Forks over Knives and Veronica Grace dish up the Absolutely best Potato Salad.

Potato Salad with Avocado and Dill
from Forks over Knives and Veronica Grace*

Also one of the Pace Family's Favorite Recipes!

I LOVE the Recipe APP Forks over Knives has for my phone. I use it constantly. This recipe is a family favorite.
Here is the direct link to their site: Potato Salad

Recipe App from Forks over Knives.
This is laid out easy to use and follow whether you are shopping or preparing the dish.  You will love the ease of it.

For this AWESOME Potato Salad:

From the Store:

2 pounds small red potatoes

1 large avocado

2 teaspoons fresh lemon juice

1 tablespoon Dijon mustard

¼ teaspoon smoked paprika

½ teaspoon (or less) Herbamare or sea salt

1½ teaspoons maple syrup or liquid sweetener (optional, to balance the acidic lemon and spicy mustard)

Freshly ground black pepper

⅓ cup fresh dill, packed and then chopped

½ bunch green onions (green part), sliced

3 stalks celery, trimmed and sliced

½ white onion, diced

Directions: 

1. Wash the potatoes and cut out any bad spots or eyes. Steam gently for about ten minutes, until just fork tender through the center. Immediately run under cold water to prevent further cooking.

2. For best results, refrigerate the cooked potatoes for about an hour. (This ensures they don't fall apart when slicing.)

3. Quarter the potatoes and peel if desired. Place in a large bowl.

4. Peel and mash the avocado in a small bowl. Add the lemon juice, mustard, paprika, Herbamare or salt, and maple syrup (if using), and stir into the avocado to create a dressing. Season with pepper to taste.

5. Add the dill, green onion, celery, onion, and avocado dressing to the potatoes. Toss gently until everything is coated. Taste test and adjust seasonings if desired.

6. Serve the same day, or refrigerate and serve the next day, (as the avocado darkens and breaks down quickly).

This vegan potato salad recipe and other bbq ideas also available in our convenient iPhone app and newly released Android app.

*This contribution to FOK is from Veronica Grace.

Veronica is a chef and photographer. She is passionate about teaching people how to make delicious oil-free vegan recipes from scratch. Visit LowFatVeganChef.com to find Veronica’s self-published ebooks and keep up to date with her latest recipes.

For health and strength and daily Bread,  We give you thanks, O Lord.

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Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Nonnie's Noodles shared by Aunt Elsie

1 Egg

1/2 Egg Shell Water

Beat together and add 1/2 cup flour and mix well.  Add more flour as needed on mixing board. Roll thin. Let dry enough to cut. Usually this is about 1/2 hour.

Then roll up to cut.

When cooking, add salt to water. 

Note: "Gladys, I'm sure you can show her. Have fun and if at first you don't succeed, try, try again." 

This was sent right after I got married in 1971. I was trying hard to prepare things as my mother before me and her mother before her.  My grandmother immigrated to the USA in 1917, I think. I may be off a year. Many recipes have been handed down over the generations and years. I remember my mother and grandmother placing cup towels across the back of chairs and placing the noodles over them to dry. Wish I had pictures of the process but that was 50 plus years ago.

For health and strength and daily Bread,  We give you thanks, O Lord.

Sign up to receive our latest Family Recipes.

 Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Beet and Bean Burgers... just plain sweet!

Beet and Bean Burgers

Well, we tried something new.
This is a mixture of three beets, onion... chopped small and sautéed tender and caramelized. Then you mash up a drained rinsed can of black beans, add a half cup of cooked brown rice, pinch of salt, pepper, coriander, and parsley...and maybe about 2 Tablespoons of flour and the juice of one lemon.

Pat it together and on a hot skillet cook two minutes on each side.

This was filled with nutrition and protein as the whole wheat bun alone was 10 proteins.  Served with sliced tomato, fresh romaine lettuce, butter pickles and relish.  Terry added just a tiny bit of mayonaise and yellow mustard.

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Laurie and Stacey Beth 

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

We have chosen Forks over Knives

Where has time gone?

About five weeks ago, Stacey Beth and her hubby had an intervention with themselves and with us. We sat and watched the documentary Forks over Knives, which can be seen on their site: www.forksoverknives.com  or rented from Netflix or Amazon Prime.

I can only encourage you to watch it and really open your brain to what is presented.

Since that time we have employed this into our lives and I would  like to journal with Stacey Beth some of what we discover on the way.  I have not told her yet... but she will know by Friday.

IN addition this week Terry and I watched Engine2Diet Documentary also on Netflix. The site is http://engine2diet.com/   It further educated us and we made more adjustments this week.  We are starting our day with Numedica Vegan drinks that contain a hardy amount of plant protein mixed with three fruits always including blueberries. We buy vanilla in the drink, but this is chocolate on the page and it will show you the information you need for nutrition.  We buy it from NorthLake Health Foods as Steve meets the online prices and ships free.

Meanwhile we had our first attempt at really healthy spaghetti. We surveyed our fresh veggies and used Portebella mushrooms, broccoli, onions, carrots, black beans, fresh tomatoes, fresh black olives (no oils), cauliflower and then of course whole wheat pasta. (Stacey wants us to try Rice Pasta next...but the whole wheat pasta is 9 grams of protein by itself.)  We did use one can of organic tomato paste. 

VOILA:

And then Terry had seconds:

There was a huge amount of protein but it was all plant based. Had we used ground meat we would have had much less protein. We will be doing this in an attempt to improve our health and energy as we launch into our sixties. Stay tuned as Stacey Beth and I keep up with our journey.


For health and strength and daily Bread,  We give you thanks, O Lord.

Stacey Beth and Laurie 

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

The Whole Foods Story of the Twelve Days of Cookies shared by A Texas Artist Laurie Pace

The Whole Story of Twelve Days of Cookies 
with Whole Foods


Most of you know Terry and I are almost exclusively Whole Foods shoppers, so I stay abreast on their websites to new recipes weekly. I was thrilled to see this feature.

Twelve Days of Cookies

by Kate Rowe, December 6th, 2011 CLICK HERE.

‘Tis the season for holiday baking! Whether you’re baking for a holiday cookie swap, crafting homemade gifts from the kitchen, making goodies for Santa or simply treating family and friends, here are 12 of our favorite cookies for the holidays. For seasonal baking tips, check out our holiday baking guide.



For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Carrot Pineapple Salad from Whole Foods and Eat Right American share by A Texas Artist Laurie Pace

Carrot Pineapple Salad

From   www.EatRightAmerica.com  and Whole Foods.

Serves: 4
Preparation Time: 10 minutes

Ingredients:
4 cups (440 g) grated carrots
1 1/2 cups (369 g) crushed pineapple, in own juice
3/4 cup (123 g) currants
1/2 cup (55 g) chopped pecans, reserving 1/4 cup
1/4 cup (20 g) unsweetened shredded coconut, reserving 2 tablespoons
1/4 teaspoon cinnamon
1/4 cup (37 g) Goji berries (optional)
1 teaspoon date sugar (optional)
Instructions: Combine all ingredients. Sprinkle with reserved pecans and coconut.

I am thinking ahead for holiday cooking and staying healthy as I can with new recipes. This looked really yummy and I will be printing this one out and trying it this next week. We love carrots of course and I keep crushed pineapple in the pantry... always have raisins and cranberries which will substitute for the currents, but I have to buy some new pecans.  We keep walnuts and almonds only.
Seems simple enough! 
 

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth  and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Pumpkin Chocolate Brownies from the kitchen of Whole Foods share by A Texas Artist Laurie Pace

We had left over Chili today... his had meat in it, mine was Vegan chili I made... and we had to have something sweet tonight, so I logged onto Whole Foods site and found this wonderful recipe. I had made Terry a pumpkin pie two days ago and split it between him and friends. He finished it off and was thinking of making another until I found this recipe.
They are very moist and perfect for our cooler fall weather. Terry says they are perfect to match up to his chili and is already on this third one. 

Pumpkin Chocolate Brownies 
from Whole Foods
 

 Serves 12

Chocolate cake gets a fall update with pumpkin and warm spices.

Ingredients

1/4 cup canola oil, plus more for greasing
1 cup whole wheat pastry flour
1/3 cup cocoa powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
1 (15-ounce) can pumpkin purée
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)

Method

Preheat oven to 350°F. Grease an (8-inch) square baking pan with oil and set aside.

In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together oil, sugar, eggs, pumpkin and vanilla. Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan.

Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Set aside to let cool then cut into squares and dust with powdered sugar, if you like.

Nutrition

Per serving (1 piece/79g-wt.): 180 calories (50 from fat), 6g total fat, 0.5g saturated fat, 35mg cholesterol, 160mg sodium, 29g total carbohydrate (3g dietary fiber, 18g sugar), 3g protein

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –