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I’m always looking for ideas to use up leftovers after the holidays. I had a lot of ham left from Christmas, and I was feeling like some comfort food. The results: this pea soup recipe. I have to say, it is the best pea soup I have ever had, if I do say so myself!
16 oz packet of dried split peas
3 carrots, cut up
2 celery stalks, diced
1 medium onion, diced
2 cups diced ham
1 box organic vegetable broth
2 cups water
2 tablespoons Wildtree Smoky Bacon Grapeseed Oil
1 teaspoon Wildtree Herbes de Provence
1 teaspoon Wildtree Gourmet Sea Salt: Smoked
1 teaspoon Wildtree Garlic & Herb Blend
Wash peas in a strainer and check for any stones. Heat Bacon Grapeseed Oil in a pan and add vegetables and ham. Saute for 5-10 minutes.
Place vegetable mixture in crockpot and add remaining ingredients. Cook on high 5 hours. Stir and enjoy!
Note: If you prefer to cook the soup all day while at work, prepare the veggies the night before. Heat on high 30-60 minutes in the morning while prepping for work. Turn heat to low before leaving for work and cook on low all day. Come home to the delicious smell and taste of this comforting soup!
P.S. Do you like my beautiful pottery bowl? The set was a gift from our neighbors, Randy and Karla Glotfelty. Randy owns Lakeland’s JenKen Kilns, and he is a master potter!
1 spaghetti squash
Shredded Cheddar Cheese
If you avoid yummy spaghetti squash because it is so difficult to cut open, I have great news for you: you don’t have to cut the squash open before cooking it! You can roast a spaghetti squash, whole, without the need to struggle with getting a knife to cut through the tough vegetable.
For this yummy recipe, preheat your oven to 375 degrees. Poke the squash throughout with a sharp knife and place in baking pan. Roast in the oven for 1.25 hours. Let it cool on the counter until it is cool enough to handle.
When you are able to handle the squash, cut it in half and remove the seeds. Cut each half again so that you have four quarters. Place the quarters back in the pan. Drizzle with the Smoky Bacon Grapeseed Oil, sprinkle with the Smoked Gourmet Sea Salt and shredded cheese. Place back in the oven for 15 minutes, until cheese melts.
4 large sweet potatoes, peeled and cut into cubes
1 medium onion, diced
2 tablespoons Wildtree Roasted Garlic Grapeseed Oil
2 cans fire roasted tomatoes
4 cups (1 box) organic vegetable broth
1 cup water
1/2 cup quinoa
1 teaspoon Wildtree Garlic Galore Seasoning Blend
1 tablespoon Wildtree Leslie’s Chili Blend
2 teaspoons Wildtree Spicy Carne Asada Seasoning
1 teaspoon Wildtree Gourmet Sea Salt – Smoked
2 tablespoons tomato paste
Saute potatoes and onion in Garlic Grapeseed Oil until onion is translucent. Add remaining ingredients and simmer one hour or more, or until potatoes are tender.
Note: sweet potatoes are on the “clean” list – it is not necessary to spend your money on organic sweet potatoes if you are trying to watch your grocery budget!
1 medium onion, chopped
1 green pepper, chopped
2 tablespoons Wildtree Roasted Garlic Grapeseed Oil
2 pounds hormone-free, grass fed lean ground beef
1 28-oz can organic crushed tomatoes
1 15-oz can organic chopped tomatoes
4 tablespoons Wildtree Leslie’s Chili Blend
1 tablespoon Wildtree Taco Seasoning
1 teaspoon Wildtree Chipotle Lime Rub
1 teaspoon celery seed
Saute onion and pepper in Garlic Grapeseed Oil in large pot. Add ground beef and cook until cooked through. Drain any grease. Add remaining ingredients and simmer for one hour or more. (Make ahead tip – prepare the night before, put in slow cooker crock and refrigerate until following day. Heat on low in slow cooker until ready to eat.
Today’s battery operated LED lights allow you to make all kinds of decorations for the holidays without the need for cords running to electrical outlets, and without the worry of having hot bulbs up against something flammable. The photo above shows a truffle dish that I fill with gold balls every year for our table centerpiece. The difference this year: I interspersed a string of battery operated LED lights with the balls so that it glows beautifully on our table every evening.
There are several types to choose from. They all have a switch to turn them on and off; some use a small watch battery (included); others, like the ones shown here, use AA batteries. These have a timer on them. They stay lit for 6 hours from the time you turn them on, then turn off for 18 hours before automatically coming back on again. This allowed me to bury the unattractive little box with the batteries in it in the bottom of the balls without the need to reach the on/off switch every evening.
The possibilities with these lights are limited only by your imagination. There are more examples below: I have interspersed some into a green centerpiece that I put out on my counter every year. They are also great for putting into glass “construction blocks” that you can purchase at Hobby Lobby – again, because they are battery operated, they can be placed anywhere.
Enjoy creating. Shalom!
8 oz mushrooms, chopped fine
1/4 onion, diced fine
2 teaspoons Wildtree Garlic Galore Blend
1/4 cup crumbled goat cheese
1 cup frozen organic broccoli florets, chopped small
1 egg, beaten
1/2 cup organic oatmeal flakes
3 tablespoons Wildtree Worcestershire Sauce, divided
1/2 teaspoon Wildtree Rancher Steak Rub, divided
2 tablespoons mayonnaise
1 tablespoon Wildtree Natural Grapeseed Oil
Preheat oven to 425 degrees. Heat 1 tablespoon Natural Grapeseed Oil in a nonstick skillet over medium-high heat. Add the mushrooms, onion, and Garlic Galore Seasoning Blend and sauté for 5 minutes. Transfer to a mixing bowl to cool slightly. Once cooled, combine the mushroom mixture with broccoli, egg, oatmeal, goat cheese, 2 tablespoons Worcestershire Sauce, and 1/4 teaspoon Rancher Steak Rub. Shape into 4 patties and place on a lightly greased baking sheet. (It may be soupy – if so, you can shape on your baking sheet with a spoon. Hint: I line baking sheet with foil before greasing – makes cleanup a breeze!)
Bake for 15 minutes or until cooked through: 165°F. Meanwhile, mix together the mayonnaise, remaining 1 tablespoon Worcestershire Sauce, and remaining 1/4 teaspoon Rancher Steak Rub; set aside.
Serve mushroom burgers on a gluten free bun and top with the mayonnaise sauce.
How do you define success? In Wayne Dyer’s book, 10 Secrets for Success and Inner Peace, he talks about “The peace of God that truly defines success.” Oh, but doesn’t that sound blissful?
Have a mind that is open to everything and attached to nothing.
There are so many ways that we learn to attach the idea of success to different expectations. Expectations of our parents, our teachers, our religion, society and our culture. How is it that some people have the ability at a young age to ignore those expectations and go forth in the world with the freedom to be who they were created to be, while the rest of us struggle with the need to please in such a way that it exceeds our ability to be true to ourselves?
Having a mind that is open to everything and attached to nothing seems to me to be one of the most basic principles that you can adopt to contribute to individual and world peace.
Individual and world peace. Isn’t that what we all dream of? Can it really be as simple as Wayne Dyer makes it sound? So where do we begin? Wayne instructs us to first release our attachments by changing how we view ourselves. To be attached to nothing means no longer identifying yourself through your body’s appearance and your possessions. Being attached to these things allows the ego to be the dominating force in your life. By letting go of these attachments and taming the ego, your spirit can become the guiding force in your life instead.
Sounds so easy, doesn’t it? However, like any lifelong habit, this can be a hard one to break. It doesn’t happen overnight, and some days are better than others. Meditation and prayer can help get us there and keep us on the right path. The ego will always try to regain control, so a daily ritual of being still and letting God’s guiding light into your day is an important practice in making and maintaining this transition.
The Scriptures say, “With God all things are possible.”
A mind that’s open to everything means being peaceful, radiating love, practicing forgiveness, being generous, respecting all life, and most important, visualizing yourself as capable of doing anything that you can conceive of in your mind and heart.
If all things are truly possible, then we have nothing to worry about, right? And yet worry we do. We worry about everything. If we can learn to let go of that worry and be patient in knowing that everything will happen at exactly the right time, would that not make it so much easier to be open to everything and attached to nothing? In the knowing that whatever God has planned for us will happen in exactly His perfect timing, we have no reason to worry about potential lack or loss. This knowing will truly result in inner peace.
A Course in Miracles states, “Infinite patience produces immediate results.” It implies that in your patience you know with certainty that what you would like to manifest will show up in perfect order, right on time.
Wayne’s first secret has two parts: (1) a mind that is open to everything, and (2) a mind that is attached to nothing. Again, he says that our attachments are the source of all of our problems. “The need to be right, to possess someone or something, to win at all costs, to be viewed by others as superior – these are all attachments.” Imagine what the world would be like if we could all learn to let go of these attachments!
In all of your relationships, if you can love someone enough to allow them to be exactly what they choose to be – without any expectations or attachments from you – you’ll know true peace in your lifetime.
Now that’s a life I want to be a part of! Shalom!
1 head cauliflower
1/4 cup goat cheese
1/8 cup Tofutti artificial sour cream
1 1/2 teaspoons Wildtree Scampi Blend
Wash and cut cauliflower into small chunks. Steam until tender. Mash cauliflower and combine with remaining ingredients. Place in greased casserole dish and heat in 350 degree oven for 20-30 minutes.
Note: Cauliflower is on the “clean” list! If you are trying to manage your grocery spending, cauliflower is considered a safer vegetable without having to buy organic.
Served here with Thai Ahi Tuna.