Homemade Sore Throat Gargle

It's cold season and our house has been hit this week.  I pulled out one of my favorite books (The Healing Home Spa by Valerie Gennari Cooksley - no longer in print, but can be bought used on amazon), and made one of her sore throat gargles, with a few little changes.  I really liked that it has apple cider vinegar in it, as it can help kill the bacteria that cause sore throats.

Here is her recipe:

*1 cup sage herbal tea or hot water (I did a strong sage tea, using 2 tsp of sage in the cup of water and let it sit for about 30 minutes until it cooled to lukewarm)
*1T fresh lemon juice (I used 1 drop of lemon essential oil instead)
*1T apple cider vinegar (I used Braggs raw apple cider vinegar)
*2 drops geranium essential oil (I used one drop, since I had used the lemon essential oil)
*1 drop ginger essential oil
*1 tsp raw honey or sage honey

I combined the essential oils first in a little jar, then added the remaining ingredients, making sure the sage tea was cool enough so it would not kill the beneficial bacteria in the honey or apple cider vinegar.  I would use this gargle 2-3 times a day.

Support Your Local Organic Farmers

I'm always so excited when I see a new organic farmer pop up in our area.  Living in SoCal, I am fortunate enough to have year round farmer's markets and a number of organic produce vendors to buy from.  But, because of our location, it has been difficult to find any local organic chicken farms...until now!  I was thrilled to discover Living Earth Ranch, a very new start up organic chicken farm!  I baked one of their 8 pound chickens last night that was fresh, never frozen, and it was absolutely amazing!  I'm so happy to be able to support this local farm and hope there are some other locals in the San Diego area who will do the same.  It's hard work being a farmer and I am so grateful to all those who farm organically and sustainably so that I can buy quality organic produce.  So, if you can, look around your area and support those who are growing organic and seeking to provide their customers with nutrient dense, safe foods.  (Did you know that organic foods typically are more nutrient dense than their commercial counterparts?)

Butter, garlic cloves, and rosemary under the skin, and stuffed with some lemon, then salted with pink salt! Yummy!

Health Benefits of Strawberries and Strawberry Leaves

Strawberry season has started out here in San Diego and we received our first pint in our organic co-op this week.  Because of the heavy use of pesticides on commercial strawberries, this is definitely a fruit that you want to buy organic.

Strawberries pack a healthy punch!  According to the World's Healthiest Foods, they ranked 27th as a best food in the US, due to their high antioxidant level and ranked 4th among fruits.  They ranked 3rd for the highest antioxidant levels per serving size!

Strawberries are high in Vit. C, phytonutrients, and a good source of manganese.  They are anti-inflammatory in nature, have blood sugar regulating qualities, fight cancer, and benefit the cardiovascular system.  You can read more about them HERE.

Strawberries are a fragile food, so if you cannot consume them within a day or two of picking or buying at the grocery store, then freeze them right away.  You want to look for berries that look plump and are bright red.

Photo Credit: grit.com

Strawberry leaves are also of value!  These can be taken as a tea or in capsule form (do not take if you have a strawberry allergy).  The leaves can be used to help balance the acids in your digestive tract and are a good digestive tonic.  Strawberry leaves can also help to prevent anemia and help with aches and pains of arthritis.  They are rich in vitamins and minerals, and is one of the best natural sources of vit. C.  The leaves can be made into an infusion tea the same way you would use red raspberry leaves.

Dried Apples

I tried my hand at drying apples for the first time this past weekend.  I bought an Excalibur square dehydrator last year and have mainly used it for drying nuts, making yogurt and drying a big batch of tomatoes last year.  We have had a lot of apples coming through the co-op lately and I was tired of making applesauce, as good as it is!  I'm finding that drying fruits and vegetables, especially "seconds" is going to be a great way to save money and make use of what is in season.  Drying foods is also an excellent way to retain many of their healthy nutrients, which processes like canning destroy.

These are pink lady apples and they came out SO yummy.  I used a mandoline slicer to make my slices nice and even (that slicer was a life saver last year when I dried about 40 pounds of "seconds" tomatoes).  These were quick to make and a great snack to have around the house.

Cultured (Lacto-fermented) Citrus Marmalade

It's Cultured Monday again!  How is everyone doing with their culturing goals?  I have had so much fun coming up with different cultured recipes and eating them with my family everyday.  I have also noticed that since my two year old has been eating more cultured foods the yeast that he had behind his knees is gone!  I'm very curious to see if this lasts.

Here are a few ways we have used my cultured foods so far this year:

*Cultured Ginger Root:  minced into salad dressing for a delicious kick.  I also used it finely minced on pancakes with other fruit and in our morning smoothies for an immune boosting kick.

*Cultured Mustard:  served on bratwurst.  I also used it in chicken salad and in salad dressing.

*Cultured Applesauce:  served with a little honey or cherry juice concentrate due to it's tangy taste.  My two year old loves this!  I also mix it with other fruits, like my cultured tangerines, minced cultured ginger root, and fresh strawberries and put it on pancakes.

*Sauerkraut:  I serve this as a condiment with almost any meal.  I have some fun recipes coming up in the next few weeks of different sauerkraut and other vegie combos.


I hope that is a helpful list of just some of the ways you can use these cultured foods.  I love to hear any other ideas you have!

Today I am posting my cultured tangerines and oranges.  I followed the recipe from Nourishing Traditions which calls it a marmalade, but it's really too soupy to be a marmalade.  These are SO good and a perfect topper for chicken or fish after you have cooked these meats, put into smoothies, or diced into cooked rice.  They are also good eaten right out of the jar.  We have had such a bounty of citrus - this is the perfect way to preserve them and keep (and even add to) their high nutrient value.

Here is the recipe from Nourishing Traditions:


*3-4 organic oranges
*1 T sea salt
*1/4 cup whey
*1/2 cup filtered water
*1/4 cup Rapadura


Slice oranges very thinly and cut slices into quarters.  Place in a quart-sized wide mouth mason jar and press down lightly with a wooden pounder or a meat hammer.  COmbine remaining ingredients and pour over oranges, adding more water if necessary to cover them.  Marmalade should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.  If marmalade develops spots of while mold on the top, simply remove them with a spoon.


I did not have any problems with mold and added a bit more rapadura than called for.  I also would gently turn the jar a few times a day to make sure the citrus at the top was getting washed in the culturing fluid.  If you like things a bit sweeter, add some extra sucanat once these are done fermenting.


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My Little Garden

Gardening is not my forte...I seem to kill almost everything I plant, mostly from lack of watering, I think.  But, I was motivated to try again and just finished planting my little garden because...

this time I have a little helper who LOVES to help mommy water the "garden".  I am very happy about this because it's a shame to not garden when we live in a place that we can have a thriving garden year round.

So far, due to his help, my little garden is flourishing!  We have rosemary, red kale, sage, chamomile, lemon balm, nasturtium, red dandelion, apple mint, chocolate mint, onion and basil.  The nasturtium is growing SO fast, I can start adding it to my salads now for a nice peppery kick.  Hooray for my little gardener!

Make Your Own Baking Powder

Through some reading I have done, I have read that some brands of baking powder carry aluminum in them.  No thanks!
I was busy looking for a source that was guaranteed aluminum free, when I stumbled across this recipe in Super Natural Cooking by Heidi Swanson.

I have been using it for months now and love it.  My baked goods rise beautifully and it's easy and inexpensive to make.
Here is her recipe:

*1 part baking soda
*2 parts cream of tartar
*2 parts arrowroot

Simply mix together.  Swanson says this should last for a month, but I have had mine at least 6 months and it still seems to be working great!

(Shared at the Healthy Home Economist, Homestead Revival, Real Food Forager, Kelly the Kitchen Kop, Mind Body and Sole, Premeditated Leftovers, Frugal Follies, Delightful Order, Somewhat Simple, Momnivore's Delimma, Miz Helen's Country Cottage, A Little Nosh, GNOWFGINS, The Nourishing Gourmet, Real Food Whole Health, Real Food Freaks, Jennifer Cooks, Creation Corner, Bacon Time , Jo's Health Corner, FIngerprints on the Fridge, Allergy Free Vintage Cooking, Fitness Friday, Food Renegade, Raising Isabella)

Red Raspberry Leaf

Red raspberry leaf has become the herb of choice for pregnant women due to it's ability to tone the uterus, shorten labor, and help prevent cervical tears, but I would also like to list its benefits outside of pregnancy.  We regularly consume this herb in our household as a tea.

Here are just some of the other benefits of red raspberry leaf:

*helps to balance hormones

*rich in minerals such as calcium, iron, manganese, and phosphous

*rich in vitamins A, B, and C

*due to it's astringent (tightening) properties, this herb is excellent for diarrhea, even for children

*good to use when you have a cold or a fever because of it's antiviral and antibacterial properties

*helps with sterility

*bleeding and inflamed gums

*helps to reduce blood sugar

My favorite way to use this herb is to make a tea with the leaves.  Adults and children can take this herb. I like to give it to my son once a week or so due to the vitamin and mineral content.  If you are giving this to a child, be sure that you use the proper formulas, most often by weight, to figure out the safe dose.  Many formulas can be found online and I will also be doing a future post.  My best advice for giving herbs to children is to buy the book Gentle Healing for Baby and Child.  This author reviews how to determine dose and what herbs can be safely given to children.

Winner of our Giveaway!

We picked our winner through random.org and #12 won, Amanda!  Please send me your contact info (you can leave it in a comment that I will not publish) and we will get the book out to you right away.  Thank you to all who stopped by for our giveaway.  We hope to do another one soon!

Soaking and Drying Nuts

Have you ever tasted soaked and then dried nuts?  They are delicious and so much easier to digest than their unsoaked counterparts.  

Nuts contain enzyme inhibitors which affect their ability to be digested.  Raw, soaked nuts are also a source of digestive enzymes.  This is why it is important to soak your nuts before you eat them.

You can eat nuts that have been soaked without drying them if you do not have a food dehydrator, but they will not be crisp.  Nuts that have been dried at 95-100 degrees for 12-24 hours will be crispy and so delicious!

I soak and dry my nuts and seeds in large amounts, then freeze them and they are ready for use in any way that you would use ordinary nuts.

Walnuts soaking

Take 8 cups of your choice of nuts or seeds (do not mix - do a single kind of nut or seed at a time) and place in a large glass bowl.  Add 2 T of sea salt and cover with water, making sure that you have 2-3 inches of water above the nuts as they will absorb quite a bit of water.  Let them sit over night or at least 7 hours.

Walnuts getting ready to dry on my Excalibur dehydrator.

Drain your nuts and place in a single layer on a quality food dehydrator.  Dry at 95-105 degrees for 12-24 hours or until completely dry.  The drying time will determined by the kind of nut or seed and the climate you are in.

Place your nuts or seeds in your freezer to maintain freshness and to prevent them from going rancid.

(I love my Excalibur dehydrator.  I can do huge batches of nuts, fruits, or vegies, and I also like to use it to make yogurt.  I feel it was a great investment, especially since mine has a timer.  I have been using it for a year and love it!)

Cultured (Lacto-fermented) Mustard

It's Monday again, and here is another cultured recipe!  This is cultured (or lacto-fermented) mustard.  It's so easy to make and SO yummy!  This was a huge hit with the hubby, especially when served on bratwurst.  We will never go back to store bought mustard again, especially since this is so inexpensive to make.

Adding ingredients to make my mustard

 I used this recipe that I found on the GNOWFGLINS website.  The only difference is in red print and it is that I added mustard seeds.

Ingredients:

• 1/2 cup mustard powder
• 3 tablespoons whey (OR whey from coconut milk kefir OR 2 tablespoons apple cider vinegar*)
• 2 tablespoons water (if using acv, use 3 tablespoons water)
• 3 tablespoons dried dill –OR– 5 tablespoons chopped fresh dill
• 3 to 5 tablespoons honey
• 1 teaspoon sea salt

(I added to this 2 Tbsp each of yellow and brown mustard seeds, and I used yogurt whey so this would be a fermented recipe.)

Add ingredients to a bowl. Stir well. Pour mustard into a jar. Cover tightly and leave on the counter for three days before moving it to the refrigerator. Enjoy!

*If using apple cider vinegar, this will not be lacto-fermented. Leave it out at room temperature for a few hours or a day, then move it to the refrigerator.

Completed mustard, ready to sit!

(Featured on The Healthy Home Economist, You are Talking Too Much, 11th Heaven's Homemaking Haven, My Sweet and Savory, So Very Creative, Make Ahead Meals for Busy Moms, Delightfully Dowling, DIY Home Sweet Home, Home Savvy A-Z, Sumo Sweet Stuff, Frugal Antics of a Harried Homemaker, 11th Heaven's Homemaking Haven, Homestead Revival, The Gunny Sack, New Life on a Homestead, Ruth's Real Food, Marvelously Messy, Permanent Posies, All the Small Stuff, Real Food Forager, Simply Sugar and Gluten Free, From Mess Hall to Bistro, Hope Studios, TIme Warp WIfe Far Above Rubies, Whole New Mom, Mandy's Recipe Box, Not Just a Housewife, Rook #17, 21st Century Housewife, Beyond the Peel, We Are That Family, Kelly the Kitchen Kop, Frugally Sustainable, Savvy Southern Style, The King's Court IV, This Chick Cooks, Take it From Me, Ginger Snap Crafts, Wildcrafting Wednesdays, Gluten Free Pantry, Premeditated Leftovers, Frugal Follies, Delightful Order, Somewhat Simple, Momnivore's Delimma, Miz Helen's Country Cottage, A Little Nosh, Tales from Blogerittasville, It's a Keeper, A Glimpse Inside, RaeGunWear, The Nourishing Gourmet, Hear the Bells, Happy Hour Projects, Whipperberry,Comfy in the Kitchen, Real Food Whole Health, Real Food Freaks , Jennifer Cooks, Creation Corner, Bacon Time , Jo's Health Corner, FIngerprints on the Fridge, Allergy Free Vintage Cooking, Fitness Friday, Food Renegade, These Peas Taste Funny)

Safe Cookware

*Don't forget to join us in our giveaway, which ends soon!  Go HERE to enter...*

Such a dilemma, right?  What to use when you cook your food.  I've used a few different pieces of cookware, starting my married life with all clad and now ending up with an assortment of cookware pieces.  I sold my all clad a few years ago and now use vintage cast iron, vintage corning ware glass pots, and Le Creuset dutch ovens.  I converted over to these pieces after reading that scratched stainless steel can be leaching aluminum.  And whose pots stay scratch free?

The cast iron and corning ware I have purchased on ebay and are inexpensive as far as cookware goes.  I always look for vintage, as those do not carry the "seasoning" that comes on the modern pieces, many of which are made in China.  I check with the person that I buy them from to be sure that they did not use chemicals if they have seasoned the pieces themselves.  Wagner ware and Griswold are the two brands that I stick with.

I have a small round griddle and large round griddle, both favorites of mine.  These are great for using to make a quick batch of eggs or pancakes and I use these to warm up leftovers instead of using the microwave.  I also have a large griddle that I use that fits across two burners when I want to make a lot of pancakes or omelets.  I  have a 10 inch chicken fryer that I use for cooking up vegies or making frittatas.  I love the fact that it can go from stove top to oven.  I also have a small 5 inch pan that is great for warming up leftovers or melting butter for popcorn.  =)

I use my glass corning ware pots for cooking pasta, rice, and boiling water for teas.

I have two sizes of Le Creuset dutch ovens.  My 5 1/2 quart oven is used for pastas, risottos, soups and  cooking beans.  My 13 quart oven is used for stocks and cooking whole chickens with vegies.  I love that these can go from stove to oven to fridge.  The 13 quart one is quite expensive, but I found mine at about a third of the normal price on clearance at a Le Creuest outlet shop.

I love my cookware and don't miss the non-stick "stainless" steel that I used to have.  I like being confident that I am cooking on safe surfaces, especially now that I have a toddler.

If readers are interested, I will do a post about how I clean and care for my cast iron.

(Featured on GNOWFGLINS, The Nourishing Gourmet, Real Food Freaks, Real Foods Whole Health, Real Food Renegade, Butter Believer, Natural Mother's Network)