Category Archives: Food FYI

Horseradish – How To


Horseradish is a member of the mustard family with a thick white root that when grated provides a condiment with distinctive flavor and heat. Grated horseradish can be used by itself as an accompaniment to prime rib, steak and other meats or it can be blended with lemon juice and … Continue reading

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~Go Nettles! More Nettles!~


A great way to incorporate greens into your diet is to just add them to the liquid part of a recipe. In this case…blend nettles with usual crepe ingredients…or scrambled eggs….or take some of the broth out of your soup and blend with raw nettles and then add back in. … Continue reading

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Some Easy Ways To Use Fresh Turmeric


Always remove the outer skin. Your fingers will be stained yellow,  oh well… so worth it Chop fresh for salads & dips FYI Your toothbrush will become yellow if you eat it fresh, but your teeth won’t… permanently. Chop & add to soups, stir fry and steamed vegetables   Chop … Continue reading

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THE CASCADIAN’S GUIDE TO COOKING THE BEST SPECIALTY MUSHROOMS


DON’T CROWD THE MUSHROOMS! This is one of the key techniques for cooking mushrooms that taste great every time. Cooking the mushrooms on their own ensures that you get the best flavor profile and texture from your fungi friends. A dry saute works well for mushrooms that are moist and … Continue reading

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Lamb Chops Finished with Balsamic Vinegar


This is dead easy, not really even a recipe.  It works for lamb chops or lamb steaks, or beef or pork for that matter.  Season meat to your liking, place on plate and let rest about 15 minutes… so that the seasoning sinks in.  Heat skillet over med-high heat and … Continue reading

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SOFTENING DRIED FRUIT


1.) When fruit needs a little added moistness, place it in a zip-lock plastic bag or glass jar; sprinkle with 1/4 teaspoon water for each 1 cup fruit. Mix or shake well, seal container, refrigerate overnight. 2.) For soft, pliable fruit, rinse pieces with cold water; drain well. Put fruit … Continue reading

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Sciabica Olive Oils


Back on our shelves by popular demand: Sciabica extra virgin olive oils. Grown in the heart of California, these oils are crafted by the oldest family-run olive mill in the country. Nick Sciabica was also the first to bottle by varietal – just like wine grapes, olives have different flavor … Continue reading

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Vegetarian Cooking Club


We are so excited about this new club that is meeting at the Bean Cafe’ on the 1st Thursday of each month. It is open to anyone interested in healthier eating. You don’t need to be a vegetarian to join. Check them out at vibrantvegetarian.com

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How to Cook Pasture Raised Meats


How to Cook Pasture Raised Meats by Chef Andrew Cohen When it comes to cooking pastured or grass-fed meats, remember that these meats are leaner than the usual grocery store grain-fed meats, so you need to cook them a little differently. Grilling
For grilling steaks, keep the degree of doneness to … Continue reading

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Health Benefits of Fruit, from Maria


Health Benefits: The red pigments in cherries contain natural anthocyanins. Anthocyanins are anti-inflammatory pain relievers In fact, 20 cherries are 10 times stronger than aspirin or ibuprofen and have positive effects on gout and arthritis pain.
 They help shut down the enzymes that cause tissue inflammation in the first place. … Continue reading

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