I always think it is funny listening to people try to pronounce the word quinoa for the first time. “Qhinwah? Keenohah? Keen-way? I am not sure how to say it…” We have all been there honestly, and it is hard to pronounce for first timers. I first started making it when I started working at…
Well this is one of those post that you just have to share. I’ve always wanted to try my own homemade deodorant because I was fearful of the Aluminum content in most deodorants. I try to choose those with a low percentage or no aluminum such as Arm and Hammer. Kiss My Face and Crystal. However, this can become costly so what better way to benefit with no side effects…Try making your own. Ill let you know how it works out.
Today is the beginning of the new DIY series on natural cosmetic products that can be simply and quickly prepared in your kitchen with only a few ingredients that can be found at your local health food store. Using a combination of recipes I found on Pinterest, I decided to do a test run with the deodorant. Thus far, I have only prepared and have not yet tested it for effectiveness. I will keep you posted on that! Because this was my test run, I chose to make a smaller batch of it and will make accommodations accordingly once I give it a trial period, starting tomorrow during my workout!
Natural Deodorant Recipe
The necessary 4ingredients:
2.5 Tbsp of organic coconut oil, unrefined
1/8 cup of organic baking soda
1/8 cup of organic arrowroot powder (you can also use organic cornstarch)
10 drops of your choice of Essential Oils (I…
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Definitely Yummy…dont know about too healthy but 295 calories compared to the 400-500 calorie cupcake is a start!!
This looks incredible!!! No doubt in my mind that has a place in the Healers Kitchen!!
I would like to go to one of these Fest and see what its like.
Nowadays everyone is looking to change their diet and start replacing the more common items in their fridge like milk. There are so many types of milks to choose from. There is Hemp Milk, Soy Milk, Rice milk but my favorite of all time is Almond Milk. Almond Milk is so nutritious and a wonderful alternative to dairy milk. It contains vitamin E, manganese, magnesium, phosphorous, potassium, selenium, iron, fiber, zinc and calcium. No longer are those “Got Milk?” ads that promote healthy strong skin and bones an influence on whether I am missing out on calcium an issue. It can be used as a substitute in baking 1:1 , smoothies and most other cooking dishes can be complimented with the smooth taste of almond milk. The flavor is mild and it comes in different Varieties like chocolate, plain or original, vanilla or strawberry.
How ever, making your own milk ensures that you and your family are getting the best. Even those store bought milks can be a little over processed. Remember, if you have to read past 4 or 5 ingredients for milk you might as well get regular milk due to the over whelming presence of 8-12 letter words you cant pronounce or dont know how to spell , indicative of things you really dont know about…or even want in your system. Hey, keep it simple. God made the body to do many wonderful things but we dont have to over tax it with highly processed ingredients.
So….heres a simple recipe to make your own.
Choose your optional add-ins for a yummy beverage that tastes great and you can make it your own.
Discard or save the almonds for homemade cheese or dry it out for Almond Meal to use in baking…more on that later!. Whisk in sea salt along with desired flavorings. Pour into a glass mason jar and refrigerate (let it sit for a couple hours before using for best flavor) . Stir or shake before use. This should stay good for up to 5 days
Eating apples seems to be such a chore now-a-days! With all the coatings of chemicals, pesticides, toxins, animal fat like lard and GMO craziness, anyone would be scarred to eat anything if you can’t eat and enjoy a simple apple in peace. I know people who peel all their apples because they are just not convinced that the nutritional properties in the skin, like Pectin, are even worth trying to consume compared to all of the other chemicals on the apple for their health.
This article by Dr Michael Greger, M.D., lets us know that with all the attention to the chemical war fare over our plant based foods, we can still expect the God given, nutritional properties to contribute to the nourishment and overall health of our bodies. The cancer fighting properties contained within an apple are superior in their suppresive reaction with tumors and other cancerous cells. Take a bite out fo this information and remember that an apple a day really can keep the Dr away….skin peel and all.
WHO says vegetables cant be in cake?!?!
In my cook book The Joy Of Vegan Baking by Colleen Patrick -Goudreau, my first recipe that I thought I would try was the recipe for Zucchini Bread. I was absolutely PETRIFIED to try a loaf/cake/muffin with a vegetable in it if it was not the infamous carrot! Who eats vegetables in cake anyway?!
Well , needless to say, I suppressed my fear and got brave and ventured into the unknown with this vegetable bread. I could not even begin to think about what it would taste like and made up my mind if it tasted bad, I would throw it in the trash as an unknown failure to my family (don’t like bad reviews AT ALL or crinkled up faces of the “yuckies” from little children). Well I made it exactly the way it told me to (not good at following directions, especially if I think I may not like a particular taste) and this bread was INCREDIBLE!! It had no taste of vegetables and it was sooooo Yummy!! Oh praise God that I could make this with no hiccups. Normally , at the beginning of my baking journey, my cakes and loafs were sinking in the middle, too chunky, too dense, not cooked through, too sweet, or taste like a blown up pancake with no taste and I was about to give up this “Vegan Baking” stuff with cakes.
Well friends, this is one of my family’s favorites to eat as a treat or with our meal. I have shared this with many families and to see the smile of relief on their faces is priceless as they taste the vegetable bread! It taste like a cinnamon or spice cake. Something to enjoy with ice tea on a summer evening. On top of that, those that dont like to mix fruit and vegetables at meals can be assured that this will fit in beautifully as a sweet ending to a great day. Like my daughter so excitedly says, “You can eat vegetables in cake mom!!” YUMMERS!!!
3 tbsp of ground flaxseed or 4 1/2 tsp Ener G Egg Replacer (Equivalent 3 eggs)
1/2 cup water (6 tbsp or)
1 cup of Canola Oil (or 1/2 cup and 1/2 cup unsweetened applesauce)
1tbsp white distilled vinegar
2 cups granulated sugar
2 cups grated zucchini
2 tsp vanilla extract
3 cups unbleached all purpose flour
2 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
Preheat the oven to 325 F. Lightly grease two 8x4x2 inch loaf pans, 4 mini loaf pans, or two muffin tins.
In a food processor or in a bowl using and electric hand mixer, combine the flaxseed and the water, Whip until its thick and creamy, about two minutes. Add the oil, vinegar, and sugar, and combine. Stir in the zucchini and vanilla. If using a food processor, transfer the oil/vinegar/sugar to a large bowl before stirring in the zucchini and vanilla.
In a separate bowl, sift together the flour cinnamon, nutmeg, baking powder, baking soda and salt. Add the nuts and raisins, if using, to the sifted ingredients. Stir this dry mixture into the wet mixture until just combined. Do not overmix. Divide the batter into the prepared pans, and bake for 60-70 mins for standard loaves, 40-50 mins of mini loaves, or 30-35mins for muffins. Check for doneness by inserting a toothpick.
** I have tweaked my recipe that I am a pro at it now, to taste more like a cake. Less baking soda, more powder and more liquid.
Desserts are so heavy and supper sweet these days. How are we supposed to manage our sugar cravings (or rather…MY sugar cravings)??? Well I love sugar, sweet, fattening and yummy recipes to death!!…However that is what it will do to you…kill you slowly but surely. (d-EAT-h = 1/3 what we eat causes daeth) White table sugar is a major carbohydrate source in the American diet, but it does not contain the proteins, vitamins and minerals that are necessary for its own metabolism. Therefore, B vitamins have to be drawn from other parts of the body. According to John D. Kirschmann, author of the “Nutrition Almanac,” consuming too much sugar is thought to lead to other mineral imbalances within the body and may be a contributing factor in obesity, diabetes, Crohn’s disease, arthritis, tooth decay, asthma and other disorders.
I love making all in one dishes and this is definitely one of them….LASAGNA!!! Of course its all veggie-licious and healthy. You can have this dinner option as a gluten free dinner by exchanging your noodles for Rice noodles with name brands like Tinkyada. Or if Cashew Cheese sounds too strange just use Daiya or Veggie cheese alternatives But enjoy giving your family an healthy alternative to gobs of cheeses, fat and cholesterol saturating every artery you have! Remember…”So Whether you eat or drink do all for the Glory of God!” 1 Corinthians 10:31
16 oz of Veggie Meat browned (optional…and its already browned so… heated )
2 cans Diced Tomatoes with Sweet Onions
1 16oz Jar of Tomato Sauce w/ chunky veggies
1tbsp sugar/ Honey (Optional- to balance the acidity in the tomato sauce)
** Heat meat, add 2 can of diced tomatoes, and then add tomato sauce with sugar.
1 Med Grated or Diced Zucchini
2 Cups of Baby Spinach
1cup of Shredded Carrots
2 Tbsp of Garlic
1 Med Onion dices
1 tsp salt
1 tsp of Oregano
1 tsp Basil
** Sauté all Vegetables in a pan for2-4 mins. (Don’t over cook so that you don’t end up with mush after baking in the oven when its all said and done.) Then add to your Meat and veggie sauce mixture. Set aside on warm.
Tofu Cottage Cheese:
2 pkgs of 16oz Tofu
½ Tbsp of Oregano
½ Tbsp of Basil
1/3 cup of Nutritional Yeast
Salt to taste
1Tbsp of Lemon Freshly Squeezed
** Take a potato masher and mash all ingredients together in a bowl until crumbly. Set aside.
2 cups of Rinsed and soaked cashews (2 hrs – I don’t really soak mine. My Vitamix does just fine!)
1 2 cups water
1 4oz jar of Pimentos
Juice from Half a Lemon
1/3 cup of Nutrtional Yeast
½ tbsp of Garlic Powder
½ tbsp. of Onion Powder
Salt to taste (recommend ½ tbsp.)
**Blend in a high power blender until creamy and smooth. Set aside a cup for top application.
1 Box of Oven Ready Lasagna Noodles
Process each section above as directed for layering.
Take a cup of Meat / Veggie sauce to cover the bottom of your Lasagna Pan to help with cooking and no sticking of noodles. Place a layer of 4-5 Oven ready Lasagna Noodles over the sauce. Place a layer of Tofu Cottage Cheese. Drizzle a ½ cup of cashew Cheese over the tofu. Place a layer of Meat/ Veggie sauce over the cheese mixture. Then place another 4-5 noodles on top of that and repeat the process ending with the noodles. Cover with a cup of sauce and cover with foil and bake for an hour or until noodles are done (check by inserting a knife). Pull lasagna out and add set aside cheese sauce to the top or Parmesan Cheese with Parsley for décor for another 10-15 m