You ever had fried squash blossom you should try it but it sounds like a
carb nightmare right here's the secret ingredient
pork Panko what is pork Panko you ever had pork rinds if you squash up
the pork rinds into a bunch of crumbs that's about what pork Panko is tastes
good looks great easy low carb
here's what we did hi this is Janice from PrevMed
i just got back from the farmer's market and bought some squash blossoms
and i'm trying to make a heart healthy gluten-free
squash blossom and this one is called Panko crusted baked
squash blossoms with garden herb ricotta because I don't go to the grocery store
I do pick up every two weeks and I have been doing that
since March 3rd my grocery day is not until Tuesday
so I'm using something I already had at home
which was a Philadelphia cream cheese with garden dip
so this recipe called for gardener ricotta mix but I'm using this
pre-packaged Philadelphia cream cheese mix because
my grocery day during COVID is not up and as I said I don't go into
the grocery i order online and do a pickup
these are baked and I've lined a baking pan with parchment paper
and then i've sprayed some Pam original spray on it and that's
how where they're going to be baked after I finished this
then I came along and I cut inch and a half into the squash blossom
rolled it back and clipped out the stamen I have to
portion up this cream cheese I'm allowed to have four blossoms
because Ford's trying another recipe with the other four blossoms so we're
splitting them up so now I'm going to add this garden
cream cheese to the middle
and then what I'm going to do is I'm going to
twist it the flower at the end to hold it in i guess it's just i don't
know how you twist the flower maybe like that don't be afraid
to get your hands in the egg and in the Panko
to get better coverage and you can see how that looks better than this first
one it may look better than any of them so
I'm gonna go back
and now I'm putting it on the pan looks kind of interesting well we will
see i am going to try one of these add a
little basil leaf and a little bit of parsley
I feel like picking it up like a popsicle stick
hot look good is it good you saw that little basil leaf that
Janice added at the end of that I think it was basil that came from her
hydroponic herb garden that she has sitting on the counter in
the kitchen she wanted to show you that this is my
little aerogarden which is coming at the end of all the
I had dill basil and parsley another endeavor during COVID-19 to grow
something fresh we don't have a land to create an outdoor
garden so I created this little table top so
as you can see these are nearing the end although the basil is still doing quite
well and I'm going to add a little bit of
basil and parsley to these just to add
some fresh kind of spices my a lot of my parsley is drying up but
here's a little green one that i can add
and I'm about to get new hydroponic
seeds so this is hydroponic it's just sitting in water
the dirt is in this you can see all the roots that have grown
probably the basil's better they have different lengths oh my gosh
those are thick roots in that basil they have different lengths of time that they
live this one is 21 to 28 days for the parsley
the dill was the shortest lived I think it was about 14 days
and this basil it sprouts in 12 days it doesn't say how long it lasts but that
is definitely the most hearty one you have plant food you put in the water
right yeah so this a red light comes on and
has a sensor every two weeks to remind me to add
distilled water which I've created with this water
filter and I filled up to this line but then I also added a cupful
of this plant food
door looks a little messy where it's filled
and that's every two weeks and I feel like I've had this for at least two
months this recipe which I printed off the
internet came from kelliesfoodtoglow.com again it was called
Panko crusted baked squash blossoms with garden herb ricotta
which as you know I substituted out for cream cheese
continue to get great feedback regarding the webinars and here's why
you know on the internet when you hear a webinar you expect for somebody to try
to sell you something we're not doing that we're trying to
tell you something people are coming in with their labs from Quest inflammation
panel OGTT insulin survey response
and then they're finding out do I have inflammation do I have insulin
resistance and where does that fit in terms of other folks we're
getting ready to start one for CIMT as well so again people are really
excited about finding out their own status looking forward to
seeing you there thanks