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November 5, 2010

A Mother's Love


A mother’s love is both a source of pain and joy.
She cannot dissemble her own essential qualities. Yet she
is constantly haunted by the specter of their affect on her
impressionable child

She feels erroneously that the greatness or inadequacy of
her own spirit can be measured by the person he becomes;
Her own sorrows, delights and anxieties will be visibly
reflected by his ability to contend with inevitable
difficulties

She has no control over the forces other people are
constantly unleashing on his unformed character and
consequently is continually troubled by their power to
inflict lasting damage. She becomes the vulnerable captive
of her own tenderness

She does not realise that while certain elements in her own
nature: standards, beliefs, the direction she asks him to
take, may filter through, they will eventually comprise a
minute component of the complete cycle

He is the creation of life’s own desire to perpetuate itself in
its tragic imperfections and glorious potential. The extent
of his resilience was decided before his birth
Should he err, her remorse will exceed his. Should he be
punished unjustly, she will serve a harsher sentence. Yet
when his unconquerable spirit derives benefits in the shape
of firm reality she cannot demand the credit

She can only stand in the shadows and bless the benign fate
that chose her to bear one of its more fruitful products. She
sowed seeds of love and is reaping a golden harvest but she
would have been powerless if the cyclone had crushed them
in its wake

Now she prays on that he enjoys the life that created him
and can view dispassionately all the elements of her own
nature with love and understanding.
This was me... 
 

Carmelita Naomi Roemer  

November 4, 2010

Crazy Sexy Life » Our World is in Peril, How Do You Cope?


Crazy Sexy Life » Our World is in Peril, How Do You Cope?

With all its delusions and broken dreams, our world today is still a place where our hearts can meet and grow wings. There is horror and agony here, yes, and it is at times overwhelming. But there are also countless opportunities for the illumination of beauty and the awakening of love.  
John Robbins


November 3, 2010

Caramel Coconut Ice Cream - Vegan

I saw some huge caramel apples at the produce market the other day.  I can't eat a whole one of those, but this was tasty! 

Caramel Coconut Ice Cream

This easy recipe is from VegNews, November-December 2010. The only change I made was to increase the non dairy creamer by adding about 1/2 cup creamer in the ice cream instead of two tablespoons. We did as instructed in the recipe and "Enjoyed immediately."

Soft-Set Caramel

1 cup non dairy milk
1 1/3 cup turbinado sugar
1 cup brown rice syrup
4 TB non-hydrogenated margarine, room temperature
1 vanilla bean, split in half, seeds scraped

Grease a 9x9 baking dish and set aside.  In a medium saucepan, bring non dairy milk to a boil.  Add sugar and brown rice syrup and, mixing often, boil until mixture reaches 240° or until the caramel becomes a deep golden color and has boiled for about 12 minutes.

Remove from heat and add margarine and vanilla seeds.  Mix and immediately pour into the prepared baking dish.

Caramel Coconut Ice Cream

1 13.5 oz. can coconut milk
1/2 pint coconut milk creamer or soy creamer
1/3 cup turbinado sugar
1 vanilla bean, split in half or 1/2 teaspoon vanilla extract
1/2 recipe Soft-Set Caramel, room temperature

In a medium saucepan over medium heat, combine coconut milk, soy creamer, sugar, and vanilla bean and bring to a boil.  Remove from heat and refrigerate until cool, about 1 hour.  Pour into the ice cream maker and begin to churn.

While the ice cream mixture is churning, heat the caramel until slightly warm to loosen.  After the ice cream mixture begins to thicken, slowly add in the caramel, continuing to churn.  Once ice cream thickens, enjoy immediately as soft serve, or transfer to a freezer-safe container and freeze for 1 hour before serving.

November 2, 2010

Homegrown Bean Enchiladas

Homegrown because the beans are from the garden as well as many other ingredients.



I cooked white beans until almost soft but still have some texture.  I then made re-fried beans with a bit of coconut oil and mashed some of them.  I added a pint of Morgaine's black bean salsa and cooked that together for a few minutes.

The verde sauce:  Fresh tomatillos, green peppers, garlic, lime juice, cumin, sea salt and fresh ground pepper.





Added a tablespoon of beans to a corn tortilla and a tablespoon of shredded almond chedder cheeze and jalapeƱo jack rice cheeze.  I put a layer of the verde sauce on the bottom of a 9x13 pan, rolled the enchiladas in the sauce and then poured the rest of the sauce on top of the prepared enchiladas.  I topped it with the cheeze and baked at 400 for about 40 minutes until the cheese was melted and toasty.



I made some chipotle creme with coconut creme, chipotle chili powder, cumin, cayenne, and lime juice.

These are vegetarian enchiladas.  I was hoping for vegan as I bought some almond and rice cheeses.  I have to read the packages better before I buy something at the market. I found out when I got home and took a closer look at the ingredients that they both contain casein.  That's milk protein. Of the many reasons I don't want to ingest cow's milk is the animal protein. Casein has been shown to increase the growth of certain cancers.  It's one of the very first studies discussed in the China Study. The nut cheeses I bought are healthier than dairy cheese since they don't have the fat and cholesterol and made with almonds and brown rice. But, I thought I was buying dairy free cheese.  I used them because I had already bought them, I am a flexitarian. Next time I guess should really just make the nut cheese myself.

I should remember one of Dr. Leslie Van Romer's food  rules: "If it has a package, I probably shouldn't be buying it."