Granola Supreme
Mix together:
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup chopped walnuts
1/2 cup dried raisins and cranberries
1/2 cup coconut
1 cup diced dates
1 bar of chocolate/cashew bar, chopped into small pieces
Divide into serving bowls. Pour on almond or rice milk and fruit of choice. Let granola soak for
about 20 minutes to blend flavors and improve texture.
Thursday, November 4, 2010
Coconut Date Balls
Coconut Date Balls
by Carol Gerlach
1 cup ground raw walnuts
1 cup pitted dates, soaked in alkaline water for 20 min.
½ cup raw sunflower seeds, chopped and soaked for 20 mins.
½ cup shredded coconut (chop until fine)
Using a Magic Stick, chop ½ cup shredded coconut until fine, all of the walnuts, dates and sunflower seeds until well-mixed by the following:
Set aside chopped coconut.
Add walnuts, dates and drained sunflower seeds together. Use food processor or Knead it with your hands like you would making bread until well combined. Roll about 1 tablespoon size dough into balls and roll in shredded coconut. Chill in refrigerator for an hour and serve. Keep in tight container in refrigerator for several days – if they last that long. So delicious they go fast.
by Carol Gerlach
1 cup ground raw walnuts
1 cup pitted dates, soaked in alkaline water for 20 min.
½ cup raw sunflower seeds, chopped and soaked for 20 mins.
½ cup shredded coconut (chop until fine)
Using a Magic Stick, chop ½ cup shredded coconut until fine, all of the walnuts, dates and sunflower seeds until well-mixed by the following:
Set aside chopped coconut.
Add walnuts, dates and drained sunflower seeds together. Use food processor or Knead it with your hands like you would making bread until well combined. Roll about 1 tablespoon size dough into balls and roll in shredded coconut. Chill in refrigerator for an hour and serve. Keep in tight container in refrigerator for several days – if they last that long. So delicious they go fast.
Carol's Own Green Alkaline salad
Carol’s Own Green Alkaline Salad
1 handful baby spinach
1 handful romaine lettuce
½ can of chickpeas or white navy beans
1 handful of seeds and nuts (sesame, pumpkin, sunflower and a few almonds)
6 cherry tomatoes or sliced tomatoes
½ cucumber
½ green or red pepper
Olive oil (& or coconut oil)
Lemon or lime
Salt & pepper
Make quinoa, 2 parts water, boiled and the simmered until the water evaporates, about 10 mins.
Prepare the salad, wash and chop.
Mix everything including nuts and seeds with the juice of half a lemon or lime and a drizzle of olive, hemp, or Udo’s choice oil and serve.
Feel full and happy.
1 handful baby spinach
1 handful romaine lettuce
½ can of chickpeas or white navy beans
1 handful of seeds and nuts (sesame, pumpkin, sunflower and a few almonds)
6 cherry tomatoes or sliced tomatoes
½ cucumber
½ green or red pepper
Olive oil (& or coconut oil)
Lemon or lime
Salt & pepper
Make quinoa, 2 parts water, boiled and the simmered until the water evaporates, about 10 mins.
Prepare the salad, wash and chop.
Mix everything including nuts and seeds with the juice of half a lemon or lime and a drizzle of olive, hemp, or Udo’s choice oil and serve.
Feel full and happy.
Magic Bullet, the 2nd greatest kitchen aid I own
The title to this post says it all. I have owned a Magic Bullet for several years and done all kinds of neat things with it. It grinds nuts, whole spices. It makes smoothies and juices. Easy to clean, a real workhorse. I keep it on my counter all the time. Now that I own the Smart Stick and the Magic Bullet, I hardly have to cook at all. Eating Raw Rules! Drinking Smoothies shouts out health as we Alkaline NanoCarol!
Cuisinart Smart Stick Hand Blender
This is probably the most valuable cooking aid I own. I requested an immersible blender for my last birthday and my daughter who has a degree in cooking, got this for me from my kids. It is splendid. Chops, grinds, stirs, blends, Wonderful! When I refer in my recipes to the Smart Stick, you will now know what I am talking about. Just an FYI!
Asparagus Soup
2 ounces shallot, peeled
1 Tablespoon coconut oil
1 clove garlic, peeled and crushed
handful of cilantro
1 1/4 pounds fresh asparagus, tough ends removed
5 small red potatoes, cooked, peeled, cut in 1/2 inch pieces
1 1/2 cups vegetable broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/4 cup rice milk
Chop shallots. Cook potatoes and dice.
Heat coconut oil in 3 quart saucepan over medium low heat. Add shallots and garlic and "sweat" over medium-low heat for about 5 minutes. Do not allow them to brown.
While shallots are cooking, cut the asparagus into 1/2 inch pieces and reserve the tips. When shallots are soft, add asparagus and potato to saucepan and cook for about 6 minutes, until asparagus is bright in color. Add 1/4 cup of vegetable broth and raise the heat to bring the broth to a boil. Reduce the broth until a scant tablespoon remains. Bring to a boil and then reduce heat to low. Simmer for abt 20 min. until the vegetables are soft. Add cilantro. Insert the immersible blender into the saucepan and blend OR use your blender. Season with salt, pepper and basil. Stir in milk. Heat to warm.
While soup is cooking, microwave asparagus tips for 1 minute in about 2 tablespoons water. Drain and serve on top of soup.
Nutritional informaiton per 1/2 cup serving:
Calories 81*carb. 10g*pro. 4g*fat 3g*sat.fat 1g*chol.6mg*sod.525mg*calc.36mg*fiber2g
1 Tablespoon coconut oil
1 clove garlic, peeled and crushed
handful of cilantro
1 1/4 pounds fresh asparagus, tough ends removed
5 small red potatoes, cooked, peeled, cut in 1/2 inch pieces
1 1/2 cups vegetable broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/4 cup rice milk
Chop shallots. Cook potatoes and dice.
Heat coconut oil in 3 quart saucepan over medium low heat. Add shallots and garlic and "sweat" over medium-low heat for about 5 minutes. Do not allow them to brown.
While shallots are cooking, cut the asparagus into 1/2 inch pieces and reserve the tips. When shallots are soft, add asparagus and potato to saucepan and cook for about 6 minutes, until asparagus is bright in color. Add 1/4 cup of vegetable broth and raise the heat to bring the broth to a boil. Reduce the broth until a scant tablespoon remains. Bring to a boil and then reduce heat to low. Simmer for abt 20 min. until the vegetables are soft. Add cilantro. Insert the immersible blender into the saucepan and blend OR use your blender. Season with salt, pepper and basil. Stir in milk. Heat to warm.
While soup is cooking, microwave asparagus tips for 1 minute in about 2 tablespoons water. Drain and serve on top of soup.
Nutritional informaiton per 1/2 cup serving:
Calories 81*carb. 10g*pro. 4g*fat 3g*sat.fat 1g*chol.6mg*sod.525mg*calc.36mg*fiber2g
Looking for health and fatter bones
After having yet another bone scan and more bone loss in 2010, and my doctor suggesting we do Reclast infusion (inject the drug directly into the vein), I checked the internet and found so many negative comments regarding Reclast, I looked up Alkaline diet as another suggestion for increasing bone. Angie Johnson has been helping me get started with her blog, avocadosandalmonds.blogspot.com, her Facebook posts and I want to thank her. This is not an easy journey; but I am determined to stay the course.
The basic diet includes eating fresh green vegetables, no meat, dairy, refined sugars, breads. Eating when hungry, stopping when full. (sounds familiar) because that is God's signals too. The food is kept uncooked for the most part. Raw Rules! I have made several dishes that taste wonderful are filling and do the job to help alkaline Nano Carol. SO let me share some of my recipes.
The basic diet includes eating fresh green vegetables, no meat, dairy, refined sugars, breads. Eating when hungry, stopping when full. (sounds familiar) because that is God's signals too. The food is kept uncooked for the most part. Raw Rules! I have made several dishes that taste wonderful are filling and do the job to help alkaline Nano Carol. SO let me share some of my recipes.
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