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Posts Tagged ‘Tomato’

organic Heirloom tomatoes at Slow Food Nation'...

organic Heirloom tomatoes at Slow Food Nation’s garden. (Photo credit: Wikipedia)

Today is day 10 of my juice fast.  Why do they call it a FAST?  It most certainly is not going fast. LOL  However, I feel great, my moods are the most noticeable change, that and my waistline.  My belly fat is reducing drastically and today my coworker even noticed how I’m losing weight. Praise God!

Last night I “cheated” only a very small bit.  I follow a sweet lady’s blog I Used to be Fat(ter).  She just posted a blog about some vegetable ‘pasta’ with raw walnut basil pesto Click to view her post.  The recipe is simple and she posts some VERY tempting photos!  So I had to give it a go, it’s raw and the only “cheating” is the walnuts but only a 1/4c in the whole meal and I split it with Hubby.  So I’m not going to be picky with myself

Vegetable ‘pasta’ with raw walnut basil pesto

  • 1 zucchini
  • 1 summer squash
  • 1/4 cup raw walnuts
  • 1 cup fresh basil leaves
  • 1 Tbsp minced garlic
  • 1 Tbsp nutritional yeast
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp filtered water (more as needed)
  • 1 small heirloom tomato

She has a really cool little tool that turns zucchini into “pasta noodles.”  I don’t have that tool so I used a vegetable peeler and removed the skin, then used that to make thicker “noodles.”

I omitted the nutritional yeast, only because I forgot it at work and our dogs ate our whole container we had at home.  No joke, apparently dogs like nutritional yeast!  They have this very bad habit of getting on the counter when we leave and I never thought to put it up… that was disappointing.  Anyway, blend the walnuts, basil, garlic, nutritional yeast, lemon juice and water.  I added some dehydrated tomatoes we had on had to the mix too, after I soaked them in water.  Then I chopped the fresh tomato up and added all to the “pasta.”  Hubby got salt on his and I went without.  I missed the salt it was certainly “missing” something.  As we were falling asleep Hubby said “dinner was great!” YAY!  I enjoyed the change of pace too.  😀

I am also happy to report that a dear friend of mine from Washington (state) is going to do a 60 day juice fast with her husband, they start today.  I have also been talking to my Mom about the whole process and she wants to pick my brain and get started on a 10 day fast at the end of the month.  People are getting healthy with God’s nutrients!  Enjoying a very green juice this morning of kale, broccoli, celery, cilantro, and apple.  Happy Friday all! 😀

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One of my go to snack foods has always been crackers, but if you look at the ingredients of any of the boxes you find a lot of not so great for you things.  Hydrogenated oils (read more about these toxic oils here http://www.naturalnews.com/024694_oil_food_oils.html ) sugar, preservatives… you name it.  Most of the ingredients are not whole food ingredients, and if they don’t come from God why are we putting it into our temples?  Since I’ve been doing sourdough however,  I have found a lovely alternative.  Sourdough crackers are crispy, crunchy and delicious!

You add your sourdough starter to your flour and let it sour over night, I’ve actually got busy after I started these and let them sit on my counter for a couple of days and they still turn out amazing.  Mostly I’ve used raw butter but you can also use coconut oil.  The souring process breaks down the phytic acid and makes the grains much more easily digested, it doesn’t have to take the  minerals and vitamins from your body to break it down, thus giving you a much healthier option.  Plus the only limits you have in variety is the limits in your imagination.  After you sour your dough, you roll it out pretty thin, cook them in a hot oven until golden brown and let sit until cool (if you can wait).   Then you can either top them with some cheese or just eat them plain.  Then do not last in my house!  Last time I made a double batch and still they didn’t last.

For flavor options you can always steal ideas you see in stores, sun dried tomato and garlic, cheese, thyme and rosemary… Once I have my dough soured I add my additions before rolling it out.  They say you aren’t suppose to “play” with your dough too much because it won’t be as crispy and crunchy but so far I haven’t had this issue.  I’ve made cheese, where I grate cheese (I used Tillamook Pepperjack) then I took a handful put it on top of my dough and then kneaded it in, took more once that was incorporated and kneaded that in, until I had what I thought was enough.  The cheese blended in, so it was a guessing game as to how much, but once they cooked… oh my! They had the most amazing cheese flavor and it was natural not some chemical cheese flavoring.   Hubby wanted a type of graham cracker, so I made plain crackers and wiped the top with coconut oil.  I used my fingers (since my body temp heated up the coconut oil) but you can melt some and use a brush to brush the top.  Then I added a cinnamon/sugar mix we have (that we put on toast from time to time) and baked them.  It was a sweet treat and I got to control the amount put on top so you know how much sugar you are using, rather than getting what you get from a pre-packaged box.

Two years ago we had a crazy summer, most people here in Oregon didn’t get red tomatoes, people still call it “the year of green tomatoes.”  Thankfully we were not those people and actually ended up with so many tomatoes we didn’t know what to do with them.  So we dehydrated them and I’ve been putting them in soups and spaghetti and on homemade pizza with great success.  I cut them up and throw them in the dough and they taste like sun-dried tomatoes.  We also went mushroom hunting and have dehydrated chanterelle’s that I have added to soups and such, I bet these would make a fun addition to some crackers.

I believe that the more we make ourselves the healthier we will be.  We control what goes into the food, there are no secrets, no mystery chemicals, no cancer causing materials, just whole fresh food that is made with love.  I guarantee that if you give some homemade sourdough crackers a try, they won’t last in your house either.   Make some farmers cheese or some yogurt cheese (like cream cheese with a bit of a bite) and put that on top for some homemade probiotic cheesy goodness.

Make what you and your family like to eat.  I guarantee they will be gone before you know it and you’ll be setting more dough out to sour.  I can’t believe how easy these are and how cheaply the can be made!  There really is no reason to buy crackers at the store anymore.  Sourdough does take some planning ahead so you can soak the phytic acid out, but there is joy in planning nutritious food for you and your family.

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