May 19, 2015

Grilled or Toasted Peanut Butter & Pecan Granola

Some of you may know that I am currently without an oven as we transition from the camping area to the cabin... which hopefully will be by Sukkot or the end of summer. This season of our lives has created somewhat of a learning curve for me in the way of baking. As my cooking options at this time are over propane... either in the way of a camp chef or a small two burner. Which means my trusty old oven recipes have to be creatively converted or placed on hold. But all is not lost... we have a recipe conversion success story!

Grilled and Toasted Peanut Butter & Pecan Granola

The Recipe:

 3 cups Oats
1/3 cup Peanut Butter
1/3 cup Maple Syrup {or Honey}
1 t Vanilla
¼ t Salt
3 T Butter {or Coconut Oil}
1 cup Pecans {whole or piece}

The Directions:
  • Melt the peanut butter, maple syrup and butter together in a medium sauce pan, add – the oats, vanilla and salt – stir well. Enough to coat the oats.... this is where I test my texture. If it looks too dry I add a little more wet of either butter or maple syrup. Sometimes both. Add the Pecans.
  • Toss this mixture into your heated dutch oven and cover, let it be - over low to medium heat for about five minutes... then check it. Do not leave it alone or you may burn your granola. After five minutes – stir. Repeat for about three times to equal roughly fifteen minutes.
  • Remove your pan from the heat and leave the lid on. Let your granola sit for about ten minutes... stir. Remove lid. Once the granola is cool –  store in the cooler or the fridge.

This process sounds involved, but really I just threw it all in and watched & stirred it every now again. However this recipe is a little more moist than other granola's that I make - which is why I store it in the cooler/fridge.

We were so pleased this worked and that it tasted yummy! Trust me when I say I have had a couple of do overs. {we ate those too} This was served for Shabbat breakfast with home made vanilla yogurt and/or a half cup of raw milk option. 

Perfect for warm spring mornings.

~ blessings!

Shared With: Homemaking Monday's #53 @ Strangers & Pilgrims on Earth

May 7, 2015

She Considers a Field: herb walks and botanical identification

For my latest assignment I was to take an herb walk and gather three samples, "bring them home and identify the family, assume benefits of each of the three samples I had collected and compose a paragraph or two for each sample." I needed to describe the plant thoroughly, making mention of any characteristics that had alerted me to the appropriate botanical family. "Outline benefits that are typical of this family as well."  Directly from the text book...

The first part of the assignment was the easy part because the roads, fields and yard are filled with all kinds of botanical learning opportunities. There are plenty to chose from and many of them are in various stages of growth. The weather has been beyond wonderful too.

In my wanderings I was given a gift...

 Although Wood Sorrel was not on my submission list for class, I had taken a shine to learning about this beneficial botanical. And while I was being tutored in it's identification - the seed pods exploding upon a light brush of the hand... the leaves grabbed my attention.

I looked upon this petal in my hand... and all I could see was love. Not sloppy agape love. Not little chubby babies with wings and arrows love. Not even a false symbol of a fleshy feeling... but of love from above. The love that says - I am in everything. All around you.

If you will but stop. 

And listen to the things I have created for you to learn from and enjoy. 

The things I have given to learn of me. The El of Abraham, Issac and Jacob. My Yeshua the Messiah.

Wood Sorrel. A small little plant with many healthful possibilities. Who would have thought one encounter would bring my heart to it's knees before my Redeemer and every time I use it I will be reminded of Him. 

For since the creation of the world His invisible attributes are clearly seen, being understood by the things that are made, even His eternal power and Godhead, so that they are without excuse...
{Romans 1:20} 

~ blessings!

*Please note that my posts are editorial in nature and are not meant to treat or diagnose any illness. Practice personal health safety. I am currently enrolled in the course from Vintage Remedies called Advance Herbal Medicine by Jessie Hawkins, so please feel free to head over there if you are interested in what I am learning!

April 18, 2015

Four easy ways to add Astragalus to your diet

Getting to know Astragalus {Astragalus membranaceus} has been so much fun! Did you know that this root is great as an immunomodulator, supporting respiratory functions, it's chemoprotective and calming to the CNS. Astragalus is also anti viral, anti bacterial and anti tumor... it's key constituents are polysaccharides and isoflavones. No known contraindications.

One of the best ways for me to wrap my head around herbal learning is to incorporate into my daily life as much as possible. And over the past few weeks I have playing with a couple of ways to add this herb into our diet - simply because it is that good for you.

 One of those ways is in soup and here is my new favorite version to share:

Chunky Astragalus Kale Chicken Soup

First: in a small sauce pan, place 1 ½ cups of water and 6 pieces of Astragalus root, approximately one inch in length. Over medium heat bring these to a boil and simmer for fifteen minutes. Remove from heat and set aside.

Next: in a large soup pot add the following... along with a tablespoon or two of coconut oil, and saute until semi soft.

8 cloves of garlic, minced
1 small onion, diced
2 medium carrots, chopped
2 medium celery stalks, chopped
1 inch of grated ginger root

Then add:

1 cup of kale, chopped
4 ½ cups of Chicken Bone Broth/or Stock

Finally remove the Astragalus from the water in which is was simmered, add this water to the soup pot and heat through... about ten minutes. May serve with salt and pepper to taste once warmed to your liking.

  • I also added 1 ½ cups of chopped chicken... either way is delicious.

Astragalus bone broth is made by adding simply adding astraglaus to your bone broth recipe, or you can checkout this recipe for great details on how to make it.

You can also make Astragalus tea by taking about four pieces of root, approximately one inch long and boiling it in two cups of water for 4 to 5 minutes. Strain liquid and allow to cool to desired temp. Add a small touch of honey if needed.

Astragalus tincture is made by taking a pint jar and filling it about half way with dried Astragalus root that has been chopped or pieced as small as possible. Then add vodka or similar 80 proof plus and fill the jar with enough to cover the root by at least two inches. Lid and Label. Store in a dark cool place for about seven weeks, shaking daily.

When your time is up. Strain off your tincture and re-jar liquid. Label and Date. Store in cool dry place out of lighting. Use a teaspoon up to three times a day, as needed in juice, water, or tea. For an extra boost add 1 teaspoon to a cup of your Astragalus bone broth.

How do you like to use Astralagus?

~ blessings!

Shared With: Strangers and Pilgrims on Earth 

*Please note that my posts are editorial in nature and are not meant to treat or diagnose any illness. Practice personal health safety. I am currently enrolled in the course from Vintage Remedies called Advance Herbal Medicine by Jessie Hawkins, so please feel free to head over there if you are interested in what I am learning!