Archive | September 2011

How I shop & soap nuts!

I just realized I haven’t been to the grocery store in at least 2 weeks! And guess what?  My house is full of food. I don’t need to go. How is that?

Well, I get produce from bountiful, my milk is delivered by Boise Milk, I order odd things like wheat, produce, spices, etc from Azure Standard, everything else I make from scratch such as yogurt, bread, tortillas, granola(we use as cereal), fruit leather, pretzels, crackers, cookies, & all meals. I buy my wheat, oats, beans all in bulk through different sources usually Walton Feed or the church cannery. I buy butter, cheese. & nuts from Costco and I hate going there so I stock up when I go.  I also order herbs and few things like coconut flour(which I’m anxiously waiting to arrive any day) from Amazon.

I don’t know if you are interested in all this but I thought it was pretty cool that I didn’t have to go to the grocery store in so long and I intend to see how much longer I can go.  I don’t shop at a 20 different stores wasting gas and time.  When I can I shop the local markets and orchards to get great deals on produce as well.

Onto the next topic, Soap nuts! I just discovered this new product from Naturoli.  They have laundry detergent that is all natural(watch their movie on it how they are harvested on their website.)  It’s great for people with sensitive skin or if you just want to be more green. It has the lowest carbon footprint out there.  You use 1/2 tsp per load and you don’t need any bleach or softener. I have done 7 loads so far with it and am very impressed. My clothes are static free, very clean and so soft. Even my old towels!  I am not selling this nor am I endorsed by this company. I should be. I just really love this new product. I bought it 40% off which made it comparable to my old detergent I was buying at Costco.   Anything with less chemicals in my life is a great thing!

Healthy Pumpkin Cookies

I was looking for a cookie recipe that my kids would love while we watch a movie tonight. I also wanted one that I was ok with feeding them. And even though it’s 90 degrees outside still, I am in the mood for fall! I hung my fall decorations today! I am a total sucker for fall things! I hate halloween but love fall. Have you gotten that I love fall by now?

So let’s eat pumpkin. About 7 years ago I got on a pumpkin kick. I made everything pumpkin I could find! I burned out on pumpkin. I think I’m ready to try pumpkin again. So Katie over at Kitchen Stewardship had this great recipe. I am going to help my kids make it tonight. My mother used to make wonderful pumpkin cookies with a glaze that are to die for. I will try to alter it to be whole food in the future and post it here.

Kitchen Stewardship’s Healthy Pumpkin Cookies



2 cups butter or coconut oil or palm shortening (see above to use some flax seed, as well)
1 1/2 c. sucanat (unrefined cane sugar)
16 oz. can pumpkin or 2 c. pumpkin puree (squash works, too!)
2 eggs
2 tsp. vanilla
4 c. white whole wheat flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1 tsp.nutmeg
½ tsp. allspice
1 tsp. salt
2 c. chocolate chips or raisins
1 c. chopped nuts


Cream fat and sweetener. Add pumpkin, eggs and vanilla; beat well. Stir together flour and next 6 dry ingredients. Add to batter; mix well. Stir in choc chips and nuts.

Drop rounded teaspoonfuls two inches apart on a greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Gingerbread Cake

I have a pregnant friend lacking in iron and I told her about this awesome cake that is full of molasses which has iron. So I promised I would post this for her today. Sorry everything is in italics and double spaced can’t seem to control wordpress today.
Upate: I soaked my flour in the warm water & butter, covered with a towel and left on the counter overnight to help decrease the phytic acid. Then added the rest of the ingredients. The cake was more moist and I liked it even better.
Gingerbread Cake

3 c whole wheat flour

1 tsp salt

1 tsp baking powder

1 tsp soda

1 ½ tsp ginger & cinnamon each

Mix dry together.


¼ c coconut oil or melted butter

¾ c applesauce

1 c molasses

1 c water

2 eggs

Pour into a greased 13×9 pan. Bake 400 for 20-30 min. Serve warm with applesauce and whipped cream on top! Great for breakfast!

Peanut Butter Kisses/Balls

I have a recipe that I have made for years and am recently finding different versions of it.  I called mine Peanut Butter Balls, another lady calles them kisses, which I like better. My kids love, love, love these as treats for their lunches or after school.  They are sooo easy to make and require no cooking skills!  I found this link today for Raw Cookie Dough Bites. They are very similar but they add coconut flour. I just bought some on Amazon and it hasn’t come yet. When it does I am definitely trying them.  Remember you want raw honey because any other is just like using sugar. Raw honey helps with seasonal allergies and had minerals and vitamins that your body needs.

I made the raw cookie dough bites last weekend!!! Sooo yummy!! They have a texture like raw cookie dough.  I loved the almond butter and the coconut flour really lent a great taste! Will be making these a lot!

Peanut Butter Kisses/Balls

1 c organic/all natural peanut butter
1/2 c or less honey
1 c finely shredded unsweetened coconut
1/2 c sunflower seeds
1/2 c chia seeds
options: chocolate chips (mini work best), ground flax seed, chopped nuts, raisins,

Mix all together and roll into bite size balls and place on a cookies sheet. Put in fridge or freezer for 1/2 hour to chill. Then store in a plastic bag or bucket. Last a long time if kids don’t get to them first! And they are so healthy!

Cold-fighting Cabbage Soup

I found this great recipe for fighting colds on a wonderful blog called Frantically Simple. I thought I would try it since I had cabbage and carrots that needed to be used in my fridge. No one in my house has a cold right now but it can’t hurt.

I needed a crockpot meal so I did it in my crockpot.  I browned the onions while I put everything else in the crockpot. Once the onions were browned lightly I put my about a cup of my veggie broth into the onion pan to soak up all the wonderful browned flavor sticking to the bottom of the pan then I dumped it into the crockpot.  I cooked for 4 hours on high.
Cold Fighting Cabbage Soup (Vegan)

Health Benefits of Cabbage Soup

  • Cabbage is an excellent natural source of vitamin C.  Did you know that cabbage has even more vitamin C than oranges?  Unlike oranges, however, cabbage is not mucous producing.  Heaven knows, you don’t want any more of that when you have a cold.  (I am horrified that I used the word mucous in a recipe post, but there it is.)
  • Garlic is a natural antibiotic.  Perfect for fighting off the nasties.
  • Both garlic and cabbage are blood cleansers, helping to remove toxins from the body.
  • Vegetables are easier for the body to digest than meat.  This frees up some of your body’s energy for cold-fighting.
  • This soup is cheap to make.  What, that’s not a health benefit?  Well, I always feel better when my money stays in my purse.  Don’t you?

Other benefits:

  • It only takes a half an hour to make.
  • This recipe makes enough to for several meals.
  • Did I mention how cheap this soup is?  Especially if you make your own (free!) vegetable stock.
  • Most importantly, it’s filling, satisfying and really yummy.

Newt and I each enjoyed a couple of bowls  for lunch.  When we heard that Newt’s Grandma wasn’t feeling well, we took some over to her.  There was still a whole lot of soup left over.  I ladled it into pint canning jars and put it in the freezer.  Next time we want some, I’ll just pull out a jar and pop it in the microwave.  It’s the perfect serving size for two.
Why don’t you make up a batch to freeze and have on hand for the upcoming cold and flu season? You’ll thank me later.

Cold Fighting Cabbage Soup
Recipe type: Soups
Author: Heidi @ Frantically Simple
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 10 – 12
This soup is filled with cold-fighting power, and it tastes great too! Carnivores, don’t let the vegan label throw you. This soup is great no matter what.
  • 3 tablespoons of olive oil
  • 1 medium sized white or yellow onion, chopped
  • 6-8 cloves of garlic, pressed
  • 1/2 a large head of cabbage, chopped
  • 1 large carrot, peeled and chopped
  • 8 cups vegetable broth (if you prefer, chicken broth could be substituted)
  • 1 14.5 oz. can peeled and diced tomatoes
  • salt and pepper to taste
  • Optional garnish: cubed or torn day-old bread and additional olive oil
  1. In a large stock-pot, heat olive oil over medium high heat. Add onions and cook until translucent – about 5 minutes. Stir in garlic and continue to cook until onion is slightly browned.
  2. Add remaining ingredients (except for bread and additional olive oil). Bring to a boil, then reduce to simmer. Cook until carrots and cabbage are tender, about 20 minutes.
  3. To serve, ladle into bowls. Top with a handful of cubed or torn day-old bread and a drizzle of olive oil.
Update:  I took the leftovers to a friend for lunch and we added yellow summer squash, 1/2 tsp italian seasonings, and sprinkled fresh sage over the top.  It was much better. I think this soup is a good catalyst for adding more things. Served with wonderful homemade honey oat bread and cucumbers.