A Mom Just Like You.....My Journey through Life with 8 Children....

• Nov. 11, 2008 - Blazing Black Bean Soup with a Southwest Twist served along side a Bleeding Beet and Bean Salad.......

Blazing Black Bean Soup with a Southwest Twist served along side a Bleeding Beet and Bean Salad....... Well here are 2 more tasty recipes I created for us today.  One of them will warm you up on the inside.  A good meal for the cold weather that has been settling in and seems to be planning to stay for awhile.  The other recipe is meant as a side salad to eat with or before the soup.  Enjoy them in good health!  The soup recipe can be made quickly or you can cook it slowly all day, whichever you prefer.  Both ways are healthy and a way to feed your family a nice hearty warm healthy meal.   Remember my family has 10 people in it.  So be sure to downsize this recipe or make the big batch and freeze some for another time.  As always use as many organic ingredients as you can. Blazing Black Bean Soup with a Southwest Twist 5-25 oz cans of cooked Black Beans or 2 pounds of dried Black Beans cooked by you (Always soak your dry beans over night.  Then drain the water the next day and put fresh water to boil them in.  Always add a good 1 to 2 inch piece of kombu seaweed to your beans when cooking them.  This and soaking them will remove the gases that tend to bother people when they eat beans.) (DO NOT DRAIN 3 cans of the Beans.  Add the liquid from the 3 cans of canned beans to your pot.  Keep the liquid from the other two until your soup is done in case you need it.  If you want your soup thinner you can add more of the bean liquid to it) (Do this only if you are cooking your own beans) Purified water (Put a little more than just covering the beans.  If you soaked them they will not absorb much more water and you don't want your soup too thin)  Do NOT drain this water from the beans when they are done cooking.  This will be part of your soup base. 3/4 of a jar of Chicken based Better than Bouillon or a substitute of your choice You can use more or less according to your own taste.  You will not need to use salt when using this soup base or any other soup base. 2 -15 oz cans of organic canned corn Drained or use 3-4 cups of frozen corn You can even use raw corn on the cob, just cut it off the corn and add it to your soup pot. 1 -can of Milder Rotel diced Tomatoes 1 bay leaf  always remember to remove after the soup is cooked 1 tsp of ground cumin 1-1/2 teaspoons of dried Cilantro if you want to use fresh Cilantro, wash and chop enough to garnish the soup with after it is in the bowls. 1 Tbsp of Celery seeds 1/4-1/2 cup of dried onions or use freshly grated medium onion 2 Tbsp of garlic granules or 3 large cloves of garlic minced 1 small can of diced green chilles (drained) 10 oz of Sharp Cheddar raw milk cheese grated If you are using canned beans add the entire contents of 3 of the cans to your pot.  Then drain the last 2 cans into a bowl and keep that liquid just in case you need it to loosen up your soup as it cooks.  If you cook your own beans keep all the the liquid they cooked in, this is part of your soup base.  If you added the Kombu to your dried beans remove it before making your soup.  Add your Better than Bouillon to the bean liquid in your pot.  Then add everything else except your cheese.  Drain your corn and green chllies then add them to the pot.  Add the entire can of the Rotel tomatoes.  Now add all of your seasonings to the pot which are your bay leaf, garlic, onion, cumin, celery seeds and the dried cilantro.  If you use fresh cilantro just garnish each bowl with a sprinkle of the fresh chopped cilantro.  Now cook everything together slowly in a crock pot or just for an hour to an hour and a half.  Now grate your cheese.  After soup is ready serve it in bowls, add your fresh cilantro if you didn't use the dried cilantro in the pot.  Then top with 1-1/2 heaping Tbsp of the grated sharp raw milk cheddar cheese to each bowl (more or less to taste).  Be sure to mix your cheese into your soup before eating.  Enjoy!  Serve with some whole grain crescent rolls. (homemade or store bought)  Also serve with the following salad recipe. Bleeding Beet and Bean Salad 2-15 oz cans of cooked baby beets or you can cook up some fresh baby beets if you prefer.  Either way keep the juice from the beets, whether it be from your cans or from the water you steamed your beets in.  Chop the beets into small chunks. 1 small sweet yellow onion sliced thinly 1-15 oz can of cut green beans and chick peas drained or use 1 individual cans of each kind drained or cook your own and add it to your salad but drain juice off of them. 1-15 oz can of 3 bean mix (chick peas, pinto beans and kidney beans) or add any kinds of canned beans or cooked beans of your choice, northern beans, black beans whatever is your preference.  Be sure to drain beans though. 1 Tbsp of Florida unrefined Cane Crystals (this is NOT white sugar) 2-3 dashes of Celtic Sea Salt Not take all the ingredients and mix them together in a bowl.  The only liquid you are using is the liquid from the beets.  All other liquids are drained off before adding your ingredients to your bean salad. My children loved this!  It was my own concoction and it was a hit!  Beets are sweet and the extra splash of sugar cane crystals add a little more sweetness to the salad.  All of my children asked for more!

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• Oct. 12, 2008 - Crazy Cinnamon Applesauce (Raw Homemade)

Crazy Cinnamon Applesauce (Raw Homemade) If I can find a way to make something raw I usually go that route first.  Raw is best since the living food provides enzymes for your body.  So here is a recipe I came up with for raw applesauce.   As usual I don't measure as I go.  I just throw things in, whatever looks good, or sounds good and I eyeball the quantities of things I add.  So these are estimations you can adjust ingredients according to your own tastes.  Use organic whenever possible. Crazy Cinnamon Applesauce (Raw) 4 Golden Delicious apples 4 Macintosh 2 Granny Smith 3/4 cup of Purified water 1/2 cup of Unrefined Cane Crystals like Florida Cane Crystals 1 tsp of Ground cinnamon more or less to taste Dash of clove powder 1/2 of a Freshly ground whole nutmeg 1 Squirt of lemon juice or 1/2 of a lemon squeezed into mixture If you want to try a different flavor try adding some pureed strawberries or pureed peaches, feel free to try whatever flavor you enjoy most.  You can even try making watermelon flavored applesauce, just add some fresh watermelon to your apple mixture but add less water since watermelon is so watery.  If you come up with some unique flavors please do share with the rest of us!  I am always game to try new recipes! I have a Blendtec but any powerful blender will do.  A Vitamix, a Champ, a Bosch all of these will work. I am sure other blenders would work too but you would have to break up the recipe I am sure and do it in portions in order for your blender to be able to handle the load. I put the water into the blender first.  If you are using unorganic apples be sure to peel them.  If you use organic you can leave the peels on if you wish.  You get more fiber and health that way.  Be sure to remove the cores from the apples and cut the apple into pieces.  Add them to the blender after the water.  Now add your cinnamon, nutmeg, cloves, sugar cane crystals and lemon juice.  Now blend it all until smooth.  If it is too thick add a bit more water if it is too thin add another apple.  Add additional water very slowly so that your mixture does not become too watery.  After you blend it until it is smooth.  Serve in a small cup.  Your family will ask for seconds!!! Enjoy!   Here's to good health! Dearest Lord, Thank you so much for the gift of living foods.  Ones we can benefit from and feed our body with.  Your love for us never seems to amaze me!  In Jesus name I pray!  Amen~

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• Oct. 12, 2008 - Radical Root Stew wtih Beans......

Radical Root Stew with Beans...... It has been cold and windy here lately!  True fall weather has arrived!  So today I decided to make a bean soup and somehow ended up concocting a root stew with some beans in it.  Following is the recipe for those who would like to try it.  Remember we are a large family so you will have to probably cut this recipe in half or make the whole thing and freeze some to use later.  Remember to use organic whenever possible! Radical Root Stew with Beans 12-14 Cups of purified water and then add Better than Boullion according to directions or use any broth powder without MSG.  I always add extra I like it very flavorful.  Or you can use chicken broth or vegetable broth already prepared whichever you prefer. 4 Cups of cooked beans (I mixed lentils, pinto, great northern and barley)(you can make your own beans or used can) 3 Medium to large peeled parsnips chopped 1 Large turnip peeled and chopped 4 Large carrots peeled and chopped 3 Large russett potatoes peeled and chopped 1 Large onion peeled and chopped very thin 3-4 Large celery stalks washed and chopped thin 1 Can of milder Rotel tomatoes with green chiles (the rotel tomatoes have a little kick to them already,  even the milder ones do, so by using the ones with green chilies added to them makes it a little extra spicy.  Use the mild rotel tomatoes without the chilies if you don't want the extra kick) 1 large can of Yams chopped or you can cook your own (bake them and then peel them and chop them up) 2 Bay leaves 6 Shakes of thyme leaves (if the container has large holes if not use approx 2 tsps) Parmesean cheese Fill a pot with water or already prepared broth.  If you use water add your broth powder or better than boullion and blend well.  Let it come to a boil.  Now add your carrots, parsnips, celery, turnips, potatoes, onion, bay leaves and thyme leaves.  Let it boil on low for approx 20 minutes.  Now add your rotel tomatoes, cooked beans and cooked yams chopped.  Let it simmer for approx another 15-20 minutes so all the flavors blend.  Now serve in a bowl, and top it with freshly grated parmesean cheese and serve with homemade whole grain rolls or store bought and a nice big Ceasar Salad. (Go to my recipe archives to get the recipe for the dressing) Enjoy!!! Dearest Lord, I thank you for the many flavors you have given to us in the wonderful world of roots and vegetables!  It is a true blessing!  In Jesus name I pray! Amen~

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• Sep. 22, 2008 - Lentils and Cheese, Pile it up Please...

Lentils and Cheese, Pile it up Please..... One day I was in a hurry and it was lunch time. So I dug through my pantry and found some canned lentils. I starting concocting and I came up with a recipe my family loved! I have made this many different ways. I usually use Black Heirloom beans (black lentils) but this time I used just regular brown lentils like in the picture above. I will post both recipes. You can try one or both. This recipe is very healthy, and very fast. Do share if you enjoyed it! I always enjoy the feed back. As usual I always use organic products whenever possible! Lentils and Cheese, Pile it up Please 2 Cans of brown lentils or make your own use approx 4-6 cups of cooked beans 4 Heaping Table spoons of Dehydrated garlic granules (more or less to taste) 4 Heaping Table spoons of Dehydrated onion flakes (more or less to taste) 1 Can of mild Rotel Tomatoes (you can use mild, regular or hot, but I warn you even the regular is pretty hot) 1 Can of Mexican Corn 1 Container of Feta Cheese crumbles (or use a block and crumble yourself) Celtic Sea Salt (to taste) 1 Package of Whole Wheat English Muffins Unrefined Olive Oil Put approx 1 Tbsp of olive oil in a pot or pan. Open the cans of lentils and drain out the juice. Take the drained lentils and add them to the pot. Now open the can of corn and drain out the juice also. Now add that to the pot also. Now add the garlic and onions. Open up your can of rotel tomatoes and add them to the pot, (Do NOT drain them). Add salt to taste. Heat all the way through. Open up your english muffins and lightly toast them. After they are toasted pile the bean mixture on top of them and spread it out. Then put the feta cheese on top and drizzle with Olive Oil. Serve and eat. That's it, that is all there is to it. Here is the other recipe. Black Heirloom Lentils and Cheese Pile it up Please 2 cans of the Black Heirloom Lentils 3 Tbsp spoons of garlic powder (from the healthfood store) 3 Tbsp spoons of onion powder Celtic Salt to taste Freshly cracked Pepper to taste 1 Loaf of whole grain bread (homemade makes it even better) 1 Container of Feta Cheese crumbles (Or use a block and crumble it yourself) Unrefined Olive Oil Add about 1 Tbsp of olive oil to the pot or pan.  Heat up.  Then open cans of lentils and put directly into the pot.  With the Black Heirloom beans there is never any juice that I have come across.  Now add the seasonings and heat through.  Put the bean mixture on top of the bread and spread it out. Now top with the feta cheese and then drizzle with the olive oil.  That is it!  It is tasty and healthy!  I hope you enjoy it! Try it sometime when you need a super quick but healthy meal! Dearest Lord, Thank you as always for such amazing tasty whole foods!  In Jesus name I pray Amen~

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• Sep. 21, 2008 - A Cup of Tea???

A Cup of Tea???? Well we are in the fall season soon heading into winter.  I am finding due to some busyness and other circumstances we have been slipping and not eating as healthy as we used to.  The children have been getting sick on and off, which is a good indicator to me that it is time to tighten up the reigns and get back to the basics in healthy eating.  I need to plan ahead of time for any unexpected circumstances that may come up.  I also need to be more prepared for the busy schedule we have had lately.  Our bodies health are always a good indicator to us on just how good or bad we are feeding them.  So if you find that  your family gets sick a lot it is your body's way of saying that you need to be feeding it healthier foods.  Don't ignore it, make a change and try eating whole foods and lots of raw foods.  You will be surprised on just how much healthier you and your family will feel and will become.  Try it for a month.  You will not be disappointed. About a year ago, I concocted a drink, that sounded good to me at the time.   I tried different variations when making it and found one I liked best.   We would occasionally drink it as a delicious tea or just as a cool freshening drink. Well I just found out the other day that there is a tea listed on a herbal site that is almost identical to what I came up with.  From what I read this tea is is used to help people recover from colds and the flu.  It is also a wonderful immune system enhancer.  I gave it to all my children yesterday and today they are pretty much back to their old selves.  So I share this recipe with all of you.  If you or someone you love needs to recover from a cold or the flu, drink a batch of this tea throughout the day.  Be sure to make up a big batch so you have it prepared and ready to drink all day long.  If you are not sick but feel something coming on go ahead and make up a batch of this tea and drink it throughout the day also.  It should ward off the sickness so you don't end up sick and in bed.  You can try it as a tea or as a refreshing cool drink.  Try it both ways and see which way you like it best.  Here's to good health....... Ginger Honey Tea 12 cups of Purified Water 4 inch piece of fresh ginger root (approx more or less to taste, we like it strong) 2-3 cups of raw unfiltered honey (more or less according to your own taste)  (you can use unrefined sugar cane crystals too approx the same amount and same concept more or less to your own taste) 1 large lemon (squeezed and use the juice) 1 Big carton or bottle of unsweetened PINK grapefruit juice Fill the pot with water.  Slice the ginger thin and put it into the pot.  You can also grate it if you would prefer.  You may not need as much of the ginger if you grate it.  Grating it will give it a more intense flavor.  Cover and then boil the water with the ginger for approx 15-20 minutes.  Turn the stove off and let the tea cool a little for approx 10-15 minutes.  Then add the lemon juice, and the honey to the pot and mix it well.   I like to use a whisk it mixes it together beautifully.  At this point the water should still be hot enough to melt the honey.  So if you are making a smaller batch do not let it cool as long.  After you mix it up well if you want to drink it as a tea  strain out the ginger pieces and then pour yourself a cup.  Now enjoy!!! If you want to make it into a cool freshening drink.  Put the tea into the fridge to chill it.  After it is chilled go ahead and fill a cup up about half way with the tea mixture and then add the PINK grapefruit juice to finish filling the cup up to the top.  Mix it well then serve and enjoy!!!  You can place a lemon wedge on the side of the cup and add an little umbrella to the cup to make it pretty.  This is a great summer drink!!  If you don't care for grapefruit juice this is a good way to change the flavor in a way you may grow to enjoy.  Healthful drinking to you all!  If you enjoy the drink please do let me know.  I love to hear feedback! Dearest Lord, I am always so amazed at all the wonderful healing herbs you have blessed us with!  Thank you!  In Jesus name I pray!  Amen~

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• Mar. 6, 2008 - Whole Wheat Peanut Butter Chocolate Chip Cookies....

Whole Wheat Peanut Butter Chocolate Chip Cookies.... 2 Cups of Freshly Milled Whole Wheat Flour 1/2 tsp baking soda 1/2 tsp of cinnamon (freshly ground if you have some sticks to grind) 1/2 tsp sea salt 3/4 cup of organic unsalted butter 1/2 cup of brown sugar 1/2 cup of (healthy) sugar cane unrefined crystals (such as florida crystals) NOT the white stuff! 1/2 cup of healthy peanut butter the ones without sugar even the freshly made one is great 1-1/2 tsp of vanilla extract 1 cup of healthy chocolate chips 1 egg free range (preferably organic) Mill your wheat or just use store bought whole wheat flour.  Combine all your ingredients into a bowl.  Mix it well but do not over mix.  I mix mine up in a Kitchen Aid.  When your have your mixture roll the dough into approx 24 balls.  Then roll each ball in some sugar (just pour some onto a plate)  Place the balls on a tray and then slightly press them with a fork to leave lines on top of the cookie or just use the palm of your hand if you prefer.  Do not flatten the balls of dough out too much.  You can double this recipe if you wish and then freeze your dough balls in baggies for later use.  It is a quick and fast snack when you want.  Bake them at 375 for approx 9 min.

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• Mar. 6, 2008 - Chicken Thai Curry in a Hurry......

Chicken Thai Curry in a Hurry..... This was a very quick and easy recipe to make!  Hi Lee I hope you enjoy this one too!  5 Tbsp of organic butter 3 Tbsp of Whole Wheat flour soaked 2 Tbsp of Curry Powder 2-3 Cups of Coconut Milk 1 tsp minced onion flakes 2 Cups of Cooked Chicken (cooked in garlic) 3 Cloves of Garlic minced Celtic Sea Salt and Freshly ground pepper to taste Lemon Wedges approx 3 1 Med Bag of Frozen sweet peas and grated carrots 4 medium sized potatoes cubed into very small bites (cook them halfway in a pot of water then remove the water and add it to your mixture) or you can just add it to your pot and cover the pot so the potatoes cook.  Be sure they are cut small so they cook quickly. 4 Cups of Brown Rice Cooked in Chicken Broth Chicken broth (enough to cook rice in or add powdered chicken broth the healthy kind one WITHOUT MSG) 1 small package of organic chicken breasts 3-4 Tbsps of Extra Virgin Olive Oil Take your brown rice add it to a pot or to your rice cooker.  Instead of cooking my brown rice in just water I always cook it in chicken broth or I just add water and add enough healthy powdered chicken broth to give it good flavor.   Once your rice is cooked put it aside then proceed to the rest of this recipe. Wash then cut your chicken into cubes.  Put your olive oil in a pot heat and add your minced garlic.  Add your cubed chicken and cook until the chicken is cooked through.  When it is cooked take it off the heat.  Now in another pot melt your butter then add the flour and curry powder, cook and stir for about 5 min.  Now add your coconut milk.  Increase the heat and bring the mixture to a boil while stirring.  Add your small pieces of potatoes and cook for approx 5 min.  Now add your onion and the cooked chicken.  Season with salt and pepper.  Cover and cook on low for approx 5-7 min covered.  Now add your peas and carrots cooking a bit longer until they are warmed through.  Squeeze in the juice from your lemon wedges.  Cook until your mixture is thick, bubbly and heated through.  (If the mixture gets too thick just thin it out a little bit with chicken broth) Serve this over the brown rice.  This was a huge hit with my family.  I love Thai food so I was so excited to come up with this dish.  If you do not eat chicken you can use tofu instead it also tastes great.  Feel free to change the seasoning according to your own tastes.

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• Nov. 21, 2007 - Taco Salad....

Taco Salad.... I love to make my own creations as well as experiment with new things. This recipe is super simple and making your own taco shells is even easier. Taco Salad 1 Package of Whole wheat large flour tortillas 1 pound of ground beef or ground buffalo (organic) 1 medium sweet yellow organic onion chopped small 4 large cloves of garlic pressed 1- 8oz package of raw milk sharp cheddar cheese grated 1 small bag or package of baby spinach shredded (usually pre-washed and organic) You may also use organic lettuce for this recipe 5 medium Roma tomatoes (chopped) 1 small container of organic sour cream 1 small jar of organic salsa or homemade salsa 2 packet of taco seasoning (healthy kind ones without bad stuff in it or make your own) (I like to double up on the seasoning it adds more flavor that is why I use two packets) 1 Handful of fresh cilantro leaves Brown your meat along with the garlic and onion and be sure to break up the meat good. Add the taco seasoning into your meat and then cook as directed. Grate your cheese, chop your tomatoes and shred your spinach/lettuce. Making your taco salad bowls are very easy. I learned this trick several years ago from a food magazine although I don't remember the name of the magazine, sorry. All you need to do is to take a few small soup bowls. The kind of soup bowls I use are ones like restaurants use to make and serve their french onion soup in. I start by lightly spraying the bowls with olive oil. I also lightly spray the tortillas on each side with the olive oil. Then I gently press the tortillas into the bowl with my fingers (don't push too far and be sure not to poke holes into the tortilla) and I try to shape it into the form I want. I do about 5 bowls at a time, place the bowls onto a cookie sheet and then place the cookie sheet in a 350 degree oven for about 5-7 minutes or until I see the edges browned like you see in this picture. After the shells are ready I take them out of the oven and let them sit for a few minutes. After they are cooled down a bit I remove them from the soup bowls. If you remove them too soon they have a tendency to lose their shape so be sure they feel firm before removing them from the bowl. Once your shells are all made place some of the seasoned meat inside, then add your sour cream, salsa, lettuce, tomatoes, cheese and garnish with a few cilantro leaves. That is all there is to it. Tacos are always a big hit in my home whether it is a taco salad like this, taco dip, hard shell taco or soft shell taco. I can never make enough! I hope you all enjoy this recipe! It is simple and fun! Dearest Lord, I thank you for the blessing of food! In Jesus name I pray, Amen~

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• Nov. 20, 2007 - Feta Sundried topped Crackers and Chocolate Dipped Mint Leaves....

Feta Sundried topped Crackers and Chocolate Dipped Mint Leaves.... These recipes are so fast easy and delicious!!! Enjoy Feta Sundried topped Crackers Feta Cheese 1 large container of Feta Cheese crumbles (or you can get a block and crumble yourself) 3-4 large garlic cloves pressed (more or less to taste) Freshly cracked pepper Salt to taste 4 long sprigs of fresh Thyme (chopped fine) Extra Virgin Olive Oil enough to moisten coat and marinade your feta cheese in 1 box of crisp thin flat bread crackers (paper thin and crisp) You can use any crackers but the thinner the better A handful of fresh basil leaves Marinade your feta cheese in the olive oil, garlic, pepper, salt, thyme be sure to mix it up well then put it aside. While it absorbs the flavors. Sundried Tomatoes 1/4 pound of Sundried tomatoes 2 large cloves of garlic pressed 1 sprig of fresh thyme Extra Virgin olive oil (enough to marinade and soften up the tomatoes) Marinade the tomatoes in the olive oil along with the 2 large cloves of pressed garlic and 1 sprig of fresh thyme. Let them soak together for approx 3-4 hours until the tomatoes are reconstituted and softened up. When the tomatoes are softened up remove the thyme sprig. Then place the softened tomatoes into a small chopper and chop them until they are in small pieces. When all your marinades are ready, take your crackers smear some feta cheese on top of them. Then take your tomatoes and put a small dollop on top of the feta cheese. Now tear a small piece off your basil leaves and place it on top of the tomatoes. This is only if you want to add some more taste. Try it with and without the basil leaf to see which you like better. Chocolate Dipped Mint Leaves 2 small clam shell containers of mint leaves 1-1/2 pounds of chocolate chips Take your chocolate chips and place them inside of a double boiler. If you do not have one take one pot and fill it with water. Then take another empty pot and place it on top of the pot with water. Bring your water to a boil. You can now add your chocolate chips into the empty pot and put the heat on low. Once the chips are melted take your mint leaves. First be sure you wash them and pat them dry. Now dip them into the chocolate on both side. Place them onto a big pan that is lined with wax paper. Once you have done this with all your leaves put them in the fridge to harden. Once they are hardened you can eat them. These are a great snack. Store them in a Ziploc baggie or a container if you have any left over. If you decide you want chocolate balls instead, like the ones in these pictures. Add a small amount of half and half to your hot melted chocolate. Mix it well until the mixture thickens up like frosting. Turn the heat off and create little balls, place it on a plate and place a small mint leaf on top. Let them cool for a few minutes then enjoy. I hope you enjoy these recipes! If you do please share and let me know! Dearest Lord, Thank you for the amazing tastes found in the foods that you bless us with! Always so enjoyable! In Jesus name I pray, Amen~

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• Oct. 11, 2007 -

Home Made Microwave Popcorn.... Here is my recipe for making home made microwave popcorn. By making your own you are not getting all the bad stuff they put in the ones you buy prepackaged from the store. You can also save a lot of money by making your own. Be creative you can put whatever toppings you like on it. In this post I show you how to use a brown paper lunch bag to make the popcorn. If you own a Tupperware bowl that has a lid with a vent on it you can also use something like that if you prefer. I have made it both ways and they both turned out great. Enjoy!! Home Made Microwave Popcorn 1/4 cup of popcorn kernels, white or yellow 1 brown lunch size paper bag 1 pat of butter (optional) 2 small pieces of tape Season after it is popped. I listed some seasonings below you can use whatever you like.... Put the popcorn kernels in the lunch bag. Roll the top over 2 times then seal it down with your tape. Put the bag in the microwave as shown in the picture above. The flap on the bag should face up. Every microwave is different so cooking time may vary between 2-5 minutes. Mine was perfect after 3 minutes and 20 seconds. After it was popped we seasoned it with the following.... I did pour the popcorn into a bowl to season it up and then I mixed it well when I was done we put it back into the bag. See which way you prefer..... Braggs Amino Acids (gives it a salty and soy sauce type of flavor) I sprayed this on the popcorn first so that the seasonings would stick to the moist popcorn better. If you prefer butter or oil put that on your popcorn first after melting it so that the seasonings stick to yours also.... 2 heaping Tbsp of Nutritional Yeast (this gives it a cheesy taste without using cheese) 1 heaping Tbsp of Frontier Cheese powder or Parmesan cheese 1 tsp of garlic powder 1 tsp of onion powder 2 Dashes of cayenne pepper Sea Salt to taste You can try some Cajun seasoning or melt some butter and add it to the popcorn. You can also melt some Extra Virgin Coconut oil and pour it over the popcorn and add melted caramel or whatever you like on your popcorn. There are so many ways to eat popcorn. Make your favorite then share the recipe with us all! Get creative and have some fun with your children! Your children will have great fun making their own home made microwave popcorn! I had great fun watching mine make it then eat it! Dearest Lord, Thank you for the enjoyable snack of popcorn. There are so many yummy ways to flavor it and it is also full of fiber which of course is wonderful for the body! It was also a fun, easy and healthy way to build memories with my children. Thank you for the creative idea and also thank you as always for food! In Jesus name I pray, Amen~

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• Sep. 27, 2007 - Oven Roasted Broccoli with Roasted Garlic Chicken Gravy....

Oven Roasted Broccoli with Roasted Garlic Chicken Gravy.... Here is a delicious quick healthy snack or a side dish for your dinner. However you eat it you will absolutely love it! Even if you don't like broccoli you have to at least try it this way! Enjoy! Roasted Garlic 1 entire bulb of garlic Olive Oil Take your garlic bulb and slice off the top of it Place the bulb into a piece of tinfoil or better yet use a terracotta garlic baker Drizzle olive oil all over the top Wrap it up in the tinfoil or put the cover on your terracotta baker Place in the oven and cook for approx 1 hour. Set your oven at 350-400 degrees Take it out when the garlic is soft Set aside to cool (Many times I make a bunch of this up ahead of time and freeze.  I take it out of the paper after it cools and freeze it loose in a baggie.) Oven Roasted Broccoli 2 Large bundles of organic broccoli Olive oil Grilling seasoning 5 Pepper mix seasoning Sea salt Wash your broccoli and cut it down the middle into two halves. Drizzle oil onto a cookie sheet or onto a jelly roll pan. Place your broccoli cut side down. Drizzle more olive oil over the top of it. Now sprinkle your seasonings over the top. Place in the oven and cook it for approx 20 minutes. Set your oven at 425 degrees. Broil for a minute or so at the end to add some extra crunch. While the broccoli is cooking make your gravy recipe below. Roasted Garlic Chicken Gravy 1 whole bulb of roasted garlic (do this ahead of time, directions above). 3/4-1 stick of butter 4-6 heaping Tbsp of whole wheat flour 4 cups of chicken broth stock Sea Salt to taste Pepper to taste 1 bulb of roasted garlic (mashed) Melt your butter in a saucepan. Add your whole wheat flour to the pan and whisk it into the melted butter. Now add your chicken stock, salt and pepper. Take the garlic that has cooled off and squeeze out your roasted cloves into a bowl. Mash them with a fork then add it to the gravy. Cook it on low until your gravy is to the desired consistency you want. You may need to add more flour or more chicken broth stock depending on how you like it. Once the broccoli is done place it onto a dish and pour your gravy over it. Ta-da it is done Now go and enjoy!! Dearest Lord, Thank you for the amazing foods you have created for us to eat and enjoy, in so many ways! In Jesus name I pray, Amen~ This recipe originally comes from Rachel Ray but I adapted it a bit.

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• Sep. 25, 2007 - Yummy, Nummy Sunburgers....

Yummy, Nummy Sunburgers.... 2 Large sweet yellow onions 2-4 Tbsp olive oil 2 cups of whole raw pecans 1 cup of raw sunflower seeds 1 cup of raw walnuts 7 Heaping Tbsp whole wheat flour (if you need a little more flour to thicken up your mixture some feel free to add a little bit more.) 2- 1/2 Tbsp onion powder 2 tsp Celtic sea salt or real salt 4 cups of finely grated carrots 3 cups of tomato juice Simmer onion in the olive oil until it is tender. Process the next 4 ingredients in a food processor or blender until well ground. Toss the mixture with the onions and grated carrots. Add the tomato juice and then mix it all together well. Form into burgers ( approx. 1/3 cup of mixture per burger) and place them on a well greased cookie sheet. Or line the cookie sheet with parchment paper or a silicone mat. Bake at 400 degrees for 20-25 minutes. Then turn over and bake an additional 20-25 minutes until the burgers are golden brown and slightly crisp on each side. If necessary flip and cook a bit longer on whichever side may still be somewhat soft. Serves 22 This recipe may be cut in half. This recipe is absolutely yummy. Give it a try it may just dazzle your taste buds. The original recipe comes from the Newstart cook book. Yet as always I have adapted this recipe somewhat. Enjoy!!! Dearest Lord, Thank you for the gift of creativity especially when it comes to food! In Jesus name I pray, Amen~

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• Sep. 24, 2007 - Making your own Vanilla Extract....

Making your own Vanilla Extract.... 6 vanilla beans 1 pint of vodka (16 oz) You may also use Rum or Brandy for this recipe. If you want you can cut this recipe in half. Or you can double it if you want to have more to give as gifts. This will last forever on your shelves too so make as much as you like. First cut the vanilla beans lengthwise with a knife or scissors. Leave the last inch intact so the bean doesn't fall apart on you. The extract will begin to develop immediately. You can use it as early as 8 weeks for the extract will already have a nice amber color to it. I always leave my vanilla beans in the bottles because this allows it to keep gaining in flavor. You can also top off the bottle of extract with more vodka after it is half way used up. This will quickly replenish your supply. Even though it causes the extract to be diluted for a short while, it will regain it's strength rather quickly. Some people will add some simple sugar syrup to the extract in order to sweeten it. This is how most commercial brands are made. If you want that sweet after flavor you can add a little dark rum to your mixture. This will accomplish the same outcome as it would of if you had added the simple sugar syrup to it. When making your mixture you can either add your vanilla beans directly to your vodka bottle or you can use a mason jar as shown in these pictures. (These pictures were taken off the Internet. I never took pictures of the steps I took when I made mine. But I have been making my own vanilla extract for over 3 years now.) If you use a mason jar you will need to push the beans down into the vodka until they are completely covered. They don't usually go down completely on their own. Cover the vanilla extract, shake it vigorously and let it sit in a cool dark cupboard. Be sure to shake it vigorously on a daily basis until it has reached the potency you desire.  So that means keep it out of the light. You will be able to taste some vanilla flavor even after a few days. How long you let it sit will determine just how potent your vanilla extract will be. By using a clear glass jar you can see how well your extract is coming along. The darker the better. The longer it sits the darker it gets. You can then pour the extract into little dark bottles and give them as gifts if you choose to do so. It is as simple as that. So save yourself some money and make your own Vanilla Extract. It is also a nice gift for the holidays!! It is quick, easy and economical. Let me know how it turns out. Below are the pictures I got off the Internet. You can follow them step by step. Dearest Lord, thank you for the opportunity to learn how to make our own things of all sorts. Not only do we have the opportunity to bless someone else with what we make, but we also have the opportunity to be good stewards of our money. Thank you for the gift of knowledge. In Jesus name I pray, Amen~

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• Sep. 21, 2007 - Strawberry, Peach, Banana Treat....

Strawberry, Peach, Banana Treat Recipe.... This is a great healthy treat before berry season completely ends. Strawberry, Peach Banana Treat Recipe 3-1 pound packages of organic strawberries 8 ripe organic bananas 6 ripe organic peaches 2 packages of 6 count of sponge cake tarts 1-1/2-2 cups of cane crystals (like Florida crystals) (add more or less depending on how sweet you like it) shaker of organic confectionate sugar Peel and slice up the bananas thinly. Wash the strawberries and peaches. Remove the hulls from 2 containers of the strawberries then chop them into medium chunks in food processor. Put them aside. Now take 2 of the peaches peel the skin off and remove the pit then chop them into medium size chunks also. Also put them aside. Take the last container of strawberries hull them and then put them into the food processor along with the last 4 peaches. After you peel them and remove the pits from the peaches of course. Blend them until smooth. Scrape the mixture out into a bowl then add the chopped strawberries, peaches and bananas along with the cane crystals. Mix it all well. Add more sugar if necessary. After mixing it up well spoon it into a tart shell and shake some confectionate sugar on top. Enjoy! My children love this!!! Here is the crew enjoying it!  Dearest Lord, Thank you for such yummy berries that we enjoyed so very much!  In Jesus name I pray, Amen~

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• Sep. 21, 2007 - Brenda's 7 Layer Dip....

Brenda's 7 Layer Dip Recipe.... My sweet little helper.  She sure is a big helper!!! Here is the recipe for my 7 Layer Dip!! I cannot ever make enough! Yummy!!! 1 large can of Re fried Beans (season with garlic powder and onion powder) 2 large Avocados (add some lemon or lime juice and add a large clove of fresh garlic) Cream in a food processor until garlic is chopped and avocado is creamy. 1/2 container of Sour Cream 1 small jar of Salsa 4-6 oz Raw Cheddar Cheese (grated) 4 Scallions (chopped) 1/2 cup of Dried Chives 2 large Roma Tomatoes (chopped finely) 1 small can of Black Olives (Chopped finely) 2 tsp garlic powder 2 tsp onion Powder 1/2 lemon juiced dash of sea salt Take your re fried beans and add the garlic powder and onion powder to it. Mix it well then spread evenly on the bottom of a pie tin or an 8x8 glass dish. Take your avocados and scrape them out into a food processor. Add your garlic clove, lemon juice and salt. Blend well until it is creamy. Now spread your beans out evenly into your dish. Now spread your avocados on top evenly. Then add your sour cream and spread it evenly also. Now take your salsa and spread it over that. Grate your cheese and spread it out over the salsa. Now chop your olives and spread those over the top. Next chop your tomatoes and do the same. Lastly chop your scallions and add those as the last layer. Now sprinkle with your dried chives. That is all there is to it. Serve and eat with corn chips. This is filling and makes a great quick meal. Enjoy!!!

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• Sep. 19, 2007 - Making Yummy Homemade Pasta and Pizza Sauce....

Homemade Pasta and Pizza Sauce.... I love making homemade pasta and pizza sauce.  Here is the recipe for both.... (As always use organic products whenever possible) Fresh Pasta Sauce 12-14 large Roma tomatoes 5-6 cloves of fresh garlic chopped finely 1/4 cup of organic cane sugar (like Florida Crystals) 1 cup of distilled water (more or less to thin sauce to your preference) 6 large fresh basil leaves whole 4 Tbsp of Extra Virgin Olive Oil Sea Salt or Real Salt to taste Pepper to taste Fresh Pizza Sauce 12-14 large Roma tomatoes 5-6 cloves of fresh garlic chopped finely 1/4 cup of organic cane sugar (like Florida Crystals) 1 cup of distilled water (more or less to thin sauce to your preference) 2 fresh sprigs of oregano leaves chopped finely 1/8 cup of pizza seasoning 4 Tbsp of Extra Virgin Olive Oil Sea Salt or Real Salt to taste Pepper to taste Wash and blend tomatoes in a blender.  Blend until it becomes liquid.  If you want to remove the seeds of your tomatoes do this first.  I never remove my seeds and my sauces, salsas and soups turn out fine.  Add your water, olive oil swirl in blender.  Pour liquid tomatoes into a pot, add your chopped garlic and bring to a boil.  Simmer for 10 minutes on low.  Then add sugar, and basil, salt and pepper and simmer on low for a couple of hours.  Be sure to watch it so it doesn't burn on the bottom. Add more water throughout cooking if sauce gets too thick.  When it is done cooking remove basil leaves and discard them.  Pour over your favorite pasta. When making pizza sauce follow all the same directions except instead of the basil leaves add your oregano and your pizza seasoning.  There is nothing to remove and discard when it is ready.  Use to make your best homemade pizza.  Both these sauces freeze well!  Bon Appetite!!! Dearest Lord thank you for providing us with so many amazing veggies.  I absolutely love and enjoy making homemade delicious meals with them!  In Jesus name I pray, Amen~

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• Sep. 13, 2007 - Blueberry Muffins and Birthdays....

Blueberry Muffins..... Recipe: Note: I always use organic products whenever possible 2 cups flour- (I use fresh and finely ground whole wheat pastry flour or spelt or any whole wheat berries) 1/3 cup of melted coconut oil (virgin) 1/2 cup raw unfiltered honey (if you add it to the oil measuring cup it will pour right out) 1/2 tsp sea salt or real salt 1 egg (fertilized are the best) 1 cup of milk (raw is the best or soy milk will work too) 2 tsp Baking Powder (one without aluminum) 1 cup organic raisins (optional) 2 cups of fresh or frozen whole blueberries (I always use frozen) Mix all your dry ingredients together in a bowl.  Then add your wet ingredients to the dry. Mix well and then fold in your raisins and blueberries.  Be sure not to over mix.  This mixture is very moist. Fill your muffin pan about 1/3 full of the mixture.  If you do not have a silicone muffin pan like mine be sure to well grease your pan.  I use a mixture of 1/2 liquid lethicin and olive oil.  It works great.  Silicone is great if you can afford it.  It also offers health benefits.  Bake at 400 for 15 minutes or until cooked.  Be sure to not overcook them. Birthdays.... When we became health conscious I stopped making a big deal over birthday cakes. I have made some really fun cakes over the years and there are some years I have not. There have been some birthdays where we have used ice cream sandwiches from the health food store as the cake. It totally depends on the child or what theme for birthdays we are following that year. I will explain that more in another post on what we do for birthdays. I remember when I was a young girl my mom always made me a heart shaped cake. That's because my birthday falls on Valentines Day. I have fond birthday memories of my childhood and I have carried on that tradition in my own family. We just do it in different ways. Many times I will ask my children if they want a fancy store bought cake for that years birthday or do they want me to make them something healthy. They always choose me making them something healthy. I like to make this one recipe for blueberry muffins. Sometimes I make it in cake form sometimes in a loaf form, sometimes in muffin form it all depends on my mood. LOL They are so delicious and the fun part is that the children get to eat leftover cake for breakfast. Not only is it a healthy breakfast but it sure leaves a fond memory with them. They never forget that they got to eat birthday cake the next morning. Everyone loves it! How many times does that happen with us and God? When we make a conscious choice to choose what is best for us the outcome is enjoyed more than ever. We reap so much more than we had ever imagined or hoped for. I want my children to learn to always choose what is best for them. What they do in the flesh effects them in the spirit. If they learn to indulge in the flesh their spirits will suffer. When they learn to choose making healthy choices of all kinds in their flesh their spirit will reap the benefits. Those wise decisions always pay off if not here they will certainly payoff in eternity! Dearest Lord, Thank you for the wonderful opportunity to build memories in the lives of these precious children. Thank you for allowing me to teach them the importance of making wise decisions in all areas of their lives. In Jesus name I pray, Amen~

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• Aug. 24, 2007 - Fixed Cheeseburgers.....

Fixed Cheeseburgers..... (This burger picture is from off the internet) Fixed Cheeseburgers are one of my favorites. Here is a recipe that I made up that my family just loves. Enjoy! Note: Remember I always use all organic and all natural foods whenever possible....I always avoid foods that have bad ingredients in them something very important to me.  The shorter the ingredient list the better!!! Ingredients: 1 pound of ground beef or ground buffalo (free range from a local farm) 2 eggs (farm fresh fertile eggs are always better for you) 2 cups of Italian bread crumbs (whole grain if possible) 1 pressed/crushed clove of elephant garlic (remember this is the very large garlic so if you don't have the elephant garlic use 4 large cloves of regular garlic to equal one clove of the elephant garlic) 1-2 tsp garlic powder 1 sweet walla walla onion chopped very finely 1-2 tsp of onion powder 2 Tbsp of dried parsley Dash of ground cayenne pepper Purified water as needed to keep mixture soft Whole grain hamburger buns (or make your own) Slices of American cheese (buy the white kind do not use the orange dyed kind) Several leaves of romaine lettuce washed 1Roma tomato sliced thinly 1 Sweet walla walla onion sliced thinly Beat your eggs well in a bowl. Then add your garlic, onion, garlic powder, onion powder, parsley, and bread crumbs. Mix well and add water until it is loose, not watery but not pasty either. After it is all mixed well and the mixture is the right consistency add your ground meat. After it is mixed well form your patties. Cook them in a grill like a George Foremen grill or if you prefer fry them in a cast iron pan. After you have flipped them and they are almost completely cooked place your cheese on top to melt it a little. Place the burger on your bun, add some sliced onion, a leaf of lettuce, 1 slice of tomato. Put some mayo on your bun, mustard and ketchup. Serve with organic baby peeled carrots and some potato chips. Enjoy!

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• Aug. 23, 2007 - Green Eggs and no Ham.....Yummy Egg Recipe

Garlicky Sauteed Mustard Greens in Eggs....   While I was growing  up my Italian Nana always made the very best eggs.  She added everything and anything to them. Following is the recipe of one of her creations. I slightly adapted the original recipe.....I hope you enjoy it!!!  Serves 12 2 Dozen large brown fertile eggs (fertile eggs are better for you) 2 bunches of mustard greens or you can use any kinds of bitter greens such as Broccoli Rabi, dandelion greens or any other bitter greens.  You can even use spinach if you desire. 3-4 large cloves of Elephant garlic (elephant garlic is much larger than regular garlic so be sure to use it if you want the full flavor ) 1 cup of milk 1-2 tsp red pepper flakes Sea Salt to taste Black coarse pepper to taste 4 Tbsp cold pressed olive oil 1 cup of finely shredded Reggiano Parmesan cheese 2 loaves of whole grain rustic/crusty bread Directions: Crack all your eggs into a bowl and add salt and pepper to taste.  Then add your red pepper flakes, milk and Parmesan cheese, whisk it all together.  Wash up your mustard greens then dry. Slice or tear them into strips then place them aside. Heat your olive oil in a frying pan.  Crush your garlic or chop it very finely then add it to the olive oil.  Brown the garlic slightly then add your mustard greens to the pan.  Saute them in the garlic until the are soft.  Once the greens are cooked add your eggs.  Cook until your eggs are cooked but be sure not to dry them out by over cooking.  Be sure to be moving the eggs around as they cook so they stay loose. This makes it so much better. Once the eggs are done serve them with some of your whole grain bread.  Crusty bread is always the best to serve with this dish.  If you want to spice it up a bit add some home made salsa to the top of it.  Or if you don't have any home made salsa on hand top it off with any of your favorite salsa that you do have on hand.  Enjoy!!  This dish is just as delicious warm but can also  be served cold. NOTE on HERBS: As a side note bitter herbs like dandelion, chicory and mustard greens are very good for you. They have medicinal properties to them which in turn bring health benefits to your body!  Bitter herbs/greens are not only high in nutritional value but they are very helpful in toning the liver.  Do some reading on your own to find out all the benefits of bitter herbs.  Thank you Jesus for all the food you provide for us. Thank you also for all the herbs you create to flavor the food with and to also nourish our bodies with.!  In Jesus name I pray, Amen~

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• Aug. 12, 2007 - Making Freezer Jam....and Overcoming Fears...

Making Freezer Strawberry Jam....                                  I have never canned in my life. Although I have sincerely wanted to and have all the supplies to do so, I have never been brave enough to attempt it.  Sadly I have allowed my fears and worries, of the what ifs of canning, to overtake my desire to do it.  I was always fearful that if I did something wrong I would poison my family with botulism or something else.  It reminded me of back when I was afraid to use my pressure cooker, I had one for many years before I became brave enough to try it. I was always afraid if I used it wrong it would explode and we would all get burned lol.  I am thankful that I overcame that fear for I love to use my pressure cooker now!  Can you tell just how much I worry about things?  lol Funny how when we allow fear to rule over us we will fail before we even try.  I want to be able to face my fears and overcome them so that is why I choose to do those things that I am afraid to do. I don't want my children to learn to be fearful!  I want them to learn to always lean on God and trust Him to guide them in all things!  I am only willing to face my fears with the Lord by my side.  If I attempt to face them on my own I know I can and will easily fail.  For the enemy is always looking for an open door in order to attack. But one of my favorite verses is this... I can do all things through Christ who strenghtens me. Philippians 4:13  This is also a verse I teach to my children early on so they know it well. Because fear is something I have battled all my life, long before I became a christian.  Too many times it will try to rear its ugly head in my life.  It is during those times I find myself running to the Lord with much frequency.  I ask for Him to help me overcome my temptation to fall prey to that fear and worry and to not allow it to rule over me.   I remind myself that the enemy is a liar and he is just playing on my fears.  I know this is just his way of trying to rule over my thoughts and get me to fail and lose faith in myself.    I also felt that by learning to can I was imparting a good skill in my children as well as myself.  I wanted my children to know how to can and to do it with confidence.   I figured the best place to start was to ask many people many questions. Then the time came to squash those canning fears.  I was going to give water bath canning the fair shake it deserved.  I got everything all ready to start.  I decided to make strawberry jam.  Unfortunately by the time I was ready to start it was already starting to get very late.  It was important to me to take my time and do this the right way and not rush through it.  I decided I should wait.  I knew that this could of been the enemy trying to discourage me by telling me see you are never going to accomplish this so you might as well give up.  Even though I was somewhat disappointed I was not going to allow the enemy to defeat me or discourage me.  I told myself it is not over I am still going to can as soon as I have more time to do it.  I plan on following through with my word to myself!! While I was going through my supplies to put them away I came across a package that said pectin for making freezer jam. I figured why not?  I still wanted to make some homemade jam and although I wouldn't be able to do the actual canning that I was wanting to do, it was still homemade jam.  Something good was still going to come out of it. Being I am very health conscious raw jam was sounding pretty good at the moment.   Whenever possible I prefer raw food for family and myself. There are just so many benefits to eating raw food!  So I attempted to make my first batch of raw freezer jam. Here were the results. It came out great. The following is all I used... 4-1 pound containers of fresh fruit 1-1/2 cups of raw sugar cane 1 pkg. of the freezer pectin shown in the picture. I am unsure if the ingredients are all healthy so I am looking into it. If they are if not I want to see if there is a healthy alternative. We ate some of the jam this morning and it sure was yummy. Even though I didn't get to can last night at least I can finally say I have made homemade jam. I am going to can jam with the next batch of fruit I buy.  Wish me luck lol! Dearest Lord, thank you for the opportunity to learn new things. Thank you for the blessings you bestow upon us! I know I can do all things through you!  You are my truth and my safe place!   When I attempt to can I will be leaning on you through the whole process! In Jesus name I pray, Amen~

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• Aug. 10, 2007 - Spicy Tomato Snack...l

Spicy Tomato Snack.... Several of my sweet children have followed in my footsteps with liking to create their own recipes. Here is a recipe my sweet son created as a surprise treat for me. I love every ingredient that is how he chose what to put in it. Here is the simple yet delicious recipe... 1 Roma tomato (cut into circles and slice open one end through to the center of the slice) 3 Tbsp of fresh cilantro 1 Tbsp of fresh curly parsley 2 Tbsp of dried scallions Sriracha hot chili sauce or Szechuan spicy stir fry sauce coarse black pepper to taste sea salt to taste After slicing the tomato circles on one side through to the center of the slice, spread the slice open in the middle. Squeeze and fill the center of the tomato with one of the hot sauces of your choice. Sprinkle the top with salt, pepper, scallions, cilantro and parsley. Serve and eat! If you love hot spicy things like me you will enjoy this quick spicy healthy snack! Enjoy! Sorry I haven't written as much lately. We thought I might have a computer virus and were unsure so my husband has been having to load all my info onto my other computer. I should be back up and running fully again soon. Dearest Lord, I thank you for the creativity I see flourishing in my children!  It is so exciting to watch.  I know you must totally enjoy watching your children grow and flourish in their creativity too!  Thank you for allowing me to share in your joy!  In Jesus name I pray, Amen~

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• Aug. 1, 2007 - Simple Refried Beans Crockpot Style....

Refried Beans Crockpot Style... This recipe is so easy, quick and you throw it all together and it takes care of itself. Here is the recipe: 4 cups of Dried pinto beans or black beans 1 cup of Dehydrated onions 1/2 cup of Dehydrated garlic 1 stick of Butter 2 small Bay leaves 1/4 cup of Cumin (more or less depending on your taste) Sea Salt to taste Coarse black pepper to taste Filtered water to soak and then more for cooking in Olive Oil 3 Tbsp Soak your beans for a minimum of 4 hours. I usually do mine overnight. Drain the water then add new fresh water to cover the beans about 2 inches above the beans. Add all your ingredients to the crockpot, except the salt. Let it cook on high until the beans are tender. Approx. 5- 6 hours Or cook it overnight on low this way they will be ready for you at lunchtime. Turn them to warm whenever they are done until you are ready to use them. Strain the beans reserving the liquid. Place the beans in a food processor after removing the bay leaves. Blend the beans   little, then add the olive oil. Now blend some more until they are creamy. Add some of the reserved bean water as needed to make it creamy and not pasty. Add slowly so that you do not make the mixture runny.  Now salt it to your own taste. If you like your beans more chunky place them in a baking pan instead of the food processor and use a potato masher. Mash them to your desired consistency! Dearest Lord, thank you for the many convenience appliances I am blessed to own! In Jesus name I pray, Amen~

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• Jul. 30, 2007 - Lovely Lentils Indian Style

Lentils...... Tonight I felt like having some Indian food. So I headed to my pantry and got out a variety of things and started mixing different flavors together. As usual I never measure so these are total estimations of measurements. Experiment yourself and see what you come up with. This is another very quick recipe. I like to create quick and healthy meals especially in the summer. Here is my recipe: Lovely Lentils Indian Style 1 pound of black lentils - rinsed(these are smaller than brown and green lentils I included a picture of the one I used) 6 cups of filtered water (or a little more if the lentils and potatoes are absorbing it all but are not cooked yet. Be sure to add water slowly you want this recipe to be on the thicker side) 3 medium potatoes cut into small cubes 1 bag of baby carrots (sliced in thin circles) 1 pkg of baby spinach (chopped/shredded) 1 container of crumbled feta cheese olive oil whole wheat bread or home made or store bought whole wheat tortillas 3 small pats of butter 1/2 to 1 whole small 8 oz can of tomato sauce 1 heaping tsp of ground cumin (more or less to your taste) 1/4 cup Bills Best Chik'Nish seasoning (use more or less according to your taste. Try the flavoring and see if it has enough flavor for you) 1/4 to 1/2 cups of dehydrated flakes/granules of garlic (more or less to your taste) 1/4 to 1/2 cups of dehydrated onion flakes (more or less to your taste) 2 heaping Tbsp of garlic powder (more or less to your taste) 2 heaping Tbsp of onion powder (more or less to your taste) 2 -1/2 to 3 heaping tsp of Indian curry powder (more or less to your taste) 2- 1/2 to 3 heaping tsp of garam masala seasoning 1-1/2 tsp of paprika Sea Salt to taste Note: I always use organic and fresh ingredients whenever I can.... Take your lentils rinse them then add the water and bring them to a boil on the stove. Add your Bills Best Chik'Nish seasoning, dehydrated garlic and onions, garlic and onion powders, Indian curry, garam masala, paprika and cumin. Stir well and continue to simmer the lentils. After they are half cooked add your small pieces of cubed potatoes, your tomato sauce, butter and approx 3 Tbsp of olive oil. Stir well again and cook until the lentils and potatoes are almost cooked. Be sure to add a little boiling water when you need to loosen up the lentils a little. Remember though you want this recipe to be on the thicker side and not runny. Now you may add your salt. You can add more of less seasonings according to your own taste buds as you go along. Once the mixture is cooked you spread some out on a slice of bread or a tortilla. Drizzle a little olive oil over it, sprinkle a generous amount of feta cheese over the mixture. Slice some baby carrots over the top and shred some baby spinach on top. If you put it on bread cut it into 4 sections so it is easier to eat. If you put it in a tortilla just roll it up like a burrito. That is all there is to the recipe! I hope you enjoy it and will share your variations with the rest of us! Enjoy! Dearest Lord, Thank you so much for the many different cultures. Thank you for the variety of foods and flavors we find throughout the world. Thank you for the flavors of other cultures and the wonderful herbs and seasonings they use in their cooking. You are truly and awesome God!  In Jesus name I pray, Amen!

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• Jul. 28, 2007 - Delicious Savory Salsa..

My Delicious Savory Salsa 13 small Roma tomatoes I prefer Roma tomatoes they are not super wet and runny like the bigger tomatoes 1 bunch of cilantro 1/2 of a large sweet onion (like Walla, Walla) 4 whole green onions 1/2 or 1 large clove of elephant garlic (that is the VERY large garlic) depending on how garlicky you like it! 1 large Serrano pepper or jalapeno pepper be sure to take seeds out unless you like it very hot! 1/8-1/4 cup of Balsamic vinegar (this adds a unique taste) 4 Tbsp of cold pressed olive oil Sea salt to taste Freshly cracked pepper to taste Note: I always use all organic ingredients whenever possible Place all the ingredients into a food processor bowl. Process it on speed 1 until everything is all chopped up like it is n the picture. If you like your salsa more chunky process everything in the food processor except the tomatoes. Chop the tomatoes by hand so you can chop them to the size you desire. If you want everything to be real chunky then chop everything by hand and when you are done mix it all together. We enjoy this recipe I made up very much in our home! I hope you enjoy it too! It is fast easy and enjoyed by everyone. As you can see in the picture below my 3 yr old twin girls are very busy and quite serious about eating their food. lol They are digging right into the salsa and my home made gucamole with some chips. Yum! This was their second serving. Dearest Lord, I am so thankful for children who willingly eat whatever we put in front of them at meal time. I am thankful you gave us the wisdom to teach them from a young age to appreciate and eat all food and to not complain about whatever they are being served! In Jesus name I pray, Amen!

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• Jul. 28, 2007 - Surprise Mish Mash Salad

Yummy Surprise Mish Mash Salad... When I make salads for dinner I like to add everything I can think of to them. The ideas are limitless. So this recipe can be added to or deleted from at any time. Add some items of your own and let us know how it turns out. Note that I use all organic ingredients....... Lettuce of all kinds like baby Spinach, baby romaine and spring mix Whole wheat seasoned croutons Feta cheese Roma tomatoes Olive tapenade, black, green and or kalamata olives Red, orange and green bell peppers Cucumbers Green Onions, sweet onions (like Walla Walla) Fresh pressed garlic Mushrooms Carrots Celery Avocado Red and or green cabbage Sun dried tomatoes Fresh cilantro, basil, parsley, sage Raisins Grapes Raw sunflower seeds Roasted tamari flavored sunflower seeds Raw pumpkin seeds Roasted spicy/tamari sunflower seeds Raw walnut pieces Raw pine nuts Raw brown and golden flax seeds (ground) Bragg's raw apple cider vinegar Bragg's Amino acids Cold pressed olive oil Onion magic seasoning Onion powder Garlic powder Sea salt to taste Fresh ground pepper to taste Cayenne pepper a dash or two Use as much or as little as you like of each item. I take ONLY my veggies, except for the lettuce. I put them into a food processor and pulse them until the veggies are the size I want them. We like all our veggies small, then there is less chewing to do.  lol Scoop out all the veggies and mix them up with the lettuce. Now mix in the croutons, feta cheese, raisins, grapes and all your nuts and seeds. Add all your seasonings and then pour the Bragg's amino acids, apple cider vinegar and the olive oil over the salad. Now mix it up well. Keep tasting until the salad is flavored the way you wish. If you prefer to use a dressing like ranch instead of the Bragg's apple cider vinegar and amino acids than omit those two items from the recipe. Now pour your dressing of choice over the salad and mix well now enjoy! That is all there is to it. This is a VERY filling salad! We don't eat anything else with it. Dearest Lord, thank you for such colorful and wonderful raw food to nourish our bodies with! In Jesus name I pray, Amen!

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• Jul. 24, 2007 - Tortilla Surprise

My Sweet Husband started making dinner for me last night.  He asked me to season the food for him since that is my area of expertise so I did.  Besides adding the flavoring through some seasonings I also spruced it up by adding some of the following to the recipe:  butter, ranch dressing, spinach, and carrots to his meal idea.  This is a super quick, easy and healthy meal.  It was also a big hit as usual lol.  Enjoy our co-operative meal idea! Tortilla Surprise 1 Pkg of whole wheat organic tortillas 1 Pkg of mixed organic frozen veggies (or fresh) 1 Pkg of mixed organic cauliflower and broccoli frozen veggies 1 pkg of raw sharp cheddar cheese 1 stick of organic butter 1 pkg of raw organic baby spinach 1 pkg of raw organic baby carrots 1 bottle of a organic ranch dressing Bills Best Chik'Nish Seasoning Garlic powder                            Onion Powder French Atlantic Sea Salt to taste Coarse black pepper to taste Slice your cheese up thinly.  Cook up your veggies and season with the Bills Chik'Nish, garlic powder, onion powder, salt and pepper.  Warm the tortillas on your stove top.  Spread butter on them then put your cheese.  Spoon some veggies on top of the cheese.  Drizzle some ranch dressing over everything, then add your spinach. Roll it up like a burrito and garnish the plate with some baby carrots.  Dip your carrots into some ranch dressing if you like.  Enjoy!

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• Jul. 23, 2007 - Sensational Summertime Egg Salad

Summer Egg Salad This egg salad is so simple and so yummy. My family enjoys it very much! I like to add and delete new things to my recipes to help change or enhance the flavors of the food I make. It is quick and easy and a great summer lunch! Enjoy! 1 dozen eggs (hard boiled) mayonnaise (add until it is as moist as you like so add slowly) 1-2 stalks of celery chopped up very small 1/4-1/2 of a small sweet onion like Walla Walla chopped finely in food processor 2 Tbsp of dried green onions 1 small Roma tomato chopped into thin slices 1 heaping Tbsp Bills Chik' Nish Seasoning more or less according to your own taste (or anything similar. this is a chickenless chicken broth type of powder with seasonings added to it) alfalfa sprouts or any kind you prefer or baby spinach leaves Whole grain sandwich bread or whole wheat tortillas Coarse black pepper to taste Sea Salt to taste if necessary Boil your eggs, cool then peel them. Chop them up finely then add your mayonnaise. Mix it up well until it is to the consistency you like. Then add celery, walla walla onion, Chik' Nish Seasoning, black pepper and salt if needed. I don't usually have to add any for the Chik' Nish Seasoning has salt in it. But go by your own taste. After you mix it up real well garnish it with the dehydrated green onions and tomatoes.  Make it look pretty it is always fun to see a dish spruced up!  Watch your children's faces when you do! Serve on the whole grain sandwich bread topped with sprouts and or baby spinach leaves. Or place some in a whole wheat tortilla and add your sprouts and or spinach leaves. Roll and serve. Serve with a fruit or veggie of some sort! Lord thank you that you have provided us with food to eat.  Thank you also for the fun of being able to experiment with new recipes!  In Jesus name I pray, Amen!

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• Jul. 21, 2007 - Great Home Style Guacamole!!!

Great Guacamole... Brenda Style 3 large avocados 4 full squirts of Bragg's Amino Acids 1 large elephant garlic clove (elephant garlic is jumbo garlic) juice of 1 small lemon 3 small squirts of lime juice 1-2 dashes of cayenne pepper 2 tsp of onion powder 1-1/2 Tbsp of Onion Magic Seasoning 6 small Roma tomatoes 1/4 bunch of cilantro 8 large sweet basil leaves 1/4 of a sweet onion Vidalla or Walla Walla salt to taste Cut open your avocados and scoop them out into the food processor. Add your Bragg's Amino Acids, garlic, lemon juice, lime juice, cayenne, salt, onion powder, and your onion magic. Process in the food processor until smooth. Wash and chop and add 5 of your tomatoes. Wash and remove stems of 3/4 of your cilantro. Wash your basil leaves. Cut your onion 1/4 in half. Now add all the ingredients into your food processor and pulse it until last ingredients are chopped into small pieces into the mixture. Remove the mixture from the bowl. Rinse bowl out now add the last tomato to the bowl. Process on low until the tomato is chopped. Remove the tomato from the bowl and spread out on top of guacamole. Rinse bowl again and add left over cilantro to the bowl. Process again until chopped finely now add it to top of the guacamole. Serve with corn chips and a warmed buttered rolled up tortilla. Serve watermelon after you are done. This is a fast and healthy summer meal! Enjoy!

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• Jul. 20, 2007 - Home Made Bubbly Grape Soda

Healthy Snacks......... Here is a recipe I made up to create a homemade soda.  Now soda is something we don't ever in our house but this was a fun and healthy drink to create as an occasional treat for the children.  Let me know what you think!   You can use any flavored juice you want.  We like Grape. 1 can of frozen 100% pure grape juice (You can also buy bottled juice it will work just fine.  Be sure to eliminate adding water to the recipe though or it won't turn out right.) 1 -1/2 cans of purified water 2 cans of seltzer water (be sure your seltzer water still has it's fizz this is what gives it the soda effect) stir and chill then serve.  That is all there is to it!  Simple isn't it?!  Enjoy! Dearest Lord, creating sure is fun!  Thank you!  In Jesus name I pray, Amen!

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• Jul. 19, 2007 - Super Sun Dried Tomato Pesto..

Super Sun Dried Tomato Pesto Can you tell I like Pesto?    LOL Here is another favorite of ours. I am not one to measure I tend to throw things together. So most the recipes I post are estimates. Give this a try and let me know what you think. Beware this is a very garlicky recipe!! 3/4 cup of lightly packed sun dried tomatoes (soaked in hot water until soft) 1 cup of boiling water 3/4 cup of extra virgin olive oil 5 whole crushed cloves of garlic (more or less to taste) Celtic sea salt to taste 1 loaf of whole wheat french bread or baguette Soak the tomatoes with the water you boiled. Soak them until they are tender approx 10 min. Drain the water out and reserve it for now. Put the tomatoes in a food processor along with the oil, garlic and the reserved water the recipe calls for. Blend well until smooth. It takes a bit the tomatoes can be stubborn. LOL. If it is too pasty add a little more olive oil or add a little bit of the water you reserved or both. Blend until it is to a desired consistency. Add your salt to taste. Warm the bread at a low temperature in the oven. When it is warm remove it from the oven, slice it up and spread the pesto on it. Enjoy!

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• Jul. 18, 2007 - Curried Turkey BLT's with Herbal Seasonings

Curried Turkey BLT's with Herbal Seasonings I experimented again last night. I like to do that in our household. This is what I came up with. It was a true hit. I couldn't make them fast enough. Thank goodness I had many helpers trying to help me keep up with the crowd LOL. Enjoy! 1 package of Turkey Bacon 1 package of whole grain bread (or use homemade even better) 3 tomatoes 1 bunch of organic baby spinach ( I use the prewashed in a container) Bragg's Seasoning Garlic Powder Onion Powder Indian Curry Mayonnaise Cook the bacon. Toast bread. Wash and slice up tomatoes. After your toast is ready and your bacon is done. Spread mayo on the toast. Sprinkle the curry, Bragg's seasoning, garlic powder and onion powder onto the mayo on the toast to taste. Then place your bacon, tomatoes, and spinach. Cut and serve. Joyful Workers! Pretty flowers for the table.

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