This Southwestern spaghetti squash is now one of my latest rave. This humble squash is so versatile and you’d be amazed how many wonderful gluten free plant based dishes you can create using this vegetable. I love it so much I had to include a recipe (Spaghetti Squash Pad Thai) into my cookbook, Healthier Steps 125 Gluten-Free Vegan Recipes. This Southwestern stuffed spaghetti squash is another winner. By the way, if you have never prepared spaghetti squash you are in for a real treat. The flesh transforms into spaghetti like strands when cooked, isn’t that amazing! Yes you just use a fork to pull the strands apart, simple as that.
- 1 medium spaghetti squash
- 1 tablespoon olive oil or 1/4 cup water for sauteing
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 green onions chopped (white and green parts)
- 1 1/2 cups cooked or 1-15 ounce can cooked blacked beans, rinsed and drained
- 1/2 cup frozen organic corn kernels
- 1/2 teaspoon cumin powder
- 1/4 cup cilantro, chopped (extra for garnish)
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- Cashew Cheese Sauce (recipe below)
On Wednesday evening I went to my friend Valerie Wright’s home to teach her and other friends how to make soap. Valerie and Shaun McKeown were newbies, but Angie is a seasoned cold-process soapmaker. The evening went very well and the atmosphere was pleasant. We made Key Lime Pie soap, with ginger.
With Angie and Valerie
Me and Valerie
Valerie, Shaun, and I
Pouring the oil in the crockpot
One of Valerie’s children watching
Weighing the lye
The finish product
Yesterday I dehydrated the clementines, now today is the finish product. I made it using all-natural products: ground clementine rinds, ground dried ginger, with sweet orange essential oils. This soap is very moisturizing with natural vegetable oils. Here are some pictures:
In the mold (my husband made):
A close-up of the clementines on top
All natural, no artificial ingredients.
Yesterday, my friend Angie Rapids came to visit and brought me these wonderful clementines along with many other gifts. I decided to do something special with them. I ate some for supper (they were sweet and delicious), then I saved the peels and dehydrated them. Later on I sliced the rest of the clementines and some ginger and dehydrated those. I will use them for making soap. My home smells like a citrus orchard, if only you could smell it through the computer…
It’s been 12 hours since I have been dehydrating them. I will use the slices that ware thinner and are now completely dried.
Please check back later to see my finished soap. Pray that all goes well.
My friend Angie came to visit me and to see my greenhouse. We have similar interests, such as farming and soaping. Please check out her blog: http://bigredcouch.com/journal/
Hi,I’m Michelle. I enjoy cooking and creating delicious vegan meals. I have been a vegan for 12 years now and I have explored gluten free cooking, raw food, juicing and herbs. I’ll be sharing these and many other interests at this site and I hope you will join me in my kitchen and garden as we make healthiersteps together.
1/2 cup coconut milk
1/2 cup pineapple
1/2 cup papaya
1 frozen banana
Blend above ingredients until creamy. Enjoy!!
This is great for those that are on a busy schedule. It is filled with lots of vitamins, minerals, and phytochemicals.
This smoothie reminds me so much of Jamaica, the scent and taste is so reminiscent of my childhood. The blue tropical sea, the bright sunshine, clear blue sky and white sandy beaches. The sweet, smooth tasting pineapple, papaya, and banana; a blend so appealing to the taste buds.
This site is setup for you to learn ways how improve your health
Great stuff coming