Articles with 'water'
Creamy Navy Bean Soup
- 1 1/2 cups navy beans (or other white beans) soaked overnight
- 5 cups water
- 2 bay leaves
- 1 tsp. sea salt
- 2 pieces naturally cured pastured bacon
- 1 leek, peeled and diced
- 2 new or red potatoes, diced
- 3 celery stalk, diced
- 2 carrots, diced
- 1/4 tsp. dried rosemary
- 1/4 tsp. dried thyme
- 1 tsp. Sea salt or to taste
- Black pepper (to taste)
Discard soaking water from beans and cook with 5 cups fresh water. Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower heat to simmer. Cook 1 hour. Fry the bacon and chop into small pieces. In the bacon fat, saute the leeks, celery and carrots. Add vegetables to the soup. Add 1 tsp. sea salt and potatoes and continue cooking 25-30 minutes. Season with sea salt and black pepper to taste.
(5 votes, average: 4.60 out of 5)
Loading ...Grilled Terriyaki Salmon
- 1 pound wild salmon
- 1/4 cup shoyu
- 1 tbsp. maple syrup
- 2 tbsp. apple cider vinger
- 2 garlic cloves, peeled and minced
- 1 tbsp. ginger, peeled and minced
- 1/3 cup water
- 2-3 scallions, minced
Place salmon in a flat container or baking dish. Mix shoyu, maple syrup, vinegar, garlic, ginger and water, and pour over salmon. Marinate for 25-35 minutes or overnight. The longer you marinate, the stronger the flavor infuses into the fish. Brush your grill with oil. Place salmon on the grill for 3-4 minutes per side (depending on thickness). Serve with grilled vegetables. Serves four.
(No Ratings Yet) Loading ...Creamy Cannelini Beans & Kale Soup with Herbed Garlic Toast
Creamy Cannelini Beans and Kale Soup
- 1 1/2 cups cannelini beans soaked overnight
- 3 cups water
- 2 bay leaves
- 1 tsp. sea salt
- 2 tbsp. olive oil
- 1 onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 4-5 kale leaves, chopped
- 4 cups water, vegetable or chicken stock
- 1/4 tsp. dried rosemary
- 1 tsp. dried thyme
- Sea salt and black pepper (to taste)
Discard soaking water from beans and cook with 3 cups fresh water. Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower heat to simmer for 1 hour and 15 minutes. Add 1 tsp. sea salt and continue cooking 30 minutes. In a separate pot, saute onion and garlic in olive oil for 2-3 minutes. Add kale and cook until wilted. Add 4 cups chicken stock, rosemary, and thyme. Add the cooked beans (puree 1/2 the cooked beans in a food processor before adding to the soup pot to achieve a creamy soup consistency). Bring all ingredients to a boil, then lower heat to medium and cook 10-12 minutes. Season with sea salt and black pepper to taste. Garnish with Herbed Garlic Toast.
Herbed Garlic Toast
- 1 small whole grain baguette
- 2-3 tbsp. olive oil
- 2 garlic cloves, peeled and minced
- ½ tsp. dried rosemary
- ½ tsp. dried thyme
- ½ tsp. dried oregano
- Sea salt and freshly ground black pepper
Preheat oven to 350°. Cut whole grain baguette into ½ inch thick round slices. Put the sliced bread onto a baking sheet and drizzle generously with olive oil. Sprinkle a little bit of minced garlic, rosemary, thyme and oregano onto the bread. Season with sea salt and black pepper. Place into the oven and toast the bread until lightly browned (5-7 minutes).
(33 votes, average: 3.42 out of 5) Loading ...Baked Cremini Mushroom and Cheese Empanadas
Yield 24 empanadas.
Dough
- 1¼ teaspoons sea salt
- 3 cups all purpose flour
- 3½ ounces natural lard (butter or coconut oil)
- 2/3 cup cool water
Place flour and salt into a mixing bowl. Drop in pieces of lard and break up into small pieces. Work in the flour until it resembles small crumbles. Slowly add in water and mix until dough forms. Turn dough onto a lightly floured surface and knead until smooth. Form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes.
Empanada Filling
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 onion, peeled and minced
- 6 oz. cremini mushrooms, minced
- ½ tsp. dried tarragon
- 1 tsp. fresh thyme
- 3 tbsp. white wine
- Sea salt and black pepper
- 6 ounces gouda cheese, grated
- 1 egg, lightly beaten with 1 tbsp. water
Heat oil and butter in a skillet. Add onion and sauté 1 minute. Add mushrooms, tarragon and thyme and sauté until wilted (5-7 minutes). Add wine, sea salt and black pepper and cook until wine evaporates (2-3 minutes).
Procedure:
Preheat oven to 375°. Roll dough as thin as possible. Cut into 3 inch circles. Place grated cheese toward the center of each circle and top with mushrooms and onions. Leave a ½ inch border around the edges of the dough. Brush egg onto the edges of the dough. Fold dough over to make a half circle and crimp edges. Press a fork onto the edges to create grooves. Lightly brush the outside of the empanada with egg/water mixture. Bake 20 minutes or until lightly browned.
(8 votes, average: 2.88 out of 5) Loading ...Know Your Water
Last year I attended a ceremony hosted by the 13 Indigenous Grandmothers. These elders from tribes around the world were bringing a message to all people on the planet. One of the messages that interested me most came from the American Indian Grandmother from Oregon. She told the story of what her Great Grandmother said to her when she just a little girl. She warned, “There will come a time when you will have to know your food and know your water.” Today, that prophetic statement couldn’t be more truthful or timely.
Water is the most essential nutrient needed for survival besides oxygen. The human body can survive for long periods of time without food, but that is not the case with water. Water supports all functions in the body including respiration. Without water, we cannot even breathe.
Humans have thrived for centuries on pure, clean drinking water, supplied naturally by the earth. Today, and for the past century, our water supply has been poisoned on a daily basis. And, it is poisoned in the name of “health.” Fluoride, a chemical added to drinking water for the purpose of medication (to prevent tooth decay) is poison. And, studies have shown that it actually does the exact opposite of what it was originally intended for. On January 7th, 2011, citing concerns about health and overexposure to fluoride, the EPA and the US Department of Health and Human Services proposed to reduce the recommended maximum level of fluoride in our water.
Why the reversal? It seems that fluoride actually promotes dental fluorosis, increases bone decay and hip fracture, contributes to cancer, and thyroid disease.[1] Flouride interferes with the body’s use of iodine, alters endocrine function, and disrupts the thyroid.[2] I elaborate on the negative effects of chlorine, fluorine and fluoride in my Thyroid Health DVD.
Many countries around the world have banned or rejected water fluoridation due to environmental, health and ethical concerns: China, Austria, Belgium, Finland, Germany, Denmark, Norway, Sweden, The Netherlands, Hungary, and Japan.[3]
What can we do to protect ourselves from our tainted water supply? I’ll tell you what I won’t do… I will NOT wait for the government to make changes – I would surely be dead by then! Health begins by listening to the elders and knowing our food and water so we can make educated decisions about what goes into the body.
I clean my water by double filtering it. I have one filter directly on the tap and then that filtered water goes into secondary filtering device. What do you do? If anyone has any suggestions, questions or comments please post so we can educate ourselves how to live healthfully on our compromised planet.
[1] http://articles.mercola.com/sites/articles/archive/2010/07/01/paul-connett-interview.aspx
[2] http://www.fluoridealert.org/health/thyroid/
[3] http://www.fluoridation.com/c-country.htm
(No Ratings Yet) Loading ...Celery Root Mash
- 2 celery roots, peeled and chopped
- 2 medium potatoes, peeled and quartered
- 1/2 tsp. sea salt
- 2 cups water
- 2-3 tbsp. butter
Put water, celery root, potato, and sea salt into a pot. Bring to a boil and cook on high heat for 12-15 minutes or until vegetables soften. Remove celery root and potatoes from the pan and place into a large bowl. Mash vegetables and butter with a potato masher until you achieve desired consistency. Season with sea salt.
(No Ratings Yet) Loading ...Creamy Turkey Chowder
- 2 tbsp. grass-fed butter
- 2-3 tbsp. white rice flour (or other flour)
- 4 cups turkey or chicken stock (or water)
- 1 leek, chopped (use both white and green)
- 1 tbsp. fresh sage, minced
- 1 tsp. rosemary
- 2 to 3 garlic cloves, peeled and minced
- ½ cup celeriac root, peeled diced (or 2 celery stalks, diced)
- 2 carrots, diced
- 1 large yukon gold potato, diced
- 1 tsp. sea salt
- Freshly ground black pepper
- 1 cup cooked turkey pieces, diced
- 1 tbsp. fresh parsley, minced
In a medium pot heat butter and flour and combine. Add stock and whisk with flour and butter until combined. Add leek, sage, rosemary, garlic, celeriac root, carrots, potato, and sea salt and pepper. Cover and bring to a boil. Reduce heat to medium and cook 15-18 minutes. Add diced turkey and parsley. Cook additional 1-2 minutes. Adjust seasoning to taste.
(15 votes, average: 2.93 out of 5) Loading ...Herbed Candied Striped Beets with Micro Greens and Goat Cheese
- 6 beets, cleaned
- 1 cup water
- 1 tbsp. fresh oregano, minced or 1 tsp. dried
- 6 to 7 tbsp. olive oil
- 2 tbsp. apple cider vinegar
- Sea Salt
- Freshly ground black pepper
- 2 oz. feta cheese, diced
- Micro arugula greens
Preheat oven to 375°. Coat beats with 2 tbsp. olive oil, sea salt, and oregano. Place into a baking pan, cover, and roast 45 minutes to an hour or until easily pierced with fork. Remove beets from the oven, peel and dice. Whisk olive oil, vinegar, a pinch of oregano, and sea salt and black pepper to taste. Put beets into a bowl, garnish with feta cheese and top with Micro Greens. Drizzle dressing on top of beet arrangement.
(1 votes, average: 5.00 out of 5) Loading ...Celery Root Mash
- 2 celery roots, peeled and chopped
- 2 medium potatoes, peeled and quartered
- 1/2 tsp. sea salt
- 2-3 cups water
- 2-3 tbsp. butter
Put water, celery root, potato , and sea salt into a pot. Bring to a boil and cook on high heat for 12-15 minutes or until vegetables soften. Remove celery root and potatoes from the pan and place into a large bowl. Mash with a potato masher until you achieve desired consistency. Add butter and season with sea salt.
(No Ratings Yet) Loading ...Appaloosa Beans with Heritage Pork Sausage
- 1½ cups appaloosa beans, soaked overnight (can substitute pinto or other medium sized beans)
- 3 cups water
- 2 bay leaves
- 1 tbsp. olive oil
- 2 onions, peeled and diced
- 5 garlic cloves, peeled and minced
- 1 tbsp. fresh oregano (1 tsp. dried oregano)
- 1/2 cup chicken stock (or water)
- 5-6 oz heritage pork sausage, diced
- 1 1/2 tsp. sea salt
- Fresh black pepper
- 1 tbsp. fresh parsley, minced
Discard soaking water from beans. Add 3 cups fresh water and bring peas to a boil. Skim and discard foam that rises to the top. Add bay leaves, cover and simmer on low heat for one hour. Add 1 tsp. sea salt and continue cooking 15-20 minutes or until beans soften. In a deep frying pan saute sausage in a little olive oil until cooked. Remove sausage from the pan and set aside. Put onion and garlic into the frying pan and cook 2-3 minutes. Add cooked beans, bay leaves, chicken stock, and oregano to the pan. Put sausage back into the pan, too. Season the dish with remaining sea salt (1/2 tsp.) and black pepper. Adjust to taste. Cover and cook on medium/low heat 15-20 minutes. Garnish with fresh parsley.
(3 votes, average: 3.67 out of 5) Loading ...
