Greetings all,
I know these are tough times. The fear is a demon we must fight daily. We are all scared to catch Covid19 and die, but really, we must focus on being healthy and readying our immune systems.
I recommend using the Turmeric Tonic I posted a year ago. Add the garlic and ginger and have the whole family take it as a shot each day, first thing in the morning and last thing at night.
Eat fresh salads daily, and add lime juice and finely grated ginger to them. Ensure you eat a rainbow salad - pack it with all the colours of the rainbow and add flax meal, chia, hemp, sunflower and pumpkin seeds for added nutrients.
Add seamoss gel to all your cooked meals and smoothies.
Make soup regularly, including garlic and ginger and seamoss. It's a great way to hide these ingredients from the children. Store in the freezer in case anyone gets sick.
Hydrate as much as possible. Water, coconut water, tea, smoothies, fresh juices.
Drink turmeric, ginger or garlic tea frequently. Especially after you go out, when you come in, make sure to drink a hot liquid.
Get your vitamin C however you can, lots of fruits and veggies contain it. Also boost up with vitamins such as elderberry if you have it. Oregano, apple cider vinegar, lemon balm, ginger and garlic are also great antiviral foods you can use. Green tea and cinnamon are also mentioned.
Wash your fruits and veggies well with vinegar, colloidal silver, or baking soda, or a veggie wash. Clean your groceries with disinfectant before you store them away. I use a cloth with regular disinfectant.
NO DAIRY FOODS. Dairy encourages illness and inflammation. Use nut mylk instead of dairy.
Eat alkaline foods. Leave out the junk! No disease can thrive in an alkaline body.
Do not smoke tobacco, don't smoke period. This virus affects the lungs, now is not the time to smoke excessively now that you're home. Be mindful that you must have good lung health. Many who smoke daily have a lingering cough. Try your best to soothe it with honey and any warm liquid like lime or ginger.
Exercise at home, and get Vitamin D daily to keep your energy levels up and your mind positive.
Use humidifier or inhale steam (with tea tree oil, eucalyptus oil or other oil if you have it) regular to keep the throat moist. If you have a rosemary plant, boil it in a pot of water and walk through the house to cleanse out the air and germs in the air.
I hope these tips have helped. Controlling your diet is one sure way you can have some type of control in this time of uncertainty. Even if the virus is contracted, a healthy body will beat it.
Stay home, stay clean and stay healthy! I pray for you all. JAH Rastafari be with I and I as the enemy seeks to destroy our beautiful race and home.
Love
Ila
Showing posts with label Rastafari. Show all posts
Showing posts with label Rastafari. Show all posts
Sunday, 5 April 2020
Friday, 1 March 2019
Lentil Pie or Loaf and Shepherd's Pie
Greetings,
Today's recipe is my recent creation, and one that my entire family enjoys every week - which is a rare thing as my children, mostly my daughter, are very picky eaters.
I will be giving two recipes, one for the lentil base which can be a pie on its own, and the other for the shepherd's pie, which is really just the addition of ground provision on top of the lentil base.
Now for a big dish you can use 1.5 cups of lentils, for a small dish 1 cup. My big dish is oval at 14x10 inches wide and the small is 10x8 inches wide. They are both 2 inches deep.
Lentil Pie or Loaf
1 or 1.5 cups lentils (the brown kind)
1 small onion
1 pimento pepper (optional)
4 chives
2 garlic cloves
1.5 tbsp flax meal (ground flax seeds)
1/4 cup quinoa or chickpea flour (any flour you desire)
1/8 cup nutritional yeast
1/2 tsp ground seasonings: turmeric, cumin
salt
tomato paste
cooking oil of choice
1/4 eggplant (optional, you can also use another vegetable like carrot)
baking dish large or small
colander/strainer
Method:
Soak the lentils in a dish for at least an hour so that they will take very little time to cook.
Cook them until they are soft. Remove from heat and throw into the strainer/colander with a bowl underneath to capture the water. Give it a stir or two to get the water out.
Finely dice the onion, pimento and chives (or celery as in my pic below, seasons are to your taste). Grate the garlic. Slice the eggplant into circles then cube each layer.
Transfer the strained lentils to a large mixing bowl, and using a fork, mash the lentils until it become mushy - do NOT mash ALL of the lentils, just mash enough to make it mushy which will help blend and hold together the ingredients.
Add the fresh and dried ingredients, salt, the flour, flax meal and nutritional yeast. Add one spoonful of tomato paste. Drizzle a little oil in. Take the water that you strained off, which would have settled, and pour off the top layer until you get a lentil sludge at the bottom of the bowl. Add this to the other ingredients and stir everything.
Grease the pan with a little oil and spread a 1 inch layer of lentils. Flatten with a spoon. Add some more tomato paste for the top layer and spread it all over evenly, then sprinkle more nutritional yeast.
Bake at a medium heat on top shelf for about 20-30 minutes. I don't usually go by a time, to be honest, I take out the pie when all around the edges are dark brown and have pulled away from the dish, that means the bottom is brown as well.
Allow to cool away from heat so that the pie will firm up.
If you allow it to cool all the way it will be quite firm and easy to cut and serve.
As a bonus, you can also grease a muffin tin and pack the lentil mixture into it to make separate servings. When I do the muffins I smash them and then put it in a sandwich with lettuce, tomato and cucumber.
Shepherd's Pie
Follow the same method for the lentil pie.
You will need potatoes or breadfruit, dasheen or yam for the top.
Make a mash potato (or other ground provision) with a little coconut milk, turmeric and salt and butter if you use it. After you spread the lentil base and tomato paste then spread the mashed potato same way. Then sprinkle with nutritional yeast again which replaces cheese.
Base same way, take out when the edges have darkened and pulled away from the dish.
Cool and then use a knife to carve out serving sized pieces.
This is guaranteed to be a recipe you make every week for the family! Perfect for Sunday.
Today's recipe is my recent creation, and one that my entire family enjoys every week - which is a rare thing as my children, mostly my daughter, are very picky eaters.
I will be giving two recipes, one for the lentil base which can be a pie on its own, and the other for the shepherd's pie, which is really just the addition of ground provision on top of the lentil base.
Now for a big dish you can use 1.5 cups of lentils, for a small dish 1 cup. My big dish is oval at 14x10 inches wide and the small is 10x8 inches wide. They are both 2 inches deep.
Lentil Pie or Loaf
1 or 1.5 cups lentils (the brown kind)
1 small onion
1 pimento pepper (optional)
4 chives
2 garlic cloves
1.5 tbsp flax meal (ground flax seeds)
1/4 cup quinoa or chickpea flour (any flour you desire)
1/8 cup nutritional yeast
1/2 tsp ground seasonings: turmeric, cumin
salt
tomato paste
cooking oil of choice
1/4 eggplant (optional, you can also use another vegetable like carrot)
baking dish large or small
colander/strainer
Method:
Soak the lentils in a dish for at least an hour so that they will take very little time to cook.
Cook them until they are soft. Remove from heat and throw into the strainer/colander with a bowl underneath to capture the water. Give it a stir or two to get the water out.
Finely dice the onion, pimento and chives (or celery as in my pic below, seasons are to your taste). Grate the garlic. Slice the eggplant into circles then cube each layer.
Transfer the strained lentils to a large mixing bowl, and using a fork, mash the lentils until it become mushy - do NOT mash ALL of the lentils, just mash enough to make it mushy which will help blend and hold together the ingredients.
Add the fresh and dried ingredients, salt, the flour, flax meal and nutritional yeast. Add one spoonful of tomato paste. Drizzle a little oil in. Take the water that you strained off, which would have settled, and pour off the top layer until you get a lentil sludge at the bottom of the bowl. Add this to the other ingredients and stir everything.
Grease the pan with a little oil and spread a 1 inch layer of lentils. Flatten with a spoon. Add some more tomato paste for the top layer and spread it all over evenly, then sprinkle more nutritional yeast.
Bake at a medium heat on top shelf for about 20-30 minutes. I don't usually go by a time, to be honest, I take out the pie when all around the edges are dark brown and have pulled away from the dish, that means the bottom is brown as well.
Allow to cool away from heat so that the pie will firm up.
If you allow it to cool all the way it will be quite firm and easy to cut and serve.
As a bonus, you can also grease a muffin tin and pack the lentil mixture into it to make separate servings. When I do the muffins I smash them and then put it in a sandwich with lettuce, tomato and cucumber.
Shepherd's Pie
Follow the same method for the lentil pie.
You will need potatoes or breadfruit, dasheen or yam for the top.
Make a mash potato (or other ground provision) with a little coconut milk, turmeric and salt and butter if you use it. After you spread the lentil base and tomato paste then spread the mashed potato same way. Then sprinkle with nutritional yeast again which replaces cheese.
Base same way, take out when the edges have darkened and pulled away from the dish.
Cool and then use a knife to carve out serving sized pieces.
This is guaranteed to be a recipe you make every week for the family! Perfect for Sunday.
Friday, 1 February 2019
Simple Sorghum Recipe
Greetings,
Today's recipe comes direct from Afrika, from the Ital Zambians, a group of Rastafari promoting Ital foods and culture in Zambia. Their focus is to build and strengthen the Zambian Ital Community through gardening, farming and preserving the knowledge and use of indigenous foods.
Anna, the communications specialist for Ital Zambians says it best:
"The Ital Zambians initiative was created by the Zambian RasTafarI community in an effort to create stronger links with Italists locally and globally. Our mission is unity.
Locally, I and I strive to take Zambian Italists out of their isolation and alienation by creating supportive networks where ones may easily access good food and good company.
Globally, I and I aim to share the beauty of Africa with world RasTafarI. We hope to shatter prejudices and erase the stigma cast on the motherland so that Africans in the Diaspora may have a clearer picture of the homeland. We also aim to facilitate visits and repatriations for those who are ready to return home.
Our goal is to serve the well-being of all African peoples locally and globally.
Our deepest intention is to see all Africans prospering and self-actualising."
Ital Zambians is sharing their Simple Sorghum Recipe which is "perfect food for athletic people with active, outdoorsy lifestyles."
Step 1: Soak grains in water overnight
Step 2: Sprout grains in collandar
Step 3: Boil sprouted grains in water for 60-75 minutes, until soft.
Step 4: Serve with vegetables.
If you are able to purchase Sorghum in your area please do and give it a try! Tag us @italpeople and also @italzambians on Instagram and share your experience!
Give thanks to Anna and her community for sharing this with Ital People! I look forward to more recipes and pictures from Zambia. Rastafari around the world should definitely connect and share the works and livity.
Email me at italpeople@gmail.com to share your message and ital recipe!
Blessed love!
Ila Addis
Today's recipe comes direct from Afrika, from the Ital Zambians, a group of Rastafari promoting Ital foods and culture in Zambia. Their focus is to build and strengthen the Zambian Ital Community through gardening, farming and preserving the knowledge and use of indigenous foods.
Anna, the communications specialist for Ital Zambians says it best:
"The Ital Zambians initiative was created by the Zambian RasTafarI community in an effort to create stronger links with Italists locally and globally. Our mission is unity.
Locally, I and I strive to take Zambian Italists out of their isolation and alienation by creating supportive networks where ones may easily access good food and good company.
Globally, I and I aim to share the beauty of Africa with world RasTafarI. We hope to shatter prejudices and erase the stigma cast on the motherland so that Africans in the Diaspora may have a clearer picture of the homeland. We also aim to facilitate visits and repatriations for those who are ready to return home.
Our goal is to serve the well-being of all African peoples locally and globally.
Our deepest intention is to see all Africans prospering and self-actualising."
Ital Zambians is sharing their Simple Sorghum Recipe which is "perfect food for athletic people with active, outdoorsy lifestyles."
Step 2: Sprout grains in collandar
Step 3: Boil sprouted grains in water for 60-75 minutes, until soft.
Step 4: Serve with vegetables.
If you are able to purchase Sorghum in your area please do and give it a try! Tag us @italpeople and also @italzambians on Instagram and share your experience!
Give thanks to Anna and her community for sharing this with Ital People! I look forward to more recipes and pictures from Zambia. Rastafari around the world should definitely connect and share the works and livity.
Email me at italpeople@gmail.com to share your message and ital recipe!
Blessed love!
Ila Addis
Monday, 2 January 2017
Sour Sop Smoothie
A simple Smoothie that is quite delicious!
I am fortunate to have a bredren whose sour sop tree is only now bearing so that I can fulljoy some after summer.
I made this quick Smoothie the last two mornings:
1/2 cup sour sop flesh
1 apple peeled
3 bananas (also from his tree)
1 handful frozen pineapple cubes
3/4 cup water
1/2 thumb ginger
Blend it all together!
Mmmmmm good!
Ila
I am fortunate to have a bredren whose sour sop tree is only now bearing so that I can fulljoy some after summer.
I made this quick Smoothie the last two mornings:
1/2 cup sour sop flesh
1 apple peeled
3 bananas (also from his tree)
1 handful frozen pineapple cubes
3/4 cup water
1/2 thumb ginger
Blend it all together!
Mmmmmm good!
Ila
Wednesday, 28 December 2016
Chickpea/Channa Salad aka The Meat Beater Salad
This salad is perfect for someone
who is trying to wean off of meat – especially fish! The combination of
arugula, chick peas, lime and red onion gives it a flavour that reminds me of
canned tuna. Adding the sweet potato makes a great flavour combination for the
salad, and when you add the quinoa it reduces the potency of the tuna-ish
flavour but allows you to become quite full.
I don't eat any type of animal, and truly although many Rastafari eat fish today, I advise against it because the sea is heavily polluted, and like any other type of flesh, fish carry worms which then inhabit the hueman body.
To make the Meat Beater Salad you will need:
3 tomatoes cubed
1 big cucumber cubed
1 handful (6-7) arugula/rocket
leaves shredded
3-4 pakchoi leaves or 1 small
head shredded
1-2 big leaves kale shredded
1 stalk celery finely chopped
1 pimento finely chopped
1 small piece of red onion finely
chopped
½ cup chickpeas
Toppings:
Sprinkle pumpkin seeds and grated coconut
Sweet n Sour Dressing:
Drizzles of Agave nectar (or
honey if you wish)
Half lime freshly squeezed
Couple dashes of seasoning salt or pink salt
Add ingredients directly onto salad and mix into salad
Other options to make a heavier
meal out of this a salad: ½ cup cooked quinoa or 1 small sweet potato.
I eat this salad regularly, a few times a week, Not because I crave fish, as I haven't had it in ten years, but because it is just to full of flavour and contains basic ingredients that I always have at home. It's my go-to salad! It is safe for the womb and wont induce cramps as well. I really love it and I hope you all will too!
Here is a variation with Roland's Three Continent Blend of rice and quinoa:
Plain version without grains or sweet potato:
Basic Womb Salad and Avocado Basil Dressing
This salad is perfect for cleansing the womb and preparing for your monthly cycle. It is good to eat during and after the cycle to replenish and strengthen the womb.
You will need:
1 beet, grated or spiralized (beetles)
3-4 tomatoes, diced
1 large cucumber, diced
1-2 leaves kale, shredded
3 leaves lettuce, shredded by hand
3 leaves pakchoy, shredded
¼ cup purple cabbage
3 okras, diced into circles
1 pimento, diced
1 bunch parsley, shredded
4 leaves chive, diced
1 bunch of basil, shredded by hand
1 handful dandelion greens if possible.
1 cup or handful sprouts or micro greens
Not pictured here sprinkle with a handful of pumpkin seeds which have vital nutrients for the womb
Make sure to wash your veggies carefully with vinegar or which ever method you choose. See post here on cleaning veggies properly. Chop everything and combine in your big salad bowl. Dress with any of your favourite dressings!
As a bonus I include my Avocado Basil Dressing:
1/4 avocado
1 big bunch sweet basil
2 stalks of chive
1 stalk parsley – just the leaves (optional)
4 leaves mint (optional)
Pink salt to taste
1/2 tbsp olive oil
Half a lemon/lime
You can also add celery instead of parsley, and add 1 tbs olive oil if you don’t have the lemon/lime.
Blend it all up and enjoy!
3-4 tomatoes, diced
1 large cucumber, diced
1-2 leaves kale, shredded
3 leaves lettuce, shredded by hand
3 leaves pakchoy, shredded
¼ cup purple cabbage
3 okras, diced into circles
1 pimento, diced
1 bunch parsley, shredded
4 leaves chive, diced
1 bunch of basil, shredded by hand
1 handful dandelion greens if possible.
1 cup or handful sprouts or micro greens
Not pictured here sprinkle with a handful of pumpkin seeds which have vital nutrients for the womb
Make sure to wash your veggies carefully with vinegar or which ever method you choose. See post here on cleaning veggies properly. Chop everything and combine in your big salad bowl. Dress with any of your favourite dressings!
As a bonus I include my Avocado Basil Dressing:
1/4 avocado
1 big bunch sweet basil
2 stalks of chive
1 stalk parsley – just the leaves (optional)
4 leaves mint (optional)
Pink salt to taste
1/2 tbsp olive oil
Half a lemon/lime
You can also add celery instead of parsley, and add 1 tbs olive oil if you don’t have the lemon/lime.
Blend it all up and enjoy!
Wednesday, 9 November 2016
Cashew Cheeze Sauce and Spread
I like cashew cheeze (or sauce or dip or spread or paste depending on how you use it) because it is so versatile and such a great substitute for those cheese cravings and munchies. Nut cheeze is not quite guilt free because nuts are allergenic, fattening for some and can carry the risk of mold if they are not fresh (always store in glass jar in fridge and consume within a few days). And although nuts are not free for everyone to use because of allergies, this is a great recipe you simply must try if you can safely.
Use this recipe to create a vegan ranch salad dressing, a cheeze paste for bread or crackers, a dip for veggies, a base for pizza, a mac and cheeze sauce and for vegan eggless mayo in cold slaw or for sour cream in veggie wraps! Yes it is that versatile and it all depends on whether you use it warm for mac n cheeze, room temperature as a raw veggie dip or chilled to make a thicker paste for bread and crackers! It also goes well on veggie burgers and roasted potatoes. it also goes well in chickpeas to make a thick creamy sauce. I take mine out of the fridge for a short defrosting before use.
Now buying cashew nuts (unsalted and plain) is expensive so it may not be a weekly recipe, but certainly a monthly treat. Definitely use within 7 days. Always store in a sealed glass jar - glass jars are awesome for this recipe and all your homemade salad dressings. Apple cider vinegar or lemon juice are great additives to keep the longevity of this cheese.
Basic Cashew Dip/Sauce
This first recipe is a basic cashew cheeze sauce
Use this recipe to create a vegan ranch salad dressing, a cheeze paste for bread or crackers, a dip for veggies, a base for pizza, a mac and cheeze sauce and for vegan eggless mayo in cold slaw or for sour cream in veggie wraps! Yes it is that versatile and it all depends on whether you use it warm for mac n cheeze, room temperature as a raw veggie dip or chilled to make a thicker paste for bread and crackers! It also goes well on veggie burgers and roasted potatoes. it also goes well in chickpeas to make a thick creamy sauce. I take mine out of the fridge for a short defrosting before use.
Now buying cashew nuts (unsalted and plain) is expensive so it may not be a weekly recipe, but certainly a monthly treat. Definitely use within 7 days. Always store in a sealed glass jar - glass jars are awesome for this recipe and all your homemade salad dressings. Apple cider vinegar or lemon juice are great additives to keep the longevity of this cheese.
Basic Cashew Dip/Sauce
This first recipe is a basic cashew cheeze sauce
1/2 cup raw cashews soaked
1 tbs olive oil
½ tsp pink salt
3 tbsp water
Juice of 1 small lemon/lime or 3 caps apple cider vinegar
Method:
1 tbs olive oil
½ tsp pink salt
3 tbsp water
Juice of 1 small lemon/lime or 3 caps apple cider vinegar
Method:
Always soak cashew in lots of water for at least 4 hours, overnight is best.
Place everything in a small blender cup of a Magic Bullet or Nutri-Bullet blender and blend until smooth and creamy. Add a little more water at a time as the nuts might give trouble breaking down.
The less wet your mixture is, the more it can serve as a firm cheese when refrigerated.
Seasoned Cashew Cheese
Make mac and cheeze with this one!
1 cup raw cashew nuts (almonds or pine nuts can also be substituted)
1 clove garlic
½ red onion
1/4 bell pepper
1 pimento
1 scotch bonnet or chilli pepper or ½ tsp cayenne (optional spice)
3 chive or green onion tops (optional)
1 tbs lime/lemon juice or apple Cider Vinegar
1/3 cup nutritional yeast
1/3 cup water
1.5 tsp Pink/sea salt
1 pinch turmeric
Make mac and cheeze with this one!
1 cup raw cashew nuts (almonds or pine nuts can also be substituted)
1 clove garlic
½ red onion
1/4 bell pepper
1 pimento
1 scotch bonnet or chilli pepper or ½ tsp cayenne (optional spice)
3 chive or green onion tops (optional)
1 tbs lime/lemon juice or apple Cider Vinegar
1/3 cup nutritional yeast
1/3 cup water
1.5 tsp Pink/sea salt
1 pinch turmeric
Method:
Soak cashews overnight or at least 4 hours.
Prepare fresh seasonings by removing skin and seeds.
Combine all ingredients in the blender and blend up until it is smooth.
You will have to stop and move it around with a spatula or spoon to get it going.
Add extra water slowly if too thick.
You can try refrigerating overnight before use for best flavour. Defrost before adding to noodles for making mac and cheese. I usually add it room temperature to my noodles.
Store in mason jar or clean reused jar.
Soak cashews overnight or at least 4 hours.
Prepare fresh seasonings by removing skin and seeds.
Combine all ingredients in the blender and blend up until it is smooth.
You will have to stop and move it around with a spatula or spoon to get it going.
Add extra water slowly if too thick.
You can try refrigerating overnight before use for best flavour. Defrost before adding to noodles for making mac and cheese. I usually add it room temperature to my noodles.
Store in mason jar or clean reused jar.
Fulljoy and try it with everything!
Ila
Monday, 5 September 2016
Liz's Spinach Muffins
I am so so excited to share the first recipe sent in by another RasTafari Sistren!
Spinach Muffins:
You will need:
2 cups Whole wheat flour or flour of choice (Spelt)
1/3-1/2 cup raw sugar or sweetener of choice (try coconut sugar or 1/2 cup agave nectar)
2 tsp baking powder (1 tbsp flax meal/powder + 3 tbsp warm water, mix and set aside)
1/2 tsp baking soda
1.5 tsp cinnamon
1/2 tsp salt
1/4 coconut oil
3/4 unsweetened almond or hemp milk
6-8 oz. fresh baby spinach
1/2 mashed banana
2 tsp vanilla
Method:
Whisk dry ingredients and set aside.
In a blender- blend oil, milk, & spinach. Then add mashed bananas and vanilla and blend until just mixed.
Pour spinach mixture over dry ingredients and fold in until completely combined.
Oil 2-3 muffin pans and fill cups 3/4 full.
Bake at 350°F for 18-20 minutes.
Makes ~16-18 muffins.
Happy Baking Ital People!
Ila and Liz
Liz Johnson lives in Oregon with her Kingman and two princes, and she has been a supporter of RastaWifeLine and all my works for a while now.
Liz grows a beautiful Ital Kitchen Garden when the summer comes around, she is always an inspiration to I with her green thumb. I love to see her photos of her harvests!
Here is a picture of one of her daily garden hauls!
I would love to make a salad with all this goodness!
Today Liz has shared her Spinach Muffins with InI. You can try it for breakfast or for a snack for the family! I have put some alternatives in brackets which I would use
Today Liz has shared her Spinach Muffins with InI. You can try it for breakfast or for a snack for the family! I have put some alternatives in brackets which I would use
Spinach Muffins:
You will need:
2 cups Whole wheat flour or flour of choice (Spelt)
1/3-1/2 cup raw sugar or sweetener of choice (try coconut sugar or 1/2 cup agave nectar)
2 tsp baking powder (1 tbsp flax meal/powder + 3 tbsp warm water, mix and set aside)
1/2 tsp baking soda
1.5 tsp cinnamon
1/2 tsp salt
1/4 coconut oil
3/4 unsweetened almond or hemp milk
6-8 oz. fresh baby spinach
1/2 mashed banana
2 tsp vanilla
Method:
Whisk dry ingredients and set aside.
In a blender- blend oil, milk, & spinach. Then add mashed bananas and vanilla and blend until just mixed.
Pour spinach mixture over dry ingredients and fold in until completely combined.
Oil 2-3 muffin pans and fill cups 3/4 full.
Bake at 350°F for 18-20 minutes.
Makes ~16-18 muffins.
Happy Baking Ital People!
Ila and Liz
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