Friday, December 30, 2011
Trying to whip out some new flavor combos..this was pretty tasty.
1 (14oz) can coconut milk
1 1/4 cups water
1/2 tsp salt
2 tablespoons butter
1/4 cup chopped green onions, white and pale green parts only
1 cup Arborio rice (for risotto)
1/3 cup white wine or veggie broth
1 cup frozen peas, thawed
1/3 cup pine nuts, toasted
toast pine nuts in dry skillet over medium heat, stirring constantly.
1. Bring coconut milk, water and salt to a simmer in medium saucepan
over medium high heat; stir to blend. Keep at a simmer over a low heat.
2. Melt butter in medium saucepan over medium heat. Cook and stir in
green onions 5 minutes or until tender. Add rice; cook 2-3 minutes or
until inner kernel is chalky white, stirring constantly. Add wine,
reduce heat to medium-low. Cook and stir 30 seconds or until almost
evaporated; reduce heat to low.
3. Add 1/2 cup of the coconut milk mixture; cook and stir until almost
all liquid is gone. Continue adding liquid 1/2 cup at a time, waiting
until almost all liqiud has been absorbed before adding more. Stir
constantly. Cook 25-30 minutes or until rice is tender. Using
additional water if necessary.
4. Stir in peas during the last 5 minutes of cooking. Stir in toasted pine nuts just before serving.
1 zucchini, sliced
3 potatoes, peeled and sliced
1 large eggplant, sliced
3 red peppers, cut in rings
1 large onion, cut in rings
1/2 cup Parmesan or Ramono cheese
salt and pepper to taste
5 cloves fresh glarlic, pressed
1 tsp. oregano
1 large can petite diced tomatoes
Place layers of veggies in greased baking pan alterating with 4 tblsp.
grated cheese, salt and pepper. Combine garlic and oregano with
tomatoes. Top the casserolewith tomatoes and grated cheese. Drizzle
olive oil over top. Sprinke with shredded mozzerella. Cover and bake at
350 for 1 1/2 hours. Uncover and bakeat 375 for 1 1/2 hours.
* We use vegan cheese in place of real cheese and nutritional yeast.
4 medium red skinned potatoes, unpeeled cut into 1 inch pieces
1 tablespoon olive oil
2 tablespoons sugar or a natural sweetner like agave would be preferred
2 teaspoon cumin
1/2 tsp salt
1/2 tsp cayenne pepper
3 cups Swiss Chard chopped
1 can (28oz) petite cut diced tomatoes undrained
1. Place potatoes in large saucepan; cover with water. Bring to a boil. Boil 4-6 minutes or until crisp tender.. Drain.
2.Heat oil in large skillet over medium high heat until hot. Add
potatoes, suguar or agave, cumin, salt, and cayenne pepper. Cook 2-3
3. Stir in tomatoes and Swiss Chard. Reduce heat to low; cover and simmer about 5 minutes
1/3 cup red wine vinegar
3 tbsp olive oil, divided
2 cloves garlic, minced
2 tbsp chopped fresh basil
4 large bell pepper..(your choice or combo of red, yellow, or orange)
4 cups of mixed baby greens
1/3 cups sliced black olives (optional)
Whisk together vinegar, 2 tbsp of oil, garlic, basil, salt and pepper to taste in small bowl and set aside.
Coat clean grill rack with non stick cooking spray. Preheat grill to
medium high. Grill peppers, covered, 10 minutes or until peppers start
to look blistery, turning occasionally.
Brush pitas with remaining one tbsp of oil and season with salt and
pepper. Grill about 2 minutes on easch side or until lightly browned;
Place peppers in a large bag or tupperware containers, sealed and let
stand about 10 minutes to loosen the skins.. Peel peppers (this part is
a pain in the behind), remove and discard seeds. Coarsley chop or
Stuff each pitawith mixed greens, peppers, olives, and drizzle with dress
8 small red potatoes, quatered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 tsp olive oil
3/4 tsp dried thyme
1/8 tsp salt
Dash coursley ground pepper
Place potatoes and artichokes in a shallow baking pan coated with
cooking spray. Drizzle with olive oil. Sprinkle with thyme, salt and
pepper: stir to coat. Bake, uncovered at 425 for 35-40 minutes or until
potatoes are tender, stirring every 15 minutes.
Pretty decent recipe..very easy.
Very decent. I might use a little less tofu next time..or cut the pieces smaller.
1/2 to 1lb extra- firm water-packed tofu, drained, cut crosswise into slices
1/4 cup olive oil, divided
1 1/2 cups peeled, diced eggplant
8 large asparagus spears
1 cup diced zucchini
1/2 cup sun-dried tomatoes, drained and chopped
1 cup uncooked orzo
1/2 cup grated Parmesan cheese
1tbsp fresh lemon juice
1/4 cup finely chopped parsley
1. Place tofu slices on paper towels; cover with additional paper
towels. Let stand, weighted, 20 minutes. Remover paper towels and dice
tofu into 1-inch chuncks. Thread chunks onto skewers (if using wood
skewers be sure to soak them in water for about 30 minutes )and
seasonwith salt and pepper to taste; drizzle with 2 tbsp olive oil.
2. Coat grill rack with non-stick cooking spray. Preheat grill to
medium-high. Thread eggplant andzucchini on skewers. Grill skewers and
asparagus spears 5-7 minutes or until tender, turning occasionally.
Place tofu skewers on grill rack and grill 2 minutes per side or until
browned. Let cool.
3. Meanwhile, cook orzo according to package directions, omitting salt; drain.
4. In large bowl combine grilled veggies, sun-dried tomatoes, and salt
and pepper to taste. Add orzo and tofu, tossing gently. Stir in
remaining 2 tbsp of olive oil, Parmesan cheese, lemon juice, and
parsley. Serve warm, or chill at least 30 minutes. I prefer it warm!
*4 tblsp unsalted butter
*3 tsp. fresh ground horseradish
*1 tsp sea salt
*1/8 tsp. pepper
*1/8 tsp. paprika
*1/8 tsp. cayenne pepper
*6 slices of lime
1. Bake potatoes and let cool off. Cut & scoop out warm potato centers. Mash the potatoes adding the butter, salt, pepper, and horseradish.
2. Divide the potato mixture into about 15 balls. Roll the balls into perfect circle until smooth in palms. Sprinkle the balls with the paprika and cayenne pepper. Sprinkle juice from 1 lime slice over balls. Garnish the plate with remaining lime slices.
*2 medium onion finely chopped
*1 red bell onion finely chopped
*1 cup carrots, peeled and chopped
*2 jalapeno peppers, seeded and sliced
*1 tsp dried rosemary
*1 tsp thyme
*dash of black pepper
*1 tsp sea salt
*3 cups veggie broth
*3 cups corn kernels
*1 large sweet potato, cleaned, peeled, cut into 1/2 inch chunckes
*1 bay leaf
*1/8 tsp cayenne pepper
*1/4 cup rice milk
In stock pot, saute onions, bell peppers, carrots, and jalapenos over medium heat for about 5-8 minutes.Add rosemary, thyme, salt & pepper.Saute for another minute or 2. Add broth, corn, sweet potatoes, bay leaf & cayenne pepper. Cover and bring to a boil. Reduce heat and simmer until the sweet potatoes are tender. About 20-25 minutes. Remove the bay leaf. Puree 1/2 the chowder (I prefer the vitamix) Pour puree back into soup. Add rice milk and reheat pot for another 10 minutes and serve.
*2 cups shredded carrots
*1 medium jicama, peeled and shredded
*2 t.ablespoons sesame seeds, toasted
3/4 cups cold pressed olive oil
1/4 cup white wine vinegar
1/4 cup honey
1 drop of agave
1/2 tsp. sesame oil
pinch of sea salt
Combine all in blender or processor and blend well.
Combine together, pour dressing over slaw and mix well. Sprinkle with seeds and serve.
*12 ox fresh baby spinach
* half an onion chopped
*14 oz can diced tomatoes
*3 cloves garlic
*1 tablespoon coconut oil
sea salt and pepper to taste
Peel and slice the eggplant. Layer eggplant on the plate with paper towels separating the layers. Place a heavy pot on top and leave for about 20 minutes. Place coconut oils and minced garlic in a skillet on simmer for about a minute. Add fresh spinach, eggplant, diced tomatoes, onions, and seasoning. Cover and simmer about 25 minutes or until eggplant is completely cooked.
*1 bag baby new potatoes, cleaned and quartered.
*1/2 onion chopped
*1 1/2 TBSP McCormicks Montreal Steak Seasoning.
On stone baking sheet coat potatoes and onions with olive oil and McCormick's Montreal Steak seasoning. Pre warm oven to 400 for about half an hour to 45 minutes. Once browning on edges give a quick sprinkle of vinegar over potatoes not saturating.
*1 1/2 cup veganise or mayo
*3 Tblsp spicy mustard or dijon mustard
*1 1/2 tbsp horseradish
* 6 boiled eggs (optional- I try to make this recipe depending on the crowd I am serving and their needs)
*1 stalk celery cleaned and chopped
*1/2 green pepper, diced
*1/2 red pepper. diced
*5 scallions, cleaned and sliced
*soy bacon, cooked and chopped
Boiled potatoes in salted water until soft. Cool, chop, and set aside. Chop eggs. In large bowl mix potatoes, and all veggies. In separate bowl whisk the veganaise, horseradish and mustard. Salt and pepper to taste. Chill for at least 1 hour before serving!
Thursday, December 15, 2011
Yay! I passed my final yesterday. This morning I submitted my application for my license to be a Spiritual Healer. I wanted to share some information with you on the matter.
Being licensed as a spiritual healer is not a license to practice medicine, counseling, psychology or any other health, wellness or nutrition profession without a license.
Licensed Spiritual Healers Have These Rights
Being licensed as a spiritual healer gives you the right to practice any profession for which you are properly licensed and/or certified. It gives you the right to practice these things in a spiritual manner.
Being licensed as a spiritual healer gives you the right to use prayer, contemplation, meditation, reading and sharing scripture, laying on of hands, anointing with water or oil and any other spiritual techniques approved by your spiritual licence board.Being licensed as a spiritual healer gives you the right to demonstrate any techniques or interventions your clients can learn to do for themselves in order to manage and improve their health, wellness or nutrition, reduce their stress or resolve their emotional issues. You also have the right to demonstrate anything within the scope of practice or of a spiritual nature.
Being licensed as a spiritual healer gives you the right to train your clients in any techniques or interventions your clients can learn to do for themselves in order to manage and improve their health, wellness or nutrition, reduce their stress or resolve their emotional issues. You also have the right to train anything within the scope of your practice or of a spiritual nature.
Being licensed as a spiritual healer gives you the right to teach your client any techniques or interventions your clients can learn to do for themselves in order to manage and improve their health, wellness or nutrition, reduce their stress or resolve their emotional issues. You also have the right to teach anything within the scope of your practice or of a spiritual nature.
Being licensed as a spiritual healer gives you the right to coach your clients to empower them to manage and improve their health, wellness or nutrition, reduce their stress or resolve their emotional issues. You also have the right to coach your clients concerning anything within the scope of your practice or of a spiritual nature.
I have chosen the Quantum Healing Hands as my fellowship for membership. Here is a little about them:
The mission of the Quantum Healing Hands Fellowship is to bring together spiritual healers of all spiritual healing hands traditions for the purpose of helping all people receive and accept Divine spiritual healing on every level of their being.
The mission of the Quantum Healing Hands License Board is to license all qualified healing hands applicants as Licensed Spiritual Healers, certify all qualified instructors as Certified Quantum Healing Hands Instructors and accredit all educational organizations that meet our stringent requirements.
We believe all healing is spiritual healing and that everything in the Creation has the right to receive and accept or reject Divine healing of their own free will. We believe Divine healing heals us on all levels of our being including, but not limited to spiritual, electrical, mental, magnetic, emotional, energetic, psychological, astral, physical, causal, etheric, spirit, soul, ego, shadow and our relationships of every kind. Please read about our healing paradigm for more information.
If you are interested in these services let me know and we will set something up. As always I'd like to thank everyone for their continued support on my journey!