190g all purpose flour
125g  whole-wheat flour
30g wheat bran
1 1/2 tablespoons salt
1 tablespoons soda
1 tsp ground cinnamon
1/2 tsp cloves
220g unsalted butter, room temperature
100g brown sugar
30 honey


Preheat oven to 180C.
In a medium bowl combine flours, wheat bran, salt, baking soda, cinnamon and cloves.
In another bowl, mix the butter with sugar and honey until fluffy.
With mixer speed to low incorporate the flour mixture and mix until combined.If necessary use hands to form a dough.Divide the dough into 2 pieces.
Place one piece of dough onto a parchment paper.Cover with another parchment paper and star rolling the dough into a rectangle of about 3mm thick.
Remove the parchment paper on top and using a pastry cutter cut the edges to form a perfect rectangle and then cut into smaller rectangles about (5x12 cm).Prick crackers using a fork.Slide the parchment paper into a baking sheet.If you want you can freeze at this point to chill for 20 minutes and get firm before baking.(I baked the crackers right away and turned great)
Bake for 9-10 minutes until dark golden brown.Let cool on sheet for 5 minutes and then transfer crackers to wire racks to cool completely.
Crackers can be stored in an airtight container at room temperture , up to 3-5 days.

Eggs are among the most nutritious foods on the planet.

A single large boiled egg contains:

  • Vitamin A: 6% of the RDA.
  • Folate: 5% of the RDA.
  • Vitamin B5: 7% of the RDA.
  • Vitamin B12: 9% of the RDA.
  • Vitamin B2: 15% of the RDA.
  • Phosphorus: 9% of the RDA.
  • Selenium: 22% of the RDA.
Eggs also contain decent amounts of Vitamin D, Vitamin E, Vitamin K, Vitamin B6, Calcium and Zinc.
Eggs also contain various other trace nutrients that are important for health.
Really… eggs are pretty much the perfect food, they contain a little bit of almost every nutrient we need.

Eggs Are High in Cholesterol, But They Don’t Adversely Affect Blood Cholesterol

It is true that eggs are high in cholesterol.

In fact, a single egg contains 212 mg, which is over half of the recommended daily intake of 300 mg.

However… it’s important to keep in mind that cholesterol in the diet doesn’t necessarily raise cholesterol in the blood .

The liver actually produces large amounts of cholesterol every single day. When we eat more eggs, the liver just produces less cholesterol instead, so it evens out.

The response to egg consumption varies between individual :
  • In 70% of people, eggs don’t raise cholesterol at all.
  • In the other 30% (termed “hyper responders”), eggs can mildly raise Total and LDL cholesterol.
Eggs Contain Choline – an Important Nutrient That Most People Don’t Get Enough of
Choline is a nutrient that most people don’t even know exists.

Yet, it is an incredibly important substance and is often grouped with the B vitamins.
Choline is used to build cell membranes and has a role in producing signalling molecules in the brain, along with various other functions.

Dietary surveys have shown that about 90% of people in the U.S. are getting less than the recommended amount of choline.


-1 pound warm cooked chicken, skin removed and discarded,
-meat pulled into bite-sized pieces
-1/2 cup chopped celery
-1/2 cup sliced mushrooms
-1 1/2 tablespoons Dijon-style mustard
-2 1/2 tablespoons prepared white horseradish
-3 tablespoons olive oil
-1 1/2 tablespoons vinegar
-Favorite fresh seasonal fruit cut into bite-sized pieces, for fruit kabobs


Place the warm chicken in a mixing bowl. Combine with the celery and mushrooms.

In a small bowl, mix the mustard, horseradish, olive oil and vinegar until combined. Add to the chicken mixture. Let marinate for 20 minutes.

Make kabobs by threading an assortment of fruit on bamboo skewers.

Garnish each serving of the chicken salad with a fruit kabob.


1 avocado, peeled and pitted
1/2 cup milk
1/4 cup white sugar
1/2 teaspoon vanilla extract


Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.
Blueberries are one of the greatest health foods of all time, and they're a boon to anyone prone to varicose veins. Due to their high concentration of anthocyanins (flavonoid pigments), blueberries contribute to the health of the collagen matrix by neutralizing enzymes that destroy connective tissue and by scavenging free radicals. They also repair damaged proteins in the blood vessel walls and promote the overall health of the vascular system. On top of that, blueberries are a good source of both insoluble fiber and soluble fiber such as pectin. Furthermore, compared to other berries, blueberries (especially wild blueberries) are a good source of vitamin E.


This ancient plant that most people either love or hate is a true superhero food that has been used to treat and prevent a vast range of ailments. Hippocrates, the father of medicine, called watercress the 'cure of cures' and located his first hospital close to a stream where he could grow watercress to help treat his patients. In modern herbal medicine, watercress is often recommended to people with varicose veins. Watercress is available in larger supermarkets year round, but you can also grow your own crop if you have a garden. With its unique peppery taste, watercress can make a delectable addition to salads, sandwiches, or even mashed potatoes!


Avocados are brimming with natural compounds that fight varicose veins. They contain both vitamin C and vitamin E, two key vitamins for vascular health. Avocados are also at the top of the list of plant foods with the highest concentration of glutathione, a tripeptide molecule that protects the heart, veins, and arteries from oxidant damage. Glutathione also ensures vitamin C and vitamin E can function properly. As an additional bonus, avocados are typically low in pesticides and other harmful chemicals.


Rosemary stimulates circulation and may thus be beneficial in the treatment of varicose veins. Furthermore, rosemary contains rosmarinic acid, a plant polyphenol that can help protect the tissues from free radical damage. It also contains ursolic acid which strengthens the capillaries. In the kitchen, rosemary can be used to flavor fish, roast meats, and tomato sauces, but also fruits, especially oranges. Outside the kitchen, rosemary extracts are used in an increasing number of natural skin care products designed to treat varicose veins.


Even before the term 'superfood' was coined, ginger has been enjoyed throughout the ages for its aromatic, pungent flavor and its health promoting properties. In herbal medicine, ginger is often used to treat varicose veins because of its ability to dissolve fibrin in blood vessels and to improve circulation. People with varicose veins have an impaired ability to break down fibrin (fibrin is what causes veins to become lumpy and hard). Fresh ginger, which is said to be the most effective form of ginger, is available year round in the produce section of supermarkets.


Regular inclusion of beets in diet may help prevent varicose veins. Betacyanin, a phytochemical compound responsible for beets' intense color, is known to significantly reduce levels of homocysteine, a naturally occurring amino acid that can damage blood vessels. Also the green leafy tops of beets are edible and highly nutritious, so don't throw them away; they can be cooked and eaten like spinach.


If you are concerned about varicose veins, asparagus is a good vegetable to add to your shopping list. It helps strengthen veins and capillaries and prevents them from rupturing. As a bonus, asparagus is typically low in pesticides, even the non-organically grown produce. When preparing asparagus, make sure you clean the shoots thoroughly as the bottom part of the plant often contains dirt. It is however not necessary to peel the asparagus shoots, especially if you have selected thin, fresh asparagus shoots.
 You've probably heard that carrots and other orange-colored fruits and vegetables promote eye health and protect vision, and it's true: Beta-carotene, a type of vitamin A that gives these foods their orange hue, helps the retina and other parts of the eye to function smoothly.

But eating your way to good eyesight isn't only about beta-carotene. Though their connection to vision isn't as well-known, several other vitamins and minerals are essential for healthy eyes. Make these five foods a staple of your diet to keep your peepers in tip-top shape.

Leafy greens

They're packed with lutein and zeaxanthin—antioxidants that,studies show, lower the risk of developing macular degeneration and cataracts.


The yolk is a prime source of lutein and zeaxanthin—plus zinc, which also helps reduce your macular degeneration risk.

Citrus and berries

These fruits are powerhouses of vitamin C, which has been shown to reduce the risk of developing macular degeneration and cataracts.


They're filled with vitamin E, which slows macular degeneration,research shows. One handful (an ounce) provides about half of your daily dose of E.

Fatty fish

Tuna, salmon, mackerel, anchovies and trout are rich in DHA, a fatty acid found in your retina—low levels of which have been linked to dry eye syndrome.


-1/4 cup butter, divided
-20 sea scallops, or more to taste
-16 shrimp, or more to taste, peeled and deveined
-20 reconstituted sun-dried tomatoes
-1 (14 ounce) can artichoke hearts, drained and chopped
-1 cup diced mushrooms
-1/4 cup prepared pesto sauce
-4 (8 ounce) bottles clam juice
-1/2 cup heavy whipping cream
-1/2 cup grated Romano cheese
-2 tablespoons dry white wine
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon ground black pepper
-1 pinch cayenne pepper
-1 teaspoon all-purpose flour, or as needed
-1 pound linguine


Melt 2 tablespoons butter in a pot over medium-high heat. Saute scallops and shrimp in hot butter until shrimp are pink, about 5 minutes. Stir tomatoes, artichoke hearts, mushrooms, and pesto into shrimp mixture; cook and stir until heated through, about 5 minutes.
Pour clam juice, whipping cream, Romano cheese, white wine, garlic powder, onion powder, black pepper, and linguine into shrimp mixture. Roll remaining butter in flour and add to shrimp mixture and mix well. Bring to a boil, reduce heat to medium-low, and simmer until hot throughout and flavors blend, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Ladle pasta into bowls and spoon shrimp mixture over the top.


-3/4 pound pasta
-1 tablespoon olive oil
-1 pound spicy Italian sausage
-1 onion, chopped
-4 cloves garlic, minced
-1 (14.5 ounce) can chicken broth
-1 teaspoon dried basil
-1 (14.5 ounce) can diced tomatoes
-1 (10 ounce) package frozen chopped spinach
-1/2 cup grated Parmesan cheese


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.


-1 (18.25 ounce) package dark chocolate cake mix
-1 (18.25 ounce) package low calorie chocolate cake mix
-4 eggs
-2/3 cup vegetable oil
-1 (8 ounce) package cream cheese, softened
-2 cups confectioners' sugar


Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.


-1 cup heavy cream
-2 tablespoons butter
-4 (1 ounce) squares baking chocolate
-2 3/4 cups semi-sweet chocolate chips
-2 tablespoons instant espresso powder (optional)


Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour

Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.


For Crust:
-1/2 cup flour
-1/4 cup chopped walnuts
-1/4 cup butter, softened

For Whipped Cream:
-1 cup heavy whipping cream
-1/3 cup powdered sugar

For Cream Cheese Layer:
-4 ounces cream cheese
-1/2 cup powdered sugar

For Pudding Layer:
-1 package (3.9 ounces) instant chocolate pudding
-1 1/2 cups 2% or whole milk

For Garnish (optional):
-Grated chocolate
-Chopped nuts


Preheat oven to 350 degrees F.
For Crust:
In a small bowl, blend together crust ingredients with a pastry blender or your hands. Press mixture into bottom of ramekins and bake for 20 to 24 minutes or until light brown. Set aside to cool completely.
For Whipped Cream:
Beat together whipping cream and powdered sugar until at medium peak stage and keep chilled.
For Cream Cheese Layer:
Beat together cream cheese and powdered sugar in medium bowl. Mix in 1/2 cup of reserved whipped cream then spread over cooled crusts and refrigerate while you make pudding.
For Pudding Layer:
Blend pudding mix with milk in medium bowl, continuing to mix at medium speed for 2 minutes. Spread over cream cheese layer. Top with remaining whipped cream and chill for several hours before serving.

Garnish with grated chocolate or nuts if desired.
Recipe Note: This recipe was developed using 6-ounce ramekins.


1 cup milk
½ kg sugar
½ kg ghee
2 liters water
½ kg cornflour or white flour (dissolved in little water)
¼ kg almonds, chopped
4 tbsp pistachio, chopped
2 tbsp small cardamom
1 tsp saffron ( dissolved in little water) 


1- Heat pan and add 1 liter water, sugar and boil for 5 minutes.

2- Next add 1 cup milk and boil for another 5 minutes.

3- Add the remaining water, sugar syrup and saffron mixture.

4- Add the cornflour mixture slowly and keep stirring over low flame.

5- Once it becomes thick start adding ghee, 1 tbsp at a time.

6- Continue adding all the ghee slowly to prevent it from sticking to the pan.

7- When the ghee separates from the mixture, the Sohan Halwa is ready.

8- Sprinkle the chopped almonds, pistachio & green cardamoms in it.

9- Grease a tray with oil and spread the halwa on it and press with a wooden spoon to flatten it.
Mint and green peas are a classic culinary pairing. Here, they're pureed together into a deliciously fragrant soup with a fairly light consistency.


-1 small head butter lettuce, such as Boston or Bibb, coarsely sliced
-12 scallions or 1 small onion, sliced
-3 cups frozen baby peas, thawed
-1 to 2 sprigs fresh mint
-5 cups chicken stock
-4 slices bread
-Oil, for cooking
-Salt and pepper, to taste
-2 tablespoons unsalted butter
-1/4 cup all-purpose flour
-2/3 cup whipping cream


In a large saucepan, place the lettuce, scallions or onion, peas and mint. Pour in the chicken stock and bring to a boil, then reduce the heat and simmer for 25 minutes. Puree the soup in batches in a blender or food processor, then push through a fine stainer.

Meanwhile, remove the crusts from the bread and cut into small cubes. Heat the oil in a skillet and fry the cubes until lightly browned, stirring with a spoon to color evenly. Lift out and place on paper towels to drain; salt lightly while hot. This will season them, but also helps to keep them crisp.

Melt the butter in a large saucepan over medium heat, stir in the flour and cook for 1 minute. Do not allow to brown. Remove from the heat, add the pureed soup and mix well. Return to the stove on low to medium heat and bring slowly to a boil, stirring constantly. Add the cream and season with some salt and pepper. Serve in bowls with the croutons sprinkled in first.
1. Fish Oil

Whether you take supplements or eat wild salmon (or both), getting fish oil in your diet makes you smarter. Research shows that omega-3 fatty acids in fish oil are essential for brain function.

2. Vitamin B

The B vitamins improve memory and mood. Studies have shown that people who lack B vitamins in their bodies have greater mental decline. To get your Bs, eat turkey, beans, lentils, and bananas.

3. Breakfast

Dubbed “the most important meal of the day”, breakfast is brain food. Those who have a well-balanced breakfast show improved memory, creativity, focus, and overall performance.

4. Matcha

Matcha is a stone-ground, powered form of green tea, and it is an excellent food for increased mental alertness.

5. Antioxidants

These substances combat free-radicals in your body. To improve memory and problem solving, eat red kidney beans, blueberries, cranberries, and artichokes.

6. Ginkgo Biloba

Scientists have found that ginkgo biloba increases the blood flow to the brain to increase short-term memory, improve focus, and reduce dementia.

7. Avocado

This vegetable has monosaturated fat (the good kind), which increases blood flow. The brain needs blood to think. What’s more, avacados help lower blood pressure.

8. Meat and Fish

You find creatine in lean meat and fish. The body needs this substance for memory and intelligence. You can also buy creatine supplements at your local health food store.

9. Vitamin E

The E vitamin is necessary for brain health because it works as an antioxidant. Research has shown that Vitamin E delays the onset of Alzheimer’s disease. Eat leafy green vegetables, kiwi, and nuts to up your intake of this vital nutrient.

10. Ginseng

This root improves mental stimulation, memory, and brain function. One recent report indicates that ginseng protects the brain from toxins.


3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 eggs
3/4 cup vegetable oil
1 1/2 cups sugar
2 tablespoons fresh lemon juice
2 cups lemon yogurt
Pan spray or butter (for greasing loaf pans)


Preheat the oven to 325 degrees F. Grease two loaf pans with either pan spray or butter.

In a bowl, sift together the flour, baking soda, baking powder and salt. In a large bowl, lightly beat the eggs together. Add the oil and sugar; mix well. Add the yogurt, lemon juice and dry ingredients, mixing well.

Pour into the prepared pans. Bake for one hour. Cool on a wire rack.


-2 white onions
-4 whole cloves
-Bouquet garni
-6 pounds chicken carcasses
-2 large carrots, peeled and coarsely chopped
-3 celery stalks, coarsely chopped
-10 cloves garlic
-1 tablespoon whole black peppercorns


Coarsely chop 1 of the onions. Stud the other whole onion with the 4 cloves.

Combine all of the ingredients in a stockpot and add water just to cover (about 3 3/4 quart). Bring to a boil and, using a large spoon or wire skimmer, skim off any foam that forms on the surface. Reduce the heat to low. Simmer uncovered for 1-1 1/2 hours, reducing the liquid only slightly. Continue to skim off any foam that floats to the top during simmering.

Strain the stock through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container. Discard the contents of the sieve.

Use immediately, or let cool, cover and refrigerate for up to 1 week or freeze for up to 1 month. Lift off any solidified fat from the surface of the chilled stock before using.


-6 medium-sized artichokes
-1/3 cup olive oil
-1 white onion, coarsely chopped
-3 celery stalks, coarsely chopped
-1 large russet potato, peeled, coarsely chopped
-6 cups chicken stock
-1/3 cup (2 ounces) hazelnuts (filberts)
-1 tablespoon salt
-1 teaspoon ground white pepper
-2 cups heavy cream
-1/3 cup Armagnac

Companion recipe: Chicken Stock


Cut off the top 1/2 of each artichoke. Trim off the stem evenly with the bottom. Snap or cut off all the tough outer leaves until the pale green tender leaves are reached. Carefully spread the tender leaves open and, using a small spoon, remove the prickly choke, leaving the inner leaves intact. Cut each artichoke lengthwise into eighths and set aside.

Preheat an oven to 400 degrees F.

Warm the olive oil in a large saucepan over medium-high heat. Add the onion and celery and sauté until golden brown,

8-10 minutes. Add the artichokes, potato and chicken stock and bring to a boil. Reduce heat to medium and cover. Simmer until it is slightly thickened and the flavors have blended, about 45 minutes.

While the soup is cooking, toast and skin the hazelnuts. Spread the nuts in a single layer on a baking sheet and toast in the oven for 5 minutes. Spread the warm nuts on a kitchen towel, cover with another kitchen towel and rub gently against the nuts to remove as much of the skins as possible. Let cool, then chop coarsely and set aside.

Working in batches, transfer the soup to a blender or to a food processor fitted with a metal blade. Blend or process on high speed until smooth and creamy, about 1 minute. Strain the pureed soup through a fine-mesh sieve back into the saucepan to remove any fibers. Add the salt, white pepper, cream and Armagnac. Bring to a simmer over medium heat, stirring to mix well.

Ladle the soup into warmed bowls and sprinkle with the chopped hazelnuts. Serve immediately.


-1 recipe basic egg pasta dough or 1 lb purchased fresh or dried fettuccine
For Sauce:
-1 tablespoon unsalted butter
-2 tablespoons minced shallots
-2 cups heavy cream
-1/4 cup dry Italian white wine
-6 oz medium shrimp, peeled, deveined, halved lengthwise
-1/4 pound sea scallops, sliced crosswise 1/4 inch thick
-1/2 cup oil-packed sun-dried tomatoes, drained and cut into thin julienne strips
-1/2 cup oil-cured black olives, pitted and cut in halves
-1/2 cup freshly grated Parmesan cheese
-Salt and ground white pepper
-Freshly grated nutmeg


FOR PASTA: Cover and let pasta dough rest for 1 hour as directed. Then, roll out the dough to about 1/16-inch thick. Cut dough into 1/4 inch wide noodles. Separate the pasta strands and toss gently to prevent sticking. Set aside to dry for at least 30 minutes.

FOR SAUCE: Melt butter in a large skillet over medium heat. Add the shallots and sauté until almost translucent, about 3 minutes. Pour in the cream and bring to a boil. Reduce the heat to medium and simmer, uncovered, until slightly thickened, about 6 minutes. Add the wine and simmer for 1 minute.

Meanwhile, cook pasta in large pot of boiling salted water until al dente, gently stirring to prevent the pasta from sticking together, about 3 minutes for fresh pasta and 8 minutes for dried or according to package directions.

While the pasta is cooking, add the shrimp, scallops and sun-dried tomatoes to the sauce and simmer for 1 minute. Add the olives and Parmesan cheese. Raise the heat to high and bring to a boil.

Drain the pasta briefly in a colander and immediately add it to the sauce. Toss well and cook briefly until the pasta is very hot.

Season to taste with salt, white pepper and nutmeg. Transfer to warmed individual plates and serve immediately.


10 limes, fresh pulp and juice
30 leaves of fresh mint
3⁄4 cup sugar
1 cup white rum
club soda, chilled


Place lime juice, mint and sugar into a pitcher.
Using a muddle stick mash to release mint oils, and dissolve sugar into juice.
Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired.
Garnish with fresh mint and lime slices.

Aloe vera is an amazing plant. It’s so good to use in smoothies, for internal lubrication, skin health, strong nails and shiny hair.
It is also really good for sunburn or insect bites to relieve the pain.


-8 leaf aloe vera
-800 milliliters water
-2 grains lemon-sugar as desired


We take the leaves and remove the skin.With a spoon take the gel and allow into electric cankerous .Throw a little water and mix as gel digest.In a jerri take pure water and gel .Add lemon and sugar and temptation together .And allow into the refrigerator for 1 hour and we serve .

caviar salmon risotto recipeIngredients (serves 4-6)

-80 grams butter
-2 shallots, chopped
-1 cup leek, finely chopped
-450 grams risotto rice
-1 litre hot vegetable stock
-½ tbsp. saffron threads
-150 ml dry vermouth
-50 grams caviar
-1-2 tbsp. Parmesan cheese
-Juice and zest of a lime
-2 tbsp. finely chopped chives


In a pan, heat the butter, and add the shallots and leek, cooking gently for 7 or 8 minutes, stirring occasionally. Add in the rice, making sure to coat it with the juices in the pan. Add half of the dry vermouth, then bring to a simmer and cook until all the liquid is absorbed. Add enough stock to cover the rice and gently simmer until all liquid is absorbed again. Continue to add stock, a little at a time, for 15 mins. Half way through, add the saffron threads, juice and zest of the lime, and the remaining vermouth. Just before the final ladleful of stock, add the cheese. Remove from the heat, add the caviar, and pepper, and half of the chives. Cover the pan with the lid, off the heat, for a few minutes. Serve with the remaining chives.

1-Quickly pickle vegetables by soaking in an acidic liquid. The simplest way you can pickle vegetables is to immerse slices or chunks in an acidic liquid such as vinegar, lemon juice, or whey. Other mildly acidic ingredients that you can use for pickling, include pomegranate juice, verjuice (underripe grape juice), soy sauce, and miso. Acid-pickled foods are a great alternative to fresh salads and can add a lot of interest to your meals. Think of them as crunchy, mouthwatering fast food.

2-Ferment fruits or vegetables into wine or vinegar. When you have a bumper crop of fruits or vegetables, that’s the time to make wine or vinegar. Ferment almost any type of fresh or dried fruit to make a delicious “country” wine. Popular fruit choices include pears, peaches, or plums, and vegetables with a sweet nature, such as beets, carrots, corn, sweet potatoes, tomatoes, or winter squash. Reclaim fruit and vegetable peels before you discard them in the compost bin and use them to make vinegar. Exploit apple peelings left over after making applesauce, as well as orange peels, pineapple peels, and potato peels. Wine or vinegar making is also a good method to make use of culls, seconds, overripe, or fallen fruit. Just make sure that any of the produce you use is free of any mold, trimmed of any bruises, and thoroughly washed.

3-Pickle or ferment vegetables with dry salt. Easy, practical, and inexpensive, you can use dry salt either to pickle or ferment a wide variety of vegetables. High salt concentration prevents fermentation to preserve vegetables in a near-fresh state. Use this method for cauliflower, cooking greens (spinach, kale, chard), shelled peas, and string beans. People familiar with this method consider dry-salted vegetables to be far superior in taste and texture to canned or frozen ones. In contrast, using a low salt concentration causes the vegetables to ferment and make products like sauerkraut or kimchi from cabbage. The sauerkraut method also works on turnips, rutabagas, and kohlrabies, for delicious wintertime sandwich and burger toppings or garnish for charcuterie.

4-Macerate fruits with alcohol. Macerating fruits in alcohol is a form of pickling that is very common in cultures throughout Eastern Europe. It is an easy process that you can do at home with fresh fruit and vodka. You can add spices to the soaking liquid and use other types of liquor (such as rum or brandy), as long as it is at least 80 proof. Brandied or maraschino cherries are common examples of macerated fruits, and the resulting fruited liquor is a delicious beginning or end to any meal.

5-Cellar root vegetables. Cellaring is any form of storage that holds food in optimum condition for an extended period. Today’s modern “root cellar” is the refrigerator. However, a cold food cellar can be accomplished by using something as simple as a cool basement closet or fashioned using a clean metal or plastic, food-safe container that is partially buried in the ground. Root crops are the ideal cold cellar inhabitant, such as beets, carrots, turnips, and parsnips. Use these vegetables throughout winter as a roasted side dish, shredded for latkes, simmered in soups and stews, or baked into muffins and breads.

Yummy Veggie Omelet RecipeIngredients

-2 tablespoons butter
-1 small onion, chopped
-1 green bell pepper, chopped
-4 eggs
-2 tablespoons milk
-3/4 teaspoon salt
-1/8 teaspoon freshly ground black pepper
-2 ounces shredded Swiss cheese


Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
Shred the cheese into a small bowl and set it aside.
Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.


Makes about 10-12 biscuits
-2 cups (250g) flour
-2 1/2 tsp (10g) baking powder
-1 tbsp (15g) sugar
-1/4 tsp salt
-1 1/2 tsp garlic powder
-5 tbsp (70 g) cold unsalted butter, cut into small cubes
-3/4 cup (200g) buttermilk, cold
-1 cup (100g) matured cheddar cheese, grated
For brushing the tops
-2 tbsp (30g) melted butter
-1 clove garlic, minced
-1 tsp chopped fresh parsley
-1/4 tsp salt


Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
In a medium-large bowl whisk together flour, sugar, salt, baking powder and garlic powder. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
Add the grated cheese and just give a quick stir to combine with the flour mixture. Incorporate the cold buttermilk until just combined, don't overmix.
Take large spoons of mixture and with the help of another tablespoon place them on the prepared baking sheet. Optional sprinkle some grated cheese on top of each.
Bake for about 15-18 minutes until golden brown.
While they bake, prepare the butter mixture. Melt the butter into a small sauce pan, add garlic, parsley and salt and cook for 1 minute. Remove from heat.
Brush the tops of the biscuits with butter mixture and serve hot.

Seafood SaladIngredients

-3 stalks celery (1 quartered, 2 thinly sliced)
-3 small cloves garlic (2 smashed, 1 chopped)
-Juice of 1 lemon
-Kosher salt and freshly ground pepper
-8 ounces baby carrots, halved lengthwise
-3/4 pound small shrimp, peeled and deveined
-1/2 pound sea scallops, halved horizontally
-1 small avocado, halved, pitted and peeled
-2 romaine lettuce hearts, torn
-1 tablespoon capers, plus 1 tablespoon brine from the jar
-2 cups croutons
-1 tablespoon light mayonnaise


Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.

Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.

Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.


-2 pounds uncooked medium shrimp, peeled and deveined
-1 pinch garlic salt, or to taste
-ground black pepper to taste
-1/4 teaspoon cayenne pepper, or to taste (optional)
-1 cup mayonnaise

-1 lemon, cut into wedges


Preheat outdoor grill for medium heat, and lightly oil the grate.
Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
Generously coat both sides of shrimp with mayonnaise.
Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.

When you cut into an onion, you're actually breaking open microscopic cells filled with enzymes that turn into volatile gasses when they escape. This causes a chemical reaction and creates a lachrymatory agent, similar to the chemicals used in tear gas. When the fumes reach the almond-shaped glands in the corner of your eyes, your eyes begin to produce tears in an attempt to dilute and flush the chemical from your eyes.

It can be an irritating and even painful process to slice and dice onions, so here are some ideas you can try without getting weepy:

-Use a sharp knife to cut the onion—you'll release less of the enzymes into the air.
-Cut onions in cold water.
-Cut the root last—it has a higher concentration of enzymes.
-Chill or freeze onions to minimize the amount of gas released into the air.
-Light a match before you peel or slice the onion. The sulfur disables the compounds in onions that make your eyes water.
-Use a small manual or electric food chopper or food processor.
-Wear kitchen goggles to protect your eyes.