All-Natch Remedies 101

Below is an incomplete compilation of home remedies to save me from repeating myself:

It was inspired by the 3rd person this fall who I felt moved after they sent me a personal text or whose facebook post I saw and felt "nudged" to want to respond, so I wrote it like a "letter." Enjoy, and be well.

Dear _____,

I know that you know about PH, the things I share are meant to augment that base.

Here is a VERY effective you and your household can do right now----good to do together, then it is mutually offensive!!! LOL. My singer friends think I am awesome for this one...I did not think it up...it came from an ND I used to work with back in the 90's. It is simple and you can do it NOW. It works VERY well.

Garlic Germ Chaser: (my name for it)

Take out a coffee mug with a flat bottom
place a whole but peeled clove of garlic into it
use a small flt bottomed juice glass to crush it into the bottom of the mug
do not crush it on your cutting board..do it in the mug...that way you get ALL the oils
remove the juice glass...lol!
squeeze the juice of half of a lemon into the mug
then fill with boiling water
drink it down as soon as possible
adding salt, or honey to get it down is OK....but honestly, straight is best...


I have a DoTerra Bomb using 3 drops each of these oils into a capsule diluted with a few drops of fractionated coconut oil & taken immediately:
oregano, thyme and melaleuca (DoTerra only)
always dilute...oregano is so "hot" it can burn your skin, and worse on the inside!!!
also OnGuard (Thieves oll if using Young Living Brand) 3 beadlets or drops in and empty capsule ...also diffused into the air


And Sambuccol from Trick or Treat night to when Easter baskets are empty...some winters, we did this, because everyone around us ate junk food and were always sick. Suz could NOT miss rehearsals, or she would be removed form the cast list....yes, that strict!

There's plenty of help at local health food stores too, Like Probiotics and etc. All Drs in northern regions should check patients for Vitamin D Deficiency. Add more D3 when it's cold and dark and your immunity is down. Ask your REAL MD, if he does not know about that, change Drs.


I used to mentor in this area...Unofficially. I represented no company or products. I started out innocently, teaching all mama's who would bring their kids to church nursery with runny noses...then I stopped because I was getting weary of hearing myself talk about it. The ones who were eager to learn picked it up and went on to surpass me and mentor others...Now I ONLY take the time on those who are VERY serious...mainly singer friends now...since we get so desperate to avoid or at least shorten the course of colds! {Author Note: Now I will send a link to here!]


Here are two or three remedies that are not always on hand, but is ALWAYS on MY arsenal, and should be in every singers RX:

Alkalizing PINE TAR and THYME mouthwash:

http://heritagestore.com/alka-thyme-alkaline-mouthwash-16oz-liquid.html

Herer is the origila patenst---I used to use...but hated the ide of red dye:
http://www.glyco-thymoline.net/orderonline.html

If you order this dye free version get this too:

http://heritagestore.com/atomidine-2oz-liquid.html They might all be at Whole Foods already...under Heritage Products.

Gargling Atomidine deeply kills bacteria, and instantly removes the yellow/white infected layer off of canker sores and thrush sores....often happening back of the throat during a viral illness. it is so potent, it can make you hoarse, so NEVER on a singing Day, only on an off day, or early in the morning on a singing day, followed with hydration and vocal rest. Gargles deeply, I have only never needed tio use this product for more than 2 consecutive days. A trace of iodine might get into your system, but that is OK as it jump-starts the immunity at the glandular level.

Take Lysine (two at the end of every meal and snack, until healed or at least the sores or sore throat are gone) with all viral illnesses...What reverses retro-viral flares of herpes and canker sores, heals other viruses as well. FAST! When the pain goes away, back it off and discontinue.

Now, the Thymol Mouthwash products are much more than mouthwash, and more than they can say on their ads....never taken internally, but can go into the nose like salt water rinse---diluted 2 parts water one part product, can be compress behind ears and on chest to get the mucous flowing down and out....as a mere mouthwash, it is a mucus mop.

Gargle it way back and deeply it clears mucous from above and below...warm compress on the chest for congestion and to open airway (like Vicks*) for more productive coughing, behind ears to quickly drain fluids via the Eustachian tubes, on conjunctivitis in the eyes, and believe it or not---a room temp glyco compress draws the fluid out of poison ivy, without breaking the skin. (My neighbor swears by Vicks* on the feet, socked and well coveted at night...she is 80- and so she KNOWS!!! Do not throw out good old Vicks!)

I learned about Glyco-Thymoline and Atomidine and eating clean form a chiropractor who treated the Amish community. before I met him, my older kids were always on antibiotics and had ear infections and colds etc...also, I used to get pneumonia every Sept and April....He coached me with this and clean eating 21 years ago, and I have only had pneumonia once since, and that was due to a structural injury during childbirth, a torn lower esophagus, where my stomach herniated through and paralyzed my diaphragm. (Making me unable to sing for 7 years! Glad that was found all scarred over...and I could sing again!) Kids then 4 and 6 broke the antibiotic cycle, littler kids never got on that trap...it worked great!

This is personal and unpleasant, but he also prescribed saline retention enemas for any airway-challenging illness and well as any illness involving fever, even vomiting, both which severely dehydrate. The ratio: 2 qts warm pure water, 1 heaping tsp of salt, one level tsp of baking soda (dissolved into the water and mixed well. His premise was that it dramatically reversed severe dehydration, thus reducing fever and liquidating mucousa all through the body, and also that it quickly alkalized the lower digestive system, making digestion, as well as the proper downward flow of waste and mucous....like clearing a a sewer clean-out out on the front yard will will allow the kitchen and bath fixtures to flow freely upstairs. it sounds drastic, but...I hate to admit, it works. At our house, none of us resorted to even thinking this unless very desperate and begging to be passed a warm pitcher of solution through the bathroom door...if nothing else, the very thought is so threatening and daunting, that it makes a person drink more to to avoid it! Persons who eat clean should rarely ever have to resort to that!!! But there it is.

Lastly, he said to starve out fevers. Feed nourishing soup broths and lots and lots of fluids Digestion overwhelms the body, and takes away energy form the battle front. All soup here is de-fatted anyway....skin removed prior to all cooking. Do not fear, there is STILL enough fat in the dark meat of poultry to make the broth yummy or the roast or barbecue moist! If I see a shiny puddle of grease/fat on the surface of soup or stock, I throw a lettuce leaf onto the top of the pot, and quickly pull it back off. Surface oil will stick to it, and be removed-a lettuce leaf grease mop! I never cook anything with skin on here. We use all organic meat. My husband gets rashes from additives and hormones and chemicals in grocery produced meat. Than slowly add in vege based carbs and lean meat during recovery. When the first person in my house is sick...I start soup...a spooning on broth to those who could not eat....soups had fresh herbs or drops of oil into individual bowls, or both All herbs mentions for use on the DoTerra "Bomb" capsules, and garlic (see garlic ginger chicken recipe on another post) ...chicken soups so laced with herbs, it looks green! Low carb is better too. The broth is full or nourishment if no solids are allowed...nobody here starves, even when we are "starving, and is "starving a fever" or merely asking "When is supper going to be done Mom?"

Hot baths baths with Epsom salts and fresh ginger slices to bring on healing fever, if the illness is not spiking then relenting, but rather slow to come on and get over, and go away.

And do not even get me started on how much I LOVE Throat Coat tea! The singer's gig-saving grace!!!

Be Healthy and Well -All year round!!!

Fall Red Lentil Apple Soup

So, it is fall 2016. I have not made soup for months. it has been hot, and I have been busy. I cannot remember ever not making chicken corn soup in August, in the last 30 years of marriage, I probably did not even take off 16 years ago when I had a newborn baby and horrible case of pneumonia!

I am beginning a weekly soup documentary, because I am bartering with soup for a while, ad I want my business partners to know the recipe. Since I would be writing it down or typing it out....I thought that I might gain some traction here by posting it on my blog, I can make a record and write a books at the same time...Haha! Sure, if you want to hear my music, maybe I will post recipes from my album release party when that happens! :)

Today's soup was not delivered, as the meat was form my freezer and the veggies were on the edge of compost. It was a way to use op things I had on hand, and in that case, I do not serve my scrap based food to others....but this experiment was an keeper, and I will make it again next week!

1 & 1/2 cu. red lentils (dry)
1/2 cup any kind of brown rice

1 small apple chopped
2 medium onions chopped
1&1/2 cu. chopped celery
1 cu. chopped carrots

(chop all these confetti size)

1 lb. or less of regular turkey sausage

1 tsp of salt...or more...to taste + more salt in the table!
1/2 tsp sifted (powdered) thyme for a handful of fresh thyme
3 bay leaves

and finally a tbsp honey

Saute the mixture of tossed confetti diced veggies in oil...grape seed oil would be lovely, but olive oil is fine
add the sausage and stir...now do NOT burn any of this...only caramelize....the sausage will finish cooking while boiling.

Add the lentils and rice and stir through. Then pull the pot off the stove and add water to the pot,a little more than twice the height of the mixture. Replace the pot back onto the heat and bring to a boil...while impatiently waiting, add the herbs and stir...stir occasionally.

Once the soup has boiled long enough to cook the meat, add the tbsp of honey, and simmer a few more minutes, until the broth is caramel color and becoming opaque....then serve....Mmm!

Serves 4 to 6 a very hearty bowls ....maybe a quart leftover for the next day!

Now, a word about sausage. My local market carried maple apple sausage and it would be fabulous. I do not use it, because I do not think the maple is pure...and my kids do not like it. I could have used Applegate farms frozen breakfast sausage. But I used regular sausage from market. Soon, I will stuff my own apple sausage and smoke it in my very own smoker...yep, I found out I am getting a smoker for Christmas.

Also, I am lazy, so I placed the sausage into the pot with the caramelizing veggies...and boiled it until it was cooked and I could cut it with knife and fork, and throw it back into the pot to blend the flavors. One could cut the sausages before cooking...partially frozen would make more uniform slices. My home smoked links will already been thoroughly cooked....OH and you could bake the sausage, then slice into the soup.

Happy Fall 2016...Hearty soup to you!


This Just in: Her laziness (myself) just poured a jar of the leftovers into a saucepan in which someone else in the family had just sauted some spinach in...and this soup, having used the regular turkey sausage, looked 'boss" with the flakes of chopped frozen spinach stirred in liberally...I should have taken a picture, but I already ate it...Lol! Half eaten photo to come??? The Photo does not do it justice! This soup was awesome! Perfect for this gray rainy day! Mmm...

Raw Nuts Candied a spiced... 3 variations.

I use raw almonds for these recipes, and I use a dehydrator at low temp to bond the favors by drying, rahter than roasting.

Why, barbecue once a nut I roasted, the good fats/oils they contain are broke down. Rendering them not as healthy, as well as subject to rancidity.

I rarely eat roasted nuts, or grains, or any kind of heat process oils, or shelf table deep fried foods like chips, because the oil content is rancid unless eaten within minutes...end of sermon.


Great combinations:


Maple Cinnamon:

2 TBSP pure maple syrup
1TSP vanilla extract
1TSP cinnamon

coat nuts, (good with Almonds and or Pecans) place in dehydrator
then, lightly dust dried nuts with cinnamon, or they will still be sticky



Tamari Almonds:

Soak almonds in wheat free tamari Sauce, or Braggs Amino Acids...which is fermented soy
half hour, half a day..whatever

Drain in a colander or sieve, then into your dehydrator, they are done when they are dry
and sooo fail-proof tasty!!! You will never miss cracking open a can of salty roasted nuts again!



Carob Almonds...Mmmm

I have tried these two ways. One with water and carob powder, and one with raw extra virgin coconut oil and carob powder
If oil is used, then a light dusting of carob powder is needed after removal form the dehydrator, as with Maple recipe above.

When coating the nuts with an oil mixture, use a bag and knead the bag with your hands until they are all coated thinly and evenly, a little goes LONG way..say one tsp only of coconut oil 1 tbsp of carob powder per 2 cups of nuts. Place in dehydrator, when dry, dust with carob powder.

If using water,nuts can be stirred in the water carob mix in a bowl, similar to working with tamari. Like TBSp carob and 1-2 tsp of water to 2 cups of nuts. Place in dehydrator until dry...that is all

If desired, you can add setvai powder...mix a few pinches into carb powder, before adding water or oil, to evenly distribute---a little goes a long way of stevia too---too much and it is bitter.

Apple Rosette Tarts

Choose a recipe for pie crust, and make one batch. (perhaps I will post some)

Roll about a TBSP sized ball of dough into a mini-muffin pan, lined, or un-lined

wash, half, core, and thinly slice apples as thin as possible

( about one apple per 6 tarts...dough and 6-7 apples makes about 3 dozen)

squeeze fresh lemons over the apple slices and toss

place (glass bowl of lemon-protected apple slices) in microwave for 2-3 minutes

so that they will bend and roll, without breaking


Begin forming rosettes, by rolling and adding petals, then place into dough crust in min-muffin pans


brush each with seedless fruit-sweetened strawberry or red raspberry jelly mixture

A spoonful or two of jelly, tbsp-pat of butter,as much water as jelly, microwave until butter is liquid,

whisk together, and brush on top of each rosette for color

bake a 400 until crust and apples are baked,but not browned---a half hour? There are no eggs, so no worries...

I am typing with a broken keyboard..this is the best I can do for now

there are plenty of tutorial online, these are MY fav Ingredients and techniques

Breakfast of Flat-bellied Champions

This recipe was inspired by a Liver Detox book I read.
http://www.amazon.com/9-Day-Liver-Detox-Diet-Definitive/dp/158761037X

But I changed it up for me.

1/2 cup dry, of certified gluten-free rolled oats
1/2 cup of either water, or some unsweetened kind of non-dairy milk

1 tbsp raw hulled pumpkin seeds
1 tbsp Sunflower Seeds
1 TBSP raw sesame seeds

1 tsp chia seeds
1 tsp- 1 tbsp flax seeds

Place all the seeds in a coffee grinder, and turn into a potent fiber powder

then add the alternative milk or just water into a raw slurry...add cinnamon, cinnamon controls blood sugar spikes...1/2 to 1 tsp
and if necessary, vanilla extract and stevia (I NEVER DO)

Berries are excellent additions as well, but for me, I usually only add those when I feel like cooking the rolled oats...which i rarely do

Just stir and eat...yes, raw

when I am on the go, I throw this into a small glass jar, and it thickens...honestly, it is like dessert after an hour...

I if I do not eat this everyday, my day starts out all wrong

If you do to, then I speak on behalf of your body and your health when I say You body will thank you...

In- Slaws: Slaw recipies from both sides of the family and more

In the book "The Full Plate Diet" in a colorful chapter which the the virtues and varieties of salads are being extolled, there is a fun fact bubble in the upper right hand corner of page 84,where the author writes that the coleslaw got its name from the Dutch word kool sla meaning "cabbage salad." As a child, I was repulsed by any form of coleslaw. Words always had so much more meaning than met the eye to my striving little soul, so when a teacher at school,began to talk about root words, and origins of words, I my already overly active imagination was stoked. I thought that cole slaw had something to do with the nursery rhyme Old King Cole, and I was not grateful to a monarch who would put such slop on the dinner table, especially at thanksgiving! What was he thinking? So, I was pleased and amused to know that I was as wrong as I always has suspected.

My mother would serve tow kinds of slaw at Thanksgiving. One may have been traditional creamy version one associated with a KFC side,thought I cannot recall But there was a green version called Pepper slaw. It was recipe my mother has said that her grandmother would traditionally serve at Thanksgiving. This year for thanksgiving, I wanted to take that to the extended family dinner on my side of the family, and for my mother, thinking she might enjoy something from her own childhood, which has been long forgotten, as i have not seen it since my sister kindly took the burden of feeding the masses to her home.

MY Great Grandmother was Blanche Viola, Williams-Dierich. I believe from observation that the last name suited the family well, as they were of industrious hard-working immigrant stock. I never met her, but I did meet her husband, who played a two-edged harmonica which I own and prize. My own grandfather, her son, who lived five decades in Alaska, loved to cook, and I hope to post a thing or two if I ever get a smoker. But now, I give you

Pepper Slaw
green cabbage finely grated
green bell pepper finely grated
a very small carrot, VERY finely grated, just fora splash of color
celery seed, a very small amount (I forgot this when I made it...I might choose to always forget it
simple sweet & sour dressing (sugar and cider vinegar)

Mom said to she used 2 parts sugar to one part vinegar, I used as little of this mix as possible
but I used 2 parts vinegar to one part raw sugar. I allowed the sugar to melt in the vinegar until all was liquid

Combine and chill until serving!

Next up is a Thanksgiving table tradition form my Husband's grandmother Ruth Metzgar Saylor. She made me feel like on of the family,. and I remember this dish at her table very early on in my visits to Johnston to her house with my husband's family. Granny, as we called her once the kids came along, has been gone for almost exactly 16 years as I write this. if i think about that fact too much, I might cry, so I will inject a funny memory here. When you are about 80, the taste buds start going. Granny lived to be over 90, and I had to laugh that she would put sugar on tomatoes in her garden salad,and we would all have a laugh about it. She could handily laugh at herself.

I use no sugar, and I make a tofu sour cream. My recipe can be found in another post on our Thanksgiving table a few years back. http://talesofafrustratedfoodie.blogspot.com/2012/08/thanksgiving-recipes-from-my-other-blog.html

Hot Slaw
4 cups shredded cabbage (grated)
cook in 2 tablespoons of butter and a small amount of water-just enough to keep it form scorching.Cook until done and as dry as possible.
[Sweat it down, with lid on, then remove led and stir frequently,,,do NOT burn it...it must stay green and a little crisp...my words here]
Prepare dressing:
1pt. of coffee cream [real cream, whipping cream?] or sour cream [which is what she used the time I helped prepare it]
1tsp flour
1/2 cu. sugar
1/4 cu vinegar
1tsp salt
pour over cabbage, bring to a boil for 2 minutes


Now, I offer two more slaw recipes of my own.

KFC -Like Cole Slaw. Although KFC recipe hacks list milk, buttermilk, white vinegar and sugar, I have not. I might at some point try a soy sour cream for the dressing rather than prepared mayonnaise, because I feel a bit reflux-ish from prepared mayonnaise. I serve this in summer as a picnic food, and the holidays to provide balance from cookies and candies. it would be a great addition to battered fish dinners, and sandwiches. This is how I have made it so far.

Coleslaw
green cabbage coarsely grated
one small carrot
a tablespoon of white onion grated and fine
salt, white pepper
a tbsp pf white or cider vinegar, cider is better to eat that white, but white would keep the slaw whiter when done
then do not over do it on the mayonnaise,or later water will form and separate and make it too runny, so go easy

Last slaw recipe, and the most healthy thus far:

This is an adaption of a recipe which can be found on the same page of the book which told the meaning of the word coleslaw. https://fullplateliving.org/ is the website

Healthy Colorful Slaw
shredded green cabbage,I would say 1/2 a head, cored obviously
I use the thinnest slicing blade on my food processor
red cabbage (purple) for color. no more than 1/4 of a small head
one large carrot very finely grated
the freshly squeezed juice of one orange (not orange juice form a carton :P
1/2 - 2/3 cup of walnut pieces, rinsed
combine and serve