Huge Health Expo May 5, 10am-5pm with Health Lectures, Healthy Food Court, Demos, Gardening, Ect.
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Mark Sandivol Dinner With The Doctor LIVE week long Series May 6-11, 2024
Caring Hands Free Dental Clinic at Hayden Lake Seventh-day Adventist Church June 28 & 30, 2024
4 Cups Water (more water as needed)
3 Cups Rolled Oats
1/2 Cup Millet
1/2 Cup Shredded Coconut
1/2 Cup Sunflower Seeds
1/4 Cup Sesame Seeds
1 Tsp Salt
1/2 Apple (optional)
Blend in Vitamix blender until smooth and pourable. Use non-stick waffle iron. cook 9-10 minutes. Batter will thicken while sitting. Add more water to keep the mixture thin and pourable.
2/3 cup coconut milk (canned)
½ to 1 ripe banana
Salt to taste
1-2 tbsp maple syrup for sweeter pancakes
Place whole oats into blender and blend until they are made into flour. Then add other ingredients and blend until smooth batter forms.
Heat skillet or non-stick griddle. Spoon some of the batter into the hot skillet and cook the pancake on low to medium from both sides until golden brown.
Serve with fruit and maple syrup,
1 block firm tofu
1 tsp grated garlic
1dspn Celtic salt (to taste)
1 1/2 tsp turmeric
1 tsp Italian herbs
1 Tbs nutritional yeast (optional)
1/2 cup chopped parsley for garnish
2 tbsp water if needed
2 tbsp olive oil
Crumble tofu and add the rest of the ingredients, cook over medium heat for 10 min. Serve with toast and avocado.
1 cup Red Lentils
3 cups water
1 tsp Celtic Salt (to taste)
1 tsp turmeric
2 tsp Italian Herbs
4 tbsp Olive Oil
Rinse lentils under running water until water runs clear, add to pot. Cover in water (3 cups water to 1 cup lentils), add salt, turmeric, Italian herbs. Bring to boil, simmer on low heat for about 20 minutes until lentils are creamy then add 2 tbs olive oil to the lentils. Serve on whole grain sourdough toast drizzled with olive oil and a half of a sliced Avocado on top. Makes a hearty breakfast or supper.
1 can pineapple
½ cup cashew nuts
Blend until smooth, serve on waffles or pancakes
4 cups frozen berries
2 Tbs arrow root powder
1 tsp lemon juice
2 Tbs maple syrup or apple juice if needed
Dissolve arrow root powder in water until no clumps remain. Place berries in pot with all ingredients. Heat until berries simmer in their juices. Add maple syrup for sweetener if needed.
½ Cup Chia Seeds
1 Quart Jar
2 Tbs Maple Syrup
Fill jar with Organic Soy Milk
Pour chia seeds into quart jar, add maple syrup and fill remainder of jar with soymilk. Quickly stir to avoid clumping. Must stir again (use fork) in a half hour or so. Place in fridge overnight or until its jelly like consistency. Serve with nuts and berries or as a waffle and pancake topping.
1/3 cup unsweetened soy milk
1 teaspoon lemon juice
1 1/4 cup melted coconut oil
1/2 teaspoon salt
3/4 cup light avocado oil
1/4 cup aquafaba (liquid from canned chickpeas cold from fridge)
First, mix together the soy milk and the lemon juice until soymilk begins to curdle. (1-2 minutes). Then place all ingredients in a blender and blend on high for 2-3 minutes until completely smooth and creamy. Place the blender in the refrigerator with all ingredients until they are cooled and starting to solidify. Then in the same blender, blend all ingredients again until they form whipped butter, scraping down sides repeatedly until the butter is white and whipped. Then place whipped butter into silicone butter molds and place back into the refrigerator to harden for use.
*note: the whipped consistency of the butter depends on the cooled temperature of the ingredients. If when whipping, the butter becomes too melted again, place it back into the refrigerator to cool, then try to whip it a second time.
1 cup amaranth
3 cups water
¼ cup milk, almond milk or rice milk (more to taste)
2 teaspoons maple syrup or honey
Top with berries, seeds and nuts
Combine the amaranth and water in a small saucepan, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Stir every once in a while, as the amaranth may stick to the bottom of the pan.
Stir in the milk, syrup, and a pinch of salt. Stir vigorously until the porridge is creamy. Remove from the heat and serve.
wash potatoes, do not peel
cut into small cubes
place on cookie sheet
sprinkle with olive oil, salt and Italian seasoning
Bake at 375 degrees for 30-35 min until golden brown.
Toss during cooking to evenly cook if so desired.
Caffeine Free Products
12 oz Hot Soy Milk
1 Tbs Roma or Pero
1 tsp Honey or Maple Syrup
Blend until frothy
Makes one serving
1 Cup Almonds Soaked
4 cups water
1 pinch of sea salt
2 whole dates
Soak almonds for 4 hours or overnight in glass jar or bowl. Rinse well and place in high-speed blender with water, salt and dates. Blend on high until mixture is liquid and frothy. Place a milk strainer bag in a bowl and pour mixture through strainer. Twist bag until all liquid is in the bowl. Pour into a glass container and enjoy.
1 cup raw cashews
4 cups water, divided*
1 to 2 tablespoons maple syrup or honey or agave nectar
Dash of sea salt
Pinch of cinnamon (optional)
Soak the cashews in water at least 4 hours, or overnight in the refrigerator (optional). Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
Blend in 2 cups more water*, your sweetener of choice, sea salt, vanilla extract (non-alcoholic) optional, and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days
Cashew milk is full of redeeming nutrients, like magnesium, phosphorus, iron, potassium and zinc. The fat in cashews is mostly unsaturated and they are a good source of protein.
1 cup strawberries
Cover with plant milk and blend
2 Tbs pumpkin seeds
1 tablespoon ground flaxseeds
½ cup frozen berries
2 Tbs shredded coconut
2 tbs carob powder optional
½ to ¾ cup water
1/2 C hot water
2 TBSP unbleached flour
3/4 C cashews
1/4 C pimentos
3 1/3 TBSP sesame seeds
1/3 C Brewer's yeast flakes (optional)
1 tsp salt
1 TBSP lemon juice
2 tsp onion powder
1/8 tsp garlic powder
Add all of the cashew cream ingredients into a high-speed blender. Blend on high until a super smooth sauce forms. If using a Vitamix, use the tamper to get things moving. If your blender is having a hard time blending, you can add a splash more water to help things along.
This is a very flexible recipe depending on the ingredients on hand and the number of people you want to feed. Make a double batch of the sauce and keep on hand for daily Thai inspired lunch bowls.
Add all ingredients to a bowl and add desired amount of dressing.
-Bed Of Greens
-Sesame Seeds, Pumpkin Seeds
Other Suggestions: Rice, Any kind of Beans, Sweet Potato, Microgreens
-6 thin slices of ginger- (No need to peel)
-2-3 cloves garlic
-1/2 cup fresh orange juice (roughly 1 large orange)
-1/3 cup lime juice ( 2 limes)
-1/4 cup Gluten-free Braggs Liquid Amino Acids
-1/3 cup honey
-1/3 cup toasted sesame oil
-1/2 cup unsweetened almond butter (sub in part peanut butter if desired)
-1 teaspoon salt
optional: 1/4 teaspoons cayenne pepper
Place all ingredients in a blender – ginger, garlic, orange juice, lime juice, soy sauce, maple, sesame oil, and almond butter, salt and blend until smooth. Taste. Adjust sweetness, salt and cayenne to your liking.
-1 15-ounce can chickpeas
-2 tbsp tahini
-2 tbsp Vege-naise
-1/2-1 tsp Vege-Sal
-1/4 cup diced onion
-1/4 cup diced Celery
Chop ingredients by hand or add all ingredients to a food processor and pulse until desired consistency. Chopped but not pureed. Serve as a side dish or sandwich topping.
For the sandwich:
-Whole grain bread or pita
-Green Leaf Lettuce
The Best Plant-Based Lasagna
For the Lasagna
Tofu Spinach Ricotta
Savory Cashew Cream Sauce
Recipe from Rainbow Plant Life (online) removed black pepper and white flour products
Show Stopper Layered Beet Salad with Lemon Dressing
Roasted Beets: cut tops and bottoms off of the beets. Peel with carrot peeler. Cut into cubes. Put into casserole dish, drizzle with olive oil and add a ½ tsp Himalayan salt to taste. Toss and cover with tin-foil. Place into 375-degree oven for 30 minutes or until tender. Cool before adding to salad.
Glazed nuts: Chop a cup of raw nuts (walnuts, pecans, pepitas) or a combination. Add to a sauce pan and drizzle with honey. Heat and sauté, constantly tossing, until you can smell the nut. Remove from heat and place on parchment paper. When cooled they will be brittle.
Depending on the number of people you are serving, on a large platter layer Spring mix, then place a layer of roasted beets, then sprinkled layer of mandarin oranges, then a layer of slivered red onion an finally, a layer of honey glazed nuts. Pour dressing over and serve. (You may toss the greens first, but do not toss after assembling).
“Go-To” Lemon Dressing
-Juice of 1 whole lemon
-1/3 cup good olive oil
-3 Tbs maple syrup
-pinch of Himalayan salt
Make in a pint jar, shake all ingredients together. Or whisk together in a bowl.
Optional: Garlic clove, cayenne pepper
This Lentil Bolognese is hearty, meaty, and 100% wholesome, and it’s made with pantry staples!
If using crushed tomatoes, you may need to add a little water or lower the heat as needed to prevent burning.
I prefer to cook for 20 minutes for a more developed flavor.
Note: If you're not serving all of the Bolognese at this time, transfer the amount of Bolognese sauce you'd like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover Bolognese sauce separately in the fridge.
A Quick and easy way to prepare vegetables for a large group. Asparagus, Brussel Sprouts, Green Beans or as you choose. These easy tasty veggies will compliment most large gathering meals.
Rinse vegetables of your choice, place on cookie sheet whole or cut into smaller pieces (I usually cut Brussel sprouts in half). Drizzle with olive oil and salt to taste. Then toss. Place in oven at 420 for about 20 minutes or until al dente done. Asparagus and green beans may only take about 15 minutes whereas brussels sprouts will take 20-25 minutes.
Healthy Pasta Alternatives (#NO refined flour!)
Zoodles: use spiralizer to create long strands out of zucchini or yellow squash, even sweet potato! Add uncooked to a warm pasta sauce and serve.
Spaghetti Squash: Cut squash in half and discard seeds and hairs. Drizzle with olive oil and salt. Place face down on cookie sheet and bake at 400 degrees for 40-45 min until the flesh is fork-tender and completely cooked through. Let rest for at least 15 minutes or until it's cool enough to handle. Using a fork, start at one end and scrape the "noodles" out lengthwise. Toss with any sauce (marinara or pesto are delicious!) or just a dash of extra virgin olive oil and salt and pepper
Chickpea Noodles: Noodles made with chickpea flower. Bonza brand can be purchased at Costco or at most natural grocers.
Brown Rice Noodles: Our favorite pasta alternative! Available in all shapes at natural grocery stores.
Zucchini Lasagna Noodles: Instead of pasta lasagna noodles, try thinly sliced zucchini “noodles”. If you find that they are too juicy, you can slice them up and bake them ahead to dehydrate before using in the lasagna.
Creamy Pasta Sauce
In blender, combine cashews and water, blend till smooth. Add remaining ingredients and blend well. Adjust seasonings as to your liking. Add water or soy milk as needed until desired thickness is reached (Sauce will thicken as it cooks). Cook in saucepan on medium heat till bubbly. Toss with whole grain pasta or pasta alternative and serve.
Optional toppings: Sundried tomatoes, pine nuts, fresh basil
Fast and Easy Home-made Marinara
2 28 ounce can or crushed or diced tomatoes
3 Tbs Oregano
½ tsp red pepper flakes
1 tsp onion powder
1 tsp garlic powder
2 tsp thyme
1 Tbs dried basil
2 Tbs maple syrup
Place all ingredients in a blender. Blend until smooth. Add to a pot and simmer for 20-30 minutes. Add to any pasta alternative or lasagna recipe
Easy Cauliflower Mashed Potatoes
Cauliflower gives mashed potatoes a boost of nutritional value, but don’t peel the potatoes! That’s where the vitamins are!
Haystacks! (Taco Salad)
Rice and beans make a perfect protein and are inexpensive and easy to make for a large group! Place all ingredients in a buffet line and let everyone create their own “haystack” So fun, nutritious, and beautiful to display.
Pinto Beans soaked overnight, drained, and cooked with onion
Brown rice cooked (depending on size of the gathering, make enough for everyone! 2-1 water to rice ratio)
Chopped green onion
Savory cashew/lime cream sauce (see recipe)
Vegan sour cream or “ranch style dressing” (see recipe)
1 cup cashews
½- ¾ cup fresh cilantro
1 juiced lime
1 tbsp nutritional yeast
1 clove garlic
½ c water (for desired consistency)
Salt to taste
Add all ingredients to a blender of food processor and blend until smooth. Goes well with “Mexican” style dishes.
Blend all ingredients until smooth. Add water as needed for blending or until desired consistency is reached. This makes a great veggie dip if less water is used so that it stays thick.
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