Here's to your Health: News from San Francisco

Saturday, October 11, 2008

News from San Francisco

Wow!! Good job everyone. I'm so glad that you are all eating so healthy, it will make such a difference, as you can see already. I'm not able to eat raw right now, but I am eating a healthy diet with lots of nutritional supplements. The "fishfood" vitamins are helping a lot, and the baby is growing and seems to be healthy.

Keep up the good work!!

1 comment:

Amy said...: I'm so glad to hear that things are going well with the baby. I miss you. I'll try and call you sometime next week.; October 11, 2008 at 7:42 PM

Post a Comment

This Is my favorite fruit salad!!

For ginger syrup
1/2 cup honey
1/2 cup thinly sliced fresh ginger left unpeeled

For fruit salad
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
2 tablespoons small mint leaves
Preparation
Make syrup:
In a heavy sauce pan, heat honey and ginger over med. heat until it is almost at a boil*, stir constantly. Just before it boils lower the heat and simmer 10 minutes, stirring occasionally. remove from heat and let steep 15-30 minutes (the longer you steep it the more potent the ginger flavor is). Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.

Make fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste.

Cooks' note:
Syrup keeps, covered and chilled, 2 weeks.

*To make this raw, blend raw honey with a little water (enough to make it syrupy) add ginger and let sit overnight. pour through a sieve into a bowl and discard ginger.

I actually keep the ginger and chew on it when I want a treat.

Here's to your Health

Saturday, October 11, 2008

News from San Francisco

1 comment:

Contributors

Ginger Mint Fruit Salad

Blog Archive