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Thursday, June 23, 2011

What's In Season: Summer

I love the old days.  The days when the family would be out on the farm taking from the land what they sowed into it.  During the summer, the whole family would be out at the garden picking fresh grapes from the vine, stopping from time to time to pop into their mouths a few bulging fresh grapes, after all, it's warm outside and there is nothing like a refreshing crisp grape in the mouth of the laborer!  How about down by the cherry trees and the peach trees.  The tops of the branches always had the best.  Poppa would take a long stick and shake the branch  while momma and the little ones would collect the fallen fruits.  Usually everything enjoyed by the family would be the seasons best.  Nowadays, we can take a walk, or shall I say drive, to the nearest grocery store and pick from a slew of colorful fruits and vegetables that are in season elsewhere in the world besides here in your own home region.  In order to achieve the bright colors of the out of season delicacies in your produce isle, grocers and huge industries have to spray wax and chemicals to preserve the "freshness" because the items have traveled for many days over sea and land to make it to your grocer in the appearance of "fresh".

How do we get around this?  Enjoy what is in season!  To me, prolonging self gratification tastes so much sweeter in the right season!  From sweet potatoes in the winter to juicy peaches in the summer, and an overall happier immune system to thank me for my patience : )  I believe that God intended for us to enjoy a vitamin packed orange in the peak of the cold winter days in order to help us fight off those "cold bugs" and "flu bugs" that are at our throats when the weather is damp and chilly.  Or how about the antioxidant rich slew of berries ready in the summer to fight off the sun's damage to our skin.  It's worth a thought!

At last, I hear you asking, no, screaming, "WHAT'S IN SEASON NOW?!"  I am glad you asked!  I looked it up for you and found a great website called Fruits & Veggies More Matters to lead us to the well anticipated answer to our question.  Here is a list compiled from the site:

And you thought eating in season would be boring ; )  Only more interesting!  See, "For maximum nutrition, we're better off eating closer to the source and relying on Mother Nature for seasonal produce to keep us in balance" ( Terry Walters, Clean Food).  While I believe God is in charge of keeping balance, I agree that balance is key and that eating in season means fresher, more nutrient dense foods, and more sustainable local economies. 

What do you think?!

Friday, June 17, 2011

Homemade Bagels... I Didn't Think It Was Possible!

 Bagels are so spongy and chewy,  I never thought I could make something so delicious at home!  Boy, was I wrong!


My Recipe Review:
The best part about this recipe is that you can use it as a base recipe!  Next time I will try making blueberry bagels or onion bagels (one of my favorites!).  This recipe was fairly easy.  It was a little time consuming with the kneading and the boiling and attention you have to pay to your bagel batch so they are perfect, but all in all, it was fairly easy with minimal ingredients.  Plus, the directions are very easy to follow with great pictures (which works wonders for me!).  Ingredients include:  Whole wheat flour, yeast, warm water, honey and sea salt.  I had every ingredient in my pantry which made for a great afternoon bake-a-thon!

Find the original recipe at  Heavenly Homemakers

Give it a try!  You won't be sorry!

Happy healthy cooking!

Wednesday, June 15, 2011

Frugal Decorating

Where does one start?!  I got this mural for free from the Starbucks I worked at for 10 + years, so I had it sitting around.  They were remodeling and throwing a bunch of this great stuff away so I was able to take it home.  I loved the colors so I knew I would use it for something in the house.  But when?
That when was today!  A few months ago I purchased the words, "love" and "faith" with intentions of hanging them on a wall, but I needed a backdrop for them so I chopped off the bottom portion of this mural to do just that.  

In order to hang them on the wall, I scuffed two little parts on the back so hot glue would stick.  This is where I hot glued twine to the back of each one and reinforced each side with a couple staples so they could be hung on the wall.


Then I took each word and did the same scuff on the front and hot glued the hanging parts from the back of the words onto the front of the mural piece.














This middle portion was a left over from the two pieces that I had imagined I needed.  It fit perfectly here.

On the love piece you might notice the blue.  I added the blue because it was very brown.  I love brown but the "faith" hanging has the lively blue so to bring it all together, I added the blue to the "love" hanging.








And here is the result!  The piece was made to compliment the two picture frames that say, "Let me do what I was meant to do..." , " I wanna take care of you."  Those were the lyrics to the song my husband and I danced to at our wedding.  The song is by Colin Raye, "Take Care Of You."  Truly the perfect song for us. 

Hopefully this has been a little inspiring for the frugal yous out there!  You can easily pick up an inexpensive piece of "art" at a thrift store or yard sale and use it to do the same thing.  Also, if you do not have the pre-made words like these, try painting them or stenciling them to the piece of "art" you picked up from the thrift store or the yard sale!

I love frugal!!!!  Happy decorating!

Wednesday, June 8, 2011

In Need Of A Little Inspiration Today

"Now we cannot...discover our failure to keep God's law except by trying our very hardest (and then failing).  Unless we really try, whatever we say there will always be at the back of our minds the idea that if we try harder next time we shall succeed in being completely good.  Thus, in one sense, the road back to God is a road of moral effort, of trying harder and harder.  But in another sense it is not trying that is ever going to bring us home.  All this trying leads up to the vital moment at which you turn to God and say, You must do this, I can't."
C.S. Lewis 

"Life is difficult." 
Scott Peck

God knows you and He promises that He will never leave you or forsake you.  He has ordained that moment to do something in you and through you.  In the heat, remember this.

Thank You my God.  Do what only You can do.  I surrender.

Tuesday, June 7, 2011

What's In Your Toothpaste?

Sodium fluoride, triclosan, water, hydrated silica, glycerin, sorbitol, PVM/MA copolymer, sodium lauryl sulfate, flavor, cellulose gum, sodium hydroxide, propylene glycol, carrageenan, sodium saccharin, titanium dioxide

This is a list of ingredients found in the toothpaste in my cupboard.  It tastes sweet and minty and because we are so used to it, our mouths feel and taste nice and clean after using it!  What a great invention right?!  Well, yes, and no... considering I can't even feel confident pronouncing at least a third of those ingredients.

(Information found primarily in Wikipedia [by searching and reading on every ingredient] and Toothpastes)

Fluoride found in toothpaste can be extremely toxic if swallowed in large amounts.  Ok... in large amounts...so as long as we are using the recommended amount, it's not toxic?


Triclosan has been reported to change into a possible human carcinogen when mixed with chlorine found in tap water... ok, so use it with bottled water or chlorine-free water.  Got it.

Solid sodium hydroxide or solutions of sodium hydroxide may cause chemical burns, permanent injury or scarring if it contacts unprotected human, or other animal, tissue. It may cause blindness if it contacts with the eye. Protective equipment such as rubber gloves, safety clothing and eye protection should always be used when handling the material or its solutions.
Dissolution of sodium hydroxide is highly exothermic (or a chemical change that causes excess heat), and the resulting heat may cause heat burns or ignite flammables. It also produces heat when reacted with acids. Sodium hydroxide is corrosive to some metals, e.g.aluminum, which produces flammable hydrogen gas on contact. Sodium hydroxide is also mildly corrosive to glass, which can cause damage to glazing or freezing of ground glass joints.  Alright, so just use a little? hum.

Carrageenan has been tested on rats, guinea pigs, and monkeys and found that degraded carrageenan (poligeenan) may cause ulcerations in the gastro-intestinal tract and gastro-intestinal cancer.  Also, carrageenan in any form has been "unadvised" for use in infant formula.

Titanium dioxide  does not mix with strong acids or oxidizers and becomes violent with metals like aluminuim, calcium, magnesium, potassium, sodium, zinc and lithium.  Titanium dioxide dust has recently been classified as possibly carcinogenic to humans when inhaled.  Powdered and ultrafine titanium dioxide dust caused respiratory tract cancer in rats exposed by inhalation and intratracheal instillation.  The same findings have been found in people who work in dusty environments.

 Interesting.

There are some brands that are made with organic, herbal, and natural ingredients which are significantly less harmful and I wouldn't mind using those as much as the others.  

So the purpose of this post is to inform as well as to help solve : )  I have come across some great websites and blogs that have great recipes for homemade toothpaste.  Yes, homemade toothpaste.  The ingredients in the average batch of homemade toothpaste include:  Coconut oil and Castile soap (soap made from oils) or tooth soap.  Some include essential oils for flavors like spearmint, peppermint, orange, or whatever suits your flavor.  Other recipes add a pinch of stevia for its sweetness, and a little baking soda for whitening and polishing (although overuse of baking soda can erode enamel so it is used sparingly).

My personal recipe includes: 5 tablespoons of coconut oil and 1 tablespoon of Dr. Bronner's Magic soap - baby mild.  I have added essential oils and actually like it but I am aiming for simplicity.  I have also added a half teaspoon of baking soda, which works quite well.  Then I leave our commercial toothpaste for my husband who doesn't particularly favor the homemade goods.  

Hopefully this information has been helpful in understanding our commercial toothpastes a little more in depth and has shed some light on how easy and affordable it is to make it in the comfort of your own home.  Every tooth brushing experience can be done with ease of mind. 

For an added informative bonus also from Wikipedia ( I know, kind of nerdy, but I love Wikipedia ) : The History Of Toothpaste

The Greeks, and then the Romans, improved the recipes for toothpaste by adding abrasives such as crushed bones and oyster shell.  In the 9th century, the Persian musician and fashion designer Ziyab invented a type of toothpaste, which he popularized throughout Islamic Spain.  The exact ingredients of this toothpaste are unknown, but it was reported to have been both "functional and pleasant to taste".  It is not known whether these early toothpastes were used alone, were to be rubbed onto the teeth with rags, or were to be used with early toothbrushes, such as neem-tree twigs and miswak. Toothpastes or powders came into general use in the 19th century.  Tooth powders for use with toothbrushes came into general use in the 19th century in Britain. Most were homemade, with chalk, pulverized brick, or salt as ingredients. A 1866 Home Encyclopedia recommended pulverized charcoal, and cautioned that many patented tooth powders that were commercially marketed did more harm than good.  By 1900, a paste made of hydrogen peroxide and baking soda was recommended for use with toothbrushes. Pre-mixed toothpastes were first marketed in the 19th century, but did not surpass the popularity of tooth-powder until World War I.  In 1892, Dr. Washington Sheffield of New London, Connecticut, manufactured toothpaste into a collapsible tube, Dr. Sheffield's Creme Dentifrice.  He had the idea after his son traveled to Paris and saw painters using paint from tubes. In New York City in 1896, Colgate & Company Dental Cream was packaged in collapsible tubes imitating Sheffield. The original collapsible toothpaste tubes were made of lead. 

Monday, June 6, 2011

My newest venture: Whey

Yogurt in cheese cloth draining whey over a measuring cup
I have been vegetarian for the last 12 plus years, with a chunk of that time being dedicated to vegan nutrition (not beliefs) added with allergies to milk and other grains, it's time for a change.  I am going to try experimenting with other whole foods besides vegetables and grains including meats and milk.  I will create an entire post on why the switch soon (hopefully - as the idea of eating meat is a little disgusting to me, but nutritionally, I'm gonna go for it - at least give it a whirl!), but for now, I want to gently step into this diet transition with a soft substance called whey.

Whey, according to the dictionary is, "a milk serum, separating as liquid from the curd after coagulation, as in cheese making".  So if you eat yogurt, it's that liquid that develops on top.  And like lacto-fermentation, whey is not new, it has been around for centuries used by European, Middle Eastern, and Asian Peoples (Nourish Magazine).

I have an interest in whey because it is a great food-tool for lacto-fermented (see my post on lacto-fermentation here) foods, used as a starter in the fermentation process.  Not all recipes require whey though because you can often use salt in its place.  The world of fermentation is only made grander by adding it to the "nutrient-packed" list.

Whey is full of minerals and necessary digestive bacteria.  It can be taken straight to stop vomiting and diarrhea or to just aid digestion and can be used for fermenting foods (as previously mentioned) like kimchi, sauerkraut, chutneys, fruit preserves, etc.

Considering the introduction of dairy into my diet is a big deal to me.  I am convinced that the gallons and gallons of milk lining the dairy isles of the grocery stores aren't full of quality by any means.  Most, if not all that is in that isle are full of chemicals, hormones, animal secretions which alone can make one sick, additives, and preservatives (A little disclaimer: I grew up on this milk and I am fine so this is not to offend anyone who loves this milk!  Ideally, I would personally prefer to consume foods as close to the way God made them as possible).  Saying that does not make me anti dairy, just very cautious of what I put into my body.  My goal will be to find a local organic dairy farmer (if one exists around here) so I can get the good stuff!  I will keep you updated on my search.

With that said, here goes... not nothing... but a great idea with lots of momentum behind it.

If you are interested in how to make whey or homemade cream cheese check out this link:

Kelly The Kitchen Kop

Or this link:

Kitchen Stewardship



Friday, June 3, 2011

Let's Talk About Lacto-Fermentation For A Second...

For many, the question may be, "What in the world is lacto- fermentation?!"  And for some, lacto-fermentation is old news.  Old news is right.  Actually, it has been around for over 2,000 years!  People of old times knew how to preserve fruits and vegetables without the need of nice big refrigerators or freezers.  They understood the chemical changes that would take place under certain acidic conditions and how those conditions would hold nutritional values as well as keep the food preserved.  What happens during the lacto-fermentation process is, "the starches and sugars in vegetables and fruit convert to lactic acid by means of friendly lactic acid  producing bacteria.  This produces not only a tangy, delicious product, but it also preserves it" (The Nourishing Gourmet).

To further explain the process, a wonderful little book called "Nourishing Traditions" by Sally Fallon, explains it well,

"The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.”
(pg 89)

Also from her book, she explains how lacto-fermented foods are found all over the world, from Europe with their sauerkraut, Korea and their kimchi (delicious!), Russia and Poland with pickled green tomatoes, peppers, and lettuces, Japan and China both with their pickled vegetables such as cabbage, turnip, eggplant, cucumber, onion, squash, and carrot, all the way to America with our many relishes.

The results however, aren't always predictable which is why mass produced "pickled" or "fermented" foods do not have the same health benefits as homemade fermented delicacies.  Companies who strive for uniform products have to pasteurize (which kills much of the beneficial bacteria), and they have to use lots of vinegar (achieving close to the same flavor but not even close to the same nutrition levels).  

Now, with that small summary, and I mean small - there is a ton of information out there, why not try it for yourself?  You could save money and invest in the overall nutrition of yourself as well as your loved ones.

Later, I will follow up with some recipes I have been working on myself.

Until then,

Happy, happy healthy cooking!!

Thursday, June 2, 2011

Ahhh Peanut Butter...

Why is Peanut Butter so addicting?!  I love it on dried fruit, fresh fruit, bread, tortillas, mixed with honey, maple syrup, and I could probably go on for an hour, but I'll spare you.  It's almost like my body wants peanut butter, not necessarily my taste buds.  And, I usually want it, lots of it, during the time when my body flips it's hormone production from estrogen to progesterone (aka PMS).

I did a little homework.  I actually googled why peanut butter is so addicting and I found out that it contains copper (mostly found in red meats), tryptophan and niacin (mostly found in chicken and fish),  protein, manganese, and folate.

Copper is important because it helps with arthritis, proper growth, connective tissues, brain stimulation, and so much more.   

Tryptophan is an amino acid that helps you sleep better and enhances moods.  Tryptophan is at work when larger amino acids tend to muscles when one exercises - hence the fact that working out makes people feel good.

Niacin is important for so many functions including but not at all limited to, blood circulation, digestion, helps in natural detox,  and can even slow the progression of HIV!

Protein, as so many know, is an essential nutrient in building bones, muscles, cartilage, skin and blood.

Manganese is a mineral that is an absolute for bone health as well as regulating blood sugar, healthy thyroid function, absorption of calcium, and much more!

Folate is vital in cell maintenance and repair,  DNA synthesis, formation of red and white blood cells,  inhibits colon cancer, and on and on.

So, craving peanut butter (all natural though - you don't want all that processing and sugar that comes with the other stuff) could be a way that your body is sweetly asking to replenish some of its much needed nutrients!  And as long as you are taking care of that vessel of yours, go ahead and have another spoon full (I am not a doctor though so if peanut butter does not do you well then by all means discontinue use)!

Wednesday, June 1, 2011

Tomato Paste and Ketchup


Homemade tomato paste seems daunting.  It sounds like hours in the kitchen bent over a stick beating tomatoes until they form a paste that is uniform in texture and dryness.  Good news:  that's not the case!  Peeling and seeding might be the toughest parts but blanching the tomatoes causes the skins to peel right off, and seeds are handled in no time at all thereafter.  With modern appliances like food processors and blenders, making a puree of tomatoes is hardly work at all. 

For tomato paste to be thick and rich, add a seeded red bell pepper into the mix and some salt.

Basic Ingredients include:

  • 5 pounds of end of season overripe tomatoes, peeled and seeded
  • 1 sweet red bell pepper, seeded
  • 1-2 tablespoons of sea salt
 Now that you have all of your ingredients, put everything into your choice of processing appliance, and process until smooth.  Then transfer to a pot and bring to a boil for approximately 2-3 minutes.  Place this in a piece of cheese cloth over a strainer and strain out the liquid.  Leave it to drain over a bowl in the refrigerator for 12 hours or so to remove all excess liquid.  After you have waited out the 12 hours, transfer into a baking dish and stir in salt. Let it sit until it comes to room temperature then pop it into a 200*F-210*F oven for 12 to 20 minutes.  The result: delicious homemade tomato paste!  Well done you!