Here are the other two recipes I promised in my post earlier this week (Healthy Recipes I Made - part 1 recipes for Edamame in Asian-style Sauce and Quinoa Salad)

Guacamole
For every avocado used, add 1/4 lb of silken tofu – blend with a fork until avocado is completely mashed and tofu is blended.
1/4 c onions (diced very small)
1/4 tsp garlic (or 2 cloves finely chopped or2 cloves mashed roasted garlic)
1 small tomato diced into small pieces
Sea salt to taste
Optional: pinch of cayenne pepper
Also tasty is to chopped into small pieces a bell pepper (green, red, or orange) and 1 to 2 stalks celery.

Cashew Cream – requires a Blendtec or Vitamix blender
1 lb Cashews – raw or roasted (unsalted)
2 apples (cut into about 6 pieces) – two of the same kind or 1 of two different varieties
1 dropper of Hazelnut Stevia (Now Foods) – or 1 packet of stevia, or a sprinkle of Stevia) and a splash of vanilla
A splash (about a TBL) of Organic Maple Syrup or Honey
About a cup of water – depending on the consistency you want

Pout cashews in blender. Add enough water to come just below the level of the cashews. This will make a cream that is thick but pourable. Add a little bit less if want the cream for dipping and spreading. Add a bit more water if want the cream to pour a bit more easily.

Add the rest of the ingrediants to the blender and blend until smooth. (Note: using the Blentec that took using the smoothie button twice.)

This cashew cream is divine. It is great poured over cream of rice (i.e. Arrowhead Rice & Shine) or oatmeal. It also makes a wonderful dessert – over a fruit salad, as a dip for sliced applies, bananas and strawberries, or spooned over granola with fruit. It also tastes delightful on toasted whole grain bread or spread on a muffin.

Enjoy!

Bright blessings, Lady Rose

Written by Lady RoseTags:avocado, cashews, guacamole, healthy eating, recipe, vegetarian

I got to taste some wonderful, healthy dishes last month during the two weekends I was at my gi gong healing classes.  I made up a big batch of some of them and created a couple of my own to bring with me to Mama Kelly’s when I went to visit last weekend.  Her kids really liked them, but I’ll have to wait to see if Mama Kelly and her hubby try the leftovers for their review.   My hubby and daughter also enjoyed them; as did my mom (I brought her over a small container of each). She eats mostly junk food and drinks diet soda all day, so I was very pleased she enjoyed the

Here are two of the recipes; I’ll post the other two later in the week.

Edamame in Asian-style Sauce (4 servings)  – I doubled the recipe with no problem.

1 lb bag of frozen edamame – let simmer for about 4 to 5 minutes in boiling water (you want to eliminate the “raw” taste, but keep them crisp).  Immediately place edamame in ice water to stop cooking (slotted spoon works well, or a mesh strainer with handle).  When cool, let edamame drain until excess water is gone (or pat dry).

In small bowl whisk together:
1/2 TBL sea salt (I only used a couple of sprinkles)
2 TBL reduced sodium soy suace
2 TBL rice wine vinegar
1/2 tsp toasted sesame oil
1 tsp honey
1 minced garlic clove (I used a roasted garlic clove since I had some already roasted for another recipe)
1 TBL of finely chopped scallions (I used two scallions when I doubled the recipe).

Pour sauce over edamame, mix well and enjoy. Can serve cold or room temperature.

Optional:  this also works well as a dipping sauce for whole edamame, rather then shelled edamame that I used for this recipe.

Quinoa Salad
I used 1 1/2 cups of quinoa to 3 cups of vegetable brouth when cooked it filled a 6 cup container. To add the other ingredients I needed to use a bigger bowl to have room to mix everything together. I took the 6 cup container to Mama Kelly’s and shared what wouldn’t fit with my family (about another cup to cup and half) .

The quinoa can be made the night before or earlier in the day to allow it to cool.

Toss with your favorite fresh veggies in a varity of colors. I used finely diced cumcumber, onion, and an orange pepper, and cherry tomatoes (I did not chop the tomatoes in half since I was letting the dish set overnight I didn’t want the juice from the tomatoes to make it watery).

Add 2 to 3 TBL of balsmic vinegar and 2 TBL olive oil – mix well. The salad is very good without the added olive oil too.

It can be served as a side dish or used as filler for pita bread pockets. It went very nicely with the guacamole I made too – I spread a bit of guacamole on the pita, with a big spoon of quinoa salad.

Stay tuned for two more recipes later this week:  Guacamole and Cashew Cream (update: recipes posted, link added).

Bright blessings, Lady Rose

Written by Lady RoseTags:edamame, healthy eating, quinoa, recipe, vegetarian

“I’m melting! melting! Oh, what a world! What a world!”
Wicked Witch of the West, The Wizard of Oz

We’ve been in the midst of a heat wave here in our parts. Today the thermometer on the side of the house read 102 degrees – in the shade! With power and water use advisories in effect we are all simply trying to make do.

We stopped watering the lawn and are beginning to wonder how much we can get for itty bitty little bales of hay.

We are taking shorter and colder showers.

We are keeping blinds and windows closed. We are staying on the first floor. We are using oscillating fans both in place of and to boost the effectiveness of the air conditioner as much as possible.

We’re cooking on the grill, or heating up in the microwave as much as possible to avoid heating up the kitchen.

We are changing into our lightest clothing choices once we are home for the evening.

But, even that isn’t always enough.

When heads begin to throb, or when emotions run just as high as the mercury it is time for a mom to pull something special out of her back pocket.

Tonight I made the girls milkshakes. Its quick and easy and is so soothing when walking into the outside world feels like walking into your oven. Or when a long day at a summer camp that lacks a swimming pool makes your head feel like its going to pop off your neck like a pimple.

Blueberry Milkshakes

2 cups vanilla ice cream
1 cup skim milk
1/2 tsp vanilla extract
1 cup frozen blueberries
1-3 tsp extra sweeetner (if needed)
4-6 frozen cherries

Put milk in blender.

Add ice cream in tablespoon fulls.

Add vanilla extract and blend until ice cream is completely incorporated into the milk.

Add blueberries a little at a time, then cherries.

Add extra sugar or other sweetener at this point only if you feel you need it (some batches of cherries/berries are sweeter than others)

Serves two very hot and cranky kids a very hearty serving.

A cool shower, a dose of Advil, and a milkshake later my Princess Nature was back to her smiley summer-girl self. And Miss Artistic got to reap the benefits as well.

Feel free to customize this to meet the needs or tastes of your family. You can replace the ice cream with Greek style yogurt, add a bit more fruit and allow it to take the place of a meal when its simply too hot to think about eating anything more substantial. You can replace the frozen berries with other frozen fruit, or make do with drained canned fruit, or fresh fruit, depending on what you have on hand. Just be sure to toss in a couple of ice cubes to keep your milkshake from turning into more of a smoothie consistency.

Stay cool, stay safe, stay well.

Blessings

Mama Kelly

cross-posted at Blade & Cauldron

Image: Salvatore Vuono / FreeDigitalPhotos.net

Written by Mama KellyTags:food, heat wave, milkshake, recipe

As our regular readers know, the family and I live with my dad.

It came about as a temporary measure nearly 9 years ago for a number of reasons and just gradually became permanent. Dad’s house has three bedrooms and a bath on the second floor. When we moved in this because like an apartment for us. Gamer Dude & I in one room, the girls sharing a bedroom, and the third bedroom became our TV room.

As the girls got older this setup has worked less and less.

1. We couldn’t all fit comfortably on the one couch anymore. With both girls over 5? now (as well as Gamer Dude & I being a bit fluffy) a three-seater is just too crowded.
2. The room the girls shared was too small for the job. Causing much in the way of clutter, as well as:
3. Miss Artistic’s mood disorder makes it even more important for them to each have their own space.
4. As my dad gets older we are making an effort to spend more time downstairs, because you just never know how much time you have left with someone.
5. as well as:

* door slamming
* yelling
* otherwise normal and standard pre-teen & teenage angst
* and much in the way of clothing crises of varying sizes and shapes

Back in the summer of 1991 when we moved in the girls were so young. Miss Artistic was 6 1/2 and Princess Nature was going on 2.

Now we have a young woman living with us, turning 16 before we hit 2011. (I met my husband at her age!) I am amazed to watch her evolve.

Our younger daughter is turning 11 in the Fall. She is on the cusp of little girl. Still clinging to it while at the same time yearning for what lies ahead.

Was it a sacrifice to give up the TV room? Frankly? Yes.

My husband enjoyed our private evenings. For now were hiding in our bedroom watching TV on the laptop. But that too will go away as it doesn’t really work for the long run.

Miss Artistic slept last night on her old bed in a room all her own. She barely remembers being able to do that.

Tucked into bed like I used to so long ago.

A room painted in shades of orange to compliment the color of her late grandmother’s drafting table. The one we gave her because she’s such a gifted artist.

A room yet to be fully decorated or accessorized, but its hers. And it makes her so happy that anything I may have given up on will be worth it … is worth it. I hope she realizes that she is worth it.

Blessings

Mama Kelly

cross posted over at Blade & Cauldron

Written by Mama KellyTags:family, home, kids, life

One of the magical ingredients of Womongathering is the love, dedication and hard work of all the womyn who contribute to turning an ordinary campgrounds into a welcoming, nurturing, spiritual retreat.  This “magic” was certainly evident in the hearth (the dining hall). 

In the center of one wall was a “hearth” (photos below) with symbols of all some of the activities that brought womyn together around the hearths of old – such knitting, candlemaking, and of course cooking. There was a small tent with handpainted banners in the center of the oppositie wall and all along the walls were posters of various aspects of the Goddesss created by the many womyn who made the event possible (will post a few photos later in the week). 

One of the beautiful ceremonies I attended was the dedication of the Hearth.  It was a reminder to honor the sacredness of the hearth in our own homes.   With the rush of daily life and modern conveniences of today’s living womyn have lost touch with the warmth and sharing that was once shared around the hearth, as well as the opportunity for wisdom to be passed down from one generation to next as grandmothers, mothers, and daughters would sit shoulder to shoulder by the fire.   Lots of family don’t even have the time to share a calm meal around the dining room table together.  The closest most homes have to live flame in the home is the pilot light in our stoves, and most of those are now electric. 

However, we can reclaim the positive aspects of what the hearth represents in our own home by creating a sacred space to honor the sacred flame, even if it is simply creating a small shelf or space in our kitchens where we light a candle and welcome the blessings of the Goddess into our home and our lives while we are cooking and setting aside a bit of time as often as possible to spend quality time with our families, grandmothers, mothers, and daughters to share love and wisdom. 

Seeing how a few twinkling lights, a loving touch of decorative details, and splash of magical intent can transform a space was definitely inspiring.  In my home I have a fireplace that has needed repairs from the day we bought the house.   Hubby and I both agreed we probably would never use the fireplace  for an actual fire, so haven’t gotten around to paying for the repairs.  However, seeing how lovely the Womongatheirng hearth was I have been inspired to utilize the hearth in my home as a sacred space (even without an actual “fire”).

May the sacred flame burn brightly forever in your homes, bright blessings, Lady Rose

Written by Lady RoseTags:goddess, hearth, sacred flame, womongathering

Yesterday was my sister’s 40th birthday and I planned a surprise brunch for her and the rest of the family to celebrate. On the menu was a recipe I put together for bread pudding that my family said was “the best bread pudding they had ever had.” Since my family eats almost nothing and they are the pickiest eaters I’ve ever known, this was high praise indeed.

Since Easter is right around the corner, I thought this dish would make a delightlful addition for a holiday brunch or dessert after a holiday dinner.

The recipe makes a batch of bread pudding that fills a large rectangle tin foil pan (approximately 12 to 15 servings), but it can easily be cut in half for a smaller batch. I chose a tin foil pan that was a couple inches deep even though the pudding only filled it about halfway up becase when you bake it, the tin foil pan sits inside a slightly larger metal roasting type pan so that it can be immersed in water and I didn’t want any water splashing into the pudding mixture.

Cinnamon Bun Bread Pudding

1 loaf of Pepperidge Farm Cinnamon Swirl Bread
(or 12 large cinnamon buns)
6 eggs
2 1/2 cups of milk
2 1/2 cups heavy whipping cream
1 1.5-oz box of instant vanilla pudding
2 tsp vanilla
Generous sprinkling of cinnamon.

In a large bowl whisk together the milk, heavy cream, eggs, vanilla pudding, vanilla, and cinnamon. Cut or tear bread (or cinnamon rolls) into 1 inch cubes. Butter the tin foil pan and evenly spread out the cubed bread. Pour about three-fourth of the custard mixture over of the cubes. Mix well and make sure to squish the cubes a bit with the back of a large spoon so the custard mixture soaks in and then pour the rest of the mixture over the bread cubes. Cover the pan with tin foil or plastic wrap and keep in the refrigerator overnight.

When ready to bake, set the oven at 350 degrees. Remove the covering from the pudding pan and place inside a slightly larger roasting pan. Fill the bottom roasting pan with water until the water is halfway up the sides of pudding pan. Bake for about 50 minutes, until the custard is set around the edges and top cubes are slightly toasted.

Cool for about 10 to 15 minutes and spread cream cheese icing over the top of the pudding. Or place individual servings on a small plate and drizzle each with icing. Can be served warm or at room temperature.

Cream Cheese Icing: 1 8-oz package of cream cheese, 1 cup of powdered sugar, 1 tsp vanilla, approx. 1/4 c. of milk. Soften the cream cheese in a microwave for about 20 seconds. Use a hand mixer to blend cream cheese, sugar and vanilla. Continuing blending while adding milk slowly until it reaches a smooth, creamy texture that is pourable but not runny.

Optional: For a holiday celebration add food coloring to icing.

Wishing every one a happy spring and bright blessings, Lady Rose

Written by Lady RoseTags:dessert, pudding, recipe

I am spending the first day of Spring doing what I do most Saturdays – doing my once a week cooking.

The menu this week includes:

• Dal – lentils stewed with onions and fresh tomatoes, Indian spices, and finished with coconut milk* to be served over jasmine rice
• “Spanish” chicken thighs – skinned and trimmed of excess fat, topped with crushed tomatoes, drizzled with olive oil, and well seasoned with dried herbs and minced garlic
• Poached chicken breasts – to be the main source of lean protein for GamerDude’s lunch each day
• Pasta Sauce with Mushrooms – the last time I made meat sauce will be the last time I make meat sauce for quite some time and so rather than just making a plain marinara I wanted something with a deeper flavor
• Tomato Soup – defrosted the last of the season and will have it for dinner one night this week, next winter will find me making a vegetarian version of this

I also defrosted some ham that has been in the freezer since New Year’s.  Originally the plan was to turn it into a casserole, but I just cant bring myself to do it as I am doing so wel with my healthier eating habits.

For now it is on the “lunch shelf” in my ‘fridge so that my Dad can nibble on it, or eat it for dinner when what I serve (like the dal) doesn’t appeal to him.  I might fry some up tomorrow as breakfast for the girls with some eggs.

Miss Artistic has a friend coming over later for a sleepover and Princess Nature is on a playdate (which includes a dinner invite).  Mr Grumpy is going out for dinner with friends, so its looking like a quiet evening ahead once I get everything done that needs doing.

Enjoy the day!

Blessings

Mama Kelly

* I am aware of how high calorie and high fat the coconut milk is.  But, when added to a high fiber, meat-free dish I feel that it still has a place, if nothing else because there is no way to capture the flavor and texture otherwise.

Written by Mama KellyTags:cooking, food, once a week cooking

One of the changes I’ve made in my eating habits is to start having a smoothie for breakfast.  I was inspired by, of all things, an episode of Good Eats in which the host, Alton Brown, talks about the eating habits he changed in order to lose weight.

Now, I am not following his smoothie recipe to the letter.  Mainly because I can’t afford to use nearly a pound (!) of fruit every morning.  But, what I’m doing is in the same spirit.

• 1/2 unsweetened fruit juice (preferably red or purple)
• 1/2 cup cold water
• 4 large frozen strawberries
• heaping 1/2 cup frozen blueberries (or cherries or mango chunks)
• 1/2 frozen banana
• 1 scoop protein powder (vanilla flavor)
• honey to taste (optional)

Then I just push buttons on my one-day-to-be-upgraded blender until I get the desired consistency.

It only takes a few minutes.  The result is really yummy and very filling and satisfying.

Enjoy!

Blessings

Mama Kelly

note:

The protein powder I purchased is a whey-based product.  The flavor and texture are great, but it has 55 mg of cholesterol per serving.  As a result, I am going to switch to a cholesterol free product when we have to buy more even if I lose a few grams of protein in the process.

Written by Mama KellyTags:fruit, recipe, smoothie

I know three posts in as many days …. it’s almost like the old days.  This is what happens when I sit down and write my posts ahead like a good little blogging Witch.

Anyway, as I’ve been writing, I am determined to simplify our lives and live healthier.  What I have yet to share is that Princess Nature is bound and determined to go vegetarian.

I was vegetarian for about three years back in my early twenties.  I went back to eating meat while pregnant with Miss artistic and never really looked back.  Over the years Gamer Dude and I have talked about the merits of decreasing the amount of flesh foods in our diet, but I’ve never really had the gumption to act on it.

Having promised Princess Nature that she can follow her conscience come summer, and with the knowledge that we can all stand to eat healthier (especially me with my lousy high cholesterol), I am gradually adding vegetarian fare to our weekly meals.

Two of our meals this week will be meat based.  I roasted two chickens from the freezer, which will be served with homemade gravy and vegetable sides.

The rest of the week however will be meat free.

I made a batch of Kosheri.  Its a mix of lentils, rice, and pasta served topped with a tangy spicy tomato sauce and caramelized onions.  I’ve made this before, and for the most part it was enjoyed by all.  This time I added some drained canned corn to add some crisp texture and some bright color.  I made what I thought was enough for two meals and it might last more like four!

I also made a batch of Bainghan Bartha,  Indian curried eggplant.  I used 4 large eggplants and 8 tomatoes, but it made less than I was anticipating, but as it is meant to be served over rice (and odds are Mr Grumpy won’t even taste it) I can manage two dinners out of it.  This was my first attempt at this dish and I found that had to add more spices than the recipe called for (and toss in some peas) to approximate the taste of when we’ve had it “out.”

I have no clue what I’ll make next week.  Its time to dust off my vegetarian cookbooks and experiment I guess.

Blessings

Mama Kelly

Written by Mama KellyTags:cooking, family, food, meals, meat-free, vegetarian

As I mentioned yesterday, a power outage threw a monkey wrench in my weekend plans.  Not only did it delay my once a week cooking, but it also interfered with some of my “get ready for Ostara” cleaning plans.

My original plan was to tackle the pantry and do a thorough reorganization in preparation for not only the change in my shopping and eating habits, but in order to make room for a dehydrator.  This did not get done, or even started.  Instead, my cleaning time yesterday found me and the girls tackling the hall (i.e. kid) closet.

We sorted through a huge bin of Barbie stuff, tossed the most worn of them out, and organized everything else to be gifted to a neighbor (if the mother wants them).  We sorted through all the board games, throwing out the ones with missing pieces, piling up a few that have been outgrown for the neighbor children, and putting the rest back neatly.

We also sorted the shoes and coats and found a few more things to add to a donate pile being picked up later this week.  Last weekend Gamer Dude, Princess Nature and I sorted through a bunch of clothes taking up room in the attic and filled four …. yes FOUR …. large lawn and leaf sized bags.  Over 300 individual items of apparel are being given to the Red Cross.

So between this weekend, last weekend, and another recent weekend I have gotten rid of 9 lawn and leaf sized bags of “stuff” and also given away (or set aside to give away) enough to fill another.

There is so much more clutter to tackle, more “stuff” to rearrange and sort in the attic, more drawers to go through, more papers to file, and whatnot.  But, slowly we are making progress toward the eventual goal of getting Miss Artistic into her own room, and moving toward the kind of life that Gamer Dude and I want to live.

It feels good.

Blessings

Mama Kelly

Written by Mama KellyTags:cleaning, clutter, organization, simplifying