How to make nondairy topping

 It’s hard to find it in stores but they do have it not in Walmart LOL maybe in the health food stores it’s a non-dairy legume Chickpea sometimes called the Gabonso
bean. And I’ve always wanted to try this and I like the unusual recipes for myself and I store them in here.
 This is a chef from India and they know their beans +  vegetarians. You freeze a lot and ice cubes because you don’t want to be doing garbanzo beans all the time then you can dump them in a freezer bag and keep them for whenever you need it. And make other things out of the beans.
 I have a lady who works for me and her son is allergic to everything and he has a hard time with any kind of dairy or nuts and he’s so glad and happy that he can share something that other kids get to eat.

 I remember reading about the gabodsoe bean recipes in Israel. In this article they use it as a brain food.
Thanks for coming

Amazing Health Benefits of Salt

Unrefined Salt has a lot of needed missing minerals. Learn more about salt for health issues. Don't believe everything you hear on salt. Be choosey: Commercial's salt is more like white flour and bleach with chemicals.

12 Reasons Why Salt is GOOD for you!

Salt is good for you?!
Perhaps you’ve heard some of the buzz in the health blog world about salt. Perhaps you are asking yourself, salt is good for me? Yep, it is! The idea is contrary to the pretty blatant lies told to us by the American Heart Association… and thank goodness, because salt makes food taste amazing.
There is no need to suffer through bland, unsalted meals in the sake of health. Here are 12 reasons why salt is good for you:
1. The premise that salt leads to hypertension has never been scientifically supported. On the contrary, studies show that a reduced-sodium diet leads to health issues. In one study, subjects consuming less than 2300 mg. (the recommended daily allowance) of sodium per day had significantly higher mortality rates (meaning a higher risk of death) than the subjects consuming 2300 mg. or more sodium per day.
2. Salt aids blood sugar control by improving insulin sensitivity. A low-salt diet increases insulin resistance and even moderate dietary salt restriction is shown to cause systemic insulin resistance (study #1 and #2).

3. Salt is a natural antihistamine. A pinch of salt sprinkled on the tongue may help improve an allergic reaction or an asthma attack (source).
4. Your body needs salt to maintain the proper stomach pH. Stomach acid is hydrochloric acid and salt is sodium chloride. Proper stomach acid levels are absolutely foundational for good digestion, but 90% of Americans have low stomach acid. Learn how to correct low stomach acid naturally.
5. Salt lowers adrenaline spikes. Adrenaline is a necessary and important stress hormone, but it is just that… a stress hormone. When adrenaline patterns are out of rhythm, it takes a toll on the body (source).
6. Salt improves sleep quality. It boasts anti-stress and anti-excitatory qualities due to its suppression of stress hormones and it increasing of the metabolic rate. This may explain why many people report that a low sodium diet interferes with sleep and an adequate amount of dietary salt improves sleep quality.
Interestingly, if you often wake up with your heart pounding between 2 and 4 AM, it is probably because of an adrenaline spike. The most important change is to reduce both physical and mental stress, as well as eating a healthy diet. But one immediate fix to help you go back to sleep is just a pinch of salt and sugar (or salt and honey, if you prefer) sprinkled on the tongue to calm the adrenaline peak (read more about it in this book!).
7. Adequate salt consumption encourages a healthy weight and fast metabolism. First, one study showed that increased salt intake leads to an increase in the elimination of cortisol and lower blood cortisol levels. Imbalanced or excess cortisol means weight gain and a stagnant metabolism.
8. Salt supports thyroid function by reducing circulating stress hormones. For example, cortisol is anti-thyroid, but salt combats excess cortisol.
9. Salt supports hyperosmolarity of the extracellular fluid. Slight hyperosmolarity–more solutes in the extracellular fluid than in the cell–actually increases the cell’s metabolic rate (source). That means salt can speed up your metabolism! On the other hand, when the extracellular fluid is hypo-osmotic in relation to the cell, it impairs the breakdown of proteins and glucose and thereby lowers the cell’s metabolism.
10. Increased sodium intake also correlates with increased thermogenesis–heat production by the body (the study is here).
11. Adequate salt supports balanced hormones. Hormone and nutrition researcher Ray Peat explains the correlation between the salt-regulating hormone aldosterone and mineral loss:

One of the things that happen when there isn’t enough sodium in the diet is that more aldosterone is synthesized. Aldosterone causes less sodium to be lost in the urine and sweat, but it achieves that at the expense of the increased loss of potassium, magnesium, and probably calcium… Magnesium deficiency is extremely common, but a little extra salt in the diet makes it easier to retain the magnesium in our foods.

12. Salt makes food taste good. Salt adds a satiety factor to food and makes meals enjoyable. Adequate salt content of food makes it easier to enjoy quality instead of quantity, thereby encouraging mindful eating and weight management.

What salt is best?

Salt is good for you if it is the right type. With that said, regular processed salt is better than no salt, that’s for sure.  But the better option is unrefined salt, which is rich in trace minerals and free of additives.
I had the opportunity to speak with a salt expert at Real Salt, and I asked him how the popular types of unrefined salt compare. We discussed Real Salt, Himalayan Salt and Celtic Sea Salt. As it turns out, these salts share an extremely similar mineral profile. While some producers of himalayan salt boast that their salt contains 84 trace minerals, that is a false marketing claim. These three types of unrefined salts all contain about 60 important trace minerals, although the amounts of minerals vary slightly from salt to salt.

Oh, this is obvious but I should say it anyways… don’t rely on high-sodium processed food for salt! That is not a good source of sodium. Make food from scratch and salt it yourself.

How much salt should I eat?

Food should be salted freely and to taste. When the metabolism is slow and the thyroid is not optimally functioning, it may be beneficial to consume extra salt whenever possible. This could include salting all beverages and using liberal salt when cooking and baking.
If you have kidney disease or hypertension, it is a good idea to consult with a medical practitioner before increasing salt intake.
Most importantly, listen to your body. Let your salt craving and desire for seasoning dictate how much salt to consume.

VEGAN/VEGETARIAN BURITO BAKE and sour cream

Easy Burrito Bake

Makes 2 servings



2 8- to 11-inch whole-grain tortillas

1 to 1¼  cups cooked pinto beans (depending on the size of your tortillas) (drained and rinsed if canned)

1/2 cup prepared salsa, plus more as needed

1/4 cup shredded vegan cheese (optional)

4 cups well packed mixed spring greens

Preheat the oven to 400 degrees F. Line an 11 x 17 inch baking dish with unbleached parchment paper, allowing a 7-inch overhang on the two lengthwise sides of the dish.

Put a tortilla on a large dinner plate. On one side of the tortilla, layer half of the beans, 2 heaping tablespoons salsa, half of the vegan cheese, and one-third of the greens. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking dish. Repeat with the remaining tortilla.

Bring the sides of the parchment paper over the burritos, fold it over, and seal tightly. (This will keep the burritos from drying out as they cook.) Bake 30 to 40 minutes, or until heated through. Remove from oven and let stand 5 minutes before unwrapping the parchment.

To serve, place a burrito on a colorful plate and top with 1 to 2 tablespoons salsa. Top with 1 tablespoon of  Vegan “Sour Cream” and serve the remaining greens on the side.

Vegan “Sour Cream”

Makes 6 to 8 servings  

16 ounces soft silken or regular tofu, drained

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon sea salt

Put the tofu, lemon juice, and sea salt in a blender and process until smooth. Taste and add additional lemon juice and sea salt, if desired. Chill 1 hour and serve.

 

Baked Lime Tortilla Chips

Makes 3 to 4 servings  

4 teaspoons freshly squeezed lime juice

4 whole-grain tortillas (spicy variety works best; see note)

Coarse sea salt, to taste

Preheat the oven to 400 degrees F. Line two large rimmed baking sheets with unbleached parchment paper. Pour the lime juice into a small bowl.

Put 1 tortilla on a large plate. Brush one side of the tortilla with a very, very thin layer of lime juice, using a pastry brush. Flip and repeat on the other side. Repeat with the remaining tortillas.

On a large cutting board, slice a lime-covered tortilla into chip-sized wedges or strips. Repeat with the remaining tortillas. Place the tortilla pieces in a single layer on the prepared baking sheets and sprinkle liberally with the coarse sea salt.

Bake for 15 to 20 minutes or until the sides of the chips are crispy and slightly golden. Transfer the chips to a rack or large platter to cool. Serve warm or at room temperature.

Chef’s Note, Gluten-free option: Use brown rice tortillas instead of whole-grain tortillas.

 

Chocolate Rice Pudding

Makes 4 servings  

PUDDING

1 cup short-grain brown rice

2 cups nondairy chocolate milk, plus more as needed (see variation below) Organic soy has more protein

1 cup filtered or spring water, plus more as needed

1/4 cup brown sugar, maple sugar or your preferred dry sweetener

1/2 teaspoon ground cinnamon and, pinch of nutmeg is optional

2 heaping tablespoons raisins

TOPPING (Optional)

2 tablespoons chopped pistachio nuts or walnuts

Put the brown rice, nondairy chocolate milk, water, sugar, cinnamon, and raisins in a medium sauce pan. Stir to combine. This does not have to be choc. see the vanilla variation:

 

Cover and bring to a boil over medium heat. Decrease the heat to medium-low and cook for 55 minutes to 1 hour, or until the rice is tender and most of the liquid has been absorbed. Check and stir every 20 minutes or so, adding more water or nondairy milk , 2 tablespoons at a time, if pudding becomes dry.

Cover and remove from the heat. Let the pudding stand for 20 minutes. Spoon the pudding into 4 dessert dishes. Serve warm or refrigerate for 4 to 6 hours and served cold.

Vanilla Rice Pudding (variation): Substitute vanilla flavored nondairy milk for the nondairy chocolate milk.
*vegan sour cream
tortella chiip baked
10 12 min
A south of the boarder flair
Was on UEN TV
jazzyvegetarian.com

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.

WHITE BEAN DIP

What a perfect meal! Yield: 4 servings; Serving Size: 1/4 of recipe; Calories: 65, Fat: 0 g, Cholesterol: 0 mg, Sodium: 161 mg, Carbohydrate: 12 g, Protein: 3 g, Fiber 12 grams
Ingredients
Nonstick cooking spray
1/2 cup chopped onions (saute' to release flavor)
2 garlic cloves, minced (saute' with the onions)
1 can (15 ounces) cannellini beans, drained and rinsed
1/2 teaspoon chopped fresh sage, and various other spices could be substituted
1 teaspoon balsamic vinegar
1 tablespoon water
1/8 teaspoon salt (or sub. sesame Tahiti 1 tbs for the salt)
1/8 teaspoon pepper, 1 tsp. hot sauce
1 tbs olive oil (optional)
Pinch of cayenne pepper, (or sub another fresh chopped sauteed pepper, bit of oregano, cumin) Directions
Place a medium skillet over medium heat and coat it with nonstick cooking spray. Add the onions and cook until they're soft and translucent, about 1 minute.
Add in the garlic and continue to cook for about 30 seconds.
Place the beans in a food processor and add the cooked onions and garlic, sage, vinegar, water, salt, and pepper. Process until smooth (about 1 to 2 minutes).
Transfer the mixture to a bowl, cover it, and refrigerate it for 3 to 4 hours before serving.
Serve on toasted many different artisan, crostini type of breads,special crackers, corn or, pita chips, i.e
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FRESH LIGHT JAMS

STRAWBERRY LIGHT JAM (no fake sugars!)
This is a sugar light version that I make with all fruit jams. We don't need all the sugar in jam or jelly recipes. You may not want to store it for more than a year. Many are not going for the store brands and especially the one who have those fake sugars that make us more hungry after consuming them. And, causes more health problems than their worth if eaten. Also, jams can be sweeten with pear juices and other sweet fruits. You just need to carefully balance it so one flavor doesn't take over. My mother in law always had fresh jelly even in the winter by using frozen Welch's Grape Juice and light on the sugar.
Choose brightly colored when purchasing or freshly picking strawberries that are blemish-free and still with their green caps. Wash first with vinegar wash to kill any bacteria. Don't worry the vinegar will not taste.
Prep time is about 40 minutes, if you process the it 5 min. more
3 qts. Of fresh or frozen strawberries which is about 3 lbs. (hulled)
1 1 ¾ oz. Package regular powdered fruit pectin (an mashed apple will also act as pectin if used right away)
2 cups sugar...( All berry's will vary in tartness, so I always taste to see if it sweet enough for my morning toast. I know this maybe more costly, but so good..... (If you desire more sugar this recipe will use about 7 cups which I've never used.)
PLACE 1 CUP OF BERRIES IN AN 8 QT. HEAVY POT. CRUSH BERRIES WITH A POTATO MASHER and mash to the consistency desired,
CONTINUE ADDING BERRIES AND CRUSHING THEM UNTIL YOU HAVE 3-5 CUPS CRUSHED BERRIES. STIR IN PECTIN AND APPLE. HEAT ON HIGH, STIRRING CONSTANTLY, UNTIL THE MIXTURE COMES TO A FULL ROLLING BOIL.
THEN ADD IN Pectin to the DESIRED AMOUNT (JUST TO KILL THE TARTNESS) WHEN IT COMES TO A FULL ROLLING BOIL.
AFTER ADDING IN THE PECTIN, THEN ADD IN ALL THE SUGAR AT ONCE. RETURN IT TO BOILING; BOIL 1 MINUTE, STIRRING CONSTANTLY,

REMOVE FROM HEAT, SKIM OFF FOAM WITH A THIN METAL SPOON.MEAN WHILE, PREPARE JARS AND LADLE INTO HOT, CLEAN HALF-PINT CANNING JARS, LEAVING ABOUT ¼ INCH HEAT from THE TOP. WIPE JAR RIM, ADJUST LIDS. PROCESS IN A BOILING – WATER CANNIER (COLD PACK CANNIER) FOR 5 MINUTES. START THE TIMING WHEN WATER RETURNS TO BOILING). REMOVE JARS; COOL ON WIRE RACKS. Remove jars, cool on wire racks.
http://blogs.babble.com/family-kitchen/2010/06/09/jam-mythbusters-skillet-strawberry-vanilla-jam/





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TROPICAL SALSA

(Nutritional recipe) Great for parties and holidays
1 chopped whole ripe pineapple
1 chopped mango
2 chopped kiwis
¼ minced jalapeno pepper (more to taste)
1 chopped red pepper
½ bunch chopped cilantro leaves
2 tablespoon lemon juice
salt and pepper to taste
Combine all ingredients and cover I fridge for several hours or overnight to blend flavors. Taste again and adjust seasonings. Serve on chip or with chicken or fish

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SAUCES AND CONDIMENTS

BARBECUE SAUCE (Without preservative, chemical and organic.
Ingredients
4 TBS. Worcestershire sauce
2 Tbs. mustard
1 cup vinegar
1 cup water
1/2 cup sugar
1 cup catsup
4 tsp chili powder
2 tsp accent (optional)
4 tsp. minced onion
1 tsp. seasoned salt
Heat to dissolve all ingredients and summer for 15 minutes. Use horseradish sauce or pork or beef. (Barbecue sauce for beans)

FRENCH DRESSING
1/8 TSP ONION POWDER
1 TSP DRY MUSTARD
1/4 CUP SUGAR
1/4 CUP VINEGAR
1 1/2 TSP SALT
1 1/2 TSP PAPRIKA (CATUP TO PINK COLOR COULD BE SUBSTITUTE.
3/4 CUP VEGETABLE OIL (SUNFLOWER, OLIVE I.E.)

VEGETABLE DIP
1 CUP SOUR CREAM
1 CUP MAYONNAISE
1 TBS. DILL WEED
1 TBS. MINCED ONION
1 TBS. PARSLEY FLAKES
1 TBS. LAWRY'S SEASONED SALT
MIX WELL, CHILL AND SERVE WITH VEGETABLES AS A DIP
*THE MAYO CAN BE PART YOGURT.

SWEET AND SOUR SAUCE
2 CUP PINEAPPLE JUICE
3 TBS VINEGAR
1 CUP WATER
1/4 CUP HONEY
1/4 CUP TAMARI
2-3 TBS. CORN STARCH
1 TSP GINGER
1 LG. TOMATO, SEEDED, CUT IN CHUNKS (3 CUPS)
1 LG. GREEN BELL PEPPER SLICED
Put juice and vinegar in large sauce pan and heat. Add honey, tamari, and ginger, Remove some of the juice, add arrowroot or cornstarch. Mix to a smooth paste, then add it to the sauce. When sauce thickens, add tomato, pineapple, and bell peppers. Cook one minute: remove from heat. Serve with fried rice,egg rolls or vegetables. If too sour, add more pineapple juice and honey. Yields 4 cups (If you don't want it to chunky use hand blender or catup for some of the tomatoes.)

Mayonnaise
1 whole egg
2 tsp sugar
1/4 tsp salt
1 1/2 Tbs vinegar
dash of pepper
1 cup of a organic oil
Put all ingredients in a blender, except for the 3/4 C. of oil. Bend together well. While blending slowly add the remaining oil until the mayonnaise is thick.
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SOFT HOME MADE PRETZELS

When it comes to soft pretzels the rule of not more than three ingredient goes. (They’re about) I love soft pretzels and I have made this recipe with soft spring wheat flour. What's the point if you can't do it "my way?" Prices are not coming down for pretzels either. The more you make this recipe the better your technique becomes.

Soft Pretzel's

1/2-cup warm water

1-cup milk

1 1/2 tsp. salt

1 TB. Sugar

1-cup flour

2 1/4 tsp. SAF yeast or 2 2/3 BM yeast

Mix in bread machine till in a ball stage. Let it rise and take out.

Next: Brine Bath 2 qt. water (rolling boil)

2 Tbs. Baking soda (Drop the pretzel in for 45 sec. to 1 minute, two at a time until puffy) Topping: Before baking Optional

1 egg white

1 Tbs water,

sprinkle with 2 Tbs. coarse kosher salt (Spices and sugar could be added)

Bake: 400 F. for 10-15 minutes, which depends on the size of the pretzel. You can brush with butter, garlic butter, sugar and cinnamon etc. If you want the pretzels not soft skip the brine.

Directions: Use the bread machine if you have one and use the dough setting making it to a ball stage. It depends on your flour needs on the adjustment of water. (More for some ww and less for flour) Divide into 12 equal parts (18 for the smaller size) that will be 20" ropes. Make a heart, and then cross the center of the v in the heart. (A cross over) Make them all and let rise on wax paper 30 minutes. Then add to boil brine bath, 2 at a time for 45 seconds to one minute. Do not turn over. Place on a cookie sheet or such to drain. I spray baking paper with over butter spray onto the cookie sheet. 400 F. for 10-16 minutes or golden brown depends on the size of pretzel and too, how soft you want to make them.

Big Pretzels
1 1/2 tsp. yeast
3/4 cup warm water
1 1/2 tsp. sugar
3/4 tsp salt
1 1/2 cups flour
2 tbs butter
Coarse salt
In large mixing bowl, dissolve yeast in warm water. After it bubbles add in sugar and salt. Stir in 1/2 cup at a time of flour till it forms a soft dough. Turn onto a floured surface; knead until smooth and elastic, which is about 5 minutes. (Dough will be sticky) Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled. (About 1 hour) Punch dough down and divide into six portions, on a lightly floured surface. Roll each portion into 14" rope and twist into a pretzel shape. Place on greased baking sheet. Brush with butter, sprinkle with coarse salt. Bake at 425 for 15-20 minutes (or until golden brown.) Remove to wire racks, and serve warm. Yields: 6 pretzels.

(c) 2006 P. T. Sheman
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CRAPE BATTER

After the holidays their's lots of recipes for the left-overs. This is a more elegant way to serve your favorite left-overs adding in your own tastes and sharing with your family, friends and neighbors. Be sure to make these up attractive in nice even sizes and it will be your favorite all year around. Make the batter up in the morning to use later at a brunch or dinner. Crape Batter
1-cup all-purpose flour
½ tsp. sea salt (has magnesium)
4 eggs
1-cup good water
1 ¼ cups milk
3 tbsp melted butter
Sift flour and salt into bowl whisking in eggs mixing well as you go. Gradually add in the water. Pour in milk and melted butter and whisk. Strain batter through a fine sieve into bowl and refrigerate one hour before using. If the batter is too thick, add a bit in some water. Be sure to mix very well before using. You can for some desert recipes add vanilla, lemon oil etc., or 1-2 tbls of sugar depending on how much sugar is already in your filling already. 4.7 grams of fiber and 50 grams of protein = one recipe Make up a white sauce (save some for topping). It can be add to any meat, tofu (see recipes herein) and/or cooked vegetables incorporated into the sauce. Roll and bake. Save a little of the white sauce for the top. (Even, fruit and sugar or puddings topped with whipped cream. Some berries can be thickened with cornstarch, water, and sugar to make a good filling too.

Toppings can be either cheese, Ice Cream or cool-whip). Pick your favorite combinations or themes: (Left-Over: Thick white sauce or cream of mushroom, chicken, celery i.e. soup and a bit of left-over meat such as turkey. Add to sautéed onion, mushroom, or celery, (carrot) etc., and place in center of crapes.

Then roll and bake. Set aside, some extra thinned down white sauce with grated cheese for a topping.) (Butter, bacon, shallots, parsley, mushrooms, Gruyere cheese salt and pepper,) (Butter or olive oil, artichokes hearts, celery white sauce, curry powder and a bit of left of rice and cheese,) or (Butter in a white sauce and in spinach and cheese,) all are optional ingredients.

Breakfast: (Mix up scramble eggs (see recipe for scrambled tofu) or, with any other choice of breakfast ingredients. Sauté your choice of vegetable such as mushrooms, green onions (whatever is fresh in your garden) add in your favorite fresh herb such as basil roll and then bake and cover with a white sauce and cheese. This can be topped with sour cream.). These can be separated with wax paper after cooled thoroughly and frozen to use later. Once you start using them you’ll find your own favorites. They’re on the order of flour tortillas. (Shredded cooked potatoes, with onions or chives and bacon/sausage bits. Topped with a gravy. Use flour and butter instead of cornstarch to make a white gravy.)

P.T. Sherman © 2007 all right reserved

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Home Made Herbal Butter

Chive Butter (Other herbs can be used including garlic)

2 cubes of margarine or yogurt butter

2 cubes of organic butter

1/2 pint sour cream (or yogurt if not using yogurt butter

Let margarine and butter stand in mixer bowl until room temperature. Then beat slow and long until it is very fluffy. Then add sour cream and blend. After blended add finely cut chive greens to garnish. (Please grow from organic or heirloom seed chives, and put them in everything. The hybrid and GMO has much of the anti fungal and nutritional properties remove and are therefore not as healthy.)

Make this up plain without chives as a organic butter stretcher.

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ICE CREAM 1925, GEO. WASH. CARVER'S RECIPE

Back to Basic to a 1925 Ice Cream from George Washinton Carver recipes.

1 pint of peanuts (chop and roasted)

2 cups of sugar

2 quarts of milk

1 pint of cream

2 teaspoons of Vanilla

At this time everything was ORGANIC AND NOT POLLUTED AS OUR FOOD IS TODAY. KEEP THIS IN MIND IF YOU WANT EXCELLENT TASTE.

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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.

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FRIED APPLES, (CLOVE CREAM)

Fried Apples (2 cups)
1 medium onion (sauteed until translucent)
3 apples (sauteed 15 minutes)
2 tbl butter
1 tbs sugar
1 tbs thyme leaves or,
1 tsp. salt pepper to taste
Clove Cream
1 cup heavy cream (whipping)
2 tbs sugar
¼ tsp. Ground cloves
Serve over apples or pumpkin, or sweet potato pie i.e.
*Other options: Use one teaspoon cinnamon,1/4 teaspoon allspice to ½ teaspoon) if you can't handle the cloves. I have the original apple spices which I use at times for variation here in this blog. They stopped making the all-n -one apple pie spices, but before it stopped I had copied the formulation from their can. Top with only veggie cool whip, or real whipped real cream or etc.

CHOCOLATE KISS TREES decoration

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

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

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

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

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

How to make Tofu Sour Cream

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

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

MAKE SOY MAYONNAISE

1 cup water

2/3 cup of soy powdered milk

Onion or garlic power as spices (mustard etc.) optional

1 tsp salt

1/4 cup lemon juice

Blend water, soy powder and salt for about 30 seconds. Slowly add oil till it starts to thicken. Pour into bowl and add lemon juice . Stir till thick.

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.

Avocado Shake and Dressings

http://vegweb.com/index.php?topic=24604.0 A great site for Avocado Dressing using different varieties to do so

Avocado's are a complete great healthy food. Never go a week without having one. The best oil (omegas) and fiber is in an avocados. Secret of the stars: Mel Gibson gives his crew B12 shots and daily avocado shake to keep himself (all) healthy with their weight under control while shooting a film.

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For one big glass: Avocado Shake (Chocolate)
flesh of one medium to big avocado
2-3 teaspoons granulated sugar
1 cup whole milk
2 tablespoons melted semi-sweet chocolate, or Hershey's ice cream chocolate syrup.
8 ice cubes
1. Place avocado flesh, milk, sugar, and ice cubes in a blender. Blend for a good long time, to break up the ice and froth up the drink.
2. Pour into a tall glass - chilled, if you like - add the chocolate, and swirl it into the drink.

*add in other fruit instead of choc. (Lime or Lemons etc.)

or, Avocado Smoothie
Ingredients

1 cup soy milk
7 ice cubes
1/2 avocado, with or without peel
3 teaspoons sweetener agava or etc.

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Avocado Fudge (All Quoted, reference at bottom)
"Ingredients (use vegan versions):
1 avocado, ripened
1/2 cup vegan soy butter
1 teaspoon vanilla
1 cup cocoa
3 cups powdered sugar or use powdered sugar replacement
1/3 cup chopped walnuts, optional
Directions:
In a medium sized saucepan, melt the margarine over low heat. Once soy butter is melted, puree with avocado in food processor or blender until perfectly smooth. Be sure there are no chunks of avocado left!
Return mixture to saucepan over very low heat and add the rest of the ingredients, except the walnuts, adding the powdered sugar* a portion at a time.
Once all the sugar has been added, the mixture should be thick. Add walnuts if desired, and transfer to a loaf pan. Refrigerate until firm. Now, be patient! If you don't let it firm up, you won't be able to slice it up into squares.
You can dazzle it up by sprinkling powdered sugar and nuts on top if you wish. Really its endless what you can do!"
From:*"Here's the link to the powdered sugar replacement:

http://vegweb.com/index.php?topic=6327

"I do love this site. Be sure to have them e-mail you weekly recipes from their site.

http://vegweb.com/index.php? topic=27501.0 Avocado, Mango and Lime salad!