NOVEMBER 17th, 2010
We're Happy to Be Back!
I did disappear for 5 weeks while I was soooo busy with...
Serving guests at Our Hygiene Homestead in The Woods!
Doing our biggest mailing in 25 years for GetWell Friends!
Getting www.health4thebillions.org almost ready to go up!
-- & --
Keeping HighJoy supplied with fresh corn in season!
For the rest of November & December, I am going to make up for those lost weeks by sprinkling you with...
5 of 7 Courses of My Live-Food Thanksgiving Spread for 7!
A gift electronic-book: Road to Health via Natural Hygiene!
FUN LIVE-FOOD FOTOS from Our Homestead Kitchen!
Great Halloween-2010 Trickster & Treater Guest Stories!
-- & --
Live-Food Recipes for Salsas, Relishes & Chutneys!
TO ALL OUR
LIVEFOODFACTORFRIENDS!
HOWDY!
I just do not know how you BEST make it without
2 BOOKS IN 1: The Health Seekers' YearBook
with The Best of Common Health Sense!
You can review its 25-page description
at our special download spot:
http://www.4livefoodfactorfriends.com/no55TZ6/download4lfff.html
This month, I am also working on re-opening...
www.healthseekers'yearbook.com where you will have your choice of 3 different packages to get your hard-copy
2 BOOKS IN 1: The Health Seekers' YearBook
with The Best of Common Health Sense!
Or, you can just call me to order:
(360) 853-7048.
For those of you still without our YearBook, here are
5 of the 7 Courses of The Thanksgiving Menu for 7 guests!
Ride On!
Read On!
COURSE #1... THE BEVERAGE
TART HOMAGE CIDER
10 cups tart-apple juice, such as Granny Smith
10 cups red flame grape juice
4 pounds whole cranberries, juiced
2 limes, thin-sliced into rounds
#1... As you put the whole foods into the juicer hopper, alternate the cut-up apples with the grapes and cranberries. Doing so enables you to get the most juice from the rather dry cranberries.
#2... Pour the finished cider into a fancy punch bowl. Stir well. Then float the lime rounds on top.
#3... For a garnish around the punch bowl, intermix crisp autumn leaves with small sprigs of red and purple grapes.
#4... Make a toast of thanksgiving -- one and all!
COURSE #2... 3 of THE 6 APPETIZERS
TOMATO TREATS: Slice the tops off 20 cherry tomatoes about 1/4 the way from the top. Discard the cherry tops. With a tiny spoon, scoop out the pulp. In a bowl, mix the pulp with about a cup of ground or powdered pecans. Then, gently stuff the mix into the tomatoes, piling it up out of each cherry. Dust the TOMATO TREATS with Tomato Bolt! or Ginger jolt! At last, garnish each TOMATO TREAT with either raisins of dried cherries or dried cranberries. MOIST! CHEWY! YUMMY!
APRICOT ALMS: Select 20 well-formed and dried apricot halves. Soften 1 cup walnut butter with a squeeze of lemon or orange juice and mix to a dropping consistency. Drop a dollop of walnut butter into each apricot half. Then press a perfectly shaped walnut half into the center of each APRICOT ALM.
DATE DEVOTIONS: Cut 10 huge and lovely medjool dates neatly into halves. Remove the pits. Replace each pit with 2 blanched almonds and set open-faced onto the serving plate. SO SIMPLE & SO YUMMY!
(See The YearBook for more appetizers:
RICH REWARDS, MELON AMENDS, CELERY CELEBRATIONS.)
COURSE #3... PILGRIMS' PORRIDGE
#1... Prepare the
following set out at room temperature and then put the ingredients into a colander and set it into hot water:
3 cups sweet corn
kernels
4 ribs minced celery
2 minced red bell
peppers.
#2... VITA-MIX until smooth and slightly warmed all the following:
5 cups sweet carrot juice
4 large avocados
2 cups sweet corn kernels.
Pour this blend into a large soup
kettle and cover it.
#3... Add the corn kernels and diced and minced ingredients to the blend. Cover the kettle. Then set it into a sink of 6" deep very hot water for 10 minutes. Stir after 5 minutes. (NOTE: This step is optional. If you really do want a warm porridge, do take this step!)
#4... Have 4 large tomatoes soaking in warm water. Dice them and add the dices to the kettle. Stir once more.
#5... Pour the Pilgrims' Porridge into warmed, individual bowls set onto plates. With the bowls askew to one side, garnish the other side with a bed of fine-shredded carrots, dotted with raisins. Then set lemon and tomato wedges into the carrot beds.
#5... Serve immediately ...and... GIVE THANKS FOR WARM LIVE-FOODS ON CRISPY AUTUMN DAYS!
COURSE #4: SPARE-THE-TURKEY LOAF
2 cups fine-shredded crookneck squash
2 cups fine-shredded zucchini
1 cup fine-shredded pumpkin
5 cups fine-shredded carrots
2 cups minced celery
1 cup ground sunflower seed meal
1 cup cashew butter
1/2 cup sesame butter
1/4 cup pumpkin seeds
15 perfect cherry tomatoes
#1... Place all the ingredients -- except the pumpkin seeds and cherry tomatoes -- into a large bowl. Your goal is to end up with a fairly stiff mix that can be molded easily into the clear shape of a whole turkey ready for trimmings! Thoroughly mix all the ingredients with your hands.
#2... Now, take out your traditional turkey platter and lay onto it a rich bed of layered red-tipped lettuce. Next, turn the SPARE-THE-TURKEY-LOAF onto the greens. Mold the mix into a mock-turkey form: body and breast, thighs and legs. Insert 8" celery ribs with lots of leaves at their tips into the thighs and legs to make mock drumsticks.
#3... Garnish your SPARE-THE-TURKEY LOAF with one lone cherry tomato at the top of the loaf encircled with sprinkled-on pumpkin seeds. Place the remaining cherry tomatoes around the base of the mock-bird. Serve with TRADITIONAL CRANBERRY RELISH!
TRADITIONAL CRANBERRY RELISH
1 pound of fresh cranberries
1 pound of raisins
4 exceedingly flavorful, large oranges, peeled & skinned
3 cored & peeled & diced pears
#1... Combine all the ingredients. Then split them into 2 bowls.
#2... VITA-MIX into a fairly chunky consistency one bowl of ingredients.
#3... VITA-MIX into a chunkier consistency the other bowl of ingredients.
#4... Now mix all the ingredients thoroughly, cover with a tight lid, and let chill. This recipe is best when chilled overnight, to let the flavors mingle -- one with the other.
(NOTE: This recipe is so YUMMY! You can serve TRADITIONAL CRANBERRY RELISH all on its own with celery sticks and lettuce for a complete "Thanksgiving Leftovers Snack!" VERY FILLING... VERY SWEET... VERY YUMMY!)
COURSE #5... HUMBLE DUMPLINGS
(See The YearBook for The Veggie Side Dish.)
COURSE #6... SWEET GRATITUDE
(See The YearBook for Fruit Side Dish Salad.)
COURSE #7... CORNUCOPIA CAKE
(The Dessert)
24 very, very ripe bananas, peeled & frozen
12 dried black mission figs
10 sticks dried papayas
10 slices dried pineapple
20 pieces dried mango
Meat of 2 mature coconuts, fine-shredded (Dried coconut will do.)
1 pound cashew butter (Or any other favorite nut will do.)
#1... At least 2 days prior to cake-making, prepare the bananas. Peel the m. Put them into tightly sealed, plastic bags. Freeze them.
#2... One day prior to cake-making, prepare the dried fruit. Soak the dried papaya, pineapple, and mango pieces. After soaking, dice into small bits all the soaked fruit and the figs.
#3... Mix the cashew butter with 2/3 of the shredded coconut. Save the coconut milk and add just enough so that the mixture is good and sticky. Pat this sticky-mix onto the bottom of a large cake dish to make a firm cake-base.
#4... To make the cake-filling, run the frozen-hard bananas through The Champion Juicer with the homogenizer plate in place. Next, add the fruit-bits to the ice cream and mix thoroughly and quickly. Pour the filling into the prepared, cake-based dish. Smooth the fruit-filled ice cream out evenly into the cake dish.
#5... Finally, place the cake into the freezer. The Cornucopia Cake may be served as soon as it firms up in the freezer. Or it may be frozen overnight and taken out a few minutes prior to serving so that is softens up a little.
CORNUCOPIA CAKE FROSTING
VITA-MIX for a very few seconds the meat of 1 papaya and the marmalade-like innards of 3 very large very ripe persimmons. Just before serving, spread this cold and sweet frosting onto the Cornucopia Cake. Then sprinkle the remaining 1/3 portion of the shredded coconut all over the cake. Cut and serve immediately this wholesome and sweet dessert in keeping with the predominate Thanksgiving color orange.
NOTE: When I put on this Thanksgiving spread, I run the whole show while others help in the kitchen. Our guests and helpers and I typically take the better part of an afternoon and into the evening to enjoy the 7 courses. We linger over the cider while each person makes a toast to that for which he or she is grateful. It is a wondrous time of sharing and appreciating what God has given us. We enjoy the appetizers with the drinks. Then, we take a break from eating to enjoy each other and share in music, dancing, and other such fun! Then, we have the porridge. Then another break from food. Then, we have the SPARE-THE-TURKEY with the CRANBERRY RELISH and the HUMBLE DUMPLINGS and SWEET GRATITUDE salad. Finally, another long break, filled with Thanksgiving fun or even naps! At last, the last course! THE CORNUCOPIA CAKE! This is a meal all in itself. If the 7 courses are so served, they make up lunch and dinner, both. And if breakfast is skipped so that the Health Seeker comes to the table with genuine hunger, she or he can be well-fed but not over-fed!
ENJOY YOUR THANKSGIVING LIVE-FOOD & FRIENDS, WHEREVER YOU ARE!
Blessings & Gratitude,
The Wilderness Woman &
The HighJoy Horse -- in The Cascade Mountains of Washington State, USA
A THANKSGIVING THOUGHT, AS WE ENJOY OUR LIVE-FOOD...
IF WE nearly 7 BILLION ON EARTH
IF WE WERE JUST 100 villagers???
If we were to take our nearly 7 billion on Earth?
If we were to put just 100 of us into just 1 community?
If we just 100 were to represent all 7 billion of us?
Here would be... "Our Village People Profile" --
* 61 are Asians, 13 Africans, 12 Europeans, 9 South Americans, 5 North Americans.
* 50 are females, while 50 are males.
* 17 are under 18 years old, while 83 are 18 & older.
* 75 are various, beautiful shades of blacks & browns, while 25 are shades of white.
* 16 are unable to read & write, while 84 are semi-literate or literate.
* 1 has a college education, while 99 do not.
* 29 believe in witchcraft.
* 60 mistrusted their own government before they came to our village.
* 4 entered our village as United States citizens.
* 10 live in the least developed & 71 in the lesser developed areas of our village.
* 19 live in the developed areas of our village.
* 60 live within 62 miles of a coastline & depend on the sea for food & livelihood.
* 47 live within the heart of the village area, while 53 live in the rural village areas.
* 1/2 of our total village wealth is in the hands of just 6 of our villagers.
* 20 live on $1/day. 48 live on $2/day. 13 live on $7/day. 19 live on $60 per day. These are averages. The top 6 who own 1/2 the village wealth live on hundreds+ a day.
* 25 live in substandard housing or are completely disenfranchised & homeless.
* 48 lack access to basic sanitation & to safe drinking water.
* 14 suffer from malnutrition or are in the process of starving to death.
* 8 have Internet access from home, while 3 have Internet access at work.
* All are taking The Descent in Disease unless living The 10 Energy Enhancers.
* Without cutting 1 of us into fractions: "Just 1 of us knows about Natural Hygiene."
Only when we see our nearly 7 billion on Earth
as "Our Own Village People," as "Our Own Next Door Neighbors,"
most of whom are in the most dire of needs compared to us,
only then will we move towards wanting to turn ourselves into...
"Our Sisters' & Brothers' Helpers & Keepers."
Only then will caring & sharing shine from our hearts & make of us...
BRIGHT BEACONS OF HOPE & LOVE!
