Posted in Cake, Delicious, Desserts, Fireworks, Food, Recipe

Red White and Blue – Ice Box Cake – No Bake

When it’s hot out no one wants to cook or bake,So here is a recipe for a delicious easy desert .

 

You’ll Need:

 

— Vanilla Wafers

 

— 2 (8 oz.) blocks plain cream cheese

 

— 2 tbsp milk for cheesecake layer, 1 1/2 cups for pudding layer

 

— 1 tsp vanilla

 

— 1 cup of whipped topping  for cheesecake layer, 1 cup of whipped topping for pudding layer, 8 oz. container of whipped topping for the top of the dessert

 

— 1/4 cup powdered sugar

 

— 1 pint of chopped strawberries for the strawberry layer, 1/2 pint of chopped strawberries for garnishing the top

 

— 3.4 oz. vanilla instant pudding mix

 

— 1 cup blueberries for the blueberry layer, 1/2 cup blueberries for garnishing the top

 

 

Instructions:

 

Cover the bottom of an 8×8 pan with vanilla wafers.

Mix together cream cheese, milk, vanilla, whipped topping, and powdered sugar. Spread across the vanilla wafers layer.

 

 

Top cream cheese layer with chopped strawberries.

 

 

Mix together pudding mix, milk, and whipped topping. Spread across the strawberry layer.

 

 

Top pudding layer with blueberries.

 

 

Spread the container of whipped topping over the blueberry layer.

 

  1. Garnish the top of the whipped topping with strawberries and blueberries. You’re done!

 

  1. I sometimes sprinkle with chopped walnuts.

 

Part Time Vegan –  https://wordpress.com/view/flexitarianforlife.wordpress.com

Sunshine and Lemons https://wordpress.com/post/sunshineandlemons963625434.wordpress.com/162

rwb delight

Posted in Arthritis, Blessed, Bone Health, Chowder, Chronic Pain, Eat Healthy, Food, Recipes, Uncategorized, Vegetables

Vegan Potato and Corn Chowder

Vegan Potato Corn Chowder

The best way to conquer cold bones on a chilly day is a corn chowder recipe that is easy to make and warms your bones.

Put on your comfy pants and thick socks and make a big pot of this chowder.

INGREDIENTS

1 small onion, cut into ¼-inch dice (about 1 cup)

4 small garlic cloves, minced (about 1 tablespoon)

6 to 7 cups Vegtable stock or no oil, low-sodium, store-bought vegetable stock

6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)

1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch dice (about 3 cups)

2 -3 cups sweet potato also diced .

1-2 stalks celery

1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)

1 teaspoon finely chopped fresh parsley

1 teaspoon finely chopped fresh thyme

1/3 cup almond flour

Sea salt and freshly ground black pepper

Instructions:

1. In a large stew pot or Dutch oven, place the onion, garlic, and 1½ cups of the vegetable stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.

2. Add the corn, potatos and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.

3. Transfer half of the mixture to a blender and blend until smooth. Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.

4. Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.

5. Meanwhile, place the flour and 1/3 cup water in the blender and blend until smooth or whisk stir into the chowder.

Add almond milk

Add salt and pepper to taste. Serve hot.

I like top top with chives or parsley if I have them

Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days .

Also you can add 2 teaspoons yellow curry to flour for a more warming flavor

Posted in Bread, Family Tradition, Food, Foodie, Recipe

Povitica Croatian Walnut Sweet Bread

I loved hearing stories about my my grandmother Anna Radenic Briglovich.

pol

She and my grandfather Frank (Franjo Brigljevic) Briglovich came to this country as married young teenagers from Velika Gorica Croatia. My father was the youngest of 13 children.

 

My father used to talk about how good of a cook his mom was, how sometimes the pot on the stove looked almost as tall as she was, and how particular she was in the kitchen. She would pin and net her hair , make sure everything was spotless before starting to cook or bake.

He said that when she made Povitica it was a real Croatian treat.

I have always loved to cook and bake and I am a very good cook. From Ol school recipes to new ones. But this one is going to be a real challenge.

 

I never met my grandmother Briglovich unfortunately and I am making this for Easter this year and it will be a few trial runs for me.

I have never made this before and who knows I may never make it again haha.

I always cheated and just bought it from StrawberryHill they are fabulous and oh my the flavors they have….

 

God Bless my grandmother for always cooking from scratch for her family it is very time consuming,.

 

The main most important things to remember is Roll it out big and thin.

 

And make sure you bake it low temp and for the time specified otherwise the middle will be undercooked and not edible.

 

Since my grandmother didn’t have a recipe for this I am using the one from the Great British Bake Off

Povitica. Pov-e-Tee-z

 

Equipment Needed

Equipment and preparation: for this recipe you will need a clean, flat single bed sheet and a 1kg/2lb loaf tin.

A chopper

A large area to work on

Ingredients

Ingredients

For the dough

300g/10½oz plain flour, plus extra for dusting

40g/1½oz caster sugar

7g salt

10g/⅓oz fast-action yeast

30g/1oz unsalted butter, melted

1 large free-range egg, beaten

½ vanilla pod, split and seeds scraped out

150ml/5½fl oz whole milk, warmed

For the filling

60g/2¼oz unsalted butter

4 tbsp whole milk

280g/10oz walnut pieces

½ vanilla pod, split and seeds scraped out

100g/3½oz caster sugar

2 tbsp cocoa powder

1 free-range egg yolk, beaten

To assemble

15g/½oz butter, melted

1 free-range egg white, beaten

100g/3½oz icing sugar

 

Method

1 For the dough, tip the flour and sugar into the bowl of a freestanding mixer fitted with a dough hook. Add the salt into one side of the bowl and the yeast to the other. Add the melted butter, egg, vanilla seeds and warm milk and begin mixing on a slow speed. When the dough starts to come together, mix for a further 5-8 minutes on a medium speed until the dough is soft, smooth and stretchy.

2 Tip the dough into a lightly oiled mixing bowl, cover with cling film and leave to rise until at least doubled in size – about one hour. Butter a 1kg/2lb loaf tin.

3 For the filling, place the butter and milk in a small pan and heat gently until the butter has melted. Remove from the heat.

4 Place the walnuts, vanilla seeds, sugar and cocoa powder into the bowl of a food processor and blend to a sandy powder. Add the egg yolk, milk and butter mixture and pulse to combine. Set aside.

5 To assemble, spread a clean bed sheet over a kitchen table and dust with flour. Turn the risen dough out onto the sheet and roll out the dough into a large 50x30cm/20x12in rectangle. Brush the surface with 15g/½oz melted butter.

6 Dust your hands with flour and ease them underneath the dough. Using the backs of your hands, stretch the dough out from the centre until very thin and translucent (you should be able to see the sheet through the dough). The rectangle should measure approximately 1metrex60cm/40x24in.

7 Taking care not to tear the dough, spread the filling over the dough until evenly covered. If the filling has been standing for a long time and is too thick, add a little warm milk to loosen it.

8 Starting at the long edge of the dough, lift the sheet and gently roll the dough up tightly, like a Swiss roll.

9 Carefully lift the dough and place one end in the bottom corner of the greased loaf tin. Ease the roll into the base of the tin to form a long ‘U’ shape, then double back laying the roll over the first ‘U’ shape to form a second ‘U’ shape on top.

10 Place the loaf tin inside a clean plastic bag and leave to rise for one hour.

11 Preheat the oven to 180C/160C(fan)/ 350F/Gas 4.

12 Brush the dough with beaten egg white and bake for 15 minutes. Reduce the oven temperature to 150C/130C(fan)/300F/Gas 3 and bake for a further 45 minutes, or until golden-brown. Cover with foil if the top begins to darken too much.

13 Remove from the oven and leave to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.

14 Mix the icing sugar with a few drops of cold water to make a runny icing and drizzle it over the povitica. Slice and enjoy.

 

I got the recipe from PBS Recipe Povitica The Great British Bake Off

Tips

Using a bed sheet makes it easier to roll the very thin dough. Clean the sheet well before use or use a large piece of cotton.

Allow enough time to bake do not cut time short or middle could be doughy…yuck

Thankfully I finally saw the method on The Great British Bake Off show on PBS which explains why my first one didn’t turn out well at all.

It was rolled out way to thick….and it looked nothing like it should have ….

Here is a link of their recipe and a video on their end results and how it should look.

The Great British Bake Off – PBS

https://www.google.com/amp/s/www.bbc.co.uk/food/recipes/povitica_92623/amp

You Tube

Posted in Arthritis, Awareness, Bone Health, Food, Food Is Thy Medicine, Inflammation, Life, Thoughts, Uncategorized

Another New Diet~ See How They Compare

I have to laugh that every year there’s suddenly a miraculous diet that will help you lose weight feel your best , reverse many diseases etc…..

My personal opinion is that the Ornish way is best.

And has been proven to help heart disease , reduce pain and inflammation, reverse high blood pressure etc…

The best diet for our lifestyle and health is actually by Dr Ornish…..

it’s mostly plant based but allows for some poultry and fish.

Ornish Diet

Flexitarian: A semi-vegetarian diet with a focus on plant-based foods with occasional meat, poultry, or fish consumption.

The Dr. Dean Ornish Program for Reversing Heart Disease

https://www.ornish.com/proven-program/nutrition/

The Nutritarian Diet Dr Joel Fuhrman

Dr. Fuhrman’s Nutritarian food pyramid is based on the principles of high nutrient eating as illustrated by his Health Equation: Health = Nutrients / Calories (H = N / C) Low-calorie, nutrient dense foods are at the base of the pyramid, and high-calorie, nutrient poor foods are at the top.

https://www.drfuhrman.com/learn/the-nutritarian-diet

Dr Oz New Diet he will be discussing

The Pegan 365 diet is a program inspired by two of the best eating plans out there – vegan and paleo.

The Pegan 365 plan has been designed by Dr. Oz and his team of experts to help you eat healthier, lose weight, and keep the weight off year after year. Get started on Pegan 365 today with these helpful instructions.

Shopping List

On the Pegan 365 diet, you can easily follow this plan 365 days of the year. Just remember to have five or more cups of veggies, four healthy carbohydrates, three smart proteins (1 paleo protein and 2 vegan proteins), two healthy fats, and one non-dairy food item. Along with plenty of whole foods and fresh produce, you can also enjoy two drinks and two desserts each week. Heading to a party and want to indulge? You’re allowed one cheat day per week! Print out this grocery list and take it with you when you head to the store. With so much variety, you don’t have to worry about getting bored and disenchanted. Mix and match the items on the shopping list below to stay inspired all year round.

Recipes

http://www.doctoroz.com/recipe-collection/pegan-365-diet-recipe-box

Keto Diet

Just my opinion but I find it hard to believe that this is healthy….you may lose weight but what’s it doing to your arteries all that fat and meat ……

The ketogenic diet has been in existence for 90 years. The ketogenic diet was designed in 1924 by Dr. Russell Wilder at the Mayo Clinic. Despite being highly effective in treating epilepsy, it fell out of fashion due to the surge in new anti-seizure medications in the 1940s.

https://www.healthline.com/nutrition/ketogenic-diet-101#section1

I think a person needs to talk to their doctor before just going on some new lifestyle diet…….

I have found out what works best for me it’s a combo of Dr Joel Fuhrman and Dr Dean Ornish

We have felt better than we have in a long time.

Dispute our health issues

Were helping reverse chronic pain inflammation help blood pressure

Sure we have a cheat day and we eat cake now and then but we eat mindfully.

And we will never eat any other way.

Posted in Bone Health, Food, Foodie, Gluten Free, Recipes, Uncategorized

Coconut & Cacao Chip Macaroons Gluten Free

Gluten Free doesn’t mean boring

These cookies are delicious and moist and gluten free!

You’ll need:

1 cup shredded unsweetened coconut

1/2 cup + 1 tsp coconut milk

4 Tbsp maple syrup

1 Tbsp coconut flour

Pinch of cinnamon

Pinch of fresh ground vanilla

Pinch of Himalayan sea salt

1/3 cup semi-sweet chocolate (or cacao) chips

How to make it:

Preheat oven to 350°F. Combine all ingredients except chocolate chips in a saucepan and stir over low heat until sticky. When the mixture is still warm, transfer to a bowl and let cool for a few minutes, then add chips. Press or scoop out small balls of mixture and place on a cookie sheet lined with parchment paper. Bake 12 to 15 minutes or until tops start to lightly brown. Let cool before removing from tray.

Posted in Baking, Blessed, Delicious, Eat Healthy, Eggplant, Food, Foodie

Tonight’s Dinner Lightened Up Eggplant Rollatini

My lightened up Eggplant Rollatini are so flipping delicious they would turn any eggplant hater into a lover.

They are so tender you don’t even need a knife to cut them, they’ll just melt in your mouth.

The stuffing is made with three types of cheese (ricotta, mozzarella and parmesan) and spinach.

INGREDIENTS

• 2 large eggplants

• 1 cup (9 oz/ 250 g jar) reduced fat ricotta

• 1 cups shredded light mozzarella, divided in 1/2 cup and 1/2 cup

• 1/4 cup shredded parmesan

• 6oz frozen spinach, thawed and squeezed to remove as much liquid as possible

• 1 egg

• 3 garlic cloves minced

• salt and pepper to taste

• 1 cup tomato marinara

DIRECTIONS

1 Preheat oven to 375 degrees Fahrenheit

2 Remove eggplants’ ends and slice them thinly lengthwise. Spray a baking sheet with olive oil and place 12 eggplant slices on it. You may need to use two baking sheet or bake eggplant in two batches depending on the size of your oven). Bake for 10 minutes, remove from the oven and let cool.

3 While eggplants are cooking, prepare ricotta/spinach mixture. In a bowl, combine ricotta, mozzarella (1/2 cup), parmesan, spinach, egg and garlic. Mix well and season to taste.

4 Spread 1/2 cup tomato sauce on the bottom of a large baking dish.

5 Generously spread ricotta/spinach mixture on an eggplant slice (about two heaped tablespoons), roll it and arrange in prepared dish, seam side down. Continue with remaining eggplant.

6 Top with remaining tomato sauce (1/2 cup) and sprinkle with remaining mozzarella (1 cup).

Cover with foil, reduce oven to 350F and bake for 45 minutes. Remove foil and bake another 15 minutes or until cheese is golden brown. Remove from the oven and serve.

Posted in Ahlbacks Disease, Arthritis, AtomicBlonde, Avascular Necrosis, Awareness, Blessed, Bone Health, Chronic Pain, Disclaimer, Eat Healthy, Factor V Leiden, Food, Food Is Thy Medicine, Foodie, Hypothyroidism, Inflammation, Life, Mindfulness, osteoarthritis, Osteonecrosis, Pain, SPONK, StopTheClot, Thyroid

Pain Chronic Pain

Once we accept the reality of the current moment (no matter how unpleasant it may be) for what it is, and not what we wish it were, we can turn our attention to ways to improve it. This I find true in any situation.

Living with chronic pain can throw your life upside down.

It’s hard to believe that I can and have managed my rare disease Osteonecrosis (knee) pain. And my Osteoarthritis pain.

But the pain of spondylolisthesis somedays is truly unbearable. It can just take a fabulous day day and screw it all up.

Today is one of those days.

I try to stay busy , and positive when I really would like to go somewhere and just scream at the top of my lungs.

I don’t think my neighbors would appreciate it. So I bang away at the keyboard.

Since the weather in NE Ohio has changed I am having more and more days in pain.

And in the days when all the above hurt I’m down right miserable. Thank Hod that hasn’t happened yet , but then fall and winter have only begun….

I’m grateful today it’s just my back although it feels as if I have been kicked in my L5S1 several times.

Besides having spondylolisthesis I also for the past decade or longer been dealing with osteoarthritis and osteonecrosis since 2014.

If you don’t know what they are I will explain below.

Osteoarthritis

Sometimes called degenerative joint disease or degenerative arthritis, osteoarthritis (OA) is the most common chronic condition of the joints, affecting approximately 27 million Americans. OA can affect any joint, but it occurs most often in knees, hips, lower back and neck, small joints of the fingers and the bases of the thumb and big toe.

In normal joints, a firm, rubbery material called cartilage covers the end of each bone. Cartilage provides a smooth, gliding surface for joint motion and acts as a cushion between the bones. In OA, the cartilage breaks down, causing pain, swelling and problems moving the joint. As OA worsens over time, bones may break down and develop growths called spurs. Bits of bone or cartilage may chip off and float around in the joint. In the body, an inflammatory process occurs and cytokines (proteins) and enzymes develop that further damage the cartilage. In the final stages of OA, the cartilage wears away and bone rubs against bone leading to joint damage and more pain.

Who’s Affected?

Although OA occurs in people of all ages, osteoarthritis is most common in people older than 65. Common risk factors include increasing age, obesity, previous joint injury, overuse of the joint, weak thigh muscles, and genes.

One in two adults will develop symptoms of knee OA during their lives.

One in four adults will development symptoms of hip OA by age 85. Lucky me I developed Osteoarthritis at age 45.

One in 12 people 60 years or older have hand OA.

Osteonecrosis What it is….

Osteonecrosis of the Knee. Osteonecrosis of the knee (also known as avascular necrosis) and if in the knee from a meniscus tear also called Ahlbacks Disease is a painful condition that occurs when the blood supply to a section of bone in the femur (thighbone) or tibia (shinbone) is disrupted.

I have Osteonecrosis of the medial femoral condyle due to a meniscus tear in 2014. Strange no one wanted to fix it or have any treatment plan.

This pain is like no other. Your area of Osteonecrosis is ice cold yet it often can feel like it was hit by a lightening bolt.

Weather plays a huge factor for me and my pain. I used to love winter now I can barely tolerate a cool fall day. I dread winter.

I get sick of being in pain. If it’s not the knees it’s back or hands it’s just enough to jack up my day or make things more difficult than they already are.

I have found that plant based lifestyle has helped my osteoarthritis and osteonecrosis a lot. I can’t understand why I haven’t lost a ton of weight though. I mean I don’t eat half the unhealthy calories I used to . But hey the doctors says it’s a slow thyroid.

I just wish these 40 lbs would come off it would also help my bones.

But maybe that will just take time.

If you haven’t tried a plant based lifestyle I would highly recommend it.

My cholesterol numbers are fantastic and all my doctors are impressed especially since I rarely need pain medication vs taking 2 a day like I did 3 years ago.

I truly believe that food can be your medicine or your poison.

The choice is yours.

I will be posting a lot of info and recipes

I don’t always eat perfect but life is about compromise and I follow a 90 / 10 rule.

It’s ok to have a cookie or small cupcake just make sure you eat as best as you can most of the time .

Living food is the way to go.

It may not take away all your pain but wouldn’t it be a benefit if it took away a lot of it ? And made it more managed?

Absolutely!!!

Posted in Blessed, Bone Health, Eat Healthy, Food, Food Is Thy Medicine, Foodie, Recipes

Spaghetti Squash Recipes

Spaghetti squash is often treated in an Italian manner by adding tomato sauce or herbs,

but we love to experiment.

So we have a Thai version and some easy mac and cheese

It’s not a traditional pad thai by any means,

but it’s a lovely variation.

Enjoy!

Spaghetti Squash Mac an Cheese

What You Need

2 large spaghetti squash around 5 pounds

4 ounces Gruyere about 1.5 cups shredded; I also have used Jarlsberg, and

2 ounces of white cheddar. I use sharp cheddar

2 tablespoons Unsalted Butter

2 tablespoons cornstarch

2 cups Friendly Farms 2% milk

1½ teaspoons kosher salt, divided

¼ teaspoon ground nutmeg

Freshly ground black pepper

1 teaspoon white wine vinegar

dash of paprika, for garnish

Finely chopped Italian flat leaf parsley, for garnish

What To Do

Preheat the oven to 400F.

Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a

spoon and sprinkle the cut sides with olive oil. Place the squash cut

side down on a baking sheet and roast until tender and easily pierced with a knife,

about 30 to 45 minutes depending on the size of the squash (check at 30 minutes regardless).

When the squash is done, use a fork to carefully scrape out the flesh of each half

into “noodles”, taking care to keep the squash shell intact. Place the noodles in a

colander or strainer and drain for 10 minutes to remove the extra moisture. Save the

squash shells for serving.

In a medium saucepan, heat the butter over medium-low heat until melted. Add the

cornstarch and stir until smooth. Over medium heat, cook until the mixture turns a light,

golden sandy color, about 2 to 3 minutes.

Meanwhile, heat the milk until hot (microwave in a glass measuring cup, or heat in

another pan on the stove). Gradually add the hot milk to the butter mixture, whisking

continuously until very smooth. The first addition of milk will cause the mixture to become

chunky, keep whisking and adding milk until it becomes smooth. Bring to a boil and

cook 3 to 5 minutes until very thick, whisking frequently. Remove from the heat and s

tir in 1 teaspoon kosher salt, nutmeg and several grinds black pepper. Stir in 1 cups

cheese until it melts, then add the white wine vinegar and remove from the heat.

Add the drained squash into the pan, then mix it with the cheese sauce and ½ teaspoon

kosher salt. Taste and add additional salt if desired depending on the size of the squash.

Pour the mixture back into the squash shells, dividing the mixture equally among the shells.

Sprinkle each squash with the remaining cheese, then with a dusting of paprika.

Bake until cheese melts, about 10 minutes.

To serve, sprinkle with chopped parsley and serve warm

Spaghetti Squash Pad Thai

What You Need

1 large spaghetti squash

Fresh ground black pepper

4 carrots

½ red pepper

4 cloves garlic

3 stalks celery

6 green onions

2 eggs

1 tablespoon miso paste

½ cup chopped fresh cilantro

3 tablespoons sweet chili sauce

3 tablespoons soy sauce

1 lime

Sriracha (optional)

2 tablespoons peanut oil

1 and ½ cup bean sprouts, divided

½ cup roasted salted peanuts, chopped

1 teaspoon sesame seeds

a small dash of sesame oil also as a garnish

What To Do

Preheat oven to 400°F.

Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a

spoon and sprinkle the cut sides with olive oil. Season with a dash of salt and freshly ground

black pepper. Place the squash cut side down on a baking sheet and roast until tender and

easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape

out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain

for 10 minutes to remove the extra moisture.

Meanwhile, peel and shred 3 carrots. Thinly slice ½ red pepper. Mince 4 cloves garlic.

Thinly slice 4 green onions. In a small bowl, beat together 2 eggs. Separately, thinly slice

1 green onion and chop ½ cup of fresh cilantro.

In another small bowl, mix together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce,

juice of ½ lime, and if desired, a few dashes of Sriracha.

When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over

medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds.

Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts,

and squash noodles. Add 3 pinches kosher salt and toss together. Pour on the sauce and stir to

combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.

Garnish with plenty of crushed peanuts, fresh bean sprouts, cilantro, and green onion

#Food

#Healthy

ChronicallyGratefulDebla.com

Posted in Ancestry, Arthritis, Avascular Necrosis, Awareness, Bone Health, Delicious, Family Tradition, Food, Foodie, Soup, Healthy, Delicious, Uncategorized, Vegetables

Moms Stove Top Pot Roast

My mother made the best Pot Roast. I can smell and taste it now.

On the rare occasion I eat beef I make this.

Especially now that it’s cold out.

Stove Top Pot Roast

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)

2 to 3 garlic cloves, sliced

2 tablespoons olive oil

1 large onion, cut into 1/2-inch slices

3 celery ribs, cut into 1/2-inch slices

2 medium turnips, peeled and cut into chunks

4 cups water

2 teaspoons beef bouillon granules or 1 pack onions soup mix

4 medium potatoes, peeled and quartered

1 pound carrots, cut into chunks

1/2 pound fresh green beans, trimmed

1/2 pound sliced fresh mushrooms

1 small can diced tomatoes

3 tablespoons cornstarch

1/3 cup cold water

Directions

1. Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours.

2. Add the tomatoes,potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm.

3. Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8-10 servings.

Posted in Bone Health, Eat Healthy, Food, Food Is Thy Medicine, Foodie, Uncategorized

Blueberry Bars

These are so delicious

Growing up my mom used to make them. Sometimes with blueberries but mostly with dates.

These blueberry squares are a twist on her date squares.

One difference: these squares are not nearly as rich. I remember date squares being very rich with butter or shortening in the crust, and also quite sweet.

These fresh blueberry bars are just sweet enough, and not overly rich. You can enjoy one or 2 and feel overwhelmed with sugar and fat.

Fresh Blueberry Squares

These squares are similar to date squares, but made with blueberry and whole-grain goodness! Since you can use frozen blueberries, you can make these treats anytime of the year.

Course Dessert

Makes 12-16 squares or cut slightly larger 9 squares and then diagonal to make triangles

Ingredients

Filling:

• 3 cups fresh blueberries (can sub frozen)

• 1/8 tsp sea salt

• 3 tbsp coconut sugar (or other unrefined sugar)

• 2 tsp freshly squeezed lemon juice

• 1 tbsp arrowroot powder

• 1/2 tsp agar powder

Base and Topping:

• 2 cups rolled oats see note

• 1 cup oat flour

• 1/4 tsp sea salt (rounded) or 1/2 tsp scant

• 1 ½ tsp lemon zest

• 1/2 cup pure maple syrup

• 1 1/2 tsp pure vanilla extract

• 2 – 2 1/2 tbsp coconut butter (softened)

Instructions

For the filling: in a saucepan over medium heat, combine the blueberries, salt, and sugar.

Cover, and let the berries start to soften and release their juices, stirring occasionally.

Once berries have broken down and the mixture is becoming more like a sauce, reduce heat and let simmer for 7-8 minutes, covered.

Meanwhile, in a small bowl, combine the lemon juice with the arrowroot and agar, and stir through until combined (it will be thick).

Get ready to add the arrowroot/agar blend to the blueberries by first removing 2-3 tablespoons of the warmed blueberries juices and stirring into the arrowroot slurry, one tbsp at a time.

This will help loosen that mix and also temper the arrowrrot and agar, making it less likely to clump in the sauce.

After it has loosened, add it to the blueberry sauce, immediately stirring it through. Increase heat slightly to bring mixture back to a boil for just a minute or so.

Then, remove from heat and transfer mixture to a bowl and let chill in refrigerator for about 20-30 minutes, stirring occasionally to prevent a ‘skin’ from forming on top of the mixture.

Meanwhile, prepare the crust: Preheat oven to 350°F (176°C). In a large bowl, combine all the dry ingredients including zest. In a small bowl, combine the maple syrup, vanilla, and coconut butter.

Add the wet mixture to the dry, and stir through until well combined; the consistency will be crumbly yet hold together somewhat when pressed.

Transfer about 2⁄3 of the mixture to a lightly oiled (or lined with parchment paper) 8″ x 8″ pan and press in evenly.

Pour the chilled (can still be slightly warm) blueberry mixture on top, then sprinkle on the remaining crust mixture.

Bake for 25 minutes, until the blueberry filling is bubbly and the crust is golden brown in spots.

Transfer to a rack to cool, and then to the fridge to cool completely before cutting into squares.

Recipe Notes

Substitutes

Quick oats can be substituted in whole or part for the rolled oats, however the texture of the squares will be different. Using the rolled oats, the squares will have a chewier texture and a nuttier flavor, whereas the quick oats become softer and also absorb more of the moisture of the blueberry layer.

Posted in Delicious, Desserts, Eat Healthy, Energy, Food, Food Is Thy Medicine, Foodie, Snacks

Chocolate Cherry Energy Balls

They store well, so they are ideal for a quick snacks and they are so delicious that it’s hard to stop at two.

I have to make a double batch to enjoy throughout the week.

Chocolate Cherry Energy Balls

INGREDIENTS:

1 cup rolled oats

12 dates, pitted (½ cup)

¼ cup slivered almonds

¼ cup grain-sweetened chocolate chips

16 dried cherries (1 ounce)

1 teaspoon pure vanilla extract

¾ teaspoon sea salt

Coconut to roll some of the finished ones in for a variety.

These chocolate chip treats are so yummy and packed full of goodness I call them Energy balls.

They are so delicious that it’s nearly impossible to stop at one and even difficult to stop at two.

I suggest you make a double batch to enjoy throughout the week.

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Combine the oats, dates, almonds, chocolate chips, cherries, vanilla, and salt in a food processor. Pulse until coarsely chopped and the mixture starts to bind. Add 1 to 2 tablespoons of water if needed, to help bind.

3. For each energy ball, scoop 1 tablespoon of the mixture, gently roll it into a ball, and place on the prepared baking sheet. Be careful not to compact your balls.

4. Bake for 20 minutes. Transfer to a wire rack to let cool.

Ones also topped with coconut

Posted in Apple, Baking, Cake, Delicious, Desserts, Eat Healthy, Food, Recipes, Uncategorized

Apple Cake

Ummm, apple-icious

Apple Cake

• 1/2 pound of butter, softened

• 1 1/2 cups plus

• 1 tablespoon of honey

• 5 eggs, beaten

• 3 tablespoons of vanilla

• 1 cup of yogurt (or buttermilk)

• 2 1/2 cups of unbleached flour

• 2 cups of whole wheat pastry flour

• 2 teaspoons of baking powder

• 2 teaspoons of baking soda

• 1 teaspoon of nutmeg

• 4 teaspoons of cinnamon

• 3/4 cup of chopped walnuts

• 3 1/2 cups of chopped apples, mixed types

Cream the butter and honey together until smooth. Add the beaten eggs, vanilla, and yogurt, and stir well. In a separate (large) bowl, combine the flours, baking powder, baking soda, and spices. Add the butter/honey mixture, the chopped walnuts and the apples, and stir everything together. Pour the batter into two greased 9″ round pans, and bake at 350°F for about 45 minutes, until a knife inserted in the center comes out clean. Remove the pans from the oven, let the cakes cool, and serve portions with whipped cream.

Posted in Bone Health, Chronic Pain, Delicious, Eat Healthy, Food, Foodie, Inflammation, Life, Mindfulness, OA, osteoarthritis, Osteonecrosis, Pain, Positivity, Recipes, Uncategorized, Vegetables

Vegetable Sushi

This recipe is very versatile as you can use any ingredients you like. Sushi is very good for you and is absolutely delicious as well as being easy and enjoyable to make!

Ingredients

For the rice: 

2 cups short-grain Japanese rice, rinsed

1/4 cup rice vinegar

1 tablespoons sugar

For the rolls:

10 nori sheets (dried seaweed), halved

Sesame seeds, for sprinkling

1 cucumber

1 avocado

1 plum tomato, seeded

1 small red onion

20 asparagus spears, trimmed and blanched

Wasabi paste, for spreading and serving

1 romaine lettuce heart

Pickled ginger, for serving

Directions

Make the rice. Combine the rice and 2 cups water in a rice cooker and cook according to the manufacturer’s instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don’t have one, just use a saucepan.

Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes. Spread the rice.

Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.

Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he’s had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus. Add the filling. Carefully flip over the nori so it’s rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it’s spicy, so use it sparingly.

Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It’s OK if the vegetables hang over the edges of the nori. Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top.

Press the roll into a compact rectangular log, using the mat to help you. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi.