Our Children And Grandchildren

In these times when chronic conditions continue to rise around the world, we feel deeply blessed to have found and enjoy plant based, organic whole foods. We feel these foods have contributed greatly to how strong and healthy we feel. And we enjoy continually exploring ways to give our bodies what they need to thrive, and we love how delicious it is. It’s a journey of constant learning and enjoyment.

Join us to explore some shocking statistics about the disease levels in children today and what seems to be contributing to it:

Yes, we can find ways to give our children food that supports their immune system and their overall health. And it is critical if we want our species to survive and prosper. Here’s the link to the talk that we gleaned the stats from about chronic conditions in children if you want the full picture. It’s over an hour, but fascinating.

Cook food with your children at home that is healthy and life giving. Create baked fries and the delicious veggie balls in the recipe today to take the place of a chicken nuggets drive through meal. It’s so important we take the time to shop for and prepare foods that nourish our children. And when you and your children cook together, they have a greater interest in and enjoy eating health giving food.

Veggie Balls With Creamy Sauce and Greens

Try the Veggie Balls recipe below with our baked fries for a healthy change that is totally delicious. We added the Balls to a plate of kale, cabbage and green beans with the creamy “Alfredo” sauce listed below.

And, if you have leftovers, these Veggie Balls are great with a jar of your favorite Marinara Sauce over pasta.

To Your Amazing Health,
Connie and Bill

Veggie Balls (Serves 4)

2 tablespoons ground flax with 5 tablespoons of purified water
1 tablespoon Avocado Oil
1 onion, diced
4 garlic cloves, minced
3 teaspoons Italian seasoning (oregano, basil, marjoram)
3/4 teaspoon crushed fennel seed
4 1/2 cups mushrooms, diced
2 tablespoons Tamari
1 – 14 ounce can Chickpeas, Navy Beans or Butter Beans, drained well but not rinsed
2 cups rolled oats
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
sea salt and pepper to taste

Mix ground flax with water in a small bowl and set aside.
In a skillet add oil, onion, garlic and Italian spice and fennel seed. Stir well. Cook until onion softens.
Add mushrooms, stir and cook on low 5-7 minutes until they reduce in size and release their moisture.
Add Tamari, cook 1 minute and remove from heat.
In the food processor, add drained beans and pulse several times to break them up.
Next add rolled oats, the flax and water mix you made, tomato paste, balsamic vinegar, and the onion, garlic and mushrooms.
Pulse for 30 to 60 seconds scraping down sides as needed. It should form a paste and still be a bit chunky.
Taste and add sea salt and black pepper. Pulse to fold into mixture.
Remove lid from food processor and place processor bowl in freezer, uncovered, for 30 minutes.
Preheat oven to 400º F. while mixture is in freezer.
Remove food processor bowl from freezer and place parchment paper on a baking sheet.
Make balls with your hands and place on baking sheet. (Use about 1 1/2 tablespoons of mixture per ball.) Place on baking sheet and continue until mixture is gone.
Bake for 40 minutes, turning balls after 20 minutes. They should finish being golden brown and firm.
Remove from oven and let rest for 10 minutes. This helps them become firm. Serve as is.
If you have leftovers, you can warm them up in a jar of your favorite Marinara Sauce and serve over pasta.

Creamy “Alfredo” Sauce

1 medium white onion, chopped
4 large garlic cloves, chopped
¾ cup vegetable broth or water
½ heaping cup cashews
3-4 tablespoons lemon juice
¼ cup nutritional yeast
1 teaspoon fine sea salt
¾ teaspoon ground black pepper

Add the onion and garlic to a large pan over medium heat. Cook for about 8 minutes until the onion is very tender.
Add the the onion and garlic to a blender with ½ cup of broth and the salt, pepper, cashews, lemon juice and nutritional yeast. Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary.
Taste and add any more salt & pepper, if desired.
Serve over the Veggie Balls above or any of your preferred pasta.
Note: When preparing pasta, make sure to salt your water well, so your pasta has flavor and isn’t bland.




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