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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
6/11/14 10:22 A

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One of today's featured recipes looks like a good one to make during the Dormition fast:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=85902


Serve it along side some simple grilled protein: shrimp, fish, veggie burgers, marinated tofu, etc...

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
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SUZANNE65203's Photo SUZANNE65203 SparkPoints: (17,063)
Fitness Minutes: (14,848)
Posts: 404
5/13/14 6:54 A

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I noticed that one too. I am trying to eat protein for breakfast so maybe I should try it. Note: fish allowed tomorrow (May 14).

With men this is impossible; but with God all things are possible.

Matthew 19:26


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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
5/11/14 5:27 P

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Today's featured recipe looks interesting -- it's too high in carbs for me at the moment -- anyone else want to try it?
Breakfast Lentils

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2404162


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
3/29/14 12:58 P

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This looks good! Palm Sunday menu?
Roasted Salmon with Lemon Couscous and Asparagus
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1601996


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
233
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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
2/5/14 5:29 P

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EASY BLACK BEAN SOUP

1-1/2 cup cooked black beans or 1 can black beans rinsed and drained
1 cup vegetable broth OR 1 cup water and 1 small cube vegetable bouillon
1/2 cup salsa
2 teaspoons chili powder
Freshly chopped cilantro (optional)

Heat all ingredients in large pot on stove until heated through. Transfer to a blender to puree into a "creamy" black bean soup. Garnish with fresh cilantro if desired

Makes 2 servings

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
1/18/14 1:07 P

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Here's a recipe for Dairy-Free 'Cheesy' Quinoa that I need to try! recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2425908


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
1/14/14 10:32 P

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SHRIMP & SPINACH CURRY
2 tablespoons coconut oil
2 cups sliced onion
2-4 tablespoons Thai green curry paste (or to taste)
1 can full fat coconut milk
1 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper to taste
One 9 or 10 oz box frozen chopped spinach
One pound raw shrimp, thawed, and tails pulled off (I also slice them in half into long thin pieces, as if I were butterflying them, but I cut them completely in half)
Crushed Red Pepper for sprinkling (optional)

Have ready: cooked rice or cauliflower rice

Melt the coconut oil over med-low heat. Add in the sliced onion and saute until just clear, about 5 minutes. Add the green curry paste, coconut milk, garlic powder, salt, and black pepper and turn to low. Simmer about 5 minutes, and then add the frozen chopped spinach. Let cook until the spinach is thawed and everything is hot. Then stir in the raw shrimp. Let simmer until the shrimp is cooked.

Serve over rice or cauliflower rice with crushed red pepper to sprinkle over. Makes about 4 servings.

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
11/25/13 8:56 P

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Here's a Spark Recipe for Vegan Lentil Burgers. It looks good -- I haven't tried it yet, though.
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=6394


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
233
209.75
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163.25
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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
11/17/13 9:34 P

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I found this recipe on a friend's facebook page. To my surprise it is Fast-appropriate:

WORLD'S BEST CHOCOLATE NO-BAKE BARS
- made with coconut oil & honey instead of sugar!

1 cup peanut butter (smooth or crunchy)
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts or slivered almonds (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
233
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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
10/18/13 11:44 A

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GINGER SHRIMP WITH CELERY for 2

Ingredients

1 tablespoon coconut oil
1 garlic clove, minced
2 teaspoons grated ginger root
1 cup sliced celery
1 tablespoon toasted sesame oil
8 oz. (1/2 pound) raw shrimp
1 tablespoon soy sauce (or to taste)
red chili pepper flakes (optional)

Thaw shrimp if frozen. Pull off the tails - or use "tail-off" shrimp. I like to slice shrimp in half the long way so that you get 2 long thin pieces of shrimp (kind of like butterflying them, except the two pieces are not attached.)

Heat coconut oil in a skillet until hot, add the celery, and stir-fry until almost done (about a minute). Add the garlic and ginger and stir fry about 30 seconds. Add the shrimp and stir fry another couple of minutes or so until pink, and curled up somewhat, and done to your liking. Remove from heat and add the sesame oil and sprinkle with soy sauce.

Have red chili pepper flakes available to sprinkle on individual portions.

Good with Cauliflower Rice: recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2149036


Find nutritional info for Ginger Shrimp at: recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2597653


Edited by: ANTIOCHIA at: 10/18/2013 (11:47)
This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
233
209.75
186.5
163.25
140
ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
9/23/13 8:50 A

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Here's a Falafel recipe made with cooked beans and baked (most Falafel is deep fat fried and made with dried and soaked beans that are ground)

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1383953


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
233
209.75
186.5
163.25
140
ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
9/22/13 10:36 P

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Last Friday I made Sweet and Sour Shrimp for supper. So I thought I'd give you the sauce recipe:

SWEET & SOUR SAUCE

Mix together:
3/4 cup pineapple juice (this may include part all-fruit apricot jam) - pineapple juice is from a can of pineapple.
3 tablespoons rice vinegar
Up to 3 tablespoons brown sugar or coconut sugar
2 tablespoons soy sauce
1 tablespoon corn starch or arrowroot
1 teaspoon (or more) grated or minced ginger
1/2 teaspoon garlic powder

To use as a plain sauce, just bring to a boil and when the sauce thickens and clears, it's done.

To use in a sweet & sour main dish here is what I did (sorry, I didn't measure my ingredients)

First I opened a can of pineapple tidbits and cut up my veggies (onions, carrot, green pepper, grape tomatoes), thawed my (raw) shrimp, and cut the shrimp in half (down the middle butterfly style into long thin pieces.)

Then I stir-fried onion chunks and and a sliced carrot in toasted sesame oil. When that was done I added green pepper and canned pineapple tidbits, and stir-fried until the green pepper was mostly cooked. I added the shrimp, and stir-fried until the shrimp was cooked. Then I poured on the uncooked sauce and stirred the mixture until the sauce thickened and cleared. Then I stirred in some halved grape tomatoes, and took it off the heat. I served it over cauliflower rice (or you can use regular rice) with roasted cashews to sprinkle on top.

Maybe next time I'll actually measure the veggies and shrimp!

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
233
209.75
186.5
163.25
140
ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
8/9/13 11:17 A

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SIMPLE TOMATO AVOCADO SALAD
Cut in chunks and mix together:
1 avocado
1 or 2 tomatoes (or some grape tomatoes cut in half)
1/2 cucumber
Add some chopped onion and a handful of olives.

Sprinkle with salt, pepper, oregano, and garlic powder. Drizzle on either cold-pressed sunflower oil, or olive oil. Add a splash of vinegar (I like raw apple cider vinegar).

(During non-Lenten times you can add Feta Cheese)


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
233
209.75
186.5
163.25
140
ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
8/3/13 12:44 P

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SHRIMP CHOP SUEY
(adapted from the Chow Mein recipe* on page 133 of the More with Less Cookbook)
Serves up to 8 depending on how hungry you are

Prepare or have ready:
1 lb raw shrimp (on non-lenten days you can use pork, beef, or chicken, raw, sliced thinly)

For the shrimp, if frozen I just thaw in hot water if I'm going to cook it immediately. Pull off the tail shells if they are still on, then I slice the whole shrimp in half, lengthwise unless they are very small shrimp.

Veggies:
3 cups celery, sliced diagonally
2 cups onions, sliced lengthwise
3/4 cup fresh sliced mushrooms
3 cups fresh bean sprouts

(You may also add or substitute other veggies: sliced carrots, snow peas, frozen french cut green beans, thinly sliced cabbage, etc...)

Sesame oil (toasted if possible), and coconut oil*

Combine in a small bowl and set aside
1 tablespoon freshly grated ginger (or 1/2 teaspoon dried and powdered)
1 teaspoon honey (optional)
2 teaspoons arrowroot (or use 1 tablespoon cornstarch)
1/4 cup soy sauce
3/4 cup water

(Have ready: cauliflower rice or regular rice)

(Also you may have ready some sauteed sliced slivered almonds or roasted cashews to sprinkle on top - optional)

In a large skillet (I use an electric fry pan) heat 1 to 2 tablespoons of either sesame oil, coconut oil, or a mixture*. Add shrimp and saute just until done -- if you sliced them in half the long way, they will curl up and become opaque. Transfer the shrimp to a large serving bowl.

Add more oil* and stir-fry each vegetable separately until just cooked and add each vegetable to the serving bowl after stir-frying. Just before serving, dump the whole meat and veggie mixture back into the fry pan and reheat. Add the sauce mixture and cook and stir just until the sauce thickens and clears.

Serve hot over cauliflower rice (see recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2149036
) or regular hot cooked rice. If desired, sprinkle with sauteed slivered almonds or roasted cashews.

*Notes:

1. I changed the name from Chow Mein to Chop Suey because I don't use Chow Mein noodles in this recipe any more.

2. Oil use is optional if watching fat calories, you can use water or broth to saute, but do use at least a little Toasted Sesame oil for the flavor if you have enough calories left in your calorie budget.

Edited by: ANTIOCHIA at: 8/3/2013 (14:49)
This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
233
209.75
186.5
163.25
140
ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
4/7/13 9:06 P

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Here is what we had for supper tonight (this was amazingly good!):

TEMPEH CACCIATORE
(a wine and oil recipe)

1 onion, sliced (about 1 cup)
1 large carrot, diced (about 3/4 cup)
Olive oil
16 oz. tempeh, cut in cubes or rectangles
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
2 celery stalks, sliced (about 3/4 cup)
2 14-oz. cans diced tomatoes
3/4 cup dry red wine
3/4 cup vegetable stock (OR 3/4 cup water + 1 teaspoon vegetable broth flavoring)
1 teaspoon garlic powder
1 teaspoon dried oregano leaves
1 teaspoon dried basil
1/2 teaspoon cumin powder
1/2 teaspoon salt (plus more for sprinkling)
1/2 teaspoon pepper (plus more for sprinkling)
1/4 teaspoon ground nutmeg
1/2 pound (or more) mushrooms, sliced
3 tablespoons drained capers (optional)
1 head cabbage, sliced (to use as a noodle substitute)
Olives

In a good sized soup pot, sauté (or sweat) the onion and carrots in olive oil (I used 1/4 cup). After stirring and sautéing for several minutes, turn the heat down to low and simmer in the olive oil for 15 or 20 minutes or until the onions and carrots are tender.

Meanwhile, in a large skillet or electric fry pan, brown the tempeh in olive oil, sprinkle with some salt and pepper. Remove from pan and reserve in a bowl or plate.

Stir-fry the bell peppers and celery in olive oil. When the bell peppers and celery are as done as you like, add them to the container with the tempeh.

Add your sliced cabbage to the skillet, and stir fry until as done as you like. Sprinkle with salt. Sauté more cabbage than you think you need because it cooks down. You may need to do several batches as it cooks down, and then combine the batches to rewarm before serving . The sautéed cabbage will be your “noodle bed” for the cacciatore.

When the onions and carrots are cooked add the cooked tempeh, peppers, and celery. Then add the diced tomatoes, red wine, vegetable stock, garlic powder, oregano, basil, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg. Simmer uncovered for 20 minutes or so, letting the liquid reduce and the flavors blend. Just before it is done, put the cabbage in a serving dish and cover. Add the sliced mushrooms to the hot skillet, with olive oil as needed and sauté until as done as you like. Add the sliced mushrooms to the cacciatore, along with the drained capers. Stir in gently and remove from heat.

Serve the cacciatore on top of the sautéed cabbage with your favorite varieties of olives and the rest of the bottle of wine!

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
233
209.75
186.5
163.25
140
ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
3/31/13 4:27 P

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That looks great -- I'll have to try it. Oatmeal is the only grain I eat (except for the blessed bread at church).

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
233
209.75
186.5
163.25
140
SOPHIALARA's Photo SOPHIALARA Posts: 912
3/24/13 9:34 A

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My "Go To" Breakfast:

1/4 c. quick rolled oats
1 tbsp flax seeds
one apple, grated
almond or soy milk to cover
12 nuts (almonds, hazelnuts, etc)

Mix it all together and it will get you through to lunch. I eat this just about every morning and it has only about 350 calories.




 Pounds lost: 10.0 
 
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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
3/18/13 4:48 P

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Grain-Free Lenten "Cereal"

Mostly fill a bowl with berries or other fruit. Then put about a quarter cup or so of walnuts on top. After that I top it with a spoonful of hemp hearts, some sunflower seeds, a tablespoon or so of ground flax seed, and some shredded unsweetened coconut. I'm sure there may be other things one could add too, like pumpkin seeds and sliced almonds. Then I pour on my cereal "milk" (half canned full-fat coconut milk and half unsweetened almond milk with maple syrup to taste) and eat with a spoon


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
233
209.75
186.5
163.25
140
ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
2/3/13 9:54 P

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This looks good:
www.eatingforidiots.com/creamy-shrim
p-
and-avocado-ceviche/


(a recipe for Creamy Shrimp and Avocado Ceviche with Plantain Chips)

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
233
209.75
186.5
163.25
140
ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
1/29/13 12:16 P

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This is one of today's featured Spark recipes (by Chef Meg) -- It really looks good: recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1518976


Kitchen Basics: Mushroom Stock

Ingredients:

1 t canola oil
2 leeks, white and light green parts only, sliced
3.5 ounces shiitake mushrooms, chopped
8 ounces baby portabella mushrooms, chopped
3 medium carrots, grated
1 tablespoon white wine, tomato juice, or lemon juice
2 garlic cloves or 1 teaspoon grated ginger
1/2 teaspoon black peppercorns
3 sprigs fresh thyme
4 parsley stems
9 cups cold water

Directions:
Place a large saucepan over moderate heat. Add the oil to the hot pan, then add the leeks to the hot oil and sweat for 3 minutes. Add the mushrooms and sweat for 2 minutes. Add the carrots and cook until the vegetables are tender. Add your acid of choice (wine, lemon juice or tomato juice) to deglaze the pan. Stir in the acid with a wooden spoon, scraping the bottom to lift up any "fond" (crust) on the bottom of the pan.

Add the remaining ingredients. Bring to a boil and reduce to a simmer for 40 minutes. Cool slightly and strain through a fine-mesh strainer. Cool completely if freezing.
Makes 6 cups, 1/2 cup per serving

Nutrition Info: Calories: 37.4; Fat: 0.4g; Carbohydrates: 8.6g; Protein: 3.2g

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
233
209.75
186.5
163.25
140
ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
1/7/13 10:09 A

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Blueberry-Parsley Smoothie

Combine in blender:
1/2 cucumber
1/2 cup unsweetened (sour!) cranberry juice
at least 1 cup or more parsley (either flat or curly is fine).

When all is well blended and a nice dark green color, add:
1 cup frozen blueberries

Blend until smooth. (If too thick add more cranberry juice or some water.)

I like this smoothie without any sweetener – it has a very rich fruity taste but not sweet.

Serving Size: Makes 1 large glass full! recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2294680


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
233
209.75
186.5
163.25
140
ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
12/2/12 4:25 P

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Cereal Bowl Coffee Cake
Grain Free, Vegan, Microwave Breakfast!

First, in a small bowl mix together the wet ingredients:
1 tablespoon golden flax meal
2 tablespoons water
1/4 cup applesauce
1 tablespoon honey
1/2 teaspoon cider vinegar
Let sit for 5 minutes or more so the flax meal can get “eggy”

Then, using coconut oil (or other preferred oil or fat), grease a microwavable cereal bowl very well for cooking the cake.

In another small bowl, mix the topping ingredients:
2 tablespoons chopped walnuts
1 tablespoon almond meal (almond flour)
1/8 teaspoon cinnamon
1-1/2 teaspoons applesauce
1-1/2 teaspoons palm sugar or brown sugar or other granulated sweetener

Then after the flax mixture has soaked, stir the following into the flax mixture and mix well:
2 tablespoons coconut flour
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon baking powder
Dash salt

Spoon the batter into the greased cereal bowl and top with the mixed topping ingredients. Bake on high in the microwave for 2 and a half to 3 minutes. Let cool and enjoy.


recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2308706


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
233
209.75
186.5
163.25
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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
11/9/12 10:12 A

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Here's an interesting recipe -- I haven't tried it yet but it looks good -- from: recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=378


Vegan "Chicken" Salad

1 cup tempeh, cubed
1/2 cup soy or other vegan mayonnaise
1 stalk celery, finely chopped
1/2 medium onion, chopped
2 tbsp fresh parsley, minced
2 tsp prepared mustard
2 tsp Braggs Liquid Aminos or soy sauce
1 garlic clove, crushed and minced

Directions
Steam the cubed tempeh for 15 minutes on medium-high heat. Remove from heat and set aside to cool.

In a medium bowl, combine the mayonnaise, celery, pickles, onions, parsley, mustard, Braggs/soy sauce, and garlic with the tempeh and toss lightly.

Serve over toast, as a side dish, as a sandwich filling, or alone.

If you have trouble finding tempeh, you can use firm tofu, but it's not quite as effective.

Makes 4 servings.

Edit note:
After I posted this, I decided - Why not try this for lunch? I did make a few changes:

I didn't measure the tempeh, but I used an 8 oz. package.
I only used 1/4 cup of vegenaise, and 1 teaspoon dijon mustard
I used less onion, and a dash of garlic powder for the garlic.
I added the juice of 1/4 lemon.
I let it chill in the fridge for a while to let the tempeh absorb the flavors from the rest of the salad.
I served it over romaine lettuce with sliced tomato.

Wow! It was really good!

Edit 3-31-13: Hmmmmmm .... Looks like I posted this recipe twice on this thread. Sorry 'bout that!

Edited by: ANTIOCHIA at: 3/31/2013 (16:29)
This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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10/2/12 11:52 A

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DOUBLE MANGO-SHRIMP SALAD FOR TWO

3 tablespoons picante sauce or salsa
1 tablespoon mango or peach chutney
1 tablespoon Dijon mustard
1 tablespoon lime juice
4 cups torn Boston or red leaf lettuce
6 ounces of cooked medium or large peeled and deveined shrimp
1/2 cup diced avocado
1/2 cup diced ripe mango or papaya
1/3 cup red or yellow bell pepper strimps
2 tablespoons minced cilantro

Combine in a medium bowl: picante sauce, chutney, mustard and lime juice.
Mix well. Add shrimp, avocado, mango, and bell pepper. Mix gently.

Put two cups of lettuce on each of two salad plates. Then spoon half of the shrimp mixture on top of each plate of lettuce. Sprinkle each salad with a tablespoon of cilantro.



Edited by: ANTIOCHIA at: 10/2/2012 (11:52)
This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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9/14/12 2:39 P

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Cauliflower Salad

2 cups sliced raw cauliflower
1/2 cup sliced scallions or 1/4 cup thinly sliced onion
1/2 cup sliced carrot
1/4 cup minced parsley
1/4 cup vegetable oil
1-1/2 tablespoons lemon juice
1-1/2 tablespoons rice vinegar
1 teaspoon salt
1/2 teaspoon sugar
Freshly ground black pepper to taste

Put the vegetables into a salad bowl. Make dressing: Into a jar with a screw top lid, put the oil, lemon juice, salt, and sugar. Shake well and add to the salad vegetables. Mix to combine vegetables and dressing. Add some freshly ground pepper. Stir again. Chill before serving.

Number of Servings: 6

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=934362


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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8/9/12 2:31 P

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Here's an amazing recipe for grain-free vegan brownies. I just tried it and it is really good!
gazingin.com/2012/05/18/flourless-ca
rr
ot-brownies/


Flourless Carrot Brownies
Ingredients:
• 1 cup unsalted natural almond butter
• 1½ cups finely grated carrots
• 1/3 cup honey or agave nectar
• 1 Tbsp flaxseed meal + 3 Tbsp cool water
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1 tsp baking soda
• ½ tsp ground nutmeg
• 1 cup dark chocolate chips (vegan and/or gluten-free as desired)

Directions:
Preheat oven to 350°, spray or lightly oil an 8×8″ glass baking dish.

Note on carrots – when grating use the small side of a box grater, they need to be small to disappear into the brownies.

In a small bowl whisk the flaxseed meal and water together, let rest for 10 minutes to thicken. Stir all the ingredients together until smooth, spread evenly into the pan. Bake for 35 to 45 minutes, until a toothpick comes out clean in the center. Let cool before cutting.

PS: As the brownies cool any remaining aroma of carrot will disappear.
~Sarah (recipe author - see link above)





This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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8/8/12 2:15 P

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This recipe for BBQ Tempeh was being advertised on my start page when I logged in today. Looks like an appropriate recipe for this time of year! It would probably be good with corn on the cob and coleslaw!

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=360


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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6/9/12 10:21 A

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TEMPEH "CHICKEN" SALAD

Ingredients

12 ounces tempeh, cubed
1 stalk celery, minced
2 tablespoons red bell peppers, minced
1 large dill pickles, minced
2 -3 scallions, minced
1 tablespoon fresh parsley, chopped
1/2 cup soy mayonnaise or 1/2 cup regular mayonnaise ( more or less to taste)
1 tablespoon yellow mustard ( spicy golden brown is nice too)
1 teaspoon lemon juice
salt & freshly ground black pepper

Directions

Place the cubed tempeh in a saucepan of boiling, salted water. Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
Then toss it in the fridge.

In a large bowl, combine the celery, pepper, pickle, scallion and parsley.

Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper. Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.

This will keep covered in the fridge for 2-3 days. This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.

From: www.food.com/recipe/tempeh-chicken-s
al
ad-86071


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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4/17/12 2:52 P

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Here's a recipe I made for our Soup/Salad supper after Pre-Sanctified this year. I just discovered it. Everyone liked it and asked for the recipe, and this is the way I wrote it up for them:

African Curried Peanut Soup
AKA “Sweet Potato Curry”

1 large onion, chopped
4 cloves garlic, minced (I used some dried garlic granules)
1 tablespoon oil or water (I used coconut oil)
2 tablespoons curry powder
1/8 teaspoon cayenne pepper
4 cups vegetable stock (I used water and vegetable bouillon)
1 (15 oz.) can diced tomatoes
3-1/2 cup peeled, diced yams or sweet potatoes
1/2 cup peanut butter (I used more – maybe up to 3/4 cup)
1 (14 oz.) can coconut milk (not “lite”)
1/2 cup cilantro, chopped (optional – did not use)
2 limes, quartered (optional – did not use)

In a large pot, over medium-high heat, sauté onion and garlic in oil (or water) until tender, 6-8 minutes. (I sautéed the onion longer over very low heat). Add curry and cayenne, and stir until fragrant, about 30 seconds. Add the stock and tomatoes; bring to boil. Stir in yams. Cover and simmer until yams are tender, about 20 minutes. In a medium bowl, stir the peanut butter until smooth. Gradually stir in the coconut milk. Pour the mixture into the pot and heat. Puree in a blender until smooth (or use an immersion blender). Garnish with cilantro and serve with lime wedges. Serves 4 – 6

Ruth’s notes: I doubled the recipe which made more than I needed for my large slow cooker. I didn’t have enough canned tomatoes so I used part V-8. I also threw in part of a carrot to use it up. I didn’t measure everything exactly and at first it was kind of thin and rather spicy, so I simmered some onion, celery, white potato, and more sweet potato in some vegetable broth. When that was cooked I blended it into the previously made soup, and that helped.

During non-fasting times, this soup can be made substituting butter for the oil and chicken stock for the vegetable stock.



This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
3/10/12 8:47 A

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Here's another Chia Seed Pudding:

Eggnog Chia Pudding

Have ready two large mouth pint size jars.

Ingredients:
About 3 to 4 cups almond milk
1/2 avocado
3 tablespoons maple syrup or agave
1 teaspoon vanilla extract
1/2 teaspoon turmeric
1/2 cup chia seed
1/2 teaspoon ground nutmeg

Directions:
In a blender combine:
1-1/2 cups almond milk
1/2 avocado
1/2 teaspoon turmeric
3 tablespoons maple syrup
1 teaspoon vanilla extract
Blend until smooth then divide mixture between the two jars.

Into EACH jar add:
1/4 cup chia seed
1/4 teaspoon ground nutmeg
Stir well to combine. Then add more almond milk to fill up the jars and stir again.

Let stand at room temperature for about 5 minutes, and stir to break up any chia seed clumps; let stand again for 5 more minutes and stir again. Then put on the lids and store in the fridge.

This is good for both dessert and breakfast. Makes about 6 servings.



Edited by: ANTIOCHIA at: 3/10/2012 (08:48)
This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
3/10/12 8:39 A

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This recipe looks good -- I haven't tried it yet -- it's Coach Nicole's Vegetarian Lentil Loaf:

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=759


Ingredients
1.5 cups dried lentils, rinsed
2 yellow onions
2 Tbsp olive or canola oil
3 cups brown rice (cooked)
1 (6-ounce) can of tomato paste
1/2 cup ketchup
1 tsp marjoram
1 tsp sage
1 tsp garlic powder
1/2 cup cherry tomatoes, quartered
3/4 cup tomato sauce (or pasta sauce)
Additional ketchup or salt to taste
Directions
Rinse the lentil and cook them in 3-4 cups water until soft (about 30 minutes). Drain excess liquid. Mash lentils slightly.

Meanwhile, peel and chop both onions, cooking them on a skillet with the oil until translucent or golden.

In a large pot or bowl, combine mashed lentils with onions, rice, tomato paste, spices, quartered tomatoes, and pasta sauce until mixed well.

Press mixtured into a well-oiled loaf or baking dish. Spread 1/2 cup ketchup across the top. Bake at 350-degrees for 1 hour.

Add additional ketchup to taste. Will keep (covered) in the refrigerator for 7-10 days.

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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3/8/12 6:01 P

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Here are some easy vegan meals from Spark:
www.dailyspark.com/blog.asp?post=10_
no
recipe_meals_for_nights_you_dont_feeR>l_like_cooking


emoticon

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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3/6/12 10:31 A

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CHIA SEEDS!

Yes, you can eat Chia seeds -- the same seeds that make the *hair* on Chia Pets.

Here is some info on Chia seeds:

www.mychiaseeds.com/Articles/Top10Ch
ia
Benefits.html


And of course there is more information on the internet if you look. I've also read on one of the sites that you can make a gel with Chia that you can substitute for eggs in baking.

And here is my favorite recipe using Chia seeds -- it is kind of like tapioca pudding:

CHIA SEED PUDDING

Fill a wide mouth pint size jar about 3/4 full with unsweetened almond milk. Add 1 tablespoon maple syrup and 1/2 teaspoon vanilla and stir to combine. Add 1/4 cup Chia seeds and stir well. Put the top on and shake well.

Let jar rest on the counter for about 5 minutes or so. Then shake well again. If you can see the Chia seeds are still clumped together, take the lid off and stir. Put the lid back on and repeat in another 5 to 10 minutes. Keep doing this until you can see the seeds stay evenly distributed. (It usually takes only 2 or 3 times of shaking and/or stirring.)

When the seeds are evenly distributed finish filling the jar with almond milk, shake or stir to combine, and place in the refrigerator. The Chia seed pudding will be ready to eat in a few hours or overnight.

If it isn't sweet enough for you add a drop or two of Stevia, or add fruit. Especially good with banana slices.

Chia Pudding makes an excellent breakfast!


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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3/5/12 9:55 A

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Here is a link with high protein recipes -- many of them (not all) vegan:

www.101cookbooks.com/high_protein_re
ci
pes/


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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3/3/12 9:00 A

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I am very sensitive to carbs as well. I have started trying to up my percentage of raw foods. For example, instead of pasta I am now eating raw zucchini. Slice it thinly in long strips with either a peeler (like you would peel a carrot, only make as many thin slices as you can) or a mandoline, or cut it in julienne strips. It is amazing! Or you can add the thin strips to soup and cook briefly and have a "noodle" soup.

Also I have been making cauliflower "rice" (cooked). Here is a link about how to do that:
lowcarbdiets.about.com/od/lowcarbsid
ed
ishes/r/caulirice.htm


And I have been drinking a lot of green smoothies:
My favorite breakfast one is:

Place in a blender:
1 apple. cut up
1/2 cup or more green tea (cooled) or water
1/2 lemon peeled -- (I scoop out the fruit with a grapefruit spoon and squeeze in as much juice left in the remaining shell as possible)
1/4 ripe avocado
Blend together until liquified.

Then add a handful of greens like spinach, collards, kale, parsley, etc.... or a combination.
Pulse to incorporate and then blend until finely chopped and as liquified as possible.

My blender isn't an expensive one, so my green smoothies are a big chewy but so satisfying and full of so many nutrients! I think I can drink more greens in smoothies than I can eat in salads.

I know eating raw veggies doesn't have as many proteins as meat and some of the starchy carbs, but they do have some protein -- just look at cows -- they develop all that meat on a green diet!!!!

Besides -- maybe we don't need as much protein during Lent. At least I don't think it will hurt us to cut back for a few weeks. We can go back to a high protein diet at Pascha.

I think sticking to as many raw fruits and veggies will help. I started looking for as many raw recipes on Spark as I could find. Here is a link to my raw cookbook -- most recipes I have NOT yet tried:
recipes.sparkpeople.com/cookbooks.as
p?
cookbook=489358


Has anyone else here tried some raw "cooking" (uncooking!)?

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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PANA17's Photo PANA17 SparkPoints: (3,943)
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Posts: 93
2/26/12 10:29 P

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Hi everyone! These recipes look wonderful! I have just come back to sparkpeople after being away from it for a couple of years. This is really the only way I can hold myself accountable by tracking everthing. Tomorrow I officially start eating better and exercising. My question is does anyone have a favorite website that has low carb lenten recipes?? I am a carb addict and lose weight/feel better without so many and now we are upon Lent which that can be a challenge. Please help. Thanks

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2/21/12 6:22 P

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emoticon
Those look wonderful! We'll have to try them this Lent! Thank you for posting.

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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2/20/12 1:12 P

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I found this on the Orthovegan blog. I will be trying it!

South of the Border Black Bean Patties

3 C well-cooked black beans
1/2 - 1 tsp salt (I used Adobo seasoning)
1 heaping tsp ground cumin
1 heaping tsp Italian seasoning (need that bite of oregano here)
3 cloves garlic, minced
1 C dry bread crumbs (I used Italian)
2 - 3 Tbs finely minced onion
1/4 tsp cayenne
1/4 tsp black pepper
1 C water
1/4 C flour (for dredging)
Olive oil for frying

Mash first nine ingredients together, but leave some of the beans chunky for a nice texture. The breadcrumbs will make it very dry, so add up to 1 C water to make it a stiff, but still moist, consistency - a consistency that can easily be formed into balls or patties. Taste for salt and heat. Form into eight patties - I made slightly oval ones that will fit nicely into half a pita. On a nonstick grill, I sprayed a little pure olive oil and browned them well on both sides.

Once they cooled off, I wrapped them individually and froze them. I plan on serving these with lettuce, onion, olives, peppers and salsa, and maybe a dollop of vegan sour cream substitute in half a pita. I think my college-age daughter and her guest will enjoy these as lunch or a snack


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2/13/12 11:52 A

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Here's a recipe for Chickpea burgers, cooked according to traditional methods for the best nutrition. I haven't tried it yet but thought it looked interesting:
www.thehealthyhomeeconomist.com/vegg
ie
-burgers-chickpeas-gone-western/


VEGGIE BURGERS

Inspired by Nourishing Traditions Cookbook, p. 506

Makes 8-12 patties

Ingredients:

2 cups chickpeas (dried, uncooked)
Filtered water
4 TBL lemon juice
1-2 cups parsley, finely chopped
2 onions, finely chopped
4 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp pepper
1 tsp sea salt
1/2 tsp cayenne pepper (optional)
1 tsp baking powder
About 1 cup expeller pressed coconut oil

Instructions:

Place chickpeas in a large pot and cover with boiling water. Stir in 2 TBL lemon juice, cover and leave on the counter for 12 hours or overnight. Drain, recover the chickpeas with more boiling water and stir in 2 more TBL lemon juice. Leave on the counter for another 12 hours. Drain and rinse chickpeas.

*The chickpeas are traditionally soaked in this manner to eliminate anti-nutrients that cause digestive distress and maximize absorption of the nutrients in the chickpeas.

Process soaked/drained chickpeas in batches depending on the size of your food processor with the remaining ingredients until a coarse paste is formed that holds together.

Cover and refrigerate chickpea paste for at least 1 hour.

After refrigerating, form chickpea paste into patties and saute in coconut oil.

Serve on a sourdough bun with sliced tomatoes, cucumbers, avocado and sauces of choice.

from Sarah, The Healthy Home Economist
Sarah says, "The good news is that you can make a bunch of them at one time and freeze so that you have them handy for quick meals when necessary."

Edited by: ANTIOCHIA at: 2/13/2012 (11:56)
This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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2/10/12 12:38 P

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Another non-soy idea that I've started using lately is Indian curry recipes. Here's one that looks good, but I haven't tried it yet:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=720805


Of course you couldn't use the sour cream, but you can blend up some raw cashews with lemon juice and water -- I'm sure you can find vegan sour cream recipes on the internet. Also you could mash up some avocado with lemon juice as a sour cream substitute.

Often curry recipes call for coconut milk, which makes a good non-dairy creamy sauce.

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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2/9/12 2:33 P

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Here are some more of my favorite main dish Lenten recipes without soy:

Red Beans and Rice:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=486899


Very Veggie Chili:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=497303


Baked Beans (also add a tablespoon of prepared mustard to this recipe -- I forgot to list it with the ingredients):
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=963298


"Where's the Beef" slow cooker stew:
recipes.sparkpeople.com/recip
e-detail.
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Lentil Wild Rice Soup:
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Baba's Bean Soup:
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Pecan Oat Waffles
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Garbanzo Nut Burgers:
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This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
2/8/12 12:26 P

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Yes -- I've been reading a lot of negative stuff about soy lately. Last advent we hardly used any soy. We use lots of other beans though. If you soak them well -- 12 to 24 hours, throw away the soak water, and then simmer them until they are done (when they come to a boil, skim off the foam and turn down the heat), then they don't seem to produce as much gas. Also, a person's body tends to adjust -- although some people may need to rely on Beano or other gas reducing remedies.

There is also shrimp, clams, oysters. If you mash canned shrimp with a little Vegenaise (or other vegan mayo) it makes a good sandwish filling or salad topping. For a simple oyster stew, heat up a can of oysters and measure out one can of almond or coconut milk (depending on how much fat you like) and add. Bring to a boil -- add salt, pepper, etc... You can simmer some potatoes, onions, and celery in a little water with some broth flavoring first and then add the oysters and milk substitute.

Another protein source is nuts and nut butter. Here's a good recipe for an easy pasta peanut butter sauce:

MACARONI AND PEANUTS
2 cups uncooked macaroni (8 oz.)
1/4 cup peanut butter
2 tablespoons honey
2 tablespoons soy sauce
1/4 to 1/2 cup chopped dry roasted peanuts

Cook the macaroni according to package directions. Meanwhile, in a large serving bowl, mix together the peanut butter, honey, and soy sauce. Drain the macaroni, and mix it into the sauce in the serving bowl. Put the chopped peanuts into a separate small bowl. Let everyone dish out some of the peanut butter/macaroni on their plates and then sprinkle some of the peanuts on top of their individual serving. Yum!
(Makes about 4 servings)

Hope that helps!
~Ruth Ann

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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2/7/12 5:47 A

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I've had a hard time with protein and fasting- soy protein (TVP, soy isolate, tempeh, tofu, etc) does unfortunate things to my skin and my countenance. I break out and I'm constantly irratable due to the way soy impacts my hormones.

Do you use any other proteins during Lent?



Anyone can do it if I can do it!!


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2/6/12 3:07 P

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I just discovered Larabars! They are a kind of fruit and nut bar made with no added chemicals or unnecessary ingredients. Nearly every kind of Larabar I found was sweetened only with fruit (mainly dates). Only the chocolate chip variety had a little sugar in the chips. For example: Here are the ingredients of a "Cherry Pie" Larabar: dates, almonds, and unsweetened cherries. That's all. It does have 200 calories, but it isn't junk food. All of the Larabars I saw are Fast-appropriate. They are also gluten free, dairy free, soy free,non-GMO, vegan, and kosher.

Edited by: ANTIOCHIA at: 2/6/2012 (15:08)
This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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2/5/12 11:14 P

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EASY SPINACH SALAD

For the dressing, combine in a food processor or blender:
6 tablespoons oil
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons sugar
1 clove garlic
1/4 teaspoon pepper
Blend until smooth

Then into a large salad bowl put:
1 or 2 bags spinach torn into bite size pieces
6 green onions, sliced
2 cans mandarin oranges, drained

Just before serving, toss salad with dressing and then sprinkle with:
2 tablespoons sesame seeds.




This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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1/25/12 9:19 A

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I was investigating raw food recipes and came across this -- looks interesting. Of course it wouldn't be an everyday recipe but for thoese "feast-fast" days or a fish-wine-oil day when you want something special. I haven't tried this yet -- anyone want to try this and see if it is any good?


JUST LIKE CHEESECAKE (raw "cheese cake")
By Emily Lee Angell ("The Complete Book of Raw Food")

Makes: 24 slivers

For the Crust:
2 cups raw mac nuts
1/2 cup dates, pitted (medjools)
1/4 cup dried coconut

For the Cheese:
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice
3/4 cup honey
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon celtic sea salt (optional)

For the Raspberry Sauce:
1 bag frozen raspberries (or use whatever berries you prefer)
1/2 cup dates

To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch spring form pan. Press crust onto the coconut. This will prevent it from sticking.

To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.

Serve with Raspberry Sauce.

Razzleberry's Notes:
I forgot to add the vanilla, but mine still tastes amazing! And instead of honey, I used agave and dates. Oh, and another tip. BLEND, BLEND, BLEND all the cheese mixture so it is very creamy and there aren't big chunks of cashews left. Probably an obvious thing to say, but hey!

thesunnyrawkitchen.blogspot.com/2007
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Edited by: ANTIOCHIA at: 2/2/2012 (15:20)
This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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1/3/12 4:33 P

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SWEET POTATO BAKE

3 pounds sweet potatoes
1/3 cup brown sugar, firmly packed (adjust to taste)
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon cinnamon (adjust to taste)
1 1/2 cups apricot nectar
2 teaspoons grated orange peel
2 tablespoons butter or margarine (optional)
1/2 cup pecans (optional)

Peel sweet potatoes and cut into serving-size slices. Steam over hot water until just tender, but not mushy. Cool and arrange in a casserole dish.

In a saucepan, combine brown sugar, cornstarch, salt, and cinnamon. Stir in apricot nectar and orange peel. Bring to a full boil, stirring constantly. Remove from heat and stir in butter or margarine (or omit for a non-dairy, non-oil dish). Cool slightly. Sprinkle pecans over sweet potatoes and then pour the sauce over the potatoes so all are glazed. At this point you may cover and refrigerate or freeze to cook at a later date.

When ready to bake, preheat oven to 375. Bake, covered, for about 25 minutes or until sauce is bubbling.



This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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12/2/11 3:26 P

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I just discovered this! Here's a good recipe for -

VEGAN RANCH DRESSING
1-1/4 cup vegenaise (vegan mayo)
1 tablespoon raw apple cider vinegar
3/4 cup less 1 tablespoon full fat coconut milk
1 tablespoon dried parsley
1 tablespoon Bragg's Organic Sprinkle (or herb mix of your choice)
1/2 teaspoon each: dry mustard, garlic powder, onion powder
1/4 teaspoon each: salt, pepper

Mix altogether and store in the refrigerator. You may use a minced fresh garlic clover or two instead of the garlic powder if desired.

Do not use "Lite" coconut milk. Coconut fat is actually very good for you.




This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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SOPHIALARA's Photo SOPHIALARA Posts: 912
11/8/11 1:09 P

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I just looked at your recipe for the Garbanzo Bean Burgers, and you could easily substitute lentils to make them Lentil-Walnut Burgers. They'd be just as delicious, only different! Actually, that's just how my Lentil-Walnut Burger recipe reads.






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11/8/11 10:54 A

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Lentils and walnuts -- That's an interesting combination! I'll have to try that! Thanks for posting!

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
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p?cookbook=6445


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SOPHIALARA's Photo SOPHIALARA Posts: 912
11/6/11 5:32 P

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My standard dinner consists of:

14oz vegetables
4oz brown rice
5oz lentils
1/2oz chopped walnuts

For the vegetables, I start out with chopped onions and garlic, sometimes sliced leeks, too. I "water-sauté" them until they're soft. (Just add a little water and cover the pan.) Then I add cleaned and cut green beans, sliced carrots, sliced zucchini, and whatever other vegetables sound good, along with some tomato paste, oregano, and basil. Cook, covered until done to your liking.

Edited by: SOPHIALARA at: 11/6/2011 (17:33)



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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
10/26/11 3:05 P

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OYSTER SOUP

The easiest version is to put 1 (8 oz.) can oysters into a sauce pan. Then using the oyster can, measure out 1 can of milk substitute. Since I'm on a coconut milk kick right now, I would use either lite or full-fat coconut milk. Heat to "soup temperature" -- does not need to boil. Season to taste with optional salt and pepper. Worcestershire sauce is also good.

For a more complicated soup, drain the oyster juice into a sauce pan. Add some veggies -- chopped onion, celery, potato, corn, etc... Depending on how many veggies you use you may need to add more water and salt. Bring to boil, then turn heat down and simmer until veggies are done. Then add the oysters and a can of milk substitute (If you use 2 cans of oysters, add 2 cans milk substitute). Heat to desired temperature.

Edited by: ANTIOCHIA at: 10/26/2011 (15:07)
This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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10/22/11 11:21 A

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EASY COOL WHIP SUBSTITUTE!

During Lenten days, our family has relied on "Cool Whip" to top Lenten desserts, but I have become increasingly concerned at how unhealthy it is -- look at the ingredient list -- mainly a string of chemical names!

So I stumbled on this easy creamy topping:

1 can full fat Coconut milk (not "lite")
2 tablespoons maple syrup (or stevia to taste)
1/2 teaspoon vanilla extract

Dump the can of coconut milk in a bowl and mix with a whisk until smooth. Then stir in the maple syrup and vanilla. Place in a storage container and chill. This is not whipped, but a spoonful or two makes a nice creamy topping. (Note: if the coconut milk is well mixed, it will not separate in the fridge.)

(Edit 10/26 -- I just tried stirring a spoonful of this "Creamy Topping" into my morning coffee! Very good!)

You can also whip the cream from coconut milk but it is a little more work:

Do NOT shake the can of coconut milk before opening! Open the can of full fat coconut milk ("Lite" Coconut milk will NOT work to make whipped coconut cream) and either scoop out just the cream from the top, or pour through a sieve so the cream top stays in the sieve and the liquid goes through. Reserve the liquid for another use or discard.

(Edit 12/1 -- some brands of Coconut milk do not separate as easily into cream and coconut water as others. Some recipes say to put the can into the refrigerator carefully, without shaking, and the cream part hardens so that it is easier to separate.)

Put the cream top in a metal or glass bowl and chill in the fridge. Also chill the beaters to your mixer. When thoroughly chilled, beat the cream well. It will take longer than for whipped cream and will not fluff up as much, but it will whip. Add sweetener and vanilla to taste. Use to top your dessert and keep the leftovers in the fridge.

NOTE: Do not be afraid of coconut fat -- more and more research shows that it is GOOD for you! Good news!

Edited by: ANTIOCHIA at: 12/2/2011 (15:30)
This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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10/2/11 3:06 P

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ZESTY BLACK BEAN DIP

8 6" corn tortillas
1 15-16 oz can black beans, drained and rinsed
1 8 oz. jar salsa

Preheat oven to 350. Spray 2 baking sheets with cooking spray. Cut each tortilla into 6 wedges. Spread out the wedges on the baking sheets and bake until crisp, about 10 - 15 minutes.

While the tortillas are baking, combine the beans and salsa and place in a bowl. Then place the baked tortillas in a basket and serve with the dip.



This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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9/28/11 9:45 A

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CRAB CAKES (makes 4 crab cakes)

8 oz. crab meat (I use Chicken of the sea Crab "Claw" - it comes in plastic containers in the refrigerated seafood section of the grocery store.)
1-1/4 cups crushed baked potato chips (Crush them with the bottom of a drinking glass in a bowl -- don't use the blender and turn them into powder.)
2 tablespoons vegan mayonnaise
2 teaspoons pickle relish
1 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
2 teaspoons coconut oil (or margarine)
Lemon wedges as desired

Line a baking sheet with foil. In a bowl (possibly the bowl you crushed the potato chips in) mix together the crabmeat, potato chips, mayo, relish, mustard, and pepper. Form into 4 balls with your hands, place on the foil lined baking sheet and flatten into cakes. Top each with a half teaspoon of coconut oil (or margarine). Broil until browned - about 4 minutes. Serve with lemon wedges.

This recipe will serve 2 - 4 people depending on how hungry you are. I like to serve this with steamed asparagus and coleslaw.



This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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9/2/11 3:48 P

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EASY MILK SUBSTITUTE
(This is especially good on cereal)

1 can lite Coconut milk
2 teaspoons maple syrup
pinch of sea salt, optional (for the minerals -- if you don't have sea salt, don't bother)
1/4 teaspoon vanilla extract
1/2 teaspoon Dolomite powder, optional (calcium supplement - available at vitamin stores like Vitamin Shoppe)

Put all ingredients in a pint jar with a screw top lid. Close the jar tightly and shake well. Keep refrigerated. Makes about 1-1/2 cups or a little more. I didn't measure exactly.

Note as of 10-22-11: I've started using the Dolomite powder but found it does not dissolve and its kind of gritty. I leave it out unless I am just warming up a cup of this for myself either to drink warm or make cocoa. Then I will stir a quarter teaspoon into my portion for a calcium supplement or I will add a quarter teaspoon to a smoothie.

Edited by: ANTIOCHIA at: 10/22/2011 (11:25)
This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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7/22/11 12:16 P

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I just got this recipe from a friend -- this is wonderful! She often brings this to Lenten soup/salad suppers:

GOLDEN LENTIL SOUP
Makes 10 to 12 servings

Ingredients:
3 tablespoons olive oil (can use other oil)
6 celery stalks, cut into 1/2-inch pieces (include the leaves)
3 carrots, peeled and cut into 1/2-inch pieces
2 onions, chopped
1 pound dried red lentils
1/4 cup long-grain white rice
12 cups water
1 tablespoon lemon pepper
1 tablespoon seasoned salt
2 teaspoons salt, plus more to taste
1 1/2 teaspoons ground black pepper, plus more to taste
1/2 teaspoon ground cumin
1/4 cup fresh lemon juice

Preparation:
Heat the oil in a very large stockpot over medium-high heat. Add the celery, carrots, and onions. Sauté until the onions are light caramel color, about 10 minutes. Stir in the lentils and rice and the water. Cover and bring to a boil over high heat, about 20 minutes. Reduce the heat to medium-low. Cover and simmer until the lentils are very soft, stirring occasionally, about 25 minutes. Stir in the lemon pepper, seasoned salt, salt, black pepper, and cumin. Simmer uncovered until the flavors blend, the lentils have fallen apart, and the mixture thickens slightly, stirring occasionally, about 20 minutes. Stir in the lemon juice. Season the soup to taste with more salt and pepper, if desired.

Ladle the soup into bowls.

Cook's Notes:
As the red lentils cook, they turn golden and literally look puréed..

As an alternative or variation to the soup, melt 2 tablespoons of butter in a heavy small saucepan until it begins to foam, then stir in a teaspoon or so of dried mint. Pour the mint mixture into the lentil soup just before serving. It is delicious! (Antiochia's note -- I wonder, would this mint mixture would work with coconut oil?)





This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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6/20/11 10:48 P

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PASTA AND BEAN SALAD

8 oz. whole wheat pasta, cooked
1 red bell pepper, chopped
1 15 oz. can black beans, rinsed and drained
1 English cucumber, thinly slice
1/4 medium red onion, diced
1 medium carrot thinly sliced
3 tablespoons organic Veganaise mayo
Sea salt to taste

Combine all ingredients together. Add mayo and salt. Mix well.
Serve chilled.


This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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3/14/11 7:55 A

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Here is a wonderful Lenten lunch salad -- in fact I take it to work often:

Into a large plastic bowl with a lid place a cut up small tomato (or handful of cherry tomatoes), then whatever other veggies you like -- sliced cucumbers, carrots, or celery (or chopped celery leaves), green pepper, onion, etc. Then fill the remainder of the bowl with lettuce pieces or spring mix. Put the lid on.

In another small bowl with a lid put about a half cup of drained, rinsed garbanzo beans and a tablespoon or two of salad dressing (I like a low fat Italian).

Then when it is time for lunch, dump the salad out on a plate (the tomatoes will end up on top) and top all of that with the garbanzos and dressing. If you have enough calories left over you can top all of that with a couple tablespoons of roasted cashews. Yum! This was so good I took it to work every day last week!

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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3/14/11 7:47 A

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Hillbilly Housewife is a wonderful website. My daughter is always raving about their recipes! She's cooking for a growing family though -- here there is just DH and me, and I have to cook quick simple meals after I come home from work, and I haven't been looking into new recipes like I used to. But from all my daughter has said about it, I can strongly recommend Hillbilly Housewife! Thanks for the posts!

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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VERA_MOM's Photo VERA_MOM Posts: 2,604
2/8/11 9:26 P

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I'll have to check our Aldi to see if they have the veg broth in a carton ... I know I haven't seen it, then again, never looked for it, lol.

I'm not officially fasting (still breastfeeding) but dh is so I'm always on the lookout for stuff to try.

I'm a big fan of the Hillbilly Housewife. I've used quite a few of her recipes. I've also emailed her a couple of times and she's usually pretty prompt about responding and very sweet/friendly.

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2/6/11 7:49 P

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Here is a delicious butternut squash/carrot soup recipe. It's from the Hillbilly Housewife (no I'm not kidding) website, and it's called Orange you glad it's Thanksgiving soup. Easily modified with another type oil, no butter, and with vegetable broth. I buy my vegetable broth in the carton at Aldi.

http://www.hillbillyhousewife.com/thanks
giving-soup.htm

ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
2/2/11 7:55 A

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Since today is a Fish/Wine/Oil day, I thought I would share my recipe for Tuna Sauce. This sauce is great on rice, pasta, or riced cauliflower:

TUNA SAUCE

1 tablespoon oil
1/2 cup diced celery
1/4 cup chopped onion
1/4 pound sliced mushrooms
1 cup water
2 tablespoons all purpose flour
1 tablespoon nutritional yeast (optional)
about 1/2 teaspoon Vegetarian Better than bouillon *No Chicken Base* (or use a little vegetable broth flavoring to taste)
1 7-oz. pouch of Tuna

Put the two tablespoons of flour, the 1 tablespoon of nutritional yeast, and the water in a jar with a screw top lid and shake well. Set aside.

Put the oil in a sauce pan. Add the celery, and onion. Saute for about 5 minutes or so until the celery and onion are as cooked as you wish. Add the mushrooms and saute for another couple minutes. Shake the jar of water, flour, and yeast again until it is well combined and then pour into the sauted veggies, stirring constantly. Sauce will boil and thicken. Add the pouch of tuna and stir well.

Serves 2 - 3

PS - Hmmmmmmm Looks like I already shared this recipe. Oh well... it's a good one!


Edited by: ANTIOCHIA at: 6/21/2011 (08:50)
This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
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ANTIOCHIA's Photo ANTIOCHIA Posts: 2,302
2/2/11 7:50 A

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What a strange combination - beets, prunes and garlic! I'll just have to try it because I can't imagine how it would taste!
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This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


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THINKANDEAT Posts: 126
12/22/10 7:53 P

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boil or roast fresh beets....peel and shred
add chopped prunes
garlic to taste
and I use tofu mayo....just enough to lighten it some....

this sounds terrible...but it is really delicious!
a friend from Russia gave me the recipe!
Blessed Nativity to all of you!
halfame

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12/18/10 9:08 P

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Thanks - That looks wonderful and easy! I'll try it this week!
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~Ruth Ann

This is the day that the Lord had made. Let us rejoice and be glad in it. Glory to the Father, and to the Son, and to the Holy Spirit; both now and ever and unto the ages of ages, Amen.
~Ruth Ann
Madison, WI
Link to one of my cookbooks which should also lead you to the rest of them:
recipes.sparkpeople.com/Cookbooks.as
p?cookbook=6445


 current weight: 183.0 
 
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SORQAQTANI's Photo SORQAQTANI SparkPoints: (3,126)
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12/13/10 6:59 A

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thanks for all of these - they look great. here's one of my staples:

chop an onion and 1lb. mushrooms
cook in a little water or oil until soft
add shrimp and cook until done
season with salt, pepper, and herbs de provence

serve over pasta

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