Persimmon Cookies

14 Dec 2017 Recipes

My favorite cookies are Persimmon Cookies and they were my Grandma’s recipe.  I would get them every fall when the persimmons would ripen on the tree and she would make them. We would sit and eat them around her table.  This recipe is similar to hers since I can’t find hers – this one reminds me of the joy of holiday goodness.  This is based on this awesome mom’s recipe.  https://www.twopeasandtheirpod.com/persimmon-cookies/

Persimmon Cookies

FOR THE COOKIES:

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1 cup persimmon pulp (from 2-3 persimmons)

1 large egg

1 teaspoon vanilla extract

1 cup chopped walnuts (optional, we omitted)

1 cup raisins

FOR THE ORANGE GLAZE:

2 cups confectioners’ sugar

1/4 cup fresh orange juice

1 teaspoon orange zest

DIRECTIONS:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats and set aside.

In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.

In a large mixing bowl, cream the butter with the sugar. Beat in persimmon pulp, egg, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the walnuts, if using, and raisins.

Drop by rounded spoonful’s onto prepared baking sheets. Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.

To make the orange glaze, in a medium bowl, combine the confectioners’ sugar, orange juice, and zest together. Whisk until smooth. Dip the cookie tops into the glaze and twirl the cookie. Set cookies back on wire rack for glaze to harden.

Vegan Buddha Bowl

17 Oct 2017 Recipes

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

6 Jun 2017 Recipes

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)

  1. Instructions:
    Thoroughly clean a wide-mouth mason jar, chopping knife, cutting board, large bowl, and your hands.
  2. Rinse the cabbage and carefully peel off the two outer layers.
  3. 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.
  4. Quarter the head of cabbage and chop out the thick core from each quarter. Slice each cabbage quarter lengthwise into thin ribbons.
  5. 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.
  6. Use your hands to massage the cabbage with the salt for 5 to 10 minutes, until it becomes watery and limp.
  7. Add the shredded carrot and caraway seeds to the cabbage and mix with your hands to combine.
  8. 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.
  9. Take the cabbage rounds you cut in step 3) and press them into the jar so they hold the cabbage under the liquid.
  10. 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.
  11. 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).
    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 Housekeepings Best tips on Green cleaners

30 Mar 2017 Recipes

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

6 Feb 2017 Recipes

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”

5 Dec 2016 Recipes

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.

Vegan Pumpkin Spice Latte Milkshake

26 Sep 2016 Recipes

Dr. Walker Loves Her…
Author: Megan from a Dash of Megnut

Vegan Pumpkin Spice Latte Milkshake

Prep time:  5 mins
Total time:  5 mins

Serves: 2 servings

INGREDIENTS
2 cups sugar-free vegan ice cream such as So Delicious* (or other favorite ice cream)
1 cup pumpkin puree
½ cup – 1 cup brewed coffee, chilled
2 tsp pumpkin pie spice*
½ tbsp – 1 tbsp maple syrup
½ tsp vanilla
whipped coconut cream, to top

Add all ingredients to the blender.
Process until smooth.
Add additional coffee if needed to thin out the milkshake or additional maple syrup to taste.
Top with whipped coconut cream if using.

If you don’t have pumpkin pie spice, you can make my homemade version.* Or you can simply substitute the following:
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp allspice
pinch of cloves

SIZZLING CILANTRO LIME FAJITA SALAD WITH HONEY LIME VINAIGRETTE RECIPE

8 Aug 2016 Recipes

Ingredients
FOR THE VINAIGRETTE:
2 Limes, juiced
2/3 C. Cilantro
2 Garlic Cloves
2 T. Honey
1/2 C. Extra Virgin Olive Oil
2 T. White Vinegar
1 t. Sea Salt
FOR THE MARINADE:
1/2 C. Cilantro
2 Limes, juiced
2 t. Sea Salt
2 Garlic Cloves
1 t. Cumin
1 t. Chili Powder
1/4 C. Olive Oil
FOR THE SALAD:
4 Chicken Breasts, cut into strips (can also buy Trader Joes just chicken cooked strips to save time)
1 Large Yellow Onion, peeled and sliced
1 Large Yellow Bell Pepper, seeds removed, cut into strips
2-3 heads Romaine Hearts, cut into bit sized pieces
1 Avocado, sliced
3/4 C. Cherry tomatoes, halved
Instructions
MAKE THE VINAIGRETTE:
Place all ingredients in a food processor or blender and blend together until the garlic is well chopped and ingredients have emulsified.
Refrigerate dressing.
MAKE THE MARINADE:
Using the same blender or processor that the vinaigrette was made in(you don’t need to wash it out), place all ingredients for the marinade inside and puree until garlic is finely chopped.
Pour 1/2 of the marinade into a bowl or Ziploc bag and add chicken to the marinade. Pour the other half of the marinade into another bag or bowl and add the sliced onion and peppers to it.
Let marinate overnight or for several hours, if possible. You can also skip letting it marinade and use it immediately. It will still taste great!
PUT IT TOGETHER:
Prepare salad plates(or a large bowl) by placing lettuce, avocado sliced, and cherry tomatoes on each plate(or all together in a bowl)
Heat a large sauté pan or wok on high. Add the vegetables(do not add the marinade) to the hot pan and cook quickly, tossing with tongs or a spatula until the veggies are still crisp, but golden brown in spots.
Remove from pan and keep warm. In the same pan on high heat, add the chicken and marinade to the pan and cook for 2-3 minutes, or until chicken is fully cooked and slightly caramelized. Toss with the vegetables.
Top salads with the hot chicken and vegetables. Drizzle with the cilantro lime vinaigrette.

This is a favorite Recipe that we discovered on Pinterest and then modified that comes from the following blog which we love: http://www.mynaturalfamily.com

Energizing Blueberry Smoothie

14 Jun 2016 Recipes

1 cup coconut water, plain filtered water or green tea
1 teaspoon green tea leaves (if not using tea for your liquid)
1 teaspoon maca powder (found on Amazon or health food stores)
½ teaspoon cinnamon
½ cup blueberries, fresh or frozen
1 frozen banana
1 scoop protein powder (hemp or pea)
1 tablespoon seed oil (hemp, chia, Udo or flax)

Hearty Lentil Stew

5 Apr 2016 Recipes

Ingredients
1 1/2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups fat-free, less-sodium chicken stock
1 cup dried lentils
1/2 cup chopped carrot
2 bay leaves
3 cups chopped kale
1 1/2 cups chopped baking potato
1 (14.5-ounce) can diced tomatoes, drained
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2-teaspoon black pepper
3 tablespoons chopped fresh parsley
1 cup fried turkey bacon

Preparation
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes. Add broth, lentils, carrot, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add Kale, potato; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle with parsley and 1 cup of fried turkey bacon.

Based on recipe from Ken Haedrich of Cook Light but revised by Dr. Walker

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