Homemade Superfood

This taste awesome and it is so easy to make.  Easier if you have a Vitamix so not real sure how it will mix in any other type of mixer but it doesn't hurt to try!  We seem to be on the run ALL the time and I really hate stopping for a snack in order to tie us over until we get home so this is GREAT for on the go.  Just grab some spoons and go.  A good size spoonful usually does the trick until we can make it home for REAL food!

I take each of the following in these amounts:

1 Cup peanuts

1 Cup cashews

1 Cup sunflower seeds

About 1/8 cup chia seeds.  

A couple TB of whole flax seeds

1 large spoonful each of coconut oil and honey

First put nuts in jar then add the other ingredients on top and blend on high using a tapper to keep tapping it down towards the blades.  It usually takes about a minute.  

Place in a jar and enjoy!  NOTE: You can add whatever you want if these ingredients don't work for you!  Whatever seeds, fats, or sweetener you prefer!  Anything goes!  I use it in the same way any nut butter is used.  Smoothies, sandwiches, cookies, etc.  

LOVE this protein smoothie!

One cup "milk" (whatever your favorite - hemp, cow, oat, 7 grain, coconut...)

5 T Whey

1 tsp Maca Powder

Fruit, whatever you choose.  My favorite which is pictured had frozen strawberries and 1 organic banana.  I prefer fresh strawberries but I used them this morning so I had to resort to my frozen. Whirl in blender and enjoy!

Just know that this particular brand of whey tastes very good.  It doesn't have a grainy texture to it, funny taste, or any of the negatives that pure whey can have.  I purchase it HERE!  I highly recommend it if you want a delicious and "so good for you" pure and natural whey powder.

If you love yams!

Then you must try this ice cream/pudding dessert.  Whatever you call it it is delicious and so good for you.  When we were at the Whole Foods in Denver earlier this month a company out of Boulder was sharing samples of their new recipe.  Sweet potato ice cream.  Sorry, I didn't catch the name or brand of it but it was excellent so I was determined to try it when I got back to Wisconsin.  I don't remember the exact taste of the one in CO but nevertheless this was still delicious.

I took 3 organic yams and baked them as usual.  I put them in the fridge for a day or so to get plenty cooled.  I then peeled them, mashed them, and added the rest of the ingredients I thought up.

3 yams

1 cup maple syrup

1 1/2 to 2 cups chopped pecans (more or less)

2 T. organic vanilla

2 cups cream 

Mix well and eat this way or freeze.  We did both.  We ate some and the rest we froze.  It was a really good hit with my family!  You should try it.

Do you have a favorite cookbook?

Or rather, a favorite cookbook of necessity? One that stands the test of time, gets used over and over, and needs to get replaced several times! Four times to be exact. I bought my first copy probably 20 years ago. This one shown is the fourth, and it is showing the wear! I love it! Anyone else have a favorite, or a necessary favorite? I'd love to hear about it!

Buttermilk, Yoghurt, Creme Fraiche, and Pizza

I'm trying to decide which of the 3 I prefer using in my kitchen. For sweets and delicate tasting dishes the creme fraiche can't be beat. For smoothies and soaking my whole grains in I have to go with the buttermilk and yoghurt! Either way, cultured raw milk products are so, so good for our bodies. I make all 3 products from our abundance of raw milk and the money saved, especially in the yoghurt department is so awesome. I made this half gallon of yoghurt for less $2.oo. That is way cheap compared to the store!

In order from left to right:yoghurt, buttermilk, creme fraiche, and pineapple, creme fraiche, and maple syrup "ice cream." The ice cream may be last, but oh man, is it ever delicious!

Homemade Yoghurt using Raw Milk

1/2 gallon milk heated to 110

pull out a 4 T. milk and mix with 2 T. plain yoghurt

add mixture to milk and add another 5 spoonfuls of plain yoghurt. P.our into very clean glass jar OR thermos and sit overnight in warm spot. I sit the jars of all three by our woodstove. (store bought milk can be used)

Buttermilk

One quart raw milk and 1 package starter (I get my starter here)

mix together well and sit in warm place overnight. (store bought milk can be used. Store bought buttermilk can be used as a culture as well. Add about 1/2 cup to a quart of milk and keep in warm place.)

Creme Fraiche

1 pint good quality cream

1 T. commerical or whole milk buttermilk, commercial creme fraiche, or some from previous batch. Mix both together and let sit from 12-24 hours or until thick.

Creme Fraiche (my favorite recipe and the one I use.)

3 Cups heavy, good quality cream

1 Cup organic sour cream

Mix together well and let sit in warm spot until thick. Usually 16 hours or so.

For the creme fraiche "ice cream" we mixed 2 cups creme fraiche, about 10 large chunks fresh pineapple, and 1/2 cup maple syrup. Mix well in blender and freeze.

Homemade whole wheat pizza using creme fraiche as sauce.

The night before prepare the crust by mixing together 3 Cups whole wheat, 1 stick softened butter, 1 cup yoghurt or buttermilk, and 2 teas. sea salt. Let sit in warm spot for 12-24 hours.

Sauce

2 cups creme fraiche

1/2 cup sundried tomato spread

2 T. crushed garlic sauteed in olive oil

1/2 cup feta cheese (only because I had it)

mix well and set aside.

Saute whatever veggies you like for only a short few minutes so as not to overcook them since they go in the oven for 10 minutes too. Just until they start to color. We used garlic, peppers, onions, mushrooms, and zucchini.

Prebake the crust for 20 minutes on 350. Let cool just a bit and spread on sauce, veggies, and your choice of cheese and bake another 10 minutes at 350!

Then enjoy! Complete the meal with your favorite drink!

So, so good for you, whole grain quick bread

It's kind of my own version. So not really an officially written recipe. I've been using Nourishing Traditions methods and recipes for so long now that I take a 'normal' recipe and adapt it to the NT methods. My latest is taking a muffin recipe, adding soaked oatmeal, and baking in bread pans for convenience.

Soak overnight 2 cups oatmeal, 2 C. water with one of the following:

4 T. lemon juice

4 T. whey

4 T. buttermilk, yogurt, or kefir

Stir together and let soak for 12-24 hours

Combine separately 3 C. whole grain flour in one of the following:

2 C. buttermilk, kefir, or yogurt

2 C. water with whey, lemon juice or vinegar

Stir and let sit with oatmeal 12-24 hours

When you are ready to bake take both mixtures above and stir together well.

3 eggs

1 teas. salt

3/4 C. honey

3 teas. baking soda

2 teas. vanilla

5 T. melted butter

Pour into bread pans and bake at 325 for 40-50 minutes or so. Or, you can use the batter for pancakes or waffles which we have done. I just can't imagine how good this is for you! When I grind my grains I use all sorts of things. Spelt, wheat, beans, rice, millet, corn, whatever I have and mix them all together and leave in refrigerator.

More on honey

Commercial honey quality is judged by these four factors:

1. mild flavor

2. clean aroma

3. absence of defects (bits of honeycomb, critter body parts, etc.)

4. light to clear color

Honey ranges in color from almost clear, to nearly white, to nearly black. Honey can have tints of yellow, amber, orange, green, and even blue. Honey is considered more valuable when its color is lighter and costs even more when it's almost colorless. The light-colored honey usually has a more delicate flavor and aroma. In fact, honey grading, and therefore its pricing structure, is based on its appearance relative to color and clarity.

Storing honey

For best storage capability, store pure, unprocessed honey. It does not normal support growth of bacteria and requires no refrigeration to prevent yeast and mold populations. Store all honey in containers with tight-fitting lids. And remember to rotate if you are storing large amounts. Date each container.

As long as honey is kept sealed in a cool, dry, and dark place, it has virtually no storage limitations, as proven by the ancients. Avoid storing honey in plastic buckets or pails near petroleum products, chemicals, or any other fume or odor producing product.

Pure, unprocessed comb honey: keeps best in covered containers in a cool, dark, and dry place. It is the purest form of honey and requires no preservatives. Pure honey usually becomes crystallized as it ages or if stored at cold temps. Creamed honey: may be stored at room temperature or in the refrigerator. Freezing or refrigeration will not harm creamed honey, but may speed its crystallization. This crystallization can be cured by warming. Diluted honey: when diluted with water or any other liquid, honey should be kept tightly covered in the refrigerator. As with other syrups, diluted honey may ferment or mold quickly if not kept cold. Usually the label on the honey container will indicate the best means of storage.

Honey is a natural food and is much better for you than sugar. Baked products stay fresher longer when honey is used. Honey absorbs and retains moisture, thus retarding the drying out and staleness associated with home-baked items.

Making the Best of Basics

A land flowing with milk and HONEY

The Old Testament mentions the Promised Land flowing with milk and honey-symbols of abundance. Honey was discovered in the Egyptian tombs unspoiled-even after being in storage for more than 2,000 years! Besides being used as food, it was used as medicine-more than half the remedies prescribed by Egyptian doctors contained honey. Ancient Egyptians, Greeks, and Romans spread honey on wounds to hasten their healing-so did the German field medical personnel during WWI. Even as late as 1070 in England, a surgeon announced he was using honey on open wounds after surgery-and had fewer bacterial infections than similar wounds treated with antibiotics. Honey proved to be an effective disinfectant; it hastened healing; and bacteria did not develop resistance to it, as often happens with antibiotics.~Making the Best of Basics. James Talmage Stevens

The lowdown on honey

Honey may be used, measure for measure, in place of sugar in the following preparations:

baked apples

baked ham

candied vegetables

cinnamon toast

custards

dressings for salads

glazes lemonade

pie fillings puddings

punch drinks

sweet & sour dishes

When baking with honey as a substitute in regular recipes, there are three steps you must take in order for it to work.

1. Use only 75% liquid honey for sugar-1/4 C. honey for each 1 C. sugar

2. Reduce the total liquid ingredients by 25%-eliminate 1/4 C. liquid for each C. of sugar replaced by honey.

3. Reduce oven heat approximately 25-35 degrees. Honey caramelizes, becoming darker and/or burning at a lower temperature than sugar.

Recipes for honey

Honey butter-1/2 C. butter and 1 C. honey. Blend well and store in refrigerator. For cinnamon butter add add 1 teas. cinnamon to the honey butter.

Honey chippers-1/2 C. butter

1/2 C. honey

1 egg

1 1/4 C. sifted butter

1/2 tsp. baking soda and salt

1 C. chocolate chips

1/2 C. chopped pecans.

Cream butter and honey together, add egg and beat well. Mix dry ingredients and add to creamed mixture. Stir in chocolate chips and pecans. Drop onto greased cookie sheet. Bake at 375 for 12-15 minutes. About 3 dozen

Honey butter cookies-2 C. butter

1 C. honey

2 eggs, separated

1 T. grated lemon peel

8 C. flour

1 1/4 tsp. baking powder

2 T. lemon juice

1 C. almonds, chopped

Mix all together except for egg white. Shape into balls and flatten. Brush with beaten egg whites and sprinkle with almonds. Bake at 350 for 10-15 minutes. About 7-8 dozen. Dough may need to be chilled before shaping.

Honey Custard~A favorite

2 eggs, 2 C. milk, 1/4 C. honey, and 1/8 teas. salt.

Beat eggs slightly and add milk, honey, and salt. Pour into molds and set in a pan of water. Bake at 350 for 30 minutes. About 24 oz.

Peanutty chompers-1 C. honey, 1 C. peanut butter, 1 1/2 C. nonfat dry milk

Add peanut butter to warm honey and mix well. Stir in dry milk. Form into small balls.

Honey crispies-a favorite

1/2 C. butter

2 T. milk

1 C. flour

3/4 C. honey

1/4 tsp. salt

1 C. coconut

1 teas. vanilla

2 C. rice Krispies cereal

Combine all ingredients except vanilla and cereal in saucepan. Cook over medium heat, stirring constantly until dough leaves sides of pan and froms a ball. Remove from heat and cool. Add vanilla and cereal. Shape into balls; roll in additional coconut. Store in fridge.

How much milk is too much?

You can never have too much!! I love feeding gallons and gallons of this wonder drink to my family. A minimum of 20 gallons a week goes into the little bodies in my house. We are so blessed to be able to get some of the best raw milk around and at a low cost of just 1.50 a gallon. (Another family we know here graciously gives away their extra milk so as not to have to dump it. I know these are blessings not to be taken for granted. We won't live here forever I'm sure and our milk is something we would really miss.) Go HERE to read on the many benefits of going raw.

Raw milk tonic

1 1/2 C. milk

1/4 C. cream

2 T. molasses (this too is really good for you)

2-4 egg yolks

Whirl together and enjoy warm or cold.~Nourishing Traditions

Homemade ice cream

smoothies-a great way to use the cream

Warm some milk up and add honey. It really does calm an overly active child.

Making butter is another benefit of raw cream. Using the deep yellowish cream from summer milking provides an extremely nourishing butter.

Egg nog is delicious too when you use half cream/half milk. And you don't have to wait until Christmas to enjoy it.

Add a few tablespoons of cream to your hot cereal. (and eggs if you have extra)

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Buttermilk is another favorite. Mostly used in smoothies and for soaking my whole grains.

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Whey is another benefit that comes from our milk. So easy to make. Go HERE for the benefits of using whey.

Whey

2 quarts raw milk

Place the milk in clean glass jar and allow it to stand at room temperature 1-4 days until it separates. Line a large strainer set over a bowl with a clean dish towel. Pour in the separated milk, cover and let stand at room temperature for several hours. The whey will run into the bowl and the milk solids will stay in the strainer. Tie up the towel with the milk solids inside, being careful not to squeeze. Tie this little sack to a spoon placed across the top of a container so that more whey can drip out. When the bad stops dripping, the cheese is ready. Store whey in a jar and cream cheese in a covered glass container.~Nourishing Traditions

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Kefir is another favorite. HERE is the recipe for it and some health benefits.

How about you? Have any favorite ways of using milk you'd like to share?

NOT a Chocolate Lover

But, this cup of hot chocolate just changed my mind. And for a plus, the ingredients are all natural and good for you. Even the whipping cream can't be beat. I have included the recipes under the picture.

5 T. unsweetened cocoa--(but I only used 4 to be on the safe side)

1/2 teas. cinnamon

1/8 teas. ground nutmeg

Pinch of salt

1/3 C. of honey

1/2 C. hot water

4 C. milk

1 teas. vanilla

Combine the cocoa, cinnamon, nutmeg, salt, and honey in saucepan and mix well. Stir in the hot water. Heat until it just begins to boil. Quickly turn down the heat so the mixture barely simmers for about 30 seconds. Add milk to the saucepan. Stir constantly over medium heat for 1-2 minutes just to heat it.

Stir in vanilla. Use a wire wisk to beat the got chocolate until is is frothy. Top with whipped cream and enjoy.

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Whipped Cream

1 C. Real Cream

couple T. maple syrup

1 teas. vanilla

Beat the cream until thick and add syrup and vanilla and mix well.