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Cannellini Bean Dip

For all of my gluten-free readers here is a dip made with canned Cannelloni beans that is simple and delicious.  Eat it with corn chips or rice crackers or even better fresh veggie sticks like celery, carrots and cucumbers.

Cannelloni Bean Dip

1 15 oz can of Cannelloni Beans, drained

1 cup of cottage cheese

1 handful of fresh basil, we used Tai Basil

Juice from one lemon

Salt and pepper to taste

Place all ingredients in a food processor and blend until smooth.  Makes about 2 cups

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The Taste Is In The Sauce

The month of June has been about basic sauces for salads and entrees.  They add healthy taste to recurring favorites like Potato Salad, Macaroni Salad and Bean Enchiladas.  These are standbys at our house during the summer.  The salads are great vegetarian main dishes when it’s hot and Enchiladas with just a touch of heat make the day seem cooler.

To tell the truth, I’ve been looking for a good macaroni salad dressing for years.  Finally developed one that takes a lot of ingredients but it’s worth it.  The potato salad dressing could be used for spinach and tomatoes or other green salad combinations and uses feta cheese.

The Enchilada sauce is homemade.  No more buying expensive yellow cans at the store.   So, which recipe do you want?  I will let the readers decide.  Reply to this message and vote for Potato Salad, Macaroni Salad, or Enchilada Sauce.


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Immunity Boost For Rebooters and Toddlers

Carmen, my granddaughter, and I came up with a new juice recipe this morning.  She is a toddler and cannot crunch up raw vegetables and fruit, however, with a juicer she can still consume all the nutrients.   This time of year we all need a boost for our immune system, so whether you have todds at home or not, here is a great recipe for a winter reboot.

Winter Booster

3 Valencia Oranges, direct from Florida if you can get them

2 Gala Apples

2 Large Raw Carrots washed well, not peeled

2 fresh Lime Wedges, peeled

2 to 3 fresh Basil Leaves, found in grocery if you don’t live in southern climes.

Peel and segment the oranges, wash and segment the apples, wash the carrots well but do not peel, cut the limes remove the peel from the segments and thoroughly wash the basil leaves.  Then juice, stir and drink.  Don’t store because the water-soluble vitamins break down over time.


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The 90 Day Vegan Adventure Comes to a Close.

It was an adventure and an educational journey that revealed much about myself and how I relate to food.  The most surprising revelation is that I am not a true Vegan.  Rather, I’m a vegetarian who limits fat to 10 gms per day and I eat nonfat dairy products which eliminates eggs.  Adding dairy takes me out of the strict Vegan diet.

There are two main reasons why I don’t eat meat.   I truly dislike the way animals are raised and slaughtered by the large producers and after eating nothing but vegetables, grains and fruit, even the smell of meat bothers me.  I’ve never noticed before that each animal tastes like it smells.  Beef has a bloody, manure taste, chicken tastes like the henhouse and goat, well I’ve not had goat meat, but I can’t get some of the cheese past my nose nor the milk.

The physical results of the Vegan adventure have been encouraging.  I’ve lost 15 pounds and one dress size; my total cholesterol is lower ( I’m also taking a statin) and I have more energy.  My knee pain is gone but I have to credit that to a Kenalog shot and also I know exactly what foods cause me to develop a migraine.  When I began the adventure I didn’t have a clue as to what triggered the headaches.

So the adventure was well worth the time and effort.  I will continue with the low-fat vegetarian diet.  Low fat because the Inherent Health Genetic Testing*  recommended it and it works for me.  I’ve also learned not to worry about what other people think or say and I’m not offended by carnivores.  My family is accepting and they are enjoying the new recipes, one of which will end this article.  The excitement of doing something new is over but I have confidence that this is a diet that I will be able to maintain over the rest of my life.  To all of you who have followed my blog you have my heart-felt thanks.  Reader response made a huge difference for me.  I will close this chapter with a new recipe, and keep checking the blog, I’m on to bigger and better things!

* Inherent Genetic Tests are available to order on www.like.mychoices.biz

Stir Fried Green Beans

Five handfuls of whole Green Beans, frozen are fine

1 tblsp of Olive Oil

1 tblsp of Tamari

1/2 tsp of Garlic powder

Wok for frying

Heat the Wok and add the oil.  When the oil is fragrant but not smoking add the green beans and sprinkle the garlic powder over them.  Stir fry the beans for 5 to 7 minutes then add the Tamari  and continue to stir until the liquid is absorbed.  Serve immediately, beans should be slightly crunchy.  Serves 4


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90 Day Vegan Adventure – Day 90 Return to the Beginning

The last day of the adventure and I find myself returning to the Juice Reboot.  Halloween with its mini-candy bars just about did me in.  I am now craving sugar and chocolate again.  So, the remedy is to Reboot.  At the end of the 90 day adventure I’m dusting off the juicer and enjoying at least one day of fasting to break the addictions and get back on track to healthy eating.

Fall fruit and vegetables make delicious juices.  The fresh kale is still growing in the garden and apples are available from the orchard.  Plus carrots have been recently harvested.  The two recipes using these seasonal ingredients are as follows:

Breakfast:  1 stick celery, 1 organic carrot, 2 Golden Delicious apples.

Lunch:  1 stick celery, 1 organic carrot, 1 Golden Delicious apple, handful fresh kale.

Enjoy!  Send me some of your favorite juices.  I welcome your comments.

 


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90 Day Vegan Adventure, Day 87 Carmen’s Shake

Here is a new recipe inspired by my granddaughter, Carmen.  She is just a year old and is being introduced slowly to adult foods.  Every morning Grandma makes a breakfast shake for me and she has to share it.   She is allergic to strawberries but bananas are safe so the following recipe is a shake that she loves and is good for her growing tummy.

Carmen’s Shake:    1 cup of soymilk, 1 banana, 1 scoop Nutrilite Protein Powder, a few drops of vanilla and a shake of cinnamon.  Place ingredients in a blender and process until smooth.  Share it with those you love.