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Shalom Y’all,
OK, so we’re outta milk and about everything else! LOL!
(BTW, I’m not telling you all this to gain sympathy, but rather to embarrassedly share our situation and how we deal with them, in the hopes that someone reading may benefit from what we do in these circumstances. It’s not easy to share our financial struggles, but we all have them and sometimes it helps when someone will share things that help them.)
Soooo, I made Baked Oatmeal yesterday (a very inexpensive recipe and I can use flax seed instead of eggs when I’m short on eggs). BUT, my guys like it with milk. No milk. They won’t drink the soy unless it’s heavily disguised (more on that in a minute.)
So, I made Cashew Milk using organic, raw cashews in the VitaMix. As I have posted before, I soak 1 cup of organic, raw cashews in 6 cups of pure water overnight in the fridge. (I sometime add 8 organic pitted dates along with the cashews to soak.) This morning, I took the VitaMix container and slowly got the speed to high and 10 and ran it
for 2 1/2 minutes, until everything is totally pulverized and smooth (no grit and no need to strain.)
I add sweetener, salt and extract to taste. We’ll use this on the Baked Oatmeal today.
Yesterday, I made a batch of organic soy milk in the SoyaPower (a new model I am testing for Sanlinx) and while I love it “as is” from the soy milk maker, my family does not. SOOOOO, I added unsweetened cocoa, vanilla extract and organic sweetener until it tasted like hot cocoa. I served it and never told them it was soy (until later and I STILL haven’t told Esther Ruth! She’s SO picky! LOL!)
Last night, I used up the organic beef and natural turkey breast and string cheese to make cheeseburgers. I added organic tomato sauce (since we’re out of ketchup), some dried onions, soy sauce and garlic. I served them in cut whole wheat pitas with marinara sauce. We had organic baby carrots with the burgers.
Last night, I went pantry-diving to find something to cook for church LifeGroup as we share a Fellowship meal. I found some organic dried kidney beans and decided to make Crock Pot Vegetarian Chili for today, even though I’m out of cheese.
So, last night I sorted and rinsed the dry kidney beans (5 cups) and placed them in the crockpot with a teaspoon of organic ground ginger and enough water to reach the top of the crockpot. I placed the slow cooker on LOW and let it cook all night. This morning, I drained the cooking water, placed the cooked beans back in the slow cooker and added organic crushed tomatoes, organic tomato paste, cumin, chili powder, 1 TB unsweetened cocoa, 1 TB Bragg’s Aminos and half a jar of leftover organic salsa. It’s not as tasty as my regular version (with all the extras AND shredded cheddar), but on a dime, it’ll work!
What are y’all cookin’ today?
~In Messiah Yeshua,
Vickilynn
Micah 6:8
About Vickilynn Parnes
