Thursday, November 21, 2013
Tuesday, November 12, 2013
Fly-By-The-Seat-Of-My-Pants Calzones
(in other words, I threw this together speedy fast)
I am headed off to the Supply Side West Show in Las Vegas, Nevada tomorrow. It is a big show for food and cosmetic formulators. I will be looking for unique and HEALTHY food ingredients, as well as a few cosmetic ingredients. I had a bunch of errands to run before I left for Nevada, so this was dinner tonight. I already had pizza dough and pizza sauce pre-made. The ricotta cheese mixture is easy to throw together. Just make sure to season the cheese mixture well so the calzones are not bland. I taste the cheese mixture and adjust the seasonings BEFORE I add the raw eggs. This meal is easily made vegetarian by just omitting the pepperoni.
Feeds 4 easily.
The ricotta cheese mixture.
I rolled out 3 small orange-sized portions of olive oil dough, on a floured surface.
I spread on some of my home made pizza sauce, leaving the edges bare.
I next put on the ricotta cheese mixture.
I topped with pepperoni, optional
I then folded the dough circle in half, on top of itself and rolled and sealed the edges. It was then transferred with 2 dough scrapers, to a silicone lined baking sheet.
Calzone #1 made it into the pan...whew!
I lightly oiled the surface of the calzones with rice bran oil.
Next, I pricked the calzones with a fork.
These baked in a preheated 400 degree oven for 50 minutes, until the tops were a nice golden brown.
These were very tasty.
I just made this up to taste - you can do the same...
Ricotta cheese Filled Calzones:
Components:
5 Minute Olive Oil Dough (see my post about this dough: http://artfulcheesewiz.blogspot.com/2013/10/menu-and-recipes-for-my-13-year-old.html)
Pizza Sauce (see my post for the recipe:
http://artfulcheesewiz.blogspot.com/2013/10/menu-and-recipes-for-my-13-year-old.html)
Pepperoni, quartered, optional
Ricotta Cheese Filling (see recipe below)
Ricotta Cheese Filling:
about 22 ounces Ricotta cheese (low-fat or regular)
3 large handfuls raw organic baby spinach leaves, pre-washed and dried, minced fine
1 c. shredded mozzarella cheese
1/3 c. Parmesan cheese
1 c. shredded Colby Jack cheese blend
2 cloves garlic, smashed well in a mortar & pestle
1/2 t. granulated garlic
1/2 t. onion salt, or more to taste
1/2 t. dried crumbled rosemary, to taste
1/2 t. Italian seasoning, to taste
20 grinds of fresh black pepper, to taste
2 large organic eggs
Method:
1. Preheat oven to 400 degrees.
2. Mix up the ricotta cheese filling ingredients, to taste.
3. On a floured surface, roll out portions of dough into a desired circular shape.
4. Slather on pizza sauce.
5. Spread some of the ricotta cheese mixture onto one half of the sauced-up dough.
6. Top with pepperoni, as desired.
7. Fold the dough in half, encasing all of the filling.
8. Turn and fold dough edges, sealing the filling inside tightly.
9. Transfer calzones with 2 dough scrapers, to a silicone or parchment paper-lined baking sheet.
10. Oil (with rice bran oil, coconut oil, or butter) and prick the dough with a fork.
11. Place in the preheated oven and bake until golden brown, about 50 minutes.
Author: Leila Wood.
Sunday, November 3, 2013
Leila's Coconut Rice with Black Beans & Caramelized bananas (vegetarian or vegan, and gluten-free)
This is a quick and tasty dinner to make. We love it at our house. My daughter will even eat the leftovers cold in her school lunch (her doing, not mine). It is a nice family meal for when you don't feel like eating meat. You can easily make it vegan by using all coconut oil instead of butter. This meal is also naturally gluten-free (just check your salsa ingredients).
I adore caramelized bananas! My mom would make them for me as I was growing up. At the time, she always used real butter, and we ALWAYS salted them. They are like nature's version of salted caramels. The trick with the bananas is not to use too high of heat, or you will scorch them instead of caramelize them. Being patient is worth it. Make the bananas as the rice is cooking. Also prepare all the garnishes as the rice and beans finish up.
Leila's Coconut Rice with Black Beans & Caramelized bananas
Serves 4.
Ingredients:
The Rice:
2 c. basmati rice (white or brown) with 1/2 t. sea salt or Leila's BioSalt, cooked in a rice cooker according to rice cooker directions
1 14-ounce can coconut milk
1 15-ounce can black beans, rinsed and drained (can use 2 cans to up the protein and fiber)
2 T. raw agave nectar, optional
The Caramelized Bananas:
1 T. coconut oil (deodorized or virgin)
1 T. real butter, or ghee (clarified butter)
4 to 6 very ripe bananas (or as many bananas as you can cram in the pan!)
Sea salt, or Leila's BioSalt, to taste (my BioSalt recipe is in my first blog post)
Garnish with:
the Caramelized Bananas (above)
raw baby spinach leaves
diced pineapple, fresh or canned
golden raisins, optional (or chopped dates)
scallions, minced
shredded jicama
red bell pepper, chopped, optional
sugar snap pea pods, optional
fruit salsa (like peach-mango salsa)
cilantro leaves, roughly chopped
Method:
The Rice:
Cook the rice, 1/2 t. salt and water amount called for in your rice cooker until done.
Leave the rice cooker on the keep warm setting.
Fluff the rice and stir in the can of coconut milk. Toss gently to blend.
After the coconut milk has been absorbed by the rice, add the canned black beans and toss.
Let the rice cooker's keep warm feature warm the beans and rice mixture.
The Caramelized Bananas:
Melt the butter and coconut oil in a large non-stick frying pan, over med-high heat.
Peel and cut in half lengthwise 4 to 6 very ripe bananas.
Place banana halves, cut side down into the melted fats in the pan.
Let the bananas start sizzling before you turn the heat down to medium heat.
When the underneath sides look golden brown and caramelized, sprinkle salt over them and turn them over. Caramelize the other side and lightly salt. Turn heat to very low to keep warm, until use.
Putting it all together:
On individual serving plates, first put a bed of baby spinach, then portion the rice & bean mixture over top. Top with caramelized bananas, pineapple, and other desired fruit and vegetable garnishes.
Finish off by topping with the fruit salsa and cilantro.
At our house we load up on the fruit and vegetable toppings and we like a generous amount of fruit salsa.
Enjoy!
This is a quick and tasty dinner to make. We love it at our house. My daughter will even eat the leftovers cold in her school lunch (her doing, not mine). It is a nice family meal for when you don't feel like eating meat. You can easily make it vegan by using all coconut oil instead of butter. This meal is also naturally gluten-free (just check your salsa ingredients).
I adore caramelized bananas! My mom would make them for me as I was growing up. At the time, she always used real butter, and we ALWAYS salted them. They are like nature's version of salted caramels. The trick with the bananas is not to use too high of heat, or you will scorch them instead of caramelize them. Being patient is worth it. Make the bananas as the rice is cooking. Also prepare all the garnishes as the rice and beans finish up.
Bananas this ripe and even riper, are used.
Lay the bananas cut side down in the prepared pan.
They are looking caramely on the edges and are ready to turn.
Serves 4.
Ingredients:
The Rice:
2 c. basmati rice (white or brown) with 1/2 t. sea salt or Leila's BioSalt, cooked in a rice cooker according to rice cooker directions
1 14-ounce can coconut milk
1 15-ounce can black beans, rinsed and drained (can use 2 cans to up the protein and fiber)
2 T. raw agave nectar, optional
The Caramelized Bananas:
1 T. coconut oil (deodorized or virgin)
1 T. real butter, or ghee (clarified butter)
4 to 6 very ripe bananas (or as many bananas as you can cram in the pan!)
Sea salt, or Leila's BioSalt, to taste (my BioSalt recipe is in my first blog post)
Garnish with:
the Caramelized Bananas (above)
raw baby spinach leaves
diced pineapple, fresh or canned
golden raisins, optional (or chopped dates)
scallions, minced
shredded jicama
red bell pepper, chopped, optional
sugar snap pea pods, optional
fruit salsa (like peach-mango salsa)
cilantro leaves, roughly chopped
Method:
The Rice:
Cook the rice, 1/2 t. salt and water amount called for in your rice cooker until done.
Leave the rice cooker on the keep warm setting.
Fluff the rice and stir in the can of coconut milk. Toss gently to blend.
After the coconut milk has been absorbed by the rice, add the canned black beans and toss.
Let the rice cooker's keep warm feature warm the beans and rice mixture.
The Caramelized Bananas:
Melt the butter and coconut oil in a large non-stick frying pan, over med-high heat.
Peel and cut in half lengthwise 4 to 6 very ripe bananas.
Place banana halves, cut side down into the melted fats in the pan.
Let the bananas start sizzling before you turn the heat down to medium heat.
When the underneath sides look golden brown and caramelized, sprinkle salt over them and turn them over. Caramelize the other side and lightly salt. Turn heat to very low to keep warm, until use.
Putting it all together:
On individual serving plates, first put a bed of baby spinach, then portion the rice & bean mixture over top. Top with caramelized bananas, pineapple, and other desired fruit and vegetable garnishes.
Finish off by topping with the fruit salsa and cilantro.
At our house we load up on the fruit and vegetable toppings and we like a generous amount of fruit salsa.
Enjoy!
Author: Leila Wood.
Thursday, October 31, 2013
DIY Home Made Grapevine Wreath (and off on a tangent about Nancy Glazier ART)
I decided that I want a new wreath for our home. Our grapes grew like crazy this year, so I knew I would have plenty of vines to work with. I used to make dried floral arrangements all the time, I even sold some. I decorated my beauty salon with some of them, and of course my home. I don't know why I stopped, maybe because you can decorate with only so much flowery stuff. That, and I'd like a studio to work in.
My mother has an amazing art studio. She is an inspired and incredibly gifted artist, and I grew up around oil painting my whole life. It was awesome. As a teen, I would perch on a stool beside her and we would talk as I would watch the magic unfold on her canvas. As a kid, sometimes I would paint beside her, she was so great with me, as I am sure I must of made a mess. I still have a couple of those painting around somewhere, I think. Those are good memories. Thanks mom for loving me so much.
As an adult, my mom offered to teach me all her painting secrets and I attempted to oil paint a few times...on my kitchen table. But dang, my family wanted to eat. So I'd have to clean it all up everyday, and then get it all out to paint again. I also didn't think cute little baby hands should be grabbing at cadmium-laced paint, or turpentine, for that matter. And honestly, I was frustrated with my lack of skill. It can be a challenge to be a daughter of a master artist. Try not to compare yourself to what you see as perfection! You can't help but notice that there is a huge difference. She has always been encouraging, so it was my own brain getting in the way (Grrrr, as usual). It saddens me a bit that I had to pass on that opportunity. Some people would give their left ear to have the chance to paint with her, even once. I made a choice, and that was to focus on my husband, children and other life activities. I've still been creative. My children are growing up, who knows what the future holds! I can STILL paint with mom.
I can't help but share a little bit of Nancy Glazier art with you...
.JPG)
Sigh... Looking at her work makes me smile. I hope you enjoyed it too.
So back to making wreaths.
I decided that I want a new wreath for our home. Our grapes grew like crazy this year, so I knew I would have plenty of vines to work with. I used to make dried floral arrangements all the time, I even sold some. I decorated my beauty salon with some of them, and of course my home. I don't know why I stopped, maybe because you can decorate with only so much flowery stuff. That, and I'd like a studio to work in.
My mother has an amazing art studio. She is an inspired and incredibly gifted artist, and I grew up around oil painting my whole life. It was awesome. As a teen, I would perch on a stool beside her and we would talk as I would watch the magic unfold on her canvas. As a kid, sometimes I would paint beside her, she was so great with me, as I am sure I must of made a mess. I still have a couple of those painting around somewhere, I think. Those are good memories. Thanks mom for loving me so much.
Mom -AKA- Nancy Glazier
As an adult, my mom offered to teach me all her painting secrets and I attempted to oil paint a few times...on my kitchen table. But dang, my family wanted to eat. So I'd have to clean it all up everyday, and then get it all out to paint again. I also didn't think cute little baby hands should be grabbing at cadmium-laced paint, or turpentine, for that matter. And honestly, I was frustrated with my lack of skill. It can be a challenge to be a daughter of a master artist. Try not to compare yourself to what you see as perfection! You can't help but notice that there is a huge difference. She has always been encouraging, so it was my own brain getting in the way (Grrrr, as usual). It saddens me a bit that I had to pass on that opportunity. Some people would give their left ear to have the chance to paint with her, even once. I made a choice, and that was to focus on my husband, children and other life activities. I've still been creative. My children are growing up, who knows what the future holds! I can STILL paint with mom.
I can't help but share a little bit of Nancy Glazier art with you...
Mama's Girl - Nancy Glazier
Peace & Harmony - Nancy Glazier
Without Any Ire - Nancy Glazier
Shed Door Fox - Nancy Glazier
Eye of the Storm - Nancy Glazier
Winter Chores - Nancy Glazier
Carousel Horse 2 - Nancy Glazier
Primary colors - Nancy Glazier
.JPG)
Faith - Nancy Glazier
So back to making wreaths.
This is the lame looking wreath I need to replace. It used to look good. I made it with several bunches of lavender years ago.
After pruning my grapes, I had a pile of vines. I stripped all the leaves off. I luckily had some help. Meet Moki, our mini wiener dog pup.
Now I'm ready to start weaving the vines.
I got an especially long vine and twisted it around itself, making a circle.
I wove more of some of the longer vines around what I had started. I then started weaving the various lengths and thickness of vine that I had. Be careful when bending the more brittle vines, or they will snap.
Moki helping me out.
I think Moki wanted to make it into a rustic doggie bed. No-go Moki, unless you want to sleep up on the wall. I again twisted some longer vines around the wreath to help secure it.
I touch up the wreath with additional vines to make sure it is balanced looking. Then I wrap it a final time with a really long vine or two.
And there it is! Moki is very proud.
Moki is asking me, "Are you sure I can't have this as a doggie bed? Look how cute I am in it".
Well, there you go. It's not a painting of a fox, but I can put fresh bunches of lavender on it and make my house smell nice. That's worth something.
Now time for my home made Mac-n-cheese!
Happy Halloween!
Leila.
Author: Leila Wood.
Best Tomato Bisque recipe (+ Adaptations)
I adore a good lobster bisque, however tomatoes are cheaper than lobster. This is a really good soup! My daughter and I have pretty well liked the tomato bisque Costco (+http://www.costco.com/) sells, but I wanted to figure out how to make my own. I knew I could make it for much less money, and make it even tastier. I wanted it to be easy to throw together too. I succeeded. This has a better, more rounded flavor, and is lovely with a hearty grilled cheese sandwich. It gently warms the back of your throat as it goes down, due to the Tobasco sauce. My daughter called it "heart warming food" (we laughed because she couldn't remember the phrase "comfort food"). I think heart warming food is cute myself.
See my notes about how to have fresh basil all year long. This soup just isn't the same with dried basil.
Leila's Easy Tomato Bisque
1 T. butter
2 T. flour (3 T. if you want a thick soup)
1 14.5-ounce can organic diced tomatoes
2 8-ounce cans organic tomato sauce
1 t. chicken base
1/4 c. frozen basil, crumbled while still frozen (or 1/2 c. fresh, minced)
1/4 c. sugar or xylitol (you may need a touch more xylitol, it's almost as sweet as sugar)
1/2 t. sea salt or Leila's BioSalt (recipe in my first post)
1 t. Tobasco sauce (or 3 t. Frank's Hot Sauce, as a second choice)
1 t. onion salt
1/4 t. granulated garlic (or garlic powder)
2 T. sherry cooking wine
16 ounces purified water
1/2 c. heavy whipping cream
1/2 c. organic milk
Method:
In soup pot, make a roux of the butter and flour.
Slowly add the can of diced tomatoes, stirring to prevent lumps.
Add the rest of the ingredients, except for the cream and milk.
Let the soup gently simmer for a few minutes to bring out the flavor of the basil.
Stir in the cream and milk and serve.
Notes:
You can thin the soup with a little more milk if desired.
I freeze the basil from my garden by laying a very thick layer of leaves on a sizable piece of plastic wrap. I then tightly roll up the basil-laden plastic wrap 'sleeping-bag' style. I place the rolls, packed together in a gallon-size zip-lock freezer bag, and store in my freezer.
To use the basil, I do not thaw it. I slightly unwrap a roll of basil and crunch it in my hands and release the now flaked frozen basil into my soups and sauces. I love having the fresh taste of basil all year long.
Enjoy this soup while watching some episodes of Studio C, like this one about Bisque!
+http://www.youtube.com/watch?v=A2KCGQhVRTE
More episodes here: +https://www.youtube.com/playlist?list=PLGVpxD1HlmJ_jJsbKpbBWG5rrkWq8Wx4Q
Have fun, Leila.
P.S. I have included some adaptations to my soup recipe:
To make Vegan/Dairy-Free:
You can substitute a can of unsweetened coconut milk for the milk and cream. Use deodorized 76 degree coconut oil for the butter. Use vegetable base instead of the chicken base, or omit the base and adjust the salt to taste. The coconut milk version tastes awesome!
To make Gluten-Free:
Replace the wheat flour with fine white white rice flour (neutral flavored), and make your roux with that.
Make sure to check your chicken base ingredient list, omit it if you can't use a gluten-free stock base.
You may also replace the Tobasco sauce with about 1/2 t. red pepper flakes, to taste.
Check your sherry to make sure it is gluten-free too.
To lower the fat:
Use about 1/3 c. (or more to taste) nonfat powdered milk plus 1 c. purified water (see pkg directions), or 1 c. skim milk for the regular milk and cream. You will then need to add an additional 1 T. flour (or white rice flour) to your roux to make the soup thicker. I'm warning you though, it is not as good without the fat.
A no added sugar version:
Use the xylitol instead of the sugar. You can reduce the xylitol to 2 T. and then add stevia to bring up to the desired sweetness level. I use Now brand 'Better Stevia Glycerite', which I purchase in an 8-ounce bottle from Good Earth Natural Foods in Utah. Do not over-do the stevia! Add it a drop at a time and then taste.
+http://www.goodearthnaturalfoods.com/retailer/store_templates/shell_id_1.asp?storeID=PJ102JRNHNGT8G0QMPEQ7LDC7GX6C2W2
Author: Leila Wood
I adore a good lobster bisque, however tomatoes are cheaper than lobster. This is a really good soup! My daughter and I have pretty well liked the tomato bisque Costco (+http://www.costco.com/) sells, but I wanted to figure out how to make my own. I knew I could make it for much less money, and make it even tastier. I wanted it to be easy to throw together too. I succeeded. This has a better, more rounded flavor, and is lovely with a hearty grilled cheese sandwich. It gently warms the back of your throat as it goes down, due to the Tobasco sauce. My daughter called it "heart warming food" (we laughed because she couldn't remember the phrase "comfort food"). I think heart warming food is cute myself.
See my notes about how to have fresh basil all year long. This soup just isn't the same with dried basil.
Leila's Easy Tomato Bisque
1 T. butter
2 T. flour (3 T. if you want a thick soup)
1 14.5-ounce can organic diced tomatoes
2 8-ounce cans organic tomato sauce
1 t. chicken base
1/4 c. frozen basil, crumbled while still frozen (or 1/2 c. fresh, minced)
1/4 c. sugar or xylitol (you may need a touch more xylitol, it's almost as sweet as sugar)
1/2 t. sea salt or Leila's BioSalt (recipe in my first post)
1 t. Tobasco sauce (or 3 t. Frank's Hot Sauce, as a second choice)
1 t. onion salt
1/4 t. granulated garlic (or garlic powder)
2 T. sherry cooking wine
16 ounces purified water
1/2 c. heavy whipping cream
1/2 c. organic milk
Method:
In soup pot, make a roux of the butter and flour.
Slowly add the can of diced tomatoes, stirring to prevent lumps.
Add the rest of the ingredients, except for the cream and milk.
Let the soup gently simmer for a few minutes to bring out the flavor of the basil.
Stir in the cream and milk and serve.
Notes:
You can thin the soup with a little more milk if desired.
I freeze the basil from my garden by laying a very thick layer of leaves on a sizable piece of plastic wrap. I then tightly roll up the basil-laden plastic wrap 'sleeping-bag' style. I place the rolls, packed together in a gallon-size zip-lock freezer bag, and store in my freezer.
To use the basil, I do not thaw it. I slightly unwrap a roll of basil and crunch it in my hands and release the now flaked frozen basil into my soups and sauces. I love having the fresh taste of basil all year long.
Enjoy this soup while watching some episodes of Studio C, like this one about Bisque!
+http://www.youtube.com/watch?v=A2KCGQhVRTE
It's good not to take bisque too seriously.
More episodes here: +https://www.youtube.com/playlist?list=PLGVpxD1HlmJ_jJsbKpbBWG5rrkWq8Wx4Q
Have fun, Leila.
P.S. I have included some adaptations to my soup recipe:
To make Vegan/Dairy-Free:
You can substitute a can of unsweetened coconut milk for the milk and cream. Use deodorized 76 degree coconut oil for the butter. Use vegetable base instead of the chicken base, or omit the base and adjust the salt to taste. The coconut milk version tastes awesome!
To make Gluten-Free:
Replace the wheat flour with fine white white rice flour (neutral flavored), and make your roux with that.
Make sure to check your chicken base ingredient list, omit it if you can't use a gluten-free stock base.
You may also replace the Tobasco sauce with about 1/2 t. red pepper flakes, to taste.
Check your sherry to make sure it is gluten-free too.
To lower the fat:
Use about 1/3 c. (or more to taste) nonfat powdered milk plus 1 c. purified water (see pkg directions), or 1 c. skim milk for the regular milk and cream. You will then need to add an additional 1 T. flour (or white rice flour) to your roux to make the soup thicker. I'm warning you though, it is not as good without the fat.
A no added sugar version:
Use the xylitol instead of the sugar. You can reduce the xylitol to 2 T. and then add stevia to bring up to the desired sweetness level. I use Now brand 'Better Stevia Glycerite', which I purchase in an 8-ounce bottle from Good Earth Natural Foods in Utah. Do not over-do the stevia! Add it a drop at a time and then taste.
+http://www.goodearthnaturalfoods.com/retailer/store_templates/shell_id_1.asp?storeID=PJ102JRNHNGT8G0QMPEQ7LDC7GX6C2W2
Author: Leila Wood
Tuesday, October 29, 2013
A requested recipe...Fijian Pumpkin Curry
My parents used to own a place in Fiji. Most of my kids were able to go spend time with my parents there. I was unable to go to Fiji myself, but I can have a taste of Fiji whenever I choose. Thank you Tseliora for giving your delicious recipe to my mom.
Tseliora's Pumpkin Curry:
1 large butternut squash, peeled with a vegetable peeler
2 to 3 T. coconut oil
1 onion, diced
2 to 3 garlic cloves, mashed
1 t. tumeric
2 t. masala seasoning, to taste
1 can rich lolo (coconut milk) (or fresh is even better!)
1 t. sea salt or Leila's BioSalt, to taste
chilies, to taste
Method:
Cut raw butternut squash in 1 X 1/2" pieces.
Fry cubed squash in plenty of coconut oil until just tender - AL Dent'e! Remove squash and set aside.
Fry a desired amount of onion and garlic in the coconut oil... When brown, sprinkle on tumeric and "Masala".
Add Lolo and cook until just thick.
Add salt to taste.
Add chilies if desired to taste.
Add al dent'e squash and fold in.
Warm and serve (over basmati rice).
Or use in place of the butternut squash, 1 small pumpkin or kabocha squash; cut in half and peel off the rough spots with a cleaver; cut the peeled flesh into 3/4 inch cubes.
Note: See my first post for my BioSalt recipe.
Enjoy!
Author: Leila Wood.
My parents used to own a place in Fiji. Most of my kids were able to go spend time with my parents there. I was unable to go to Fiji myself, but I can have a taste of Fiji whenever I choose. Thank you Tseliora for giving your delicious recipe to my mom.
Tseliora's Pumpkin Curry:
1 large butternut squash, peeled with a vegetable peeler
2 to 3 T. coconut oil
1 onion, diced
2 to 3 garlic cloves, mashed
1 t. tumeric
2 t. masala seasoning, to taste
1 can rich lolo (coconut milk) (or fresh is even better!)
1 t. sea salt or Leila's BioSalt, to taste
chilies, to taste
Method:
Cut raw butternut squash in 1 X 1/2" pieces.
Fry cubed squash in plenty of coconut oil until just tender - AL Dent'e! Remove squash and set aside.
Fry a desired amount of onion and garlic in the coconut oil... When brown, sprinkle on tumeric and "Masala".
Add Lolo and cook until just thick.
Add salt to taste.
Add chilies if desired to taste.
Add al dent'e squash and fold in.
Warm and serve (over basmati rice).
Or use in place of the butternut squash, 1 small pumpkin or kabocha squash; cut in half and peel off the rough spots with a cleaver; cut the peeled flesh into 3/4 inch cubes.
Note: See my first post for my BioSalt recipe.
Enjoy!
Author: Leila Wood.
Some NLP hogwash?
So all of you have heard about positive affirmations, right?
I'm here to tell you that I think positive affirmations are basically full of shiz. why? Because I can hear my own mind cancelling them out. Can't you? You know, there's that OTHER voice in your head that says "yeah right. In you dreams!" If your other voice is that nice, consider yourself lucky. Sad but true. We all know we should talk nice to ourselves, right? Affirmations should work. So what's the problem here?
.jpg)
.jpg)
Says to self: "I am a cut hunk of burnin' love". Thinks to self: "LIAR!"
Isn't it obvious? We don't believe ourselves. (Refer to the picture of flabby guy above.) We don't believe it because logically, it doesn't make sense, or because the affirmation is not true (in that actual moment of time). I guess part of us knows that we are lying! Yeah - yeah, our intentions are good, but many a woman marries a man for his good intentions, and that frequently doesn't end well. My therapist told me that in relationships, "You've got what you've got". Ponder that for a moment...
+https://www.facebook.com/MichaelLosierFans
I am reminded of a book I read a few years ago, Law of attraction, by Michael J. Losier. I just went and found it on my bookshelf of NLP books. See pages 58-61 of the book. It actually has a drawing of an overweight guy with a doubtful look on his face as he looks in the mirror and says to himself, "I have a Happy Slender body". (My picture above is better.) I remember when I first read these pages, they rang true for me because I could never fully buy into the positive affirmation thing. I wanted to believe it, I should believe it, but positive affirmations fell short for me. And I know I'm not the only one who feels this way.
So before you tell yourself something like, "I knew it, you looser!", there is a nice way to talk to yourself, and believe yourself at the same time.
To paraphrase the book:
Tell yourself, "I'm in the process of..."
As in: "I'm in the process of enjoying my body more and more".
Instead of: "I love my body". - (your other voice says) "That's not true, I don't love my body".
You want more examples?
"I'm in the process of creating ideal family relationships".
Instead of:
"All of my family relationships are harmonious." - "That's not true, my family relationships aren't harmonious."
"I'm in the process of having ideal health".
Instead of:
"I have ideal health". - "That's not true, I don't have ideal health."
"I'm in the process of growing my business".
Instead of:
"My business is booming". - "That's not true, my business isn't booming".
I'm in the process of creating...
I'm in the process of enjoying...
I'm in the process of becoming...
I'm in the process of growing...
I'm in the process of having...
I'm in the process of attracting...
Come on, you can do it. Fill in the blanks.
The idea is to make the statement TRUE for YOU. Then you will believe yourself, instead of having your other voice cancel out all the good you are trying to do for yourself! Yea!!! Do the happy dance.
What is NLP anyway? NLP stands for Neuro Linguistic Programming.
In the Oxford English Dictionary, NLP is defined as “a model of interpersonal communication chiefly concerned with the relationship between successful patterns of behavior and the subjective experiences (esp. patterns of thought) underlying them” and “a system of alternative therapy based on this which seeks to educate people in self-awareness and effective communication, and to change their patterns of mental and emotional behavior”.
Yup. that pretty much sums it up. NLP is actually way more fun than it seems like it would be. Fascinating really. I earned my masters in NLP a while back. I'm glad i did it, it made me a better person. I received most of my training at Quantum NLP, in Salt Lake City, Utah. See +http://quantumnlp.net/
These were just some of my random thoughts this morning that I thought I would share with you.
So, with that, I'll leave you with this... Leila.
See at: +http://snltranscripts.jt.org/91/91asmalley.phtml
Author: Leila Wood.
So all of you have heard about positive affirmations, right?
Think Stuart Smalley - " I'm good enough. I'm smart enough. And doggone it, people like me."
Stuart Smalley: [despairing] Listen to me. I'm should-ing all over myself.
Isn't it obvious? We don't believe ourselves. (Refer to the picture of flabby guy above.) We don't believe it because logically, it doesn't make sense, or because the affirmation is not true (in that actual moment of time). I guess part of us knows that we are lying! Yeah - yeah, our intentions are good, but many a woman marries a man for his good intentions, and that frequently doesn't end well. My therapist told me that in relationships, "You've got what you've got". Ponder that for a moment...
+https://www.facebook.com/MichaelLosierFans
I am reminded of a book I read a few years ago, Law of attraction, by Michael J. Losier. I just went and found it on my bookshelf of NLP books. See pages 58-61 of the book. It actually has a drawing of an overweight guy with a doubtful look on his face as he looks in the mirror and says to himself, "I have a Happy Slender body". (My picture above is better.) I remember when I first read these pages, they rang true for me because I could never fully buy into the positive affirmation thing. I wanted to believe it, I should believe it, but positive affirmations fell short for me. And I know I'm not the only one who feels this way.
So before you tell yourself something like, "I knew it, you looser!", there is a nice way to talk to yourself, and believe yourself at the same time.
To paraphrase the book:
Tell yourself, "I'm in the process of..."
As in: "I'm in the process of enjoying my body more and more".
Instead of: "I love my body". - (your other voice says) "That's not true, I don't love my body".
You want more examples?
"I'm in the process of creating ideal family relationships".
Instead of:
"All of my family relationships are harmonious." - "That's not true, my family relationships aren't harmonious."
"I'm in the process of having ideal health".
Instead of:
"I have ideal health". - "That's not true, I don't have ideal health."
"I'm in the process of growing my business".
Instead of:
"My business is booming". - "That's not true, my business isn't booming".
I'm in the process of creating...
I'm in the process of enjoying...
I'm in the process of becoming...
I'm in the process of growing...
I'm in the process of having...
I'm in the process of attracting...
Come on, you can do it. Fill in the blanks.
The idea is to make the statement TRUE for YOU. Then you will believe yourself, instead of having your other voice cancel out all the good you are trying to do for yourself! Yea!!! Do the happy dance.
What is NLP anyway? NLP stands for Neuro Linguistic Programming.
In the Oxford English Dictionary, NLP is defined as “a model of interpersonal communication chiefly concerned with the relationship between successful patterns of behavior and the subjective experiences (esp. patterns of thought) underlying them” and “a system of alternative therapy based on this which seeks to educate people in self-awareness and effective communication, and to change their patterns of mental and emotional behavior”.
Yup. that pretty much sums it up. NLP is actually way more fun than it seems like it would be. Fascinating really. I earned my masters in NLP a while back. I'm glad i did it, it made me a better person. I received most of my training at Quantum NLP, in Salt Lake City, Utah. See +http://quantumnlp.net/
These were just some of my random thoughts this morning that I thought I would share with you.
So, with that, I'll leave you with this... Leila.
 |
|
Stuart Smalley V/O: I deserve good things. I am entitled to my share of happiness. I refuse to beat myself up. I am attractive person. I am fun to be with.
Announcer: "Daily Affirmation with Stuart Smalley". Stuart Smalley is a caring nurturer, a member of several 12-step programs, but not a licensed therapist.
[ open on Stuart giving himself a pep talk in his full-length mirror ]
Stuart Smalley: I'm going to do a terrific show today! And I'm gonna help people! Because I'm good enough, I'm smart enough, and, doggonit, people like me!
[ turns to camera ]
Hello, I'm Stuart Smalley! Well, I'm still receiving some negative reaction from my show on Pee Wee Herman, titled, "There But For The Grace Of God Go I", and, I have to admit, it's not my best show.. but that's o-kay. I have to give myself permission to do a bad show every now and then. Okay.. for those of you who watch the show regularly, you know that I don't have guests, I always do the show alone.. and that's.. o-kay. But yesterday, my producer said, "Stuart, I can get you a guest that you would be insanenot to have on the show." So I decided to take a risk - in life, you have to take risks - and, today we have a guest.. [ reveal Michael Jordan sitting next to Stuart ] ..and his name is Michael J. - I'll protect your anonymity. Michael is a basketball player for a professional basketball team. Well, that's very good, Michael, you should be very proud of yourself.
Michael Jordan: Well, thank you, Stuart. I am.
Stuart Smalley: Well, good for you! Good for you! Um, Michael.. I know there must be a lot of pressure for you to play very well, and I can imagine that the night before a game, you must lie awake thinking, "I'm not good enough.. everybody's better than me.. I'm not going to score any points.. I have no business playing this game.."
Michael Jordan: Well.. not really.
Stuart Smalley: Michael, denial ain't just a river in Egypt.
Michael Jordan: Well.. I do sometimes get a little nervous before important basketballgames.
Stuart Smalley: I thought so. And that's.. o-kay. You're not alone. Believe me, I know what it's like.. laying there alone.. all those tapes rolling: "I'm a fraud.. tomorrow, I'm going to be exposed for what I am, a big imposter.. I just want to curl up and lay in bed all day and eat Fig Newtons."
Michael Jordan: Well.. something like that.
Stuart Smalley: Right. Well, Michael, those negative thoughts are your critical inner thoughts saying those things to you, and I want you to replace those negative thoughts with someting positive - a daily affirmation.
Michael Jordan: Affirmation?
Stuart Smalley: Yes. Now, look in the mirror. Come on, don't look at me. Only youcan help you. [ Michael faces the mirror ] That's it. Say, "Hello, Michael."
Michael Jordan: [ trying to suppress his laughter ] "Hello, Michael."
Stuart Smalley: "I don't have to be a great basketball player.."
Michael Jordan: "I don't have to be a great basketball player.."
Stuart Smalley: "I don't have to dribble the ball fast, or throw the ball into the basket.."
Michael Jordan: "I don't have to dribble the ball fast, or throw the ball into the basket.."
Stuart Smalley: "Because all I have to do is be the best Michael I can be."
Michael Jordan: "All I have to do is be the best Michael I can be."
Stuart Smalley: "Because I'm good enough, I'm smart enough, and doggonit, people like me!"
Michael Jordan: "Because I'm good enough, I'm smart enough, and doggonit, people like me!"
Stuart Smalley: Now, don't you feel better?
Michael Jordan: Well, I never really felt bad!
Stuart Smalley: Michael..
Michael Jordan: No, it's true. Stuart, I guess pretty much of the time, I'm a very happy person. I mean, I'm a blessed person - God gave me the talent to play basketball, and I have been able to spread some of that talent, and some of that good feeling, towards everybody, to inspire other people, and help people achieve their dreams.
Stuart Smalley: [ glum ] I am just a fool.. I.. I don't know what I'm doing.. they're gonna cancel the show.. I'm gonna die homeless and penniless and twenty pounds overweight.. and no one will ever love me..
Michael Jordan: Stuart, that's just not true. I think what you say on your show can be very helpful to people.
Stuart Smalley: You think so?
Michael Jordan: Yes! Definitely! I just don't think it helps beating yourself up that way.
Stuart Smalley: You're right. It's just stinking thinking.
Michael Jordan: And, after all, this show is your dream. It's a good dream! Youdeserve to have dreams come true! [ Stuart nods ] Feel better? Would you like a hug?
[ Stuart and Michael hug ]
Stuart Smalley: Thank you, Michael.
Michael Jordan: Thank you, Stuart!
Stuart Smalley: You know what? I think this is the best show I've ever done. And you know what? I deserve it! [ turns to his mirror ] Because I'm good enough, I'm smart enough, and,
Author: Leila Wood.
Saturday, October 26, 2013
Best Big Batch Pizza Sauce and a little note about healthy fats -vs- unhealthy fats
I made this big batch of Pizza sauce for my daughter's Halloween/birthday party last night. I made a double batch of olive oil dough (referred to in my last post), and I came very close to not having enough. I should of made a triple batch so I wouldn't have to be the dough-police with the rations. 30 people were at the party. I think everyone who got an invitation came, and then some. My daughter told me that news of her party spread like wild fire at her school. We are known for our Halloween/birthday parties she said. I'm just happy that it has been a fun thing for her all these years.
For last year's party, I dressed up as a fortune telling gypsy and created a lair to tell fortunes in, down in our basement. The guests were blind-folded and led down to my lair. They then had to stick their hands on various questionable things (like a chicken foot, a squid, warm home-made slime, and such) and guess what they were. I got the chicken foot and squid at the oriental market, and I created a recipe for the slime. I steam cooked the chicken foot just to be safe. The victim then got to take their blindfolds off and see what they touched. That was fun. Their fortune was told at the end. I have taken a lot of alternative healing, meditation, and NLP classes (Neuro Linguistic Programming from + http://quantumnlp.net/) , so coming up with woo-woo, new-agey gypsy lingo was no problem!
This sauce is well-balanced in flavor and depth. I think most pizza sauces are too sour and bland. The secret is in the sauce, right? This sauce makes the pizza toppings sing (in Italian). Most importantly, the kids chowed it down happily.
.jpg)
Leila's Big Batch Pizza Sauce
106 ounce can tomato sauce
8 cloves garlic, smashed or minced very fine
2 T. whole fennel seeds
2 T. dried oregano leaves
1 T. dried basil leaves
1 1/2 t. dried red pepper flakes (for a little kick)
2 T. plus 2 t. sea salt
1/2 cup brown sugar, packed
1/2 c. extra-virgin olive oil
Method:
Mash the garlic with some of the salt in a mortar & pestle.
Pour the tomato sauce into a large soup pot and add everything else except the olive oil.
Gently simmer the sauce for only a few minutes, to mellow the garlic. Use a splash guard to prevent splatters.
Take off heat and stir in the olive oil.
I made over 30 personal pizzas and used maybe only half of this batch of sauce. This sauce freezes well, so having extra is no problem.
Note about cooking oils:
I add the olive oil at the end of cooking time to keep the integrity of the olive oil. I know a lot of people saute with olive oil, but it does not take high heat well. I use deodorized 76 degree (unhydrogenated!) coconut oil for most of my cooking, rice bran oil is also great. I do not like the taste of coconut oil in most of my food, that's why I don't use virgin coconut oil. Rice bran oil is very neutral tasting as well. I like to add rice bran oil to my olive oil based salad dressings. It keeps it from solidifying in the fridge, like olive oil alone does.
For more information about fats, I like to refer people to the book, Fats that Heal Fats that Kill, by Udo Erasmus. See the link below.
+http://www.udoerasmus.com/fatsmain.htm
Well, I gotta go clean up ground-in potato chips off my stairs and fill the recycling bin with the shredded wrapping paper strewn all around.. I know, scary right?
Author: Leila Wood.
I made this big batch of Pizza sauce for my daughter's Halloween/birthday party last night. I made a double batch of olive oil dough (referred to in my last post), and I came very close to not having enough. I should of made a triple batch so I wouldn't have to be the dough-police with the rations. 30 people were at the party. I think everyone who got an invitation came, and then some. My daughter told me that news of her party spread like wild fire at her school. We are known for our Halloween/birthday parties she said. I'm just happy that it has been a fun thing for her all these years.
A delicious slice of pizza.
For last year's party, I dressed up as a fortune telling gypsy and created a lair to tell fortunes in, down in our basement. The guests were blind-folded and led down to my lair. They then had to stick their hands on various questionable things (like a chicken foot, a squid, warm home-made slime, and such) and guess what they were. I got the chicken foot and squid at the oriental market, and I created a recipe for the slime. I steam cooked the chicken foot just to be safe. The victim then got to take their blindfolds off and see what they touched. That was fun. Their fortune was told at the end. I have taken a lot of alternative healing, meditation, and NLP classes (Neuro Linguistic Programming from + http://quantumnlp.net/) , so coming up with woo-woo, new-agey gypsy lingo was no problem!
Drinking out of the chocolate fountain...REALLY?
This sauce is well-balanced in flavor and depth. I think most pizza sauces are too sour and bland. The secret is in the sauce, right? This sauce makes the pizza toppings sing (in Italian). Most importantly, the kids chowed it down happily.
Leila's Big Batch Pizza Sauce
106 ounce can tomato sauce
8 cloves garlic, smashed or minced very fine
2 T. whole fennel seeds
2 T. dried oregano leaves
1 T. dried basil leaves
1 1/2 t. dried red pepper flakes (for a little kick)
2 T. plus 2 t. sea salt
1/2 cup brown sugar, packed
1/2 c. extra-virgin olive oil
Method:
Mash the garlic with some of the salt in a mortar & pestle.
Pour the tomato sauce into a large soup pot and add everything else except the olive oil.
Gently simmer the sauce for only a few minutes, to mellow the garlic. Use a splash guard to prevent splatters.
Take off heat and stir in the olive oil.
I made over 30 personal pizzas and used maybe only half of this batch of sauce. This sauce freezes well, so having extra is no problem.
Note about cooking oils:
I add the olive oil at the end of cooking time to keep the integrity of the olive oil. I know a lot of people saute with olive oil, but it does not take high heat well. I use deodorized 76 degree (unhydrogenated!) coconut oil for most of my cooking, rice bran oil is also great. I do not like the taste of coconut oil in most of my food, that's why I don't use virgin coconut oil. Rice bran oil is very neutral tasting as well. I like to add rice bran oil to my olive oil based salad dressings. It keeps it from solidifying in the fridge, like olive oil alone does.
For more information about fats, I like to refer people to the book, Fats that Heal Fats that Kill, by Udo Erasmus. See the link below.
+http://www.udoerasmus.com/fatsmain.htm
Well, I gotta go clean up ground-in potato chips off my stairs and fill the recycling bin with the shredded wrapping paper strewn all around.. I know, scary right?
Author: Leila Wood.
Subscribe to:
Posts (Atom)