Blueberry, Lemon & Banana Pancakes

Dry Ingredients:pancake

Wheatgerm 10%
Flax Meal 10%
Oat Flour 30%
Red Mill unbleached white flour 50%
1 tsp. baking powder

Wet Ingredients:

2 eggs
juice from 1/2 lemon + zest
about 3/4 cup almond milk (for desired consistency)
pinch of grated Dubliner Cheese
1 mashed banana
1/2 cup blueberries

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Lemony Rice

Basic Rice Recipe:lemony rice

1 cup rice

2 cups water

Boil water, add rice, bring to boil again.

Reduce heat to low, cover and simmer for about 20 minutes or

until you see small holes formed on the surface of the rice –

(or until a spoon stands up).

To make Lemony Rice

For every cup of rice, use 1 cup of fresh lemon juice.

Use chicken stock to make up the rest of the liquid.

Add lemon zest on top for a little more pizzaz.

Stir Fry

Slivers of fresh ginger – sliced small

Thinly sliced meat (or ground meat)

Chopped Vegetables: carrots, onions, celery yellow &  green bell peppers, spinach (bean sprouts are also good!)

Sauce: Bragg Liquid Aminos (or soy sauce), small amount of water & gelatin (thickener + joint health)

Add about 2 tblsp oil to pan.

Saute fresh ginger for a few moments then add meat

Add vegetables last – cook to desired consistency

Add Sauce
IMG_8263

Carrot Soup

carrot soup with goat cheese rabit 10-12 carrots cut into chunks

1 onion – chopped

several celery stalks – chopped

1 cup cream (or milk or soy milk)

1/4 cup butter

fresh lemon juice, salt and pepper to taste

cinnamon or nutmeg if desired

Add all chopped vegetables to 8 cups boiling water. Boil until vegetables are soft.
Use a food processor or blender to puree. Add butter, dairy, lemon juice and seasonings.

To Make the Rabbit:

Shape rabbit face out of soft cheese – use black peppercorns for the eyes; red for the nose.
Use a vegetable peeler to make the whiskers and to shape the tiny carrot at the bottom.
Hollow out a space at the fat end of the tiny carrot to insert a celery leaf or two.
(The white and blue part of the eyes were drawn in digitally)

Medicinal Honey

Medicinal honey is powdered herbs combined with honey.

One can eat it by the teaspoonful or mix a teaspoon of herbal honey with a cup of warm water to make a tea.
double boiler
First – use a double boiler to gradually heat the honey so that it is easier to work with. Use a low to medium heat to make sure that you don’t boil it. When the honey has reached a thin consistency, add the herbs. Let it return to room temperature. The honey / herbal mixture will last up to a year. (It does not need to be refrigerated).

Full Tummy Relief Honey
1/2 tsp. ground cloves (antioxidant, anti-septic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent properties)
1 tsp. powdered ginger (digestive aid)
2 tblsp. powdered citrus peel (A compound found in the peels of citrus fruit has the potential to lower cholesterol)
1 tblsp dandelion root (liver and gastrointestinal health)
1/2 tsp. powdered star anise (antifungal and antibacterial – it has been used to relieve coughs – relieves gas and colic)
1 cup honey (anti-bacterial – used to treat coughs & allergies and topically on wounds)

dry powdered ingredientsCirculation Honey
1 tsp. powdered juniper berry (cleanse the kidneys urinary tract)
1 tsp. powdered ginger (digestive aid)
1 tblsp. powdered turmeric (liver detoxifier, anti-inflammatory, wound healing & possible aid in certain types of cancer healing)
1/2 tsp. powdered cardamom (good smelling breath, heart an insulin health)
2 cups honey (anti-bacterial – used to treat coughs & allergies and topically on wounds)
According to Wikipedia:

Scientists have revealed that honey has powerful anti-bacterial properties on at least sixty species of bacteria, and unlike antibiotics, which are often useless against certain types of bacteria, honey is non-toxic and has strong effects.[6]

The composition of honey includes sugars such as glucose and fructose and also minerals such as magnesium, potassium, calcium, sodium chlorine, sulphur, iron and phosphate. Depending on the quality of the nectar and pollen, the vitamins contained in honey are B1, B2, C, B6, B5 and B3.[12]

When honey is used topically, as, for example, a wound dressing, hydrogen peroxide is produced by dilution of the honey with body fluids. As a result, hydrogen peroxide is released slowly and acts as an antiseptic.

Honey is widely used in cough medicines and to treat allergies.

Buttercup Squash with a Pomegranate Topper

pomegranate seeds give the squash a sweet, crunchy texture

pomegranate seeds give the squash a sweet, crunchy texture

Cook Squash

Mash to desired consistency with butter and maple syrup.

Top with fresh pomegranate seeds.

Microwave Cooking Myths & Health Concerns

Does cooking food in a microwave oven damage nutritional food value?
Microwave cooking

Answer: ALL cooking methods break down nutritional food value. The microwave doesn’t damage food’s nutritional value as much as other cooking methods because it cooks food faster.

Eating raw food gives one the most nutrients.

If you use a microwave – don’t heat your food in plastic…because heated plastic gives off phthalates and BPAs.

Pertinent Excerpts from research articles:
– Unlike nuclear radiation or ultraviolet radiation, microwave radiation can’t hurt you — it’s as harmless as visible light
-Microwave ovens usually don’t destroy nutrients in food. And in some cases, preparing food in a microwave might actually promote nutrient retention.
– We absorb EM (electromagnetic) radiation from power lines, cell phones, airplane flights, computers, fridges, and so forth. There is growing evidence that effects of microwave radiation add up over time.http://www.health.harvard.edu/fhg/updates/Microwave-cooking-and-nutrition.shtml

http://www.precisionnutrition.com/all-about-microwave-cooking

http://thechart.blogs.cnn.com/2010/07/01/does-microwave-cooking-rob-food-of-nutrients/http://www.livestrong.com/article/313503-microwave-ovens-kill-food-enzymes/#ixzz2CDxIkD3X

http://www.nytimes.com/2006/10/17/health/17real.html

Special Scrambled Eggs – Kids Cooking

Our son started cooking for himself several weeks ago. It gave him a huge boost in self confidence. After that, he wanted to cook scrambled eggs for us for breakfast, lunch and dinner.

  • start with a cold, non sick pan
  • crack desired number of eggs into the pan (if it’s cold, one can pick out the shells without getting burned)
  • turn on the burner heat and mix them up as they start to solidify
  • when they are almost done, add any kind of pesto and stir it all up!

Yellow Roasted Beets

Roasted Yellow Beets

peel and slice beets to about 1/2 inch thick

coat with olive oil & apple cider vinegar

  • roast open in a 500 degree oven
  • turn them occasionally
  • they are done when they are browned

I love beets. My family does not. So I spend the summer experimenting with different versions to see if I could change their minds. I scored a winner with this one. My 7 year old eats these as fast as I can make them…he likes them ‘extra crispy.’

Ketchup

Ketchup

2 (6oz) cans tomato paste
1/2 cup white vinegar (last batch, I used red wine vinegar…yummy!!)
4 tblsp. brown sugar
1 tblsp. garlic powder
1 tblsp. onion powder
1/4 tsp. all spice

  • add enough water to make it the consistency that you like****In one batch – I used molasses in addition to the brown sugar. I didn’t care for the flavor so left it  out in subsequent batches.