Recipe

Recipe – Garlic Penne Noodles

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3 cups uncooked penne pasta

½ large bulb garlic

1 medium onion

1 12.3 oz. Mori-nu extra firm tofu

Cashew milk

Salt to taste

Cook noodles according to directions on box. Chop ¾ of onion and sauté. Add to drained cooked noodles. Blend remaining onion, garlic, salt and tofu together. Add cashew milk to create thin to medium sauce. Garlic, onion, and salt should be strong in the sauce. Pour sauce over the noodles and allow to set overnight to best absorb flavor. Add cashew milk if needed to moisten noodles, and bake at 350 degrees until thoroughly heated.

Recipe – Corn Potato Leek Chowder

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Ingredients

1 medium onion, diced

2 stalks celery, diced

4-5 cups Yukon potatoes, diced

1 tsp. paprika

6 cloves garlic, minced

2 cups vegetable broth, divided

2 cups almond milk, unsweetened

3 cups corn, frozen or fresh

2 tsp. nutritional yeast, or to taste

1 tsp. salt, or to taste

1 cup cashews, soaked in water two hours

1-2 medium leeks, sliced

Process

In medium stockpot sauté onion and celery in small amount of water or oil for seven minutes. Add potatoes and paprika; sauté seven minutes, stirring occasionally. Add garlic; cook one minute. Add one cup broth, almond milk, corn, nutritional yeast and salt. Simmer, covered, for 15-20 minutes or until potatoes are tender. Drain and blend cashews and one cup broth until creamy; add to potatoes. For a creamier texture, blend half of potato/corn mixture; add back into pot. Stir in leeks; heat 2 minutes. Warm and satisfying!

Recipe – Parmesan Cheese, Delicious and Simple

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Ingredients

1 cup raw almonds (or cashews)

½ cup nutritional yeast

3/4 Tbsp. Herbamare, (herbed sea salt) more or less or salt-free seasoning if preferred.

 

Process

Combine all in food processor with “S” blade and process until powdery texture (or blender). Yummy! Use on spaghetti, popcorn, steamed veggies, etc.

Recipe – Tangerine Maple Cashew Cream

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Tangerine Maple Cashew Cream

Ingredients

1 cup raw cashews, soaked for 30 minutes in water to cover

1 cup fresh squeezed tangerine juice

2 tsp. pure maple syrup

Process

Drain cashews. Place in blender with tangerine juice and maple syrup. Blend on high until mixture is smooth and creamy. Drizzle over a fresh fruit salad, cooked cereal, waffles or toast.

Recipe – Granola Crumb Crust

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3 cups ground Granola

2 tsp. Cinnamon Substitute

2 Tbsp. Oil

4 Tbsp. Water

2 Tbsp. Honey

Blend 2 cups of Granola on high until fine. Repeat until there are 3 cups ground. Put granola in a bowl and add remaining ingredients. Mix well. Add honey if unsweetened granola is used. Shape into a 9-inch pie dish or the bottom of a 9 x 13” glass baking dish. Bake at 350 degrees for 30 minutes.

Recipe – Couscous Salad

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5 cups cooked couscous

2 cups thinly sliced celery (leaves included)

1½ cups finely diced onion

2 cups slices olives

2 cups diced tomatoes

2 cups finely diced red pepper

½ cup finely cut fresh cilantro

2-3 Tbsp. cumin

1 tsp cayenne pepper

1½ tsp salt

¼ to ½ cup extra virgin olive oil

Follow cooking instructions on couscous box. Add olive oil and seasonings. Allow to chill thoroughly. Add chopped vegetables and serve.

Recipe – “Curried” Vegetable Soup

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Recipe – “Curried” Vegetable Soup

1 medium onion, chopped

3 cloves garlic, minced

2 Tbsp. olive oil

1 can coconut milk

6 cups water

2 tsp. ground cumin

1 tsp. anise seed, ground or whole

1 tsp. ground ginger

1 tsp. coriander

1 Tbsp. onion powder

½ tsp. garlic powder

1 tsp. turmeric

¼ tsp. cayenne (or to taste)

2 Tbsp nutritional yeast flakes

2 tsp. salt

6 cups Californis Blend Frozen Vegetables, or other vegetables of choice

Directions: Sauté onion and garlic in olive oil until lightly browned. Add remaining ingredients and cook until vegetables are slightly tender, but still bright in color. Serve “as is” or over cooked brown rice or noodles.

Food – Gallstone Treatments

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From “Back to Eden” by Jethro Kloss

Several years ago, I witnessed something that as a registered nurse was hard for me to believe. An elderly friend of mine suffered a severe attack of gallstones. She believed in natural remedies and wanted me to help her treat the gallstones naturally. I researched natural treatment of gallstones and found a complete treatment protocol in Jethro Kloss’s book, Back to Eden, so after discussion with my friend, we chose to follow the protocol as outlined by Kloss.

As I said, the results were amazing, with my friend passing hundreds of small softened stones. The pain went away, the jaundice disappeared, and the fever decreased to normal. I was truly expecting my friend to require surgery, but God blessed and the problems resolved with faithful natural remedies and prayer. Praise God!

  1. In the absence of severe pain, give an enema, preferably of catnip tea.
  2. Apply hot fomentations of lobelia and hops over the right upper abdomen or liver area. In the absence of the herbs, just use hot fomentations.
  3. Do a hot footbath and drink a cup of hot tea as soon as possible. The tea would be made of equal parts of hyssop, gentian root, skullcap, and buckthorn bark. Complete instructions for making and administering this tea may be obtained from Back to Eden.
  4. One-half hour after taking the tea, take 4 ounces of olive oil and 4 ounces of lemon or grapefruit juice beaten well. You should then lie on your right side with your hips elevated on two pillow.
  5. Finally, a thorough massage under the right ribs, rubbing toward the center of the body will help facilitate the passage of the gallstones. This massage and the use of the oil and juice drink should be done three days in a row.
  6. It is important to have an alkaline diet during this time, using orange, grapefruit, and unsweetened pineapple juice. The potassium broth recipe is alkaline and highly nourishing, and should also be used.
  7. Other references that I have researched also stressed the importance of keeping the bowels moving freely, and suggested a daily enema, which we did after the massage.

RECIPE – Potassium Broth

2 cups bran

1 cup oatmeal

4 quarts water

2 large onions

2 stalks celery with leaves

½ bunch minced parsley

4 medium potatoes

2 vegetable oysters (a Mediterranean herb)

2 large carrots

Mix the first 3 ingredients and soak overnight. Beat up with an eggbeater and strain through a fine sieve. Thoroughly wash and thinly slice the potatoes, carrots, onions, celery, parsley, and vegetable oysters. Cook there in the bran/oatmeal water. Let simmer in a covered kettle until the vegetables are done. Mash up vegetables and strain again through a fine sieve.

Recipe – Tabouleh Salad

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1 ½ cups bulgar wheat

1 ½ cups boiling water

¼ cup extra virgin olive oil

⅓ cup fresh lemon juice

1 cup finely chopped onion

½ cup finely chopped fresh parsley

2 cups diced tomato

1-2 cloves crushed garlic

14 chopped fresh mint leaves

½ -1 tsp. salt

Option: Add diced cucumbers and sliced olives for slight variation.

Pour boiling water over bulgar wheat in a mixing bowl. Set aside to cool. Mix remaining ingredients and toss with cooled bulgar wheat. Chill several hours before serving. Adapted from Cooking vegetarian for Normal People, Transition to Vegan by Mindy Breckenridge.

Recipe – Brussels Sprouts with Onions and Garlic

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Ingredients

½ lb. Brussels sprouts, ends trimmed, halved (or quartered)

1 yellow onion, diced or cut into strips

3 cloves garlic or more, minced

 

Process

Place the onions and garlic in the bottom of a pan, and top with the Brussels sprouts.

Cook uncovered on medium heat until the onions begin to sizzle and steam.

Cover the pot; turn the stove down to very low and let cook for about 45-60 minutes.