Ginger Ice Cubes & Good Girl Moonshine Hack

Dear summer,

Visiting the Domestic Endeavors farm is always an exploration in creativity and analysis. Miz Carmen is one of the most creative and innovative minds I know and it is pure pleasure to visit her, any time of year. At our last canning soiree, it was a pleasantly baking 90ish degrees (anything is pleasant after the saturating humidity and soul-sucking heat of 110 in Virginia Beach, right?), and she kept us all hydrated with a variety of homemade drinks, including her custom tweak of a Trim Healthy Mama favorite, the Good Girl Moonshine.

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One of the greatest features in this icy drink is the ginger ice cubes, which can be used in any of a hundred thousand of your own beverages – adding zip and raw goodness to lemonade, apple cider tonics, Ningxia Red, sparkling water or whatever else your dehydrated body yearns for.

Ginger Ice Cubes

Printable Recipe
How potent should they be? That’s up to you. Miz Carmen states that she uses five ounces of peeled root per Vitamix-load of water. Stronger ice cube flavor means saving more room in your freezer, because you can use just one, instead of two – so mess with the numbers and find your happy place! (Comment below if you have a dream measurement
!)

Organic ginger root, peeled with a spoon
Filtered or clean water
Nut milk bag (I like this one) or linen cloth
Ice cube trays
Vitamix or blender

Throw ginger in a Vitamix or blender and fill to manufacturer’s recommended volume (so, do not OVER fill) with filtered water. Blend and increase speed to HIGH for about a minute, to hyper-rupture the cells of the ginger for maximum flavor and nutrient release.

Strain through a linen cloth or mesh nut-milk bag, squeezing the root to get all that goodness.

Pour liquid into ice cube trays and freeze until solid; store in the freezer, obviously. Use in the following recipe.

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Peeling ginger with a spoon is a handy trick I learned in the restaurant kitchens of Virginia Beach!

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How much water you use – it is entirely up to you.

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Blend on HIGH. The Vitamix has the capability to hyper-rupture plant cells, like the advanced cold-press systems used for making juice today. Read more about ways to use the Vitamix on my popular blog post, 70 Awesome Things to do With Your Vitamix!

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And enjoy!!!!!!!!!!!

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Domestic Endeavors Makes Good Girl Moonshine

Printable Recipe
The original recipe comes from the Trim Healthy Mama cookbook – you can read more about their food philosophy in the Trim Healthy Mama Plan.  They call this an all-day sipper – a metabolism booster that doesn’t spike insulin or provide significant fuel that could throw your fuel/burn plan. 

1/2 Tablespoon THM Gentle Sweet or Super Sweet (depending on your sweet tooth)
1/8 cup (2 Tablespoons) to 1/4 cup raw apple cider vinegar or make your own
2 teaspoons caramel extract (Miz Carmen used this one, so I got some on Amazon)
1 – 2 ginger ice cubes (see recipe above)
Handful of regular ice cubes
12 ounces filtered water or sparkling water (or one can of La Croix)

Load a quart jar with ice cubes and the ginger cubes. Add other ingredients and stir briskly to combine. Sip all day!

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Salute to staying cool and hydrated even on the hottest days!!! You are my sunshine!!!!!!

 

Stop Calling People Food Snobs (I’m Sick of It)

Guys really,

It’s time. I think we’ve all had enough of it.

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What is a food snob? A food snob is a colloquial term for someone who deviates from eating whatever is perceived, by the accuser, as being “normal” food and eats something perceived, by the accuser, as being “different.” For purposes of distinction, we should make note of the fact that a food snob does not necessarily compel anyone else to participate in their particular program – the food they eat may well affect only themselves.

A food snob could be a vegan, a vegetarian, a Paleo advocate, or someone on Whole30. It could be someone who shops at Whole Foods or in the produce section at Walmart or goes to the farmer’s market. It could be someone who doesn’t eat kale salad because they don’t like how it tastes. It could be someone who declines a certain brand or variety of food in favor of another, or – and this seems to be the culmination of cultural blasphemy – brings their own food to an event in order to maintain a certain variety or level of nutritional intake. The term food snob can also apply to persons with allergies, sensitivities, auto-immune diseases, genetic markers and random personal likes or dislikes of foods that are out of their control.

Most often, food snob is the term used for anybody who deviates from the modern, standard American diet, especially someone who chooses to forego many processed foods.

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Shame on you for eating something else … Calling someone a food snob is to participate in a rampant shame culture that, among other things, determines that anyone who does anything different than the individual(s) defining the norm is bad and must be forced, through humiliation, exclusion, belittling and rejection, both subtle and blatant, both public and private, to conform to a perceived norm.

I can see you. The astonishing thing about a shame culture, however, is that it opens a page into the private heart of the accuser, to those who know how to read it. In her book Daring Greatly, social researcher Brene Brown tells us, “What’s ironic … is that research tells us that we judge people in areas where we’re vulnerable to shame … If I feel good about my body, I don’t go around making fun of other people’s weight or appearance. We’re hard on each other because we’re using each other as a launching pad out of our own perceived shaming deficiency. It’s hurtful and ineffective…” (1) The more someone belittles another for their food choices, odds are the more guilty and ashamed that person feels about their own food decisions. A person who feels confident, comfortable and secure in their choices has no need to make another feel small for their choices.

Don’t feel self-righteous just yet. This is a knife that can cut both ways – someone who is adhering to a specific food plan can pick relentlessly at those around her or him, becoming an annoying and aggravating source of unwanted information. So to the person accused of being a food snob – don’t be a snob. Snobs are annoying. There is a way to be snobbish and rude and annoying about your food choices, and there is a way to be loving, and kind, and open-hearted and generous about your food choices. You have a story of healing to tell, and that’s why you’re here, making the choices you do! Share your story with authenticity. Don’t play the martyr, or the saint, or the food snob.

What do we do when someone calls us a food snob? Ouch. It is far more appropriate to show love and listen. The person accusing you the loudest of being a food snob is very likely the person hurting the most. Listen to their hurt, and employ shame-resilience strategies for yourself in the face of their criticism:

Acknowledge to yourself the wound of their insult, and respect the hurt it can bring and know that you are not alone in your pain. Feel gratitude that you are able the make the choices you do despite harsh comments opposing you. Stay engaged in the culture that gives you support.

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Then move on from the experience and understand that no matter what you do, somebody out there will disapprove, because somebody out there is uncomfortable with their own choices! Unless they are going to be living in your body, they don’t get a vote. Provide the wonder and awe that inspires you to eat the way you do, and let the shamers continue on their path.

Thanks for listening. I love you guys.

Read more:

1 Daring Greatly: How the Courage to Be Vulnerable Transforms the Way We Live, Love, Parent, and Lead. Brene Brown. Page 99. Penguin Random House, New York. 2012

Rustic Bone Broth, Bouillon and Powdered Broth

Novemberites and lovers of fall and food,

Bone broth has to be one of the cheapest, most nutrient-dense sources of food out there. One of the oldest and most revered foods, it has long been the way matriarchs prepared nourishing food with meager expenditure. Cooked until the bone is crumbling and breaking, bone broth is rich in gelatin, collagen, protein, glycine and minerals. It creates foundational building blocks for our gut health, skin, hair, bones, teeth, and it can be a wonderfully soothing source of nutrition for the ill, or for anyone suffering from morning sickness.

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Not only can you make it cheaply, but you can easily store bone broth by cooking it down and making bouillon cubes, or dehydrating and powdering it.

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Bone broth can be expensive to buy, but preparing it from scratch costs almost nothing – even when you use the finest, grass-fed, organic bones and vegetables.

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I use leftover bones from our meals (even the drumstick you picked clean at dinner – that makes great bone broth. Squeamish about cooties? Remember, it’ll be cooking for over 24 hours – even if there WERE any cooties on that bone, they’ll be gone by the time you strain your broth!).  Wilful waste makes woeful want! Waste not, want not.  I use fish-heads and bones from local fishermen, and carcasses from cutting up whole chicken or turkey for dinner. The bones from ham, beef and any other meat we eat go straight into a pot, along with any vegetable scraps from preparing dinner.

I'm not above prominent product placement. Gary made this mahogany salt cellar; click the picture to see more.

I’m not above a little prominent product placement!  Gary made this mahogany salt cellar; click the picture to see more.

Print recipe for bone broth, bouillon and powdered broth

Rustic Bone Broth

2 pounds bones – leftover roasted poultry bones or piece bones, ham bone or pork chop bones, oxtail bones, fish heads or spines, or boiled and rinsed pig’s feet
Butt from 1 – 2 bunches of celery
Butts and/or skins from 4 – 10 carrots
Butts, skins and any pieces from 1 – 3 onions
Potato skins
Any other vegetable scraps, skins, tops, butts
2 – 4 tablespoons fat (coconut oil, olive oil, avocado oil, bacon drippings, duck fat), optional
2 – 4 tablespoons raw apple cider vinegar (optional), to help draw minerals from the bones
Sprigs thyme, sage and a few bay leaves, salt and pepper
Filtered water

Prep the bones  |  If bones are not already cooked, heat oil in a large skillet. Add bones and herbs and sear them for a few moments on the stove. Note: Cover and let sit for 45 minute if you are using beef bones; or let them roast, uncovered, at 375F for 45 minutes.  Beef bones should always be roasted for 45 minutes or more prior to use.  Fish bones can skip this step entirely – do not pre-roast or sear them (if they are pre-cooked, that is fine).

Stovetop |  Place all scraps, seared or roasted bones, herbs, any leftover oil and cider vinegar (if using) in a large stockpot.  Add water to cover, or up to 2 gallons.  Cover with a lid and bring up to a strong simmer. Turn down heat and let simmer for 24 – 48 hours.

Crockpot  |  Place all scraps, seared or roasted bones, herbs, any leftover oil and cider vinegar (if using) in a large crockpot. Add water to cover. Top with lid and bring to LOW temp; cook for 24 – 48 hours.

Continuous broth  |  Follow directions for crockpot. Every 24 hours for 5 -7 days, remove 1 – 2 quarts of bone broth and replace with fresh water. Use a large spoon to continuously break and distress the bones each time you remove broth.

Usage  |  Bone broth should be consumed daily; use it to cook rice, quinoa, millet or other grains. Drink a mug of it, well-seasoned, as a nourishing and comforting beverage. Bring a thermos to work or school. Use to cook pieces of meat and vegetables for delicious and nutritious soups!

Print recipe for bone broth, bouillon and powdered broth

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We should visit more soon; have you checked my events page to see if I’ll be in your area? Maybe we can chat over a glass of kombucha, or a mug of steaming bone broth!

Until then,

Andrea

But I can never give up rice! You can’t make me!

I’m not a doctor. I’m not anything.
I just love preparing good food, and studying food science.
And eating.

Dear rice lover,

Calm down there. Nobody is going to make you give up anything you don’t want to.

After giving up all grains for sixty days (doing Whole30 twice, back to back), I’ve found that rice is one of the culprits that gives me heartburn and discomfort. I’m not too tempted to eat it.

But what if you’re okay with rice? What if it’s an integral part of your life? How to make it more nutritionally acceptable for a Real Food lifestyle? How to avoid the glucose spike that follows from eating a food that is, effectively, pure sugar?

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Health advocate Ashley Grosch, leader of national health education group The Oil Tribe, suggests adding a tablespoon of coconut oil to every one cup of rice you cook. This converts digestible starches into indigestible (resistant) starches, so the rice doesn’t metabolize as glucose (unused glucose is what builds fat in our bodies!). Resistant starches are also prebiotic and complimentary to probiotic foods, as they feed the beneficial bacteria that inhabit healthy guts. Pair a bowl of prebiotic rice with some probiotic kimchi, and suddenly you realize why traditional meal plans have made sense for generations of humanity.

Keep your blood glucose from spiking after a starchy meal – rice, white potato – simply by adding fat – coconut oil, ghee, butter – to the starch!  Who wants to eat a potato without butter, anyway? Not me.

Add even more nutrients to your rice (or quinoa, or millet, or whatever else you’re cooking) by cooking it in nutrient dense bone broth, or vegetable broth if you don’t eat meat.

Read more sciencey facts here at Perfect Health Diet, and do some of your own research! Or just take my word for it, and use the following recipe when you prepare rice (which, for the record, shouldn’t be at EVERY meal. I mean, our pancreas can only take so much).

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Print Rice Preparation instructions

Real Food Rice Preparation

This is a recipe for white jasmine rice. For brown rice, increase liquid to 2 cups, and cooking time to 30 – 40 minutes at a low temperature. For maximum benefit, serve this prebiotic, resistant starch with a probiotic food such as kimchi or kraut.

1-1/2 cups bone broth or vegetable broth
1 cup dry white jasmine rice
1 tablespoon coconut oil, ghee or butter

Rinse rice briefly and add to a cooking pot. Add broth and coconut oil. Cover pot, bring to a boil and shut off heat. Let rice sit for 15 – 20 minutes; remove lid and fluff rice deliciously to serve.

Print Rice Preparation instructions

Do you plan to keep eating rice? Does this make you feel more confident about including it in your meals? Leave a comment and let me know!

Andrea

Beauty Care: Face Wash, Sleepy Rollers, and Tummy Tuck!

(Tummy tuck? What? Go on, please!)

Dear adorable,

The husband and I came home to Seattle for a brief visit, and I kicked off the #seattleoiltribe happenings with a huge beauty make & take! We made four different items, using the Base lotion in some of them, and we did a lot of Zyto scans. And mostly, we visited, we laughed hysterically until we snorted (true story!) and we loved being with friends we hadn’t seen for months and years!!!

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I flew out to Seattle with the two babies, and Gary followed a few days later. I met many wonderful friends on the flight from Virginia to Washington state, and they made my trip a peaceful and painless experience.

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When I was planning my trip, I ordered essential oils, containers and ingredients for the make & take items from Virginia, and had them shipped straight to my mom’s house in Seattle. This was perfect! The first event in Seattle was on a Saturday.

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We opened the doors early for Zyto scans and assessments. Using galvanic skin response, the same technology as a polygraph test, the hand scan takes about three minutes and measures 74 biomarkers in your body, seeing what is out of range. This tool does not diagnose or treat disease. Neither do I!

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Before class began, we made a huge batch of the Base lotion. I mean, it was a bathtub-size bowl that my mom uses to make chocolate chip cookies at Christmastime. I used over seven pounds of shea butter in one sitting – and we blew through virtually the entire monstrous bowl of lotion over the course of the class. It was INSANE! I loved every minute of it!!

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I live-streamed the event on Periscope (find me there, Andrea Huehnerhoff. You can watch my classes live, too!).

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We made individual Zyto rollers for everyone, based on their Zyto scans – this is one of my favorite things to do. Immediate solutions!!

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We made Sleepy Time Rollers for rolling on your feet just before bed; Silky Foaming Face Wash for refreshing your skin.

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And the insanely popular Tummy Tuck Lotion for those areas of skin that yearn to be tight again. We ran out of THIS before class even ended, and I’m making more already!

And there are so many other things we can make!

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So many oils! I went a little crazy hehehaha

Download all five recipes here
(Sleepy Roller, The Base, Tummy Tuck)

Tummy Tuck Lotion
I use this as a part of my post-partum tummy tightening protocol! 

2 ounces base lotion
5 drops Geranium
5 drops Lavender
5 drops Grapefruit
5 drops Elemi
Where to buy containers, ingredients, and effective essential oils

Place base lotion in a 2-ounce container.
Add essential oils and gently combine using a chopstick or another small implement.
Keep tightly sealed in a cool place out of direct sunlight.

Download all five recipes here

I look forward to seeing you at one of our events … online, or in person – in Seattle, or in Virginia – or anywhere else in the world!!!!!

Blessings,

Andrea

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August Whole30 giveaway + a really fabulous smoothie recipe!

Do Whole30 with me this August!!!
Giveaways included … read on!!!!!!!!!

Dear healthy pack,

I LOVED doing a Whole30 challenge during my pregnancy, so much so that I want to do another one now that baby #2 is here! (Did I mention? I had a baby last month. Second home birth, and it ROCKED. More to come on that.)

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We just passed our 6-week post-partum mark, and we’ve been eating [mostly] Paleo since the birth, but now that I am ably cooking, shopping and *sigh* housecleaning again, it’s time to get down and dirty and really serious about post-partum recovery [aka losing the baby weight]. As you all know, I worked hard on developing my body after the first baby was born, and I am ready to do it again!

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What is Whole30, you ask suspiciously? You know me, we just eat Real Food all the time, so I am not a fan of diets. Whole30 isn’t a diet, it’s more of a month-long cleanse. Read more about it on their website. A cleanse of habitual behavior, snack urges, food dependencies and inflammation. You can take it longer – to a Whole60 or Whole90 and beyond – if you want to continue seeing your physical successes. Then, you transition gently off into a Real Food lifestyle. This is not hard. In fact, it’s mad fun. And the results are mad good. The food is delicious, too. Sorry, no starvation, if you’re the self-flagellating ascetic type. [And yes, there are vegan and vegetarian options for Whole30!]

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Do Whole30 with me this August2015!  A few friends and I were planning to start Whole30 on August 1, and I thought – why not have you guys join in, too?! I could really use the support, and it’s fun to do something crazy like this TOGETHER! I wanted to make it even more interesting, so I threw a few giveaways into the mix. Everybody who does Whole30 this August with me will be entered into a drawing for a bottle of SliqueEssence, a dietary blend of herbal extracts and essential oils. Everybody who shares the challenge with three people (tag them on Facebook or Instagram or share this blog post) is entered into a drawing for NingXia Red samples, a blend of fruit purees and essential oils that is high in antioxidants and very detoxifying! And I have a few other giveaways, hitherto unmentioned, that I’ll be sharing!

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Ways to join the pack

My Facebook page  |  Find me on Facebook and we can throw ideas around, I’ll post giveaways, and of course – FOOD.

The Facebook event  |  Join the Facebook event for recipes, before and after pictures, tips from old pros at Whole30 and commiseration in case it DOES seem hard and, who knows, maybe more giveaways. I have a few cookbooks that you might be interested in!!

Follow my Instagram feed  |  There’s just so much delicious food in this world, it should be shared. Recipes and giveaways and the occasional cute picture of a kitten or a baby. @farmandhearth

See me on Periscope  |  Find me on Periscope (Andrea Huehnerhoff) for fast recipe ideas and encouragement!  Fun and short videos are available for 24 hours only, so download the app to your phone today!

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Get a few books, if you want – there are loads of recipes on the Internet (Pinterest is your friend here!), but I do wish I had the Whole30 book the first time I did it – some of the non-recipe practical advice and encouragement would have been GREAT.

The Whole30: The 30-Day Guide to Total Health and Food Freedom|  Great, fabulous, well-written and of course loaded with full-color pictures. So much good practical advice; so much.

Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle|  Not EVERY recipe in here is Whole30, but a lot of them are; and ALL of them are part of the Real Food lifestyle. Plus, there is a whole first half loaded down with solid information on the body, inflammation, and meal-planning.

It Starts With Food: Discover the Whole30 and Change Your Life in Unexpected Ways|  More Whole30 goodness so you don’t, you know, starve for the 30 days.

Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals|  I love, love this book for inspiralation [lol] and ideas, and recipes. Pasta? Sure. Take a zucchini and spiralize that bad boy.

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Are you in?

It’s time.

I can’t wait to see you join me on Whole30! Now, here’s that smoothie recipe!!

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Coco-Almond Dream
An absolutely splendid smoothie. The best I’ve had all year. They just keep getting BETTER!!

Printable PDF

2 frozen bananas, chopped
2 cups whole raw milk or nut milk
1/3 cup almond butter
2 large spoonfuls of creamy plain yoghurt
1/4 cup or less of aloe juice
1/4 cup shredded unsweetened coconut
2 tablespoons chia seeds
A sprinkle of Himalayan salt
Dash of cinnamon
Splash of almond extract

Place all ingredients in blender, in order listed. Slowly increase to high and blend for about one minute, or until fully homogenized. Serve, sprinkled with more coconut or cinnamon if you like!

Toodles,

Mrs H

I’ll be drinking an ounce of NingXia Red with 2 – 4 drops of SliqueEssence every day during my Whole30 – they are not necessary to the program, I am choosing to add them in! If you want to start out your Whole30 with these, you can order them here as a retail customer. Or, if you prefer, purchase the Premium Starter Kit for $160 (it’s on sale for $150 until August 13th, 2015), and add NingXia Red and SliqueEssence on to your order as a wholesale customer! Use 4321 as your PIN and I’ll be able to personally handle your customer service. Your kit counts as your membership card, so once you have it, you can buy anything at wholesale. The kit is valued at around $300, so it’s a sweet deal! It includes 11 of the top essential oils and blends at therapeutic [superstrong] quality, a few samples of NingXia Red, a diffuser, a bunch of mini sample packets of oils and blends, a pack of dram bottles and a few other odds and ends!  

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Clean-Eating Paleo Baking Powder: no sodium aluminum sulfate required

Dear leavened,

I was happily stirring up a triple batch of banana bread a few days ago when I was dismayed to realize we were out of baking powder! Fortunately, I had the ingredients on hand to whisk together a batch of homemade baking powder. It’s an easy recipe to remember, and it took me just a few extra moments to stir up enough to fill my baking powder container.

Of course, the banana bread came out perfectly; and if you’ve already downloaded the recipe for yourself, you know how good it is!

I was baking cookies with a friend once when she revealed she had no baking powder. “Isn’t baking soda basically the same thing?” she asked, surprised that I wasn’t accepting the brightly colored box of Arm & Hammer.

In a sense, yes; baking soda and powder are both chemical leavening agents that build puffy, gassy bubbles in dough much faster than fast-acting yeast or sour starters do.  Hence, things like banana bread, Irish soda bread and baking powder biscuits usually fall under the category of ‘Quick Breads’.

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Terms and Conditions 

Baking Soda (sodium bicarbonate, or alkali), is used in recipes with acidic ingredients it can interact with, like vinegar, lemon juice, buttermilk, non-Dutch processed cocoa, molasses, honey, and so on.  Baking soda is instant-acting and batters made with this leavener should always be baked immediately after mixing, with minimum stirring involved.

Baking Powder is a mixture of baking soda, an acid salt, and usually a starch to absorb moisture so that the soda doesn’t react with the dry ingredients until the wet components are added.  The acid salt can be cream of tartar. This acid salt takes the place of adding lemon juice, buttermilk or another acidic liquid to your batter; magically, the acid can be wetted by whatever liquids you add to your batter, and activate the baking soda! The cookies my friend and I were making in the story above would not have been sufficiently leavened without baking powder, because there was no acid in the cookie ingredients to activate the bubbling of the baking soda. The third ingredient, a starch, which is technically optional, can be organic cornstarch – or arrowroot powder, if you are minimizing grain ingredients in your diet. If you leave the starch out entirely, you will have to use your baking powder right away, or within a few days or weeks! This is one way Paleo baking powder is different from regular baking powder!

Double-Acting Baking Powder is what you would buy in the grocery store, as packaged single-acting baking powder is generally only sold for commercial baking.  As the name indicates, double-acting baking powder leavens twice (hence the double-acting).  When the batter is initially mixed, there is an immediate acidic reaction from the cream of tartar, with the wet ingredients of the batter and the baking soda, and carbon dioxide gas is produced.  The second reaction comes from a second acid that doesn’t activate until the temperatures are elevated (that is to say, the batter goes into the oven), and the gas cells expand and cause the batter to rise. The second acid is usually calcium acid phosphate or sodium aluminum sulfate, two ingredients that many health-conscious consumers are now choosing to avoid due to possible neurological issues associated with aluminum.

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Homemade Baking Powder is not double-acting – if you use homemade baking powder in a recipe I would recommend baking the batter right away and not delaying (so make sure you preheat the oven when you start mixing your ingredients!). Homemade baking powder is used in the same ratio as store-bought. If your recipe is for a batter that sits in the fridge overnight or which specifically calls for double-acting baking powder, know that the homemade one will probably not produce the desired effect; that second, heat-activating acid would need to be present.

How long do these last in my cupboard?  
Baking Soda can sit in the cupboard, sealed, for an indefinite length of time.  If you are worried that it is too old and you want to test the effectiveness before mixing it into your ingredients, mix 1/4 teaspoon of soda with 2 teaspoons of vinegar.  It should bubble up immediately just like in science class.

Baking Powder should only sit in the cupboard for about six months; the components to homemade baking powder, however (soda, cream of tartar, arrowroot/cornstarch), can sit separately in the cupboard indefinitely so you can keep those handy and simply mix up small batches at a time. To test if baking powder is still active, mix 1 teaspoon powder with 1/2 cup hot water; it should bubble up with carbon dioxide immediately.

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How much baking powder do I use in a recipe? 
If you are creating your own recipe, a good rule of thumb is 1 to 2 teaspoons baking powder to 1 cup of flour.  Too much baking powder, and the gas bubbles will expand too quickly and cause the batter to collapse in baking.  Too little baking powder, and there won’t be enough gas bubbles and the batter will be dense and tough.

Download Baking Powder Recipe

[Paleo] Aluminum-Free Single-Acting Baking Powder for Storage

If you bought this at the grocery store, it would cost twice as much as regular baking powder. Crazy, huh? Use this baking powder teaspoon for teaspoon to replace store-bought baking powder. The ratio is one part baking soda, two parts cream of tartar and one part starch. 

Sodium bicarbonate: 1/4 cup baking soda
Acid Salt: 1/2 cup cream of tartar
Starch: 1/4 cup arrowroot powder or 1/4 cup organic cornstarch

Whisk ingredients together, pressing through a mesh sieve if baking soda has clumps. Store in an airtight container for less than six months.

Immediate-Use Starch-Free Baking Powder

The ratio for baking powder is two parts cream of tartar to one part baking soda. This baking powder is meant to be used immediately – do not store it! Since there is no starch, you only need 3/4 teaspoon total to replace 1 teaspoon in a recipe calling for standard baking powder. 

To replace 1 teaspoon of baking powder in a recipe, without any additional starches:
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda

Remember, your baked goods must go in the oven immediately after you mix them, as the carbon dioxide bubbling will have begun the second liquids contacted the acid!

Download Baking Powder Recipe

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Happy Baking!

Mrs H

Summer Make & Take Recipes – including sunscreen and bath diffusers!

Dear tribe,

Periodically, we host a “make & take” for our tribe [our community of family members connected by a love of healing and encouraging each other in everything from drinking bone broth to loading the dishwasher], where oilers, new and experienced alike, gather together and combine knowledge, skills and ingredients to make a menu of essential oil-infused items. There is usually a theme, such as Pregnancy and Childbirth or Home Cleaning Closet, and it is always an educational and lively experience with lots of food and good company!

Sometimes we get a little TOO lively, but we always make it home safely at the end of the day.

This recipe folder is from my summer-themed event and includes an allergy roller, bath diffusers, sunscreen and a new variation of that beloved summer body lotion – as well as The Base!

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Download the Summer Make & Take recipe file here
Find resource links for all the ingredients and tools used in the recipes

Detoxifying Bath Diffusers
from the Summer Make & Take

Customize your bath diffuser based on your need! A few variations are suggested below. These also make great foot-soak bombs! 

Makes 12 bath diffusers

3 cups baking soda
1 to 1-½ cups filtered water
6 drops each of preferred essential oils (see below)

Preheat oven to 350°F. Line muffin cups with foil liners.

  1. Measure the baking soda into a bowl, and slowly whisk in water to make a thick paste. Divide evenly into cupcake liners.
  2. Bake for 20 minutes; alternatively, let them air-dry overnight. Once they are finished baking, remove paper-lined discs from the pan and set on a cooling rack.
  3. Once they are cooled, distribute essential oils drops across the top. Remove from paper liners and store in an airtight glass container.
  4. To use: set a disc on the floor of the shower out of the shower’s spray, or drop one in the tub.

Allergy Soother: 6 drops each of lavender, peppermint and lemon
Morning Refresher: 6 drops each of Citrus Fresh and grapefruit
Weight Loss Trio: 6 drops each of peppermint, lemon and grapefruit
Sleep Aid: 6 drops each Peace & Calming, lavender and cedarwood
The following are recommended for shower diffusing only
Respiratory Relief: 6 drops each of R.C. and lavender
Virus Purge: 6 drops each of Thieves and lemon
Sore Muscles and Congestion Relief: 6 drops Panaway and copaiba

Download the Summer Make & Take recipe file here
Find resource links for all the ingredients and tools used in the recipes

Watch the video! That’s right, even at nine months pregnant I’m something of a movie star. Watch me prepare everything from the recipe file in 25 minutes.

If you’re using your starter kit (see the P.S. at the end of the blog) and you aren’t familiar with how to use the wonderful oils that come in the kit, here’s another graphic made by a friend of mine to help you get started. Use this to customize your bath diffusers or lotions based on your individual needs.

To better living without chemicals!

Mrs H

P.S. As always, if you haven’t gotten started on your own journey of healing with essential oils, I would love to welcome you to the oil tribe and get you connected to your own starter kit. Follow the link here and use PIN 4321 so I can provide customer care for you, and we’ll begin something great together! Connecting you to a sponsor is Young Living’s way of ensuring everybody gets their kit with information and individualized oil love, so if you want, we’ll connect to talk about what you really need to get out of your oils. 

It brings me to tears to see the revolutionary changes these oils are bringing about in people’s lives around me, especially in my own family. I enjoy every moment of learning with them. Come to the tribe! We’re ready for you. 

Ordering Details: I began by ordering the Premium Starter Kit – it includes a wholesale membership to all of Young Living’s products, so you can purchase anything else at a discount immediately by clicking “view more products”. 

UnGranola Porridge: grain-free, dairy-free, Whole30 kind of

Dear -free advocates and hungry breakfasters,

While I like to think we eat a clean, real-food diet, doing the Whole30 challenge has revealed to me where I am lacking in that area – highlighting bad habits I’ve developed, areas I’ve gotten lazy. And while I love everything on the Whole30, sometimes I just want to eat a breakfast that isn’t made out of eggs!

Well hello, UnGranola.

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Whole30, in short, means no dairy, no grains, no pseudo-grains like quinoa seeds or buckwheat, no sugars including maple syrup or honey or stevia except for fruit sugars, no legumes (peanuts, beans, soy), and no psychologically-enhanced grain-free Paleo baked indulgences like coconut flour pancakes and muffins. What I do eat are a lot of eggs, mountains of green vegetables, free-range and grass-fed meat from local farmers, fruits, nuts … potatoes, root vegetables, seaweed, seafood, coffee, Choffy, tea and lots of other good stuff. It takes creativity and energy to put together meals without dropping back into habits that are long-established, and there is basically Nothing At All in the grocery store that is pre-made that fulfills the Whole30 requirements, so if one is tired and doesn’t feel like cooking but is also hungry, one is out of luck. (You’d be surprised how much stuff has pea protein in it, am I right?)

Benefits for this pregnant lady on Whole30 (under midwife supervision) include: on Day 23 today, this is the longest stretch I’ve gone without throwing up since I got pregnant. I love me some good food, but I hate seeing it twice! As of about Day 5, my life-interruptingly uncomfortable hiccups and overwhelming chest-pressure ceased entirely, enabling me to do things like breathe during the day, and sleep laying down, instead of propped up over four hundred pillows. And my legs – it’s like the excess baby weight is already trimming itself down despite the fact that I am consuming more calories now than I ever did before, because my clothes fit more easily (but the belly still grows!).

So back to eating a breakfast with no eggs. We eat a lot of fried, scrambled, poached, and boiled eggs in general, because we like them. Yet sometimes I just want something else in the morning, like a hot bowl of porridge with fruit on top. I don’t know if this strays in to “non-Whole30 approved psychological destruction” of the program, but at any rate it keeps me happy on the program and I still feel refreshed, nutritionally fulfilled, and experience none of the negative side effects that my previous (carbohydrate-enhanced) meals were apparently giving me.

I also wanted something Relatively Fast – I don’t always feel like/want to spend forty hours in the kitchen making a meal, so I wanted to make a mixture that could be chucked on the stove, oatmeal-style, and cooked up in just a few minutes. I wanted something the little kids would eat. I wanted something with nutrition, variety, flavor and spices. I wanted something that goes in a bowl and I eat, earthy peasant-style, with a too-large spoon. This satisfies all the requirements, and still meets the standard of no grain, dairy, legumes blah blah.

Enter UnGranola.

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Peaches ‘n cream, anyone?

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This porridge fulfills the desire for texture, warmth, a little sweetness if you desire (sometimes I do, sometimes I don’t). And while I like the popular Paleo nut-butter porridges and make those from time to time, they ultimately are something I can only have few and far between because the very nutty smoothness of them gets underwhelming after a while. Download the recipe PDF for UnGranola Porridge at the bottom of this post!

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The ingredients can vary widely based on your taste, or what you have available in your pantry. Spices can be mixed up to suit your personal preference, too – I love using cinnamon, cloves, fresh nutmeg and a little vanilla powder – because on Whole30 you can’t use vanilla extract, there are too many illegal ingredients! Plus, using powder keeps my mixture nice and dry.  I order it from Beanilla and use it for all sorts of things in the kitchen!

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Everything goes in the blender or food processor to mix – you have to be careful that you don’t churn it into a paste-like nut butter, though! I think a food processor is the best option, but I don’t have one so the Vitamix is my go-to. The new, wide-based Vitamix would be perfect for this! Sometimes I use the dry cup, but it doesn’t make much difference really.

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Once everything is ground together, as coarse or as fine as you prefer, you have a handy mix to keep in the fridge! I keep it refrigerated because I don’t want the nut oils to go rancid – our house gets pretty warm in the spring and summer. A dark, cool pantry might be just fine, but the fridge is a nice, safe bet.

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To prepare your delicious morning bowl of UnGranola, you take a scoop of the mixture and add a liquid to it. This can be whatever you like! Coconut cream and water, coconut milk, fresh almond milk, goat milk or cow’s milk if you drink dairy.

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The almond milk, if you’re on Whole30, will probably be homemade, because there will be carageenan and other 30-illegal ingredients in most packaged almond milk.

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Then, you have the option of adding a sweetener if you choose! For a banana-blend UnGranola, mash in a sliced fresh banana, or slice in a frozen one and let it cook down while you stir and mash. The little kids seem to particularly like this version, and it makes a very pleasingly thick, gently-sweet porridge.

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For Blueberries ‘n Cream, you can add blueberries or use them instead of bananas. Add them fresh or frozen close to the end of cooking, and gently stir in! It’s a good thing summer is coming because I’m almost out of frozen blueberries – we pick at least a hundred pounds a year and wash, freeze on pans and then store in gallon bags. After serving the bowls, I like to add a little extra spice to the top – some cinnamon and fresh nutmeg will enhance these berries!

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For Peaches ‘n Cream, I popped open a jar of peaches from our summer harvest. You could use fresh or frozen peaches, too! I mashed them in with a fork while the mixture was cooking.

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Serve the granola with more fruit, spices and milk if you like. A swirl of jam or jelly, some dried fruit, or a rich dollop of butter, ghee or coconut cream. The sky is the limit!

Download the recipe PDF here! 

UnGranola Porridge

Measurements will vary; these are all approximate! You can increase one ingredient in favor of another, if you prefer. A nut-free version is distinctly smaller but still possible. 

UnGranola Mix
Makes approximately 3 – 4 cups of mix, or 6 – 8 servings (1/2 cup dry mix per serving)
1 cup raw walnuts
1 cup raw, dried pumpkin seeds (or other gourd)
1 cup flaked or shredded unsweetened coconut
3/4 cup raw pecans
3/4 cup shelled, raw sunflower seeds
1/4 – 1/2 cup coconut flour
1/4 – 1/2 cup almond flour
1/4 – 1/2 cup hempseed
1/4 – 1/2 cup chia seed
1/4 cup raw cashews
1/4 cup ground flaxseed
Vanilla powder to taste (optional)
Ground cinnamon and cloves to taste
Freshly grated nutmeg
Ground pink Himlayan salt

Liquids:
Coconut cream and water, coconut milk, almond milk or another nut milk, a dairy milk if you prefer

Sweeteners (optional): 
1 banana or another fruit, or maple syrup, honey, stevia or another sweetener of your choice

Making the mix
Pour all of the UnGranola Mix ingredients into a blender or food processor. If using the Vitamix, turn to speed 8 and stop every 30 seconds to scrape container with spatula; press down gently with the tamper while mixing, being careful not to over-blend into a paste.

Scrape mix into a glass container for storage; cap and store in the refrigerator.

To serve UnGranola Porridge: 
Scoop 1/2 cup of mix and place in a small saucepan. Add up to 3/4 cup of the liquid of your choice, more if you like your porridge thinner. Stir briskly with a fork over medium heat, whisking in a banana if you choose and mashing it fully or choosing another variation or sweetener. Heat for about ten minutes, stirring frequently, or until mixture is hot and thick to your liking. Serve with additional fruit, spices or milk if desired.

Tips: If there are any coarse pieces of pumpkin seed or coconut, longer cooking will soften them. If you made your porridge too thin, whisk in a little coconut flour to bulk it up.

Variations: 
Blueberries ‘n Cream: Stir in fresh or frozen blueberries towards the end of cooking. Grate fresh nutmeg on top before serving.

Peaches ‘n Cream: Stir in fresh, canned or frozen peaches, dicing or mashing in to your preference. Sprinkle with cinnamon and pour in cream to serve.

Pumpkin Spice: Add allspice to the spice mixture, and increase the amounts.

Gingerbread Wonderland: Add ground ginger and additional nutmeg to the pumpkin spice version; serve with hot applesauce.

PB&J: Swirl in a dollop of peanut butter, almond butter or another nut butter, and add a spoonful of jam or jelly just before serving.

Hot Butter: Top with a slab of butter or ghee, and a sprinkle of salt.

Download the recipe PDF here!

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I hope you’ll keep me posted on any fun variations you and your family come up with – I am also always on the lookout for new and interesting ingredients to throw in the mix, so let me know what you find!!

Blessings,

Mrs H

See it first on Instagram
Face to face on the book

Summer Body Lotion: detoxing and flushing hibernation fat!

I’m not a doctor or medical professional. This product and any statements made herein are not intended to be used to diagnose or treat any medical illness or symptom. The information is for educational purposes and as a guideline for personal use; it should not replace medical counseling with a health professional.

Dear emerging, blinking hibernators,

Miraculously, spring has arrived. It’s still snowing here in parts of Virginia, but we’ve had a few tantalizingly balmy days to assure us that summer is soon to follow!

I’ve become fascinated by essential oils, after using them to heal a cavity, obtain a week of full nights’ deep sleep for the first time in 7-1/2 months of pregnancy, soothe the husband’s aching muscles after a 50k, detoxify our little boy from free-radicals (as much as one can) after an emergency CT scan, and just using the darn things to make my house smell good! To tell you the truth, I was kind of sick of hearing about essential oils from everybody on my Facebook feed – but when these issues cropped up for me, and a wise aromatherapist friend stepped in with essential oils, I sighed begrudgingly and took the plunge.

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Now there is no going back for me! I’m wholeheartedly sold, in love. That’s the power of experiencing my own healing at the hands of plants, in my own life. It’s how I got hooked on eating organic and local, for instance! And on that note, let’s not ignore the other aspects of a healthy lifestyle – spending time away from the screens, outside, in the fresh air, eating well, living as purely as possible … and essential oils help bridge necessary gaps in our nutrition, healing and detoxifying regimens!!

So, about those bonus layers of fat we want to release. A friend of mine, after working hard to gain a trim body after three children, was frustrated by a layer of belly fat that persisted. Nothing wrong with that, it’s a sign of loving, hard work dedicating her body to bearing beautiful babies – but she just wanted to get rid of it. She started massaging coconut oil and grapefruit essential oil into her belly, and do I need to say the rest? She finally achieved her goal.

Knowing that in a few months I’ll be flushing out loads of extra baby fat from this pregnancy, I created what I call the Summer Body lotion! You can make your own Summer Body lotion with essential oils and coconut oil, or make it into a massage oil with another carrier oil if you’re allergic to palm oils. Following, I’ve provided the recipe for you to download.

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20150324_151827It looks a lot like frosting, but be ye not deceived!

Download recipe and fact sheet for Summer Body Lotion

Summer Body Lotion

Solid Organic Coconut Oil, expeller-pressed or virgin*
Grapefruit Essential Oil
Tangerine Essential Oil
Lemon Essential Oil
Gentle Baby Young Living Essential Oil Blend
Peppermint Essential Oil**

Scoop the solid coconut oil into a bowl or the bowl of a stand mixer. Do not melt the coconut oil. Add essential oils, approximately one drop per ounce of carrier oil; it’s up to you if you want to go stronger! Beat with an electric mixer or the whisk attachment of the stand mixer until oil is fluffy and whipped, and essential oils are thoroughly homogenized into the oil. If using a liquid oil to replace coconut oil, or using fractionated coconut oil, whisk or blend thoroughly before transferring to container. Scoop into jars and cap; store in a cool, dark place. Slather on belly, or any other troublesome areas, daily or twice daily. Avoid applying to areas that will be exposed to sun or UV light in the next 24 hours.

*Expeller-pressed coconut oil will have no coconut scent. Use virgin if you want that extra coconutty aroma! If you are allergic to palm oils, use a liquid oil instead, in the same ratio. Olive oil, avocado oil, grapeseed oil, tamanu oil or a combination would be excellent.

**I leave peppermint out of mine, since these days I am always either pregnant (peppermint, as a digestive aid, can induce labor), or breastfeeding (peppermint, as an agent to dry mucus membranes, can potentially dry up milk supply). It’s optional to add!

Download recipe and fact sheet for Summer Body Lotion

Most importantly, remember to take before and after pictures – I know, taking before pictures is not very fun, but it’s really awesome to compare them with the after pictures!! Some people start seeing changes as quickly as three days of dedicated use in, so be prepared for exciting results!! Be sure to let me know how this lotion worked for YOU!!!!

Blessings,

Mrs H
Instagram that stuff! #farmandhearth

“I don’t have these essential oils yet!” 

Don’t worry!! If you don’t have your own stash of essential oils yet, or you’re building that collection up gradually like I was, I can help you buy a [heavily discounted] kit loaded with 11 of the most commonly used (and some of the most expensive!!!!) essential oils, along with other goodies like a [normally quite expensive] diffuser and some cool samples. Save some bucks and get some pure, organic oils! Leave a comment, contact me at andrea (.) globetrotter (@) gmail (.) com or click through this link!