Category: Food and Parties
Theo Chocolate the only Organic, Fair Trade, Fair for Life certified Bean-to-Bar Chocolate Factory in North America, located in Seattle WA.
I buy epic amounts of Theo Chocolate when I visit Seattle. I crave and love the vast selection of chocolate flavors they sell at their factory.
Theo sells chocolate in more than 4,000 retailers, including Whole Foods. Each and every one of Theo Chocolate cocoa beans is organic, shade grown, Fair Trade and Fair For Life purchased.
Theo Chocolate is part of a great project. Cacao beans are produced by participants in the Green House project in Beni. This is a success story in the making; it is model for development. The farmers Theo Chocolate buy from—as well as their own employees—are paid a fair and living wage.
On the conventional market, cacao farmers earn less than a dollar a day and have little to no access to education or credit. By paying living wages for Fair Trade cacao, they give farmers the tools to invest in their future, farm more sustainably, and send their children to school. In addition, the educational component of what they do empowers farmers to understand what a fair price is for their cacao.
Buy Theo Chocolate at your local Whole Foods market it is wonderful.
Thank you Lee, Shari and Spencer for another fabulous pool party!
- Raspberries are packed with fiber and manganese. Fiber helps slow the digestive process so you feel full longer. Manganese is a trace mineral that helps keep your metabolic rate high, which in turn burns fat. Raspberries seed oil has a natural sun protection factor. It contains high amounts of polyphenolic compounds known for their anti-cancer properties.
- Blueberries and oat bran contain a powerful antioxidant that may also lower LDL cholesterol.
- Strawberries contains vitamin C, an antioxidant that can help lower blood pressure and ensure a healthy immune system.
- Pomegranates combats hardening of the arteries and related diseases like heart attacks and strokes. They may also be a supplement for maintaining joint integrity and function.
- Tomatoes contain Lycopene a vital anti-oxidant that helps in the fight against cancerous cell formation. When tomato products are heat processed the bioavailablity of the Lycopene actually increases rather than the anticipated decrease.
- Citrus fruit contain vitamin C that have antioxidant properties and reduce the risk of cardiovascular diseases and some forms of cancer.
- Spinach, kale, romaine lettuce, leaf lettuce, mustard greens, collard greens, chicory and Swiss chard are excellent sources of fiber, folate and a wide range of carotenoids. Foods containing carotenoids protect against cancers of the mouth, pharynx and larynx. Dark green leafy vegetables can inhibit the growth of certain types of breast cancer cells, skin cancer cells, lung cancer and stomach cancer.
- Eggs and soymilk are a source of protein. Eggs increases blood levels, may stave off macular degeneration by protecting the retina from light damage. Eggs may increase weight loss.
- Quinoa is also a source of protein. This grain prevents migraine headaches, diabetes and atherosclerosis.
- Walnuts a source of protein and fiber. Raw almonds, avocados and flaxseeds can help prevent LDL “bad” cholesterol and may help improve memory. Raw almonds contains vitamin E, one of the most important antioxidants for skin health.
- Extra Virgin Olive Oil has fatty acids that also help skin resist UV damage, lowers cholesterol, helps prevent obesity and helps ward off hunger pains.
Ingredients:
- 1 cup cooked lentils
- 1 medium sliced onion
- 2 medium zucchinis sliced
- 1 cup shredded carrots
- 1 tbsp of olive oil
- 1 tbsp of dried or fresh basil
- 1 tbsp of dried or fresh oregano
- 2 cloves chopped garlic
- Sea salt and pepper to taste
- 6 oz. can of tomato paste
- Shredded cheese
- 1 cup of panko rice breadcrumbs (may need more or less to cover top surface)
Layer ingredients in a nonstick baking dish. Preheat oven to 375°F
Top casserole with shredded cheese, breadcrumbs, drizzle with olive oil.
Cover pan loosely with foil to prevent breadcrumbs from burning.
Bake until bubbling on the edges.
Remove foil and sit pan under broiler.
Watch until breadcrumbs turn crispy brown.
Serve hot on top a bed of finely chopped kale and fresh baby spinach.
I always create my own recipes. I often chill a cup of freshly brewed zesty ginger tea to add flavor to my summer drinks. Find a favorite tall party glass.
Add chilled orange juice and lots of ice with the tea. A splash of sparkling soda makes this drink even more extraordinary. I adore small champagne grapes to add sweetness and color. Go into your garden and snip fresh mint to garnish a tasty virgin cocktail. Presto, find a peaceful place to relax and enjoy the moment!
Pomegranate juice is not only delicious and beautiful, it is one of the most nutritious fruit juices you can drink in your summer cocktail. High in vitamin C and potassium and low in calories. I like mine with a sliced strawberry and fresh mint. If you want add a splash of sparkling white wine or club soda.
Mangos are my favorite fruit and they are in season during the summer. Mangoes helps lower serum cholesterol levels specifically Low-Density Lipoprotein (LDL) Cholesterol. Mangoes also aids digestion. They have dietary fiber, Pectin and Vitamin C.
Arugula is leafy green with a rich, strong peppery taste. A great source of dietary fiber, vitamins C, A, K and P, iron, potassium and other nutrients. Arugula originates from the Mediterranean region and grows throughout the area from Lebanon to Morocco. It is very easy to grow arugula: it can be cultivated even in a small pot in front of your window.
Salmon has high levels of Omega-3 fatty acids, which reduce the risk of heart disease, cancer, and arthritis. Salmon also plays a crucial role in brain function.
Baby Bok Choy is a rich source of vitamins A, C and K. It also provides amounts of calcium, magnesium and potassium, it is very low in calories. Bok choy, should have bright green leaves that show no signs of yellow or wilting. It has a mild flavor with crisp white ribs and leaves. I crave it’s crunch and prepare it often steamed or raw. It adds a big punch to any salad.
Lentils, like beans, are a good source of protein. Lentils also provide calcium and phosphorus, vitamin B and iron.
Leeks supply plenty of potassium, some folic acid, beta-carotene (in the green stems) and vitamin C. Leeks may help to reduce cholesterol levels and may offer some protection against cancer. Leeks also assist the body to dispose of uric acid and so are beneficial to those who suffer from arthritis.
1 tablespoon olive oil
2 leeks (washed well), sliced into narrow rings
1/2 cup green lentils, rinse and drained
2 cups water
1 (14.5 ounce) can crushed tomatoes
1 (10 ounce) package fresh spinach
1 teaspoon sea salt
1 teaspoon sugar
2 teaspoons fresh oregano
1 teaspoon ground cumin
½ teaspoon red chili powder
Freshly ground black pepper to taste
2 cloves garlic, minced
Heat oil in a heavy pan over medium heat. Sauté leeks for 10 minutes or so, until it begins to turn golden. Add minced garlic and sauté for another minute.
In a saucepan add lentils and water. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft (this may take less time, depending on your water and the lentils).
Add salt, cumin, red chili powder, sugar and tomatoes to the lentils in saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste. Serve lentils hot on a fresh bed of spinach.
An option for meat lovers:
Brown ½ lb. lean ground turkey in olive oil and add to leeks and tomatoes.
