Land of Miracles

December 1, 2013September 12, 2015 ~ Joy ~ Leave a comment

Today’s “quote of the day” on www.dictionary.com touched a topic dear to my heart–Israel:

Israel is truly a land of miracles. David Ben Gurion, the main founder and first Prime Minister of the Sate of Israel, knew that first hand.

Israel was established in 1948 and was attacked by Arab armies on the same day. With only one tank, twenty-eight scout planes, and no war planes, the odds were against this newborn state. Even the experienced British Field Marshall, Bernard Montgomery, predicted that Israel would last only two weeks, and yet it miraculously survived.

Israel is smaller than New Jersey, with a population half the size of Metro New York. It is only sixty five years old, and yet…

Israel’s scientific research institutions are ranked third in the world.
Israel is the largest immigrant-absorbing nation in the world per capita.
Israel has more museums, orchestras, and published books than any other nation per capita in the world.
Israel has the largest number of start-up companies per capita in the world.
Israel has the highest number of engineers, physicians, PhD’s, scientists, and technicians per capita in the world.
and the list goes on…

Israel is the only nation whose people have returned to its land after 2,000 years of forced exile. It is the only nation that has revived a dead language. Israel is a fulfillment of the prophecy in Jeremiah 16:15: “The Lord lives who brought up the children of Israel from the land of the north and from all the lands where He had driven them. For I will bring them back into their land which I gave to their fathers.”

Pumpkin Pie

November 28, 2013February 2, 2014 ~ Joy ~ Leave a comment

IMG_2795-004 — Happy Hanukkah and Thanksgiving!

Crust:

3 cups whole wheat pastry flour (I used freshly milled soft white wheat)
1/4 cup honey granules
1 tsp salt
2 sticks cold butter, cut into small cubes
4 Tbs ice water

In a processor, place the flour, honey granules, and salt. Pulse to combine. Add the cubed butter and pulse. I like to add half the butter, pulse, then pulse in the rest of the butter. With motor running, pour the water in 1 Tbs at a time. The dough will be soft. Divide the dough in half. Wrap each half in plastic wrap and refrigerate while you make the filling.

Filling:

2 (15 oz) cans pumpkin
2 cups honey granules (or sugar)
1/2 cup ground rolled oats
1/4 cup ground flaxseed
1 Tbs cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp salt
1 cup almond milk
4 eggs

In a mixer, blend the pumpkin, honey granules, ground oats, ground flaxseed, cinnamon, nutmeg, ginger, and salt. Add the almond milk and eggs and mix until combined. Roll the dough out on a floured surface and place in two 9″ pie pans (or press the dough into the pan). Divide the filling evenly in the 2 pies. Bake at 450 degrees for 15 minutes then reduce the heat to 350 and bake for 25-30 more minutes. The crust will be crispy, and the pie will feel set when touched. Let cool. Serve with whipped cream if desired.

Whipped Cream:

1 pint heavy whipping cream
1/4 cup honey granules
1 tsp vanilla

Place the mixer bowl and beaters in the freezer for about 10 minutes to cool. With mixer assembled, add the whipped cream, honey granules, and vanilla in the mixer and beat until thick and airy (this will take a few minutes). Serve immediately or store in the refrigerator.

makes two 9″ pies

Banana Nut Muffins

November 26, 2013March 3, 2014 ~ Joy ~ Leave a comment

A glance at the over-ripe bananas in the fruit basket assured me that today would be a good day to experiment with a muffin recipe I’ve been formulating in my head over the past few days. A couple mashed bananas later, and here you have it–Banana Nut Muffins. I wasn’t sure there would be any left for a photo shoot after my family discovered them, but thankfully these three muffins escaped. Let’s just say, these muffins were a hit! :)

Ingredients:

1 cup mashed ripe banana (about 2 bananas)
1/3 cup coconut oil
1/4 cup honey granules
1/4 cup honey
2 eggs
1 1/2 cups whole wheat flour
1 cup rolled oats
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 cup chopped walnuts (optional)

Directions:

In a large bowl, beat the bananas, coconut oil, honey granules, honey, and eggs. In a separate bowl, whisk together the flour, oats, baking soda, baking powder, salt, and nutmeg. Add the dry ingredients to the wet ingredients and mix until combined. Stir in the chopped walnuts. Line a 12 cup muffin tray with muffin liners, and pour the batter evenly into the cups. Bake at 400 degrees for 13-15 minutes, or until a toothpick inserted in the center of a muffin comes clean. Allow muffins to cool a few minutes before removing from the muffin tin.

makes 1 dozen muffins

Imagination

November 20, 2013March 2, 2015 ~ Joy ~ Leave a comment

I love toddlers. One of the things I love the most about them is their great imagination. They view the world so differently from us more mature folks, and I enjoy discovering their whimsical world–full of imagination and far-fetched ideas.

I got a glimpse into this imaginary world the other day when I was visiting my brother’s family. We were eating breakfast when my two-year-old nephew Isaac looked over at me and said between spoonfuls of oatmeal, “Aunt Joy, have you seen my airplane?”

I couldn’t remember him showing me any toy airplanes, so I told him I hadn’t and that he would have to show it to me after we finished breakfast.

I was soon following Isaac as he took me to see his airplane. His little feet pounded on the floor until we were standing in front of his crib. He pointed at it and said, “That’s my airplane.” He went on to explain that that it was blue, and that it flies fast.

I couldn’t help but giggle. Imagination is an amazing thing. All I saw was a brown wooden crib, but Isaac saw a speedy blue airplane that flies during his naps.

I know that someday Isaac will no longer imagine that his crib is an airplane. In fact, he’ll forget that he ever had. Someday his calculator will no longer be his smartphone and the mound of rocks that he made will no longer be a fire. He’ll grow up, but I hope that he will always carry a spark of that childhood imagination with him wherever he goes.

Nut Butter

November 19, 2013March 3, 2014 ~ Joy ~ Leave a comment

IMG_2607-001 — This flavorful nut butter combines almonds, pecans, and walnuts. It’s great served with apples or topped with jelly on a slice of bread.

Ingredients:

1 cup almonds
1/2 cup pecans
1/2 cup walnuts
1/2 tsp salt, or to taste

Directions:

Place the nuts on a tray and toast at 350 degrees for 5 minutes. Let cool for a few minutes.
Place the nuts in a food processor and blend until it becomes butter (5-6 minutes), scraping down the sides as necessary.
Add salt to taste and blend.
Refrigerate or store at room temperature.

makes 1 cup of nut butter

Sweet Potato Muffins

November 18, 2013March 3, 2014 ~ Joy ~ Leave a comment

Ingredients:

1 cup cooked mashed sweet potatoes
1/3 cup sucanat (or brown sugar)
1/3 cup almond milk
1/3 cup applesauce
1/3 cup honey
2 eggs
1 cup whole wheat flour
1 cup rolled oats
1/4 cup ground flax seed
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbs cinnamon
1/2 tsp nutmeg
2/3 cup chopped pecans (optional)

Directions:

Cream the sweet potatoes, sucanat, almond milk, applesauce, honey, and eggs. In a separate bowl, whisk together the flour, oats, flax seed, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and mix. Stir in the pecans if desired. Line 16 muffin cups with muffin liners, and pour the batter into the cups. Bake at 400 degrees for 18-20 minutes, or until muffins are set and a toothpick inserted in the center comes out clean. Allow muffins to cool a few minutes before removing from the muffin tin; cool completely.

My Quote Book

November 15, 2013March 2, 2015 ~ Joy ~ 1 Comment

I love quotes. I suppose that’s why I also love my quote book with its sayings that I’ve jotted down the old-fashioned way with pen and paper. Maybe I’m too nostalgic, but I find a special delight in flipping through pages of handwritten quotes on the subjects of…

Music:
“It’s easy to play any musical instrument: all you have to do is touch the right key at the right time and the instrument will play itself.” (J.S. Bach)

Writing:
“Never use a five-dollar word when a fifty-cent word will do.” (Mark Twain)

Femininity:
“For beautiful eyes, look for the good in others; for beautiful lips, speak only words of kindness; and for poise, walk with the knowledge that you are never alone.” (Audrey Hepburn)

Learning:
“A mind once stretched by a new idea never regains its original dimensions.” (Oliver Wendell Holmes)

Bible:
“People don’t read their Bibles, they read you and me.” (Brother Bryan)

Belief:
“Those who believe in God but without passion in the heart, without anguish of mind, without uncertainty, without doubt, and even at times without despair, believe only in the idea of God and not God Himself.” (Madeleine L’engel)

Courage:
“Bravely take hold of the real, not dallying with what may be. Not in the flight of ideas but only in action is freedom. Make up your mind and come out into the tempest of the living.” (Dietrich Bonhoeffer)

And occasionally a line from a song or a poem will slip in my quote book:

“Could we with ink the ocean fill
And were the skies of parchment made
Were every stalk on earth a quill
And every man a scribe by trade,
To write the love of God above
Would drain the ocean dry;
Nor could the scroll contain the whole,
Though stretched from sky to sky.”
(Words found scratched in an insane asylum in 1917)

So, there you have it–my quote book. :)

Vegan Chocolate Milk

November 12, 2013March 3, 2014 ~ Joy ~ Leave a comment

IMG_2470-003 — Here is a simple and yummy vegan rendition of chocolate milk. :)

Ingredients:

1 cup almond milk, or other non-dairy milk*
1 frozen banana
2 heaping tablespoons cocoa powder

Directions:

Blend all ingredients in a blender (I use a Nutri-Bullet) and serve!

Makes 2 servings.

*Note: I love the creamy texture I get when I use 1/2 cup canned coconut milk and 1/2 cup almond milk.

Healthier Chocolate Chip Cookies

November 10, 2013March 3, 2014 ~ Joy ~ Leave a comment

Here is a healthier twist to a classic recipe–butter-free and delicious.

Ingredients:

1 can great northern beans, drained and rinsed
1/4 cup coconut oil
1 egg
1/2 cup sucanat (or brown sugar)
1/2 cup honey granules (or sugar)
2 tsp vanilla
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
3/4 cup semi-sweet mini chocolate chips

Directions:

In a food processor, blend the beans, oil, egg, sucanat, honey granules, and vanilla until smooth. Add the flour, baking soda, and salt and blend until combined. Pulse in the chocolate chips until distributed. Shape dough into 1″ balls and place a couple inches apart on a baking sheet. (If dough is too sticky, you can refrigerate it for a little bit before shaping into balls) Bake at 350 degrees for 10-11 minutes, or until cracked and set. Let cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool. (I actually like these cookies the best after they have cooled completely)

Makes about 3 dozen cookies.