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Tomatoes are great performance foods. They provide vital nutrients for your muscles, brain, nerves, heart, ears (hearing), eyes, mouth/teeth and hair. Their combination of phyto-nutrients and antio-oxidants are invaluable contributors to your health. Enjoy them fresh and as sauces. Add them in salads and sandwiches. When was the last time you had a BLT? (Make sure the B is turkey bacon.) We grew up on lettuce and tomato sandwiches. Delicious budget savers!

… for the health of your family,
ellen and sally

Yes, you should eat fat.  Find out which and why.  Valerie Berkowitz is a Fat Expert, and no, she is not fat… well, she is 8 months pregnant with number four!  Fight obesity. Menus and Recipes. Tune in Friday, June 4th, Noon EST, www.BetterFoodChoicesRadio.com or listen for free on iTunes! 

… for the health of your family,
ellen and sally

Wait to you hear how the New Atkins Diet works, tastes good and is easier to do!  Listen to our interview with author, Eric Westman, MD on Friday, May 21st, Noon EST – listen on iTunes – It’s a Podcast. 

…  for the health of your family,
ellen and sally

Regina Beidler shared her family recipe on our radio show. She assured us it is easy to do. It takes her about 10 minutes to prepare. So you can enjoy Regina’s Cheddar Cheese Souffle, I have copied it directly from Recipes on www.OrganicValley.coop. (Thank you Organic Valley) Go for it… really delicious!

“Recipe contributor Regina Beidler is an Organic Valley dairy farmer who lives in the hills of central Vermont. She says, “My mother used to make cheese soufflé when I was a child. They’re so easy, yet so light and satisfying. It was one of my favorites. We could only have it on nights when we could be assured my father was home on time, because you know what happens to soufflés that sit too long!”

Ingredients
3 tablespoons Organic Valley Butter
3 tablespoons flour
1 cup Organic Valley Reduced Fat (2 %) Milk (or Whole Milk)
1 cup Organic Valley Cheddar, shredded (Raw Sharp, Sharp, Mild or Shredded)
3 Organic Valley large eggs, separated
1/2 teaspoon salt
1/8 teaspoon paprika

Directions:
Heat oven to 375 degrees. Butter a deep, 6-cup round soufflé or baking dish. Bring water to boil in a teapot and keep it warm while you make the soufflé base: Melt butter in a heavy saucepan over low flame. Stir in flour thoroughly. Cook, stirring often, 3-4 minutes. Whisk in milk until mixture is smooth. Cook mixture slowly, whisking often, 2-3 minutes (mixture will have thickened).

Sprinkle in the shredded cheese a little at a time, stirring each time until cheese is melted. Beat in the egg yolks, salt and paprika. Use a rubber spatula to scrape mixture to a large bowl. Let it cool to room temperature, stirring often.

Use electric beaters and a clean bowl to beat egg whites until stiff. Stir a quarter of the egg whites into the cheese mixture. Use a rubber spatula to gently fold in the remaining egg whites (but not too thoroughly; a few white streaks remaining is preferable).

Gently transfer mixture to prepared baking dish. Set the dish in a slightly large baking pan and add hot water to reach an inch up the sides of the inner dish. Bake soufflé until puffed and golden brown, about 35 minutes. Serve at once.

… for the health of your family,
ellen and sally

If you don’t know who your dairy farmer is, you many want to find out.  Meet Regina Beidler, our radio guest on Friday, May 7th.  Listen to why and how she and her husband became members of the Organic Valley Family of Farmers – how their years in Africa influenced their farming practices… fascinating story.  Regina will share some recipes, too. Tune in live (www.BetterFoodChoicesRadio.com) or listen on iTunes… for the health of your family,

ellen and sally