Ginger Garrett

My sister in law Andi believes salad is just an excuse to eat croutons.

I agree!

But commercial croutons are loaded with trans fats, preservatives and highly refined carbs, which all take their toll on your skin and health. So here’s my recipe for gourmet croutons that are as good for you as they are delicious!

4 slices whole grain bread (100% stone ground whole wheat should be main ingredient, or any other whole grain)

2 tablespoons olive oil

1/2 teaspoon each: Lawry’s Seasoned Salt and garlic powder (adjust amount to suit your taste)

Slice the bread into small cubes and toss with oil and seasonings. In a shallow pan, bake at 250 degrees for 20 minutes, then turn off oven and allow to cool inside oven before serving with salad. You can also try replacing the seasonings above with this Italian version:

1/2 teaspoon Italian seasoning plus 2 tablespoons grted parmesan cheese 

Enjoy!

After filming a fiveweek special on Beauty Secrets of the Bible for The Harvest Show and recording a DVD special for David C Cook (More info on that to come!), I’m finally back in the office and back on my blog. I have a ton of emails to reply to, so if you haven’t heard from me, be patient!

A study caught my eye recently that I wanted to share with you. While we’re spending 35 billion a year on weight loss products, natural foods continue to make the news for their ability to help shed unhealthy excess weight and promote radiant health. Grapefruits are the next wonder food to have their moment in the sun.  

A study conducted by the Department of Nutrition and Metabolic Research at Scripps Clinic in California, found that eating grapefruit or grapefruit juice before a meal resulted  in a “significant reduction in 2-hour post-glucose insulin levels,” and grapefruit before meals was “associated with significant weight loss.” Significant in this study equaled 3.5 pounds in 3 months. That doesn’t seem like a lot, but over one year that could equal 16 pounds.

Whether study participants ate half a fresh grapfruit or consumed 8 ounces of grapefruit juice, the results were comparable. Here’s how I am incorporating this research into my daily routine:

Grapefruit Lemonaide

Combine:

4 ounces (about one-half cup) 100% unsweetened ruby red grapefruit juice

1/2 teaspoon freshly grated ginger (for a boost of inflammatory-busting antioxidants)

8 ounces cold water, plus ice

I sip this while I cook dinner and love the idea that I’m getting a little extra super-food into my diet. Grapefruit juice is rich in vitamin C and lycopene, the same phytonutrient found in tomatoes. If you drink green tea, adding grapefruit juice to your diet may also increase the health benefits of the tea. The two seem to work hand in hand and create a synergistic effect in the body.

If you’re taking medicines, consult your doctor before adding grapefruit juice to your diet, as it can interfere with some medicines.

This soup is a standard at our house. It’s rich, delicious, and extremely good for you!  The potato adds a thick, velvety texture to the soup, making it taste like it’s loaded with calories. (Don’t stress about eating a white potato. There’s only one in there, and the carbs are well balanced by the big portion of broccoli .)

Here’s how you do it:

1. Microwave one large white potato until done. Let cool.

2. Peel and smash, add into a soup pot with 2 cans chicken broth.

3. Add in one 10-ounce package broccoli florets, thawed.  Cook over medium heat for about 10 minutes. (When I’m feeling wild, I use two packages of broccoli!)

4. Puree soup. (Use a hand blender, or pour into small batches into a large blender.)

5. Stir in 1 cup fat free half and half, plus 1/4 teaspoon freshly ground nutmeg.

6. Sprinkle with salt and pepper and serve!

(I like to serve with cheese on top, and a little bacon if I have it handy.)

What’s better than a rich bowl of tomato soup with a hint of summery basil and a sprinkle of cracked pepper? (Served with a toasted whole grain baguette and melted cheddar cheese, of course.)

This soup is unbelievably good for you, packed with healthy tomatoes, and low fat. However, it tastes like you spent all day on it, and it’s even better the next day.

Tomato Basil Soup

One 28-ounce can crushed tomatoes

1 cup chicken broth

1 cup fat free half-and-half

2 tablespoons basil paste*

4 tablespoons butter

Salt and pepper to taste

Puree tomatoes in food proccessor, and then place in cooking pot. Add all ingredients and heat until hot and butter has melted into soup.

Enjoy!

*Basil paste is sold in the produce aisle. Look for tubes of spices near the fresh spices. These tubes taste wonderful and last forever–a real money saver.