Valentines Day Treats

Try going white sugar free this year!

Chocolates

Fudge

CocoNutties

Speaking of Water...

I had a question about drinking water and it reminded me of an article my mom sent me a long time ago. Just look at the profound influence for good or ill our thoughts, prayers and words (even labels!) have on what we eat and drink!

And as you read, I want you to consider: What do I think and say about my food? What about other areas of my life and myself? Our "spiritual creations" really do precede our physical ones.

I believe we should do the best we can when finding and preparing food and drink for our families. But after all is said and done, and even if there is some catastrophe that leaves one without the "best" things, prayer to a loving God makes a big difference. We cannot save ourselves. God is the One who blesses our food and bodies and makes them healthy despite the poor circumstances at times. Our faith takes action as we do our best in whatever situation we are placed.

Sermon for the day concluded.

How water reflects our consciousness

Water has a very important
message for us. Water is telling us
to take a much deeper look at our
selves. When we do look at our
selves through the mirror of water,
the message becomes amazingly,
crystal, clear. We know that human
life is directly connected to the
quality of our water, both within and
all around us.

The photographs and information in
this article reflect the work of
Masaru Emoto, a creative and visionary Japanese researcher. Mr. Emoto has published an important book, "The Message from
Water," from the findings of his worldwide research If you have any
doubt that your thoughts affect everything in, and around you, the information and photographs that are presented here, taken from the
book of his published results, will change your mind and alter your
beliefs, profoundly.

From Mr. Emotos work we are provided with factual evidence, that
human vibrational energy, thoughts, words, ideas and music, affect the molecular structure of water, the very same water that comprises over
seventy percent of a mature human body and covers the same amount
of our planet. Water is the very source of all life on this planet, its
quality and integrity are vitally important to all forms of life. The body is very much like a sponge and is composed of trillions of chambers
called cells that hold liquid. The quality of our life is directly connected
to the quality of our water.

Water is a very malleable substance. Its physical shape easily adapts
to whatever environment is present. But its physical appearance is not
the only thing that changes; its molecular shape also changes. The
energy or vibrations of the environment will change the molecular
shape of water. In this sense water not only has the ability to visually
reflect the environment but it also molecularly reflects the environment.

Mr. Emoto has been visually documenting these molecular changes in water by means of his photographic techniques. He freezes droplets of water and then examines them under a dark field microscope that has
photographic capabilities. His work clearly demonstrates the diversity
of the molecular structure of water and the effect of the environment
upon the structure of the water.

Snow has been falling on the earth for more than a few million years.
Each snowflake, as we have been told, has a very unique shape and structure. By freezing water and taking a photograph of the structure, as
Mr. Emoto has done, you get incredible information about the water.

Mr. Emoto has discovered many fascinating differences in the
crystalline structures of water from many different sources and different
conditions around the planet. Water from pristine mountain streams
and springs show the beautifully formed geometric designs in their
crystalline patterns. Polluted and toxic water from industrial and
populated areas and stagnated water from water pipes and storage
dams show definitively distorted and randomly formed crystalline structures.

Spring Water of Saijo, Japan

Spring Water of Sanbuichi Yusui, Japan

Antarctic Ice

Fountain in Lourdes, France

Biwako Lake, the largest lake at the center of Japan
and the water pool of the Kinki Region. Pollution is getting worse.

Yodo River, Japan, pours into the Bay of Osaka.
The river passes through most of the major cities in Kasai.

Fujiwara Dam, before offering a prayer

Fujiwara Dam, after offering a prayer

With the recent popularity in music therapy, Mr. Emoto decided to see what effects music has on the structuring of water. He placed distilled water between two speakers for several hours and then photographed the crystals that formed after the water was frozen.

Beethoven's Pastorale

Bach's " Air for the G string "

Tibet Sutra

Kawachi Folk Dance

Heavy Metal Music

After seeing water react to different environmental conditions, pollution and music, Mr. Emoto and colleagues decided to see how thoughts and words affected the formation of untreated, distilled, water crystals, using words typed onto paper by a word processor and taped on glass bottles overnight. The same procedure was performed using the names of deceased persons. The waters were then frozen and photographed.

Untreated Distilled Water

Love and Appreciation

Thank You

You Make Me Sick . I Will Kill You

Adolph Hitler

Mother Teresa

These photographs show the incredible reflections of water, as alive and highly responsive to every one of our emotions and thoughts. It is quite clear that water easily takes on the vibrations and energy of its environment, whether toxic and polluted or naturally pristine.

Masaru Emotos extraordinary work is an awesome display, and powerful tool, that can change our perceptions of ourselves and the world we live in, forever. We now have profound evidence that we can positively heal and transform ourselves and our planet by the thoughts we choose to think and the ways in which we put those thoughts into action.

Vitamin Water?

Disclaimer: Not actually good for you or your kids. Just well-marketed sugar water.
Just drink good, clean water.

http://www.naturalnews.com/033390_Vitamin_Water_deception.html

A great way to use up those garden veggies:

Summer Vegetable Ratatouille...

This is delicious served atop creamy garlic mashed potatoes. Use skin-on red potatoes, russets, or whatever. In my opinion it's most important to use plenty of butter and cream. :) The potatoes are essential. Thanks to Anitra for this recipe. Summer Vegetable Ratatouille 2 onion, sliced into thin rings 3 cloves garlic, minced 1 medium eggplant, cubed 2 zucchini, cubed 2 medium yellow squash, cubed 2 green bell peppers, seeded and cubed 1 yellow bell pepper, diced 1 chopped red bell pepper 4 roma (plum) tomatoes, chopped 1/2 cup olive oil 1 bay leaf 2 tablespoons chopped fresh parsley 4 sprigs fresh thyme salt and pepper to taste Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning.

Not the best picture, but it'll work.

If you don't have an ingredient or two, use some extra zucchini or squash to replace it. We always have more of those, eh?

Saving a Buck

My mom sent this to me a while back, and I thought some of you might find it helpful. In my menu planning, I usually have a beans and rice night (I have several recipes I rotate), fish and potatoes of some kind night, Friday pizza night, and some kind of different ethnic food night. Sunday is usually some kind of prepare ahead casserole, and that leaves only a leftovers night or some other dish of choice. It makes it easy and economical.

How to Cut Back Without Sacrificing Nutrition

by Leanne Ely, C.N.C

Dear Friends,

According to the USDA, the average American family of four is spending $80 a month more on groceries than they did a mere 3 years ago. For a lot of families, the upturn in grocery spending does not reflect an upturn on family income. Clearly something has got to give!

We've all noticed how much food has gone up--I can't think of one thing that hasn't. And while I cannot control food prices, I can control my own budget and as it becomes necessary, cut back to keep my food expenses in line. Here are 10 ways to cut back without sacrificing nutrition:

1) Eat vegetarian one night a week (rice and beans is a favorite with my kids).

2) Eat breakfast for dinner one night a week (pancakes and eggs are way cheap). Light candles and serve juice in wine glasses for fun.

3) Eat greens and beans one night a week (I use frozen collards, turnip greens etc. on sale to keep the cost down). Give your big guys Tabasco sauce to bump it up!

4) Eat homemade soup one night a week (try the one below!).

5) Cook with your crockpot one night a week (utilizing inexpensive cuts of meat and poultry).

6) Only buy meat and produce on sale and/or marked down.

7) Eat from your freezer one night a week (you'd be surprised at how many meals are in there just waiting to be thrown together!).

8) Buy dried beans and make your own instead of buying canned (instructions on how to cook them are right on the bag).

9) Make your own chicken broth from your leftover roast chicken (throw the carcass, an onion, carrots and celery into a pot, cover with water, simmer for an hour or so).

10) Pack PB & J's, some carrot sticks and waters for dinner the night you're all running all over the place (nixing the drive thru). No one will die from not having a "proper meal".

This is all easy stuff and doesn't require a lot of thought. Eating vegetarian for example, could be combined with eating greens and beans for dinner or eating soup, or breakfast for dinner. The point is the thought process of cutting back, making do and using up what you have. You can live on less than you think, that includes food.

Try some of these suggestions. Go shopping in your freezer and fridge before you even begin to plan your menu this week. Likewise, check out that pantry for anything that might turn into dinner this week.

Keeping clutter at bay requires cutting back on unnecessary purchases. This includes food!

Crock Bean Soup with Kale
Serves 6

3 tablespoons olive oil
3 medium onions, chopped
1 medium carrot, chopped
3 cloves garlic, pressed
1 bunch kale, trimmed and sliced (or use 2 cups frozen greens)
1 pound cannellini beans, soaked overnight (you can also use white beans)
4 cups low sodium chicken broth (make your own or buy canned)
1/4 cup tomato sauce
1/4 teaspoon crushed red pepper flakes
Salt and pepper, to taste

In a skillet, heat olive oil over medium-high heat. Add onions, carrot and garlic. Cook until onions are translucent. Add kale and cook till wilted, about 3 minutes. In a crock pot, place soaked, drained beans; add crushed red pepper flakes and the contents of the skillet; cover with broth (add a little water if necessary, but crock pot should be 3/4 full).

Cook on high for 8 hours, or until beans are tender. Once beans are tender, add the tomato sauce and salt and pepper to taste.

SERVING SUGGESTIONS: Some whole grain rolls and a big salad.

Rhubarb

I grew up with a couple of big plants of rhubarb around, but was under the impression that I din't like it. Well, let's be honest, paired with strawberries and plenty of sweetener (a treat, for sure), this stuff is good.

Here's a little snippet from Anitra from simplylivingsmart.com:

Rhubarb's in Season...

bright and gorgeous, rhubarb is in...

Rhubarb is often dubbed the "pie plant," and the stalks, though tart by themselves, do make a divine pie filling when paired with berries. But pie is by no means the only way to experience rhubarb. This tart vegetable is as delicious in a savory dish as it is in a sweet one.

In Season: Rhubarb can be found from late winter to early spring with a peak season from April to June.

What to Look For: Thin, red, crisp stalks have the best texture. If stalks are floppy, it indicates they were picked too long ago.

How to Store: Wrap in plastic and refrigerate for up to 1 week.

And here's a whole foods version of a classic rhubarb recipe:

Strawberry Rhubarb Crisp

Ingredients:

• 3 cups rhubarb, cut into small pieces
• 3 cups strawberries, cut into small pieces
• 1 cup unrefined sugar (or agave-- if you use agave, don't be shy to do a bit less. I did, and it was still plenty sweet.)
• 1 1/3 cups spelt flour, divided
• 1/2 teaspoon cinnamon
• 1 cup sucanat
• 1 cup old fashioned oats
• 1/4 teaspoon nutmeg
• 1/2 cup butter (or coconut oil), melted

Directions:

Prep Time: 15 mins

Total Time: 50 mins

1. In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
2. In another bowl combine remaining 1 cup flour with sucanat, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
3. Bake at 350 degrees for 35-40 minutes in preheated oven.

Serve this with some real vanilla ice cream. It's good. And really easy.

And if you want a more savory use, you can give this a try. Thanks, Anitra.

Oh, my goodness...oh my goodness

enjoy!

Be careful, this could get addicting!

This tangy condiment is delicious on top of sharp cheese and crusty bread. It's also great over roast chicken and pork, which benefit from the sour fruitiness.

Makes 1 1/2 cups

Rhubarb Chutney
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
Sea salt
1/3 cup dry white wine
1/4 cup golden raisins, coarsely chopped
1/2 cup sugar or 1/3 cup Xagave
1 1/2 cups rhubarb, trimmed and cut crosswise 1/4 inch thick

Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins.

Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.

Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.

OLE!

Tomorrow being Cinco de Mayo, I thought I'd post these recipes for beans and rice that we've really been enjoying lately. Easy. Delicious. Great food storage recipe too. I got and modified these from allrecipes.com.

This makes a lot of beans, and I love having the leftovers. I like the beans unmashed as well. Great for use in huevos rancheros, tacos, or even just beans and rice plain. So yummy.

Refried Beans Without the Refry

Original Recipe Yield 15 servings

Ingredients

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded (if desired) and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water/ chicken stock

Directions

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
3. Or leave whole and eat with Mexican rice as a meal. Works in huevos rancheros, anything really.
4. Optionally also, mash and refry with cheese, etc.

Mexican Rice

I have started doubling this recipe to have enough leftover to use with all the beans. This has lots of flavor.

Original Recipe Yield 8 servings

Ingredients

• 3 tablespoons olive oil
• 2/3 cup diced onion
• 1 1/2 cups uncooked white rice
• 1 cup chopped green bell pepper (or a mixture of colored peppers)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 (8 ounce) cans tomato sauce
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/8 teaspoon powdered saffron (optional)
• 3 cups water

Directions

1. In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
2. Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.
3. OR, cook and combine ingredients and cook in pressure cooker with suggested amount of water for the cooker.