Tag Archives: healthful snacks

Happy New Year!

raspberryvinaigrette“Good health is a crown visible only to the sick.” Years ago, Kristi’s mom quoted that to her and Kristi (a former roommate) shared it with me… and now I know (better than I used to) the meaning of the proverb! I definitely am more thankful than I used to be for any hour in which my head or neck doesn’t hurt!

I am thankful for many things… and one thing today is that I’ve had some hours in the last few days without much pain in my head or neck. Also, I am thankful that Brody now is healthier than I am. I appreciate that he helps me on my difficult days. His piano-playing is a true pain reliever for me, and he’s quite a good cook, too. What a blessing!

I am also thankful that the cold I got on Christmas didn’t develop into a lung infection (the usual route my body takes when I get a cold in December)! God was gracious to me. Ultimately, He always gets the credit for our bodies fighting off any disease, but I think I will remember this lesson learned: it’s best to go to bed and rest when I get a cold. 🙂 Extra rest and liquids certainly give my body a fighting chance.

Besides the rest and liquids, I thought I’d consider some additional remedies. Our friend, Bill, had just told me that Cold-EEZE had worked well for him this year, so I gave that a try. I had also heard that garlic has antibacterial and antiviral properties, so I decided I’d test out the theory. I bit into a clove of garlic and quickly decided eating raw garlic would be an acquired taste. I nibbled along on the first clove over the course of many hours. By the second clove, I had acquired the taste… but I am still surprised at how much raw garlic resembles flaming red hot peppers for its ability to burn my mouth! Perhaps eating raw garlic will have a new application: pain relief for headaches. Or maybe it’s not so much a pain-reliever as it is a distraction… the pain from the blisters forming in my mouth distracts from the pain of my headache. Whether or not the garlic did help me fight off the cold, I don’t know for sure, but I can vouch for its amazing decongestant properties!

In order not to chase Brody or others off with my horrible breath, and also to save the garlic for recipes, I didn’t continue eating the garlic. I use it in so many recipes – from soups and appetizers to main dishes and salad dressings! Pictured here is Raspberry Vinaigrette Dressing from A Recipe for Survival (page 154). We enjoy adding a green salad with this dressing to many snacks and meals. The soup pictured below is the Meatless Minestrone (page 131) made with quinoa instead of rice pasta.raspberryvinaigrattesnack



Crackers Experiment and “TAN” Bison Chili

Since Brody feels better when he avoids xanthan gum, I keep trying to reduce the amount I serve him. This past weekend, I decided to test my theory that we could enjoy our cracker recipe without xanthan gum…. And it turned out great! You can try it out even before you buy the book since the recipe for Crackers (page 111) is included on the Sample Recipes tab on this website. I think I will no longer use xanthan gum with the Crackers recipe since it appears not to be necessary and Brody does better with less xanthan gum… and so does our grocery budget! 🙂

We also have been trying to reduce my cholesterol numbers, so I’ve been looking for sources of protein from plants. I had fun making hummus this past week as an interesting way to eat garbanzo beans with crackers and I also tweaked my award-winning chili recipe for Brody’s and my needs. In college, I modified slightly a Betty Crocker recipe for chili for a small chili cook off. My recipe was the winning entry… the prize was bragging rights for a year and no leftovers to transport home. This week, our local Sprouts Farmers’ Market had bison available, so I bought one pound for my experiment. After a little searching through my scraps of paper containing recipes from the past 20 or so years, I found my little paper from the chili cook off day! I further modified the recipe to match Brody’s needs and to increase the content of various kinds of legumes and below is the tasty result! I also started my experimentation for a gluten-free fudge brownie recipe… I’ll work a little more on that before giving you any updates.

TAN (Tasty And Nourishing) Bison Chili

1 cup dry red kidney beans

1 cup dry red beans

1 cup dry lentils

1 pound ground bison

2 cloves garlic, crushed

1 tsp salt

1 tsp cumin

1 tsp oregano

1 tsp natural unsweetened cocoa powder

4 medium tomatoes

1. Soak the legumes in separate pots for at least 8 hours and then drain, rinse and cook with plenty of water until tender. (Originally, I wasn’t planning to combine them all into the chili, so I soaked and cooked them separately. I think I will still soak and cook them separately since each kind of legume needs a different amount of time to finish cooking.)

2. Brown the bison with the garlic.

3. Add the salt, cumin, oregano, cocoa and tomatoes. Cook the mixture on medium heat until the tomatoes are nearly done, stirring from time to time.

4. Add the drained red beans and drained lentils, along with the undrained kidney beans. Heat and stir until the mixture is completely warmed.

5. The flavor improves as the chili sits in the fridge for a couple of days. This is great for getting many meals/nourishing snacks from one recipe!