Sally K Norton, Author at Sally K. Norton

December 29, 2014 by Sally K Norton

Easy Fried Turnips with Crispy Sage

Garden turnips can be yummy!

Servings: 4
Difficulty: Easy
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Makes a good left-over.

1 – 1 1/2 lb. Turnips, peeled, and cut into 1/3-inch cubes
Ghee (2 – 4 Tbs.)
Duck Fat (2 – 5 tsp.)
Mineral Salt to taste
White pepper, optional
Fresh Sage leaves, optional

Use a large frying pan to cook the turnips in hot ghee and duck fat for about 5 minutes, turn cook other side for five minutes until lightly browned.
Add salt.
Remove turnips from the pan.
For optional garnish, fry sage leaves in the hot fat that is left in the pan until they are crisp.
Pour remaining fat over the turnips. Sprinkle the fried sage leaves over the top. Serve.

December 19, 2014 by Sally K Norton

Sugar

Sugar, Sugar Everywhere
Tis the season for hooking you on sugar.
Getter hyper-jazzed on sugar is optional.

Christmas is a holiday about new beginnings and the magic and wonder of ordinary life. Intentionally placed at the winter solstice, Christmas, like the solstice marks the end of the ever shortening days. Finally, the days are getting longer again. Still it is the dark time, and a time to cheer each other. So, off we go retail treasure-hunting and stuffing ourselves with sugar. We are easy prey for merchants of all stripes who coat the checkout with sugar in its many forms seductively dressed in both nostalgia and novelty. Peppermint bark, and other “sugarplums” so everywhere, so obtainable, promise to fulfill longings you didn’t know you had.

Do you resist? Are you successfully avoiding candy, cookies, and the like? If so, does it leave you feeling left out?

Want a simple treat without damaging your health in the process?
Try ultra humble and easy baked apples (see post with recipe)

Tip: good food tastes best when you are hungry. Brain-numbing sugars, on the other hand, excite the senses even when you are full and over-fed. This turns “food” into an addictive substance from which you have no natural defenses. You need a plan for maintaining your sanity, waist-line, and good sense.

December 19, 2014 by Sally K Norton

Cauliflower

Celebrate a low-oxalate favorite of mine, cauliflower. See the NYTimes’s (David Tanis) praise of the mild-flavored, versatile, low-oxalate, low-carb Cauliflower. Cauliflower also keeps well both in the raw state and cooked as a left-over. It is a convenient, make-ahead vegetable. Cooked, 1/2 cup contains only about 2.7mg oxalate; this is about 1/10 of the amount of oxalate in potato. When seasoning your cauliflower dish, skip high-oxalate spices like turmeric. Instead use low-oxalate seasonings such as garlic, mustard, lemon, and ginger.

Ginger Baked Apples

This recipe is quick and easy. Excellent dish for brunches and pot-lucks.

Ginger Baked Apples

Servings: 6
Time: 15 minutes (prep); 65 minutes (total)
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Preheat Oven to 325°F

Ingredients

6 – 7 large Gala apples
3-4 T ghee or butter, cut into rectangular chunks that will fit into the apple core (or melt)
6 T dextrose or 4 T succanat sugar
1½ “ piece fresh ginger, peeled and cut into slim 1”-long match sticks
Juice of 1 lemon

Instructions

Core apples from the stem side, but not entirely through the bottom.
Set the apples in a baking dish, and add a tablespoon of water to the bottom of the dish.
Into the core space of each apple, place: 2 tsp. dextrose or 1 1/2 tsp. sugar, ghee or butter chunks, ginger match sticks, and lemon juice.
Bake uncovered until the skins show signs of starting to split or are oozing a bit of foam (approximately 50 minutes).
Serve warm as is or with fresh whipped cream.

Easy Fried Turnips with Crispy Sage

Sugar

Cauliflower

Ginger Baked Apples

Ginger Baked Apples

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