Green Start Your Morning

I like to jump start my morning with GREENS. I made a wonderful energizing green juice today that gave me the start I needed. This juice is very green, no fruit. I wouldn't try it as a beginner juicer but veteran juicers will love it. The undertone of mint was wonderful and it really blended beautifully with the dandelion and parsley. I love the color, again a smile came to my face. :)

Green Start Your Morning Juice
1 large organic cucumber, skin on!
6 large dandelion greens
Small bunch of parsley, stems included
6-8 small mint leaves
Handful of sunflower sprouts (optional)
+Run all of your greens through the juicer.
Enjoy the raw energy and healing nutrients you are fueling your body with. The dandelion greens give me a sort of natural high. I feel really energized after juicing them or even when I drink them in a green smoothie. I put dandelion greens in the children's green smoothies and they don't detect a thing. I suppose they are so use to greens now, but they don't detect any bitterness like some may report.
Check out this link for the nutritional content of 1 oz of raw dandelion greens.
Just one cup of these greens provides just 25 calories, 1.5 g protein, 5 g carbohydrates, 19 mg Vit. C, 7,700 IU Vit. A, and 103 mg calcium.
I found this interesting info at http://healthrecipes.com/dandelion.htm
"Dandelion is corrupted French for ‘dents de lion’ (tooth of the lion), referring to the jagged edge of the leaf. It is also known as bitterwort, wild endive, Irish daisy and some other names as well. It is universally considered a noxious weed that destroys lawns. It does have its good side. In fact it is actually cultivated as a salad herb. Just because it grows wild in your yard should not dissuade you from taking advantage of this ‘first crop of spring’ as a nice salad.

Most people prefer to eat it ‘wilted’ with vinegar dressing. Dandelion is a member of the sunflower family. Its official name; Taraxacum officinal; is derived from the Greek words, ‘taraxos’ meaning ‘disorder’, and ‘akos’, meaning ‘remedy’, so we understand that dandelion has long been regarded to be a therapeutic herb.
Dandelion leaves and roots are used to treat various ailments by Europeans, Asians, and Native Americans as well. It stimulates the liver and the kidneys and is a general tonic. It stimulates digestion and acts as a mild laxative."
I prefer to eat it raw and just love it in my juices and smoothies. I am partial to my son's recipe that I posted yesterday but here is another combination to try:
 1 handful wild greens (e.g. dandelion), 1 small handful mint leaves, 3 cups honeydew melon.
Enjoy the "greenness"!
+JMJ+Today I am grateful for wild edibles.

Mason's Dandy-Cherry Creamy Smoothie

Mason's Dandy-Cherry Creamy Smoothie

We start each meal with our fruit first. I have learned that eating fruits at the end of a meal makes all of the food in your belly ferment in the fruit sugars. Not a pleasing thought! And since we have a few family members that suffer with various IBD issues we really have to be careful with foods.
Each day we try to incorporate a green smoothie and a fresh juice made with my juicer; which I love by-the-way. This morning I was low on "supplies" so my 6 year old son and I put together this smoothie. The only green I had left in the fridge was a beautiful bunch of dandelion greens. I had bought them to make an apple dandelion smoothie a few days ago but I had an accident with my new blender. The last blender broke a few weeks ago so I ran out in desperation and just bought a cheap BHG blender from Wallyworld. It actually is really powerful and was working great until I dropped the glass canister in the sink and cracked it. I phoned customer service and they are sending me a new one!! But that will take 7 days so out comes the mini personal size blender again as a stand-by. I have to be careful with this mini blender because it can over heat. I have to partially thaw frozen fruit and add the ingredients in a particular order. I added the dandelion leaves to the water first and blended those up until completely broken down. I just had to smile when I saw the beautiful, dark green color knowing that I am feeding my kids the most amazing living foods possible.

How can you not feel good about that? The kids will never taste the dandelion but they will get all of the life giving nutrients and that just makes me smile a big smile!
Here is the order in which I put in the ingredients. As you can see this would make a great travel smoothie as well. You could easily make this in a hotel room with a personal travel size blender. No excuses to eating raw living foods even while traveling.

Mason's Dandy-Cherry Creamy Smoothie
 Put 8 oz water into blender
Add 6 smaller sized dandelion greens torn into small pieces
Blend well
Add 1 organic banana broken into small pieces
Blend well
Add 1 T Vega Natural Flavor powder plus small drop of almond extract
Blend well
Add 1/2 C partially thawed, frozen organic cherries
Blend well until creamy
Enjoy! And Smile!
+JMJ+ Today I am grateful for my children and the fact that they LOVE their green smoothies.

Farmer's Market Daikon Noodles

Daikon Noodles with Grape Tomatoes and Cilantro

I have been wanting to try Daikon noodles for some time now so when I saw the beautiful organic ones at the Farmer's Market I knew now was the time to get busy with the spiralizer. They are super easy to spiralize and they make beautiful noodles. I love the mild taste, almost like a very mild radish but so much more refreshing. I dressed the noodles with some First Cold Pressed Olive Oil, sea salt, fresh ground black pepper and then topped them with some grape tomatoes and cilantro. This made a very satisfying dinner for me, I just loved it! I have one more Daikon left, I am thankful for that. I need to think of another way to prepare this lovely vegetable. Any ideas??

+JMJ+ Today I am grateful for a burst of energy this morning that got me up out of bed and right into a workout routine! Wow, what a surprise. I have been having trouble just remembering to exercise, so when I woke up ready to get to it, I was very happy and grateful. As I was doing my push ups I was startled by an extra 28 pounds when the two year old jumped on my back! I hit the floor like a pancake. Needless to say I took him off my back and locked the door so I could finish. He thought it was all very funny.

Raw Salsa Hemp Soup

RAW SALSA HEMP SOUP

Looking for a super simple, super fast raw dinner you can throw together is 5 minutes or less after a looong day at work, or a loooong day of chasing 5 kids around????

Boy do I have a tasty recipe for you. I like that you can still give this soup a creamy taste with out using avocado. (Thinking of you Cynthia XOXO) I served mine with a side of romaine topped with radish sprouts, a drizzle of smoked tomato dressing and smothered in Bubbie's kraut. Yummy in my tummy!!

Enjoy the raw goodness.

RAW SALSA HEMP SOUP

1 very large "Ugly Ripe Tomato", diced

1 small clove of organic garlic

1 T Hemp Seeds

2 stalks of organic celery

1/2 small lemon peeled and diced, remove seeds

1 scallion, sliced for garnish

Process all ingredients, minus the scallion, in your food processor. Pour into your favorite soup bowl and top with the scallions.

Raw is easy and delicious--no excuses, right?!

+JMJ+ Today I am grateful for small attainable goals.

Dr. Brian Clement from Hippocrates Health Institute

WELCOME BACK: DR. BRIAN CLEMENT, DIRECTOR OF THE HIPPOCRATES HEALTH INSTITUTE IN WEST PALM BEACH, FL

I was blessed to be able to meet Dr. Clement and his lovely wife when they came to speak at our Living Foods Group here in SW Florida. This is a description of our meeting as posted on our meetup site:

"WHAT DOES IT TAKE TO BE HEALTHY??? WHY DO WE EAT JUNK?? DR CLEMENT GETS BEHIND THE MOST CURRENT SCIENCE TO EDUCATE US ON WHY WE DO WHAT WE DO! WHY ARE OUR CHILDREN SO SICK?? WHY SO MANY AUTOIMMUNE DISEASES? WHY DOES 1 IN 3 HAVE CANCER?????


Dr.Clement will address the half century of work on disease and longevity conducted at the renowned Hippocrates Institute. Cancer, cardiovascular disease, diabetes, MS, ALS, Parkinson’s, fibromyalgia and more can be altered, prevented, and at times conquered with Phyto-chemicals, antioxidants and other nutrients consumed on a diet of organic vegan living food. Hundreds of thousands worldwide share enthusiasm in their greatly improved health by utilizing unprocessed green foods."
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
WOW what a meeting it was! Dr. Clement's "Raw" honesty was refreshing--no sugar coating on his part. He tells it like it is and the most wonderful part is it is all factual!! No misleading information, no false hopes, no promotion of "special" products, just true, pure, living nutrition that everyone has access to. One supplement he insists that everyone consumes though is vitamin B 12--real vitamin B 12 not the toxic vitamins from the drug store but the B 12 that you can find at Hippocrates. Most every one today is deficient in this vitamin--don't be fooled by a blood test, opt for a urine test as well.
He also approves of raw supplements like Garden of Life.
Dr. Clement wrote a book that will really open your eyes in regards to toxic supplements that people are taking every day. His book is titled, Supplements Exposed. I will quote Debra Tau saying, "On a recent tour to New York state, Dr. Clement was told that five "health stores" in the area where he was scheduled to speak refused to promote the conferences to their customers. When the organizers inquired as to why, the stores each separately stated that while they support the work Hippocrates Health Institute and Dr. Clement have done over the past half century, they fear that Supplements Exposed will reveal that most pills they sell are not truly health-building."
Now read that again to really let it sink in!!
He also warned of the last hoax, fish oil supplements. Just Google it yourself to get educated.
He suggests getting your omegas from plant sources like chia seeds and chia sprouts. Did you know chia has EFA's? And I love how you don't have to worry about them going rancid like flax--I have enough to worry about. Read here more info from Dr. Weil.
"Chia is very rich in omega-3 fatty acids, even more so than flax seeds. And it has another advantage over flax: chia is so rich in antioxidants that the seeds don't deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body. Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.

Another advantage: when added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.
Chia has a nut like flavor. You can mix seeds in water and add lime or lemon juice and sugar to make a drink known in Mexico and Central America as "chia fresca." As with ground flax seeds, you can sprinkle ground or whole chia seeds on cereal, in yogurt or salads, eat them as a snack, or grind them and mix them with flour when making muffins or other baked goods. I find them tasty and an interesting addition to my diet.

Chia is undergoing something of a renaissance after centuries of neglect. It was a major crop in central Mexico between 1500 and 900 B.C. and was still cultivated well into the 16th century, AD, but after the Spanish conquest, authorities banned it because of its close association with Aztec religion (Indians used the seeds as offerings in rituals). Until recently, chia was produced by only a few small growers, but commercial production has resumed in Latin America, and you can now buy the seeds online and in health food stores.
Because of its nutritional value and stability, chia is already being added to a range of foods. Research has shown that adding it to chicken feed makes for eggs rich in omega-3s. Feeding chia to chickens enriches their meat with omega-3s; fed to cattle chia enriches milk with omega-3s. Chia can also be added to commercially prepared infant formulas, baby foods, baked goods, nutrition bars, yogurt, and other foods. Another bonus: insects don't like the chia plant so it is easier to find organically grown varieties. I expect we'll soon be hearing much more about chia and its health benefits."
Andrew Weil, M.D.
Check out this site for tons of info on chia.



I am buying the book Supplements Exposed and also his wife's recipe book titled, Healthful Cuisine. This book features over 170 raw vegan recipes! Plus 20 new recipes from celebrity Chef Chad Sarno.
Visit their web site for free recipes and valuable information. If you know anyone very ill or suffering from cancer you MUST read their healing stories. Many people have gone there after their doctor told them they would dye within weeks and they are still alive many years later and CANCER FREE. It is all about frame of mind, and raw, vegan, organic living foods.
What does the raw, vegan, living foods diet give our bodies enabling them to heal?
The Living Foods Diet Provides:
1. HORMONES- all cell language is conducted by hormones.
2. OXYGEN- In 1917 a Nobel Prize was awarded for a study showing that we can't properly digest foods lacking oxygen. Cooking food destroys the oxygen. The smell you smell when food is cooking are the oxygen molecules being released!!
3. PHYTOCHEMICALS- every plant in nature has chemistry in it that protects humans.
4. ENZYMES- they are the catalyst of all life!!!!!
Here are just a few pics of the raw, living foods we enjoy.

+JMJ+Today I am grateful for knowledge and people's unselfish generosity.

Farmer's Market Collard Wraps

Farmer's Market Collard Wraps



"To truly detoxify your lifestyle, think about what you can add in, NOT JUST TAKE OUT." by Terri Trespicio

++++++++++++++++++++++++
I have been making all kinds of great things with my produce from the Farmer's market. I bought some beautiful collard greens, I have never seen such big collard leaves! I also bought a head of nappa cabbage and decided to make a simple slaw. I used carrots, cabbage and some Lemonaise. Rolled up the slaw with some broccoli and clover sprouts and served it with a side of grape tomatoes and cilantro. So simple and so good.

+JMJ+ Today I am grateful for clear blue skies, and a six year old little boy who comments on how nice the bright sunshine is. :)



Farmer's Market Papaya Soup

Papaya Sunset Soup

The farmer's market had some sensational organic papaya and I just had to try this magnificent soup. The trend seems to be recipes from Raw Energy this week.

I have been having a blast trying all of her recipes. Every single one has been amazing. My goal is to eventually prepare each and every recipe in the book. There is not one that does not intrigue me.

Plan ahead when making this soup as it does need to chill at least 2 hours before serving.

Did you know that papayas are a good source of digestive enzymes, carotenoids and natural sugars, plus vitamin C, potassium, folic acid, calcium and fiber. I learned all of this by reading the author's nutritional tidbits that she puts on each page. She went on to say that regular consumption of papaya will greatly benefit the condition of hair, skin, and nails.

Here is the recipe for Papaya Sunset Soup,  by Stephanie Tourles.

 (I called mine Farmer's Market Papaya Soup)

3 medium papayas (I used 1 large organic)

1/3 C filtered water

2 T fresh lime juice

2 T raw honey

1 tsp vanilla

1/4 tsp sea salt

Slice papaya in half lengthwise and remove the seeds. Scoop out all of the flesh and put into a blender with the remaining ingredients. Blend until creamy smooth. Allow to chill, covered, in the refrigerator for 2 hours before serving.

Yield 2 servings

+JMJ+ Today I am grateful for fresh organic produce, watching my three youngest guzzle down my fresh carrot apple ginger juice and my delicious breakfast; a cherry collard smoothie! 

Farmer's Market Organic Sweet Potato Chips

I have been having fun making several recipes from Stephanie Tourles book titled, RAW ENERGY 124 Raw Food Recipes for Energy Bars, Smoothies, and Other Snacks to Supercharge Your Body. How's that for a title?!
Last Saturday I went to the Farmer's Market and loaded up on the organic produce so I could make some more recipes from her book.
I also have been having a blast with my dehydrator this winter. I said I was going to make some sweet potato chips soon and I decided to use the recipe found in RAW ENERGY. The recipe is for "Sweet Potato Chili Chips". They turned out wonderful! I have four more organic sweet potatoes left from the Farmer's market so I can make another batch. Very happy about that.

The recipe calls for 2 large sweet potatoes but I used 4 small ones. I sliced them very thin using my slicer from Pampered Chef and then coated them with EVOO, chili powder, sea salt, and a small amount of wheat free Tamari. I layed them out on the mesh dehydrator screens and dehydrated them for 16 hours. They were perfectly crisp and very delicious. I stored the chips in an airtight container and they should last for 1 week or so. Yeah right, mine were gone in 2 days! 
I love how the author adds tidbits of nutritional information for each recipe. She states that sweet potatoes are a good source of:
Antioxidants
Vitamin C
Vitamin B
Potassium
Iron
Slow-release carbohydrates and
Fiber

+JMJ+ Today I am grateful for the ability to learn from disagreements. I love the words of Terri Trespicio, "Disagreements offer invaluable insights. Don't avoid them-study them." 
 Guess it's time for me to study!!

Transitioning to Raw Part V

Dehydrated Mushroom Burger

The next step in my transition last year was to finally break down and buy a dehydrator. I really wanted to be able to dry my raw nuts after having soaked them as directed. And the thought of making raw cookies and raw crackers was very enticing. I am so glad that I made the investment. I purchased the 5-tray Excalibur. I have used it a great deal and couldn't imagine not having one; it makes living this lifestyle a breeze. I can have everything I need on hand and whip up any recipe I desire. There are so many things I have yet to make in the dehydrator that I don't think I'll ever get bored with recipes.

I've mentioned before how much I love Lisa's blog, Raw on $10 a Day (or Less!) and here is her mushroom burger recipe. I think it turned out great! The batch I made gave me 4 burgers. I put too many red pepper flakes in so mine were on the spicy side. I ate mine on a bed of organic spinach and then smothered it with slightly dehydrated mushroom slices, creamy tomato dressing and of course sprouts as a side dish. Yummy in my tummy! Check out Lisa's recipe here:

Mushroom Burgers

I mentioned crackers. I really didn't get 100% inspired to make crackers in the dehydrator until I saw this video on The Renegade Health Show. It shows The Krazy Kracker Lady making her famous crackers, chips and cookies. Check it out! I am going to try her recipes out this year, that is for sure! I just know my children would love them.
Yesterday I did it, I made Abeba's BBQ chips and her "popcorn". The popcorn is coated and dehydrated cauliflower. I really enjoyed both recipes and they were very easy. The hardest part was waiting for them to dehydrate. I used leftover vegetable pulp from a green juice I made consisting of: radish tops, baby spinach, carrots, and Bosc pear. I put the pulp into the blender along with water, a handful of soaked raisins, Tamari, 1 large Ugly Ripe Tomato, 2 stalks of celery, cumin, garlic powder and chili powder. I blended it to the consistency that Abeba shows on her video and made the chips. I took some reserved "batter" and added some nutritional yeast and sea salt to it, then coated tiny florets of cauliflower to make the "popcorn".

Here are two recipes I am going to try next:

Dehydrated Raw Food Recipes

From DehydratorBook

Sweet Potato Chips:
You will want to start by setting your dehydrator to one hundred and five degrees Fahrenheit. Then:
Take 3 medium sized sweet potatoes and wash, peel, and then slice them


Place all of the potato slices that you can easily fit on the mesh screen


Place the mesh screen into the dehydrator


If you desire you can salt to taste


Dehydrate for five hours or until crunch and then enjoy


Mango Wrappers:
This is that "something different" for those who do not eat tortilla shells and who want something a little different than the lettuce wrap. This particular recipe is to serve four people. Adjust accordingly to the number of people you will be serving.
Ingredients
4 cups of fresh mango chopped


2 cups of young and fresh coconut


1 pinch of some sea salt


1 pinch of some cayenne


1/4 cup of roughly chopped cilantro


Directions
Mix all ingredients except for the cilantro in a large container making sure that it is smooth


Spread the smooth mixture on top of Teflex sheets and then sprinkle with a little cilantro


Dehydrate at 105 for about four hours


Sheets of mango wrap should be dry but pliable when it is done


Cut into squares and fill with your favorites.

There are so many possibilities when it comes to the dehydrator and I feel it really took me to the next level. It opened me up to so many new recipes and taste experiences.

The next investment in my journey is the high powered blender; you know what I'm talking about. I am still a bit apprehensive but I know that I will be really, really happy with one. I am considering waiting until I return from my Raw Chef certification course. Yes I said Raw Chef classes!!! I am soooo excited to make the trip to Michigan with my sister-in-law and do an intensive weekend course on raw living foods. I will blog more about that as it approaches. We both are just so excited to do this together and get our Basic Certification. Plus it is a great excuse to get away for the weekend and have some fun together preparing raw living food recipes.
+JMJ+Today I am grateful for my dehydrator. We woke up this morning to some cold weather and coming down to the kitchen to find some warm and yummy dehydrated treats was wonderful!

Juicing Up a Storm and Kids in the Kitchen

My Breakfast

My breakfast today was inspired by the book Raw Energy. I just love reading through my raw and living food recipe books, it is one of my favorite things to do when I have time to myself.

A Great Book

I had two hours to myself yesterday as I waited for our daughter to complete her Drama Class. I sat out in the fresh air and flipped through two of my raw recipe books daydreaming about all of the meals and snacks I wanted to create.

Since I decided to add even more fresh juices into my diet this year I just had to try one this morning from the book mentioned above. It was inspired by Stephanie's "Post-Workout Replenisher" recipe on pg. 131. Her recipe calls for apples, carrots and celery. I chose to throw in a large handful of organic flat leaf parsley. It doesn't make a pretty juice but boy is it delicious.

Would You Drink This?

The orange of the carrots and the green from the parsley created an ugly brown color. Drink this one slowly, it has quite a bit of parsley and I have read that too much parsley too fast can make some people lightheaded. I actually guzzled it right down, it was so good, and I felt great. I wanted to add the parsley to benefit from its large amount of chlorophyll which aids in the cellular uptake of oxygen. In her book, Stephanie warns against consuming more than 4 to 6 ounces a day of pure parsley juice. Parsley has natural kidney-cleansing properties and can be a potent diuretic. I only use the amount seen in the pic above when I juice with parsley. I have more of a problem when I add too much beet juice to my fresh juices. I have to be very careful with beets, using only a very small slice.

When dinner time rolled around, two of the kids wanted to help Mommy make the salad. I kept it basic so they could get right in and help. We made a fresh salad with organic romaine, red bell pepper, grape tomatoes, and Mom's fresh broccoli sprouts. Here are my little raw chefs in action:

In Go the Broccoli Srouts

Ta-Dahhhhh

+JMJ+ Today I am grateful for little helping hands in the kitchen! I love you guys. XOXOXO

Super Simple Raw Portobello Recipe

              RAW Portobello Salad
I found two different sources of information on portobello mushrooms and have shared the info here:

About Portobello Mushrooms
Source: http://www.gourmetsleuth.com/Articles/Produce-638/portobello.aspx



"Portobello, pronounced [por-toh-BEHL-loh]The portobello also called portabella is really simply a brown crimini mushroom in disguise. Evidently the usage of the two words "portobello vs. portabella" is simply an issue of a marketing brand. Once the little brown crimini grows up to be about 4" - 6" in diameter he is deemed to be a portobello.


And How It Got Its Name


A brown crimini mushroom is a juvenile portobello. There as many theories on the heritage of the name as there were for why is a Flatiron steak called a Flatiron steak! We referred to Elizabeth Schneider's vegetable bible "Vegetables from Amaranth to Zucchini" for some truth and learned that the only information available is theory. It seems that there are as many "origins" as there are experts to quote them. Here are some of the main ones:


Named after Portobello Road in London which has many high end antique shops and other fashionable establishments.


Named after a T.V. show called Portobello


The portobello in Northern Italy is called "cappellone" which means "big hat".

The most important thing to know is that it is a big brown mushroom. Its little brother (crimini) is a little brown mushroom.


Buy And Store


Select plump firm and solid mushrooms. Avoid the limp or dried looking ones. They should not be shriveled or slippery (which indicates decomposition). The mushroom should have a nice earthy smell.
Remove the mushrooms from any wrapping and spread on a tray and cover with paper toweling. Don't moisten the toweling or the mushrooms and place them in the refrigerator in an area that allows the air to circulate. Avoid placing any other items on top of them. The mushrooms should keep about 5 - 6 days. "

portobello photo by: gourmetsleuth.com

Portobello Mushrooms Nutritional Info.

(source: http://www.truestarhealth.com/Notes/1889001.html)
Nutrition Highlights
Portobello mushroom (raw), 100g
Calories: 26
Protein: 2.5g
Carbohydrate: 5.1g
Total Fat: 0.2g
Fiber: 1.5g
*Excellent source of: Niacin (4.5mg)
*Good source of: Potassium (484mg), and Selenium (11mcg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

When I desire a "meaty" meal I reach for a thick portobello mushroom. Today I wanted a super simple and quick dinner that I could get on the table in less than 5 minutes! Here it is in all its simplicity:

Raw Portobello Salad
1 large portobello, cleaned and sliced
organic baby spinach
1/2 of a sweet onion thinly sliced
3-4 sundried tomatoes, thinly sliced
red radish sprouts
Assembly:
Place the spinach onto a dinner plate, top with the onion, sundried tomatoes, sliced portobello and lastly the radish sprouts. Top with a drizzle of this dressing I found posted on The Sunny Raw Kitchen:
Tomato Dressing

Posted by Ingrid on Natural Living Cuisine
PREP: 5 Minutes TOTAL: 5 Minutes
2 medium tomatoes, chopped
¼ cup cold pressed extra virgin olive oil
2 tablespoons apple cider vinegar
2 cloves garlic
1 teaspoon celtic salt
1 teaspoon fresh cracked mixed pepper
1 teaspoon Hungarian paprika
Put all ingredients into the blender, except olive oil, and blend until mixed. While blender is still running slowly pour in olive oil, blend until mixture is creamy. Store in salad dressing bottle and refrigerate. Keeps about 5 days. Shake well before serving.
Makes about 1 1/2 cups
Enjoy!

+JMJ+Today I am grateful for learning about a quick and effective exercise routine I can do this new year as I continue on my path to health and strength; 4 min cardio--awesome! I can handle that.

MY BLENDER BROKE! Patience Like a Farmer and a Green Smoothie

MY BLENDER BROKE!
I had said before that once my blender breaks I will invest in a Vitamix or Blendtec--guess I need to start saving my pennies.My blender broke on New Year's Day. Did I scream? No. Did I get upset? Yes. Should I have been calm? Yes. Over reacting is something that can get the best of me. It is an evil that I struggle with everyday. But it is something that I will conquer! All of this brings me to this, something that has been on my mind. And then I will get to the green smoothie! :) PATIENCE, keeps repeating in my mind. STOP JUDGING, keeps repeating in my mind. How quickly I fall. I have been trying to work on having patience and being non judgemental all last year and it looks like this new year I will still be working them.


A few weeks ago I was strongly pierced by these words, a reminder of the things I need to work on this year. Here they are so that I can reflect and ponder them:
James 5:7-10
"Be patient, therefore, brothers, until the coming of the Lord. See how the farmer waits for the precious fruit of the earth, being patient with it until it receives the early and the late rains.You too must be patient. Make your hearts firm, because the coming of the Lord is at hand. Do not complain, brothers, about one another, that you may not be judged. Behold the Judge is standing before the gates. Take as an example of hardship and patience, brothers, the prophets who spoke in the name of the Lord."
HAVE PATIENCE, STOP JUDGING, STOP COMPLAINING, LOOK FOR THE LORD and LEARN FROM THOSE WHO HAVE COME BEFORE US.
These are the messages that I am hearing and I will try my hardest to follow these words and live them each day. It is going to be difficult, as I fall easily, but it is something very important that I must work on and I am confident that God will give me all the graces and blessings I need; all we need to do is ask for them!

So what do you do when your big blender breaks?? You pull out the small blender!
 

It takes time and patience. First I add the frozen fruit and then top it with some nut mylk. Put a few banana slices on top and wait! Wait for the frozen fruit to soften so I can begin blending it with this junky blender, I mean with this wonderful little blender that I am grateful to have because I can still make my green smoothies!! See, I am doing better already. Patience, it's a virtue.
Next go in the greens, organic spinach today and some hemp protein powder.

And lastly, add a drop of almond extract. Man was this delicious! I am very calm and happy now.

        ENJOY!

Cherry Green Smoothie
1/2 C frozen pitted dark cherries
1/2 C nut mylk of choice
1 small fresh banana
1/2 of a frozen banana
1 T hemp protein powder
large handful of organic spinach
1 drop of almond extract
Blend till creamy in the blender, any blender that you are blessed enough to have!!
+JMJ+ Today I am grateful for my personal size blender. Need I say more?