Posted in Recipe

Blueberry Lemon Cake

This Blueberry Lemon Cake is loaded with juicy blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor.

It’s not too sweet and not too tangy, but just right. This is my favorite tea and coffee cake and also easy to make.

INGREDIENTS

1 cup plus 1 tablespoon all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon table salt
1/2 cup swerve sugar substitute
1/2 cup unsalted butter, softened, plus more for pan
1 teaspoon vanilla extract
2 large eggs
2 cups fresh blueberries
2 teaspoons lemon zest, plus 2 teaspoons fresh lemon juice (from 1 lemon)
1/2 teaspoon ground cinnamon optional
Powdered sugar1 tablespoon to sprinkle top of cake.

SERVING SIZE

8-10 People

TOTAL TIME

1 Hour, 30 Minutes

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease and flour an 8-inch springform pan.

2. Whisk together 1 cup of the flour, baking powder, and salt.

3. Beat the swerve sugar, butter, and vanilla with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating until blended after each addition. Gradually add the flour mixture, beating at low speed until just blended. Spread the batter evenly in the prepared pan.

4. Combine the blueberries, lemon zest, lemon juice, cinnamon, and the remaining 1 tablespoon flour; sprinkle the blueberry mixture evenly over the batter.

5. Bake until a wooden pick inserted in the center comes out clean, about 55 minutes. Cool in the pan about 10 minutes; run a thin knife around the edges of the cake. Remove the cake from the pan, and transfer to a platter. Dust the cake lightly with the powdered sugar. Serve warm or cool completely.

EQUIPMENT

You’ll need an 8-inch springform pan for this recipe.

Blueberry Lemon Cake
Posted in Cookies

Last Minute Cookie Recipes

Croatian Crescent Cookies

Ingredients
  • 1 cup butter, softened
  • 1 cup confectioners’ sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 2-1/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped walnuts
  • 2 tablespoons sugar
  • 1 vanilla bean

Directions

In a large bowl, cream butter and 1/2 cup confectioners’ sugar until light and fluffy.

Beat in vanilla and lemon zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts.

Shape tablespoonfuls of dough into crescent shapes.

Place 2 in. apart on ungreased baking pan. Bake at 375° for 10-12 minutes or until edges are lightly browned.

Place sugar in a food processor. Split vanilla bean and scrape seeds into food processor.

Discard vanilla bean. Pulse mixture until combined. Transfer to a small bowl; stir in remaining confectioners’ sugar.

Coat warm cookies with sugar mixture. Cool completely on wire racks. Store in an airtight container.

Buckeyes

Ingredients

• 1 1/2 cups creamy peanut butter
• 1/2 cup butter softened
• 1 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 cups powdered sugar
• 12 ounces dark chocolate
Directions
In the bowl of a stand mixer, combine peanut butter, butter, vanilla and salt.
Beat with the beater blade on low until well blended. 
Add 3 cups powdered sugar, beating until blended. 
Shape a scoop of peanut butter into a 1-inch or slightly larger ball. The mixture should come together smoothly. If it is too crumbly, add a touch more peanut butter. If it is too sticky, add a bit more powdered sugar.
Place the peanut butter balls on a cookie sheet lined with wax paper. Freeze for 30 minutes.
Place chocolate in the top of a double boiler. Pour 1 cup of water in the bottom pan of the doubler boiler and simmer the water on low. As the chocolate starts melting over the heat of the hot water, stir until the chocolate is smooth. Remove the double boiler from the stove.
Insert toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Allow excess chocolate to drip from the buckeye. 
Dab the bottom of the buckeye on a piece of wax paper to remove excess chocolate, then place the buckeye on a wax paper-lined baking sheet. 
Remove toothpick. Smooth over holes. Refrigerate until firm.
Notes
If the chocolate is too thick, you can add a tablespoon of shortening to thin it.
The number of buckeyes you will get depends on how big you roll the peanut butter balls. We roll our buckeyes about 1″ in diameter.

Posted in Awareness, Herbal, Herbology, Homemade Syrups,Tinctures,Rubs

Elderberry Syrup

If you have ever had a miserable case of the common cold or the flu, you know how miserable it can be.

Thankfully nature provides some remedies that can help avoid minor illnesses and or shorten the duration if you do get sick.

Black Elderberries aka (sambucus nigra) has been shown to help avoid these types of illnesses and speed recovery in those who already have them.

Elderberry Syrup to help me Avoid the Flu

prep 10 mins

cook 1 hour

yields about 4 cups

I took several herbology classes and learned so much , like how to make a simple elderberry syrup , tinctures, poultices etc… this recipe is made with dried or fresh elderberries,honey and herbs and spices for an immune boosting and delicious syrup.

I haven’t had the flu in 3 years.

Some people even use on homemade pancakes or waffles.

Elderberry Syrup

Ingredients

1 cup dried black elderberries, or 1 1/3 cups fresh or frozen

4 cups water

2 TBSP fresh or dried ginger root

1/2 teaspoon turmeric root or powder

1 tsp cinnamon powder

1/2 cup raw honey

Instructions

1. Pour water into medium saucepan and add elderberries, ginger, cinnamon

3. Bring to a boil and then cover and reduce to a simmer for about 45 minutes to an hour.

5. Allow the liquid to reduce by almost half.

6. Remove from heat and let cool until it is cool enough to be handled.

7. Mash the berries carefully using a spoon or other flat utensil.

9. Pour through a strainer into a glass mason jar

11. Discard the rest of the elderberries and let the liquid cool to lukewarm.

12. When it is no longer hot, add the honey and stir well.

14. When the honey is well mixed into the elderberry mixture, pour the syrup into a quart sized mason jar with airtight lid

15. And there you have it. Elderberry syrup

Store in the fridge and take daily for its immune boosting properties. Some sources recommend taking only during the week and not on the weekends to boost immunity.

I personally take 1 tablespoon a day. If the flu bug does get me , I take the normal dose every 4 to 5 hours instead of once a day, until my symptoms disappear.

A friend of mine told me she tried it on her pancakes and loved it 😍multipurpose .

Of course I personally use this and I would never tell you to take this or anything else. I just post things that I believe work for me.

And it’s a great Syrup with extra benefits.

*Never try anything without talking you your own primary care physician.

#Elderberry #FluFighter #Syrup #FoodIsThyMedicine #Flu # Pancakes #PancakeSyrup

This blog is for entertainment purposes only. Never intended as medical advice.

Disclaimer

https://chronicallygratefuldebla.com/

Posted in Ahlbacks Disease, Arthritis, Avascular Necrosis, Bone Health, Chronic Pain, Ease your Stress, Eat Healthy, Endocrinologist, Factor V Leiden, Food Is Thy Medicine, Gluten Free, Hashimoto

Hashimoto

I was diagnosed with hypothyroidism in 1996 I was 34 and I really have never felt myself since then.

I always try to live a decent life kind to others , help in my community and I’d rather be happy than mad or sad.

But ….. I still always felt fatigued, more tired than I should be.

Actually if I’m honest with myself it seems as if the symptoms just get worse more intense.

 

I have asked countless doctors over the last 20+ years to check me for Hashimoto Disease because the countless adjustments to synthroid , levothyroxine and now armour just isn’t helping , it helps for a couple months then adjustments happen and I just feel worse .

 

Finally tested and diagnosed

April 2018 w/ Hashimoto

 

Sure everyday I wake up happy

But I soon feel

exhausted

fatigued

sluggish

winded

My skin is dry, my eyes are dry, my mouth is dry, my hair is dry and thinning.

 

I have this constant feeling on my throat as if a thumb is pressing on it.

 

We won’t talk about the weight gain over the last 20 years. I mean really between this and osteoarthritis -osteonecrosis I just get overwhelming-some days

But what sucks is the inability to lose the weight

So time to change the way I eat again ….

I have already gone to mostly plant based now I have to try and go gluten free.

As Hashimoto is linked to gut as is most auto immune conditions.

Hashimoto vs Hypothyroidism

This common question can be confusing to even veteran thyroid patients.

 

Let’s clear up the main difference: Hashimoto’s thyroiditis is a disease; hypothyroidism is a condition.

 

In the United States, hypothyroidism is most commonly caused by Hashimoto’s thyroiditis, but the two terms are not interchangeable.

 

Hashimoto’s thyroiditis is an autoimmune disease that affects your thyroid gland. It is sometimes known as Hashimoto’s disease, autoimmune thyroiditis, or chronic lymphocytic thyroiditis. In Hashimoto’s, antibodies react against proteins in your thyroid gland, causing gradual destruction of the gland itself, and making it unable to produce the thyroid hormones your body needs.

Diagnosis

I had to insist on this test because I was blown off for years by several doctors when I asked for this test.

 

 

High levels of antibodies against thyroglobulin (TG) and thyroid peroxidase (TPO), detected via blood test

 

Hashimoto’s typically involves a slow but steady destruction of your gland that eventually results in the thyroid’s inability to produce sufficient thyroid hormone—the condition known as hypothyroidism. Along the way, however, there can be periods where your thyroid sputters back to life, even causing temporary hyperthyroidism, then a return to hypothyroidism. This cycling back and forth between hypothyroidism and hyperthyroidism is characteristic of Hashimoto’s disease.

 

 

So, for example, periods of anxiety/insomnia/may be followed by periods of depression/fatigue/weight gain.

In some cases, the onset of Hashimoto’s and elevation of antibodies will be accompanied by a variety of symptoms, including anxiety, difficulty sleeping, fatigue, weight changes, depression, hair loss, muscle/joint aches and pains, and fertility problems, among others.

 

 

Ultimately, however, the autoimmune attack on the thyroid typically makes the gland slowly less able to function, and eventually, the thyroid becomes underactive.

 

So I wonder in 1996 did i have Hashimoto? When i was diagnosed with hypothyroidism ? Or did it morph into this…..

 

More to come as I learn to get this under control……

 

thyroid

 

 

 

 

 

Posted in Ahlbacks Disease, Arthritis, Avascular Necrosis, Awareness, Blessed, Bone Health, Chronic Pain, Endocrinologist, Factor V Leiden, Hashimoto, Hypothyroidism, Inflammation, Lemon, Sunshine

Sunshine Blogger Award

I am always humbled and honored when someone nominates me for a blogger award.

Out of so many bloggers, you thought of me.

Thank you, Christine , for nominating me for the Sunshine blogger award.

Thank you for sharing your information and knowledge to the world. I hope you enjoy your retirement

Here are the rules:

• Thank blogger(s) who nominated you for the blog post and link back to their blog if possible.

• Answer the 5 questions the blogger asked you.

• Nominate 5 new blogs to receive the award and write them 5 new questions.

• List the rules and display Sunshine Blogger Award logo in your post and/or blog

1. Is it sunny where you are today? Today no it’s raining in Ohio

2. Why did you start your blog? I started blogging to bring awareness to disorders like Osteonecrosis-Osteoarthritis-Hypothyroidism-Now Hashimoto and how eating healthy can combat pain and inflammation

3. How long have you been blogging?

About 2 years but I’m still learning as I go.

4. Give us some information on your platform. I wrote about my health challenges and how I am changing how I eat to feel better.

5. What food reminds you of sunshine? Anything made with lemons.

Posted in Baking, Blessed, Delicious, Desserts

Cream Filled Pizzelles

Cream filled pizzelles.

I ate these for the first time about 5 years ago.

I used to buy them off a woman who sold them to Catullos in Boardman, Ohio.

Something happened after a couple years as I went to buy them : and she hadn’t brought any.

So I had to learn to make them.

Thanks to my mother in law who taught me how to make pizzelle batter.

Now

Let’s start baking!
INGREDIENTS

6 eggs

1 1/2 cup sugar

1 cup butter melted, (2 sticks)

2 teaspoons vanilla

2 1/2 cups flour

4 teaspoons baking powder

1 (8 oz) package cream cheese softened

1/2 – 3/4 can condensed milk

1 teaspoon vanilla

8 oz container Cool Whip or 8 oz of whipped cream
INSTRUCTIONS

Whisk the eggs and the sugar until pale yellow, thick and frothy.
Add the melted and cooled butter and vanilla. Mix to combine. In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine. Heat the pizzelle press until it’s hot.
Using two small spoons, place about a Tablespoon of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden. Working quickly, wrap the hot pizzelles around a clean marker. You won’t be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don’t need to use a marker, but it’s easier for me that way. Repeat will all the batter.
Meanwhile, to make the filling, using a paddle attachment on a standing mixer or using a hand mixer, cream the cream cheese and condensed milk until the mixture is smooth. Add the vanilla.
Fold in the Cool Whip or whip up some cream in a separate bowl and fold into the cream cheese.
Fill a piping bag with the filling and fill the pizzelles.
Cream for Filled Pizzelles

Serves: 48 to 52 cookies
Ingredients

6 eggs

1½ cup sugar

1 cup butter melted, (2 sticks)

2 teaspoons vanilla

2½ cups flour

4 teaspoons baking powder

1 (8 oz) package cream cheese softened

½ – ¾ can condensed milk

1 teaspoon vanilla

8 oz container Cool Whip or 8 oz of whipped cream

Instructions

Whisk the eggs and the sugar until pale yellow, thick and frothy.

Add the melted and cooled butter and vanilla. Mix to combine.

In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine.

Heat the pizzelle press until it’s hot. Using two small spoons, place about a Tablespoon of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden.

Working quickly, wrap the hot pizzelles around a clean marker. You won’t be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don’t need to use a marker, but it’s easier for me that way. Repeat will all the batter.

Meanwhile, to make the filling, using a paddle attachment on a standing mixer or using a hand mixer, cream the cream cheese and condensed milk until the mixture is smooth.

Add the vanilla. Fold in the Cool Whip or whip up some cream in a separate bowl and fold into the cream cheese.

Fill a piping bag with the filling and fill them.

You can freeze them if wrapped and packed in freezer bags for us to 3 months.

Posted in Delicious, Eat Healthy

Spice It Up Friday’s

Turmeric powder is ground from the root of a tropical perennial thought to be native to Southeast Asia and has been used extensively throughout history as a color additive for food and textiles. In addition to adding vibrant yellow color to dishes, turmeric has an earthy, pungent flavor that is very versatile and works well with spices like cinnamon, black pepper, cardamom, and cumin.

Turmeric has been used in both medical and religious applications throughout history. It is featured in ayurvedic medicine, the traditional medicine of India, as a mild digestive. It is also combined with water to make an Asian cosmetic that is said to good for the skin. Additionally, this spice is high in antioxidants, making it a great addition to many dishes from a health prospective.

Curry Powder health benefits  includes providing nutrition, prevents infection, promotes good digestion, detoxifies the liver, promote metabolism and support bone health. Other benefits includes slowing down the aging process, relieving pain, supporting healthy heart, fighting cognitive diseases and preventing cancer

What is Curry Powder?

Curry powder  (curry comes from the Tamil word Kari which means spiced sauce)

is a delicious mix of spices, perfect balance to give food just the right kick. Many cuisines have adopted this mix, and each recipe uses its variations. It is often presumed to be a powdered form of the curry leaf, but this is not the case. The curry leaf is a separate herb also associated with the same region as curry powder.

Curry powder has become a staple ingredient in my home this past year and i wish i would have used it decades ago. The first time I used it was actually to make a warm blended beverage called

Nutrition

For a spice mix, it is packed full of nutritional advantages. It is full of proteins, minerals, and vitamins. Per 100 grams, it contains 13 grams of protein, 1543mg of potassium, 52 mg of sodium, 33grams of dietary fiber, 19% vitamin A, 47% calcium, 60% vitamin B6, 63% magnesium, 164% iron and 19 % vitamin C. Curry powder is also fat-free.

Anti Bacterial

The herb and spices that make up the curry powder are full of many health benefits. Herbs like dried coriander possess antibacterial and antifungal properties that prevent infections from affecting the body. It is very useful in preventing diseases such as E.coli and other gut infections. Curry powder helps in fighting other infections present in the body.

Good Digestion

Spices in it are packed full of dietary fiber. Along with possessing antibacterial properties, curry powder also helps in regulating bowel movements and ensures a healthy gut and digestive system. It ensures healthy intestinal health.  A healthy digestive system ensures that the body is absorbing adequate nutrients and stays disease free.

Detoxifies The Liver

The liver is the organ which processes all the food that goes into our body. It extracts the nutrients and all other elements of food to deliver to other parts of the body. The turmeric, which is an integral part of curry powder, contains an antioxidant compound known as curcumin.  This prevents tumor growth, inflammation in the liver and also detoxifies it. Curcumin has been linked to liver health and has been observed to boost liver health.

Metabolism

It has an impressive amount of proteins and is very beneficial for the digestive system. This is helpful in increasing the metabolic rate and helps transport the nutrients from the food to the other parts of the body.

Healthy Bones

It contains ingredients that are vital to bone health; it helps in maintaining a sufficient bone density. The 19% calcium present in curry powder per 100-grams makes up a good part of the daily requirement for a grown adult.  Phosphorus and magnesium are also beneficial in maintaining bone and muscle health and slow down the degenerative process.

Anti- Aging Properties

Along with a list of nutrients, curry powder also contains antioxidants that prevent the oxidative damage to the body both inside and out. The turmeric and vitamin C in the curry powder is very useful in slowing down the aging process and preventing the appearance of wrinkles.

Pain Relief

It is a good way to incorporate ingredients such as turmeric into your cooked food. Turmeric is very effective in relieving joint pains and is also used to treat inflammation and diseases like rheumatoid arthritis. Turmeric has almost similar effects to antibiotics and ibuprofen. This makes curry powder a natural remedy for multiple diseases.

Healthy Heart

The fiber present in curry powder helps control the cholesterol in the body. Bad eating habits can be the main cause of heart diseases; the bad cholesterol often gets stuck in the arteries causes blood pressure and other heart diseases. The cardamom and basil in the curry powder are very effective as vasodilators that prevent heart diseases. They affect the proteins in food to prevent high blood pressure

Cognitive Diseases

It has several spices that are beneficial for mental health. However, turmeric is one of the most effective in preventing mental disorders from occurring.  Curcumin reduces the effects of free radicals on the nervous system; it helps build a stronger immune system that eliminates the toxins from the body. It has been observed to remove the plaque in the neural pathways that cause memory issues. People who add curry powder regularly to their food have been observed to suffer less from diseases such as Alzheimer’s.

Helps Prevents Cancer

The vast varieties of antioxidants in the herbs and spices that make up the curry powder are very effective in preventing cancer. The curcumin targets tumors and cancerous growths in the body. Many antioxidants inhibit the growth of cancerous cells in the body.  Adding it to your diet can reduce the chances of you getting affected by cancer.

 I now incorporate curry spice in many dishes , soups and anti inflammatory warm beverages.

curry

Recipes

Curry Rubbed Chicken Temders

• 2 teaspoon curry powder

1 teaspoon chili powder

½ teaspoon ground cumin

¼ teaspoon ground allspice

¼ teaspoon ground cinnamon

Kosher salt and freshly ground pepper to taste

1 pound boneless chicken tenders

Soak 10 or so 8-inch wooden skewers in water to cover for at least 30 minutes (one skewer for each tender).

You can also just grill the tenders without skewers.

In a large bowl or container, mix together the curry powder, chili powder, cumin, allspice, cinnamon, and salt and pepper until well blended. Add the chicken tenders and toss in the mixture to coat.

Preheat the broiler or grill. Thread one chicken tender onto each skewer. Broil or grill for about 4 minutes on each side, until they are just cooked throughout.

sprinkle with either chopped parsley or chopped spring onions.

I serve with rice and salad

 

Golden Milk

I just love this it’s so warming and what a great anti inflammatory drink.

1 LARGE SERVING FOR 1 PERSON

• 1 tsp of ground turmeric or curry

• 1 tsp of ground ginger

• 1 tsp of ground cinnamon

• 0,25 tsp of ground black pepper

• 1 dash of cayenne pepper

• 1 cup (2,5 dl) of boiling water

• 1 tablespoon of heavy cream or coconut milk

• optional: 1/4 tsp of virgin coconut oil

DIRECTIONS

1. Pour all spices in a large tea cup and pour over boiling water. Stir.

2. Add cream or coconut milk and coconut oil if you choose and see how your drink becomes like… yellow milk. Drink it!

3. The spices will fall towards the bottom of the cup. I drink that also ….what a kick.

It’s Especially important to add the cayenne and or black pepper as the pepper helps with the absorption of curcumin (the active ingredient in turmeric). The same goes for fat. Make sure you get some fat either in your drink or with it.

 

Recipe 2 Using Something other than water

Turmeric tea (also called golden milk) is a great way to get the benefits of turmeric daily. Find out how to make this ancient health boosting drink in under 5 minutes!cashew is what i use

Golden Milk- Note I use only Cashew Milk Unsweetened
Ingredients
2 cups milk of choice such as almond, , pecan, coconut, or dairy, or use bone broth in place of the milk for a more hearty tea.
1 -2 tsp turmeric
½ tsp cinnamon powder
pinch of ground black pepper
tiny piece of fresh, peeled ginger root or ¼ tsp ginger powder
pinch of cayenne pepper (optional)
1 tsp raw honey or maple syrup or to taste , you can also use stevia (optional)

Instructions
Blend all ingredients in a high-speed blender until smooth.
Pour into a small saucepan and heat for 3-5 minutes over medium heat until hot, but not boiling.
Drink immediately

 

Posted in Arthritis, Blessed, Bone Health, Chowder, Chronic Pain, Eat Healthy, Food, Recipes, Uncategorized, Vegetables

Vegan Potato and Corn Chowder

Vegan Potato Corn Chowder

The best way to conquer cold bones on a chilly day is a corn chowder recipe that is easy to make and warms your bones.

Put on your comfy pants and thick socks and make a big pot of this chowder.

INGREDIENTS

1 small onion, cut into ¼-inch dice (about 1 cup)

4 small garlic cloves, minced (about 1 tablespoon)

6 to 7 cups Vegtable stock or no oil, low-sodium, store-bought vegetable stock

6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)

1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch dice (about 3 cups)

2 -3 cups sweet potato also diced .

1-2 stalks celery

1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)

1 teaspoon finely chopped fresh parsley

1 teaspoon finely chopped fresh thyme

1/3 cup almond flour

Sea salt and freshly ground black pepper

Instructions:

1. In a large stew pot or Dutch oven, place the onion, garlic, and 1½ cups of the vegetable stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.

2. Add the corn, potatos and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.

3. Transfer half of the mixture to a blender and blend until smooth. Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.

4. Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.

5. Meanwhile, place the flour and 1/3 cup water in the blender and blend until smooth or whisk stir into the chowder.

Add almond milk

Add salt and pepper to taste. Serve hot.

I like top top with chives or parsley if I have them

Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days .

Also you can add 2 teaspoons yellow curry to flour for a more warming flavor

Posted in Chowder, Delicious, Life, Recipe, Recipes, Soup, Healthy, Delicious, Vegetables

Sweet Potato Corn Chowder

I love this anytime of the year but especially when it’s cold wet and rainy out.

It’s so comforting and warming. It’s the kind of chowder that warms the bones.

I also have a vegan version I will also post.

Sweet Potato Corn Chowder

Ingredients

2 tablespoons unsalted butter

4 slices thick-cut bacon, cut into a small dice

3 cups diced peeled sweet potato

1 cup russet potato peeled and diced

1 carrot diced

2 medium shallots, sliced

2 cloves garlic, chopped

1 small red bell pepper, diced

1-2 stalks celery chopped

2-3 sprigs fresh thyme

1 sprig fresh sage

1 bay leaf

punch of Kosher salt and freshly ground black pepper

1/4 cup all-purpose flour

2 teaspoons yellow curry powder

3 -4 cups corn, drained either fresh frozen or canned .

1 can of beans either navy, kidney your choice

4-5 cups chicken stock

1/2 cup heavy cream

1 tablespoon sherry vinegar

1/4 cup minced chives

Directions

In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving 1/2 or all of the fat in the pot now add celery and carrot cook 2 minutes.

In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 4 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper.

Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.Important that you do this and cook out flour curry mix for 2 minutes or it’s pasty in this recipe and we don’t want pasty.

Add the corn, chicken stock, sherry vinegar. Bring to a low simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.

Now add cream. Cook 2 minutes. Once you add cream don’t bring to a boil as it will break cream.

Plate into individual bowls and garnish with the crispy bacon and chives.

Top with chives

parsley or cilantro

If you have left overs reheat on low until hot not boiling.

Posted in Awareness, Flu Fighter, Food Is Thy Medicine, Herbal, Homemade Syrups,Tinctures,Rubs

GaGa’s Flu And Cough Remedy

I make a lot of syrups, tinctures, pain rubs and I made this one after taking some Herbology classes. Since I am a GaGa (grandma)

I named it GaGa’s remedies.

The most important weapon against influenza that you can add to your herbal arsenal is elderberry extract.

Whether you are concerned with the seasonal flu or the potential of a deadly strain of influenza becoming pandemic, elderberry extract is a vital addition to your vault of flu remedies.

Unlike the highly touted flu shot, concentrated black elderberry extracts have actually been shown to be effective with all strains of the flu.

It is one of the few natural remedies that has been written up in the medical journals. The studies I’m listing here are based on black elderberry extract

(Sambucus nigra L) – name brand Sambucol.

An Ancient Panacea

The medicinal use of the elderberry is nothing new. Mentioned in ancient medicinal texts, the humble black elderberry has been used as a multi-purpose treatment for centuries. In 400 BC, Hippocrates referred to the elderberry bush as his “medicine chest” because of its varied uses, and it was mentioned several times in the writings of Pliny the Elder when he recorded the practices of the ancient Romans.

How It Works

Scientists have isolated the active compound in the elderberry. It is called Antivirin and is found in proteins of the black elderberry and is seen to have anti-viral properties potentially helping to stop the spread of the flu virus .

One study proposes that the active components in Sambucol activate the healthy immune system by increasing inflammatory cytokine production.

Effectiveness

Sambucol has been shown to reduce the symptoms and the duration of flu sufferers. It has been tested on both Influenza A and Influenza B strains. In one study it was noted that subjects taking Sambucol instead of a placebo took fewer over the counter medications to relieve symptoms like fever, aches and congestion.

There are many recipes and Tinctures I have and make.

This one contained no alcohol

GaGa’s Elderberry Syrup.

For cold and flu

Ingredients

1½ to 2 cups elderberries, dried

4 cups water, divided

4 herbal tea bags (use a cold & flu blend)

1½ -2 cups honey

1/3 cup Braggs apple cider vinegar (make sure that it contains “The Mother”)

2 lemons, juiced

Instructions

In a large saucepan add elderberries and 3 cups water.

Bring to a boil and then reduce heat to a simmer.

Simmer for 30-40 minutes or until liquid reduces by half.

Use a masher and mash the berries.

Strain into a large bowl. Set aside.

Heat remaining water and add tea bags.

Steep tea for 10-15 minutes and add to elderberry mixture.

Stir in honey, apple cider vinegar, and lemon juice until honey is well incorporated.

Taste and add more honey or lemon to suit your taste.

Pour into a jar and store in the fridge for up to 3 months. ( I’ve kept it longer though. Freeze if you’re nervous about longevity )

Take 1 tablespoon daily or at the sign of a cold. Take 2-3 times a day once a cold has set in.

Notes

* For the tea, use a blend that is for cold & flu.

I use a Triple Leaf Cold & Flu

If you prefer a thicker syrup, let the finished mixture simmer very gently on the stove until it reduces.

However, it will thicken up a bit once it has cooled off so I never simmer the finished product.

———————————————-

GaGa’s Cough Remedy

Ingredients

1½ cups organic raw honey local is great but any raw honey will work.

1/4 cup organic extra virgin olive oil

4 organic lemons, juiced (the more the better)

1/4 teaspoon ground ginger

1/8 teaspoon cayenne pepper

1Tablespoon Braggs vinegar

Instructions

Add honey, olive oil and lemon juice, ginger and cayenne to a small pot.

Stir.

Heat over low – medium heat just until steaming, stirring.

Remove from heat add 1 Tablespoon brags vinegar stir and let cool.

Place into a jar with a lid.

(like a mason canning jar)

Store in the refrigerator

Take 1 tablespoon warmed as needed. ~TIPS~ I Use as soon as i feel a cold coming Stir and warm before using.

Use by the teaspoon or tablespoon as needed.Also great for seasonal allergies

This is not to be taken as medical advice this is just Recipes I use when I become sick.

If you become I’ll consult your family doctor.

#GaGa

#FluFighter

#Flu

#HomeRemedy

Posted in Arthritis, Awareness, Bone Health, Food, Food Is Thy Medicine, Inflammation, Life, Thoughts, Uncategorized

Another New Diet~ See How They Compare

I have to laugh that every year there’s suddenly a miraculous diet that will help you lose weight feel your best , reverse many diseases etc…..

My personal opinion is that the Ornish way is best.

And has been proven to help heart disease , reduce pain and inflammation, reverse high blood pressure etc…

The best diet for our lifestyle and health is actually by Dr Ornish…..

it’s mostly plant based but allows for some poultry and fish.

Ornish Diet

Flexitarian: A semi-vegetarian diet with a focus on plant-based foods with occasional meat, poultry, or fish consumption.

The Dr. Dean Ornish Program for Reversing Heart Disease

https://www.ornish.com/proven-program/nutrition/

The Nutritarian Diet Dr Joel Fuhrman

Dr. Fuhrman’s Nutritarian food pyramid is based on the principles of high nutrient eating as illustrated by his Health Equation: Health = Nutrients / Calories (H = N / C) Low-calorie, nutrient dense foods are at the base of the pyramid, and high-calorie, nutrient poor foods are at the top.

https://www.drfuhrman.com/learn/the-nutritarian-diet

Dr Oz New Diet he will be discussing

The Pegan 365 diet is a program inspired by two of the best eating plans out there – vegan and paleo.

The Pegan 365 plan has been designed by Dr. Oz and his team of experts to help you eat healthier, lose weight, and keep the weight off year after year. Get started on Pegan 365 today with these helpful instructions.

Shopping List

On the Pegan 365 diet, you can easily follow this plan 365 days of the year. Just remember to have five or more cups of veggies, four healthy carbohydrates, three smart proteins (1 paleo protein and 2 vegan proteins), two healthy fats, and one non-dairy food item. Along with plenty of whole foods and fresh produce, you can also enjoy two drinks and two desserts each week. Heading to a party and want to indulge? You’re allowed one cheat day per week! Print out this grocery list and take it with you when you head to the store. With so much variety, you don’t have to worry about getting bored and disenchanted. Mix and match the items on the shopping list below to stay inspired all year round.

Recipes

http://www.doctoroz.com/recipe-collection/pegan-365-diet-recipe-box

Keto Diet

Just my opinion but I find it hard to believe that this is healthy….you may lose weight but what’s it doing to your arteries all that fat and meat ……

The ketogenic diet has been in existence for 90 years. The ketogenic diet was designed in 1924 by Dr. Russell Wilder at the Mayo Clinic. Despite being highly effective in treating epilepsy, it fell out of fashion due to the surge in new anti-seizure medications in the 1940s.

https://www.healthline.com/nutrition/ketogenic-diet-101#section1

I think a person needs to talk to their doctor before just going on some new lifestyle diet…….

I have found out what works best for me it’s a combo of Dr Joel Fuhrman and Dr Dean Ornish

We have felt better than we have in a long time.

Dispute our health issues

Were helping reverse chronic pain inflammation help blood pressure

Sure we have a cheat day and we eat cake now and then but we eat mindfully.

And we will never eat any other way.

Posted in Delicious, Desserts, Eat Healthy, Foodie, Gluten Free

Gluten Free Christmas Cookies and Vegan Iced Sugar Cookies

 

WHAT MAKES THESE COOKIES SPECIAL

Thanks to the butter and vanilla in the recipe, these cookies melt in your mouth. Their flavor tastes like a celebration of butter, sugar, and vanilla. Since they’re rolled in powder sugar before baking, they’re left with a very light glaze that’s pretty special too!

 

And also below is a Vegan Iced cookie that you can use for any holiday not just Christmas.

Ingredients

• 3/4 cup finely ground white rice flour (3 ounces; 85 grams)

• 1/4 cup potato starch (1 ounce; 28 grams)

• 1/4 cup sweet rice flour (1 ounce; 28 grams)

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)

• 6 tablespoons butter, softened (3 ounces; 85 grams)

• 1 large egg (1 3/4 ounces; 50 grams)

• 1/2 teaspoon vanilla extract

• 3 cups powdered sugar (12 ounces; 340 grams)

 

Instructions

1 Preheat oven to 350 degrees F.Line a baking sheet with parchment paper and set aside.

2 Whisk together white rice flour, potato starch, sweet rice flour, baking powder, and salt in a small bowl.

3 In bowl of stand mixer, cream together butter and granulated sugar until well combined, about 45 seconds.

4 Add egg. Cream until thoroughly incorporated. Be sure to stop mixer and scrape down sides and bottom of bowl at least once.

5 Stop mixer. Add whisked dry ingredients. Turn mixer to medium-low. Mix until a dough forms.

6 Chill dough for ten minutes.

7 Scoop dough, about two teaspoons each, and toll into balls. Roll dough balls into powdered sugar. Place cookies, about two inches apart, on prepared baking pan.

8 Bake cookies for 12-15 minutes or until cookies are firm and edges are golden brown. Transfer cookies to a wire rack. Repeat with remaining dough.

 

 

 

 

 

 

 

And

Vegan Iced Sugar Cookies

 

Ingredients

• 1 1/2 cups almond flour (Bob’s Red Mill)

• 3/4 cup potato starch (not potato flour)

• 1/2 cup sugar

• 1/4 teaspoon guar gum

• 1/4 teaspoon baking soda

• 1/4 cup Earth Balance Soy Free Spread, melted

• 3 tablespoons almond milk

• 1 tablespoon vanilla extract

• FROSTING:

• 3 cups powdered sugar (Wholesome! brand is grain-free)

• 1/2 cup Earth Balance Spread

• 2 1/2 tablespoons almond milk

• 1 1/2 teaspoons vanilla extract

• 1/4 teaspoon salt

• Food coloring, sprinkles +royal icing (options in Tips section in post above)

Instructions

1 Preheat oven to 350 degrees

2 In a large bowl, whisk together almond flour, potato starch, sugar, guar gum + baking soda.

3 Add butter, almond milk + vanilla extract. Work wet ingredients into dry ingredients until dough forms, let dough sit 5 minutes, it will be a bit sticky.

4 Roll dough out in between 2 pieces of parchment paper (this way, it will not stick to rolling pin).

5 Cut out desired shapes, lift and peel cookies and place on parchment paper lined baking sheet. Bake at 350 degrees for about 10-12 minutes. They will be soft in the middle. Let them cool for 15 minutes uninterrupted before transferring them to a plate. Let them cool completely before decorating.

6 While cookies are cooling, blend frosting ingredients together. Then place frosting into a piping bag and decorate as desired. Store any leftovers in an airtight container. Enjoy!

 

 

 

Posted in Gluten Free, Gluten Free,Food, Recipes, Uncategorized

Gluten-Free Flatbread with Rosemary, Sea Salt and Olive Oil

I have what may be a gluten sensitivity so I’m trying to stay away from what I love and that’s bread wheat and nut bread especially.

And as a treat I’m learning to make things gluten free.

It’s a learning experience …. I hope this recipe comes out ok….

Ingredients

1/2 cup tapioca starch

1/2 cup cassava flour

1/3 cup coconut flour

1/4 teaspoon xanthan gum

1/2 teaspoon baking powder

0.5 teaspoon dried parsley

Pinch of garlic powder

Pinch of garlic salt

2 cloves garlic

1/4 cup olive oil

1/2 teaspoon honey

1/2 teaspoon baking soda

1 teaspoon apple cider vinegar

coarse sea salt

Preparation

1. If you have a pizza stone, place it in the oven. Preheat oven to 400 °F.

2. In a small bowl, combine the chia seeds with 2 tablespoons warm water and set aside.

3. In a large bowl, combine all dry ingredients and mix with a fork.

4. In a small bowl, combine 3/4 cup warm water, the oil and the honey.

5. Add the wet mixture to the dry ingredients and mix with fork.Add chopped garlic

 

7. In a small bowl or cup, add the baking soda and then the apple cider. It will start to bubble. Add to the large bowl and combine. You should now have a nice dough.

8. Place the dough on a piece of parchment paper. Place another piece of parchment paper on top and, using a rolling pin, roll out dough into a large square or circle about 1/4-inch thick.

9. Place in oven on baking stone or on a baking sheet and bake for 15 minutes. Remove bread from oven, brush with olive oil, dried rosemary and coarse sea salt. Continue baking for an additional 5 minutes.

 

Update:

It was a bit to dry for me ….you know how bread , pizza has that soft fluffy texture….mmm

this really didn’t.

It tasted good but for me  the texture wasn’t there …..