RSS Feed

Monthly Archives: May 2013


The weather has been very weird lately. Just when you think the nice weather has arrived, we get blasted with more winter! At least it feels like it. I find the cold weather makes me want to cook and eat comfort food.

Today, I thought I’d try something my Mom used to make, that I loved, Croquettes. I love anything potato and although I don’t eat them too often, today was a potato day!

My Moms’ version was potato, (cooked of course), put through a ricer and then parsley, garlic, egg and Parmesan cheese was added. She hand formed them into fat looking cigars, then rolled them in flour and were pan-fried in olive oil till golden brown!

I can still remember waiting patiently for her to put them on a plate so I could devour one, or two. They were so delicious and fluffy and almost fell apart if you didn’t handle them with respect!

Well, I tried the ricer, which I borrowed from a friend, but that didn’t work out! I guess I’m not ricer savvy, Hehe. So I ditched it and used a fork.

These are nowhere near the ones my Mother used to make, but they did turn out quite tasty!


Hope you like them!



1 med Sweet Potato
2 or 3 med reg Potato
2 med Eggs
1 large clove Garlic, chopped
Parsley, chopped
1/2 cup Goat Cheese, crumbled
Sea salt
Olive oil, for frying
Boil potatoes and let cool.
Peel and place in a bowl.  With a fork chop up the Potatoes and mash most of it, leaving some small chunks.
Add chopped Parsley, Garlic, Egg and crumbled Goat Cheese.  Mix well and season with Salt and Cayenne.
With a large spoon, scoop out mixture in a long shape and pan fry on med, with a little olive oil, till golden brown on all sides, (few min).
Delicious, straight out of the pan, or room temperature!


My post today is on an issue that seems to haunt me whether I like it or not! So here I am to share my concern with you! My concern is not to upset or freak anybody out, just to make you think!


This is an excerpt taken from Yahoo news.

LOS ANGELES (AP) — Two million people marched in protest against seed giant Monsanto in hundreds of rallies across the U.S. and in over 50 other countries on Saturday.

“March Against Monsanto” protesters say they wanted to call attention to the dangers posed by genetically modified food and the food giants that produce it. Founder and organizer Tami Canal said protests were held in 436 cities in 52 countries.

Genetically modified plants are grown from seeds that are engineered to resist insecticides and herbicides, add nutritional benefits or otherwise improve crop yields and increase the global food supply. Most corn, soybean and cotton crops grown in the United States today have been genetically modified. But some say genetically modified organisms can lead to serious health conditions and harm the environment. The use of GMOs has been a growing issue of contention in recent years, with health advocates pushing for mandatory labeling of genetically modified products even though the federal government and many scientists say the technology is safe.


I don’t know how many, if any of you were aware of the GLOBAL March against Monsanto yesterday, May 25, 2013! There are many Utube videos to view if you’re interested! I urge you, if you care anything about your health or the planet, to get informed on what GIANT corporations like Monsanto are doing to you, the food chain and the planet!

It seems, at a glance, with the number of companies in on this, (to a depth you could not imagine), and the lack of involvement of our Governments, that we are all science experiments! This gives a whole new meaning to the phrase, “Only the strong will survive!” What exactly do they have in store for us?????

Does anyone have the Movie “Soylent Green” FLASHING in their minds????

Pardon me if I’m sounding over dramatic, but seriously, try to detach yourself from your body for a moment and use that thing on your shoulders that contains THE BRAIN! It’s an amazing organ!

I don’t know how we can ‘undo’ this situation that has been quietly forced upon us, in the name of Science. The tentacles are so deep and the money involved is astronomical! It does seem we are on the losing side.

The only thing we can hope for right now, is having the RIGHT of CHOICE, which seems to have been taken away from us! Quietly, of course!

If you care, exercise your Right of Choice! Know what you’re eating! Read your labels kids!!!!!

Have a great day!


I find Bok Choy a very interesting and versatile vegetable. It is related to the cabbage and turnip. The bulb has the same spiciness as the turnip, but milder.  It is rich in vitamin C and A, and a good source of fibre and folic acid. It also offers calcium and has more beta-carotene than other cabbages.

I think it’s great in soups, just chop some up and put it in your soup! It’s so tender it will cook just with the heat of your soup. If you steam it, beware! It will be ready in seconds. Don’t overcook it, there’s nothing worse than limp Bok Choy!

If you have never eaten Bok Choy, maybe this will tempt you to try it! Here is a fast, easy and delicious way to tempt you!




4 – 6 Baby Bok Choy, cut into pieces

12 Raw Shrimp

Garlic, raw fresh, as much as you like

Hot Chilies

2 tbsp Olive Oil

1\2 cup or so of Chicken or Veg stock

Sea Salt, to taste



In a skillet, on med, add Olive Oil, Garlic and Chilies.  Saute for a couple of min, not to burn the Garlic then add the Shrimp and stir.


Cook Shrimp for about 2 min on each side.


Lay the chopped, Bok Choy on top, cover and steam for a min or so, untill soft.  Remove lid and stir together.  Add Stock,  and Salt to taste.  Stir and continue to cook for a couple of min.  Remove from heat.


It is now ready to serve with Rice or Pasta (gluten-free or otherwise) OR serve all on its own!



This is part of the article,  The Health Benefits of Mushroom Consumption,  from my favourite Health Website  about Mushrooms.   I love mushrooms but never realized how good they were for you.  I will definitely be eating more mushrooms!

By Dr. Mercola:
Mushrooms contain some of the most powerful natural medicines on the planet. About 100 species are being studied for their health-promoting benefits, and about a half-dozen really stand out for their ability to deliver a tremendous boost to your immune system.

Nine recently presented studies on mushrooms detail a wide variety of health benefits, including: improved weight management, improved nutrition, increased vitamin D levels, and improved immune system function.

One of the active medicinal compounds found in Cordyceps has been identified as a potential cancer drug. More recent studies suggest it also has potent anti-inflammatory characteristics that may be helpful for those suffering from: asthma, rheumatoid arthritis, renal failure, and stroke damage.

It’s important to eat ONLY organically grown mushrooms because they absorb and concentrate whatever they grow in. Mushrooms are known to concentrate heavy metals, as well as air and water pollutants, so healthy growing conditions is a critical factor.

Mushrooms that can help boost the nutrient content of your diet include: shiitake, reishi, cordyceps, turkey tail, and Himematsutake.


It was a rainy day today, so besides going to my exercise class, I was bad and stayed in instead of going grocery shopping! I realized this at about 4:00 and suddenly freaked out! So off to the fridge I went to see what I had and what do you know! I had just bought some shiitake and King Oyster mushrooms to try after reading this article. Along with a few other things I had………

This is what I came up with!




3 med sized Organic potatoes
Mushrooms, chopped, as much as you want, what ever type
1 cup chopped Eggplant
1 cup Strained Tomatoes
Fresh Garlic
Fresh Cilantro, chopped
Olive Oil
Sea Salt


Chop up Mushrooms and sauté in a deep skillet on med until they start to sweat.
Lightly pour olive oil over the mushrooms, just enough to coat and continue to cook on med.

Add chopped garlic, eggplant, stir together and continue cooking for a few min till the eggplant becomes soft.

Add Tomato and seasoning to taste, stir well and cook until the tomato reduces and starts to caramelize.

Add the potatoes stir together and cover. Continue to cook stirring every few minutes so the bottom doesn’t burn. It’s ready when you can easily pierce the potato.

This is what it should look like.

Sprinkle with chopped Cilantro and serve! If you don’t like Cilantro, you can use Parsley.  I like the Cilantro in this dish, but definitely adding some green, makes those taste buds pop!

Delicious room temperature too!




When I took this picture, I didn’t realize just why I was drawn to it.  I made it my home screen photo on my lap top, but lately I’ve been using my iPad so I don’t turn on my computer much.  Today I decided to fire up the thing and lo and behold, my photo came up, and like a beacon, I suddenly realizied………..the seagul was ME!  Symbolic of who I am and what I do.  I feel I’ve been doing this all my life, staring up at the heavens and looking for guidance whenever I was challenged with difficult times.  Water, has also played an important healing ground for me.  Being around it has always calmed and centred me and brought me back to a place of strength  and inspiration.

My post today is a Dedication to you, for Positive Affirmation and Encouragement!  Because I believe we don’t get enough from others or ourselves!

I’m just that little seagull, looking up to the sky and wondering…. “what the Heck!”

I have dedicated the rest of my life, to living a healthier life style which includes eating REAL and healthy food, exercising and eliminating as much negative energy from it as possible!  This can be extremely difficult!  Can I get a Yay!  Eating healthy IS difficult!  Especially when we are constantly being seduced with main stream food which is designed to addict, enlarge and screw up your system so bad! that you need drugs to help you tolerate eating them!  SAD…….BUT TRUE!   It is getting better, as the choice for healthier substitutes are available.   But who stands a chance when there are yummy, unhealthy choices as well!  WILLPOWER!!!!  unfortunately, when you’re hungry, all the willpower in the world will not succeed for most of us.  So what do we do? Lock ourselves up with our pesticide free veggies and Organic groceries? Never to eat out again?  Well…..that’s extreme, but hey, who am I to say?  What ever works for you.

For me, finding a balance is key!  Learning what you can tolerate and easily eliminate is crucial, thereby not denying yourself the odd ice-cream or french fries or other triggers you may have, like maybe SUGAR!  A  TREAT is a TREAT! not part of a healthy, daily diet.   And try drinking more!  No not the alcohol type, silly,  clean, filtered water, try it with lemon to make it more tasty.   Just remember, you are making an effort to control your own health without the use of drugs or frequent trips to the Doctor!

Any step you take to get healthy and feel good is a step in the right direction!  Don’t believe everything you hear, learn to question and use your own gut feelings and common sense.  Research, it’s easy with Google, but make sure you read both sides.  There is a lot of conflicting information out there.  Only then will you be able to make your own decision, not someone elses.  We are all different and have different belief systems.  What’s right for one may not be for another.  Find your own truth and  be content in knowing that whatever happens, happened because YOU chose it and not someone else!

Here is my acknowledgment to all the people in our lives who are ill and struggling with physical, emotional and terminal illnesses and to their families and friends who care and support them.   God bless you all!



I love Pickerel! I think its my favourite fresh water fish besides Rainbow Trout. It’s a beautiful white, mild, flaky fish, that’s almost meaty! You’ll want to pan fry this baby, doesn’t take long and is so delicious with the vegetable chutney I whipped up to complement it!


Pickerel Filet(s)
Baby Spinach (about 4 handfuls, rinsed and drained)
1/2 med Onion, chopped
3 or 4 Sun dried Tomatoes, chopped
2 Limes
2 tbsp Unsalted Butter
1 tbsp Olive Oil
Sea Salt
Chili Flakes, optional


You will need a skillet with a lid. Heat Butter and Olive Oil on med, add onion and Sun Dried Tomatoes and sauté for a couple of minutes. Add the juice of one lime, stir and add wet spinach. Cover till spinach is wilted, couple of minutes. Stir together and transfer on to a plate.

Season fish filet with sea salt and place in hot skillet on med heat. Add a bit more oil if needed. Cook on one side for 3-4 min or until fish becomes white and starts to flake. Flip carefully and brown the other side, few min. Sprinkle with Chili Flakes.

Plate and add the chutney. Squeeze some lime juice on the fish and get ready for a taste sensation!






2 tbsp unsalted clarified butter
2 or 3 med cloves of garlic, crushed and chopped
1 cup fresh, ripe, pineapple, cubed
12 raw med shrimp, peeled, deveined
4 or 5 large Kale leaves, stems removed and coarsely chopped
Chili flakes (to taste)
Sea salt

Deep Skillet with lid:

Heat butter on med in Skillet
Add garlic and pineapple, sauté till pineapple gets soft about 3 min
Rinse shrimp, drain and add to mixture, sauté until pink on both sides
Season with sea salt and chili flakes
Rinse kale, shake off extra water and add to the top
Cover and let steam till kale is soft, about 4 min

Uncover, place kale on a dish and pour shrimp mixture on top.