Bring 2 quarts of unchlorinated and unfluoridated water to a boil along with a pinch of salt.
Add the macaroni to the water and cook until just under al dente, approximately 3-1/2 to 4 minutes; Strain, and top with a little bit of butter or organic extra-virgin olive oil to keep them from sticking.
To Make Cheese Sauce:
In a medium chef’s saucepan, melt 3 Tbsp. butter over medium-high heat; Add 3 Tbsp. flour, yellow mustard, salt, and pepper; Stir until well combined, then cook for a minute.
Add the milk to the butter mixture 1 cup at a time; Whisk in-between adding the milk to ensure that the sauce remains smooth.
Once the mixture has thickened, begin adding cheeses one half-handful at a time; Stir in-between additions to keep the sauce smooth.
To Assemble Casserole:
Place the cooked macaroni into an 8″ X 8″ casserole dish.
Pour the cheese sauce on top of the macaroni and stir until well combined.
Sprinkle the seasoned breadcrumb mixture on top of the casserole.
Bake at 350° Fahrenheit for 35 minutes, or until the mixture is bubbling at the sides, the breadcrumbs are lightly browned and the cheese is melted on top.
In an ovenproof skillet (such as an all-stainless-steel skillet), heat the oil over medium heat until warm and bubbly.
Add the potatoes to the skillet and stir to coat thoroughly with the oil, then cook until the potatoes are lightly browned, approximately 15 to 20 minutes; Remove the potatoes from the pan and set aside.
To the same skillet, add the onion and bell pepper; Saute until tender, approximately 5-6 minutes; Add the potatoes and saute until heated through, approximately 5 minutes.
Beat the eggs with the salt, pepper, oregano, and cayenne; Pour the egg mixture on top of the cooked vegetable mixture.
Place the skillet into the oven and bake for 20 minutes, or until the cheeses are a light golden brown.
1 cup cold sparkling mineral water (such as Mountain Valley)
1 cup raw organic pineapple juice
1/4 cup organic cane sugar (optional)
1 organic banana, sliced
1/4 cup diced mango (frozen or fresh)
3-4 organic strawberries, sliced
Here’s How I do it:
Prepare the Homemade Organic Vanilla Cream Jello and place into a 6 cup mold/dish, or individual molds; Chill until half-set, approximately 30 to 36 minutes (it will take less time for individual molds).
Warm the pineapple juice with the mango pieces to just under boiling; Strain the mango pieces and set aside.
Mix the cold sparkling water with the gelatin and allow to stand for 5 minutes.
Transfer the gelatin mixture to a small mixing bowl; Add the sugar and pineapple juice, stirring until well blended.
Arrange the fruit pieces on top of the half-set vanilla jello.
Pour the pineapple jello mixture on top.
Place jello into the fridge and chill for at least 4 hours.