Recipe: Delectable Onion Dip

At Michelle's Place, we schedule Educational Seminars throughout the year that are open to all and FREE. If you are local to the Temecula area (in California), watch our calendar of events. If not, we have an online video series of Educational Seminars for everyone.

Is there a better time for eating fresh food grown locally, even from your own garden, than summer? With the 4th of July just 2 days away, I have a delectable Onion Dip recipe with you that Tina and Shari from Crows Pass Farm shared with us at Michelle's Place. We were licking the sample cups clean!

Note: I know not everyone has access to Temecula Cane Onions so I tried green onions and this was tasty too!

Onion Dip
1 Cup Non-fat, Plain Greek style yogurt
1 bunch "Temecula Cane Onion"
½ Lemon
Salt to taste
Pepper (Regular or I like to use the smoked pepper from Old Town Spice Merchant)


Cut onions and sauté until soft and beginning to carmelize.
Juice the lemon and finely chop the lemon peel, add chopped lemon peel to the onions to cook a little.
Season with salt to taste.
Take off heat and let cool.
Put yogurt into a bowl; add juice of  ½ lemon, the cooked onions and lemon peel.
Pepper to taste.
You can also add some fresh chopped onions to add more flavor.
This recipe is flexible so adjust to your taste!

Happy 4th of July and Happy Birthday, America!!

Nutrition: The Nuts & Bolts of Eating Fresh Part 2

Hopefully since my last post, you have had a chance to integrate some new "Eating Fresh" habits into your life that are lasting. I find it so easy to do at this time of year as the weather gets warmer.

Now I want to dig deeper (ha, pun intended) into what can affect the nutritional value of your food. Since our stomachs have limited space, we want to put the most nutrient-dense food in our mouths, right? The first thing to consider is the growing conditions. Now, I know what you are thinking..."Seriously? I am standing there buying my veggies. How can I possibly know about the dirt it is was grown in."  And I am saying yes, you can can get to know your farmer. The soil can greatly impact the nutritional value of your food - it needs to be prepared and maintained to provide the highest nutrients to the soil-grown food.  Think about us...we need vitamins and minerals to keep our bodies in good working order to be able to fight off disease. Plants need nutrients to be able to fight off predators and disease and they get the nutrients from the soil. Then they pass the nutrients to us when we eat them.

The next thing to consider is plant variety. This one blew me away when Tina from Crows Pass Farm came to Michelle's Place and explained it using strawberries. Who hasn't ooooh'd and aaaaahhh'd over a ginormous strawberry? Well, I won't be doing that anymore after learning from a real farmer. The plants that produce fewer, smaller, brightly colored fruits and veggies have higher nutritional value (and they taste WAY better!). Period. End of Story.

Now for storage...this is complex because storage not only has a huge impact on nutritional value but there are many different types of storage to consider (dried, stored, frozen, canned). If you want the highest nutritional value possible, go for local-grown fresh fruits and vegetables. Once the food is picked, the nutritional values start declining rapidly so eat and pick is best.

There is a lot of debate centered around raw food vs. cooked food. The link provided has good  information about this topic.

The way you choose to cook your food will also play a big part in how your food retains its nutritional value. Lightly cooking your organic fruits and vegetables can not only retain but increase antioxidant and nutritional values.


I did not make all of this up...my source is healthy-food-site.com

Bon appetit!