Huckleberry Cheesecake

Huckleberries are relatives of the blueberry and the cranberry they are high in antioxidants, vitamin C, manganese, iron and a good source of vitamin A. They are a good source of vitamin B and helps speed up metabolism and potassium keeps skin, nerves and muscles happy and healthy by regulating water balances and eliminating wastes.

Huckleberries are medicinal for the blood and liver, they help manage serious illnesses such as heart disease, eczema, lowering cholesterol, muscular degeneration and diabetes by lowering blood sugar levels, they also have bacteria fighting capabilities that are particularly useful in countering urinary-tract infections. Huckleberries are also safe for diabetics to eat!

Wow.

There have been many clinical studies done to show that the huckleberry promotes eye health, especially against diabetic retinopathy and cataracts. However, back during World War I, the pilots in the Royal Air Force in Great Britain swore that eating huckleberry jam or drinking huckleberry cordials prior to flying night missions over Germany significantly improved their visual acuity in the darkness.

This time of year you will probably have to use frozen huckleberries, but that’s okay, your cheesecake will still be delicious! If you don’t have any frozen huckleberries, no worries, you may always use some other kind of berry!

Huckleberry Cheesecake:

Crust:

1 1/2 cup pecans or almonds

1/2 cup shredded coconut, dried

7 dates (soaked)

Process crust ingredients in a food processor and press into bottom of a springform pan. If it feels too wet, place in dehydrator while you are preparing your filling to remove excess moisture.

If you were blessed with an abundance of huckleberries, place some fresh ones on the crust so you may have bursts of fresh huckleberries in your pie!

Filling:

3 cups cashews (soaked)

1 1/4 cup almond milk

1-1 1/2 cup huckleberries

1 cup huckleberry honey

1/4 cup lemon juice

2 Tablespoons vanilla

1/8 teaspoon salt

1 cup coconut oil (melted at low temperature in dehydrator)

2 Tablespoons lecithin

Blend first seven ingredients in vitamix or blender until smooth. Add coconut oil and lecithin last. Pour mixture on top of pie crust. If you desire, you may choose to reserve two cups of the huckleberry mixture and add two tablespoons of chocolate and two tablespoons on vanilla, mix in blender and pour on top of huckleberry mixture in pan. Swirl it and twirl it to make it beautiful! Place in freezer for two hours or overnight before serving or in the fridge for 6 hours or overnight so that it may set. Serve and enjoy!

Tip: If your mixture is too thick add some date soak water. If your mixture is too thin add some coconut oil or more cashews.

All of life is a journey; which paths we take, what we look back on, and what we look forward to is up to us. We determine our destination, what kind of road we will take to get there, and how happy we are when we get there. ~From A Little Book of Happiness

Love,

Michelle

Salty Wasabi Almonds

Wasabi soy Almonds are a wonderful snack! Everyone in my family absolutely loves them!

Wasabi is Japanese horseradish and is actually the gnarled root of a plant that is a member of the cabbage family.

Wasabi is great for digestion because it contains enzymes that digest proteins. Besides the fact that it wasabi cleanses the palate, it is also used as an antidote for fish poisoning and maybe why it is an important part of Japanese cuisine.

Wasabi is a heating food and is kapha balancing.

Wasabi Soy Almonds

4 cups almonds (soaked overnight)

1 cup Bragg’s Liquid Amino’s or Nama Shoyu

1/4 cup powdered wasabi

Soak almonds overnight. The next morning mix Bragg’s and powdered wasabi. Let sit for 10 minutes. Add wasabi soy mixture to almonds and let soak for 1 hour. Drain off excess liquid and place almonds on a dehydrator tray. Dehydrate for 24-28 hours at 115 degrees. Make sure you save some for yourself because if your family knows they are around, they are gone immediately.

These are great to throw in the kids lunches for a power packed snack! What’s your favorite snack?

When you are inspired by some great purpose, some extraordinary project, all your thoughts break their bounds. Your mind transcends limitations, your consciousness expands in every direction, and you find yourself in a new, great and wonderful world. ~Patanjali

xoxo

Michelle

Chipotle Kale Chips

Kale is one of the mightiest members of the brassica family of cruciferous veggies, a kin to cabbage, broccoli, and bok choy. All of the siblings are rich in sulfur-containing phytonutrients, which promote health and fight diseases. Standing out as a powerful anticancer food, kale like all cruciferous veggies, triggers out livers to produce enzymes that detoxify cancer-causing chemicals in the body. Kale is one of the best sources of antioxidant vitamins A, C, and E, as well as the precious B-complex posse, including B1, B3, and B6. Chock-full of minerals such as calcium, iron, manganese, and copper, this superstar even contains the essential fatty acid omega-3. Kale reduces pitta and kapha.
Woot Woot!

Kale Chips

2 bunches kale, de-stemmed

1 tablespoon himalayan salt

1/2 recipe black pepper cheese

1-2 teaspoons chipotle (to taste) (this may imbalance pitta constitution types)

you may want to try other herbs or spices

Cashew Cheese:

2 cups cashews (soaked for two hours)

1/4 cup nutritional yeast

1/4 cup lemon juice (fresh pressed is the best)

3 cloves of garlic or 1 teaspoon hing (asafoetida)

1/2 teaspoon black pepper (or white pepper if you prefer)

1 teaspoon cumin

1 teaspoon coriander

1/4 cup blessed water

De-stem kale and tear into chip sized pieces (keep in mind that kale shrinks a lot). Massage salt and positive thoughts into kale so that it starts to release moisture, this also makes the kale easier to digest. Then let the kale relax while you make your cashew cheese.

For the cashew cheese, place all ingredients in a Vita-Mix or high speed blender and process until you have a smooth, creamy texture. Add more blessed water as needed.

Add cashew cheese to wilted kale and massage! Now, your chips are ready to go into the dehydrator! Dehydrate at 105 degrees overnight. This creates a scrumptious, buttery kale chip!

Experiment with different spices, try a BBQ rub instead of chipotle. Have fun!

Warning: Kale chips are highly addictive, you may want to double or triple your batch!

In art and dream, may you proceed with abandon. In life, may you proceed with balance and stealth.

~Patti Smith

Love and Bliss,

Michelle Berry

What are your values?

Question: What are your values? I have made two lists here. Pick five from each and write about your personal values. How do these values play out in your life? How do these values drive you to make decisions? What are your personal priorities? How does your personality shape your personal values?

List 1: Equality (equal opportunity for all), Inner Harmony (at peace with myself), Social Power (control over others, dominance), Pleasure (gratification of desires), Freedom (freedom of action and thought), A Spiritual Life (emphasis on spiritual not material matters), Sense of Belonging (feeling that others care about me), Social Order (stability of society), An Exciting Life (stimulating experiences), Meaning in Life (a purpose in life), Politeness (courtesy, good manners), Wealth (material possessions, money), National Security (protection of my nation from enemies), Self Respect (belief in one’s own worth), Reciprocation of Favors (avoidance of indebtedness), Creativity (uniqueness, imagination), A World At Peace (free of war and conflict), Respect for Tradition (preservation of time-honored customs), Mature Love (deep emotional and spiritual intimacy), Self-Discipline (self-restraint, resistance to temptation), Privacy (safety for loved ones), Social Recognition (respect, approval by others), Unity with Nature (fitting into nature), A Varied Life (filled with challenge, novelty and change), Wisdom (a mature understanding of life), Authority (the right to lead or command), True Friendship (close, supportive friends), A World of Beauty (beauty of nature and the arts), Social Justice (correcting injustice, care for the weak).

List 2: Independent (self-reliant, self-sufficient), Moderate (avoiding extremes of feeling and action), Loyal (faithful to my friends, group), Ambitious (hard-working, aspiring), Broadminded (tolerant of different ideas and beliefs), Humble (modest, self-effacing), Daring (seeking adventure, risk), Protecting the Environment (preserving nature), Influential (having an impact on people and events), Honoring of Parents and Elders (showing respect), Choosing Own Goals (selecting own purposes), Healthy (not being sick physically or mentally), Capable (competent, effective, efficient), Accepting my Portion in Life (submitting to life’s circumstances), Honest (genuine, sincere), Preserving My Public Image (protecting my “face”), Obedient (dutiful, meeting obligations), Intelligent (logical, thinking), Helpful (working for the welfare of others), Enjoying Life (enjoying food, sex, leisure, ect.), Devout (holding to religious faith and belief), Responsible (dependable, reliable), Curious (interested in everything, exploring), Forgiving (willing to pardon others), Successful (achieving goals), Clean (neat, tidy), Self-Indulgent (doing pleasant things)

I will think about my list and you think about yours!

Cheers and many blessings!

Michelle

Save the Salmon Patty

Today I want to share an amazing dinner that I prepared for some wonderful people right before a juice fast! Although this actually took place a couple of years ago, I am feeling a little nostalgic this fall. Remembering this evening and how much fun it was to get everyone together to enjoy this delicious meal.

Save the Salmon Patty!

2 cups sunflower seeds, soaked 1-2 hours
2 tablespoons lemon juice
3 cloves galic
1 bunch dill
1 teaspoon sea salt
carrot juice , as needed
Blend In:
5 whole carrot pulp, (run through juicer)
½ cup red onion, finely chopped
1 cup celery, minced
½ cup parsley, chopped
⅛ cup chives, or green onion
¼ cup lemon juice
2-3 tablespoons kelp powder
2-3 tablespoons dulse
2-3 tablespoons nama shoyu
Directions:
*Juice 5 carrots.
*Blend first 6 ingredients until creamy and blend i the rest of the ingredients! Form into loaves or patties and serve! Or you may dehydrate at 115 degrees for 4-6 hours. (I like to dehydrate for that warm feeling)
*Top with mango sauce.
Mango Sauce:
- 2 inch ginger
- 1 clove garlic
- 1 small serrano pepper
- 1 whole mango
- ½ cup coconut milk
- ¼ cup cilantro
- white pepper, to taste
- Directions:
- *Blend ginger, garlic and pepper. Add mango, coconut milk and pulse, add cilantro ad white pepper and pulse.
  *Serve on top of “salmon” patties
A bit about sunflower seeds…

More than any other flower, the sunflower suggests the glory of the summer sun itself. Wild, it lines roadways and gilds whole fields with its stunning, sun-colored mandalas. Cultivated in home gardens, it towers to impressive heights of fifteen feet in or more and boasts a flower up to two feet in diameter. A showy plant indeed.

This daisy relative, which originated in western North America, is more than just show. Both sunflower seeds and sunflower tubers (jerusalem artichoke) were important Native American foods. Sunflowers were introduced in Europe in the 1500’s and have become a staple in Russia. Until the popularization of health foods in the United States in the 1960’s, its domestic use was primarily for bird feed; hence its one common name “polly seed.” Sunflower seeds are also nicknamed “sunnies.”

The shells may be white, brown, black, or black with stripes. The US commercial supply primarily comes from the Red River valley of Minnesota.

Health Benefits Sunflower seeds are an energy tonic and nurturing food used to treat constipation. Sunflower seeds contain more protein than beef and 20 percent fat, most of which is unsaturated. A good source of calcium, phosphorus, and iron, as well as vitamins A, D, E, and several of the B-complex, they also contain a trace of flourine, which may explain the Russians’ claim that they are good for the teeth. Sunflower seeds are tridoshic used in moderation; in larger quantities, they primarily reduce vata.

Superbly Delicious!

Here are a few pictures of everyone enjoying the evening!

Jean & Dicky, Bless their hearts.
Dicky is no longer with us, which makes this post that much more special to me. I feel so lucky to have known such a sweet man. Love you like crazy cakes Dicky! Click here to watch a remembrance video about Dicky.
Beautiful Linda

My mom and me

I love you mom!

xoxoxo

Sweet Skip

Live each day like its your last.

Blissfully,

Michelle

Vegetable Medley Soup

Soup is one that provides a powerful nourishment for the fall season. lots of veggies, tea and magical healing miso, how could one go wrong?

Vegetable Medley Soup:

3-6 whole bell peppers, s-bladed
1 bunch spinach, s-bladed
1 bunch celery, 2mm-disk
1-4 bunches cilantro , or basil s-bladed
2-3 cups sundried tomatoes, soaked, s-bladed
4 whole avocados, diced
1 ½ cups pumpkin seeds, or hemp seeds, whole
½ cup cumin
½ cup olive oil, or sesame oil
½ cup lemon juice, or 2 Tablespoons apple vinegar
¼ cup kalamata black olive brine
½ teaspoon salt
½ tablespoon cayenne pepper
½ teaspoon hing, or garlic
1 cup miso
4 cups nettle, dandelion, or rooibos tea

To make tea:

1/2 cup nettle, or dandelion or rooibos dry tea.

3 cups tea kettle watersteep for 20 minutes.

Miso, add enough miso till you like the taste. I like to use a gluten free miso from South River Miso, it makes Miso Happy! It is simply the best! (I will be putting in a bulk order soon so if you live in my area, let me know and I will order you some!)

Add all ingredients to a bowl and serve. You may choose to warm on stove till soup is warm to the touch or you may use a candy thermometer and heat to 120 degrees.

Note: When I say s-bladed it means to use the “S” shaped blade in your food processor to chop ingredients. Be careful not to process to much and puree it. Just chop.

Nettles are used throughout the world to build vitality, nettles are delicious and if your in a moist area, free for the taking! But do take carefully! (Preferably with gloves) To harvest the leaf, you come at the leaf from the bottom, folding it along its central crease, yanking it gently from the mother plant, and then rolling it up so as to enclose the top of the leaf (where the stingers are most commonly found).

Nettles are persistent perennials that can grow taller than 2 meters (6 feet). Nettles grow in multiple thin stalks arising from the ground. Nettle leaves are typically collected, eaten and or dried in May and June, just before coming into flower. The stems and leaf tops of the stinging nettle plant are covered with thin, hair like protrusions. These protrusions, if touched, release a stinging fluid containing histamine and formic acid, which causes temporary burning and irritation. This injection, which is like and ant’s bite, increases circulation, and provides external treatment for arthritic pain, gout, sciatica, neuralgia, hemorrhoids, and scalp and heir problems. Nettle juice can be used as a hair rinse to restore natural color. Nettle extracts are used in many shampoos.

Internally, nettles are a kidney tonic with diuretic properties that help flush the blood and cleanse blood through the kidneys. Nettles afford allergy relief, enrich the blood, and thicken the hair. Due to their iron rich content and ease of absorption, nettle juice is more effective than spinach juice in building blood. Nettle leaves are highly alkaline. They neutralize and dissolve acidic wastes in the blood. Its power to purify the blood will do wonders for chronic skin ailments. Its effective against eczema on the upper body, especially on the face and neck, and ears. This benefit is likely due to its high silicon, chlorophyll, and vitamin C content.

Nettle juice is perfect for weight reduction. Nettles are also good for hypoglycemia, as they help reduce blood sugar levels, and they also ameliorate high blood pressure. Used for anemia and excessive menstruation, nettles also build overall energy and chi. Nettles reduce pitta and kapha and can be used, in moderation by vata. (If you know about ayurveda you know what Im talking about.) Wow!

Stinging nettles probably originated in Eurasia, although there is some evidence that they were growing in the Americas when the Europeans arrived. Some of the strongest varieties grow in the United Kingdom and Germany.

Mythologically, the Nordics associated nettles with the thunder god Thor. Nettles were perceived to protect one from lightning. The incredible strengthening properties of the nettle plant really do make one more resistant to the elements.

When nettles are eaten, the saliva neutralizes the sting, so that one cannot be stung in the mouth or throat.

Mother nature provides her unique balance by providing a remedy for the nettle sting by allowing burdock to grow in the same locales as nettles. Mashed-up burdock leaves applied to the skin relieve nettle stings. Also the juice from the stinging nettle leaves acts as an antidote to the sting as well, when applied topically.

Simply and amazing plant!

Hope you all are having a wonderful fall!

Lots of hugs and blessings!

Michelle

PS. The information contained in this post came from the books, Eating for Beauty, by David Wolfe, and The New Whole Foods Encyclopedia, by Rebecca Wood.

Monthly Archives: October 2013