tag:blogger.com,1999:blog-4155155632825614242024-03-19T01:51:19.047-07:00The Homemade HousewifeI am a helpmeet to my husband and hard-working mom to my 4 kiddos. Even though I am often busy with housework, homeschool, errands, etc., I believe that nothing is too good for my family. If I can't find quality items at the grocery, I make them myself! After all, nothing is ever as good as homemade :)Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-415515563282561424.post-91637388447038611712018-04-13T11:30:00.000-07:002018-07-16T06:51:09.112-07:00Homemade Elderberry Rob<div class="separator" style="clear: both; text-align: left;">
Yes, my family caught the flu two years ago, right around Thanksgiving. We missed a trip to see my extended family, all because we got busy and didn't take enough precautions to stay healthy during flu season. My bad. </div>
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Although everyone in the family got sick, I did manage to stay well-even though I was caring for 5 other people day and night. My secret for staying well for the duration: elderberry and garlic. These are two very useful and powerful herbs that I depend on for keeping infections at bay. My family, on the other hand, didn't want to take my <a href="http://homemadehousewife.blogspot.com/2017/09/homemade-immune-booster-for-flu-season.html" target="_blank">honey-infused garlic</a> OR the elderberry rob ("rob" meaning thickened, sweetened juice) and they didn't fair as well as I.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZwjINZ9gj9Bqr2ySXsSxDA92q0kEEA3HrRZUXDjy6WyvoTB_xkGvrf1PI2tI9Zj5-IXrWop274elZnKXKVcg97uaqJhIn3fb3XUW981ksFpgqA7o2r1cKGV2uP6_buccaD16oYdEnY9x/s1600/Winter+18-Elena+17th+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZwjINZ9gj9Bqr2ySXsSxDA92q0kEEA3HrRZUXDjy6WyvoTB_xkGvrf1PI2tI9Zj5-IXrWop274elZnKXKVcg97uaqJhIn3fb3XUW981ksFpgqA7o2r1cKGV2uP6_buccaD16oYdEnY9x/s320/Winter+18-Elena+17th+020.JPG" width="213" /></a></div>
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The first thing you need to do is find a good source for your elderberries. I had a hard time finding them in stock at my go-to online stores, since I didn't make this until well into January (oops). But, I did find wild crafted elderberries from the Monterey Bay Spice Company. I bought 1 lb, which is perfect for my elderberry rob recipe!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrj9Bry8hmsXT3OUh7GxMEWD2bq1jNx3Z_jsn5gsCaPmEs0NVNmN1ULhD_0P_xEcVyd66Y5FArokOmVSsR8vwE-jYuLfTiFWsmvUUodqah14RXtn5J7Sdj9E1Q3n3Yzux0wmgxlMXmYh1R/s1600/Winter+18-Elena+17th+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrj9Bry8hmsXT3OUh7GxMEWD2bq1jNx3Z_jsn5gsCaPmEs0NVNmN1ULhD_0P_xEcVyd66Y5FArokOmVSsR8vwE-jYuLfTiFWsmvUUodqah14RXtn5J7Sdj9E1Q3n3Yzux0wmgxlMXmYh1R/s320/Winter+18-Elena+17th+021.JPG" width="320" /></a></div>
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To make the "rob", you need to either find 5 lbs fresh elderberries -OR- 1lb dried elderberries. I do not have a source for fresh berries, so I opted for dried. I then soaked them overnight in spring water to plump them up a bit. (Just cover the berries with water to about 1" above the berries.)<br />
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Once soaked and plumped, I brought the berries to a simmer. Add more water if necessary. Crush the berries as you simmer them with a spoon.<br />
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Once the berries simmered for approx. 30 min., I processed them quickly in my ninja blender to make sure I was getting all the juicy goodness out of the berries. Next, filter the juice through cheesecloth or an old rag. Squeeze, squeeze, squeeze all the juice out! Your hands will probably be purple after this step, so use gloves if you are worried :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIDNwQMsPlAah1f4vyaaBqmy89jJSkHJuwuHSnDEK83PyfoQY_YVNAU_zTTiWYAqfSOtkjLg3yKVRAZKBe84s0Y2A4rJRRCT_aohTdPlW1vTg6RYqDgn2zWGZbhSZZTj_pO67NLznl-xp/s1600/Winter+18-Elena+17th+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIDNwQMsPlAah1f4vyaaBqmy89jJSkHJuwuHSnDEK83PyfoQY_YVNAU_zTTiWYAqfSOtkjLg3yKVRAZKBe84s0Y2A4rJRRCT_aohTdPlW1vTg6RYqDgn2zWGZbhSZZTj_pO67NLznl-xp/s320/Winter+18-Elena+17th+022.JPG" width="320" /></a></div>
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Once the berry juice is squeezed out, add your sugar. You will need 2 cups unprocessed, evaporated cane juice. Mix this into your juice and return the pot to the stove top.<br />
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Simmer again for about 20-30 minutes, until the "rob" coats the spoon and becomes thick like honey. Lastly, pour the "rob" into sterilized canning jars with new lids. Tighten lid and invert the hot jars to seal. All three of my jars sealed and are ready for our next emergency!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHdoMIW-7yUsaPfZgFrSnc7fadFFiIlrb04d_A-JFHyNFmw3FAaPg5-43WWF7rDDDHIWlZEp2WcuEFeHG2gaHj-2nLjR-di10Tzm0P0B7MDtvPW7NLuN0pJmq9srDhfaq4A90jg9q-tu-/s1600/Winter+18-Elena+17th+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHdoMIW-7yUsaPfZgFrSnc7fadFFiIlrb04d_A-JFHyNFmw3FAaPg5-43WWF7rDDDHIWlZEp2WcuEFeHG2gaHj-2nLjR-di10Tzm0P0B7MDtvPW7NLuN0pJmq9srDhfaq4A90jg9q-tu-/s320/Winter+18-Elena+17th+023.JPG" width="320" /></a></div>
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To dose elderberry rob, just add 1/2-1 Tablespoon to a cup of hot water and sip. I have even taken this directly as syrup when I was in a hurry! It tastes like raisins, my kids tell me. And they will never shake their heads at my homemade immune boosters again ;)<br />
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Enjoy your health this year, and don't take your chances at catching colds or the flu!Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-84991004159125721852017-09-05T14:46:00.005-07:002018-06-16T11:41:52.533-07:00Homemade Immune Booster for Flu Season<div class="separator" style="clear: both; text-align: left;">
I know, it's only September... but, it is never too early to plan for flu season! This homemade garlic-honey immune booster is shelf-stable, so making it early does no harm and saves you some work later on. Also, the longer this sits, the more potent it becomes, making for a powerhouse of a health tonic.</div>
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Last year, unfortunately, my husband brought home a nasty bug and we were fumbling to keep it contained. I had some elderberry syrup and this amazing garlic-honey ferment, so I started taking them religiously. Long story short, I didn't get sick! I was a little exhausted by the end of the week from taking care of my husband and my youngest son (who did not take my concoctions), but I came out better than I expected.</div>
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<tr><td class="tr-caption" style="text-align: center;">Peel your garlic with the two-bowl method!</td></tr>
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To get started on your own immune-boosting ferment, you will need:<br />
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<li>about 3 large bulbs garlic</li>
<li>2 cups raw, unfiltered honey</li>
<li>1 qt. mason jar with lid</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Kj9ZX9nOckQuYC6jh9wqOnvDYIyERkpzu-3c52GRcfK8srAN4f0wu-FnMU_kgChOG621oDkYGGUTxzujIRWjUHFJMMvYuwbtCwo9uaJpfQiz3NbvAeNoHv07YLgyGEGqcNtuqiJoRthM/s1600/Aug+%252717+009.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Kj9ZX9nOckQuYC6jh9wqOnvDYIyERkpzu-3c52GRcfK8srAN4f0wu-FnMU_kgChOG621oDkYGGUTxzujIRWjUHFJMMvYuwbtCwo9uaJpfQiz3NbvAeNoHv07YLgyGEGqcNtuqiJoRthM/s320/Aug+%252717+009.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic-Honey, ready for fermentation</td></tr>
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To make this ferment, all you need to do is peel the garlic (<a href="https://vimeo.com/29605182">here is a video </a>on how to easily peel large amounts of garlic). Then, place the garlic in your mason jar and cover with honey.</div>
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The honey will sit for about 4 days before fermenting (depending on the temperature of your kitchen). It will not ferment completely, meaning that it will never be alcoholic, but it will release the medicinal, antiviral, antibacterial juices from the garlic cloves and produce lactic acid, which has immune-boosting properties!</div>
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<b>Be sure to "burp" your jar at least once a day after fermenting has begun! The gasses from fermentation need to escape so your jar doesn't explode.</b></div>
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When the ferment is done bubbling and the garlic has fallen to the bottom of the jar, it is ready to go! When needed, adults can take a 1 teaspoon dose, three times daily. More of this ferment will not hurt you, since the ingredients are also food! This ferment is also safe for children over 1. Just check for dosage on this <a href="https://www.evherbs.com/evshop/for-practitioners/dosing-guidelines">handy chart</a>-and remember, an adult dose is 1 teaspoon.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxt1kUpMy84GkAr1kAtoSgtVIEdy-Gx45pMRBGLrFYBaN3e51XjE2293IUILks8xGrDU6VM5we44ciIt3zTJp3FoHlJkvqjSOxqmdeLxl5CKtbut0cGr5r2DvhP8j88wYExPNzIJDcRjmG/s1600/Demonds+2017+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxt1kUpMy84GkAr1kAtoSgtVIEdy-Gx45pMRBGLrFYBaN3e51XjE2293IUILks8xGrDU6VM5we44ciIt3zTJp3FoHlJkvqjSOxqmdeLxl5CKtbut0cGr5r2DvhP8j88wYExPNzIJDcRjmG/s320/Demonds+2017+003.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bubbles mean fermentation!</td></tr>
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You CAN enjoy health this winter, with a little help from God's herbal pharmacy!</div>
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Coming up, how to make elderberry syrup... :)</div>
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<br />Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-33195243380327635452017-08-16T16:23:00.001-07:002017-08-16T16:26:03.833-07:00Homemade, Whitening Tooth Powder and Mouthwash for Bleeding GumsDo you have bleeding or receding gums? If so, I have a wonderful combination for you to try... it worked for me! About two months ago, I noticed a bit of blood in my spit every time I brushed my teeth... I didn't think I was brushing too hard, and I was using a natural tooth powder that wasn't harsh, so I decided to do some research! What I came up with not only stopped my gums from bleeding but whitened my teeth and freshened my breath as well :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjarMagYNtrQgzkvLkP0q6xji_iBAJsfnD6WkAELqooOAon1fztv2rUN81qkqIjwv3-YfZpxST0UpIN94boVSKNOmlFg6Suc1oqIs6tVi3xSaypZq96b7sJTaezacYag5lqhdY3YsYME-L8/s1600/tooth+stuff+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjarMagYNtrQgzkvLkP0q6xji_iBAJsfnD6WkAELqooOAon1fztv2rUN81qkqIjwv3-YfZpxST0UpIN94boVSKNOmlFg6Suc1oqIs6tVi3xSaypZq96b7sJTaezacYag5lqhdY3YsYME-L8/s320/tooth+stuff+001.JPG" width="320" /></a></div>
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The secrets to my newly-formulated tooth powder are bentonite clay and cinnamon! This combo cleans, freshens and will even remineralize your teeth. It is super mild on your enamel and will leave your teeth nice and white. Cinnamon has traditionally been used for toothaches and bad breath. I use Ceylon Cinnamon, but Cassia Cinnamon would work, as well! Bentonite Clay draws out impurities and brightens your teeth- and, it has trace minerals essential for remineralization of soft spots. </div>
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Don't be put off by the color of this tooth powder! My son uses it and loves the taste :) I think you will, too!</div>
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What you will need:</div>
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1/4 c bentonite clay</div>
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1/4 c cinnamon ( I use Ceylon)</div>
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1/4 c baking soda</div>
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1 T nutmeg powder </div>
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1 T orange peel powder</div>
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1 T sea salt </div>
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Mix all ingredients into a wide-mouth jar.</div>
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To use: Just wet your toothbrush bristles and dip them into the tooth powder. Brush as usual!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8EnQkUiAMKxrv0oRlCg3wX_jWrIvyzyYXUgK5NgzYljdsxHCkvRUnr4QTnnMvaznQn5yThUmiqXeoE0SWzRUQozWTVPblUKE5MBCf8rk5pcXNJQSx4d05BTLHfyQDK8VnrKJJkhGExlw/s1600/tooth+stuff2+002.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8EnQkUiAMKxrv0oRlCg3wX_jWrIvyzyYXUgK5NgzYljdsxHCkvRUnr4QTnnMvaznQn5yThUmiqXeoE0SWzRUQozWTVPblUKE5MBCf8rk5pcXNJQSx4d05BTLHfyQDK8VnrKJJkhGExlw/s320/tooth+stuff2+002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remineralizing tooth powder</td></tr>
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To finish off your daily oral care, use this Aloe Juice mouthwash! Aloe is known to calm inflammation in your gums and stop them from bleeding. This mouthwash is also shelf-stable, so no need to refrigerate!</div>
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What you'll need:</div>
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1 c hydrogen peroxide (3% potency)</div>
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1 c filtered water</div>
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1/2 c aloe juice ( I use "Fruit of the Earth" brand)</div>
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10-15 drops peppermint/spearmint essential oil</div>
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Mix all ingredients in a large colored glass bottle. </div>
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To use: Shake well! Swish about a shot glass full (maybe 1/8 c) after brushing with the Cinnamon/Clay tooth powder. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnuwIB-OQOGjCPtitHl_pfDxa7s_xT0DJYUD7-Q__XFiNAaBRvtlBuqY5Udda3b3YIJDoXsgE-_PX4HVHy7bJYFFdNkw-7cSZCeDpAlXiCywdyC0k7_YBjI1V_m9molpQLTkxdzXezKPt/s1600/tooth+stuff+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnuwIB-OQOGjCPtitHl_pfDxa7s_xT0DJYUD7-Q__XFiNAaBRvtlBuqY5Udda3b3YIJDoXsgE-_PX4HVHy7bJYFFdNkw-7cSZCeDpAlXiCywdyC0k7_YBjI1V_m9molpQLTkxdzXezKPt/s320/tooth+stuff+002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aloe is used for gum health.</td></tr>
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Enjoy good oral health, and smile more often! <br />
<br />Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-16064140229729921072015-12-19T13:17:00.000-08:002016-03-03T13:27:56.521-08:00Homemade "Bisquick" Mix- No Shortening!My oldest daughter (the aspiring baker) wanted to make a bundt cake this week, and the recipe she chose called for Bisquick Mix... I considered looking for another recipe. Bisquick, although versatile and convenient, is not the ideal mix to bake with. The worst part of Bisquick: vegetable shortening. Vegetable shortening is hydrogenated oil- probably some over-processed, rancid oil, like soybean or canola; and hydrogenated oils are known to contribute to heart disease, obesity, and premature aging. Do your research...no matter how the fake food companies try to pass shortening off to the consumer, it is a killer. Fake food, including shortening, has no place in <i>my </i>kitchen...<br />
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So, we looked for a homemade substitute for Bisquick Mix. The results: a healthier baking mix that I can give to my family without feeling that twinge of guilt that comes with eating junk! I looked over three different recipes online to come up with one recipe that suits our needs...<br />
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Ingredients:<br />
3 c all-purpose, organic flour<br />
4 1/2 t baking powder<br />
1 1/2 t fine sea salt<br />
1/2 c coconut oil (chilled/solid)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMf9JUGi3kxYJaQ0uWAnHDXXGd9edFeW-uTmSmyQyinv8NYYlA-Fd6MbftDLR2GUD_I_bfIDW2a6sxRocs-S916kePELbZs0L1qBBQXGrUrkktw_B-7TnWXjbsG6O4V7wIrLzSmO-dirHM/s1600/bisquick+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMf9JUGi3kxYJaQ0uWAnHDXXGd9edFeW-uTmSmyQyinv8NYYlA-Fd6MbftDLR2GUD_I_bfIDW2a6sxRocs-S916kePELbZs0L1qBBQXGrUrkktw_B-7TnWXjbsG6O4V7wIrLzSmO-dirHM/s320/bisquick+002.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients, ready to mix</td></tr>
</tbody></table>
Directions:<br />
<br />
<ul>
<li>Put all ingredients into food processor.</li>
<li>Mix on low until coconut oil is combined.</li>
<li>Mix on high until mixture looks crumbly.</li>
<li>Store in a sealed container in your refrigerator or freezer until needed.</li>
</ul>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MLBVmM-M3UIQFFZiAwP848sk32sMkLEQtB9gWfWPZ2xcM68sORD7WH5LLcy-5yPt8cpBzg8DnS1X-7IsjFIP9q3blRitxNpadhZQfmm5ob8lQyI982gFufavpv5nI03ZsPntsmD4m_6F/s1600/bisquick+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MLBVmM-M3UIQFFZiAwP848sk32sMkLEQtB9gWfWPZ2xcM68sORD7WH5LLcy-5yPt8cpBzg8DnS1X-7IsjFIP9q3blRitxNpadhZQfmm5ob8lQyI982gFufavpv5nI03ZsPntsmD4m_6F/s320/bisquick+004.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crumbly, mixed Ingredients</td></tr>
</tbody></table>
<br /><br /><i>Enjoy</i> your homemade, better-than-store-bought baking mix in pancakes, dumplings, muffins, or anything else you make with Bisquick Mix! It is versatile and convenient for the cook-on-the-go.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYy6QMUeiLuEQ9rVzDCJFmJfZFUKgZfhiNmJt3i09HqpFuO5kILnnp0Nx6a9VQx9tRnXPj9X6fX2XwMQSDQJ7cs2-hRZsmo0TdWjAZtpm7kYPQXAcXiOndAsBVJ8-C5t1udriowZVkSM6k/s1600/bisquick+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYy6QMUeiLuEQ9rVzDCJFmJfZFUKgZfhiNmJt3i09HqpFuO5kILnnp0Nx6a9VQx9tRnXPj9X6fX2XwMQSDQJ7cs2-hRZsmo0TdWjAZtpm7kYPQXAcXiOndAsBVJ8-C5t1udriowZVkSM6k/s320/bisquick+005.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Store your baking mix in a sealed container!</td></tr>
</tbody></table>
<br /></div>
Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-33418083688648572342015-12-18T07:33:00.001-08:002015-12-18T07:33:40.979-08:00Homemade, Naturally-fermented Black Zapote DrinkOn some of the websites I've looked at regarding the black sapote (chocolate pudding fruit), it mentions that people in Central American countries have made a traditional fermented drink from the fruit... but, as with many "traditional" recipes, this one seems to have not been recorded or is no longer in practice. What else can I do but <i>make my own</i> recipe? :) I have experimented with fermented drinks before, so here I go again:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoM-QuevFU96ikvCwPso720s7lfR_yHlKox8HOiN3LSHUlTRDEQYlWQ_IqRB7sqF1GDapDTMmWUcHMlmk21_Mk8u8hzkWaZtLk3OLZQxKtXGsrkfx4x8ZD4c2bWypOe9HHsSel3isAplOQ/s1600/bunny+sapote+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoM-QuevFU96ikvCwPso720s7lfR_yHlKox8HOiN3LSHUlTRDEQYlWQ_IqRB7sqF1GDapDTMmWUcHMlmk21_Mk8u8hzkWaZtLk3OLZQxKtXGsrkfx4x8ZD4c2bWypOe9HHsSel3isAplOQ/s320/bunny+sapote+010.JPG" width="213" /></a></div>
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<br />
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For the fermenting culture, I am using water kefir. Many people use the grains to ferment, but the water kefir itself is a good culture! And, you don't have to filter out the grains when you are done... this drink has a lot of pulp, so it would be practically impossible to recover kefir grains anyway.<br />
<br />
The final product tastes a lot like the black sapote bread that a friend of ours gave to us... a nice citrus flavor with a delicate chocolate, fruity aftertaste. I would even make this with lemon peel! The choice is yours.<br />
<br />
Ingredients:<br />
Meat of 1 medium-sized black zapote (chocolate pudding fruit)<br />
1/4 c natural sweetener (I used unrefined cane sugar)<br />
3-4 strips of orange (or lemon) peel, sliced with vegetable peeler<br />
1/4 cup water kefir (NOT the grains)<br />
Filtered, non-chlorinated water- to top off jar<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1pMxmuyxryjQBNbU4u8dcYenMvrLsULAdFcRbHopEdxfHblMLCTVbO2M-ffPMlxSOc0Nx-jL8GvLxiSj_MB0cSf1bvBEPoV51jQV1LS5L7ncQ0E0nzGBpYwyx9CMxSEl-kw2gSbE-F-c/s1600/bunny+sapote+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1pMxmuyxryjQBNbU4u8dcYenMvrLsULAdFcRbHopEdxfHblMLCTVbO2M-ffPMlxSOc0Nx-jL8GvLxiSj_MB0cSf1bvBEPoV51jQV1LS5L7ncQ0E0nzGBpYwyx9CMxSEl-kw2gSbE-F-c/s320/bunny+sapote+004.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All ingredients are mixed and ready to ferment!</td></tr>
</tbody></table>
Directions:<br />
<br />
<ul>
<li>Put all ingredients into a quart-sized jar, leaving a bit of head space. Cap tightly.</li>
<li>Shake jar to incorporate sweetener and fruit.</li>
<li>Leave on counter for 2-3 days, "burping" container daily to remove excess gas.</li>
<li>Filter and bottle. (You can do a second ferment here, if taste is too sweet) Chill before consuming. </li>
<li>Enjoy!</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87n_XsSQhD6fnKeQw4-rDmGp3xj8W1BmOUd_hRDan9CfCGy1LNBcUfinVBgOOqPkzcwQpIAIP9eAUOJ0_Grm37RF9WWmfUKNdW7KX6m4Y_6atzrS_Sw_daa9s7rxuUEZ-zYikXuYSPhM7/s1600/bunny+sapote+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87n_XsSQhD6fnKeQw4-rDmGp3xj8W1BmOUd_hRDan9CfCGy1LNBcUfinVBgOOqPkzcwQpIAIP9eAUOJ0_Grm37RF9WWmfUKNdW7KX6m4Y_6atzrS_Sw_daa9s7rxuUEZ-zYikXuYSPhM7/s320/bunny+sapote+006.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at all that carbonation... after only 24 hours.</td></tr>
</tbody></table>
<div>
(I ended up bottling after 36 hours, but it was still too sweet for me. So, I let it sit on the counter, overnight before chilling...)</div>
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Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-38112522529693775172015-12-11T11:37:00.000-08:002015-12-11T12:26:04.075-08:00Chocolate Pudding FruitFor my <i>100th post</i>, I thought I'd do something a little different! Since moving back to Florida (in September), I have really come to appreciate all that south Florida has to offer. That being said, I feel like I should focus on what I am most thankful for here, in my own neighborhood. It is important to know about your surroundings, whether it is knowledge of local foraging information, local, traditional herbal remedies, or just knowing where to buy the freshest local produce. Your family will thank you for putting in the extra research to keep them healthy!<br />
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I've decided to introduce my readers to a rare tropical fruit- it may or may not be in your local grocery store/farmers' market. But, if you ever come across this fruit, you will know exactly what to do with it and maybe even propagate your own chocolate pudding fruit tree! Chocolate pudding fruit (black persimmon or black sapote) is grown in semi-tropical/tropical climates, and is really quite average-looking as far as fruits go:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvv7PPD7pXI48ABMxn0wDkOjA6hGx7EPU8AWfJj2mAUkLnswMgYEXkhrHRAnRIrVOSd7HDWi6XeVMLEmwwk2Ocduzxle6nTfoCEGFYjXJYGLmXaGC1mHmcalRL8dEUgWHjc-0ONfsBoJ4/s1600/bunnies.chocolatefruit+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvv7PPD7pXI48ABMxn0wDkOjA6hGx7EPU8AWfJj2mAUkLnswMgYEXkhrHRAnRIrVOSd7HDWi6XeVMLEmwwk2Ocduzxle6nTfoCEGFYjXJYGLmXaGC1mHmcalRL8dEUgWHjc-0ONfsBoJ4/s320/bunnies.chocolatefruit+008.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Pudding Fruit</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRKYq_fcoJOoYdCPSjcFDAOMOyLAbI8tYyWgnbZX8U-pOplMFFki38K_IxQPkHaAzHdYnvWuxT3lYKKXtkJJe0HDUwhqbUDJaYeIYWVQ0c3_S-JkE6WTAsZba_qlWFDbJf7XWBSA6h0_n/s1600/bunnies.chocolatefruit+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRKYq_fcoJOoYdCPSjcFDAOMOyLAbI8tYyWgnbZX8U-pOplMFFki38K_IxQPkHaAzHdYnvWuxT3lYKKXtkJJe0HDUwhqbUDJaYeIYWVQ0c3_S-JkE6WTAsZba_qlWFDbJf7XWBSA6h0_n/s320/bunnies.chocolatefruit+009.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The lifted calyxes of a ripe chocolate pudding fruit</td></tr>
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<div>
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<div>
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<div>
The mature fruit will have lifted calyxes (the flower-looking part on top). If you happen to find a fruit with calyxes that lay flat to the skin of the fruit, do not buy them as they will never fully ripen! You can see from the picture above that the calyxes are curled back from the skin. </div>
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Mature, unripened fruit is picked when the calyxes are lifted off the skin, although they are usually hard as gourds. But, as they ripen on your counter, you will notice that the skin turns a darker shade of green and the calyxes will turn black. When the ripened fruit is handled, you will feel the hard skin give way to the softening meat. Usually, if you let the fruit sit about 1-2 days after it starts to soften, it will then be ready for eating...</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaZgjTAt3YwzrcCEdcKdThxPKI_rJPPhj3IROSqJJz3fIEmUFFbrxLikoa0aLAhJQyu2WxH_K2XDDkjrmlEA0jAf5cBVBbDP1WRcpyAenqF3zYfe_EdnGMTJw9WPuEl9W2T-D-Ady5fIX/s1600/bunnies.chocolatefruit+011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaZgjTAt3YwzrcCEdcKdThxPKI_rJPPhj3IROSqJJz3fIEmUFFbrxLikoa0aLAhJQyu2WxH_K2XDDkjrmlEA0jAf5cBVBbDP1WRcpyAenqF3zYfe_EdnGMTJw9WPuEl9W2T-D-Ady5fIX/s320/bunnies.chocolatefruit+011.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A ripened fruit- notice how soft the meat has gotten by the dent in its skin</td></tr>
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<br />
Cut the ripened fruit down the middle and pull the sides apart- you will see that the meat is dark brown, like chocolate! There are also large, almond-like seeds that you might want to save. Just scoop out the meat with a spoon- Be careful not to rip the skin, which will make the meat harder to remove. This meat can be eaten fresh and has a custard-like consistency. It can also be used in many recipes, one of which I will share with you now...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNOry9W1qSdAtGS8xEYLrsNvm8AVmiIO5iT7OdxwKwFFhJoSNzV8w29MNfSZ5vurqKPcc9AlSBX9rECb0f-57ps6Q0AdEhnsYY0cc9KmEC0Uz5erWkjml6Ku3y18kwwCh0mku_MlWPVMQ/s1600/bunnies.chocolatefruit+013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNOry9W1qSdAtGS8xEYLrsNvm8AVmiIO5iT7OdxwKwFFhJoSNzV8w29MNfSZ5vurqKPcc9AlSBX9rECb0f-57ps6Q0AdEhnsYY0cc9KmEC0Uz5erWkjml6Ku3y18kwwCh0mku_MlWPVMQ/s320/bunnies.chocolatefruit+013.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The meat of a ripened fruit and seeds, ready to propagate</td></tr>
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<br />
Unfortunately, the chocolate pudding fruit does <i>not</i> taste like chocolate... but, before you leave, I have a recipe that will make it creamy and chocolaty! Here is my version of Chocolate Pudding Fruit Chocolate Pudding:</div>
<div>
<br /></div>
<div>
1 chocolate pudding fruit- meat scooped out in bowl</div>
<div>
1-2 T cocoa powder</div>
<div>
about 1/8 c cream</div>
<div>
drizzle of honey</div>
<div>
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<div>
Mix all ingredients together with a spoon, making sure to smooch all lumps of fruit, until the mixture is smooth and creamy. Eat alone or with a dollop of whipped cream on top!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnWp5Ar4N2jOtpiGVJjdcn5grXReOdZlx2wAVzSAu2PtKi3ukYNJQZbwy7w2lFyajSiczJAcOA5B_KGLwZQ88jmhZKnLgmBnXBAzl03SMfxt2H4r6ADOOGskwowprBE8JA9W8MWplId67/s1600/bunnies.chocolatefruit+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnWp5Ar4N2jOtpiGVJjdcn5grXReOdZlx2wAVzSAu2PtKi3ukYNJQZbwy7w2lFyajSiczJAcOA5B_KGLwZQ88jmhZKnLgmBnXBAzl03SMfxt2H4r6ADOOGskwowprBE8JA9W8MWplId67/s320/bunnies.chocolatefruit+010.JPG" width="320" /></a></div>
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Now to get that chocolate pudding fruit tree growing! If you have saved the seeds for propagating, <a href="http://homeguides.sfgate.com/germinate-black-sapote-tree-45599.html">click this link</a> to see the germinating directions. According to these directions, the seeds have a very high viability rate! I am planning on having at least two of these trees in my yard in the near future :)</div>
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<div>
Enjoy your healthy, homemade chocolate pudding! And, if you can't finish it all, chocolate pudding fruit meat freezes very well for future use :)<br />
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More chocolate pudding fruit recipes:<br />
<a href="http://www.foodforthoughtmiami.com/2010/01/csa-week-5-black-sapote-ice-cream.html">ice cream</a><br />
<a href="http://redlandrambles.com/tag/black-sapote/">pie</a><br />
<a href="http://thetravelbite.com/recipes/recipe-black-sapote-bread/">bread</a><br />
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Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-86873741002761733542015-10-29T13:52:00.001-07:002015-10-29T13:52:04.077-07:00Homemade Chicken CurryI have been feeling a little uninspired lately and thought I'd turn to my vintage cookbooks for a little spark. The cookbook that spoke to me was <i>The Virginia Housewife</i>, published in 1836. I found tons of recipes that looked delicious (more to come), but today I want to try the ".... Curry After The East Indian Manner." I have always loved curry and would love to introduce it to my family- from scratch and from real ingredients.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4F_udeSPMyNWLvD2yWC3VI8JXL_h8j23dHLpU7hhzOXNJL8UiBCpj0vM6uNQVKA7eBZ8rSXphJqtpFOVCclE5foHMOxlgtTPpL6J4hYGjCIE4FEqM0T6FVWv1J-sKsMWwj0o6-AACs15P/s1600/virginia+housewife+curry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4F_udeSPMyNWLvD2yWC3VI8JXL_h8j23dHLpU7hhzOXNJL8UiBCpj0vM6uNQVKA7eBZ8rSXphJqtpFOVCclE5foHMOxlgtTPpL6J4hYGjCIE4FEqM0T6FVWv1J-sKsMWwj0o6-AACs15P/s640/virginia+housewife+curry.jpg" width="368" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The original <i>Virginia Housewife</i> cookbook, cir. 1836</td></tr>
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I realize that the instructions leave a bit to be desired- but remember, women were cooking over fires, not modernized, temperature-regulating appliances. Therefore, specific cook times over different sized fires would cook differently. I will do my best to "translate" this vintage recipe's instructions into more modern, precise ones. Here goes!</div>
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<div>
<u><b>What <i>I </i>used to make my Curry Chicken dish:</b></u></div>
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<div>
1, 4-5lb hen, cut into pieces (as you would to fry)- I halved the original recipe</div>
<div>
3/4 T Celtic sea salt</div>
<div>
water</div>
<div>
1/2 c butter (one stick)</div>
<div>
1 medium onion, chopped</div>
<div>
2 cloves garlic, peeled and pressed</div>
<div>
2 T curry powder</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiU_SCK0iFktQWZLTGXUynXAX0W7sw1FZ6zYDQGP-uV5-o3YSKmTMmZsOkTVKgPAW2CiP_He8BSJNgO5KhOw9l_kyeaQFET1uPT3T1NuG4LTuybjgu97s5oAyYDOlSHpOMzSFLVTkJvbtN/s1600/20151029_143740.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiU_SCK0iFktQWZLTGXUynXAX0W7sw1FZ6zYDQGP-uV5-o3YSKmTMmZsOkTVKgPAW2CiP_He8BSJNgO5KhOw9l_kyeaQFET1uPT3T1NuG4LTuybjgu97s5oAyYDOlSHpOMzSFLVTkJvbtN/s400/20151029_143740.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding Celtic sea salt to the chicken pot</td></tr>
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<div>
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<div>
<ul>
<li>Put the chicken into a medium stock pot and add water enough to just cover the chicken pieces.</li>
<li>Add the salt to the water and heat to boil (make sure you skim the foam that rises to the top of the broth)</li>
<li>Turn down the heat to low and simmer, covered, until the chicken is tender but not falling off the bone- 30-40 minutes.</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXHVmUsGyqIOnebieV6cd8ijFdlaLeyF9RtM57IsKJWhrboKATv-JC5eLlgMSIewL9KugQE6Qa01VsEP_NYS_OcTfdgrgCDkB2-n5pHHU8epyz6uxXfY0JAj8wFCpfwvq1rY8x3pnIRvj/s1600/1029151624a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXHVmUsGyqIOnebieV6cd8ijFdlaLeyF9RtM57IsKJWhrboKATv-JC5eLlgMSIewL9KugQE6Qa01VsEP_NYS_OcTfdgrgCDkB2-n5pHHU8epyz6uxXfY0JAj8wFCpfwvq1rY8x3pnIRvj/s320/1029151624a.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curry Chicken, seasoned and ready to stew</td></tr>
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<ul>
<li>Take chicken pieces out of the pot, reserving the broth. Put the butter into pot and heat until bubbly.</li>
<li>Over medium to medium-high heat, cook the onion and garlic until browned- be careful not to burn- stir often.</li>
<li>When onion/garlic is browned, put the chicken back into the pot. Season chicken with curry powder and brown.</li>
<li>Pour the broth that was reserved from boiling the chicken into the pot and cook, covered, over med/low heat until everything is tender, about 10 minutes.</li>
<li>If you prefer a thicker curry sauce, just add a couple T of arrowroot powder, mixed with just enough water to dissolve. Bring sauce to a boil and hold for 1 minute.</li>
</ul>
<div>
I just love the simplicity of this recipe! And the curry sauce is fantastic. I will serve my Curry Chicken with jasmine rice and a side of veggies. </div>
</div>
<div>
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<div>
Try making this from-scratch, real food recipe with your family!<i> Enjoy</i> this modernized version of this tried-and-true 1836 recipe... and maybe "translate" a few recipes for your own family from the archived vintage cookbooks on <a href="https://archive.org/details/virginiahousewif00randrich">Archive.org</a>.</div>
Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-34947322985932426012015-09-23T14:25:00.001-07:002023-11-29T11:36:41.661-08:00Homemade (Easy) Crème BruléeI love French desserts! They are usually full of rich ingredients like eggs, butter and cream, with just enough sugar to make them delicious without being sickeningly sweet. Crème brulée is no exception. It is easy enough to make last-minute (an hour and forty-five minutes from start to finish), with minimal ingredients... not to mention the big impact it will have on your dining companions. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtF3HAm1RMI1aTHQlPAJ69CLI0bz8tDhyuAbttm_8_Ra824VJqKnUxKPfPFgpeYFj-erYSjlkAnueDv3z4lP9KC-TsM2cTlR0ynw7Gx_9QPCp6ZTpl5YbjL8HARqWZcSRfV9qFWUCzITPa/s1600/20150921_162059.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtF3HAm1RMI1aTHQlPAJ69CLI0bz8tDhyuAbttm_8_Ra824VJqKnUxKPfPFgpeYFj-erYSjlkAnueDv3z4lP9KC-TsM2cTlR0ynw7Gx_9QPCp6ZTpl5YbjL8HARqWZcSRfV9qFWUCzITPa/s320/20150921_162059.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautifully creamy crème brulée</td></tr>
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I have modified a recipe from allrecipes.com, using all-natural ingredients. We have made this recipe a handful of times and it always delivers! Here is my version of this gourmet French dessert, best served with a side of fruit, such as mangoes or berries :)<br />
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Custard:<br />
6 egg yolks, preferably from pastured eggs<br />
1/4 c unprocessed, organic sugar (I like Florida Crystals)<br />
1/2 t vanilla extract<br />
2 1/2 c organic cream<br />
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Topping:<br />
1/8 c unprocessed, organic sugar<br />
1/8 c organic brown sugar<br />
<br />
Custard:<br />
<ul>
<li>Pre-heat oven to 300 F</li>
<li>Heat cream in a small saucepan until very hot but not boiling. </li>
<li>While cream is heating, whip egg yolks with sugar and vanilla extract until thick.</li>
<li>Pour hot cream into egg yolk mixture slowly, while stirring, until fully combined.</li>
<li>Pour mixture into ramekins (6) or into a larger, shallow baking dish.</li>
<li>Bake for 30 minutes (more for large dish) or until custard center has a slight jiggle when shaken.</li>
<li>Store in refrigerator for about an hour to cool to room temperature.</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIhUKbNHouTnMTSuY-DB57joVVOivRGQoofgOfvZ-KTG9e8meYZqJamqZXDmsY1bNKqX3Tm05gXuMHV0uaiENb-GeKqZzc7FPeu9qQRr93YKM-2j1Hg9Y3jDRs5HY1vtsSmt4YsdM0XdB/s1600/20150921_140816.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIhUKbNHouTnMTSuY-DB57joVVOivRGQoofgOfvZ-KTG9e8meYZqJamqZXDmsY1bNKqX3Tm05gXuMHV0uaiENb-GeKqZzc7FPeu9qQRr93YKM-2j1Hg9Y3jDRs5HY1vtsSmt4YsdM0XdB/s320/20150921_140816.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Custard, ready to bake!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-fKzCgZ8-BAnqRpJ1_J9GnW-8z8-4rd8h-k8tFd9ogaRA5GzpFEzcNTHB1xkgF8_qhDOIFvy_PUxfyf29FUTWDTAufQ24pmdMA49d9MQge-87WFv0b_JPVmZYOF6gH1pbJFQ0QT6jPs7/s1600/20150921_151501.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-fKzCgZ8-BAnqRpJ1_J9GnW-8z8-4rd8h-k8tFd9ogaRA5GzpFEzcNTHB1xkgF8_qhDOIFvy_PUxfyf29FUTWDTAufQ24pmdMA49d9MQge-87WFv0b_JPVmZYOF6gH1pbJFQ0QT6jPs7/s320/20150921_151501.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked custard, cooling before adding topping</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCEPPydWh4z1uHlAYCnBak-oCK9zfFmB4RjGYIiZBysJxZlfCW3ttSePwRUT3UOC1BoEyHe-HcL3J2WBhYAnIBbsT9YzRcBQLFvOHmhgJ7_KruCin7wzYfNZVc4pRJgfnsNZX3qQ78YG_/s1600/20150921_162119.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCEPPydWh4z1uHlAYCnBak-oCK9zfFmB4RjGYIiZBysJxZlfCW3ttSePwRUT3UOC1BoEyHe-HcL3J2WBhYAnIBbsT9YzRcBQLFvOHmhgJ7_KruCin7wzYfNZVc4pRJgfnsNZX3qQ78YG_/s320/20150921_162119.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carmelized sugar topping on finished crème brulée</td></tr>
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<div>
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Topping:<br />
<ul>
<li>Pre-heat the broiler</li>
<li>Mix the two sugars and spread evenly over the top of each ramekin.</li>
<li>Place the custard under the broiler until sugars melt and start to brown. Keep an eye on the sugars so they don't burn.-OR- using a torch, melt and toast the sugars, making sure not to burn them. I have tried both techniques and although the torch is more fun, the broiler toasts more evenly :)</li>
</ul>
<div>
Enjoy this rich, creamy dessert! Great for the gluten-intolerant, too :)</div>
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Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com2tag:blogger.com,1999:blog-415515563282561424.post-86457661099494230612015-07-17T13:06:00.000-07:002015-07-17T13:06:56.481-07:00Homemade Herbal Infusion <div class="separator" style="clear: both; text-align: left;">
I'm sure all of you have tried an herbal infusion from dried herbs (also known as herbal "tea"). But, did you know that you can make an infusion from fresh herbs, found right in your own yard? I will demonstrate how to do this, and believe me, it is so easy you'll want to harvest a different herb every day to try it out!</div>
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Today, I harvested a few stalks of Wild Bee Balm. I found a patch of it out near the aspen grove on the side of our house just the other day... it is an edible/ medicinal herb and has been used by Native American tribes to treat colds and the flu- it is also related to Thyme, so it is a spicy herb. I ate a leaf raw and it was quite spicy on my tongue! If you eat it raw, make sure you mix it with other greens in a salad. This is definitely not an herb you want to eat a lot of by itself. But, in an infusion, it is much more mild; very fragrant and delicious!</div>
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<tr><td class="tr-caption" style="text-align: center;">Wild Bee Balm, freshly harvested</td></tr>
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To check out other pictures of Wild Bee Balm (or other edibles), check out <a href="http://www.ediblewildfood.com/">this website</a>! Edible Wild Foods is a great place to start when choosing herbs to use in teas or recipes... Lots of great information!!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibco06B2qmVjcJ4bbr5BNBtTU5gJ9_LjQfZ9gUpi3-t-TRuZfABW_-raSar89Fjn6WpCGQSS8qrjqZBQKzgAVmjAh0f3g2WeAFZRcAja9cnG-cXz3CaNYKje3K-FNyIld85PxVcuH6rT4/s1600/swimming+2015+016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibco06B2qmVjcJ4bbr5BNBtTU5gJ9_LjQfZ9gUpi3-t-TRuZfABW_-raSar89Fjn6WpCGQSS8qrjqZBQKzgAVmjAh0f3g2WeAFZRcAja9cnG-cXz3CaNYKje3K-FNyIld85PxVcuH6rT4/s320/swimming+2015+016.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild Bee Balm, ready to infuse</td></tr>
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Since I am using only the leaves and flowers of Wild Bee Balm to make my infusion, I have stripped the stems of all infusible parts and washed them of any debris or creepy crawlies :) Since I am only using the soft parts of the plant, I will do a quick 10-15 minute steep in boiling water. Just heat your filtered water to boiling (less is better, so you can always dilute the finished infusion to your taste). Then, take the infusion pot off heat and add your herb. Cover with a lid and let it sit, steeping, for 10-15 minutes. (If I were using a "harder" part of the plant, like the root or bark, I would make a decoction by simmering the plant material for the allotted time- anywhere from 10-30 minutes, depending on the herb).<br />
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<tr><td class="tr-caption" style="text-align: center;">Wild Bee Balm</td></tr>
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When your infusion is done steeping, just filter off the herb with a mesh strainer or cheesecloth and enjoy! I sweetened my infusion with a bit of honey, since Wild Bee Balm is a bit spicy and it was delish! If your infusion is a bit too strong for your taste, just dilute with hot water until it is to your liking. </div>
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<tr><td class="tr-caption" style="text-align: center;">A cuppa homemade herbal infusion</td></tr>
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Enjoy your homemade concoction and know that your body thanks you!Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-82911575795238843112015-07-11T12:58:00.004-07:002015-07-11T12:58:43.732-07:00Drying Herbs Without a DehydratorNow that I have shown you the edibles/medicinal herbs I have found in our yard, I will demonstrate how to preserve them for future use! Dried herbs are very handy when it comes to making an extract/tincture/salve for the winter months, when you know the fresh herbs won't be available.<br />
Just follow a few easy steps and you'll have a good supply of medicinal herbs, just when you need them! <br />
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<tr><td class="tr-caption" style="text-align: center;">Broadleaf Plantain, drying after a thorough wash</td></tr>
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<span style="background-color: yellow;">The first of two methods for drying herbs is </span><b style="background-color: yellow;">bag drying</b><span style="background-color: yellow;">:</span></div>
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1. Pick the herb that you will be preserving. Be sure to harvest the correct<i> part </i>of the plant- for some plants, this may be the leaf and for others, the root! For some plants, it is both...do your research before harvesting any medicinal herb.<br />
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2. Wash your herbs. You picked these plants from the great outdoors- be sure there is nothing in your medicine that you don't want in there! I gently wash my herbs in a colander, making sure each individual picking is washed of any debris, dirt or other organic matter.<br />
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3. Dry off your herbs. Just place the washed herbs on a paper towel and let the water evaporate. This will prevent wet spots from getting trapped between your herbs- moisture breeds mold, and you don't want that!<br />
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<tr><td class="tr-caption" style="text-align: center;">Catmint and Common Yarrow, freshly harvested</td></tr>
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4. When the herbs are dried off, place them loosely in a paper bag. Do not stuff too many in there or the air won't circulate- once again, you want the herbs to dry, not ferment. <i>Label your bag</i> before putting it up!<br />
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<tr><td class="tr-caption" style="text-align: center;">Make sure to label and date your bags of herbs!</td></tr>
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5. Shake your bagged herbs every day to circulate the air and help the plant material dry. It may take a week or so to completely dry out the plants, so check the herbs until they are crispy dry and ready to put into storage. (I use recycled glass jars, tightly sealed, and store them in a dark cabinet.)<br />
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<tr><td class="tr-caption" style="text-align: center;">Red Clover, ready to store for future use</td></tr>
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<span style="background-color: yellow;">The second method for drying herbs is <b>hanging</b>. This is ideal for herbs with long stems :)</span></div>
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<span style="background-color: white;">(Follow #1-3 in the directions for bag drying)</span><br />
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<span style="background-color: white;">4. When the herbs are dried off, divide the herbs into small bunches. Secure the stems of the bunches with rubber bands or string, to make sure none of the plant material will fall when hung upside down.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyViQzzosTPx1yDK5qELaVfsjktV6ldlyGxYCLZfQKEMD_jRjfpp7pJsfS24ADkGtbubrITSmMjzAfj55J8lgKZeG7CP-RrNpNdu_7NJ-iC3hcwnS3qqtOSoF4MBWM5mSu6gvNqoDgw0LQ/s1600/herbs+035.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyViQzzosTPx1yDK5qELaVfsjktV6ldlyGxYCLZfQKEMD_jRjfpp7pJsfS24ADkGtbubrITSmMjzAfj55J8lgKZeG7CP-RrNpNdu_7NJ-iC3hcwnS3qqtOSoF4MBWM5mSu6gvNqoDgw0LQ/s320/herbs+035.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A small bunch of Catmint, ready to hang!</td></tr>
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<span style="background-color: white;">5. Find a dry place and string up your herbs! You could hang them from nails in your pantry or a string across your laundry room- wherever they will be out of the way and in no danger of being disturbed. The first time I tried this, I hung them in my pantry, but quite low. The ending result was more dried leaves on the floor than left for storage! Hang the plants well out of reach of little fingers :)</span><br />
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<span style="background-color: white;">6. Check the herbs often and store in air-tight jars when crispy dry.</span><br />
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<span style="background-color: white;">Take advantage of Natures bounty! Stock up on your local medicinal herbs before the frosts come this fall. And <i>enjoy</i> your good health all winter long!</span>Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-33212991408610813482015-07-01T14:24:00.001-07:002015-07-01T14:29:47.250-07:00Eat Your Yard! (Continued)<div class="separator" style="clear: both; text-align: left;">
Since posting about edibles in our yard, I have found even more of them! Here are a few more things you are bound to find in and around your yard, even in the city... don't use Round-up to poison these edibles- harvest them! Foraging is not only fun, but it's FREE :)</div>
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<tr><td class="tr-caption" style="text-align: center;">Red Clover</td></tr>
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You are probably familiar with <b><u>Red Clover</u></b> already, but did you know that this lovely plant (from the legume family, none the less) is edible and medicinal? Red Clover is found all over the United States, and is commonly used as cattle feed! As you can see in the pictures, this species of clover has pretty pink blossoms and "stripes" on the leaves. It usually grows in large patches in open, sunny fields (or in the middle of your yard!).</div>
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The leaves and flowers can be eaten raw or tossed into a salad- they also make a nice tea! Some people experience bloat when eating large quantities of red clover, so pace yourself.</div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.1499996185303px;">Traditional Chinese medicine believed that it was a good tonic for colds, to purify the blood, and at one time they burned it as incense. Native Americans used it as a salve for burns, as well as for bronchial problems. Many cultures have traditionally used red clover to treat whooping cough, respiratory problems, psoriasis, eczema and even cancer. Red clover is one of the herbs in Essiac, which is a herbal blend for cancer patients, and grows in many areas around the world. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Sweet Red Clover blossoms</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Broadleaf Plantain</td></tr>
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The next edible/medicinal herb is <b><u>Broadleaf Plantain</u></b>- a great herb to have around in case of an insect sting, burn, open wound, or intestinal upset! Plantain is not only edible, but packed with nutrients. It grows alongside roads or your driveway, in our case :) It is easily recognizable by the long, stringy veins in the leaves, as seen in the picture below:<br />
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<tr><td class="tr-caption" style="text-align: center;">The stringy veins of the Braodleaf Plantain leaf</td></tr>
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When using plantain as a wild green, it is prefered to blanch the leaves first to make them more tender. This plant tends to be a little tough and slightly bitter when eaten fresh. After blanching, the leaves can be frozen for future use in soups, casseroles or sauteed! Dried leaves make a great tea for digestive problems.</div>
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<tr><td class="tr-caption" style="text-align: center;">Braodleaf Plantain along the driveway</td></tr>
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As you can see, Broadleaf Plantain grows all along our driveway... I showed my youngest son how to chew the leaves and apply them to insect bites, since he tends to swell when stung. The medicinal qualities of plantain draw out the poison from stings and hasten healing from burns or open wounds.</div>
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<tr><td class="tr-caption" style="text-align: center;">Oriental Poppy</td></tr>
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I was amazed at the beauty of this<u><b> Oriental Poppy</b></u>! But, poppies aren't just ornamental... their seeds are delicious to harvest after the blooms have faded away! Just harvest the seed pods when they start to brown and let them dry in your kitchen. When the pod is fully dried, open them to reveal the nutritious seeds inside! </div>
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<span style="font-family: inherit;">Poppy seeds are known to decrease levels of bad cholesterol in the blood and are high is dietary fiber. <span style="line-height: 20px;">The seeds are excellent source B-complex vitamins such as thiamin, pantothenic acid, pyridoxine, riboflavin, niacin, and folic acid. Many of these vitamins functions as co-factors in substrate metabolism especially fat and carbohydrates. </span><span style="line-height: 20px;">Poppy seeds contain good levels of minerals like</span><span style="line-height: 20px;"> </span><span style="box-sizing: border-box; line-height: 20px;">iron, copper, calcium, potassium, manganese, zinc</span><span style="line-height: 20px;"> </span><span style="line-height: 20px;">and </span><span style="box-sizing: border-box; line-height: 20px;">magnesium</span><span style="line-height: 20px;">.</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 20px;">Small amounts of opium alkaloids in poppy seeds have been</span><span style="line-height: 20px;"> found to have some beneficial effects on the human body; soothe nervous irritability, act as painkillers. Its seed extractions found useful in pharmacy and in many traditional medicines in the preparations of cough mixtures, expectorants, etc.</span></span></div>
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The last edible I will show you is <u><b>Milk Thistle</b></u>. Although this plant is very spiky and unfriendly-looking, I assure you it is quite edible! It is a tall (it can reach 3 ft in height), spiny plant that grows in full sun just about everywhere... I have seen them as far south as Florida and well into the Rocky Mountains.<br />
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The flowers of this plant (although they aren't blooming at this altitude yet) are light purple and bloom on the terminus of the plant stalk. All parts of the plant are edible, even the roots. Thistle leaves can be eaten raw, sometimes as a spinach substitute, after the spines are removed. Flower buds can be cooked, as can the stem after peeling and soaking to reduce bitterness. Thistle can be used as an asparagus or rhubarb substitute or added to salads. Milk Thistle seeds can even be roasted and ground as a coffee substitute!<br />
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<span style="background-color: white; line-height: 20.1499996185303px;"><span style="font-family: inherit;">As a medicinal herb, it is a great tonic, increases appetite and aids in digestion. It is used by many people, including those who were addicted to alcohol to cleanse the liver. Milk thistle is used internally in the treatment of liver and gall bladder diseases, jaundice, cirrhosis, hepatitis, acne and poisoning (including mushroom poisoning). </span></span><br />
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<span style="background-color: white; line-height: 20.1499996185303px;"><span style="font-family: inherit;">Explore your surroundings! You'll be surprised at all the edibles you find in your area :)</span></span><br />
<span style="background-color: white; line-height: 20.1499996185303px;"><span style="font-family: inherit;">Enjoy nature and its bounty!</span></span>Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-36873816421058263752015-06-18T17:19:00.002-07:002015-07-01T14:28:40.841-07:00Eat Your Yard!<span style="text-align: center;">I am constantly looking for edibles in our yard... my kids yell at me when we are outside and I bend down to pick a snack :) I am trying to teach my kids about wild edibles, and they are slowly accepting that you don't have to go to the grocery store to get your greens! </span><br />
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There are many varieties of wild edibles in this country, but since I am in the mountains I am going to show you what we have found here. I am sure some of these are widely available, so keep your eyes peeled next time you wander through your neighborhood...</div>
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<tr><td class="tr-caption" style="text-align: center;">Common Mallow</td></tr>
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<span style="font-family: inherit;">The first wild edible I found is <b><u>Common Mallow.</u></b> This a wonderful green herb- it reminds me a little bit of spinach when eaten raw</span><br />
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<span style="font-family: inherit;">The plants are usually about 1 foot high. The mid-Spring flowers can be white, pink or light purple, and all have five petals. Shortly after the flowers drop off, the plant produces a small, disc-shaped fruit that resembles a wheel of cheese about 1/4 inch across.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Common Mallow in bloom</td></tr>
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<span style="color: #242424; font-family: inherit;"><span style="line-height: 18.2000007629395px;">All parts of mallow are edible, and nutritious! Although the leaves and stems are yummy when raw in salads, all parts, including the roots, can be boiled with soups to make them thicker. The roots can be eaten after being boiled until </span></span><span style="color: #242424;"><span style="line-height: 18.2000007629395px;">translucent</span></span><span style="color: #242424; font-family: inherit;"><span style="line-height: 18.2000007629395px;">.</span></span></div>
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<span style="line-height: 18.2000007629395px;"><span style="font-family: inherit;">If you can find enough of the roots, you might be able to use them as people have traditionally used marshmallow roots-- to make candy. To do this, peel the root, slice it and boil in just enough simple syrup to cover. The root will first turn translucent and then seem to melt away. The liquid should be reasonably thick at this point and, after straining any remaining solids, can be dropped by the spoonful onto waxed paper to dry or whipped into a chiffon-like confection. </span></span></div>
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<span style="font-family: inherit;">Common mallow leaves are rich in vitamins A and C as well as calcium, magnesium, potassium, iron and selenium. Dried leaves can be made into a nutritious tea.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Pineapple Weed</td></tr>
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<span style="font-family: inherit;"><a href="http://en.wikipedia.org/wiki/Matricaria_discoidea" style="line-height: 1.4; margin: 0px; padding: 0px;"><span style="color: black;"><b>Pineapple weed</b></span></a><span style="background-color: white; color: #242424; line-height: 18.2000007629395px;">, is a beautiful, feathery edible! The plant can reach up to 18 inches in height and has fern-like leaves. It resembles its relative chamomile, although the flowers seem to have no petals! </span></span><br />
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<span style="font-family: inherit;">Pineapple weed got its name from the pineapple-y scent it emits when you crush it. You have to have a pretty keen nose to get the full pineapple effect, so don't fret if you can't smell it!</span><br />
<span style="font-family: inherit;">Pineapple weed makes a very nice, relaxing tea when you steep the arial parts of the plant in hot water for about 5 minutes.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Close up of Pineapple Weed flowers</td></tr>
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<span style="font-family: inherit;">Since it is a cousin to chamomile, you can expect the same medicial properties- very calming, good for menstrual crams, improves digestion, alleviates gas and treats colds. It has been noted as having mild antiseptic properties, as well!</span><br />
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<span style="font-family: inherit;">It's also great to munch on when you find some on a hike! Feel free to toss some flowers and leaves into your spring salad mix :)</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Dandelion</td></tr>
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<span style="font-family: inherit;"><span style="background-color: white; color: #242424; line-height: 18.2000007629395px;">One of the best known wild foods is</span><span style="background-color: white; color: #242424; line-height: 18.2000007629395px;"> <b><u>dandelion</u></b>. Although the leaves are best harvested in early spring, before the plant blooms, the flowers can be harvested throughout the summer and made into a delicious <a href="http://homemadehousewife.blogspot.com/2015/05/homemade-dandelion-wine.html">"wine"</a>. Once the plant blooms, the leaves become very bitter, although still edible.</span></span><br />
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<span style="font-family: inherit;">The flowers and long taproot can also be eaten. The flowers are best stripped of the green sepals at their base and stir fried or used as a colorful garnish for soups or salads. The taproot needs a long simmering before eating or can also be roasted and ground to make a coffee substitute.</span></div>
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<span style="font-family: inherit;">As I stated in my previous post on<a href="http://homemadehousewife.blogspot.com/2015/05/homemade-dandelion-wine.html"> dandelion wine</a>, the dandelion has been used traditionally as a liver detoxifier and has many vitamins and minerals, including calcium and iron.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Daisy Fleabane</td></tr>
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I have always been a big fan of <b><u>daisies</u></b>, but I never knew they were edible. This variety of daisy grows anywhere between 1 ft to 4.5 ft in height. The leaves of this plant tend to be hairy.<br />
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<i style="font-family: inherit; line-height: 20.1499996185303px;"><b><u>Only the leaves are edible</u></b></i><span style="font-family: inherit; line-height: 20.1499996185303px;">. Since they are hairy, the leaves have a somewhat ‘furry’ texture making eating them raw not too nice. They can be used wherever you cook with greens. </span></div>
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<span style="font-family: inherit; line-height: 20.1499996185303px;">Daisy fleabane leaf extracts contain caffeic acid which is an active compound that has antioxidative and neuroprotective effects on neuronal cells.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Catmint</td></tr>
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<span style="font-family: inherit;">Every plant in the mint family is edible- just look for squared-off stems, opposite leaves and a minty scent!</span><br />
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<span style="background-color: white; color: #242424; line-height: 18.2000007629395px;"><span style="font-family: inherit;"><b><u>Catmint</u></b> tastes minty, although more delicate and more floral than other mints. It can be used in the same ways you might use any more common mint such as peppermint or spearmint. In other words, in just about anything. </span></span><br />
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<span style="background-color: white; color: #242424; line-height: 18.2000007629395px;"><span style="font-family: inherit;">You can also drive your cats crazy with catmint! It is said to be just as stimulating as catnip for some cats...</span></span><br />
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<span style="background-color: white; line-height: 18.2000007629395px;"><span style="font-family: inherit;">Catmint is really great for menstrual cramps, and is also a calmative and muscle relaxant. It is said to relieve the symptoms of colic in children, and can be used as a digestive aid for adults. Just eat the leaves right off the plant or make into a fragrant tea.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Common Yarrow</td></tr>
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<span style="font-family: inherit;"><span style="background-color: white; color: #242424; line-height: 18.2000007629395px;">On the subject of medicinal plants,<b><u> Common Yarrow</u></b></span><span style="background-color: white; color: #242424; line-height: 18.2000007629395px;"> is a legendary powerhouse. It sprouts in early to mid-Spring with leaves that resemble green pipe cleaners. Its flowers are white to pink and grow in large umbrella-like bunches. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Common Yarrow in bloom</td></tr>
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<span style="background-color: white; color: #242424; font-family: inherit; line-height: 18.2000007629395px;">Common Yarrow's leaves, stems and flowers, dried or fresh, make an herbal tea that is particularly popular in Europe and contains more than 120 active, medicinal compounds. Some of those compounds stop bleeding from open wounds, suppress menstruation and help heal bruises and burns. Those compounds are balanced by other compounds that promote the free flow of blood. Tea brewed from the leaves has been used as a heart, circulatory, arterial wall, and kidney tonic. It also lowers blood pressure and helps sweat out colds, flu, fevers and other infectious illnesses. As if that weren't enough, it has anti-inflamatory and antiseptic qualities. A fresh leaf can be crushed and applied directly to an aching tooth to soothe the pain.</span></div>
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<span style="background-color: white; color: #777777; font-family: inherit; font-size: 13px; line-height: 20.1499996185303px; text-align: start;">Leaves can be consumed raw or cooked. They have a somewhat bitter flavor yet they make a great addition to mixed salads. They are best used when young. Common yarrow leaves are also used as a hop-substitute for flavoring and as a preservative for beer. Although in general yarrow is a very nutritious and beneficial plant to add to the diet, it is recommended that this<i> not be consumed in large quantities</i>. Tea is made from the flowers and leaves.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Wild Rhubarb</td></tr>
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<span style="font-family: inherit;"><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">I had never seen<b><u> rhubarb</u></b> growing wild before we moved to Colorado! But, along the seasonal creek that flows past our home, I found a large bunch of this purple-stalked edible. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">Fresh raw stalks are crisp (similar to</span><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"> </span><a href="https://en.wikipedia.org/wiki/Celery" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-family: sans-serif; font-size: 14px; line-height: 22.3999996185303px; text-decoration: none;" title="Celery">celery</a><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">) with a strong, tart taste. The stalks are primarily used in the U.S. in desserts (think strawberry/rhubarb pie!)</span><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">. <i> <b><u>Do not eat the leaf</u></b></i><b><u>,</u></b> as it contains toxic components.</span></span><br />
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<span style="font-family: inherit;">Rhubarb has cathartic and laxative properties and is used in the case of constipation.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ268QTi6k7CGQLX_wuIAAPcvGoKUcuAygpf345XqFgOfEchyphenhyphenV8inpOSHtz3SEQDxz_ufIVpnMLUbt5ZQFHlMgUEsruJa8EfpOVj5fAtj11P_rYEfWjRBzOKCOQeDlgM3_H2t7LvQRlvM5/s1600/wildflowers+co+023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ268QTi6k7CGQLX_wuIAAPcvGoKUcuAygpf345XqFgOfEchyphenhyphenV8inpOSHtz3SEQDxz_ufIVpnMLUbt5ZQFHlMgUEsruJa8EfpOVj5fAtj11P_rYEfWjRBzOKCOQeDlgM3_H2t7LvQRlvM5/s320/wildflowers+co+023.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild Strawberry</td></tr>
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The next two edibles are very similar, even in name- the <b><u>wild strawberry </u></b>and the<b><u> wood strawberry</u></b>. But, the two fruits are very different, so keep in mind the differences between the two plants.<br />
<br />
Anybody who has tried a wild strawberry knows that they taste the same as strawberries sold for cultivation- just much smaller :) As you can see in the photo, wild strawberries have three, toothed leaves and <i>white</i> flowers (unlike the "fake" wood strawberry- below- that has yellow flowers).<br />
The fruits of the wild strawberry grow downward and hang from the plant, the wood strawberries point upward and are easier to spot. Both fruits are edible, but wood strawberries are known to be disappointing- they have zero flavor.<br />
<br />
So, if you like strawberries, don't be fooled by the beautiful red fruit of the wood strawberry! Here is a list of things to look for when searching for real wild strawberries:<br />
<br />
<ul>
<li>Red fruit, pointing down</li>
<li>Three, toothed leaves, plants close to ground</li>
<li>white flowers</li>
</ul>
The roots and leaves of the wild strawberry can be made into tea. It has been used to treat cases of diarrhea, ailments of the lungs and stomach and can be used raw or dried for skin infections. Like the dandelion, all parts of the plant are edible!<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20.7000007629395px;"> </span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 20.7000007629395px; text-align: center;">Like the wild strawberry, the leaves and roots of the wood strawberry can be used for much of the same purposes...just not as tasty.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRE5IudVMGxsR3rpDr8XYvawxiCW-xFlv2rW9qSKCQwLUnwfsi7FBmZ_16es9UqtzqLLbY9rhIfBhydRLjsjZ_ohzZ_v2HU2nPsPOjejsEJjKeGaiy7JPjR_9SehIvCgOPWJvGZkmhiiLj/s1600/wildflowers+co+032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRE5IudVMGxsR3rpDr8XYvawxiCW-xFlv2rW9qSKCQwLUnwfsi7FBmZ_16es9UqtzqLLbY9rhIfBhydRLjsjZ_ohzZ_v2HU2nPsPOjejsEJjKeGaiy7JPjR_9SehIvCgOPWJvGZkmhiiLj/s320/wildflowers+co+032.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wood Strawberry</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LzhiaRItFe8DiTHiRMV4Z4NSEHLLEdtn8TQPrn885bXY740icNi4FUu9lkKENpN0n2UQVDfXws7XZBrs7TdeLdvVTR6ShjIqOiRCupBfebth0xxJ-vtnDEnlpJpdkI5WzPem3B5UxGgP/s1600/wildflowers+co+029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LzhiaRItFe8DiTHiRMV4Z4NSEHLLEdtn8TQPrn885bXY740icNi4FUu9lkKENpN0n2UQVDfXws7XZBrs7TdeLdvVTR6ShjIqOiRCupBfebth0xxJ-vtnDEnlpJpdkI5WzPem3B5UxGgP/s320/wildflowers+co+029.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Common Mullein</td></tr>
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<span style="font-family: inherit;"><span style="background-color: white; color: #242424; line-height: 18.2000007629395px;">This is the most exciting find yet! </span><span style="background-color: white; color: #242424; line-height: 18.2000007629395px;">Known more for its healing properties than its edibleness,</span><span style="background-color: white; color: #242424; line-height: 18.2000007629395px;"> </span><a href="http://en.wikipedia.org/wiki/Verbascum_thapsus" style="line-height: 1.4; margin: 0px; padding: 0px;"><span style="color: black;"><b>mullein</b></span></a><span style="background-color: white; color: #242424; line-height: 18.2000007629395px;"> </span><span style="background-color: white; color: #242424; line-height: 18.2000007629395px;">is a very useful herb.</span><span style="background-color: white; color: #242424;"><span style="line-height: 18.2000007629395px;"> As with many of the most useful plants, mullein has many names, including Jacob's staff, flannelleaf and feltwort. I have even heard Coloradans call it "Indian toilet paper"! </span></span></span><br />
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<span style="font-family: inherit;">Mullein leaves can be more than 2 feet long. The leaves feel exactly like felt. In its second year, mullein sends up a thick flower stalk that can reach 10 feet in height. Yellow flowers, then seed pods develop on the terminus of the stalk. When we moved here in December, I remember seeing all these stalks, still persisting in the cold weather...</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSsmXglia3kjse3Ck1pzsb8gKefUj8LygPyNmRiEuZnY9CLfyA62evI4mj5AT_ebwslOJORo-keFmEKMjjSwRYcMdtZTLyfYDZ_Lx7_Wzbx_U8pjOVDMM2f-Q8rm2OLCPz9KL01t87BJyn/s1600/wildflowers+co+049.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSsmXglia3kjse3Ck1pzsb8gKefUj8LygPyNmRiEuZnY9CLfyA62evI4mj5AT_ebwslOJORo-keFmEKMjjSwRYcMdtZTLyfYDZ_Lx7_Wzbx_U8pjOVDMM2f-Q8rm2OLCPz9KL01t87BJyn/s320/wildflowers+co+049.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mullein, shooting up a flower stalk</td></tr>
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<span style="font-family: inherit; line-height: 18.2000007629395px;">M</span><span style="font-family: inherit; line-height: 18.2000007629395px;">ullein thrives in places where few other plants can grow, like sandy or overly alkaline soils. </span><span style="font-family: inherit; line-height: 18.2000007629395px;"> It has antihistimine, antiseptic, pain inhibiting, antispasmodic, tranquilizing and sedative qualities. In addition, it can help heal wounds, soothe burns, reduce swelling, stimulate growth and soften skin.</span></div>
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<span style="font-family: inherit;">A tea made from the leaves and carefully strained to remove the hairs contains loads of B vitamins as well as vitamin D, choline, hesperidin, PABA, sulfur, magnesium, mucilage, saponins and other active substances. It's one of the most effective remedies around for a sore throat or bad cough. Smoking the leaves can alleviate asthma, bronchitis and other lung ailments. </span></div>
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<span style="font-family: inherit;">A tea with many of the same properties can also be made from the root; this is especially helpful during the winter after the leaves have vanished. Tea made from the flowers has been used to treat migraine headaches, and oil extracted from the flowers has cured ear infections. The yellow flowers contain a color-fast dye that can be used on cloth or, as many Roman women did, to dye hair blonde.</span></div>
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<span style="font-family: inherit;">The leaves can be used to treat arthritis because they increase blood flow wherever they are applied. They are also one of the best things around to use as an impromptu bandage. After having been bruised, just wrap the leaf around the wound!</span></div>
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<span style="color: #242424; font-family: inherit;"><span style="line-height: 18.2000007629395px;">Mullein leaves and flowers<i> are</i> edible, but tea is probably the preferred method of </span></span><span style="color: #242424;"><span style="line-height: 18.2000007629395px;">ingestion</span></span><span style="color: #242424; font-family: inherit;"><span style="line-height: 18.2000007629395px;"> :)</span></span></div>
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<span style="font-family: inherit;">This is one herb/edible with many uses! One of my favorites :)</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxad8Y0ULzP-Ba0dUc0_zbG2QaEp9jGPp1XLCe36tPYDewD5VxfQMQO7YSqkIsJbKnOXXmv_P-lzzmSWUCawEugKRhnc9rXa7-JeNPiFYk3vZhchLl1EWHwgg6f4uJuLLbHncAQ9OJ2SF/s1600/wildflowers+co+036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxad8Y0ULzP-Ba0dUc0_zbG2QaEp9jGPp1XLCe36tPYDewD5VxfQMQO7YSqkIsJbKnOXXmv_P-lzzmSWUCawEugKRhnc9rXa7-JeNPiFYk3vZhchLl1EWHwgg6f4uJuLLbHncAQ9OJ2SF/s320/wildflowers+co+036.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Juniper </td></tr>
</tbody></table>
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<span style="font-family: inherit;">I found<b><u> juniper</u></b> bushes all around our property and in the forest behind us. The berries are a beautiful shade of blue and have many uses as well!</span><br />
<span style="line-height: 22.3999996185303px;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="line-height: 22.3999996185303px;">Bruised juniper berries have traditionally been used as a spice in meat dishes in Europe. It has also been used to flavor gin (the name "gin" is derived from either the French "genievre" or the Dutch "jenever", both meaning "juniper") </span><span style="line-height: 22.3999996185303px;">and other traditional beverages.</span></span></div>
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<span style="font-family: inherit;">Juniper has diuretic effects, is believed to be an appetite stimulant, and is used to treat rheumatism and arthritis. It is also being studied as a possible treatment for diabetes, as it releases insulin from the pancreas. Some Native American tribes used juniper as a female contraceptive.</span></div>
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<span style="font-family: inherit;">Juniper essential oil is readily available for use in skincare and aromatherapy.</span><br />
<span style="font-family: inherit;"><br /></span>
<i><b><u><span style="font-family: inherit;">Be</span><span style="font-family: sans-serif; font-size: 14px;"> sure to identify the species of juniper you find in your area, as the </span><span style="font-family: sans-serif; font-size: 14px; line-height: 22.3999996185303px;"> </span><span style="font-family: sans-serif; font-size: 14px; line-height: 22.3999996185303px;"><a href="https://en.wikipedia.org/wiki/Juniperus_sabina" style="background: none; color: #0b0080;" title="Juniperus sabina">Juniperus sabina</a> is toxic and should not be eaten.</span></u></b></i><br />
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Go out and explore your local area! Find out which edibles are available and show your own family that greens don't always come from the produce section of the grocery store! Enjoy!<br />
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<i>For part 2 of my edibles post, <a href="http://homemadehousewife.blogspot.com/2015/07/eat-your-yard-continued.html">click here</a>!</i></div>
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Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-81632179892965007062015-06-05T11:29:00.000-07:002015-06-05T11:29:15.543-07:00Homemade Herbal Allergy GlyceriteMy son suffered from seasonal allergies when we lived in Louisiana. With all the oaks and flowers blooming in spring, even our cars were sometimes colored yellow from all the pollen in the air! It was also hard for him because the humidity was always high, even in the spring, making it harder to breathe and pretty much unbearable to spend a lot of time outside... That was the situation that spurred my interest in herbal remedies :) <br />
<br />
10 years later... I am still concocting herbal remedies for my family! As David Christopher, Master Herbalist and director of the School of Natural Healing, put it so simply:<br />
<br />
"<span style="background-color: white;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">There are no commercially sold herbs as dangerous as the safest drug</span></i><span style="font-family: Helvetica Neue, Segoe UI, Helvetica, Arial, Lucida Grande, sans-serif; font-size: 13px;">. "</span></span><br />
<span style="background-color: white;"><span style="font-family: Helvetica Neue, Segoe UI, Helvetica, Arial, Lucida Grande, sans-serif; font-size: 13px;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: inherit;">I want the best health for my family and refuse to give them synthetic drugs, unless necessary. That includes over-the-counter allergy meds. So, I'm going to share with you my very effective "Allergy formula". It has no lengthy list of side-effects (none, actually), and works like a charm!</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: yellow; font-family: inherit;">The Herbs:</span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: inherit;">I am using three herbs in this formula... first, the superstar herb, fenugreek. It is used in many herbal formulas for lung healing. It expels mucus and phlegm from the bronchial tubes and soothes sore throats. </span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: inherit;">Next up, the side-kick herbs nettle and peppermint. Nettle is high in vitamin C, vitamin A, calcium, silicon, potassium, and protein. One of its uses has been in formulas for illnesses concerning the lungs. Peppermint I added for flavor, since herbs are not known for tasting good :) Peppermint also promotes relaxation and aids in digestion and headache relief.</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCk04PdNQUiE3QKSqblcJuCFaC0_JmIhlFbQDn2eO_8mOh_zwRLwpgu83MosysI7w675LY5jmUUvU7TYwflcwILWaT0zCydZhHY8LEM9vridYaUC-cf1STOqRWAsA0NkZTA_88l1j5RLHh/s1600/allergy+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCk04PdNQUiE3QKSqblcJuCFaC0_JmIhlFbQDn2eO_8mOh_zwRLwpgu83MosysI7w675LY5jmUUvU7TYwflcwILWaT0zCydZhHY8LEM9vridYaUC-cf1STOqRWAsA0NkZTA_88l1j5RLHh/s320/allergy+004.JPG" width="213" /></a></div>
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<span style="background-color: white;"><span style="font-family: inherit;">What you need for your homemade allergy glycerite:</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: inherit;">canning jar</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">crock pot (big enough to hold the canning jar)</span></span><br />
<span style="background-color: white;">wash rag</span><br />
<span style="background-color: white;">food grade glycerine</span><br />
<span style="background-color: white;">herbs: 1 part Fenugreek, 1/2 part nettle, 1/2 part peppermint </span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">Directions: </span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">(If you are making a quart jar's-worth of this extract, use 1 cup as your "part" measurement.)</span><br />
<br />
<ul>
<li><span style="background-color: white;">Mix herbs and place them in a clean canning jar. (fill jar about to about 1/2 full)</span></li>
<li><span style="background-color: white;">Pour a small amount of hot water over the herbs to wet them. Let it sit 5 minutes.</span></li>
<li><span style="background-color: white;">Fill the canning jar to within 1" of top with glycerine. Cap tightly.</span></li>
<li><span style="background-color: white;">Put the canning jar into your crock pot on a folded rag (to prevent jar from breaking) and fill crock pot with water, up to just below the lid on the canning jar.</span></li>
<li><span style="background-color: white;">Set your crock pot on the low or warm setting. We are not cooking the herbs, just heating them to quicken the extraction process.</span></li>
<li><span style="background-color: white;">Let the jar sit in your crock pot for three full days. Shake the jar at least once a day to circulate the herbs and refill the crock pot with water if it gets too low (the jar should be covered up to just below the lid). If the herbs settle when the glycerine is fully heated, just top off the extract with glycerine.</span></li>
<li><span style="background-color: white;">After the 3 day extraction period, filter your glycerite through a cloth and bottle the liquid. Make sure you label and date the bottles. This extract is good for 1 year.</span></li>
</ul>
<span style="background-color: white;"><b>Dosage:</b> 1 dropper-full, 3 times a day on an empty stomach. You can use up to 1 t, three times a day for adults. If you find the taste isn't pleasant, you can mix this with juice.</span><br />
<br /><span style="background-color: white;">Treat your seasonal allergies with herbs this year and see how much better you feel! And, <i>Enjoy</i> a symptom-free allergy season :) </span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"><br /></span>
<span style="background-color: white;"><i>You can also use this formula to make an alcohol tincture. Just follow<a href="http://www.bulkherbstore.com/how-to/Make_a_Tincture"> these directions</a>.</i></span><br />
<span style="background-color: white;"><i>Using alcohol will lengthen the shelf life to 2 years, but it is not recommended as a children's allergy remedy.</i></span><br />
<br />Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-35090679705052357652015-05-19T14:31:00.001-07:002015-05-19T15:14:55.372-07:00Homemade Hair Stengthening/Growth TonicOk, I have to admit, I am obsessed with making my hair grow- I have visions of my hair flowing over my shoulders and being everlastingly full and radiant! Unfortunately, I have my father's hair- thin and stringy (when it gets too long). My homemade hair products are wonderful, but none of them are helping with the <i>length</i> or<i> fullness</i> of my hair. The quality of my hair has always been fine; I even had a fellow student (years ago) ask if she could touch my hair because it is so soft and shiny! So, I am on a mission to find the perfect blend of hair-nourishing herbs that will make my locks healthy <i>and</i> full. <br />
<br />
Bingo! I found a recipe for a hair tonic with rosemary and stinging nettle that is supposed to stimulate your scalp and actually grow thicker hair. I took that recipe and added some essential oils to aid in the scalp-stimulating properties of the tonic.<br />
<br />
What you need to make your own herbal hair tonic:<br />
<br />
1 T dried rosemary<br />
1 T dried stinging nettle<br />
1 c white vinegar<br />
1 c filtered water<br />
5 drops each: lemon and lavender essential oil <br />
<br />
<ul>
<li>Put all ingredients (except essential oils) into a small pan.</li>
<li>Bring to a simmer, then turn heat to lowest setting and make a strong decoction. (takes about 1 hour) Add more water if it gets too low!</li>
<li>Remove pan from heat and filter out the herbs.</li>
<li>Add essential oils when tonic has cooled to about 100 F.</li>
<li>Keep in a cool place and shake well before use.</li>
</ul>
<div>
To use:</div>
<div>
<br /></div>
<div>
Use sparingly on your scalp (apply either with a dropper or a small squirt bottle), using 10-15 drops and massaging it in with fingers. Do NOT rinse. </div>
<div>
Since this has vinegar in it, it will have a slight odor at first, but that will dissipate once the tonic dries. Use this tonic every-other day.</div>
<div>
<br /></div>
<div>
Enjoy your healthy scalp/hair!</div>
<br />
<br />Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-71777853379182560232015-05-03T11:59:00.000-07:002015-06-05T12:26:06.725-07:00Homemade Dandelion WineI love dandelions! Not only are they bright and yellow (which happens to be my favorite color), but they are full of nutrients and can help you perform a "spring cleaning" on your liver! Dandelions have been used as a detoxifier and blood purifier for centuries. I think dandelions are beautiful herbs, not weeds, and they should be used and revered as such.<br />
<br />
From the Bulk Herb Store catalog:<br />
<div style="text-align: justify;">
" <i>(dandelion) is high in vitamins and minerals, especially calcium... This is the herb for improving low blood pressure and helping build energy and endurance. It is also one of the best liver cleansers and is therefore great for skin diseases.</i>" </div>
<br />
A few days ago, I was amazed at the abundance of dandelions in our yard. So, I took my "little ones" and filled a sack with about 3 quarts of these lovely yellow flowers. (Be sure to pluck the flowers in the morning when they first open.) <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTfCSw3wcU65wazkiC8I9TXna-pNEbl1Im6YjQfqv227VNdTXzeoZvm4kx0-AAX1B8m2D6oTpvk4dfo_pt0vYONXCYiSqmZJjegQMJih1LY_-438y-1O7kh3VL1y6cER_-0LO2fOm8kmh/s1600/dandelion+wine+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTfCSw3wcU65wazkiC8I9TXna-pNEbl1Im6YjQfqv227VNdTXzeoZvm4kx0-AAX1B8m2D6oTpvk4dfo_pt0vYONXCYiSqmZJjegQMJih1LY_-438y-1O7kh3VL1y6cER_-0LO2fOm8kmh/s1600/dandelion+wine+001.JPG" width="320" /></a></div>
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<br />
Then, we made a very strong dandelion infusion; just use equal parts flowers and boiling filtered water. Let the infusion sit in a large stainless steel pot with a lid for 24-48 hours. Then, strain the liquid into a fermenting vessel. (Be sure to squeeze all the goodness out of the flowers!) I used a small fermenting crock as my vessel.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJCMo85ZjNyiAjXKX2xkoaox7TVy2bBC4DT4NdjfOWZshrgTgT3iwjDU6V9ql4RlF6iSflYvl9hMes7MqN2S3jNpe6tRC6c6qg16Ow-QBy3T5ghXv7fjZBd4kvhR5eWXa6AX_1M1ReWdx/s1600/dandelion+wine+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJCMo85ZjNyiAjXKX2xkoaox7TVy2bBC4DT4NdjfOWZshrgTgT3iwjDU6V9ql4RlF6iSflYvl9hMes7MqN2S3jNpe6tRC6c6qg16Ow-QBy3T5ghXv7fjZBd4kvhR5eWXa6AX_1M1ReWdx/s1600/dandelion+wine+002.JPG" width="320" /></a></div>
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To your (3 quarts) dandelion infusion, add:<br />
<br />
<ul>
<li>3/4 c unrefined cane sugar</li>
<li>juice of 2 oranges</li>
<li>peel of 1 orange (I used a vegetable peeler)</li>
<li>juice of 2 lemons</li>
<li>peel of 1 lemon</li>
<li>3/4 c starter culture (I used water kefir, but you could also use whey)</li>
</ul>
Once the ingredients are mixed, cover the fermenting vessel with a cloth secured by a rubber band. Let the mixture sit for a couple of days, until you see signs of fermentation- bubbles! Be sure to stir at least once a day in the meantime...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4tkArYBJv9JBIgNANLWc2GrtBK08QDE_JpKNZJT6NBJewJ9wn7GhKd_o9M-bo1bpTHTZBNFMkPWzodVhsX9qViz2Lt4hnTSNV95Z54I3rm06Qygr7dc3Uvjf4P8Gvm6kH7kexJgMgfS5/s1600/dandelion+wine+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4tkArYBJv9JBIgNANLWc2GrtBK08QDE_JpKNZJT6NBJewJ9wn7GhKd_o9M-bo1bpTHTZBNFMkPWzodVhsX9qViz2Lt4hnTSNV95Z54I3rm06Qygr7dc3Uvjf4P8Gvm6kH7kexJgMgfS5/s1600/dandelion+wine+003.JPG" width="320" /></a></div>
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When you see bubbles, let the wine ferment for another 1-2 days, depending on the temperature of your home. Stir and taste daily.<br />
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The dandelion wine is finished! Bottle this lovely beverage and chill before enjoying a glass. And, although it is called "wine", dandelion wine is safe for children to drink, as long as it doesn't sit around too long! </div>
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To me, dandelion wine tastes a lot like European Orangina- So <i>enjoy</i> the benefits of dandelion in this tasty, citrus-y beverage! And never take the dandelion for granted again ;)</div>
<br />Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com3tag:blogger.com,1999:blog-415515563282561424.post-35339270799958980692015-04-26T13:19:00.000-07:002015-04-26T13:20:52.136-07:00Homemade Cream Conditioner and Liquid, Hot Process Shampoo<span style="background-color: yellow;">The Shampoo:</span><br />
<br />
Although I love my<a href="http://homemadehousewife.blogspot.com/2013/01/homemade-henna-shampoo-bar.html"> henna shampoo bar</a>, I was curious about making more liquid shampoo- not from an already-made soap like Dr Bronners, but from <i>scratch</i>. I have made liquid soap before (click<a href="http://homemadehousewife.blogspot.com/2011/01/homemade-liquid-soap.html"> here</a> for the post), but I wanted to use oils that could be used for moisturizing shampoo and infuse it with essential oils that would promote healthy hair. Since my hair is thin, I chose a juniper berry/spearmint scent for the shampoo. Juniper berry essential oil is one of the essential oils that actually promotes new hair growth :) I just like the smell of spearmint! I also didn't want to make the recipe too complex or I would only make it once... so, I chose oils that would be easy to find and kept the list at a minimum.<br />
<br />
Here's my recipe for hot process shampoo (which could also be used as body wash!):<br />
<br />
17.5 oz castor oil<br />
17.5 oz coconut oil<br />
22.5 oz sunflower oil<br />
<br />
24 fl oz distilled water<br />
12.8 oz KOH (potassium hydroxide)<br />
<br />
1 gallon distilled water for dilution (yes, this make a LOT of shampoo)<br />
<br />
1-2 oz essential oils (optional)- I used a 60/40 mixture of spearmint/juniper berry<br />
<br />
I followed the instructions (with pictures) found on these<i><a href="http://www.instructables.com/id/Hot-Process-Liquid-Soapmaking/"> Instructables</a></i> directions :) This is the best tutorial I have found regarding liquid soap. Very easy and concise! Although my cook time differed from the <i>Instructables</i> author, the process is the same.<br />
<br />
A few notes:<br />
<br />
<ul>
<li>Do not worry if you don't see every stage of liquid soap! My soap passed by the "mashed potato" stage so quickly I didn't even see it...</li>
<li>I ended up cooking my soap for 7 hours before I felt it was clear enough. </li>
<li>I did NOT add borax at the end because I was at a 3% superfat in my recipe- no excess lye needed to be neutralized in the finished product!</li>
</ul>
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<br />
<br />
<span style="background-color: yellow;">The Cream Conditioner:</span><br />
<span style="background-color: yellow;"><br /></span>
I used to use a vinegar rinse as a conditioner, but I was never very fond of the smell or the difficulty with getting it through all of my hair. It was also very cold when applying in the winter months- yikes! <br />
<br />
I wanted to continue with the healthy/new hair growth theme of my shampoo, so I concocted a mixture of essential oils for that purpose. Some essential oils you may want to try include: ylang ylang, clary sage, lemon, rosemary, basil, cedarwood, cypress, peppermint, or a mixture. Mine had a little bit of everything in it, and it turned out very sweet and herbal!<br />
<br />
Here is the recipe that I found on www.brambleberry.com:<br />
<br />
374 g distilled water<br />
2 g liquid silk<br />
22 g glycerin<br />
27 g emulsifier<br />
13 g jojoba oil<br />
4 g sweet almond oil<br />
4 g essential oils<br />
( I did NOT add the preservative)<br />
<br />
Heat all the ingredients (except essential oils) until solids have dissolved. <br />
Hold that temp for 10 minutes.<br />
Cool to 140 degrees before adding essential oils.<br />
<br />
A couple notes:<br />
<br />
<ul>
<li>I had to use my stick blender to get the fixed oils to incorporate completely. Just be careful while the mixture is hot!</li>
<li>pour into a pump bottle immediately after adding the essential oils, as this will be hard to do once the conditioner is completely cooled.</li>
</ul>
<div>
<span style="background-color: yellow;"><br /></span></div>
<div>
<span style="background-color: yellow;">The results:</span></div>
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<br />
I am very pleased with this shampoo/conditioner combo!! Even my husband (who doesn't always like my concoctions) praised these products!! Andy has hair past his shoulders and always has a hard time brushing his hair through when it's wet- with this combo, his hair is knot-free and shiny :) I've recently had a major hair cut, and although I do not need detangling, my hair is soft and full of body.<br />
<br />
Although the process of making this shampoo is a bit more time-consuming than the henna shampoo bar, it is well worth the effort! And, since this recipe makes so much, you only have to make it every few months! As far as the conditioner goes, I cannot think of an easier way to make anyone's hair soft and shiny- and no vinegar-y smell in your shower! Enjoy!! <br />
<br />Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-24280643656288408452015-03-17T15:28:00.000-07:002015-03-28T14:28:27.763-07:00Homemade, Fermented Mango-Peach Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiIdT6c3K2Cccsmq0BJNxOy9uHob2IFlEIf71cyuG2R7AQPta0n_JLzovWjIkCn0j8JxDpUK7eyQv8oQOo829ogDz246a1vcZ_MMyZARd2-y_6Kron9nJTeeMswsn1IxC22XSB8Fll2sU5/s1600/Spring+2015+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiIdT6c3K2Cccsmq0BJNxOy9uHob2IFlEIf71cyuG2R7AQPta0n_JLzovWjIkCn0j8JxDpUK7eyQv8oQOo829ogDz246a1vcZ_MMyZARd2-y_6Kron9nJTeeMswsn1IxC22XSB8Fll2sU5/s1600/Spring+2015+001.JPG" height="213" width="320" /></a></div>
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It is such a beautiful spring day! Yes, I think spring is finally here in the mountains of Colorado- at least I hope so... :)<br />
To celebrate warmer weather and greener things to come, I have made a delicious fermented treat- mango-peach salsa. My youngest son LOVES this salsa, but mangoes are not a regular crop here- so I was so excited to find some organic mangoes in our local King Soopers. If you've never had mangoes before, they compliment peaches so well! Mangoes have a tropical, tangy flavor- sweet, but not<i> pineapple </i>sweet. And, the color of the fruit is amazing- anywhere from yellow to dark orange. This recipe makes a colorful, happy salsa that tastes as good as it looks!<br />
<br />
Here's what you'll need for your own salsa:<br />
<br />
1 cup peaches, peeled, pitted and diced<br />
1 cup mangoes, peeled, pitted and diced<br />
2 med. tomatoes, peeled and diced<br />
1/2 c red onion<br />
3/8 cup citrus juice (lemon, lime or grapefruit)<br />
5 mint leaves, chopped<br />
1/8 cup cilantro, chopped<br />
1 t red pepper flakes<br />
1/8 t cayenne pepper (optional)<br />
1 t sea salt<br />
<br />
Mix all ingredients together and press into a quart canning jar. Cap tightly for 3-5 days, then transfer to cold storage. That's it!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwRcxyR1Zx9Zd_GFxTfAjPxt9I7DMZ5UAeCuwvmzOcHXflbOz_wNavtwdQp-t-0QTR958yZX1OXzPyeplJBACJh_NGYGGsnoZLTWrT8VPMPaV78nt-yvpQcUOkZbd6ZRDhTXbDR5nue3PS/s1600/salsa+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwRcxyR1Zx9Zd_GFxTfAjPxt9I7DMZ5UAeCuwvmzOcHXflbOz_wNavtwdQp-t-0QTR958yZX1OXzPyeplJBACJh_NGYGGsnoZLTWrT8VPMPaV78nt-yvpQcUOkZbd6ZRDhTXbDR5nue3PS/s1600/salsa+001.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The mangoes and peaches blend nicely!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKxtWh6bsQs8Nd_aS-Qut8efjoD5v0qBtp1f6CYV6bvXM97mX7ii0hWneiOrHfXGI4RsR9x1jnY9Nvj9S0NRkTtZ-cxuI8btMHsKns2Mgx64Bw4bFFmCl0wJjDBH4E3oo5AIV-Utbh5dv/s1600/salsa+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKxtWh6bsQs8Nd_aS-Qut8efjoD5v0qBtp1f6CYV6bvXM97mX7ii0hWneiOrHfXGI4RsR9x1jnY9Nvj9S0NRkTtZ-cxuI8btMHsKns2Mgx64Bw4bFFmCl0wJjDBH4E3oo5AIV-Utbh5dv/s1600/salsa+003.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What a colorful salsa! And, so yummy!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4ilpEk2HO0mSrwG8l0evwrNwmDdAwQxk18v_DKNk-TS8V-6a6YC-n6anCGY7_jeNe_TvsegVX0fCo5oVbbAd2pJlFL2i26vRY9majwyS3W1m-_IO4gflx-bGjtdu1b4kG4c7A-3BCT-h/s1600/salsa+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4ilpEk2HO0mSrwG8l0evwrNwmDdAwQxk18v_DKNk-TS8V-6a6YC-n6anCGY7_jeNe_TvsegVX0fCo5oVbbAd2pJlFL2i26vRY9majwyS3W1m-_IO4gflx-bGjtdu1b4kG4c7A-3BCT-h/s1600/salsa+004.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product. This won't last long...</td></tr>
</tbody></table>
<br />
Enjoy a little bit of summer starting now! <br />
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<div>
<br />
<div>
<i><br /></i></div>
<div>
<i>This post was inspired by<a href="http://www.culturesforhealth.com/lacto-fermented-peach-salsa-recipe"> this recipe</a> on www.culturesforhealth.com, a wonderful place for all things fermented! (No, I am not getting paid to say that :))</i><br />
<br /></div>
</div>
Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com1tag:blogger.com,1999:blog-415515563282561424.post-55625906605055353392015-02-15T13:22:00.000-08:002015-02-15T13:22:01.210-08:00Homemade Orange-Ginger Carrot Kvass<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWe1H4Itbk3tbeRrfZUG0TmOW91qvfC1CNaVxXCd03b-gv-qOzAdLXk4iylMvvH1zF4VtN0TcMiyN7JwXEvC4GW51HTvz1LDbIi9x9KFc3uvhDRZQh_Xjuw31I2KMe-n1TKc9aBncwGiq/s1600/kvass+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWe1H4Itbk3tbeRrfZUG0TmOW91qvfC1CNaVxXCd03b-gv-qOzAdLXk4iylMvvH1zF4VtN0TcMiyN7JwXEvC4GW51HTvz1LDbIi9x9KFc3uvhDRZQh_Xjuw31I2KMe-n1TKc9aBncwGiq/s1600/kvass+001.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All mixed up and ready to ferment!</td></tr>
</tbody></table>
I love beets, but I hate beet kvass. There's no way to sugar coat it... I think it is too salty and tastes like dirt. Period. If you're like me, you love fermented drinks, but beet kvass is NOT on the menu. So, I discovered this recipe on the<a href="http://www.culturesforhealth.com/orange-ginger-carrot-kvass-recipe"> Cultures for Health </a> website and convinced myself to try kvass again... fingers crossed. <br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">To make this beverage, you will need:</span><br />
<span style="font-family: inherit;"><br /></span>
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<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 12px; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit;">6 carrots, sliced into thin coins</span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 12px; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit;">2 T fresh ginger, chopped</span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 12px; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit;">6 large strips orange zest (peel with potato peeler)</span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 12px; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit;">4 t sea salt</span></li>
<li><span style="font-family: inherit;">About 1/2 gallon filtered, non-chlorinated water</span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpVH623PH-3WwiPVGloNUF8JMFDhKXz5RHq2hb9Fg1ajp32nLumdgII7HrBRuZU6SGXAv4OR4o2DtTYv1KzoZkUV0IPlKURNNwAUNmeIyDD1xUUjF0x4RXARjXQwWAKHGOCy_wiw2kl5T/s1600/kvass+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpVH623PH-3WwiPVGloNUF8JMFDhKXz5RHq2hb9Fg1ajp32nLumdgII7HrBRuZU6SGXAv4OR4o2DtTYv1KzoZkUV0IPlKURNNwAUNmeIyDD1xUUjF0x4RXARjXQwWAKHGOCy_wiw2kl5T/s1600/kvass+003.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I noticed bubbles after only 24 hours.</td></tr>
</tbody></table>
<span style="font-size: x-small;"><span style="font-family: inherit; line-height: 18px;"><br /></span></span>
<div>
<br />
<ul>
<li><span style="font-family: inherit; line-height: 18px;">Place all ingredients in large glass container and stir to combine. </span></li>
<li><span style="font-family: inherit; line-height: 18px;">Cover with a secured cloth and let ferment for 3-5 days.</span></li>
<li><span style="font-family: inherit; line-height: 18px;">Strain off liquid and bottle*- you can add a pinch of sweetener for added carbonation.</span></li>
<li><span style="font-family: inherit; line-height: 18px;">If doing a second ferment, let your sealed bottles sit on the counter for an additional 1-3 days.</span></li>
<li><span style="font-family: inherit; line-height: 18px;">Check for carbonation daily and move to cold storage before drinking.</span></li>
</ul>
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<span style="font-family: inherit; line-height: 18px;"><br /></span>
<span style="font-family: inherit; line-height: 18px;"><br /></span></div>
<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv02iuHJX2LkJSohUhx37oVYaVY80bB3TIamyuj0e7t9IWSPdC7yieop4Aa_cLPuCxD_Wo0vYGKnJw93ozP4JsEgA4FeID1oqrau1tufGL5KNfzddaSJ38MnXvxPnDFwerwGryL2xsf8j-/s1600/kvass+012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv02iuHJX2LkJSohUhx37oVYaVY80bB3TIamyuj0e7t9IWSPdC7yieop4Aa_cLPuCxD_Wo0vYGKnJw93ozP4JsEgA4FeID1oqrau1tufGL5KNfzddaSJ38MnXvxPnDFwerwGryL2xsf8j-/s1600/kvass+012.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bottling day! I added about 1 t honey per bottle for added carbonation.</td></tr>
</tbody></table>
<span style="font-family: inherit; line-height: 18px;"><br /></span></div>
<div>
<span style="font-family: inherit; line-height: 18px;">*To make a second, weaker batch, leave 1 cup of liquid in your fermentation vessel with the remaining carrots, ginger and orange peel and re-fill with 1/2 gallon filtered water. Leave to ferment for 3-5 days before bottling. </span><br />
<span style="line-height: 18px;"><br /></span>
<span style="line-height: 18px;">I have to admit, this kvass is still salty. It's not as "earthy" as the beet kvass, and I can drink it without making an "eww" face- but, I like <a href="http://homemadehousewife.blogspot.com/2015/02/homemade-traditional-rye-bread-kvass.html">bread kvass</a> much better. Experiement for yourself... which kvass is<i> your </i>favorite? Whichever one you prefer, you are doing your tummy a favor by drinking this probiotic-rich beverage! Enjoy!</span><br />
<span style="line-height: 18px;"><br /></span><span style="font-family: inherit; line-height: 18px;"></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihC0-W6zRHPkdITVY0vL7B4w51wsGsiTadboSHazwCCkWs5w9m00rXEGiaxk4rUmytfIqJur_vFCzpk_2PdBQzJRtMmhyoJxx0p28VKbtMQUr0xYMzJCTDwS7tRziEpPuUJTQuX0Vym-aO/s1600/kvass+014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihC0-W6zRHPkdITVY0vL7B4w51wsGsiTadboSHazwCCkWs5w9m00rXEGiaxk4rUmytfIqJur_vFCzpk_2PdBQzJRtMmhyoJxx0p28VKbtMQUr0xYMzJCTDwS7tRziEpPuUJTQuX0Vym-aO/s1600/kvass+014.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My carrot kvass, ready for a second ferment!</td></tr>
</tbody></table>
</div>
Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-50994220646535510742015-02-15T12:59:00.002-08:002015-02-15T13:00:37.131-08:00Homemade, Traditional Rye Bread KvassBread kvass has been a traditional drink in Eastern Europe for centuries. The drink became popular in the XVI century but was around long before then; some say it has its roots in IXth century Russia. Peasants and aristocrats alike drank this fermented beverage or made a soup with kvass as its base. Traditional kvass is made from dark rye bread, natural sourdough cultures and honey to sweeten. The word "kvass" comes from the Russian word for "leaven".<br />
<br />
Just like many traditional drinks, commercial, high production versions are out there... unfortunately, when some former Soviet countries gained their freedom, Coca-cola and Pepsi entered the markets and made their own faux-kvass. But, traditional kvass (or "gira"- with a hard "g"- in Lithuania) is still a popular drink in Eastern Europe and is making a comeback in many countries. <br />
For more information on kvass, I recommend <a href="http://www.gourmantineblog.com/do-you-know-what-kvass-is/">this website</a>, written by a native Lithuanian :)<br />
<br />
Here is my version of this bubbly, rich traditional drink:<br />
<br />
1, 1 lb loaf dark/black rye bread (any loaf will do, but they traditionally used sourdough)<br />
about one gallon filtered, non-chlorinated water<br />
1/2 c organic sugar<br />
4 T raw honey<br />
1 T sourdough starter<br />
mint sprigs, lemon slices, berries, or apples (optional- to taste)<br />
1 raisin per bottle<br />
<br />
Directions:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0A03nvXpro6sjg-_KsyIcrhT7KJ5Jbh7aCYe6eEqZEaNfwVA5I6S00I3_r89JUEMmS_4JqGKm7kPgRv0FxGXPIwfTpPUNBXKOJXwOFIrdVIURLQAVgGEop51j8kl11fBXJnekOXEjcqNp/s1600/kvass+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0A03nvXpro6sjg-_KsyIcrhT7KJ5Jbh7aCYe6eEqZEaNfwVA5I6S00I3_r89JUEMmS_4JqGKm7kPgRv0FxGXPIwfTpPUNBXKOJXwOFIrdVIURLQAVgGEop51j8kl11fBXJnekOXEjcqNp/s1600/kvass+006.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used black forest rye bread. Dry it out until it is very crispy.</td></tr>
</tbody></table>
<ul>
<li>Slice bread into 1/2" slices (traditional kvass is made from stale bread) and dry out in the oven. I put my slices in a 350F oven for about 30 minutes, until the bread breaks like a cracker.</li>
<li>When the bread is finished, bring the water to a boil. Remove from heat.</li>
<li>Break up the bread with your hand and drop the pieces into the hot water. Let it steep, covered, for at least 4 hours to overnight (I let mine sit for 9 hours).</li>
<li>When done steeping, strain off the rye water into a fermenting crock or large glass container. Discard the soggy bread (squeeze bread gently in a cheesecloth to get as much of the liquid as possible).</li>
<li>To your rye water, add the sweeteners, fruit (if used) and sourdough starter (it does not have to be rye). Stir until combined and leave in a warm place, covered with cloth, for about 12 hours.</li>
<li>Check for bubbles after 12 hours and scoop off any foam that rises. Wait another 12-24 hours before bottling. (if more foam rises, just scoop off before bottling)</li>
<li>You can add a raisin per bottle to help check the carbonation before drinking. Place bottles in cold storage for 3 days to one month. </li>
</ul>
<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSw6PE2Ma-tUSwgsH0_1WwTpySLR5y9Ld5jH4RaHJJb5X6aVcBGCY7s3g4k3JYROLG7kzbZb0ufC8tCdqdZ4xy9z4bd-qRNEQEr_burY7xWmohGQeNQTkajLhggDaTp1c91BAEw-8Ui9R/s1600/kvass+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSw6PE2Ma-tUSwgsH0_1WwTpySLR5y9Ld5jH4RaHJJb5X6aVcBGCY7s3g4k3JYROLG7kzbZb0ufC8tCdqdZ4xy9z4bd-qRNEQEr_burY7xWmohGQeNQTkajLhggDaTp1c91BAEw-8Ui9R/s1600/kvass+007.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Break the bread before adding it to very hot water.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcAcdkLoEMsxCXAFmlNgiJrRWlmjiy1-np9m-IJNFJt8mlavEMyWPzGHZp1xXSD_xX2oPvSEuNhFRRxt1mjFnI75GDjr-JNInBrScuXfw3-_CBciC4Umk5zPfQBgmfIEJSIaLecTEW0JO/s1600/kvass+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcAcdkLoEMsxCXAFmlNgiJrRWlmjiy1-np9m-IJNFJt8mlavEMyWPzGHZp1xXSD_xX2oPvSEuNhFRRxt1mjFnI75GDjr-JNInBrScuXfw3-_CBciC4Umk5zPfQBgmfIEJSIaLecTEW0JO/s1600/kvass+008.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strain the soggy bread in cheese cloth after at least 4 hours.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxK0wpKxt0aazUmURvcenJLP57Sc0kcr4eomkFDscXh9fsabI5p4C1Z-HMAEmvDkwU5NSzSDkWcICu-wFRsgsJIt81Lu0nUdnB8pRkaOWkYpgYkgWEv9o731J-GtGCCWJNrb6hhHauoZM/s1600/kvass+017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxK0wpKxt0aazUmURvcenJLP57Sc0kcr4eomkFDscXh9fsabI5p4C1Z-HMAEmvDkwU5NSzSDkWcICu-wFRsgsJIt81Lu0nUdnB8pRkaOWkYpgYkgWEv9o731J-GtGCCWJNrb6hhHauoZM/s1600/kvass+017.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sourdough starter is beginning to consume the sugars!</td></tr>
</tbody></table>
Enjoy this beverage chilled, with a meal. The natural probiotics it contains help with digestion, and the drink provides high levels of vitamin B. It is also said to help with detox and accelerated healing.<br />
Enjoy your traditional kvass!</div>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyXY4a_L8CMP3eRmAdGZPgt_iMMWda0Ywe7w5q2BA_c-27KR5pwsJbQSrfm7dY2nvFhn_ctZzkBizpBvnlE3qQ-KqcQtnn17j_esq7tDNjLtu633nwsI0pwJAd3476mHlBh1F0NPMzhRe/s1600/kvass+018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyXY4a_L8CMP3eRmAdGZPgt_iMMWda0Ywe7w5q2BA_c-27KR5pwsJbQSrfm7dY2nvFhn_ctZzkBizpBvnlE3qQ-KqcQtnn17j_esq7tDNjLtu633nwsI0pwJAd3476mHlBh1F0NPMzhRe/s1600/kvass+018.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Although the kvass seems a bit cloudy, the yeast will eventually drop out. I made 5-16oz bottles from one loaf of bread!</td></tr>
</tbody></table>
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<br />Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-26052670387547461572015-02-10T16:53:00.001-08:002015-02-11T14:59:04.221-08:00Homemade, Cultured Butternut Squash SoupThis recipe is amazing and perfect for those of you on the GAPS Diet! Just as Dr. Natasha Campbell-McBride recommends in her book, <i>Gut and Psychology Syndrome</i>, this soup is enhanced with probiotic food. Cultured cream is not only good for your digestive health, but it gives this soup an added richness. Make this soup with homemade chicken broth and it's a perfect cold-weather meal, chock-full of nutrition!<br />
<br />
I found some yummy organic butternut squash at my local grocery yesterday- on sale! And since soup/stew is one of my favorite wintertime (or anytime) foods, I knew just what to do with it :)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LN_pfPe0SKHFTEqt2RgepbycOAymGCKrBBb8HMWgQc07VoJgBV8GsOnBxFmFWRSzVjznxvI-wAKr1GcVXEmSoiM0dtLiTmVRj3qTYhf4OL4zLqohoyC0O_CJpkI10M_IpUUwnn1txR7J/s1600/squash+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LN_pfPe0SKHFTEqt2RgepbycOAymGCKrBBb8HMWgQc07VoJgBV8GsOnBxFmFWRSzVjznxvI-wAKr1GcVXEmSoiM0dtLiTmVRj3qTYhf4OL4zLqohoyC0O_CJpkI10M_IpUUwnn1txR7J/s1600/squash+001.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter and season the squash before roasting.</td></tr>
</tbody></table>
<br />
To bring out the flavor of butternut squash, what better way to cook it than roasting it? Before putting your soup together, this is what you need to do:<br />
1. Cut a butternut squash in half, lengthwise. Discard seeds.<br />
2. Place, open side up, onto baking sheet and smear with butter (about 1/2 T per half)<br />
3. Season generously with salt and pepper.<br />
4. Roast on 425 F for about an hour, until the skin is blistered and the open side is browned.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CbovJDOIW1BtunhW0Z2PXP-M5IMZX8Ead12Z4um8rDOYoRXjuLU1kimzK6ne6PxCsCjsXAgCaiahsmrYZWhaqiHqYtSthuFmFTVC9-ZDYE_RRsZzdn8NLx2tCM2l8j7CviJs7czlQEU1/s1600/squash+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CbovJDOIW1BtunhW0Z2PXP-M5IMZX8Ead12Z4um8rDOYoRXjuLU1kimzK6ne6PxCsCjsXAgCaiahsmrYZWhaqiHqYtSthuFmFTVC9-ZDYE_RRsZzdn8NLx2tCM2l8j7CviJs7czlQEU1/s1600/squash+004.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The squash browned nicely!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
To make the soup, you will need:<br />
1 butternut squash, roasted (directions above)<br />
1 T butter, or ghee<br />
1/2 granny smith apple,cut in small cubes<br />
1/4 onion, minced<br />
2 1/2 c homemade chicken stock<br />
a large dollop cultured cream for each bowl<br />
salt and pepper<br />
<br />
Once the squash is roasted, set it aside to cool somewhat. Melt 1 T butter in a heavy pan and saut<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 107%;">é</span> the apple and onion until soft. Scoop out meat from squash skins and add this to the apple/onion mixture. Add in your homemade chicken stock and stir to combine. Heat to a low simmer and cook for 15 minutes. Adjust seasonings to your liking. Using a stick blender, <span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 107%;">purée</span> soup in the cooking pot until creamy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRahLIFBaCdcP-Yhp30Gmtsn36sAScQxCpZZhnfKgHjfKbydLWQe3rcDZzVO0D70S59ctNl1JzoMqcQ9yvCfCt-r0ZN-KYjpMdj5cLAOnFwu4MtCZSVzL_SrtPd9Zx2x-poIbcnxDyiL9o/s1600/squash+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRahLIFBaCdcP-Yhp30Gmtsn36sAScQxCpZZhnfKgHjfKbydLWQe3rcDZzVO0D70S59ctNl1JzoMqcQ9yvCfCt-r0ZN-KYjpMdj5cLAOnFwu4MtCZSVzL_SrtPd9Zx2x-poIbcnxDyiL9o/s1600/squash+003.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saute the apple and onion in butter or ghee.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOO9Rv1kwc0IDVd2FHh1_-ZvvvVS5eU1XQGrSaazrMQGXpRP1GGWjPcENi_XPTAwCHbcbfUlWVWc9XI-Dr5TYjo8Ks6cnT4z3hkZfs63QYPtwinfra8OH2tBSHmlFU1xxdeE9ZCjAMfhI/s1600/squash+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOO9Rv1kwc0IDVd2FHh1_-ZvvvVS5eU1XQGrSaazrMQGXpRP1GGWjPcENi_XPTAwCHbcbfUlWVWc9XI-Dr5TYjo8Ks6cnT4z3hkZfs63QYPtwinfra8OH2tBSHmlFU1xxdeE9ZCjAMfhI/s1600/squash+005.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix in the homemade chicken stock and roasted squash.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
When the soup is done, let it cool to at least 117 F. You don't want to kill all the good probiotics in your cultured cream. Serve the soup with a dollop of cultured cream in each bowl.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxoSZeBRjomBGFrwz6-cpItOANqKiVpFZFiLhBFMo2mHKVKbsCctaqjyZ2kRfZW81tSBOybZ0_t82IRlITRN8NFZwpizrpvSDxBSwWGWQCUA-5hyPryCFkTK4vhyphenhyphenryraIyrDNN0czWwn7/s1600/squash+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxoSZeBRjomBGFrwz6-cpItOANqKiVpFZFiLhBFMo2mHKVKbsCctaqjyZ2kRfZW81tSBOybZ0_t82IRlITRN8NFZwpizrpvSDxBSwWGWQCUA-5hyPryCFkTK4vhyphenhyphenryraIyrDNN0czWwn7/s1600/squash+007.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The perfect cold-weather soup!</td></tr>
</tbody></table>
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This soup was meant for a cold winter day! Enjoy!<br />
<br />Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-35125658290390122192015-01-21T14:30:00.000-08:002015-01-21T14:30:14.986-08:00Homemade Chicken Salad w/Yogurt DressingI am always looking for new flavors for lunches around here... since I am home most days, I can't eat the same thing every. single. day. Sandwiches are NOT my thing, and I can't make a large meal for lunch then turn around and make another one for dinner. My other responsibilities don't leave time for that. So, when I find recipes that catch my interest, I try to make enough to last for a few meals- this is one that fits the bill- and it turned out to be full of wonderful new flavors!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhwVFH1SuM9AjSlE5BxjyhWvZyMeWunz0ny2QBguJQOlHDluD5Qp2GyHPuubjVxtkU5iYEb1cTBS2MSkhy7zbbflkTA44TU93sIHSbOfYBuZElywdv3TNuwnvDWmbNut9EcL2dgNmbqkp/s1600/greek+chicken+salad+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhwVFH1SuM9AjSlE5BxjyhWvZyMeWunz0ny2QBguJQOlHDluD5Qp2GyHPuubjVxtkU5iYEb1cTBS2MSkhy7zbbflkTA44TU93sIHSbOfYBuZElywdv3TNuwnvDWmbNut9EcL2dgNmbqkp/s1600/greek+chicken+salad+001.JPG" height="265" width="400" /></a></div>
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I tweaked this recipe from one in an old <i>Southern Living</i> magazine. (<a href="http://www.myrecipes.com/recipe/picnic-in-glass">Here's the original</a>)<br />
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Ingredients:<br />
1 can organic garbanzo beans (drained and washed)<br />
2 T flat leaf parsley, chopped<br />
2 T lemon juice <br />
5 T unfiltered extra virgin olive oil<br />
about 4 cups shredded chicken<br />
3/4 cup chopped radishes<br />
1/4 cup finely chopped onion<br />
1 pt grape tomatoes (halved or whole)<br />
1 1/2 cups chopped Japanese cucumber (no need to peel)<br />
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Yogurt dressing:<br />
1 cup plain yogurt<br />
4 oz crumbled feta cheese<br />
2 T chopped fresh dill<br />
2 T lemon juice<br />
1 large garlic clove, minced<br />
salt and pepper to taste<br />
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The original recipe called for you to mix this and let that sit... whatever :) I just threw everything together and poured the dressing over it! I made three meals out of this one recipe, and it was delish.<br />
If you can, make it the night before you eat it to let the flavors combine. I found it even tastier on days 2 and 3. Enjoy!<br />
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<br />Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-50722995006762853282015-01-09T16:50:00.001-08:002015-01-09T16:51:28.152-08:00Homemade Rough-Cut PâtéWhenever I buy a whole chicken, I try to make sure it includes the giblets! If you avoid them, you are really missing out on a delicious and nutritious snack: <span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">pâté. (Don't let the other organs go to waste! Make gravy or stock with them!) . </span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">This is my go-to recipe for a quick and easy </span><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 107%;">pâté- just 7 ingredients makes this treat a great way to take your organ meats, too! Usually, </span><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 107%;">pâté is made with only livers, but I throw the heart in for added nutrients :)</span></div>
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<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 107%;">Here's what you'll need to make a fast and tasty </span><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 107%;">pâté:</span></div>
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<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 15.6933336257935px;">From one chicken with giblets:</span></span></div>
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<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 15.6933336257935px;">chicken liver, de-veined with connective tissue cut off, chopped </span></span></div>
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<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 15.6933336257935px;">chicken heart, cleaned and chopped very fine</span></span></div>
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<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 15.6933336257935px;">salt and pepper to taste</span></span></div>
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<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 15.6933336257935px;">about 2 T minced onion</span></span></div>
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<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 15.6933336257935px;">1 large garlic clove, minced</span></span></div>
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<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 15.6933336257935px;">2 T butter</span></span></div>
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<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 15.6933336257935px;">Directions:</span></span></div>
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<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 15.6933336257935px;">Melt butter in a heavy skillet (I like cast iron)</span></span></div>
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<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 15.6933336257935px;">Put chopped organ meats and onions in hot butter, brown</span></span></div>
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<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 15.6933336257935px;">Just before taking the mixture off heat, add in the minced garlic- stir to heat briefly.</span></span></div>
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<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 15.6933336257935px;">Season with salt and freshly ground pepper.</span></span></div>
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To serve: place the warm <span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 107%;">pâté on a toasted piece of homemade sourdough bread- YUM!!</span></div>
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<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 107%;">If you are generous, feel free to cut the toast in half and share with a loved-one. Enjoy!</span></div>
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Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0tag:blogger.com,1999:blog-415515563282561424.post-69649930029781192472015-01-07T16:56:00.000-08:002015-01-07T16:56:06.588-08:00Homemade Tepache (Fermented Pineapple Drink)<div class="separator" style="clear: both; text-align: left;">
I have to admit, I do miss some things about Florida, especially since I know my citrus trees are in full fruit and we cannot enjoy them. And, we have gotten more snow here in the past week than I've seen in the past 20 years of my life! Our friends down south have been enjoying 70-80 degree weather... Winter is definitely the time to visit south Florida, and I am coming to understand why all those snow birds travel so far!</div>
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But, I was so excited when I saw that another of my favorite tropical treats was on sale at my local King Soopers: pineapples! Right now, they are $1 apiece! So, I am going to make a tropical drink called tepache that reminds me of warmer climates :) </div>
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What you'll need for homemade tepache:</div>
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2 pineapple skins and cores, washed </div>
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filtered, non-chlorinated water</div>
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1-2 cups sugar (depending on taste)</div>
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1/4 c <a href="http://homemadehousewife.blogspot.com/2012/05/homemade-yogurt-cheese-and-whey.html">liquid whey</a></div>
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1 T powdered cinnamon (you could also add cloves)</div>
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Although pineapples are not one of the "dirty dozen" fruits, I am not taking any chances- I gave these babies a nice bath in water and white vinegar to rinse off any residual pesticides. I will be using the skin to ferment this drink, much like homemade <a href="http://homemadehousewife.blogspot.com/2013/07/homemade-apple-cider-vinegar.html">ACV</a>.</div>
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Once the pineapples are washed thoroughly, I cut off the skin (and about 1/4-1/2" fruit). Save the interior fruit for eating!</div>
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Put the skins (and cores) into a two-gallon fermenting crock or glass jar. Just cover the skins with filtered, non-chlorinated water that has been sweetened with 1-2 cups sugar. I also added a couple tablespoons ground cinnamon and 1/4 c whey. Stir until everything is combined, then cover with a secured towel.</div>
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On day 3 (it will be a shorter period for warmer climates), you will notice a layer of bubbly scum on the surface of your brew. Just skim this off and re-cover the fermentation vessel! You will need to check for scum on day 4 and 5, and skim off whatever comes to the surface...</div>
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<span style="color: #660000;"><span style="background-color: yellow;">Day 5: Bottling Day!</span></span></div>
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Since I am in a colder climate, I let my tepache ferment for 5 days. Bottle yours any time between the 3 and 5-day mark. The earlier you bottle, the sweeter it will be. I like tart drinks :) If you bottle earlier, you will have a better chance at putting it away while still bubbly, although mine was still bubbly on day 5! </div>
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I made just enough tepache to fill a one-gallon re-purposed cider jug. It is still a touch sweet, so I am leaving mine out on the counter overnight. This will help the good bacteria consume the remaining sugar. </div>
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If you've never had tepache, it is very pineapple-y. It is a tropical thirst-quencher and a bubbly treat (even on a cold winter day!). </div>
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So, <i>enjoy</i> this tropical treat and think of warmer days to come! </div>
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To view the the original, inspiring post on <i>Cultures for Health</i>, <a href="http://www.culturesforhealth.com/tepache-recipe">click here</a>.</div>
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<br />Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com1tag:blogger.com,1999:blog-415515563282561424.post-24889772780729426002015-01-01T12:47:00.001-08:002015-01-01T12:48:13.964-08:00Homemade Tooth Whitener<div class="separator" style="clear: both; text-align: left;">
By now, everyone has heard of the wonderfully natural whitening ability of activated charcoal... well, those of us who have tried it in powdered form also know how messy it can be- <i>big time</i> messy. I have discovered a great way to cut down on the mess and make the charcoal experience more tasty, too! Honey is the answer :) </div>
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While perusing the vintage cookbooks on <a href="http://archive.org/search.php?query=cookbook%20AND%20collection%3Aamericana">archive.org</a>, I found some beauty tips from the <i>Ugly Girl Papers</i> in the back of the <i>Housekeeper's Friend Cookbook (1876). </i>One tip was regarding a whitening paste for the teeth. It reads in part:</div>
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"..<i>.charcoal holds the highest place as a tooth powder. It has the property, too, of opposing putrefaction, and destroying vices of the gums. It is most conveniently used when made into paste with honey</i>."</div>
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The addition of (raw) honey makes charcoal much neater and more convenient to use! I, and my bathroom counter, can attest to that :) </div>
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In my charcoal tooth whitening paste, I used about two tablespoons honey and about two teaspoons charcoal. If you feel you need more charcoal and less honey, go ahead and experiment with proportions! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegamr0tS9zf7UEJluakkTwI3yTBSjK_NdWUTu2ZDSijktoEwf8eLEMR4vQaXSxilfC5GL_LS9Gl9FKuC2joJ20KAMMEPqK1p3n985X0WOctakAFrsPkwlm1NfAUrbDVyG4opLVAUPPW5H/s1600/tooth+whitener+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegamr0tS9zf7UEJluakkTwI3yTBSjK_NdWUTu2ZDSijktoEwf8eLEMR4vQaXSxilfC5GL_LS9Gl9FKuC2joJ20KAMMEPqK1p3n985X0WOctakAFrsPkwlm1NfAUrbDVyG4opLVAUPPW5H/s1600/tooth+whitener+012.JPG" height="213" width="320" /></a></div>
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So, instead of using chemicals to bleach your teeth, try something natural, something tried and true. My teeth are looking whiter by the day, and the addition of honey makes my teeth whitening a breeze! Enjoy!Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com6tag:blogger.com,1999:blog-415515563282561424.post-1431768246593601422014-12-29T14:24:00.002-08:002014-12-29T14:24:43.992-08:00Homemade, Naturally-Fermented Honey Mead (part 2)<div class="separator" style="clear: both; text-align: left;">
My kitchen smells so good right now! Every time I stir my melomel (fruit mead), I get a sweet whiff of honey-wine... nothing smells better than fermenting fruit beverages, in my opinion. I think my body craves them! By now (day 6), my honey mead has been fermenting for a good two days. Here are some wonderfully bubbly pictures of this naturally-fermented masterpiece...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFAJWfP_ea1hjw4a-rmetpmC2-mUUyoZNbDpJBDRDMVYloIhLWCampiuae_ROH_6hRgwBj-PIiWJSmjdKoWYaRKhmQ5oWNfuK8YGL5vaEcWQ5zy5iZv2bLZ3nSXjwm6tXaMiV6Vp-e8H7/s1600/mead1+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFAJWfP_ea1hjw4a-rmetpmC2-mUUyoZNbDpJBDRDMVYloIhLWCampiuae_ROH_6hRgwBj-PIiWJSmjdKoWYaRKhmQ5oWNfuK8YGL5vaEcWQ5zy5iZv2bLZ3nSXjwm6tXaMiV6Vp-e8H7/s1600/mead1+003.JPG" height="213" width="320" /></a></div>
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Bubbles, bubbles, everywhere! During fermentation, whatever fruit you put in your mead (if any) will be floating on top because of the wonderful effervescence.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9orv8kYoSsFI1PJNnB6Otr_WFo8VQi8iM-08k9R28-rVia0jcACNbBQpO7tPwjVh6zto2dF_WMCCHoSivRxwesEs2-lM8USmn0DrrVDp32GQgEVwBXtN4kgI_2IcP-BKd410mIW1GhgB/s1600/sledding+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9orv8kYoSsFI1PJNnB6Otr_WFo8VQi8iM-08k9R28-rVia0jcACNbBQpO7tPwjVh6zto2dF_WMCCHoSivRxwesEs2-lM8USmn0DrrVDp32GQgEVwBXtN4kgI_2IcP-BKd410mIW1GhgB/s1600/sledding+(1).JPG" height="213" width="320" /></a></div>
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Here's what my melomel looks like after being stirred up</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3ERiugRC6tsSy4whyxAeGs4wTqVuHbPR5SbjFt8Qnbl3NKmkOic45fqSSReRd4hNPFQJbB_xPBD_ZgEVFr3fcmSxxXniR-omnJ3ZqciLxXU22etZr-SPhhasTM40eb-0Ft7ya8eIdXAb/s1600/sledding+(17).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3ERiugRC6tsSy4whyxAeGs4wTqVuHbPR5SbjFt8Qnbl3NKmkOic45fqSSReRd4hNPFQJbB_xPBD_ZgEVFr3fcmSxxXniR-omnJ3ZqciLxXU22etZr-SPhhasTM40eb-0Ft7ya8eIdXAb/s1600/sledding+(17).JPG" height="213" width="320" /></a></div>
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Not too much longer and I'll be bottling...</div>
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<span style="color: #660000;"><span style="background-color: yellow;">Bottling Day!! (day 12) :</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyb2zcrH489PfMz_LwrDUNIMFkDPN7BP3hGSMxYhRCeEUWUff-XAyaM2yiLuC9XizMxSM-o6y0mN42nj2cZcpJn0ayc6hppg2PDRDjGwPngXyMaibVgfVrZ1wwh-B2MAIW-fgGPi7pIqib/s1600/mead3+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyb2zcrH489PfMz_LwrDUNIMFkDPN7BP3hGSMxYhRCeEUWUff-XAyaM2yiLuC9XizMxSM-o6y0mN42nj2cZcpJn0ayc6hppg2PDRDjGwPngXyMaibVgfVrZ1wwh-B2MAIW-fgGPi7pIqib/s1600/mead3+001.JPG" height="320" width="213" /></a></div>
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I am in heaven. Right now, I am sipping on my finished fruit mead, and it is good! This lovely fermented drink reminds me of a sweet fruit wine but with a hint of honey at the end. The fragrance is very floral, and the color is beautiful- slightly pink from the blackberries.</div>
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I encourage everyone to try this project, if you are a wine drinker. Unlike store-bought fruit wine, this drink is packed with enzymes and probiotics that are good for your tummy and promote good digestion. It's just an added bonus that fruit mead tastes so darn yummy! Enjoy!</div>
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<i>To view part 1 of my mead project, <a href="http://homemadehousewife.blogspot.com/2014/12/homemade-naturally-fermented-honey-mead.html" target="_blank">click here</a>.</i></div>
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<i>For more information on aging mead, visit<a href="http://www.sustainablekentucky.com/2012/12/04/skinny-on-fermentation-easy-natural-mead/" target="_blank"> this website</a>.</i></div>
Melissa Hullhttp://www.blogger.com/profile/00420133140549769803noreply@blogger.com0