This nformative video includes which foods to eat to detox the lungs as well as improving your eating choices with healthier lifestyle changes
Here’s a quick and easy healthy salad you can make in 10 minutes or less and can serve 4
- 10 oz of fresh spinach leaves, rinsed
- 8 oz freshly sliced mushrooms
- 1 can (19 oz.) of chick peas (garbanzo beans) drained and rinsed
- 1/3 cup of any style bacon flavor bits or cooked bacon chips
- 1/2 cup seasoned croutons
- 1/2 cup Italian dressing
- optional, pecans, beets,nuts,shredded cheeze,sunflower seeds,grapes
In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently
Field Greens and Fruit Salad Recipe
Here’s what you’ll need for the salad:
- 3 tablespoons olive oil
- 1/4 cup finely chopped sweet onion or shallots
- 1 cup Chicken Broth- your choice on regular or organic
- 2 tablespoons balsamic vinegar
- 1/4 cup packed brown sugar
- 1 tablespoon coarse-grain Dijon-style mustard
- 2 bags (5 to 8 ounces each) mixed salad greens
- 2 ripe pears or apples, thinly sliced (about 2 cups)
- 1/2 cup dried cherries or cranberries
- 1/4 cup pecans or your favorite nuts
- Crumbled blue cheese (this is optional)
1. Heat 1 tablespoon of the oil in a 2-quart saucepan over medium heat. Add the onion and cook for 3 minutes or until it’s tender.
2. Stir the broth, vinegar, brown sugar and mustard in the saucepan and heat to a boil. Cook for 5 minutes or until the mixture is slightly reduced. Remove your saucepan from the heat. Beat the remaining oil into the broth mixture with a fork or whisk.
3. Toss the salad greens with 1/2 cup dressing in a large bowl. You can arrange your greens onto a serving platter and top with the pearsor apples, cherries, pecans and cheese, as desired. Serve with remaining dressing and enjoy!
There you have it, another great healthy eating idea!
Here is another holiday favorite that serves 12 and cooks in about 30 minutes and takes about 15 minutes to prepare, it sounds great!
Here’s What you’ll need to make a delicious vegetable casserole!
On this recipe, you can edit the Veggies as you like.Heres some of the vegetables that I’ve used-
Fresh whole mushrooms, a little bit of kale, carrots, broccoli, green or orange bell pepper, cauliflower florets, red pepper, and frozen snow peas or green beans)
- 8 cups of cooked mixed vegetables
- 1/2 cup your favorite butter or spread
- 2 cups of chopped onion
- 3/4 cup of bread crumbs
- 2 cups of your favorite shredded cheddar cheese
How To Cook It:
1. Preheat the oven to 375°F.
Melt butter over a medium-high heat in a large, nonstick skillet.
Cook the chopped onion and sliced mushrooms until they are a delicious golden brown, about 4-7 minutes. Then you want to add the bread crumbs into the skillet and cook until it’s lightly toated. Now remove from heat and put aside.
2. Melt any remaining butter / spread in the same skillet. Next you will add your mixture of the 8 Cups of selected vegetables and Toss!
-Pour 1/2 of the contents into a shallow 2-qt. baking dish.
Sprinkle in 1/2 of the cheddar cheese and 1/2 of the bread crumb mix.
*Now, repeat with the remaining ingredients and put it all in the baking dish.
3) Now you are ready to bake for 25 to 30 minutes and cheese on top is nicely melted and toasted.
Enjoy! Let us know in the comments sections on how it turned out and what you’d add to it!
Everyone loves good home made lasagna, I least, I know I do. Here’s an easy to follow recipe to make your own homemade lasagna, Enjoy!
This rescipe takes about an 15 minutes to prep and around an hour 10 minutes to cook. Serves 8
- 2 containers (two 15 oz. size) ricotta cheese
- 2 cups of mozzarella cheese,shredded
- 1/2 cup grated parmesan cheese
- 2 eggs
- 1 jar of tomato & basil Sauce
- 1 jar of alfredo Sauce
- 12 uncooked lasagna noodles
1. Preheat oven to 375°. Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl and set aside.
2. Combine sauces in medium bowl.
3. Spread 1 cup sauce mixture in 13 x 9-inch baking dish. Layer 4 of the uncooked lasagna noodles in the pan and add 1 cup sauce mix and 1/2 of the ricotta mix. Repeat till you’ve added all the uncooked lasagna noodles, then add your sauce mix and the rest of the parmesan cheese.
4. Cover dish with foil and bake for 1 hour. Remove teh foil and bake additional 10 minutes. Let stand about 10 minutes before serving.
You could also add 1 lb. browned ground beef or Italian sausage or 4 cups of your favorite cooked vegetables divided between each layer
Here are some othere ideas you might wantto try too
Cuban Sandwich: Easy to make recipe. Makes one sandwich.
Slice half a loaf of cuban bread horizontally, spread yellow mustard on both halves.On the bottom half, place 3-4 slices of Virginia sweet ham, 3-4 slices of pork roast,
and 3 -4 slices of swiss cheese. Follow up with 4 slices of sweet pickle. Place the sandwich on a sandwich grille or in a lightly greased pan on the stovetop and heat until hot and the cheese is melted. Slice diagnolly across the middle and serve.
Cuban Style Roast Pork Sandwich:
Prep time 15 minute
Cook time4 to 8 hours
Makes 8 servings
Glen Lindgren,Raul Musibay and Jorge Castillo (aka Three Guys From Miami) adapted this recipe from their cookbook “Three Guys From Miami Cook Cuban”.
If sour oranges are not available,use two parts fresh orange to one part fresh lemon or lime.
Cuban bread may be substituted with french bread or any of your favorite crusty loaf.
Mash 1 head of garlic (10-15 cloves,peeled) and one tsp black peppercorns into a paste using a mortar and pestal. Stir in one cup freshly squeezed sour orange juice, 1 cup minced onion and
2 tsp oregano. Let it sit a t room temp 30 minutes. Heat one cup olive oil in a saucepan til hot. Remove pan from heaer: quickly whisk in the garlic-orange mixture until well blended. Let it cool.
Pierce 1 pork shoulder (4-6 pounds) all over with a sharp knife or fork. Pour the garlic mixture over the pork. (save some for basting)
Cover and let sit in refrigerator for 2-3 hours.
Heat the oven to 375 degrees. Place the pork in a roasting pan, sprinkle the marinade over the pork and let it cook uncovered, for 20 minutes.
Reduce ovenheat to 225 degrees and cook until the meat is soft and pulls apart easily with a fork (4-8 hours) Baste occasionally while roasting.
Remove from pan, and allow pork to rest. Heat the pan juices to a boil, simmer until the juice is reduced by half, and sprinkle some onto the pork when you put it on the sandwich.
reblogged for updates! check out her site
Originally posted on Fave Foods-n-Stuff:
Desserts, Entrees, Soups, Salads, Sides, Snacks, Smoothies, Juicing, Holidays, Dehydrating, Hemp, And Tips For Adopting The Vegan Raw Food Lifestyle.
Whether you’re totally new to Raw or just looking for new ideas, this is the perfect ebook for you.
Covers what Raw is, why to do it, and most importantly, how — in a way that makes it easy to SUCCEED, by addressing or avoiding the obstacles that most people encounter as they introduce more Raw food into their lives.
A true lifestyle guide, this ebook includes topics such as mental tricks for sticking with it, dealing with cravings for cooked food, tips for handling family and social situations, sample meal plans (recipes not included), thorough instructions on equipping the perfect Raw kitchen, traveling Raw, growing your own sprouts,and much more! Oder Today
The Omega VRT330 vertical masticating style juicer is a revolutionary product, as it features the high efficiency of a masticating style juicer in a vertical design. Sometimes referred to as a low speed juicer, the VRT processes at 80rpm, whereas most other juicers process at a speed of 1,650 to 15,000rpm. The low speed protects and maintains healthy enzymes, prevents oxidation and allows juice to be stored up to 72 hours without degradation. The VRT330’s dual stage juice processing system extracts the maximum amount of juice from fruits, vegetables, leafy greens, even wheatgrass! Add a variety of fruits and vegetables with minimal prep work thanks to the juicer’s wide feed-chute opening. The innovative cleaning system wipes the screen clear during juicing increasing the VRT’s efficiency…
“133 of 136 people found the following review helpful.
Great for multiple purposes
I bought this juicer “used-very good” with fulfillment by Amazon. It should have said “used-BETTER THAN NEW”. Definitely get the “HD” version of these juicers since the inner component, made of plastic, is under a lot of pressure but does not crack now that it is made of a much harder plastic composite material.
My wife and I am are on day 20 of a 30-day juice fast, and we have used this machine for everything. We’ve juiced whole cantalopes with the rind, 25 lbs. of carrots, and piles and piles of leafy greens like kale, spinach, lettuce, etc. We’ve done every hard root plant as well as things that aren’t recommended, like strawberries (which come out more like a smoothie). The key is to chop things up first–especially celery and greens that are stringy. It comes with a fine mesh screen for less pulp, or a wide mesh screen for more pulp. I think the “pulpy” version would be disgusting; as it is, we strain some of our blends though another mesh strainer that we have so it’s relatively smooth. We don’t always have to do that though– it depends on our mood and what stuff we have juiced.
Like any juicer, you have to learn how to use it. I have used a Champion in the past, and it seemed like a lot of work to push things through. This seems much more versatile. We are also sprouting and growing our own wheatgrass, and this juicer also juices that. I am sure that other juicers do a better job specifically with wheatgrass, but we get a decent yield with few problems. Before you use the Omega VRT330 juicer, I suggest you watch any of the zillion YouTube videos that come up if you search there, so you’ll have better results. It’s good to see the technique that the juicing experts use with this specific model (the enclosed manual does not address “best practices” for using this).
It takes about 3 minutes to disassemble and clean, which we do twice a day currently. It has clogged up on a few occasions, so you do have to make sure that it is steadily ejecting pulp to know that it’s working right.
I’m very picky with my purchases, especially when I’m spending more than $300 on an appliance. I wanted something that does “ok or better” with a wide range of things including wheatgrass, and there are few juicers that can do all that without additional accessories. The Omega has met the challenge for us so far on every imaginable vegetable and fruit that can be juiced, and it seems really well built. I encourage you to choose this one if you want a low-foam, consistent juicer that can stand up to heavy use.”
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Here are a couple of great recipes, of the many Crock Pot Recipes I found over at myspecialfood.com
This is One of My favorites! Velveeta is by far the best cheeze for this recipe. It does very well in a slow cooker. I usually add some pre-cooked meat to mine for get togethers and holidays. Wanted to share it with you.
EASY VELVEETA tm SALSA DIP
* 1 pound Velveeta Cheese spread, cubed
* 1 package Picante sauce or salsa
* 2 tablespoons Cilantro (optional)
1. Place brick of Velveeta and jar of picante sauce in a slow cooker or
Crock Pot, and turn on med-high, stirring occasionally, until the cheeze is good and blended Stir in cilantro when melted.
2. Serve with tortilla chips,Dorito’s Brand are superb for this- go wild with one of thier new hspicy flavors!
Note: You can substitute two cans of chopped tomatoes and chiles for
the salsa, or add one can of tomatoes and chiles. Play around with
this, and you might even add a little Louisiana hot sauce!
You can also try adding to this recipe with your favorite pre-cooked meat,bell peppers,cayenne,etc!
1 teaspoon salt
1 medium eggplant, cut in 1″ cubes
2 to 3 medium zucchini, halved & sliced 1/2″
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4″ thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste
Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large
colander over a bowl to drain for about 1 hour. Drain and squeeze
excess moisture out. In a large skillet over medium heat, saute onion,
eggplant, zucchini, and mushrooms until slightly tender. In the slow
cooker/Crock Pot, layer 1/3 of the vegetables (including sliced
tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese.
Sprinkle with oregano, salt and pepper. Repeat layering 2 more
times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or
APPLE BROWN BETTY
* 3 lbs. cooking apples
* 10 slices of bread, cubed (about 4 cups)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. salt
* 3/4 c. brown sugar
* 1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock.
Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss
together. Place on top of apples in crock. Cover. Place crock into outer
shell. Cook on low setting 2 to 4 hours.
Makes 6 to 8 servings.
APPLE GLAZED PORK ROAST
4 lb. pork loin roast
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground
Rub roast with salt and pepper. Brown pork roast under broiler to
remove excess fat; drain well. Core and quarter apples. Place apple
quarters in bottom of crockpot. Place roast on top of apples. Combine
apple juice, brown sugar, and ginger. Spoon over top surface
of roast, moistening well. Cover and cook on Low for 10-12 hours,
1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts
Combine crust ingredients; pat into a 7-inch springform pan.
Beat sugars into cream cheese until smooth and creamy. Beat in eggs,
whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on
medium speed of a hand-held electric mixer. Pour mixture into the
prepared crust. Combine apple slices with sugar, cinnamon and nuts;
place topping evenly over the top of cheesecake. Place the cheesecake
on a rack (or “ring” of aluminum foil to keep it off the bottom of the
pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3
hours. Let stand in the covered pot (after turning it off) for about 1 to
2 hours, until cool enough to handle. Cool thoroughly before removing
pan sides. Chill before serving; store leftovers in the frigde
CONGRESSIONAL BEAN SOUP IN A CROCKPOT
1 lb Small white beans
8 c Water
2 c Ham, diced
1 c Onion, diced
1 c Celery, chopped
2 tb Parsley, chopped
1 ts Salt
1/4 ts Pepper
1 Bay leaf
Assemble ingredients in Slow Cooker. Cover and cook on low 8-10 hours or until beans are tender.
CREAM CHEESE CROCKPOT CHICKEN
1 frying chicken, cut up (I used about 4 pounds of breast and rib
2 tbsp melted butter
salt and pepper to taste
1 package of dry Italian seasoning mix
1 can cream of chicken soup
1 8 oz brick of cream cheese, cut up in cubes
1/2 C chicken broth
1 large onion
crushed garlic to taste
Brush chicken with butter and sprinkle with the dry Italian seasoning
mix (I did two layers in my crockpot to make sure that the Italian
seasoning got on all the chicken and not just those peices on top.)
Cover and cook on low for 6-7 hours. About 45 minutes before done,
brown the onion in the butter and then add the cream cheese, soup,
and chicken broth to the saucepan. Add the crushed garlic and stir
all ingredients until smooth. Add salt and pepper to taste. Pour sauce
mixture over chicken in crockpot and cook an additional 30-45
minutes. Remove chicken to platter and stir sauce before putting in
CREAMY SPINACH DIP Another favorite when having a gathering!
* 8 ounces Cream cheese, cubed
* 5 ounces Frozen chopped spinach
* 2 tablespoons Pimento, diced
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon Garlic salt
* 1/4 cup Whipping ceram
* 2 tablespoons Parmesan cheese, grated
* 2 teaspoons Onion, finely chopped
* 1/2 teaspoon Thyme
Combine cream cheese and cream in Crock Pot. Cover and heat until
cheese is melted, 30 to 60 minutes.
Add remaining ingredients. Cover and heat 30 minutes.
Serve with raw vegetables, crackers, or bread pieces.
1/2 pound Lean ground beef
1 pound Kielbasa sausage — sliced
1 Can whole tomatoes — (28 ounces) undrained
9 ounces Frozen French-cut Green beans
1 Can pitted black olives — (6 ounces)(drained and left whole)
1/2 cup Red wine
3 Garlic cloves — minced
1 medium Onion — sliced
1 medium Green pepper — chopped
1 teaspoon Basil — crushed
1 teaspoon Oregano — crushed
1/2 teaspoon Thyme — crushed
1/4 teaspoon Pepper
1 pound Pasta of your choice
4 ounces Parmesan — freshly grated
In a medium skillet, saute ground beef. When browned, transfer to
crockpot. Add all other ingredients except pasta and parmesan Simmer
on low for 6-8 hours. Cook pasta according to directions. Ladle
Crocked Kielbasa over pasta in large bowls. Pass the Parmesan cheese
CROCKPOT AUTUMN CHICKEN
2 large or 4 small chicken breasts
2 parsnips – 2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth
Peel and chop carrots and parsnips and place them in the bottom of
Sprinkle with garlic (I used a teaspoon of pre-chopped garlic. I’m not
sure how many cloves of fresh garlic that would be.) Place chicken on
top. Pour in broth.
Cut squash into chunks and slice off the skin. Place on top of chicken.
Sprinkle desired amounts of salt, pepper and nutmeg on top of squash
and drizzle enough honey on top to lightly cover the squash. Cook on
low 8-10 hours.
CROCKPOT BAKED BEANS II
1 lb ground beef
3/4 lb bacon fried and diced
1 onion lg chopped and browned
1 lge can pork and beans
1 16 oz kidney beans canned
1 16 oz buttered lima beans canned
1 cup catsup
3 Tbsp white vinegar
1/4 cup liquid smoke
1 tsp salt
Put all ingre. in crock pot cook 4-6 hrs on low. The longer you cook it
the better it will taste.
CROCKPOT BARBECUED SHORT RIBS
2 c. water
3 or 4 lbs. boneless short ribs
18 oz. bottle barbecue sauce
1 tbsp. Worcestershire sauce
3 oz. Heinz 57 hickory smoke sauce
1/4 tsp. angostura
1/4 tbsp. lemon pepper seasoning
Combine water, barbecue sauce, Worcestershire, Heinz 57 sauce,
angostura, lemon pepper and short ribs in crock pot on low heat for 12
hours. I usually cook this recipe overnight.
CROCKPOT BEEF AND CHIPOTLE BURRITOS
1 1/2 lb. boneless beef round steak, cut 3/4″ thick
1 14 1/2 oz. can diced tomatoes
1 sm. onion, chopped
1 to 2 canned chipotle peppers in adobo sauce, chopped (my local
stores didn’t carry this – of course- so I substituted a jar of salsa with
chipolte, I think it was Old El Paso or Pace)
1 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 clove garlic, minced
6 9-10″ tomato-flavored or plain flour tortillas, warmed
3/4 c. shredded sharp cheddar cheese (3 oz.)
1 recipe Pico de Gallo Salsa (we’re talking real life here – I substituted
a small jar of regular salsa :) Shredded jicama or radishes (optional,
Dairy sour cream (optional)
Directions: Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4
qt. crockery cooker place meat, undrained tomatoes, onion, peppers,
oregano, cumin, and garlic.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks,
shred meat. Spoon one-sixth of the meat onto each warm tortilla just
below the center. Top with cheese, Pico de Gallo Salsa, and if desired,
jicama or radishes and sour cream. Roll up tortilla. Makes 6
servings * Prep time: 20 min.
Pico de Gallo Salsa: Combine 2 medium finely chopped tomatoes; 2
tbsp. Finely chopped onion; 2 tbsp. snipped cilantro; 1 serrano pepper;
finely chopped; and dash sugar. Cover; chill several hours.
Continue here for more great recipes at myspecialfoods.com