Nancy Addison's Blog, page 22
October 10, 2013
Lisa Pineiro, Nancy Addison, Amy Kushnir and Courtney Kerr – KTXD – TV- The Broadcast
With Lisa Pineiro, Nancy Addison, Amy Kushnir and Courtney Kerr on The Broadcast on KTXD – TV. Had a wonderful time doing my segment:
7 things you can add to your food to make it taste better.
Here is the link to watch the segment.
October 8, 2013
7 Ways To Make Your Food Taste Better
7 Ways To Make Your Food Taste Better with Nancy Addison on The Broadcast
I was on The Broadcast yesterday talking about easy ways to make your food taste better that can also really benefit your health. I had a wonderful time on KTXD-TV, I am looking forward to my next show on October 21rst with Suzie Humphries.
October 1, 2013
Comfort Food – Nancy’s Cornbread and Homemade Corndogs
The fall season is upon us, and one of my favorite things to do with my children at this time is to bake food for our parties, meals, friends and neighbors.
Bread is one of the foods we most love to make during the colder seasons. They taste good and they also make the house smell fantastic. The smell of fresh baked bread is even better than a scented candle!
When my children were growing up, I made fresh bread at least once a week and I would time my baking so that it was ready right when they walked in the door from school. Their friends still talk about how great our home smelled.
Smell is one of our strongest senses and it invokes all kinds of memories and feelings. That is one of the reasons we crave certain foods at various times. When we smell or eat these certain foods, it gives us that feeling of comfort we may have felt at a special time in our life.
Well, it is also time for the State Fair of Texas. For all of you that don’t know what it is, the State Fair of Texas is a big festival located in Dallas every year. It provides various kinds of entertainment, crafts, competitions, exotic food (like fried oreo cookies), games, shows, displays, vendors, a midway and animals It is the largest state fair in the US and runs for about 3 weeks.
I always loved eating the corn dogs that they sell there. Eating those corn dogs was a once a year special treat. It is one of my “comfort” foods from my childhood, because it reminds me of being with my family and friends at the fair.
When I became a vegetarian 27 years ago, I couldn’t eat the ones that they sell at the fair; so I decided to create my own! These are healthier, because they are baked and made from whole grain, healthier fats and organic ingredients.
The cornbread recipe for this dish can be made on it’s own as a delicious corn bread that can be served with your meal. Being from Texas and part of the south, my grandmother always made me cornbread and black eyed peas for dinner, when I would visit her; so it reminds me of my grandmother, Aurora. This may be a reason I like to make this bread or dish when my children are home visiting. Making this cornbread, as a part of the corn dogs, makes it special and a lot more fun as a meal or snack.
A great side bonus, is that it also makes the house smell great and feel comforting!
Nancy’s Corn Dogs
Home-made corn dogs! These are delicious and became one of my children’s favorite meals when they were growing up! These are a fun food to make for occasions like football watching parties. Be sure to buy certified, organic cornmeal. This recipe is fairly quick and easy, and, because it calls for quinoa flour, it is gluten-free.
Serve these warm with a little mustard or ketchup on the side.
This recipe calls for: tiny single loaf baking pans. I bought a bunch of them to use just for this recipe. If you have some large muffin pans or cups, you could use them instead.
Ingredients:
2 T. extra-virgin, pure coconut oil
1 c. whole grain, cornmeal
½ c. whole grain quinoa flour
1½ T. baking powder (non-aluminum)
½ tsp. baking soda
½ tsp. sea salt
2 eggs
1½ c. buttermilk
2 T. ghee, melted
2 T. honey
1 pack your choice of hot dogs ( I use a vegetarian version)
Directions:
1. Preheat oven to 450 degrees.
2. Place coconut oil in the tiniest loaf pans you can find, and let it melt in the oven for a couple of minutes. Remove from oven and set aside.
3. Sift together cornmeal, quinoa flour, baking powder, baking soda, and sea salt.
4. In a large bowl, beat eggs.
5. Add buttermilk, melted ghee, honey, and melted coconut oil to beaten eggs, and beat together.
6. Place a tiny piece of parchment paper in the bottom of each pan.
Coat with coconut oil, and then turn it over and leave it in the bottom of the pan. (This will make it much easier to take out of the pan when it is finished.)
7. Cut hot dogs to fit into the pan lengthwise. Leave a little space at each end for the cornbread to cover it.
8. Add dry ingredients to wet ingredients.
9. Pour batter into the pans over parchment paper.
10. Cut the hot dogs; so that they will fit into the pan neatly in the middle of the corn bread. Place hot dogs in the center of the pan, so that they are surrounded by the corn bread on all sides.
11. Bake about 35 minutes. Tops should be golden brown and sides should have pulled away from the sides of the pan. (You can do the toothpick test to see if the center is done.)
This recipe will make about 12 mini corn dogs.
Notes:
1. Have hot dogs ready. When the batter is ready, it is best to get it
into the pans and then the oven very quickly.
2. Larger-sized hot dogs usually taste better.
3. This recipe calls for tiny loaf pans that are made for baking bread. They are sold separately or as a large pan with individual, mini-loaf spaces. Many stores, including
Sur La Table, Williams-Sonoma, Crate and Barrel, and Target, sell the pans. If you don’t want to buy one, simply use a small cooking container that is about an inch and a half deep and longer than it is wide.
4. You can buy the sticks to put the corn dogs on at those stores as well!
Remember to put in the main ingredient.
The Main Ingredient is Always Love!
Recipe from Nancy’s book, How To Be A Healthy Vegetarian, by Nancy Addison
copyright@nancyaddison2013
September 24, 2013
Nancy Addison on Fox TV Good Day, Talking About Her & Maryann De Leo’s New Book, “Alive and Cooking”

Fox TV Good Day, Sept. 23rd. Pictured: Weather lady, Tim Ryan, Nancy Addison, Lauren Przybyl, and Chip Waggoner
I loved being on the Fox Good Day Show this week. I made a recipe out of Maryann De Leo and my new, soon to be released book, “Alive and Cooking.”
Our book will be released on October 1rst, 2013.
Maryann and I wrote this cook book for people who want to age gracefully and for people who are taking care of elderly parents. People are living longer these days. This book address the changing needs of people who want to live longer, healthier lives. With over 100 easy recipes, additional nutritional information and resources learn how to make smart health choices for you and your family. We celebrate family and food. On the Fox TV show, I made one of our fabulously delicious recipes. I made the Cacao, Almond Butter and Banana Smoothie. It was delicious and everyone on the set really enjoyed tasting it. Yes, chocolate can be healthy and yes, you can have chocolate for breakfast and it will make you feel terrific!
August 12, 2013
Delicious Vegetable Pita Sandwich
Today, I am making some sandwiches for a luncheon.
I love making my son’s vegetable pita sandwich that he created, while he was staying with me.
It is very easy and healthy. I thought I would share this recipe with you.
I hope you enjoy it.
This is the recipe:
GIBBONS’S ROASTED VEGETABLE PITA SANDWICH
My son loves to make these delicious sandwiches during the summer. This recipe makes one serving.
Ingredients:
1 whole-grain pita bread, warmed
1⁄2 zucchini, thinly sliced lengthwise
1⁄4 c. red or yellow bell peppers, thinly sliced
1 carrot, thinly sliced
1⁄2 c. hummus
Directions:
1. Preheat oven to 475 degrees.
2. Spread zucchini, peppers, and carrot slices on a roasting pan and
place in oven.
3. Roast vegetables 10 to 15 minutes, until they are slightly soft and warm.
4. Spread hummus in the warm pita bread.
5. Lay slices of roasted vegetables in layers inside warm pita bread
on top of hummus.
Variations:
1. Coat vegetables with a little coconut oil and sea salt before roasting for a richer and moister flavor.
2. Substitute grilled vegetables for roasted vegetables.
3. Substitute mayonnaise or sliced avocado for hummus.
copyright@nancyaddison2012
Source for this recipe: Page 191 from the cook book: “How To Be A Healthy Vegetarian” by Nancy Addison 2012.
August 8, 2013
August Is A Great Time For Peaches!
With peaches in season, it is a great time to make some delicious nutritious peach dishes. The peach and its less fuzzy cousin, the nectarine, are members of the rose family. Peaches are highly perishable; so only buy what you plan to use. Choose peaches that are yellow and creamy, and are fragrant, unblemished and not too hard. To ripen peaches, store at room temperature in a brown paper bag. Ripe peaches can be stored in the refrigerator for up to five days. Peaches are fat -free, cholesterol-free, high in vitamin A and Vitamin C. They can aid in digestion, combat cancer, help with hemorrhoid, boost your immune system and prevent constipation. Some of my favorite ways to serve peaches is in a smoothie. A wonderful cool drink on a hot summer day.
Peach Smoothie
Ingredients:
2 bananas
1 1/4 cups milk (whatever kind you prefer)
2 peaches, cut into chucks
½ cup pineapple, fresh cut and drained
1 Tbsp. flax seed oil (we need our Omega 3’s!)
1 teaspoon lime juice
A few cubes of ice
Directions:
Blend in a blender or food processor and puree.
Try to always buy organically grown peaches. The U.S. department of Agriculture says that peaches are among the worst for pesticide use. Protect yourself from pesticides. If you can’t buy organic, then remove the skin. Have a peachy summer!
copyright@nancyaddison2012
July 5, 2013
Hemp Seeds Good or Bad?
Recently, a lady asked me a question about hemp. She said, “What do you think about HEMP SEEDS. We bought some at COSTCO. A quick search looks like they are good for you or no?”
My answer is:
Hemp is one of the healthiest plants on the planet. Hemp seeds are high in the essential fatty acid omega 3s. Omega 3 fatty acids are what our body needs and we have to get them from a food source, because our body doesn’t make them. Omega 3s are anti-inflammatory. Therefore, they are incredibly healing for anyone who has any kind of pain or disease.
Hemp is high in protein and easily digested by the body unlike many proteins like soy or whey that can cause bloating or gas. Hemp is high in vitamin E and trace minerals.
When buying hemp seeds, grind them yourself. If it is already ground it loses a lot of its nutritional value over time. So grind it fresh. Use a coffee bean grinder. A coffee bean grinder is a great investment for seeds and nut grinding. You can buy other hemp products like hemp milk, but be sure to read the ingredients and make sure it isn’t high in sugar or other ingredients.
copyright@nancyaddison2013. For more information go to www.organichealthylifestyle.com
July 3, 2013
Salsa (With A Kick!)
Salsa With A Kick!
Raw recipe
I am from Texas, so I love salsa. This one is particularly good. In Texas, we eat this kind of food often. I suggest serving it with eggs, or having it as a side dish. The way we use it the most, is to serve it as a dip with whole grain tortilla chips.
Chef Paco Carenas in San Miguel de Allende, Mexico, gave me this recipe. Use really fresh ingredients. You can probably find some of the ingredients in a Mexican grocery store.
Ingredients:
8 pieces prickly pear (Xoconostles)
4 chile mora
2 garlic cloves, peeled
1/3 medium onion
sea salt to taste
Directions:
1. Roast all ingredients in a dry skillet over medium heat.
2. When chiles are soft, place them in a small saucepan with boiling water for about 10 minutes.
3. In the meantime, peel each prickly pear, cut in half, discard inside seeds, cut in small pieces, and set aside.
4. Put chiles, roasted garlic, and some salt in a molcajete (Mexican volcanic rock mortar and pestle) and mash to a puree. (This can also be done in a food processor.)
5. Add roasted onion and continue to smash really well.
6. Add chopped prickly pear, mix together, and sprinkle with additional sea salt to taste.
copyright@nancyaddison2012 For more information go to: www.organichealthylifestyle.com
July 1, 2013
Copper
Copper is a natural element in our world. It has been used for centuries in drinking glasses, cookware, tongue scrapers, and many other things. I thought it was just because it was durable and handled heat well and evenly, which is why I use copper cookware in my home.
However, I learned it has other benefits when I was reading the other day about some studies conducted on copper surfaces in an intensive care unit. With healthcare acquired infections being a huge problem in medical care facilities, I found this study very interesting.
They tested copper surfaces in intensive care units, and then measured the percentage of germs and bacteria in those rooms.
Here is a quote from the article:
“Results. The rate of HAI and/or MRSA or VRE colonization in ICU rooms with copper alloy surfaces was significantly lower than that in standard ICU rooms … Conclusions. Patients cared for in ICU rooms with copper alloy surfaces had a significantly lower rate of incident HAI and/or colonization with MRSA or VRE than did patients treated in standard rooms.” (1)
The study involved sixteen intensive care hospital rooms. They put copper surfaces in half (eight) of those rooms. The result was that the rooms with the copper surfaces had about half the rate of infectious germs, MRSA (methicillin resistant staph infections), etc., than the rooms that did not have the copper surfaces. Another study I read found that the bacteria counts found on copper surfaces were 83% less than non-copper surfaces. That is huge. That is wonderful and so easy to implement.
If you are remodeling a kitchen, I would think that copper surfaces would be a healthy countertop to install.
Furthermore, copper was believed throughout history to support the lymphatic system.
Fascinating.
So, in my own conclusion, using copper in our homes, in our pipes, and in our cookware or drinking glasses can have very positive results to our health.
Source: 1 – Copper surfaces reduce the rate of healthcare-acquired infections in the intensive care unit.
Article source: Infect Control Hosp Epidemiol. 2013 May; 34(5):479-86. PMID: 23571364
Author(s): Cassandra D Salgado, Kent A Sepkowitz, Joseph F John, J Robert Cantey, Hubert H Attaway, Katherine D Freeman, Peter A Sharpe, Harold T Michels, Michael G Schmidt
Article Affiliation: Department of Medicine, Medical University of South Carolina, Charleston, South Carolina.
For more information go to www.organichealthylifestyle.com
copyright@nancyaddison2013
June 29, 2013
Morning Smoothie With Alternative Milk Make from Quinoa
I just had my morning super smoothie with quinoa milk, banana, blueberries, chia seeds and my protein powder! It was really delicious! i am going to put this recipe in my new book I am working on. I make my own quinoa milk! It is my new milk! Any one else make their own alternative milk?