I thought I had already written about this, but here are a few more ideas for natural remedies that we have used successfully:
-Garlic-still my fav for nipping it quick! The earlier in your sickness you take it (the first hint of a sore throat, etc.) the better! We have put it in mashed potatoes, but you can also crush and diced it fine, mix with butter and spread on a piece of bread. Mmmmm! The longer you wait, the more you'll have to take, as I've learned the hard way.
-mix grapefruit seed extract and elderberry powder into flavored kefir for immunity boost
-the immunity tea that I talked about in an earlier post is absolutely wonderful on a sore throat. Both my hubby and I loved it!
-water water water!! The kids have come home from school a few times with headaches, etc. It was because of dehydration. After drinking 2 cups of water they felt much better. Water will really help spread the good stuff around your body and clean the bad stuff out. Isn't it cool how efficient our bodies are???
Sunday, February 12, 2012
Sunday, February 5, 2012
Couscous with Vegetables & Green PolkaDot Box
We got our first Green PolkaDot Box the week before last! We are huge fans of this new company. Service was prompt, and they took such good care of us! They are like a small Whole Foods online, and will be expanding as they grow by offering more variety of products. What we have used so far, we really really like! The prices aren't all great, but most of them are just WOW! Click here to learn more about them!
This is a new favorite! Sooo colorful and soooo yummy! I love couscous, always have.
2 C whole wheat couscous
2 1⁄2 C filtered water
1 can black beans, rinsed and drained well, or 1 1/2 c of cooked black beans
1 c carrots, diced very small
3/4 c diced celery
2 bell peppers (red, orange, or yellow), diced very small
1 onion, diced very small
2 Tbsp. grated lemon zest
1⁄2 C each fresh parsley and cilantro, chopped (you can use dried if you don't have any fresh)
1 Tbsp. cumin
2 tsp. sea salt, or more
freshly ground pepper to taste
optional: 1⁄4 c fresh mint, chopped-we tried this and didn't care for the mint
optional: 2 c mushrooms, sauteed for 2 min. in 2 tsp. olive oil (our kiddos don't like mushrooms. Sad!)
Bring the water to a boil in a large pan, add the couscous, then turn off the heat. Cover the pan and let it sit for 20 minutes.
Mix all the other ingredients in a bowl, then add the mixture to the couscous. Toss with dressing (below) and serve warm.
Dressing:
1⁄4 c extra virgin olive oil
2 T flaxseed oil
1⁄2 c fresh lemon juice
2 t ground turmeric
Shake all ingredients in a pint jar and stir into warm couscous mixture.
2 1⁄2 C filtered water
1 can black beans, rinsed and drained well, or 1 1/2 c of cooked black beans
1 c carrots, diced very small
3/4 c diced celery
2 bell peppers (red, orange, or yellow), diced very small
1 onion, diced very small
2 Tbsp. grated lemon zest
1⁄2 C each fresh parsley and cilantro, chopped (you can use dried if you don't have any fresh)
1 Tbsp. cumin
2 tsp. sea salt, or more
freshly ground pepper to taste
optional: 1⁄4 c fresh mint, chopped-we tried this and didn't care for the mint
optional: 2 c mushrooms, sauteed for 2 min. in 2 tsp. olive oil (our kiddos don't like mushrooms. Sad!)
Bring the water to a boil in a large pan, add the couscous, then turn off the heat. Cover the pan and let it sit for 20 minutes.
Mix all the other ingredients in a bowl, then add the mixture to the couscous. Toss with dressing (below) and serve warm.
Dressing:
1⁄4 c extra virgin olive oil
2 T flaxseed oil
1⁄2 c fresh lemon juice
2 t ground turmeric
Shake all ingredients in a pint jar and stir into warm couscous mixture.
Baked Oatmeal
- 3 c rolled oats -not quick cook
- 3/4 c sucanut or agave (we prefer sucanut to the agave. Firmer texture)
- 2 t cinnamon
- 1/3 c liquified coconut oil
- 1 1/2 c plain yogurt or kefir (we make our own, and sometimes I use some of each)
- 1 c almond milk
- 2 eggs (or 2 T chia seeds plus 4 T water; let sit for 15+ minutes to gel-we have used both and they both work great!)
- 2 t baking powder
- 1 t sea salt
- opt: add 1 apple chopped and 1/3 c raisin. We have also tried it with 1 sliced banana, diced peaches, diced strawberries, frozen mixed berries... Be creative!
The night before…
In the morning...
Instructions
- Combine the night before ingredients and mix well.
- Cover with plastic wrap or towel.
- Leave on the counter overnight.
- Add the rest of the ingredients to the bowl and mix well.
- Pour into greased glass baking dish-we do one that is between square and 9x13.
- Bake at 350 degrees for about 30-40 minutes or until it looks a little browned around the edges.
The night before…
In the morning…
Wednesday, January 18, 2012
Lentil Burgers
I never believed I would prefer another burger to a hamburger, but these have definitely snagged my preference! I got this recipe from my sister-in-law, but made a few modifications:
3 c dried lentils
8 c water
4 t vegetable broth powder
1 c uncooked brown rice
1 c uncooked brown rice
4 c seasoned bread crumbs
1/2 c minced dried onion (or a little bit of fresh if you prefer fresh)
1/2 c minced dried onion (or a little bit of fresh if you prefer fresh)
1 or 2 cloves of garlic, crushed and minced-if you love garlic like me
1/2 t pepper
1/2 t pepper
1 c fresh shredded Parmesan cheese
olive oil
Rinse the lentils & brown rice. Combine the lentils, water, and vegetable broth powder. Bring to a boil and then add the rice; reduce heat, cover, and simmer for 45-55 minutes. Mash a little for consistency, then pour into a bowl and stir in breadcrumbs, onion, garlic, pepper, and Parmesan, mixing well. Form the mix into patties, about 14-15.
olive oil
Rinse the lentils & brown rice. Combine the lentils, water, and vegetable broth powder. Bring to a boil and then add the rice; reduce heat, cover, and simmer for 45-55 minutes. Mash a little for consistency, then pour into a bowl and stir in breadcrumbs, onion, garlic, pepper, and Parmesan, mixing well. Form the mix into patties, about 14-15.
Line a baking sheet with foil and drizzle with olive oil. Place the patties on the foil; drizzle more oil on top of patties. Bake at 450 for 15-20 minutes, turning once to brown each side.
We serve these alone (no bun) along with a large salad. My 3 older kids all said, "Wow, these are REALLY filling!" Yep, they sure are! This made enough for our family plus leftovers for the hubby the next day. These also store nicely in the fridge and are good several days later.
Sunday, January 15, 2012
Salad Dressings
This post was inspired by my friend Jennifer who is starting to change her eating habits! She is totally inspiring! We have salad nearly every night before our dinner, as a "first course" so to speak. A large helping of salad fills us with nothing but the best, and a large portion will curb overeating in the "next course".
Here are some of our family favorites for salad dressing:
Strawberry Poppy Seed Dressing
1/2 c extra virgin olive oil
1/2 c white wine vinegar
1/4 c honey
1/4 tsp paprika
1 T poppy seeds
2-3 T pureed strawberries or raspberries
1/4 t basil
Blend all ingredients except poppy seeds in high-powered blender. Add seeds and pulse a few times.
This dressing is great for green salads with fruit in it (mandarin oranges with nuts and seeds, apples/raisins/pumpkin seeds, etc.)
Also, it makes a lot of dressing, so feel free to half it/quarter it, etc. This applies to all of the dressing recipes!
Maple Syrup Dressing
3/4 c extra virgin olive oil
3/4 c red wine vinegar
6 T maple syrup
1/2 t sea salt
1/4 c brown mustard
1/4 yellow or white onion
1/2 t garlic powder
Blend all in high powered blender until smooth.
Basil Parmesan Vinaigrette
1/2-3/4 c fresh basil leaves
1 c extra virgin olive oil
1/2 c parmesan cheese
1/4 c balsamic vinegar
3 T white wine vinegar
1 clove garlic
1/4 t pepper
1/4 t sea salt
Blend all ingredients in high powered blender. Let sit in the fridge at least 2 hours to meld flavors.
Basic Salad Dressing
1 c extra virgin olive oil
2 T unrefined flaxseed oil
1/4 c vinegar (either raw apple cider, red wine or balsamic)
1 T Dijon mustard
***You can also add either 2 cloves of garlic, finely chopped herbs (parsley, oregano, thyme), sundried tomatoes and green onion, substitute some walnuts for part of the oil (this makes it creamy) OR add tomatoes & basil.
Blend in high powered blender until smooth
Favorite Dressing for sweet salads....
1/2 c honey
1/2 c raw apple cider vinegar
1 c extra virgin olive oil
1 T mustard
1 t sea salt
1 small red onion, cut into fourths
1 T poppy seeds
Blend all ingredients except poppy seeds in high powered blender until smooth. Add seeds and pulse a few times.
All of these dressings come from Green Smoothie Girl's recipe collection! Check her out!
Here are some of our family favorites for salad dressing:
Strawberry Poppy Seed Dressing
1/2 c extra virgin olive oil
1/2 c white wine vinegar
1/4 c honey
1/4 tsp paprika
1 T poppy seeds
2-3 T pureed strawberries or raspberries
1/4 t basil
Blend all ingredients except poppy seeds in high-powered blender. Add seeds and pulse a few times.
This dressing is great for green salads with fruit in it (mandarin oranges with nuts and seeds, apples/raisins/pumpkin seeds, etc.)
Also, it makes a lot of dressing, so feel free to half it/quarter it, etc. This applies to all of the dressing recipes!
Maple Syrup Dressing
3/4 c extra virgin olive oil
3/4 c red wine vinegar
6 T maple syrup
1/2 t sea salt
1/4 c brown mustard
1/4 yellow or white onion
1/2 t garlic powder
Blend all in high powered blender until smooth.
Basil Parmesan Vinaigrette
1/2-3/4 c fresh basil leaves
1 c extra virgin olive oil
1/2 c parmesan cheese
1/4 c balsamic vinegar
3 T white wine vinegar
1 clove garlic
1/4 t pepper
1/4 t sea salt
Blend all ingredients in high powered blender. Let sit in the fridge at least 2 hours to meld flavors.
Basic Salad Dressing
1 c extra virgin olive oil
2 T unrefined flaxseed oil
1/4 c vinegar (either raw apple cider, red wine or balsamic)
1 T Dijon mustard
***You can also add either 2 cloves of garlic, finely chopped herbs (parsley, oregano, thyme), sundried tomatoes and green onion, substitute some walnuts for part of the oil (this makes it creamy) OR add tomatoes & basil.
Blend in high powered blender until smooth
Favorite Dressing for sweet salads....
1/2 c honey
1/2 c raw apple cider vinegar
1 c extra virgin olive oil
1 T mustard
1 t sea salt
1 small red onion, cut into fourths
1 T poppy seeds
Blend all ingredients except poppy seeds in high powered blender until smooth. Add seeds and pulse a few times.
All of these dressings come from Green Smoothie Girl's recipe collection! Check her out!
Monday, January 9, 2012
Crock Pot Spanish Quinoa
This recipe was originally inspired by my sister-in-law, Christian. She has a spanish rice recipe that is super yummy, and I thought that it might be fun to make with quinoa for a different consistency. I found this in my new cookbook, and knew I had found a new favorite recipe with a little bit of tweaking. My hubby raved about it multiple times that night and the next day. Soooo, here ya go!
Spanish Quinoa
2 T olive oil
1 white onion, chopped
4 cloves garlic, minced
1/2 bell pepper, chopped
3 c water
1 1/2 c quinoa, rinsed well
2 T vegetable broth powder
1/2 small can tomato paste
1 t salt
1/2 t chili powder
optional ingredients: 3/4 c black beans, 1 c frozen or fresh corn, 1/4 c fresh cilantro leaves, chopped
Heat oil in skillet and saute onion for 3-5 minutes. Add garlic and pepper and saute another 3-5 minutes.
Combine saueteed vegetables, water, quinoa, broth powder, tomato paste, salt and chili powder in crockpot. Stir until paste is mixed into the liquid. You can add optional black beans and corn. Cook on high for 1 1/2-2 hours until quinoa has unfurled. Garnish with optional cilantro.
*Note-I double this recipe because I love leftovers!
Spanish Quinoa
2 T olive oil
1 white onion, chopped
4 cloves garlic, minced
1/2 bell pepper, chopped
3 c water
1 1/2 c quinoa, rinsed well
2 T vegetable broth powder
1/2 small can tomato paste
1 t salt
1/2 t chili powder
optional ingredients: 3/4 c black beans, 1 c frozen or fresh corn, 1/4 c fresh cilantro leaves, chopped
Heat oil in skillet and saute onion for 3-5 minutes. Add garlic and pepper and saute another 3-5 minutes.
Combine saueteed vegetables, water, quinoa, broth powder, tomato paste, salt and chili powder in crockpot. Stir until paste is mixed into the liquid. You can add optional black beans and corn. Cook on high for 1 1/2-2 hours until quinoa has unfurled. Garnish with optional cilantro.
*Note-I double this recipe because I love leftovers!
Easy Peasy Lemon Squeezy
Happy New Year! I'm back!
I have some super fun recipes that will save you time and money! Who here uses canned tomatoes regularly??????? Anyone?
How about potatoes?
Yep, that's affirmative on both counts at our house! My dearest friend gave me a new cookbook for Christmas. It's a vegan crockpot cookbook, and I LOVE IT! There were a few short cuts in the book that I'm super excited about, having already tried them out!
First of all, I found tomatoes for super cheap last summer...like $6 for a bushel. I'd heard you could throw the tomatoes in your freezer whole, so I did that with as many tomatoes as I had room for, but this year will be different! Cheap, diced tomatoes! All you need is a crockpot, some freezer bags, and of course, TOMATOES! All you do is rinse your tomatoes, dice and fill up your crockpot. Cook on low for 6-8 hours, or on high for 3 hours.
I have a crockpot with a timer, and it shuts off after the time is up, so I set it for 3 hours on high just before I go to bed. In the morning the tomatoes are cooked and cooled enough to put in bags. I freeze in 3 cup portions, equal to 2 cans of diced tomatoes. I promise you, your chili, sauces, soups taste so much better with locally home grown tomatoes then store bought!
Now, for potatoes! Scrub down your potatoes (regular or sweet potatoes) and place in crockpot (if you work, scrub the night before, place in your crockpot and turn on just before you leave for work). In 6-8 hours, low heat, you have absolutely perfect baked potatoes! Top regular potatoes with leftover chili, or have a baked potato bar. Sweet potatoes can be topped with butter, cinnamon and honey or agave nectar for a fun treat! Mmmmm!!!
I have some super fun recipes that will save you time and money! Who here uses canned tomatoes regularly??????? Anyone?
How about potatoes?
Yep, that's affirmative on both counts at our house! My dearest friend gave me a new cookbook for Christmas. It's a vegan crockpot cookbook, and I LOVE IT! There were a few short cuts in the book that I'm super excited about, having already tried them out!
First of all, I found tomatoes for super cheap last summer...like $6 for a bushel. I'd heard you could throw the tomatoes in your freezer whole, so I did that with as many tomatoes as I had room for, but this year will be different! Cheap, diced tomatoes! All you need is a crockpot, some freezer bags, and of course, TOMATOES! All you do is rinse your tomatoes, dice and fill up your crockpot. Cook on low for 6-8 hours, or on high for 3 hours.
I have a crockpot with a timer, and it shuts off after the time is up, so I set it for 3 hours on high just before I go to bed. In the morning the tomatoes are cooked and cooled enough to put in bags. I freeze in 3 cup portions, equal to 2 cans of diced tomatoes. I promise you, your chili, sauces, soups taste so much better with locally home grown tomatoes then store bought!
Now, for potatoes! Scrub down your potatoes (regular or sweet potatoes) and place in crockpot (if you work, scrub the night before, place in your crockpot and turn on just before you leave for work). In 6-8 hours, low heat, you have absolutely perfect baked potatoes! Top regular potatoes with leftover chili, or have a baked potato bar. Sweet potatoes can be topped with butter, cinnamon and honey or agave nectar for a fun treat! Mmmmm!!!
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