Potato Salad My Way!

*2lbs red potatoes scrubbed
*1 1/2 cup veganise or mayo
*3 Tblsp spicy mustard or dijon mustard
*1 1/2 tbsp horseradish
* 6 boiled eggs (optional- I try to make this recipe depending on the crowd I am serving and their needs)
*1 stalk celery cleaned and chopped
*1/2 green pepper, diced
*1/2 red pepper. diced
*5 scallions, cleaned and sliced
*soy bacon, cooked and chopped

Boiled potatoes in salted water until soft. Cool, chop, and set aside. Chop eggs. In large bowl mix potatoes, and all veggies. In separate bowl whisk the veganaise, horseradish and mustard. Salt and pepper to taste. Chill for at least 1 hour before serving!

Awesome Eggplant Recipe

 *one small eggplant
*12 ox fresh baby spinach
* half  an onion chopped
*14 oz can diced tomatoes
*3 cloves garlic
*1 tablespoon coconut oil
sea salt and pepper to taste

Peel and slice the eggplant. Layer eggplant on the plate with paper towels separating the layers. Place a heavy pot on top and leave for about 20 minutes. Place coconut oils and minced garlic in a skillet on simmer for about a minute. Add fresh spinach, eggplant, diced tomatoes, onions, and seasoning. Cover and simmer about 25 minutes or until eggplant is completely cooked.

Potatoes:
*1 bag baby new potatoes, cleaned and quartered.
*1/2 onion chopped
*1 1/2 TBSP McCormicks Montreal Steak Seasoning.
* vinegar

On stone baking sheet coat potatoes and onions with olive oil and McCormick's Montreal Steak seasoning. Pre warm oven to 400 for about half an hour to 45 minutes. Once browning on edges give a quick sprinkle of vinegar over potatoes not saturating.

SERVE!

Tip for your teeth

Ever have your teeth stained while drinking red wine?
 Place one drop on top of your tooth paste. Not only will your teeth be whiter, your breath will smell better, and you will have an over all fresh feeling in your mouth!

http://healingat.younglivingworld.com/products/ProductPopup_Main.asp?ProductID=141

Red Cabbage Jicama Slaw

*1 small to medium red cabbage, shredded
*2 cups shredded carrots
*1 medium jicama, peeled and shredded
*2 t.ablespoons sesame seeds, toasted

Dressing:
3/4 cups cold pressed olive oil
1/4 cup white wine vinegar
1/4 cup honey
1 drop of agave
1/2 tsp. sesame oil
pinch of sea salt

Combine all in blender or processor and blend well.

Combine together, pour dressing over slaw and mix well. Sprinkle with seeds and serve.

The Raindrop Technique

 I discovered the Raindrop Technique about 6 months ago. Shortly after moving to the area and MANY medical test I was diagnosed with scoliosis, 2 bulged discs, osteo- arthritis, and early on-set degenerative disc disease. I was in constant severe pain. I under went physical therapy for months. When that did not help they recommended me to a pain management doctor. I was positive I was not interested in what the pain management doctor would recommend. 

I met a woman who owns a local health business. She introduced me to the Raindrop Technique. I was very interested and soon went on to take classes on this for myself. Since that time I am completely pain free...how exciting! My family loves and benefits from this regularly.

 

Raindrop Technique

The raindrop technique involves the amazing power of essential oils, mixed with a variety of massage techniques including back massage, vita flex massage and heat application. The technique is designed to bring the body back into structural and electrical alignment. Often many types of spinal problems and misalignments are caused by toxins that lie dormant within the spine. The use of essential oils helps to dispose of these viruses within the spine, helping its structure return to normal. 
The raindrop technique can be used as a tool to provide a healthy balance to the body. Essential oils also stimulate the nerves and the re-growth of tissue. 
Just like how blood gives our body life, essential oils are the life of plants. They can have healing effects on the body, especially the ones that are specifically chosen for this technique. When applied to the body, the oils are absorbed into the skin and travel down through the dermis levels into the interstitial fluids. They are helpful in fighting bacteria and viruses that travel through the body. Essential oils have also been known to improve the immune system.
During the raindrop technique, the patient changes into their undergarments and lies on their stomach on a massage table. The oils are dropped onto the patient’s body from approximately six inches above the spine. This technique is used so that there is no interference by the therapist between the initial reaction of the oils energy and the patient’s energy. The process uses a total of seven essential oils and two blends of other therapeutic oils that are the choice of the patient. The essential oils used are Oregano (battles viruses), Thyme (anti-viral), Birch (bone repair), Basil (muscle relaxant), Peppermint (topical analgesic), Valor (for spinal alignment and muscle problems), and Marjoram (anti-spasmodic).
Once the oils are dropped onto the body, the therapist applies a massage technique called vita flex which enhances the benefits of the essential oils. This massage technique means “vitality through the reflexes,” and it involves a rolling and releasing motion of the fingertips to massage the reflex points of the body. Once this happens, the reflex points release an electrical charge through the body that travels along the nerve pathway until it meets a break in the path caused by damage or toxins. This massage technique is used on the feet and along the spine for nerve stimulation and to respond to the oils.
Afterwards, a hot compress, consisting of a warm towel and a heating pad, will be applied to the body which provides further assistance to releasing the benefits of the essential oils. The heat compress is left on the body for five to 20 minutes and then four of the oils used during the procedure are then applied along the inside of the legs. The legs are then also massaged using the vita flex technique. The entire process takes about 50 minutes to complete, and the oils will continue to benefit the body for up to a week after the procedure.
The raindrop technique can have many benefits since it is a detoxifying process. It helps rid of any toxins or bacteria that are deep within the body and provides a boost to the immune system. It is used to help realign the spine, reduces stress, and relieves back pain and tension. The technique is highly relaxing and it is recommended that you take the rest of the day off after the massage just to relax your body and slowly ease it back into the real world. Also, for people with sensitive skin the oils may cause some reddening or excessive warming of the skin, but this can be relieved quickly and the benefits of the raindrop technique will be well worth it.

Vegan Corn Chowder....nice kick to it!

*1 tblsp coconut oil (heated to liquid form)
*2 medium onion finely chopped
*1 red bell onion finely chopped
*1 cup carrots, peeled and chopped
*2 jalapeno peppers, seeded and sliced
*1 tsp dried rosemary
*1 tsp thyme
*dash of black pepper
*1 tsp sea salt
*3 cups veggie broth
*3 cups corn kernels
*1 large sweet potato, cleaned, peeled, cut into 1/2 inch chunckes
*1 bay leaf
*1/8 tsp cayenne pepper
*1/4 cup rice milk

In stock pot, saute onions, bell peppers, carrots, and jalapenos over medium heat for about 5-8 minutes.Add rosemary, thyme, salt & pepper.Saute for another minute or 2. Add broth, corn, sweet potatoes, bay leaf & cayenne pepper. Cover and bring to a boil. Reduce heat and simmer until the sweet potatoes are tender. About 20-25 minutes.  Remove the bay leaf. Puree 1/2 the chowder (I prefer the vitamix) Pour puree back into soup. Add rice milk and reheat pot for another 10 minutes and serve.

Horseradish Tater Balls...Love this appetizer!

*3 large baking  potatoes
*4 tblsp unsalted butter
*3 tsp. fresh ground horseradish
*1 tsp sea salt
*1/8 tsp. pepper
*1/8 tsp. paprika
*1/8 tsp. cayenne pepper
*6 slices of lime

 1. Bake potatoes and let cool off. Cut & scoop out warm potato centers. Mash the potatoes adding the butter, salt, pepper, and horseradish.

2. Divide the potato mixture into about 15 balls. Roll the balls into perfect circle until smooth in palms. Sprinkle the balls with the paprika and cayenne pepper. Sprinkle juice from 1 lime slice over balls. Garnish the plate with remaining lime slices.

Grilled Tofu with Veggies and Orzo

Very decent. I might use a little less tofu next time..or cut the pieces smaller.

1/2 to 1lb extra- firm water-packed tofu, drained, cut crosswise into slices
1/4 cup olive oil, divided
1 1/2 cups peeled, diced eggplant
8 large asparagus spears
1 cup diced zucchini
1/2 cup sun-dried tomatoes, drained and chopped
1 cup uncooked orzo
1/2 cup grated Parmesan cheese
1tbsp fresh lemon juice
1/4 cup finely chopped parsley

1. Place tofu slices on paper towels; cover with additional paper towels. Let stand, weighted, 20 minutes. Remover paper towels and dice tofu into 1-inch chuncks. Thread chunks onto skewers (if using wood skewers be sure to soak them in water for about 30 minutes )and seasonwith salt and pepper to taste; drizzle with 2 tbsp olive oil.
2. Coat grill rack with non-stick cooking spray. Preheat grill to medium-high. Thread eggplant andzucchini on skewers. Grill skewers and asparagus spears 5-7 minutes or until tender, turning occasionally. Place tofu skewers on grill rack and grill 2 minutes per side or until browned. Let cool.
3. Meanwhile, cook orzo according to package directions, omitting salt; drain.
4. In large bowl combine grilled veggies, sun-dried tomatoes, and salt and pepper to taste. Add orzo and tofu, tossing gently. Stir in remaining 2 tbsp of olive oil, Parmesan cheese, lemon juice, and parsley. Serve warm, or chill at least 30 minutes. I prefer it warm!

Roasted Potatoes & Artichokes

8 small red potatoes, quatered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 tsp olive oil
3/4 tsp dried thyme
1/8 tsp salt
Dash coursley ground pepper

Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with olive oil. Sprinkle with thyme, salt and pepper: stir to coat. Bake, uncovered at 425 for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Pretty decent recipe..very easy.

Artichoke & Mozzarella Salad

I just started throwing this one together and am absolutely addicted..

I take 1 bag of baby spinach, slice 2 tomatoes, dice some mozzarella cheese, and some marinated artichokes. I let a little extra of the marinade in and toss to coat...so good. Quick and easy.

Cherry Tomato Mozzerella Saute.....AWESOME!

1/4 cup chopped shallots
1 garlic clove, minced
1 tsp minced fresh thyme
2 tsp olive oil
2 1/2 cups cherry tomatoes, halved
1/4 tsp salt
1/4 tsp pepper
4 oz fresh mozzarella, cut into 1/2" cubes

In a large skillet, saute the shallots, garlic and thyme in oil until tender. Add the tomatoes, salt and pepper, heat through. Remove from heat; stir in cheese.
So yummy!

Grilled Pepper Salad in Whole Wheat Pitas

Grilled Pepper Salad in whole wheat pitas

1/3 cup red wine vinegar
3 tbsp olive oil, divided
2 cloves garlic, minced
2 tbsp chopped fresh basil
4 large bell pepper..(your choice or combo of red, yellow, or orange)
4 pitas
4 cups of mixed baby greens
1/3 cups sliced black olives (optional)

FOR DRESSING:
Whisk together vinegar, 2 tbsp of oil, garlic, basil, salt and pepper to taste in small bowl and set aside.

Coat clean grill rack with non stick cooking spray. Preheat grill to medium high. Grill peppers, covered, 10 minutes or until peppers start to look blistery, turning occasionally.
Brush pitas with remaining one tbsp of oil and season with salt and pepper. Grill about 2 minutes on easch side or until lightly browned; set aside.
Place peppers in a large bag or tupperware containers, sealed and let stand about 10 minutes to loosen the skins.. Peel peppers (this part is a pain in the behind), remove and discard seeds. Coarsley chop or slice peppers.
Stuff each pitawith mixed greens, peppers, olives, and drizzle with dressing.

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Taste Better than it sounds....Potato & Swiss Chard Curry

4 medium red skinned potatoes, unpeeled cut into 1 inch pieces
1 tablespoon olive oil
2 tablespoons sugar or a natural sweetner like agave would be preferred
2 teaspoon cumin
1/2 tsp salt
1/2 tsp cayenne pepper
3 cups Swiss Chard chopped
1 can (28oz) petite cut diced tomatoes undrained

1. Place potatoes in large saucepan; cover with water. Bring to a boil. Boil 4-6 minutes or until crisp tender.. Drain.
2.Heat oil in large skillet over medium high heat until hot. Add potatoes, suguar or agave, cumin, salt, and cayenne pepper. Cook 2-3 minutes.
3. Stir in tomatoes and Swiss Chard. Reduce heat to low; cover and simmer about 5 minutes.

My favorite VEGGIE casserole!

1 zucchini, sliced

3 potatoes, peeled and sliced

1 large eggplant, sliced

3 red peppers, cut in rings

1 large onion, cut in rings

1/2 cup Parmesan or Ramono cheese

salt and pepper to taste

5 cloves fresh glarlic, pressed

1 tsp. oregano

1 large can petite diced tomatoes



Place layers of veggies in greased baking pan alterating with 4 tblsp. grated cheese, salt and pepper. Combine garlic and oregano with tomatoes. Top the casserolewith tomatoes and grated cheese. Drizzle olive oil over top. Sprinke with shredded mozzerella. Cover and bake at 350 for 1 1/2 hours. Uncover and bakeat 375 for 1 1/2 hours.

Coconut Pinenut Risotto

Trying to whip out some new flavor combos..this was pretty tasty.

1 (14oz) can coconut milk
1 1/4 cups water
1/2 tsp salt
2 tablespoons butter
1/4 cup chopped green onions, white and pale green parts only
1 cup Arborio rice (for risotto)
1/3 cup white wine or veggie broth
1 cup frozen peas, thawed
1/3 cup pine nuts, toasted

toast pine nuts in dry skillet over medium heat, stirring constantly.

1. Bring coconut milk, water and salt to a simmer in medium saucepan over medium high heat; stir to blend. Keep at a simmer over a low heat.
2. Melt butter in medium saucepan over medium heat. Cook and stir in green onions 5 minutes or until tender. Add rice; cook 2-3 minutes or until inner kernel is chalky white, stirring constantly. Add wine, reduce heat to medium-low. Cook and stir 30 seconds or until almost evaporated; reduce heat to low.
3. Add 1/2 cup of the coconut milk mixture; cook and stir until almost all liquid is gone. Continue adding liquid 1/2 cup at a time, waiting until almost all liqiud has been absorbed before adding more. Stir constantly. Cook 25-30 minutes or until rice is tender. Using additional water if necessary.
4. Stir in peas during the last 5 minutes of cooking. Stir in toasted pine nuts just before serving.

Curried Tomato and White Bean Soup

Curried Tomato and White Bean Soup...if you like Indian food you'll like this!

1 tablespoon olive oil
1 large chopped onion
1 tablespoon curry powder
3/4 teaspoon ground ginger
2 (150z) cans of white beans such as great northern or navy beans, drained and rinsed
1 (28 0z) can petite diced tomatoes, undrained
1 3/4 cup of water

1. Heat large saucepan over medium heat until hot. Add oil and onions; cook 5 minutes or until onions are tender.

2. Stir in curry and ginger, cook briefly. Stir in beans, tomatoes, and water. Bring to boil. Reduce heat to low; simmer 15 minutes.

Welcome to The Natural Mammy Blog.

I have been meaning to start a blog for some time now. I LOVE to cook and enjoy adapting the recipes I grew up with into healthier versions. I hope to share my recipes and learn some from you. I will also share and request product and place reviews from this community. The goal...find people with similar interest and build a supportive sharing community. I look forward to getting to know everyone!