Of Mexican Foods...



My friend Kristina and I are sure enjoying our Mexican flavored tacos these days. We set out the fixings and each make our own version (how blest it is when sisters can live together

 peaceably ;-).

 

Here is what I have done for mine:

Take 1 heated whole grain corn tortilla

Add 1 handful mixed greens

Add 1 rounded T refried beans

Add 1 or 2 hefty squeezes lime

Add 1 T pico de gallo

Fold and enjoy!

At present, I am on a 2 week fast from grains and flours. So I'm enjoying "tortillaless" tacos:

Onto a plate pile:

shredded cabbage (this is so good with tacoes!)

refried beans

lime juice

almond cream

pico de gallo

 

 

Mix and enjoy.

 

 

Sometimes my family also

likes this salad dressing

with their tacoes.

 

It used to be loaded with oil,

but I simply replaced it

with a potato,

and it's great.

 

Grandma Irene-Inspired Taco Salad Dressing

 

Into a blender place

 

1 large cooked potato, quartered
1/2 c water

1/2 c ketchup

1/2 c apple cider vinegar

1/2 c sugar or a few medjool dates (pitted)

1 tsp salt

1 tsp soy or tamari sauce

1 rounded T taco seasoning

(I do not buy any mix with MSG in it. I use McCormicks Taco Seasoning)

 

Blend well.

 

 

 

Citrus Dill Salad Dressing

I am always on the look out for salad dressings that do not have oil as their base...So far, I have not found many I like very well, but I believe this one looks promising. It comes from the Gerson Clinic, which, if you have never heard of them, find their movie to rent on Amazon or Netflix, or buy it: The Gerson Miracle. It is really, really good information.

Triple Citrus Dill Vinaigrette

Ingredients:
1/4 cup apple cider vinegar
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup grapefruit juice
1 day-old baked potato
1/4 cup dill leaves
1/2 cup flax oil

Instructions: Put all ingredients in blender and puree. That’s it!

Store in a mason jar and enjoy on salad or cooked greens!

Yield: About 3 cups

Homemade Laraballs

A number of months ago, I was introduced to Lara Bars. They are a convenient, healthy snack food for a purse or when one is out and about buying groceries, and hungry enough to buy foods that will not build good health...

There are many flavors and they are all with  no added sugars or other non-whole foods.

Usually date and nut based, they are delicious!

 

My one pick with them is the price.

It is kind of an expensive pick me up when for 20 minutes of

little work, my daughter can whip up a batch of these babies

for a fraction of the cost

(considering that I buy many of my foods in bulk).

 

So here are three of our favorite flavors.

We call them Laraballs because we roll them into balls

instead of having them be flat bars as sold in stores.

 

Enjoy them!

 

Cherry Pie

(my all time favorite)

1 c almonds

1 c pitted medjool dates

1 c dried cherries

1 t vanilla

 

 

Chocolate Chip Brownie

 

1 cup mixed almonds and walnuts

1 c pitted medjool dates

1 cup dark chocolate chips

(I used dairy free chips from nuts.com)

1/4 c cacao powder

 

Chocolate Coconut

 

1 c mixed almonds and walnuts

1 c pitted medjool dates

1 c unsweetened shredded coconut

4 T cacao powder

 

 

For all recipes:

 

1. Grind the nuts in a food processor until they medium-coarse size.

2. Add other ingredients and pulse grind until combined. Sometimes we need to add a bit of water if it is too dry but only a T at a time.

 

3. Shape into small balls.

 

PS...

The cherry ones are totally delectable on their own, but made even more delectable

when dipped in dark, lightly sweetened chocolate. Sprinkle with shredded coconut and freeze.

Pumpkin Pancakes

Here is what my youngest daughter likes to make for breakfast:

Pumpkin Pancakes

 

In a large bowl combine:

 

3 c whole grain flour (we use freshly ground spelt)

1 T sugar

1/2 t ground cinnamon

2 T baking powder

 

In another bowl, combine:

 

3 c almond milk (unsweetened)

1 c cooked pumpkin or sweet potatoes

1/2 c melted coconut oil

1 T vanilla extract

2 T water

 

Combine the wet ingredients with the dry ingredients. Add 1/2 c dark chocolate chips. Set aside for 5 minutes. Heat pan (we spray with olive oil). Drop by 1/4 cupfuls onto hot pan and flip when bubbles appear in dough.

 

Enjoy!

 

 

PS

 

These are awesome when topped with "No Sugar Added Raspberry Jam". I was tickled pink to discover this jam at our local bulk food store awhile ago. It is sweetened with white grape juice.

 

Exercise

Exericise is very important, especially since we do not live in the 1800's when the work required more calories burned to get it done. :-)

Here is a quick but good exericise to fit into a 10 minute slot of time. Try doing 2 of them back to back and you have a good 20 minute cardio work out.

(sigh) I just did one and feel pretty good...

Asian Stir-Fry

Asian Stir Fry

(on the menu for tomorrow!)

 

If fresh veggies like broccoli florets are a little too crispy or hard on your teeth, feel free to give them a little blanch first. Bring 4-6 cups of salted water to a rolling boil. Add the broccoli and let it cook for 45-60 seconds, until it turns bright green and is still crunchy & firm, but yields easily to a fork’s tines. Immediately transfer the broccoli to a bowl of water with ice (to stop the cooking process). Drain and set aside to use in the salad. Done! : )

Ingredients
1/3 c canola oil
1/2 c low sodium soy sauce
1/2 c rice vinegar
1 T brown sugar
1/2 t ground ginger
1/2 t granulated garlic
1 10 oz package Asian style noodles (lo mein, chow mein, soba, etc.)
1 medium red bell pepper, cut into 1″ strips
1 c broccoli florets
1 medium zucchini, washed and grated with a large hole grater
1 large carrot, grated
1 onion, chopped
1 c bean sprouts
1/2 c chopped cilantro
1/2 c chopped scallions
3 cloves garlic, pressed
3/4 c chopped peanuts or cashews (optional)

Directions
1. Prepare the dressing by combining the first 6 ingredients in a bowl and whisking together vigorously until smooth. Cover and set aside.
2. Cook the noodles according to package instructions. Drain and rinse under cold running water until the noodles are at room temperature or cool. Drain them very well a second time and place in a bowl. Pour about 2/3 of the dressing over the noodles and toss together until completely coated. Cover and refrigerate for at least 30 minutes.
3. Remove the noodles from the fridge and add the broccoli, pepper strips, bean sprouts and any other veggies you may be using. Add the rest of the dressing and toss everything together until well-coated.
4. Serve generous portions of salad in bowls or on salad plates. Top with chopped scallions & cilantro, add a healthy sprinkle of chopped nuts, and enjoy!

Apricot Jam

This sauce is an easy alternative to premade jams or frostings. It is thickened with agar, a sea vegetable thickener that has a slightly sweet flavor and contains no sugar or fat.

Ingredients

 

1 cup apple juice concentrate
1 1/2 teaspoons agar powder
1 cup water
1 cup chopped apricots, fresh, frozen, or canned
1 8-ounce can juice-packed crushed pineapple
1/4 teaspoon ground ginger

Directions

Combine apple juice concentrate, agar, and water in a saucepan. Let stand 5 minutes. Bring to a simmer, stirring occasionally, and cook 3 minutes.

Add apricots, pineapple with its juice, and ginger. Stir to mix. Remove from heat and chill thoroughly, 3 to 4 hours.

 

Per serving (1 tablespoon): 14 calories; 0 g fat; 0 g saturated fat; 2.5% calories from fat; 0 mg cholesterol; 0.1 g protein; 3.5 g carbohydrates; 3 g sugar; 0.1 g fiber; 2 mg sodium; 2 mg calcium; 0.1 mg iron; 0.9 mg vitamin C; 41 mcg beta carotene; 0 mg vitamin E
Source: Healthy Eating for Life and to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.