tag:blogger.com,1999:blog-82573012328765435482024-03-14T00:31:42.907-04:00Earthmama's Natural LifeJust a mama sharing what I'm learning about natural living, healthy eating and enjoying every breath of this wonderful life that I've been given.EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-8257301232876543548.post-23710029024405419262020-04-17T10:01:00.000-04:002022-02-18T20:02:47.872-05:00Candy’s Calzone Recipe (Gluten Free, Grain Free, Vegan, Paleo)<div class="separator" style="clear: both; text-align: center;">
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Candy’s Calzone Recipe</h2>
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<h3>
Ingredients:</h3>
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1 ½ C warm water (110⁰F)</div>
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1 T honey (or maple syrup for vegan)</div>
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2 T instant yeast</div>
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6 egg whites (or 3/4 C aquafaba or vegan yogurt for vegan)</div>
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2 t apple cider vinegar</div>
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½ C extra virgin olive oil</div>
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480 g (2 C) tapioca starch (plus more as needed)</div>
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192 g potato starch </div>
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100g almond flour </div>
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1 T salt (I use Himalayan Pink)</div>
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1 t baking powder</div>
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<b style="mso-bidi-font-weight: normal;"><br></b></div>
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<b style="mso-bidi-font-weight: normal;">Gluten Free: <o:p></o:p></b></div>
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158 g brown rice flour </div>
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<b style="mso-bidi-font-weight: normal;">Grain Free:<o:p></o:p></b></div>
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120 g (½ C) teff flour</div>
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60 g (½<span style="mso-spacerun: yes;"> </span>C) cassava
flour</div><div class="MsoNormal"><br></div><div class="MsoNormal"><b>Filling:</b></div><div class="MsoNormal">8 oz Ricotta cheese (or Kite Hill vegan Ricotta)*</div><div class="MsoNormal">1 egg (or 2 T almond milk for vegan)</div><div class="MsoNormal">2-4 C mozzarella cheese (Miyokos vegan fresh mozzarella)</div><div class="MsoNormal"><br></div>
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</h3>
<h3>
Instructions:</h3>
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Preheat oven to lowest setting and then turn off after it
reaches about 120⁰.</div>
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<br></div>
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Add honey to warm water and stir.<span style="mso-spacerun: yes;"> </span>Add yeast and gently stir again and then let
sit for 5 minutes or so as you work the flour and egg whites.</div>
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<br></div>
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Beat the egg whites or aquafaba on high speed in a large mixing bowl
until firm. (Skip this step if using yogurt.)</div>
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Whisk the dry ingredients together and set aside.</div>
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Add the oil and vinegar to your yeast mixture then add your
liquid ingredients to the egg whites/aquafaba/yogurt. Mix on low for a few seconds to
incorporate ingredients.</div>
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<br></div>
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Add the dry ingredients all at once and mix on low until
there is no more dry flour then mix on high for a minute.<span style="mso-spacerun: yes;"> </span>Dough should be coming off the sides of the
bowl.<span style="mso-spacerun: yes;"> It will be wetter than normal gluten dough. </span>If it is too wet and looks like
batter, slowly add additional tapioca until it is coming off the sides of the
bowl.<span style="mso-spacerun: yes;"> </span>This is more likely to be
necessary with the grain free version than the gluten free version.<span style="mso-spacerun: yes;"> </span></div>
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<br></div>
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Oil the bowl that your flour was in and put
your dough back in the bowl.<span style="mso-spacerun: yes;"> </span></div>
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<br></div>
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Cover with
a towel and place in warm, but not hot, oven to rise for about 30 minutes to an
hour. (You can warm oven up to lowest setting then turn off. Open door for a few seconds and then place dough in oven.)</div>
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<br></div>
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Remove dough from oven and heat oven to highest setting.</div>
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<br>
Divide dough into 8 pieces. Place one dough ball on a piece of parchment and press out gently with your fingers to form a round, flat circle, thin but not transparent.</div><div class="MsoNormal"><br></div><div class="MsoNormal">Mix egg with ricotta (or almond milk with vegan ricotta). I also add about 1/4t salt, 1/4t garlic powder and 1/2t Italian seasoning but some people like their ricotta plain. <br>
<br>
Place ricotta on one side of the circle, leaving about an inch around the edge. Add meat, veggies and mozzarella. Make sure pointy things, like onions, are on the bottom so they don't break through the dough. Gently take the other side of the circle under the parchment and fold it over onto the top. Use a fork or your fingers to press the edges together. At this point, we take some melted butter or dairy substitute, to which we've added some garlic powder, and gently paint this on to all the outside dough that is visible.<br>
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Put entire thing, including the parchment paper, onto your pizza stone and cook for about 10 minutes. Watch it carefully to make sure that it does not burn.<br>
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Remove from oven and do the same for the remaining seven dough balls.<br>
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These can also be partially cooked and frozen for future dinners.</div><div class="MsoNormal"><br></div><div class="MsoNormal">*We also have used vegan cream cheese mixed with some herbs and salt, in place of vegan ricotta. </div>
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<span style="mso-spacerun: yes;"> </span></div>
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<br>EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-62862530372334710012020-04-17T09:20:00.002-04:002020-04-17T09:28:23.801-04:00Natural Protocol for Group B StrepLet me start by saying, once again, that I am not a doctor, in any way, shape or form. As a mother of 4, I've been around the birth block a few times and for my last birth, I opted on a homebirth. I had tested GBS positive for my 3 previous births and subsequently, was pumped full of antibiotics which wreaked havoc on my system and my baby's. So, for the last birth, I decided not to even be tested, although the probability was high that I would also be positive this time. I began researching the safest ways of going about this and then pieced together some things that midwives had had success with and I began taking this protocol about 4 weeks before the birth. I am sharing this as something that worked for me. I had no internal exams, whatsoever, before my daughter arrived in this world. I ate healthy, took the protocol and hoped for the best. We had no issues, thankfully, and I would definitely go this route again. However, if you are considering taking the same path I took, I encourage you to do your own research. Thoroughly exam the risks, as well as the benefits, and decide for yourself if this is something you feel comfortable doing. We were already living a more natural lifestyle at that point and all my children were relatively healthy. I had never had any complications in my pregnancies or deliveries. It worked for me. Wishing you the best and a safe, healthy, happy delivery!<br />
<br />
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<a href="https://1.bp.blogspot.com/-YiZhXS7MlYc/XpmtEqRtzhI/AAAAAAABM08/WNXRIXcH3fkSSBkjTDqkABvaJgNM5DWwgCLcBGAsYHQ/s1600/082206%2B59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-YiZhXS7MlYc/XpmtEqRtzhI/AAAAAAABM08/WNXRIXcH3fkSSBkjTDqkABvaJgNM5DWwgCLcBGAsYHQ/s320/082206%2B59.jpg" width="320" /></a></div>
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<b><span style="font-size: 20pt;"><br /></span></b></div>
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<b><span style="font-size: 20pt;"><br /></span></b></div>
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<b><span style="font-size: 20pt;">Daily GBS
Regimen<o:p></o:p></span></b></div>
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<b>(Start 4-6 weeks before
due date)<o:p></o:p></b></div>
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EHB: 1 capsule 4x/day<o:p></o:p></div>
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Vitamin C: 500mg 4x/day<o:p></o:p></div>
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Propolis: 1 capsule 4x/day<o:p></o:p></div>
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Silver: 1 tsp 3x/day between
meals<o:p></o:p></div>
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Primal Defense: 2 pill 3x/day
before meals<o:p></o:p></div>
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Tea Tree/Lavender externally each
night starting 2 weeks before due date<o:p></o:p></div>
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<br />
<b>More information that I saved but because it was over 13 years ago, I'm not sure where it came from:</b><br />
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<br />
EHB by NF Formulas given over a 10 day period (6 caps per day) (<a href="http://www.emersonecologics.com/ProductInformation.asp?BrowseBy=E%2EH%2EB">E.H.B.
by NF Formulas, Inc.</a>), and Tea tree oil vaginal suppositories 3 to 4 x
daily for that time (see above). This mom was re-tested at two weeks after
positive culture (3 to 4 days after last EHB taken), two weeks after that (2
1/2 weeks after first positive culture), and on one occasion was tested again 2
1/2 weeks later (5 weeks after positive culture) because of a prolonged ROM
with no labor. <o:p></o:p><br />
<br />
Another midwife had a case of a mom's GBS culture at 36 weeks yielded a
result of 2+ colonization, which was the same at 38 weeks. She had her take
500mg Vitamin C every 4 waking hours, 1 EHB (NF Formulas) capsule every 4
waking hours, Propolis 4x daily, and she inserted a tampon soaked in 2% Tea
Tree oil solution (2% Tea Tree essential oil, 98% Olive oil). She left the
tampon in for 4 hours each day for 6 days. Culture at 39 weeks was negative for
GBS. She had a long labor, a high leak for 72 hours, then a rapid active phase
and 2nd stage, healthy baby, normal placenta, and normal recovery. The midwife
has become a believer in Tea Tree oil for a variety of infections, though in
this case she believes it acted synergistically with the other natural
therapies the mother used. She has used it as a spray on throat infections, as
well as for vaginal yeast, trichomonas, and gardnerella, all with great
success. Not much is seen about Tea Tree oil in midwifery literature, but it
may well be worth a try for other GBS+ moms who are averse to standard
antibiotic therapy. <b><o:p></o:p></b><br />
<br />
<br />
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<span style="font-family: Symbol;">·</span> Another recommendation for GBS: <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
1. Boost Vitamin C in your diet, such as eating 2
grapefruit per day. Other good sources of Vit C: red peppers, oranges, kiwi
fruit. <o:p></o:p></div>
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<br /></div>
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2. Drink a cup of Echinacea tea or take 2 capsules of
echinacea every day <o:p></o:p></div>
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3. Get extra sleep before midnight. Slow down your
schedule. Take it easy and eat well. Follow a nutritious <a href="http://www.moondragon.org/nutrition/diet/pregnancydiet.html">Pregnancy
Diet</a>. <o:p></o:p></div>
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<br /></div>
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4. Take 3 teaspoons of Colloidal Silver per day. Take it
between meals. Hold the liquid in your mouth a few minutes before swallowing.
Colloidal Silver can be purchased in most health food stores. It is silver
suspended in water. It is antibiotic in nature and safe in pregnancy. <o:p></o:p></div>
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<br /></div>
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5. Plan ahead for extra warmth after the birth for both
you and baby. Hot water bottles, heating pads, hot packs, and big towels dried
in a hot dryer during the pushing phase--will all help you and baby keep extra
toasty after birth and reduce stress. Have a friend or family member assigned
to be in charge of the "Mother/baby warmth team". <o:p></o:p></div>
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<br /></div>
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6. The colostrum from your breasts is the best antibiotic
treatment your baby could ever get. The colostrum is very important for your
baby. Breastfeeding your baby is the best thing you can do to keep your baby
healthy since you pass on your immunities to your baby through the breast milk.
<o:p></o:p></div>
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<br /></div>
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7. Other good prevention tips: Keep vaginal exams to a
minimum--0 is best. Do not permit artificial rupture of the membranes. After
the membranes have broke, keep vaginal exams to a minimum, again 0 is best if
possible. If not possible, use extreme care and sterile technique if an exam is
absolutely necessary. Any exam has the possibility of introducing GBS into the
cervix of the mother if she has a positive GBS test result. Do not allow
children of other families to visit the new baby for the first 3 weeks. Keep
your older kids healthy so they are not sneezing and coughing on new baby. <span style="color: #993399; font-weight: bold;"><o:p></o:p></span></div>
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EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-14261961409853872422020-04-17T08:02:00.001-04:002020-04-17T08:02:53.980-04:00Easy Gluten-Free Protein Balls (Almond, Date, Coconut, Protein Powder)<h3 class="post-title entry-title" itemprop="name"><br></h3><div class="post-header"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-3027394152733259856" itemprop="description articleBody"><div class="separator"><a href="http://1.bp.blogspot.com/-mm6MIAxjrPo/Tvpgph7rH6I/AAAAAAAAAWM/y9WCQ55K5wk/s1600/IMG_0383.JPG" imageanchor="1"><img border="0" height="213" src="http://1.bp.blogspot.com/-mm6MIAxjrPo/Tvpgph7rH6I/AAAAAAAAAWM/y9WCQ55K5wk/s320/IMG_0383.JPG" width="320"></a></div><br>My kid's love these! They are a healthy, filling snack...great for the afternoon when everyone needs a little something to hold them over until dinner. This is actually a recipe I made up myself and it is naturally gluten-free. My husband loves to have 2 with his morning coffee. You definitely won't feel like your "being good" while eating these, but you are!<br><br>Protein Balls (makes 30 large balls)<br><br>2 cups Almonds<br>1 cup Dates<br>1/2 cup cocoa (I prefer dark cocoa, natural is better for you than dutch or alkalized)<br>1/2 cup coconut oil (regular or extra virgin, whichever you prefer)<br>1/2 cup organic shredded coconut (unsweetened) + 1/4 cup for coating balls<br>2 scoops or about 4 T of protein powder (whey, soy, brown rice or pea, we use the 2 latter)<br>Stevia or maple syrup to taste<br>2 T almond milk (optional, if needed)<br><br><div class="separator"></div><a href="http://3.bp.blogspot.com/-ikfap3Jyu5s/TvphxyhNGlI/AAAAAAAAAWg/-8CFslTTo8w/s1600/IMG_0388.JPG" imageanchor="1"><img border="0" height="133" src="http://3.bp.blogspot.com/-ikfap3Jyu5s/TvphxyhNGlI/AAAAAAAAAWg/-8CFslTTo8w/s200/IMG_0388.JPG" width="200"></a>First, put your almonds in a food processor and process until they are fine crumbs. Next, add the dates and process until they are completely mixed in. Add the coconut oil, cocoa, coconut and protein powder and pulse until all the ingredients are thoroughly mixed together. Taste a little tidbit and then add stevia or maple syrup as needed. They will already have some sweetness from the dates but you may need a bit more. These will harden up and not be so "greasy" looking once you put them in the fridge but if they seem too greasy or wet, you can add in a little more coconut or protein powder. If the mixture seems too dry, I usually just add in a little almond milk or you could add more oil or maple syrup. Once the mixture is sweetened to your taste, grab about 1 tablespoon or so and roll it into a ball. Place some shredded coconut in a bowl or plastic bag and roll the almond ball in the coconut. Place finished balls on a plate and place in the refrigerator for 30 minutes or longer to harden up then they can be placed in a storage container or plastic bag. Makes about 30 large balls (like the ones pictured). I keep mine in the fridge or freezer but they are tastiest at room temperature or even slightly warmed. Grab a couple in the morning, put them in your bag and they will be perfect by the time you are feeling snacky, mid-morning.<br><br>Click here for printable recipe: <a href="https://sites.google.com/site/earthmamagfprintablerecipes/gf-almond-protein-balls-1">GF Protein Balls Printable Recipe</a><br><br></div>EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-64548840974943548452020-04-17T08:00:00.001-04:002020-04-17T08:00:46.298-04:00Gluten Free Hemp Bread<h3 class="post-title entry-title" itemprop="name">Gluten Free Hemp Bread</h3><div class="post-header"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-7758545497019848507" itemprop="description articleBody"><div class="separator"></div><div class="separator"><a href="http://3.bp.blogspot.com/-6qiDUkOGpiU/Tvu8w4jbe_I/AAAAAAAAAXw/wNGeoA8ygBQ/s1600/IMG_0590.JPG" imageanchor="1"><img border="0" height="265" src="http://3.bp.blogspot.com/-6qiDUkOGpiU/Tvu8w4jbe_I/AAAAAAAAAXw/wNGeoA8ygBQ/s400/IMG_0590.JPG" width="400"></a></div><br>Today while carousing GF bread recipes and reading about the need for flours with high protein content, a light bulb went off. I have some hemp protein powder sitting in my freezer from when my hubby was on an exercise kick and needed the protein for building muscle. I browsed around for a hemp bread recipe and came across a recipe at <a href="http://fantastichemp.wordpress.com/hemp-recipes/gluten-free-vegan-hemp-bread/">http://fantastichemp.wordpress.com/hemp-recipes/gluten-free-vegan-hemp-bread/</a>. Although the recipe originally said gluten-free, it actually was not, as spelt is the primary flour used. They have since changed the title of the recipe and I went to work actually making a gluten free, though not necessarily vegan, version. So here you go, courtesy of FantasticHemp.<br> <br><i>Gluten-Free Hemp Bread (adapted from FantasticHemp's Vegan Hemp Bread)</i><br><br>900 g all purpose gluten-free flour mix (I used 400g Bob's all purpose and 500g of my own blend)<br>50g hemp flour (I used hemp protein powder, 50% protein)<br>50g hemp seeds (or sunflower if you would prefer a larger, crunchier seed)<br>1 T xanthan gum (or physillum husk powder)<br>1 1/2 T kosher salt<br>3 1/2 C warm water<br>1 T organic sugar, agave or honey<br>2 T yeast<br>1/2 C olive oil<br>2 T apple cider vinegar<br>1 egg (or 1T flax + 3T water for vegan)<br><br>(My blend is: 4 C sorghum, 1 1/2 C brown rice, 2 C potato starch, 2 1/2 C cornstarch, 1 1/2 C tapioca starch, 1 1/2 C Expandex. Brown rice and sorghum are interchangeable, as are potato and corn starch. Regular tapioca starch can be substituted for the Expandex but you won't get the same results. Thoroughly combine and store in air-tight container.)<br>Combine water, yeast and sugar in a bowl and let stand while you get the other components together. Weigh out all dry ingredients and mix thoroughly. Add olive oil, vinegar and egg to the water mixture and slowly add into the dry ingredients. I use a stand mixer and let run for a few minutes (3-5 minutes). Grease three 8x4 bread pans. Divide the dough evenly among the 3 pans. Dough will be wet, like a thick pancake batter. Put in a warm, moist place to rise for about an hour. (I heat a cup of water in the microwave for 2 minutes then put the pans in the microwave with the steamy cup and close the door.)<br>When the bread has just about risen to the top of the pan, turn your oven on and heat to 350 degrees. Put your loaves in the oven and bake for 45-50 minutes. Remove from oven when done and allow the bread to sit in the pan for 10 minutes before removing. After 10 minutes have elapsed, run a butter knife or plastic spatula around the edges and remove bread to a cooling rack. Allow to cool at least 30 minutes before cutting (an hour is better, but it's so hard to wait!) Spread with a little organic butter and enjoy!<br><br>Printable Recipe here: <a href="https://sites.google.com/site/earthmamagfprintablerecipes/gluten-free-hemp-bread">Hemp Bread</a><br><br><div class="separator"></div><div class="separator"></div><div class="separator"></div><div class="separator"></div><div class="separator"></div><div class="separator"></div><div class="separator"></div><div class="separator"><a href="http://4.bp.blogspot.com/-iVsItqSRfaY/Tvu8rRGyqOI/AAAAAAAAAXo/iE7RlXyoFDU/s1600/IMG_0589.JPG" imageanchor="1"><img border="0" height="213" src="http://4.bp.blogspot.com/-iVsItqSRfaY/Tvu8rRGyqOI/AAAAAAAAAXo/iE7RlXyoFDU/s320/IMG_0589.JPG" width="320"></a></div></div>EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-75713277872007446242020-04-17T07:59:00.001-04:002020-04-17T07:59:44.189-04:00Rosemary Focaccia<h3 class="post-title entry-title" itemprop="name">Rosemary Focaccia</h3><div class="post-header"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-3344348084970898224" itemprop="description articleBody"><div class="separator"></div><a href="http://1.bp.blogspot.com/-NnnBv7eBCIs/TvvB_za64KI/AAAAAAAAAX8/EtIPxC9M11E/s1600/IMG_0583.JPG" imageanchor="1"><img border="0" height="264" src="http://1.bp.blogspot.com/-NnnBv7eBCIs/TvvB_za64KI/AAAAAAAAAX8/EtIPxC9M11E/s400/IMG_0583.JPG" width="400"></a>My passion for bread baking began when I stumbled across a recipe adapted from Jim Lahey's no-knead bread recipe. I read Jim's book and tried out some of his recipes and I was sold! I loved this no-knead thing. I wanted a way of making up more than one batch at a time and eventually picked up a copy of <i>Artisan Bread in 5 Minutes a Day</i>. Here you made up large batches and stored them away for up to 2 weeks! The only problem was that ABin5 used way more yeast (2 T per 6 cups flour vs. 1/4 t per 3 cups flour in Jim's recipe). So I decided to combine the two techniques. I would mix up a large batch using only 1 teaspoon of yeast, let it sit out out for 12 hours and then refrigerate. It would be <i>Healthy Bread in 5 Minutes</i> that would lead me to gluten-free baking. I had friends with Celiac so I tried out the gluten-free recipes on them. Of course, I immediately began adapting them so I would have gluten and gluten-free versions of the bread I was offering for sale at the co-op. <br><br>The focaccia above comes courtesy of HBin5's Gluten-Free Olive Oil Bread recipe. I mixed up a batch last night and made 3 baguettes. I had maybe 1/2 pound left over so we put it in the fridge. I got it out tonight, flattened it out on a piece of parchment then sprinkled it with course salt and rosemary, let it rest for 30 minutes or so then popped it in a 450 degree oven for 30 minutes. My kids could not believe it was gluten-free. The only variation from the recipe was I used 1/2 cup of olive oil and used half tapioca, half Expandex where it called for tapioca starch.<br><br>Be sure to check out <a href="http://www.artisanbreadinfive.com/">http://www.artisanbreadinfive.com</a> for more tasty gluten-free recipes or read the book <i>Healthy Bread in Five Minutes a Day</i> by <span class="ptBrand">Jeff Hertzberg and Zoe Francois.</span></div>EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-73581729898750767802020-04-17T07:56:00.001-04:002020-04-17T07:56:36.618-04:00Gluten Free Pumpkin Pie BriocheI know most people are over their pumpkin pie cravings by now but for me, if it's cool outside, then it's still pumpkin baking time inside. This is another recipe inspired by <i>Healthy Bread in 5</i>. I made their Pumpkin Pie Brioche for the veggie co-op to rave reviews. However, I had already gone gluten-free by that time and never got to taste it. I determined that I would come up with a gluten-free version so I could see what all the hype was about. I ended up making it 2 ways...a regular gf pumpkin pie brioche and a gf pumpkin pie brioche with candied pecans. Yes...yes, I did say candied pecans and they are even better than you are imagining! The regular makes great toast and even better french toast. I also imagine it would make a really good bread pudding (I'm thinking with eggnog and rum). The one with the candied pecans is great just by itself with a nice hot cup of tea, with cream and sugar, of course.<br><br>Gluten-Free Pumpkin Pie Brioche (adapted from <i>Healthy Bread in 5 Minutes a Day</i>)<br><br>820 g or 6 1/2 Cups all purpose gf blend (or equal parts sorghum, tapioca*, potato)<br>2 T or 1/2 t yeast**<br>1 T kosher salt<br>2 T xanthan gum<br>3 t pumpkin pie spice (or 2 t cinnamon, 1 t ground ginger, 1 t nutmeg)<br>1 1/4 cup milk (I use almond) or water<br>3 T dry milk powder (if using water)<br>4 large eggs<br>1/2 to 1 cup sugar, honey, agave (depending on how sweet you want this)<br>3/4 cup neutral flavored oil or melted unsalted butter<br>1 15 oz can of pumpkin puree<br>Raw sugar for sprinkling on top<br><br>*If you use or have Expandex on hand, substitute 1/2 the tapioca for Expandex<br>**If you want this now, use 2T yeast and you'll have bread in a few hours. If you prefer to do a slow rise, use 1/2 t yeast and let sit out overnight, then refrigerate for up to 5 days or bake immediately.<br><br>Whisk together your dry ingredients in the bowl of your stand mixer (flour, yeast, salt, xanthan gum, spices, sugar, if using, dry milk powder, if using). <br><br>Combine liquid ingredients (eggs, honey, if using, oil) with the pumpkin puree and slowly pour into the dry ingredients. Mix with stand mixer with paddle attachment until all ingredients are thoroughly combined. Cover (not air tight) and allow dough to rest for 2 hours if using 2T yeast or for 8-12 hours if using 1/2 t yeast.<br><br>When you are ready to bake, grease an 8 1/2 x 4 1/2 inch nonstick loaf pan (or how ever many loaves you are making. I usually do all my baking at once to save on electricity as the baked loaves freeze well, just pre-slice.) Measure out 1.5lbs of dough into each pan. Smooth out the top of each loaf and cover and allow to rest for 90 minutes, if using refrigerated dough, or 40 minutes if using fresh dough. (I put mine in the microwave with a steaming cup of water.)<br><br>Preheat the oven to 350 degrees. Just before baking, sprinkle the top of each loaf with the raw sugar. Bake for 40 to 50 minutes. The loaf is done when caramel brown and firm. Remove from oven and allow to sit in pan for 10 minutes (really...don't try to take it out earlier. Set your timer for 10 minutes and then when it goes off, remove your bread, right then, don't get distracted and forget. Too soon or too late and you will have a hard time getting that bread out!) then remove to a rack. Allow to cool before slicing and eating.<br><br>**Variation** Pumpkin Pie Brioche with Candied Pecans<br><br>To make the candied pecans, i<span class="instructions" itemprop="recipeInstructions">n a nonstick saucepan heat </span>3 T butter, 1/2 t cinnamon, 1/2 C sugar and 1 C of chopped pecans<span class="instructions" itemprop="recipeInstructions"> over medium heat for about 8 min until thick and bubbly. Spread out on a silicone mat or piece of parchment and cool in the fridge. Once cool, separate into little pieces and divide into 3 equal batches (I usually weigh out the whole batch and then divide equally). If you don't use this all at once, store in the fridge or freezer (just don't eat it all before you bake the rest of your dough!)</span><br><div></div><br><br>When your dough is ready, measure out .75lbs of dough into the pan. Take 1/2 of one of the batches and sprinkle on dough. Gently press down then put in the other .75lbs of dough. Sprinkle the other 1/2 of the batch on top, then press and cover with dough. Most of the candy should be under the dough. I usually do not add additional sugar to the top of the loaf when I bake it.EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-31941898125068122712020-04-17T07:54:00.001-04:002020-04-21T15:34:49.134-04:00Best Gluten-Free Cornbread Ever!<h3 class="post-title entry-title" itemprop="name"><br></h3><div><div align="left"><p dir="ltr"></p><div class="separator" style="clear: both; text-align: center;">
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</div>It's been a while since I've done any posting. I wanted to get some recipes on here that people continually ask for. One of those is my cornbread recipe. I ALWAYS get compliments on it, the kids love it and many have asked for the recipe. One friend even said it tasted just like his Grandma's! Talk about the ultimate compliment. The key to making this the BEST is using a cast iron skillet. Preheating the skillet and oil make the edges crispy and delicious. Hope you enjoy it as much as we do! (Dairy-free, corn-free and vegan options available.)<p></p></div></div><div class="post-body entry-content" id="post-body-6339921884810680847" itemprop="description articleBody"><h2>INGREDIENTS:</h2><div class="MsoNormal">2 cup gf flour*</div><div class="MsoNormal">1 cup organic yellow cornmeal~</div><div class="MsoNormal">½ cup organic sugar</div><div class="MsoNormal">½ t salt</div><div class="MsoNormal">1 T baking powder</div><div class="MsoNormal">2 (farm fresh or cage-free) eggs (or egg substitute for vegan)</div><div class="MsoNormal">1 ½ cup organic or dairy free milk∆</div><div class="MsoNormal">½ cup vegetable oil + 2 T for pan</div><h2>DIRECTIONS:</h2><div class="MsoNormal">1. Preheat oven to 400 degrees F (200 degrees C). Place cast iron skillet# in oven to heat as oven preheats. About 5 minutes before the oven reaches 400 degrees, add a couple tablespoons of oil to the skillet and return to oven until desired temperature is reached. </div><div class="MsoNormal">2. In a large bowl, combine flour, cornmeal, sugar, salt, xanthan gum and baking powder. In a separate bowl, mix milk, egg and oil. Stir wet ingredients into the dry ingredients until well combined. Remove skillet from oven, twirling around to make sure oil has coated entire bottom, and pour batter into skillet. </div><div class="MsoNormal">3. Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted in middle comes out clean.</div><div class="MsoNormal"><br></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><h2>NOTES:</h2><div class="MsoNormal">*I make my own GF all purpose flour by combining 48oz of brown rice flour, 24oz potato starch, 24oz tapioca starch and 16 oz almond flour. Mix well and store in an air tight container.</div><div class="MsoNormal">~ Substitute almond flour for the corn meal for corn free.</div><div class="MsoNormal">∆I prefer to use sour milk. You can make sour milk by simply mixing in a teaspoon of lemon juice or vinegar to whatever milk you are using or use that milk that has started to go bad! I have used cow, goat and almond milk, all with great success. </div><div class="MsoNormal"># If you do not have a cast iron skillet, spray or lightly grease a 9 inch round cake pan and do not preheat the pan.</div><div class="MsoNormal"></div><div class="MsoNormal">Click here for printable version: <a href="https://sites.google.com/site/earthmamagfprintablerecipes/best-gluten-free-cornbread-ever" target="_blank">Printable Best GF Cornbread Ever!</a></div></div>EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-37501952583833909492020-04-17T07:53:00.001-04:002020-04-17T07:53:00.138-04:00Gluten Free, Dairy Free Chocolate Chip CookiesChocolate chip cookies evoke memories of lazy childhood days, baking cookies and gobbling them up the minute they came out of the oven. Hot and gooey and just right with a glass of milk. Gluten free chocolate chip cookies can be a bit of a challenge, that is until you discover the secret to perfect, just like wheat, chocolate chip cookies. Coconut Flour! The great thing about coconut flour is that you don't have to use xanthan gum, that ingredient that newbie GF bakers seldom have and for others, the nemesis ingredient that causes stomach problems almost equal to a gluten attack. Here is our favorite chocolate chip cookie recipe, courtesy of Let's Do...Organic Coconut Flour. We have made only a few little changes.<br><br><div class="separator"><a href="http://2.bp.blogspot.com/-NkUNpbOBK64/UkSCl5u62II/AAAAAAAAAlg/Ol_mwhuvhP0/s1600/IMG_1631.JPG" imageanchor="1"><img border="0" height="236" src="http://2.bp.blogspot.com/-NkUNpbOBK64/UkSCl5u62II/AAAAAAAAAlg/Ol_mwhuvhP0/s320/IMG_1631.JPG" width="320"></a></div><h2>WHEAT FREE CHOCOLATE CHIP COOKIES</h2><br>3/4 cup + 2 T brown rice flour<br>1/4 cup coconut flour<br>1/2 t baking soda<br>1/8 t salt<br>8 T butter or non-dairy alternative (we sometimes use coconut oil)<br>1 cup organic sugar (or 1/2 cup white + 1/2 cup brown)<br>1 egg or egg substitute<br>1 1/2 t vanilla<br>1 cup chocolate chips<br>3/4 cup walnuts or pecan pieces (optional)<br><br>Preheat oven to 375 degrees. Blend together butter and sugar until fluffy and well mixed. Beat in egg and vanilla. In a separate bowl, mix the flours, baking soda and salt. Add this to the butter/egg mixture until smooth and well blended. Stir in the chocolate chips and nuts. Drop the dough by spoonful onto pre-greased cookie sheets spaced about 2 inches apart. Bake 8-12 minutes or until brown around the edges. Remove from oven and allow to cool 2 minutes before transferring to cooling rack. Makes 24 cookies.<br><br>*The cookies pictured above were made with coconut oil. They do bake up a little differently but are just as good! Enjoyed them with a glass of unsweetened, original almond milk for a dairy-free delight!<br><br>The original recipe does not include salt. These just aren't the same without it. Also, we don't use as much sugar as the recipe calls for. These are still plenty sweet with 3/4 cup of sugar. We also use about 1/2 the chocolate chips, more like 1/2 cup, sometimes a little more, depending on your chocolate craving that day!<br><br>Printable recipe here: <a href="https://sites.google.com/site/earthmamagfprintablerecipes/wheat-free-chocolate-chip-cookies" target="_blank">Printable Wheat Free Chocolate Chip Cookies</a>EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-73379995986233776832020-04-17T07:52:00.001-04:002020-04-17T07:52:06.645-04:00Laura's Banana Cake Gluten Free<h3 class="post-title entry-title" itemprop="name">Laura's Banana Cake Gluten Free</h3><div class="post-header"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-2610390553662806780" itemprop="description articleBody">Early in my married life, I would delight in the sweet treats made by a family friend. One of these was Banana Cake. She gave me the recipe and I typed it onto an index card and put it in a little picture album where it has remained to this day. Actually, it is the only recipe from my early days that I still use on a regular basis. Upon going gluten-free, I knew this was one thing I would NOT be giving up so I tried it, substituting regular flour for my gluten-free blend, and it turned out great! So anytime you've got some leftover bananas that are past that "just right to eat" stage, bake up this yummy dessert.<br><br>Laura's Banana Cake<br><br>1 1/2 C sugar<br>2/3 C butter or butter substitute<br>2 eggs (slightly beaten)<br>1/2 C sour milk*<br>1 t vanilla<br>2 C gluten free flour**<br>1/2 t xanthan gum or ground flax seed<br>1 t baking soda<br>1 t baking powder<br>1/2 t salt<br>1 C smashed bananas<br><br>Glaze:<br> 1 C powdered sugar<br>1 1/2 T butter<br>1 t vanilla<br>Sour cream (start with a couple tablespoons and add more as needed)<br><br>Preheat oven to 350 degrees. Grease a 9 x 13 pan. In the bowl of your stand mixer, cream butter and sugar until well combined. Add eggs, milk and vanilla. In a separate bowl (I use the measuring cup I used to measure the milk), smash bananas until there are no more large chunks. In yet another bowl, mix dry ingredients. Add dry ingredients alternately with bananas, ending with flour. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in middle comes out dry. While your cake is baking, mix up glaze and refrigerate until your ready to use. When mixing glaze, you want a loose consistency. This is not a thick icing. If you are using a thick sour cream (I use yogurt in a pinch), you can use milk after the initial sour cream to loosen it up a bit. Once your cake is completely cool, pour on glaze, spread over entire cake and sprinkle with finely chopped walnuts. I'll post a picture the next time I make it.<br><br>*If you don't have any sour milk, sour milk by adding 1 t of vinegar or lemon juice to regular milk. Any type of milk will work. I usually use almond or goat. You can also add a little yogurt or kefir to the milk instead. In a pinch, I have used yogurt instead of the milk.<br><br>** I make my own GF all purpose flour by combining 48oz of brown rice flour, 24oz potato starch and 24oz tapioca starch. For a lighter blend, add an additional 24oz of starch. Mix well and store in an air tight container.<br><br><a href="https://sites.google.com/site/earthmamagfprintablerecipes/laura-s-banana-cake" target="_blank">Printable Version: Laura's Banana Cake</a></div>EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-16762822015121914822020-04-17T07:49:00.001-04:002020-04-17T08:07:44.379-04:00Gluten Free German Apple Pie Pancake (Pannekoeken) is not just for breakfast!<h2 class="date-header"><br></h2><div>In fact, we rarely eat it for breakfast, though I'll admit we did one weekend when we had company. My friend replied, "I think this is a first. Ice cream with breakfast!" I always figure, if your going to occassionally eat bad, do it early so you have a chance to burn if off throughout the day instead of eating it right before you go to bed. Works for me. Anyways, saw a pannekoeken on Drivers, Dine-Ins and Dives one night (my husband watches, not me!) and I thought, I've got to have one of those! So I googled a recipe but it wasn't quite what we wanted so we modified, modified, modified and here you have the finished product. I will link to the original gluten recipe so you can try it as originally written if you so desire. We like it with a thicker pancake and lots of apples and cinnamon. If you want a thinner pancake, reduce the pancake batter by 1/2. You can use any gluten free all purpose blend, I use my own, of course, but this recipe does not require xanthan gum. <br></div><div class="date-posts"><div class="post-outer"><div class="post hentry uncustomized-post-template" itemprop="blogPost" itemscope="itemscope" itemtype="http://schema.org/BlogPosting"><div class="post-body entry-content" id="post-body-6426969208787158773" itemprop="description articleBody"><br><br>Gluten Free German Apple Pie Pancake (Pannekoeken)<br><br>8 apples (or enough to fill up the bottom of your cast iron skillet), peeled, cored and sliced<br>2 t ground cinnamon (more or less to taste)<br>1/2 t nutmeg<br>1 C organic sugar (or 1/2 C sugar and 1/2 C maple syrup)<br>1/2 C butter or non-dairy substitute<br>1 C milk<br>6 eggs<br>1 T vanilla extract<br>1 C gf all purpose flour<br>1 t sugar<br>Powdered sugar, whipped cream or ice cream for topping<br><br>Directions:<br><br>Preheat oven to 400 degrees F.<br><br>Place apples in pan. Sprinkle with cinnamon and nutmeg. Add butter and sugar. Turn heat to medium and cook until slightly soft, about 6 to 8 minutes.<br><br><table cellpadding="0" cellspacing="0" class="tr-caption-container"><tbody><tr><td><a href="http://3.bp.blogspot.com/-1KwIaIlF5_I/UxiK2CEJ0lI/AAAAAAAAA_w/Wh66xfvlv98/s1600/IMG_2245.JPG" imageanchor="1"><img border="0" height="240" src="http://3.bp.blogspot.com/-1KwIaIlF5_I/UxiK2CEJ0lI/AAAAAAAAA_w/Wh66xfvlv98/s1600/IMG_2245.JPG" width="320"></a></td></tr><tr><td class="tr-caption">Apples cooking</td></tr></tbody></table>While apples are cooking, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Add the flour, sugar and salt and whisk to remove most of the lumps.<br><br><br>Add the batter all at once to middle of the pan then ever so slightly, swirl the apple mixture through the batter. You do NOT want it completely mixed in. Cook until small bubbles form around the edge.<br><br><table cellpadding="0" cellspacing="0" class="tr-caption-container"><tbody><tr><td><a href="http://2.bp.blogspot.com/-cnfLOBYxsrg/UxiKz1lkXRI/AAAAAAAAA_g/eMGwJbl70n0/s1600/IMG_2247.JPG" imageanchor="1"><img border="0" height="240" src="http://2.bp.blogspot.com/-cnfLOBYxsrg/UxiKz1lkXRI/AAAAAAAAA_g/eMGwJbl70n0/s1600/IMG_2247.JPG" width="320"></a></td></tr><tr><td class="tr-caption">Batter has been poured in</td></tr></tbody></table><br><br>Finish cooking in the oven for about 10 to 12 minutes. To serve, you can invert onto a plate (better idea if you used less batter) or serve directly out of the pan (if you made as written). Add your topping of choice and enjoy!<br><br><br><table cellpadding="0" cellspacing="0" class="tr-caption-container"><tbody><tr><td><a href="http://1.bp.blogspot.com/-2to9dZBiXOg/UxiK1HW3I7I/AAAAAAAAA_s/tYvAHDx2vHk/s1600/IMG_2250.JPG" imageanchor="1"><img border="0" height="240" src="http://1.bp.blogspot.com/-2to9dZBiXOg/UxiK1HW3I7I/AAAAAAAAA_s/tYvAHDx2vHk/s1600/IMG_2250.JPG" width="320"></a></td></tr><tr><td class="tr-caption">Finished product! YUM!!!</td></tr></tbody></table><br><br>Recipe based on this recipe: <a href="http://www.food.com/recipe/pannekoeken-apple-pie-pancake-german-478280">http://www.food.com/recipe/pannekoeken-apple-pie-pancake-german-478280</a><br><br>Printable Version Here: <a href="https://sites.google.com/site/earthmamagfprintablerecipes/gluten-free-german-apple-pie-pancake">Gluten Free German Apple Pie Pancake</a><div></div></div><div class="post-footer"><div class="post-footer-line post-footer-line-1"><span class="post-author vcard">Posted by <span class="fn" itemprop="author" itemscope="itemscope" itemtype="http://schema.org/Person"><a class="g-profile" href="https://www.blogger.com/profile/05343215705631981248" rel="author" title="author profile" data-gapiscan="true" data-onload="true" data-gapiattached="true"><span itemprop="name">EarthMama</span> </a></span></span><span class="post-timestamp">at <a class="timestamp-link" href="http://earthmamaglutenfree.blogspot.com/2014/03/gluten-free-german-apple-pie-pancake.html" rel="bookmark" title="permanent link"><abbr class="published" itemprop="datePublished" title="2014-03-06T09:51:00-05:00">9:51 AM</abbr></a></span></div></div></div></div></div>EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-75057719454476460002020-04-17T07:46:00.001-04:002020-04-17T07:46:53.922-04:00Favorite Chocolate Cake Recipes...<h3 class="post-title entry-title" itemprop="name">Favorite Chocolate Cake Recipes...</h3><div class="post-header"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-6074680759056368677" itemprop="description articleBody">Recently, I had the need for a good chocolate cake recipe. Easy, basic, just like the box cakes I would have made for a special occasion in times past, only homemade and gluten free. I happened upon a couple which have been a huge success with only minor variations.<br><br>The first was from Food.com. You can find the original recipe here: <a href="http://www.food.com/recipe/gluten-free-chocolate-cake-224448" target="_blank">Gluten Free Chocolate Cake</a><br><br>I will print it with my variations here:<br><br>Easy GF Chocolate Cake<br><br>1 1/2 C GF Flour Blend<br>1 C Cocoa (or 1/2 C cocoa + 1/2 C chocolate chips)<br>1/2 t baking soda<br>2 1/2 t baking powder (use 1T total when doubling)<br>1 1/2 t xanthan gum<br>3/4 C salted butter (or add 1/2 t salt with unsalted butter)<br>1 1/2 C organic sugar<br>3 large eggs<br>2 T mayonaisse (or 2 yolks)<br>2 t vanilla<br>1 1/2 C buttermilk (or sour milk)<br><br><div>Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 baking pan. In a medium size bowl, add flour, cocoa, xanthan gum, baking powder, and baking soda and whisk together. In the bowl of your mixer, beat the butter until creamy . Slowly add the sugar and whip until fluffy. Add the eggs one at a time, then mix in mayo. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.</div><div><br></div><div></div><div></div><div></div><div></div><div>I topped this with a butter cream frosting found here: <a href="http://savorysweetlife.com/2010/03/buttercream-frosting/" target="_blank">Butter-cream Frosting</a><br><br>* I convert this to a yellow cake by subbing another 1/2 C flour and 1/2 C whey protein in place of the cocoa. </div><div><br></div><div>Printable version here: <a href="https://sites.google.com/site/earthmamagfprintablerecipes/easy-gf-chocolate-cake" target="_blank">Easy GF Chocolate Cake</a></div><div><br></div><div><br></div><div>The second was from Gluten-Free-Girl herself. She was modifying a recipe from Pioneer Woman.</div><div>I followed the recipe as written with the only variation being that I used my flour blend in place of the flours she recommended and I did not use guar gum. I just used the 2 t of xanthan gum the recipe called for. You can find that recipe here: <a href="http://glutenfreegirl.com/2010/03/the-pioneer-woman-cooks/" target="_blank">Texas Sheet Cake Gluten Free</a></div><div><br></div><div>For my flour blend, look here: <a href="http://earthmamaglutenfree.blogspot.com/2011/12/gluten-free-all-purpose-flour.html" target="_blank">Earthmama's GF Flour Blend</a></div><div><br></div><div>The Easy GF Chocolate Cake recipe works great as a sheet cake or cup cakes. You can make the cupcakes up in advance and freeze them for later. </div></div>EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-34299830279672113262020-04-16T16:53:00.001-04:002020-04-16T16:56:09.708-04:00Crusty Gluten-Free BreadAdapted from Shauna Ahern's Recipe<div><br></div><div><h2>Ingredients</h2><p>1 1/4 cups (227g/8oz) potato starch</p><p>1 1/4 cups (100g/3.5oz) almond flour</p><p>2/3 cup (85g/3oz) oat flour (make sure it's certified gluten free)</p><p>1/2 cup (85g/ 3oz) gf flour blend</p><p>1 tablespoon active dry yeast</p><p>1 1/2 teaspoons kosher salt</p><p>1 1/3 cups warm water (about 110 degrees)</p><p>2 large eggs (or egg substitute*)</p><p>1/4 cup evoo </p><p>1 tablespoon honey (or maple syrup)</p><p>1 tablespoon olive oil for oiling bowl</p><p> </p><h2>1. Mixing the dry ingredients.</h2><p>Put the potato starch, almond flour, oat flour, and gf flour into the bowl of a stand mixer. Whirl them up together for a moment. (If you don't have a stand mixer, sift the flours together into a large bowl.) Add the yeast and salt. Stir to combine.</p><h2>2. Adding the wet ingredients.</h2><p>Pour the warm water, eggs, oil, and honey into the dry ingredients. Mix with the paddle attachment (or with a large spoon if you are mixing by hand) for a few moments until the dough has fully come together. It will be soft. It will sort of slump off the paddle. Don’t worry. That’s the right texture. </p><h2>3. Letting the bread dough rise.</h2><p>Put the dough into a large bowl lined with parchment paper. Cover the bowl with a clean cloth, then set in a warm place in the kitchen. Let the dough rise until it has doubled in size, about 2 hours. The risen dough will have a texture closer to traditional bread dough than the unrisen dough had.</p><h2>4. Preparing to bake.</h2><p>At the end of the rising time, turn the oven to 500 degrees F. If cooking directly in Dutch oven, put a cast-iron Dutch oven into the oven to come to heat. If cooking directly on a pizza stone, cut the dough in half and form two small boules (rustic-looking oval loaves). Make three 1/4-inch deep cuts with a serrated knife on the top of the dough.</p><h2>5. Baking the bread.</h2><p>If you have a pizza stone, put the loaves directly onto the pizza stone. If using the Dutch oven, when the Dutch oven has been heating for 30 minutes, take it out of the oven, carefully. Gently lift the parchment paper containing the dough out of the bowl and place it into the Dutch oven. Tuck the edges of the paper into the pot, cover, and slip it back into the hot oven. Bake for at least 30 minutes, or until the bottom of the bread is brown and has a good thump to it. The internal temperature should be at least 180 degrees F, and the thermometer should come out of the bread dry. Allow the bread to cool for at least 30 minutes before slicing it up.</p><p></p><div class="separator" style="clear: both; text-align: center;">
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</div><div class="separator" style="clear: both; text-align: center;"><br></div>* I also didn't use eggs. I used a big spoonful of silken firm tofu for each egg whirled in my little blender cup with the other liquids.<p></p></div>EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-19927502562966704052020-04-16T16:37:00.000-04:002020-04-16T16:37:05.819-04:00Easy GF Tortillas<div class="separator" style="clear: both; text-align: center;">
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</div><div dir="auto">Homemade Tortillas</div><div dir="auto"><br></div><div dir="auto">2 C flour (we used 1.5 gf blend, .5 cassava)</div><div dir="auto">1 t salt</div><div dir="auto">2 T shortening (we use palm)</div><div dir="auto">3/4 C cold water</div><div dir="auto"><br></div><div dir="auto">Mix shortening and flour until combined. Slowly add water until a dough ball forms with no loose flour. The dough should not be wet. Form into small round balls and place between two pieces of parchment on a tortilla press, or roll with the rolling pin until desired thickness. Remove the top parchment, and place the bottom parchment with the tortilla on it into your cast iron skillet on medium-low heat. Cook for about a minute or 2 and then flip and remove the parchment and proceed until all the dough is used.</div><div dir="auto"><br></div>EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-35942342665419654152020-04-16T16:34:00.000-04:002020-04-16T16:34:39.863-04:00Lazy Daisy Oatmeal Cake<div style="border-bottom: solid #4F81BD 1.0pt; border: none; mso-border-bottom-themecolor: accent1; mso-element: para-border-div; padding: 0in 0in 4.0pt 0in;">
<div align="center" class="MsoTitle" style="text-align: center;">
Lazy Daisy Oatmeal Cake<o:p></o:p></div>
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<br></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">2 C boiling water<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 1/2 C gf oats </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">3/4 C
Butter or vegan substitute<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 1/2 C granulated sugar<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1
1/2 C firmly-packed brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 1/2 tsp vanilla<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">3 eggs (or vegan substitute)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">2 1/4 C gf flour blend<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1 1/2 tsp soda<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">3/4 tsp salt<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1
tsp cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tsp nutmeg<o:p></o:p></span></div>
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<br></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Pour boiling water over oats, cover,
let stand 20 minutes. Beat butter until creamy, gradually add
sugars, beat until fluffy. Blend in vanilla and eggs, stir in oats, sift
together flour, soda, salt, spices. Add to creamed mixture, mix
well. Pour into greased and floured 9" x 12" pan. Bake in
preheated oven (350) 50 to 55 minutes. Do not remove from pan.<o:p></o:p></span></div>
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<br></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Frosting<o:p></o:p></span></div>
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<br></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1/4 C butter or margarine,
melted<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1/2 C firmly-packed brown
sugar<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">3 Tbsp half & half or milk<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">1/3 C chopped nutmeats<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">3/4 C coconut<o:p></o:p></span></div>
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<br></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Combine all ingredients and spread
over cake. Broil until bubbly. Serve warm or cold.<o:p></o:p></span></div>
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<div class="MsoNormal">
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EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-89841382721496860592020-04-16T16:32:00.000-04:002020-04-16T16:32:58.568-04:00Candida-Related Breast Pain is Not Just For Breastfeeding Moms<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<span style="font-family: Arial; font-size: 12pt; white-space: pre-wrap;">Mastalgia...a fancy word for one of a girl's worst enemies, breast pain. Breast pain can have many causes and if you are personally experiencing it, you may wish to consult with a physician for help in finding the cause. I did consult with a physician when I began having spasms and severe pain while nursing my 2nd child. His response: I've never heard of anything like this before. Considering he'd been an ob-gyn for decades at that point, I found it hard to believe, but thanked him and went home to figure something out for myself. </span></div>
<b style="font-weight: normal;"><br></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">At that time, it turned out to be candida, brought on by antibiotics given during the birth. I came to discover that it was candida related all those years ago by doing a little test. I was concerned that the antibiotics I had been given had created an imbalance in my gut. I was eating yogurt and taking probiotics, but I was given massive doses of antibiotics due to the fact that I was Group B Strep positive. Since candida was a concern, I researched natural remedies for candida overgrowth and found that cinnamon can be helpful. When I would start having excruciating pain, I would take 2-3 capsules of powdered cinnamon and voila! The pain would go away. </span></div>
<b style="font-weight: normal;"><br></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">That was 18 years ago, and unfortunately, the pain didn't stop after I quit nursing 11 years ago. I have lived with fibrocystic breast disease for years. I have also struggled with systemic candida, and when having a flare, the pain in my left breast is debilitating. Oddly enough, I experience the pain most severely when I am exposed to chemical fragrances. I have gone to a meeting where someone was wearing perfume, and ended up in bed for the rest of the day because the pain was so severe, I just couldn’t function. </span></div>
<b style="font-weight: normal;"><br></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">Unfortunately, there’s just not a lot of information out there about candida-related breast pain unrelated to breastfeeding. In fact, I couldn’t find anything. All of the breastfeeding related information deals mostly with nipple thrush and fungal rashes on the breast. In these cases, when doctors have no answers for you and can’t find any information yourself, you have to become your own personal science experiment.</span></div>
<b style="font-weight: normal;"><br></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">At one point a couple years ago, it was so bad that my entire left arm ached, constantly. I decided to see if there was an oil for breast pain. I found a few things but nothing really seemed to cover all my issues, so I decided to do a little blending myself, and low and behold, it worked. I added Clary Sage, Frankincense, Myrrh, Vetiver, Copaiba and Peppermint essential oils to Jojoba Oil. I rubbed it on every evening after a shower and the pain would ease up or disappear all together. I had also started on a product called SF-722 by Thorne Research, for the yeast, so I thought maybe that was what decreased my pain. But while on the supplement, when I would experience pain, I would use my oil and it worked! </span></div>
<b style="font-weight: normal;"><br></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">Most likely, this is because all the oils, except Vetiver, are analgesic, or pain relievers, and every one of them are anti-inflammatory. Clary Sage is used frequently to help balance female hormones, which can also contribute to breast pain. Vetiver is also anti-fungal, and since my breast pain is often candida related, I felt that would be a good addition. </span></div>
<br>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">The pain does eventually go away, until the next flare. Unfortunately, a change in the seasons, stress, and various other things can bring one on. At least when it happens, I know I have a proven remedy to fall back on. </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">To find Lovely Lady Breast Health Essential Oil Blend, visit our Etsy Shop at www.lovelydarkwoods.etsy.com.</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">For more information on balancing your gut, check out The Body Ecology Diet. </span></div>
EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-55501099671983895572015-07-31T17:44:00.004-04:002020-06-18T13:07:09.775-04:00Coconut Almond Roons (Paleo, Vegan, Gluten Free, Raw)<br>
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<img height="240" src="http://1.bp.blogspot.com/-PhmtqTtGD3c/UyYySO5Vc6I/AAAAAAAABAY/3UwgpONVYUo/s320/IMG_2292.JPG" width="320"></div>
<br>
<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">Some time back, Iherb ran a special on Coco-Roons, around $3 for a pack of 8. We tried the lemon, chocolate chip and the brownie. They were awesome but way out of our price range, the regular price being $8 or $1 a piece! I got a hankering for some the other day and settled into the kitchen to make up my version. I looked at the ingredients and started with their basic ingredients and went from there. I did add a couple things here and there to increase nutrition. The results? I haven't had the others in a while and my memory could be a little foggy but I'd say pretty close if not better! The price was definitely better. Depending on where you get your ingredients, these will cost between 20 to 40 cents per roon, so I'd say way better! My coconut, although organic, did not say raw, and I have not been able to find any raw coconut. Even so, I still dehydrated at 105 degrees because my coconut oil, cacao nibs, lemon juice and greens powder were raw. </span><br>
<br style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">
<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">Here's the recipes for the 3 we tried...</span><br>
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<h3 style="background-color: white; color: #666666; font-family: Bentham; margin: 0px; position: relative;">
<i>Coconut Almond Roons Basic Recipe</i></h3>
<br style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">
<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">2 C shredded coconut</span><br>
<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">2 C almonds</span><br>
<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">1/2 C maple syrup</span><br>
<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">2 T extra virgin coconut oil</span><br>
<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">1/2 t pink Himalayan salt (or to taste)</span><br>
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<i style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b>#1 With Cacao Nibs</b></i><br>
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<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">1 scoop (1/4 cup) protein powder </span><br>
<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">1/2 C raw cacao nibs</span><br>
<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">2 t vanilla</span><br>
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<i style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b>#2 Lemon</b></i><br>
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<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">1/2 C protein powder</span><br>
<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">2 t organic lemon flavor</span><br>
<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">zest from 1 lemon</span><br>
<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">juice from 1/2 lemon</span><br>
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<i style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"><b>#3 Brownie</b></i><br>
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<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">1/2 C cocoa </span><b style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">OR</b><br>
<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">1/4 C cocoa, 2 T cococeps and 2 T chocolate flavored raw protein powder</span><br>
<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">2 t vanilla</span><br>
<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">(Depending on how bitter your cocoa, you may need to increase sweetener)</span><br>
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<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">Place coconut in food processor and process to a very fine consistency. Add almonds and process until almonds are also very fine. Add other dry ingredients (except cacao nibs. Add them last as you would chocolate chips in a cookie recipe). Process until combined. Add wet ingredients and process until all ingredients are thoroughly combined.</span><br>
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<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;"> Using a rounded tablespoon, scoop out 1 T sized balls, scraping bottom so they are flat on bottom.</span><br>
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<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">Place on the tray of a dehydrator. </span><br>
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<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">Do this until all of the mixture is used then dehydrate for about 8 hours at 105-115 degrees. Allow to completely cool then store in refrigerator for maximum freshness.</span><br>
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<a href="http://2.bp.blogspot.com/-40YL6CyHx5E/UyYyPnplZQI/AAAAAAAABAI/rEzobKwKjEY/s1600/IMG_2291.JPG" imageanchor="1" style="color: #d2a478; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="226" src="http://2.bp.blogspot.com/-40YL6CyHx5E/UyYyPnplZQI/AAAAAAAABAI/rEzobKwKjEY/s1600/IMG_2291.JPG" style="border: none; position: relative;" width="320"></a></div>
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<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">I like them cold but you can allow them to return to room temperature before eating.</span><br>
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<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">And there you go! I've made something similar in the past with my almond protein balls but I think the dehydrating is the key to a more cookie-like snack ball.</span><br>
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<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">If you don't have a dehydrator and aren't overly concerned about the raw factor, I saw on another site where they heated the oven to 200 degrees, placed balls in oven then turned oven off and left them in there for 8 hours. Not sure how well that would work, but there it is. I got my dehydrator at Walmart for $30 over 10 years ago and it has been well worth the money. My kids love dehydrated bananas and apples and we've done beef jerky and dehydrated veggies so it's definitely worth having.</span><br>
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<span style="background-color: white; color: #666666; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px;">For a printable recipe, click here: </span><a href="https://sites.google.com/site/earthmamagfprintablerecipes/coconut-almond-roons-with-3-variations" style="background-color: white; color: #d2a478; font-family: Bentham; font-size: 14.8500003814697px; line-height: 20.7900009155273px; text-decoration: none;" target="_blank">Coconut Almond Roons with 3 Variations</a>EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-31646122522968815372015-07-31T17:31:00.000-04:002015-07-31T17:31:48.584-04:00Gluten Free Oatmeal Walnut Cookies with Black Currants (Blood Type Diet-Type A Compliant)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-GSRiPjyXJnM/VbvnjhT0T1I/AAAAAAAAOu8/KDvlZiVxA9c/s1600/20150731_135305.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-GSRiPjyXJnM/VbvnjhT0T1I/AAAAAAAAOu8/KDvlZiVxA9c/s320/20150731_135305.jpg" width="320" /></a></div>
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So, I recently started the Eat Right 4 Your Type Diet, aka Blood Type Diet, in an effort to improve my health. This comes after an epic fail with the Paleo diet. Basically everything I was eating on Paleo are avoids on the BTD; meat (especially beef & pork), coconut, sweet potatoes, yuca, cashews, plantains, bananas. Wow! I've never given much credence to the BTD but after experiencing declining health on Paleo, while everyone else is boasting about all the diseases they've cured, I decided maybe there was something to it after all. So, I am giving it a trial run and we'll see where I go from there. It is really hard adjusting to eating some grains again, though. I was off grains even before doing the Whole 30 in February and my Paleo brainwashed brain is fighting me every step of the way. But a sweet tooth is a sweet tooth and I've been craving oats. Here's a cookie recipe based on one by <u><a href="http://www.bakerita.com/" target="_blank">Bakerita</a></u> that I have modified to comply with Type A diet. Of course, if you don't have black currants on hand, you can omit them or substitute raisins but I'm really loving the flavor of these little berries!</div>
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Oatmeal Walnut Cookies with Black Currants</div>
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2/3 C ghee, olive oil (or combination of both)<br />
1/2 C applesauce<br />
1/2 C maple syrup<br />
1-2 T blackstrap molasses (to taste)<br />
3 eggs <br />
1 t vanilla<br />
1 C gf oat flour (just blend oats until fine)<br />
1/4 C tapioca, arrowroot or rice flour (or combination)<br />
1/4 C walnut flour (gently blend until fine, overblend and you'll have butter)<br />
1 t baking soda<br />
1/2 t pink salt (or other sea salt)<br />
3 C gf rolled oats<br />
1 C coarsely chopped walnuts (or up to 1/4 cup more if you like)<br />
1 C black currants or raisins (optional)</div>
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<a href="http://1.bp.blogspot.com/-oSnz_oUbAXw/Vbvnj4wOS_I/AAAAAAAAOvA/sWI2zDjo8GU/s1600/20150731_135236.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-oSnz_oUbAXw/Vbvnj4wOS_I/AAAAAAAAOvA/sWI2zDjo8GU/s320/20150731_135236.jpg" width="320" /></a>Preheat oven to 375 degrees. Mix together the first 4 ingredients until well blended (room temperature works best but my syrup was cold and it blended fine). Add eggs and vanilla. In a separate bowl, combine flours, baking soda and salt. Mix, then stir into wet ingredients. Fold in oats, walnuts and currants. Use a small scoop to place on cookie sheet and slightly flatten. These don't spread. Bake for 12 minutes, remove from oven and allow to cool for a minute or 2, then transfer to cooling rack. I store mine in the freezer. They can be eaten straight out of the freezer or allow to warm to room temperature.</div>
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For Printable Version Click Here: <a href="https://sites.google.com/site/earthmamagfprintablerecipes/gluten-free-oatmeal-walnut-cookies-with-black-currants" target="_blank">Gluten Free Oatmeal Walnut Cookies with Black Currants</a></div>
EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-71522164635146494432015-07-14T18:04:00.001-04:002015-08-03T18:10:21.813-04:00Doing the Master Cleanse<p dir="ltr">Last month, I began consulting with an Iridologist down in Miami, Florida. Iridology is based on the same principles as reflexology, homeopathy and chiropractic. I have used all three of those with great success so I decided to give Iridology a try. After looking at my eyes, she determined that my body was very acidic, filled with phlegm and that in order to correct that quickly, I needed to do the Master Cleanse, also known as the lemonade diet. If you are not familiar with the Master Cleanse, click here to learn more. So, I ordered my Grade B Maple Syrup and organic cayenne and started it 2 days later. Below is my daily log and after I will state my feelings about the Master Cleanse.</p>
<p dir="ltr">Master Cleanse Diary<br></p>
<p dir="ltr">Day 1: It's 11:30am and I have had 2 glasses of lemonade thus far. I don't feel hungry but the kids are eating watermelon and that was hard to resist. I just went and drank another glass of lemonade and went to work on laundry. Kids had nachos for lunch. I don't even like nachos but they smelled good! 2:00 pm I fell asleep in the middle of a movie. After waking, I got up and drank 2 more glasses of lemonade, bringing me up to 6, and then ended up falling asleep again. Woke up at 6pm, still feeling exhausted and went and had another glass. Had one more glass around 8pm, bringing me up to 8 for the day. Drank my cup of Smooth Move before bed. All in all, not terrible like I imagined and I was never hungry. </p>
<p dir="ltr">Day 2: Its been 2 days and nary a bite to eat. Had a rough night as my restless leg syndrome woke me in the middle of the night. Woke up to the lower half of my face irritated and red. Often things get worse before they get better, so not unexpected. Had my first glass of lemonade at 8am. Not hungry at all. I am not doing the salt water flush today, which is optional. Just not up to drinking 32oz of salt water!!! It's now 11:30am and I've had 3 10oz glasses so far. I was originally doing 8oz per the instructions, but it was a bit too sweet for me. 10oz is perfect. My tongue is on fire and I've a got a headache. 4:15 and I've had 2 more glasses and am currently sipping on some hibiscus tea. I'm having some abdominal pains. Trying to stay away from the kitchen since I'll see something and think, Ooh, I'll have some of that! Right before my brain goes, Oh no you won't! I can't say I've been hungry at all but that doesn't mean I don't want to eat! 9:30, I've had 2 more glasses bringing me to 8 and am now going to make my cup of tea. I have been very crampy all evening and my mouth is still on fire. I think it is the lemon juice as I have had that reaction before. I really want something to EAT though I can't say I'm hungry. I'm really wanting meat, which makes me think it's protein I'm craving. I read that wheatgrass juice or powder can be taken to help with protein cravings without jeopardizing the diet but I don't have any on hand nor am I that desperate. </p>
<p dir="ltr">Day 3: Woke up to HORRIBLE cramping this morning. My tongue feels like a foreign being in my body. It was explained that as the acid leaves my body, I would notice it on my tongue. I just didn't realize how that was going to feel. I am oil pulling with coconut oil this morning to see if that helps. I also woke up with a sore throat and I am losing my voice. My lips are a bit dry so I will endeavor to drink more today. I also read that physillium husk can be taken in place of salt water so I may try that this morning. 10am, 1 glass down and going for another. I took 6 physillium husk and drank some more hibiscus tea. I'm feeling a bit peaked (peek-ed, not well) today, a little dizzy and weak. I'm also experiencing sensitivity in my teeth so I'm chugging my lemonade then swishing with baking soda and water. 5pm, I've consumed 5 glasses so far and a half cup of peppermint tea. I had to go into the kitchen to put some chickens on to roast for family's dinner and I almost succumbed to an overwhelming desire to eat a banana. I'm noticing burning in the corners of my eyes, my mouth and my esophagus. Not sure if it's the acid or cayenne but my tongue is pure white. Apparently it will be pink by the end. My teeth hurt, as in pain coming down out of my jaw. Tomorrow is supposed to be better. Didn't drink my 8th glass until after 9pm so I skipped the tea and just took a Christopher's Colon pill instead. 3 days down!!!</p>
<p dir="ltr">Day 4: Didn't wake up with horrible cramping so I may skip the tea. I just can't go through that every day! My tongue didn't feel quite so horrible this morning either, though my mouth and skin are still burning. I drank my first glass along with 6 physillium husk pills then went and did a w.k.e. since the Christopher's doesn't seem to be working as powerfully as the tea, and I wanted to restore the good bacteria to my gut. I'm still flushing out parasites, a month and a half after starting the parasite cleanse! 3pm and I've only gotten down 4 glasses so far. Got behind schedule somehow. Feeling much better today. 9:30, I'm not sure I got my 8 glasses in today. I think I only did 7. I'll know for sure in the morning when I see exactly how much lemon mixture I have left. I squeeze my lemon juice all at one time, enough for the day plus one so I can have my first glass first thing if I need it, then mix it with the maple syrup in a mason jar and leave it out on the counter with my 1/8 measuring cup in the jar. Quickest and least messy!!! Took 2 Christopher's tonight, no tea again. I've never experienced any actual hunger but I still very much want to eat! Hubby fixed some delicious smelling bulgogi (Korean BBQ) tonight and I was about to lose my mind! 4 days down!!!</p>
<p dir="ltr">Day 5: No cramping again and my tongue, though not normal, in no way resembles the hairy beast that had taken up residence in my mouth the first 3 days. 9:30 and I'm going to have my first glass along with some physillium husk. I felt up to doing laundry for about an hour but then got very tired. Nodded off around 7pm. Only got 7 glasses down again but I also had a cup of ginger tea and my water. I think I need to focus more on my lemonade but sometimes I just need a change of pace. Haven't lost my desire for food, like many experience. I could really go for a steak and salad right about now! Going to try very hard for 8 glasses tomorrow. </p>
<p dir="ltr">Day 6: No major cramping again! Yay!!! I'm going to stick with the Christopher's Colon pills for the duration. I could probably just drink half a cup of tea but after the labor-like pains of the other day I just don't want to risk it. Plus I think between the pills and the physillium, I'm accomplishing what needs to be accomplished. Drank my first glass of lemonade warm today, around 7:30am. I'm going to endeavor to drink a glass every 2 hours, maybe doubling up once to be sure I get 8. Busy day, out of lemons, so Costco and company coming, so cleaning. Actually did much better than I imagined I would and got my 8 glasses down! No tea again, took 2 Christopher's around 7pm.</p>
<p dir="ltr">Day 7: Another busy day cleaning and laundry in prep for upcoming company. Went pretty much non stop all day and felt pretty good. Even cooked chicken for dinner, which smelled awesome! I'd have been happy with just a salad though. Got all 8 glasses down but didn't take Christopher's tonight because we are going out tomorrow and I don't want any situations! </p>
<p dir="ltr">Day 8: Took my physillium this morning, did c.e. and got 3 glasses down before we left and brought one for the road. Did our shopping and while we were out, I had a total brain space out moment. I thought I took one exit but had taken the next one and I had a moments panic because I had no clue where I was, in a city that I have lived in for 35 years, on a road I have been driving for 25 years. It was scary and stressful. Thankfully my dear daughter put me to rights. I'm sure it's some effect of the cleansing, because I've also been having weird dreams and things from my childhood pop into my head. Shopping, and I think it was the fragrances more than anything else, wiped me out, and I had to lay down when we got home. I also ended up with a bad headache which is hormonal. Only got 7 glasses down today. For the record, probably want to avoid having company while on M.C. It is hard enough watching your family eat without you but when you have company you feel even worse! But only 2 more days!!! And if I feel better in the end, what was 10 days???</p>
<p dir="ltr">Day 9: I think yesterday wore me out a bit. Should I ever do this again, I think I'll refrain from going to the thrift store while cleansing, as it wears me out at my best. Got all 8 glasses down and made an early night of it.</p>
<p dir="ltr">Day 10: Yay!!!! I made it to Day 10. It's not as exciting as it may seem because it'll still be 2 days before I eat but I'm glad to have made it. At this point I am hating the Master Cleanse and swear I'll never do it again! If I was single, piece if cake. Being a mom of 4 kids who are always home, it's hard!!! My husband and oldest daughter have been great though, helping with dinners and clean up. I only cooked once and that was when I had company. Had lots of energy today, spent most the day outside detailing the car so I had to remind myself to go in and drink lemonade. Drink my 8 glasses though. </p>
<p dir="ltr">Day 11: OJ day. Today is fresh squeezed oj all day. Wore myself out yesterday and spent most of today in bed. Drank all my oj and am looking forward to broth tomorrow!!!</p>
<p dir="ltr">Day 12: Got up and made a fresh batch of broth this morning. Yum!!! By late afternoon I was able to add in a few veggies. Vegetable soup never tasted so good. You'd think after 11 days of liquid, my body would have a hard time readjusting but it's done great, everything is working just like it should. It'll be veggies for the next few days, no meat or dairy for 5 days and I plan to limit my meat intake anyway.<br></p>
<p dir="ltr">I talked with the iridologist on Monday (Day 13) and told her I hated it and I will never do it again!!! I never felt hungry and my body did not feel deprived or undernourished but I did lose 8 pounds and I don't think cayenne works well in my body. I don't think someone underweight should do it (I personally wouldn't have minded losing 20 pounds!). My primary reason for hating it was that I felt isolated from my family. She requested we talk Wednesday, at which time I would send her a new picture of my eyes and we would compare and go from there. She was impressed by the progress, as was I, as it was plain to see that my eyes were much bluer, much of the white, indicating acidity, and yellow, phlegm, being gone. She said I am going to have to do another Master Cleanse in 4 months. So, we'll see in 4 months how I am feeling about it. If I do it again, I will nix the cayenne and use ginger, which is also supposed to help dry up phlegm. For now, I will do a liver flush at the end of the month and she has suggested 4 different supplements (which she does not sell or benefit from me buying in any way) for various issues, such as my high strung nervous system, cholesterol and hormones. I have taken it upon myself to change my diet and am now trying the Blood Type Diet after the Paleo diet has proven to be a complete failure for me. So, we shall see what the next 3 months hold and I'll continue to update on my Instagram Food & Health account.</p><p dir="ltr"><br></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.googleusercontent.com/-5s2Gi-0zBu0/VaWHfF5MfyI/AAAAAAAAOcs/_3Q6hY4tPd4/s1600/IMG_20150624_084620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.googleusercontent.com/-5s2Gi-0zBu0/VaWHfF5MfyI/AAAAAAAAOcs/_3Q6hY4tPd4/s640/IMG_20150624_084620.jpg"> </a> </div>EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-40786448126970345712015-04-16T10:07:00.000-04:002015-08-01T09:55:38.476-04:00Yuca Paleo Pizza Crust with Vegan Pesto (Gluten, Grain, Yeast, Dairy Free, Vegan) With BTD Type A Variation<div dir="ltr">
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<a href="http://4.bp.blogspot.com/-8hH6Yj3XhUM/VS-69qHHO3I/AAAAAAAAIJ8/Tmvl8Dh6wLE/s1600/20150414_191559.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-8hH6Yj3XhUM/VS-69qHHO3I/AAAAAAAAIJ8/Tmvl8Dh6wLE/s1600/20150414_191559.jpg" width="320" /></a></div>
<u>Going</u> Paleo, easy. Giving up pizza, HARD! How I <u>loved</u> that ooey, gooey stretchy mozzarella on that crisp on the outside, chewy on the inside crust. Well, folks, this is not that pizza. This crust, however, is nutritious since it's made from a vegetable and satisfies my family's pizza cravings, even without cheese! And in my opinion, anything has got to be better than cauliflower crust! If you're desperate for cheese, try this <a href="http://www.onegreenplanet.org/vegan-recipe/how-to-make-fresh-vegan-moxarella-cheese/" target="_blank">vegan moxarella </a>recipe. I've also included the pesto recipe I used.</div>
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Pesto:</div>
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1 C fresh basil<br />
4 C fresh spinach<br />
1/2 C walnuts<br />
2 fresh garlic cloves<br />
1/4 C dried basil<br />
1/2 C Extra Virgin Olive Oil<br />
2 T nutritional yeast (optional)<br />
Salt to taste</div>
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Directions:</div>
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This is my poor man's pesto. I didn't have a lot of fresh basil or any pine nuts so I used what I had on hand. If you have an abundance of fresh basil, skip the dried and add more fresh. Add all ingredients, except oil, to your food processor and pulse 4 or 5 times. Turn processor on low and drizzle in oil. Continue to process to desired consistency. Adjust oil as needed. If this is too oily for you, add more spinach.</div>
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Crust:</div>
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3 C yuca** (cut and boiled until fork tender, about 20 minutes)<br />
1/4 C EVOO<br />
1/2 t sea salt<br />
1/2 t garlic powder (or 1 clove fresh)<br />
1 T Italian seasoning<br />
1 C tapioca starch (for flouring your cutting board)<br />
2 T coconut flour (or cornmeal) for flouring pizza peel<br />
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For BTD: Use this recipe for crust: <a href="http://agirlworthsaving.net/2013/01/paleo-pizza-crust.html" target="_blank">Thin Crispy Paleo Pizza Crust</a> </div>
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Directions:</div>
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Preheat oven to 500 degrees. Place boiled and drained yuca into your food processor along with the olive oil and spices. Process until it forms a dough ball. This doesn't take long. Remove dough from the food processor and allow to cool. Lightly flour your cutting board and flop your cooled dough down onto the cutting board. I divide my dough into however many pizzas I'm making. Smaller, personal size pizzas are easier to work work. Sprinkle your pizza peel with a <u>little</u> coconut flour. Roll your dough ball out, using tapioca as needed to prevent sticking. <br />
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I slide my dough scraper under each side then gently lift and place on the peel. I have a pizza stone and I slide my crust right onto my stone and cook for about 5 minutes. If you don't have a stone, lightly oil a cookie sheet and bake your dough on that. You can also precook these in a cast iron skillet on the stove top, then top and bake in the oven. If you are making several, as in you have 6 people in your family, I would suggest stove top as it is quicker. </div>
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<a href="http://1.bp.blogspot.com/-laUOh3l6LVg/VS-6o-vXrxI/AAAAAAAAIJg/NVSThJZtMnw/s1600/20150414_183357.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-laUOh3l6LVg/VS-6o-vXrxI/AAAAAAAAIJg/NVSThJZtMnw/s1600/20150414_183357.jpg" width="200" /></a>Now that your crust has precooked, top it and quickly get it back into the oven. If you let it sit too long, it will be difficult to move. I top mine with either a vegan pesto or Whole 30 compliant pasta sauce and your choice of meat (if you desire) and veggies. The pizza pictured was topped with vegan pesto, fresh, sliced tomatoes, calamata olives, onions and artichokes. If you eat it, a little fresh goat cheese would not be remiss here. Place back in the oven and bake for an additional 5+ minutes. Watch it and don't let it burn. Slice and enjoy!</div>
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**You can find yuca in most grocery store produce sections but a friend recently told me about the frozen ethnic section where you can find frozen yuca and plantains! I never knew. If you buy it fresh, it goes bad pretty quickly, characterized by black streaks running through the white flesh and a terrible odor. So, either plan to use within a day or 2, or buy frozen.</div>
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I have to give credit to my friend, Chef Gina, over at <a href="http://www.foodhighs.com/">food highs</a> for introducing me to yuca. The egg rolls were fantastic but my entire family looked at me and said, "I wonder how this would taste as pizza dough???"<br />
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This also makes an awesome flat bread. Cook as instructed above in a cast iron skillet, until golden on each side. The sandwich below was made with leftover dough from the pizza pictured on the top.</div>
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Click here for printable version: <a href="https://sites.google.com/site/earthmamagfprintablerecipes/paleo-pizza-crust-with-vegan-pesto" target="_blank">Paleo Pizza Crust with Vegan Pesto</a><br />
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<a href="https://sites.google.com/site/earthmamagfprintablerecipes/paleo-pizza-crust-with-vegan-pesto" target="_blank"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-n0KLUGOuLo0/VS-6o0vLnLI/AAAAAAAAIJk/VTiChaPy3G4/s1600/20150307_200250.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-n0KLUGOuLo0/VS-6o0vLnLI/AAAAAAAAIJk/VTiChaPy3G4/s1600/20150307_200250.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yuca Crust with Tomato Sauce, Moxarella Cheese, Meat & Veggies</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Pz-SOLzfDow/VS-9qFTPtmI/AAAAAAAAIKM/U2qu0L0XO08/s1600/20150415_124755.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="http://4.bp.blogspot.com/-Pz-SOLzfDow/VS-9qFTPtmI/AAAAAAAAIKM/U2qu0L0XO08/s1600/20150415_124755.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yuca Flat Bread with Pesto, Spinach and Avocado</td></tr>
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EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com2tag:blogger.com,1999:blog-8257301232876543548.post-89940366849817836992014-10-28T19:00:00.000-04:002014-10-28T19:00:28.513-04:00Essentials for Your Natural Medicine Cabinet<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xIPSUn9xYMU/VFAe78U-33I/AAAAAAAAChA/fBeYweeQU6M/s1600/20141028_184742_Bob_Vignette_Rustic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-xIPSUn9xYMU/VFAe78U-33I/AAAAAAAAChA/fBeYweeQU6M/s1600/20141028_184742_Bob_Vignette_Rustic.jpg" height="240" width="320" /></a></div>
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As cold and flu season approaches, it's time to make sure our medicine cabinets are stocked and ready. There is nothing worse than someone coming down with something and not having what you need on hand. Here are my go-to remedies for whatever ails ya! <br />
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Colds and Flu<br />
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Morningstar Minerals Vitality Boost<br />
Alacer Emergen C<br />
Traditional Medicinals Gypsy Cold Care<br />
Elderberry Syrup (recipe on this site)<br />
Grapefruit Seed Extract<br />
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Chest Congestion (in addition to above)<br />
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Boericke & Tafel Cough Syrup (Nighttime is awesome)<br />
Enzymatic Therapy Air Power<br />
Traditional Medicinals Herba Tussin<br />
Vapor Rub (I make my own)<br />
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Stomach Bugs<br />
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Colloidal Silver<br />
Powdered Ginger<br />
Slippery Elm (powder or capsules)<br />
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At the first sign of any illness, we start taking Vitamin C, Minerals, GSE and elderberry syrup (if available). We add in other things as needed. Sometimes less is best and other times you have to break out the big guns! You just have to figure out what works for you and what you're comfortable with.<br />
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We've found the minerals don't do well on an upset stomach, except in very small doses. Best to ease any nausea with silver and ginger first. The dosing for silver is 1 tsp every 15 minutes for the first hour and then 1 tsp/hour until symptoms resolve.<br />
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I've found the best prices for most things at Iherb.com. Use code CAN094 to receive $10 off your first order. <br />
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<br />EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-34705957569337612062013-11-16T18:35:00.002-05:002013-11-16T18:42:38.005-05:00My secret weapon against colds and flu!<span style="font-family: inherit;"><span style="font-size: small;">This post could actually be a 3 parter because my secret weapon is comprised of 3 parts. However, who knows how long it would take to get it posted if I had to do 3 separate posts so I will try to consolidate and fit it all in because I really want to get this out there before cold and flu season gets into full swing. </span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><a href="http://1.bp.blogspot.com/-jq4lfkUxv2k/Uof9kN5IwzI/AAAAAAAAAmU/3tuiMaDcxTA/s1600/water+kefir.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="http://1.bp.blogspot.com/-jq4lfkUxv2k/Uof9kN5IwzI/AAAAAAAAAmU/3tuiMaDcxTA/s200/water+kefir.jpg" width="200" /></a>This is a long story, be forewarned but I will try to shorten it as much as possible. First, I started drinking water kefir a couple years ago. Great source of probiotics, vitamins and minerals. Easy for homeschooling mom of 4 to keep up with (unlike kombucha and milk kefir). Makes great lemonade and is ingredient # 1 in my secret weapon. I purchased my water kefir grains from <a href="http://www.culturesforhealth.com/water-kefir-starter-kit.html">www.culturesforhealth.com</a>. You can also find information about water kefir there. On a side note, I put something in my buggy (I have an account) and left it and they sent me an email for 10% off to come back and checkout with what was in my buggy. Just so's you know. So, # 1, water kefir.</span></span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><a href="http://3.bp.blogspot.com/-gKD7zsAByCM/Uof8UNh1b1I/AAAAAAAAAmE/GxJnNezpN8g/s1600/elderberry+syrup.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="179" src="http://3.bp.blogspot.com/-gKD7zsAByCM/Uof8UNh1b1I/AAAAAAAAAmE/GxJnNezpN8g/s200/elderberry+syrup.jpg" width="200" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;">This is someone else's awesome picture.</span></span></td></tr>
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<span style="font-family: inherit;"><span style="font-size: small;">Next, I make my own elderberry syrup but you could also purchase some already made. It won't be as good. I use raw, local honey in mine and add the honey after the syrup has cooled so that nothing beneficial in the honey gets killed. I'll post my recipe for that also, later, hopefully. If you need it before I post it, just post a comment reminding me to post it. So, # 2, elderberry syrup.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><a href="http://4.bp.blogspot.com/-oj1XesHxgfc/Uof9nalVsBI/AAAAAAAAAmc/m8Obai6G2w4/s1600/minerals.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-oj1XesHxgfc/Uof9nalVsBI/AAAAAAAAAmc/m8Obai6G2w4/s200/minerals.jpg" width="200" /></a>Lastly, once when I was sick, I remembered a friend talking about how she had used fulvic acid and it was like a natural antibiotic. I had some <a href="http://www.iherb.com/Morningstar-Minerals-Vitality-Boost-HA-Mineral-Supplement-32-fl-oz-946-ml/16746#p=1&oos=1&disc=0&lc=en-US&w=morningstar&rc=14&sr=null&ic=10">minerals</a> which are derived from fulvic acid on hand, so I began taking them at the rate recommended when you need a little extra and got better within a day after having been battling the illness for 10 days with no improvement. I became a believer and have since had success using it when I feel like I'm going to get sick and also giving it to the kids either before they get sick (they usually don't) or after. It really shortens the length and severity of the illness. So, # 3, Morninstar Minerals Vitality Boost.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">Having had such success with each of these ingredients individually, I decided to combine them into one powerful, cold and flu-fighting combination. You might just call this the super hero of natural remedies. Really, it is that good. </span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">I mix about 1/2 cup to a cup of water kefir with 1 tablespoon of elderberry syrup and 1 capful (about 2 oz) of minerals and drink it down. In addition to this, I also mix up a regular jug of my water kefir (about 2 cups water kefir, 2 cups water, juice of 1 lime and stevia to taste) and add about a tablespoon or 2 of elderberry syrup to that and drink on it throughout the day. I might make up 2 of those over the course of the day. Sometimes, I do, sometimes I don't. Depends on what's happening that day. I take the secret weapon at least twice a day, but preferably 3 times.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">My theory on this is that the water kefir helps open up your cells and makes it easier for the minerals and vitamins in the others to be absorbed. Just my thoughts, no scientific data to back it up! </span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">Now, if you also have a cough or some kind of lung congestion, I also recommend these products, <a href="http://www.iherb.com/Enzymatic-Therapy-Air-Power-Respiratory-100-Tablets/2103#p=1&oos=1&disc=0&lc=en-US&w=air%20power&rc=346&sr=null&ic=1">Air Power</a> and <a href="http://www.iherb.com/Ridge-Crest-Herbals-ClearLungs-Extra-Strength-120-Veggie-Caps/12113#p=1&oos=1&disc=0&lc=en-US&w=clear%20lungs&rc=219&sr=null&ic=10">Clear Lungs</a>. Both have worked wonders for us. They recommend taking them every 4 hours so we alternate, taking one at 8am, for example, then the other at 10am, then back to the first one at it's next scheduled dosage of 12pm. For little ones who can't swallow pills (or adults with one of those coughs that keep you up nights), I recommend any of the<span style="font-weight: normal;"> <a href="http://www.iherb.com/Boericke-Tafel-Nighttime-Cough-Bronchial-Syrup-8-fl-oz/3267">Boericke & Tafel cough syrups</a>, just remember no zinc with a fever. The nighttime one is a blessing! </span></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-weight: normal;">As I've said before, I am not a doctor, not even an herbalist or doctor of natural medicine. Just a mom, who devours info on natural medicine like I devour chocolate, experimenting on my family and finding what works best for us. What works for us, might not work for you. There are things my own mother uses that do nothing for me and vice versa. Do your own research. Don't be afraid to try things and don't be afraid to scratch things when they don't work, even if they worked for someone else. </span></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-weight: normal;">I have found the best prices on Iherb. If you happen to order from there, use my code</span><span style="font-weight: normal;"><span class="B" id="lblCouponID"> CAN094</span> to get $10 off your first order, plus, I think I will get some kind of reward! </span></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-weight: normal;">Here's hoping you and your family have a healthy cold and flu season! </span></span></span><br />
<br />EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com1tag:blogger.com,1999:blog-8257301232876543548.post-35147034254674076802013-07-18T13:06:00.000-04:002013-07-18T13:06:09.004-04:00A year without Dad...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7ThlnpMHvVA/UegYiLoju5I/AAAAAAAAAgo/B0mc-yiXSpQ/s1600/Dave+&+Candy+2-1-75+Revised.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://2.bp.blogspot.com/-7ThlnpMHvVA/UegYiLoju5I/AAAAAAAAAgo/B0mc-yiXSpQ/s200/Dave+&+Candy+2-1-75+Revised.jpg" width="183" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Dad and Me</td></tr>
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One year ago today, I lost my dad. He was killed tragically in a freak car accident. He was 60 years old and healthy as an ox. It was the first time in my life that I had lost someone in such a shocking, unexpected way. My grandmother had died 3 years before from cancer and I was actually there when she died, but she was sick before and we had time to adjust to the fact that she wasn't going to make it. There was no warning, no preparation with dad. He was here one minute and gone the next.<br />
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My dad was often described as being bigger than life. Over 1,000 people tied in by phone or attended his funeral and he had impacted every single one of their lives. He was generous and kind. He was the king of the catch phrase and he had a nickname for everyone, at least if he liked you. He always brought me fruit in the summer, his favorite being strawberries for strawberry shortcake. In the winter, it was pilau (pronounced per-low), a rice dish with chicken, sausage and bacon. He loved it with soy sauce. <br />
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Have you ever heard that song by Tracy Lawrence called "Find Out Who Your Friends Are"? <a href="http://www.youtube.com/watch?v=_jyafQe_2Do" target="_blank">(video)</a><br />
That song describes my dad to a tee! I can't begin to tell you the number of times he jumped in his truck to go rescue someone on the side of the road or to help someone get into their car after locking their keys inside. He was the guy to call because people knew that he would not hesitate to help out. He also volunteered much time in helping people learn about the Bible and on building projects like the Orangeburg Assembly Hall. He was the Food Overseer and was known far and wide for the fun and laughter he brought to anything he was involved in.<br />
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<tr><td class="tr-caption" style="text-align: center;">Papaw and his favorite grandson</td></tr>
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I miss my dad. I firmly believe in the Bible's promise that the dead will live again, right here on this earth, and that death will be no more. (John 5:28,29; Revelation 21:3,4) I do. That's what keeps me going. But it still hurts. I still think about all that he is missing now. 9 grandkids, 6 of which he saw almost daily, are growing a little each day and he is missing it. His "favorite", as in only, grandson grew 6 inches in the past year. He's starting to become a man and Papaw is missing it! He would be so proud of all of them. <br />
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There were so many times in the past year when I wished I could have just one minute with my dad. Or a DeLorean. Wasn't that what the car in "Back to the Future" was called? If I could just go back and tell him not to take that road. If only someone had distracted him for 5 minutes or not distracted him. Any little variance in the events of that day and my dad would be here. It is truly as the Bible says, "Time and unforeseen occurrence befall us all." (Ecclesiastes 9:11) We definitely did not foresee this happening. Quite frankly, on the road is the last way I would have envisioned losing my dad. He was a professional driver. He had even driven straight through to California from the east coast at one point. He'd been hauling trailers since he was a teenager working on the carnival. That he would die in a car accident, unfathomable. Yet, it happened and we can't go back, we can't have a minute and we can't change anything that happened that day. <br />
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I have lived in a bubble the past year. I did okay at first. I think the shock kind of envelops and protects you for a while. Then I just lost interest in life. Not in living, I wasn't suicidal or anything. I just didn't care whether I was part of my life or not. It was easier to bury my head in a book and read about other people's lives than to live my own. I guess that is a form of depression. I wasn't sad or crying all the time. I just didn't have any motivation to do anything. Couple this with serious health problems and it just leads to a lot of time in bed and a messy house! My husband was quite patient through it all though he had his moments. My kids were really a big help, more than they know. And my mom, she has been the glue that has held us all together. She, who lost her husband of 39 years. I know she's had it worst of all but she keeps moving forward, keeps busy and keeps focused on the Bible's hope for the future.<br />
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Anyways, I'm back. We had our district convention this past weekend. It was another milestone in a year of milestones. First convention without dad with the 1 year anniversary of his death just 4 days later. The convention was so upbuilding though and the drama Friday was our life this past year. It really helped me to refocus and I came back feeling like a weight I didn't even know I'd been carrying had been lifted off my shoulders.<br />
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One year. It took me a whole year to get here. I'm sure to have days now and again but I feel like I've turned a corner. With the continued support of my family and lots of prayer, things will only continue to get better. We'll be giving Dad/Papaw hugs and kisses before we know it! We'll look back at these dark days and be happy that we made it through to enjoy the wonderful blessings Jehovah had in store for us!<br />
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If you would like to learn more about the Bible's hope for the dead, click here: <a href="http://www.jw.org/en/publications/magazines/g200809/death-is-it-the-end/" target="_blank">www.jw.org</a><br />
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<br />EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com7tag:blogger.com,1999:blog-8257301232876543548.post-83634800122574990022012-01-13T08:33:00.002-05:002012-01-13T20:00:42.237-05:00Saying goodbye to an old friend<a href="http://2.bp.blogspot.com/-pyB_4S2subQ/TxAwulWRWhI/AAAAAAAAAao/-NnXNh_MCls/s1600/102009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-pyB_4S2subQ/TxAwulWRWhI/AAAAAAAAAao/-NnXNh_MCls/s320/102009.JPG" width="212" /></a>See that cute little guy right there? That little guy is, well, was, Buddy. Buddy came to us back in 2002. It's actually kind of a funny story. My neighbor found him running around in the middle of a busy street. He stopped, picked him up and brought him home. Problem was, my neigbor had 2 female dogs and the little guy he brought home wasn't fixed. So everyday, looking out my office window (I worked from home), I would see the little Yorkie just sitting in the backyard. I began to feel sorry for the little guy and one day, after my neighbor had left for work, I snuck over and got him and brought him back to my house. I gave him a bath (he was pretty stinky) and observed how he interacted with the kids. We called him "Little Buddy". Then in the afternoon, before my neighbor returned home, I would sneak back over and put him back. This went on for some time but then the little guy began sitting at the fence, staring straight into my office window, barking for me to come get him...EVERY night. They would call him to come in and he would pretend he didn't hear them. I knew my gig was about to be up, so I got up my nerve and went to call on the neighbors. I told them that the kids loved him and that we would be happy to give him a home. They happily gave him into our care and that is where he stayed until this past August. I asked what they were calling him and they said, "We were just calling him Buddy." So, Buddy it was. A couple winters ago (the winter of the big snow), we started noticing that maybe Buddy was losing his mind a little. He would bark for us to come get him upstairs (he liked to be upstairs where it was quiet but had fallen coming down the stairs and refused to come down on his own now), we would let him out and then he would stand there on the front porch, sometimes for 10 minutes, like he couldn't remember why he wanted to go out. It was when he started going to the bathroom in the house that we knew it was time. He had NEVER pottied in the house and you could just tell that it really bothered him when it happened (we didn't fuss at him because we knew he couldn't help it). So, I set a date and I did it. He was 13 years old (actually the vet estimated his age as 3-5 when we got him so he was 12-14, we always just went with the middle). It was a rainy, miserable day, but all the better to hide my tears, right? We went to the vet's office and then we brought him home in his little bed and buried him in the woods behind our house. I still see him sometimes (no, I don't believe in ghosts, just my mind seeing what it's used to seeing). I'll turn the corner of our driveway and think I see his little self trucking it down the road. I still hesitate before I put the recliner down, because we accidentally shut him in it once. It's hard. These little lives become a part of ours and even though you know it's for the best and that they can't live forever, you just don't want to say goodbye.<br />
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<a href="http://3.bp.blogspot.com/-07CNyPxNPZk/TxAwvLSEtoI/AAAAAAAAAaw/2xiFIfgjJsM/s1600/brunswick+campground+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-07CNyPxNPZk/TxAwvLSEtoI/AAAAAAAAAaw/2xiFIfgjJsM/s320/brunswick+campground+4.jpg" width="320" /></a>Wednesday, my mom had had to take Kaylee in for the same reason. Kaylee was my grandmother's dog. My grandmother passed away 2 years ago this past July. My mom and I promised my grandmother that we would take good care of Kaylee. She began having some bathroom issues months ago but we just chalked it up to stress, because my mom leaves on weekends to work on a volunteer building project, and my sister was keeping her. But recently, she started getting that look in her eye, like she didn't know where she was or what was going on. Sometimes, she wouldn't respond to her name. Wednesday, she lay in her bed unresponsive, after having just gone to the bathroom in her bed. So, it was time. It wasn't fair to keep her around just because she was the last living memory of Grandma. So Mom took her in, and now she lays in the woods next to Buddy. She was 13 years old. <br />
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We are so thankful for the joy they brought to our lives, the silly things they did to make us laugh, the times they lay beside us and licked our tears and the companionship they gave so willingly when we needed it most. We will miss them but they will live on in our memories and the pictures and stories we tell.EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com1tag:blogger.com,1999:blog-8257301232876543548.post-59288772124487296912011-11-01T22:23:00.003-04:002012-01-05T00:39:47.972-05:00Natural remedy for diarrhea or constipation (the 2 for 1 remedy)Recently, one of my kids (the goat kind) had a bout of diarrhea (he got into the chicken food). There was no bloating, so no baking soda this time. I called my goat mentor and she suggested Pepto and advised me to look at Fiasco Farm's website for the dosage. While browsing there, I read that she uses slippery elm instead of Pepto. I had some on hand and decided to give it a try. Sure enough, it cleared up after 1 dose! I've since used it on my human kids for diarrhea and constipation and it works great for either condition.<br />
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<a href="http://2.bp.blogspot.com/-r1DA0dIm6ok/TwU3Lz76jbI/AAAAAAAAAag/bgth_JXuPFg/s1600/slippery+elm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-r1DA0dIm6ok/TwU3Lz76jbI/AAAAAAAAAag/bgth_JXuPFg/s200/slippery+elm.jpg" width="200" /></a>I mixed up a little with some water and shot it in his mouth like a dewormer. I mixed about 1 tablespoon with enough water to make it liquid enough to be drawn up in the syringe and then gave him about 4 syringe fulls. I did this twice, about 4 hours apart. With the children, I mixed up a tablespoon or so with some banana and just made them eat it (I tried this with the goat but he wouldn't even think about eating it!). They all agreed it wasn't the worst thing they had ever put in their mouths before but they didn't LOVE it. <br />
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I would definitely advise looking at the Fiasco Farm site (<a href="http://fiascofarm.com/goats/medications-2.htm">http://fiascofarm.com/goats/medications-2.htm</a>) and get some slippery elm. I purchased the powder from Herbalcom.com but you could just as easily buy it in pill form and empty the capsules.EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com0tag:blogger.com,1999:blog-8257301232876543548.post-3759203686707046922011-06-19T15:08:00.001-04:002011-06-19T15:09:37.781-04:00Fun in the Sun with Green Tea<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-S2NZNuryYp4/Tf5DkKB_OkI/AAAAAAAAAU8/43Uab0RUG-Y/s1600/green+tea.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="272" src="http://4.bp.blogspot.com/-S2NZNuryYp4/Tf5DkKB_OkI/AAAAAAAAAU8/43Uab0RUG-Y/s320/green+tea.jpg" width="320" /></a></div>Last year my children spent extensive amounts of time in the pool. We put it up in June and it was used just about every day through September. The pool is a summer life saver. What amazed me last summer, though, was that they would often get out the door without sunscreen and yet they were not getting burned. (I know this sounds very lackadaisical, but I have always been very vigilant about sunscreen due to having been burned as a child. My kids can count on one hand the number of times they've been even pink. At least they could before this summer! I was less vigilant because they weren't getting burned.) I couldn't understand it. I knew that the reason for this had to be something they were eating or drinking, but I never really gave it more thought than that. Fast forward to this year...same kids, same pool, same summer sun but this year, those little munchkins were coming in sun-kissed and pink. I was flabbergasted. I racked my brain but I just couldn't think of what we were doing differently. Then one day, I read something and it hit me, green tea. We have been big green tea drinkers for some time but lately I haven't felt like making the kind you brew (which is what the rest of the family drinks) so I've just been drinking my powdered green tea. Also of interest is the fact that in the last 2 months, we've been hit with 2 separate illnesses (after a long spell with no illness, which is no small feat with 6 kids, 4 of which are mine, around here) neither of which effected me like it did the rest of the family. Again, green tea is the only difference. So, I decided to delve a little further into the whole green tea vs. UV rays subject and here's what I found.<br />
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Per the website, <a href="http://www.freewebs.com/herbal_remedies/sunburn.html">www.freewebs.com/herbal_remedies/sunburn.html</a>, "Preliminary studies suggest that certain green tea polyphenols may help prevent skin cancer if they are applied directly to the skin," says Steven Bratman, M.D., an integrative physician and author of The Natural Pharmacist (Prima, 2000). "In addition, there is some evidence that green tea constituents might help protect the skin from sun damage and sunburn," he adds. In a recent study, six volunteers received applications of green tea extract on their skin prior to being exposed to UV radiation, which would normally produce redness. Those who received the highest concentration of green tea extract (10%) were almost completely protected from burning. Even a low-dose solution (2.5%) provided significant protection. Drinking green tea by the cup is also a good idea. It contains a powerful antioxidant known as epigallocatechin gallate (EGCG). Researchers at Rutgers University, Piscataway, N.J., tested green tea both topically and orally on mice. They concluded that drinking green tea for two weeks before and during UV exposure diminished both sunburn and skin cancers. The stronger the tea and the more the mice drank, the less severe their sunburns.<br />
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Our experience certainly substantiates this research. We were conducting our own little field test without even realizing it. We normally endeavor to drink 5-6 cups of green tea a day. We drink it cold, sweetened with a little honey and/or stevia. I also use the green tea powder, which I buy from <a href="http://herbalcom.com/">herbalcom.com</a>, to make sure I'm getting as much as I need for all the health benefits. You can google "benefits of green tea" and you'll be surprised at all the things green tea is good for. One website listed 15 different things. I know I have seen a substantial difference in my metabolism while drinking green tea, increased immunity, and, of course, sun protection. <br />
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Also, a note on sunscreen, the one I use is from Dr. Ben Kim. Every ingredient in it is good for you, unlike the ones you'll find at the local Superstore, and it even has green tea in it. Unfortunately, the shipping charges on his site are outrageous so unless I can find other like-minded individuals who want to go in on an order and split the shipping, I may have to find another alternative. Dr. Kim has many informative articles on his website, and he outlines the dangers of commercial sunscreens and natural measures you can take to protect your skin. Check out his website for great recipes (he's Korean) and helpful articles. The sunscreen can be found here:<br />
(<a href="http://www.drbenkim.com/sunshop/index.php?l=product_detail&p=96">www.drbenkim.com/sunshop/index.php?l=product_detail&p=96</a>)<br />
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As for green tea, drink up and enjoy all the benefits it has to offer.EarthMamahttp://www.blogger.com/profile/05343215705631981248noreply@blogger.com2