Sue’s Famous Pickled Beets
- Sunday, 07 August 2016 22:02
Sue’s Famous Pickled Beets
This pickled beets recipe has been passed down from many generations in my family. I hope you enjoy making and eating this delicious canning recipe as much as my family does! It is very healthy for you too! Many people who told me they would NEVER eat beets are now pickled beet lovers thanks to this delicious recipe!
- Wash the beets and boil beets for 1 hour. (You want to be able to easier jab with a knife when they are done. You do not want them hard)
- After they have boiled and are cooked, rinse beets in cold water. ****be sure to save the water the beets were cooked in.
- Cut the beets and place them in sterile jars.
Liquid recipe – this makes 5 pint jars.
Be sure to save all the beet water until jars are filled with beets. We usually triple this liquid recipe so we have enough to cover the beets in the batch.
- 1 ½ c of beet juice
- 1 ½ c of vinegar
- ½ T. salt (coarse pickling salt)
- 1 c. sugar
Bring liquid to boil and pour over beets. After beets and liquid are in sterile jars, place filled jars in canning bath for 10 minutes. Be sure the water in the canning bath covers the jars lids by 2 inches. After 10 minutes in the canning bath, then sit jars on counter overnight. Be sure all jars have sealed before storing for the season.
Healthy Paleo Granola
- Sunday, 07 August 2016 21:53
Healthy Paleo Granola
Whether you are travelling this summer, or simply want a healthy snack to munch on, or want to spice up your favourite desert, this is a favourite granola snack that both my husband and I LOVE! This is great by itself or on top of your favourite fruit, yogurt or ice cream.
- 10 cups nuts (we use almonds and pecans most of the time)
- 1 cup unsweetened shredded coconut
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 Tbsp vanilla
- 1 Tbsp cinnamon
Preheat oven to 350 degrees. Mix all ingredients together in large bowl. Spread onto parchment paper or baking dish with edges. Bake for 20 – 30 minutes, stirring every 10 minutes, until golden brown. This is absolutely delicious!
Zesty Vegetarian Gluten-Free Spinach Lasagna
- Wednesday, 03 February 2016 10:45
We love this gluten-free vegetarian spinach lasagna in our house. It is quick and easy to make and pretty affordable. I hope you enjoy this delicious recipe as much as our family and friends do!
Zesty Vegetarian Spinach Lasagna
- 1/2 lb. fresh mushrooms,thinly sliced
- 4 spring onions, finely chopped
- 1 garlic clove, minced
- 1/4 cup oil
- 1 can (28 fl.oz) crushed tomatoes
- 1 can (5 1/2 fl.oz) tomato paste
- 2 T. red wine vinegar
- 1/4 tsp pepper
- 1 lb. ricotta cheese
- 1 – 10 oz pack of fresh spinach finely chopped
OR 1 package frozen chopped thawed & drained spinach
- 1 egg, slightly beaten
- 1 T fresh basil, chopped
- pinch of nutmeg
- 1 package of gluten free oven ready lasagna noodles
- 1 lb. grated mozzarella cheese
Garnish, if desired with fresh chopped basil
Sauté mushrooms, onions and garlic in oil using medium size saucepan until garlic is lightly browned. Add crushed tomatoes, tomato paste, red wine vinegar and pepper. Simmer uncovered for 20 minutes, stirring frequently. Combine in medium bowl ricotta cheese, spinach, egg, basil and nutmeg; whisk to blend. In a 9 x 13 x 2 baking dish, spoon 1/4 of the sauce over the bottom. Next use lasagne directly from the package. Layer lasagne over the sauce, always leaving at least 3/4″ space between strips since lasagne will expand during baking. Spoon another 1/4 of the sauce then another layer of noodles and then spread all of the ricotta cheese/ spinach mixture on top. Arrange another layer of noodles, then 1/2 of the mozzarella cheese. Finally layer the last of the lasagne then the remaining sauce making certain all noodles are coated to sauce. Top with the remainder of mozzarella. Bake in 350 F. oven uncovered for 35 – 40 minutes. Let stand about 10 minutes before serving. Makes 8 – 10 servings.
Healthy Almond Strawberry Chia Seed Pudding
- Tuesday, 05 January 2016 14:12
This is my favourite breakfast recipe. My husband loves to add chocolate protein powder to his dish and enjoy as a snack. There is nocooking and no fuss to make this recipe. I add strawberry puree, raspberry puree, etc depending on the season or what I have in the freezer. When I travel I take the supplies to make this delicious dish.
2 cups almond milk
1 (16 ounce) package fresh or thawed berries
1/2 cup chia seeds
1/4 cup honey or maple syrup
1 tsp vanilla extract
1. Puree almond milk and strawberries in a blender until smooth, pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree.
2.Cover bowl and refrigerate until set, about 4 hours.
To boost the protein, stir in some protein powder, seeds, nuts, or rolled oats.
A clean healthy diet creates a clear focused mind! Learn more how Sue London, Intuitive Messenger, can help you create a clear focused mind – AskSueLondon.com
Homemade Cranberry Sauce
- Friday, 04 December 2015 12:33
In our home we don’t buy anything pre-made or processed.We can and freeze and make everything from scratch. That is my secret to keeping healthy! This is our family favourite for a declicous cranberry sauce. Enjoy!
CRANBERRY SAUCE RECIPE
Makes about 8 (8 oz) half pints
YOU WILL NEED:
- 4 cups granulated sugar
- 4 cups water
- 8 cups fresh cranberries (about 2 lbs.)
- Grated zest of 1 large orange, optional
- 4 (16 oz) pint or 8 (8 oz) half pint glass preserving jars with lids and bands
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
COMBINE sugar and water in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, until all berries burst and liquid begins to sheet from a metal spoon, about 15 minutes. Stir in orange zest, if using, during the last few minutes of cooking.
LADLE hot cranberry sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot cranberry sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.