Curried Tomato and White Bean Soup

Curried Tomato and White Bean Soup

Curried Tomato and White Bean Soup...if you like Indian food you'll like this!

1 tablespoon olive oil
1 large chopped onion
1 tablespoon curry powder
3/4 teaspoon ground ginger
2 (150z) cans of white beans such as great northern or navy beans, drained and rinsed
1 (28 0z) can petite diced tomatoes, undrained
1 3/4 cup of water

1. Heat large saucepan over medium heat until hot. Add oil and onions; cook 5 minutes or until onions are tender.

2. Stir in curry and ginger, cook briefly. Stir in beans, tomatoes, and water. Bring to boil. Reduce heat to low; simmer 15 minutes.

Coconut Pinenut Risotto

Coconut Pinenut Risotto

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.

My favorite VEGGIE casserole!

My favorite VEGGIE casserole!

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.

Taste Better than it sounds....Potato & Swiss Chard Curry

Taste Better than it sounds....Potato & Swiss Chard Curry

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 minutes.
3. Stir in tomatoes and Swiss Chard. Reduce heat to low; cover and simmer about 5 minutes

Grilled Pepper Salad in Whole Wheat Pitas

Grilled Pepper Salad in Whole Wheat Pitas

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 pitas
4 cups of mixed baby greens
1/3 cups sliced black olives (optional)

FOR DRESSING:
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; set aside.
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 slice peppers.
Stuff each pitawith mixed greens, peppers, olives, and drizzle with dress

Roasted Potatoes & Artichokes

Roasted Potatoes & Artichokes

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.

Grilled Tofu with Veggies and Orzo

Grilled Tofu with Veggies and Orzo

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!

Horseradish Tater Balls...Love this appetizer!

Horseradish Tater Balls...Love this appetizer!

*3 large baking  potatoes
*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.

Vegan Corn Chowder...nice kick to it~

Vegan Corn Chowder....nice kick to it!

*1 tblsp coconut oil (heated to liquid form)
*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.

Red Cabbage Jicama Slaw

Red Cabbage Jicama Slaw

*1 small to medium red cabbage, shredded
*2 cups shredded carrots
*1 medium jicama, peeled and shredded
*2 t.ablespoons sesame seeds, toasted

Dressing:
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.

Awesome Eggplant Recipe

Awesome Eggplant Recipe

 *one small eggplant
*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.

Potatoes:
*1 bag baby new potatoes, cleaned and quartered.
*1/2 onion chopped
*1 1/2 TBSP McCormicks Montreal Steak Seasoning.
* vinegar

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.

SERVE!

Potato Salad My Way!

Potato Salad My Way!

*2lbs red potatoes scrubbed
*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!

Licensed Spiritual Healer

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:

Mission

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.

Beliefs

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!

School Food Tool Kits

This is so important. Please read. I am going to be planning some events to help educate us.

http://www.cspinet.org/schoolfoodkit/