Juice!!

Carrot Juice

Yields up to one gallon

Materials

25 lb. bag of Juicing Carrots

Tools

Your favorite Juicer Machine, or high-speed centrifugal juicer

Large bowl

A clean quart jars or a glass gallon container

Funnel optional

Instructions

1 Turn on the machine. Insert the carrots into the juicer until the bowl is filled.

2 Empty juice into quart jars or gallon jug.

Ready to serve or enjoy later. 

Salad Anyone?

Kimball's Typical Salad

Serves 2 or as a side dish

Materials

3 leaves of red or green kale

3 large leafy lettuce leaves

2 medium size carrots

1 inch slice of cabbage

1 broccoli stalk with flowerets

½- ¾ cup cauliflower flowerets with stems

up to a 1/3 cup olive oil or coconut oil

Your favorite spices

Tools

Large Glass or stainless steel mixing bowl

Large cutting knife

Cutting board

Wooden Spoons for mixing

Instructions

1                   Cut your veggies into small pieces or large pieces

2                   Add your seasonings according to likes, taste, and pleasure. I typically use Garlic powder, cayenne, onion powder, and cumin but you don’t have to

3                   Add olive oil and mix until everything is well coated to your personal like. I also some other items such as Flax seed emulsifier, stone ground mustard, or liquid amino so I would not have to use so much olive oil. 

You can also do:

Full Kitchen Salad: just add all the spices or veggies that you dare to add into your bowl of salad, go wild!

Leprechaun's Green Salad: Just leave out all the colorful veggies and spices for a St. Paddy's day salad

Leprechaun's Special

A notice For Sandpoint, ID

The Biblical Lifestyle

Health Seminar

How to be healthy by choice

Not By Chance

Obesity? Diabetes? Coronary Artery Disease?

Depression? Cancer? Vital Nutrition Whole Foods?

The Biblical Lifestyle is shown in high quality research studies to help reverse, prevent, or improve all these conditions.

Presentations by

Michael Snyder, MD

Food Tastings, Door Prizes

Cornerstone Christian School

Sandpoint, Idaho

5133357 Hwy 95

3 miles N of 3-Mile Junction on Hwy 95

March 30, April 1,3,5,6

Sunday 4:30 pm

Tuesday, Thursday, and Saturday 6:30

Some Basik Stuff

Basic Veggie Soup

Serves 2

Materials

2 cups water

1 cube of low sodium veggie broth

1 medium sized carrot coined

1 cup cabbage finely chopped

2 small potatoes pre boiled

1/3 cup chopped cauliflower flowerets

½ tsp. garlic powder

Spices (optional)

Tools

Good cutting knife

Medium saucepot

Measuring cups and spoons

Instructions

1       Put your water and broth in a saucepot.

2       Bring it to a boil

3       Add the remaining vegetables and garlic powder

4       Cook until the veggies are tender add your favorite spices  

Serve warm and enjoy

Bread Making Tryouts

I want to share some pictures of the development and evolution of my bread making since I discovered this bread recipe from veganbaking.net.

I love the simplicity of the ingredients and I get such a thrill as I make bread. This is the first time in my life baking bread from scratch. I also realized that my new bread dough can be used for a wide variety of applications such as rolls, pizza crusts, cinnamom rolls (O MY!) and a host of other bread goods. 

Here are pictures of my first three loaves of bread and a brief history of what went wrong.

My First Loaf

With my first loaf, I used some wheat sprouts that have been sitting in the refrigerator. As I was grinding the wheat I thought that the wheat berries were a little too dry. So I added water to my mixture and accidentally added to much. The dough was rather sticky and hard to work with. But it produced my first loaf of bread.  

My First Loaf

 My Second Loaf

My second trial was somewhat better than the first. I didn't add any water to the wheat as it was pureeing. But somehow the dough was dry and easy to work with an exception of the yeast not working just the way I would like. So I baked and created a flat football style bread. It was almost like french bread, but small.

My Third Loaf

By this time I began musing, thinking, and conspiring how to make the perfect loaf. I wonder how the loaf would turn out if I waited two days for the wheat to sprout instead of three or four. So I dumped my wheat sprouts into the processor after the second day of sprouting. I figured the berries would have enough moisture to create the right kind of texture that I was looking for. I followed the directions closely and carefully, still skipping a step or two and adding maple syrup with the yeast as I was in the kneading process. I greased the loaf pan with olive oil and wiped it again. I inserted the growing loaf and waited until it came out of the oven. When it came out, it looked like this:

Wa' la my semi perfect loaf. I said semi because when I had wiped the bread pan again I had removed a lot of the much needed olive oil. So to my chagrin, I lost the whole bottom side of the loaf. I am glad you can't see it in this picture. Whew! 

Through this whole experience I am amazed at the wonder and beauty of taking basic raw materials and creating it into something that is wholesome, good and wonderful. I sometimes feel like a child on Christmas morning just ecstatic and thrilled just before opening his Christmas gifts. Mostly I marvel at the ingenuity and wisdom of God in creating the wheat berry. I can pretty much say that wheat has it all and is a gift to us from Him. It is just thrilling to learn how to use it for my health and  constitution. I give Him all my praise and glory from finding this recipe and current experiences in the kitchen. 

But my adventures with this recipe have just begun and I will post further discoveries and developments on my bread making as I try and try again until I succeed. 

Enjoy cooking 

PS I think you would also enjoy my work station where I process the wheat. 

My Bread Work Station

The Bread of Life

Flourless Sprouted Whole Wheat Bread

Veganbaking.net

 Creator: Mattie

Abridge by Kimball

Yields One loaf 

Matrials

3 ¼ cup (fresh) Wheat Berries

1 ½ teaspoons salt

2 ¼ teaspoon, or one ¼ ounce package active dry yeast

Tools

Food Processor, A good one

Spatula

Clean bowl

Air Tight container

Bread Pan, glass or stainless steel

Good Working hands

Lots of Patience

 Instructions

Step 1

    Add about half (or the whole amount) of the wheat berries to a food processor and sprinkle half the salt over. Process until the mixture comes together into a ball, which should take a minute or so. Stop the food processor and use a spatula to work around the perimeter of the food processor and push mixture back down the to the blades. Process again until the mixture gets too thick to mix any further and the blades just spin underneath, or about a minute. Transfer the wheat berry puree to a clean counter.

Processing the Sprouted Wheat

The Pureed Wheat

Step2

    Pack into a tight ball and place it into a air tight container for 1-2 days.

Step 3

    Transfer the dough onto a clean “kneading” surface, sprinkle dry yeast over it and knead for no less than 20 minutes. This should ‘squeeze out the gluten out of the kernels. Should be able to see long dough strands, and the dough will gradually become slightly sticky to the touch.

I love making dough ($?).

Step 4

     Form the dough into a lightly oiled loaf pan, cover it with a plastic bag, and let it sit for another 1 ½ to 3 hours.

 

Loafing in the Pan

Is it ready yet?

Step 5    Baking

    Preheat oven 45 minutes putting the bread in at 350. Bake for 60-65 minutes. Remove from pan and let complete cool.

Enjoy with cheese and whatever!!! 

        

Say Cheese!

Cheezy Cheese

Matreials

1/2 cup nutritional yeast flakes

2 Tbsp olive oil

1 tsp apple cider vinegar

1 tsp salt

1/8 tsp garlic powder

2 tsp onion powder

2-4 Tbsp water ( start with 2 and add more a little at a time if sauce is too thick)

Tools

Small Mixing bowl or 2 cup Ziploc container

Mixing Spoon

Measuring Spoons and Cups

Instructions

1                    Put all the dry ingredients in first and mix

2                    Add the apple cider vinegar and olive oil and mix

3                    Add the water by degrees until the desired texture is reached.

Serve and enjoy as a veggie dip or top bake potatoes with this sauce. The possibilities are endless.

Here is something that I used the cheese for recently:

Mushroom Bake Potato With Cheese 

Something to Make Things Stick

Flax seed Emulsifier

Tools

¼ cup Flax Seed

¾ cup Water

Materials

Food Processor or Blender

Measuring spoons

Spatula

Small Storage container

Instructions

1    Place seeds and water in processor.

2    Blend until the water becomes thick

3     Place in storage container and store it in the refrigerator

It will keep up for about two weeks.

2 tbsp. = 1 egg

It is a good egg replacer for Vegetarians, Rawtarians, Vegans and whoever may like it.

I have used this with the Nut-Raisin Power Ball Recipe because it helped bring the whole mixture together just by adding 1 Tbsp. into the recipe. 

Hot! The Mash Potatoes are HOT!

Cayenne Mash Potatoes 

Yields one serving or two

Materials

4-5 small russet potatoes

Up to 2 tbsp. of olive oil/ ½ small avocado

2 tsp. of Cayenne Pepper

2 tsp. of Garlic Powder 

1 tsp. of Sea Salt or Himalayan Salt

1 tsp. of pepper

Tools

Stainless steel saucepot

Potato masher

Measuring cups

Colander

Serving dish

Instructions

1       Fill your pot half way and slice the potatoes and add them to the pot.

2       Boil the potatoes until tender and soft and drain the water using a colander or strainer or any method that works for you.

3       Without being too violent mash the potatoes until mashed.

4       First add a tbsp. of olive oil and mix until the potatoes are creamy to your liking. You may either have to add more oil or leave it depends on the condition of the potatoes. Or you can simply add ½ of an avocado and that will suffice. The avocado does a great job in creaming mash potatoes.

5       Add your dry ingredients and seasonings and mix.

Enjoy delicious spicy mash potatoes.

This is a base recipe. One can add sautéed mushrooms and onions or other ingenious ingredients according to your imagination and liking.

I have added this dish to many of my recipes such as my 100% Vegetable Spaghetti Dinner to thicken the sauce.

 This is my five star recipe only with one rater.

Here is one of my many applications of the Cayenne Mash Potatoes recipe,

Avocado Onion Sandwich with Cayenne Mash Potatoes

They live that they may eat, but he himself (Socrates) eats that he may live.

- Athenaeus 

A Pot of Gold

A Pot of Gold

Yields 1 ½ cup of goodness

Materials

¾ cup of wild rice (long or short brown rice)

2 ¼ cups of water

½ cup nutritional yeast

¼ cup of chopped onion (red or white)

1 tsp. olive oil

½ onion powder

¼ garlic powder

Salt and pepper to taste

Dash of cayenne power

Tools

Stainless steel pot

Measuring cups

Spatula or mixing spoon

Colander 

Instructions

1       Soak the rice overnight

2       Put in the rice with 2 cups water. Save the ¼ cup for later.

3       Bring the rice to boil then turn the heat to low and slow cook the rice.

4       Once the rice is soft and ready. Drain the water, if there is any, and turn off heat.

5       Dump the nutritional yeast, onions, dry ingredients, and oil into the pot. Mix until the rice and onions are coated with the nutritional yeast and seasonings.

6       Slowly add the ½ cup water to ‘cream’ up the nutritional yeast to your desired consistency. You made add more yeast and/or water if you think that it is to runny or not as thick.  You may also turn on the heat to warm to have it warm when you serve it.

Serve and enjoy

I think that this dish is great for a St. Patrick's Day meal. 

Nut-Raisin Power Balls

Here are some pics for the last post

Nut-Raisin Power Balls

Wa' la!

 Here is a more close up view of my dessert

You can also form these into geometric shapes if you so chose..

Nut-Raisin Power Balls

Nut-Raisin Power Balls

Produces up to 13 Power Balls, Creation time around 30 min’s

Materials

½ cup Sunflower Seeds (raw, unsalted)

¾ cup Nut mix (pecans, cashews, filberts (hazelnuts), almonds)

½ cup raisins

1 tbsp. maple syrup or pure honey

½ to ¾ almond flour

½ cup vegan carob chips

Tools

Food Processor

Spatula or flat wooden spoon

Large mixing bowl

A clean serving dish or plate

 

Instructions

1 Add the sunflower seeds and nut mix into the food processor until evenly crushed almost to a flour consistency

2 Add your raisins. Process until the mixture becomes like a paste and sticks to the walls of the container. You can scrap the sides to evenly mix the raisins with the nuts.

3 Add your maple syrup

4 Scoop your mixture into a bowl and mix by hand the carob chips and add ½ of the almond flour. Add the later ¼ of the flour until the mixture doesn’t become sticky to the touch.

5 Form one inch or one tablespoon size balls and place on a plate. In addition to step five you can roll the balls into a bowl of cinnamon powder for extra taste.

Serve and enjoy

Store in a semi airtight container in a cool place.

Pictural Results of my Veggie Dinner

 

This is my results of the previous recipe

 100% Vegetable Spaghetti Dinner

 

DISCLAIMER:

I understand with all recipes and meals out in the wide food world that you and I do not have the same likes and tastes, so you don't have to try it at all. But if you do want to try it I hope that you'll enjoy it. I am always trying new things.

100% Vegetable Spaghetti Dinner

100% Vegetable Spaghetti Dinner

Serves 2, cook time up to 1hr

Materials

½ spaghetti squash

1 ½ cup your favorite organic spaghetti sauce

1 cup of quartered grape tomatoes

1 cup of  mash potatoes*

½ garlic powder

Pinch of salt

Black Pepper

½ cup mushrooms

1 onion slice

 

Tools

Good sharp squash cutting knife

Stainless steel cooking sheet or glass pan

Stainless steel saucepot

Spatula

Measuring cups

Ladle

Knives

Tape measure or a simple 12-inch ruler (optional)

Large serving spoon

Some kind of stirring stick

 

Instructions

1 Preheat oven to 400°  F (350 for an electric oven)

2 Take your heavy-duty squash-cutting knife and cut your spaghetti squash in half. Whatever you do, please do not cut your hand or fingers in the process. You can’t afford loosing those appendages. Place your semi spaghetti squash cut face down on your clean pan. Carefully pour water into pan 1/8 high, or just enough to cover the bottom part of the squash. Put squash in the oven to bake up till the flesh is tender or the water is dried up or the skin of the squash begins to blister (up to one hour with a gas oven).

3 While you squash is tenderizing in the oven, dish out the spaghetti sauce and cayenne mash potato into a saucepot and turn the temperature to low. Add your tomatoes, yummy sautéed mushrooms, and garlic powder as you stir the mash potatoes and spaghetti sauce. You may add salt pepper and other condiments into your sauce. Stir occasionally until the sauce is warm. 

 

4 When the squash is done, dish some into a bowl with a large serving spoon. Use a fork to separate the long ‘spaghetti’ strands. Pour the warm sauce into the center of the dish. Top it off with black pepper or cayenne pepper.

Eat and enjoy.

* You may just use my cayenne mash potato recipe in place of the same old mash potatoes. I used this to thicken the sauce.

 

'Cheezy' Potatoes

Here is a recipe that I created while cooking.

What you need are:

 3-4 Small potatoes

1/3 cup of nutritional yeast

1/4 teaspoon of salt

1/4 teaspoon black ground pepper

1 cup of water

Cube the potatoes into one inch cubes. Boil in the pot until tender. Drain water and add the dry ingredients. 

Stir until the potatoes are covered. Add water gradually until the yeast becomes creamy and to the desired consistency. Serve and enjoy. 

Serves one person

You could add other seasonings and foods such as sauteed mushrooms and onions.