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POP CORN BALLS; HOMEMADE MARSHMELLOWS; NCS

Caramel Honey Popcorn
1-cup honey
¼ cup margarine powder or butter
2 cups sugar (or brown sugar)
Bring to a boil for 2 minutes. Pour over popped salted popcorn.
I like reading a variety of good blogs online because they educate and give us more suggestions and lead us to other informational sites.
Try this one http://www.dianaskitchen.com/ which lead me to even more interesting sites
http://www.edenfoods.com/recipes/
view.phprecipes_id=22&eID=9f1d4b2253f1d18a579275744eaec933 (CUT AND PASTE) rest of link.
All Mixed Up Popcorn Balls

Almond Caramel Corn

Almond Popcorn Balls
*The photo is from the following link: POP CORN BALL with goodies, raisins, nut, seeds, grains i.e.
http://www.edenfoods.com/recipes/browse.php I am really impressed
................................
Homemade Marshmallows (Add to rice crispy treats or popcorn i.e.)
I had looked for this recipe for a long time because I don’t like marshmallows made from corn syrups. Here's the alternative to animal hooves too.
Ingredients:
2 envelops plain gelatin
1 cup boiling water
Pinch of salt
4 tbls. cold water
2 cups sugar
With ½ tsp. any flavored gelatin in bowl with 4 Tbs. water. Stir to soften. Add boiling water, sugar, salt, and flavoring. Vanilla can be used. Beat with mixer until thick. Approximate time 10-15 minutes or just before it peaks. Fill cake pans with 2-3 inches of flour, cornstarch, or powdered sugar. Cool and cut with scissors i.e., or make imprints with egg molds filled with the marshmallow. sprayed ice plastic ice trays...i.e
....................................... humm mm
http://thefrugallyrichlife.wordpress.com/2010/03/21/homemade-cheetos-cheese-puffs-cheese-balls/
Tuesday, March 29, 2005
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PROTEIN: DEVIL EGGS AND CHIVES

Deviled eggs and chives (I've put in some optional below, but I like the plain simple recipe, tasty organic roaming chicken eggs are heaving enough. Just add beside egg, mayo, and chives then use one other option is my suggestions.
Ingredients
•12 hard-cooked
•1/2 cup mayonnaise, low-fat or, use a healthy/homemade mayo
•2 teaspoons Dijon mustard
•1 teaspoon cider vinegar (or, just use the dill pickle relish juices)
•1/4 teaspoon salt
* 2 Tbs pickle relish
•1/4 cup fresh chives, for garnish

Preparation:
•Hard cook eggs; boil five minutes, turn burner off with lid on the pot of eggs and cool in its water. This will make them tender not too hard rubbery. Then remove when finished and cool completely.
•When eggs are cooled, removed shells and slice in half; remove yolks from eggs and place in a bowl.
•Mix together yolks with mayonnaise, mustard, salt and vinegar.
* 2 tbs. pickle relish (dill or sweet)
•Put yolk mixture in a freezer bag and cut the tip off, or use a pastry bag; fill each egg white with yolk mixture.
•Sprinkle with chives Optional ideas: (1 Tbsp minced onion or shallot, or 1/4 teaspoon Tabasco
or pepper, or top with Paprika, or mustard, or green onions, or horseradish, etc. served & chill)
Makes 24 servings
http://www.egglandsbest.com/recipes/breakfast-brunch.aspx
Nutritional Facts
1 Serving: Calories 54; Fat 4g (68% calories from fat); Protein 3-5 g (depends on size); Carbohydrate trace; Dietary Fiber trace; Cholesterol 91 mg; Sodium 139 mg (If you add in optional ingredients, of course it changes these nutritional facts.)
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Meat Tamales (poultry, turkey or pork)


Tamales (semi home made)
Buy a large pork butt, poultry, chicken, turkey i.e. and cook it slowly with a large can of red Chile sauce found by the enchilada sauce in the grocery store.. I add lot of crushed garlic and a teaspoon of cumin and pepper and spice it up with habanero spice but you can omit that and add whatever spices you want. when the meat is fully cooked pull meat apart with a fork and discard the sauce in a bowl.
Mix the meat with a can of pitted black olives, more garlic, cumin, and pepper and whatever other spice I want to .... such as; garlic power, salt, habanero... or, (In a pinch; add a semi home made secret instead of spices; just to buy a block of chili con carne.) In some stores you can buy the masa ready to spread, but it comes in big sizes.

Buy a bag of corn masa flour made for tamales found in the store and make the crust inside your corn husk. Make the masa according to the directions I use lard only (not shortening...) If you have money use butter. I use chicken or veg. broth instead of water.
Buy the corn husk from a Mexican grocery store as they are cleaner and larger that can be found at Smiths Safeway or Albertsons, most larger chains.
Soak the husks and clean them well and lay them out to dry or pat dry...
With the meat cooled, the masa made and the husks soaked cleaned and dried; start to make the tamales. Use hands it seems to work the best but does get messy...
Take two husk and lay them in hand overlapping by an inch sideways; take a handful of masa and spread a 1/4 layer in the middle of the husks, then add a smaller handful of meat making sure I have an olive or two on top of the masa.
Roll the husks so the masa covers the meat completely then fold up the bottom end and continue to wrap the sides to cover the end part and roll to the end when they are all done; steam them for about an hour...
To check take on out and let cool; the masa should be firm if not continue to cook... it will firm up more during the cooling process so you will just have to get the hang of it... these freeze well and microwave
To reheat.. use more of the red chili sauce to top or any kind of salsa works too that's about it. If you lucky it help to have two people one to spread the masa and one to add the meat and even better is a third person to do the rolling. It can be a fun family time.
I don't make the meat, but some of my children do...try the green corn tamales, but they may seem like their more work...they are not. It just their in season in summer as far as fresh corn goes.
You of course can do beef, deer meat, sheep (Indian) and chile beans too.
Taste; as you go along to see if its too hot/spicy.


http://toughertimestoday.blogspot.com/2016/06/single-moms-start-cooperative-business.html





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POULTRY RUB SEASONING

Holiday-Rustic Rub you do that is not necessary to use all of it. It only takes a little time to plan ahead and make poultry special. Spices also rid the meat of parasites as well as making it more tasty for less than the store variety. Just enough to season the chicken, duck, geese, turkey i.e. and what is left can be saved the rest for next time.
* 8 tablespoons paprika
* 3 tablespoons cayenne (Mexican method?)
* 5 tablespoons freshly ground black pepper
* 6 tablespoons garlic powder
* 3 tablespoons onion powder
* 6 tablespoons salt
* 2 1/2 tablespoons dried oregano (or, herbs such as turmeric, curry, citrus or vinegar wash to remove bacteria and rosemary)
* 2 1/2 tablespoons dried thyme
Combine all the ingredients in a mixing bowl. Blend well.
Can be stored in an airtight container in your spice cabinet for up to 3 months.
http://www.myspace.com/scooterbch/blog/288116247

Site MeterComments Are Always Welcomed.....Please do not COPY posts OR PARTS FOR; any other "BLOG POST"... this is not ALLOWED....only 4 PERSONAL USE AND, THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

BITTERS HERBALS AND HORSERADISH BY LEWIS BLACK

I've taught about the BITTERS herbals...for medicine...so, here's some of history (BIBLICAL parts) ..... LEWIS BLACK COMEDIAN...NOT SO FUNNY HERE, BUT, THAT'S OK. I wanted Mr. Black's views. He gives tidbit's on the PASSOVER, with his background accordingly to JEWISH HISTORY. I'm not sure he's all up on horseradish...I thought it was just a culinary herb...but it is bitter root...So I'm always learning too. Do research on horseradish, great for flues i.e.


BITTER HERBS LEWIS BLACK COMEDY

'WHEN A STUDENT IS READY A TEACHER WILL APPEAR'....Thanks for all your comments!Please, feel free to add your own feelings in comments. 2002-11 IBSN-0100368574©-copyright 2006 by P T Sherman..ALL RIGHTS RESERVED
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DATE NUT BREAD

Source: Savoring Every Bite
http://www.swansonvitamins.com/health-library/recipes/?SourceCode=INTE904 give you a list of healthy recipes...however note that advertise only their product...I substitute cheaper ones to fit my budget. I never use organic in this recipe because right now their too expensive or can't find. That's why I added some brand names. I do like Bob's but it not always available...you got the picture.

Ingredients:
1 cup Organic Fancy Whole Dates
1/4 cup Certified Organic Date Sugar
3/4 cup boiling water
2 cups Organic Whole Wheat Pastry Flour
1 tablespoon Bob's Red Mill Organic Whole Ground Flaxseed Meal
2 teaspoons Bob's Red Mill Double Acting Baking Powder
1/2 teaspoon sea 0r, Crystal Salt
1/2 teaspoon Organic Cinnamon
1/2 cup Eden Foods Organic Apple Sauce
1 egg
1/2 teaspoon vanilla extract
1 1/2 tablespoons dark rum (or freshly squeezed orange juice)
1/2 cup chopped Organic Walnuts
Preheat oven to 350° F. Spray or lightly grease a 9x5x3 loaf pan. Combine dates, date sugar and boiling water in a small bowl. Allow to sit and cool for about 10-15 minutes. Meanwhile, combine the flour, flaxseed meal, cinnamon, baking powder and salt in a large bowl and set aside.
In another smaller bowl mix together the applesauce, egg, vanilla and rum (or juice) until combined well. Add both the applesauce mixture, followed by the date mixture into the large bowl of dry ingredients; combine well. Stir in the walnuts.
Pour batter into prepared pan and bake for approximately 45-50 minutes until golden brown and a toothpick test comes out clean.
Makes 12 servings. Serving size 1 slice.
Nutritional Breakdown (per serving):
Calories 202, Fat 4 grams, Protein 4 grams, Sodium 205 mg, Carbohydrates 36 grams, Fiber 5 grams
Site MeterComments Are Always Welcomed.....Please do not COPY posts OR PARTS FOR; any other "BLOG POST"... this is not ALLOWED....only 4 PERSONAL USE AND, THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

WORDS OF WISDOM TO COMMON CURES

Some will call this WORDS of wisdom given out in the 1800's however. God speaks to all not one specific group. (thank you!) Personally I don't believe this is really up-to-day. The fowl, fishes, nuts, seed GMO's, grains, food, earth, soil, environment has been corrupted. So please use reasoning's and common sense and for God sake, read other books and do research on what your eating.
If the tongue is
white the liver
is cleansing
Mild Foods refer to as a "PLANT BASED DIET." This ideology goes these with herbal remedies if we are to understand how to reversals diseases. It's called the word of wisdom.
An example of this food pyramid, Vegetables, includes herbs, fruit (all in one category.)(Remember seeds are in the fruit and in the vegetable groups and some are legumes), or whole complex grains (and are seeds) and lastly, but rarely used, is no antibiotic fed meats. All foods are derive from these basic 4 groups (It is a very basic food pyramid.) This is the food pyramid for "mild plant foods," and basic for continual good health for all and found in the D. +C.

Watch your "magic mirror" the tongue, it will tell you if you body is eliminating with a coat of white on it (livers cleaning.) Notice it while on a "fast" or when sick or in mornings before eating anything, as we do clean at night. The body can naturally clean itself if allowed too.

"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 at the hand of an enemy" D+C

They're are many who stumble and not humble who will continue to fail toward good health because they do not understand this scripture. Your personal interpretation will be in your health outcome. And, we know the tyrant's of GMO, stocks,ruining our land and all vegetation's are the enemy spoken of in this scripture today. Washington's made laws to govern and control farming and imports of bad foods and taking seeds out of fresh food so not to procreation cannot take place. Read Genesis about the first garden he created, and now the whole earth is polluted plants and the food chain.

MILD FOODS (Plant Base Diet) is basically for the most part a vegan or a good vegetarian. Plants are necessary to eat fresh, in season whenever possible, for nutrients to heal the body.

The follow dietary laws are the mild foods spoken of above. (With the exception, meat protein which cannot be a mild food because it halts the elimination of toxins from the body (no white tongue.)
The difference from this mild food, a plant based diet vs semi-fast foods is a semi-fast would not be using grains, dairy for an acute stages of illness.

The pyramid shows meats protein being rarely used except in areas that cannot grow plants and on an emergency basis's, like a famine- where there is nothing else to eat or grow.

The Wisdom Comes with the way "mild foods" are utilized for man's health. The reader also needs an understanding of the “fast” especially, a “semi-fast” or “mild foods,” and their interrelationships to each other.
Short-term or semi-fasting” is used in chronic-illnesses. Its a easier fast for shorter,or, longer periods of time for those who have a long term illnesses and cannot or may have a difficult time, completing fast. (One, fast may be without no food or perhaps water. (Kidneys, bladder and liver i.e. may need to be cleaned too, but for others this is too harsh. Too many toxin's coming through for them may set the illness back.) When too many toxins are dumped you will feel sick, lethargic, fatigue out of control of yourself.

One can go back and forth as needed between, these two natural "nature's surgeries," fast, semi fast in balancing out or controlling the outcome of health problems. Milder foods, is at a slower rate to slowly building then eliminating, then go back to building i.e.. Even diabetic or children can do a semi fast on a fast day.

1. *All wholesome fresh HERBS (in its season, means fresh) to be used with skill and reason. (Common sense.)
An example might be; Mandrake, Ma Huang are herbs and of course many others are herbs that requires some experience, skill, good judgment, and caution as to any danger or risks. Also, skill comes with knowing the fruits and the vegetable (the herb-veggie is included) Enough skill to wisely use them within each sage of production and development in nature, then correlating it to specific health problems.

Un-wholesome herbals are usually the herbs that could harm the body if not used correctly, for the wrong reasons, or, not wisely. I feel doctors could get into these herbs if they learn to use them correctly as the doctors in some countries, such as Brazil. If taught correctly to use them in whole, organic manner and this is not to be taught by drug companies. (Conflict of interests etc.) More are moving toward this direction because all God's children have health problems. Other problem herbs ex. are; Mandrake, Mariana, Cocaine, herbal pain medications, Poppy's i.e are herbs of this directions.

2. *This scripture describes and groups effectively the..."FRUIT of the vine; that which yieldeth fruit, whether in the ground or above the ground-..." All is meant for us to eat when hungry.
*Just a note: What does fruit of the womb mean? If you understand this how this word is used in the bible or history, the meteoric of the word "fruit of the vine," or what the vine's product, produced, pregnanted or propagated, not necessary a fruit as an apple, orange i.e.
3. The next group the scriptures here is the group of; Vegetables, legumes (vegetable), and nuts (p: 'le-"gyüm, liz-'gyümFunction: nounEtymology: French légume, from Latin legumin-, legumen leguminous plant, from legereLeguminosae syn. Fabaceae) of dicotyledonous herbs, shrubs, and trees having fruits that are legumes (sense 3) or loments, bearing nodules on the roots that contain nitrogen-fixing bacteria, and including important food and forage plants (as peas, beans, or clovers) 3 : a dry dehiscent one-celled fruit developed from a simple superior ovary and usually dehiscing into two valves with the seeds attached to the ventral suture : POD "This emphasis has legumes are not a separate entity by themselves in this simple food pyramid. (Remember, dried legumes can be a seed too)
*4. All GRAINS Is ordained for the use of man, to be the staff of life. Staff of life means its our basic’s food. It's our true pyramid base or foundation.

No Genetically Altered grains ... the whole product it is not there. It's been polluted and not naturally or balanced by nature therefore causes many allergies and sickness.

"...All grain is good for the food of man..."
...Never-the-less, "wheat," is specifically created "for man" and for "mild drinks," As also other grains...
UN-wholesome foods after eating all you want you are not fully satisfied, (The opposite is so with wholesome foods. Your are filled and are no longer starving nutritionally), then, and only then will your body correct and heal itself even of diabetes and difficult weight issues. You will naturally eat and want less. (Drugs-soda pops will interfere with this progress.) Soda's with aspartame will actually make you depressed and more out of control hungry, and is not a food.

It's good exercise to work in your garden and get the Yoga like exercises and free sunshine. You'll raised better produce than your grocery market, and become healthier. Your body will began to repair and correct itself. It just needs a little time to repair, so be patient.
5. The cautions are in in here too; along with tobacco, strong drinks (Yeast causes prostate problems and many other health issues) and, unwholesome herbs.
"All animals and fowl the Lord has ordained for the use of man. And they are to be used “sparingly.” And to be used only in time of cold, winter, famine and excess of hunger."
This part is so abused in its interpretation's has caused much sickness and many to stumble. If your not well check here first...If you've prayed and been administered too, do you lack faith? If not healed then you have to began somewhere. Check this out and be humble and teachable maybe you have not interpreted these words of wisdom from the Lord correctly!

THEN COMES THE BLESSINGS: The fast connect in the DC, and now will make sense: but most don't know why nor how, because the leaders are not in tune with the laws of nature, which may be found in other books with some discernment's or revelation.

*The only way the will heal itself is through the following: 1. Fasting 2. Semi-fasting (mild foods) 3. Forced elimination. There is no other way. Now you have knowledge to judge and discern any diet out in the world and from books or so called experts on TV shows. You must understand fasting in some form is a commandment; and it be done and this is why.

THE BLESSING COMETH;
"...shall find wisdom and great treasures of knowledge, even hidden treasures; ...and shall run and not be weary, and shall walk and not faint, ...And I, the Lord give unto them a promise, that the destroying angel shall pass them by, as the children of Israel, and not slay them..."

This hasn't been done because of ignorance's.

So, AGAIN, I ask are you really following anything close to this word of wisdom?

http://shermshappenins.blogspot.com/2012/03/word-of-wisdoms-mild-foods-plant-based.html

*Tea's are plants and have been used in all of history to dispense herbs for pleasure, nutrition and medicine...that's a fact! To get up on the pulpit at conference and say, " ...you shouldn't be drinking teas anyways..." shock me!

http://toughertimestoday.blogspot.com/2015/08/caffeine-and-mormons.html

Note: I don't speak for the LDS Church nor do they for me as I speak out and write my blog post for my own views and reasoning's. Others are free to write their own views.
Some will take credit for my, findings as men usually do and copy out parts, but not whole because they are gifted enough to do so.
Again these posts are my opinions using my "gifts" and specific talents (as promised) given to further health and environmental issues in perilous times. (I also use seven gifts of discernment's for that purpose.) Take this and all my posts "as is" then, do your own research...We are not puppets and need not to be commanded in all things...
Have you ever though the word ''WISDOM'' means exactly that, common sense and too wisdom refers to you using your own thinking...not by a commandment of any church! Think!

Scripture history:  And as all have not faith, seek ye diligently and teach one another words of wisdom; yea, seek ye out of the best books words of wisdom; seek learning, even by study and also by faith.

http://www.huffingtonpost.com/news/mormon-caffeine-policy/
http://fox13now.com/2012/08/30/lds-blog-post-says-caffeine-ok-for-mormons/



http://roosterpolitics.blogspot.com/2010/09/eating-of-meat-is-still-not-wise.html What happen? Can't you tie in these scripture for yourselves?
What the LDS church said about the word of wisdom and coffee etc

Every culture has it's own version of Potato cakes, or Fritter etc. Here is mine plus, I added the vegan the Hanukkah version. It has photo's (I wash a bit of the starch out, however, not all. Some starch is needed for the glue that keeps it altogether instead of using eggs.)
http://shermsrecipes.blogspot.com/2011/12/irish-potato-cakes-bake-or-fried.html
and this link
http://shermsrecipes.blogspot.com/2011/10/best-patato-cakes.html
VEGAN HANUKKAH JEWISH HOLIDAY

Potato cakes: is a vegan potato recipe. Home cooking...left over mash potatoes can be used with the recipes.
Comments Are Always Welcomed.....Please do not COPY posts OR PARTS FOR; any other "BLOG POST"... this is not ALLOWED....only 4 PERSONAL USE AND, THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.Site Meter

CHOCOLATE TOFU CHEESECAKE

THEIR ARE TWO DIFFERENT RECIPES; ONE MORE VEGAN THAN VEGETARIAN.
A tofu cake sounds better than an legume or bean cake...right


Crust:
1 1/2 cups chocolate graham cracker crumbs
2 tablespoons sunflower oil
1 tablespoon coffee liqueur
Cheesecake: The idea is to switch the usual cream cheese to tofu. The coffee liqueur makes it a richer choc. taste but not necessary.
8 ounces organic firm tofu (more fiber the better)
1/2 cup part-skim ricotta cheese
4 ounces light cream cheese
1/3 cup maple syrup (Agave, date sugar, honey no fake sugars...)
2 whipped egg whites
1 egg
3 tablespoons coffee liqueur
1/4 cup cocoa powder
Preheat oven to 350 degrees F.
Mix the graham cracker crumbs with the canola oil and 1 tablespoon coffee liqueur. Then press into a 9-inch spring form pan.
In the bowl of a food processor, combine all remaining ingredients until smooth. Spread over the crust and bake for 1 hour. Chill in the refrigerator overnight before serving.
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 1 hour
Yield: 8 servings
Nutrition Information Nutritional Analysis per serving Calories 292 Fat 13 grams Saturated Fat 4 grams Carbohydrates 32 grams Fiber 1 gram
..............................................................................................................
SUBSTITUTE FOR ABOVE Filling: Vegan's Recipe
10 oz. barley malt-sweetened chocolate chips or other vegan chocolate chips
2 - 12.3 oz. packages of Mori-Nu Silken Style Tofu, extra firm
1/4 cup maple syrup
1 T. vanilla
1/8 t. salt
.....................................end
*Crust: vegan style
1 1/2 cups graham cracker crumbs (approximately one sleeve crushed)
3 T. cocoa powder
1 T. unbleached cane sugar
1/2 cup safflower oil
.............................................................
*Variation for a plain tofu cheesecake - substitute a filling made with the same amount of pressed tofu, 1 cup unbleached cane sugar, 1/4 cups lemon juice, 1/4 cups safflower oil, 2 t. vanilla, and a pinch of salt. Bake as directed above.
Friday, ‎09 ‎December, ‎2011
http://www.fourgreensteps.com/community/recipes/bread/gluten-free-whole-grain-bread Gluten Free Bread. This site has good bread recipes.
Comments Are Always Welcomed.....Please do not COPY posts OR PARTS FOR; any other "BLOG POST"... It's not ALLOWED....only 4 PERSONAL USE AND, THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.Site Meter

SOYBEAN AND WHEAT SNACKS (fiber treats)

Do you have soybeans in your food storage to make soy milk, flour or beans? Lots of fiber and protein; ¼ cup is approximately: 8 grams of fiber in this snack recipe, and 78 calories. Simple to make and very expensive at the markets.
Ingredients: Soybean Snacks...Other beans can be substituted like garbanzos i.e. and flavoring herbs.
INGREDIENTS:
2 cups organically grown soybeans
4 cups water
Cottonseed oil, sunflower, corn or etc. for deep frying
Sea salt
Makes 6 cups
1. Wash soybeans and drain. Remove any discolored beans. Put the washed soybeans in a container with a lid and pour the water over the beans. Cover and soak overnight.
2. Drain the soybeans thoroughly and spread them out on towels to dry at room temperature.
3. Heat the oil in a deep fryer or deep frying pan to 250 degrees. Then add 1 cup soybeans and fry for approximately 20 minutes, or until lightly browned.
4. Remove from the oil onto paper towels to blot or remove excess oil.
5. Salt very lightly (try one and adjust)
6. Cool completely before putting in bowls or jars. Store in a jar with a tight fitting lid.
7. If you want them crisper, place on cookie sheet in a 350 degree oven for about 10 minutes, or until they reach desired crispness.
………………………………………………
Another fibrous snack is; CRUNCHY CRACKED WHEAT
2 cups chicken stock
½ tsp. Salt (approximate amount if no salt in the chicken stock)
1 cup cracked (same as Bulgar) whole wheat
Makes 3 cups-½ cup = 7 grams of fiber and 80 calories.

Comments Are Always Welcomed.....Please do not COPY posts OR PARTS FOR; any other "BLOG POST"... this is not ALLOWED....only 4 PERSONAL USE AND, THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.Site Meter

NUT BURGER (high in fiber)

I’m into fiber, as most diabetic’s, or like the others that are prone to this disease should. We eat too much sugar (corn syrup especially) will raises blood sugars higher than regular beet sugar. We never had the weight problems in grandmother’s day, only since we’ve switch over to aspartame and corn sugars now call glucose sugar. In other words; means, when anybody’s blood sugar gets high, diabetic or not, they become uncontrolled, ravenously hungry. That’s the problem with corn syrup and it doesn’t take much for this effect to kick in.) I try and make most of my recipes diabetic friendly by adding lots of fibrous dishes. Fiber takes the kick out of fatty, sugary meals that dilutes it also. If any food product is low in fiber don’t give it a home! Don’t be a garbage can for any food even, if it’s cheaper. Nut Burgers has lots of omegas and approximately .6 grams of fiber (257 calories) Makes into about 6 burgers. So venture out of boredom with new recipes.
Ingredients:
3 tablespoons butter or corn oil margarine for vegans
¼ cup finely chopped onions
1 cup whole wheat bread crumbs (waste not want not)
1 cup cooked oatmeal (left over?)
1 egg slightly beaten (see egg substitute post if vegan)
1 cup chopped organically grown walnuts (tastier, more nutrients)
½ teaspoons soy sauce (salt)
½ teaspoon thyme
¼ teaspoon sage
Heat the butter or margarine in a cured heavy iron skillet, or spray olive oil. Add the onion and cook till tender. Remove onion and put in a large mixing bowl. Don’t wash the skillet.
Add all remaining ingredients to the onion mixing well.
Form into 6 patties and cook in the same skillet. Don’t turn until golden brown on both sides.
Note:
www.americanbounty.com Almond Crunch
Kashi has 4g of Fiber and 6-7g of Protein, made with grain, nuts and seeds a very good product. Both have no corn syrups. This products’ a little dry. I love and buy their breakfast cereals they keep you up for at least 4 hours… Their waffles are good too 7 grams of fiber. These products are CONSTANTLY OUT OF STOCK!!!
I don’t care for the Kashi crackers though made better than most…too high in price and too hard to chew.

Comments Are Always Welcomed.....Please do not COPY posts OR PARTS FOR; any other "BLOG POST"... this is not ALLOWED....only 4 PERSONAL USE AND, THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.Site Meter

VEGETARIAN TOCOS

http://www.swansonvitamins.com/health-library/recipes/vegetarian-tacos.htm
I've use toco seasoning: some are better than others.
Nutritional Breakdown (per serving):
Calories 143, Fat 5 grams, Protein 10 grams, Sodium 352 mg, Carbohydrates 14 grams, Fiber 4 grams
Use the steitan recipe for ground hamburger (see: HOW TO MAKE HAMBURGER) if you can't get Bob's Red Mill Textured Vegetable Protein (that has 12 grams of protein, more then meat and 4 grams of fiber which meat doesn't have) or/and make your own. I double the steitan batch, made from scratch, then freeze the flavored hamburger for the recipe next time. Fresh lettuce, tomato and white almond cheese or white cheese then top with veg. sour cream.
Visit their Recipe Archive! http://www.swansonvitamins.com/health-library/recipes/?SourceCode=INTE902 Thin Crust Veggie Pizza Black Bean Burger Vegetarian Chili etc...
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AMISH CANDY (hypoglycemic recipe)

Peanut Butter Amish Candy is an old Amish recipe is especially good for hypoglycemic persons. It’s a no-cook recipe and very easy that even a child can make and enjoy it. Use chunky or creamy organic peanut butter and honey with powdered milk. The good news is it helps the sweet tooth and has no corn syrup or aspartame in the ingredients. (If you’re a hypoglycemic person substitute uncooked cornstarch) See more info about this news below. Or, you also can use a part in substituting some protein powder. Make this work individually for your family’s needs.
1 Part raw honey (1/2 cup each)
1 part peanut butter (a needed fat)
1 part powdered milk
Mix this up with your hands. Then make ropes, cut evenly, and place them into a plate in fridge till firm. Wrap up in wax paper or store in refrigerator in a container and tear as needed. I've played with the powdered “milk” part of the recipe by adding a bit of rice protein, soymilk or/and soy protein powder.
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I also added more crunchy real peanut butter in the recipe. After finding this news out about the cornstarch I substituted powdered milk for some raw cornstarch.
Let me explain more about the change in the above basic recipe by substituting some of the powdered milk or all. (Or keep the recipe as is)
Their was a “snack bar” introduce to diabetic’s that claimed to be a “special medical food”. Researchers learned long ago that uncooked cornstarch before bedtime can keep blood sugar stable overnight.
A group of researchers led by Francine Kaufman, MD, director of diabetes center at Children’s Hospital of Los Angeles, found a way to stir the starch into a palatable snack called “Zbar”. “On nights when 79 people with diabetes had one of these candy bars as an evening snack, they had 1/5 as many episodes of hypoglycemia at midnight and 1/3 as many at 7 a.m. than as they did when their bedtime snack was a bar without cornstarch (*abstract, American Diabetes Association meeting, June 1996)
Uncooked cornstarch is very slowly absorbed into the bloodstream, so it provides a slow but constant supply of sugar into the blood-and has the chance of staving off morning or middle-of-the-night hypoglycemia. Cooking the cornstarch won’t do because this-breaks the carbohydrates down into a more rapidly absorbed sugar. Not cooking it will slow all carbs down that is taken in with the candy. Try it and keep a record checking you blood sugar meter if you have one.
Why couldn't you "cap" it? Just use organic peanut butter or other nut butters, cornstarch and/or protein powder. (You’ll have to adjust this for your diabetic or hypoglycemic needs) Roll it in a log, cut up pieces evenly and wrap in wax paper and store in fridge to have handy when needed. (Keep some in purse as needed) It seems to control any problem that deals with lowering blood sugars. Who would have thought? If you have “hypo” problem then add in the raw honey. Keep on hand at all times. You can also keep it in a container and use it as a spread on crackers. The proportion of the nut butters to cornstarch needs to be regulated by your taste and medically needs.
*Note: you can use this same method when adding (sneaking) herbs your child as medicine needs that he/she can’t swallow an herbal pill for their illness. My pet loves the recipe when he has to take his pill too.
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.Site Meter

VEGETARIAN TAHINI NOODLES

This recipe can be done with meat, but is presented here as another vegetarian recipe. Tofu, wheat straiten, (see post), etc. can be use also. Buy vegetables on sale that week if on a tight food budget, Then substitute, when necessary, to varying and adapt this simple good dish. This is the basic recipe.
This recipe also can be more cost effective if you use only about 4 tbs. of chopped meat, (freeze the rest for another dishes, this is a part of a transition to vegetarianism and you may not be there yet. So adapt the recipes.) Stir fry the meat first seasoning the veggies than add in the noodles. However the Bragg's Aminos, Soy (both for salt flavor too) or other such Oriental sauces work just as well and is plenty flavorful.
Asian Tahini Noodles
2 packages Asian noodles (Follow directions on pkg. & drain well.)
1 tablespoon Organic Tahini
1 tablespoon Organic Crunchy Peanut Butter
1/2 cup plain nonfat yogurt
2 tablespoons Bragg Liquid Aminos or Soy but not both at once
1 1/2 tablespoons Honey
1 cup julienned carrots
3 green onions, sliced diagonally
1/4 cup chopped fresh parsley
Mix the liquids; set aside
Quickly saute the veggies, (don't over cook, depend on the vegetables or how thick, keep same size pieces. (Green Beans take longer to cook than zucchini i.e. and should be put in last minute.)
Top with the fresh onion, and parsley
Serve over Noodles
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.Site Meter

IRISH POTATO CAKES, bake or fried

This is an excellent, simple recipe I've use for leftover mashed potatoes. They seem to be better in this recipe if used the next day. (The mash potatoes can be mashed or, whipped with an electric mixer, butter, cream, salt and pepper.) You could add in garlic, bit of parsley if you choose, or add in you favor veggie or vegetarian meat.
Ingredients;
One cup of left-over mashed potatoes
4 tbs. of whole wheat flour
1 egg or egg substitute
Mono oil (olive or safflower oil, with butter) (or, dip in oil and bake in hot oven)
Serving is about 4 medium potato pancakes. (If you need to... double the recipe)

Mix ingredients and let set aside for a bit for the whole wheat and egg to be absorb.
Fry crisp before turning on both sides and last minute add in butter for flavor. Do not turn over till brown. If your potatoes are not creamy enough add more milk if you want a thinner cake.
These are good even cold and none will goes to waste. You can garnish with sour cream
Plain butter and/or with maple syrup for breakfast
Fancy these up with what you have on hand such as chives or onions from your garden for dinner.
For lunch pour basic white or cheese gravy (or white sauce) over potato cakes or (semi home make it with just use cream of chicken, celery or, mushroom soup thinned down with cream or milk.
Basic White Sauce (optional)
¼ cup butter
¼ flour
½ tsp. sea salt
¼ tsp. fresh ground pepper
2 cups milk
In medium skill melt butter blend in flour salt and pepper cook till smooth and bubbly. Stir constantly till mixture boils and thickens. (Or add more milk to thin it our for the following cheese recipe addition) Make 2 cups.
Decrease the butter and flour to 3 tbs. each, or leave as is, add 2-cup cheese (8 oz.) and 2 tsp Worcestershire sauce dash, Tabasco and a dash of cayenne pepper for a cheese sauce. This is good over macaroni too.
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.Site Meter

Making Vegetarian Hamburger

Meat Substitute found in all grocery's. All vegan know how to use seitan in meals. Some just buy the non flavored box in health food stores and add flavorings. It's actually cheaper to make your own. It's nice if you have a bread maker to mix the flour and water to develop the gluten faster. ( Steitan_gluten (8) posts) http://shermsrecipes.blogspot.com/2011/12/vegetarian-tocos.html
Every one should know how to make TVP (or gluten/seitan.) This is a hand version of making this protein from flour. It can be started in a machine. Here is basic knowledge extracting the protein gluten by washing the whole-wheat flour because of the fibers of its bran etc. (other flours will work) then converting gluten to TVP meat substitute. You can make up a smaller amounts once you get the idea and will not even need a method recipe. By the way, you can find the subject on YouTube.
Different varieties of whole wheat have more gluten than others. Hard winter wheat generally has more gluten in it, yet not necessary. (No GMO) Please make sure it's organically grown and not genetically altered and so will it food value, more non allergenic, and taste better. The advantages of making it in your kitchen are your in control of leaving some fiber in, it so much tastier and a better product. Commercial gluten sold in Health Food sections of groceries and health food stores lacks the starch, minerals, vitamin bran and the wheat germ. Their are many methods of making seitan....and recipes. Check YouTube for more ideas to you likings.

FACTS: A cup of raw gluten has 72 g of protein compared to 8.9 grams in milk, 10 g in TVP, 6 g in one egg, 7 g. in one oz. Hamburger patty and in 1½ cups of cooked beans only has 7 g. You can see it’s well worth any effort to process.
12 cup of whole-wheat flour makes into 4 cups raw gluten. 4 cups raw gluten bakes into 9 cups ground gluten (299 g protein) and 9 cups ground gluten cooked is equivalent to 4 pounds of hamburger (325 g protein)
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Hand Method
Mix in a bowl
3 cups cool water
7 cups whole-wheat flour
Note: you could use an electric; bread maker, bread mixer, beater to a point and then knead for about 5 minutes. i.e. Let rest in a ball for at least 15 minutes; in water for 15-30.
Extract (wash) the whole wheat starch, bran under water. When the water becomes less white...your through.
This method is the most satisfactory and very easy. You can do three times as much as the other methods, with very minimum loss of gluten. This hand method will yield 4-6 cups of raw gluten.
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You’ll need:
Running water (cool) to wash away the starch, and bran. This washes the dough with water. You are separating the water-soluble starch from the gluten.
Colander (plastic or metal not a screen strainer to catch loose gluten and to allow some of the bran to go through.
Bowl to save the bran.
1. Cover dough with water in bowl in which you have mixed the gluten. Work dough with your hands to loosen it a bit keeping it together in a ball so you don’t loose it. (This is not necessary when gluten has been worked up with portable electric beaters.)
2. With the bowl or plate under the colander, place as much dough as you feel you can work with in the colander and hold under cool medium tap pressure.
3. Work dough with your hands until it becomes a tough (like bubble gum), elastic-like texture and the water from the gluten comes out fairly clear. You will see specks of bran. Don't expect to get it out completely. (At this stage faster speed with the tap water will take more out more bran if your not interest in saving any.)
Repeat this procedure until the gluten has developed and is out 4-5 washings.
BRAN: As the plate gets fills with ban, carefully pour of excess water. You will probably only need to pour off excess water 2-3 times.
Pour bran into container. Store it in refrigerator. It will keep in the raw stage at least one week. It can be dried too and put in compost.
Let the bran settle first then pour off the liquid. It may be necessary to have thick bran for recipes, so plan here.
Note: You can also save the starch water. When the water gets milky, thicker, and you can see bits of brown bran, pour liquid off into a bowl or jar. The properties of the starch water have nearly all the vitamins and starch from the wheat. Use this for thickenings, gravies, stews, soups, water for plants and even baths and lotions. Bran is cellulose, which means it is roughage. It aids in the muscular action of the digestive tract, thus producing normal elimination. Bran is a natural source of trace minerals and important in the balance of the body digestive system. It's high in phosphorus and potassium.
Cooking with Gluten:
This will make meatballs, patties, tacos, chili, sloppy Joe's, sausages, etc., in casseroles and deserts. More of this will be in the next entry.
And if you’re in a hurry, just buy the gluten flour in stores and do one of the gluten recipes. Instead of adding water to the gluten flour add broths and etc. to flavor.
2. Cooking methods for a ground meat texture
1. Place raw gluten on lightly oiled or greased cookie sheet (It will stick to pan.) Push from the center out and stretch on pan until gluten is fairly even. (Around 1/2'' thick)(Note: this process can be done on top of the stove boiling it in broths).
It will swell). For easier handling, let the raw gluten rest after it has been washed for about 5 minutes. Leave in some of the bran it has a better flavor and is denser.
2. Preheat oven at 350 and bake 15 minutes. By this time it will bubble up somewhat. Twist fork in bubbles and thick-raised areas so as to let out the steam. Cook thoroughly for another 15 minutes. Or until it springs back when you press it.
3. When there are no crisp areas, (and cooled) you can run it through a food chopper or meat grinder on the medium disk, or grate on any shredder (largest holes, or in food chopper, till the gluten takes on a ground meat texture. This can be stored in the refrigerator or freezer. It thaws very quickly. To make meat (gluten) balls some may prefer gluten done on the larger disk.
The ground gluten is use in making: meatballs, patties, and sausages, in casseroles and in some desserts. It also can be an extender or stretch hamburgers etc.
Gluten Steaks, Roast and Strips A Cooking Method For Gluten Steaks
RE: Do the “gluten method” for making the gluten for this steak, roast and strips recipe.
Bake 1-2 cups raw gluten in a greased tin can such as (can stews cans) about 4" diameter or No. 2 1/2 size. This is important if you want a definite meat-like texture for these steaks. It's not necessary if you don't care for a more uniform look as seen below.
These definite steaks three factors are determine by:
1. +Gluten needs to be baked in large can (small cans let it raise too much, giving it a bread-like texture).
+ Gluten needs to be pounded out, but not washed out too much.
+Baked this at a low heat.
2. Place gluten slices in boiling broth. The liquid should just barely cover the gluten. Simmer 30 minutes to an hour. The broth should be almost gone. Press out as much liquid as possible either with spoon, through a strainer, or blot with paper towel. Place the gluten steaks on cookie sheet and in a 300-degree oven to dry out for about 30 minutes. After they have been in 15 minutes, turn them over. At this point, pound the steak with a meat tenderizer hammer (not so hard they fall apart) for cubed steaks if desired.
3. Dip steaks in beaten egg, evaporated milk (or just milk) or mono oil and "bread" in cracker, breadcrumbs, flour, or favorite shake and bake mix. (Flavor here) Then fry in mono oiled pan until browned on both sides and serve with gravy or sauce.
Ground Meat
2. Cooking methods for a ground meat texture
1. Place raw gluten on lightly oiled or greased cookie sheet (It will stick to pan.) Push from the center out and stretch on pan until gluten is fairly even. (around 1/2'' thick)
It will swell). For easier handling, let the raw gluten rest after it has been washed for about 5 minutes. Leave in some of the bran it has a better flavor and is denser.
2. Preheat oven at 350 and bake 15 minutes. By this time it will bubble up somewhat. Twist fork in bubbles and thick-raised areas so as to let out the steam. Cook thoroughly for another 15 minutes. Or until it springs back when you press it.
3. When there are no crisp areas, (and cooled) you can run it through a food chopper or meat grinder on the medium disk, or grate on any shredder (largest holes, or in food chopper, till the gluten takes on a ground meat texture. This can be stored in the refrigerator or freezer. It thaws very quickly. To make meat (gluten) balls some may prefer gluten done on the larger disk.
The ground-up gluten, may need a grinder or food processor is use in making: meatballs, patties, and sausages, in casseroles and in some desserts. It also can be an extender or stretch hamburgers etc.
Chops
Roast Method No 2
First Do the “Gluten Method” (the directions is in this blog)
Then, covering the balls of raw gluten with the beef-flavored liquids to cover. Cover pan with lid and let simmer 8 hours. Be sure it doesn't run dry! This method develops a beef roast-like texture. This can be done on top of the stove or in a 250-oven overnight. This is best served by slicing thin and topping with gravy.
Cooking Methods For Gluten Cubes and Strips
Roll out raw gluten with rolling pin: 1/2" thick for cubes: 1/4" thick for strips. Cut into cubes or strips with scissors. Drop gluten pieces into boiling flavored sauce. This enables the gluten to absorb flavor and hold their shape. Simmer 30 minutes. They will be spongy so you will need to dry them out before serving. Press out liquid and place in 300 oven for 30 minutes or until firm and chewy.
Ideas:
*Place a heavy heat-resistant weight on top of gluten pieces or roast when boiling. The dough tends to float and will not absorb all the liquids evenly.
*Many good stocks are in the health food sections of grocery markets and health food stores.
*Giving gluten a beef flavor: For every 1-2 cups ground gluten add 1 TBS beef seasoning, or 10-15 beef broth cubes.
*Vegetarian Ideas: For every 2 cups liquid add 1 tsp. soy sauce, OR: 1 TB Worcestershire sauce, or 1 tsp. Kitchen Bouquet or i.e. and 1 tsp. raw mono oil such as olive oil. The water ratio is usually 1/2 and 1/2...
Or, For every 2 Cups ground gluten + 4 cups liquid: Add Schilling’s Beef Stew Mix & Mushroom 1/2 package, Lipton Onion Soup Mix 1 package. Schilling’s Beef Base 2 - 4 TBS, Bouillon Cubes 2 (powder them), Wyler's Chicken Soup Base 4 TB and Colgins' Hickory Liquid Smoke 4 oz. (it give a barbecue flavor) and there are many other flavors.

Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.Site Meter

PEANUT BUTTER TREATS; CANDIES

In this blog I favor recipes that are made organic and natural as possible to healthy and happy. (I do fudge on organic sugars my parent always ate some sugar, not a lot and that generation never had the over weight problems we have now.
However, corn syrups are this generations bad habits. As corn syrup is going down on wall street but not our weights. So, I never fudge on corn syrups, because it causes you to eat the whole thing and more even, as corn syrup increases the appetites and causes weight gain in our children. All candy is made with corn syrup!
You might know, the other reason is we do like deserts and we need them once in a great and so we need to have good recipes on hand with out the corn syrups. I use only ORGANIC peanut butter, no fake sugars or half the sugar in recipes, salt i.e.. The photo shows the recipe of just using peanut butter, powder sugar, then freeze it, add stick and dip in warn melted chocolate then re-freeze for another healful treat. (Truffle recipe can be adapted here too.) Try the cheese fudge recipe then dip the cooled fudge; roll in balls then dip in melted chocolate. (see dipped strawberries for the dip choc. recipe.)
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From: Brook Carn's Peanut Butter -White Chocolate Cookies
2 lbs. good quality white chocolate Guittard or Ghirardelli vanilla chips work great, or Hershey's dark with no corn syrup added. Don't use the cheaper varieties, they won't melt correctly.)
1 c. chunky peanut butter
3 ½ c. rice krispies (try another cereal after you experiment with krispies)
2 ½ c. dry roasted peanuts
2 c. miniature marshmallows (Marshmallows at the HFS are not made with Corn Syrup)
Melt the white or dark chocolate in a large microwave safe bowl in 1 minute increments until smooth. Add peanut butter and stir until totally combined. In separate large bowl combine rice krispies, peanuts and marshmallows.
Pour chocolate mixture over the cereal mix and fold together until combined.
Drop by tablespoonful on parchment paper. Let cool completely.
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RE: Stephanie Younger's Peanut Butter Mousse
3 ounces cream cheese, at room temperature
1 cup confectioners' sugar
1/4 cup milk
3/4 cups creamy peanut butter
2 cups heavy cream(cold)
1 tablespoons vanilla extract
Using a mixer whip the cream and vanilla until stiff peaks form. Put in the fridge. Cream together the cream cheese, sugar, milk and peanut butter. Fold in the cold whipped cream. It may take a while, but it will come all together and create a creamy smooth textured mousse.
Refrigerate until very cold.
Serve Peanut Butter Mousse as an elegant dessert on its own or use it to turn ordinary chocolate cupcakes into an extra-ordinary dessert. Here's how:
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Chocolate-Peanut Butter Cup Cupcakes
2 c. all purpose flour
1 t. baking soda
1/2 t. baking powder
1 t. salt
6 T. good quality cocoa
1 1/2 cups granulated sugar
2 eggs
1 t. vanilla extract
3/4 c. vegetable oil
3/4 c. cold water
1/2 c. sour cream
1 c. chopped peanut butter cups
Sift together the flour, baking soda, baking powder, salt, cocoa and sugar. Set aside. Cream together the eggs, vanilla, oil, water and sour cream. Slowly add the dry ingredients and mix until well combined. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 18-20 minutes. Cool slightly, remove from pans and set on cooling rack to cool completely. Make mousse.
To assemble:
Remove wrappers from cupcakes. Cut cupcakes in half. Pipe mousse onto the cupcake half. Place the top half of the cupcake over the mousse. Pipe more mousse on the top of the cupcake. Sprinkle with crushed peanut butter cups.
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From: Rachel Henrickson's Peanut Butter Truffles
1 c. organic peanut Butter
6 T. butter, melted
2 c. powdered Sugar
16 oz chocolate (optional,almond bark)
Mix peanut butter and butter together. Slowly mix in powdered sugar.
Cover with saran wrap and chill over-night.
Shape peanut butter mixture into 1" balls.
In sauce pan, melt chocolate over low heat. Stir constantly until smooth. Remove chocolate from heat and cool slightly—30 seconds to 1 minute.
Dip peanut butter balls into the chocolate.
Place on wax paper. .Let stand until firm.
If you haven't already noticed, I use recipes to teach. Rarely will my readers get recipes with no notes added. This is why.
Comments Are Always Welcomed.....All rights reserved; Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS," books or media... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.Site Meter

Organic Olive Oil Vineigrette

I've spot lighted good buys once in a while. Your area may not carry this product but there are other companies that have close copy of the same product. We must read labels. Even Labels are misrepresented. It have glucose sugar instead of corn syrup or/and corn and maple syrup, a play on positioning of words.‎ I did a post on olive oil to read of its healing powers hoping readers will to go in a more healthy direction than the corrupt salad dressing on our fresh salads in grocery stores.
http://shermsrecipes.blogspot.com/2011/11/mother-natures-oil-that-heals.html
I got the first one for 50 cents on sale, or I would have missed it. I was so impressed with it that it’s now my stable foods, named; ORGANICVILLE; OLIVE OIL AND BALSAMIC A VINAIGRETTE. [2 TBSP has 11 g. fat (good fat), sodium 140, carbohydrates 1 gram, sugar -is AgaveI was about to run out and love the flavors, so I added extra virgin olive oil to the rest left in the bottle. Wow… what a discovery; it tasted even better.
http://organicvillefoods.com/recipe-categories/salads/
11/‎29/‎2011 Site Meter

FIBER BREADS FOR DIABETES AND WEIGHT ISSUES

High Fiber-weight-& blood sugar levels "The Cure Conspiracy” is all about medical myths and alternative therapies with their ideas of so-called natural remedies. However it’s marketed and paid by the medical establishment. It says” Medical Publishing”. I wanted to see what so call cures they had and what they actually knew. I did find some new information they knew about fiber that I needed. FIRST;
“Phyllium for diabetes”  SwansonVitamins.com has the best price?
This fabulous seed and fiber controls blood sugar. It talks about “Metamucil” and how it helps to regulate your blood sugar and cholesterol levels. “…”Psyllium” can help knock out diabetes...”
How it works: The herb is from the husk of psyllium seed. It’s the psyllium that forms a gel that slows the digestion of foods as it moves through your system. And because it will take longer to break down carbohydrates and you absorb glucose in the bloodstream insulin has more time to convert glucose into energy.
What about Cholesterol? Studies show “psyllium” LDL cholesterol levels up to 13 percent. It lowers blood sugar levels by almost 20 percent, (Studies done by Veterans Affairs Medical Center, Univ. of Kentucky) gradually increase it to 10 g. a day for eight weeks.


{SO, the FDA to approve the following health claim: “Diets low in saturated fat and cholesterol that includes soluble fiber from psyllium seed husk which may also reduce the risk of heart disease.”
Did you notice that “MAY”? What do they really know? Does the FDA know how to cure anything? Doctor’s don’t nor science or, if they did they wouldn’t be dispensing drugs to stop symptoms. So how can they make claim that any other of their approved alternative means cannot or “may cure?” We could get rid of our National Debt by getting rid of this useless organization that every year changes the food pyramid…because they don’t know for sure! And we’re paying them mega bucks to KNOW!}

Just “3 teaspoons a day does the trick” Metamucil has 3g fibers per rounded tsp. (sugar in product I don't care for)
Here another quote from the book; …”Just one teaspoon, or about 5 grams, with water three times a day before meals can help reduce blood cholesterol levels and control blood sugar levels in diabetic’s…” Dosage is just quoting what the book says. I don’t know I use psyllium. It’s easier but you do have to be careful. Follow directions on the bottle exactly.

My question is…is it the fiber or the herb psyllium seed? So I’ve been studying more on the subject. Did you know the “Word of Wisdom Diet” or mild plant food diet and/or (semi-fasting diet are all very fibrous plant diets? (See posts)
http://shermsorganicnews.blogspot.com/2011/11/facilitating-and-reverse-diseases.html
If you got this route:
More in this book about Fiber.

The author says to “slim down with roughage”. (That’s doesn’t include meat nor dairy/eggs) That’s not exactly news or is it?

We get plenty of fiber from fruit, vegetables and whole grains naturally IF you eat some in three meals and snacks. His message is the same as above. Soluble fiber dissolves in water and becomes sticky in your digestive system. (Metamucil method?) It slows down glucose absorption and helps lower cholesterol. The insoluble fiber doesn’t digest and act as a broom and cleans out pocket or plops in your colon. This insoluble fiber moves more quickly through your intestines keeping you regular. Both type of fiber are very important.

The secret is it naturally block out calories from foods. (White bean are now concentrated and popular for this purpose, and many other fibrous pills in health food stores i.e.) “…just add fiber to you diet and watch the weight melt away…” Fiber adds bulk with less or no calories from the fiber making one feel satisfies and not hungry.
According to the USDA increasing fiber decreases digestibility of protein and fat so you’re ending up absorbing fewer calories. The latest fad is white bean extract for diet pill to stop the absorption of fat.
Fiber absorbs water and swells this makes you feel full. The soluble fiber even slows the movement of the food throughout you upper digestive tract so you will feel full longer.

A study at the University Of Kentucky College Of Medicine, 24 men ate canned beans (an excellent source of fiber) for three weeks. Even while consuming the same total number of calories they lost weight and it lowered their cholesterol too.

Geriatrics should get 20-30 g. fibers (It seems a bit much when actually doing this. I do this idea at a different pace; it can be too much fiber for some. Try at least one good fruit and/or vegetable before meals with whole grain choice every meal and for snacks. This works out better doing it all naturally with real foods than pills. Fruit (apple) or salad i.e. before you eat serves as a natural carb or starch blocker. It came from the same idea as white kidney bean (bran 1 gram), (Phaseolus Valgaris), but whole food are more livable and natural. It’s exciting to eat again. You’re always full and never hungry.

(Younger generation maybe 25-30 grams of fiber a day to stay healthy.) a word of caution is slowly…. too much too soon can lead to gas and bloating. Drink with lots of liquids.

I’m now trying the plant-food fiber idea again to my diet, but metering my blood sugar and doing the idea a bit differently. (I just took added pills before?) You know what they say, “a little bit of knowledge may kill you.” So here’s a bit more adding to what we already know about fiber. Now you’ll need to get out all those old diet encyclopedias and fiber book out that are now out of date. I lost the 5 lbs. I gain in one week? Go figure! For six months in my diet, I took too much of a detour dropping the idea of fibrous foods in comparison to all the added tofu that has no fiber. I either stayed the same then finally gain 5 lbs. I knew I was off somewhere. So I went back to more fruits, vegetables, legumes and grains. There you go….what was missing…
HIGH FIBROUS FOODS: AVOCADO'S, LEGUMES, AND DOUBLE FIBER grain BREADS (5-6 grams a slice.) scrutinize labels on breads, most are not as complex as you might think. The photo brand has some white flour in their brands cleverly hidden. Be fussy your not a garabage can!


Image result for ezekiel bread trader joe's  I enjoy the whole line of Ezekiel Breads. Made with no flour (sprouts, legumes sprouts i.e.) Mostly found at health food stores. (balances out protein and fiber)


DOUBLE FIBER AND HONEY BY GREAT GRAINS bakery. This bread has 6 g fiber per slice and 24 g whole grains no high fructose or corn syrups, however it has some white flour hidden....is it worth the fiber? You be the judge. Very tasty hum mm m (I do loose weight on it if...I get all the fiber needed for the day...go figure!
I switched from this one to 5 g fiber and to  balance out the use of fiber in using 5 g protein. (Get the one lowest in sugar) I found two different brands at Wal Mart.
Wednesday, May 03, 2006
Papa's Organic Mega Seeds bread is a good bread if in your area
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RED POTATO SALAD & VEGETABLES

Red POTATO SALAD
A method recipe, add in egg i.e. if you like them in your potato salad. But, this recipe differs because it uses our FRESH garden herbs and your chosen vegetable.
INGREDIENTS
- 5 cups (about 1-1/2 pound) red-skinned potatoes, (has less starch-flavor differs) cut into 3/4-inch cubes
- 1/4 cup olive oil- 1/4 mayonnaise
- 1/2 cup low-fat buttermilk
( 3/4 teaspoon basil, curly parsley, celery seed or dried celery, dill, mustard seed etc. (if you don't like these herbs choose the one you like, top with paprika, )
- or, 3/4 teaspoon dried thyme leaves
- 0r, 3/4 teaspoon dried marjoram leaves
- 1/8 teaspoon celery seed or add in tiny cube celery bits
- 1/4 teaspoon salt, or to taste (optional)
- 2-3 drops hot pepper sauce (optional)
- 1 small cucumber, peeled, seeded, and cubed (veggie choice might be?)
- 2 tablespoons chopped chives, green onions or Red onion.
DIRECTIONS
In a small pot or very large saucepan, combine the potatoes with 1 quart of boiling water. Cover and bring to a boil again. Reduce the heat, and boil 9 to 14 minutes. Do not overcook. Cool in a
colander under cold running water. Drain well and cool down.
Meanwhile, place all the liquids and mix the mayonnaise in a large serving bowl. Slowly add the buttermilk, whisking until smooth. Stir in the some basil, thyme, marjoram, celery seed, salt (if desired), and hot pepper sauce. Stir in the cucumber and chives. Gently stir in the cooled and drained potatoes.
Serve warm, or cover and refrigerate 1 to 2 hours, or, cool in the freezer for 15 to 20 minutes. Cover and refrigerate. Leftover salad will keep in the refrigerator for 3 to 4 days.
Nutritional Information Per Serving (1/2 cup): Calories: 68, Fat: 2 g, Cholesterol: 2 mg, Sodium: 45 mg, Carbohydrate: 12 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 2 g Diabetic Exchanges: 1 Starch
Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.Site Meter

BOW PASTA SALAD (VEGAN)

This is one of my favorite vegan recipes that's healthy, quick semi-homemade and only has five ingredients. It’s a method recipe because you’ll have to adjust the amount of macaroni to the amount equal to your family size. (Read package suggestion on amounts and timing. Then I eye ball the portions to each ingredient. It’s simpler than it’s sounding.
1. Best olive oil you can buy.
2. Chopped Olive (sm. can)
3. Sea salt (to salt the boiling water; then add ;)
4. Organic Bow macaroni (farfalle)
5. LA Mexicana Mild Salsa (which has freshly chopped tomatoes, onion and sweet pepper) Get this one if you have it in your area or another, fresh and not overly cut or blended ingredients.
Boil the bow macaroni for about 15 to 20 minutes; drain; toss with olive oil over the macaroni; cool down then set aside to cool completely with more oil; Cover with plate so the macaroni will not dry out. Next ,add in the olives and mild salsa to your liking.
When I made this up...I had no fresh herbs...try some chopped curly parsley. BOW MACARONI IS ONE OF THE HEAVIER MACARONI'S, and is GREAT as a substitute for dumplings, which also makes this a heavier meat sub. salad. Be careful or it could loose the light side of the dish.
http://shermsrecipes.blogspot.com/2011/11/organic-olive-oil-vineigrette.html
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.Site Meter

ORANGE JULIUS BEVERAGE

I’ve made this Orange Julius for years… 1 (6 oz) can frozen orange juice, 1 c whole no hormone milk, 1 c water, 1/4 c sugar, less taste first then add more, 1 tsp. vanilla, 10-12 ice cubes, and 1 banana (is optional). Blend to make 2-3 servings!
......................
6 oz. frozen orange juice concentrate (substitute other fruit juices)
1 cup milk
1 cup water
1/2 cup sugar
1 tsp. vanilla extract
8-9 ice cubes
1. Combine all ingredients except ice cubes in blender.Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.Site Meter

AMERICAN INDIAN FRY BREAD

Make them to take along on hunting or camping trip. They're economical, simple to make and no yeast. below is a link that has photos for each process. Unfortunately I have no clue what paper this was from for credit, where credit is due. Their isn't one recipe for fry bread try many until you find one that suits your niche.
Ingredients:
4 cups unsifted flour
1 teaspoon salt
3 teaspoons baking powder
1 1/4 cup lukewarm water
And a good oil to fry in...
Mix thoroughly all dry ingredients thoroughly.
Add water and thoroughly knead.
Cover and let stand 10 minutes.
Roll dough into balls about 2 inches in diameter and roll out flat with a rolling pin into a circle.
Cut two slashes in the center of the circle and ease it gently in to the hot grease in a frying pan.
Fry the dough until both sides are browned.
Serve with salt
(OR - for desert, it's so delicious with honey, or sugar and cinnamon! Enter the danger zone at your own risk!!!)
Makes 10-12 servings.
http://thepioneerwoman.com/cooking/2011/10/indian-fry-bread-and-indian-tacos/ with photos and oil temperature i.e.
NAVAJO'S FRY BREAD....
http://shermsrecipes.blogspot.com/2010/09/flour-tortillas-navajo-fry-bread.html
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.Site Meter