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WHO SAID WE DON’T HAVE POWER TO CHANGE THE WORLD!

Exciting news about NON GMO foods, that gives us all hope of change in the right direction!!!!!

Please check out this video and give yourself a pat in the back for your beliefs and unwavering choices!

Have an AWESOME day!!!

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MUNG BEAN HUMMUS WITH A TWIST!

MUNG BEAN HUMMUS image This is my take on Hummus, since I love the mighty Mung Bean! It’s a bit out of the box, but that’s a good thing if it tastes good, and that it does!!! Mung Beans are super high in protein and fibre which reduces the carb value! They are so versatile and delicious, that I continue to experiment with them. The raw Sesame Seeds adds a little crunch and the Lime Juice really compliments the combined flavours! Hope you like!

INGREDIENTS

1 cup Mung Beans

2 cups Water

1 large clove Garlic, more if you like Garlic

1/4 cup raw Sesame Seeds

1/4 cup Olive oil

1/4 cup Fresh Lime Juice

Sea Salt, to taste

Cayenne

METHOD

Rinse beans and cook in 2 cups of water for approx 40 min, till soft and let cool.

In a food processor add Garlic and Sesame Seeds and purée.

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Add cooked and cooled Mung Beans, Olive Oil, Lime Juice and Sea Salt and process, stirring if necessary. Taste and refine flavours by adding more Olive Oil, Lime Juice and Salt. Add Cayenne to mixture or simply sprinkle on top.

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Garnish with a little Olive oil, Sesame seeds, Mung Beans and Lime Zest

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OR

Olive oil, spiced sun-dried Moroccan Olives and Cayenne

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Makes over 2 cups

Enjoy!

CHOCOLATE CHIP, PECAN, GLUTEN FREE COOKIE

I was in the mood for chocolate chip cookies tonight, so I thought I would borrow my chocolate chip, ginger cookie recipe and change it up a bit. I only had one egg and was low on sugar so I took a chance on it working out with just one egg. What happened was, it made a crunchier cookie! We couldn’t wait till they where cold so we ate them warm and they were really yummy!!

Nice light crunch on the outside and soft in the middle.

INGREDIENTS

1/2 cup Almond Butter
3 tbsp Maple Syrup
1 tbsp Coconut Oil
1 med org Egg
1 tsp Vanilla
1/4 cup Coconut Flour
1 tsp Baking Soda
1/4 tsp Sea Salt
1/2 cup Chocolate Chips
Pecan halves, for garnish

METHOD

In a bowl, add Almond Butter, Coconut oil, Egg, Maple Syrop, Vanilla, and mix well. Fold in Flour, Baking Soda and Salt. It will become a thick Paste. Add Chocolate chips and stir till blended evenly.

Preheat oven to 350F. Grease cookie sheets with Coconut oil.

Using a tbsp measure, scoop dough and scrape off excess. Remove with a small spatula or knife, and roll into a ball. Place on cookie sheet. Repeat, leaving a couple inches between. With a fork, dip it in water and flatten out, (this will keep it from sticking to the fork). Decorate with pecans on top.

Bake at 350F for 14 – 15 min

Let cool on sheet and remove with a spatula.

Makes up to 24 depending on size.

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POTATO CROQUETTES!

The weather has been very weird lately. Just when you think the nice weather has arrived, we get blasted with more winter! At least it feels like it. I find the cold weather makes me want to cook and eat comfort food.

Today, I thought I’d try something my Mom used to make, that I loved, Croquettes. I love anything potato and although I don’t eat them too often, today was a potato day!

My Moms’ version was potato, (cooked of course), put through a ricer and then parsley, garlic, egg and Parmesan cheese was added. She hand formed them into fat looking cigars, then rolled them in flour and were pan-fried in olive oil till golden brown!

I can still remember waiting patiently for her to put them on a plate so I could devour one, or two. They were so delicious and fluffy and almost fell apart if you didn’t handle them with respect!

Well, I tried the ricer, which I borrowed from a friend, but that didn’t work out! I guess I’m not ricer savvy, Hehe. So I ditched it and used a fork.

These are nowhere near the ones my Mother used to make, but they did turn out quite tasty!

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Hope you like them!

CHUNKY POTATO CROQUETTES

INGREDIENTS

1 med Sweet Potato
2 or 3 med reg Potato
2 med Eggs
1 large clove Garlic, chopped
Parsley, chopped
1/2 cup Goat Cheese, crumbled
Cayenne
Sea salt
Olive oil, for frying
METHOD
Boil potatoes and let cool.
Peel and place in a bowl.  With a fork chop up the Potatoes and mash most of it, leaving some small chunks.
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Add chopped Parsley, Garlic, Egg and crumbled Goat Cheese.  Mix well and season with Salt and Cayenne.
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With a large spoon, scoop out mixture in a long shape and pan fry on med, with a little olive oil, till golden brown on all sides, (few min).
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Delicious, straight out of the pan, or room temperature!
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Mangia!!

GLOBAL MARCH AGAINST MONSANTO!

My post today is on an issue that seems to haunt me whether I like it or not! So here I am to share my concern with you! My concern is not to upset or freak anybody out, just to make you think!

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This is an excerpt taken from Yahoo news.

LOS ANGELES (AP) — Two million people marched in protest against seed giant Monsanto in hundreds of rallies across the U.S. and in over 50 other countries on Saturday.

“March Against Monsanto” protesters say they wanted to call attention to the dangers posed by genetically modified food and the food giants that produce it. Founder and organizer Tami Canal said protests were held in 436 cities in 52 countries.

Genetically modified plants are grown from seeds that are engineered to resist insecticides and herbicides, add nutritional benefits or otherwise improve crop yields and increase the global food supply. Most corn, soybean and cotton crops grown in the United States today have been genetically modified. But some say genetically modified organisms can lead to serious health conditions and harm the environment. The use of GMOs has been a growing issue of contention in recent years, with health advocates pushing for mandatory labeling of genetically modified products even though the federal government and many scientists say the technology is safe.

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I don’t know how many, if any of you were aware of the GLOBAL March against Monsanto yesterday, May 25, 2013! There are many Utube videos to view if you’re interested! I urge you, if you care anything about your health or the planet, to get informed on what GIANT corporations like Monsanto are doing to you, the food chain and the planet!

It seems, at a glance, with the number of companies in on this, (to a depth you could not imagine), and the lack of involvement of our Governments, that we are all science experiments! This gives a whole new meaning to the phrase, “Only the strong will survive!” What exactly do they have in store for us?????

Does anyone have the Movie “Soylent Green” FLASHING in their minds????

Pardon me if I’m sounding over dramatic, but seriously, try to detach yourself from your body for a moment and use that thing on your shoulders that contains THE BRAIN! It’s an amazing organ!

I don’t know how we can ‘undo’ this situation that has been quietly forced upon us, in the name of Science. The tentacles are so deep and the money involved is astronomical! It does seem we are on the losing side.

The only thing we can hope for right now, is having the RIGHT of CHOICE, which seems to have been taken away from us! Quietly, of course!

If you care, exercise your Right of Choice! Know what you’re eating! Read your labels kids!!!!!

Have a great day!

GARLIC SHRIMP WITH BABY BOK CHOY

I find Bok Choy a very interesting and versatile vegetable. It is related to the cabbage and turnip. The bulb has the same spiciness as the turnip, but milder.  It is rich in vitamin C and A, and a good source of fibre and folic acid. It also offers calcium and has more beta-carotene than other cabbages.

I think it’s great in soups, just chop some up and put it in your soup! It’s so tender it will cook just with the heat of your soup. If you steam it, beware! It will be ready in seconds. Don’t overcook it, there’s nothing worse than limp Bok Choy!

If you have never eaten Bok Choy, maybe this will tempt you to try it! Here is a fast, easy and delicious way to tempt you!

GARLIC SHRIMP WITH BABY BOK CHOY

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INGREDIENTS

4 – 6 Baby Bok Choy, cut into pieces

12 Raw Shrimp

Garlic, raw fresh, as much as you like

Hot Chilies

2 tbsp Olive Oil

1\2 cup or so of Chicken or Veg stock

Sea Salt, to taste

METHOD

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In a skillet, on med, add Olive Oil, Garlic and Chilies.  Saute for a couple of min, not to burn the Garlic then add the Shrimp and stir.

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Cook Shrimp for about 2 min on each side.

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Lay the chopped, Bok Choy on top, cover and steam for a min or so, untill soft.  Remove lid and stir together.  Add Stock,  and Salt to taste.  Stir and continue to cook for a couple of min.  Remove from heat.

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It is now ready to serve with Rice or Pasta (gluten-free or otherwise) OR serve all on its own!

Mangia!

MUSHROOM AND POTATO STIR FRY WITH TOMATO AND CILANTRO

This is part of the article,  The Health Benefits of Mushroom Consumption,  from my favourite Health Website  Mercola.com  about Mushrooms.   I love mushrooms but never realized how good they were for you.  I will definitely be eating more mushrooms!

By Dr. Mercola:
Mushrooms contain some of the most powerful natural medicines on the planet. About 100 species are being studied for their health-promoting benefits, and about a half-dozen really stand out for their ability to deliver a tremendous boost to your immune system.

Nine recently presented studies on mushrooms detail a wide variety of health benefits, including: improved weight management, improved nutrition, increased vitamin D levels, and improved immune system function.

One of the active medicinal compounds found in Cordyceps has been identified as a potential cancer drug. More recent studies suggest it also has potent anti-inflammatory characteristics that may be helpful for those suffering from: asthma, rheumatoid arthritis, renal failure, and stroke damage.

It’s important to eat ONLY organically grown mushrooms because they absorb and concentrate whatever they grow in. Mushrooms are known to concentrate heavy metals, as well as air and water pollutants, so healthy growing conditions is a critical factor.

Mushrooms that can help boost the nutrient content of your diet include: shiitake, reishi, cordyceps, turkey tail, and Himematsutake.

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It was a rainy day today, so besides going to my exercise class, I was bad and stayed in instead of going grocery shopping! I realized this at about 4:00 and suddenly freaked out! So off to the fridge I went to see what I had and what do you know! I had just bought some shiitake and King Oyster mushrooms to try after reading this article. Along with a few other things I had………

This is what I came up with!

MUSHROOM AND POTATO STIR FRY WITH TOMATO AND CILANTRO

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INGREDIENTS

3 med sized Organic potatoes
Mushrooms, chopped, as much as you want, what ever type
1 cup chopped Eggplant
1 cup Strained Tomatoes
Fresh Garlic
Fresh Cilantro, chopped
Olive Oil
Sea Salt
Cayenne

METHOD

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Chop up Mushrooms and sauté in a deep skillet on med until they start to sweat.
Lightly pour olive oil over the mushrooms, just enough to coat and continue to cook on med.

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Add chopped garlic, eggplant, stir together and continue cooking for a few min till the eggplant becomes soft.

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Add Tomato and seasoning to taste, stir well and cook until the tomato reduces and starts to caramelize.

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Add the potatoes stir together and cover. Continue to cook stirring every few minutes so the bottom doesn’t burn. It’s ready when you can easily pierce the potato.

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This is what it should look like.

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Sprinkle with chopped Cilantro and serve! If you don’t like Cilantro, you can use Parsley.  I like the Cilantro in this dish, but definitely adding some green, makes those taste buds pop!

Delicious room temperature too!

Mangia!