Saturday, September 24, 2016

Buddha Bowl

Buddha Bowl
Buddah Bowls are a great way to use up leftovers.

Today on the menu

Layered from bottom up

sauteed kale
green onions/garlic

cooked in veggie broth then added pre-made shredded kale/green onions/zucchini and black beans/garlic/spicy seasoning

lentil soup/porridge
 veggie broth/ red and french green lentils/ shredded carrots/onion/garlic/ salt/ pepper/spicy seasoning

red onion
jalapeno's and shredded romaine were added this after the pic was taken

I like it Hot!!!

Check out your fridge and see what kind of Buddha Bowl you can come up with.

Spearmint Sun Tea

Today, I am making Spearmint Tea with dried leaves from last year's CSA season.

Our CSA started a couple of week ago.  
Some of the items we received were:
green onions
head lettuce
swiss chard
spring mix
lemon balm

Saturday, May 21, 2016

Caesar Salad with Avocado and Chickpeas and Kombucha Recipe

Rise and Shine Smoothie

Homemade Almond Milk
Vega One Chocolate 
Swiss Chard

Blend & Enjoy!

Brewing Kombucha

Filtered Water
4-5 bags of Organic Oolong Tea
1 c. Organic Cane Sugar

Kombucha Scoby
1/2 c. kombucha from the previous batch

 Bring  approximately 3 c. of water to a boil and remove from heat 
add the tea bags
steep tea bags for 10-15 mins.
add sugar while tea is steeping and stir until dissolved 
this will make a concentrate

Let cool to room temperature then  pour the cooled tea and more filtered water into gallon jar leaving head space for your scoby and a 1/2 c. of previous kombucha batch
Also..leave space at the top of the jar to allow for breathing room after the scoby has been placed in the jar

Lay the Scoby on top and then pour 1/2 kombucha over it 
(Be sure that your new brew is room temp before adding your scoby or else it could kill your it)

Cover the opening with a cloth or paper towel that permits airflow and secure with rubber band
wrap the jar with a towel and place it in a quiet area so that it is not disturbed
I keep mine in the cupboard
Ferment for 7-14 days
Taste test until desired ferment is achieved
Then remove scoby and 1/2 c. of liquid for next batch and bottle the rest

After you bottle your kombucha you can add ginger and/or berries to flavor and help to make it fizzy
Let it ferment for 2-3 days more on the counter and then place in fridge & enjoy!

Be sure to sterilize all equipment and containers to keep your scoby healthy and mold free !

Second Ferment

I added fresh ginger and a blackberry to each bottle

Caesar Salad with Avocado and Chickpeas

romaine lettuce
diced tomato
diced avocado

Caesar Dressing

3/4 c. raw cashews
fresh or dried basil to taste
1 T. nutritional yeast
3-4 garlic cloves
1/4 t. Himalayan salt
1/4 water
1/4-1/3 c. lemon juice
1/4 t. dulse flakes
lots of cracked pepper

Blend in high speed blender like a Vita Mix until smooth & creamy  
add more water if needed for desired consistency
this dressing will thicken after it sits awhile

Saturday, January 16, 2016

New Year....New Life

January 16, 2016

I am doing my spring cleaning a little early this year. The cleaning I am working on is my diet.  I have been in this process for a few months now. 

I have been gradually coming out of a black hole that I got sucked into many years ago. 
There is a lot of chaos inside a black hole.  It's a place of nightmares.  
Now I am on the other side heading towards life
...after you get out you go through a process of looking back and figuring out what happened. Then you stay paralyzed for a time because you now understand what was really going on. Your reality is shattered and.... your still breathing.... and your not sure if it is your last breath because your life has literally been sucked right out of you during this insidious process by someone you loved.

This is my picture of severe trauma. Your picture may have a different story line or Lord willing you have not experienced trauma like this.  
For me, my health deteriorated over the course of years
 and then afterwards I lacked the ability to care for myself properly and I really didn't care anymore.  I did not  care for myself by doing the things that I knew would lead to good health and sustain it.  I was stuck.

Now,  I find myself in a place where I am moving forward on my path . A path that leads to life....spiritually, mentally and physically. 
First....Seeking the Omnipotent God who made us and who cares. 
Looking to scripture which builds up the mind and gives light in the dark places.  

Ultimately He gives life and health to the body,  but he gives us a free will to choose.   I believe that much of our physical health lies in the choices we make....
  Such as what we eat and drink, how and if we exercise, getting sunshine, who we surround ourselves with (positive or negative), etc.
Of course there are genetics, birth defects, particular illnesses and accidents that contribute to our health, but for most of us, I believe for the it lies with our choices.
  I am choosing to make positive choices as I move forward in my healing. Choices that will keep me close to God and  choices that move my body towards wellness.
When I started this blog my intention was to track what I was eating, so that I would have a record to examine when my symptoms would flare up.  I avoided those things that caused harm to my body.  This was very successful and my health improved as I discovered what those offenders were.  I began tagging all of my recipes so that I could refer back to them.  I added other helpful info on here that helped me along my journey.  I posted about the Community Supported Agriculture group that I was a part of for several years.  Then I shared about helping a farmer get a CSA started in my community and hosted it at my home.  I shared recipes using the veggies we received in our baskets hoping to get you excited about supporting your local farmers.

Then I checked out..... and I have been on a journey of sorts...
 leading me to a journey of discovery

Today, I am going to begin a new journey on this blog.  A journey back to wellness.  This is mostly for me, but if it helps or encourages one person, then that is my hope. Therefore I am leaving this blog public.   I will be re-posting some of my recipes and hopefully I will be adding some new ones.   
I am also endeavoring to resume consistency with my physical exercise.  Because of the state of my health over the last few years and recurring injuries I have not been able to stay consistent.  So, here's to consistency and no injuries! Praying for God's favor.
I have placed my rebounder in the living room, so it is ready for action.  I like to keep it on the floor and in my path so that I have to walk on it, to get over it.  When I make a pass I do a some jumping to give my lymphatic system a good shakedown.
A couple days ago I did a workout that left me quite sore, so today I did some extra stretching along with Yoga and Pilates.  Oh, how I love yoga.  I don't know why I am so amazed at how wonderful I feel afterward.  Maybe someday I will get back to teaching, but for now I am the student.

Today I did my prep work for this week. 
Here is a list of things I made today.

Cleaned and cut fresh veggies: diakon radish, cucumber, carrots, peppers

French Lentil and Black Rice Casserole

A large amount of quinoa, I divided it in half.  Half of it I left plain to create meals this week, for the other half I sauteed mushrooms, carrots, red bell pepper, kale, broccoli, garlic and onion in little olive oil then added it to the other half of the quinoa...added salt, pepper, Hungarian paprika, a dash of cayenne pepper and a splash of lemon juice.

Beet Salad 
(recipe on sidebar)

Pea Salad with celery, red onion, Balsamic Vinegar, EVOO and Walnuts

Brown Rice

Boiled Eggs

Tonight's dinner was Scrambled Tofu and Roasted Potatoes. 

I made the scrambled tofu with spinach and red pepper and lots of spices and roasted cubed red and sweet potatoes, seasoned with garlic, paprika, salt, pepper and cayenne.  There are some leftovers from this meal that I may add to my lentil rice Budda bowls this week. :)

Breakfast tomorrow will be a Low Glycemic Chocolate Chip Mint Avocado Smoothie 

 Lunch.. I plan to have my Favorite Blended Soup (recipes below) with 
  some crackers that I  made with almond pulp leftover from making almond milk.  
If I feel like I need the extra protein I will have a boiled egg with my soup.

To make the Almond pulp crackers I blended a zucchini, red bell pepper, carrots, salt, pepper and a little water until smooth.  Then I mixed it together with diced sweet red onion, ground sesame seeds and sunflower seeds.  I spread it on dehydrator sheets and scored it like crackers and dried it until I was able to peel it off the teflex sheet and turn it over and then dried it until crispy.  
 I do not measure when making crackers...sorry.  I follow my intuition from many years of watching my grandma cook and bake without measuring or using a cookbook.

Dinner will be French Lentils and black rice casserole (recipe link on sidebar labeled Lentil rice casserole) over fresh baby kale, chard and spinach and topped with avocado.  Maybe a salad or some roasted baby Brussels sprouts. 

Snacks for tomorrow, if needed are: 
diakon radish, carrots, cucumber, baby heirloom tomatoes, kalamata olives (veggies tray is already made), choice of raw nuts: Brazil, walnut or almonds. 
If I feel the need for something sweet, I may have a date and stuff it with a pecan or walnut.  God's candy...that's what I call it.  It's the best candy bar ever!

May you be blessed with good health and a happy heart!

Chocolate Chip Mint Avocado Smoothie
low glycemic

In blender:

2 c. homemade almond milk
2-3 c. raw  spinach
1-2 T. raw cacao powder
3-4 drops of peppermint essential oil
2-3 brazil nuts or some walnuts or 1/2 scoop of Vega Protein powder

blend and then add:

1/2 frozen avocado cut into chunks

blend again and then add:

1 c. frozen blueberries
2 T. raw cacao nibs
stevia to taste

blend to a creamy consistency and enjoy!!!

My favorite Blended Salad/Soup

super greens blend 
(kale, chard, spinach)
Serrano pepper
lime juice
topped with dulse flakes
Optional: top with diced avocado

add just enough water to make a soup consistency to your liking
I like mine with a bit of texture, so I leave it with small pieces to chew on but with a soup like consistency
vary the ingredient amounts according to your taste and use what you have on hand
blend and enjoy!

Friday, October 24, 2014

Kimchi Recipe Using CSA Veggies


                                       1/2 of a large Chinese cabbage shredded
                                                       3 carrots shredded
                                                          1 red hot pepper
                                                            diced onions
                                                              2 t. salt

Mix all ingredients in a large bowl.  Remove 1/2-1 c. of mixture and place in blender.  Add enough water to make a brine.  Take mixture from the bowl and fill glass ball jars.  Pack mixture down but leave 2-3 inches of head space.  Pour brine over contents of jars and cover.  Leave at least 1-2 inches of headspace.  Leave jars on the counter in a warm place for 2-4 days to ferment.  Check at two day. Then day 4, or a week (the longer at room temp, the stronger the taste/smell). Whatever tastes the best to you is how long you ferment.  Once the flavor is to your liking, place in the fridge. Kimchi will continue to ferment in the fridge, but the process will slow down.

Besides being a yummy condiment to your meals, fermented food has multiple benefits.

Here is what  Dr. Mercola has to say about some of the benefits of eating fermented foods in his article, "The Incredible Health Benefits to You of Traditionally Fermented Foods"                    
January 03, 2004

The Wonderful Health Benefits of Traditionally Lacto-Fermented Foods

Olives, pickles, grass-fed cheese, wine, yogurt, sauerkraut, and the seasoned, aged sausages the French call "charcuterie" are some of this category's most popular delicacies.
Though the term "fermented" sounds vaguely distasteful, the results of this ancient preparation and preservation technique – produced through the breakdown of carbohydrates and proteins by microorganisms such as bacteria, yeasts, and molds – are actually delicious. Even more so, they are so beneficial to overall health that some of these "functional foods" are now considered to be "probiotics," increasing your overall nutrition, promoting the growth of friendly intestinal bacteria, and aiding digestion and supporting immune function, including an increase in B vitamins (even Vitamin B12), omega-3 fatty acids, digestive enzymes, lactase and lactic acid, and other immune chemicals that fight off harmful bacteria and even cancer cells. 
Read the full article here 

What are you doing with your CSA vegetables? 

Eat Well & Be Well,


Friday, May 9, 2014

A Tribute to My Mom for Mother's Day

My life has been a whirlwind of change over the last couple of months.  Some of the changes are grievously sad.  In the midst of sadness God gave us a Blessing.  My daughter became a mom for the first time and I became a grandmother to a beautiful little girl...Belle.

In March my mother passed away unexpectedly.  This has been the saddest experience of my life.
I miss her everyday.  We had a thing where she would call to check in and let me know she was okay....and still among the living.   
I miss those calls...the sound of her voice and her humor.  She was one of the funniest people I've ever known.  I only lived with my mom until I was nine years old and because of this we had a unique relationship.  We became friends.  I could tell her anything and she would do the same.  My mother had a very difficult childhood and it continued throughout most of her life, but she was a survivor and would plow through.  Perseverance is one of the greatest things that my mom taught me and I hope to pass on to my children.
Her greatest love in her life was her children...I am the oldest, then Ed, Joe and Esther (Esther passed away at 5 yrs. old)..and her grandchildren. She loved us more than anyone in the world and we knew it.
Whatever was going on in our life, she would be there and do whatever she could do to help or assist us, no matter the cost to herself.
This Mother's Day I am aching for my many things I want to tell her and do with her.
For now, I will look at her picture and remember her life and the love she gave and trust that I will see her again thanks to my God and Savior for the Mother that he blessed me with.
Linda L. Bonta
January 21, 1943
March 14, 2014

Thursday, January 16, 2014

Eats..Treats..and Detox Juice

In Vita Mix blend this mixture until smooth:
1 c. fresh almond milk
2 handfuls of fresh spinach
1/4 to 1/2 avocado
2 t. raw cacao
1 heaping teaspoon of Lucuma (has a sweet malt & carmel/butterscotch flavor)
English Toffee Stevia to taste
1/2 of a frozen banana
Blend until thick & creamy so that you have to eat it with a spoon
If your mixture is too runny add one ice cube at a time until it is thickened
1 can of full fat organic coconut milk
vanilla powder or extract
chill the coconut milk
remove cream from can: you can do this by scooping out the cream or you can drain off the liquid by inserting a knife into the cream and pouring off the liquid first and then scoop out the cream
Place the cream into a Magic Bullet/Nutri Bullet or small food processor and add vanilla to taste and whip until smooth & creamy.
Place in the fridge to set or use as is

Nori Sheets
Cashew cheese
Coconut Aminos
Spread Cashew cheese onto nori sheet and top with veggies of your choice and roll, seal & let sit for a few minutes to moisten the sheet so that it holds together

This is one of my favorite Cheeses to have on hand at all times!
2 c. soaked cashew
2-3 garlic cloves
1/2 t. salt
1/4 c. lemon juice
1/2 c. water
3/4 c. nutritional yeast
 1/8-1/4 t. turmeric to add color
 1/4 t.dry mustard
Blend in Vita Mix until smooth & creamy
You can use this as a dip, spread or a topping for broccoli, cauliflower or pasta

Now after all that yummy food it is time for another cleanse.
This juice contains:


Monday, November 11, 2013

Gluten Free Summit

Click on the picture above to register.  It's FREE!

Educate yourself about Gluten and it's effects on your health.

The Gluten Summit Begins Today!!




I have learned more about gluten and it's effects on health from Dr. O'Bryan, than any other source.  He is an expert in this field and has a passion to educate patients and doctors about this topic.

Gluten related disorders are increasing. Many people have gluten sensitivity and do not realize it.   I encourage  everyone to try, for a short period of time, to remove gluten from their diet and see how they feel. It would be ridiculous to say that gluten is the cause of everyone's symptoms or health issues, but I am confident that it's sensible everyone at least consider if gluten is helping or hindering their health. The neurologist, Dr David Perlmutter, M.D. states "Gluten is this generations tobacco". And cardiologist Dr William Davis, author of Wheat Belly states that gluten may impact heart health. Both of these MD's, and many more have participated in The Gluten Summit. Starting TODAY, Dr. Tom O'Bryan TheDr.Com is providing a wealth of cutting edge information on gluten related disorders and I encourage you to take advantage of this free online information while you can. I have been privileged enough to have already heard a couple of the interviews and they were fascinating and ground breaking. If you are confused about what gluten related disorders means, if you are considering going gluten free, if you have poor health (not only digestive issues) if you have someone in your family who is celiac, if you or anyone in your family has an autoimmune condition, depression, IBS, acne, brain fog, infertility, ADHD, fatigue, Hashimoto's Thyroiditis, schizophrenia, arthritis, migraines, neuropathy...etc...! More than 300 symptoms could be caused by the consumption of gluten, yet a very small percentage of the population knows it could be fueling the cause.
It generally takes 10 years to get a proper diagnosis. Instead of waiting 10 years, listening to this information could just help you or someone you care about to dramatically improve their health. Being gluten free is hard, at first, yes. But being ill is much harder. I do not endorse any fads or diets. This is science and, everyone should have access to this information. To get FREE access, click here:   to your health~



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