped cucumber
3 tbsps lemon juice
2 tbsps chopped scallions
2 tsps Vegan Worcestershire sauce
1/4 tsp salt
1/4 tsp fresh-ground pepper
1/4 tsp hot-pepper sauce

Combine all ingredients in a blender and blend until smooth. Chill for at least 30 minutes. Fill 4 glasses with ice and divide the smoothie mixture among the glasses. Serves 4

Thai Potato Curry (Cooked)
From Vegetarian Times

2 tsp vegetable oil
1 large onion, chopped (about 1 1/2 cups)
2 1/2 tsp Thai Green Curry Paste prepared or homemade
1 lb/ 1/2Kg red-skin potatoes, cut into 1/2-inch cubes
1/3 cup coconut milk
1/2 cup vegetable broth
1 cup canned whole tomatoes, plus juice
1 tbsp fresh lime juice

1 tbsp chopped fresh basil

3 cups hot cooked rice
Commercially prepared sambal oelek (optional)

In large wok or skillet, heat oil over medium-high heat. Add onion and stir-fry until golden, 5 minutes. Add curry paste and stir-fry 1 minute. Add potatoes and toss well to coat. Stir in coconut milk and broth. Using your hands, lightly crush tomatoes; add tomatoes and juice to wok. Cover and simmer until potatoes are tender, 15 to 20 minutes. Stir in lime juice and basil. Serve over rice with sambal oelek if desired. 4 Servings.

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CREATIVE BLOGGER AWARD

Thank you to Naomi at Diary From England for awarding me the Creative Blogger Award. What a lovely surprise. I would like to pass this award on. Not an easy task with so many great bloggers out there who I visit regularly.

Harry McFry Investigates
Urban Sprout
Where's the Revolution
Midwest Vegan
FatFreeVegan

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SANTA'S FIRST MEME

Rather early so was surprised to receive Santa’s first Meme. It was sent on to me by zephyr1 of Climate of our Future, a blog I regularly read.

My reply to Santa's questions:
* What is your favorite Christmas gift? Books, always books.
* What is your best memory of Christmas? Every Christmas, when I was little, we used to have a huge party at alternating homes where both adults and children had treasure hunts, charades and basically a wonderful time.
* Depending on where you live do you have a hot or cold Christmas? A very hot Christmas.
*Would you prefer to try the opposite weather at least just once? I prefer a hot Christmas but enjoyed London at Christmas when we visited there.
* What do you prefer in a tree? Fake or real? It must be real and in a pot with it's roots so it can be planted afterwards.
* What is your favorite Carol? Deck the halls with boughs of holly.
* What is your favorite Christmas Dinner? Just what I feel like on the day....as long as it's Vegan of course.
* Do you wear a Santa Hat at Christmas? Too hot.
* Have you ever seen me delivering your gifts? Tried to stay awake but never managed :)

Now according to Santa I get to choose 5 to participate in the Meme. I have chosen 5 Vegan blogs which are therefore very "Green" by rejecting animal products and therefore factory farming. Great places to get ideas for a meat-free Christmas (and Thanksgiving).
Vegan Teen Cuisine
Vivacious Vegan
Scottish Vegan
Vive le Vegan!
Urban Vegan

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