Don't miss our last Raw Food Talk of the summer season. Tomorrow, Thursday August 27 at 7pm at New Seasons Market Happy Valley. Call 503.558.9214 to reserve your spot today.
Our other raw food talks have been well-attended with great feedback from people with no experience in raw food to people who have made and enjoyed raw gourmet meals. We discuss the health benefits of raw food and how to get started with this fresh, live, wheat and sugar free cuisine. This Thursday, we'll be teaching in the Happy Valley cooking school, so we'll be doing a live demo showing how quick and easy it is to make a raw dessert.
If you're interested in raw diet/cuisine and can't make it to this talk, please send us a note or leave a comment. Dr. Devo will be teaching some raw un-cooking classes starting in January and we'd be happy to send you a reminder when that is on the schedule!
Wednesday, August 26, 2009
Wednesday, August 12, 2009
Shepard's Pie (Vegetarian Option)
I signed up for a farm share through a Community Supported Agriculture (CSA) program this summer and have been getting a bag of farm fresh produce every week throughout the summer. It's been a challenge keeping up with everything, so I've been trying to come up with ideas for how to use a lot of the veggies all at once. This Shepard's Pie helped me use up a lot of the farm produce and so, get a lot of vegetables into one meal!
I tend to think of Shepard's Pie as a fall or winter meal, because it is so hardy, but the fresh herbs and beans kept it light and fresh tasting. Enjoy!
Shepard's Pie
Top Layer: Mashed Potatoes
I've gotten pretty creative with my mashed potato recipes - starting with adding onions and garlic, I've gone all the way to adding basil and balsamic vinegar. For this dish, I used what was at hand and was pleased with the results, but make the mashed potatoes your favorite way!
4 red potatoes
1 leek, thoroughly cleaned and chopped
1-2 Tbsp olive oil
handful fresh basil
milk or soy milk - used to blend to preferred consistency
Chop and boil red potatoes, leaving skins on. Drain and set aside. Saute leek in olive oil for about 5 minutes. Mix potatoes, leeks and milk - use electric mixer and more milk for smooth consistency or hand-masher and less milk for a thicker texture. Mix in chopped basil and salt and pepper to taste.
Middle Layer: Veggie Medley
Any veggies will do for the middle layer - in the past, I've used a bag of frozen mixed veggies with corn, green beans and peas. For this summer version, I used fresh green beans, yellow wax beans, carrot and yellow summer squash. Wash and trim green beans, wax beans, carrot and squash. Slice carrot and squash into coin shapes and cut green and wax beans into 1 inch pieces. Steam together.
Bottom Layer: Meat Layer
1/2 pound ground Buffalo or organic grass fed beef
OR
1-2 cups of vegetarian grounds
OR
2 vegetarian burger patties (I used 2 Amy's original burger patties, warmed up and then broken into pieces)
2-4 Tbsp chopped or minced onion (optional)
2-4 Tbsp chopped peppers - use mildly spicy peppers for a great flavor (I used the small wrinkled Italian variety - they are mildly spicy, but very flavorful and it made the meat(less) layer a big hit!)
1 cup chopped cherry/grape tomatoes
Lightly saute onions and peppers, add meat or vegetarian crumbles/patties. Cook until done, add chopped tomatoes, turn off heat and put a lid on for 5 minutes or until ready to assemble. This will lightly cook the tomatoes and help blend the flavors.
Assembly: It couldn't get any easier than pouring each layer into a casserole dish in order. Individual ramekins would also be a great way to serve this dish. Everything is already cooked fully, so it doesn't really need to bake, but you can either keep it warm in a low oven or let it bake a little to crisp the top. We ate this one night as is (with a little salt and pepper to taste) and added a little cheddar cheese on top the next - both ways were delicious. Enjoy!
I tend to think of Shepard's Pie as a fall or winter meal, because it is so hardy, but the fresh herbs and beans kept it light and fresh tasting. Enjoy!
Shepard's Pie
Top Layer: Mashed Potatoes
I've gotten pretty creative with my mashed potato recipes - starting with adding onions and garlic, I've gone all the way to adding basil and balsamic vinegar. For this dish, I used what was at hand and was pleased with the results, but make the mashed potatoes your favorite way!
4 red potatoes
1 leek, thoroughly cleaned and chopped
1-2 Tbsp olive oil
handful fresh basil
milk or soy milk - used to blend to preferred consistency
Chop and boil red potatoes, leaving skins on. Drain and set aside. Saute leek in olive oil for about 5 minutes. Mix potatoes, leeks and milk - use electric mixer and more milk for smooth consistency or hand-masher and less milk for a thicker texture. Mix in chopped basil and salt and pepper to taste.
Middle Layer: Veggie Medley
Any veggies will do for the middle layer - in the past, I've used a bag of frozen mixed veggies with corn, green beans and peas. For this summer version, I used fresh green beans, yellow wax beans, carrot and yellow summer squash. Wash and trim green beans, wax beans, carrot and squash. Slice carrot and squash into coin shapes and cut green and wax beans into 1 inch pieces. Steam together.
Bottom Layer: Meat Layer
1/2 pound ground Buffalo or organic grass fed beef
OR
1-2 cups of vegetarian grounds
OR
2 vegetarian burger patties (I used 2 Amy's original burger patties, warmed up and then broken into pieces)
2-4 Tbsp chopped or minced onion (optional)
2-4 Tbsp chopped peppers - use mildly spicy peppers for a great flavor (I used the small wrinkled Italian variety - they are mildly spicy, but very flavorful and it made the meat(less) layer a big hit!)
1 cup chopped cherry/grape tomatoes
Lightly saute onions and peppers, add meat or vegetarian crumbles/patties. Cook until done, add chopped tomatoes, turn off heat and put a lid on for 5 minutes or until ready to assemble. This will lightly cook the tomatoes and help blend the flavors.
Assembly: It couldn't get any easier than pouring each layer into a casserole dish in order. Individual ramekins would also be a great way to serve this dish. Everything is already cooked fully, so it doesn't really need to bake, but you can either keep it warm in a low oven or let it bake a little to crisp the top. We ate this one night as is (with a little salt and pepper to taste) and added a little cheddar cheese on top the next - both ways were delicious. Enjoy!
Sunday, August 9, 2009
Thanks for Stopping By!
Thanks to everyone who stopped by our booth at the Tualatin Crawfish Festival.
We had a great time and enjoyed meeting so many members of our community.
If you didn't have time to stop by and get your questions answered,
please send us a note or give us a call - we'd be happy to talk to you.
503-691-0901
Thursday, August 6, 2009
Tualatin Crawfish Festival
Top 10 Reasons to Attend the 2009 Tualatin Crawfish Festival
10. Hot Rod Show
9. Kayak rides in the lake
8. 5K Run/Walk
7. Skateboard Show/Competition
6. Dog fashion show, Atsa My Dawg Show, K-9 Demonstration
5. Photography contest
4. Dancing Impala and Indian Folk Dance Demonstrations
3. Crawfish, crawfish and more crawfish, including
a cook-off and eating contests
2. Come say "Howdy" to your favorite local naturopaths at the
True Health Medicine booth!
1. A great time in our community together!
There really is something for everyone at the Crawfish Festival. Bring the whole family for a great day at this Wild West Fest. For more information, click here.
Tuesday, August 4, 2009
Out and About
It's summer and we're out and about town. In addition to our booths at nearby community events, the doctors of True Health Medicine are continuing our speaking schedule. Tonight at 7pm at New Seasons Market Orenco Station, Dr. Jeff Clark is speaking on Healthy Weight Loss and Maintenance.
Whether you feel you're at your ideal weight or you'd like to lose a few (or more) pounds, you'll likely learn something valuable from this course. We'll cover what ideal weight is and why it matters, how your weight is related to disease risk and lifespan, complicating factors that might make it hard to lose weight and how medically assisted weight loss can help.
RSVP 503.648.6968
Cost: Free
Address: New Seasons Market, Orenco Station
1453 NE 61st Avenue, Hillsboro, OR 97124
Whether you feel you're at your ideal weight or you'd like to lose a few (or more) pounds, you'll likely learn something valuable from this course. We'll cover what ideal weight is and why it matters, how your weight is related to disease risk and lifespan, complicating factors that might make it hard to lose weight and how medically assisted weight loss can help.
RSVP 503.648.6968
Cost: Free
Address: New Seasons Market, Orenco Station
1453 NE 61st Avenue, Hillsboro, OR 97124
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