Whatcha need to get yo beet chili on:

1 large beet, peeled and diced into even bite sized pieces

5 – 7 small sweet peppers chopped

1 cup of pre-soaked or 1 can Black Beans w liquid (recommend Eden Organic BPA Free brand if going the canned route)

1 cup/can Kidney Beans

1 cup/can Pinto Beans

3 cloves of garlic, minced

1 small onion, diced

3T olive oil

1 cup or 6 oz of tomato sauce (can be jarred sauce you use for pasta, trust me)

1t sugar

1t dried Mexican Oregano (optional)

1t coriander

1/2 chili powder

1 small spicy chili pepper of your choice (optional depending on your preferred heat level)

In a large soup pot heat on med heat the olive oil. Add onions, garlic and peppers, saute for 2-3 minutes until softened, add beet, beans (if canned include liquid) if not canned also add 1 cup water. Add spices and salt to taste, cook on med heat, simmer until beet pieces are tender (20-25) minutes (add more liquid if needed, water or veggie broth depending on how thick you want your chili, we like it thick). Add tomato sauce and sugar, stir through, add salt or more chili powder to your taste. When chili comes back to simmer, turn off heat and serve. Various toppings can be added, I used slivered almonds and nutritional yeast, feel free to experiment.

We have two small children, at that time they were 3 and 1 year old, I did not have the extra cash or the desire to put them in daycare and get my old desk job back. In fact, I could not have thought of a more miserable way for me to spend my day, me the girl who since the age of 3 when asked “What do you want to be when you grow up?” answered emphatically, every time ‘A MOMMY!’

I turned to something I truly LOVE doing and that was baking, I felt that if I did something I truly loved I could support my family. I started with a generations old recipe for Baklava, the same pastry my Mother, Grandmother, Great Grandmother and many, many, Diab women before me had made. I quickly expanded into making gourmet brownies, chocolates and various other baked goods as I received more and more inquiries from friends and friends of friends. The first month I did not make enough to even cover my car payment but the next month was better and the next better than the last and every month a little better than the last….

In the process of, set up and acquisition of quality organic and non gmo ingredients I was building a steady customer base, but also falling far behind on the household bills, months and months behind. I called each utility company, credit card, cell phone, car loan servicer and home loan servicer and made arrangements to pay small portions of what I owe, just enough to avoid complete shut off of our services. I gave my fancy car back to the bank, cancelled Satellite TV, Satellite Radio, and all Vacations were off. Home is where the heart is and that is where we were going to be for a while.
The kids had no idea we ran out of money. I watched them day after day playing, laughing, singing and enjoying each moment with what we did have, which was still A LOT! They taught me so much, I don’t miss the things I let go of, I embrace me new old car that gets me from point A to point B and back and has air and heat, I am grateful for every moment I can be with my children for we all know how fast time slips past and I have no regrets about not returning to a desk job. I was confident that one day Sweet Box Treats would be able to sustain us all, my goal each month was not to beat anyone else but myself, just do better than you did last month Nisreen, I kept telling myself I could and I did.

Support from my friends and family and others in the community who had heard about me was AMAZING!! There were some non-supportive messages received along the way, I only mention that to let you know there are always those who will try to rain on your parade or think you should do things differently….I ignored them and kept on doing what I was doing, making quality treats with LOVE and spreading the good food word.

At the end of March 2012 the weekend of my Son’s 4th Birthday I started a Facebook Fan Page and it’s been growing every day, almost 2,400 fans as of today! Encouragement in the form of Likes, Sharing, Orders and even Donations came pouring in not just from my friends or fellow residents of the Verde Valley but from other cities, then other states and even internationally!

This last December I by myself completed 58 orders in a two week time period, I baked many party trays of various goodies, made almost 50 dozen chocolates, over 85 jars of salted caramel sauce and hot fudge and 20lbs of Peanut Brittle! Looking back, it was a lot of work but it didn’t feel like a lot of work at the time.

After New Year’s Day had passed I had some down time to reflect and write this post to share with you all. I want to say THANK YOU so much for a terrific end to 2012 as I am now caught up on all of our household bills, it’s a great feeling and I couldn’t have done it without you.

Your support allows me to be the actively involved Mother, the Wife, the Realtor, the Baker, the Candy Maker, the Negotiator and more!!

I move into 2013 ready for continued success, exploring avenues for private funding to expand my business license, obtain more efficient equipment, perhaps a tiny boutique style storefront to showcase my Organic Chocolates and Pastries, and grab a freshly brewed cup of Coffee or Tea. On the wall of my modest space it will read:

“Everyone deserves to feel they are supported.
Everyone deserves the strength to mute the voices of their critics.
Everyone deserves to relish in the sound of laughing children.
Everyone deserves to indulge in a decadent treat.
Everyone deserves quality ingredients.
Everyone deserves LOVE.
Welcome, I’m so glad that you’re here.Taste the Love!”

xoxoxo
Nisreen Diab-Hawley

Please visit me at: www.facebook.com/sweetboxtreats and keep tabs on what’s new!
Email questions/orders to: MyFoodieUniverse@gmail.com
Donate to the further expansion of Sweet Box Treats: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=UY25GG797Y72N

I put up a post on Facebook that read “ISO a large plastic bubble or Hazmat suit!!” but had no replies other than ‘LOL’ and ‘Hope everyone feels better soon’. So it was up to me to take matters into my own hands and terminate this nasty virus ASAP. I knew this would require more than Chicken Noodle Soup so I first made my Antioxidant Powerhouse Purple Rice Soup (forbidden rice) but then I realized that’s like taking Vitamin C AFTER you get sick, they didn’t need an immune boosting soup, they needed a Virus KILLER. On a mission I visited my local Natural Grocers and loaded my cart with Organic Naturally Anti-Viral Foods.

Here’s what you’ll need ingredient and prep wise:

5 Large Cloves of Garlic (peeled and minced)

1 small sized Lemon, juiced

1 small piece of Turmeric Root (peel this dice it up, use about 1/2t for the soup)

1 med piece of Ginger Root (peel, dice, use 1t for the soup)

2 small Potatoes peeled and chopped

1/2 head of Cauliflower chopped

1/2 small White Onion chopped

1 med sized Zucchini chopped

2 large Carrots, peeled and chopped

2 Celery stems chopped

3T Olive Oil

4 cups vegetable broth

1/2t Cayenne Pepper (reduce to 1/4 if you’re not a fan of spicy)

In a large soup pan on med heat add olive oil, garlic turmeric, ginger and inhale the fantastic aroma!! Then proceed to add the remaining vegetables and saute for a few minutes allowing the flavors to merge, add salt to taste (recommend Pink Himalayan Salt or Natural Sea Salt). Add lemon juice, stir to coat vegetables and then add vegetable broth, bring to boil and cover pot let boil for about 7-8 minutes or until vegetables are tender. Add salt again if desired to taste and Cayenne Pepper, stir to incorporate.

Ladle soup into food processor, blender or using immersion blender, puree the vegetable soup until it’s smooth and creamy looking. Return soup to pot and heat through, reduce heat to low and serve. We topped ours with Organic Tortilla Chips (optional) you can leave plain or use Crackers, Toast Points etc.

The family loved it, very flavorful and a spicy kick!

Now, let the healing begin. <3

Fast forward to 2012…..2 kids later, the housing market had crashed and was still steadily declining, the home we owed $355,000 on was now worth $160,000. I became a WAHM and my husband closed his business and took on another job, we, like many could not afford a $355,000 home any more. We could’ve bought a home identical to ours down the street for $160,000, this would have been ideal. I discussed this with Wells Fargo Home Preservation Specialists to no avail, it was like talking to a tape recorder on repeat, why could I not find a human with the ability to comprehend the fact that if they foreclosed on our home the most they could sell it for would be $160,000?  Why not save themselves the hassle and rewrite our note? The real reason it’s hard for people to modify is that the bank who pretends to own your loan often doesn’t even own it anymore. Read this…http://mortgagecomplianceinvestigators.com/education-resources/should-i-modify

After 2 failed modification attempts, lost paperwork, a Home preservationists who quit and left our file in limbo with no one to return my calls, I received a Trustee Sale Notice. Panic set in….Then I saw a post by my friend Bradley via Facebook, he worked for an organization that assisted homeowners who were in similar situations. A Not for Profit organization called “Real Estate Settlement Resources”, I sent him an email at bradley@re-sr.org, explaining my situation and telling him I had gotten all the way to the office of the President at Wells Fargo, which by the way if you need to reach him, his fax # is  866 278 1179. Very nice guy but I still did not receive a principal reduction because the final decision is up to FNMA!

Bradley checked our loan and confirmed Fannie Mae claimed to own the note, we checked County Records online and found NO assignment of our note to FNMA had been recorded, so now what? We talked on the phone for about an hour or so and he told me to write a letter or call the Trustee and he gave me very specific things to say and write including reference to a court case Ibanez v. Wells Fargo in which the MA Supreme Court Ruled the Trustee wrongfully foreclosed on Ibanez because the Chain of Title had been broken.

See Chart > http://www.scribd.com/doc/108619689/MCI-s-RMBS-non-MERS-Do-Did-Flowchart

Filled with a renewed sense of hope and an arsenal of UCC articles and Court Cases and State Specific Statues to quote I wrote a letter, faxed it to the Trustee, Wells Fargo (Office of the President) and FNMA headquarters in Washington D.C. The next day I called to follow up and make sure all parties received my letter, it was like the Three Stooges….Wells Fargo “We can’t do anything until we talk with FNMA”, The Trustee “We can’t do anything until we hear from Wells Fargo.” then finally I snapped and said the magic words to the Trustee “Excuse me but what does the loan servicer have to do with Chain of Title? You have a fiduciary duty to ME, the homeowner to make sure Chain of Title was not broken, if you do not I will contest the sale and file a motion for wrongful foreclosure against your firm.” At this point the heavens opened up and sunshine lit up the kitchen, the gentleman on the other end of the phone put me on hold and came back 3 minutes later saying “Yes you are correct, we can’t proceed with the sale of your property.” they postponed the date for 90 days to research the Chain of Title.

2 days later a representative from FNMA directly called me to apologize for my run around with Wells Fargo and promised to work with me on a principal reduction or agreeable modification solution, he gave me a toll free number to reach their Mortgage Help Center directly and bypass Wells Fargo 866 442 8574 .

Amazing what a difference it makes when the person on the other end of the phone knows you mean business and knows they may not have the right to take your home because in their haste to buy and sell paper they did not follow the legal procedure. Now they want to help me and hopefully if you or anyone you know is going through something similar you will contact Bradley (bradley@re-sr.org) and get some resolution.

RESR works with Mortgage Compliance Investigators and uses its products. MCI is a licensed Private Investigation firm, has an A-rating with the BBB and has created reports used successfully in 33 states and counting, and is the ONLY “auditing company” that can PROVE where GSE loans (Fannie/Freddie/Ginnie) are located.Check out the Educational Resources Tab on the MCI website for more helpful information and this link for updated charts that illustrate Chain of Title http://www.scribd.com/MCInvestigators.

Now I can breathe a sigh of relief and get back to doing what I love, making some Sweet Box Treats for you!

1 Med Butternut Squash, cut in half roast face down on a foil lined cookie sheet or silpat. @375 degrees until soft and caramelized about 40 minutes.

2 cups of sweet corn kernels, (boil cobs until tender and cut corn from cob or use frozen organic corn)

1/2 bunch of kale leaves washed and cut from stem, lightly toss with olive oil and salt, bake @ 375 for 10 -12 minutes until crisp.

2 cloves of garlic minced

2T olive oil

2 cups rice milk or milk of your choice

1t Sriracha or your favorite hot sauce (optional)

Puree the squash and corn in a food processor until completely smooth approximately 2 minutes. Add olive oil and minced garlic to a soup pot on med heat, when garlic begins to soften an oil starts to heat add puree and sea salt and cracked pepper to taste, add rice milk slowly until you reach your desired thickness for the soup.. Let simmer on low until heated through 15 – 20 minutes. Ladle to bowls, drizzle hot sauce to your liking and add Kale Chips to the top. Serve and enjoy

CRANBERRY BLISS BARS
1 cup Bob’s Red Mill All Purpose GF Free Flour
¼ tsp salt
1 tsp arrowroot
1 teaspoon baking powder
¼ to ½ teaspoon ground ginger
¼ cup applesauce
1 tbsp melted earth balance shortening
½ cup brown sugar
¼ cup date sugar
2 tbsp flax meal soaked in 6 tbsp water
1 tsp orange juice
1 tbsp vanilla extract
1/2 cup dried cranberries, plus ¼ cup for sprinkling over frosting
FROSTING:
2 oz. Follow Your Heart vegan cream cheese (or other certified non-GMO cream cheese)
2 teaspoons lemon juice
1.5 cups powdered sugar
1/2 teaspoon vanilla
85% cocoa dark chocolate bar for shaving as a garnish
In a small bowl, mix flour, baking powder, arrowroot, ground ginger and salt. Put aside. In a medium bowl, mix the applesauce, earth balance, sugars, the soaked flax, orange juice, and vanilla until combined. Stir in the flour mixture gradually and whisk until combined. If the mixture seems too dry, add 1-2 tbsp almond milk as needed. Fold in the cranberries. Pour the batter into an 8inch round baking pan, and bake at 350 degrees for 25 minutes, or until a toothpick comes out clean, edges are slightly browned, and the top no longer looks moist. Let cool in pan.
For the frosting, combine all ingredients, except for the chocolate, and beat until smooth. Refrigerate until the bars are cool and ready for frosting. Spread an even layer of the frosting over the bars, cut into triangles, and sprinkle with remaining cranberries. Using a grater, shave the dark chocolate over the top.

This recipe was put together by my Sister Yasmeen Diab and her friend Cassie Snow, adapted from the recipe here >http://pursuitofhippieness.com/2011/11/13/cranberry-bliss-bars/  they were kind enough to let me share it with you. Nice job girls!!

I have to get going soon so I am going to super speedily blog this recipe! I’ll just tell you this is one delightful bowl of soup, both of my children loved it, the smells and tastes so reminded me of Thanksgiving Day Stuffing!!

Ingredients:

3 or 4 celery stalks chopped

3 or 4 carrot sticks peeled and chopped

1/2 a med onion chopped

2 cloves of garlic minced

2 small potatoes peeled and chopped

1/4 t dried rosemary

1/2 t dried thyme

1/2 t dried dill

2T olive oil

Wheat Bread Toasted Very Dry or Whole Wheat Pizza Dough (see recipe) or Croutons

1pkg Pacific Naturals Organic French Onion Soup

In a large pot heat oil on med heat, add all vegetables, spices and salt to taste. Stir to combine. Let vegetables cook for about 5 – 7 minutes until potatoes begin to soften slightly, add french onion soup and bring to a boil for 3 -5 minutes then reduce heat to low and simmer for about 15 – 20 minutes to allow all flavors to merge.

At this point you have a few bread options!.I had left over Pizza dough from making pizza the night before so at the boiling stage I added 1/2 T sized pieces of dough and cooked until they rose to the top of the broth, then reduced to simmer. If you’re not in the mood to make dough, toast some cubed wheat bread or get croutons DO NOT add them to the soup until you are ready to serve or they will be too soggy!

Ladle your soup into bowls. At this point if you didn’t make the soup with pizza dough dumplings add the Croutons or Dried Bread and serve immediately. Enjoy

At the same time I had a rush of orders for baked goods and was still baking when my Husband got home from work. He must’ve known I was busy because he stopped at our local market on the way home and picked up a pound of freshly ground Lamb. So there it was the main ingredient had been chosen for me, yippee I didn’t have to do too much thinking about what to make….here is what I grabbed to go along with the lamb!

Ingredients:

1 lb ground lamb

1/2t cumin

1/2t coriander

1/4t all spice

2 cloves of garlic minced

1pkg button Mushrooms sliced

1/4 onion minced.

1/2 t dried or fresh chopped oregano

2T olive oil

1pkg Pacific Naturals Organic Creamy Tomato Soup (These are wonderful when you’re in a pinch for time!)

In a large soup pot add olive oil on med heat, add lamb and stir so the meat is evenly spread out for even cooking. Add cumin, coriander, all spice and salt to taste, when lamb begins to brown add garlic, onion and sliced mushrooms. Continue to stir allowing flavors to blend (3-5 minutes). Add Tomato Soup and heat to boil, once boiling begins reduce to simmer and cover allowing flavors to further incorporate (should smell pretty fantastic by now) let stew simmer on low heat for about 15 -20 minutes. Ladle into serving bowls, top each bowl with a pinch of dried oregano and enjoy

Here’s what you’ll need:

Some homemade tortillas or as a time saver grab a package of  Rudi’s Organic Spelt Tortillas

An assortment of chopped veggies, I used:

Kale

Garlic

Sweet Peppers

Mushrooms

Onions

all chopped/sliced and sauteed in a pan with 1T olive oil over high heat until vegetables become tender about 5 minutes, add salt to taste.

Cream Sauce:

2 avocados

1t lemon juice

sea salt to taste

1/2 raw cashews

add all ingredients for sauce to food processor blend until smooth and creamy. Warm your tortilla, generously apply avocado cream sauce, top with veggies, red pepper flakes and additional crushed cashews (optional). Enjoy

This time I made the rice in a traditional way and then topped with a stir fry and a splash of Spicy Mango Sauce from Thai Kitchen.

Here’s what you’ll need:

2 cups cauliflower rice (1 small head of Cauliflower chopped then pulse in food processor until it looks like rice.)

1 cup Thai Jasmine Rice, uncooked

2T olive oil

1 clove garlic minced

1 bunch of kale

1/2 small white onion thinly sliced

7-8 small sweet peppers or 1 large red bell pepper sliced

2T Spicy Thai Mango Sauce from Thai Kitchen

In a sauce pan over medium heat add 1T olive oil, garlic, thai rice and cauliflower rice, saute for 2-3 minutes for flavors to combine. Add water, just enough to cover the rice and salt to taste. Bring to boil, cover and reduce to simmer for about 15 min.

In a skillet add remaining olive oil and vegetables on high heat, stir fry until vegetables become tender reduce heat to low add Spicy Thai Mango Sauce and stir until veggies are lightly coated.

Plate rice, top with Vegetable Stir Fry garnish with Red Pepper Flakes (optional) and enjoy!!