9 Veggie Pasta Salad

Bring a large pot of water to a rolling boil.  Cook tri-colored pasta according to package instructions.  Meanwhile:

Chop the following veggies and place them in a large bowl:
1/2 cucumber
1/2 green bell pepper
1/2 red bell pepper
4-6 artichoke hearts
1 stalk celery
12 cherry tomatoes
1 small red onion
shredded carrots
1 small can black olives
You may also enjoy adding torn kale pieces, broccoli, cauliflower, spiralized zucchini or squash as well.

Cover with about 1/2 of a bottle of zesty Italian salad dressing.

Cube 3 types of cheese.  I prefer cheddar, monterey  jack and pepper jack.  Add these cubes to the bowl of veggies.

Quarter approximately 24-30 slices of turkey pepperoni.  Add these to the bowl of veggies.

By this point your pasta should have finished cooking and draining in a colander.  After the pasta has cooled to room temperature, or at least not hot to the touch anymore, pour the pasta over the veggies in the bowl.  Pour the rest of the bottle of salad dressing over the pasta.  Toss well.

You may eat it now or refrigerate and eat after the flavors have mingled.  My family likes it both ways.

There is really no way to ruin this recipe.  Whatever proportions, flavors or variety of veggies you like are prefect.  The key is texture and flavor variety.  You want crunchy veggies, softer cheese, sweet veggies, spicy and savory flavors.  I like it fresh with warm noodles and cold cheese and veggies, but it's also very good chilled.

You may also choose to make this with whole grains instead.  For a whole grain option, combine 1/3 cup each: barley, amaranth and quinoa in a rice cooker.  Cover with 2 cups water or vegetable broth.  Cook on the white rice setting and prepare veggies as it cooks.

It's Been A While

In the nearly 6 years since I last posted, I have become a naturopathic doctor, master herbalist, master iridologist, certified health specialist, certified natural health practitioner and a certified nutritional counselor.  I've opened a wellness clinic in downtown Edmond with my sister, Heather.  Heather practices Emotional Freedom Technique and is gifted in coaching clients with weight loss goals.

I was searching for my favorite tortilla recipe this afternoon and remembered this blog.  I read through all of the posts and it brought back a lot of very good memories.  My kids are nearly grown now, but we had a surprise 3 years ago, so we've got another little blessing with us.

I've changed a lot in the last 6 years.  I've grown, matured and learned so much.  I don't necessarily agree with everything that I posted in the past, but I'm leaving it there because it shows my growth.

The website for my practice includes a blog feature, so I'm hoping to link this blog to it and begin blogging recipes and information again.  I hope it will bless my clients and all who read it.

If there is anything you would like to read about or learn, please feel free to email us at info@edmondwellness.com.

Blessings,
Holly Moulder, ND

Pepperoni Grill Bread

My husband and I went on many dates to Pepperoni Grill when we were dating.  We went there together for dinner after our wedding.  We still eat there with our family as often as we can.  Our favorite menu item at Pepperoni Grill is the bread.  We used to go just for the bread, but after many years of experimenting, I've recreated the recipe and it is SO good!

The recipe starts with a simple five minute bread recipe.  Then you add the peppercorns and Asiago cheese to make it taste just like the real thing.  This recipe makes 3 large or 6 small loaves.  We stay far away from wheat as often as possible, but this is our guilty pleasure for holiday gatherings.

Ingredients:
6 to 6 1/2 cups flour
1 1/2 tbsp. active dry yeast
1 1/2 tbsp. salt
3 c. warm water
1-2 tbsp. whole black peppercorns
Asiago cheese

Directions:
Combine flour, salt and yeast in a mixing bowl.  Add desired amount of peppercorns.  Add warm water slowly.  Let rise, covered with a damp cloth or plastic wrap, in a warm place for 60-90 minutes.  I let it rise in my kitchen aid mixing bowl.  Then place bowl, covered, into the refrigerator.

You can pull a chunk off each night or bake it all at once.  It ferments as it sits in the refrigerator, so it will be a delicious sourdough after 6 days.

To bake:
Sprinkle the dough with flour and dust your hands.  Grab the chunk that you are going to bake.  A typical meal for 4 people could use a grapefruit sized portion.  Shove a chunk of cheese, about 1/8 cup, into the dough and smooth it over without working it too much.  Set your dough on parchment and let rise 45 minutes.  You can preheat the oven to 450*F about 15 minutes before the dough is finished rising.  Place a pizza stone in the oven to preheat with the oven.  Slash the dough to allow it to expand then place it into the oven onto the pizza stone with parchment paper.  Place a small oven-safe dish with 1 c. of water on the rack below the pizza stone.  Bake about 25 minutes or until beginning to brown.  Remove parchment and bake another 10 minutes.

This bread is delicious alone or dipped in a shallow dish with olive oil and balsamic vinegar.

The 48 Day Transformation

Our family will be starting the 48 Day Transformation created by Dr. Michele Menzel, ND this Monday.  It's a 3 phase program and we are ready to get ourselves to a healthier place emotionally, spiritually and physically.  Some of the changes include:

• Strictly buying only organic, pure, whole foods
• Exercising daily
• Obeying the 7 laws of wellness (which include everything from hydration, to rest, detox and faith building)

This transformation is meant to be a catalyst to a life of healthier choice.  We are very excited about this journey and can't wait to experience the transformation.

Almond Joy Chocolates

1 c. raw sprouted almonds
1 c. Organic, unsweetened coconut flakes
1/2 c. dark chocolate (60% or better)
1/2 c. Organic coconut oil
2 tbsp. raw local honey (or to taste)

Grind nuts and coconut in a food processor until it resembles chunky dirt. Melt chocolate and coconut oil in saucepan over low. Add honey. Mix in the nut mixture and stir well.

Drop into mini cupcake papers and freeze 10 minutes. Transfer to a container with lid. Keep refrigerated or frozen until ready to eat.

20 DIY Home and Beauty Remedies

I came across this article at www.food.com and have tried several of the remedies.  They really are amazing!  Our white grout seemed permanently orange and I tried the dawn detergent and vinegar solution and it is now white again!  My clogged drain is draining well thanks to the vinegar and baking soda solution.  Can't wait to try the many others in this article!  http://www.food.com/slideshow/20-must-see-diy-household-and-beauty-tips-73

Homemade Laundry Detergent

Grate a bar of soap.  I used Ivory but plan on trying Mrs. Meyers Basil scent soon.

Add 1 cup of borax and 1 cup of washing soda.  I found the washing soda in the cleaner section at my grocery store.  You may have to shop around to find it.

 Mix well for 1-2 minutes to get it well combined.

Store it in an air tight container.  Use 1-2 tablespoons per load.

You may not need dryer sheets.  I find that I don't.  Test a load to see.