Travel Notes – part 1

So on our travels last week we headed down from Ohio to Jackson, Mississippi.  On the way we stopped in Nashville, Tennessee to visit the Belle Meade Plantation.  This is a beautiful plantation built in the early 1800’s  and was well known for it’s racing horse history.  John Harding, who founded and built this plantation built his business on breeding and training race horses which was quite evident throughout the house from all the portraits of horses on the walls.  For those of you who are movie buffs, Seabiscuit can trace his roots back to this plantation.       Notice how nice they kept their “garage” !             Then we went on down to see the Mississippi River in Memphis, Tennessee.  While there we were greeted by Elvis Presley! 🙂  Other attractions are the Monorail that takes you over to Mud Island, going to Beale Street Landing to ride the largest paddlewheel steamboat, American Queen, or just crossing the Hernando De SOTO bridge that takes you over to Arkansas.  The lower picture is of the Memphis/Arkansas bridge that also has a railroad crossing.                     After Memphis, we headed down to Jackson, Mississippi to the Belhaven University.  A beautiful southern style campus that is geared to the creative arts student....

Free Shipping on Coconut Oil Today!

  I wanted to let all my blog friends know that it is free shipping today at http://www.tropicaltraditions.com/.   Once a month I will order  my coconut oil in a 1 gallon bucket or 4 quart jars.  They are on sale too!   I use coconut oil in all my cooking and baking and love it in my coffee!  Research has shown that.....
How to Eat Gluten-Free When Traveling

How to Eat Gluten-Free When Traveling

Our family took a long car-trip this past week and it prompted me to write about this very subject.  It starts with a bag of healthy, gluten-free snacks and an ice chest of some items that are hard to find like my gluten-free bread and bagels, coconut milk creamers, yogurt if you want organic and any fruit and veges you want to bring along.  At most hotels you can get a hot breakfast of eggs, meat and fruit.  Then I bring our Udi’s Gluten Free Bagels to toast and put butter and cream cheese or peanut butter on, which is provided.  I also bring along my coconut milk creamer and coconut oil for my coffee. For lunches we find a Panera Bread or Chipotle, for salads, or I bring nitrate and nitrite-free lunch meat and cheese along for rollups.  We always pack alot of Ziploc baggies of peeled and cut carrots along to munch on and apples. For dinners, most restaurants have gluten-free items to order, or you can ask them to prepare your meal without the bread or rolls.  And ALWAYS stay away from the fried food.  Some of our favorite restaurants on our trip are Cracker Barrel, O’Charley’s (a favorite down south), and the steak houses. Our first couple of days were spent in Ohio visiting family, here are some photos of the time spent there at a lake.  We went zip-lining, canoeing, swimming, and played lots of card games  and volleyball....

Canning Pickle Relish

Saturday was pickle relish day.  After picking some large cucumbers at a friends house and then at my house I decided to can some pickle relish.  My peppers were ready, the banana pepper plant was heavy with peppers and the Orange Globe peppers were bright orange and ready to be picked.  I pulled a few onions from our garden and was ready to get started.  I used the recipe from the  Preserving the Harvest book for Sweet Pickle Relish. 3 qts cucumbers, scrubbed and chopped                                  3 c banana peppers, seeded and chopped 3 c orange ball peppers, seeded and chopped 1 c onions, chopped 8 c water 4 c ice cubes 3/4 c salt 4 t ground turmeric 4 t yellow mustard seeds 4 t whole allspice 6 c distilled white vinegar 2 c raw sugar In a 12 qt saucepan or bowl, combine the vegetables, water, ice and salt; let stand for 4 hours.  Drain and recover with fresh ice water  for 1 more hour.  Drain thoroughly.  Use a food processor to chop the vegetables then put back in bowl. Combine the spices in a cheesecloth bag.  Place the spice bag, vinegar, and sugar in a 4 qt saucepan and heat to boiling.  Pour the vinegar syrup over the vegetable and refrigerate for 24 hours. Heat the mixture to boiling and ladle into sterile jars, leaving 1/2 inch of head-space.  Cap and seal.  Process for 10 minutes in a boiling-water-bath canner. (Makes nine 1-pint...

Sausage & Quinoa Stuffed Yellow Squash

      As you can see, our yellow squash plant is very happy among our mint tea.  It came up from last year and is producing merrily.  So I have been searching for recipes to make with my squash.  I mentioned before making ribbons with the squash by using a peeler and sauteing the ribbons, onions and garlic in coconut oil and seasoning with kelp, sea salt and all-purpose seasoning.   Another recipe I found from www.balancedplatter.com for stuffed zucchini bites.  I adjusted the recipe to use what I have in my kitchen. Sausage & Quinoa Stuffed Yellow Squash – 2 medium-sized zucchini or yellow squash 1 tablespoon olive oil, plus a little extra, if need be 1 small onion, chopped 2 garlic cloves, minced 1/2 cup uncooked quinoa, rinsed 1 cup vegetable broth or water 2 teaspoons fresh thyme 1/4 teaspoon sea salt 1 cup fresh green beans 1 lb turkey sausage 1/4 cup fresh basil, thinly sliced or roughly chopped Salt and Pepper, to taste Preheat the oven to 375ºF. Lightly oil a large baking sheet. Slice off the tops and bottoms of your zucchinis/squash, and then cut them into 1 to 1 1/2-inch thick segments. Stand each segment up on one of the cut sides, and use a melon baller (or spoon) to remove the center flesh. Be careful not to scoop all the way through the bottom and create a hole (if you do make a small one, it’ll be fine). Arrange the hollowed-out zucchini pieces onto your prepared baking sheet so that they’re ready to go. Set aside. Heat up the olive oil in a...

Shopping for Fruits & Vegetables

So, have you heard of the Dirty Dozen and Clean Fifteen in reference to fruits and vegetables?  We as a family try to follow this because of the pesticides, GMO’s and organophosphates that are harmful to our nervous system.  Most fruits I will buy at Trader Joes and Whole Foods, some I can get at the local grocery store too.  The EWG, Environmental Working Group, researches and summarizes the foods that have been exposed to pesticides.  They have come up with the 12 most contaminated fruits and vegetables and suggest that we buy them organic.  They have said,  “Since U.S. law does not require labeling of GMO produce, EWG advises people who want to avoid it to purchase the organically-grown versions of these items.” Dirty Dozen                Clean Fifteen     apples                                                        asparagus    celery                                                          avocado cherry tomatoes                                        cabbage cucumbers                                                  cantaloupe grapes                                                            sweet corn hot peppers                                                  eggplant nectarines(imported)                              grapefruit peaches                                                         kiwi potatoes                                                        mango spinach                                                         mushrooms strawberries                                                onions sweet bell peppers                                  papaya + 2 more crops                                         pineapples summer squash                                          peas kale                                                               sweet potatoes Summer is the easiest...
Be Strong and Courageous

Be Strong and Courageous

Our family is doing an Old Testament study and right now we are reading in Joshua.  Today’s reading really jumped out at me… Joshua 3: 5 & 7  “Joshua told the people, ‘ Consecrate yourselves, for tomorrow the Lord will do amazing things among you.’  And the Lord said to Joshua, ‘ Today I will begin to exalt you in the eyes of all Israel, so they may know that I am with you as I was with Moses.'”   This was especially meaningful to me as friends of our are over in the Ukraine to adopt a 16 year old girl and encountering many obstacles.  May the Lord be glorified for the great and mighty things He will do through them!  A song that comes to mind is an old one that was popular when I was growing up but is so powerful.   Be Strong and Courageous by Michael W. Smith My servant, now your time has come You have a job to do I have a people to be led And a willing heart in you So I give you strength and courage And I’ll hide you in my hand                                                For Joshua, you gotta live for your call Take my people to their land Chorus: So be strong and courageous So be strong and courageous You know you gotta be strong and courageous So be strong and courageous Never should you fear my call Just listen and obey Discouragement need never fall Stand on the words I say You know I led your fathers here And you know I’ll lead you too Inscribe my law into...

Spaghetti Squash

Spaghetti Squash!  We have pretty many growing in our garden this summer,  I can’t wait for these to get yellow so I can pick them!   One recipe I’ve been using for awhile now is   Spaghetti Squash Bolognese   1 spaghetti squash             1 lb ground beef 1 onion, finely diced           4 slices of bacon 1 carrot, finely diced         ½ cup raw milk 1 stalk of celery                 small can tomato paste 1 clove of garlic                  ½ c white cooking wine In a skillet with butter and coconut oil, sauté onion, carrots, celery, garlic until soft then add beef and bacon until browned.  Then add the milk, tomato paste and cooking wine and simmer of med-low heat for 20 minutes.  Serve over spaghetti squash.     Then there was another one I was looking at in my Kindle download Paleo Breakfast Recipes by Diana Hopkins.  It’s called Spaghetti Squash Casserole 1 large spaghetti squash         8 eggs 1 shredded sweet potato        2 T garlic powder 1 shredded red apple              1 T thyme 1 onion diced                          1 T oregano Salt & pepper to taste        2 strips of turkey bacon cut up and sauteed Preheat oven to 400F.  Saute onion in coconut oil then add sweet potato and apple.  Cover and steam slightly.  Whisk eggs together until blended, add cooked sp. squash, vegetables and herbs.  Pour into a 9×13 baking pan and bake for 20-25 minutes.  Serve. To cook your spaghetti squash, heat oven to 425F.  Wash spaghetti squash, cut in half and remove seeds.  Lightly oil the squash with coconut oil and place cut side down in a 9×13 baking dish...
4th of July crochet project

4th of July crochet project

My daughter Kaitlyn has a website for her crochet and knitting projects.  It’s www.thecraftattic.com.  On there she blogs about projects she is working on or testing for others.  Today she created a dishcloth that looks like a flag in honor of Independence Day coming up this week.  Enjoy making this for your kitchen sink too! USA Flag Dishcloth Jul 2, 2013 by Kaitlyn Pattern by: Kaitlyn To celebrate July 4th, I’ve written up this dishcloth pattern! Enjoy! Materials: US H/8 or 5mm crochet hook Red, white, and blue cotton yarn scissors yarn needle Let’s get started… with red,  ch 30 hdc in 3rd ch from hook and in each st across, ch 2, turn hdc across the row, switch to white, ch 2, turn hdc across the row, ch 2, turn hdc across the row, switch to red, ch 2, turn hdc across the row, ch 2, turn hdc across the row, switch to white, ch 2, turn hdc across the row, ch 2, turn hdc across the row, switch to blue, ch 2, turn hdc 13, switch to red, hdc 14, ch 2, turn hdc 13, switch to blue, hdc 14, ch2, turn hdc 13, switch to white, hdc 14, ch 2, turn hdc 13, switch to blue, hdc 14, ch 2, turn hdc 13, switch to red, hdc 14, ch 2, turn hdc 13, switch to blue, hdc 14 fasten off and weave in all ends using white yarn and yarn needle, sew x’s  onto the blue portion of the dishcloth to represent stars Optional: Join white yarn to the edge of the flag, ch 1, sc evenly around the flag...
Proverbs 31 teaching

Proverbs 31 teaching

These words I find so true and helpful as a woman, wife and mother.  My dear friend, Kristi, has many talents and gifts, being an encourager is one of them.  I wanted to share with you some of her thoughts that she had written in our women’s church newsletter and hope to encourage you also. The Perfect Woman? We’ve all heard lessons about the Proverbs 31 woman. And we’ve probably felt very insecure and found ourselves lacking when comparing ourselves to that “perfect” woman. Here are a few new thoughts to ponder.  First of all, there is one verse with which I’ve particularly had a problem. Verse 15 reads like this in the NIV: She gets up while it is still dark; she provides food for her family and portions for her servant girls. Now, wait a minute! She gets up while it is still dark? Is that a requirement for living like the Proverbs 31 woman? I’m surely to fail. I’ve never been an early riser even after the sun has come up. But while it’s still dark? But on closer look at this passage, I’ve learned something new. The original Hebrew word used here for “dark” (or “night” in KJV), is figuratively used for calamity or misery in the books of Job, Isaiah, and Micah. So, this Proverbs 31 woman, in the midst of the darkness around her (trouble, pain, heartbreak, crisis, illness), still rises. It’s not about the time of day that she climbs out of bed, but rather that amidst the chaos of her life, she rises above the calamity and misery to continue to...
Slow-cooked Peaches & Cream Oatmeal

Slow-cooked Peaches & Cream Oatmeal

Are you hurried in the morning getting loved ones off to work and school?  Try making some oatmeal in the crock pot overnight!  When everyone comes down, they can scoop a bowl full of warm oatmeal, top with some healthy fats of coconut oil and grass fed butter, pour over some raw milk and you have a healthy, filling, tasty breakfast that will feed the whole family!  The recipe I used this morning was from www.eatathomecooks.com   1 – 3/4 cup gluten-free oats 1 qt. jar of homemade canned peaches enough milk to bring the liquid to 5 cups dash of celtic sea salt Spray inside of crock pot with coconut spray.  Put oats in crock.  Drain peaches, reserving juice.  Slice peaches into bite-size pieces and add to crock.  Add milk to peach juice to make 5 cups, pour into crock.  Add a dash of sea salt and stir to combine.  Cook for up to 7 – 8 hours, ready in 3-4 hours.  Serve with coconut oil, butter and milk. I used Trader Joe’s Gluten Free Oats and Trickling Springs Organic Salted Butter made with milk from grass-fed cows that are given no synthetic hormones or antibiotics. ~  “a nutritional powerhouse of vitamins A, D, & K-2, heart-disease preventing CLA (conjugated linoleic acid), and so much...

Cold & Flu Season

Well, we are fighting colds here at our home, so I am making Beef & Cabbage soup for supper.  I use my homemade beef stock, 16 – 24 cubes,  add ground beef, about 10 garlic bulbs (crushed), half a head of cabbage, 4 carrots cut up and 2 cups of water, season with celtic sea salt and your Kelp Sea Seasonings and simmer all afternoon!   The beef stock has wonderful healing properties as I’ve stated before in my beef broth post. ..Beef & Broccoli Soup Garlic is touted to possess several antiviral, antibacterial and antifungal properties, which can be beneficial in preventing and treating colds. And Cabbage…The health benefits found in cabbage work to enhance the body’s ability to ward off sickness and prevent disease. Because of its nutrient content, cabbage has anti-inflammatory and anti-bacterial properties. The anti-inflammatory properties help in the treatment of digestive problems, such as gastritis, heartburn and peptic ulcers. Cabbage’s anti-bacterial properties work inside the body’s cell processes and aid in detoxifying the body’s major systems. These same properties help to boost the immune system, which increases the body’s resistance to invading bacteria and viruses. I also made some Flu Busting Gummy Bears from http://wellnessmama.com/4599/flu-busting-gummy-bears/. Flu busting homemade gummy bears combine the immune boost from elderberry syrup with the gut benefits of gelatin. Author: Wellness Mama Recipe type: Natural Remedy Print Prep time 10 mins Total time 10 mins Flu busting homemade gummy bears combine the immune boost from elderberry syrup with the gut benefits of gelatin. Author: Wellness Mama Recipe type: Natural Remedy Serves: 6+ Ingredients 1 cup elderberry syrup (here is the recipe)...
Pa. Dutch Funny Cake – Gluten-Free

Pa. Dutch Funny Cake – Gluten-Free

I have made Funny Cakes for years!  I’ve made the crusts and they always turned out beautiful, like funny cakes can.  When we went gluten-free, I didn’t make them for awhile.  How do you mess with such a good thing, right?  After many tries with a gluten-free crust, I decided to go with a frozen pre-made crust.  Wholly Wholesome makes a really good pie crust that I like to use for pies.  I find them at Giant and Hennings.  Get the frozen crust out of the freezer 10 minutes before you are ready to use.   When it is thawed, you can pinch the edge gently to make a nice edge. Funny Cake – Gluten Free Syrup – mix together and set aside (whisk well) 1/2 c raw sugar 1/4 c organic baking cocoa 1/2 c hot water 1/2 t. vanilla Cake mixture 1 c raw sugar 1/4 c extra light olive oil 1 egg Cream together then add 1/2 c milk ( I use raw) 1/2 t vanilla Sift together and add 1 c Pamela’s all purpose gluten-free flour blend 1/2 t salt 1 t. aluminum free baking powder Whisk until combined, do not over mix, this will cause it to sink in the middle! Pour creamed mixture into unbaked 9″ pie crust and pour syrup over top.  Bake at 375 degrees for 50 minutes.  Enjoy!            ...
One Dish Meal ~ Beef Cubes with Root Vegetables

One Dish Meal ~ Beef Cubes with Root Vegetables

I love to have some easy one-dish meals ready to make for supper.  This one is so savory and smells wonderful as it simmers on the stove.  Beef Cubes with Root Vegetables 1 lb grass-fed beef cubes, locally preferred 1 turnip 2 – 3 carrots 2 large red potatoes 3 cloves of garlic 2 t. Kelp seasoning 1 T Frontier Organic Onion & Herb seasoning Salt to taste 1/4 c grass fed butter 1/4 cup coconut oil 2 handfuls of swiss chard and/or kale Brown beef cubes in butter and coconut oil.  Season with the Kelp, onion, and salt.  Peel and cut up the turnip and carrots.  Cut up the potatoes with the skins on and smash the cloves of garlic.  Add the vegetables to the pan with the beef.  Toss.  Add 4 cups homemade beef broth ( I use my previously frozen beef broth cubes in my quart freezer bag.)  Cook on med/high till vegetables are soft then let simmer until ready to serve. Ten minutes before serving.  toss in the swiss chard/kale and season with salt.  Let it cook down and then serve in large soup bowl with some gluten-free rolls.  Enjoy!    ...
Baking Christmas Cookies – Gluten free

Baking Christmas Cookies – Gluten free

So the big thing around Christmastime growing up, was to bake many batches of Christmas cookies.  Eating gluten-free has not detered me, I’ve just had to search more for recipes that work and are just as scrumptious! One tried and true cookie is the Chocolate Chip Cookie.  There are many variations you can try but the one we like the best and have gotten high reviews for, is the one on the back of the Pamela’s All-Purpose Gluten Free Flour bag.   Chocolate Chip Cookie Cups 2-1/4 cups Pamela’s Flour Blend 3/4 tsp baking soda 1 tsp Kosher salt 2 sticks organic butter 3/4 cup organic raw sugar 3/4 cup organic brown sugar or coconut sugar 1 tsp vanilla 2 large eggs 2 cups semi-sweet choc chips Pre heat oven to 350.  Beat butter, sugars, and vanilla in a large bowl until creamy, than beat in eggs.  Gradually beat in the dry ingredients.  Add the chocolate chips. Now this is where I change it up a bit.  My experience with this recipe is that the cookies get really crispy and spread out.  So I use a small cookie scoop, about 1 Tbsp, and drop into small muffin tray, sprayed with olive or coconut oil spray.  Bake for about 12 – 15 minutes and remove after slightly cooled.     Ginger Shortbread Cookies taken from ElanasPantry.com 2 cups organic almond flour (I like to buy mine from nuts.com) 2 T arrowroot powder 1/4 t. celtic sea salt 1/4 t. baking soda 2 t ground ginger (more if you want them really gingery) 1 t. cinnamon 3 T Spectrum shortening or...

Beef & Broccoli Soup

Chicken soup is often thought of as a “go to” if you feel a cold coming on but this Beef and Broccoli soup also has all the nutrients and very flavorful!  I start it out like my Broccoli Cheese soup Broccoli Cheese Soup   1 med onion                  3 carrots 2 cloves garlic              1 t. celtic sea salt 4 ½ c chicken stock      3 T butter & 3 T coconut oil 1 ½ lbs broccoli          1 – 1/2 cup milk or heavy cream 3 T tapioca starch       3 c cheddar cheese season with salt and pepper Saute onion and garlic in butter and coconut oil.  Bring to boil with stock and cook broccoli and simmer for 15-20 minutes  Puree until smooth.  Whisk cream and tapioca starch together and add to the soup.  Simmer until heated through serve. Beef & Broccoli Soup in addition to the above recipe… 1 turnip (peeled and cubed)              1 lb ground beef 2 – 1/2  cups beef stock                        garlic salt, onion salt & kelp seasonings For the Beef and Broccoli soup, I saute the vegetables in the butter and then add 2 cups homemade chicken stock and 2 1/2 cups of homemade beef stock.   Meanwhile, saute 1 lb ground beef in butter and coconut oil, season with garlic salt, onion salt and the kelp seasonings if you have.  Add the broccoli and turnips to the stock and cook for 15 – 20 minutes.  Add the ground beef and 2 1/2 cups water.  Thicken with 3T tapioca starch in 1/2 c  hot water.   Season with salt and pepper as needed.   Katie at wellnessmama.com says this...

Chocolate Quinoa Cake with Chocolate Ganache ~ Flourless

Many of you have asked where my recipe is on my website…it’s kind of hiding in the post with the Pulled Pork, so I have made it’s own separate post along with some updated pictures.  The first Chocolate Quinoa cake I made was for my sister-in-law’s birthday, it was made with Hazelnut Buttercream        Hazelnut Buttercream 3/4 cup melted butter 1 – 1/2 c organic powdered sugar, sifted 1/2 T warm water 2 T  So Delicious Dairy Free coconut milk hazelnut coffee creamer 1/2 t vanilla To make buttercream, beat the butter bowl of standing mixer.    Add the water, sifted powdered sugar, coffee creamer and vanilla.  Beat for an additional 2 minutes. Beat the buttercream until light and fluffy.   Peanut Butter Buttercream The next cake, for my brother-in-law’s birthday, was with a Peanut Butter filling.  I used french vanilla coconut milk creamer instead of the hazelnut and added 1/4 c creamy peanut butter to the filling and blended well.  Then for my daughter and her friend’s combined birthday I made another quinoa cake with the hazelnut filling because it is so good!   Peanut Butter/Marshmallow Buttercream The most recent cake was a Peanut Butter Marshmallow Chocolate Quinoa cake which I made for my daughter and son’s combined birthday party, per their request!  I spread the peanut butter after creaming it a bit, on the bottom layer of the cake, then made the buttercream the same except substituted french vanilla for hazelnut again, and added 1/4 c of Suzanne’s Ricemellow Creame, blend well and spread on top of peanut butter then also on top of the top layer of...

Crock pot meals for a week – Sunday

This is what I’m making for Sunday’s meal.  There is some day before prep so here it is.    Enjoy! Autumn Sausage Casserole   1 pound turkey sausage, cooked                                      1 large, or 2 small apples, chopped (no need to peel) 1 yellow onion, chopped 1/2 cup chopped carrots 3 cups already cooked basmati rice 1/2 cup raisins 1 T dried parsley flakes 1 T brown sugar 1/2 tsp allspice 1/2 tsp cinnamon 1/4 tsp black pepper 1/3 cup chicken broth Directions Put all the ingredients into the crock, and stir well.  Cover and cook on Low for 5-7 hours, or on High for 3-4. You’re really only heating through, and allowing the vegetables to soften. (Taken from www.crockpot365.blogspot.com) This is a great recipe for Sunday, you can prepare everything on Saturday and put it in the crock pot before you leave for church, when you get home you have a great smelling and tasting meal waiting for you!...

Crock pot meals for a week – Saturday

Coq au Vin   6 to 8 frozen chicken thighs 6 slices cooked Turkey bacon 1 cup carrots, cut in pennies 1 chopped yellow onion 3 cloves chopped or minced garlic 1/2 t black pepper 1/2 t kosher salt 1/2 cup chicken broth 1 1/2 cup red cooking wine 2 large fresh thyme sprigs Directions Cook your bacon. Place the frozen chicken into your crockpot and start layering in the rest of the ingredients. Cover and cook on low for 8 hours. You could cook it on high for 4, but it won’t taste as good. The flavors meld so nicely when cooked low and slow.   Pecan topped Baked Sweet Potatoes – crock pot 4 peeled, sliced sweet potatoes 1 can whole-berry cranberry sauce 1 c evaporated milk               4 T butter ¾ c brown sugar                    1 c chopped pecans 1 t vanilla                              2 c gluten-free pretzels Peel and slick the sweet potatoes and stagger-stack in crock pot.  Cover with the br. sugar & cranberry jelly.  Mix the vanilla and milk and pour over top, dot the butter on top and sprinkle the pecans and pretzels over the top.  Cover and cook on Low for 5 – 6 hours or 3 -4 on High, uncover an let sit for 15 min before serving. (Taken from crockpot365.blogspot.com) Tomorrow ~ Autumn Sausage & Rice...

Crock pot meals for a week – Friday

Sausage & Broccoli Soup   2 T olive oil                      1 t. oregano ½ onion                             1 t. basil 1 clove garlic                    1 t. salt 1 t. Sea Vege Seasoning 1 lb sliced sausage            1 ½ c broccoli florets                    4 cups beef broth            1 ½ c kidney beans 1 ½ c diced red potato     28 oz diced tomatoes Saute onions and garlic in oil.  Add sliced sausages and cook for 5 min.  Add to crock pot and add broth, vegetables, beans and seasonings.  Cook on low for 4 hours. I use Bolton’s Turkey Sausage or Kielbasi and my own beef broth, here is the recipe for beef broth,  which of course you want to do ahead of time.  The Sea Veges I get from Amazon.  Why, you ask?  “Kelp granules are an especially rich source of potassium, iron, iodine, Vitamin B-6, Riboflavin, and dietary fiber. Kelp also contains a natural substance, glutamic acid, that enhances flavor and tenderizes.  Sprinkle on soups, salads, tofu, pasta, stir-fries, dressings, dips, sauces, breads, tabouli. Get the nutritional benefits of sea veggies, and skip the table salt.“ (taken from www.seaveg.com)   Beef Broth   4 lbs beef marrow bones      3 celery stalks, chopped 4 qts filtered water             1 bunch parsley ½ c vinegar                           3 carrots, chopped 3 onions, chopped   Roast or brown the beef bones then add to a large stock pot with vegetables and vinegar and water.  Bring to boil and skim off scum.  Reduce heat and simmer for 12 – 24 hours.  Add the parsley for last 10 min of simmer. Strain and cool in fridge before freezing. I put my broth in...

About Me

I'm Janelle, a homeschool mom living for Jesus in everything I do and learning how to have a balanced and healthy life. My husband John and I live in Pennsylvania. From cooking and baking gluten free to learning about the daily use of herbs and essential oils, I try to find a balance that works for our family. About five years ago we started to make changes in our diet because of many health issues and it has been a learning and exciting journey. Thanks for stopping by!
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