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CARROT CASSEROLE

Carrot Casserole (find a veggie recipe your children will like!)
Carrots has plenty of Bata Carotene and are natural anti fungal. The better if organically grown. If you see a moldy carrot never, buy from that dealer or area again. We should have two or three favorite recipes using this vegetable. After losing it, I looked for this great carrot casserole for years, because everyone in my family liked it. I have been seeking out new recipes that are organic, fibrous, nutritious, flavorful, simple, and cost efficient. Many do not eat a vegetarian style because from recipe books we get ideas this way of eating is awful and not familiar to our pallet. The recipes in these pages are different in that respect. I love to eat and I want recipes that reflect tasty, healthy eating. I wrote to the Sunset or Organic Garden magazine to try and find this original recipe but it’s been to long ago and they couldn’t find it either. This is what I made from what I remembered. It basic sliced carrots, stuffing, and topped with a white sauce from the water the carrots have been boiled in. Even if you do not like carrot, you will enjoy this way of cooking them.
INGREDIENTS:
3 cups + diced organic carrots* (depending on serving size, just add more of each)
3 cups water (SAVE THIS WATER)
Cook until soft and save the water.
1 cup stuffing* (Package Stove Topped dressing)

Make up a white sauce: Use some of the vegetable carrot broth instead of water. Just add in extra water if needed to the carrots or vegetable broth or even chicken broth. The next time around you may want to try more stuffing to your family’s likings.
Toss it together with the carrots
White Sauce: Make a white sauce ½ stick of margarine and about 3 - 4 tbs. of flour and use up the carrot water. Be sure to toast (cook) the flour with the butter together in pan for a white sauce. (You could add milk) salt and pepper to taste. Pour over the diced carrots and dressing.
Use a Pam sprayed shallow casserole dish; toss the carrots with the dry dressing. Bake for about 45 minutes at 350 degrees until thoroughly cooked.
Dressing from scratch: If you do not have dressing cube 3 cups of toasted breadcrumbs with ½ tsp. (about) added poultry seasoning; pick and choose from the optional’s.
Optional: Its more a method: Or, mix you make your own poultry seasonings. (Celery seed, or chopped celery, onion, (cornstarch will act as an egg), chicken flavoring (mocked chicken flavoring can be found at the health food stores as a bulk item), salt, pepper, garlic, turmeric, Poultry Seasoning to your tastes or 3 tbls. Rosemary and/or thyme, parsley or crushed sage.) If using dried, herbs always use less. Then toss with ¼ cup margarine and 1½ cups of chicken broth. (Or, “Better Than Bouillon” and water (this product has no MSG), but a bit salty.)
*Organic garden variety of carrots because of their stronger flavor is important in this recipe.

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COLD REMEDY (FLU)

Herbal Remedy - Cold Treatment
Cold Treatment: At the onset of a cold, add 1/2 teaspoon each of cinnamon and ginger to 1 cup of scalded milk. Add 1 teaspoon of honey and drink while hot.
Very soothing and stimulating.
Royal Mix for Severe Colds: Mix 1 cup each of dried white yarrow, spearmint, sage, catnip, horehound, verbena and pennyroyal. Pour 1 pint of boiling water over 2-1/2 tablespoons of the herb mix. Cover and let stand 10 minutes. Strain and sweeten. Reheat and drink 1 cup every couple hours.
Use more often if sweating is desired.
Cinnamon Tea: This is really good to take during a cold, as it will cause you to sweat. Cinnamon is a strong stimulant and this really works. Simmer 6 sticks of cinnamon in 1 pint of water for 30 minutes. Strain and add milk and honey after removing the cinnamon sticks. Taste delicious and kids love it.
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DUNKIN FILLED DOUGHNUTS

DUNKIN VANILLA FILLED DOUGHNUTS
1 package regular or quick-acting yeast
1/8 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg
1/6 cup shortening
2 1/2 cups all-purpose flour

Vanilla Filling
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 teaspoon clear vanilla extract
2 cups sifted confectioners' sugar
1 tablespoon milk
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth. Cover and let rise in warm place until double, approximately 50-60 minutes.
Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.
Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain.
When cool, make small hole to insert vanilla filling (recipe follows) . Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with confectioners' sugar.
Vanilla Filling:
Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight, refrigerated container. Fills: 12 doughnuts
Servings: 12

CANDY CANE COOKIES

Candy Cane Cookies (Why put sugar cookies in this blog?...no corn syrup deserts or candy treats for children ever!)
Serves/Yields: 48
Category: Cookies
Difficulty: Moderate
Ingredients:
1 cup powdered sugar
1/2 cup butter or margarine
1/2 cup shortening
1 each egg
1 1/2 teaspoons almond or peppermint extract
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup peppermint candy -- crushed
1/2 cup granulated sugar
Directions:
Heat oven to 375 degrees. Mix powdered sugar, margarine, shortening,
egg, almond extract and vanilla. Stir in flour and salt.
Divide dough into halves. Tint one half with food color.
For each candy cane, shape 1 teaspoon dough from each color into a 4-
inch rope. For smooth, even strips, roll back and forth on lightly
floured board. Place 1 red and 1 white strip side-by-side; press
together lightly, and twist. Place on ungreased cookie sheet; curve
cookie top down to form a candy cane shape.
Bake until set and very light brown, about 9 minutes. Mix crushed
candy and granulated sugar; immediately sprinkle over hot cookies.
Remove from cookie sheet and cool on wire rack.
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CHOCOLATE KISS TREES decoration

Chocolate Kiss Trees
Serves/Yields: 1-3 "trees"
Category: Holiday Decoration
Difficulty: Easy
Ingredients:
one 6" by 3" Styrofoam cone
one box round toothpicks
one 13-ounce bag of foil-wrapped chocolate kiss candies
aluminum foil (optional)
Directions:
If desired, wrap cone tightly in aluminum foil.
Beginning at the bottom of the cone, cover cone with kisses.
Insert one end of a toothpick into candy kiss, then push the other
end into the cone. Overlap the kisses slightly for best effect.
Continue covering the cone from bottom to top.

Tips:
As you move toward the top of the cone, snap toothpicks in half
before inserting them into the kiss. Shorter picks are easier to
insert as the cone narrows.

Use round toothpicks rather than flat ones. The pointed end of the
round toothpick is easier to push into the chocolate kiss, and round
toothpicks are stronger and easier to work with than the flat
variety.

Get creative with color! Alternate stripes of silver and gold kiss
candies for an elegant tree, or create a zigzag pattern to simulate
bargello needlework. Decorate completed trees with ribbon bows or
small ornaments.

Chocolate kiss trees are fun to make, but don't eat them afterward!
Toothpicks may splinter and pose a hazard.

GINGERBREAD MEN

Gingerbread men, Category: Cookies, Difficulty: Easy
Ingredients:
1/2 cup soft butter or margerine
3/4 cup sugar
1 egg
1/4 cup molasses
juice of an orange (between 1/3-1/2 cup)
3 1/2 - 4 cups all purpose flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp ginger
Directions:
Cream butter and sugar, beat in the egg. Mix dry ingredients together
and then combine with butter/sugar/egg mixture.
Chill the dough for at least an hour. Roll out the dough between 2
sheets of wax paper. About 1/4 inch thick, it may be thicker but the
gingerbread will be soft. Place on greased cookie sheet and bake at
350 for about 10 minutes. Cool 1 minute and remove to cooling rack.

GREEN BEAN CASSEROLE

Different Green Bean Casserole
Source: Kitchen Klatter Magazine Oct. 1973

2 pkgs. French-style green beans
3 Tbls. butter or margarine, melted (reserve 1 Tbls.)
2 Tbls. flour
1 Tbls. salt
1/4 tsp. pepper
1 tsp. sugar
1/2 tsp. grated onion or instant dry onion
1 c. sour cream
1/2 c. grated cheese
1/3 c. cornflake crumbs

Cook the green beans until just barely tender. Combine 2 Tbls. of the melted
butter with the flour. Cook gently, remove from heat, stir in seasonings,
sugar and sour cream. Fold in the drained green beans. Place in a shallow 2 qt
casserole. Sprinkle with grated cheese, then with the cornflake crumbs which
have been combined with the remaining melted butter. Bake in a 350 degree
oven for about 25-35 minutes. Serves 6-8.

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CHOCOLATE CHERRY CRISP

CHOCOLATE CHERRY CRISP
2 cans (21 oz.) cherry pie filling or, equivalent)
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup firmly packed light brown sugar
2 tablespoons unsweetened cocoa powder
1/3 cup cold butter, cut into pieces
1/2 cup (4 oz.) chocolate chunks
Preheat oven to 375*. Spoon pie filling into a 9-inch square baking dish. Combine flour, oats, brown sugar and cocoa powder in a medium bowl; mix well. Cut in butter with a pastry blender until coarse crumbs form.
Sprinkle flour mixture over pie filling. Sprinkle with chocolate chunks.
Bake crisp until filling is bubbly, about 40 minutes. Cool slightly on a wire rack and serve warm.
Makes 6-8 servings.
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Carrot Cookies

When I had nothing fancy for my children's for an afternoon snacks I make these little nutritional gems, Lemon Carrot Cookies. I always had a garden and plenty of fresh tasty carrots. These are nothing like heavy carrot cake style of cookies which are heavy. These are light with no spices except for lemon.
I'm real fussy as you can imagine if you've read any of my Earth's Organic News blog posts. Making cookies from a vegetable I wouldn't have done except someone gave me one and I love it.These are great when you crave something lemony. I love specializing on baking that can't be bought at the market. I have seen recipes that cook the carrots before adding into the cookie dough. I never did but if that's your style go for it. Try it once (no corn syrups, that's why our children are hungry all the time and over weight. None of my children was over-weight. Use organically grown or very tasty strong carrots some of the carrots are not tasty anymore. (GMO) The photo is sorta what they look like. I couldn't find an image of the carrots part and the way they look or turn out...?
Carrot Cookies
1 cup sugar
1/2 cup grated carrots
1 egg
2 cup flour
1/2 cup margarine, but butter makes a nicer taste.
2 teaspoons baking powders
1/2 teaspoon salt
1/2 or more lemon flavoring (optional, some zest)
Mix and bake at 350 12-14 minutes (These will stay moist)
You can ice these but I never did...they were good enough without. For parties add a bit of little lemon in powdered sugar, orange zest for color or lemon, to make plain thin frosting etc
(You can always add protein powder to slow absorbtion of sugar release spikes down (blood sugar)

Natural, Organic, Soaps and Cosmetics

Natural, Organic Soap, Cosmetics that men, women and youth) pay billions of dollars for their personal care that products contain harmful ingredients that seep though the skin to a weaker organ. After all it is the largest organ in the body. Medical patches, herbal suave, soaks or rubs are distribute throughout the body on the skin. Even the so called 'natural' or 'organic' can make fools of us all. What a waste of money for so called good products called 'natural' that can has lasting health effects.
Buyers Beware: If any product has the word 'natural' on it...this company that produces the product is trying to fool you and is not honest. Toxic nail polish, and/or hair dyes to me are the worst and so close to the brain, most of which, thins the hair and spreads chemicals throughout the brain and body.
We are watching toxins in the air, in our food, and earth but it's now time to pay more attention to what we're putting on our skins and spreading though the body like a germ.
Jane Houlihan, now the senior vice president of research at the Environmental Working Group (EWG), was researching phthalates, a class of endocrine-disrupting chemicals,in nail polish. Tested as a wide range of personal care products -- none of which listed phthalates on their labels -- and found that over 70 percent contained phthalates.The labels are not accurate!
As EWG and partner organizations like the Breast Cancer Fund and Women's Voices for the Earth began researching chemicals in commonly used cosmetics, they found phthalates, formaldehyde, 1,4-dioxane (a carcinogen), and even l e a d in everyday products like lipstick, nail polish, deodorant, and shampoo.
We don't accept lead in candles, laws against it dishes, house paints but are hid in cosmetics. Inexperienced Teens who still need parental guidance, our children, are exposed to lead. What is it that we allow this no conscious corruption to continue?
Witch hazel will clean up clogged pore, tighten skin and take away wrinkles.
Alcohol is a good...once in a while...to wash the skin, cod liver oil for dark circles under eyes. (don't get in eyes)
Vinegar is great for hair and feet (parasitical), clay for mask, yogurt on skin,
baking soda for bath scrup. Use foods on skin such as avocado, egg white, oatmeal, etc... I'VE HAVE READ MANY BOOKS ON THIS SUBJECT, FOR IDEAS.
All right reserved.
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SPICES, CULINARY HERBALS

Fresh Whole Culinary Herbs (vegetable plants) (No GMO altered plants when used for medicinal. It's spring the best time for planting culinary herbs. Be sure they are not GMO seeds. All seeds are our natural anti~microbial. Except GMO seeds are corrupted because they have altered their fungus properties. The invasion of germs, fungi, parasites i.e., that causes all diseases beginnings need the natural whole complex plant. If a plant is not healthy nature will, or insect will, destroy the plants as in the animal kingdom weans out the weak ones.Adopt an herb plant in a kitchen window, planter boxes; grow parsley and cilantro next to rocks or cement foundations of your home. It will keep warm and endure all winter long. Experiment. Add one a year planting them in different spots about your yard till you find the just the right area of soil and light.It will be worth it. Fresh herbs are very high in nutrition; most are anti viral (work in parasites infestations that plague us all. ) That's the history of why they were always used with meats. Parsley will help with food poisoning. It's a noteworthy garnish worth eating.Vegetables, Fruits and Herbs are very expensive yet are the most nutritious foods we can eat. Most cut back on buying these products and spent more on vitamins due to lacking nutrition missing in our foods. Why? Eat fresh more culinary herbs in your diet.Grow herbs, use them fresh, they're better for us. Fresh herbs are costly at supermarkets but easily grown. Most culinary herbs are perennial when you find the right areas in your yard to plant. You can home grow basil, cilantro (takes metal out of the body), dill (lactating mothers), horseradish (need the root to start), parsley, marjoram, mints, oregano, rosemary, sage, tarragon, thyme and coriander (good for diabetics).Basil is king of the culinary herbs. Great in seasonings, soups, salads, meats, pesto, sauces.Its helpful in digestion (most culinary herbs do), crushed leaves on bug bites, relieves nausea, fevers, acne and gas pains, dental troubles, fights plaque on teeth, and parasitic infections. "Let food be your medicine".
My daughter, Katherine makes the best egg omelet using basil. She scramble 2 eggs, chopped basil with 2 Tbs. creams. While still warm, she adds shredded cheese, rest of the toppings are already diced; chicken, avocado, or fresh tomato and topped with sour cream. I add chopped green onion and canned jalapeno peppers to mine making another version. This is a good omelet but nothing without basil. I always have a pot of basil growing inside and outdoors.
Sauce: Pour olive oil, garlic, basil, vinegar, salt, honey or molasses to your taste, into a pint jar and cover with a tight lid. Marinade in refrigerator at least 4 hours or 2 days. Serve with fresh tomatoes over or when grilling them.
Omega-3 is Essential to the Human Body- You can preserve basil in olive oil and/or vinegar. Dry basil in a dark place, bundling, tying, and hanging it upside down. Small amounts dry will in a paper bag. I plant basil in a cute container in my kitchen window. Rubbing against it will give off a beautiful scent to your kitchen. Getting organic bagged soil from the garden store, planting heirloom seeds, water once, then cover with plastic till germinated. (Uncover when you see them pop up or they will mold fast) You won't have to water, or disturb the soil, just watch them pop up. After they are up you can thin and transplant some elsewhere. It's easy and it's a healthier way to live growing fresh culinary herb in the spring. And remember to share with your neighborhood. It's a wise thing to do.
Basil is recommended for cold and flu, mix 1 ounce with 1 pint of boiled water and steep for 5-20 minutes Rosemary is good fried in butter with red potatoes, dressings, in side of baked chicken etc. This little herb is loaded with minerals. Chives are from the onion family. Add to sour cream, salad dressings etc.
Thyme great in chicken n dumplings and potato salad etc., and is... Recommended for fevers, cough and congestion.
The thyme oil is FDA-approved as a topical cough suppressant and decongestant. For tea, mix 1/2 ounce per pint of boiled water; steep for 5-20 minutes. Take 1-2 cups a day for symptoms.
Spearmint is recommended for colds, flu’s, and coughs. Mix 1/2 ounce per pint of boiled water and steep for 5-20 minutes. It’s very similar to Peppermint an expectorant and decongestant. Not for children. The pungent aroma may trigger choking in infants and young children. Careful where planted...it can take over the area, but the good part is no bugs about the area where planted.
It basically goes like this: Garlic and onions boost the immune system, helping to prevent colds.
Basil, cumin and turmeric help prevent cancer of the bladder and prostate. Peppers, such as Black pepper, jalapenos, hot red peppers and mustard all boost your metabolism for several hours, which helps burns fat.
Cinnamon, Fenugreek and etc., helps in any pain and metabolizes sugar, keeping you sugars level and steady. A book on the subject is "Simple Hospitality" on how to grow herbs. (A girl friend present)
Sage for colds and flue an ant fungal, most culinary herbs are. The tradition of passing the knowledge down to use certain herbs with meats definitely has merit. Mix /4 ounce per pint of boiled water, and then steep for 10 minutes. Take no more than 3 cups a day for 10 days. Sage contains thujones, which causes convulsions in large doses. It’s easy to grow in dry places. Garlic, used for cold and flu. To prepare garlic oil, place 8 ounces of peeled, minced cloves in a jar. Add enough olive oil to cover it and allow standing for about 3 days. (Shaking a few times a day) Strain, discard the cloves and store the oil in a cool place. Take 1 teaspoon of garlic oil per hour while symptoms persist. Garlic contains amino acid derivative, and alliin. When crushed or minced, the enzyme is released which converts the alliin to allicin. Allicin is an antibiotic equivalent to 1 percent penicillin. Garlic also thins the blood and prevents clotting, which may help in controlling high blood pressure, and prevent heart attack. It's a good herb to always have on hand. Garlic will also serve as a source of sulfur for the liver to detoxify items in the body. Garlic also helps normalize the gut flora by killing parasites and yeasts that should not be there.
Olive oil and garlic sauce 1/2 cup and 1 Tbs. of olive oil 4 cloves garlic 1 1/2 tsp salt Freshly ground pepper 4 Tbs. finely chopped flat leaf parsley Use was garlic/parsley is needed, good over meats.
Herbs De Napa: 6 tablespoons dried thyme leaves 3 tablespoons fennel seed 2 1/2 tablespoons dried summer savory leaves 1 1/2 tablespoons dried rosemary leaves 1 1/2 tablespoons crumbled bay leaves 1 1/2 tablespoons dried lavender flowers (this is already a good herbal formula) use safflower or another herb here.
Comfrey: I grow and use so I will add here. Root cuttings; Soak 2 ounces in 1 quart of water overnight; simmer for 30 minutes then strain. Add 6 ounces of honey. Take 2 Tablespoons 3-4 time a day. Comfrey is often regarded as an herbal panacea. ..."Has healing effect on every organ in the body..." Perhaps? Recent research shows that this herb contains several carcinogens. The safety of Comfrey is hotly debated in herbal circles.
Oregano: Origanum ValgareL. Lamiaceae. Wild marjoram, in the Mint family (basil, oregano, sage, mint), MANY types of oregano, perennial, likes drier conditions. The phenolic compounds are different significantly to marjoram. Use for problems such as; Respiratory, gas, urinary tract, menstruation, arthritis, swollen glands, lack of perspiration, itching, aids digestion, and candida. Is a fungus Tina versicolor, a microbial, Listeria bacteria...this herb has lots of germ fighting abilities and keeps bacteria at bay and Note...keeps food from spoiling. Learn to use and grow this herb. "It's a keeper."
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NO MEAT EATING?

I love history, we truly can learn if we consider where we or others have been and why! Let's opening the Book of Daniel~ which settles old theorys to "The Protein Propaganda's" of Today's food philosophisers. (see: Biblical History) This chapters emphasis Daniel's views clearly on "meat eating" (Re: with Vs: 15 - are the blessing clearly spelled out when practiced and who were the blessed the children.) To have health this page is essential toward eating more "mild foods." MILD Foods (plant based diet) not meat and strong drinks..
Reference quote; "And at the end of ten days their countenances appeared fairer and fatter in flesh than all the children which did eat the portion of the kings' meat." (Fatter meant healthier then...) Does everyone miss this point of the scriptures (history) hoping it will go away?
The "protein diet theories" with its main idea of eating more meat for its protein has never been proven correct nor will it ever be. I like to use this scripture in "History" to show this old theories been around before. Notice the result of the non-eating of meat here in the story.The story continues, as King Nebuchadnezzar of Babylon who was doing his own tests (or research) for his statistical for specifically reasons may not have be clear to many in our day.


Acid food feed Cancer and disease (Meat turns to acid in the body)



A truly good school was difficult to come by then. The King took care of his children's schooling and other gifted ones, giving them all of their daily needs regarding shelter and food. The most intelligent and fairest of children were brought to Nebuchadnezzar’s palace for his special schooling held in his palace with at the end a special graduation, testing them after their three year of training using the best of his teachers. All the children had to meet certain criteria of looks, character, intelligence and those who were capable of the doing skilled math, sciences and another languages, etc.
Apparently, among the brightest children were four of the children of Judah (One of the 12 tribes), Daniel, Hanania, Mishael and Azariah-(Abed-negr.) (The same four who was thrown next, into the fiery furnace because of the refusal to worship an image from this same King.)
*Daniel proved to have some problems with the meals served to him and his brothers.
The scripture said he didn't want to “defile” himself with any portion of meat and liquor ordered to eat and drink by the King.
*2 And...Portions of liquor? No meat or liquor is what Daniel is speaking of in this story. It just meant they were given too much each day of meat and liquor by instruction from the king to his servants attending the children.
One of the prince Melzar, designated care giver for this school children, was worried that if Daniel and his brothers didn't eat what was ordered by the king for the children, and all might get sick. The King would notice it on the children's pale countenances and then take Melzar's head off. (Killed) Melzar's instructions would it foul up the Kings tests at graduation it Daniel and his brethren did different than the rest?
Now Daniel, obviously a leader, and being very bright child, replied, “Let “us” have ten days to just eat my grains, seeds (pulse) this includes legumes as they're just dried seeds. (But no meat and just water to drink, instead of the wine.) “Then check us out and compare us with the other children who are eating the meat and drinking the wine.”
*3 Well, the Lord made Daniel favorable with this prince so; Melzar consented for at least the ten days. At the end of the lot days, the four faired that was fed their diet of grains and seeds (Pulse) (legumes) did better than the other children who ate the meat and wine portions.
*The story goes on to say how God blessed all these children because of their obedience to temporal and spiritual law. And, he gave these four “more knowledge, skills in every subject, and even wisdom than the others.

Daniel was given the extra individual gifts of, one, understanding visions and dreams. (An obvious priesthood calling)
(*4 He didn't have to partake of the wine to either. )
When the school ended and all the children enrolled appeared to accountability before the King to be tested. Daniel (Belteshazzar, Hanania of Shadrach, Mishael of Meshach, and Azariah of Abed-nego, were at the top of their class. Ten times better than the rest of the children who ate the king’s meals, in every skill, knowledge’s and abilities. They were so intelligent, even brighter than the Kings own Magicians and Astrologers in his court that counseled him. He was so very impressed, but then forgets later of this episode, and with the interpretations of the dreams Daniel will do for him…so then onward to the fiery furnace!
*5 Not all the Jew’s at this time were meat eaters... more than likely, the Levi tribe that was maintained by all other tribes because of their priesthood callings over the sacrament (sacrifices.) Remember, these sacrifices also included fruit and breads too. A lot and mostly from the poor, depending on the sin involved. How many actually had a herd of sheep or even money buying meat sacrifice to slaughter is not totally known.
(John the Baptist, and the Essenes were not meat eaters either, (A history read of "Essene Gospel"), this "sick" group of Jews were trying to get well "naturally".)

The famous LDS 89 Sec. of the D.C. is a" fibrous" plant base diet, and meat is not at the base of its pyramid. Most churches including the LDS faith do not practice these principles.
*6 Lets Consider "Paul":Often Paul's misunderstood when quoted to or “not eating meat." He was speaking to the new Christians era. Christians didn't have to convert to the Jewish tribe or baptized as was in “old,” Jewish ways or doing things like being circumcised or old concerns way of eating meat of sacrificed animals in traditional way and these Jews had problems with Paul because of it. (or having to join Christ Church in the Jewish tradition had been required to do. They did not have to eat meat...or if they desired as many did that was OK ed too.
Big Change was; (Instead of eating and sacrificing lamb, Tithing came to being, bread and water/wine.) They didn't have to join the Jewish faith either or be a part of the faith or its laws to be a follower of Jesus Christ. This were done away with His coming and death, fulfilling the law. That's why Paul said, those who say not to eat meat was incorrect... In this part of the scripture you need to understand it's history and where Paul was coming from when he spoke of this.

Many didn't get it or change, and even today still exists. Many Jews resented the entitlements of these new members and gave Paul a bad time of it as with some not eating meat or the new tithing etc....so Paul was in his scripture actually trying to smooth the whole meat agenda over to re educate and consoling both sides and today is misunderstood because many don't understand the Jewish faith before Paul's mission of bringing all into the faith.
*7 You could include the most famous vegetarian Cain into this study. (Who FAMOUS at always presenting a bit of truth along with deception or big lie?) Cain was deliberately leaving out the Lord in the representational aspect of the lamb of Jesus Christ in his presentational of holy sacrifice deliberately! (lamb-meat). It was two-fold, he wanted to leave the Savior out and and now you know the real intent of his heart! He was tutored by Satan to leave Christ out! (His big lie…truth, in part, was the plants based vegetables and fruit which is the normal meat for man and always will be.

Did I say it was a sin to eat meat? Read this again…NO, that's the whole point here... by being informed of the "whys" will guiding you to eat more wisely. As Paul states that the weak eat less or no meat at all. More sick less meat or, use the "Fasting" and/or the "laying on of hands" (both includes prayer), and/or to use herbs with "mild foods”. Mild foods which are fruit and vegetables i.e.
Thus as Joseph Smith proclaimed "One matter can not go into another matter"...thus we become that matter? It would certainly be confusing on the "Resurrection Day."
It doesn't take proteins to make or build protein in our body's... as a healthy body makes its own proteins. Cow eat grass, to make dairy, and calves and never eat meat and when they have put animal products in their feed, ="Mad Cow Disease."
http://earthsorganicnews.blogspot.com/2010/08/sick-chick-sick-eggs.html

NOTE: MOST ALL CHURCH'S DO NOT PRACTICE THIS SECTION OF THE SCRIPTURES, NOR WAS IT PREACHED NOR TAUGHT, and this was not a commandment. Strangely enough, however, if it was a commandment, it would be disobedience to eat meat if not in a famine or winter if need be. Like in "The Word of Wisdom" that men changed from its original meanings and thus is confusing to the "laws of nature" if not taught correctly. All churches eat too much meat for good health. (see my blog earth's organic news for more.)
 

However, "SHOULD WE HAVE TO BE COMMANDED IN ALL THINGS?" If you want the blessings...as the four children example showed than do eat correctly!
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Flour Tortillas, Navajo Fry Bread

Navajo Fry Bread
4 cups of flour
1 tablespoon baking powders
1 teaspoon salt
1 1/2 cups warm water
1 cup vegetable shortening (or margarine ½)
Mix dry ingredients, knead till it forms soft but not sticky dough
Cover and let stand 15 minutes
Pull or pinch off egg sized pieces and stretch them out into ¼ inch thick rounds The Navajo's pokes a hole in the center of each dough to fry evenly.
Use hot “Cast Iron Skillets” to heat oil but not smoking
Fry the rounds one at a time
Two minutes on each side until golden then place on paper towels to drain
(This recipe is here because the cost of bread is outrageous. We are going to have to get back to the simple recipes using baking powders instead of yeast. Recipes that are simple, fast, cost effective and turn into more nutritionally made up for homes. You can use whole wheat baking flour, (or unbleached all-purpose flour.)
These are great plain with butter and honey or toco's i.e. http://thepioneerwoman.com/cooking/2011/10/indian-fry-bread-and-indian-tacos/ THIS POST HAS THE PHOTO IN MAKING THE FRY BREAD ETC.

.......................................Here another cultures's bread
Flour Tortillas
2 cups flour
½ teaspoon salt
¼ cup shortening
½ cup warm water (hot for whole wheat) set aside a room temperature for 20-30 minutes, cover the made balls of dough, then roll out. (Their size rolling pens are the size of a big broom stick. I have that size unfinished dole stick that is my rolling pen. stack between pieces of wax paper
Serves: dozen 8 inch tortillas



Southern Biscuites

Southern Biscuits (Makes a dozen)
2 cup flour
4 teaspoons baking powder ( no aluminum)
¼ teaspoon baking soda
¾ teaspoon sea salt
2 tablespoon butter, for flavor
2 tablespoon baking margarine or shortening
1 cup buttermilk or ½ can be yogurt (chilled) (This makes them Southern)
preheat oven 350
In a large mixing bowl combine all dry ingredients, flour, baking power, baking soda, and salt. Use your finger to rub butter and shortening into flour until the mixture looks like crumbs. Make a well in the center to pour in the chilled buttermilk. Stir just enough to make the sticky dough come together, don't over do.
Turn the dough on a floured surface and add flour on each side of your dough. Flatten out about 2 inch and cut out with a floured glass or biscuit cutter. Add butter on top and place them on a greased cookie sheet so they just touch. Take the left over dough and gently form more biscuits without over doing the dough, which will make them tougher than the rest. Bake until tall, light golden about 10-15 minutes
*Add in a little shredded sharp cheese for a nice heavier taste

POLENTA INSTEAD OF MEAT

Polenta for Breakfast or Dinner
Organic grown corn like Polenta which is a good grain especially for breakfast instead of potatoes or bacon (meat.) I'm only using recipes that encourages no meat, or at least only as a seasoning if at that. Polenta sometimes called cornmeal mush or grits, if you’re from the South. It's very popular in the health food stores. Or, one can purchase a roll there but it's not as tasty as the home made variety.
Here's a basic recipe. After you do this couple of time make try making it smaller batches. Use an old "Spam" cans or such for a molding it then cool the polenta and then use creatively. Cook white or yellow polenta then smooth it out on a cookie sheet. After it cooled then cut out sections with a round biscuit cutter. Serve chili, and other favorite creamed dishes over these round polenta molds i.e. for dinner. (Add in more flavor with herbs and spices)
1 cup Polenta (to 3 parts water)
3 cups of water
2 teaspoons of kosher salt, sea salt
Add 1 tsp. of any one or two spices (optional) More, if freshly chopped...
Or, Follow directions on package. Make thick to “mold it, cool it and cut up later in slices for breakfasts.
Or, 1 cup or more or less cornmeal (I buy the organic Polenta in the health food stores that is not GA product), Or, you can buy fine or coarse in regular store, yellow grits or Aunt Jemima's pure cornmeal, and Italian imported cornmeal are all good, etc.
Bring the water and salt to a gentle boil and a 2-quart heavy saucepan. Gradually add the cornmeal to the water stirring continually, or it will stick and lump. (Be sure to add the salt to the water) If your using coarse-ground cornmeal it will take up to 20 minutes to cook compared to the finer ground. The finer ground will be done by the time you are finished, maybe a minute more cooking. Make it thick enough to "stand a fork" in it. Choose your mold to let it set up, cool, and then refrigerate. It will slip right out, or pre spray with Butter flavored Pam.
The next day or when set and cooled slice about 1/2 inch thick and fry, sauté, bake, broil or grill in good organic raw mono oil or serve with butter and eggs or however you like it.
Good with many vegetables and of course beans. Top with your favorite sauce, gravy or cheese etc.
You can add, (go to your health food stores and get ideas here, see what they put in there's) in green chilis, garlic and basil; sun dried tomatoes and garlic, peppers spices etc. A free recipe book is available at http://www.quinoa.net/ Sometime for variations add in a bit of the quinoa seed and is excellent to add to your diet and other grain recipes. Cook up a bit different because it's seeds. Learn to use quinoa in all your cooking. It's actually the most nutritional seed and could stop world hunger.
*Just a note on molds, you can use the smallest gift bread loaf pans or small soup cans then cut out the other ends and push the set cornmeal through to make polenta round. I have an old Pyrex dish with a lid that comes from the '50 purchased at a garage sale, which is a perfect mold, and I love the lid, which keeps it fresh. Keep your eye out for exciting molds.
*If made on a layer of the cook polenta on a cookie sheet spread this out. Spray the bottom of another smaller pan on top, weight it down, and cool. This makes a mold for any dish especially tamale pie i.e. If you don’t weight it down just use as the bottom cutting it into squares then put chili beans on top.
*Once you get the idea in making polenta it becomes easier to make smaller portions by just adding water while slowly adding grits till it's stiff enough for a fork to stand up in it. Cool in your mold and slice the next day.
*Another Variation is adding in cheese (garlic, basil, etc.) in grits and molding it in different shapes. I love it plain but here's a recipe that more intricate.
Getting fancy!
1 Teaspoon butter 1/2 cup chopped onion 1 roasted poblano chili (chopped) 1 teaspoon chopped garlic 1 cup chicken or vegetable stock 1 cup heavy cream 1/2 cup quick grits 2 ounces grated cheddar cheese 2 ounces grated jack cheese salt and pepper to taste Creole seasoning blend to taste
1. Sauté the chilies or sub. peppers, onions, and garlic in butter until soft.
2. Add cream and chicken stock and bring to simmer (the stage just before a rolling boil). Be careful not to let the liquids boil over.
3. Quickly whisk in seasonings and grits. Stir constantly until grits begin to thicken.
4. Gently fold in cheeses and let sit for at least 5 minutes.
(Lots of ideas at thrift-stores to finding your mold.) http://earthsorganicnews.blogspot.com/2008/09/history-of-eating-meatbible-ref.html
http://thompsonsorganicrecipes.blogspot.com/2011/07/polenta-chili-and-roasted-eggplant.html Two Dinner recipes

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Cake (No Flour recipe)

Ballerins's Cake (This is a "No Flour" recipe or gluten free cake.) Photo of Sarah my daughter. She teaches ballet and still dances.
All the ballerina's use this cake recipe. The story is they perfected it and pass it around. My daughter who is now in her 30's who has had a weight problem teaches advance ballet. Sarah garnishes this with whipped cream and fresh strawberries. She actually sent me this recipe for my blog as you can read at the end of the recipe. When she makes it up she brings over some for her Mom.
Yum it so good!
Almond Angel Food Cake
6 egg whites
6 egg yolks
7 ounces Turbinado Sugar (it's more healthy and less sweet)
10 ounces of Almonds, finely ground (You can buy Almond flour, but she grinds it in a food grinder.
Beat egg yolks and then add turbinado sugar. (Beat until double in size and pale yellow) Fold in ground Almonds Beat egg whites in separate bowl until stiff. Fold egg whites into yellow Almond mixture Butter and Flour pan. Bake at 350 degrees for 20 to 30 minutes then call Sarah or myself when it is ready...














How to make Tofu Sour Cream

Tofu Sour Cream (Cost a lot from health food stores etc.)
· 1 package Lite Mori-Nu silken tofu (12.3 ounces, drain water)
· 1 tsp. lemon juice (adjust to taste)
· 1 tsp. rice vinegar
· 1 tbs. sugar, Stevia (herb), or honey, guava etc.
· Salt (to taste)
· 1 tsp. vanilla (locus bean) optional
· dash of garlic and onion powder (to taste)
·1 tsp. olive oil or good mono oil
Blend in blender until very smooth!
Taste and adjust for seasonings.
Great fruit dip and on potatoes i.e.
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Soy Mayo and Salad Dressing

Here's how to make from soy concentrate or a organic soft tofu as a vegan mayo. Also, the how to make soy concentrate goes with this page. These two recipes needed a pages by itself. (This also can be started with a good thicker organic soy milk) It's one of the "emergency pages" that everyone needs to have filed away for emergencies, disasters and poor times ahead. Other spices after the salad dressing is made up can be added. In some parts of the world these two recipes are hard to find. http://earthsorganicnews.blogspot.com/2008/11/make-soy-whipped-topping-or-salad.html-> (The soy concentrate recipe) Soy milk Salad Dressing
1/2-cup organic soy milk
2 Tbs. sugar (if using honey-1/2 as much...to taste)
1 small onion (optional) or powdered onion
1/2-cup organic mono oil (added slowly)
1/4 cup lemon juice (taste)
1/4 tsp. salt
Combine in blender oil, gradually add soy milk, etc
Soy Mayonnaise
1-cup water
2/3-cup organic soy milk powder
1 t salt
Onion and/or garlic powder, mustard is optional
1/4 cup lemon juice
Blend water, soy powder, and salt 30 sec. slowly add oil until it starts to thicken. Pour into bowl and lastly add lemon juice. Stir till thick.
Vegan recipes: http://kylesveganblog.blogspot.com/2007/11/faux-egg-...

KENTUCKY FRIED COLE SLAW...

Mocked Kentucky Fried Chicken's Cole Slaw (We can make it better and easier...KFC slaw has more fat in it than their fries.)
The home grown fresher cabbage adds a better taste to the slaw and far more nutrition that we get from this vegetable. It’s one of the good cancer fighters. If not this recipe, then experiments with other cabbage recipes till you find the one your family likes then serve at least twice a month. Adding in more herbs or spices and other vegetables only makes it richer in added flavors, deliciously, nutritious, and a more complete meal when served with fresh corn bread. It's not organic unless the product has this green label.
This is a method recipe. I use a food processor for this salad. Or if you don’t have a food processor (chopper) to cut the cabbage in thin, smaller pieces, then, dice in fine shreds or some stores they carry the very finely shredded cabbage in bags. Be sure to wash off all chemicals, for that matter, any thing that is “sacked,” and dry and drain well.
Cut the amount of cabbage for your family that is needed. It does not store to long in fridge after adding in a good mono style mayo.
Add the carrots the size depending on the size and then go more by color… sparingly. You don’t want a strong carrot taste, just a tease, but adding in beta-carotene. Combine the liquids with the seasonings and beat till smooth. Cover and refrigerate for 2 hours before serving. Add the liquids to the cabbage and carrots etc. and toss well.
· Finely chopped organic or fresh in seasoned cabbage or, buy coleslaw mix (wash off chemicals)
· Shredded carrots
· 1-2 Tbs sugar (to taste)
· Instead of sugar add in raisins
· Sea Salt
· Fresh ground pepper
Liquids:
· ¼ cup milk
· ½ cup mayonnaise
· ¼ buttermilk
· 1 ½ tbs. vinegar (white)
· 2-½ tbs. lemon juice (Fresh?)
Secret is out! Or, skip these steps and go for the mocked KFC style. Use Hidden Valley Ranch Dressing seasoning. Make it fresh and follow directions on the package. 3 tbs. of powder in jar HVD equals one packet. It’s basically the same as above, but KFC uses a powdered mix with dairy rather than making it up with all fresh ingredients each time. However Hidden Valley has added spices…(watch out Food Company’s can add in anything under this cover! MSG…we will never know.) But, it’s nice in a pinch. (Builds the body up with the vegetables, at the same time, tear it down with added chemicals?) Hello... (I keep pt. of *buttermilk in my fridge at all times and add my own spices mix it with sour cream and/or mayo and same thing...and so much cheaper.
*8 cups of slaw will serve 6-8 (If you buy a Cole slaw mix be sure to wash away their preservatives (Use a vinegar spray for any e coli i.e.)
*Buttermilk, vinegar, sour cream, soft or organic cheeses i.e. are all probiotic formented foods...and are good for our gut health. (When not frozen or heated) These products also have a long shelf life. A start of a bit of left-over buttermilk added to milk like yogurt can be made easily at home.
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VEGGIE MEAT SPREADS

Do you have left over meat especially on holidays? Keep this easy thrifty recipe.
Leftover Meat Spread Recipe (Method)
· Chopped meat in food processor; like, (baked chicken, turkey, beef, ham, Spam, hot dog, cold cuts, 6 eggs or even cooked organic flavored tofu)<---recipe is found in this blog (And, many choices of veg. meat can be used to make it a vegetarian spread.)
· Smaller chopped onion or green onions or fresh chives for color, + nutrients · ½ to1 stock chopped celery
Artichokes is great for the liver, good protein, fiber,
naturally balance, if organically grown, and, is good medicine

· Fresh, bit of parsley
· Salt and pepper to taste
· 2 tbls + mayo (enough to hold it altogether)
· Abt 1 tsp. mustard (optional, except for an egg salad)
· 1 tbls pickle relish or pickle (optional)
· Chopped Romaine Lettuce or Watercress
· Whole wheat bread, pita or, whole wheat wraps The ratio of measurements to ingredients depends on how much meat in your serving 4-6-8 etc.
This is about 4 servings per 2-cups meat. This is a great way to use leftovers and especially meat you don’t really care for dark, light, neck, tail end etc.
Have a handy small food chopper that can pulse the meat to desired constancy (don’t over pulse unless you want it for a fine spread for crackers i.e.)
First chop up the vegetables in a food chopper or a blender on pulse and a pickle if you don’t have relish. Leave out anything you don’t like and sub what you do like. This is basic. Pick up a small food chopper at Savors or another Thrift Store.
Eggs: I also make this same recipe up with 6 boiled eggs for egg salad using the same ingredients except for of course the meat.
Post Notes: Adding in black beans to your wraps. Rinsed cooked black beans can be added to the whole-wheat wrap, diced up a tomato or. Add salsa i.e. this adds more grams of fiber! After soaking beans an hour in hot water, salting the dry black beans cooked in onion-garlic and left over vegetable odds and ends of all my cooking boiling them in the soup mixture. After about 2 hrs. Read the direction on package for exact times, I then strain, rinse the beans discarding the odd and ends of all the vegetables to the garbage. I just want their nice flavors. You can use odd and ends of meat or broths for flavoring in a pinch too. (I use big freezer bags for the freezing veg. till I get enough to process as a broth.) The whole idea here is to add fiber to our diet that's hard to do. (25-35 g daily)
So, once a month I package in small snack plastic bag 1/2 cup of black beans in the fridge or freezer and put them in everything including just for snacks. (1/4 cup is 12 g of fiber that nearly 1/2 the fiber needed for the day)
.Bean protein in 1/4 cup is 11 grams... 1/2 cup is 22 really, who needs meat these little nuggets have all the protein need in vegetable form.
The rest of your fiber is in the vegetables and the wrap. Never eat meat without gobs of fiber to get far through the bowel with out any hang up.
 Total grams of fiber," take away from the "total calories" which will now equal the new total grams of calories.
 
RE: Read Daniel for the story of lrgumes and not eating meat. Why Eseu sold his birthright for legumes, they were that prized.

You will find legumes, as within nature, is a more correct balanced ratio than of meat when it comes to protein, and has more and a healier choice. Plant protein is blanced correctly, (not GMO,s) meat is not.

http://earthsorganicnews.blogspot.com/2008/09/history-of-eating-meatbible-ref.html

LIGHT MACARONI SALAD (HERBAL)

Macaroni VEGGIE Salad
This particular recipe (method) is simple of a good basic light vegetarian macaroni salad. Make substitutions if you don’t like a certain herb, or vegetable for one you prefer. This is my favorite so I really don’t vary from it. If you can tolerate tuna use the Spam tofu recipe* meat or eggs could be added other than suggested. All the ingredients are “about” I don’t really measure mostly as an artist it mostly by sight. I’ve found complex foods with more grams of fiber slow down digestion and works better for diabetics. The blood sugar doesn’t peak so fast and you’re not hungry for longer period of time. Choose "salad" macaroni that shows more fiber than other brands and you’ll be healthier using this recipe.
4 cups cooked salad macaroni (small size) (cool down before adding
dressing)
Sea salt the boiling water macaroni is cook in. (about 1 tsp.)
Use # 1 Amber Durum Wheat, ¼ cup = 2 grams of fiber. Drain well, set in
colander to cool and set aside.

Dressing: Set aside and mix
¾ cups organic mayo*
1 tbs. Dijon mustard
1 small fresh squeezed lemon juice
Mix well keep it cooled and add in the following;

¾ cup green onions chopped small (or ½)
¼ cup fresh chopped parsley or equivalent of another fresh herb
½ can of black sliced chopped olives (this adds salt to recipe)
¾ cup or less of celery, chopped very small
(use other veggie)
Combine the dressing with the above ingredients afterwards macerate the macraroni salad at least 3-4 hours in refrigerator. (Keep dicing of the vegetables as small as the salad macaroni’s.)
Topping:
3 boil egg (optional)
Boil egg 5 minutes, turn off burner, and don’t peek underneath the lid till cooled. This makes a perfect egg. Split one egg in 1/4th to top the salad and cut the other two eggs chop the size of the macaroni. Don’t put anything hot into a macaroni salad. ½ or so seeded diced fresh seeded tomato (optional)
Make a lettuce bed of salad greens (washed and dried) Elvis was the connoisseur of Macaroni Salad so Enjoy.
These are options I've used but not every time: *Diced and cube the Tofu Spam, or meats when used as a variation as a topping. Don’t make this light fresh tasting recipe too heavy. Use the recipe on my other page. This is a good fresh “seasonal garden” recipe.
*Italian dressing, or olive oil can be sub for the mayo.
* Some dill or Sweet pickle relish can be added, or dice 4 small diced dill pickles.
This is very delicious!
Enjoy 2008 all publishing right reserved!

RAISIN NIBBLES COOKIES

Raisin Nut Nibbles
My children loved this recipe. It handy to freeze the dough in freezer bags to make up about a dozen at a time for after school. Saves on baking and your time and keep the kids in a more healthy snack till dinner. I adapted the recipe for whole wheat flour and had no problems. You can add nuts or choc. Chips etc., but we were too poor with 5 children for the extras. They taste great as is. Preheat oven and * heat the raisins first then set aside. This makes a big batch.
1 cup water (use any liquid left over from the cooled raisins to this water)
3 eggs (see egg sub. Post)
1 tsp. Vanilla
1 cup of shortening
2 cups sugar
4 cups flour ( a little less if using whole wheat)
1 tsp baking soda
1 tsp baking powders ( no alum.)
1 tsp cinnamon
½ tsp nutmeg
1 tsp salt
Optional: ½ to 1 cup chopped nuts
Mix dry the add the liquids.
*Add the raisins to boil gently for 5 minutes and cool before adding to the recipe.
Bake 350 for 12 to 15 minutes (use 1/8 inch ice cream scoop to freeze on a sheet in freezer, cooked or uncooked (after frozen transfer them to freezer bags.)
Add protein powder to cookies...about 3 gram protein per cooked will stop spikes in blood sugars.

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OATMEAL COOKIES (granola)

Granola Bars (gluten free)
4 cup rolled oats
1 cup coconut (optional)
1/2 tsp. salt
1 egg (optional)
1/2 cup seeds or (sunflower, sesame, raisins, wheat germ, i.e.)
1 cup or less of nuts (your choice)
1 tsp. vanilla or almond-lemon extract (optional)
3/4 c. honey (brown sugar or molasses)
1 cup sunflower oil or cut to 3/4's olive oil
2 Tbs. cream
Bake 10 minutes, 325
Pat down in cookie 2 regular cookie sheets and watch closely, as they burn easily.
When brown at the bottom, take out and cut into bars while warm. Let them cool and remove.
This next oatmeal cookie recipe has basically the same directions and I mostly bake up these. Everyone loves them. Their will be no left overs if done right. With two basically same cookie recipes showing some variations. One is using honey instead of sugar i.e.
Experiment with them and make them your family's favorite too. I did.
Granola Oatmeal Cookies
4 c. oatmeal (The better the oatmeal the better the cookie.)
1 3/4 c. dark brown sugar
1 c. olive oil (or mono oil)
Mix this with your hands, cover and let the mixture stand for about 8 hours. Set aside
Then Mix:
2 well beaten eggs
1/2 t. salt
1 t. almond extract
1 c. silvered almonds, chopped pecans or other nuts
Bake 10 min (they look like a hay stack, but when baked they come together. Pull out and let them bake a few min. in pan on top of stove on the cookie sheet if you don't like crisp cookies.
350 degrees
Cool both cookie recipes in pan before removing.
The oil, eggs and the nuts slows down the blood from releasing so fast. I am a diabetic and can eat these cookies. They're great for breakfast.
*Crumble them up for granola cereal!
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BANANA DROP COOKIES (no flour recipe)

Banana Drop Cookies (OR, can be converted to yummy muffins)
1-cup margarine
1/2-cup sugar
1 eggs
1-cup bananas
1/4 cup buttermilk (or sub. cream/yogurt etc.)
1/2 tsp vanilla (or banana extract)
1 1/2-cup flour
3/4 tsp baking soda
1/4 tsp sea salt
1 cup of chopped nuts and or raisins
Chill an hour, bake at 350 for about 10 minutes makes 2 dozen. Chill dough before baking. (This dough freeze well to make up the rest later.) (A soft cookie.)If you’re going to use this as a banana muffin recipe add less flour or more liquid. Make it look like a cake batter for muffins. If you use w/w flour use less flour.
I always freeze bananas whole in peel (if bought too many and are too ripe) to use in this recipe.
................Another banana cookie recipe with (no flour, no sugar, no eggs) Ingredients:
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
Instructions: Preheat oven to 350 degrees F (175 degrees C).In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an un-greased cookie sheet. Bake for 20 minutes in the preheated oven, or until lightly brown.
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Wastes not want not...

YUMMY RICE PUDDING

Rice Pudding (Everybody loves this rice puddling and theirs never any left overs. It makes a perfect protein and grain meal)
1 cup organic rice (brown or white)
6 cup to 8 beaten organic eggs (depends on size)
6 cups whole organic milk
½ to ¾ cup sugar (brown rice 3/4 cup or 1/2 cup for white) Do taste, not too sweet this recipe doesn't need it with sweet milk and raisins i.e.
½ to ¾ cup raisins
1 tsp vanilla
1 tsp nutmeg (And, little extra sprinkle on top)
(9x12 pan)
*Cook rice until tender (if white that about 10 minutes),(Wash the rice at this point and drain well.)
*Mix all together liquids: Beat eggs in 2 cups of milk vanilla and nutmeg. Add in the sugar, raisins. (A small handful of slivered almonds is very optional.) It gives it a nice little crunch once in a while. But not enough to take over the very subtle flavor of the organic vanilla )
*Add the other 4 cups of milk and pour all in the 9x12 inch baking pan.
Cook for at least 1/2 hour (To 45 minutes as it depend on the thickness of container, at 350 degrees. Test the rice, you may need to add 15 more minutes to desired constancy. It's done with the knife is clean when poked or, it bounces in the center to the touch, Cool or serve warm.. (The best way that turns out rice every time, besides a rice cooker, is this simple method works just as well. Boil the rice about 5 minutes, except brown a little longer. After five minutes of boiling, turn off the heat, don't remove from the stove where it was boiling and do not peek under the sealed lid. Leave for 20 minutes then fluff and use. Perfect rice every time.
It does not need cool whip or ice cream it makes its own custard topping if done correctly. Site Meter

HEALING BROTHS_SEMI FASTS

Not just poor foods, from left-overs from your gardens, or economical rich broths cause these stock heal and taste more "professional," so much better than any store boxed or cannd variety stock or it wouldn't be here. Making your own delicious vegetable stock is worth the time, effort and is cost effect. The results it has no preservatives, more vitamin and minerals. DON'T WASTE ANYTHING, FREEZE IT AND USE LATER. TOP, CENTERS, BOTTOM OF VEGETABLES CAN BE CUT BOILED AND THEN THROWN AWAY WHOLE. This will recycle used odds and ends and fresh vegetables from the fridge or gardens.
Secret: If you roast the vegetables or saute them first, in the oven with oil or on top of the stove, it will turn out richer color and present a stronger flavor. The more burnt bits are desired and turn out best flavor!
This is for the "mild food diet" entry or semi-fasting days plus great for in-between meals. Remember cooking mineral cannot be destroyed. (matter cannot be destroyed, only changed or concentrated)
http://shermsorganicnews.blogspot.com/2008/11/semi-fasting-healing-diet-part-2.html
The Basic Vegetable Stock
7 large carrots, unpeeled, cut into chunks
3 yellow onions, or leeks or add garlic here
8 celery stalks, cut into chunks
4-6 fresh thyme, parsley springs, 1 bay leaf, or any fresh herb added last part of the cooking for better flavor.
1/4 teaspoon whole peppercorn (can be crushed) or left whole and taken out.
2 cups water
To Roast: Preheat oven to 350. Coat a large roasting pan with nonstick cooking spray.
Spread the carrots, onions, celery (add other vegetable, like 1 large potato, mushrooms, etc.), in the pan and roast for 45 minutes to 1 1/2 hours if you want a more strong flavored stock, stirring once or twice.
Remove from the oven and transfer the vegetables to a large stockpot. Add 2 cups water to the roasting pan, then stir and scrape the bottom with a spatula to remove any browned bits. Add to the stockpot along with the 4 1/2 qt. water, thyme and parsley, peppercorns, bay leaf or any other herbs and bring to a boil over high heat. Skim off any scum from the surface. Reduce the heat to low, cover partially and simmer for 2 hours. Strain the stock through a sieve or colander into a large bowl. Discard the solids. Let the stock cool, then store in refrigerator or in the freezer for up to three months. Makes about 4 quarts. You can half this recipe to make 2 quarts. * Don't forget to add the cabbage family from time to time. Good Health
Lemon juice will detox to a normal pH

Number 2
BASIC STOCK (on top of stove)
3 medium carrots (cut into chunks or use food chopper)
2 stalks of celery (cut into chunks)
3 medium onions (cut into chunks)
3 cloves of garlic (minced)
1/3 cups of fresh chopped parsley
6 fresh crushed peppercorns
1/2 tsp. tarragon (other herbs of your choice)
6 cups of water. (or 2 qts.)
You can add fresh herbs, greens, parsnips, turnips, leeks in place of the onion, rhubarb, and other vegetables you have left in your refrigerator or garden.
Saute the ones you want to have a strong rich flavor to the stock in olive oil and butter. Caramelizing the vegetables is great if you want a rich, dark color stock.
Use a large pot and bring to a low boil to a summer and cover about 1 hour.
Strain vegetables restrain through 2 dense paper towels in the bottom of the strainer to get a clear broth.
Or Puree for a thicker stock adding more water when necessary.
Every cook has her own style of broth, or stock depending what vegetables have been prepared and what's your style. Save all left over vegetable/herbs, the cores of cabbage the ends of celery and asparagus the part with is tough add the carrots and garden herb and you have a vegetable stock. If you saute them before you bring them to a slow boil it will make the stock richer and causes for a variety. Broth's really curbs appetites and rich in minerals which can't be destroyed by heat. Here's a different style:

Healing or Semi Fast POTASSIUM BROTH
This is a GREAT tasting addition to your Cleansing Program. It will FLUSH your Body of TOXINS, Poisons and UNWANTED Salts and Acids, while giving you a CONCENTRATED amount of Vitamins and Minerals.
1. Fill a LARGE pot with 25% Potato peelings, 25% Carrot peelings and WHOLE chopped Beets, 25% chopped Onions, including 50 cloves of Garlic, 25% Celery and DARK Greens.
2. Add HOT Peppers to taste.
3. Add enough water to cover the vegetables and simmer on very LOW temperature for 1-2 hours.
4. Strain, or just dip your mug in, and drink ONLY the Broth.
5. Make enough for 2 days, refrigerating the leftover Broth. This is great for semi-fasts. (for the sick who need to "clean house" more slowly)
NOTE: Put the vegetables in your compost. It is IMPORTANT, that you use ORGANIC Vegetables, because you do NOT want to consume any more Toxic Insecticides, Pesticides or Inorganic Chemical Fertilizers, while you're doing a Cleansing and Detoxification Program! Not to mention GM foods don't have much anti fungal properties.
NOTE: Since the Potassium Broth is a POWERFUL Electrolyte BA LANCER, it must to be taken by SICK People ONLY, otherwise the Electrolytes, but especially Potassium, will QUICKLY become OUT-OF-BALANCE in the Body!
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Use: Organic vegetables are grown with no pesticides or are not genetically alterations, and, they has more minerals. The soil is enriched and naturally composted. Your body will know the difference. A starved body nutritional is put on disease and weight.
A healthy cooking site is http://www.healthycookingwithcindy.com/ They are on channel 20 everyday and it's one of my favorite shows. Try her Black Bean Salsa and Roasted Red Peppers and Light Citrus Dressing. She also has a good stock recipe too. I like her style of foods and the thought behind them. That's why she's mentioned here and others are not.
*Yes, juicer occasionally. The juices are good for you. Is it natural in nature? It can be loaded with natural sugars. A glass of apple juice has more sugar in it than a coke. Of course, apple juice has more nutrition than many. Mix fruit juices with vegetables slow down the process of releasing its sugars It better to drink fruit juices with meals. Sip slowly with your saliva for good digestion. Mix vegetable with fruits this slows down the process of digestion and stays with you longer slowing down the process of the sugar releasing into the body. Fruit alone, on an empty stomach can release drugs and toxins too fast. This can make you light headed and irritable and even sick.
But all these foods are mild foods (Word of Wisdom Diet is a plant based diet and many interpretation's are not healing because meat protein will stop the bodies eliminations of body toxins or disease.)
"And whosoever among you are sick, and have not faith to be healed, but believe, shall be nourished with all tenderness, with "herbs and mild food", and that not by the hand of an enemy."
These ingredients can go along with what's ..."in season."
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WARM VEGETABLE BROTH
1 med. cabbage (or sub. another in the cabbage family)
Large beet (optional) cleanses the liver, for bronchial too
Potatoes
Green onion or Leeks (onion family) a diuretic
Parsley ,something green and or herb
garlic (as much as you like)
carrots
celery (This veg. always acts like salt to the brew. )
1/2 butternut squash (or yam etc.) optional
2 twigs of fresh thyme, parsley or other culinary herbs and or seasonings
Tamari (dash)
There are many other organic vegetables. that might be in the fridge may be added or substituted here (I've even added an apple in mine today.) Saute some of the vegetables. first in olive oil first especially the onions. It becomes a richer stock. If in a hurry skip.
Add water enough to cover a inch above the vegetables. in a big pot (or two) and stir. Bring to a low boil for about 25 min. then let stand till cool enough to drink. Strain broth, leaving the broth of vitamins, minerals and flavor. Store in small air tight containers (non plastic) to heat up and use later in the day. (It freezes too, in ice cube trays or small containers, but there will be none left over to do that.)
Add no protein, remembering this would stop the process of elimination and any removal of toxic wastes, drugs, poisons etc. (or diseases) the body has stored. You can use it on days needed fasting, Or add in legumes, macaroni, spaghetti, for soups, occasionally using meats. If your really sick this should not be very often or when we need to keep our body clean.
Use for semi fasting a least (once a month) until your stronger to fast and not get sick .
It always accompanied to receive blessing to your asked pray to give the money to the poor and get double blessings, you and the poor. Fasting is a commandment. It heals the sick spiritually and temporally. "Fast and Pray... is both for temporal and spiritual.
http://shermsorganicnews.blogspot.com/2008/09/history-of-eating-meatbible-ref.html

Make veg broths with what you have, shaving, left-overs etc. or, on hand or what's on sale this week.


How-to-detox-pesticides-body-7-ways Note: fasting or semi fasting will detox the body learn other ways to detox it also. (herbs)
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WHOLE WHEAT BREAD BY HAND METHOD

Ingredients: Whole wheat bread...to
3 cups water
3 Tbs yeast
2 tbs lecithin or yogurt (Or, add more fiber Bob's Red Mill whole ground Flaxsee meal 2 Tbs is 8 g, fiber)
3 tbs oil
3 tbs honey or molasses
2 cups of gluten flour or whole wheat or another flour (mix_match i.e.)
1 tbs salt
Add whole wheat flour...enought whole wheat to make a thick paste. Mix by hand for 2 minutes to develope gluten
Add in more flour, as needed, till a soft ball forms then knead for about 5 minutes. Let rise for about 45 minutes or doubled in bulk. Shape into loaves and rise again. Bake at 350 for one hour. Makes two large loaves or 3 small ones.
Variations: 1 1/2 cups chopped dates for Date Sunflower Bread
3/4 cup of sunflower seeds. Add these ingredients at the same time as the gluten flour and salt.
Adapt to bread mixer on mix till it forms into a soft dough balls that moves away from the bowl. then take out and do the rest of the method by hand.
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Nine Grain Carrot Bread

9-Grain Carrot Bread
3 cups warm water
3 Tbs. yeast
3 teaspoons salt
1 cup cooked cereal like Dee's etc. (9 or 7 grains will do)
1/2 cup sunflower seeds
1 Tbs. Lecithin or oil, yogurt or mayo (blended beans works as an oil too)
2 cups of gluten flour (or another flour if you don't want or need all the protein)
1 large or 2 small finely chopped carrots
4 cups the bakers or soft white whole wheat pastry flour
In pan boil 1 cup water.
(Add 1/2 cup cereal and cook for about one minute.
Set aside to cool)
Add the yeast to the warm water and let sit until it bubbles.
In a blender add 1/2 cup water and chopped fine carrots.
Add this to the cereal with sunflower seeds and salt.
To yeast mixture add gluten flour, lecithin, cereal and carrots to about 4 cup whole wheat flour. Beat for 2-3 minutes.
Add enough more flour to make a soft but not sticky dough, Knead till smooth.
Let rise for about 30 minutes. Form into loaves and double in pan. Bake at 400 degrees for 20 minutes then reduce heat to 350 for 25 minutes.

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GARBANZO SANDWICH SPREAD

1 small can of garbanzo beans (washed and drain well)
1 Tbs soy mayo
1/4 cup onion
1/4 teaspoon onion powder
dash of garlic powder
Chicken seasoning to taste
1/2 cup chopped olives
Mix ingredients well and serve on bread (If you like green scallions chopped 1/8 cup instead and 1/8 cup of the onion.)
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MAKE SOY MAYONNAISE

1 cup water
2/3 cup of soy powdered milk
Onion or garlic power as spices (mustard etc.) optional
1 tsp salt
1/4 cup lemon juice
Blend water, soy powder and salt for about 30 seconds. Slowly add oil till it starts to thicken. Pour into bowl and add lemon juice . Stir till thick.


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Cashew Cheese

3/4 cup of raw cashews
1 4 oz. jar of pimientos
3 teas. salt
3 tbls sesame seeds
3 tbls brewers yeast
1 cup of water
Blend all ingredients in blender until smooth and thick and chill...and use.
Photo of salmonella, recalled eggs.

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Wham (veggie meat) Sandwich Spread

A veggie meatless sandwich.
1 1/2 cups of chopped fine Wham (SUB: any veg. meat will work.)
1 Tbs. chopped onion
1/2 cup finely chopped celery
3 small pickles
Add in say mayo to the desired consistancy and mix in ingredients well. Add some fresh sliced round cucumbers insteat of letus for an unusual crunch. Serve on bread of your choice.

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