What food was meant to be...
Food is simply the fuel source for the body. By eating only natural foods, we give ourselves and our families the materials needed to be healthy and have the energy we should have. Food was meant to pleasant, nourishing and satisfying. It is exciting to know that all the natural foods in our diet benefit our bodies. In the same light, we must be aware that eating things that our bodies were not designed to process, such as artificial foods, food additives and preservatives are going to cause health difficulties. Our bodies are machines, and machines require the proper fuel to run properly. Putting oil in a gas heating system would not work. Neither will our bodies hold up if we repeatedly eat non-food items. It is not just a choice of one food or the other, but a chemical reaction in the body when we put chemicals in our system.
Herbs add so much to a recipe, making the flavors come alive. Fresh, vibrant herbs give our bodies healthful properties. As our family has traveled down this road to wellness, we have found the best and widest selection of excellent quality herbs at Mountain Rose Herbs.
Raw Alfredo Sauce
one clove of garlic
one tablespoon lemon juice
one cup of cashews
1/2 teaspoon dried oregano or thyme
3/4 cup of water
1/8 teaspoon Himalayan salt or Seasoned Salt
Place water and cashews in blender to soak for an hour, then add remaining ingredients and blend until smooth. Serve with raw zucchini pasta, or raw chopped broccoli, or toss with steamed broccoli or, or any other combination you choose.
one clove of garlic
one tablespoon lemon juice
one cup of cashews
1/2 teaspoon dried oregano or thyme
3/4 cup of water
1/8 teaspoon Himalayan salt or Seasoned Salt
Place water and cashews in blender to soak for an hour, then add remaining ingredients and blend until smooth. Serve with raw zucchini pasta, or raw chopped broccoli, or toss with steamed broccoli or, or any other combination you choose.
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Simple Bone Broth
Place a whole chicken in a crock-pot with a diced onion, a half a head of garlic diced, oregano, rosemary, salt and pepper, and water. Cook until chicken is done and serve. After its done, put the chicken stock in the fridge, remove most of chicken from bone and put meat in the fridge, then put the bones back in the pot with a 1/8 cup of raw apple cider vinegar, cover with water and cook for 8-10 more hours. Then strain and you have bone broth. You should have at least 3 cups of broth. Then continue on with the recipe and add whatever it calls for, using the chicken from the fridge. One way to fortify the body, and benefit the liver is to use the bone broth. Have 8 ounces of bone broth first thing in the morning. Then wait till 10 am for any other food. Drink plenty of water. My son also made a beautiful bone broth with bear bones from a roast. Beef or venison is also good. Just remove most of the meat and put in crockpot for 8-10 hours with herbs, veggies, apple cider and cover with water. Simple Soup Thicken by adding 3 tablespoons of arrowroot powder to cold water and stir into the broth. It will add nutrients and give a little body to the soup. You can add more if desired. Healthy additions can be any vegetables you like, and quinoa or organic brown rice. Autumn Baked Potatoes Scrub whole potatoes. (Bake enough for dinner and for Chowder tomorrow.) Roll each potato in olive oil then sprinkle with Herbed Salt. Serve with a bowl of steamed broccoli, a bowl of shredded cheddar cheese. |
Cheesy Potato Chowder
3 c. homemade chicken broth (or vegetable broth)
2 c. diced baked potatoes or a little more
1/2 c. diced carrots or about half
1 c. diced celery
1/2 c. diced onion
1 1/2 tsp. Himalayan salt
1/4 tsp. pepper
2 tbsp dried parsley
1 tsp each dried basil, oregano and thyme
1/2 c. butter or Earth Balance
2 tablespoons organic cornstarch
3 tablespoons arrowroot powder
2 c. A2 milk or plain almond milk
2 c. shredded white natural cheddar cheese or almond milk cheese
2 c. diced cooked chicken or for those vegetarians add more veggies
1 cup corn
1 cup chopped spinach
2 cloves garlic
Optional: 1 more cup milk and 2 cups white kidney beans pureed - adds protein for those vegetarians.
Sauté onion, garlic, and celery in butter, then add flour, and slowly add the milk, stirring constantly. Allow it to thicken, then pour into crock pot. Add 2 tablespoons cornstarch and 3 tablespoon arrowroot powder to 1 cup milk and stir well. Then add to soup after broth. Bring to a simmer and it will thicken nicely. Add the other ingredients, and let simmer for the ingredients to meld. We don't even consider ever making a single batch. I have even done the multiplication, and put it in the tabletop roaster oven, and there was still none left!
3 c. homemade chicken broth (or vegetable broth)
2 c. diced baked potatoes or a little more
1/2 c. diced carrots or about half
1 c. diced celery
1/2 c. diced onion
1 1/2 tsp. Himalayan salt
1/4 tsp. pepper
2 tbsp dried parsley
1 tsp each dried basil, oregano and thyme
1/2 c. butter or Earth Balance
2 tablespoons organic cornstarch
3 tablespoons arrowroot powder
2 c. A2 milk or plain almond milk
2 c. shredded white natural cheddar cheese or almond milk cheese
2 c. diced cooked chicken or for those vegetarians add more veggies
1 cup corn
1 cup chopped spinach
2 cloves garlic
Optional: 1 more cup milk and 2 cups white kidney beans pureed - adds protein for those vegetarians.
Sauté onion, garlic, and celery in butter, then add flour, and slowly add the milk, stirring constantly. Allow it to thicken, then pour into crock pot. Add 2 tablespoons cornstarch and 3 tablespoon arrowroot powder to 1 cup milk and stir well. Then add to soup after broth. Bring to a simmer and it will thicken nicely. Add the other ingredients, and let simmer for the ingredients to meld. We don't even consider ever making a single batch. I have even done the multiplication, and put it in the tabletop roaster oven, and there was still none left!
Taco Soup
1 pound ground beef cooked with 1 diced onion and 2 cloves of garlic then drained off fat
2 cans 15 ounce diced tomatoes with chilies
3 cans water
1 cup frozen organic corn
1 tablespoon arrowroot powder
2 tablespoons Esseo Taco Seasoning
1/2 teaspoon Esseo Salt for All
1 tablespoon cilantro
Optional ingredients: 1 can 15 ounce red kidney beans with juice, 1 can 15 ounce pinto beans with juice, 1 can 15 ounce black beans, or 1 can pureed white kidney beans and a cup chopped spinach.
Simmer all afternoon in your slow cooker. Then serve with rice and top with sour cream or guacamole, corn chips, and cheddar cheese.
1 pound ground beef cooked with 1 diced onion and 2 cloves of garlic then drained off fat
2 cans 15 ounce diced tomatoes with chilies
3 cans water
1 cup frozen organic corn
1 tablespoon arrowroot powder
2 tablespoons Esseo Taco Seasoning
1/2 teaspoon Esseo Salt for All
1 tablespoon cilantro
Optional ingredients: 1 can 15 ounce red kidney beans with juice, 1 can 15 ounce pinto beans with juice, 1 can 15 ounce black beans, or 1 can pureed white kidney beans and a cup chopped spinach.
Simmer all afternoon in your slow cooker. Then serve with rice and top with sour cream or guacamole, corn chips, and cheddar cheese.
Gluten-Free Chicken Curry
1/4 cup celery diced
4 cloves garlic
1 inch grated ginger
1 chopped onion diced
1 chopped green pepper diced
1 cup spinach chopped optional
4 diced roma tomatoes
2 tablespoons curry powder
1 cubed zucchini optional
2 pounds chicken (unless you are vegetarian, then toss in more veggies)
2 tablespoons coconut oil or mustard oil
2 tablespoons arrowroot powder
2 cup water
Sauté onion, ginger and garlic in coconut oil, then add celery, green pepper and tomatoes and other vegetables. Add curry powder to the pot. Then add arrowroot powder to the water, mix and add to the pot. Heat till bubbling, sauce will thicken. Then add chicken and cook till chicken is done. Serve over rice or quinoa with a side of applesauce. Definitely a favorite at our house.
4 cloves garlic
1 inch grated ginger
1 chopped onion diced
1 chopped green pepper diced
1 cup spinach chopped optional
4 diced roma tomatoes
2 tablespoons curry powder
1 cubed zucchini optional
2 pounds chicken (unless you are vegetarian, then toss in more veggies)
2 tablespoons coconut oil or mustard oil
2 tablespoons arrowroot powder
2 cup water
Sauté onion, ginger and garlic in coconut oil, then add celery, green pepper and tomatoes and other vegetables. Add curry powder to the pot. Then add arrowroot powder to the water, mix and add to the pot. Heat till bubbling, sauce will thicken. Then add chicken and cook till chicken is done. Serve over rice or quinoa with a side of applesauce. Definitely a favorite at our house.
Dill Dip
8 ounces cream cheese beaten
16 ounces sour cream added slowly
3 teaspoons of dried dill
4 cloves of garlic or more (remember, garlic is a natural antibiotic, and also is good for your cholesterol and blood pressure)
2 tablespoons onion
1/2 teaspoon salt
Mix well and let set in the fridge for a few hours. Serve with raw veggies, toast or chips.
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16 ounces sour cream added slowly
3 teaspoons of dried dill
4 cloves of garlic or more (remember, garlic is a natural antibiotic, and also is good for your cholesterol and blood pressure)
2 tablespoons onion
1/2 teaspoon salt
Mix well and let set in the fridge for a few hours. Serve with raw veggies, toast or chips.
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Garlic Hummus
2 cans garbanzo beans
4 cloves garlic
1/2 teaspoon Salt for All
1/2 teaspoon Esseo Taco Seasoning
4 tablespoons Olive Oil
2 tablespoons apple cider vinegar
1 teaspoon dried cilantro
Blend on high till smooth and garnish with a sprinkle of paprika. Use in place of mayo or as a dip for veggies and chips.
4 cloves garlic
1/2 teaspoon Salt for All
1/2 teaspoon Esseo Taco Seasoning
4 tablespoons Olive Oil
2 tablespoons apple cider vinegar
1 teaspoon dried cilantro
Blend on high till smooth and garnish with a sprinkle of paprika. Use in place of mayo or as a dip for veggies and chips.
Spicy Black Bean Hummus
:1 cup dry black beans, rinse, rinse, rinse, and soak overnight, simmer for 2 hours. Rinse and drain.
Or if using canned black beans; use 2 cans and rinse, rinse, rinse and drain.
In a Food Chopper or Processor place:
All the beans
3/4 tsp Esseo Seasoned Salt
1 tsp Taco Seasoning
3 cloves garlic
3 Tbsp lime juice
1 Tbsp olive oil
2 Tbsp water if needed
Puree and serve with tortilla chips, or veggies, or whatever else you want. A great high protein snack. Click this link for the taco seasoning and olive oil I use: HERE.
Or if using canned black beans; use 2 cans and rinse, rinse, rinse and drain.
In a Food Chopper or Processor place:
All the beans
3/4 tsp Esseo Seasoned Salt
1 tsp Taco Seasoning
3 cloves garlic
3 Tbsp lime juice
1 Tbsp olive oil
2 Tbsp water if needed
Puree and serve with tortilla chips, or veggies, or whatever else you want. A great high protein snack. Click this link for the taco seasoning and olive oil I use: HERE.
Chocolate Lover Syrup - definitely not healthy, but a true favorite of my sons
;1 1/4 cup cocoa powder (or half cocoa and half carob)
2 1/4 cup sugar
1/8 salt
1 1/4 water
1 Tbsp arrowroot powder (optional), a nutritious way to thicken sauces
1 tsp vanilla extract (optional)
Mix dry cocoa, sugar, and arrowroot in pot. Slowly add in water and boil for 10 minutes. Add vanilla last. Can store in fridge for up to 3 months; if it makes it past a week you are lucky.
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2 1/4 cup sugar
1/8 salt
1 1/4 water
1 Tbsp arrowroot powder (optional), a nutritious way to thicken sauces
1 tsp vanilla extract (optional)
Mix dry cocoa, sugar, and arrowroot in pot. Slowly add in water and boil for 10 minutes. Add vanilla last. Can store in fridge for up to 3 months; if it makes it past a week you are lucky.
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Herbed Salad Dressing
1/2 cup apple cider vinegar or balsamic
2 tablespoons honey (optional)
1 teaspoon Himalayan salt and garlic powder, or Salt for All Blend - an organic blend of seasonings and salt
1 tablespoon blend of Italian herbs or seasoning blend
1 crushed and chopped clove of garlic
1/2 cup olive oil
Shake or mix well, let set for 1/2 hour or so and serve with salad.
2 tablespoons honey (optional)
1 teaspoon Himalayan salt and garlic powder, or Salt for All Blend - an organic blend of seasonings and salt
1 tablespoon blend of Italian herbs or seasoning blend
1 crushed and chopped clove of garlic
1/2 cup olive oil
Shake or mix well, let set for 1/2 hour or so and serve with salad.
The links on this page are to where I shop and for the products I use. I do make a commission if you purchase from them, and that helps me to have the time to make this website to share this information with you.
Information on this site is not intended to substitute for medical advise.
Information on this site is not intended to substitute for medical advise.
