Sunday, August 30, 2009

Flax Meal Pizza Crust


photo taken from www.integratedsupplements.com

Flax Meal Pizza Crust
By Laura Dolson, modified by Wardeh Harmon

It makes a pizza that is about 12 inches in diameter, although you can spread it thinner and larger if you want.

1 and 1/2 cups flax seed meal plus 3 tablespoons
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon oregano
1 tablespoon agave
3 tablespoons grapeseed oil
1 cup water
Preheat oven to 425 degrees. Mix dry ingredients together. Add wet ingredients, and mix very well. Let sit for about 5 minutes to thicken. Spread a piece of parchment paper on a pizza stone. Oil the parchment paper with more grapeseed oil or coconut oil. Flatten the dough out into a circle on the parchment paper, using your fingers and dipping them in water frequently so as to avoid getting the dough stuck on you instead of the stone. Bake for 15-18 minutes until cooked through. Add toppings and cook or broil until they are done.
http://gnowfglins.com

Oatmeal Pie Crust


Oatmeal Pie Crust
original recipe from Dr. Weil, modified by Wardeh Harmon

1-1/4 cup oat flour (process oats in blender)
1/4 teaspoon sea salt
2 tablespoons grapeseed oil
1/3 cup water
Preheat oven to 350 degrees. In a mixing bowl, stir ingredients together with a fork. Pat dough to cover entire pie plate. Press pastry with fingers to make scalloped edge. Bake 10 minutes, then fill and bake according to pie filling directions.

http://gnowfglins.com/2006/11/21/oatmeal-pie-crust/

Wednesday, August 26, 2009

Cork Coasters


Reclaimed Cork Trivet and Coaster Set
What you’ll need:
-natural cork wine stoppers (10-12 to complete this project)
-a knife or cutting utensil to cut each cork into small slices
-needle (regular embroidery style)
-thread
This project is quite simple, all you need to do is:
1. Cut each cork into appx 5mm thick slices/discs; but be careful- cork can slip on counters easily.
(Each cork yields about 8-10 slices depending on length and it takes about 80 slices to make the trivet and two coasters.)
2. Stitch each cork together with two quick stitches. (try contrasting thread colors for more visual interest)
3. Arrange your stitched cork pieces together into a your desired geometric pattern and either leave loose or stitch closed to complete the circle. Abigail suggests choosing a geometric pattern that plays with negative space to keep the coasters/trivet light and flexible.

http://inhabitat.com

Make your own Lip Balm


Homemade lip balm is a great idea for gifts but will also guarantee that you will never run out. This also allows you to use the scents and flavors that you might not be able to find in stores. It is easy to make and can be a fun craft project for older kids.

Ingredients:

3 teaspoons grated unbleached beeswax

5 teaspoons carrier oil (sunflower, castor, or jojoba)

6 or 7 drops essential oil

1 teaspoon honey, for flavor

Instructions:

1. Melt the beeswax and carrier oil together in the top of a double boiler, stirring to combine. Remove from heat; add honey and essential oil. Mix thoroughly so the honey does not clump.

2. To add a little color, stir in a tiny dab of lipstick with a coffee stirrer. Pour the mixture into containers; let sit 20 minutes before covering or moving. For glossier lip balm, use 2 teaspoons wax and 8 teaspoons carrier oil.

www.marthastewart.com

Homemade Bubbles!


www.etftrends.com
Some of the funniest time for kids is playing outside with bubbles. Bubbles are great for all ages and even some animals like to play with them. I found a few great bubble recipes that I wanted to share so that everyone can enjoy some fun times outside this summer with your kids and animals.

Basic Bubbles:

1 cup water
2 tablespoons light karo syrup or 2 tablespoons glycerin
4 tablespoons dishwashing liquid

Mix together and have fun!

Colored Bubbles:

1 cup granulated soap or soap powder
1 quart warm water
Liquid food coloring
Plastic straws
Small juice cans

Dissolve soap in warm water. Stir in food coloring until desired color is attained. Give each child a can about 1/3 full of mix and a plastic straw to blow the bubbles.

Fancy Bubbles:

1 cup water
2 tablespoons liquid detergent
1 tablespoon glycerin
1 teaspoon sugar

Mix all ingredients together until sugar dissolves. Enjoy!

http://crafttutorials.net

Braided Doormat


Doormat are great to have because they can keep the dirt outside and off of your floors in the house. They are also nice to look at. I found this one and fell in love with it. I can’t wait to try this (going to this weekend) and add this to our cottage. There is a great tutorial that shows some of the steps that need to be done in pictures, which is always very helpful. You could even try dying the rope to make it match the color of your house or cottage.

www.marthastewart.com

Wool Wrapped Bangles



Jewelry is a great accessory that anyone can wear. Some of the best made jewelry is that jewelry that is homemade. One great piece of jewelry are bangles. These are easy to make on your own and one way to make them is by using wool to wrap around different things. When I did this craft I used mailing tubes to wrap my wool around.

Materials Needed:

Scissors
Clothespin
Plain plastic bangle bracelets or Mailing tubes
Yarn or ribbon
Fabric glue

Instructions:

1. Create a ball of yarn slightly larger than a golf ball.

2. Densely wrap the yarn around a plastic bangle bracelet, making sure to neatly keep the yarn aligned, and pulling tightly as you go.
Tip: Work over a table or in lap in case the ball slips out of your hands.

3. Finish by overlapping a few wraps at the point where you started. Glue the strand of yarn in place along the inside of the bracelet with a fabric glue.

4. Hold the glued end of yarn in place with a clothespin and allow to dry. Once the glue has fully dried, snip off the extra yarn.

5. Bangles can be covered in thin decorative ribbon using the same process.

http://crafttutorials.net

Baby Booties




here is the link with tutorial and photos
http://stardustshoes.blogspot.com/2006/10/cloth-shoe-pattern.html

Tuesday, August 25, 2009

8 ways to encourage your children to become more environmentally friendly



www.healthyfruitchews.com

Children are like sponges when they are young in that they soak up so much information that it is hard to keep up! They are also inquisitive and will ask question after question until they fully understand what they wanted to know to begin with, and often everything related to the subject in question as well! As a result, this is actually the ideal time to teach them all about the environment and how they can help to prevent damage to it.
The key when encouraging your child to become more environmentally friendly is to make it fun and interesting. If you are creative then they will get involved and are more likely to remember what you have said! The earlier you start the better so take a look at the tips outlined below for a few ideas!

Invent games! Children love to play games and can relate to them so hiding a message in the game is a great way to get the green message through. For example, you could play I-Spy with green items within the house or paint wildlife… anything that you can think of to get the ball rolling!
Encourage them to decorate their own rooms with old furniture! They can paint it and alter it themselves as long as they use green items only.
When you are eliminating things you no longer need and organizing the stuff you have, send them on a treasure hunt. Encourage them to figure out which toys they don’t want any more so other boys and girls can have them, nothing goes to waste.
Get them to help in your vegetable patch! Give them a patch of their own to nurture so that they can watch the plants grow and feel proud of themselves.
Involve them in household recycling. It gives them a little responsibility and teaches them about recycling at the same time.
Buy your children a bike from an early age and take them to the local shops on it regularly. This is much better than driving there and will be fun for them as well.
Join a local environmental group with your children. There are community groups that are designed for parents and small children and they are of real value when encouraging your children to go green.
Get creative! Encourage your children to make toys and games from recycled materials and birthday cards for family members from old cards that you have previously received.
All of these activities will engage your children and allow them to see that being environmentally friendly is actually a lot of fun. They will soon be environmental converts for life!

Organic Foods


Shopping for Organic Foods
By Cheryl Tallman and Joan Ahlers

When shopping for your family, you should consider that per pound of body weight, babies consume about 60 times more fruits and vegetables than adults. This fact combined with undeveloped digestive and immune systems, put young children at the greatest health risk for pesticide residues. To minimize the effects, you might consider buying organic for those foods that your children eat regularly.
Produce: Pesticides levels vary in produce. Here is a list of common fruits and veggies that are high in pesticide residues*. Because of the naturally high levels, you might consider buying organic for these foods:

Apples
Bell peppers
Celery
Cherries
Grapes (imported)
Nectarines
Peaches
Pears
Potatoes
Red Raspberries
Spinach
Strawberries
On the flip side, these fruits and veggies are commonly found to have the lowest levels of pesticide residues*

Asparagus
Avocados
Bananas
Broccoli
Cauliflower
Corn (sweet)
Kiwi
Mangos
Onions
Papayas
Pineapples
Peas (sweet)
*Source: The Environmental Workers Union

Dairy, egg and meat products: While produce is often associated with organic food, there is a growing interest among consumers in dairy, egg and meat products. The reason for increased interest is quite simple consumers want to know their food is safe. The strict guidelines for producing organic foods are the answer to consumer concerns. Organic eggs and dairy products are readily available in supermarkets. Horizon, Stonyfield Farm and Eggland’s Best are just a few national brands. Organic meats may be harder to find. Look for them in natural products stores, farmer’s markets and through home delivery services.
Processed foods: Many stores are stocking their shelves with organically processed foods too. In order to make it easier to shop for organic products, the USDA has defined special labeling:

“100 percent Organic” label means made with 100 percent organic ingredients;
“Organic” label means made with at least 95 percent organic ingredients;
“Made With Organic Ingredients” label means made with a minimum of 70 percent organic ingredients with strict restrictions on the remaining 30 percent including no GMOs (genetically modified organisms); and
Products with less than 70 percent organic ingredients may list organically produced ingredients on the side panel of the package, but may not make any organic claims on the front of the package.

article by Cheryl Tallman

Homemade Baby Lotion


flickr.com

The Honey Milk Baby Lotion – Now we all know that honey is good for the skin and can leave it smooth and soothe irritated areas, which is why it is perfect for a baby. For a lotion that you can refrigerate and use for up to a week, you will need ½ cup of honey and ½ cup of cream or milk (with the former being a better option). Poor the honey into the milk in a saucepan over a medium heat and stir until the two are completely blended. Allow the mixture to stand for five minutes before placing in a glass jar with a lid and refrigerating. When completely cool, it will be ready to use!
The Lavender Baby Lotion – Again, this one will soothe irritated skin, but it will also protect the skin against further wetness and hold moisture in the skin. Mix 225g of petroleum jelly with nine teaspoons of olive oil, thirty drops of lavender oil and the same amount of chamomile. You do not have to heat this at all, but simply mix it in a bowl. You may want to use a fork to mix because it does take some blending but always needs mixing by hand to ensure all ingredients are thoroughly blended. Again, refrigerate for a few hours and then use on your child. It will keep for up to two weeks so be sure to store it properly in the fridge.
Both of these homemade baby lotion recipes will help to keep diaper rash at bay and bring it under control. Both recipes are cheap convenient and extremely green so you have nothing to lose by trying them!
http://www.babiesonline.com/articles/green/homemadelotion.asp

Homemade Shampoo


http://www.cookiemag.com/images/style/2006/09/stsl01_longhair.jpg
introHomemade Shampoo
Your ultimate guide to homemade shampoo! Here are ten easy recipes you can use to find the perfect formula for your hair.

The benefits are that you can use all natural ingredients, avoid all of the fillers and irritants commercial makers use, scent it any way you want, and customize it to suit your hair's needs.
What more do I need to say?

I love my homemade shampoo. It smells great and leaves my hair feeling light and soft.

step 1: BASIC
For normal hair, or as a base to add your own scents, use * ^1^/,,4,, cup distilled water * ^1^/,,4,, cup liquid Castile Soap - I use unscented, but you can choose your fa…


step 2: STIMULATE
To wake up your scalp and your senses, try tea tree and peppermint oil! This one's my personal favorite, and the one I use daily. It's so refreshing! Combine * ^1^/,,4,,…


step 3: QUENCH
For dry hair, try this: * ^1^/,,4,, cup distilled water * ^1^/,,4,, cup liquid Castile Soap - your favorite scent * ^1^/,,4,, cup aloe vera gel * 1 teaspoon glycerin * ^1^…


step 4: SOOTHE
Chamomile makes this 'poo a calming treat. Chamomile also has natural lightening properties, so combine this with lemon juice if you want to lighten your hair! * 1 cup di…


step 5: DE-FLAKE
Dandruff can affect many different people in every age group. Dandruff can manifest as either very dry and flaky scalp or very oily scalp with flakes. Contrary to popular …


step 6: SHINE
Fragrant and lively, try this recipe to add shine to your hair . * ^1^/,,4,, cup distilled water * ^1^/,,4,, cup liquid Castile Soap - try Lemon! * 2 Tbsp dried rosemary * …


step 7: REJUVENATE
This is a great shampoo for any hair type. * ^1^/,,4,, cup distilled water * ^1^/,,4,, cup liquid Castile Soap - I use unscented, but you can choose your favorite * ^1^/,,…


step 8: YUMMY
I can't resist the alluring smell of this luxurious shampoo. * ^1^/,,4,, cup distilled water * ^1^/,,4,, cup liquid Castile Soap - I use unscented, but you can choose yo…


step 9: DRY
This is a great in-between treatment for hair, if you're helping someone who can't wash their hair on their own, or for removing dirt and oil from the hair when fresh wate…


http://www.instructables.com/id/Homemade-Shampoo/

Almond Hummus


Almond Hummus Recipe


Ingredients

3/4 cup almond oil
3 tablespoons almonds
2 19-ounce cans of chickpeas
4 garlic cloves, chopped
2/3 cup tahini, well-stirred
2/3 cup water
5 tablespoons fresh lemon juice
1 teaspoon salt
Parsley sprigs for garnish
Toasted pita wedges

Directions:

In a colander rinse and drain chickpeas.
Puree all the ingredients in a food processor and refrigerate in a covered bowl.
Recipe may be prepared up to this point 3 days ahead.
Serve hummus garnished with parsley sprigs and pita toasts. Makes about 4 cups

www.thenibble.com

Seven Layer Bean Dip



Seven Layer Bean Dip

layer the following in order in a 9 x 13" pan or baking dish.
-Refried Beans
-1 small container sour cream mixed with 1 pkg. taco seasoning
-guacamole
-salsa
-grated cheddar cheese
-green onions
-diced tomatoes
-olives

Serve with Crackers or chips & enjoy!
http://farm4.static.flickr.com/3373/3253287269_bd28c57d59.jpg

Monday, August 24, 2009

Apple Crisp


www.mexican-recipes.com


Cinnamon Apple Crisp
Submitted by Isa

prep time: 15 minutes | cooking time: 1 hour | makes 8 -12 servings

A perfect, basic apple crisp recipe. Add raisins or cranberries if you like. I use Granny Smith apples but you can use whatever kind you've got.

Equipment:
Two Mixing Bowls, 9 x 13 Baking Dish (glass is best), Aluminum Foil

Ingredients
Filling ingredients:
4 pounds (about 8) apples, peeled, cored, quartered and cut in 1/4 inch slices
juice of 1/2 a lemon
1 tablespoon arrowroot powder (corn or potato starch would be an ok substitution)
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
tiny pinch cloves (about 1/16 teaspoon)
1/2 cup pure maple syrup

Topping Ingredients:
1 1/2 cups rolled oats
1/3 cup all purpouse flour
1 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons canola oil
2 tablespoons pure maple syrup
1 teaspoons vanilla

Directions
Preaheat oven to 350. In a large bowl squeeze lemon juice over sliced apples. Add the arrow root and spices making sure all apples are coated. Move apple mixture to the baking dish and drizzle the maple syrup over it. Cover with tin foil and bake for 35 minutes.

Meanwhile prepare the topping. Sift dry ingredients together, and in a seperate bowl, mix wet ingredients well. Fold wet into dry mixing with a fork as you go along, until well coated and crumbly.

When apples are done baking, remove from oven and toss, then flatten them evenly with the back of a spatula or wooden spoon. Sprinkle the topping evenly over the apple mixture and bake uncovered for 25-30 minutes, until top feels crispy. Serve warm with vanilla ice cream.

for reviews on the recipe you can go to the link:http://theppk.com/recipes/dbrecipes/recipe.php?RecipeID=67

Blueberry Sauce (with no refined sugar!)


Blueberry Sauce
Submitted by Isa

prep time: 5 minutes | cooking time: 10 - 12 minutes | makes 2 cups

This sauce is for the Lemon Corn Waffles, but it wouldn't be bad over vanilla ice creme or mixed into soy yogurt. In fact it would be downright scrumptious!

Equipment:
Sauce pot

Ingredients
1 pound frozen blueberries, partially thawed
2 tablespoons arrowroot powder
1/2 cup maple syrup
1 teaspoon vanilla

Directions
In the sauce pan, off the heat, toss the blueberries with the arrowroot until it is dissolved. This takes about 5 minutes, mix occasionally.

Over medium heat, cook until moisture is released and blueberries are warm. Add maple syrup and vanilla, heat 5 more minutes, until sauce thickens a bit. Serve warm!
http://theppk.com/recipes/dbrecipes/recipe.php?RecipeID=180

Sunday, August 23, 2009

Anti-Cancer Soup


Anti Cancer Soup

Ingredients:

1 cup dried split peas and/or beans
4 cups water
4 medium onions
6-10 medium zucchini
3 leek stalks
2 bunches kale or collard greens
5 pounds of carrots (4/5 cups juice)
2 bunches organic celery (2 cups juice)
2 tablespoons Dr. Fuhrman's VegiZest or other seasoning
1 cup raw cashews
1 package mushrooms, chopped (mixture shiitake, cremini, and/or oyster)
Instructions:

Place the beans and water in a very large pot and cook, covered, on the lowest heat possible.

Take the outer skins off the onions and place them in the covered pot. Do not cut them up, put them in whole.

Add whole zucchinis.

Cut the botttom roots off the leeeks and slice them up the side so each leaf can be thoroughly washed . (Leeks have lots of dirt hidden inside). Throw away the last inch at the green top. Place the entire leek into the pot.

Strip leaves from kale or collard stems. Discard stems. Chop leaves and add to soup pot.

Juice the carrots and celery in juice extractor.

Add the juice to the pot along with the VegiZest.

While the group is simmering, chop up the mushrooms (if desired). By the time you get to this stage, the zucchini and onions should be soft.

This next step only works if you have a powerful blender, of a food processor. Ladle some of the liquid from the pot into the machine.

Use tongs to remove the soft onions, zucchini, and leeks, being careful to leave the beans and some of the kale in the pot.

In a few separate batches, completely blend together the onions, zucchini, and leeks. Return the blended mixture to the pot.

Place some of the soup liquid and the cashews into the blender/food processor, and blend until creamy.

Return the blended, creamy mixture back to the pot.

Add the mushrooms and simmer another 20 minutes.

marthastewart.com

Friday, August 21, 2009

beautiful cookie creations



www.kitchencontraptions.com

Lentil Chili with Cumin & Green Onions


Lentil Chili with Cumin and Green Onions

2 tsp olive oil
1/2 cup chopped onion
2 garlic cloves, minced
2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp dried oregano leaves
1/8 tsp cayenne pepper (add more to make it hotter)
4 cups (or more) water
1 cup dried brown lentils, rinsed (I used green ones)
1/2 cup tomato puree
1/3 cup plus 2 Tbsp chopped green onions

Heat oil in a soup pot over medium heat. Add the onion and saute for 2 minutes. Add the garlic and saute for another 30 seconds. Add chili powder, cumin, oregano leaves, and cayenne pepper; stir for 30 seconds. Add the 4 cups of water, lentils, and tomato puree. Increase the heat and bring to a boil, skimming off any foam from the surface. Reduce heat to medium and simmer until lentils are tender, adding more water by 1/4 cupfuls as needed if dry, about 30 minutes. Stir in 1/3 cup green onions. Season chili to taste with salt and pepper.

Divide the chili among 4 bowls. Sprinkle with remaining green onions and serve.

http://veganchicksrock.blogspot.com

White Bean & Roasted Garlic Soup


White Bean and Roasted Garlic Soup (from Vegan with a Vengeance)

2 Tablespoons olive oil
1 medium onion, chopped (about 1 1/2 cup)
1 teaspoon salt
a few dashes of black pepper
1/2 teaspoon fennel seeds, crushed
4 cups vegetable broth
3 cups great northern or navy beans, drained and rinsed
3 fresh sage leaves, chopped
1 bay leaf
juice of 1/2 lemon, or to taste
2 heads of garlic, roasted (yes, heads, not cloves)

To roast the garlic: Preheat your oven to 350. Get as much of the papery stuff off the garlic as you can. Set them on a baking dish and bake for 30 minutes. Let them cool for at least 10 minutes before you start getting the rest of the papery stuff off. It comes off easily, but even easier if it's not still really freaking hot.

In a soup pot over medium-high heat, saute the onion with the olive oil for about 5-7 minutes. Add the salt, pepper and fennel and cook for another minute or so. Add the broth, beans, sage and bay leaf. Bring to a boil, then lower the heat and simmer, uncovered, for 5 minutes.

Remove the bay leaf and add the roasted garlic. Remove from heat and puree in batches in a food processor or blender, or if you're super awesome like me, use your immersion blender and have less dishes to wash. Add everything back to the pot if you did it the blender/processor way otherwise, it's still in the pot. Add the lemon juice and stir to combine.

Serve garnished with fresh fennel leaves or grated carrots or parsley. Enjoy!

Makes 6 servings.

Thursday, August 20, 2009

my little boy

Daddy's Boy

Julie & Julia


photo courtesy of sony pictures

This movie is a must see, i went to it with my my sister & sister in laws, and we laughed throughout the whole thing, i haven't seen such a good movie in a long time!! You'll probably want to make it a girls night, not sure the guys would appreciate it quite as much.

Healthy Cherry, Banana, and Oatmeal Breakfast Bread



This banana bread is low in fat and calories yet high in fiber, protein, and heart-healthy omega-3 fatty acids. Instead of fats such as butter or oil, I used healthier egg whites, low-fat buttermilk, non-fat yogurt, and orange juice. Instead of just plain white flour, I used protein and fiber-rich oats and whole wheat flour and omega-3-rich flax seed and walnuts. The cherries are a seasonal surprise that add sweet juiciness to eat bite. Of course, you could substitute other fresh fruit such as apples or mangoes or dried fruit such as raisins or apricots.
Healthy Cherry, Banana, and Oatmeal Breakfast Bread
Makes 2 (8 1/2 X 4 1/2 -inch) loaves

1/2 cup toasted rolled oats (or old-fashioned oatmeal)
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup light brown sugar
2 large eggs plus 4 egg whites
1 cup low-fat buttermilk (or low-fat vanilla soymilk)
2 tablespoons plain yogurt
2 tablespoons orange juice
2 teaspoons pure vanilla extract
zest of one orange
2 small very ripe bananas, mashed (about 1 cup)
1 cup pitted, halved fresh cherries
1/2 cup walnuts, coarsely chopped
1/4 cup flax seed or ground flax meal


1. Position a rack in the center of the oven and preheat to 350 degrees F. Coat 2 (8 1/2 X 4 1/2 -inch) loaf pans with cooking spray.

2. To toast the oatmeal, place in a dry skillet over medium-low heat, stirring occasionally, until golden, about 3-4 minutes. Set aside.

3. In a medium size bowl, whisk the toasted oats, flours, baking soda, salt, cinnamon, and nutmeg.

4. In a large bowl, beat brown sugar and eggs. Add buttermilk, yogurt, orange juice, and vanilla; beat until batter is smooth. Lower the speed; add the orange zest and bananas, and beat briefly (it's ok if the batter has a few lumps).

5. Add the flour mixture to the egg mixture, and mix until just incorporated. Using a rubber spatula, fold in the cherries, walnuts, and flax seed. The batter will be thick. Pour the batter into the pans. Bake for 35-45 minutes, or until the top is a deep golden brown and a cake tester inserted into the middle comes out clean.

6. Transfer the breads to a rack; let cool for 10 minutes, then unmold and place on a rack to cool to room temperature.

foodblogga.blogspot.com

SUPERFOODS!


I think it's important for everyone to know what natural whole foods that are out there and how the options are really endless. Eating these amazing foods can help lower your Cholesterol, reduce your risk of heart disease AND cancer, and will actually boost your energy level. And to think, it's not in the form of a pill... no its at your local farmer's market!


So put the bag of potato chips down and try out some of these amazing treats! You will find your energy will skip rocket and you will start to feel much healthier (because you will be).
Here are a list of the Top Superfoods out there:

Beans


Blueberries


Broccoli


Oats


Oranges


Pumpkin


Salmon


Soy


Spinach


Tea (green or black)


Tomatoes


Nuts
Omega 3's: I can't express enough how important Omega 3's are for you. They can be found in foods such as: Walnuts, certain fruits and vegetables, and salmon. Omega 3's help reduce the risk of heart attacks and strokes, depression, ADHD.. I could keep going on and on with the benefits of making sure you get your Omega 3's!

Pumpkin: I decided to talk about pumpkin because I think alot of people under estimate what amazing things it has to offer! Pumpkin is actually a fruit/Squash and is one of the most valuable nutritional foods known to man! You can eat pumpkin year round it its great for baking! It's very high in fiber and low in calories, if your looking for a great pumpkin recipe please let me know, I have lots of them! Pumpkin packs an abundance of disease-fighting nutrients, including potassium, pantothenic acid, magnesium, and vitamins C and E. So next time you look at your jack-o-lantern on Halloween think about how yummy and nutritious it could have been in your stomach instead :)

Chocolate: ok this is the last superfood I'm going to talk about today, and I gotta say. It's my favorite. NOT all chocolate is a superfood, but Dark chocolate has great antioxidant qualities to it! But just because it's a superfood doesn't give you the clearance to go crazy and eat and entire dark chocolate bar in one day! Dark Chocolate helps with lowering blood pressure, and is very heart healthy! My personal favorite brand of Dark Chocolate is "Newman’s Own Sweet Dark Chocolate".

http://healthylifewithcoachjenny.blogspot.com/search/label/Superfoods

Wednesday, August 19, 2009

Chocolate Baked Bananas



Make a slit in the banana and gently open enough to fill with chocolate chips.

Wrap in foil and either bake or bbq until chocolate it melted and peel is darkened.

Top with cinnamon, agave, honey or eat as is.

http://deliciousvegan.blogspot.com

Pumpkin Cookies


gluten free ~ fat free


1 cup pumpkin puree

1/3 cup coconut flour

2 cups oats

1/3 cup applesauce

½ cup chopped dates

2 TB date sugar (or whatever sweetener you prefer)

½ TB organic black strap molasses

1/8 tsp almond extract

3 TB fresh squeezed orange juice

1 tsp. ground cinnamon

Pinch of: sea salt, cream of tartar, ground ginger, white pepper and ground cloves

Taste and make adjustments as needed.

In 350 degree oven - bake on nonstick cookie sheet for 10-15 minutes depending on thickness. Bake less for a softer cookie.

By hand mix the pumpkin, coconut flour, applesauce, and dates.

Add the extract, orange juice and molasses. Mix well.

Next add the dry spices continuing to combine well and finally add the oats.

Check to see if it is as sweet as you’d like and adjust.

This is thick enough to roll out and cut or form cookies by hand.

http://deliciousveganfood.blogspot.com

Rice with fire Roasted Tomato & Bean Sauce


1 small tomato, diced

½ medium onion, diced

1-2 TB pimentos, water soaked

nutritional yeast, about 1/3 cup

½ tsp. smoked paprika – this gives the dish a wonderful flavor

1 TB apple cider vinegar

mashed chickpeas, approx 1 cup or more

garlic powder

pinch of ground chipotle pepper

water to blend


Sauté tomato, onion, and pepper until soft then put in blender.

Add chickpeas, garlic, vinegar, smoked paprika, NY and small amounts of water to help blend.

Blend until creamy.


In medium saucepan sauté additional minced onion, (about ¼ large white) and 1 large diced carrot until tender.

Pour blended mix in saucepan and combine well.

Add 2 cups precooked brown rice and 1 cup of diced fire roasted tomatoes.

Cook until heated through and liquid reduces.

Garnish with fresh cilantro.

http://deliciousveganfood.blogspot.com

Monday, August 17, 2009

A creamy (and better) alternative to yogurt!



Yogurt Alternative

In a blender:
1 1/2 c 'raw', unsalted cashews
1 c water
1 t vanilla extract or a small bit of scraped vanilla bean
1/4 c agave nectar
1/2 t sea salt

In a food processor:
4 c frozen (or fresh) berries of any kind
3 T fresh lime juice
then add what was in your blender to the food processor until it becomes smooth.

That's it! You can use it for a breakfast, snack or desert. I added some shredded apple and blueberries- awesome!

www.beautiful-vegan.blogspot.com

White Bean & Roasted Red Pepper Dip


White Bean and Roasted Red Pepper Dip
(makes 2 snack sized servings)

Ingredients:
1/2 19 ounce can white beans
1 roasted red pepper
2 cloves of garlic
1/2 lemon (zest and juice)
1 tablespoon olive oil
salt and pepper to taste

Directions:
1. Puree everything in a food processor until smooth adding water (or more olive oil) to bring it to the consistency that you desire.

closetcooking.blogspot.com

Maple Pecan Granola


Ingredients:
2 cups rolled oats
1/2 cup pecans (chopped)
1/2 cup maple syrup
1/4 cup packed brown sugar
2 tablespoons oil
1 pinch salt

Directions:
1. Mix everything in a large bowl.
2. Spread the mixture onto a baking pan.
3. Bake in a preheated 300F oven for 1 hour stirring every 15 minutes.

closetcooking.blogspot.com

How to Freeze Zucchini so you can have it all winter!



Freezing zucchini and other summer squash is a snap. All you do is cut it into half-inch slices, blanch it in a pot of boiling water for three minutes, transfer it to a bowl of ice water to cool, drain it, and bag it.

www.farmgirlfare.blogspot.com

Canning your own tomato sauce



Step by step tutorial for making your own tomato sauce and canning it!

http://www.pickyourown.org/spaghettisauce.htm

Zucchini Muffins


Zucchini Muffins Recipe
For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version just tastes better.
INGREDIENTS
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)
METHOD
You don't need a mixer for this recipe.
1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

www.farmgirlfare.blogspot.com

Green Tomato Relish



photos taken from www.veganyumyum.com

Farmgirl Susan's Green Tomato Relish
Makes about 3 pints
Recipe may be doubled; increase cooking time by 10-15 minutes

2 lb. green tomatoes, cored and chopped
1 lb. white or yellow onions, chopped
3/4 lb. sweet red peppers, cored and chopped
1/2 lb. tart cooking apples, such as 'Granny Smith', cored and chopped
6 garlic cloves, finely chopped
1 cup apple cider vinegar
1 Tablespoon kosher or sea salt
4 jalapeno peppers, cored, seeded if desired, and finely chopped
2 Tablespoons chopped cilantro
1 teaspoon ground cumin (optional)

Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large,nonreactive saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about an hour.

Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture using a stick blender (I can't say enough good things about my KitchenAid Hand Blender—one of the best things I ever bought for the kitchen) or in a traditional countertop blender (in batches if necessary) until still somewhat chunky.

If canning, return the puréed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a boiling-water canner. Store in a cool, dark place.
10 calories, 0g fat, 60mg sodium, 0g fiber, per Tablespoon

www.farmgirlfare.com

Saturday, August 15, 2009

Pecan, Squash, & Cranberry Speckled Wild Rice



Pecan, Squash and Cranberries Speckled Wild Rice
(serves 2)
Ingredients
Wild rice mix – 1 cup
1 small butternut or acorn squash, peeled and cubed – about 2 cups
Pecan halves – 2/3 cup
Onion or shallot – ½ cup, chopped
Garlic – 1 clove, finely chopped
Carrot – 2, small, sliced at an angle
Celery – 1 or 2 stalks, chopped
Fresh thyme – 1 tbsp, chopped
Dried cranberries – ½ cup
Red pepper flakes – a pinch
Butter and/or oil – 1 tbsp
Salt
Pepper
Method
Cook wild rice either on stovetop or using a pressure cooker. If using a pressure cooker, use 1¼ cups water and cook for 2 whistles. If cooking on stove top, use 2¼ cups of water and cook covered for 45-50 minutes. The rice should be cooked, but firm.
Cook squash by any of the following methods. Steam for 15 minutes. Or boil in water for 10 minutes. You can also roast the squash in a 450F for 20-25 minutes. Roasting is my favourite, as it gives the squash a deeper flavor due to caramelization. It is also the most time consuming method. For convenience, you can roast the squash 2 or 3 days ahead, refrigerate and use when needed.
Meanwhile heat a large, wide skillet over low-medium heat. Gently toast the pecan halves until aromatic. Keep a close watch on the nuts. They go from lightly toasted to burnt in less than a minute. Transfer nuts to the board, cool, chop and reserve.
Crank the flame to medium-high, heat butter and/or oil, and sauté onions and garlic until soft. Add celery, carrot and red pepper flakes, and stir-fry briskly for a couple of minutes. Then add cooked rice, squash, thyme, cranberries and pecans. Season to taste, toss to combine. This rice tastes great whether served warm or at room temperature. I have also noticed that the flavour develops as it sits. So make this ahead, and serve slightly warmed.

www.tastypalettes.com

Easy Eggplant Bake



Easy Eggplant Bake
(serves 2 as main course, 4 as side dish)
Ingredients
Large eggplants – 2, sliced into ¼ inch thick rounds
Juice of a lemon
Oil
Parmesan cheese - optional for vegan version
Sauce
Tomato puree – 1 28 oz can
Red onion/shallot – ¼ cup
Garlic – 1 clove, minced
Red pepper flakes – 1 tsp
Fresh herb (thyme, oregano, rosemary, parsley or cilantro) – 1-2 tbsp, chopped
Oil – a splash
Salt
Method
Preheat oven at 375F. Heat a large skillet, lightly coat the bottom with oil. Toast eggplant slices in batches, laying them in a single layer on the pan. When you take the slices off the pan, hit with a quick squirt of lemon juice.
Meanwhile, heat oil in a sauce pan, sauté onion and garlic until soft. Add tomato puree, red pepper flakes, salt and ½ cup of water. Boil for 12-15 minutes the sauce comes together. Stir in herbs and take off the heat.
Lightly coat 6 ramekins (or a casserole) with oil. Spoon a tbsp of sauce in the bottom. Divide eggplant slices among the ramekins. If needed, apply a little pressure to fit. Spoon remaining sauce, transfer ramekins onto a baking sheet, and bake for 20 minutes. Allow to cool for 5 minutes, flip the stack onto a plate and serve with shredded parmesan cheese, if desired. Boil some whole wheat noodles and serve as a main dish. Or load up your plate with eggplants and a couple of crusty toasts.
For making this a vegan delight, loose the cheese and enjoy with a drizzle of balsamic vinegar and olive oil. The eggplants soak up the tomato juices, and the tomato itself condenses leaving an intense flavor explosion in your mouth. We totally loved it.

www.tastypalettes.com

Spicy Corn Muffins



Spicy Corn Muffins
(yields 6 medium ones)
Ingredients
Cornmeal – 1/3 cup
All purpose flour – 1/3 cup
Baking powder – 1 tsp
Salt – a pinch
Egg – 1, small
Vegetable or canola oil – 2 tbsp
Yogurt – 1/3 cup
Sugar – 1½ tbsp
Corn – ¼ cup, fresh or frozen
Scallion/green onion or Cilantro – ¼ cup, chopped
Red pepper flakes – 1 tsp, more if desired
Marinated feta or goat cheese – ¼ cup, crumbled (optional)
Method
Preheat oven to 375F. Line 6 holes in a medium muffin pan with paper liner.
In a larger bowl, mix the first four ingredients. In a separate bowl, whisk the next four ingredients until mixed well. Add the wet ingredients to the flour mixture. Mix gently until just combined. Finally, mix in corn, scallion or cilantro, red pepper flakes and feta (if using), to form a uniform mixture. Take care not to over mix. Pour into the prepared muffin molds, bake for 18-20 minutes until firm. Serve warm or at room temperature with soup or salad.

www.tastypalettes.com

Friday, August 14, 2009

Sweet Potato-Pecan Bread


photo taken from the goddess's kitchen blog

Sweet Potato-Pecan Bread

Topping:
2 tsp. sugar
2 tsp. barley flour
1 tsp. cinnamon
3 tbsp. whole pecans

Bread:

3/4 cup sweet potato puree *
1/4 cup canola, safflower, or sunflower oil
1/4 cup maple syrup
3/4 cup soy milk (can use other milk if preferred)
1 tsp. apple cider vinegar
2 tsp. vanilla
1/4 cup sugar
1/2 cup coarsely chopped pecans or walnuts
1 3/4 cup barley flour (can use other flour if preferred)
1 tsp. baking soda
1 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. allspice
dash of nutmeg
1/2 tsp. salt

Preheat oven to 350F. Oil a loaf pan and set aside. In a small bowl, mix the topping ingredients and set aside.

Mix sweet potato puree, oil, syrup, soy milk, vinegar, and vanilla in a medium bowl.
In a separate, larger bowl, place the sugar and nuts, sifts all dry ingredients together. Whisk the wet ingredients into the dry. Do not overwork the batter! if the batter seems very stiff, add 1 tsp. soy milk. Finish mixing with a spatula to scrape the sides of the bowl. mix just until all of the ingredients are incorporated. Pour the batter into the prepared pan. Sprinkle with the topping mixture.
Bake for 35 minutes, rotate the pan a half turn to ensure even baking, and bake 35 minutes more or until a knife inserted in the center comes out clean. Let cook for 15 minutes before slicing.

*For sweet potato puree:
peel and cut 1 sweet potato into chunks; steam 10-15 minutes or until tender. Or can use canned sweet potato. when the potato is tender , drain, reserving some of the cooking liquid. Puree in a food processor or blender, adding the reserved cooking liquid a little at a time to thin the puree if necessary. The puree should be slightly thinner than mashed potatoes.

taken from" Simple Treats-a wheat free, dairy free guide to scrumptious baked goods by Ellen Abraham"

Brown Rice with Vegetables and Tahini Dressing


photo taken from www.halejournal.com

Brown Rice with Vegetables & Tahini Dressing

1/4 cup brown long-grain rice
1 small zucchini, sliced thinly
2 medium yellow patty-pan squash, quartered
1 small carrot, grated coarsely
1/4 cup finely chopped fresh parsley
1 tbsp. sunflower seeds

Tahini dressing:

1 tbsp. tahini (sesame seed butter, find it with other nut butters)
2 tsp. fresh lemon juice
1 tbsp. water
1 clove garlic, crushed

1.) Cook rice in a small saucepan of boiling water, uncovered, until rice is tender; drain.
2.) Meanwhile, boil, steam or moicrowave zucchini and squash, separately until tender; drain.
3.) Combine rice in small bowl with zucchini & squash, parsley and seeds.
4.) Place ingredients for tahini dressing in screw top jar; shake well.
5.) Serve rice and vegetables drizzled with dressing.

Detox by womens weekly magazine

Fruit Salad Creation



i.ehow.com

White Bean Salad



1/2 cup canned white beans, rinsed & drained
2 tbsp. coarsely chopped fresh tarragon
2 tbsp. coarsely chopped fresh parsley
1 small carrot, cut into matchsticks
1/2 cucumber, cut into matchsticks
2 red radishes, trimmed, cut into matchsticks
2 tbsp. fresh apple juice
1 tbsp. apple cider vinegar
1 tbsp. toasted sunflower seeds
1 tbsp. toasted pepitas (pumpkin seeds)

Toss all ingredients except the seeds, sprinkle on when serving.

Detox by womens weekly magazine

My family in the vancouver sun


http://www.vancouversun.com/story_print.html?id=1714483&sponsor=