Easy and Delicious Marinara Sauce Recipe Served on Rotini Pasta

My inspiration for this recipe is very surprising!  I spent several days and nights at the hospital with a family member that didn't need to be left alone.  The food served to the patient was ghastly.  In the hospitals defense, I do realize they are cooking and serving hundreds of people with a variety of preferences.  That is not a job I would want.  It is unlikely anyone is happy with their food.  Because I was staying around the clock with my family member, I was able to ask my husband to bring food to us.  Therefore, the hospital food most often went uneaten.  

Surprisingly, on the last day we were there, they served spaghetti, which happens to be the patient's favorite food.  It smelled delicious!  After sampling a few bits, it was declared a good meal.  Before they took the tray away, I also tasted the sauce so I could replicate it once we got home.  It was very easy to identify the ingredients in the simple sauce.  It truly made me wonder why I had not considered making something like it before.

Two nights later, I made my version of that marinara sauce and served it to my family.  Would you believe my husband said it was the best he had ever tasted?  I was shocked.  My entire family loves it and we have eaten twice since then.  I have tweaked it slightly, but it is a very basic and easy to make marinara sauce.  

 

Diced Tomato Marinara Sauce on Rotini Pasta

At the hospital, they served the sauce on top of rotini pasta.  What a great idea!  Rotini pasta is shaped to hold the sauce within its twisted spirals.  That makes it perfect for a thin sauce.

Topped with a bit of mozzarella cheese and basil, we hit perfection.  A simple sauce almost anyone can enjoy because it is not heavily "flavored".  Of course, you can add garlic, onion, or other typical ingredients if desired, but we like it simple.

 

Ingredients 

• 2 cans of 14.5 oz petite diced tomatoes (we prefer Good & Gather brand) 

• 2 small cans of Hunts tomato sauce (8 ounces)  

• 1 teaspoon dried oregano 

• 1 tablespoon Italian seasoning 

• freeze dried basil 

• Salt and black pepper to taste 

• 1 Tablespoon Butter 

• Pinch of sugar (to balance acidity)  

 

Instructions 

1. Heat 2 small cans of tomato sauce covered for 10 min to thicken  

2. Stir in the diced tomatoes along with their juice

3. Add oregano, Italian seasoning, salt, and pepper 

4. Bring the sauce to a gentle boil, then turn the heat to low. Partially cover the pot with a tilted lid and let it simmer for 20 - 25 minutes, stirring occasionally. 

5. Stir in a pinch of sugar and the butter for flavor.  Stir together until butter is completely melted

6. Sprinkle with Mozzarella Cheese & Basil as each dish is prepared

Ready to serve!   

 

 

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Easy and Delicious Marinara Sauce Served on Rotini Pasta Written by:

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Reviewing Pumpkins for Fall

Did you every wonder why pumpkins have become a symbol of fall or where Jack-o-Lanterns started?  In this article I will review some fun history and facts about pumpkins and also share with you some of my fall photographs.  Fall is my favorite season!

Pumpkins a Symbol of Autumn

A wonderful combination of traditions, history, folklore and the colors of the season joined together to make pumpkins a favorite symbol of the autumn season.  Here is a bit of history of how this came to be a time-honored tradition in the USA.

• 1. Pumpkins were a harvest crop back to the days of early America.  Indigenous people grew them and other winter squashes as an important food source.  They were harvested in the fall and became a natural part of the autumn season.
• 2. The early American settlers learned about pumpkins and other native American foods and became familiar with their uses.  They used them in pies, soups and other dishes.  As harvest festivals and Thanksgiving traditions became part of the American scene the abundance of pumpkins in the fall harvest became part of the face of fall.




• 3. Halloween made pumpkins famous.  The tradition of carving frightening faces originally came from Irish and Celtic folk customs involving turnips and other root vegetables.  When Irish immigrants brought these practices to America they found that the pumpkin was more plentiful and easier to carve.  Thus the Pumpkin Jack-O-Lantern was born.



• 4.  Soon the pumpkins were seen everywhere for fall.  By the 19th and 20th centuries they appeared at autumn celebrations, in advertising and on cards.  Their bright orange color, their timing during the harvest season and all the traditions involving pumpkins have made them a favorite of the season.  Now everywhere you look in the fall you see pumpkins.  There is everything from pumpkin spice lattes to pumpkins in fall decorations and so much more.

Photography on Main Street St. Charles in the Fall

I recently took a photo shoot in downtown St. Charles to photograph all of the decorations along the store fronts.  Here are a few of my photographs.

Pumpkins on Amazon

Amazon has lots to offer in the way of pumpkin decorations for fall.  Here is a link to their page of pumpkins. Pumpkins for Fall

I have also written a review on fall decorations.  Here is a link to that review.

Fall Home Decorations

Pumpkin based Foods

Sam is one of my fellow reviewers who has some delicious food recipes.  Here are two that he wrote using pumpkins.

Pumpkin Spice Bread

Halloween Pumpkin Cheese Ball

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Homemade Fresh Tomato and Ricotta Cheese Pizza

 In our house, when the weather cools and football season starts, it's time to turn on the oven and make homemade pizza.

We made several homemade pizzas of different varieties last week. Fran wanted to make one with garden tomatoes and ricotta cheese.

It was so easy to make, using homemade pizza dough and fresh ingredients from the garden.

The measurements are approximate, as we really didn't measure. You can use less or more, whatever you like best.

Ingredients:

• Homemade pizza dough (My recipe)
• 3/4 cup of whole milk ricotta cheese
• 1 cup shredded mozzarella cheese (divided)
• 1 large tomato, sliced thin
• 1 clove garlic, minced
• Fresh basil leaves
• Italian seasoning

Instructions:

1. Roll out the dough in a greased pizza pan.
2. Spread a layer of ricotta cheese, about 1/4-inch thick. Add the minced garlic over top.
3. Spread some shredded mozzarella over that.
4. Place sliced tomatoes over the pizza.
5. Garnish with fresh basil leaves.
6. Sprinkle some Italian Seasoning, and add more mozzarella.
7. Bake the pizza at 450 degrees for 15 minutes. The cheese will bubble, and the crust will be brown.

Let it cool for a few minutes, slice it, and enjoy. If you like ricotta cheese, then you are going to love this pizza. This pizza is so easy to make, and if you don't want to make your own pizza dough, you can find it at your local grocery store.

Here are some essentials you need for homemade pizza.

GoodCook Everyday Nonstick Baking Sheet Set, 3 Pack Includes Small (13×9) Medium (15×1) and Large (17×11) Pans Carbon Steel Construction Cookie Sheets Bakeware Set, GrayKitchenAid Classic Pizza Wheel with Sharp Blade For Cutting Through Crusts, Pies and More, Built In Finger Guard for Safety and Comfort Grip to Protect Fingers, Dishwasher Safe, 9-Inch, BlackNorpro Wood Pastry/Pizza Roller 4in/10cm

 

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Halloween Pumpkin Cheese Ball

 Soon the leaves will turn beautiful colors and fall from the trees. That means Halloween will be here soon. Halloween is always a big deal at our house.

We always have plenty of food and snacks for anyone who stops by, and sometimes we do get a crowd. Every year, Fran makes this Pumpkin cheese ball, and it's always a hit with everyone.

This Cheese Ball is easy to make and perfect with crackers, cheese, and pepperoni. Don't worry, the spiders are plastic, just a little added Halloween decoration.

Ingredients:

• 16 ounces of cream cheese, softened.
• 2 cups of shredded cheddar cheese.
• 1/4 cup onion, finely chopped.
• 1 teaspoon of ground cumin.
• 1/2 cup chunky salsa
• 2 cups of Doritos, crushed into crumbs.
• 1 green bell pepper stem, for the top.

Instructions:

1. In a mixing bowl, beat together the cream cheese. cheddar cheese, onion, salsa, and cumin. Mix well until it's creamy.
2. Scoop the mixture into plastic wrap and shape it into a pumpkin-like ball. Refrigerate for at least 2 hours.
3. When you are ready to serve, roll the ball in the crushed Doritos until it's coated. Now, place the bell pepper stem on top.

You don't have to wait for Halloween to make this cheese ball. It's a perfect appetizer or snack any time of the year.

If you're going to a Halloween party, check out my Pinterest board for Couples Halloween Costumes.

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Barbecued Pulled Pork Casserole

 

There really isn't a more useful food item in the world than a casserole.  Think of all the ways that casseroles are used:

• Office, church or club parties
• To stretch a meal out to feed more people
• Meals to make and freeze for serving later
• Easy one pot meals
• Potlucks
• Thoughtful gift for a family or friend going through a rough time
• Bereavement gatherings
• Backyard barbecues

Today I've decided to share one of my favorite casseroles with you:

Barbecued Pulled Pork Casserole

The main reason I like this casserole so much, other than the fact that it is so tasty, is that it is fairly uncommon.  Most casseroles are made with hamburger or chicken, so barbecued pulled pork is a treat that most people do not expect.  It is almost always one of the first dishes to be emptied at any gathering,  I also like that when I make it for my family, if I have any leftovers, I can freeze them for a quick lunch or snack for later in the week.

It really is quite easy to make, I usually buy a pork tenderloin to cook and pull for the meat and buy the tater tots frozen.  Throwing it together is a breeze and it's done in just 30 minutes.  

Ingredients

• 2 cups of pulled pork mixed with barbecue sauce (I use Sweet Baby Ray's)
• 8 ounces whipped cream cheese 
• 1 can of corn (optional but I love it!)
• large bag of frozen tater tots
• barbecue seasoning 
• 2 cups shredded cheddar cheese
• 1/4 cup ranch dressing  

Instructions

1. Preheat the oven to 400 degrees
2. Mix the barbecue pulled pork with the whipped cream cheese
3. In a 9x13 glass baking dish cover the bottom with the pork mixture
4. Dribble the ranch dressing over the pork
5. Sprinkle the corn and one cup of the shredded cheese on top of the pork and corn
6. Place a single layer of tater tots, spread apart, on top of the mixture and shake a little BBQ seasoning over them.
7. Bake for 25 minutes and the tater tots are golden brown.
8. Remove from oven and sprinkle the rest of the cheese over the tater tots
9. Put the casserole back in the oven for 10 minutes
10. Remove from the oven and serve immediately.

I usually make a sauce of half barbecue sauce and half ranch to serve with this casserole.  It's delicious dribbled on top!

This casserole is always a hit at summer parties.  It stays delicious even after sitting out on a picnic table for a while.  People dip into it expecting the same old hamburger and cheese tater tot casserole and are always delighted to see barbeque pulled pork instead!  It's a delicious change from hamburgers and hot dogs. 

This casserole is actually good any time of year and for any occasion. It's real, old fashion comfort food! It's wonderful in the wintertime, a nice hot meal on a chilly night. Also a tasty dinner in the spring, the barbecue sauce a nice reminder of the summer fun to come.  Make it yourself just once, I bet it will not be the last time you do!

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Rome Cast Iron Pie Irons - Reviewed

We enjoy our backyard fire pit every year and make lasting memories with all of the fun. Our Rome cast iron pie irons have been part of that fun for as long as I can remember.

What is a pie iron? A pie iron is a handy cooking tool that turns an ordinary campfire into an opportunity to make delicious hot sandwiches, called mountain pies, or, as some people know them, hobo pies or pudgie pies.

The classic Rome Square pie iron is designed to accommodate a generous portion of bread and fillings, allowing you to make any kind of delicious hot sandwich. One of our favorites is the pizza mountain pie. Find out how we make the pizza mountain pie here in one of my posts, Mountain Pies.

Rome also offers round and double models, giving you several options depending on what you want to cook. Our pie irons are the classic square designs.

You can make hot sandwiches, savory meals, and sweet desserts with your pie irons. Another favorite of mine is apple pie filling with cheddar cheese.

If you enjoy camping or spending time around a backyard campfire pit, Rome pie irons are worth considering. Once you start experimenting with different fillings and recipes, you will be looking forward to your next campfire.

After every campfire, I wash my pie irons with soap and water and thoroughly dry them. Then, I coat and rub them with vegetable oil on the inside and out to make them ready for the next campfire.

ROME Industries 1760 Double Xl Square Pie Iron, 5ROME Industries Pudgie Revolution Pie Iron Cookbook, Recipes For Pudgy Pie Cooking

 

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Easy No Bake Strawberry Cheesecake Dessert

 Our granddaughters are visiting for the week, and we made this easy strawberry cheesecake dessert for the 4th of July. We used strawberry pie filling, but you can use any pie filling you like. Following is our review of how to make this easy and delicious dessert.

Ingredients:

1 SaraLee Pound Cake (cut into small pieces)

2 cans of strawberry pie filling

1 24.3oz Philadelphia No-Bake cheesecake filling (You can find this at Wal-Mart)

1 container of Cool Whip

We thought pictures would be best for our step-by-step instructions.

Here, Giada is cutting the cake into about 1-inch pieces.

Giada and Guiles spread the cut-up cake into a 13 x 9-inch glass baking dish and mixed in the pie filling.

Now they are spreading the no-bake cream cheese filling evenly over the top.

Spread the cool whip over the cream cheese filling. Now it was time to decorate our patriotic dessert with fresh blueberries and strawberries. Set it in the refrigerator for about two hours before serving.

This was easy and fun to do. The girls finished and decorated this in about 20 minutes. So there is plenty of time to make this for your 4th of July celebration.

Have a Happy and Safe 4th of July

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Sunflower Hill Farm

Beautiful Sunflower Silos


In this post I will be reviewing my visit to Sunflower Hill Farm and the beautiful silos painted in sunflowers that are nearby.                   

Sunflower Hill Farm

My cousin and I were looking for a good place to meet for lunch on a sunny afternoon in May.  I mentioned I wanted to photograph the painted sunflower silos in the wine country near us and she suggested a nearby cafe at Sunflower Hill Farms.  It was an excellent choice.  Our food was great and the whole place was a great relaxing way to spend the afternoon.

We ate on the patio and and I enjoyed a delicious veggie grilled cheese, it consisted of provolone and cheddar cheese along with mushrooms, peppers, spinach and onions, all grilled on sourdough bread.  Yummy.

Sunflower Hill Farm is a wonderful event space too. The farm is located on 130 acres.  Along with the cafe there is a shop  with homemade items on sale.  There is also a nursery on the property and a large event space.  The farm has become a delightful wedding and event space.  As you can see in the photo below, the event area sits up on the hill overlooking the Missouri river valley.  

Sunflower Hill Farms is located at 245 Terry Road in Augusta, Missouri.  On their website www.sunflowerhillfarm.com they have listed lots of information about their events, calendar, and a menu from the cafe.  If you are in the area, I would highly recommend this venue.  Here are a few of my photos.

Painted Silos

These beautiful silos were commissioned by the owners of the Sunflower Hill Farm.  They are located near the Katy  Trail just south of the entrance to the farm. It is at mile marker 661.6 on the Katy Trail. They were  painted by artist Anne Molasky and her painting partner Kim Alsop and were finished in the fall of 2023.

These vibrant sunflower paintings are a nice stop for people along the Katy Trail.  There is also acess to them off of Hwy 94 halfway between Defiance and Augusta deep in the heart of Missouri Wine Country.  

I stopped to visit and take photographs of these beautiful works of art just before I visited Sunflower Hill Farms.  They are quite amazing to look at from all different angles. I would have loved to see them as they were being painted.  Very talented artists!

 Zazzle Products

Here is a link to a greeting card made from my sunflower silos photograph.

Sunflower Silo Greeting Card

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A Review of How to Make Homemade Olive Garden House Dressing and Salad

Olive Garden is one of my husband's favorite restaurants.  He especially loves the salad that comes with the meals.  He always raves about the salad dressing.  Italian is his favorite, but he claims that the Olive Garden salad dressing is especially good, so I made a copy cat recipe so he could enjoy delicious salads at home.  He says he cannot tell the difference......much!  Here's how I make it:

How to Make the Green Salad:

• 2 Romaine lettuce hearts, chopped how you prefer your salads
• 1/4 cup of red onion, sliced fairly thin, keep individual pieces 1 to 2 inches long
• 2 medium tomatoes chopped
• 4 pepperoncini, the pickled type
• 6 to 8 pitted black olives 

and just before serving add:

• large croutons
• shredded Parmesan cheese 

• How to Make Olive Garden Dressing and Salad

Don't cut the lettuce until close to the time you plan to serve it, it is more crispy.  I usually serve the dressing on the side, so people can put the amount they want.  

Dressing Ingredients:

• 1/2 cup mayonnaise
• 1/4 cup water
• 6 tablespoons of white vinegar
• 1/2 tablespoon lemon juice
• 2 tablespoons of light olive oil
• 2 tablespoons of grated Romano cheese (can substitute Parmesan)
• 1/2 teaspoon of sugar
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon of salt

• 
  

I think this dressing tastes almost identical to what they serve at Olive Garden.  If you want to tweak the flavor, try adjusting the amount of sugar or the amount of lemon juice, I think these have the biggest impact on the taste.  Put your dressing in a pretty glass carafe and don't forget to shake well before serving.

How To Store Your Homemade Dressing

Because it is made from scratch, with no preservatives, this dressing will not keep nearly as long as what you buy in the store.  However, it will be fine in your refrigerator, in an air tight container, for a week or a bit more.  The flavors blend together and it is even more delicious after a day or two, so if you can, make it at least a day before you plan to use it.

Other Uses For Your Homemade Dressing

• Dressing macaroni salad
• Marinating chicken for broiling or baking
• Brushing on steaks or chops while grilling
• Vegetable dip - you may want to add a bit more mayo to thicken it
• Stir it into plain cooked pasta and vegetables to make it a tasty side dish

I hope you enjoy this salad dressing as much as I do, I use it a lot. The ingredients are usually always around and it is easy to make, though sometimes if I am out of Romano, I substitute Parmesan cheese in the dressing.  Below you will find my favorite shaker carafe that I use to store my dressing.  I love that it has a pour spout and a top.

Enjoy!

My favorite shaker carafe:

Kitchentoolz Salad Dressing Shaker Bottle

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Moist and Delicious Carrot Cake Recipe Review

Not all carrot cakes are created equal!

Many times I have heard people say they did not like carrot cake.  They tried a layered carrot cake from a grocery store or in a coffee shop that, while beautifully decorated, tasted dry and yucky.  Let me encourage all of you to try again, but make the cake yourself.  This recipe will change your opinion of carrot cake and totally rock your world of desserts.  You will never think of carrot cake the same way again.  

For many years, I have been making this carrot cake recipe.  Everyone loves it.  Even I, who normally hate nuts in anything, love this cake and the nuts don't bother me one bit.  Of course, I chop them up very fine with my nut chopper.  Therefore, we get the nut flavor without having to contend with chomping or choking on larger nuts. 

As for the "dry cake" issue, this single layer carrot cake is quite moist and delicious.  Plus, it has a glaze icing that soaks into the cake, as well as a cream cheese frosting.  We like to heat each individual slice in the microwave for 20 seconds before serving so the cream cheese icing melts slightly.  If it has been refrigerated for more than a day, the microwave heating takes about 5 seconds longer.  

 

Moist Carrot Cake Recipe 

This cake recipe takes longer to make than most cake recipes that I bake, but it is worth it!  The cake is baked, of course, but the glaze icing is cooked on the stove top.  The cream cheese frosting is spread on top of the cake after it is refrigerated for 2 hours or more.  So, it isn't quick, but as I said, it is well worth the extra time and attention.

One big tip I like to share, when using a hand mixer, I set my mixing bowl in my kitchen sink to eliminate the splatter across my counter tops.  It definitely makes for a faster clean-up.

 

Ingredients:

• 2 cups & 4 Tablespoons Swans Down Cake Flour (or all purpose flour: 2 cups)
• 1 Tablespoon baking soda
• 2 cups sugar
• 1 Tablespoon cinnamon
• ¼ teaspoon salt
• ¾ cup canola oil (plus more for pan)
• ¾ cup buttermilk 
• 3 large eggs  
• 2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, drained  
• 1 cup shredded coconut (I use Angel Flake shredded coconut)
• 1 cup finely chopped pecan pieces
• 2 cups grated carrots (4-6 carrots needed)
_____
• Ingredients for the Cake syrup (made separately - see recipe below)
  ½ cup buttermilk
  1½ sticks Unsalted butter  (6 ounces)
  1 cup sugar
  1 teaspoon vanilla extract
• Ingredients for the Cream cheese frosting (made separately - see recipe below)
  8 oz cream cheese
  1½ sticks Unsalted butter 
  2 cups confectioners sugar

 

Directions

 

1. Set out 1 1/2 sticks unsalted butter to heat to room temperature even though it won't be needed until you make the syrup recipe
 
2.  Generously grease a 9x13-inch cake pan 
3.  Preheat oven to 325°  (Convection Bake 300°) 
4.  Grate Carrots & Chop pecans
5.  Combine cake flour, baking soda, sugar, salt and cinnamon in a large mixing bowl & stir together 
6.  In a separate bowl & using a mixer, mix canola oil, buttermilk, eggs, vanilla extract, crushed pineapple, shredded coconut, chopped pecans and grated carrots
7.  Combine the wet ingredients with the flour mixture, mixing well 
8.  Pour batter into oiled pan 
9.  Bake approximately 40 minutes, until a toothpick inserted in the center comes out clean  

_________ 

Start the syrup recipe (see below) 10 minutes BEFORE cake is out of oven so it will be ready when the cake is removed from the oven

 

Cake Syrup Recipe

• 1 cup sugar 
• ½ cup buttermilk 
• 1½ sticks unsalted butter, room temperature 
• 1 teaspoon vanilla extract 

Using a medium saucepan over medium-high heat, combine ingredients. Cook, stirring occasionally, until sugar is dissolved. – Takes about 5 min. in my *Magnalite pan

1. While the cake is still hot, poke holes all over the top with a large fork
2. Pour the cake syrup over the top, allowing cake to soak up the syrup.  Use a spoon if needed to redistribute the syrup that gathers at the sides 
3. Refrigerate cake until completely cool (minimum of 2 hrs)
4. Set out 1½  sticks unsalted butter & Cream Cheese to heat to room temperature for frosting recipe below  

 

Cream Cheese Frosting Recipe

• 1½ sticks unsalted butter, room temperature 
• 8 ounces cream cheese, room temperature 
• 2 cups confectioners sugar 

Combine ingredients - Using an electric mixer on medium speed, mix until smooth and free of lumps.  

Then frost the cooled cake

 

In the directions above, I mentioned using my *Magnalite pan to cook the syrup.  Wagnerware Sidney Magnalite (produced in the 1930's and only available through secondary markets like eBay or antique stores) is my preferred pan for cooking candy & glazes.  It is heavy and has superior heat conductivity.  Current day Magnalite is not the same as the Wagnerware Magnalite of the past that was made in Sidney, Ohio.  While I highly recommend Wagnerware Magnalite, any heavy stainless steel saucepan should work fine to make this simple glaze.  

 

 

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Carrot Cake Recipe Written by:

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How Not to Age Cookbook Review

I have been working on improving my diet over time, and have become more plant based as a result.

My latest endeavor, or wakeup call came from watching YouTube videos by Dr. Michael Greger. Greger not only has recommendations on the better choice of what to eat, he knows the science that backs it up.

I was so impressed with his knowledge, that I bought his latest book, The How Not to Age Cookbook.

It was in this cookbook that I saw a recipe for Roasted Asparagus with Tahini Lemon Sauce. Below is my photo of my results.

I usually sauté asparagus, steam it once in a while, or cook it in soup. My husband and I were both pleasantly surprised with the flavor of it being roasted. I also liked the sauce, my husband wasn't so impressed with the sauce, he didn't even taste it. The sauce by itself was a bit strong to me, but paired with the asparagus and also on the pasta, I thought it was pretty good. Overall I was pleased with this recipe and liked the lightness of their not being any oil in it.

In the Introduction part of the book, I learned that berries appear to reduce mortality risk as much as green leafy veggies. Did you know that? I have heard a lot about getting your greens, but I hadn't heard about the praise of berries. Berries may benefit the eyes in a variety of ways and can also suppress inflammation in the gut. Pulling out information from three studies on eating berries, overall, those with a higher berry consumption tended to live significantly longer than those with a low berry intake.

I'm not even half way through the Introduction part, and there are a lot of terms that I am not familiar with; I won't even try to explain those. But for those that want the scientific background on the best foods to eat, and then have recipes that incorporate those findings, this book is for you. Or if you just want to eat more plant based, this cookbook is a great option.

I do like carrot cake, but am not a fan of cream cheese frosting, and I don't care for most things that are overly sweet. So I was also pleasantly surprised when I tried the Baked Carrot Cake Oatmeal. There is no frosting, a plus right from the start. However, it didn't have any raisins. I reduced the shredded carrots by around 1/4th of what was called for and replaced that with two small boxes of organic raisins. That added just a bit of sweetness to the recipe, and made it a hit with me. This recipe called for date syrup. (Dr. Greger has a recipe in the front of the book if you want to make your own.) The date syrup that I had on hand seemed to thick to me, so I reduced that by half and replaced the other half with water. That may have watered the recipe down more than it should have been, but the cake did come out very moist, so I added some extra baking time to it. That worked pretty good.

There are more recipes that I'm looking forward to trying. Most of the ingredients, from what I looked at so far, are every day ingredients. Two things that I noticed that weren't part of my normal ingredient selection, were white miso paste and tahini. Besides that, you might want to have ground flaxseeds, chia seeds, nutritional yeast, and soymilk on hand for your repertoire of plant based ingredients.

Another great thing that I like about this cookbook, is that it has a chart of Dr. Greger's Daily Dozen. It is a list of the various types of food one should eat in a day for maximum health. This has really helped me to see where I might have been lacking and what I should make more of an effort to incorporate into my day. I don't always get all 12 categories checked in one day, but I can see where I'm short and what I can add in the next day or so. If you are interested in checking out Dr. Greger's chart, you can check out the sample pages for the book, on Amazon. Greger also has a free app for those that are interested in keeping track on their cell phone.

The How Not to Age Cookbook. Check price and or sample pages on Amazon.

Cheryl Paton

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