Category: Yummy Foods

(and good for you, too!)

Is Chocolate a healthy food group?

Is Chocolate a healthy food group?

Fudge

What fun it would be if this was the latest breaking news. I am very much an advocate for raw chocolate, cacao, anything really with that heavenly flavor. If only they hadn’t added all that sugar to it, chemicals, high fructose corn syrup, and who knows what else in the manufacturing of a candy bar.

 Lately, it seems everything is about coconut oil.

*It’s a healthy fat

*added to foods and drinks daily for energy

*Rub it on your skin

*oil pulling (improves gum health)

*use it for cooking (great oil for high temperatures)

*an eye makeup remover

*may prevent stretch marks during pregnancy

*increase on tolerance and avoid burning (SPF4)

*a delicious massage oil

*it may help improve cholesterol ratios

*to season cast-iron skillet’s

*when taken regularly it may boost hormone production

This list could go on and on for pages, but that’s not what this blog is about.

Peanut Butter, Chocolate, Coconut Oil Fudge!!!

1 cup virgin coconut oil, melted

1 cup high quality raw cacao powder (don’t skimp here, quality makes a huge difference in taste.)

1/3 cup raw honey

1 teaspoon vanilla

1 teaspoon almond extract

Dash of sea salt

½ cup organic peanut butter(Smooth or chunky).

Add all ingredients except peanut butter and beat on medium heat with a hand mixer at least 10 min.. Picture should be very smooth and glossy. Add peanut butter and blend until combined.

Pour mixture into a glass baking dish (no grease needed).

Size of the dish will depend on your desired thickness.

Refrigerate to set. Cut into squares and enjoy.

Keep this in the refrigerator, eat daily.

I have used this recipe with many modifications. I have added nuts, and all manner of Young Living Essential Oils. Orange is my favorite.

Thank you to Linda from Salem; it was her original recipe that I started with. Start with mine and make it your own.

Egg Pie will never be the same

Egg Pie will never be the same

completed-pie

Egg Pie will never be the same.

The idea for this egg pie came from a recipe out of Clean Eating magazine.

1 cup chicken broth

2/3 cup quinoa

1 bay leaf

Cook the quinoa according to the package directions; just use chicken broth instead of water and add the bay leaf. Set aside to cool.

Preheat oven 375°

3 eggs

4 egg whites

1/2 cup shredded cheese

1 tablespoon oil -I used coconut

1 onion – size depends on how much you like onion

2 cups of any vegetable you like in eggs-I used asparagus and kale

½ cup milk- almond milk worked great

Salt and pepper

Grease your pie dish- I like to use coconut oil (use a pie dish that is at least an inch and a half deep)

pie-dish

Whisk one egg in a bowl.

Add 1/4 cup of the shredded cheese

Add the cooked quinoa

Stir this all together and put it in the bottom of your pie dish, press the crust up the sides of the pie dish.

Bake for 25 min.~ until crust feels dry

crust-after-baking

While your crust is baking….

Add 1 tablespoon oil to a skillet and saute the onion and your vegetables of choice (I  used leftover veggies that were already cooked).

In a bowl whisk together remaining eggs and egg whites, ¼ cup of cheese, salt and pepper…… When the sauteed vegetables have cooled little bit, add them. Pour all of this into your “crust”.

I added a little more cheese on the top.

before-oven

Bake 30 to 40 min. Until a knife inserted in center comes out clean.

Allow to cool and “set” at least 20 min.

done

Pure Protein Complete – Not Hungry Cookies!

Pure Protein Complete – Not Hungry Cookies!

ppc vanilla

 

 

I needed something that I can eat on the go, something that would sustain me for hours. This cookie recipe is the ticket. I recently spent a weekend away at a conference, there was not a whole lot of time to eat. These cookies held me over from my 5am wake up till my 1pm lunch. When you eat these cookies with a good amount of liquid they really fill you up for hours.

Next time I make them I will press the cookies thinner and put almond butter in the middle of 2 cookies.

¼ cup cacao nibs

2 cups rolled oats

1 cup shredded unsweetened coconut

1/4 cup ground Chia seeds (I use a coffee grinder for this)

1/4 cup unsweetened dried cranberries

1/4 cup unsweetened dried currants (any dried fruit you like will work)

2 tablespoons maca powder

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 scoops Pure Protein Complete (vanilla)

 

2 ripe bananas

1/4 cup natural peanut butter

1/4 cup pure maple syrup

1 teaspoon pure vanilla extract

 

Mix together the first 10 ingredients in a large bowl.

 

In a separate bowl mix the rest of the ingredients, I use a hand mixer for this. Mix all ingredients until smooth. Pour this mixture over your dry mixture and mix with a spoon to combine.

Fermented Elixirs?

Fermented Elixirs?

Kefir a truly wonderful elixir.

 

kefir waterKefir is a fermented beverage, teaming with beneficial probiotics. It also contains a variety of enzymes, organic acids, and B vitamins.
Kefir actually means “feel good” in Turkish.
If you don’t want to consume dairy, water Kefir is an excellent nondairy probiotic source. When properly cared for and regularly cultured, the grains will produce a wonderful probiotic rich beverage, which continues to grow and reproduce indefinitely. 
Drinking Kefir water will contribute to having a healthy immune system.
It helps with the digestion of food and micronutrients.
Reduces the symptoms of IBS.
It has increased my energy and overall feeling of good health.
My cravings for sugar have also been reduced.
I’m really pleased with how strong my nails seem to be since I started drinking the Kefir.

 

Taking care of Kiefer

Kiefer is grown in a glass jar. Any size, depends on how many seeds you have and how long you want to ferment them. I use a quart mason jar.
When your Kefir ferments to your desired taste. (Mine reminds me off old fashion cream soda) Strain out the Kefir grains.
             

 

 This needs to be done with plastic not metal. Metal will kill Kefir grains.

 

grains

In a 1 quart jar, I add the seeds, a quarter cup of sugar, and a tablespoon of Mineral Essence. (You can also use honey or molasses with the sugar).

 

sugar and grains

I put in all the ingredients; add water (needs to be spring water, no chlorine, no fluoride) and shake it up. My kefir ferments for about four days. I like using the mason jars because I can just set the metal cap on top of the jar (these canning lids have a lining so no metal touches the kefir). When the kefir ferments it likes to burp,  you want your lid to be loose, the  gas can get out. grains and water

 

When my Kefir ferments to where I like it, I drain off the seeds, 
I place this “water” in a glass jar, and put it in the refrigerator. Some time I will add Ningxia Red or Nitro to the Kiefer water. I have also added lemon juice, that makes a very refreshing drink. nred

I started drinking a Dixie cup every morning as soon as I woke up. And now I look forward to more than 12 ounces every morning. I am very thankful to Jan for sharing these beautiful Kefir seeds with me.

A Garlic Lover’s Nirvana

A Garlic Lover’s Nirvana

 

Garlic scapes are the flower stalks of hard neck garlic although they do not produce flowers. These scapes will appear a month or so after the first leaves. They’re usually cut off the plant since they only divert the plants strength away from the bulb. If you leave them on they will make the small bulbs that could be planted, for more garlic but it would take years for them to get big. Many gardeners simply toss them in the compost, but garlic scapes are both edible and delicious.

This is the time of year, when most of the stored produce is either starting to grow or has long gone bad. Garlic scapes come in just in time. They are perfect for fresh spring garlic pesto.

 

After I trim my garlic scapes off the plants. I bring them into the kitchen and give them a good rinse in a sink full of water. I drain the excess water on a towel.

 

 

Then I cut the garlic scapes into small enough chunks to fit my food processor. 

 

 

I add some cold pressed olive oil, and give it a whirl.

 

 

This goes into glass jars. Into the refrigerator and it’s ready for all kinds of delicious recipes.

 

 

 

 

 

Garlic Scape Pesto

Ingredients:
1 cup garlic scapes

1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

 

 

 

Method:
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add Parmigiano to taste; add salt and pepper.

Makes about 6 ounces of pesto.

 Keeps for up to one week in an air-tight container in the refrigerator.

Add to cooked pasta and serve.

 

 

Why you should eat garlic.

Garlic has long been touted as a health booster. It has been considered a cure-all in folklore medicine, curing everything from a cold to the plague. The Greeks would even feed garlic to their athletes before they competed in the Olympics.

Research is unlocking the secrets of this odoriferous bulb. Eating garlic boosts our natural supply of hydrogen sulfide which acts as an antioxidant and relaxes the blood vessels; this in turn increases your blood flow; so eating more garlic may protect your heart.

The power to boost hydrogen sulfide production may help explain why a garlic rich diet may protect against certain cancers. There is also growing evidence that garlic works like an antibiotic on certain bacteria is in the body. And it continues to work overtime. The bacteria in the body do not appear to evolve a resistance to the garlic, so there is no breeding of “superbugs”.

To maximize the health benefits of garlic, you should crush it at room temperature and allow it to sit for 15 minutes. This triggers an enzymatic reaction that boosts the healthy compounds in the garlic.

Garlic is a sulfurous compound and in general the stronger the taste the more sulfur it contains. This could mean more potential medicinal value. Organically grown garlic tends towards higher sulfur level. Whether that is fact, it is my opinion that it certainly tastes better.

I hope you enjoyed today’s article. Please comment below, and let me know what you think on my Facebook page www.facebook.com/BeWellWithOils

Remember you have a choice.

Be Well.

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