Let them eat QUICHE!

And yes, it's vegan!

This Soap I Like

Just wanted to let you readers know about a very basic and essential product that every body needs...TrueBody produces two no-nonsense soaps. One is a body soap that has just five ingredients! The other is a facial soap, super gentle and mild with a few more added natural emmoliants for extra skin softening. Found out about this soap when we attended the last Natural Products Expo in Los Angeles, the largest trade show event featuring thousands of familiar and the latest, new products for everything in the natural products industry. We grabbed a few samples of this fabulous soap and now that we're down to the last bar, I have to track down where to get some more. And yes, it's great for the whole family. Anyway, check it out for yourself at www.truebodyproducts.com. I'm requesting it at our local store.

The skin is the largest organ of our bodies. Not only does it serve to protect us against environmental elements and excretes toxins through the fine pores for elimination, but it also can absorb things. Be careful about what you use on your skin. Those lotions, perfumes, deodorants, cosmetics and such, may have ingredients that could do you more harm than good. (Remember, simple is better in this case as well). Beware of chemical ingredients and products that can plug up the pores of your skin and build up toxins in your blood and organs. Also, keep the pores open and clean by using good cleansers such as the soap I have recommended above. I'm not paid or compensated in any way to endorse any products (except our cookbooks!). Instead, I find it important to help YOU be aware of things that could interfere with your good health.

Beloved I wish that thou mayest prosper and be in good health, even as thy soul prospereth. III John 2

HEALTH TIP OF THE WEEK

You can make a powerful natural antibiotic called Russian Penicillin using the following recipe. Put a 1/2 gallon of water in pot, add 1 grapefruit, peeled (use a potato peeler) exposing white skin that is high in bioflavonoids. Slice the grapefruit like you would a pie. Add 1 full bulb of garlic. Smash the cloves with the side of lg. knife. You don't have to peel the garlic, just smash each clove. Add garlic to pot & bring to boil, cover, & simmer for 20 minutes. Strain and drink 6 oz. 3 X day. A strong natural antibiotic that can kill about anything but the good bacteria.

Courtesy Modern Manna. See Elijah Prophecy #108 e-newsletter at www.modernmanna.org

Modern Manna Health & Healing Crusade 2011

Another great event has come and gone...but the memories are not soon to be forgotten.
The Maui Vegetarian just got back from this inspiring event with photos to share. If you didn't make it there, plan for next year. The speakers were great, inspiring their listeners to better health through improved lifestyle. If you are interested in obtaining a DVD or CD copy of any of the speakers, visit WWW.MODERNMANNA.ORG to order. As for us, we dished up good food to the guests but cannot take credit for all the hard work. Special thanks go to Ruth, Cathy, Mike, Marv, Paula, Casey, Frank, the Vierra girls, Jonathan, and to everyone who volunteered some of their time to working the kitchen and serving lines. Now for photos...

Chef Brian and Rhonda, a friend from the islands.


Mia will always serve up those delicious smoothies and juices with a big smile!


You'll never meet anyone get as excited about doing dishes as Frank.


What kind of party is going on here?


Wow Lauren, that's a lot of salsa!


Marv and Paula--you guys are great!


These kids worked hard at the smoothie bar.


Chris and others on the serving line. Who knew hairnets could be so fashionable?


Gi! You are so busted!


This is a funny picture. What is Ruth pointing to and laughing at?


So now let me ask you, who in their right mind would want to miss all this fun?! See you there next year!!!

Portobello Sandwich

Check this out! Getting creative in the kitchen has its rewards. Chef Brian thinly sliced roasted garlic herb seasoned portobello and placed it atop our homemade gluten-free bread with a little Vegenaise, tomato slices and shredded lettuce. I'm sure you can do one better by adding some other ingredients or varying the dressing. It was delicious and so satisfying! Nothing like vegan steak!

Garlic Herb Roasted Portobello

Fresh Portobello, one medium size per person
1 Tbsp. minced fresh garlic
1 Tbsp. fresh herbs(rosemary, basil, thyme, oregano) or use 1 tsp. dried herbs like Italian Seasoning
1 Tbsp. olive oil
1/4 tsp. sea salt, or to taste

Rinse portobello and pat dry with clean paper towel. Mix remaining ingredients and then use your fingers to gently rub the marinade on the top and bottom of mushroom. Sprinkle more salt if needed. Place on a sheet pan and roast at 450 degrees until oil is bubbling and mushroom has darkened in color. Mushroom should be tender. Slice on the bias thinly and garnish, or serve as a vegan steak. Enjoy!

Sunday Brunch...

Our Chef Daddy sometimes makes us a hearty brunch. Organic corn tortillas fried in a pan and filled with seasoned pinto beans, caramelized onions and garlic, roasted red bell pepper, fresh cilantro leaves, and a splash of hot sauce. On the side we have roasted Crimini mushrooms, roasted aparagus, and roasted grape tomatoes. Potato wedges round out the deal. The nice thing about this meal is that we always keep these staple on hand, and it's easy to throw in other things we might have in the fridge or pantry. It makes for a nice, satisfying meal.

When Life Gives You Kale...Make Kale Chips!

With the cold weather winding down and spring just peeking around the corner, we found ourselves with an abundance of fresh, organic kale from our fabulous friends over at Big Lick Farm in Myrtle Creek. Just wanted to share with you a small briefing of how I set about keeping all this lovely kale from going bad and not having to eat kale day in and day out. I turned it into Cheezy Kale Chips, and if you try this recipe out, you'll find it is a delicious way to enjoy them.

In a blender, combine and blend until creamy:
1 cup raw cashews; soaked for at least two hours then drained and rinsed
1 organic red bell pepper; stem, seeds and inner membrane removed, then cut in chunks
2 Tbsp. fresh organic lemon juice
1/2 tsp. agave, opt.
1 Tbsp. nutritional yeast
1/2 tsp. Celtic sea salt

Place about 1/2 of the sauce mixture into a large bowl. Add to the bowl clean, rinsed and torn curly kale leaves with the stem removed. Gently massage the cream onto the leaves, coating each piece. You will want a light layer on the leaves, too much cream will overpower the flavor and it will take much longer to dehydrate. Repeat with remaining kale and sauce.

Lay the kale onto the flexible sheets of the dehydrator trays. Spread it out as much as possible. Don't worry if it's piled on a little, you'll be able to separate them when they've dried out some.

Dehydrate at 105 degrees for about 4 1/2 hours or so. Check to see that they have dried out sufficiently to separate easily and replace them to the screen. Dehydrate another 4 1/2 hours more. Check for crunchiness and no bit of moisture. Dehydrate as long as is needed to achieve this texture.

If you are familiar with dehydrating foods, you know that once done, they have a tendency to become limp or stale when exposed to the air. It helps to preserve the quality by packing them in thick plastic pouches such as the ones for vacuum-sealing. Also place an oxygen absorber packet if you really want these to last. However, they are so good, they may not last very long anyway! Enjoy!