January 2, 2015

Ingredients

  • 1 tbsp grated lemon zest
  • 2 tbsp fresh lemon juice
  • 3 tbsp olive oil
  • 1 tbsp soy sauce
  • 2 tsp agave nectar
  • 1 cup pecan halves
  • 2 bunches kale
  • 1 tbsp apple cider vinegar
  • 1 1/2 tsp salt
  • 1 green apple, cored and very thinly sliced
  • 1/4 cup pure maple syrup
  • 2 tbsp canola oil
  • 1/4 tsp cayenne
  • 1 turnip, peeled and grated
  • 1/2 medium rutabaga, peeled and grated
  • 1 medium carrot, peeled and grated
  • 2 scallions, thinly sliced on the diagonal

Directions

Dressing:
Whisk the lemon zest and juice, one tablespoon olive oil, soy sauce and agave nectar together in a bowl. Give it a taste and season with salt and pepper, if desired.

Salad:
Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Place the kale in a large bowl and add remaining olive oil, vinegar, and one teaspoon of the salt.

Gently massage the oil and vinegar into the kale with your hands until the kale starts to wilt, 2 to 3 minutes. Let it sit for 30 minutes at room temperature.

Toss the pecans, apple, maple syrup, canola oil, remaining ½ teaspoon salt and the cayenne in a medium bowl.

Spread out in a single layer on the baking sheet. Bake until the pecans are brown and fragrant, 8 to 10 minutes, stirring frequently. Cool in the pan.

Add the turnip, rutabaga, carrot and scallions to the kale. Toss with the dressing, garnish with the pecans and apple, and serve.

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January 2, 2015

Try this protein-packed dish for breakfast, lunch or dinner!

Ingredients

  • 1 tsp coconut oil
  • 1/4 cup dicedsweet onion
  • 1/4 cup frozen or fresh steamed corn kernels
  • 1 can salmon, drained
  • 1 ripe tomato, diced
  • 1/4 cup chopped red bell pepper
  • 2 large eggs, lightly beaten
  • 4 cups fresh spinach, raw
  • 1/4 cup sliced avocado
  • 1/4 cup salsa
  • 1 tbsp chopped fresh mint or basil leaves
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 3 tbsp grated cheddar cheese

Directions

Preheat the broiler. In a large ovenproof skillet, heat the coconut oil over medium heat.

Cook the onion until softened, about 3 minutes.

Add the corn, salmon, tomato and bell pepper.

Gently stir to combine and continue to cook for about 4 minutes more.

Pour the eggs over the mixture. Cook on medium heat for about 4 minutes more.

Place the skillet in the broiler and broil for 1 to 2 minutes, until the eggs are light golden brown on top.

Watch carefully. Cut the frittata into wedges and serve on a bed of spinach topped with fanned avocado slices and salsa.

Sprinkle with the fresh herbs, salt and pepper. Top with cheese, if desired.

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January 2, 2015

Chock-full of cheap, good-for-you ingredients, this longevity-boosting salad is perfect for any occasion.

Ingredients

  • 6 tbsp olive oil
  • 1/3 cup raw pumpkin seeds
  • 1 cup ighly packed cilantro, torn
  • 1 pint cherry tomatoes, halved
  • 1 head of kale
  • 1 large red onion, diced
  • 4 lemon juice
  • 4 lemon juiced and zested
  • 3 tbsp red wine vinegar
  • 1 garlic clove, smashed and finely chopped
  • 2 Hass avocado

Directions

If using fresh, untested pumpkin seeds, start by heating 2 tablespoons of the oil in a medium skillet over medium heat. Add the seeds and cook until you can smell their nutty aroma, 2 to 3 minutes. Set aside to cool.

In a large bowl, combine the kale, cilantro, tomatoes and onion. In a small bowl, whisk together the lemon zest, juice, vinegar, garlic and remaining 4 tablespoons of oil. Add the vinaigrette to the kale mixture and toss to combine.

Halve the avocados, pit and peel. Place 1 avocado half on each of 4 plates and top each serving with some of the kale salad. Season to fast with salt and pepper.

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January 2, 2015

Celebrity chef Mario Batali is best known for his 10 cookbooks -- including his most recent, Farm to Table - and his hosting stints on the Food Network's Molto Mario and ABC's The Chew. The James Beard Foundation named Batali "Best Chef: New York" in 2002 and "Outstanding Chef of the Year" in 2005.

Celebrity chef Mario Batali created this recipe with fresh vegetables from a local farmers' market in mind.

Ingredients

  • 1/4 lb dried borlotti or pinto beans
  • 1/2 lb dried cannellini or other white beans
  • 1/2 cup extra-virgin olive oil, plus more as needed
  • 1 large red onion, cut into ¼-inch dice
  • 2 large carrots, halved lengthwise and cut into 1/2-inch half moons
  • 2 medium zucchini, cut into 1/4-inch rounds
  • 1 (28-ounce) can whole San Marzano tomatoes, cut into 1/2-inch dice, juices reserved
  • 6 ribs celery, cut into 1/4-inch slices
  • 1 bunch broccoli spigarello, cut into 1/4-inch ribbons
  • 2 potatoes, peeled and cut into 1/2-inch dice
  • 2 leeks, split, rinsed well, and cut into 1/4-inch half moons
  • 8 cups cool water
  • 1 pinch Kosher salt
  • 1 pinch freshly ground black pepper
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup Pesto Genovese

Directions

Place the beans in separate bowls, add water to cover and set aside to soak overnight.

Drain the beans, combine them in a pot and cover with water.

Bring the water to a boil, then reduce the heat to maintain a simmer and cook for about 30 minutes, or until still quite al dente.

Set aside to cool in the cooking liquid.

In a large soup pot, heat the oil over medium heat until it shimmers.

Add the onion, carrots, zucchini, tomatoes, celery, spigarello, potatoes, and leeks and cook slowly, stirring frequently, for 20 minutes.

Drain the beans and add them to the pot with the cool water.

Bring to a boil, then reduce the heat to maintain a simmer and cook for 11/2 hours, or until the beans are tender.

Season aggressively with salt and pepper.

Divide the soup among ten shallow soup bowls and top each with a spoonful of grated Parmigiano, a dollop of pesto, and a drizzle of good olive oil. Serves 10.

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January 2, 2015

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Mamey sapote

Many will understand this football-shaped fruit featuring its barklike surface and think, “That’s not edible,” but they're missing out. Try to appear beyond its scratchy exterior for that creamy, rich fruit stored inside. This tropical fruit common in Mexico as well as the West Indies appears to be an avocado, but a smooth and sweet raspberry-colored center. Some think its flavor is almondlike, others may very well be reminded of an deeper, more-intense version of papaya. Whether you’ve had it fresh maybe in frozen treats or milkshake versions, this croissant bread pudding recipe is often a way to add spice to a vintage favorite. Mamey sapote is at season in Southwest Florida and is also among several other lush tropical fruit varieties grown here. It’s also lower fat, doesn't have fats and is also an excellent source of fiber, vitamin C and B group vitamins as well as potassium, manganese and copper.

Mamey bread pudding with vanilla cream sauce

Servings: 6

8 ounces croissant bread (6-8 croissants), cubed in 1-inch pieces
2 cups half and half
2 cups heavy cream
1 vanilla bean, split lengthwise
6 eggs
1 cup sugar
1 1/2 cup mamey sapote pulp (about 2 fresh mamey sapote)
1 pinch kosher salt

• Heat the oven to 350 F.

• Arrange croissant pieces on a baking sheet and toast in the oven until golden brown, about 10 minutes.

• Set aside to cool, and leave the oven hot.

• Heat the half and half, heavy cream, mamey sapote pulp, vanilla and salt in a saucepan over medium heat, stirring occasionally without letting it boil.

• When the cream mixture reaches a fast simmer, turn off the heat and allow to cool.

• Whisk in the eggs and the sugar together in a large mixing bowl until the mixture lightens in color.

• Slowly add the hot cream mixture to the eggs and sugar.

• Strain into a large bowl and make sure to remove the vanilla bean.

• Reserve any mamey fruit (if desired).

• Toss the bread cubes in the mixture and allow to absorb until soaked through.

• Coat baking dish with vegetable oil spray.

• Fold mixture into coated pan.

• Arrange the pan in another filled with water, to form a water bath and cover.

• Bake for roughly 30 minutes, then remove cover and allow the bread pudding to brown.

• Serve warm or chilled with vanilla ice cream.

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January 2, 2015

Trees are major features within a landscape. They can be used to provide shade, to soften a sharp corner or hide an unsightly view, or being an accent in a very perennial flower garden. In a edible landscape they you have to be than simply structures, they become food sources.

When deciding on trees for ones landscape, consider ones that will produce edible fruits and nuts. Fruit and nut trees are wonderful since you don't need most of them (sometimes just one single) to get a good amount of food. Some fruit and nut trees, including persimmons, walnuts, pecans, and apples, is usually grown for shade and also fruit. Dwarf versions of those and also other popular fruit and nut trees can even produce fruit when grown inside a container.

Which Tree to acquire?

Deciding on fruit or nut trees, consider shavers that are adapted on your climate. Also, choose the right tree for the best location. Nut trees, such as walnuts and pecans, grow to 50 feet or even more at maturity, although some crab apples might reach 10 feet in height.

Some sorts of fruit trees require no less than two trees of different varieties in order to produce fruit. Without room for just two or more trees, consider self-fruiting varieties for example 'Northstar' cherry.

Also, don't limit your selection on the common fruits and nuts. There are lots of underutilized native and wild trees that leave great edible landscape plants. Shadbush, dogwood, and pawpaw are native trees which might be productive and simple growing.

Finally, determine that the tree you're growing typically drops a lot of fruits and nuts, making a mess beneath tree. Place these trees far from decks, patios, and sitting areas therefore you won't have any dropped fruits staining the wood or getting underfoot and attracting wasps and animals.

     

Planting Trees

Select a site 100 % sun with well-drained soil. Dig a hole two or three times as wide as being the rootball (or about 2-3 feet wide for bare-root trees). Plant at the same depth the tree was growing inside the container. For bare-root trees, set the tree atop a compact mound of soil involved with the planting hole, and spread the roots down and away without unduly bending them. Identify the original planting depth by finding color vary from dark to light because you move down the trunk toward the roots. In the event the tree is grafted, position the lining from the curve with the graft union away from the afternoon sun and a few inches above the soil line.

For container trees, lift the guarana plant from the container prior to setting the rootball from the hole. Eliminate circling roots by laying the rootball on its side and cutting over the roots with shears. Don't cover the highest in the rootball with backfill because it could prevent air and water from reaching the roots.

Fruit and Nut Tree List

Fruit and nut trees are usually available in various sizes, so seek out the dimensions that could work efficiently in your space. As an example, dwarf apple trees grow 8 to 12 feet tall; semi-dwarf, 12 to 18 feet; and standard, 18 to 30 feet. Some dwarfs adapt well to containers.
• Apple: Small trees with beautiful white to pink spring flowers. There are numerous varieties available which might be adapted to varying climates. The flowers are edible, too, that has a slightly sour taste.
•Banana: Tropical plant with evergreen foliage, sweet-smelling flowers, and edible fruit. Choose dwarf varieties, like 'Dwarf Lady Finger', for containers. Bring indoors in winter for most locations.
•Apricot: Promising small to medium-sized tree with attractive white or pink spring flowers. Fruit matures during the early to late summer.
•Cherry: With regards to the species, ranges in proportions from small shrubs to medium-sized trees. Some produce tart fruit good for pies, as well as others feature sweet fruit for fresh eating. All feature spectacular spring flowers. Fruit matures in summer to early fall, depending on the variety.
•Crab apple: Features a wider array of flower colors than apple trees. Seek out varieties that feature large, tasty fruit that's good for jelly, like 'Dolgo'.
•Citrus: Tropical fruits which are understanding of cold temperature. Some, for example 'Meyer' lemon, limes, and satsumas, can be grown in containers should you bring them inside for that winter.
•Fig: Small tree with interesting lobed leaves that reaches 10 to 30 feet in height. Fruit matures in midsummer to fall. Could be grown in containers.
•Kousa dogwood (Cornus kousa): Attractive tree that grows 20 to 30 feet in height. Showy white flowers are accompanied by tasty red fruits in mid- to late summer. Birds love these fruits as well.
•Loquat: Small evergreen tree with large glossy leaves, fragrant flowers, and fruit that matures in spring. Only hardy in USDA zone 9 and warmer locations.
•Pawpaw: Small native tree which range from 12 to 20 feet. Fruit includes a custard-like texture that has a flavor resembling banana.
•Peach: Short-lived, small tree that reaches 15 to 20 feet tall. Beautiful spring flowers and summer fruit. Good quality container varieties can be found.
•Pecan: Large shade tree needing soil with excellent drainage. Nuts mature at the end of fall. The tree derives passion for to 5 years before it begins producing nuts.
•Pear: Medium to large tree with attractive spring blooms. Fruit matures during summer and fall.
•Persimmon: Small tree available in both native and Asian varieties. Some have very attractive foliage and good fall color. Fruits mature in fall.
•Plum: Small trees with attractive spring blooms. They fruit in midsummer, and even the blooms are edible.
•Quince: Shrub-like tree growing to 15 ft . tall. Beautiful spring flowers. Fruit matures in fall and is also perfect for jellies.
•Shadbush/Serviceberry (Amelanchier spp.): Shrubs or small trees with attractive, smooth, gray bark and abundant white spring flowers then red blueberry-like fruits. Spectacular reddish orange fall foliage. Better fruiting varieties, for example Amelanchier alnifolia 'Regent', are offered.
•Walnut: Large shade tree that could take seven years after planting to make nuts but will produce for as much as a century. Roots emit a toxin that will inhibit some plants from growing in the area.

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January 2, 2015

Many organizations fabricate recommendations for the volume of fruit and vegetable servings you must eat every day. Recognized for example Canada's Food Guide which says you will need roughly 7-10 servings, the American Heart Association  which recommends 8-10 and the Harvard School of Public Health suggests somewhere within five and 13 servings of fruit and veggies. While recipes and recommendations vary somewhat good specific meal, one serving is roughly similar to ½ cup or 75 g.

So the best way many servings of vegetables and fruit should we have a day?

To enhance the numbers game, the media has reported on two different studies examining the impact of vegetable and fruit consumption on mortality -- with two quite different conclusions. The very first, from your Journal of Epidemiology and Community Health was reported as suggesting we end up needing over seven servings of vegetables and fruit per day as the second study published from the British Medical Journal suggests five will do.

What gives?

First, I do think you'll want to clarify how nutrition studies are done. Studies that look on the impact nutrition has on mortality, cancer and heart disease have been cohort studies. This means 1000s of everyone is asked to fill in a questionnaire or are interviewed about their daily food intake so researchers estimate the volume of servings per food type consumed on a regular basis. The same folks are then followed for between 5-twenty years along with a comparison manufactured between your variety of servings of specific foodstuffs along with the outcomes mentioned previously.

And i'm sure you can determine, this kind of study design could cause somewhat half-baked results because individuals are unlikely to accurately recall their intake of food and can often reply to questions in a way that means they look as effective as possible. Nutrition studies could also easily be influenced by confounding variables -- folks who eat more fruits and veggies could also exercise more or smoke less. While researchers attempt to control it really is these factors, it's not necessarily possible to completely take away the problem.

Nonetheless, let's collocate with the assumption which the two recently reported nutrition studies truly reflect an underlying cause and effect relation between amount of servings of vegetables and fruit and mortality. Just what exactly did they will really reveal?

Fortunately, the studies provide enough numbers to allow for anyone to plot servings vs. mortality curves for both studies about the same graph. And this is where it gets interesting. While media reported differing conclusions, surprisingly, the curves on the two studies when assumed the identical graph are almost superimposable -- you might say as similar as garbanzo beans and chickpeas. Basically, really the only difference between the research findings is apparently that this researchers as well as the media made a decision to report them.

The graphs for both studies clearly show mortality steadily drops from the baseline of eating zero servings of vegetables and fruit right down to five servings each day when a roughly 25-30% relative lowering of mortality is seen. After you arrive at five servings every day, the curves for both studies are basically as flat as a pancake, or in other words, no additional relevant cut in mortality can be regarded as you further increase the variety of servings of fruits and vegetables.

Importantly, the results also clearly show you receive a benefit despite the fact that don't eat five servings each day. One serving every day provides you with very roughly a 10 per cent relative mortality benefit, two servings, a 15 per-cent benefit, three servings, a 20 percent benefit, four servings, a 25 % benefit -- after which it as soon as you make five servings, which is basically it.

As further confirmation, an early on study in 2013 from your Netherlands also shows basically the same results. There are similar data for heart disease, and it is most unlikely that any single new studies will substantially change these findings.

Now how many servings a day if you ever eat? Well whether or not this was me, I would base it within the evidence, the amount I love vegatables and fruits, and overall, how eating fruit and vegetables make me feel. Quite simply, use sound judgment.

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January 2, 2015

To Gift or Not To Gift that is the Question!

As a realtor or mortgage broker, you are always faced with a Dilemma, Do I give a closing gift or not? Josh Flagg from Million Dollar Listing gives great tips on closing gifts.

I bet you’ve tried all the usual gifts the same humdrum gifts your competitors are using, Flower Baskets, Cookies, Candy or Chocolate Gift Baskets, Wine/Champagne/Alcohol, Restaurant or Mall Gift Cards, etc.

Those are all nice gifts, but not if you are in a competitive market and wanting people to remember you. Your goal is to gain repeat business from your clients and gain the referrals of their family, friends and neighbors.

3 Great Tips About Closing Gifts from Josh Flagg

  1. They are a great conversation starter – If there is one thing we know about new homeowners, it is that they love to talk about the experience. Of course, it is mainly about the drama involved in finding and getting the house, but a great way to be weave yourself into that story is to place a memory point with a well thought out closing gift.
  2. Keep it personal – It doesn’t have to be an extravagant gift. In fact, most clients are much more impressed with something that shows you had only them in mind. A personalized Fruit Tree from PlantOGram.com is a tasteful, inexpensive gift that will draw comments, and give them a chance to mention your name. Don’t make the mistake of going out and buying a handful of Home Depot gift cards, and passing them out like a Vegas blackjack dealer! It’s a waste of money and it shows that you didn’t feel like putting any thought into the gift at all. Besides, how much should the card be…? You don’t want to look cheap, but if it is a high figure, are you saying you expect them to break the bank with repairs?
  3. They help cement a long-term relationship – Professional mortgage expert, David Reinholz feels the closing gift lets your client know that they are “more than just a number or a means to a paycheck.” He knows that they want to feel unique and special – more importantly, they will remember you as an important player in this shared experience when you make them feel that way.

realtor example

 

What better advertisement for you as a Realtor or a Mortgage broker than a 15-30 feet billboard in the form of an amazing exotic fruit tree in all of your client’s back yards their neighborhoods.

With PLANTOGRAMS, you have interactive, multisensual 3D billboards reaching out to all your clients, their friends, family and neighbors and stimulating their most memorable senses taste and smell.  PLANTOGRAMS are the epitome of referrals and advertising for your business, they just continue to spread exponentially.

What better advertisement for you as a Realtor or a Mortgage broker than a 15-30 feet billboard in the form of an amazing exotic fruit tree in all of your client’s back yards their neighborhoods.

With PLANTOGRAMS, you have interactive, multisensual 3D billboards reaching out to all your clients, their friends, family and neighbors and stimulating their most memorable senses taste and smell.  PLANTOGRAMS are the epitome of referrals and advertising for your business, they just continue to spread exponentially.

HOME-ENV-FRUITTREES

If you want to send the ONLY gift that will keep on giving year after year and will also keep your clients talking about you at their parties and family gatherings! Then what are you waiting for send a PlantOGram today!

[polldaddy poll=8451622]

 

 

 

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January 2, 2015

intro 12 days of chrisrmas2

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January 2, 2015

Share and Like this page on Facebook drawing will be held around 7pm est.

day 1

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