Peas And Carrots Quotes

Tibby cried into her soup when it finally came. "I'm scared... ," she told it. The carrots and peas made no reply, but she felt better for having told them.

Jenny and I were like peas and carrots.

On the floor outside the kitchen was a sad little pile of vomit, peas and carrots.

I like this marriage thing, because it's the best of all of us. We get to be the whole meal. The appetizer, the entree, the luxurious dessert... And yes, the peas and the carrots.

The food was so good that with each passing course, our conversation devolved further into fragmented celebrations of its deliciousness: “I want this dragon carrot risotto to become a person so I can take it to Las Vegas and marry it.” “Sweet-pea sorbet, you are so unexpectedly magnificent.

I did not take enough care with my hair, but a permanent wave would fix that. I was not thin enough, but for that, alas, there was no quick fix. I should never put more than the equivalent of three peas on my fork at a time, or one small disk of carrot. I should always leave two thirds of my meal on my plate, and was never to eat in public.

We’ve been lucky. The autumn happened to be dry and warm. We managed to dig the potatoes before the rain and cold set in. Minus what we owed and returned to the Mikulitsyns, we have up to twenty sacks, and it is all in the main bin of the cellar, covered above, over the floor, with straw and old, torn blankets. Down there, under the floor, we also put two barrels of Tonya’s salted cucumbers and another two of cabbage she has pickled. The fresh cabbage is hung from the crossbeams, head to head, tied in pairs. The supply of carrots is buried in dry sand. As is a sufficient amount of harvested black radishes, beets, and turnips, and upstairs in the house there is a quantity of peas and beans. The firewood stored up in the shed will last till spring.

Prideep pointed to the flames of paraffin lamps as they came alive in the distance and cackled in awe at the experience. (…) I was to discover that making tasty soup with one carrot, ten peas and a little dishwater, was his greatest skill. One wondered what the man would be capable of creating with a blender and a non-stick frying-pan.

I fucked up. I really fucked up

He doesn’t seem to have been one of those food faddists who’ll eat any mortal thing so long as it isn’t cooked. My sister’s husband’s like that. Raw carrots, raw peas, raw turnips. But

Foods with a high ratio of alpha-carotene to calories include the following: Bok choy Cabbage Red peppers Carrots Swiss chard Green peppers Asparagus Collards Broccoli Peas Winter squash

Harry’s mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, fries, Yorkshire pudding, peas, carrots, gravy, ketchup, and, for some strange reason, peppermint humbugs. The Dursleys had never exactly starved Harry, but he’d never been allowed to eat as much as he liked. Dudley had always taken anything that Harry really wanted, even if it made him sick. Harry piled his plate with a bit of everything except the peppermints and began to eat. It was all delicious. “That does look good,” said the ghost in the ruff sadly, watching Harry cut up his steak.

That was a cold, late spring. The dawns were chilly, and at noon the sunlight was cool. The trees unfolded their leaves slowly; the peas and beans, the carrots and corn, stood waiting for warmth and did not grow. When the rush of spring’s work was over, Almanzo had to go to school again. Only small children went to the spring term of school, and he wished he were old enough to stay home. He didn’t like to sit and study a book when there were so many interesting things to do. Father hauled the fleeces to the carding-machine in Malone, and brought home the soft, long rolls of wool, combed out straight and fine. Mother didn’t card her own wool any more, since there was a machine that did it on shares. But she dyed it. Alice and Eliza Jane were gathering roots and barks in the woods, and Royal was building huge bonfires in the yard. They boiled the roots and the bark in big caldrons over the fires, and they dipped the long skeins of wool thread that Mother had spun, and lifted them

You tried so hard to give your kid food that was healthy, she thought. The soy cheese pizza. The organic peas and broccoli and baby carrots. The smoothies. The hormone-free milk. The leafy greens. You kept processed food to a minimum, threw Halloween candy out after a week. Never let him eat the icies they sold in the park, because they had red and yellow dye in them. And then you gave him this?

Be careful what you say. It comes true. It comes true. I had to leave home in order to see the world logically, logic the new way of seeing. I learned to think that mysteries are for explanation. I enjoy the simplicity. Concrete pours out of my mouth to cover the forests with freeways and sidewalks. Give me plastics, periodical tables, TV dinners with vegetables no more complex than peas mixed with diced carrots. Shine floodlights into dark corners: no ghosts.

Salmon with whisky-maple glaze, surrounded by a trio of colors- peas with mint, carrots with maple and thyme, and neeps and tatties with nutmeg and parsley. Green, orange, white. And we can put the salmon on a bed of risotto and mushrooms.

In the case of our chicken pot pie, notice how your carrots, peas, onions, and celery are mixed yet remain separate entities. Think about that. A successful chicken pot pie is like a society that functions at a highly efficient level. Call it Sweden.

They had their feast, a happy family group, roasted wild pheasant seasoned with tarragon, stuffed with oranges, apples, shallots, and sage, cooked on a bed of carrots and potatoes, tomatoes. Peas and good brown bread from the oven, farm butter. Good friends, old friends

When the breakfast dishes are cleared, she starts on the large midday meal: chicken pie or pot roast or fish stew; mashed or boiled potatoes; peas or carrots, fresh or canned, depending on the season. What’s left over reappears at supper, transformed into a casserole or a stew. Mother

I wonder if the personality you have as a baby stays with you. My mom tells me that I started making finger paintings with my strained carrots and mashed peas. “An artist right from the beginning,” she says. I looked around the room at my friends, trying to picture each of them as a baby. Had their infant personalities followed them as they grew?

A mixture, which is a combination of two or more pure substances in which each substance retains its individual chemical properties. In the case of our chicken pot pie, notice how your carrots, peas, onions, and celery are mixed yet remain separate entities. Think about that. A successful chicken pot pie is like a society that functions at a highly efficient level.

The dinner itself might well have been planned by the same mind that had devised the décor: black bean soup, crab meat and slivers of crab shell done in cream, roasted crown of lamb with bone tips decently encased in little paper drawers, tiny hard potatoes, green peas ruined by chopped carrots, asparagus instead of salad, and the dessert called, perhaps a shade hysterically, Cherries Jubilee.

By Mendel’s time, plant breeding had progressed to a point where every region boasted dozens of local varieties of peas, not to mention beans, lettuce, strawberries, carrots, wheat, tomatoes, and scores of other crops. People may not have known about genetics, but everyone understood that plants (and animals) could be changed dramatically through selective breeding. A single species of weedy coastal mustard, for example, eventually gave rise to more than half a dozen familiar European vegetables. Farmers interested in tasty leaves turned it into cabbages, collard greens, and kale. Selecting plants with edible side buds and flower shoots produced Brussels sprouts, cauliflower, and broccoli, while nurturing a fattened stem produced kohlrabi. In some cases, improving a crop was as simple as saving the largest seeds, but other situations required real sophistication. Assyrians began meticulously hand-pollinating date palms more than 4,000 years ago, and as early as the Shang Dynasty (1766–1122 BC), Chinese winemakers had perfected a strain of millet that required protection from cross-pollination. Perhaps no culture better expresses the instinctive link between growing plants and studying them than the Mende people of Sierra Leone, whose verb for “experiment” comes from the phrase “trying out new rice.

the toxicity in much Western food lies in the processing, rather than in the food itself. The carbohydrates in Western diets are heavily skewed toward refined grains, and are thus highly obesogenic. Eggplant, kale, spinach, carrots, broccoli, peas, Brussels sprouts, tomatoes, asparagus, bell peppers, zucchini, cauliflower, avocados, lettuce, beets, cucumbers, watercress, cabbage, among others, are all extremely healthy carbohydrate-containing foods.

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.

Stewed eggplant; chicken steaks in egg batter; marinated peppers with buckwheat honey; herring under potatoes, beets, carrots, and mayonnaise; bow-tie pasta with kasha, caramelized onions, and garlic; ponchiki with mixed-fruit preserves; pickled cabbage; pickled eggplant; meat in aspic; beet salad with garlic and mayonnaise; kidney beans with walnuts; kharcho and solyanka; fried cauliflower; whitefish under stewed carrots; salmon soup; kidney beans with the walnuts swapped out for caramelized onions; sour cabbage with beef; pea soup with corn; vermicelli and fried onions.

MY RECIPE FOR BANGERS AND MASH First off, find a butcher who makes his sausages fresh. Fry up a mixture of onions and bacon and seasoning. Get the spuds on the boil with a dash of vinegar, some chopped onions and salt (seasoning to taste). Chuck in some peas with the spuds. (Throw in some chopped carrots too, if you like.) Now we’re talking. Now, you have a choice of grilling or broiling your bangers or frying. Throw them on low heat with the simmering bacon and onions (or in the cold pan, as the TV lady said, and add the onions and bacon in a bit) and let the fuckers rock gently, turning every few minutes. Mash yer spuds and whatever. Bangers are now fat free (as possible!). Gravy if desired. HP sauce, every man to his own.

He worked at a feverish pace. He experimented with all manner of pies: tortoises, eel, chicken, frog, mushroom, artichoke, apricot, cherry, and his favorite of all, a luscious strawberry pie. He made omelets, stuffed eggs, and poached eggs with rosemary over toast. There were soups galore: fennel, tortellini, Hungarian milk, millet, kohlrabi, pea, and his famous Venetian turnip soup, which this time he made with apples instead. He molded jelly into the shapes of the cardinali crests, colored with wine, carrot, and saffron. He delighted most in the moments when he worked with his favorite knife, carving and slicing roasted cockerel, peacock, capons, turtledoves, ortolans, blackbirds, partridges, pheasants, and wood grouse. Every slice of the knife gave him greater confidence and belief in his power to make the world his.

As soon as I was immersed in my work, cutting up the kabocha squash for the winter butternut squash soup, dicing the carrots to braise in orange juice, and starting another giant vat of chicken stock, I allowed the aromas and natural muscle rhythms of the kitchen to sweep me up in what I loved. I calmed down and experienced--- as corny as it might sound--- the joy of cooking. I was in love with food, obsessed with it. Food wasn't just fuel; it could heal a broken heart, it could entertain, it could bring you home. Magic happened when a perfectly balanced dish came together. A beautiful symphony of flavors. Salty, sweet, acidic, crunchy, colorful, soft, hard, warm, cold. It should take you on a journey. Once I had an Italian dish called Genovese, consisting of braised rabbit over thick noodles with a carrot and pea sauce. It was so beautiful, earthy, clever, and delicious, and it warmed you from the inside. It was what I liked to call a "circle of life plate.

Gian Pero Frau, one of the most important characters in the supporting cast surrounding S'Apposentu, runs an experimental farm down the road from the restaurant. His vegetable garden looks like nature's version of a teenager's bedroom, a rebellious mess of branches and leaves and twisted barnyard wire. A low, droning buzz fills the air. "Sorry about the bugs," he says, a cartoonish cloud orbiting his head. But beneath the chaos a bloom of biodynamic order sprouts from the earth. He uses nothing but dirt and water and careful observation to sustain life here. Every leaf and branch has its place in this garden; nothing is random. Pockets of lettuce, cabbage, fennel, and flowers grow in dense clusters together; on the other end, summer squash, carrots, and eggplant do their leafy dance. "This garden is built on synergy. You plant four or five plants in a close space, and they support each other. It might take thirty or forty days instead of twenty to get it right, but the flavor is deeper." (There's a metaphor in here somewhere, about his new life Roberto is forging in the Sardinian countryside.) "He's my hero," says Roberto about Gian Piero. "He listens, quietly processes what I'm asking for, then brings it to life. Which doesn't happen in places like Siddi." Together, they're creating a new expression of Sardinian terreno, crossing genetic material, drying vegetables and legumes under a variety of conditions, and experimenting with harvesting times that give Roberto a whole new tool kit back in the kitchen. We stand in the center of the garden, crunching on celery and lettuce leaves, biting into zucchini and popping peas from their shells- an improvised salad, a biodynamic breakfast that tastes of some future slowly forming in the tangle of roots and leaves around us.

For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?

Not only was the four-poster- a lofty structure that would have put princesses and peas to shame- a place of rest and relaxation but it was, and had been for quite some time now, a portal for her magic carpet escapades. It was there that Estelle first began to practice what Marjan had called "eating at the edge of a ready 'sofreh'." Estelle always followed the same routine when assembling her dinner 'sofreh' on her bed. First, she would spread the paisley blanket Marjan had given her, tucking the fringed ends in tight around the sides of her mattress. Then, having already wetted a pot of jasmine tea, she would dig a trivet into the blanket's left corner and place the piping pot on top of it. Following the Persian etiquette of placing the main dishes at the center of the 'sofreh', Estelle would position the plate of saffron 'chelow' (with crunchy 'tadig'), the bowl of stew or soup that was the day's special, and the 'lavash' or 'barbari' bread accordingly. She would frame the main dishes with a small plate of 'torshi', pickled carrots and cucumbers, as well as a yogurt dip and some feta cheese with her favorite herb: balmy lemon mint. Taking off her pink pom-pom house slippers, Estelle would then hoist herself onto her high bed and begin her ecstatic epicurean adventure. She savored every morsel of her nightly meal, breathing in the tingle of sumac powder and nutmeg while speaking to a framed photograph of Luigi she propped up on its own trivet next to the tea. Dinner was usually Persian, but her dessert was always Italian: a peppermint cannoli or marzipan cherry, after which she would turn on the radio, always set to the 'Mid-West Ceili Hour', and dream of the time when a young Luigi made her do things impossible, like when he convinced her to enter the Maharajah sideshow and stand on the tallest elephant's trunk during carnival season in her seaside Neapolitan town.

AUNT CAROL’S CRUNCHY SALAD Salad         2 tablespoons butter         1 package ramen noodles (like the $.13 package)         ½ cup or so of chopped almonds         Handful of sunflower seeds         4 to 6 cups sturdy lettuce (I like romaine)         2 cups or so of chopped broccoli         Some chopped green onions         You can add any crunchy thing: carrots, radishes, snap peas, cabbage Melt the butter in a skillet over medium-high heat. Add the uncooked ramen noodles (break them all up), almonds, and sunflower seeds, and saute until toasted light brown. Maybe 3 to 4 minutes. Let cool. Pour the dressing (recipe below) into the bottom of your salad bowl. Add the lettuce, broccoli, green onions, and toasted crunch mix. Toss when ready to serve. Vinaigrette         4 tablespoons brown sugar         1 teaspoon salt         6 tablespoons rice wine vinegar         2 to 3 drops Tabasco         ½ cup oil (olive, sunflower, walnut, whatever oil you like. Aunt Carol uses canola oil, so no need to get trendy) Mix all the vinaigrette ingredients with a whisk (or just shake this all together in a mason jar if you want to control the quantity or make extra). This is so good. Cannot deal. Add chicken or shrimp, and it is a whole meal. This is a doldrum fixer. I’m so

To pack a healthy lunch, my children follow simple packing guidelines. They combine, and not duplicate, ingredients from each of the following categories. All are available in either loose or unpackaged form, and when possible, we buy organic. In order of importance (i.e. amount), they pick: 1. Grain (favor whole wheat when possible): Baguette, focaccia, buns, bagels, pasta, rice, couscous 2. Vegetable: Lettuce, tomato, pickles, avocado, cucumber, broccoli, carrots, bell pepper, celery, snap peas 3. Protein: Deli cuts, leftover meat or fish, shrimp, eggs, tofu, nuts, nut butters, beans, peas 4. Calcium: Yogurt, cheese, dark leafy greens 5. Fruit: Preferably raw fruit or berries, homemade apple sauce, or dried fruit 6. Optional Snacks: Whole or dried fruit, yogurt, homemade popcorn or cookie, nuts, granola, or any interesting snack from the bulk aisle

Renzo from Roddino leaves us on the doorstep of Osteria da Gemma, a Langhe culinary landmark in a village scarcely large enough to fill the restaurant. Before we can shake off the wet and the cold, before we can see a menu or catch our breath, the waiter comes by and drops a cutting board full of salumi between us. Prego. Then another plate comes out- carne cruda, a soft mound of hand-chopped veal dressed with nothing but olive oil and a bit of lemon, a classic warm-up to a Piedmont meal. The plates continue, and it soon becomes very clear that we have no say in the matter. Insalata russa, a tricolore of toothsome green peas, orange carrots, and ivory potatoes, bound in a cloak of mayonnaise and crumbled egg yolk. Vitello tonnato, Piedmont's famous take on surf and turf: thin slices of roast beef with a thick emulsion of mayo and tuna. Each bite brings us slowly out of the mist of emotion and into the din of the dining room.

When someone asks for the glazed ham across the table, she doesn’t say, “Pass the flesh of the pig’s butt, please,” and when someone tells his children to finish their peas and carrots, he doesn’t say, “Finish your plants.

Whether you grow your own transplants or buy them, here’s what you should plant outside as transplants and what you can grow from seed. Seeds Transplants Bean Basil Carrot Broccoli Chives Brussels sprouts Cucumber Cabbage Dill Cauliflower Lettuce Celery Okra Collards Parsley Eggplant Parsnip Kale Onion Leek Pea Pepper Pumpkin Spinach Radish Swiss chard Turnip Tomato Watermelon

roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, chips, Yorkshire pudding, peas, carrots, gravy, ketchup and, for some strange reason, mint humbugs.

FEATURES OF A NUTRITARIAN DIET •  Large green salads with seed/nut-based dressings •  Bean soups with carrot/tomato juice and cruciferous vegetables •  Green vegetables, onions, and mushrooms steamed or cooked in a wok •  Animal products limited to no more than three small servings per week •  No dairy, white flour, and white rice •  No processed foods, cold cereals, and sweets •  No sweeteners, except fruit and limited unsulfured dried fruit •  Carbohydrates with high nutritional quality such as beans, peas, squashes, lentils, and intact whole grains •  Protective foods such as walnuts, mushrooms, onions, berries, and seeds

Dr. Fuhrman’s Famous Anticancer Soup Serves: 10 1 cup dried split peas ½ cup dried adzuki or cannellini beans 4 cups water 6 to 10 medium zucchini 5 pounds large organic carrots, juiced (6 cups juice; see Note) 2 bunches celery, juiced (2 cups juice; see Note) 2 tablespoons VegiZest* or other no-salt seasoning blend, adjusted to taste 1 teaspoon Mrs. Dash no-salt seasoning 4 medium onions, chopped 3 leek stalks, cut lengthwise and cleaned carefully, then coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 1 cup raw cashews 2½ cups chopped fresh mushrooms (shiitake, cremini, and/or white) Place the peas and beans and water in a very large pot over low heat. Bring to a boil, and reduce heat. Add the zucchini whole to the pot. Add the carrot juice, celery juice, VegiZest, and Mrs. Dash. Put the onions, leeks, and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot. After at least 10 minutes, remove the softened zucchini with tongs and blend them in the blender with the cashews until creamy. Pour this mixture back into the soup pot. Add the mushrooms and continue to simmer until the beans are soft, about 2 hours total cooking time. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup. PER SERVING: CALORIES 296; PROTEIN 14g; CARBOHYDRATE 49g; TOTAL FAT 7.5g; SATURATED FAT 1.4g; SODIUM 172mg; FIBER 10.2g; BETA-CAROTENE 16,410mcg; VITAMIN C 90mg; CALCIUM 178mg; IRON 4.8mg; FOLATE 203mcg; MAGNESIUM 151mg; ZINC 3mg; SELENIUM 10.1mcg

Split Pea and Lentil Soup Serves: 6 1½ cups split peas, rinsed ½ cup lentils, rinsed ¼ cup pine nuts, lightly toasted, plus additional if desired for garnish 2 large onions, chopped 3 cloves garlic, chopped 4 stalks celery, chopped 3 cups coarsely chopped mushrooms 5 carrots, diced 1 cup carrot juice 3 cups low-sodium or no-salt-added vegetable broth 3 tablespoons fresh, chopped dill 2 tablespoons salt-free Italian seasoning blend ½ teaspoon dried marjoram ¼ teaspoon ground black pepper Bring 3 cups of water to a boil, add split peas and lentils and return to a boil. Reduce heat, partially cover the pot, and simmer for 40 minutes or until split peas and lentils are tender. Place cooked lentils and split peas and toasted pine nuts in a high-powered blender or food processor and blend until smooth. While split peas and lentils are cooking, add remaining ingredients to a large soup pot and cook over low heat until vegetables are tender, about 15 minutes. Add blended split pea mixture to soup pot and mix well. If desired, garnish with additional toasted pine nuts. PER SERVING: CALORIES 342; PROTEIN 20g; CARBOHYDRATE 57g; TOTAL FAT 5g; SATURATED FAT 0.5g; SODIUM 163mg; FIBER 21.4g; BETA-CAROTENE 8001mcg; VITAMIN C 14mg; CALCIUM 112mg; IRON 4.9mg; FOLATE 252mcg; MAGNESIUM 115mg; ZINC 3.1mg; SELENIUM 6.3mcg

Memorize this list of foods that you should eat liberally: 1.​All green vegetables, both raw and cooked, including frozen. If it is green, you get the green light. Don’t forget raw peas, snow pea pods, kohlrabi, okra, and frozen artichoke hearts. 2.​Non-green, non-starchy vegetables, including tomatoes, peppers, eggplant, mushrooms, onions, garlic, leeks, cauliflower, water chestnuts, hearts of palm, and roasted garlic cloves. 3.​Raw starchy vegetables, such as raw carrots, raw beets, jicama, radish, and parsnips. They are all great, shredded raw, in your salad. 4.​Beans/legumes, including split peas, lima beans, lentils, soybeans, black beans, and all red, white, and blue beans. Soak them overnight, then rinse and cook them, add them to salads and soups, make bean burgers, sprout them, and eat bean pasta. 5.​Low-sugar fruits, one or two with breakfast and about one more each meal. 6.​Try to have berries or pomegranate at least once a day. Frozen berries are the most cost effective.

At least 90 percent of your diet should be from whole plant foods such as the following: Green vegetables—including kale, Swiss chard, broccoli, artichokes, string beans, asparagus, spinach, cabbage, lettuce, snow peas, and peas Yellow/orange vegetables—including carrots, butternut squash, winter squash, spaghetti squash, sweet potato, and corn Beans/legumes—including chickpeas, red kidney beans, lentils, and adzuki beans Fresh fruits—including blueberries, strawberries, kiwis, apples, oranges, grapes, pears, watermelon, and pomegranates (Eat dried fruits, including raisins and dates, only in small amounts.) Nonstarchy vegetables—including eggplant, mushrooms, peppers, tomatoes, and onions

From a time even before then, from before James was born, there's a list of frequently requested items in English and Chinese: Egg rolls Wontons Pot stickers Crab rangoons (What are these? Winnie, their mother, annotated in Chinese. Their father wrote underneath, Wontons filled with cream cheese.) Beef with broccoli Following a scattershot statistical analysis, Winnie also compiled a list of things Americans liked: Large chunks of meat Wontons and noodles together in the same soup Pea pods and green beans, carrots, broccoli, baby corn (no other vegetables) Ribs or chicken wings Beef with broccoli Chicken with peanuts Peanuts in everything Chop suey (What is this? Leo wrote. I don't know, Winnie wrote.) Anything with shrimp (The rest of them can't eat shrimp, she annotated. Be careful.) Anything from the deep fryer Anything with sweet and sour sauce Anything with a thick, brown sauce And there is, of course, the list of things the Americans didn't like: Meat on the bone (except ribs or chicken wings) Rice porridge Fermented soybeans

Eggplant, kale, spinach, carrots, broccoli, peas, Brussels sprouts, tomatoes, asparagus, bell peppers, zucchini, cauliflower, avocados, lettuce, beets, cucumbers, watercress, cabbage, among others, are all extremely healthy carbohydrate-containing foods.

She chats about frying up pork chops and sunny-side up eggs over white rice with brown gravy. "Sounds bloody delicious. That would make a great menu special for today." Callum says as he stands at the far end of the meal table to crack endless eggs into a giant metal bowl. When he's done, I'll scramble them in a huge wok along with some bacon, peas, carrots, and white rice to make our signature fried rice.

Beef & Butternut Squash Stew 6 Servings   Ingredients: 2 tablespoons olive or vegetable oil 1 pound beef stew meat, cut into 1-inch cubes 1/4 cup of flour 3 carrots, chopped 1 onion, coarsely chopped 2 cloves garlic, minced 4 cups beef stock 1 (14.5-ounce) can whole tomatoes, crushed with your hands or a potato masher 1 tablespoon Worcestershire sauce (optional) 2 bay leaves 1 teaspoon dried thyme 1 small butternut squash, peeled and cut into 1-inch cubes 1 cup frozen or canned peas 1 teaspoon salt and, plus extra 1/2 teaspoon pepper, plus extra   Directions: 1. Preheat oven to 325 degrees F. 2. Heat oil over medium-high heat in a Dutch oven, or large skillet. While the oil is heating, blot the beef cubes with a paper towel to remove the moisture (this will allow them to get nice and brown in the pan). Next, season the beef cubes with 1 teaspoon of salt, and 1/2 teaspoon of pepper. Toss the seasoned beef cubes with the flour, and then brown the beef in the hot oil. 3. Remove the browned beef from the pot with a slotted spoon, and set aside on a plate. In the same pot, cook the carrots, onion and garlic over medium heat until they have a little color (about 10 minutes,) 4. If you used a Dutch oven to brown the meat and vegetables, go ahead and return the beef to the Dutch oven and toss with the vegetables. If you browned the meat and vegetables skillet, transfer everything to an oven-proof pot or casserole dish. 5. Add the beef stock, crushed tomatoes, Worcestershire sauce, bay leaves and thyme to the pot. Cover tightly and put into the oven for 90 minutes. 6. Remove from the oven and add the butternut squash. You will want the meat and vegetables to be submerged in liquid, so add a little more water or stock to the pot if needed. Give everything a stir, and cover, this time leaving the lid slightly ajar so that the steam can escape. Return to the oven for another 60 minutes, or until beef and squash are tender. 7. Remove from the oven and stir the peas into the hot stew. Allow the stew to cool for about 15 minutes before serving. Add salt and pepper, to taste.

Spicy Cream of Chicken Soup Ingredients: 1 large onion, chopped 2 carrots, chopped 1 1/2 garam masala 5 cups chicken stock 1/4 cup parsley 3 pound chicken, quartered 1/2 cup long grain rice 1 cup half and half cream 1 cup frozen peas Salt and pepper to taste Directions: 1. Add onion, carrots, stock, parsley, garam masala, chicken, and rice to slow cooker and stir. 2. Cover and set slow cooker to low heat for 9 to 10 hours. 3. Remove chicken from stock with a slotted spoon and place on cutting board. 4. Remove meat from bones; dice chicken; dispose of skin and bones. Leave chicken on cutting board for now. 5. Puree vegetables and stock in a food processor until smooth; return to slow cooker. 6. Add cream and peas to slow cooker; return chicken to slow cooker. 7. Add salt and pepper until it reaches desired taste. Also, add more garam masala if desired. 8. Cover and set slow cooker on low for 20 minutes. Serving Suggestions: Add a delicious side of carrot or coconut rice to this spicy and savory soup.

see. He’s even agreed to try broccoli and peas.” Jack took a bite from the carrot and said “This isn’t half

1 cup milk plus: 1. Small bowl cold cereal + blueberries + yogurt 2. 1 egg, scrambled or boiled + 1 slice toast + strawberries 3. 1 cut-up chicken sausage + toast + ½ banana 4. ½ bagel + cream cheese + raspberries 5. 1 slice ham on toast + ½ orange 6. ½ tortilla rolled up with cheese + melon + yogurt 7. Small bowl oatmeal + cut-up bananas and strawberries Lunch and Dinner 1. 1 salmon cake + carrots + rice 2. Fish pie + broccoli 3. 3 oz salmon + cup of pasta + peas 4. 2 fish sticks + cup couscous + veg 5. ½ breast of chicken + veg + small potato 6. Roast chicken + dumplings + veg 7. 1 meat or peanut-butter-and-jelly sandwich + apple + yogurt 8. 1 small homemade pizza + fruit 9. Pasta with tomato sauce and cheese + veg 10. Chicken risotto + veg 11. Ground beef + potato + peas 12. Small tuna pasta bake + veg 13. 4 meatballs + pasta + veg 14. Chicken stir-fry with veg + rice

An entire meal made of pumpkin, from something resembling chicken (strips of rind from near the skin, boiled in chicken stock and then broiled) and something else resembling mashed potatoes, and things that looked like carrots and cucumbers and even peas, with pumpkin tea and pumpkin ice cream for dessert. Pumpkin ravioli, and soup, and sausage. Pumpkin pancakes, waffles. Pumpkin french toast, made with pumpkin bread.

Know Your Vegetable Groups! Brassicas cabbage, kale, broccoli, collards, cauliflower, kohlrabi, Brussels sprouts Leafy Greens spinach, chard, lettuce Legumes peas, beans, limas Nightshades peppers, tomatoes, potatoes, eggplants Root Vegetables beets, carrots, turnips, salsify, parsnips, radishes, rutabagas, onions, garlic, leeks Vine Crops cucumbers, melons, squash

pasteurized milk, let’s be clear, is not a processed food. Nor are frozen peas, canned beans, washed and boxed spinach, bags of baby carrots, packages of aged cheese, or boxes of raw, frozen ground beef shaped into hamburgers. At

The Rhythm of Relationships It’s not a mystery that there are certain people with whom we "click" and others with whom we don’t. In the movie, Forrest Gump, Forrest proclaimed that he and Jenny got along like "peas and carrots." I once heard Tony Robbins say that if you are with the right person, a relationship does not take a lot of work. When relationships are in rhythm, everything is made easier.

Tomatoes, carrot sticks, fennel bulbs, snow pea pods, raw peas, raw string beans, raw broccoli, raw cauliflower, even strips of kohlrabi, cabbage, and radish taste great raw with a nice dip.

Remember to include different kinds of lettuce and greens, tomatoes, shredded onion, and at least one shredded raw cruciferous vegetable in your salad every day. For added veggies, choose from red and green bell peppers, cucumbers, carrots, bean sprouts, shredded red or green cabbage, chopped white and red onion, lightly sautéed mushrooms, lightly steamed and sliced zucchini, raw and lightly steamed beets and carrots, snow peas, broccoli, cauliflower, and radishes. Add different types of beans as well as some cooked vegetables for variety.

In ten minutes I am at the massive Whole Foods on Kingsbury. I go to the salad bar. I fill containers with carrots, celery, sliced onions, shredded cabbage, chopped tomatoes. Garbanzo beans and corn. Shredded chicken, peas, chopped cauliflower, and broccoli. Baby spinach leaves. Cooked barley. I check out, with my three salad bar containers, and head back toward home. I stop at La Boulangerie and pick up a baguette. I get home and don't even take my coat off. I get out one of my big stock pots, and dump all three containers into the pot. From the pantry, a jar of Rao's marinara. From the freezer, a container of homemade chicken stock. I don't even bother to thaw it, I just plop it like an iceberg into the pot. Salt, pepper, and pepper flakes for heat. I crank the heat to medium, give it a stir and leave it.

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.

According to Norse legend, peas arrived on earth as a punishment sent by the god Thor who, in a fit of pique, dispatched a flight of dragons with peas in their talons to fill up the wells of his unsatisfactory worshippers.

Dietary Changes to Improve the 2:16 Ratio There are great foods that can help improve the conversion of estrogen into good metabolites and away from the bad ones. These foods include insoluble dietary fibers, such as lignin found in green beans, peas, carrots, seeds, and Brazil nuts. The reason that dietary fiber, especially lignin, is so beneficial is that it can bind harmful estrogens in the digestive tract, so they can be excreted in the feces instead of being reabsorbed. Dietary fiber also improves the composition of intestinal bacteria so that harmful estrogen metabolites can be excreted from the body. It also decreases the conversion of testosterone into estrogens, maintaining a healthy testosterone level. Sugar and simple carbohydrates cause unfriendly flora to grow in the gastrointestinal tract and disrupt estrogen metabolism. These foods also raise blood sugar and insulin levels, resulting in adverse influences in sex hormone balance. Too many simple carbohydrates have been associated with postmenopausal breast cancer risk among overweight women and women with a large waist

DR. FUHRMAN’S FAMOUS ANTI-CANCER SOUP SERVES 10 ½ cup dried split peas ½ cup dried beans (can use any variety) 4 cups water 4 medium onions chopped 6–8 medium zucchini, cut into 1-inch pieces 3 leek stalks, coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 5 pounds carrots, juiced (5–6 cups juice; see note) 2 bunches celery, juiced (2 cups juice; see note) 2 tablespoons Dr. Fuhrman’s VegiZest or Mrs. Dash 1 cup raw cashews 8 ounces fresh mushrooms (shiitake, cremini, and/or oyster), chopped Place the split peas, beans, and water in a very large pot over low heat. Bring to a boil and simmer for 30 minutes. Add the onions, zucchini, leeks, and kale to the pot. Add the carrot juice, celery juice, and VegiZest. Simmer until the onions, zucchini, and leeks are soft, about 40 minutes. Remove 2 cups of the soup liquid, being careful to leave the beans and at least half of the kale in the pot. Using a high-powered blender or food processor, blend the soup liquid with the cashews. Return the creamy mixture to the pot. Add the mushrooms and simmer for 30 minutes, or until the beans are soft. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup.

He put one of the platters in front of Liv, forcing her to get up-close and personal with his dinner creation. It looked even worse on her plate than it had from a distance. Liv was glad she had a strong stomach. She’d seen some fairly disgusting things during nursing school, especially during her surgery rotation and in the burn unit, but none of them were quite as nasty as Baird’s “pizza.” “Well, go ahead. I thought you were starving.” She looked up to see him watching her, black eyebrows raised in anticipation. Oh my God, I’m actually going to have to eat it! Her stomach rolled at the thought. “You, uh, gave me so much I don’t know where to begin,” she lied weakly. “Only one piece.” He frowned. “Is it too much?” “It’s just a little more than I’m used to. Uh, on Earth we cut a pizza into eight or ten wedges.” And we don’t top it with fruit cocktail! “I can cut it into smaller pieces if you want,” he offered. “No, no. That’s okay. I’ll make do.” There was no putting it off anymore. Taking a deep breath, Liv lifted the huge sloppy slice and forced herself to take a bite. “You like it?” Baird stared at her suspiciously. “Mmm, delicious,” Liv mumbled, fighting her gag reflex. Inside her mouth the flavors of canned salmon, lima beans, and fruit cocktail were fighting and she wondered how in the world she would swallow without throwing up. But the big warrior was still watching her carefully for her reaction and she didn’t want to insult him. With a monumental effort she choked down the mess and prayed it wouldn’t come back up. “So it’s good?” he asked again. “Unforgettable,” Liv assured him which for once was the absolute truth. “Glad you like it.” Baird lifted his own piece of pizza and, keeping his eyes on her the entire time, took a huge bite. But when he started to chew, his face turned a peculiar shade of red. “Gods!” Getting up from the table in a hurry, he ran to the sink and spat out the mouthful. Then he turned back to Liv. “That was fuckin’ horrible. Why didn’t you tell me?” Liv shrugged, not sure if she should laugh or feel sorry for him. “I didn’t want to hurt your feelings.” “I’d rather have my feelings hurt than eat that slop.” Baird frowned. “I don’t understand what you humans see in that dish anyway.” “Well…” Liv tried to think of a way to put it tactfully. “We don’t always make it exactly like that.” She nodded at the half a pizza she’d put back down on the metal serving tray. “But I did everything the clerk told me to,” Baird protested. “He said it was mistake proof. That anyone could do it.” “Anyone can do it. You just put a little too much on it, that’s all.” “Damn it to hell.” Baird sighed. “I’m sorry, Olivia. I wanted to make all your favorites—the things I saw you eating in my dreams. It was between this and that other stuff you like with the raw sea creatures rolled in the white grains. I thought this would be easier.” “Sushi?” Liv bit her lip to keep from laughing. “You were going to try and make me sushi?” As badly as he’d screwed up the pizza, she couldn’t imagine what his version of sushi would look like. Visions of a whole dead fish coated in sticky rice and rolled in peas and carrots instead of roe rose to mind. Ugh. Baird shrugged. “I wanted to. I wanted to make you something special every night. But I guess I’m not very good at cooking human food. Sorry.” He sounded so crestfallen and his broad shoulders slumped so sadly that Liv couldn’t help but feel sorry for him. She rose and went to put a hand lightly on his arm. “Hey, don’t worry about it. I’m sure if I tried to make Kindred cuisine I wouldn’t do any better.” Baird

Shaking his head at his own skittishness, he let out a sigh and dropped down beside his little girl. Immediately, she scrambled over to him as fast as her hands and knees could take her and climbed happily up into his lap. He picked her up. Her very presence was a balm to his nerves, a reassurance that purity and innocence still shone in a world that had, of late, seemed dominated by wickedness and evil. But it soon became obvious that Charlotte wanted more than just a cuddle. Eventually, she began to get restless, and Gareth had learned enough about her to recognize immediately what she wanted. "Hungry, Charlie-girl?" Raising himself to his knees, he picked up the bowl he'd excitedly prepared a few minutes ago and sat down, anticipation lighting up his face. Charlotte was beginning to eat solid food now, which delighted him beyond words because that meant he could have a hand in feeding her. Still, Juliet had looked dubious when she'd left him with the baby an hour before. Mash up her food carefully, she had instructed him, explaining the procedure with as much care as if she'd been advising an overeager two-year-old, going on and on while he'd stood there and nodded and nodded and nodded. Make sure there are no lumps in it, and don't make her eat it all if she doesn't want it. He realized his first mistake as he dug the spoon into the bowl and eagerly began to feed the baby. "Hmmm … perhaps I should have mashed up the peas or even the carrots, instead of these red beets left over from supper last night," he mused, aloud. Indeed, it soon became difficult to know who was faring worse in this new venture — his daughter, now smeared from head to toe in red beet pulp, or her papa, who had it all over his fingers and in his lap. Charlotte looked up at him and smiled through the mess. Gareth guffawed. Ah, hell. They were both laughing and having fun. They were half-way through the bowl when a loud hammering at the door nearly caused Gareth to jump out of his skin. Lucien. Scooping up the baby and holding her easily in one arm, he went to open it — and found Perry and the rest of the Den of Debauchery standing just outside. "Bloody hell!"  Perry's jaw nearly hit the floor. "What on earth have you done to her?!" Gareth looked at Charlotte and fully comprehended just what a mess the two of them had made. Huge red blotches stained the delicate skin of the baby's face. Her hands were bright red, her dress was ruined, and bits of crimson pulp clung to her chin. Oh, hell, he thought wildly, Juliet's going to kill me! He grabbed up a napkin from the table and began scrubbing at Charlotte's face, to no avail. "Damnation!" he cried, much to Perry's amusement and the guffaws of the others. "Playing papa to the hilt, are you, Gareth?" "So much for your days of debauchery!" "I say, next thing you know, he'll be changing napkins — ha, ha, ha!" "Sod off," Gareth said, realizing how much he had not missed their immaturity.

Dr. FUHRMAN’S NUTRIENT DENSITY SCORES Kale 100 Watercress 100 Collards 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Asparagus 36 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates/pomegranate juice 30 Carrots/carrot juice 30 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia (avg) 25 Red grapes 24 Cherries 21 Tofu 20 Lentils 14 Cantaloupe 12 Beans (all varieties) 11 Plums 11 Walnuts 10 Iceberg lettuce 10 Pistachio nuts 9 Cucumbers 9 Green peas 7 Almonds 7 Cashews 6 Avocados 6 Apples 5 Peanut butter 5 Corn 4 Bananas 3 Oatmeal 3 Salmon 2 White potato 2 Skim milk 2 Whole-wheat bread 2 Olive oil 2 White bread 1 Chicken breast 1 Eggs 1 White pasta 1 Ground beef (85 percent lean)–4 Low-fat cheddar cheese–6 Potato chips–9 Cola–10

He rubbed his hands on his trousers, shaking his head. “Peas don’t pay carrots, don’t worry about it.” “Why am I the pea?” “Because I hate peas.

Yorkshire pudding, peas, carrots, gravy, ketchup and, for some strange reason, mint humbugs.

Research shows that soluble fiber is metabolized by bacteria in the colon, and can increase fecal output by stimulating the growth of healthy intestinal bacteria and fatty acids.1 Because of this, soluble fiber is an important source of fuel for the colon.2 Good sources of soluble fiber include beans; peas; oats; certain fruits like plums, bananas, and apples; and certain vegetables like broccoli, sweet potatoes, and carrots.

said Percy airily. ‘He’s a genius! Best wizard in the world! But he is a bit mad, yes. Potatoes, Harry?’ Harry’s mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, chips, Yorkshire pudding, peas, carrots, gravy, ketchup and, for some strange reason, mint humbugs. The Dursleys had never exactly starved Harry, but he’d never been allowed to eat as much as he liked. Dudley had always taken anything that Harry really wanted, even if it made him sick. Harry piled his plate with a bit of everything except the humbugs and began to eat.

Even then, eat only half of a medium potato or one small potato. Starches such as turnips, rutabaga, butternut and acorn squash, chestnuts, parsnips, carrots, peas, corn, and intact whole grains are better choices.

Harry's mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table; roast beef, roast chicken, pork chops and lamb chops, sausages, bacon, and steak, boiled potatoes, roast potatoes, chips, Yorkshire pudding, peas, carrots, gravy, ketchup and, for some strange reason, mint humbugs.

the standing crown roast of pork was done and the pies were ready to bake. Mashed potatoes were whipped into thick ribbons of creamy silk. The casserole of sausage dressing was steaming, the cranberry mold jiggled, peas and carrots were mixed together

She had already tied on her apron and started tapping notes into her phone as Daisy laid out the ingredients: a whole kosher chicken; a bottle of olive oil, a pound of butter, a lemon. Onions, garlic, shallots, shiitake mushrooms, Parmesan cheese, and a container of arborio rice; fresh rosemary and thyme, a bag of carrots, a half-pound of asparagus, and a half-pound of sugar snap peas. That was for dinner. For pantry staples, she'd gotten flour, white and brown sugar, kosher salt and Maldon salt, pepper, chili, and paprika; for the refrigerator: milk, eggs, and half-and-half, and, for a housewarming gift, a copy of Ruth Reichl's My Kitchen Year and two quarts of her own homemade chicken stock.

Mrs. O’Brien’s Shepherd’s Pie Recipe Ingredients: 5 cups mashed, boiled potatoes (could be reduced to 4 cups)* 1/2 cup sour cream 2 ounces cream cheese 2 tablespoons butter, softened, divided 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1-1/2 teaspoon olive oil 1 pound ground lamb (We substituted ground chicken. You could also use ground beef or turkey.) 1 pinch salt and ground black pepper to taste 1 (16 ounce) can stewed tomatoes with juice, chopped 1 small yellow onion, chopped 1 small carrot, peeled and chopped 1/2 cup peas (frozen or fresh) 1 cup Irish stout beer (such as Guinness(R)) 1 cube beef bouillon (we used chicken bouillon) 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 1 cup shredded sharp cheddar cheese 2 teaspoons smoked paprika (optional) * 1 tsp. liquid smoke (optional) * Directions: -Stir cooked potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. -Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb (or meat). Reduce heat to medium, and cook, stirring frequently, until browned, 4 to 5 minutes. Pour off excess grease and season meat with salt and black pepper to taste. -Add stewed tomatoes with juice, onion, and carrot into meat mixture; Stir and simmer until vegetables are tender, 5 to 10 minutes. Add peas; reduce heat to low and continue cooking, stirring frequently, 2 to 3 minutes. -Add one teaspoon of liquid smoke to meat mixture. Mix thoroughly. -Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes. - Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute. -Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes. -Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish. - Pour (meat) mixture into the prepared baking dish. -Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes. -Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes. -Cool for about 5 minutes before serving. NOTES: We thought the smoked paprika added little flavor to the original recipe.  We added liquid smoke to the meat and it gave it a nice smoky flavor. Next time, we’ll reduce the amount of mashed potatoes to four cups.  We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work ☺  )

In a biological sense, a fruit is the developed ovary of a plant (the vessel that holds the plant's eggs), and examining a fruit gives clues about its past struggles. Before humans, the red flesh of strawberries was a decoy for flyby nibbles from birds. Avocados appealed to elephant-like creatures called gomphotheres, which had intestines wide enough for the animals to swallow the fruit and excrete its hefty seed somewhere else. The day gomphotheres went extinct, thankfully no one told avocados. Nine thousand years passed before the Aztecs invented guacamole. As for what constitutes a fruit in 2018, sweetness has little to do with it. Tomatoes are fruits, but so are eggplants, peppers, and olives. Peanuts and almonds and walnuts are fruits. So are parts of the world's six top crops---wheat, corn, rice, barley, sorghum, and soy. Oftentimes, things that masquerade as vegetables, like pea pods, are definitely fruits. Which is not to cast shade at vegetables; they are, by definition, almost fruits. To botanists, vegetables are any other edible part of the plant that doesn't contain seeds. Roots, such as carrots, potatoes, and parsnips, are vegetables. Lettuces are seedless, so they're vegetables, too, as is garlic.

To recover an intuitive sense of what will be in season throughout the year, picture a season of foods unfolding as if from one single plant. Take a minute to study this creation—an imaginary plant that bears over the course of one growing season a cornucopia of all the different vegetable products we can harvest. We’ll call it a vegetannual. Picture its life passing before your eyes like a time-lapse film: first, in the cool early spring, shoots poke up out of the ground. Small leaves appear, then bigger leaves. As the plant grows up into the sunshine and the days grow longer, flower buds will appear, followed by small green fruits. Under midsummer’s warm sun, the fruits grow larger, riper, and more colorful. As days shorten into the autumn, these mature into hard-shelled fruits with appreciable seeds inside. Finally, as the days grow cool, the vegetannual may hoard the sugars its leaves have made, pulling them down into a storage unit of some kind: a tuber, bulb, or root. So goes the year. First the leaves: spinach, kale, lettuce, and chard (here, that’s April and May). Then more mature heads of leaves and flower heads cabbage, romaine, broccoli, and cauliflower (May–June). Then tender young fruit-set: snow peas, baby squash, cucumbers (June), followed by green beans, green peppers, and small tomatoes (July). Then more mature, colorfully ripened fruits: beefsteak tomatoes, eggplants, red and yellow peppers (late July–August). Then the large, hard-shelled fruits with developed seeds inside: cantaloupes, honeydews, watermelons, pumpkins, winter squash (August–September). Last come the root crops, and so ends the produce parade. Plainly these don’t all come from the same plant, but each comes from a plant, that’s the point—a plant predestined to begin its life in the spring and die in the fall. (A few, like onions and carrots, are attempting to be biennials, but we’ll ignore that for now.) Each plant part we eat must come in its turn—leaves, buds, flowers, green fruits, ripe fruits, hard fruits—because that is the necessary order of things for an annual plant. For the life of them, they can’t do it differently. Some minor deviations and a bit of overlap are allowed, but in general, picturing an imaginary vegetannual plant is a pretty reliable guide to what will be in season, wherever you live. If you find yourself eating a watermelon in April, you can count back three months and imagine a place warm enough in January for this plant to have launched its destiny.

oat soup recipe. Ah, heck. I’ll give you the recipe anyway. Bring twelve cups of chicken stock to a boil. Add six sliced carrots, three sliced parsley roots, one cup of peas, one cup of diced onion, two tablespoons of canola oil, two tablespoons of soy sauce, two mashed garlic cloves, and two cups of rolled oats. Simmer for forty minutes and add salt and pepper to taste. I bet even Baby Bear would love it.

Artichokes Avocados Bean sprouts Beans, green Bok choy Broccoli Brussels sprouts Cabbage, green Celery Cucumbers with skin Grapes, green Green peas Kiwi, green Leafy greens Lettuce Limes Melons, honeydew Okra Olives, green Peppers, green Snow peas Watercress Zucchini with skin Red Beets Blood oranges Cabbage, red Cherries Cranberries (fresh or frozen without sugar) Grapefruit, pink or red Grapes, red Onions, red Peppers, red Plums, red Pomegranates Radicchio Radishes Raspberries, red Rhubarb Rooibos tea Strawberries Tomatoes Watermelons Blue/Purple/Black Aronia berries (grown throughout North America and Europe) Black currants Black mulberries Blackberries Blueberries Boysenberries Dates Eggplants Elderberries Figs, purple Grapes, black or purple Huckleberries Kale, purple Marionberries Olives, black Plums, black Prunes Purple heirloom carrots Purple yams or potatoes (remember these are starchy—and these must be pigmented all the way through in order to count in this category) Raisins Raspberries, black Yellow/Orange Apricots Cantaloupe Carrots Ginger root Grapefruit, yellow Kiwi, golden Lemon Mangoes Muskmelons Nectarines Oranges Papayas Peaches Peppers, orange and yellow Persimmons Pineapples Pumpkins Squash, summer and winter Starfruit Sweet potatoes and yams Tangerines Turmeric root

Beat the sunset, all legends grind at 5 a.m.” Dude, the kids didn’t fall asleep until 9, even 10ish. The only time I get to myself is after they’re asleep, and I need eight hours of sleep to function. “Feed your body like a million-dollar racehorse at all times, no exceptions.” As if I have time to make another meal instead of chowing down on my kiddos’ leftover mac-n-cheese with peas and carrots.

The importance of livestock was critical. All thrived, pigs especially. One of the earliest exports was barrels of pork. Flocks of sheep were soon common in Massachusetts and Rhode Island. The colonists raised hardy horses and exported them to the West Indies. They brought in seed for turnips, carrots, buckwheat, peas, parsnips, wheat, barley, and oats—all raised with success. New England apples were soon doing particularly well. One commentator, writing in 1642, said they now ‘had apples, pears and quince tarts, instead of their former Pumpkin Pies.’ Apples were ‘reckoned as profitable as any other part of the Plantation.

Defense: Microbiome Apricots Arugula Asparagus Bamboo shoots Black beans Black tea Blueberries Bok choy Broccoli Cabbage Camembert cheese Carrots Cauliflower Chamomile tea Chanterelle mushrooms Cherries Chia seeds Chickpeas Chile peppers Coffee Concord grape juice Cranberries Cranberry juice Dark chocolate Eggplant Enoki mushrooms Escarole Fiddleheads Flax seeds Frisee Gouda cheese Green tea Kale Kimchi Kiwifruit Lentils Lion’s mane mushrooms Lychee Maitake mushrooms Mangoes Morel mushrooms Navy beans Nectarines Olive oil (EVOO) Oolong tea Oyster mushrooms Pao cai Parmigiano-Reggiano Peaches Peas Plums Pomegranate juice Porcini mushrooms Pumpernickel bread Pumpkin seeds Puntarelle Radicchio Red wine (Cabernet, Cabernet Franc, Petit Verdot) Rutabaga Sauerkraut Sesame seeds Shiitake mushrooms Sourdough bread Squid ink Sunflower seeds Tardivo di Treviso Tomatoes Turnips Walnuts White button mushrooms Whole grains Yogurt

The cuisine was French and Japanese, snow peas or glazed carrots arranged with surgical precision around thin and, to Jonny, mostly tasteless cuts of beef. When he commented on this to Conover, the smuggler explained to him that the meat came from Canadian herds that still consumed grain and grazed in open fields, not the genetically altered beasts that hung from straps, limbless and eyeless, in the Tijuana protein factories.

EASY FIRST FINGER FOODS FOR BABIES • steamed (or lightly boiled) whole vegetables, such as green beans, baby corn, and sugar-snap peas • steamed (or lightly boiled) florets of cauliflower and broccoli • steamed, roasted or stir-fried vegetable sticks, such as carrot, potato, egg plant, sweet potato, parsnip, pumpkin, and zucchini • raw sticks of cucumber (tip: keep some of these ready prepared in the fridge for babies who are teething—the coolness is soothing for their gums) • thick slices of avocado (not too ripe or it will be very squishy) • chicken (as a strip of meat or on a leg bone)—warm (i.e., freshly cooked) or cold • thin strips of beef, lamb or pork—warm (i.e., freshly cooked) or cold • fruit, such as pear, apple, banana, peach, nectarine, mango—either whole or as sticks • sticks of firm cheese, such as cheddar or Gloucester •breadsticks • rice cakes or toast “fingers”—on their own or with a homemade spread, such as hummus and tomato, or cottage cheese And, if you want to be a bit more adventurous, try making your own versions of: • meatballs or mini-burgers • lamb or chicken nuggets • fishcakes or fish fingers • falafels • lentil patties • rice balls (made with sushi rice, or basmati rice with dhal) Remember, you don’t need to use recipes specifically designed for babies, provided you’re careful to keep salt and sugar to a minimum.

In a sector just to the north, Hemingway on September 12 accompanied the 4th Division into Germany, where he found “ugly women and squatty ill-shaped men.” Requisitioning a deserted farmhouse, he shot the heads off several chickens with his pistol, then served a supper of fricassee, peas, onions, and carrots to regimental officers, one of whom wrote, “We all seemed for the moment like minor gods.

Store-bought spices are often sprayed with preservatives to extend shelf life, and yet they lose potency over time. Purchase spices whole and grinds small amounts at a time. Preserve them in airtight glass jars to keep them fresh. Pantry Whole mung beans Split mung beans, also called yellow dal or moong dal Basmati rice Ghee, or grass-fed unsalted butter to make your own Extra-virgin olive oil Coconut oil Apple cider vinegar Tamari (a Japanese variety of soy sauce that is gluten-free and preservative-free) Almonds, cashews, pumpkin seeds, sunflower seeds Shredded coconut Cocoa powder Raw honey Maple syrup Jaggery or Sucanat Fresh produce Lemons, limes, citrus, in season Apples, berries, seasonal fruits Root vegetables, like carrots, sweet potatoes, turnips, according to season Leafy greens, in season Seasonal favorites like avocado, broccoli, pumpkin Fresh peas and green beans Fresh cilantro, parsley, other herbs Spices/herbs Spring: Ground ginger, cinnamon, turmeric, black pepper, cayenne, or red pepper flakes Summer: Ground coriander, turmeric, fennel seeds, mint, dill Autumn: Ground ginger, cinnamon, cardamom, whole nutmeg, fenugreek Winter: Ground ginger, cinnamon, cloves, turmeric, fenugreek General: Mustard seeds (brown), pink or sea salt, whole peppercorns Miscellaneous Whole-milk plain yogurt Dates

No place in Haiti was easy to get to and to drive to their lodge would take a couple of hours, so they sent a van to pick us up. It was already evening and the sun had just set, as we made our way up into the mountains behind Port-au-Prince. As we bounced along the dirt road winding through the hills, I could distinctly hear the rhythm of drums and see fires on the distant mountains. Mrs. Allen, who was with us, explained that in the 1940’s devout members of the Catholic faith considered the Voodoo rites an abomination of their faith. They armed themselves and started to eradicate from Haiti what they considered a cult. The entire thing turned into a war! They burned voodoo temples and shrines, and killed some of the practitioners as well as voodoo priests. In the end, the Catholic hierarchy gave up and after a time reached a tacit understanding with them. They now allowed Voodoo drums and songs to be sung in Catholic Church services and ignored what they once called devil worship. At the lodge, we were assigned rooms with real beds instead of the cots we were used to on the ship. Dinner consisted of chicken in a hot tomato and garlic sauce, over rice, with a heap of picklese on the side. Picklese is a pickled dish or Vinaigre Piquant, indigenous to Haiti consisting of peppers, shredded cabbage, onions, carrots, peas, vinegar, peppercorns and cloves. The dessert was Haitian Flan. It could not have been better and I was glad that I had availed myself of this generous offer. After dinner we went outside to where there was a large fire roaring, surrounded by benches made of split logs. We were warned that it gets cool in these mountains, and I was glad that I had brought along a sweater and jacket. We seated ourselves on the logs around the fire and listened to a gaunt-looking old Haitian woman explain what Voodoo was. She sounded convincing as she told of the Grand Voodoo Zombie rituals that were held at “Wishing Spot,” and how snakes slithered about the feet of the young women dancers. She spoke reverently about the walking dead in the Lower Artibonite Valley and the Spirits trapped in bottles near Cape Haitian. It was all very spooky and gave me something to think about that night. However before her talk ended, she came directly up to me and, looking deep into my eyes, said that I was to beware…. “I would witness death before leaving the island….” Ouch!

Overnight, the city managed to procure thousands of cardboard boxes, fifteen hundred hard hats, a few thousand rolls of packing tape, and the services of Eric Lundquist, a mechanical engineer and former popcorn distributor who had reinvented himself as a expert in drying out wet things. The notion of putting the books in with groceries didn't faze Lundquist, since he'd freeze-dried his first salvaged books alongside a summer's worth of peas and carrots from his garden.

The thinking mind can at times be severely fragmented. In fact, it almost always is. This is the nature of thought. But awareness, teased out of each moment with conscious intent, can help us to perceive that even in the midst of this fragmentation, our fundamental nature is already integrated and whole. Not only is it not limited by the potpourri of our thinking mind, awareness is the pot which cradles all the fragments, just as the soup pot holds all the chopped-up carrots, peas, onions, and the like and allows them to cook into one whole, the soup itself. But it is a magical pot, much like a sorcerer’s pot, because it cooks things without having to do anything, even put a fire underneath it. Awareness itself does the cooking, as long as it is sustained. You just let the fragments stir while you hold them in awareness. Whatever comes up in mind or body goes into the pot, becomes part of the soup. Meditation does not involve trying to change your thinking by thinking some more. It involves watching thought itself. The watching is the holding. By watching your thoughts without being drawn into them, you can learn something profoundly liberating about thinking itself, which may help you to be less of a prisoner of those thought patterns—often so strong in us—which are narrow, inaccurate, self-involved, habitual to the point of being imprisoning, and also just plain wrong.

Winter comes, and our cupboard shelves in the snug stone cellar are an art gallery of crimson and green and brown and white jars. We have canned raspberries, blueberries, peas, beans, a few beets, some apple sauce from windfalls, grape jelly, fifty quarts of canned yellow corn, many quarts of beef stew and beef soup stock, also pork. A five-gallon keg of cider sits in the corner. In a wooden bin are twelve bushels of Green Mountain potatoes, and we have bought three barrels of apples. Our rutabagas, most of our beets and carrots are stored in layers of sand. There are bushels of onions and a hundred Danish Ball Head cabbages laid out on rough shelves.

(I say the lights came on, but of course really it was eating the carrot that gave you the power to see in the dark.) Now that you could see, you were very surprised to find that you were in a bank. Of course, it was a carrot bank, not a money bank, and there were rabbit customers queueing up to deposit their carrots in the bank safe. A security guard-rabbit stood at the entrance. One of the rabbit customers was standing next to you. She looked rather weak and she had crutches; it

Do you remember when you told me that you’d bought something ridiculously luxurious, and it was a mango?” he asks. “I was so fucking jealous of you. I wished that I could feel what that was like. I wanted to want something like that. I wanted to have that so badly.” I don’t have answers to any of his problems. I don’t even have solutions to mine. But this one thing? This, I can handle. “Come on,” I say. “Let’s get some mangoes.” We pull off the freeway a few miles later and follow the computer’s directions to a little grocery store. Fifteen minutes later, we’re sitting in a rest stop, cutting our mangoes to bits. “Here,” I tell him. “Trade me. Pretend you’re me. Let me tell you what it was like when I had that mango.” He shuts his eyes obligingly. “I didn’t have a lot of money,” I tell him. “And that meant one thing and one thing only—fried rice.” He smiles despite himself. “Kind of a stereotype, don’t you think?” “Whose stereotype? Rice is peasant food for more than half the world. It’s easy. It’s cheap. You can dress it up with a lot of other things. A little bit of onion, a bag of frozen carrots and peas. A carton of eggs. With enough rice, that can last you basically forever. It does for some people.” “It actually sounds good.” “If you have a decent underlying spice cabinet, you can break up the monotony a little. Fried rice with soy sauce one day. Spicy rice the next. And then curry rice. You can fool your tongue indefinitely. You can’t fool your body. You start craving.” He’s sitting on the picnic table, his eyes shut. “For me, the thing I start craving first is greens. Lettuce. Pea shoots. Anything that isn’t coming out of a bag of frozen veggies. And fruit. If you have an extra dollar or two, you buy apples and eat them in quarters, dividing them throughout the day.” I slide next to him on the table. The sun is warm around us. “But you get sick of apples, too, pretty soon. And so that’s where I want you to imagine yourself: sick to death of fried rice. No respite. No letting up. And then suddenly, one day, someone hands you a debit card and says, ‘Hey. Here’s fifteen thousand dollars.’ No, I’m not going to buy a stupid purse. I’m going to buy this.” I hold up a piece of mango to his lips. He opens his mouth and the fruit slides in. His lips close on my fingers like a kiss, and I can’t bring myself to draw away. He’s warmer than the sun, and I feel myself getting pulled in, closer and closer. “Oh, God.” He doesn’t open his eyes. “That’s so good.” I feed him another slice, golden and dripping juice. “That’s what it felt like,” I tell him. “Like there’s a deep-seated need, something in my bones, something missing. And then you take a bite and there’s an explosion of flavor, something bigger than just the taste buds screaming, yes, yes, this is what I need.” I hand him another piece of mango. He bites it in half, chews, and then takes the other half. “That’s what it felt like,” I say. “It felt like I’d been starving myself. Like I…” He opens his eyes and looks at me. “Like there was something I needed,” I say softly. “Something I’ve needed deep down. Something I’ve been denying myself because I can’t let myself want it.” My voice trails off. I’m not describing the taste of mango anymore. My whole body yearns for his. For this thing I’ve been denying myself. For physical affection. For our bodies joined. For his arms around me all night. It’s going to hurt when he walks away. But you know what? It’ll hurt more if he walks away and we leave things like this, desperate and wanting, incomplete. My voice drops. “It’s like there’s someone I’ve been denying myself. All this time.

Vegetables are one of the few foods that every diet philosophy agrees are healthy. That said, vegetables (particularly nonstarchy vegetables) tend to be high in insoluble fiber, which can irritate an inflamed gut. If you have irritable bowel syndrome (IBS), inflammatory bowel disease (IBD), or other digestive disorders, you may benefit from reducing your intake of vegetables that are high in insoluble fiber. These include: •  Greens (spinach, lettuce, kale, mesclun, collards, arugula, watercress, and so on) •  Whole peas, snow peas, snap peas, pea pods •  Green beans •  Kernel corn •  Bell peppers •  Eggplant •  Celery •  Onions, shallots, leeks, scallions, garlic •  Cabbage, bok choy, Brussels sprouts •  Broccoli •  Cauliflower However, vegetables that are higher in soluble fiber and lower in insoluble fiber tend to have a soothing effect on the gut. These include: •  Carrots •  Winter squash •  Summer squash (especially peeled) •  Starchy tubers (yams, sweet potatoes, potatoes) •  Turnips •  Rutabagas •  Parsnips •  Beets •  Plantains •  Taro •  Yuca

Classification of Vegetables The classification of vegetables is by a specific part of the plant, as follows:Δ Classification Example Roots Carrots, radishes, beets Bulbs Onion, garlic Tubers Sweet and white potatoes Leafy Lettuce, spinach, and most greens Stems Celery Flowers Broccoli Fruit Squash, cucumbers Seeds Peas, beans

Yin-yang fried rice was a feast for the eyes and the senses. Swirls of cream contrasted with an orange tomato sauce to form the iconic pattern. Underneath the sauces lay a bed of yang chow fried rice containing a bounty of minced jewels: barbecued pork, Chinese sausage, peas, carrots, spring onions, and wisps of egg. Slices of white onions and pork emerged from the tomato sauce while shrimp and sweet green peas decorated the cream.