Happy Thanksgiving

I just want to wish everyone a very Blessed and Happy                Thanksgiving. 
 We all have so much to be thankful for, no matter what our circumstances. Lets get together with family and loved ones and be a blessing to those we see today.

RememberYou are God's Masterpiece. Go and be a Masterpiece to others.

A very very special day to everyone!!

Roasted Fingerling Potatoes

After roasting vegetables yesterday I was trying to come up with a recipe to make potatoes and gravy less fattening on Thanksgiving. After checking my potato bin I found these fingerling potatoes. No gravy needed, plus they are really pretty. I bought the fingerlings at Aldis several weeks ago. They where very inexpensive there. Aren't these pretty! They taste great hot or even cold. One of my foods that I have a hard time leaving alone. So make them when you have other people around.

Directions:

1. Scrub potatoes really well, dry off and cut in 1/4 inch strips. They were not cut this way for the picture.
2. In a large bowl I put all the cut potatoes.
3. I added about 6 chopped cloves.
4. 1 teaspoon freshly ground black pepper
5.  Salt-go easy.
6. Fresh rosemary-leaves removed from the stem.
7. 2-3 teaspoons EVOO - Mix well.
8. Place on parchment lined baking sheet-single layer
9. Bake 475 until golden brown and crispy on the outside 30 minutes or so, turning once.
10. Remove from the oven, add more seasonings if needed.

No gravy necessary, less calories, if you don't eat too many! Plus less work.

Enjoy!!!

Roasted Vegetables with Apples

I was hungry for some roasted vegetables plus I had a few onions that needed to be used quick as there life was getting short.
I love roasting vegetables with fruit. In this case I choose apples. I have used grapes, and pears in the past. whatever needs to be used up I hate throughing out food.
When roasting vegetables you can put in whatever you have on hand. this is something where you can be very creative.
Wouldn't this be an attractive Thanksgiving dish!!

This is what I did.

• In a plastic grocery bag, I put in the following:
• 2 onions, cut into bite size pieces
•  1 zucchini squash, cut in circles or other winter squash
• 2 sweet potatoes, cut into bite size pieces
• 3 large carrots, cut into circles
• 4-6 garlic, slivered into small pieces
• 3 apples, unpeeled cored and cut into bite size pieces
• 2-3 Tablespoons EVOO
• 2-3 teaspoons Italian seasonings
• Freshly ground black pepper, about 1-2 teaspoons

1. Shake the bag well.
2. Place on parchment lined baking sheet.
3. I used 2 sheets as I wanted them to be in a single layer.
4. Bake 425 degrees for about 30 minutes or so, stirring once in between. You want the veggies to be tender and browned around the edges.

There just is nothing any better than this!!! And it is so quick and easy.

Enjoy!!

Cherie's Cranberry-Pear Fat Buster

Health Tip for the Week Health Benefits of a Thankful Heart There are many reasons to practice being thankful all year round ,not just  on Thanksgiving Day. Scientists have found that people who practice being grateful regularly, experience many health benefits including: Smoother and coherent heart rhythms. Reduced risk of cardiovascular disease. Stronger immune system. Higher sense of attentiveness, alertness and energy. Less physical pain. Longer more restful sleep. Better able to handle stressful situations. Healthier relationships Better physical fitness. Fewer feelings of sadness and depression. To experience many of these benefits try to become consciously aware of what you are thankful for in your life.  See how many things your can think of to be grateful for and appreciate while doing one of your daily routines. Studies have found that people who focus on what they are grateful for everyday for one week can experience the benefits up to a six-month period. Thanksgiving Juice Cocktail Cranberry-Pear Fat Buster Studies show that cranberries boost metabolism and their acids help dissolve fat. They also act as a diuretic, which helps you get rid of stored up water. The credit goes to their soluble fiber, which is not lost entirely with juicing. 2 pears, Bartlett or Asian 1/2 cucumber, peeled if not organic 1/4 lemon, peeled if not organic 2 tablespoons cranberries, fresh or thawed if frozen 1/2- to 1-inch-chunk ginger root Cut produce to fit your juicer’s feed tube. With the juicer turned off, add the cranberries and top with the plunger. Then turn on your machine and juice. Juice all remaining ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1. From The Juice Lady's Turbo Diet

Sloppy Joes

OMG this was so very good. It was brought to our CHIP Potluck last Thursday Evening. If you did not have it then you must give it a try. It is the BEST!!!!

Ingredients:

• 1 lb cremini mushrooms halved -cremini mushrooms are the little portabellas
• 1 Tablespoon EVOO
• 1 large sweet onion, diced
• 1 3/4 cup vegetable stock-low sodium
• Salt-go easy
• Freshly ground black pepper
• 1/3 cup finely chopped walnuts
• 1 small green pepper, diced 
• 1/2 cup celery, diced
• 1/2 teaspoon chipotle chili powder
• 1/4 cup salt free tomato sauce-or ketchup
• 3 Tablespoons tomato paste
• 6 whole grain hamburger buns
•  

 Directions

1.     Pulse the mushroom in batches in a food processor until finely chopped.Set aside
2. Heat the oil in a large pan over medium heat. 
3. Saute the onions, pepper, celery until crisp tender. 
4. Add the walnuts and mushrooms, continue sauteing for a few minutes.
5. Add all the rest of the ingredients to make the consistency you want, and continue  cooking a few minutes.
6. Refrigerate overnight for the flavors to marinate together.
7. Serve on a bun with desired toppings.

Comments from Verna's Test Kitchen:
I added roasted red peppers to the recipe.

Thank you Alan and Maryjeanne for the wonderful recipe.

Recipe courtesy of Food Network Kitchens .

Enjoy!!!

Cauliflower 'N Cheese Bake-Vegan and Gluten Free

Some really special new friends from CHIP gave me this recipe. It need some added  seasonings to it but it was really tasty. I could easily make a meal of it.

Ingredients:

• 1 large head of cauliflower-cut into bite size pieces
• 2 1/4 cups cheese sauce-see below
• 1/4 cup gluten free crackers-crushed
• 1 green onion-chopped
• sprinkle of sea salt.

Cheese Sauce:

• 1 large russet potato, peeled and cut into bite size pieces
• 1 cup carrots, cut into 1/2 " rounds
• 1/4 yellow onion, chopped
• 2 cups water
• Earth Balance-It did not give the amount but I used 1/2 cup
• Nutritional Yeast-Again the recipe did not give an amount, but I used 1/2 cup
• 1/2 teaspoon turmeric
• 3 Tablespoons coconut milk-I used 4 Tablespoons and I used the creamy part on top of the can.
• I also added the following as I thought it was flat.
• 1/2-3/4  teaspoon garlic powder
• 1 teaspoon Mrs Dash South Western Chipolate Seasoning.
• 1 teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 300 degrees.-I would make it more like 325-350 next time.
2. Put cut cauliflower in 2 cups of boiling water, reduce heat and simmer 10 minutes covered.Do  step 2 and 3  in separate kettles
3. Put potatoes, carrot and yellow onion in a pan with 2 cups water. Simmer for 20 minutes, covered.
4. After 20 minutes turn off heat and add Earth Balance, nutritional yeast, turmeric and salt.
5. Stir to combine until melted.
6. Add to the food processor and blend 1 minute scraping down sides.
7. Add coconut milk. Continue to blend.
8. Put 1/4 cup of cheese sauce in the bottom of a glass 8" square pan
9. Pour cheese sauce over the top and mix.
10. Cover with crushed crackers, and chopped green onion.
11. Bake for 20 minutes or so.

 Tips from Verna's Test Kitchen

1. Next time I would add 1 Tablespoon cornstarch to cheese mixture.
2. Also I would increase the turmeric to  3/4 teaspoon. this adds the color to the cheese sauce.
3. The underlined is my comments.

I would definitely make this again. It was very enjoyable with the additions.

Thank you Gary and Penny for the recipe.

Enjoy!!

Healthy Chocolate Cake

This chocolate cake was brought to the CHIP Potluck last evening. It is from Joel Fuhrman, M. D. Book "Super Immunity"
 The cake was frosted and it was so very good.


This cake serves 12

Ingredients:

• 1 2/3 cups whole wheat pastry flour
• 1 teaspoon baking powder
• 3 teaspoons baking soda
• 3 1/2 cups pitted dates-divided
• 1 cup pineapple chunks in its own juice-drained
• 1 banana
• 1 cup unsweetened applesauce
• 1 cup shredded raw beets
• 3/4 cups shredded raw carrots
• 1/2 cup shredded raw zucchini
• 3 tablespoons natural nonalkalized cocoa powder
• 1/2 cup currants
• 1 cup chopped walnuts
•  1 1/2 cups water
• 2 teaspoons vanilla extract

Chocolate Nut Icing:

• 1 cup raw macadamia nuts/or raw cashews
• 1 cup vanilla soy, hemp, or almond milk
• 2/3 cup pitted dates
• 1/3 cup brazil nuts or hazelnuts
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Mix the flour, baking powder and baking soda in a small bowl. Set aside.
3. In a blender or food processor puree 3 cups of the dates, pineapple, banana, and applesauce.
4. Slice remaining  1/2 cup dates into 1/4" pieces.
5. In large bowl mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture. Add the blended mixture and mix well.
6. Spread in a 9 by 13 -inch baking pan.
7. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
8. For the frosting use a high powered blender and combine all ingredients until smooth and creamy. Spread on cooled cake.

Thanks Marilyn for the wonderful recipe.

Enjoy but not too much!!

Raw Cranberry Salad

This recipe was brought to the potluck last evening. I thought I took a picture of it, but could not find it on my camera.
Take my word for it, it is beautiful in the bowl and oh so very good. this is another wonderful Thanksgiving recipe.

Ingredients:

• 1 lb. raw cranberries
• 1 orange, unpeeled- seeds removed
• 4 apples unpeeled, core removed 
• 3/4-1 cup sugar-how about 3/4-1 teaspoon Stevia in place of sugar.
• 1 small pkg. sugar free orange jello
• 1 cup boiling water
• 1/2 cup chopped walnuts

Directions: 

1. Dissolve jello in boiling water, set in refrigerator to congeal.
2. In food processor coarsely grind the rest of the ingredients.
3. When jello is set add the cranberry mixture.
4. Refrigerate overnight.
5.  Thank you Tom and Kay for the wonderful recipe.

Enjoy!!
 

Cranberry Orange Quinoa Salad

We had our graduating CHIP Class last evening with our potluck. The food brought in was unbelievably great. Who needs dairy and meat, chicken or fish when you can eat like this.
This is another great Thanksgiving or any time of the year recipe.

What a wonderful class we had. The people in the class are just unbelievably awesome. I feel like I made a whole bunch of new friends. What is really cool is the great results so many had. I so love co-teaching the CHIP Class for that reason, helping people to turn their lives around and getting to know the people. I just hope I see lots of them in the future. I don't want to loose touch with any of the people. If you are reading this, I care about each and everyone of you so very much. Keep up the good work you started in CHIP.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 large leaves of Kale
• 2 cups cranberries, fresh
• 2 TBS of EVOO
• 1 TBS raw honey-needs more like 2-3 TBS
• 2 TBS orange zest-use organic orange when zesting.
• 6 medium oranges-cut into small bite size pieces
• 1/4 cup pecans
• 1/4 cup pomegranate arils
• 1/4 cup fresh mint, chopped fine
• 1/4 cup chopped chives chopped fine

Directions:

1. Rinse quinoa, put in the boiling water.
2. Cover, reduce heat to simmer and continue to cook until water is gone. About 12-15 minutes.
3. Wash kale, remove from stems and finally chop.
4. In a food processor coarsely chop the cranberries, EVOO, and honey.
5. Remove quinoa from stove, add kale and chives. 
6. When cooled add orange zest, oranges and cranberry mixture.
7. Add pecans ,pomegranates and chopped mint.
8. Refrigerate several hours before serving.

This is wonderful stuffed in a squash. Also use as a taco on a lettuce leaf or in a pita or tortilla rolled up
.
Thank you Sue for the recipe.

Enjoy!!!

Maple Pumpkin Bread

My friend Mary, gave me this recipe from out of the Appleton Post Crescent. It was in Alicia Ross's column.
I had fresh pie pumpkin in the garage that I needed to use, so decided to try this recipe.
 This recipe turned out fabulous. It would be a nice bread for Thanksgiving also. Rather than using 2 large bread pans, I used 4 small loaf pans. I like the size so much better.
Doesn't that look yummy, well it truly is.

Ingredients:

• 3 1/2 cups all purpose flour- I used Bob's Red Mill
• 1 cup brown sugar-use a healthy brown sugar
• 2 teaspoons baking soda-aluminum free
• 1 teaspoon baking powder-aluminum free
• 1 teaspoon salt -go easy
• 2 1/2 teaspoons pumpkin pie spice
• 1- 15 oz. can  pure pumpkin puree-I used fresh pumpkin
• 1 cup unsweetened applesauce
• 1/3 cup vegetable oil
• 1/3 cup maple syrup
• 1/4 cup water
• I added 1 cup chopped walnuts

I made this pumpkin bread again today, as I am giving it as Christmas presents. I added a cup of chocolate chips. Yummy!!!

Directions:

1. Preheat oven to 350 degrees. Spray and flour loaf pans. I used 4 small pans.
2. In a large bowl mix together all dry ingredients.
3. In another bowl mix together the wet ingredients
4. Add the wet ingredients to the dry ingredients..
5. Mix well. Divide the batter amongst the loaf pans. 
6. Bake 45 min for the small pans or when a  tooth pick  inserted comes out clean.
7. Remove from the oven and rest the bread for 10-20 minutes.
8. Remove from pan and put on a cooling rack.

Enjoy!!!

Fresh Cranberry-Fennel Salad

Health Tip for the Week   Cranberries contain iodine, which is beneficial for  the thyroid gland.  They have natural diuretic properties,  so if you have water retention, drink unsweetened  cranberry juice mixed with water.  The berries have also  been shown to protect the cardiovascular system.   They are anti-inflammatory as well.  And they have  also been shown to fight cancer. This is fresh cranberry season. Time to stock up!  They freeze beautifully.

Let's have a Healthy Thanksgiving Fresh Cranberry - Fennel Salad 2/3 cup roughly chopped fresh cranberries 2 tablespoons apple cider vinegar 1 tablespoon raw honey 2 teaspoons Dijon mustard 1 tablespoon finely chopped red onion 1/4 cup extra virgin olive oil 2 tablespoons chopped fresh parsley Salt and black pepper, to taste 1 bulb fennel, cored and thinly sliced (save some of the fronds for garnish) 3 cups arugula or baby spinach 1/4 cup toasted pecan halves Preparation Place cranberries in a small bowl and toss with sugar; let sit for about 20 minutes. Combine vinegar, honey, mustard and shallot in a bowl. Slowly drizzle in oil while whisking constantly to make an emulsified dressing. Fold in parsley and season with salt and pepper. Combine cranberries, fennel, pear, orange and arugula on a large serving platter. Gently toss with dressing to coat. Sprinkle with pecans, blue cheese and reserved fennel fronds; serve immediately.

Frozen Cranberry-Cream Pie

Another Thanksgiving Treat. What is nice about this, it can be made days before Thanksgiving. Also it is quick and easy, only 5 ingredients. I found this recipe in the latest Vegetation Magazine.

Ingredients

• Graham Cracker crust. I use Earth Balance (with the red cover) for the butter in my crust.
• 1-12oz. bag of fresh or frozen cranberries
• 3/4 cup packed light brown sugar-I used 1/2 teaspoon powdered Stevia
• 1/2 teaspoon ground allspice
• 1 cup Vanilla Greek frozen Yogurt thawed 10-15 minutes I used 2 containers

.
Directions:

1. Bring 1/2 cup of water with cranberries, sweetener and allspice to a boil. Reduce heat and simmer  10 minutes or so until mixture is thickened. Mash any chunks with potato masher or submersible blender.
2. When cranberry mixture is cooled fold in slightly melted frozen yogurt.
3. Put into pie crust. 
4. Freeze for 2-3 hours before serving.
5. Remove from freezer 1/2 hour before serving time. Place in refrigerator to partially thaw.

Comments from Verna's Test Kitchen.

• As I mentioned above I used Stevia in place of the sugar.
• Also I zest 2 oranges, and added to cranberry mixture. Also I used the juice from  the 2 oranges in place of the water.

Enjoy!!!

Quick Penne with Broccoli and Sun Dried Tomatoes

A friend Cindy Vandenberg gave me this recipe. I believe  it is a Jazzy Vegetarian Recipe.

Ingredients:

• 1 lb. whole grain penne or other pasta
• 1 large bunch broccoli cut into bite size florets
• 1 jar-8 oz. oil packed sun-dried tomatoes, drained and chopped
• 12 large basil leaves-thinly sliced
• 1/4 teaspoon garlic powder
• 1/4 cup toasted wheat germ
• Salt and pepper to taste

Directions:

1.  Cook the pasta of choice until almost tender.
2. Add the broccoli. Cook 3-4 minutes until the broccoli is crisp tender.
3. Put the sun-dried tomatoes, garlic powder and the chopped basil in a large bowl.
4. Drain the penne and broccoli and add to the tomatoe mixture. Stir well
5. Add wheat germ and toss gently until thoroughly combined.
6. Season with salt and pepper.
7. Serve immediately.

I had some Basil Pesto in the refrigerator that I added to the recipe. I did not add any salt.

Enjoy!!

KIND HEALTHY GRAINS Bar

Sue, at Festival Foods, on Northland Avenue, had these brought in for the Natural Food Aisle.
 I picked up these two flavors.  I believe there are 4 different kinds.
  These both have 5 grains in them. Oats, Millet, Quinoa, Amaranth and Buckwheat.

Besides the 5 grains, they are Gluten Free and NON GMO.
The sodium, fat and sugar are all within CHIP Guidelines. They are not perfect, but a really special once in a while treat. By the way they are really good. I especially liked the Maple Pumpkin Seeds Bar.

Enjoy!!!

Raw Pumpkin Vegan Cheesecake

"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.   Why Gluten Free? A variety of diseases and conditions may actually have gluten intolerance at the root of the symptoms.  If you have experienced any of these symptoms or conditions, try cutting out all gluten--found in wheat, triticale, rye, barley, spelt, kamut, and oats. 1. Gastrointestinal problems 2. Malabsorption of vitamins 3. Skin rash. Extremely itchy skin rashes that appear on your arms, torso, face, buttocks, elbows and hairline. Other skin irritations that mimic eczema might signal a gluten intolerance as well. 4. Migraines 5. Joint pain/arthritis. Gluten sensitivity causes an inflammatory response in the body.  Joint pain is often misdiagnosed as rheumatoid arthritis, but is a very common symptom of gluten intolerance. 6. Lactose intolerance often goes hand in hand with gluten intolerance. 7. Chronic fatigue 8. Fibromyalgia. Inflammation of the connective tissue is one of the strongest symptoms of a gluten intolerance. Best Choices-- Ancient Grains Amaranth--tiny ancient grain Millet--can be beneficial in preventing hormone-dependent cancers such as breast cancer. If hypothyroid--limit consumption; it’s a goitrogen (iodine blocker). Quinoa--not a grain but a seed.  A top pick--low in starch and high in protein. Rice--only brown rice Teff--small ancient grain about the size of a poppy seed Wild rice--a cereal grass; good choice, high in fiber, low in starch; loaded with folic acid Recipe of the Week Raw Pumpkin Vegan Cheesecake (Gluten Free) Crust 2 cups pecans ½ cup pitted dates ¼ cup coconut Process the pecans and dates in food processor. Pour in 9” spring form pan. Fill bottom with coconut oil so doesn’t stick. Form pie crust by pressing it down. Chill while making the filling. Filling ½ cup raw organic cashews, soaked 1 3/4 cup pie pumpkin, pureed in food processor 6 tbsp virgin organic coconut oil 2 tbsp fresh squeezed lemon juice ¼ cup raw honey or pure maple syrup 2 tsp cinnamon 1 tsp nutmeg 1 tsp ginger A pinch of celtic sea salt Put soaked cashew, pureed pumpkin and fresh squeezed lemon juice to vitamix. Add the seasoning. Add a cup of water if necessary or too thick. May add pumpkin spice seasoning too – to taste. Allow it to form by setting in freezer 2 hours. Then leave in frig up to 2 days – if it lasts that long. Marinate pecans in agave 2 hours and then place them on top in a design. forward to a friend Health & blessings,