Six Day Slaw

This has become a family favorite.  My friend and supper co-op partner, Leah shared this recipe with us.  It came to her from her pastor's wife, Lynn.  That is one of the many things I love about food....so often it involves sharing! 

This would be our sugar free healthier version...using Stevita Stevia.

Mix together:

1 head cabbage, shredded or grated

1 carrot, grated

1/2 green pepper, chopped

1/4 cup green onion, chopped

2 t. celery seed

1/2 tsp. spoonable stevia

2 t. salt

Boil 1/2 cup oil and 1/2 cup salad vinegar. Pour over cabbage. Stir together. Pour off liquid at time of serving. It’s supposed to last 6 days but I’ve never waited that long. Even if you use a large head of cabbage, the seasoning and dressing are sufficient.

Pear Crisp topped with Vanilla Yogurt

CRISP RECIPE
Filling
  5 pkts Stevia (1/4 tsp spoonable stevita stevia)
  1 1/2 TBS oat flour or All purpose flour
  1 tsp cinnamon
  6 cups fruit
  1 tsp vanilla

Combine Topping.
1 cup Oats (old fashioned oats is like a granola topping)
1/4 cup nuts (pecans, almonds, or walnuts) optional

  5 pkts stevia (1/4 tsp Spoonable Stevita Stevia)
  4 TBS butter, melted
  1/2 tsp cinnamon

1.	Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray. I cooked mine in my iron skillet.
2.	For filling, combine sweetener or sugar, flour and cinnamon in large bowl; mix well. Add fruit and vanilla; stir until fruit is evenly coated. Spoon into baking dish.
3.	For topping, combine all ingredients in medium bowl; mix well. Sprinkle evenly over fruit.
4.	Bake 35 to 40 minutes or until fruit is tender. Serve warm. Can top with vanilla yogurt.

Written by an OB/GYN

This article is rather lengthy, but explains adrenal fatigue and dietary needs to achieve better health so very thoroughly!  Check it out at this link. http://www.womentowomen.com/adrenalfatigue/adrenalglandnutrition.aspx

Adrenal Recovery Soup

Adrenal Recovery Soup

The following vegetable soup recipe has proved helpful in adrenal support. This high-energy soup, called “Taz,” comes from Dolores S. Downey's “Balancing body chemistry with nutrition” seminars.

16 oz. green beans

1 cup chopped celery

1 zucchini, sliced

1 medium onion, chopped

1 cup tomato juice

1 cup spring water

2 tbsp. raw honey

1 tsp. paprika

1 cup chicken broth

Combine ingredients and simmer for one hour until vegetables are tender. Pepper to taste.  I have not tried this yet...will post reviews once I do!

 http://www.adrenalfatigue.org/health-tips/diet-for-adrenal-fatigue.html

Sugar Free Pear Butter

This is one of those things that you may not be craving in July, but you will be glad you made this...trust me!  I usually associate pear butter and its required spices with fall.  If you wait to fall there will be no pears in our "neck of the woods".  Now is the time!

I started making and canning Pear Butter several years ago when on my neighborhood walks I noticed that many folks around here have pear trees yet don't use the pears.  Folks are very willing to share pears.  Often they are a nuisance...having to be picked up so the lawn mower does not choke:-)  The man clan went hiding when on one particular stroll I went to a strangers front door and asked if they minded sharing their pears...they were compensated with Pear Butter and they were glad they shared! Now that folks know I make pear butter....I have several pear sources...It is a "good thing"!!!

1 cup  Lemon Juice
about 10 large pears
1 1/3 cups white grape juice
4 tsp ground cinnamon
2 tsp ground cloves
1/2 tsp ground allspice
16-24 pkt stevia

• In a large bowl combine water and 1/4 cup lemon juice to prevent browning (not really necessary since pear butter is brown anyway)  but if it grieves you to see the pears browning as you peel and cut them...pour on the lemon juice.
• Peel, core and quarter the pears
• Drain the pears
• Place pears in crockpot with grape juice, 3/4 cup lemon juice.  Walk away, ignore it.  Have some lovely herbal tea with a friend....take the kids swimming...you name it!  The thing I love about this recipe is that gone are the days of stewing down the pears and worrying that them may burn or stick...the crockpot makes it sooooo easy.
• So when the pears are tender, the house is smelling wonderful and the thought of pancakes for supper strike you...because after all stewed pears on pancakes are just wonderful.  The pears are probably ready to be pureed.
• Lift the pears out of their juice.  The juice can be saved and used for spiced hot "pear cider".
• I use my blender. Puree the pears.
• Add spices.  Add stevia...about 18 pkt is what I have used in the past.  I have not converted this to the spoonable, because I have packets and I have not wanted to "experiment" once I took the time to peel, core and cut all those pears.  If I do, I will update this...so for now if you get the stevia packets from Walmart that have fiber too....the 18 pkts is accurate.
• Put the pureed pears back in the crockpot.....minor detail....DO NOT PUT THE LID ON YOUR CROCKPOT!  Cover with a splatter guard.  Turn it on high and let it stew down...to a thick delicious spreadable consistency.....YUMMY!  Now you will be craving waffles for breakfast!

Peach Frozen Yogurt

• 2 cups fresh or frozen unsweetened sliced peaches, thawed
• 1 (.25 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 1/4 cup sugar (1/4 tsp. stevia)
• 16 ounces fat-free reduced-sugar vanilla yogurt  (Instead of store sweetened vanilla yogurt, I used plain yogurt added 1 tsp stevia and 1 tsp vanilla)

Directions

1. Place the peaches in a blender or food processor; cover and process until pureed. Set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar. Cook and stir over low heat until gelatin and sugar are dissolved.
2. In a bowl, combine the yogurt, peach puree and gelatin mixture until blended. Pour into an ungreased 9-in. square dish. Cover and freeze for 3-4 hours or until partially set. Cut into pieces and place in a mixing bowl; beat on medium speed until smooth. Transfer to a freezer container. Cover and freeze until firm, about 2 hours.

Marinated Cucumbers, Tomatoes and Onion Salad

This time of year the tomatoes, cucumbers and onions are bountiful.  This is a perfect way to enjoy a light, flavorful treat!

• 4 medium tomatoes diced or sliced the way you want them
• 2 medium cucumbers, peeled & sliced
• 2 onions, sliced and separated into rings
• 2 Tbsp. Vinegar
• 1/4 c. Oil, I used Olive Oil
• 2 Tbsp. Sugar ( 1/4 tsp stevia)
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 tsp. Italian seasoning

PREPARATION:

Set aside your cut up tomatoes, cucumbers & onions.  In your bowl or mason jar, pour in the remaining ingredients and mix or shake. Throw in your maters, cumbers, and onions into the jar with the mixture and toss around until mixed good.  Marinate 2hrs before serving.  I ususally marinate one hour on the table at room temperature and one hour in the frig!