Fresh recipes for your health
Posted April 9, 2009
Yogurt Salad Dressing (Taken from The Yogurt Cookbook, by Olga Smetinoff)
1 Hard-boiled egg
1/2 tsp Sugar
Lemon Juice or Vinegar to taste
Salt and Paprika (Other herbs, optional)
Mash yolk of one egg, add sugar, lemon juice or vinegar to taste and spices, and enough yogurt for desired consistency. Mix well. Pour over salad.
Chicken Paprika w/Yogurt (Taken f rom The Yogurt Cookbook, Olga Smetinoff)
Chicken, 5 lbs or more
1 C sliced Onions
1/4 C Oil
Flour, about 1/4 C
1 tsp Salt
3 Tbsp Paprika
Hot water to almost cover chicken
Shake chicken pieces in a bag containing flour, salt and 2 Tbsp Paprika. Heat Canola or Olive Oil in a heavy pan; brown onions, add chicken and brown--turn from time to time. Add water and cook slowly until tender; add the rest of the Paprika, cook a little longer. Remove chicken to a hot platter. Mix Yogurt wit gravy until thoroughly heated (stirring constantly), and pour over chicken.
**Search for other recipes with yogurt online
Posted: April 5, 2009
Naturally Fermented Yogurt at Home This recipe borrowed from: http://www.chetday.com/howtomakeyogurt.htm
recipe makes 4 to 5 cups. Yogurt can be stored in the refrigerator for about 10
days. This recipe can be doubled or tripled with no loss of quality, but make
sure you can use that amount in 10 days or less. Adjust pan and container size
* Special hint: To make yogurt at home, an active (living) yogurt culture is needed as a "starter." Commercial, unflavored cultured yogurt, from the supermarket is usually used as a starter. Yogurt starter cultures can also be purchased at health food stores, but are quite expensive compared to commercial cultured yogurt. Once you start making yogurt at home, save some of your homemade yogurt to "start" your next batch. For best results, however, purchase commercial cultured yogurt to replenish a homemade culture every four to five batches.
For thick, firm yogurt:
Posted: March 21, 2009
Relaxation/Concentration Essential Oil Blend
Clary-Sage 5 drops
Geranium 2 drops
Place a few drops of this blend on a tissue and inhale. Or place a couple of drops on a light bulb in the room or in an oil diffuser. You can also put the mixture in a carrier oil like Almond Oil or Olive Oil and use it in the bath or behind the ears and on the wrists like perfume.
Posted: March 13, 2009
Spring Green Salad:
4 Cups Baby Greens
1/2 Cup chopped new Radishes
1/2 Cup Sugar Snap Peas
Salad Dressing - Combine the following:
Fresh Squeezed Orange Juice
Salt & Pepper to taste
Place the Radishes and Snap Peas on top of the Greens. Sprinkle desired amount of Sprouts on top. This salad should please the eyes as well as the tummy. Shake dressing over the top.
Posted: March 2009
Orange Shake: (taken from Cooking Vegetarian by Vesanto Melina, R.D. and Joseph Forest)
1 1/2 Cup fresh-squeezed Orange Juice
1 ripe Banana
2 Cups Soy or Rice Milk
Place all ingredients in a blender and blend until smooth.
Makes 4 servings of about 1 cup each.
4 Cups torn leafy lettuce
3-4 C thinly sliced Kale
1 Cup grated Carrots
1/2 each sweet red and yellow Peppers
1/2 Cup grated Red Radish (optional)
2 Cups Alfalfa Sprouts
Tear lettuce into bite-size pieces. Place in large bowl. Remove Kale leaves from stem, and slice leaves matchstick thin. Discard stems and add leaves to bowl. Seed red and yellow peppers. Cut into 1/4-inch strips. Set aside for garnish one-third of the pepper strips, grated carrots, and radishes (if using); add remainder to bowl and toss. Garnish top of salad with reserved peppers, carrots, and radishes. Arrange Alfalfa Sprouts around edge.
Makes 4-6 Servings
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