Fall Harvest Soup Recipe

Today my son wasn’t feeling well, so I wanted to make a soup to nourish him and make him feel loved 🙂 Don’t you like it when people do things for you when you are sick?! It isn’t very often that we get sick around here so it is kind of a big deal that one of us isn’t feeling well. This particular son ate something completely “un-nourishing” the day before he got sick, so it didn’t take me by surprise that his defenses to germs were down.

We have an abundance of fall garden produce to be using up this winter, so I started with Continue reading “Fall Harvest Soup Recipe”

Quick Hawaiian Haystacks

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These are the toppings for our lunch today. Braggs liquid aminos, bell peppers, celery, olives, pineapple, red onion, and a cashew sauce. It is a version of Hawaiian Haystacks. In a traditional recipe there would also be chicken and a fatty dressing. We like this one:) Sometimes if we are in a big hurry, we will use a can of creamed corn for the sauce.

Here is the recipe for the sauce. It is soooo good!

Cashew Sauce

1 cup cashews
1/2 cup non dairy milk
2 Tbs. Nutritional yeast
2 Tbs. Lemon juice
1 Tbs. Dijon
Dash black pepper
1/2 tsp. Salt
1 tsp. Garlic powder or 6 cloves roasted garlic
Optional: 2 Tbs. Parmesan
Blend it up and use as a Caesar dressing or like I did on rice!

Food Diary 1-13-15

I am focusing on one goal a month. This month my goal is keeping my eating window at 8 hours. I start eating a noon and end at 8. I started doing this more than a year ago but was not 100% consistent so I am working on it. You can read more about the benefits of Intermittent Fasting and find out why I think it is awesome. When I took my course through the School of Natural Healing I learned about how the body digests and assimilates food and  I was taught that eating nothing, or just fruit until noon is optimal. That was years ago and now scientists are catching on to it. Interesting how that happens.

I started this blog in 2010 by journaling what I was eating. I have decided to continue on with that for a while. It will help me to keep honest in walking the walk that I teach and maybe it will give you some ideas on how to get more whole foods into your diet too!

  • Noon: my daily protein shake after exercising It has 1 cup water, 1/2 cup mixed berries, 1 T. flax, 1 T. hemp seed, 1/2 teaspoon Moringa powder, 1 scoop Amazing Grass greens, and 1 scoop Sun Warrior blend protein powder. I blend it in my Magic Bullet.
  • Today’s raw veggies were cucumbers and carrots. I made hummus to dip them in. The recipe was 1 undrained can of chickpeas, 1/4 cup tahini, 2 Tablespoons olive oil, the juice from 1 lemon, 1 teaspoon salt and a small garlic clove. I tossed it all in the food processor. It is a bit runny because of not draining the chickpeas which means it mixes well and dips well. I think I’ll make it thicker next time.
  • Dinner was Veggie Pot Pie with whole grain bisquit topping. Yum. I also cooked up some frozen peas and broccoli with some onion and a bit of butter.

That’s it for today. Actually, maybe I should log what exercise I am doing too. Today was an off day for exercise. I take Wednesday and Sunday off but I did work on my planking goal and did 30 seconds. I also did the Tabata method of High Intensity Interval Training with my Hula Hoop ! 🙂 Fun.

Veggie Salad Sandwich using green onions from the garden

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Out in the garden we have some onions that came up from last year  in a place where we want to grow lettuce instead. We are putting them to good use in our salads and sandwiches! Yum.

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Today we made a Veggie Salad Sandwich from the Whole Foods Binder System. We used hummus and instead of the relish we added dried dill. It was pretty good but my favorite is when we use the Vegenaise:)

Here it is, taken straight from the binder, even with the Food Combination Color Coding! (Red for a protein meal which means the tuna in this recipe, green if you choose the pita instead. You are not properly food combining if you choose to eat both the pita and the tuna – there is more explanation in the BINDER.)

veggie salad sandwich

We used 3 stalks of celery, 3 green onions, 1 bell pepper, 1 cup of frozen peas, 1 cup of hummus, and 1 Tablespoon of dill and 2 cans of tuna. It fed 7 of us.  Again, it was a lower fat version using the hummus but I like the taste of the vegenaise or almondaise best:)

What do you think about making this for lunch?

Do you want to eat garden foods or do you already?

Enjoy your Garden Eatin’ and leave a comment, like or share please 🙂

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Planting 4 Weeks Before Last Spring Frost

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These are the seeds you can start now(April 9th) if your last frost date is in 4 weeks. Our last frost date here in Erda is around May 3-9 depending on who you talk to. The state extension even has varying dates on the internet.
If you didn’t start your onions from seed a few months ago, your onions won’t get big bulbs if you plant them now but you could eat the greens still. If you want bulb onions then plant onion sets which are onions that someone already started for you. You can buy them at a home improvement store or a nursery.
Everything else can be planted as seeds.
Happy Planting!

Example of a recipe from the Whole Foods Binder System

Example of a recipe from the Whole Foods Binder System

I wanted to show you what the recipes look like in the Whole Foods Binder System. I have continued to use the Binder and teach out of it since I developed it 2 years ago to keep track of my healthy recipes and stay organized.

In the Whole Foods Binder System each recipe has a tip at the top just for fun:) Each recipe also has a color dot in the upper right hand corner signifying if the recipe is starchy, neutral or protein based for optimal food combining. The binder has an information section that explains food combination and how the colors work.

The recipes in the binder cover Breakfasts(Smoothies and Juices), Lunches, Main Meals, Vegetable Side Dishes, Desserts, and others(almond milk, sprouting beans).

I am continuing to write and try out new recipes that I will make available to add to the Binder. I am excited to have this to offer because it helps me so much! and is a good resource when you are trying to learn more about nutrient dense foods.

Thought I’d share. 🙂

Happy Heathy,
Elisa

Garden Progress

BEANS:
They are growing fast! They will be so yummy!

 THE GARDEN:
This view shows more green in the beds than has been there previously. My next big project will be figuring something out for the walkways. If I let the prarie grass grow in, it will eventually grow up through my beds and I DON’T want to deal with that.

 ONIONS:
The onions are getting tall. The high winds blow them over here but they are still thriving.  The stems would be like green onions to use, but I want the bulbs to get big so I am letting all of the stems gather sunlight to feed the bulbs instead of eating them.

 We are eating peas!!!  The first variety of peas to produce have been the Sugar Snaps. I planted a Lincoln variety on the same day as these, but they are slower to produce. I really like these Sugar Snaps because I can eat the entire pod. It seems less wasteful  than opening up the pod, eating the peas, then throwing away the pod. I wonder if I could juice the pod?

 POTATOES:
I bought heirloom seeds and potatoes this year so I can save all of the seeds and plant them next year. I ordered these pretty early in the season, so I was worried about how well they would do. They are doing great! I planted Pontiac Reds and Yukon Gold. I have had great luck with both of these in the past.
I learned from an old farmer to not water potatoes after you plant them until the plant shows up on top of the soil. I always do that and I always have good results. If you water them too much early on they will rot.

 SQUASH:
When I finally got my tires leveled and ready to plant it was getting late for planting so I hurried and got them in. Well, I didn’t keep track very well of what was going where, so right now I don’t know which kind of squash these are! I love surprises though, so as long as they are healthy I am happy!

 WEEDS:
I really want to know what kind of weeds these are. They grow with prolific abandon around here. I know that some greens that we call weeds because they are growing where we don’t want them, are actually more nutritious than what we are having a hard time growing. I would love to know if I should be cultivating this type of weed instead of killing it.
I have a contact who will be coming to my yard soon to identify wild edibles, so I will let you know!

CORN:
This picture of the quick growing corn tells a picture about how busy I am with trying to get my binder system ready for its debut, blogging, Farmers Market, website design and email correspondence.
I have kept the garden watered and fertilized, and once in a while I take the time to get the worst weed problems under control but they have taken over for the most part. There is a haven of spare time in my kind-of near future when I will once again reign in my garden. For now I will grant the weeds a few more days sabatical in my beautiful garden.

Baby Peas

I took the picture of the first flowers of the season on the peas 2 days ago. Today we found the first baby peas! It is always so fast! I am excited to note how long it takes until they are ready to be eaten. 
When we found one baby pea, we looked around and found a bunch more! Can you see it right in the middle of the picture?

Peas in bloom

This is one of the very first flowers on my peas. It signals the very near commencement of pea season at my house!!!!  Peas make our summer. It will be often that I will peak outside so see my kiddos sitting in the garden munching on them. Having a garden is the best way I know of to get kids to love vegetables.