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.

pH suggested meals

From the book THE pH MIRACLE by Dr. Robert Young and Shelley Redford Young (These are just a few of the many suggestions cited in their book to help you feel and look your pH best).

Meals:
StirFry: Vegetables, Soba Noodle Tofu Steamed or Beans & Legumes Stir Fried w/ Broccoli & Mixed Veggies

Grilled Salmon: (or Trout)

Jasmine Rice: Add Almonds, Asparagus, and Raw Pepper Strips

Fresh Salad: Spinach, Green Leafy Lettuce, Avocado, Cucumber, Celery, Carrots, Radishes, Pumpkin Seeds, Sprouts, & Baked Tofu

Dressing: Lemon Juice, Olive Oil, and Spices

Restaurants:
Salad Bar
Potato Bar

Side Dishes:
Brown Rice, Jasmine, Basmati Rice
Beans
Pasta
Tofu
Raw Veggies
Tomato Cucumber Salad
Red (New) Potatoes
Millet, Spelt, Rice, Buckwheat, Mugwort
Wild Yam Soba Noodles

Snacks:
Wrap w/ Vegetables, Hummus, Sprouted Wheat Tortilla
Brown Rice Cake w/ Almond Butter
Handful of Soaked Almonds (water 1-2 inches above, rinse, change water daily)
Warmed Vegetable Soup w/ Organic Vegetable Broth
Raw Veggies
Jicama Slices
Red, Orange, Yellow Bell Pepper Strips
Rice Crackers
Yeast Free Breads
Green Powder Drink
Baby Carrots, Cucumber, Celery w/Hummus or Almond Butter

Breakfast:
Steamed Millet w/ Avocado, Tomatoes, and Flax Oil
Steamed Broccoli & Buckwheat Cereal
Green Veggie Shake/Juice
Scrambled Tofu w/ Spicy Seasonings & Avocado
Veggie Soup
Buckwheat topped w/ Cucumber & Avocado

pH perfect foods!

So, just in case you are wondering... what CAN I eat? Here is a list. These choices are found in the book I highly recommend when you are looking for an acid-free eating plan, The pH Miracle Balance Your Diet, Reclaim Your Health by Dr. Robert Young, Ph.D., and Shelley Reford Young. He shares the New Biology, his findings, and the amazing results he has had with people who have chosen to eat "green" and feel lean.

Remember that what you buy and stock your refrigerator with . . . is what you'll eat, so shop wisely.

pH Approved Foods

Eat Freely:
Vegetables
Asparagus
Beets
Broccoli
Brussels Sprouts
Burdock
Cabbage
Carrots
Cauliflower
Celery
Cucumbers
Eggplant
Garlic
Green Beans
Zucchini, Summer Squash
Spinach
Mustard Greens
Collards
Kale
Lettuce
Watercress
Swiss Chard
Okra
Onions
Parsley
Parsnips
Peas
Radishes
Red, Yellow, Green Peppers
Rutabagas
Salsify
Scallions
Sea Vegetables
*Sprouted Grains, Beans, Seeds
Turnips
Water Chestnuts
Total Greens

Moderation:
Red Potatoes
Pumpkin
Yams
Sweet Potatoes
Winter Squash

Extra Protein:
Fish (2x’s/ month)
Tofu (2x’s/ week)
Legumes
Nuts (Almonds & Sesame)
Pumpkin, Sunflower,
Flax, Hazelnuts, Pecans
Avacados
Greens!!!

Fats:
Udo’s Choice
Cold-pressed Oils
Flax Seed Oil
Borage Seed Oil
Hemp Seed Oil
Almond or Coconut Milk
(use in dressings or soups)

Sprouts:
Mung Bean Sprouts
Chickpea Sprouts
Green Lentil Sprouts
Sesame Sprouts
Sunflower Sprouts
Buckwheat Sprouts
Wheat Sprouts

Fruit:
Lemons
Limes
Grapefruit
Tomatoes
Avacado

Seasonings & Condiments:
Fresh Herbs & Spices
Garlic
Ginger
Onion
Lemons & Limes
Grape Seed Oil
Flax Seed Oil
Pumpkin Oil
Olive Oils
Essential Balance
Udo’s Choice
Bragg Liquid Aminos
Annie’s Naturals Organics Green Garlic
Spice Hunter Brand
“The Zip”
(onion, paprika, chili pepper, cumin, garlic, jalapeno, coriander,
cayenne, oregano)
Almond Butter