I hardly take the time to make blended soups, but OH this soup, people. You won't wanna stop. It takes some time to do the roasting and blending, but totally worth it, folks. And yes, it's not fall - but this soup makes me want fall!
You have the option to make it with coconut milk, heavy cream or any other creamy substance, it's delicious either way. I adapted the recipe from here because I like me some more garlic, onions and butter, baby!
Nourishing Butternut Squash Soup Serves: 4
Ingredients:
One medium Butternut Squash, cut in half
1 onion, peeled and cut in fourths
4-5 garlic cloves, peeled
salt and pepper (for roasting onions)
1 Tbs. Olive or Coconut Oil
2 cups of Broth
3 Tbs. Butter
1 tsp. Cumin
Pinch of nutmeg
1/2 tsp. ginger
3/4 cup coconut milk, heavy cream or any other dairy substitute.
Salt and Pepper to taste
Directions:
Preheat oven to 400 degrees
Cut the squash in half and remove the insides. Lay flat (cut part down) on a cookie sheet and bake for 15 minutes. In the mean time, chop onion and peel garlic, coat with olive oil and salt and pepper. When the 15 minutes are over, throw the veggies on the other side of the cookie sheet and roast for another 25 minutes. When done, you should be able to easily poke a fork into the squash.
When cooled, scrape the squash into a food processor or blender along with the roasted onions, garlic and broth. Blend until smooth.
Then melt the butter in a pot and add blended squash, cumin, nutmeg, ginger, salt, pepper and milk. Heat, serve and enjoy!
First, I have to say this isn't my recipe, but we enjoyed it so much I'm going to share it with you here. This recipe was submitted by Karen over at the Coconut Recipes website. They have some fabulous recipes if you want to try baking with coconut flour. We LOVE coconut flour. It was a bit of a learning curve in the beginning, but easy peasy once you get used to it. Also, a half a cup goes a long way - so it's not as expensive as it seems.
We've been getting really sick of eggs so we switched it up this morning and my kids couldn't have been happier. The original recipe says it serves 6- 8, and umm, well, this morning it served three. SO, if you are big pigs like us, then I would say 3-4 servings. :)
We made this recipe completely dairy free (because my nursling just can't take it) but by all means slather these babies with butter and maple syrup - your taste buds will thank you.
Dutch Babies
Ingredients:
Butter or coconut oil (to grease pan)
1/2 teaspoon salt
1/4 cup coconut flour
6 tablespoons of corn starch
8 eggs
1 cup coconut milk
Your choice of topping: maple syrup, honey, warmed apple sauce, raspberries, blueberries, etc.
Preparation:
Preheat oven to 425 degrees.
Very generously completely slather bottom and sides of a 9 x 13 glass baking pan with butter or coconut oil.
Whisk all the dry ingredients together and quickly
add and whisk in the eggs and coconut milk until batter is well mixed.
Pour all directly into greased pan.
Bake for about 20 minutes until puffed and cooked all the way through. Serve immediately.
We love ours slathered in butter and maple syrup - soooo delicious!
Enjoy!
- Sarah
"The creator of the heavens obeys a carpenter; the God of eternal glory
listens to a poor virgin. Has anyone ever witnessed anything comparable
to this? Let the philosopher no longer disdain from listening to the
common laborer; the wise, to the simple; the educated, to the
illiterate; a child of a prince, to a peasant."
-St. Anthony of Padua
I am working on a recipe for crockpot spaghetti sauce, but for now I wanted to share with you our homemade spice mix. I was in the habit of buying spaghetti sauce until I discovered how easy it was to make your own, not to mention cheaper! I love putting this mix together because of the aromatic spices, the smell is wonderful. Also, once you do this you'll never go back to buying expensive Italian Herb mixes!
Mix together in a jar:
2 tbsp Basil
1 tbsp Majoram
1 tbsp Oregano
1 tbsp Parsley
1 tsp Thyme
1 tsp Rosemary
1 tsp Coriander
The great part about this mix is you decide which spices you like more of or which ones you don't like. Coriander is definitely optional - we like it in our sauce, but I also just happened to have it in my cupboard. Don't feel like you need all of the spices to make this mix, go ahead and make it anyway and see how you like it!
“You know well enough that Our Lord does not look so much at
the greatness of our actions, nor even at their difficulty, but at the love with which we do them.” ~
St. Thérèse
Now that the weather has turned and the days are chilly I long for a cup of hot tea in the morning. Coffee usually gives me the jitters and causes my blood sugar to dip - so black tea it is. I love it. I'm not sure any other word can describe my relationship with tea. There's something about savoring a few moments of quiet in the morning with my hot cup of tea and a brief prayer as I begin my day. Now, to be honest those moments hardly happen around here with three little ones, but a girl can dream, can't she? It gives me the boost to get going in the morning without the horrible crash later in the day, and it taste ooh so delicious.
A few weeks back my sister told me she was drinking butter in her coffee. I immediately thought, "Eww!" But after some convincing, I had to try it, and maybe it was good after all? I was out of cream as usual so I made my tea, blended it with butter and honey and was immediately hooked. Thanks sis!
I looked up hot buttered coffee and found a bit of information on it, apparently it's an Ethiopian tradition to drink butter in your coffee and in Tibet they drink Yak butter in their tea. So I'm not crazy after all!
When I told my mother about my newest obsession she said, "Like hot buttered rum? Oh yeah!" Yes Mom, just like hot buttered rum. :)
According to a travel and leisure website it's considered one of the world's strangest street foods. "It's made by churning or shaking yak butter, black tea, and salt
together in a covered container; the result is best consumed when it's
hot and foamy." Locals usually drink dozens of cups a day and if you are a guest in their home local custom dictates that your cup is filled after every sip.
So interesting!
Now, I don't have yak butter, but I do have delicious Kerrygold butter made from cows grazing on green grass in Ireland. It's a slice of heaven if there ever was one and taste wonderful in tea. Here is my "recipe" if you are interested in trying it out: Hot Buttered Cinnamon Tea
12 ounces hot black or Rooibos tea (or coffee if you prefer!)
1- 2 tbl butter
1 tbl honey
A dash of cinnamon
Blend your tea, butter and honey with an immersion blender or countertop blender. Blend till creamy and frothy. Pour into your favorite mug, top with a dash of cinnamon and enjoy!
Let me know what you think or if you have tried this before, I would love to know!
~ Sarah
"You learn about great food by finding the best there is . . . then you savor it, analyze it and discuss it with your companions . . ." - Julia Child
Growing up my mother made a delicious German potato salad. All eleven of us children loved it and gobbled it up happily for dinner. This recipe is similar in taste, just the real food version. My mother's recipe was delicious, but was made with canola oil, white sugar and vinegar. Just as simple and tasty, the recipe will make you feel better about feeding your family a nourishing potato salad.
This makes a great side dish for chicken and an easy side salad for parties or meals for families in need. If you like vinegar potato salads with a little kick, you will love this recipe! It has been adapted from this recipe.
Here you go!
German Potato Salad
Serves 6-8 side servings Ingredients:
12-16 medium red potatoes
1/2 c. raw apple cider vinegar
1/2 c. extra virgin olive oil
2 tsp. sea salt
2 tsp. dry mustard
Freshly ground pepper
4 cloves of garlic, mashed
Pinch of red pepper flakes
Handful of fresh basil leaves, chopped
Directions:
Wash and boil the potatoes until a knife jabbed in the middle meets little resistance. (you don't want the potatoes to be too mushy.) Drain the potatoes and allow them to cool.
Meanwhile, make the dressing by adding the remaining ingredients in a bowl, mix thoroughly. When the potatoes are cooled, cube or slice into a bowl. Add the dressing and toss all together. Taste test and add more vinegar, olive oil or salt to taste.
The salad can be served warm or cold, depending on your taste. Serve and enjoy!
“Would that mortal men might know how wonderful is divine grace, how
beautiful, how precious; what riches are hidden therein, what treasures,
what joys, what delights. If they but knew, surely they would direct
their energy with all care and diligence to procuring sufferings and
afflictions for themselves. Instead of good fortune all men everywhere
would seek out troubles, illness and suffering that they might obtain
the inestimable treasure of grace. This is the final profit to be gained
from patient endurance. No one would complain about the cross or about
hardships coming seemingly by chance upon him, if he realized in what
balance they are weighed before being distributed to men.”
Linking up with Hallie and her 5 Favorites today, make sure to pop on over and check out the other favorites. I will be discussing my favorite body products.
Simple and Frugal Body Care Products
This little shelf in my 70's bathroom carries just about everything I need for day-to-day body care. I think I have finally found a routine with body care products that really work, are frugal and simple to make and/or use!
I used to buy the latest and greatest products, wasting so much money as they would end up collecting dust after awhile. I was also addicted to lotion for YEARS, I seriously couldn't live without it. After I made the switch to natural products, my skin and hair improved dramatically, it's also saved me a lot of money.
As I share these, I would also love to know what works for you? Have you tried a few a these items?
1. Hair Care
Now I wouldn't say I have luscious hair, or even cooperative hair, but lately I have been starting to actually like my hair. I've always had a problem with frizz, especially as my hair grew longer. My solution was to cut it short and keep it simple, and that worked, except now I am growing it out and I love how it's looking. These are the only two products that I use and I will tell you why I love them: Shampoo Bar: I have used J.R Liggett's Shampoo bar and have also made a batch of my own. I also occasionally use apple cider vinegar to rinse my hair with and make it soft, but we don't need conditioner anymore. The whole family uses the bar and it will last more than a month. The cheapest place to get it is Vitacost, it typically runs $4 a bar.
Homemade Dry Shampoo: My sister introduced this to me a few months ago and I love it. On the days I don't wash my hair I use this to absorb the excess oil. My hair is not frizzy and WAY more cooperative when it's dirty, and with dry shampoo it doesn't have to look dirty! This is why I am excited to grow my hair out - dry shampoo has changed everything for me. It's also handy when you have to get out the door and don't have time for a shower. Wellness Mama has a great recipe that we use.
2. Face Wash
I have a problem with dry skin and occasionally acne. It seems like I have tried everything. I never liked how my face felt until I started the Oil Cleansing Method of washing my face. All you need is oil and water! It seems crazy but I dare you to try it, you will love it. It takes a little more time that simply washing your face, but I find it helps me relax before bed. And who doesn't have oil in their house? No need for expensive cleansers anymore. Here is the video tutorial:
Besides the shampoo bar and apple cider vinegar, Anna's soap is the only other thing I have in the shower. I LOVE to keep things simple and this soap does the job. My husband loves it, it's gentle enough for the kids and it's great for shaving. It's also the most natural you can get. It lathers really well and doesn't dry out my skin. Not to mention, she's an awesome mama and I am very proud to support her business.
This is the only soap we use for washing hands as well, the bar last forever and always smells so good.
4. Oils/Lotions
As I mentioned, I was addicted to lotion. It took me forever to switch to using oil for my skin instead of lotion - and now? You won't find a single bottle of lotion in my house. You might ask, why would you not use lotion? Or why is it so addicting? Here's a good answer.
My skin feels SO much better and I don't use nearly the amount of oil as I did lotion. After the NOW's sweet almond oil. One bottle will last me a few months, at least. My skin does not itch from being dry anymore.
shower I apply almond oil or jojoba oil all over my body. I let it absorb for a few minutes so I don't get any oil on my skin and I usually only reapply the oil every 3-5 days. The cheapest option I have found is
For my face and hands I either use The Good Green Stuff or my homemade tallow lotion. This is the tutorial I used and I made it from the tallow that came with our quarter beef last year. THIS STUFF ROCKS!
Beef fat seems like a really gross thing to put on your skin - but it is the closest thing to the oil on our own skin, which causes it to absorb so well. I only have to use a little bit and my hands/feet and face feel awesome. If there is anything you take away from this post, let it be to try tallow on your skin!! You can purchase some if you don't have tallow, but if you can get your hands on grassfed tallow - I say go for it. This lotion cost pennies for me compared to the lotion you buy in the store.
For a few years now I have been solely using homemade deodorant. I used to buy the extra strength
antiperspirant, and it still didn't do the trick! I now love my deodorant and it makes me pretty happy that I can make this on my own. It only requires a few ingredient and you aren't putting all those chemicals in your armpit. Of all homemade products this one is easy to make and you can test it right away, I highly recommend it!
Thanks for letting me share my natural body care routine with you, Currently, Im on the lookout for a good, tasty toothpaste recipe that my kids will use. If you have any suggestions, please send them my way!
"Life is beauty, admire it. Life is a dream, realize it. Life is a
challenge, meet it. Life is a duty, complete it. Life is a game, play
it. Life is a promise, fulfill it. Life is sorrow, overcome it. Life is a
song, sing it. Life is a struggle, accept it. Life is a tragedy,
confront it. Life is an adventure, dare it. Life is luck, make it. Life
is too precious, do not destroy it. Life is life, fight for it."
I don't know about you, but I love black bean soup. I wouldn't mind eating it twice a week - now only to get my husband and children to agree! This is a very simple recipe, yet taste delicious and cooks up nice in the crockpot. I love having dinner made by mid-morning - freeing up my afternoons for enjoying the sun or getting out of the house, and then coming home to a delicious bowl of soup!
It's also an excellent meal to bring to a family in need. This recipe fits in my 6-quart crockpot - so it makes a LOT of soup. You can split it with a family in need or put it in the freezer for later.
Crockpot Black Bean and Sausage Soup
Ingredients:
3 1/2 cups dried black beans
9 cups of chicken or beef broth
1 package of sausage (we love Trader Joe's pork sausage)
1 lb. of carrots, chopped
6-8 celery stocks, chopped
1 1/2 medium onions, chopped
6-8 garlic cloves, depending on taste!
1 tablespoon of cumin
1 tablespoon of oregano
1 tablespoon of thyme
Salt and Pepper to taste
This makes a BIG pot of soup, so if you don't want a ton, simply halve the recipe. I use my 6-quart crockpot for this soup and it is filled to the top.
First, soak your beans overnight in water. (why soak your beans?) In the morning drain and rinse your beans. Add the beans, chopped veggies, garlic, broth and spices to the crockpot. Let it cook for 5-6 hours on HIGH. Saute your sausage separately, chop and add shortly before serving. Make sure to add enough salt and pepper to taste.
“I am not saying to you solve all my problems for me, give
me everything you have, even though I am poor for love of you. I only ask for
some bread and clothes, some relief from my hunger. I am in prison. I do not
ask you to free me. I only with, that for your own good, you pay me a visit.
That will be enough for me, and in return I will make you a gift of heaven. I
have freed you from a prison a thousand times more harsh. But I am happy if you
come and visit me from time to time.” – St John Chrysostem
This post was originally written for Melissa over at Dyno-Mom. Make sure to check her out, she has a lot of useful information on real food.
I have been making Kombucha for awhile now but it was very intimidating from the start. My goal for this post is to remove the intimidation factor and make Kombucha making easy for you! It's very simple once you get the hang of it - so why not give it a try. :)This post is for those who do not have access to a SCOBY or do not want to pay $10 for one, join me in growing your own SCOBY . . .
Do live in a place that you can't just ask your neighber, "Hey, you got that SCOBY for me?"
Most likely not, in fact they probably already think you are crazy for knowing what Kombucha is! - so let's talk about how you can grow your own.
How to grow your own SCOBY: (The Easy Way)
Four Simple Ingredients:
Filtered Water
2 Organic Black Tea bags
1/3 cup white sugar
A glass of Kombucha. (1/4 cup is plenty)
Boil water and fill your quart jar 3/4 full. Add 1/3 cup of white sugar, mix around and let dissolve. Add two tea bags and let it sit till cool.
Add your glass of Kombucha. NOTE: this works best with homemade kombucha or a brand that is NOT GT's. I just tried it with GT's original and it did not grow. I have grown a SCOBY with homemade kombucha and it worked great.
Cover your jar with a cloth and rubber band to keep bugs away and place it in your pantry or somehwere. Unless you love talking about this stuff, then show it off and put it on your bookshelf!
NEXT: Let it sit. and sit. and sit. There you have it, a SCOBY! Mine sat for a month I think. Depending on how warm your house is, it may take more or less time. I would mark when you make it and check on it every week to see how your little science experiment is doing.
You can see how it grows. I took these pictures a few weeks apart. We had so much fun watching it grow!
When you are finished you are then ready to brew a big batch of Kombucha. Make sure to check out this recipe for your first batch of Kombucha.
“Each accepted pain, no matter how obscure, every silent
suffering of evil, each act of inwardly overcoming oneself, every outreach of
love, each renunciation, and every turning in silence toward God – all of that
now becomes effective as a whole: Nothing that is good goes for nothing.”
If there is one fermented food we love it's Kimchi. Well, at least this version of Kimchi. It's not too spicy with just the right amount of ginger and garlic. We put it on every type of soup or salad and eat it as a side dish with meat. The recipe is fairly easy and you can get the ingredients at your every day grocery store. Organic produce is always better for fermenting, but not completely necessary. Enjoy fermenting in your kitchen!
Fermented Kimchi (makes two quarts)
1 head of cabbage, cored and shredded
1 bunch of green onions, chopped
1 cup carrots, grated
1 tablespoon fresh grated ginger
3 cloves of garlic, peeled and minced
1/2 tsp dried chili flakes
2 tablespoons of sea salt
Place all ingredients into a bowl or container and wait ten minutes for the salt to draw out the water from the veggies. Then pound the mixture until juicy (this may take 10 minutes and some elbow grease!) Next put the mixture into two quart sized jars and press firmly down until all of the juice comes to the top covering the vegetables. At this point I put a plastic yogurt lid (any lid will do if it fits inside your jar) on top of the veggies to keep them down, this helps to keep the kimchi from molding while it ferments. I then add a weight of a smaller jar filled with water to keep the veggies submerged in the brine.
Then let the kimchi sit for up to two weeks. Depending on how warm your kitchen is the kimchi may be ready anywhere from three days to two weeks. Taste it every other day until you get the desired taste (tangy and sour) and then put it in your fridge. It will last a few months or more!
Enjoy!
If you want a more detailed (and certainly more professional) version of another recipe go here. She did a WAY better job explaining everything. :)
"Indeed I am the gardener, for all that exists come from me. With power and strength beyond imagining I govern the whole world: Not a thing is made or kept in order without me. I am the gardener, then who planted the vine of my only-begotten Son in the earth of your humanity so that you, the branches, could be joined to the vine and bear fruit."
- God the Father to St. Catherine of Sienna (The Dialogue)
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