Pancakes for lunch!

(My girls’ request)…
Remember my organic superseed flour that I shared with you a few days back? (Refer to my previous post). Well, here is the fruit of my labor…and I don’t mind at all giving these to my family! These ‘Super Seed Flour Pancakes’ are full of so much nutritious goodness! 
I used coconut sugar as my sweetener. It changed the color a bit, but not the flavor at all. My girls are happy campers!
#organicsuperseedpancakes

Today has been flour making day here at the homestead…

#healthyhome #preparednesstip
I have enjoyed making my own flour for years…most times almond or brown rice flour. Today I’m making my special ‘Organic Super Seed’ flour. It consists of a combination of these super seeds…Pumpkin, Sesame, Chia and Sunflower seeds. After realizing how unhealthy it was, I kicked traditional white, processed flour to the curb over 15 years ago…and have never looked back. 
Making your own healthy flour is so simple and easy, (not to mention how much money it saves you in the long run). Also, your kids will love jumping in there and helping, (my 8 year old basically took over and did a lot of the fun work herself). 
The only thing you need to make your own flour is some sort of food grinder. By the way, I use a simple little, inexpensive, Mr. Coffee coffee grinder. Coffee bean grinders have worked wonderfully for me over the years. 
Below is info on each of the seeds that I used today.
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*Pumpkin Seeds…a fantastic source of protein, phosphorus, magnesium, manganese, zinc, iron, copper, B vitamins, vitamin K and vitamin E. They also contain L-tryptophan, which promotes healthy sleeping patterns and lowers depression. High zinc levels make them a natural protector against osteoporosis. They are also the most alkaline-forming seed. According to studies, pumpkin seeds prevent calcium oxalate kidney stone formation, and significantly reduce inflammation.
*Sesame Seeds…not only are they an excellent source of copper and a very good source of manganese, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber. In addition to these important nutrients, sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage. Also, sesame seeds are proven to lower blood pressure, prevent diabetes, improve heart health, digestion and sleep, reduce inflammation, boost respiratory health, and aid in dental care. These powerful seeds improve blood circulation, detoxify the body, and eliminate depression and chronic stress.
*Chia Seeds…benefits include promoting healthy skin, reducing signs of aging, supporting the heart and digestive system, building stronger bones and muscles, and more. They’ve even been linked to helping reverse diabetes. The reason chia seeds are so beneficial is due to them being rich in fiber, omega-3 fats, protein, vitamins and minerals.
Chia seeds also contain essential fatty acids alpha-linolenic and linoleic acid; mucin; strontium’ vitamins A, B, E and D; and minerals, including sulphur, iron, iodine, magnesium, manganese, niacin and thiamine; and they’re a rich source of antioxidants.
*Sunflower Seeds…more than just a snack; they also deliver a significant amount of vitamin E to the body. They also provide us with antioxidants and carotenes, which can support the immune system of the body. There is also a moderate amount of magnesium, selenium manganese and phosphorus in sunflower seeds, while the outer shell provides dietary fiber. You can also find small amounts of zinc, copper and iron in these seeds, along with numerous B family vitamins . Sunflower seeds provide many health benefits such as promoting heart and skin health, stimulating hair growth, aiding in weight loss, lowering cholesterol, prevent certain cancers and balance hormonal levels, among others.
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There you have it! I bet you didn’t realize just how easy it is to make your own healthy flour. Replacing white flour is one of the most important changes you can do for you and your family.
Let me know if you jump in there and give it a try!

A very tasty little treat…

chickpeas
Ever heard of chickpeas, (otherwise known as garbanzo beans)? Well, I’m gonna let you in on a little secret. Roasted in the oven, chickpeas transform into a crispy, salty, savory snack. So delicious and addictive. And, they are guilt free.

Oven-roasted chickpeas are about as simple as it gets — toss with olive oil and salt, roast, eat — but there are a few key things to keep in mind.

First, dry the chickpeas as much as possible. I like to gently roll them between two clean dishtowels.

Also, don’t skimp on the olive oil. You can use less, but your chickpeas will be less crispy.

Lastly, wait to toss the chickpeas with any spices or seasonings until you pull them out of the oven, otherwise the spices have a tendency to burn and become bitter.

Ingredients
2 15-ounce cans chickpeas
2 tablespoons olive oil
1/2 to 3/4 teaspoon sea salt
2 to 4 teaspoons spices or finely chopped fresh herbs, like chili powder, turmeric, cumin, smoked paprika, rosemary, thyme, or other favorite spices

Instructions
Heat the oven to 400°F: Place an oven rack in the middle of the oven.
Rinse and drain the chickpeas: Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
Dry the chickpeas: Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
Roast the chickpeas in the oven for 20 to 30 minutes: Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
Toss the chickpeas with the spices: Sprinkle the spices over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.
Recipe Notes
Besides eating these chickpeas as a snack, you can toss them with salads or sprinkle over soup in place of croutons.

 

Vegetarian Stuffed Bell Peppers!

Stuffed Bell Peppers
Don’t you just love crockpot meals? It’s wonderful coming home after a busy day and your food be ready, hot and waiting on you!
Here’s a great crockpot recipe that I tried out from Know the Cause hosted by Doug Kaufmann. It is so delicious! My family absolutely loved it!

VEGETARIAN STUFFED BELL PEPPERS

INGREDIENTS:
5 to 6 large Bell Peppers – any color
1 can (15 ounces) Cannellini Beans – rinsed and drained
1/2 cup Crumbled Goat Cheese
1 cup Quinoa – cooked
4 Scallions – sliced
2 garlic cloves – minced
1 teaspoon Dried Oregano
Coarse Salt & Ground Pepper

DIRECTIONS:
Slice a thin layer from the base of the pepper so they stand flat. Slice off the tops just below the stem and discard the stem and chop the tops and place in a mixing bowl. Remove the seeds and ribs from the inside of the peppers.
In mixing bowl, add beans, goat cheese, Quinoa, scallions, garlic, and oregano. Season with salt and pepper. Mix to combine with a fork. Mash some of the beans with fork while mixing. Put mix inside peppers.
Place peppers standing up in the slow cooker, cover and cook on high for 2.5 to 3 hours.

I wanted to pass this on to you. Enjoy!

 

Homemade Collard Greens

Collards
I love collard greens so I thought I would take a shot at making them myself. They turned out wonderful and my family loved them! I convinced my 6 year old to at least try them. After some hesitancy, she took a bite, smiled real big and said “more please!”
We had these a few days ago and we have all been craving more of them ever since. We ate them with a crockpot of white beans. So yummy!

My collard green recipe:

*Wash and separate from stems…discard stems
*Stack leaves flat together, roll up tightly, and cut into a chiffenade…(a fancy word for cutting into strips)
*Sauté 1 diced onion, 2 minced garlic cloves, and 2 pieces of diced turkey bacon in a little butter
*Stir in collard greens
*Stir in a cup or two of chicken stock
*Cover and simmer on low for 45 minutes.
*You may need to add a little more chicken stock. Just make sure to keep checking occasionally and stirring.
*Salt and pepper to taste

This makes a wonderful side dish for a pot of beans, (especially white beans). The great thing about it is that I bought 3 big bunches of organic collard greens for $1 each…(always keep an eye out for great deals while eating organically).

 

Organic Mexican Bean Soup

Organic Mexican Bean Soup
I have had several requests that I post a bean soup recipe. We actually had this for supper this week. Let me know if you give it a try.

Organic Mexican Bean Soup

Ingredients…
1 pound Dried Pinto,Black & Kidney Beans
4 cups Low Sodium Chicken Broth
2 cups Water
3 cloves Garlic, Minced
1 whole Medium Onion, Diced
1 whole Red Bell Pepper Diced & Seeded
1 teaspoon Sea Salt (more To Taste)
1-1/2 teaspoon Chili Powder
1-1/2 teaspoon Cumin
FIXINS
Sour Cream
Avocado, diced
Onions
Cilantro Leaves
Lime Wedges

Preparation Instructions
Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight *OR* add beans to a medium pot and cover with hot water. Bring to a boil, then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water.
In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!)
Taste for seasoning and add more of what it needs. Serve soup in a bowl with sour cream, extra diced bell pepper, onions, avocado, cilantro, and a lime wedge.

 

Almond Butter Pie…

Almond Butter Pie
Need a healthy alternative dessert idea? One of our favorites is homeade peanut butter pie.
However, I have a tasty and healthier alternative…almond butter pie.
I replace the peanut butter with almond butter because of the health benefits.
Oh my, it is so good! My husband and girls like the almond butter better than the usual peanut butter.
So here is what you do:
Take your favorite peanut butter pie recipe and substitute peanut butter with almond butter.
Also, replace the sugars with healthy alternatives such as stevia and/or coconut sugar.
Little changes make a big difference resulting in a healthier you! Enjoy!