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Posts Tagged ‘Cayenne Pepper’

After a replay of Saturday Mornings breakfast… we visited a bit longer.  We talked about how each of us is doing after having the Ear Candling done.

Sitting Around Table

Sitting Around Table Ear CandlingFirst Time Ear Candling

She said, she felt good and didn’t have her sinuses bothering her and claims she slept better. I admitted I slept pretty deep as well and am not blowing my nose every 5 minutes to wipe my runny nose!!!

I also talked with Liz about how she’s doing on her Raw Eating Plan and she told me, she’s not doing as well as she sees me doing on it. She admits, she’s not as strict with it as I am, because she’s cheating a lot on sweets and cheeses and meets. But I told her I cheat too! And it’s a struggle to get all 3 servings of the Barley Max and drinking the Carrot Juice. I really do miss my Juicing.!!!

Before you knew it, it was time for everyone to hit the road again. My girlfriend had to be back at work Monday morning, and she too enjoys watching Sunday night on ABC!!!!

After they left, Mike and I went to go pick his son up from the mall, where he was dropped off. From there we decided to take a drive. We got back to the house around 3pm again. This time, Mike and his son ordered some Persian Kabob’s on the way back for food. I stayed strong and waited to get home to make my Better Than Tune Recipe… I hadn’t had it in a while and it was worth it.

 

 Better Than Tuna:

Ingredients:

2Cups Carrots

1Medium Ripe Bell Pepper

2Stalks Celery

1/2Medium Red Onion

1/2Cup Parsley

1/2Tsp. Kelp

1/2Tsp. Sea Salt/Celtic Sea Salt

4Tbls. Rhonda’s No-Oil Dressing

Directions:

Finely Chop the pepper, celery, onion and place in a bowl. Finely grate carrots, resembling carrot pulp and add the carrot to the vegetable mix. Combine 4Tbls. of Rhonda’s Dressing, Salt, Parsley and Kelp and add to the above chopped vegetables. Mix well and allow to marinate for flavors to blend. May be served on a bed of lettuce, on a sandwich, or to stuff a pita.

My Version of Rhonda’s No-Oil Dressing:

Ingredients:

1Cup Raw Almonds

1Cup Distilled Water

Soak almonds in water 24 hours or overnight, drain, and discard water. Place almonds in blender with the 1Cup of Distilled water and blend about 2 minutes until creamy. Stop the blender and add the following ingredients:

2Tsp. Nutritional Yeast Flakes

1Tsp. Kelp

2Tbsp. Lemon Juice

1/4Tsp. Sea Salt/Celtic Sea Salt

1Tbsp. Minced Parsley

2Tsp. Garlic Powder

2Tbsp. Dried Onion Flakes

1Tsp. Dill Weed

Pinch of Cayenne Pepper

1Tbsp. Raw Unfiltered Honey or 1 1/2Tbps. Chopped Dates

Blend to Mix… pour onto the vegetables and ready to serve.

Better Than Tuna

Better Than Tuna

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For dinner, I made Mike’s son Roasted Potatoes and Onions with some Paprika, Parsley and other Seasonings. I have to say, it was really good for no other dinner preparations. I thought I’d pour some Olive Oil into a Sauté Pan and threw in the cut up Potatoes with their skin still on. I did the Potatoes first, because it takes them longer to cook. Then I added the Onions. But the Potatoes were falling apart and kind of burning to the bottom of the pan. So I turned down the heat and added some more Olive Oil and then I added the Seasonings and let the Onions cook. 

Potatoes & Onions:

Ingredients:

6 Medium Potatoes

1 Medium Yellow Onion

3Tbls. Olive Oil

1/4 Cup Parsley

1/4 Cup Paprika

1 Tsp. Cayenne Pepper

Sea Salt

Directions:

Wash and cut Potatoes into 1/4-inch cubes then slice Onions into thin slices. Heat Olive Oil in Sauté Pan and add Potatoes, sliced Onions, then seasonings. Let ingredients soften and meld together. 

While I was making the Potatoes and Onions, I decided to have the left over Fresh Vegetable Salad I made the night before. I also had some Whole Grain Rigatoni from the day before. BUT much to my surprise, the Fresh Vegetable Salad didn’t keep very well. The Vinegar in it became too overpowering, making it too sour and tart to eat. So I had some of the Potatoes & Onions.

For dessert, I drank some Carrot Juice with a couple more pieces of Danish! I can’t believe it… just because this food is in the house I feel I need to eat it. This is not right!!!!!   

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Dinner was great…. I’ve been veering away from the cookbook in an effort to try to make my own creations and staples. So far, it’s working out good.

Mike bought a rotisserie chicken from Costco tonight…. which takes care of him and his son. And for me, I made a Cucumber Salad with Tomatoes, Red Onions and an Oil & Vinegar Dressing. Then I also blanched some Green Beans and tossed with Olive Oil, Celery Salt and Chopped Almonds. To finish it off, I backed some Potatoes in the Microwave. I know I should have used the oven…. but I thought about the Potatoes too late.

Cucumber Salad:
8 Small Cucumbers
2 Tomatoes
1/4 Red Onion
3Tbls Olive Oil
2Tbls White Wine Vinegar
Pinch of Cayenne Pepper
Paprika
Salt
Celery Salt
Garlic Salt

Chopped Cucumbers, Tomatoes, Red Onions and toss with Olive Oil and Vinegar Dressing and Seasonings.

Green Beans:
1/2Lbs Green Beans
Pinch of Celery Salt
2Tbls Olive Oil
1/2Cup Chopped Almonds

Wash and cut ends of Green Beans off and throw into pot of boiling water for 3 minutes or just long enough to blanche Green Beans. Drain and toss with Olive Oil and seasoning and top with chopped Almonds.

The meal was quick and easy… and enough to evoke conversation by Mike’s son again. He was very curious by my decision to not eat meat. I told him it’s my decision and it feels good for me… and during the meal I noticed he didn’t even touch the chicken. I don’t know if this is a trend or just he trying something new out.! 🙂

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Vegetable Salad

Today's Vegetable Salad

Out running around this morning…Mike and I happened upon a great Mediterranean Restaurant in Downtown D.C. off L street and 20th. We walked in and the place wasn’t much to look at, but when you neared the back of the restaurant you saw all the food laid out. It looked great, the food was presented in buffet style with so many colors, salads, rices, and dips, it was great.

I actually put together a green salad with some Red Bell Peppers, Olives, Red Onions, and an Oil based dressing. Then I picked up a Rice dish, Eggplant dish, and a Mushroom, Green Bean Salad. Yah know, Mike told me before we went in, I think you’re going to like this place. It has all the foods you eat.! Well he was right. 🙂

Then tonight, it was great… Mike and I unloaded the car of drying cleaning and some shopping items. And immediately took to the kitchen to make our respective meals for dinner. He made his Gormazabzi (Meat, Bean, Onion Dish) with Rice and I made this great looking Vegetable Salad. I chopped up Asparagus, Broccoli, Red and Orange Bell Peppers, Sweet Peas, Carrots. I put together an Olive Oil and Vinegar dressing with seasonings like Cayenne Pepper, Paprika, Celery Salt, Thyme.

Vegetable Salad:
Asparagus
Carrot
Sweet Peas
Red & Orange Bell Peppers
Broccoli

Dressing:
Olive Oil
White Wine Vinegar
Pinch of:
Cayenne Pepper
Paprika
Celery Salt
Thyme

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