Vegetable Squares

May 10, 2019

This recipe was originally published in Cook Your Way to Health as Vegetable Appetizers, using 1 cup of gluten-free whole grain flour.  As part of a cleanse I was doing this past month, I experimented with using my homemade almond flour, and I’m happy to report that I loved them!  Here is my new version:

Vegetable Appetizers

A nutrient dense breakfast – no grain flour or sugar, great protein, and lots of veggies!

1 medium onion, finely chopped

3 cups finely chopped carrots, broccoli, celery, zucchini and/or mushrooms (you choose)

1 cup almond flour (grind whole raw almonds in Nutri Bullet or blender, or use dehydrated left over almond pulp from making almond milk)

1/2 cup grated old cheddar, or cheese of your choice.   I used 1 cup Goat Cheddar.

2 tbsp. parsley

1 tbsp. dill

1/2 tsp. oregano

2 cloves garlic, minced

1/4 cup cold pressed olive oil

4 eggs, slightly beaten

unhulled sesame seeds

  1.   Heat oven to 350 F and oil a 9″ square baking pan.
  2.   Mix all ingredients together and spread into pan.   Top with sesame seeds.
  3.   Bake until golden brown, about 40 minutes, cool on a rack.
  4.   Cut into squares and serve.

Great with soup for lunch, and cold in the lunchbox.

Replace toast and jam with this healthy alternative!

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THANK YOU AND YUMMY PASTA SALAD!

March 26, 2019

A huge thank you to all you attended the Heart Health workshop on Saturday March 23rd.  I appreciated discussion and questions regarding the material presented.  We always have an interesting and inquiring group of people, and it was encouraging to see men attending  and supporting their health and their partners.  We had a lot of food, and some fun with preparation!

Heart Health Workshop (Custom)

The pasta and legume salad was a hit, so I’ve included the recipe here.  The Beet and Cucumber Salad is in Eat Away Illness, and the Cashew Cheese Loaf, Jack Cheese, and Dahl are in Cook Your Way to Health.

Chickpea Pasta Protein Salad

1 cup chickpea rotini pasta

1 cup quinoa spiral pasta

2 cups carrots, diced

1 cup chopped kale or greens (may use frozen)

6 green onions, chopped

Dressing:

1/4 cup Tamari soy sauce

2 T. brown rice vinegar

2 T. toasted sesame oil

pinch unrefined sea salt

Garnish:

2 T. toasted sesame seeds.

Variation:   use 1 cup cooked white beans instead of chickpea rotini, and add with step 3.

  1. Cook chickpea rotini for 9 minutes, rinse, and drain and set aside.
  2. Cook quinoa spirals with chopped carrots until el dente, approximately 5 minutes.
  3. Add chopped greens (and beans if using) and return to boil, remove from heat and drain.
  4. Add green onions and chickpea rotini and combine.
  5. Make dressing and combine with salad.
  6. Sprinkle with sesame seeds and serve warm or room temperature.

Note:  Today I heard that one participant made this salad with lentils instead of the rotini.   Any legume will enhance the amino acid balance of this salad. The picture below is with white beans rather than rotini.

Chickpea Rotini Protein Salad (Custom)

To your heart health;

Paulette.


Butternut Squash Soup!

January 29, 2019

Savor this smooth nutritious soup in this frigid weather.  It is -32 here today!  I like to make lots of this and have it in the freezer.  I sprinkle a few toasted slivered almonds on top and a swirl of organic whipping cream.  Yum!  Round out your lunch with egg salad on whole grain crackers.  Vitamin A, protein, natural fats; a winner all around.

butternut squash (custom)

I grew these Waltham Butternuts in my garden last year.

Butternut Squash Soup

Thanks to Claire for this idea. I’ve added my own idea of spices, and I’ve tried it with Turban Squash as well.  Still very good, but not as good as with Butternut.

2 tbsp. butter or ghee for dairy-free

2 small onions, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 medium carrot, chopped

2 medium potatoes, cubed

1 medium butternut squash, peeled and cubed

32 oz. chicken stock

unrefined sea salt and pepper to taste

1 tsp. cumin (used black cumin)

cayenne, dash

turmeric, dash

sprinkle of sea veggies

slivered toasted almonds

splash of whipping cream for garnish

  1. Melt butter or ghee and cook all veggies about 5 minutes in a large saucepan.
  2. Pour in some chicken stock and the herbs and seasonings and bring to a boil.
  3. Reduce heat and simmer, covered, about 40 minutes or until veggies are tender.
  4. Blend until smooth.
  5. Return to pot, add remaining chicken stock to desired consistency.
  6. Serve with a sprinkle of almonds and a splash of whipping cream

butternut squash soup5

Coming up in February will be a cooking day on Heart Health and a Women’s Health and Quilting Retreat.

Enjoy!

Paulette.

 


Baked Cauliflower and Big Thank You!!!

December 4, 2018

Here is a quick and easy way to add cauliflower to your diet.  Remember that cruciferous vegetables such as cauliflower are very beneficial in preventing cancer, and when baked or steamed, do not interfere with thyroid function.  Costco had a large bag of florets so I have made this twice, and plan to use the remainder of the cauliflower to make Millet Mashed Potatoes, page 136 in Eat Away Illness.  We all need some carbs everyday, and millet is gluten-free and easy on the digestion.

BAKED CAULIFLOWER

Add this to the oven when you are baking potatoes and/or other entrees, and dinner is ready!

1/2 cup raw cashews

2 T. nutritional yeast

1/2 tsp. ground black cumin seed

1/2 tsp. unrefined sea salt

cauliflower

olive oil

  1. Wash and slice cauliflower into about 1/2″ thick slices, and place on parchment paper on baking tray.
  2. Blend remaining ingredients in Nutribullet or blender.
  3. Brush cauliflower slices with olive oil and sprinkle mixture evenly over slices.
  4. Bake at 400 F. for 12 – 15 minutes or until desired tenderness.

A BIG thank you to all who attended the Pretty Natural workshop last Friday.   We had such fun!  Successes, and some interesting results!  Orange cookie shaped bath balms were a good laugh.   But seriously, the lip balms, deodorants, lotions, rubs, cleansers and foods all seemed to be a hit.  I experimented with desserts, and we had the Banana Nut Bread and Peanut Butter Cookies made with dehydrated almond nut pulp, as well as Coconut Protein Bars.  Hopefully these will show up in your homes at Christmas in place of some of the flour and sugar cookies so popular at Christmas.

Lotion #1, Lotion #2 with Aloe Vera gel, group shot minus Gwen, and some of the products, including our funny Bath Balms!

Love my group workshops!

Blessings,

Paulette.


Coconut Lemon Protein Balls and Workshop Fun!!

November 24, 2018

How about some easy to make super healthy little protein snacks?   I have been experimenting with these and found two variations that I like.  You will get to sample both if you are coming to the workshop.  Friday November 30th from 10:00 – 3:00 we will be learning about how the chemicals in our body products and cleansers affect our brain and our body, and how to replace and make your own natural products.  We will also be cooking up a lunch with super nutritious foods, so join us for a fun day in the country!  Carpooling available.

Coconut Lemon Protein Balls (Custom)

Coconut Lemon Protein Balls

I experimented with different protein powders and when using the Vegan powder, I used a full 1/2 cup of coconut oil, but with the collagen powder, less was needed.   The slightly darker balls are made with the vegan protein. I’ve taken someone else’s recipe and made it with a complete amino acid profile.  Feel free to eat these little morsels without guilt.

1/4 cup Go Pro goat protein powder
1/4 cup collagen powder
2 tbsp. Coconut flour
Zest of one organic lemon
1/3 cup melted coconut oil
2 tbsp. Lemon juice
2 tbsp. Liquid honey
3/4 cup unsweetened coconut shreds

1.  Place protein powder, collagen powder, coconut flour in a bowl.
2.  Zest the organic lemon over this mixture, and combine well.
3.  Melt the coconut oil, and add the liquid honey and lemon juice.
4.   Pour over the flour mixture and combine well.
5.   Add the coconut shreds and combine.
6.   Roll into small balls and place on a parchment lined cookie sheet in the fridge until well set, about 1/2 hour.

Optional:
Why not try dipping these in melted 100% cacao baking chocolate mixed with a little honey?

Please call me at 306-244-8890 or 306-997-9797 to register for the workshop.  For more info https://eatawayillnessbulletins.wordpress.com/2018/11/07/pretty-natural/

 

 


Fall Soup and Thank You!

September 28, 2018

Check out this Rainbow Swiss Chard! Beautiful colors; just had to preserve this from my garden.

Swiss Chard dehydrated 2 (Custom)

And this is what it looks like dehydrated; leaves and stems separately.

Swiss chard dehydrated (Custom)

We had a great day at our workshop last Friday on Fermenting and Dehydrating.  Thank you to each and every one of you for attending; to Evelyne for assisting me, to Sonja for help with cleanup, Shannon for taking the pictures,  and to Gertrude for all of her elbow grease pounding our Sauerkrauts!

September 21, 2018 6 (Custom)

September 21, 2018 (Custom)

We experimented with making dehydrated Marmalade; a great way to eliminate all of that sugar, fillers, and pesticide infested rinds in the commercial varieties. It took some elbow grease on Evelyne’s part until she thought of using the Nutri Bullet to chop up the rinds!

Here is a great fall soup recipe courtesy of my friend Gary.

 Swiss Chard Soup

I am going to experiment with using the dehydrated Swiss chard, some leaves, some stems; of course the amount will be greatly reduced.

2 chopped onions

4 tbsp. coconut oil

16 cups chopped Swiss chard

5 chopped carrots

4 cubed potatoes

6 cups water

1 tbsp. veggie seasoning or chicken broth concentrate

handful of herbs of your choice – dill, parsley, etc.

1/8 tsp. red pepper flakes

parmesan cheese, or grated cheese of your choice, e.g. goat mozzarella

  1. Sauté onions in oil until soft.
  2. Add remaining veggies to pot.
  3. Add remaining ingredients.
  4. Simmer until veggies are tender.
  5. Taste and adjust seasonings.
  6. Serve with grated cheese if desired.

Thanks to Gary for this wise way to use that excess of Swiss chard!

Make this a full meal by adding egg salad on whole grain brown rice crackers and serve avocado slices sprinkled with powdered dehydrated veggies.   My fave is tomato, red pepper, and onion mix.

Enjoy this wonderful time of the year with all of the fresh produce available to us.

In Health,

Paulette.

 

 

 

 


Radishes! and Guests!

July 27, 2018

I have an abundance of radishes and beautiful kohlrabi this year, so here is an easy and yummy salad to make:

Radish Salad (Custom)

Radish, Kohlrabi, and Carrot Salad

handful of cleaned radishes

1/2 of kohlrabi

1 medium carrot

juice of 1/2 lemon

1 tbsp. cold pressed sesame oil

handful of fresh cilantro or dill

celtic sea salt and pepper to taste

1. Chop veggies, add rest of ingredients and serve.

 

Thank you to my guest, below, who experienced an overnight retreat here last week.  I hope to be of service to many more persons who need a diet/lifestyle boost. Thanks to her as well for the testimonial below.

guest-july-2018-custom.jpg

A great experience.  Anything to fight the traditional medical pharmaceutical model.  Drink in the tranquility; it is peaceful, serene, refreshing, and calm. I had the most amazing sleep.   It was a hallelujah moment.  Just felt the stress melting away.  The food is delicious, nutritious, exquisite, unique. The mentorship of what to buy, where to buy, how to prepare and store the selective foods for healing was so useful.

I found the hour long somatic exercise experience enlightening.  Education so basic and yet so necessary to our well being.

This place is a little treasure.  Much less expensive than going to someplace foreign, and healthier and easier than flying to get there.  One day at this retreat will change your life.”

– client, July 2018.