May 20, 2019

PUR PFM4505 Stainless Steel Style Horizontal FM with Mineral Clear Filter

For years, I have had water delivered to our residence. The big jugs of purified H2O were a challenge to lift onto our dispenser, but I loved the taste of the water and the convenience of ready chilled clean-tasting liquid.

A PUR attachment on someone’s kitchen faucet got me thinking. How much money could I save if I switched to using the water from my own city tap?

Finding a poor selection of faucet models in brick and mortar shops, I turned to Amazon for purchase of the PUR PFM4505 Stainless Steel Style Horizontal FM with Mineral Clear Filter. My husband, who is decidedly not a plumber, was easily able to attach the device to our kitchen faucet.

Happily, the resulting PUR filtered water did not have the odd taste of regular city tap water.

The faucet attachment and 3 replacement filters were under $100 so we are well on our way to saving money on our monthly water delivery service.

Please read the companion article on Voss water bottles. Perhaps, like me, you may want to examine your water consumption and ways to make your behavior more green.

Lily’s Chocolate Bars, sugar-free

Here is a reprint and update of an article I wrote about this delicious and healthy treat.

I have a major jones for chocolate but the sweeteners contained in bars and chips send my blood sugar to the moon. Finally, I found a commercial chocolate that doesn’t cause that familiar sugar spike and ensuing dip. Lily’s Chocolate Bars and Lily’s Dark Chocolate Premium Baking Chips and Bark fill the bill.

Sweetness is provided by stevia and erythritol, supposedly safer sweeteners than aspartame or saccharin. Lily’s has come up with a recipe that balances healthy fats with sweetness, with all products being gluten-free and several dark chocolate flavors vegan as well.

Cynthia Nice started Lily’s Sweets in 2010 as a result of starting a sugar-free lifestyle. Diabetics and other health-conscious people have been enjoying these products ever since. Ingredients are non-GMO and harvested using Fair Trade practices to boot.

Now, the chocolate still has fat and caffeine, so this is not something you can eat like popcorn, but 60 little mini chips are 55 calories with 4 grams of fat and 5 carb grams.
Not bad for the occasional splurge.

Some the 70% Dark flavors include Blood Orange, Salted Almond and Sea Salt. There’s even an Extremely Dark with 85% Dark Chocolate. Over the holidays, someone served me a Lily’s Gingerbread Chocolate Bar, and let me tell you, I plan on keeping an eye out for that seasonal version next December.

Check out some of the delicious sounding sweet recipes at their site.

https://lilyssweets.com/

Home-made sweet potato chips

I am crazy for sweet potato chips but most of the commercial brands are saturated with fat and drenched with salt. Enter raw, sliced sweet potato chips from food purveyors like Mariano’s or Trader Joe’s. You can make your own healthy versions of this snack.

Spread the chips on a baking tray covered with parchment paper. Add a little olive oil for interest. One drop on each chip or spritz the chips with a spray bottle. Sea salt and other seasonings such as cayenne pepper, garlic powder, paprika or pepper are optional.

One recipe recommends 2 hours at 250 degrees, but I just did a batch at 350 degrees for 40 minutes. Turn the chips halfway through the baking time.

Some of the recipes talk about using a mandoline or a very long sharp knife to slice the sweet potato chips at home. My fingers will continue to feel safer with the store bought raw slices, thank you very much. Pass the salsa!

Frieda’s Sunchokes

The new year finds me wanting to investigate some new food items. I ran across Frieda’s Sunchokes at Mariano’s and could not resist trying them. You will find them in the refrigerated produce area along with other exotic food stuffs.

Some people refer to these gnarled roots as a Jerusalem Artichokes, but they are neither from Jerusalem nor related to the artichoke family. Instead they resemble ginger root in appearance and potatoes in taste. Unlike ginger root, one can eat the skins of sunchokes, and while potatoes need to be cooked, sun chokes can be eaten raw, as well as baked or fried.

I tried these Native American tubers baked with olive oil, salt and pepper and fell in love the nutty and comforting flavor. Nutritionists say sunchokes contain the carbohydrate inulin which gives them a sweeter taste than potatoes and are considered a folk remedy for diabetes, keeping one’s blood sugar stable.

Finding a sun choke soup recipe is my next order of business since this produce item promises a sweet, velvety texture. Sun chokes can be grated or sliced for salads, too.

Specialty produce purveyor Karen Caplan is carrying on the family business started by her mother Dr. Frieda Rapoport Caplan. The Caplans have been challenging our palates one vegetable and fruit at a time.

https://www.friedas.com/sunchoke/

Varidesk for working while standing or sitting

I had been reading about the benefit of standing while using the computer or doing general desk work but this new office idea was merely on my wish list.

Much to my delight, my husband secured me a de-accessioned Sit/Stand Converter by Varidesk. This two level extension sits on the top of my regular desk and has easy to use toggles on the sides to facilitate having the keyboard and screen higher or lower.

A large screen computer sits on the top level so I can view it at eye level when standing. The computer keyboard is on the lower level and allows me to work with the perfect hand, wrist and elbow angle when on my feet.

My husband prefers to use the computer sitting so he merely uses the toggles to lower the Varidesk to the regular desk level.

Marital harmony restored in the home office! You may want to investigate this option in your work or home environment.

https://www.varidesk.com/shop

Salad greens get an update

Remember the days when Iceberg lettuce was the only game in town for entree and side salads?

Gladly, American cuisine has diversified with leaves of spinach, baby kale, Romaine, Boston or Bibb, red leaf, and mesclun.

Although a little more expensive, I also love using Belgian or curly endive, radicchio for that punch of white and purple color, watercress and escarole.

My current favorites include Organic Girl pea shoots which have an appreciable amount of protein and Organic Girl mache which is also known as Lamb’s lettuce. Other leaves I may experiment with in the future are mustard, beet and collard greens as well as Sorrel.

Salad dressings could be a large separate article, but let me say I no longer buy bottled dressings. High grade olive oil and vinegar along with additions such as garlic, mustard, fresh or dry herbs, pepper and sea salt are all one needs to make a delicious custom-made dressing.

Bring on the salad days, even in autumn and winter. How about a warm bacon dressing?