Whip Up a Dip!

I admit it.  This is a 'must have' for me.  I whip a batch of this up every week, and LOVE it.  Every time.  Try it with bell pepper strips, cucumbers, celery or carrot sticks.  Delicious on wraps, sandwiches. . . basically everything.


Homemade Hummus

Ingredients:
3 cups cooked chickpeas
(or 2 cans rinsed and drained)
(6 oz. dry beans make 3 cups cooked)
4 T. tahini (sesame seed paste)
3 T. olive oil
3 T. lemon juice
1 1/2 t. sea salt
1 1/2 t. minced garlic
3/4 c. water

Directions:
Place all ingredients in blender. Mix until creamy. Refrigerate overnight.

Alterations:
For thicker texture, use less water and stir with long spoon handle in between blending.

For creamier texture, use a couple more Tablespoons of water.

Confetti on a plate!

 
True to its name, this recipe is fast, easy, and delicious!  Always a favorite, 'Easy Bean Salad' is a great way to make a quick meal ahead and use your food storage as well.

Easy Bean Salad

Ingredients:
1 cans kidney beans
1 can black beans
1 can northern (or black-eye) beans
1 small can sliced olives
1 can corn
½ cup chopped red onion
½ cup chopped fresh parsley
¼ cup olive oil
3 tablespoon lemon juice or cider vinegar
salt and pepper to taste

Directions:
Put all ingredients into a bowl and mix well.
Chill for a few hours.
Serve over mixed greens.

St. Patrick Day Green!

Always a people pleaser, Tomatillio Soup has long been a family favorite. The perfect blend of flavors is delightful on the palette, and knowing that it's good for you is an added bonus! Enjoy this yummy and delicious soup; easy enough to serve every week, but worthy of serving to company on special occasions.

Tomatillo Soup

2 T. olive oil

1 small onion chopped

2 cloves garlic minced

3 c. chicken broth

1 lb. fresh tomatillos chopped

1 7 oz. can green chilies diced

½ tsp. oregano

½ tsp. ground coriander

¼ tsp. ground cumin

2 cans white chicken (don’t drain)

1 can white beans (don’t drain)

1 can corn (don’t drain)

salt & pepper

fresh lime wedges

white cheese grated (optional)

avocado peeled and chopped

cilantro, chopped

1.  In a stockpot heat oil over moderate heat. Add onion and garlic and sauté until soft. Stir in broth, tomatillos, green chilies, oregano, coriander and cumin. Bring to a boil and simmer for 10 minutes.

2.  Shred chicken with fork.  Add chicken, beans, corn, salt and pepper to stock pot. Simmer for 10 more minutes. 

3.  Serve with lime wedges, white cheese (optional), avocado, and cilantro as condiments.  

Yield: 8 servings

Welcome!

This site serves as a place for people who are interested in living 'on purpose'. Preparedness and Christian values are a way of life for my family. We recognize the wisdom of provident living, which simply means "to make timely preparation for the future". It encompasses the ability to act wisely with the knowledge and God-given resources that we have been blessed with.

I believe 'living on purpose' brings harmony, better opportunities, and prosperity. I believe that life can be full and rich and abundant. True health encompasses our emotional, spiritual, mental and physical well being. As we feed and nurture each aspect of our health, we are better prepared to serve and build, and ultimately do the Lords work here on earth.

Be it health, faith, family, education, organization, food storage, or preparedness, these topics may all at one time or another find their way onto this site. Each of these serve as an ingredient to the ultimate recipe of living 'on purpose'.

My hope is to share those things that have helped my family, and that may aid you on your journey, preparing our lives and homes to meet life's challenges with valuable tools and innovative ideas. This IS 'living on purpose'. This IS provident health.