Mediterranean Roasted Pepper Salad

I have been serving this to may family for the past several years. Sometime I serve just the salad the way this recipe calls. I also serve it on a bed of organic baby spinach, brown rice, whole grain pasta, or tabbouleh . I think I like it over the tabbouleh best!

Hope you enjoy it as much as we do..:)

*3 red peppers
*2 yellow peppers
*2 orange peppers
*1/3 cup sun dried tomatoes in oil, drained and chopped
*1 clove garlic
*2 tbsp balsamic vinegar
*5 tbsp cold pressed olive oil
*1/4 tsp chili sauce
*4 canned in water, artichokes, drained and chopped
*salt and pepper to taste
*several fresh basil leaves to garnish

1) Preheat oven to 400F. Lightly oil a foil lined baking sheet and place the whole peppers on the foil. Bake for about 45 minutes until beginning to char. Cover with a dish towel and leave to cool for 5 minutes.

2) Slice the sun-dried tomatoes into thin strips. Thinly slice the garlic. Set the tomatoes and garlic aside.

3) Beat together the vinegar, oil and chili sauce, then season with a little salt and pepper.

4) Peel and slice the peppers. Mix with the artichokes, tomatoes and garlic. Pour over the dressing and scatter the basil leaves.

Adapted from the Roasted Pepper Antipasto from the Essential Mediterranean Book

Non-Toxic Home Cleaners

For the last several year I have been making my own cleaning products. These are the recipes that I use. If you need information on the essential oils contact me. Note: oils are not created equally most are fragrance grade and will not serve as anti-viral , anti-bacterial, etc.. Young Living Oils are 100% therapeutic grade. That is what you need for the cleaners to be effective.


All Purpose Cleaner
(suggested uses: hard surfaces like countertops and kitchen floors, windows and mirrors)

Option 1
2 cups white distilled vinegar
2 cups water
20-30 drops of an essential oils ( I prefer Young Living's Lavender, Lemon, Orange, Thieves, or a Melaleuca)

Option 2
Dissolve 4 tablespoons of baking soda in a quart of warm water. Wash and rinse.

Option 3
1 cup hot water
1 teaspoon washing soda
2 teaspoons borax
1/2 teaspoon liquid castle soap
10 drops Young Living Lemon oil
3 drops melaleuca
1/4 cup vinegar

Be sure to shake your bottles before use.

Quick Wipe Ups
Lightly apply baking soda to a damp sponge. Wipe and rinse

Creamy Soft Scrub
(Suggested uses: Use this  creamy soft scrub on kitchen counters, stoves, bathroom, sinks, etc. )

2 cups baking soda
1/2 cup liquid castle soap
4 teaspoons vegetable glycerin (acts as a preservative)
5 drops antibacterial essential oil such as lavender, melaleuca, rosemary, or any scent you find pleasing.

Mix together and store in a sealed glass jar, shelf life 2 years.
Tips: For exceptionally tough jobs spray with vinegar first- full strength or diluted- let sit and follow with scrub.

Dry soft scrubs can be made with baking soda or salt (or a combination of both) with 10-15 drops of an essential oil.

Paste: Mix together 3 parts baking soda with 1 part warm water (adjusting for consistency). Clean and rinse.

Furniture Polish
1/4 cup olive oil
1/4 cup white distilled vinegar
20-30 drops lemon oil or preferred oil

Shake well before using.

Dip a clean, dry cloth into the polish and rub wood in the direction of the grain. Use a soft brush to work the polish into corners or tight places.

Tips: To remove water spots rub well with toothpaste. To remove scratches use 1 part lemon juice and 1 part oil, rub with soft cloth.

Toilet Bowl Cleaner

Option 1
Sprinkle toilet with baking soda, drizzle with vinegar, let soak for at least 30 minutes and scrub with toilet brush.

Option 2
Put 1/4 cup borax in toilet bowl and let sit for 30 minutes. Swish with toilet brush then scrub. A few drops of pine oil can be added for increased disinfecting. (Note-some people are allergic to pine)

Tip: Let ingredients soak for a while to make for east scrubbing, especially on persistent stains.

Drain Opener

1/2 cup baking soda
1/2 cup vinegar

Pour baking soda down the drain and follow with vinegar. Cover and let sit for at least 30 minutes. Flush with boiling water.

Laundry detergent

1 cup soap flakes
1/2 cup washing soda
1/2 cup borax

Soap flakes can be made by grating your favorite pure soap with a cheese grater. Mix ingredients together and store in a glass container. Use 1 tablespoon per load ( 2 for heavy soiled laundry), and wash in warm or cold water.

Be sure the oils are therapeutic grade to be sure they are antibacterial and antiviral. Therapeutic essential oils have amazing health properties. To learn more and order click here: CLICK HERE

Curried Tomato and White Bean Soup

 ...if you like Indian food this is yummy!

1 tablespoon olive oil 1 large chopped onion
1 tablespoon curry powder
3/4 teaspoon ground ginger
2 (150z) cans of white beans such as great northern or navy beans, drained and rinsed
1 (28 0z) can petite diced tomatoes, un-drained
1 3/4 cup of water

1. Heat large saucepan over medium heat until hot. Add oil and onions; cook 5 minutes or until onions are tender.

2. Stir in curry and ginger, cook briefly. Stir in beans, tomatoes, and water. Bring to boil. Reduce heat to low; simmer 15 minutes.

Favorite Veggie Casserole

This is my FAVORITE casserole recipe. You can also make it without the cheese. The smell in the house after an hour or so is AMAZING!

• 1 zucchini, sliced 
• 3 potatoes, peeled and sliced 
• 1 large eggplant, sliced
• 3 red peppers, cut in rings
• 1 large onion, cut in rings
• 1/2 cup Parmesan or Romano cheese (Vegan Alternative- I always check and make sure the label does not include casein
• salt and pepper to taste
• 5 cloves fresh garlic, pressed
• 1 tsp. oregano
• 1 large can petite diced tomatoes

I do vary the ingredients based on what the farmers market has in season.

Place layers of veggies in greased baking pan alternating with 4 tbsp. grated cheese, salt and pepper. Combine garlic and oregano with tomatoes. Top the casserole with tomatoes and grated cheese. Drizzle olive oil over top. Sprinkle with shredded mozzarella. Cover and bake at 350 for 1 1/2 hours. Uncover and bake at 375 for 1 1/2 hours.

* We use vegan cheese in place of real cheese and nutritional yeast. 

 

Coconut Pine Nut Risotto

Trying to whip out some new flavor combos..this was pretty tasty.

1 (14oz) can coconut milk
1 1/4 cups water
1/2 tsp salt
2 tablespoons butter
1/4 cup chopped green onions, white and pale green parts only
1 cup Arborio rice (for risotto)
1/3 cup white wine or veggie broth
1 cup frozen peas, thawed
1/3 cup pine nuts, toasted

Toast pine nuts in dry skillet over medium heat, stirring constantly.

1. Bring coconut milk, water and salt to a simmer in medium saucepan over medium high heat; stir to blend. Keep at a simmer over a low heat. 

2. Melt butter in medium saucepan over medium heat. Cook and stir in green onions 5 minutes or until tender. Add rice; cook 2-3 minutes or until inner kernel is chalky white, stirring constantly. Add wine, reduce heat to medium-low. Cook and stir 30 seconds or until almost evaporated; reduce heat to low.

3. Add 1/2 cup of the coconut milk mixture; cook and stir until almost all liquid is gone. Continue adding liquid 1/2 cup at a time, waiting until almost all liquid has been absorbed before adding more. Stir constantly. Cook 25-30 minutes or until rice is tender. Using additional water if necessary.

4. Stir in peas during the last 5 minutes of cooking. Stir in toasted pine nuts just before serving.

Awesome Eggplant Recipe

This is a quick recipe and one of the ways I deal with some left overs veggies I have from other dinners. Enjoy!

 *one small eggplant
*12 ox fresh baby spinach
* half  an onion chopped
*14 oz can diced tomatoes
*3 cloves garlic
*1 tablespoon coconut oil
sea salt and pepper to taste

Peel and slice the eggplant. Layer eggplant on the plate with paper towels separating the layers. Place a heavy pot on top and leave for about 20 minutes. Place coconut oils and minced garlic in a skillet on simmer for about a minute. Add fresh spinach, eggplant, diced tomatoes, onions, and seasoning. Cover and simmer about 25 minutes or until eggplant is completely cooked.

Potatoes:
*1 bag baby new potatoes, cleaned and quartered.
*1/2 onion chopped
*1 1/2 TBSP McCormicks Montreal Steak Seasoning.
* vinegar

On stone baking sheet coat potatoes and onions with olive oil and McCormick's Montreal Steak seasoning. Pre warm oven to 400 for about half an hour to 45 minutes. Once browning on edges give a quick sprinkle of vinegar over potatoes not saturating.

SERVE!

Vegan Potato Salad

 Not a whole food recipe but I like to bring this to BBQ's in the summer to switch things up. :)

*2lbs red potatoes scrubbed
*1 1/2 cup veganise or mayo
*3 Tbsp spicy mustard or dijon mustard
*1 1/2 tbsp horseradish
* 6 boiled eggs (optional- I try to make this recipe depending on the crowd I am serving and their needs)
*1 stalk celery cleaned and chopped
*1/2 green pepper, diced
*1/2 red pepper. diced
*5 scallions, cleaned and sliced
*soy bacon, cooked and chopped

Boiled potatoes in salted water until soft. Cool, chop, and set aside. Chop eggs. In large bowl mix potatoes, and all veggies. In separate bowl whisk the Veganaise, horseradish and mustard. Salt and pepper to taste. Chill for at least 1 hour before serving!

Grilled Tofu With Veggies and Orzo

I think I actually found this recipe on a recipe card at Walmart years ago. 

Very decent. I might use a little less tofu next time..or cut the pieces smaller.

1/2 to 1lb extra- firm water-packed tofu, drained, cut crosswise into slices
1/4 cup olive oil, divided
1 1/2 cups peeled, diced eggplant
8 large asparagus spears
1 cup diced zucchini
1/2 cup sun-dried tomatoes, drained and chopped
1 cup uncooked orzo
1/2 cup grated Parmesan cheese
1tbsp fresh lemon juice
1/4 cup finely chopped parsley

1. Place tofu slices on paper towels; cover with additional paper towels. Let stand, weighted, 20 minutes. Remover paper towels and dice tofu into 1-inch chuncks. Thread chunks onto skewers (if using wood skewers be sure to soak them in water for about 30 minutes )and season with salt and pepper to taste; drizzle with 2 tbsp olive oil.

2. Coat grill rack with non-stick cooking spray. Preheat grill to medium-high. Thread eggplant and zucchini on skewers. Grill skewers and asparagus spears 5-7 minutes or until tender, turning occasionally. Place tofu skewers on grill rack and grill 2 minutes per side or until browned. Let cool.

3. Meanwhile, cook orzo according to package directions, omitting salt; drain.
4. In large bowl combine grilled veggies, sun-dried tomatoes, and salt and pepper to taste. Add orzo and tofu, tossing gently. Stir in remaining 2 tbsp of olive oil, Parmesan cheese (or a vegan version), lemon juice, and parsley. Serve warm, or chill at least 30 minutes. I prefer it warm!

 

I will try to post a pic soon!

Welcome!

     

Welcome to my blog! I fell in LOVE with food, nutrition, and cooking after the birth of my son in 2004. Since then I went back to school for catering, became a certified nutrition and wellness counselor, and I currently attend the Institute for Integrative Nutrition which is the largest nutrition school in the world! I also LOVE kitchen gadgets. My personal favorites....my VitaMix and all of my Pampered Chef products! My husband informed me yesterday that if we ever divorce he wants half my Pampered Chef products. Good luck with that!

A little more on me...
After some pretty serious health issues several years back I began my journey as a holistic mother. I continued my education and learned to be a whole food chef for my family. We removed chemicals from our home and from as many of our products as we could.

In this blog I hope to share what I have learned about food and products. I will share money saving tips, kitchen tips, recipes, crafts, and more. I love input and feedback so by all means join the conversation!