Natural Rehydrating Tea

My kids had the stomach flu and were throwing up throughout the day. Needless to say our Gatorade supply ran out. I did not want to leave my kids alone to run to our grocery store. And I did not want to drag my sick kids out to the store. Nevertheless I needed something the kids could drink to rehydrate. Then it happened, I flipped the container of Gatorade around and saw the ingredients; water, sucrose syrup, glucose-fructose syrup, citric acid, natural grape flavor with other natural flavors, salt, sodium citrate, mono-potassium phosphate, red 40, Blue 1. WOW!!! Good thing I did not have anymore. I decided to search for something natural. The solution was found online when I Google healthier alternatives to Gatorade. Wellnessmama.com was the site I based my recipe on. The recipe called for fruit flavored juice, but I just used fruit flavored tea. There are so many varieties at the store that you can find a tea that you like. My kids loved the Wild Berry tea dehydrator. I also made frozen pops that they loved even better. Bye Bye Gatorade.

1              Quart of water
2T            Honey
1/8           Sea Salt
                (contains minerals)
4-6bags    Fruit Flavored Tea


1. Boil 2 cups of water and steep the tea.

2. Remove the tea bags and add honey and salt. Stir until all is dissolved well.

3. Pour into a container and add the rest of your water (2 cups more). 

4. Drink hot or cold.

 

Based on the Global Healing Center the Himalayas Salt is known as “white gold,” Himalayan Crystal Salt contains the same 84 natural minerals and elements found in the human body. This g form of salt has also been maturing over the past 250 million years under intense tectonic pressure, creating an environment of zero exposure to toxins and impurities.
Himalayan salt’s unique cellular structure allows it to store vibrational energy. Its minerals exist in a colloidal form, meaning that they are tiny enough for our cells to easily absorb.

Read more: http://www.globalhealingcenter.com/natural-health/himalayan-crystal-salt-benefits/

 

Coconut Basmati Rice

I really enjoy the flavor of basmati rice. Even more so if it is coconut flavored. I have made this rice along side curry sweet potato. The flavor mix well and chickpeas adds protein. Together it is a complete vegan meal.  I estimated that 1 cup of rice makes 12 servings sizes. Each serving size was 1/4c. The above picture was made my filling a 1/4 measuring cup with rice and inverting it to my plate.

1c           Basmati Rice
13.5oz    Coconut Milk (1 can)
1/2t         Salt
1/2t         Garlic Powder
2T           Coconut Oil

1.  Set your burner for medium-high heat. In a medium pot add your oil and rice.

2.  Saute until the rice is translucent.

3.  Add the coconut milk, salt and garlic powder.

4.  Bring to a boil.  Simmer on low and cover pot.

5.  Simmer for about 15 minutes or until the milk is absorbed.

6.  Turn heat off and wait 5 minutes then fluff with a fork.

Kale Chips in a Pan

 

I tried to make kale chip in the oven and I was not happy with the results. Maybe I did it wrong, but I did not have the motivation to try it again. Until I tried to saute some kale for a recipe I found on allrecipe.com. The result were crispy kale chips.  This recipe was so easy to make and is a healthy alternative to fried potato chips. And sauteing them in the pan makes this snack fast and easy.  I use coconut oil, but you can uses what you have at home. Coconut oil gives the chips a nice creaming butter like taste to them.

2c      Kale leaves
2T     Coconut Oil
         Salt/Pepper
2       Garlic Cloves Chopped

1.Saute the garlic until lightly brown.

2. Add kale and season with salt and pepper. Toss the kale so it gets coated evenly with the coconut oil. 

3. Continue to stir kale until it turn brown, remove and serve. Crispy kale chips in less than 10 minutes!!!

Rustic Salsa Ranchera

My mother-in-law makes a killer salsa ranchera. Every one comments on how good and spicy it is. My husband loves it too, but has to wait until he is at his mom's house to have it. Therefore I decided to make it for him at our home. But I did not want to try to duplicate his mom recipe. I knew it would never come close. I started with the same ingredients, but added one extra ingredient to make it my own. Roasted red bell pepper were my secret ingredient. They blend so well with red tomatoes and the texture of the jalapenos. My husband loved my salsa. He did not compared it to his mom, it was just a good salsa.  My family is Mexican and we love our spicy food. We can add salsa to almost anything. This particular salsa is great on sunny side eggs which are called Huevos Rancheros. I used it with quesadillas, and add it to my tacos. I have made a vegetarian taco using only the salsa and no meat. It is great!!! The salsa ranchera ingredients are typically in chunks, but I prefer the strips. You decided how you want to prep your salsa. This recipe is very simple, even easier if you broil all the ingredients with oil until charred.

1      Sliced Jalapeno (with seeds or without seeds)
1      Medium Sliced Onion
1      Red Sliced Bell Pepper
2      Fresh Tomatoes (can tomatoes can work too)
        Salt to taste

If you did not use your oven, here is how to saute it on the stove top.

1. Over medium heat, put oil on a pan and add the onions, Saute until translucent  for about 4 minutes.
2. Then add jalapenos and saute for about 2 minutes. Jalapenos with seeds are spicier. Choose your heat wisely.

3. Next add the bell pepper and saute until they are soft. About 4-5 minutes.

4. Add the diced tomatoes and bring to a boil.  Once it bubbles lower heat, cover pan and simmer for about 10-15 minutes. If it looks too dry, add water. I like my salsa a bit runny, so I check on it periodically and add water accordingly.
 
5. Season with salt and serve

My favorite way to use this salsa is in Huevos Rancheros. Fry a tortilla in light oil for 15 seconds each side over medium heat, and seat on a plate. Make two sunny side eggs and place on top of your tortilla. Finally  add your salsa.

Hummus Sweet Potato Pizza Bites

This recipe was created when I started incorporating more vegetarian dishes. At first I used the roll out pizza dough from the grocery store. But I would have to wait until I bought some in order to make my pizza. One day I decided to make it used toast...it was delicious. Then I tried a toastada...amazing. But using french bread is by far my favorite. The crust is crunchy, but the inside is soft. I love this pizza version sooo much. It is so easy to change it up and add your favorite vegetable toppings. I have tried carrots, butternut squash, red bell peppers, beets and spinach. But by far sweet potatoes are my favorite. The only real work is cooking your vegetables in the pan. I cut my potatoes in small pieces so they can saute faster. I use only one pan in this recipe. First I toast the bread, then cook the potatoes. Once the sweet potatoes are done, I quickly assemble my pizza. I noticed that the heat of the potatoes warms the bread and melts the cheese. You can definitely use your broiler to toast and melt the cheese too.

Italian Bread Slices
Sweet Potatoes Diced
Hummus (any variety)
Shredded Cheddar Cheese

1. I toast the bread in the ban, then set aside.

2. Add the oil and potatoes to the pan. I toss the potatoes occasionally until they are done. This can take 10-15 minutes, depending on the size of your potatoes. Just insert a knife tip through to sweet potato,  if it glides right in then it is done. 

3. Now assemble your pizza.  Spread hummus on your bread, add sweet potatoes, and quickly top with cheese.

I have tried marinara sauce instead of hummus. A tomato based sauce is a traditional ingredient to a pizza, but hummus gives it a nice creamy texture. I have used red pepper, artichoke, and spicy hummus spread. You can used what you prefer...the possibilities are endless.

Vegan Waffle

No eggs, no butter, and my kids were waiting for waffles. I knew they would understand....ha! Wait I just remembered...we are vegans. We don't need no stinking eggs. Hence, this recipe was born. Its easy and fast. The outcome is a great waffle recipe that does not need alot of ingredients. You can add what ever flour, milk and puree you prefer. I made my applesauce-strawberry puree waffles vegan and gluten free. You can add bananas, pumpkins, or those portable kids puree pouches. What ever you have on hand. The recipe only makes 4 waffles, so double the ingredients to feed your lovely kids.

1c         Quinoa Flour
2t          Baking Powder
1/4t       Salt
1/2 c     Coconut Milk
2t          Vanilla
1/2c       Fruit/Veggie Puree


1. In a bowl add all the dry ingredients.
2. Stir in all the wet ingredients in another bowl.
3. Pour the dry ingredients into the dry bowl and mix just until it is incorporated.
4. Heat your waffle maker and oil the bottom and top lids.
5. Pour 4 kitchen tablespoons in the center of the waffle maker and spead. Do not spread to the edge or it will spill over.
6. Cook for 10-15 seconds, or until the waffle maker's light turns green. Serve and enjoy

Quinoa Pico de Gallo

This recipe was a result of preparing too much food for a party.  We were serving shrimp ceviche and had chopped too many vegetables. By the end of the night we were out of shrimp but had a bowl of pico de gallo. Pico de Gallo is raw salsa made with chopped onions, tomatoes, cilantro, lime and jalapenos.  I add cucumber for added crunch. I was going to use the salsa with tortilla chips as a snack. Until I made quinoa for dinner the following day. I then had the brilliant idea to add the pico de gallo with the quinoa. And then I had a even better idea to add chickpeas. The results is a salsa/salad loaded with protein. This recipe is good on those nights you want something fresh and fast. It is also a good alternative to a garden salad. Here is my recipe:

1c         Quinoa (cooked)
1           Medium Cucumber
1/2c      Red Onions Diced
1           Big Tomato (Beefsteak)
1           Jalapeno
1can      Chickpeas (drained)
             Cilantro to taste
             Lime Juice
             Salt/Pepper to taste

1. Add quinoa to a bowl.


3. Chop tomato, cucumber, red onion, jalapeno and cilantro. Jalapenos with seeds are spicier than jalapenos without seeds. Choose your heat wisely.


4. Add your diced ingredients and drained garbanzos to your bowl of quinoa.

5. Squeeze as much lime as you like and season to taste.

This pico de gallo smell so fresh. It brings me back to summers in my garden. You smell the fresh cilantro, cool cucumber, and refreshing lime juice. I add Tajin to my dish. Tajin is dried chili peppers, and dehydrated lime juice. If you can not find it near the produce, you can use cayenne pepper.