Serving Clovis, Portales and the Surrounding Communities
Serving Clovis, Portales and the Surrounding Communities
Information on re-entering the workforce, mindfulness, and growing herbs for cooking will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).
Lance Heft is a businessman, author and entrepreneur and has written a book titled "Your Turn to Win." Lance will talk about tips for women re-entering the workforce, or working from home in a “home-friendly” business. He'll also explain a key point that prohibits most people from pursuing their dreams. Heft is from Collegeville, Pennsylvania.
Michelle Ontiveros is a clinical mental health counselor, and she’s going to explain what mindfulness is and why it’s so important to keep us calm and self-regulated. She says it’s important to be aware of our physical and emotional state. She’s from Clovis.
Connie Moyers is a retired extension home economist, and she’s going to talk about growing herbs and then share some recipes and ideas for using them. Some of her ideas include making pesto, cucumber salad, cilantro dressing, and other tasty treats. Moyers lives in Clovis.
Information on cooking with Freekeh foods, using rayon from bamboo in sewing and crafts projects, and the benefits of eating fresh and dried figs will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Bonnie Matthews is the co-founder of Freekeh Foods, and she says parents love Freekeh because it provides children with essential nutrients, and kids love the name and the flavor. She’ll demonstrate several ways to incorporate Freekeh grains into other recipes. She’s from Minneapolis.
Judy Novella is with Fairfield Processing Corp. in Danbury, Connecticut, and she will talk about the strict requirements regarding rayon from bamboo and how all products made from bamboo are under close scrutiny by the FTC due to deceptive claims about the product.
Karla Stockli is the CEO for the California Fig Advisory Board, and she’s going to talk about the many nutritional benefits of consuming fresh and dried figs. Ounce for ounce, figs provide a nutritional punch that is hard to match by any other fruit. Stockli lives in Fresno, California.
Lemon balm pesto
2 cups lemon balm leaves, tightly packed
4 garlic cloves
1 cup shelled walnuts
1 teaspoon salt
1 cup extra virgin olive oil
6 ozs. grated Parmesan cheese
Fresh ground black pepper
Rinse lemon balm, let soak until needed. Peel garlic, place in food processor while it is running until minced. Pat dry lemon balm, remove leaves and put in food processor or blender. Put walnuts and salt on top of leaves. Process until finely chopped but still a bit rough. With machine running, slowly pour in olive oil. Stop machine and add parmesan cheese. Process briefly to mix. Taste, add salt and pepper as needed. This pesto is light and lemony, and a perfect pasta sauce in summer. Also a great sandwich spread or as an appetizer. Lemon balm brings a calm and peaceful feeling.
How do I can oil with herbs? Can I can pesto?
Herbs and oils are both low-acid and together could support the growth of the disease-causing Clostridium botulinum bacteria. Oils may be flavored with herbs if they are made up for fresh use, stored in the refrigerator and used within 2 to 3 days. Fresh herbs must be washed well and dried completely before storing in the oil. The very best sanitation and personal hygiene practices must be used. Pesto is an uncooked seasoning mixture of herbs, usually including fresh basil and some oil. It may be frozen for long term storage; there are no home canning recommendations. (National Center for Home Food Preservation)
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:
