RECIPES for the WEEK- 5th - Have a great week-end

[Guest guest]

Smoothie Recipes

One banana

1/2 cup -1 cup of frozen fruit.

1/4 cup of water

We alternate between strawberries, peaches, blueberries, pineapple, and

cherries or a mix of any added to the banana. Depending on how icy you like

your smoothie, you can add ice or not. We don't use much ice. Maybe a

couple of cubes. Add around water to help it blend well.

Notes: The peaches and pineapple are the first ones I'd try when you're

ready for raw fruit. The others with seeds and skins are more advanced. The

pineapple with banana tastes like a Pina Colada. We also add orange juice

occasionally. You can add honey to taste if needed, but it's plenty sweet

without it.

Grimsley <wegrimsley3@...>

Bone broth SOup Recipe

First, I only use the bones from truly free range animals, preferably

organic, but definitely free range. Bones from weak animals sitting in cages

their whole lives are not that strong and accumulate lead and other

contaminates.I take these bones and put them in a stockpot. I cover with

just enough water, add about 1/4 cup apple cidar vinegar, bring to a boil,

then gently simmer for a number of hours. You don't want to use too much

apple cidar vinegar, because then you will taste it in the final broth or

soup. 1/4 cup seems to be tasteless for the final product when I cook. The

purpose of the vinegar, it softens the bones.Then, I remove the stockpot

from the heat. I remove the bones and let cool a tiny bit, then I crack them

open. I take one of those scraper utensils that comes with a basic

nutcracker at the grocery store, and scrape out all the marrow. I return

broken bones and marrow back to the cooking water, and simmer on low heat

for many more hours, at least 4, but preferably more. This soup takes me a

whole day to make. I then strain out all bone and marrow bits. This is the

basic bone broth. Then I add whatever stock I have one hand to it, cooking

and/or medicenal herbs, veggies, whatever you want to make a soup/broth you

will eat/drink. Low heat is really key, with a long cooking time. I have

found this to be an excellent way of getting good ratios of bone matrix

building minerals into my body.

Summer from peanbread list serve.

Ice Cream Recipe

Peanut Butter!

Frozen strawberries also work well either with or without bananas.

Drink

Frozen bananas

Yougurt

Add some pinapple juice (roughly equal parts of all 3)

Add honey to taste

The best bananas are the ones that are pretty much TOTALLY brown on the skin

when you peal them. It takes a while for them to get really ripe like that,

so be patient before you peel and freeze them.

Belmont <kevin.belmont@...>

Frozen Fruit

Freeze the bananas (without skin) or peaches, apricots, whatever

Chop them up and put them in a blender.

Add about an equal amount of yoghurt

Add a good tablespoon of honey.

Run the blender until the mixture goes smooth - you might need to keep

stopping and rearranging the chunks of fruit to get a smooth texture. Serve

straight away or freeze in cupcake moulds - I use a silicone oven-to-freezer

mould which makes ideal-size ice-creams.

Trish Mansfield-Devine <trish@...>

Coffee

Cinnamon in the bottom of your filter

Fill with your ground coffee to infuse flavor into it.

[if you try to disolve cinnamon into the coffee after it's made, it doesn't

work so good in my experience].

-Add legal vanilla/almond/etc extract w/o sugar + honey for sweet-tooths [

i do this in addition to the cinnamon trick, it's so good!]

If you have an espresso maker, you can steam homemade coconut milk for

lattes [it scalds faster though, so keep a close eye on it. I haven't tried

almond milk yet, but it might work too.]

Notes: I make lattes and mochas for my family on christmas morning and I

tried the coconut milk latte with honey and it was sooo delicious, I felt

like I was cheating. Make sure to have your coffee drinks sort of weak so it

doesn't cause any problems, and I wouldn't try the coconut milk thing till

you've been doing good for quite a while, but hopefully some of you will

enjoy these tips! let me know if you have some others that i haven't heard

about... hope everyone had a wonderful holiday season and here's to good

health in the coming year!

~traci Traci Kuzma <girlwonder524@...> a former Starbucks Barrista &

love my coffee.

Chuck Steaks

2 steaks layered in my crock pot

Use the Italian Pasta Sauce recipe from Lucy's cookbook.

[Which is on C. http://www.scdiet.com/ < scdiet@... in Indiana

or Lucy's http://www.scdkitchen.com/raman.html < Rosset@... in WA]

Cooked on low for most of the day

Dr. M. <Dr@...>

Portabello Mushroom Soup

http://www.recipezaar.com/117144

2 tablespoons extra virgin olive oil

1 tablespoon butter (optional)

1 cup diced onions

1/2 cup diced celery

1/2 cup diced leeks

1 lb portabello mushrooms, gills removed, trimmed and diced

1/2 teaspoon chopped garlic, to taste

1/4 teaspoon chopped fresh thyme leaves

1/2 cup dry sherry

6 cups vegetable stock

salt & freshly ground black pepper

1/2 cup freshly grated parmesan cheese

In a large saucepan over medium heat, melt together the olive oil and

butter, then add the onion, celery, and leeks, and sauté until translucent,

about 5 minutes. Add the cleaned and trimmed sliced portabellos, garlic, and

thyme and cook an additional 5 minutes, stirring often. Add the sherry and

sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7

minutes. Add the stock and increase temperature to bring to a boil, then

reduce heat and simmer for 15 minutes; season to taste with salt and freshly

ground pepper. Puree batches of soup in a well-covered blender, processing

until smooth and all the soup has been made creamy. Return soup to saucepan

and make sure it’s all heated through. Garnish servings with Parmesan cheese

Note: Substitute legal wine for the sherry and add a few drops of honey or a

saccharin tablet.

Sent in by: " Carol Frilegh " <c.frilegh@...>

Loving Care, Gay hebegb70@... USA

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