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CASSEROLE BREAD (no kneading)

Pioneer Casserole Bread
A time consuming recipe that requires no kneading necessarily. It is as quick as putting basic 4 ingredients together and popping it into the oven. This bread actually came out of Grandma Done's pioneer recipe book, which she would not let me borrow and take out of her home, so I copied it off there. I adapted it by using whole wheat, which it did not say if the original recipe was white or whole wheat. I took it home and have make it ever since. I love the crisp artisan crust! Remember the pioneer's had just basics, foods. That's why is also simple and cheap to make, however do make it up plain before adding in other ingredients. This is quick, easiest bread ever made to taste so good.
Of course, it is out of print in recipe books. In the antique recipe book, (Pioneer Book of 1890, Utah) no mention of modern gadgets helping in their bread making processes. Therefore, this was a delight. We are all too busy to knead bread, and this comes out so great and my style.
You can use all wheat (or mix ½ and ½ i.e.,). When you do add whole wheat, add less w/w flour or more water, than when using just white unbleached flour. *
You can sprout a little wheat and take the same amount out of the recipe as to the amount of sprouts you are adding. It reminds me of artisan breads, but more liquidity...
It is such an easy recipe for busy women, so enjoy it.
· 6 Cups Unbleached Flour
· 3-Cup Water
· 1 Tsp. Yeast
· 2 Tsp. Salt

*Optional is to use potato water or 1 Tbs. potato flakes it does something to the bread. Yum.
Mix all ingredients and cover in air tight container until doubles in bulk to bloom the yeast.
Beat down for better texture
Put in bread pan (Corning ware casserole dish is great) or such containers. Brush with butter or (shortening)
Let rise to top of pan
Bake at 350 for approximately 35-50 minutes (depending on your oven, elevations, and bread container)
* Use ½ - ¾ cup less for completely soft spring whole wheat for better baking sometimes-called bakers whole wheat.
http://thompsonsorganicrecipes.blogspot.com/2010/12/no-yeast-sour-dough-starter.html


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VEGETARIAN BACON (HOMEMADE)

Making Vegetarian Bacon
It’s a great meat substitute for some of us who are making a vegetarian transition, or who want to eat less meat. It make up beautifully to BLT sandwich, breakfast sandwich, wraps, pizzas, Reuben sandwiches (toasted with rye bread, vegetarian soy cheese, sauerkraut and dressing.) Toppings for soups, and salads there is no ends for this Vegetarian Bacon recipe. It’s fun, cheap and easy to make and yummy. Make a lot up to a specified point and freeze it. The better you get at the method, freeze it by not frying it all the way and do double batches later.
MAKING VEGETARIAN BACON METHOD
1 lb extra firm Tofu
2 Tb. low sodium Tamari shoyu and/or a light soy sauce
½ tsp. Liquid smoke (optional, and more or less)
2 Tb. mono oil to fry in (raw cold press lighter style of oil)
Ground Pepper (optional)
Other options: Maple Syrup, black strap molasses, sugar, Nutritional Yeast, wheat germ, Kitchen Bouquet (a seasoning sauce), hot sauce or garlic oil, with smoked jalapeno, i.e.

Fry long tofu strips on medium heat until they are crispy on the outside. Lay them in a cast iron pan soaking by letting them set in the hot oil for about 10 minutes and summer turning over and for another 10 minutes.
Aside: First mix the tamari/shoyu soy sauce, or just soy sauce, with the liquid smoke. Take the pan off the heat, pour the liquid smoke - tamari into the pan, stir the tofu on all sides, and coated, then sprinkle the yeast over the bacon strips. Turn over tofu, keeping pan moving over heat until the liquid is gone and the tofu is covered with sticky yeast.

Try it! It taste LIKE bacon. The over salty taste has to be adjusted to your tastes!
Don’t buy the foil lined container (tofu.) The extra firm sometimes comes in tubs. Press and drain the tofu 30-45 minutes before frying. Cut the tofu into ¼ inch (or less) strips. Making sure the cast iron pan is hot on medium high heat before adding the tofu and then fry. At the end add diluted liquid smoke or/and soy sauce turn the heat down to low so it will not burn.

Lay strips in a cast iron skillet in and fry until golden brown about 25-20 minutes on each side. Gets the water out. (About 45 minutes total) Be sure to watch closely, it will turn dark fast when it approaches the golden brown color for that nice crispy “bacon like” crunch. If you shake the pan occasionally so it will not stick. When turning it over cooking on other side the last 20 minutes it will cook faster. You need not to cook it till chrispy for bacon and tomato sandwiches?

Marinate: (Some freeze the tofu to get more water out then drain and dry?
Drain and dry the tofu first then Marinate the tofu strips in the mixture of tamari/liquid smoke before cooking instead of adding it to the pan afterwards it’s less salty. Or it might consist of, Soy sauce, liquid smoke and a small amount of maple syrup soaked with the tofu overnight) (You’ll make your own style to suit your palette so experiment many ways. Some say it may miss a little in a bacon flavor without the Nutritional Yeast. (It makes it more salty) Bacon is salty and fat.

Optional_TIPS: It stores well in the fridge. You may have to adjust by adding water to the liquid smoke or, not at all depends on your palate. Start the bacon (tofu) on the stove top browning and crisping it up, then finish in a 350 degrees oven for cooking, adding in the marinade.
Use unsalted soup stock to dilute Tamara or in its place, use Liquid Aminos (Braggs). Some will not like the yeast flavor ("Kal" in a yellow green can) others swear it tastes more like bacon. Add a little water to cut the salt taste in using regular soy, Tamari, and or such. Nutritional Yeast is not the same as Brewers Yeast (residue from beer.) Some may need to stay away from the "yeast" idea.
You'll learn the more you do this. Some may want it very crispy or need a bend in it. A cast iron skillet is nice to work with. Remember your basically frying the liquid out of the soy and can really even add the seasonings in the last minutes of the desired texture you desire. The baking style of cooking this ups is below for those who want to bake the flavors in.
I like soy (watch this it can burn fast) or Bragg’s Liquid Amino's with all its natural B’s. Just try a bit before adding any yeast. Experiment till you find your flavor style and method.
If you cut top to bottom on the short side of the tofu, it will end up with about 15 three-inch strips. Try using the gluten method (in this book) "seitan." to make up this bacon.
Try baking it for those who are into the “no oil fads” remember pigs are fat, and so is bacon that’s why so good. It needs oil.
Cautions do not use non-stick Teflon pans. The EPA has just recently declared the pans as a hazard because they cause tumors in rats.
Freeze tofu for extra texture. Add garlic, onion powder, i.e., pineapple juice and dehydrate for vegetarian jerky. Try doing the slices thicker, longer cooking time at lower temperatures for using in different vegetarian recipes. This recipe is more a "method" than recipe, and a lot of this recipe is ideas that I've experiment with, you don't have to do it all.

Hey...Sometimes we want bacon and not pork and time on our hands. Just be patient. This may seems to be superior to vegetable bacon, certainly less chemical. *For a meat look try painting on very little beet juice color, if you’re creative.

Vegan "Bacon" Oven method (From reader) She doesn't like so much fat?
Block of firm smoked tofu sunflower oil for brushing shoyu/soy sauce or similar maple syrup nutritional yeast flakes This isn't an exact science and boils down more to personal taste, but this makes a crispy substitute that is better than any shop bought fake
bacon I have tried:
Use a peeler to make wafer thin slices of tofu (sliding it from side to side as it is drawn down the tofu block helps) Lightly brush each side of the tofu wafer slices with sunflower oil and place on a non-stick baking sheet Cook in oven heated to 220 Celsius for 10 minutes until crisp Brush with a glaze mixed to taste of the shoyu or equivalent and maple syrup and sprinkle with a pinch of nutritional yeast flakes Return to oven for a further minute to allow glaze to solidify
Let us know of your successes!
http://thompsonsorganicrecipes.blogspot.com/ My new recipes (started in May 2006)
http://earthsorganicnews.blogspot.com/2009/12/making-vegetarian-bacon-its-great-meat.html All publishing rights all reserved (No reprinting pages in any media form without permission.)

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CREAMED KALE (Cancer Veg.)

Fresh garden kale is best, and is easily grown, just cut tops back with scissors and a new crop will follow. If you grown the organic seed in the spring, Kale or Swiss Chard, next to a rock foundation it will grow throughout winter. Many like kale better than spinach because it's doesn't that bitter after taste (alkaloids.) Store bought kale is not as good variety as you'll grow in your garden. Don't let it get as big as store variety and it will be soooo tender and delicious. If it smaller you can even put the tender leaves in a salads. Add it to drinks, stews or soups, especially with lamb, a excellent combination. Every family should grow
Eat This family of vegetables Kale and Swiss Chard to keep health pH. It's a anti-inflammatory, contains beta carotene, Vit. K, Vit C, lutein, zeaxanthin, rich in calcium, and carotenoids. Kale and other brassicas contain sulforaphane (Swiss Chard, Cabbage, Broccoli, etc.) Kale produces a natural accuring chemical potent anti cancer properties. Boiling decreases the level of cancer compounds, however steaming or stir frying doesn't result in significant loss. (Use other brassica vegetable for more cancer properties) Kales is also a source of indol-3carbinol, a chemical boost that repairs cells. Study's now shows it blocks the new growth of cancer cells.
3 tablespoons unsalted butter
3 tablespoons finely chopped onion
3 tablespoons all-purpose flour
3 cups milk, scalded (part cream?)
Pinch freshly grated nutmeg
Salt and freshly ground pepper

3 pounds kale, center stalk removed, and coarsely torn into pieces
Heat the butter in a medium saucepan over medium heat. Add the onions; cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened.
Season with pinch of nutmeg and salt and pepper, to taste. Keep warm until ready to use

.Meanwhile, steam, or stir-fry in a medium pot until it is tender (don't over cook vegetables.) Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste.
Topping: Caramelized Onions. Caramelized Onions or Shallots: 6 tablespoons butter 2 tablespoons sugar 10 shallots, peeled and sliced, or 40 baby peeled onions, Salt and freshly ground pepper Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes. Use as a topping for the creamed Kale.
*If you want to make this a vegetarian brunch just add 1/2 cup white shredded cheese to it. (your choice) Many in the south add bacon...?

*Note you can cream any greens such as Spinach, Swiss Chard, with this same recipe.
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POCKET BREAD (PITA)

POCKET BREAD (PITA)
2 cups lukewarm water
2 Tbs. Yeast
1 tbs. Sugar
1 ½ tsp. Salt
2 tbs olive oil
6 cups flour (less if w/w)
sesame seed (in dough or on top)
The oven need to be real hot to make it puff (pre-heat 500 on the lowest rack)
Greece the cookie sheet
Combine the water, sugar and yeast; let bubble
Combine the dry ingredients; salt, 3 cups flour then stir
Add in yeast water and rest of flour
Knead 10 min. (or use bread machine on “dough”)
Let rise 1 ½ hour (grease the side of your bowl)
Punch down, knead 5 min and divide into two 8 inch logs
8 pieces into 6 inch circles
Let stand uncovered one hour
Bake about 5 minutes (till puff) http://www.food.com/recipe/hummus-11424
Don't roll toO thin so you can make pockets, however, if some don't turn out use as a flat bread OR PITA CHIPS....CUT, WITH SCISSORS THEN DRIZZLE OLIVE OIL ON TOP, sprinkle with salt and garlic to taste. (Top with cheese and fresh tomatoes & basil?) Bake. Great for hummus dips i.e

SEE MEAT SPREAD HERE FOR FILLING, AND USE LOADS OF VEGGIES.
http://www.tammysrecipes.com/homemade_pita_pocket_bread GREAT PHOTOS TO SHOW HOW TO MAKE POCKETS. BIBLE BREAD?
They will deflate as they cool.

FOR PHOTO'S SEE: http://susan-.blogspot.com/2010/11/easy-pita-bread.html

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GREEN CORN TAMALES

GREEN Corn Tamales (because this tamales was completely made from the green husk. The chlorophyll of the husk leaked into the meal when steamed, turning the Masa green.) This is my family's favorite recipe. Turn the making of them into a family project, gathering the family together. A good vegetarian holiday meal.
4 lg. or 6 small ears of corn (about 3-4 cups)
1/2-cup heavy cream
1-tablespoon sugar
3/4-teaspoon sea salt
1 1/2 cups shredded Montgomery Jack cheese

(Or vegetable cheese, like soy, almond i.e.)
Corn:
With electric knife, remove enough fresh corn from cobs to make about 3 cups. Then mix in blender or food chopper corn, and cream, not enough to Pure'. (Do not over mix...) (My son's short cut below is to use organically grown frozen sweet corn)
Pour the corn mixture into frying pan add sugar, and salt. Boil rapidly, while stirring, until this has reduced to 2-3 cups (depends on corn). This can scorch so don't add the cheese till you pull this off the heat. After you have removed from heat then add the cheese. Refrigerate, chilling the mixture over night.
Next Day:
**Have your husk soaking in warm water and dried. Spreading, one large, or two smaller sections overlapping the husks with the mesa dough. In the center spread 1 1/2 tablespoons of the mesa mixture. Fold sides of the corn husks coated to the edges with mesa over the corn filling making a good sealing. Make ties strings out of the husks to tie ends of the tamales.
Mesa
3 cups Mesa (make sure it's for "tamales") There is a prepared mesa already to spread in grocery stores. It is great to cut time.
2+ cups chicken broth concentrate (or vegetable broth)
¾ Cup of soften butter

Beat Mesa, broth together with 3/4-cup soft butter, lard or shortening until dough is well blended. Add enough chicken broth to make it easy to spread mesa mix over the dried husks. Close by using a thin corn husk tie or folding method. See on the package of Mesa for further instructions.
Steam: With a canning cold pack steamer (or other steamer) add water in the bottom and stack the tamales in layers going different directions with each layer. Steam (45 min.-- 1 hour), depending on how many made at one time and how stacked. The dough will come off the sides easily when done. (Makes about three doz.)
This is the best eating. Our family liked to eat them for 4 July, but now it is when we get together. You cannot buy them. You have to make them. My son Shannon has even mastered the technique and added a few of his own variations and he even bought a tamale book for more ideas.
Mine is the Indian style. I do have other tamale recipes made of beef, pork, lamb or chicken but this one is the best for a non-meat vegetarian version. ..........................................end

· To make this meat here is the simplest way. Use a small chuck roast, lamb, pork, turkey, chicken will do. (Wild game is great) Use up meat on sale or left in freezer.
· Cook meat until it falls apart. Cool, then tear apart the meat and add tomato sauce with a big block of chili con Carney, or just use its spices and make up your own. (Read label) Chili Con Carney comes frozen. Keep the meat moist by adding some liquids with tomato sauce close to the end of cooking (KEEPING IT THICK so it won’t seep through the mesa and easier to work with).
· Follow the rest of the direction with the corn tamales just substituting the corn part to meat and the block of chili con Carney etc. .............................................end

*Did you know the corn silk from the husks would rid gallstones? Save it and make silk tea for preventive. NEXT;

Shannon's my son. His approach of making corn tamales is a bit different from my recipe. It is the quick and easy way. The new generation style today. I thought to add it here since this is the family’s favorite recipe. On the fourth, we tried using the Mesa dough already frozen and made up. You can buy it at some of the super markets. It has baking powders in it and is less dense than in this recipe. We do not like how the corn seeps through the corn meal using Baking Powder but its nice to know about in a pinch. This is one of MY most popular recipes.

Shannon's Semi Home Made; Quick Corn Tamales:
SOAK:
Corn husks in water until soft, and drain and dry. (Or use the some of the green husk on the corn. Save this silk to make up into a tea).
FILLING: 1 bag frozen white or sweet corn then, pulse in food processor (DON'T OVER DO THE CRUSHING to mush...), (about. 3-4 crushed corn), with about 1/2 cup of heavy cream, until just broken up ~ NOT creamy. (1 T. sugar, 3/4 salts) Heat corn in saucepan, then remove from heat and add 1/12 cups of Montgomery Jack cheese. This can be made up the day before for easier handling.
DOUGH: Mix 3 1/2 or less cups of mesa flour (for tamales) with two ~ 15 ounce cans of chicken broth. Add chopped cilantro if desired. Mix until consistency of thick frosting. Spread onto corn husks, and add filling mix down center of husk and roll into a tight package. (You can tie end with strips edges of corn husks)
Note the difference: My recipe, not Shannon that calls for the ¾ cups soft butter.
STEAM: On top of stove in a cold packer "cannier" or steamer then steam for 30 minutes or until dough is set. Move onto serving plate. Let tamales continue to cook in shell for about 35-45 minutes before serving. It depends on how many tamales you steam at one time. I always take one out and test to see how it comes off the husk. Yum!

* You can use the green husk off the corn, press out. This adds in chlorophyll and a fresh taste that's worth doing. Or at least add in a few leaves off the corn to the dried husk, and combine the two corn husks together.
Spiegel Online February 13, 2009 Grow and support local in season produce.
DO NOT USE GMO CORN: Institute for Responsible Technology November 13, 2008

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NAUVOO PIONEER POTATO SOUP

NAUVOO POTATO SOUP
(pioneer recipe)
8 cubed potatoes
1 qt. milk
salt and pepper to taste
1 Tbs. butter
1/2 cup flour
1 egg well beaten
1/4 cup milk
Boil potatoes until soft. Drain. Add milk and beat thoroughly, season to taste. Work butter into flour, egg and milk. Drop by spoonfuls into hot soup. Cover pan and cook about 10 minutes. Serve at once. Serves 4
Variation: add TVP bacon bit or etc.
DANISH DUMPLINGS
1/4 CUP MELTED BUTTER
1 CUP WHITE OR WHEAT flour or, BREAD
2 EGGS
1 CUP HOT BROTH OR Liquid
Stir all together and cook in a pan until thickened. Cool slightly and add 2 eggs, one at a time beating until a dough forms. Salt and pepper to taste. Do not boil. Dumplings are done when the float to the top of the soup. Drop by spoonfuls into hot soup. (I've seen this done with white bread instead of using flour.)
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SAUCES AND CONDIMENTS

BARBECUE SAUCE (Without preservative, chemical and organic.
Ingredients
4 TBS. Worcestershire sauce
2 Tbs. mustard
1 cup vinegar
1 cup water
1/2 cup sugar
1 cup catsup
4 tsp chili powder
2 tsp accent (optional)
4 tsp. minced onion
1 tsp. seasoned salt
Heat to dissolve all ingredients and summer for 15 minutes. Use horseradish sauce or pork or beef. (Barbecue sauce for beans)

FRENCH DRESSING
1/8 TSP ONION POWDER
1 TSP DRY MUSTARD
1/4 CUP SUGAR
1/4 CUP VINEGAR
1 1/2 TSP SALT
1 1/2 TSP PAPRIKA (CATUP TO PINK COLOR COULD BE SUBSTITUTE.
3/4 CUP VEGETABLE OIL (SUNFLOWER, OLIVE I.E.)

VEGETABLE DIP
1 CUP SOUR CREAM
1 CUP MAYONNAISE
1 TBS. DILL WEED
1 TBS. MINCED ONION
1 TBS. PARSLEY FLAKES
1 TBS. LAWRY'S SEASONED SALT
MIX WELL, CHILL AND SERVE WITH VEGETABLES AS A DIP
*THE MAYO CAN BE PART YOGURT.

SWEET AND SOUR SAUCE
2 CUP PINEAPPLE JUICE
3 TBS VINEGAR
1 CUP WATER
1/4 CUP HONEY
1/4 CUP TAMARI
2-3 TBS. CORN STARCH
1 TSP GINGER
1 LG. TOMATO, SEEDED, CUT IN CHUNKS (3 CUPS)
1 LG. GREEN BELL PEPPER SLICED
Put juice and vinegar in large sauce pan and heat. Add honey, tamari, and ginger, Remove some of the juice, add arrowroot or cornstarch. Mix to a smooth paste, then add it to the sauce. When sauce thickens, add tomato, pineapple, and bell peppers. Cook one minute: remove from heat. Serve with fried rice,egg rolls or vegetables. If too sour, add more pineapple juice and honey. Yields 4 cups (If you don't want it to chunky use hand blender or catup for some of the tomatoes.)

Mayonnaise
1 whole egg
2 tsp sugar
1/4 tsp salt
1 1/2 Tbs vinegar
dash of pepper
1 cup of a organic oil
Put all ingredients in a blender, except for the 3/4 C. of oil. Bend together well. While blending slowly add the remaining oil until the mayonnaise is thick.
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RANCH DRESSING

ADVANTAGES; No chemical, preservatives and you can use non-Gmo foods with no hormones by making your own. Make up a double batch and store the dried mix in the refrigerator by not adding the liquid till the last minute. Let this set at least an hour before using.
1 TABLESPOON PARSLEY FLAKES
1/8 TEASPOON GARLIC POWDER
1 CUP BUTTERMILK OR SOUR CREAM (PART YOGURT?)
2 TEASPOON MINCED ONION
1/2 TEASPOON SALT
1 CUP MAYONNAISE
2 TABLESPOON VINEGAR (IF THIS MAYO IS NOT EATEN UP THE SAME DAY

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Spaghetti Seasoning and Mixes

Here's our chance to use our dried garden fresh herbs. Let's put them into our dishes and mixes that if we double the batches we can store for the winter. No preservatives, GMO and chemicals added. No room to right their health benefits here.
Coating mix for Chicken or tofu
1 teaspoon onion salt (tsp)
1 Tablespoon celery salt (T. or Tbs)
1 tbs. ginger powder
1 tps pepper
1 tsp sage
1 1 T. paprika
2 T parsley flakes
1 Tbs oregano
1 Tbs marjoram
1 tbs thyme
1 tsp garlic
Combine all ingredients in air tight container. For one chicken. (I use this mix on tofu and add turmeric. Also the HFS have vegetarian chicken mix used for the same purpose.)
SPAGHETTI SEASONING MIX
1 T. minced onion
1 T. parsley flakes
1 T. corn starch
! T salt
1/4 minced garlic
1 tsp sugar
1 T dried green pepper
1/4 tsp basil
1/4 tsp thyme
1/4 tsp sage and marjoram
1/4 tsp oregano
This is equivalent to 1 package of seasoning mix from the store.
SLOPPY JOE MIX
1 T. dried onion
1 tsp green sweet pepper flakes
1/2 tsp minced garlic
1/4 tsp dry mustard, and celery seeds
1 tsp corn starch
1/2 tsp chili powder
1 tsp salt
CHILI SEASONING MIX
1 1/2 tsp flour
1 T. onion flakes
3/4 tsp chili powder
1/4 tsp dried red pepper
1/4 tsp minced garlic
1/2 tsp salt
1/4 tsp sugar
1/4 tsp cumin
TOCO SEASONING MIX
2 tsp dried onion
1 tsp salt
1/2 tsp minced garlic
1/2 tsp cornstarch
1/2 tsp cumin
1 tsp chili powder
1/4 tsp oregano
CRISPY COATING MIX
1/2 tsp pepper
1 tsp celery salt
2 tsp salt
4 tsp parsley flakes
1 cup wheat germ
1 tsp onion salt
1 T. paprika
1/2 cup sesame seeds
3 cups corn or brand flakes
Combine all ingredients, store in air tight container. Use for coating on anything (meats).

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SOFT HOME MADE PRETZELS

When it comes to soft pretzels the rule of not more than three ingredient goes. (They’re about) I love soft pretzels and I have made this recipe with soft spring wheat flour. What's the point if you can't do it "my way?" Prices are not coming down for pretzels either. The more you make this recipe the better your technique becomes.
Soft Pretzel's
1/2-cup warm water
1-cup milk
1 1/2 tsp. salt
1 TB. Sugar
1-cup flour
2 1/4 tsp. SAF yeast or 2 2/3 BM yeast

Mix in bread machine till in a ball stage. Let it rise and take out.
Next: Brine Bath 2 qt. water (rolling boil)
2 Tbs. Baking soda (Drop the pretzel in for 45 sec. to 1 minute, two at a time until puffy) Topping: Before baking Optional
1 egg white
1 Tbs water,
sprinkle with 2 Tbs. coarse kosher salt (Spices and sugar could be added)

Bake: 400 F. for 10-15 minutes, which depends on the size of the pretzel. You can brush with butter, garlic butter, sugar and cinnamon etc. If you want the pretzels not soft skip the brine.
Directions: Use the bread machine if you have one and use the dough setting making it to a ball stage. It depends on your flour needs on the adjustment of water. (More for some ww and less for flour) Divide into 12 equal parts (18 for the smaller size) that will be 20" ropes. Make a heart, and then cross the center of the v in the heart. (A cross over) Make them all and let rise on wax paper 30 minutes. Then add to boil brine bath, 2 at a time for 45 seconds to one minute. Do not turn over. Place on a cookie sheet or such to drain. I spray baking paper with over butter spray onto the cookie sheet. 400 F. for 10-16 minutes or golden brown depends on the size of pretzel and too, how soft you want to make them.

Big Pretzels
1 1/2 tsp. yeast
3/4 cup warm water
1 1/2 tsp. sugar
3/4 tsp salt
1 1/2 cups flour
2 tbs butter
Coarse salt
In large mixing bowl, dissolve yeast in warm water. After it bubbles add in sugar and salt. Stir in 1/2 cup at a time of flour till it forms a soft dough. Turn onto a floured surface; knead until smooth and elastic, which is about 5 minutes. (Dough will be sticky) Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled. (About 1 hour) Punch dough down and divide into six portions, on a lightly floured surface. Roll each portion into 14" rope and twist into a pretzel shape. Place on greased baking sheet. Brush with butter, sprinkle with coarse salt. Bake at 425 for 15-20 minutes (or until golden brown.) Remove to wire racks, and serve warm. Yields: 6 pretzels.

(c) 2006 P. T. Sheman
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CRAPE BATTER

After the holidays their's lots of recipes for the left-overs. This is a more elegant way to serve your favorite left-overs adding in your own tastes and sharing with your family, friends and neighbors. Be sure to make these up attractive in nice even sizes and it will be your favorite all year around. Make the batter up in the morning to use later at a brunch or dinner. Crape Batter
1-cup all-purpose flour
½ tsp. sea salt (has magnesium)
4 eggs
1-cup good water
1 ¼ cups milk
3 tbsp melted butter
Sift flour and salt into bowl whisking in eggs mixing well as you go. Gradually add in the water. Pour in milk and melted butter and whisk. Strain batter through a fine sieve into bowl and refrigerate one hour before using. If the batter is too thick, add a bit in some water. Be sure to mix very well before using. You can for some desert recipes add vanilla, lemon oil etc., or 1-2 tbls of sugar depending on how much sugar is already in your filling already. 4.7 grams of fiber and 50 grams of protein = one recipe Make up a white sauce (save some for topping). It can be add to any meat, tofu (see recipes herein) and/or cooked vegetables incorporated into the sauce. Roll and bake. Save a little of the white sauce for the top. (Even, fruit and sugar or puddings topped with whipped cream. Some berries can be thickened with cornstarch, water, and sugar to make a good filling too.

Toppings can be either cheese, Ice Cream or cool-whip). Pick your favorite combinations or themes: (Left-Over: Thick white sauce or cream of mushroom, chicken, celery i.e. soup and a bit of left-over meat such as turkey. Add to sautéed onion, mushroom, or celery, (carrot) etc., and place in center of crapes.


Then roll and bake. Set aside, some extra thinned down white sauce with grated cheese for a topping.) (Butter, bacon, shallots, parsley, mushrooms, Gruyere cheese salt and pepper,) (Butter or olive oil, artichokes hearts, celery white sauce, curry powder and a bit of left of rice and cheese,) or (Butter in a white sauce and in spinach and cheese,) all are optional ingredients.


Breakfast: (Mix up scramble eggs (see recipe for scrambled tofu) or, with any other choice of breakfast ingredients. Sauté your choice of vegetable such as mushrooms, green onions (whatever is fresh in your garden) add in your favorite fresh herb such as basil roll and then bake and cover with a white sauce and cheese. This can be topped with sour cream.). These can be separated with wax paper after cooled thoroughly and frozen to use later. Once you start using them you’ll find your own favorites. They’re on the order of flour tortillas. (Shredded cooked potatoes, with onions or chives and bacon/sausage bits. Topped with a gravy. Use flour and butter instead of cornstarch to make a white gravy.)


P.T. Sherman © 2007 all right reserved

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BROCCOLI CASSEROLE

Cheesy Broccoli Casserole You can half this recipe. Broccoli has plenty of vitamins C and A and lots of natural plant calcium that is chelated by nature. It has 3 grams of fiber, 11 grams of protein and is 25 % calcium. Variation would be to add in cooked brown rice or, chicken, bacon if you eat meat.
12 cups florets (trimmed crowns only) broccoli
¼ cup of omega 3 or/or 6 oil (canola, soybean, safflower, nut oils, etc)
¼ cup flour
1 cup chicken broth (or vegetable)
2 tsp. Dijon mustard
½ tsp onion powder or chopped onions
Pinch of fresh nutmeg
1 ½ cups shredded cheddar cheese (or, white)
1/2 cup grated Parmesan cheese (divide into ¼ cups)
Sea Salt and pepper
1 ½ cups of corn flakes (coarsely crushed)
Topping is l ½ cups of corn flakes, or breadcrumbs coarsely crushed with ¼ cups of the grated Parmesan Cheese mix and set aside.
Preheat oven to 400 f.
Steam broccoli until crisp tender for about 5 minutes and set off heat. Blanch
Heat oil in a medium saucepan adding the flour stirring and cooking it till the color is light golden.
Slowly whisk in milk, broth mustard, onion and salt, pepper and nutmeg bringing it all to a simmer. Reduce heat until the mixture slightly thickens for about 2 minutes.
Remove from heat and stir in the cheese and the rest of the Parmesan
Spread the broccoli in a 9 x 13 inch baking dish. Pour the cheese sauce evenly over the top.
Sprinkle on the topping mixture and bake until golden brown or bubbling about 15 minutes.
*You can sub other vegetable as the main ingredient such as green beans i.e. It will alter the nutrients values by adding more fiber but less calcium. http://www.vegcooking.com/vegcooking-eggreplace.asp

Great site! ©P.T. Sherman 2007 all rights reserved.

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BARLEY LOAF (In place of meat)

I'm going back to my old ways and begin to use some of the other grains (fibrous) like with this recipe. Reach out by adding some of the other grains to you family's diet. Barley Loaf (pre-heat oven to 375 f.)
1 ½ cups raw barley
½ cups millet (raw whole)
4 cups water (or broth of your choice)
2/3 cups grated carrots
2/3 minced celery
½ cups whole wheat bread crumbs
½ tsp. basil or fresh 1 tsp.
1 tbs. parsley (or two tbs. Italian fresh)
3 tbs. beef-flavored broth base (If you didn’t use broth in place of the water) Health food store
2/3 no alum baking powders
½ tbs. egg-replacer or one egg (seepage) it just potato starch and tapioca flour. ½ tsp = l egg
2/3 tsp sage
2 ½ tsp whole wheat flour
Cook barley in rice cooker or for 15 minutes in water over medium heat. Then add the millet and continue cooking for another 30 minutes.
Combine all the remaining ingredients in a mixing bowl.
Fold in barley and millet.
Spray 5” x 9” baking dish with a nonstick spray coating.
Press the mixture in pan firmly and evenly.
Bake for 50 60 minutes.
Remove from oven and cool for ½ hour and cut with a serrated knife.
Place portions on their side on a baking sheet and bake at 200 f. for 15 minutes (7 servings)
*STUFF GREEN PEPPERS WITH A TOMATO SAUCE
Yes, you can use a little turkey burger as flavoring or i.e. if you have toooooooo
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Chocolate Dipped Organic Strawberries

Chocolate Dipped Strawberries 4 Valentines or any occasion! (Men have made them for their sweeties...On the market they cost a lot but not when you make them.
It Valentine's (or, any holiday)so let's remember our sweeties with a good food, a candy or dessert, with fiber, good vitamin C, and many minerals. Now they've discovered that dark chocolate is good for us. It's natural caffeine not the synthetic (drug-chemical) kind found in Sodas. I like this recipe because it's so simple and sweet.
*1 pkg. (4 oz.) Baker's or and German chocolate. (or, Hershey's Chocolate chips)
*About 16 lg. ripe strawberries (ripen fruit).
*Microwave chocolate on high two minutes or in double boiler. Take off heat stirring before it is completely melted. Dip the stemmed strawberry in chocolate then set on wax paper or lined baking sheets i.e..
Cool 30 minutes. and put in a lined pretty container. Even one can be wrapped in beautiful gift sacks or clear paper topped with a ribbon and card.. Or, make a long stewer (stick) wrapped in cellophane paper and a tied bow for presentation. (Other fruit can be substituted) The latter recipe is the one I used:

Chocolate Dipped Strawberries
What a wonderful gift for anyone. This is a healthy, fibrous treat with no corn syrup to hike blood sugars plus its a very easy recipe. You can double the recipe; remember it is the method recipe. You can also do pretzels, crackers, other fruit with any left-overs or stir in peanuts with fruit or raisins i.e.
1 pint fresh ripen strawberries with stems
1-cup dark semisweet or bittersweet chocolate chips

Wash and dry strawberries or, just wipe off-will depend on where you got the berries.
Line a baking sheet with parchment or waxed paper
Place chocolate chips in a microwave-proof glass bowl for about 30 seconds (or melt in double boiler)
Stir chocolate chip and stop every 30-second until completely melted and smooth out
Holding on to the stem dip each strawberry then place on the lined baking sheet.
Place in refrigerator and allow cooling 10 to 15 minutes until the chocolate has hardened. Stewers? or just use stem for presentations.


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HICKORY BAKED BEANS

Hickory Baked Beans for more fiber and nutrition for our money. It’s great for picnic or taking to a dinner or picnic. It can be served with corn bread muffins or whole-wheat crackers. Yum! Yes, you can add meat, ham or ham hocks, bacon to flavor or leave out. Try to cut down on meat and add in spices and vegetables (herbs) for the best flavors. Try just adding in some olive oil instead of the meat you'll be surprised. I actually don't care for the meat because it has enough a hickory flavor without it. (Freeze leftover beans or cut back on the recipe for smaller amounts) Their reasons to sell your birth right for legume's if you know their health secrets. Eat beans (1/4 cup) three times a week for a healthy body. Find many good recipes to vary the tastes and style of your family.
2 lbs great northern dried beans
2 tbsp minced onion (Or more)
4 tsp salt
1 cup of catsup (or such, to give a rich red color.)
1 Can of smaller chunk ed pineapple (If you don’t like chunk add the crushed for the sweet flavor)
1/2-cup Hunt's BBQ hickory barbecue sauce (about) (or, just use hickory-smoked flavor then add in more catsup. Adjust the sweetness to taste by the catsup, barbecue sauce and pineapple and/or molasses i.e., see below, the barbecue sauce is just a tasty shortcut)
4 tsp dry mustard
3 tbsp vinegar (add to a faster cooking time and softens the beans)
Lg. can chicken broth (this is optional vegetable broth works great too) or water.
This can be topped with 1 lb. bacon. (Vegan bacon or vegetarian bacon bits. (Optional)
Bring an 8 qt. pot of water to a boil. Turn off heat then add dried beans. Let soak at least 8 hours.
Sauté onion, mix salt, catsup, pineapple, barbecue sauce, mustard, and broth to the beans then, and pour into oven-safe pot. You want a narrow pot so that the liquid doesn't evaporate so quickly.
Bake at about 200 to 250 (depending on your oven) for at least 2 hours. Mix occasionally.
They are ready for the next stage when you sample a bean and it can be easily chewed.
Spread beans in a baking pan and arrange raw bacon slices on top, or the vegan style.
Bake at 300 degrees until the bacon is crisp.
This can be done in a crock-pot too, but fry and crumble the bacon and the top lastly. Or, leave the bacon out.
I like this as "salad beans" cold. Eye ball the recipe if this is too much...since my families gone I generally do for a quick variation. Or if this recipe is cooked on top of the stove in a big pot add the catsup and barbecue sauce in after the beans are pretty well cook, reduced its liquids and stir or it will scorch.
This recipe can be “canned” or any type of bean such as black, yellow eye, great northern, soldier, navy, white beans, i.e. Another brand other than Hunt’s can be used but watch for MSG, or Corn syrups with will defeat any healthy purpose of eating.
Sub: 6 tbs molasses or brown sugar or about 1/4-cup maple syrup for pineapple as a natural sweetener. Or if you want it a little more spice add in a few dashes of hot sauce (Tabasco smoked chipotle in the brew.)
http://www.favediets.com/Beans
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PARASITE (vermifuge) HERBALS

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Parasitic Herbs (Micro toxins)
These SPOKES, in this iris are called radial Solaris. Each iris is marked differently, these markings IN THIS IRIS show WHERE CHRONIC DEGENERATE PARASITE ARE LOCATED within this body. When taking parasitical herbs these markings (spokes) will widen, look like burrowed ditch that will drain then dissolve mysterious as the come.
There’s no cure to any disease if you don’t know this basic part of a holistic healing process:
Parasites called; ANTHELMINTIC, Vermifuge, taenifuges, parasiticides, need plants that kill parasites. More family’s without insurance will need to study this page further to find an specific herb to kill off the parasite to their illness to reverse and regain health. A must...it to rid the body of parasites that's involved to cure any disease.
All diseases carry body scavengers, "vermifugal,’’ virus, germ, bacteria, anti fungal's – mold, fungi, micro worm etc. ” These microbe's made homes digging into the body's with toxins, mucus, inflammations that's stored in the body, that feeds on your illness. Also, they cause a craving of refine, over process foods.
Remember it's the parasites that in the end that's going to kill us off eat us up.I'm hoping by the time my readers get to the end of these pages, they will gain a new insight for plants intelligences to heal and cure all diseases, which ones to use, and add more organic plants to your diets. And, to realize that by not eating enough of these organically grown plants it can open the doors for parasite infestation with rectifications of poor health. Genetically Modified plants (GMO) are man-made and are sick mutilated plants missing their “reproductive” (neutered-seeds) fungal parts. This is the most important parts and therefore are not good parasitic plants for healing. So, till them under, burn and weed, and cull them out of gardens...”...for they bear no fruit”...and were weeded out!...see; scripture history.
Parasital herbs can wipe out parasites, germs, virus, bacteria, fungi along with their diseases. And will only die off and move out after-wards. Then toxins they live in can drain out of the tissues through the blood and out the body. The other alternative is burn them out with natures natural fever (heat), radiation that takes along, with the process, healthy organ tissue. Cut it out will have a rippling effect and add stress to the other organs. However, it the parasite has not all been killed, the “cancer,” or sickness will return. Parasite breed every minute, some more than other.
Fasting and liver herb (Liver herbs are blood purifiers use to clear out the toxins left by the parasites) opens the blood, “hallways”, that will leave through the liver, kidney, and bowels facilitating cleaning our dirty house after parasites is killed and swept out. This is why using a holistic approach so important. (Protecting and treating the whole system and using eliminating organs.Do we care the name of the disease? No. It enables drug companies, doctors and hospital ways to get new drugs, money, for classification and inventing s a new diseases for insurance money's. Iridology shows us where to starts; first the stomach, colon areas and every disease stems from here. It will show any novice the weakest locations where disease is lodged. Don't panic on its name. This detour the healing process and treats symptoms which medication, doctors do. Instead deal with where, why and what caused it and go there. We are reacting to their chemicals drugs and going no where for a cure, in fact these chemicals lodge in the body and cause diseases with their rippling effects. Their chemicals are ruining our water supply, which should tell us a lot, however this is not a problem with herbs that don't. Most all diseases can be reversed by getting rid or elimination of the parasite then and only then can we began to re-building the tissues. Herbs can get rid of metals and chemical's too.
Parasites are caused by bad eating habits (carnivorous eating, raw eggs, even the animal have parasites, filthy living conditions, antibiotics, etc
Rots the tissue where they lodged in the body. “Rotted” tissue is chronic or destroyed or last stages of cancer.
They're live and clogs up colon system and other organs to work correctly.
Parasite go in inherent weakness (genetics), and/or weakest part of the body
Even animal who just live on just grass and grain need to be wormed so what make anyone think humans don’t need a spring-cleaning?
NATURES NATURAL LAW; The flue is nature cleaning your house. but we take in chemical (drugs) it stops this natural process then disease builds up because it can't get out.
+The drug-chemical act as a foreign invader and lodges in tissues to cause cancers that can't be remove by antibiotics. (antibiotics are parasites)
Even, stones have a virus link.
EYES: In the early beginnings ‘the ancient’s” knew the secret of "...eyes mappings. Scripture-history … the eyes were considered, “the windows of the soul..." which means; “the windows of the body.” It’s the natural way to read what's going on inside the body mapped by nervous systems (body's electrical system) attached to each side of the spinal cord that relays messages in the iris. The reason I added it here is, its knowledge most useful to show where, the cause, and treat the body's “CONDITIONS.” Viewing is nature's natural x-ray from where chronic parasites or disease is originating. Then we can correlates it with herbs for the cause of the illness. It the best way to check if your herbs, plant based diet is working, Then, change the herb and watch the iris to see if it also changes. (every 3 months) Normally one cannot see where parasites are lodged unless its chronic issue and has effected the area, but you can see white, yellow, tan, brown colors that will give you clues that they have infested and entered the body."Parasitic Spokes as in the photo above are lines from starting from the stomach and colon. If the lines widen, like a burrow or ditch and if you use the right parasitical herb they will eventually get lighter and fade. The time may be slower if you’re “chipping” at it and will depends on your eating habits and really doing the herbs like medication every day. They will come back if you eat that pork etc again. Then repeat.
VERMIFUGE'S FORMULAS Make up a "vermifugal recipe or formula that can last for a year for the whole family or go buy one. This page will give you some ideas of what to buy, where and what to start with. Study or research one of the herbs for a particular disease. It will have parasite properties. Is this one best for your problems?. How good the formula will depend on the quality of herbs used, condition of your body, your weight-height and how long the embedded parasites damaged the condition to the offending organ. Some may not be able to take cleaning out micro toxins too fast because of age or weakness. They will take a longer time to heal and will need a building of fibrous “mild food diet” (plant based diet ) that gently builds as it cleanses. Get a good herblogy dictionary look for the key word, "vermifugal.'' Do your home work before using any anti fungals.It maybe a good idea, unless you know a specific herb to a specific parasite to use a variety of different herbs, fruits, vegetables, seeds, leaves or roots of the plants. (Then back to check the iris to see if it worked.
*(1) Each plant has its own own natural protections for their environmental enemy’s. As they pass these protection properties onto us it becomes a blessing to you, as was designed in the beginning of God creation. It’s their mission. Plants are living and have a spirit and intelligence. Because drug corporations won’t acknowledge, or see how nature works, is the very reason why they will never be able to heal-cure anything.
These Drug Corporation's have become so wicked and the ends result is the very cause of diseases, as chemicals build up in the body. I've seen more cancer in the iris than ever before from drugs then in the 70's.
Remedy's: Some known and basic anti fungal's are; Vitamin C and E, Black Walnut, Potassium Sorbate, Caprylic Acid (coconut oil), Cloves, or Wild Mediterranean Oregano oil etc., None of these gets rid of "all parasites," there are millions of different parasites global. We need more research on herbs to its corresponding parasites they'll affect. Drug Company's are not going to let the knowledge out of the one's they've found. They first, have but copy them chemically for patented controls. Drugs starts with an herb. Meat full of parasites, hormones, chemical-drugs and antibiotic's (which are an evolutionary parasite) that won’t heal and halt the process of eliminating them. The food value is at the bottom of our food chain. Is it not wonder so many are sick. Once illness begins in the body with no way of cleaning (elimination), or curing conditions which heaps and gets worse, depending on the constitution of the person.
Recipe: Simple 2 tbs. Raw Organically grown Apple Cider Vinegar with ¼ tsp baking soda for pH and will help a great deal with tastes. Some have a hard time dealing with its tastes every day (approximately 3 months.) My brew is mixing a good apple juice with about 1/8 cup or so of vinegar together, bit of honey and take faithfully every day for 14 days... Chase this down with about 5-7 apricots seeds a day if serious illness such as cancers. More seeds may be needed. A man with cancer told me he use 30+! If you get a headache...stop and cut back to where you’re comfortable. Each has his own body, height, weight and, according to the disease. (The antidote is Lobelia that will rid the body of any poison.) Vinegar or any fermenting processes are all anti-fungal's. Adding these foods rid the body of certain parasites. (1 tsp to every 60 lbs.)Humans can host over 100 different types of parasites, if you travel abroad even more. Here are various herbs that's had success in eliminating various parasites. My style is use the simplest and cheapest, but best quality products.
+Vinegar Tincture:1 part unfiltered raw organic vinegar 2 parts organic apple juice. You can use apple brandy to preserve ... (Alcohol is used to preserve and parasite control in this formulas. Remember your only using 1 tablespoon every day.)
Most bothersome is Yeast. It's in beer, wines etc. and a continual processes of cleaning out of the body. Most especially if your taking insulin. (Switch from Novolin. It contains a yeast delivering or “timing” of insulin. Dead yeast? So is breads. "This human insulin is produced by recombinant DNA technology utilizing Saccharomyces cerevisiae (bakers' yeast) as the production organism)." This “organism's a parasite called yeast is one of the causes of the diabetic conditions in the first place…yet they use it in their products. What does that tell you? Do they want a cure? Or, are they plan stupid? Even foods, such as mayonnaise, ice creams are products that uses raw eggs. Too many under-cooked egg carry salmonella. It's especially wise to avoid any bloody looking meat. Especially, pork that's always sold under-cooked. It needs to be cook at 500 degrees to kill two major parasites, Salmonella, Trichinella Spiralis. Pork takes nine hours to digest. Watch how pig meat are fed and raised, some are genetically altered and others are too filthy to consume. H1N1 is pig flue...now you know why. We eat them in the winter when the flues peaks.
. http://shermsorganicnews.blogspot.com/2011/02/how-to-prevent-parasite.html
http://shermsorganicnews.blogspot.com/2011/02/parisites-and-weight.html
*Learn how to use culinary herbs with all meats, like grandmother who used Cloves, Garlic Cinnamon, that kill parasites in meats. Seek out thees herbals plants in your part of the globe. God is good to us all. There's no need to go outside your global area unless you've polluted your environments. Listed below are more familiar plants;
+Other Parasitical Remedies; ...” and the (organically grown) seeds and leaf thereof for medicine"... (scripture history)
Black Walnut Hull tincture (great for lupus), Neem, Pumpkin Seeds and their oils, (all seeds, but some are more toxic than others like the bitter apricot seed, and more powerful. ('A little dab with do ya on these.') The best parasite plants are all the “bitter” herbs. Nature gives warning signs, color, bitter taste, etc. Golden Seal is bitter tasting and will kill yeast, and rid the body of drugs. Think before you taking this herb if your using insulin or drugs. It may kill the “timing that uses the yeast part” of this drug. And, too, careful some herbs are so strong they'll kill the female eggs and male sperm, such as, Neem, carrot seeds, and many others…Please do your research before investing.
Parasiticides: You can find more about plants in any good herbal dictionary; Indian Herbalogy of North America by Alma R. Hutchens.There are milder herbs that will work more gently such as the organically grown Cloves, Garlic, Cinnamon, Rosemary, etc. Actually, most culinary herbs have anti fungal properties, if not modified. Thyme’s an (anti bacterial), vinegar (originally made from wine (grape plant), olive leaf extract, all fruits and seeds, but most especially their medical, skins of citrus fruit (Their skins will contain more chemicals if sprayed, and used chemical in the soil, so avoid if not organic), and all natural organic oils of organic plants. Basic knowledge is the fact that most plants, veggies, or fruit have anti fungal properties. Those same properties are passed onto humans when ingested if not mess with vain man's ego's that produce hybrid plants. Most were created not to reproduce. Why?Bitter Almonds, or, Apricot Pits have the highest about of laetrile. Other B-12 or 17 are grains like; Millet (that use to be used more than wheat), wheat-grass, even Lima beans and, like many other foods will get rid the body of parasites. Do not use Laetrile seeds use on children, and pregnant women. By the way Pregnancy is not the time to clean house!!! Wait! "Probiotic therapy" gets rid of yeast and E. coli. (Meaning all “soured products”, opposite of sweet or bitter!) 1. Always, search and find the correct dosage when using herbs or foods. 2. Use probiotic's after any treatments of ANTIBIOTICS, but never at the same time. You need the right amount of probiotics for it to be used a “natural antibiotic;” (10 different strains at 1 billion bacillus per strain, per-serving. They're over 100 bacillus's in the colon. A “time released capsules” is best so the stomach acids will not destroy all it's benefits before traveling through the colon.
TEAS: Its the oldest way of delivering herbal medication, (a concoction.) This refers back to the scripture…"and the seeds and leaf thereof for medicine.” What did our ancestors do before capsules? T E A S! (The best teas don't come from the US. Other countries do a better job in formulating teas, example such as; TAZO, “Calm,” or, Yogi, “Kava Stress relief,”formulas)The Navajo Indians, Hunzas, Abkhasians used seeds for the “stronger” medicine. Pumpkin seed , "laetrite, vitamin B17 (amygladin). One seed is the apricot pit (five-seven apricot seeds per day) for 14 day and lay off and repeat if and when necessary, (nitriloside amygdaline), apple seeds (natural arsenic, (eat the whole apple including core or seed), (batacyanophoric glycosides), Peach or, cherry pits i.e., orange, nectarine, grapefruit, use all their seeds. Watermelon, eat the seed too! Never buy “seedless” it's a useless hull.
Seedless fruits are generically modified and not fit to eat for healing the body. GMO foods are the FREAKS to +nature (like the seedless mules that can't reproduce.) These seed need to be hulled out of gardens. Don’t use your voting buying power to reinforce wicked marketeers for seedless grapes. They do raise seeds in grape but are marketing the best for more profits for health supplement for Wall Street stocks! Why? Do they know more than you thought? Think? Scripture history tell the truth about seeds in Gen. 2;
...”11 And God said, Let the earth bring forth grass, the herb yielding seed, and the fruit tree yielding fruit after his kind, whose seed is in itself, upon the earth: and it was so.”
...”12 And the earth brought forth grass, and herb yielding seed after his kind, and the tree yielding fruit, whose seed was in itself, after his kind: and God saw that it was good.” More Bitter Herbs; American Centurary, Areca Nut, Artemesia Annua, Balsam of Peru, Blackberry, Betel Nut, Betony, Birch, Birds Tongus, Black Walnut Bark-Hull or, leaves, Blue Cohosh, Blue Vervain…
Note: Parturients are herbs for“females” yet, are also parasite herbs. So be careful if you are trying to get pregnant or prevention of pregnancy. Some herbs are so strong, as they act as a parasite herb, that will kill sperm and/or alter the sperm or, female egg.
 (Exceptions/cautions: Mandrake will cause an abnormal fetus if taken at the wrong time, and other herbs do the same.)
Other anti fungal's are; Butternut bark or root, White walnut, Cajuput and Cassia oils, Carrot seeds, Cascara Gradate Bark, Chapparal, Comfrey Leaves and root, Chanca Pierdra, Elecampane, Everlasting, Fennel Seeds, Fer-Female, Fraxinella, Gentian, Grapefruit Seed extract, Olive leaf extract (500 mg. 3 x day, then build to about 1,500 mg every day). And there are many culinary "spices" that are strong parasitic, herbs like *(Wild Oregano Oil.) They say the dosage is 2-4 drops 3 x a day but, stop then repeat (adjust dosage), Black Walnut Hull (leaves) tincture (strong for certain parasites), Ipecacuanha, Kousso, Larkspur seed, Lemon Leaves, Mulberry Bark, Mullein Leaves, Pine needles (bladder worms), Papaya, Pink Root, Plum, Pomegranate, and many other fruits, Pride of China, Wormwood, Wafer Ash, Worm Seed, Wound-wort, Quassia (small), Male Fern, Red Cedar oil, Rue, Storax, Cramp Bark, Senna, Cloves, Hedge Garlic, Onion, Thyme, Sage, Sesame Seeds, (In a raw organic Sesame oil will rid the mouth of herpes-cancer sores) Watermelon seeds, Apple seeds (contains natural cyanide, and are strong medicine for the kidneys), Oils especially from seeds, vegetable plants and the rinds of fruit such as Tamarine rinds, Oranges, i.e. are all parasitical. The peels have the chemical from spays they have to be organically grown. The fact is most plants if not GMO's and are healthy (organic) will clear up some parasites.
Deuteronomy 22:9 ¶Thou shalt not sow thy vineyard with divers seeds: lest the fruit of thy seed which thou hast sown, and the fruit of thy vineyard, be defiled.
Some fruit such as; coconuts (great anti-fungal an electrolytic replacement,) use plenty of these fruit or plants in their own seed (walnuts, nuts, etc.) To kill parasites the seeds must be fertile. Each hybrid generation after-wards have less fungal properties. So many of these GMO plants will not produce and die-off.
Noni, (And, other based fruit juice pyramid selling products), or just pineapples or other antioxidants juices will kill parasites.) What kind of soil will affect its “organicness” and potency! If all organically grown herbs/plants kill parasites, then why are so many suffering from sickness and disease? Its because, for the most part, too many ARE NOT LIVING ON, A PLANT BASED DIET but, are living at the bottom of the food chain laden with antibiotics, hormones, chemical's with too much meat and dairy. We're using too much over-processed foods, inorganically grown (hybrid) grains and plants. These don't have properties to kill anything or build the body back to health.
FORMULA; (Note the root is the most powerful, seed, flower, leaves and last is the stem)Parasites: Equal parts of, Papaya, Wormwood and seed, Pomegranate Root, (substitute the peel and seed if you can't find the root), Tansy, Black Walnut Hull, Wild Sage, (or Tame Sage,) Garlic Powder. Then move them out ½ part Fennel Seeds (puts parasite to sleep,) ¼ part Senna or Approximately 1/8 - ½ teaspoon of powdered Senna in the morning and at night for 10 days. Stop and repeat to get eggs of parasites. (Also, organically grown Clove-seed will kill off their eggs.) This formula was used for all types of parasites, including cancer. Mix with a good O-AC vinegar or herbal liquor. Macerate (tincture) it for about a week to 14 days, strain and use 1 teaspoon several times a day until gone. Repeat after 10 days. Store in dark bottles.
+ http://www.curezone.com/clark/parasites.asp This link will give you an ideas of a dosages.
Another Worm formula is oil of Wintergreen, 4 drops daily, 10 days; abstain 20, take again for 10 days. (Tape worms and Roundworms) You could add in Lobelia tincture and Black Walnut tincture for the rest of the parasites, but not essentials. The +focus here is, there are many ways to rid the body of parasites. Do your research.
Laxatives: Understand Sienna is only one herbal laxative to move out parasites, use it sparingly, it's potent. You can use other natural parasitic laxatives. Research the right herb for you. There’s many good herbal colon formulas that’s sold on the market today. Try one that has rhubarb or Psycillum fiber in its formula. In (IBS) Crones disease use Acacia Senegal, a prebiotic soluble fiber more gentle for the stomach.
In the formula above; The Pomegranate Root in this formula may be hard to find, sub. the drink (It's good for man's prostate problems.) It's a good enough herb keep in the formula, if not, leave out and continue as with most formulas.
Formals from the Kitchen: Even organic tangerine rind is a good parasitical herb. Add Canning; (By adding zest ed orange to flavoring to foods, jellies, or re-do marmalade's using its citric peels and grounded seeds.) When making your own organic bitter apricot pit jam or marmalade's they will add in natural anti- fungal properties to your diet because of their oil and seeds.
Some may consider using drugs that kill yeast, Nystatin or, Duflucan (that can past to the protective brain barrier.) This is a difficult area of the body to heal of parasites or remove toxins and drugs. Gingko or Astragulas removes toxins and gives oxygen to the area.
Parasites The Enemy Within by Hanna Kroeger, has herbal remedies that simply explains of many individual parasites, and how to get rid of them with oils in simple formulas, and sold for only $6.00. +++*Oil of Wild Oregano (Known as” Spikenard" from bible history) From the Mediterranean area is a quality product, too many mock versions are not. The first bottle I bought was a “dud” and left me with the wrong impression of this product. As it so often happens with herbs in general.
Parasites can perforated the intestinal tract walls with holes-”leaks” going into other organs, and get directly in the blood stream settling in the weakest areas then dig in homes, eating and destroying that tissue and/or organ. This is very serious! Diabetes, over-weightiness, cancers, arthritis, asthma, etc. are diseases of pestilence. If we don't change directions, will continue to plagues and scourges us and will get worse. A sick body is starving for nutrition and good cleansing. Disease, and all sickness is natures way of cleaning house.
Vermifuges: expels worms, Aspen, Bearsfoot, Black Walnut, Blue flag, Mandrake, Pink Root, Senna, Sorrel, Tansey, Wood Sage, i.e.Kills Worms and parasites: Black Walnut, Kelp or Dulse of iodine, (Pumpkin Seeds or its oil (will remove salmonella, trichinosis, roundworms, pin-worms,) see: B Frank Scholl, Library of Health, 1925 edition.) Wintergreen is powerful (use it's organically grown oil, it will take less to accomplish much. Antibiotic medicine is, germ a war-fare in itself, a genetic mutational parasite created to kill another invasive parasite both will corrupting our bodies introducing a more deadly parasites that will mutate and multiply. (Darwin's Theory of Mutations) Want longivity? "...kill the worms before they kill you."
http://shermsorganicnews.blogspot.com/2008/10/plant-based-diet-reversal-to-diseases.html
fungus:

VINEGAR DRAIN PURGE (cleaner)

Vinegar is great enviromental friendly cleaner, e-coli killer, rug spot cleaner and now a natural disinfectant drain-o cleaner. In fact it’s better than the most expensive cleaning products that are diluted, perfumed, and toxic on the market. I’ve noticed that many must be doing their homework and have gone back to adding some vinegar to their window cleaners instead of ammonia.
Did you know a box of baking soda and straight vinegar will unclog, sanitize your drain. Well at least most. Of course, if you’ve got an object down the drain it won’t work. You’ll have to first get an attached wire bristles brushes attached to a long bendable wire to go down the drain and remove any objects. Cup out the standing water, then your ready to do the “vinegar drain purge”.
Vinegar Drain Purge: First remove the standing water then pour a box of baking soda in the drain hole. Next pour the in the white cleaning vinegar. This will foam, and push put the clogged up drain opening it, and disinfecting at the same time. If it’s real stubborn let it set over night to get the grease etc. (This needs to be timed.) The next morning all the water and drain will be cleaned.
I always keep extra (white distilled cheap stuff) on hand just in case I need it for this very purpose. No need for that lye expensive brands (Drain-O) where the fumes alone does damage to the lungs.
Vinegar is a must to have on hand in food storage programs for emergency disasters that can come up on us all. Store it by the gallons. It has been used as a disinfect cleaner for internal and external uses if shown how to use this product.
http://www.home-remedies-for-you.com/askquestion/23291/home-treatments-for-teeth-whitening-i-would-like-t.html


http://www.funcheaporfree.com/2011/09/youre-welcome-wednesday-tons-of-home.html CLEANING, I.E. A GREAT SITE ONE OF MY FAVORITES.
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STIR FRY TOFU WITH VEGGIES

Stir Fried Tofu With Vegetables (or, other meat substitutes made from gluten (seitan) recipes in this blog.)
If in this recipe if you do not like or have these particular vegetables available in your area choose another combination. Be wise in color and pick taste complimenting of each other. Sub leek for a scallion or onion, snow peas could be zucchini or mushrooms and the bell sweet pepper switched to one of the other cabbage family or perhaps even celery (great sub. For salt.) Don’t get too many flavors going, pick an area of focus like an artist does in a painting or dominate. It’s the secret to cooking and doing recipes. Too many strong flavors “muddles the pot and spoils the brew”, like in a painting that has dull and muddy colors. One strong vegetable and the others are there to assist that vegetable by being milder in flavor not over crowding it’s flavor. I always make up this recipe differently each time for variety, but I do have my favorite dominates using fresh vegetable. All my vegetarian recipes are adaptable to just adding in the meat desired instead of tofu. That goes without fanfare.
Ingredients;
1 lb. Tofu (all soy beans are GMO, buy organic for health reasons)
2/3-cup safflower oil
1 leek (sliced) or, onion
4 baby corn cobs, halved length ways (optional)
2 oz. Snow peas
1 red bell pepper (diced)
2 oz. Bamboo shoots (drained and rinsed)
Over Rice or noodles (chow main i.e.)
Topped with green onion to suit taste

Rinse tofu in cold water and pat dry with paper towels. Cut tofu into 1-inch cubes.
Heat oil in wok or cast iron skillet i.e. until almost smoking, then, reduce the heat.

Add: The stir-fry ed tofu, to golden brown and remove draining on absorbent paper towel.
Pour all, but 2 tbs. of oil from pan and return to heat

Add; vegetables, leek, corncobs, snow peas, bell peppers, and bamboo shoots (stir-fry for 2-3 minutes.)
Other vegetable and spice options: 1 clove crushed garlic, 2 tbs grated ginger, 2 tbs chili sauce or ½ tsp. chili flakes, 1 tbs sesame or olive oil, 1 medium carrot, sliced mushrooms, 6 spring chopped onion (topping), ½ Chinese cabbage (finely sliced), 1 cup bean shoots, celery, sweet and sour sauce i.e.

Add the ingredients together to the wok or pan. Blend the cornstarch with water to make a smooth paste and stir into the sauce with ingredients cook and bring to a boil. Stir constantly until thick and clear.
Sauce:
· 1 tbs. Chinese rice wine or vinegar
· 4 tbs. fish sauce
· 3 tsp. light soy sauce
· 2 tsp. sugar or honey
· Salt (taste)
· ¼ cup vegetable stock or other
· 1 tsp cornstarch (Organic..all corn and corn oil is GMO)
· 2 tsp water
Stir the tofu into the mixture in the wok and cook for about 1 minute until hot. Serve over the rice or noodles.
Every vegetable has healing properties and spices such as ginger. Try and get organic produce or fresh produce from your area.

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HOME MADE PECTIN

Homemade Pectin
Apple pectin can be made at home to add to the non-gelling juices of strawberries, cherries, rhubarb or pineapple to set into a perfect jelly. Pectin content is highest in lightly under ripe fruit, lacking adequate pectin of its own, is responsible for a good deal of runny jams and jelly. This natural pectin in the fruit can be activated only by cooking--but cooking quickly. It’s a soluble fiber that helps diabetic conditions and can be made up for arthritis. This can be used as a fiber in dishes, known as a fat blocker for weight inserted in diet formulas. Pectin is also used for cancer, getting lead, drugs out of the body. Homemade means the cook has control of the formula, and the organic apples, especially if used for healing.
http://earthsorganicnews.blogspot.com/2010/03/pectin-stops-cancer-cells-from-growing.html
For about a pint of pectin you will need 10 pounds of apples, a 10-12 quart preserving kettle, and a good strong jelly bag.
Wash apples, cut in quarters without peeling or coring, but remove stems and blossom ends. Put the apples in a kettle, barely covering wit cold water, and set over moderate heat; cover and cook slowly for about 30 minutes, or until the fruit is quite soft. Turn the cooked apples into the dampened jelly bag, letting it hang overnight to extract as much juice as possible without squeezing. This will produce around 3 quarts of juice, which you boil down to about 1/6 or 1/8 its original volume to make 1 1/2 to 2 cups of heavy, syrup. Needs to be strained before using.
Testing for pectin content: In a cup, stir together 1teaspoon cooked fruit juice with 1 tablespoon rubbing alcohol (everyday 70 % kind). No extra pectin is needed if the juice forms one big clot that can be picked up with a fork. If the fruit juice is too low in pectin, it will make several small dabs that do not clump together.
To Store for later use. Pour the hot, strained pectin into hot 1/2 pint canning jars; adjust the lids and process in a Boiling-Water Bath for 5 minutes. Remove jars; complete seals if necessary. Store in a cool, dry, dark place.
To Use homemade Pectin Add 1/2 to 3/4 cup apple pectin to 4 cups low-pectin fruit juice in a large kettle and bring to a boil; after 2 or 3 minutes of boiling - add 2 to 3 cups of sugar for the amount of fruit juice used (4 cups, above) (adjust this to you level of desired sugar, I use lots less), then boil rapidly until the jelly stage is reached. Skim, ladle into hot glasses and seal. You might use a juicer here, but I put in the rough direction in case of any problems.
This is an emergency page and pectin becoming expensive. You can use apples in jellies to cut down on the use of pectin also.
Honey Jelly To make jelly its 2 cups homemade pectin to every 2 1/2 cups honey plus 1/2-cup water. Rapidly boil the ingredients for 10 minutes. Stir but do not lower the heat. Pour immediately into hot, sterilized jars. Seal and do not disturb them until they are cool and partially set. To complete the setting, set the jars in the refrigerator.
Acid: None of the fruits will gel or thicken without acid. The acid content of fruits varies, and is higher in under ripe than the fully ripe fruit, (Now there's some health knowledge!) Tast e-test for acid content. This is a comparison. If the prepared fruit juice is not so tart as a mixture of 1 teaspoon lemon juice, 3 T. water and 1/2 tsp sugar your juice needs extra acid to form a successful get. A rule-of thumb addition would be 1 Tbs. lemon juice or homemade citric acid solution to each 1 cup of prepared juice.
Food for Thought: Diets to Ward Off Diabetes, Science News Online, Nov. 30, 20http://earthsorganicnews.blogspot.com/PectinStopsCancer

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AMISH PEANUT BUTTER CANDY (no cook)

Peanut Butter Amish Candy is an old Amish recipe is especially good for hypoglycemic persons. It’s a no-cook recipe and very easy that even a child can make and enjoy it. Use chunky or creamy organic peanut butter and honey with powdered milk. The good news is it helps the sweet tooth and has no corn syrup or aspartame in the ingredients. (If you’re a hypoglycemic person substitute uncooked cornstarch) See more info about this news below. Or, you also can use a part in substituting some protein powder. Make this work individually for your family’s needs.
1 Part raw honey (1/2 cup each)
1 part peanut butter (a needed fat)
1 part powdered milk
Mix this up with your hands. Then make ropes, cut evenly, and place them into a plate in fridge till firm. Wrap up in wax paper or store in refrigerator in a container and tear as needed.
I play with the powdered “milk” part of the recipe by adding a bit of rice protein in, soy milk or/and soy protein powder. I also added more crunchy real peanut butter in the recipe. After finding this news out about the cornstarch I added the raw cornstarch.
Let me explain more about the change in the above basic recipe by substituting some of the powdered milk or all. (Or keep the recipe as is)

Their was a “snack bar” introduce to diabetic’s that claimed to be a “special medical food”. Researchers learned long ago that uncooked cornstarch before bedtime can keep blood sugar stable overnight. So a group of researchers led by Francine Kaufman, MD, director of diabetes center at Childcare's Hospital of Las Angles, found a way to stir the starch into a palatable snack called “Zbar”. “On nights when 79 people with diabetes had one of these candy bars as an evening snack, they had 1/5 as many episodes of hypoglycemia at midnight and 1/3 as many at 7 am. than as they did when their bedtime snack was a bar without cornstarch (*abstract, American Diabetes Association meeting, June 1996)
Uncooked cornstarch is very slowly absorbed into the bloodstream, so it provides a slow but constant supply of sugar into the blood-and has the chance of staving off morning or middle-of-the-night hypoglycemia. Cooking the cornstarch won’t do because this-breaks the carbohydrates down into a more rapidly absorbed sugar. Not cooking it will slow all carbs down that is taken in with the candy. Try it and keep a record checking you blood sugar meter if you have one. Why couldn't you "cap" it? Just use organic peanut butter or other nut butters, cornstarch and/or protein powder. (You’ll have to adjust this for your diabetic or hypoglycemic needs)
Roll it in a log, cut up pieces evenly and wrap in wax paper and store in fridge to have handy when needed. (Keep some in purse as needed) It seems to control any problem that deals with lowering blood sugars. Who would have thought? If you have “hypo” problem then add in the raw honey. Keep on hand at all times. You can also keep it in a container and use it as a spread on crackers. The proportion of the nut butters to cornstarch needs to be regulated by your taste and medically needs.
*Note: you can use this same method by adding (sneaking) herbs your child as medicine needs that he/she can’t swallow an herbal pill for their illness.

http://www.swsbm.com/homepage/ shows great photos of herbs http://www.pshm.org/

Dry Milk Fondant Candy-Pecan Roll Nuts are so good for you and we need them in our daily diets. (A few everyday) This is one of my emergency recipes to have on file for powdered milk that every one who has children and elderly should be storing. It’s nice to have a recipe to use the milk in a fun, delightful way. Honey is very nutritious food loaded with anti fungal properties and can be stored longer than sugars, just heat it up at very low heat.
1 1/2 c. non-instant dry milk
1 Tbs. Butter
1 tsp. vanilla
1/2 cup of honey (room temperature)
Stir and knead milk, butter and honey to form a firm ball. (Amount of powdered milk depends on water content of powdered. sugar and other ingredients added.) Stretch and form into pencil size rolls. If rolls flatten, gather up, knead more dry milk into it, and form into rolls again.
Let stand 4 hours. Cut into bit-size pieces. Options: Peanut butter, nuts, seeds, coconut, dried fruit, flavoring, chocolate chip, carob and rice crispies. And if you like, you can form one large roll after rolling it in chopped pecans, nut meat, or powdered sugar i.e.. (Any amounts)
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SAUERKRAUT MADE EASY

Quart- Sauerkraut Made Easy (Preserving Foods)
Making pro biotic healthy sauerkraut is cheap and simple so why buy it. Starting with one packaged of washed coleslaw, (Most preservatives wash out in vinegar water), if doing only one jar. Most of today’s commercially available sauerkraut is clinically “dead” which is how most people prefer their food. The solution for enjoying sauerkraut that is alive and tangy is simple, so make it yourself.
It is cost effective and great for a healthier stomach and colon. Save the water and drink a bit everyday, or use it as a "start" for another batch.
http://shermsorganicnews.blogspot.com/2010/06/medical-uses-of-cabbage-family.html
By making your own un-pasteurized kraut, you take in all the beneficial bacterial cultures that make it so good for us and are one of the best pro-biotic foods. (Non-dairy, cancer, i.e.) If the pickling processes are heated or frozen as in yogurt ice cream the bacillus is dead and cannot kill e coli.
(Used fresh or just pre-pared coleslaw after washing off the chemicals in little
vinegar water)
This is not a new method just the approach, so please feel free to get other ideas from the Internet! And, http://www.organicgardening.com/ my favorite
magazine. This is also in "Stocking Up" How To Preserve The Foods You Grow
Naturally. by the editors of Organic Gardening and Farming. Rodale Press (1975)

Even the Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Korea has Kim chi that has added hot spices and is a way to pickle their vegetables. Most cultures have their own versions of macro-fermentation or pickling their vegetables such as “Chou croute garni” (Alsace), “kimchi” (Korea), sauerkraut soup (Eastern Europe), the Reuben Sandwich (US), and in N.Y. hot dogs or, as with the Mennonite/Amish in Lancaster County, PA old recipes. Pierogies and kraut anyone?
Start with a "sterilized" canning jar and lid, one quart or so, and press your chopped cabbage into it. When the juice begins to show as it is squeezed out of the cabbage, continue to fill and press until 1 inch of space is left at the top of the jar.
Then add to each quart jar 1 teaspoon of salt (and ½ teaspoon of honey, or sugar.) This added sweetener is optional.
Fill slowly with boiled or distilled pure water allowing it to settle down into each jar. Wipe any excess off top and turn upside down to allow any air to escape and leaving about ½ in. of space at the top, before putting on the rubber ring in place. Screw the lid down tightly, and they may be some kraut odor to be expected. If canning for a longer storage shelf life do not open or loosen the lids under any circumstances. (6 week for longer storage)
Wipe off, and date the jar, then place in a cool corner. Inspect the jar every few days. The lids will begin to bulge showing the kraut is fermenting properly.
(Note: There are many quart crock jars available in some areas. Check thrift stores.)
You may fail a few times but don't give up. I have a jar going all the time. The cabbage makes good won tons too.
What can go wrong: Not enough or an uneven distribution of salt may cause rot, color, off odors, air pockets that in a crock method needs to be weighted down, and, or too soft of texture. Pink kraut (not red cabbage) is caused by too much yeast on the surface of the kraut caused by too much or too little of salt i.e.
Darkness of kraut may be caused by unwashed and improperly trimmed cabbage or insufficient brine in the fermenting process, long storage or too high of temperatures during fermentation processing or storage. Store in dark places, avoid sunlight.
Crock Method is more a German Method: http://www.kitchengardeners.org/ has a German recipe for Kraut in larger portions. She mixes red cabbage with regular and even adds in some carrots, or other vegetables. Grate the carrots for a coleslaw-like kraut or, onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (garlic, bay leaf, caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment. (This style takes 1-4 weeks, lbs. cabbage and two Tbs salt) the salt slowly draws water out of the cabbage. Some cabbage, particularly if it is old, simply contains less water. If the brine does not rise above the cabbage level by the next day, add enough salt water to bring the brine level above it. Add in about a teaspoon of salt per cup of water and stir in until completely dissolved. Keep kraut is submerged below brine by add salted water as necessary, especially when taking out for eating. Good sauerkraut will get better as it continues to ferment. You can do salted green beans in the same way. These taste fabulous and do not need canning.
Use the starter from your old batch if you use the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter.
(Genesis 1:29-31): And, Word of wisdom in the BOM is a fibrous diet not meat eating diet at all. Count it out foods in every verse then count out the fibrous foods vs. the non-fibrous and you have your correct ratio in dietary proportions. Sauerkraut has about 3 grams of fiber per cup and has too many nutrients to list.
Also, here and too numerous reference's in (history) scripture such as; ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground—everything that has the breath of life in it—I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’
No GMO adulterated Foods! Use organically grown cabbages to change health. Eat more vegetables than meat on your plate. Eat meat only if have too, or rarely if at all.
Please tell us of your krauts ideas or results from this recipe...or, comment too are welcome.
Do this same method for making GOURMET MARINATED VEGETABLES
*Red peppers, water, salt, honey or sugar, bit of vinegar (or use a start from last batch), garlic, cabbage family, cucumber, carrots, whole peppers, pepperoncine pepper, pepper, etc (Just look in the stores for a bottle you like and copy what is in it, add this method and now you have their method)
ADD TO VEGETARIAN HOT DOGS OR VEG. SAUSAGES...YUM!
http://shermsorganricrecipes.blogspot.com/2011/08/sauerkraut-pie-and-cabbage-rolls.html
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