A Green Smoothie a Day.....

....Keeps the Doctor Away!

Really, it's working in our family.  Ebear has only missed one day of school this entire year and Gbear has missed two.  That is a miracle, especially for Ebear.  She normally gets many colds during the winter and coughs for 6 months straight.  I can hardly believe it.

Just today I noticed she has a little bit of a runny nose.

I blame it on all of the Valentine candy: sugar, HFCS, synthetic food colors.  Yuck!

Time to load her up on green smoothies and carrot juice (our new favorite).

I get a lot of people asking me what we put in our green smoothies.

The truthful answer is:

whatever we have on hand.

I almost always have spinach in the fridge or freezer. 

Greens are always the base and bulk of the smoothie.  If not spinach, then I use collards, beet greens or kale.  If using kale, I will put a quarter of a lime (peel included) to balance the bitterness of the kale.

I try to put in as many veggies as possible:

carrots, a tomato, a small zucchini, a little wedge of a beet, sweet potato, butternut squash, cucumber.  We have tried all sorts of combinations.  Some turn out, some don't.  We still drink them anyway.

I almost always put 1/3 cup of flax seed in the smoothie.

Sometimes I'll put in some greek yogurt, coconut water, peeled oranges, clementines, bananas, pineapple and/or mango.

If the kids are drinking it, I will often put in a little juice:

orange juice, acai, odwalla, vitamin water.

And sometimes I top it off with some frozen berries or ice cubes to cool it down.

They taste better nice and cold!

(If you're trying to convert newbies or kids, or resistant husbands,

you can try a pinch of stevia or a little spoonful of agave or honey to sweeten the smoothie.)

{Raw} Cashew Maple Bars

 

I found this recipe in a great little book that I checked out of our local library:

I love it because it is so sweet- perfect for afternoon sugar cravings.

(But no sugar!)

Everywhere I take it, I get requests for the recipe.

So.......  here it is.... my version anyway!

Cashew Maple Bars/Balls

1 cup cashews

1/2 cup oats (not quick)

1/4 cup pure maple syrup

10 Medjool dates (pit removed and coarsely chopped)

Place all ingredients in food processor and process until soft dough forms.

Roll into balls (my preferred method) or press into an 8" square dish that has been greased with coconut oil.

Freeze.  Best when eaten straight from freezer!

Bar Form

Medjool Dates are sweet, moist, large and have a hard pit inside.

What all the ingredients look like before being processed!

Weekly Menu

Well, this past week didn't go as planned, so I didn't get some of the meals made, which means I already have a few days decided for me!

Monday:  Butternut and Quinoa Stew

Tuesday: (Grace)  Artichoke Spinach Lasagna

Wednesday:  (Eliza)  Robust Tomato Soup

Thursday:  Salad Wraps with collards:  avocado, red onion, cucumber, sprouts, tomato, with curry dip

Fish Friday:  Granny's Salmon with Chickpea Flatbread

Weekly Menu

Monday: Green smoothie and Pesto Veggie Sprirals
(using zucchini spirals instead of penne pasta) and Baked Sweet Potato Fries
Tuesday:  (Gracie)  Green Smoothie and Julie's Everything but the Kitchen Sink (a.k.a. loaded with veggies) Meatloaf with Mashed Potatoes
Wednesday:  (Eliza)  Green Smoothie and Eliza's Vegetarian Stir-Fry with carrots, celery, jicama, broccoli, rice noodles
Thursday:  Green Smoothie and Butternut and Quinoa Stew
Fish Friday:  Green Smoothie and Granny's Salmon with Chickpea Flatbread
Saturday:  Green Smoothie Tangled Thai Salad
Sunday: Green Smoothie and Artichoke-Spinach Lasagna with Vibrant Green Salad

This week's menu

Tuesday:  green smoothie with Quinoa Vegetable Soup,

Wednesday: green smoothie with Cauliflower Crust Pizza

Thursday:  Breakfast:  Wholefood Breakfast Banana Splits
Dinner:  Nori wraps (black beans, avocado, red onion, cilantro, tomato, sprouts) with Sweet Potato Fries and Chipotle Sauce

Friday(Fish Friday):   green smoothie with Pesto Tilapia and Lemon Pinenut Veggie Noodles (use zucchini spirals in place of spaghetti)

Saturday:  Daddy's Omelet for Breakfast, Lemon/Dill Chicken and Asparagus

Food Rules

Food Rules: An Eater's Manual by Michael Pollan

My rating: 5 of 5 stars


This is a great book.  I think it's time we wake up and stop giving our trust out so freely.  When I read the article entitled, "Increased Risk of ADHD Associated With Early Exposure to Pesticides, PCBs" in the Journal of the American Medical Association, it really made me think that we need to rethink how aggressively, and mindlessly, we have perverted the field of agriculture.  What's sad is that people believe that the EPA and the FDA, both political entities, would never let anyone do anything bad, or at least unproven, to us.  Did you know most baking powders have aluminum in them?  Crazy.  Why?  Is there a Recommended Daily Allowance for aluminum?



View all my reviews

Sunless Farming

Really?  Farming without the sun.  How does it work?  Here is the description:

http://www.cbsnews.com/stories/2011/04/12/scitech/main20053018.shtml

It seems pretty neat to me.  What do you think?

I'm going mercury free!

Yesterday, with the expertise of a good friend, Dr. Judson Wall, in Bountiful, Utah, I began my journey to become mercury free.  There is so much information calling the use of amalgam (mercury) fillings into question that I became convinced that the time had come to have this toxic substance removed from my body.  It's ironic that mercury is considered to be a toxic substance before it is placed into the mouth and after it is removed, but is considered harmless while it is in your mouth.  Could someone please explain this logic to me?  We are told to beware of fish containing mercury, but also told to go ahead and have large chunks of it put into our mouths.  Again, could someone please explain?



Yesterday, my mercury removal was begun, in a very careful and safe manner by a Holistic Dentist.  It was done in a manner that was safe for both me and those who performed the removal.  It was discovered after removal that there were large amounts of decay beneath the mercury.  This is because the mercury does not actually form a seal with the tooth, so food can still get into the original cavity and cause further decay.

We now have chickens

They were $3.50 each and we keep them inside until they get their hard feathers and can survive outside. They will begin to lay in approximately 7-8 months. Here are the breeds we got:

1 Rhode Island Red
1 Barred Plymouth Rock
1 Ameracuana
1 Silver Laced Wyandotte
1 Buff Orpington
1 Delaware

And here is a picture of the chicks the first day:

Veggie Poached Eggs

I made this, this evening and it was very delicious.  It was also very quick and easy to both make and clean up with the help of my food processor.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 cup fresh asparagus, trimmed and coarsely chopped
• 1 cup carrots, julienned
• 1/4 cup spaghetti sauce (I prefer basil spaghetti sauce)
• 4 eggs
• salt and pepper to taste

Directions

1. In a large frying pan, heat the oil over medium high heat. Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water or more spaghetti sauce if necessary. 
2. Spread the vegetables out in the pan.  Make four holes in the vegetable spread.  Crack eggs directly into the holes, being careful not to break the yolk. Cook until eggs are done, but the yolk is still soft. Season with salt and pepper to taste. Remove from heat and serve immediately. 
   

Watermelon Salad

Recipe courtesy Paula Deen

Ingredients
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is
dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint leaves.

Banana Nice Cream

Chickpea Salad Sandwiches

This recipe is a great vegetarian substitute for chicken salad sandwiches.

1 (19 ounce) can garbanzo beans, drained and rinsed (or use dried beans, soaked and cooked according to directions, which is what I usually do).

1 stalk celery, chopped

2-3 green onions, chopped

1 tablespoon mayonnaise

small handful of almonds (sliced and toasted)

small handful of dried cranberries

salt and pepper to taste


The recipe is very versatile and can be altered to fit any taste.

Increased Risk of ADHD Associated With Early Exposure to Pesticides, PCBs

In the Journal of the American Medical Association from July 7th of this year, the article entitled "Increased Risk of ADHD Associated With Early Exposure to Pesticides, PCBs" states:

Individuals who are exposed early in life to organophosphates or organochlorine compounds, widely used as pesticides or for industrial applications, are at greater risk of developing attention-deficit/hyperactivity disorder (ADHD), according to recent studies.  

Previous studies had linked ADHD with very high levels of childhood exposure to organophosphate pesticides, such as levels experienced by children living in farming communities that used these chemicals. But a recent study using data from the National Health and Nutrition Examination Survey (NHANES) found that even children who experience more typical levels of pesticide exposure, such as from eating pesticide-treated fruits and vegetables, have a higher risk of developing the disorder.

Bountiful Baskets

I went to my local Bountiful Baskets produce co-op on Saturday.  It is a completely volunteer run organization that gets locally grown produce for it's participants at a wholesale price.  You don't get to choose what you will get so you have to plan your recipes according to what comes home in your basket that week.  There is a really fun variety of items.  You can get an organic or non-organic basket according to your preference.  The cost of a conventional basket is $15.  There is a $10 fee to upgrade to organic.  Here is an example of what comes in a weekly basket:

Not bad for $15.  Bountiful Baskets is currently available in Colorado, Idaho, Utah, Wyoming, Texas, Arizona, Nevada, and Washington.

Zucchini Patties

Ingredients

1/4 cup chopped onion
1-2 cloves fresh garlic
2 cups grated zucchini
2 eggs, beaten
1/2 cup whole wheat flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 T. worcestershire sauce
salt and pepper to taste
2 tablespoons olive oil

Directions

1. Grate zucchini and squeeze out as much moisture as possible. Hint: Salting the zucchini and leaving it for several minutes will help draw out extra moisture.

2. Saute the onions and garlic until translucent and fragrant.

3. In a bowl, mix together onions, garlic, zucchini, eggs, flour, parmesan cheese, mozzarella cheese, worcestershire sauce, salt and pepper until well combined.

4. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini
mixture by spoonfuls onto the skillet and cook for a few minutes on each side,
until golden brown.

Can be served with marinara sauce, a dollop of sour cream, ranch dressing, or anything else that tickles your fancy.

Vote With Your Fork

Can I have some petrochemicals with that, please?

Why are we putting petrochemicals in our food?  Are they yummy?  That doesn't seem to make any sense to me. 

I used to not see a problem with putting synthetic food coloring in food, then I learned what they actually are, and now I am dumbfounded as to why anyone ever thought that was a good idea.

On another note, lets talk about sugar.  Do you know what color it is?  I'll give you a hint, it's not white.  I always thought it was white.  It's only white after it is bleached.  It starts out mostly brown.

Does anyone actually care if their sugar has a brownish color to it?  Honestly, I'm not offended in the least if my sugar is slightly brown.

So, how do we avoid synthetic additives and unnecessary chemicals in our food when they've become so common?  The best way is not to panic, but to go organic!

Black Beans and Coconut-Lime Rice

1 c shredded coconut
1 can  vegetable broth
(1⁄4 t ea salt/pepper)
(3 T butter)
2  c uncooked rice
1 sm onion, diced
1 poblano pepper, seeded & chopped
2- 15 oz cans black beans, drained
(2 t chili powder)
(1 t cumin)
1 lime
2 green onion, thinly sliced
1⁄2 c cilantro
Sour cream
Mango, peeled sliced    

Preheat oven to 350 degrees.

Bake coconut in a shallow
baking pan for 8-10 min. In a saucepan, bring broth,
salt/pepper, 2 T butter and 2 c water to boil. Stir in the
rice. Cook 30-40 min. Turn off heat & keep covered till
ready to serve.

     Heat remaining 1 T butter in a sauce pan; add onion
& poblano pepper, sauté till tender. Stir in black beans,
chili powder, cumin & 3⁄4 c water. Cook over med heat
for 15 min.

     Zest lime peel and squeeze juice into sm bowl.  Fluff
rice w/ fork and add roasted coconut, green onion,
cilantro, lime juice & zest to the rice. Serve bean mixture
over rice. Top w/ sour cream & mango.

Vegetarian Pizza

Here is a vegetarian pizza that is really quite good.  The first time we made this we were feeding five hungry kids.  It was a big hit.  I even got a recipe request from the mother of three of the kids who were visiting us.  I guess the pizza was a big enough hit that she had heard about this pizza from her kids.

2 pizza crusts
8 oz shredded cheddar cheese
2 or 3 oz imitation bacon bits
4 Roma tomatoes, sliced thin
2 large eggs
½ c milk
¼ t basil

The pizza crusts we used were made of corn meal.  We got them at Whole Foods. They were in the frozen foods section and the brand was Vicolo.

Place each crust on pizza pan. Divide bacon bits,
tomatoes, and cheese on each crust. Whisk eggs,
milk, and basil. Divide and drizzle evenly on each
pizza. Bake @ 425 for 25 min or until egg mixture is
set.