Posts Tagged ‘Food’

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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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.


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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Children made ​​a cake


Buckwheat with parsnips, onions, carrots and beets



Berry-cherry cake

Marbled muffins

Whole wheat pancakes

Vegan pumpkin seed pâté

Grilled vegetables prepared by a friend

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Pancakes with apples

Fruit cake

Fruit cake

Fruit cake

Pasta with vegetables


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My Indian friend shared with me a recipe for spinach paratha. Very tasty, nutritious meal.

Spinach paratha

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On Saturday we celebrated Fat Thursday 😉 We went to a party. I baked muffins.


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I had to cook something for tomorrow’s lunch for my daughter (and sons of course) 🙂

Garbanzo beans and veggies

Ready to eat soup

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