Natural Home Remedies

Natural Home Remedies

This winter we have been very fortunate in avoiding the flu but some in the family did have a few days of fighting a cold.  So, out came my remedies!  I was determined this year to not use over the counter drugs to stay healthy and so ordered some herbs from www.mountainroseherbs.com to get ready for the cold season.  I follow WellnessMama and got a lot of these recipes from her, as well as from from GrowingUpHerbal.  Here are some of the recipes. The Ultimate Immune Boosting Elderberry Syrup Ingredients: 1/4 c. Elder Berries Whole Organic (Frontier) 1/4 c. dried bilberries 1/4 c. dried rosehips 1/4 c. dried hibiscus flowers 2 TBSP. fresh ginger root (1 TBSP. dried ginger root) 1 TBSP. dried echinacea root 1 cinnamon stick 5 whole cloves 1 c. raw honey (1 c. maple syrup for children under 12 mo.) 4 c. pure water Instructions: Pour water in a saucepan and heat on high until water comes to a full boil. Combine all herbs together in a bowl. When water comes to a boil, turn heat down until water is simmering (steaming, not boiling) and add herbs. Mix well and allow mixture to simmer for 30-45 minutes or until water is reduced in half (2 cups).Strain herbs using a mesh strainer. Press the herb mixture into the strainer using a wooden spoon to extract as much juice from the herbs as possible. Allow liquid to cool to room temperature. Measure honey and add it to your liquid. Mix well. Bottle, label, and store in the refrigerator. Dosage: For prevention, adults take 1 TBSP daily and...
Individual Cheesecakes!

Individual Cheesecakes!

Cheesecake tarts!  I have always wanted to try making individual cheesecake tarts since I love getting them at September Cheese Farm.  Love them!  Today, New Year’s Day, I decided to make them for my in-law’s birthday celebrations.  I made an oatmeal-pecan crust and found a cheesecake base that I just divided into four bowls for the different flavors.  They turned out divine!  Try some for yourself.   This recipe makes 36 cheesecake tarts. Oatmeal-Pecan Crust 2 cups gluten-free oats 3/4 c finely chopped pecans 1 1/2 c packed light brown sugar 3/4 – 1 cup melted butter Heat oven to 375 degrees.  Line 36 medium muffin cups with paper or foil liners.  In large bowl, combine oats, pecans, brown sugar, and the butter, blending well.  Spray paper liners lightly with coconut cooking spray.  Spoon about 2 T into each cup and press down firmly with bottom of a cup to form a crust.  Bake 8 – 10 minutes, or until lightly golden brown.    Remove from oven  to cool and reduce heat to 325 degrees. Cheesecake batter 3 ( 8 oz) packages cream cheese, room temperature 1 cup sugar 4 eggs 1 t vanilla 1/3 cup heavy cream 1 T gluten free flour In  a large mixing bowl, combine cream cheese and sugar with electric mixer.  Beat at medium speed until well combined.  Add eggs on low speed, one at a time, beating well after each addition.  Add vanilla, cream and flour, mixing until smooth and creamy. If you want to make a bunch of different kinds, divide batter into individual mixing bowls. Key Lime cheesecakes To the above...
Meatless Mondays

Meatless Mondays

Gluten Free can become quite costly, especially if you are like our family and like to buy local, grass-fed, antibiotic free meats.  So, in thinking over how we can cut costs we came across beans.  Beans are very cost-friendly and very tasty.  Here are some quick facts about legumes from the everyday health website: ~ Eating one daily serving (3/4 cup) of legumes was shown to reduce LDL, or “bad”, cholesterol levels by 5 percent ~ And a 2012 study of people with type 2 diabetes found that eating one cup of legumes daily for three months lowered blood sugar and blood pressure. ~ Just one cup of beans delivers 14 to 20 grams of fiber. That’s more fiber than the average American eats in an entire day. Adding a serving of beans to one meal most days of the week can go a long way towards helping you get the 25 to 38 grams of fiber your body needs to function at its best. That’s because fiber helps to lower cholesterol by whisking cholesterol compounds out of your system. So, I went on a search for some good bean recipes.  I have created a “habit” of soaking my beans overnight on Sunday, then they are ready to use Monday when I’m ready to cook. Our first Meatless Monday consisted of Sweet Potato and Black Bean Chili, Beans & Rice, Jamacian style and a loaf of Einkorn Cranberry Pecan Quick Bread.  Sound scrumptious? Sweet Potato and Black Bean Chili 1 T olive oil or you can use Nutiva Medium Heat Sunflower & Red Palm Oil Red palm oil contains the highest amounts of vitamins A...
Gluten Free Zucchini-Chocolate Chip Muffins

Gluten Free Zucchini-Chocolate Chip Muffins

It’s the 4th of July and we are headed to the park for a picnic and some kayaking.  That is, if the rain would clear up… In my kitchen it smells of cinnamon  and chocolate.   I have zucchini lining the bottom of my fridge so I searched for a good zucchini muffin recipe to make for this evening.  This recipe is from www.agirldefloured.com who cooks for her gluten-free family.  I changed it up a bit and added mini chocolate chips and made them into mini muffins.       Gluten-Free Zucchini ~ Chocolate Chip Muffins       Prep Time: 15 minutes Cook Time: 12 minutes Makes about 6 dozen mini muffins Ingredients 2 full cup of grated zucchini (from about 1 medium zucchini) 2 1/2 cups all purpose gluten-free flour blend 1/2 cup almond flour (or finely ground almond meal) 4 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons xanthan gum (omit if your flour blend already has it) 1 teaspoon fine sea salt 4 teaspoons cinnamon 2 cups light brown sugar 2/3 cup coconut oil 4 large eggs 1/2 cup full-fat coconut milk (or regular whole milk) 2 teaspoons fresh lemon juice 2 tablespoons pure vanilla extract 1 1/2 cups mini semi-sweet chocolate chips 1/3 cup chopped walnuts or pecans, optional Instructions Preheat your oven to 350 degrees. Spray  mini muffin pans with gluten-free cooking spray and set aside. Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside. Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and...

Gluten Free Oatmeal Cookies

My daughter was baker yesterday while I worked.  She made a gluten free Funny Cake, which I have posted earlier and these gluten free Oatmeal cookies.  They were a hit, and it was wonderful to walk into my house smelling the tasty baked goods!            Enjoy! Gluten Free Oatmeal Cookie Recipe ¼ cup Trickling Springs, grass-fed butter ( Get it at The Old Dutch Cupboard) 1 ¼ t. baking soda ¾ c raw sugar 3 c gluten free rolled oats ( I used Trader Joe’s) ¾ c organic brown sugar 6 oz chocolate chips ( I always use Enjoy Life mini chips) 2 eggs ½ c chopped walnuts (opt.) 1 t. vanilla 1 cup peanut butter Preheat oven to 350 degrees.  In a large bowl, combine sugar, brown sugar and butter and beat until creamy.  Add eggs, vanilla and baking soda and mix well.  Add peanut butter and mix.  Stir in oats, chocolate chips and nuts.  Place teaspoon full of dough on a lightly greased cookie sheet or stone.  Bake 10 – 12 mins until lightly brown. Makes approximately 48...