The Almighty Food Processor

Ok Ya'll the 7 cup Cuisinart food processor is on sale at Macy's for $59- if you don't have one, it's time to invest.

I bought mine at Costco- it's the 14 cup Cuisinart $150. All I can say is that it has saved me hours prepping in the kitchen, and I can't believe it took me so long to get one.

Here's a little insight to these gadgets. First, it slices veggies, shreds, and processes. I no longer have to mince garlic- boom! into the processor and done! Pulsing is a great feature that many overlook. It is excellent for chopping and won't turn things into mush. Onion, beans, and veggies can all be "chopped" if you pulse. Oh, and it can also make fabulous dough.

I love my food processor and I encourage you all to invest and get one too...especially if you love to cook.

Happy cooking!

I love you-mama

Oil Chart

Here is an important list to help choose an appropriate oil depending on your recipe. Smoke points should be closely watched, otherwise the oil can become toxic.(chart is from: whatscookingamerica.net)

Fats or Oils	Description	Cooking Uses	Type of Fat	Smoke Point °F	Smoke Point °C
Almond Oil	Has a subtle toasted almond aroma and flavor.	Used in sauté and stir fry of Oriental foods.	Monounsaturated	420°F	216°C
Avocado Oil	Vibrant green in color with a has a soft nutty taste and a mild avocado aroma. This is a very healthy oil with a profile similar to olive oil. This oil can be used for very high temperature applications.	Stir frying, searing	Monounsaturated	520°F	271°C
Butter	Whole butter is a mix of fats, milk solids, and moisture derived by churning cream until the oil droplets stick together and can be separated out.	Baking, cooking	Saturated	350°F	177°C
Butter (Ghee), clarified	Ghee has a higher smoke point than butter since clarification eliminates the milk solids (which burn at lower temps).	Frying, sauteing	Saturated	375-485°F (depending on purity)	190-250°C (depending on purity),
Canola Oil (Rapeseed oil)	A light, golden-colored oil.	Good all-purpose oil. Used in salads and cooking.	Monounsaturated	400°F	204°C
Coconut Oil	A heavy nearly colorless oil extracted from fresh coconuts.	coatings, confectionary, shortening	Saturated	350°F	177°C
Corn Oil	A mild, medium-yellow color refined oil. Made from the germ of the corn kernel.	Frying, salad dressings, shortening	Polyunsaturated	450°F	232°C
Cottonseed Oil	Pale-yellow oil that is extracted from the seed of the cotton plant.	Margarine, salad dressings, shortening. Also used for frying.	Polyunsaturated	420°F	216°C
Grapeseed Oil	Light, medium-yellow oil that is a by-product of wine making.	Excellent choice of cooking oil for sautéing or frying. Also used in salad dressings.	Polyunsaturated	392°F	200°C
Hazelnut Oil	The nuts are ground and roasted and then pressed in a hydraulic press to extract the delicate oil.	Salad dressings, marinades and baked goods.	Monounsaturated	430°F	221°C
Macadamia Nut Oil	This oil is cold pressed from the decadent macadamia nut, extracting a light oil similar in quality to the finest extra virgin olive oil.	Saute, pan fry, sear, deep fry, stir fry, grill, broil, baking.	Monounsaturated	390°F	199 °C
Olive Oil	Oils vary in weight and may be pale yellow to deep green depending on fruit used and processing.	cooking, salad dressings, saute, pan fry, sear, deep fry, stir fry, grill, broil, baking	Monounsaturated	Extra Virgin - 320°F Virgin - 420°F Pomace - 460°F Extra Light - 468°F	160°C 216°C 238°C 242°C
Palm Oil	A yellowish-orange fatty oil obtained especially from the crushed nuts of an African palm.	Cooking, flavoring	Saturated	446°F	230°C
Peanut Oil	Pale yellow refined oil with a very subtle scent and flavor. Made from pressed steam-cooked peanuts. Used primarily in Asian cooking.	Frying, cooking, salad dressings	Monounsaturated	450°F	232°C
Rice Bran Oil	Rice bran oil is produced from the rice bran, which is removed from the grain of rice as it is processed.	Frying, sauté, salad dressings, baking, dipping oils	Monounsaturated	490°F	254°C
Safflower Oil	A golden color with a light texture. Made from the seeds of safflowers.	Margarine, mayonnaise, salad dressings	Polyunsaturated	450°F	232°C
Sesame Oil	Comes in two types - a light, very mild Middle Eastern type and a darker Asian type pressed from toasted sesame seeds.	Cooking, salad dressings	Polyunsaturated	410°F	232°C
Shortening, Vegetable	Blended oil solidified using various processes, including whipping in air and hydrogenation. May have real or artificial butter flavor added.	Baking, frying	Saturated	360°F	182 °C
Soybean Oil	A fairly heavy oil with a pronounced flavor and aroma.	Margarine, salad dressings, shortening	Polyunsaturated	450°F	232°C
Sunflower Oil	A light odorless and nearly flavorless oil pressed from sunflower seeds. Pale yellow.	Cooking, margarine, salad dressings, shortening	Polyunsaturated	450°F	232°C
Vegetable Oil	Made by blending several different refined oils. Designed to have a mild flavor and a high smoke point.	Cooking, salad dressings	Polyunsaturated
Walnut Oil	Medium-yellow oil with a nutty flavor and aroma. More perishable than most other oils.	Saute, pan fry, sear, deep fry, stir fry, grill, broil	Monounsaturated	400°F	204°C

Mickey Mouse Soup

Here is a story of how the passion of cooking and feeding people began for me....

I grew up in a Commune from age 3-13. It was a blessed upbringing, sharing, caring and loving one another.

I never lived with less than 20 people ranging in age infant- to 80. Needless to say, there was never a dull moment...Ever!!!

One of my greatest joys from this experience was meal time. We ate every breakfast and dinner with each other. Everyone would take turns sharing a "Cooking" night or breakfast. I spent hours in the kitchen watching cooks rotate every night, helping and learning.

When I was 7 I used to watch the Mickey Mouse club...wow, that really dates this 41 year old =).
One day they shared a cooking recipe called, "Mickey Mouse Soup". I watched it and suddenly thought to myself, I can make this!!! It was a simple vegetable soup. I went to my mother and father and immediately asked to be included in the cooking rotation at our household. I convinced them that I would not let them down and dinner would be a success. It took a while, but they soon agreed, and I had a cooking night. My soup was a hit!!!! A favorite actually, and for a few years after, my signature dish.

I share this story when people ask how my passion began...

Today I am sharing it because of Face Book, and a long lost childhood friend.

My status yesterday, shared that I was so blessed and thankful to have a job where I create recipes and feed people- I teach cooking classes and had over 35 people at last nights class...it was so much fun!

Today my childhood friend commented on that post...." You still making the Mickey Mouse Soup?" She was a buddy I met in 4th grade- taking us back 33 years, we recently just connected again...and, she remembered my Mickey Mouse Soup...it made my day- Thanks Crista Gonzalez- FB is so cool!

I love you family!!

mama

This Kitchen Makes Love- Today in the form of Vegan PIZZA

2 1/2 cps. flour- 1 tsp. salt-1 pack yeast- mix in bowl add 1 1/2 cps warm water- combine until dough comes away easily from side of bowl. Place on floured surface and knead for 5 minutes.
Cover bowl in olive oil.

After kneading, make a round ball. Oil the top and cover bowl with plastic wrap.
Place in the oven for 45 minutes- Make sure the oven is off! Once dough doubles in size, punch down, cover and place back in oven for 15- 20 minutes.


In the mean time- Let's Get Saucy!


Coat pan with Safflower oil and saute onions, 2cps. chopped mushrooms, an 4 cloves of chopped garlic.


We want a chunky sauce!


Add 1 can diced tomatoes.

1/2 cp. red wine, 1 Tbsp. agave, 1 tsp. dried basil, 1 tsp. dried oregano, 1/2 tsp. red pepper flakes, 1/2 cp. nutritional yeast, drizzle of olive oil, salt and pepper to taste.


Simmer on low for about 20 minutes.


Preheat oven to 400 degrees. Line a cookie sheet with foil. Oil the entire surface. Take dough out of oven and work with you hand to cover the cookie sheet. Cover dough with sauce, and any other topping you love. I put tomatoes and peppers from our garden. Sprinkle with nutritional yeast or your favorite vegan cheese.



Cook for 15- 20 minutes until just perfect~ This will make you and your loved ones very HAPPY!

Although homemade pizza does take longer- It is a whole lot cheaper!!!! You can freeze dough- to have ready for future pizza's. If you have little ones at home they love to help make pizza.

I love you sweet family- Fulljoy and please try this recipe.

Mama Loves you...Remember that!

Mama's Can't Be Sick!

Sad as it may be- this Mama has been down for the count and feeling rather jolted by it. It rarely happens, and when it does my world seems to turn into a bizarre episode of the Twilight Zone. I do not feel like myself. I pray for health, not only for me, but so my family can resume normalcy again too.

I empathize with all you Mama's that care for your family, household, pets, and also work! Although we always do this in love, it sometimes gets the better of us, and we are forced to slow down and take a breather-reflect-reboot. We will often feel a gamut of emotions when we are down, because Mama's are not use to feeling helpless, we are the helpers.

So as I am down, reflecting,  and determined to be myself again. I have realized this....

I need to prioritize and organize...being sick means time to switch things up. Health is Wealth- I know this! I plan on doing this immediately!!!!

So all you beautiful Mama's and Mama's to be,where ever you are today how ever you are feeling...I applaud you in all that you are and all that you give.

Take time for yourself- your love is needed.

I love you,
mama

                       Vegan Love- Mama daughter Love- Island Love- Sister Love-Family Love= Jah Love

The Beautiful Truth

Please watch it!!!!

http://www.youtube.com/watch?v=wvzDHGLEUyw

Sprouting

You too can sprout!!!!

I admit, I once had mental block about sprouting. It just seemed so complicated. Truth is, it is do darn easy.

Today I bought a sprouting jar at Down to Earth -Honolulu for $5.19

Cheap!!!

I soaked 3 Tbsp of alfalfa sprouts last night. Rinse the seeds 2 times a day- and BOOM! A jar full of sprouts in 5 days.

Even cooler, not only because they are my favorite sprouts, are sunflower sprouts.

Soak 1 cup of sunflower seeds overnight.Rinse seeds 2 times and..... in 24 hours you will have a jar full of the most delicious sprouts ever!!

When you soak seeds and nuts, you release the enzyme inhibitors prompting the growth process, and the seeds or nuts essentially turn into a plant- living food, full of enzymes that bring vitality to your temple.

Try it, you'll like it =)

I truly love you family.

I pray that you would give sprouting a whirl and find for yourself how easy it is.

Love Iternal,
Mama T

In Jah's Garden

Aloha Loved Ones,

I have been overjoyed lately with all the tilling of soil that is happening in our garden.

I have dreamed of my perfect garden and now I am seeing it come to life. It really is a beautiful thing.

All of us, especially my husband, and father in-law have been spending a lot of time, putting lots of love in the growth of our garden.

Growing our own food- Full of Love and free of anything that might corrupt it's organic integrity. We are so thankful for this.

Family- my fast lasted 19 days- we are still juicing regularly and have been 100% raw-vegan. My husband has blown my mind with his decision to be raw. It has been so great having a team-mate in this cleansing health journey.

Our day usually starts with a smoothie. We snack on fresh fruit through out the day with a yummy fresh "Green" juice, and for dinner a Huge,Gigantic salad. Sometimes we will get a little gourmet- recipes soon posted, but mostly this little schedule here keeps it really easy for us.

I want to encourage you all- even for just a day- Go raw. It really does change the interior terrain and awakens spiritual growth. It is not difficult- Mind over matter- make the decision to have power to choose health wise for your temple.
Ask Jah to guide, and conquer the urge to put things into your temple that do not benefit you or make you sick.

I love you so much, love yourself and love each other- Let's make Jah proud.

Love you Family,

Mama T

Rebooting The Temple

Blessed Love Dear Ohana,

It has been far too long since I have shared here. I pray that today finds you with joy and love and that you are loving up your temple in the greatest capacity.

I have been quite busy- and truly have neglected this outlet- but I am here today to spark up the blog once again.

Instead of trekking down the busy road of yesterday I am going to just pick up from today.

Happy Juice Feast! Yep I'm juice fasting- only drinking juices I make in the juicer and yes it is day 17.Day 17 may seem long, but more and more as I research juice fasting- 17 days is a mere drop in the bucket to some who have taken this juicing cleanse up to 90 days. Nope- not me. I will be ending this after day 21.

I have many reasons for doing this fast: Spiritual, Detox/cleanse, Reboot, and weight.

I have surrendered myself to the transformation happening: Heart, Mind and Soul.
Many beautiful things have been taking place.
* One, is that I feel amazing!Thank you JAH!
I no longer have the feeling of being
drained(I had that feeling for over 6 months)-GONE!
* I feel grounded, centered, connected to all living things and so grateful.
* I have lost weight, not sure how much- no scale....but feel good!
* This fast has had a profound impact on my family too. My daughter
and husband have been making juices everyday. And, my husband has
decided to go RAW- to cleanse as well. I will join him after Sunday.

I have been mostly juicing green juice- with an occasional sweet juice. I also have been drinking coconut water. Today is the first day I really felt like I wanted to eat. I made Raw Kelp Noodles- with a Cashew Alfredo Sauce- Super Raw Vegan goodness! My husband said it was his favorite...It killed me not to eat it.
When I do finally eat on Monday- I will follow the footsteps of the legendary 90 day fasters and partake in some prunes. They sound so yummy to me right now. I am also going to stay off caffeine and eat "RAW". Not sure how long I will eat raw- but aiming for a big chunk of time- to help continue to cleanse. I will also keep juicing- It has changed my life.

Before I say Aloha- I want to share my favorite juice:

Kale, celery, cucumber, carrot, tomato, jalapeno and lemon-mmmmmmmm yum!

I Love you family- and I promise to share some raw recipes with you.

Love One Another,

Mama T

Vegan Salad- YUM!

A New Day To Give Thanks

Aloha Friend,

I am here today to say- I unplugged from FaceBook.
I am not sure for how long, but I sure know why.
I am using time, that I realize now it much too valuable. Time I want to put towards reading scripture and doing art with my daughter. Time I want to exercise and invent new recipes. Time I want to write and record new songs of praise. Time that is valued more than the price of gold.
So in this time, I say adios FB, we may meet again, but not now, not at this time.

Love you all!
Mama T

Not About Valentines Day

Today was not about Valentines Day for me- Because sharing love and surprises with my family is every day.
Today was about being a person of my word, keeping a promise to my loved one. I had told my daughter that we would make cookies today. Lord knows I was so tired, and really did not feel like baking today. But, I had told her we would and I want her to know that I am a person of my word. I want her to know as she grows in love, knowledge and wisdom, that she too can be a person of her word. I love you all, today and every day.

2011- New Years day Vegan Feast

Aloha Family,

For the first day of the year I decided to have a spontaneous Vegan Feast shared with friends. It turned out to be the perfect start to a New Year. I pray that this year is full of Love for each of you. May you be blessed with your hearts desires. Please visit often while I share vegetarian recipes throughout the year. Aloha 2011- I greet you with an open heart, ready for this new adventure.

I love you all!
mama

New Years Day Menu-
Black Eyed Peas
Spicey Lentils
Yellow Rice
Homemade veggie meatballs with stewed greens
steamed sweet potato
Raw Slaw- with an avocado vinaigrette

Treat your temple with love!