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Cherry Almond Scones

Friday, September 19th, 2008 by Jean Gleason

The slight tang from the yogurt balances the sweet cherries. The crunch from the nuts adds texture. Perfect with coffee. Bring a plate in for your co-workers and you’ll be employee (or boss) of the day.

This recipe only makes 4 scones.  Indulge yourself.


Commonweal’s Nourishing and Healing Tea

Wednesday, December 8th, 2010 by Jean Gleason

By sipping this tea daily, I’ve cut my coffee, dessert, and wine consumption dramatically. Warm and spicy, it is a great comfort at the start or end of each day. Whenever I have a craving for something unhealthy, I reach for cup of Healing Tea instead.

This recipe was developed at the Commonweal Cancer Help Program, a renowned retreat for patients and caregivers. It is another of the recipes featured in the The Cancer Fighting Kitchen cookbook by Rebecca Katz. Every recipe in Rebecca’s cookbook is packed full of nutrient-dense food, and spiced to perfection. Rebecca is a nutritionist and fabulous cook wrapped up in one. Her recipes are a perfect canvas for Smith & Truslow’s freshly ground spices.
But, back to the tea. I make a full recipe twice a week, and keep a pitcher on hand in the fridge. The hardest part is keeping enough ginger on hand to support my new tea habit.

5.0 from 1 reviews

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  1. Fill a large stock pan with water and ginger. Bring to a boil, reduce heat and simmer for 30 minutes.
  2. Add cinnamon, coriander, cloves, and cardamom, and simmer for 20 more minutes.
  3. Strain spices from tea. Add maple syrup and vanilla extract.
  4. Serve hot or cold with unsweetened almond milk.
  5. I store the tea straight (without the almond milk) in a pitcher in the fridge and just poor out what I need and reheat with the almond milk.
  6. You can save the spices and reuse them to make a second batch. They will keep in the refrigerator for 4-5 days. Just simmer the spices with 6 cups of water and 2 Tablespoons of fresh ginger for 30 minutes.


Curried Popcorn

Monday, September 8th, 2008 by Jean Gleason

John and I go to most of the Rockies’ home baseball games.  I’m good for about one hot dog a year.  I’ve tried just about every concession stand in the stadium, and have not yet found anything to eat that remotely resembles its original food ingredients.  So, now we bring our lunch/dinner to the park.  One of my favorite snacks is curried popcorn.  It turns your fingers yellow, so serve it with lots of napkins. (more…)

Fennel Cole Slaw

Tuesday, September 16th, 2008 by Lynn Hollenbeck

I love the smell and taste of ground fennel but can’t find too many recipes that use it. Replacing the traditional celery salt with fennel in cole slaw gives it a fresh new lift.


Ginger Lemon Green Tea Sorbet

Wednesday, April 17th, 2013 by Jean Gleason

“Eat lots of lemon and ginger.” Wise words from my friend Lynn as to how to beat a nasty cold. The only problem was my throat hurt so much, I had no desire to eat anything. I found sipping whiskey (strictly for medicinal purposes) worked well. It numbed the back of my throat and only required small pathetic sips.  But, girl can not live on whiskey alone. This sorbet was my first venture into the kitchen, after spending 2 WEEKS!!!!! fighting (not so successfully) this nasty bug. The hardest part was zesting 4 lemons. But then again, when you are sick, everything seams hard!

The ginger and lemon flavors dominated the green tea. This tasted Devine, and felt soothing on a sore throat. It is the perfect treat for a sicky. Next time, I’d like to experiment with using maple syrup instead of sugar.

Ginger Lemon Green Tea Sorbet
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Recipe type: Dessert
Serves: 4

  • 2 green tea bags
  • Zest of 4 lemons
  • 1 cup water
  • ½ cup sugar
  • ½ cup lemon juice
  • 2 Tablespoons grated fresh ginger
  • ½ cup bubbly water

  1. After zesting lemons, dice the zest into small pieces.
  2. Boil water, sugar, lemon zest, and ginger in saucepan.
  3. Reduce heat and simmer 5 minutes.
  4. Remove from heat and add tea bags. After 4 minutes, remove tea bags. Let cool.
  5. Add lemon juice and bubbly water.
  6. Pour into ice cream maker and freeze for 30 minutes.
  7. Take out of ice cream maker, and place in freezer for an additional hour.

Guacamole with Cumin and Cilantro

Thursday, September 25th, 2008 by Lynn Hollenbeck

Simple and satisfying.

2 large avocados
Juice of 2 limes
½ teaspoon organic ground cumin
½ teaspoon fine sea salt
Small bunch of cilantro, chopped
Pomegranate seeds for garnish (optional)

Mash roughly with potato masher, top with pomegranate seeds and serve with chips.

Leftover Mashed Potatoes? Pancakes!

Wednesday, November 23rd, 2011 by Lynn Hollenbeck

Delicious and easy—potato pancakes. If you used garlic in your mashed potatoes, even better. Serve with ketchup, hot sauce or apple sauce.

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  1. Beat eggs. Blend in potatoes, flour, salt, pepper and chives. Add more flour if needed.
  2. Heat up skillet medium-high with canola or safflower oil.
  3. Drop ¼ cup batter on skillet. Cook until golden, then flip.


Market Muffins

Monday, August 8th, 2011 by Jean Gleason

Everyone loves a Farmers’ Market. As a vendor, the scene is totally different from the wholesome relaxing experience of our customers. We spend the week grinding organic spices so that everything is fresh for the market. On Saturday mornings, we leave Denver at 6:00 am so that we arrive in Edwards in time to setup before the market begins. 6:00 is too early for me to even think about eating breakfast. Market muffins are the perfect solution. Grab one and go, loaded with fiber, and oh so tasty. By substituting chia seeds for 1/2 the butter, we increased the fiber in the muffins and cut the fat. Chia seeds are an excellent source of Omega 3 and 6, calcium, and fiber (and are a favorite among the mountain athletes).

Makes 30 medium size muffins.

Market Muffins
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Recipe type: Breakfast
Serves: 30

  • 1 stick unsalted butter
  • 1 cup sugar
  • 4 Tablespoons molasses
  • ½ cup hydrated chia seeds
  • 1-2 mashed bananas
  • 2 Tablespoons powdered milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons organic freshly ground cinnamon
  • 4 eggs
  • 2 cups Bob’s Red Mill High Fiber Cereal
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon coarse sea salt
  • 1 cup chopped walnuts
  • 1 cup raisins, dates, or dried cherries (optional: if I add these, I usually cut the sugar a bit)
  • 1 cup shredded coconut (optional)

  1. Hydrate 2 Tablespoons chia seeds in ¾ cup of water. Let sit at least 20 minutes.
  2. Preheat oven to 375°.
  3. Cream butter with sugar and molasses.
  4. Add mashed bananas, powdered milk, cinnamon, vanilla, ½ cup of hydrated chia seeds and eggs. Stir till well blended.
  5. Add baking powder, baking soda, and salt an mix well.
  6. Add cereal and flour, a cup at a time, and mix just until blended (don’t over mix).
  7. Stir in walnuts, coconut and dried fruit (optional) and scoop into greased muffin tins (2/3 from top).
  8. Bake for 15-20 minutes.


More Garlic Bread!

Tuesday, May 25th, 2010 by Lynn Hollenbeck

Kids are notoriously finicky, and if you have friends with children coming for dinner, even mac & cheese isn’t a sure fire hit. You may have used penne when the kid only eats elbows, or ruined it for a cheddar cheese purist by adding Parmesan. But I’ve discovered that warm garlic bread is universally met with enthusiasm. The only possible error is not making enough. With your basic  spices on hand, it’s a fast and easy crowd-pleaser.

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  • big loaf of ciabatta, or baguette if you prefer
  • butter
  • good quality olive oil
  • 2 teaspoons organic garlic powder
  • 2 teaspoons organic parsley
  • couple cloves of fresh garlic (optional; tastes delicious without as well)

  1. Preheat oven to 350° .
  2. Slice bread horizontally, almost all the way through, and open flat.
  3. Microwave butter and olive oil in Pyrex cup or bowl until butter is melted.
  4. Brush butter/olive oil mixture on inside of loaf.
  5. Sprinkle parsley flakes and garlic powder.
  6. Warm in oven until slightly crusty and golden.
  7. Slice bread in vertical sections and place in basket.


Popcorn Seasonings

Tuesday, October 30th, 2012 by Jenny Ross

Try these yummy seasonings, for a unique topping twist on popcorn.

Black Truffle Popcorn
1 teaspoon black truffle sea salt
(Yup, that’s it. How easy is that?!)

Cajun Popcorn
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon garlic, minced
2 teaspoons sea salt, fine
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper

Curry Popcorn
1 Tablespoon curry powder
1/4 teaspoon fresh ground black pepper
1 pinch cayenne pepper

Pesto Popcorn
Tablespoons grated Parmesan cheese
teaspoon dried basil, crushed
teaspoon dried parsley, crushed
1/8 teaspoon garlic, granulated

Pop your popcorn, and then toss lightly with oil (so that the seasoning will stick).
Season to taste.

These blends make enough for multiple batches of popcorn, so have a small airtight container handy for storage.

Pumpkin Chocolate Chip Oatmeal Cookies

Tuesday, April 7th, 2009 by Jean Gleason

In order to control consumption, I just bake a few at a time. These are exceptionally good, and more healthy than traditional oatmeal cookies. By adding pumpkin and increasing the oats, I was able to reduce the butter and sugar in the original recipe.

Pumpkin Chocolate Chip Oatmeal Cookies
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Recipe type: Dessert

  • ¾ cup sugar
  • ½ stick of butter
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon organic ground cinnamon
  • ½ cup pumpkin puree
  • 1 cup flour
  • 1 teaspoon baking soda
  • 2 cups oats
  • 1 cup chocolate chips
  • ½ cup chopped pecans

  1. preheat oven to 350°F
  2. cream butter and sugar
  3. add egg and pumpkin and blend together
  4. add flour, baking soda and cinnamon and blend together
  5. stir in oats, chocolate chips, and pecans
  6. drop rounded teaspoons onto greased cookie sheet
  7. bake for 15 minutes

Roasted Asparagus Spears with Curry Dip

Thursday, September 11th, 2008 by Lynn Hollenbeck

This is the time of year when everyone shares tips for creative and nutritious school lunches. And you would think with my experience I’d be full of great ideas. I am. But no takers. The oldest drives now and buys lunch off-campus The sixteen year old seems to prefer cafeteria nachos with processed cheese over anything I offer. Or maybe he just doesn’t want to display any evidence that he has a mother. The vociferous lunch lady makes my first grader too nervous to eat much, so he sticks to a steady diet of two saltine crackers and half a green apple. And the four year old refuses to go to Lunch Bunch because, as she constantly accuses me “you put grapes in there one time!” (as if it was child abuse).

So I try to catch them with something nutritious as soon as they return, ravenously, from school. Here is a simple, nutritious snack that they gobble up.

Roasted Asparagus Spears with Curry Dip

Roast asparagus spears drizzled with olive oil and sprinkled with kosher salt at 400 degrees for about ½ hour or until nice and crispy. Serve with ½ cup mayonnaise mixed with 1 teaspoon organic curry powder for dipping.

Call it pencils and yellow paint if it helps.

Rockin Tuna Fish Salad

Sunday, March 7th, 2010 by Jean Gleason

Hold the mayo for this tuna salad. You won’t miss it a bit. Herbes Provencal and lemon take canned tuna to a new level. All it takes is a little mixing and chopping and you can transport yourself to the french country side.

Tuna Fish Salad
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Recipe type: Salad
Cuisine: French
Serves: 2-3

  • 1 teaspoon Dijon mustard
  • juice of ½ lemon
  • 1 teaspoon olive oil
  • 1 teaspoon organic herbes provencal
  • 1 stalk celery, minced
  • ½ small onion minced
  • handfull of grape tomatoes, chopped
  • 2 Tablespoons chopped fresh parsley
  • 15 oz can of chunk light tuna packed in water

  1. Drain water from tuna and mix in the rest of the ingredients; season with salt and pepper (though you probably won’t need any).


Sambuca – Anise Seed Biscotti

Monday, November 3rd, 2008 by Jean Gleason

biscottiAt the risk of offending my sister-in-law, Mary Margaret, these are the best biscotties I’ve ever had.  The sambuca soaked cherries heighten the licorice flavor of the anise seed.  This recipe is very versatile, feel free to add different dried fruits, nuts, or frost with icing or drizzled chocolate.  If the sambuca sounds overpowering to you, just substitute amaretto, bourbon, brandy, or frangelico.  No matter what you add, it always turns out great!


Spiced Toasted Walnuts

Thursday, December 10th, 2009 by Jean Gleason

These spicy/sweet treats are handy to have around for snacking, throwing in a salad, or sprinkling around a warm melted wedge of brie cheese.

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  1. Preheat oven to 350° F.
  2. Toss walnuts with maple syrup and spices until evenly coated.
  3. Spread nut mixture on a sheet pan and bake for 7-10 minutes.
  4. Let cool to room temperature.


Thai Chicken and Noodle Soup

Monday, September 8th, 2008 by Jean Gleason

Thai Chicken SoupThis recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Chicken Soup with Vermicelli and Seafood and Sausage Gumbo.

This soup is a staple in our house. It gets us through the winter, which is my favorite season in Colorado. I usually make a double batch and freeze it. The spice of the turmeric and cayenne helps clear your sinus after a hard day skiing. It goes equally well with white and red wine. (more…)

The Economy Sucks but my Creamy Frijoles Rock

Monday, November 3rd, 2008 by Lynn Hollenbeck

Refried beans, sometimes known as frijoles, get a bad rap nutritionally because they’re often made with lard, then fried in oil. Neither is necessary. This healthy version (note that I even snuck a carrot in and no one noticed) is just as delicious and having a pot of them around is an excellent way to stretch your family food budget in this time of financial uncertainty. Pull out the old crock pot for stress-free, one-pot easy preparation. Turn it on low before you leave for work and come home to the robust, earthy aroma of Old Mexico. What can you do with a pot of frijoles?


The Versatility of Frijoles

Sunday, November 2nd, 2008 by Lynn Hollenbeck

Endive Been Thinking . . . besides spooning them directly out of the crock pot into my mouth, what else can I do with this this nutritious, delicious and oh so economical pot of refried (not) beans, otherwise known as “The Economy Sucks but my Creamy Pinto Beans Rock” Frijoles. All of the below configurations have received rave reviews in my family; in other words, they eat it without complaint.

  • Classic Rice and Beans: Spoon over rice and top with shredded mozzerella, jack or queso fresco. Garnish with fresh chopped cilantro. (more…)

Yummy Crunchy Healthy Granola

Tuesday, March 16th, 2010 by Lynn Hollenbeck

My friend Caroline left a batch of this granola on my doorstep in a pretty glass jar with her own cute label. The kids and I nibbled on it morning, noon and night and emptied the jar in three days. So I needed her recipe to replenish the jar.  here it is.  Feel  free to experiment. Add shredded coconut, dried cranberries … live it up.

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  1. Directions
  2. Preheat oven to 300°F.
  3. Mix all the dry ingredients together except the coconut and raisins, then add the oil and honey.
  4. Spread the mixture on two baking sheets (I use a little cooking spray so it doesn’t stick).
  5. Bake for 30 minutes but check every 10 minutes and stir it up a little. Add the coconut for the last 10 minutes of baking.
  6. After you take it out of the oven, add the raisins
  7. If you like it a little darker, add an extra five minutes but not much more—it burns easily. It’s soft when you take it out but gets crunchy as it cools. If you like chucks don’t touch or stir until it’s completely cooled, then use a spatula to scrape up. Store in an air tight container.


Zuni’s Zucchini Pickles

Sunday, May 17th, 2009 by Lynn Hollenbeck

Zuni Restaurant in San Francisco is renowned for many things, including its hamburgers. The fact that they hand-grind their own meat certainly contributes to the caliber of the hamburger,  but I am convinced that the key lies in the condiments—for one, the lovely chartreuse-colored zucchini pickles. You can make these at home and always have a jar handy in your frig for an easy upgrade to your own burgers. (Recipe adapted from The Zuni Cafe Cookbook)

Zuni’s Zucchini Pickles
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Recipe type: Appetizer
Serves: 4-6

  • 1 lb zucchini
  • 1 small onion
  • 2 Tablespoons salt
  • 2 cups cider vinegar
  • 1 cup sugar
  • 1½ teaspoons organic ground yellow mustard
  • 1½ teaspoons organic crushed yellow mustard seeds and/or organic brown mustard seeds
  • Scant 1 teaspoon organic ground turmeric

  1. Wash and trim zucchini, then slice 1/16th inch thick on mandolin. Slice onion thinly.
  2. Place zucchini and onion in large shallow bowl, add salt and toss.
  3. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Leave for one hour.
  4. Drain and dry between towels or spin in a salad spinner. (excess water thins flavor and spoils the pickle)
  5. Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If brine is too hot, it will cook the vegetables and make the pickle soft instead of crisp).
  6. Replace zucchini in bowl and add brine. Stir.
  7. Transfter pickes to jars and cover. Refrigerate a day before serving. They keep indefinitely.