The 1, 2, 3 Punch Chicken Rice Soup

The 1, 2, 3 Punch Chicken Rice Soup

Here’s a great recipe for combating the flu virus!  It’s chicken rice soup with a 1, 2, 3 punch!  Cook the chicken breast in coconut oil and grassfed butter until nicely browned, then add about 2 cups of water and 6 – 8 cubes of your previously frozen chicken broth.  I seasoned the chicken with 1 T of curry powder, 1 t Kelp sea seasonings, 2 t celtic sea salt, and 1 t minced onion.  Then I minced 3 garlic cloves into the soup and simmered for 1 – 2 hours.  When cooked, take the chicken out and shred the meat with your hands or 2 forks.  Put the chicken back in the pot and add 1 cup of cooked rice.  You may need to add more water and bring back up to a simmer if it gets too thick. Why curry and minced garlic?  I’m glad you asked!     AND, because it makes the soup taste great!  Plus we already know the benefits of homemade chicken broth from my other posts, but I’ll put it on again.  Dr. Mercola says… Bone broth also inhibits infection caused by cold and flu viruses, for example, and fights inflammation, courtesy of anti-inflammatory amino acids such as arginine Chicken Broth   1 whole free-range chicken   1 lg onion, chopped 4 qts filtered water              2 carrots, chopped 2 T vinegar                            3 celery stalks, chopped 1 bunch of parsley Place chicken or chicken pieces in large pot with vinegar, vegetables and water.  Let stand for 30 min.  Bring to boil and skim off the scum.  Reduce heat and simmer for 6 – 24...
Baked Granola

Baked Granola

A new Sunday night supper has begun…baked granola!  I put frozen strawberries and dried cherries on top and the result was so good!   Baked Granola 2 cups organic rolled oats                            1 large egg 1/3 cup brown sugar                                    2 cups raw milk 1/2 t salt                                                        3 T melted butter 1 t cinnamon                                                 2 t vanilla 1 t baking powder                                        1/2 cup dried sour cherries 1 cup sliced strawberries (fresh or frozen)     1/2 cup chopped nuts Heat oven to 375 degrees.  Generously spray 8 x 8 pan with coconut oil cooking spray.  In a large bowl, mix together the oats, sugar, baking powder, cinnamon, nuts, & salt.  Add to prepared baking dish.  Layer the strawberries and cherries (or whatever fruit you use).  In another large bowl, or 4 cup glass measuring cup, whisk together the milk, egg, butter and vanilla.  Then, pour over oats and fruit.  Gently shake the dish to help the mixture cover all the oats.  Bake for 30 – 40 min. Or it can be...
Easy Crockpot Granola

Easy Crockpot Granola

We love eating granola at our house!  It goes well with yogurt as a mid afternoon snack or with milk in the morning, or even right out of the container as a quick pick me up.  However, I hate making it in the oven, always tossing it, some falling on the bottom of the oven or floor…then one day, my husband sent me a link for crock pot granola!  I was intrigued!  I made it that afternoon and it turned out great!  This is from http://www.barefeetinthekitchen.com/.  She has alot of other great recipes also. Homemade Slow Cooker Granola recipe adapted from Dine and Dish Yield: About 7 cups or (15) 1/2 cup servings 5 cups old fashioned rolled oats 1/2 cup slivered almonds ( I used walnuts) 1/4 teaspoon kosher salt 2/3 honey 1/3 cup coconut oil or butter * 1/2 cup chunky peanut butter 2 teaspoons cinnamon 1 tablespoon vanilla 1 cup raisins or craisins, I used a combination of both Lightly grease the crock-pot with a teaspoon or so of oil. Add the oats, almonds and salt. In a large measuring cup or small glass bowl, combine the honey, oil, peanut butter, cinnamon and vanilla. Microwave for a minute, stir and microwave an additional 30 seconds as needed, to melt everything and allow it to combine smoothly. (In lieu of a microwave, this can easily be done in a small saucepan over medium heat, stirring frequently.) Pour the liquids over the oats in the crockpot and stir well to thoroughly coat. Place the lid on the crockpot, leaving it slightly vented. Cook on HIGH for about 2 hours,...
Lemongrass ~ my story

Lemongrass ~ my story

Back in the spring of last year, I went to a Lemongrass Spa party, it sounded relaxing and fun!  I was so impressed by their organic, all natural products that I ordered a lotion, the Healing Elements creme and some make up for my teenage daughter.  Rachel was 17 and did not wear makeup, anytime she wore eye makeup, she got headaches.  She tried the eye makeup that I bought and loved it, never had headaches again!  I was so impressed, so I contacted the consultant, wanting to purchase some more products.  It was then that I decided that I love the products and would stand by each one, I should become a consultant.  So in October of 2014, I bought the kit and started getting the word out about these products.  Why do I sell them? Why use natural products? Chemical Burden: “The average woman uses 12 personal care products containing 168 chemical ingredients every day. Men use about six products a day containing 85 chemicals.” Source: The Ugly Side of the Beauty Industry by St acy Malkan of www. SafeCosmetic s.org “The European Union has banned over 1,100 chemicals used in cosmetics (including lotions) because of links to cancer, birth defects and reproductive problems. How many chemicals do you think the United States has banned?” Source: Environmental Working Group EWG.org Answer: Nine (9) Should you put ingredients (products) on your skin that you would not eat for lunch or dinner?  Answer: No! When you eat foods with harsh preservatives and chemical additives, your kidneys and liver may filter through some of those items. Our skin is our...
Oatmeal Cups – Gluten Free

Oatmeal Cups – Gluten Free

Our newest breakfast idea is pre-baked oatmeal cups.  They are good for a healthy snack or lunch on the go.   It’s basically your baked oatmeal recipe in a cupcake pan.   Molasses Oatmeal Cups 2 cups organic rolled oats 1/2 chopped walnuts 1/3 cup maple syrup 2 T coconut oil 1/2 cup applesauce 1 T blackstrap molasses 1 t cinnamon 1 t ginger 2 t vanilla 2 T grassfed raw milk 1 egg Preheat the oven to 350.  Mix all the dry ingredients in one bowl.  Mix wet in another.  Add wet to dry and mix well.  Spoon batter into lined cupcake pans and press down well with the back of a spoon.  Bake in the oven for 15-17 minutes.  Wait until they are completely cooled before removing them from the pans. These should last a week in the fridge and longer in the freezer.   Enjoy!...