Everyday Lentil Soup

8 servings

Ingredients:

1 Cup Lentils-any kind

1 chopped tomato

Handful of spinach or a bit more…

1 slivered onion

6 cloves of garlic-chopped

2 sliced sweet peppers

2 cups cabbage

Salt-to taste-I cooked mine up, and added a bit more. Roughly 1 Tablespoon for my pot.

Pepper as desired

3 T. Coconut aminos or Worcester sauce

3 cups Chicken stock

1/4 cup nutritional yeast (optional but adds amazing flavor and immunity boosting B vitamins)

I used the instant pot for this entire process, but it could be done on the stove or crock pot too.

1) Saute onions, peppers, and chopped garlic.

2) Add in cabbage, spinach, and tomato
3) Pour in stock, seasonings, and lentils
4) Put the lid on and cook
5) Cook for 2 hours in an instant pot, 4-6 hours in a slow cooker or on low on the stove

Enjoy this wholesome soup and have fun experimenting with other veggies in your fridge.

Mushrooms would be good in it…more tomatoes…if you want meat, a bit of turkey sausage…

This pot of soup had a great flavor profile to work with.

Tilapia Salad

This recipe is simple and makes a great, low fat, high protein lunch for one person.

1 Tilapia-poached in water (I boil mine right from the freezer for 4-5 minutes, then drain the water-the fish should simply flake into melted goodness)
2 chopped green onions
2 chopped celery stalks
1/2 c. Nonfat Greek yogurt
3 triangles laughing cow cheese
2 t. Garlic powder
1 T dill
1 t salt
Sliced tomato

1 Slice sprouted whole grain bread or two Wasa crackers

Mix the onions, celery, yogurt, cheese, garlic, dill, and salt into a salad mixture. Add drained, warm tilapia and mix.

Spread on bread or crackers and top with a thin slice of tomato.

I enjoyed this for lunch today with a side of fresh papya and spinach topped with balsamic vinigar. Healthy, easy, and delicious.

If you are unfamiliar with tilapia, it is a mild flavored white fish. It is low in fat, compared to salmon which is a fattier fish. I buy mine frozen and keep it in the freezer, simply because frozen fish is more affordable for my family. The flavor is so mild, it would probably suit the pallet of more fussy fish eaters. Yet the fish is rich in healthy omegas our bodies all need.

Sunday Evening Snacktime

We started a tradition when my children were little. Actually, it was a tradition in my home when I grew up. I just kept it for my family. Instead of having a regular dinner Sunday evening, we snack.

I simply pull out whatever I have and lay out a spread for the evening. Very often, that spread includes a bowl of popcorn. Always fresh cut veggies and fruit are in the table. And some protiens like cubed cheese, ham, boiled eggs, or peanut butter on sprouted wheat bread.

My children are allowed one sweet after they have eaten an ample amount of veggies and protien. The sweet may be cookies, an ice-cream cone, or a leftover dessert we have on hand.

I love the Sunday evening spread because it takes the brainwork out of the evening meal. I find it nice to always know we are simply having snacks and no forethought is needed.

I also find it nice to have the veggies prepped for the week. I chop up a lot of veggies Sunday night. What isn’t eaten, I can use the upcomibg week for omelets, lunches, salads, casseroles, and snacking. It is nice to have washed and cut veggies ready for use.

Sunday evening is also a good time to eat up leftovers. I can cut up leftover pizza, peanut butter play-doh, deli meats, hot-dogs, and warm up rolls, or muffins.

My children like to graze Sunday evenings. They look forward to an evening of stress free eating. Other than eating protien and veggies, there are no limits to what they can have and they will not be made to eat something they don’t like. They also can eat all evening long which is simply fun.

Sometimes we get together with other couples to play games Sunday evening. It is easy for me to prep and a fun way to share an evening with friends too.

If we do invite guests, I will probably plan a little more as to what snacks we have for the evening and include more protien like chicken wings or chicken salad on croissants.

And that is it, my non-complicated, relaxing tradition for Sunday evening.

Some Liver with My Butter

Calf liver is pretty high on my list when it comes to nutrient density. It is loaded with vitamins and minerals.

When I nursed my babies, if my milk needed a boost, liver, was my go to source. Liver not only increased my milk supply, but gave my milk a buttery yellow color. I found I had more cream on top as well.

I serve my children calf liver for lunch, about once a month. Despite it’s strong taste, I have never had a major issue getting them to eat it. A favorite? Probably not. But for children, it is a very tender meat to chew and they are still developing tastes for things, so it is a taste to which they becoming accostome.

As a child my mom would cut liver into strips, roll it in cornmeal or flour and fry it in butter. We then would dip our liver in generous amounts of ketchup…shivering as we swallowed.

A dear motherly friend of mine from the former Yugoslavia taught me to soak liver a 6-24 hours in milk before cooking it.

That little trick makes a big difference in reducing the bitterness of the meat. So now, when I bring a package of liver home from the store, I usually open it up, and put it in a ziplock bag with some milk. After a day in the fridge, I drain the milk, potion out the liver for lunches and pop it in freezer bags. So it is ready to cook for lunch.

When I want to serve liver to my children, I put a pack of meat in the fridge first thing in the morning. By lunch, the liver has thawed, but not completly, making it the perfect consistancy to cut into strips. Then I fry the liver for about 7-10 minutes, in nearly a half stick of butter. I turn the meat a bit while it cooks to insure it is cooked on all sides. A bit of salt, and the meat is plated with some veggies.

When shopping for liver, it is also important not to confuse calves’ liver and cows’ liver. Liver from a calf is much more mild than an organ from a full grown creature.

Liver is a very inexpensive cut of meat and makes an easy to include for a nutritious lunch.

I like to serve liver in the winter. Served with a side of homemade saurkraut and broccoli that has been drenched in the same butter with a bit of salt and garlic makes an excellent immunity boost for my little people.

A serving of liver is so nutrient dense it is a complete multivitamin. And truly, it does not deserve the bad report. It can be cooked to be something delicious!

Sour Cream Dip (with a Little Kick)

Ingredients:

1 8oz carton sour cream
1 T paprika
1 T dry onion
2 t garlic powder
1 t. Black pepper
2 t dry mustard
2 t salt

Mix together and enjoy. A little more dry mustard can be added to increase the subtle heat.

Great for a veggie dip…raw asaparagus is my personal fav. Also good cold with chicken fingers or warmed and used as a sauce over roasted chicken breasts or veggies!

Flax Puffs

Flax is an incredible seed. It is rich in Omega 3, fiber, protein, vitamins, lignans (which help prevent hormonal related cancers like ovarian and breast cancer), B vitamins, copper, and magnesium. I think flax is greatly undervalued by many health enthusiasts. It is gluten free and low carb as an added bonus to those with dietary concerns.

I try to incorporate flax in our family’s diet as I am able. I add it to muffins, bread, oatmeal, and make these lovely puffs to stuff with strawberries and cream or salads like chicken salad.

Ingredients:

1/2 stick butter (4 Tablespoons)

1 cup water or milk

1 teaspoons salt

1 cup ground flax (I buy whole golden flax seeds and grind them as needed in my coffee grinder)

4 eggs

Directions to make choux pastry puffs:

1) Melt butter on stovetop

2) Add water or milk to melted butter

3) Bring milk and water/milk to a simmer

4) Add salt and flax flour and continue to cook a couple minutes until a thick, gummy paste forms

5) Beat 4 eggs together

6) Slowly mix eggs and flour mixture together with a hand or stand up mixer until a thick, somewhat shiny batter appears

7) Bake at 400 15 minutes

8) Turn oven down to 350 and bake 15 minutes more

9) Cool, and then cut off tops and scoop out moist centers

10) Fill the puffs with favorite salads or desserts, or eat hot with raw honey

Depending on size, I usually get about 8-12 puffs from this recipe.

Mostly Vegetables Chicken Salad

I love chicken salads. I have experimented with all kinds of ingredients and dressings in my chicken salads. Often it is leftover chicken mixed with whatever ingredients I have on hand. Classic chicken salads include a little celery and possibly onion with chicken making up the rest of the salad mix. Recently I made vegetables, instead of the chicken, the stars in the the salad to create a more nutrient heavy lunch. The salad has crunch, it has sweetness from apples, it has chicken, and it has a load of cilantro and spinach. Here is my version of a veggie rich chicken salad.

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Salad Mix:

Cooked chicken-I prefer dark meat due to its nutrients and moisture

A couple handfuls of fresh spinach leaves

A half bunch chopped cilantro (parsley can sub)

A small handful of pecans (or other unsalted nut)

1/2 a chopped sweet pepper

3 chopped celery stalks

1/2 chopped apple

1 chopped small cucumber

Dressing:

3/4 cup mayonnaise

Dash balsamic vinegar

Dash worcestershire sauce

1/2 teaspoon salt

1 teaspoon pepper

2 teaspoons garlic powder

Directions:

1) Mix vegetables with chicken

2) Mix dressing ingredients

3) Toss dressing and veggie chicken together

4) Serve with lettuce, in a wrap, in pita bread, or try out making easy, gluten free, omega rich flax puffs.

Vinegar Rose Toner

I use toner rather unfaithfully. It is more as an “as needed” product for me. But it could be used on a daily basis. I keep vinegar rose toner as one of my on hand as part of my homemade skincare products. As I age, I am getting a few sun-spots, and find regular use of this toner helps lighten them. I tend to use vinegar rose toner most in the summer when I notice more oil and skin discolorations. It also brightens and tightens my skin.

Rosewater: Helps to reduce skin inflammation and aid in healing. It heals acne quickly, and helps prevent it by purifying the skin’s pores. Rosewater contains antibacterial components that aid in healing and preventing scarring. It is also a great tonic for aging skin because it slows free-radical damage. I also use rosewater in making cold cream.

Apple Cider Vinegar: I add a little to the rosewater to boost the antifungal/viral components of the toner. It has many of the same benefits of rosewater, but is too harsh to be applied directly to the skin on the face. It does help lighten and brighten skin, so is helpful in evening a complection. It can be left out of the toner if desired.

Vitamin C: Since we all get sun, vitamin C is essential to help skin resist the damaging effects of ultraviolet radiation. It is more important to eat vitamin C rich foods than to put C on the skin. But a little C can be absorbed into the skin if the PH is low enough. Since the vinegar and rose are low PH, I add a tiny bit of vitamin C crystals to the toner.

This toner is incredibly easy to make. I only use three ingredients:

Apple Cider vinegar, Rosewater, and vitamin C crystals.

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To Make:

3/4 cup rosewater

2 t. apple cider vinegar

1/2 t. vitamin C crystals

Mix it up until the crystals dissolve.

To Use:

Dab a bit on a cotton ball and sponge on a clean face. Follow with a moisturizer.

Warm, Creamy, Garlic, Dressing

A warm dressing on a cold salad is truly an experience worth trying. I have several different warm dressing combinations I enjoy. This is a creamy version I created the other day and have really come to like it. This warm garlic dressing is a no sugar, low carb, high fat dressing, so perfect for those on carb conscious eating plans too. And easy! Ever so easy!

Ingredients:

1/2 block cream cheese

3 triangles laughing cow cheese

1/2 C. heavy cream or half and half

2 teaspoons powdered garlic

salt

Directions:

  1. Mix ingredients together in a saucepan or glass measuring cup and heat until the cheeses and garlic are creamy and smooth.
  2. Add garlic and a dash of salt to taste and pour over an avocado spinach salad or use as a veggie dip.

Amazingly Yummy Stuff!

Cold Cream

I use this cold cream mostly as a facial cleanser, but my mother prefers it as her night cream. Either way, our faces are super soft in the morning as the nutritive oils soak into our earthly pores. I make a batch every three months or so. I make more around the holidays so I can gift it.

How to Make Cold Cream

1) Gather ingredients

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  • Coconut oil:

Why use Coconut Oil? Coconut oil is laden with antioxidants, antimicrobials, and antifungals. It also contains vitamin E. So it is not only nourishing for the skin, but healing and protective from environmental residues.
Note: Coconut oil does have molecules that are too large to be absorbed into the skin easily, so mixing it with other oils and using warm water to wash it off is important.
What I use: I use refined coconut oil for cooking and baking; so it is usually on hand in my home. I purchase Golden Barrel brand in bulk. I pay about $2.50 per 16 oz. jar because I buy it by the case. An Amish grocery or food co-op is a great source to buy bulk foods.

  • Grapeseed oil:

Why use Grapeseed Oil? Grapeseed oil is made of fine molecules that absorb into the skin well. Grapeseed oil also has Omega 6 and vitamin E. So, like coconut oil, it nourishes the skin and helps prevent damage and heal damaged skin.
What I use: I don’t typically cook with grapeseed oil. It is more expensive than other healthy oils. I will use it in a pinch for cooking on occasion. But in general I purchase and use it to make lotions. I buy the Carlini brand from Aldi. It costs about $4 for 25 fl. oz..

  • Lanolin:

Why use Lanolin? Lanolin is a fatty oil produced by sheep. It is harvested from their sheered wool. Lanolin has been used to moisturize and protect human skin for hundreds of years. Lanolin helps skin to stay moist for a long period of time by creating a natural protective barrier between the skin and the environment. A lot of chemotherapy patients find lanolin helpful in treating their burns from radiation. Like many mothers, I have used it while nursing babies for the first couple weeks. It helps in healing and binding moisture in the skin keeping skin soft and young.
Note: Some people have found lanolin is irritating to their skin and are allergic to this product. It is also an oil from sheep, so if someone is desiring vegan beauty, this ingredient will not work. It can be skipped if desired.
What I use: Since some sheep are sprayed with pesticides to keep their wool bug free. Lanolin can be a pesticide riddled product. I buy from sellers on Etsy who claim to have organic or pesticide free lanolin. I know there is no certification to know for certainty, but that is the best I have found to date. I recently bought a 8oz bottle on Etsy for about $14 including shipping. Since I only use 1 teaspoon per recipe, this bottle will last for years. I keep it in the freezer between uses to preserve it.

  • Beeswax:

Why use Beeswax? It holds everything together! Without beeswax, once my oils and water bases are mixed, they would separate when they settle. The beeswax acts like glue and binds oil and water ingredients together so the cream stays creamy. Other waxes will work, but beeswax is cheap and natural, so that is my choice. Beeswax also contains some of the same benefits of honey. It helps heal skin through. It also contains vitamin A and antibacterial properties.
What I use: I bought a 2 pound cone of beeswax at a farmer’s market four years ago. It cost $7 at the time and I still have about a year’s worth left. I do freeze it between uses to preserve it. If a farmer’s market is not convenient, I would probably buy it on Etsy.

  • Rosewater

Why use Rosewater? Rosewater is nothing new for skin care. It has been used since ancient times as a skin freshener and healer. It helps healing and balancing the skin’s pH to reduce acne. It smells amazing too. It contains antioxidants. So like all of the other ingredients in this cold cream, rosewater will help the skin fight inner and outer oxidation from stress, UV, and harmful microbes. So rosewater is an important ingredient to helps skin stay youthful and healthy. Rosewater also helps inflamed skin calm down. So skin that is sensitive or rashed with eczema will benefit from regularly using rosewater. Rosewater helps slow down extrinsic skin aging by preventing the degradation of the skins collagen and elasticity due to the natural tannins, vitamin C and pectins roses contain.
What I use: I generally use Heritage Store rosewater, but recently purchased a food grade rosewater on Amazon from Alive Herbs. It cost $15 for 17 fluid oz. compared to the $6.25 per 8 fl.oz. from Herbal Store from Thrive Market. I am happy with either.

  • Aloe Vera Juice

Why use Aloe Vera? Anyone who has slathered on aloe vera gel after a sunburn, knows that it has soothing, anti inflammatory and healing properties. Aloe is notorious for helping the skin heal, not only from sunburns, but scars, acne, and eczema conditions. Aloe, like lanolin, blocks in moisture and provides protection to the skin from polluting elements. Aloe contains antioxidants and vitamin C and A. I use it on sunbuns, burns, as an occasional face mask on its own, and even drink it.
What I use: I buy the food grade Aloe Vera juice from the cheapest source I can find. A local health food store is a great spot, but it can be purchased on Amazon. I currently have a gallon of Lilly of the Desert in my cupboard. I purchased it from a local health food store for about $20. It will last me a couple years. I recently discovered that Walmart sells 2 quarts of Fruit of the Earth Aloe juice online for less than $8.

  • Evening Primrose

Why I use Primrose: I add primrose to my cold cream to boost it’s anti-aging properties. Like rosewater, primrose fights the breakdown of elasticity and cartilage of the skin. It also contains Omega 6 acids which help nourish aging skin and prevent flaking. It can also be taken as a supplement. I see it as an anti-aging boost in my cold cream. Primerose helps my skin to remain healthy as the years take their toll.
What I use: I usually buy it in supplement form from CVS or Walmart. I just get the Spring Valley or Nature’s Bounty. It runs around $6 for a bottle of 75 capsules. Currently I have a bottle of Jarrow Evening Primrose from Thrive Market. I puncture and squeeze about 3-4 in each batch of cold cream.

Those are the basic ingredients I use in cold cream. Essential oils can be added if desired. Tea Tree oil helps dry out and prevent acne, so it could be added to cream for those with acne troubles. Frankincense oil also has benefits in preventing skin aging, so I might add a few drops of that sometime.

Truly, the possibilities are versatile and fun to tinker. I would be cautious to read pros and cons about every product I use. I like to use old, time-proven ingredients in my products and am cautious about the long term side effects of various ingredients. I also like to use products that are food grade and safe to eat if possible.

2) Measure

3/4 cup grapeseed oil
1/3 cup coconut oil

1 teaspoon lanolin
1 tablespoon grated beeswax: press it tight in the spoon20190627_071922

3-4 capsules primrose oil
2/3 cup rosewater

1/3 cup aloe vera juice

3) Put it Together: step by step

1. Measure grapeseed oil, coconut oil, lanolin, primrose oil, and beeswax and put in glass measuring cup.

2. Melt oils and beeswax together. I use a glass measuring cup in my microwave for a couple minutes. A saucepan on a stovetop at low heat will also work. The oil only needs to be warm enough to melt the beeswax completely.

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3. Give it a stir and set it aside to cool. (This can be done quickly in the fridge or freezer, or slowly on the counter.

4. Once the mixture is cooled sufficiently, it will be thick and foggy.

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5. Measure the rosewater and aloe vera juice together and pour into a blender.

6. Turn the blender on high speed and SLOWLY very SLOWLY add the oil mixture. Mayonnaise is made this same method. If the oil is added too quickly it will not adhere to the water mixture and the batch will be ruined.

7. Empty the entire oil mixture into the blender bit by bit.

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The mixture should look white and fluffy like hand cream.

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That is is!

8. Pour the cold cream into jars and pop in the fridge.

9. Most of the cream should be stored in the fridge because there are no preservatives and the oils will go rancid over time. I usually take about 4-6 ounces out at a time for use. It lasts me a good month or more.

4) How to Use Cold Cream

I use Cold Cream as my evening facial wash. I rub it all over my face, eyes, and neck. Then, I get a washcloth as hot as I can stand. I lay the cloth on my face and let it set there about a minute. Then I wipe my face clean. That is all I do at night. The cold cream removes make-up and moisturizes my skin in one step. It works on my skin all night long. Every morning I wake up, my skin feels AMAZING.

My mother uses cold cream as her nighttime cream. She washes her face with a face-wash and then applies a thin layer of the cream all over her face and neck before bed. Unlike me, she leaves the cold cream on and does not wash it off.

The cream can be applied all over the body as well for extra moisture. It can leave a greasy feel at first because the natural oils do not penetrate pores quickly. Honestly, I find it works best for me if I moisturize BEFORE taking a shower instead of after. The hot water helps my pores expand and soak in the natural nutrients better than on my cold tight pores. It is a flexible cream and can be used multiple ways to meet each person’s taste and needs.

Note:

Depending on the temperature the cream is stored it will be thick or runny. That does not affect it’s effectiveness. I often like a soap dispenser to store mine outside the fridge.

Check out what other home-made product I use on my skin in the article:

Homemade Skincare: Natural, Simple, and Completly Affordable