Homemade Sauerkraut

Homemade sauerkraut is healthier for you than the store bought. Store bought version- after they culture it they then proceed to cook it thus killing the good bacteria(probiotics), and enzymes in it.

I love homemade sauerkraut! It has a crunch and I like that alot!

Here's a pic:
I used purple cabbage and green cabbage for this 1 gallon. As, you can see that at the bottom the water is reddish purple from the purple cabbage.

I tried a different sauerkraut recipe this time around although it's not too different from the previous ones that I posted before.

SAUERKRAUT:
 Makes 1 quart (I used to cabbages hence the gallon)

1 medium cabbage, cored and shredded
1tbs caraway seeds (I didn't use these, didn't like them in the other recipe I used!)
1tbs sea salt
4tbs whey (page 87) (if not available, use an additional 1 tbs salt)

In a bowl, mix cabbage with caraway seeds(didn't use these), sea salt and whey. pound with a wooden pounder or meat pounder (I think I  used my fist) for about 10 minutes to release juices. Place in a quart-sized, wide mouth mason jar and press down firmly with a pounder or meat  hammer  until juices come to the top of cabbage. The top of the cabbage should be at least 1 inch below top of  the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but improves with age. We started eating it day 3 and still have some left and I still haven't put it in the fridge and it is still really yummy:)

Taken from the book:
  Nourishing Traditions
The cookbook that challenges politically correct nutrition and the diet dictocrats
Revised second edition
 by Sally Fallon with Mary G. Enig, Ph.D

Raw Fudge & Homemade Peanut Butter

Hi, everyone! I thought I'd share a video on raw fudge with you that I found on youtube.

Raw Fudge Recipe


Here's what mine looked like after I made it and refrigerated it for awhile. It was pretty good!!!

I use homemade peanut butter. We had bought some unroasted peanuts from the Farmer's Market.
I shelled them then put them on a pan, drizzled organic pal oil on them then roasted them in the oven for 7-8 minutes. Then the next day I used the food processor to make peanut butter. I will include the link two two different videos on instructions on making it. I added more oil as I went along (when I thought I should add more).
Here's the links:

How To Make Peanut Butter

How To Make Homemade Peanut Butter


Homemade peanut butter in a peanut butter jar I kept (specifically so I could put the homemade in it)when I used up the store bought. Homemade is YUMMY!!!

Basic Lye Soap Recipe

I like this recipe alot!!!! It's a keeper!

First off, safety. Rubber gloves are recommended, however I personally don't use them. Second, keep white vinegar near by when working with lye, it will counteract and neutralize the lye if it splatters on you. Make sure to always have it handy. Third, do not use aluminum. Use either enamel coated pan or glass saucepan( I use a 2 quart glass pyrex measuring cup). Use a wooden spoon to stir. You can also use a plastic pitcher or plastic pan to mix lye. CAUTION: DO NOT breath in vapours from lye. Stand back while mixing lye with water. If using glass to mix it in, I set my saucepan in a plastic dish (plastic tub you get on the same isle as dish drainer/ silver ware tray)to be sure that if it shatters it won't be such a mess. I haven't had that happen but I know someone who has. Better to be cautious.

Soap making is very easy. This recipe is no heating and all that. There are people who make it that way but this recipe is less nerve wracking and turns out the same.

You will need:
12oz 100% lye (1 1/2c)
3pounds lard
3c water (cold)

The day before: Place 3 cups water in refrigerator.
Place lard in a flat bottom plastic dish pan and allow to come to room temperature overnight.

1. Place water in saucepan. Slowly pour lye in water while stirring with wooden spoon. Stir until crystal's are dissolved. It will be hot. DO not breath in vapours. Best done outside. Let sit 1 hour.

2. Slowly drizzle lye water into lard while stirring constantly, (can be done indoors). After all the lye is added, continue stirring until pudding like consistency. May take 1/2 hour or more.

Let set over night. Cut into bars with thin knife. Should be able to turn out onto towel. If not firm enough yet, let set another day. Then let them set for two weeks until dry Turning every couple days.

NOTE: you can always use a mold instead of the plastic dish pan. After making this once I plan on getting a mold to use otherwise the edges are rough and I don't have time to shave the edges but might do that someday to try to make re-milled soap.

Also, some of the dry crystal's got on my skin and made me itch and when the soap had hardened and I touched it it made my skin itch but once it's been in water I had no problem and I like the soap alot! Just thought I'd share with ya in case that happens to someone else to encourage them not to quit making this:)


HAVE FUN!

Sprouting Seeds

Howdy! I thought I'd share this excerpt from a book I have because I am very interested in sprouting my own seeds:)


Taken from the book: Just in Case, How to be self sufficient when the unexpected happens. By Kathy Harrison

I consider sprouting seeds to be one of the cornerstones of the preparedness pantry. They are inexpensive, take up very little room, and do not need any fancy equipment to process. After a diet of canned and dried food, our bodies will crave something green and alive. Sprouts will fill the bill nicely. Sprouts add crunch to sandwiches and a vitamin boost to scrambled eggs and casseroles. They are tasty eaten right out of hand and make a terrific addition to a stir fry. I have even added a handful to bread batter with excellent results.

Sprouts contain vitamins,proteins, minerals, enzymes, and fiber. All of these may be in short supply if you are eating for any length of time out of storage(those who stockpile and there was a crisis for them to eat from their stockpile). If you have a bag of lentils in your pantry, you have what you need to get started.
Most although not all, seeds and beans are good for sprouting. The following list is of the best:

Alfalfa, Amaranth, Barley(hull-less), broccoli,
buckwheat, cabbage, clover, flax, lentils, oats(hull-less), peas, pumpkin, radish, rye, spelt, sunflower, & wheat.

Each sprout has a unique flavor. Lentils and alfalfa are mild, for example, while radish has a bite to it.

As is usually the case, you can purchase rather complicated equipment for sprouting. I have seen a couple of these, and while they look pretty impressive and do a fine job of sprouting seeds, I did not find that they did a better job than I was able to do with a few things I already had in my kitchen. I not only saved a bit of money, but also saved the space a sprouter would take up in my kitchen and that's just as important.

The equipment is as simple as a glass jar, a rubber band, a piece of cheesecloth, and some seeds.

Sort out any foreign matter from the seeds. Soak two tablespoons of seeds in warm water for an hour or two. Drain, then place in a quart jar. Secure piece of cheesecloth around the top with rubber band. Put the jar in a dark cabinet. Two or three times a day, rinse the seeds with warm water, and drain through cheese cloth. In two or three days you will have sprouts. If you leave them in the sun for a few hours, the sprouts will turn a lovely green and will increase their vitamin content. I have started to make my last rinse in very cold water, and the sprouts seem crisper. Harvest sprouts when they are about three times longer than the seed they came from.

There are a couple things to know. Tomato and potato seed sprouts should never be eaten, as they are poisonous. Do not use nay seeds that have been treated with fungicides or pesticides for agricultural use. Bean sprouts have the same protein-binding substance as beans, but they must be cooked for a couple of minutes to make it available.

The biggest challenge will be keeping your sprouts from going sour. You will know by the slimy texture and foul odor that a batch has gone bad and you will need to dispose of it. You really have to be diligent about rinsing you seeds. The problem is that the jar of seeds should be kept in a dark cabinet. I used to forget about them until it was too late I finally set up a system of rinsing my sprouts before each meal. After a few weeks it became a habit, and I rarely forget anymore.

I also had a problem of finding myself sprout deprived. Sometimes I wanted sprouts and they weren't quite ready. I solved that problem by staggering my sprouts, beginning a new batch every other day.

Sprouts will store in a perforated plastic bag in your refrigerator or any other very cool. dark spot for a few days. You shouldn't have to throw any out if you get into the habit of popping a few into whatever you are cooking.


Karla's note: they use sprouted seeds in Ezekiel bread. I was sent some Ezekiel bread recipes from my friend, Karen, so if any are interested in making your own let me know and I'd be happy to pass the recipes along:)


Videos on sprouting:

http://www.youtube.com/watch?v=xoaIpZZfcFc

http://www.youtube.com/watch?v=OY2Ezu5GYMo

http://www.youtube.com/watch?v=5CVJ9e4SzBo

http://www.youtube.com/watch?v=J4n5p1rmTiw


http://www.youtube.com/watch?v=udiZvl7tLt8

http://www.youtube.com/watch?v=owPgJr3ESng

http://www.youtube.com/watch?v=F-1V4vtV8Yo

http://www.youtube.com/watch?v=eqv65dhRgD4

http://www.youtube.com/watch?v=AUOu-3gsu6A

More videos on youtube.

Lavender Sugar Cookies

1/2 C unsalted butter, softened
1 C sugar
2 eggs
1/2 tsp. vanilla extract(I added a little more)
2 tsp lavender flowers, ground
1 1/2 cups of sifted flour
2tsp baking powder

Directions:

(Grind lavender flowers in blender
& store in a covered jar w/the
recipe so it's all ready to use
and keeps well.)

Cream butter and sugar. Beat in eggs, vanilla,
lavender flowers.

Sift flour and baking powder together and add to
butter mixture. Drop by spoonfuls of batter on
ungreased cookie sheet.

Bake 8 minutes, just until edges are brown.

Cool and enjoy!

Water Kefir

I wanted to let everyone know that I am selling water Kefir grains. If anyone is interested let me know. It is $16 including shipping and handling or if you would like a mason jar to put the Kefir in so you can get started right away once you receive your Kefir then it will be $20 all together with shipping and handling included. Once you buy the grains you won't have to buy them again because if they are healthy they will reproduce and you will have more grains!




Milk Kefir: Milk Kefir vs. Water Kefir

Milk kefir and water kefir are essentially very similar. Both exist in the form of small crystalline grains which can be brewed into drinks and both confer huge health benefits to the people that include them in their diet. The main difference between them – and the reason why many people prefer water kefir – is the difference in versatility between them.

Milk kefir grains were the first kind of grains used to brew drinks. Since they have been around a lot longer, they have had more time to become widespread popularity and are currently well known throughout Russia and Eastern Europe (which is a pretty wide area).

They are also popular in the west, although not yet to the same extent. One of the great limiting factors on milk kefir popularity is the fact that there are many people out there who do not enjoy “milky foods”, or simply cannot digest them.

Water kefir grains provide all of the same health benefits as milk kefir, whilst being much more versatile! It is fun to experiment with them and see just how much they can do. If you start to cultivate your water kefir and then want to make a milk-based drink with them, you can just transfer a few of the grains into some milk. After a brief “lag phase”, the bacteria inside the grains will adjust to living off milk and start acting like milk kefir!

Water kefir grains really are that versatile. Many water kefir enthusiasts also enjoy brewing their grains with grape juice or coconut water, since it opens up whole new avenues of recipes that can be made with the finished drinks.

Many probiotics – the types of foods that, like kefir, contain helpful bacteria – are made from milk products. Pro-biotic yogurts are great, but not if you don’t like yogurt!

Water kefir grains allow you to make probiotic foods without always having to involve dairy, which is something milk kefir grains cannot achieve. They can be brewed into drinks (starting with almost any sugary liquid) or simply eaten, and can benefit almost anyone.

Although milk kefir grains are more widespread, and often easier to come across than water kefir grains, with a little effort it is usually possible to find someone who is happy to send you the things you need to get started making water kefir for yourself.

What is Kefir?

Strictly speaking, Kefir is the substance that exists as “Kefir grains,” that either look like pieces of cauliflower (in the case of Milk Kefir) or like little crystals (in the case of Water Kefir)..

These grains are living colonies of bacteria and yeasts that live in perfect harmony together, and have been around for thousands of years! One day someone discovered that if these strange-looking grains were brewed into a drink, the person that drank it would experience enormous health benefits. The idea soon spread, and Kefir is now popular as a health drink all over the world.


Kefir, which actually means “feel good” in Turkish, is a handcrafted, effervescent, cultured and enzyme-rich probiotic drink that's filled with friendly micro-organisms that help balance your inner ecosystem.

Drinking Water Kefir may help you achieve your optimal health, strengthen your immune system, and help to prevent diseases of all kinds.

Here's just a some of the MANY benefits of drinking Water Kefir:

Contains a wide variety of good bacteria and beneficial yeasts as well as many vitamins, minerals, amino acids and enzymes. (including Vitamin c, Vitamin B, and

Has antibiotic and anti fungal properties.

Contributes to a healthy immune system and has been used to help patients suffering from many conditions, including AIDS, chronic fatigue syndrome, herpes, Candida, autoimmune diseases and cancer.

Can stop unhealthy food cravings, especially cravings for sugar and sweet foods. (For some)

Aids in the digestion of all foods.

Has a tonifying affect on the intestines, reduces bloating, and flattens the abdominals!

It appears to cleanse the liver.

Many see changes in their complexion and overall condition of their skin.

Brown liver spots may fade as can skin tags, moles, warts, etc.

With high levels of valuable minerals, including potassium, natural sodium, and chloride, the hair, skin and nails become stronger and have a prettier shine.

It appears to have a beneficial, cleansing effect on the endocrine system (adrenals, thyroid, pituitary, ovaries). Women find that their periods are healthier; some who had experienced early menopause have found this important monthly cleansing returning again.

It increases energy and gives you an overall feeling of good health.

Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, ADHD and autism.

Drinking water kefir regularly can help, promote bowel movement, relieve all intestinal disorders, reduce flatulence and help create an all together healthier digestive system.

It's cleansing effect on the whole body helps to establish a balancing of the insides for optimum health and longevity.

It can also ameliorate eczema, psoriasis, and acne.

It tastes great... and it's a really inexpensive drink to make!


~ I myself have noticed a difference. It definitely detoxifies.

Peach Cobbler

Howdy, Everyone!

It's been awhile since I have posted so here I am:)  I wanted to share a video and a recipe with you.
I saw an excerpt  of the West Ladies in The Art of Cooking and they were making peach cobbler. So, I decided to look for a recipe similar to their and I found one! I made it Saturday and it turned out pretty good. My Dad agreed and said, "That was good!"

So, here's the video and I will include the recipe underneath it.:
The Art of Cooking


Ingredients

* 2 cups fresh peaches
* 1/2 cup sugar (for peaches)
* 1/4 lb butter
* 3/4 cup milk, for batter

Batter

* 1/2 cup sugar
* 1/4 teaspoon salt
* 1 teaspoon baking powder
* 3/4 cup flour

Directions:

1.Heat the peaches in saucepan with 1/2 cup sugar, til good and hot.
2.(if using canned peaches, don't add sugar).
3.Melt butter in 2 qt baking dish. ( I doubled the recipe and baked it in my 12 inch cast iron skillet)
4.Mix dry ingredients for batter.
5.Add 3/4 cup milk, beating until all the lumps are gone.
6.Pour batter onto melted butter.
7.DO NOT STIR!
8.Spoon hot peaches onto the batter.
9.DO NOT STIR!
10.Bake at 350 degrees for 45 minutes, or until top is golden brown.
11. The batter will have risen to the top, making a beautiful golden crust.
12. This is also good with plums, boysenberries, apricots etc.


ENJOY!!! - I forgot to take a pic of it after I took it out of the oven...I know I am terrible!