First things first, WE HAVE A WINNER!!!
Believe it or not, the winner of this week’s give-a-way is…..
(again!!! I know…right?!? but more on that in a minute…)
Paula, you have your choice between those mists in the give-a-way; let me know which one, or you can smell each at the next class and decide! (and just fyi for anyone reading, I really do make out little name-slips each time, throw them in a baggie or box, shake em’ up, close my eyes, and draw…OR I have my hubby draw if he is here…it’s a little fun thing I get to do!)
NOW, since Paula DID recently win, I am going to extend the give-a-way for the other 3 entrants…if ya’ll read through today’s blog post and comment accordingly, I will hold another drawing for any of the three of you who comment…I will give you until Monday night (the 3rd) to respond…and then you can choose between the 3 mists that are left (after Paula’s choice). Cool?
*addendum (10/3/11): Paula chose the Eucalyptus Spray, so up for grabs are the Tea Tree, Jasmine, Vanilla, and Lavender. Hubby just helped me draw the extended give-a-way winner, and it is Amber! Congrats! I will get them to you to choose…
This is just a little post this week since it is sign-up time for Vessels of Clay Yoga and there is a lot going on…So, here are two of my favorite recipes right now. One is really new to me, but I love it, and the other has come to me in the last few months, and the thought of it sends me straight to the fridge to get some greens!
Wheat-free, Yeast-free Irish Soda Bread
This recipe came to me from one of those Reader’s Digest Collections of stories books…yes, really. I was reading one of Patrick Taylor’s “Irish Country Doctor” series books, and the traditional recipe for Irish Soda bread was included as a bonus. (I love how Reader’s Digest does that.) Anyway, instead of regular wheat flour, I used a combination of Spelt and Rice Flour. Note: this recipe is wheat-free, not gluten-free. Spelt is a cousin of wheat that can often be tolerated by those of us with wheat sensitivities, but it is NOT gluten-free. Just fyi. I used a small portion of rice flour to lighten it up, as Spelt flour can result in heavier bread. To make the traditional version, substitute whatever regular flour you like…but it might not be as healthy!!!!
Oh, and yumminess? Total 10 out of 10 by me AND my hubby!
2 1/4 cup Spelt flour, 1/4 Cup Rice flour, 1 tsp salt, 1 heaping tsp baking soda, 1 C Skim Milk with 1 Tbsp. Vinegar (instead of buttermilk…this is an easy sub if you don’t want to buy a carton of buttermilk. Next time I will try using almond milk, to get away from the dairy. If using buttermilk, the recipe calls for 1 1/4 to 1 1/2 cups.)
Now, I cooked this in my NuWave Oven Pro on level 10, but here are the actual instructions for your regular oven.
Preheat the oven to 400 degrees F. Grease and flour a baking sheet and set aside. Sift the flour, salt and baking soda together into a large mixing bowl. Then add enough buttermilk to make a soft, but not sticky, dough. Turn the dough out onto a well-floured board and shape it into a round cake about 1 1/2 inches thick. Transfer to the baking sheet; then, using a sharp knife, score the top of the dough into 4-6 wedges. Bake for 30-35 minutes. Cool on the baking sheet, then separate the wedges.
If desired, the dough can be cut into wedges and cooked on a lightly buttered griddle over medium heat. This is the more traditional method. (I did the first option.)
Like I said, it was super yummy. This may be a regular at our household from now on!
Healthy Salad Dressing Recipe from VEGA (Brendan Brazier)
This recipe comes as courtesy of the Vega website, Brendan Brazier’s company. If you are not familiar with him, he is the author of the Thrive Diet books, which are centered around how even triathlon athlete types like him can totally thrive on a plant-based diet! Google it; you will be glad you did.
So, this dressing recipe is so totally yummy, that just remembering I have some made up/in the fridge makes me WANT to go make a salad. Yes, it’s that good.
4 Tablespoons Flax Oil of your choice (Vega recommends their own Vega Antioxidant Oil Blend; I used the flax oil I have on hand)
- 2 Tablespoons agave nectar (or maple syrup, yakon syrup)
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon Dijon mustard
- Salt and pepper to taste
Just thrown it together, shake it in a jar or whisk it, and enjoy! Here is what else Vega says:
“Using your imagination, you can turn this base into a delicious spectrum of dressings you’ll love.”
Finally, this week we remembered we are Divinely Created Temples. This week’s inspiration at Vessels of Clay Yoga:
16-17You realize, don’t you, that you are the temple of God, and God himself is present in you? No one will get by with vandalizing God’s temple, you can be sure of that. God’s temple is sacred—and you, remember, are the temple.
“There is but one temple in the Universe…and that is the human body. Nothing is holier than that high form. We touch heaven when we lay our hand on the human body.”—Thomas Carlyle, British historian
So, we have come to the weekend again…can I get a Hallelujah! For my previous give-a-way entrants, let me know: do you have a favorite healthy salad dressing recipe to share? Did you enjoy this week’s scripture and inspiration, or have any thoughts about it? Would you actually try the soda bread recipe? Share some thoughts, and we’ll have another tiny give-a-way…
As for everyone else, Have a great weekend, feel free to comment, and stay tuned for “What’s on My Bookshelf?” and another FUN give-a-way!!!