Naturally ... It's A Breeze

Dark Chocolate coating (for cookies, fruit or whatever)

2012-02-04T18:38:00.000-06:00

These are my Ninja Almond Cookies shaped into footballs and covered in chocolate. The laces are just cream cheese and a few drops of liquid sugar substitute warmed and piped onto the cookies.

This has a rich dark chocolate flavor. Not super sweet, but good. If you like a sweeter chocolate just adjust the sweetener to taste.

2 Tbs. unsalted butter
2 tsp. coconut oil
2 Tbs. cocoa powder
2 tsp. granular sugar substitute (I use stevia)
Liquid sugar substitute equivalent to 2 tsp. sugar (I use stevia)

Melt butter and coconut oil in microwave. Add cocoa and sweeteners and stir until smooth.
That's it, you're done. Now start dipping!!!

Gets nice and hard in the fridge.

Flax Crackers

2012-01-29T12:05:00.000-06:00

I'm trying to come up with some healthy snacks for the Super Bowl. I tried a few of the flax cracker recipes off the Internet but they just didn't quite do it, mostly they left too much of a slimy feel in my mouth after eating them..yuck. So I remembered how my almond flour would come out of my dehydrator after making almond milk. It's always dry and flat so I have to grind it again before using it. Hmmm. flat? Dry? Crispy sheets? I can work with that. It just needs a little bulk and flavor. So, off to grab the Ninja (maybe you've noticed that I use this little beast quite alot). These are really crispy and great with dip. The flavor combo's are endless so be creative. I'm even going to try a sweet version soon.

What you need:
1/2 cup nut meal (I used pecan for these, but any nut meal will work)
1/2 cup golden flax meal
1/2 cup dehydrated tomatoes
1/2 Tbs. minced garlic
1/2 tsp. salt
1/2 cup water

What to do:
Throw it all into your Ninja (a food processor will work too). Blend until you get a thick paste (see picture below). Spread mixture out as thin as possible on to a parchment lined dehydrator tray. Score mixture with sharp knife into desired size and shape and start drying. When mixture gets solid enough to pick it up flip it over and continue drying until crispy. Store crackers in an air tight container. It's just that easy!!

Ground Beef and Cauli Rice Cabbage Rolls

2012-01-20T20:32:00.000-06:00

Oh so good and easy.

What you need:

10 Large Cabbage Leaves

1 Lb. Raw Cauliflower (do not use cooked or frozen)

1 & 1/2 Lbs. Ground Beef

1 Tbs. Minced Garlic

1 Tbs. Olive Oil

Salt & Pepper to taste

3 Cups Tomato Based Sauce (spaghetti sauce)

What to do:

Preheat oven to 350 degrees. Place cabbage leaves in boiling water for about 2 minutes to cook until flexible but not too soft. Drain and set aside to cool. Put raw cauliflower in food processor and pulse until it is the consistency of rice. Set cauli rice aside for now. Brown Ground beef and minced garlic together, drain. Add cauli rice and olive oil to cooked ground beef and cook over medium heat until cauli rice is soft, season with salt and pepper to taste (feel free to add any other seasoning you prefer).One at a time place a partially cooked cabbage leaf into a 9 X 13 baking dish to form a bowl shape. Add 1/2 a cup of beef and cauli rice mixture to center of cabbage leaf bowl. Fold sides of cabbage leaf over beef mixture, then roll up burrito style starting with the thinner end of cabbage leaf so the thick end stays on the outside of the roll. Place seam side down in baking dish. Do this with all 10 cabbage leaves. Pour tomato based spaghetti sauce over the top of the cabbage rolls. Cover and bake for 60 minutes.

This is what the Cauli Rice should look like

The Ground Beef and Cauli Rice Mixture when cooked together

Ready to be rolled up

Eating Primal(ish)

2012-01-16T23:41:00.000-06:00

On my Facebook page today one of the people I follow - Primal Toad @ http://www.facebook.com/PrimalToad?ref=ts - asked a question that really got me thinking. His question was ... "What does primal or paleo mean to YOU?" My answer was "Eating foods the way Mother Nature created them not how man modified and manipulated them." Personally I consider the way I eat to be Primal(ish). The (ish) part comes in because I choose to drink raw milk and eat peanuts. I prefer not to use artificial sweeteners anymore, but cannot say that I don't, at least until my Stevia plants grow and I can make my own liquid sweetener, or, I break down and buy some to get me by. I prefer to use raw honey for most things I need to sweeten up. My ultimate goal is to grow, can, dehydrate and freeze almost all my own foods. I have a goat, that I'm hoping is pregnant (I won't know for a few months yet), that I get my raw milk from, which is also my main source of cheese, and I have ducks and chickens I keep for eggs. Unfortunately I cannot own any animals for meat because my daughters will hate me for eternity if I were to eat one of our "pets". Luckily I live in a huge farming community and buying half a cow from a farmer isn't too difficult. At the very least I know that the cow was raised ethically and in a humane environment without steroids. Living in Wisconsin opens up a huge opportunity for me to also gather several kinds of berries and fruits from the wild. Maple syrup is my newest brain storm. I just need to research it a little more and find a source. So maybe my way of eating mimics the Primal/Paleo way but isn't strictly by the rules. I've never been good with rules anyway. I guess for now I'll just refer to it as eating natural.

Goodbye 2011

2012-01-01T16:09:00.000-06:00

"Don't let the past stand in the way of the future".

It's time to bid farewell to 2011. So long old year, it's been fun, but it's time for me to move on.

2011 was by no means a banner year for me, but it wasn't my worst year either. I think I learned more last year about myself and my beliefs than I ever have before. I have a much better idea of where I want my life to go and how I want to live. I have also formulated a rough sketch of how to get there.

Some great things happened in 2011. I realized that I was my own worst enemy and feeling sorry for myself was getting me nowhere. So I stepped up and took responsibility for my own actions instead of blaming life in general. I started eating better and lost 38 lbs of unhealthy me. I started growing and preserving my own foods as much as I possibly could. I bought a goat, some ducks and some chickens which not only provides my family with healthy foods but gives me a reason to get up off my butt and do something that makes me feel good inside. I started this blog, which not only gives me a way to vent but lets me share my journey to a happier life and hopefully gives people ideas to help them too. I discovered that procrastination is just a way to be lazy. And mostly ... I decided that I will be happy!!!

I also decided not to make any resolutions for this new year because it's too much like a promise. It's too restrictive and the disappointment when you don't succeed is too much of an ego/pride sucking monster. Nobody needs that. Instead, I have a list of wishes for the new year. We all know that not all our wishes will be granted and just stay hopeful that someday they might. Hope is much better than disappointment.

Sooooo, Here's to hoping that 2012 is better than 2011. May all your wishes be granted, and if they aren't, don't give up hope. Tomorrow is another day and another opportunity to make your dreams come true.

New Years Resolution

2011-12-30T21:50:00.000-06:00

How many of you plan on making a New Year Resolution (again) this year? We've all done it. I'm going to lose weight. I'm going to quit smoking. I'm going to volunteer more. Yada yada yada.... The list of peoples resolutions could go on forever. Now ... How many of you actually succeeded at keeping those resolutions? Wait!! Did I just see most of your hands drop back down. Yep, mine went down too. I have failed to keep almost every resolution I've ever made. Sure, I start out strong. Mind made up to do it this time. I usually make a pretty good effort at first and feel pretty good about it. Then reality sets in and will power fails. After that it's all downhill. My self esteem and pride follow my will power right down the drain. Last year my resolution was not to make any resolutions. Do we all see how that one was a fail right from the start? Well, this year I've got it all figured out. Hmmm...How is that? I don't need one set goal to aim for. My resolution this year is (drum roll please) TO MAKE NEXT YEAR BETTER THAN THIS YEAR!!! It doesn't matter how. As long as I try hard and something improves I have succeeded. How hard can that be? I guess I will find out. Some people might think that this is the chickens way out, but think about it, the possibilities are endless. I will not be limited to only one possible way to succeed this time. I can succeed over and over all year long. So folks, that's it. I will be better next year than I was this year in any way I want to be.

Low Carb Yule Log Cake

2011-12-23T00:29:00.000-06:00

This recipe originally came from http://nourishedkitchen.com/ and is called Bûche de Noël (Grain-free, Gluten-free Holiday Cake). However, my kids found it to be a little strong on the chocolate side and not quite sweet enough for them. I knew I could also make it low carb and sugar free. So I modified the recipe to make it work for everyone in my home. Below is my modified version. This cake is moist, sweet, and so simple to make in almost no time at all.

For the Sponge Cake:

6 large eggs, separated
4 tablespoons granular sugar substitute (I use Stevia in the raw)
liquid stevia or other liquid sugar substitute (equal to 1/4 cup sugar)
1/8 teaspoon salt
1/4 cup cocao powder
1 teaspoon vanilla extract
zest of 1 orange
1/4 teaspoon cream of tartar

For the Filling:

8 oz. package cream cheese
8 oz. tub whipped cream (cool whip)
1 Tablespoon lemon juice
liquid stevia or other liquid sugar substitute (equal to 1/4 cup sugar)

Preheat the oven to 375 degrees Fahrenheit.
Cut parchment paper to fit inside an 11X17 cookie sheet.
Whisk six egg yolks together with four tablespoons granular sweetener, salt, cocoa powder and vanilla extract with the zest of one orange until smooth, creamy and thickened.
Beat six egg whites with one-quarter teaspoon cream of tarter and liquid stevia until soft peaks form.
Fold beaten egg white mixture into the egg yolk and cocoa mixture.
Pour the batter into the parchment covered cookie sheet.
Bake the cake at 375 degrees Fahrenheit for fifteen minutes. Remove from the oven and allow to cool.
As the cake cools beat cream cheese, lemon juice and liquid stevia until smooth.
Add whipped cream to cream cheese mixture and blend until well mixed.
After the cake has cooled, gently invert it onto a stretch of aluminum foil or a kitchen towel.
Spread whipped cream cheese mixture onto the cake, then gently roll the cake length-wise and place it seam down on a serving platter. The cake may crack, revealing a bark-like texture and appearance.
Slice the ends of the roll off at an angle, then affix them to the side of the log.

Home Made Mayo

2011-12-20T14:15:00.001-06:00

Made my first jar of home made mayo last night. It's really good. I can't believe I've been spending all that money on store bought mayo that's filled with ???? all kinds of nastiness. When you add the apple cider vinegar or lemon juice just add a tsp. at a time, then taste it, I like mine tangy.

This is my updated version, I like it alot better than the first one I posted. So the first recipe got the boot :)

2 large egg yolks
1 Tbs. apple cider vinegar (with the mother)(lemon juice also works)
1 cup extra virgin olive oil
1/8 tsp. salt

Beat egg yolks (whip them up good) on low/medium speed in blender or food processor. SLOWLY drizzle olive oil into egg mixture while beating on medium speed making sure it's blending together well. When mayonnaise is finished add apple cider vinegar and salt and blend well. DONE. Store in refrigerator. Will keep for 1 week in refrigerator.

Who knew...?

2011-12-09T12:12:00.000-06:00

Who knew that a simple idea to spend more quality time with my kids and create something that is good for us would turn into one of the most enlightening and stressful times of my life. I just wanted to make home made soaps and lotions. So, like every task I start I had to do some research. We are, after all, going to be using this on our bodies so I better know what the hell I'm doing. I thought this was going to be easy...hahahahaha. I started out by looking up the ingredients in soap making on the Internet. Ewwww. OK, rule #1 ... If I cannot safely eat it then I don't want it on my skin. Your skin is the largest and most porous organ on your body. Everything that touches your skin goes directly into your body, another big Ewwwww. Where have your hands been lately?

Which brings me to the subject of lye. Not the most friendly substance out there. However, you cannot make soap without using lye. Honestly, I'm not "lyeing". Ok, so my humor needs some work. Anyway, I have searched everywhere for an alternative method and unless I want to make a goopey mess that has no effective cleaning power I have no choice but to use lye. I have learned that the end result (soap) does not actually contain any lye. This is due to a process called Saponification. I won't go into the details of it here because it's enough to give you a headache (I know this from experience). So, yes, my soap must be made with lye. Other than that I refuse to use anything that could be considered toxic or harmful in my home made products. If I don't like my kids eating sugar why on earth would I want them to absorb it into their skin? Same with dyes, more Ewwwww. There are just too many natural ways to put color and scent into things using foods and herbs that are actually adding something healthy and beneficial to your skin.

Other than a huge amount of research and hours upon hours of reading and note taking I think this should be fun. My daughters are really excited about this and we have decided that it's just too good to keep to ourselves. We are going to try to make a small business venture out of our experience. If we can get just one person to stop using chemical laden products on their skin then it's worth all the hard work and headaches. We are going to name the products after our beloved goat "Dixie Doo" since she was the inspiration for this whole adventure. My daughters are in charge of creating a label for our products. Not all of our products will contain goats milk because some people just won't go there. However, most of our soaps will contain milk from Dixie and her future babies (and hopefully their babies, and so on...).

Hopefully this adventure will be our answer to living a normal life again. Ever since my husband became ill we have barely been able to survive. Social Security just doesn't pay enough to support a family. Even though his health is a big reason for us going natural that's a whole different story, so lets move on.

Our plan is to start selling our products at the local flea markets, we have them all year around here. In the summer they are held outside and when the weather gets cold they relocate to an indoor facility. Their are also numerous craft fairs all over this area. We live in a very small town and almost all the towns in our area are historic vacation destinations. The small town where I grew up is only nine miles from us and almost all the downtown businesses sell antiques or handmade goods. We are hoping that one of them would be willing to carry our products. I'm also going to start researching internet sales (ugh, more research).

Keeping things natural and healthy is the main goal here. That will mean growing my own herbs and flowers so I know what goes into my soaps and lotions. But until I can get things growing I will have to rely on the internet and local farmers for some of my ingredients. Luckily most of what I need is grown or produced locally. Beeswax, honey, organic herbs, etc... The other ingredients I plan on buying from well known companies like Tropical Traditions, just to name one. Maybe I'm crazy to think this can work, but I have to give it a try. If nothing else, it's nice to see that twinkle in my daughters eyes when we talk about it, and the time we spend together planning and dreaming and creating is worth every minute of research and work I put into this plan.

I would be more than happy to get peoples feedback on this idea. So, please leave a comment and let me know what you think.

Home Made Natural Soaps

2011-12-05T15:48:00.000-06:00

Now that I've successfully found a Buck to breed my dairy goat with I'm looking forward to having some baby goats *kids*. Her previous owner got twins from her last year (1 buck and 1 doe) so I'm hoping for twins this time, hopefully 2 does if I'm lucky. The buck I'm using is a Saanen and my doe "Dixie" is an Alpine/Saanen mix. They should make excellent milk producers.

BTW ... Do you have any idea how disgusting a buck goat is? OMG ... They smell as bad as a skunk if you ask me. I almost feel bad putting my sweet little Dixie with such a foul creature. I can literally smell him from the other end of the barn. Apparently this smell is what makes them attractive to the does so I guess Dixie doesn't mind.

So, after realizing that eventually I will have some more milk producers ( about a year and a half from now) and thinking about ways to utilize all that milk I decided to experiment with making goat milk soaps and lotions. I'm pretty excited about it because it's a great way to spend time with my daughters and create a useful product that will be good for us. No chemicals, no toxic dyes or perfumes, just 100% pure all natural oils, milk, herbs, flowers and essential oils. Since my goat is dried up right now for breeding I am going to start perfecting my recipes by using coconut milk as the main milk. I may break down and purchase some organic goat milk just for research purposes until my goat kids, but the main goal here is to use as many home grown ingredients as possible (and not blowing up my kitchen).

Butternut Squash Fries

2011-12-02T19:26:00.000-06:00

Because of an abundance of butternut squash from a friends garden this year I have a huge stash of them in my coat closet (Hey, it's the only cool dark place I could find). So I started wondering what I was going to do with them all. I thought about the usual ... soup, casserole, mashed with butter and honey (my daughters favorite) but all I kept thinking was ... boring. Then I remembered sweet potato fries, hmmmmm, squash isn't that far off from sweet potatoes. Just one problem, last time I made sweet potato fries they were too soft and not like fries at all. One of my daughters favorite treats are these french fries that are battered from this restaraunt we stop at after the flea market. I can do that!!! Maybe? It's worth a try. Well, 5 batches later I have something that everyone agrees is good and a definite keeper. Even though they aren't exactly the same they are very good. They have crunch and work well for dipping (mayonaisse is my choice).

Preheat oven to 450 degrees.

Lightly grease a cookie sheet.

Mix equal parts coconut flour and almond flour, the amount depends on how many you want to make.

Add spices and paprika to flour mix according to your own taste.

Peel and cut squash into french fry sized strips.

Rinse squash fries with water to moisten.

Toss wet fries in flour mixture until evenly coated.

Put fries on cookie sheet and lightly spray with oil of your choice. (I use olive oil).

Bake for 15 minutes, turn fries over and bake another 5 to 10 minutes.

That's it. Enjoy your crispy fries with any dipping sauce you like.

Vinegar: The natural wonder ... Food? Cleaner? Cure?

2011-11-28T21:07:00.000-06:00

Vinegar … an all natural health food and cleaning product. That just sounds wrong. But it’s true. You can eat it, clean with it, disinfect with it, and use it as a home remedy for many ailments. There are so many different uses for vinegar that I felt compelled to write about it. I searched the internet for all the information I could find and came up with some of the most important and interesting information I thought would be useful about this wonder food. This is by no means a complete list of everything vinegar can be used for.

First of all let me tell you that all vinegars are not created equal. There are so many types of vinegar out there it’s almost confusing to try to figure out which one to use. Vinegar can be made from just about any food that contains natural sugars. Some vinegar is more suited to health remedies while others can be used for cooking or household purposes.

Here are just a few of the types of vinegar that you can find…Red Wine, White Wine, Balsamic, Apple Cider, Champagne, Rice, White Distilled, Cane, Coconut, Malt, Sherry, Beer, Raisin, Banana, Pineapple, Raspberry, Sugar, or flavored and seasoned (e.g., garlic, tarragon).

Confused yet?

Balsamic vinegar is the most expensive because it is aged for a longer period of time. The longer it's aged, the sweeter and thicker it gets, and the more expensive too. Red and white wine vinegars are more 'everyday' vinegars. Rice vinegar is the mildest of all, with much less acidity than other vinegars, it can be white, red or black in color depending on the variety of rice used, it has a sweet flavor and is also used for medicinal purposes. Plain distilled white vinegar is made from grain alcohol and has a very sharp, unpleasant taste and very little nutritional value so it is often used for its cleaning, laundering and disinfecting abilities. Coconut vinegar is a somewhat harsh and potent vinegar that has a musty flavor and is rich in vitamins, minerals and antioxidants. Apple cider vinegar is perhaps the best known and most versatile of all the different types of vinegar.

Some companies offer Apple Cider Vinegar in tablet form as it is easier for some to take. I personally do not recommend the tablet form since the extra processing required depletes many of the nutrients and lessens its healing capabilities. In 2005 eight different apple cider vinegar tablet products were analyzed by a team of scientists from the Department of Human Environmental Science (Human Nutrition) at the University of Arkansas and they found many labeling inconsistencies and inaccuracies which made them question the quality of these ACV tablets.
Reference: J Am Diet Assoc. 2005 Jul;105(7):1141-4. (Web Link)

The chemical compound that gives vinegar its tart taste and pungent smell is acetic acid.

Although acetic acid is the primary constituent of vinegar aside from water, acetic acid is not vinegar. Vinegar contains many vitamins and other compounds not found in acetic acid such as riboflavin, Vitamin B-1 and mineral salts from the starting material that impart vinegar with its distinct flavor. Most vinegars contain insignificant amounts of some or all of the mandatory nutrients required in nutrition labeling. Nutrition labeling is not required if the product contains insignificant amounts of all of the following components (calories, total fat, saturated fat, trans fats, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium and iron) as outlined in the Chapter 21, Section 101.9(j)(4) of the U.S. Food & Drug Administration’s (FDA) Code of Federal Regulations. Most vinegars have less than 3 calories per tablespoon and no fat. Seasoned vinegars may contain more calories due to the added ingredients. Check the label of your favorite vinegar product to determine the nutrition information for that product.

Frequent ingestion of vinegar may cause harm to dental enamel. It is suggested that when taking vinegar by mouth, it is best to always drink it with water, and rinse your mouth out immediately. You can also use a straw to prevent the mixture from coating the teeth.

All vinegars should be stored tightly closed in a cool, dark place. They do not require refrigeration.

I am certainly not a medical professional or a vinegar expert so please use your own common sense and only use these as suggestions not advice. I have not tried all of these ideas and do not want anyone to try something they are not comfortable with. If you have any doubts or questions concerning these ideas please use the brain god gave you and discuss it with you doctor or at least research it further on your own (the internet is filled with amazing information just waiting for you to read it).

How many ways can you use vinegar around your home?

Household uses for vinegar in the kitchen:
(White Distilled Vinegar)(unless otherwise stated)

* To add a zesty new taste to fresh fruits such as pears, cantaloupe, honeydew, or others, add a splash of rice or balsamic vinegar. Serve immediately to prevent the fruit from becoming mushy.

* Freshen wilted vegetables by soaking them in cold water containing a spoonful or two of vinegar.

* When boiling or steaming cauliflower, beets or other vegetables, add a teaspoon or two of vinegar to the water to help them keep their color. This will also improve their taste, and reduce gassy elements. This also works when cooking beans and bean dishes.

* Make pasta less sticky and reduce some of its starch. Add just a dash of vinegar to the water as it cooks.

*Give some extra zest to your white sauce by adding 1/2 teaspoon of vinegar.

* To make basic vinaigrette salad dressing use 1 part vinegar to 4 parts oil.

* Make creamy vinaigrette by adding some plain or whipped cream to a mixture of 1 part vinegar to 3 parts oil.

* Make perfect, fluffy meringue by adding a teaspoon of vinegar for every 3 to 4 egg whites used.

* Perk up any can of soup or sauce with a teaspoon of red or white wine vinegar.

* Eliminate the greasy taste in food cooked in a deep fryer by adding a dash of vinegar.

* If you’ve added too much salt to a recipe, add a spoonful of vinegar and sugar to try correcting the taste.

* Keep molded gelatin desserts and salads from sagging or melting in the summer heat by adding a teaspoon of vinegar for each box of gelatin used.

* When making tuna salad add a dash of any herb-flavored vinegar.

* Turn out great rice by adding a teaspoon of vinegar to the boiling water.

* To make the perfect potato salad dressing combine 1 cup mayonnaise, 3 tablespoons vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt.

* Olives or pimentos covered with vinegar can be kept almost indefinitely if refrigerated.

* Try cider or malt vinegar instead of ketchup with french fries, that’s how the British like to eat them. Either one is also great on fish or any fried or broiled meat.

* Add moistness and taste to any chocolate cake, homemade or from a box, with a spoonful of vinegar.

* In a 2003 study at the University of Florida, researchers tested disinfectants on strawberries contaminated with E. coli and other germs. They found the vinegar mixture reduced bacteria by 90 percent and viruses by about 95 percent.

* Vinegar's acid helps break down muscle fibers in tough meats. Make a mixture of half vinegar and half broth, and soak tough meat in this solution for up to two hours. (Because of vinegar's ability to tenderize, never leave fish in a marinade that contains vinegar for longer than 20 minutes; otherwise the fish might get mushy.)

* When poaching fish, put a tablespoon of vinegar in the poaching water to keep the fish from falling apart. Vinegar helps the protein in the fish coagulate, and mushiness isn't a problem because fish is usually poached for less than 20 minutes.

* Put a tablespoon of vinegar in the water when boiling eggs. If any eggs crack while dancing in the water, their whites will coagulate and not escape from the shells.

* When a recipe calls for buttermilk and you have none, substitute plain milk and add a little vinegar. Use one tablespoon of vinegar per cup (8 ounces) of milk. Let stand 10 to 15 minutes at room temperature until it thickens, then use it in your recipe as you would buttermilk. Choose mild-flavored vinegar, such as apple cider vinegar, for this purpose.

* When making homemade candy and icing, a few drops of vinegar will prevent the texture from getting grainy.

* Cover peeled potatoes with water and a tablespoon or two of vinegar to keep them from turning brown.

* Simmer a small saucepan of water and vinegar to remove cooking smells from the kitchen.

* Use vinegar to remove berry stains or onion smell from your hands.

* Use vinegar to make pickles or to can vegetables to preserve the freshness of your garden or local farm stand. The U.S. Department of Agriculture (USDA) publishes up-to-date information about pickling, canning, and preserving. These instructions will yield tasty pickles and home-canned products that are safe to eat. Check your local state university extension office or the USDA Web site for tips about pickling.

Vinegar for cleaning, disinfecting, odor control, gardening and other household uses: (White Distilled Vinegar) (unless otherwise stated)

* Get rid of the water line in a flower vase by filling it with a solution of half water and half vinegar, or by soaking a paper towel in vinegar and stuffing it into the vase so that it is in contact with the water line.

* Clean out stains and white mineral crusts in clay, glazed or plastic pots by soaking them for an hour or longer in a sink filled with a solution of half water and half vinegar.

* Remove crusty deposits on house planters or attached saucers by soaking them for several hours in an inch of full-strength vinegar.

* Clean a birdbath by scrubbing it often with undiluted vinegar. Rinse well.

* Get rid of rust on spigots, tools, screws or bolts by soaking the items overnight or for several days in undiluted vinegar.

* Neutralize garden lime by adding vinegar to the area.

* Avoid skin problems after working in the garden by rinsing your hands in vinegar.

* Increase the acidity of soil by adding vinegar to your watering can.

* Eliminate anthills by pouring in vinegar.

* Sanitize outdoor furniture and picnic tables with a cloth soaked in vinegar.

* Kill slugs by spraying them with a mixture of 1 part water and 1 part vinegar.

* Keep rabbits from eating your plants. Put cotton balls soaked in white distilled vinegar in a 35mm film container. Poke a hole in the top and place in the garden.

* Soak a paper towel with vinegar and place it in a smelly lunchbox overnight to remove those hard-to-get-rid-of odors.

* Spray vinegar on weeds between cracks using spray bottle to kill them.

*Spray a little amount of vinegar on stainless steel fixtures and clean with a soft cloth to give them a sparkling shine.

* Soak your silverware in the mixture of 2 teaspoons baking soda and 20ml vinegar for one or two hours. Then rinse them and clean with a soft cloth to make them shine like new.

* Wipe down the blades of your scissors with a soft cloth dipped in vinegar to make them clean.

* Clean your wooden and leather furniture with a cloth after spraying small amount of vinegar to revitalize them.

* Vinegar removes mineral deposits and shines ceramic tiles.

* It works as a disinfectant and very effective in cleaning bathtubs and sinks.

* When you feel congestion by cold or sinus infection, add ¼ cup vinegar to water in steam-vaporizer to get immediate relief.

* Apply a few drops of vinegar to your eye glasses and clean with a soft cloth to make them spotless. This works for TV and computer monitors also.

* Treating plants with apple cider vinegar is a solution for almost all plant diseases.

* Mix two tablespoons vinegar and two tablespoons sugar to the vase water to keep cut flowers fresh longer.

* Give acid-loving plants like azaleas, rhododendrons, hydrangeas and gardenias a little help by watering them with a vinegar solution now and again. A cup of vinegar to a gallon of tap water is a good mixture.

Vinegar for beauty and personal care: (Raw, Organic apple cider vinegar with “the mother”)(unless otherwise stated)

* Stop insect stings and bites from itching by dabbing them with a cotton ball saturated with undiluted white distilled vinegar.

* Soothe sunburn with a spray of white distilled vinegar, repeating as often as you like. Ice-cold white distilled vinegar will feel even better, and may prevent blistering and peeling.

* For cuts and scrapes, use white distilled vinegar as an antiseptic.

* Get rid of foot odor by washing feet well with antiseptic soap daily, then soaking them in undiluted cider vinegar for 10 minutes or so. Remember that cotton socks aid odor control more effectively than wool ones.

* Clean a hairbrush by soaking in a white distilled vinegar solution.

* Tone facial skin with a solution of equal parts apple cider vinegar and water.

* Make nail polish last longer. Wipe fingernails with cotton balls dipped in white distilled vinegar before putting on nail polish.

* Clean your hair with 10ml vinegar after shampooing and rinse thoroughly to give a natural glow to your hair.

* For dandruff mix equal parts vinegar and water (½ cup each) together with two tablespoons of lemon juice. Gently massage the mixture into your scalp with your fingertips. Rinse with warm water after 30 minutes.

* Spray a little vinegar under each arm after bathing and let it dry. This protect from perspiration odor.

*Wipe cold sores with a cotton ball dipped in vinegar three times a day to ease the pain the swelling.

* Fill a bowl with undiluted vinegar. Soak your fingers and toes in it to make the cuticles soft and protect against fungus.

* Use it as a powerful astringent

* Use a mixture of equal amounts of cider vinegar and water for acne.

* It is a powerful home remedy for warts. Apply apple cider vinegar with a cotton ball or soak a cotton ball and tape it onto the effected area. Try to avoid contact with non effected areas of the skin.

* Adding a cup or two cups of cider vinegar to bathing water relaxes you from aching muscles.

* You can use it as a mouth wash. Mix one tablespoon apple cider vinegar and ½ table spoon salt in a glass lukewarm water and gargle with it for a fresh breath. This works for a sore throat too. Apple cider vinegar and honey mixed in equal amounts helps clear the congestion in the throat.

* Dab age spots with a cotton ball saturated in apple cider vinegar twice a day. Within a month or two they should be faded.

* Apple cider vinegar can help treat athlete’s foot, by changing the ph levels in the skin.

Vinegar for your health: When using vinegar for it’s curative and health benefits I suggest only using raw organic apple cider vinegar with “the mother”.

Prior to trying any home remedy however, you should consult with your medical practitioner as it may conflict with or result in a reduction of the medication you are currently taking.

BLOOD PRESSURE: Take 1 tablespoon of apple cider vinegar and 1 tablespoon of honey in a glass of water twice a day to help lower blood pressure. The high potassium values in both natural healing substances helps to balance out sodium levels in the body, which aids in maintaining blood pressure within healthy limits. Apple cider vinegar and honey also contain magnesium, a mineral that works to relax blood vessel walls and thus lower high blood pressure.

BONE HEALTH: Due to its mineral content, Apple cider vinegar helps to sustain bone mass and fight against osteoporosis. The important minerals involved include manganese, magnesium, phosphorus, calcium, and silicon.
Take the general apple cider vinegar tonic (2 or 3 teaspoons to 8 ounces of water) to boost the body's supply of these minerals.

CANCER PREVENTION: Apples and apple cider vinegar contain numerous substances that protect against many types of cancer. They contain beta-carotene, a powerful antioxidant, and phytochemicals such as flavonoids and polyphenols that are also protective against cancer formation. Plus they both contain pectin, a soluble fiber, which binds certain cancer causing compounds in the colon and speeds up their elimination from the body. So eat an organic apple a day and take the general apple cider vinegar tonic home remedy (2 or 3 teaspoons to 8 ounces of water) to maximize these benefits.

CHOLESTEROL REDUCTION: It is thought that the water soluble fiber pectin, found in apple cider vinegar, absorbs fats and cholesterol and eliminates them from the body. And at the same time, the amino acids present in apple cider vinegar neutralize some of the harmful oxidized LDL cholesterol.

COLDS: At the first sign of a cold, take 1 teaspoon of apple cider vinegar in half a cup of water several times a day. The body becomes more alkaline during a cold and the vinegar will help to rebalance the body's acid level. If you have a chest cold, a long-standing home remedy calls for soaking a piece of brown paper in vinegar then sprinkling one side of it with black pepper. Place the peppered side of the paper on the chest, cover with a towel, and relax for 20 minutes.

DIABETES: A daily tonic of apple cider vinegar (2 or 3 teaspoons to 8 ounces of water) supplies dietary fiber and other ingredients, which are beneficial in controlling blood glucose levels. As well, the acids and enzymes promote better digestion and nutrient absorption, which is impaired in many diabetes sufferers. This home remedy has been the subject of new research that shows that apple cider vinegar can help lower blood sugar levels. Click here for more details.

DIARRHEA: Pectin, the water soluble fiber in apple cider vinegar, will help to absorb water in the intestines and provide more bulk for the stool. Also, intestinal bacteria transforms pectin into a protective coating which soothes the irritated lining. The well known over the counter diarrhea preparation, Kaopectate contains pectin. So take the natural healing apple cider vinegar tonic (2 or 3 teaspoons to 8 ounces of water) to help eliminate diarrhea.

DIGESTION: As we age, it is common for people to produce less stomach acid (hydrochloric acid) which can lead to digestive problems. Taking the apple cider vinegar tonic home remedy (2 or 3 teaspoons to 8 ounces of water) before a meal will enhance the action of your stomach's acid and digestive enzymes.

EAR INFECTIONS: Use an ear syringe (found at drug stores) to squirt a vinegar solution into the ear and let it sit for a minute or so, then turn your head and let the liquid drain out. The vinegar solution can be a 50/50 mixture of ACV and pure water, a 50/50 mixture of ACV and rubbing alcohol or a solution consisting of one-third vinegar, one-third pure water, and one-third rubbing alcohol.

GALLBLADDER FLUSH (GALLSTONES): Along with the apple cider vinegar tonic (2 or 3 teaspoons to 8 ounces of water) before meals, take 6 ounces of organic , unfiltered apple juice for 1 week. This natural home remedy has been reported to help purge small gallstones that could grow to larger ones that would require conventional medical treatment to remove. A more extensive gallbladder flush is outlined by Patricia Bragg on page 29 of her book called
" Apple Cider Vinegar: Miracle Health System".

GOUT: Although not yet backed up by scientific testing, many people have found that gout home remedies using apple cider vinegar are very effective.
The procedure involves either ingesting an apple cider vinegar tonic or applying ACV to the affected area. Click here for detailed information on gout and how to use apple cider vinegar as an alternative home remedy for gout.

HEADACHES: Research has shown that people have slightly more alkaline urine when they have a headache. An apple cider vinegar tonic will help restore your body's acid/alkaline balance. According to one home remedy, inhaling the vapors from a small bottle of apple cider vinegar can also help or if you have a vaporizer, add about 2 tablespoons cider vinegar to the water and inhale the vapors for five minutes.
　

SOURCES:
http://www.versatilevinegar.org/index.html
http://busycooks.about.com/od/quicktips/qt/vinegartips.htm
http://www.apple-cider-vinegar-benefits.com/types-of-vinegar.html
http://recipes.howstuffworks.com/how-vinegar-works1.htm
http://www.vinegar-home-remedies.com/types-of-vinegar.html http://expectus.hubpages.com/hub/Can-regular-vinegar-be-used-for-home-remedies-that-recommend-cider-vinegar
http://www.vinegartips.com/Scripts/pageViewSec.asp?id=5

Blooming Tea

2011-11-16T21:27:00.000-06:00

I've always liked tea. But growing up all I ever knew about tea was that it came in this neat little bag that you dropped into a cup and covered with hot water for a few minutes. Dunking it up and down in the water by the little string that was attached to it was amusing and kind of fun.

Eventually I discovered loose leaf tea. You know, the kind that you put into the little enclosed metal spoon that has all these little holes in it, or the mesh screen type (these are called tea infusers). That too was fun for awhile. Until I learned that I could use loose leaf tea in a pot like a coffee maker. Mrs. Tea was the brand I bought. Well ... Now I could make a couple of cups at a time. Woohoo. But, soon the novelty wore off once again.

Trying to keep my tea experience interesting I searched the web for new ideas. I finally came upon a new kind of tea a few years ago and have been in love ever since. Blooming Tea!!!

WTF? I can watch my tea bloom into a flower? What can you possibly do to make tea more interesting? Nothing. At least nothing that I know about.

These things are amazing!! Or ... Maybe I'm just easily amused :)

As you can see it starts out as this little boring ball of dried leaves. Nothing cool about that. But, pour some hot water over it and within a few minutes it starts to bloom right in front of you. The variety of teas is very extensive so you can see a new bloom every time you want tea.

The pictures here are taken every few minutes to show you the growing process.

So, if you are bored to death with tea bags and need a change try the blooming teas. A quick Google search will find you lots of results. They taste great and are fun to watch. The one in the pictures is Green Tea with fresh Jasmine. Now ... I'm off to find some Primal friendly cookies to go with my tea.

Low Carb Sugar Free Primal Pumpkin Pie

2011-11-15T13:41:00.000-06:00

Finally, something I can enjoy totally guilt free for dessert on Thanksgiving.

It's perfect, IMHO anyway. Even my kids like it, and lately they have been very picky. I used almond milk in this recipe because I usually have lots of it on hand, or at least the ability to make it on the spot when I need it. I made this one without a nut crust because it was still in the experimental phase and I just didn't see the need to waste any nuts in case I had to try again (sometimes my recipes take a few tries to get it right). Luckily, I don't have to try anymore, so for Thanksgiving this will be baked in a wonderful nut crust. It should fill a regular size pie crust perfectly.

What you need:

1 (16 oz) can pure pumpkin or 2 cups cooked pumpkin puree

1 Cup Almond Milk

2 Large Eggs (separated)

1 Tbs. Cinnamon

1 tsp. allspice

1 tsp. nutmeg

1 tsp. pure vanilla extract

1/2 cup artificial sweetener of choice (I used 24 drops of EZ-Sweetz)

Preheat oven to 350 degrees.

Put everything except egg whites into a large bowl and stir together well. Beat egg whites in separate bowl until stiff peaks form. Add egg whites to pumpkin mixture and stir together just until blended well. This is where you want to taste it and adjust the sweetener or spices to taste.

Pour mixture into a prepared pie crust or an 8X8 greased baking dish.

Bake for 40 minutes.

Pie will rise while baking but sink back down when removed from oven.

Makes 8 servings.

Nutrition Info Per Serving:

Calories - 52.25

Fat - 1.75

Carbs - 6.23

Fiber - 1.94

Net Carbs - 4.29

Protein - 2.58

(Nutrition info is based on the brands I use)

Deer Hunting

2011-11-14T14:54:00.000-06:00

My First Buck (Mule Deer shot in Colorado)

Hunting season opens in 5 days!!! Yahoo!!!

Yep, We're hunters. For me deer hunting season is like a holiday. I start getting excited about it a week or two in advance. I pull out the hunting gear, start planning my hunt, walk around and check out my hunting grounds, choose my location according to the deer activity I notice in the area, site the guns and just start thinking, talking and planning nothing but hunting.

I wasn't always so excited about it though. The first year I went hunting I got the hell scared out of me and quit for the next 12 years. Nothing scares you more than the whistle of bullets passing by your head. I dropped flat on the ground face first and stayed down. Then I rolled to my back, just then this huge white belly came flying over the top of me. OK, that was it, I was done!!! I had just given birth to my daughter a few weeks earlier by c-section so dropping on my stomach really hurt. Then the sound of bullets whipping past me and finally ... having a deer jump over the top of me. Well, I guess that explains it all. I thought I would never hunt again.

As you can see from the photo above I decided to give it another *shot*. I moved to Colorado and met a man who was very much into hunting. It was a family thing, everyone went, even the little ones. BTW...Trying to keep young children quiet in the woods is like trying to nail jello to the wall. They just can't help but step on that twig or let that tree branch snap back into the face of the one behind them. Even so ... we always filled our tags. Did I mention that we had 6 kids between the 2 of us. He has 3 daughters, I have 2 daughters (I also have 2 sons but they are grown and on their own so they weren't a part of it) and my nephew was living with us. All were between the ages of 5 and 12 at the time. Amazingly they were all well behaved and very careful (just not quiet). Never once did I feel they were in any danger. They knew not to run out in front of us and to stop and be very still and quiet when given the signal. My husband would walk up front and all the kids would follow single file like little raccoons with me at the back making sure all was good. I don't think they liked the hunting part as much as they liked the camping part though. We made alot of memories out in those mountains. Hopefully ones that the kids can look back on and smile about. We don't live in Colorado anymore, and the kids don't go with us anymore. But, those times gave me back my desire to hunt and feel safe doing it.

Anyway, even though the kids won't be going and we don't have to camp out in the snow and pack a weeks worth of food and clothing I'm still totally stoked about going. We went out and sited the guns this morning. Took a nice long walk around the property and checked out the trails the deer were leaving in the dirt to see where they travel the most. Picked the location that seemed most likely to produce a deer and planned our hunt. When I got home I pulled out some thin sliced beef from the freezer cuz it's not hunting without some jerky to chew on. Put my tag on the back of my coat and started daydreaming about those cold mornings where you have to warm your fingers by wrapping them around your hot coffee mug.

One of the things I started to reminisce about was the year I went hunting by myself. A few years ago my husband got hit with a pretty serious illness that totally changed our lives (literally) overnight. That's why we don't live in Colorado anymore. But, that's a whole different and really long story so I'll just skip ahead here. Two years ago we were living basically out in the middle of nowhere. Hunting was pretty easy cuz we never had to leave the property where we lived. My husband really tried to get into the swing of things but it wasn't working so well for him so he went back to the house to rest. I wasn't going to give up. I knew the deer would be coming, I spent many hours out there figuring out where they were bedding down at night and the routes they were taking to and from there. I just knew they would come. Sooo ... sitting on the ground waiting sounded cold, I headed back to the house and grabbed a lawn chair. Are you laughing yet? Yep, lazy woman hunting was now in full force. I had my lawn chair, my coffee and ... my cat!! I tried chasing her back to the house but she just wouldn't go. I placed my lawn chair at the top of this little hill and sat there with my gun across the arms of the chair and my cat curled up on my lap, sipping hot coffee and waiting. It was getting near the end of the day and I was getting kind of bored and cold. I looked at my watch and noticed that there was only 15 minutes left to hunt. I was about ready to go in. Then ... across the field they came, running full force through the half cut corn. OMG. My heart started racing. They were still coming my way. About 130 yards away (give or take) they stopped. Holy shit. I pushed the cat off my lap, got up ever so slowly, walked around to the back of the chair, knelt down behind it and steadied my gun on the top of it. By this time I could actually hear my heart beating. Took aim ... and the rest is just an adrenaline blur as I watched the one drop. Too bad my husband wasn't there cuz the other one just stood there looking around and wondering what just happened. So, there it is, my favorite hunting story, how I shot my deer while sitting in a lawn chair with a cat on my lap.

Peanut Butter Almond Flour Pancakes

2011-11-05T13:48:00.000-05:00

Weekend mornings call for more than just the usual quick breakfast. Right?

Lately I've been experimenting in the kitchen with almond flour because I always have so much dehydrated almond pulp left over from making almond milk. I started thinking ... Pancakes. Then I can use some of my home made Green Tomato Strawberry Jelly (inspired by an abundance of green tomatoes that were going to freeze). I try finding a way to use everything...LOL. OK, traditional pancakes use flour, eggs, milk and sugar. I can almost do that. I have almond flour, eggs, heavy whipping cream, sugar sub ... and peanut butter ... perfect with a jelly topping. I just threw the almond flour in the Ninja and ground it into a powder, then tossed everything else in and whipped it up really good. The batter is thick, if you can pour it into the pan it's too thin.

Here's what I used:

1 Cup Almond Flour (ground into powder)

2 Large Eggs

1/4 Cup Peanut Butter (I used my own homemade)

3/4 Cup Heavy Whipping Cream

3 drops EZ-Sweetz (equivilant to 1 Tbs. Sweetener)

Maybe you noticed, I like to keep things simple.

Depending on the peanut butter you use you may need more or less heavy whipping cream. Add the cream last and use 1/4 cup at a time. The batter should be thick and just before the point of being pourable. Melt a little butter in your pan and scoop 1/4 cup batter for each pancake. Flatten and spread out to about 4 inches round with back of spoon. Flip when bottom of pancake is brown and cook other side. I cook mine over a medium high heat. Makes 6 Pancakes.

Nutrition Info per Pancake

Calories - 233

Fat - 16.37

Carbs - 5.75

Fiber - 3.25

Net Carbs - 2.5

Protein - 6.54

Nutriton info based on the brands I use.

Halloween

2011-11-01T13:17:00.000-05:00

Hope everyone had a great Halloween!!!
No trick-or-treating this year because the girls are getting too old for that (in my opinion anyway), so we just cooked up some creepy fun in the kitchen and had our own little celebration at home. Yes, I'm a bad mom and bought them some candy...lol. But, Holidays are for having fun and splurging a little on some not so naturally healthy treats. Most of our feast was low carb and healthy though. So here are the pictures of our Spook Feast.

This Pumkin nearly got the best of me. At 3 & 1/2 inches thick I was ready to get the power tools out...LOL

This one was a little easier to carve.

Andrea's Half finished masterpiece.

Because this pumpkin was so thick my daughter decided to just carve a design into it
.

I don't care much for pumpkin seeds but my daughters make me roast them every year.

Mmmm ... Deviled eyeballs

Our little celery dudes

Hot dogs and Saurkraut

Bloody bat wings (chicken wings with hot sauce)

Monster Toes (crescent wrapped lil smokies)

Low Carb Root Beer Float made with whipped cream not ice cream

Frozen cream cheese and sugar free oreo Rocks

Extremely low carb witches fingers

Ninja Almond Cookies

2011-10-29T15:44:00.000-05:00

OMG GOOD!!!

I have been looking all over the Internet for the perfect cookie recipe ever since I went low carb. Some have been pretty good but still kind of "off" in some way or another. Too puffy, too hard, too gritty, too twangy (from artificial sweeteners), too blah, blah, blah... Eventually I just gave up and decided that cookies weren't worth it. Something that tastes just barely acceptable is not worth the wasted carbs and disappointment.

No more cookies? What about the holiday's?

Ok, so ... life without cookies just sucks!!! Plus, since I make my own Almond Milk I have all this Almond Meal/ Flour to use up. Two good reasons to experiment. But, the real kicker was the traditional witch's finger cookies for Halloween (My Favorite Holiday). There is no way I'm creating my Creepy Halloween Feast without witch's fingers!!! That would be like Xmas without a tree! It's just not going to happen in this house!

After several (17 according to my daughter) tries, an additional 1.5 lbs on the scale, and a stomach ache from H***, I have finally created what I call the best low carb cookie in MY world. I think combining the sugar free sweeteners and the magic of my Ninja is the secret. You could probably use a food processor if you don't own a Ninja. Just don't forget that the Almond Flour MUST be ground to almost a powder form (just before it turns to almond butter).

These cookies are light and airy almost like a pecan sandie when you flatten them before baking. If you want a moister middle just leave them in a ball shape. My daughter said they taste just like the fancy sandie cookies you buy at the store. I will take that as a compliment!!!

What you need:

1&1/2 Cups Almond Flour

1 Large Egg

1/4 Cup Salted Butter (room temp)

1/4 Cup Granular Sugar Substitute (I use Stevia in the Raw)

12 drops EZ-Sweetz (equal to 1/4 cup sweetener)

1 tsp. Vanilla or Almond Extract (or be creative and try something new)

1/4 tsp. Baking Soda

Preheat oven to 375 degrees.

Line cookie sheet with parchment paper.

Put Almond Flour into the pitcher attachment of your Ninja.

With pulsing action grind Almond Flour into powder (right before it turns to butter consistency).

Add remaining ingredients to Almond Flour and pulse until batter looks like slightly gritty paste. Scraping sides as needed.

Drop by 1/2 Tbs. balls onto parchment lined cookie sheet.

Shape them now because they don't change. I dented the center of mine so I can fill them if I want to.

Bake for 8 minutes. No More, No Less.

Makes 24 cookies.

Nutrition Info Per Cookie:

Calories - 57

Fat - 5g

Carbs - 1.29g

Fiber - .75g

Net Carbs - .54g

Protein - 1.53g

As always - Nutrition info is based on the brands I use.

Homemade Peanut Butter

2011-10-28T14:42:00.003-05:00

Smooth, Creamy and Yummy!!

This is what Peanut Butter is all about. All natural and healthy. Plus, it's really low carb.

This is just too easy to make. No more store bought peanut butter for us. This version is extra creamy and smooth, but a few more peanuts and it can be as thick or chunky as you like it. Personally, I prefer it this way though.

16 oz. or 3 & 1/4 Cups whole peanuts

2 tsp.. Coconut Oil (I use Nutiva Organic Extra Virgin Coconut Oil)

3 tsp. sugar free sweetener ( I use 3 drops of EZ-Sweetz)

Throw everything into your food processor or Ninja and whip it up until it's the desired consistency.
Makes 1 & 1/2 Cups. Store in refrigerator.

Yes, it's just that simple!!!

Nutrition info per Tablespoon:

Calories - 110

Fat - 9.38g

Carbs - 2.92g

Fiber - 1.88g

Net Carbs - 1.04g

Protein - .33g

Low Carb Chicken Alfredo Pizza

2011-10-26T22:33:00.001-05:00

LOW CARB CHICKEN ALFREDO PIZZA

This was so awesome. The crust was thin and crispy, easy to hold and flavored with garlic. I used an alfredo sauce from a jar for this one (Newman's Own), but next time I think I will make my own homemade. It was so good even my kids wanted some. Usually they hear the words low carb and turn their noses up. Thanks to Jamie at Your Lighter Side for the pizza crust recipe. This Cauliflower crust really rocks.

So ... Here's how to do it ...

First make the Cauliflower pizza crust found here ...

http://blog.yourlighterside.com/p/eats-recipes.html

When your crust is done and cooled off add 1/2 a cup of alfredo sauce, 3 oz. cooked diced chicken breast, 1/4 cup sauteed diced onion and 1 cup shredded mozzarella.

Put in 350 degree oven for about 10 minutes.

Enjoy!!!

I sprinkled mine with Mrs. Dash Garlic and Herb seasoning and some parsley flakes. I also used the same seasoning in the crust mix.

Nutrition info for entire pizza:

Calories - 993

Fat - 67g

Carbs - 24g

Fiber - 3.5g

Protein - 81g

Makes 8 slices @ 2.56 net carbs per slice.

Nutrition info will vary according to the brands you use, so adjust accordingly.

The crust held up really well to all the heavy toppings!!!

Once I ate that big piece of chicken off the end it was perfect!!!

Homemade Goat Cheese

2011-10-16T14:13:00.001-05:00

THE FINISHED PRODUCT

Here's my first batch of homemade organic goat cheese. Made with my own organic goat milk (compliments of Dixie). It's a firm cheese, a little bland because I haven't had time to practice with the seasonings yet, but, basically really yummy. I can't believe how quick and easy it was to make.

Here's the recipe...

Equipment:

Long Wooden Spoon

Large Non-Reactive Pot (do not use aluminum)

Large Bowl (for draining)

Large Strainer (that fits on top of bowl for draining)

3 to 4 Sheets of Cheesecloth (to line the strainer for draining)

Candy Thermometer (if you have one, but not really necessary)

Ingredients:

4 Cups Fresh Organic Goats Milk

1/4 Cup Organic (Raw ~ Unfiltered) Apple Cider Vinegar .. I use Bragg's (With The 'Mother')

Organic Seasonings to your taste ... salt, basil, whatever you want

Line your strainer with cheesecloth, leaving enough hanging over the edges to gather cheese up into a pouch when it's finished draining. Place cheesecloth lined strainer on top of large bowl, there should be enough space left under the strainer for the liquid (whey) to drain through and not touch the bottom of the strainer. Measure your apple cider vinegar now because you won't have time later.

Over a medium high heat bring goats milk to a slight boil (185 degrees) in a large non-reactive pot. Keep stirring so it doesn't burn to the bottom of the pot. Slowly add the apple cider vinegar while stirring constantly. The milk should start to curdle almost immediately. Simmer milk and curds for approximately 2 minutes. The longer you simmer the harder (more rubbery) the cheese gets. Carefully pour curds and liquid (whey) into prepared strainer. Wait for all the liquid (whey) to drain out. If you have to, use the spoon to move the curds around to help it drain. When it has completely drained add your seasonings and stir into curds with wooden spoon, carefully grab the corners of the cheesecloth and twist into a tight bundle, this is very hot so use clean oven mitts or something to protect your hands. Keep twisting and squeezing until almost all the liquid is gone. Keep cheese tightly wrapped in cheesecloth and refrigerate until cold. TA-DA ... You have homemade goat cheese!!!

I get about 10 ounces of cheese with this recipe. It should keep for about a week in the refrigerator.

This is what it looks like when the curds form.

This is how it should look when it's drained.

Dixie

2011-10-12T13:03:00.000-05:00

DIXIE

OK, who left my cage door open again? Everyone knows that if I'm let loose and unattended something crazy happens. Soooo ... I bought a goat.

What am I going to do with a goat? Well ... She's an Alpine dairy goat. In my quest to lead a more natural and healthy life I plan on using my own organic goat milk for drinking, cooking, cheese making, soap making and whatever else I can make with it. She is fed purely organic grain and free ranges on grass during the day. She also gets lots of yummy vegetables and fruits from our kitchen every day. We offer her hay in the evening when we put her up for the night but so far she hasn't touched it. Currently she gives about 4 cups of milk a day. Thats not alot but she's young and it's her first year milking. The previous owner was only milking her once a day, but we have now increased her milking to twice a day. She adjusted very well to her new home and schedule. We plan on breeding her soon so we will have to dry her up for a while when she is pregnant. Hopefully we get lucky and get two does out of her, then we will have a couple more milk producers when they grow up and have kids of their own.

She's just the sweetest little thing. My girls just love her to pieces. It makes me sad when we leave her becuase she cries out for us to come back :( She will be happier once she has her kids to keep her company. Unless she makes me feel too bad before then, then I might break down and buy another doe so she's not lonely.

Another Of My Flea Market Finds

2011-10-03T21:24:00.000-05:00

Ok, so I broke down and bought some chickens yesterday too. Chicks, to be correct. Cute little buggers, aren't they. I wasn't going to, but my daughters really wanted them so I went back and got them before we left. I'm hoping they are all hens. When I gave in and agreed to buy them I made a deal with the girls, if they are hens they can be pets and used for eggs, if they are roosters, well...I won't go into detail but you know what their fate will be. I actually went there looking for some geese and a milking goat...yes, I said goat. I really want to make my own goat cheese. That stuff is awesome. Maybe a chicken and goat cheese dish? I can just feel my girls eyes burning through me when they read that...LOL. What can I say? That's what living in a small farming community is all about. I can't be expected to keep every animal I buy as a pet. They weren't so thrilled about shooting deer at first either, but they got over the initial sadness and love venison. Anyway, we will be raising these chicks in the house until they are big enough to go to the coop with the ducks.

Todays Flea Market Deals

2011-10-02T14:45:00.000-05:00

I can't think of a better way to spend a cool, crispy, sunny, Sunday morning in the fall than walking around the flea market scoring some awesome deals on some super healthy foods. Look how huge those radishes are!! I just couldn't pass them up, and they are super mild too. The pumpkins will be used in some homemade pumpkin pies, and the zuchinni has a special purpose, if it works out ok I'll post pics and the recipe. Here's a hint ... there is cinnamon in their near future. I also picked up a couple of pumpkins for halloween. I haven't gotten around to taking pics of those yet so I'll post those later.

Mexican Breakfast Casserole

2011-09-27T21:34:00.000-05:00

Tonight we had Breakfast for Supper.

This is so easy to make and uses so few ingredients I think I'll make it a weekly meal.

2 lbs. Ground Turkey

12 Large Eggs

1/2 Cup Salsa

1 Pkg. Taco Seasoning (or your own seasonings)

8 oz. Shredded Cheddar Cheese

Preheat oven to 350 degrees.

Cook ground turkey in frying pan or microwave until done, chopping into small chunks like you would for tacos. Add taco seasoning according to package directions. Scramble eggs in large bowl. Add salsa and seasoned turkey to scrambled eggs. Pour mixture into a lightly greased 9x13 glass baking dish. Sprinkle shredded cheddar evenly over top of egg mixture and cover with aluminum foil. Bake for 60 minutes.

Makes 8 large servings.

Nutrition info per serving: 473 calories, 30g fat, 2g carbs, 46g protein

(Nutrition info does not include salsa and taco seasoning since brands may vary, adjust these counts according to the type you use)