Okay, all of you healthy cooks and whole foods gourmets out there. Here's your chance to show your stuff and contribute to the health of your fellow readers.
We're looking to beef up (lean, organic beef, of course) our online database of healthful recipes. As an incentive to gain your help, we've kicked off the Oregon Healthy Living Healthful Recipe Contest.
To enter, fill out the entry form on page 21 of this month's magazine. (Entry forms are available also in the Mail Tribune, and online at OregonHealthyLiving.com.) Send the form to us along with one of your favorite healthful recipes, and you are eligible to win.
We're defining "healthful" broadly here. Your recipe can be heart healthy or diabetic friendly. It can feature organic ingredients or whole foods. It can be macrobiotic, vegetarian, vegan, ayurvedic or any other type of cuisine. It can be for breakfast, lunch, dinner or dessert. Write it on an index card, photocopy it, type it, or (and this would be our preference) enter it online. Just make sure it comes with the entry form so we know how to reach you.
You may enter as many recipes as you like (though each needs a form attached).
For taking the time to share your knowledge, you'll have a chance to win one of three amazing prizes that any cook would love.
Grand prize is $650 worth of pre-packaged meals from Dinners Done Right, which includes three 12-meal pick-up packages (36 fully packaged meals). The next two prizes are $250 worth of gift certificates from Ashland Food Co-op, and a $250 gourmet-food gift basket from Jacksonville Mercantile.
We are not going to "judge" the entries, so you don't have to be "best" to win. You just need to enter. All of the recipes we receive will be entered into our searchable, online Recipe Box, which already contains nearly 2,000 recipes.
To get the ball rolling, I'm offering you one of my favorite recipes, Crunchy Blueberry Crisp, which is adapted from "The Natural Gourmet," by Annemarie Colbin. I attended two days of lectures and cooking demonstrations from Colbin back in 1990 and I'm still using her recipes. Now I'm sharing it with you.