6 tsp   honey (natural, any type)

6 tsp   mustard (a spicy, hot style)

3 tsp   oil (flax, light olive)

Dash   sea salt

Dash   pepper, black or mixed, freshly ground

Blend well.

Refrigerate leftovers.

Makes approximately ¾ cup total.

2 oz        yogurt, plain

1             egg, yolk only

1 tsp       Worcestershire sauce

1 tsp       Dijon mustard

1 tsp       garlic, fresh, minced

1 tsp       anchovy paste (optional)

Dash       salt and pepper

Blend well.  Refrigerate leftovers. Makes approximately ½ cup.

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Sue Crutcher, Life Empowerment Mentor & Success Coach

2 oz   yogurt, plain

4 oz   orange juice, fresh

2 tbs  lemon juice, fresh

1 tbs  oil, flaxseed or olive

1 tsp  garlic, minced

1 tsp  ginger, ground

1 tsp  sugar (optional)

1 tsp  pepper, fresh ground

Dash  salt, sea

Blend well.  Refrigerate leftovers. Makes approximately 3/4 cup.

Sue Crutcher, Baby Steps to Success

Must be displayed nicely – pleasurable to the eye; pleasurable to the tastebuds; satisfying to the stomach; balanced for the body.

TIP: Presentation is very important to adapting your lifestyle

This dish is better if flavours are allowed to ‘mingle’ overnight

Ingredients:

• 2 vine-riped, fresh-picked, medium size tomatoes (better boy/girl and beefsteak are good choices)
• 2 slices veggie harvarti, goat cheese or other mild, soft cheese
• Freshly picked sprig of parsley, chopped finely
• Freshly picked chives, snipped finely
• 2 tablespoons homemade Italian or other oil/vinegar style dressing (or use a store bought organic, not diet or light/lite) RECIPE BELOW

Serves two to four

Method:

Thinly slice tomotoes horizontally with a serrated knife. Place in small, glass bowl and drizzle with 1 tbsp. dressing.

Cut cheese slices diagonally into quarters (‘X’ shape).  Set aside.

Choose a lovely serving plate – white, green, blue would work well here.

Alternate layers of tomato (draining them) and cheese in a pattern around or across the plate depending on the shape of the plate.

Drizzle the other 1 tbsp of salad dressing over tomatoes and cheese.  The idea is to enhance flavour, not have the salad ‘swimming’ in dressing.

Sprinkle with parsley and chives.

Fabulous as an appetizer or with a summer picnic.

ENJOY!

To prepare in advance: cover the bowl of tomatoes and store in fridge overnight to allow tomotoes to absorb flavours.  Just before serving, drain tomatoes and proceed as above.

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ITALIAN DRESSING:

2 oz                              vinegar, preferablybalsamic

3 tbs                             oil, olive

3 tsp                             basil, dried

3 tsp                             oregano, ground

3 tsp                             thyme, ground

Freshly ground   black pepper

Pinch                            sea salt

Blend well.  Refrigerate leftovers. Makes approximately 3/4 cup.

Rhubarb is up (always good when it’s food related) in the garden; lettuce, tomatoes, onions and herbs have all sprouted in the greenhouse.  Also, in the greenhouse: this years flower boxes and hanging baskets are started and doing very well … the new ‘sprouting box with lights’ is doing fabulous!  A winning experiment unlike the ‘maple syrup incident’ of last spring (more about that another time).  Primulas are blooming, bulbs are up a few inches and the stream is flowing quickly with the spring run-off to the bay.  This week’s task  is to compost and rototill the garden and get the peas in before the rain.