On these great chilly fall days nothing beats a pot of homemade Chili Non-Carne and a pan of Good for You-Naturally! Corn Bread with honey butter, to warm the tummy. But be sure to include plenty of raw veggies with it to get your optimal nutrition. I shared this menu in my Today’s Menu this week, and since I’ve already posted my Chili recipe, I figured I’d complete the meal by posting my Corn Bread recipe today.

Enjoy!

Lisa’s Good for You-Naturally! Corn Bread

Mix together:

• 1 c. whole corn meal/flour (freshly ground organic)
• 1 c. whole wheat flour (freshly ground organic)
• dash unrefined salt (Real®, himalayan, celtic)
• 2 tsp. non-aluminum containing baking powder (Rumford’s)

In a separate bowl, mix together:

• 1 farm fresh egg (from free ranging organically fed chickens)
• 2 Tbl. raw organic coconut oil (melted) (or extra virgin organic live oil)
• 1 Tbl. raw honey
• 1 c. not-milk

Combine the contents of both bowls, mixing lightly.

Pour into greased 8″ cake pan or muffin pan – or preferably a greased cast iron skillet.

Bake at 400° for 20 minutes for pan bread, 10-12 minutes for muffins.

Makes 10-12 (so obviously, we double or triple.) 🙂

Honey Butter

• 1 stick softened, real unsalted butter (preferably organic)
• 1/4 c. raw honey

Mix well.

For Life & Health –
For Me and My House ~ At Jesus’ feet,
Lisa @ Me and My House ~ Discipleship for Life!
Order Christian & Home Ed Resources here

Get future posts to this blog by email:

[subscribe2]

Time to resurrect Friday Food. Now that fall is here I’m back in the mood for thinking of food prep. Summer is tough for me. Many times I don’t feel like eating, so I don’t feel like going near the kitchen or even thinking about food. But in the fall, my mind turns to crock pots, and soups, and homemade breads, and all the yummies we love to bake.

But since it’s still pretty warm out, AND since our meals have a nice, large fresh salad, at their foundation, I figure I’ll re-kick off this category with a favorite homemade Good for You-Naturally! dressing.

Lisa’s Ranch Valley Dressing

1 c. homemade mayo (recipe below – use full recipe)
1/4 c. almond-rice not-milk (or other milk/ buttermilk substitute)
1 t. fresh lemon juice
1 1/2 – 2 t. dried parsley
1/4 t. black pepper
1/4 t. unrefined salt (Real®, himalayan, celtic)
1/8 t. garlic powder
1/8 t. onion powder
1/2 t. dried thyme
1/4 t. dried basil
(adjust spices to taste)

Blend, shake or mix well. Refrigerate. Makes approx. 1 1/4 cups.

If you have a recipe that calls for the Ranch Dressing mix (the dry ingredients in a packet) eliminate the mayo, not-milk, and lemon juice, and add 3-4 T. of soy or rice milk powder (try Better than Milk brand.) If you want to make the dry mix ahead and later make the dressing, add the lemon juice, mayo and 1/4 c. pure water to this mix.

Lisa’s Homemade Mayo

1 egg
1 t. fresh lemon juice
1/8 t. unrefined salt
1/2 t. dry mustard powder
(opt. dash white pepper)
1 c. extra virgin olive oil (may taste strong) or expeller pressed safflower or grape seed oil (Mayo is about the only recipe I’ve found that does not work well with coconut oil, a more solid oil. It can be done, but is different type recipe and not as successful, IMO.)

Put all ingredients except the oil in blender or food processor with 1/4 c. of the oil. Begin blending and slowly pour in the remaining oil in a steady stream. The mayonnaise will thicken quickly. Turn machine off.

If it curdles or doesn’t thicken, return 1/4 c. of the mayo to the blender with another egg and add the remaining mayo just as you did the oil, the first time. Refrigerate.

Makes approx. 1 cup
Keeps approx. 10 days refrigerated

Enjoy!

For Me and My House ~ At Jesus’ feet,
Lisa @ Me and My House ~ Discipleship for Life!
Order Christian & Home Ed Resources here

Get future posts to this blog by email:

[subscribe2]

Lisa’s Good for You – Naturally!™ Oatmeal Cookies

Mix:
3/4 c. extra-virgin/raw organic coconut oil (OR 1/4 c. oil AND 1/2 c. real butter, unsalted)

3/4 c. raw unprocessed honey
1 Tbl. blackstrap molasses
1 tsp. real vanilla flavor
Add: 1 beaten egg OR flax seed egg replacement (my eggs come from free-range chickens, of course 🙂

In a separate bowl (or mix together on top of the above, before mixing it IN with the above) – Mix:
3 c. rolled oats (I use organic, and thick cut makes a chewier cookie)
1 c. fresh whole wheat flour (fresh ground, preferably whole wheat pastry flour, but regular is fine too. I use a “white” wheat. You can use Spelt or Kamut instead if you avoid regular wheat.)
1/2 tsp. baking soda
1/2 tsp. baking powder (non-aluminum, like Rumford’s)
1 tsp. cinnamon

Mix all together.

Optional add-ins: 1/2 cup carob chips OR 1/2 cup raisins (you can soak the raisins first, if you want plumper raisins)

Bake at 350° for 10-12 minutes.

Want a low/no fat version? You could try applesauce instead of oil – but it’s been years since I’ve done this, so I don’t remember how they turned out 🙂

UPDATE – NOTE: If your flour is pretty dry/ you are in low humidity, you may need to add 1/4 c. pure water to keep your cookies from being crumbly.  Adjust to your situation and climate.