Our church is currently observing 40 days of fasting, and Gregg and I decided that we would do a Daniel Fast. For the next few weeks, you will see a “vegan extreme” diet. We are consuming only fruits, vegetables, and whole grains, and drinking only water – no sugars, honey, syrups, nor eating leavened bread. Kaylee is observing her own form of this fast and will be abstaining from the sugars and the meat – she will be consuming dairy, however. The boys will be eating our meals with us, but will have some meat and will have dairy.
For breakfast, we are making a juice in our juicer out of kale, carrots, apples, and fresh ginger root. Several good juice recipes can be found here. I’ve also been making smoothies out of mango, fresh pineapple, bananas, oatmeal, flax seed, and coconut milk. We drink one or both of them for our breakfast.
For lunches, we will be eating hummus with fresh vegetables, avocado and salsa in Ezekiell 4:9 tortillas (the only tortillas I could find with nothing in them but grains), salads, or something like unsweetened peanut butter and bananas with tortillas.
I pray that by sharing our journey with you, you will receiving a blessing from it.
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Tags: Bread, Breakfast, Cuisine of the Southwestern United States, Daniel Fast, Diets, Fasting, Food and drink, Hallee's Galley, Hospitality/Recreation, Menu, Menu Monday, Menu planning, menus, Mexican cuisine, New Mexican cuisine, Staple foods, Tortilla
Here’s the menu for my family for the week of October 10th. Last Wednesday night at church, our pastor called for us to begin a 40-day fast. Gregg and I prayed about it and decided that we would do a Daniel Fast. For the next few weeks, you will see a “vegan extreme” diet. We are consuming only fruits, vegetables, and whole grains, and drinking only water – no sugars, honey, syrups, nor leavened bread. Kaylee is observing her own form of this fast and will be abstaining from the sugars and the meat – she will be consuming dairy, however. The boys will be eating our meals with us, but will have some meat and will have dairy.
For lunches, we will be eating hummus with fresh vegetables, avocado and salsa in Ezekiell 4:9 tortillas (the only tortillas I could find with nothing in them but grains), salads, and unsweetened peanut butter with tortillas.
I pray that by sharing our journey with you, you will receiving a blessing from it.
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Tags: Bread, Breakfast, Christian Faith, Cuisine, Cuisine of the Southwestern United States, Daniel Fast, Diets, Dinner, Fasting, Food and drink, Hallee's Galley, Hospitality/Recreation, Lunch, Menu, Menu Monday, Menu planning, Menues, Mexican cuisine, Staple foods, Tortilla, Vegan, Veganism, Vegetarian
Posted by Hallee on Aug 26, 2011 in
entrees,
Hallee's Galley,
Mediterranean,
Recipes Last week I made this great recipe. It’s one I’ve made before and my family enjoys it. I served it over rice pilaf but you could serve it over mashed potatoes or couscous.
Tags: Basil, chicken thighs, Couscous, crockpot, Cuisine, European cuisine, Hallee's Galley, Hospitality/Recreation, Jen, Mashed Potatoes, Mediterranean cuisine, Pilaf, Recipe, Recipes, Staple foods
Posted by Hallee on Jul 27, 2011 in
Blog Stuff,
Giveaways We are giving away almost all of the staple items you need to make our Whole Wheat Honey Oatmeal Bread. (less the butter and salt), wheat berries to use in making pasta (Durum wheat), wheat berries to use in making pastries (soft white wheat), bread pans to make the Whole Wheat Honey Oatmeal Bread and Hallee’s Whole Wheat French Bread, and the L’Equip NutriMill Grain Mill to make fresh milled flour.
Tags: blogiversary, Bread, Cuisine, Durum, Flour, Food and drink, Giveaway, Giveaways, Hospitality/Recreation, L'Equip NutriMill Grain Mill, Oatmeal, Pasta, Pastry, Staple foods, Wheat, Whole grain
Posted by Hallee on Jun 8, 2011 in
Gardening,
Hallee's Galley Three sisters is a Native American gardening technique called “intercropping”. Three plants – corn, squash, and beans – are planted together and work together. The green bean crawls up the corn stalk and uses it as a pole, nourishing the soil at its roots with nitrogen nodules in its roots, and the squash grows along the base of the corn and beans, providing ground cover to retain moisture and prevent weed growth.
Tags: Agriculture, Agriculture in the United States, Agronomy, Bean, Environment, Gardening, Green Bean, Hallee's Galley, Human Interest, Maize, Native American cuisine, Organic gardening, Permaculture, Squash, Staple foods, Three Sisters
Grits, for those of you who haven’t spent a good portion of your life below the Mason-Dixon line, is a cornmeal made from hominy. Hominy is hulled corn kernels that have been stripped of their bran and germ. What the American Indians gave the Pilgrims was likely hominy. “Lye hominy” is made when the kernels of corn are soaked in a light lye solution. You can get white grits (made from white corn) or yellow grits (made from yellow corn). The difference between grits and polenta, other than regions of America, is that polenta is made from corn that retains the germ of the grain.
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Tags: America, Breakfast, cheese grits, Cornmeal, Cuisine, Cuisine of the Southern United States, European cuisine, Food and drink, Grits, Hallee's Galley, Hominy, Maize, Native American cuisine, Polenta, Recipes, Staple foods
Posted by Hallee on May 24, 2011 in
Gardening,
Hallee's Galley So, my container potato planting last year was a fail. The plants grew and grew beautifully, but when I dumped the dirt, everywhere there was a potato was a hollow place in the dirt. I don’t know if critters got it, or if there was something wrong with the potatoes.
Tags: Agriculture, Environment, Potatoes, Root vegetables, Staple foods
Posted by Hallee on Apr 21, 2011 in
Hallee's Galley,
Recipes,
sides,
Snacks My son Scott loves potato chips. Since potatoes are in the “dirty dozen”, I try very hard to just get organic potato chips. But, organic potato chips are SO EXPENSIVE. It doesn’t seem worthwhile to even buy that little tiny bag. Recently, Scott brought me a potato and said, “Can you make me some potato chips?” I love the fact that he deduced that potato chips come from potatoes, and that he was confident I could produce them. Which I did. They were amazing. Kaylee came home from softball practice and ate the leftovers, then asked if I would make them for her the next morning for her lunch. I will never purchase bagged potato chips again.
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Tags: Chips, Cuisine, Food and drink, French fries, Hallee's Galley, Hospitality/Recreation, Human Interest, Kaylee, organic potato chips, Potato, potato chips, Real Food, Recipes, Root vegetables, Scott, Snack foods, Staple foods, Vegan, Vegetarian
Posted by Hallee on Dec 30, 2010 in
Hallee's Galley,
Recipes,
Soups This is an awesome, hearty soup. It is packed full of good-for-you yumminess and will beat any chicken soup in any can on a grocery store shelf. On a whim one day while making chicken noodle soup, I tossed in a few handfuls of fresh spinach. Oh yes – this took this amazing soup over the edge. Don’t let the winter get by without making yourself a big pot of this – and freeze some for later. You’ll be glad you did.
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Tags: Chicken, Chicken soup, Cuisine, Food and drink, fresh ground flour, Hallee's Galley, Hospitality/Recreation, Noodle, Noodle soup, Noodles, Pasta, Recipes, Soups, spinach, Staple foods, thyme, Whole wheat flour
Posted by Hallee on Dec 20, 2010 in
Hallee's Galley,
menus & menu planning Here’s the menu for my family for Christmas week! As far as desserts go, we will be doing Christmas Baking Bonanza! I will be putting together gift baskets with the goodies and with my Whole Wheat Honey Oatmeal Bread.
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Tags: Bread, Breakfast foods, Christmas, Dinner, Food and drink, Gastronomy, Hallee's Galley, Honey Oatmeal Bread, Hospitality/Recreation, Lunch, Meals, Menu Monday, Oatmeal, Staple foods
