Did you buy more veggies than you can possibly eat in a week? Are you trying to avoid all the crazy ingredients in dry powders...such as:
My solution is to make homemade Veggie Broth Powder! Choose from any or all of the following veggies:
The following herbs are nice additions:
Chop up your veggies in the food processor and spread them out on dehydrator trays. Dehydrate for about 24 hours until thoroughly dry. Blend in high-speed blender and sift for an ultra-fine powder. If you don't have all the vegetables you would like, you can add:
Use the Veggie Broth Powder in any savory recipe for extra nutrients and flavor or use whenever a recipe calls for vegetable broth. For vegetable broth, mix 1 teaspoon of dry veggie powder with one cup of water. Stays fresh for months in an airtight container in the cupboard, or store in the refrigerator or freezer for long-term storage. Don't have time to make this yourself? You don't have to! Check out our Veggie Broth Powder on our Store page.
It's also a fraction of the cost of the boxed vegetable broths I've seen selling for $1-4 per cup. Ours is just $9.99 for enough to make 32 cups of broth! That's just $.31 per cup!! Also, if you're looking for easier ways to make our recipes, we offer Plant-Powered Mixes for many of them. Find them all on our Store Page.
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Ingredients: 1 Medium Carrot 1 Stalk of Celery 1 Small Sweet Onion 1 Small Zucchini 2 cloves Garlic 1 Cup Sunflower Seeds 1/2 Cup Almonds 1/4 Cup Sesame Seeds 1/4 Cup Pumpkin Seeds 3/4 Cup Ground Flax Seed 3/4 Cup Ground Chia Seed 1 Tbsp. Onion Granules or Onion Powder 1 Tbsp. Oregano 1 Tbsp. Basil 2 tsp. Thyme 2 tsp. Rosemary
Directions:
Lightly chop the 4 cups of veggies, add to blender and cover with water to the 4-cup mark. Add the Sunflower Seeds, Almonds, Sesame Seeds and Pumpkin Seeds. Run on high until smooth. Transfer to a large bowl and fold in the ground flax seeds, ground chia seeds and spices. Spread onto two 16" dehydrator trays lined with ParaFlexx sheets. Use a butter knife or spatula to score into 4 squares per sheet. Sprinkle with sea salt. Dehydrate at 115-118°F for 2-3 hours. Flip over onto mesh trays and peel off the ParaFlexx sheets. Dehydrate at 110°F for another 12-24 hours, or until crisp.
In the following video I demonstrate how to create a staple stash of soaked, sprouted and dehydrated nuts and seeds to make meal prep a breeze!
I hope you love this recipe. Please take pictures of your creation and share on our Grateful Way Facebook page to help support all those who are new to healthy eating and be sure to tag us on our social media outlets! As always, hit the SUBSCRIBE and thumbs up button to stay up to date with future recipe videos! Social Media Channels: Facebook: https://www.facebook.com/GratefulWay Instagram: https://www.instagram.com/grateful_way_health/ Website and Blog: http://www.gratefulwayhealth.com/ My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens!
Don't you just LOVE pumpkin cheesecake or just about anything made from fresh pumpkin?
This is the way I prepare pumpkin puree in the Instant Pot:
That's right, just put the whole pumpkin in the Instant Pot on the trivet. The only thing you have to do, it cut off the stem. Leave the seeds until after it's cooked. This was a 4 1/2 lb pumpkin in an 8 quart instant pot.
Next, place 1 1/2 cups of water in the bottom of the inner pot, place the trivet in the pot and place pumpkin on the trivet. Lock down the lid with vent closed and set it on high pressure for 5 minutes and natural release.
After the pressure has released naturally, it's time to remove the seeds, you can scoop them out with a spoon, but I have found this way to be easier...
Cut the pumpkin into four pieces. The skin is so soft at this point that you could do this with a butter knife.
Now, scoop out the pumpkin into your Vitamix or food processor and blend until smooth.
This was a 4 1/2 pound pumpkin and it made 6 cups of puree. Any leftovers can be frozen for later. I love my silicone freezer tray, each cube holds 1/2 cup. I freeze it in the trays and them transfer them to ziplock freezer bags.
You can use the puree for juices, cookies, muffins, pancakes, granola, cheesecake, smoothies, soups, crackers and more. Tell us about your favorite creations!
I hope you benefit from this information and it makes your life easier. Please take pictures of your creations and share on our Plant-Powered Health Seekers FaceBook Group and the Grateful Way Facebook page to help support everyone there and to make it a great group. Be sure to tag us on our social media outlets!
As always, hit the SUBSCRIBE and thumbs up button to stay up to date with future recipe videos! Social Media Channels: Facebook, Plant-Powered Health Seekers Group: https://www.facebook.com/groups/173632007810028 Facebook, Grateful Way Page: https://www.facebook.com/GratefulWay Instagram: https://www.instagram.com/grateful_way_health/ Website and Blog: http://www.gratefulwayhealth.com/ My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens! Be sure to leave your thoughts in the comment section below. I have had several requests for help in how to proceed with taking Vitamin C. I put together a Vitamin C Plan that I am hopeful will answer your questions. If you have any further questions after reading it please leave them in the comments below, email me at ReneOswaldHealth@gmail.com or call me at 561-762-6385 if you are too sick to do that. I am here for you and so glad to help. I have been helping several people who are being turned away by hospitals when they are in the throws of the virus. They are getting much relief from this amazing vitamin. Please take this seriously and watch the videos I have posted below to get the whole picture. This is not a joke and may just save your life. I love you all and am praying for every one of you. Vitamin C Plan This information is for educational purposes only. We are not diagnosing or making recommendations for anyone. Everyone needs to decide what is best for their individual needs, and work with your healthcare provider to make decisions about what is best for your optimal health. The first goal is to take the amount of Vitamin C for our individual needs. That amount changes depending on whether we are in a healthy state or have developed an illness. We can determine how much is right for us at any given time by starting with a minimum of 1,000 mg divided over 3-4 times a day. If it feels good in our body with no intestinal discomfort, such as unexplained gas or loose stools, (bowel tolerance) we can add more if we choose or continue taking that amount. There is no set dosage for everyone, it is very dependent on our individual state of health and what our body needs. Click here for the protocol for oral and intravenous Vitamin C from Dr. Robert F. Cathcart III or go to: http://www.doctoryourself.com/cathcart_C_summary.html Taking Vitamin C during an illness If we develop an illness and choose to increase the dosage we are taking, we look for bowel tolerance as the indicator that we are taking enough. When we are sick we can take much larger quantities without any intestinal discomfort, since the Vitamin C is working on healing the body. Vitamin C is a water soluble vitamin and can not be stored in the body. If we want a constant flow of vitamin C in our bodies we should take the amount our body needs at closer intervals to keep the level constant. The most important thing to remember is that we cannot overdose on this vitamin, if we take more than our body needs, we will have temporary intestinal discomfort, gas, loose stools, and/or diarrhea. At that point we need to decrease the total daily amount. Intestinal discomfort does not indicate we should stop taking the Vitamin C. It implies that it is doing its job and we are starting to heal, therefore not requiring such a high dose. It is very important to keep taking it so that we don’t have a relapse of symptoms. The bowel tolerance is a great way to know that we have reached our maximum and we can start slowly decreasing the amount we are taking. It is important to divide the amount that we decide to take each day into 4-10 portions. For example, if we decide to take 5,000 mg per day, we would take 1000 mg five times per day or take 500 mg ten times per day. The 500 mg ten times per day schedule is preferred since it will provide a more constant supply of the Vitamin C for healing. If we wake up in the night it is great to take a dose, but only if you can do so without interrupting your sleep. When healthy again When we return to optimum health we should take 1,000 mg or more Vitamin C per day. We take the amount we know our body needs to be at its peak performance (have energy and feel great). When not feeling well we take larger amounts of Vitamin C more frequently. Some people have taken 1,000 mg of Vitamin C every 6 minutes during acute phases of bronchial pneumonia with high fevers and started experiencing relief within a few hours. The only sign you need to watch for is bowel tolerance if you are taking large and frequent doses. It is rare to experience this during an illness, since the Vitamin C is working hard at healing our body and not much is going to waste. We don’t need to worry that we are taking too much since we have this important sign to tell us if we are and there are no other problems from doing so. It is amazing how much Vitamin C our body can utilize when we need it. Blessings to you & yours, René If you would like more information and updates, email me at ReneOswaldHealth@gmail.com or call 561-762-6385. Following is the most recent information. I hope you benefit from this information and it makes your life even better. Please join our Plant-Powered Health Seekers FaceBook Group and the Grateful Way Facebook page for more ideas for staying healthy and to help support everyone there and to make it a great group. Be sure to tag us on our social media outlets!
As always, hit the SUBSCRIBE and thumbs up button to stay up to date with future recipe videos! Social Media Channels: Facebook, Plant-Powered Health Seekers Group: https://www.facebook.com/groups/173632007810028 Facebook, Grateful Way Page: https://www.facebook.com/GratefulWay Instagram: https://www.instagram.com/grateful_way_health/ Website and Blog: http://www.gratefulwayhealth.com/ My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens! Be sure to leave your thoughts in the comment section below. |
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