I just got this recipe from another blog I get and I had to share it… it sounds so scrumptious… and I may even try it with a little chocolate chips for my kid-o’s for breakfast… they’ll think their mom went nuts! Little will they know how healthy it is….bwaa haa haaaa!

This recipe is luxuriously creamy, rich-tasting pudding, the blueberries inside baked to near-bursting. Not too sweet, it fits perfectly at the breakfast table, and would be wonderful topped with some whipped cream or a splash of maple syrup for dessert.

1/2 cup (75 g) lightly toasted hazelnuts (filberts), with skin
1/2 cup (75 g) lightly toasted cashews
1/2 cup (60 g) old-fashioned rolled oats (not instant)
1 Tbsp (15 ml) chia seeds, optional
3/4 cup (180 ml) unsweetened applesauce
2 tsp (10 ml) pure vanilla extract
2 Tbsp (30 ml) agave nectar or maple syrup, 15-20 drops stevia liquid, or a combination of the two
2 tsp (10 ml) cinnamon
1/8 tsp (.5 ml) fine sea salt
1-1/4 cups (300 ml) unsweetened, plain or vanilla soy or almond milk
1/2 cup (120 ml) fresh or frozen blueberries (do not thaw first if frozen)

Preheat oven to 350F (180C). Grease a 4-6 cup (1-1.5 L) casserole dish.

In the bowl of a high-speed blender*, place the nuts, oats, chia, applesauce, vanilla, agave, cinnamon and salt. Pour the milk over all and blend for about a minute, until perfectly smooth and creamy. Pour mixture into the casserole dish, then gently fold in the blueberries (scatter a few extra blueberries over the top if you like, as they won’t sink).

Bake in preheated oven for 40-50 minutes, rotating the casserole about halfway through, until the edges begin to puff and crack and the top appears dry. Allow to cool somewhat before serving. May be served warm or cold. Makes 4-6 servings. Store, covered, up to 4 days in the refrigerator. May be frozen.

*To make with a regular blender: Pour in the milk first, then add the remaining ingredients (except blueberries). You may need to blend in batches to achieve an equally smooth consistency. Once blended, proceed as above.

Variations: Feel free to use other nuts for the hazelnuts or cashews (because cashews are quite rich-tasting, use a bit more of other kinds, maybe 2 extra tablespoons). Chopped apple, pear, raisins or other berries can easily be used instead of blueberries, and any type of alternative milk works here as well (if using coconut milk, mix half with water or a thinner milk or the final pudding will be too thick). And finally, I’ve made this using other, cooked, grains instead of the oats; for rice or millet, use about 1-1/2 cups (360 ml) cooked grains, and reduce the milk by 1/3 cup (80 ml).

Chickpea Flour Flatbread
(Farinata di Ceci)

1 1/2cup chickpea or garbanzo bean flour
2 cups water (room temperature)
2 TSP olive oil
2 tsp sea salt

• Whisk ingredients together in a medium bowl. Batter will be watery.  Let it set at room temperature for 2-4 hours or up to 12 hours. Batter will settle and thicken with time.
• Preheat oven with a baking stone (if you have one) to 550 degrees or the highest temperature of your oven. Since traditionally this flatbread is made in a wood fire oven you need to get our conventional oven extra hot.
• Use a baking sheet with 1″ or more sides,line with parchment paper for easy clean up. Add a generous amount of olive oil to the paper surface. A well seasoned cast iron pan will work well without paper lining.
• Remix your batter and pour into your pan. Batter should rise to 1/4-1/2″ deep.Bake for 10 minutes or until light brown on top.  Cut and drizzle with olive oil, and serve immediately.

Green cleaning doesn’t have to be expensive. In fact, it can be very inexpensive if you have a few non-toxic products on hand. You can find some of the basics listed below. These are some of the things our great-grandmothers probably used to keep their homes clean for their families.

• Baking Soda can be used in place of harsh and toxic cleansers. It also deodorizes and softens water. You can use it to clean your oven by sprinkling it on the oven floor, spraying with water until damp and letting sit overnight. Scrub in the morning and you’ve got a clean oven!
• Castile Soap is great for disinfecting, cutting grease and it is a great all-around cleaner. The term castile tells you that the soap is vegetable, rather than animal-based.
• Lemon Juice is effective for bleaching, deodorizing, cutting grease and removing stains.
• Olive Oil is a great furniture polish.
• White Vinegar actually kills bacteria, as well as deodorizing and cutting grease and wax buildup. It also removes mildew and dissolves hard water lime buildup on the inside of teapots. Just add four ounces of vinegar to a pot of water and boil. Rinse well.
• Cornstarch will clean windows and pick up spills on your carpet, especially the ones from juice, coffee and wine.

If you would like to create your own safe cleaning solutions, here are some ‘recipes’ for you (I also like to add disinfecting essential oils to my cleaning recipes, tea tree, eucalyptus, lemon, lavendar and many others are great for cleaning):

A Safe Softscrub

Mix ½ cup of baking soda with enough vegetable-based liquid soap to create a frosting-like mixture. Use with a sponge to wash your surfaces. Doesn’t leave any grit and rinses easily.
You can make this as you need it, or store it in a covered glass jar with 1 teaspoon of vegetable glycerin, which will help keep it moist.

Non-Toxic Widow Cleaner

1/4-1/2 teaspoon natural liquid detergent
3 tablespoons vinegar
2 cups water
Spray bottle
Mix all of the above ingredients in a spray bottle and shake it up. The soap in this recipe cuts the wax residue from the commercial brands you might have used in the past.

Oven Cleaner

1 cup or more baking soda
Water
A squirt or two of natural liquid detergent
Wet the bottom of your oven generously and then cover all the grime with baking soda. The surface should be totally white. Spray some more water over the top and let the mixture sit overnight. Wipe up the grease the next morning. When the worst is cleaned up, go ahead and wipe up the rest with a sponge and a little castile soap. Using enough baking soda and water is the key – no skimping.

All-Around Cleaner

1/2 teaspoon washing soda
A dab of natural liquid soap
2 cups hot tap water
Mix the ingredients in a spray bottle until the washing soda is dissolved. Spray and clean!

Furniture Polish

1/2 teaspoon oil, such as olive (or jojoba, a liquid wax)
1/4 cup vinegar or fresh lemon juice
After mixing the ingredients in a glass jar you can use on a soft rag to wipe onto wood surfaces. Keep covered when not in use and store indefinitely.

Vinegar Deodorizer

Straight 5 percent vinegar in a spray bottle is a great deodorizer to use on your cutting board, on the counters and in the bathroom. You can let the vinegar sit on the cutting board overnight without wiping. The smell will dissipate. It is also great for getting the toilet rim clean.

Mold Cleaner

Combine 2 teaspoons of tea tree oil and 2 cups of water in a spray bottle. Shake well and spray on moldy areas. Do not rinse. Vinegar also works well to kill a lot of mold. Just spray at full strength and let sit.

Both of these homemade products have strong odors, but they dissipate and they are much safer than the majority of mold products on the market.

Written by Angelle Batten M.A., H.H.C.
Source – http://www.nourishmd.com

My nutritional philosophy is, “If it has a label, don’t eat it.”

That said, I realize that’s not always realistic for all of us all of the time. We like to have convenience foods to help us deal with our time crunches, and that’s OK. But I recommend that you read the labels. Choose packaged foods made with real-food ingredients over those with factory-created components.

Be a smart consumer and look for things that are going to help your body thrive. When you pick something up, ask yourself the question: “Is this something my great grandmother would have eaten?” If the answer is “no,” you should probably put it back. Things like frozen blueberries or canned black beans can still be good for you, as long as they don’t contain a bunch of unhealthy and unnecessary ingredients.

STOCKING A HEALTHY PANTRY

Now that you know what to avoid, go to your cabinets, refrigerator, and freezer and toss out any foods that contain the ingredients on the avoid list.

Here’s a list of foods that you can replace in your pantry with healthier foods.

· Refined White Sugar – replace with stevia, agave nectar, honey, brown rice syrup, or Rapadura Whole Cane Organic Unrefined Sugar

· Margarine – replace with organic real butter

· Table Salt – replace with natural Celtic Sea Salt

· Skippy, Jif or other Peanut Butter – replace with natural peanut butter with only two ingredients: peanuts and salt.

· Canned veggies/fruit – eat fresh fruits and veggies

· Soft drinks – good clean water, sparkling water, herbal teas

· Pasta – replace with brown rice pasta, quinoa pasta, or whole wheat pasta if your not sensitive to gluten or wheat.

· White Flour – replace with 100% whole wheat flour, or whole wheat pastry flour or other non-gluten flours.

· White Bread – replace with a good 100% whole grain bread. The ingredient list should be short with only a few ingredients such as whole wheat flour, yeast, honey, salt.

· Crackers – replace with whole grain crackers – try Ak-Mak, Mary’s Gone Crackers, or Back to Nature Harvest Whole Wheats

· Breakfast Cereals – Go with a whole grain one, look for short ingredient lists.

Written by Dee McCaffrey, CDC

1-1/2 cups Millet flour
1/2 cup soy flour
1 Tablespoon baking powder (non-aluminum)
1/2 teaspoon salt (optional)
1/4 teaspoon orange flavoring
1 cup water or orange juice
1/4 cup vegetable oil
1/4 cups brown rice syrup or honey (or substitute Stevia)

Combine all dry ingredients in a medium bowl. Mix all liquid ingredients together, then add to dry ingredients. Put mixture in well-oiled muffin tins. Makes 12 muffins.

Bake at 375 for 15-20 minutes or until done.

1 cup millet, uncooked
3 cups water
2 cups black beans, cooked
2 large tomatoes, chopped
1 medium onion, (or substitute green onions), chopped
1 medium cucumber

Dressing
1/3 cup water
3 Tablespoons lemon juice
1 Tablespoon balsamic vinegar
2 teaspoons garlic, minced
1 teaspoon sea salt
1/2 teaspoon allspice
1/4 teaspoon black pepper
1 teaspoon cumin

Cook the millet in 3 cups of water until water is absorbed, about 30 minutes. Fluff with fork and allow to cool.

In a large bowl, combine millet, black beans, tomatoes, and onion.

Peel several strips from the cucumber (it should look striped) and cut it lengthwise into four pieces. Remove the seeds and cut into 1/2-inch slices. Add the cucumber to the salad.

Mix all dressing ingredients until well blended and pour over the salad, tossing to blend. (Experiment with the seasonings to suit taste.) Cover and refrigerate until the salad is well chilled. Serve on lettuce leaves or stuff into pita bread.

By Dr. Ben Kim on April 07, 2009

The secret to mouthwatering falafel pitas is a rich, creamy tahini dressing – be sure to make some along with this recipe, and don’t be shy in dolloping it on before devouring these healthy falafels.

Ingredients:

1 large Yukon gold potato, peeled and diced
1 can of chickpeas (garbanzo beans), drained and rinsed
1 onion, finely chopped
1/2 a cup of fresh parsley, roughly chopped
2 cloves of garlic, minced
1 tablespoon of tahini (sesame paste)
2 teaspoons of freshly squeezed lemon juice
1/2 a teaspoon of turmeric
1/2 a teaspoon of coriander
1 teaspoon of cumin
6 whole grain pitas
Olive oil

Garnishes:

Cucumber slices
Tomato wedges
Chopped green onions
Shredded romaine lettuce

Directions:

1. Steam peeled and diced Yukon gold potato until tender.

2. Combine cooked potato with chickpeas in a bowl and mash together until well homogenized.

3. Add onion, parsley, garlic, tahini, lemon juice, turmeric, coriander, and cumin and mix well.

4. Preheat oven to 350 degrees Fahrenheit. Put pitas on a baking tray and allow them to warm up in the oven – it’s best not allow them to get crispy.

5. Use your hands to roll chickpea mixture into small balls – about the size of small figs or walnuts. Place balls on a baking sheet that has been greased with a thin layer of olive oil. Bake balls for 15 minutes. Turn them over and bake for another 15 minutes.

6. To serve, open each pita and fill with 2-3 falafel patties along with garnishes. Add a generous dollop or two or three of tahini dressing. And feel free to add some hummus as well for extra richness and healthy protein content.

Enjoy this super delicious and healthy falafel pita recipe.

Tahini Dressing Recipe

Ingredients:

2 heaping tablespoons of raw, organic tahini
1/2 clove of garlic
Juice of 1/4 of a lemon
Sea salt, to taste
Water

Directions:

Blend all ingredients, adding water slowly until desired consistency is reached.

Serves 4

2 cups water
1 cup brown basmati rice, rinsed
pinch sea salt
1/2 cup dried cranberries
1/2 cup walnut pieces
1/2 cup chopped fresh parsley

Bring water to a boil in a medium-sized cooking pot. Add rice and salt, turn down the heat to low, cover, and cook, covered, for 15 minutes. Remove the cover and add the cranberries and walnuts on top of the rice (do not stir). Replace the cover and continue to cook 15 to 25 minutes longer, until all the water has been absorbed by the grain. Remove from heat, add parsley, and fluff with a fork. Cover and allow to sit for 3 to 5 minutes off the heat before serving.

Fresh lemon grass fields in Israel become Mecca for cancer patients
By Allison Kaplan Sommer April 02, 2006

A drink with as little as one gram of lemon grass contains enough citral to prompt cancer cells to commit suicide in the test tube.

Israeli researchers find way to make cancer cells self-destruct
-Ben Gurion University

At first, Benny Zabidov, an Israeli agriculturalist who grows greenhouses full of lush spices on a pastoral farm in Kfar Yedidya in the Sharon region, couldn’t understand why so many cancer patients from around the country were showing up on his doorstep asking for fresh lemon grass. It turned out that their doctors had sent them. ‘They had been told to drink eight glasses of hot water with fresh lemon grass steeped in it on the days that they went for their radiation and chemotherapy treatments,’ Zabidov told ISRAEL21c. ‘And this is the place you go to in Israel for fresh lemon grass.’

It all began when researchers at Ben Gurion University of the Negev discovered last year that the lemon aroma in herbs like lemon grass kills cancer cells in vitro, while leaving healthy cells unharmed. The research team was led by Dr. Rivka Ofir and Prof. Yakov Weinstein, incumbent of the Albert Katz Chair in Cell-Differentiation and Malignant Diseases, from the Department of Microbiology and Immunology at BGU.

Citral is the key component that gives the lemony aroma and taste in several herbal plants such as lemon grass (Cymbopogon citratus), melissa (Melissa officinalis) and verbena (Verbena officinalis.)

According to Ofir, the study found that citral causes cancer cells to ‘commit suicide: using apoptosis, a mechanism called programmed cell death.’ A drink with as little as one gram of lemon grass contains enough citral to prompt the cancer cells to commit suicide in the test tube.

The BGU investigators checked the influence of the citral on cancerous cells by adding them to both cancerous cells and normal cells that were grown in a petri dish. The quantity added in the concentrate was equivalent to the amount contained in a cup of regular tea using one gram of lemon herbs in hot water. While the citral killed the cancerous cells, the normal cells remained unharmed.

The findings were published in the scientific journal Planta Medica, which highlights research on alternative and herbal remedies. Shortly afterwards, the discovery was featured in the popular Israeli press.

Why does it work? Nobody knows for certain, but the BGU scientists have a theory. ‘In each cell in our body, there is a genetic program which causes programmed cell death. When something goes wrong, the cells divide with no control and become cancer cells. In normal cells, when the cell discovers that the control system is not operating correctly – for example, when it recognizes that a cell contains faulty genetic material following cell division – it triggers cell death,’ explains Weinstein. ‘This research may explain the medical benefit of these herbs.’

The success of their research led them to the conclusion that herbs containing citral may be consumed as a preventative measure against certain cancerous cells. As they learned of the BGU findings in the press, many physicians in Israel began to believe that while the research certainly needed to be explored further, in the meantime it would be advisable for their patients, who were looking for any possible tool to fight their condition, to try to harness the cancer-destroying properties of citral.

That’s why Zabidov’s farm – the only major grower of fresh lemon grass in Israel – has become a pilgrimage destination for these patients. Luckily, they found themselves in sympathetic hands. Zabidov greets visitors with a large kettle of aromatic lemon grass tea, a plate of cookies, and a supportive attitude. ‘My father died of cancer, and my wife’s sister died young because of cancer,’ said Zabidov. ‘So I understand what they are dealing with. And I may not know anything about medicine, but I’m a good listener. And so they tell me about their expensive painful treatments and what they’ve been through. I would never tell them to stop being treated, but it’s great that they are exploring alternatives and drinking the lemon grass tea as well.’

Zabidov knew from a young age that agriculture was his calling. At age 14, he enrolled in the Kfar Hayarok Agricultural high school. After his army service, he joined an idealistic group which headed south, in the Arava desert region, to found a new moshav (agricultural settlement) called Tsofar. ‘We were very successful; we raised fruits and vegetables, and,’ he notes with a smile, ‘We raised some very nice children.’

On a trip to Europe in the mid-80s, he began to become interested in herbs. Israel, at the time, was nothing like the trend-conscious cuisine-oriented country it is today, and the only spices being grown commercially were basics like parsley, dill, and coriander. Wandering in the Paris market, looking at the variety of herbs and spices, Zabidov realized that there was a great export potential in this niche. He brought samples back home with him, ‘which was technically illegal,’ he says with a guilty smile, to see how they would grow in his desert greenhouses. Soon, he was growing basil, oregano, tarragon, chives, sage, marjoram and melissa, and mint just to name a few.

His business began to outgrow his desert facilities, and so he decided to move north, settling in the moshav of Kfar Yedidya, an hour and a half north of Tel Aviv. He is now selling ‘several hundred kilos’ of lemon grass per week, and has signed with a distributor to package and put it in health food stores. Zabidov has taken it upon himself to learn more about the properties of citral, and help his customers learn more, and has invited medical experts to his farm to give lectures about how the citral works and why.

He also felt a responsibility to know what to tell his customers about its use. ‘When I realized what was happening, I picked up the phone and called Dr. Weinstein at Ben-Gurion University, because these people were asking me exactly the best way to consume the citral. He said to put the loose grass in hot water, and drink about eight glasses each day.’

Zabidov is pleased by the findings, not simply because it means business for his farm, but because it might influence his own health. Even before the news of its benefits were demonstrated, he and his family had been drinking lemon grass in hot water for years, ‘just because it tastes good.’

This month’s recipe is from Olga Berman, food enthusiast in the D.C. area. Check out her blog Mango & Tomato for more recipes and food photos and musings!

1 cup cooked chickpeas
1 cup pumpkin purée, preferably fresh
2 tablespoons tahini
juice of 1/2 lemon
3 roasted garlic cloves
2 tablespoons olive oil, plus more as needed and for drizzling
1/4 cup water, plus more as needed
sea salt to taste
freshly ground black pepper to taste

In a blender, combine all ingredients and purée until completely smooth. If needed, add more oil and/or water to achieve desired consistency. Serve drizzled with extra olive oil.