Hoda's Lentil Salad

Lentils have been a staple, like rice, in the Middle East, for many centuries.  Eaten together, they offer a low-fat, nutritious source of complete protein, fiber, iron and other essential minerals.

Glycemic Values

The glycemic index gives us the impact of carbs on our blood sugar levels; the higher a rating, the more it spikes your blood sugar. On a scale where 100 is pure sugar (glucose), white rice has a GI of 64, while lentils are low on the index at 29.

This salad is full of fiber and flavor.

• 2 c. boiled organic Brown Lentils

• 3 organic Scallions, chopped

• 1/2 c. organic Flat Leaf Parsley, chopped

• 1 Tbs. virgin Olive Oil

• 1/2 tsp. Sea Salt

• 1/2 tsp. Allspice

• 1/4 tsp. Cinnamon

• dash of Black pepper

• Splash of lemon juice (opt.)

Mix all together.  Let sit 15 minutes to blend flavors.  Stir and enjoy served in romaine lettuce leaf boats.

~ Sahtein (double health)! ♥

Hello Brussels. Why so Bitter?

The Case of the  Brussels Sprout

This is not the story of a boy from Brussels and how he wound up in Court....

This is the story of a Sprout accused of being bitter and unfriendly.  The first mention of this sprout is traced to the late 16th century. It is thought to be native to Belgium, specifically to a region near Brussels, after which it was named.

This Sprout is a member of the Brassica family and therefore related to Broccoli and Cabbage. Don't be fooled by its size however! Watch what you say because a Sprout grows up with a bunch of 20 to 40 other Sprouts, on the stem of a plant that grows as high as three feet tall!

These miniature-sized vegetables contain the largest content of anticancer phytochemical compounds such as glucosinolates. Like broccoli, the indole-3-carbinol has been found to reduce cancer growth especially for estrogen dependent cancers (e.g. uterine, breast, cervical).

brussel sprouts

In order to plead the case for this Sprout I lay before you the following:

Character Traits *

• Brussels sprouts can help us avoid chronic, excessive inflammation

• You'll find nearly 100 studies in PubMed (the health research database at the National Library of Medicine in Washington, D.C.) that are focused on Brussels sprouts, and over half of those studies involve the health benefits of this cruciferous vegetable in relationship to cancer

• They provide us with this cholesterol-lowering benefit whether they are raw or cooked. When the cholesterol-lowering ability of steamed Brussels sprouts was compared with the cholesterol-lowering ability of the prescription drug cholestyramine, Brussels sprouts bound 27% as many bile acids

• The fiber content of Brussels sprouts: 4 grams in every cup makes this cruciferous vegetable a natural choice for digestive system support.

• The detox support provided by Brussels sprouts is extensive. There is evidence from human studies that enzyme systems in our cells required for detoxification of cancer-causing substances can be activated by compounds found in Brussels sprouts.

* HealthDiaries.com: 11 Health Benefits of Brussels Sprouts

It Takes Proper Cooking to Bring Out the Sprout's Goodness!

Perfectly cooked Brussels sprouts have a crisp, dense texture and a slightly sweet, bright, and "green" taste. Steaming the Sprouts increases their health benefit potency.

Steam them

Bring a scant 1/2 inch salted water to boil in a large frying pan or saute pan. Add Brussels sprouts, cover, and cook until sprouts are tender to the bite and water has evaporated, about 5-7 minutes (depending on how crisp you like them).

In a Steamer Basket:  Bring about an inch of water to a boil in the bottom of a pot into which your steamer basket or insert fits. Put cleaned Brussels sprouts in the steamer basket, set over the boiling water, cover, and steam until tender to the bite, about 5-7 minutes.

You can toss them with Olive or Coconut Oil, salt and pepper; garlic and lemon; or with Pasta Sauce!

Roast them

brussel-sprouts, roaste

• 1 1/2 lbs. organic Brussels sprouts, ends trimmed and yellow leaves discarded

• 2 Tbs. virgin Olive Oil

• 1 tsp. Sea Salt

• 1/2 tsp. freshly ground Black Pepper

• 1 tsp. Paprika

• 1/2 tsp. organic Garlic Powder or 2 cloves well mashed

• 4 Tbs. lemon juice

Rinse Sprouts trim off ends and place in a large bowl. Blend the spices together with the oil and lemon. Pour this over the sprouts and toss until well coated.

Place in oven proof dish or cookie sheet lined with parchment, and roast at 400ºF for 35 minutes or until lightly golden.

Braise them

Braising, or slow cooking in liquid on the stove, is a great way to elicit Brussels sprouts' natural, nutty flavor.

The Most Delicious Non-dairy Ice Cream!

Two new yummy words: ASHTA and MASTIC GUM.

Ashta is the creamy foundation of many Lebanese Desserts. It is made with either dry milk, or for a richer flavor half and half. It is used as a filling in shredded phyllo desserts, and in pastry. It is also served as a dessert with nuts, or frozen.

Lebanese Ice Cream

Lebanese ice cream contains mastic gum, which lends it a gelato-like texture. It comes in a myriad of flavors and is served in narrow cones.

Mastic Gum

This is a resin made from the pistacia lentiscus tree. The mastic plant originated in the Mediterranean nations in the south of Europe, northern portions of Africa, and the Middle East. The gum has a variety of uses in cooking, art, and alternative medicine.

For cooking, mastic gum requires boiling in hot water or another liquid, because the hardened resin will not dissolve in cold water. It comes in 'crystals' and can be crushed into a powder to add to puddings.

mastic gum

• 1 pint organic Vanilla Plant-based Ice Cream

• 1/4 c. Orange Blossom water

• 1/4 c. Rose water

• 1 c. finely chopped Pistachios

• 1/2 tsp. crushed Mastic gum

Crush the Mastic gum in a mortar and pestle till it becomes very fine (powdery).

Transfer ice cream to a bowl.  Add the flavored waters, mastic and 3/4 of the pistachios.

Mix well, but quickly so as not to melt the ice cream.

Transfer to a glass baking dish. Sprinkle remaining pistachios on top. Cover with wax paper and freeze for 2 hours or overnight.

You may cut into squares and store in a freezable container. 

Lentil Mash and Kale Salad

• 4 Tbs. Extra Virgin Olive Oil

• 1-1/2 c. organic White Onion, chopped

• 1/4 c. organic California Basmati Rice

• 1-1/2 c. hot Green Tea (or boiled Water)

• 3 c. Sprouted Organic Lentils (or parboiled Regular Lentils)

• 1 tsp. Pink Sea Salt (or to taste)

Cumin for garnish is optional.

Heat olive oil in a 1 quart pot over medium heat.  Add onions and sauté for 10 minutes stirring occasionally, until golden. Add tea or water and salt. Simmer on low for 5 minutes.

Add lentils and rice, cover and simmer for 20 minutes if using sprouted lentils (35 minutes if using regular lentils). Stir occasionally so bottom does not stick to pot.

You may need to add a little more water if it looks too dry.  The consistency should be like thick oatmeal. You may use the back of a large spoon to mash some of the lentils for a creamier texture.

Taste, and adjust salt. Sprinkle lightly with cumin if desired.

Accompany the lentils with my Kale salad.

Kale, Tomato and Parsley Salad

• 3 c. organic Kale, chopped

• 1 organic Tomato, diced

• 2 organic Green Onions, chopped

• 1 c. chopped organic Parsley

• 1/4 c. chopped organic Mint

• Juice of 2 Lemons

• 1/2 tsp. Cumin

• 3 Tbs. extra virgin Olive Oil

• 1 tsp. Pink Sea Salt

Mix it all together.

Vidalia Onion Vegan Casserole

It's time to replace the old adage about "An Apple a Day" - with a new one - "An Onion a Day"

While it may not win you more friends, it will relieve inflammatory bowel conditions and boost immune function, break down certain cancer-causing compounds, reduce the body’s absorption of cholesterol, AND also fight fungus!

In Georgia, where

Vidalia onions are cultivated, the mortality rates from stomach cancer are about half the average for the United States. Also, the Chinese rank among the largest population of onion lovers, and guess what?  Their risk of getting stomach cancer is 40 percent lower than it is for people who shy away from them. So let's add onions to our recipes with generous abandon.

Tofu and Vidalia Onion Casserole

Preheat oven to 350ºF, 175ºC.

• 16 oz. Firm organic Tofu, cubed

• 1 Tbs. Extra Virgin Olive Oil

• Cold-pressed organic Coconut Oil (to coat casserole)

• 3 organic Sweet Potatoes, peeled and sliced 1/4"

• 4 c. organic Vidalia Onions, chopped

• 3 c. organic Portobello Mushrooms, sliced

• 1 c. Almond Milk

• 2 Tbs. Brown Rice Flour

• 1 Tbs. Worcestershire Sauce

• Sea Salt, Black Pepper, and Paprika, to taste

• Dash of Cayenne, opt.

Preheat oven to 350°F.

Over medium heat, lightly sauté Tofu in oil and drain on paper towel.

Grease a 2-quart casserole with coconut oil.

Mix milk, rice flour, Worcestershire sauce together.

Layer sliced potatoes, onions, mushrooms. Top with milk mixture and sprinkle with salt, pepper, and paprika.

Bake at 350° for 20 minutes. Serve with whole grains, quinoa, or wild rice Pilaf (1/4 c. serving)

~ To Your Health!

♥

My Italian Sauce with Spinach

This sauce can be used to top pasta, baked sweet potatoes, wild rice or polenta.

• 1 organic red Onion, diced

• 4 cloves fresh organic Garlic, minced

• 2 c. thinly sliced organic Spinach (measure after slicing)

• 1 Tbs. fresh Thyme, chopped or 2 tsp. dried

• 1 tsp. Oregano

• 1 tsp. Sea Salt

• ½ tsp. Black Pepper

• ¼ tsp. Cayenne

• 2 Tbs. organic Olive Oil

• 3 c. diced organic Tomatoes

• 1/2 c. Water

Heat large pan on medium for 1 minute. Add onions and garlic. Turn heat down to medium-low and stir onions until light brown in color.

Add spinach, herbs and seasoning. Continue to cook, stirring for 4 minutes.

Add oil, tomatoes and water. Bring back to a boil. Cover and turn heat to low. Simmer for 15 minutes. Adjust seasoning to taste.

~ Buon Apetito! ♥

Broccoli-Carrot Slaw

Broccoli - Carrot Slaw

Lemon juice dresses one of my all-time favorite salads that I invented to get the kids to eat Broccoli! It also gets apple cider vinegar in their diet (wonderful health benefits).

Broccoli_Carrot Slaw

Recipe

• 6 c. organic Broccoli Slaw, or 4 cups chopped up organic Broccoli and 2 c. shredded carrots

• 1 c. organic Parsley, finely chopped

Dressing

• 2 medium organic Garlic cloves, mashed in mortar and pestle with 1/2 tsp. Pink Sea Salt

• 4 Tbs. Vegenaise

• 1-1/2 Tbs. Bragg's Apple Cider Vinegar

• 1 Tbs. Lemon Juice

• 1/4 tsp. Black Pepper

• 1/2 tsp. Celery Seed (or you can add 1/2 c. fresh Celery, chopped

Combine veggies in a large bowl. 

In a small bowl whisk dressing ingredients until well combined. Taste and adjust seasoning. Pour over veggies and toss to coat.

Note:  This is a light dressing, not meant to look like the thicker Slaw dressing we're used to. ~ Bon Apetit! ♥

Dark Chocolate Black Bean Bars

• 3/4 c. cold-pressed Coconut Oil

• 5 oz. 85% organic Dark Chocolate, broken into pieces

• 2 c. cooked organic Black Beans, drained

• 3 Tbs. organic raw Cocoa Powder

• 3 Tbs. Coconut Flakes (more to taste)

• 1 c. organic Walnuts, roughly chopped

• 1 pinch of Pink Sea Salt

• 2 Free Range Eggs

• 3 Tbs. freshly ground Golden Flax Seeds

• 2/3 c. Birch Xylitol or 1 c. Chicory Root powder

Preheat the oven to 325°F and line an 11-inch square or 8 x 11 baking pan with parchment paper.

Melt the coconut oil on low heat in a medium size pan, add dark chocolate pieces. Stir around until the chocolate is completely melted.

Chocolate Black Bean Bars

Put beans, cacao powder, coconut flakes and 1/2 cup of the walnuts in a blender or a food processor. Blend for one minute or until well chopped, then add the chocolate mixture and blend for one more minute, scraping down sides once.

Chocolate Black Bean Bars6

In a separate bowl, whisk the eggs with an electric mixer for about 2 minutes, add the flax seeds and xylitol and beat for one more minute.

Save 1 tablespoon of egg mixture in a separate cup and pour the rest into the chocolate and bean mixture and process just until incorporated.

Add remaining walnuts and dark chocolate and stir gently with a spatula to blend.

Chocolate Black Bean Bars7

Pour into the baking pan.

Drip the remaining egg mixture on top of the chocolate mixture and use a toothpick or a knife to create a marble effect.

Chocolate Black Bean Bars final

Bake for 25 - 30 minutes depending on size of pan. They might still feel a little soft in the middle when you test with a toothpick, but they will harden when they cool. These are decadently chocolaty!

You can spread a little no-sugar-added raspberry jam on top for variation.

~ Enjoy!  ♥

Roasted Vegetables with Tea Leaves

Roasted Rainbow Vegetables

8 Servings

Use Organic ingredients:

• 1 cup chopped Red Cabbage

• 1 cup coarsely chopped Onion

• 3 Zucchini, cut in half lengthwise and sliced 3/4" thick

• 3 Carrots, sliced 3/4" thick

• 1/2 large Eggplant, cut in chunks

• 2 cups Butternut Squash, cut in bite size chunks

• 2 Sweet Potatoes, cut in bite size chunks

• 7 -10 cloves Garlic, halved if large

• 2 Tbs. Green Tea leaves (reserved from making tea, or soaked)

• 2 Tbs. Olive Oil

• Pink Sea Salt

• Black Pepper

• 1 tsp. Caraway Seeds

• 1 tsp. Cayenne Pepper

Pre-heat oven to 425ºF.

Combine veggies in a large bowl with tea leaves. Add Olive oil and toss to coat thoroughly.

Sprinkle with the spices. Toss again until evenly coated with the spices. Spoon into a large ceramic or glass baking dish that has been lightly sprayed with Coconut or Olive oil.

Roast for 30 minutes, then flip with spatula and continue to roast for another 10-15 minutes or until carrots are tender. Adjust seasoning, and serve hot.

Eggplant Caponata - King of Vegetables

In the Middle East, the Eggplant is referred to as the King of Vegetables due to its versatility and the large number recipes that feature this violet beauty.

Caponata is served cold as an appetizer.  Since it is versatile, I have heated it up and spooned it over hot millet or quinoa cooked in vegetable broth!

Recipe

Serves @ 10 as an appetizer

eggplant muchroom saute

• 2 lbs. organic Eggplant, peeled and diced

• 2 Tbs. Extra Virgin Olive Oil

• 1 c. organic White Onion, small diced

• ½ c. organic Bell Pepper, small diced

• 2 Tbs. Garlic, finely chopped

• 2 c. organic Tomatoes (peeled, seeded, and small diced)

• ¼ c. organic Basil, fresh chopped

• 2 Tbs. Sherry Vinegar

• 1 Tbs. organic Lemon, squeezed

• 1/8 tsp. Monk Fruit powder

• 1 small Green Chili, minced (opt.)

• ¼ c. Green Olives, chopped

• 2 tsp. Black Pepper, coarsely ground

• 1 Head of Green leaf Lettuce

Sauté diced eggplant in olive oil until lightly browned; removed from pan. In the same pan, sauté onions, bell peppers, tomatoes and garlic for 2 minutes (vegetables should still have some texture, and garlic should not brown). Mix everything else together in a large bowl with the cooked vegetables.

Refrigerate overnight.

Serve over a bed of lettuce and surround with toasted whole wheat pita bread triangles, or scoop onto whole wheat Tuscan bread.

capanota

~ Buon Apetito!

♥

Apples and Butternut Squash

Crock Pots are wonderful for easy, everything-in-one-pot meals. I love recipes that combine fruits and vegetables. 

Recipe

This recipe makes a lovely side dish to curries, grilled chicken or fish.

• 1 Tbs. organic grass-fed, Ghee

• 1/2 ts ground Ceylon Cinnamon

• 1/4 tsp ground Nutmeg

• 1 lb organic Butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)

• 2 large tart organic Apples, cored, cut into 1/2-inch cubes (4 cups)

• 1/2 organic White Onions, chopped

• 2 Tbs. pure Maple syrup

• 1 Tbs. Balsamic vinegar

Combine spices in a small bowl, and set aside.

Put squash in Crock-pot. Add apples and onion. Sprinkle with spices and add maple syrup.  Stir to combine well.

Cover and cook on LOW for 6 - 7 hours, or until vegetables are tender.  Stir in butter and adjust seasoning just before serving.

~ En Guete! ♥

Kale and Bean Wraps

Filling

• 1 Tbs.organic extra virgin Olive Oil

• 1 organic White onion, sliced thin

• 5-6 cups mixed organic Greens (Kale, Chard, Spinach, Collards, Watercress…)

• 1 c. organic Carrots, shredded

• 1 c. cooked sprouted Lentils (cook in broth or green tea and spices to give it flavor)

• 1 c. Mung Beans, soaked overnight or till sprouted

• 1/4 c. Water or Vegetable broth

• 2 Tbs. organic Ginger, chopped

• 3 Tbs. organic Tamari Sauce (Gluten Free)

• 1 Tbs. Sweet Chili Sauce

• 1 tsp. Black Pepper

• 1 tsp. Cayenne Pepper

Pour olive oil into a large sauté pan over medium heat. Tilt pan to spread oil on bottom of pan. Add onions and saute for 2 minutes, then add greens and carrots.

Stir for 5 -6 minutes or until greens turn bright.

carrot onion kale saute

Add Mung beans, lentils and water. Stir to mix.  When it starts to simmer, turn heat to low, cover and cook for 10-12 minutes, stirring occasionally.

Add ginger, and seasoning. Stir well, cover and simmer for another 10 minutes, stirring occasionally, until kale is tender. Add more water if necessary.

Taste and adjust seasoning.

Serve wrapped in wilted Chard leaf, whole grain Tortilla, or open face on WASA Rye crackers.  Bon Apetit.

Zucchini Fudge Brownies

No one will ever guess these brownies are healthy! They are gooey and delicious.

black bean brownies

Recipe

• 1 c. organic Black beans, drained

• 1 under-ripe Banana, cut into 5 pieces

• 1/4 c. organic GF Oat or Buckwheat Flour

• 1/4 cup organic Raw Cocoa powder

• 1/4 c. organic Zucchini, shredded

• 1-1/4 tsp. pure Vanilla Extract

• 1/2 - 3/4 tsp. Cinnamon

• 3/4 tsp. Baking Powder

• 1/2 tsp. Baking Soda

• 3 Tbs. Birch Xylitol or 1/4 tsp. Monk Fruit powder

• 3 Tbs. pure Maple Syrup (opt)

• 2 Tbs. brewed Green Tea or Water

• Toasted Pecans (opt.)

Preheat oven to 375º F. Line an 8×8 inch pan with parchment paper and set aside.

Place beans and banana in food processor and pulse until completely mashed.  Add the rest of the ingredients and process until combined, scraping often.

black bean brownies 4

Pour batter into pan, spreading it evenly, and push pecan pieces into batter.

black bean brownies raw

Place pan on middle rack of oven.

Bake for 22-27 minutes, or until edges curl away from paper. The brownies may seem a little gooey, but they harden as they cool. Place pan on a rack and wait 20 minutes before cutting into squares.

Kitties and Kafta

• 1 c. Water

• 1-1/2 c. organic Chicken Broth (I like the Whole Foods brand)

• 1 c. Brown Rice Medley (TJ brand)

• 2 Tbs. organic White Onion, chopped

• 2 tsp. Sea Salt

• Dash of Cinnamon

• Sliced organic Almonds (opt.)

In medium pot, over medium-high heat, bring water, broth, salt, cinnamon and onion to a boil.  Add rice. Cover and cook over low heat for 35-40 minutes. Scoop into serving dish and sprinkle with sliced almonds.

willd n brown rice pilaf

In the meantime, make the Kafta.

Kafta

• 2 lbs. organic grass-fed ground Beef

• 1 -1/2 c. chopped organic Parsley

• 1/2 c. chopped organic Mint

• 1 med. organic White Onion, chopped

• 2 Tbs. Allspice

• 1 Tbs. Cinnamon

• 3 tsp. Sea Salt

• 1 tsp. Black Pepper

• 1/8 c. Water

• 2 Tbs. organic Tomato Paste

• 1/4 c. Water

• 1 tsp. Allspice

• 1/2 tsp. Cinnamon

• 1/2 tsp. Sea Salt

Turn oven to Broil.

Combine Parsley, Mint and Onion in a medium bowl. Add spices and mix with your hand squeezing all together so that the spices are integrated into the veggies.

Scrape mixture into food processor, add beef and water. Process using long pulses, and scraping down sides, until just combined.  Return to bowl and mix with your hand to ensure all beef is infused with veggies mixture.

Lightly grease a rectangular pan with olive oil (9 x 13 or 10 x 10). Pat beef in bottom of pan, smoothing out to the edges.

Drizzle lightly with olive oil, and broil for 15 minutes.

Mix Tomato paste, spices and enough water together until the consistency of ketchup. When timer goes off, remove Kafta from oven and pour the tomato mixture on top.

Smooth to edges of Kafta, and return to oven for 5 minutes. Remove when done, and let rest for 10 minutes, then slice into squares and serve.

kafta cooked

I made a simple sliced Tomato, Onion Salad on the side

Minty Tomato-Onion Salad

• 2 organic Tomatoes, sliced

• 1 organic sweet white onion, sliced

• dried Mint

• Sea Salt

• extra virgin Olive Oil

Arrange tomatoes and onions of a plate. Sprinkle with dried mint, salt and drizzle with olive oil.

~ Sahtein! (double health)   ♥

Baked Quinoa Falafel

·        2 c. organic Quinoa, uncooked

·        ½ c. organic Red Onion, finely chopped

·        ½ c. organic Green Onion, finely chopped

·        ¼ c. organic Parsley, finely chopped

·        2 Tbs. Cilantro, chopped

·        1 Free Range Egg White

·        1 Tbs. organic Garlic, minced

·        1 tsp. Pink Sea Salt

·        1 tsp. ground Coriander

·        ½ tsp. Black Pepper

·        1 tsp. Cumin

·     ½ tsp. Cayenne

• ¼ c. mixed Olive Oil and Coconut Oil

Line a baking sheet with a lightly oiled piece of parchment paper and preheat oven to 400°F.

Rinse quinoa in a fine sieve.

Bring 1-1/2 quarts of water to a boil. Add and cook quinoa approximately 12-15 minutes.

While the quinoa is cooking, sauté the onions, parsley, and garlic in the olive-coconut oil mixture over medium-low heat until the onions are soft. Do not let oil reach a sizzle!

Transfer to a food processor.

Drain the quinoa, reserving 2 c. of the liquid.

Measure 1-1/2 cups of the quinoa into the food processor along with the spices.  Slowly add enough of the cooking liquid to make a very thick paste.  Scrape down sides as necessary. Discard remaining liquid.

Combine quinoa paste with the rest of the quinoa in a large bowl.  Allow the quinoa to sit until it is thick enough to hold the shape of a patty.

Line a large baking sheet with parchment paper.  Dab a little olive oil on your hands and pat about 2 Tbs. of the quinoa mixture into a 2” patty or use a Falafel mold. Place on prepared baking sheet.  Bake 10 minutes, flip the patties and bake another 6-7 minutes or until lightly browned.

Tahini

Tahini is a source of healthy fatty acids, containing omega-3 and a little omega-6 fatty acids. Getting these from the foods you eat is critical as they are beneficial for your brain and heart.

Tahini will boost thiamine, also known as vitamin B-1. It influences your nervous system, muscles and digestion.

Traditional Tahini Sauce

• 1 c. organic Sesame Tahini

• 2 small Garlic cloves, mashed well with 1/4 tsp. Sea Salt

• 1/4 c. organic Lemon Juice

• 2 Tbs. organic Parsley, chopped

• 1/4 c. + cold Water, enough to give sauce the consistency of Ketchup.

Pour lemon into garlic and salt mixture, and stir well.

Add to Tahini sauce along with 1/4 c. water. Stir.  Tahini will thicken first (due to chemical reaction with lemon juice.)  Keep stirring and adding water in 2 Tbs. increments until consistency is reached.

Add parsley. Will keep for 1 week in refrigerator.

Serving: Use on Falafel, Fish, as a topping on Steamed Veggies, or as a spread on Baked Eggplant and Tomato sandwiches.

Tahini Sauce

Falafel Plate

 ~ Sahtein (double health)! ♥

Hot-Weather Recipes

Below are 3 Summertime Recipes

Quinoa and Mango Salad

This recipe can be made several hours before and refrigerated. Take it out of the refrigerator about 30 minutes before serving.

Mango Quinoa salad

• 2 c. brewed Green Tea

• 1 c. uncooked Quinoa

• 1 c. Mango, cut into small chunks (not too ripe to cut back on sugar content)

• 1/2 c. sliced organic Green Onion

• 2 Tbs. dried Cherries, chopped (opt.)

• 2 Tbs. organic Parsley, chopped

• 1/4 c. extra virgin organic Olive Oil

• 1 Tbs. Apple Cider Vinegar (I recommend Bragg's organic)

• 1 tsp. Dijon Mustard

• 1/2 tsp. Sea Salt

• 1/8 tsp. Black Pepper

Combine tea and quinoa in a medium saucepan, and bring to a boil. Reduce heat, and simmer, covered, for 10 minutes. Remove from heat and let stand for 15 minutes. Then transfer to a large bowl.

Add mango, onion, cherries and parsley and mix well.

Combine liquid ingredients with spices and whisk until blended. Pour over quinoa, and mix. Makes about 8 servings.

Tropical Chicken Macadamia Salad

Spicy Vinaigrette

Combine the following in blender, adjusting seasoning as preferred:

Tropical Chicken Salad

• Scant 1/4 c. organic E.V Olive Oil

• 1/4 c. Red Wine Vinegar

• 2 Tbs. Worcestershire Sauce

• 1 Tbs. Cayenne sauce

• 2 tsp. Curry Powder

• 2 tsp. Stevia or Bocha Sweet

• 2 Cloves Garlic, minced

• 1/4 tsp. Sea Salt

• 1/8 tsp. Black Pepper

Reserve 1/2 c. of dressing.

Chicken Salad

• 1 lb. boneless, skinless Organic free-range Chicken Breasts

• 8 c. rinsed and torn Watercress and Boston or Green Leaf organic Lettuce

• 1/4 c. coarsely chopped unsalted Macadamia Nuts

• 1/2 c. shredded organic Coconut, toasted

• 1 Tbs. organic Red Bell Pepper, diced (opt.)

Place chicken in large resealable plastic food storage bag.  Pour remaining dressing over chicken. Seal bag, and marinate in the refrigerator for 30 minutes.

Heat oven to broil, or prepare barbecue grill. 

Remove chicken from marinade. Grill or Broil 10 - 15 minutes or until center is no longer pink (165º F).  Arrange greens on a platter. Slice chicken breasts and arrange over greens. Tops with nuts, coconut and bell pepper. Serve with reserved dressing. Makes about 4 servings.

Egg White Salad

This high protein salad has less than 2g. of fat per serving, and a whopping 11 g. of protein.

• 6 Hi Omega-3 hard-boiled Egg whites, chilled and chopped

• 1/2 c. chopped organic Celery

• 1/4 c. chopped organic Red Onion

• 1 Tbs. chopped dill or sweet organic Pickles

• 2 Tbs. chopped organic Parsley

• 3 Tbs. Vegenaise

• 1 tsp. Dijon Mustard

• 1 tsp. organic Lime Juice

• 1/2 tsp. organic Lemon Juice

• 1/8 tsp. Sea Salt

• 1/8 tsp. Black Pepper

• 1/4 tsp. Cayenne (opt.)

Mix dry ingredients in a medium size bowl.

Mix dressing ingredients in small bowl, whisking till blended.  Pour over egg mixture.  Chill for 30 minutes.

Serve on lettuce leaves, whole grain crackers or on Gluten Free organic bread or WASA Rye Crackers

What If? - Why Statistics Shouldn't Scare You!

One of the most routine pieces of information that the medical industry, for it is an industry, throws at us is a Statistic. Statistics are there to show you how likely you are to contract some disease, to have a boy or girl, to getting a divorce, or find a new job.  There seem to be so many studies that we now have a statistic for everything...including how many times you're likely to blink in a minute! How could we go on without that piece of data?

We have to be honest though; we like them. We quote them to others to deter them from some decision or action. If they favor us, we advertise them.

Well, one thing I surely learned from taking Statistics in Grad School, is that if you manipulate data just right...you can come up with a number of statistics... and not all will agree.  In other words, much of data can be manipulated to show the statistic you are after.

And yet, without statistics we're loathe to trust information lest it merely be opinion.

Let's think about that for a minute.  I'm going to go out on a limb and ask... is there anything truly that is more than opinion?To be tagged a trusted statistic, the number must be based on factual data... that may or may not hold up in time.

How much time is long enough? 5 years worth of data? 20 years? Up until such time as new data is discovered?

Some of you are going to gasp in horror, shake your heads in dismay, and remind me about all the theories we accept as truth since they are based on scientific FACTS! You know the proven, repeatable, unbiased, honest-to-goodness, theories.

Hmmm... can you think of something we believed to be true for decades that was later dis-proven?  I mean besides the Earth being flat, and that the Sun rotates around the Earth.

How about:

There are 109 Elements in the Period Table New information: Since 1994, six new elements have been discovered.

or:

The first mammals evolved about 155 million years ago. New information – “The shrew-like animal would have run under the feet of dinosaurs at the start of the Jurassic period, nearly 195 million years ago … Hadrocodium wui pushes back by another 40 million years its first appearance in the fossil record.”.

Here are a couple of sites just for fun...

1. Medical Facts that Have Been Proven to be Wrong

2. What Scientific Laws or theories have been proven wrong?

All this is to say that as we add new information to our data, our statistics or theories have to change.  With me so far?

Ok, here's the "WHAT IF"...

Let's go back to the Medical Industry... that slow to move, slow to assimilate new information, give me 3 - 10 years of similar data before I can make a decision, industry.

1. Medical statistics in the West are based on Western Medicine's view of valid data.  Yes?
2. In the U.S. and even more so abroad, many, many people incorporate "alternate"  methods into their every day or healing regimen. Yes?
3. When a patient visits a traditional medical practitioner, their condition is assessed from a "symptom" and "data I learned about that symptom" perspective. Yes?
4. A patient is hardly ever asked what their eating habits, supplementation, attitudes and belief's are as part of the standard, one size fits all data sheet they fill out.  Yes?
5. A diagnosis is based on those symptoms (I am trying to distinguish these from causes of illness) and on scientific data, clinical that is.  Yes?
6. You are then given a statistic if relevant to your situation, and with Cancer patients, boy are we happy to quote statistics.  Yes?
7. You leave programmed with the belief that you will fall in one of those statistical groups, and left to wonder which it will be... because you really have no control over that...it will depend on how your 'disease' responds to treatment. Yes?

Here's my belief and something you should think about seriously

To make things simple I'm going to choose two people to illustrate my theory. We're going to name them B and K.

B and K have recently had mammograms that show a small mass in one of their breasts. B and K are informed they should have biopsies.

B is conservative, has not done a lot of thinking about health trends or a lot of research about cancer treatment approaches.  She is a believer in Traditional medicine and trusts that her Oncologist has all the answers.

B opts for a needle biopsy, since she is assured they are safe.

K is progressive, she is a hiker, has acupuncture for benign symptoms and  is very interested in nutrition and Eastern medicine. She immediately scours the Internet for the latest news in Breast Cancer research.

B doesn't want a needle biopsy.  She can't believe it's 100% safe, since in her mind there is no way that pulling a needle filled with cancer cells isn't going to leave a few of those microscopic cells along the needle path. She opts for a lumpectomy.

They have the same type of cancer, and their Oncologist suggests the traditional Chemo drugs for that type, followed by a course of radiation. The statistics are shared with each of them... since they were both caught early there is a 78% chance that nothing will develop, and a 22% chance of recurrence. Chemo adds another 5-6% benefit.

For our example, they both choose to have Chemo.

They both meet with the resident Nutritionist who tells them about foods and supplements to avoid during treatment, and how to modify their diet for cancer prevention.  He gives each a handout about Chemo side effects and some suggestions to alleviate them (most are drugs to take).

K leaves feeling down, a little overwhelmed by the information and the changes she has to make.  Her husband is supportive and upbeat, and her sister is distressed, a little worried about her own fate now. K's home is comfortable, clean and in a suburban neighborhood. K has two children, 14 and 16, and a small dog. Her brother has left her a message on her answering machine encouraging her to talk to a Doctor he trusts before making a decision.

B leaves feeling anxious to get home so she can initiate a search for a Complimentary Therapy practice.  Her boyfriend sends a few emails to solicit info from friends.  They live in a two-story condo and have custody of his 12-year-old son. The house is a little messy, but furnished tastefully.  Flowers stand in a vase in the living room, and a parakeet in a large cage near the patio door. Two of B's friends are waiting for her when she arrives...each has brought a gift from the Farmer's market.  They cook lunch together while she tells them what her approach is going to be.

K and B go through the same treatment cycle.

K

takes the suggested meds for side effects.  Eats well and tries to be positive. Her husband goes to most of the sessions with her, alternating with her concerned sister.  K suffers from fatigue, has a rather emotional reaction to her hair loss, and is cautiously optimistic.  She walks for 20 minutes most days and tries to act brave in front of her sister so as not to worry her.  Her kids are taking things well and help around the house.

No one suggests she have alternate types of care during the course of her treatment. She's not sure she trusts acupuncture, when a friend mentions it.

B

finds and consults with a Nutritional Oncologist. She immediately starts on a long list of supplements each specifically targeted to either support her immune system, help the Chemo be more effective by unmasking cancer cells, or counteract the side effects. She continues acupuncture to move the toxins out as quickly as possible and alleviate nausea, and joins her two friends in a Yoga class twice a week.

Her boyfriend sets up a rotating meal prep schedule with some of their friends, so that for the 4 days after Chemo they don't have to worry about cooking.  They give each cook an approved ingredient list. He makes sure B has plenty of uplifting books to read, is ready with an amusing story when he gets home, and the three watch funny movies after dinner and homework are done.

B meditates, is determined to move through this process and into a healthier body, and goes out with the girls to shop for a crazy wig when her hair falls out.

Outcomes

A year and a half later, K has a recurrence almost in the exact same spot as her previous tumor. She opts for a mastectomy and new course of treatment. She mostly sticks with her diet, and takes a few standard vitamins.

B on the other hand, is an active volunteer in the Cancer Wellness Community 3 days a week after work. She has completely changed her lifestyle and eating habits and continues with a maintenance Supplement regimen per her Nutritional Oncologist.  Her friends, inspired by her, have cut out some of the bad foods they used to indulge in. She has one more scan in 6 months and will proclaimed Cancer-Free.

And What do the Statistics Say?

K and B's Oncologist, ignorant of all the ingredients that went into each woman's healing process, chalks one person up as benefiting from the XYZ Chemo combination, and one woman needing a second round with XQW treatment, and per statistics not as good a prediction for long-term cancer-free survival.

Where are the Stats that take into account the needle biopsies vs. lumpectomy?

Where are the Stats that traces eating habits and the effect of well-studied supplementation?

And where are the Stats that show how one's attitude and faith skew the odds in one's favor?

Where are so many of the potentially high-impacting variables accounted for in the Medical Industry data?

No where.

And so from my heart I say:

1. You are not a Statistic.
2. You are in charge of your healing process.
3. Educate yourself and be open-minded.
4. Surround yourself with happy, positive people.
5. Don't mess with the recommended Cancer Diet, it's Medicine!
6. Cultivate an unshakeable faith in your ability to heal
7. You are NOT your illness... it is passing.
8. Laugh, laugh, laugh... It really IS the Best Medicine!

~ Be Well. ♥

Dreaming of Minty Kabobs

Minty Lamb Kabobs

This recipe makes about 4 servings.

• 1 Tbs. whole wheat Bulgur, rinsed (use bran flakes or quinoa for Gluten Free version)

• 2 tsp. Coriander

• 2 tsp. Cumin seeds

• 3 whole Cloves

• 3 green Cardamom pods

• 6 black Peppercorns

• 1/2 inch piece of fresh Ginger

• 2 Garlic cloves

• 2 Tbs. chopped fresh Mint

• 1 small organic Onion, chopped

• 14 oz. ground organic grass-fed Lamb

• 1/2 tsp. Sea Salt

Dip

• 1/2 c. plain Soy or Coconut Yogurt

• 1 tsp. Lemon juice

• 2 Tbs. chopped fresh Mint

• 3-inch piece of organic Cucumber, grated

• 1 tsp. Mango Chutney

Soak bulgur wheat in 1/4 c. of warm water for 5 minutes. Drain.

Preheat oven on Broil.

Heat skillet over medium heat, and dry-fry the coriander, cumin, cardamom pods, cloves and peppercorns, until they turn a shade darker and release a roasted aroma. Watch and stir often to avoid burning.

Grind the spices in coffee grinder, spice mill or with mortar and pestle.

Put ginger and garlic in food processor or blender and process to a puree.  Add the spices, bulgur, mint, onion, lamb, and salt and process until finely chopped. You may alternately do this by hand, chopping garlic and ginger.

minty lamb kabobs

Mold kabobs into small sausage shapes or  4 metal or pre-soaked wood skewers. Cook under broiler for 10 - 15 minutes, turning skewers occasionally.

To make dip, mix all ingredients together in a small bowl.

Serve kabobs with lime slices and the cucumber - yogurt dip. Garnish with mint leaves.

~ To Your Health! ♥