By Linda on Apr 1, 2011 in Recipes | comments(0)
Linda’s comment: This is AWESOME SOUP….I of course use everything organic that I can find. I love Broccoli and Avocado….this is also a healthy soup….
Full Recipe: The Garden of Eating: A Produce-Dominated Diet & Cookbook
Excerpt:
Prep: 30 minutes/ Cooking: 30 minutes/ Yield: 6 servings
Avocado adds a rich taste and creamy texture to green vegetable soups without milk or cream. I got the idea for this from the California Avocado Commission. I replaced zucchini in their recipe with broccoli, increased the volume of vegetables, and changed the seasonings. This soup goes well with fish, poultry, or meat with a bright orange, yellow, or red vegetable or fruit. Baked corn tortilla chips would make a great accompaniment.
By Linda on Mar 22, 2011 in Recipes | comments(0)
Linda’s comments: Those of us with chronic illness need to be nourishing our livers at all times…a simple way is to do the CBC cocktail at least 3 times weekly….during the Cancer days and active Lyme days I did one daily….here is the recipe….DO NO I repeat DO NOT alter this recipe for liver nourishment…
1 organic medium carrot….I never use the tops as it makes the drink way to bitter….you can use 2 small
carrots but I don’t like the extra sugar that carrots have.
2 organic medium beets…..Use the top greens and the entire beet
1 organic medium cucumber….do not peel….cut off the tip of the cuke and take a knife and reem it down in
the open end of the cuke, twisting a few times…..THEN shove a whole peeled
garlic clove in the cuke…..juicers don’t like little pieces, so this way the garlic
clove gets chewed up.
Salt to taste with sea salt or a good salt….DRINK down within 20 to 30 min. so you get all the benefits of the enzymes…
When I say do not alter, (some folks like to add lemon, apples, etc.,etc.), I mean it…. THIS IS A NOURISHMENT drink for the liver and not specifically for detox….
When you nourish the liver with this drink it will create its own flush….
There are some liver flush drinks out there, but I prefer this method, as did my Lyme and Cancer doctors.
I’m not big anymore on different flushes, except for the gallbladder, which I do once or twice a year to keep my gallbladder clean from stones….I’m more into the lifelong daily detoxing and nourishing from the FIGHT protocol….I want to keep up DAILY what my body needs and focus on a constant removal of pathogens and toxins…we get DAILY heavy metals, which our bodies that are full of inflammation are hit with….I have been on the FIGHT protocol for 2 years now and no longer have the bone pain I once did…
By Linda on Aug 15, 2010 in Recipes | comments(0)
Linda’s comments: I love Quinoa….great with all meats….
Quinoa
2 cups quinoa, soaked in filtered water overnight
1 bunch of organic green onions, chopped
2 Tbsp. olive oil
½ tsp. sea salt
3 cloves of organic garlic, mashed
3-4 cups organic beef,organic chicken, or organic turkey stock
Rinse and drain quinoa very well. In a large skillet, saute the onions in the oil for a few minutes, then add the garlic and sauté for another minute. Add the quinoa and the stock (the stock should just cover all of the quinoa) salt, and bring to a boil. Then, reduce the heat and cover and let simmer for 25-30 minutes on very low heat.
By Linda on Feb 11, 2010 in Recipes | comments(0)
Linda’s comment: I tried this recipe over the week-end and trust me it is AWESOME. Very nutritious, tasty and healthy. You won’t regret the effort of making this dish and your family will want it often.
Spinach Fettuccine With Yogurt-Cream Sauce
From SELF Dishes, summer 2007
Serves 4
INGREDIENTS
- 8 oz spinach fettuccine (gluten free)
- Organic Coconut Oil
- 1 teaspoon organic coconut oil
- 1 organic medium zucchini, thinly sliced
- 1 organic medium yellow or 4 to 5 pattypan squash, thinly sliced
- 1 small organic red bell pepper, cored, seeded and sliced
- 2 cloves organic garlic, thinly sliced
- 1/4 cup nonfat, low-sodium organic chicken broth
- 1/2 cup nonfat Greek yogurt
- 1/4 cup organic fresh basil, chopped
- 2 tablespoons reduced-fat Parmesan
- 1 tablespoon organic light cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
PREPARATION
-
Cook gluten free pasta as directed on package; drain. Set aside. Coat a large skillet with cooking spray. Heat over medium-high heat; add oil. Add zucchini, squash, bell pepper and garlic. Reduce heat to low; cook until pepper begins to soften, 2 to 3 minutes. Add broth; cook until all vegetables are tender, 3 to 4 minutes. Remove from heat; add pasta, yogurt, basil, cheese, cream, salt and pepper. Toss and serve immediately.
By Linda on Dec 16, 2009 in Toxins | comments(0)
Findings from a November 9, 2009, Environmental Health News report have revealed that many varieties of balsamic vinegar contain trace amounts of lead that are contributing to neurological and other damage in both children and adults. Ingestion of a single tablespoon of vinegar with the highest tested levels of lead was found to potentially raise a child’s blood lead level by 30% while two tablespoons a day would raise it by 55%. Continued
By Linda on Dec 14, 2009 in Recipes | comments(0)
CABBAGE BEAN SOUP (use as many organic ingredients as you can find)
3 tbs coconut oil
3 leeks, chopped
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 clove garlic, minced
2 cups vegetable broth
1/2 lb green beans
3 cups Italian plum tomatoes, chopped
1 lb green cabbage, shredded
3 cups cooked cannellini beans
1 cup water
Salt and pepper
1 Loaf dry French bread, sliced
Coconut Oil
Parmesan
In hot oil, cook leeks, onion, carrot, celery, and
garlic. Add broth. Simmer 10-15 mins. Add green beans,
tomatoes, cabbage. Heat. Add beans, water, salt and
pepper. Cover, simmer until cooked (test by tasting).
Place a slice of bread in individual bowls; drizzle
with coconut oil; sprinkle with Parmesan and ladle soup
on top.
By Linda on Nov 25, 2009 in Recipes | comments(0)
Linda’s comment: Connie Maginnis out did herself with this meatless burger. I tried this recipe and it is yummmmy. By using organic products you have a better chance of getting NON-GMO. My girlfriend made this for her children and they loved it….she didn’t tell them that it was made with beans…<smile> Give it a try….I cooked it on the grill.
This recipe comes from Connie Maginnis, who writes, “When we go to cookouts with people on the Standard American Diet, we bring these Black Bean Burgers to grill. Their acceptance is amazing and I have to bring enough for everyone because all the other people want ours!” Continued
