Quinoa and Millet - Together! Yum!

Who would have thought that Quinoa and Millet would taste good together, but they do! Yum! Both of these grains are on the slightly alkaline side. I also added raw sunflower seeds, which are on the slightly acid side. 

Here is my recipe:

In an electric pressure cooker, place the following:

1 cup Quinoa
1 cup Millet
1 cup Raw Sunflower seeds
1 tablespoon Extra Virgin Olive Oil
1 teaspoon salt
*(the oil and salt are optional.  I like using a little oil in my pressure cooker, it helps the food come out easier and keeps the container easy to clean)
Add: 5 cups water
Cook: 7 minutes, sit until seal naturally releases
(if you don't have a pressure cooker, so sad, you could cook the grains separately and then mix them together)

When done, stir and refrigerate. 
As you are ready to eat this, you can add salty or sweet seasonings. Today I added the following to my one serving:

1 teaspoon Extra Virgin olive oil
1/2 teaspoon Chipotle seasoning, or less. It is hot!
1/2 to 1 teaspoon Bragg Liquid Aminos
1 teaspoon Nutritional yeast

Non Dairy Pudding

I love the smell of strawberries gently simmering on the stove. Today I made some non dairy chocolate strawberry pudding, and it turned out to be delicious! Normally I use carob because it has an alkaline balance, but on occasion cocoa can be used. The way I make this recipe includes many alkaline base foods so the cocoa isn't such a bad addition. Carob has a sweeter flavor and is rich in calcium, so I use it more often than the cocoa.




The following is a basic recipe for making the pudding:

1 package Extra Firm Mori-Nu Tofu, Extra Firm in fresh sealed container
(available at most health food stores)

1/2 cup Original flavor unsweetened Almond Milk

1/2 cup water, in which I have dissolved 1 packet Knox Gelatine
(if you are vegan, you can use 3 teaspoons psyllium seed husk. I use this when I am in a
hurry or when I feel the need for extra fiber in my diet. When I use the psyllium seed, I omit the gelatin)

1/4 to 1/2 cup Sugar Stevia blend, or your favorite sweetener. Sweeten to taste.

1/4 cup carob or 1 tablespoon cocoa powder

A pinch of salt

A dash of vanilla

Blend until creamy. Let sit to thicken.

You can add to this recipe:

1 cup berries of your choice

Acne Challenges

I bought a wellness book at a yard sale the other day and found to be full of great information! The title of the book is "The Doctors Book of Home Remedies" by the editors of Prevention Magazine Health books. I read about acne and pimples and learned that people who are susceptible to those challenges need to avoid certain foods and products such as fish oil, which can cause break outs. My husband can't take fish oil without having a break out problem. The fish oil is too oily for his body type. Watch your intake of fish and monitor what happens when you eat fish. 

According to the book, foods high in iodine can also cause breakouts. Some of these foods would be: iodized salts, kelp, seaweed, beef liver, turkey, asparagus,. The Kelp is the highest source, being over 1,000 ppm (parts per million) and the other foods are only in the hundreds ppm. Dr. Fulton, a contributor to the book, says that he doesn't currently know at what level the iodides could bring on an acne attack, but he warns "excessive long term ingestion can induce acne attacks." 

Also:

Most water has fluoride. According to my daughter's dermatologist, fluoride can cause an allergic reaction in many people. The fluoride alone could be causing break outs.

If you are experiencing pimples, it is a good possibility that the lanolin in your lotions and creams may be clogging the pores. Here is a lotion recipe that I created for some of my clients who are having break out problems. They tell me it helps their skin feel soft and nourished:

75% aloe vera gel (without dyes)

20% vegetable glycerin

5 % beauty water*

1 capsule Evening Primrose oil (optional)

6-7 drops of your favorite Young Living Therapeutic grade essential oil

*The beauty water is a setting from my Kangen water ionizer by Enagic. We use this machine for creating our healthy drinking water, giving us a good pH for our bodies, for cleaning - using the acid water, for our outer bodies - we use the beauty water. For more information on this product you may contact me at lainascorner@gmail.com. 

Dr. Paul at a Kangen water demo showing the difference

in pH balance with different fluids we ingest. Kangen water

far left, dark blue green, high pH!

Brown Rice Pancakes

I had some "one on one" time with my married son recently. We had a BLAST together. I went visiting his darling little family with their new addition, a beautiful little girl. She is adorable. As I was getting ready for the visit, I had the bright idea to take my electric pressure cooker. I bought it so that I could make my own soy milk, cook brown rice, and other grains, as well as make homemade hummus. I thought my son and I could have some fun cooking, and we did!

We made and delightfully ate the following:

Brown rice pancakes
First we cooked our brown rice in the pressure cooker, fast and easy!
1. Put 2 cups cooked brown rice in a blender
2. Add 1 to 1 1/2 cups unsweetened soy or almond milk over the rice
3. Add a pinch of salt
4. Add 1 tsp vanilla
5. Add 1 to 2 tablespoons aluminum free baking powder
6. Add enough sugar to taste, I use the C & H sugar stevia blend, or raw sugar. You can also add cinnamon, which is sweet and adds a nice spicy flavor.
7. Add 4 large whole eggs, or 6 egg whites
8. Blend until smooth. You may need to use less milk, or more. Blend to the consistency of pancake batter.

I cook  my pancakes on a lightly greased electric griddle set a 350 degrees. The pancakes will bubble and the color will change so that you know it's time to turn them. They are done when both sides are a golden brown color. Cooked brown rice pancakes are a little more moist in the middle than normal pancakes. They actually taste somewhat like rice pudding.

We topped ours with homemade grape jelly, or coconut oil and honey. Delicious!!

***

Home made Hummus
First we cooked our chick peas in the pressure cooker, only took 15 minutes from hard chick peas to garbanzo beans. I LOVE that!
1. 1/4 c Tahini (sesame seed butter)
2. 1/4 cup lemon juice
3. blend the above mixtures until smooth
4. 1/2 tsp salt
5. 1 tsp chopped garlic (we used the pre-minced bottled garlic)
6. 1/2 - 1 tsp ground cumin
7. 2 - 3 tablespoons olive oil
8. 2 tablespoons sun dried tomatoes
9. blend mixture until smooth
10. 2 cups of the cooked beans
11. 3 - 4 tablespoons water
12. Blend until smooth

We ate our hummus with brown rice crackers. Delicious!

***

Then my son made some zucchini stir-fry that was amazing! I don't know how he did it, but here he is chopping up the food. He is an amazing cook.

And here is his new little one. She is so lucky to have him for a daddy!

 

Positively Peachy!

My husband and I went peach picking today. He did anyway. I stood and watched as the June bugs swirled around him. A good friend of ours invited us to glean peaches from her abundant peach tree. We are very grateful. 

Peaches have been known as a food that is easy to assimilate and can be used to regulate the bowels. They have an alkalizing effect to the blood stream and help eliminate toxins from the body. I have read that the dried peach is more alkalizing than the fresh. I think I will be drying some soon!

It is best to pick the peaches ripe on the tree because they don't contain the necessary starches to assist with the sweetening process after picked. Sadly, as you can see in this picture, we picked a few green peaches.

Full of Goodness Meat Loaf

I love cooking with vegetables! This is a wonderful veggie meatloaf that I make using turkey burger, extra firm tofu, LOTS of celery and carrots, and any other vegetables I may have in my fridge. The following is a suggested base recipe for you to use in making this healthy and delicious dinner dish:

1. One pound ground turkey

2. One or two packages extra firm tofu, drained

3. One stalk of chopped celery

4. Four or five medium sized carrots. You can see that I have my carrots soaking in a water bath. I use my alkaline water to get any pesticides off my vegetables before I cook with them. I also soak them in a little of the more acid pH water to kill any germs.

5. One yellow onion, finely chopped.

6. Parsley, sea salt and onion powder for seasoning. 

I mix all the ingredients together and bake in a lightly oiled baking pan, cooking it in the over at 375 for about one hour and until the sides are crispy. Take it out and let it cool before cutting, if you can wait that long. 

Did you know that celery and onions are good alkaline foods? According to Bernard Jensen in "Foods That Heal", the Ancient Oriental people gathered wild celery and brewed it as a medicinal  herb for stomach troubles. Jensen also tells us that Alexander the Great gave onions to his troupes to promote valor. Try mixing some carrot tops into your recipes. They are a little bitter, but they are packed full of potassium.

Apricot Puree

My husband is a true gleaner! If he sees fruit trees in the neighborhood with ripe fruit not being used, he will go to that persons home and ask if he can pick the fruit. One year he brought home so many apricots that we filled our little deep freeze. I like sauces, apple sauce, peach sauce, and apricot sauce. This batch turned out to be more of a puree than a sauce, but it was delicious. According to Bernard Jensen, author of "Foods That Heal", apricots are high on the alkaline list, a good summer cleanser and laxative, and they contain cobalt which may assist with anemia challenges. The apricot is mostly grown it the Western United States with California growing 97% of the commercial crop.

After washing my apricots I cook them in a pot with a little water

and some raw sugar or honey. You can do stevia as well. 

I put the cooked apricots in my steamer and squish the pulp through

the tiny holes with a potato smasher so that it is the consistency of a sauce or puree. 

I like to add some of my essential oils, either lemon or orange.

I only use Young Living Therapeutic Grade oils. They add

a delicious flavor!

The finished product! Isn't it pretty?