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HAPPY
NOVEMBER 14th,
AGAIN!
From...
The
Wilderness Woman
& The HighJOy Horse
in The Cascade Mountains
of Washington State!
November = We Have a Full House
December = 2 OPENINGS!
PLEASE DO MAKE YOUR
LATE FALL RESERVATION
OR
YOUR WINTER HIBERNATION
RESERVATION WITHOUT HESITATION!
We give a whole,
new, fun meaning to...
"LIVE & LEARN!"
2 PRIVATE BEDROOMS
For 2 HEALTH SEEKERS:
The Howling Wolves' Den = a small room just off back
deck
The Eagle's Nest = a large room just off the library
1 LARGE BEDROOM
For 2 HEALTH SEEKERS
The Critters' Forest = a huge room = the entire upstairs
floor
1 PRIVATE BEDROOM BUILDING FACING THE WOODS
For 1 HEALTH SEEKER:
The Bear Cave = 8' x 10' brand-new spot, on the corner
of our 1/2 acre, with a big campfire pit & 4 bear statues
& outdoor twinkling lights tonight watch from your Bear Cave
FOR ALL THE MANY BACK-TO-NATURE DETAILS, VISIT...
www.
NATURECURE
RAWFOOD
HEALTHRETREAT.
com.
Live & Learn
The 10 Energy Enhancers!
1. Cleanliness
2. Pure Air
3. Pure Water
4. Adequate Rest & Sleep
5. The Live-Food Diet
6. Right Temperatures
7. Regular Sunbaths
8. Regular Exercise
9. Emotional Balance
10. Nurturing Relationships
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OUR
HOMESTEAD
FALL WALDORF SPECIAL
INGREDIENTS:
1 cup red pears with skins left on and diced
1 cup red apples with skins left on and diced
1 cup big, purple grapes,
halved and without seeds
1 cup celery in thin U-cuts
1 cup dried cranberries,
sweetened in fruit juices
1 cup dates, pitted and quartered
2 large avocados, ripened until soft and diced
Juice of 2 tangerines
Pomegranate seeds
Lovely, perfect lettuce leaves
DIRECTIONS:
Hold out the lettuce.
Mix and mash the diced avocado and tangerine juice until the dices disappear and the mix is a genuine mash and is suitable for a dressing.
Mix thoroughly all the remaining ingredients in a large mixing bowl.
Next, stir in the avo-tangerine dressing.
Plate the lettuce to suit your guests: line individual salad bowls and place the FALL WALDORF SPECIAL on top. Or serve the lettuce leaves on a platter and the salad on another platter to serve buffet style.
Whether plated on a big platter or in individual salad bowls, sprinkle the lovely, translucent red pomegranate "jewels" over the salad.
A NUT DRESSING VARIATION FOR THE FALL WALDORF SPECIAL
Instead of the 2 large and diced avocados, use 1/2 cup almond butter mixed with the tangerine juice as a yummy dressing. Sprinkle slivered almonds on top of the plated salad with the pomegranate seeds.
AUTUMN
ORANGE-&-RED NESTS
INGREDIENTS:
2 cups coarse-shredded or spiralized carrots
2 cups good and ripe, peeled,
and diced persimmons
1 cup fine-shredded beets
1 cup big, purple grapes,
halved and without seeds
Lovely, perfect lettuce leaves
Individual pitchers
of whole, blended pineapple
DIRECTIONS:
On 4 single-serving salad plates, arrange lettuce leaves to make the fully covered bottom and the outer-most rim of a "nest" for the salad.
Mix the carrots and persimmons together, and make the next most outer rim of the nest.
Make an inner circle of beets with a hollowed-out center.
Fill the center with the grapes.
Serve the little pitchers of whole, blended pineapple for dressings for you and your guests.
SIMPLY TOMATOES
SUPER SALAD!
INGREDIENTS:
Various fancy greens: curly endive, spinach, baby bok choy leaves, parsley, red-tipped lettuce, curly green leaf lettuce, kale leaf edges, watercress, arugala, and whatever else you can find!
Several vine-ripe tomatoes
or large beefsteak tomatoes
Dried tomatoes, snipped into little pieces
with a scissors
Small grape tomatoes, left whole
Heirloom miniature tomatoes
if you can find them
Cherry tomatoes, halved
DIRECTIONS:
On individual salad plates, lay down beds of greens.
Thick slice the vine-ripe or beefsteak tomatoes. Layer them by putting one slice 1/3 the way on top of the next slice, making 2 rows across the plates with a 2-inch centerspace in-between the 2 rows.
In the centerspaces, place the smaller grape, heirloom, and halved cherry tomatoes.
Sprinkle all the tomatoes with the little dried tomato pieces.
Serve with SIMPLY TOMATOES DRESSING prepared as follows: VITA-MIX until thick and smooth 6 peeled tangerines, 1 cup cashews, fresh and chopped basil sprigs to taste, 2 green onions, 1 yellow bell pepper, and any other preferred herbs. Add more juice to make a thinner dressing. Add more cashews to make a thicker dressing.
Each tomato lover can put on his or her own dressing, according to taste.
FALL CINNAMON CABBAGE SLAW
INGREDIENTS:
2 cups medium-shredded purple cabbage
2 cups medium-shredded green cabbage
1 cup diced green apple
1 cup diced red apple
1 cup halved green grapes
1 cup halved red grapes
1/4 cup minced onion
DIRECTIONS:
In a large mixing bowl, thoroughly mix the cabbages, apples, and grapes.
Make the FALL CINNAMON CABBAGE SLAW DRESSING by VITA-MIXing until smooth and creamy the following ingredients: 1 cup very ripe and soft persimmon fruit, tangelo juice as needed, 1 cup walnuts, 1/4 teaspoon ground cinnamon.
Toss gently to coat the salad mix with the dressing.
Transfer the FALL CINNAMON CABBAGE SLAW into a special serving bowl.
Cover and chill for 2 to 6 hours so fhat the many fine flavors can mingle to bring out the fullest fall bouquet.
Sprinkle the entire salad with sesame seeds and pomegranate seeds just before serving to give spectacular, edible garnishes!
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