Broccoli Salad

Broccoli Salad

1 head of broccoli~chopped

1 red onion~diced

handful of raw sunflower seeds

handful of organic Thompson raisins

Dressing

1/4 c. raw honey or raw agave

1/2 c. lemon juice

1/4 c. extra virgin olive oil

Himaylayan salt

blend dressing ingredients in blender and pour over salad and marinate

**thought I better get a picture of this before I ate it all... :):):)

I also made some

Cauliflower Salad

1 head of cauliflower~corsely chopped

1 bunch of green onions~chopped

cilantro~to taste

Himalyan salt~couple twists of the grinder

lemon juice

extra virgin olive oil

I didn't measure the lemon or olive oil...I just pour it lightly over the salad ingredients then mix it up...

Heirloom Tomato Salsa & What are you Passing On??

Heirloom Tomato Salsa

2 red heirloom tomatoes

1 large yellow heirloom tomato

1 red onion

jalapeno

cilantro

lemon or lime juice~splahs

Himalyan salt

We've been busy with school starting up and finishing up our summer classes.  If it wasn't for the heat we are having I'd think we were having an early fall.  We live in a wooded area and the leaves are falling so much we are going to have to get up on our roof to clean the gutters out.

My daughter and I went for a bike ride today.  The sun is hot and there is a nice breezy wind that kept us cooled.  Remember to engage your children in fellowship and in some fun physical activity. 

They need to know we desire their company and value them...just make sure you do something that they will enjoy doing.

For inquiring readers out there I am still doing th P90X~lean.  I'm on my second round.  I am not as intense about it as I was in the beginning.  On the two days I work, I do not do it .  I have a family to care for and when I'm gone, I want them to remember I put them before P90X. 

Exercise is important but I do not want to make an idol out of it.  I am exercising for Health~ primarily. Yes, I think it would be cool to look like a fitness model...but I want to love on my family and take care of the needs of life...and since we eat a primarily raw diet, I find that I spend a great deal of time preparing, (uncooking or juicing), shopping or making pick ups at different locations to have on hand healthful foods that do not break the bank.

Some do not understand why I take the time to  make all the foodstuffs that I do...well....I have been on the end of ill health** and it costs more ...time away from my family...focusing on illness can be very consuming for those that are close~all of our choices focused on how I felt, what I would be able to do....loss of communication with those I love~since everything was centered around me, I missed out on just being with them and didn't get to enjoy what was going on in their life...and $$$...doctors, frustration, pain and so many other negatives....yes, my family got to serve me, which is a good character developer for them...BUT...I like living, participating in LIFE and feeling good....that is why I do the things I do....I have had enough of participating in illness...so as much as I am able with the restored health and knowledge God has given me, I will continue to hang out in my kitchen and strive to live healthfully, so that I can teach my children an alternative to the culture we live in and in the process I hope to encourage others and be a help to them.

If you think about it..a hundred years ago or so people spent a great deal of time growing, harvesting, preserving and preparing meals....so what if I miss out on some of today's media attractions....I'm probably better off for it...there is so much pollution out there....pollution not only for the body, but for the mind....Most of the time the things we have allowed to pollute us, we pass on to our children...whether in body~by what we eat, or from our minds by what we have allowed into our thoughts.

May we be endeavoring to pass on good, positive and life giving things to our children or those in our sphere of influence.

What are you passing on~

**I do understand that not all ill health is self inflicted by diet or lifestyle and these comments are not directed at anyone.  I am speaking from my own experience with ill health and my journey to a more healthful lifestyle.

This has been a journey..... and it is one that I am still traveling.  I have not arrived.  I am just in a better place than I used to be.

Dehydrating and Beets, Greens, Red, Yellow and Bulgar Salads

Here is what is in my dehydrator today~

cilantro

basil

red and yellow peppers

okra

Beet Salad

1 bunch of red beets~peeled and shredded

2 large cloves of garlic

himalyan salt

clove powder

lemon juice

extra virgin olive oil

Cilanto Tabouli Salad

small bunch of cilantro

bunch of chives

 yellow pepper

3 small roma tomatoes

3 celery stalks

1 c. cooked quinoa

cumin

black pepper

2 t. dried peppermint

lemon juice

extra virgin olive oil

Himalyan salt

Next up~ Crunchy Pea Salad with Pecans

Crunchy Pea Salad with Pecans

1 bag of frozen peas

1 c. cooked or sprouted quinoa

1 small yellow pepper

1 small red pepper

1 c. raw pecans

1 small red onion

oregano

basil

italian herb blend

garlic powder

Himalyan salt

lemon juice

extra virgin olive oil

Mung Beans

CSA share, Co-op & Bulk produce order today~

Once a month I have to pick up our CSA share at one side of town and our Bulk produce order and Co op order on the other side.  Needless to say I've been busy.

Pictured above are some beautiful sunflower sprouts I got  from my produce order...here is the rest of the order I picked up:

Bulk produce order

5# organic gala apples

12# of organic granny smith's

1 case of organic celery

6# of ginger root

6ct organic heads of romaine lettuce

6 Liters of Volcano 100% Lemon Juice~organic

sunflower sprouts

Co op order from UNIFI

case of Ezekiel 4:9 sprouted tortillas

5# Daiya mozzarella cheese

5# Daiya cheddar cheese

9# Once again Raw Almond Butter

 

CSA share

cantaloupe

watermelon

bunch of beets

pickling cucumbers

bag of variety tomatoes

large heirloom tomato

6 ct. bell peppers

bag of green beans

okra

parsley

basil

chives

I have pictured below a bag of 2nd bell peppers that are extra~free for the taking and as I said in a previous post, not many people want to take these marked peppers....and we had two big crates of them available at pick up today....so tomorrow a.m. if there are any left over I will be getting them.

My plan is to juice many of them, but I am also thinking about dehydrating some.  I usually just run them through my food processor to slice them. I place them on teflex sheets place in the dehydrator until done. They dry up nicely.  They can then be added to soups, chopped up in salads or nut pates.

This is a picture of the bag of 2nd peppers

as you look at these watermelons remember they are organic heirloom melons and below the melons are jars of coconut water kefir

some of these peppers are seconds from last week's share that I haven't used yet and the ones in the bag are choice peppers fromt this week's share

heirloom tomatoes, pickling cukes and beets

beautiful okra~I like to cut this into 1" pieces and dehydrate it...surprisingly it dries quickly and is very crunchy.  I like to use it as salad toppings

***all items listed are not pictured as I had already put most of them away...too tired to bring them out for the camera

Chocolate Milk, Dulse, Cheesecake, Bell Pepper Juice, etc...another nutty day in the kitchen..

Chocolate Milk~Raw

2 c. fresh raw almond milk

4 dates pitted

2 T. raw cacao powder

1 t. vanilla

4-6 ice cubes

Blend until smooth an a bit frothy

makes 2 servings

My daughter was craving some chocolate milk and this really hit the spot! 

DULSE

It is not often you make acquaintance with people who like seaweed.  This past week I talked with someone else who appreciates this yummy stuff and since I was getting some out to share I thought I'd just take a picture of my stash.  It has been store in a box secured tightly in plastic so it has settled.  It pull apart in strips that can be eating as is...thanks to another friend who turned me on to eating it this way....or you can soak it in filtered water and put it in salads or add it to soups.  I prefer it raw and chewy!  It satisfies my taste for salt and it is better than potato chips.

I also use Dulse granules to sprinkle on some of my foods when I don't want to chew it.

If you want to know a bit more about dulse and other seaweeds check out this article.

Dulse is a natural source of iodine, essential for thyroid gland health and thyroid hormone secretion.

It is extememly high in B 6 and B 12, iron, potassium, fluoide. It is low in sodium, unlike other seaweeds.

It contains C, E, A, calcium, magnesium, dietary fiber and protein.

Eggplant Bacon

follow the link above for the recipe

Today I was busy in my kitchen.  I was trying to hurry along...so I made my eggplant a little thicker this time...I really like to slice it thin so it is more crunchy...I'm going to leave it in the dehydrator overnight to see if it will dry to a more crunchy texture.  It is still good!

P.S. `next day~perfect bacon...I won't be cutting it thin anymore...it was hearty and crunchy... :)

Raw Cheesecake

Crust

1 c. of soaked and dehyrated raw almonds

4-6 dates

blend in food processor until it sticks together and press in springform pan

Filling

1 1/2 c. raw cashews~soaked for a couple hours and drained

1/3 c. lemon juice

1/3 c. extra virgin coconut oil~melted  (set in dehyrator if needed)

1/3 c. raw honey or raw agave

1 t.  vanilla extract

2 twist o Himalyan Salt

Place all ingredients in the food processor and process until smooth and creamy..you may need to scrape the sides down

after assembly~cover an place in freezer until ready to eat. Then sit out for a couple mins before slicing.

I made this for tomorrow, when I will make some chocolate sauce to drizzle over top each slice.

Chocolate Sauce

raw cacao powder

raw honey or agave

vanilla

water to thin

I'll try to take a photo tomorrow if I can before the eaters come.....

Taco Meat

4 c. soaked raw walnuts, drain water

3-4 T. Bragg's Liquid Amino's

2 T. cumin powder

2 T. coriander powder

1 heaping T. dried cilantro

process in food processor for a few seconds until it looks like hamburger meat.  remove and add :

1 c. frozen corn or you can use raw corn

this is quite a bit of taco meat.  It will last our family for a few days of raw taco's

Raw Taco's

use romaine lettuce leaf as the shell top with taco meat, chopped tomato, diced red onion, mock sour cream or tofutti sour cream

I will also use it as a topping for

Taco Salad's

shredded romaine

taco meat

diced tomato

red onion diced

diced jalapeno

squeeze of lime

mock sour cream~optional

I also made 3/4 gallon of Bell Pepper Juice Blend  today~

2 bunches of celery

5 small on the vine tomatoes

the big bowl of bell peppers picture the other day in a previous post

1 bunch of carrots

juiced these items and then added:

pinch of cayenne peper

shake of allspice

4 oz of lemon juice

2 T. Bragg's Liquid Aminos

I made some ~

Almond Cheese Stuffed Bell Peppers

2 C. almond pulp~leftover from making almond milk

2 heaping T. of dried onion

1 T. dried dill

1/4 c. lemon juice

1/4 c. extra virgin olive oil

couple twist of Himalyan salt

1 small red bell pepper diced very small

Mix and place in a glass jar in the fridge.

we stuffed bell pepper halves with the almond cheese for lunch and had some cherry tomatoes on the side.

you can also eat this with raw crackers or Mary's Gone Crackers

Review on FOOD SHOULD TASTE GOOD Tortilla Chips

I love corn chips...they are one cooked food I don't think I ever want to give up.  I have eaten almost all brands of corn chips.  Most of the time I consume baked corn chips.  They are pretty bland...but not this one!!

FOOD SHOULD TASTE GOOD got it right!  These chips are baked, gluten free, trans fat and cholestrol free, kosher, all natural, low sodium, no preservatives, no msg and NOT GENETICALLY MODIFIED.  They are certified by the Gluten Free Certifiction Organization.  The best thing about these chips is that they are packed with FLAVOR....and they are BAKED... I cannot say enough good about these chips..go get some and try them....

I love the Jalapeno because I like my food a bit spicy.  I have also tried the Olive...seasoned with black & green and kalamata olives....yummo!! 

Other flavors include: Chocolate, Multi-Grain, Sweet Potato, Buffalo and The Works

They are a green/eco friendly company to boot!!!

check out their site for more info and to find a store and to receive coupons

Here is a little history about the company from their site~

CEO and founder Pete Lescoe created Food Should Taste Good, Inc in 2006 with the goal of making a unique new snack with great taste, healthy ingredients, and sophisticated flavor - the qualities he is most passionate about in food. Based in Needham Heights, Massachusetts, Food Should Taste Good, Inc is a small company and growing fast.

With a brand name that says it all, Food Should Taste Good chips are made from the highest quality, all-natural ingredients baked into the chips. All chip varieties are gluten free, cholesterol free, have no trans fats and do not use genetically modified ingredients (GMOs). They are also certified Kosher, low in sodium and are a good source of dietary fiber. The chips combine the crunchiness of a chip, the crispiness of a cracker,
and the dippability of a tortilla chip.


After saying all of this...I am not receiving anything from them to promote this product.  I found them in my grocer, tried them and had to tell ya.  With my digestive issues it is hard to find products to snack on that do not trigger my symptoms...this one does not cause me any digestive distress.. Yeah Rah!!
I just placed my order on Amazon.com for a case of Jalapeno.  They offer them on their subscribe and save program~12~6oz bags for $24.17..this reflects a 15% discount below their regular price of $28.43.  You can have them shipped every month, two months, three or six months...always free shipping with subscribe and save.
here is a link~THESE ARE A FABULOUS AND DELICIOUS CHIP/CRACKER SNACK/DIPPER!!!

Pea Salad & Lettuce Boats

Pea Salad

1 bag of organic frozen peas from Trader Joe's

1/2 red onion coarsely chopped

3 radishes cut into matchsticks

1 large clove of garlic minced

drizzle lightly with extra virgin olive oil

generous amount of organic balsamic vinegar

mix & let marinate for a bit

Lettuce Boats

romaine lettuce leaves

spread thinly with Vegenaise

topped with diced heirloom tomatoes & red onion

sprinkled with dulse granules

 I garnished my plate with organic red bell peppers strips

Update on Intentional Eating for Energy and Well Being~

since I began this phase of my journey back in April of this year I have gained muscle mass, strength and  increased energy.  The conclusion of this matter is you must eat sufficient amounts of healthful foods to flourish..and to time your meals according to your energy expenditure levels.

Prior to this phase I was not working outside the home, nor were my exercise routines consistent...therefore I required less food &  had less muscle mass/strength...sounds like common sense, huh...??.  If you are lacking energy and not where you would like to be physically, I encourage you to make a committment to begin working toward this goal.  Do your research, know your body and work out a plan or find someone to help guide you in the right direction....Get started.....be an example to other's...and if you have children...be a good example to them...

I've heard it said...."Whatever you do in moderation, your children will do in Excess"...scary thought....take it to heart and begin to make positive changes today.

Be the change you wish to see in the world~Gandhi

Lentil Recipes

Sweet Potato Lentil Soup

10-12 c. water

1/2 red onion chopped

4 garlic cloves minced

14 oz of lentils rinsed and drained

1/4 to 1/2 c. barley or wild rice or another grain of choice (optional)

4 stalks of celery chopped

2 carrots diced

2 sweet potatoes peeled and diced

2 t. rosemary

1 t. oregano

2 t. sea salt or real salt or Himalyan salt

1 t. Italian seasonings

1/4 c. Seitenbacher vegetable broth

1/4-1/2 c. nutritional yeast

strip of wakame or sea veggie of choice (optional)

put all ingredients in a pot and bring to a boil, then simmer until done

I try to make my soups early in the day and then place them in the crock pot on warm then they are always there waiting to be eaten

or my favorite way to make soup is to place all the ingredients in the crock pot overnight on a low setting and it will be done in the morning, then stir the ingreds and set to keep warm setting

 


Pictured above are some of the products used in my recipe.  Some items I purchase through my food co op.
I usually buy 10# of nutritional yeast from Red Star.  I like being able to get a deeper discount as we use this daily.  I like to sprinkle the yeast on air popped popcorn for a cheezy flavor.  Seitenbacher veggie broth is a great item to have on hand to boost your soups flavor and nutrtional value. It can also be used as a salt substitute.  It is available on Amazons subscribe and save for an additional 15% off.


Yesterday I had a good conversation with some acquaintances about diet and lifestyle.  It is such an encouragement when you can connect with like-minded people and meet new people that are concerned about their health and are making positive changes.  So in honor of them I am posting these two lentil recipes above and below.

Lentil Rice Casserole~this is Sue Gregg's Recipe...thanks Sue!

Amount: about 3 cups (4-6 servings)***I always double this recipe and use a 9 X 13" glass dish

Blend together in a casserole dish and let stand overnight or 7 hrs.
3 c. water
3/4 c. uncooked lentils, washed as needed
1/2 c. uncooked brown rice, washed as needed
juice of 1/2 lemon (acid improves release of nutrients)

Add just before baking:
3-4 T. Bragg's Liquid Amino's
1 small onion chopped (or 1/4 c. dried onions)
1/2 t. basil leaves
1/4 t. oregano leaves
1/4 t. thyme leaves
1/4 t. garlic powder

Bake covered at 300 degrees for 2-2 1/2 hrs. or until tender and the water is absorbed. Presoaking does ot speed the baking.
Optional:
Just before serving fold in cheese, top with parsley (for burritos serve the cheese separately)
3/4 c. grated cheese or for a vegan dish we use nutrtional yeast or Daily Cheeses

per 3/4 c. serving without cheese~ 304 calories, 16 gr. of protein (20%), 1.5% fat (4%), 59gr. carbs (76%:6.5 gr. sugars), 8 gr. dietary fiber, 868 mg sodium

My note~remember these are good carbs...this is what I call intentional eating for energy and well being
Add a big leafy green salad with a variety of colorful veggies and this is a complete meal.


                          You can also sprout your lentils and use them to top salad for a good protein

Directions for sprouting lentils

more info and recipes

Lunch today~

Fennel Kalmata Olive Salad

romaine lettuce

leaf lettuce

variety tomatoes

radishes

fennel

top with dulse granules, balsamic vinegar and extra virgin olive oil

sweet red onions would have been a nice addition to complement the flavors

Daiya Cheese Quesadilla

1 large sprouted grain  Ezekiel Tortilla

handful of Mozzarella Daiya Cheese

Toffuti Better than Sour Cream drizzled with Frank's Hot sauce

**sometimes I chop fresh jalapeno's and place inside tortilla before cooking

Sunburned Bell Peppers and Basil Pesto

Aren't they pretty? 

Yesterday, my dear friend that facilitates the CSA (community supported agriculture) group that I am a member of , gifted me with the extra's that were leftover from our weekly allotment.

The above pictured bell peppers were one of the items.  These peppers are what is called seconds, meaning that they are in some way not up to quality to distribute in our prepaid shares.  These peppers got sunburned, which means the sun burned spots on them.  Too hot!  They can be a bit unsightly as you will see in the picture below. Most people do not want them...not me!!  All that you need to do is to cut away the burnt part and you have a good pepper.  I will use these for my juice tomorrow.

They are organic, full of vitamin C and A. Check out this link for the nutritional profile of the bell pepper. Eat them, juice them or add them to your salads.  Bell peppers are part of the nightshade family. Some folks with arthritis do better by stayiing away from nightshades which include~tomatoes, potatoes, eggplant and bell peppers.  Remember each of us are unique, some may be able to eat them and others may not.  Listen to your body, it speaks to you~in responses...slow down and pay attention.

These peppers do not look pretty.  They do not have  mold on them, just blackend skin from the sun...some parts of them are actually charred and have turned a bit white.  Sometimes the sun burns a hole right into them....several of mine had holes.  As I stated earlier all you need to do is cut the burned part away and you have a perfectly good pepper as pictured at the top.

If you are on a budget or just thifty, go to your farmer's market and see if you can make arrangements for the next week to get a box or bag of seconds.  Farmer's usually just toss these into the compost pile...which is a good thing...but you may be able to make a deal and save some $$$ and get an abundance of produce for juicing or snacking.  Farmer's usually have seconds on cucumbers and zuchinni's too!  Don't be shy...get to know your farmer...who they are....how the grow the food....you just might make a new friend.

I have another dear friend that has been sharing some of her organic garden with me this season.  Today she gifted me with one of her basil plants and a variety of tomatoes.

I  divided it into two bunches, bound each with a rubber band and sprayed them off with the hose and air dried them outside  and now they are hanging in my dining room to dry and store for the winter.

Basil Walnut Pesto

I took a large handful of fresh basil leaves placed them in the food processor

about 1 c. of raw organic walnuts

3 garlic cloves

sprinked nutritional yeast on top

splash of lemon juice

a bit of water

a couple grinder twists of Himilayan salt

Blended until smooth and placed it in a squeeze bottle (thanks to Penni Shelton for the great idea!)

this filled a 12 oz. bottle full to the brim

no time for a picture today...I've been squeezing it on the fresh tomatoes my friend so generously shared with me

I found this to be a very satisfying meal today..

Click on the ingredients above to read about the benefits of these foods and ideas on how to incorportate them into your diet

CSA share today & Spicy Green Tomato Juice

CSA share for this Week~

1 eggplant
1 bag of potatoes
head of  leaf lettuce
6 bell peppers
1 yellow watermelon
1 cantaloupe
1 butternut squash

extra's
celery cuttings
lemon balm
2nd bell peppers ~I got about 8-10 small ones
2nd cantaloupes~I got to the pick up at the end of the day and there were an abundance of cantaloupe so I got several
red jalapeno's

I made a gallon of ~

Spicy Green Tomato Juice

14 small vine ripe tomatoes
4 very large cucumbers
3 bags of celery
added to juice:
4 T. Bragg's amino's
1/4 t. cayenne pepper
1/4 t. all spice
1/2 c. lemon juice

Green Juice and the Conclusion of my Liquid feast~

Thanks to my friend for allowing me to pick in her organic garden the other day! 

This was my Lunch today

Bed of spinach leaves

topped with a mixture of:

tomatoes

black olives

red onions

olive oil

balsamic vinegar

dulse granules

Purple Green Beans I purchased at one of our local farmer's markets

I was told they turn green when you cook them...it's true

Today was my juicing day in the kitchen.  I drink a lot of juice and do not have time to do it every day.  So I try to make enough to last a couple of days.

This juice was made with:

one huge zuchinni

5 small yellow squash

6 lemon cucumbers

5 large green cucumbers

3 granny smith apples

2 bunches of celery

3 very large pieces of ginger

1/2 c. lemon juice

liquid stevia

This made 1 gallon plus 8oz of juice

Here is a picture of my cubby above my stove where I obviously shove  many of my cooking/uncooking books.  I have several that do not fit into this shelf.  You will see several binders in the cubby.  I like to print off recipes from the internet or when I write my own I print them.  Then I place them in plastic page protectors and then into the binders.  These make great cookbooks that do not get damaged by liquids I spill while working in the kitchen . I just wipe them down if they get messy.

This is a constant eyesore in my galley kitchen.  I am very limited on counter and cabinet space.  I usually have a large quantity of glass jars air drying for juices and smoothies.  My hubs takes 4-5 smoothies a day to work and I drink juices daily.  As you can see I use my glass jars for storage of dehydrated granola, crackers and fruit.

Above the jars in another cubby (it was a mircrowave cubby) I use for herbs, some tinctures, green juice powders, and superfoods...and odds and ends.  Hidden in the back are more cookbooks. :)...looks like I need to give this cubby some organizing attention.

******

For about a week or so I have been drinking loads of liquids...smoothies, juices and blended soups/salads

At one time this was the bulk of my diet and I find that I feel better and have better digestive health.

For several days I drank only blended drinks and then went to juicing.  I am still drinking a lot of juice...I do prefer them over smoothies.  This is just my preference.  I have begun to add some solids to my diet because this is what my body is telling me to do.   

My intention is to continue consuming loads of liquids...wheatgrass/barley grass/spirulina., sea veggies...and some solid raw veggies, sprouts, limited nuts/seeds/avocado and lastly in small amounts steamed veggies and Daiya cheese quesadilla's...occasionally lentils and lentil sprouts.  This makes for me a happy tummy and gives me the energy I need.

During my liquid feast my intentions were to clean up and get out of my diet things I had allowed to creep in that were not things that were best for me....too many nuts...some grains...and sadly garbanzo beans...

Today I have had:

smoothie~raw almond milk, banana, cacao nibs, maca, 1 t. organic instant coffee

12 oz of RED HOT TOMATO JUICE~tomato, celery, cucumber, red bell peppers, lemon, bragg's aminos, allspice, cayenne

24 oz of green juice

Spinach tomato salad pictured above

Daiya Cheese quesadilla~Ezekiel spouted tortilla, Daiya mozz. cheese, jalapeno

Later today I will probably eat more of those tiny tomatoes and some of my red hot tomato juice.