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 baskets.org, 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!
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 tsp. vanilla
4 c. white whole wheat flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
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.
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
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!
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!
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.
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?
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.
Optional garnish: cubed or torn day-old bread and additional olive oil
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.
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.
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.
Looking for an easy, impressive, and fabulous meal? It’s even gluten-free! My entire family even the picky 3-year-old ate this up and we wanted more. I found it in Farmer John’s Cookbook but these are my alterations.
Crustless Cauliflower Quiche
2 T butter
1 small onion, sliced
2 c chopped cauliflower (about 1 very small head)
1 tsp salt, divided
3 T water
1 1/2 c heavy cream (I used whole milk)
pinch fresh nutmeg
3/4 c grated Swiss or Dubliner cheese
salt & pepper
Preheat oven to 375 degrees
Melt 2 T butter in a medium skillet. Add the onion & saute till translucent, about 5-7min. Add the cauliflower, 1/2 tsp of the salt, and 3T water ; cover and cook for 10 min, shake pan occasionally. Cauliflower should be barely tender as it will cook more in the oven.
Butter a pie dish. Whisk the eggs in a bowl and add the milk and 1/2 tsp salt and nutmeg.
Sprinkle half the cheese on the bottom of the pan. Add the cauliflower mixture. Pour the egg/cream mixture over the top, being careful not to add so much that it goes all the ay to the top of the crust, as it will rise during baking. Sprinkle with salt and pepper. Sprinkle with remaining cheese.
Bake until quiche is lightly browned in spots, 25-35 minutes.
I recently received a bunch of fresh figs. Since they aren’t grown around here I don’t think I’ve ever had the opportunity to try them. They are very different from fig newton cookies! I have heard they are good in smoothies but haven’t tried it yet. I did try this cookie recipe from allrecipes.com last night. Here it is with my changes. I really liked them fresh although they weren’t as good the next day, a little dry.
1/2 cup sucanat
1/2 cup butter
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup chopped fresh figs
1/2 cup chopped pecans
Preheat oven to 350 degrees F (180 degrees C).
Cream sugar and shortening and add beaten egg.
Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts.
Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes.