Pure & Simple

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Red Peppers Cheap - Prep for Freezer!

Posted by Mary Schnoebelen on 10/3/2017 to Salads & Raw
Sukkot is nearly here, and while there is so much to do before those Set Apart Feast Days, taking the time to prepare ahead can make all the difference! Especially when the costs for generally high-priced, organic produce has dropped drastically - I hope his short video will help you get started prepping for winter and inspire you to head to the market for those discounted gems!


Posted by by Mary Schnoebelen on 3/16/2016 to Salads & Raw
I like to save time by using canned organic beans, and stock up when they’re on sale. (You can also use dried beans. They’re the least expensive. Just soak overnight in the frig, cook, cool and use as you would any canned bean!) And don’t forget the black olives – they are the key to this delicious recipe! If you prefer green olives, use those.

For this salad, use at least 3-4 different types of beans – I’ve listed our favorites but you can change up this recipe to whatever your family likes the best, too. Ingredients for the Brine are measured here for canned beans (in at least 12 oz cans). This Brine also makes a DECLICIOUS vinaigrette salad dressing. As a matter of fact, Bill and I usually put our bean salad over our leafy greens – it’s so good! I always try and use two cans of black beans because they’re SO VERY HEALTHY for you and they taste wonderful…this recipe makes a huge amount of salad BTW - but if you have a large family or eat it every day like we do – this recipe is jussst right!  

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Creamy Oriental Coleslaw Dressing

Posted by Adapted by Mary Schnoebelen (original recipe by Maria Merolda Wold) on 3/10/2016 to Salads & Raw
Are you hungry for change? Me too! After a long dreary winter, most of us are. Politics aside, I’ve been longing for more fresh air – more sunshine! Praise YAH spring HAS sprung! HalleluYAH! That means a venturing outside to enjoy the gifts YAHUWAH has blessed us with – maybe plant a garden? Dig up the weeds we didn’t quite get to last autumn? Any excuse to be outdoors seems good enough! But we’re all busy, too. It all takes time. 

So with that in mind, here’s a quick and easy recipe for some of the best Plant-Based Creamy Cole Slaw Dressing EVER…! My friend, Maria Merola Wold, shared her recipe on Facebook for an Oriental Coleslaw Dressing, and I simply had to try it! In order to avoid a trip to the grocery store I changed up some of the ingredients and instead, just used what I had on hand –HalleluYAH! Since avocados are less expensive this time of year (and delicious!), I decided to use them as a base for texture. Plus, avocados are delicious and VERY RICH in omega oils! They will slightly diminish the bright green color of the cabbage, but it's ALL ABOUT TASTE & NUTRITION in this house! My take on this Coleslaw dressing is creamy with a light tang, slightly sweet, and yes - the hint of peanut butter surprise keeps ‘em coming back for more! Bill just LOVES this dressing – Thank You Maria!


Posted by Mary Schnoebelen on 2/9/2016 to Salads & Raw
Living in the Midwest in winter…think waist-high snowdrifts, ice-cold winds, frozen tundra…is essence, the Hinterlands. Folks here have learned to endure the winter without fresh produce. Sadly, most depend on genetically modified meats, potatoes, carrots and peas as staples.  Since grocery store shelf space is limited, it’s difficult finding a good selection of produce that’s affordable. But without fail - each year as the days grow longer I start pining for something green and fresh and crisp. Something with vitality and life in it to propel me toward those sunny spring days! There’s always spirulina or chlorella in a protein smoothie (a fantastic way to increase your ‘green’ intake), yet still my tastebuds crave the goodness and crunch of fresh salad...

This Coleslaw recipe originally came from my mother’s kitchen. I add the shredded kale to take the ‘green’ factor up a notch (even though I used red cabbage). The dressing, made with horseradish, adds zing to this slaw when paired with a loose-leaf salad (use the slaw like ‘salad dressing’) - or use on top of a toasted cheesy herb bread sandwich! Just delicious! With a little shredding time (about 10-15 minutes), a powerhouse of cleansing anti-oxidants becomes a delicious addition to your meals. But don’t let the small amount of parsley (proportionately) in this delicious salad fool you. Extremely rich in Vitamin K, even a small amount of the herb boosts kidney function substantially. Combined with the anti-inflammatory, anti-cancer agents in cabbage and the cholesterol-lowering benefits of kale, this salad’s creamy texture and TASTE will keep ‘em coming back for more! Lunch just became Irresistible!


Posted by Mary Schnoebelen on 1/18/2016 to Salads & Raw
This flavorful, raw salad is full of enzymes, micro-nutrients and vitamin C for fending off the winter doldrums and those nasty flus going around. You can sweeten it up or keep it nice and tart - either way, it will bring your body back to a nice, alkalized state of 'ahhhh' and help flush out those extra little sugars accumulated over the holidays...excellent with veggie loaf and a healthy starch like sweet potatoes, this recipe isn't just for holidays!

Kale Tabouli Salad

Posted by Mary Schnoebelen on 12/8/2015 to Salads & Raw
Kale Tabouli Salad
Low oil, no Gluten!

This salad brings a sweet & savory crunch to the plate with a refreshing, nutritious mix of greens and vegetables. This is a great Mediterranean dish I have adapted to suit our dietary needs. NO GLUTEN. I prefer to blanch the kale and cook the quinoa one day, refrigerate those to chill, and prepare the salad the following day. It works for me because I don't have long periods of time to fuss when we want a delicious alternative to plain salad, and blanching makes it a more tender meal!