Finding Time for Ourselves

Today I'm a guest poster over at Loving Our Guts.  Here is an excerpt:

As a stay-at-home mother of two young children, I often find it hard to make any time for myself. It can be easy for me to go about my day-to-day life making no time for reflection, meditation, relaxation, or even my own health.  After all, there is always more to do with the kids, around the house, in the kitchen, or on the blog. 

I find that if I fail to find any time for myself, I am setting myself up to burn-out, lose my temper, and feel dissatisfied.  This doesn't help out anyone in the house! By giving some time to myself, I am able to recharge my energy, my compassion, my kindness, and my passion for life.  Some techniques that have worked well for me in finding time for myself are: 

Click here to read the rest of the article! 

----------------------------------

This week, my original eCookbook, Nourishing Eats, is featured in a real foods eBook bundle from my affiliate partner, the Nourished Living Network.  From June 17-24 only, you can get 5 eBooks with a retail value of $69.80 for only $14.97. Click here to see more details about this eBook bundle.

Fresh Fruit Salad (GAPS : primal : no refined sweeteners)

This fruit salad is amazingly simple to make and leaves us all licking scraping our bowls every time. The sauce is sweet, tart, and delicious thanks to honey, lemon juice, and my secret ingredient: a dash of milk kefir!  That secret ingredient lends just a touch of creaminess to the sauce, and also makes this fruit salad a source of probiotics too.

This fruit salad delicious on it's own, and can be dressed up for dessert with some sweetened whipped cream or homemade ice cream.  It also makes a great dish for potlucks and community dinners.

Fresh Fruit Salad

• 2-3 medium lemons, to make 1/4 cup fresh lemon juice
  
• 1/4 cup raw mild-flavored honey
• 2 Tb plain milk kefir, preferably made from raw milk (you could substitute whole plain milk yogurt)
• pinch of finely ground celtic sea salt
• 6 cups chopped fresh fruit of your choice
• Our favorite fruit combination includes:
• 2 ripe bananas, sliced
• 2-3 sweet apples, cored and diced
• a couple handfuls of frozen blueberries*
• 1 cup frozen strawberries*, sliced
• sweet-tart fruit such as 2 kiwis or an orange

1. Juice the lemons to make 1/4 cup of fresh lemon juice.  I find that a reamer works wonderfully to get lots of juice out of each lemon.
2. Combine the lemon juice, raw honey, milk kefir, and pinch of salt in a small bowl.  Use a fork to stir a bit, but don't worry that the honey will still be chunky right now.  The honey will have time to dissolve more fully while you prepare the fruit.
3. Chop and dice all of the fruit. Combine it in a large glass bowl**. 
4. Stir up the lemon juice/honey mixture until the honey is fully incorporated.  
5. Pour the lemon/honey mixture over the fruit.
6. Cover the bowl and let it chill in the refrigerator for at least 20 minutes.  Overnight is fine too, although some of the fruit will soften a bit.
7. Since the fruit will have released it's juice, give this a quick stir immediately before serving. This is delicious by itself or fancied-up with sweetened whipped cream (recipe follows) or vanilla ice cream.

*I find that, outside of local berry season, frozen berries have superior flavor and price compared to the fresh berries available in stores.
**Because this fruit salad contains acidic lemon juice, I make sure to store it in a glass bowl.  The lemon juice could probably leach plastic from a plastic bowl.

Sweetened Whipped Cream

• 2 cups raw cream
• pinch of fine ground celtic sea salt
• 1/2 tsp organic vanilla extract
• 2-4 Tb raw mild-flavored honey, to taste***

1. Beat the cream and salt together until the mixture starts to get thick and fluffy.  I like to use my Kitchen-Aid stand mixer with the wire whip attachment, but you could also use a hand mixer.
2. Add the vanilla extract, and drizzle in the honey while the mixer is running.  Alternatively, you could drizzle in the honey a little at a time and mix between each honey addition. 
3. If you're using a stand mixer, use a silicone spatula to scrape down the sides of the bowl a few times to make sure you don't have any clumps of honey at the bottom.  I like to beat it until it gets a bit stiff since it will tend to soften up a bit in the fridge over the next few days.
4. Store the whipped cream in the fridge in an airtight bowl.

***If your raw honey is very crystallized, place it over a bowl of warm water to make it a bit runny.

My Interview on the Living Kitchen Podcast

This week, I was interviewed by KerryAnn Foster for the Living Kitchen Podcast.  We talked
about:

• What led my family to start eating traditional, nutrient-dense foods
• My family's experience with the GAPS Diet
• Finding health through nutrition and homeopathy
• Balancing real food preparation with other life priorities

The Living Kitchen is the show where real food, food intolerances and preparedness become a sustainable lifestyle....

Read More at www.cookingtf.com/?s=podcast © Cooking Traditional Foods

The Living Kitchen is the show where real food, food intolerances and preparedness become a sustainable lifestyle....

Read More at www.cookingtf.com/?s=podcast © Cooking Traditional Foods

Listen to my interview below!

Listen to internet radio with Preparedness Radio Network on BlogTalkRadio

Arnica: An Essential Remedy for More Than Just First Aid

picture by Bernd Haynold

So far in my series on homeopathy basics, I've focused on homeopathy as compared to conventional medicine. Now I'd like to provide some guidelines for practical application of homeopathy, by discussing the homeopathic remedy Arnica montana and its uses.  Arnica montana is among the most well-known of homeopathic remedies, as it is used frequently for first-aid of bumps and bruises.  Arnica also has many other uses, including treatment for concussions, pre- and post-surgery, sore muscles, and labor and delivery.

Increasing Cookbook Prices

My cookbook prices will be increasing on July 1st. My cookbooks have been priced very low
initially, but the prices will be going up to help support my time spent on the blog. As of July 1st, the prices will be:

• Nourishing Eats, 71 pages: $7.95
• Nourished Cooking, 121 pages: $11.95

These new prices are still much lower than similar books on the market.But from now until July 1st, both of my cookbooks can still be purchased for the low price of only $5 each or $9 for both books.

Methods for Teaching Reading

Last summer when I posted about our favorite resources for teaching reading, I promised to post
about the methods I used for teaching my daughter to read.  I certainly didn't think it would take me nearly a year to get around to doing writing this post, so my apologies to any of you that were waiting and anticipating this post.

Reading is our top schooling priority

I focus on reading as the most important skill in my children's early schooling. When a child can read well on her own, she immediately gains access to all sorts of knowledge through library books and your own bookshelves. When a child can read well, it also lessens the burden for the parent,

My New eCookbook - Nourished Cooking!

I am pleased to announce the release of my new eCookbook, Nourished Cooking.  This cookbook is packed with over 60 recipes, and is perfect for those who eat:

• traditional, real foods
• whole foods
• gluten-free diets
• grain-free diets
• Primal diet
• GAPS™ Diet
• Specific Carbohydrate Diet

All recipes in this book are nutrient-dense, gluten-free, and use no refined sweeteners. This book contains 49 GAPS-legal recipes and 58 grain-free recipes, suitable for Primal eating.

Although similar cookbooks typically sell for $15-20, I price my cookbooks very low so that more people can benefit from them.  From now until the end of June only, this cookbook is available for just $5.  On July 1st, the price for this cookbook will increase to $11.95.

Nourished Cooking comes in PDF format, for easy electronic viewing, and it is also formatted for printing.  That way, those who prefer to have a hard copy can print their own copy.  I myself keep a hard copy in a 3-ring binder, and use plastic sheet protectors for each page so that any cooking spills can be easily wiped off.

Table of Contents for Nourished Cooking

Article: To Eat Grains or Not?
Notes About Ingredients

Breakfasts

• Applesauce Spice Custard Cake grain-free GAPS gluten-free primal 
• Banana Custard Cake grain-free GAPS gluten-free primal 
• Lemon Coconut Muffins grain-free GAPS gluten-free primal 
• Millet Porridge gluten-free 
• Mushroom and Cheddar Crustless Quiche grain-free GAPS gluten-free primal
• Raisin Muffins grain-free GAPS gluten-free primal 
• Triple Berry Custard Cake grain-free GAPS gluten-free primal
• Zucchini Spice Muffins grain-free GAPS gluten-free primal 

Main Courses

• Basil Salmon Salad grain-free GAPS gluten-free primal 
• Beef and Bean Layered Bowl grain-free GAPS gluten-free primal
• Basic White Navy Beans grain-free GAPS gluten-free primal
• Ground Beef Taco Meat grain-free GAPS gluten-free primal
• Braised Cabbage and Sausages grain-free GAPS gluten-free primal
• Breakfast Salad with 3-Spoon Dressing grain-free GAPS gluten-free primal
• Cajun-Spiced Beef Roast grain-free GAPS gluten-free primal
• Crispy Kombucha-Battered Fish with Tartar Sauce gluten-free
• Curry Meatballs and Veggies grain-free GAPS gluten-free primal
• Double Cheese Burgers grain-free GAPS gluten-free primal
• Fresh Spring Rolls with Sesame Lime Dipping Sauce gluten-free
• Italian Wedding Soup grain-free GAPS gluten-free primal
• Lemon Basil Chopped Summer Salad grain-free GAPS gluten-free primal
• Meatball and Mushroom Soup grain-free GAPS gluten-free primal
• Mussels in Red Wine Sauce grain-free GAPS gluten-free primal
• Pizza Toasts grain-free GAPS gluten-free primal
• Slow-Cooker Beef Fajitas grain-free GAPS gluten-free primal
• Slow-Cooker Chili grain-free GAPS gluten-free primal
• Tuna Salad grain-free GAPS gluten-free primal
• Teriyaki Chicken Wings grain-free gluten-free primal

Article: Real Food Convenience Foods and Compromises

Side Dishes

• Caramelized Beets and Carrots grain-free GAPS gluten-free primal
• Caramelized Green Beans grain-free GAPS gluten-free primal
• Cheesy Bread grain-free gluten-free primal
• Cranberry Sauce with Apples and Ginger grain-free GAPS gluten-free primal
• Creamy Cukes with Beautiful Salmon Roe grain-free gluten-free primal
• Fried Green Tomatoes grain-free GAPS gluten-free primal
• Grain-Free Sandwich Bread grain-free GAPS gluten-free primal
• Nutrient-Dense White Rice gluten-free
• Simple Buttered Veggies grain-free GAPS gluten-free primal
• Zucchini Spaghetti Noodles grain-free GAPS gluten-free primal

Article: Why You Might Need to Eat More Dessert

Snacks and Desserts

• Blackberry Ice Cream grain-free GAPS gluten-free primal
• Chocolate Chip Cookies grain-free gluten-free primal
• ChocoNanaBerry Cupcakes with Whipped Cream Frosting grain-free GAPS gluten-free primal
• Crispy Nuts grain-free GAPS gluten-free primal
• Crustless Strawberry Cheesecake grain-free gluten-free primal
• Strawberry Topping grain-free GAPS gluten-free primal
• French Apple Pie gluten-free
• Sweetened Whipped Cream grain-free GAPS gluten-free primal
• Kale Chips grain-free GAPS gluten-free primal
• Lemon Lime Custard Cake grain-free gluten-free primal
• Maple Coconut Cookies grain-free gluten-free primal
• Molasses Cookies grain-free gluten-free primal
• Peanut Butter Chocolate Chip Cookies grain-free GAPS gluten-free primal
• Shortbread Cookies grain-free gluten-free primal
• Strawberry Chocolate Layer Cake grain-free GAPS gluten-free primal
• Vanilla Buttercream Frosting grain-free GAPS gluten-free primal 
• Strawberry Ice Cream grain-free GAPS gluten-free primal
• Vanilla Chocolate Chip Ice Cream grain-free gluten-free primal

Condiments, Sauces, and Fermented Foods

• How to Make and Freeze Chicken Broth grain-free GAPS gluten-free primal
• 3-Spoon Dressing grain-free GAPS gluten-free primal 
• How to Make Homemade Vanilla Extract grain-free GAPS gluten-free primal
• Mayonnaise grain-free GAPS gluten-free primal
• Quick and Easy Pizza Sauce grain-free GAPS gluten-free primal
• Spiced Ketchup grain-free GAPS gluten-free primal
• Tartar Sauce grain-free GAPS gluten-free primal 

Appendices

• Appendix A: Recommended Ingredients
• Appendix B: Recommended Kitchen Equipment and Tools

Index
About the Author

If you would like to pay by check in the mail, please e-mail me at nourishedandnurtured[at]gmail[dot]com.

Sweet and Sour Snow Peas (fermented : grain-free : GAPS : primal)

Since my mom had her usual bumper crop of snow peas this spring, I came up with a new fermented veggie that is especially loved by my 3-year-old son: sweet and sour snow peas!  These are deliciously crispy, tangy, and sweet, with just a little tad of a spicy bite from some added garlic.  What a yummy way to get some probiotics.

Sweet and Sour Snow Peas

• ~3.5 cups of snow peas
• 3 medium cloves of garlic
• 1 tsp mustard powder
• 1 stalk of celery, OR a generous pinch of celery seed
• 1/2 cup raw mild honey
• 1/2 cup raw apple cider vinegar
• 1.5 Tb celtic sea salt
• 2 Tb whey
• 1 Tb pickling spice*
• Equipment needed: quart mason jar or Fido jar, rock for weighing down the peas (boil the rock in water for several minutes to make sure it is very clean)

1. In a medium bowl, combine mustard powder, honey, vinegar, salt, pickling spice, celery seed (if using) and whey.  Stir well to dissolve the honey and salt.  You may need to leave this sitting for an hour or two to get everything to dissolve and combine well.
2. Wash the peas and celery stalk well. Remove and discard the ends from the peas. 
3. Peel the garlic and check to make sure it looks very good. (I would not use any garlic that has brown spots in a fermented food, as I want to make sure I'm not introducing any molds to the jar.) Slice the garlic.
4. Pack the peas, celery, and garlic into the jar.
5. Pour the honey/vinegar/spice mixture over the veggies.  
6. Pack down the veggies so that they are covered by the liquid. If your peas keep floating up to the top, try weighing them down.  I use a rock from my yard to hold the peas down (I originally boiled the rock in water for a few minutes to make sure it was nice and clean, and then cooled it down before putting it on top of the veggies.)  There should be at least 1-inch of head space at the top of the jar.
7. Scrape any spices or veggie bits that are stuck to the jar back down into the liquid.  Then use a clean cloth or paper towel to wipe the inside of the jar above the liquid.  (This will help in making sure that the fermentation process goes well and that no funky stuff grows at the top of the jar.)
8. Put a lid on the jar and leave at room temperature for 2 days; then transfer to the refrigerator.
9. Enjoy!  These peas make a great probiotic side dish, or a crispy snack any time.
10. Once your peas are all gone, don't throw out that brine and the remaining spices.  Rather, prepare some more veggies (such as peas, onions, zucchini or cucumber slices), pack 'em into a clean jar, add some fresh spices, pour the brine over them, and ferment again! This is a great way to make the most of the brine ingredients.

*I buy Frontier brand mild pickling spice from the bulk section at the natural foods store.  The pickling spice is a mixture of organic yellow mustard, organic cinnamon chips, organic allspice, organic dill seed, organic celery seed, organic bay leaf, organic mild chilies, organic cloves, organic caraway, and organic ginger root.

Homemade Freezer Waffles (soaked whole grain : gluten-free : nutrient-dense)

Freezer waffles are one of my family's staple breakfast foods.  We make a very big batch once every 4-6 weeks, and then we have the convenience of eating them for breakfast any time we'd like. Whether topped with butter and syrup, butter and jam, or even nut butter and jam, we all love to eat waffles for breakfast.

Years ago, I made freezer waffles from soaked spelt and soaked oatmeal.  Now that we avoid gluten and try to limit most grains (since they can cause behavior problems in our daughter), I developed a new freezer waffle recipe based on millet, arrowroot, and coconut flour.  Even though I use whole millet in this recipe, a grain grinder is NOT required as a blender works wonderfully to grind the millet.

These waffles hold together well and can be warmed in the toaster oven or toaster.  Like most freezer waffles, they need to be watched carefully to make sure they don't burn. I've given recipe amounts for the both the huge batch that I make as well as a smaller amount in case you want to start with less.

Animals to Guard Livestock

For a few years, I've yearned to move where we could have enough land to keep goats and a
whole flock of chickens.  One thing I've wondered about is how to protect those animals from the natural predators in this area, which include coyotes, foxes, and even mountain lions if we were to move close to the nearby beautiful mountains. 


In Jim Mitchell's ebook Livestock Guardian Animals, there is a great amount of information on how to use guardian animals to protect livestock and property.  I was surprised to learn from this book that:

"Two species of guardians, donkeys and llamas, naturally dislike canines and are effective against wolves, coyotes, and marauding dogs."

The majority of this book focuses on livestock guardian dogs, which are distinctly different from herding dogs, companion dogs, and all-around farm dogs: