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

spatula

 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!

Coconut Cream Cake

 

Coconut Cream Cake

Coconut Cream Cake

My mom makes the best fresh coconut cake you’ve ever eaten in your life. She buys a  fresh coconut, uses the milk inside it and shreds up her own coconut. I could  eat the entire cake all by myself. She’ll be shocked that I used organic dry coconut out of a bag, but I didn’t have time to go get the real deal.

Any time you use fresh coconut, you can’t lose. It’s amazing. If you use fresh in this recipe, don’t toast the coconut. The moisture from the fresh is delectable so keep it that way.

Yellow Cake

2 3/4 cups self-rising flour (I use Gluten free flour)

2 sticks unsalted butter, softened

2 cups sugar (organic if possible)

4 large eggs, beaten

1 cup coconut milk- I used organic coconut milk in a can, but if you use fresh it will be yummy!

1 tsp vanilla extract (organic if possible)

In large bowl, beat butter and sugar for 2 minutes. Add the eggs and beat for 1 minute. Add all other ingredients and mix well. Spoon batter into two greased and floured pans 3/4 full.  Bake in 350 degree oven for 20 minutes or until done. Watch it! Let cakes cool for 5 minutes before inverting onto a plate.

Coconut Cream filling

1/2 cup of organic corn starch

1 1/2 cups sugar, organic if possible

4 cups milk- use goat milk for lactose sensitive

6 Tb. butter

4 egg yolks

1 tablespoon vanilla

1 cup of shredded coconut- I used organic dry in bag, but freshly grated coconut is divine!

Mix  starch and sugar into milk, stir until everything is dissolved. Add butter, cook for five minutes. Slightly beat egg yolks in small bowl. Add a little of the hot milk mixture to the beaten yolks, slowly. Add a little more to the eggs, then add all that back into the big pot of milk mixture and stir all together. You just don’t want to shock the eggs and have them turn into scrambled eggs in your milk. Once you pour them in cook stirring constantly until thick. Add vanilla and coconut–stir. It will get thicker as it cools. Don’t let it scorch!

Set aside in waiting for cooled cake. After cakes cool slice them in half and top each layer with yummy cream. Wipe the sides if any drips down or the frosting won’t stick to the cake.

Frosting

1 1/4 stick of unsalted butter, softened

3 3/4 cups powdered sugar (Organic if possible)

1/3 cup coconut milk, canned or fresh

1 tsp vanilla

In large bowl mix butter and sugar, add milk and vanilla. Mix with mixer for 3 minutes. If it is too thick add more coconut milk.

*Roast 1 1/2 cups of coconut in 425 degree oven for 10 minutes or until browned. To be used after you frost cake. If you use fresh coconut don’t toast it.

This recipe makes three layers

This recipe makes three layers

Then I sliced the three layers in half and made them into six layers. As you can see I messed up. i was on the phone the whole time I was cutting them with the electric knife. It didn' t work well with one hand

Then I sliced the three layers in half and made them into six layers. As you can see I messed up. I was on the phone the whole time  cutting them with the electric knife. It didn’t
 work well with one hand!

Pour a generous portion of filling onto the first cake halve--I added more than this

Pour a generous portion of filling onto the first cake halve–I added more than this

Keep stacking with a new layer of cake and filling

Keep stacking with a new layer of cake and filling-don’t put filling on top!

Frost top and sides

Frost top and sides- the organic powdered sugar had some lumps in it- doesn’t really matter

II browned 1 1/2 cups of coconut in the oven on 425 for 10 min's--While cake is still moist add the browned coconut to the top and sides. Just toss it all over, the counter will be a mess!

Brown 1 1/2 cups of coconut in the oven on 425 for 10 min’s–While cake is still moist add the browned coconut to the top and sides. Just toss it all over, the counter will be a mess!

You can freeze this cake whole--wrap tightly

You can freeze this cake whole–wrap tightly

French pressed coffee and coconut cream cake--oh my, this is good!

French pressed coffee and coconut cream cake–oh my, this is good!

 

caravaggio_jesus

He is RISEN! Let us celebrate that this weekend! Thank You Jesus!

 

A Simple Family Passover (Seder) Supper

Our Seder Supper- First time ever without our girls!

Our Seder Supper- First time ever without our girls!

We celebrate the Passover (Seder) meal on Thursday or Friday evening before Easter.  We’ve made it simple so that it would never be too hard to do. A traditional Seder meal is long.  In celebrating this feast we are honoring a feast, instituted by God and celebrated by Jesus himself.  “Because Christ our Passover lamb has been sacrificed for us; therefore, let us observe the festival [Passover and Unleavened Bread]… with the unleavened bread of sincerity and truth” (1 Cor. 5:7-8).  This is not to be done out of a religious spirit, or any form of “legalism,” but rather in a joyful, reflective, and instructional manner.  Enjoy!

Our Christian Passover Seder

Candles lit on the table: Representing Jesus, who is the light of the World

Food on table; Roasted lamb, unleavened bread, boiled egg, bitter herbs (horseradish), Charoseth (a sweet mixture of apples, cinnamon, grape-juice [or wine], and walnuts), salt water, parsley, and wine or grape juice

Children should know this is a special tradition.  Inform them ahead of time that the focus will be solely on the Passover and on Christ.  After the dinner they can talk about their day’s events and personal interests.

We start by reading Exodus 12:14, “So this day shall be to you a memorial; and you shall keep it as a feast to the Lord throughout your generations.”  This passage is directly discussing the Feast of Passover.

Then explain:

We celebrate this feast to help us remember that God rescued the Israelites from bondage in Egypt.  On the night before He delivered them, God told them to kill a lamb and to cover the top of their doorway with its blood.  Every Israelite family who did what God said was protected from the plague of death in their home.

Many years later, Jesus (God’s son) came to earth in human form and died on the cross- as a fulfillment of the Old Testament sacrifice.  He became the ultimate sacrificial lamb.  We no longer have to kill a lamb like they did under the Old Covenant for forgiveness of sin.  Jesus’ blood was shed so that all who receive Him as their savior are saved from sin and eternal death.  This sacrifice was all-sufficient, once for all.

Read Isaiah 53: 3-12…

In short, it says that Jesus was the lamb who was slain for all of our sins.  The chastisement of our peace was upon Him and by His stripes we are healed!  He poured out His soul unto death for us, so that we may be saved.

When we accept Christ as our personal Savior, His blood covers us- protecting us from eternal death and bondage.  The night before Christ died, He celebrated the Passover dinner with His disciples and said that from now on (until the end of the age) we are to partake of the Lords supper as a reminder of His death and resurrection until He comes again.   It is good for us to tell this story to our children, especially during the week of Passover, since it is a prophetic picture of what Christ accomplished for us on the cross.  Generation after generation will be instructed on the profound importance and meaning of Christ’s sacrifice, since He was/is the fulfillment of the Hebrew law (Matthew 5:17).

Read John 3:16.  “For God so loved the world that He gave His only Son, that whosoever believes in Him shall not perish but have everlasting life.”

Pray a prayer of thanksgiving:  For the ultimate sacrifice of Christ’s blood that was shed for us all and His resurrection.  Also, thank Him for the food that is about to be partaken of.

At this time, the head of table passes each food item (one by one) and explains what they represent…

Platter of roasted Lamb:  We eat this in memory of the lamb that the Israelites sacrificed the night before they escaped out of Egypt.  Jesus was our final perfect Lamb who was sacrificed for us all.

Unleavened bread ( I made Gluten Free Matzo): Store bought Matzo can be used.  We eat this to remind us that the Israelites didn’t have time to wait for yeast bread to rise- rather they had to be ready to go when God said “GO.” At the Last Supper Jesus told us that the bread would represent His body that was broken for us.  We eat it in remembrance of His body that was slain for us.

Boiled Egg- (In Jewish tradition it is a roasted egg) the egg stands for renewal.  The Israelites were going to start a new life and we have new life in Christ because of what He did on the cross for us.

Bitter herbs-We serve horseradish as a reminder of the bitterness of the slavery in Egypt.  Jesus suffered greatly for us that we may be saved.  Remind them that on the cross He was given the bitter vinegar on the sponge to drink.

Charoseth- This is a mixture of chopped apples, walnuts, grape-juice (or wine), cinnamon, and brown sugar.  Symbolizes the mortar and bricks the Israelites used in making the bricks for the king of Egypt.

Karpas– We use parsley for this. These plants stay green all year and represent everlasting life because of Christ’s resurrection.

Small bowl of salt water– Tears of the Israelites in bondage. Today can represent our tears for those who haven’t accepted Christ as their personal savior.  Dip the parsley into the salt water bowl and eat it.

Grape juice or wine poured in glasses– At the Last Supper Jesus said that the wine represented His own blood, poured out for us all. Drink in remembrance of Him until He comes again.

Jesus is the Messiah who died on the cross and rose again on the third day!  He is alive today and all who accept Him become joint Heirs with Him.  Our inheritance is great.  We have been given not only life eternal but everlasting peace, authority in Jesus’ name, and the last will and testament that Jesus gave us- an inheritance that is vastly immeasurable (John 17: 20-26)!

There is no right or wrong way to celebrate this feast with your family. Just celebrate, fill your home with the glory of our risen Savior with praise, worship and adoration to Him who is, was and always will be!

Halleluyah!

And at this time, the meal is concluded!

Our family watches Jesus of Nazareth after the dinner.

Easter is usually the only time of year our family eats lamb. Typically I roast an entire leg of lamb the whole afternoon before the meal. I didn’t post my recipe because most people say to cook it rare. Ours always falls off the bone and is SO tender. This was the first time I’ve ever made lamb chops, next year I’ll go back to the larger piece and roast all afternoon. This was good!

Charoseth3 chopped apples, 1 sliced banana, 2/3 cup plain yogart, 1/3 cup chopped walnuts, dash cinnamon, couple tsp’s organic sugar or honey, 1 tsp vanilla-Mix all!

I made Gluten Free Matzo this year! Click here for recipe

The Seder Dinner

I got the plates here for a $1 each, the sterling silver platter for $3 and the brass candle sticks 2 for $1! Yep, thrift stores are amazing! I bought the glass dishes for pennies.

St. Patrick’s Day–Powerful Story to Share over Traditional Irish Dinner

St. Patrick’s Day Dinner- Colcannon w/ Crisp Bacon and Fermented Sauerkraut

I think it’s interesting that we rarely hear the story behind St. Patrick’s Day.  St. Patrick went down in history as being a radical Christian.  He considered himself a pagan when he was growing up. It wasn’t until he was sold into slavery by Irish slave traders that he came to Christ.  His relationship with the Lord grew while he was a slave.  After six years in slavery he escaped to Gaul.  He studied there for 12 years and then felt called by the Lord to Ireland to convert the lost to Christ, and boy did he.

Patrick was made the second bishop to Ireland. He had an exceptional ability to speak publicly and to win people to Christ. He was arrested several times for his boldness in the Lord, he escaped each time. Nothing ever stopped him from preaching the gospel.  He died on March 17th, AD 461- hence, the date we celebrate St. Patrick’s Day.

Here are some of the many stories  that are recorded about him:

  • It has been said that he raised people from the dead.
  • He originated the symbol of the shamrock, because he used it in his sermons to represent the Holy Trinity.  Each leaf represented the Father, Son, and Holy Spirit- and how they come together to create one entity.
  • Patrick’s ministry lasted 29 years. He baptized over 120,000 Irishmen and planted 300 churches.

What will be written about you when you pass from this earth?  I Chronicles 16:8-9, “Give thanks to the Lord, call on His name; make known among the nations what He has done. Sing to Him, sing praise to Him; tell of all His wonderful acts.”

Lord, help it be said of me that I ministered boldly in Your Name!  That I had passion to convert the lost to Christ, and many received You.  In Jesus’ name, Amen!

St. Patrick’s Day is a day to retell the story of a man who made Christ known to the nations and told of all His wonderful acts.  Share the verse and story on St. Patrick’s Day even though it’s not an official holiday.

A Shamrock Plant-Do you see the three leaves?

I’ve got the perfect recipe for you to make this St. Patrick’s Day.  To be true to Irish tradition, serve Colcannon—a dish mainly consisting of creamy mashed potatoes with kale or cabbage. Serve with crisp bacon and fermented sauerkraut.  The corned beef and cabbage tradition is an American tradition not an Irish one.

When you serve Colcannon, make a depression in the middle of the mashed potatoes and put a big ole pat of yummy butter in it.

Want Celtic inspiration while you cook?  Listen to Be Thou My Vision.  I love that song!

Colcannon

5 large organic potatoes, washed, peeled and chopped

1 1/2 sticks of butter

2-3 cups chopped kale- I only had two cups left in my garden

2 green onions, chopped

1/2 cup milk or half and half

1 tablespoon salt

1 lb. Bacon (nitrate free)

Fry bacon.  Set aside.

1. Fry bacon and set aside.  (After I fried the bacon I poured the grease out and added kale and spring onions to the bacon skillet.  Then, added three tablespoons of the bacon grease back to it.  Stir and cook for 5-10 min’s.  YUM!)  In my ingredient list, I included three tablespoons of butter to fry the kale.  You can fry it in butter or bacon grease, which ever suits your taste buds.

2. Put chopped potatoes and salt into pot and cover with water.  Bring to boil.  Cook 12 to 15 minutes. Drain when done.

3. Whip drained potatoes with hand mixer or mash by hand.  Add 5 tablespoons of butter and ½ cup of milk, whip.

4. Add cooked kale and chopped onion mixture to mashed potatoes.  Add more salt to taste.

To serve— mound mashed potatoes on each plate, then make depression in center and add generous pat of butter. Serve with several slices of nitrite free crisp bacon, fermented sauerkraut, and Irish bread (We don’t eat much bread so we didn’t have bread).

 

Our kale grew the whole winter! I’v been using it, so I only have two cups to use for our Irish Dinner

I chopped wild onion grass for the onion flavor, that’s the only onion growing on our farm right now–I chopped at least 1/3 cup

Chopping potatoes

Cooking kale in left over bacon grease from fried bacon

The house smells wonderful! Homemade bread fresh out of the oven would have been delightful with it! We splurged and had organic root beer with the meal. Typically we always drink water.

The third episode of The Bible comes on Sunday night! Don’t miss it. Here is a clip from it.

After School Valentine’s Day Cookies

Children will always remember coming home  to the smell of cookies baking when they grow up. Memories like those are cherished and passed on for generations.  These are as delicious as they smell.  They ooze gooey yummy chocolate, if you don’t bake them all the way. They’re especially good to have ready on Valentine’s Day when your kids come home from school. It’s a hard holiday for kids who didn’t get what others got. Make it extra special when they come home, love can erase a lot of hurts.

No one can tell there’s no flour, added fat or gluten in them! DELICIOUS!  Recipe here: Flourless Peanut Butter and Chocolate Chip Cookie Recipe

Using a heart shaped  5 inch cake pan makes 10-12 cookies depending on how full you fill the pan.

I made one for each of our daughters. I sent them to the ones who live away from home by the mail.

5 inch heart cake pan–I got it at my local hobby store.

Dale and I mailed a box to each of our daughters– Should arrive just in time for Valentine’s Day

I piped some (all natural dye) frosting on the cookies just to make them “Pink.” Girls love pink!

 

 

Valentine’s Day Breakfast

Homemade heart pancakes and eggs with butter cut in shape of hearts

For Valentine’s Day Dale and I rarely give each other gifts. I’ve asked him not to give me flowers or buy me a card(we make our own). At this moment in life it’s not in the budget. I don’t need things to tell me he loves me.Instead we enjoy doing the simple things together, like having a candlelit breakfast or dinner at home.

Making things you already have the ingredients for is the easiest, like pancakes.  Just make it prettier and more intentional.

I have two pancake recipes. The one I’m giving you today I use more often than the Best Pancake Recipe. This one is just easier because you don’t have to whip the egg whites.

Pancake Recipe

2 cups flour (I use GF Pamela’s Baking mix, if you use this, omit salt and baking soda)

2 eggs beaten in a two cup measuring cup

Add plain yogurt  to beaten eggs to make two cups

2 tablespoons oil, melted (I use butter or coconut oil)

2 tablespoons organic sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Add all ingredients and mix well. I let it sit for 10 minute’s. Heat your skillet to medium high. Pour batter, when it starts to bubble–flip it. Cook for a few more minutes and serve hot! You can buy the heart shaped pancake molds on Amazon, 2 for $10 http://www.amazon.com/Norpro-Nonstick-Heart-Pancake-Rings/dp/B0000DDVWK.

I used a 5 inch heart pancake mold–I only have one–so it takes a while to make a bunch

I used the same thing for the fried eggs. I did make scrambled eggs and cut hearts out of them with a regular cookie cutter

So the egg would stay pretty on top I didn’t flip it–put a top on in the final cooking minutes and it will cook completely without flipping

I let my butter get just a little soft–then I flatted it on my cold cutting board and with a small heart cookie cutter cut the butter into hearts

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 http://naturalsociety.com/benefits-of-garlic/ .

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- http://naturalhealthtechniques.com/diet_nutritionparsleybenefits.htm 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: http://sharonglasgow.com/2012/07/how-to-make-curds-and-whey.

Where to find raw milk? http://www.realmilk.com/

Directions:

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!!

A Snow Day Tradition- Making Snow Ice Cream

Snow Ice Cream Recipe

1 1/2 cup whole milk (I use raw organic whole milk-yum)

1/2 cup sugar

1 tsp. vanilla

large amount of freshly fallen snow

Mix milk and sugar together until sugar is dissoved, then add vanilla. Stir snow into cream until it is ice cream texture. It happens fast! You’ll be amazed, this is truly delicious and fun. The kids will go crazy over this and you’ll be creating memories for them. Have fun!

You can use evaporated milk for a more rich taste, experiment! Raw milk is already rich so I didn’t need to try it.

 

Must use whole milk or evaporated milk, sugar, vanilla and large batch of freshly fallen snow

 

Stir milk, sugar and vanilla until sugar is dissolved- Let the sugar and milk get to know each other for a couple of minutes before you stir (helps sugar dissolves)

 

Needs more snow

 

It’s ready to eat! Prepare the bowls quickly! Have your toppings ready- maple syrup and nuts, chocolate. . . Oh my this is SO GOOD!!!!!

 

Just wanted you to see this price. I LOVE deals! Our daughter Rachael bought this bowl at a thrift store for $10. It’s heavy and nice! I wanted you to see the sticker before I washed it for the ice cream. Women need details like this don’t they?

 

 

 

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: http://sharonglasgow.com/2012/07/how-to-make-curds-and-whey/. 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 http://wellnessmama.com/2402/how-to-make-whey-and-cream-cheese-in-one-step/.

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: http://sharonglasgow.com/2012/05/making-sauerkraut/

Homemade preserved lemons :http://sharonglasgow.com/2012/05/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

Peeled

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.  http://sharonglasgow.com/2012/07/how-to-milk-a-goat/

 

 

 

Yorkshire Pudding

Yorkshire pudding is a cross between a popover and a soufflé bathed in  rib roast drippings.  My mouth is watering just thinking about it!

Ingredients:

~ rib roast drippings

~1 large onion, diced and sautéed in 4-5 tablespoons drippings from rib roast (add 1 tablespoon of beef bouillon paste to sautéed onion mixture)

3 large eggs

1 ½ cup milk

1 ½ cup flour with ½ tsp salt

Directions:

Pudding batter- Whip eggs, milk, flour and salt together and let rest for 20 minutes

  1. Preheat oven to 450?
  2. Pour 4-5 tablespoons of drippings into 9×13 pan- cover pan well- Bake greased dish for 10 minutes on 450
  3. Evenly spread sautéed onion over the drippings in the 9×13 pan
  4. Pour pudding batter over the onions and bake for 15-20 minutes
  5. Turn oven down to 350 and finish baking until puffy and golden brown about 15-20 minutes

Be careful not to burn the bottom! Yorkshire pudding is best served fresh out of oven with rib roast!

 Rib Roast: The secret to roast your rib roast is start with high heat, 450-500 degrees. This browns the surface and locks in the moisture and flavor. Reduce the heat to 300 to 350 degrees until ideal internal temperature is reached.  120 degrees is recommended.  Let it sit for 20 minutes. Don’t slice it until then.  The temperature will continue to rise after you take it out of oven. In 15 to 20 minutes it will rise up to 130 degrees. If it keeps sitting and you don’t cut it, the temperature will continue to rise. It is medium rare at 130 degrees. If you want it medium let it sit for 10 additional minutes.  Don’t poke it! Keep the juices locked in!

Brining A Turkey

Pouring brine on my turkey

Brining your  turkey is mandatory if you want it to be succulent and delicious! Soaking it in a salt and sugar mixture makes it moist. Don’t forget to rinse the brine off and soak the turkey in fresh water for 4 hours before it is cooked. This prevents it from tasting too salty. I have forgotten to do this step and it was still good but salty. This is an incredible recipe.

Ingredients:

6 quarts of water

2 cups sea salt(or regular)

3/4 cup maple syrup(if this is too expensive use 1 1/2 cups brown sugar)

3/4 cup brown sugar

1 turkey

To make the brine, pour water, salt, syrup and sugar into stock pot. Place on medium high heat and stir. Cook just until salt and sugars dissolve, then take off heat and let cool.

I make mine a day ahead.

Rinse turkey. Put turkey in brining bag. If you don’t have a bag use a very large bowl or pot to brine in. Pour brine over turkey. I usually don’t have enough liquid to cover the entire bird. I flip it every 8 hours. If it is a small bird you’ll cover it easy and won’t need to flip it. My turkey pictured is 21 1/2 pounds.

Brine for at least 24 hours. Mine will be brined for 36 hours and then soaked in fresh water for 4 hours or more.

Pat turkey dry. Put in roasting pan.

Pre-heat oven to 400 degrees.

Ingredients to go with turkey:

1 stick of butter

1 large onion, sliced(I like sweet yellow onions)

3 carrots, peeled and chopped

2 cups of chicken broth(I use organic chicken baste and add water)

1/2 cup of white wine

Baste turkey with 2 tablespoons butter. Add carrots and onions around turkey. Add rest of butter, chicken broth and wine to small pot and cook till butter melts. Use this to baste turkey throughout the baking time.

Lower temperature to 325 degrees after the first 15 minutes.

The time you bake your turkey will depend on the size. I’m cooking this one for 5 hours. If it is done in 4 hours I’ll turn the heat down to 275 for the last hour.

Cooking brine

Salt and sugar not dissolved yet

Dissolved

Rinsing turkey

Don’t forget to take neck out of turkey. Cook it in water and use to make broth for your stuffing

Pour brine over turkey

I couldn’t fit all my brine into my stock pot so this is more of the water. The most important part of cooking the brine mixture is just dissolving the salt and sugar. So it doesn’t affect anything that the water is poured on top of the cooked brine. It will all mix together.

My turkey is too big for my bowl. I’ll flip it every 8 hours to get it soaked

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; http://sharonglasgow.com/2012/10/the-weekend-harvest-bushels-of-pears-pear-cider/

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

 

 

Christmas–Figgy Pudding

 

Now bring us some figgy pudding, now bring us some figgy pudding. . . !

Flaming Christmas pudding is a spectacular family tradition. I love the scene in the 1938 Christmas Carol movie where the mom serves flaming Christmas pudding and the family goes crazy! It’s absolutely priceless. Wouldn’t it be something to see your family so excited over a desert? You’ve got to watch it, yes you must!

It’s taken me years to find a recipe that I like. The original recipes contained chopped beef suet, molasses, dried fruits and nuts—it was not what our taste buds desired. I’ve created  my own recipe, one that’s still densely rich, has crushed figs replacing the many dried fruits and maple syrup in place of the strong molasses flavor. It’s delicious!

We’re blessed to have a fig tree with a huge harvest in the fall. I could fill the entire freezer three times over with all the figs that come off that tree. You can’t eat them fast enough to keep up how fast they ripen.

I’ve read in books of old that the tradition was to use 13 ingredients, representing Jesus and His 12 disciples. So I kept my ingredients to—13, no more, no less. Originally people steamed the pudding in the oven over water. I choose not to do that. I bake mine in an antique baking pan. Many use oven proof bowls to bake theirs in.

The delicious aromas float through the house as it cooks in the oven. After it’s baked I wrap it air tight and put it in the freezer in readiness for our Christmas festivities.  On the week of Christmas I take it out of the freezer to thaw. On Christmas eve place it on a festive dish, place holly leaves or festive greens around bottom. Make a glaze to pour over the top.

I have also read in those old books that flaming the pudding was another tradition believed to represent the passion of Christ.

Now, flaming the pudding is the tricky part.

Half fill a metal ladle or with something similar with brandy and carefully heat over a gas flame or lit candle.

When the flame is hot enough the brandy will ignite.

Pour the flaming brandy over the pudding. Make sure lights are out when you take it to the table for the grand entrance.

Once the flames are out, serve each slice with homemade whipped cream with a hint of brandy in it. I have had the same brandy bottle for four years because we only use it for this dish!

Figgy Pudding

2 eggs-beaten

1 stick of butter-melted

1 cup maple syrup

2 cups pureed figs (buy dried and rehydrate)

1 cup of plain yogart (or buttermilk)

1/2 cup chopped walnuts

2 1/2 cups flour (Pamela’s Baking Mix used for GF, when you use Pamela’s omit salt, baking soda and baking powder)

1/2 tsp baking soda

2 tsp baking powder

1 tsp vanilla

1 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

Mix wet ingredients, add dry, then stir well. Bake on 325 degrees for 1 hour and 15 min or until done (doesn’t jiggle).

Cool 15 min’s before turning out of pan.

Always serve with yummy whipped cream

Fig tree next to our house

Basket full of Figs

Many bushels of figs ripened at the same time, so I filled my freezer with them. This is a large bowl of frozen figs. Letting them thaw for making figgy pudding.

Used blender to puree figs

Getting ready to mix ingredients

 

Figgy Pudding in antique baking pan–Ready to bake

Put the top on the pan and bake for an hour on 325. If you don’t have a pan mold like this one no worries. You can use an oven proof bowl or any dish you want.

Good that I left room at the top for it to rise. I poured the extra batter in a small pyrex ramekin and baked it. It’s always good to have a tester size to see how you like it. It was delicious!

Yep, done!

Gently turn upside down

Done! Now, I’ll wrap it airtight and freeze for Christmas. At Christmas I’ll put it on a pretty platter, put holly leaves around it, then pour brandy over it and light it on fire! Served with homemade whipped cream. Yum!

 

 

The Weekend Harvest–Bushels of Pears/ Pear Cider

Harvesting our pears

This past weekend Dale installed a 30 ft mural that he created for the county. I’ll show you what it looks like after the unveiling this afternoon, exciting.

Saturday pears were dropping from our pear tree faster than fast, that meant harvest time. I picked as many as I had room to store. I’m going to make pear butter (the best ever) with them, but I’m waiting for Rachael to come home and video the process so you can be with us.

I use cider in my pear butter so I started a couple of batches.

After pear harvesting I mowed the yard for a few hours, planted pansies on the front path to the house, then made dinner and dessert to bring Dale and his crew at the county installation. I stayed with them until midnight so I could help hang the 30 foot header on top of the mural.

Sunday Dale had a few loose ends to finish on the installation, then came home and we enjoyed a pot roast, potatoes and vegetables. We then enjoyed a long walk around the property and found at least 50 persimmon trees growing in the back field. This is the first year we’ve noticed them having fruit. They were delicious! Yum!

We’ll be a persimmon orchard in a couple of years. We found another pear tree that’s limbs were drooping with fruit. God has been good to give us so many delicacies.

We then sat down next to the barn and pondered all the things God has laid on our heart for the future, it was a sweet time.

 

This was the pear tree a week before. You can see the ones picked are more yellow and ready for use immediately.

Harvested pears

I stored as many as I could in our old refrigerator and in the house . These will be used for the pear butter.

 

This is our antique apple press for making cider. I love it! However,I didn’t have time to clean it, I opted for the electric juicer in my kitchen.

I washed the pears, took out bad places, chopped them and then sent them through the juicer

Chopped pears

Pear cider in waiting. Buying cider at the store would be easier, but when you have an abundance of fruit you gotta make it yourself. I added homemade whey to this for fermentation and to add good bacteria.

Pulp from the pear juice

Chickens and rooster enjoying the pulp

 

Edward, our buck eating the pear scraps

After harvesting pears and mowing for a couple of hours I planted pansies. These will be triple in size next spring, just in time for the big wedding.

One of our many persimmon trees

 

Walking, talking and dreaming of all the Lord has laid on our hearts

 

 

 

 

 

 

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