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Menus / Recipes

Complaining, Venting or Whining…Cannot decide!

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In Psychology Today, complaining, venting and whining are described this way:  “Complaining and whining can be distinguished by the nature of the dissatisfaction and by our motivation for expressing it.  Complaining involves voicing fair and legitimate dissatisfactions with the goal of attaining a resolution or remedy.  When we voice legitimate dissatisfactions but do so without the goal of attaining a resolution we are merely venting.  And when the dissatisfactions we voice are trivial or inconsequential and not worthy of special attention, we are whining.”  I guess I am slightly complaining in this post about what took place last night.  Or, I guess you could consider it venting as it’s over and done with so there is no goal of resolution at this time and to some it could seem like whining since the first part of this post is inconsequential since it was yesterdays issues.  Either way, here we go…

It’s been a year since being diagnosed with Lymes Disease and all of the wonderful          co-infections that come along with.  I am pleased to have come so far in my healing and really have nothing to complain about.  That being said, I would very much enjoy getting through a day without a headache.  For the last few weeks I have been getting these mild headaches that hit in the afternoons.  Most of the time I get through them with a little peppermint oil on the temples and back of the neck, however, last night was very different.  I was beginning to wonder if my husband should take me in to urgent care it was so bad.  Usually laying down with my eyes closed helps, yet last nights migraine actually got worse as I lied down.  Not sure what triggered it other than I was once again on my feet getting things done in the kitchen.   It took 2 Aleve (which I hate taking unless absolutely necessary), 1/4 of a melatonin and 2 TBS of liquid Magnesium over an hours time frame before I could lay down and fall asleep without the continual throb that was keeping me wrapped up in the fetal position.  Praise God I slept all night and woke up refreshed and surprisingly not tired.

Hence the reason I was unable to share what I accomplished yesterday as far as canning and fermenting.  Well, we tried something new and I am excited to taste the end result.

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Fermented Fennel, Onion, and Carrots – Taking the fennel and trimming it up, I then placed it in the food processor using the mandoline tool to slice it thinly.  Doing the same with the onion and mixing together in a large bowl.  I then switched out the food processor tool to the shredder and shredded the carrots.  After mixing all together I added sea salt and mixed thoroughly once more.  Gathering up some clean sterilized jelly jars I began spooning in the fennel salad mixture pounding each spoonful down into the jar with a wooden mallet.  Leaving 1 inch at the top I then added 1 TBS fresh whey and filtered spring water.  I will again leave these out for 3-7 days to ferment prior to putting them in the fridge.  Burping daily of course.  🙂

The second recipe I made was supposed to be a fennel jelly.  I thought maybe I could use the trimmings of the fennel to make a pepper jelly like sauce.  Well, after boiling it down all it smelled  and tasted like was apple cider vinegar.  So, rather than throwing it all out, I went out to the freezer to find something to resurrect the ingredients.  Well, it worked.  It is really yummy too!

Cranberry, Fennel Chutney Sauce

1 – 1/2 Cups Fennel bulb and fennel trimmings

1 – 1/2 Cups Apple Cider Vinegar

5 to 6 Cups sugar (because I cannot do the sugar, I used birch tree Xylitol.  Next time I      would likely use only 4 cups as it was quite sweet.)

4 – 5 Cups cranberries, finely chopped

2 small onions, finely chopped

1 tsp. Cinnamon

I boiled down the Fennel, Apple Cider Vinegar and Sugar until it came to a rolling boil for about 5-10 minutes.  Then I strained out the liquid and placed it back on the stove adding in the cranberries, onion and cinnamon.  I again brought it back to a boil.  Turning off the burner I added natural pectin.  Unfortunately I hadn’t followed the pectin recipe and it clumped up, so for future I would have kept the fruit and onions in the final product.  This time however, because of the pectin clumping, I strained out the fruit pouring it into clean sterilized jars and put them into the hot water bath to seal.  Serving it over some cheese with some crushed walnuts will be a yummy winters treat for the family.

Still have to do something with the beets and the cabbage.  Maybe today!

Seek the Lord and his strength; seek his presence continually!  1Chronicles 16:11

 

Menus / Recipes

Why bother…?

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(This painting hangs in my kitchen… It’s so me!)

Why fermentation?  Why canning?  Why grow your own food when you have grocery stores on every corner?  Why go through the work?

Oh my, so many questions.  I’ve heard it all.  I’ve even heard, “Sherry you are too sick to be doing all of that”, or “I did all that when I was younger and see no need to keep doing it.  I hated doing it then with my mother why would I do it now.”  Well, the primary answer to everyones “why” about this topic is this:

Neighbor, “Yeah we have so many tomatoes this year that Sally (name changed) is thinking we should make some pasta sauce.  We just aren’t sure what to do with so many.”

MY husband, “Oh yeah.  Can the sauces so you have them this winter.  It was great this last winter when Sherry was so sick and I prepared the meals, those canned sauces really helped out when I needed them.”

Neighbor, “Maybe they can help one another and do the canning together.”

Said and done!   Two verses come to mind when I consider this conversation exchange.  The first is from Proverbs 31:10- 18  “An excellent wife who can find? She is far more precious than jewels.  The heart of her husband trusts in her, and he will have no lack of gain.  She does him good, and not harm, all the days of her life.  She seeks wool and flax, and works with willing hands.  She is like the ships of the merchant; she brings her food from afar.  She rises while it is yet night and provides food for her household and portions for her maidens.  She considers a field and buys it; with the fruit of her hands she plants a vineyard.  She dresses herself with strength and makes her arms strong.  She perceives that her merchandise is profitable.  Her lamp does not go out at night.”  Keep in mind that as I type this I am aware that it sounds boldly prideful on my part to consider this verse and my husbands conversation.  However, when you realize that the title of this portion of Proverbs is titled “A Woman Who Fears The Lord” you understand that all that I do is pleasing to the Lord.   I understand who the Lord is and why I am here.

Now, I also must admit that the human side of my being, living in a self indulgent world also realizes that homemaking has become a taboo word for women.  The thought amongst our peers is that we were either too stupid to make it doing anything else (and yes I’ve even heard of one persons interpretation of my being a stay at home mom described as “not being highly educated”) or we have an overbearing husband who chains us to the house without allowing us to have a mind of our own.  That being said, I have to also admit that worldly thinking can and does creep in sometimes.  My worldly thought on the conversation was this, “Thank you Lord that my husband appreciates the sacrifices I have made.  I was not at the pool, tennis courts, golfing at the club, sitting down watching soap operas (are those still running?) or going out spending money with friends buying designer clothes and enjoying lavish expensive lunches (as many of my friends did at our last place of residence).   I will consider this my paycheck… A wonderful compliment from my husband.”  Now, being that I started it out as a sort of thanksgiving prayer, one would assume this was not worldly, however, I would argue with you that it was very selfish on my part to look to myself with pride expecting praise from someone for something I’ve done and sacrifices I made.  Really?  I’ve made no sacrifices, this is my JOB as a wife and mother.  Going to the Word of God you see that Proverbs 31 has much more to say past verse 18.  And, it’s all to please the Lord.    Does that mean there is no laughter and fun?  Of course not.  There is great joy when you all sit down together for a meal, or when the aroma of dinner tantalizes your husbands nose when he walks in the door, and the pleasing look in his eyes when he knows that he doesn’t have to worry about one more thing after a full day of work away from those he loves.

Gardening, canning, fermenting, and housework is done to please the Lord.  Not to please anyone else.  Now, in pleasing the Lord, I am also pleasing the family.  It’s a win win.

The second verse was from Titus 2:3, “Older women likewise are to be reverent in behavior, not slanderers or slaves to much wine.  They are to teach what is good, and so train the young women to love their husbands and children, to be self-controlled, pure, working at home, kind, and submissive to their own husbands, that the word of God may not be reviled.”  Again, God honoring to teach the younger women (Sally) how to please the Lord by also pleasing, preparing, saving money and working for the good of the family.

Now, that I’ve shared what’s been on my mind the last two days, I need to share why it’s been on my mind.  Yesterday began canning day.  With the harvest coming in from our own garden and the local CSA it’s time to begin preparing for winter.  Oh we enjoy enough of our harvest now, however, we also enjoy it all winter long.  The first comment of my being too sick actually came to reality when I was on my feet all afternoon without sitting down for a break and by dinner time my right leg was numb and I felt like I was again dragging my right foot.  Oh swizzle sticks!  (as the little girl next door says)  Today is a new day and we will try again.  Taking breaks this time so as not to overdo.

Yesterday I canned the two day project I was working on.  Chicken Stock.  Yes, I canned it.  I did some reading and educated myself so as not to ruin anyones day with illness. I made my chicken stock the day before, cooking it in the Nesco all day.  Then I poured it into jars, refrigerated it and skimmed off the fat the next morning.  I then put it back into a stock pot (2 – 3/4 gallons of it) just to the boiling point, poured it into clean hot pint jars, added a tsp. of salt and placed on the lids and began the canning process.  Because water baths are not sufficient enough for chicken stock, I used two of my pressure canners at 10 lbs. of pressure for 20 minutes.  I made 23 pints of stock.  (See previous post last fall on making the chicken stock.)  Disclaimer:  I would NOT can any chicken that comes from the traditional conventional marketplace.  I would only can organic, non-GMO fed chicken stock that was homemade with all organic ingredients using pure unadulterated water sources.  

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After the chicken stock I moved on to making fermented salsa.  I took the beautiful ripe organic tomatoes from the CSA (mine are not done yet), one very large onion, a large bunch of cilantro and about 10-15 garlic.  I put them all in the food processor and gently processed them down to a mildly chunky state and poured it all into a bowl.  I took clean jelly jars and a few pints placing 1 tsp. salt and 1 TBS fresh whey in each.  Then I scooped the salsa into each jar leaving 1 inch space at the top.  Wiped each clean and put on the lids.  I then shook the jars to mix in the whey and the salt.  Placing them on the counter on top of a towel I then unscrewed the lid of the jar so the air would be able to flow.  I will leave them on the counter from 3-7 days, burping the jars each day to release the fermented gases before putting them into the refrigerator.

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Fermented foods have been a long tradition in many cultures and is wonderful to help aid in digestion.  We see the importance of eating yogurt, this is the same only using fresh organic vegetables.   Each month my doctor wants to know if I am continuing to eat my fermented veggies, juicing, kefir and kombuccha of which the answer is always yes.  We both agree it helps tremendously.

Today, I will be creating and making fermented beats, fennel, cabbage recipes which I will share at the end of the week.

 

P.S.  I am college educated with a 4 year degree. 🙂

 

Thank you Lord for the blessing of a family to care for.  Thank you for the knowledge you have provided regarding health, nutrition, foods, and the human bodies response to unnatural man made resources.  Thank you Lord for the daily strength that can only come from you as I open my eyes each day feeling weary.  It is only through your almighty grace that I continue on.  Lord I pray that I can honor you through all that I do, say and think.  Help me to keep my focus on you and you alone so that all I do on this earth will be glorifying to you.  Amen…

 

Menus / Recipes

Pizza Anyone?

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One thing I miss about eating gluten free and rice free is pizza.  On occasion I will eat a gluten free pizza however, due to the rice flour I usually pay for it.  One of my friends suggested a crust made out of zucchini.  Since I have an abundance, I gave it a try.

The crust was yummy and the pizza definitely hit the spot.  I have to yet figure out how to be able to hold it, although using a fork was just fine.

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Zucchini Pizza Crust

Shred zucchini and sprinkle with salt in a bowl.  Let sit for about 30 minute until the zucchini has lost much of its liquid.   I used about 2 cups which made a huge pizza.

Cut up some garden fresh basil, pineapple, prosciutto, onion, mushroom, olives, spinach, goats cheese, and another cheese of choice.

When the liquid is drained out of the zucchini, add in two eggs, 1 – 1 1/2 cups of Almond Flour, and a dash of salt.  Mix well.  Spread out on a heated pizza stone that has been sprinkled with GMO free organic corn meal and bake for 10 minutes until lightly browned.  Once the crust is browned, add your tomato sauce and toppings and bake another 15 minutes at 400 degrees or until cheese is bubbly and vegetables and prosciutto are cooked to desired tenderness.

Cut, plate, serve and enjoy!  🙂

 

 

Menus / Recipes, Why?

Healthy Meal Idea

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A friend of mine recently wrote about her Strawberry Mango Salsa and I was drooling.  Okay, not literally drooling, I was salivating in thought.   It reminded me of a salsa that I used to make years ago, allowing a few summers to pass without it blessing our table.  So, while my daughter and I were away we decided to make fish tacos with our Mango Salsa.  We’ve now enjoyed two meals with it.  🙂

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Mango Salsa

2 ripe organic Mangos

1/2 organic yellow sweet onion

1 small organic red pepper

1 bunch organic cilantro

2 garlic stalks

Chop all of the above and put into a bowl.

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Add:

1/2 tsp. Organic Balsamic vinegar

1 TBS. Lime juice

1 TBS. Apple Cider Vinegar

1 TBS. Coconut Sap

Salt

Mix all ingredients well, cover and let sit in the fridge for at least 2 hours before serving.

The fish I used was a thick white fish (any that are wild caught).  I cut them into squares and seasoned them, placing them into a cast iron pan with coconut oil.  I cooked them just until they were done.

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We loaded the fish into the taco shells (organic is best), then added fresh cut organic red cabbage and placed the mango salsa on top.

The following day we broiled some Wild Caught Sockeye Salmon with some dill and placed it over a bed of garden fresh lettuce with a sliced avocado and some 6 bean salad.  Who needs dressing for the salad when you have Mango Salsa.  🙂

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Gardening, Lymes, Menus / Recipes

Health and Healing, Dinner Part 3

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There is nothing like dinner on the porch with the whole family enjoying fresh wholesome foods sharing their thoughts on their day.  Tonights dinner was soup and salad.  If your like my family you are likely saying to yourself, “Soup?  It’s summer…soup is for winter and cool weather.”  My son and my husband both had this look on their faces as if I had 10 eyes when I told them soup.  I have to tell you that at the first bite they both were delighted and enjoyed what they thought was going to be a mistake of a meal.  So, here it is:

Asparagus Soup (Sherry version)

1/2  Large yellow onion, chopped

4-6  Yellow, Red and Orange Sweet Peppers, chopped

2 Center stalks of Celery, chopped

2-3 Bouquets of fresh asparagus

Sautee vegetables in 2 TBS butter or coconut oil.
Sautee vegetables in 2 TBS butter or coconut oil.
Add Asparagus and sautee until tender.
Add Asparagus and sautee until tender.

When vegetables are tender, add fresh parsley, thyme and sage from the garden.  I also added 1 TBS garlic, 1/2 TBS sea salt and pepper to taste.  Stir all together and add:

1 Quart of fresh homemade beef broth (cook down soup bones with water and 1 TBS apple cider vinegar)

Add also either 8 oz. milk or coconut milk.  Simmer until all vegetables are cooked down and liquid is hot.  Then I use an immersion blender and make sure all of the vegetables are broken down so the soup is not chunky.  I then let it simmer for another 10 minutes.

For the salad, we picked fresh green out of the garden tower, added fresh grape tomatoes, cucumbers, parsley, and cut up turkey breast.  I added an Organic Creamy Ceaser dressing.

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Just a note:

Asparagus is a great source of Vitamins A, C, E & K, chromium, glutathione, and is a natural diuretic.

Lymes, Menus / Recipes

Health & Healing Part 2, Lunch

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What could be better than leftovers?  For lunches we either make salads, nachos, or eat leftovers.  Sometimes the kids will make a sandwich if we have turkey.  Above is an example of a tasty lunch from some leftovers.

Cut up organic veggies leftover from the weekend at the Highland Games, a cup of hummus (organic individual cup from Costco), Organic 6 bean and onion salad, and a leftover grilled chicken breast with some raw honey mixed together with a little mustard.

The kids and I also like to make taco salads, homemade chicken caesar salads, homemade soups, and once in a while a gluten free, rice free tuna pasta salad with veggies.  The possibilities are endless if you stock your fridge with fresh healthy whole foods.

My afternoon detox / energy drinks are either homemade Kombucha and/or my recent concoction of Young Living Essential Oil’s Ninxia Red (2 oz), 2 tsp apple cider vinegar, 1 TBS raw honey, juice from 1/2 squeezed lemon and 6-8 oz. coconut water.  Mix and drink.

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Nutrition does not need to be expensive or difficult.  I hope that you too can find healing from some of God’s most natural healing foods.

 

Lymes, Menus / Recipes

Breakfast, Health and Healing Part 1

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Over the years I have been amazed at the food choices some people make.  I have had acquaintances with women who are skinny as rails, spend hours in the gym, go home and eat 1/2 of a chocolate cake.  I’m not kidding!  I on the other hand can spend hours at the gym, eat salads 3 meals a day and gain weight.  I’m serious!

With Lyme disease, I have found it so painful at times and the exhaustion so extreme that cooking anything seemed daunting.  I know I’ve said it before, and I’ll say it again… I praise God for a husband and children who love me enough to take over the “mom” duty of cooking over the last year.  They not only cooked, they also prepared healthy meals following the directions I’ve given them over the years.  Even as teenagers, their rebellion  against food is usually against the bag of organic gluten free cereal.  They are becoming more and more against cereal and enjoy their eggs, yogurt and a pancake once in a while.  You could say they typically complain if it’s not cooked or prepared just prior to eating.

Research after research shows how unhealthy our food choices are in this country.  We have GMO’s and many other toxins in our water, vegetables, meats and fish.  So what is one to do?  Learn, read, study and educate yourself.  I am quite confident that my own battle with Lyme disease and all of it’s wonderful co-infection friends will only be won if I stay on track and continue to try to build up my body with nutrition and not give in to the foods that can make my mouth water at the name or smell.

Since I had the B12 shot, changed my meds around, and made more significant changes in my meal choices,  I have been increasingly finding myself better each day.  I have moments of fatigue, so I rest, I have moments of pain, so I evaluate my diet or activity level and I make more changes.  I thought I would share what a typical day of my diet looks like, since it only changes slightly.  Today, we will start with breakfast.

A pint of juice from fresh vegetables provided by my own garden and our local CSA that is now in full swing.

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Now, I began juicing each day broccoli, kale, spinach, carrots, celery and cucumbers.  I felt great about 2 weeks into it and then I crashed.  I learned from a friend who is in the medical field and who also has health issues of her own that if one is hypothyroid caution should be taken with cruciferous vegetables.  It dawned on me that I had read that early on in my diagnosis of adrenal fatigue and hypothyroidism a number of years ago.  So, I read up on what is safe to eat and for the last two weeks I have once again been feeling that my energy is better.   I am quite certain that the nutrients released out of the fiber has helped my body regain the vitamins and minerals it needs to help heal itself.  When I have to miss a day, I certainly feel it.   Here is my daily juicing recipe (all organic):

bunch of celery – Known to be an antioxidant, helps with inflammation, contains Vitamin C, B1, B2, B6, and also potassium, folate, calcium, magnesium, iron, phosphorus, sodium and many amino acids.   Some caution is taken due to the sodium content in celery.

1/4 large cucumber – aids in digestion, helps with hydration, has been found to fight cancers, is also a good source of  the B Vitamins

 beet greens – vitamins C,  A, and K, protein, phosphorus, zinc, fiber, magnesium, potassium, copper, manganese, calcium, iron

organic pre-cooked beets – lowers blood pressure, fights inflammation, Vitamin C, minerals, detoxifies

carrots – beta carotene, Vitamins A, K, C, calcium, potassium, copper, B6, folic acid thiamine, magnesium

cilantro – detoxifying, phytonutrients, antioxidant, is used as an anti-septic, fungicide, aids in digestion, has Vitamins A, C, K and B as well as calcium an potassium

swiss chard – used as an antioxidant, beta carotene, Vitamins E, C, zinc, lutein, also helps in regulating blood sugar levels and is a good source of calcium

dandelion greens – Vitamins K, C, B6, thiamin, riboflavin, calcium, iron, potassium, manganese, zeaxanthin, folate, magnesium, phosphorus, and copper

1 lime – Vitamin C

I also eat a gluten free, rice free Glutino English Muffin.  Toasted twice, and on both halves I put 1 TBS each of Coconut Oil.  Then I sprinkle Maca Powder on one half with an organic soaked and dried nut butter on top.  The other half gets a TBS of my raw honey.

This mornings addition was left over Avocado Cucumber salad.  Consisting of:

Sliced and de-seeded cucumbers, avocados, fresh chives chopped up, fresh garden cilantro chopped finely, and two limes which I cut in half and squeezed on top.  Add a little salt  and stir.  The family like it and it was so healthy.  I was glad there was some for breakfast.

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Household Helps, Menus / Recipes, Why?

Honey Anyone?

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Proverbs 24:13 (ESV)  My son, eat honey, for it is good, and the drippings of the honeycomb are sweet to your taste.

Exodus 3:8 (ESV)  And I have come down to deliver them out of the hand of the Egyptians and to bring them up out of that land to a good and broad land, a land flowing with milk and honey, to the place of the Canaanites, the Hittites, the Amorites, the Perizzites, the Hivites, and the Jebusites.

Matthew 3:4 (ESV)  Now John wore a garment of camel’s hair and a leather belt around his waist, and his food was locusts and wild honey.

I have been looking forward to having bees for several years.  In fact, I even bought the kids a book on bee keeping for Christmas one year.  They knew it was more for me, I was just trying to rope them in to my dream.  Last year, I was thrilled to be able to buy my own bees and set up my hive.  Although they died this spring and I am trying to built upon an old hive in the woods, I was able to harvest the honey out of my original hive and scrape out the wax.

It took a week for me to complete the process and a week without being able to use my kitchen island, yet I would say it was worth it.  Oh how sweet it is.  I am praising God for His most delicious and creative creation.

Here is what fun I’ve had in the last week:

First, I scraped the frames into a plastic bin.  The frames that had honey I scraped into a colander over a large bowl.

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The combs that did not have honey I put into an old crock pot and turned on low to melt down.

 

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Once the honey dripped out of the combs in the colander I strained the honey that was in the catching bowl through a small mesh hand held colander into a half gallon jar.

 

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I cut the top off of an empty 1/2 gallon cardboard container of almond milk and cut up an old white t-shirt rubber banding the piece of shirt to the top of the container.  I then poured the melted wax out of the crock pot into the container using the shirt as a strainer for any of the paper comb that did not melt.  When it all cooled I cleaned out the pot discarding the waste comb and cut open the box to find a beautiful clean block of beeswax.

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The kids want to know what I’m going to use it for and I told them it will be used for either candles or lip balm.  They are opting for the candles, I’m opting for the lip balm.  A friend of mine from TX gave me a wonderful lip balm las week she made out of beeswax, essential oils and coconut oil.  I’m hoping to get the recipe from her when she returns back home.

When I can taste the sweetness of the honey, and smell the aroma of the beeswax, I no longer fear the disease that has consumed my life over the last year.  Nature is amazing.  God is amazing!

Lymes, Menus / Recipes

Sherry’s Quick Mayonnaise

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Many times I am quite surprised at the lack of information people have regarding the food they eat.  For example, many do not realize the hazards of GMO’s,  high fructose syrup, MSG, soybean oil, margarines, preservatives, dyes, flouride, farm raised fish, conventional beef, chicken, fat free ingredients,  etc.   The list goes on and on.  In the age of technology all it takes is the push of a button and one can experience information overload.  Is all of the information you read accurate?  No.  Is all of the information you read possibly out to sell you a product?  Yes.  Can you be easily misled by information?  Yes.   That being said,  my philosophy is to look at the sites that hold credibility by posting their resources from where they themselves found their information.  It is also possible to pull up research done at Universities or through research firms that have published their findings.

That being said, our family only buys organic products and when possible we make everything from scratch.  I’ve taught my children how to cook and how to creatively make lunches out of leftovers and healthy breakfasts that consist of non sugar non cereal ingredients.  Rarely do they eat cereal or sandwiches.  On occasion they do like a gluten free organic shaved turkey sandwich or even an albacore tuna sandwich (bpa free can wild caught tuna).  Mustard is okay as a condiment option, however, their favorite is mayonnaise.  Have you seen the ingredient list on a jar of mayonnaise?  I used to buy an organic brand that was made with coconut oil, however at $15 a jar, I just couldn’t stomach paying the price any longer.  About 2 years ago a friend found a recipe made with the coconut oil and I began making it myself.  The family however, after a time, just plain old got sick of the coconut flavor so I began learning more about oil choices and changed the recipe to the families liking.

By making our own, we are also able to make other wonderful dressings that satisfy the need for something more creamy.  With this recipe we dress cole slaw, potato salad, salads and more with just a change in the seasonings.  Flavored mayonnaise is also great depending upon the sandwich.

Hope you’ll give it a try.

Sherry’s Quick Mayonnaise  (makes a little over a pint)

1 whole farm fresh egg

2 farm fresh egg yolks

Sea Salt to taste

1 TBS Organic Dijon Mustard

1 tsp Organic Apple Cider Vinegar

(Optional additions depending upon what you are making it for:  Wasabi powder, variety of herbs, anchovies, dash of cayenne pepper, dried mustard, turmeric…)

Place all ingredients above in a food processor and process until completely mixed.

Make sure when you begin pouring the oil in, that the processor is on. Do not stop the processor while adding the oils.  There should be a cup with a hole in it in the top of the food processor. This is where you will slowly pour in the oils.

Please note: the slower you pour in the oil, the better your mayonnaise will be. The oils will separate from the other ingredients faster if you pour the oils in too quickly. This is the secret.   Slow…

1 – 8 oz.  bottle of Almond Oil, Olive Oil,  Avacado Oil,  Grapeseed Oil  (These are the ones I use and I like the flavor.)

1 – 8 oz. bottle of another oil  (use a second oil from the list above)

I usually store the mayonnaise in a jar with a lid, not plastic, in the fridge.   Enjoy!

Little Tidbits:

Partially Hydrogenated Soybean Oil – manmade fat; known to cause cellular disruption in the body; obesity; reproductive problems; heart disease; US grown soybeans are 90% genetically engineered;  soybeans contains Omega-6’s and can lead to inflammation; soybeans contain phytates which block the absorption of minerals; affects negatively on the thyroid;

(References: http://articles.mercola.com/sites/articles/archive/2013/01/27/soybean-oil.aspx http://www.lewrockwell.com/2013/01/joseph-mercola/soybean-oil-one-of-the-most-harmful-ingredients-in-processed-foods/)

Avacado Oil – reduces inflammation and oxidation; helps to fight against free radicals; studies show it kills cancer cells; contains more vitamin D than Olive Oil; contains carotenoids that help fight cancers;

(References:  http://healinggourmet.com/article/avocado-oil-the-healthiest-cooking-oil-youre-not-using-yet-853;   http://www.naturalnews.com/027509_avocado_skin_health.html )

Olive Oil – rich in monounsaturated fatty acids; reduces inflammation; reduces chances of heart disease and hypertension; lowers risk of depression; may reduce breast cancer risk; may reduce risk of stroke in elderly; helps to maintain healthy cholesterol levels; helps to protect liver and pancreas; 

(References:  http://www.medicalnewstoday.com/articles/266258.php;  The research is numerous… take a look.)

Almond Oil – High in Vitamins E & D & K; helps with digestion; protects and maintains healthy brain tissue; reduces LDL and aids in raising HDL; helps in protecting the skin; reduces blood pressure; aids in protecting from heart disease; rich in folic acid; high in minerals; contains anti-oxidents; 

(References: http://www.medindia.net/patients/lifestyleandwellness/health-benefits-of-almond-oil.htm;  http://www.livestrong.com/article/119876-health-benefits-sweet-almond-oil/;  http://www.seedguides.info/almonds/)

Grape Seed Oil – full of anti-oxidents; lowers LDL; may help to inhibit cancer cell growth; helps with acne; may help in PMS symptoms; may help with cavities; can be cooked at higher heat without releasing free radicals unlike Olive Oil; 

(References:  http://www.livestrong.com/article/406768-the-health-benefits-of-grape-seed-cooking-oil/;  http://www.homecookingadventure.com/articles/grape-seed-oil-benefits)

Keep in mind that you need to do your research.  Not all oils are alike and you need to understand each one and how to keep them from spoiling.  Note also that there is a great amount of information available.  Choose wisely what works best for you.  

Know what it is that you are putting in your mouth.  

 

 

Menus / Recipes, Why?

Waffles & Leftovers

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When the kids were little, we had fun with breakfasts.  We had muffin Mondays, Twisted Tuesdays (which could be anything from omelette’s to yogurt), waffle Wednesdays, thankful Thursdays (again, either eggs or yogurt) and french toast Friday’s.  As years have gone by and they are getting older, we still don’t eat much cereal and eggs are usually the breakfast choice.  Unless of course, mom is having a good morning and we change it up a bit and make either muffins, crepes, or waffles.  This morning, I felt pretty good and was able to make my husband an omelette and the kids waffles.

As I served them up, our son announced that he really wasn’t looking forward to waffles as they “usually have no flavor and honestly just don’t taste good”.  This mornings however, were “delicious and were the best ever”.   When they asked me what I did different I told them that “I think it’s better you don’t know and then you’ll keep on enjoying them”.  Of course, that only made them really want to to know what was in them   so I informed them that the left over sweet potatoes they’ve avoided for two days were discretely placed in their “delicious” waffles.   Our son had already assumed there was a vegetable in there somewhere.  After all, when they were little I used to add things like carrots and zucchini to their muffins and either cut up prunes, dates, or apricots to their pancakes.  Who needs chocolate chips in pancakes when you have apricots?  🙂

Anyway, I thought I’d share the recipe for those of you looking for something really yummy and easy to make.

Waffles & Leftovers (this made 5 waffles)

In a blender add the following ingredients in the order given and blend until smooth:

8 farm fresh eggs

2 tsp. organic vanilla

1/2 C. raw honey,

2 tsp. organic apple cider vinegar

1 C. precooked organic yams or sweet potatoes

2 tsp. celtic sea salt

2 C. Organic Almond flour

2 tsp. baking soda

2 TBS. variety chopped presoaked, dried nuts

1 TBS. shredded organic coconut

Make sure you have a hot waffle iron that has been lightly oiled with either lard, grape seed oil or a coconut oil.  Pour your batter in the waffle iron, close and set timer for 3 minutes.  If you have a waffle iron that turns over, I usually pour in the batter, set the timer and turn over immediately, then turn it back when I have about 1 minute left.

What is wonderful is fresh or frozen cut up fruit to place on top of the waffles with a little butter.  Who needs syrup when you have fruit?  🙂