Whole Foods Friday: Crunchy Cheese Twists

It's Whole Foods Friday and once again I am featuring a delicious recipe from my sister's blog, Whole Foods on a Budget.  These will make a quick and easy snack for your kiddos!  I'm getting ready to whip up a batch up for my toddler.  Click HERE for the recipe.

(Featured on Food Renegade, Cooking Traditional Foods, The Nourishing Gourmet, Real Food Freaks, Real Food Whole Health)

Making and Using Chicken Broth

 Making chicken broth is very easy and a great money saver, not to mention all those wonderful nutrients you get from making your own.  I have gotten into a rhythm and make us a whole chicken to eat every other week, then make broth with the carcass, dividing it into six portions so that three times a week we are eating our bone broth.

 I use my Le Creset Dutch oven and place my chicken carcass along with 4-5 feet (my organic chicken farmer is kind enough to give them to me for free) and some vegetable scraps.  I like to save my onion skins, ends from greens, carrot peelings, garlic skins etc... and add them to my broth to increase the nutrient content even more.  I add enough filtered water to fill the pot with about 2 inches of space to the top of the pot.

 When everything is in there and ready to go, I add a few tablespoons of apple cider vinegar and let stir it  in and let everything sit for 2 hours before I start simmering the broth.  I let my broth simmer on low heat, checking it a few times to make sure things are submurged in the water and to add water as needed, for 24 hours.  I have never had a problem leaving it over night (we have a gas stove).

We it's all finished, I divide it into 6 portions and usually have enough to fill 3/4 full 6 two cup canning jars.  I love to use this when I make my rice, soups, quinoa, teff, or stirring into mashed potatoes.

(Featured on GNOWFLGINS, The Nourishing Gourmet)

Book Review: Natural Alternatives to Antibiotics

One of the books I have been assigned to read for my Clinical Master Herbalist program is Natural Alternatives to Antibiotics by Dr. John McKenna.  I highly recommend this book, no matter what season of life you find yourself, and especially if you are raising children.

As a former nurse, I have seen first hand the rise in antibiotic resistant bacteria and took care of many patients suffering from this issue.  It is sobering to see the increasing numbers and more virulent strains of bacteria making their appearance.

Thankfully, there is still hope if enough of us start to make the appropriate changes in how and when we use antibiotics; and this includes dietary intake as well.  A large contributing piece to this problem is the vast amounts of antibiotics used meat and dairy production.  The other large contributing piece is the frequent distribution of antibiotics by physicians and the large number of requests from patients.

In order to make a change in this area, it is important to educate ourselves.  Dr. McKenna's book will do just that and I am sure that you will not look at antibiotics in the same light once you finish reading.

The first section of this book discusses the history, effects, use, abuse, and bacterial resistance to antibiotics.  He ends this section on a hopeful note: a more prudent use of antibiotics will result in bacterial change and lead to reduced bacterial resistance.

The next section discusses the treatment of childhood illness, with many personal experiences.  I appreciate that Dr. McKenna discusses the use of both herbal and homeopathic medicine.  I enjoy using both these sources of holistic medicine in my home and learned a lot reading through this section.

He ends the book discussing nutritional and bacterial supplements (probiotics) as well as the healthy diet.  He also writes a brief chapter about stress and it's effects on the immune system.

I thoroughly enjoyed this book and learned a tremendous amount.  I particularly liked his approach to treating childhood illnesses.  I also liked the fact that he supports antibiotic use when appropriate, but encourages a natural approach to illness first.

You can purchase this book HERE.  I am an amazon affiliate and appreciate any traffic to their site from my blog, as it helps to support my site.

Featured on The Nourishing Gourmet, GNOWFLGINS, Healthy Home Economist, The Homestead Revival, Real Food Forager)

Cultured Mondays - Some Link Love...

So, we have been fighting off some colds around here and I was not able to get a cultured recipe out this week.  But, one of my fellow Nourished Living Network Bloggers, over at Pickle Me Too, has a lovely recipe for Brine Pickled Celery.  Click, HERE, to take a look at her recipe!

In the meantime, we have all been consuming a lot of THIS!

Whole Foods Friday: Coconut Curry Sweet Potato Soup with Greens

It's Whole Foods Friday!  Today I have a recipe that uses greens.  We get a lot of these wonderful vegetables in our co-op and I have found and a yummy way to use them up...

 *4 large mustard or 6 medium kale leaves, finely chopped

*1 very large or two medium sweet potatoes or yams

*1 large onion

*5 cups coconut milk

*2 cups chicken broth 

*2 T curry seasoning

*1 tsp powdered ginger

*optional - add two cups chopped, cooked chicken

 Place all your ingredients into a medium to large dutch oven.

 Bring to a simmer and allow to simmer on medium low for 30 minutes, until the greens and sweet potatoes are very soft.

This pairs well with fresh homemade sourdough bread or a side of buttered brown rice.  If you feel really exotic, then use some black forbidden rice (read more about this rice HERE) which can be found on amazon.

Disclaimer:  I am an affiliate for amazon.  I appreciate any business that you do with them from my site.  This helps to support my blog.  Thank you.

Easy Organic Baby Bottom Balm

You can make your own baby bottom balm with just three simple ingredients: olive oil, beeswax, and lavender essential oil.  I recommend using organic products for your little one and you can find each of these here, at Mountain Rose Herbs.  You will want to store this balm in a darkened glass container.  Mountain Rose Herbs sells beautiful cobalt blue and amber glass containers that can be reused.  I recommend two 4 ounce glass jars to hold this recipe.

Lavender Baby Bottom Balm

*3/4 cup olive oil
*1 - 1 1/4 ounces of beeswax (use the higher amount if you like a firmer balm)
*10 drops of lavender essential oil
*two 4 ounce darkened glass containers

Place the olive oil and beeswax into a small glass or enamel pot (glass pots can be purchased very inexpensively off ebay).  Heat on medium heat, stirring frequently until the beeswax has dissolved.  Remove from heat immediately and add your lavender essential oil, then stir briskly to be sure that the essential oil is well distributed into the olive oil and beeswax.  Pour immediately into your two glass jars. Label and use with 3-4 months.

Your baby will love this balm and you will love the pure ingredients you are using on your little one's bum!

Disclaimer:  Some of the links in my posts are affiliate links, which help support this blog.  I only recommend companies that I personally use and I appreciate any purchases you make from my links.  Thank you!

(Featured on GNOWFGLINS, The Nourishing Gourmet, Momnivour's Delimma, Food Renegade, Healthy Home Economist, Homestead Revival, Kelly the Kitchen Kop)

Why you should not buy tahini...and how to soak sesame and sunflower seeds...

I love tahini!  But after some recent reading about the high levels of phytic acid (read more here) in sesame seeds, I decided I really need to start to soak my sesame seeds along with all the nuts I already soak and dry.  And, in turn, start to make my own tahini.

Soaked sesame and sunflower seeds

Phytic acid is an anti-nutrient that blocks mineral absorption and is found mostly in grains and nuts.  Our ancestors were pros at properly preparing their grains and seeds before consumption and I am happy to say, many of us are now re-learning these secrets.

Seeds soaking

Now, there are a lot of opinions on how to soak, how many times to rinse, and how to store your soaked sesame seeds.  After reading through a number of sites, I have decided to soak my sesame (and sunflower) seeds in water (you need to use glass bowls or if ceramic, you have to be sure that they are lead and cadmium free dishes) with a bit of pink salt for a total of 8 hours, rinsing them once at the 4 hour mark, and then again at 8 hours.  I then laid them out to dry in my dehydrator on parchment paper for around 6-8 hours.  They are stored in my freezer ready to be made into tahini or thrown in smoothies and other recipes.

For drying, I use one of my favorite kitchen tools: my square Excalibur dehydrator (with timer).  This is now one of my most used kitchen items.  I use it for making yogurt, drying nuts, and drying my fruits and vegetables.

(Featured on Traditional Foods)

Coconut Cultured Ginger Shake

It's cultured Mondays again!  We've been busy eating vast quantities of the strawberry applesauce from last week...so good!

Back in January I posted a recipe for cultured ginger.  I have really enjoyed using this in various recipes.  Ginger is such a healthy, immune boosting herb, and all the better in cultured form.  For all of you who have tried that recipe, here is a great way you can use yours!

Coconut Cultured Ginger Shake

*One cup coconut milk
*1 banana
*2 one inch by 1/4 inch pieces of cultured ginger

Place all three ingredients in your mixer and blend on high until well mixed.  Enjoy!  Ours was half gone before I could even snap a picture!

(Featured on Healthy Home Economist, Homestead Revival, Simply Sugar and Gluten Free, Real Food Forager, Cooking Traditional Foods, Kelly the Kitchen Kop, GNOWFGLINS, The Nourishing Gourmet, Real Food Freaks, Real Food Whole Health, Food Renegade)

Whole Foods Friday - Sourdough Irish Soda Bread

I am SO excited to give this recipe a try, especially with St. Patrick's Day just around the corner!  This recipe is from my sister's blog Whole Foods on a Budget.  You can read the entire recipe here. 

Seaweed Shaker

I love all of the health benefits to adding seaweed to your diet.  I will often throw a couple of tablespoons into dishes like chili, pasta, and soups.  Sometimes I forget, so I found a great and easy way to shake a little onto our meals is making my own seaweed shaker.  I just used an old glass salt shaker and put a little of each seaweed I had on hand inside.

This blend has kelp powder, sea lettuce flakes, dulse, and nori flakes.

Here is my well shaken blend, labeled and ready to use!

(Featured on GNOWFGINS and The Nourishing Gourmet)

Grapefruit Essential Oil

This oil has become a frequent flyer at my home!  I love this oil...it's fresh and sweet and makes me think of bright sunny summer days.

Photo Credit: PittmanDavis.com

Grapefruit essential oil is good for so many things!  Some of it's benefits include:

*improves sluggish digestion
*improves a sluggish lymph system
*helps with depression
*helps to ease PMS
*helps with detoxing the body

Photo Credit: caloriesinagrapefruit.com

There are many more benefits, but those are some of my favorites.  This is a great oil to add to your home medicine box because it's inexpensive and has so many healing benefits.  I love to use it in baths (see here for one of my favorite bath recipes) and recently I had a cold and my glands in my neck were starting to get swollen and sore.  I took one teaspoon of olive oil and added 2-3 drops of grapefruit essential oil, stirring well with my finger.  I then rubbed a little of that oil on my glands and neck and up behind my ears.  Within an hour the pain and swelling was gone!

*As with all essential oils, please check with you health care provider before you use them if you are pregnant and nursing.

Cultured Strawberry Applesauce

 It's Cultured Mondays again!  How are all your culturing goals going?  I am so happy that I made the goal in January to eat at least one cultured food a day - our family is addicted now!  I'm having so much fun coming up with new combinations for us to try.
My latest is this strawberry applesauce - it is one of my favorite cultured products to date!  I know it's a bit early for most of the country, but out here in SoCal, we are in the middle of our strawberry season.  I am so grateful to be part of an organic food coop and was able to get 84 pints of strawberries at just a dollar a pint.  We have been in strawberry heaven.  I dried most of them (future post!!), but am making a gallon and a half of this cultured strawberry sauce because we are eating it like crazy.

 So, this recipe is SUPER easy!  Because of the pesticides used on conventional apples and strawberries, I HIGHLY recommend making this with organic fruit.

*5 large apples or 6-7 smaller apples
*2 pints of strawberries
*3-6 T whey
*1 1/2 teaspoons of salt

Wash your fruit thoroughly.  Cut the apples into large pieces.  Using a vitamix or blender, blend the fruit in 2-3 sessions, dividing the salt and whey into each session.  Add to three 3 cup canning jars or one 6 cup canning jar and one 3 cup canning jar.  You need to leave at least 3 inches of space in the top of the jar.  I learned this the hard way!  Leave out for 24-30 hours if it is warm.  For cooler weather, you may need to do 36-48 hours.  Once you see lots of bubbles, it has a fizzy taste, and has lost some of it's original sweetness, it should be fermented and can be placed in the fridge.

You need plenty of space in the top of your jar as I am guessing the sugars in the fruit ferment quickly.  I put all of my recipe into just one 6 cup canning jar and I walked by my pantry around hour 30 and I could HEAR it just fizzing away.  So I opened my jar and the sauce just came pouring out!  It tasted amazing, though.  It had a slight fizz to it and is mildly sweet.  We used it on pancakes this morning instead of syrup.  Delicious!

(Featured on Healthy Home Economist, My Sweet and Savory, Nourishing Treasures, Homestead Revival, Real Food Forager, Simply Sugar and Gluten Free, The Gluten Free Homemaker, Tessa, The Domestic Diva, Mind, Body and Sole, GNOWFGLINS, The Nourishing Gourmet, Real Food Whole Health, Real Food Freaks, Food Renegade, Butter Believer, Pain Free Pregnancy)