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Ginger root tea- (I make a double batch. Each batch lasts a week). Take 8 cups of filtered water (NOT tap water). Put in large pot. Bring to a boil. Take a 2″ – 2 1/2″ inch piece of ginger. Peel and slice. Put into water. Cover, turn down burner to low and let simmer for about 15 minutes. Turn off burner and leave pot on burner until room temperature. If you like it sweet, add pure Stevia to taste, NOT any form of sugar. Add lemon or lime to taste. This makes a VERY strong tea with a little bit of a bite. ONLY use glass containers. Plastic will leach into the tea.
Tom does not like the flavor of ginger root tea, so I add a LOT of lemon to his and call it ginger lemonade. It will need more pure Stevia than the tea. It really is good.
Organic Oregano Tea- If you suffer from a cough and/or congestion brought on by a specific side effect of a cancer you have (that is a side effect of CLL), than you need to try Organic Oregano Tea. Only one cup before bed would be the best time. When Toms nutritionist told me about this, I was seriously skeptical. I am no longer a skeptic. After months of waking up congested and staying that way all day, he had one cup before bed and woke up in the morning with no congestion……..AND wasn’t congested all day. We were both amazed. It REALLY does work. It is excellent for any type of congestion, including asthma, allergies, etc.
I am not saying that just because it worked for him it will work for you. No two people are alike. But I think it’s worth a try.
TAPIOCA PUDDING – I doubled this recipe. It is THAT good.
1 cup organic tapioca pearls (small) (Sprouts has them)
6 cups almond milk (or milk of your choice)
1/4 tsp salt (or less)
4 whole organic eggs
2-4 pkgs pure Stevia to taste
1 tsp vanilla
1/4 tsp nutmeg (more or less to taste)
1-2 tsp cinnamon (more or less to taste. I love cinnamon so I use 2 tsp)
1/2 cup raisins (or any “no-sugar-added” dried fruit)
Place almond milk, salt, Stevia, vanilla, nutmeg and tapioca pearls in a large size sauce pan. Let tapioca soak for 2 – 3 hours, mixing occasionally. (Soaking for 3 hours leaves them very soft. If you like a more chewy tapioca, only soak for 2 hours.)
Place 4 whole organic eggs in a small bowl. Whisk.
After tapioca has been soaking for 2 – 3 hours, place the saucepan on a burner and bring up to medium / high heat. When the mixture STARTS to bubble, turn the burner down to medium / low heat. Stir regularly so mixture does not stick to the bottom of the pan.
Since tapioca has been soaked, cooking should only take about about 20 minutes until it begins to thicken. (If tapioca pearls are not pre-soaked, it could take a few hours on a low heat to get to the correct soft texture of pre-soaking. There is also a higher chance of burning it).
You now need to incorporate the eggs into the hot mixture without cooking them. Get the whisk. Get a 1 cup measuring cup and scoop out a cup of hot tapioca mix. SLOWLY pour it into the eggs while whisking continuously. When done, take the egg / tapioca mixture and slowly whisk it back into the tapioca in large sauce pan. Turn the heat to medium and cook until the pudding thickens, stirring constantly. This should take about 5 minutes.
Now add the raisins. Mix well. Remove from heat and allow to cool.
As it cools it continues to thicken. If it gets too thick, add a little milk. When cool, place in an air-tight container. Put in the refrigerator for a few hours so all the flavors will blend together. ENJOY.
This will only last between 3 – 4 days in the refrigerator. It will start to get runny after that. Quite seriously, I don’t think it will last past the first day.
I make a large container to last for several days for breakfast’s and snacking.
5 cups unsweetened almond milk (or milk substitute of your choice or organic 2% milk)
1 cup ORGANIC instant oatmeal (Nutrition S’Mart)
1/2 cup ORGANIC raisins or *dried “no-sugar-added” fruit(s) of your choice.
Up to 2 pkgs pure Stevia sugar substitute (more or less to taste)
1 tsp vanilla extract (more or less to taste)
a pinch of sea salt (salt brings out the flavor)
1 – 3 tsp ORGANIC cinnamon (more or less to taste)
1/8 tsp nutmeg (optional)
Top with chopped pecans, walnuts and/or shaved almonds……..
AND / OR with your favorite fresh, organic fruits: Blueberries, raspberries,
thin sliced peaches or bananas and/or sliced strawberries are excellent.
*You would add the dried fruit with the first seven ingredients. Get dried fruit with NO added sugar or preservatives..
Add all ingredients to medium sized sauce pan (except fresh fruit). Bring to boil. Turn burner to ‘medium-low’ and cook for approximately 5-7 minutes continually stirring. When done cooking, let oatmeal sit for several minutes to see if it thickens too much. You may need to add more almond milk to thin it out. Top with fresh, organic fruits and nuts.
BROWN RICE FARINA- creamy rice cereal
2 cups unsweetened almond milk (milk substitute of your choice or organic
1/2 cup Bobs Red Mill brown rice farina 1 pkg Pure Stevia sugar substitute (more or less to taste) 1 tsp real vanilla extract (More or less to taste)
1 – 2 tsp cinnamon (more of less to taste)
a pinch of sea salt
Top with your favorite fresh, organic fruits. Refer to the recipe above regarding fruits. Add all ingredients to sauce pan (except fresh fruit). Bring to boil. **Reduce temperature to ‘low’ and cook for approximately 8 – 12 minutes. (The pkg says to cook for 5-8 minutes, but the farina is too hard). Stir constantly or the farina will settle on the bottom and will burn. When done, let it sit for several minutes to see if it thickens too much. You may need to add more almond milk to it. Top with your fresh, organic fruits.
Use brown rice farina with dinner as a substitute for white potato or white rice.
3 cups water
1 cup Bobs Red Mill brown rice farina
sea salt to taste
your choice of fresh, organic vegetables
your choice of meat (preferably organic red meat, chicken or turkey) fresh herbs and spices to taste
Mix first 3 ingredients together in sauce pan. (**Refer to directions above for cooking). When farina is done, add your favorite seasonings. Steam your vegetables (not quite soft) or flash cook them in a wok with olive oil. Cook your meat with your favorite fresh herbs and spices. Add brown rice farina to the vegetables & meat and mix well or place farina on a serving plate and top with meat & vegetable mix.
1 or 2 bunches of fresh ORGANIC kale
1-2 TBS olive oil
1/4 – 1/2 tsp sea salt
Preheat oven to 300 degrees. (I have a very hot oven so I use 275 degrees). Wash kale and dry completely. Remove stems from kale leaves and discard. Tear leaves into bite size pieces. Put leaves into large bowl. Sprinkle with enough olive oil to wet (not saturate) all leaves. Add salt. Mix well. Put parchment paper on cookie sheets. Place kale leaves side by side by side on cookie sheets. Do NOT overlap. They will remain soggy and will not get crispy. Bake for 10 minutes at 300 degrees (275 degrees). Take cookie sheets and turn them around. Bake for another 10-12 minutes. Remove from oven. Taste one and make sure it is crispy. If not, you may need to bake for another 2-3 minutes. On the first try, mine came out delicious. Like the old potato chip commercial used to say, “I bet you can’t eat just one”. They are really delicious and SO healthy for you.
There is a warning with quinoa. If you have or had kidney stones containing Oxalate you cannot eat quinoa. Oxalic acid will form a bond with minerals such as sodium, potassium, magnesium and calcium. If present in high enough levels, can solidify in the kidneys or urinary tract to form calcium crystals.
Have you tried quinoa yet? It is really delicious (when flavored correctly). The following is my recipe for a perfect quinoa every time. I have been making it for years and each time it has come out perfect. This recipe is also under the “Quinoa” heading.
12 oz purified water
8 oz organic quinoa (I use white)
salt, pepper and other spices to taste
Add salt, pepper and spices to water. Bring water to a boil in medium size sauce pan. Add quinoa. Mix well. Cover sauce pan with tight-fitting lid. On an electric stove, turn burner down to lowest temperature. (I have never made it on a gas stove). Set timer for 20 minutes. DONE. Turn off burner. DO NOT REMOVE LID. Shake pan back and forth a few times to make sure nothing is sticking. Remember to hold lid in place. Let pan remain on “off” burner until it is room temperature. Remove lid and mix well. Add cooked quinoa to a large bowl and add more salt (if needed), This is your basic recipe. To this recipe you can add meats and/or vegetables. (I would not recommend you add quinoa to a soup unless you are eating it immediately. It will absorb the liquid and taste awful.) You can also make some brown rice and mix the quinoa and brown rice together.