YUMMY – NUTRITIOUS – FAST & EASY
Chia Seed Jello
Another one of my favorite recipes, packed with valuable nutrition that is easily absorbed. As always be creative and adjust the recipe to your individual needs and favourite flavours. Great snack to bring to a pot luck which is guaranteed to be enjoyed by all regardless of age.
RECIPE
Ingredients:
– 1 part (cup) raw chia seeds
– 2 parts (cups) high quality water, high quality juice, or my preference, 1 cup water
and 1 cup juice
– Chopped fresh or frozen fruits (apples, pears, mangoes, berries, etc.) – adjust type variety of fruit and amount to personal preference; I add lots
Optional: seeds, raisins, nuts, goji berries etc.
Instructions:
– Soak all seeds, raisins, goji berries and nuts for about 2 hours (not necessary but preferable for enhanced absorption of nutrients)
– Mix all ingredients in large bowl
– Chill in fridge, freezer or right now in the snowy winter wonderland
The mixture will gel by itself because Chia seeds can absorb an incredible amount of liquid
Serve and enjoy!
The Latin name for Chia is Salvia hispanica, a flowering plant that is native to central and southern Mexico and Guatemala. It is a flowering plant that belongs to the mint family (Laminaceae). It is rich in calcium, manganese, phosphorus and a great source of healthy omega-3 fats and protein. Check the internet for a more complete description.
Green blessings,
Gudrun
There is no such thing as “HEALTH FOODS”
If what we eat does not nourish and support our bodies it should not be called food. Therefore at least 80% of what is sold as “food” in the grocery stores does not classify as food. It fails to provide the building blocks to the body required to maintain healthy cells and tissues.
It not only does not provide what is required by the body to function properly, but it also typically burdens and damages our body with chemicals such as preservatives, colouring agents, pesticides, herbicides, and genetically modified/engineered foods. A high percentage of so-called health issues can be remedied with a change in dietary habits. I see this happening every day in my practice.
Many people would never feed their animals the food and drinks they themselves are consuming on a daily basis. Why not? Because they know all too well that their own diet would not be good for their pets!
So, I suggest make your foods your medicines and if you do this you will be surprised how your energy increases, your skin clears up, no more phlegm, achy joints … I recommend you eat 70% raw on a regular basis.
As always, green blessings,|
Gudrun
Healthy Snack Ideas
– Seeds and nuts: Both are full of healthy fats and protein, which help stabilize blood sugar levels. Avoid pre-salted nuts.
– Seed and nut butters with fruit or vegetables: The classic “ants on the log” (nut butter spread on a celery stick and decorated with raisins) – fruits such as apples dipped in nut butter.
– Veggies and dip: Any vegetable you enjoy for example carrots, celery, broccoli, tomato, cucumber and cauliflower etc. can be enjoyed with a healthy dip such as hummus or guacamole. Avoid commercial dips such as ranch. Typically they have very little nutritional value and are high in fat and therefore calories.
BOUNTIFUL HARVEST & CREATIVITY
Despite the amount of rain and cool temperatures, some plants have done very well this year. So many plants and vegetables give us food and pleasure during the summer but I often wonder how we can make use of their precious gifts all year round. So this year I decided to harvest some of my Nasturtium leaves and flowers, both of which are edible. I created a colourful “Nasturtium butter” by cutting some flowers and leaves into fine pieces and mixing them together with some lime zest into softened butter. This will be a special treat for the winter months. I also dried some of the leaves which can be used in a tea to sooth a cough or cold. As a powder the leaves will add a peppery flavour will to many dishes.
For the first time this year I have been using a food dehydrator to dry some of my herbs. The humidity in the air has made it almost impossible to air dry herbs the conventional way – on drying racks or hanging them up by the stem.
Happy harvesting and green blessings,
Gudrun
CURRIED ZUCCHINI BROCCOLI SOUP
This soup is fast and easy to prepare – as always, my preference. It has become one of our favorites during the winter time. Even the grand children (1 ½ – 4 ½ years old) enjoy it immensely.
The soup is lightly curried to allow the delicate flavor of the zucchini to come through. You can adjust the flavor by adding more, or less curry powder.
INGREDENTS
- 2 tsp. butter or coconut oil
- 1 large onion, chopped
- 5 cups fresh broccoli
- 2 pounds fresh zucchini, sliced
- 2 cups vegetable or chicken broth
- 1 tsp. curry powder
- ½ cup sour cream
- Salt and pepper to taste
DIRECTIONS
- Melt coconut oil/butter in a large saucepan over medium heat
- Add onion and cook until it begins to soften
- Add remaining ingredients except for sour cream (vegetable/chicken broth, zucchini, broccoli, curry powder; if using unsalted vegetable or chicken stock add large pinch of salt)
- Bring to boil
- Reduce heat and simmer until vegetables are tender (about 25 minutes)
- Allow soup to cool slightly; then transfer to blender or food processor
- Puree soup until smooth but still has some green flecks
- Return soup to saucepan and stir in sour cream.
- Reheat gently over low heat
- Adjust seasoning to taste
- ENJOY
CRAVING BREAD BUT NOT ABLE OR ALLOWED TO EAT IT?
Check this out. This is the best bread ever because it is packed with nutrition, extremely fast and easy to prepare and does NOT contain any flowers or gluten. It has become a staple in our life. Try it and spread the wealth of health.
Ancient Grain, Seed, and Nut Loaf
from The Greenhouse Cookbook
Makes one loaf, or about 10 slices.
Ingredients:
- ½ cup raw sunflower seeds
- ¾ cup raw pumpkin seeds
- 1 cup raw slivered almonds
- 1/8 cup buckwheat groats
- 1/8 cup millet seeds
- 1/3 cup amaranth seeds
- 1 ½ cups gluten-free rolled oats
- ¾ cups gluten-free steel-cut oats
- 1/3 cup whole flax seeds
- 1/3 cup psyllium seed husks
- 1/3 cup chia seeds
- 2 tsp sea salt
- 2 tbs pure maple syrup
- ¼ cup virgin olive oil
- 2 ¾ cups filtered water
Steps:
- Preheat your oven to 325 F. Line a baking sheet with parchment paper.
- Combine and evenly spread the sunflower seeds, pumpkin seeds, almonds, buckwheat groats, millet seeds, and amaranth seeds on the prepared baking sheet. Toast for 10 to 12 minutes, or until golden.
- In a large bowl, combine the rolled oats, steel-cut oats, flax seeds, psyllium seed husks, chia seeds, and salt.
- When the toasting seed mixture is golden, remove from the oven and add to the bowl of dry ingredients; stir until combined. Add the maple syrup, olive oil, and water to the bowl and mix well. We use our hands for this (wet them first). The mixture should feel quite soggy; the seeds will absorb more water as they rest.
- Line the bottom and sides of a 8- x 4-inch or 9- x 5-inch loaf pan with parchment paper. Pour the dough into the pan and shape the top into a smooth dome with wet fingers. Cover the dough with a clean tea towel or napkin and let it sit at room temperature overnight or for up to 24 hours. When you’re ready to bake, preheat the oven to 400 F.
- Uncover the dough and place the loaf pan on a rack in the centre of the oven. Bake for an hour and 15 minutes, or until the crust is dark brown and sounds hollow when you knock on it. (It may take an hour and a half, depending on your oven.) Remove loaf from the oven and let cool completely, at least 2 hours.
- Slice and serve toasted. Store in a sealed container in the fridge for 1-2 weeks.
Green Blessings,
Gudrun
Bountiful Harvest of Lots of Different Fresh, Green Vegetables
Summer has arrived and with it the bountiful harvest of lots of different fresh, green vegetables including rhubarb, spinach, chard, kale and dandelion greens.
I have often been asked why we are being cautioned to limit our intake of some of these vegetables even though they are packed with anti-oxidants, boost the immune system, support the digestive system and much more.
The answer is that these vegetables contain oxalates; oxalates bind to calcium and interfere with the absorption of calcium.
However, unless you eat on overabundance of any of the vegetables containing high amounts of oxalates, have a history of osteoporosis or kidney stones, I personally do not see any reason for concern. Make sure you drink plenty of good water (NOT chlorinated and fluoridated city water) and enjoy a great variety of vegetables.
Green blessings,
Gudrun
There is no such thing as “HEALTH FOODS”
If what we eat does not nourish and support our bodies it should not be called food. Therefore at least 80% of what is sold as “food” in the grocery stores does not classify as food. It fails to provide the building blocks to the body required to maintain healthy cells and tissues.
It not only does not provide what is required by the body to function properly, but it also typically burdens and damages our body with chemicals such as preservatives, colouring agents, pesticides, herbicides, and genetically modified/engineered foods. A high percentage of so-called health issues can be remedied with a change in dietary habits. I see this happening every day in my practice.
Many people would never feed their animals the food and drinks they themselves are consuming on a daily basis. Why not? Because they know all too well that their own diet would not be good for their pets!
So, I suggest make your foods your medicines and if you do this you will be surprised how your energy increases, your skin clears up, no more phlegm, achy joints … I recommend you eat 70% raw on a regular basis.
As always, green blessings,|
Gudrun
Healthy Snack Ideas
– Seeds and nuts: Both are full of healthy fats and protein, which help stabilize blood sugar levels. Avoid pre-salted nuts.
– Seed and nut butters with fruit or vegetables: The classic “ants on the log” (nut butter spread on a celery stick and decorated with raisins) – fruits such as apples dipped in nut butter.
– Veggies and dip: Any vegetable you enjoy for example carrots, celery, broccoli, tomato, cucumber and cauliflower etc. can be enjoyed with a healthy dip such as hummus or guacamole. Avoid commercial dips such as ranch. Typically they have very little nutritional value and are high in fat and therefore calories.
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