Friday again already?!
Sometimes I don't know where the weeks go.
It seems it was just yesterday we were all dashing around
making ready for Christmas and here we are into mid-January.
We got that snow my heart was hoping for,
in a very big way!
I think we got a good 10 inches in the Peoria area.
Now we are expecting another big snow storm to bless us with
quite a bit more snow.
Well, ask and you shall receive.
{Sorry for those of you who don't do the happy dance over snow.}
I love the crunch of it underneath my feet,
the bright whiteness it gives the entire world around me,
the way it sparkles with the radiance
of a million diamonds when the sun sets it afire,
and that incomparable scent it permeates the air with.
There's really nothing else quite like snow.
It always inspires me to knit...more.
Speaking of knitting,
these darling Knitted Pears were a Christmas gift,
therefore they were not made by me.
My cousin Kathy knitted them.
I love receiving gifts from another knitter's needles.
And aren't these too cute in their wire basket with a little
rag bow and natural cotton bolls tucked in behind them?
They're just perfect on my vintage red and white enamel table.
If you would like to knit some pears for yourself
or someone you love, you can find the pattern here.
Another thing cold, Winter weather makes all of us want is warm food.
This week I have two recipes to share featuring one of my
absolute favorite health foods: Quinoa
.
Let's start with breakfast...
Quinoa "Oatmeal"
3/4 Cup Soy Milk
1/2 Cup Organic Tri-color Quinoa
3/4 to 1 Teaspoon Cinnamon
1/8 to 1/4 Teaspoon Nutmeg
1 Teaspoon Pure Vanilla
1/2 to 1 Tablespoon Raw Unfiltered Honey
1 Tablespoon Organic Natural Peanut Butter
Bring Soy Milk and Quinoa to a boil.
Reduce heat to low.
Add Spices and Vanilla.
Simmer, stirring occasionally till thick, approximately 15 minutes.
Add Peanut Butter and Honey at last.
Enjoy immediately!
Serves 2
Actual oatmeal has always been a favorite food of mine.
Being a lifelong fan of healthy, hot breakfast cereals,
this has become a new go to recipe.
It's deliciously filling and makes the whole house
smell like homemade love for hours
after it's been cooked up and eaten.
Perfect for a cold day!
You can easily substitute the Soy Milk with
Coconut, Almond or regular Milk.
Sprinkle Spices to taste.
Drizzle Honey to taste or substitute with Agave Nectar or Raw Sugar.
Use as much Peanut Butter as you like or replace it with Almond Butter.
And now for later in the day...
Sweet Potato Quinoa Soup
2 Medium Sweet Potatoes, diced
1/2 Red Bell Pepper, diced
1/4 Cup Onion, diced
1/2 to 1 Teaspoon Cayenne Pepper {to taste}
2 Teaspoons Thyme
1 Tablespoon Organic Unfiltered Extra Virgin Olive Oil
Salt and Pepper {to taste}
* I prefer freshly ground Black Pepper and Pink Himalayan Salt
First, saute' these ingredients in the tablespoon of olive oil
for approximately 3-5 minutes,
just to blend the flavors nicely.
Then add:
4 Cups Organic Vegetable Broth
1 Can Red Gold Diced Tomatoes with Basil, Garlic & Oregano
1 Cup Organic Tri-Color Quinoa
1 Can Garbanzo Beans/Chick Peas
Let cook/simmer till sweet potatoes are tender.
Enjoy while nice and hot!
Serves 4-6
This is an original recipe of my daughter Chelsea's.
It can be altered easily to spice it anyway you prefer
and feed as many as needed.
Just don't leave out the healthy Quinoa!
If you've never tried Quinoa before
you can read the top 11 proven health benefits
of this wonderful tiny plant food
that is high in protein and actually contains
all 9 of the essential amino acids right here.
It's tasty, filling and oh so good for you!
If you live someplace where it's sunny and warm,
maybe even on the other side of the globe where it's actually Summertime,
I'll share a tiny piece of the Winter Wonderland from my front yard with you.
I took this picture in today's midmorning hours.
If we get hit with what we are expecting there's no telling
what we will wake up to tomorrow morning.
I must admit, it makes me feel like a child on Christmas Eve...
"When there's snow on the ground,
I like to pretend I'm walking on clouds."
Takayuki Ikkaku
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