Dates Are Sweet and Good For You!

We just returned from a vacation in Palm Springs, CA. The weather and climate were such a contrast to what we are used to, with only two seasons (hot and dry summer and even hotter and drier summer, with rare downpours that can even cause flooding), compared to our four distinct seasons that span every weather possibility from freezing cold to hot and humid (but never as hot and dry as Palm Springs). The climate and terrain were so very different that sometimes we felt as though we were on another planet. We saw cacti growing as ornamental landscape foliage. Grapefruit, orange, lemon, and lime trees are grown in yards and along tree lanes, and acres and acres of palm trees are a common site.

Did you know that there are over 119 varieties of dates, and you can find them all in Palm Springs, the Date Capital of the World? While there, we visited Shields Date Garden to learn more and to sample the many varieties that grow on their over 17 acres of date palm cultivation. We ate lunch in the cafe which features delicious breakfast and lunch dishes (I can highly recommend their Portobella Burger). Many dishes feature dates grown on the plantation, and don’t skip their gift shop for anything and everything date-related. They ship all over the world, in case you would like to send a sweet healthy treat as a gift.

Did you know that dates grow in clusters almost like grapes? I didn’t. Individual clusters must be protected from moisture or they will spoil. So, each cluster is grown in a waterproof cover that shelters the dates as they mature on palm trees. It looks kind of odd to see all those bags hanging off the trees, but it is the only way to insure a good crop, and I can testify… these dates are delicious!

Shield’s Date Garden also boasts a walk-through botanical garden featuring 23 handcrafted larger-than-life statues that depict scenes from the life of Christ. The paved path offers a contemplative journey that meanders through each scene from birth to crucifixion. At Christmas lights and music add to the effect.

Some facts about dates: Dates are high in fiber and help to improve digestion. They can be used in smoothies and other recipes as a natural sweetener. Dates are rich in minerals and vitamins A, B1, B2, B3, and C. And, as a bonus, dates don’t contain cholesterol or any other forms of fat. Nature’s candy, guilt-free!

Dates are a healthy snack. Enjoy! — Photo by Anna Tarazevich on Pexels.com

If you would like to learn more about dates here is a link to the film, “The Romance & Sex Life of the Date,” which describes the painstaking process of date cultivation: https://shieldsdategarden.com/theater. This film is shown in the on-site theater (reservations not required) at Shields Date Garden, 80225 CA-111, Indio, CA 92201, Phone: (760) 347-0996.

Moonshadows Restaurant, 132 E. Main Street, Luray, VA 22835. Phone: 540-743-1911

We discovered Moonshadows Restaurant quite by accident as we strolled around Historic Downtown Luray, VA. (If you visit Luray Caverns, then treat yourself to spending some time exploring the quaint shops and delightful park along Main Street in Luray). Moonshadows has been lovingly restored, and has been awarded the Travelers’ Choice 2020 Best of the Best Award for good reason. Everything from the decor to the artwork, the staff and their unique menu says “quality upscale yet casual dining.” It was a sunny fall day, so because our little dog accompanied us, we couldn’t resist the tables available on Moonshadows’ inviting front porch. Arriving just ahead of the lunch crowd, we didn’t need a reservation, but soon after we were seated the place quickly filled up, and disappointed diners without reservations were being turned away. So, please make reservations ahead of your visit to be guaranteed a seat.

As soon as our order was placed we were pleasantly surprised when our tea appeared with complimentary blueberry scones. And, I must mention that I just love those placemats! Don’t you?

Moonshadows’ distinctive menu offers fresh locally grown recipes with options for every dietary preference. I ordered the Parsnip Black Bean Rosti (you have your choice of one or two) which is a pan-fried potato cake with black bean, parsnip risoto filling accented with herbs and spices along with seasonal vegetables and golden beet puree. My husband chose the Spanish Frittata Pie with a side Caesar Salad. Both dishes were delicious and came with a small fruit appetizer.

For dessert we shared the gluten-free flourless chocolate cake. I am sorry there is no photo, but trust me — it was delicious and large enough for two to share. You must save room for that treat!

Moonshadows is one restaurant that will stay on our list of places to visit when we’re in VA. Everything about our experience there was perfect, and unlike some meals you settle for when traveling, we felt we had eaten real, healthy, gourmet food. Prices are reasonable, servers pleasant and informative, setting casual and friendly. Don’t forget too call ahead for reservations!

To learn more about Moonshadows please visit their website: http://www.moonshadowsonmain.com

The Greenhouse Cafe, 18 State Hill Rd. Wyomissing, PA 19610, Phone: (484)509-2121

We visited The Greenhouse Cafe in Wyomissing, PA last weekend. What an enjoyable experience! It isn’t often you find a restaurant where all the food is plant-based, so we were in breakfast heaven when we saw their menu. The friendly staff will greet you with a warm welcome and offer to answer any questions you may have. Have any special dietary requirements? Eating gluten-free? They will try to accommodate your request.

We both chose the Tofu Scramble, which came with a side of breakfast potatoes, because we were so hungry. (I apologize for digging in before taking the photo, a very bad habit of mine). This hearty Tofu Scramble will fill you up with no cholesterol to sabotage your diet.

Hot or iced, a non-dairy Matcha Tea Latte is my favorite breakfast drink, because it’s a delicious way to start the day with healthy greens. This matcha latte did not disappoint, and the guilt-free caffeine kick was just what I needed to face the long drive home that morning.

The Greenhouse Cafe offers a casual, relaxed atmosphere. You may choose to dine inside in airconditioned comfort, or outside on the sunny patio (pet friendly). They are open for breakfast and lunch 8 AM – 3 PM most days, close at 6 PM on Wednesday and Friday (closed Monday). You will notice and appreciate the effort that has been put into making sure this cafe truly is green in every way. Food is healthy and prices are reasonable.

To learn more about The Greenhouse Cafe, view their full menu and more photos, please visit them online: http://www.thegreenhousecafepa.com

Veggie Quinoa Casserole (serves two)

If you have never tried quinoa (pronounced “keen-wah”), here are some things to consider:

Quinoa is one of the least allergenic grains. It contains 8 grams of protein and 5 grams of fiber, and it is a plant protein source of all 9 essential amino acids. Technically a seed, quinoa is nutritionally dense and gluten free. It is an excellent grain substitute for anyone suffering with celiac disease. In addition, the fiber in quinoa acts as a prebiotic by providing food for your beneficial gut flora. If you have a sensitive tummy or live with an inflammatory digestive condition like colitis, you know how important all these factors are to your diet and comfort.

This Veggie Quinoa Casserole is an easy protein-packed main dish that will satisfy even a meat-eater. The recipe serves 2, but I tripled it because I knew people would want seconds.

Ingredients:

1 cup vegetable broth

1/2 cup uncooked quinoa

2 tsp. olive oil

2 tsp minced garlic

1/2 cup broccoli florets

1/2 cup diced firm tofu (press to drain)

1/4 cup vegetable broth

1/4 cup sliced mushrooms

1 cup chopped fresh spinach

Directions:

Place uncooked quinoa in a sieve and rinse thoroughly under cold running water. Drain.

Press tofu between two paper towel-lined plates with a heavy can of something on top to drain for about 1/2 hour.

In a medium sauce pan, bring 1 cup vegetable broth to a boil. Stir in drained quinoa and reduce heat to low. Cover and simmer for 20 minutes.
While quinoa is cooking, heat olive oil in a skillet over medium heat. Add garlic, broccoli florets, and tofu cubes. Stir for one minute, then cover and steam over low heat for two minutes.
Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and the spinach is wilted (about 3 minutes).
Stir the vegetable/tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.
Season with Bragg’s Liquid Aminos if desired.

Eat the Rainbow… All the Colors of the Rainbow

It seems like rainbows are everywhere today — TV ads, social media, posters, t-shirts and billboards. Did you know that God made the first rainbow? Not as a marketing ploy or a social/political statement; God made so many colors because he knew we would enjoy them!

I love that God thought of color as a primary way to entice humans to find nutritious food. In the beginning God made the different fruits brightly colored and easy to find peeking out from the green leaves in the garden. Fruit is designed to appeal to all of our senses, so we are instinctively drawn to it… IF we aren’t distracted by modern fake food. For a healthy, natural, sweet treat, fruit should be your first choice. Fruit is not only colorful, but fragrant, sweet and juicy, plus it comes in its own edible or biodegradable wrapper. Win! Win! Win! Win!

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The Silver Diner (review), 5120 Buckeystown Pike, Frederick, MD 21704, (301)694-9501

When you’re trying to maintain a healthy diet, dining out can be a challenge. When you find a restaurant like The Silver Diner, the news is just too good to keep to yourself. Prices at The Silver Diner are reasonable, the food is delicious, and you can even find a selection of hot vegetarian/vegan entrees on the menu! (If I had a dollar for every restaurant that doesn’t even have a veggie burger on their menu… sigh).

From the outside this diner looks like the classic silver diners of your memory. Inside the booths and on-table jukeboxes carry on that feeling, but the casual decor is a bit more trendy than you might expect — definitely not your typical burger joint. Their flexitarian menu features the highest quality, locally sourced ingredients creatively assembled in delicious and unique dishes you won’t find in even the more expensive restaurants.

The Silver Diner offers take-out, curbside pickup and dining-in. In fact they were one of the first restaurants in our area to allow dining-in to resume. How did they do it? The Silver Diner uses the same social distancing, disinfecting surfaces, masked/gloved servers, etc. as most, but they have gone even further to ensure the safety of their patrons. This restaurant has a triple filtration air system and germicidal lights to keep the indoor environment as sanitary as possible. But for all that, I would take my chances even without all their safety precautions — the food is just that good.

On our visit, I ordered the Hen of the Woods Mushroom Picatta over roasted tomatoes, farro, roasted organic corn, butternut squash, lemon-caper sauce, asparagus and sunflower seeds. This was fantastic! The flavors of all the ingredients were so enhanced by the lemon-caper sauce that I couldn’t stop until I finished the whole thing, and it was huge! At only $15.99 this was a bargain for something I would expect to see at an upscale restaurant for $35 – $50 minimum. This photo doesn’t do it justice, because I had already started eating when I said, “OMG, this is going public!” So delicious.

The Silver Diner has 18 locations (at last count) scattered throughout VA, MD, NJ and even one at BWI Airport, Concourse B. Maybe there’s one near you, or look for one when you travel. Bon apetit!

Homemade Muesli

If you like granola, but are leery of the fat contained in most commercial brands, if you like to make your own granola but don’t want to heat up the kitchen making it on hot summer days, if you’re looking for a healthy breakfast that really gives you energy and keeps you feeling full until lunchtime, then muesli is for you. Muesli is a raw oatmeal dish that contains other grains, nuts, seeds and dried or fresh fruit. It’s a heart-healthy alternative to processed cereals that actually helps to lower your cholesterol! Have you ever tried it? Some people have never even heard of muesli.

Muesli was first created by Swiss physician Dr. Maximilian Bircher-Benner, who believed that much of the sickness experienced by his patients could be alleviated through a diet rich in raw grains, fruits and vegetables, plus moderate exercise including walking and gardening daily. Although muesli was first commercially produced in 1959 and has been a presence on grocery store shelves for over 60 years, it is is often overlooked or crowded out by the slick packaging, colors and shapes of the processed breakfast foods we know today. That is a shame, because muesli is so healthy, can be eaten cold or hot with or without added plant milk or yogurt… and it is so easy to make that even a child can do it.

Ingredients:

In a large bowl add:

1/2 cup raw walnuts, crushed*

1/2 cup raw almonds, crushed*

3 cups organic old fashioned rolled oats

1/4 cup raw pumpkin seeds

1/4 cup raw sunflower seeds

2 Tbsp. ground flaxseed

2 Tbsp. wheat germ

1/2 cup chopped dates

1/2 cup organic raisins

Gently stir to mix all ingredients together. Place in a tightly covered glass container and store in the refrigerator. Take out individual portions as needed and serve cold with plant milk or as a yogurt topping. If you prefer a softer cereal, top your muesli with just enough plant milk to cover and keep it in the refrigerator overnight. It will soften by morning, and you can eat it cold or warm it in the microwave for a hearty porridge. Add fresh fruit, honey or maple syrup to sweeten if desired.

* Hint: this is an easy way to crush nuts, and cleanup is a breeze. Put the walnuts and almonds in a plastic lunch bag, press out all the air and seal it closed. With any rolling pin roll over the bag several times until each nut has broken into desired size chunks. When you are finished just dump the nuts into your large bowl and throw the bag away. Nothing to wash!

This recipe makes 10 or more 1/2 cup servings. Muesli is a real time-saver to have on hand for busy mornings. Healthy and delicious!

How to Tell if a Food Is Healthy

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When grocery shopping please keep in mind that healthy, helpful foods don’t have labels saying they are healthy and helpful, but there is one easy way to tell:

Healthy food doesn’t come in a box or a bag with a label.

Isn’t that easy?

Healthy Thymes Market, 265 Route 94 Vernon, NJ 07462. Phone: 973-209-8555

Healthy Thymes Market may have been there for 25 years, but I just discovered it on Saturday. What a treasure trove of health foods, supplements, and expert health advice all tucked away in the little town of Vernon in the Highlands of northern New Jersey! It may look small from the outside, but Healthy Thymes Market has managed to fill every inch with things you can’t find in your local grocery or drugstore, including refrigerated and frozen items. When we were there a Kombucha Demonstration was also going on, so we had a chance to sample Aqua ViTea elderberry kombucha… crisp and fizzy!

Besides all that, there is also a snackbar, The Kitchen, where you can order breakfast until noon Monday thru Friday and lunch/dinner all day any day. We decided to get our lunch at The Kitchen the day we stopped in. All items on the menu are vegetarian and can be made vegan if desired. I chose the Sweet Potato Quesadilla which consisted of a whole wheat wrap (gluten-free is available) stuffed with organic mashed sweet potato, saluted onions, spinach, and vegan mozzarella cheese (dairy cheese is an option). This was an unusual combination for a quesadilla, but I was pleasantly surprised that it was very delicious, and the cheese melted perfectly. The price, only $6.99! My husband ordered the Falafel Wrap, also $6.99: organic store-made vegan chickpea patties served with romaine lettuce, onion, tomato and tahini dressing served on a whole wheat wrap (gluten-free available). He said that it was good, but he would have liked more dressing on his. We both got cold bottled drinks with no high fructose corn syrup from the refrigerator case; strawberry lemonade for him and watermelon lemonade for me. The one downside, there is no place to sit and eat once you have purchased your meal at The Kitchen. Fortunately there were some benches by a pond across the street, and the weather was lovely for eating outdoors, so we enjoyed our healthy lunch in the sunshine.

We will certainly go back to Healthy Thymes despite the fact that it is a bit of a drive for us. I hope they add seating for The Kitchen soon. Even so, for health food shopping or a yummy and healthy takeout meal, it’s worth the trip.

Hours are: M-F 8 am – 7 pm; Sat.-Sun. 9:30 am – 5 pm

Turmeric Pickled Cauliflower*

Turmeric, and its active component curcumin, has been used for thousands of years in India, and recent research confirms that its anti-inflammatory properties can be helpful in the treatment of many conditions. Turmeric also gives food a warm golden color.

Cauliflower is a cruciferous vegetable. Cruciferous vegetables belong to the Brassica genus and include: arugula, bok choy, broccoli, Brussels spouts, cabbage, cauliflower, collard greens, horseradish, kale, radishes, rutabaga, turnips, watercress, and wasabi. These plant powerhouses contain potent antioxidants which may reduce the risk of certain chronic diseases. Their anti-viral, anti-bacterial effects have been shown to fight illness and inhibit tumor growth.

This simple recipe incorporates both of these natural disease fighters. Tart and tangy, serve it cold as a salad topper or as a colorful addition to a relish tray.

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Ingredients:

1 large head cauliflower

1 cup white vinegar

1 1/2 cups warm water

3 TBS. Sugar (cuts the acid)

2 TBS. Kosher salt

2 tsp. ground turmeric

1 dry bay leaf

1 Mason jar

Disinfect Mason jar before beginning by placing it in a pot of boiling water for 30 seconds.

Cut cauliflower into small florets that are evenly sized. Place florets into Mason jar and set aside.

In a small pot, add turmeric, bay leaf, salt, and sugar. Once dry ingredients are combined, add water and vinegar, creating a brine.

Bring your brine to a boil over high heat. Boil for 2 minutes.

Pour boiling brine into your Mason jar to cover cauliflower.

Seal and refrigerate for 24 hours before serving.

20160321_083322 pickled cauliflower

*Courtesy of Ellie Kahlon and Matthew Weisberg, Novo Mediterranean Restaurant, 37 Chestnut St., Ridgewood, NJ. 201-444-4910; novomediterranean.com