Great recipe for Marshmellows

How to Make Marshmallows That Are So Healthy You Can Eat as Many as You Want. You'll never buy them again. Simply made with honey and geletin; see the link for instructions.

No corn syrup
My diabetic mom said marshmallows'
 was the only thing like this that didn't raise her blood sugars? 

Ingredients

• 1 1/2 tbsp. gelatin
• 1/2 cup cold water
• 1/2 cup honey
• 1/8 tsp. salt
• 1/2 tsp. vanilla extract

http://www.healthy-holistic-livi ng.com/healthy-marshmallows.html

How to Make Marshmallows with Marshmallow Root Did you know that marshmallows have there roots in using real marshmallow root? Want to make some? This recipe will show you how to make marshmallows step-by-step. Enjoy! http://learningherbs.com

Whole Grain Pasta Salad

Ruthie from Cooking with Ruthie shared on of her favorite easy and healthy recipes, Bruschetta Pasta!

Ingredients:
1½ cups cherry tomatoes, halved
10-15 fresh basil leaves, thinly sliced
¼ cup fresh grated parmesan
3 tablespoons Olivi Olive Oil (Use this brand of "Olivi" oil for butter)
½-1 teaspoon sea salt (adjust to taste)
¼ teaspoon pepper
8 ounces whole grain; angel hair i.e. pasta

Instructions:

In a large serving bowl combine tomatoes, basil, sea salt, pepper, and Olivi Olive Oil; allow to marinate while preparing pasta.
Prepare pasta according to package directions, drain.
Add warm pasta to serving bowl and toss.
Sprinkle with parmesan.

Flourless Peanut Butter Cookies

Recipe courtesy of Kitchen Vignettes

These Flourless Peanut Butter Cookies are a quick, one-bowl recipe.

 (Recipe Credit: Aube Giroux of Kitchen Vignettes)

Yield: 1 dozen cookies

Course: Dessert
Theme: Comfort Food, Cooking with Kids, Family Friendly, Quick and Easy

Ingredients

• 1 cup natural smooth peanut butter (avoid anything too thick)
• 1/2 cup coconut sugar (white cane sugar is fine, increase amount to 1 cup if you prefer a sweeter cookie)
• 1 large egg
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp vanilla extract

Directions

1. Preheat the oven to 350F. Mix all the ingredients together in a medium bowl until a stiff dough is obtained. Roll into 12 balls and flatten with a fork, making a criss-cross pattern. Bake on a greased or parchment-lined cookie sheet, about 1 inch apart, for about 8 to 10 minutes. Eat warm or cold. Will store at room temperature for about 1 week.

Tags: Baking Recipes, Cookies Recipes

Eatable MilkWeed (Foraging)

Foraging for Dinner by Mark Bittman

Personally I don't care for the recipes, their too rich for me, The idea /method is here.

Photos by Mark Bittman

These are unopened milkweed flowers; I began to eat them while first learning how to forage in central Vermont in the 70s. (How’d I learn? Euell Gibbons , of course.) The season is very short—just a couple of days for each plant, spread out over a period of maybe a week or two in any given location—so you have to be lucky to find them. Once the buds start to open up, they’re done. But when they’re tight and broccoli-like, as these are, they’re sweet, and cook instantly. I parboil them for a minute or two before incorporating them into other things. (Sometimes, I’m lucky enough to gather a big mess, and then I parboil them and toss them with vinaigrette or melted butter.)


Here, I made dirty rice, the Louisiana version of fried rice. I took leftover brown rice (I really love Kokuho, from Koda Farms) and tossed it with duck fat (coconut butter) and chopped duck/chicken liver from my friends at Grass + Grit (more on those folks soon), fresh garlic and Bonita beans, both hand-“imported” (by me) from California, scallions, kale, and turnip greens from Glynwood, and my milkweed buds (which, truth be told, did not steal the show, but neither did they disappear).
Other seasonings were minimal (that brown thing at the bottom of the picture is a dried chipotle). Obviously, you’re not going to duplicate this recipe but the concept is easy enough. And if you’re fortunate to find milkweed…check it out.

Posted in Behind The Scenes, Produce, Slow Food                       

Comments: I love comment!!!

Grow you own Antimicrobials

Katherine Jaks Says:

More  on my wild editable herbs
http://shermsorganicnews.blogspot.com  

October 11, 2013 at 6:31 pm               Strong Yarrow doses of tea, tincture everyday can start to affect the liver. Some people describe a feeling of pain or sharpness in the liver area after 2 weeks, depends on your size. It is fine to drink for its internal benefits, but don’t over do it. If you start feeling pain, lay off it, don’t continue consuming it for a while. It's always wise to read the comments

Plants with Antimicrobial Compounds

• Aloe (Aloe barbadensis, Aloe vera) for Corynebacterium, Salmonella, Streptococcus, S. aureus 0 Use small amounts internally, topical. (radiation)
• Apple (Malus sylvestris) general – Safe to use internally or externally.
• Barberry (Berberis vulgaris) for bacteria, protozoa – Use small amounts internally, topical.
• Basil (Berberis vulgaris) for Salmonella, bacteria – Use small amounts internally, topical.
• Blueberry (Vaccinium spp.) for E. coli – Safe for internal or external use.
• Calendula (Calendula officinalis) for bacteria – Use small amounts internally, topical.
• Cranberries (Vaccinium spp.) for bacteria – Safe for internal or external use.
• Garlic (Allium sativum) general – Safe for internal or external use.
• Ginseng (Panax notoginseng) for E. coli, Sporothrix schenckii, Staphylococcus, Trichophyton – Use small amounts internally.
• Green tea (Camellia sinensis) general, Shigella, Vibrio, S. mutans, Viruses – Safe for internal or external use.
• Horseradish (Armoracia rusticana) general – The root is safe for internal or external use.
• Lemon Verbena (Aloysia triphylla) for Ascaris, E. coli, M. tuberculosis, S. aureus – Safe for internal use.
• Olive oil (Olea europaea) general – Safe for internal or external use.
• Onion (Allium cepa) for bacteria, Candida – Safe for internal or external use.
• Peppermint (Mentha piperita) for general use – Safe for internal or external use.
• Potato (Solanum tuberosum) for bacteria, fungi – Safe for internal or external use.
• Tarragon (Artemisia dracunculus) for viruses, internal parasites – Use small amounts internally, topical.
• Thyme (Thymus vulgaris) for viruses, bacteria, fungi – Use small amounts internally, topical.
• Turmeric (Curcuma longa) for bacteria, protozoa – Safe for internal use.
• Yarrow (Achillea millefolium)

How to make Lavender Lollipops recipe:

How to make Lavender Lollipops recipe: My son use to make the metal round molds of ones that you fill after school and sell them the next day for .25. He was never broke and a good cook-salesman. http://toughertimestoday.blogspot.com/2016/06/single-moms-start-cooperative-business.html (business?)

http://technicolorkitcheninenglish.blogspot.com/2009/08/lavender-lollipops.html

Making Livermush (For Anemia problems)

I have anemia so I started making this "Liver Mash" after seeing it on Andrew show. Their are many recipes out there. I cheated and use frozen sauté veggies and 3/4 cup of drained rinsed black bean (FIBER) salt + lots of pepper - 350, abt 40 min. depends on what kind + how much (drained) liver is used. (Slice + make sandwitches or, in-between protein snack)
Caution: Liver is an organ that can carry all kinds of diseases of the animal (-blood filtering organ- add teaspoon of vinegar). Make sure it's from a good source!!!!!)
Dandelions, and Yellow dock roots are good iron plants.
Insanity: doing the same thing over and over again and expecting different results." - Albert Einstein
https://youtu.be/w_caPwx_eoI


Because of its fiber + protein it's diabetic friendly too

Herbs for Medicine: Lambs Quarters

I'm on a kick: writing on wild survival medical herbs. Most of them are editable also. This is for the tougher times and for some it's now. I liked this site they do a good job on prepper ideas. Rabbits, deer and some others don't like this herb and will not eat it. Please visit their site to find out more. I love and learned a lot from her commenters.
Don't pick near roads, over-pick any wild herbs for more than you need, don't get roots, savor some for next year.
How To Grow Your Own Antibacterial  Bandages

Bandaids, Herbal Medicine 

More and more people are beginning to see the benefit of having a garden and growing your own food, but growing your own medicine could be equally as vital to your well being. What would you do if you couldn’t get the medical supplies or help you needed for a very long time? How would you manage?
As I plan my medicinal garden, I choose what to grow by studying different medical emergency scenarios and learning which plants I would be able to use if it ever came down to that.
One day as I was doctoring up one of my kiddos, the thought crossed my mind, “What if I couldn’t get any more of these band-aids? What could I use?” This question prompted me to delve into my herbal books and scour the internet for an answer. And I found a good one.

Young Wooly Lamb’s Ear settling down for the winter.

Wooly Lamb’s Ear.
It’s one of my favorites because it’s medicinal AND edible.
A Natural Antibacterial Bandage
Wooly Lamb’s Ear, botanical name Stachys byzantina, has been used for centuries as a wound dressing on battlefields. Not only do the soft, fuzzy leaves absorb blood and help it to clot more quickly, they also contain antibacterial, antiseptic, and anti-inflammatory properties. All of these factors make this plant a really great alternative to store-bought bandages (especially since many of them are made in China!).
Other Medicinal Uses
Wooly Lamb’s Ear actually has many medicinal uses. You can heat a few bruised leaves in a pot of simmering water, and use the cooled infusion as an eyewash to treat pinkeye and sties.
Drink a tea made from young, dried Wooly Lamb’s Ear leaves to help with fevers, diarrhea, sore mouth and throat, internal bleeding, and weaknesses of the liver and heart. (~Wikipedia)
You can bruise the leaves so that the juices are released, and put them on bee stings or other insect bites to help reduce the swelling. The same effect can be seen when used for treating hemorrhoids, or for postpartum recovery.


Still More Uses
As if Wooly Lamb’s Ear isn’t awesome enough, the list of uses continues.
Being soft and super absorbent, Lamb’s Ear leaves can be used as menstrual pads, or in place of cotton balls. It can even be used as toilet paper!
You can eat it as well. Enjoy young, tender leaves fresh in a salad, or gently steamed as greens.
 Are you growing Lamb’s Ear yet?
If you don’t have any of this important medicinal plant growing around your home yet, get some. If you can’t find any plants locally, buy some seeds and grow them yourself. It’s super easy, and much cheaper that way anyways. Lamb’s Ear make a gorgeous landscaping border, and grows well in containers. Plant as much as you have room for, ’cause it’ll come in handy when your stash of tp runs out!

How To Grow Your Own Antibacterial Bandages (Wooly Lamb’s Ear) From Seed
Starting your own plants from seed really is easy. Here’s how…
1. Fill a well-draining container with Seed Starting Mix.  A yogurt cup with holes poked in the bottom works nicely.
2. Wet the soil thoroughly. If you’re on city water, use filtered water for your plants. The chemicals in treated water can inhibit plant growth.
3. Plant 1-2 seeds per small container (thinning out the weakest seedling), or plant seeds about 6″ apart in a larger pot, burying them 1/4″ deep.
4. Keep the soil moist and the containers out of direct light until the seedlings germinate. As soon as you see the tops of the plants emerging, put them somewhere where they can get at least 6 hours of sunlight daily, or under a grow light. It helps to set the cups/pots in a shallow tray of water to keep the soil from drying out.
5. When the plants have at least three sets of leaves, they’re ready to be transplanted to a semi-shady place in your yard. Space them 12″ apart. They will multiply readily in good soil.
If you haven’t started thinking about growing some medicinal herbs, Wooly Lamb’s Ear is a perfect one to begin with. And in my opinion, you can never have enough!
Once you have it, don’t stop there! There are so many medicinal herbs you can be growing no matter where you live. Check out Grow Your Own Antibiotics for more great suggestions.

HPV Vaccine Side Effects - Dr. Sherri Tenpenny

http://vaccineimpact.com/2016/13-year-old-boy-becomes-paralyzed-from-neck-down-after-gardasil-hpv-vaccine/

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TAMALES, CORN, OR, MEAT

Tamales (corn, chili or, meat)
These are the best tasting tamales made. Everyone loves them and when my family been away for a while it’s the first thing my children wants when visiting. I’m doing them for Christmas. Sarah’s visiting and she wants me to make the inside corn mixture and she does the outside husk and we wrap the next day.
Shan's my son. His approach of making corn tamales is a bit different than myself. Everyone has their own style. It's the quick and easy way that’s done in one day. The new generation style today. I thought to add his change or variation here since this is the family’s favorite recipe. We use both variations, one in winter and the fresh corn in the summer. On the 4th, when the family was together and the corns in season, we tried using the frozen dough already made up. You can buy it at some of the super markets. It has baking powders in it and is denser than in this recipe. We don't like how the corn seeps through this mesa corn meal using baking powder. However, it’s nice to know about in a pinch. Here are two versions of the same tamale, one is Shann’s quick version and Mom’ is the latter.
Shannon's Quick Corn Tamales: SOAK: Cornhusks in warm water until soft, and drain and dry. (Or use the some of the green husk on the corn). Use a few pieces of the green corn husk if you’re lucky to get any because of the extra flavor it gives to the tamale. Save this silk to make up into a cup tea). Dry it for later. Don't use the old brown silk off the husk thats in the packages of corn husks sold on the mexican spice isle in the grocery. FILLING: 2 bag frozen white or organic sweet corn then, pulse in hand blender or a quick pulse on a processor, (About. 3-4 of crushed corn-just cracked or broken up), cook in a skillet with some butter to release the juices then add the pint of heavy whipping cream, and (1 Tbs. sugar, 3/4 tsp salts) Add to the corn in saucepan, and then remove from heat. Add in 1/12 cups to 2 cup of Monterey Jack cheese. This can be made up the day before and refrigerated for easier handling. Add about 2 tbs in center of each tamale and fold the mesa in the corn husk over it.


DOUGH: Mix 3 1/2 or less cups of mesa flour (for tamales) with 2 ~ 15 ounce cans of chicken broth and 1/2 cube of butter or margarine. It can be done with out it but don’t. It’s not as flavorful. Add in some chopped cilantro if desired. Mix until consistency of thick frosting. Spread onto cornhusks, and add filling mix down center of husk and roll into a tight package. (You can tie end with strips edges of cornhusks)
STEAM: On top of stove in a cold pack canner (Use as a steamer) steam for 30-45 minutes or until dough is set. Move onto serving plate. Let tamales continue to cook in shell for about 30-45 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. It leaves a heavenly taste that's worth doing at least once, or combining the two – three green cornhusks together. Use the dough for the in between glue that over-laps them.
Momma's Style Corn Tamales
4 lg. or 6 small ears of corn (about 3-4 cups barely crushed corn)
1/2 cup heavy cream
1-tablespoon sugar
3/4 teaspoon sea salt
1 1/2 cups shredded Monterey Jack cheese (if it settles and not in a fluffy pile, if not use 2 cups)
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'. (Don't over mix...just break the corn in halves) Pour the corn mixture into frying pan with some butter and fry to release the jusices then, add sugar, and salt. Boil rapidly, while stirring, until this has reduced to 2-3 cups (depends on corn). This can scorch easily so don't leave it. After you have removed from heat then add the cheese. Refrigerate, chilling the mixture over night. It will clump into balls and easier to handle and all the flavors macerate together. Next Day: **have your husk soaking in warm water and dried. Then spread 1 large, or 2 smaller sections then overlapping these husks with the mesa dough. In the center spread 1 1/2- 2 tablespoons of the mesa mixture. Fold sides of the cornhusks coated to the edges with mesa over the corn filling making a good sealing. Make ties strings out of the worst corn husks to tie ends of the tamales. Mesa
3 cups Mesa (make sure it's for tamales) There is a prepared frozen bag mesa ready to spread in grocery stores. It's great to cut time in a pinch.
2+ cups chicken broth concentrate (or, vegetable broth) (Buy three cans as the dough set you'll need to add more broth.)
Mix Mesa, and 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 cornhusk tie or folding method. See on the package of Mesa for further instructions.
Steam: With a cold pack steamer, add to it's top, 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 is being made at one time or how high the stack. The dough will come off the sides easily when done. It's always fun testing. (Makes about 3 doz.)

This is the best eating. Our family liked to eat them for the 4th of July, but now it's when we get together. You can't buy them. You have to make them. My son Shann has even mastered more technique adding a few of his own variations. I think he even bought a tamale book. Mine are more the Indian style.
Variations: I do have other tamale recipes made of beef, pork, lamb or chicken but this one is the best for a non-meat variation. · to make this meat here's the simplest way. Use a small chuck roast, lamb, pork, turkey, chicken will do. (Wild game is great) or just use up meat on sale or in freezer.
· Cook meat till it falls apart. Cool, then tear apart the meat into small pieces and add tomato sauce with a big block of chili con carne, (usually in the frozen section of the grocery stores) or just use its spices and make up your own chili con carne. (Read label)
Chili Con Carne comes frozen in blocks. 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 is easier to work with). I like to let it harden in the refridge till morning so I can handle it better like the corn method. Follow the rest of the direction with the corn tamales just substituting the corn part to meat.
*Did you know the corn silk from the husks would rid gallstones? Save it and make silk tea for preventive.
Publishing rights reserved P.T Sherman


COMMENTS ARE WELCOMED...

HOMEMADE COUGH DROPS

You’ll need just a couple of homemade ingredients.

  You can nook the recipe: A modified versions of the original recipe maybe more child friendly for kids.  For example, instead of plain sugar, I used mint sugar. Instead of plain honey, I used a lemon-ginger infused honey. You can add essential oils as flavoring like "Thieves," by Young Living i.e. So, here’s the ratio or, and a new recipe:

4 Tablespoons coconut oil

1/2 cup lemon-ginger honey

3/4 cup mint sugar

Prepare a loaf pan with parchment paper and lightly greased with coconut oil.

Over low heat, simply melt the oil and sugar and honey together over low heat. Stirring constantly, bring to a boil and boil until it’s at a hardball stage, about 250°.

Pour the mixture carefully into the loaf pan and allow to cool just long enough to handle, about 10 minutes.

It may still be hot in some places, so take care cutting it. Using a sharp knife, cut into 32 equal pieces. You can wrap them in wax or plastic paper if you desire, but I found that I didn’t need to, as my family needed these NOW and there wasn’t much of a risk of them sticking together. You could also carefully dust the pieces with cornstarch to keep them separate, although that may change the taste of the drop itself in the beginning.


RE: Site of recipe (Good photo's)