Whole Grains – sweet or long grain brown rice, millet, pearled or unhulled barley, soft or hard wheat berries, quinoa, bulgur wheat or steel cut, rolled or oat groats (choose 3 or more)
Nuts – pine nuts, walnuts, pecans, peanuts, cashews, almonds or Brazil nuts (choose 1)
Sweetener or Flavoring – agave nectar, maple syrup, molasses, honey, almond or vanilla extract, fruit smoothie, apple juice or other juice concentrate (choose 1)
Spice – coriander, cardamom, nutmeg, vanilla bean, cloves, citrus zest or star anise (choose 1)
Fresh Fruits – blueberries, bananas, raspberries, blackberries, strawberries, pears and sweet grapes (choose 2)
Dried Fruit – dates, raisins, cranberries, apricots, shredded coconut, prunes and currents (choose 1)
Milk – coconut milk, rice milk, almond milk, soy milk, oat milk, hemp milk, carob milk (choose 1 store bought or homemade variety)
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Thursday, October 29, 2009
Tuesday, September 8, 2009
RECENT RECIPES
MUELSI
Ingredients
3 cups rolled oats
3 cups apple juice*
1/2 cup raisins
¼ cup shredded coconut
1 tbsp cardamom
½ cup walnuts (finely or coarsely chopped)
Method
Mix all ingredients in a baking dish. Cover and refrigerate overnight. In the morning, serve with unsweetened rice, soy or nut milk. Enjoy with fresh fruit.
*may substitute 1 cup water if you don’t want your oatmeal too sweet
Serves 6
RED ONION-SUNFLOWER DIP
Ingredients
½ red onion
Fresh Rosemary
½ tsp salt or chicken-style seasoning
2 tbsp water (Extra water as needed)
1 cup sunflower seeds
Method
Heat the water and add everything except the sunflower seeds. When the onions turn clear, add mixture to a blender with ¼ cup water (more for desired consistency). Blend until creamy. May also leave it chunky if you like that texture.
Serve warm as a spread on crackers, bread, savory pancakes, wraps or pizza*
*On cooked pizza dough or savory pancakes or crepes, spread a thin layer of dip and put homemade spaghetti sauce or pizza sauce on top. Enjoy.
HARVEST NUT ROAST
Ingredients
2 cups celery, chopped
2 medium onions, chopped
½ cup walnuts, chopped
½ cup pecan or sunflower meal
1 tsp basil leaves
1 tsp salt
2 cups soy or rice milk
½ tsp sage
2 cups fresh bread crumbs (preferably Italian flavored)
Method
Sauté celery and onions in a small amount (1 tbsp water). Combine all ingredients, folding in breadcrumbs last. Place in oiled or non-stick loaf tin or casserole dish. Bake at 350 degrees for 45 minutes. Loaf may need to be covered with foil near the end of baking if top begins to get two brown.*
Serve with gravy.
*if this happens, spread BBQ sauce or tomato paste on top.
Ingredients
3 cups rolled oats
3 cups apple juice*
1/2 cup raisins
¼ cup shredded coconut
1 tbsp cardamom
½ cup walnuts (finely or coarsely chopped)
Method
Mix all ingredients in a baking dish. Cover and refrigerate overnight. In the morning, serve with unsweetened rice, soy or nut milk. Enjoy with fresh fruit.
*may substitute 1 cup water if you don’t want your oatmeal too sweet
Serves 6
RED ONION-SUNFLOWER DIP
Ingredients
½ red onion
Fresh Rosemary
½ tsp salt or chicken-style seasoning
2 tbsp water (Extra water as needed)
1 cup sunflower seeds
Method
Heat the water and add everything except the sunflower seeds. When the onions turn clear, add mixture to a blender with ¼ cup water (more for desired consistency). Blend until creamy. May also leave it chunky if you like that texture.
Serve warm as a spread on crackers, bread, savory pancakes, wraps or pizza*
*On cooked pizza dough or savory pancakes or crepes, spread a thin layer of dip and put homemade spaghetti sauce or pizza sauce on top. Enjoy.
HARVEST NUT ROAST
Ingredients
2 cups celery, chopped
2 medium onions, chopped
½ cup walnuts, chopped
½ cup pecan or sunflower meal
1 tsp basil leaves
1 tsp salt
2 cups soy or rice milk
½ tsp sage
2 cups fresh bread crumbs (preferably Italian flavored)
Method
Sauté celery and onions in a small amount (1 tbsp water). Combine all ingredients, folding in breadcrumbs last. Place in oiled or non-stick loaf tin or casserole dish. Bake at 350 degrees for 45 minutes. Loaf may need to be covered with foil near the end of baking if top begins to get two brown.*
Serve with gravy.
*if this happens, spread BBQ sauce or tomato paste on top.
Tuesday, March 17, 2009
GOOD FOR SOMETHING SHAKE
GOOD FOR SOMETHING SHAKE
Ingredients
1 cup almonds, soaked in apple juice overnight
10 dates
2 bananas, frozen
4 cloves garlic
1-2 extra cups apple juice
Method
Blend all ingredients, adding extra apple juice to desired consistency.
Ingredients
1 cup almonds, soaked in apple juice overnight
10 dates
2 bananas, frozen
4 cloves garlic
1-2 extra cups apple juice
Method
Blend all ingredients, adding extra apple juice to desired consistency.
Monday, March 9, 2009
COMFORT FOODS
CREAM OF POTATO SOUP
Ingredients
14 small red-skin potatoes, diced large
4 cups water
2 tbsp oregano
1 tbsp crushed red pepper flakes
¼ onion
5 cloves garlic
Salt to taste
2 tbsp flour
Method
Sauté the onions and garlic until for a few minutes in a couple tablespoons of the water. Add the flour, oregano and pepper flakes and stir until a nice paste forms. Add the rest of the water and the potatoes and the salt and cook until potatoes are tender. Place half of the soup in a blender and blend until smooth. Add back to the pot, stir and serve warm with homemade garlic bread.
Ingredients
14 small red-skin potatoes, diced large
4 cups water
2 tbsp oregano
1 tbsp crushed red pepper flakes
¼ onion
5 cloves garlic
Salt to taste
2 tbsp flour
Method
Sauté the onions and garlic until for a few minutes in a couple tablespoons of the water. Add the flour, oregano and pepper flakes and stir until a nice paste forms. Add the rest of the water and the potatoes and the salt and cook until potatoes are tender. Place half of the soup in a blender and blend until smooth. Add back to the pot, stir and serve warm with homemade garlic bread.
Thursday, February 26, 2009
Lunch Ideas
CABBAGE SALAD
Ingredients
½ head green cabbage, finely chopped or shredded (or grated if you have the time and energy)
3 heaping tbsp Veganaise* (soy-based dressing)
1 tbsp maple syrup
Juice of ½ lemon
1tbsp fenugreek seasoning
½ can pitted black olives, halved
Method
Mix ingredients thoroughly and enjoy.
Note: *If you want an alternative to the Veganaise, you may use the Sunflower Dip recipe instead.
SAVORY BLACK BEANS
Saute ¼ onion in a tbsp water until clear. Add 1 cup washed beans, 2 cups water and season with ½ cup coconut milk, basil, Braggs Amino, salt and oregano (all to taste). Simmer until beans are tender. Canned beans may also be used. Serve over rice, a baked potato or sweet yam. Great with Haystacks.
Note: Add a dollop of Veganaise in the beans just before service for added flavor.
SAVORY LENTILS
Saute ¼ onion in a tbsp water until clear. Add 1 cup washed lentils and 1 cups water and season with rosemary, salt, Braggs Amino, crushed red pepper, cumin. Simmer until beans are tender. Serve over rice or mashed potatoes or bulgar grains*. Use extra water to make a soup and adjust seasoning accordingly. To thicken soup, mix 1 tbsp arrowroot powder in about 2 tbsp cold water and pour into the soup.
Note: To make this recipe, use the Bulgar Burger Crumbles recipe using the tan colored bulgar wheat instead. May use the finished product in the place of rice served with gravy or thick sauces.
Ingredients
½ head green cabbage, finely chopped or shredded (or grated if you have the time and energy)
3 heaping tbsp Veganaise* (soy-based dressing)
1 tbsp maple syrup
Juice of ½ lemon
1tbsp fenugreek seasoning
½ can pitted black olives, halved
Method
Mix ingredients thoroughly and enjoy.
Note: *If you want an alternative to the Veganaise, you may use the Sunflower Dip recipe instead.
SAVORY BLACK BEANS
Saute ¼ onion in a tbsp water until clear. Add 1 cup washed beans, 2 cups water and season with ½ cup coconut milk, basil, Braggs Amino, salt and oregano (all to taste). Simmer until beans are tender. Canned beans may also be used. Serve over rice, a baked potato or sweet yam. Great with Haystacks.
Note: Add a dollop of Veganaise in the beans just before service for added flavor.
SAVORY LENTILS
Saute ¼ onion in a tbsp water until clear. Add 1 cup washed lentils and 1 cups water and season with rosemary, salt, Braggs Amino, crushed red pepper, cumin. Simmer until beans are tender. Serve over rice or mashed potatoes or bulgar grains*. Use extra water to make a soup and adjust seasoning accordingly. To thicken soup, mix 1 tbsp arrowroot powder in about 2 tbsp cold water and pour into the soup.
Note: To make this recipe, use the Bulgar Burger Crumbles recipe using the tan colored bulgar wheat instead. May use the finished product in the place of rice served with gravy or thick sauces.
Tuesday, February 17, 2009
COCONUT GREENS & A DESSERT
COCONUT GREENS
Ingredients
Bunch of green leafy vegetables (Kale, Collards, Spinach, Chard, etc.)
½ onion, chopped
3 cloves garlic, chopped
1 can coconut milk (you can also make your own fresh coconut milk)*
1 tbsp fresh or dry thyme
Braggs Liquid Amino to taste
1 pinch of salt or ½ tsp of your favorite low-sodium seasoning
Method
Cut greens into bite size pieces. Sauté onion and garlic in a little water. Add greens and simmer for 5 minutes, stirring occasionally. Add ½ to whole can of coconut milk and seasonings. Cover and let cook until green are nice and tender.
*Making Coconut Milk
Put a dry coconut in the oven at 250 degrees for 1 hour so that the flesh separates easily from the shell. Use a hammer and make a crack in the coconut, immediately pouring the coconut water into a cup. You can enjoy this drink as is, or cool in the fridge before drinking. Use the hammer to break the coconut until it is halved. With a knife, separate the coconut flesh from the shell. Cut the flesh into cubes and blend with a little water until it yields a while liquid. Squeeze the “milk” out of the mixture and use as needed. Save the dry coconut in the fridge for your cakes, carob balls** or other yummy desserts.
**CAROB BALLS
Ingredients
½ cup walnuts
1 cup raisins
2 tbsp carob powder
shredded coconut (optional)
Method
Process ingredients well. Grab a handful and squeeze, and then roll with your hands into balls. Roll in shredded coconut.
Makes 6
Ingredients
Bunch of green leafy vegetables (Kale, Collards, Spinach, Chard, etc.)
½ onion, chopped
3 cloves garlic, chopped
1 can coconut milk (you can also make your own fresh coconut milk)*
1 tbsp fresh or dry thyme
Braggs Liquid Amino to taste
1 pinch of salt or ½ tsp of your favorite low-sodium seasoning
Method
Cut greens into bite size pieces. Sauté onion and garlic in a little water. Add greens and simmer for 5 minutes, stirring occasionally. Add ½ to whole can of coconut milk and seasonings. Cover and let cook until green are nice and tender.
*Making Coconut Milk
Put a dry coconut in the oven at 250 degrees for 1 hour so that the flesh separates easily from the shell. Use a hammer and make a crack in the coconut, immediately pouring the coconut water into a cup. You can enjoy this drink as is, or cool in the fridge before drinking. Use the hammer to break the coconut until it is halved. With a knife, separate the coconut flesh from the shell. Cut the flesh into cubes and blend with a little water until it yields a while liquid. Squeeze the “milk” out of the mixture and use as needed. Save the dry coconut in the fridge for your cakes, carob balls** or other yummy desserts.
**CAROB BALLS
Ingredients
½ cup walnuts
1 cup raisins
2 tbsp carob powder
shredded coconut (optional)
Method
Process ingredients well. Grab a handful and squeeze, and then roll with your hands into balls. Roll in shredded coconut.
Makes 6
Thursday, February 12, 2009
QUICK FIXES
MOOD TAMER SMOOTHIE
Ingredients
1 cup walnuts soaked overnight in pineapple or apple juice
1 cup of the same juice
6 large medjool dates (pitted)
2 tbsp flaxseeds
Method
Blend all ingredients together and enjoy.
Note: This recipe was given to me by a church member as a natural remedy for winter blues, Seasonal Affective Disorder (SAD), Holiday Depression for whatever is ailing your mind at the time.
CANCER CURING KALE
Ingredients
1 Bunch Kale, washed thoroughly
¼ cup olive oil (may use more or less depending on the amount of kale in a bunch)
Juice of 1 lemon
3 cloves garlic, finely grated
a pinch of salt (optional)
1 tbsp honey or agave nectar (optional)
Method
Lay leaves on top of each other and form a roll. Thinly slice, then cut into bite-size pieces. Use the back of a spoon or mortar and pestle to make a paste with the remaining ingredients. Mix with the kale and let sit in the refrigerator for 1 hour.
Note: You don’t need anything else for this ready-dressed salad. Increase the ingredients in the paste if you need more kick. The paste breaks down the kale so that it is nice and edible by the time you're ready to eat it.
Ingredients
1 cup walnuts soaked overnight in pineapple or apple juice
1 cup of the same juice
6 large medjool dates (pitted)
2 tbsp flaxseeds
Method
Blend all ingredients together and enjoy.
Note: This recipe was given to me by a church member as a natural remedy for winter blues, Seasonal Affective Disorder (SAD), Holiday Depression for whatever is ailing your mind at the time.
CANCER CURING KALE
Ingredients
1 Bunch Kale, washed thoroughly
¼ cup olive oil (may use more or less depending on the amount of kale in a bunch)
Juice of 1 lemon
3 cloves garlic, finely grated
a pinch of salt (optional)
1 tbsp honey or agave nectar (optional)
Method
Lay leaves on top of each other and form a roll. Thinly slice, then cut into bite-size pieces. Use the back of a spoon or mortar and pestle to make a paste with the remaining ingredients. Mix with the kale and let sit in the refrigerator for 1 hour.
Note: You don’t need anything else for this ready-dressed salad. Increase the ingredients in the paste if you need more kick. The paste breaks down the kale so that it is nice and edible by the time you're ready to eat it.
Wednesday, February 11, 2009
DAIRY-FREE DELIGHTS
SUNFLOWER DIP
Ingredients
1 cup raw sunflower seeds, rinsed well
1 cup water (more if needed)
Juice of 1 lemon
1 tsp salt
1 tbsp McKays Vegan Chicken-style seasoning
1 quarter onion (and /or onion powder)
1 clove garlic (and/or garlic powder)
Method
Blend all ingredients in the blender until nice and creamy (add more water if needed). Serve with homemade fries, corn chips or as a dip for crisp vegetables.
This recipe is a spin off Chris Rucker's recipe in The Seventh-Day Diet, based on what I had in my kitchen at the time.
ROASTED BROCCOLI
Ingredients
Fresh broccoli florets, rinsed and drained
Olive oil
1 tsp seasoning of choice (optional)
Method
Lightly drizzle florets with olive oil. Mix well. Sprinkle seasoning on it (this is not necessary, because the broccoli will spring it’s own sweetness). Roast in the oven at 400 degrees for 10 minutes. Broccoli will be between crisp and delicious.
Tip: If you try it and don’t like it that way, just leave it in the oven for 5 minutes more. It won’t affect the taste, just the tenderness.
Ingredients
1 cup raw sunflower seeds, rinsed well
1 cup water (more if needed)
Juice of 1 lemon
1 tsp salt
1 tbsp McKays Vegan Chicken-style seasoning
1 quarter onion (and /or onion powder)
1 clove garlic (and/or garlic powder)
Method
Blend all ingredients in the blender until nice and creamy (add more water if needed). Serve with homemade fries, corn chips or as a dip for crisp vegetables.
This recipe is a spin off Chris Rucker's recipe in The Seventh-Day Diet, based on what I had in my kitchen at the time.
ROASTED BROCCOLI
Ingredients
Fresh broccoli florets, rinsed and drained
Olive oil
1 tsp seasoning of choice (optional)
Method
Lightly drizzle florets with olive oil. Mix well. Sprinkle seasoning on it (this is not necessary, because the broccoli will spring it’s own sweetness). Roast in the oven at 400 degrees for 10 minutes. Broccoli will be between crisp and delicious.
Tip: If you try it and don’t like it that way, just leave it in the oven for 5 minutes more. It won’t affect the taste, just the tenderness.
Monday, February 9, 2009
BREAKFAST IDEAS
OH OATMEAL!
Ingredients
4 cups water
2 cups rolled oats
12 whole cloves
12 dates chopped
1 cup organic apple juice
Grade B Maple syrup
Sliced bananas
Method
Chop and soak dates in the apple juice (preferably overnight, if you can). Bring water, with cloves added, to a boil. Add oats and cook to desired consistency. Stir in date mixture and serve warm with maple syrup and bananas. *Because the oatmeal is not cooked with sugar it will appeal to those who don’t like it too sweet and those who do can add the maple syrup to suit their taste.
Serves 8
Money saving tip: Trader Joes has Grade B maple syrup for $11.99 and Whole Foods sells it for $16.99. A little goes a long way.
APPLE WALNUT CRUNCH
Ingredients
1 cup walnuts
1 cup 100% fruit juice (water may also be used if you want to control your caloric intake)
1 cup soft white wheat berries
1 cup hard wheat berries (may use unhulled or pearl barley instead)
4 cups water
1 cup raisins
2 tbsp honey
2 apples, grated or chopped (do just before serving)
Method
Soak the walnuts overnight in 1 cup water or fruit juice of your choice. Wash grains and put in prepared* Crockpot. Add 4 cups water and cook on low overnight. In the morning, finely grind the walnuts and the soak liquid, then add to the finished grains. Stir in the raisins, honey and apples and serve as is, or with a tasty rice milk or homemade cashew or almond milk if you like your hot cereal swimming.
Note:*spray the inside of the Crockpot with non-stick spray or rub with a little olive oil to prevent the grains from sticking to the side; it also makes cleanup easy.
RAINBOW BREAKFAST POTATOES
Ingredients
12 small red-skinned potatoes
½ red, yellow and green peppers
¼ red onion
¼ sweet onion
Seasoning to taste (salt, rosemary, chicken-style seasoning)
½ tsp turmeric (for color)
Water as needed
Method
Thoroughly wash and cut potatoes in ½ inch chunks. Saute onions, garlic and peppers in a little water, coconut oil or good quality olive oil for a few minutes. Add potatoes and stir, let simmer for a few minutes. Add water a little a time so that the potatoes don’t stick to the pan. Repeat until the potatoes are tender.
Note: This dish also tastes good cold.
Ingredients
4 cups water
2 cups rolled oats
12 whole cloves
12 dates chopped
1 cup organic apple juice
Grade B Maple syrup
Sliced bananas
Method
Chop and soak dates in the apple juice (preferably overnight, if you can). Bring water, with cloves added, to a boil. Add oats and cook to desired consistency. Stir in date mixture and serve warm with maple syrup and bananas. *Because the oatmeal is not cooked with sugar it will appeal to those who don’t like it too sweet and those who do can add the maple syrup to suit their taste.
Serves 8
Money saving tip: Trader Joes has Grade B maple syrup for $11.99 and Whole Foods sells it for $16.99. A little goes a long way.
APPLE WALNUT CRUNCH
Ingredients
1 cup walnuts
1 cup 100% fruit juice (water may also be used if you want to control your caloric intake)
1 cup soft white wheat berries
1 cup hard wheat berries (may use unhulled or pearl barley instead)
4 cups water
1 cup raisins
2 tbsp honey
2 apples, grated or chopped (do just before serving)
Method
Soak the walnuts overnight in 1 cup water or fruit juice of your choice. Wash grains and put in prepared* Crockpot. Add 4 cups water and cook on low overnight. In the morning, finely grind the walnuts and the soak liquid, then add to the finished grains. Stir in the raisins, honey and apples and serve as is, or with a tasty rice milk or homemade cashew or almond milk if you like your hot cereal swimming.
Note:*spray the inside of the Crockpot with non-stick spray or rub with a little olive oil to prevent the grains from sticking to the side; it also makes cleanup easy.
RAINBOW BREAKFAST POTATOES
Ingredients
12 small red-skinned potatoes
½ red, yellow and green peppers
¼ red onion
¼ sweet onion
Seasoning to taste (salt, rosemary, chicken-style seasoning)
½ tsp turmeric (for color)
Water as needed
Method
Thoroughly wash and cut potatoes in ½ inch chunks. Saute onions, garlic and peppers in a little water, coconut oil or good quality olive oil for a few minutes. Add potatoes and stir, let simmer for a few minutes. Add water a little a time so that the potatoes don’t stick to the pan. Repeat until the potatoes are tender.
Note: This dish also tastes good cold.
FIBER-RICH GROUND BEEF SUBSTITUTE
BULGAR BURGER CRUMBLES
Ingredients
2 cups Bulgar Wheat (the dark brown kind)
2 cups water
1 cup walnuts
½ onion, quartered (and/or powdered)
1 clove garlic (and/or powdered)
1 tbsp all-purpose seasoning
1 tsp salt
*fresh or dried thyme (optional)
Method
Place Bulgar in saucepan. Process remaining ingredients, except thyme, in a blender until smooth, then pour over bulgar wheat. Cover over low heat for about 5 minutes, and then add thyme, stirring frequently. Turn off heat and let stand about 20 minutes. Spread evenly on a cookie sheet or 13x9 dish and bake at 250 degrees for about 1 hr. or until mostly dry (be sure not to let it burn or dry out)
.
Use in place of ground beef or veggie crumbles.
Note: If not using right away, it freezes well. To reconstitute, mix equal amounts w/V-8 juice or spaghetti sauce and cook until moisture is used up. Use as desired.
Ingredients
2 cups Bulgar Wheat (the dark brown kind)
2 cups water
1 cup walnuts
½ onion, quartered (and/or powdered)
1 clove garlic (and/or powdered)
1 tbsp all-purpose seasoning
1 tsp salt
*fresh or dried thyme (optional)
Method
Place Bulgar in saucepan. Process remaining ingredients, except thyme, in a blender until smooth, then pour over bulgar wheat. Cover over low heat for about 5 minutes, and then add thyme, stirring frequently. Turn off heat and let stand about 20 minutes. Spread evenly on a cookie sheet or 13x9 dish and bake at 250 degrees for about 1 hr. or until mostly dry (be sure not to let it burn or dry out)
.
Use in place of ground beef or veggie crumbles.
Note: If not using right away, it freezes well. To reconstitute, mix equal amounts w/V-8 juice or spaghetti sauce and cook until moisture is used up. Use as desired.
Thursday, November 20, 2008
ONE WEEK WORTH OF WELLNESS
ONE WEEK WORTH OF WELLNESS
Our Mind, Body and Spirit Series ends December 20, 2008. Below are the last 7 topics that close out 2008. Begin 2009 with the tools to help you keep your New Year’s resolutions regarding your health. All programs are free to the public. * Note schedule changes and/or additions
*Friday, November 21, 2008 – 7pm – Udderly Amazing - Are dairy products good for us? For centuries, we have been led to believe that dairy products should form an essential component of our diets. However, it is well known that many nations are dairy-intolerant, and that even dairy-tolerant nations are subject to many allergenic responses to dairy products. New evidence implicates dairy in not only allergenic responses, but in potentially lethal diseases, such as osteoporosis, leukemia, diabetes, and many others. The latest scientific findings and their impact on our lifestyle choices are discussed.
*Saturday, November 22, 2008 – 3pm – Killed by the Good Life – Doris Hernandez returns from the Hartland Institute and Lifestyle Center in Virginia with another riveting seminar on food and nutrition.
*Friday, November 28, 2008 - 7pm – Health and Happiness - Does vegetarianism offer a viable alternative for diets rich in animal products? Is it healthy to choose a vegan lifestyle and how does one ensure adequate quantities of all essential nutrients? These issues and many other factors pertaining to a healthy lifestyle are discussed in-depth in this lecture. Moreover, recipes and household tips are provided to make the transition to a vegan lifestyle not only simple but delightful.
Our Mind, Body and Spirit Series ends December 20, 2008. Below are the last 7 topics that close out 2008. Begin 2009 with the tools to help you keep your New Year’s resolutions regarding your health. All programs are free to the public. * Note schedule changes and/or additions
*Friday, November 21, 2008 – 7pm – Udderly Amazing - Are dairy products good for us? For centuries, we have been led to believe that dairy products should form an essential component of our diets. However, it is well known that many nations are dairy-intolerant, and that even dairy-tolerant nations are subject to many allergenic responses to dairy products. New evidence implicates dairy in not only allergenic responses, but in potentially lethal diseases, such as osteoporosis, leukemia, diabetes, and many others. The latest scientific findings and their impact on our lifestyle choices are discussed.
*Saturday, November 22, 2008 – 3pm – Killed by the Good Life – Doris Hernandez returns from the Hartland Institute and Lifestyle Center in Virginia with another riveting seminar on food and nutrition.
*Friday, November 28, 2008 - 7pm – Health and Happiness - Does vegetarianism offer a viable alternative for diets rich in animal products? Is it healthy to choose a vegan lifestyle and how does one ensure adequate quantities of all essential nutrients? These issues and many other factors pertaining to a healthy lifestyle are discussed in-depth in this lecture. Moreover, recipes and household tips are provided to make the transition to a vegan lifestyle not only simple but delightful.
Friday, December 5, 2008 – 7pm – Holiday Depression & SAD (Seasonal Associative Disorder) – What is supposed to be most wonderful time of the year is often the most miserable. Have you ever noticed your mood shift during the winter? Do you feel lonely at your holiday dinner parties even with a roomful of loved ones? Katia Reinert, MSN of the Washington Adventist Hospital, goes to the heart of the matter to give you the answers you’ve been seeking.
Friday, December 12, 2008 – 7pm - Misery in Silence: Domestic Violence and Abuse
Derrick and Sonya McCollum from Community Praise Center in Alexandria, VA, will be sharing with couples, singles and teens about this important topic. How to recognize the signs of an abuser? What are the effects of verbal, physical and emotional abuse on us and our loved ones? How to get help yourself or help someone you care about and much more...
*Friday, December 19, 2008 – 7pm – Disease Begins in the Colon – We began our health series with her, now due to overwhelming request, we conclude our lecture with Dr. Vanetta Kalu sharing a powerful presentation that will change your life.
*Saturday, December 20, 2008 – 3pm – Edible Show and Tell – Now that we’ve learned about various lifestyle changes that could prevent, and in many cases, reverse disease, Dr. Kalu returns to show us how. We’ll be tasting delicious vegan delights from her newly published cookbook, Start Here. Who knew that eating healthy could tantalize your taste buds. Bring a friend or skeptic.
Program Location:
Hyattsville Seventh-day Adventist Church
4807 42nd Place
Hyattsville, MD 20782
Phone: 301-927-2080
For more details, call Leuanna Matheson at 202-437-4867
Sunday, November 9, 2008
HEAVENLY GRAINS BREAKFAST SURPRISE
HEAVENLY GRAINS BREAKFAST SURPRISE*
Ingredients:
1 cup sweet short-grain brown rice
1/2 cup barley
1/2 cup wheat berries
4-5 cups water or apple juice (enough to cover 2-in above grains)
Method:
Cook grains and water overnight in crockpot (on low for 8 hours). Finished product should be nice and soft, like oatmeal, but it has a different texture for those who don't like oatmeal.
Stir-in Ingredients:
1 large can pineapple with the juice (crushed or chunks)
5 dates
1 heaping handful of raisins
sliced bananas
Nut milk
Maple Syrup
Shredded coconut (optional)
Method
Blend pineapple and dates until nice and creamy. Stir into cooked grains. Top with remaining ingredients to your desired taste. Enjoy.
*This recipe was heaven-inspired when I had no idea what to make for breakfast, it's full of fibrous grains and to my surprise, my children loved it. Hope you do too.
Makes 4 servings
Ingredients:
1 cup sweet short-grain brown rice
1/2 cup barley
1/2 cup wheat berries
4-5 cups water or apple juice (enough to cover 2-in above grains)
Method:
Cook grains and water overnight in crockpot (on low for 8 hours). Finished product should be nice and soft, like oatmeal, but it has a different texture for those who don't like oatmeal.
Stir-in Ingredients:
1 large can pineapple with the juice (crushed or chunks)
5 dates
1 heaping handful of raisins
sliced bananas
Nut milk
Maple Syrup
Shredded coconut (optional)
Method
Blend pineapple and dates until nice and creamy. Stir into cooked grains. Top with remaining ingredients to your desired taste. Enjoy.
*This recipe was heaven-inspired when I had no idea what to make for breakfast, it's full of fibrous grains and to my surprise, my children loved it. Hope you do too.
Makes 4 servings
HEARTY BREAKFAST
HEAVENLY BREAKFAST GRAIN SURPISE*
Ingredients:
1 cup sweet short-grain brown rice
1/2 cup barley
1/2 cup wheat berries
Water (enough to cover 2-in above grains)
Method:
Cook grains and water overnight in crockpot (at least 8 hours). Finished product should be nice and soft, like oatmeal, but different in texture for those who don't like oatmeal.
Stir-in Ingredients:
1 large can pineapple with the juice (crushed or chunks)
5 dates
1 heaping handful of raisins
sliced bananas
Nut milk
Maple Syrup
Blend first three ingredients until nice and creamy. Stir into cooked grains. Top with three remaining ingredients to your desired taste. Enjoy.
*This recipe was heaven-inspired when I had no idea what to make for breakfast, it's full of fiberous grains and to my surprise, my children loved it. Hope you do too.
Ingredients:
1 cup sweet short-grain brown rice
1/2 cup barley
1/2 cup wheat berries
Water (enough to cover 2-in above grains)
Method:
Cook grains and water overnight in crockpot (at least 8 hours). Finished product should be nice and soft, like oatmeal, but different in texture for those who don't like oatmeal.
Stir-in Ingredients:
1 large can pineapple with the juice (crushed or chunks)
5 dates
1 heaping handful of raisins
sliced bananas
Nut milk
Maple Syrup
Blend first three ingredients until nice and creamy. Stir into cooked grains. Top with three remaining ingredients to your desired taste. Enjoy.
*This recipe was heaven-inspired when I had no idea what to make for breakfast, it's full of fiberous grains and to my surprise, my children loved it. Hope you do too.
Tuesday, March 6, 2007
TOTAL BODY R & R
Monday I had one of those days that made me want to scream. It was partially my fault for not going to bed at 8:00pm. Cold Case and Without a Trace were coming on and since I’d missed them the week before, I felt that I was entitled to a little “me time.” So today in the midst of my draining day I thought, “today is the worst day of the rest of my life.” That thought gave me hope; it gave me something to look forward to, God willing I should live to see tomorrow.
Upon further reflection, my day wasn’t so bad. All I really needed was some sleep. For the month of March, I’ve posted a few suggestions for a little R&R for the mind, the body and the spirit.
For the Spirit - Comfort from God’s Word
You’ve been told to be grateful because others people’s misfortune are worse than yours. I don’t know about you, but I don’t want my source of comfort to be other people’s pain. I prefer for my source of comfort to be the one who can effect change—the Lord. Here are some kernels of comfort from God’s word.
Lonely? Psalms 68:6 says, “God setteth the solitary in families”
Mystery in your life? Daniel 2:28 says, "There is a God in heaven that revealeth mysteries"Lacking Financially? Deuteronomy 8:18 says, “But thou shalt remember the Lord thy God: for it is He that giveth thee power to get wealth”
Trouble Sleeping? Proverbs 3:24 says, “When thou liest down, thou shalt not be afraid: yea thou shalt lie down and thy sleep shall be sweet”
Feeling Spiritually Dead? Amos 5:4 says, “Seek ye me and ye shall live”
No Heat for the winter? Ecclesiastes 4:11 says, “Again, if two lie together, then they have heat” (obviously you need to be married)
Doubt About Your Marriage? Ecclesiastes 4:9 says, “Two are better than one; because they have good reward for their labor"
Barren Womb? Matthew 19:26 says, “With God all things are possible”
Feeling Suicidal/Tired Of Your Life? 2 Corinthians 5:17 says, “Therefore if any man be in Christ, he is a new creature: old things are passed away; behold all things are become new”
Feeling Misunderstood? Psalms 139:2,3 says, “Thou understandest my thought afar off and art acquainted with all my ways”
Feeling like no one's on your side? Romans 8:27 says, “And he that searchest the hearts knoweth what is the mind of the spirit, because he maketh intercession for the saints according to the will of God”
Feeling Ashamed? Psalms 3:3 says, “But thou, O Lord, art a shield for me; my glory, and the lifter up of mine head”
For the Body - Scrambled Tofu (contributed by Cynthia Johnson, Nutritionist)Ingredients:
Extra firm tofu (frozen then thawed and drained)
1/2 onion chopped
2 cloves garlic chopped
Juice of 1/2 lemon
1 stalk green onion chopped
Few parsley leaves chopped
Tumeric
Sea salt
Preparation:
Crumble tofu. Sauté the onion and garlic in olive oil. Add tofu and sauté for a few minutes. Add remaining ingredients. Once thoroughly cooked, add more of the seasonings as your taste buds desire. You can experiment with your favorite seasonings or fresh herbs.
Serve with your favorite bread or a nice honey-sweetened whole grain bread (e.g. Rudi’s). Spread a little Vegannaise (soy based mayonnaise) on the bread for an added taste explosion.
For the Mind – Arts and CraftsPaint your own pottery at the Mud Hut. The Mud Hut is a neighborhood pottery-painting studio. They are located in Olney, Maryland. They have one of the largest selections of bisque in the area.
Have your birthday party or bridal shower here. Create personalized
gifts. This a great place to find a respite from the business of your day. Working with you hands to create something is quite therapeutic. It's also a great place to get together with some friends for an hour or two.
3231 Spartan RdOlney, MD 20832
(301) 260-8786
www.mudhutstudios.com2007 Winter, Spring, Fall Hours:
Tuesday - Thursday: 12 - 8pm
Friday: 12 - 9pm
Saturdays: 10am -6pm
Sundays: Noon - 5pm
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