HAPPY 420 GREENS DAY

*Goose tongue greens
*Portobello Mushroom
*Oyster Mushroom
*Oinon
*Garlic
Stir fry and enjoy.

NUTTY FACTS

5 Reasons You Can Lose Weight With Peanuts
authored by Sheryl Kraft
Among the benefits of eating peanuts is one that resonates with nearly everybody (and makes everyone happy, if they love—and previously eschewed—peanuts): peanuts can help with weight loss.

No, I'm not going to present yet another crazy fad diet, like eat unlimited amounts of peanuts and peanut butter and you're guaranteed to drop 10 pounds in one week.

Eating peanuts while you're trying to lose weight seems like an oxymoron, right?

Since peanuts and peanut butter are packed with fiber and protein, they keep you satisfied and full for a long time, helping to manage your hunger.
Because of their protein and fiber, peanuts and peanut butter will stick with you for about 2 1/2 hours vs. the half hour you'll get from high-carbohydrate foods, according to one study.
Peanuts can increase your metabolic rate. When researchers studied resting energy expenditure on peanut and peanut butter eaters, they found that it was 11 percent greater after regular peanut consumption for 19 weeks compared to the baseline.
The fat in peanuts (the "good fat") provides satiety and taste satisfaction, so you don't feel deprived.
Since peanuts stabilize your blood sugar with their low glycemic index (meaning they are digested more slowly and release sugar gradually into the bloodstream), they provide long-lasting energy and decrease cravings.
And now for the fun part. To win, please post your most inventive recipe or use for peanuts by 5 p.m. EST, July 6. It could be an unlikely or unexpected combination or something fairly common but with a twist. We'll choose the most original and announce the winner. As always, make sure to include your e-mail address so you can be notified. Once notified, you must respond within 48 hours or another winner will be selected. Sorry, contest is open to U.S. residents only. Good luck!

Six Vegetable Masala

Ingredients

• 2 tbsp (25 mL) canola oil
• 1 onion, sliced
• 2 tbsp (25 mL) finely chopped garlic
• 2 tbsp (25 mL) finely chopped ginger root
• 1 cup (250 mL) shredded carrots
• 2 japanese eggplants (about 340 g), sliced in 1/2 inch (1 cm) thick rounds
• 1 can (19 oz/540 mL) PC Blue Menu Chickpeas, drained
• 2 cups (500 mL) chopped tomatoes
• 1 tbsp (15mL) PC Black Label Garam Masala Spice Blend
• 1-1/2 tsp (7 mL) salt
• 2 cups (500 mL) loosely packed baby spinach, chopped
• 1 tbsp (15 mL) fresh lemon juice
• 1/3 cup (75 mL) PC Greek Yogurt
• 1/2 cup (125 mL) loosely packed fresh coriander, chopped

Instructions
In saucepan, heat oil over medium-high heat; cook onion, garlic, ginger and carrots for 2 to 3 minutes. Stir in Garam Masala Spice, eggplant and chickpeas; cook for 2 to 3 minutes longer. Stir in tomatoes and salt. Reduce heat to medium-low; cover and cook for 30 minutes, stirring occasionally, or until vegetables are soft. Stir in spinach and lemon juice; stir until spinach wilts. Transfer to serving bowls. Serve with a dollop of yogurt, sprinkled with coriander

Creamy Tomato-Orange Soup

Ingredients

• 2 tbsp (25 mL) PC Organics Salted Fresh Churned Butter
• 1 onion, thinly sliced
• 2 carrots, thinly sliced
• 1 pkg (900 mL) PC Organics Chicken Broth - Ready to Use
• 2 cans (each 28 oz/796 mL) PC Organics Whole Tomatoes Canada Choice
• 1/2 cup (125 mL) PC Organics Orange Juice - Pulp Free
• 3 tbsp (45 mL) 35% whipping cream

Instructions

In large saucepan, melt butter over medium heat. 

Cook onion until softened, about 3 to 4 minutes. 

Stir in carrots; cook until onion starts to turn golden, about 3 to 4 minutes. 

Stir in chicken broth, tomatoes and juices. 

Bring to a boil. 

Reduce heat to medium-low. 

Cook uncovered until carrots are very tender, about 20 minutes.
In batches, purée soup in blender, or use an immersion blender. 

Place mesh sieve over clean saucepan; pour puréed soup through sieve, using a rubber spatula to push through as much soup as possible. 

Discard solids remaining in sieve. Stir orange juice and whipping cream into strained soup. Reheat over low heat.

Goat Cheese & Melba Toast

This easy recipe can be made with most soft cheeses.

*Take a wheel of brie, goat cheese, Camembert, whichever you prefer:
*Place in a small crock pot and sprinkle your choice of seasonings on top with a few canned or crushed tomatoes.
*Broil until tender and warm.
*Serve with Melba toast or flatbread.

ASPARAGUS SPEARS

Mmmmm
Fast and yummy and healthy!
*Heat pan and oil
*Chop ends off the spears
*Place the spears in the pan and fry on high heat for 4 minutes.
*Season with pepper, sea salt, garlic powder enjoy.