There are some days you just want a small taste of chocolate. Since the 72% Cacao chips by Simple Truth are nice for making a healthier chocolate chip cookie, there will be less guilt for my cookie loving friends. Oh, and these are made without eggs too.
I also wanted the full fiber, vitamin E, and nutrients provided by the fresh milled whole grain. Hopefully my gluten free friends will remember I use 1/2 cup almond flour and 1/2 cup of arrowroot flour with 1 tsp xanthan gum for a gluten-free version.
Although, I didn’t get to taste these cookies because I’m detoxing from sugar this month, my best taste tester, said “These are really good.” I don’t get “really” good very often… so take that however you like.
God is faithful to give us just what we need, while not giving too much for a big ego.
Here is what you need to get started for these Vegan Coconut Chocolate Chip Cookies
¼ Tsp. Salt
¼ cup coconut oil melted
1 1/4 Cups of fresh milled whole grain flour (or 1 cup unbleached flour)
½ Cup unsweetened coconut flakes
½ Cup 72% Cacao Chocolate Chips
¼ Cup Unsweetend Vanilla Almond Milk
1 Tsp vanilla
¼ Cup Sugar plus one scoop pure stevia*
¼ Cup Vanilla almond milk
Preheat Oven to 350 degrees. In a small bowl combine the flour and salt. In a separate bowl combine the melted oil, milk, vanilla, sugar/stevia. Whisk until well combined. Add the flour mixture, coconut flakes, and chocolate chips.
Use a small teaspoon or cookie scoop to place 10-12 dough balls onto an ungreased cookie sheet. Bake 10-12 minutes or until golden brown.
**a Scoop of Stevia looks like this:
Crispy Low Sugar Lemon Cookies
The fresh smell of lemons reminds me of warm summer days and lots of sunshine! I think I’ll bring a little of that sunshine into my baking today. Since I also want to make my hubby some healthier snacks for work (to keep him out of the vending machines!) lemons are making this cold winter day brighter. Another plus is this simple recipe only makes a small batch of crispy low sugar lemon cookies. It’s ideal for one or two people.
Although he is not getting too many cookies, he’ll have enough to enjoy a couple after his lunch each day. The benefits of this recipe come from using the fresh milled whole grain with vitamin E, fiber, fatty acids, and B vitamins. The low sugar content, combined with extra fiber and protein in the whole grain, decreases a spike in blood sugar. That’s important for him and anyone else trying to maintain a healthier lifestyle.
Surprisingly, the bitterness of stevia is lost when combined with the sugar. It’s a win-win situation…for him, anyway. He’s not too fond of stevia. So, this may also be a nice trick for anyone who dislikes sugar substitutes.
However, I prefer the stevia in very small amounts in baking because it comes from a plant. Although highly processed, at least it is not artificially made from chemicals.
You really can’t beat six ingredients either!
Fresh milled flour and fruit makes me feel extremely blessed to have access to so much provision. I appreciate the thoughtfulness of our Creator and I’m always reminded what God puts in the garden is good.
Did you know Isaiah says He looks from His dwelling like clear heat in sunshine? The smooth poetry of scripture comes from the best…the author of life Himself.
All you inhabitants of the world, you who dwell on the earth, when a signal is raised on the mountains, look! When a trumpet is blown, hear! For thus the Lord said to me: “I will quietly look from my dwelling like clear heat in sunshine, like a cloud of dew in the heat of harvest.”
I pray you enjoy His word today alongside a crispy low sugar lemon cookie or two.
God Bless you!
Crispy Low Sugar Lemon Cookies
1 1/4 Cups Fresh Milled Flour (or 1 cup unbleached)
1 Lemon
1/4 Tsp salt
1/4 Cup Organic Sugar plus 1 scoop pure stevia
1/4 Cup Butter or Coconut oil
Preheat oven to 350 degrees
Combine flour and salt and the zest of the lemon in a small bowl and whisk until well combined.
In a separate bowl, add the scoop of stevia to the sugar and whisk it well. Carefully peel the lemon and remove the seeds, saving as much of the juice and pulp as you can.
Puree the lemon in a food processor or mash it in the sugar with a fork until well blended using the pulp and the juice. Add the flour and mix well.
Use a small teaspoon or cookie scoop to make 10-12 one inch dough balls and place onto an ungreased cookie sheet 1-2 inches apart. Bake for 10-12 minutes or until golden on the edges.
Peanut Butter & Chia Oat Bars
Peanut butter & chia oat bars are something I make for my hubby’s snacks. They are dry like a granola bar, and slightly crunchy. I saw a similar recipe in Bread Becker’s cookbook as I was looking for some bars to make with the fresh milled whole wheat.
Although, this recipe is completely different, theirs gave me inspiration… I use the fresh milled whole grain but add oats, pumpkin, chia, and hemp seeds. They are rich in good omega 3 fats and also low sugar.
Benefits of Peanut Butter & Chia Oat Bars
Benefits of these bars are the high protein, high fiber, and as previously mentioned omega 3 fat. With this lusciously crunchy combination, these peanut butter bars will satisfy a hunger craving until suppertime. A 2-ounce bar has 2.5 grams of fiber, 175 calories, 5 grams of protein.
Chia seeds are rich in calcium, zinc, and phosphorous. They also have a good amount of omega 3 fat, protein and fiber. Plus, they’re so tiny you won’t notice anything but the slight crunch they add to these peanut butter bars. Their partner in these peanut butter and chia oat bars is hemp seed hearts. A source of complete protein, more omega 3, vitamin E and potassium.
Pumpkin Seeds are a good source of magnesium, manganese, and antioxidants. A rich source of antioxidants taken in our snacks help reduce inflammation and feed our cells what they crave…nutrients! Nutrients that help maintain bone, heart, and muscles. They are also well known for their prostate support. God’s thoughtfulness is evident in the things created to nourish and sustain us!
Peanut Butter & Chia Oat Bars
1 Cup Organic Oats
1/2 Cup Fresh Milled Soft Wheat (or ground oats)
1/2 Cup Organic Extra Virgin Olive Oil (Plus 1 Tbsp to coat baking dish)
1/2 Cup Coconut Sugar plus 1 scoop stevia (Stevia is optional)
1/4 Cup Pumpkin Seeds (Hulled)
1.4 Cup Chia Seeds
1/4 Cup Hemp Seed Hearts
1/2 Cup All-Natural Peanut Butter
1/2 Tsp. Salt
2 Large Eggs
1 Tbsp. Maple Syrup or Honey
Preheat oven to 350 degrees
Use a few drips of the Tbsp. of olive oil to spread into a 9×13 baking pan, then line with parchment paper, and grease the paper with the remaining oil. This helps pull the bars out to cut when they are cooled.
In a large bowl add the eggs, sugar (for more sweetness you can add the stevia), salt and oil; whisk well.
Add the dry ingredients, oats, seeds, and flour. Mix well until combined, this will be thick and gooey.
Spread it out evenly in the 9×13 pan and drizzle with honey or syrup. Place in the oven to bake for 30-35 minutes or until brown and toothpick comes out clean. This makes about 12 2-ounce bars.
Devotion
I will give thanks to the LORD with my whole heart; I will recount all of your wonderful deeds, I will be glad and exult in you; I will sing praise to your name, O Most High.”
Psalm 9:1-2 EST
When I read about the macro and micronutrients in the grains and seeds God provided, I think of the Psalmist with his praise. Rejoicing in the little things is worship, my friend. God sees and He knows when we appreciate every little thing, He does to give us strength for each day. In our culture, these things are at our fingertips. May we recount all of His wonderful deeds!
I pray you are given stamina today with your choice of nuts and seeds. Maybe combine them all together in a peanut butter & chia oat bar for some added energy! Whatever you choose, know He is with you today and every day. God bless you!
Spinach & Turmeric Eggs on English Muffins
I love the flavor of fresh turmeric root shredded on any dish for flavor and spice, especially eggs! So early this morning when the sniffles and cough become more intense, I decided to put a double dose on my eggs. The results…Spinach & Turmeric Eggs on Multigrain English Muffins.
It’s easy and delicious!
The turmeric can be found at a Wholefood store or ordered from a reputable supplier. I went to Etsy and found some to propagate for future use and some to eat fresh now. From the research I’ve seen, it takes this root about eight months to form good rooters. I’ll try to be patient, and start them indoors, since I don’t live in a beautiful tropical climate.
Healthier brands of English Muffins can be purchased at your local grocery store, or you can make your own. I prefer to make my own with fresh milled whole grain, but you do what works for you.
All you need is a couple of free-range eggs
1 tbsp organic extra virgin olive oil
2 tsps. fresh grated turmeric root and ground black pepper
2 tsps. fresh chopped (or dried) oregano
1 tbsp of sunflower seeds
1 tbsp of plain yogurt
1 whole grain English muffin
1/2 Cup fresh spinach.
Heat the skillet, add the oil and spices, eggs, and then sunflower seeds.
Toast your muffin, add the yogurt (some onion powder and more pepper) then the fresh spinach. Top with the eggs and seeds.
You’ll get roughly 422 calories, 25 grams of GOOD fat, 18 grams of protein, 4 grams of fiber, and a good portion of your potassium and magnesium for the day. Plus, a good portion of pain fighting, and anti-inflammatory properties found in the spices!
Spinach & Turmeric Eggs on English Muffin
Benefits of Turmeric
Turmeric root is so amazing! Zesting the root into your oil as you begin to sauté eggs or veggies opens makes it more available for use in your cells. I did not know this spicy herb was fat-soluble until today. Also, a very wise Indian friend of mine told me to also “always” add black pepper to help absorb its healing and anti-inflammatory properties.
If reducing arthritis pain is not enough to make you enjoy turmeric regularly, how about its anticancer effects? Or maybe the eighteen studies verifying its use to improve skin issues like dermatitis, photoaging, and psoriasis (1)? I’m all in for this tasty herb’s powerful benefits and in wonder anew at God’s magnificent plan to provide exactly what you and I need daily!
Devotion
God’s timing is always perfect. I may not realize it until much later, but after situations resolve, and I look back at what took place, I see Him there. I see what He prevented, and I see the wisdom in what he allowed. I know whatever happens is eventually for my good.
To this end we always pray for you, that our God may make you worthy of his calling and may fulfill every resolve for good and every work of faith by his power, so that the name of our Lord Jesus may be glorified in you, and you in him, according to the grace of our God and the Lord Jesus Christ.
Oh, the awe and wonder of looking back and remembering the encouragement from others. Most importantly, those powerful prayers! Emotions are not as tender and the hurt not as new as time passes and faith pulls us through. May God continue to make us worthy of his calling and fulfill every resolve for good.
I pray you get encouragement from His word today! And I hope you begin making this Spinach & Turmeric Egg on an English Muffin a part of your daily defense against chemicals and disease!
Vaughn AR, Branum A, Sivamani RK. Effects of Turmeric (Curcuma longa) on Skin Health: A Systematic Review of the Clinical Evidence. Phytother Res. 2016 Aug;30(8):1243-64. doi: 10.1002/ptr.5640. Epub 2016 May 23. PMID: 27213821.
Avocado & Watercress English Muffin
A sourdough, fresh-milled English muffin filled with watercress, egg, and avocado is an extra special treat for a cool winter morning…well really, any morning. However, these muffins do take a little tender loving care, so I do them on my preparation day.
The flavor and texture of these whole grain English Muffins is so good, it is worth the additional work. To get ready ahead of time, I use my Betty Crocker cookbook to find a sourdough starter. I used 2 cups of fresh-milled hard wheat flour, 2 1/2 cups warm water, 2 teaspoons yeast, and 1 tablespoon of sugar. I mixed this well in a 2-quart mason jar then covered it with a paper towel and screwed on the rim. The next day, there was some thick alcohol smelling liquid on the top, I learned this is called “hooch”.
Great…some sites said it’s harmless and just stir it in, while others said, pour it off. The first ten days I stirred it in and did not see a good rise in my rolls or my first batch of English muffins. So, on the second round, I began a new starter and poured off the hooch each day. The Betty Crocker recipe did not say to feed it daily, so I did not add flour or water the first seven days, I just stirred it two-three times each day.
Mind you this process takes seven to ten days, so if you don’t have that kind of patience, find a good quality English muffin at your local grocery store…preferably one without “enriched bleached flour, Calcium Propionate, Calcium Sulfate, Ammonium Chloride, Fumaric Acid, or Soybean Oil…..oh, and good luck with that while you’re searching!
You see now, why I value making my own!
Dave’s Killer Bread-organic English Muffins will pass the additive test and cost around $5.50. Also, there is Simple Truth Organic English Muffins for $3.99.
However, if you’re up for the challenge and you are having a bread making day, go for this recipe from Breadbecker’s , because it’s delicious! However, I use water in my starter, not milk. When they are done, I store all ten of them in the fridge and eat one every day!
Avocado & Watercress English Muffin
Today, I’m frying up one egg, applying half of an avocado, and a 1/2 cup of fresh watercress to make this delightful breakfast. That’s all there is to it, getting the dough down is the fun part.
If you are cutting calories or fat, you can omit the olive oil and use just a smidge of oil on a hot cast-iron surface, this will save you about 100 calories. I use a very small amount of olive oil to fry my eggs and I’m careful not to let the temperature get above 350 degrees, so it doesn’t become a trans-fat, as some researchers claim.
Benefits
This power-packed breakfast will provide around 474 calories (with the oil), 14 grams of heart-healthy fat, 5 grams of fiber, and 6 grams of protein. Not only that, but you’ll have a decent start to your B vitamins, C, E, and trace minerals calcium, magnesium, zinc, and selenium.
Sign me up for some intentional eating! I know what God puts in the garden is good! He is faithful to provide exactly what we need when we need it. Doesn’t that make you have a better start to your day alongside a Avocado & Watercress English Muffin?
Avocado & Watercress English Muffin
1 Whole Grain English Muffin
1/2 or 1 cup Fresh Watercress (or dark leafy greens)
1 Tbsp. Plain Greek Yogurt
1 large Egg (Poached/fried or however you like it)
1/2 tsp Onion Powder
1/2 Fresh Cut Avocado, diced
Heat your skillet and prepare your egg
Toast your Whole Grain English Muffin and set aside.
Wash and dry your watercress. Place on your English muffin and sprinkle with yogurt and onion powder, add the egg and the diced avocado and enjoy!
Devotion
When I think about how important dough was to ancient people, I have a new respect for the saying, “bread of life”. During the famine of Jacob’s day he prepared gifts of almonds, a little balm and a little honey, gum, myrrh, and pistachio nuts (Gen 43:11). They had food, and they still had their flocks and herds. It was grain they lacked. Jacob heard about Egypt having grain and sent his sons to get it. When they ran out, it was a matter of life and death.
The seven years of plenty that occurred in the land of Egypt came to an end, 54 and the seven years of famine began to come, as Joseph had said. There was famine in all lands, but in all the land of Egypt there was bread. 55 When all the land of Egypt was famished, the people cried to Pharaoh for bread. Pharaoh said to all the Egyptians, “Go to Joseph. What he says to you, do.”
56 So when the famine had spread over all the land, Joseph opened all the storehouses and sold to the Egyptians, for the famine was severe in the land of Egypt. 57 Moreover, all the earth came to Egypt to Joseph to buy grain, because the famine was severe over all the earth.
Dough is offered in the sacrifice to God as well. The grain offering is mentioned 131 times in the Old Testament. “
Numbers 15:20 says “Of the first of your dough you shall present a loaf as a contribution; like a contribution from the threshing floor, so shall you present it.“
We can appreciate the importance of this nourishing substance as a gift from God and to God as we partake each day. Even as a special place deep in our hearts remembers the spiritual bread of sacrifice in the presence of Jesus, our Lord.
A Spelt & Walnut Breakfast Bowl may be just what you need to calm your gut and get some fantastic energy for the day. Since it provides a good source of magnesium, manganese, vitamin K, 5.5 grams of protein, and 3.9 grams of fiber in every cup, this ancient grain was meant to satisfy.
Besides, this is just another dish showing how tenderly God planned for you and I to thrive. So, while you’re feeling well cared for, add some fresh fruit, walnuts, and plain yogurt to this bowl of nutty deliciousness. You’ll have a mineral packed breakfast giving you quality, heart-healthy Omega 6 fat, protein, and gut healing bacteria.
To prepare for this dish ahead of time, all you have to do is find some spelt berries. They are usually available in your local grocery store. I place 1 cup of them in a medium saucepan with 2 cups of fresh filtered water. I add 1/2 tsp salt, bring to a boil, and simmer 15 minutes. I then turn off the stove and let it set 30 mins. When it has soaked up some of the water and the berries are fully hydrated, I drain and set it aside.
To make my breakfast bowl, I take 1 cup of this nut-like grain and add 1 tsp cinnamon, 2 Tbs. plain yogurt, 1 tbs. walnuts, and 1/2 cup fresh fruit. Yum!
Devotion
Isaiah says about the farmer who levels the surface of the ground:
Does he not plant wheat in its place, barley in its plot, and spelt in its field? His God instructs him and teaches him the right way.
Isaiah 28:25b,26
The prophet explains God’s plan to plant, preserve, and prepare the grain. A system that protects it from disease and spoiling. And even the instructions on how to make it into bread. His plan is wonderful and his wisdom, indeed…magnificent! You and I can rest in His promises today, they are never-ending.
By the way, if you don’t have a hand mill, try boiling it and eating it as a porridge. Something like this Spelt & Walnut Breakfast Bowl, because that works too!
Kale & Walnut Sweet Potato Skins
Two of my favorite vegetables pair up well together for this easy Kale & Walnut Sweet Potato Skin appetizer. Sprinkled with a little garlic powder, the slightly bitter kale makes a nice contrast of to the sweet potato. Add the crunch of walnuts and some fresh grated Romano cheese and you have a delightful… and healthy, appetizer.
Benefits of Kale/Sweet Potatoes/Walnuts
Although kale is known for its polyphenols and antioxidant activity, most of the nutrient value is lost in cooking. This is why it is so important to eat fresh fruits and vegetables daily in addition to our cooked favorites. The good news for this particular vegetable is the retention of beta-carotene; it only loses about 5% (1).
Sweet potatoes are also a good source of beta-carotene. So, when converted to vitamin A, this dish helps your immune system by fighting free radical damage. It also provides protection for your vision (2). Topping the dish with a few walnuts adds crunch and heart-healthy, cholesterol lowering benefits!
Devotion
The importance of keeping our vision protected with vitamin rich foods is just as important as keeping their value in spiritual discernment. The eyes take in so many messages! For instance, images of good and evil, as well as beauty and darkness. If we are not careful and do not protect what our eyes are subject to, we are susceptible to lowering our standards.
The eye is the lamp of the body. So, if your eye is healthy, your whole body will be full of light,but if your eye is bad, your whole body will be full of darkness. If then the light in you is darkness, how great is the darkness!
The unbiblical practices occurring all around us make us immune to certain acts that are not honoring to God. May be cling to the biblical principles that hold our lamp up high and shine a light in the darkness. I hope you enjoy nourishing both your physical eyes and spiritual eyes today!
You can start with this Kale & Walnut Sweet Potato appetizer as you read your devotions. Remember, what God puts in the garden is good!
Kale & Walnut Sweet Potato Skins
6 Medium Baked Sweet Potatoes
2 Tbsp. Organic Extra Virgin Olive Oil
2 Cups Chopped Fresh Kale
1/4 Cup Finely Chopped Walnuts
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
2 Tbsp. Fresh Grated Romano or Parmesan Cheese
1/4 Tsp. Salt and Pepper
Preheat oven to 350 and bake sweet potatoes
Once they are baked and cooled, slice them evenly down the middle and take a spoon to scoop out a small amount of the middle. Keep the excess for stews, sauces or breakfast pancakes.
Brush each sweet potato skin with the olive oil, sprinkle with the salt and pepper and half of the onion and garlic powder.
Finely Chop the kale and season it with the remaining onion powder, garlic powder, salt and pepper. Divide the mixture over the 12 skins.
Sprinkle the walnuts over them as well, and then grate fresh parmesan over them.
Bake at 350 until heated through and cheese is melted, about 10 minutes.
Sikora E, Bodziarczyk I. Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked. Acta Sci Pol Technol Aliment. 2012 Jul-Sep;11(3):239-48. PMID: 22744944.
Sun, M., Lu, X., Hao, L., Wu, T., Zhao, H., & Wang, C. (2015). The influences of purple sweet potato anthocyanin on the growth characteristics of human retinal pigment epithelial cells. Food & nutrition research, 59, 27830. https://doi.org/10.3402/fnr.v59.27830
Pumpkin Pecan Scones
Anyone who knows me, knows I LOVE to make scones! So, I consider fall the perfect time to adapt my favorite biscuit recipe to make some belly pleasing pumpkin pecan scones.
These slightly sweet biscuit-like treats are perfect for a brunch or taking to a neighbor when they are mourning the loss of a loved one. A perfect way to show you care and are there for them! The also have a few health benefits.
Benefits
Pumpkins are rich in antioxidant and vitamins that help us maintain function at the cellular level. For instance, according to twenty two meta analysis studies, vitamin A and beta-carotene found in pumpkin may help ward off cataracts (1).
Whole grain freshly milled wheat will provide B vitamins and protein.
Pecans are a good source of monosaturated fat—the GOOD fat—to help with skin and brain function. Moreover, pecans contain a decent amount of magnesium, copper, manganese. Minerals that are necessary to decrease inflammation and repair cells (2).
So, enjoy this low sugar, antioxidant rich Pumpkin Pecan Scone Recipe to add a little disease fighting power to your day.
Pumpkin Pecan Scones
2 Cups Unbleached Organic Flour
1 1/2 Tsp. Pumpkin Pie Spice
3 Tsp. Aluminum Free Baking Powder
1/2 Tsp. Salt
1/2 Tsp. Cream of Tartar
1 Tbsp. Sugar
1/4 Cup Finely Chopped Pecans
3/4 Cup Pumpkin Puree
1/4 Cup Organic Extra Virgin Olive Oil
Topping
2 Tbsp. Melted Butter
1 Tbsp. Maple Syrup
Preheat oven to 425
Combine all dry ingredients: flour, spices, baking powder, salt and cream of tartar
Add the pumpkin puree and oil then softly knead on a flat surface until combined, just a couple of minutes.
I roll my dough into a log and cut into triangles, your shape yours however you want.
Bake 10-12 minutes until golden brown
While the scones are baking, combine melted butter with maple syrup and when they come out of the oven, brush each scone with the maple butter mixture.
Devotion
Finally, brothers, rejoice. Aim for restoration, comfort one another, agree with one another, live in peace; and the God of love and peace will be with you.
It’s hard to think of rejoicing for my friends who are losing loved ones daily. However, we can comfort one another in hope of being reunited some day. For we know the God of love and peace will be with us and these ole earthly bodies will be restored on the day of redemption.
In the meantime, my friend, enjoy what God puts in the garden to give you energy and strength…it is so good!
Wang A, Han J, Jiang Y, Zhang D. Association of vitamin A and β-carotene with risk for age-related cataract: a meta-analysis. Nutrition. 2014 Oct;30(10):1113-21. doi: 10.1016/j.nut.2014.02.025. Epub 2014 Mar 12. PMID: 25194611.
Alasalvar, C., & Bolling, B. (2015). Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects. British Journal of Nutrition,113(S2), S68-S78. doi:10.1017/S0007114514003729
Creamy Asparagus & Squash Soup
The weather is changing with cooler nights and breezy no humid days! It’s time to do my happy dance. Fall weather is also the time to make soups. A creamy asparagus and squash soup is on my mind so I can load up on some nutrition and antioxidants.
Benefits of Asparagus & Squash Soup
Asparagus helps fight the big buzz word INFLMATION, it’s rich in anthocyanins that reduce this pesky irritant to our cells. It also protects the lining of our blood vessels, and our joints. Asparagus protects liver cells from toxic substances too. (1) It’s also carrying some significant anti-cancer properties! (2) I’ll take all the protection I can get in this battle for life in our environment of pesticides, fertilizers, irritants, pollutants, colorings, flavorings, and preservatives.
All the more reason to avoid the canned and boxed soup mixes and make your own. We are harvesting potatoes and a few summer squash this week too. So, I came up with a no dairy, simply creamy asparagus and squash soup from our garden to you. The best part is, it can be ready in 30 minutes.
Creamy Asparagus & Squash Soup
2 Medium Organic Potatoes
1 Small Onion, chopped
2 Stalks Celery, chopped
2 Cloves Garlic, Chopped
1 Bundle Fresh Chopped Asparagus
1 Medium Yellow Squash, chopped
2 Tbsp. Fresh Oregano (1 if dried)
2 Tsp. Onion Powder
1 Tsp. Salt and Pepper to your taste
2 Cups Unsweetened Almond Milk (or milk of your choice)
In a large soup pot place your washed, peeled and chopped organic potatoes. Cover with four cups of water and bring them to a boil, then add the onions, garlic, and celery.
Keep an eye on the water level, I add a cup here and there as it boils down and the vegetables become tender. So, I added at least 2 more cups of water. Once the vegetables were tender (about 20 min on med/high) I mashed the potatoes and added the spices.
Now, you're ready to add your chopped asparagus, yellow squash, and almond milk. Simmer another 10 minutes until these are just tender, (I like mine to remain a little crisp, but you do what you like).
You’ll have over 40% of your RDA of B6, natural folate, and Vitamin K1, over 20% of your vitamin C, E, and B1, while getting a good start to over 15% of RDA for magnesium, selenium, and calcium. Therefore, I hope you enjoy it alongside your cool fall weather this week!
Devotion/ Spiritual Food
I am forever impressed with God’s goodness and provision for us in the garden! Every time I look at the amazing benefits of what He placed in food I think about His mighty love and thoughtfulness. He also provided a way for us spiritually in the presence of his son, Jesus. He says,
“It is the Spirit who gives life; the flesh is no help at all. The words that I have spoken to you are spirit and life.
John 6:63-64 ESV
The metaphor in John chapter six that Jesus is describing to his disciples is the one of himself being the bread and body coming down from heaven. He will offer himself as a living sacrifice for all mankind. Of course, they are not partaking physically of his flesh, but understanding and internalizing the concepts of believing He is fully God and fully man. It was hard for the people of Jesus’ day and in ours. I pray all doubt is erased as we are encouraged by the amazing proof of His love through the properties of food. Moreover, the evidence of Him in creation and through His Son, Jesus.
When I’m stuck in my house and want a pizza I have to see what is available for ingredients. Today there is a package of Adel’s Chicken Apple Sausage and mozzarella in the fridge. There is also can of tomatoes, some onions, and kale from the garden. Good enough! Dave and I will have a Chicken & Kale lover’s Pizza in no time.
I did a little investing towards the flour for this pizza. You, of course, use what is available to you. But I’m totally into grinding my own whole grain kernels and milling freshly grained wheat! Using this method, there is no fortified processing or enrichment necessary. What God put in the grain is still in tact and ready to nourish this body. Plus it is not bleached and sitting on a shelf becoming rancid.
100 grams of soft white kernel (whole grain) wheat is quite nutritious too! It provides a good sources of zinc, potassium, manganese, thiamin, niacin, and folate. Check out the nutrition facts here. Put this whole wheat together with some nitrate and nitrite free sausage, top with some fresh kale and onions, and yum this Chicken & Kale Lover’s Pizza becomes an easy delicious and nutritious pizza.
Chicken and Kale Lover’s Pizza
2 Cups Fresh Milled Whole Grain Flour
1/4 Cup Organic Extra Virgin Olive Oil
1/2 Tsp Garlic Powder
1 Tsp Onion powder
1/2 Tsp Salt
Crust
Topping
2 Links Adel's Chicken Apple Sausage Chopped
1 Cup Fresh Chopped Kale
1/2 Cup Fresh Chopped Onions
1 15 oz can Diced Basil, oregano, garlic tomatoes
1/2 Cup Fresh Mozzarella
Preheat oven to 400
Crust: Combine the flour, spices, and mix well. Add the olive oil and mix until crumbly, add 1/2 cup hot water to this and mix onto surface until well combined. Roll out the dough onto a stone pizza pan and bake 10 minutes. Remove from the oven to add toppings.
I puree the tomatoes in my bullet and strain all the water out (you can substitute your favorite pizza or alfredo sauce here) and spread on the partially baked crust.
I then add my chopped chicken sausage, kale, onions, and cheese.
Bake for 15 minutes until cheese is golden brown.
Enjoy!
Devotion
The beauty of nutrition in the food we eat is the plan of provision for our sustenance. Where there is evidence of a physical plan, there is also a spiritual plan. The earth opens to bear its fruits of nourishment and Isaiah reminds us the heavens open to provide spiritual renewal.
“Shower, O heavens, from above,
and let the clouds rain down righteousness;
let the earth open, that salvation and righteousness may bear fruit;
