ABC Juice

 

Apple Beet Celery Juice

 

5lbs of Apples
1 Bunch of Organic Red Beets
3 Bunches of Celery
Unsulfured Baking Soda

 

 

This is a powerful combination that is great for blood pressure and inflammation reduction. They are similar but not actually the same! Your blood pressure actually reflects the state of your lymphatic system and kidneys.

The baking soda cleans the dirt, sulfur and wax from the produce and adds alkalinity to the water.

Soaking in water adds a little fluid, remember how our grandparents soaked potatoes prior to cooking them?  The process swelled the potatoes to ensure that they were tender. Similarly, this increases the volume of the juice a tad bit.

Soak product in water & baking soda solution for about 2 hours.

You will want to juice them independently and then mix them to taste.

The stems from the beets can be juiced or you can trim them if you prefer.

The beets have an earthy taste, just not as bad as a mouthful of dirt when missed with the apples and celery!

You can click on the hyperlinks for the health benefits of each ingredient.

Beets will stain surfaces including clothing and skin, your stool will be colored so don’t be alarmed with the change in color.

Orange Marmalade Juice

 

Fresh Orange Marmalade Juice

 

1 5lb bag of navel oranges

1 5lb bag of tangelos

2 3lb bags of blood oranges

2-3 bags or mandarin oranges

1 piece of Ginger

 

Wash the fruit, peel them, then run them and the ginger through the juicer.

You can drink the juice, add it to smoothies or make ice cubes or popsicles.

SeRena’s Vegan Spaghetti

 

SeRena’s Vegan Spaghetti

 

1-Spaghetti Squash also known as “Angel Hair Winter Squash”

1-Eggplant

1-Red Onion

1-Yellow Squash

1-Zucchini

1-Tall Glass Bottle of Tomato Puree

1-TSP of Coconut or Grapeseed Oil

Garlic to taste (I like a lot to keep vampires away!)

Italian Seasoning (Basil, Marjoram, Oregano, Rosemary, & Thyme) to taste

Dulce to taste

 

Cut spaghetti squash in half. Remove seeds, then discard or save them for planting season. Brush a little oil on the spaghetti squash then sprinkle some dulce and Italian seasoning on it.  Put enough water in the bottom of the pan to keep the squash from burning then place the squash in the pan flesh side up. Bake at 400 degrees for at least 40 minutes. You can also roast the squash in an air fryer per its instructional guide’s time and temperature.

The size of the vegetables should reflect what you like most and/or the capacity that you want…small for a small portion or larger for more.  I keep the skins on the eggplant & squash, you can peel them if you don’t like the skin.  Cut, dice or slice the vegetables however you like them. Coat a pan with a little oil and cook the onions and garlic until soft.  Add the eggplant and squash, cook for about ten minutes.  Add the tomato puree and seasonings to the vegetables and cover. Stir periodically to keep food from sticking. You can add celery juice or water if the sauce gets too thick. Cook until done to desired consistency.

When the squash is cooked, use a fork to break up the squash and place some on a plate and top with the sauce. You can also cut the squash in half and place a piece on a plate with the skin and top with the sauce but don’t eat the skin from the spaghetti squash.

Options-Instead of Italian seasoning, try other flavors like Advieh, Berbere, Curry, Herbes de Provence, Jerk, Masala, Pumpkin Pie Spice, etc.

Pairs well with homemade herbal iced tea.

Chicken and Broccoli Rabe Soup

                              

Broccoli Rabe

Grapeseed Oil

Chicken

Garlic

Onion

Pepper

Sea Salt

Vegetable Broth

In this recipe, there are no measurements because you should put as much
or as little of whatever you like in it.  Making it with lots of love in your
heart, mind and spirit will make it taste great regardless.  

My grandmother usually cooked without measuring unless she used her 

hands and she was an excellent cook.  

I like to cook with the minimum amount of work and tools to keep the
kitchen neat and easy to clean so we will add enough canola oil to coat
the bottom of a stock pan.  Add diced onions and sliced garlic to sauté.
Now add diced chicken, salt, and pepper and cook until almost done but
brown on the outside.  Then add the broccoli rabe and mix it with the
other ingredients.  Cook for about 5 minutes and then add the entire
container of vegetable broth and simmer for about 15-20 minutes or
until the broccoli rabe is tender.

In this soup, you’ll notice that the bitter taste of the broccoli rabe will
mellow out.  In a pinch, you can use frozen onions, broccoli rabe and
other vegetables if you wish.  You can also use canned chicken but
keep in mind that there is quite a bit of sodium in canned meats
so you should diminish the salt used to season the soup.

Optional add ons: cubed potatoes, rice, dash of curry powder, 

sprinkling of drunken goat cheese.

Keep in mind that freshest is the best.  You should get a minimum of 4 servings.

Yummy Kim Chi Meatloaf

2 lbs. Ground Meat
1 pkg. Margaret's Artisan Roasted Garlic & Chives Flatbread
1 cup Baby Spinach
1/2 cup Cheese Garlic Croutons
1 Egg
1/2 cup Korean Kim Chi Marinade by Cindy's Kitchen
1 Small Red Onion-Chopped
1 tsp Mrs. Dash
1/2 tsp Nature's Seasoning

Crush flatbread & croutons.  Mix dry ingredients well.
Season meat with Mrs. Dash and Nature's Season.
Mix flatbread & croutons into meat.  Mix in onions
and egg.  Add baby spinach and place in a loaf pan.
Cook at 325 degrees for about an hour or until desired
wellness.  Once meatloaf is cooked, pour Kim Chi
marinade over top and return to over for 10-15 minutes.

Remove from oven and let cool for a few minutes before
serving.  Tastes great with whipped mash potatoes & salad.

Red's Chunky Chilli

As little girl, my father held many jobs and one of them was as a chef.
I remember the times he would take me with him because I was never
hungry and I was blessed to eat whatever I desired.

My father has always had the knack to just throw some stuff together
and it turns out like a gourmet meal.  Family and friends often fight to
get their share of the meal.  This chili is inspired by his skills. Thanks Dad!

2 Pounds Ground Beef
2 Large Tomatoes
1 Large Onion
3 Cloves Garlic
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Bag Frozen Corn
2 Cans Beans-Kidney, Black or Navy
2 Can crushed tomatoes
1 Teaspoon Chili seasoning
1/2 Teaspoon Fresh Ground Pepper
Shredded Cheese
2 Cups Cooked Basmati Rice


Cook ground meat with 1/2 of the onions and all of the garlic.
Add the pepper and chili seasoning.  Add the crushed tomatoes,
beans & simmer.  Cook the rice in a separate pot according to
package instructions.  Once the chili has simmered for about 30-45
minutes.  Add the frozen corn and the rest of the vegetables, cover
and cook for at least 10-15 minutes.

Place a scoop of rice in the bowl, add the chunky chili and top with
grated cheese of your choice.  Try something different like raw goat
cheese in various flavors or sour cream and chives to top it off.

You can also substitute the ground beef with ground chicken, turkey
veal, lamb, venison or even meat free crumbles. Add hot peppers to
make it spicy.

Kaya's Hot Cocoa

1 Tablespoon of cocoa
2 Tablespoons of vegan sugar
8 ounces milk
1 drop of vanilla extract

Mix cocoa and sugar in coffee/tea cup.
Heat milk and vanilla.  Pour a couple of
teaspoons of heated milk in the cocoa and
stir until it forms a paste/sauce.  Add the
rest of the milk and serve while warm.

Sprinkle cocoa on top of whipped cream or
marshmallows for a garnished treat.