A Never Ending Flow Of Gratitude

Be Thankful
Be thankful that you don’t already have everything you desire,

If you did, what would there be to look forward to?
Be thankful when you don’t know something

For it gives you the opportunity to learn.
Be thankful for the difficult times.

During those times you grow.
Be thankful for your limitations

Because they give you opportunities for improvement.
Be thankful for each new challenge

Because it will build your strength and character.
Be thankful for your mistakes

They will teach you valuable lessons.
Be thankful when you’re tired and weary

Because it means you’ve made a difference.
It is easy to be thankful for the good things

.A life of rich fulfillment comes to those

who are also thankful for the setbacks.
GRATITUDE can turn a negative into a positive.

Find a way to be thankful for your troubles

and they can become your blessings.
-Author Unknown

The Glorious Gluten Free Grain Cake

Hippocrates Stated "Let your medicine be your food and your food, your medicine."

Try making these grain cakes. They are delicious and packed with nutrition.

Ingredients:

1/2 Cup Red and 1/2 Cup White Quinoa

1 Cup Brown Rice

1 Quart Organic Chicken Broth

2 Organic Eggs

1 Medium Onion

2 Cloves of Garlic

Sea Salt

Pepper

Cayenne

Olive Oil

Earth Balance

Topping of your choice.

I used mango salsa with a drop of sour cream.

Start with 2 cups of organic chicken broth in a stainless steel pot. Add 1/2 cup of red quinoa and 1/2 cup of white quinoa. Drizzle with olive oil and add a sprinle of sea salt, black pepper and a dash of cayenne. Bring to a boil and simmer for 15 minutes. Let this stand while you wait for the rice to cook. 2 cups of organic chicken broth in another pot with 1 cup of brown rice. Also drizzle with olive oil, sea salt and pepper. Bring to a boil and then simmer covered for about 30 minutes. While rice is cooking sautee chopped onion and garlic in a little bit of olive oil. Let all ingredients cool before you put them in a food processor along with 2 organic eggs. So in the processor you have the quinoa, brown rice, onion, garlic and eggs. You can add more salt and pepper if you like. Pulse a few times to incorparate all ingredients. Just don't over process. Maybe 6 pulses, each machine is different. I set up a stainless steel grill pan with olive oil and earth balance. About a tablespoon of each and set the pan to a medium to low flame. Use cold water on your hands to keep the mixture from sticking to your hands. I formed the grains into balls and then flattened out to a patty. Cook on both sides until golden brown and enjoy with your favorite topping.

"The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a childs protein needs for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts a low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Quinoa would be a worthy addition to anyone's diet, supplying variety as well as good nutrition. The seed is also excellent feed for birds and poultry and the plant itself is good forage for cattle." Karen Railey

The Great Pumpkin

We are in the midst of the season where pumpkins are abundant. Pumpkins are indigenous to this part of the world. The Native Americans used it as both a food and a medicine. You may have even carved a pumpkin for this past Halloween. Unfortunately you also probably discarded the cut flesh and inner scrapings which include the pumpkin seeds. This is a shame, because the flesh and seeds of a pumpkin possess great health benefits. Pumpkins are a satisfying weight loss food. They are high in antioxidants and fiber. They also contain beta-carotene, which makes pumpkins orange-colored Pumpkins also neutralizes free radicals. Free radicals can attack cell membranes leaving cells vulnerable to damage.Experts say eating pumpkin reduces our chances of developing certain cancers, cataracts, and macular degeneration, which results in blindness. They are also a great source of vitamin C, potassium, iron, zinc and fiber. Pumpkin seeds, also called pepitas, are high in protein; one ounce of seeds provides about seven grams of protein also copper, iron, magnesium, manganese, phosphorus, and zinc. Their oil helps reduce blood cholesterol levels. Eating pumpkin seeds is a common folk remedy for detoxifying the intestine.

I experimented with a recipe and I thought it was delicious.

I took a small pumpkin that I purchased at Trader Joes.

Cut open the top so I could remove the seeds and scrape the inside clean

Save the seeds!!!

I peeled and cut up 2 apples which fit perfectly in my pumpkin.

I seasoned the apples with cinnamon, ginger powder, pumpkin pie spice and a pinch of salt

This is where you can get creative , what ever spices you like can be added to your apples

Cardamom would probably be nice. There is no need for sugar.

I then put some apples in the bottom of my pumpkin.

Next layer a sprinkle of STEEL CUT oats. You need 1/4 cup total.

add some dried cranberries and sprinkle chopped pecans.

Follow this order ~ apples, oats, cranberries and pecans.

Once the pumpkin was packed to the top I poured coconut water into the pumpkin.

About 1/2 cup. This baked at 400 ' for 1 hour with the top on.

Let it cool slightly and then scrape and mix all the ingredients together.

It was warm, naturally sweet and spicy. A great comfort food. I like it for breakfast.

Store it in a glass bowl and heat it up in the morning on the stove (no microwaves please) If it seems to dense either add more coconut water as you heat or a little bit of filtered water and you will be energized and satisfied. The breakfast of a Yogic Warrior.

I cleaned and dried the seeds. Tossed with olive oil and an African spice rub.

Then roasted for 12-15 minutes at 300'

Sooooo good. Crunchy, spicy and full of nutrients.