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The market had a small package of luscious strawberries (yes, the promise of spring!) and since I've been doing much better health-wise, thought I would treat myself with a little fruit in my always so green, green, green juice. And btw, even though there appears to be a lot of strawberries in this picture, they're laying on a thick bed of iceberg lettuce, sesame seed leaves and one or two other green leafies. I wanted a lot of red in my picture but when looking at the pict, I realize the picture in retrospect is a bit misleading on the amount of fruit-sugar used. Suffice it to say, though, that there was more in this meal than in any other within the past two years. The fruit juice had a very strawberry taste ... so nice! But this was actually a treat and is not to be confused with an everyday or frequent practice. Combining fruits and vegies is never a great ideas as fruits and vegies take different enzymes in the digestion process, and this little treat I'm sure did conf...

My mom absolutely loves eggplant parmigiana, so I thought I'd fix her some, but gluten-free style. [This blog entry is from 2012 summer.] So I dumped a bunch of cornmeal into a bowl, some ground quinoa flour, and Italian seasonings. In another bowl I beat three eggs and then proceded to dip the zucchini slices into the egg batter and then into the coarse "breading" mix. Fried in olive oil over a low heat (which took a long time ... didn't want the oil to get too hot and become trans fatty), Mom said hers [the first picture] tasted really good. Mine were just dipped in egg batter and then fried [the last picture]; they were OK but too disgustingly greasy. I'm not used to fried foods of any kind, so if I were to make them again, I would bake them; however, I've got some ideas about making raw eggplant parmigiana, which would keep the enzymes in tact. Hmmm, thinking about this ....   I think in the future a good "breading" for baked parmigiana would be ...