Ya Gotta Luv a Fresh Start

Nothing says it like a fresh year! Happy 2011 in 16 more hours. Thanks for 2010 and onward and upward with all things forward and positive.

2010

THE

END

of a good hard time learning

2011

A WHOLE BEGINNING

to learn anew

Yahoo!

New Year, New You......

2011's a moment away. The last five years, I redefined what and how I ate. Though a year more, my mind and body seemed to restart a decade younger. Now tackling a whole new way of writing a recipe comes at a time when I am moving companies in the direction of more vegetable centric fare.

In 2010 some folks claimed me a 'tree hugger' putting vegetables, herbs and spice as center of my eating! I say 'Nuts to them! Awaken from your passe ways!' Who wouldn't want tasty, fun flavor chocked full of digestible energy in the center of a plate. Move over food pyramid. Get lost old time bad eating. Enter the year of the body.

2011 Vegetable Alchemy claims premium center stage. A thoughtful diagram below for your thoughts. Today, December 29, 2010. 2 days and counting.

Midnight, January 1, 2011. A New Year, a New You! Vegetable Alchemy onward!

2010-2011

Nothing better than knowing what is ahead.

But one very important trend that will turn

into a world focus:

vegetable alchemy.....add it to your

New Year's Eve Resolution:

food with flavor, fun, fitness and fame!....

Enjoy

Daikon, fresh and fun!

In adding a new page, WHAT IS? to my website, Vegetable Alchemy I kept thinking of how I best explain the wealth of health in self care with the the right, fresh fun food. Taking a minute to grab a copy of Jean Carper’s Food Pharmacy, you will be amazed at the scads of fab reading. A couple of her key statements from years of research are:

1) Foods are full of pharmacological agents

2) Foods do act as drugs in the body

3) Which foods you eat do make a health difference at the cellular level.

4) You can direct your own health taking advantage of the new scientific information about the therapeutic powers of food.

5) By making small changes in your diet---by deliberately eating more of foods known to have positive health effects, you may prevent and alleviate both acute and chronic maladies.

Now HOW GOOD IS THAT! I don't understand why we don't just start at life day one and change the way we eat from the start! Let’s put it to task with this fabulous daikon soup of Chinese origin I urged from my friend, The Web Goddess! Care free, easy cooking.

Daikon Soup

1 ½ lb white daikon, peeled, and cut into 1-1 ½ inch cubes

2 qts. vegetable or chicken stock, could be low sodium stock in the box

½ cup dry rice cooking wine (a very lightly flavored wine)

2 (4 oz) pork shoulder or blade, on the bone, (could be optional)

1 teas sea salt

¼ cup cilantro, chopped coarsely, leaves only, save stems for other uses

Method

Place stock in three quart sauce pan. Add pork and bring to simmer. Skim.

Add wine, daikon salt. Cook slowly until meat is tender, about 50 minutes, slowly.

Turn off the heat. Remove meat and cool slightly, covered. Cut meat from bone into 1 inch cubes and return to daikon broth. Bring back to light simmer. Reseason if necessary adding a little finish of fresh black pepper. Ladel into bowls topping with fresh cilantro.

Voila VegetableAlchemy! Hello Winter! Hello good body! Good bye opportunity for sniffles!