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Archive for September, 2011

Ghee is made by first making butter, and then clarifying it. Ghee has therapeutic properties (unique among other saturated fats) and has a very long shelf life. Clarified butter balances the hormonal system, accelerates wound healing and gastrointestinal inflammatory conditions such as ulcers or colitis. Often recommended to patients with lactose intolerance. According to Ayurveda, it is also the best fat for cooking. Dr. Rudolph Ballentine believes that the clarified butter, containing butyric acid, exhibits antiviral and anticancer properties (the acid in the body increases levels of interferon-a natural antiviral substance). For the preparation of ghee, it is better to use organic  butter because the milk fat containes pesticide residues in food for cows). My ghee, unfortunately I did with regular butter. I recommend anyway, because I still think that better than refined oils, or regular  butter for frying. Freshly made ghee is a nice, slightly nutty flavor.

In a saucepan heat the butter (normally I do with 2 lb – This way I don’t need to do more often), bring to boil, then reduce the heat. Butter is slightly bubbling. After some time on the surface of the foam begins to accumulate. Smart books say to collect foam, I follow the advice of my friend and I leave the foam (this is easier anyway for me). After some time, most of the scum sinks to the bottom of the pot. When the butter stops bubbling, turn off heat (I have electric oven) and wait a little. Then using a dense mesh and cheese cloth I shed to clean and dry the jar (it’s important that the jar was dry, otherwise the mold can grow). When completely cool, turn off the jar. When I do two jars I usually a hold one in the refrigerator, the other on the kitchen counter. Currently, my ghee (all poured into a large jar) is at room temperature and is doing well.

Side effects: because it’s tasty, easy to overdose – make your bottom growing wide 😉

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This time I’ll show you an unusual book, because it is manually created by my daughter Julia and her friend Joelle. Both girls are the authors of the text, the author of the picture is my daughter. The book was given as gift to the school library; received a stamp, a number and you can borrow it:-)Topics: insects

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First day of school

I know, I know. It’s almost October. My kids love their school. Rightly so. This is a Blue Ribbon School.

Third grader

First grader

Proud and happy

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Nicaragua, September 29 2002

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It happened exactly … years ago. Feel free to play on your blogs.

September 28, 2004

Julia only child (not for long)

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Millet is one of the healthiest and oldest grain in the world. Came from Asia 7000 years ago.

This is about what Paul Pitchfrod wrote about millet in his book “Healing with whole foods”:

“Healing properties:

Cooling thermal nature; sweet and salty flavor, diuretic; strengthens the kidney; beneficial to stomach and spleen – pancreas; buildts the yin fluids; moistness dryness; alkalizing – balances over-acid conditions; sweetens breath by retarding bacterial growths in mouth; high amino acid (protein) profile and rich silicon content; helps prevent miscarriage; anti – fungal; one of the best grains for those with Candida albicans overgrowth.

Also useful for diarrhea (roast millet before cooking), vomiting (millet soup or congee), indigestion, and diabetes. Soothes morning sickness – eat millet soup or congee regularly. Millet is known as “queen of the grains.” Due to its alkali – forming nature millet is often cooked with little or no salt. Sprouted millet can be used for digestive stagnation caused by undigested starch , for checking lactation, and other applications similar to sprouted .

Caution: millet is not recommended for those with signs  of very weak digestive functions such a consistently watery stools.

Cooked millet:

  • 1 cup millet, soaked
  • 3 cups water
  • A few grains sea salt

Place millet and salt in a pot of water. Cover. Bring to a boil. Reduce heat to low. Simmer 30 minuter or   pressure cook 20 minutes.

Variations: Toast millet in a little oil before cooking. For softer millet, add more water.”

I really recommend Paul Pitchford’s book and millet. This book will help you heal your body. There are plenty of easy and healthy recipes.

Millet

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Yesterday I had a terrible day. I felt horribly, I had a fever, headache, I slept for many hours, and today is better, although I have nausea after Singulair.

Because I feel much better than yesterday so I give a recipe for crackers, which I got from a friend (she in turn found it on interesting website).

Pumpkin seed crackers
  • 1 c unsalted pumpkin seeds or sunflower seeds
  • 1 tsp sea salt
  • 3 cloves garlic, peeled
  • 1 c sesame seeds, hulled
  • up to 1/4 c water
Put pumpkin seeds, salt, and garlic in food processor and whir for 2-3 minutes until the seeds are a dense flour.  Add the sesame seeds and pulse to mix.  Slowly add in the water, a couple of tablespoons at a time, until the seeds clump together in a ball.  Remove and kneed a couple of times to further mix.  Spread the mixture on a piece of parchment paper on a baking sheet, then place another piece on top and roll flat to 1/4 inch with a rolling pin.    Remove the top sheet and mark with a knife the size of the crackers.  I bake it on the bottom sheet of parchment paper, but you don’t have to.  Bake for 15-20 minutes at 325F or until golden brown.  Allow to cool and then break into pieces.  Sometimes the outside pieces turn brown before the center and I just remove them and put the rest back in the oven.

http://www.healthhomehappy.com/2010/09/grain-free-crackers-made-with-sesame-and-sunflower-seeds.html

My changes: omitted the garlic, salt and water. I added dates (6-8), two handfuls of raisins. I used sunflower seeds
Both versions are very tasty.

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