Cure All Smoothie – My Recipe

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For my body:

1  handful of blueberries and raspberries, blackberries mix, 1 inch of ginger root, 1tbsp nutmeg, 1tbsp turmeric, approx 2 cups of Soy Milk (or almond milk, or coconut milk), 1 inch thick slice of silken tofu, 1tbs macadamia nut oil, 1tbs Diatomaceous  Earth (food grade).

Blend all together with a handheld mixer, or whatever you have, and wala!  No heart failure or swelling today!

Roasted Garlic, Avocado, Brie and Green Sauce Dip

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Serves a crowd

For the roasted garlic, avocado and brie base

  • • 1 ½ tablespoons avocado extra-virgin or pure olive oil
  • • 1 medium head garlic cloves, separated (unpeeled)
  • • 8 ounces ripe Brie cheese, rind removed, room temperature
  • • 2 ripe Hass avocados, pitted and peeled
  • • 1/4 teaspoon cayenne pepper
  • • Zest and juice of 1medium lime

For the green sauce

  • • 3/4 cup packed cilantro leaves
  • • 3/4 cup packed basil leaves
  • • 1/2 cup green raw pistachios or pepitas, toasted
  • • 5 tablespoons extra-virgin avocado or olive oil
  • • 1 1/2 teaspoons red-wine vinegar
  • • Salt and freshly ground pepper to taste
  1. Preheat oven to 350 degrees F. Heat oil in a heavy small ovenproof skillet over medium heat. Add garlic and toss to coat. Transfer skillet to oven and bake garlic until knife pierces centers easily (about 20 minutes). Cool slightly and peel. Toast pistachios until slightly browned and fragrant; cool.
  2. Transfer garlic to a bowl and mash with fork; add Brie, avocado, lime juice and zest and cayenne pepper; stir until smooth and well combined.
  3. Place cilantro, basil and pistachios in a food processor; add oil, vinegar, salt and pepper to taste; puree and then using a rubber spatula, fold into the garlic, Brie and avocado mixture, leaving a trace of the green sauce. Serve chilled or at room temperature.

Goat Brie and Mushrooms

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brie_mushrooms

  • 1 Tbsp olive oil
  • 8 oz sliced crimini mushrooms
  • 1 roughly chopped garlic clove
  • 2 Tbsp red wine
  • 1 Tbsp fresh thyme
  • 1/2 lb. Brie wedge

Preparation:

Preheat the oven to 375

Put the wedge of Brie on a cookie sheet or piece of foil. Warm in the oven until the edges are soft and melting, about ten minutes.

While the Brie is warming, put olive oil in a saute pan over medium heat.

Add mushrooms, stirring occasionally until soft, about five minutes.

Add garlic, wine and thyme. The wine will reduce and be absorbed by the mushrooms. When this happens turn the heat to low. Salt and pepper to taste.

Take the warm brie out of the oven. Spoon the mushroom mixture on top. Serve with slices of baguette.

POT STICKERS SORTA / EGG ROLLS

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Inerds:

1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro

Saute in olive oil until yummy!

Wonton Wrappers / Egg Roll Wrappers 

Ingredients:

  • 1 egg
  • 3/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/3 to 1/2 cup water, as needed
  • Extra flour as needed

Preparation:

Lightly beat the egg with the salt. Add 1/4 cup water.Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).

Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.

Roll the inerds in the outders and bake in oven at maybe 400 degrees for about 20 min?  I just throw them under the broiler and let it rip, pulling them out when they are a little brown in 20 min.

Make a dippin sauce with soy sauce and honey mixture.

OTSU

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Soba NoodlesSOBA NOODLES REQUIRE LOTS OF RINSING AFTER COOKING OR WILL TASTE AWFUL.  MAKE SURE THE WATER RUNS CLEAN AND CLEAR.  RINSE GENTLY SO AS NOT TO BREAK!!!

*Buy at Kroger for best prices on all items!  Whole foods and others are way more expensive for the exact same brand organic products.  My Kroger has a large-ish organic area, as do many stores these days, and they are way way way less expensive than any other store.  Soba noodles are approx. $3.25 for a pkg. at K where they are 4-5 dollars at organic stores. And I could go on and on….

For the dressing:

Grated zest of 1 lemon

1-inch cube fresh ginger, peeled and grated

1 tablespoon honey

3/4 teaspoon cayenne

1 tablespoon freshly squeezed lemon juice

1/4 cup unseasoned brown rice vinegar, or apple cider vinegar

1/3 cup shoyu sauce  (shoyu means soy in Japanese)

2 tablespoons toasted sesame oil

For the rest:

12 ounces dried soba noodles

12 ounces extra-firm tofu

1/4 cup chopped fresh cilantro

3 green onions, thinly sliced

1/2 cucumber, peeled, cut in half lengthwise, seeded and thinly sliced

1 small handful of cilantro, chopped

1/4 cup toasted sesame seeds for garnish

 

Cook the soba in plenty of rapidly boiling salted water just until tender

Braise the tofu in a dry nonstick (or well seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side.

Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.

In a large mixing bowl, combine everything.  Add toasted sesame seeds to garnish.

Change it up:  Add a few tablespoons of peanut butter, some garlic, and leave out the tofu.  Thai Babi!

 

Quinoa Avocado Spinach Salad with lemon and chickpeas

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INGREDIENTS1-2 cups cooked quinoa1 can garbanzo beans, drained and rinsed

2 avocados, peeled and diced

1 cup cherry tomatoes

2 cups of spinach, washed and dried

1 bunch of cilantro, washed and chopped finely

1/4 cup of red onion, diced very small

2 small cloves of garlic

DRESSING INGREDIENTS

Juice of two lemons

Zest of one lemon

2 teaspoons dijon mustard

2 teaspoons olive oil

1 teaspoon agave nectar (I sometimes used honey instead)

1/2 teaspoon cumin

salt and pepper to taste

Portabella Mushroom Burger 

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Portabella Mushroom Burger

Ingredients

  • 4 portobello mushrooms, stems removed
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil, divided
  • 1 cup sliced white onion
  • 2 oz soft goats cheese
  • 1 on-the-vine tomato, sliced
  • 2 cups field greens
  • 4 tsp Dijon mustard
  • 4 whole-wheat burger buns

Instructions

  1. Preheat the grill.
  2. Take a large ziploc, and place mushrooms in the bag, add the balsamic vinegar and 1 tablespoon of olive oil, and seal bag. Shake the bag until the mushrooms are coated in the vinegar and oil. Let sit for a few minutes while preparing the other ingredients.
  3. Heat a non stick pan over med-high heat. Add oil, let heat for 30 seconds, add onions, lower heat to medium, and cook, stirring often, until onions are soft and browned.
  4. Remove mushrooms from ziploc and place on the heated grill, round side up. Let cook for 2-3 minutes.
  5. Meanwhile, slice tomato, and wash lettuce, and prepare other preferred garnishes.
  6. Turn mushrooms over so they are flat side up, top with goats cheese (1/2 oz each) and caramelized onions. Continue to cook for 3 more minutes. Remove from grill.
  7. Using whole wheat buns, assemble burgers.
  8. Enjoy!

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ImageWhite Bean & Artichoke Spread – serves 6 to 8

  • 1 14-ounce can artichoke hearts packed in water, drained
  • 2 14 ounce cans cannellini beans, rinse and drained
  • 1/2 cup cornichons (gherkins)
  • 2 cloves garlic, peeled and smashed
  • 1/4 cup parsley, loosely packed
  • 2 tbsp. low fat mayonnaise – I use Duke’s
  • a pinch of red pepper flakes
  • salt and pepper, to taste
  • chives or other fresh chopped herbs, to garnish

– In a food processor, combine the artichoke hearts, beans, cornichons, garlic, red pepper flakes and parsley. Pulse 10 or so times to chop up the ingredients. Add in the mayo and pulse until desire texture. Season with salt and pepper. Sprinkle with chopped herbs if you want as a garnish.

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ImageCUCUMBER & CHICKPEA SALAD. Salad 3 tbsp. olive oil; 1 (16 oz.) can Garbanzo Beans, drained; 1/2 c. tomato, chopped; 1/4 c. red onion, minced; 1 rib celery, sliced; 1 cucumber, chopped; 1 tsp. garlic, minced; 2 tbsp. fresh dill, chopped; 1 1/2 tsp. red wine vinegar; 1/2 lemon, juiced; 1/2 lime, juiced; black pepper; 1 tbsp. fresh parsley, chopped Heat 2 tbsp. of oil in a sauté pan over med. heat. Stir in beans, cover, turn off heat. Set aside. Gently toss all. Top with parsley.

Wendy’s White Bean Soup

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White Beans, onion, carrot, garlic, oregano, bay leaves, salt, pepper, vegetable broth.  First saute the onion and garlic and carrot bits. Add everything else.  I add some liquid from cooking the white beans (dry beans soaked overnight, then cooked for about 4 hours in water), along with vegetable broth, to make it soupy.  Cook this combination of stuff together for an hour or so, and let it meld together.  Tasty.

Wendy’s Kidney Bean Stew Recipe (Best You Ever Had) Yep.

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Chop up/dice/mince/etc. all of the stuff below and throw into a crock pot or two for a large batch of beans.  I soak beans overnight and add to the pot after the veggies/herbs/spices and a cup or two of water have cooked and softened for about 1hr in the crock (stirring occasionally).  Add beans and about 2 cups more water and cook everything together for a few more hours.  Best I’ve ever eaten, if I do say so myself.  Throw some sour cream on top.  Just do it.

Bag of dry kidney beans (soaked overnight, drained and rinsed)

potatoes (six russet) (chopped)
onions (2 big) (chopped)
head of celery (chopped)
2 green peppers (chopped)
fresh garlic (many cloves) (minced)
fresh parsley (big bunch chopped)
bay leaves 3-4
chili powder (1Tbsp)
cayenne powder (1/4 tsp)
Allegro hickory smoke flavor (dolup)
Louisiana hot sauce (Couple Dolups)
***Fill a bowl and slap a dolup of sour cream on top.

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Popular hurricane-proof designs tend to feature building materials like metal and concrete, elevated living areas and dome-like shapes. An ancient architectural form, Domes are utilized in everything from igloos to the Sistine Chapel because of their inherent strength and ability to repel the full force of wind.

From Estately Blog

What about perpetual motion in outer space?

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It is the only way to separate most friction from the equation.   Would we be able to create cleaner/cheaper power for the world by space generators?  Probably, but then enemies could easily knock them out of commission.  After all, no one has dominion over outer space-    YET.

Puzzle #2 – Perpetual Motion

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Totally thought of this already, but friction still exists, along with gravity. If only we could separate them???

Conversation of Momentum

Behold! The solution to the world’s energy crisis!

The red boxes, strapped to the conveyor belt, are hollow and float in water. The green wheels are almost frictionless and the valves allow boxes to enter and exit the container on the right without spilling any of the precious fluid it holds.

Question: Should I take out a patent!?

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