Got the munchies?

Whenever I need a little something between meals, this little snack is an easy fix.

Crunchy Snack

Raw Sweet Potato
Cucumber

Tomato

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.

the people pleaser

The true test of any meal is...whether my kids will eat it! Surprisingly, this one passed the test! I am happy to report that they asked for seconds and thirds until it was all gone! Who knew that health could taste so good?

QUINOA BLACK BEAN SALAD

1 T. olive oil
2 c. onion, chopped
1 c. red bell pepper, chopped
1 c. quinoa,* rinsed, drained
1 t. chili powder
1/2 t. ground cumin
1/2 t. Real sea salt
1 1/2 c. water
1 15 oz. can black beans, rinsed, drained
1/2 c. fresh cilantro, rinsed, chopped
Feta Cheese (optional)
Red Cabbage Leaf (optional garnish)

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; saute until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed about 3 minutes. Transfer to bowl sprinkle with 1/4 c. cilantro and cheese, if desired. This recipe was a hit with every member of the family. Enjoy!

*A grain with a delicate flavor and a texture similar to that of couscous; available at natural food stores. Quinoa is most oft pronounced "KEEN-wah."

Recipe adapted from the Bon Appetit Test Kitchen

What about milk?

Yes, I know. There are some of you out there who LOVE your milk, and don't want to give it up. You don't have to! Remember that it takes 12 cups of alkaline water to dilute the acid in just one cup of cow's milk. If I drank that much water in addition to the 3 Liters I'm already trying to drink each day...I think it would do me in! So, we need alternatives.

In our home, we top our cereal with Almond Milk. It is naturally sweet and delicious. Now, you can make this yourself using 4 parts water to 1 part soaked almonds in your blender if you wish. Click here to see a demo or copy and paste the following link to your web browser. http://www.youtube.com/watch?v=xFhAqk0SAPU&feature=channel_page. Robyn will also tell you how to make your own raw ice cream. Trader Joe's carries almond milk by the box for almost half the price of regular grocery stores, but you can find it at almost any grocery chain (look for it in the health food section). What a great way to add to your food storage as it does not need to be refrigerated until after it is opened, and it can sit on the shelf for approx. 10 months (just check the expiration date).

I use Coconut Milk in my cooking. It is a healthy way to thicken soups, gravy, and sauces. It's absolutely divine in a fruit or veggie smoothie. Coconut Milk is also an excellent addition to your food storage as it comes in a can. Experiment with what you like. You'll never go back.