Monday, October 27, 2014

  • Rona Kruger Love and Light column My Grandson, Daniel, adopted this little dog. The poor dog had lost an eye and was in a trauma. After a few days Rocky found himself in an environment of love, caring and warmth. His tail wagged, he ran around, he barked with joy and he had found a home where everyone loved the little dog..I admire people who do things from the heart. I see the value of giving from a spot of emotion. I wish more people could see the value of making others happy. It is the most rewarding thing to do for some one else, make their day special. This was said by a Scottish writer and lecturer.
  • Rona Kruger Love and Light column Henry Drummond, the Scottish writer and lecturer wrote this You will find when you look back upon your life, that the moments when you have truly lived , are the moments when you have done things in the spirit of love. Henry Drummond was born in 1851 and lived until 1897.
  • Rona Kruger  Love and Light column
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Friday, October 17, 2014

Sunday, October 12, 2014

This can be made two days ahead.

Buy beets, sweet potatoes, yams, carrots, cauliflower, onions, garlic eggplants. potatoes zucchinis,pumpkin and mushrooms. For flavors use parsley, rosemary, basil, tarragon and mint leaves. Where possible use fresh vegetables and herbs.

I wash the vegetables. The hard ones like beets, sweet potatoes and potatoes are steamed for five to eight minutes and then prepared for baking. Garlic are cut in half and sprinkled with olive oil for baking. The onions are peeled and baked whole Pumpkin, egg plant and zucchinis are sliced carefully and mushrooms are placed in a   separate dish, spiced and sprinkled with olive oil and a little juice of onions and garlic.
Arrange all the vegetables on a large baking tray that has   been wiped with olive oil. Sprinkle the rosemary on the potatoes, a little cinnamon on the sweet potatoes and pumpkin, some tarragon on the zucchinis and  use salt and pepper, vegetable salt and sprinkled dried onions on the other vegetables. The cauliflower can be steamed and then put on the tray with a little grated cheese and  chopped almonds. 
Bake in a medium oven for forty minutes, but baste with the olive oil a few times.  Cool and refrigerate. You can warm these up to serve on Thanks giving day.


 Buy three cups of green   beans and cut up into  finger size pieces. Steam over water with a tea bag in it. Cut the zucchinis into angles pieces and steam as well Place these into an oven dish and cover with chopped parsley and some mint leaves. Sprinkle over a dressing of lemon juice, olive oil and mixed herbs. Grate a cup of Feta cheese over this and serve in  a large bowl.  You can add one or two nasturtium flowers as décor or a few chopped hazel nuts.


Cook five sweet potatoes and cut into finger shaped pieces. Cool Arrange on  a flat platter. Buy a hard yellow cheese and arrange pieces of even sizes in rows with alternating bread sticks. Serve with a dressing of half a cup of orange juice and half a cup of techina, blended with a little honey and pour over and serve.


Prepare wiped mushrooms, about thirty button mushrooms. You can use a variety of mixed mushrooms as well. Place them in an oiled oven dish.  Peel ten to fifteen baby onions and add them Use garlic cut in half and a few slices of kohlrabi. Mix in some chopped parsley and grated ginger. Add salt and pepper according to taste and sprinkle olive oil over all the vegetables. Cover and bake for twenty five minutes in a medium oven. Check and if the vegetables are soft, uncover and let it stand for a few minutes in the oven.
Serve this on a bed of mashed potatoes with lots of chopped parsley as décor. For a quick way, just split two French loaves and fill with the mushroom  mix
Thanksgiving ideas.

Today we are  cooking for meat, chicken, fish eaters ,vegetarian and vegan eating family and friends

We need new and fresh ideas. Find a few new recipes for Thanksgiving  All you need is three or four vegetables, fruits, herbs and spices.  The family like the old favorites, so do not leave them out.  Grandchildren look forward to what you always serve. Keep, the favorites as they expect them to be done.

Everyone expects mash, roast potatoes, pumpkin pie, cornmeal bread and the lovely  cakes you make like pecan pie and apple cakes.

New  ideas include.....
  Beets, mozzarella and mint leaves, sprinkled with pomegranate pips. Simply cook, peel and slice beets, Arrange with slices of mozzarella cheese, arrange leaves of mint over it all and sprinkle pomegranate seeds all over the plate. Drizzle on a little reds wine vinegar and a few drops of olive oil.  Serve with toasted squares.

Green beans, fried onions and  grilled mushrooms.   Cook beans add onions and mushrooms. Sprinkle with grated cashew nuts and a dressing of  oil and lemon juice, salt and pepper.

Sweet potatoes.  Cook four or five, peel and slice carefully. Arrange in a baking pan over a  bed of cooked whole wheat rice.  Sprinkle with olive oil salt and pepper, cinnamon and   toss in a few cloves.   Bake with  a little butter on the potatoes for ten minutes.   Serve hot

Carrots. Slice carrots lengthwise and cook them for five minutes.  Then saute them in a pan with olive oil,  chopped onion and garlic, grated ginger, salt and pepper, sunflower seeds and a teaspoon or two of honey. Glaze until brownish and serve over the  fresh green salad.

Polenta and mushrooms
  Cook polenta and arrange on a baking dish. Saute the freshly cut mushrooms with butter,  a few garlic cloves  , two red onions, thinly sliced,  salt and pepper.  Saute until nicely done. Then serve over the polenta with a rich tomato  sauce.  I make the tomato sauce by dropping a few tomatoes in boiling water, remove the skins and blend with an onion,  two cloves of garlic, some parsley, a teaspoon of soy sauce and a teaspoon of honey Blend all and heat to pour over the mushrooms and polenta.

Brussel sprouts  I cook two cups of these and add  crushed cashew nuts, grated cheddar cheese and a level mustard techina dressing.   Serve hot or cold.

Watch for further ideas   Love and light Rona

Wednesday, October 8, 2014

 THANKSGIVING BY NORMAN ROCKWELLDisplaying Norman Rockwell Thanksgiving.jpgrockwell.jpg
These are my daughters, Sel and Marcelle. Both are creative, have a sense of responsibility, work in fields of  teaching and  are able to inspire and bring pupils and people to their full potential. They have warm natures, are aware of the world and its needs, love animals, nature and people.  They are vegan/.vegetarian and make me reliase that these kind of people make a better world.  love and light Rona
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