Posts Tagged ‘Recipes’

Slice 3 pounds carrots and put in boiling water for 3-5 minutes, keep crisp.

Chop 1 large pepper and 1 large onion. Mix in bowl with drained carrots.

Mix well in sauce pan:
1/2 cup oil. Sunflower or grapeseed oil work well.
1/2 cup sugar and 1/8 tsp pure powdered stevia
2/3 cup apple cider vinegar
1 tsp dill weed
1 tsp dry mustard
1 tsp prepared mustard
1 large clove garlic
1 – 14.5oz can Fire Roasted crushed tomatoes. I use Muir Glen organic

Heat to a gentle bubbling. Pour over veggie mixture. Refrigerate before serving. Best if you prepare the day before needed.


Sweet Leaf Tea Stevia Ext Powder Shaker, 0.9 oz

1 Cup Soy Milk

1 to 1-1/2 inch ring of fresh pineapple.

8 large frozen strawberries

1 tsp coconut oil

MSM  If you have never used MSM you start with 1/8 tsp and build gradually.

1 Tsp Merlin’s Herbal Magic Roots Elixir-find it on the same link as the Spirulina.  Great stuff.

1 Tbl powdered Spirulina

Stevia to taste

Blend it all together.  Enjoy a filling and nutrient dense liquid meal.  This is energizing and caffeine free.  It will help alkalize your body to boost your health.

This is my favorite black bean recipe.  I’ve discovered I prefer using dried black beans and cooking them in a pressure cooker.  Pressure cookers are a worth while investment.  I use mine for dried beans, brown rice, squash, and potatoes.  It cuts the cooking time down and the flavors are great.

I enjoy black beans and brown rice.  It doesn’t matter which you cook first they both keep and reheat well.  Together they are a great virtually fat free high quality protein.

I recommend organic as much as possible.

Black Beans:

Ingredients:  2 cups dry black beans                1/4-1/2 teaspoon cayenne pepper

2 teaspoons sea salt                       1-1/2 teaspoons fennel seed

Directions:

1.  Place beans into a pressure cooker and fill with enough water to cover the beans by 1 inch.  Bring to a boil without the lid and boil about 2 minutes.  Remove from heat, drain and cool about 1 hour.

2.  Add water to the beans again enough to cover the beans by 1/2 inch.  Add sea salt, fennel seed, cayenne pepper.  Put the lid on and set the pressure cooker on high or 15 pounds, depending on your indicator.  Bring to a boil and cook for 35 minutes.  Release the pressure according to the manufacturer’s instructions for your cooker before opening the pot.

Serve hot with brown rice.

Optional:  sprinkle with grated Colby Jack cheese and salsa.

Here’s great info I found on the health benefits of black beans.

This is a nice twist on your summer beverage, healthy and tasty. Yerba Mate is one of my favorite tea’s. A bit of a stimulant due to the vitamins, minerals and a tad bit of caffeine. It’s not a late night tea for me.  No jitters if you are caffeine sensitive. This weekend when I was making my pot of tea I added fresh pineapple mint from my garden. Pineapple mint has a subtle flavor. It added a nice twist, plus the wonderful digestive benefits of mint. Get additional health benefits by sweetening with stevia. No calories, no effect on blood sugar. It takes a fraction of the amount to sweeten compared to sugar.

Growing mint is easy. It’s a hardy plant but can be invasive. I recommend keeping it in a pot.  It is an attractive plant and will look good among your other plants or on your patio.  When brewing it in with my tea I cut it up to help the oil release.

I like using loose leaf tea at home because I drink several cups a day and it’s less expensive and environmentally friendly.  A French press pot allows maximum contact between the water and herbs.  You can allow the herbs to steep for longer periods of time.  Brewing herbal teas longer is more beneficial to allow the vitamins, minerals  and all the good stuff to seep into the water.

In Joy.

This morning I didn’t take the time to make my smoothie.  This is probably the first time since I started them.  I ate a yogurt, but noticed I started snacking on the junk food that was handy.  Ugh.  I realized I had been having an easier time walking past the junk food because of my morning smoothie made with 2 tsp of nutrient packed Sun Is Shining and 1 tsp of Maca.  It’s a quick and easy breakfast which I’m usually drinking on the run.

You can start with a variety of bases like Kefir, yogurt, any of the non-dairy milks like soy, hemp or almond.  Add your Sun Is Shining and Maca.  I also like to add a bit of Stevia for no calorie sweetening, some fresh or frozen fruit and a couple cubes of ice.  Blend away.  It’s quick, yummy and satisfying.

Maca and Spirulina can taste a bit “strong” in a smoothie.  This recipe works well and is loaded with vitamins, minerals and protein.

1-1/2 Cups Chocolate soy milk

1 tsp Spirulina

1 tsp Maca powder

1/16 tsp pure stevia powder

1 banana

1 tsp Sunflower butter

1 tsp Hemp oil

6 ice cubes

Everything goes in the blender till smooth.  Enjoy.

I find the best way to take your daily dose of Peruvian Maca root powder is to add it to a smoothie or juice.

In a blender I put 1 cup of Kefir,  Kefir is related to yogurt.  It is pourable.

1 tsp Maca root powder

1/2 tsp to 1 tsp Spirulina powder

1/8 tsp pure Stevia powder

1/2-1 cup frozen fruit of my choice

1 tsp of Hemp oil.  Use can use Flax seed oil or any number of healthy oils.

I blend it well.  Pour and enjoy.

You can do many variations on smoothies.  Experiment with ingredients and see what tastes good, but remains healthy.

I have also used juice and ice in the blender when I’m out of Kefir.  You could also use yogurt, hemp, soy, rice milk.

To order your Maca go to the Nutrition page and click on the link.  There is more information about the benefits of Maca.

This soup has a power fragrant broth that helps keep you healthy or gets you back on your feet! I strongly recommend using as much organic as possible.

Broth:

8 cups chicken broth
1 chicken breast
1 large onion-cut in quarters or eighths
4-5 dried shitake mushrooms
10 cloves garlic-peeled and minced or pressed
2″ piece of fresh ginger, peeled and grated or minced
1 Tbl brown rice vinegar
1/2 tsp ground black pepper
2 cinnamon sticks
2 star anise
handful cilantro stems-reserve leaves

Pho:

Package fine/thin rice noodles
2 cups+/- fresh bean sprouts
4 green/spring onions sliced
1/2 cup or more course chopped cilantro
1 lime, cut into wedges

To make Broth:

Put broth, garlic, ginger, sugar, vinegar, pepper, cinnamon, anise, and cilantro stems into large pot. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered about 1 hour. Strain broth.

Add 2 cups water, mushrooms broken into pieces, onion and chicken breast cut into bit size pieces. Cook on medium-low about 1/2 hour.

To Make Pho:

Cook noodles according to package. Extra noodles keep well in the refrigerator.
Divide noodles among large bowls-about 6
Ladle broth over noodles and top with sprouts, green onions, and cilantro. Lime can be squeezed on last.

Optional: tofu or shrimp