The RawFoodMommy has a wonderful channel where she discuss things like God (Jesus), the Holy Bible, raw food, and cleansing. Here she shares beautiful, raw foods that help in the detoxifying process. Enjoy! :)
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Tuesday, January 15, 2013
Helping Your Body to Eliminate Toxins
The RawFoodMommy has a wonderful channel where she discuss things like God (Jesus), the Holy Bible, raw food, and cleansing. Here she shares beautiful, raw foods that help in the detoxifying process. Enjoy! :)
Wednesday, June 2, 2010
Pickled Brussel Sprouts
Image via Wikipedia1-qt. | 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.
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Monday, October 19, 2009
Ezekiel Bread Recipe
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.
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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.
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