Posts Tagged With: cold

Strawberry and Cream No-Bakes

I  made this for Sabbath breakfast, but then realized that it wasn’t healthy (especially considering that I was using regular jelly with regular sugar and not the natural, good and healthy stuff), and eat it for dessert instead. Temperance is key here. I still have some in the freezer. They’re so sweet and delicious. I do recommend using naturally sweetened jelly, jam, or preserves if possible.

I was low on oats, so my no-bakes stuck to the plate. If that happens to you, let them thaw a little before carefully scraping them off of the plate. If yours turn out too liquidy, or too much like oat meal before you freeze them, put them in some form of a container and you can eat them like ice cream. Try ice cube trays or popsicle molds or something. I haven’t tested that yet, but did eat mine with a spoon. If you have more oats, though, then yours will probably turn out more like cookies. If they stick, just let them thaw a little. I hope it works.

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Categories: cookies and no-bakes, frozen treats | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Lime and Thyme Chick Peas

On Friday I prepared food for Sabbath breakfast and lunch. I had planned on having rice cereal and then thought I might use any leftover rice for rice and chick peas, but it didn’t work out that way. The rice was too hard, I think undercooked. I ate some of it with coconut milk, raisins, dates, and ground flax seed, but it was too crunchy, so I dumped it in the bowl for the rice cooker and put it back in the refrigerator. After church, I mixed in some water and some more raisins (and most of the dates were eaten, but didn’t add any more), and put it back in the rice cooker. When it finished, the coconut milk and water were absorbed. The rice was still a little crunchy, but I think not as much. I added more ground flax seeds and ate that for lunch. This morning and after lunch, I went around the yard taking footage of snails and other creatures for a new Sabbath Discoveries in Nature video (as I haven’t done one in about 6 months). While walking around the yard I checked on the lime and lemon trees. While one lemon was on the ground (for how long, I don’t know, so I left it there), I didn’t find any other lemons on the tree, but I did see two or three limes on the lime tree. Around supper time, I picked one of the limes and washed it off. It seemed soft at first, but then I thought it seemed a little tough, so I was going to knead it on the counter to break up the pulp and make the juice easier to squeeze. As I went to knead the lime, it popped! Guess it was ripe enough. But there was still plenty of juice in the lime, and I squeezed the rest on the cold chick peas, drizzled on some olive oil, and added some Himilayan pink salt and thyme. After mixing it all together, I had nicely seasoned chick peas that are delicious to eat cold. I had the same recipe again for brunch this morning. I didn’t measure the ingredients, so I recommend adding it all to taste, starting with a little and adding more, or if you’ve been cooking for a while and have good judgement on how much to use, use as much as seems best to you. For those who must have measurements, start with 1-2 tsp of olive oil, a pinch or two of salt, and two or three pinches of crushed thyme leaves. If you have thyme powder, maybe start with one pinch, and you need about 1/2-1 lime of key lime size, all for about 1 – 1 1/2 cup of cooked, chilled chick peas. Just mix it all together. Taste, and add more seasonings and lime juice as needed. You can use lemon juice instead, if available.

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Banana Split Shake (and Other Variations of Banana Milk)

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Hot Mulled Cider

I hope there’s no copyright on this. The recipe was given to me by a friend. One day I was visiting her, she made some for me. It was nice and soothing.

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Peanut Butter Banana No-Bakes

It’s hot season here in Thailand—too hot to really enjoy a steaming bowl of oatmeal, but these are a good alternative for breakfast and/or supper during the hot summer months, and can be eaten as a lightly sweetened dessert, too. Being a dump-and-pour cook, I didn’t measure the ingredients, but if you have too much of one thing, you can compensate with another (too much oats, add more coconut milk/peanut butter) (if the mix is too liquid, add more oats). Mix well before adding anything extra, though, and taste to see if it’s sweet enough. I think it’s just right for me.

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The Last Fish II

The missionary family here left me some greens, some sort of “lettuce”. I saw them in the fridge today and at first thought that maybe I had some spinach left over, but no, I had eaten it all. When I pulled them out, I recognized them as the lettuce that was left behind. I didn’t want to eat them raw, so I washed them and boiled them in the rice cooker with garlic and toasted three slices of bread in the waffle iron. That made 7 thick slices of bread today. The greens were interesting. With some salt, at first I liked them, but by the time I finished them, I can’t say for sure. I think I’d eat them again, but spinach is better. Maybe they are better raw. I didn’t feel adventurous enough, though it was quite an adventure eating them.

The skinny, blonde dog—that is now wearing a pink shirt since last Sabbath, if not Friday or Thursday (it was probably one of the neighbors who dressed it, maybe its owner)—came around when I was dumping the first batch of scraps. It seems to be a fussy eater, so even though there was some oat scrapings in the scrap pile which it probably could have eaten, but didn’t seem interested in (though maybe it went or will go back later to eat it), I tossed two beef jerky style dog treats outside for it and went back to preparing lunch, or cleaning up (whatever I was doing at the time)

By the time I finished lunch, I had eaten two more slices of bread. Having eaten the entire loaf of bread in one day, and now being down to one loaf from the original 3 (in less than a week’s time), I am thankful that the bakery is closed for a while. I ate too much, and my belly is full. I need to get my act together and cut down on the coconut oil (which I have already used over half the bottle), the salt, and the flour. Tomorrow, perhaps I aught to have oats or rice or sesame for breakfast, and lots of bananas, because I have lots of those. To get a little exercise, I washed the dishes and took out the scraps, and then went outside to move around a little bit. I thought of closing the gate, but decided not to go down by the road dressed as I am. Instead, I decided to check on the fish (which for some reason in my mind I am calling “Chuckee”), which I have been and still am praying for. Surprisingly, the fish was no longer belly-up, but vertical, or almost vertical, nose and mouth up, moving its mouth as though sucking in water and food (probably both). I began to fill the jug and to pour in more water. Each time, the fish reacted. At least once or twice, I could see it swim to the bottom, but for some reason it rolled and floated back to the top. It seems to be longer than the diameter of the bottom, and I wonder if, perhaps, it is uncomfortable down there. The fish seemed to react well to more and more water, so I filled the bin. It continued to swim, and come back up, sucking in more water and food. Without my interference, when it bumped against the side of the bin, it moved again.

So the fish is alive, and no longer belly up. Praise God! I am thanking God that the fish is alive, and seems to be doing better now, and am still praying for the fish.

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Asian Cabbage Soup


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Categories: soups&stews | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Pizza Biscuits

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Pumpkin Soup

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Blue Millet Pudding

Actually, it’s more like a bluish light purple. It’s quite pretty, and delicious too. Think of it as a vegan blueberry-pineapple yogurt. Yum!

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Categories: grains, puddings | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

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