What are Cruciferous Veggies and how do I prepare them?

Cruciferous Vegetables

These should be steamed in order for best absorption.  Do not avoid them unless they are raw, they will always give you a bloated feeling.  They have great surfer compounds, great fiber but can interfere with thyroid   Hormone production and digestion if eaten raw.

Cook by color.  Most vegetables don’t need steamed/cooked for more than 7 minutes, otherwise you start to lose significant nutrients.

You can steam them and then put in the fridge.  If you want them in a cold salad and they will retain their crunchiness if you do not over cook them.

Smaller leafy greens take 1-3 minutes.  Larger vegetables take 5-7 minutes.

Add a little water to the bottom of the pan on the stovetop and cook until they turn full brightness, remove from heat, (pan included) and drain off the water.

You can store these in the freezer now for future juices or shakes or just to retain their freshness for a meal.

Arugula

Bok choy

Broccoli

Brussels sprouts

Cabbage

Cauliflower

Chinese cabbage

Collard greens

Daikon radish

Horseradish

Kale

Kohlrabi

Land cress

Mustard greens

Radish

Rutabaga

Shepherd’s purse

Turnip

Watercress

Earth Day Celebration: Patio design ideas & plant based snacks

April 22, 2019

I have not celebrated formally before and thought it would be fitting today to show gratitude or this Marvelous Planet we live on.  I think most of us take our resources for granted as we rush day to day.

My institute instructor repeatedly tells us, Nothing in Nature hurry’s up.  We need to slow dow…breathe…meditate….love more…show more gratitude…give back and hold space during the process.

Life is Journey.  Journaling is the key to unlocking everything in that pretty little brain of yours…write it down!  Get it out!! Scream!! And then Shout for joy because you ignited the process and you are on your way!

I invited my dear friend who is a Master Gardner (I accidentally called her a General Contractor instead of a Project Manager in the video, whoops, sorry) in to help me conduct my class.  I wanted to teach plant based foods and encourage one vegan day a week to be aware of the resources we could cut by just that one meal collectively as a planet.  I decided I wanted to Spot light Jackie’s business as a Patio designer.  She is fabulous and gave some great tips and helped expand my knowledge and appreciate for her work.

I love supporting Local business so I highlighted the Transformational Healing Center I work at, Family Fusion.  I spoke about the amazing women that make us a great Support Network above the rest.  If you visit the website you can read more about the services offered there.

http://Www.familyfusionaz.com

If you contact me directly I can put you in touch with Jackie France personally if you are local.  Here are the links I spoke about, Jackie’s preference.  And make sure you check out my recipe tab for the yummy snacks we ate!


 

Chocolate Hazelnut Cookies

Dairy Free, Gluten Free

Happily Serves 18

ALL ORGANIC INGREDIENTS 

1 Jar Hazelnut butter (Nutiva Brand)

1/2 Cup Monk Fruit

1 Gelatin Egg Replacer 

Optional: 

1 Scoop Collagen 

Top with Macadamia nut

Mix together and Roll into balls.  

Press into Mini muffin tin. 

You can eat these Raw or bake for 8 mins on 350.

If you are using an egg replacer:

Mix 1 TBSP Gelatin, ground chia or flax seed with 3 TBSP water and let sit about 2-3 minutes to “gel”.  

Pumpkin Roll…pure heaven rolled up, sure to put a smile on your face and a song in your tummy!

Yet another Fabulous recipe from the fam!  Lynsey makes this roll and the kids like it just as is, so I wrote it out just like she did so I could preserve it.  I love watching kids’ eyes roll back as they take in the flavors.  She makes it special for her husband every year, I absolutely love that!  So, wanted to pass along her tradition.

#madewithlove

Hospitality Recreation Lynsey Lee

Lynsey Lee’s Pumpkin Roll

CAKE

1/4 Cup Powdered Sugar (to sprinkle on towel)

3/4 Cup all-purpose flour

1/2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Cinnamon

1/2 tsp Ground cloves

1/4 tsp Sea Salt

3 Eggs

1 Cup Sugar

2/3 Cup Pumpkin  

FOR CAKE:

PREHEAT oven to 375°

Grease 15 x 10-inch pan; line with wax paper. 

Grease and flour paper. 

Sprinkle a thin, cotton kitchen towel with powdered sugar. 

COMBINE 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp cloves and 1/4 tsp sea salt in small bowl. 

Beat 3 eggs and 1 cup sugar in large mixer bowl until thick. 

Beat in 2/3 Cup pumpkin. 

Stir in flour mixture. 

Spread evenly into prepared pan. 

BAKE for 13-15 minutes or until top of cake springs back when touched. 

(If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. 

Carefully peel off paper. 

Roll up cake and towel together, starting with narrow end. 

Cool on wire rack. 

FILLING

8 oz Cream Cheese, room temp

1 Cup powdered sugar

6 TBSP Butter, room temp 

1 tsp Vanilla extract

Powdered sugar to dust on finished roll 

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, 6 TBSP room temp butter and 1 tsp vanilla extract in small mixer bowl until smooth. 

Carefully unroll cake. 

Spread cream cheese mixture over cake. 

Re-roll cake. 

Wrap in plastic wrap and refrigerate at least one hour. 

Sprinkle with powdered sugar before serving, if desired. 

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Family Recipes continued! Butter cookies, better than sugar cookies! Melt in your mouth goodness

Another Recipe from the family archives!  Here is my sister’s version of my mom’s recipe.  This is a family favorite!!!  My mom used to keep them in the freezer.  I remember sneaking in the laundry room and eating one, hoping not to get caught.  Over the years we’ve all shared stories of how we all did the same thing.  Funny how we have such memories around food.  Today, I’ll just lay it out on a platter….eat the cookies.  Everything in moderation and balance!

And why not have cookies for breakfast?  There’s eggs and butter in the recipe…those are breakfast foods right?🤪😂🤣

Enjoy…peace be with you!  🕊

 

Lynsey’s Butter Cookies

Cream together 1 Cup Butter, 2/3 Cup Sugar

Beat in 1 egg.

Combine 2 1/2 Cups Flour, 1/2 tsp salt, 1 tsp Vanilla

Mix all together and chill dough. 

Keep half the dough in the fridge, work with half the dough at a time.

Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes. 

Cooking Tips:

Don’t check before 8 minutes, don’t wait for the cookie to Brown.

Completely Cool before frosting.

Frost and then it’s best eaten frozen.

Frosting:

2 Cups Powdered Sugar

1 tsp Vanilla 

2 TBSP Butter

About 1/4 cup Milk

Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.  

Slowly add milk until desired thickness for spreading and decorating.