Ok I have heard of Bountiful Baskets Co-Op from when I lived in AZ. You can order a basket full of produce for a minimum amount of money. All you need to do is go pick it up at your nearest location. I have heard many great things about these guys. I never thought they would have a pick-up location in Livingston, MT. They have many for Montana. I will most likely be in Bozeman on my March 3rd pu date. For Livingston & Bozeman folks we fall on week “A”, which is this week. They alternate pu weeks for us. So for the first time I am checking this out. I ordered a organic basket for $25! There was also a 1 time charge for $3 for first timer. Let’s see how good it is. Can’t wait to see!
I picked this up at my Town & Country grocery store for only a little over $3. I’ve had other brands that were organic too but I always had to add a little of something to make it taste better. Whole Soy & Co. organic soy yogurt rocks!! Vegan – Casein, Whey & Gluten Free – No Cholesterol! I had it for breakfast with sliced strawberries . . .
This breakfast kept me full for a while. It was nice! I used Arrowhead Mills Organic GF Pancake & Baking Mix. I followed the instructions and added mashed bananas & lots of cinnamon. I had to add more liquid (soy milk) to make the mixture runnier. It was way to think to pour. Topped w/ sliced bananas & wild harvested blueberries, cinnamon & honey.
I was starving for a yummy dinner a few weeks ago. I looked and saw what I had and then tossed together this amazingly tasty pasta salad in about 5-10 minutes!
Zucchini Pasta Surprise!
Toss everything into a bowl!
• 1 Zucchini Spiralized into Angel Hair Pasta • 1 Tomato Chopped • Handful of Chopped Parsley • 1 cup Steamed or Raw Sprouted Beans, I suggest Steaming a little! • Juice of 1 Orange • 5 Olives like Kalamata or Green Marinated Olives • Olive Oil, drizzle over to slightly coat • Trocomaré Zesty Herb Seasoning Salt, or something similar
• Three 20 oz blocks of Wildwood Organics High Protein Tofu Super Firm (you can use another very firm tofu but you might need to let it sit longer to drain) • 3/4 c Organic Soymilk divided • 3 tbsp packed minced fresh Organic Oregano (if you only have dried use this equation 3 part fresh = 1 part dried) • 3 tbsp packed minced fresh Organic Basil • 3 tbsp packed minced fresh Organic marjoram • 2 tbsp packed minced fresh Organic Thyme • 2 tbsp packed minced fresh Organic Rosemary • 1/2 c packed minced fresh Organic Parsley • 1 tbsp Gluten Free Broth of your choice • 1 tbsp Gluten Free Mustard Powder • 3 tbsp Tamari Sauce or Bragg’s Amino Acids • 1 tsp Celtic Salt fine • 1/4 – 1/2 c Honey • Cheese Cloth & a Colander
MARINADE
• 1/4 c Organic Balsamic Vinegar • 1/4 c Organic Olive Oil • 2 tbsp GF Worcestershire Sauce (Lea & Perrins) • 1/2 tsp Celtic Salt • 1/4 c Honey – to taste • 2 full heads of Garlic minced • 1 c packed minced fresh Organic Parsley
INSTRUCTIONS
1) In a food processor fitted w/ the “S” blade blend 1 block of Tofu at a time w/ 1/4 c Soymilk. If you are using a Tofu that when opened is soaking in a lot of water you most likely do not need to add the soymilk to get a smooth texture. To be safe blend a block of tofu first and see if you need to add any liquid. Pour into a large mixing bowl. Repeat w/ the next 2 blocks of Tofu.
2) Once you have all the Tofu in a smooth but thick consistency, mix in well the Broth, Mustard Powder, Tamari Sauce, Salt & Honey. Then mix in the fresh herbs; Oregano, Basil, marjoram, Thyme, Rosemary & Parsley.
3) Line the Colander w/ the Cheese Cloth and transfer the Tofu Mixture in to the Colander. Fold over the extra Cheese Cloth to completely wrap the Tofu Turkey mixture.
4) Now you want to press the extra moisture out of the mixture. I placed a plate that fit within the colander and (2) 5lb bags of potatoes on top. You want to refrigerate & let sit for at least an hour. If you are using a tofu that I described in the first step you might need to let it drain 2-5hrs.
5) Now we want to stuff the Tofu Turkey w/ stuffing. Remove the weight & the plate & unwrap the top of the mixture. Scoop out a nice large hole but still leaving plenty of mixture on all sides. Se the first picture above. Pat down your hole then fill w/ your GF Bread Stuffing (see my post “GF Bread Stuffing”). Cover the stuffing w/ the extra Tofu. Pat down the top to an even surface and place the colander upside down on a non-stick baking sheet. Once the mold hits the baking sheet remove the colander and take the cheese cloth off. Now you are ready for the marinade.
Tofu Turkey Mold
6) Add all the ingredients for the marinade and whisk together until well blended.
Marinade
7) Use a brush and put your first layer of marinade on the Tofu Turkey mold. Place in a 375º preheated oven. I cook my Tofu Turkey from 2.5 – 4hrs, depending how crispy I want the outer layer to be. Every 30 – 45m marinade the Tofu Turkey until all the mixture is gone.
I really enjoy the RAW LIFESTYLE. I followed it hard-core for a while but lost my direction. I’m trying to pick it up again. I created this recipe first on 2/26/10 the another on 3/8/10.
• 1 c Soaked Buckwheat Grouts. I soak over night.
• 1/4 c or a handful of Apricot Kernals
• 6 Brazil Nuts
• 2 c of your favorite RAW nuts. I use 1 c of two different kinds
• 1/4 c Hemp Hearts
• 1/2 c Chopped Dried Apples
• 1 1 /2 tspn Cinnamon
• 5 – 6 twists of Ground Celtic Salt
• 1/2 to 1 tspn Ground Green Leaf Stevia – Not White
• 1 c Raisins
Add all ingredients into a food processor fitted w/ the S blade.
Pulse a few time just to mix the ingredients. If you want less clumpy granola pulse more.
This will make 6 1/4 c wet granola or 5 1/2 c dried. You can eat it wet/fresh but it wont last very long. I prefer to dehydrate the granola in my Goof For You dehydrator.
TIP: Everything you dehydrate you should set to 145º for the first hour. This helps insure that no bacteria starts to grow while dehydrating at 95º for another 8-12hrs.
I eat 1/2 c in the mornings, this lasts me for 11 days! Beats paying crazy high prices for RAW granola.
MAKE YOUR OWN! Be creative! I store the granola ina 1/2 gal mason jar, perfect fit!
• 1 cup Arrowhead Mills Gluten Free Pancake & Baking Mix
• 1 egg, beaten or egg substitute
• 1 Tbsp. oil of your choice. I used olive oil.
• 1 Tbsp. honey
• 1/4 cup 1 Tbsp. liquid. I used my homemade soymilk.
• I added 1 – 2 TBsp. of my own Green Powder.
Try using Coconut oil or olive oil instead of butter, when cooking. I only have these two oils in my kitchen. Can’t remember the last time I used butter. I spread coconut oil on the pancakes right after I take them off the burner. YUM!
This made 7 nice size pancakes, even though you only see 6. Of course I’m not going to eat seven, so I lay them out on a cookie sheet and freeze them. This is a great quick breakfast for Naya & Jason in the morning. Pop it in the toaster and boom, you got hot cakes!
I topped mine w/ Almond butter and honey. They were good, took some bites before I took the picture . . oops!
I was very hungry this morning and came up with this:
INGREDIENTS:
• Coconut oil
• Organic Broccoli Tops
• 2 Organic or Local Eggs
• Sprouted Organic Black Beans
• Garden Fresh Tomatoes
• Salt & Papper
1) Heat up some coconut oil in a frying pan.
2) Slightly saute´ broccoli tops in coconut oil.
Broccoli should still be very crunchy to keep most of it’s nutritional value.
DON’T OVER COOK VEGGIES!
3) Crack 2 eggs into pan. Cook until eggs are done, stirring continuously.
4) Turn pan off & add in sprouted black beans & chopped fresh tomatoes.
Toss in pan to slight heat up added ingredients.
5) Season w/ Salt & Pepper
This had very good flavor for only having salt & pepper for seasoning.
TinyTee HEALTHbits 