Soup Days

By Cal Orey

Vegetable soup is a common comfort food.  As a kid, canned Campbell’s tomato soup and boxed Lipton chicken and noodle soup were often served by my mom on rainy, winter nights. A few years ago, on a dark, stormy midnight I walked outdoors and the front deck was covered with heavy, wet snow. The pine trees and wires amid me looked eerie because they were shrouded with white powder. At 7:30 a.m. I flicked on the lamp—it didn’t work. “Power outage,” I mumbled. It was the beginning of the first day the lights went out at South Lake Tahoe. 

I hoped for the best, but by dusk I went into survival mode and prepared for the worst. I was clad in a hooded sweatshirt and jeans and felt like a characters in The Day After Tomorrow doomsday film.  But it was cozy in the candlelight sitting by the crackling, warm fire. I ate a bowl (or two) of vegetable soup. It was the premium canned variety that I found in my pantry next to a box of whole grain crackers. I appreciated the typical go-to foods which sufficed but were nondescript.

During our recent Snowstorm 2017 event, I revisited the gift of soup. But this time around, the lights stayed on. Instead of a ready-made type, I revamped my friendly semi-homemade vegetable soup recipe. I added Mediterranean delights, including fresh vegetables, herbs, spices, and pasta. It’s like a Wedding Soup but without chicken or meat. The hearty vegetarian soup made with superfoods helped make the challenges of our endless storm more bearable with its comforting taste of nature whipped up in about 30 minutes.

Chunky Italian Vegetable Soup

1 carton (32 ounces) organic vegetable broth

¼ cup red or yellow onion

½ cup celery

¼ cup fresh barley and basil, chopped

1 teaspoon thyme

4 Roma tomatoes, chopped

Sea Salt and freshly ground black pepper, to taste

½ cup carrots, chopped

½ cup zucchini, chopped

1 ½ cups uncooked whole grain rotini

1/2 cup finely shredded Parmesan cheese (garnish)

      Pour broth into a large pot. Bring to a boil. Add onion, celery, barley, basil, thyme, and tomatoes. Bring to a boil again. Add salt and pepper. Then, add remaining vegetables. Simmer for 15 minutes. In another pot boil pasta for several seven minutes until cooked. Add pasta. Simmer for about 10 minutes. Top with cheese. Serves 4. * Serve with slices of sourdough cracked wheat bread. Slice in rectangles. Spread with butter, and sprinkle with minced garlic. Place on foil and toast in a 425 degree oven until hot and crispy.

      I can personally attest that the aroma of herbs and garlic in the kitchen were amazing. The first spoonful of the easy-to-make hearty soup was better than the stuff in a can. And crispy, buttery bread beats crackers any day. While ready-made soups are quick, making the extra effort to use a broth, fresh ingredients, and TLC make a big difference. This soup is worth writing home about. Soup’s on!

Chocolate and Tea--Two Perfect Companions

By Cal Orey 

While a cup of tea is a pleasure on its own, it also can be weaved into edible adventures and enhance a variety of sweet and savory flavors. Whether you’re brewing a pure tea or a blend with exotic herbs and spices, the range of flavors in a steep can pair well with chocolate treats... Cal Orey, author of The Healing Powers of Chocolate, shares her thoughts on cacao confections and her favorite pairings in the delicious recipe below. She even treated us to exclusive excerpt from her book featuring a recipe for a green tea infused chocolate rocky road tea bark (just in time for Valentine’s day). Although if you prefer to begin with pairings, seek out herbal infusions or teas that are blended with cinnamon, ginger, licorice, mint and vanilla for the ultimate chocolate and tea experience.

Q: What inspired your interest in chocolate?

A: I have penned the Healing Powers series–books on amazing superfoods. Since chocolate has a reputation of being a “forbidden” food, I felt it was time to lose the guilt. I thought, “It would be intriguing to write about a decadent food that is actually good for you.” It was the right time to write about the right kind of chocolate—in moderation—and prove its powers as a healthy and versatile functional food.

Q: What gives chocolate some health benefits?

A: A 1.5 ounce bar of quality chocolate has as much antioxidant power as a 5 ounce glass of wine—without the side effects of alcohol. Chocolate is chock-full of mood-enhancing ingredients, including phenylethylamine (the “love drug”) and serotonin—a feel good compound.

Q: Why do you think chocolate and tea are a perfect match?

A: Both superfoods have amazing powers to help nourish the body, mind, and spirit. Pairing this mighty duo is like apple pie and vanilla ice cream or salt and pepper. Chocolate and tea are Mother’s Nature’s finest work and deserves kudos.

Q: Do you have a favorite chocolate and tea pairing?

A: This is a Sophie’s Choice question. If I have to make a decision today in the middle of winter with snow covered ground in the mountains, I’d choose a dark almond chocolate muffin with a cup of White Peony Tea.

Q: How is your new, forthcoming book The Healing Powers of Tea different than other tea books?

A: I focus on teas that other authors have not. Also, I pair herbal teas with classic teas and new tea trends to give it an edge. Not to forget the health spin of the superfood is woven throughout the book full of original stories, including my own travels on the road while tea is my constant companion.

(excerpt from The Daily Tea--find the Tea Bark recipe in the article)

Celestial Rice Pudding with Chocolate Shavings

By Cal Orey

This is the type of dessert that I grew up with in the 20^th century and is found in cookbooks around the globe. Rice pudding recipes go back in time to the Tudor period (late 1400s and 1500s in England). A basic rice pudding is made with rice, milk, cream, and sugar and is flavored with vanilla and spices. It can be cooked on the stovetop and/or in the oven.

The first time I made rice pudding was back in the ‘60s and the recipe was borrowed from my mother. I recall one foggy morning in the southern San Francisco Bay Area of California, I played hooky from school so I could play chef (and frolic with our new Norwegian Elkhound pup). The pudding directions called for cooked white rice, whole milk, white eggs, and more than less sugar, and cinnamon. I poured the concoction into a rectangle glass dish and baked it inside our wall oven. Sitting on the kitchen floor, reading cookbooks with dog-eared pages and anticipating the pudding to bake was exciting (especially with a fluffy, sleeping pooch at my feet). I was home alone and loving it.

On Tuesday night I went back in time and put together rice pudding with fresh flair. Brown rice (it has more fiber than the white stuff) was the first switch. I added spices for flavor, golden raisins and nuts for texture and the health of it. To give this English-style pudding a sweet European twist I planned to top it off with whipped cream and chunks of dark chocolate to make this treat a sophisticated, healthier but decadent delight.

Heavenly Rice Pudding

1 1/4 cups brown rice, natural whole grain, cooked
2 ½ cups organic half & half

2 large brown eggs, beaten

¼ cup sugar, pure cane, granulated white

1 teaspoon vanilla extract
1/2 cup walnuts, pistachios, or hazelnuts, chopped (optional)
1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup golden raisins or dried cranberries
Whipped cream

Chocolate shavings, dark

  

Mix cooked rice and half-and-half in a bowl. Add eggs and sugar. Stir well. Add vanilla and spices. Fold in dried fruit and nuts. Pour into 4 ramekins. Place in 8” by 8” dish filled with water. Bake pudding at 325 degrees for about 1 hour and 15 minutes or till firm. Cool and top with dollop of whipped cream and chocolate. Refrigerate. I suggest warming up when you indulge.

Okay. I did perform the taste test. This savory and sweet custard-type rice pudding has a warming touch. I savored it at night while sitting in front of a warm, crackling fire with my Australian shepherd and we watched a dog-and-boy adventure film based in British Columbia (a sign for me to book my spring trip to Victoria, Canada). In the morning, I enjoyed a cup of coffee, chilled rice pudding, and fresh orange juice (fortified with vitamins D and calcium). As another storm series rolls in, this celestial dessert is one to cook up and have waiting in the oven or fridge for you and yours to enjoy and remember for years to come.

Chocolate Powers Ebook on Sale for Heart Health Month-V-Day

Chocolate Ebook on Sale at Amazon.com and Kobo.com-2.99

By Cal Orey

By The Writing Gourmet

THE HEALING POWERS OF CHOCOLATE

By Cal Orey
Kensington Trade Paperback, January 2010
ISBN: 0-7582-3820-7, $14.00/$17.50 (CAN)

Here it is, the brand new Chocolate book (part of the internationally popular Healing Powers series: The HEALING POWERS OF VINEGAR and THE HEALING POWERS OF OLIVE OIL). Announced in 2009 in blog posts, newspapers, and magazines, it is now available. You can purchase THE HEALING POWERS OF CHOCOLATE right now amazon.com  and kobo.com  or your favorite retailer.

“Decadent” and “sinful” are words commonly associated with chocolate, but they no longer apply. Approximately 4000 years ago, in Central America, the Mayan Indians considered cocoa beans “food of the gods” because of its medicinal benefits. Later, it got tagged as a “bad” fatty food. But by the end of the 20th century, a twist of fate turned chocolate back into a health food.

THE HEALING POWERS OF CHOCOLATE traces the origin of chocolate, from bean to bar, from centuries ago to the present day. In creating this informative and fascinating book, renowned health expert and author Cal Orey (who lives near San Francisco, one of the nation’s chocolate hot spots) interviewed America’s top chocolate makers and chocolatiers, nutritionists, medical researchers, and chocolate lovers to find out how this ancient “food of the gods” can prevent and fight common ailments and diseases.

The result is a lively comprehensive guide to the wide world of quality chocolate, from 70% dark truffles to Italian biscotti baked with extra virgin olive oil, in America and around the globe. With proven data for eating dark chocolate containing cocoa flavanols to reduce heart disease, diabetes, cancer, obesity, and dozens of pesky ailments, this book—with a European twist—takes you on a magical chocolate tour, complete with wit, charm, and entertaining personal anecdotes from ancient folklore to the 20th and 21st century.

From Ancient Folk Medicine to Modern Health Wonder, Discover the Amazing Powers of Chocolate!
Discover the healing powers of dark chocolate and cocoa—now widely recognized as an accepted “health food” and “SuperFood”—versatile cure-all.
Find out how chocolate’s powers can lower the risk of developing heart disease, cancer, diabetes, and weight woes.
Learn how chocolate contains more antioxidants than green tea and red wine—without the alcohol.
Put dozens of chocolate home cures to work for treating acne, anxiety, brain fog, cabin fever, cough, depression, fatigue, and other ailments.
You’ll also find chocolate beauty and anti-aging treatment—from masks, manicures to bubble baths and body wraps—made from antioxidant-rich chocolate teamed with natural plant extracts.

Incorporating cutting-edge scientific research, plus Mediterranean-style heart-healthy chocolate recipes, from Sicilian Mole to Dark Chocolate Mousse, THE HEALING POWERS OF CHOCOLATE is a well-rounded one-of-a-kind resource that will show you why savoring this no longer forbidden “food of the gods” is the 21st century trend.

Endorsements:
*Number 3 in 6 books the Healing Powers Series: Pairs well with The Healing Powers of Coffee, Honey and forthcoming Tea

* Formerly Featured in the Good Cook Book Club and One Spirit Book Club
* Editor's Fave book in long running Complete Woman magazine (Feb./March 2010 issue)

* The right kind, the right amount of chocolate may just save your life.
Ann Louise Gittleman, Ph.D., author of New York Times bestseller The Fat Flush Plan

Scrumptious Scones By Tea Book Author

  Scrumptious Scones for Snowy Days

By Cal Orey

Spice and Raisin Scones with
Sweet Vanilla Glaze

The cold and snowy winter season is here. It’s time to fill up on hearty and warm comfort foods. Think home baked scones... 

I remember one winter storm in 1983 when I lived in Santa Cruz mountains. In a house overlooking the San Lorenzo River my concerns of the raging water rising was happening in my unused gourmet kitchen—not baking scones. As a student at San Francisco State University, one night our final exam for a science class was canceled due severe flooding and a power outage—the lights were out. On the way home, food for me was hot cheese and herb pizza slices at the local pizza spot. Baking wasn’t in my vocabulary.

But these days in the heavy sierra snowstorm, baking a batch of scones chock-full of herbs is a feat I did accomplish and is well worth the effort. The scone is a popular British bread that is quick to make. Savory scone like a cheese kind (cake flour gives it a light texture) is perfect paired with scrambled eggs, a bowl of chili or simply solo with a pot of tea. A dropped scone is quicker to make than other varieties, has a nice rustic look, and it tastes just as good if not better than the perfect circle shape. And the Mediterranean touch I like to use comes from using European Style butter (creamy and rich) with sea salt--and keeping the portion smaller than larger.

Pumpkin Scones with Herb Butter

Cheese Scones

2 cup cake flour

2 teaspoon granulated sugar

1 tablespoon baking powder

1/2 cup European Style butter, cold small cubes 

1 cup buttermilk

1 brown egg

1 cup cheddar cheese, shredded

2 tablespoon yellow onion, chopped

1 tablespoon chives, fresh, chopped

¼ cup Parmesan cheese

Dried Cranberries and Walnuts
for Round Scones
and Cream Cheese

Preheat oven to 425 degrees. In a bowl mix flour, sugar, and baking powder. Add chunks of butter (sliced in small squares). Set aside. In another bowl combine milk, egg, and cheddar cheese. Fold in onion and chives. Stir till a dough-like mixture forms. Drop ½ cup spoonfuls onto a parchment lined cookie sheet. Sprinkle with Parmesan cheese. Bake till light golden brown and crusty, about 12 to 14 minutes.  Cool. Serve warm. Makes 10-12.

The first scone I tasted was a petite vanilla one at Starbucks. Later on when I entered the world of scones I discovered savory types were tasty, too. To enhance a warm scone for breakfast, lunch, or dinner, try herb butter (just a small amount). Mix a teaspoon of real butter with a dash of fresh basil and parsley. Or try drizzling the scone with a bit of extra virgin olive oil.

This weekend when the sun shines again, I will bake sweeter triangle shaped scones with apples and walnuts with a maple glaze and circle shaped scones infused with currents and dried apricots. Scones are a great way to bring in the New Year with good food, less sweets, and good vibes for the best and worst of times (during a historical California winter storm), with respect to Charles Dickens. And don't forget to make a nice pot of tea--any kind will suffice and fuel your body, mind, and spirit.

Lucky Dessert for the New Year

By Cal Orey

 Custard and Coffee for 

New Year’s 

Good Health, Happiness, and Fortune

Did you know round-shaped sweets are popular good luck foods to savor on New Year's Eve or Day?  Cookies to cakes and other circle-like eats are symbolic of coins and fortune. I can personally attest that certain fare and fate are not just a myth. 

In the late 20^th century, for instance, I recall a hardworking, young French baker who owned a small shop at the end of the main street in San Carlos where I used to live.  He made fabulous European-style custard tarts—all varieties—and displayed them in a showcase but nobody could see his baked goods because his store was hidden by trees and without a sign.

During the holiday season, every day my dear octogenarian friend bought his fruit and chocolate tarts adorned with berries and whipped cream and stacked them in my fridge. I ended up giving them to friends and family. I couldn’t eat them all! (I savored coffee to keep my weight in check.)
Sadly, the baker wasn’t selling any of his custard tarts because the city didn’t allow him to put up a sign due to an outdated ordinance. My pal, a wealthy philanthropist made a phone call to the right person and a huge store sign with neon light was put up on New Year’s Eve day. The baker’s sweet pastries sold out. And the New Year was a profitable one for him, thanks to a wise woman with a heart of gold—and a bit of good luck and good custard tarts.

So, as 2016 is almost over, I decided to use one of my very favorite recipes for custard—no tart, no pie. I’m giving you a treat of egg baked custard—the gold color is also a sign of gold. It’s a decadent dish that is best eaten warm, to enjoy the creamy, rich texture with notes of nutmeg and light crunch of a biscuit. This dish can be served for dessert (caffeine in joe can help you stay up and enjoy a late night), breakfast, or brunch. It's easy to make and bake. 

Golden Custard

2 cups half-and-half (organic)
1/4 cup 2% low-fat organic milk
4-5  large brown egg yolks
½ cup granulated sugar
1 teaspoon pure vanilla extract

½ teaspoon anise (optional)
Nutmeg, to taste

1 teaspoon lemon or orange zest (optional)

Whipped cream (optional)

4 shortbread biscuits or tea biscuits (found in the cookie aisle)

Confectioners’ sugar to dust custard

Place half-and-half and milk in a saucepan and heat till scalded, but do not boil. Set aside. Mix egg yolks and sugar. Add vanilla. Combine all ingredients and stir well. Pour into glass or ceramic custard dishes. Sprinkle nutmeg on top. Place dishes in a pan of water. Bake at 350 degrees for about one hour until firm. (Insert a knife and when it comes out clean, it is done.) Cool. Top individual custard with one biscuit; dust with powdered sugar. (If you let sit in the refrigeration it softens it to a nice crust crunch.)  Serve with round fresh fruit (more money symbols) such as grapes or slices of a tangerine. Top with a dollop of real whipped cream Makes four servings.


The rich half-and-half gives this custard a rich and smooth texture. And the earthy, warm flavor of nutmeg is bliss. After swimming, shoveling snow, and walking the dog--the calories/fat/cholesterol are fine. You can enjoy dishes, like this, if you do it in moderation--and keep your portions in check. Pair with a cup of green tea or caramel flavored coffee (you can dip the tea biscuit in your brew).  Or even dish up fortune cookies (store bought in the Asian aisle) and dip in melted dark chocolate. And this golden custard delight may bring you a bit of luck for the New Year.

2019 forecasts

By Cal Orey

EARTH CHANGES

I CAN FEEL THE EARTH MOVE

2017 FORECASTS FOR THE WORLD

It’s time to say goodbye to 2016 and welcome a new year with new challenges in our nation and around the world.  The year of 2017 promises to be a rocky ride so fasten your seat belts. Be prepared for surprises, whether it is earthquakes in unlikely regions or shakers in climate chaos where history will repeat itself. It will be a year of uncertainty, self-reliance, and connecting to humanity despite political chaos--due to Mother Nature’s wrath. Take an up close and personal look at what I see happening for the New Year.

A Mixed Bag of Predictions for 2017

·        Earthquakes

* While the San Andreas didn’t give us a major or great earthquake, California did rock. We endured a quake swarm in Southern California’s Salton Sea region, a December Offshore Northern California 6.5 and 5.0 Northern California quake. These could all be preludes to a stronger jolt this year. (UPDATE: Salton Sea swarm returned end of year...Fizzled again.)

* Not to forget the entire West Coast, including Seattle, Washington and Anchorage, Alaska—two shaky states that are also overdue for temblors and if shallow will be widely felt and may produce a tsunami.
* An underwater earthquake may create big waves somewhere in Ring of Fire—affecting the land and food chain. (7.9 Solomon Islands, Tsunami Alert, Jan. 22)

* A great quake like in 1964 may rock California causing a West Coast big wave that’ll cause destruction in infrastructure and fatalities.
*Europe may be challenged by major earthquakes, including Italy, Turkey, and Greece. At least one will be shallow, in a major city, and be possibly an 8.0 or stronger.


·        Rain and Snow Events

As the Earth rocks, lack of snow in Western United States will continue, especially in the ski resort industry, including California and Utah. And note, the ground will be linked to more wildfires year round—not just the summer into fall. (UPDATE.  Blindsided big-time. WRONG! 11 plus feet of snow in the Sierra: rooftop cave ins, avalanches, accidents, major roads closed, ski resorts closed.)

The Winter 2016-2017 Precipitation Forecast according to NOAA’s Climate Prediction Center, points to La Nina for weather changes. It’s believed that the colder water temperatures may create a drought to South America and potential heavy rain/flooding to Australia and Indonesia.
I see more than less rain (mudslides, flooding) in the Pacific Northwest, and visions of snow and flight disruption in the northern Rockies, and Great Lakes. (Snow in these two regions, January 23) On the flip side, it may be drier than normal for the South. The Northeast and Midwest will also get more than less snowfall throughout the winter and into the spring. (UPDATE: RIGHT. Snow in both regions.) And crops in these regions as well as the South may be affected by weather changes, rising costs of produce.

European countries including Italy, Spain, and Germany may experience heavy rainfall and flooding in the winter, spring, or late fall.

·        Tornadoes and Hurricanes

Lack of snow or too much rain can cause problems just as twisters can do. This year tornadoes may hit in places like California to other odd regions on the West Coast—it’s no longer just a Midwest phenomenon. While 2016 experienced chilling hurricanes, 2017 may see more of the same. Another Katrina-type of event may happen in the Southeast, including Texas, Louisiana, and Florida during hurricane season.

The Gulf States and the Atlantic seaboard up north to New York and Maine are potential targets (not to forget the West Coast near Southern California to the Baja)). These states in particular may be facing fierce hurricanes with fierce water surges and levee challenges.

·        On the Fringe

As we deal with shaky ground and wild weather, other obstacles will keep us on guard. A shocking terrorist attack in Europe and America may happen, perhaps affecting a nuclear plant or earthquake fault. The catastrophe will maybe spawn martial law for safety and get worldwide attention; events may force us to bond more rather than divide.

In 2017, while political fallout will rumble throughout the states, earthshaking weather and other natural disasters will often steal the limelight and bring humans together for survival’s sake, rather than keep us apart and fighting one another. Despite the erratic Earth changes due to Mother Nature, and climate change, we will persevere and grow stronger as humanity prevails throughout the universe.

Spot-On 2016 Visions That Came True

*California did not fall into the sea like the San Andreas film portrayed, but we did get our fair shakes which could be foreshocks for 2017.

* Alaska was not rocked by a great earthquake, but it did get a widely felt 7.1 shake near Anchorage in January.

*  Japan was hit by a 6.9, triggering tsunami warnings (small waves did happen) in the same region Fukushima where it was devastated back in March 2011.

* The Southeast and Atlantic Seaboard did experience a Hurricane 5 and flooding in Eastern states, including the Carolinas which created historical flooding.

* An aggressive earthquake swarm did happen in the Salton Sea region of California—near the San Andreas and it had scientists and Californians on edge hoping it wasn’t leading up to the Big One.

(Exclusive...will be published Jan. 1 2017, Oracle 20/20 Magazine)

UPDATE: 
On Cue, California Rocks

December 28, at 12:18 a.m. and 12:22 a.m., a 5.8 and 5.7 hit Hawthorne, NV and was widely felt throughout NorCal and at South Lake Tahoe, I, the quake-sensitive was awakened by the strong jolts... Also, a 3.9 was reported felt in SoCal. December 27, a 3.2 shook San Juan Bautista (SAF)--a place with a history of a significant shaker!

Ring of Fire

December 26, 2016...On C2C AM, November 24, 2016 I noted a significant earthquake could happen on an upcoming holiday and the Pacific Ring of Fire was vulnerable: On December 25 Chile, 7.7; December 21 6.9 Japan off the coast; December 8 Solomon Islands,7.9; Offshore Northern California 6.5 (tsunami advisories cancelled)--all in the Ring of Fire. I noted (click on C2C link above that CA could have a significant earthquake in January 2017).

Posted on: November 21, 2016, 08:42:56 PM

In the upcoming days/weeks from now to Jan. 1...most likely sooner than later near Thanksgiving...not excluding Christmas or New Year's.

CA is still a possibility with Ring of Fire...which is active...NZ, Japan...AK or CA (any region). Or, perhaps, more for Japan, another great eq? 8.0 and/or Indian Ocean. Tsunami(s) will follow.
A major quake in the Ring of Fire, another shaker...as noted above.
75% odds.

Forecast made Nov. 21, 2016 by Cal Orey -http://www.earthquakeepicenterforum.com/index.php?topic=3534.msg21232#new