Today I had not sweet pickle relish for egg-salad, but I did have a few sweet bread and butter pickles at the bottom of a jar of homemade pickles...the last of the cans form downstairs...I chopped them finely, and strained out the celery seed and spices...and there I had some!
Oooo the mustard seeds that have been in brine for months...they add a little bit of texture to the egg salad, and the flavor cannot be beat....Now, will I have to make homemade relish all the time? No, I want to go get a full time job.
I will add more egg salads variation later....but for now, this is enough
Actually I will Not. Charlie Brown did it for me:
https://www.amazon.com/Peanuts-Lunch-Bag-Cook-Book/dp/B0006DWRTI
Charlie Brown suggested adding added bologna in. What kind he meant, I do not know, I mean the red kind from PA
There is Lebanon (PA) Bologna (pronounced baloney)it is peppery and spice, and moist
and there is Sweet Bologna, which is like above, but not peppery, just sweet and salty, and a little bit less moist
and there is double smoked sweet....very sweet and dry, a little like jerky, but not tough, it is almost like candy,
and goes well with Peanut Butter....and sweet gherkin or sliced pickles (but not with egg salad. LOL!
It also goes will with Philly Cream cheese
So, there, go get your Pennsylvania on!
OH, yeah, back to egg salad....stuffed green olives are good and so salty in egg salad
and I think my home smoked salmon would be good flaked into egg salad....I have not posted that recipe yet...another day
Tuesday, March 28, 2017
Paleo-Palooza
So, I made a triad of paleo staples today.
I made homemade almond milk, and will NEVER prefer the packaged kind again!
For that I took a small empty PB jar and soaked about a cup to a cup and a half for raw almonds overnight, well, I was lazy and it was over tow nights. I drained the water, threw those into the blender, with a couple of dates, and blended until as smooth and white as could be. Then I strained it twice, through finer mesh the 2nd time. placing the milk in a mason jar in the fridge.
The pulp form the dates and almonds, it throw into my dehydrator in a fruit leather tray and dried all day. Once that was done, I throw the rough dry pulp into my food processor and spun it until it was like a whole flour, threw that in a zippy bag and into the freezer for baking or flour-less grain-less pancakes etc...I have seen the pulp made into flour by baking all day in a warm oven, but in the dehydrator, the oils do not become rancid.
Not wanting to wast a half dirty food processor, I ground up some more whole raw almonds and dates, and raw coconut oil in and created some sweet raw almond butter....You can do this with maple syrup too...I try hard not to make it to fatty, so mine is a bit chunky.
Then, unrelated, BUT not wanting to wash my food processor, when I could employ it one more time, I threw the crumbs form the remnants of ricecakes at the bottom of a bag into the processor with spices for crumbling on the top of the fish I'm baking tonight for supper...
and then I did up the dishes.
I am lazy. but because of that, one good food begets another, and I am not wasteful...each ingredient will live up to its fullest potential
I made homemade almond milk, and will NEVER prefer the packaged kind again!
For that I took a small empty PB jar and soaked about a cup to a cup and a half for raw almonds overnight, well, I was lazy and it was over tow nights. I drained the water, threw those into the blender, with a couple of dates, and blended until as smooth and white as could be. Then I strained it twice, through finer mesh the 2nd time. placing the milk in a mason jar in the fridge.
The pulp form the dates and almonds, it throw into my dehydrator in a fruit leather tray and dried all day. Once that was done, I throw the rough dry pulp into my food processor and spun it until it was like a whole flour, threw that in a zippy bag and into the freezer for baking or flour-less grain-less pancakes etc...I have seen the pulp made into flour by baking all day in a warm oven, but in the dehydrator, the oils do not become rancid.
Not wanting to wast a half dirty food processor, I ground up some more whole raw almonds and dates, and raw coconut oil in and created some sweet raw almond butter....You can do this with maple syrup too...I try hard not to make it to fatty, so mine is a bit chunky.
Then, unrelated, BUT not wanting to wash my food processor, when I could employ it one more time, I threw the crumbs form the remnants of ricecakes at the bottom of a bag into the processor with spices for crumbling on the top of the fish I'm baking tonight for supper...
and then I did up the dishes.
I am lazy. but because of that, one good food begets another, and I am not wasteful...each ingredient will live up to its fullest potential
Monday, November 21, 2016
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!!!
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!!!
Thursday, September 29, 2016
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...
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...
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