New Site Up and Running

Please come visit me at the new site

www.informedhealthlink.com

for more of the same great health information!

Cheers,

Christina

last entry

Hi Everyone,

I realize that I have not been a good steward in updating this blog. Being an organizer by nature, I could not figure out how to encompass all the information I wanted in an organized, easy to access format within this blog. SO...I have been spending a great deal of time developing my new website dedicated to helping people discover the truth about health. Even though the new site is not totally finished, I wanted to give you the new web address. My goal is to be finished with the initial information and links by this Sunday 23 November 2008. I pray this site will be a blessing to you, and I welcome any constructive input. Thank you for your patience over the last year as I tried to organize all my information.

Have a wonderful day, and see you at the new site!

www.informedhealthlink.com

Blessings,

Christina

Processed Meat Up Close and Personal

I just ran across these photos of magnified processed meats and their ingredients. I guess if people actually took the time to LOOK at what they were feeding their body, they might think twice before inserting :o). My next blog will cover the sodium nitrite and sodium nitrate that are key preservatives in foods just like these....DANGEROUS and CANCER CAUSING....scientific studies proved this, but the FDA still allows it to be used for consumption by a trusting public.

Mystery Meat Macrophotography

Viewer discretion is advised :o)....these do get "graphic," and it might upset your stomach! All kidding aside, these pictures were a great reminder of why our family has chosen to no longer eat these processed mystery meats.

To your health,

Christina

Raw Key Lime Pie

This is a frozen dessert that did not last but a few minutes in our house. I saw this recipe in Purely Delicious magazine, spring 2007 and had the ingredients on hand so I whipped it together on Saturday night, and we all enjoyed it today after church...well the majority of it that is :o). Yesterday I had some of the filling left over and the children ended up begging for, "just one more bite."


Crust:
3 C. finely ground almonds
4-5 fresh medjool dates
2 Tlbs coconut oil
1/2 tsp. sea salt


Filling:
2 small ripe avocados
1 ripe banana
1 C. juice from key limes
1/2 C. mango chunks
1/2 C. agave nectar
1/3 C. coconut cream concentrate (buy from Tropical Traditions)
1 1/2 tsp. vanilla


To make crust, place all ingredients in a good processor and blend until it balls up. Firmly press mixture into pie plate and set aside.

To make the filling, process all filling ingredients in a high powered blender, such as a Vitamix until smooth and fluid. Pour into pie shell and freeze about 6-8 hours or longer. Serve and enjoy.

This makes a 9 inch pie and serves up to 10 people.

Speaking from experience, I would take it out of the freezer about 5 to 10 minutes before you cut it or you will find it becomes a workout getting the (even hot) knife through the frozen pie. After fighting this creation for about 7 minutes I was able to get the slices out with relative ease :o). The filling from this pie would also make GREAT pop cycles in the summer and pudding if not frozen. So versatile and YUMMY!

Enjoy :o)

C.

Operation Organization

A new year and an organized frig! A few years ago I got frustrated by the amount of plastic bags floating around the refrigerator, so I bought these bins from Tupperware. They keep the veggies fresh so much longer than the produce bags and now everything is in its place. I love that I can ask the children to help me out with dinner and get things from the frig because they can find what I need easily :o). We rarely eat meat or processed foods anymore so my veggies are all on the shelves, and I use the bins on the bottom for my almonds (right) and assorted nuts (left); the cold cuts drawer now houses my herbs, ripe lemons and limes, ginger and any other small misc. items. Something about an organized frig. makes preparing meals a lot more fun :o). I hope everyone is getting off to a wonderful 2008.

Hugs,

C.

Even Little Ones Love Live Foods

It never ceases to amaze me that our little one year old ATTACKS most dishes that I prepare which are raw/living food. She LOVES the salsa I have shared earlier and will eat it by the spoon fulls with avocado cubes mixed in. She also begs for my homemade hummus with bell peppers. Sometimes she can't even wait until the recipes are finished! I was making honey cinnamon flax crackers the other day and she demanded that I give her some of the "batter" to eat immediately. The next day when they were done dehydrating, she was excited to partake in the finished product. It is so much fun to allow the children to eat the raw foods I am putting together at any stage of preparation because the nutrients do not change and there is no dangerous bacteria to worry about :o).

To health,

C.

Beef & Veggie Soup

One more recipe for 2007 :o). Since the weather has been so cold here, I made this beef and veggie soup before Christmas Eve service. It was warm and ready to go when we got home. This is a very fast recipe...only about 25 minute from start to table.


1 lb ground beef
2 Tbsp coconut or olive oil
1 C. diced carrots
1 C. diced potatoes
4 C. water
4 tsp. Better Than Bouillon Beef base (or more to taste)
1-14 oz can diced tomatoes
1 C. green beans sliced
1 C. corn
4 C. cooked barley or pasta (about 2 C. uncooked of either)


Choose barley or pasta.

If barley, start boiling the water and rinse the pearled barley thoroughly. When the water boils add the barley and test often as pearled barley cooks fast. You want the barley to have a "pop" when you bite into it so it does not get soggy in the soup. Rinse the barley in cold water and set aside.

If pasta, boil water, add pasta and cook until it still has a bit of a crunch to it. Rinse in cold water and set aside.

As the barley or pasta is cooking, brown the ground beef and season with pepper if desired (no salt as the bouillon is salty enough). Drain and set aside.

As the beef is browning, dice the carrots, potatoes and green beans. I love keeping the skins on the potatoes for a wonderful looking soup :o), but you may prefer to peel the carrots and potatoes.

In a large pot heat the oil and saute the carrots and potatoes until they start to get soft. If you cook them fully they will be mush in your soup.

Add the water, beef base and diced tomatoes (with the juice). Stir until well mixed.

Add the ground beef.

Add the green beans and corn.

Stir thoroughly and taste. Add more beef base if needed.

Add the barley or pasta.

Cover, reduce the heat to simmer and serve when ready.

Just a note...taste again right before serving as the barley and pasta will reduce the flavor of the beef base as they soak in the broth, so you may have to add a bit more beef base for just the right flavor.

I threw this recipe together one night as I was desperate to get dinner on the table. The best recipes come out of necessity :o). We love eating this with wheat rolls and a green salad. YUM!

Enjoy and stay warm out there.

C.