Vitamin/Mineral Vegetable Powder

• 1 part – Kelp Powder
• 1 part – Toasted Sesame Seeds
• 2 part – Nutritional Yeast
• 1/2 part – Garlic Granules
• 1/8 part – Spirulina

Kelp – Kelp is a seaweed that thrives on sunlight and takes in the host of nutrients and minerals found there.  Kelp is the #1 herb for supplementing iodine.  Kelp has been used for decades for strengthening nails, and supporting hair growth.  Kelp is packed with necessary nutrients such as iron, calcium and potassium.  Kelp is a great replacement for sodium.

Toasted Sesame Seeds – Sesame seeds are high in energy, and also contain many health benefits, nutrients, minerals, anti-oxidants and vitamins.  The seeds are a very good source of dietary  proteins.  Sesame seeds are a very good scours of B-complex vitamins such as niacin, folic acid, thiamin (vitamin B1), pyridoxine (vitamin B6) and riboflavin. Niacin reduces LDL or “bad cholesterol” levels.  These yummy seeds have a ton of rich essential minerals such as calcium, iron, manganese, zinc, magnesium, selenium and copper all for healthy bone, tissue, and muscle; it is also wonderful for  kidney health.

Nutritional Yeast – One ounce of nutritional yeast contains 14 grams ofprotein.  It is also high in fiber, which helps eliminate constipation, assist in lowering cholesterol, reduce the risk of colon disease, and protect against high blood pressure, heart disease and diabetes.  Nutritional yeast has plenty of B vitamins and very low in sodium.

Garlic Granules – Garlic has been considered by many to be an herbal “wonder” with a reputation in folklore for preventing or treating everything from common cold and flu to the plague. There are proven facts that suggest garlic might be able to assist somepeople in the management of blood pressure and cholesterol levels.  Modern science has shown that garlic is a powerful natural antibiotic.  Studies
have shown that garlic –especially aged garlic – can have a powerful anti-oxidant effect.   Anti-oxidants can help protect the body against damaging free radicals or abnormal cells forming in the body.

*side effects – garlic might affect the breath.  Watch out for “imported garlic”

Spirulina – Spirulina is found in many fresh water environments, spirulina is often deemed the most nutritionally complete of all food supplements, containing a rich supply of many important nutrients,
including protein, complex carbohydrates, iron, and vitamin A, K and Bcomplex.  Spirulina is an ideal
anti-aging food; it is easily digested and loaded with anti-oxidants.  Beta carotene is good for healthy eyes and vision, the beta carotene in spirulina is 10 times more concentrated than carrots.  Iron is essential to build a strong system, yet is the most common mineral deficiency.  Spirulina is rich in iron, magnesium and other trace minerals, plus it is much easier to absorb than iron supplements.

Grind or mix all ingredients together and put in spice shaker.  Use as a seasoning at the table!

Yum!

Jyll Renee Master Herbologist

(765-644-0312)

Submitted by: Jyll Renee’, Master Herbologist (Click here to learn more about Jyll Renee.)

Visit our FREE Online Herbal Materia Medica

Visit our FREE Online Guide to Wild Edible and Medicinal Plants

Apple Breakfast Brownies

Have trouble getting your kids to eat breakfast in the morning?  Or maybe trouble getting them to eat something healthy for breakfast?  I did, and came up with this recipe–they like the brownies so much they don’t want to save them for breakfast! They do have some flour and sugar, but are jam-packed with apples and eggs! 

Remember, organic and unprocessed ingredients are always the healthiest!

APPLE BREAKFAST BROWNIES

4 apples, cored and sliced
4 eggs
2 cups white sugar
3/4 cup butter (part lard if desired)
2 cup flour
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 cup cocoa
1/2 cup walnuts, chopped (optional)

Puree apples and eggs in blender. Pour into mixing bowl with remaining ingredients and mix well. Bake at 350 for 25-30 minutes

The brownies come out with a moist, creamy texture.

My kids love them!

Note:  Only use leaves from the wild common violet plant that grows outdoors.  The houseplant, African Violet is poisonous.  If your are unsure how to identify the common violet, you should not attempt this recipe.

If you are not sure how to identify violet leaves, or the edible and medicinal uses of the plant, you can learn more here:

COMMON VIOLET (Viola odorata) ~ LuminEarth.com’s How to Identify Wild Edible & Medicinal Plants

VIOLET LEAF SWEET BREAD

1 ½ cups flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon ground nutmeg

1 cup sugar

2 cups finely shredded violet leaves, packed tightly

1/4 cup olive oil

1 egg

1/4 cup water

1/4 teaspoon finely shredded lemon peel

1/2 cup chopped walnuts

Preheat oven to 350°F.

In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In blender combine sugar, violet leaves, cooking oil, egg, and lemon peel; puree until violet leave are finely shredded. Add flour mixture; stir just till combined. Stir in chopped walnuts.

Pour batter into a greased 8 x 4 x 2 – inch loaf pan. Bake in a 350°F oven for 50 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.

Remove bread from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf. (16 servings)

It's written all over their faces...Spinach Smoothies Taste Great!!

Here is an excellent spinach smoothie recipe from my good friend, Laurie Laurain.  Laurie lives in Pulaski, PA,  and runs a daycare center out of her home. 

She has come up with an amazing way to get the little tykes to eat their greens– this Spinach Smoothie. 

As you can tell from the photo, they LOVE IT!!  I had the pleasure of trying this smoothie on a recent visit to PA, and it is simply delicious!

Spinach Smoothie

1 cup frozen pineapple
2 bananas
2 large handfuls of loose spinach
2-3 cups cranberry pomegranate juice

Place all ingredients in blender and blend until smooth using the liquefy setting. Ice may be added to make a Frozen Spinach Smoothie.

Thank you, Laurie, for this AWESOME recipe!!

Here's another good friend, Lauri Johnson, testing out the Spinach Smoothie with me. It was AWESOME!!

If you like spicy, you’ll love this one! 

It is a cross between two of my favorites, Ginger Rice and New Orleans Dirty Rice. 

The recipe is quick and easy.  Just toss it all in the rice cooker and let it cook! 

My family likes it best made with brown rice.  Nice and healthy, with no preservatives or MSG.    YUM!!

GINGER DIRTY RICE

Basic Rice Mix

3 c rice
6 c water
2 t black pepper
1 t crushed red pepper
1/2 t basil
1 tsp salt
2 t  ginger
½ t turmeric
1/2 t oregano
2 T margarine
2 t minced garlic

Optional:

2 T vegetable flakes
1 lb chopped or ground meat of your choice
1/2 c  chopped onions
1/2 c chopped celery
1/2 c chopped green bell peppers

Cook in rice cooker on standard rice settings.  Enjoy!!

RELATED LINKS

This is very simple, low-maintenance recipe for making pan Hawiian Sweet Bread. Prep time is only approximately 10 minutes, and you don’t need to knead or double-knead. You can let the dough rise for an hour or for several–simply punch it down if it rises too much.

I bake it in a 10-inch diameter cast iron skillet that has a lid. (The lid keeps the top crust soft.) After baking, I cut the entire loaf in half so that each half can then be sliced for sandwiches. We think it tastes best when made with organic whole wheat flour.

PAN HAWAIIAN SWEET BREAD

1/3 cup sugar
1 teaspoon salt
1/2 ounce (1T) active dry yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup olive oil
3 large eggs
4 cups flour

Grease a large round baking pan or cast iron skillet. Combine everything except flour in mixing bowl. Mx well. Add flour and mix until a soft dough forms. Place in a large, round greased baking pan/skillet, cover, and let rise until doubled in size. (At least 1 hour, can rise longer.) Preheat oven and bake at 350 for 30 minutes. If you would like the top crust to be crispy, bake uncovered. If you would like it soft, bake covered.

USED AS PIZZA CRUST

This recipe also makes a delicious, crisp and fluffy pizza crust. It will make four 10” x 15” pizzas made in rectangular baking sheets. To do this, follow the recipe as shown above, but divide the dough into 4 and roll or press into greased baking sheets. The dough will be very thin. Let it rise until doubled in thickness. Bake in preheated oven for 10 minutes. Add toppings. Bake an additional 10 minutes.

One of our favorites using this crust is “White Veggie Pizza”. This is a lower calorie pizza because it eliminates the cheese. After the dough has baked for the first 10 minutes, add a layer of low-fat ranch dressing. Then add your favorite chopped or sliced veggies. Sprinkle with parmesan cheese and bake an additional 10 minutes.  Yum!!

Related Links

• Health Improvement:  Use Sound Therapy to Improve Your Health
• Herbal Remedy Cures eBook
• Marharishi Ayurveda: Herbal Remedies and Supplements Produced Through Vedic Tradition and Knowledge
• Standardized Herbs: Nature’s Sunshine Utilizes over 600 Tests to Guarantee the Quality of Herbs, Supplements, Essential Oils and Other Natural Health Care Products!
• Self Sufficient Life Website
• Super Antioxidant Juice MonaVie for a daily dose of Acai – the highest rated antioxidant currently known on the planet!
• Ultimate Guide to Vitamins and Minerals Book Info

 Looking for a quick, healthy soup to add to your dinner or have for a nutritious lunch? We’ve got a great carrot soup recipe that couldn’t be easier, healthier or more economical!

It doesn’t have to be cold outside to enjoy this thick, creamy carrot soup.

Ingredients needed:

• 1 lb carrots, peeled and cut into 2 inch pieces
• 1 Tblsp chopped fresh ginger
• 3 cloves garlic, chopped
• 2-2 1/2 cups of water or vegetable stock
• Salt and pepper

Method:

• Place cut carrots in a pot and fill with cold water, just enough to cover the carrots. Bring to a boil, then reduce heat to a simmer. Simmer carrots for 15-20 minutes or until they are tender.
• Pour cooked carrots into a blender. Add ginger and garlic. Blend until smooth, adding water or vegetable stock to achieve your preferred soup consistency.
• Pour soup mixture back into pot, return to stove and bring to a boil. Once the soup has boiled, remove from heat. Add salt and pepper to taste. Serve hot or chilled.

MAKE IT CREAMY: Add 1/4 to 1/2 cup of silken tofu while the mixture is still in the blender. Blend until smooth.

Why make homemade soup? It’s so easy, why not? Plus it is more economical, more nutritious and you can control the amount of salt added. Canned soups notoriously have tons of sodium – even the so-called “low-salt” versions.

Have a favorite soup recipe? Click here to send it to us and we may add it to our soup recipe collection!

Ingredients:

• 1 Bunch of broccoli (3 medium sized, heads and stems)
• 1 Tablespoon of fresh ginger
• 2 Cloves of garlic
• Salt & Pepper
• Small Carrot

Directions:

Wash broccoli thoroughly under cool running water. Separate florets from stem. Peel stem with a peeler or sharp knife, cutting off the very end of the stalk.

Chop florets and peeled stem into 1 inch pieces.

Boil about 2 inches of water in a pot and add broccoli pieces either directly to the water or in a steamer basket in the pot. Steam/boil broccoli until tender.

Pour off 1/2 cup of the cooking liquid into a blender, reserve the rest. Add cooked broccoli, garlic cloves and ginger. Blend until smooth. Return blended soup to pot and bring to a boil. If too thick, add some of the reserve liquid. If too loose, simmer a couple more minutes until it thickens up. Lastly, add salt and pepper to taste and garnish with grated carrot.

Health Benefits of Broccoli:

• Provides a high amount of vitamin C
• Good source of folic acid, potassium and calcium
• Fiber-rich, which enhances the gastrointestinal (GI) tract
• Contains indole-3-carbinol which is believed by some to prevent hormone-related cancers, such as breast and prostate cancer
• Contains beta-carotene that converts into vitamin A in the body – which is an effective antioxidant
• Broccoli has also been linked to preventing and controlling the following medical concerns: Alzheimer’s, diabetes, calcium deficiencies, stomach and colon cancer, malignant tumors, lung cancer, heart disease, arthritis

Here’s an easy recipe to make your own creamy tomato basil soup. Why would you want to? Well you can make your own for a fraction of what canned tomato soups cost and when you make it yourself you can better control what goes into it.

Creamy Tomato Basil Soup with Tofu

Makes 2 large bowl servings.

• 8 Roma-sized tomatoes OR a 28 oz can of whole tomatoes in juice

If you’re using the fresh tomatoes, you have to peel them. To do that easily, take a sharp knife and make a small “X” on the bottom of each tomato. Boil a pot of water. Put the tomatoes into the boiling water for about 4 minutes. When time is up, take each tomato out of the boiling water – use tongs, they’ll be very hot. Let them cool for a few minutes, then with a knife and starting where you made the “X”, peel the skin off the tomato. It should come of very easily now that it has been blanched.

If you’re using the canned tomatoes – watch your seasoning. Canned tomatoes tend to have salt already added for preservative purposes.

Ok, so you’ve got your tomatoes, here’s what else you’ll need:

• 4-5 cloves of garlic, roughly chopped or sliced

• 2 Tablespoons of olive oil

• 1/2 Cup silken tofu

• 1 Cup of fresh basil leaves, chopped

• Salt & Pepper to tase

In a fairly deep pan, heat the olive oil on medium heat. When it is just hot, add the chopped garlic and saute for a minute or two – careful not to burn the garlic!

Then add the tomatoes (as prepared above) and simmer for a 3-4 minutes. Add the chopped basil and simmer again for 2 minutes. Remove from heat and pour soup into a blender (you can also use a wand blender in the soup pot). Add the tofu and blend until smooth. Season to taste.

The tofu is an excellent substitute for cream and makes this recipe less fattening and higher in protein than it would be using cream. Its also great for those who have dairy issues.

Enjoy!