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12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food, Healthy Eating, Jarrin, Living Naturally, Ranch Life, Treats

I love root beer but I tell ya what…Sasparilla is a whole new way of enjoying the ol’ fashion west and the authentic taste! Putting together fresh herbs to make this wonderful beverage fits into any party you are planning. Adding the good ol’ homemade ice cream to make the favorite root beer float….well there ya have it…PURE YUMMINESS!

Sassafras plant, you can smell it as soon as you scrap the stem.

Yes, there are some health risks out there due to the sassafras but like anything eating or drinking too much ill causes issues, so check with your doctor. AND here is a wonderful LINK for more helpful info on this wonderful herb and drink!

Now onto the recipe that will cause your taste buds to burst and impress your whole family you made it homemade!

Recipe:

Ingredients:

Directions:

  1. Bring 10 cups of water to a boil.
  2. Stir in sassafras bark, sarsaparilla root, birch bark, ginger, hop flowers, juniper, cinnamon stick, and licorice.
  3. Reduce heat and simmer for 20 minutes.
  4. Remove from heat and pour the mixture into a large bowl through cheesecloth or strainer. Make sure to squeeze as much of the herbs as possible getting all the juice through.
  5. Stir sugar into the pure liquid making sure it is dissolved. Your mixture should be still very hot so the sugar will dissolve easily.
  6. Allow cooling to room temperature.
  7. Pour in your ginger bug and stir.
  8. Now you’re ready to bottle. Using a funnel, pour the mixture into individual flip-top bottles and seal. Leave at least one-inch headspace. You can also use these bottles.
  9. Leave in room temperature on your counter for 3-5 days, “burping” them each daily to release the pressure.
  10. Place in your refrigerator for up to 6 days. Remember, this is fresh stuff so you want to drink it up!

TIPS:

Vanilla beans are super expensive right now, so I make my own vanilla using 2 beans opened up in a mason jar, and fill with whiskey. Shake as often as you remember and keep for 4 weeks before use. That is MY pure vanilla. If you can swing the bean, get the cheaper 3 pack.

If your ginger bug is giving enough fizz, you can add club soda to your drink to give it that root beer pop!

Enjoy! It is worth the work! Simple really!!!!! You will knock the socks off your guests and or family!!!

Love deeper, talk sweeter,

Lee

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Food, Health, Healthy Eating, Jarrin, Living Naturally, Ranch Life

I am sure you will enjoy every sip of this amazing beverage! Remember…it isn’t a BEER so it can be a blessing for any age!

Your starter

Ingredients:

Just a note…this is done in liters and grams to be more accurate with your measurements. I suggest a nice scale especially if you do a lot of cooking with teas, herbs and so on. It really helps with knowing how much to take out or add for flavor. Also, I really encourage you to purchase fresh ingredients. The spices in your local grocery store sit for many months. This way you can not only get fresh but smaller quantities and FREE shipping!

4 liters of filtered water

400 grams ginger root

500 grams sugar

3-star anise

30 black peppercorns, ( a little spicy so if you want…go less)

12 allspice , whole

12 cardamon pods

3 cloves

200 ML ginger bug

Instructions:

  1. Put ginger roots into a food processor and blend a few seconds. Put a little water in to blend well.
  2. Put water into a big pot and pour ginger root along with spices into the pot.
  3. Bring to a boil, turn down the heat and simmer for 30 minutes. During this process taste to see if you want to add any more of the spices. I should of put fewer peppercorns in as you can always add. Ours has a bite!
  4. Turn off heat and leave overnight to steep in all the flavors.
  5. The next morning, strain spices out into a seave, strainer, or cheesecloth. Push down on spices to get every bit!
  6. Add your ginger bug, stir, and bottle with bottles with swing caps.
  7. Let sit for a day opening the swing tops once or twice to release pressure. The longer you let sit the more alcohol content will increase. Here is a breakdown.
  • 1 day: .02 %
  • 2 days 1 %
  • 3-4 days 1.5%
Great drink for any time anyone!

ENJOY!!!!

Love deeper, sip healthier, and talk sweeter,

Lee

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Food, Health, Healthy Eating, Herb Basket, Jarrin, Living Naturally, Ranch Life, Ranch Life

What in the World!

Yep…just what I thought…what is a ginger bug? I love ginger. I love what it does for all the medicinal needs of our bodies. So when I saw you make a fermented bug to add to syrups or other recipes like making your own ginger beer, I was all in!

What is Ginger Beer?

This cool and delicious soft drink which is filled with health benefits. Many think because it has “beer” attached to the name it contains a lot of alcohol. Of course, like any fermented homemade drink the longer it sits, the more the alcohol content. But for most who make it including my recipe, it is less than .02%. It is not so much fermentation in the actual drink as it carbonated as it sits. A lot like a Kombucha is really good for you and can be a beverage for any age.

What are the health benefits?

  • relaxes you and your mood
  • smell enhances your mood as you sip away
  • relieve pain and mental fatigue
  • helps with depression
  • has anti0inflammatory properties to help with internal inflammation
  • anti-bacterial properties help with mucus and upper respiratory and coughing
  • anti-fungal and anti-bacterial properties help to boost the immune system
  • MY FAVORITE…natural probiotic as in the formation it improves digestion, maintain the microbial flora of the gut and fights and fights gut bacterial.

Are you SOLD YET?

I was! I love this concept and easy to do. Yes, it takes time, but what an awesome drink to have in your refrigerator for any event or daily beverage. YES, it contains sugar. But much of it is fermented out during the process. It is AWESOME!!!

Next step…make your ginger bug than you will be ready for the ginger beer recipe!

Your base

How to make your bug!

Ingredients:

2-3 Tablespoons of grated ginger root

1/2 cup of organic sugar

2 cups filtered water

Instructions:

  1. Grated or cut up a ginger root. I like to have it grated to better get the flavor out.
  2. Fill a quart size mason jar with 2 cups of water
  3. Add sugar and ginger to water and shake it up.
  4. For the next 3-5 days keep adding 1 tbsp. of ginger and 1 tbsp. of sugar…shake up.
  5. I do keep a lid on the jar but you can just put a coffee filter on it and use mason jar canning ring to hold into place.
  6. Make sure to add each day and still with a metal spoon or shake.
  7. When you see it FIZZ at the top you know it is working!

Comment:

Please let me know if you tried this and the ginger beer…I think you will like it.

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Food, Health, Healthy Eating, Jarrin, Ranch Life

Oh boy, this was a stretch for me! Yep, not a fan of jarring jam but I really love homemade things where I can choose the amount of sugar and of course the natural ingredients that surround us. Like dandelions! Why I love these cuties so much…look below.

Aren’t dandelions just so pretty to see? All those shiny, yellow balls of sunshine around in the spring makes me smile every time I see a field of them. Especially when I am in the midst of them picking away for dandelion syrup, dried leaves for my salad, fresh too, and of course jam. But I wasn’t familiar with how to do it so of course, some experimenting going on.

So cute these little jam jars I kept from a stay at a fancy hotel

One important step is to prepare your jars and lids. I do this ahead of time. Put them in a water bath to sterilize and of course, be nice and hot when you are ready to pour in your delightful jam.

Preparing jars and lids

Next is prepping your dandelions. Make sure you get all the green out at least as much as possible. I use my thumb and pointer finger and rub the end of the flower to release the yellow head and not get any green. It works pretty well. My little helper daughter had a hard time, but after the first cup or two she got the hang of it. AND then… didn’t want to help anymore! Save the leftover dandelion stems for your ranch or farm animals. They will LOVE you for it!

Rebel!
My other competition…he gets the leftovers too!

After you get the dandelions into a bowl you need to steep them for at least 12 hours to really help with the flavor. Just boil 4 1/2 cups of water and when it is at a boil, pour over your prepared dandelions. Now…you will be ready to start your jam. Look below for each step so you know in advance what you can prep.

Ingredients:

  • 4 cups dandelions
  • 4 1/4 cups water
  • 1 cup of organic sugar
  • 4 1/2 tsp. pectin powder Pomona’s Brand comes with calcium water to help use less sugar)
  • 1/2 cup fresh squeezed lemon juice
  • 1/2 tsp. citric acid
  • 4 1/4 tsp. calcium water

Instructions:

  • Bring 4 1/2 cups of water to a boil and pour over your dandelions. Allow to steep for 12-24 hours.
  • Drain your tea through a strainer making sure as much tea is out as possible. Place tea in Dutch oven and bring to a boil.
  • Mix sugar and pectin powder well
  • While the tea is heating, add lemon juice, calcium water, and citric acid. Make sure it dissolves well.
  • Once the tea is at a boil, slowly add your sugar and pectin mixture. Stir and make sure once again everything is dissolved. Skim off any foam. You don’t have to get every little bit, but what you can.
  • Allow to once again turn to a boil. Remove from heat
  • Ladle the mixture into prepared jars. Wipe rims, place lids and bands on.
  • Once again put jars int a water bath which is at a boil and let sit for 10 minutes. Longer if you are at high altitude.
  • Let sit for 12-24 hours to set.

Did you have fun yet? I tell you, it is a process and the first time they were still liquid. I waited for 48 hours and had to add 1/2 cup of sugar and 1 tbsp. of pectin dumping all the jars back into the pot. Brought them to a boil for 10 minutes and once again canned them up repeating that process. It was worth it! They turned out! And they taste delicious!

Yummy treat!

I made some homemade graham crackers and served them with this jelly for a snack. It was a treat!

Enjoy and God’s blessings as you live like a pioneer!

Love deeper, talk sweeter,

Lee

WHY DANDELIONS ARE SO WONDERFUL:

This sweet flower is an important medicinal herb. Did you know that? The whole flower and especially leaves are wonderful! Just look at this list!

  • good source of calcium and Vitamin K
  • helps with bone loss hence the above
  • the fiber in the root which is helpful for bone loss as well as gut health improving digestion and constipation
  • full of potent antioxidants
  • helps fight inflammation
  • may reduce cholesterol
  • helps fight sugar cravings
  • may lower blood pressure
  • helps aid in healthy liver
  • may aid in weight loss
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Food, Healthy Eating, Living Naturally, Ranch Life

I am not totally doing Keto as I do have my occasional grain and fruit but I try and follow the EXTRA goodies in special recipes. This recipe took some tweaking because for one it was SUPER sticky to work with and I also added gluten-free flour to help make the dough roll out well. I think you will find it awesome as well and feel good about making a smores or two!

Ingredients:

  • 2 cups almond flour
  • 2 beaten eggs
  • 6 tbsp. pure maple syrup or Lakanto sugar-free sugar
  • 2 tbsp. coconut oil, melted
  • 2 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tarter
  • 1 pinch of Himalayan salt

Have 1 cup of Gluten Free flour to add if it’s sticky when combining

Directions:

  • Preheat oven 325 degrees
  • Combine all dry ingredients into a large glass bowl
  • Add beaten eggs and stir
  • Add remaining wet ingredients
  • As you mix together if it is not forming well into a dough add 1/4 cup at a time of the gluten-free flour to help it combine. Once it forms a ball place on parchment paper and place in the refrigerator for 15-30 minutes
  • Remove dough and place another piece of parchment paper on top of the dough. Roll out to 1/8″ thick. You should be able to peel off the top parchment without any stickiness. Place on a baking sheet
  • Using a pizza cutter cut into squares. Sprinkle a mixture of sugar and cinnamon on top if you like. Make sure to take a fork and poke holes in each square.
  • Place in oven and cook 15-20 minutes. Enjoy the amazing aroma and eating them without too much guilt!
  • I waited 10-15 minutes to let them cool before I broke them apart. It’s hard though they taste great warm!!!! AND serve with a homemade Dandelion Jam! OHHHH SOOO GOOD!!!
They are so yummy and in-between some 80% Cocoa bar and a marshmallow…well…what a treat!

Enjoy!

Love deeper, talk sweeter,

Lee

0

Food, Health, Healthy Eating, Living Naturally, Ranch Life

Oh my is this soup amazing! If you are watching your weight or at least trying to eat healthier, this is for you and your family! It is supposed to have potatoes in it but I substituted cauliflower instead as we really don’t eat potatoes that much anymore. You can see a report on its effects here.

Flavor just dances in your tastebuds! Even the next day it is delightful.

Hope you like it as much as my family did.

Ingredients:

  • 1 head of Cauliflower, chopped up
  • 8 cups water
  • 4 tsp. chicken boullion powder
  • 2-3 cloves of garlic, minced
  • 1 lb Italian sausage
  • 1 cup diced fresh mushrooms
  • 1 cup almond milk
  • 1/2 cup sour cream
  • 1/4 tsp pepper
  • 1/4 lb cooked bacon

Directions:

  1. In a large Dutch oven, combine cauliflower, water, chicken bouillon, and garlic; bring to a boil. Simmer uncovered, until cauliflower is tender, 12-15 minutes.
  2. Meanwhile, in large cast iron pan, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 5-10 minutes. Remove with a slotted spoon drain onto paper towels and pat dry really well to get as much grease out as possible
  3. Add sausage and mushrooms to cauliflower mixture; return to a boil. reduce heat; simmer, uncovered for 5 minutes or so. add your milk, sour cream, and pepper; heat another 10 minutes. Serve with bacon.
I was so excited to eat this I forgot to add a sprinkle of basil on top!

So wonderful…let me know if you tried it!

Love deeper, talk sweeter, eat well,

Lee

0

Food, Healthy Eating

Trying a new recipe is always a little risky especially when it doesn’t have the ingredients in it you think will add flavor. I know I recently tried cauliflower rice and it was downright disgusting! It was just cauliflower bits and had a flavor that was so icky. I learned just by FRESH every time and you can’t lose.

So this recipe I tried and even my hubby enjoyed it. No broth or store bought canned broth which means you will need to add salt to taste. The cilantro FRESH is a must for a garnish. It really adds to the flavor.

Hope you find it as enjoyable as we did! It’s May and it’s snowing out! 3″ so far…YUK so soup was a highlight of our day. Who knew? Soup in May!

Ingredients:

  • 2 tbsp. olive oil
  • 1 medium purple onion, chopped
  • 1 cup chopped fresh mushrooms
  • 1 1/2 tsp. curry powder
  • 1 head of cauliflower, broken up and chopped
  • 32 oz water
  • 1 tsp. of sea salt (more for taste if you like)
  • 1 can of coconut milk
  • Minced fresh cilantro, garnish

Directions:

  1. In a Dutch oven, heat oil over medium heat. Add onion and mushrooms; cook and stir until softened, 2-3 minutes.
  2. Add Curry powder; cook until fragrant, 1-2 minutes. Add cauliflower and water. Increase heat and bring to a boil.
  3. Reduce heat to medium; cook covered for 20 minutes.
  4. Stir in coconut milk; cook an additional minute.
  5. Remove from heat; cool slightly and puree in a blender. (you can skip the puree part and just serve chunkier)
  6. Serve in a bowl and garnish with cilantro.

Yummy to the tummy!

Let me know if you tried it! Comment below.

Love deeper, talk sweeter,

Lee

0

Food, Healthy Eating

My daughter and I are trying to cut down a few pounds. Unforntatley she got injured and can’t run, ride horses, or really much of anything so the one thing we can do is eat healthier.

We decided to try a low carb eating routine. I hate using the word “diet” as it just gets my thoughts in the wrong place instead of just reminding myself to make better choices. One habit for sure had to go is NOT eating desserts. At least until I get to half my goal weight. I do believe in setting goals than rewarding oneself. It helps the motivation part!

So far so good! In the first week, I dropped 5 pounds. Now it’s slowing down a bit to just 2 a week. As I am writing this I can tell you one thing for sure, I FEEL better already!

Here is a recipe my hubby and I had for an appetizer along with cheese sourdough crackers. We topped the dinner off with a wonderful, flavorful Brussel sprouts salad. It really was a special dinner and it just made you feel good!

Sizzling away in olive oil

Ingredients:

  • 2 small zucchinis
  • 2 eggs
  • 3/4 cup almond flour
  • 1/2 cup almond milk
  • 1/2 cup bread crumbs with your favorite herbs (I love thyme, sage, basil)
  • 3/4 cup fresh parmesan cheese
  • salt and pepper about 1/2 tsp each
  • olive oil for frying

Dipping Sauce:

  • 1/2 cup pineapple juice
  • 1 1/2 tbsp.Liquid Aminos
  • 1 1/2 tbsp. Dijon mustard
  • 1 1/2 cup apricot preserves (gotta keep this in your refrigerator as it is a must for good flavor sauces)
  • Blend together and set aside for dipping

Directions:

  1. Cut zucchinis 1/4 inch rounds, keep the skin on
  2. Whisk eggs in a bowl by themselves
  3. Mix almond flour, 1/4 cup of parmesan cheese and salt and pepper in another bowl.
  4. Get you oil into a cast iron pan which should be enough to coat the bottom of the pan pretty well.
  5. Dip each zucchini into egg bowl covering both sides, then dip into the flour mixture, set on wire rack.
  6. Add your circled zucchini’s into fry pan 2-4 at a time. (Oil should sizzle and envelop the circles.) Fry for 1-2 minutes then flip and do the other side. I use tongs and wear an oven mitt as this can splatter
Amazing taste especially with the zest of the dipping sauce!

Enjoy this low cal low carb appetizer and feel AWESOME with no guilt!

Love deeper, talk sweeter, eat healthier,

Lee

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Food, Health, Healthy Eating, Living Naturally, Ranch Life

Easy Starter

I have been wanting to try my own sourdough all winter and last weekend I finally said, NOW! Why I put it off? Well, one being I came across two ways to make it. One with yeast and one without. Obviously, the one with yeast would be easier as you don’t have to “feed” it everyday plus you can use it the next day. But, it has to be refrigerated when not using it and you have to remember to take it out of the refrigerator 24 hours before you use it. It seemed easier, but I found the simple old fashion’ Amish way recipe was more convenient and just as easy. I don’t even need to make sure my water is a certain temperature as with the yeast recipe you do. Hence, not to kill the yeast. Yes, you have to “feed” simple one daily but I can use a cup of it right away for recipes. I love the convenience and no water temp worry.

SO here is your starter recipe…SO SIMPLE!

  • 1 cup organic white flour or wheat
  • 1 cup of non-chlorinated water/filter
  • PLACE in a glass mason jar, stir, cover with towel or paper towel and a rubber band or a mason jar ring placed lightly around a towel

Every day look for bubbles. FEED it with equal parts of flour and water. Stir with a wooden spoon, then recap loosely and get on with your day. When the jar is getting about 3/4 to the top is when I use a cup of it for a recipe. Even halfway I have had the starter get so bubbly it almost overflowed. If you want, change the jars. I keep feeding it until I can smell the sour part. As soon as that happens it will make your recipes taste amazing.

The first day we used the starter it didn’t smell sour but we needed to use some starter or it would overflow. The pancakes we made below we JUST LOVED! Truly a wonderful flavor sour or not.

Sourdough Pancake Recipe

Ingredients:

1/2 cup sourdough starter

1 1/4 cup of flour

1 cup 2% or whole milk

2 eggs beaten

2 tbsp. sugar

2 tbsp. butter, melted

1/4 tsp. baking soda

1/4 tsp. cream of tarter

1/2 tsp. sea salt

1/2 tsp homemade vanilla extract (vanilla bean soaked in Brandy for 4-6 weeks…too die for)

2 tsp. fresh lemon juice or 1 drop lemon essential oil (really makes the flavor)

Top with fresh fruit, homemade syrups like ginger or lilac, cinnamon, nutmeg…anything goes.

Mix all the above well and make your pancakes. ENJOY!!!

Sorry about lame picture…forgot to add my lemons! HA!

Sourdough Beer Bread

Ingredients:

12 oz cheap beer (room temp)

1 cup sourdough starter

1/4 cup organic sugar

5 (or so) cups of bread flour (it’s all about the feel)

Olive oil for greasing

Fun part…kneading…it helps to have an apron on…you’ll feel old fashioned! I always picture myself in the show WHEN CALLS THE HEART

  1. In a large glass bowl, add the beer and starter.
  2. Stir in sugar until well dissolved.
  3. Mix in enough flour to form a dough, it will be sticky to help clean the bowl
  4. Turn the dough out onto a floured surface and knead the dough for 10 minutes adding 1/4 cup of flour until it is no longer sticky.
  5. The first rise, place the dough back in a glass bowl with a 1 tbsp. of olive oil making sure the whole dough has the oil on it. Cover with a tea towel and let rise in a warm area for 1 1/2 hours.
  6. Turn dough out onto a floured surface and knead for 5 minutes.
  7. Divide your dough in half and form each half into a loaf and place in 2 greased loaf pans. (If you want the dough round, place the whole dough in a greased Dutch oven)
  8. Cover your loaf pans or Dutch oven with a tea towel for 45 minutes or until doubled in size.
  9. Ready for the amazing aroma? Bake at 350 degrees for 45 minutes or until the bread sounds hollow when tapped on top. (my mom’s technique)
  10. You can freeze the loaves in a BPA free bag or simply eat it all! ENJOY!
Kinda like the Dutch Oven look…it does make for LONG slices

Sourdough Crackers

Ingredients:

1 cup whole wheat flour

1/2 tsp. sea salt

1 cup of sourdough starter

4 tbsp. unsalted butter, room temp.

2 tbsp. dried herbs (rosemary, oregano, basil)

oil for brushing

Coarse sea salt for sprinkling on top

Instructions: Preheat oven 350 degrees

1. Mix first 5 ingredients forming a nice non-sticky dough

2. Divide dough in half

3. Form dough into a rectangle shape, place on a piece of parchment paper

4. Cover with another parchment paper and place in the refrigerator for 30 minutes or so until firm

5. Flour lightly a piece of parchment paper, rolling pin, and top of your dough.

6. Roll out dough to 1/16″ thick. It’s ok if the dough is ragged and uneven

7. Transfer the dough with the parchment paper onto a cookie sheet. Brush the olive oil on top and sprinkle sea salt on top.

8. Using a pizza cutter, cut into 1 1/4″ squares. Prick each square with a fork and bake for 20-25 minutes.

9. Turn baking sheet top to bottom, front to back to keep them even in baking. You want a nice brown look

10. Let cool on cooling rack and store in an airtight container. Freeze too!

Sourdough Cheese Crackers

Oh my…you won’t be able to stop eating these!

Ingredients:

1 cup sourdough starter

2 tbsp. olive oil

2 tsp. favorite herb, I like Rosemary or Thyme

3/4 tsp sea salt

6 oz. (or more) cheddar cheese

Directions:

Preheat oven 325 degrees, line a sheet pan with parchment paper

Whisk top 4 ingredients well, fold in the cheddar cheese.

Spread the mixture evenly on a prepared pan as thin as you can. Bake for 35-40 minutes until golden brown and crispy. Let rest for 5-10 minutes (good luck with that) and cut into pieces.

See, I couldn’t wait…had to try them!

Wonderful Bread Mini Loaf

Yep, this makes for a wonderful addition to soup! Also, mini grilled cheese sandwiches are pretty amazing too.

Ingredients:

1 cup starter

1 to 1 1/2cups flour

1/4 tsp salt

1/2 tsp sugar

Little loafs ready to go!

Directions:

Mix well until not sticky. Add a bit more flour if it is sticky. Place dough onto a floured surface and knead for 6-8 minutes. Place in a glass bowl until double the size. I put a little olive oil on the dough too and bottom of the bowl. Rising will take at least an hour. Our home is kept pretty cool so it depends on your room temperature. After it has risen place dough on the surface and cut in half. Put into a greased loaf pan, we use the mini one. This recipe makes 2 mini loaves.

Bake at 350 degrees until brown, about 35 minutes. Don’t look….maybe even 45 minutes.

Beautiful brown

Comments

Let me know how your recipes turned out! I love to hear as we learn the art cooking well together!

Love deeper, talk sweeter,

Lee

0

Food, Health, Healthy Eating, Living Naturally, Ranch Life, Ranch Life, Thyme Out

Don’t you just love to have a salad that is not only quick and easy to throw together but amazing to your taste buds? Well, these are my top 5 favs. I think you will like them as well and the dressings will add an extra punch to each one!

Spinach-Strawberry Salad

  • 2 10 oz bags of washed spinach, torn into pieces
  • 4 Cups sliced strawberries
  • 1/2 cup pecans or walnuts
  • A handful of feta or mozzarella cheese
  • optional: 3/4 red onion, finely chopped, and/or 1 can of black beans rinsed well

Toss together and add the Strawberry-Poppy Seed Dressing, serves 8-12

Southwest Salad

  • 1 head of green leaf lettuce, washed and torn
  • 2 tomatoes, chopped
  • 1 red and yellow bell pepper, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp. fresh basil, chopped
  • 1 avocado, chopped
  • 1 cup organic corn kernels
  • 1 cup canned black beans, rinsed well
  • 1 Fresh lime, squeezed
  • 1 cup fresh parmesan cheese or cheddar
  • Optional: Cooked, chopped chicken breast

Put corn in a strainer and dip the strainer in a pot of boiling water for 1 minute. Cool Toss all ingredients together, and serve immediately with Avacodo Dressing, and lime juice serves 8-12

A little note: We have since cut way back on eating peppers, tomatoes, and corn due to many health issues that these veggies can cause over time and how they digest in the system. But for special occasions and limited in our diet, we do have them now and again. It is hard to believe something so good can be harmful.

Make sure to have a fresh lime!

Simple Salad

  • 1 large head of favorite lettuce mix, we love the spring greens
  • 2 handfuls spinach
  • 1 large cucumber, peeled and sliced
  • 3 radishes, chopped
  • 1/4 red onion, sliced thinly
  • 1 tsp. dried dandelion leaf
  • 1 tsp. dried goldenseal
  • 1/2 cup sprouts, seeds like pumpkin, or pine nuts
  • 1/2 cup feta cheese or mozzarella
  • 1/2 cup cheddar cheese
  • Optional: 1 can chickpeas or kidney beans
  • Optional: Dried kale, (put a bunch of kale on a cookie sheet drizzled with olive oil, salt, and pepper and back for 15 minutes at 350 degrees. Makes a wonderful topping)

Toss together and drizzle your favorite olive oil and vinaigrette with fresh lemon juice. Don’t forget to top with the fresh-baked Kale.

Cabbage Salad

  • 1/2 head red cabbage, shredded
  • 1/2 head of green cabbage, shredded
  • 1 1/2 cup grapes, halved
  • 2 cans drained mandarin oranges
  • 1 Cup pumpkin seeds
  • 1/2 cup almonds sliced or chopped
  • Optional: 1/2 cup Chinese crunchy noodles, 1/2 cup craisins

Toss together along with any vinaigrette. I recommend the Asian Ginger Dressing.

Craisin Salad

  • 1 head red leaf lettuce
  • 2 heads butter lettuce (love this stuff)
  • 1 large can mandarin oranges, drained
  • 1 cup craisins
  • 1 cup organic mozzarella cheese, grated
  • 1 cup sliced almonds
  • 1 Tbsp organic butter
  • 2 tbsp. maple syrup
  • 1 can organic chickpeas, rinsed and drained

Saute almonds over medium heat in butter and maple syrup, stirring constantly until light brown. Set aside. Toss all remaining ingredients together. Add nuts and favorite dressing. Serves 6-8

Brussel Sprout Salad

For the Brussel sprouts:

  • 1 tbsp. olive oil or Avocado oil
  • 1 pound of Brussel sprouts cut in half
  • 2 sprigs of fresh thyme
  • 2 cloves of garlic, minced and diced

For candied almonds or walnuts:

  • 2/3 cup of almonds
  • 1 tbsp. of our maple syrup
  • sea salt to taste

For the Salad:

  • 5 oz. of spring greens mix
  • 1 cucumber diced
  • 1 cup blueberries
  • 1 cup of grapes
  • 1/2 cup feta cheese (or if you have a fussy cowboy like me, cheddar grated)
  • 1/2 cup dried craisens

Directions:

  1. Heat oil in a medium skillet over medium heat. Add the Brussel sprouts and thyme. Cook for 10 minutes stirring a few times. Add garlic and cook for another 2 minutes. Remove from heat and cool.
  2. Place almonds in skillet along with maple syrup and a pinch of salt. cook over medium heat until golden and fragrant. Remove from heat and cool.
  3. In large bowl mix greens everything together.
  4. Best vinaigrette to pour over the top or serve on the side.

If you don’t have fresh herbs, I highly recommend going to Starwest…the links I have on the herbs. You never have to worry about quality or sitting on a store shelf. All the natural goodness in one place!

I hope you enjoy these amazing side salads! Great for the good ol’ waistline too!

Love deeper, talk sweeter,

Lee

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Food, Health, Healthy Eating, Jarrin, Living Naturally, Ministry, Ranch Life

I love making up gift ideas which are practical and of course usable. What better than something that is healthy too!

The tea is blended with organic herbs some grown here on our ranch. I blend the herbs to common taste buds and of course adding spices where need be as well.

Three tea blends to choose from

The syrups are just a splash of sweetness to your tea and bring a burst of flavor as well!

You can purchase these mini jars of tea and syrups for $12. Mix and match teas and syrups or any way you like. Two fits into the crate.

These syrups add a delightful sweetness to any tea blend!

You can email me for your order and remember all orders and purchase’s here on the blog help our ranch ministry which helps kids in need…so thank you!

Mix and match

God bless you and enjoy the fun tea and syrup mini’s!

Love deeper, talk sweeter,

Lee

homesteadranchgirl@gmail.com to order your mini tea crates

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Food, Healthy Eating

Enjoyment of Cooking Together

With Dan being home full time and winter in high gear we both enjoy doing many things together. We love trail rides in the woods and working around the ranch, but when we can’t be outdoors we find some fun recipes to whip up together. The night before we watch an old movie from the 1950s and they were having breakfast out on a terrace in France. Beautiful scenery! But when they talked about their Quiche Lorraine of how flaky and rich the crust was, my mouth started to water! I said to Dan, “let’s make this tomorrow morning.” So we did, except with a twist.

Changing from Pie to Muffin

One thing about my man is his amazing gift of baking! Especially when it comes to pie crusts! So I let him take the lead on that end while made up what was going to be the filler. Dan loves eating in unique ways not just the same old thing so he decided to make the pie a muffin shape. I had these cute heart-shaped muffins silicone but he wanted to make sure they turned out since we hadn’t done this before so he opts out of cuteness and went with plain. It’s ok…Valentine’s isn’t upon us… yet.

Recipe Makes 6 Muffins

Ingredients:

Preheat oven 350 degrees.

Filler:

  • 4 large eggs
  • 1/2 cup almond milk or coconut milk
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1 tsp. basil
  • 1 garlic clove, diced
  • 2 scallions, chopped
  • 3 cooked sausage links, diced
  • 6 slices of bacon, cooked diced
  • 2 slices ham, diced
  • 1 cup of shredded cheddar cheese, split in half
  • salt and pepper to taste

Beat eggs and milk until blended. Add spices and mix well. Add the rest of the ingredients and only HALF of the cheese, save the rest to sprinkle on top of muffin cups.

For the pastry: Note, Dan suggests to use Crisco and slow and easy with water added as it is key to his pastry skills. And don’t play with the dough too much!

In mixer or blender:

1/3 cup shortening plus 1 tbsp.

1 cup flour

1/2 tsp. salt

Pulse until dough starts to form pea-size shapes. Place dough into a glass bowl. Sprinke 2 tbsp. of cold water blending with a fork. Add more water 1 tsp at a time until pastry is nice and moist and comes off the side of the bowl. Gather dough into a ball and place on a floured surface and roll out pretty thin. Using the top of a large mason jar lid, forming your round shape to place in your muffin pan. It will form a beautiful overlay looking like a flower curling. If you need to, shape more to get more of a decorative look.

Fill each cup near the top and sprinkle the remaining cheese. Bake for 20-30 minutes or until nice and golden. Let cool for 5 minutes before removing from muffin cups.

Ready to Enjoy

You and I may not be in France overlooking a beautiful view when we enjoy this delightful pastry, but we can sure dream with each chew!

It really does melt in your mouth!

Comment below love to hear from you!

Love deeper, talk sweeter,

Lee AND Dan

Pin and share!

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Health, Healthy Eating, Living Naturally, Ranch Life

Itchy Throat and Congestion

Most of December and part of January I have been battling a cough. It turned into a pretty nasty cold but once I made this special tea blend it eased the cough and the congestion. There are other ingredients I listed you can also add for fever/chills and of course runny nose. Taking my elderberry syrup daily helps but once the flu kicks in high gear the body needs the days and weeks to get through it all. Not once in the 4 weeks did I take any over the counter meds or pain relievers. Just teas, supplements, and essential oils. Always keep in mind building the immunity in the body is so very important. Once you implement meds you have lowered your immune system.

Linden Flower Key Ingredient

Linden Flower has so many wonderful properties to your health and wellness plus its aroma is amazing! Key properties:

  • Anxiolytic-ease anxiety
  • Relaxing nervine-helps to calm tension and irritability in the nervous system
  • Antispasmodic-eases muscle cramping
  • Hypotensive-assists in lowering blood pressure
  • Diaphoretic-helps promote perspiration
  • Anti-inflammatory-eases inflammation

Tea Recipe For Cough/Fever

Ingredients:

6 tsp. Linden Flower and Leaf
4 tsp. Spearment leaf
4 tsp. Lemon Balm
4 tsp. Hibisus Flower
2 tsp. Rose Petals
Can add for fever and congestion, Boneset and Marshmellow Leaf
Above herbs are native and easy to grow here in Minnesota…try growing your own this summer and harvesting so you have them on hand.

Instructions:
Mix the above in a glass bowl. Place in a strainer which can fit over a gallon mason jar. I use this one. Fill jar with boiling water and let steep for 10-15 minutes. Pour a cup of tea with a drop of lemon essential oil and honey and sip away the ickyness.

Detox Bath

Fill tub with hot water adding:
1 cup Mineral Sea Salt
1/2 cup Apple cider
3 drops of Chamomile Essential oil
3 drops of Eucalptus Essntial Oil
handful dried Lavender buds

Enjoy this wonderful blend of tea and of course mix it up adding your own favorite herbal loose leaf specialties. Every sip is helping your body heal…the natural way! Don’t forget animals will love your left over tea leaves. We give our horses theirs daily! And even make them up a batch of tea!

God’s blessings and keep well!

Love deeper, talk sweeter,

Lee

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Food, Healthy Eating

This salad is so simple and so worth serving to your family or in your entertaining. It just takes a few ingredients and a whole lot of herbs to leave your insides dancing with goodness! Let me know what you think! Dan wasn’t liking it too much, so it will be one I just make for myself. He needs more MEAT on his plate! HA! Enjoy!

Fresh is best!
  • Baby Arugula
  • 2-3 radishes, sliced
  • 3 large mushrooms, sliced
  • 1 yam or sweet potato, season and bake
  • cooked chicken (optional for your meat man)
  • fresh parmesan, shredded
  • pinch rosemary
  • pinch of sage
  • pinch of oregano
  • pinch of basil
  • a sprinkle of dried dandelion
  • a sprinkle of dried goldenseal
  • salt and pepper to taste
  • 1 tbsp. olive oil
  • fresh-squeezed lime juice
  • NOTE: you could add some scallions to this for a bit more punch and cayenne if you like a kick, just little pinches goes a long way.

Place sliced sweet potato or yam on a cookie sheet drizzled with olive oil, salt and pepper, orgeno, and cayanne. Bake at 400 degrees for 20 minutes. Once your yam or sweet potato is done cooking and if you chose chicken, let both of them cool. In a bowl, add Arugala I used 3 handfuls than mix remaining ingredients, herbs, more salt and pepper if you like. Give it a nice toss and turn to make sure all the herbs and flavors have mixed well. Add your lime juice and toss again. Now it’s ready to serve!

Yummy!

Short and sweet and flavorful!

Enjoy!

Love deeper, talk sweeter,

Lee

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Food, Healthy Eating, Ranch Life

Feeling Icky?

The temps are dropping really fast around this Minnesota state! We hit 1 above this morning and I was feeling a cold coming on. Drained from a weekend getaway with our son and being in wind and snow set me up for getting sick. PLUS, late nights and hotels. I needed to find something to make for not only myself but to keep in our freezer for a quick meal. When you’re not feeling well, it sure helps to have something you can heat up quickly and provides wonderful nutrients to fight the flu. The turmeric and black pepper help keep down inflammation and keep your body toasty as turmeric is a warming herb. The garlic and ginger help fight off the presence of bacterial or viral infections.

Found A Winner

I think you will find this soup tasty. Just look at the ingredients and you will see for yourself it is FULL of herbs and spices, plus veggies to help you feel better. Even if you’re not sick, it’s a good one to keep on hand. Let me know what you think or if you added something to improve it. Love it when we can help one another improve a recipe! Enjoy!

Ingredients: Spices I get from Starwest * (off to the right) so I always have FRESH herbs and spices. In a store, you never know how long they have been on the shelf. This goes for herbs too when I can’t grow them myself. If you have any herbs from your garden this will be an added benefit.

  • 3-4 scallions, chopped
  • 3 garlic cloves, diced
  • ginger to taste (I put in 1/2 tsp.)
  • 1/2 tsp. turmeric
  • 1/2 tsp. fresh black pepper
  • 1 tsp fresh rosemary
  • 1 tsp. sage
  • 1 tsp. thyme
  • 1 tsp basil (I added an additional sprinkle on top when serving)
  • 4 peeled, diced potatoes
  • 2 carrots, sliced
  • 2 zucchini, diced
  • kale
  • sea salt to taste

Instructions:

  1. The first 3 ingredients put into your Dutch oven with about a tablespoon of olive oil. Let them sauté until a nice aroma.
  2. Add carrots, zucchini, turmeric, black pepper, rosemary, sage, thyme basil, and salt.
  3. Bring to a boil
  4. Add potatoes, cover and let boil for 30 minutes.
  5. Add kale and simmer for additional 10 minutes
  6. You can add cooked hamburger or chicken. My man loves his meat!
  7. He also loves dumplings, which of course he added…what a guy!
YUMMY for the tummy and to help you fight the bug!

Hope you try it…I think you will find this an awesome recipe anytime of the year!

Love deeper, talk sweeter, and keep it natural when you can,

Lee

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Food, Healthy Eating, Living Naturally, Ranch Life

Oh my do I love this stuff! Fortunately we have a lady in our church who grows a TON of rhubarb and has bags and bags of it for us to take…I seem to be the first one grab it everytime! If you are a lover of rhubarb here are some of my favorite recipes. Especially the Rhubarb lemonade…too die for!

Rhubarb Strawberry Pie

Ingredients:

1 cup of organic sugar
1/2 cup flour
1 pound or 2 1/2 cups of chopped rhubarb
2 pints of fresh or frozen strawberries
 1 tsp grated nutmeg 
2 tbsp butter
1 egg yolk whipped
2 tbsp  organic sugar
1 pie crust (recipe below)

Directions:
1. Preheat oven 400 degrees
2. In a large bowl, mix sugar, flour. Add rhubarb and strawberries and nutmeg, mix and let sit for 30 minutes. ( I like to use a whole nutmeg to grate as it is fresher tasting)  In meantime make your crusts.
3. Once your bottom crust is done, poke holes in the bottom of crust with a fork. Add your mixture (filling). Place your top crust over mixture filling. Cut slits. Brush over crust with egg yolk and sprinkle sugar over top.
4. Bake at for 35-45 minutes until crust is golden brown.

Pie Crust:

2 cups flour
2/3 + 2 tbsp cup Crisco
1 tsp sea salt
Mix and crumble adding 1 tbsp at a time of cold water until dough holds together. I have used up to 5 tbsp…work the dough lightly NOT over mixing or it will get too tough. 
Split the dough in 2 and roll out onto parchment paper. Place in greased pie pan poke holes and fill, roll out second dough for your top.

Love something refreshing to drink?

I do love my flowers like lilac lemonade and hibiscus drinks for summertime refreshing drinks. But this one I think is my new fav…hope you like it!! Fresh is best!

Rhubarb Lemonade Spritzer

Ingredients:

6 1/2 cups of water
3/4 cup organic sugar
4 1/2 cups of fresh chopped rhubarb
Juice of one lemon (maybe 2 if they are small)
Fresh blueberries for floaty tops
Club soda or Kombucha

Directions:
Bring water to and sugar to a boil. Add rhubarb and bring to a boil again then turn to a simmer for 5-10 minutes.  Strain out pulp allowing to drain for 10 minutes. Transfer into a gallon size mason jar and add your lemon juice. Refrigerate for at least 4 hours. When ready to serve,  pour into mason jars, serve with blueberries. To make it a spritzer add club soda or Kombucha (my fav)

ENJOY these yummy recipes and of course keep it natural and fresh…you won’t regret it!

Love deeper, talk sweeter,

Lee

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Bible Journaling, Health, Healthy Eating, Living Naturally, Ministry, Ranch Life

Scary Time

The past 2 months have been the scariest time of my life! The unknowns of walking with my hubby who faced a breakdown for major stress. What is called so much now hit by many, many folks? Yep…mental health. What we faced was much more than just depression. It was a chronic mental state I have NEVER witnessed before let alone watching someone I love so deeply be affected by simply believing in lies and allowing the spiral effect that led to his breakdown.

His face was always sad…lost…broken…amazing what the brain is capable of.

He Guided Me

“I will lead blind Israel down a new path, guiding them along an unfamiliar way. I will brighten the darkness before them and smooth out the road ahead of them. Yes, I will indeed do these things; I will not forsake them.” Ishaiah 42:16. Holding onto this verse over and over as our adult kids and I waited patiently for the Lord to heal our loved one. Many days of darkness just scared us to the core of what we were seeing and hearing from him. His unrationalization of simple things. Not being able to do simple tasks and little things set him off into fear and flight. I felt I had a new colt in training and trying to find the spot of calmness and peace became a moment by moment test and trial.

Talk about unfamiliar territory…we were in the middle of it!

Still not 100%…but he is showing improvement by just getting out and doing what he loves.

The Unfamiliar

Mental health is scary because of the stigma I held in my own head. What I saw in movies, or read in other stories, or even the many I have ministered to in the past. I never really took the time to understand why the brain reacts to trauma, how it happens, and the symptoms that appear because of the trauma. When someone is stressed for a long period of time and not dealing with it by taking time to truly rest-stress symptoms will appear. Warning signs really. For my hubby it was more tired, short-tempered, anxiousness over small things, overthinking small things, little eye contact, not really listening, not doing the FUN things once done before, never taking time to “take a break”, and many more. Becoming familiar with symptoms or signs of depression and anxiety would have helped me be more in tune to him needing help sooner.

Smoothin’ out the road

YES, the Lord smoothed out the road! HOW? With many who came alongside us and helped. First,  we learned what he was facing was ok. One therapist stated it’s ok to not be ok. Next, support therapist, support groups in our area, books like Turning Toward Joy, this was huge for us to find joy again. Learning from the Giants wonderful book by John Maxwell. And another one good for Dan was Experiencing God’s Forgiveness. If you have a loved one who has gone through abuse, addiction, divorce, or the many other life issues and has had difficulty forgiving someone especially themselves, this book is great! 

Most of all…the Bible! Being in HIS word has saved us both and our marriage. If you are the caregiver as I was, reading your bible and daily devotional time with Jesus is a must. Studies have shown caregivers can fall into a depressive state themselves and must keep healthy with eating right, daily exercise and keeping close to their Jesus!

We also sought out natural ways to begin healing the brain. Fight the moods, anxiety, and of course the joint pain that comes from being on meds.  Being on meds helped to stabilize his brain to get back into balance. But along with that, we are doing supplements especially CBD oil.  Interesting about this oil, Dan was taking it during the winter months and we ran out. Within a month from not taking it his mood became more unstable deeper depression set in. I believe now this is ONE factor of Dan spiraling downward. He is now back on it!  In time, we hope to eliminate the meds as they have many side effects where natural supplements do not. This CBD oil is one we both will stay on. It helps with joint pain as well as mood. Be proactive if you are facing the road of depression or know you may head into a season like a winter. Taking some of these has made a world of difference. For me as well because with this trial I learned I need to take care of myself as well in the area of mental health. 

Here are some I found out from Jonathan Otto’s series on depression. Wonderful experts who have seminars on the very issues we faced. 
MSM 
Anti-inflammatory supplement so important to take daily,  Glucosamine with Chondroitin Turmeric. 
And from Global Healing, Lithium Orotate
Also daily probiotic, Omegas, and multivitamin (we take Plexus)
For immune boosting, I made capsules of Astragalus Root Powder
Spring has sprung so capsules of Spirulina Powder too
Lastly, because this is an amazing herb for health, Ashwagandha Root Powder. Read here about its health benefits…Amazing brain health! 

Connect with natural healing doctors in this area as they can best help you and your situation. Everyone is so different it is always best to consult with your own resources in the medical field and natural medicine. 

Hope in the Unfamiliar

Hope is on the way. One of my favorite songs and so true. The Lord will lead you. He will show HIS pathway to better health and out of the darkness that floods our world in the area of mental health. He has all the answers! Seek HIM…be in the Word daily, ask for prayer warriors as days can be hard for you to think, and most of all know, you are loved by a Mighty Savior who sees YOU and knows what you are facing. HOPE is on the way. He made a promise…He will do these things and not forsake you! Amen to that mental health!

I am still in AWE of our Lord’s healing…He’s back!! SMILE and all!

Do’s and Don’t

As of today as I update this blog, Dan is doing 100% better! PRAISE THE LORD! What did…many things. Combining consistency of therapy, meds, sleep, eating well, doing things he always loved (ranch and working with his hands), and forgiving the past and himself!

But I do have something I want to share as I walked this trail I should not have done and things I know to do…hope this helps with anyone facing this trial.

DO:

  • Pray daily together
  • Do a devotional together and as a family
  • Let them know their family wants them to get well
  • Listen, and give credibility to their feelings
  • Seek help for yourself and offer to attend the therapist together
  • Go for walks, get exercise, go for a bike ride, do things together
  • IMPORTANT make sure you have Power of Attorney as you may need to be soul guardian if they fall deep enough they can’t take care of themselve

Don’t:

  • Tell them to pray about it and or say healing will come if you trust God more
  • Make them feel guilty for the impact this is on the family
  • Blame or criticizing
  • Expect meds to solve everything or the other way around; not do meds because of certain stigmas or beliefs
  • Let them continue in a pattern of sleeping or wanting to be alone

He was so excited to get back to cooking over an open fire again!

Lastly let me share Dan’s months of depression started three years ago. The stress of his job increased so much in the last year it led to him falling very hard very fast into a spiral of believing many lies from the enemy. After Dan sold his business he still was facing many days of doubt and his mind at this point had spun out of control. His mind had new games. He may not have the job anymore, but he still hadn’t dealt with the “new” life either. He began this journey of deep depression in early March. It is June now and he is back to his old self, PLUS realizing how deeply out of control he was from simply never taking time to rest. I hope he will have the courage to speak to audiences about his journey and be an encourager for all who face this giant of mental health. He is one happy man now, FREE indeed! We pray others will too.

Peace to you,

Love deeper, talk sweeter, and KEEP IN THE WORD

Lee

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Food, Healthy Eating, Ranch Life

Yummy Gummy

Oh so yummy is this too die for recipe! Why? Because #1 it’s good for you and #2 it’s ELDERBERRY Syrup in a yummy gummy form!

If you know me, I love my elderberry syrup and believe in it whole heartily to keep your immune system boosting to fight the cold and flu season. Really all year, but mostly in the winter months.

Recipe:

Here is what you will need to make your little guys: (affiliate links)

(free shipping on these herbs PLUS they are FRESH)

1/2 cup dried elderberries
1/3 cup rose hips
1/4 cup cinnamon chips
2 tablespoons licorice root
1 teaspoon black pepper
3 cups apple juice
3 tablespoons of gelatin

Directions:
Place all the ingredients EXCEPT gelatin in a medium-sized saucepan. Bring to a simmer and continue to simmer for 20 minutes.
Remove from heat and let cool.
Strain through cheesecloth or strainer. Squeeze well to extract the juice.
(To make syrup you add honey and store in a nice pour bottle, refrigerate for up to 2 months.) I have that recipe here.

For gummies:
Measure out 2 cups of the juice. Add more apple juice if necessary to make 2 cups. If you want, to add a little honey. Taste and see if it’s sweet enough. Add your gelatin and mix well. Pour into silicon molds or glass pan. Molds are more fun and easy to pop into your mouth. Even make bears! Refrigerate until hardened. Remove from molds and store in a mason jar. Keep refrigerated. 

Yummy Gummy!

Comments

Let me know if you tried them and how your family likes them!

Adults can take 1-3 daily, kids 1-2 a day.

Enjoy!

Love deeper, talk sweeter,

Lee

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Food, Healthy Eating, Ranch Life

Oh so yummy

Fabulous dinner and in 30 minutes you will have an awesome meal for you and your family.

I love simple, quick and of course fresh with homemade organic if you can ingredients. Hope you give it a try and hear lots of noise of love from your families smiles.

You will need:

Ingredients: (all my spices and herbs I get at Starwest as I love fresh vs store bought especially when it’s winter and no more garden fresh)

  • 4-6 turkey sausages (use organic if you can)
  • 4 scallions, chopped
  • 4 small peppers, diced
  • 1 1/4 cup mushrooms, chopped
  • 2 garlic cloves, diced
  • 4 fresh tomatoes (or 1 can diced tomatoes if you have to)
  • 1 tsp. fennel seed
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/2 tsp sage
  • 1/2 tsp chili powder or cayenne pepper
  • angel hair spaghetti noodles
  • 1 cup shredded skim mozzarella cheese or fresh parmesan
  • top with kale chips and dash olive oil
Smells amazing!

Directions:

In a skillet on medium heat, cook turkey through. There should be little grease but if there is take out of the skillet and dry cooked turkey and a clean skillet of any grease. Add cooked turkey back to skillet adding scallions, peppers, and mushrooms. Cook for 2 minutes. Add a little olive oil if it seems dry. Add your garlic and cook for 2 minutes. Now add remaining ingredients.  Tomatoes, fennel, oregano, basil, sage, cayenne pepper or chili powder. Keep on low heat while you cook your noodles.
 Cook your noodles in a separate pan adding a pinch of salt to the water so the noodles don’t stick. Follow package instructions.

Bake up some kale, sprinkle with lemon pepper and when done sprinkle on top of your dish.

Delishious!

I loved adding the kale to the dish. It was a last minute idea as I had to use up what we had before it spoiled. Or the ranch bunnies would get to enjoy it. I place the kale in a bowl and pour about 1/4 cup of olive oil to soak it up. Add lemon pepper about 2 tablespoons, and place in 400-degree oven for 10 minutes. Until nice and crunchy.

Hope you enjoyed it as much as we did! My hubby couldn’t stop moaning! He loved it!!!

God bless you

Love deeper, talk sweeter,

Lee

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Food, Healthy Eating, Ranch Life

Say bye bye soda

In Minnesota, we call soda pop…but, either way, this is a beverage full of sugar and fake colors that eat away your gut flora. Do you want a better way to enjoy the fizz and flavor? Well, here is a recipe for homemade ginger ale.

What you will need

For a nice Limeade:

2 cups of water
2 tbsp fresh chopped basil
1 tbsp fresh grated ginger, or ginger root (I keep on hand for my teas)
1/2 cup honey
1/2 cup lime juice

Place water, basil, and ginger into an enamel or glass pot. Let it come to a boil. Once it comes to a boil turn off heat and let sit for 1-2 hours allowing the herbs to steep and bring on flavor. Add honey and stir while the water is still hot. Serve warm in winter months, or add ice in a pitcher and serve with ice cubes and lime slice for garnish.

Ginger Ale

First, you need to infuse your ginger making a base. Here is what you need.

4 cups of water
4 tbsp. fresh ginger grated, or ginger root
1/3-1/2 cup honey (or less taste add more if you like)

Place water and ginger into an enamel pot and bring to a boil. Turn off heat and let steep for 1-2 hours. Using a metal strainer, strain herbs, and water into pour bowl. Now add your honey to your ginger infusion. I put this into a mason jar so I have my base ready to go for drinks or teas. It last only 3-4 days so use often!

To make your ginger ale, add base 1-2 tsp really up to you on taste and mix with Kombucha or carbonated water. Add ice and lime slice for garnish. 
Absolutely awesome and good for your digestion too!


If you have a juicer…

What you will need:

Fresh ginger about a fist full. Cut up and place into your juicer. You should get about 2 cups. I use a pint size mason jar and it is full when I am done juicing.

Measuring right from the jar no waste!

Take only 1 cup of the juice and equal parts of honey. So 1 cup. Remember, real honey comes in a mason jar and all mason jars have measuring right on the glass so you don’t have waste. I think that is pretty cool!

Keep my base in a pretty jar for serving guest. They can add as much as they like.

Now mix or shake your jar full of ginger juice and honey making sure it is well mixed and pour into a nice serving bottle. I like to keep on my counter and allow for guests or family to add however much they want to their own soda.  Shake the bottle before you pour into a glass and add carbonated water or Kombucha over the juice. Add ice and garnish. SO yummy!

Great dinner party drink and festive too!

Enjoy and let me know if you tried it!

Sure is refreshing!

Love deeper, talk sweeter,

Lee

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