UPBEAT TIMES • July 2014 • 17


Making Domades with Fresh Grape Leaves with Dr. Joanne Mumola Williams • joanne@foodsforlonglife.com


~HEALTH BEGINS IN THE KITCHEN~


SONOMA COUNTY, CA ~ If you live in wine country, there is no shortage of fresh grape leaves. Making these vegan and gluten-free dolmades is a great way to use them in cooking. They are also a good source of vitamin A, each single leaf pro- viding 826


IU.


But try to use lea v es that


haven’t been sprayed with pes- ticides. Select the tender leaves that close to the top of the vine but are big enough to hold a fi lling – usually the 3rd and 4th leaves.


Ingredients:


2½ cups boiling water 1 large Rapunzel vegan bouillon cube*


2 tablespoons extra virgin olive oil 1½ cups fi nely diced onion Grated lemon zest from 1 organic lemon


1 cup white basmati rice 1/3 cup Mediterranean pine nuts 36 to 40 fresh grape leaves** 2 tablespoons fresh dill weed ½ teaspoon salt, or to taste ¼ teaspoon black pepper, or to taste


2 tablespoons freshly squeezed lemon juice


*you can substitute broth for the water and bouillon cube **you can substitute canned or


jarred grape leaves


Dissolve the bouillon cube in a pyrex with 2 1/2 cups of boil- ing water. Or use 2½ cups of ready-made broth. Set aside. In a 5-quart Dutch oven or


Directions:


large pot, heat 1 tablespoon of the oil over medium heat. Add onions and grated lemon zest and cook until the onions begin to soften, about 5 minutes. Add the rice and pine nuts and stir until coated. Stir in 1½ cups of broth and simmer, tightly cov- ered, until the moisture is ab- sorbed but not over 15 minutes. Set aside the remaining 1 cup


Don’t wear perfume in the garden — unless you want to be pollinated by bees. ~Anne Raver


of broth. While the rice is cook- ing, bring a wide, shallow pan of water to a boil. Submerge the grape leaves in the boiling water and let stand for 5 min- utes. Drain and set aside. Pre- heat the oven to 350 degrees F. When the rice is cooked, add the fresh dill, salt, and pepper. Taste and adjust seasoning. Let cool. To assemble


the dolmades, lay a blanched and dried grape leaf on a fl at surface, shiny side down. Place 1 tablespoon of fi lling near the stem end of the leaf. Fold the stem end of the leaf over the fi ling. Then fold in both sides towards the fi ling. Then roll up


completely in the shape of a cigar.


Place dolmades seam-


side down in a 9”x13” casse- role dish. Repeat until you fi ll the pan. Add 1 tablespoon of olive oil and two tablespoons of lemon juice to the Pyrex with the remain- ing cup of broth.


Stir


well and pour over the dol- mades. Tightly


cover with foil and bake at 350 degrees F for 30 min- utes or until the grape leaves can


be easily pierced with a fork. Remove from the oven and let cool with the foil remain- ing on the casserole dish. Serve at


room tempera- BUYING U.S. GOLD COINS


$1.00 GOLD...............................................................$130.00 & up $2.50 GOLD...............................................................$210.00 & up $3.00 GOLD...............................................................$575.00 & up $5.00 GOLD...............................................................$295.00 & up $10.00 GOLD.............................................................$600.00 & up $20.00 GOLD..........................................................$1,200.00 & up $50.00 GOLD 1851 to 1855..................................$10,000.00 & up


BUYING


SILVER DIMES 1964 & Before...................................... $1.41 & up SILVER QUARTERS 1964 & Before..............................$3.53 & up SILVER HALF 1964 & Before.........................................$7.05 & up SILVER HALF 1965 to 1970...........................................$1.84 & up SILVER DOLLAR 1878 to 1904....................................$20.00 & up SILVER DOLLAR 1921 to 1935....................................$18.00 & up


HALF CENTS 1793-1857 LARGE CENTS 1793-1857


BUYING – OLDER U.S. COINS –BUYING DIMES 1796-1891


$30.00 & up $10.00 & up


FLYING EAGLE CENTS 1856-1858 $12.00 & up TWO & THREE CENTS 1851-1889 HALF DIMES 1794-1873


SHIELD NICKELS 1866-1883 LIBERTY NICKELS 1883-1913 . BUFFALO NICKELS 1913-1938


$7.00 & up $7.00 & up $8.00 & up .40 & up .25 & up


TWENTY CENTS 1875-1878 QUARTERS 1796-1891


HALF DOLLARS 1794-1839 HALF DOLLARS 1839-1891 DOLLARS 1794-1804


TRADE DOLLARS 1873-1885


$7.00 & up $55.00 & up $11.00 & up $30.00 & up $14.00 & up $700.00 & up $45.00 & up


SEATED DOLLARS 1840-1873 $150.00 & up


ture or store in the refrigera- tor,


YIELD:


Per piece: 42 calories, 2 g total fat, 0 g saturated fat, 34 mg omega-3 and 505 mg omega-6 fatty acid, 0 mg cholesterol, 1 g protein, 6 g carbohydrates, 1 g dietary fi ber, and 89 mg sodium (using a large Rapunzel bouillon cube and 1/2 teaspoons added salt).


covered, until needed. JOKES & Humor # 7


Two children went into their parent’s bathroom and noticed the scale in the corner.


“Whatever you do,” cautioned one child to the younger one, “don’t step on it!” “Why not?” asked the sibling.


“Because every time mom does, she lets out an awful scream!”


UPBEAT TIMES • July 2014 • 17


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