Sunday, May 30, 2010
YAY!! All the angels in heaven are rejoicing today
Brandon and Jen were baptized by Pastor Francis Chan today - I have been praying for a long time for this day, now I'm rejoicing with Jesus and His angels!!!
Thursday, May 27, 2010
Avocado Ice Cream
I found a recipe online for this ice cream but some of the ingredients weren't quite up to snuff for my liking so I modified it (I think it still counts as an original creation though, right?)
3 ripe avocados
2 – 3 T lime juice (depending on the strength of the lime)
1/2 teaspoon stevia, powdered or liquid
2 C MimicCream
1 C almond or coconut milk
2 T tequila (optional) make sure you use organic tequila... JK
Puree all and use ice cream maker to freeze according to your maker's directions. **OR** Cameron (my 12 year old) told me that he was taught in school to make ice-cream using two zip lock bags, some ice, and some salt (he said regular salt was fine), instead of an ice cream maker (let's face it, I don't know anyone who owns an ice cream maker except my sweet crazy niece Brit). I haven't tried it yet - BUT, he said it worked... I will get back to you after he shows me how to make this recipe using what he learned in school. Tick Tock...
3 ripe avocados
2 – 3 T lime juice (depending on the strength of the lime)
1/2 teaspoon stevia, powdered or liquid
2 C MimicCream
1 C almond or coconut milk
2 T tequila (optional) make sure you use organic tequila... JK
Puree all and use ice cream maker to freeze according to your maker's directions. **OR** Cameron (my 12 year old) told me that he was taught in school to make ice-cream using two zip lock bags, some ice, and some salt (he said regular salt was fine), instead of an ice cream maker (let's face it, I don't know anyone who owns an ice cream maker except my sweet crazy niece Brit). I haven't tried it yet - BUT, he said it worked... I will get back to you after he shows me how to make this recipe using what he learned in school. Tick Tock...
Simple Spinach Salad
Brandon and Jen say this makes an excellent breakfast (I think according to their friend Alex who is teaching them how to become alkaline).
A whole bunch baby spinach
lots of fresh squeezed lemon juice to taste
lots of good quality cold-pressed olive oil to taste
Real Salt & pepper
Toss all ingredients and enjoy this simply energizing and refreshing salad. By the way, Branjen also say to squeeze fresh organic lemon juice into your water for a better quality alkalizing drink.
A whole bunch baby spinach
lots of fresh squeezed lemon juice to taste
lots of good quality cold-pressed olive oil to taste
Real Salt & pepper
Toss all ingredients and enjoy this simply energizing and refreshing salad. By the way, Branjen also say to squeeze fresh organic lemon juice into your water for a better quality alkalizing drink.
My Split Pea Soup
I don't know if I'm the only who makes split pea soup this way, but I love it! It's a comfort food that is healthy for you too - a rare combo.
1 lb dry split peas (green or yellow, I use organic) - or you could use lentils if you prefer for yummy lentil soup
4 or 5 cloves garlic
1 med onion
3 or 4 bay leaves
Real Salt & pepper
Filtered water
2 large carrots, cut into largish bite sized chunks
1/2 head broccoli
1/2 head cauliflower, cut into largish bite sized chunks
1 1/2 C almond milk or light coconut milk (or we could try out our new MimicCreme here)
Avocado
Simmer split peas (or lentils), bay leaves, garlic, onion, and Real Salt & pepper in enough filtered water to cover 4 or 5 inches above lentils. Test lentils for doneness, then add almond milk. Simmer for another 5 minutes. When done turn off heat, add veggies and let stand to warm veggies (don't boil veggies or you'll cook the nutrients out). Garnish with slices of avocado. Veggies will be al dente but tasty in this very yummy soup.
1 lb dry split peas (green or yellow, I use organic) - or you could use lentils if you prefer for yummy lentil soup
4 or 5 cloves garlic
1 med onion
3 or 4 bay leaves
Real Salt & pepper
Filtered water
2 large carrots, cut into largish bite sized chunks
1/2 head broccoli
1/2 head cauliflower, cut into largish bite sized chunks
1 1/2 C almond milk or light coconut milk (or we could try out our new MimicCreme here)
Avocado
Simmer split peas (or lentils), bay leaves, garlic, onion, and Real Salt & pepper in enough filtered water to cover 4 or 5 inches above lentils. Test lentils for doneness, then add almond milk. Simmer for another 5 minutes. When done turn off heat, add veggies and let stand to warm veggies (don't boil veggies or you'll cook the nutrients out). Garnish with slices of avocado. Veggies will be al dente but tasty in this very yummy soup.
Wednesday, May 26, 2010
MimicCreme!
I happened to find this great new product while researching for a new recipe: "MimicCreme is the non-dairy, non-soy, gluten-free substitute for cream that truly is both tasty and healthy. And we make it available to you in four versions. There is an Unsweetened version; two sweetened versions-- Sweetened, made from natural cane sugar and Sugar-free Sweetened made with a 100% natural sugar substitute-- and a Coffee Creamer (which is available in a convenient 16 oz. carton).
All four versions of MimcCreme are 100% vegan." - It's made from almonds and cashews.
I'm going to get some of the unsweetened version to create my very own avocado ice cream - to follow!
All you beautiful San Diegans can buy this product here: 4S Ranch 10511 4S Commons Drive Suite 155 San Diego, CA 92127 858-432-7755
And you gorgeous Angels can get it here: Erewhon Natural Foods 7660 Beverly Blvd. #A, Los Angeles, CA 323-937-0777 www.erewhonmarket.com
**OR** Follow Your Heart Natural Foods Market 21825 Sherman Way, Canoga Park, CA www.followyourheart.com
All four versions of MimcCreme are 100% vegan." - It's made from almonds and cashews.
I'm going to get some of the unsweetened version to create my very own avocado ice cream - to follow!
All you beautiful San Diegans can buy this product here: 4S Ranch 10511 4S Commons Drive Suite 155 San Diego, CA 92127 858-432-7755
And you gorgeous Angels can get it here: Erewhon Natural Foods 7660 Beverly Blvd. #A, Los Angeles, CA 323-937-0777 www.erewhonmarket.com
**OR** Follow Your Heart Natural Foods Market 21825 Sherman Way, Canoga Park, CA www.followyourheart.com
Steamed Broccoli
Jen always makes this for my son... seems simple, but it's very delicious.
Large head of broccoli - or cauliflower
Steam rack for bottom of pot (or ball up foil for a home-made "rack" McGuyver style)
enough water to cover bottom of pot
Cold-pressed good quality olive oil
Real Salt & pepper
Add broccoli to steam rack and cover pot, steam briefly (you don't want to cook the nutrients out of your good produce). Remove from pot, pour olive oil on top, add Real Salt and pepper to taste. Yummy!
Large head of broccoli - or cauliflower
Steam rack for bottom of pot (or ball up foil for a home-made "rack" McGuyver style)
enough water to cover bottom of pot
Cold-pressed good quality olive oil
Real Salt & pepper
Add broccoli to steam rack and cover pot, steam briefly (you don't want to cook the nutrients out of your good produce). Remove from pot, pour olive oil on top, add Real Salt and pepper to taste. Yummy!
Crackers!
These are not exactly "alkaline" but I do use only organic ingredients and they are delicious -in moderation- with a generous serving of mushed avocado.
1 1/2 C organic whole wheat flour
1/2 C Hemp or Flax seeds
6 Tbs olive oil - cold pressed
Real Salt (to taste)
Filtered water
Add flour and Real Salt to med size bowl, add olive oil and "rub" into flour well to form a crumb-like texture. Add seeds and mix by hand while slowly adding water to form a somewhat stiff dough. Roll out thin and cut small squares out of dough (use a sharp knife and a grid-like pattern). Bake at 375 for around 10 minutes (test for doneness). Crackers are done when crispy but not brown. Experiment with herbs / spices for different flavors if you wish (someone suggested rosemary, sounds yummy to me!)
1 1/2 C organic whole wheat flour
1/2 C Hemp or Flax seeds
6 Tbs olive oil - cold pressed
Real Salt (to taste)
Filtered water
Add flour and Real Salt to med size bowl, add olive oil and "rub" into flour well to form a crumb-like texture. Add seeds and mix by hand while slowly adding water to form a somewhat stiff dough. Roll out thin and cut small squares out of dough (use a sharp knife and a grid-like pattern). Bake at 375 for around 10 minutes (test for doneness). Crackers are done when crispy but not brown. Experiment with herbs / spices for different flavors if you wish (someone suggested rosemary, sounds yummy to me!)
Quinoa and Kale Salad
This is the recipe that inspired me to create this page - I had so many takers I got writer's cramp! A very delicious and refreshing salad - and packed with protein, who needs meat?
5 or 6 cloves garlic
1 med onion
juice of 3 lemons
1/4 C cold-pressed olive oil
Real Salt and pepper
1 cup cooked quinoa
1/2 bunch finely chopped red kale
1 large sweet potato, cooked
2 large carrots, sliced
6 or more handfuls baby spinach
Saute garlic and onion in a tablespoon or two of the olive oil until done to your preference, add to a large salad bowl with lemon juice, the rest of the olive oil, salt, and pepper. Whisk well. Add quinoa, kale and carrots, toss well. Add sweet potato(chopped into bite-sized pieces) and spinach, toss and eat yum!
5 or 6 cloves garlic
1 med onion
juice of 3 lemons
1/4 C cold-pressed olive oil
Real Salt and pepper
1 cup cooked quinoa
1/2 bunch finely chopped red kale
1 large sweet potato, cooked
2 large carrots, sliced
6 or more handfuls baby spinach
Saute garlic and onion in a tablespoon or two of the olive oil until done to your preference, add to a large salad bowl with lemon juice, the rest of the olive oil, salt, and pepper. Whisk well. Add quinoa, kale and carrots, toss well. Add sweet potato(chopped into bite-sized pieces) and spinach, toss and eat yum!
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