RECIPE
for a happy home & YOU

a recipe for you


What 's good to eat every day?  Every week?

Do we really need supplements?

Is there any such thing as 'healthy' fast food?

What's the secret ingredient to lifelong happiness?


Recently noted from an article in The New York Times " ...it’s not just health (and skinniness) we’re after from our diets — it’s happiness. Can a meal be more than just a delicious coming together of fine ingredients? Can it alter your feelings in predictive ways? ... can it all be mixed into a recipe that can feed the soul while also tasting delicious? The renowned French chef Joël Robuchon and the acupuncturist and neuropharmacologist Dr. Nadia Volf think yes...and they have created dishes to cure what ails you...."


CLICK THE eBOOKLET COVER FOR A
RECIPE FOR
DRAWING BEYOND HEARTACHE

A SAGE COMPANION


"... a profound gift
to give to a world full of broken, distracted, suffering people."



EDWARD’S "MAKE ME SMILE"  BEAN SALAD
US OPEN GOLF TOURNAMENT

When it is time time for the US OPEN GOLF TOURNAMENT- or Father’s Day Events, or birthday, or any other ceremonious or ordinary feast favorite, here is our favorite Dad's favorite.... 

photo from MamaZone recipes


Dad said, “You reach the 18th Hole then decide to play another round.”


Dad followed his passion for golf as you may have- choosing to  play all the great golf courses - the Augusta National, The Players, The Old Course at St. Andrews, The Royal Troon, The Prestwick, The Doral, The Blue Monster, and  Pinehurst Number Two in North Carolina....

So, when you are ready for “another round” here is  his awesome 19th Hole Recipe. We make this with organic and locally-grown (from our own garden) ingredients in advance of the tournament- baking the rice the day before, and chilling mixed  ingredients for at least three (3) hours.

INGREDIENTS

3 cups of  organic brown rice, baked

1 can (15 ounces) organic garbanzos, drained and rinsed well

1 can (15 ounces) organic black beans, drained and rinsed well

1 cup either fresh or frozen (thawed) organic corn kernels
1 cup either fresh or frozen (thawed) organic peas

½ cup organic red onion-chop it to be quite fine and/or

¼ cup organic chives
1 cup of organic parsley, washed well and chopped fine
¼ cup chopped black olives

¼ cup  salad pimientos (more if you like)

 

DRESSING

2 T soy sauce (we use Bragg’s)

2 T Apple Cider Vinegar (we use Bragg’s)

¾ Cup home made and fat-free salad dressing

1 T Tabasco sauce

Pinch of Sea kelp

Pinch of Cumin

Pinch of Turmeric

(Serves 6 to 8)

our Dads

PREPARE

Find a large colorful ceramic bowl-(other bowls are fine, but we like to fancy-it-up for Father’s Day)Now put all the ingredients from the INGREDIENTS list in that bowl: peas, corn, onion, olives, parsley, chives, beans, beans, and more beans -and mix them all up until they look like a celebration of color.

In another bowl, whisk together the ingredients from the DRESSING list above, to taste.When you are happy with this, drizzle it over the salad mixture. Be sure to stir and coat all the ingredients.  

COVER the salad. Refrigerate for at least 3 hours- or up to 48 hours.

Before serving to Dad and Guests  taste and adjust seasonings as and if  you like.


MOTHER EARTH AND HAPPY LIVING
gorgeous Grilled Veggies marinade



This simple grilled vegetable marinade keeps in the refrigerator for a month if herbs or ­garlic are omitted; otherwise, use it within 10 days. Vegetables may be ­marinated for from 1 to 24 hours. The longer you leave them in the marinade, the more flavor they will absorb.

Use a glass 9-by-13-by-2-inch dish; you may ­alternatively use a stainless steel dish. Cover the dish with plastic wrap and keep refrigerated or in a cool place; turn the vegetables occasionally. If you are in a hurry or decide to grill at the last minute, just toss the marinade with the prepared vegetables and then brush on more as they cook.

Makes 1 cup, enough to marinate two batches of vegetables

• 1/4 cup tamari soy sauce
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1/4 cup water
• 1 to 2 cloves garlic, pressed or finely minced
• Freshly ground pepper to taste

1. In a lidded jar, shake all the ingredients well until they are well blended.

Variations: Adding herbs to this basic marinade gives distinctive flavors to your grilled vegetables. Feel free to experiment with your own combinations of herbs and spices.

Asian Marinade 
Southwestern Marinade 
• Italian-Style Marinade 



Aunt Mary Jane's Steamed Brussels Sprouts with Miso Dressing


Just outside your door  an attractive aroma, could be something wonderful on the range just next door, calls you to the door . It's a season for sharing! You expect to explore culinary possibilities- near and far.  Our neighbor and Sage Companion at Naturally Healthy Eating   starts us out with fresh veggies from her garden and an awesome dressing.  

Steamed Brussels Sprouts with Miso Dressing

For the dressing, blend the following together:

    1/2 cup light barley or white miso
    1/2 cup water
    1/4 cup of apple cider vinegar
    2 tablespoons sweetener
    (like agave, raw honey or maple syrup)
    1 tablespoon tamari
    1 teaspoon garlic
    1/2 cup extra virgin olive oil


Lightly steam the Brussels sprouts and pour the dressing over them, to your taste. Leftovers are delicious right out of the refrigerator.

" NOTE: This dressing was added before she started following a whole foods, plant-based, no-added-oil way of eating. And it received compliments! Now she advises removing the oil from the recipe and substituting water or another liquid.

"I know, I could just take the recipe down, but until I come up with a healthier version, it will remain. It's on my list for a revision!," she tells us.


 healthy FAST FOOD !??! really?!!??
CHECK OUT THE VIDEO AND DECIDE FOR YOURSELF

,

FUN, FUN FUN

You, and your family can have fun putting this one together!




RECIPE
This one starts with this flower!


do you know what this flower is? answer is imprinted in the graphic--and the results might be  just below


READY FOR A PICNIC?

Creamy Basil Sweet Potato Salad Recipe

GATHER THESE  INGREDIENTS

  • 3 pounds sweet potatoes, (we use North Carolina organic) peeled and cut into 1/2 inch cubes
    1 teaspoon sea salt
    2 tablespoons spicy mustard
    1/2 cup finely chopped basil
    1/4 teaspoon freshly ground pepper
    1/4 cup olive oil
    3 Tbsp. red wine vinegar
    1/4 tsp. sugar
    1/4 tsp. ground cinnamon


NEXT

Place the potatoes in a large pot of salted water. Cover potatoes with cold water and bring to a boil. Reduce to a simmer and cook until tender, approximately 20 minutes. Drain and rinse with cool water then cut into quarters.

ONWARD!

Put a little elbow grease into a  brisk whisking together  of mustard, olive oil, vinegar, sugar, cinnamon, sea salt and pepper (shown below) . Pour the mixture over the hot potatoes, toss, and set aside for 30 minutes.

Just before serving, add the basil; toss to combine


 disclosure - sponsored link

 All the above ingredients we had delivered FREE to our door. And we did save between at  33% to 70% less than retail.  We did the research. We  discovered that  Vitacost truly offers low prices on thousands of things we use everyday. So we ordered our “special finds”  at the Published Wholesale Price -- typically 33% to 70% less than retail.


 YOUR "INDULGENT" SNACK ((*:*))

But what about other Snacks-- Nut Butters and Jams - Gluten Free –and Organic foods we use all the time?



Just click on this little graphic.

Vitacost.com














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Disclaimer: The nutritional and health information provided on this site is for informational and educational purposes only. It is not intended to be used as a substitute for professional advice of any kind. This information is not intended to diagnose, treat, prevent or cure any illness. Your use of this website indicates your understanding and agreement with these terms.






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