Category Archives: *Recipes for Winter

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This is the category page for: Recipes for Winter!


Mayan bowl tips

This is how I made some easy Mayan Bowls* on a moderate temperature summer day.  In the evening I started two Chuck roasts in my instant pot:

1. Sprinkle with salt and pepper and brown on the sauté setting. Brown all four sides of the two roasts.

2. Slow cook 6 hours with a can of tomato sauce, layered with sprinklings of ground Cumin, powdered onion, dried onion flakes, garlic cubes and/or granulated garlic, paprika.

3. After six hours it should be falling apart. Pull it into little pieces and put it back in the sauce. [You probably have too much sauce left over. You can freeze extra sauce with all that good flavor in it and use in either enchilada sauce or as a base for some veggie soup–put a little bit of the beef in there too, maybe some barley, and don’t forget your green beans.]

Wash and spin dry chopped fresh curly kale or kale of any kind.  Massage well with light olive oil and salt. You can use any leftovers of this for salads or put into a bag in the fridge and keep for leftover Mayan Bowls

Chop or smash avocado with lime and salt. Or you could go with some prepared guacamole from the store.

I like to cook my canned black beans extra because I like them a little soft. I drain a can, add some water and cook for another 10 minutes or so with a little extra salt.  [I know some people eat the beans straight from the can.  Some brands may be softer than others.]

Cook some quinoa, wild rice, brown rice or the Trader Joe’s Organic Superfood Pilaf shown below (from the freezer section).

Assemble bowls with whatever ingredients each person wants adding extra lime juice on top of the kale and be generous with it.

Toss tortilla chips, especially Garden of Eatin’ red-hot blues or Costco Kirkland organic tortilla chips.

Some people might like salsa on there for a more Mexican-style bowl.

Top your bowl with some crispy shallots. You can substitute crispy onion rings. Or perhaps some kind of toasted nut or pumpkin seeds with garlic on them.


Easy addition to Mayan bowls. Cook according to package directions, about 10 minutes.

RECIPE: Indian Lentils – “Dal”

This is my method for making Indian Dal  (Lentils) and rice.

I have made a large crock full for a couple years for the teachers appreciation day at school. They love it. Continue reading

Relaxation Tools

Need some extra help relaxing?  Staying calm?  Here are some of my favorite relaxation aids: Continue reading

Adrenal Support Tea (Tisane)

I have thoroughly implemented this recipe for Adrenal Support Tea into my Winter regimen.  Here are my tips for doing so.  “Tisane” means “Herbal tea,” or in other words, a (hot) water extraction of plant materials.  Continue reading

memory tea

Updated:

I was inspired by THIS MEMORY TEA, which you can purchase at the link. It’s $10.99 for 8 oz.  ($22 per pound)

What I learned: At my local store The Wedge Co-Op they have almost all the ingredients to make this tea blend.

 

For a price comparison, there is a local company that makes a Blueberry Tea (also sold in bulk at The Wedge) which is based on Rooibos with blueberries and I think the one ingredient from the Memory Tea that it includes was the bilberries (but not bilberry leaf). This tea was ~$45 per pound!  So, I guess Rooibos tends to be more expensive. So, I have to skip that and go for making my own or buying on ZNaturalFoods.com (link above).

Re: Memory:

I’m sticking with another month of the brain supplement I’m taking (Seeking Health Optimal PC).  I might do the next 3 months of that so that when I go into my doctor I can report and perhaps we will try a cheaper lecithin or other PC product. I saw a sunflower lecithin around here somewhere…

RECIPE: Falafel patties

This recipe is on the package of Bob’s Red Mill brand Garbanzo Flour.

My kids like these plain when freshly made. I use fresh parsley, about a handful for a doubled recipe. Continue reading

RECIPE: German Red Cabbage

I don’t know why this dish is so addictive for me, but I can make up a batch and eat a serving every day. It’s full of B6 and folate, and perhaps that is why.  Perhaps it’s because I love sour so much.  Traditionally served alongside sausages like Brautwurst.

Fat: 2-4 Tbsp. butter or better yet , drippings from roasted chicken

Shallots and/or onions, chopped (TIME SAVER: frozen chopped)

Head of red cabbage, sliced fine so that it comes out in shreds

1-2 (tart) apples, chopped or grated (TIME SAVER: I leave the skin on, use an apple slicer/corer and then chop with a knife)

1/2 cup apple cider vinegar* (or lemon juice, or could try ascorbic acid crystals–not ascorbate)

1 Tbsp salt

1/4 to 1/2 cup honey

1/2 cup water or chicken stock, add more if not using full amount of vinegar

Optional: whole grain flour for thickening

*Acid is key to keeping the deep color of the red cabbage. If you do not use any vinegar (or lemon juice) you will end up with a lavender color.

  1. Brown onions and shallots to caramelize in the fat.
  2. Put all other ingredients except flour into the pot. Cover and simmer until desired tenderness, about 20 minutes. Cook longer til you get it as soft as you want.
    FOR PRESSURE COOK: In an iPot pressure cooker, the setting for “Soup” (30 minutes of medium pressure) will yield a very soft cabbage that will begin to fall apart when stirred. Almost too soft for my liking, but still okay. Try 20 minutes of pressure.
  3. Adjust salt. Pepper to taste.
  4. It is not necessary to thicken, but you can. Try 1 Tsp. whole grain flour such as spelt, kamut or wheat. Sprinkle it on before last 5 minutes of cooking, then stir.

RECIPE: Oatmeal Latte (with adaptations)

Hey, Friends:

howsweeteats-com-oatmeal-latteA recipe for a healthy breakfast treat!  Soooo nice for a weekend breakfast in jammies.  It’s great as is, with a dose of beta glucan (oats)– your colon will thank you. But, can we make it more Paleo for me (and you)?

What adaptations can you think of to this recipe for Oatmeal Latte from Jessica Merchant?

Here’s what I did with this recipe, thus far:

  • My favorite coffee bar drink is a Miel, basically a latte sweetened with honey (the “miel” in Miel), and cinnamon. So, I made this into a Oatmeal Miel.
  • soaked steel cut oats in almond milk overnight in fridge.
  • used my go-to Mt. Hagen decaffeinated instant coffee granules (bought on Thrive Market)

I will not eat oats more than once a week because I tested sensitive a long time ago, so I don’t want to overdo it. But, I did try this recipe for Oatmeal Latte and it was so comforting and delish!  I want to try again very soon with more adaptations. Probably some chia (I might buy some white seeds just for this). Maybe some other type of ground, soaked nuts. Maybe some rice porridge.

RECIPE: Chocolate Zucchini Muffins

 

My 10 year old presents me with the challenge of loving sugar and chocolate (and I see Halloween looming just ahead. I’m cleaning out the treat box this morning.) My 12 year old son is the only person I know who isn’t. But, in our family, it’s the ladies who are particularly addicted to sugar and chocolate (and fighting it).

I made these muffins this morning and everyone liked them. Based on almond butter, but could be adapted. Does anyone else have a recipe for chocolate zucchini bread or muffins? I’d like to keep tweaking. Continue reading

RECIPE: Bread Pudding

This bread pudding is to. die. for.  You might be able to score some on the Whole Foods hot bar.  But, I’m using the recipe this week to use up the croissants that my daughter doesn’t want to eat with ham and cheese any more (another binge-and-halt trend of the summer).  So, bread pudding with the redeeming qualities of eggs.

Here is a printable version of the Whole Foods Warm Bread Pudding with Vanilla Sauce recipe