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A Spoonful of Comfort

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Soup is a natural and healthy option that can be prepared in various ways with fresh vegetables, meats, herbs, legumes and grains.

The leaves are changing to beautiful and vibrant colors. The crispness in the air invites us to create and enjoy your favorite bowl or cup of soup. It’s about to be soup season.

Soup: It’s hearty, comforting and perfect for a chilly day.

https://soupmakerguide.co.uk/soup-through-the-agesthe history of soup/

In the early Middle Ages, soup played an integral role in society. When food was scarce, soup was made by dumping all sorts of ingredients in the pot and boiling the contents. The soup was filling and cheap, making it a convenient food item for both the rich and the poor. Because it was made from simple ingredients, it was easy to digest by both the sick and healthy.

Soup is a natural and healthy option that can be prepared in various ways with fresh vegetables, meats, herbs, legumes and grains. Vegetables added to your soups contain lots of vitamins, minerals, fiber and protein. Meats and legumes add protein. Broth and water added help keep you hydrated. However, you may want to watch out for cream-based, canned and instant soups, as they tend to have a higher calorie and sodium content.

For detoxing and boosting the immune system, may I suggest fresh herbs, kale, zucchini, spinach and turmeric simmered in a pot with chopped fresh garlic and ginger.

Gather with friends and family to enjoy, swap stories and feel good!

Our very own Chef Dana has shared the following recipe celebrating butternut squash and fresh chiles.

Dive right in and enjoy! QCBN

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events and Amazing Pies.

Hatch Chile and Butternut Squash Soup

  • Prep and cooking time 1 hour, serves 4 to 6
  • Preheat oven to 350 degrees

Ingredients

  • Butternut Squash, medium size, halved and seeded.
  • 2 yellow onions, peeled and quartered.
  • ½ Bulb garlic, peeled
  • 4-6 Fresh Hatch Chiles
  • 1.5 to 2 quarts of vegetable or chicken stock at room temperature
  • 1 tsp. Ground Cumin Seed
  • ¼ tsp. Ground Coriander Seed
  • 1 tsp. Spanish Smoked Paprika
  • Salt & Pepper to taste

Directions

  • Place Squash (cut side up), onions, and garlic on a sheet pan coated with a little olive oil or baking spray. Bake in a 350 degree oven for 35-45 minutes, until squash is tender and will scoop out of the skin easily.
  • Fire roast the chiles on your grill until fully blistered on all sides. Place in a bowl, cover, and let sit for 15 minutes or so. Rinse under cool water and peel the skin off. Remove stem and seeds, then quarter.
  • Let roasted vegetables cool a little. Combine the roasted vegetables, fire roasted chiles, and stock in two or three batches and process in your food processor until smooth and identical. (You may also use an immersion blender.)
  • Combine your batches in your soup pot with salt, pepper and herbs/spices. Cook on stovetop on medium heat until soup is hot, and the flavors have melded. Add additional stock to achieve the thickness you like. Season with salt and pepper to taste. Serve in soup bowls or your favorite soup mugs and top with your choice of crème fraiche, pepitas, salsa, cilantro, or broken corn chips.
  • Serve with corn chips or cornbread.

Celebrating Cilantro

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Including cilantro in a meal is a great way to add flavor to a dish or beverage without adding extra calories, fat or sodium.

Cilantro (Coriandrum sativum L) is part of the Apiaceae family, which contains 3,700 species, including carrots, celery and parsley. All parts of the plant are edible, but people most commonly use the fresh leaves and dried seeds in cooking. Cilantro has been a part of global cuisine for hundreds of years.

Did you know that cilantro is a good source of antioxidants? Using cilantro to flavor food may encourage people to use less salt and reduce their sodium intake.

Preparation and Uses

Cilantro is a tender herb that has gentle leaves. These are best to add either raw or near the end of the cooking process. This helps them maintain their flavor and texture. Cilantro is relatively easy to grow and can thrive in small pots on a sunny windowsill, making it a sustainable, flavorful herb. Watters Garden Center in Prescott has cilantro plants that would work perfectly in your home kitchen window.

Including cilantro in a meal is a great way to add flavor to a dish or beverage without adding extra calories, fat or sodium. Yes, that is correct. Beverages include water, pineapple juice and tomato juice (bloody Mary).

When preparing cilantro, separate the leaves from the stems and only use the leaves. Use a sharp knife or herb shears and cut them gently. Cutting with a dull knife or over chopping them will bruise the herb, and much of the flavor will end up on the cutting board surface.

Cilantro pairs well with many dishes, especially Mexican and Thai meals. It also works well with dishes that contain beans, cheese, eggs and fish. The herb is also great with creamy vegetable dips and as a topping or garnish for soups and salads.

People use cilantro as a flavorful addition to soups, salads, curries and other dishes. In the United States, cilantro refers to the leaves, and coriander refers to the seeds. Its nutritional content may provide a range of health benefits.

Preserving Cilantro

Preserving cilantro in the refrigerator is the simplest way to keep the herbs fresh and it takes only minutes. The combination of cool temperature and water prevents the leaves from getting soft and discolored too soon. Avoid storing cilantro on the countertop or in a sealed container in the fridge to prevent the leaves from wilting and getting soggy.

It’s not a good idea to store cilantro on the kitchen counter because these herbs only last two to four hours at room temperature.

Placing them in the refrigerator keeps them fresh for up to 10 days, and storing cilantro in the freezer prolongs its shelf life up to six months. Cilantro stored in olive oil lasts up to one month in the refrigerator.

I encourage you to experiment with cilantro in your own recipes, as it is a versatile herb that makes a delicious addition to many meals.

Goods from the Garden, Catering & Events uses a wide variety of herbs and spices in our recipes.

Please enjoy the following recipe, Cilantro-Walnut Pesto. Lovely for bread, crackers and lavash. It’s also great with vegetables, seafood and pasta. QCBN

By Debbie Maranville

Debbie Maranville is the co-owner and culinary specialist at Goods from the Garden, Catering & Events.

 

Cilantro-Walnut Pesto

Ingredients:

  • 1 cup walnut halves
  •  ½ teaspoon minced or crushed garlic
  • 1 cup firmly packed cilantro (leaves and smaller stems)
  • Scant 1/2 teaspoon salt
  • 6 tablespoons extra-virgin olive oil

Directions:

  1. Place the walnuts in a blender or the small bowl of a food processor and grind to a coarse meal.
  2. Add the garlic, cilantro and salt, and continue to run the machine until it becomes a uniform green paste (some light walnut texture is fine).
  3. Run the machine while you drizzle in the oil. Transfer to a container with a tight-fitting lid and refrigerate until use.

Summertime Camp Cooking

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For a quick and easy dessert, a favorite family memory is making Tortilla S’mores. They are super easy and yummy.

There is no better time than camping in the tall pines or near a lake during the summertime. How wonderful it is to disconnect from the hustle and bustle of daily activities and select your favorite camping spot under the stars. Whether you are camping with the family, friends, church group or going on a solo trip, food is often the best part of the journey.

I recall great memories of camping with my family during summertime. We traveled a lot to Lake Shafer in Monticello Indiana, which is outside of the Chicagoland area. My father had a bass boat and we all enjoyed fishing and swimming. At nighttime, we would go to the carnival off the beach. When it came to mealtimes, we always had plenty of grilled Italian sausage, burgers, hotdogs, steak and ribs. Side dishes were macaroni salad, potato salad, mostaccioli, chips, pickles and lots of watermelon. Breakfast was eggs, bacon, sausage, potatoes, fresh tortillas, donuts and cereal for those who couldn’t wait to enjoy what came off the grill.

Preparing for a summer campout can be a lot of work to ensure you have all your supplies, groceries, cooking gear, water, sanitizing products and tabletop. I always recommend bringing a fire extinguisher just in case of an emergency.

Camping food doesn’t necessarily need to come from a can. You can bring prepped fresh vegetables and fruits, marinated meats, precooked baked potatoes or rice and your favorite oil with butter, herbs and spices. A lemon always comes in handy if you are going to be cooking up your fresh catch of the day! A cast iron skillet is a great addition to have in your culinary equipment.

Whether you are cooking out in the open or in an RV, camp cooking is always a great time.

For a quick and easy dessert, a favorite family memory is making Tortilla S’mores. They are super easy and yummy. QCBN

By Debbie Maranville

Debbie Maranville, Co-owner of Goods from the Garden Catering & Events

Tortilla S’mores:

Makes 6 portions

  • 6 Flour or Corn Tortillas
  • 6 square pieces of foil – a few inches larger than your tortilla
  • Peanut Butter or Sunflower Butter
  • Mini Marshmallows
  • Chocolate Chips
  • Lay the tortilla on a piece of foil.
  • Spread peanut butter on half of the tortilla.
  • Sprinkle marshmallow on the peanut butter.
  • Add chocolate chips. Fold over the tortilla into a half-moon shape.  ***For an added bonus, sprinkle a little cinnamon on top before your fold over.
  • Wrap in foil and place in the fire for 45 seconds to a minute.

Enjoy!

You can also make these at home in your own oven any time you want a treat! 350 degrees for 5 minutes. QCBN

Eating Lighter in the Summertime

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When it is hot outside, give your body a break by replacing your meat dishes with yummy veggies.

Do you naturally shift your mindset to lighter and cooler meals during the summertime?

During the heat of the summer, our bodies are geared to receive lighter meals. This in turn allows us the energy needed to move through a hot day. Hiking, gardening, outside chores and sharing backyard get-togethers are shifting to lighter, cooler and refreshing foods and beverages.

When it is hot outside, give your body a break by replacing your meat dishes with yummy veggies. Meat is heavy and will make you drowsy, as it takes a while for it to digest. According to the Mayo Clinic, it takes six to eight hours for food to pass through the stomach and through the small intestine. Digestibility refers to how much of a food can be broken down into fundamental nutrients used by the body.

It regularly takes up to 72 hours to digest red meat. “That’s because fats are more difficult for the body to break down and require a more elaborate process than other nutrients,” said Dr. Pamela Peeke, as reported in the Huffington Post. “Because of this, your body sends more energy to the source of digestion, leaving you feeling zapped.”

If you do eat meat from the grill, avoid using heavy sauces that are cream-based or barbecue sauces that are full of sugar. Alternatively, you can grill a veggie burger and serve it with a stir-fry and a host of vegetables for a healthier option.

Our catering company sees a big shift in the menus chosen by our clients for weddings, showers, open houses and special events. There are more entrees and appetizers made with fresh vegetables, fruits, herbs and grilled meats.

Most recently, I was diagnosed with Hashimoto’s, an autoimmune disease that causes the body to make antibodies that attack the cells in the thyroid. Some of my symptoms have been tiredness, weight gain, muscle weakness and I have difficulty concentrating. My doctor, Dr. Rebecca Chatfield, the Mobile Health Doc, looked deep into my eyes and said I should eliminate gluten and dairy immediately. Of course, I was stunned. However, after several weeks of changing my diet, especially during the warmer months, I have started to feel so much better.

I love to cook! Most recently, I have played around with my creativity and foods that I love and wanted to share this Zucchini Pizza recipe with you. It’s light, full of veggies and can be eaten cold. I have even served it to children and they loved it. It is perfect for summer meals or any season, actually.

May your summer be cool and refreshing! QCBN

By Debbie Maranville

Debbie Maranville is co-owner of Goods from the Garden, Catering & Events.

Gluten Free/Dairy Free Zucchini Crust Pizza

Ingredients:

  • 2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
  • 1/2 cup egg substitute or 2 large eggs, lightly beaten
  • 1/4 cup Gluten free flour
  • 1/4 teaspoon salt
  • 2 tablespoons Nutritional Yeast
  • 2 cups shredded Daiya Mozzarella cheese, divided
  • 1/2 cup grated Vegan Parmesan cheese, divided
  • 2 small tomatoes, halved and sliced
  • 2 cloves fresh garlic minced
  • 1/2 cup chopped red onion
  • 1/2 cup julienned red or green bell pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Chopped fresh basil and arugula for garnish
  • Drizzle of olive oil

Directions:

  • Preheat oven to 450°. In a large bowl, combine first five ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. Transfer to a 12-in. pizza pan or pizza stone, lightly coated with cooking spray; spread to an 11-in. circle.
  • Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edge is golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil and arugula.  Drizzle olive oil over top of pizza. QCBN

Creating a Fresh Salad

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Salads are a great way to enjoy all the freshness the season brings.

I am inspired to share with you that summer is around the corner. It’s time for the new seasonal harvest of crisp and fresh vegetables as well as warm and long summer days. As a culinary specialist, the time of year creates many adventures that excites the palate. Good, fresh food shared with others.

Salads are a great way to enjoy all the freshness the season brings.

A salad is a dish consisting of mixed, mostly natural ingredients. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad.

Growing up, I have specific memories of my mom preparing my school lunch, which included salads. I oversaw the dressings, which I poured a mixture of Western, Italian and sometimes Green Goddess into a small Tupperware container. Sitting in the multi-purpose room, I would pour my dressing over the salad and my friends and I would enjoy the conversations of our day as we enjoyed our lunch.

Recently, I was reflecting with one of my team members, Carri, for a menu item that was fresh, vegan and glute- free that required some protein for a client retreat we are catering. Carri’s go-to dish is a quinoa salad. The ingredients are fresh, crisp, full of flavor and overall healthy. This salad can be made ahead of time and refrigerated.  Please enjoy the recipe. QCBN

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events and The Natural Healing Garden.

Quinoa Tabbouleh Salad

  • 2 Cups Quinoa – any variety or color
  • 8 tablespoons of Olive Oil (6 are to be reserved for the dressing)
  • 2 Cups of Water or Vegetable Stock
  • 1 teaspoon of salt
  • 1 Cup of Chopped Mint
  • 1 Cup of Chopped Parsley   (Note – you can use cilantro or basil if that is in the fridge)
  • 2 cups sliced tomatoes
  • 12 Green onions – sliced very thin
  • 2 cups of dices cucumbers scored
  • 4-6 tablespoons of Lemon Juice
  • 2 Teaspoons of minced or granulated garlic
  • 1 teaspoon of black pepper
  • 1-2 teaspoons of salt (this is to your taste)  You can substitute Gluten Free Tamari also – Yum!

Instructions 

  1. Using a medium sized stock pot heat 2 tablespoons of olive oil. Add the quinoa and cook for a few minutes. Stirring is necessary for you want the quinoa to have a fresh and toasty fragrance. Next, add your veggie stock or water and 1 teaspoon of the salt and stir. Cover and let simmer for approx. 20-25 minutes.
  2. Now is the fun part. Cut and dice your fresh ingredients while quinoa is cooking. Add them to a large bowl.
  3. When the quinoa has finished cooking, remove the lid and allow your quinoa to rest for 5 minutes. Then fluff and stir with a fork. Transfer to a baking dish or bowl to cool.
  4. Whisk together the lemon juice, salt, pepper and olive oil.
  5. When the quinoa has cooled mix everything together in your large bowl.

Infusing Culinary Herbs into Healthy Oils

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I would love to share with you a quick and easy method to infusing in your own kitchen. You can make flavored oils on your stovetop.

As an herbalist and culinary specialist, I truly enjoying celebrating with culinary herbs. They are good for you, easy to use and they enhance the overall flavors and style of food.

Infusing your favorite herbs into healthy oils is a great way to top your baked potato, fresh salads and dressings, pizza, roasted veggies, sauces, pasta and more. Dipping fresh bread into your infused oils is also a great way to enjoy the amazing flavors. One of our team members, Chef Charles, created a basil/leek infused oil and drizzles that over Bruschetta. The rich color and fresh herbal flavor are amazing!

Preparing your own infused oils is inexpensive, whereas you do not need to spend a lot of money at a gourmet store for tasty oils.

My favorite oils to use are olive oil and avocado oil. I have recently started experimenting with coconut oil also. Olive oil is full of antioxidants necessary for fighting free radicals in the body. It’s thought that olive oil consumption reduces the risks of heart disease, diabetes, Alzheimer’s and strokes. The infused oil in recipes has many beneficial compounds that act as antifungal, anti-stress and anti-pain agents.

My husband, Richard, has recently purchased a LEVO Oil Infuser. It is a great countertop model for infusing (www.levooil.com). Of course you do not need to go out and purchase the infuser, it simply makes great use of time and is so very easy with clean up also.

I would love to share with you a quick and easy method to infusing in your own kitchen. You can make flavored oils on your stovetop. To make the infused oil, you should heat your oil in a saucepan to about 140 degrees. Don’t let it get too hot or the flavor of the oil itself will change from cooking. Remove the oil from the heat and add your herbs and/or spices. This method is good for pulling flavor from spices like peppercorns, rosemary, garlic, basil or chili peppers. You can flavor a cup of oil with two to four tablespoons of herbs and spices. If you are using fresh herbs, which is my recommendation, rinse the herb and allow to dry before submerging into the oil.

The longer you let the ingredients sit in the oil, the stronger the flavor will be. You can taste the oil to see if it has reached a flavor you enjoy. You can strain out the solid ingredients if you don’t want it to get any stronger. Once completed, store your oils in a glass jar for up to 30 days in the refrigerator.

Whatever method of infusion that you use, enjoy the flavor and health benefits of the oils that you create. Cheers to good health! QCBN

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events.

Encouraging a New Year of Culinary Blessings

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Today, I want to also share what I call “Culinary Blessings.”

As we ring in the new year, I must admit that 2022 was an incredible year. I experienced with my team many opportunities where food, teamwork, creativity and growth came as true blessings. It was also one of the hardest years for me personally and professionally; however, at the end of it, I feel stronger.

For those of you who may know me, I love celebrating the culinary experience. Sharing food is a portrayal of my love language. Breaking bread is the best way to describe it. The urban dictionary defines breaking bread as “affirming trust, confidence and comfort with an individual or group of people. Breaking bread has a notation of friendliness and informality, derived from the original meaning regarding sharing the loaf. A. We all came to my home to break bread and share stories.”

Today, I want to also share what I call “Culinary Blessings.” My team often sees me walking into the kitchen with a big smile on my face. That often means, “Here we go again!”

Yes, someone is in need of a culinary blessing.

We have had families that:

  • Have lost loved ones.
  • Are sick with a cold, flu or COVID and in need of soup.
  • Have cancer and require broths, smoothies and low-sugar and spiced meals to get through the day of treatment or even transitioning.
  • Team member has had surgery and we need to send home food.

Let us reflect on December. In one day, I was so honored to receive a call from Sheri Heiney, the CEO of the Prescott Chamber of Commerce.  She spoke of a woman in need of meals who was homebound. This particular individual did not sign up for a holiday meal delivery. Sheri and her husband, John Heiney, were contacted by the Sacred Heart Church. Sheri then knew who to call – Goods from the Garden, Catering & Events. We communicated with our staff and put together nine meals, fresh fruit, snacks and a freshly baked pie. My husband, Richard, and I delivered the meals to her after church. It was an amazing Culinary Blessing.

On the same day, my friend Carrie Ann Apap came into our venue with her annual gifting to provide a meal to the Prescott Area Shelter Service. (PASS) Our company provides a monthly meal and some additional services. This is another Culinary Blessing.

One of our team members, Chef Charles, mentioned to me that he has not had a Christmas off in more than 10 years. Chef Charles is a hard-working single parent to a great teenage son. Yes, you called it, Chef Charles was given the day off to be with his son and family. That was my Culinary Blessing to him.

As a community, I encourage all of you to assist with paying it forward and creating Culinary Blessings for neighbors, co-workers, family, friends and local non-profits.

It does not cost a lot to create a meal and share it with others.

I would love to hear from our community the Culinary Blessings that are created. You can email me at goodsfromgarden@gmail.com as well as post on our Facebook page: Goods From the Garden.

May 2023 be a year of love, happiness, joy, prosperity, togetherness, trust and Culinary Blessings! QCBN

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events and The Natural Healing Garden.

Cooking with Pumpkin

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Enjoy the season and the celebration of all things pumpkin.

It is the celebration of autumn. Throughout the community, we see signs of the festive season: “Hocus Pocus” decorations, Halloween candy, carved pumpkins, warm cider and, perhaps most popular, pumpkin pie. Pumpkin is a favorite autumn ingredient.

Growing up, we loved carving pumpkins, scooping out the seeds and making homemade pumpkin pie. Helping my mom in the kitchen was a treat when she made pumpkin bread. Whether you cut up the fresh pumpkin or purchase canned pumpkin, there are so many great recipes to celebrate pumpkin.

Pumpkin is a type of winter squash that’s in the same plant family as cucumbers and melons. It’s technically a fruit since it contains seeds. Yet, in terms of nutrition, it’s more like a vegetable.

Pumpkins are usually round and orange, although the size, shape and color can vary depending on the variety. They have a thick outer rind that’s smooth and ribbed, as well as a stem that connects the pumpkin to its leafy plant.

Inside they are hollow, except for ivory-colored seeds coated with stringy flesh. Their seeds, leaves and flesh are all edible.

The squash (pumpkins) are native to North America and play a big role in two holidays. They are carved into jack-o’-lanterns for Halloween and cooked into pies for Thanksgiving dessert in the United States and Canada.

However, they’re also grown around the world on every continent except Antarctica.

Pumpkin has multiple health benefits, too. You may have heard me quote Hippocrates, the father of medicine, “Let food be thy medicine and medicine be thy food.”  We are what we eat.

Let’s focus on the pumpkin.

Contains antioxidants that may lower the risk of cancer – cancer is a serious illness in which cells grow abnormally.

Cancer cells produce free radicals to help them multiply rapidly. Pumpkin is high in carotenoids, which are compounds that can function as antioxidants. This allows them to neutralize free radicals, which may protect against certain cancers. Pumpkin is an incredibly nutritious food. It’s nutrient dense, meaning it has lots of vitamins and minerals and relatively few calories. Pumpkin gives you a hefty dose of beta carotene, which is partially converted into vitamin A. Vitamin A can help your body fight infections Some research shows that vitamin A is particularly important for strengthening the intestinal lining, making it more resistant to infections. Vitamin C also plays a key role in immune health by strengthening the immune cells.

Heart, Eye and Skin Health – Pumpkin is a rich source of heart-healthy nutrients like fiber, potassium and antioxidants. Dietary fiber has consistently been shown to reduce the risk of heart disease and improve cholesterol.  Specifically, zinc, fiber, lutein, zeaxanthin and vitamins A, C and E in pumpkins may be beneficial to the eyes. One of my favorite pumpkin foods is Pumpkin Bisque Soup. It’s warm, full of flavor and good for you. It is also vegan. For the non-vegan version, you can substitute chicken stock for the vegetable broth.

Please enjoy the recipe provided. Enjoy the season and the celebration of all things pumpkin.

Vegan Pumpkin Bisque:

  • 2 large Yukon Gold potatoes, peeled and chopped
  • 1 medium pumpkin, roasted
  • 1 cup cauliflower florets
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 large sprigs of fresh rosemary
  • 5 cups vegetable broth, or more if needed
  • 2 Tbs. red miso
  • Red pepper flakes to taste
  • Additional fresh rosemary for garnish (optional)
  • ½ cup Pepitas for garnish (optional)

To roast pumpkin: Preheat oven to 375F. Halve pumpkin, remove seeds, and brush cut sides lightly with olive oil. Arrange flesh-side down on parchment-lined baking sheet, and roast 40-45 minutes, until tender. Remove from oven and let sit until cool enough to handle, then scoop out flesh. Measure out 2 packed cups roasted pumpkin and set aside. Refrigerate or freeze remaining pumpkin for later use.

In large, heavy pot, combine potatoes, cauliflower, onion, garlic, rosemary sprigs and 5 cups broth. Bring to a boil, reduce heat, and simmer, partly covered, 10-12 minutes, until potatoes and cauliflower are soft. Remove rosemary sprigs and discard. Stir in pumpkin and mix well.

Purée soup in batches in food processor, adding broth if needed to reach desired consistency. Return to pot and heat through. Garnish with additional rosemary and pepitas. QCBN

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events and The Natural Healing Garden.

At Goods from the Garden, Catering & Events, we are passionate about creating the culinary experience for our customers. Consider our company for your next event. We have a venue, conveniently located at the Prescott Gateway Mall.  We can accommodate up to 100 guests. Contact us at 928-237-4116 or goodsfromthegarden@gmail.com.

Eating Lighter in the Summertime

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I wanted to share this Zucchini Pizza recipe with you. It’s light, full of veggies and can be eaten cold.

Do you naturally shift your mindset to lighter and cooler meals during the summertime?

During the heat of the summer, our bodies are geared to receive lighter meals. In turn, this allows us the energy needed to move through a hot day. Hiking, gardening, outside chores and sharing backyard get-togethers are shifting to lighter, cooler and refreshing foods and beverages.

When it is hot outside, give your body a break by replacing your meat dishes with delectable vegetables. Meat is heavy and will make you drowsy, as it takes a while for it to digest. According to the Mayo Clinic, it takes six to eight hours for food to pass through the stomach and through the small intestine. Digestibility refers to how much of a food can be broken down into fundamental nutrients used by the body. It regularly takes up to 72 hours to digest red meat.

“That’s because fats are more difficult for the body to break down and require a more elaborate process than other nutrients,” said Dr. Pamela Peeke in HuffPost. “Because of this, your body sends more energy to the source of digestion, leaving you feeling zapped.”

If you do eat meat from the grill, avoid using heavy sauces that are cream-based or barbecue sauces that are full of sugar. Alternatively, you can grill a veggie burger and have it with stir-fried vegetables for a healthier option.

Our catering company sees a big shift in the menus chosen by our clients for weddings, showers, open houses and special events. There are more entrees and appetizers made with fresh vegetables, fruits, herbs and grilled meats.

Recently, I was diagnosed with Hashimoto’s disease, an autoimmune disease in which my body makes antibodies that attack the cells in my thyroid. Some of my symptoms have been tiredness, weight gain, muscle weakness and difficulty concentrating. My doctor, Dr. Rebecca Chatfield at the Mobile Health Doc, looked deep into my eyes and said I should eliminate gluten and dairy immediately. Of course, I was stunned; however, after several weeks of changing my diet, especially during the warmer months, I have started to feel so much better.

I love to cook! Recently, I have played around with my creativity and foods that I love. I wanted to share this Zucchini Pizza recipe with you. It’s light, full of veggies and can be eaten cold. I have even served it to children and they loved it. Perfect for summer meals or any season, actually.

May your summer be cool and refreshing! QCBN

Gluten-Free, Dairy-Free Zucchini Crust Pizza

Ingredients:

  • 2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
  • 1/2 cup egg substitute or 2 large eggs, lightly beaten
  • 1/4 cup Gluten free flour
  • 1/4 teaspoon salt
  • 2 tablespoons Nutritional Yeast
  • 2 cups shredded Daiya Mozzarella cheese, divided
  • 1/2 cup grated Vegan Parmesan cheese, divided
  • 2 small tomatoes, halved and sliced
  • 2 cloves fresh garlic minced
  • 1/2 cup chopped red onion
  • 1/2 cup julienned red or green bell pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Chopped fresh basil and arugula for garnish.
  • Drizzle of Olive Oil
  1. Preheat oven to 450°. In a large bowl, combine first five ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. Transfer to a 12-in. pizza pan or pizza stone, lightly coated with cooking spray; spread to an 11-in. circle.
  2. Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edge is golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil and arugula. Drizzle olive oil over pizza. QCBN

By Debbie Maranville

Debbie Maranville is co-owner of Goods from the Garden, Catering & Events.

Let Food Be Thy Medicine

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“Let food be your medicine and medicine be your food,” is still one of the greatest medical prescriptions ever offered to human populations.

I was feeling a bit fatigued, sluggish, perimenopausal and experiencing some stress. My adrenals were in overload. I believed these feelings were caused by a busy catering season and some of life’s stresses.

I knew I needed some guidance and nurturing.  I scheduled an appointment at the Mobile Health Doc with Dr. Rebecca Chatfield. I went in for a consultation and exam. My next step was bloodwork. I sat relaxed, squeezing a little stress ball and the medical staff member drew five vials of blood. I was instructed to come back in two weeks and the doctor would review my results.

Fast forward, I arrived at the office to meet with the doctor and she began reviewing my labs. There were not too many major concerns, until she stated I had Hashimoto’s disease.

Hashimoto’s disease, or Hashimoto’s thyroiditis, is an autoimmune disease that damages the thyroid gland. Hashimoto’s disease affects more women than men. It is the most common cause of hypothyroidism (underactive thyroid). Hypothyroidism is treatable with medicine. If left untreated, hypothyroidism can cause problems getting pregnant and problems during pregnancy. Symptoms of hypothyroidism include fatigue, weight gain, depression and joint pain.

The first thing she stated was that I would need to shift to a gluten-free and dairy-free diet. I sat back for a moment and said, “I have replaced half and half in my coffee for coconut milk.” I chuckled for about 30 seconds. This was the real deal, how the heck can I do this? I love cheese, pasta and fresh breads. They are my comfort foods. This new information has me looking at more gluten- and dairy-free recipes. I believe these foods will assist with decreased inflammation and assist with a healthier lifestyle. Time to walk my walk and talk my talk.

As an herbalist, I feel educated on herbs that are good for my health. Now I needed a bit more knowledge and support. Dr. Chatfield ordered a prescription from the Ave Maria Compound Pharmacy in Prescott, recommended some additional supplements and vitamins, and suggested more exercise and less stress.

We all need to take our health seriously. I do not want to have symptoms where I feel rundown. I want to love life and live it.

The statement, “Let food be your medicine and medicine be your food,” is still one of the greatest medical prescriptions ever offered to human populations. This medical marvel was coined by Hippocrates, almost 2,500 years ago.

We are what we eat. As a caterer and culinary specialist, I love making a difference with the food that our team prepares for events. We use fresh ingredients, focus on dietary needs and create the culinary experience with pride and enthusiasm.

I look forward to my new and continued journey of healthy living. QCBN

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events.