I have been making bone broth soup lately because it is supposed to have a lot of health benefits. I wanted to start bringing lean meat back into my diet, but I didn’t want go head on. Baby steps! I got the recipe from Wellness Mama. I have been drinking a cup every morning for the past two weeks as a tea before breakfast. Well, the other day I went to Pure Pastures to pick up my marrow bone and the lady suggested that I add chicken feet to my broth for extra nutrients as well as to boost the collagen level. Despite how it looked I bought it! Hey, more collagen equals more healthy hair;-)
It didn’t change the flavor, but I could tell that my broth was a little thicker. This is my second batch using the chicken feet. The ones in the picture are frozen, that’s why they look so pinkish red. So cheers to longer, stronger hair! And baby steps to bringing lean meat back into my diet, which by the way, I made bison nachos the other day and they were DELICIOUS!!! Of course the bison was grass fed. If I’m going to eat meat it has to be top notch! Balance, Health, and Wealth!!
Cauliflower has not been one of my favorite veggies because it makes me too bloated, but I know I need to eat more of it! So today I made a pizza crust using it. I am blown away on how amazing it turned out! So DELICIOUS!! I added some artichokes and basil, which made it even more nutritious. I will definitely be making this again soon. Health is Wealth!!!
What’s your favorite way to make cauliflower?
1 cup of chickpea flour also know as garbanzo bean flour
1 cup of H2O; may need more for thin consistency
1/2 tsp. Himalayan sea salt…I don’t like to use a lot of salt but you can salt it to your liking;-)
1 1/2 tbs. of olive oil
1/4 tsp of dried Italian blend herbs
Mix ingredients and let rest for 2-3 hours, then place in the refrigerator for four more hours…the texture is better when it has rested for a day if time permits….
Broil a cast iron skillet in the oven for 2-3 minutes
Pour a thin layer of the batter in the skillet and broil/cook for 2-4 minutes
Play around with the ingredients to suit your taste buds!!! Similar to the chickpea pancake recipe that I posted last week, minus the baking soda….Health is Wealth!!!
Ok.. You can make this using Socca, also known as chickpea flatbread ( see my recipe for this), or you can use pita bread. Either way it is good and a healthier twist on one of America’s favorite. I used cashew “cheese” instead of regular cheese.
1) Lightly cover bread with sunflower oil
2) Crush 2-3 cloves of garlic spread on of bread
3) Sprinkle a little Himalayan Pink salt, ground pepper, rosemary, oregano, and basil; dried or fresh
4) Spread 1-2 tbs of Contadina tomato paste, I use this brand because it’s just tomatoes
5) Add veggies, my favorites are spinach,lacinto kale, portabella mushrooms, artichokes, orange/yellow/red bell peppers and tomatoes. I usually choose three out of those selections as well as add a sprinkle more of herbs/pepper and a splash more oil on the tomatoes. I used lacinto kale, orange bell peppers, and tomatoes in this picture;-)
6)Add your chose of cheese…see my recipe on cashew cheese
7) Cook at 350 degrees for about 10 minutes…until bread is crisp and cheese has melted
8)Enjoy!!! Add crushed peppers for an extra kick…Health is Wealth!!!
This is the left-over almond pulp from the almond milk that I mad a few days ago and getting ready to make some more tomorrow…it goes so fast!!! You can add this to your oatmeal with a few tablespoons of quinoa or you can dry it out in the oven to make almond flour for a variety of tasty treats!!! Health is Wealth!!!
I have been wanting to make this for a long time!!! It is delicious and easy to make. Before letting it stand at room temperature for a day, it reminded me of garlic butter that you get from the Mediterranean restaurant. After a few days of “aging” it taste just like cheese. I tried it on my homemade pizza and raw lasagna..Delicious!!!
1 1/2 cup of cashews soaked for 2 hours in cold H2O
2 tsp lemon juic
2-3 cloves of garlic (I’m a garlic head so I used about 5 cloves)
1/2 tsp of Himalayan Sea Salt
Combine ingredients and blend for 5 minutes or until smooth
Let stand at room temperature for 1-2 days to “age” then refrigerate
Lasts up to 5 days…Mine was gone by day three;-)))