Kettle Popcorn

I love this recipe!
Kettle Popcorn

3 T. Coconut Oil, melted in the bottom of a large saucepan
2 pkgs, or 1t. Truvia, sprinkled over the melted oil.
3 T. Unpopped Corn, sprinkled over oil and Truvia

Allow oil to get hot enough to sizzle corn, cover pan with lid and when the corn begins to pop turn down the heat to med-low. Shake the pan every few seconds to keep the popping going. When the corn stops popping, it's done!

This makes about 6 Cups of Kettle Corn.

Probiotic Smoothie

I like this one because it gives a bit of help keeping intestinal balance, plus, it tastes good!

6 oz. or 3/4 C. Plain or Vanilla Soy Yogurt with cultures
1 Orange
6 Frozen Strawberries
1/2 C. Frozen Blueberries
Truvia if desired

Blend and, Voila!!

Juice. Ya Gotta Like It!

With 13 days under my belt and a few more to go, I've got to be able to prepare juices that I can handle on order to keep going. When I started it was a bit difficult because I was so new at it that I had no idea what fruits and veggies to combine, so I just picked out what sounded good and boy was I disappointed! For 3 days in a row I made myself drink juices that were terrible. I even made it a matter of prayer to try to figure out how in the world I could make this work for me. Anyway, as I thought through it I realized that I really like my citrus smoothie so maybe I should try using those fruits for juice. I did and it became a base for doing a little mix and match. This is my basic breakfast recipe with a few variations included:
First I gather my fruit and veggies.

I include:
1 Grapefruit
3 Oranges
2 Carrots
a 3" chunk of Cucumber
2-3 Kale leaves

Then maybe some
Strawberries
Or Cranberries
Or an Apple
Remember that grapefruit and cranberries are a bit sour so you want to combine them with something sweet. It also helps to think the other way around when making up your own recipes. You don't want juices that are too full of sugars, even if they are natural :) Before I finish my batch of juice I taste it to see if I like it. I usually do because I start with a tried and true combination but sometimes I need to adjust for the sweetness level. With the strong flavor of the oranges and grapefruit I can get away with adding things like Kale and Cucumber. After the juice is deposited in the collection pitcher, stir the juices together before serving. I especially like to dilute my juice with some ice.
If you line the pulp bucket with a produce bag it will make clean up easy! Also, you can recycle your pulp and peelings by blending them in your blender and making a lovely garden smoothie for composting the garden!

How To Make Carob Candy Bars and Nut Clusters

I've tried to find carob candies in health food stores and diet sections of the grocery store to no avail, so I've resorted to making my own. The best thing about doing this is that you get exactly what you like! Today I'm just doing candy bars and nut clusters but at Christmas time I'll do some filled "chocolates". Here we go!

It all starts with a bag of Sunspire brand Carob Chips which I buy by the case from Amazon because my store no longer carries carob chips without milk and over-refined sugar, and the price is good.
Empty one 10 oz. bag of chips into a glass bowl with high sides or a large glass measuring cup. Using glass will help protect the carob from becoming too hot.
Add 1 1/2T. Coconut Oil
And 1/2t. Vanilla Flavoring or Peppermint, etc. (does not need to be oil-based)
Sweeten to taste if desired with 1 packet Xylitol or Stevia
Set into another bowl with medium hot tap water, not boiling. Remember that getting carob too hot will cause it to become stiff and chewy so warm only enough to gently melt carob. Stirring will help the chips melt with less heat and will blend in the other ingredients. Once the chips are melted and you're into your candy making, don't add more chips. Remelting means reheating, so wait until you use up what you've already melted and then start again with more chips. This melted carob can be used over ice cream like magic shell, or proceed to make candy bars.

Spoon a little of the melted carob into a chocolate mold. They have some that are meant specifically for candy bars or use whatever shapes you like! Tap the mold on the table lightly to remove air bubbles and place in the freezer for about 10 minutes.
Remove the mold from the freezer and gently loosen the hardened carob. When inverting onto the foil, catch the candy bar and set it down to keep it from breaking. It will be brittle.
If you want to divide the bar, wait until it warms to room temperature. Using a straight edged sharp knife, carefully cut the bar. If you are going to store the candy to serve later, wrap in foil and keep in a cool place or in the refrigerator.
If you are making nut clusters simply drop nuts into melted carob and stir to coat the nuts. I used roasted and salted peanuts. Drop by spoonfuls into candy cups or onto waxed paper. Cool and harden in the fridge or freezer. Store in covered container.
Now, when everyone is having a sweet treat, you can have one too! Or, you can share your goodies with your friends and family, helping them to learn to enjoy something a little healthier.
PS. If the carob turns grey it is only from being cold. Simply let it warm or you can use a blow dryer to warm it and it will brown right up! And by the way, chocolate does the same thing and can be fixed the same way, too :)

How-To Freeze Ice Cream In A Plastic Bag

Summer is coming fast and some days our weather here is already in the high 80's. Strawberries are in full swing at the fruit stands, too, and it's time for a good strawberry ice cream recipe. This freezing method is great for Family Night or as a party activity for the kids.

Fresh Strawberry Ice Cream

Blend in blender:

3 Egg Yolks
2C. Coconut Milk or Milk of Choice
1/4C. Xylitol (or sugar)
Pour into saucepan and bring to scalding on med. heat. DO NOT BOIL. Cover and cool to room temp. and place in refrigerator for at least 3 hours or overnight.

Almost liquify in blender:

2+ C. Hulled Strawberries
1/4C. Honey or Light Agave (or sugar)
1t. Vanilla
Chill.
Stir mixtures together. Pour 1/2-1C. ice cream mixture into sandwich sized ziplock freezer bags. For each sandwich bag you will also need a 1 gallon freezer bag and a friend. You will need at least 4. Fill gallon bags half full with ice. Sprinkle ice with about 1/2C. table salt. Add one bag of ice cream to each gallon bag and turn over and over to churn and freeze ice cream. Putting a towel on the table is a good idea for soaking up any spilled water (or, heaven forbid! Ice cream!!)

For a simple and easy 5 minute vanilla recipe click HERE.
And for more info click HERE.

Fresh Strawberry Cobbler!

Until recently I'd not seen a recipe for making cobbler with strawberries, but now, for me cobbler will never be the same. I wanted to make ice cream to top it off with in a picture but I couldn't wait for the ice cream!
Here is the recipe:

Strawberry Cobbler

In a cold saucepan place -
1/2 C. Agave Nectar or sweetener of choice
(if using a dry sweetener increase water to 1C.)
3/4C. Cold Water
1 Tbs. Cornstarch
Stir to blend in cornstarch and simmer til thickened.
Remove from heat and add -
3C. quartered fresh Strawberries
Pour into greased 8" pyrex.

In separate bowl mix -
1 C. Whole Wheat Pastry Flour
1 1/2 teas. Baking Powder
Dash of Salt
3 Tbs. Coconut Oil
1 Tbs. Agave
1/2 C. Coconut Milk or milk of choice
Mix together well till soft dough forms.
Spoon onto berries. Bake at 400 deg. for 25 min. Cool and serve. Delish!!

Powdered "Sugar"

Read about it, tried it, it worked! You really can powder Xylitol. I wanted to try this out for use in my meringue and it was great. So here it is: A Powdered Sugar substitute with no calories, sugars or health-threatening side effects. (Not recommended for use in large amounts as in butter cream frosting. Use in small amounts.)

How-To Make Simple Peanut Butter Fudge

At my house we are a bit food-challenged. I am allergic to sugar, dairy products and chocolate. Some have wondered what's left?! There actually is a lot left, but for a long time I thought I'd never eat fudge again. Had I had to deal with these allergies several decades ago I'd have simply been out of luck ~ I've seen those "health food" cookbooks from the 70's and they sure leave something to be desired! Some call for wierd ingredients and many don't have much flavor. But nowadays there are healthy alternatives that are easy to find and taste good, too! So, how do you make fudge without chocolate, you may ask? Well, there is a substitute I use called Carob. I know it's not truly the same, but it works for me. And this recipe can be made with chocolate chips instead of the carob chips that I use here. Carob chips come in 10 oz. bags and chocolate chips come in 12 oz, so I measured them at 2C. Place chips in the microwave for about 30 seconds with 2/3 - 3/4 C. Peanut Butter (we like the crunchy kind). I prefer Adam's because it has no sugar or hardened fats, and add 2 tablespoons of milk. Adam's is very soft so with regular peanut butter you may need to increase milk. Stir the chips, peanut butter and milk, place back in the microwave for 15-20 seconds and stir again. If needed microwave another 10-15 seconds. Be careful though, carob is very heat sensitive and becomes chewy like a tootsie roll quickly if it get too hot. If there are bits of carob chips left, just stir the warm mixture until they finish melting. Add 2-3 packets of Truvia to taste and 1/8 t. of Vanilla. I use Butter Vanilla. Spread onto oiled plate. Allow to cool to room temperature. Carob Chips can be purchased at Health Food Stores and Whole Foods. Adam's Peanut Butter, Truvia (a no calorie natural and healthy sweetener), and Soymilk are available in many grocery stores. And, Butter Vanilla comes from from the specialty cake and candy maker's supply store, but regular Vanilla is OK, too! So there you have it; Fudge made without Chocolate, and taste's like a peanut butter cup! Well, at least to me it does!! Here're those 5 simple ingredients without all the chatter:
2C. Carob or Chocolate Chips
2/3 - 3/4 C. Peanut Butter
2T. Milk or Soymilk
2-3 Packets Truvia
1/8 t. Vanilla

Got A Sweet Tooth?

I do.
It's a shameful thing I know, but here I am needing something sweet to end my evening meal! It doesn't have to be big or fancy, just a nibble will do but it has to be something!
I decided several years ago to do some sleuthing around about what sweeteners were "good" and which ones were not. I'd already given up on processed, granulated white sugar, brown sugar, and powdered sugar, chemicals and all you know. But I took one look at the shelf at the health food store and felt so overwhelmed I uttered prayers right there on the spot!
I know honey is one of the best choices with it's trace minerals, but sometimes I just don't want my final product to taste like it. A good alternative is agave, although I'm still learning about how to cook with that one. Maple Syrup is wonderful when you're looking for the brown sugar flavor, and grade B does it best in recipes. Honey, Agave and Pure Maple Syrup are all low to med-low on the glycemic index.
Next on the list are the ones that are quite sweet but aren't sugars at all. There's Xylitol and Stevia.
Ever notice when label reading that there are usually multiple sweeteners in any given product? That's because they each have their strengths and weaknesses. Xylitol has the drawback of causing diarhea if too much is consumed. (A moderate amount is harmless) Stevia tends to have a bit of an aftertaste if too much is added to the recipe but Truvia brand doesn't. Each of these are calorie free, have no effect on blood sugar and do not promote candida or tooth decay. Xylitol actually strengthens bones and restores tooth enamel!So. How about that! There really are sweeteners out there that are good for you! Recipes to follow soon!

How-To "Do" Rice

I used to shy away from the whole idea of using brown rice. It just took too long to cook and I got less than ideal results. But all brown rice is not the same. Select long grain to get lighter, fluffier rice. Short grain is a bit chewier and tends to get sticky. Cooking a large batch works well because you can make it ahead and freeze it. This way you only have to cook it once a month or so and all it takes is getting it from the freezer instead of cooking it for 45 minutes each time. Yes, 2 lbs of rice takes the same amount of cooking time as 1C. of rice!
Follow the package directions, and measure the amount of water carefully. You don't want too much or too little. Cover and bring to a boil on high heat, then lower the flame and set the timer. Make sure to simmer on low and DON'T PEEK for the whole 45 minutes! After the timer goes off, check to make sure all the water has been absorbed by pushing rice aside with a spoon and looking at the bottom of the pan. You can replace the lid and cook it for 5-10 min. longer if needed. If there isn't water but the rice is a little wet, you can turn off the flame, fluff the rice with a fork and let it dry out for a few minutes before serving, leaving the lid off and allowing the steam to escape. Cool and divide into sandwich-sized bags and store in the freezer. Once cooked it's easy to add a bag of rice to browned ground meat seasoned with onion and/or garlic and a bit of salt, or to soups, etc.. As a lover of Rice Pudding, and custards in general, I'm sharing a favorite here.

The rice came out more even-colored than the picture shows.

Place in lightly greased 8" pan:
4C. or 2 Freezer Bags of Cooked Brown Rice
Sprinkle with Raisins, if desired.
In the blender mix:
2 1/2C. Milk of choice
2-3 Eggs, 2 if extra large
1/2C. Honey
1/2t. Cinnamon, if desired
Pour custard mixture over rice and bake at 350 for about 1 hour or until custard is set. Baking in glass makes it so you don't need to put the pan in water in the oven, as custards usually require, because it protects the delicate food from getting too hot on the bottom. Serve with milk, if desired.
With only 2 of us, leftovers make a quick and yummy breakfast or dessert right from the fridge or warmed in the microwave.

Fun Fabulous Fruit!

What person out there doesn't enjoy picking up a cold piece of their favorite fruit on a hot summer's day and biting into it's cool mouthwatering sweetness? Or drizzling a bit of milk over a warm fruit cobbler or crisp? Fruit is wonderful all by itself, just as God created it, or YOU (or better yet, the kids) can get creative. There are so many things that can be done with fruit. It's breakfast time here at my house, so off to the kitchen to do just that ~ create...! ...OK Here they are:

Poking two holes in the apple will make it easier to get the pretzels in for the ladybug's antenae, and the raisins are stuck on with peanut butter.

It doesn't take much fruit to make these little critters so use your leftover canned fruit to make this yummy Mixed Fruit Cobbler:
In a sprayed 8" square pyrex put remaining fruit from -
1 15 oz Can each of Fruit Cocktail, Pears and Peaches drain juice (about 2C.) into a saucepan, cutting the fruit halves into slices
Sprinkle with Raisins
Add to the juice in the pan -
2 T. Corn Starch
4 Packets Truvia, or sweeten to taste with other sweetener
1/4 t. Cinnamon, if you like
Bring the juice mixture to a simmer stirring constantly until it bubbles and thickens. Pour it over the Fruit. Now you're ready for the topping:
1 C. Flour (I use whole wheat)
3 Packets Truvia or Sweetener to taste
1 1/2 t. Baking Powder
3 T. room temp. cube margarine
1/2 C. Milk
Stir together and drop by tablespoonfulls onto the top of fruit. Bake for 30 minutes at 400 degrees. If desired, pour a bit of sweetened milk over warm cobbler to serve. Options: If you don't want to take the time to make a cobbler, the fruit can be spooned over waffles or pancakes. You can also add the leftover pineapple to the cobbler which is yummy, but this time I'm saving it for a smoothie!