The movie-We Bought a Zoo

I was told by my pain therapist that I should stay off my feet, so that they can heal.
How boring is that!!!! I am not a "off the feet person".
Anyway I am trying to be good (that is so hard for me) so I rented a must see movie this afternoon.

We Bought a Zoo .
It is based on a true story where a young father moves his family to the countryside to renovate and re-open a struggling zoo.
It's about broken hearts, struggling relationships, pain, taking chances when everything seems inpossible, adventure, 20 seconds of courage, loved ones trying to keep us in our box, and of course, finding that special person in our lives.
What more could you want in a movie!!!

The little girl in the movie is adorable!!!!!
The dad is pretty cool also. I love his personality. He treats people with respect (most of the time). I love his faithfulness, taking chances, spontaneity, and just being real.
To bad, he is way to young for me. I have kids older than him.

The zoo is still in operation in California.

Anyway, rent the movie. I am sure you will love it as much as I did. You will cry tears of sadness and tears of joy!!!

I am going to watch it again-just cause I enjoyed it and to stay off my feet.

Pineapple Quinoa Dessert

A friend borrowed me her cookbook, The Art of Cooking Quinoa by Marie Baez Kijac.

Seeing that I am on a Quinoa kick I decided to try this recipe.

Ingredients:

• 1 cup quinoa-thoroughly rinsed


• 2 cups water

Directions:

1. Put above ingredients in a 2 quart saucepan. Bring to boil and then reduce heat and continue cooking until all liquid is absorbed. That will be about 12 minutes.


2. Add:

• 1 cup vanilla or almond soy milk


• A slight 1/4 cup agave nectar


• Cook for a few more minutes.

Add:

• 1/4 teaspoon cinnamon


• 2 cups fresh diced pineapple- that is equivalent to a medium size pineapple

Add:

• 2 tablespoons corn starch mixed with 2 Tablespoons water.


• Add to mixture. Cook until thick.

Cool.

Add:

• 6 oz container plain yogurt of choice. I added pineapple yogurt.


• 1/2 teaspoon vanilla

Refrigerate for a couple of hours.

Serve in dessert containers topped with strawberries and chopped walnuts.

Enjoy!!!

Calico Baked Beans

I got this recipe from a very good friend Ed Adams. I changed the recipe some to keep the sodium down. Give them a try. They are excellent.

• Ingredients:
  1 large onion diced, microwave for 2 minutes


• 1/4 cup brown sugar or sweetener of choice


• 1/2 cup cider vinegar


• 2 T. prepared mustard (Koops Horseradish Mustard)


• 1 T. liquid smoke


• 1 T. Bulls Eye Barbecue Sauce


• 1 16 oz pkg. frozen Lima beans-or substitute black beans or garbanzo beans


• 1 can B & M vegetarian baked beans (28 oz )


• 1 can (15 oz.) dark red kidney beans, rinsed and drained


• 
  

Directions:

1. Mix all ingredients together in a large kettle. Heat 3-4 minutes or until warm.


2. Bake for 1 hour at 350 until hot and bubbly.

This recipe was modified from a Taste of Home Recipe to make vegetarian.

Comments from Verna's Test Kitchen:

1. I saute the onions in a sprayed pan rather than the microwave.


2. I used a little less of cider vinegar.


3. Roadhouse Bar-B-Que Sauce was my choice as the sodium was 86 mg.which is lower than most. I used at least 1/2 tablespoon more of the sauce-Oh yes I found it at Woodman's.


4. Also used Kuner's Black Beans (no salt added) rather than the Lima beans.


5. I doubled the recipe and put in my dutch oven kettle to cook.

These are excellent!!!

Enjoy!!!
.

Forbidden Rice with Beans and Greens

This recipe came from vegan chef Nava Atlas cookbook Wild About Greens.

This is a really tasty recipe.

• If you don't have forbidden rice use wild rice or brown rice. Serve it hot or at room temperature.


• Ingredients:


• 1 cup forbidden rice, or wild rice


• 3 cups low sodium vegetable broth


• 3 medium carrots, thinly sliced


• 3 large celery stalks, finely diced


• 4-5 scallions, white and green parts, thinly sliced


• 2 cups corn


• 1 bunch fresh kale or collard greens, stemmed and chopped


• 15 oz. can low sodium black-eyed peas, drained and rinsed


• 2 Tablespoons balsamic vinegar


• juice of 1 lemon


• 1/4 cup plus fresh dill-I used dried as that is what I had


• 1/4 cup chopped fresh parsley


• Freshly ground black pepper


• I added a few squirts of Sriracha Sauce also


• I also added 4 packets of No-sodium beef flavoring

Directions:

1. Combine rice and vegetable broth. Bring to a boil, continue simmering for about 40 minutes until all liquid is absorbed.


2. Heat a large sprayed pan. Saute scallions, celery, for a few minutes.


3. Add chopped carrots, continue sauteing a couple of minutes.


4. Add greens and corn and 1/4 cup of water.Continue cooking until greens are wilted. Just a couple of minutes.


5. Add black-eyed peas, vinegar and lemon juice. Cook for a minute or two then stir in the rice. Add Black pepper, beef seasonings and Sriracha Sauce if desired.

Enjoy!!

Quiona Breakfast

Quinoa is packed with protein, loaded with fiber and one of the most nutritious food on the planet.
Give this a try, it is very good.
Ingredients:

• 1 cup COOKED quinoa


• 1/4 cup chopped walnuts


• 1/4 cup raisins


• 1/4 cup dried fruit-cranberries, blueberries etc.


• 1/2 teaspoon cinnamon


• 1 cup Almond Milk


• 1 Tablespoon Agave Nectar-optional

Directions:

1. Combine all ingredients in a 2 quart saucepan


2. Heat on medium low heat until all liquid is absorbed.


3. Add more liquid if needed.

Enjoy!!!!