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“Messing With Your Mind”

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Dumplings recipe


Whole Wheat Flour
– 1/2 onion
– 2 cloves of garlic
– Parsley seasonings
– Basil seasonings
– Less than 1 tsp of salt


– Boil water in a pot
– Meanwhile, mix all ingredienrs together in a big bowl
– Add little water in the mix
– Make doughs, any shape you want will all…can add water in the bowl if needed
– Put doughs in the boiled water
– Boil it for not more than 30 minutes
– Take out dough from the water and let them cool on a plate.

Then serve.

Quinoa Chili

Quinoa Chili


– quinoa
– corn
– beans of your choice
– 1/2 of onion
– 1-2 cloves of garlic
– 2 tomatoes or any amount you want
-cilantro leaves
– sea salt
– olive oil


– In a small pot, boil beans till they can be easily squeezed. (can take more than an hour)
– In a separate pot, put the rest of ingredients, to cook, for approx. 15 minutes, in medium heat.
– After turning off heat. Mix beans (nicely boiled), and other ingredients in a bowl to mix them all at once.
– Add little oil* in the mix, then serve

(In this picture, I added little portion of evaporated milk in recipe, but this is optional)

Canning Fruits

Canning Fruits [Grapes]


-Fresh water
– fruits chosen: Grapes
– little sugar


-Bring water into a boil
-Add Sugar
– Add desired fruits.

Want to know more about canning fruits?

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Pasta n’ Greens

Pasta n' Greens


– Whole Wheat Pasta
– green peas
– okras
– Zucchini
– 1 clove of garlic
– evaporated milk
– sea salt

– In pot, add all vegetables
– Heat pot, add little water
– add salt
– then, pour milk in the mix
-let it heat for a while
– Check to see if the vegetable stew is well cooked before turning off the heat.

For pasta:
– Boil water
– Add pasta and let it boil for a maximum of 10 minutes.


Pasta n’ peas


– whole wheat pasta

– yellow peas
– green peas
– sour cream
– salt

– boil peas, add salt
– boil pasta, add salt
– after boiling pasta, turn off heat and add sour cream (approx. 1-2 tbs)

For salad
– sweet potatoes (boiled)
– purple cabbage
– spinach
Dressing: olive oil, salt, lime.

Spinach chili & rice

Spinach chili & rice


– brown rice
– black beans
– lima beans
– pinto beans
– corn
– spinach
– tomatoes
– onion
– bell pepper
– red, green peppers
– onion
– corn
– sea salt
– evaporated milk

– boil beans in big pot, until easily squeezed
– add sea salt while boiling beans
– in separate pot, add all vegetables together, including corn
– add little salt
– when beans are boiled, pour all cooked vegetables in big pot,
– add little milk
– make sure there are not a lot of water in the beans pot.

Chickpeas and Quinoa



– Chickpeas
– Quinoa
– Sesame seeds
– 1tbsp Olive Oil

– Boil Chickpeas
– After 1/2 hour, add quinoa, let them boil (if water is needed, can a add just a little more)
– Stir and cover
– Wait till thoroughly cooked.
-When done, pour meal in a bowl, then add sesame seeds and 1tbsp of olive oil
– Mix and serve in plate.

Corn Meal

Corn Meal


– Corn Meal
– Beans
– Spinach
– Sea Salt

– Pour beans in pot and boil
– A while after, add sea salt
– A while after add spinach
– Make sure to check upon beans to see if they’re moist
– add corn meal
– stir
– let them heat

Multi-Grains Breads

multigrain bread


* No milk, eggs, butter added for this recipe.*


– Whole-Wheat flour
– Quinoa
– Millet
– Oatmeal
– Flaxseeds
– Salt
– Water


– In a big bowl, pour flour and add water to mix with fork or hands.
– Add oatmeal, quinoa, millet, mix.
– Add salt, flaxseed, mix.
– make dough.
– if too much water was added, add more flour / if not enough water then add little to smooth the paste.
– Shape dough in ways you desire.
– In oven (I used quick oven) bake for 30 minutes at 350 degrees F.

-“Bread which is two or three days old is more healthful than new bread. Bread dried in the oven is one of the most wholesome articles of diet.—Letter 142, 1900 “

E.G.W., Counsels on Diet and Foods, 317.


“Grains in Bread May Be Varied : All wheat flour is not best for a continuous diet. A mixture of wheat, oatmeal, and rye would be more nutritious than the wheat with the nutrifying properties separated from it.—Letter 91, 1898” E.G.W., Counsels on Diet and Foods, 321