My daughter, Ginny, is the soup connoisseur in the family. In response to a reader’s request for a recipe for savory sweet potato soup, I put her to work. She put together this flavorful combination.
Continuing with my resolution to share simple ways to incorporate healthy foods into your diet, here is my Muesli recipe. Made with rolled oats, it is packed with healthy fiber and nutritious nuts and seeds. Soaking the muesli overnight makes the nuts and seeds easier to digest.
Oats have been found to lower bad cholesterol levels in the blood, lower the risk of type 2 diabetes, and the risk of certain types of heart disease and cancer. Studies also have shown oats help stabilize blood sugar in Type 2 diabetes patients. Serving your muesli with chopped fruit boosts the flavor and health benefits.
I first had Muesli at a bed and breakfast in Switzerland. They served it cold with sliced bananas. My family likes the version below, heated. Put it together the night before. Heat and enjoy in the morning.
I’m always looking for good recipes that are healthy and simple. After sharing six super foods that protect your immune system earlier this week, I thought you might enjoy a collards recipe that uses two of the six immune-boosting foods.
The Black Dog Café in Raleigh, NC closed a long time ago, but their collards live on in the Wilson home. Yancy, the café’s chef, told me how he cooked them. Below is my rendition of his oral recipe. Because you don’t cook them to death, these collards don’t have the strong odor or taste of some greens I’ve had.
Raw collards take up a lot of volume but cook down to about 1/5 of the original volume. If you are doing several bunches you can add more to the pot as they begin to wilt. Cold weather collards are generally the sweetest and most tender.