Farewell Sweet Summer

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Donna Green Goodman, MPH

I’m taking a blog break next week. It’s the official last full week of summer. I’m looking forward to cooler temps, and the leaf color change on the many trees on our property. It’s been a hot one this year, and I’m ready to open up the windows and enjoy those cool evening breezes. Next week however, I plan to get up early and make my husband two of his favorite breakfast dishes for the holiday- hash and biscuits. Then, I guess I’ll start packing away my white summer clothes. But first there’s breakfast on the patio to enjoy. Maybe I’ll add some strawberry jelly and a mimosa…..virgin of course. Hope you end your summer on a great note!!

Breakfast Hash
This is one I discovered purely by accident. I was visiting some friends, and there was not sausage-hash-recipeenough tofu to feed the group waiting. Through necessity, the cook invented this delicious breakfast hash. It was a really big hit at our cooking class. I sometimes make a single serving for myself.

You will need equal amounts of the following ingredients

Your favorite recipe scrambled tofu with red and green peppers-leftover works quite well
Crumbled onion flavored tater tots
Broccoli flowerets
Crumbled Vegetarian Breakfast Sausage – Morningstar Farms, Gimme Lean

Into a large skillet pour a little olive oil. Brown crumbled veggie sausage until crisp. Add tater tots and keep stirring until desired color/crispness. Add broccoli flowerets, cover and let steam for about 5 minutes on low heat. Uncover and add scrambled tofu stirring in gently. Heat until tofu is warm. Serves 6-8

Angel Biscuits
1 package active dry yeastbiscuits
¼ cup warm water
1 ¼ cups WHITE whole wheat flour
1 ¼ cups unbleached flour
1 teaspoon Featherweight baking powder
1 teaspoon salt
2 tablespoons natural sugar
½ cup Earth Balance margarine
1 cup buttermilk (mix 1 cup of your favorite soy, nut or rice milk with 1 tablespoon lemon juice added)

Dissolve yeast in warm water. Sift dry ingredients into a bowl. Cut in margarine till flour is crumbly in appearance. Stir in buttermilk and yeast mixture. Mix well and refrigerate for later use OR roll dough out and cut into biscuits. Place on baking sheet, cover and let rise until nearly double – about 45 minutes. Bake in 400o oven till golden. Brush tops with melted margarine or oil. Yield: 1 dozen


Donna Green Goodman, MPH

Author, educator and healthy living expert, Donna Green Goodman, MPH graduated from Oakwood University with a degree in home economics with an emphasis in nutrition and received a Master of Public Health in health education and promotion from the Loma Linda University School of Public Health.

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