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Posts Tagged ‘Medium Red Onion’

Instead of my Pilates Class… I got up early and went to the National Cathedral for mass.

Every Sunday is a good day when I go to mass… so therefore, my eating plan was spot on!

Breakfast 1Tsp Barley Max Powder mix with 4-8oz glass of Distilled Water

Mid Morning 8oz Carrot, Celery, Cucumber Juice

30 Minutes before lunch, 1Tsp Barley Max Powder mix with 4-8oz glass of Distilled Water

Lunch: Carrot, Celery, and Cucumber Sticks

I prepared my lunch to go. Because we decided to go to a festival and spend some time out in the beautiful weather Sunday. So I bagged the Sticks and pre-made the Mid Afternoon Juice and had my barley max on the go to. We came home for dinner. Where I managed to make my meal. I did however, munch on unleavened bread. More than I should have, but it tasted so good!! 

Mid Afternoon 8oz Carrot, Celery, Cucumber Juice

30 Minutes before dinner, 1Tsp Barley Max Powder mix with 4-8oz glass of Distilled Water

Dinner: Asparagus Salad, Better Than Tuna

Sunday Menu Asparagus Salad

Sunday Menu Asparagus Salad

Asparagus Salad:

Ingredients:

2lbs Asparagus

3Medium Tomatoes

1Stalk Bok Choy

1Bunch Spinach Lettuce

2Stalks Celery

1Red Bell Pepper

Directions: Wash and dry vegetables, place lettuce in bowl, add asparagus, which should be cut into bite-size pieces. Add chopped tomatoes, diced bok choy stalk, celery and red peppers. Toss to combine. A raw dressing can be made by removing 1/3 of salad and placing in blender, and blend until creamy. Sprinkle with grated almonds.

Sunday Menu Better Than Tuna

Sunday Menu Better Than Tuna

Better Than Tuna:

Ingredients:

2Cups Carrots

1Medium Ripe Bell Pepper

1Tomato

2Stalks Celery

1/2Medium Red Onion

1/2Cup Parsley

1/2Tsp Kelp

1/2tsp Celtic Salt

4Tbsp Rhonda’s No-Oil Dressing

Directions: Finely chop the pepper, celery, onion and tomato, and place in a bowl. Finely grate carrots, resembling carrot pulp, and add the carrot to the vegetable mixture. Combine 4Tbsp of Rhonda’s Dressing, Celtic 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 or tomato.

Rhonda’s No-Oil Dressing:

1Cup Raw Almonds

1Cup Distilled Water

Pour water on almonds and let soak overnight. Place almonds in vita mix or blender with 1 cup distilled water and blend about 2 minutes until creamy and add:

2Tsp Nutritional Yeast Flakes

1Tsp Kelp

2Tsp Lemon Juice

1/4Tsp Celtic Salt

1Tsp Herb Seasoning

1Tbsp Minced Parsley

2Tsp Garlic Powder

2Tbsp Dried Onion Flakes

1Tsp Dill Weed

Pinch of Cayenne Pepper

1Tbsp Raw Unfiltered Honey

OR 1 1/2Tbsp Chopped Dates

Directions: Blend to mix and pour over vegetables and serve.

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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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I took my Carrot Juice with me, while I did my running around this afternoon, which means I didn’t grab lunch before I left. But good thing happened along the way, one of the magazines I picked up to read at one of my appointments had some really good recipes.  

They both looked really good, and were in my requirements of eating only Raw Foods. Plus, I wanted to eat light, because the scale is not my friend these days.!!!! So I decided to make them after I got home. There was the Apple, Pear and Walnut Salad for which I had all the ingredients. And the Whole Grain Rigatoni recipe I had to do some modifications with. The Rigatoni called for Cheese(no cheese please), I didn’t have Crushed Red Pepper or Cauliflower and I didn’t use Rigatoni Pasta. So in place of those two ingredients, I used Cheyenne Pepper, Paprika and Asparagus. And amazingly, they were both easy and fast to prepare. I got home around 3p.m. and the food was ready by 3:30ish.

New Recipes

Apple, Pear and Walnut Salad

Apple, Pear and Walnut Salad:

2Tbls. Red Wine Vinegar

21/2Tbls. Orange Juice

1 Orange, Zested

1/2Cup Raisins

4 Apples (2-3 different kinds)

2 Pears

2/3Cup Walnuts, toasted & chopped

2Tbls. Olive Oil

Sea Salt

Directions:

In a large bowl whisk together vinegar, orange juice, zest and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season with salt to taste and refrigerate for one hour before serving.

New Recipes

Whole Grain Riganoti

Whole Grain Rigatoni:

4Tbsp. Olive Oil

1 Medium Yellow or Red Onion, thinly sliced

6 Mint Leaves

1/2tsp. Paprika/Cheyenne Pepper

10 Sticks of Asparagus

1lb. Rigatoni Pasta

1/4Cup Parsley

Directions:

Bring 6y quarts of water to boil in a large pot and add 2 tbsp. salt. In medium saucepan, heat oil; add onion, mint and Paprika/Cheyenne Pepper. Cook until soft, about 5 to 6 minutes. Meanwhile, chop Asparagus into 1/4-inch pieces and throw all the pieces into the saucepan with the onions. Lower heat to medium and cook, stirring regularly for 12 to 15 minutes, until Asparagus is softened. Cook Pasta according to package instructions until al dente and drain in colander. Reserve some of the water and add to the Asparagus, Oil & Onion mix. Toss hot pasta and Parsley with the rest of the mix already in the pan and serve immediately.

For dinner, I had another new recipe. I made Fresh Vegetable Salad mix with an Oil and Vinegar Dressing.

New Recipes

Fresh Vegetable Salad

Fresh Vegetable Salad:

1 Orange Bell Pepper

5 Sticks of Asparagus

1 Avocado

1 Tomato

4 Small Pickle Cucumbers

1/2 Cup Chick Peas

Oil & Vinegar Dressing:

2Tbls. Olive Oil

2Tbls. White Wine Vinegar

Sea Salt

Coriander

Paprika

Cheyenne Pepper

Dried Onion Flakes

Directions:

Chop up Pepper, Avocado, Asparagus, Tomato, and Cucumbers into 1/4-inch cubes or bite sized pieces. Add Oil, Vinegar, Chick Peas, and Seasonings and toss to coat the vegetables.  

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