Not sure why these pictures are showing below. Sorry!!!
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Friday, March 30, 2012
New Site
Not sure why these pictures are showing below. Sorry!!!
Friday, December 30, 2011
Amasai Smoothie
I made the best Amasai smoothie today and wanted to share the recipe. I basically just added things I already had in the kitchen. It turned out really good. I love unplanned kitchen successes.
1/2 bottle Raspberry Amasai
1 cup frozen organic Mango
5 pieces of Ice
2 small organic bananas
1 teaspoon coconut oil
Throw it all in a blender and press go! It was delicious! I will be making these a lot more often even though it is winter. The mango really gave it a great flavor. You may be surprised at how creative you can be with smoothies. Experiment a little!
Click here to check out the amazing Amasai that has 30 cultured probiotics (5 times what you can find in a regular or even organic yogurt)
1/2 bottle Raspberry Amasai
1 cup frozen organic Mango
5 pieces of Ice
2 small organic bananas
1 teaspoon coconut oil
Throw it all in a blender and press go! It was delicious! I will be making these a lot more often even though it is winter. The mango really gave it a great flavor. You may be surprised at how creative you can be with smoothies. Experiment a little!
Click here to check out the amazing Amasai that has 30 cultured probiotics (5 times what you can find in a regular or even organic yogurt)
Thursday, December 29, 2011
Hummus Recipe- NT
Hummus Recipe from Nourishing Traditions (Makes 2 cups)
2 cups basic chickpeas cooked
3 cloves garlic mashed
1 Tablespoon expeller-expressed flax oil
1/2 fresh lemon juice
salt to taste
pinch of cayenne pepper
(I add 1/2 cup of raw yogurt)
Place cooked chickpeas in food processor (least amount of liquid as possible). Add remaining ingredients and process until smooth. The hummus should be creamy and not too thick. Add some cooking liquid if needs thinning. Serve with Pita Chips.
This is a favorite in our house. My husband was raised on hummus and pita chips. For him it is comfort food. I am just glad that he enjoys healthy comfort food :)
2 cups basic chickpeas cooked
3 cloves garlic mashed
1 Tablespoon expeller-expressed flax oil
1/2 fresh lemon juice
salt to taste
pinch of cayenne pepper
(I add 1/2 cup of raw yogurt)
Place cooked chickpeas in food processor (least amount of liquid as possible). Add remaining ingredients and process until smooth. The hummus should be creamy and not too thick. Add some cooking liquid if needs thinning. Serve with Pita Chips.
This is a favorite in our house. My husband was raised on hummus and pita chips. For him it is comfort food. I am just glad that he enjoys healthy comfort food :)
Thursday, December 22, 2011
Baked Chicken Recipe
This is my baked chicken recipe. I have found that the type of oil you use on the chicken does make a big difference. Olive Oil just doesn't do the trick. It is great with Grape seed Oil.
1 organic/pastured chicken
1/2 cup grape seed oil
Pepper, Sea salt, garlic powder
Turn oven to 350 degrees. Hold chicken and rinse in the sink. Pull out any organs that may still be inside. Put chicken in baking pan. Add 1-2 cups water to baking pan. Pour grape seed oil over chicken. Add salt, pepper, and garlic powder to your liking. Pop in the oven for 1 hour. I start checking at one hour- but it usually takes about an hour and a half. Use a meat thermometer and when it reaches 165 degrees it is finished. Take out and transfer to a plate. Use the leftover liquid for a marinade or cooking. So good!!! I am off to the kitchen :)
1 organic/pastured chicken
1/2 cup grape seed oil
Pepper, Sea salt, garlic powder
Turn oven to 350 degrees. Hold chicken and rinse in the sink. Pull out any organs that may still be inside. Put chicken in baking pan. Add 1-2 cups water to baking pan. Pour grape seed oil over chicken. Add salt, pepper, and garlic powder to your liking. Pop in the oven for 1 hour. I start checking at one hour- but it usually takes about an hour and a half. Use a meat thermometer and when it reaches 165 degrees it is finished. Take out and transfer to a plate. Use the leftover liquid for a marinade or cooking. So good!!! I am off to the kitchen :)
Saturday, December 17, 2011
Kids Broccoli recipe
Not sure what to really call this recipe because I make it a little different each time. It is super healthy and yummy! There is never any leftover in our house which is amazing because we have a 4 year old and a 2 year old. Enjoy.
Broccoli Dish
4 heads of organic/local broccoli
1 cup water
1/4 cup homemade chicken broth
1/4 cup raw/organic butter
1 cup raw cheddar cheese
sea salt
My biggest rule when it comes to cooking...improvise. When you don't have all the ingredients- leave a few things out or change it up a little. This may work easily for cooking, but not always baking! Be creative :)
Pour water in pan and begin to warm it up- around med/high heat. Add salt and broccoli when water begins to boil. Cover and steam for 5 minutes. Turn down stove to medium heat. Add butter and chicken broth and steam for another 5 minutes. Turn down stove to low medium heat. Add garlic powder and milk. When the broccoli is tender turn the stove all the way off and grate your cheddar cheese all over the broccoli. Always sample it first and then let it cool a little before giving it to the kiddos. Sometimes you may need a little more butter or little less salt. Each family has their own preferences. But it is Very Yummy! This dish is great with steamed rice and grilled steak. All the flavors mixed together are fantastic! Enjoy.
Broccoli Dish
4 heads of organic/local broccoli
1 cup water
1/4 cup homemade chicken broth
1/4 cup raw/organic butter
1 cup raw cheddar cheese
1/4 cup raw milk/cream
Garlic powdersea salt
My biggest rule when it comes to cooking...improvise. When you don't have all the ingredients- leave a few things out or change it up a little. This may work easily for cooking, but not always baking! Be creative :)
Pour water in pan and begin to warm it up- around med/high heat. Add salt and broccoli when water begins to boil. Cover and steam for 5 minutes. Turn down stove to medium heat. Add butter and chicken broth and steam for another 5 minutes. Turn down stove to low medium heat. Add garlic powder and milk. When the broccoli is tender turn the stove all the way off and grate your cheddar cheese all over the broccoli. Always sample it first and then let it cool a little before giving it to the kiddos. Sometimes you may need a little more butter or little less salt. Each family has their own preferences. But it is Very Yummy! This dish is great with steamed rice and grilled steak. All the flavors mixed together are fantastic! Enjoy.
Thursday, December 8, 2011
Sipping on Bone Broth
This morning was especially chilly for Florida. I was prepared though. Last night I made 2 gallons of bone broth just for this occasion. Thanks to the Nourishing Traditions Cookbook I can make nourishing and delicious bone broths. I couldn't live without this amazing resource! Here is a what the book has to say about stocks:
"Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate. Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into the broth....Modern research has confirmed that broth helps prevent and mitigate infectious diseases" (Nourishing Traditions p. 117).
Chicken Stock
1 whole free-range chicken (www.eatwild.com for local sources)
4 quarts filtered cold water
2 tablespoons vinegar
1 large onion chopped
2 carrots chopped
3 celery sticks chopped
1 bunch of parsley
Place chicken or chicken pieces in large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 min to 1 hour. Bring to a boil, remove scum that rises to the top. Reduce heat, cover and simmer for 6-24 hours. The longer you cook it the richer and more flavorful it will be. About 10 minutes before finishing the stock add parsley. This will impart additional mineral ions to the broth.
Let cool down. Remove meat for use in other dishes. I always strain it all into a big bowl and then pour the clear broth into my mason jars. Through refrigeration, the fat will conceal and rise to the top. Skim this off before use.
A few variations: I also like to add thyme and bay leafs. I also add salt and garlic to add more flavor. I do not always have carrots or celery, so I leave those out when making the stock sometimes. You can keep 1 chicken going in the crock pot for a week. Just keep replacing the broth and making more. A very practical way to stock your kitchen with healthy bone broth!
"Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate. Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into the broth....Modern research has confirmed that broth helps prevent and mitigate infectious diseases" (Nourishing Traditions p. 117).
Chicken Stock
1 whole free-range chicken (www.eatwild.com for local sources)
4 quarts filtered cold water
2 tablespoons vinegar
1 large onion chopped
2 carrots chopped
3 celery sticks chopped
1 bunch of parsley
Place chicken or chicken pieces in large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 min to 1 hour. Bring to a boil, remove scum that rises to the top. Reduce heat, cover and simmer for 6-24 hours. The longer you cook it the richer and more flavorful it will be. About 10 minutes before finishing the stock add parsley. This will impart additional mineral ions to the broth.
Let cool down. Remove meat for use in other dishes. I always strain it all into a big bowl and then pour the clear broth into my mason jars. Through refrigeration, the fat will conceal and rise to the top. Skim this off before use.
A few variations: I also like to add thyme and bay leafs. I also add salt and garlic to add more flavor. I do not always have carrots or celery, so I leave those out when making the stock sometimes. You can keep 1 chicken going in the crock pot for a week. Just keep replacing the broth and making more. A very practical way to stock your kitchen with healthy bone broth!
Friday, December 2, 2011
Nourishing Hot chocolate
Is there such a thing? Well, around my home we drink hot chocolate often. If I am not drinking my new favorite drink Choffy , I am making homemade hot chocolate. Here is my recipe. It is perfect for the cool crisp Florida mornings.
Nourishing Hot Chocolate:
1 C Raw milk
1 tsp coconut oil/ 1 tsp vanilla
1 tbl organic cocoa powder
2 tsp organic sugar - your preference
Warm up the raw milk gently on the stove. I keep it at 3-4 until it warms up slowly. I do not want to pasteurize the milk by heating it up too hot. Add the tablespoon of cocoa powder right away and whisk vigorously with a fork until all the powder is blended nicely. Add the coconut oil bc it needs to melt in most cases. Then add the sugar and vanilla at the very end. Keep whisking the milk because it is important to make sure everything mixes properly. That is the key to yummy homemade hot chocolate. If the flavor is still off, just add more sugar. We are so used to a lot of sugar in processed foods. It may take u a little while to get used to adding less. Be careful though. Once you make it homemade, you may never be able to go back to drinking it from the packets again!
Nourishing Hot Chocolate:
1 C Raw milk
1 tsp coconut oil/ 1 tsp vanilla
1 tbl organic cocoa powder
2 tsp organic sugar - your preference
Warm up the raw milk gently on the stove. I keep it at 3-4 until it warms up slowly. I do not want to pasteurize the milk by heating it up too hot. Add the tablespoon of cocoa powder right away and whisk vigorously with a fork until all the powder is blended nicely. Add the coconut oil bc it needs to melt in most cases. Then add the sugar and vanilla at the very end. Keep whisking the milk because it is important to make sure everything mixes properly. That is the key to yummy homemade hot chocolate. If the flavor is still off, just add more sugar. We are so used to a lot of sugar in processed foods. It may take u a little while to get used to adding less. Be careful though. Once you make it homemade, you may never be able to go back to drinking it from the packets again!
Monday, November 28, 2011
Nourishing Soups
"To me, true health is...achieved by following the laws of nature; when you break them, illness results. Health is not something bestowed on you by beneficient nature at birth; it is achieved and maintained only by active participation in well-defined rules of healthful living... rules which you may be disregarding every day. " Henry Bieler, MD Food is Your Best Medicine (Nourishing Traditions p. 200)
Soups are a great way to nourish the body. I love adding nutrient dense stock, healthy beef/chicken, and hearty vegetables/grains. They are perfect for winter time. It takes Florida a little bit longer to cool off, but when it does I start making soups weekly. This week I made Potato Leek Soup. I had a few variations from the Nourishing Traditions Cookbook, but will give you the general guidelines.
Potato Leek Soup
3 leeks, peeled, cleaned and chopped
2 tablespoons butter
2 tablespoons extra virgin olive oil
4 potatoes, peeled and chopped
6 cups homemade chicken stock
1 cup pima cream or raw cream/ raw whole milk
finely chopped chives for garnish
Saute leeks until soft in butter and olive oil. Add potatoes and stock, bring to a boil and skim. Add thyme and simmer until all vegetables are soft. Let cool. Puree soup with a handheld blender. Chill well. Process in food processor in batched with pima cream until frothy. Season to taste. Serve in chilled soup bowls.
My variations:
I added leftover mashed potatoes from Thanksgiving. I have a Blendtec and I blended the mashed potatoes and cooked leeks (along with half a cooked onion) with 2 cups of fresh raw milk. I had the chicken stock already warm on the stove and I added the cool elements to the warmed stock. Then I left it on low for a few minutes and it was perfect. I like my soup warm and tasty. I added some grated raw cheese to the top of it with some ground pepper.
This soup is also very economical. The leftovers will feed my family for the next 1-2 days. Depending on how much I eat :) We added steamed broccoli to the boys dish and it gave it a little more texture- which they love. Enjoy!
Soups are a great way to nourish the body. I love adding nutrient dense stock, healthy beef/chicken, and hearty vegetables/grains. They are perfect for winter time. It takes Florida a little bit longer to cool off, but when it does I start making soups weekly. This week I made Potato Leek Soup. I had a few variations from the Nourishing Traditions Cookbook, but will give you the general guidelines.
Potato Leek Soup
3 leeks, peeled, cleaned and chopped
2 tablespoons butter
2 tablespoons extra virgin olive oil
4 potatoes, peeled and chopped
6 cups homemade chicken stock
1 cup pima cream or raw cream/ raw whole milk
finely chopped chives for garnish
Saute leeks until soft in butter and olive oil. Add potatoes and stock, bring to a boil and skim. Add thyme and simmer until all vegetables are soft. Let cool. Puree soup with a handheld blender. Chill well. Process in food processor in batched with pima cream until frothy. Season to taste. Serve in chilled soup bowls.
My variations:
I added leftover mashed potatoes from Thanksgiving. I have a Blendtec and I blended the mashed potatoes and cooked leeks (along with half a cooked onion) with 2 cups of fresh raw milk. I had the chicken stock already warm on the stove and I added the cool elements to the warmed stock. Then I left it on low for a few minutes and it was perfect. I like my soup warm and tasty. I added some grated raw cheese to the top of it with some ground pepper.
This soup is also very economical. The leftovers will feed my family for the next 1-2 days. Depending on how much I eat :) We added steamed broccoli to the boys dish and it gave it a little more texture- which they love. Enjoy!
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