Ice Pops!

Summer fun has already begun at our house!  We just got in our Norpro Ice Pop makers!  They are a silicone sleeve with a top designed to be reused in the freezer.  We put organic strawberries, pineapple, and oranges in the blender and pureed them.  Then we poured them in the makers and left them over night.  They are better than any popsicle you can buy at the store.  These provide a healthy and more economical alternative to many bought summertime treats.  So easy, very healthy, and something the kids can make together!  Thank you Sallie Belle for telling us about these!

Homemade Pizza

We really enjoy making homemade pizza at our house!  This time I just used our basic bread dough recipe since I was making homemade bread for the week. I rolled the dough out and transferred it to the pan.  I pricked it all over with a fork and baked it at 400 for 8 minutes then took it out of the oven. I had marinara sauce leftover from spaghetti from the week that we added on top of the crust.  Then we sprinkled what we had left over - broccoli, onions, and spinach.  We added 1/2 teaspoon of italian seasonings and fresh garlic.  Then we sprinkled cheese on top and baked at 400 for about 15 minutes until the top began to bubble and turn brown.  I made a salad to serve with it!

I made two pizzas, so I would have an extra one to freeze for later.  

Homemade Granola

Ingredients:

7 cups of whole oats

1 cup flax seed meal

1 cup almonds

1 cup walnuts

1 cup pumpkin seeds

1/2 cup sesame seeds

1 1/2 cups honey

1/2 cup melted coconut oil

2 cups dried fruit (I used cranberries this time.)

1 tsp cinnamon (optional)

Put almonds, walnuts, and pumpkin seeds in the food processor and pulse until they are chopped to the consistency that you like.  (You can use whatever nuts you like best or whatever you have on hand at the time!) Combine dry ingredients in a large bowl and stir well.

Combine honey and coconut oil in a pan.  Heat on the stove until coconut oil is melted, and it is combined with the honey.  Pour the mixture over the dry ingredients and combine until the mixture is coated.  You may need to use your hands to combine it well.

Spread it evenly in a baking pan.  Bake on 325 for 15 minutes.  Then stir it well on the pan.  Continue to bake for 5 minutes at a time and stir well until granola is dry and slightly toasted.  Be sure to watch it well as it can easily get too brown.  Store in an airtight container.  This recipe will easily freeze for use whenever you are ready!

Almond Butter, Banana, and Honey Sandwich!

Ingredients:
Homemade Bread
Almond Butter or your favorite nut butter
Banana
Flax Seed Meal
Raw Honey

Slice bread and spread your nut butter on it. Add bananas and sprinkle flax seed meal on top. Drizzle honey. My kids love this as a meal or snack. You can add another piece of bread on top for lunch to go!

Blueberry Muffins

Ingredients:
4 cups freshly ground flour
1/2 cup ground flax seeds
2 tsp baking powder
2 tsp baking soda
1 tsp Celtic sea salt
2 1/2 cups almond milk
1/2 cup coconut or canola oil
1/2 cup applesauce
1/2 - 1 cup raw sugar or honey
2 eggs or egg substitute
1 1/2 cup blueberries

Combine dry ingredients. Add wet ingredients. Stir just until all ingredients are well combined. (When using coconut oil, melt in a pan, then add with the wet ingredients.) If you do not have flax seeds or flax seed meal on hand, substitute it with 1/2 cup flour.  Bake at 350 for approximately 15 minutes.  This recipe will make 24 regular muffins.  Take them to a brunch, to your new neighbors, to a mom who has just given birth, etc!  They will freeze well.

1/4 cup of blueberries have 15 grams of fiber and are loaded with antioxidants!  The whole grains from the flour and flax have fiber as well!

Broccoli, Chicken, Quinoa Soup

Ingredients:

3 cups cooked quinoa

5 cups water

1 cup chicken broth (or an additional cup of water if you do not have any)

1 cup chopped carrots

1 cup chopped onion

1 cup chopped celery

1 cup chopped mushroom

2 cups chopped broccoli

2 cups diced cooked organic chicken

4 T flour (I used freshly ground soft white wheat.)

1 T olive oil

2 cloves of garlic - diced

1 tsp basil

1 tsp oregano

salt and pepper to taste

In a large stock pot, saute carrots, onion, celery, mushroom, broccoli, and garlic until just slightly tender.  Add water, chicken stock, chicken, quinoa, basil, oregano, salt, and pepper.  Simmer on medium.  When the liquid has been heated, remove 1 cup of the broth (in a measuring cup or small bowl) and with a wisk or fork add 4 tablespoons of flour and stir rapidly.  This will begin to thicken.  Slowly add this liquid back to the soup, stirring as you pour it.  Continue to allow the soup to simmer until flavors have had time to blend together.  Serve immediately or turn the soup off and and let it sit, continuing to season, until you are ready to eat. (I allowed mine to simmer for about 5 minutes then turned it off.  We ate it about an hour later.)

I served this with homemade bread.  A fresh salad would be great with it as well.  You could double this recipe and freeze the leftover portion in order to have a quick meal to pull out of the freezer.

You could easily add different vegetables or leave out the ones you do not have on hand.  I had several leftover organic chicken legs.  I used the broth I had saved from baking my chicken and chopped the chicken up.  (Note - I always add more water to the chicken I bake in order to have broth to reserve for something later.  You can freeze the broth until you are ready to use it!)

Soups make an easy way to use up what you have in the refrigerator.  This soup was created by what I had leftover from the week.  Try creating your own recipe sometime.  Just take the leftovers that sound like they might be good together!

Forks Over Knives Trailer.....

The feature film Forks Over Knives examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods.  Take time to watch this amazing documentary.  It no doubt helped me to refine my food habits!  Plant based diets have proven over time to help people remain healthy and even reverse degenerative disease.

You can watch the movie on several online places including Netflix.  Movie2k has also it posted for free.

Pretzel, Banana, & Almond Butter Snack

My oldest daughter came up with this great snack. It works well as an after school or at bedtime if it's been a while since kids have eaten dinner. It could even work as lunch!

Pretzels
Sliced Bananas
Almond Butter (any nut butter will work)
Flax Seed Meal

Layer bananas on top of pretzels. Add almond butter, and sprinkle flax seed meal next. Top with another pretzel. Enjoy!

Orange Delight Smoothie!

Ingredients:
4 fresh oranges
2 cups fresh spinach
1 cup almond milk
1/4 tsp nutmeg
2 cups ice
10-15 drops stevia








Place all ingredients into the blender. Blend well and serve! Makes 30 ounces.

Don't let the green fool you! You cannot taste the spinach. This is a way to get protein, fiber, calcium, and tons of phytonutrients! This recipe is kid tested. My kids love this combination. Our friend next door even asked his mom to get the recipe!

Healthy Homemade Granola

Ingredients:
6 cups whole rolled oats
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup shredded coconut
1/2 cup ground flax seeds
1/2 cup wheat germ
1 tsp cinnamon
1/2 cup raw honey
1/3 cup coconut oil
1/2 cup water
1 T. vanilla
1 cup "add ins" such as dried fruit, carob chips, etc.

Combine all dry ingredients in a large mixing bowl (except for add ins). In a pot combine honey, oil, and water. Heat on low until mixed together.




Pour liquid mixture over dry mixture. Stir until dry mixture is wet.


Pour mixture onto 2 baking sheets and spread evenly on pans. Bake at 350 until oats are crunchy. Stir mixture every 10-15 minutes.  Remove from the oven when crisp and pour into an airtight container.  Add additional items to suit your taste.  I added dried cranberries this time.  Leave the lid off and continue to stir every 15 minutes until granola is cool.  Cover with the lid and store!

Lettuce Wraps & Kale Salad

If you're looking for a super easy healthy meal, this is a great option. When we grill out, we cook extra chicken to use for wraps another night. This time I used rice with it but you could use anything such as barley, quinoia, or make them grain free by adding extra veggies.

Lettuce Wraps
Ingredients:
2 medium cooked organic chicken breasts- finely chopped
2 cups cooked brown rice or other grain
2 cups finely chopped raw vegetables (red pepper, onion, carrots, purple cabbage, water chestnuts, celery, zuchini, broccoli, etc)
1 T Braggs liquid aminos
3 T Ginger Dressing (can be purchased at the store)
1 head "living lettuce"

Place all ingredients except the lettuce in a bowl and toss. Place 2-4 T of the mixture onto a piece of lettuce.  Wrap it up like a tortilla and enjoy! Serves 6.

Kale Salad
Ingredients:
6 pieces of raw kale
2 T fresh lemon juice
1 t olive oil
2 cloves of garlic minced
Salt to taste

Chop kale into small pieces and place in a container that you can refrigerate. (You can keep the stems as you chop or remove them.) Mix the next 4 ingredients in a small bowl. Pour over the kale. Toss and eat immediately or refrigerate to allow kale to marinate. Unlike other lettuce salads that wilt with dressing on them when stored, this salad will keep in the refrigerator for several days!

*The lettuce wraps were inspired by my sweet friend Kathryn Onufrak!  I am always inspired by her creativity in cooking.

Mexican Night!

Ingredients:
4 cups spinach
1/2 Red Bell Pepper- chopped
1 cup Purple Cabbage- chopped
1/2 Onion - chopped
1/2 tsp Cumin
1/2 tsp salt
1/2 bag of Quorn
2 cups cooked brown rice
1 cup cooked corn
1 cup chopped tomatoes

In a skillet, saute the onion in water until soft.  Add Quorn crumbles, corn, tomatoes, cumin, rice, and salt. Cook on medium until the mixture is heated through.  (I found the quorn in the freezer section of Kroger.)

Now you are ready to serve your dish.  Lay spinach on the bottom.  Top with the rice and quorn mixture.  Add purple cabbage and red bell pepper.  You are also add green onions and salsa if you prefer.  I served this meal with blue corn chips.

This is a quick and easy meal to prepare, and you can adjust the ingredients based on what you have available at the time.

You can also take the quorn mixture, and serve it in a tortilla!

Farm Fresh Eggs!

Our dear friends, Jenny, Sarah Bennett, and Jim came to Oxford recently and brought us eggs from their chickens. It was such a special gift. We have enjoyed them so much, and look forward to one day when we will have chickens of our own!

Green Juice

Ingredients:
2 stalks kale
1 cup spinach
2 green apples
1 medium cucumber
2 stalks of celery
1/2 lemon
1 small piece of ginger

This recipe is for juicing. Place the kale and spinach in the juicer followed by the ginger. Then after that has run in the juicer for about a minute, add the other ingredients.  I use as many organic fruits and vegetables that I can get locally.  This makes about 24 ounces. Drink immediately and enjoy!

Thanks to my friend Binky for this recipe! It has become one of our favorites.

Homemade Granola Bars

Ingredients:
2 cups raw oats
2 cups puffed rice
1/2 cup flax seed meal
1/2 cup wheat germ
2 cups of "add ins"*
(dried fruit; carob chips; pretzels; nuts; seeds; etc)
1/4 cup coconut oil
1/2 cup raw honey

Directions:
Put a thin coating of coconut oil in a 9x12 baking dish or pan of your choice.  Cut a 9x12 piece of parchment paper to press the mixture in the pan.

Place raw honey and coconut oil in a pan on the stove.  Heat on low until the two are melted together.  Stir well. Do not boil. Turn the stove off and let mixture sit while you are combining your other ingredients.

Place all the dry ingredients above in a large mixing bowl. Stir well.  Pour the honey/coconut oil mixture over the dry ingredients and mix thoroughly until the ingredients are coated with the liquid.


Then spoon the mixture into the 9x12 pan and press it down with the parchment paper.  You can even use a rolling pan to press more evenly.  Place the pan in the refrigerator to allow it to chill.  Then cut and serve!  Store in the refrigerator.



Take time to EXPERIMENT with ingredients you have or prefer.  Replace the puffed rice with more oats or with barley oats.  You can even add a few tablespoons of cocoa or carob powder for a chocolate taste.  The more granola bars you make, the better you will become at developing the taste and consistency that is your preference!

Spinach Salad

Salad
Ingredients:
4 cups raw spinach
1/2 cup shredded purple cabbage
1/4 cup pumpkin seeds
2 hearts of palm - sliced
2 T feta
6 grape tomatoes - chopped
4 baby portobello mushrooms

Wash and dry spinach. Place all ingredients in a mixing bowl. Pour dressing on top, toss, and serve!  This made 2 servings.

Dressing:
1/3 cup extra virgin olive oil
2 T balsamic vinegar
2 cloves of garlic - minced
Dash of celtic sea salt

After a morning of juicing, my friend, Katie Anderson, and I fixed this salad for lunch. It was light but filling. It was great as a meal but could also make a side dish.

Pear Pie

Last summer, our neighbor gave us pears from their farm. I canned them to use throughout the year. Tonight, Clayton made a pie with them.

Crust:
4 cups soft white wheat four- freshly ground
1/2 tsp salt
1/2 cup coconut oil
10-14 T cold water
(I used a deep dish pie pan that was my grandmother's.)


Filling:
4 cups of canned pears from last summer!
2 T arrowroot flour (or regular flour)

Grind soft white wheat berries into flour.  Place 4 cups of flour in the food processor with the salt.  Add the coconut oil (it will be solidified, so it will be thick and white in color).  Pulse the food processor until the coconut oil is combined.  Then add the water, 1 tablespoon at a time, and pulse the food processor.  Add water until the flour mixture begins to turn into a ball.  You want your dough to stick together but not be too wet.  If it gets too wet, just add a little more flour.  When it is the right consistency, remove it from the processor and divide it into 2 balls.  One will be for the crust and the other for the top.


Put flour on the surface you are going to roll the dough out onto.  Place the ball in the center and put flour on top of it.  Roll out the dough into a circle.  It will be about 1/4 inch thick.  Then place the piece of dough into a pie pan and smooth the bottom.  Tuck the edges of the crust under and pinch them all around the edge of the pan.

Now it is time to put your pears into the pie pan.  Before I did this, I poured them from my canning jar into a bowl and added 2 T arrowroot flour to the juice, so it would thicken as the pie cooked.  Otherwise the pie would have lots of liquid in it after it cooked.  You could also just add some of your freshly ground flour.





Then you can use your other ball of dough and roll it out as well.  I usually roll mine thicker than my crust.  Cut the dough into strips and arrange them on the pie in a basketweave formation.

 

Hot Lemon Tea

Ingredients
8 oz hot water
1/2 fresh squeezed lemon
1 T raw honey

Combine ingredients in your favorite mug. Enjoy!

Benefits of Lemon Juice
Powerful antibacterial
Can help relieve digestion problems
Acts as a blood purifier
Helps relieve constipation
Decreases the amount of phlegm produced by the body
The potassium in it helps control high blood pressure
Helps flush bacteria and toxins out of the body
Just to name a few.........

Thank you to Molly Mogridge for bringing me the ingredients and
for sharing your amazing raw honey.  What a kind gift!

Whole Grain Biscuits

This morning we had biscuits with Jim Mogridge's Mom's homemade blackberry jelly. YUM!

Ingredients:
5 cups freshly ground hard red wheat
2 T baking powder
1 t. salt
2 cups almond milk
1/2 cup canola oil
3 t. Xanthan Gum

Mix dry ingredients in a large mixing bowl. Combine almond milk and oil in an enclosed container and shake. Pour liquid mixture into the dry ingredients. Stir just until combined. Fold onto a floured surface and roll to a 1/2 inch thickness. Cut with a round glass or cookie cutter.

Place biscuits (touching each other) on a greased pan or on a pan lined with baking paper. Bake at 350 degrees for about 15 minutes. Makes about 2 dozen 2 1/2 inch biscuits.

*Xanthan gum is made from the outer layer of a tiny inactive bacterium called xanthomonas campestris. It is a great all purpose thickener. It holds small particles of food together. It is an ideal substitute for gluten.

Whole grain flour has a much lower content of gluten. It actually contains all the nutrient rich parts of the grain whereas white flour is basically the gluten left after the "good stuff" is sifted out.

PS- White flour (and white sugar) depresses the immune system.  It actually sends out a trigger that your body has something in it that needs to be fought.  I cannot stress enough to make the things you eat with white flour an occasional treat (and one your REALLY enjoy) and not a daily or weekly occurrence.  70% of your immune system is locate in your "gut", so you want the things you eat to promote life and health in your body and not trigger your immune system to fight.  When this happens your body has less energy to fight the real invaders that come.

Arugula & Baby Portobella Salad

Arugula is a leafy green herb from the mustard family. It can have a somewhat peppery, hot taste to it. It makes a unique addition to a salad.

Salad Ingredients:
Arugula
Spinach
Avocado
Baby Portobello Mushrooms
Red Onion
Bragg Nutritional Yeast
Kelp Sprinkle

Chop lettuce and vegetables as you like them. Add nutritional yeast, kelp, and dressing on the top. Toss and serve!

Balsamic Vinegar Dressing

Ingredients:
1/4 cup Balsamic Vinegar
3/4 cup Extra Virgin Olive Oil
1 T fresh minced garlic
1/2 t. Celtic Sea Salt
1/2 t. Ground Pepper

Combine all ingredients in a jar and shake well. Refrigerate.