Soy Milk @ home

I took my Herbalist training with the Dr. Christopher School of Healing and I got this recipe from one of the newsletters.  I've made this in my OmniV blender and it is fabulous...

the newsletter: http://www.herballegacy.com/
 
Soy Milk

1 cup organic soy beans
Fresh water

Flavor with (one or a combination)

1 Vanilla bean
1 Slice of Ginger
Nutmeg
Cinnamon

Sweeten if desired, to taste;
Honey
Agave
Pure Maple syrup

Wash soy beans and remove any stones or other debris.
Cover the beans with water in a large glass bowl and soak overnight (8-12 hours). The beans will expand as they soak. Discard soak water, rinse and drain soy beans. In a strong blender or food processor, put soy beans and fresh water at a ratio of three parts water, one part beans. Blend until it becomes a smooth pulpy mixture. Pour into a medium sauce pan. Place pot on stove over high heat and bring to a full boil (If you are using a vanilla bean or slice of ginger for flavoring, add it now). Let the mixture boil for 3-5 minutes while stirring constantly. Remove from heat and let the milk mixture cool for 20-30 minutes and then strain through cheese cloth or Muslin. Twist and squeeze as much liquid from the pulp as possible. Flavor and sweeten milk to taste and put into a container in the fridge (makes approximately 1.5 quarts). Milk is good for 2-3 days. Milk can be enjoyed warm.

Note: The pulp is called Okara and can be used as filler for veggie burgers, an ingredient in breads or fed to horses or pigs.

I LOVE food

I've come to the realization that I love food and I love the opportunity to share food with others.  I used to be like most EVERYONE else.  If my mama used lard, i used lard, if my dad always used bacon drippings, I used bacon drippings.  I was accustomed like my family of feeling stuffed and moderately ill after one of those meals but...That's what it's supposed to feel like, right?  we laugh and joke about the "itis".  That's the stories that you were given around the table and at family gatherings.  You along with them laughed about how Uncle John ate so much he fell asleep at the table and Aunt Mary had to help him to the sofa and undo his pant button so he could exhale while he slept it off.
Yeah, that was the sign of doing alright.  Eating till your stomach capacity had been totally exceeded then going to sleep and waking up to the Peach Cobbler, Apple dumplings, Red Velvet Cake, Sweet Potato pie, Sweet Tea and Morgan David wine.

Yep, those were the days.  But you see that's what I knew.  Once I moved from home to the Army, I was practically force fed potatoes three times a day.  Hash browns for breakfast, french fries for lunch and baked potatoes at dinner.  Each meal had three starches and "You got three minutes to wolf it down Private!"

So as a result still I was not provided an opportunity to know or do better in the Army indoctrination program of boot camp.  Once I was married and had to prepare meals for my husband and then had a child and had to take that into consideration, I learned more, did better and got healthy.  I've been diagnosed with all sorts of things that I was able to handle herbally, nutritionally and thru holistic methods.  Through it all I have become a well versed Holistic Practioner that focuses on the Trinity model of heal thyself FIRST. 

If you are sick and tired of being sick and tired.  Make a CHOICE.  Take a CHANCE.  Be the CHANGE.

A living food diet is in no way easy after a lifetime of dead things and food like things.  but it does have its rewards if it is for you. There is no right way.  There is no right time.  Start right where you are and take a step in the natural whole food direction.

I am Chef Vee and I am RAWsome!
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https://www.facebook.com/#!/ChefVSuRae

WATERMELON JUICE

Greetings and WOW am I ever stoked.  Been on fruit for three days now.  today is watermelon day and I have a great big one to juice and one to eat. 
Summer is a great time to take the stress out of food preparation and just eat fruit.  There are several reasons:
~ It tastes good
~ It's refreshing
~ you body loves the water content
~ your skin loves the enzymes
~ your digestive system appreciates the break from more dense foods
and I could go on and on.

For this recipe no juicer is needed (per se) since watermelon is such a juicy and water filled fruit all you need is a blender.

cut your melon up into chunks and place in the blender
blend on low to high to ensure the seeds are emulsified
using a tight strainer or nut bag (I use a knee high stocking for this stuff) pour the juice thru the strainer into a bowl or pitcher
Chill if you like and garnish with a sprig of mint or lemon balm

* I enjoy a peeled lime added into my watermelon juice as it adds a refreshing tingle.

Enjoy the summer and look for the citrus three recipe next week.

I am Chef Vee an I am RAWsome.

facebook: https://www.facebook.com/#!/ChefVSuRae

I'm Rawsome and I know it Eat Some MUZU burgers

I made MUZU burgers today. Sittin on the dehydrator as I speak.  another 30 min and its CHOW time.
MUshroom/Zucchini burgers.  I went with portabello schrooms and a large Zucch.

1 1/2 cups walnuts soaked for 12 hours and dehydrated
2 cups zucchini, shredded
3/4 cup celery, minced
1 1/2 cups mushrooms, minced
1/2 cup red onion, minced
1 clove garlic, crushed
2 tablespoons dark miso, stirred into 1 tablespoon of water
2 tablespoons nutritional yeast
1 tablespoon fresh sage, minced
1 teaspoon Celtic Salt
1/2 teaspoon white pepper
3 tablespoons parsley, minced
1/4 cup golden flax, ground into powder

Pulse walnuts to a powder then add shredded zucchini and celery. Put in a bowl and mix all items and stir well with a rubber spatula. Ensure the texture and stickiness is adequate and then make your patties.  place on a teflex sheet and dehydrate for 6 to 10 hours to the desired texture.

Creamy Ranch Dressing

1 cup natural raw cashews
3/4 cup thai coconut water
2-3 garlic cloves, peeled
1/3 cup lemon juice
1/2 tsp sea salt

combine all ingredients and blend till smooth or until smoother!  then enjoy