Kim’s Shake

Posted by on Mar 1, 2017 in Uncategorized | 0 comments

Here’s my daily morning shake recipe. Make it whenever you like!

 

Kim's Shake
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Kim's Shake
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Ingredients
Instructions
  1. Wash all fruit and cut into large chunks. Add to blender with romaine leaves, celery and the the ground flax seed, cinnamon, nut butter if using, water, almond or dairy milk and ice cubes. Blend well and enjoy! Makes approximately 24 ounces of shake!
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Black Eyes Peas

Posted by on Jan 3, 2016 in Uncategorized | 0 comments

Black Eyes Peas

Place the dried black eyed peas in a large sauce pan and cover with water. Bring to a boil and let boil 2 minutes.  Turn off the heat and let them sit for an hour, drain.

In a large pot on medium heat heat the olive oil.  Add the carrots, onion, bay leaves and red pepper flakes if using.  Saute 3-4 minutes.  Add the drained black eyed peas, veggie broth, salt and pepper to taste and water to cover the peas, approximately 3 cups.  Bring to a boil and reduce heat to a simmer.  Test for seasoning after 30  minutes.  If you like a very firm pea, check at 45 minutes and remove from the heat, there will be some liquid in the pot.  I cook them 1 hour exactly and you get a mushier black eyed pea with very little liquid left  in the pot.  Taste for salt and pepper.  Add the cooked brown rice, greens and hot sauce if you like!  Enjoy!  Serves 4

black eyed peas

 

Black Eyes Peas
Print Recipe
Prep Time
1 hour fifteen mintes
Cook Time
45-60 minutes
Prep Time
1 hour fifteen mintes
Cook Time
45-60 minutes
Black Eyes Peas
Print Recipe
Prep Time
1 hour fifteen mintes
Cook Time
45-60 minutes
Prep Time
1 hour fifteen mintes
Cook Time
45-60 minutes
Ingredients
Instructions
  1. Place the dried black eyed peas in a large sauce pan and cover with water. Bring to a boil and let boil 2 minutes. Turn off the heat and let them sit for an hour, drain. In a large pot on medium heat heat the olive oil. Add the carrots, onion, bay leaves and red pepper flakes if using. Saute 3-4 minutes. Add the drained black eyed peas, veggie broth, salt and pepper to taste and water to cover the peas, approximately 3 cups. Bring to a boil and reduce heat to a simmer. Test for seasoning after 30 minutes. If you like a very firm pea, check at 45 minutes and remove from the heat, there will be some liquid in the pot. I cook them 1 hour exactly and you get a mushier black eyed pea with very little liquid left in the pot. Taste for salt and pepper. Add the cooked brown rice, greens and hot sauce if you like! Enjoy! Serves 4
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Hearty veggie broth

Posted by on Dec 27, 2015 in Uncategorized | 0 comments

This is my go-to broth base as I do not eat meat or chicken.  I do eat fish but the type of broth is pretty specific to certain dishes.  My hearty veggie broth works well with brown rice or any whole wheat grain.  It’s a great base for many soups and works well with almond milk to make a white (bechmel) sauce.

Add 1 tbsp olive oil to a large dutch oven.  Heat to medium high and add chopped onions, peppers and garlic.  Saute for about three minutes until the onion starts to turn clear.  Add the water and all other ingredients.  Bring to a boil.  Taste for salt and pepper adjustment and bring to a boil.  Simmer for 30 minutes and adjust for all seasonings.  Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags.

Makes approximately six cups. Enjoy!

Hearty veggie broth
Print Recipe
This is my go-to broth base as I do not eat meat or chicken. I do eat fish but the type of broth is pretty specific to certain dishes. My hearty veggie broth works well with brown rice or any whole wheat grain. It's a great base for many soups and works well with almond milk to make a white (bechmel) sauce. Add 1 tbsp olive oil to a large dutch oven. Heat to medium high and add chopped onions, peppers and garlic. Saute for about three minutes until the onion starts to turn clear. Add the water and all other ingredients. Bring to a boil. Taste for salt and pepper adjustment and bring to a boil. Simmer for 30 minutes and adjust for all seasonings. Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags. Makes approximately six cups. Enjoy!
Hearty veggie broth
Print Recipe
This is my go-to broth base as I do not eat meat or chicken. I do eat fish but the type of broth is pretty specific to certain dishes. My hearty veggie broth works well with brown rice or any whole wheat grain. It's a great base for many soups and works well with almond milk to make a white (bechmel) sauce. Add 1 tbsp olive oil to a large dutch oven. Heat to medium high and add chopped onions, peppers and garlic. Saute for about three minutes until the onion starts to turn clear. Add the water and all other ingredients. Bring to a boil. Taste for salt and pepper adjustment and bring to a boil. Simmer for 30 minutes and adjust for all seasonings. Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags. Makes approximately six cups. Enjoy!
Ingredients
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Asparagus soup

Posted by on Dec 13, 2015 in Uncategorized | 0 comments

Asparagus  soup

Asparagus soup

Asparagus stem soup
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Prep Time
5 minutes
Cook Time Passive Time
30 minutes 5 minutes
Prep Time
5 minutes
Cook Time Passive Time
30 minutes 5 minutes
Asparagus stem soup
Print Recipe
Prep Time
5 minutes
Cook Time Passive Time
30 minutes 5 minutes
Prep Time
5 minutes
Cook Time Passive Time
30 minutes 5 minutes
Ingredients
Recipe Notes

This is a great way to use the end of the asparagus that usually gets thrown out!  Let your kids try it too!

Place asparagus stems in the water in a large sauce pan.  Add onions, garlic, red pepper flakes-optional and salt and pepper to taste. Bring to a boil and simmer low for 30 minutes.  Remove from heat and allow to cool.  Place the asparagus mix and 2 cups of the cooking liquid in a high speed blender.  Puree till smooth.  Add 1/2 cup of almond milk, or any milk you use, and puree a few seconds. Reheat and serve in a large cup or bowl.

Serves 2

Enjoy!

 

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Easy sugar free applesauce

Posted by on Nov 16, 2015 in Uncategorized | 0 comments

Easy sugar free applesauce
Print Recipe
Servings Prep Time
2 people 40 minutes
Cook Time
25 minutes
Servings Prep Time
2 people 40 minutes
Cook Time
25 minutes
Easy sugar free applesauce
Print Recipe
Servings Prep Time
2 people 40 minutes
Cook Time
25 minutes
Servings Prep Time
2 people 40 minutes
Cook Time
25 minutes
Ingredients
Instructions
  1. Peel four apples of your choice Remove the core and chop apples into small dice Place the apples in a medium saucepan Add the cinnamon stick(s) Squeeze in 1/2 lemon, removing any pips Bring to a boil, cover and cook on the lowest heat setting for 25 minutes. Taste to adjust for flavor and add water if necessary. Enjoy!
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