Creamy Almond Milk


Almond MilkNowadays 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.


  • 1 cup raw almonds (here you can replace 1/4 cup of unsweetened coconut for added taste)
  • 3.5 cups water (plus more for soaking)
  • pinch sea salt
  • 2 teaspoons vanilla, (optional)
  • 1/4 teaspoon cinnamon,( optional,and flavor to your liking)
  • 2 tablespoons maple syrup,( optional – or 3-4 dates….I’m an Organic Agave Nectar person myself)
  • Place almonds in a bowl. Cover with enough cold water that the almonds are completely submerged. Set aside and let soak overnight (or at least 8 hours).Soaked Almonds

    Drain and rinse the almonds, place in your blender along with 3.5 cups fresh water. Cover and process on the highest setting for one minute. Soaked Almonds in blender

    Line a fine mesh sieve with cheesecloth. Pour the almond mixture through the cheesecloth.Strain

    Gather the ends of the cheesecloth and, using your hands, squeeze out as much liquid from the almonds as possible.twist strain

    Discard or save the almonds for homemade cheese or dry it out for Almond Meal to use in baking…more on that later!.alomond pulp 2 Whisk in sea salt along with desired flavorings. Almond MilkPour into a glass mason jar and refrigerate (let it sit for a couple hours before using for best flavor) .Almond Milk Stir or shake before use. This should stay good for up to 5 days


    Apple Peels Turn on Anti cancer Genes By Dr. Michael Greger, M.D.


    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

    Zucchini Walnut Muffins Recipe


    Zuchini Walnut Muffins Recipe

    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!!!

    Zucchini Bread

    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)

    Banana Walnut Muffins

    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.

    Cover of "The Joy of Vegan Baking: The Co...

    Cover via Amazon

    Strawberry Cheese Cake


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    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.

    Not to mention that every 6 teaspoons of sugar disable a single white blood cell to destroy 10 bacteria as opposed to no sugar allowing the WBC to destroy 14 bacteria.
    Hey sugar is absorbed into the blood stream so fast and gives you brain fog, GI problems and a variety of problems that are beyond measure. SOOOOO here is a recipe that is light enough for you and your family to enjoy.
    Strawberry Cheese Cake
    3 8oz tubs of Tofutti Plain Cream Cheese
    1 pk of Vanilla Mori Nu Pudding Mix
    1tbsp of Vanilla
    3/4 cups of Agave Nectar
    Juice of a 1/2 a lemon
    Agar Gel:
    1tsp of Agar
    1/2 cup water
    Graham Cracker pie shell
    1 1/4 cups of Graham cracker crumbs
    5 tbsp of earth balance butter
    3tbsp of Brown sugar
    Combine Agar Gel and water in a small pot. Stirring on med to low heat until thick- 5 mins. Set aside and let cool  until rest of ingredients are collected and placed in blender.
    Place all ingredients in a blender and blend until smooth. Pour into pie shell or spring form pan. Decorate to your liking. I placed sliced strawberries covered in a little lemon and agave nectar in a flower shape on top and refrigerate until set about 2hours.


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    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

    Veggie Lasagna

    Meat Sauce:
    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.

    Vegetable Saute:
    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.
    Cashew Cheese:
    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

    Yummy Green Juice!!!


    Ok I love watching Chrsitina Fully Raw with her sparkly blue/ green eyes (I heard they changed with her consumption of raw foods…LOVE IT!!)….oh and her enthusiasm…LOVE IT!!! This video is of a powerful green juice full of calcium, protein, phytochemicals, antioxidants, nutrients, minerals and everything else to promote healthy living through prevention!

    I have been juicing for the last three days and it has been a little challenge trying to manage children, work, yard work, homeschool, the kids sports activities, singing, house work , studying and of course the most hardest thing is cooking and trying to remember you are not supposed to taste the food while preparing it!!LOL Geesh…its natural to eat …or want to eat!…ok a little aggressive here but battling the Lymes has been great. My promise from the Lord is , ” But they that wait upon the Lord shall renew their strength, for they shall mount up on wings as eagles, they shall run and not be weary and they shall walk and not faint! Isaiah 40:31 I pray God will allow healing for me to take care of my family on those difficult days. I pray for healing for you too! So you can witness the healing power of God and share this amazing love and way of life with others!!! So drink a juice today or one everyday! Not just for you but those who love you and want you better too! CHEERS!!!

    Apple Cinnamon Quinoa Parfait

    Getting use to a “Gluten Free” lifestyle has been a challenge to say the least! To top it off, adding a vegan lifestyle has been tough too, coupling it with the “Gluten Free” stuff. But I definitely feel the difference when I do obey the needs and demands from my body!!! lol
    I have subscribed to email alerts to various Gluten free blogs and recipe authors in this journey with Lymes disease and one in particular is Wendy Polisi of “Cooking Quinoa” website! This lady never ceases to amaze me with the versatility and creative recipes she makes or learned from using Quinoa! A high protein and healthy alternative grain for those who are changing or adapting to a healthier way of eating for whatever reason. Quinoa was just for Tabbouleh as far as I was concerned! Than …Bam!! Wendy’s recipes hit me like a ton of healthy bricks in a totally refreshing way! From Quinoa Brownies to Black Bean Quinoa Burgers she seems to cover it all. This recipe on her site today was from Christi at Mom What’s for Dinner are the perfect way to start your day! Enjoy!!
    Cinnamon Apple Quinoa Parfait

    Rating: 5


    For Oat Crumble:
      • 1 cup rolled oats
      • 1 1/2 tablespoons canola oil
      • 2 teaspoons granulated sugar or 1 tsp stevia
      • 1 teaspoon ground cinnamon
      • 1 cup quinoa, rinsed
    For Cinnamon Apples:
      • 4 granny smith apples
      • 1 teaspoon cinnamon
      • 1 teaspoon vanilla
      • 1 TBSP sugar or 1/2 TBSP Stevia
      • 1 cup water, or more if necessary
    For Yogurt:
    • 2 cups non-fat vanilla, greek yogurt


      1. Start by making the apples. In a medium saucepan over medium heat, combine all ingredients, mixing well. Bring to a boil and reduce heat to low. Partially cover and cook until apples are softened and liquid is syrupy, about 10 minutes. Add more water if needed in the cooking process. Take off heat and let cool completely. Cover and refrigerate for at least 1 hour.
    For the Oats:
      1. Preheat oven to 350 degrees. Combine all ingredients in a small bowl. Evenly spread on a baking sheet and bake until golden brown, about 7-10 minutes. Set aside to cool.
    For Quinoa:
      1. Cook 1 cup quinoa according to package directions. Once cooked, add 1 1/2 teaspoons cinnamon, mix well. Set aside to cool.
    Put it together
    1. Spoon 1/4 cup yogurt in bottom of glass.
    2. Spoon 1/4 cup quinoa on top of the yogurt.
    3. Spoon 1/4 cup cinnamon apples on top of the quinoa.
    4. Repeat the layering and top with oat crumble. Repeat with remaining glasses.

    Vegan Pound Cup Cake –


    Vegan Pound Cup Cake –

    1/2 cup vegan butter, softened
    1 1/2 cups granulated or raw sugar
    6 ounces (one half of a box) plain or low fat Silken firm tofu (blending or processing first assures no lumps)
    2 cups unbleached all-purpose flour
    1/2 cups water
    2 teaspoons vanilla extract
    1 teaspoon almond extract
    2 teaspoons baking powder

    * For More cupcakes add another

    1 cup of flour

    1/2 cup canola oil (apple sauce is healthier)

    1/2 cup of sugar

    3/4 cup of milk

    1Tbsp B. Powder

    Preheat oven to 350 degrees. Lightly grease a 5 x 9″ loaf pan. Cream together butter and sugar with an electric mixer on medium speed until fluffy.DSC02757 In vitamix throw in tofu, water, extract and salt until well combined. Then add the mixture from the vitamix in with flour mixture.DSC02775  Add 1 cup flour and, with mixer on low, mix just until incorporated.DSC02776 End with remaining cup of flour and baking powder. Increase speed to medium and beat for 1-2 minutes. Use an ice cream scooper to get even portions into a cupcake pan.DSC02781 Place on the center rack of the oven and bake for 20-25 minutes.

    This was a variation from Peta’s cookbook Vegan Baking.2013-05-24 12.43.10(1)

    Benefits of Charcoal


    Charcoal is one of the most powerful remedial agents out there. It comes in various forms like powder, capsules, liquid suspension and paste. The most versatile is the powder form and its cheaper.  Activated Charcoal can be used as a natural home remedy for Spider Bites, Snake Bites, sore throat, diarrhea, vomiting, and so much more.  It has been used to absorb poisons such as lead, DDT, Strychnine, nicotine, mercury, silver and iron….the list could go on but I dare not. 🙂

    Charcoal does not have any ill side effects and  through a physical union called Absorption it attaches to the toxins or germs in the intestinal tract and is passed or removed from the body with no side effects. Check out this link for more information from Dr. Agatha Thrash. I have met her and she is a bombshell of information!!

    You should be able to buy charcoal from a health food store near you. Every home should have some. I have it in my home and here is what I do with mine. Click on the video for a little presentation. :Charcoal Poultice

    Disclaimer: I am not a Dr. and I am just expressing my views and opinions

    Chosen by the …


    Chosen by the Creator
    111. In order to know what are the best foods, we must study God’s original plan for man’s diet. He who created man and who understands his needs appointed Adam his food. “Behold,” He said, “I have given you every herb yielding seed,…. and every tree, in which is the fruit of a tree yielding seed; to you it shall be for food.” Upon leaving Eden to gain his livelihood by tilling the earth under the curse of sin, man received permission to eat also “the herb of the field.” {CD 81.1}
    Grains, fruits, nuts, and vegetables constitute the diet chosen for us by our Creator. These foods, prepared in as simple and natural a manner as possible, are the most healthful and nourishing. They impart a strength, a power of endurance, and a vigor of intellect, that are not afforded by a more complex and stimulating diet.—The Ministry of Healing, 295, 296, 1905. {CD 81.2}
    112. God gave our first parents the food He designed that the race should eat. It was contrary to His plan to have the life of any creature taken. There was to be no death in Eden. The fruit of the trees in the garden, was the food man’s wants required.—Spiritual Gifts 4a:120, 1864 {CD 81.3}

    I love this quote by the author Ellen G White from her book, “Counsels on Diets and Foods” Great Read!!