Hello! It’s been a while. I hope all is well with y’all. Life has been quite hectic. I also traveled about 10,000 miles back to my hometown to attend a family reunion. I took many photos using my cellphone. I also videotaped our (parents and siblings) visit with my brother at my grandparents farm when he and his in-law’s side of the family went to harvest some coconuts for us
Nothing in this world and in our life is accidental or called coincidence. Everything is planned by our creator. God created everything artistically and mathematically; he has left signs and evidence for those who are willing to find him. Numbers are one of the signs as everything consists with numbers. Our body is made by seven different elements which are: hydrogen ,oxygen ,nitrogen ,carbon ,phosphorus, calcium and potassium. God created the universe in seven days, then divided everything by seven. Therefore you begin to realize that he is a creator & everything he has created is mathematical.
What would you think or say, if you found seven oceans ,seven colours, seven continents, seven days of the week, seven chakras in the human body, seven wonders of the world, seven parts of the human body (two legs, two arms, a stomach, a chest and a head). Continuing, seven parts to…
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Please help this man, Jason Cushman reunite with his sister. Thank you in advance.
Hello! I hope you are enjoying spring. Here’s the Greek yogurt cream cheese spread I mentioned in my previous post (most recent one). I hope you’re a fan of garlic. Yes, garlic! I am. I’ve been eating cloves of roasted garlic lately (yes, you can still talk to me and I won’t smell like garlic because I brush my teeth & gargle afterwards :D). Just in case you missed my previous post, you can click here to find out how I roast the garlic. I have about 1 cup of roasted garlic in the fridge waiting for me to snack on 🙂 Anyway, without further a do. Here it is.
- 1/4 cupful of roasted garlic plus more
- 4 oz. Greek Yogurt cream cheese
- salt and pepper to taste
- 3 tablespoons Saffron flower sauce (get the recipe here)
- 2 slices of multi-grain bread
- a handful of Brocco sprouts
- In a medium bowl, combine the Greek cream cheese & saffron flower sauce and roasted garlic. Season with salt and pepper to taste. Using a spoon or a whisk, mix until well-combined.
- Spread about 1 -2 tablespoonful Greek yogurt cream cheese mixture on one slice of bread. Layering in order by adding more roasted garlic on top, oven baked crusted tilapia, broccoli sprouts then the other slice of multi-grain bread or you can make your own combination using the roasted garlic and spread.
- Enjoy. 🙂
Alternative: You can chopped the garlic then mix with Greek yogurt cream cheese and add herbs of your choice (besides rosemary) then season with salt and pepper to taste. You have garlic & herbs yogurt cream cheese spread. 🙂
Easy right? You have a nice, healthy sandwich for lunch or dinner. ❤
Tip: Wondering how you can determine “fresh” garlic? The bulb is intact (not separated like saying hello to the world) and the first layer of skin has a trace of purple in color and it’s flawlessly attached to the stem and does not shred or peel easily when touched. It’s quite firm when pressed. If it’s not purplish, just as long as it’s firm and intact, it’s good. 🙂
That’s all for today. Until next time. Don’t forget to Subscribe or Follow to get the latest recipes if you haven’t done so. Please be kind and link back to source if you plan to use or share any of my recipes. Thank you for stopping by. Have a fabulous Monday. 🙂
I love organic fruits and vegetables. Why? Here’s a great post from Jennifer of Two Peas and A Wad that explains it all. Post like this is definitely worth reblogging. Read on….
“Yeah, but I wash and/or peel my conventional produce, so it’s fine.”
This could not be more false. The chemicals penetrate the skins of fruits and veggies and get into the flesh itself. If it’s in the food, it ends up in YOU.
Some produce carries little risk of carrying pesticides/herbicides, as few are needed when crowing these crops. These include thicker skinned fruits like mangoes, avocados, cantaloupe, pineapple, and papaya, as well as heartier vegetables like cabbage, asparagus, and onions. Other conventional produce that…
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The temperature has been frigid lately. And in times like this, I often opt to have something warm, lighter but hearty in nutrients other than the comfort food I’ve had growing up. Miso soup with quinoa, tofu, Shiitake mushrooms and watercress was what I had in mind.
This soup is pack with protein from the quinoa, miso, and tofu. According to WebMD, watercress is said to be used for “swollen breathing” passages in the lung, coughs, bronchitis, flu and swine flu. Perfect for my cough and sore throat. It’s also used for constipation and parasitic worms, cancer, goiter polyps and tuberculosis. Some people apply watercress directly to the skin for arthritis remedy as well rheumatoid arthritis, earache, eczema, warts, and other skin problems. Shiitake mushrooms are promoted to fight the development and progression of cancer and AIDS by boosting the body’s immune system. These mushrooms are also said to help prevent heart disease by lowering cholesterol levels and to help treat infections such as hepatitis by producing interferon, a group of natural proteins that stops viruses from multiplying. So, ingesting something with healing properties and nutrients is something to feel good about.
- 4 cups water
- 1 cup cooked quinoa
- 1 sheet of dry seaweed, tear in small pieces
- 7 oz. organic firm tofu, cut in bite pieces
- 1/2 cup organic mild sodium Miso
- a handful of watercress
- 1 stalk of green onions, chopped
- 1 cup of hydrated Shiitake mushrooms
In a medium pan, add water and bring it to a simmer over low heat. Place the miso in a medium bowl and add some of the simmering hot water. Whisk until the broth is free of lumps. Add to the pot with simmered hot water. Stir to combine. Add the Shiitake and let it simmer until the mushrooms are tender. Then add the tofu and quinoa. Simmer until heated through. Add the watercress and seaweed, and green onions. Simmer until watercress is somewhat wilted. Serve in a small bowl and garnish with more seaweed.
You can also have this with just the tofu, green onions, and seaweed. It’s delicious either way. Enjoy! 🙂
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©annascuisine.wordpress.com (2014) Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.
Here’s a healthier version of banana bread made by a versatile blogger and a friend, Shanna Koenigsdorf Ward. This would be great with a cup of tea for afternoon snack in a cold weather like today. To get the recipe, visit her blog at shannaward.com or click on the recipe title. Have a great banana nut bread day! 🙂
This week, I stumbled across one of Liz’s sumptuous pastry recipes on her blog, My Favourite Pastime. She makes a decadent and heavenly banana walnut loaf. Liz is a precise and skilled baker! Her gorgeous recipe inspired me to perfect my own recipe for a healthy, whole-grain banana-nut bread.
The Curls and Carrots banana-nut loaf is tender and moist, slightly sweet and sports a slight crunch from walnuts. Plus, it’s super salubrious!
The recipe uses 25% more banana than traditional banana breads, increasing the fruit content – we all know fruit is good for us! Fruit lends natural sugars to the recipe, so less processed sugar is needed. Here, Greek yogurt adds protein and keeps the bread moist while reducing the overall fat and cholesterol counts.
Delicate, whole wheat pastry flour add vitamins and fiber without imparting an overwhelming, unpleasant “wheat” taste. Soluble fiber from whole-grain oats help…
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Sometimes, things occur by happenstance. Yesterday afternoon, a craving for something filling yet nutritious hit. Also, our pantry was void of fresh, soft and healthful cookies for my one-year and three-year-old’s portable snack supply. An experiment in baking resulted – Speedy Peanut Butter Raisin-Oat Cookies. There is no butter or flour in these cookies. Old fashioned oats, high in fiber and known for their association with reduced heart disease, replace the wheat. Peanut butter, a legume high in protein and a whole food, gives the “dairy butter” a swift kick out the door. Any nut butter would be delicious – work well – in this recipe if no peanut butter is on hand.
I chose to to use peanut butter as the nut butter for purely nostalgic reasons – childhood memories. In high school, I often stopped at a small, independently owned bagel shop on the way to class…
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