NO Disease Can Exist in An Alkaline Environment

otto warburg

Giving away a book and alkaline tester at bottom of post!

Dr. Otto Warburg the 1931 Nobel Prize winner for cancer discovery, stated “NO disease, including cancer, can exist in an alkaline environment.” So, if this is true, I asked MYSELF, am I alkaline or acid? That was my question! I eat healthy foods. So, I bought an alkaline strip test kit, to find out.

I was shocked to find that Dale and myself were ACID!

I started to research  what we needed to do, to create an environment in which diseased cells, viruses, bacteria and fungi are UNABLE to thrive.

We all need a pH level of around 7.4 on the scale from 1 to 14, with 1 being acidic and 14 being alkaline. At this level, we’re able to function more effectively and fight off potential chronic diseases.

Ordered on Amazon and was at my door in two days

pH Alkaline Test Kits: Order online or get from your local health food store.

You can test your pH with your saliva or urine. The urine provides a more accurate reading, especially the “first morning urine test.”

Urine pH Zone: 4.5-6.0
•Health Condition: severe acidosis zone
Degenerative chronic diseases thrive in this zone

Urine pH Zone: 6.0-6.5
•Health Condition: moderate acidosis zone
•You have risk of contracting degenerative chronic diseases

Urine pH Zone: 6.5-7.5
•Health Condition: optimal healthy zone
•Optimum of a healthy person

Urine pH Zone: 7.5-9.0
•Health Condition: unhealthy alkalosis zone
This is just as serious at highly acid. Not healthy!

When our pH levels are consistently below 7.4, our system becomes acidic (Acidosis) and forces our body to extract essential vitamins and minerals such as calcium, potassium, magnesium and sodium from vital organs, bones and teeth in order to neutralize the effect of the Acidosis.

Acidosis weakens our body systems and creates the perfect recipe for chronic diseases like cancer, arthritis, diabetes, obesity, osteoporosis, premature aging. . .Add stress and lack of exercise in there and its havoc to our body.

I found Alkaline forming charts that show what foods are alkaline and which are acid forming. It’s slightly confusing because every chart you find is a little different.

I printed a couple different charts, made a grocery list of alkaline items and headed to the store.

My plan was for us to eat  75% alkaline forming foods and 25% acid forming for 40 days.

I stopped drinking my beloved, coffee and  started drinking green tea(matcha) lattes in the morning (made with raw goat milk and raw honey).

I read somewhere that the average person can become alkaline in 3 weeks. Proudly, I boasted  to myself, we’ll conquer this in a week. It didn’t happen!  So, I took out the 25% acid forming foods for a week. We became alkaline. After that, we continued the 75%/25%  vow to health. When the 40 days were over we felt GREAT!

We’re INTENSELY  busy! I’ve traveled to 6 speaking events in 10 weeks and had a wedding on our farm EVERY weekend. Do I have time to eat like this?? You betcha! I’ve got more energy and no pain, living  alkaline!

Here’s a sampling of what we’ve been eating:  (I use all organic ingredients) :

Alkaline Pumpkin Muffins are great milk boosters for lactating moms!

Organic Alkaline Pumpkin Muffins                    Makes a dozen

2 1/4 cups old fashioned oats (rolled)

1 cup pumpkin puree

1/4 cup, plus 2 tablespoons Sucanat

1/4 cup molasses

2 eggs

1 tablespoon vanilla

4 tablespoons clarified butter (melted)

1/4 cup raw milk or coconut milk

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

Optional-Toasted pumpkins seeds on top

  1. Preheat oven to 350
  2. Grease or line 12 muffin pans
  3. Mix all ingredients
  4. Fill muffin pans 3/4 full
  5. Bake 20 mins, or until done
  6. Cool

Now that we are alkaline, I add walnuts to this recipe. Walnuts are acid forming. They’re a healthy nut as long as you’re not acid.

IMG_4076 (1)

Pumpkin muffins with toasted pumpkin seeds baked on top! These were from pumpkins we kept in storage over winter. Two cups of pumpkin come out of a small pie pumpkin.

I usually double the batch and freeze one. These are excellent  to take on trips for snacks or breakfast! I’ve used banana  or butternut squash in exchange for pumpkin.

Almond Butter Balls

Almond Butter Balls                Makes a dozen

1/2 cup chopped dates

1/2 cup chopped raisons

1 cup chopped roasted *chestnuts

1/4 cup molasses

1 cup almond butter

1 to 2 tablespoons orange juice (I use fresh)

1/2 cup shredded coconut

*Chopped walnuts taste MUCH better than chestnuts in this recipe, however, walnuts are acid forming. Once you’re alkaline it’s ok to use walnuts instead of chestnuts. When you’re working hard to get alkaline use chestnuts. Order organic roasted chestnuts through Amazon, they’ll be at your door in two days!

  1. Using a wet knife or scissors cut dates and raisons into small pieces
  2. Chop walnuts
  3. Mix everything EXCEPT COCONUT together
  4. Roll into balls, then roll balls into coconut to coat
  5. Store in airtight container. Flavor is enhanced after a day. Store in refrigerator

After 10 days on a alkaline diet Dale nor myself could reach above  5.5  until the day we had this soup! Yeah. Throw the highest alkaline foods into one pot, cook and eat it. We hit 7 by the next morning!

Alkaline Soup with almond flour bread and an alkaline salad

Alkaline Soup with almond flour bread and an alkaline salad

Alkaline Soup  This will boost you into alkalinity!

1 cup dry lentils ( I use sprouted lentils- you don’t have to)

1 extra large sweet potato or 2 medium (peeled and diced)

4 large collard green or kale leaves (chopped &center vein removed)

2 carrots- diced

1 red bell pepper- diced

4 cloves of garlic- minced

1 onion- diced

2 cups vegetable stock or mineral water

2 tbsp coconut oil or clarified butter (depends on your taste preference)

1 teaspoon sea salt

1 avocado

2 tbsp chopped dill

1 handful of cashews (roughly chopped)

Add all ingredients except for avocado, dill and cashews into a pot. Cook for 40 minutes on medium until done. Take off stove and puree in a blender. Add sliced avocado, dill and cashews to top.

You don’t have to puree the soup. It’s good not pureed as well and you won’t have to wash the blender. If you’re making it for someone who is ill or has a sluggish digestive system pureeing it helps reduce the work load on the digestive tract.

Serve with fresh sliced pear or apple.

Now that we are alkaline, I’ve been using bone broth instead of vegetable stock.

Butternut Squash and Brussel Sprouts with salad and Japonica Rice

Butternut Squash and Brussel Sprouts with salad and Japonica Rice

Roasted Brussel Sprouts with Butternut Squash and Pomegranate Seeds

1 large butternut squash

2 pounds Brussel sprouts

2 large red onions, quartered

1/2 cup clarified butter or olive oil

1 tsp sea salt

1 cup pomegranate seeds

  1. Preheat oven to 400 degrees.
  2. Put whole Butternut squash in oven and bake for 20 mins. Take out of oven and peel and de-seed squash, then chop into bite size pieces.
  3. Trim bottoms of Brussel sprouts, cut in half if you want or leave whole.
  4. Quarter onions
  5. In large bowl add squash, Brussel sprouts and onion. Drizzle oil over vegetables and stir.
  6. Pour onto a large baking dish. If you don’t have a large one, pour on two baking sheets. You want breathing room around the vegetables so they are roasted on all sides. If you dump them in and there’s no room it won’t taste roasted.
  7. Roast for 35 mins on 400 or until browned and cooked through. Add the pomegranate seeds when out of oven, stir and serve! YUM!
  8. Add chopped spinach, kale or collard greens for extra alkalinity before you bake it.
  9. I served this with Japonica Rice (its alkaline!), salad and a small piece of baked chicken.

Oatmeal Porridge with fruit and raw goat milk (raw goat milk is slightly alkaline, pasteurized is acid. Raw cow milk is slightly acid forming)

Oatmeal Porridge

1 1/2 cups rolled oatmeal

3 cups water

3 tablespoons clarified butter (not alkaline or acid- neutral)

1 tablespoon molasses

Optional: raw goat milk

In pot add oats, water, butter and molasses. Cook on medium until water is mostly absorbed and oatmeal is creamy.

Pour into bowls. Serve with optional fruit  and raw  goat milk.










We eat a plate of fruit like this EVERY morning with oatmeal

We eat a plate of fruit like this EVERY morning with oatmeal


Stacked Salad

Chopped-Apples, asparagus, zucchini, fermented lemons, arugula,tomatoes,  dandelion leaves, Boston Bibb lettuce, red or green peppers, carrots, raw green beans, pumpkin or sunflower seeds, red pickled onion, fermented radish, avocado and beets. Sprinkle soaked and roasted sunflower seeds to top. Enjoy!

Use ANY alkaline vegetable or fruit in a Stack Salad. Pickled onions and fermented lemons are not only alkaline forming but really add a delightful flavor to the mix.


Ratatouille served with purple sweet potato and small portion of meat. 3/4 of the plate is alkaline, 1/4 acid


1 eggplant- diced

3 zucchini- quartered

2 onions- quartered

2 green peppers- sliced

5 tomatoes quartered

5 garlic cloves- minced

  1. Preheat oven  to 375
  2. Soak eggplant in salt water for 30 mins to remove bitter taste. remove eggplant from water and pat dry.
  3. Saute zucchini in 2 tablespoons clarified butter for 3-5 mins. Then put sautéed zucchini in baking dish.
  4. Saute onions in 3 tablespoons clarified butter for 3-5 mins on medium high. Then add sautéed onions to zucchini baking dish.
  5. Saute green peppers in 2 tablespoons of clarified butter for 3-5 mins then add to other veg’s in baking dish.
  6. Saute eggplant in 3 tablespoons of clarified butter for 3-5 mins, then add to other veg’s in baking dish.
  7. Add tomatoes to the baking dish and stir all ingredients together
  8. Bake for 40 mins.
  9. Take out of oven and add thyme or herbes de Provence if you want to add no herbs. It’s delicious with or without herbs
Iron Skillet Tenderloin Smothered in Onions and Peppers

Iron Skillet Tenderloin Smothered in Onions and Peppers served over mashed potatoes with asparagus

Iron Skillet Tenderloin Smothered in Onions and Peppers

1 grass fed tenderloin (I used venison- it’s less acid) sliced thin

1 green or red pepper- sliced in strips

1 onion- sliced in strips

4 tablespoons clarified butter

Optional: All seasons salt

Sautee onions and peppers separately. Add to a bowl to wait. Last sauté tenderloin pieces for 3-4 mins. Then add onions and peppers to the tenderloin.

Serve on top of homemade mashed potatoes. YES! Potatoes are ALKALINE! Make your mashed potatoes with clarified butter and a little milk (raw goat milk is alkaline).  Remember it’s ok to have had 30 percent of your meal acid forming from good food. If you cant get raw milk, organic grass fed pasteurized milk can be your acid forming ingredient in the potatoes.

Serve with a LARGE alkaline forming salad! YUM! Drink purified water with lemon.

Soaked for 6 hours and baked on 200 for 12 hours- YUM

Soaked for 6 hours and baked on 200 for 12 hours- YUM

Soaked and Slow Basked Raw Cashews– Do not eat RAW without soaking and baking. Your digestive system will be suffering if you eat them raw. Cashews are alkaline, high in protein, magnesium, phosphorus and potassium.

Soak RAW cashews in purified salt water for 6 hours. No more, no less. They get slimy if you let them sit longer. Drain. Pour into large pan to slow roast. Salt to taste.  Bake on 200 degrees for 12-24 hours.

Soaking raw cashews

Soaking raw cashews

cashews 2

Soaked, drained, salted to taste- now ready for the 200 degree oven for 12 hours

Hudson's looking for raspberries and blueberries, yep he found them

Hudson’s looking for  food! Let’s teach our children how to live to eat, not eat to live!





Matcha, raw goat milk and raw honey

1 Teaspoon of Organic Matcha, 6 oz Hot purified water, 2 ounces raw goat milk and 1 teaspoon raw honey

Green Tea Latte

spaghetti-squashSpaghetti Squash with Venison Meatballs and salad

acid-alkaline-pie-chartALKALINE FORMING FOODS

I’m personally eating 75% Alkaline and 25% Acid. At the beginning I did 80/20 


Vegetable Juices, Avocado, Parsley, Raw Spinach, Broccoli, Celery, Garlic, Onion, Eggplant, Bell Pepper, Alfalfa Sprouts

Carrots, Green Beans, Lima Beans, Beets, Brussel Sprouts, Lettuce, Zucchini, Carob, Parsnips, Radishes, Leeks, Cucumber,

Squash, Asparagus, Rhubarb, Fresh Corn, Mushrooms, Onions, Cabbage, Peas, Cauliflower, Turnip, Beetroot, Potato, Olives

Sweet Potato,Kale, Collard Greens, Pumpkin, Okra


Dried Figs, Raisins

Dates, Blackcurrant, Grapes, Papaya, Kiwi, Berries, Apples, Pears,  Pumpkin, Grapes,

Coconut, Sour Cherries, Tomatoes, Oranges, Cherries, Pineapple, Peaches, Avocados, Grapefruit, Mangoes, Lemons, Watermelon, Cantaloupe, Honeydew, Limes, Tangerine, Cranberries, Bananas, Passion Fruit,



Lentils, Wild Rice, Japonica Rice, Quinoa, Millet, Buckwheat

Sprouted Grain Bread, Oats


There are no Alkaline meats. Low Acid meats are venison, wild duck and organ meat. Remember a quarter of your plate can be acid, that’s where the meat will be.


Raw Goat Milk, Goat Cheese, Whey, Clarified Butter, Duck Eggs


Almonds, Chestnuts, Cashews, Pumpkin, Sesame, Sunflower Seeds


Flax Seed Oil, Olive Oil, Clarified Butter, Cod Liver Oil


Mineral Water, Herb Teas, Lemon Water, Green Tea, Ginger Tea


Molasses, Stevia, Rice Syrup, Raw Honey and Sucanat

Sea Salt is Alkaline


Sugar, white bread, white and brown rice, pasteurized honey, coffee, pasta, processed food, fast food, margarine, cheese, ice-cream, liquor, fruit juice with sugar, beef, chicken, pork, table salt, cocoa, artificial sweeteners, soft drinks, whole wheat products, candy, deserts, milk

Each food item can be listed as very high to very low Alkaline or Acid. I would suggest you buy a book for a more comprehensive list of the foods.

I Corinthians 6: 19-20 “Do you not know that your body is a temple of the Holy Spirit within you, whom you have from God? You are not your own, for you were bought with a price. So glorify God in your body.” 

I’m going to draw names to win The Acid Alkaline Food Guide and an Alkaline Test Kit!  Leave a comment below and let me know you need them! I’ll pick two winners next week. I’ll also pray for your health as I read the comments!


Ordered on Amazon and was at my door in two days


Elderberry Syrup- Homeopathic for Flu, Cold and Virus

Elderberry Syrup-cooling

Elderberry Syrup-cooling

I love Elderberry season! Last year I shared with you how to make Elderberry Elixir.  This year, it’s Elderberry Syrup.  Elderberry packs a POWERFUL health punch! If you don’t have access to fresh Elderberry, you can use dried. Scientific studies are finding Elderberry to inhibit several strains of the flu and cold.   Helps in reduction of coughing by helping to inhibit excess mucus and helps fight sinus infections by reducing mucus.  It has traditionally been used to relive pain and for inflammation.  Elderberry helps strengthen the immune system so you don’t get these dreadful sicknesses to begin with.  The berries contain powerful flavonoids and antioxidants.  Studies at preliminary stages are indicating that Elderberry may also be beneficial to those suffering from HIV and the herpes virus.

The recipe is super easy and the flavor delightful.  Take a teaspoon twice a day for preventive care.  Take three teaspoons four times a day if exposed or if sick.  Enjoy your health!  Last year I was repeatedly exposed to sickness and not once got anything.

Elderberry Syrup

1 cup organic elderberries

3 cups of water

1 cup RAW honey

1. Take berries off stems.  Stems are poisonous. Rinse berries and make sure there are no unripe berries in your batch.

2. In a pot add rinsed berries and water. Bring to boil.  Lower heat to simmer. Simmer for 30 mins.

3. Take off heat. Mash berries in water and let sit ’til liquid is room temperature.

4. Strain through cheesecloth or fine meshing.  Squeezing all the  goodness out of the berries.

5. Stir raw honey into strained Elderberry juice.  Make sure the juice is no higher than 100 degrees.  If it is it will kill the live enzymes in the honey.  The live enzymes will keep the Elderberry syrup preserved longer.

6. Stir whole batch and then pour into jars.  I keep one in the refrigerator and others go in the freezer.  Elderberry elixir is never frozen.  Mine from last year is still good.

Elderberries on the bush

Elderberries on the bush

Unripe elderberries

Unripe elderberries

Stems removed and ready to be rinsed

Stems removed and ready to be rinsed. This batch was made with 6 cups of Elderberries

I put all the berries in a a big pot and pour water over top the berries. All the stuff you don't want in the berries floats to the top-upripe ones, dirt, leaves, stems

I put all the berries in a a big pot and pour water over top the berries to rinse. All the stuff you don’t want  floats to the top; unripe berries, dirt, leaves, stems. Dump water out.

Cook the berries in water for 30 min's simmering, then crush the berries in the water- let rest for an hour till temperature is 100 or below.

Cook the berries in the water for 30 min’s simmering.  Then crush the berries in the water.  Let rest for an hour till temperature is 100 or below.



Squeeze all the goodness out of the berries

Squeeze all the goodness out of the berries.

Strain the berries over cheese clothe or netting. My is a yogurt straining net that I bought years ago from Stonyfield

Strain the berries over cheese clothe or netting. Mine is a yogurt straining net that I bought years ago from Stonyfield.

After all the berries are smashed and squeezed, this is what's left

After all the berries are smashed and squeezed, this is what’s left…

Too hot to add the honey

Too hot to add the honey. It would kill the beneficial live enzymes.

Perfect- now I can add the honey and it won't kill the live enzymes

Perfect. Now I can add the honey and it won’t kill the  enzymes.

Spilled elderberry juice stain

Spilled elderberry juice stain

Only use RAW HONEY- never heated. Not liquid honey

Only use RAW HONEY- never heated.

This jar amazingly powerful syrup with go in my refrigerator. It will be good for months. The only way for it to last is using raw honey. If you use heated honey the syrup could mold in a month

This jar of amazingly powerful syrup with go in my refrigerator. It will be good for many months. The only way for it to last is using raw honey. If you use heated honey the syrup could mold in a month.

Vintage jar from late 1800 holds elderberry syrup

Vintage jar from late 1800 holds elderberry syrup.

The rest of the jars will go into the freezer to use over the winter. I've had very sick people appear at my door asking for my elderberry elixir and syrup. They got well. . .

The rest of the jars will go into the freezer to use over the winter. I’ve had very sick people appear at my door asking for my elderberry elixir and syrup. I gave  some and prayed for them and they got well. . .

Rose of Sharon: 10 Recipe Ideas, Health & Nutrition Facts

Rose of Sharon buds chopped thin make excellent decoration on cakes

Rose of Sharon buds chopped thin make excellent decoration on cakes

  • Medicinally, Rose of Sharon’s flower buds contain mucilage, a gooey medicinal compound made of polysaccharides, found in most species of the mallow family.  Mucilage can be used to heal burns, wounds, gastric ulcers and internal and external inflammation and irritation, such as sore throats or urinary tract infections.

2. Every part of The Rose of Sharon is edible leaves, blossoms and bark- it contains vitamin C and, Anthocyanins which are antioxidants.

3. Current studies are showing promising results with the root bark for inhibiting the proliferation of lung cancer. The root bark is used by the Chinese as an anti fungal remedy. It is also said to calm the nerves.
4. Use flowers and leaves in salads-Chop the blossoms or use whole flowers.

5. Make a tea from the leaves and flowers and drink as an antioxidant.

6. Add flowers and leaves to soups and quiche.

7. Chopped blossoms make beautiful decoration on cakes and the mild flavor blends well.

8. Opened blossoms make great dip holders- dip idea below.

9. Rose of Sharon water can be enjoyed with raw honey or used for making tea.

10.  Song of Solomon 2:1 The bride speaks, describing herself as a humble meadow flower (Rose of Sharon) unfit to be in such a luxurious place as that in which she now finds herself  in Solomon replies.

Rose of Sharon is South Korea’s national flower. It’s called Rose Mallow in the United Kingdom and St. Joseph’s Rod in Italy. It’s a deciduous shrub native to Asia and the name comes from Palestinian Valley named Sharon.

We have white, pink and purple Rose of Sharon bushes

 Rose of Sharon blooms most of our summer. It’s beautiful, healthy and it’s a perennial! PERFECT addition to your yard and health. 

Rose of Sharon attracts Humming Birds, Honey Bees and Bumble Bees

 Rose of Sharon attracts Humming Birds, Honey Bees and Bumble Bees- food for your bees

The Bee is covered! I love it!

The Bee is covered! I love it!

Kept in water until dinner

Kept in water until dinner

Rose of Sharon makes colorful, nutritious and yummy salad

 Rose of Sharon makes colorful, nutritious and yummy salad- who wouldn’t want to eat this? The roses have a mild flavor, doesn’t taste medicinal

Dehydrate for winter tea

 Dehydrate for winter tea

1 cup of Rose of Sharon pressed down,  add  2 cups of shimmering water and let steep for 40 mins

 1 cup of Rose of Sharon pressed down, add 2 cups of shimmering water and let steep for 40 mins


Take roses out of water and gently squeeze- Rose of Sharon medicinal water

Take roses out of water and gently squeeze- Rose of Sharon medicinal water

Omelet with chopped Rose of Sharon buds and chopped Rose of Sharon leaves. Organic, homegrown tomatoes are superior to anything you get in the store and chopped fresh herbs

 Pizza- Crust is egg, chopped Rose of Sharon buds, chopped Rose of Sharon leaves. Organic, homegrown tomatoes, fresh herbs

Omlete with raw cheese

 Omlete with raw cheese and rose of Sharon

Bone Broth with Rose of Sharon added to broth. Rose of Sharon also is a thickener

 Bone Broth with Rose of Sharon added to broth. Rose of Sharon also is a thickener

Fermenting Rose of Sharon- fermented soft items must be eaten within 30 days

 Fermenting Rose of Sharon- fermented soft items must be eaten within 30 days

Opened blossom makes a great dip holder. This one holds homemade yogurt with raw honey and cinnamon to be used today with our homegrown blackberries, raspberries. . .

 Opened blossom makes a great dip holder. This one holds homemade yogurt with raw honey and cinnamon to be used today with our homegrown blackberries, raspberries. . .


Rose of Sharon buds chopped thin make excellent decoration on cakes

Rose of Sharon buds chopped thin make excellent decoration on cakes.  Frosting was colored with our raspberries, crushed. The cupcakes are still warm, hence the frosting drooling over the side. Rose of Sharon is so mild, it doesn’t interrupt flavor

Hazelnut Sweet Potato Flatbread

Flatbread stuffed with: Smoked wild salmon, whipped avocado, red onion and organic green

Flatbread stuffed with: Smoked wild salmon, whipped avocado, red onion and organic green

Organic Sweet Potato Flatbread

A delicious paleo flatbread that taste like heaven.You would never know it’s healthy!  Every ingredient is packed with life-giving nutrients. This recipe makes 4 sandwiches, 8 flat breads. You’ll probably want to double it!hazelnut flour


3 tabs Hazelnut flour or substitute w/Coconut flour  or almond (Hazelnuts contains phytopchemicals, including proanthocyanidins, quercetin and kaempherol. These proanthocyanidins belong to a group called the flavonoids. Flavonoids support brain health, improve circulation and reduce symptoms associated with allergies)

1 envelope of  Knox gelatin (largely composed of the amino acids glycine and proline- anti inflammatory)

6 tbsp baked sweet potato, mashed (one of the most nutritious foods in the vegetable kingdom, loaded w/carotenoids, calcium, b-12, potassium, vitamins A and C…) 

2 tbsp real butter (abundant in vitamins, minerals, healthy fatty acids, perfect balance of omega-3 and 6

2 pastured eggs, lightly beaten  (said to be the world’s healthiest food)

1/2 teaspoon sea salt (contains many essential trace minerals our bodies need to be healthy)

  1. Bake sweet potatoHeat oven to 400° F. Pierce sweet potato with the tines of a fork. Place  sweet potato on a cookie sheet. Bake until tender, about 45 minutes. Mash 6 tablespoons of the sweet potato.
  2. Mix all ingredients in bowl, except gelatin. Add gelatin last, stir well-until smooth.
  3. Put sheet of parchment paper on baking sheet. Spoon dough into oblong rounds 1/4 inch thick and smooth out.IMG_0001
  4. Bake in preheated 400 degree oven for 15 minutes. Remove pan from oven and peel flatbread from paper.  Make second batch of flatbread. 

    Baked flatbread

    Baked flatbread

Layer your flatbread with your favorite sandwich filling. 

Today’s flatbread is layered with whipped avocado’s, smoked salmon, organic greens, tomato and red onion. Served with a colorful organic salad.

Other times I’ve filled them with organic chicken salad or bacon, lettuce and tomato. . .

Flatbread stuffed with: Smoked wild salmon, whipped avocado, red onion and organic green

Flatbread stuffed with: Smoked wild salmon, whipped avocado, red onion and organic green

Winner from last drawing is Tami who posted her comment 2015/03/17 at 9:10 AM! email me your address!

A Proverbs 31 Woman Provides Food for her Family

Vinegar in waiting for the chive blossoms

Vinegar in waiting for the chive blossoms


Proverbs 31: 10-31

A wife of noble character who can find?
She is worth far more than rubies. Her husband has full confidence in her and lacks nothing of value.

 She brings him good, not harm, all the days of her life.

 She selects wool and flax and works with eager hands.

She is like the merchant ships, bringing her food from afar.

 She gets up while it is still night;

she provides food for her family
and portions for her female servants.

She considers a field and buys it; out of her earnings she plants a vineyard.

She sets about her work vigorously; her arms are strong for her tasks.

 She sees that her trading is profitable, and her lamp does not go out at night.

In her hand she holds the distaff and grasps the spindle with her fingers.

She opens her arms to the poor and extends her hands to the needy.

When it snows, she has no fear for her household;  for all of them are clothed in scarlet.

She makes coverings for her bed;  she is clothed in fine linen and purple.

Her husband is respected at the city gate, where he takes his seat among the elders of the land.

She makes linen garments and sells them, and supplies the merchants with sashes.

 She is clothed with strength and dignity; she can laugh at the days to come.

 She speaks with wisdom, and faithful instruction is on her tongue.

She watches over the affairs of her household  and does not eat the bread of idleness.

Her children arise and call her blessed; her husband also, and he praises her:

 “Many women do noble things, but you surpass them all.”

 Charm is deceptive, and beauty is fleeting; but a woman who fears the Lord is to be praised.

Honor her for all that her hands have done,and let her works bring her praise at the city gate.

A Proverbs 31 woman provides food for her household. She plans in advance and works for the good of her home.

Chives grow like weeds, the blossoms only bloom in the spring but then you have chives all summer, fall and  winter.
Chive blossoms make beautiful flower arrangements, taste delicious chopped in salads or steeped in vinegar and supply us with vitamin C. Blossoms steeped in vinegar for a week or two give a gentle taste of onion with a beautiful pink color.

Gently wash organic chive blossoms to remove dirt and bugs. Let dry. Pour your favorite vinegar into a jar, then add chive blossoms. Let steep for a week or two in cool dark place. Wha-la- Chive blossom vinegar!Use in homemade salad dressings, serve salads with oil and chive vinegar on side, sprinkle over fried fish, sautéed kale or dandelion greens. . .!photo


Add cleaned chopped chive blossoms to your favorite vinegar and steep in cool dark place for a week or two

Add cleaned chopped chive blossoms to your favorite vinegar and steep in cool dark place for a week or two

Winner from last weeks drawing is Kelly Wolff!  Please contact me about getting your gift! 

Are You Physically Empowered? Your pH Level Tells it All



watermelonTo live an Empowered Life- you must take care of your spirit, soul and body. If we live a holy life honoring God with our whole heart yet  forget to fuel our body (temple of Holy Spirit) with premium fuel- we suffer. I want to run this race to win (I Corinthians 9:24)the prize like an Olympic gold medalist.  To do this I’ve got to be intentional about how I fuel my body.

God designed everything to be in perfect order, our bodies included. He designed us to be kept at a delicate pH balance of 7.365, and our internal temperature at 98.6. Every cell, organ and bodily function are dependent on those being kept in that order. When they aren’t, our bodies start to degenerate; suffer pain, age prematurely, gain excess weight, get cancer, heart disease, diabetes. . .  So, the key  to keep our body running at optimum levels just like God designed is to keep our body at the pH and temperature He designed us for.

The pH scale goes from 1-14 – 7 being neutral. Anything below 7 is acid, and anything above 7 is base or alkaline.

As you know a fish aquarium must be kept at proper pH or the fish die. A swimming pool has to be kept at a proper pH so bacteria can’t grow. Your body must be kept at proper pH level or your body degenerates and suffers disease.   What we eat and drink helps keep our body at the optimum pH level. Sleep, rest, stress and exercise also contribute to our pH level.

How we live and what we eat will determine how we run the race before us. To make healthy food choices we need to look at the pH level of the food we eat. We need to choose a balance of healthy foods. Sometimes even when eating healthy our pH level is still acid. We need to monitor our pH level until we are in the optimum range every day. The only way to know what our pH level is, is to buy a pH tester and test through out the day. You’ll be shocked at how much raw fruit and vegetables you need to eat to maintain your level.

Every pH food chart you look at online ranks foods a little differently. It categorizes foods from most alkaline to most acid. On one site you’ll see a food ranked low alkaline and another it is low acid. The reason for discrepancy  is; all foods are grown in different soils with different nutrient levels. Take for instance a home grown tomato, ours planted in fertile organic soil produces a fruit that doesn’t even resemble the flavor, texture or nutrition of the ones in the grocery store. Some charts say a tomato is alkaline some say low acid- you get the point. Eat as organic and homegrown as you can for optimum nutrition.

pH test strips- can be bought at any health food store

pH test strips- can be bought at any health food store

Most Americans are overly acid.  The standard American diet is acid forming food;  processed breads, deserts, soda’s, pasta, sugar, beer, fast food, lack of rest and an overload of stress.

An Empowered life runs at the optimum pH level of 7.365 so that we can run and not be weary. God gives each of us talents to use for His glory. Are you living up to the high calling of God in Christ Jesus in your life? Or is your health getting in the way? Come on- let’s run this race! I struggle too, I love coffee and junk as much as you do- but I can’t let it rule me. In order to have my French pressed organic coffee in the morning I have to eat a huge bowl of fruit to off set the acid. If that doesn’t work, I may need more rest.

This was my breakfast today. I did add a tablespoon of Greek yogurt and a cup of coffee(acid) 3/4 alkaline 1/4 acid

This was my breakfast today. I did add a tablespoon of Greek yogurt and a cup of coffee(acid) 3/4 alkaline 1/4 acid

To eat healthy we need a balance of alkaline and healthy acids. The majority of our food needs to be alkaline.  Let’s try to make 3/4 of our plate alkaline and 1/4 healthy acid.

Alkaline foods- this is by far exhaustive










Raw spinach






Bell peppers














Green beans






Sweet potato






Fresh corn





Potato skin





Coconut oil

Avocado oil

Olive oil

Flax oil

Cod liver oil

Almond oil

Sprouted grains

Lemon water

Green tea


Apple cider vinegar

Raw honey

Maple syrup

Raw sugar

Raw goat milk

Goat cheese, whey

Wild rice


Acid foods- this is by far exhaustive

Processed honey

White sugar

Brown sugar


White flour

White rice

Brown rice



Wheat bread

Kidney beans

Pinto beans

Lima beans

Navy beans







Processed food



Raw cow milk

Cottage cheese


Ice cream





Venison – lowest acid

Fish- cold water, lowest acid

Equal, Nutrasweet,sweet ‘N Low-highest acid


Soft drinks

Lack of sleep


Watermelon Rind Pickles- Fermented (Highest Alkaline)

1 rind from an organic watermelon- Wash watermelon. Eat or drink the pink part- also nutritious. Chop the rind into 1 inch pieces and put inside large jar

2 tablespoons Sea Salt

2 tablespoons whey (if you don’t have this just add an additional tablespoon of salt to the above measurement)

1 quart water- Add salt and whey to the water and stir, then pour on top of rind in jar. Cover.

Let sit in 72-80 degrees for three days then put in refrigerator. It may need to be burped to release air once in a while on counter.

Watermelon rind contains a compound known as citrulline, according to a study published in the June 2005 issue of the “Journal of Chromatography.” Citrulline might serve up a range of medicinal benefits. Evidence in the March 2011 edition of the “Journal of the Science of Food and Agriculture” suggests that the citrulline in watermelon rinds gives it antioxidant effects that protect you from free-radical damage. Additionally, citrulline converts to arginine, an amino acid vital to the heart, circulatory system and immune system. Nutritional facts about watermelon

Salmon puffs with sweet potato and alkaline salad-3/4 of the plate is alkaline-1/4 is healthy acid

Dilled Salmon Puffs with sweet potato and alkaline salad (fermented lemon peel, cantaloupe apple, dates, spinach, lettuce, beets, flax oil)-3/4 of the plate is alkaline-1/4 is healthy acid

Dilled Salmon Puff’s w/ Avocado

8 oz. can of wild salmon- crush bones and keep for calcium or toss bones out
1 avocado- peel, pit and mash avocado
1 beaten egg
1/3 cup fresh dill, shopped
salt to taste
Mix all ingredients in bowl. Grease muffin pan and fill each 1/2 full. Bake in 375 degree oven for 20 min’s or until done.
Serve with a alkaline filled salad on the side and baked sweet potato. We put fermented lemon peels on every salad. Lemon is in the top seven high alkaline foods.

An alkaline desert or on the go food

An alkaline desert or on the go food

Banana Bread- Lowest Alkaline

6 eggs
1/3 cup coconut milk- I crack a coconut open and use fresh. You can use  canned
1/4 cup maple syrup
1 tsp. organic vanilla
8 tablespoons coconut oil, melted (or butter)
3/4 cup coconut flour
1/2 cup almond flour (I used walnut this time)
2 tsps. baking powder
1/2 tsp. sea salt
1 cup ripe banana’s, mashed
Mix all ingredient s well. Pour into muffin pan or loaf pan. Bake in preheated 350 degree oven for 25-50 mins. Depends on if you’re making muffins or loaf and what you’re baking in glass, metal or ceramic.
Cool for 10 min’s before inverting.
Spaghetti squash and meatballs w/ alkaline salad- 3/4 of plate is alkaline 1/4 healthy acid

Spaghetti squash and meatballs w/ alkaline salad- 3/4 of plate is alkaline 1/4 healthy acid- salad has fermented lemons on it, parsley, spinach, tomatoes, kale and cucumber w/ olive oil

Spaghetti Squash and Meatballs

1 spaghetti squash (alkaline)
Tomato sauce (lowest alkaline)
Olive oil(alkaline)
Raw goat cheese- shredded(alkaline)
1 lb. venison (lowest acid)
 1. Prepare spaghetti squash. Cut squash  in half, take seeds and stringy part out, baste with oil and bake for 50 mins in 450 degree oven. When done,  scrape inside of squash out with a large spoon. Looks like spaghetti! Toss salt and olive oil  to taste.
2. Prepare tomato sauce. Sauté one chopped onion and 4 diced garlic cloves in 2 tablespoons olive oil until done. Add 12 oz. fire roasted crushed tomatoes, chopped fresh rosemary and chopped thyme to taste into sautéed onions and garlic. Stir and simmer.
3. Prepare goat cheese- shred finely  or use crumbled
4. Prepare meatballs- in a bowl, add raw venison or hamburger, one beaten egg, 1/3 cup finely diced onions and salt to taste. Form into balls. Heat 3 tablespoons olive oil in frying pan. Add the meatballs to the hot oil. Fry until slightly browned on one side then flip to next side . Brown on that side and then continue cooking till done.
Put a serving of spaghetti squash on each plate, top with tomato sauce, a couple meatballs, more sauce then with goat cheese.
A cup of green matcha tea is delicious- I add a little frothed raw goat milk- Green tea is very alkaline and goat milk is low alkaline. I could add a little raw honey to this and it would still be alkaline

A cup of green matcha tea is delicious- I add a little frothed raw goat milk- Green tea is very alkaline and goat milk is low alkaline. I could add a little raw honey to this and it would still be alkaline

Fresh orange juice- drink immediately after juicing for optimal enzymes

Fresh orange juice- drink immediately after juicing for optimal enzymes- Alkaline

Winner of last weeks drawing for the books and Target gift card is Tina who posted at 2014/03/12 at 1:07 PM! Yay! Tina email me your address!!

Health Benefits of Lemon Peel

15 Sliced lemons in jar

15 Sliced lemons in jar

Lemon peel is one of the most amazing healing foods in the world. It is said to be an effective remedy in treating arteriosclerosis. It is believed to be the richest source of vitamin P.  Lemon peel also is said to help to regulate high blood pressure, fight cancer, shrink tumors, cysts. . .it can help with depression, fungal and bacterial infections and reduce cholesterol levels due to the polyphenol flavonoids.

Dale and I are eating lemon peel chopped in our salads, it’s delicious. I add it to yummy quinoa and rice salads. I have the best Moroccan Chicken dish ever, that I use lemon peel in as well.

Lemon peel benefits are endless, add them to anything and everything! Included- treatment for kidney stones! Hence this blog post, we’re eating them twice a day now!

Here are just a few summaries of articles on the benefits of lemon peel.

Encyclopedia of Healing Foods:

Lemon peel consists of two layers: the outermost layer (“zest”), which contains essential oils (6 percent) that are composed mostly of limonene (90 percent) and citral (5 percent), plus a small amount of cintronellal, alphaterpineol, linayl, and geranyl acetate. The inner layer contains no essential oil but instead houses a variety of bitter flavone glycosides and coumarin derivatives. Lemons are an excellent source of vitamin C. In addition, they are a good source of vitamin B6, potassium, folic acid, flavonoids, and the important phytochemical limonene. The phytochemical limonene, which is extracted from lemons, is currently being used in clinical trials to dissolve gallstones and is showing extremely promising anticancer activities.
Article on the medicinal use of citrus issued by the University of Florida’s Institute of Food and Agricultural Sciences noted that:

Recent research has focused on the biological activity of compounds found in citrus species, including compounds called flavanoids, carotenoids and limonoids, especially in terms of their effects on citrus palatability and anti-cancer activity. Citrus flavonoids have potential antioxidant (prevents aging), anti-cancer, antiviral, anti-inflammatory activities, effects on capillarity, and cholesterol-lowering ability. The principal carotenoids in pink grapefruit are lycopene and beta-carotene. Lycopene-containing fruits and vegetables have been shown to contribute to a significant reduction in prostate and mammary cancer risk. Recent studies have further shown that limonoids inhibit the development of cancer in laboratory animals and in human breast cancer cells as well as reducing cholesterol. Researchers have also suggested that, if ingested, limonoids may not be absorbed in the large intestine, and therefore could be distributed throughout the body, with beneficial effects.

Likewise, from University of California Davis on “The Potential of Citrus Limonoids as Anticancer Agents” observed that:

Vitamin C and flavonoids are antioxidants, substances that neutralize active oxygen species which can damage body cells and contribute to chronic diseases including cancer. Carotenoids, colored pigments in fruits and vegetables such as beta-carotene, lycopene, and lutein, also provide some antioxidant protection, but have other beneficial actions involving cell growth and vision. Folate is a B vitamin that is needed for the synthesis of DNA, and therefore is important for the integrity of genetic material in cells and the healthy growth of tissues. Recent information indicates that mild folate deficiency alters the structure of DNA in a way that may decrease the expression of tumor suppressor proteins. A survey of food folate sources showed that orange juice is the largest contributor to the food folate intake in the U.S. population. Recent research suggests that U.S. consumers may be getting another health benefit from orange juice and other citrus products — phytochemicals called limonoids — which appear to possess substantial anticancer activity.

A  2004 ScienceDaily  article reported on similar research:

Research by Texas Agriculture Experiment Station scientists has shown that citrus compounds called limonoids targeted and stopped neuroblastoma cells in the lab. They now hope to learn the reasons for the stop-action behavior and eventually try the citrus concoction in humans. Neuroblastomas account for about 10 percent of all cancer in children, Harris said, and is usually a solid tumor in the neck, chest, spinal cord or adrenal gland. The finding in citrus is promising not only for its potential to arrest cancer, but because limonoids induce no sideaffects, according to Dr. Ed Harris, Experiment Station biochemist who collaborated on the study with Dr. Bhimu Patil, a plant physiologist at the Texas A&M University-Kingsville Citrus Center in Weslaco. “Limonoids are naturally occurring compounds,” Harris said. “Unlike other anti-cancer drugs that are toxic, limonoids apparently do not hurt a person. That’s the beautiful potential.” Patil calls citrus fruit “a vast reservoir of anti-carcinogens.” As a plant physiologist, he has succeeded in isolating and purifying a number of limonoids from citrus so that the biochemists could evaluate and compare their anti-cancer abilities at the molecular level. “Limonoids are unique to citrus,” Patil said. “They are not present in any other fruits or vegetables. My goal is to find the direct benefits of citrus on human health.”
lactofermented_lemon_sharonglasgowcom (17)I ferment my lemons before consuming, it’s easier on digestion. Click here for recipe.

Eating Your Weeds- Milk Thistle for Your Liver

Butterflies enjoying Milk Thistle next to barn

Butterflies enjoying Milk Thistle next to barn

Jonathan is doing well. Would you continue to pray? He needs our prayers. Thank you!! After walking the halls of  the hospital  and seeing all the sick people it makes you want to be healthy, doesn’t it! Hence, this post on Milk Thistle.

Milk Thistle is growing all over our property. For years I thought they were a pain and to some extent they are if you touch the thorns. They’re weeds that literally grow like wild here in VA.  Our cows and sheep wouldn’t eat them, nor our goats! Finally I did some research and found that God was saving them for us. The above ground parts and seeds are medicinal.

The seeds most often are used for liver and gallbladder disorders.

Some people use milk thistle for diabetes, diseases of the spleen, prostate, cancer, depression and, uterus. It is also used for allergy symptoms. They also have antioxidant and anti-inflammatory properties.

In foods, milk thistle leaves (cooked)and flowers are eaten as a vegetable for salads and a substitute for spinach. The seeds can be used to make coffee substitute and tea.

I’m using my Milk Thistle seeds raw on salads, in our smoothies and in our oatmeal. Having a healthy liver is vital for our health. Here are just a few things the liver does:
*Controls the production and removal of cholesterol
*Makes clotting factors
*Produces immune factors such as gamma gobulin
*Creates bile to help digest food and absorb nutrients
*Helps to clear the body of waste, toxins, and drugs
*Helps to maintain blood pressure
*Helps to support the liver’s ability to regenerate damaged tissue
*Reduces inflammation of the liver and gallbladder
*Improves digestion by stimulating bile production
*Helps to detoxify the liver from poisons
*Provides the body with antioxidants
*Helps to treat cirrhosis of the liver, jaundice, and chronic hepatitis.

Milk Thistle is a super nutrient for liver health. For more info on Milk Thistle read these links:

“Do you not know that your body is a temple of the Holy Spirit who is in you, whom you have from God, and that you are not your own? For you have been bought with a price: therefore glorify God in your body.” I Cor. 6:19-20

Chop the tops off the milk thistle plant-wear gloves

Chop the tops off the milk thistle plant-wear gloves

milk thistle 6

Let the tops dry for a week in a dry place

Pull the purple top out and you'll find this fluffy stuff with seeds on the ends

Pull the purple top out and you’ll find this fluffy stuff with seeds on the ends

I held the fluffy part and with one gentle tug the seeds came off easy. If you do a bunch you can shake the heads in a big bag and the seeds will drop to the bottom of the bag.

I held the fluffy part and with one gentle tug the seeds came off easy. If you do a bunch you can shake the heads in a big bag and the seeds will drop to the bottom of the bag.

We eat the seeds on our salad, in our smoothies and in our oatmeal

We eat the seeds on our salad, in our smoothies and in our oatmeal


milk thistle4

milk thistle 3

Elderberry Elixir- Flu and Virus Remedy

Elderberry Elixer

Elderberry elixir

Elderberry is prolific on the Glasgow Farm. Our honey bees were in bee heaven early this summer with all the  Elderberry blossoms. Elderberry is famous for it’s ability to treat flu and virus symptoms.  This was my first year to make my very own Elderberry elixir. For years I had read how Elderberry  trumps Tamilfu for flu and virus remedy ability, so I decided to make a batch! It is so like God to put the very remedies we need in close proximity to us.

1 Corinthians 6:19-20
“Do you not know that your body is a temple of the Holy Spirit who is in you, whom you have from God, and that you are not your own? For you have been bought with a price: therefore glorify God in your body.”

Elderberry Elixir Recipe
Two pint canning jar (or other glass jar that seals well)
Two cups washed ripe elderberries (it took an hour to pick the ripe one’s from the unripe!)
Two cups of high quality brandy
One cup of raw honey
Pour all ingredients into mixing bowl together and stir well. Pour into sterilized pint-sized jars. Secure top on and shake carefully. Let sit in cool dark place for four to six weeks. Strain well, reserving liquid and store in airtight jar in cool, dark place. You don’t have to strain if you don’t want. Shake  before using. Store in small tincture bottles if you have any. The elderberry tincture (elixir) will last a year or more. This is the first year I have made it! The remedy goes back to Hippocrates.

Take a teaspoon every three hours at onset of flu or virus. You can put a teaspoon into a cup of water and drink as well.  Take until well! If you’ve come into contact with someone with the flu or virus I suggest to take 3 or 4 times a day.
Of course- rest and eat chicken soup along with your Elderberry elixir!

“Elderberries have been a folk remedy for centuries. Elderberry is used for its antioxidant activity, to lower cholesterol, to improve vision, to boost the immune system, to improve heart health and for coughs, colds, flu, bacterial and viral infections and tonsilitis. Bioflavonoids and other proteins in the juice destroy the ability of cold and flu viruses to infect a cell. People with the flu who took elderberry juice reported less severe symptoms and felt better much faster than those who did not. Elderberry juice was used to treat a flu epidemic in Panama in 1951.”

Make sure you don’t eat unripe elderberries, the stem or leaves. They can make you very sick.

A Elderberry bunch- the unripe ones and the stems are dangerous to eat. Only use the ripe berries, the black ones

An Elderberry bunch- the unripe ones and the stems are dangerous to eat. Only use the ripe berries, the black ones

Unripe elderberries, in addition to the plant’s leaves, twigs, stems and roots, contain traces of cyanide- So be careful!

Elderberry Elixier ingredients: Raw honey, good quality brandy and Elderberries

Elderberry elixir ingredients: Raw honey, good quality brandy and ripe Elderberries

Pour all ingredients into mixing bowl

Pour all ingredients into mixing bowl


Stir elderberries, brandy and honey

Stir elderberries, brandy and honey together

Pour into pint sized jars-this recipe fit into 2 pint jars

Pour into clean pint-sized jars-this recipe fit into 2 pint jars


Elderberry Elixier

Elderberry elixir


Elderberry_hay_baler_field_DG_Hartwood_VA_8813 (17)

Elderberry elixir Secure top on and let sit for 4-6 weeks. You can strain out the berries at that point or let them stay and get stronger.

Elderberry_Hartwood_VA_DG_8313 (2)


You can order  Elderberry bushes from


Elderberry tree/bush grew up  through our baler

Elderberry tree/bush grew up through our Baler they would take over our field if we let them!


Elderberry bush hanging over bunny

Elderberry bush hanging over bunny

Mulberry Harvesting-10 Ideas of What to do With Mulberries


We have five Mulberry trees on the farm.

We have five Mulberry trees on the farm.

Who doesn’t love-making memories or recounting old ones? This past weekend 200 people came to our farm to enjoy family and friends. Dale and I had harvested mulberries the day they got here. Buckets and buckets  were waiting to be processed in my kitchen. My first thought was, I need to get this cleared out of here before all our company comes. But then they arrived before I could get to them and the mulberries became the focus of the night.

Many older people who strolled through the kitchen  mentioned the memories of seeing piles of harvest in their grandparents kitchens when they were growing up. They would bring the younger people aside and tell tales of their families mulberry picking and how incredulous it was! Even people who had no memories of mulberries were mesmerized by the mountains of produce in our kitchen. It must be something innate in mankind to feel the pleasure of a bountiful harvest.  I processed the mulberries that night and many who came through said they would never forget the wonderful memory made in our kitchen.

Mulberries are rather mild in flavor, but chock full of nutrients. God planted our Mulberry trees Himself, He knew we would need them. I’ve put up three bushels so far and we’ve only harvested for 2 days! That’s almost 30 gallons! Thank You Lord, You are our Provider!

Ideas for Mulberries:

1. Make a mulberry pie. Find your favorite blackberry pie recipe and substitute mulberries for the blackberries. Just remember–they’re not as sweet.

2. Make a mulberry cobbler. 1 cup of baking flour (I use Pamela’s baking mix it’s gluten free. You can use self rising flour), 1 cup organic sugar, 3/4 cup milk (I use raw), 2 teaspoons vanilla and 1 stick of butter. Melt butter in bottom of baking dish. Mix flour, sugar, milk and vanilla together then spread on top of melted butter. Mix 2 cups of mulberries in 1/3 cup of sugar- heat to melt sugar.  Pour on top of flour mixture in baking dish. Bake for 35-40 minutes in 375 oven–or until done (won’t wiggle when you shake it). Serve with homemade ice cream! Eat on front porch with family and friends. This is truly delicious!

Mulberry Cobbler

Mulberry Cobbler- I ran out of organic sugar so I used 1/2 organic brown sugar in this cobbler- hence the darker color

3. Make mulberry pancakes. Use my pancake recipe, add mulberries to the mix and top with whipped cream and berries on top.YUMMMMY !

4. Make mulberry smoothie. 1 cup of yogurt, 1/3 cup crushed or juiced mulberries, 1 tablespoon coconut oil, 1 tsps. raw honey and 1/2 tsps. organic vanilla- you can add nuts or flax seeds if you eat with a spoon.

5. Make oatmeal with mulberries. After my oatmeal is ready I add butter, honey, raw milk and a handful of frozen mulberries to the top. YUM!

6. Make mulberry granola.  4 cups walnuts, ½  teaspoon celtic sea salt, ½ cup water, 4  dates pitted and chopped, 5 dried apricots  chopped, ½ cup dried mulberries, 1 teaspoon cinnamon

7. Make your favorite salad and pour fresh or dehydrated mulberries on top.

Dehydrating mulberries in dehydrator

Dehydrating mulberries in dehydrator

8. Make homemade mulberry ice cream. I use 4 cups of raw milk, 1 cup organic sugar, 5 organic and free range egg yolks and 2 tsps. vanilla. Mix all and let sit in fridge for an hour or so. Pour into ice cream maker–use your directions for how long to process. Mine takes 25 minutes. In the last five minutes I add 1/2 cup of crushed mulberries. When I serve the ice cream I add more berries to top!

9. Mulberry Sorbet

Mulberry Sorbert- Super Hero Food

Mulberry Sorbert- Super Hero Food

10. Make mulberry muffins. Use your favorite recipe and substitute mulberries for any fruit called for in recipe.


Unripe Mulberries

Make sure you don’t use the unripe ones, unless of course you’re in need of a laxative! After you harvest mulberries they deteriorate quickly. They’ll stay good for a couple of days, they keep longer in the fridge.

“Mulberries are very high in antioxidants, which help the body cleanse damaged cells which lead to many complications. They also contain large amounts of vitamin C as well as Vitamin K, Vitamin A, Vitamin E, really high levels of Iron, and Dietary Fiber which all help to give the body and mind incredible energy to live happy and healthy lives! They are also high in minerals like potassium, manganese, and magnesium and contain the B vitamins, B6, Niacin, Riboflavin, and Folic Acid.

Mulberries contain flavinoids and phyto-nutrients and are extremely high in anthocyanins which help to fight against cancer as well as reduce aging and neurological diseases, inflammation, diabetes, and bacterial infections. The berries also contain resveratrol, a powerful blood flow increasing antioxidant which you have probably heard promoted through the wine industry as their new claim to fame. Resveratrol is a powerful healer for many conditions such as aging diseases, inflammation, and a number one go to as part of an herbal protocol for the treatment of lymes disease.” Nutrition facts from

The Mulberry tree is directly behind everyone

The Mulberry tree is directly behind everyone

Dale harvested 30 gallons of mulberries  in two days! 4 hours of labor. There's a ton left to harvest!

Dale harvested 30 gallons of mulberries in two days! 4 hours of labor. There’s a ton left to harvest! He puts a sheet on the ground below the branches and then shakes the branches. The ripe ones gently fall onto the sheet. Easier than picking blackberries amongst thorns and poison ivy!

Mulberries make a great all natural dye for clothes!

Mulberries make a great all natural dye for clothes and fingernails!

Mulberry smoothie! Homemade plain yogurt, raw honey, mulberries and a little  organic vanilla-YUM!

Mulberry smoothie! Homemade plain yogurt, raw honey, mulberries and a little organic vanilla-YUM! We eat them on our salads too! Dehydrate, freeze or can the berries for preservation!

Making memories

And He said to them, “The harvest is plentiful, but the laborers are few. Therefore pray earnestly to the Lord of the harvest to send out laborers into His harvest. Luke 10:2

Every time we have a bountiful harvest, I think of that verse and it convicts me of God’s harvest!  People are ripe for hearing the Good News of Jesus, we just need to do it! “For God so loved the world that He gave His only Son, that whosoever believes in Him, Shall not perish- but have eternal life.” John 3:16

Eating Weeds for Your Health-Dandelion Fritters & Sautéed Dandelion Greens

Beloved, I pray that in all respects you may prosper and be in good health, just as your soul prospers.  3 John 1:2

Beloved, I pray that in all respects you may prosper and be in good health, just as your soul prospers.
3 John 1:2

I started the week off by making Dandelion Fritters! Yep, with the weeds from our yard.  Dandelions are the most amazing plant ever and just to think people spray killer on them in their yards. Don’t use yours if you’ve sprayed them!! The flowers, the greens and the roots are all medicinal. The flowers  taste a lot like zucchini blossoms, if you’ve ever had those. They’re addicting with your favorite dressing or with honey!

Dandelions are SO good for you; for liver disorders, diabetes, acne, cancer, anemia, for your  bone health, helps in weight loss and the list goes on. . . Read the benefits here! The juice inside the steam of the flower is used for warts, age spots on skin and other skin aliments.  1 cup of dandelion provides vitamin A (186% RDA) and vitamin C (21% RDA)! One cup of chopped dandelion greens are  good sources of vitamins B1, B2, B6, vitamin E  and especially abundant in vitamin K (357% RDA)!

Dandelion Fritters

A bunch of cleaned dandelion flowers—only use clean and organic, meaning no pesticides.

1 egg, beaten

1/3 cup of cornstarch-organic if possible

¼ cup of flour-(I use GF flour)

½ cup of water

Oil for sauteing

Salt and pepper to taste.

Mix egg, cornstarch, flour, water and salt together. Let sit for 10 min-gets thicker. Then dip dandelion flower’s into the batter. Drop on to hot greased skillet. Cook on medium high for 3-4 minutes and flip. Flatten down with spatula and cook for another 3-4 minutes until slightly browned and becomes soft inside.

Dandelion Greens w/ Walnuts and Blue Cheese- (The greens are on the bitter side. Go easy when you first start eating and build up your amount- they are a powerhouse)

Bunch of washed Dandelion greens- in the spring time they are the best, tender— I use all summer

2-3 garlic cloves minced

¼ cup of olive oil or grape seed oil, plus 2 tablespoons

Balsamic vinegar spray

4 ounce crumbled blue cheese—I used my homemade goat feta

Chopped walnuts

Chopped dates

In skillet, saute garlic in a tablespoon of oil. Add dandelion greens and additional 2 tablespoons of oil, cook until they wilt- just a minute or so. Transfer to serving dish. Spray balsamic vinegar over the greens, sprinkle with chopped nuts, blue cheese, chopped dates and salt if you want.

Beloved, I pray that in all respects you may prosper and be in good health, just as your soul prospers. 3 John 1:2

One of many dandelion plants

One of our many dandelion plants


 Dip dandelions into batter and then onto a very hot greased skillet. Fry for 3-4 minutes on medium high then flip and flatten just a little with spaula

Dip dandelions into batter and then onto a very hot greased skillet. Fry for 3-4 minutes on medium high then flip and flatten just a little with


 Flipped and flattened

Flipped and flattened

YUMMY Dandelion Fritters!! dip in your favorite sauce (mine was curds with garlic and seasonings) or honey. HONEY is DELICIOUS with it!

YUMMY Dandelion Fritters!! dip in your favorite sauce (mine was curds with garlic and seasonings) or honey. HONEY is DELICIOUS with it!

caley,easter, wedding invitations, dandelion recipe 064

Saute with garlic in oil

Saute with garlic in oil

Yummy and healthy

Yummy and healthy

Dandelion Blossom Syrup

Dandelion Blossom Syrup

Easter with family!

Valentine’s Day Goodies

Valentine’  Day Goodies- Glazed sugar cookies,Chocolate Bottom Macaroons and Meringue Cookies

This year for Valentine’s Day make your own decadent sweets that say, “I love you.”

Valentine Sugar Cookies, I used organic sugar and the glaze is made from organic powdered sugar, organic corn syrup, and all-natural color.

The Macaroons are made with almond flour, organic egg whites, and organic powdered sugar with organic dark chocolate on the bottoms.

The Meringues are made with organic egg whites and organic powdered sugar.




The Healing Recipe- Chicken Soup

The Healing Recipe-Chicken Soup

The Healing Recipe– Chicken Soup

Soups and stocks made from the bones of chicken, fish, lamb, venison or beef contain minerals, gelatin, cartilage, collagen and electrolytes to help heal and give life.  For centuries it has been used to heal people. It’s been called Jewish Penicillin.  However, the tradition or art of making soup healthy has generally been lost. Two key factors to making it a super food; length of time cooked and organic ingredients.

Every ingredient listed in this recipe is vital for your health. Pour all in a large pot, simmer for many hours- and you’ve got a powerhouse all in one stock pot.  Soup or stock made the right way can help reduce inflammation, reduce joint pain, strengthen your immune system, repair intestinal wall from effects of IBS, Celiac and Crohn’s disease, be an antibiotic overuse and so much more.

If you want to be healthy eat this chicken soup.  If you want to boost your immune system- eat this soup.  If you need to bring a meal to a sick family- make this soup. If you want your house to smell heavenly- make this soup.  If you’ve had a lot of health issues for a long season- eat at least one serving of this once a day, every day, and enjoy!

The Healing Recipe- Chicken Soup

2 1/2 gallons filtered cold water- (You can lessen this if your pot isn’t big enough)

1 tablespoon apple cider vinegar

4-6 tablespoons organic extra virgin coconut oil

1 medium organic, free range or kosher whole chicken

5 organic carrots, peeled and sliced

6 stalks organic celery, sliced

2-4 organic zucchini, sliced

2 large or 3 medium organic onions, diced

2 heaping tablespoons of grated ginger( buy in jar or fresh and grate)

5 cloves garlic, diced or minced (less if garlic bothers you more if you love garlic)

2-4 tablespoons high mineral Celtic sea salt

1 large can of organic fire roasted crushed tomatoes

2 cups of uncooked organic brown rice

1 large bunch organic parsley

*curds- see below

Every ingredient is vital in this recipe, except for the crushed tomatoes and rice. Those two are the only ingredients that can be left out. If you leave them out it will lack in flavor and filling, but it will be healthier to your body. For a very sick person you must not add tomatoes and rice.  This recipe has helped rejuvenate many a sick people.

Importance of each ingredient:

1. Filtered water- I use our well water it is 275 feet deep, has been tested for pollutants (has none) and is filtered. It is better water than you can buy at the store.  If you don’t have access to good water buy filtered water.  Do not use chemical laden city water. Make sure your water is cold when you put the ingredients in.  This helps fibers open slowly, releasing nutrients and optimum flavor.

2. Apple cider vinegar- Helps draw minerals from the bones and into your soup.

3. Organic extra virgin coconut oil- Even though a whole chicken has plenty of fat-you’re adding this for your health. It contains large amounts of lauric acid, which have potent anti-fungal and antimicrobial properties.

4. Organic chicken- if at all possible use organic chicken. It has so much more nutrients for your health. Bones from beef, lamb, wild game, turkey, and duck can all be used to make a good broth or stock if you don’t have a chicken.  Bones can be saved in zip lock bags in the freezer until it’s time to make up a batch of stock.  They can be bought, too, from local natural-foods stores.

5. Carrots- rich sources of carotenoids, B vitamins, phosphorus, calcium and all important iodine. Use organic.

6. Zucchini- restores sodium-exhausted liver.

7. Onions- Contain carotenoids, B complex vitamins, C vitamin, calcium, magnesium, potassium and sulphur compounds. They help kidney function and have antibacterial properties.

6. Ginger- It is an anti-inflammatory so it to help arthritis, pain, inflammation and stiffness. Ginger improves the absorption and assimilation of essential nutrients in the body. It helps ease gas and sick stomach.

8. Garlic- Antimicrobial, anti-inflammatory and antibiotic properties just to name a few benefits. Read this article for a list of the other things it is good for .

9. Fire roasted crushed organic tomatoes- This should not be included in your soup if you have sensitivity to salicylates, the nightshade family of foods, or if you have severe digestive issues. Roasted tomatoes give an added flavor our family enjoys.

10. Organic brown rice or quinoa- I add this for bulk not for nutrition, never ever use white rice. It has no nutritional value for your health.  If I’m making soup for a sick person, I do not add a simple starch like rice or quinoa, or the tomatoes.  If your intestinal tract is inflamed, you shouldn’t have tomatoes or rice until you are healed.

11. Mineral Celtic sea salt- Is high in organic iodine, contains trace minerals, sodium chloride and magnesium salts.

12. Parsley- The list is too long to write for the health benefits. Read it for yourself. Add to soup when it is finished cooking.

Parsley has a tripetide called glutathione. It’s a substance composed of 3 amino acids containing cysteine, glutamic acid and glycine, which serve as both a hydrogen acceptor and donor.  It acts as an antioxidant and can inactivate cancer causing agents that may damage cells.  It seems to neutralize rancid, oxidized fats that initiate the artery clogging process.  If parsley is cooked it can kill 30 to 60 percent of the glutathione, if it is canned it kills 100% of it.

That’s why I add it at the end of cooking- fresh.

*curds- if you have curds add a tablespoon to each individual bowl when the soup is cool to touch along with the parsley. Never add curds to a liquid above 110 degrees.  That would kill the good bacteria and living enzymes.  For instructions on how to make curds read this post:

Where to find raw milk?


Place all ingredients (except for rice and parsley) into a large stock pot. Let sit for 10 min’s before you turn the heat on. Bring to slow boil then turn down to simmer for 10-24 hours! Yep, the longer you cook it the more nutrient dense it becomes. Simmering the broth, not boiling ensures clarity in the broth. 

Take chicken and bones out of pot. Add rice or quinoa to broth, cook until done.  Let chicken cool, pick chicken off the bones (the small bones will crush between your fingers-add those to the soup).  When rice is done add the chicken back to the broth.  Let it cool a bit before you eat.  You may freeze this. Eat every day for your health. You’ll know if you have a generous amount of gelatin in your soup, if when cooled it becomes thick. This is a super food for people with digestive issues, bone disorders, arthritis, cancer, Lyme disease, and other ailments.

If you make this for someone who is very ill you will need to puree it. Pureeing it helps in digestion process and takes work off the digestive system.

Recipe to get well:

1. Eat soup or clear stock at least once a day. Eat cultured plain yogurt every day- preferably unpasteurized.  If you’ve got major digestive issues only use goat dairy.  Eat organic eggs, meat, fish and fermented vegetables for the rest of your life.

2. Ask Jesus to heal you.

3. Read and believe James 5: 13-16

“Is anyone among you suffering? Let him pray…Is anyone sick? Let him call for the elders of the church, and let them pray over him, anointing him with oil in the name of the Lord. And the prayer of faith will save the sick, and the Lord will raise him up. And if he has committed sins, he will be forgiven. Confess your faults to one another, and pray for one another, you that you may be healed. The effective, fervent prayer of a righteous man avails much.”

Chicken soup ingredients- I didn’t have Celtic Sea Salt, so I used regular sea salt

Put all ingredients in pot except for parsley and rice and bring to boil-turn down to simmer for 10-24 hours

Chicken soup without crushed tomatoes cooking

I like the added flavor of the fire roasted crushed tomatoes-only use organic tomatoes

I cooked this batch for 17 hours- sometimes I only have time for 10. The longer you cook it the more medicinal it is. The chicken is cooling in the bowl.

I ladled two quarts of broth off the top of my soup- we’ll drink a small cup of this with meals

Add neck, liver, gizzards to your soup. The neck falls apart and you’ll see the vertebrate after 17 hours of cooking, the bones crush easily. Crush them and add to the soup, if they aren’t cooked long enough they won’t crush, toss them out if they are hard. On the left you can see the vertebrate before i crush it. On the right, crushed it is soft.

I added a little quinoa to my soup, parsley and a dollop of curds when it cooled. If you don’t have homemade curds, add plain yogurt for the probiotic properties (Goat if you have digestive issues) Delicious!!

8 Fermented Food Recipes–For Your Health

The Flu is rampant! More than 50% of the nation is being hit with it right now. I’m taking precautions; eating healthier, getting sleep, washing my hands after being in public places and praying!

At every meal I’m eating at least a tablespoon of fermented foods. I know, you never hear of them anymore. In the olden days everyone knew how to preserve vegetables. It’s done through a process called lacto-fermentation. The lactobacilli in fermented vegetables enhances digestibility, increases vitamin levels, produces helpful enzymes and antibiotic properties critical to our health.

Lactic acid in the fermented foods keeps them perfectly preserved and promotes healthy flora in our intestines (80% of your immune system is in our gut).

Making them is easy. You don’t need any special equipment. The most important thing is to use the highest quality ingredients. When available use organic fruit or vegetables.  If the vegetables are deficit in nutrients the fermentation is likely not to work. Use pure water, not chemical laden and use sea salt when available.

Most people don’t have access to homemade whey that’s in the recipes.  Don’t use commercial concentrated whey, it’s not the same thing at all. You must have whey to ferment fruit but you don’t have to have whey to make the vegetables. Just use additional salt as I state in the recipe.  If you want to know how to make whey read my post: If you don’t have access to raw/unpasteurized milk you can make your own whey using plain yogurt from the store. Here is a site that tells you how to do it

Wash your fruit or vegetables, cut them up, add; salt, spices, water, then pound down gently to release juices. The salt helps eliminate bacteria while the fermentation is taking place. Put top on the jar, close tight. Don’t open while on the counter, it is a anaerobic process and the presence of oxygen can ruin the final product.

When you are ready to eat your fermented food–If  it has a horrible odor toss it out. It should smell fermented and maybe sprity.  Some vegetables don’t smell like  anything. Once I made a batch of fermented cucumbers and when opening they were mushy on top, I tossed those out.  They should have been the texture of it’s natural state.

Eat in small quantities, like a condiment.  Enjoy the benefits of being healthy! Recipes are taken from Sally Fallon, Nourishing Traditions book.

Homemade sauerkraut recipe:

Homemade preserved lemons :!

Fermented Beets

9 medium beets (when possible use organic)

1 tablespoon sea salt

4 tablespoons whey (if you have none, use an additional 1 tablespoon salt)

1 cup filtered water

Chop greens off and wash beets well. Place on cookie sheet and bake on 300 degrees for 3 hours. Peel and chop beet’s into thin strips. Don’t mince beets. Place beets in quart jar with wide mouth. Press down slightly. Combine the rest of the ingredients and pour over the beets. Press down lightly. Should be 1 inch below top. Cover tightly and keep at room temperature for 3 days before transferring to refrigerator.

Beets in 300 degree oven for three hours


Pour all other ingredients into beet and pound lightly

Pickled Radish

1 bunch of radishes

1 teaspoon sea salt

2 tablespoons whey (if you have none, use 1 additional teaspoon salt)

Take greens off, wash and grate radishes. Place grated radishes into pint size mason jar. Pound down the radishes, then pour other ingredients on top. Pound again. The top of the radish mixture should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for 3 days before storing in refrigerator.

One bunch of organic radishes

Greens off and washed

Grate them–not your fingernails!

Put into pint size jar and pound down


Add salt

Pickled Garlic

6 heads of of organic garlic

1 teaspoon dried oregano

1 teaspoon sea salt

2 tablespoons whey (if you have none, use 1 additional tablespoon salt)

1/4 cup water

Bake garlic heads in 300 degree oven until cloves open. It will smell wonderful in your kitchen. Take outer layers off the cloves and put cloves into jar. Pour rest of ingredients on top. Cover tightly and keep at room temperature for 3 days before storing in refrigerator. This is DELICIOUS! Our daughter Rachael spreads it on toast and sprinkles cheese on top-said it was heavenly.

Baking garlic on 300 degrees

Took clove out

Done, now cover tightly and let sit for 3 days at room temperature

Pickled Cucumbers

3 cucumbers

1 tablespoon of fresh dill if you have it

1 tablespoon sea salt

4 tablespoons whey (if you have none, use additional 1 tablespoon salt)

1 cup of filtered water

Wash cucumbers and slice in long quarters. Place in wide mouth quart sized jar. Combine rest of ingredients and pour over cucumbers. Top of liquid should be 1 inch below top. Cover tightly and keep at room temperature for 2-3 days before transferring to refrigerator.

Wash cucumbers well, then slice in long quarters

Put cucumber pieces into wide mouth quart jar and then pour water and whey on top

Sliced and ready for the water, whey and salt

Mango Chutney (or Papaya)

3 cups of firm mango, peeled and cubed

1 tablespoon grated ginger

1 red pepper, diced

1 cup cilantro, chopped

1/4 cup  lime juice

2 teaspoons sea salt

1/4 cup whey

1/2 cup filtered water

Mix all in large bowl, then pour into wide mouth quart sized jar. Press down. If it doesn’t all fit don’t force it. Eat the left over’s for lunch. The fruit should be covered in liquid, if it is not add more water. Leave 1 inch a top. Cover tightly and sit at room temperature for 3 days before transferring to refrigerator. We’ve used this as a condiment with Mexican dishes, yum!!!

Getting ingredients ready for Mango Chutney

You don’t have to have one of these mango slicers–but it helps

Chopped mango

Lime juice, cilantro and ginger in the mango

Onions, red pepper and salt added

Rest of ingredients added and stirred

Pour into jar and pound–extra left in the bowl was yummy for lunch

Incredibly yummy– put lid on and let sit for 3 days at room temperature

Pineapple Chutney

1 pineapple, chopped- if at all possible use organic

1 cup cilantro, chopped

1 tablespoon minced ginger

2 tablespoons fresh  lime juice

1 teaspoon sea salt

1/4 cup of whey

1/2 cup of filtered water

Mix all in large bowl. pour  into wide mouth quart jar. Press down lightly. If it doesn’t all fit, eat that part for lunch! You should have 1 inch head space at top. Cover tightly and let sit at room temperature for 3 days until transferring to refrigerator. I didn’t like this one as much, it tasted really fizzy! But I eat it! You need whey to make this one.

Ingredients for pineapple chutney

Took skin off pineapple and cored it- it’s hard

Chopped pineapple

Grated ginger

Add chopped cilantro, water, lime juice and whey

Add Salt

Stir and pour into wide mouth mason jar- Pound, add more if there is room. Extra is delicious to eat right away!

I had to pour some off the top. There is suppose to be 1 inch head room at top

Video of me milking our goat. I use unpasteurized milk to make our whey.




Canning Pear Butter-Video

Sharon’s Pear Butter( I double the recipe)

We have an abundance of pears on our property. We just found another tree drooping with pears a couple of weeks ago in our field. Some people are allergic to apples so pears are a great way to enjoy the same recipes with a fruit similar. I would recommend using apple cider in this recipe if your family members can have apples. I posted how to make your own pear cider in a previous post;

10 cups chopped pears (approximately 5lbs)

2 cups pear cider (you can use apple)

3 cups sugar (you can make it without sugar)

1 tsp ground gloves

1/2 tsp allspice

3 tsp ground cinnamon

1. Wash, peel,core and quarter pears. You don’t have to peel the pears if they’re blemish free.

2.Cook pears in cider and sugar until done, 20 min’s on high.

3. Pour pears in small quantity into blender and puree.

4. After all pears are pureed put spices in and stir

5. Pour into a pan and cook in oven on 350 degrees for at least 7 hours. It becomes thick and rich the longer it cooks.

Don’t use iron pans, it turns the pear butter a dark color and takes on the taste of iron. I learned this the hard way. Glass, stainless steel or ceramic are good choices. Test for desired thickness by spooning a drop of pear butter on cold plate. If no liquid oozes around edges, it is ready.

6. Ladle into sterile jars, leaving 1/4 inch head space.

7. Process in boiling water canner for 10 minutes.

Yeilds 5 pints



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