Monthly Archives: September 2015

RECIPE: Coconut Rice from Ms. Elena’s Kindergarten

A healthier way to do a starch.  Turmeric gives you an antioxidant and brain boost.  Wonderful for a sledding day or working to rake leaves.  Continue reading

RECIPE – Rachel’s Caramel Sauce – Vegan (dates)

Really good with apple slices for dipping.

This sauce has lots of fiber, healthy fat, and minerals.

 

21 deglet noor Dates, pitted (1/2 cup smash-packed with dried dates)

1/2 cup warm coconut oil, Extra Virgin

2 Tbsp. blackstrap molasses, room temp or warmed

1/4 tsp. sea salt

1 tsp. vanilla extract

Hot water

 

Place all ingredients in a food processor. Blend until becoming smooth. Add hot water a tablespoon at a time. The key is consistency. To become a sauce, process as long as it takes, scraping down a few times, until the mixture turns glossy. It should only require a few tablespoons of hot water. Blend til smooth and runny–like melted caramel.

 

You can also re-heat the sauce in the oven, but it will tend to separate a little. Reheating on the stovetop while stirring gives a better consistency.

Optional: In the caramel sauce I used in the recipe for the Un-Cereal Bars, I also included 2 Tbsp. tahini, which required a little more hot water in the sauce. It’s a nutritive addition, and I don’t think it changed the taste very much. So, use it if ya got it!

RECIPE: Honey Baked Lentils

Original thread: http://www.mothering.com/forum/267-nutrition-good-eating/467877-lentil-thread-2.html#post5705104

… Which may have come from here: http://www.food.com/recipe/honey-baked-lentils-58598

Here’s an oldie but a goodie. Just like Chuck Berry. And, super easy. This is not full of curry spices. It’s got a very simple, homey flavor.  Pure comfort food, in my opinion.  Remember you can rinse those lentils the night before and soak them overnight for increased digestibility and nutrition!

1 cup lentils (soaked overnight, if possible)

2 cups water or chicken stock

2 tbsp honey

2 tbsp soy sauce or Bragg’s Aminos

2 tbsp coconut or 2 Tbsp. olive oil (or whatever derivative of this you want to do!)

1/2 to 1 tsp ginger

1 clove garlic

1 small onion

GARNISH: soy sauce or Bragg’s Aminos or coconut aminos. These are salty, so you likely don’t need any salt added to the pot. If you don’t add any of these at serving time, people will want salt.

 

Do NOT add salt to beans/lentils until after the beans have softened. Salt, acid and calcium all inhibit beans’ skins from becoming soft. The beans will never cook.

Bake in a covered dish at 350 until tender (about an hour and a half).

UPDATE: You can cook this any way you want, really. On the stove top, in a pressure cooker or slow cooker. Times may vary.

 

Options:

  • The way I, Rachel, have always made it was based off of someone else’s derivative: Add these chopped veggies:
    2 celery ribs
    1 carrot
    1 potato
    1 bell pepper
  • Add canned salmon at time of serving. (Rachel does this too).
  • Add a handful of chopped greens to it. Kale works great, so does spinach.
  • Probably good with chicken.
  • Omit honey and add stevia after it’s cooked.
  • Serve with cooked millet or other grain.

My sister uses this pain relief cream

I want to share useful things from among my friends and family.  Here’s one that my sister uses and likes.  I like that it is manufactured in the U.S.A. in an F.D.A. Certified Laboratory in Los Angeles.

From Amazon.com: (Remember to go to Smile.Amazon.com and choose a non-profit organization to support. If you need one, let me know!  I know a couple that you could support.)

Rachel’s Trader Joe’s Picks

Junk Food!

Updates!  You can see what kinds of junk food we actually have in our house.  Trader Joe’s is good for a once or twice a month stock-up. Continue reading