Wholebodyhealing44

Health & Wellness through Joy & Awareness


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Black Bean “Spaghetti”

Black Bean Pasta

This will be a very short and quick post. Something I wanted to share with anyone who is Gluten Free. I have discovered another Gluten Free alternative for pasta!! It is amazing and tastes so good!! It is Organic Black Bean Spaghetti by Explore Asian. The only ingredients in this product are Black Beans and water.

All you do is bring your pan of water to a boil, drop the pasta in and once it starts to boil again let it cook for 6 minutes and it comes out *P*E*R*F*E*C*T*…You can mix in veggies like mushrooms, lightly steamed broccoli, raw onion or any other veggie that you like and Enjoy!! OR you can add tomato sauce!! So good! This pasta has a texture that is unexplainable and addicting!! I hope you give it a try….it is sooooo worth it 🙂

Until next post…Love, Health and Peace
Roxanne


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Adzuki Sweet Potato Veggie Burgers

AdzukiBB2

I have been experimenting with Adzuki beans recently, trying to make my own Veggie burgers instead of buying the frozen packaged ones. The first batch I made tasted awesome, however, they turned into a flat mass in my fry pan. Tonight I did it! They came out amazing and kept their shape! This recipe can be easily transitioned to Vegan simply by leaving out the cheese.

Ingredients:
2 cups cooked adzuki beans cooled
1/2 cup boiled, mashed and cooled sweet potatoes or yams
1 cup sautéed sliced Mushrooms-cooled (about 2 cups raw will cook down to
1 cup)
1 medium onion diced
4 oz. organic cheddar cheese shredded
1 tsp. curry powder
1/2 tsp. granulated garlic
1 tsp. horseradish
4 turns of black pepper
4 shakes sea salt
3/4 cup homemade Ezekiel bread crumbs (***easy to make directions listed below )
3/4 cup **brown rice flour
** you can substitute any type of gluten free or regular flour.

Directions:
Mix adzuki beans, sweet potatoes, curry, garlic, horseradish, black pepper and salt together. Once well mixed (I used a fork to start with and then dug in with my hands!) add onions and cheese and mix. Last add the bread crumbs and flour and mix with hands. Once everything is well mixed form into burgers. This recipe makes 9 burgers medium to large in size. They freeze very well and I usually fry half and freeze the rest.
***For Ezekiel bread crumbs I just put the crusts that I have saved from 4 loaves of bread onto a cookie sheet and put in the oven @ 200 degrees for about 2 hours. Then I put them into my Blendtech for about 30 to 40 seconds and voila homemade organic sprouted breadcrumbs!!
Until next time…
Peace, Love and Health…
Roxanne


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GF Bread

GlutenFree1

GlutenFree2

This recipe is amazing..instead of buying your gluten-free bread for over $5 a loaf you can make it. I say scratch is always better because you know exactly what is in it. I find tweaking recipes is one of my favorite things to do. This bread comes out light and airy. Kind of like Italian bread without the gluten. I wish I could say this recipe is mine but it is not. My sister Theresa sent it to me along with pictures of how it turned out…WOW…all I can say is AMAZING! And the amazing creator is Kim…I have put her Blog addy in at the bottom so that you can visit her and see all of the wonderful recipes she has to offer:)
Now for the awesome recipe:

Kim’s GF DF Whole Grain Bread ~ Simplified Version

1 1/3 cup water (heated*** – see note)
1/4 cup coconut oil
1/4 cup honey
3 lightly beaten eggs
1 1/2 tsp salt
1 cup teff flour – ivory or dark (May also use brown rice flour, quinoa, buckwheat, amaranth, millet)
1 cup sorghum flour (May also use 1 cup of millet, buckwheat, quinoa, amaranth)
1 cup potato starch
1 slightly heaping T xanthan gum
2 1/4 tsp – 1 T dry active yeast (Start with smallest amount and if you didn’t get the rise you wanted try more next time)
2 T ground flax seeds

sesame seeds and flax seeds for top
From Kim:
The directions are the same as in my original recipe. I don’t always take the time to sift but you get a better blended loaf if you do. I also add a few more flax seeds and sesame seeds to the top of the batter after I pull the paddle out of the bread maker just to make it prettier although I didn’t do that in the loaf shown. I am also told that this bread can be done with egg re-placer if you are allergic to eggs. It can also be done completely rice free or not depending on what you want. The recipe is really flexible. Try this. Eat and be happy!
*** Most bread recipes tell you to heat your liquid to body temperature for the benefit of the yeast. If you do that you also have to make sure the rest of your ingredients are room temperature. I hear of other gf cooks waiting around for their eggs etc to come to room temp before baking. When I make this bread I do it in approximately 5 minutes, start to finish. So I heat my water until it’s really hot but not boiling (1.5 minutes in the microwave). I use eggs right out of the fridge combined with the rest of the wet ingredients and add the water. I have never had a problem with this method. By the time the yeast actually comes in contact with the liquids everything is the right temperature. The possibility of scrambling your eggs does exist though if your water is too hot.

My sister Theresa got this recipe from http://gfrealfood.com/2009/06/10/kims-gluten-free-dairy-free-whole-grain-bread/
Thank you Kim 🙂
Tweaking is the key. Add some garlic or onions or whatever spice you might be partial to..I just love curry 🙂
Until next time…
Love, Peace and Health!
Roxanne


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Nutrition and Healing with Whole Foods – My Kelp Noodle Recipe

I’ve been interested in nutrition and healing through whole foods and have been doing my own research for over 25 years. At this moment I am taking a Vegetarian Nutrition course so that I can learn what it is that Vegetarians need to have a fully rounded nutritious diet that is not lacking in any vitamin or mineral. When I use the word diet I actually mean Food plan…or Life style…not just a “I need to lose weight so I’m going to starve myself for just so long and then stuff myself and gain all my weight back” plan. A food plan or Life Style is eating in a way that will nourish you and leave you satisfied.
In January of 2013 I will be starting classes with the Institute of Integrative Nutrition. My blog is going to change a little bit from Crystal Healing and Crystal information (I will still from time to time give information on Crystals, Minerals and Rocks!) to nutritional information and recipes…lots of recipes! Integrative Nutrition has already taught me that it is not only diet that brings health but a concept called “Primary Foods” which includes all aspects of life.
Today I would like to pass along to all of you a recipe that I created with Kelp noodles. A wonderful miraculous little noodle that has only 18 calories for a whole bag but is very nutrient dense! I just love them because they are so versatile and there is NO COOKING 🙂 These noodles are clear, crunchy and all you have to do is rinse them and add a sauce or dressing to your taste. They will pick up the flavor of whatever you add. If you put them in your homemade soup the noodles will lose their crunchiness. With Muir Glen tomato sauce I found that they have the consistency of spaghetti and they are Gluten Free. Just soooo delicious and Healthy!!
With a few simple changes this recipe can be made Raw…

Before I give you my recipe I would like to share some nutritional information.

The health benefits of Kelp noodles are amazing and here is a link that will explain them:
http://www.livestrong.com/article/273227-what-are-the-health-benefits-of-kelp-noodles/

Health Benefits of Cabbage:
Cabbage ranks right up there with broccoli, cauliflower, and brussels sprouts with a reputation for fighting cancer. It’s also a good source of vitamin C, fiber, potassium, and other nutrients. Cabbage also offers a major payoff — the fewest calories and least fat of any vegetable.

From green cabbage you’ll enjoy a fiber boost and a respectable amount of vitamin C. Two types of cabbage, savoy and bok choy, provide beta-carotene — an antioxidant that battles cancer and heart disease. For those who don’t eat dairy products, bok choy is an important source of calcium, which may help prevent osteoporosis and aid in controlling blood pressure.

The phytochemicals in cabbage, called indoles, are also being studied for their ability to convert estradiol, an estrogen-like hormone that may play a role in the development of breast cancer, into a safer form of estrogen — powerful incentives to add cabbage to your diet.

Health benefits of Carrots – http://www.care2.com/greenliving/10-benefits-of-carrots.html
You can make this recipe with a number of different veggies…whatever you like and use or make your own dressing on it!! Be creative!!

The Health benefits of Broccoli: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=9

This is my recipe and as I rarely measure anything the measurements are approximate, this recipe serves 1:

1/2 bag of Kelp Noodles
Green Cabbage – 1/4 to 1/2 of a small head sliced into strips
Broccoli – lightly steamed 1/2 cup
Carrot – (raw) julienne or slice with a potato peeler about 1/2 cup
2-3 Tbs. of Tamari Sesame dressing (at 20 calories per Tbs. you can’t go wrong)

First I rinse the Kelp noodles, cut them up and then put them aside in a glass bowl.
I saute the cabbage (with olive or coconut oil about 1/2 Tbs.) until it’s tender (about 10 min. on medium high) I love my cabbage tender. At the same time I lightly steam (3 min) Broccoli florets about 1 to 1-1/2 cups.
I peel my carrots and then with the potato peeler cut up quite a bit (1/2 cup) and put it in the bowl with the kelp noodles.

When everything is done I take the cabbage and broccoli add it to the kelp and carrots, mix it up and add 3 Tbs. of the Tamari Sesame dressing and eat. This is just so good that I moan through the whole bowl 🙂

Be adventurous and add your own favorite veggies: spinach, green beans, water chestnuts or mushrooms, just a few ideas!

I hope you will try this recipe either my way or in your own creative way and let me know how it turns out…
Until next time
Love, Peace and Health
Roxanne