We had a ton of leftover watermelon from the 80th birthday party last weekend, so what could we possibly do with it? Watermelon Lemonade of course! Watermelon LemonadeMakes approx. 2 glassfuls with ice 1/3 c fresh lemon juice1/2 c fresh watermelon puree, strained through a coarse strainer to remove seeds3 tsp stevia powder (or to…
Archive For July, 2010
Check out the Healing Cuisine store!
I’ve added a few more books to my Amazon.com Store. Check everything out at the “Store” tab on the menu bar. I’m regularly adding new items, whether it be cooking, health or “living green” related. Everything I list are things I use every day or resources I have utilized and highly recommend to everyone! Have…
Chicken Strawberry Spinach Salad
It’s time for a classic, Chicken Strawberry Spinach Salad: 2 tsp coconut oil2 chicken breasts, washed and dried1/2 tsp garlic powder1 1/2 Tbsp Healing Cuisine MayonnaiseFresh juice of one lime1/2 tsp ground ginger2 tsp almond milk3 cup fresh spinach, stems removed1/2 pint fresh strawberries, sliced1 avocado, sliced3 Tbsp slivered almonds or pecans1/2 red onion, sliced…
Tips When Dining with Family & Friends
Hi all! Hope you have something fun planned for the weekend. We are heading out to Wisconsin to celebrate Dave’s grandma’s 80th birthday, which made me think to bring up the topic of “Dining with Family.” Our families aren’t quite “there” yet. Do you know what I mean? Maybe you’re in the same boat? It’s…
Raw Banana-Avocado Pudding Pie
I’m on a raw pie kick this month it seems! Another delicious, healthy way to conquer those sweet cravings.. :) Raw Banana-Avocado Pudding Pie THE CRUST:1 c almonds1/3 c raisins, soaked for 5 minutes1 Tbsp coconut oil THE PUDDING:3 bananas1 avocado1-2 tsp powdered stevia1/4 tsp cinnamon4 Tbsp fresh ground flax2 tsp vanilla extract 2 Tbsp…
Gluten FREE Strawberry Cream Pie
It’s so good, it’s so good! You have to try this! Light and fluffy, creamy, dense all at once! This is how a Strawberry Cream Pie should be! Raw, dairy free, sugar free, delish! The key to a great, non-crumbly crust is grinding the nuts into a fine crumb, almost a powder (but not into…
Fresh Breakfast Casserole
For the past year or more, Dave and I have stayed away from breakfast casseroles mainly because of how they made us feel. Minutes after finishing our plates, we became sluggish and wanted to crawl back into bed. Those casseroles were Standard American; loaded with refined starchy white potatoes, couldn’t get enough of the potatoes!,…
Baked Salmon with Dill Mustard Sauce
When cooking salmon, the biggest mistake most people make is to over cook it. Resist the temptation to cook until it “flakes.” Flaking indicates the salmon is becoming dry and overcooked. Salmon is fully cooked when the color turns from translucent to opaque. The FDA suggests cooking to an internal temperature of 145 degrees F….
Questions Answered: Sugar, Honey, Agave, Stevia – #2
On to round two, Sweeteners I DO Recommend, why, and [probably most importantly] how to use them! :) I have come to learn that cooking and baking in an unconventional way is a bit of an art form! With that said, it also becomes easier the more you do it. Practice makes perfect! I barely…
Questions Answered: Sugar, Honey, Agave, Stevia – #1
A few questions have been trickling in lately on sugar substitution, what to use and more specifically HOW to substitute with the right amounts. So I’m going to break a bunch of this down for you. This is Post #1 on Sweeteners: Sweeteners I DO NOT Recommend & Why. The overall WHY factor is simple. …
