Vegan Buddha Bowl

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Prep time 20 mins.

Cook time 30 mins

Total time 35 mins

The Recipe is based on Alex Caspero’s Buddha bowl but has a chick pea twist that Dr. Walker and her Children just love. Zara Calls the Garbonzo’s “ More Rabonzo’s please.”

Serves: 4 bowls

Ingredients

Tofu Bowl

  • 2 cups cooked brown rice
  • 1 cups shredded carrots
  • 2 cups spinach leaves
  • 2 cups broccoli florets
  • 2 teaspoons olive oil or additional sesame oil, divided
  • 1 cup chickpeas (drained and rinsed, if using canned)
  • salt/pepper
  • 16 oz extra firm tofu, pressed and drained

Peanut sauce

  • 1-2 tablespoons toasted sesame oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup 100% pure maple syrup
  • 2 teaspoons chili garlic sauce
  • 1/4 cup creamy or crunchy peanut butter

Instructions

  1. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 30 minutes. If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
  2. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
  3. Toss the broccoli with 1 tsp sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 30 minutes until just tender.
  4. Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
  5. Assemble 1 1/2 Cups Cooked Chickpeas (1 can), Drizzle Olive Oil or other neutral oil, 1/2 tsp Salt, 1/2 tsp Smoked Paprika, 1 tsp Chili Powder, 1/8 tsp Turmeric, 1/2 tsp Oregano. Place the mixture on a cookie sheet with parchment paper and bake at 400 degrees for 30 minutes.

 

To serve this dish, divide the brown rice among 4 bowls, top each bowl with ? cup shredded carrots, ? cup spinach leaves, ? cup broccoli, ? cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.

 

Simple Sauerkraut

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I am German and I have loved sauerkraut my whole life. My Grandmother’s Recipe is just salt and cabbage. For gut healing, I love the added caraway seed and carrots. I have included Abel James Sauerkraut Recipe for a healthy fermented food option, enjoy.

Prep time:
20 mins
Total time
20 mins

A Simple Recipe to Reverse Leaky Gut, Lose Weight, and Boost Your Immune Function
Author: Abel James
Serves: 8
Ingredients
1 organic head of green cabbage (2 to 3 pounds)
1 to 2 tablespoons sea salt
1 large organic carrot, shredded
1 teaspoon caraway seeds (optional)

Instructions:
Thoroughly clean a wide-mouth mason jar, chopping knife, cutting board, large bowl, and your hands.
1. Rinse the cabbage and carefully peel off the two outer layers.
Lay the two cabbage leaves on top of your jar like a “lid.” Use a knife or clean scissors to cut the cabbage leaves about an inch wider than the jar all around. You’ll use these cabbage leaf rounds to hold the sauerkraut below the brining liquid in a later step.
2. Quarter the head of cabbage and chop out the thick core from each quarter. Slice each cabbage quarter lengthwise into thin ribbons.
3. Put each handful of cabbage you cut into a large bowl and sprinkle it with salt. Add salt as you go to help keep the cabbage crisp. In the end, you want to have added between 1 and 2 tablespoons of salt.
4. Use your hands to massage the cabbage with the salt for 5 to 10 minutes, until it becomes watery and limp.
5. Add the shredded carrot and caraway seeds to the cabbage and mix with your hands to combine.
6. Take handfuls of the cabbage mixture and press them into the bottom of the mason jar, packing them tight with each handful so the liquid (created by salting and massaging in step 5) rises to the top over the cabbage.
7. Take the cabbage rounds you cut in step 2 and press them into the jar so they hold the cabbage under the liquid.
8. Wipe the jar mouth clean and cover it with a cloth, cheesecloth, or paper towel and secure it in place with a rubber band or twine. This allows air into the jar but prevents insects from getting in.
10 Over the next 24 hours, press down on the cabbage leaves to keep the cabbage packed under the liquid as it ferments and rises. If needed, you can add more brining liquid by mixing filtered water with a bit of salt (1 teaspoon salt dissolved in 1 cup filtered water).
11 Allow the sauerkraut to ferment at room temperature out of direct sunlight for 3 to 10 days, checking daily to make sure the cabbage is not floating above the liquid. Taste every few days until the desired taste is achieved.
The sauerkraut will keep in the sealed jar in the refrigerator for at least 2 months.

Good house keepings Best tips on Green cleaners

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1. GLASS CLEANER

Great for: Windows and mirrors
Ingredients
• 2 cups water
• 1/2 cup white or cider vinegar
• 1/4 cup rubbing alcohol (70% concentration)
1 to 2 drops of orange essential oil, which gives the solution a lovely smell (optional)

How to use: Combine ingredients and store in a spray bottle. Spray on a paper towel or soft cloth first, then on the glass. Hint: Don’t clean windows on a hot, sunny day because the solution will dry too quickly and leave lots of streaks.
2. HEAVY-DUTY SCRUB
Great for: Rust stains on porcelain or enamel sinks and tubs
Ingredients
• Half a lemon
• 1/2 cup borax (a laundry booster; find it in the detergent aisle)
How to use: Dip the lemon into the borax and scrub surface; rinse. (Not safe for marble or granite.)

These are some of our favorite recipes from Good Housekeeping to keep your house clean.

Detox Water

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Detox Water Recipe

Detox water is water that contains ingredients that assist your bodies natural detox system marking it function better. You can drink this water along with a detox or throughout the year to assist your body on a daily basis.

Water infused water bottles can make it easier to do more regularly but are not necessary. Here is a link to one type of bottle: https://www.amazon.com/gp/product/B00L36V3FG/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00L36V3FG&linkCode=as2&tag=lwbe-28-20&linkId=A55GOESK42QJJIQF

Infuser Pitcher: https://www.amazon.com/gp/product/B0023UL86A/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0023UL86A&linkCode=as2&tag=lwbe-28-20&linkId=7BWKEKDHMLYBCUE3
Recipe based on a 2qt pitcher or bottle.

Cucumber Metabolism Booster
½ gallon purified water
½ lemon, sliced
½ lime, sliced
½ grapefruit, sliced
1 cup cucumber, sliced

Ginger Energy Detox
1 inch Ginger Root, peeled and sliced
1 cup Frozen Mango- fresh is fine too

Place either in bottom of pitcher or a water diffuser cover with ice and place in the fridge 1-hour minimum before consuming. Can refill up to 2 times before the water will lose its flavor.

Holiday Spiced Nuts,  “the easy way”

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1 cup untoasted walnut halves

1 cup untoasted pecan halves

1 cup unsalted, dry roasted almonds

1 cup unsalted, dry roasted cashews

1 teaspoon salt

½ teaspoon fresh ground black pepper

¼ teaspoon ground cumin

¼ teaspoon ground cayenne pepper

½ cup white sugar

¼ cup water

1 Tablespoon Butter or substitute

Pre-heat Oven to 350 Degrees.  Line a baking sheet with aluminum foil and spray with cooking spray.

Combine all the nuts in a bowl.  Add pepper, cumin, cayenne pepper, salt and toss to coat.

Heat sugar, water and butter in a small saucepan over medium heat until butter is melted.  Cook for 1 minute and remove from heat.  Slowly pour butter over nuts and spices and mix.

Transfer nut mix to baking sheet and spread out.  Bake the nuts for 10 minutes and stir till the mixture clings to the nuts.  Bake until nuts are sticky and roasted about 6 minutes.  Allow to cool before serving.

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