Bike Riding to Oshkosh

Mary and I rode our bikes  from Larsen to Fratellos in Oshkosh on Saturday 7/27/13. It was a grueling 26 mile bike ride. The week before we rode in Green Bay, on the Fox Cities State Trail, 30 plus miles and it was a piece of cake.
It was cold and windy, Saturday, plus a path that was just barely OK.  Two or three years ago we rode this path starting at our homes which was 50 miles round trip, and we did just fine.
We are spoiled riding to Clayton going down the American Drive Trail  which is all paved plus the Green Bay Trail which is paved most of the way. This was hard work. There were very few people biking yesterday because of the wind and cold. And oh so many hills.

Oh Yes, Fratellos!!!  We stopped for a veggie pizza-oh so very good. I don't drink coffee but had some decaf just to warm up.

Even though it was hard work, I am so glad we did it. :The young lady who took this picture was one of the few people on the path. She is coming to CHIP this fall. Don't ask me how that came about , but it did. So cool!!!

Curried Lentil Cashew Burgers

I found this recipe on the Live Well Network, and decide to make it after church today.

As you can see it actually looks like a hamburger.  I do not have any greens on my burger as I do not want to go in my garden to get greens in the rain.

 I have a wee little bun under the tomato and burger. It turned out to be very tasty.

Ingredients:

1/2 cup unsalted cashews or walnuts

2 tablespoons coconut oil-optional

4 cups sliced portabella mushrooms-chopped

1 onion chopped

1 clove garlic-minced-I used 3 cloves

1/4 teaspoon each salt and pepper-I used no salt and increased the pepper

about 1 full cup cooked and drained lentils-I used red lentils.

1 tablespoon curry PASTE-this has a tendency to be very salty so I used 2 teaspoons of paste.

1/4 cup dry bread crumbs-I used Panko Bread Crumbs-low sodium.

1 teaspoon dried coriander-go easy, I used a whisker less.

Verna added 1 Tablespoon dried parsley.

Directions:

Toast cashews in a dry skillet over medium low heat until fragrant. Transfer to food processor and process until somewhat fine crumbs.

Saute onion and garlic until translucent. 3-5 minutes.

Add chopped portabella mushrooms and continue sauteing about 5 minutes.

Remove from heat.

Put lentils and curry paste in food processor to blend.-Just a few pulses. add to mushroom mixture.

Stir in processed cashews, bread crumbs and coriander to mushroom mixture..

Mix well. The recipe did not call for this, but I did refrigerate the mixture for about 45 minutes. By doing this the patties just hold together better.

The recipe called for shaping the mixture into 4" patties, 1" thick. I made them much smaller to fit on a smaller bun. Also when they get too big, they don't always hold together very well.

In a small amount of coconut oil fry patties until crispy and nice and brown. About 4 minutes on each side for the small patties and 8 minutes on each side for the larger patties.

Serve on bun with tomato, greens of choice and some onion.

I am in the process of freezing all but one patty which I had for lunch.

Give these a try, I think you will really enjoy them.

What is in the Chicken that you eat?????

Follow on Facebook Follow on Twitter Forward to a Friend "Let juice be your medicine, and your medicine be your juice.”   Books to Help You Shape Up My latest book "The Juice Lady's Big Book of Juices and Green Smoothies" and "The Juice Lady’s Turbo Diet" will help you get in shape after the holidays. Also,  "The Juice Lady’s Living Foods Revolution" and "Juicing, Fasting, and Detoxing for Life" make great companion books.   Brenda's Story of Hope When my husband began reading the January, 2013 issue of Charisma, he said to me, “You might be interested in this article.”  It was “Get Juiced!” by my new-favorite-person-in-the-whole-wide-world, Cherie Calbom!! As soon as I read her article, I ran to my laptop to Google the Juice Lady.  I promptly ordered five of her books and a juicer.  I devoured a couple of the books as soon as they arrived.  But one book - The Complete Cancer Cleanse – just sat on my desk unread.  I wasn’t even sure why I had ordered it.  I was not dealing with cancer and no one in my family had cancer either.  I would soon find out why. In early March, my son called with a diagnosis of Stage 3 cancer in his lymphatic system.  At that point, I knew why I had ordered “The Complete Cancer Cleanse” from Cherie.  I over nighted it to my son and he immediately made a dramatic lifestyle change to juicing and raw foods.  Soon after, he interviewed Cherie for his radio show.  She recommended a visit to the Optimum Health Institute (OHI) of Austin or San Diego.  Well, it turns out the “Austin” location is really Cedar Creek, just 26 miles from my home!  All of a sudden, an opening came available and Jeff flew in for a week at OHI. I am convinced the chain of events from Charisma to juicing to OHI played a major role in my son's recovery.  All the glory and praise to God for that! I was so inspired by Cherie’s own story that I had a “juicing” party last month and challenged the ladies to consider juicing.  By then I had seven of her books and spread them all out on the counter for my girlfriends to review.  They all loved the various juice recipes.  Some went out the next day to purchase a juicer.  One lady said she was going to retrieve her dusty juicer from the top shelf and USE it!  I am juicing twice a day, and I feel energized and have lost 2 dress sizes. What’s Really in Your Chicken Sandwich? by Console & Hollawell One of my readers sent this article, which I thought was timely especially since in March President Barack Obama signed H.R. 933, which contained the Monsanto Protection Act even though more than 250,000 Americans asked him to veto this bill. The meat we eat is a mishmash of the political, practical, economic, and spiritual. Our taboos about protein vary by geography, even by household. Some eat pork, some don’t. Others serve camel as a delicacy – a tradition that would make many Americans faint from the cultural shock. We draw the line on what we put in our bodies in strange, often contradictory, places. Consumers decry the hazards of processed meats in one breath while complaining about the high price of fresh product with the next. Parents scream, “If only the good stuff was affordable, then our children wouldn’t be comically obese!” Is that the reason? Perhaps our perception of the ingredients inside the proteins we eat is a symptom of conditioning, a kind of advertising voodoo. How would our opinions change if we confronted the ingredients in the meats we eat? Would we care? The Scandalous Evolution of Animal Protein Americans consume 31 percent more processed foods than fresh food, according to a 2010 article in the New York Times. We also ingest more processed meals than just about any other industrialized nation. Japan eats a higher percentage of ready-to-eat meals, the data suggests, though these products of choice tend to be near-fresh items such as seafood or dried seaweed. On the whole, healthier options than what U.S. residents choose to put in front of them. Doctors agree that diets with high amounts of processed foods, which contain large quantities of fat, salt, and sugar, lead to increased rates of heart disease, diabetes, and obesity. Processed animal protein, including meat and dairy, contributes the lion’s share of manufactured meals that Americans inhale every day. We’re eating a combined 481 pounds-per-capita of this stuff every year, according to the New York Times. We’re literally eating ourselves to death. Questions we should all be asking: what’s actually in these items? Should chicken breast bought in a supermarket really have a list of ingredients? The Tale of the Ballooning PoultryAs early as the 1930s, hormones assisted the food industry by increasing production levels for food companies, according to the Sprecher Institute at Cornell University. Chicken farmers today raise poultry that grows to weigh twice as much as similar birds in 1950, in less than half the time. Hormones, specifically the synthetic estrogen diethylstilbestrol (DES), administered to young poultry and other animals allow them to gain more weight in less time. Shorter life cycles from birth to the frozen food section lead to larger-scale production and higher profits. Then scientists in the 1970s discovered a link between increased cancer risks in those using DES. Food companies promptly phased the compound out of their regular animal “treatment” regiments, but the damage was already done. The processed food industry in the United States wasn’t about the stop its use of synthetic compounds to stimulate growth and production. Today, the U.S. Food and Drug Administration has given approval to six different hormones for use in food production:  estradiol, progesterone, testosterone, zeranol, trenbolone acetate, and melengestrol acetate. Two of those compounds – progesterone and estradiol – are female sex hormones commonly found in prescription birth control pills. What quantities of these chemicals are present in the processed food we eat? According to the Sprecher Institute at Cornell University, there’s no way to measure levels of progesterone or estradiol in animal products because scientists can’t tell the administered portions from what the animal creates naturally. In an Italian study, researchers discovered a link between steroid hormone residues in beef and poultry with breast enlargement in young students – girls and boys. Frankenstein’s Monster in Your Grocer’s Freezer Read the whole article. Berry-Mango-Kale Slushy 1 cup frozen strawberries with caps 1 cup chopped frozen mango 1 cup chopped kale Juice of 1 lime 4–5 ice cubes Combine all ingredients in a blender and process well until smooth and creamy/ slushy. Serve chilled. Serves 2. From The Juice Lady’s Big Book Of Juices and Green Smoothies A Scholarship is Available for the August 4-10 Retreat Thanks to a generous donor, we have another scholarship that is available for the August 4-10 Health & Wellness Cleanse Retreat at the Pecos Monastery.  To apply, you need to tell us why you want to come and to send a copy of your tax return for 2012.  You can email that to cherie@juiceladycherie.com We have 4 spots available for that retreat.  Let us know as soon as possible if you plan to attend.  Call 425-261-8821. Health & blessings,

Green Bean Casserole

I had these green beans in the frig. that I had picked out of my garden. There where not enough to can so I decided to do a green bean casserole. It was so easy as the  soup was basically the flavoring.

I sauteed 1 onion that I chopped in the food processor.
Added some leftover roasted garlic to the pan..
I cleaned and blanched the green beans just for a minute or two. Drained them and added to the onion mixture. I wanted them crisp not soft and icky in the finished casserole.
Mix well.
Add soup mixture which follows:
Put in sprayed casserole dish.
I had a few WW buns in the freezer which I put in my food processor, and processed them to coarse crumbs.
I put these on top of the beans with a couple pats of vegan butter.

A very special friend from CHIP asked If I could convert a can of Cream of Mushroom Soup into something healthy.
This is what I came up with this morning. It really tastes great, but remember cream of mushroom soup tastes great because of all the salt in it. I did add 1 teaspoon salt in this recipe, but would prefer to cut back to 1/2 teaspoon and see how much that changes the flavor.
This recipe would not have all the chemicals or salt of the canned soup in the store and hopefully would taste a lot better.
Verna's version of Cream of Mushroom Soup.

Ingredients:
  1 teaspoons vegan butter plus 2 teaspoons coconut oil
1 onion-chopped
1 8 oz. pkg. of sliced mushrooms
1 roasted garlic or 1/4 teaspoon powder-go easy on the powder
Freshly ground black pepper to taste
1 teaspoon thyme
1 teaspoon salt-go easy
1-1 1/2 cup vegetable broth-low sodium
2 teaspoons Wylers no sodium Chicken Bullion
1/2-1 cup sour cream of choice.
Directions:
Saute onion in heated oil until translucent.
Add sliced mushrooms, continue to saute for a few minutes-2-3.
Add all seasonings.
Add broth 1/2 cup at a time. Cook for a few minutes to thicken. Add liquid as needed
Add Chicken Bullion. Stir well.
If it is too runny you can thicken it with a couple Tablespoons flour. I did not use any.
Add sour cream just before serving.

Comments from Verna:

The reason for the vegan butter plus the coconut oil is for a richer flavor.
Also the roasted garlic would give so much more flavor than the powder.
You could do a soy or rice milk if you like. The sour cream makes it thicker and richer.
I would like to try just a few drops of liquid smoke the next time I make it.-Go easy as it can be wicked if you use too much.

I so hope you enjoy this recipe!!

If you use lots of cream of mushroom soup, I would try doubling the recipe, minus sour cream and freeze it in smaller portions. After thawing and warming the soup I would then add the sour cream.


Bake at 375 degrees for 30 minutes.

OMG these were just so very tasty.

Give this recipe a try. I believe you will love it.

Green Bean Casserole

I had these green beans in the frig. that I had picked out of my garden. There where not enough to can so I decided to do a green bean casserole. It was so easy as the  soup was basically the flavoring.

I sauteed 1 onion that I chopped in the food processor.
Added some leftover roasted garlic to the pan..
I cleaned and blanched the green beans just for a minute or two. Drained them and added to the onion mixture. I wanted them crisp not soft and icky in the finished casserole.
Mix well.
Put in sprayed casserole dish.
I had a few WW buns in the freezer which I put in my food processor, and processed them to coarse crumbs.
I put these on top of the beans with a couple pats of vegan butter.
Bake at 375 degrees for 30 minutes.

OMG these were just so very tasty.

Give this recipe a try. I believe you will love it.

Verna's, Canned Cream of Mushroom Soup, Replacememt

A very special friend from CHIP asked If I could convert a can of Cream of Mushroom Soup into something healthy.
This is what I came up with this morning. It really tastes great, but remembr cream of mushroom soup tastes great because of all the salt in it. I did add 1 teaspoon salt in this recipe, but would prefer to cut back to 1/2 teaspoon and see how much that changes the flavor.
This recipe would not have all the chemicals or salt of the canned soup in the store and hopefully would taste a lot better.

Ingredients:
2 teaspoons vegan butter plus 2 teaspoons coconut oil
1 onion-chopped
1 8 oz. pkg. of sliced mushrooms
1 roasted garlic or 1/4 teaspoon powder-go easy of the powder
Freshly ground black pepper to taste
1 teaspoon thyme
1 teaspoon salt-go easy
1-1 1/2 cup vegetable broth-low sodium
2 teaspoons Wylers no sodium Chicken Bullion
1/2-1 cup sour cream
Directions:
Saute onion in heated oil until translucent.
Add sliced mushrooms, continue to saute for a few minutes-2-3.
Add all seasonings.
Add broth 1/2 cup at a time. Cook for a few minutes to thicken. Add liquid as needed
Add Chicken Bullion. Stir well.
If it is too runny you can thicken it with a couple Tablespoons flour. I did not use any.
Add sour cream just before serving.

Comments from Verna:

The reason for the vegan butter plus the coconut oil is for a richer flavor.
Also the roasted garlic would give so much more flavor than the powder.
You could do a soy or rice milk if you like. The sour cream makes it thicker and richer.
I would like to try just a few drops of liquid smoke the next time I make it.-Go easy as it can be wicked if you use too much.

I so hope you enjoy this recipe!!

If you use lots of cream of mushroom soup, I would try doubling the recipe, minus sour cream and freeze it in smaller portions. After thawing and warming the soup I would then add the sour cream.
Just a thought.

Cool Saying

You can't start the next chapter of your life if you keep re-living the past!!!


Have a super wonderful day!!

More from Cherie Claybom-The Juice Lady

QUiCK weight loss tip!

Health Tip for the Week If you want to lose a couple of pounds quickly for your vacation or another special event, do a 2-day juice fast.  Just drink veggie juices, veggie slushies, water, herbal teas for two days.  One of the most powerful interventions for losing weight and optimizing your insulin and leptin levels is to fast. There are two fuels your body can burn for energy--sugar and fat. You have about six to eight hours of stored sugar as glycogen in your muscles and liver.  Once you exhaust that store, then you’re out of fuel.  Most people have plenty of fat to burn. The problem is when that when you keep your glycogen stores consistently replenished by eating every six to eight hours, then the enzymes that are adapted to burn the fat get impaired, preventing your body from burning the fat for fuel. When you up-regulate your enzymes to burn fat, you down-regulate the enzymes that burn carbs, and shift your body into a fat-burning mode as your primary way of supplying energy.  That's the power of short veggie juice fasts. Click for more information on the Mercola site. Weight-Loss Buddy 3-4 carrots, scrubbed well, tops removed, ends trimmed 1 Jerusalem artichoke, scrubbed well 1 cucumber, peeled if not organic 1 lemon, peeled if not organic 1/2 small beet, scrubbed well with stems and leaves Cut produce to fit your juicer’s feed tube.  Juice ingredients and stir.  Pour into a glass and drink as soon as possible.  Serves 1 Note: Jerusalem artichoke juice combined with carrot and beet is a traditional remedy for satisfying cravings for sweets and junk food.  The key is to sip it slowly when you get a craving for high-fat or high-carb foods. The Jerusalem artichokes are also called sun chokes. They are gnarly little tubers that look a lot like ginger root. From The Juice Lady's Turbo Diet A Scholarship is Available for the August 4-10 Retreat Thanks to a generous donor, we have another scholarship that is available for the August 4-10 Health & Wellness Cleanse Retreat at the Pecos Monastery.  To apply, you need to tell us why you want to come and to send a copy of your tax return for 2012.  You can email that to cherie@juiceladycherie.com We have 5 spots available for that retreat.  Let us know as soon as possible if you plan to attend.  Call 425-261-8821. REGISTER NOW! Facebook Twitter Website Google Plus Email