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Monthly Archives: November 2013

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ULTIMATE DETOX BATH — From — http://www.onegoodthingbyjillee.com

So here is my ULTIMATE DETOX BATH recipe:

  • 2 cups Epsom Salt (or Sea Salt) – draws out toxins from your body while relieving aches and pains
  • 1 cup Apple Cider Vinegar – soothes and soften dry, itchy skin while balancing the bodies and neutralizing the bodies pH.
  • 1/2 cup Bentonite Clay  – stimulates the lymphatic system to deeply cleanse the body’s largest breathing organ, the skin.
  • 5-10 drops of your favorite Essential Oil – lavender, geranium, sandalwood, ylang ylang and blue tansy are all known for their detoxifying properties.

Run your bath water as hot as you like. Add your “ingredients” and agitate to dissolve. Soak for 20-40 minutes. Drink a full glass of water when you’re finished.

Take this bath before bed.. sleep well and feel energized the next day. etc…


Beef Bone Broth — from::: http://healthylivinghowto.com/1/post/2012/01/end-all-be-all-cure-all.html

 DID YOU KNOW… WRINKLES and CELLULITE form, as we age, due to a loss of collagen? You can fill in fine lines and lose the dimples without spending a fortune on creams or injections, by drinking REAL BONE BROTH. It is rich in collagen and when we drink it, that collagen is directed to the parts of our body that need it the most, namely our skin! You won’t find real bone broth at the store, that is just spiced up water. Instead, use my healthy and easy recipe to make your own.




Roast Bones with Carrots and Onions
    1. Place bones, sliced onion and carrots in roasting pan.
    2. Roast at 450 degrees F for 30 minutes, turning once.
Making Bone Broth
    1. Add roasted bones to stock pot, slow cooker or pressure cooker along with celery, garlic, sea salt, black pepper, bay leaf, apple cider vinegar and pan drippings.
    2. Cover with just enough water so that bones are submerged.
Cooking Method
    1. Stock Pot – bring to boil, turn to low, cover and simmer for 12 hours.
    2. Slow Cooker – cover, cook on high for 2 hours, turn to low and simmer for a total of 12 hours.
    3. Pressure Cooker – bring to high pressure, turn to low, set timer for 1 hour, upon completion quick release pressure.
Finished Bone Broth
  1. When broth is done, fish out the solids with a slotted spoon and pour through a fine mesh sieve into heat-proof jars. Once cool, refrigerate overnight. In the morning the layer of fat will be hard, and can be scooped out. What is left is something that resembles meat “jelly”. This is a sign of a good broth. You want it to jiggle. Heat turns it to liquid gold!
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Homemade Taco seasoning: from BrownThumbMama.com

I might use garlic powder or Adobo instead of garlic salt.. ET

Apple and Cinnamon water.. It is refreshing. I like it about to try it with sparking water..

Use a 2 quart glass pitcher. fill half full of ice (adjust amounts of water and ice to suit your tastes), filtered if possible, add filtered water.. Slice up one of your favorite apples and add a stick of cinnamon..  Or add organic cinnamon if you have it.. Swirl, let stand in the refrigerator for a couple of hours, then pour yourself  a glass.

This should provide enough flavor and taste to keep you wanting more. It’s a refreshing change from lemon water.

If you have a “Soda Stream”  you could use sparkling water.. or I guess you could buy sparkling water if that suits your taste..

It is certainly worth a try because it has no  refined “sugar” in it..

As I think of new  ways to make this I will add others..

I have been drinking this for over a week now. I can say that it is better when cold, and I replace with fresh filtered water to it as I drink some. I have a Soda Stream machine so I have made it with sparkling water too.. 


Home Remedies for Coughs, Colds,and other health issues..



Home Remedies for Coughs @ Common Sense Homesteading


When cold and flu season hits, it’s nice to have an assortment of home remedies for coughs on hand to sooth sore throats.  We’ve tried just about all of these at one point or another, depending on who’s coughing and what type of cough they have.  I hope you find them useful as well.

Home Remedy for Coughs #1 – Honey and Cinnamon

Pour some honey in a small container ( I used an 8 ounce mason jar) and mix in some cinnamon to taste.  Take one spoonful as needed to quiet cough.  Both cinnamon and honey are anti-bacterial and anti-viral, and the honey coats and soothes the throat.  (Bottom right image in photo.)

Home Remedy for Coughs #2 – Lemon

Lemon helps to loosen and clear phlegm.  You can mix it with your honey, make a lemon gargle (1/4 cup water plus 2 tablespoons lemon), or mix up a cup of warm lemonade (1 cup water, 2 tablespoons lemon juice, sweetener to taste).


Bulk organic herbs, spices and essential oils.


Home Remedy for Coughs #3 – Elderberry Syrup

I was so relieved when I discovered how to make elderberry syrup, because it was something that my youngest could take that really helped quiet his cough but didn’t make him throw up.  He’s got a sensitive stomach, and when I tried OTC meds when he was younger (before I knew better), he’d hurl them back up again.  Learn how to make elderberry syrup. (Top right image in photo.)

Home Remedy for Coughs #4 – Hot Tea

Whether it’s herbal or regular, the steam and extra liquid provided by hot tea help loosen congestion, keep you hydrated and soothe irritated tissues.  Lean more about herbal teas for congestion.

Home Remedy for Coughs #5 – Slippery  Elm

Slippery elm is good for sore throats and sore bellies.  It was commonly  in colonial America.  Because it is hydrophilic and absorbs a lot of water, it gets a slippery, somewhat gelatinous texture when heated with liquid.  Slippery elm gruel is recommended for diarrhea and sore throats (it bulks up stool and gently coats the throat and digestive tract).  I made up a batch using about 1 cup water and 2 tablespoons powdered slippery elm, and seasoned it with just a sprinkle of salt and a dab of honey.  I thought it was okay, but my eldest found the texture too slimy.  (Top left image in photo.)

Home Remedy for Coughs #6 – Herbal Cough Syrup

There are many variations of herbal cough syrup, but this season I’ve been using Rosemary Gladstar’s “Cough-be-Gone and Sore Throat Syrup”.  It’s made with an assortment of herbs and sweetened with honey.  You can find the full recipe at this Herbal Cold and Cough Care post. (Bottom left image in photo.)

Home Remedy for Coughs #6 – Herbal Cough Lozenges

You can purchase herbal lozenges like Ricola or Halls (the stronger flavored ones tend to work better than the sweeter ones) or make your own.  In the video below, Mountain Rose Herbs explains how to make homemade lozenges with slippery elm bark, licorice root and honey.  The herbs sooth as well as fight the underlying illness.


Home Remedy for Coughs #7 – Peppermint

Sucking on a peppermint candy or sipping a drop or two of high quality peppermint essential oil in a glass of water may also help calm a cough.  Use caution with this one – don’t use more than six drops of peppermint oil, and don’t use the oil with children.

Home Remedy for Coughs #8 – Steam

Few things are more comforting than a warm, steamy shower for loosening congestion and opening air ways.  This is likely to provide only temporary relief, but it sure feels good.  Keeping a humidifier running to moisten air will also help a dry cough/itchy throat.

Home Remedy for Coughs #9 – Cold Air

We came across this remedy by accident when our youngest had a croupy cough as a baby.  During the course of taking him in to the ER one night when he was really miserable, we found that transporting him in the cold air quieted his cough.  The doctor advised us to use this trick again as needed if he was hit with another coughing attack.  The cold air helps reduce the swelling and inflammation in the throat.

Home Remedy for Coughs #10 – Booze

There’s a reason many over the counter medications contain alcohol.  Alcohol kills bacteria and acts as a counter-irritant in the throat (thus the burn on the way down).  Instead of high priced alcohol cocktail, adults may opt for a simple shot of liquor to calm their cough.  Mom used to dose us with peppermint schnapps. Just a sip can often have the desired effort.  Whiskey is another popular option, but I think the alcohol/peppermint combination is better.

Home Remedy for Coughs #11 – Milk and Butter

This was a new one on me, but in Home Remedies What Works, they suggest combining 1 cup of warm milk with two tablespoons sweet butter for dry coughs.  This will work better for a dry, unproductive cough (not much mucus), because it will coat and relax the throat.  (Skim doesn’t have enough fat to get the job done.)

Home Remedy for Coughs #12 – Chinese Hot Mustard, Wasabi or Horseradish

If you can brave them, these fiery spices can kill your cough – and possibly your taste buds – as well as clearing out congestion in a hurry.  You can use them liberally on food, or take them straight.  What I don’t recommend is something a college friend of mine did on a dare – inhaling Chinese hot mustard right up your nose.  He won the bet and cleared his congestion, but I don’t think his sense of smell has been the same since.

These remedies are a combination of personal experience and suggestions from Home Remedies What Works by Prevention.

This post is provided for informational purposes only and is not meant to replace a trained healthcare provider.  If pain is severe, incapacitating or last more than 24 hours, please see a trained health professional.

Curry Butternut Squash Coconut Soup ** something to try

Recipe type: Soups
Serves: 6
Prep time:  
Cook time:  
Total time:  




  • 1 medium butternut squash, halved seeds removed
  • 2 tbs. olive oil
  • 1 cup carrots, chopped
  • 1 cup onion, chopped
  • 2 tsp. curry powder
  • 1 tsp. garam masala —-see recipe below…
  • 1 tsp. cumin
  • 14 oz coconut milk
  • 4 cups vegetable stock
  • Handful chives, chopped
  • Salt and pepper


  1. Heat oven to 350°. Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with salt.
  2. Place cut side down on cookie sheet. Roast for 30 – 45 minutes (depending on size) or until tender. Remove from skin and cut into large cubes.
  3. Drizzle large, heavy bottomed pot with 1 tablespoon olive oil. Add carrots and onion to pot with 1 teaspoon salt. Saute until tender.
  4. Add coconut milk and vegetable stock. Add curry powder, garam masala and cumin. Add roasted butternut squash.
  5. Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 – 20 minutes, or fragrant. Blend in small batches until creamy.
  6. Garnish with chopped chives.
    • Making     garam masala ******
    • Ingredients

      3 oz coriander seeds
      1 oz cumin seeds
      1/4 oz fenugreek seeds
      1 oz cloves
      2 oz cardamon seeds (brown best)
      1/4 teaspoon mace
      1/4 teaspoon nutmeg
      1 oz cinnamon
      1 oz black pepper


      Directions: How to Cook Garam Masala (Spice Mix – Mild)

      Roast coriander seeds, cumin, and fenugreek seeds separately for a few minutes until their rich aroma is given off. Combine with all other ingredients and grind.

      Pass the mixture through a sieve and store in an airtight jar.

      NOTE: Roasting the ingredients separately is important since each gives off its characteristic aroma at a different time.

      This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.

      Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.

      Prep Time: 10 minutes

      Cook Time: 4 minutes

      Total Time: 14 minutes

Pear, Cherry & Apricot Crisp – From Cooking.com — I want to try this with brown rice flour ( I made my own flour)


Pear, Cherry & Apricot Crisp

Source: Fine Cooking – Issue No. 29

Pear, Cherry & Apricot Crisp Recipe at Cooking.com

Active Time:  15 Minutes
Total Time:  1 Hour 25 Minutes
Yield:  Serves twelve.

You can bake this autumn fruit crisp in individual ramekins or in one large baking dish.


For the Crisp Topping:

1 1/2 cups flour

1 cup sugar

3/4 cup rolled oats

1/2 pound (16 tablespoons) unsalted butter, cubed and chilled

For the Filling:

7 ripe yet firm pears (I like Anjou), peeled, cored, and cut into 1-inch dice

clementines (or small navel oranges), peeled and sectioned

1 cup dried cherries

1 cup dried apricots, halved

1/2 cup orange juice

1/2 lemon, juiced

1/2 cup sugar

1 teaspoon ground cinnamon

1/4 cup flour

Butter for the ramekins

Make Festive Fudge-Bottom Candy Crunch Pie


In an electric mixer fitted with a paddle, combine all the topping ingredients and mix on low speed until large crumbs form and just begin to turn pale yellow. Refrigerate or freeze in an airtight container.

Heat the oven to 375 degrees F.

In a large bowl, mix the pears, clementines, dried cherries, dried apricots, orange juice, lemon juice, sugar, and cinnamon. Sprinkle in the flour and mix well with a rubber spatula. Let stand for 10 min. Lightly grease 12 ramekins (about 1-cup capacity) with butter. Divide the fruit mixture among the ramekins and generously sprinkle the topping to cover the fruit. Put the ramekins on 1 large or 2 small baking sheets. Bake until the topping is golden brown and the filling is bubbling slightly, 40 to 45 min. Remove from the oven and leave at room temperature.

Reheat the crisps at 300 degrees F until hot, about 20 min. Serve warm with a scoop of vanilla or ginger ice cream.

Natural Ginger Ale

Natural Ginger Ale
A naturally fermented old-fashioned ginger ale (also once called Ginger Beer) that contains beneficial probiotics and enzymes.
Author: Wellness Mama
Recipe type: Cultured – Beverage
  • A 1-2 inch piece of fresh ginger root, minced. Adjust this to taste. I use 2 inches as I prefer a stronger ginger taste.
  • 1/2 cup of organic sugar or rapadura sugar. if using plain sugar, add 1 tablespoon molasses for flavor and minerals.
  • 1/2 cup fresh lemon or lime juice
  • 1/2 tsp sea salt or himalayan salt
  • 8 cups of filtered (chlorine free) water
  • 1/2 cup homemade ginger bug (or can use 1/4 cup whey for a faster recipe though the flavor won’t be quite as good.
  1. Make a “wort” for your ginger ale by placing 3 cups of the water, minced ginger root, sugar (and molasses if needed), and salt in a saucepan and bringing to a boil.
  2. Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger.
  3. Remove from heat and add additional water. This should cool it but if not, allow to cool to room temperature before moving to the next step.
  4. Add fresh lemon or lime juice and ginger bug (or whey).
  5. Transfer to a 2 quart glass mason jar with a tight fitting (air-tight) lid. Stir well and put lid on.
  6. Leave on the counter for 2-3 days until carbonated and transfer to the fridge where it will last indefinitely.
  7. Watch this step carefully. Using whey will cause it to ferment more quickly and it will take less time. It should be bubble and should “hiss” like a soda when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter.
  8. As with any traditional fermented drink, it is more of an art than a science as it depends on the strength of your culture, the temperature of your house and the sugar used. The final mixture should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn’t become too carbonated as this will cause too much pressure and may result in an exploding jar!
  9. The mixture can be strained and transferred to Grolsch style bottles before putting in the fridge (we like these bottles).
  10. Strain before drinking.
  11. Enjoy!
Recipe by Wellness Mama at http://wellnessmama.com/8945/natural-ginger-ale/

How to Make a Ginger Bug


How to Make a Ginger Bug for Natural Soda How to Make a Ginger Bug

If you aren’t familiar with naturally fermented beverages, you might be asking what the heck a Ginger Bug is and why you should make one…

A ginger bug is a culture of beneficial bacteria made from fresh ginger root and sugar. It is similar to a sourdough starter for bread or a kombucha scoby for making kombucha. The ginger imparts its flavor and as it naturally ferments, creates a mixture of beneficial bacteria.

Though not overly tasty by itself, the Ginger Bug is the base for many homemade sodas and tonics. We use it to make Root Beer, Ginger Ale, Fruit “sodas” and more.

The recipe we use is an adaption of the recipe in Nourishing Traditions (p. 591) and is the culture we use for all homemade sodas. There is also an easier way to make soda that doesn’t require a ginger bug if you prefer to skip this step, but to make an authentic soda, the bug is needed.

Once this ginger bug is made, it can be kept alive and used continuously to make healthy soda at any time.

How to Make a Ginger Bug
How to Make a Ginger Bug for Natural Soda How to Make a Ginger Bug


How to create a ginger bug to use as the beneficial culture to make healthy fermented homemade sodas like old fashioned ginger ale or root beer.
Author: Wellness Mama
Recipe type: Cultured – Beverage


  • 1-2 fresh ginger roots
  • ½ cup white sugar (important for starting the culture. Honey, stevia or other sweeteners will not work)
  • 2 cups of water
  • Quart size mason jar


  1. Cut a piece of ginger root about 1.5 inches long to make 2-3 tablespoons of grated ginger. You can also finely chop instead of grating. There is some debate about if it is better to peel the root or not. My genera rule is that non-organic ginger gets peeled and organic just gets rinsed before grating.
  2. Place the ginger in a quart size mason jar and add an equal amount of white sugar (2-3 tablespoons). Nourishing Traditions insists that white sugar is needed to create the bug and I’ve had the best success with this, but a local friend claims that unrefined sugar or sugar with 1 tsp of molasses added works better. Try what you have and adapt as needed.
  3. Add 2 cups of filtered water to the mason jar. Make sure that the water has been filtered so that it does not contain chlorine which can affect the culturing process.
  4. Stir with a non-metal spoon and lightly cover. I cover with a coffee filter and rubber band.
  5. Each day for the next five days, stir the mixture at least once and add 1 tablespoon of grated ginger root and 1 tablespoon of sugar. (note: depending on temperature, it may take up to eight days of adding sugar and ginger to create the desired culture).
  6. You can tell if culture is active if there are bubbles forming around the top of the mixture, it “fizzes” when stirred and it takes on a sweet and mildly yeasty smell. It will also become somewhat cloudy and opaque. If mold appears on the top, scrape it off if it can be removed. It this happens more than once, you will need to start again. If the mixture hasn’t taken on these characteristics by the 7-8th day, you need to discard it and start again.
  7. Keep the culture away from other cultures like sauerkraut and kombucha or it can cross culture.
  8. Once the ginger bug has cultured, it can be used to create fermented sodas and drinks at the ratio of ¼ cup ginger bug starter per quart of sweetened herbal mixtures (for ginger ale or root beer) or diluted fruit juice (for fruit flavored sodas).


To keep the bug alive and continue growing it, you will need to feed it regularly. Add 1 teaspoon of minced ginger and 1 teaspoon sugar per day if kept at room temperature. You can also “rest” it in the fridge and feed it 1 tablespoon each of ginger and sugar once a week. To reactivate it, remove and let it reach room temperature and begin feeding it again.

Mango Coleslaw…

  • 1, 16 oz bag shredded green cabbage and carrots (coleslaw mix)
  • 1 mango, peeled and shredded (about 1 cup)
  • 1 cup mayonnaise
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Combine all ingredients.  (You can make this the night before serving and store in the refrigerator.)