Homeopathy and the science of WATER :)

Side note needed at the beginning so that the names are used to say what things really are...:

 This word, homeopathy, is not the same thing
as the misunderstood, sometimes thrown around as a general word, naturopathy.

Naturopathy really is a general word. It is like saying natural healing. I don't think there could be a more general term! Basically letting time pass while a body does its thing and heals itself is naturopathy too. :)

https://www.etymonline.com/word/-pathy?ref=etymonline_crossreference

naturopathy (n.)

"a theory of diseases that supposes they may be cured by natural agencies," 1901, a hybrid from combining form of nature + -pathy. A correct formation from all-Greek elements would be *physiopathy. Naturepathy is attested by 1869. Related: Naturopath.

-pathy

word-forming element meaning "feeling, suffering, emotion; disorder, disease," from Latin -pathia, from Greek -patheia "act of suffering, feeling" (from PIE root *kwent(h)- "to suffer").

homeopathy (n.)

1830, from German Homöopathie, coined 1824 by German physician Samuel Friedrich Hahnemann (1755-1843) from Greek homoios "like, similar, of the same kind" (see homeo-) + -patheia "disease," also "feeling, emotion" (see -pathy). Greek homoiopathes meant "having like feelings or affections, sympathetic."

Homeopathy is a specific (very specific) science that, yes, related, is categorized inside of that very general concept.  Forms of homeopathy have been around before, but the modern form of homeopathy is a very specific science.

Here are some videos that help get some foundational science for why and how homeopathy is even physically possible

Also, why it may be in the category of the most complete, thorough form of any method of external introduction. 

I highly suggest time to sit and ponder the sources of healing modes and information in our world with what is promoted and why. 

• Dr. Masaru Emoto and his studies on water. 
  
  
• This scientist, Rasmus, went to prove Dr. Emoto phony and ended up his apprentice.  He has enlarged his work as well as made new discoveries and developed new applications/ treatments from it.
  
  There are newer videos but this older video has some great sections and explanations:
  
  Watch "Rasmus Gaupp-Berghausen on Heart Rate Variability and its Translation into Sound and Color-Light" on YouTube
  
  https://youtu.be/UmQdZYavfmQ

Dr. Weston A. Price: 11 points

In his World-wide research of PreIndustrialized HEALTHY communities, he found that the peoples had common traits despite the variety and differences in their diets and geography.

1. Extraordinarily high FAT SOLUBLE VITAMINS AND FATS complexes -- meat sources usually organs -- Fermented Cod Liver Oil 2/3 to 1/3 Butter oil and/or Fermented Skate Liver Oil 
2. Bone broth and/or RAW dairy -- GRASS-fed and/or wild -- mineral rich and some fats for absorption. 
3. All Seeds (grains, beans) sprouted, fermented, sourdough  (dormant seeds have phytic acid that holds the minerals trapped and undesirable ratios and potential available minerals until the germ ination conditions to release them along with nutrients, enzymes, etc (phytic acid also grabs onto the minerals from your body.))
4. Seafoods and seaweeds, mostly seaweed. Iodine among 92+ trace minerals and chlorophyll. More "seaweed" algea varieties than "landweeds" -- not to be underestimated. (And salt)
5. Raw foods of all groups, typically about 80% raw to 20% cooked. Not just plants. (Raw yolks have nutrient range and enzymes. Raw whites however have anti-enzymes)
6. Fermented of all of the above. Foods are eaten in season and fermented as living/preserved/raw until next seasons, increased nutrients, enzymes, organisms. 
7. Emphasis that all foods, including dairy (butter, milk, cheese, hard cheese,....) are in season.

I believe these might have been in the original eleven:

1. High enzyme rich. Dehydrated also maintains majority of nutrients and enzymes. 
2. Whole food = WHOLE animal, all parts bones, skin, organs, etc 
3. Huge amount of the plant foods (despite current popular belief, Price did not originally find huge ratios of animal products.
4. Calories almost entirely from FATS. Up to around 80% and mostly from animal sources. 

? These were findings of Price were in "the letter" and are in the site below but doesnt seem like the original list....

1. No processed, industrialized,... no stripped, refined sugars, syrups, flours, chemicals.
2. Preconception diet - minimum of 3 months before conception. 

https://www.westonaprice.org/health-topics/abcs-of-nutrition/principles-of-healthy-diets-2/

Biodynamic farming and gardening. Primary source Links at bottom of post.

In researching Biodynamic this week, I think that I understand better the parts that I had been confused about before and see a bit of what else there is.  As of now, biodynamic is not my end goal.   Rather, a holistic, moon and cosmos-concious, organic-minded, living and breathing balance of high energy productivity and balanced wonderment. 😊 

So, the parts of it I could still implement ,when I do, perhaps biodynamically, when intuitively I find it appropriately needed ...which may even look biodynamic... 🤭Biologically farming for me needs a little more intuitiveness than most people consider which is the part of the concepts of biodynamic I had already in me ...and of which I wanted more of tied into what physical applications of course with an understanding and working knowledge of how. 
But technically,  biodynamics is just one man's interpretation of the ancients and likely inspiration of how to bring life about.   I will still be looking for methods, intuitiveness, an end goal of crops of high quality....  Show me the numbers has its value and the inspired men that have learned to do instead of just feel can do much of what Steiner theorized that man could not do.  I appreciate that there are people now that are combining these worlds and adding in more variation.... If I don't lose my roots and holistic intuitive then I think inspiration and the search for truth will have results vibrant and sufficient for this waxing world.

  "The seven birches"
(at the Steiner's Goetheanum,  a center of anthroposophy)

I realize that a fully educated biodynamic method is not a not do -- it is still a do.  but.  I think that where the above combination will take me will be a better end goal than where Steiner had finished off in his search for truth and God.  I want a piece of what they know works, but other inspired men have other pieces, and I can be inspired to know what to do in my garden. Thankfully I have a living teaching God.

Sometimes I will not have the time or means to figure out the right missing piece of life or component of a foliar spray.  Sometimes I won't be able to follow the preparations properly.  I want to draw on the ancient cultures and current cultures methods whenever God teaches those truths to me.  Steiner did not know the one and true God the Father in the same way I do. I appreciate that he could progress in his journey learning and increasing knowledge ...which he then shared! I appreciate that he viewed the world and macrocosmic heaven to be one and connected.  I do feel that much is gained, but there is more than one way to 'save our gardens.'  I am sure Steiner was able to continue on his journey to Truth.

This site has a simple and well explained background of biodynamics and how it came to be.
https://www.sektion-landwirtschaft.org/en/basics/biodynamic-agriculture/

these two sites are the  7 lectures which are "all" the basic tenents of biodynamics.  Read the original works and/or decide if you want to purchase them and continue the journey from here.
Perhaps use some of the principles to improve where other systems lack.

https://wn.rsarchive.org/Lectures/GA327/English/BDA1958/Ag1958_index.html
https://wn.rsarchive.org/Lectures/GA327/English/RSPC1938/Ag1938_index.html

another factor: The language of these lectures are as advanced reading as all his other lectures. It was 100 years ago, he was super smart, it is translated,.... it is not quick and light. Perhaps this is one reason why reading a modern 'take' on it is popular. See my post on foodcompost.blogspot.com for more of my thoughts on biodynamics.

Herbal Nutrient Boosts: (rather than Medicinal but they are the same that do overlap!) Mostly from Dr Christopher Formulas

Medicinal and healing herbs need to be rich in their genetic potential and unique intelligence. 

The quality of the plant starts before it is a seed. In selecting the end product we are buying, the intent of the seller, harvester, forager are important considerations. 

The User also needs to be sure to not boil their nutrients. :| 

LANGUAGE: 

• "Herb" generally refers to "plants" (and not just "herbaceous plants" and, at least here, not the herb that is 'on the market') which is still not actually the correct word to cover ALL of the living organisms that are "herbs" or "herbals." This becomes apparant with ferns, fungi, algea, etc and not just herb vs tree vs bark ....
• In like manner, the word "tea" is also a poor substitute for a better word of which we do not have.  "Extract" may be a better word, but that also refers to other forms of tinctures, fomentations, etc.
  "Tea" in English is actually a specific type/species of plant that is a stimulant the British picked up while Empiring.  It is a plant so it has "good things" which too many people "but!" over, but those "good things" are not unique and are in other plants; and it is not a general-use medicinal plant; AND we have been told specifically to not use it which brings us to the important relevance of why this is right here at the top.  
  (Coffee as well is a plant that we have been warned against.  (Personally, I also add Chocolate to the category of it would be better if no one touched it, but we have not specifically been told not too....))
• Find a word to use in your family so that you can be sure to set the example and understanding for our littles and friends.  We want to speak the language that best represents who we are and what our intentions are.  We need to talk the talk and walk the walk.
  In our family we often use the phrase "leaf juice" to refer to the fact that we are simply making the nutrients, phytochemicals, and whatever else we can of a wonderful Intelligence available to our bodies.  It is also more specific since "leaf" is at least more descriptive for understanding and "juice" since that is a general term for extraction.  (....We also don't drink 'tea' hot, which I believe is another factor for our bodies; even when drinking any soup or broth, which always has "leaf juice" components, we allow it to cool just slightly. If one has to be 'accustomed' to not burn face/tongue/taste buds, then it is obviously too hot.)

SOURCES: This is not a complete list in any way, just a few places that I consider reliable for not having to worry about those above considerations.

• Mountain Rose Herb
• Lifebalm 
• carries the Dr Christopher formulas including in Bulk 
• Usually sources from Starwest Botanicals 
• Azure Standard
• Natural Grocers
• especially handy for Culinary (cooking) herbs
• Desert Sage for in-town quick little amounts
• also Take Your Vitamins on Gilbert Rd.
• If utilizing Amzn Prime speediness, then use LifeBalm or Starwest Botanicals Store fronts (other sellers may not have good turnover (lesser quality/old...)

HERBALS:

Herbal calcium:  Cut herb form used for (never boil) strained tea or any liquid tincture method for extracting constituents. Powder by mouth (dry under the tongue, mud, or capsules) or in recipes. 

1. Oatstraw (Avena sativa):
   Calciums (Calcium compounds 7 categories):
1. Fantastic for helping increase nutrients in grains (note: oats are depleting, perhaps since horses that can digest the green portion of these plants...) the tips are even good for nursing moms milk supply.
2. Horsetail/shavegrass (Equisetum hyemale): actually a fern and unrelated to grass or even grown in fields and so would be safe for those allergic to grasses (and very desirable.)
   Silica (Silicea, S Silicon):
1. Silica necessary in ratio to calcium both in use and needed before full calcium needs can even absorbed. (Emotion Code has an example, too much or too little in each mineral creates gland and organ disfunction in every part of the body. yin yang

Boron is needed for silica which is needed for calciums.  Hollow core/center is a symptom of boron deficiency (except for citrus where it demonstrates as thicker pith). No cellular crystalline structure can properly form without sufficient minerals in sufficient sequence of ratios. (Borax is the mined salt form)

 A note here on Tumeric:

Tumeric assists in boron passing through blood brain barrier. May have benefits elsewhere or factors... 
Tumeric effectiveness increased by 200-500% by a tiny amount of black pepper.
Tumeric, of course, has its plant intelligent specialties including, in general, decrease inflammation, and; specifically, known to help remove trash deposits/stores that don't belong up to and including
growths, clusters, cysts, tumors, tags, moles, anomilies, (dark hair), calcification, (hardened glands).
I rarely use Essential oils.  This one is very convenient for skin areas: brand I have used link.

Cayenne (Capsicum spp.)  a top 5 wonder herb.
For nervous system, circulatory system, and companion herb.  Of course many nutrients including Vitamin C when raw. 

• The heat measured starting abt 30,000 MHU is not damaging but beneficially burning off excess pain chemicals. The results is no unnecessary pain, and good feeling endorphigen neurotransmitters.  I use 30 lightly in cooking, and by the spoonful in my mouth.  Keep about 1/4 cup in a double bag in the glovebox and in backpack emergency kits. (put in a bottle of water and drunk will stop any heart attack nitroglycerin would - and starts it healing)  90 and higher doesn't even taste good as a powder and is best when turned into a liquid that is only used drops at a time. Lifebalm has a wide variety typically available
• Other nervous system benefits as a food including rebuild nerve sheath (nerves are organs and are multipled layered but nerves frazzle = frazzled nerves - like insulation on an electrical wire - literally!!)
• In the Circulatory system it is a food including an equalizer
  - it stops bleeding of wounds (and decreases pain and panic etc within seconds)  (sprinkle in wound and/or in mouth)
  - it raises low blood pressure AND lowers high blood pressure....
• It is a carrier to take other herbs and nutrients to where it is needed in the body quickly. (Ginger is a good companion to take the combos all the way to the end of the capillaries.)

Red raspberry leaf (Rubus idaeus) 

    organic iron, blood, uterus, and nervous system.

Pumpkin Molasses Cookies

No egg works too!

Pumpkin Molasses Cookies

Beat until creamy/fluffy the fats, sugars, ...and then eggs before adding the rest.

2 C Palm Shortening and or Butter
3 1/2 to 4 C Brown Sugar (Rapadura, Sucanat,...)
1/2 to 1 C ish Molasses   (still experimenting with what amounts my fam likes)

4 eggs

4 tsp  Cinnamon (or more)

(Halve the next 4 if you halve the molasses)

2 tsp Ginger (this is the one to play with amounts esp depending on strength of ginger)

2 tsp  cloves

1 tsp allspice ( or nutmeg)

1/2 tsp Mace (optional)

Beat those in and then the
3 C (or just use the whole bigger size can) Pumpkin

then .... I have fun with what my family needs here

teaspoons, Spoonfuls of:

Oatstraw powder and/or Shavegrass/Horsetail powder, Red Raspberry leaf powder, Dandelion root, Marshmallow root, Wheatgrass and green powders,

Small spoons or big pinches of:

Astragalus, Cascara sagrada, Gravel root (which really is sweet/anise like), Formulas of need (nerve formulas etc), Mullein, (lobelia), Parsley, chopped Cedar/Juniper berries,

1 tsp Salt

4 tsp Baking Powder (I think this needs to be less and they will be less fragile and fluffy)

2 tsp Baking Soda

6 C Whole Grain Flour  (My norm is Hard Red and Hard White wheat, rye, and kamut and/or spelt, preferably sprouted)

1/2+ C Shredded Coconut ( still playing with amount and texture, more minerals!) (soaked Chia would help hold it together??)

soaked pumpkin seeds, chopped and mixed in if you did it ahead, I just stick them into the top of the cookies when scooping on to the trays.

Let dough sit in bowl (undisturbed so fluffiness from leavening doesn't get smashed). On counter for a while is ok, but best is in the fridge overnight or for a day or so,  (longer it starts getting sour etc.) This allows some neutralizing the grain "almost sprouting" soaking time, but also lets the moisture go into the flour so that no one can tell its the whole grain instead of that other white fluff!

Allow dough to warm and soften enough that you don't bend spoons ;) and then fill up pans with Small cookie scoops, and we wet hand press them all down some for our preferred shape, they don't spread much.  If you used butter, then for sure the warmer the dough is the more they will spread and be more fragile... eliminate variables by putting dough bowl back in fridge if you have to stop for a while for toddler complications, etc.

350-375* ish,  8 ish minutes

Supplemental yummies:
I use many herbals in our food, and the general rule is less than the spices above so that they stay subtle and just go by feel ...start building up your experience, and supply your family what they need in an easy way... =]
As in any recipe, start with low amounts the first time (just pinches) to let their taste buds not recognize the presence and increase the amounts each time, Their subconscious brain is appreciative and will even help train the conscious brain's desires....  The milder, yummier ones are more like the Cinnamon to Ginger amounts, and the more bitter ones are like the allspice or salt amounts

Higher amounts of similar taste categories is also good boosts nutritionally with corresponding herbs, like with like makes sense!:
The wheat family complements the oatstraw, shavegrass and teaches us how to absorb/digest the nutrients better. They go in so much of my recipes to boost our calcium and such :).
All sweet and or fruity recipes can benefit from Red Raspberry leaf (which is a great not grass/wheat source) ...still experimenting with the cedar and juniper berries.
All deep sugars, or dark fruity ones (and chocolate recipes (very earthy (it is fermented!) beans category)) can take the wheat grass and green leaf powders - even beet root powder for some.
Pumpkin, squashes, sweet potatoes, carrots are similar in category to Dandelion root and other earthy herbs like roots, barks and so complements those well.
Astragalus root is kind of like the cauliflower taste but a bit more rank like broccoli, so it is kind of hard to hide in mild foods, but it grows on their feel good side, immune system craves it, so it works out!
Dandelion is surprisingly sweet and so is Marshmallow with it's easy to hide smooth soothing nature.
the Cascara Sagrada ("sacred bark") is bitter, but it is the bowel mobility herb and is usually appreciated anytime...

What would be more appropriate in pumpkin cookies than sprouted pumpkin seeds!  and by now, assuming your pH and digestive power is up, we've got to be absorbing some nice organic copper/zinc ratio!

Calcium Gluconate from Dailymfg.com is a great neutral, easy on you, calcium to add too.

small amounts of anything can get by in this recipe! Makes for a "Sure, you can have cookies and an apple for breakfast!" nice and easy to say. =D
Other Example: Zucchini bread/muffins already has green skin specks so slowly increase nettle, parsley, etc leaves (crush/chop to smaller sizes as needed)

Molasses: used to augment the mineral sugar deficiencies in the food,
Book: Nourishment Homegrown by Beddoe "The simplest rule for using Blackstrap is: whatever amount of Blackstrap that is used, combine two to three times that amount of a ligher sweetener. For example, if one were going to use 1 tablespoon of Blackstrap, then use an additional 2-3 tablespoons of honey or maple syrup. Combining the lighter sweetener with the Blackstrap in the above ratio, creates a mineral sugar ratio that is ideal for supplementing the mineral sugar nutrition of any recipe. Just be creative with the idea."
Oils: "When foods are mineral-sugar deficient, they are also oil deficient. Foods that are deficient in natural oils contribute to a number of nutritional based problems and chief among them is hormone imbalance. So the best way to correct this oil deficiency is to add some high quality oil into the cook water, when cooking grains or cereals, or adding it to the recipe itself. The best oils are going to be a fruit oil like olive oil and seed oil like flaxseed oil. As a rule of thumb, add an amount of oil equal to 1/4 to 1/3 of the molasses honey combination suggested above."
(I really like to boost with grapeseed oil in baking most things And the Red palm oil especially when using palm shortening and when the color allows,... and in veggie foods,...etc )

Adding Rye increases the Phytase to Phytic acid ratio in the flour.
Wheats are cooler crops, so batter in the fridge seems to work pretty well.
Sprouted flour works great. I soak it over night, short or no root tails is best for predicable pH acting, then dehydrate it outside. Stores great!

Inspired by Cabbage Rolls Recipe

This is so much better than the attempt I had made when following a recipe, and when I looked later, I realized it was very different.. .So here is what we are calling Cabbage roll unrolled.
And SO satisfying on a cold day. 


Remember, This is best as a weekend lunch, Don't eat beef, or other high protein after 5 to be nice to your kidney ( and so you don't wake up to pee at night)

The amounts may seem high, but it barely filled a 9x13 and we need a lot of food if we even hope to have leftovers for some lunch... so at least keep the ratios -- The best part about this dish is how extraordinarily good the huge amounts of veggies turned out to be!  Someone's 2 yr old is mmmming while chewing cold leftover bites right now!


Batch of RICE,

• whole grain of course, so brown, red, black, wild,.. etc,  
• We use brown basmati or Brown short grain for our day to day rice.  a handful of black forbidden rice will make the whole pot turn blackish purplish...
• You are used to this now, right?!?!  ....Don't forget to throw a handful of  wakame or kombu in it!! nutrition like iodine and green and oh so vital and you don't taste it, but it makes things taste better,... its that natural msg type flavoring as well as those 90+ minerals.  
• Visually, it will break up and hide when it is all mixed with the other food.
• ...at Winco, Costco or sprouts is a great brand, http://www.lundberg.com/products/grains/  Their Brown Short grain will even sprout! water, heat, and a day or more...
  

GROUND BEEF

• a little less than a pound, freeze the rest for another meal.
• Winco Country of origin, USA, Canada, Australia, NewZealand, 73% [good] fat Ground Beef
• loving the low prices right now of this apparently great quality beef... these are countries that when listed together imply that it is likely trying for grass fed!!
• you will notice, that it is sweeter and gentler on your organs, more alkalizing, and of course just plain yummier with the higher fat,
• ...don't worry, it won't be fattening since it is the good fat, good ratios, no sugar and not at night.
• I think this meat was a big part in making this dish taste how it did.... so try it at least once with good grass fed fatty beef!

ONION

• We are talking at least 3 onions, people!,  get the meat cooking in a pan while you cut up onions...
• Cut on the equator and then in half again, so that you are cutting across the N/S lines short across your long slices and then dice it...  eh, watch a video, picture worth a 1,000 words.
• this will open the cellular structure to break down better/quicker.  I think it lets them be sweeter! 
• but we always buy the sweet onions now because somebody's was 8 year old could tell the difference and wouldn't eat the others.  A small price to pay for the amount of onion I cook with. yum.
• Start adding it to the pan with the beef, plan on only about half of it even fitting, but it all tastes best if part is cooked with the meat. I takes the "rankness" out of the flesh, and the onion gets a little bit of the browning fried taste..

• Add the rest of the chopped onion to a pot where you can steam it with some water.

ABOUT THE FOOD IN THE PANS 

• Salt, season salt, tony's, or whatever you usually use, to put a little salt on the onions and meat.... it breaks down the onion better and makes all the flavors pop. 
• Keep a lid on it for part of the time since you'll want to make sure it is all cooking through the large amounts of food and this is good kept moist anyway.
• Put some wakame seaweed in here, it will re-hydrate with some of that moisture and blend right in.

MUSHROOM

• depends on how much you like them, but at least half a box... like 4 oz or whatever...
• chop then however and put them in with the meat, they will disappear but add their amazing chemical components. 
• I add dried mushroom powder to almost everything I cook on the stove... besides making meals taste awesome, it is nice to add those nutrients without having to keep up with fresh mushroom's shelf life.   
• https://www.mountainroseherbs.com/products/shiitake-mushroom-powder/profile wouldn't growing them be nice? someday ;)  
• Mushroom powder is a great healing herb, just do a search if curious,... such as for balancing protein cholesterol and such, isn't that a great mix with beef?

PURPLE CABBAGE

• unnecessary, but was looking for color (and I do mean visually, not just for the antioxidants :) )
• ...and anytime you increase the count of veggies, it tastes better. 3 or more veggies always seems to taste best =]
• Chop and add some to the beef /onion frying pan!

CABBAGE

• a whole cabbage! Seasonal goodness and prices!
• Depending on how your family handles seeing vegetable leaves or stems or textures then you decide what shape to do... But don't be surprised if most agree that this dish ends up being surprisingly delectable and ends up being well accepted.   
• I cut my cabbage head in quarters through the stem, and peeled off the outer leaves. when they stop coming off well, then chop the rest up into sizes your family is used to...  
• Put it in that pot you had with the onion and a little water and a bit of salt for steaming
• it is helpful to put the big pieces vs small pieces in the order so that the right timing or so so that the onions and different sizes of cabbage all get to a nice melt in our mouth tenderness about the same time, (if there are a few thicker stem sections that no one eats, it is not a big deal) 
• Keep the lid on most the time and some water handy to make sure that the water doesn't run out, cabbage leaves don't taste the same when they get brown or burnt, eww. there should be nice green and white color only!

PARSLEY, a whole bundle!

• This is surprisingly important, so don't skimp on the amount.  You'll be ok since it is a nice mild herby, sweet taste that is super good for you. besides your 
• I chopped a whole bundle of flat leaf parsley, 
• and generally separated out so that stems earlier, leaves at the end of cook time. gently cooked, with lower heat maintains better nutrition and taste.
   
• Cabbage, seaweed, parsley, beef are nutritionally great combinations and balancing of each other, with onion bringing it all home and getting them assimilated nicely. 
• I suppose our ancestors would have also added juniper berry, but I didn't feel like trying it the first time around and when the meat ratio was so low. 
• But I did add some Oatstraw powder for more nutritional power, but I usually do, so don't agonize over something you aren't used to,... :)
• Speaking of which, near the end of cook time I also added a nice sprinkle of
  OREGANO, ALLSPICE, AND BLACK PEPPER. Just wing it, sorry I don't measure those, but it was light..., taste test it. ;)

Can of simple PETITE DICED TOMATOES

• Optional, with mixed reviews taste wise, but nice for the color and flavoring the brothy liquid in the bowls...   if it wasn't for the juice mixing; then, fresh tomatoes would win out in our house.
• a can of simple petite diced tomatoes, no sugar or spice needed, but some pickling lime/calcium hydroxide is nice to help alkalize the addition. 
• I don't even heat this so it stays sweeter, but add it however it is easiest... it can be mixed in to one of the hot pots or used to help cool down the other two parts fast which you can decide is good or bad in your day's time.

COMBINE

• When the two pans of food are done, then either mix in a bowl 
• or scoop in alternating layers in to a wide pan. the larger pieces of cabbage can be laid kind of like lasagna layers that has to be cut through 
• or lay the leaves in the bowls on top like a lid to keep in the heat :) .... your choices..
• Serve with or on the rice!  It should be done by now, right?!  better go check it =] 
• Brown rice in my pressure cooker still seems to take the same 40 minutes as the old way on the stove top, but without burning it ;) 

Skin care - of course

We are what we eat, and of course, since my skin is an organ it is logical that I would only 'wear' what I would also eat.  Would you eat plastic?, toxic chemicals? well, we don't actually want to, even when our base selves succumb to its abundance, right?

Cleaning skin = soap. bar soap, but the good old fashioned stuff.
Bath wash is not soap, it is a chemical bath.
Real bar soap in it's traditional form is awesome stuff. It has worked for a long time.  Mix with water and people will think it could change the world. it probably has.
Real soap is alkaline and has oils and is soapy....!  This phobia of dirty soap is counter intuitive.  bugs generally, the normal ones, like an acidic environment.  and like all things need a certain amount of water, oxygen and food...., add water and the "soap" breaks the surface of the water, making it "work"... so altogether, soap really is not a place that can support much bug life.  it is ignorance that often creates fear and that is ok, since even if not changed or accepted it is simply fixed. Just rinse the bar off before use if the fear keeps rearing its head!
I have a wonderful aunt that has made some fancy soaps, plain or herb and oils added which I enjoy. There is a lot of variety in soaps! glycerin, coconut, olive etc are common for respectively, a layer to hold in moisture, lathering, moisturizing,..
My favorite off the shelf that we use and often recommend for household, full body, regular everyday use at the sinks and in the showers is the Sprouts brand, green and white types.  No added chemical fragrance, no essential oils for medicinal reasons. Not to harsh and not too weak. And not so soft that (as long as it isnt left in the water) it will last as long as it should.. And they are cheap enough to compare to chemical soaps!  During the sweaty summertime I get my Husband the Trader Joes white tea tree soap. It is stronger (for stripping oils) and might help with killing bacteria that likes to hide in sweaty skin crevices.  I've never tested, but I think it might make a difference. It is nice that it is harder (by nature of the harsher oils) so it holds up to multiple showers per day without dissolving as fast.





Skin isn't the only thing that goes on our skin, When we shampoo our hair and wash our clothes then we cover ourselves all over again. 
I recently switched us to this one and it is great for everyone in the house, must improved on what we did for way too long previously.
https://www.azurestandard.com/shop/product/10128//
And since I've have been asked,... I have a lot of hair and the baking soda no-poo route was too hard to keep going on.
I do not use conditioner for all the same reasons plus a few.  I put a spot of coconut oil on my hands, rub it around and Then on my comb so it is really just the tiniest bit starting at the bottom of my hair.  Usually that is all I need, eating good makes better hair.  However, for better formed curls (my girl has springy hair) and occasionally I use it too I found that a bit more of the coconut oil with the hot water rinse or something like this ( not sure if it is the oils or the aloe, still experimenting)
https://www.azurestandard.com/shop/product/1405//


So this is my list, it is all food even if the ratios are different.
I can't say I don't use other things now and then or haven't used others, (I will list those at the bottom),  but for months at a time, this is what I do. 

day to day = coconut oilHave a jar in the bathroom. quick, easy, soaks in, and "doesn't need to be digested" to be immediately used by your cells.  It is good for immunity and just like all fats, it protects against things that you do not want growing on you.  besides it goes into your body to help feed your insides in good ways.
cuz remember we already know fat doesn't make fat, it gets 'digested', and we already know that simply put, fat hydrates and strengthens our cells. The Fat of the Land was a statement of good attributes.

depending on hormonal cycles, yep, we all have them,... = grapeseed and/or olive oil Your skin will tell you when coconut oil isn't enough.  When I get extra dry, the usual, starts on the hands for me, but also when I start thinking I saw a bit of fine lines, or the coconut oil either doesn't soak in or soaks in so fast that I can't get enough, then I need to eat some serious butter (Kerrygold in a pinch from WinCo, Rumianos from Azure Standard) and load the grapeseed or olive oil on.

That being said simply, TCM has the (7?) Devils (my book is still packed) which includes, heat, cold, wet, dry etc... and sometimes, my personal demons include the heat and dry, so my cheeks get red and the skin on my mouth/nose/ cheeks area gets super chapped. (this is different than my spleen weakness where my lips get chapped). This is all internal and I have to find my internal demon before it goes away.  One possible simple answer is Immucalm, which appropriately is half Astragalus root and half Marshmallow root. 

Detoxing needs = Castor Oil
This is a bit of a new one for me. Castor Oil = lymph glands and breaking up scar tissue or stagnant areas.  Most common would be neck and behind the ears, around your ribs to your armpits and around your pelvis and thighs.  These are common lymphatic back up areas because of over burdened detox areas.  Allergies and modern diets are common enough burdens, throw in the usual chemical baths we give ourselves and people have quite the breakouts.
Castor oil is awesome for warm oil packs.  Their usefulness is way way underrated and should be done way more often.  But I just have not done it enough to have found a quick satisfactory way to suggest doing it with out it feeling like a process.  It is awesome to mix with a fomentation, herbal tea good for the area.  My intent is often Mullein Lobelia in the individual beneficial ratio.
So in the meantime, I use it when my skin is obviously having a hard time from the inside and because it stays on the skin for a long time, when I am dry in the winter time.  It is nice in areas that you are trying to "treat". It carries Essential Oils into the internal scars or stagnant areas.  So just go with the simple ones or search a few since Essential oils are way-over used these days for such a special medicine there is a lot of info out there.  perhaps put some juniper in it on your lower back for kidney, bladder, Or put it on your swollen areas with Tumeric. etc...


Almost forgot, deodorant.  Skip the antiperspirant, You body sweats out toxins. so the more you keep your sweat in, the more it will try to come out until it can't. Your body works or it malfunctions. If you over sweat, then heal your body starting by cleaning up your diet and working from the main organs and glands and out. (meaning, start with your intestines.... then liver, then kidney.  and intestines then lymphs, etc)
Deodorant is for smelly stuff, right?  if you don't have toxins feeding bacteria in your sweat then it won't smell (as bad because also If you are sweating toxins out, then you might smell the toxins... it could be called a micro habitat, attracting micro life).
But by all means, we don't need to smell your toxins covered or mixing with toxic chemicals.  a quick search on the word 'fragrance' can mean even 300 ingredients that may or may not be a safe chemical unless they used the excuse that it is for fragrance.  of course it could just mean yummy smell, but that is the minority, and a reason to go with companies that are formed and run on good intent.  usually too hard to tell. Back to recommendations.
My mother in law makes one I love.  Before she started making her products, I was looking ,... All the other recipes I tried were a flop, no go, or I really dont like the smell of shea butter, but I quit trying recipes because hers rocks.   No I don't know the ingredients. but I know they are safe and with good intent and it works.  If you want, I will even try a taste :)
Envyunlimited.blogspot.com

salmon

https://www.pinterest.com/pin/364017582354364776/

Best Mashed Potatoes

Easier and tastier.

If you have left over sweet potato (or squash, we like acorn and kombachu, or cauliflower) then add that when you mash them.

If not, then dice it up a sweet potato or two and put it in while you cut up the rest of the potatoes.  (It takes longer for them to cook, and I don't bother waiting for the water to boil to put the sweet potato in.)

Leave the skins on!! why in the world people go to the bother of peeling them beats me! besides there is the nutrition there!  (in the South they always left them on!)

I use yukon.  I like them the best of the potatoes that I can "name", they are a "yellow" type. And as far as I know, only the russets were GMO-ed.

Add salt to the boiling water before they cook, that way they taste better - only the raw potato soaks up the salt.

Drain it out when fork pierces easily.

Put in a whole stick or two of butter OR more 
AND a glug of milk OR water. (that's a real measurement) :)

mash it or beat it with a machine. ...with yukon, butter, milk, and the veggies, it doesn't take as much mashing for creamy goodness to develop.

add a bit of crushed parsley or kale etc from your bag you have in the freezer (wink)  to help train your brain chemicals to like the greens!

And now you have a tasty, sweet, savory, creamy, yummyness that makes gravy only optional.

Gravy is fantastic from bone broth!!  (remember don't boil the bone broth)

Awesome Home Made Fruit "Gello"

This is a great once-a-week batch for "already made" breakfasts and desserts for a few days or even a beautiful holiday dish :)

Once you've made this enough to see the ingredient adjustments you can just use any Juice Blox /Blocks recipe online or make your own!  (priceless tidbit: 1 juice blox envelope = 2tsp gelatin)
https://www.knoxgelatine.com/basics.htm


The general outline is 1 bowl + 1 pot:

Fruit Juice KNOX^® BLOX:
 Sprinkle unflavoured gelatine over 1 cup (250 mL) cold liquid; let stand 1 minute.  
Add 3 cups (750 mL) fruit juice, heated to boiling 
and stir until gelatine is completely dissolved, about 5 minutes. 
....adjust to taste, then chill and serve.

 

The general ratio for jiggler gel density:  

[?]

1 bowl of room temperature liquid in which you sprinkle the gelatin powder across to "soften" it gels up and goes clear instead of white. This bowl needs to be big enough for the final set.

1 pot of liquid about boiling temperature - enough that when you will pour into the 1st bowl it will be able to dissolve the gelatin (turns invisible instead of visible or rough) 

In the 1 bowl:

• We start by using the pot to heat the water that will make the leaf juice. 
  (The tea "leaf juice" cannot be boiled which would denature (destroy) the nutrients.)
• Turn the heat off and then add the plants of choice. 
  This is left to sit (steep) for long enough that it is cooled off to room temperature.
  Strain. 
• Pour half of 4-6 cups of "leaf juice" into the bowl  (and put the rest in a glass bottle). 
• Sprinkle the powdered gelatin across the bowl of leaf juice. 

 

In the 1 pot: 

• The packaged juices, (water to partially reconstitute frozen concentrate), and the citrus juice needs to be brought to boil to "kill" the enzymes.
• Turn heat off, cool slightly.
• This hot fluid will then be poured into the bowl. 
• Stir to dissolve and mix completely. 
• Taste test and add as much of the leaf juice from the glass bottle as flavor allows.   

Leaf juice:
amount is added to-taste in final bowl mix with excess left for drinking or another batch.

Bring water to boil, turn heat off.

Add cut herbals before walking away so you don't forget.  Since it is just barely not boiling, I follow this order:
a sprinkle of licorice root, then 2 spoonfuls of each: shavegrass, oatstraw, red raspberry leaf.
other add-ins could include nettle, oak bark, chamomile, passionfruit leaf, red clover,...  

• cut wood, barks, most roots needs a very hot, basically light simmer, for ~20 minutes 
• leaves and powders just hot for 10 minutes
• flowers are most delicate and need either warm water or just time
• (sun tea and just soaking is appropriate for the most delicate product OR for raw properties).

Below is how I used to do it.  
The above method is less error prone.

One approach to 

How to make "LEAF JUICE"
Bring 1 Cup of water to a boil and turn off heat.
Stir maybe a 1/8 cup or more fluffed red raspberry leaves (plus an optional less than 1 Tbl or so of fluffy nettle leaves)
Cover to steep nutrients into the water for 10-15 minutes. Strain out leaves. (Can keep for herbal compress/healing pack.)

COLD WATER, GELATIN AND FRUIT JUICE:
In a bowl or container at least 8 cups in size put:
2 Cup of water (this is usually just whatever drinking water you use)
Shake in 8 tsp to 3 Tbl of 100% beef gelatin (or kosher):  I order my beef gelatin from Azure Standard.To this, add a container of Frozen concentrate Purple 100% Grape Juice (next time could try your favorite 100% fruit combinations like apple and oranges or... link, or throw in some leftover cranberry sauce, yummm, or the whole can of pineapple or .... :)..) (rinse out cans with less than 1/2 Cup water.)

This is the concord grape that we have most available to us

COMBINE:
Pour the cooled "leaf juice" into the big bowl and add the gelatin to "soften".  When white powder has dissolved away, pour in the hot juice and any water.
Stir and taste.
The citrus juice (sour) 'covers' the bitterness of the leaves while the leaves make the flavor depth of all of this so yummy. Whichever sour juice is used needs it enzymes to be "killed" = boiled slightly to keep it from eating the gelatin.  Citrus, kiwi, pineapple, etc all have enzymes that eat 'dead proteins.'
Dump in frozen fruit after it has cooled down. It will speed the set but, again, tropical enzymes or citrus will eat the gelatin if warm.

If you want a molded shape pour into that pan.
Chill.

(To Remove a molded shape, "melt" the layer closest to the pan by running it under hot-ish water (sideways with a plate on it so it doesn't fall in the sink!) for a few moments then put a tray on the bowl and flip.)

(Fruit will float unless you stir it after partially set up to suspend them throughout.)

Water

I decided that a post about water should be in included here.

• Water is one of the basics that we depend on. It is needed for every function in our body for life; It is needed for the delivery of life and the removal of death.
  We need water to mobilize everything in the body and in our over toxic world, it may be the most important thing we intake for long term health.
• It is a basic need that should be considered during problem solving as well. ( I have __________ symptom.  Maybe it is because of ________? SEE link to book/site Water Cure. "You're not sick, you're thirsty" --  And I can vouch for his saying that a symptom of chronic thirst is lack of the sensation of feeling thirst. )
• There is a balance of water that needs to be maintained and balanced with the nutritional needs of the body.  Typically people just plain don't drink enough, but as metabolic needs ebb and flow in your body, you may need to be cautious about when and how much you drink.... Just remember adding more water to a soup thins it out - at some point it is too much, but without enough, then it isn't even soup.  (sugar and salt balances in the body needs to be maintained - sometimes a can of coconut water is in order ....times of day make a difference too.)
  On the simple view for improved decision making:
  drink (wet your mouth), then drink some more ("ehh, that's enough" = crossing the threshhold from chronic habits), then drink some more ("oh! that feels better" = finally getting enough), and then drink more (ok, now I feel topped off and my body is getting used to the new feeling so that I can always drink the sufficient amount), And then the "true not-feeling-like" drinking more.
• The type of water is often brought up.... This kind of filtering or that, etc. Really, as long as it is clean, then it is water. Sanitation is number one - An area where the only water source is downstream from an open 'toilet' is not clean water.  If there were an emergency, then clean water would become a focus.
  However, for a lifetime of drinking the "other" stuff in the water starts being a bit more important than basic survival.  Heavy water is heavy because of an abundance of mineral and other substance dissolved in water.  Remember making crystals it had to be a super saturated solution. Water can hold A LOT.  And not all of that is equal. Nor are we trying to grow crystals especially of only one type in our bodies! (that would be called a stone.  :) ~~~ )
• Depending on how far you have delved into the world and it's energies this subject can be very short or very long.  I don't think this is the place, nor do I have the time to attempt a summary.  Suffice it to say that, at the very least, everything has electric charge (remember the periodic table of elements and electrons?) and this applies to water, what is in it, and the abilities it would have in your body.   And be grateful for the water you are so blessed to have!
• Side note on Fluoride - here's is a link to update what you've heard about fluoride in water - remember if we go to a someone and offer to buy their trash, they will probably sell it to you. (even if you are of the mind that it is needed for your teeth, then remember that it is sold as rat poison because rats don't swoosh and spit... my suggestion is to at least stop eating and swallowing fluoride, minimize it to the one area you feel it would have a less negative effect on the whole body/thyroid, etc and remember that detoxing from fluoride is NOT pretty, but eating seaweed over time will help with a slow detox and an increase in health, energy, beauty, and organ capabilities.)
• A lot of the different nutrition and health 'Dr. Greats' I have read about and learned from in recent  years say that distilled is best.  Minerals are best for our body when integrated in a nutrient dense food.  Water is best when it is NOT super saturated.  It is meant to transport life and death in our bodies remember?  So a water that is, for example 50% saturated already has only 50% capacity to carry things in your body. Distilled water is ~100% open and active, ready to satisfy all your transportation needs at top capacity.  :)  If you are trying to absorb minerals better then make your tea and take your supplements such as min66 with distilled water!
• [some of]  My new habits,.... :)
  I have been drinking a full glass (try for over 2 cups) of distilled water in the morning a few moments after I finish oil pulling.  Then Wait a moment, (my body feels the difference) and then drink a full glass of our regular filtered water.  It is very refreshing and then, And only after having water do I eat anything. 
  Other alternatives: Even if you don't do the cleansing routine of oil pulling, and just the distilled OR even just straight water before eating, then you are giving your body a great boost right at the start of the nights "fast" that you are breaking.   
• Drinking before eating gives your body a chance to rehydrate before having to start the work of digestion.  Trying to transport enzymes, bile, and nutrients from digestion before hydration would be a laborious and sluggish process compared to a free flowing vibrant flow of hydrated liquids.
  The other reason I choose to do this in the morning is because our bodies are in cleaning mode in the morning (Chinese medicine I think it was) is from 6am to noon. (and from what I understand and believe is happening all night. I think a lot of emotion and mental, is "dealt" with during night/sleep.) 
  An evidence to this that I've experienced is the fact that Oil pulling only works if you have allowed any food or water to even touch your lips - If I wash my face and get my lips wet (lips are part of the mouth = food/water contact with your mouth tells the digestive system to get ready, enzymes rush to the mouth etc) before I oil pull then it doesn't even work as well, if at all.  (If I do forget, I try to pull my lips in to keep them dry as soon as I remember and it seems to work ok.)
  Once we start eating then we start digesting.  Eating processed foods in the morning puts even more energy and effort into digestion relative to their level of processing (junk food is not food, there is just junk or food....). The more raw, then the more enzymes and "self digestion" can happen, the less raw (more processed) then the more your body has to put into digesting it.  Same with whole foods vs processed/stripped foods.

Detoxing

I've been reading and learning a lot about Herbs from Dr. Christopher's [site]  - but I also made a nice chart for someone that I thought I'd share here. :) Sorry, I haven't found a way to inbed a chart in this new Blogger programing... so this is just a bulleted list.

Eating good food, changing old habits for new ones, and healing create beneficial cell turn-over and removal of lesser and/or toxic substances.  So, sometimes when we get the chance, or make the time in the evening - a detox bath helps out -  even just soaking the feet is very beneficial.  Anything to take the trash out :)

Bone broth = liquid gold = precious food = vital medicine

I posted about this back in one of my very first posts here (see there in the pink recipe card...), but I thought that a more extended run down would be of benefit. --

It is so frugal and nutritious; so versatile, so simple;
and it's many possible uses so basic to so luxurious,
it should really return to the first thing we learn in the kitchen.
Don't forget to teach it to your children.

Here's the basic method I use
---anything more than this is optional,
such as various herbs, parsley, or vegetables which I add near the end to alter the flavor etc for use in a meal --

• collect bones and all bits and pieces (after removing the meat in the kitchen or from the plates after dinner) put in freezer bag until you are ready
  
  • If you cooked in a method that created a lot of liquid - then keep this "chicken juice" in a bowl in the fridge until later (mmm healing gelatin power)
• put bones and bits in a pot or crock pot, cover with water (filtered of course)
  
  • Ideally, add vinegar (or other acid) to the water and allow the bones to sit for 1/2 hr+ before turning on the heat - this will maximize the amount of minerals you pull out
    (advisory: if you don't follow the vinegar soak with boiling, then the vinegar flavor may never completely dissipate -because of this, I sometimes use balsamic, which tastes better in my opinion, when crock potting)
    
  • if the source of your chicken is suspect or sub-par (or you want to eliminate the vinegar) then
    
    1. start in a pot and bring it to a boil
       
    2. skim off any of the foam that rises to the surface. (Sally Fallon called this impurities - and I have found that high quality chicken produces no foam)
       
    3. leave to simmer if you are to be in the kitchen
       or add enough cool water to not shock/crack your crock and then pour into a crock pot to slow cook
• add bay leaves, whole cloves, large pieces of onion, garlic and/or (flavorless) seaweed - if desired
  
  • if desired, add onion before bringing it to the boil because it often produces much foam on it's own and I have suspected it to be impurities as well (fungus?)
• allow to simmer (not boil) until bones are soft enough to break and/or ~12 hours as convenience allows -
  
• when needed, add water to keep bones covered.
  (and add any other vegetables/herbs,... as desired - cooking too long can add bitterness
  I always keep a bag of kale stems (or other stem vegetables,...) that I can add to the bone broth -very important nutrients for skin health.)
  
• turn heat off and allow to cool enough until you are comfortable pouring it
• pour through a strainer into a container.

Storing and such

• If you would like to add the "chicken juice" from the fridge (that bowl of gel in the fridge from the beginning such as when the chicken was crock potted), then mix together allowing the heat to melt it in- this will make it taste AMAZING (depending on seasoning as well of course) and utilize the nutritious gelatin in more meals as well.
• Whatever combination of broth/juice you have, you will likely have a layer of fat form on the top - this is, of course, good food, but sometimes is more than enough for the amount of broth (especially in some beef bones' results) and would be too heavy/ slick for tastes, so simply leave as is, but if there is ever 'extra' fat when you are done using the bowl/jar from your fridge that week, then just put the 'chunks' of it in a freezer bag for a time when you don't have as much fat to ratio)
  

• if you would like to condense the broth to save space,
1. then boil it down (remove foam if any comes up)
   
2. until desired reduction amount
   
3. allow it to cool - Have a few sips :)
   
4. pour into container, freezer bags, or small containers (that can be removed as individual serving sizes for multiple uses (ice cubes for individual cups of broth or bigger cups for soups....etc))

Cooking with this liquid gold!

• if you would like to make soup or add vegetables then add any that you desire in order that they require to cook plus herbs/spices - add water if needed to reach amount for # of people.
• If you would like to use it in other foods such as when cooking rice, there is no rule - just add as much as you want whenever liquids such as water, milk, stock, or broth is called for --judging results by how the broth itself tastes.
  (I usually avoid rosemary in my broth because of it inability to blend into a variety of meals, etc....). Rice cooked with all broth instead of water is amazingly just on its own. Talk about using meat sparingly ;).... Also, the gelatin content is great in any meal especially those that have little, to no, raw foods in them. (improves digestion through nutrients by ability AND churning of food)
  
• if you would like to make gravy, (this is also the base of a cream soup, as described in previous post)
  
  1. get a whisk out and have your broth very handy to pour or scoop in quickly if needed.
     
  2. melt oil/butter in a pan and add ~ equal weight of a flour (one that will thicken it or later add arrowroot powder)
     
  3. and add pepper, salts, garlic powder, optional herbs/spices, dried mushroom (this is a great flavor, amaze the relatives who eat packaged food!), (these can be added at any point but more flavor throughout/deeper when added at the beginning)
     
  4. adding more oil/butter and moving it around, if needed, until flour is cooked (cooking until browned but not burned makes brown gravy, but just not tasting like flour is what is important) and add broth at any point to prevent flour from burning - add broth, water, and/or milk until desired
  5. Constantly whisk to prevent it from sticking on the bottom of the pan and to prevent lumps as adding liquids
     
  6. if using arrowroot powder, mix a spoonful+ into a small amount of cold liquid then add to the pan, whisking it in, this will thicken it, but if cooked for too long it will lose it's ability and will have to be added again - always add as much as you need - such as if you didn't use enough flour in the beginning for desired results
  7. mmm gravy

AMAZING OPPORTUNITY - APPLE & PEAR TREES

The company we ordered our apple trees from last year is sold out

HOWEVER,

this company is doing a
very exciting,
amazing preservation
of HUNDREDS
OF ANTIQUE & HEIRLOOM VARIETIES
by offering the same method of apple trees at the same amazing price:

Please read below - the text is copy and pasted from their website:
http://www.wagonwheelorchard.blogspot.com/

Benchgrafts still available for 2012 – Please order soon, our rootstock is getting reserved. We will be grafting in late February through late April. When the rootstock runs out we will stop taking orders. We have a 10 tree minimum and no maximum. Please give us plenty of alternate choices in your orders as scion stock is starting to dwindle.

Below is the complete 2012 benchgraft list. It does contain an entire inventory of several orchards – please note we will not graft apples or pears still under patent.

This is the most extensive list ever offered for custom grafting antique apples. Check our previous post for the pear list. Most likely you will never see such an offering again.

Please check your local rules regarding shipping in apples and pears.

Many of the varieties listed below will only be available for 2012 - please consider ordering additional trees to preserve these endangered apples and pears. One of our heroes, Nick Botner is retiring and his collection needs to be preserved (he currently has his massive orchard and home for sale) - the only way to ensure that is to get these fruit trees backed up in as many locations as possible. The list below is an inventory and benchgraft list only - we cannot supply scionwood from this list at our normal prices. We will pay on average $5.50 a stick from this list and then buy scionwood to graft to at a $2.00 average - then we will absorb shipping/handling/insurance costs to deliver them to you at $10/tree with a 10 tree minimum. We are primarily concerned with preservation of this collection - if you would like to swap or purchase scionwood please email us at wagonwheelmail@aol.com or call us at 913-893-6050.


Mail a check with a summary of your order to Wagon Wheel Orchard 15380 Edgerton Rd Gardner KS 66030. First requested/first fulfilled - please do not wait until last minute! We will be shipping in late March to early April or as weather permits.

Questions? - email wagonwheelmail@aol.com

GO TO THE WEBSITE FOR THEIR LIST OF hundreds! of APPLE (AND PEAR) TREES AVAILABLE

Great Intro videos and links for light reading

http://www.thehealthyhomeeconomist.com/video-introduction-to-traditional-eating/

more videos: http://www.westonaprice.org/beginner-videos

http://whatscookingamerica.net/Vegetables/CollardGreens.htm
http://agriculturesociety.com/politics-and-food/my-liver-and-gallbladder-miracle-cleanse-experience/
http://agriculturesociety.com/healthy-living/commercial-baby-formula-kills-infant-isnt-your-child-worth-more-than-this/
http://www.realmilk.com/formularecipes.html#chart
http://www.thehealthyhomeeconomist.com/ireland-moves-to-ban-all-raw-milk-sales/

Salsa Burgers

These are a scrumptious twist on hamburgers and lots of veggies without losing any of the enjoyment of a burger.
Bun or no bun, we had both, It is a delicious stack of veggies and beef.

• To Raw hamburger (I guess about ~1lb for entire family) in a bowl ADD:
  

• chopped veggies - the smaller it is chopped (such as in a processor), the better it hides AND helps the patty stay to together. I vary a lot on how much vegetable I have and I prefer chunky because the flavors stand out better :)
  
  • ~1/2+ C = ~half an onion (purple onion is my fav for this)
  • ~1/4+ C of zucchini
  • ~1/4+ C of cabbage (I like purple for this, but haven't tried the green/white)
  • ~1/4+ C of Pepper (a little spicy is yummiest, but what ever you like in salsa)
  • garlic
  • greens (frozen crushed ones would be easy)
  • (if you keep soaked chia around and ready to go!-- add a few scoops -- let me know - I haven't tested this!)
    

• Salt, spice, peppers:
  
  • salt
  • black pepper
  • garlic powder
    
  • Chili pepper blend (my blend has chili peppers, cumin, garlic, cloves, allspice)
    
  • turmeric
  • seaweed powder/flakes
    

• Mix all of the meat, veggies, seasonings up with your hands until thoroughly integrated. If needed, add 1-2 eggs. They will help hold the burgers together more as they heat up. If you meat is less than 75% fat, add some coconut oil to moisten and juice up the burgers.
• Shape the meat into patty shapes (you can size them to fit the person - they will shrink as they cook) .....and put on a hot, oiled pan.
  

• Fry one side in the pan (med to high heat - add palm/coconut oil as needed to help the pan and burgers get along without anything burning) (season the top with more of the same as before - if desired.)
• Turn over when pink is turning to brown up the sides and wrapping around the top a bit. Cook until desired - turning heat up to darken the outside if needed.

• In food processor or with a sharp knife,
  
  • chop an entire bunch+ of cilantro (stems included)
    
  • optional: 'sweet' pepper and and any other veggie you think matches and could be friends such as the cabbage or some green onions. ;)
• If needed for processor blades/texture,
  
  • add either a bit of oil, salsa, or sour cream.

• On plates,
  
  • spread burgers with salsa and sour cream and a huge pile of the chopped cilantro - tomatoes and/or avocado, - anything compatible - even chopped mango or shrimp that you happen to have laying around would be yummy. ;)
    
• Serve with a "salad" of any leftover vegetables - possibly tossed with beans or as a 'seven layer' style.
• Fermented salsa (benefits: made yourself, raw, enzymes, flora/probiotic, Vit K2, increased vitamins,... )
  

A note on cilantro:

Have a casual taste testing of cilantro with all family members: some individuals think it tastes like soap! As I recall, this is likely because they are missing an enzyme to taste it properly. However I believe that that may be something those same people would benefit from force feeding it to themselves? Why? because fresh cilantro has an amazing and very unusual ability to remove heavy metals even from the Nervous system of the body (as of when book was published,.. there isn't even a drug discovered yet that can do this). I am of the belief that occasionally, the very plant that will help us the most is difficult for some of the same reasons. See what I'm saying? they might need to eat it until it doesn't taste like soap anymore!? So 1Tbl+ whenever you can for successful results.

(I admit I have not actually tested the cilantro in my personal processor, but I think it is a better alternative than trying to chew long stringy stems that don't bite well off a bite, as I was short on time today and just piled them on top.)

Cauliflower delight

This can be a finished dish in the still firm, cooked until soft, or even mashed to fit your family's current vegetable allowances :)

Saute onions and a bit of salt until soft in butter or coconut oil. Add thoroughly chopped and smashed garlic.

Add Cauliflower and enough water to cook until desired texture.
Stir to mix and add more butter or coconut oil to allow onion/salt/garlic "seasoning" mixture to be all over the cauliflower.

Don't let it run out of water before it is done, But add a little if needed to keep it from browning on the bottom.
Add cheese if desired. Grass fed (white) cheddar is my favorite because it is a mild blending sharp cheese - if that makes sense at all.

Optional: add cooked bacon, sausage, ham or the like and it can be a great brunch. Also, can add other vegetables or greens from other colors of your vegetable rainbow :)

Gluten - free can get a little tricky. This should help.

This is a chart from this article found online here...
(I would add Chia alongside the flax) -- notice that the number in the notes correlates with the number above it.

Using cut and paste, all of the following is quoted:

There are many gluten free breads available now, or you can make your own using whole foods with this helpful guide from Deb Gully, a chapter leader in New Zealand.

Gluten holds moisture and binds food, so when you remove this, things start to unravel. This is why it is so important to include a binder when using gluten-free flours so the end result will be successful. It seems to be best to use two or more gluten-free flours together when substituting them for wheat flour. A mixture of gluten-free flours gives a better texture and flavor than just one on its own. When baking it is good to have two grainy or crumbly flours and a binding one. But there are some recipes that will work well with only one flour.

Choose 2 of the crumbly or grainy flours: Amaranth Coconut Corn Rice Millet Notes: 1. Good flavour for cakes, biscuits and pancakes. Always needs a binding flour with it. Needs to be soaked overnight in something acidic, like yoghurt, or lemon juice and water. 2. This is a fairly new flour. You can make your own with dessicated coconut processed in a food processor 3. Cornmeal needs to be soaked in lime water, rather than acids. Corn starch or flour can be blended with cornmeal to make corn breads or muffins. Corn is a common allergen. 4. Some people find brown rice hard to digest. White rice is often used as it's easier to digest and rarely allergenic. It is pure starch and not high in nutrients. Either brown or white is good for thickening gravies, sauces and cream pies. 5. Tends to make breads dry and coarse so don't use more than 1/5 of the flour mixture. NOT RECOMMENDED Quinoa: Quinoa needs thorough rinsing, and at least 8 hours soaking before being cooked.

Add a binding flour: Buckwheat Arrowroot Tapioca flour Potato starch Potato flour Pea or pulse flours Notes: 1. Buckwheat groats can be sprouted, dried and then ground into flour that doesn't need further soaking. But if you use ready bought flour, it will need to be soaked in something acid. Use in small amounts as it has a strong flavor and is sometimes difficult to digest. 2. Easy to digest, and the most nutritious of the white flours as it is not refined. A superior thickener. 3. Imparts the "chew factor," excellent used in small quantities. Also good for coating anything that's going to be fried. Again a refined starch and not high in nutrients. 4. Excellent for baking when used with other flours. It is a good thickening agent for cream soups. A refined starch and not high in nutrients. 5. Potato flour is different from potato starch. 6. Use in small quantities only, as they are better soaked. NOT RECOMMENDED Soy: Many gluten-free recipes use soy, but soy contains high levels of anti-nutrients and is difficult to digest.

And/or use 1-2 of these binders: Egg Guar gum Xantham gum Flaxseed "gel" Sago Notes: 3. Some people react to guar gum, so xantham is better. If still no go, try without it, it will just be a little heavier. 5. Good egg replacer in baking: Simmer 1/4 cup flax seeds in 3/4 cup water for 5-7 mins, till thick. Strain the seeds out in a cheesecloth lined strainer --you'll need to squeeze it. Use 4 tablespoons for 1 egg. For extra lightness, whip the "gel" and fold through at the end of mixing.

Add 1-2 of these for flavor & texture & lower carbs (optional): Ground sesame seeds Ground flaxseed Ground crispy nuts Ground almonds Notes: 1. Makes a nice pizza base, with some flaxseed and beaten eggs. 2. Small amounts are nice in gluten-free bread 4. Many gluten-free recipes use ground almonds, but they are not soaked so the enzyme-inhibitors aren't neutralized. Crispy nuts ground yourself are better. Macadamias and almonds are good for a neutral flavor.

This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Summer 2006.

Not enough eggs?

Some gluten free recipes have, for example, a little coconut flour and 6 eggs.
Very Yummy and nutritious (have you found a good source of eggs?), but for the holidays when eggs start running a little short, it is good to know why and what different ingredients are used in a recipe.

This site -link- has a great bit of info and explanation.

Useful Information To Know About Substituting Eggs:

Eggs have three main functions in cooking and baking; they add moistness, they bind ingredients together, or they leaven. How do you know what the egg is in your recipe? If the egg is the main liquid ingredient, it adds moistness. If the recipe has one egg but a fair amount of baking powder or soda, (or if there are no other components in the recipe that would be able to hold the other ingredients together, like bread crumbs, nuts, flour) the egg is the binder. If there are no other rising agents, the egg is the leavening.

Note:

To maintain the integrity of your recipe, you shouldn't try to replace more than two eggs.

If A Recipe Uses Eggs For It's Liquid Properties Alone:
Two tablespoons per egg of any liquid, like juice, milk or soy milk, will do just fine. To add moisture and flavor to baked goods requiring eggs, substitute ½ (half) mashed banana or 1/4 (one-fourth) cup of applesauce or pureed fruit for each egg. Keep in mind that because these add moisture to a recipe, you might have to bake for a bit longer than the recipe calls for.

To Achieve The Binding Properties Of Eggs:
Use one mashed banana per two eggs in baked sweets.
Try blending two ounces of silken or soft tofu per egg with the liquid in the recipe.
One tablespoon of arrowroot or one tablespoon soy flour and two tablespoons water mixed together also work when added to the ingredients.
Try a mixture of 2 tablespoons flour, two tablespoons water, ½ (half) tablespoon oil and ½ (half) teaspoon baking powder.

To Achieve The Leavening Effects That Eggs Provide:
Add an extra half teaspoon of baking powder per egg. Or, you can substitute an acidic liquid (buttermilk or thinned and beaten yogurt) for the liquid required in the recipe. To avoid a bitter final product, limit the amount of baking powder of baking soda to one teaspoon per cup of flour.
Consider the way you want to make your batter. Add air to lighten by creaming together the sweetener and the fat before adding dry ingredients. Whipping the liquid ingredients together in a food processor for 30-45 seconds works, as well.
Other Tips For Light, Eggless Baking:
Successful eggless baking will be more successful if you don't take for granted the type of flour you use. For example, whole wheat flour contains gluten, which can make a chewy end product.
Try replacing some of the whole wheat flour with whole wheat pastry flour or any other flour that doesn't contain gluten, like brown rice flour, buckwheat flour, soy flour, corn flour, millet flour, amaranth flour, or quinoa flour. Keep in mind, however, that gluten helps baked goods rise, and substituting with a low-gluten flour may not always work.

For egg-based recipes such as quiches and custards, however, the substitutes should be used for only half of the eggs. And the fat that's added prevents them from working in recipes calling for beaten whites, such as meringues and souffles.

Good, Better, Best?: Targeting the BEST (links still to be added)

In my efforts to balance "good, better, best" with a budget, availability (which is actually usually based on effort one is willing to exert = pray for strength to do your part in improving health) and practical time use, I am constantly having to make choices.

I believe that all of the foods we use here are great foods! And the possible edible nourishing creations are endless. YUM! :)

However, I have drafted a list; based on my own opinion, drawn from what I have learned of certain whole foods and their applications in our bodies as well as their value and potency in what we have available to us.

If we implement these SUPER foods in our daily meals,
regardless as to any other changes we make,
then we will have a higher quality and amount of benefit
to balance the percentage that is less ideal...
Am I making sense?

Below is my list of SUPER Whole Foods.
Using this, I have created a label called "SUPER Foods". The recipes with this label are more super than not because they contain a higher ratio of these particular foods than of foods that are not the.... superest... in that recipe! :)

THE "SUPER FOODS" LIST!:

(links are to where the cheapest source I know of--- A local farmer or coop/store may have a better price in your area - such as all grass-fed beef cuts/bones.)

• Fermented cod liver or skate liver oil
• Raw butter oil
• "Blend" (those two combined)
• Butter 1,2, OR (if you are off dairy) clarified butter or ghee
  
• Coconut oil (I use flavor/scentless expeller pressed) and/or Palm Shortening
• Broth made from Bones (or grass fed raw milk in season)
  
• Organs -- grass fed
• Grass-fed, in the pasture, animal fats (and gelatin) with any meats
  
• Eggs from soy-free, GMO-free, free ranging, omnivorous healthy birds
  
• Sauerkraut - naturally fermented (and other naturally fermented foods)
  
• Seaweed such as Kelp, (selected because they add no noticed taste by the most discerning seafood haters.) and wild seafood in general. oh, The bounty of the sea!
  
• Bok Choy, Kale, Collards, Dandelion Greens (any easily found greens!, but these are Calcium superstars and low in Oxalic Acid see chart in book)
• Chia (Soaked with lots of water)
• Amaranth, Buckwheat (better if sprouted or soaked)
• Sprouted and/or soaked whole grains and legumes (so many beans!), whichever ones work for you.
• A variety of every color of fruit, vegetable, herb,... of every plant you can grow in your garden or entice yourself to eat. Eat your rainbow. Try Heirloom, or even older! Our modern world has shared its variety and bounty as it has grown so small.
  
• Onions and garlic have to be included as their own. I think every continent's people have utilized them to make their food edible since the beginning, and when I try to count up their wonderful properties, then they are simply one of my favorite foods.
  

All plant foods are, of course, more beneficial if grown free of chemical 'additives' such as pesticides, herbicides, fungicides, fertilizers, etc. This is made possible, in large part, if they are grown in a soil/compost rich in nutrients and biodynamic benefits. (See Dirt, the Movie for an introduction to soil and entertaining portrayals; Botany of Desire:plant selection. both are on Netflix)
When plants are fed richly in an environment that does not kill either the amazing microorganisms or the visible little critters around and especially in the soil, then these plants are fed by intricate and galactic alterations that are overwhelmingly abundant and largely still unexplored. This kind of husbandry makes for a strong, complex plant internally that gives it a strong resistant to previously destructive pests and plagues AND give us the amazing taste and nutritiously beneficial experience that we all wish for. (think of GGr'pa's home grown tomatoes or the best strawberry or apple you ever had, lettuce that actually tasted GOOD, potent herbs, and good quality essential oils) One term for this is High Brix.

Healthy animal products should be consumed by us only when they are eating 100% growing pasture or wild forage (wild seafood,...).

For the SUPER, SUPER example; A healthy cow eats grass, but during the winter may have to eat cut/stored hays. So the ideal products are those obtained once the cow has once again returned to eating grass for more than a week. These meats and organs are significant in their CLA, K2 and other notable Fat oriented nutrients as well as beautiful characteristics demonstrating other nutrients such as a delicious bright yellow butter (with a lower melting point) or splendidly flavored meat flesh. Naturally, the organs would be more desirable as well.
Spring butter has been considered sacred by the nearly by-gone Mountain Swiss people for centuries because of it's being so exceeding and particularly beneficial.