Lovely Lentil Taco Filling!

I love this recipe for taco filling, a layer in 7 layer dip and all kinds of other taco-ish foods :) 

3/4 cups dry lentils
3/4 cups brown rice (I have used white as well--but use less water)
4 cups water
4 tsp-TBS (to taste) veggie bouillon (I use either my own or Better Than Bouillon)
2 tsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder

Bring the water to a boil.  Add the lentils and let cook 10 minutes, then add the rest of the ingredients.  Wait until it is all at a boil and reduce heat to low.  Place lid on and simmer for 45-50 minutes more. 

You can also do this in a crockpot on low for 6-8 hours.  I can't wait to try this in my Saratoga Jack's thermal cooker!

Garlic Oil

This is something we use for ear aches, viruses, coughs and all kinds of other ailments in our family.  We try to always have some on hand!  You can add mullein for an extra punch as well. 

 ½ cup crushed garlic

 ½ cup olive oil

Mix thoroughly.

Add another ¼ cup olive oil

Let stand 10 days on sunny windowsill.

Strain on day 10.

You can use the garlic that as in the oil as a condiment if you like. 

You can decanter after that to get the last little bits out.   2 tsp garlic oil equals about 1 fresh clove.

Onion Cough Syrup

1 cup chopped raw onion. 

Cover with honey (about ½ cup)

Simmer on low heat (so your honey stays raw) until onions have dissolved into bits…this can take up to 20 minutes.  Cover the pot to lesson evaporation of nutrients.  This can be diluted.  You can strain it, but I usually don’t, because I am always for whatever is fastest.  They sink to the bottom and I don’t mind them when they come up.  You can take this as needed or up to once every half an hour in 1 tsp doses for children and 1 TBS for children 10 years and older.

 

You can easily add:

1 tsp clove (whole or powdered) for pain relief

1-2 TBS comfrey root or slippery elm (powdered or chopped) for additional lung support

1-2 TBS chopped fresh ginger root OR 1 tsp dried ginger root powder for better circulation, warmth and effectiveness of the syrup…as we go through the rest of the herbs you will be able to decipher what will be best for your own situation.  You can always add more than one herb, but you will want to make sure that you don’t use more than 2 TBS total of any combination.  This syrup is also a great tonic and can be taken daily

Frozen Juice/Drink Concentrate Slushy

Frozen Juice/Drink Concentrate Slushy :)

12 oz can of frozen concentrate

1 cup water

4 cups ice

Place in blender until desired consistency.  We love this for orange juice slushies, lemonade (so refreshing!) slushies and for just about any juice combination!  Enjoy!

Favorite press in dessert crust recipe

I do not love rolling out crusts, so I always use this press in one for desserts :)

2 cups flour
1 cup brown sugar
3/4 cup butter/coconut oil/olive oil melted
1/2 cup oats

Combine, set aside 1 cup for topping your pie and press in the remaining mixture into an ungreased 9 inch pie plate. We use this for fruit pies and for my chocolate pie recipe. :) I'll try to post the apple pie part of this recipe soon.

Drive-Thru comparable milk shake

We make these all summer long.

2 cups ice water + 1 1/2 cups powdered milk OR 3 1/2 cups milk of choice (almond/soy/rice/coconut+water/cow/cashew etc)
1/2-2/3 cup honey/sugar/agave
1/4-1/2 cup unsweetened cocoa
1-2 tsp vanilla (or I often throw in a vanilla bean)
Fill rest of blender full of ice
2 TBS olive oil or other pourable oil
1 tsp emulsifier-liquid lecithin OR 5 second spray of non-stick spray (I learned this trick from another recipe and it makes all the difference in the world)

Place ingredients in your blender and blend until smooth. I have both a Vitamix and Blendtec. If you find that your motor on your blender is struggling, you'll need to add more water and have a less thick shake. I often add a bananaor peanut butter. You can also leave out the chocolate and add more vanilla. ENJOY! We *LOVE* this recipe and use it all summer long!

Veggie Stir Fry with a twist :)

Veggie stir fry is super easy and fast! It's also a great way to get veggies into your kids. Well, at my house it is :) There can be great variety in the sauces and the "starches" that you use as well.

Being tired lately, I typically buy the bag of mixed vegetables at the grocery store. We use at least an entire bag. It has cauliflower florets, broccoli florets and baby carrots in it. Then I chop them into smaller pieces. I often add other veggies that I have on hand. Here are some vegetable ideas:

Carrots
Broccoli
Cauliflower
Bell pepper
Celery
Bok choy
Green onions
Green beans
Chinese cucumbers
Sugar or snow peas (whole)
Onions
Bamboo shoots (canned are okay, but only needs warmed, not cooked)
Water chestnuts (canned are okay, but only needs warmed, not cooked)
Baby ears of corn (only needs warmed)
Summer squash
Mushrooms
Cabbage

Be sure to put the firmer things in first and add the ones that need less cooking later. For example, if you are doing carrots and broccoli, they could be together, but summer squash would cook MUCH faster. I use coconut oil and you can use peanut oil, which is traditionally used. Many oils have a lower combustion temperature, so be sure to check them. I know that coconut oil and peanut oil are both safe.

Starches you can use under or in your veggies:
Brown rice
White rice
Noodles
Quinoa (one of my favorites)
Potatoes (you can add them to the stirfry or use like a mashed potato)

Sauces:

Orange sauce
2 TBS olive oil
1-2 TBS garlic (our family loves garlic, but I use less to bring out the orange flavor here)
1 cup water
3 TBS orange juice concentrate
2 TBS lemon juice
2 TBS rice vinegar
4 TBS Braggs Liquid Aminos/Nama Shoyu/Soy Sauce
1/2 cup honey (or to taste)
1/2 tsp red pepperp flakes
1 1/2 TBS arrowroot powder + 2 TBS water to mix before adding to sauce(though you COULD try cornstarch)
6-8 drops essential oil

Using a small saucepan you can saute the garlic and olive oil. Add the rest of the ingredients except arrowroot powder/water mixture and heat to a boil. Whisk in arroroot/water mixture. Lower temperature and stir constantly until it thickens.

Peanut-miso Sauce
3 TBS peanut butter
2 TBS lemon or lime juice
1 TBS yellow miso
1 TBS grated fresh ginger (or you can use the pre-minced ginger from the fridge)
1 tsp minced garlic (about 1 clove)
1/3 cup cup water

Whisk all ingredients together and set aside while you cook your veggies. After your veggies are done, place them on starch of choice and drizzle sauce over the top.