Fantastic. Who knew? Watch this:

 

 

Hap Tip: Jonah

Mama’s Calendula Skin Food

February 14, 2012

Here is the recipe I created for “Mama’s Calendula Skin Food 2011”:

Wonderful for cuts, scrapes, chapped skin, lip balm, burns, cuticles, rough skin on heels and more.

¼ c Calendula infused grapeseed oil

.5 oz beeswax

1/8 t unfiltered honey

½ t cocoa butter

½ t sea buckthorn oil

20 drops peppermint, lavender or Thieves essential oil

Slowly melt beeswax in double boiler. (I used a pyrex measuring cup in a pan of water)

stir in honey, cocoa butter, and oils. Do not boil, just warm until melted.

When all liquid, turn off heat, add drops of essential oil and stir, pour into little containers and allow to cool.

Freezing Snow Peas

August 5, 2011

It’s the first week of August and I thought the season was over but it turns out that all my snow peas really needed was more water. There have been some huge rainstorms in the past 10 days and there are many new pea shoots, flowers and more snow peas. Yahoo. Here is how I am preserving some for the winter.

Wash and string (peel down the stringy seams on both sides by snapping the top and gently pulling down)

Place in boiling water for 2 minutes

 

Cool in iced water 2 minutes

Pat dry and freeze in freezer bags or freezer-safe containers.

Strawberry Shortcake

June 19, 2011

Perfect treat for Father’s Day- I’ve just picked 4 quarts of organic strawberries at McEnroe’s Farm up in Amenia, NY. Tough picking because they’ve let the weeds grow up- so there were thistles to wrestle with (ouch) and slim pickings because this is only their first week of picking. So I was a bit early. Hope my dear friend, T, will go with me later in the week or even next week. No matter, I’ve frozen 3 quarts (for sorbet and the winter) and will use the rest for shortcake topping and for snacking. They are very sweet!

I have tried a new vanilla muffin recipe from food.com. It only makes 9 (really, I tried to stretch it but 9 it is) muffins/cupcakes so you might like to make more, these are going to go fast in my house. I also used a gluten free flour mix instead of all the separate flours. 22 minutes in the oven was perfect time. The recipe also has chocolate frosting. I am not going to make that. I will make strawberry topping, see below.

  • Prep Time: 30 mins
  • Total Time: 1 hr
  • Serves: 9, Yield: 9 Cupcakes

Ingredients

◦                                  2/3 cup soymilk

◦                                  1/4 cup canola oil

◦                                  3/4 cup agave nectar

◦                                  2 teaspoons vanilla extract

◦                                  1/4 teaspoon almond extract

◦                                  1 1/2 cups gluten free flour

◦                                  1 teaspoon baking powder

◦                                  1/2 teaspoon baking soda

◦                                  1/4 teaspoon salt

Directions (adapted from food.com):

Preheat oven to 325°F;

Line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.

 Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.

Add flour, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.

Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.

Let cool in pan for 1 hour to allow agave to set.

Serve with 2 cups strawberries halved and cooked with 1 T maple syrup or honey, 1 cup water and 2 T arrowroot powder on low flame, stir until thickened;

Garnish with fresh berries and whipped tofu cream topping (1/2 cake organic tofu, 2 T tahini, 1 T agave syrup (or to desired sweetness) , pinch salt, 2 T grapeseed oil blend until smooth and creamy.

Mushrooms for Bone Health

January 19, 2011

Check out this good article by Vivian Goldschmidt on the benefits of shiitake and other mushrooms for healthy bones. Because of their copper, zinc and other mineral content, all mushrooms can be beneficial not only for bone health but for our immune systems as well. There is even a recipe for shiitake stir fry. Yum.

 

 

Yummy Baked Root Vegetables

December 28, 2010

Here’s a yummy, fast and easy recipe for roasted root vegetables. The key is cutting uniform thickness so everything cooks at the same time.

Preheat oven to 350°.

Wash fingerling sweet potatoes, carrots, onions and parsnips by gently scrubbing with vegetable brush and water. The carrots, parsnips and onions came from my garden! Farmers Joanie and Mark from Wild Carrot Farm grew the sweet potatoes.

Cut into long, thin slices.

Line baking sheet with unbleached, chlorine free parchment baking paper. (Remember you can compost this paper!)

In separate bowl, toss vegetables with mixture of 2-3 tablespoons grapeseed oil, 1/2 t salt, any spices you love. Then spread on baking sheet. Put in oven for 15-25 minutes, turning and tossing occasionally.

Vegetables are done when easily pierced by a fork.

My friend Nance likes to shake some curry powder on her roasted vegetables.  Jane likes her spicy rub sprinkled on. Here’s my dinner plate with toast and smoked salmon, broccoli and collards,  roasted root vegetables, millet croquette, some grated daikon, arame and sauerkraut:

Thank you to Greta for this great site where I have found something that I think my dear friend, Teresa will want to bake for her Southern family! Check out this Pecan Pie recipe from Gluten-Dairy-Free.com.