Peach Chia Seed Pudding

Try this healthy alternative to sugary puddings. It tastes like vanilla pudding with a hint of peach.  

Try this healthy alternative to sugary puddings. It tastes like vanilla pudding with a hint of peach.  

Tater's Ranch Dressing

I love my salads and I LOVED ranch dressing.  When I started my health journey I knew that I needed to change what I put on my salads.  This recipe is wonderful, make it with all organic ingredients.

 

I love my salads and I LOVED ranch dressing.  When I started my health journey I knew that I needed to change what I put on my salads.  This recipe is wonderful, make it with all organic ingredients.

 

Creamed Asparagus Soup

Creamed Asparagus Soup

It has been down right cold here the past couple of days and hot soup is always my answer to a comfy way to warm up.  I call this soup creamed even though it doesn’t have any milk products in it.  It still tastes amazingly creamy because   the rotisserie chicken broth recipe I use is so full of flavor.  I love to make a toasted grilled cheese with Ezekiel Bread, Butter, and organic Pepper Jack.  Good stuff!

Creamed Asparagus Soup

It has been down right cold here the past couple of days and hot soup is always my answer to a comfy way to warm up.  I call this soup creamed even though it doesn’t have any milk products in it.  It still tastes amazingly creamy because   the rotisserie chicken broth recipe I use is so full of flavor.  I love to make a toasted grilled cheese with Ezekiel Bread, Butter, and organic Pepper Jack.  Good stuff!

Rotisserie Chicken and Chicken Broth Recipe

Rotisserie Chicken and Chicken Broth Recipe

Rotisserie Chicken and Chicken Broth Recipe

Here's a Raw Tossed Salad Tip

Here's a Raw Tossed Salad Tip

I learned this tip years ago from my friend Carol. She, like me, is a salad lover and eats salad at least 4-5 times a week. Here is her tip...

Here's a Raw Tossed Salad Tip

I learned this tip years ago from my friend Carol. She, like me, is a salad lover and eats salad at least 4-5 times a week. Here is her tip...

Beet Punch

Beet Punch

Beet Punch

My Four "ole Greenie Meanie" juice recipes

I have been juicing now for over 4 months.  These are my favorite green recipes.  I think you will like them. 

I have been juicing now for over 4 months.  These are my favorite green recipes.  I think you will like them. 

Banana Chia Seed Pudding

It is such a challenge for me to find raw recipes that I really like but I REALLY LIKE this simple recipe. 

It is such a challenge for me to find raw recipes that I really like but I REALLY LIKE this simple recipe. 

Homemade Pineapple Vinegar

I was amazed at how easy it is to make Pineapple Vinegar.  I will never be able to compost pineapple scraps again without thinking about the vinegar I could make. 

I was amazed at how easy it is to make Pineapple Vinegar.  I will never be able to compost pineapple scraps again without thinking about the vinegar I could make. 

Homemade Kombucha Tea

Kombucha tea a wonderful alternative to soda.  I like the sour fizziness.  I got to say that the thought of drinking something made from a Kombucha mother or as my friend Tater says, a scoby, kind of creeped me out but once I tried it I was hooked.  You can find a recipe for Kombucha from the book "Wild Fermentation" by Sandor Ellix Katz.  


A Kombucha mother is a gelatinous colony of bacteria and yeast.  It ferments the sweet tea and then reproduces itself which allows the brewer to make double the batch the next time around.  Excellent live culture food source.  The following is a video I used to learn how to make it and where to buy a Kombucha mother (if you don't have a friend who has one to give you).

 

Kombucha tea a wonderful alternative to soda.  I like the sour fizziness.  I got to say that the thought of drinking something made from a Kombucha mother or as my friend Tater says, a scoby, kind of creeped me out but once I tried it I was hooked.  You can find a recipe for Kombucha from the book "Wild Fermentation" by Sandor Ellix Katz.  


A Kombucha mother is a gelatinous colony of bacteria and yeast.  It ferments the sweet tea and then reproduces itself which allows the brewer to make double the batch the next time around.  Excellent live culture food source.  The following is a video I used to learn how to make it and where to buy a Kombucha mother (if you don't have a friend who has one to give you).

 

Healthybratt's Kimchi

Healthybratt's Kimchi is another great way to introduce a fermented food to your diet. I love hot, and this is! You can easily adjust the heat to your perference. I love the way she put links to help in purchasing the ingredients. I got to admitt I didn't even know what some of them were until I made this for myself. It is a nice condiment on meats. I hope you give it a try. 

Healthybratt's Kimchi is another great way to introduce a fermented food to your diet. I love hot, and this is! You can easily adjust the heat to your perference. I love the way she put links to help in purchasing the ingredients. I got to admitt I didn't even know what some of them were until I made this for myself. It is a nice condiment on meats. I hope you give it a try. 

Making Your Own Yogurt and Yogurt Cheese

Yogurt is a great way to introduce live cultures into your diet.  By making your own you side step pasteurized store bought yogurts.  Pasteurization kills the useful bacteria that you want to gain from this food.  You can find a recipe for making your own yogurt in the book "Wild fermentation" written by Sandor Ellix Katz.  Here is a link to the website:  or you can do what I did and learn from this video.  Either way, yogurt is a fermented food that is a great tool in rebuilding and maintaining good gut health.  Cultures for Health is where I purchase my live cultures for the homemade yogurt. 

 

 

 

 

 

I have made this yogurt cheese which has a consistancy of cream cheese many times.  It is so easy to make and I love to add different herbs for flavorings.  Yummy stuff!

 

Yogurt is a great way to introduce live cultures into your diet.  By making your own you side step pasteurized store bought yogurts.  Pasteurization kills the useful bacteria that you want to gain from this food.  You can find a recipe for making your own yogurt in the book "Wild fermentation" written by Sandor Ellix Katz.  Here is a link to the website:  or you can do what I did and learn from this video.  Either way, yogurt is a fermented food that is a great tool in rebuilding and maintaining good gut health.  Cultures for Health is where I purchase my live cultures for the homemade yogurt. 

 

 

 

 

 

I have made this yogurt cheese which has a consistancy of cream cheese many times.  It is so easy to make and I love to add different herbs for flavorings.  Yummy stuff!

 

Pickling Spice

Recipe for   

Pickling Spice

 AMOUNT:  ¼ cup

Ingredients:

2	Cinnamon sticks broken
1 T	Mustard seed
2 t	Peppercorns
1 t	Cloves
1 t	Allspice
1 t	Juniper berries
1 t	Mace
1 t	Dill seeds
4	Bay leaves
1 t	ginger

Directions:

Mix all ingredients together and store in an air tight container.

 

Recipe for   

Pickling Spice

 AMOUNT:  ¼ cup

Ingredients:

2	Cinnamon sticks broken
1 T	Mustard seed
2 t	Peppercorns
1 t	Cloves
1 t	Allspice
1 t	Juniper berries
1 t	Mace
1 t	Dill seeds
4	Bay leaves
1 t	ginger

Directions:

Mix all ingredients together and store in an air tight container.

 

Hummus with Olives

 

I love this with homemade whole wheat pita bread chips...hmmm!  It keeps for days in the fridge and is a great source of fiber.  I have also toasted Ezekiel Bread, cut it into sqaures, and spread the Hummus onto it. Mmmm...good stuff!

 

Recipe for

Hummus with Olives

 

AMOUNT:  2 cups

 

Ingredients:

1 can	Garbanzo beans
¼ cup	Green Olives
½ cup	Black Olives
¼ cup	Red Onion
2 cloves	Garlic minced
¼ cup	Olive Oil

Directions:

• drain beans and add to food processor
• add olives, onion, garlic, and oil
• process until creamy

 Store in the fridge for up to a week.

 

 

 

I love this with homemade whole wheat pita bread chips...hmmm!  It keeps for days in the fridge and is a great source of fiber.  I have also toasted Ezekiel Bread, cut it into sqaures, and spread the Hummus onto it. Mmmm...good stuff!

 

Recipe for

Hummus with Olives

 

AMOUNT:  2 cups

 

Ingredients:

1 can	Garbanzo beans
¼ cup	Green Olives
½ cup	Black Olives
¼ cup	Red Onion
2 cloves	Garlic minced
¼ cup	Olive Oil

Directions:

• drain beans and add to food processor
• add olives, onion, garlic, and oil
• process until creamy

 Store in the fridge for up to a week.

 

 

Homemade Laundry Soap Recipe

Part of my health journey has been changing over to healthier products for my family.  Not only is this healthier for us it is cheaper!  I made this in November 2012 for $25.00!

Homemade Laundry Soap Recipe

this recipe makes approximately 2.5 gallons of dried soap

6 bars of Ivory soap
1 box of Borax 76 oz.
1 box of washing soda 55oz.
2 cups of baking soda
2 containers of Oxyclean
1-2 containers of fabric softener crystals (this is optional, don't use if you have sensitive skin)

use 2 tablespoons per load.  For front loaders:  put it directly in with the clothes instead of using the dispenser!

Part of my health journey has been changing over to healthier products for my family.  Not only is this healthier for us it is cheaper!  I made this in November 2012 for $25.00!

Homemade Laundry Soap Recipe

this recipe makes approximately 2.5 gallons of dried soap

6 bars of Ivory soap
1 box of Borax 76 oz.
1 box of washing soda 55oz.
2 cups of baking soda
2 containers of Oxyclean
1-2 containers of fabric softener crystals (this is optional, don't use if you have sensitive skin)

use 2 tablespoons per load.  For front loaders:  put it directly in with the clothes instead of using the dispenser!

Double Coconut Granola

Double Coconut Granola:  you will love this recipe!  It reminds me of my mom and fills the house with yummy smells of youth.  It will stay fresh over a week in this glass jar and it is easy to dip into for snacking.  Enjoy!

---

Yields: 3 cups of granola (NOTE: Double if you’d like more for snacking, because you’re gonna love this stuff)

Ingredients:
3 cups rolled oats
1 scant cup unsweetened shredded coconut
1/4 cup clover honey
1/6 cup virgin coconut oil (half of a 1/3 cup measure)
1 tablespoon vanilla extract (I used almond because I was out of vanilla)
1 teaspoon kosher salt
optional: I toasted another 1/2 cup of sweetened shredded coconut to add in for sweetness, but that was before I’d tasted the cooled batch. It’s probably unnecessary.

Directions:
Heat oven to 300 degrees F. Combine oats and shredded coconut in a large bowl. In a small saucepan over medium heat, cook honey, coconut oil, vanilla, and salt until just simmering.

Pour honey mixture over the oat mixture, stirring well with a wooden spoon until fully combined. Spread this mixture out over a large sheet pan, place in oven, and bake for 10 minutes before stirring the granola. Repeat 10 minute baking time, followed by stirring, until granola is well-toasted (takes about 4 cycles, or about 40 minutes).

Cool the granola on the baking sheet, stirring occasionally. When cooled, you can store granola in an airtight container in the refrigerator for a few weeks, or at room temperature for two.

Nutritional Info: Serving size: 70 grams (about 1/2 cup) Calories: 233, Fat: 12g, Sodium: 122mg, Carbs: 32g, Fiber: 4g, Sugars: 8g, Protein: 4.5g (NOTE: I’d use half a serving if I were combining the granola with bran flakes in my cereal)

Double Coconut Granola:  you will love this recipe!  It reminds me of my mom and fills the house with yummy smells of youth.  It will stay fresh over a week in this glass jar and it is easy to dip into for snacking.  Enjoy!

---

Yields: 3 cups of granola (NOTE: Double if you’d like more for snacking, because you’re gonna love this stuff)

Ingredients:
3 cups rolled oats
1 scant cup unsweetened shredded coconut
1/4 cup clover honey
1/6 cup virgin coconut oil (half of a 1/3 cup measure)
1 tablespoon vanilla extract (I used almond because I was out of vanilla)
1 teaspoon kosher salt
optional: I toasted another 1/2 cup of sweetened shredded coconut to add in for sweetness, but that was before I’d tasted the cooled batch. It’s probably unnecessary.

Directions:
Heat oven to 300 degrees F. Combine oats and shredded coconut in a large bowl. In a small saucepan over medium heat, cook honey, coconut oil, vanilla, and salt until just simmering.

Pour honey mixture over the oat mixture, stirring well with a wooden spoon until fully combined. Spread this mixture out over a large sheet pan, place in oven, and bake for 10 minutes before stirring the granola. Repeat 10 minute baking time, followed by stirring, until granola is well-toasted (takes about 4 cycles, or about 40 minutes).

Cool the granola on the baking sheet, stirring occasionally. When cooled, you can store granola in an airtight container in the refrigerator for a few weeks, or at room temperature for two.

Nutritional Info: Serving size: 70 grams (about 1/2 cup) Calories: 233, Fat: 12g, Sodium: 122mg, Carbs: 32g, Fiber: 4g, Sugars: 8g, Protein: 4.5g (NOTE: I’d use half a serving if I were combining the granola with bran flakes in my cereal)

Fried Crappie

 

Fried Crappie

 

 

There isn't anything better to eat than fresh crappie.  My Dad has been fishing his whole life supplying many families over the years with fish.  He came home with his limit and I decided to film him filleting crappie.  He really makes it look easy but I can testify that it is much harder than it looks. 

 

Mom's recipe is very simple.  Fill a large skillet half way with vegetable oil.  Set the temp on medium high, salt each fillet and then put it into a bag with cornmeal (and just a bit of flour), place fillets one at a time into the hot oil, brown and then put them onto a platter lined with paper towels.  Yum...makes me hungry just thinking about them.

 

Fried Crappie

 

 

There isn't anything better to eat than fresh crappie.  My Dad has been fishing his whole life supplying many families over the years with fish.  He came home with his limit and I decided to film him filleting crappie.  He really makes it look easy but I can testify that it is much harder than it looks. 

 

Mom's recipe is very simple.  Fill a large skillet half way with vegetable oil.  Set the temp on medium high, salt each fillet and then put it into a bag with cornmeal (and just a bit of flour), place fillets one at a time into the hot oil, brown and then put them onto a platter lined with paper towels.  Yum...makes me hungry just thinking about them.

Baked Kale Chips

 

 

 

 

Dr. Terry Wahls  was the one to show me the power in eating kale.  I was convinced after listening to her the benefits of this leafy green veggie.  What is in one cup of kale?  36 calories,

5 grams of fiber, 15% daily calcium and B6, 180% daily Vitamin A, 200% daily Vitamin C, and 1020% Vitamin K.  Wow, what a punch of nutrition!

Recipe for

Baked Kale Chips

 AMOUNT:  about 4 cups

 Ingredients:

6-8 C	Kale (remove stems)
2 T	Olive oil
1 t	Cider vinegar
½ t	Garlic Salt

Directions:

1.       place the rack on the lowest shelf

2.       in large bowl mix all ingredients thoroughly

3.       place on baking sheet evenly

4.       bake for 10 minutes, it should be crispy to the touch

 

 

 

 

 

Dr. Terry Wahls  was the one to show me the power in eating kale.  I was convinced after listening to her the benefits of this leafy green veggie.  What is in one cup of kale?  36 calories,

5 grams of fiber, 15% daily calcium and B6, 180% daily Vitamin A, 200% daily Vitamin C, and 1020% Vitamin K.  Wow, what a punch of nutrition!

Recipe for

Baked Kale Chips

 AMOUNT:  about 4 cups

 Ingredients:

6-8 C	Kale (remove stems)
2 T	Olive oil
1 t	Cider vinegar
½ t	Garlic Salt

Directions:

1.       place the rack on the lowest shelf

2.       in large bowl mix all ingredients thoroughly

3.       place on baking sheet evenly

4.       bake for 10 minutes, it should be crispy to the touch

 

Sour Dough Bread

Recipe for

Sour Dough Bread

 AMOUNT:  1 loaf

Ingredients:

1 1/3 C	Lukewarm water divided
1 C	Sourdough starter
1 t	Active dry or instant yeast
3 2/3 C	Bread flour
½ t	Coarse salt
1 ½ T	Cold milk
1 ½ T	Olive oil

Directions:

1.        place 1 C water, sourdough starter, yeast, and flour in bowl and stir until moisten

2.        mix the dough for 6 minutes

3.        let rest for 20 minutes

4.        add salt and mix or 2 minutes

5.        place milk, oil and remaining water in small bowl and stir

6.        add liquid to dough slowly

7.        mix for 4 minutes

8.        cover for 2-2 ½ hours until double

9.        place dough on floured surface and form into a rough oval, then put dough on parchment paper 12 x 16

10.     cover and let rest 20 minutes

11.     shape 8 x 10 inch oval 1 ½ inch thick

12.     dimple dough every 2 inches,  sprinkle with flour and cover for 2 hours

13.     place baking stone on lowest rack in a 500° oven for 20 minutes before baking bread

14.     spritz the over with a spray bottle and close door

15.     slide dough on parchment paper onto baking stone

16.     reduce to 450° spritz oven 2 more times

17.     after 15 minutes remove parchment paper and bake another 5 minutes, flip and bake another 5

18.     bread should sound hollow when done

Recipe for

Sour Dough Bread

 AMOUNT:  1 loaf

Ingredients:

1 1/3 C	Lukewarm water divided
1 C	Sourdough starter
1 t	Active dry or instant yeast
3 2/3 C	Bread flour
½ t	Coarse salt
1 ½ T	Cold milk
1 ½ T	Olive oil

Directions:

1.        place 1 C water, sourdough starter, yeast, and flour in bowl and stir until moisten

2.        mix the dough for 6 minutes

3.        let rest for 20 minutes

4.        add salt and mix or 2 minutes

5.        place milk, oil and remaining water in small bowl and stir

6.        add liquid to dough slowly

7.        mix for 4 minutes

8.        cover for 2-2 ½ hours until double

9.        place dough on floured surface and form into a rough oval, then put dough on parchment paper 12 x 16

10.     cover and let rest 20 minutes

11.     shape 8 x 10 inch oval 1 ½ inch thick

12.     dimple dough every 2 inches,  sprinkle with flour and cover for 2 hours

13.     place baking stone on lowest rack in a 500° oven for 20 minutes before baking bread

14.     spritz the over with a spray bottle and close door

15.     slide dough on parchment paper onto baking stone

16.     reduce to 450° spritz oven 2 more times

17.     after 15 minutes remove parchment paper and bake another 5 minutes, flip and bake another 5

18.     bread should sound hollow when done

Sour Dough Starter

Recipe for

Sour Dough Starter

Ingredients:

4 C	Flour
4 C	Potato water
1	Bunch of red grapes

Directions:

 

1.       place grapes in cheese cloth and smash up grapes to start the flow of juice

2.       make slurry with flour and water

3.       place in the grapes

4.       cover and leave at room temperature for a week

5.       after 2 day the mixture will separate, water on top

6.       after 4 day the mixture will become bubbly and smell like cheese

7.       at 6 day the bag of grapes with deflate, the smell is strong

8.       discard the grapes

9.       feed the starter with equal amounts of flour and water and mix well

10.    cover and place in a warm place for 8 hours

11.    after 8 hours your starter is ready to use

12.    feed it every time after you

Recipe for

Sour Dough Starter

Ingredients:

4 C	Flour
4 C	Potato water
1	Bunch of red grapes

Directions:

 

1.       place grapes in cheese cloth and smash up grapes to start the flow of juice

2.       make slurry with flour and water

3.       place in the grapes

4.       cover and leave at room temperature for a week

5.       after 2 day the mixture will separate, water on top

6.       after 4 day the mixture will become bubbly and smell like cheese

7.       at 6 day the bag of grapes with deflate, the smell is strong

8.       discard the grapes

9.       feed the starter with equal amounts of flour and water and mix well

10.    cover and place in a warm place for 8 hours

11.    after 8 hours your starter is ready to use

12.    feed it every time after you