Fountain Of Youth

"Youth" I have this on my Food For The Gods page Try it, you mite like it !!

Wild Garlic (Allium usinum) This herb was well known to the Celts, Teutonic tribes and ancient Romans. They gave this unassuming,wild plant of the lily family the name herba salutaris, "healing herb".

Wild Garlic should be eaten fresh in the spring, before the plant starts to bloom. Take a handful to eat with bread or add it to your salad. Wild Garlic cleanses the blood and intestines. It improves the intestinal flora and is effective against acne, fungus and eczema. It lowers high blood pressure, fights arteriosclerosis, and increases the body's immune system.

Wild Garlic in Olive Oil To have your Fountain of Youth available all through the year, harvest the leaves prior to blooming. Cut leaves into small pieces, put them in a bottle with a wide neck and add cold-pressed olive oil. Close and protect from light. Take one tablespoon daily.

Tropical Grilled Fish Tostadas With Pineapple Margaritas

This Summer is all about grilling and having fun with your loved ones. My husband grills all year round, but Summer is the best time. We could spend a good part of the day out on the patio just chilling. This recipe hits the spot on one of those day.


Grilled Fish Tostadas with
Pineapple and Mango Salsa Mango

1 1/2 cups diced peeled pineapple

1 cup diced peeled mongo
½ cup red cabbage
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice

1 to 2 Serrano chiles, seeded, and chopped
1/4 cup olive oil

11/2 pound red snapper
salt and pepper to taste
4 corn tortillas

Prepare barbecue to medium-high heat. To make the salsa, mix the first 6 ingredients in medium bowl. Season with salt and pepper.

Whisk oil, salt and pepper in small bowl. Arrange the fish, and tortillas on a large baking sheet. Brush the oil on both sides of the fish, and the tortillas. Grill the fish until cooked through about 3 minutes per side. Cook them so they are crisp, 2 minutes per side. Divide . Cut fish into strips then place on the tortillas, top with salsa and serve.

serves /Makes 4 servings.



Pineapple Margaritas

2 1/4 cups tequila
12 ounces chilled pineapple juice
4 ounces pineapple, canned chunks
4 trays ice cubes
3 Mexican limes, quartered
Salt for the glasses rim

In a blender container, combine half the tequila, half the juice and half the pineapple. Fill the jar to the top with ice cubes, cover, and blend on high until slushy and thick. Transfer to a pitcher. Repeat with the remaining tequila, juice, pineapple and ice. Stir to blend, pour into glasses that have been salted, if desired. Squeeze a lime quarter into each glass and serve immediately.
This recipe for Pineapple Margaritas
serves/makes 12

Shrimp And Mango Salad With Mojitos

Shrimp and Mango Salad

This colorful salad is great for a luncheon or light supper. The spicy dressing is offset by the sweetness of the mangoes and tomatoes.

3/4 pound cooked shrimp
1 large mango, peeled and cubed
1 tbsp soy sauce
Juice of 1 large lime
2 tbsp water
1 tbsp brown sugar
1 tsp minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges

Place cooked shrimp and mango in a medium bowl. In another bowl, whisk in soy sauce, lime juice, brown sugar and minced jalapeno pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes.
Divide arugula between four salad plates or bowls. Top with one-fourth of the shrimp and mango. Garnish edge of salad plate with tomatoes.

My drink is a good Bloody Mary; and I make the best. However today it is all about the mojito. The Mojito works good with the shrimp and mango, salad

Mojito Recipe

The original authentic recipe from Havana Cuba

1 teaspoon powdered sugar

2 ounces of lime juice

4 mint leaves
1 sprig of mint

2 ounces of white rum

2 ounces club soda

Place the mint leaves into a long Mojito glass, ("collins" glass) squeeze 2 ounces lime juice in to the glass. At this time add the powdered sugar. Gently smash the mint into the lime juice and sugar with a muddler. Add ice (preferably crushed) then add the rum and stir, top off with the club soda. Garnish with a mint sprig.

Bagel Chips With Smoked Salmon

This recipe is very fast and easy, you will want to add it to your recipe box. You will love it for one of your lazy summer days. open a nice bottle of wine, and Happy Eating.

Bagel Chips With Smoked Salmon

1/3 cup cream cheese

1tbsp fresh lemon juice

1 tbsp plus 1 1/2 tsp minced lemon zest

12 baked bagel (or pita) chips

4 oz smoked salmon, cut into a dozen 2-inch pieces

12 small sprigs of dill to top each chip

Mix cream cheese, lemon juice and zest. Season with salt and pepper if you like. Add a small spoonful of cream cheese mixture on each bagel chip. Gently roll salmon pieces to create a rose shape. Place salmon rose on the chips toped with the cream cheese and add a sprig of dill.