WONTON RECIPES (Won Tons)

Best Wontons Ever!
I LOVE wrapped foods and here is one of my best. I use to make won tons about twice a year, mostly when the family comes home. They are one of my family's favorite. When I want my car inspected free, the mechanic will trade for my won tons. Everyone says mine are the best they've eaten . Over the years I've made them easier making them more my style. I still roll them up like cigar because that was the way I was taught by a Vietnamese family. (see recipe #2, is mine) Make a tamale stand, that where in Arizona I learned to like tamales, anything wrapped!
Vegetarian Chinese Wontons Recipe These deep-fried won tons are stuffed with mashed bean curd. Vegetarians who don't eat egg can substitute 1 tablespoon oil/flaxseed for the beaten egg.
Won tons 1
Makes about 45 - 50 wontons
1/2 cup mashed firm tofu
1 green onion, diced
4 water chestnuts, chopped (optional)
2 tablespoons shredded carrot
1 bok choy leaf, shredded
1 egg, lightly beaten (or leave out)
1/4 teaspoon salt
Pinch of pepper
1-tablespoon soy sauce
1 teaspoon granulated sugar
2 teaspoons minced ginger
1-teaspoon sesame oil
45 wonton wrappers, or as needed
3 to 4 cups oil for deep-frying, as needed
Hoisin sauce or soy sauce for dipping, as needed
Drain and mash the tofu. Wash and prepare all the vegetables. Lightly beat the egg with the salt and pepper. Combine the mashed tofu and vegetables with the egg and seasonings.

Heat the oil for deep-frying while you are wrapping the wontons. The oil should be heated to between 360 and 375 degrees.
Fill the wontons; lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges. See: directions on wrappers.
*Wontons 2
The measurements of the ingredients are like eyeballing your salads that you make up. This is more a method than a exact recipe. Lastly, add a compliment to it with a meat flavor. This idea will help in keeping them light, and not full and heavy.
Mix: Chicken, turkey sausage, or sausage and hamburger *(1)
Bean threads *(2) (read directions on package)
Shredded, cabbage *(3)
Shredded carrots (packaged)
Green onions or chopped onion, or scallions
2-3 clove chopped garlic
2 TB minced fresh ginger (now come ready in jars)
About 2 cups of Safflower, Grape seed oil or a good oil.
Salt, pepper to taste
Hoisin or soy sauce for dipping (or Sweet and sour)
Won Ton wrappers 1 pkg., depends on your family size
*(1) If you can't find chicken sausage, use ground turkey or chicken and add the spice "Sausage Seasoning" If you use beef-half the beef with pork or it will be too heavy. Only use enough meat to season the vegetables sticking it all together. Use very little as possible, not even a pound just a taste of it as a seasoning. Don't use all hamburger because it's too heavy. The rest is vegetables with a package of bean threads. Always use fresh culinary herbs in recipes. I "eyeball" Swiss chard (if added) in this recipe just for color and giving my family some fresh greens. Other vegetable could be added. Remember mix all ingredients in a large bowl like a salad. Left over freeze for another day. If you have company there will be no left over. This is more a method recipe.
**You can use about 1/2 cup of pressed, (flavored) firm tofu or meat substitute instead of meat
*(2) Soaked bean thread in hot water then cut with scissors or a quick chop on pulse in a food chopper. Using bean thread keeps the won tons light. I wouldn't make them without. I buy a big package once a year that has 4-6 bundles inside. Only use one in the package and read the directions on the package, don't do this recipe without the bean threads it keep the Won Tons light.
*(3) Shredded cabbage and carrots are now in packages. It makes up faster and easier. What you don't use I freeze and use later in vegetable soup or broth cooking. You can also chop bok choy leaf shedding it instead of cabbage

Dip: Broil 2 sweet red pepper, charcoals broil them and place in bag to sweat when cool then peel. Chop in food chopper or blender; add fish or the Hoisin sauce to taste. Add a little honey if you want it sweet. And if you don't like fish seasoning, season with soy or Lea & Perrin Worcestershire sauce. Very good dip! Great on Spring Rolls.

To fill won tons, lay a wrapper in front of you so that it forms a diamond shape. Wet each corner with water. Place about teaspoon in the center and bring the two middle sides together (east and west) over filling and seal. Roll from the bottom to the top like a cigar over the rest of the wanton. (Or, Read direction on wontons package. Seal and fry 360 degrees.
Omega-3 is Essential to the Human Body

For Crab Wontons 3Use this filling
8 ounces organic cream cheese
8 ounces fresh crab meat or canned crab-meat, drained and flaked
1-teaspoon red chopped onion
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon soy sauce
Freshly ground black pepper (optional)
1 green chopped onion (or chives)
1 large clove of garlic
*Can sub the imitation crab or leave out. See on package of won ton wrappers instructions for rolling Won Tons.
Deep fry until they are golden brown, about 3 minutes turning once. Remove and drain on paper towels.
* I make this once or twice a year plus, it's one of my family's favorites.

Won tons made just with finely shredded cabbage (in the salad section of your grocery store,) and fresh graded ginger quick style and is great tasting. Add in one package of "bean thread" which make it exotic. http://toughertimestoday.blogspot.com/2016/06/single-moms-start-cooperative-business.html

CRESCENT: APPLE DUMPLINGS

by Ree | The Pioneer Woman: APPLE DUMPLINGS IN CRESENT ROLL.

Desserts are great if you calm down, hold back on the sugars. Agave in place of soda and sugars for some individual taste's. I have Blood sugar problems and life can be a balancing act in cooking. I  change the sugar for my weight issues. Vegetarian foods and, I don't use Ice Cream's much at all.

Webpage

Apple Dumplings

Prep: 10 Minutes	Level: Easy
Cook: 40 Minutes	Serves: 6

Ingredients (I half the recipe for singles/one i.e.)

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls (more: http://www.buzzfeed.com/christinebyrne/crescent-roll-me-away#.sjmNLK6E9j)
• 2 sticks Butter
• 1-1/2 cup Sugar (1/2 cup Stevia_ Pure) Don't use Trivia
• 1 teaspoon Vanilla
• Cinnamon, To Taste or, apple pie spice
• 1 can (12 Oz.) Mountain Dew Soda or, use Stevia Mt.Dew soda (HFS)

Preparation

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with whip cream (diabetic or watch weight) ice cream, and spoon some of the sweet sauces from the pan over the top. If using Ice Cream add lesser sugar.

 

I have 2 more pounds taking off for my 4th 50 lbs. to be gone. I'm getting excited.

HEALINGS: CABBAGE SOUPS (for weight)

Healing Powers of  Cabbage Soup and, Cabbage Roll Soup

• 30 m (time to prepare)           
• Cook 45 m or, less if you like           
• Ready In 1 h 15 m

Add potatoes or/and white beans for more fiber

          

Due to the garlic, however, it might be a good idea to be sure that everyone around you eats it, too!"

Ingredients

• 3 tablespoons olive oil  (coconut)
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 2 quarts water
• 4 teaspoons chicken bouillon granules  or, left  over chicken bones works for medicine                         

• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/2 head cabbage, cored and coarsely chopped
• 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

Directions

1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
2. Stir in water, bouillon (STOCK), salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
4. ( Save chicken bones by freezing them for this receipt and other soups)or, use broth that have no chemicals.)

Cabbage for weight loss has been about forever. Soup  fat burning?



Cupboard sauerkraut
In a qt. jar you can tighten to seal jar
top with shredded cabbage 
cover with water
add salt
Cover with lid
shake as you go by (once in a while i.e.)
done in abt 14 days
refrigerate and eat once a day (probiotic)
If looks bad...toss
===================
Sources:
https://en.wikipedia.org/wiki/Cabbage
http://www.nutrition-and-you.com/cabbage.html
http://www.sciencedirect.com/science/article/pii/S0924224400000625
http://www.sciencedirect.com/science/article/pii/S1756464611000843
http://nutritionj.biomedcentral.com/articles/10.1186/1475-2891-2-7=

PEANUT BUTTER AND BREAD PERFECT; PROTEIN

 Lentils such as: Peanut butter and bread make a complete protein.  100 g of peanut butter has 25 g of protein, 100 g of beef has 22 g of protein.  Most people need 30-60 g daily depending on weight. There are so many sources of protein.  One of the best complete proteins is lentils, as you get minimum fat  and lentils can be cooked in 20 minutes using a cheap Walmart pressure cooker or, on the top of stove.

If you want to become a vegan, lentils are one of the best sources of fiber, energy and protein.  When we eat cooked lentils 2-3 times a day in portions of 150-300 g, we get 40-80 grams of protein with all 9 essential aminoacids we need each day even if we are an athlete.  We also get 36-72 g of fiber a day, more than most people get from all their foods. Most adults need 40-60 g of protein a day.  We also need about 70 g of fiber for best prevention of diabetes, digestive tract issues, colon cancer and heart disease.  Lentils have almost no sugars, lots of fiber that regulates blood sugar, cholesterol.  They have the lowest level of phytic acid among beans, nuts, grains and legumes, the lowest oxalate level (20 times lower than spinach) among legumes, nuts and grains.  

Soaking lentils for 10 hours in hot (60 centigrade) filtered water is a good idea, as it removes 90% of the phytic acid known to cause problems.  Eating processed foods means eating a lot of phytic acid, since they don't soak grains/soy before making breads, tofu, etc.  Phytic acid can cause mineral deficiencies.  You can use a pressure cooker (they got those at Walmart for $80), it takes 20-30 minutes after soaking to cook them, that way you just press a button and it stops by itself.

A popular myth has been as such:  "to get complete protein you need to eat rice and beans or rice and lentils, if you eat only lentils you are screwed".  The myth means that "if you eat 100 g of cooked lentils and 100 g of cooked rice you get higher protein quality (more of the essential 9 aminoacids) than if you eat 200 g of cooked lentils".  Below I will prove this is totally false and a total aberration.
Let us look at the science data now.  100 g of cooked lentils and 100 g of cooked rice contain the following amounts of the 9 essential aminoacids, according to

http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5712/2

http://nutritiondata.self.com/facts/legumes-and-legume-products/4338/2:

COOKED LENTILS VERSUS COOKED RICE

1.  Methionine ► 77mg/100g lentils vs 63mg/100g rice
2.  Valine ► 448mg/100g lentils vs 164mg/100g rice
3.  Histidine ► 254mg/100g lentils vs 63mg/100g rice
4. Tryptophan ► 81mg/100g lentils  vs 31mg/100g  rice
5. Leucine ►  *654mg/100g lentils vs 222mg/100g rice*
6.  Isoleucine ► 390mg/100g lentils vs 116mg/100g rice
7.  Threonine ► 323mg/100g lentils vs 96mg/100g rice
8.  Lysine ► 630mg/100g lentils vs 97mg/100g rice
9.  Phenylalanine ► 445mg/100g lentils vs 144mg/100g rice

As science tells us in the 9 lines above, eating 200 g of cooked lentils provides you with a far more complete protein than eating 100 g of lentils and 100 g of rice.  Eating rice is not needed for vegans or vegetarians, since you don't normally soak it, get loaded with phytic acid, get far less fiber and far less protein.  The world should cultivate more lentils and fewer grains and beans.  Why?  Because grains and beans are harder to digest (some grains are as easy to digest as lentils) and have 3-5 times more phytic acid.

Even when you look at 6 other aminoacids, that are sometimes harder to make by the body in certain sick people, lentils beat rice:

1.  tyrosine ► 241mg/100 g lentils vs 90mg/100 g rice
2.  arginine ► 697mg/100g lentils vs 224mg/100g rice
3.  proline ► 377mg/100g lentils vs 127mg/100g rice
4.  glycine ► 367mg/100g lentils vs 122mg/100g rice
5.  cysteine ► 118mg/100g lentils vs 55mg/100g rice
6. glutamine ► 1399mg/100 g lentils vs 524mg/100g rice

Eating just 1 pound of cooked lentils  spread at 2-3 meals will provide you with 45 g of protein.  Add tomatoes, cucumbers, spinach, carrots, etc and you get a lot of healthy nutrition, all the fat, protein and complex carbs needed without sugar overload you get when eating sweet fruits.   Lentils have far more fiber than most fruits and veggies we eat without the simple sugars fruits and veggies have.

Just so you know, as you can see at the same website, aminoacid score of lentils, 86, is higher than milk, 85 ( http://nutritiondata.self.com/facts/dairy-and-egg-products/69/2 ), so another myth is busted.  As you may have read in other articles, some say 77 mg methionine is a little low, but if you eat 3 portions of 300 g of lentils, that's still a huge 700 mg a day from lentils alone.  However, Eating foods low in methionine helps to extend lifespan in rodent test subjects, according to a study published in a 2009 issue of “Medical Hypotheses.” Reduction of methionine dietary intake from 0.86 percent to 0.17 percent increased the life span of rat test subjects by 30 percent, according to a study published in a 1993 issue of “The Journal of Nutrition.”

People in Uganda, before the western diet came along, didn't have any heart disease http://www.ncbi.nlm.nih.gov/pubmed/13375489 - one case found only in 1956 in a guy who started eating junk food), none at all and were known worldwide for that - and they ate 80 g or more of fiber from whole plant sources, more than the other countries.  Once the junk diet rich in meat, eggs and cheese came along, with zero fiber and lots of animal fat shown to trigger diabetes that speeds up heart disease, heart disease became the number one killer - which shows our so called "progress" is often really stagnation, replacing one disease with another.

Instead of choosing a cheaper, easier diet of whole plant foods, we spend trillions of pills to lower our blood pressure and use 160 times more land to grow cattle and 200 times more water too.  It's just mind boggling.  The stone age didn't end because of a shortage of stones, nor does the meat age need to end because of a shortage of meat.

For more on why veganism makes sense, see
https://plus.google.com/+AlexP/posts/8QfnfNqjUvn AUTHOR

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Alex P's photos

Late night snakes by Woman's Day

APPLE PIE CRESCENT ROLLS

Apple Pie Crescent Rolls  (By Life Tastes Good)

Ingredients

• 1 med/lg apple, peeled + washed and cut into 8 wedges with seeds removed; used a Sweet Tango apple
• 1/4 cup light brown sugar
• 3 tablespoons unsalted butter, melted and divided
• 1 tablespoon ground cinnamon or, apple pie spices
• 8 ounce Pillsbury Crescent Rolls
• Homemade Caramel Sauce (your favorite store brand buy the caramel light apple dip.)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, combine 1/4 cup light brown sugar, 2 tablespoons melted butter, and 1 tablespoon ground cinnamon. Mix well.
3. Unroll Pillsbury Crescent Rolls and place on parchment lined baking sheet. Top each crescent with 1 tablespoon brown sugar mixture and 1 apple slice. Spread the brown sugar mixture all over the crescent and place the apple slice at the wide end. Starting at the wide end, carefully roll each crescent around the apple, keeping the filling inside.
4. Brush each crescent with remaining 1 tablespoon butter and place baking sheet in preheated oven. Bake for 15-20 minutes until the crescents are golden brown and cooked through. Mine cooked perfectly in 20 minutes. Serve with my Homemade Caramel Sauce and enjoy! or, frost?

Yield: 8 servings
Prep Time: 10 mins. Cook time: 20 mins.
Total time: 30 mins.

AVOCADO & HUMMUS SNACK

Avocado Hummus and Tomato Crostini - good vegetarian recipe for a filling snack.
Beans are good for us so how do we make them pleasant and nutritional?

• 1 (15 oz.) can chickpeas, rinsed, drained
• 2 medium ripe avocados, seed removed
• 2 tablespoons tahini
• 3 tablespoons fresh lime juice
• 1 clove garlic, chopped
• 1/4 teaspoon cumin
• 2 tablespoon olive oil
• 1/4 cup cilantro leaves (reserve 1 tablespoon for garnish)
• 1 small baguette, sliced into 1/4” slices
• 3 tablespoons olive/sunflower oil
• 2 medium tomatoes, chopped
• Salt and Pepper, to taste

Preheat oven to 400 degrees F.
In a food processor, pulse the first 8 ingredients through cilantro (reserve some cilantro for garnish) with salt and pepper until semi-smooth, about 2 minutes.
Lay the baguette slices out on 1-2 baking sheets. Brush with canola oil. Sprinkle salt and pepper on each. Bake 4-5 minutes until slightly crisp and golden brown.
To serve, spread some of the avocado hummus on each. Top with a few chopped tomatoes. Garnish with cilantro. Serve immediately.
Note: For extra flavor, add cracked black pepper on top of the fresh tomato on the crostini’s before serving.
......................

Avocados have the most fiber of all common fruits and my blood sugar was only 104 after eating 7 small ones with some other stuff, unlike other fruits which make your 1 hour after eating glucose way higher. Mixed with other fruits, avocados lower blood glucose reading compared to those fruits alone. I always do tests of foods to see glucose response. Avocados also got the highest amino acid score of 129, of any veggie, fruit, nut or seed, even soy. Raw Vegans often wonder - what is an easy way to get fiber and protein? There are hundreds of ways, but below is just one example of what one could eat one day of the week or several:

a) 1 medium mature (not young) coconut = 13 grams of protein with score 87, 36 grams of fiber

COCONUTS (lower glucose, fight inflammation, lower bad cholesterol, eliminate candida, fight depression, prevent osteoporosis, improve digestion, lower serum triglycerides) ► https://plus.google.com/+AlexP/posts/hYLN6LTGoBr

b) 4 big zucchini (also called Italian squash, summer squash, eaten raw, has 8 times more lutein than carrots) (2 lb) = 22 grams of protein with score 89, for just 270 calories, 10 grams of fiber

ZUCCHINI ► https://plus.google.com/+AlexP/posts/ccPXHhqDyNw

c) 6 tiny (100 grams each) avocados = 12 grams of protein with score 129, and 42 grams of fiber

AVOCADOS (lower cholesterol, fight cancer (leukemia or blood cancer too), improve collagen synthesis for better skin and hair ► https://plus.google.com/+AlexP/posts/7diSczssqRD

d) some ginger and some tomatoes, and/or other small items you like, a little fruit, etc = another 5 grams of complete protein and say 5 grams of fiber

Note, all the above have amino acid score higher than 86 for lentils (a complete protein as explained amino acid by amino acid at https://plus.google.com/+AlexP/posts/DPagLPDS4wQ - lentils are more complete than rice and lentils or rice and beans, see explanation) or 85 for milk.

If you add a few tomatoes, the 1 coconut, 6 avocados and 4 summer Italian squash up, you get 52 grams of protein, the daily need for the average weight person, and 93 grams of fiber, which is perfect for optimal health (ideally one needs at least 50-60 grams).


► VEGANISM ◄

For 100+ reasons I didn't eat meat for 20 years and dairy for 12 years (12% of millennials have already given up meat in America) see ► https://plus.google.com/+AlexP/posts/EkQQAE68fCm. Going vegan is like planting 62 trees in your backyard, as far as CO2 emissions reduction.

PUMPKIN, RICE PUDDING

Pumpkin-Spiced Brown Rice Pudding

Use real pumpkin in this Pumpkin-Spiced Rice Pudding recipe. Add in a handful of nut meats, raisins to left-over rice or, as she has here. I freeze any left-over rice in one cup portions in zip-lock bags. Ready for a  handy quick dessert.
(Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)

Ingredients for the uncooked rice

• 1 cup rice (I used a rice-blend of quinoa, brown rice and barley, feel free to use short-grain rice or long-grain) 
• 1/2 cup light brown sugar  
• 1 1/2 cups whole milk (2% can be used, too!)  (soy organic milk or cream)
• 1 cup water, plus more at the end of the recipe for consistency purposes  
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt 
• 1 cup pure pumpkin puree
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/8 teaspoon freshly grated nutmeg  (or, sub for the pumpkin pie spices + cloves)
• 1/4 cup pumpkin seeds, roughly chopped (or, handful of chopped pecan)

Directions

1. In a medium saucepan, combine the rice, brown sugar, milk, water, butter and salt. Bring the mixture to a gentle simmer, cover, and allow to cook until water has mostly evaporated and rice is tender, about 20 minutes. (This will vary depending on the rice or rice blend you use so I say check on it periodically and add water as needed.)  (or, I use my frozen. I  have a special way of cooking perfect rice.)
2. Uncover the pot. If the water has completely evaporated, add about 1/2 cup to 3/4 cup of water. Pour in the pumpkin puree, cinnamon, cloves, ginger and nutmeg. Stir and give it a taste; adjust the spices and sugar to your liking. I found it perfectly spiced and sweet. Divide amongst bowls and garnish with pumpkin seeds. If you’re reheating this, you may need to add a splash or two or water or milk to get your desired consistency.

Yield: 6-8 servings

My version: The rice is already cooked. We put the pudding in a pan over water under a bigger pan, 350 until the knife comes out clean.

How to Make Protein Bars (semi-Hme made)

Not an exact recipe, because I add in a lot of protein and nut butters. I also experiment on what I have on hand this month to add in. You do not have to use this mix. (I added no oil, no eggs and no flour) Left-overs from protein shakes powder and fiber products makes the recipe easy.



I love making my own protein bars using my left-overs of (pea or rice) protein  powders, seeds, any nut butters, trail nut mix, shredded coconut, protein with fiber powders, fiber, flaxseed flour i.e., organic other vegan or soy milk because it has 9 g. of protein, left-over peanut or almond butter and some coconut oil. No added eggs or oil in my version.

The semi comes in by using a basic cookie mix.
 I first mix up and a dry mix (basic) and add in all the powders or dry stuff, in the amount I want then divide in two batches.

Fiber and protein powder is basic. The extra oil comes from the nut butters; I add in 1/2 medium jar. Then I divide the powdered mix in half. Some to use later.

Any cookie mix should work. Let us know

Second part: is too into one of the fresh batch made that day; I add in just enough organic soy milk to make a paste to spread on a paper, sprayed, lined cookie sheet. (I've used alum foil too) Be careful; not too thick as this mixture will spread, thickened and fill in all your small holes.

The protein bars takes about 15 min. with some of the cooking taking place on the top of stove when out. (Under cook, just a tad; touch the center with tips of finger and if it's bounces it's done.) If you cook it longer it comes out crunchy.

 Their are gluten free mixes i.e. The other thing I need to mention is this is a METHOD RECIPE. And, this recipe isn't very sweet depending on what you've added in it (raisin i.e.) and I like it that way. I'm a diabetic.
The protein and fiber keeps the b.s. in check. It's quick, easy and use just left overs from health foods that we bought and didn't like the shakes that never works for me for weight. by Pat Sherman's recipe method.

Start from a recipe and their are many on if you Google it.

Homemade Protein Bars (gluten-free)

Ingredients (Gluten, cake mixes will work too if available

• 2 cups gluten-free oats (or, mix with coconut flour)
• 1 tbsp chia seeds (optional)
• 2 tbsp ground flax seed
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup almond milk (or soy)
• 1/4 honey
• 2 tbsp nut or seed butter, I used sunflower seed when I can find it.
• 1 banana, mashed (optional or, smashed pears I like adds natural sweet moisture)
• 1 tsp pure vanilla extract,
• 1/4 cup raisins (or trail mix)
• 1/8 slivered almonds (or a (almond) nut butter)

Directions

1. Preheat oven to 350.
2. In a large bowl combine oats, chia seeds, ground flax, baking powder and salt.
3. In a separate bowl combine almond milk, honey, nut or seed butter, banana and vanilla.
4. Mix wet ingredients into dry then add raisins and slivered almonds.
5. Stir until batter is mixed thoroughly.
6. Grease a glass dish, I used cooking spray to coat mine.
7. Bake for 20-25 minutes or until golden brown on top.

 Written by Lisa Horvath. 

Related Homemade energy gels | homemade protein and energy balls

SubsttitueTry Capers For Salt

1. Anticarcinogens: Capers and their uses on Dr. Oz show and was impressed to add them to my diet because of the salt (substitute) benefits along with their healthy influences. Celery and/or/ its seed will act as a salt substitute also. Dash is a salt sub found at the super markets in many varieties of flavors.
2. In Greek popular medicine, a herbal tea made of caper root and young shoots is considered beneficial against rheumatism. Dioscoride (MM 2.204t)[clarification needed] also provides instructions on the use of sprouts, roots, leaves and seeds in the treatment of strangury and inflammation.
   Medicinal properties
   Different flavonoids were identified in caper bush and capers: rutin (quercetin 3-rutinoside), quercetin 7-rutinoside, quercetin 3-glucoside-7-rhamnoside, kaempferol-3-rutinoside, kaempferol-3-glucoside, and kaempferol-3-rhamnorutinoside. Rutin has no known toxicity. Capers contain more quercetin per weight than any other plant.
   In fact, the hydrolysis products of indol-3-ylmethyl glucosinolates have anticarcinogenic effects. Glucosinolates are known to possess goitrogenic (anti-thyroid) activity. Rutin and quercetin may contribute to cancer prevention. Selenium, present in capers at high concentrations in comparison with other vegetable products, has been associated with the prevention of some forms of cancer.
3.  In ancient Greece caper is known as a carminative.
   In Biblical times, the caper berry was apparently supposed to have aphrodisiac properties; the Hebrew word abiyyonah (אֲבִיּוֹנָה) for caperberry is closely linked to the Hebrew root אבה, meaning "desire". The word occurs once in the Bible, in the book of Ecclesiastes, at verse 12:5.
   　
   　
   https://en.wikipedia.org/wiki/Caper There is a difference between flower bud, berries and root.
4.  I loved the sauce on Dr Oz show which was a  lemon capa salad dressing. I like salt, fresh grown pepper i.e. with my salads for accent.
   Sodium is 2960 mg 197%
   2 g protein and 3 g fiber

 

 

 

Capparis spinosa, canned, Nutrient value per 100 g

(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	23 Kcal	1%
Carbohydrates	4.89 g	4%
Protein	2.36 g	4%
Total Fat	0.86 g	3%
Cholesterol	0 mg	0%
Dietary Fiber	3.2 g	8%
Vitamins
Folates	23 mcg	6%
Niacin	0.652 mg	4.5%
Pantothenic acid	0.027 mg	0.5%
Pyridoxine	0.023 mg	2%
Riboflavin	0.139 mg	11%
Thiamin	0.018 mg	1.5%
Vitamin A	138 IU	4%
Vitamin C	4.3 mg	7%
Vitamin E	0.88 mg	6%
Vitamin K	24.6 mcg	20.5%
Electrolytes
Sodium	2954 mg	197%
Potassium	40 mg	1%
Minerals
Calcium	40 mg	4%
Copper	0.374 mg	42%
Iron	1.67 mg	21%
Magnesium	33 mg	8%
Manganese	0.078 mg	3%
Phosphorus	10 mg	1%
Selenium	1.2 mcg	2%
Zinc	0.32 mg	3%
Phyto-nutrients
Carotene-ß	83 mcg	--
Carotene-α	0 mcg	--
Cryptoxanthin-ß	0 mcg	--
Lutein-zeaxanthin	0 mcg	--

BAKED VEG. ARTICHOKE DIP

THIS WAS ON PBS VICTORY GARDEN.  I LOVE VEGGIE DIPS. WE CAN USE SOUR CREAM, another soft cheese, avocado, mashed potatoes etc. INSTEAD OF GOAT CHEESE, if it's out of your budget unfortunately it is mine. Instead of Artichoke; bake 2 small eggplants, remove most of the seeds, scoop it out of the shell and blend. Then use this recipe. Buy or make your own pesto or add in salsa and basil.

Baked Artichoke, Goat Cheese-Pesto Dip

Recipe courtesy of Check Please! Chicago

Served this dip with olive oil crostini at your next party or gathering.

Ingredients

• 2 cups Fresh Basil Leaves
• 1/3 cup Toasted Walnuts
• 1/2 cup Parmesan Cheese
• 1 teaspoon Black Pepper
• 1 teaspoon Kosher Salt
• 1 cup Extra Virgin Olive Oil
• 1 lb. Goat Cheese
• 1 lb. Neufchatel cream cheese (or, sub. cottage cheese)
• 1 cup Pesto
• 1 cup half-n-half
• 2 lbs. Artichoke Hearts Quartered

Directions

1. Combine basil leaves, walnuts, parmesan cheese, black pepper, salt, and olive oil in a food processor and blend until smooth to make the "pesto" referenced in the fourth step.
2. Soften goat cheese and neufchatel cheese to room temperature.
3. Put goat cheese and neufchatel in a food processor and blend until smooth, no lumps.
4. Add pesto, half-n-half, artichoke hearts and pulse until combined evenly.
5. Season with salt and pepper to taste as necessary.
6. Pour into an oven-proof casserole dish and top with grated parmesan cheese.
7. Bake at 350° F for 10-12 minutes or until top becomes golden brown.
8. Serve with olive oil crostini or your favorite crispy bread or crackers.

Tags: Artichoke Recipes, Cheese Recipes

VEGAN CHEESE: HOMEMADE

Homemade Vegan Cheese...so expensive at Health Food Store and not available in so many areas and grocery's. Take time out and make plenty. Good Gift too.

 

Prep time

4 hours 20 mins

Cook time

20 mins

Total time

4 hours 40 mins

 

Make your own homemade vegan cheese using cashews, nutritional yeast, and agar powder. It's much easier than it looks!

Author: Angela @ Vegangela.com

Recipe type: Snack, Appetizer

Ingredients (I've always read the labels on product to get an idea for ingredient's or substitutions.)

• ½ cup + 2 tablespoons raw cashews (or, another nut?)
• ¼ cup nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• 1+3/4 cups plain unsweetened soy milk or half rice milk?
• ½ cup agar flakes (or 8 teaspoons agar powder)
• ¼ cup canola oil (sub. this oil...I don't care for canola)
• 2 tbsp yellow or white miso
• 1 tablespoon fresh lemon juice
• 3 teaspoons white truffle oil (optional) (Sub.)
• Chopped chives (optional)

Instructions

1. Lightly oil 3-4 small ramekins.
2. Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt and garlic powder. Pulse 3 more times to blend in the spices.
3. Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using). Note: if your food processor isn't very big, simply pour the cashew mixture into the saucepan and stir it vigorously for a minute or so, and then add the remaining ingredients.
4. For grated or sliced cheese: Transfer the cheese to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin. Grate or slice the cheese as desired.
5. For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.
6. The cheese will keep for 4 days, covered and refrigerated.

Notes

Adapted from Vegan Family Meals, Real Food For Everyone 
By Ann Gentry
 Andrews McMeel Publishing 
Copyright 2011.

Apple Pie Oatmeal for desert or breakfast

Apple Pie Oatmeal

 

This is definitely as good as it sounds! I just started making this version of oatmeal this fall and I can’t seem to get enough of it. The flavors are so reminiscent of a warm apple pie, you’ll be shocked that you’re actually eating oatmeal. I've  added in a bit of shredded coconut (for sugar and chip nuts not much for a little crunch.

Ingredients

1 cup rolled oats1 firm crisp apple, peeled and diced ½ cup milk/cream (whatever kind you have is fine) 1 ½ cup water 1 Tbsp butter ½ tsp cinnamon (or apple pie spices?) 2 Tbsp brown sugar ¼ tsp salt extra cinnamon and maple syrup for serving (I found at Wal Mart "agave" with maple syrup then hype that up and added  Watcher's maple syrup flavoring...Yum! in place of sugar for diabetics.)

Directions

1. Place the water, milk, and salt in a saucepan. Cover and set to high heat. While waiting to boil, prepare the apples.
2. Melt the butter in a small saucepan over medium heat.  Let heat until butter is bubbling, then toss in the diced apples.  Cook stirring occasionally until soft but not mushy, 5-7 minutes.  Once cooked, remove apples from the heat. In the same pan, place brown sugar and cinnamon on top of the apples, and toss until the sugar has melted and the apples are well coated.
3. Once the water and milk mixture is boiling, drop in your oats and cook over medium high heat for 5-7 minutes, until softened.  Once cooked, place the lid on the pot and let the oats rest for 5 minutes, absorbing any excess liquid. After they’ve rested pour the apples into the oats and stir to combine.  Serve immediately with a drizzle of maple syrup and sprinkle of cinnamon on top.

Read more from Channeling Contessa.

COFFEE BREAK; COOKIES

They're is more than one way for coffee breaks...Take 'em to work, give to your coffee drinking friends, only one, more for you. (Lift your depressions with coffee not sodas which is 4 times as bad for all of us.)

Coffee Walnut Cookies

 

Ingredients;

• 2 cups all purpose flour
• 1 cup walnut halves
• 3/4 cup of sugar * or less, 1/2 honey makes them moist
• 1/4 tsp salt
• 2 tsp fresh ground coffee beans (medium roast)
• 1 tsp vanilla extract
• 1 1/2 sticks salted butter

or add pecans instead of walnuts

Procedures

1. 1st
   Combine the flour, walnuts, sugar and salt in the bowl of a food processor and pulse until the walnuts are finely ground. Add the ground coffee and pulse to mix. Add the butter (cut in several pieces if firm) and pulse until the mixture looks damp and crumbly. Drizzle in (the brandy flavoring is optional) and/or vanilla extract and pulse until the dough begins to clump up around the blade. Remove the dough, press it into a ball and knead it by hand a few times to complete the mixing.
2. 2nd
   Form the dough into a 12-inch log about 2 inches in diameter. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably, overnight, or up to 3 days. The dough can also be frozen for up to 3 months. Brings out the flavors.
3. 3rd
   Position the racks in the upper and lower thirds of the oven and heat the oven to 350 degrees. Use a sharp knife to cut the cold dough log into one-fourth-inch-thick slices. (If the dough crumbles when you cut into it, let it soften for several minutes.) Place the cookies at least 1 inch apart on silicone-lined baking sheets. Press a coffee bean into the center of each cookie.
4. 4th
   Bake the cookies 150 f. until light golden brown at the edges, 12 to 15 minutes, rotating the sheets from top to bottom and front to back halfway through the baking. Let the cookies firm up on the pans for about 1 minute, then transfer them to a rack with an off-set spatula.
5. Cool completely. These cookies are delicious fresh but are even better the next day. They can be stored in an airtight container for at least a month.
6. When cutting some of the sugar: add sprinkled powdered sugar then the bean as a topping for company?
7. Oatmeal-cookie-no-flour-recipe My best Cookie recipe
    

PROTEIN SNACK: PICKLED EGG RECIPE

Need a protein snack? Why not have a gallon or half-gallon i.e. jar of Pickled Eggs in the fridge? Use as salad or appetizers (Yields 12 eggs)

I've bought these jars at the thief stores
They're excellent to make a sm.
amount of crout in too.

http://pinterest.com/ptsherm/chicken-eggs-i-e/ 

Ingredients:

4 cups of ACV (good organic kind for health reasons right?)

1 cup of water

1 tablespoons of whole peppercorns, whole allspice

1 tablespoons finely chopped ginger root or 1 1/2 teaspoons ginger

2 tablespoons whole cloves

1 teaspoon sea salt

1/2 teaspoon nutmeg or mace

12 shelled organically grown hard boil eggs

Combine first 8 ingredients in saucepan; bring to boil and simmer 10 minutes and strain.

Pack eggs into hot sterilized jars; pour hot liquid over eggs; seal jars.

Cool, then store in cool place. Use in 4-5 days.

Varations: kosher salt, picklin spices 2 t, redpepper flakes 3/4 t, and/or 3-6 garlic cloves

ARTICHOKE DIP (semi-homemade)

This amazing diuretic vegetable nutritional value mostly because of its exhibiting an aid to digestion, strengthening of the liver function and gall bladder function, and raising of the HDL/LDL ratio. This reduces cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease. Aqueous extracts from artichoke leaves have also been shown to reduce cholesterol by inhibiting HMG-CoA reductase and having a hypolipidemic influence, lowering blood cholesterol. Artichoke contains the bioactive agents apigenin and luteolin. C. scolymus also seems to have a bifidogenic effect on beneficial gut bacteria. Artichoke leaf extract has proved helpful for patients with functional dyspepsia, and may ameliorate symptoms of IBS.

* 1 medium artichoke (128g) contains the following nutritional information according to the USDA:

 Calories: 60

 Fat: 0.19

 Carbohydrates: 13.45

 Fibers: 6.9

 Protein: 4.19

.......................................................

Semi-homemade 'Artichoke Jalapeno Dip''

Resers co. put this dip out however, try a different brand or, with another dip. This one is my favorite because it's full of artichokes and sometimes hard to find (?) By adding 3 to 4 heaping tablespoon to a pint of sour cream gives it the right texture and amount of spices. When I first got the idea it was on sale that made worth trying. Today we need to stretch the old budget... This way I can add light or baked potato chip with the savings (on sale of course.) It will make if you buy the 1 lb. 8 oz. size for months. I use it for snacks even on w/w Western Family Crackers,(which has less preservative and more fiber then the rest of these kind of crackers) Artichokes are so good for you.

Add more if you want more artichokes in the dip, but no more seasonings such as salt.

Any suggestions in comment

ARTICHOKE DIP

Delicious! Just Four Ingredients! Make it in the Crock Pot too!
casserole. If you don't like mayo sub. 1/2 the sour cream, cream cheese or plain yogurt. If left like the recipe is presented below it has plenty of fiber and protein which most dips or appetizers lack. Hot sauce or peppers its up to you...????
2 (15 ounce) cans artichokes, in water (drained and roughly chopped)
1 lb mozzarella cheese (cubed or shredded)
1 cup mayonnaise
1/2 cup parmesan cheese, grated or..... 1/2 cup romano cheese
Directions:
1-Combine all ingredients in a large bowl and transfer into an an oven safe casserole dish. Heat at 350 degrees for about 20 min until bubbly. Serves best on Pepperidge Farm Distinctive Crackers or, Bagel Chips, Crostini, Butter Crackers, etc.
2-This recipe can also be cooked in a crock pot on med for one hour, then turn down to warm until the guests arrive.
Total Carbohydrate 19.7 g 6%
Dietary Fiber 5.7 g 23%
Sugars 2.5 g 10%
Protein 18.7 g 37%
http://blog.rouxbe.com/warm-artichoke-dip/ Low Cal. with cream cheese and 1/2 the mayo? Nice pictures and how to cook etc.

recipe from: http://www.food.com/recipe/hot-cheesy-artichoke-dip-appetizer-312767#ixzz1cBytxsDw


Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman..All rights reserved.

WON TONS; CRAB

Crab Won Tons (buy crabs meat from the best sourses...water and areas) If its comes wrapped I love it... You can substitute the crab or just use cream cheese and an herb. Photo; of my son catching wild fish in Washington...
8 ounces cream cheese (organic if possible without the fat hormone?)
8 ounces fresh crab meat (drained flaked canned crab meat)
1 teaspoon chopped red onion
1/2 teaspoon Worcestershire sauce
1/2 sliced light soy sauce
1 finely sliced green onion
1 large minced garlic
1 package won tons (follow direction)
1 small bowel of water
light oil for frying
Combine the cream cheese and crab meat. Mix in the remaining six felling ingredients one at a time.
On flat surface lay out won ton wrappers in front so it forms a diamond shape. Lightly wet the edges of the won ton for a good seal. Also read direction on the wrapper.
Add 1 teaspoon of filling to the middle, and spread out toward the left and right points of the diamond so it forms a log or rectangular shape so the wrapper won't break in the middle of deep frying. Fold over edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.
Keep the completed crab mixture covered with a damp towel to keep them from dry out while preparing the remainder.
Heat wok or other deep pan then add oil for deep frying. When oil is ready 360-75 degrees carefully slide in crab won tons taking care not to overcrowd them.
Deep fry until they are golden brown about 3 minutes turning once. Do not leave stove. Remove with a slotted spoon and drain on paper towels
Great for New Years, party, showers, and super bowl i.e.
Note: This recipe can be converted to any meat if flaked, or just cream cheese alone.
http://thompsonsorganicrecipes.blogspot.com/2010/08/best-wontons-ever-i-love-wrapped-foods.html <--- Another post that goes further...
Tell readers of your results or add to or another recipe of the same sort i.e...

Small Batch of Fresh Salsa

Small Batch of Fresh Salsa
It so good for you and we all need the extra emzymes fresh salsa has to offer. Its one of the best ways to get fruits and fresh vegetables including herbs down your family. Use it a lot and notice a difference in health. I like to do a small batch of my style of salsa. Most of this is one or to taste and/or to color. Make it hot tooo.
6 chopped tomatoes
1 garlic
chiles (to your taste)
onion (to your taste)
green sweet pepper or other (eyeball the color and taste)
1/8 cup cilantro_parsley (Cilantro removes metals from body)
1 tsp salt
1/8 tsp pepper (dash)
1 tsp. Braggs vinegar (more if your going to keep it longer)
Peel tomatoes in boiling water till they just start to crack. (Forget this step if in a hurry.) Add in Jalapenos, lime juice, corn, or even black beans and a bit sweet add in a sweet chopped tropical fruit to taste. It'll be fresh and cheaper, healthier and they way you like.

COMMENTS ARE WELCOMED...

WON TON SOUP

A long time ago, I got this recipe from weight watchers its slimming and has a very nice. My kids loved it. Don't over cook the won tons. I've done it several times as they will fall apart. The wrapper will give you direction on how to wrap and seal them with water. There's several ways to do so. Also check on google's "images" then, type in "won ton soup." They're pictures and many other soup recipes. I'm satisfied with this one. You could make this vegetarian if you used meat substitutes found in grocery's or use tofu. Make the soup up and freeze, and the frozen chopped spinach, then later add the fresh won ton chicken or pork later.

1 Package of Won Tons (20) 3x3 inch squares (read directions)

2 ounces of cooked ground pork or, (ground chicken add sausage seasoning)

1/4 cup chopped scallions (green onions)

2 teaspoons teriyaki sauce or soy if you don't have it.

1/2 teaspoon corn starch to thicken the broth (mix with the water first)

1/4 teaspoon ground fresh ginger

Chop all small enough to go into the won ton wrapper's easily. Save scallions and/or mushrooms for the broth.

...............

Soup

2 1/4 quart water (divide)

3 packets of instant chicken broth and seasoning mix, Or, organic chicken broth, or ("Better Than Bouillon" brand of turkey base follow direction on jar. Expensive, but goes a long ways and is more natural than the instant chicken broth, an excellent stock.)

1 cup shredded spinach

1/4 cup thinly sliced mushrooms (or, another veg. such as celery which always is a natural salt, i.e.)

Make the broth up with half the water then add the other half of the boiling water with chopped spinach, mushrooms to the water. Add the stuffed won tons last min or two and serve immediately.

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.