Oct 31
2009

I’m still threatening to rename this blog “Never a Dull Moment”. Yesterday found us back in Urgent Care. This time with #2 son and a gash to his tongue. (Actually I let him and dh go alone. I’d seen it enough at home and I wasn’t relishing deja vu from when we took Eli in for the same thing a couple years ago.) Too bad we didn’t take #1 (at home) daughter in last week when she sliced part of her finger off. Then they’d have met every member of our family except youngest dd. :-/

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I will spare you the picture, but if you want to see it check my Facebook photos – in the mobile uploads album. He took the pic himself. (Not my FB friend? Request to friend me, just let me know you’re a reader of my blog.)

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That event made the rest of the week kind of pale in comparison. Well, except for the cause of the Urgent Care run – the 15-17″ of snow we got yesterday (and 1 other, noted below.) Mark and the boys shoveled our sidewalk and driveway, both parent’s, sister’s, and parent’s neighbor’s. They were pretty tired out. But sons were building a snow fort when the “mishap” happened.

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Do you see now why I just cook and take pics of food now – and do internet ministry? It is my peace in the midst of a storm. BTW, below is a pic of the Chicken Pizza I made last night. dd had put pheasant in the crock pot – but too late. #3 ds told me he wanted homemade pizza. I told him, “Tomorrow we will. Today we already have pheasant cooking.” Well …. pheasant didn’t get done, so I made the pizza. Was already planning to have a “meat” meal, and had cooked, shredded chicken in the freezer, so…

chickenpizza

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The happy event of the week was dd’s 18th birthday! Wow! Time does really fly. She was the blessed babe I held in my arms on the 1 week anniversary of her sister’s death. A true comfort.

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What’s next? Hoping for a peaceful Reformation Day today, and to write my newsletter this weekend. Then Monday it’s time to put together the syllabi and make the shopping list for the

Freedom & Simplicity™ of Good for You-Naturally!™ Seminar LIVE

Health through Nutrition from a Biblical Perspective

If you aren’t registered yet, TODAY is the deadline!

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Don’t forget to subscribe to our blog feed, through the link below or the RSS link in the footer – and our newsletter.


 



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Oct 31
2009

I’ve posted several food pics lately. Here are a few more that we made this week.

Daily Bread

Daily Bread

Carob Chip Cookies

Carob Chip Cookies

Dried Bananas

Dried Bananas

We’ve been drying a lot of bananas while they are 39¢ a pound. Our little monkeys can go through a whole lot fresh and a whole lot dried. I’ve bought 6 bunches 3 or 4 times this week. And will get more if the price is still down.

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Can you tell I’m working on my Freedom & Simplicity!™ recipe books and getting ready for my Good for You-Naturally!™ Seminar with all the food pics lately? I don’t generally think of photographing my food, but am trying to get in the habit. Other foods (with no pics of them) this week include my Spinach ‘n Fruit Salad (that I will post the recipe for next week,)  Pumpkin Bars, more NoKnead Breads, and our general fare – which is including several soups.

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UPDATE: Picture just for Christina. I’m so excited about it! My homemade wild yeast sourdough starter – day 3, already going good. Look at those bubbles!

sourdoughday3


 

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Oct 30
2009

fridayfood2.jpgQuinoa (keen-wa) is an awesome grain. It’s a whole grain, Good for You, and cooks in only 20 minutes (rather than the 1 hour plus of most other whole grains.) My children call it fish eye-balls because it is a small round grain that forms a little spiral when it cooks. For a quick, Good for You, wholegrain dish that tastes delish try:

Lisa’s Good for You-Naturally!™ Confetti Quinoa

I cook this in my Miracle brand electric stainless steel rice cooker. Other ways of cooking it may require different proportion of water. Most stovetop recipes say twice as much water as quinoa.

  • 4 c. quinoa, organic
  • 5 1/2 c. pure water
  • medium chopped onion (organic)
  • 2-3 stalks celery, chopped (organic)
  • a big squirt of Bragg’s Liquid Aminos

Takes approx. 15-20 min to cook. (only 2 minutes if you cook in a pressure cooker)

Steam 16 oz. frozen organic mixed vegetables (or a nice fresh mix, if you’re doing better than me today.) I use Cascadian Farms which has diced carrots, peas, and corn. (If you’re doing better than me today, you could also saute your onion and celery in a bit of extra virgin olive oil before adding to the quinoa.)

When both are finished, mix together and serve with a big leafy green salad. The 4 cups of dry grain makes more than enough for our family of 8. As our boys get older, we’re having to prepare bigger batches of everything.

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Oct 29
2009

:-) Yep, I’m posting on yogurt again. I told you last week I’d let you know how the raw goat milk yogurt comes out. Delicious! (Click here for more traditional yogurt making instructions.)

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Raw Goat Milk Yogurt - plain and strawberry

Raw Goat Milk Yogurt - plain and strawberry

Here’s how I did it.

Raw Goat Milk Yogurt

Prepare containers and utensils. Wash, rinse very well, pour boiling water over/into them.

1 qt. raw goat milk – heat gently on stove to 110°F. on candy or other food thermometer. (No more. You want it to remain raw.)

Whisk in: 3-4 Tbl. organic, natural plain yogurt with live cultures or recommended amount of dry yogurt culture.

Dump water out of yogurt containers and pour yogurt in. I used the containers that work in my dehydrator since that is where I cultured my yogurt this time. You can use a quart glass jar or smaller glass jars or a wide mouth glass or stainless steel thermos. Put lid(s) on.

Put in warm place to culture. You need a place that will keep a steady temp of 95-110°F. As I said, this time I used my dehydrator, that has a thermostat control on it. Culture 8-10 hours, until it sets up. Other ways you can culture yogurt are listed in a previous post on yogurt that has complete instructions and various uses.( I DO NOT find a crock pot, even on keep warm with the lid off to hold a low enough temp.) More yogurt posts here.

My additions for flavored yogurt per serving – all optional. Add 1 or more. (adjust amounts to your liking):

  • 1/2 tsp. raw organic agave nectar (or raw honey)
  • a couple drops of pure organic vanilla extract/flavoring
  • 2-3 fresh or frozen (thawed) strawberries, mashed up – or 1-2 Tbl. other fruit

Enjoy! I am.

OK,  you do need a source of raw goat’s milk for this. You can substitute raw cow’s milk if you have a source/use cow’s milk. (I recommend not, but raw IS SO MUCH better for you than pasteurized, homogenized, chemically, feed-lot raised, …)

Want more help for yogurt making? Get our dirt-cheap Freedom & Simplicity™ Guide to Yogurt Making.

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Oct 28
2009

OK, this is really called GOOT* but in my book/house it is GOCO and it is good for what ails you. It has all the great health benefits of its ingredients – garlic, olive oil and VCO (organic extra virgin coconut oil). It is anti-infective, anti-viral, anti-parasitic, anti-fungal, anti-all those bad microbial things. :-)

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GOCO Salve - good for what ails you

GOCO Salve - good for what ails you

Basically it is equal amounts of the 3 ingredients, blended together in your blender/food processor. Rub it on chests, feet, sinuses, in noses, in ears. Great for colds, flu, athlete’s feet,  – “whatever ails you”!

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The recipe is 3 Tbl. of each. Melt your VCO. Blend your garlic with the oils – blend it up good. Put it in a jar.

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Here’s how I did it:

GOCO Salve

Measure 3 Tbl. VCO into a small glass jar with a wide mouth. (Thanks Angie for the baby food jars! They are coming in handy.)

Pour very hot water into a small bowl. Set jar of VCO in the bowl of hot water to melt the VCO. NEVER microwave VCO.

Mince fresh garlic with garlic mincer/press. It’ll take approx. 3-4 heads to get 3 Tbl. I got about 1 Tbl. per head of garlic.

Put melted VCO, minced garlic, and 3 Tbl. olive oil into food processor (or blender.) (3 ingredients, 3 Tbl. each – easy to remember recipe!) Process until garlic is very fine, and mixed in.

Pour into small jar. Cap.

Let set out on the counter for a few hours – to really infuse those oils with the garlic. I then refrigerated it (as I think you’re suppose to). But I keep it out of the fridge when actively using it – fridge makes it TOO hard, IMO.

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More info at my friend Jacque’s website, where I got the original recipe. We’ve used fresh garlic, and garlic/olive oil for years, but are new to the addition of VCO and its great health benefits added to these. I’m glad to have this, but not hoping we get to try it out soon.

*Note: I haven’t figured out why it is called GOOT – Garlic, (Olive) Oil, (VC) Oil, ?? What am I missing here? Thus my name GOCO = Garlic – Olive – Coconut Oil.

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Oct 27
2009

Found an interesting article (with documentation) on Swine Flu – or is it? Don’t know anything more than what is posted there. But it’s an interesting read.

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Oct 26
2009

Organic Extra Virgin Coconut Oil is the healthiest oil – not just for cooking, but for health in general. I posted on Organic Extra Virgin Coconut Oil (VCO) a while back, and have more info on my Resources and Recommendations pages, BUT also promised to post more info on what all it is good for here.

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Organic VCO is great for all your cooking and baking. It is a healthy, Good for You-Naturally!™ oil with NO transfats. It is the best oil to use whenever you are going to heat/cook with oil. It doesn’t undergo any changes that other oils do at high heats. It can be substituted for other oils or butter both in recipes and on foods such as bread/sandwiches, potatoes or other vegetables. But it is also a great addition to recipes and foods that don’t need added oil. Add a couple tablespoons VCO to your Good for You-Naturally!™ fresh fruit smoothies or other foods such as (already cooked) oatmeal or other grains, other drinks, or even just in warm water. (“Raw” is the best way to use VCO.) About the only place you will not want to use VCO is in salad dressings, since it is solid at room temperature. Optimal is 2-3 tablespoons per day for its health benefits. (See some of our recipes with VCO here.)

For external use coconut oil is good as a relaxing massage oil, but also so much more! – for scars, stretch marks, insect bites, athletes feet/fungus, body odor, rough skin, baby rashes, skin irritations, eczema, dermatitus, dandruff, wrinkles, corns, calluses, stop bleeding, reduces fever, reduces acne, improves digestion and aids in the absorption of nutrients including essential minerals (such as calcium,) is a great detoxifier, strengthens the immune system and increases metabolism. It is a great moisturizer and hair conditioner. Besides EFA’s (essential fatty acids,) VCO is high in vitamin E/anti-oxidents and is anti-fungal/microbial. [Scientific studies have proven that VCO’s major component, lauric acid, is an effective “anti-viral, anti-bacterial, and anti-fungal compound,”] (See The Virgin Coconut Oil website for one source of more info on VCO.)

“A statement released from the health experts and authorities in the coconut industry of the Philippines said, “While there is no direct proof available for the efficacy of the VCO against the H1N1 virus, scientific studies have proven that VCO’s major component, lauric acid, is an effective “anti-viral, anti-bacterial, and anti-fungal compound.” source and more info

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Although Organic Extra Virgin Coconut Oil is an AWESOME oil, it is not a magic pill. Don’t expect overnight miracle results – especially if you are living in a way that is detrimental to your health. Use VCO as a part of a Good for You-Naturally!™ lifestyle of health.

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Books on Virgin Coconut Oil that may be helpful – but I haven’t read them yet.

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Another website with info on VCO – I’ve only read this page so far, so can’t vouch for the rest of the site.

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Order VCO on this page.

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Oct 24
2009

I probably always say this, but it’s been a busy week here. Here are 2 of the more memorable happenings this week.


On Mon. Mari tried to take off her finger with the food slicer.

On Mon. Mari tried to take off her finger with the food slicer.

Yesterday Jed lost his first tooth.

Yesterday Jed lost his first tooth.



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Oct 24
2009

Get FREE bonus gifts when you purchase Wusthof cutlery!

A great knife is the foundation of a good kitchen, and makes all the difference in its functionality. We love and highly recommend the Wusthof Classic line of forged knives. (The Culinar is also a forged series, with with a stainless steel handle.) Right now you can get FREE Bonus Gifts when you purchase Wusthof knives – starting with a Bamboo Cutting Board!

Just follow this link to our Amazon store: Wustohof FREE Bonus Gifts

Read what we have to say about knives and our recommendations in a previous blog post and  on our Good for You-Naturally!™ Resources and Recommendations.

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Oct 23
2009

fridayfood2.jpgAnother request from Lisa. And another that works great in the crock pot.

Country (Veggie) Pot Pie

Saute in 3 Tbl. olive oil (organic, extra virgin):

1 small onion (organic), diced

3 stalks celery (organic), chopped

In large stock pot or crock pot add:

  • 8 cups diced potatoes (organic)
  • 2 cups sliced carrots (organic)
  • 2 cups peas (organic – fresh, shelled if available, otherwise frozen)
  • 2 tsp. dried parsley (non-irradiated, organic)
  • 1 tsp. dried basil (non-irradiated, organic)
  • 4 cups vegetable broth (or pure water with Rapunzel vegetable bouillon)
  • squirt of Bragg’s Liquid Aminos
  • sauted onions and celery

Cook until veggies are soft.

Stir in: 1/2 cup whole wheat flour (fresh ground, organic), shaken in 1 cup pure water to thicken.

S&P if desired.

If made in a stock pot, transfer to casserole dish or 9×13. (If made in crock pot, you can leave it there.) Top with Biscuits. To serve place biscuit on plate (we slice them in half), then ladle veggies on top of it.

We always make lots of extra biscuits to eat with butter and all-fruit (no sweeteners or additives) jam, with this. Also a nice green veggie salad.

Biscuits

Mix together:

  • 6 cups fresh ground, organic, whole wheat flour
  • 3 Tbl. baking powder (non-aluminum containing brand, like Rumford’s)
  • 1 tsp. sun-dried sea salt

Cut in:

  • 3/4 cup unsalted butter (organic, if you can)

Add:

  • 2-2 1/4 cups pure water

Stir until ball forms.

Roll 1/2 – 3/4″ thick. Cut into circles (with a glass or biscuit cutter).

Back on ungreased cookie sheet (stoneware is awesome!) for 12-15 minutes at 425°.

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