| ~No-Bake Flax Snacks~ ¾ cup ground flaxseed 3 TBS. oat flour 1 ½ tsp cinnamon 1 ½ tsp cloves 2 TBS peanut butter ½ cup rice syrup (available in natural foods store) powdered sugar (optional) Combine first 4 ingredients in small mixing bowl; add peanut butter & rice syrup and knead mixture thoroughly by hand. Roll pieces of dough into 1" balls & place on waxed paper. Dust lightly with powdered sugar, if desired, & eat immediately or refrigerate. Back to "What's New" |
| ~Spicy Ginger-Coconut Rice~ This hearty one-dish meal combines spicy cayenne & ginger with alkalizing ingredients. For further alkalizing power you could serve everything on a bed of freshly steamed greens. 5 oz. extra-firm tofu, diced 1 TBS. olive oil 1 small onion, diced 1" fresh ginger, minced 1 clove garlic, minced 1 small red bell pepper, diced ¼ cup coconut milk 1 cup cooked brown rice ¼ cup sliced almonds, lightly toasted ¼ tsp. crystal salt 1/8 tsp. cayenne In pan lightly coated with oil or cooking spray, heat tofu over medium-high heat until liquid disappears & tofu is lightly browned; remove & set aside. In same pan, heat olive oil over medium heat for about 2 min.; add onion, ginger & garlic & cook about 5 min., until onions are soft. Add bell pepper & sauté 5 more min. Add coconut milk, cook 2 min., then add tofu, cooked rice & almonds, stir & cook 2 more min. Remove from heat, stir in salt & cayenne & serve. |
| ~Maple Walnut Cookies~ (from Sweet & Natural Desserts) These are good if you want something sweet that is made without sugar & contains heart-healthy fiber, walnuts & oats. 1 ½ cups rolled oats 3 cups whole wheat pastry flour ½ tsp.crystal salt ½ cup corn oil 1 cup maple syrup 1 TBS. vanilla 1 ½ cups roasted walnuts 1/3 to 2 cups water Preheat oven to 350º. In a large bowl, mix oats, flour & salt; then add oil syrup, vanilla, walnuts & water (the amt. of water you use will determine cookies’ texture & firmness; for crisp cookies use a small amt. of water, for soft & chewy cookies use more). When ingredients are thoroughly mixed, drop onto oiled cookie sheet, pressing the dough lightly. Bake 18-20 minutes. You might try substituting coconut, or some other oil, for the corn oil & see how that tastes. It would make the recipe even more heart-healthy. |
| ~Black Bean Chili~ 2 15-oz cans black beans, rinsed & drained 1 15-oz can chopped tomatoes with their liquid 1 cup chicken stock, vegetable stock, or water 1-2 green bell peppers, cored, seeded, and chopped 1-2 onions, chopped 4-6 cloves garlic, finely chopped 1 canned chipotle chile in adobo, chopped (optional) 1 bay leaf 2 Tbs chili powder 1 Tbs cumin seeds 1 Tbs dried oregano cayenne pepper to taste Salt and freshly ground pepper to taste Optional garnishes: chopped cilantro, chopped scallions and/or chopped radishes shredded cheese, sour cream Combine all the ingredients in a heavy pot or slow cooker. Cover tightly and bake in a preheated 300F oven, or simmer over a very low flame on the stove top, or cook in the slow cooker set on high, for 2 to 3 hours. Serve with any or all optional garnishes, if desired. Serves 4 to 6. |
| ~Alkalizing Veggie Smoothie~ This contains loads of fiber, enzymes, trace minerals & vitamins A & C, and helps alkalize, cleanse & detox the system. 1 cup fresh spinach, chard, or dino kale 2 carrots, quartered 2 stalks celery, quartered 1 cup fresh parsley 1 large beet, peeled and quartered 1-2" peeled ginger root 2 tsp. each flax oil & lecithin juice & part of the peel from an organic lemon 1 cup Lakewood organic, agave-sweetened lemonade, or some other all-natural lemonade In a food processor or Vitamix, add the softer ingredients first, i.e. the lemonade, lemon juice, fresh greens, parsley, flax oil & lecithin. Add in the celery, carrots, beet & ginger and pureé until smooth. Add extra lemonade to desired consistency for drinking or, if you prefer, eat like a soup. Vitamin A is fat soluble, so be sure you always include some kind of fat or oil, as in this recipe with the flax oil & lecithin, when eating foods rich in A to help your body assimilate this important nutrient. |
| ~Swanson Dream Soda~ The Italians are masters when it comes to culinary delights. Pasta, pizza, wine, tiramisu—and those dreamy Italian sodas. But excessive amounts of carbohydrates and saturated fat aren’t healthy when you’re watching glucose levels or trying to take off pounds. So this month's recipe comes from Swanson, where they’ve revamped the traditional Italian Cream Soda into a veritable health elixir and renamed it Swanson Dream Soda. They've replaced full-fat cream in the original concoction with freshly prepared and silky-smooth almond milk, then blended it with fruity acai juice, a smidgen of honey, and a splash of sparkling water to make a refreshing summer drink. Besides its scintillating taste, Swanson Dream Soda packs a whallop when it comes to nutrition. Almonds are an excellent source of plant protein, vitamin E, magnesium, and other important phytosterols. And the juice from the exotic acai berry is renowned for its exceptional anti- oxidant profile. This Brazilian wonder food naturally provides omega-3 fatty acids, as well. A drizzle of organic raw honey balances the tart juice and adds valuable enzymes and nutrients, while the effervescent sparkling water makes the drink absolutely perfect for the warm summer months. There's instructions for making your own almond milk, but of course you can make the cream soda with one of the pre-packaged brands available at the grocery store. Items marked with an asterisk are available through the Swanson link on the Links page. Enjoy! 2 ounces of freshly prepared almond milk (see below) 2 ounces of *Swanson Acai Liquid 1 teaspoon of *Y.S. Organics Raw Honey 6 ounces of unflavored sparkling water (such as San Pellegrino) Gently stir first three ingredients together and top with sparkling water. Serve over ice or straight up. Preparing the almond milk: *½ cup organic almonds 2 cups of pure water (plus more water for soaking and blanching) 1-2 tablespoons *Y.S. Organics Raw Honey or maple syrup Place the nuts in a jar and cover them with water. Soak overnight or at least 6 hours. This step helps to release the nutrients from the nuts when they’re put into the blender, and it also makes them more digestible. Drain off and discard the soaking water. To remove the skins from the almonds, blanch them by placing in boiling water for about 30 seconds, then drain off the water and plunge them into cold water. Drain & squeeze the almonds between your fingers, and the skins will easily slip off. Place the almonds, ½ cup of pure water, and the honey or maple syrup into a blender and combine until smooth (about 1 minute). With the machine running, add the remaining 1-1/2 cups of water, and continue to blend for 1 more minute. Pour the mixture into a fine strainer or cheesecloth, and press out the liquid into a bowl with a rubber spatula. The almond milk can be stored for several days in the refrigerator—it's a great addition to smoothies or chai tea. And rather than discarding the remaining pulp, combine it with a dollop of organic honey to make an all- natural face or body scrub. Now that's recycling with a beauty plus! |
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| "May you be blessed with all things good." |
| ~Immunity Booster Tonic~ 2 cups fresh squeezed lemon juice 9 to 12 cloves garlic, peeled ½ to ¾ cup honey ½ onion, peeled & cut in chunks ½ to 1 tsp. cayenne 2 qts. filtered or purified water 1 thumb-sized piece peeled ginger root or 1 tsp. dried powder Put all ingredients except water into food processor or blender & pureé. Add water & refrigerate. Shake before pouring; use 2 oz. (1/4 cup) daily to boost immunity. |