Showing posts with label Cook. Show all posts

Wednesday, June 2, 2010

Pickled Brussel Sprouts

Fresh Brussels sprout for sale at a farm in We...

This is a recipe handed down from my grandmother Hall who loved to keep a garden and later can vegetables and fruits for the winter. Before there was a thing called refrigeration they had root cellars. Even raw milk was kept for a few days in stone pitchers. That was the good ol’ days. She also loved the Bible and loved to quilt. The pickled Brussels sprouts recipe is one of the heirlooms past down through our families.

1-qt. Brussels sprouts	5-small onions, sliced
1-cup canola oil	1-tsp. salt
1-cup sugar	2 cloves of garlic
1-cup vinegar	Pickling spice
3 large red peppers, diced

First, wash; trim ends of Brussel sprouts stems by cutting down lengthwise.

Next, Combine all ingredients in a large kettle and cook for 5 minutes. Add enough Brussel sprouts to float on the liquid. Add 1 garlic cloves to each jar. Cook Brussel sprouts for 3 minutes. Put in hot sterilized jars and seal.

Miracle Juice Recipe

Image by Mr. Wright via Flickr

Instructions for the One-Day Cleanse

PREPARE THE JUICE.

2 quarts cranberry water [see instructions below]

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

¾ cup freshly squeezed orange juice

¼ cup freshly squeezed lemon juice

Stevia to taste [2 packets]

Bring cranberry water to a light boil; reduce heat to low. Place cinnamon, ginger, and nutmeg into a tea ball; add to the cranberry water. [For a tangier juice, add the spices directly to the liquid.] Simmer 15 to 20 minutes; cool to room temperature. Stir in the orange and lemon juices. Add Stevia at this time, if desired.

To Make Cranberry Water

To make 2 quarts [64 oz] of cranberry water, add 8 oz of unsweetened cranberry juice to 56 oz of filtered water, or 3 tablespoons of unsweetened cranberry juice concentrate to 60 oz filtered water.

ALTERNATE WATER AND JUICE.

Sample Day on the Diet	11 a.m. 1 cup miracle juice	5 p.m. 1 ½ cups miracle juice
6 a.m. 1 cup filtered water	12 p.m. 1 cup filtered water	6 p.m. 1 cup filtered water
7 a.m. 1 cup miracle juice	1 p.m. 1 ½ cups miracle juice	7 p.m. 1 cup miracle juice
8 a.m. 1 cup filtered water	2 p.m. 1 cup filtered water	8 p.m. 1 cup filtered water
9 a.m. 1 cup miracle juice	3 p.m. 1 cup miracle juice	9 p.m. 1 cup miracle juice
10 a.m. 1 cup filtered water	4 p.m. 1 cup filtered water	10 p.m. 1 cup filtered water

USE ONE OF THE FOLLOWING COLON-CLEANSING SUPPLEMENTS UPON RISING AND AT THE END OF THE DAY.

Ø Powdered psyllium husks

(1 to 2 teaspoons mixed in 8 oz of water or miracle juice)

Ø Ground or milled flaxseeds

(2 to 3 tablespoons mixed in 10 to 12 oz of water or 8 oz of miracle juice)

ENGAGE ONLY IN LIGHT EXERCISE.

Choose either a 20-minute walk or 10 minutes on a rebounder [a mini-trampoline].

Monday, October 19, 2009

Ezekiel Bread Recipe

Prophet Ezekiel, Russian icon from first quart...

Image via Wikipedia

Ezekiel Bread (Adapted from Ezekiel 4:9)

2-1/2 c. whole wheat
1-2/3 c. whole rye
1/2 c. barley
1/4 c. millet
1/4 c. lentils
2 tbsp. great northern beans, uncooked
2 tbsp. red kidney beans, uncooked
2 tbsp. pinto beans, uncooked
2 c. lukewarm water, divided
1/2 c. plus 1 tsp. honey, divided (vegan replacement agave nectar)
2 tbsp. yeast
1/4 c. extra-virgin olive oil

Measure and combine all the above ingredients in a large bowl. Put this mixture into a flour mill and grind. The flour should be the consistency of regular flour. Coarse flour may cause digestion problems. This makes 8 cups of flour. Use 4 cups per batch of bread. Measure 4 cups of flour into a large bowl. Store the remaining flour mixture for future use. Measure 1 cup lukewarm water (110-115 degrees) in a small mixing bowl. Add 1 teaspoon of the honey (or, agave) and the yeast, stir to dissolve the yeast, cover, and set aside, allowing the yeast to rise for 5-10 minutes. In a small mixing bowl, combine the following: olive oil, 1/2 cup honey (agave), and the remaining cup of warm water. Mix well then add this to the flour mixture in the large bowl. Add the yeast to the bowl and stir until well mixed. The mixture should be consistency of slightly "heavy" cornbread. Spread the mixture evenly in an 11" x 15" pan sprayed with no-cholesterol cooking oil. Let the mixture rie for one hour in a warm place. Bake at 375 degrees F for approximately 30 minutes. Check for doneness. Bread should be the consistency of baked cornbread.

	John Debney - Resurrection .mp3

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