Saturday, March 14, 2015

3 Tasty, easy recipes for you on Pi Day

It’s time to have a little fun today.

This week I’ve written to you about some very serious subjects including statins and cholesterol, chronic fatigue and the dangers of GMOs and glyphosate.

So let’s shift the focus to something a bit lighter for a change.

It’s “Pi Day” today!

Pi (represented by the Greek letter “π”) is the symbol used in mathematics (geometry) to represent the ratio of the circumference of a circle to its diameter. 
Pi can be expressed in two ways—as a fraction (22/7) or a decimal (approximately 3.14159).  That’s why today is Pi Day since it’s March 14th (3/14)!

“Math geeks” from all walks of life get a kick out of celebrating Pi Day with circular treats like pizza, cookies, round wedges of cheese and pineapple slices.

(The term “math geek” includes yours truly, by the way.  Although my graduate education is in nutrition, math has always been a focus of my studies in high school and college, especially geometry.)  J

So I would like to celebrate Pi Day by sharing three of my most favorite “circular” recipes with YOU! 

All three of these are delicious, easy to prepare and are always a hit when I serve them for guests.

Plus they’re meat-free for those of you who are observing the Lenten season.

Potato Pancakes                                           
Serves: 3-4
From: Great Taste No Pain

1 lb. potatoes
1/2 cup chopped onion
1 large egg, beaten
1/2 teaspoon salt
3/4 cup olive oil (or more if needed)
Butter, salsa and/or sour cream for garnish (optional)

Preheat oven to 250°.  Peel potatoes and grate, transferring to a large bowl of cold water as they are grated. 

Once the last batch of potatoes is added to the water, soak for 1-2 minutes, then drain thoroughly in a colander.  Spread the grated potatoes onto an old, large kitchen towel, roll up jelly-roll style and twist towel to wring out as much liquid as possible. 

Place potatoes in a large mixing bowl; stir in onion, egg and salt and mix well to combine.

Heat approximately 1/4 cup olive oil in a large skillet over medium-high heat.  Drop batter by 1/4 cupfuls per pancake into skillet, flattening slightly with a fork.  Reduce heat to medium and cook until both sides are brown and crispy, about 5 minutes per side.
Remove from skillet, drain on paper towels and season with salt.  Keep warm in a shallow baking dish in the oven.  Repeat process with the remainder of the batter.
Top with butter, salsa and/or sour cream if desired.

Serves: 2-3
From: Great Taste No Pain

6 large eggs (preferably organic brown eggs)
1/3 cup milk or half-and-half
1/2 cup crumbled feta cheese
1/2 of a red bell pepper, diced
1/2 of a green bell pepper, diced
1/4 cup diced onion
1 cup broccoli florets, steamed until crisp-tender
1/2 cup white or baby Bella mushrooms, sliced
1/4 cup sliced black olives
Olive oil
Salt and pepper to taste
2 tablespoons grated Parmesan or Romano cheese for topping

Prepare all vegetables and have them ready.

In a deep mixing bowl, beat together eggs and milk or half-and-half.  Stir in feta cheese.

Coat the bottom of a 10 inch skillet with olive oil and heat over medium heat.  Add peppers and onions and sauté until they soften, about 5 minutes.  Add broccoli, mushrooms and olives and sauté another 3 minutes. 
Pour egg mixture evenly onto vegetables and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, for about 3 minutes.  Reduce heat to low and cook until underside is golden, about another 5 minutes.
The next step is up to you.  If you want a “picture perfect” frittata, slide the frittata onto a plate, invert the pan onto the plate (using oven mitts) and flip the frittata over into the skillet. 

Or, if you don’t care about being neat, break the frittata up into 5-6 manageable pieces with a spatula and flip them over individually in the pan.  Continue cooking over low heat until the underside is golden, about 5 minutes.  Sprinkle with Parmesan or Romano cheese and serve.

Sautéed Sea Scallops with Creamy Shallot Wine Sauce                                 
Serves: 2-3
From: Great Taste No Gluten

1 lb. sea scallops, rinsed and patted dry
Salt and ground black pepper
4 tablespoons butter
1/4 cup white wine
4 tablespoons bottled clam juice
2 tablespoons minced shallots
4 tablespoons heavy cream

Season the scallops with salt and pepper, to taste.  Heat the butter in a large, heavy skillet over high heat. 

Add the scallops and cook for 1-1/2 minutes, until just firm and golden in color.  Turn and cook the other side another 1-1/2 minutes.  Transfer scallops to a small bowl and cover with foil.

Add the wine, clam juice, and shallots to the skillet; scrape up the pan drippings.  Boil until the liquid is reduced to a little less than 1/4 cup. 

Stir in the heavy cream and add the scallops and any juices on the plate.  Reduce the heat and cook another minute until the scallops and sauce are heated through.  Serve immediately.

The recipe books in Great Taste No Pain and Great Taste No Gluten have hundreds of tasty yet good-for-you dishes just like these that will make your taste buds dance and your stomach say,
Thank you!

Because even though efficient digestion and optimal overall health are BIG priorities for me, I also happen to LOVE delicious food.

And I can show you how it IS possible to eat great-tasting food every day and at the same time encourage smooth digestion and support better health from head to toe!

To learn all you need to know, just mosey on over to Holistic Blends and check out the system that’s right for you, and start a lifetime of delicious, nutritious and health-enhancing eating on this Pi Day.

Additional help is here if you need it
Note that if you are perhaps feeling the effects of a not-so-great diet in the past, check and see how our digestive tract supplements (Super Shield probiotic formula and Digestizol Max enzyme formula) might be able to help with your GI problems and get you on the road to feeling better soon!

Super Shield can help restore a healthy gut flora balance, which can be thrown off by things like eating refined carbs, drinking soda, taking medications, smoking and stress.

And Digestizol Max can pinch-hit where your system might need a little enzyme help and conserve your body’s enzyme-producing capability, especially if it’s running a little low due to eating a lot of junk food, fast food or packaged convenience meals in the past. 

To your health,

Sherry Brescia

PS: Always be sure to let your doctor or healthcare provider know what supplements you are taking.

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