Wednesday, December 17, 2008
Tuesday, December 16, 2008
Monday, December 15, 2008
Monday, November 10, 2008
Blazing Black Bean Soup with a Southwest Twist served along side a Bleeding Beet and Bean Salad.......
Blazing Black Bean Soup with a Southwest Twist served along side a Bleeding Beet and Bean Salad.......
Well here are 2 more tasty recipes I created for us today. One of them will warm you up on the inside. A good meal for the cold weather that has been settling in and seems to be planning to stay for awhile. The other recipe is meant as a side salad to eat with or before the soup. Enjoy them in good health! The soup recipe can be made quickly or you can cook it slowly all day, whichever you prefer. Both ways are healthy and a way to feed your family a nice hearty warm healthy meal. Remember my family has 10 people in it. So be sure to downsize this recipe or make the big batch and freeze some for another time. As always use as many organic ingredients as you can.
Blazing Black Bean Soup with a Southwest Twist
5-25 oz cans of cooked Black Beans or 2 pounds of dried Black Beans cooked by you (Always soak your dry beans over night. Then drain the water the next day and put fresh water to boil them in. Always add a good 1 to 2 inch piece of kombu seaweed to your beans when cooking them. This and soaking them will remove the gases that tend to bother people when they eat beans.) (DO NOT DRAIN 3 cans of the Beans. Add the liquid from the 3 cans of canned beans to your pot. Keep the liquid from the other two until your soup is done in case you need it. If you want your soup thinner you can add more of the bean liquid to it)
(Do this only if you are cooking your own beans) Purified water (Put a little more than just covering the beans. If you soaked them they will not absorb much more water and you don't want your soup too thin) Do NOT drain this water from the beans when they are done cooking. This will be part of your soup base.
3/4 of a jar of Chicken based Better than Bouillon or a substitute of your choice
You can use more or less according to your own taste. You will not need to use salt when using this soup base or any other soup base.
2 -15 oz cans of organic canned corn Drained or use 3-4 cups of frozen corn
You can even use raw corn on the cob, just cut it off the corn and add it to your soup pot.
1 -can of Milder Rotel diced Tomatoes
1 bay leaf always remember to remove after the soup is cooked
1 tsp of ground cumin
1-1/2 teaspoons of dried Cilantro if you want to use fresh Cilantro, wash and chop enough to garnish the soup with after it is in the bowls.
1 Tbsp of Celery seeds
1/4-1/2 cup of dried onions or use freshly grated medium onion
2 Tbsp of garlic granules or 3 large cloves of garlic minced
1 small can of diced green chilles (drained)
10 oz of Sharp Cheddar raw milk cheese grated
If you are using canned beans add the entire contents of 3 of the cans to your pot. Then drain the last 2 cans into a bowl and keep that liquid just in case you need it to loosen up your soup as it cooks. If you cook your own beans keep all the the liquid they cooked in, this is part of your soup base. If you added the Kombu to your dried beans remove it before making your soup. Add your Better than Bouillon to the bean liquid in your pot. Then add everything else except your cheese. Drain your corn and green chllies then add them to the pot. Add the entire can of the Rotel tomatoes. Now add all of your seasonings to the pot which are your bay leaf, garlic, onion, cumin, celery seeds and the dried cilantro. If you use fresh cilantro just garnish each bowl with a sprinkle of the fresh chopped cilantro. Now cook everything together slowly in a crock pot or just for an hour to an hour and a half.
Now grate your cheese. After soup is ready serve it in bowls, add your fresh cilantro if you didn't use the dried cilantro in the pot. Then top with 1-1/2 heaping Tbsp of the grated sharp raw milk cheddar cheese to each bowl (more or less to taste). Be sure to mix your cheese into your soup before eating. Enjoy! Serve with some whole grain crescent rolls. (homemade or store bought) Also serve with the following salad recipe.
Bleeding Beet and Bean Salad
2-15 oz cans of cooked baby beets or you can cook up some fresh baby beets if you prefer. Either way keep the juice from the beets, whether it be from your cans or from the water you steamed your beets in. Chop the beets into small chunks.
1 small sweet yellow onion sliced thinly
1-15 oz can of cut green beans and chick peas drained or use 1 individual cans of each kind drained or cook your own and add it to your salad but drain juice off of them.
1-15 oz can of 3 bean mix (chick peas, pinto beans and kidney beans) or add any kinds of canned beans or cooked beans of your choice, northern beans, black beans whatever is your preference. Be sure to drain beans though.
1 Tbsp of Florida unrefined Cane Crystals (this is NOT white sugar)
2-3 dashes of Celtic Sea Salt
Not take all the ingredients and mix them together in a bowl. The only liquid you are using is the liquid from the beets. All other liquids are drained off before adding your ingredients to your bean salad. My children loved this! It was my own concoction and it was a hit! Beets are sweet and the extra splash of sugar cane crystals add a little more sweetness to the salad. All of my children asked for more!
Well here are 2 more tasty recipes I created for us today. One of them will warm you up on the inside. A good meal for the cold weather that has been settling in and seems to be planning to stay for awhile. The other recipe is meant as a side salad to eat with or before the soup. Enjoy them in good health! The soup recipe can be made quickly or you can cook it slowly all day, whichever you prefer. Both ways are healthy and a way to feed your family a nice hearty warm healthy meal. Remember my family has 10 people in it. So be sure to downsize this recipe or make the big batch and freeze some for another time. As always use as many organic ingredients as you can.
Blazing Black Bean Soup with a Southwest Twist
5-25 oz cans of cooked Black Beans or 2 pounds of dried Black Beans cooked by you (Always soak your dry beans over night. Then drain the water the next day and put fresh water to boil them in. Always add a good 1 to 2 inch piece of kombu seaweed to your beans when cooking them. This and soaking them will remove the gases that tend to bother people when they eat beans.) (DO NOT DRAIN 3 cans of the Beans. Add the liquid from the 3 cans of canned beans to your pot. Keep the liquid from the other two until your soup is done in case you need it. If you want your soup thinner you can add more of the bean liquid to it)
(Do this only if you are cooking your own beans) Purified water (Put a little more than just covering the beans. If you soaked them they will not absorb much more water and you don't want your soup too thin) Do NOT drain this water from the beans when they are done cooking. This will be part of your soup base.
3/4 of a jar of Chicken based Better than Bouillon or a substitute of your choice
You can use more or less according to your own taste. You will not need to use salt when using this soup base or any other soup base.
2 -15 oz cans of organic canned corn Drained or use 3-4 cups of frozen corn
You can even use raw corn on the cob, just cut it off the corn and add it to your soup pot.
1 -can of Milder Rotel diced Tomatoes
1 bay leaf always remember to remove after the soup is cooked
1 tsp of ground cumin
1-1/2 teaspoons of dried Cilantro if you want to use fresh Cilantro, wash and chop enough to garnish the soup with after it is in the bowls.
1 Tbsp of Celery seeds
1/4-1/2 cup of dried onions or use freshly grated medium onion
2 Tbsp of garlic granules or 3 large cloves of garlic minced
1 small can of diced green chilles (drained)
10 oz of Sharp Cheddar raw milk cheese grated
If you are using canned beans add the entire contents of 3 of the cans to your pot. Then drain the last 2 cans into a bowl and keep that liquid just in case you need it to loosen up your soup as it cooks. If you cook your own beans keep all the the liquid they cooked in, this is part of your soup base. If you added the Kombu to your dried beans remove it before making your soup. Add your Better than Bouillon to the bean liquid in your pot. Then add everything else except your cheese. Drain your corn and green chllies then add them to the pot. Add the entire can of the Rotel tomatoes. Now add all of your seasonings to the pot which are your bay leaf, garlic, onion, cumin, celery seeds and the dried cilantro. If you use fresh cilantro just garnish each bowl with a sprinkle of the fresh chopped cilantro. Now cook everything together slowly in a crock pot or just for an hour to an hour and a half.
Now grate your cheese. After soup is ready serve it in bowls, add your fresh cilantro if you didn't use the dried cilantro in the pot. Then top with 1-1/2 heaping Tbsp of the grated sharp raw milk cheddar cheese to each bowl (more or less to taste). Be sure to mix your cheese into your soup before eating. Enjoy! Serve with some whole grain crescent rolls. (homemade or store bought) Also serve with the following salad recipe.
Bleeding Beet and Bean Salad
2-15 oz cans of cooked baby beets or you can cook up some fresh baby beets if you prefer. Either way keep the juice from the beets, whether it be from your cans or from the water you steamed your beets in. Chop the beets into small chunks.
1 small sweet yellow onion sliced thinly
1-15 oz can of cut green beans and chick peas drained or use 1 individual cans of each kind drained or cook your own and add it to your salad but drain juice off of them.
1-15 oz can of 3 bean mix (chick peas, pinto beans and kidney beans) or add any kinds of canned beans or cooked beans of your choice, northern beans, black beans whatever is your preference. Be sure to drain beans though.
1 Tbsp of Florida unrefined Cane Crystals (this is NOT white sugar)
2-3 dashes of Celtic Sea Salt
Not take all the ingredients and mix them together in a bowl. The only liquid you are using is the liquid from the beets. All other liquids are drained off before adding your ingredients to your bean salad. My children loved this! It was my own concoction and it was a hit! Beets are sweet and the extra splash of sugar cane crystals add a little more sweetness to the salad. All of my children asked for more!
Sunday, October 12, 2008
Crazy Cinnamon Appleasauce (Raw Homemade)
Crazy Cinnamon Applesauce
(Raw Homemade)
If I can find a way to make something raw I usually go that route first. Raw is best since the living food provides enzymes for your body. So here is a recipe I came up with for raw applesauce. As usual I don't measure as I go. I just throw things in, whatever looks good, or sounds good and I eyeball the quantities of things I add. So these are estimations you can adjust ingredients according to your own tastes. Use organic whenever possible.
Crazy Cinnamon Applesauce (Raw)
4 Golden Delicious apples
4 Macintosh
2 Granny Smith
3/4 cup of Purified water
1/2 cup of Unrefined Cane Crystals like Florida Cane Crystals
1 tsp of Ground cinnamon more or less to taste
Dash of clove powder
1/2 of a Freshly ground whole nutmeg
1 Squirt of lemon juice or 1/2 of a lemon squeezed into mixture
If you want to try a different flavor try adding some pureed strawberries or pureed peaches, feel free to try whatever flavor you enjoy most. You can even try making watermelon flavored applesauce, just add some fresh watermelon to your apple mixture but add less water since watermelon is so watery. If you come up with some unique flavors please do share with the rest of us! I am always game to try new recipes!
I have a Blendtec but any powerful blender will do. A Vitamix, a Champ, a Bosch all of these will work. I am sure other blenders would work too but you would have to break up the recipe I am sure and do it in portions in order for your blender to be able to handle the load.
I put the water into the blender first. If you are using unorganic apples be sure to peel them. If you use organic you can leave the peels on if you wish. You get more fiber and health that way. Be sure to remove the cores from the apples and cut the apple into pieces. Add them to the blender after the water. Now add your cinnamon, nutmeg, cloves, sugar cane crystals and lemon juice. Now blend it all until smooth. If it is too thick add a bit more water if it is too thin add another apple. Add additional water very slowly so that your mixture does not become too watery. After you blend it until it is smooth. Serve in a small cup. Your family will ask for seconds!!!
Enjoy! Here's to good health!
Dearest Lord,
Thank you so much for the gift of living foods. Ones we can benefit from and feed our body with. Your love for us never seems to amaze me! In Jesus name I pray! Amen~
(Raw Homemade)
If I can find a way to make something raw I usually go that route first. Raw is best since the living food provides enzymes for your body. So here is a recipe I came up with for raw applesauce. As usual I don't measure as I go. I just throw things in, whatever looks good, or sounds good and I eyeball the quantities of things I add. So these are estimations you can adjust ingredients according to your own tastes. Use organic whenever possible.
Crazy Cinnamon Applesauce (Raw)
4 Golden Delicious apples
4 Macintosh
2 Granny Smith
3/4 cup of Purified water
1/2 cup of Unrefined Cane Crystals like Florida Cane Crystals
1 tsp of Ground cinnamon more or less to taste
Dash of clove powder
1/2 of a Freshly ground whole nutmeg
1 Squirt of lemon juice or 1/2 of a lemon squeezed into mixture
If you want to try a different flavor try adding some pureed strawberries or pureed peaches, feel free to try whatever flavor you enjoy most. You can even try making watermelon flavored applesauce, just add some fresh watermelon to your apple mixture but add less water since watermelon is so watery. If you come up with some unique flavors please do share with the rest of us! I am always game to try new recipes!
I have a Blendtec but any powerful blender will do. A Vitamix, a Champ, a Bosch all of these will work. I am sure other blenders would work too but you would have to break up the recipe I am sure and do it in portions in order for your blender to be able to handle the load.
I put the water into the blender first. If you are using unorganic apples be sure to peel them. If you use organic you can leave the peels on if you wish. You get more fiber and health that way. Be sure to remove the cores from the apples and cut the apple into pieces. Add them to the blender after the water. Now add your cinnamon, nutmeg, cloves, sugar cane crystals and lemon juice. Now blend it all until smooth. If it is too thick add a bit more water if it is too thin add another apple. Add additional water very slowly so that your mixture does not become too watery. After you blend it until it is smooth. Serve in a small cup. Your family will ask for seconds!!!
Enjoy! Here's to good health!
Dearest Lord,
Thank you so much for the gift of living foods. Ones we can benefit from and feed our body with. Your love for us never seems to amaze me! In Jesus name I pray! Amen~
Radical Root Stew with Beans......
Radical Root Stew with Beans.....
It has been cold and windy here lately! True fall weather has arrived! So today I decided to make a bean soup and somehow ended up concocting a root stew with some beans in it. Following is the recipe for those who would like to try it. Remember we are a large family so you will have to probably cut this recipe in half or make the whole thing and freeze some to use later. Remember to use organic whenever possible!
Radical Root Stew with Beans
12-14 Cups of purified water and then add Better than Boullion according to directions or use any broth powder without MSG. I always add extra I like it very flavorful. Or you can use chicken broth or vegetable broth already prepared whichever you prefer.
4 Cups of cooked beans (I mixed lentils, pinto, great northern and barley)(you can make your own beans or used can)
3 Medium to large peeled parsnips chopped
1 Large turnip peeled and chopped
4 Large carrots peeled and chopped
3 Large russett potatoes peeled and chopped
1 Large onion peeled and chopped very thin
3-4 Large celery stalks washed and chopped thin
1 Can of milder Rotel tomatoes with green chiles (the rotel tomatoes have a little kick to them already, even the milder ones do, so by using the ones with green chilies added to them makes it a little extra spicy. Use the mild rotel tomatoes without the chilies if you don't want the extra kick)
1 large can of Yams chopped or you can cook your own (bake them and then peel them and chop them up)
2 Bay leaves
6 Shakes of thyme leaves (if the container has large holes if not use approx 2 tsps)
Parmesean cheese
Fill a pot with water or already prepared broth. If you use water add your broth powder or better than boullion and blend well. Let it come to a boil. Now add your carrots, parsnips, celery, turnips, potatoes, onion, bay leaves and thyme leaves. Let it boil on low for approx 20 minutes. Now add your rotel tomatoes, cooked beans and cooked yams chopped. Let it simmer for approx another 15-20 minutes so all the flavors blend. Now serve in a bowl, and top it with freshly grated parmesean cheese and serve with homemade whole grain rolls or store bought and a nice big Ceaser Salad. (Go to my archives to get the recipe for the dressing)
Enjoy!!!
Dearest Lord,
I thank you for the many flavors you have given to us in the wonderful world of roots and vegetables! It is a true blessing! I Jesus name I pray! Amen~
It has been cold and windy here lately! True fall weather has arrived! So today I decided to make a bean soup and somehow ended up concocting a root stew with some beans in it. Following is the recipe for those who would like to try it. Remember we are a large family so you will have to probably cut this recipe in half or make the whole thing and freeze some to use later. Remember to use organic whenever possible!
Radical Root Stew with Beans
12-14 Cups of purified water and then add Better than Boullion according to directions or use any broth powder without MSG. I always add extra I like it very flavorful. Or you can use chicken broth or vegetable broth already prepared whichever you prefer.
4 Cups of cooked beans (I mixed lentils, pinto, great northern and barley)(you can make your own beans or used can)
3 Medium to large peeled parsnips chopped
1 Large turnip peeled and chopped
4 Large carrots peeled and chopped
3 Large russett potatoes peeled and chopped
1 Large onion peeled and chopped very thin
3-4 Large celery stalks washed and chopped thin
1 Can of milder Rotel tomatoes with green chiles (the rotel tomatoes have a little kick to them already, even the milder ones do, so by using the ones with green chilies added to them makes it a little extra spicy. Use the mild rotel tomatoes without the chilies if you don't want the extra kick)
1 large can of Yams chopped or you can cook your own (bake them and then peel them and chop them up)
2 Bay leaves
6 Shakes of thyme leaves (if the container has large holes if not use approx 2 tsps)
Parmesean cheese
Fill a pot with water or already prepared broth. If you use water add your broth powder or better than boullion and blend well. Let it come to a boil. Now add your carrots, parsnips, celery, turnips, potatoes, onion, bay leaves and thyme leaves. Let it boil on low for approx 20 minutes. Now add your rotel tomatoes, cooked beans and cooked yams chopped. Let it simmer for approx another 15-20 minutes so all the flavors blend. Now serve in a bowl, and top it with freshly grated parmesean cheese and serve with homemade whole grain rolls or store bought and a nice big Ceaser Salad. (Go to my archives to get the recipe for the dressing)
Enjoy!!!
Dearest Lord,
I thank you for the many flavors you have given to us in the wonderful world of roots and vegetables! It is a true blessing! I Jesus name I pray! Amen~
Friday, September 26, 2008
Beauty is in the Eyes of the Beholder......
They Say that Beauty is in the Eyes of the Beholder.......
Yet sometimes our vision becomes obstructed.......
But if we stop and take the time to look and smell the roses..........
It is a beautiful way to regain our focus..........
And a reminder that this beauty was created for our purpose.........
Dearest Lord,
Thank you for the beauty that surrounds me. It blesses me each and every day. Thank you for caring enough to demonstrate your love in this way! In Jesus name I pray! Amen~
Yet sometimes our vision becomes obstructed.......
But if we stop and take the time to look and smell the roses..........
It is a beautiful way to regain our focus..........
And a reminder that this beauty was created for our purpose.........
Dearest Lord,
Thank you for the beauty that surrounds me. It blesses me each and every day. Thank you for caring enough to demonstrate your love in this way! In Jesus name I pray! Amen~
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