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Eating With Wisdom: BANANA QUINOA PUDDING

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Wednesday, May 27, 2009. Still don't have my camera working.guess I need a new battery. 1 1/2 cups water. 2 cups soy milk. 2 Tbs agave or substitute. 1/2 Tbs coconut oil or margarine. Earth Balance etc.). Bring water and quinoa. To a boil in saucepan over high heat, reduce heat and cover. Simmer for 15 minutes. Remove from heat. In blender combine milk, banana, sweetener and salt. Blend until smooth. Pour mixture into saucepan with quinoa. Cook and stir over medium heat until mixture. In vanilla and oil.

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Eating With Wisdom: October 2008

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Thursday, October 16, 2008. Whole Wheat Chip Cookies. 2 cups fresh whole wheat flour. 2 tsp baking powder. 1 tsp baking soda. 1/2 cup sucanat or brown sugar. 2/3 cup maple syrup. 1 tsp blackstrap molasses. 2 tsp pure vanilla. 1/2 cup light oil (canola, grape seed, avocado etc). 2/3 cup grain sweetened carob or chocolate chips. Preheat oven to 350 degrees. Mix together dry ingredients in bowl until well combined. In separate bowl whisk together maple syrup, molasses, vanilla and oil. 1 1/4 cups warm water.

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Eating With Wisdom: Onion Pie

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Wednesday, May 13, 2009. I had a friend bring me 50 pounds of sweet onions yesterday. In lieu of going grocery shopping I decided to "make due"! I rounded out dinner with green. Beans and a fresh salad with cukes. And avocado. Let me tell you, it tasted wonderful, even my grand kids. Ate it all. It is a little heavy on the eggs which I normally try to stay away from, but we had lots of eggs (we have chickens) and LOTS of onions. Pie pastry (recipe below). 3 cups of peeled thinly sliced onions. This blog ...

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Eating With Wisdom: QUINOA SKILLET DINNER

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Wednesday, October 28, 2009. A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Serving Size : 4. This is one of the quickest dinners around. Everything is in the pantry and ready to go! Just add a green salad for a great meal. 15 ounces tomatoes with green chilis. 15 ounces canned kidney beans - rinsed and drained. 15 ounces hominy, canned - rinsed and drained. In their att...

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Eating With Wisdom: November 2008

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Saturday, November 29, 2008. This is a good way to use your old hard wheat, you know, the kind that just doesn't cut it for bread! Although any hard wheat works fine. 5 cups whole wheat flour, plus extra for rolling. 1/2 cup coconut oil. 2 tsp sea salt. 1 1/2 very warm water. In a large bowl combine flour and salt. Pour warm water over mixture and stir together with a fork until well blended. Knead together until smooth - Adjust water/flour for smooth dough. Wednesday, November 12, 2008. 1/2 tsp. salt.

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Eating With Wisdom: August 2008

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Wednesday, August 13, 2008. Gardening Newsletters From Erlyn Madsen. Here is a link to a really neat Gardening Site - gardening, food storage and much more. My sister Karen sent this to me. Wednesday, August 6, 2008. 3 ripe bananas, mashed. 1/4 cup light oil (grape, canola, avocado etc). 1 cup sucanat or other sweetener. 2 cups soft white or spelt whole wheat flour. 1 tsp baking soda. 1/2 - 1 cup nuts, dried fruits or chips. Combine bananas, oil and sweetener. Stir in nuts, fruits or chips.

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Eating With Wisdom: Barley & Lentil Soup

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Sunday, February 7, 2010. Barley and Lentil Soup. 8 cups broth (I use vegetable). 2 cloves garlic, minced. 1 tsp dried oregano leaves, crushed. 4 large carrots, sliced. 1 large onion, chopped. 1/2 cup uncooked dried lentils (brown or green). 1/2 cup uncooked pearl barley. Place all ingredients into a 3 1/2 - 6 quart slow cooker. Cover and cook on LOW for 8-9 hours until lentils and barley are tender or HIGH for 4-5 hours. We like it served with crusty italian bread with olive oil and a fresh fruit salad.

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Eating With Wisdom: February 2010

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Sunday, February 7, 2010. Barley and Lentil Soup. 8 cups broth (I use vegetable). 2 cloves garlic, minced. 1 tsp dried oregano leaves, crushed. 4 large carrots, sliced. 1 large onion, chopped. 1/2 cup uncooked dried lentils (brown or green). 1/2 cup uncooked pearl barley. Place all ingredients into a 3 1/2 - 6 quart slow cooker. Cover and cook on LOW for 8-9 hours until lentils and barley are tender or HIGH for 4-5 hours. We like it served with crusty italian bread with olive oil and a fresh fruit salad.

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Eating With Wisdom: November 2009

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Sunday, November 15, 2009. 2 medium zucchini, cleaned and thinly sliced. 2 TB olive oil. 2 cloves garlic minced. 1 tsp curry powder. 3 cups vegetable broth. 1 cup soy milk. Heat oil in deep skillet and saute onions until translucent. Add curry powder and garlic and saute for 1 minute. Add zucchini and broth. Cover and simmer gently for about 10 minutes. Remove from heat and add salt and milk. Blend in blender or with immersion blender. Serve hot. Subscribe to: Posts (Atom). Like us on facebook.

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Eating With Wisdom: May 2009

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Thursday, May 28, 2009. THE GREEN POLKADOT BOX. I know you're in to healthy eating like I am.so check this out. It is also a great way to work on your food storage. Currently they are handling shelf stable items but will continue to grow and should have produce in the future.fingers crossed! FREE SHIPPING with orders over $150.00 They will ship any where in the US included Alaska and Hawaii(extra charge for Alaska and Hawaii though). Also register for Twitter updates . Here is the link! 1 1/2 cups water.