Greens Powder Quotes

Gilbert took from his desk a little pink candy heart with a gold motto on it, “You are sweet,” and slipped it under the curve of Anne’s arm. Whereupon Anne arose, took the pink heart gingerly between the tips of her fingers, dropped it on the floor, ground it to powder beneath her heel, and resumed her position without deigning to bestow a glance on Gilbert.

Grandma Harper has two green bottles shaped like women with black hair painted on their heads and a yellow glass colored captain's hat that she keeps her face powder in that I want too, and a picture of a naked girl in a swing, swinging way up in the air over castles in a blue sky. I don't know why I want those things, I just do.

He saw her as the passionate spirit of innocent youth, now beleaguered by the trick which is played on youth - the trick of treachery in the body, which turns flesh into green bones. Her stupid finery was not vulgar to him, but touching. The girl was still there, still appealing from behind the breaking barricade of rouge. She had made the brave protest: I will not be vanquished. Under the clumsy coquetry, the undignified clothes, there was the human cry for help. The young eyes were puzzled, saying: It is I, inside here - what have they done to me? I will not submit. Some part of her spirit knew that the powder was making a guy of her, and hated it, and tried to hold her lover with the eyes alone. They said: Don't look at all this. Look at me. I am still here, in the eyes. Look at me, here in the prison, and help me out. Another part said: I am not old, it is illusion. I am beautifully made-up. See, I will perform the movements of youth. I will defy the enormous army of age.

Sea-foam white lace bloomed from the sweeping neckline, washing upon her breast from the powder-green ocean of silk that made up the dress. A red sash covered the waist, forming an inverted peak that separated the bodice from the explosion of skirts beneath. Patterns of clear green beads were embroidered in whorls and vines across the whole of it, and bone-colored stitching stretched along the ribs.

Sunday Meat Loaf 2.5 pounds ground chuck 1 cup oats 4.5-ounce can chopped green chilies ½ cup milk ½ cup minced onion 2 eggs*  2 teaspoons salt 2 teaspoons chili powder About 2 hours before serving, preheat oven to 350 degrees. Bake 1½ hours.

Thank ye, miss, I’d like that,’ Elleth said as they passed the green haired woman, who smiled at Elleth with what looked to her like pity. Well, she didn’t need pity now did she? She’d found a life, and a lady she would be. Mamma would be so proud.

Vida Winter's appearance was not calculated for concealment. She was an ancient queen, sorceress or goddess. Her stiff figure rose regally out of a profusion of fat purple and red cushions. Draped around her shoulders, the folds of the turquoise-and-green cloth that had cloaked her body did not soften the rigidity of her frame. Her bright copper hair had been arranged into an elaborate confection of twists, curls and coils. Her face, as intricately lined as a map, was powdered white and finished with bold scarlet lipstick. In her lap, her hands were a cluster of rubies, emeralds and white, bony knuckles; only her nails, unvarnished, cut short and square like my own, struck an incongruous tone.

Dr. Meredith was a large, robust man, and jolly too, with rosy cheeks and this perpetual baby-powder smell. I always thought he would be better suited as a Santa Claus at the Green Oaks Mall rather than a doctor charged with the duty of delivering earth-shattering news. Maybe his appearance was supposed to soften the blow. The bad news is you have cancer. The good news is Santa Claus is your doctor. Peppermint stick for your trouble?

Hi," she said. The gloomy interior of the car lit up with a warm green glow and the scent of sage filled the air. Virginia rubbed her forefinger and thumb together, and in the mirror, Josh saw a tiny ball of green energy appear. She flicked the ball at the motorcyclist. "You missed!" Dee snapped. "Here,let me..." "Patience,Doctor,patience," Virginia said. The rubber on the bike's front tire abruptly crumbled to black powder. Spokes collapsed, the wheel buckled and the bike careered across the road, the front forks scraping a shower of sparks from the concrete. Then the bike hit the low restraining wall on the bay side of the road and the rider was catapulted over it, disappearing without a sound. "Subtle,as always, Virginia," Dee said.

Like an arrow sprung from a bow Betty flashed past the Colonel and out on the green. Scarcely ten of the long hundred yards had been covered by her flying feet when a roar of angry shouts and yells warned Betty that the keen-eyed savages saw the bag of powder and now knew they had been deceived by a girl.

I took out my last batch of chocolates; a handful of dark and light truffles rolled in spiced cocoa powder. There's cardamom, for comfort; vanilla seeds for sweetness; green tea, rose and tamarind for harmony and goodwill. Sprinkled with gold leaf, they look like tiny Christmas baubles; prettily scented; perfectly round- how could she resist these?

Death didn't happen like I expected it to. There was no Grim Reaper, no chorus of angels, no army of demons. And my life didn't flash before my eyes. Death was the color of softness, a delicate green under a thin film of baby powder. There was nothing but soft random thoughts and picture, drifting through me like a child's breath blowing through a dandelion after making a wish. And as I died, I was held by my love. I wanted to soak up her love and smuggle it with me to wherever my soul was headed. -character Ron (Broken)

Perhaps Time itself was draining off down an immense glass, with powdered darkness falling after to bury all.

Golf is so scenic that it makes me want to compose haikus on the greens. Mini-golf makes me want to write even shorter poetry.

Spring returns to my lonely chamber, Once more spring grass is lush and green. Some red plum blossoms are open, Others have yet to bloom. I grind tea bricks into fine jade powder In a pot carved with azure clouds, Still under the spell of the morning's dream, Till all of a sudden I am woken By a jug of spring. Flower shadows press at the double gate, Pale moonlight silvers the translucent curtains. A beautiful evening! Three times in two years We've missed the spring. Come back without further ado And let's enjoy our fill of this spring!

The walls were hung with rich tapestries representing the Triumph of Beauty. A large press, inlaid with agate and lapis-lazuli, filled one corner, and facing the window stood a curiously wrought cabinet with lacquer panels of powdered and mosaiced gold, on which were placed some delicate goblets of Venetian glass, and a cup of dark-veined onyx. Pale poppies were broidered on the silk coverlet of the bed, as though they had fallen from the tired hands of sleep, and tall reeds of fluted ivory bare up the velvet canopy, from which great tufts of ostrich plumes sprang, like white foam, to the pallid silver of the fretted ceiling. A laughing Narcissus in green bronze held a polished mirror above its head. On the table stood a flat bowl of amethyst.

There was once a town in the heart of America where all life seemed to live in harmony with its surroundings. The town lay in the midst of a checkerboard of prosperous farms, with fields of grain and hillsides of orchards where, in spring, white clouds of bloom drifted above the green fields. In autumn, oak and maple and birch set up a blaze of color that flamed and flickered across a backdrop of pines. Then foxes barked in the hills and deer silently crossed the fields, half hidden in the mists of the fall mornings. Along the roads, laurel, viburnum, and alder, great ferns and wildflowers delighted the traveler's eye through much of the year. Even in winter the roadsides were places of beauty, where countless birds came to feed on the berries and on the seed heads of the dried weeds rising above the snow. The countryside was, in fact, famous for the abundance and variety of its bird life, and when the flood of migrants was pouring through in spring and fall people traveled from great distances to observe them. Others came to fish the streams, which flowed clear and cold out of the hills and contained shady pools where trout lay. So it had been from the days many years ago when the first settlers raised their homes, sank their wells, and built their barns. Then a strange blight crept over the area and everything began to change. Some evil spell had settled on the community: mysterious maladies swept the flocks of chickens, the cattle, and sheep sickened and died. Everywhere was a shadow of death. The farmers spoke of much illness among their families. In the town the doctors had become more and more puzzled by new kinds of sickness appearing among their patients. There had been sudden and unexplained deaths, not only among adults but even among children whoe would be stricken suddently while at play and die within a few hours. There was a strange stillness. The birds, for example--where had they gone? Many people spoke of them, puzzled and disturbed. The feeding stations in the backyards were deserted. The few birds seen anywhere were moribund; they trembled violently and could not fly. It was a spring without voices. On the mornings that had once throbbed with the dawn chorus of robins, catbirds, doves, jays, wrens, and scores of other bird voices there was no sound; only silence lay over the fields and woods and marsh. On the farms the hens brooded, but no chicks hatched. The farmers complained that they were unable to raise any pigs--the litters were small and the young survived only a few days. The apple trees were coming into bloom but no bees droned among the blossoms, so there was no pollination and there would be no fruit. The roadsides, once so attractive, were now lined with browned and withered vegetation as though swept by fire. These, too, were silent, deserted by all living things. Even the streams were not lifeless. Anglers no longer visited them, for all the fish had died. In the gutters under the eaves and between the shingles of the roofs, a white granular powder still showed a few patches; some weeks before it had fallen like snow upon the roofs and the lawns, the fields and streams. No witchcraft, no enemy action had silenced the rebirth of life in this stricken world. The people had done it to themselves.

The sun shone with all the gaiety and promise of early summer. The new green leaves glistened with it, and the apple and pear blossoms, just past their prime, drifted in the warm air like white butterflies, powdering the orchard floor with their bruised petals.

Tea first came to Japan in the sixth century by way of Japanese Buddhist monks, scholars, warriors, and merchants who traveled to China and brought back tea pressed into bricks. It was not until 1911, during the Song dynasty, that the Japanese Buddhist priest Eisai (also known as Yosai) carried home from China fine-quality tea seeds and the method for making matcha (powdered green tea). The tea seeds were cultivated on the grounds of several Kyoto temples and later in such areas as the Uji district just south of Kyoto. Following the Chinese traditional method, Japanese Zen monks would steam, dry, then grind the tiny green tea leaves into a fine powder and whip it with a bamboo whisk in boiling water to create a thick medicinal drink to stimulate the senses during long periods of meditation.

So what does matcha taste like, if you've never had it? It's commonly described as tasting "green," which is true, albeit begging the question. Good matcha is naturally very sweet, a plant sweetness quite unlike bad matcha sweetened with sugar, which is common in shelf-table convenience store drinks and at coffee places. When you're drinking matcha, even high quality stuff, you can rub your tongue against the roof of your mouth and feel that it was whipped up from a powder. If you like the scent of newly mown grass, you would probably enjoy matcha. It's not much like brewed green tea at all.

A high forehead was topped with thick curls, jet black like her own and without even a trace of powder, lengthening into an elegantly beribboned queue which hung down past his shoulder blades. Most remarkable, however, were his eyes, which were the most extraordinary color of green that she had ever seen.

6 apples 1 bunch grapes 20 ounces frozen peaches 20 ounces frozen blueberries 15 ounces frozen strawberries 10 ounces frozen mixed berries 6 ounces of mango chunks 3 bananas 1 bunch kale 20 ounces spinach 20 ounces spring mix greens Stevia sweetener (packets) Bag of ground flaxseeds (often in vitamin section) Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) Raw or unsalted nuts and seeds to snack on Detox tea (by Triple Leaf or Yogi brands) Sea salt (or any uniodized sea salt) OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior

Her mother had smelled of cold and scales, her father of stone dust and dog. She imagined her husband's mother, whom she had never met, had a whiff of rotting apples, though her stationary had stunk of baby powder and rose perfume. Sally was starch, cedar, her dead grandmother sandalwood, her uncle, swiss cheese. People told her she smelled like garlic, like chalk, like nothing at all. Lotto, clean as camphor at his neck and belly, like electrified pennies at the armpit, like chlorine at the groin. She swallowed. Such things, details noticed only on the edges of thought would not return. 'Land,' Mathilde said, 'odd name for a guy like you.' 'Short for Roland,' the boy said. Where the August sun had been steaming over the river, a green cloud was forming. It was still terrifically hot, but the birds had stopped singing. A feral cat scooted up the road on swift paws. It would rain soon. 'Alright Roland,' Mathilde said, suppressing as sigh, 'sing your song.

What looks good to you?” he asked as if we were out for ice cream. Rocky road or pistachio? Like my Corvette sitting back in the shop, he had a penchant for American-made classics, the ones Detroit had long-since forgotten it once knew how to make. Slowly, I walked around looking at each one—the acid green Shelby Mustang with white racing stripes, the powder blue Ford Fairlane, the black Chevy Bel-Air— each in pristine condition and only because his blood and sweat coursed through them as surely as gasoline. But if he was serious that I could take my pick and drive it out of here, there was only one choice for me: the cherry red 1955 Ford Bronco.

What treasures lay inside! Yes, here were the colors that she had asked for: red, pink, yellow, blue, green, black- all in powder form, of course, not like the one or two bottles of liquid food color that were available at the Lebanese supermarket in town; those were not at all modern- some big blocks of marzipan, and, as always, June had included some new things for Angel to try. This time there were three tubes that looked rather like thick pens. She picked one upend examined it: written along its length were the words 'Gateau Graffito,' and underneath, written in uppercase letters, was the word 'red.' Reaching for the other two pens- one marked 'green' and the other 'black'- she saw a small printed sheet lying at the bottom of the bubblewrap nest. It explained that these pens were filled with food color, and offered a picture showing how they could be used to write fine lines or thick lines, depending on how you held them. It also guaranteed that the contents were kosher. Eh, now her cakes were going to be more beautiful than ever!

I hold back too and remain like the last-minute toppings of things. My stories are dusted powdered sugar and mango glaze. I can’t tell my friend about the thick, bittersweet fillings of castles and vanilla black tea, or the rich, spongy cake of new friends and songs. I can’t talk about the motorbike wind and green and stone I baked into crusty bread and into the baker.

I never leave home without my cayenne pepper. I either stash a bottle of the liquid extract in my pocket book or I stick it in the shopping cart I pull around with me all over Manhattan. When it comes to staying right side up in this world, a black woman needs at least three things. The first is a quiet spot of her own, a place away from the nonsense. The second is a stash of money, like the cash my mother kept hidden in the slit of her mattress. The last is several drops of cayenne pepper, always at the ready. Sprinkle that on your food before you eat it and it’ll kill any lurking bacteria. The powder does the trick as well, but I prefer the liquid because it hits the bloodstream quickly. Particularly when eating out, I won’t touch a morsel to my lips ‘til it’s speckled with with cayenne. That’s just one way I take care of my temple, aside from preparing my daily greens, certain other habits have carried me toward the century mark. First thing I do every morning is drink four glasses of water. People think this water business is a joke. But I’m here to tell you that it’s not. I’ve known two elderly people who died of dehydration, one of whom fell from his bed in the middle of the night and couldn’t stand up because he was so parched. Following my water, I drink 8 ounces of fresh celery blended in my Vita-mix. The juice cleanses the system and reduces inflammation. My biggest meal is my first one: oatmeal. I soak my oats overnight so that when I get up all I have to do is turn on the burner. Sometimes I enjoy them with warm almond milk, other times I add grated almonds and berries, put the mixture in my tumbler and shake it until it’s so smooth I can drink it. In any form, oats do the heart good. Throughout the day I eat sweet potatoes, which are filled with fiber, beets sprinkled with a little olive oil, and vegetables of every variety. I also still enjoy plenty of salad, though I stopped adding so many carrots – too much sugar. But I will do celery, cucumbers, seaweed grass and other greens. God’s fresh bounty doesn’t need a lot of dressing up, which is why I generally eat my salad plain. From time to time I do drizzle it with garlic oil. I love the taste. I also love lychee nuts. I put them in the freezer so that when I bite into them cold juice comes flooding out. As terrific as they are, I buy them only once in awhile. I recently bit into an especially sweet one, and then I stuck it right back in the freezer. “Not today, Suzie,” I said to myself, “full of glucose!” I try never to eat late, and certainly not after nine p.m. Our organs need a chance to rest. And before bed, of course, I have a final glass of water. I don’t mess around with my hydration.

Curried Chicken and Quinoa Salad INGREDIENTS 3 ounces cooked chicken breast, cooled ¼ teaspoon curry powder ¼ cup nonfat Greek yogurt ¼ cup cooked quinoa ¼ cup chopped apple ½ celery stalk, green parts only, finely chopped 1 tablespoon golden raisins 2 cups chopped fresh spinach DIRECTIONS 1. In a bowl, mix all the ingredients together except the spinach. 2. Serve the salad over the spinach.

Grandma, he had often wanted to say, Is this where the world began? For surely it had begun in no other than a place like this. The kitchen, without doubt, was the center of creation, all things revolved about it; it was the pediment that sustained the temple. Eyes shut to let his nose wander, he snuffed deeply. He moved in the hell-fire steams and sudden baking-powder flurries of snow in this miraculous climate where Grandma, with the look of the Indies in her eyes and the flesh of two warm hens in her bodice, Grandma of the thousand arms, shook, basted, whipped, beat, minced, diced, peeled, wrapped, salted, stirred. Blind, he touched his way to the pantry door. A squeal of laughter rang from the parlor, teacups tinkled. But he moved on into the cool underwater green and wild-persimmon country where the slung and hanging odor of creamy bananas ripened silently and bumped his head. Gnats fizzed angrily about vinegar cruets and his ears. He opened his eyes. He saw bread waiting to be cut into slices of warm summer cloud, doughnuts strewn like clown hoops from some edible game. The faucets turned on and off in his cheeks. Here on the plum-shadowed side of the house with maple leaves making a creek-water running in the hot wind at the window he read spice-cabinet names.

He thanked me with a smiling nod, measured out a few minims of the red tincture and added one of the powders. The mixture, which was at first of a reddish hue, began, in proportion as the crystals melted, to brighten in colour, to effervesce audibly, and to throw off small fumes of vapour. Suddenly and at the same moment, the ebullition ceased and the compound changed to a dark purple, which faded again more slowly to a watery green. My visitor, who had watched these metamorphoses with a keen eye, smiled, set down the glass upon the table, and then turned and looked upon me with an air of scrutiny. "And now," said he, "to settle what remains. Will you be wise? will you be guided? will you suffer me to take this glass in my hand and to go forth from your house without further parley? or has the greed of curiosity too much command of you? Think before you answer, for it shall be done as you decide. As you decide, you shall be left as you were before, and neither richer nor wiser, unless the sense of service rendered to a man in mortal distress may be counted as a kind of riches of the soul. Or, if you shall so prefer to choose, a new province of knowledge and new avenues to fame and power shall be laid open to you, here, in this room, upon the instant; and your sight shall be blasted by a prodigy to stagger the unbelief of Satan.

turquoise-and-green cloth that cloaked her body did not soften the rigidity of her frame. Her bright copper hair had been arranged into an elaborate confection of twists, curls and coils. Her face, as intricately lined as a map, was powdered white and finished with bold scarlet lipstick. In her lap, her hands were a cluster of rubies, emeralds and white, bony knuckles; only her nails, unvarnished, cut short and square like my own, struck an incongruous note.

Then Bacchus and Silenus and the Maenads began a dance, far wilder than the dance of the trees; not merely a dance of fun and beauty (though it was that too) but a magic dance of plenty, and where their hands touched, and where their feet fell, the feast came into existence- sides of roasted meat that filled the grove with delicious smells, and wheaten cakes and oaten cakes, honey and many-colored sugars and cream as thick as porridge and as smooth as still water, peaches, nectarines, pomegranates, pears, grapes, straw-berries, raspberries- pyramids and cataracts of fruit. Then, in great wooden cups and bowls and mazers, wreathed with ivy, came the wines; dark, thick ones like syrups of mulberry juice, and clear red ones like red jellies liquefied, and yellow wines and green wines and yellow-green and greenish-yellow. But for the tree people different fare was provided. When Lucy saw Clodsley Shovel and his moles scuffling up the turf in various places (when Bacchus had pointed out to them) and realized that the trees were going to eat earth it gave her rather a shudder. But when she saw the earths that were actually brought to them she felt quite different. They began with a rich brown loam that looked almost exactly like chocolate; so like chocolate, in fact, that Edmund tried a piece of it, but he did not find it all nice. When the rich loam had taken the edge off their hunger, the trees turned to an earth of the kind you see in Somerset, which is almost pink. They said it was lighter and sweeter. At the cheese stage they had a chalky soil, and then went on to delicate confections of the finest gravels powdered with choice silver sand. They drank very little wine, and it made the Hollies very talkative: for the most part they quenched their thirst with deep draughts of mingled dew and rain, flavored with forest flowers and the airy taste of the thinnest clouds.

She asked, “Are you well?” “Yes.” His voice was a deep rasp. “Are you?” She nodded, expecting him to release her at the confirmation. When he showed no signs of moving, she puzzled at it. Either he was gravely injured or seriously impertinent. “Sir, you’re…er, you’re rather heavy.” Surely he could not fail to miss that hint. He replied, “You’re soft.” Good Lord. Who was this man? Where had he come from? And how was he still atop her? “You have a small wound.” With trembling fingers, she brushed a reddish knot high on his temple, near his hairline. “Here.” She pressed her hand to his throat, feeling for his pulse. She found it, thumping strong and steady against her gloved fingertips. “Ah. That’s nice.” Her face blazed with heat. “Are you seeing double?” “Perhaps. I see two lips, two eyes, two flushed cheeks…a thousand freckles.” She stared at him. “Don’t concern yourself, miss. It’s nothing.” His gaze darkened with some mysterious intent. “Nothing a little kiss won’t mend.” And before she could even catch her breath, he pressed his lips to hers. A kiss. His mouth, touching hers. It was warm and firm, and then…it was over. Her first real kiss in all her five-and-twenty years, and it was finished in a heartbeat. Just a memory now, save for the faint bite of whiskey on her lips. And the heat. She still tasted his scorching, masculine heat. Belatedly, she closed her eyes. “There, now,” he murmured. “All better.” Better? Worse? The darkness behind her eyelids held no answers, so she opened them again. Different. This strange, strong man held her in his protective embrace, and she was lost in his intriguing green stare, and his kiss reverberated in her bones with more force than a powder blast. And now she felt different. The heat and weight of him…they were like an answer. The answer to a question Susanna hadn’t even been aware her body was asking. So this was how it would be, to lie beneath a man. To feel shaped by him, her flesh giving in some places and resisting in others. Heat building between two bodies; dueling heartbeats pounding both sides of the same drum. Maybe…just maybe…this was what she’d been waiting to feel all her life. Not swept her off her feet-but flung across the lane and sent tumbling head over heels while the world exploded around her. He rolled onto his side, giving her room to breathe. “Where did you come from?” “I think I should ask you that.” She struggled up on one elbow. “Who are you? What on earth are you doing here?” “Isn’t it obvious?” His tone was grave. “We’re bombing the sheep.” “Oh. Oh dear. Of course you are.” Inside her, empathy twined with despair. Of course, he was cracked in the head. One of those poor soldiers addled by war. She ought to have known it. No sane man had ever looked at her this way. She pushed aside her disappointment. At least he had come to the right place. And landed on the right woman. She was far more skilled in treating head wounds than fielding gentlemen’s advances. The key here was to stop thinking of him as an immense, virile man and simply regard him as a person who needed her help. An unattractive, poxy, eunuch sort of person. Reaching out to him, she traced one fingertip over his brow. “Don’t be frightened,” she said in a calm, even tone. “All is well. You’re going to be just fine.” She cupped his cheek and met his gaze directly. “The sheep can’t hurt you here.

What is the sea for the man who has loved and left her? She is fire-water, whisky, rum, a roric flame. She is a green-eyed witch; she speaks in tongues. Her coral rings are forged of skeletons; her white shoulders glisten with the dust of powdered bones. She is memory, the number of numbers, the eye of the world, the mirror of the sea. What is the ocean for the sailor who has loved and left her? The one lover who dissolves the night. A bottomless glass of moonshine. And sailors? All sea-talkers. The sons of mermen.

Melissa turned back to the mirror and drew a breath; the girl she knew was gone. In her place was a woman in rustling green silk and emeralds, a woman who would turn heads at the ball. From the top of her powdered head to the soles of her silk shod feet, she was elegantly dressed and more than ready to attend the ball. The earrings fell from her ears in waterfalls of tiny emeralds and her necklace was a heavy engraved affair of gold, the emeralds in the scrolled settings large and dazzling. Green suited her it seemed.

2 cups water 1 tablespoon whole cloves 1 teabag green tea 1 teaspoon FOS powder 2 teaspoons allulose (optional) Additional sweetener to taste 1 cinnamon stick (optional) In a small saucepan, combine the water and cloves and bring to a boil. Reduce the heat and cover to maintain a low simmer for 10 minutes. Add the teabag in the last 1–2 minutes of simmering, then remove from heat. Discard teabag. Stir in the FOS, optional allulose, other sweetener, and optional cinnamon stick, and serve or sip throughout the day. MATCHA,

Now, for breakfast, she has oatmeal with ground flax seeds, hemp seeds, nuts, pea protein powder, and a sausage on the side. At lunchtime, two hard-boiled eggs, carrot sticks, celery, peanut butter or avocado, a protein smoothie (with collagen powder, 1 tablespoon of chia seeds, half a tablespoon of coconut oil, and a whole bunch of greens), and half a banana last. For a snack in the afternoon, Greek yogurt, berries, and half a protein bar. Finally, at dinner, fish or chicken, kale sautéed with avocado oil, and roasted sweet potatoes.

The fanciest grade of green tea in Japan goes by the name of gyokuro, meaning "jade dew." It consists of the newest leaves of a tea plantation's oldest tea bushes that bud in May and have been carefully protected from the sun under a double canopy of black nylon mesh. The leaves are then either steeped in boiled water or ground into a powder to make matcha (literally, "grind tea"), the thick tea served at a tea ceremony. (The powder used to make the thin tea served at a tea ceremony comes from grinding the older leaves of young tea plants, resulting in a more bitter-tasting tea.) The middle grade of green tea is called sencha, or "brew tea," and is made from the unprotected young tea leaves that unfurl in May or June. The leaves are usually steeped in hot water to yield a fragrant grassy brew to enjoy on special occasions or in fancy restaurants. For everyday tea, the Japanese buy bancha. Often containing tiny tea twigs, it consists of the large, coarse, unprotected leaves that remain on the tea bush until August. When these leaves are roasted, they become a popular tea called hojicha. When hojicha combines with popped roasted brown rice, a tea called genmaicha results.

Beyond her, along the edge of the patio, a rainbow of color danced in the evening breeze. Olive's backyard efforts had gone well beyond the leafy herb garden. Arranged in sweet clusters, with a backdrop of desert sage and tall grasses, sat well-tended terracotta pots brimming with yellow snapdragons, deep-violet lobelia, and powder-blue pansies. Even in the dimming evening light, Julia noticed a couple of butterflies flitting near the bright arrangement of petals. It was such a charming sight, and her niece had been responsible for the entire thing. There was no doubt this girl had a serious green thumb.

Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein Food for the Last Five Days • 20 ounces frozen mango chunks • 20 ounces frozen peaches • 20 ounces frozen pineapple chunks • 10 ounces frozen mixed berries • 6 ounces frozen blueberries • 6 ounces frozen strawberries • 2 apples • 5 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on CHAPTER FOUR How to Do the 10-Day Green Smoothie Cleanse The 10-Day Green Smoothie Cleanse is a truly health-transforming experience.

We knocked the head out of an empty hogshead and hoisted this hogshead to the flat roof of the chapel, where we clamped it down fast, poured in gunpowder till it lay loosely an inch deep on the bottom, then we stood up rockets in the hogshead as thick as they could loosely stand, all the different breeds of rockets there are; and they made a portly and imposing sheaf, I can tell you. We grounded the wire of a pocket electrical battery in that powder, we placed a whole magazine of Greek fire on each corner of the roof—blue on one corner, green on another, red on another, and purple on the last, and grounded a wire in each.

She will at least be decently clothed as she waits. Tomorrow I shall find her a brush and powder and whatever else a woman of her dignity requires.” Fin rolled her eyes. “Is ‘dignity’ what you call it?” Jeannot offered her his hand. Fin took it and pulled herself up from the deck. She was barefoot and her pants and shirt were stained with everything from blood to oakum to lampblack. She stretched her shirt out between her hands and considered its mottle of stains. “I’m not dignified?” she asked. When Fin looked up, Jeannot had an eyebrow cocked high and one side of his mouth was curled in amusement. “Where you are concerned, much requires redefinition.

Ingredients 2–3 cans dark red kidney beans (drained) 2 stalks celery, chopped 2 onions, chopped 2 green peppers, chopped 2–3 T olive oil 1 28-oz. can whole tomatoes 3–4 cloves garlic 3–4 T chili powder 1–2 T cumin 2–3 T fresh parsley 2–3 T oregano 1 can beer 1 cup cashews 1/2 cup raisins (optional) Heat oil in large pot; sauté onions until clear, then add celery, green pepper, and garlic; cook for 5 minutes or so. Add tomatoes (with juice; break the tomatoes into small chunks) and kidney beans; reduce to simmer. Add chili powder, cumin, parsley, oregano, beer, cashews, and raisins (opt.). Simmer as long as you want. Garnish with fresh parsley or grated cheddar cheese.

She went downstairs, following her nose to the coffee pot. Frowning, she noticed that there was no coffee. The pot looked like it had already been washed and put back, but she could smell coffee. Growling, she opened the pantry door and stepped back. What the hell is this? Quinoa, chia seeds, lentils, bran flakes, super green powder, whole oats. She slammed the door and opened it again. Yup, same stuff was there. She went to the fridge. When she opened the door and looked inside, she felt her mouth drop. One dozen eggs, whole milk, cottage cheese, bottled water, a drawer of green leaves, another drawer of vegetables, and yogurt. The man didn't even have a microwave. "I'm gonna fuckin' die.

Marie Antoinette would have loved this place!" Piper Donovan stood agape, her green eyes opened wide, as she took in the magical space. Crystal chandeliers, dripping with glittering prisms, hung from the mirrored ceiling. Gilded moldings crowned the pale pink walls. Gleaming glass cases displayed vibrant fruit tarts, puffy éclairs, and powdered beignets. Exquisitely decorated cakes of all flavors and sizes rested on pedestals alongside trays of pastel meringues and luscious napoleons. Cupcakes, cookies, croissants, and cream-filled pastries dusted with sugar or drizzled with chocolate beckoned from the shelves. "It's unbelievable," she whispered. "I feel like I've walked into a jewel box---one made of confectioners' sugar but a jewel box nonetheless.

I call this our Thursday special. We have it regularly." This was a lie. In all the years not one single dish resembled another. Was this one from the deep green sea? Had that one been shot from blue summer air? Was it a swimming food or a flying food, had it pumped blood or chlorophyll, had it walked or leaned after the sun? No one knew. No one asked. No one cared. The most people did was stand in the kitchen door and peer at the baking-powder explosions, enjoy the clangs and rattles and bangs like a factory gone wild where Grandma stared half blindly about, letting her fingers find their way among canisters and bowls. Was she conscious of her talent? Hardly. If asked about her cooking, Grandma would look down at her hands which some glorious instinct sent on journeys to be gloved in flour, or to plumb disencumbered turkeys, wrist-deep in search of their animal souls. Her gray eyes blinked from spectacles warped by forty years of oven blasts and blinded with strewings of pepper and sage, so she sometimes flung cornstarch over steaks, amazingly tender, succulent steaks! And sometimes dropped apricots into meat loaves, cross-pollinated meats, herbs, fruits, vegetables with no prejudice, no tolerance for recipe or formula, save that at the final moment of delivery, mouths watered, blood thundered in response. Her hands then, like the hands of Great-grandma before her, were Grandma's mystery, delight, and life. She looked at them in astonishment, but let them live their life the way they must absolutely lead it.

SERVES 3 1 mango, peeled, pitted, and cubed 2 tablespoons chopped fresh cilantro 4 green onions, thinly sliced 1 medium red bell pepper, seeded and chopped ½ cup frozen corn, thawed, or fresh corn off the cob 3 cups cooked black beans or 2 (15-ounce) cans no- or low-salt black beans, drained and rinsed 3 tablespoons fresh lime juice 1 teaspoon minced fresh garlic 1 teaspoon dried oregano 1 teaspoon ground cumin dash chili powder 9 cups chopped romaine lettuce If using fresh corn, water sauté for 5 minutes or until tender. Mix all the ingredients except the lettuce in a bowl. Let stand for at least 15 minutes. Serve on top of the lettuce. Note: The vegetable mixture without the mango can be made a day ahead and refrigerated. Add the mango and a splash of lime juice just before serving.

free copy of Donald Duck that fell through the letter box one autumn day, featuring a lottery with a thousand wristwatches (a thousand iPads in today’s youth economy) to give away. Not to mention the content. Donald Duck as a teacher. The nephews squash an ice cream onto their weary uncle’s forehead. Wasting a whole ice cream without a second thought! At some point, from that same America, packets of green-and-white powder arrived that a housewife could instantly transform into a pan of soup. ‘California’, the concoction was called. ‘California,’ we whispered. California. In the provincial town where I grew up, we lugged the cabbage, lettuce and potatoes we’d grown on our allotment past several new factories on the Marshallweg, a road named after a general who, as I understood it, had paid to set up all

Queen of the Night Salsa 2.0 This is a jazzed-up version of an earlier recipe from our Precious Darlin’ George. He is ever seeking new and more delicious ways to please us and we adore him for this and other reasons.   MIX ALL THIS stuff together—1 15-ounce can drained and rinsed black beans, 1 11-ounce can Niblets corn, 1 small can chopped green chilis, 1 small can chopped black olives, 2 to 3 chopped fresh tomatoes, at least 8 ounces shredded Monterey Jack, 1 bunch chopped green onions, some cilantro (fresh or dried, to taste), 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 to 3/4 of a 16-ounce bottle of Wishbone Robusto Italian dressing, and a whole big lot of chopped-up bacon. Obviously, the more bacon, the better—duh. Chill all that overnight in the refrigerator and then eat it all at one sitting the next day with Fritos.

Cool green foods became the natural choice in restaurants and teahouses. Matcha, the powdered green tea used for the tea ceremony, flavored ice cream, jewel-like gelatin cubes, and sweet whipped cream eaten in parfaits and layered with grapes, pineapple chunks, and chewy white mochi balls. There were Japanese-style snow cones, huge hills of shaved ice drizzled with green tea syrup, along with green tea-flavored mousse and tea-tainted sponge cake. Matcha flavored savory items too, including green tea noodles served hot in dashi soup, as well as chilled and heaped on a bamboo draining mat with a cold dipping sauce of dashi, mirin, and soy. There was green tea-flavored wheat gluten and the traditional Kyoto-style dish of white rice topped with thin petals of sashimi that you "cooked" at the table by drenching it with brewed green tea from a tiny teapot.

I spent most of the afternoon tempering the new batch of couverture and working on the window display. A thick covering of green tissue paper for the grass. Paper flowers- daffodils and daisies, Anouk's contribution- pinned to the window frame. Green-covered tins that had once contained cocoa powder, stacked up against each other to make a craggy mountainside. Crinkly cellophane paper wraps it like a covering of ice. Running past and winding into the valley, a river of blue silk ribbon, upon which a cluster of houseboats sits quiet and unreflecting. And below, a procession of chocolate figures, cats, dogs, rabbits, some with raisin eyes, pink marzipan ears, tails made of licorice-whips, with sugar flowers between their teeth... And mice. On every available surface, mice. Running up the sides of the hill, nestling in corners, even on the riverboats. Pink and white sugar coconut mice, chocolate mice of all colors, variegated mice marbled through with truffle and maraschino cream, delicately tinted mice, sugar-dappled frosted mice. And standing above them, the Pied Piper resplendent in his red and yellow, a barley-sugar flute in one hand, his hat in the other. I have hundreds of molds in my kitchen, thin plastic ones for the eggs and the figures, ceramic ones for the cameos and liqueur chocolates. With them I can re-create any facial expression and superimpose it upon a hollow shell, adding hair and detail with a narrow-gauge pipe, building up torso and limbs in separate pieces and fixing them in place with wires and melted chocolate.... A little camouflage- a red cloak, rolled from marzipan. A tunic, a hat of the same material, a long feather brushing the ground at his booted feet. My Pied Piper looks a little like Roux, with his red hair and motley garb.

Then just when I thought I was going to really break down for a good cry, I remembered a large bag of pistachio nuts in the back of the pantry. I don't know what made me think of them. I had hidden them beneath several packages of dried pasta. Sam liked pistachio nuts. I bought them for a cake recipe I had seen in Gourmet. I stood up like a sleepwalker, my hands empty of sheets or shoes. I would take care of all this once the cake was in the oven. The recipe was from several months ago. I didn't remember which issue. I would find it. I would bake a cake. My father liked exotic things. On the rare occasions we went out to dinner together over the years, he always wanted us to go to some little Ethiopian restaurant down a back alley or he would say he had to have Mongolian food. He would like this cake. It was Iranian. There was a full tablespoon of cardamom sifted in with the flour, and I could imagine that it would make the cake taste nearly peppered, which would serve to balance out all the salt. I stood in the kitchen, reading the magazine while the sharp husks of the nuts bit into the pads of my fingers. I rolled the nut meat between my palms until the bright spring green of the pistachios shone in my hands, a fist full of emeralds. I would grind the nuts into powder without letting them turn to paste. I would butter the parchment paper and line the bottom of the pan. It was the steps, the clear and simple rules baking, that soothed me. My father would love this cake, and my mother would find this cake interesting, and Sam wouldn't be crazy about it but he'd be hungry and have a slice anyway. Maybe I could convince Camille it wasn't a cake at all. Maybe I could bring them all together, or at least that's what I dreamed about while I measured out the oil.

Storm Island is a little south of here,” explained Frank, opening a chart. “It’s nothing but a pile of rocks in the sea, according to Worth. The light hasn’t been used in years, since there’s no more shipping from Larchmont.” They left the harbor and headed the boat south on the blue-green sea. The white dunes of the beach were far over to their right. The horizon was a line where the powder-blue sky met the darker hue of the ocean. Then a pile of jumbled rocks came into view. “Must be Storm Island,” Frank said briefly. As they came closer, they saw that the islet was indeed nothing but a mass of rock, about a hundred yards long. From its center rose a conical wooden tower with a black roof and gaping windows. They landed at a little stone jetty and tied up the boat, then mounted some stone steps that apparently led to a path to the lighthouse. Quickly the boys looked around for the gangling figure of the professor. No one was in sight.

I spent another sleepless night in my apartment and in the early hours of the morning I snuck once more into my little kitchen, to prepare a huge torta di ricotta. I needed a cheesecake: it was the only thing that could give me the peace of mind I craved. Had I been too hasty in offering to give l'Inglese lessons? I asked myself, as I ground green almonds with my pestle. The power of my wrist quickly turned the almonds to powder. If only I could grind my worries away as easily. I beat the ricotta, egg yolks, honey, sugar, lemon juice, and rind into the almonds. I beat and beat and beat the mixture until a sweat formed on my brow and my body began to glow with warmth. Even then I did not stop beating. I welcomed the exhaustion that began to creep up on me: I could feel the healing power of my cooking. Really I knew nothing about l'Inglese. Nothing at all. Except that everything about him spelled danger to an inexperienced woman like me. I was afraid of him, yet could not bear the thought of not seeing him again. I was always thinking of him, imagining our next meeting: amusing myself with every possible scenario. I whisked the egg whites into peaks in a matter of seconds. I reasoned that I had been right to speak out to him when I did. I knew how I would have hated myself if I had let the moment slip by. I knew how wretched and foolish I would have felt at my impotence, and yet this turbulence inside me was almost as bad. Acrobatic butterflies fluttered in my stomach, however much I tried to feed them into submission. When the torta had baked to a golden, angel-scented crust, and after waiting impatiently for it to cool, I helped myself to a large slice with a thick dollop of cream. Ooh, it was good. I mopped up every crumb from the plate with my finger. Then I switched out the lights and climbed back into bed. I resigned myself to the thought that what was done could not be undone and drifted into a lemon-flavored sleep.

ASPARAGUS WITH ROASTED GARLIC AND OLIVE OIL Asparagus packs a lot of health benefits into a little package. The little bit of extra effort required to roast the garlic will be more than worth it to liven up a batch. Makes 2 servings 1 head garlic Extra-virgin olive oil ½ pound asparagus, trimmed and cut into 2-inch pieces 1 tablespoon ground pecans or almonds ½ teaspoon onion powder Preheat the oven to 400°F. Peel off the papery layers from the garlic head, then slice off the top ¼ inch to expose the garlic cloves. Place in the center of a square of foil and drizzle with olive oil. Seal the garlic in the foil and place in a shallow pan. Bake for 30 minutes. Remove from the foil and let cool. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the asparagus and cook, stirring, until bright green, 3 to 4 minutes. Sprinkle with the ground pecans or almonds and then the onion powder. Squeeze the roasted garlic out of the skins into the pan. Continue to cook the asparagus, stirring, until the asparagus is crisp-tender, 1 to 2

And new physical problems are arising almost daily. I'm getting problems from a painful trapped nerve in my shoulder, where my rucksack strap has been pinching it, and I can't straighten my arm above shoulder level - soon I will be limping like Richard III. By now my back is covered with eczema, the result of a perpetually sodden shirt and rucksack pressed against it day after day in this heat. In one place my pack has rubbed a painful hole in my skin through the eczema; carrying my rucksack was unpleasant before, but now it is purgatory. This eczema must be partly due to eating bad food for so long - I never had this problem at home. I'm expecting my teeth and hair to start falling out before long, and I've got more or less a permanent acid indigestion from eating so much junk. Week after week I've lived on lukewarm Coca-Cola, stale buns and doughnuts, slurps, green bananas, powdered milk and far too many cigarettes. With all the rubbishy food and sugar soft drinks I've been consuming, I'll see the east coast through a hypoglycaemic haze.

Az, this one's for you.' The shadowsinger's brows lifted, but his scarred hand extended to take the present. Elain turned from where she'd been spreaking to Nesta. 'Oh, that's from me.' Azriel's face didn't so much as shift at the words. Not even a smile as he opened the present and revealed- 'I had Madja make it for me,' Elain explained. Azriel's brows narrowed at the mention of the family's preferred healer. 'It's a powder to mix in with any drink.' Silence. Elain bit her lip and then smiled sheepishly. 'It's for the headaches everyone always gives you. Since you rub your temples so often.' Silence again. Then Azriel tipped his head back and laughed. I'd never heard such a sound, deep and joyous. Cassian and Rhys joined him, the former grabbing the bottle from Azriel's hand and examining it. 'Brilliant, 'Cassian said. Elain smiled again, ducking her head. Azriel mastered himself enough to say, 'Thank you.' I'd never seen his hazel eyes so bright, the hues of green amid the brown and grey like veins of emerald. 'This will be invaluable.' 'Prick, ' Cassian said, but laughed again.

By then we lived in a small town an hour outside of Minneapolis in a series of apartment complexes with deceptively upscale names: Mill Pond and Barbary Knoll, Tree Loft and Lake Grace Manor. She had one job, then another. She waited tables at a place called the Norseman and then a place called Infinity, where her uniform was a black T-shirt that said GO FOR IT in rainbow glitter across her chest. She worked the day shift at a factory that manufactured plastic containers capable of holding highly corrosive chemicals and brought the rejects home. Trays and boxes that had been cracked or clipped or misaligned in the machine. We made them into toys—beds for our dolls, ramps for our cars. She worked and worked and worked, and still we were poor. We received government cheese and powdered milk, food stamps and medical assistance cards, and free presents from do-gooders at Christmastime. We played tag and red light green light and charades by the apartment mailboxes that you could open only with a key, waiting for checks to arrive. “We aren’t poor,” my mother said, again and again. “Because we’re rich in love.

Here are some of the remedios, and what they were used for by the old curanderas. For calentura (fever), for de sauco (elderberry) flowers were placed in a jar of water, and soaked for twenty-four hours, then strained through a cloth, and the water given to the sick one. This was used either fresh or dry. Polvos de coyote is like a small tomato bush. In the spring it has a white flower, later a small green berry, which looks like a tiny tomato, about the size of a small marble. In the fall this berry dries up into a pod, and inside this is a grey powder. This powder was blown into the ears to cure sordera (deafness). The reason for its name, polvo de coyote, is that it grows on the mesa, where the coyotes roam. Yerba de la golondrina (swallow's herb) was used as an inguente (salve). This yerba was picked green and hung up to dry. When dry, it was ground into a powder and mixed with sheep tallow for a salve. It was used for wounds, cuts, and sores. Yerba de la golondrina, or swallow's herb, grows close to the ground and has small round leaves, and looks like a small fern. The reason for the name is that the swallows eat the leaves of this yerba. Yerba de la golondrina grows only in the southern part of the state.

So this is what a black pepper pork bun really tastes like!" The bun is flaky, and crispy, like a piecrust! The juicy pork filling is seasoned with just enough black pepper to give it a good bite! All the minced green onion mixed in with it makes it even better! The whole thing is overflowing with the mellow and meaty umami goodness of ground pork! "IT'S SOOO GOOD!" "Look! There it is! That's Soma Yukihira's booth!" "Really? Interesting! Wasn't he one of the finalists in this year's Classic?" "Hmm. This meat filling is way too weak as is. Juiciness, richness, umami... it's way short on all of those. The bun itself is probably good enough. Maybe I should up the ratio of rib meat..." "Yo. How're the test recipes going? There are a whole lot of other exclusively Chinese seasonings you can try, y'know. Oyster sauce, Xo spicy seafood sauce and a whole mountain of spices. I did a Dongpo Pork Bowl for the Classic, so I know all too well how deep that particular subject gets." "Oh, right! Now I see it. Chinese "Ma-La" flavor is just another combination of spices! Everything I learned about spices from my curry dish for the Prelims... ... I should be able to use in this too! Thanks, Nikumi!" "H-hey! Don't grab my hand like that!" How about this? Fresh-ground black pepper... ... and some mellow, fragrant sesame oil! When you're making anything Chinese, you can't forget the five-spice powder. I'll also knead in some star anise to enhance the flavor of the pork! Then add sliced green onions and finish by wrapping the mixture in the dough

I still cherish my childhood memories of the sun opening the dusky eyelids of the west and the misty mornings against the backdrop of of Kgalatlou Mountain. The green prime of summer, twingling leaves of acacia yrees of Manthakge Plains, pure clear sky, the smooth plough fields and lush green meadows. In winter, that green carpet will be replaced by drearily looking land like a dim picture of the drowned past, all signs of life and feeling gone out of it, with the plough fields scorched and naked, the streams of Manyane silent, and the grass of the meadows looking like burned powder.  I still remember and cherish the touch of autumn nights and the ruddy moon leaning over Madibong. When I think about this, a sorrowful silent tear always roll down my cheek, I become sad and gripped by grief because of what has now become of the land of my forefathers. I have known and cherished its distinguished  rocks, fauna, and flora since I could stand and walk. I know its mountain slopes, plains, its rocks, and bushes like the veins and knuckles at the back of my hand. The ever changing beauty of Leolo Mountains, from the aloes of Segodi Boulders to the lilies of Legaletlweng; the imposing Letheleding Boulders towering over Manyane Dale. The interesting contrast of granite ingenious sedimentary rocks of Leolo Mountains and the red sand rock of Seolwane Mountain, the red sandy soil of Leruleng, the dark clay soil of Marakane and the red fertile loom soil of Sehalbeng Plains. The Magnetite rocks Ga - Sethadi and the shale rocks of Malatjane.

But nothing has ever expressed the general, gut-felt moral revulsion against city-bombing better than a virtually unknown article, from firsthand experience, by America’s most famous writer at the time, Ernest Hemingway, in July 1938. It’s still little known because he wrote it, by request, for the Soviet newspaper Pravda, which published it in Russian; his manuscript in English didn’t surface143 for forty-four years. It conveys in words the same surreal images that Picasso had rendered on canvas the year before. His lead sentence: “During the last fifteen months I saw murder done in Spain by the Fascist invaders. Murder is different from war.” Hemingway was describing what he had seen of fascist bombing of workers’ housing in Barcelona and shelling of civilian cinemagoers in Madrid. You see the murdered children with their twisted legs, their arms that bend in wrong directions, and their plaster powdered faces. You see the women, sometimes unmarked when they die from concussion, their faces grey, green matter running out of their mouths from bursted gall bladders. You see them sometimes looking like bloodied bundles of rags. You see them sometimes blown capriciously into fragments as an insane butcher might sever a carcass. And you hate the Italian and German murderers who do this as you hate no other people. … When they shell the cinema crowds, concentrating on the squares where the people will be coming out at six o’clock, it is murder. … You see a shell hit a queue of women standing in line to buy soap. There are only four women killed but a part of one woman’s torso is driven against a stone wall so that blood is driven into the stone with such force that sandblasting later fails to clean it. The other dead lie like scattered black bundles and the wounded are moaning or screaming.

We start with a next-generation miso soup: Kyoto's famous sweet white miso whisked with dashi made from lobster shells, with large chunks of tender claw meat and wilted spinach bobbing on the soup's surface. The son takes a cube of topflight Wagyu off the grill, charred on the outside, rare in the center, and swaddles it with green onions and a scoop of melting sea urchin- a surf-and-turf to end all others. The father lays down a gorgeous ceramic plate with a poem painted on its surface. "From the sixteenth century," he tells us, then goes about constructing the dish with his son, piece by piece: First, a chunk of tilefish wrapped around a grilled matsutake mushroom stem. Then a thick triangle of grilled mushroom cap, plus another grilled stem the size of a D-sized battery, topped with mushroom miso. A pickled ginger shoot, a few tender soybeans, and the crowning touch, the tilefish skin, separated from its body and fried into a ripple wave of crunch. The rice course arrives in a small bamboo steamer. The young chef works quickly. He slices curtains of tuna belly from a massive, fat-streaked block, dips it briefly in house-made soy sauce, then lays it on the rice. Over the top he spoons a sauce of seaweed and crushed sesame seeds just as the tuna fat begins to melt into the grains below. A round of tempura comes next: a harvest moon of creamy pumpkin, a gold nugget of blowfish capped with a translucent daikon sauce, and finally a soft, custardy chunk of salmon liver, intensely fatty with a bitter edge, a flavor that I've never tasted before. The last savory course comes in a large ice block carved into the shape of a bowl. Inside, a nest of soba noodles tinted green with powdered matcha floating in a dashi charged with citrus and topped with a false quail egg, the white fashioned from grated daikon.

Accras (Saltfish Fritters) Accras (or acrats) de morue are saltfish fritters—the French island version of Dingis’s saltfish cakes. (Morue is French for cod.) Serve them as an appetizer or a snack. 1⁄2 pound salt cod or other saltfish, preferably boneless 1 lime 1 small onion, grated 1 clove garlic, grated 1⁄4–1⁄2 hot pepper, seeded and finely minced 1 seasoning pepper or 1⁄2 green bell pepper, finely chopped 1 stalk celery, finely chopped 2 green onions, finely chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Freshly ground black pepper 1 cup flour 1 teaspoon baking powder 1⁄2 cup water (approx.) Vegetable oil for deep frying 1. The night before you want to serve the fritters, put the fish in cold water to soak. Change water 4 or 5 times, squeezing half the lime into the water during each of the last two soakings. 2. Rinse fish, drain, and remove skin and bones if necessary. In a large bowl, finely shred the fish. (See Tips, below.) Add the onion, garlic, peppers, celery, green onions, thyme, and black pepper, and mix well. 3. Combine flour and baking powder and add to fish mixture. Stir thoroughly. Slowly add enough water to make a thick paste. 4. Heat oil to 350°F in a deep fryer or pot. Drop fish mixture by tablespoons into hot oil and fry until golden on both sides. 5. Drain on paper towels and serve hot with hot pepper sauce. Serves 4 Tips • Some saltfish may not shred easily. If that’s the case, chop it finely in a food processor or by hand with a knife. Alternatively, put it in boiling water, turn off the heat, and allow it to cool in the liquid. It should then flake easily. Whichever method you use, be sure to “chip it up fine,” as Dingis says. • Before proceeding with step 2, try a little piece of the soaked fish. If it is still too salty for your taste, soak it again in fresh water.

Whoooa! Red! Green! Yellow! Brown! Purple! Even black! Look at all those bowls full of brilliantly colored batter!" She used strawberries, blueberries, matcha powder, cocoa powder, black sesame and other natural ingredients to dye those batters. They look like a glittering array of paints on an artist's palette! "Now that all my yummy edible paints are ready... ...it's picture-drawing time!" "She twisted a sheet of parchment paper into a piping bag and is using it to draw all kinds of cute pictures!" "You're kidding me! Look at them all! How did she get that fast?!" Not only that, most chefs do rough sketches first, but she's doing it off the cuff! How much artistic talent and practice does she have?! "All these cutie-pies go into the oven for about three minutes. After that I'll take them out and pour the brown sugar batter on top..." "It appears she's making a roll cake if she's pouring batter into that flat a pan." "Aah, I see. It must be one of those patterned roll cakes you often see at Japanese bakeries. That seems like an unusually plain choice, considering the fanciful tarts she made earlier." "The decorations just have to be super-cute, too." "OOOH! She's candy sculpting!" "So pretty and shiny!" That technique she's using- that's Sucre Tiré (Pulled Sugar)! Of all the candy-sculpting arts, Sucre Tiré gives the candy a glossy, nearly glass-like luster... but keeping the candy at just the right temperature so that it remains malleable while stretching it to a uniform thickness is incredibly difficult! Every step is both delicate and exceptionally difficult, yet she makes each one look easy! She flows from one cutest technique to the next, giving each an adorable flair! Just like she insisted her apple tarts had to be served in a pretty and fantastical manner... ... she's even including cutesy performances in the preparation of this dish!

We need more baskets,” Pandora said triumphantly, entering the hall. The twins, who were clearly having a splendid time, had adorned themselves outlandishly. Cassandra was dressed in a green opera cloak with a jeweled feather ornament affixed to her hair. Pandora had tucked a light blue lace parasol beneath one arm, and a pair of lawn tennis rackets beneath the other, and was wearing a flowery diadem headdress that had slipped partially over one eye. “From the looks of it,” Kathleen said, “you’ve done enough shopping already.” Cassandra looked concerned. “Oh, no, we still have at least eighty departments to visit.” Kathleen couldn’t help glancing at Devon, who was trying, without success, to stifle a grin. It was the first time she had seen him truly smile in days. Enthusiastically the girls lugged the baskets to her and began to set objects on the counter in an unwieldy pile…perfumed soaps, powders, pomades, stockings, books, new corset laces and racks of hairpins, artificial flowers, tins of biscuits, licorice pastilles and barley sweets, a metal mesh tea infuser, hosiery tucked in little netted bags, a set of drawing pencils, and a tiny glass bottle filled with bright red liquid. “What is this?” Kathleen asked, picking up the bottle and viewing it suspiciously. “It’s a beautifier,” Pandora said. “Bloom of Rose,” Cassandra chimed in. Kathleen gasped as she realized what it was. “It’s rouge.” She had never even held a container of rouge before. Setting it on the counter, she said firmly, “No.” “But Kathleen--” “No to rouge,” she said, “now and for all time.” “We need to enhance our complexions,” Pandora protested. “It won’t do any harm,” Cassandra chimed in. “The bottle says that Bloom of Rose is ‘delicate and inoffensive’…It’s written right there, you see?” “The comments you would receive if you wore rouge in public would assuredly not be delicate or inoffensive. People would assume you were a fallen woman. Or worse, an actress.” Pandora turned to Devon. “Lord Trenear, what do you think?” “This is one of those times when it’s best for a man to avoid thinking altogether,” he said hastily.

As I tried various restaurants, certain preconceptions came crashing down. I realized not all Japanese food consisted of carefully carved vegetables, sliced fish, and clear soups served on black lacquerware in a highly restrained manner. Tasting okonomiyaki (literally, "cook what you like"), for example, revealed one way the Japanese let their chopsticks fly. Often called "Japanese pizza," okonomiyaki more resembles a pancake filled with chopped vegetables and your choice of meat, chicken, or seafood. The dish evolved in Osaka after World War II, as a thrifty way to cobble together a meal from table scraps. A college classmate living in Kyoto took me to my first okonomiyaki restaurant where, in a casual room swirling with conversation and aromatic smoke, we ordered chicken-shrimp okonomiyaki. A waitress oiled the small griddle in the center of our table, then set down a pitcher filled with a mixture of flour, egg, and grated Japanese mountain yam made all lumpy with chopped cabbage, carrots, scallions, bean sprouts, shrimp, and bits of chicken. When a drip of green tea skated across the surface of the hot meal, we poured out a huge gob of batter. It sputtered and heaved. With a metal spatula and chopsticks, we pushed and nagged the massive pancake until it became firm and golden on both sides. Our Japanese neighbors were doing the same. After cutting the doughy disc into wedges, we buried our portions under a mass of mayonnaise, juicy strands of red pickled ginger, green seaweed powder, smoky fish flakes, and a sweet Worcestershire-flavored sauce. The pancake was crispy on the outside, soft and savory inside- the epitome of Japanese comfort food. Another day, one of Bob's roommates, Theresa, took me to a donburi restaurant, as ubiquitous in Japan as McDonald's are in America. Named after the bowl in which the dish is served, donburi consists of sticky white rice smothered with your choice of meat, vegetables, and other goodies. Theresa recommended the oyako, or "parent and child," donburi, a medley of soft nuggets of chicken and feathery cooked egg heaped over rice, along with chopped scallions and a rich sweet bouillon. Scrumptious, healthy, and prepared in a flash, it redefined the meaning of fast food.

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

Every Day Take Your Daily Doses Black Cumin (Nigella sativa) (¼ tsp) As noted in the Appetite Suppression section, a systematic review and meta-analysis of randomized, controlled weight-loss trials found that about a quarter teaspoon of black cumin powder every day appears to reduce body mass index within a span of a couple of months. Note that black cumin is different from regular cumin, for which the dosing is different. (See below.) Garlic Powder (¼ tsp) Randomized, double-blind, placebo-controlled studies have found that as little as a daily quarter teaspoon of garlic powder can reduce body fat at a cost of perhaps two cents a day. Ground Ginger (1 tsp) or Cayenne Pepper (½ tsp) Randomized controlled trials have found that ¼ teaspoon to 1½ teaspoons a day of ground ginger significantly decreased body weight for just pennies a day. It can be as easy as stirring the ground spice into a cup of hot water. Note: Ginger may work better in the morning than evening. Chai tea is a tasty way to combine the green tea and ginger tweaks into a single beverage. Alternately, for BAT activation, you can add one raw jalapeño pepper or a half teaspoon of red pepper powder (or, presumably, crushed red pepper flakes) into your daily diet. To help beat the heat, you can very thinly slice or finely chop the jalapeño to reduce its bite to little prickles, or mix the red pepper into soup or the whole-food vegetable smoothie I featured in one of my cooking videos on NutritionFacts.org.4985 Nutritional Yeast (2 tsp) Two teaspoons of baker’s, brewer’s, or nutritional yeast contains roughly the amount of beta 1,3/1,6 glucans found in randomized, double-blind, placebo-controlled clinical trials to facilitate weight loss. Cumin (Cuminum cyminum) (½ tsp with lunch and dinner) Overweight women randomized to add a half teaspoon of cumin to their lunches and dinners beat out the control group by four more pounds and an extra inch off their waists. There is also evidence to support the use of the spice saffron, but a pinch a day would cost a dollar, whereas a teaspoon of cumin costs less than ten cents. Green Tea (3 cups) Drink three cups a day between meals (waiting at least an hour after a meal so as to not interfere with iron absorption). During meals, drink water, black coffee, or hibiscus tea mixed 6:1 with lemon verbena, but never exceed three cups of fluid an hour (important given my water preloading advice). Take advantage of the reinforcing effect of caffeine by drinking your green tea along with something healthy you wish you liked more, but don’t consume large amounts of caffeine within six hours of bedtime. Taking your tea without sweetener is best, but if you typically sweeten your tea with honey or sugar, try yacon syrup instead. Stay

THE NIGHTGOWN was only the first of the garments in the box. There were seven nightgowns, in fact—one for each day of the week—of delicate silk, lovely georgette, and beautiful tiffany. As Alexandra pulled them out, she draped them on the bed. She’d never seen a nightgown that wasn’t white, but these were almond and pale blush pink, powder blue and soft peach, with delicate edgings of lace and intricate, exquisite embroidery. “They’re stunning,” she said. “Madame Rodale has nothing like them in her book of fashion plates.” Tris just grinned. He seemed different tonight. More relaxed, less worried. She didn’t know what had prompted his sudden good humor, but she didn’t want to question it. She’d rather enjoy it instead. After the afternoon she’d had—starting with Elizabeth’s letter and ending with three fruitless interviews—she wasn’t about to risk the one thing that seemed to be going right. “Are you going to try one on for me?” he asked. Her face heated. He chose a nightgown off the bed, palest lavender with black lace and violet embroidery. “This one,” he said, handing it to her. “Do you require assistance with your dress?” “Just the buttons,” she said, and turned to let him unfasten them. She shifted the nightgown in her hands. It felt so light. “There,” he said when the back of her green dress gaped open. He kissed her softly on the nape of her neck, then settled on one of the striped chairs, sipping from the glass of port he’d brought upstairs with him. “Use the dressing room. I’ll be waiting.” In the dressing room, she shakily stripped out of her frock, chemise, shoes, and stockings, then dropped the nightgown over her head and smoothed it down over her hips. The fabric whispered against her legs. She turned to see herself in the looking glass. Sweet heaven. She’d never imagined nightgowns like this existed. Her nightgowns all had high collars that tied at the throat. This one had a wide, low neckline. Her nightgowns all had long, full sleeves. This one had tiny puffed sleeves that began halfway off her shoulders. Her nightgowns were made of yards and yards of thick, billowing fabric. This one was a slender column that left no curve to the imagination. It was wicked. “Are you ready yet?” Tris called. Alexandra swallowed hard, reminding herself that he’d seen her in less clothing. And he was her husband. Still, wearing the nightgown for him somehow felt more intimate than wearing nothing at all. She was as ready as she’d ever be. Drawing a deep breath, she exited the dressing room, walked quickly through the sitting room, and paused in the bedroom’s doorway. She dropped her gaze, then raised her lashes, giving him the look—the one Juliana had said would make men fall at her feet. Judging from the expression on Tris’s face, it was a good thing he was sitting. The way he looked at her made her heartbeat accelerate. He rose and moved toward her. She met him halfway, licking suddenly dry lips. “Will you kiss me?” she asked softly, reaching up to sweep that always unruly lock off his forehead. It worked this time. He kissed her but good.

Don't believe that, dear. Don't ever believe that. Nobody's bad just because of the way they look. It's what's inside a person that counts.' 'But, Ma, what's inside a person? When people look different are they different inside, too?' Ma didn't answer, she was looking at her hands now, kneading a ball of dough. Saroj thought she had forgotten her and so she said, 'Ma?' Ma turned her eyes back to Saroj. 'I'll show you in a moment, dear. I'll just finish making these.' Saroj watched the stack of dhal puris grow into a flat round tower and then Ma said she was finished and covered them with a cloth and washed her hands. Then she opened the cupboard where she kept her spare jars and bottles and took out six jars and placed them on the kitchen counter. 'Do you see these jars, Saroj? Are they all the same?' Saroj shook her head. 'No, Ma.' The glasses were all different. There was a short flat one and a tall thin one and a medium-sized one, and other shapes in between. Some were different colours: green or brown or clear. 'All right. Now, just imagine these jars are people. People with different shapes of bodies and colours of skin. Can you do that?' Saroj nodded. 'Right. Well, now the bodies are empty. But look…’ Ma picked up a big glass jug, filled it at the tap and poured water into all the jars. 'See, Saroj? Now all the glasses are filled. All the bodies are alive! They have what we call a spirit. Now, is that spirit the same in all the glasses, or different?' 'It's the same, Ma. So people are —' But Ma broke in. 'Now, can you run into the pantry and get the tin where I keep my dyes? You know it, don't you?' Saroj was back even before Ma had finished speaking. Ma opened the tin and picked up one of the tiny bottles of powdered dye. It was cherry-coloured. Ma held the bottle over one of the jars and tipped a little of the powder into the water. Immediately, the water turned pink-red. Ma returned the cap to the bottle and picked up another one. The water turned lime-green. She did that six times and each time the water turned a different colour so that in the end Ma had six different shaped jars of six different colours. 'So, Saroj, now you answer me. Are these people here all the same inside, or are they all different?' Saroj took her time before answering. She puckered her brow and thought hard. Finally she said, 'Well, Ma, really they're all the same but the colours make them different.' 'Yes, but what is more real, the sameness or the differences?' Saroj thought hard again. Then she said: 'The sameness, Ma. Because the sameness holds up the differences. The differences are only the powders you put in.' 'Exactly. So think of all these people as having a spirit which is the same in each one, and yet each one is also different — that is because each person has a different personality. A personality is made up of thoughts, and everyone has different kinds of thoughts. Some have loving thoughts, some have angry thoughts, some have sad thoughts, some have mean thoughts. Most people have jumbles of thoughts — but everybody's thoughts are different, and so everybody is different. Different outside and different inside. And they see those differences in each other and they squabble and fight, because everyone thinks the way he is, is right. But if they could see through the differences to the oneness beyond, linking them all, then…’ 'Then what, Ma?' 'Then we would all be so wise, Saroj, and so happy!

REPROGRAMMING MY BIOCHEMISTRY A common attitude is that taking substances other than food, such as supplements and medications, should be a last resort, something one takes only to address overt problems. Terry and I believe strongly that this is a bad strategy, particularly as one approaches middle age and beyond. Our philosophy is to embrace the unique opportunity we have at this time and place to expand our longevity and human potential. In keeping with this health philosophy, I am very active in reprogramming my biochemistry. Overall, I am quite satisfied with the dozens of blood levels I routinely test. My biochemical profile has steadily improved during the years that I have done this. For boosting antioxidant levels and for general health, I take a comprehensive vitamin-and-mineral combination, alpha lipoic acid, coenzyme Q10, grapeseed extract, resveratrol, bilberry extract, lycopene, silymarin (milk thistle), conjugated linoleic acid, lecithin, evening primrose oil (omega-6 essential fatty acids), n-acetyl-cysteine, ginger, garlic, l-carnitine, pyridoxal-5-phosphate, and echinacea. I also take Chinese herbs prescribed by Dr. Glenn Rothfeld. For reducing insulin resistance and overcoming my type 2 diabetes, I take chromium, metformin (a powerful anti-aging medication that decreases insulin resistance and which we recommend everyone over 50 consider taking), and gymnema sylvestra. To improve LDL and HDL cholesterol levels, I take policosanol, gugulipid, plant sterols, niacin, oat bran, grapefruit powder, psyllium, lecithin, and Lipitor. To improve blood vessel health, I take arginine, trimethylglycine, and choline. To decrease blood viscosity, I take a daily baby aspirin and lumbrokinase, a natural anti-fibrinolytic agent. Although my CRP (the screening test for inflammation in the body) is very low, I reduce inflammation by taking EPA/DHA (omega-3 essential fatty acids) and curcumin. I have dramatically reduced my homocysteine level by taking folic acid, B6, and trimethylglycine (TMG), and intrinsic factor to improve methylation. I have a B12 shot once a week and take a daily B12 sublingual. Several of my intravenous therapies improve my body’s detoxification: weekly EDTA (for chelating heavy metals, a major source of aging) and monthly DMPS (to chelate mercury). I also take n-acetyl-l-carnitine orally. I take weekly intravenous vitamins and alpha lipoic acid to boost antioxidants. I do a weekly glutathione IV to boost liver health. Perhaps the most important intravenous therapy I do is a weekly phosphatidylcholine (PtC) IV, which rejuvenates all of the body’s tissues by restoring youthful cell membranes. I also take PtC orally each day, and I supplement my hormone levels with DHEA and testosterone. I take I-3-C (indole-3-carbinol), chrysin, nettle, ginger, and herbs to reduce conversion of testosterone into estrogen. I take a saw palmetto complex for prostate health. For stress management, I take l-theonine (the calming substance in green tea), beta sitosterol, phosphatidylserine, and green tea supplements, in addition to drinking 8 to 10 cups of green tea itself. At bedtime, to aid with sleep, I take GABA (a gentle, calming neuro-transmitter) and sublingual melatonin. For brain health, I take acetyl-l-carnitine, vinpocetine, phosphatidylserine, ginkgo biloba, glycerylphosphorylcholine, nextrutine, and quercetin. For eye health, I take lutein and bilberry extract. For skin health, I use an antioxidant skin cream on my face, neck, and hands each day. For digestive health, I take betaine HCL, pepsin, gentian root, peppermint, acidophilus bifodobacter, fructooligosaccharides, fish proteins, l-glutamine, and n-acetyl-d-glucosamine. To inhibit the creation of advanced glycosylated end products (AGEs), a key aging process, I take n-acetyl-carnitine, carnosine, alpha lipoic acid, and quercetin. MAINTAINING A POSITIVE “HEALTH SLOPE” Most important,

Food for the First Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein

Peppermint Coco Scrub Ingredients: ½ cup coconut oil, 1 cup sugar, 1 tablespoon powdered milk, 2 drops peppermint essential oil, and 2-3 drops green food coloring (optional) Directions: Combine all the ingredients, except the oil, in a container. Mix well. Add in the peppermint essential oil and stir thoroughly. Massage into the skin for a few minutes. Rinse with warm water. Main ingredients: coconut oil and peppermint essential oil Coconut oil helps moisturize and hydrate the skin to keep it supple and young- looking. Peppermint essential oil is cool and very refreshing. It revitalizes dull skin and removes excess oil to keeps back acne at bay.

Matcha This jade-colored powder, pulverized from newly plucked tea buds, is whisked (with a special bamboo tool) into hot water to make ceremonial tea. Matcha also provides the distinctive color and flavor of green tea ice cream and is used in making many traditional confections. Only the first-harvest buds of tea plants shaded from direct sunlight are used for matcha, making it costly. It should be kept in a cool, dry place (it is often refrigerated in shops). Consume it within a month of purchase to enjoy the full meadowlike aroma and subtle sweetness that lies just below the astringent surface flavor.

Green bananas (truly green and unripe) and plantains: Up to 27 g fiber in one medium banana Raw white potato (peeled): 20 g fiber per 1 medium (3½ inches long) Hummus or roasted chickpeas: 15 g fiber per ¼ cup (10 g net carbohydrates) Inulin powder: 5 g fiber per teaspoon Fructooligosaccharide (FOS) powder: 5 g fiber per teaspoon Lentils: 2.5 g fiber in ½ cup (11 g net carbohydrates) Beans: 1.8 g fiber in ¼ cup (11 g net carbohydrates)

I like to slice or chop a raw potato to include in salads, blend a chopped raw potato or green banana into a smoothie, add a couple of teaspoons of powdered inulin to various dishes, and dip vegetables or grain-free crackers into hummus. Consuming small quantities—e.g., no more than ¼ cup per meal—of lentils, chickpeas, and starchy beans (black, kidney, white, lima) adds to your daily total.

As the umbrellas went up in a sudden flowering, the sun came out, and we were glad. The pigeons flapped and scratched and cooed; there were shiny puddles on the sidewalk; dogs sniffed the freshly washed scents. Pink powder puffs hung from the trees; wind blew. Poor bedraggled Rosa. The umbrella always seemed blow itself inside out. It was difficult to carry the packages from the market and the umbrella at the same time. I kept juggling. I wouldn't allow myself to drop the fresh eggs, no. Or the green cauliflower, ripe yet firm. The delicate rose-colored tuna wrapped in paper; silky skin, so tender to the touch. It was essential to get to market early, before work, while everything was fresh, before it had been picked over and pawed by housewives. I loved my daily visits to the market, seeing all of nature's bounty beautifully arranged for me to choose from. The aroma of the fresh peas, mint, and basil mingled with the smell of raw meat hanging at the butcher's and reminded me of my early life on the farm.

kumquat and ginger chutney Serves 8 to 10             2½ pounds fresh kumquats, quartered and pitted             2 tablespoons kosher salt             ½ cup canola oil             1 teaspoon fennel seeds             1 dozen fresh medium curry leaves, torn into small pieces             3 tablespoons minced fresh ginger             8 small green serrano chilies, chopped or sliced in half lengthwise             6 whole fresh kaffir lime leaves             ½ teaspoon sambar or Madras curry powder (I prefer 777 brand)             ½ cup water, plus more if needed             2 tablespoons light brown sugar In a large bowl, mix the kumquats with the kosher salt. Let them rest for 2 to 3 hours, or overnight in the fridge, if possible. Heat the oil in a deep pan for a few minutes on medium heat. Add the fennel seeds. When they sizzle and darken slightly, after about 2 to 3 minutes, add the curry leaves, ginger, and chilies, frying and stirring for just a minute or two. Then add the kaffir lime leaves and kumquats. Stir well. After 5 minutes add the curry powder and stir again. After 5 minutes more, stir in the water and sugar. Reduce the heat to medium-low and cook covered for 10 minutes, stirring intermittently to ensure the chutney does not stick to the bottom of the pan. If this happens, stir in more water, ¼ cup at a time, but the mixture should remain thick and gooey. Cook just until the chutney has a chunky jamlike consistency.

Finally, let's talk about those Kit Kat bars. There is no flavor that can be embodied in Kit Kat form and sold in Japanese stores. Green tea. Black tea. Miso. Cherry blossom. Soy sauce. Toasted soybean powder (kinako). Chile. Orange. Melon. Only a few are available at any given time, and right now, evil geniuses at Nestlé are coming up with new flavors. I'd like to suggest okonomiyaki flavor, which would consist of a bag of assorted flavors (ginger, squid, mountain yam, egg) that could be combined in the proportions of your choice, just like a real okonomiyaki. Sauce and Kewpie mayo optional. We bought a SkyTree orange Kit Kat, was a regular orange Kit Kat in a preposterously long box, and the Yubari melon Kit Kat, which tasted exactly like melon, was sold in a fancy gift box, and cost $200. Two-thirds of that is true.

In the pantry she found a jug of olive oil, several bulbs of garlic and onion, some ripe tomatoes, half a lemon, several dates, a big cabbage, some rice, jars of cardamom, tea, pepper, green wheat, sugar, turmeric, salt, nutmeg, fenugreek, dried mint, saffron, cinnamon, oregano, sumac, lentils, and powdered coffee. And behind all this, glowing and sweating, smooth and satiny, black as onyx and fat as a baby, she found an eggplant. Aunt Camille held it up high in the air with both hands like a midwife holds the newly caught infant and announced, "The answer to our prayers!" Thus ensued some scooping and scraping, some slicing and dicing, some stuffing and some baking. She found a few raisins here, a few pine nuts there, did some frying in aliya- the fat of the lamb's tail. She had to experiment a bit with the heat in that fire-hold- and before you knew it, there was a magnificent dish of stuffed eggplant presented on a cobalt-blue glass platter. The fragrance of the dish filled the kitchen and wafted around them as she carried the platter through the forest to the jinn. He hadn't stopped his prayers once in all this time, but as Aunt Camille drew closer, the rich, garlicky, buttery, nuttery, eggplanty flavor swirled around his head until he felt his senses would be lifted right out of his body.

I lost Tomiko and her mother at the eel stall. It was the place to buy prepared fillets of unagi, as meltingly tender as a stick of soft butter. A spotlight shone down on the delicate fillets, gleaming under a varnish of sweet soy glaze. Every eel shop and restaurant makes its own special glaze, which eel purists often forgo. All eel lovers, however, sprinkle on sansho, the tingly tongue-numbing green powder from the ground dried seedpods of the prickly ash tree that lifts the dish from sumptuous to sensational. At that particular eel shop, the fillets, priced according to their fatty succulence, were still warm and drenched with sauce. The next few shops were a sashimi lover's paradise. Spiky forest-green sea urchins swollen with creamy yellow eggs sat in green plastic baskets beside huge steak-like sides of tuna, caught only hours ago from the icy waters off Japan. Gigantic octopuses with suction cups like the bottom of rubber bathtub mats rested on ice near sapphire-silver mackerel imbricated on round white platters.

He was a man one always forgot. To this day I cannot describe him, except his fatness and his powdered clean-shaven cheeks and his big laugh; all his identity escapes me - except that he was called Joe. There are some men whose names are always shortened.

She looked up and a seagull was flying slowly backward and forward, seeming to gather all the light of the place with his shining wings and to trail it in long threads of silver after him, as though weaving a pattern in the air over her head, like one of those canopies powdered with stars that one sees in old pictures over the heads of queens. She looked up at him, loving him. He was a symbol of prayer, of the prayer that went on day and night in the great convent that was towering up above her, the convent that was home.

The members ate hashish as dawamesk. Green in colour, it was a spread or jam which Moreau obtained from North Africa, made of hashish, almond paste, pistachio nuts, sugar, orange or tamarind peel, cloves and other spices: on occasion, cantharidin (powdered and desiccated blister beetles, Lytta vesicatoria, more commonly known as Spanish fly) was added as a sexual stimulant. It was usually taken with a meal, straight from a spoon or smeared on biscuits or bread. Once consumed and the main courses of the meal over, the members lay back on cushions and waited for the drug to take effect.

French Fried Green Beans Finger food to go with a steak or burger, or just by themselves for the fun of it! Ingredients: 1 pound of fresh green beans 1 teaspoon coarse sea salt ½ teaspoon black peppercorns or rose peppercorns ¼ teaspoon garlic powder ½ teaspoon dried Italian seasoning mix 1 egg white Pre-heat a deep fat fryer to 240oF (hot) –preferably filled with high oleic safflower oil Rinse green beans, trim, and pat dry on a towel Grind spices together in a mortar and pestle Whip egg white until foamy, then coat the green beans in egg, Put egg-coated beans in a 1-qt plastic bag and dust with ground spices, shake vigorously, and drop into hot oil. Fry for 2-3 minutes. Remove when the egg coating just starts to brown.

The Indians painted their faces and bodies for several different reasons—sometimes for protection against the sun, wind, and insects. Some of the markings indicated memberships in various political or religious societies; others represented brave deeds done by the wearer. Many times the designs were merely personal decoration without any particular meaning. The dry coloring matter was carried in small buckskin bags and was mixed with bear or buffalo fat before being rubbed on the skin. Clays containing oxide or iron were used for red; kaolin clay was used for white; black was made from wood charcoal; and green from powdered copper ore. Colors did not represent the same things in every tribe, but generally most tribes used black to represent death, red for human life, blue for sadness or trouble, white for peace or purity, and yellow for joy.

kinds of disguises and dance to all sorts of tunes to make myself Harry’s addiction. If he had not been fatally flawed, early corrupted by the brutality of his school, I should never have been able to keep him from Celia. I knew I was a hundred times more beautiful than she, a hundred times stronger. But I could not always remember that, when I saw the quiet strength she drew on when she believed she was morally right. And I could not be certain that every man would prefer me, when I remembered how Harry had looked at her with such love when we came back from France. I would never forgive Celia for that summer. Even though it was the summer when I cared nothing for Harry but rode and danced day and night with John, I would not forget that Celia had taken my lover from me without even making an effort at conquest. And now my husband bent to kiss her hand as if she were a queen in a romance and he some plighted knight. I might give a little puff of irritation at this scene played out before my very window. Or I might measure the weakness in John and think how I could use it. But use it I would. Even if I had felt nothing else for John I should have punished him for turning his eyes to Celia. Whether I wanted him or not was irrelevant. I did not want my husband loving anyone else. For dinner that afternoon I dressed with extra care. I had remodelled the black velvet gown that I had worn for the winter after Papa’s death. The Chichester modiste knew her job and the deep plush folds fitted around my breasts and waist like a tight sheath, flaring out in lovely rumpled folds over the panniers at my hips. The underskirt was of black silk and whispered against the thick velvet as I walked. I made sure Lucy powdered my hair well, and set in it some black ribbon. Finally, I took off my pearl necklace and tied a black ribbon around my throat. With the coming of winter, my golden skin colour was fading to cream, and against the black of the gown I looked pale and lovely. But my eyes glowed green, dark-lashed and heavy-lidded, and I nipped my lips to make them red as I opened the parlour door. Harry and John were standing by the fireplace. John was as far away from Harry as he could be and still feel the fire. Harry was warming his plump buttocks with his jacket caught up, and drinking sherry. John, I saw in my first sharp glance, was sipping at lemonade. I had been right. Celia was trying to save my husband. And he was hoping to get his unsteady feet back on the road to health. Harry gaped openly when he saw me, and John put a hand on the mantelpiece as if one smile from me might destroy him. ‘My word, Beatrice, you’re looking very lovely tonight,’ said Harry, coming forward

So, if you don’t have forty minutes to spare between chopping and cooking, or if you’re using frozen greens, just sprinkle the crucifers with some mustard powder before you eat them, and you’ll be all set. Daikon radishes, regular radishes, horseradish, and wasabi are all cruciferous vegetables and may have the same effect. All it appears to take is a pinch to revitalize sulforaphane production.

Cherries can reduce the level of inflammation among healthy people too (as measured by a drop in C-reactive protein levels),32 so I was excited to find a green-light source available year-round—a canned product with only two ingredients: cherries and water. I drain off the liquid (which then goes into my hibiscus punch recipe here) and mix the cherries in a bowl of cooked oatmeal along with cocoa powder and pumpkin seeds. If you sweeten it with date sugar or erythritol (see here), it’s like eating chocolate-covered cherries for breakfast.

Chickpea Mulligatawny Stew Serves: 6 ¾ cup unsweetened flaked coconut 4 cups low-sodium or no-salt-added vegetable broth, divided 3 Medjool dates or 6 regular dates, pitted 1 onion, chopped ¼ cup garlic cloves, chopped 1 carrot, peeled and diced 1 stalk celery, chopped 2 tablespoons white wine 4 ounces cremini mushrooms, chopped 1 Granny Smith apple, peeled and diced 2 tablespoons curry powder 3 cups cooked chickpeas or 2 (15-ounce) cans low-sodium or no-salt-added chickpeas, drained 3 cups no-salt-added diced tomatoes, in BPA-free packaging Cayenne pepper, to taste 1 pound chopped fresh or frozen spinach (or greens of your choice) ½ pound steamed broccoli florets ½ pound steamed cauliflower florets Purée the flaked coconut, 2 cups of the broth, and the dates in a high-powered blender until smooth. Set aside. In a large soup pot, sauté the onion, garlic, carrot, and celery in the white wine until the onions are translucent and lightly browned. Add the mushrooms and apple and continue to cook until the mushrooms release their juices. Add the curry powder and sauté for another minute. Add the chickpeas, tomatoes, coconut purée, and the remaining broth and bring to a boil. Simmer for 10 minutes, taste and adjust with more curry powder and cayenne if desired. Then, stir in the spinach, broccoli, and cauliflower and continue cooking until the spinach is wilted. PER SERVING: CALORIES 362; PROTEIN 15g; CARBOHYDRATE 57g; TOTAL FAT 10.8g; SATURATED FAT 6.9g; SODIUM 202mg; FIBER 16.2g; BETA-CAROTENE 6771mcg; VITAMIN C 75mg; CALCIUM 232mg; IRON 6.2mg; FOLATE 328mcg; MAGNESIUM 150mg; ZINC 2.7mg; SELENIUM 13.9mcg

Cuban Black Bean Soup with Garlic “Mashed Potatoes” Serves: 5 For the Soup: 1 small onion, chopped 3 cloves garlic, minced 1 tablespoon chili powder 2 teaspoons ground cumin 3 cups cooked black beans or 2 (15-ounce) cans low-sodium black beans, drained and rinsed 3 cups low-sodium or no-salt-added vegetable broth ⅔ cup low-sodium all-natural salsa 1 tablespoon lime juice A few dashes of chipotle hot sauce ½ bunch cilantro, chopped 4 green onions, chopped For the “Mashed Potatoes”: 1 large head cauliflower, chopped 1 small clove garlic, minced ½ to 1 cup soy, hemp, or almond milk (to desired consistency) ¼ teaspoon pepper, or to taste ¼ cup nutritional yeast 2 stalks green onions, chopped Sauté onion and garlic in a splash of low-sodium vegetable broth until tender. Add chili and cumin, stir until combined. Add beans, vegetable broth, salsa, lime juice, and hot sauce. Bring to a boil, then cover and simmer about 45 minutes. Remove from heat and purée about half of the soup in a high-powered blender. Stir in cilantro and green onions. Cover and set aside until ready to serve. Steam cauliflower until tender. Place into high-powered blender along with remaining ingredients except for green onions and blend until smooth (add nondairy milk until desired consistency). Serve soup topped with “mashed potatoes” and garnish with green onions. PER SERVING: CALORIES 259; PROTEIN 20g; CARBOHYDRATE 42g; TOTAL FAT 3.1g; SATURATED FAT 0.7g; SODIUM 138mg; FIBER 15.2g; BETA-CAROTENE 503mcg; VITAMIN C 88mg; CALCIUM 134mg; IRON 4.6mg; FOLATE 260mcg; MAGNESIUM 123mg; ZINC 3.3mg; SELENIUM 3.1mcg

She reached under the counter and grabbed a clear bowl. “Behind you, in the pantry with the green and purple door—yeah, that one. Can you grab the powdered sugar?” He opened the door and looked over his shoulder. “So does this make me a pastry chef too?” “It makes you a helper monkey.” He laughed. “Nice.” She dumped in milk and the powdered sugar and hit the glass bowl with her beater. “So that’s how you make Cool Whip?” She clenched the side of the bowl. “You’re so close to getting kicked out of my kitchen.

Another study from the University of Salford in England showed that matcha green tea, a form of powderized tea leaf, can interrupt the metabolic pathway of breast cancer stem cells, depriving them of energy and causing them to

6 oz. can tomato paste ¼ cup dark beer (Mom uses a chocolate stout) 1 cup beef stock ¼ cup molasses 2 heaping tablespoons chili powder 2 teaspoons cumin A bunch of fresh cilantro 1 teaspoon salt 1 teaspoon pepper Olive oil Directions: Brown ground beef and stew meat. Drain fat and set aside. Bring a large pot of water to boil. Gently slice an X into the tomato skins and place in boiling water. Remove tomatoes from water when the skin starts to peel. The skins will easily come off. Dice and set aside. Add a large glug of olive oil to a stockpot, and turn burner onto medium-low. Wash cilantro. Cut and dice the stalks. Reserve the cilantro leaves for later. Chop onion, celery, and garlic and sauté with the cilantro stalks until the onions become translucent. Add tomatoes, beans, and beef. Mix well, then add all remaining ingredients. Mom usually finishes off the rest of the beer while she’s cooking. Cover with a lid, turn heat to low, and simmer for 3 to 4 hours. Garnish chili with your favorite toppings. Mom usually puts out: sour cream, shredded cheese, green onions, olives, tortilla chips, peppers, salsa, and fresh cilantro.

Green tea (matcha)[38] : Inside green tea are polyphénols which are antioxidants (compounds that protect the body's cells from damage caused by free radicals). They are called catechins (EGCG). A Japanese study carried out on a large number of patients has shown that we could limit the growth of malignant cells as well as the growth of the vessels that nourish them in the context of prostate cancer. On the other hand, it would prevent diseased cells from absorbing the glutamine on which they feed. I take it in the form of tablets and powder which I mix with sparkling water and mint which I drink throughout the day. It is a variety of tea from Japan and I chose it because it has 137 times more EGCG than regular green tea. This makes it one of the most powerful antioxidants in the world. In addition, it has long been considered a real medicine by the samurai ! A tea made to measure for me, isn't it ?

2.5 pounds ground chuck 1 cup oats 4.5-ounce can chopped green chilies ½ cup milk ½ cup minced onion 2 eggs*  2 teaspoons salt 2 teaspoons chili powder About 2 hours before serving, preheat oven to 350 degrees. Bake 1½ hours.

Today on two legs stood and reached to the right spot as I saw it choosing among the twisting branches and multifaceted changing shades, and greens, and shades of greens, lobed, and lashing sun, the fig that seemed to me the perfect one, Shhh say the spreading sails of cicadas as the winch of noon takes hold and we are wrapped in day and hoisted up, all the ribs of time showing through in the growing in the lengthening harness of sound— white powder in the confetti of light all up the branches, truth, sweetness of blood-scent and hauled-in light, withers of the wild carnival of tree shaking once as the fruit... Iwant to sit under it full of secrecy insight immensity vigor bursting complexity swarm. Oh great forwards and backwards.

Sweet Potato Black Bean Burger TOTAL COOK TIME: 35 MINUTES | MAKES 4 SERVINGS This burger is a longevity powerhouse. Loaded with beans, greens, sweet potatoes, and pepitas, it’s the perfect example of a blue zones–inspired twist on a classic American comfort food. The Patty and Buns: 1½ cups rolled oats 1 cup peeled, mashed, cooked sweet potato 1 cup mashed black beans ½ teaspoon salt 2 teaspoons onion powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon black pepper ½ teaspoon chipotle powder, optional Oil for cooking 4 whole wheat burger buns The Sauce: ¼ cup toasted pepitas ¼ cup good-quality salsa verde The Toppings: 1 avocado, sliced ½ cup loosely packed sliced kale Pickled or thinly sliced raw red onion* To make the patties, pulse the rolled oats in a food processor until coarsely ground and set aside. Combine the sweet potato, black beans, salt, and spices; then incorporate the ground oats. Let this sit for about 5 minutes so flavors can marry. Form the mixture into 4 patties. In a skillet, heat a thin layer of oil over medium heat. Add the patties and fry on both sides until crisped, about 4 minutes per side. To make the sauce: Puree the pepitas and salsa verde in a food processor or blender and set aside. Build your burger: Mash the avocado and spread on the bottom bun. Then, add your patty and top with the pepita sauce. Finish off the burger with kale and red onion, then the top bun. *To pickle red onions, submerge them in white vinegar with a generous pinch of salt for at least 6 hours.

the old house, in the lee of the hills, surrounded by relics of the old powder mill. the ancient stones silent, the water wheels still, but yet there is life in the ruins of the mill. the birds and the sheep find shelter to sleep the fisherman fish in the river so deep. the flowers of the forest carpet the glades. and the frogs they are leaping down in the lades. laughter bygone forever is still yet the echoes still linger here in the mill. voices come whispering from the century that was and dash is just resting under the moss. on nights of bright moon flooding over the hill I sense the life breathing here, in the mill. and here in the house time beats gently past as it has done before and will to the last.