Membership
Join our Membership
and get Healthy
Today! JOIN NOW!

Search for Recipes/Blogs/Topics


Powered by Google

Maintenance

PROFILE

charity_desc.txt

Description

charity_longdesc.txt

    • Lentil Sloppy Joes

    • Bookmark and Share
    •  9/28/2013 10:27:59 AM
    •  

       

      I have been wanting to start using more lentils in my house and thought this would be the perfect way to do it.  My kids have long become acquainted with beans but I haven't done too many recipes with lentils.  They are POWERHOUSES of nutrients and something that I want to incorporate more of.  Luckily I got the thumbs up from the kids to make these again (I'm sure it helped that they were served on delicious toasted Onion Ciabatta rolls).

       

       

      Lentil Sloppy Joes

       

      2 cups of mushrooms, chopped

      1/2 sweet onion, chopped

      2 celery stalks, sliced

      2 TBS olive oil

      2 cloves of garlic

      2 cups of crushed tomatoes (or fresh garden tomatoes with the skins blanched off)

      1 1/2 cups of cooked green lentils (I love my pressure cooker for these)

      4oz of tomato paste

      2 TBS of Mexican seasonings (or Taco seasoning)

      1/4 tsp of chipotle powder

      1 TBS balsamic vinegar

      1 TBS soy sauce

      a pinch of cinnamon

      4 buns for serving

       

       

      In a large skillet warm the olive oil over medium heat and cook the onions, mushrooms, and celery for 8 minutes.

       

      Add the rest of the ingredients and simmer over low for 25 minutes.

       

      You can serve it as is, or I prefer to put the mixture into my food processor and briefly pulse it to chop it all into smaller pieces for a consistency similar to Sloppy Joes.

       

      Serve warm over toasted buns.

       

       

    • Leave Comment
    • Raspberry Coconut Fruit Tart (UNBELIEVABLY delicious)!

    • Bookmark and Share
    •  9/20/2013 11:35:24 PM
    •  

       


       


      Don't let anybody tell you that RAW and VEGAN can't be absolutely irrisistable!  This recipe will change anyone's mind!

       

      Healthy, nutritious, and mouth-wateringly delicious.

       

      I absolutely love having whole-food-hottie friends that bring me their wonderful creations!  

       

      You can imagine my delight when my girlfriend brought this to my door (thanks Kelly!)....I think I may have squealed!

       

      This incredible delight was inspired by Annelie Whitfield's book "Raw Food Power" (which is totally worth the purchase - this coming from a library girl too).

       

      Now this recipe should come with a disclaimer that says something like:  Warning: This is not for the faint of heart-it is quite labor intensive-it calls for ingredients and tools that you may or may not have - it shouldn't be served to chilldren due to the fact that they will never truly appreciate it's goodness - the effort is TOTALLY worth the end result...especially if you would like to impress someone!

       

      That said, here it is.


      Tools: Dehydrator (an oven would work), food processor, 6  5-inch tart pans


      Crust

       

      1 cup of raw almonds, soaked for 10 minutes

      1 1/2 cups raw cashews or raw macadamia nuts

      1/3 cup raw honey

      a pinch of salt


      Mango Preserves

       

      2 cups of fresh mango

      1 cup of organic sugar

      2 TBS of pectin

      1 TBS fresh lemon juice

      zest from 1 lime


      Coconut Cream Filling

       

      1 3/4 cups of Coconut Cream

      4 tsp of palm sugar or other sweetener

      seeds from 1/3 of a vanilla bean, split lengthwise and scraped out


      For the crust, put all of the ingredients into a food processor for 1-2 minutes. Divide the mixture among your 6 tart pan and press into the pans.

      Dehydrate the tarts at 140 degrees for 8 hours and then remove the crusts from the pans (if they are still too soft to remove them then dehydrate for 2 more hours). Once removed from the pans, dehydrate for 6-8 more hours.


      For the mango preserves, combine all of the ingredients into a microwave safe bowl. Cook in the microwave for 8 minutes, stopping every 2 minutes to stir.

      Allow this to cool completely before assembling the tarts.


      For the filling you will need coconut cream.  You can either purchase this, or use 2 cans of coconut mile (not lite).  Put the cans in the fridge for 2 hours to allow the fat to settle at the top.  Open the cans and scrape all of the cream from the top few inches of the can.  Whip this just like whipped cream, and then whip in the sugar and vanilla seeds.  When it is thick, refrigerate immediately until ready to serve the tarts.


      To assemble, simply drizzle the mango preserves into the bottom of the tarts.  Divide the coconut cream among the tarts and sprinkle with unsweetened coconut. Top them off with raspberries (or fruit of your choice).  Keep refrigerated until ready to serve.

    • Leave Comment
    • Raspberry Coconut Fruit Tart (UNBELIEVABLY delicious)!

    • Bookmark and Share
    •  9/13/2013 12:20:20 PM

    •  


      Don't let anybody tell you that RAW and VEGAN can't be absolutely irrisistable!  This recipe will change anyone's mind!

       

      Healthy, nutritious, and mouth-wateringly delicious.

       

      I absolutely love having whole-food-hottie friends that bring me their wonderful creations! 

       

      You can imagine my delight when my girlfriend brought this to my door (thanks Kelly!)....I think I may have squealed!

       

      This incredible delight was inspired by Annelie Whitfield's book "Raw Food Power" (which is totally worth the purchase - this coming from a library girl too).

       

      Now this recipe should come with a disclaimer that says something like:  Warning: This is not for the faint of heart-it is quite labor intensive-it calls for ingredients and tools that you may or may not have - it shouldn't be served to chilldren due to the fact that they will never truly appreciate it's goodness - the effort is TOTALLY worth the end result...especially if you would like to impress someone!

       

      That said, here it is.


      Tools: Dehydrator (an oven would work), food processor, 6  5-inch tart pans


      Crust

       

      1 cup of raw almonds, soaked for 10 minutes

      1 1/2 cups raw cashews or raw macadamia nuts

      1/3 cup raw honey

      a pinch of salt


      Mango Preserves

       

      2 cups of fresh mango

      1 cup of organic sugar

      2 TBS of pectin

      1 TBS fresh lemon juice

      zest from 1 lime


      Coconut Cream Filling

       

      1 3/4 cups of Coconut Cream

      4 tsp of palm sugar or other sweetener

      seeds from 1/3 of a vanilla bean, split lengthwise and scraped out


      For the crust, put all of the ingredients into a food processor for 1-2 minutes. Divide the mixture among your 6 tart pan and press into the pans.

      Dehydrate the tarts at 140 degrees for 8 hours and then remove the crusts from the pans (if they are still too soft to remove them then dehydrate for 2 more hours). Once removed from the pans, dehydrate for 6-8 more hours.


      For the mango preserves, combine all of the ingredients into a microwave safe bowl. Cook in the microwave for 8 minutes, stopping every 2 minutes to stir.

      Allow this to cool completely before assembling the tarts.


      For the filling you will need coconut cream.  You can either purchase this, or use 2 cans of coconut mile (not lite).  Put the cans in the fridge for 2 hours to allow the fat to settle at the top.  Open the cans and scrape all of the cream from the top few inches of the can.  Whip this just like whipped cream, and then whip in the sugar and vanilla seeds.  When it is thick, refrigerate immediately until ready to serve the tarts.


      To assemble, simply drizzle the mango preserves into the bottom of the tarts.  Divide the coconut cream among the tarts and sprinkle with unsweetened coconut. Top them off with raspberries (or fruit of your choice).  Keep refrigerated until ready to serve.



    • Leave Comment
    • Peach Fruit Leather - kids approved!

    • Bookmark and Share
    •  9/13/2013 12:21:58 PM
    •  

       

      I love this time of the season!!!  When food preservation becomes a passion in trying to can, bottle, dry or any other method we use to preserve as much of nature's goodness as possible!

       

      I have a peach orchard right now the street from me, and when I can get a huge box of peaches for only $10 my inner horder shows up in full force.

       

      But alas, what to do with all of those peaches before the fruit flies begin to take over my house.

       

      After smoothies, peach cobbler, peach crisp, and a fully stocked freezer......there was only one thing left......FRUIT LEATHER!!

       

      This was my first attempt at fruit leather (with my wonderful Excalibur Dehydrator) and I was a complete success.  The hope is always that my kids will enjoy (and thus continue to eat) whatever creations I make in the kitchen.  Some are big hits, and others are....well let's just say less that desirable.

       

      I wasn't sure how they would react.  It seems my teenagers have become pickier (and more skeptical as they have gotten older). 

       

      But hold the phone!!!!!  They couldn't keep their hands off the stuff.  I made fifteen trays and they have almost gone through it.  In fact, my one daughter asked me if she could take the rest of it to school and share it with her friends. There was definitely a part of me that wanted to say, "Oh course dear!  I would be so excited for you to share wholesome food with your friends and get them excited about how fantastic nature can be!".....but instead (and without too much of a pause I instead said, "Heeeecccckkkk No - we are almost out of that stuff!"      

       

      So I went and bought another box.....



      Peach Fruit Leather

       

      Tools: A large pot for blanching, a food dehydrator, a food processor and hopefully a coop full of chickens to eat all of the skins :)

       

      You can do as many or as little as you'd like.  There are a few optional add-ins.  Lemon juice - to preserve the color, Sugar - if you feel you would like it sweeter, and Citric Acid - to act as a natural preservative.  Here's roughly what I did.

       

       


      4 cups of peaches, pits and skins removed

       

      1 TBS of lemon juice (I just used the bottle stuff for this)

       

      1 TBS organic sugar

      1 TBS citric acid.

       

      Blanch the peaches by submerging them in boiling water for one minute.  Then transfer them into a sink of ice cold water.

       

      Gather all your helpers (code for any child with 2 hands) and have them start removing all of the skin.

       

      Cut the peaches in half, remove the pit, and throw the peaches into your food processor.  Add any of the "add-ins" and puree the peaches in batches (which will depend on how big your food processor is).

       

      Line your dehydrator trays with Non-Stick Teflex sheets or parchment paper (I will say the Teflex sheets worked quite a bit better - the parchment paper left them a little too dry).

       

      Spread the puree on the sheets about 1/4 inch thick.

       

      Dry at 135 degrees for 6-7 hours.

       

      I found that the best way to store them was to rip long sections and simply roll them up and store in a Ziplock bag in the pantry.

    • Leave Comment
    • Garden Pasta Salad with Greek Vinaigrette

    • Bookmark and Share
    •  9/6/2013 1:11:43 PM
    •  

      I came across some new Pastas recently and was delighted to see some of the new varieties with pureeed vegetables added.

      I thought I would give them a try in a pasta salad since my kids aren't huge fans of the whole wheat pasta when it's served cold.

       

      http://www.buythecase.net/uploads/products/200/7130000063.jpg

       

      Garden Pasta Salad with Greek Vinaigrette


      1 12oz box of sprial pasta

      1 small zucchini, shredded

      1 large cucumber, peeled and chopped

      3 tomatoes, chopped


      (*For a complete meal I added 1/2 cup of black beans and some steamed kale to mine)


      Cook the pasta according to the package.  Drain and then drizzle with just a little olive oil to prevent the pasta from sticking while cooling. Place in the refrigerator to cool for about an hour.

       

      When you are ready to serve it, add the veggies and the dressing


      Greek Vinaigrette

       

      1/4 cup of red wine vinegar

      1/3 cup olive oil

      1 large clove of garlic, minced

      1/2 tsp stone ground mustard, optional

      1 tsp of honey, optional

      1/2 tsp dried oregano

      1/2 tsp dried basil (or 5 leaves of fresh basil)

      1/2 tsp of salt

      pepper


      Mix all of the ingredients together and pour over the pasta salad.

    • Leave Comment
    • What's the deal with Whey any-whey?

    • Bookmark and Share
    •  9/2/2013 12:42:12 PM
    •  I recently went to a convention of a multi-million dollar health product company.  Their main product is an acaii drink, boasting numerous health benefits.

       

      I had a chance to talk to one of the doctors that help developped the product line.  Overall I was incredibly impressed with whole event.  They thoroughly explained their elite products and the unmatchable quality of each ingredient.

       

      I was all ears.

       

      I had a chance at the end of the day to look at the ingredient list of their product line.  The first thing I picked up was their protein powder.

       

      The first three ingredients were different forms of whey protein.

      Now this is where I had a problem!

       

      It seems that we no longer even question the high-protein food fad we live in, but what is worse is that many of us don't even care how we get that protein!

       

      Here are a few reasons that I don't use whey protein anymore (after about 10 years of using it everyday):


      • harmful antibiotics and hormones that are given to the cows also affect the whey
      • highly processed at high temperatures (killing all "natural" ingredients)
      • it is  incredibly acidic
      • often there are harmful fillers added to the whey powder

       

      I could go on and on about the dangers of too much whey (or animal protein for that matter), but I suppose you can google those.

       

      The next time you are in need of a protein powder, check out the many different plant based protein powders on the market.

       

      My favorite one right now is the Raw Protein Powder by Sun Warrior that I buy on Amazon.

       

      Product Details

    • Leave Comment
Archived Entries

The Whole Food Mommies Community