Honey: An Amazing Product of Nature

There is so much to learn and say about this amazing product of nature that it was hard to decide what to post, but here's a beginning:

Honey…

• Is made up of vitamins, enzymes, minerals, and antioxidants, among other good things. (details here and here)
• Is a bifidobacteria that aids in digestion. (details here and here)
  
• Helps the body absorb minerals such as calcium. (details)
• Never expires! Bacteria can’t grow in honey because it has a low water content and a relatively high acidic level, which creates a low pH environment. (details)
• Is not just for internal use. Being hygroscopic, it is also great for the skin and hair. (details)
  
• Is antibacterial, so it’s great for wound care. (details)
  
• Can boost energy, build the immune system, and is a natural remedy for some ailments (like arthritis and allergies). (details)
  
• 1 Tb. of honey has 64 calories and 1 Tb. of sugar has 46 calories, so honey does have more calories than sugar. However, since honey is sweeter than sugar, we use less of it. Click here for more information on the differences between honey and sugar.

If you need a little help finding a honey distributor in your area, try this website. I'm sure not every distributor is listed here, but it's a starting point. You can also do an internet search for "local honey" or "bees" and the name of your city or state.

Like Magic: Budgeting Tip #6

I learned something recently that I just have to pass on as a helpful household hint and possible budget saver.

Have you ever gotten one little grease spot on a shirt (or several on your child's clothes) and been unable to remove it (from, say, dropping a piece of buttered toast on yourself)? I have, way too many times, and it's always semi-tragic because it's a new shirt or a shirt I love, yet the spot is too obvious to continue wearing the shirt as I would like. The same thing happened to my husband's nice pants the other day as well, but I didn't "panic" about it this time because...

A couple weeks ago I did some research online about possible fixes for this situation--since I wasn't willing to just get rid of every item of clothing that has food grease spots--and I found something that really works. Some of you may already know this and use it regularly, but for me it has been like magic. All you need to do is use some Dawn liquid dish detergent, or another kind of liquid dish detergent that has enzymes in it; enzymes are the key. Squirt a small amount on each spot and rub it in, then let sit for a few minutes and wash like you normally would. The amazing thing is that this even works on old stains that have already been washed and dried. It's probably not a foolproof method, but so far for me it has done wonders.

Square Foot Gardening

This is the time of year when many of us start (or finish) planning our summer gardens. We have visions of beautiful green plants growing strong, and fresh, yummy produce we've picked ourselves. We feel much excitement and anticipation at the possibilities.

Well, because of my family's plans to relocate this summer, we won't be able to have a garden this year, which makes me sad. But I wanted to pass on a gardening method I learned about several years ago and have tried a few times for myself, for those who need ideas--or motivation. And the best part is that this method can be used on your porch, patio, balcony, or backyard. So if you're like me and currently have no backyard but still have that gardening itch, this is an excellent way to garden. (This pic is our balcony garden from one year ago, just starting to grow.) Or if you're just looking for a way to garden in your backyard with less of a time and energy commitment, please check out the link below.

Square Foot Gardening, a method developed by Mel Bartholomew, is being taught world-wide, including to people in third-world countries, and has changed lives because of its revolutionary, empowering, yet simple principles. It uses less space, requires less weeding and watering, yet tends to yield more than traditional gardens. (The above linked website isn't as navigable as I would like, but Mel's book is fabulous and can be found through the library system.) I have loved my SFG and will definitely be gardening this way again next year!

Best Fudgy Brownies

Sometimes--if you're like me--there are times you just have to have chocolate. That was the case for me last week. So I made these brownies, which I hadn't done in a while, and it reminded me how terribly good they are. They completely hit the spot for me. This recipe has only 8 ingredients, with no preservatives and no artificial anything. And for those who have never made brownies from scratch, I promise it's not hard!

Best Fudgy Brownies
Yield: about 12

1/2 c. butter
1/2 c. baking cocoa powder (unsweetened)
1/2 c. raw sugar
1/4 c. honey
2 eggs
1 tsp. vanilla
1/4 c. whole wheat flour and 1/4 c. white flour (you can use all whole wheat if you don't mind a flatter brownie)
1/4 tsp. salt

Preheat oven to 350 degrees and grease 8 x 8 x 2 size pan.
In medium saucepan melt butter.
Remove from heat, add cocoa. Stir until well blended.
Add honey and raw sugar and mix well.
Add eggs one at a time and beat well.
Stir in vanilla, flour, and salt. Don't overbeat.
(Fold in 1/2 c. chopped nuts, if desired.)
Spread batter in greased pan. Bake 25-30 min or until inserted toothpick comes out clean.

Eat slowly and savor every delicious bite!

* If you are one who prefers a dark chocolate taste, skimp on the honey.

Note: If you prefer mint brownies, add 1 drop of peppermint essential oil (certified therapeutic grade only) to your batter and mix it in just before pouring into pan and baking.

The Dangers of Nitrates

Lately I've been learning about nitrates and I keep being surprised by how many products have them. My family doesn't eat much processed food, obviously, but we do eat things like lunch meat and the occasional kielbasa sausage. Now what I am learning about nitrates is making me rethink even this small amount. Below is a quote from an informative article found at organicconsumers.org:

"Sodium nitrite is a dangerous, cancer-causing ingredient that has no place in the human food supply," [says nutritionist Mike Adams]. The USDA actually tried to ban sodium nitrite in the 1970's, but was preempted by the meat processing industry, which relies on the ingredient as a color fixer to make foods look more visually appealing. "The meat industry uses sodium nitrite to sell more meat products at the expense of public health," says Adams. "And this new research clearly demonstrates the link between the consumption of processed meats and cancer."

Homemade Tartar Sauce

Of course homemade is always best, and that also goes for sauces. Have you ever seen how many ingredients are in those jars of tartar sauce at the store?! Crazy, and definitely unnecessary. This family recipe has only 5 ingredients and is delicious on white-fleshed fish.

Tartar Sauce

1/2 c. mayonnaise
1/4 tsp. Worcestershire sauce
1/2 tsp. grated onion (or substitute dry minced)
1 T. chopped pickle
1 T. lemon juice

Stir together all ingredients, cover, and chill until ready to serve.

One Cause of Vitamin Deficiency

Yet again, let me quote from the Weston A. Price Foundation:

"Whole wheat is rich in nutrients. During the process of turning whole wheat into white flour, the B vitamins as well as vitamin E, calcium, zinc, copper, manganese, potassium and fiber are removed. In an attempt to replace some of the destroyed nutrients, minute amounts of synthetic nutrients are added back in to "fortify" or "enrich" the product. Take Spaghetti-O's for example. Right on the label it claims that Spaghetti-O's are an excellent source of eight essential nutrients, seven of which have been added through fortification. Obviously, Spaghetti-O's lack any real nutritional value, so food manufacturers attempt to add artificial nutritional value by fortifying processed junk foods with synthetic nutrients. The synthetic B-vitamins added back to the white flour are derived from coal tar and lead to imbalances within the body. This creates a deficiency in certain of the B-vitamins as the body works to correct the imbalance. Symptoms of a B-vitamin deficiency include: fatigue, depression, anxiety, irritability, poor memory, insomnia, heart palpitations and muscle tenderness."

Ooma: Budgeting Tip #5

I haven't posted any financial tips in a while, so I've decided to venture out of the kitchen today. :)

This is something I've been excited about for a while, ever since my friend told me about it. It's called Ooma and it's been talked about in media like the Today Show. (From what my friend has told me, it beats MagicJack, though in reading customers' reviews, it sounds like it depends on what you're look for, as the two products have different strengths.) But Ooma seems perfect for my family's needs, so I hope to purchase it in the near future.

What is Ooma? It's a phone service/system that works through your existing cable or DSL internet line. You get free U.S. calling, call-waiting and caller ID, and outstanding voice quality. And unlike MagicJack, you don't have to leave your computer on to make and receive phone calls or have a long-distance number, and from all I have heard, the clarity of reception doesn't even begin to compare. You pay around $300 for it once, up front, and then only $11.95 per year after that! If you're like us and you have a "bundle" that includes internet and long-distance phone, you will start saving quite a bit of money after only about 3 months. I love things that pay for themselves! And I absolutely hate paying $70+ per month for phone and internet!

Here is Ooma's official website, if you're interested in learning more about this product and want to calculate how much you would save by buying it.

Calzones

This is one of my family's favorite recipes! It does take longer to make than some things, so I don't make it all the time, but it is a great dinner item to eat while traveling, (as long as you don't fill them too full or messy), if you can plan ahead. It's also a versatile recipe, since you fill the calzones with the toppings you like, which could be different each time, or different for each calzone (depending on each person's preferences and/or allergies). And besides being wonderfully delicious, it provides your family a few servings of grains and vegetables in one meal!

Calzones

1 c. warm water
2 1/4 tsp. yeast
1 Tb. olive or vegetable oil
1 tsp. salt
2 1/2 c. whole wheat flour

Mix and knead (by hand or machine) until dough is soft, pliable, and non-sticky.
Allow to rest while preparing toppings.
Grease two large cookie sheets.
Divide dough into 6 equal parts. Roll each part into about a 7-inch circle with rolling pin.
Spread desired pizza sauce and layer desired toppings on half of each circle to within 1 inch of edge.
Fold dough over filling, fold edges up, pinching at intervals to securely seal.
Place on cookie sheets.
(Brush tops with slightly beaten egg, if desired.)
Bake 20-30 min. or until golden brown.

Constipation...Did You Know?

This isn't a topic most of us like to talk about, but it is a real issue for many people (as it has been for me at various times in the past, as well). And constipation can lead to other problems, like headaches, acne, and fatigue. Here are some truths about healthy bowels:

"Chances are you're constipated and you don't even know it. Most people think as long as they move their bowels on a regular basis without any strain that everything is fine. But that's simply not the case. The human digestive system is designed so that as new food comes in the old waste should move out--usually 30-45 minutes after a meal. So if you eat 3 times a day, ideally you should move your bowels three times per day--simple concept, yet not very common in our processed food society. What's more common is one bowel movement every other day. That means if you eat six meals in two days and have one bowel movement, you are eliminating the waste of one meal and storing the waste of five meals! That's a lot of waste! And where does it all go? It stays inside the body creating a perfect environment for parasites to thrive in. Not to mention that all that waste can add up and add extra, unwanted pounds to the scale."

As I keep mentioning, whole grains and beans are fiber-full, which helps keep us "regular." But white flour has all the fiber removed from it, so when your diet consists of mostly white flour, you are effectively plugging up your colon with paste! The perfect recipe for constipation... :(

Bean Quintet

The original recipe came from my Better Homes and Gardens Cookbook and I reworked it so as to use dry beans. It's a great crock pot recipe as well. (As with all beans cooked from scratch, be sure to follow my cooking guidelines (see #3) to get rid of the gas--whether you cook the beans on the stove or in the crock pot.) I have tasted many baked beans that I liked, but most are too sweet for my taste and lack that particular tang or kick that makes them satisfying. For me, this recipe provides the perfect "baked beans" taste.

Bean Quintet

Sort, rinse, and bring to a boil the following:
A heaping 1/2 c. each of 5 different types of beans (or whatever you have, in this amount). [Examples of what I have used are: kidney, pinto, black, great northern, garbanzo, lima, etc.]

Once beans are rinsed and again brought to a boil, either pour into crock pot or continue cooking on stove, adding remaining ingredients:

1 c. chopped onion (1 large)
1 clove garlic, minced (or more, if desired)
3/4 c. ketchup
1/2 c. molasses
1/8 - 1/4 c. honey (if desired)
1 Tb. prepared mustard
1 Tb. Worcestershire sauce (the "kick")

Notes:

• More of any of the last 5 ingredients can be added as desired, until it has the taste you like best.
• As with my Homemade "Refried" Beans, the trick is to be sure the beans never run too low on water, yet don't end up with too much, depending on how thick or runny you like your "baked" beans.
  

Rice Pilaf with Veggies

Rice Pilaf with Veggies

Mix the below ingredients and enjoy! If you don't have all the vegetables listed, just improvise with what you have.

1 1/2 c. brown rice, cooked
1 large onion, chopped
1 c. sliced fresh mushrooms
1/2 c. sliced celery
2 cloves garlic, minced
chicken broth or bone broth to cook rice in
1/2 tsp. black pepper
1/2 c. corn
2 carrots, sliced
1 tsp. dried basil
Additional spices, as desired.

Butter vs. Margarine

When I read this article a few years ago I started seriously considering eliminating margarine from our diet, but not until we moved a couple years ago did I make that fresh start. Now I would never go back. (By the way, the above article is not light reading and is very long, but it is very interesting and informative.) Of course, this information has its refuters--not surprisingly, many of them connected to the National Association of Margarine Manufacturers--but I've decided that like so many other practical things, it just makes sense to get back to the natural food source, to products with fewer ingredients. And Michael Pollan agrees with me. After all, for how many hundreds of years have people been making and eating butter? And margarine has been around for less than 100 years.

Many of us have received an infamous email about margarine vs. butter--at least once. Go here to find out the truth behind that email.

Isn't the switch expensive? some will ask.

It can be. But if you do it like I do and stock up during the sales that come pretty often (and then store it in the freezer), it's not too much more expensive than margarine. And it tastes so much better, as do the items you cook and bake with it!

It's just another of those little things I can do to help my family eat healthier.

"Jello" Salad

I've never been one to get excited about jello, but this healthy variation is one I really enjoy, as do my kids. And the flavor is so much richer than plain old jello that several guests have commented on how good it is. I also love how versatile the recipe is!

How is it healthier? No refined sugars and no artificial flavors or colors. Note: Gelatin packets/envelopes are available in different sized boxes in the jello section of your local grocery store.

Gelatin Salad
Pour 2 envelopes gelatin into small pan with 1 c. cool water Allow to soften 5 min.
Bring to boil, stirring constantly (burns easily). Gelatin should be completely dissolved by this time. Take off heat, stir in 1 can of juice concentrate, any kind (100% juice), cold or frozen. Add 1 Tb. lemon juice.
Put pan in fridge and check every few minutes.
Add cut up fruit of choice when "jello" is starting to harden.
Transfer to serving dish, place back in fridge until set.
Two of my favorite juices to use in this recipe are white grape and peach, and white grape and raspberry. Fruits I especially like to use are peaches, bananas, and any kinds of berries.

Another Try...

Well, I waited all week for feedback on what kinds of recipes you all want more of and what's helpful for you, but so far have had no responses. I'm hoping this means you are happy with what I've been posting... :) I still need feedback, though, so I've started another poll to expedite the process. And of course I still welcome comments on this topic or any others that pertain to this blog.

Thanks,
Katrina

My Mixer

I have been asked for information on what kind of mixer I use, so this post is dedicated to that topic...

This picture shows a KitchenAid 600 Professional 6 Qt Stand Mixer, which is what I own and love! If bought new, it's expensive (for me) for a kitchen "gadget" but I have been very impressed by its quality, durability, and strength. My mother has a different kind of machine for bread mixing, which I have used before, and this is definitely my preference! Almost all its parts are made of metal and are super easy to clean, unlike some other mixers out there (including my mom's). After all, there is nothing worse than spending the time to make bread (or something else) and then having to spend as much time cleaning the machine afterward!

This lovely machine is what I use to mix and knead bread and is large enough I can make 4 loaves of bread at a time. I also use it for making cookie dough, muffins, other kinds of bread, and just about everything I need a mixer for. I have to keep it in an easy-access spot on my kitchen counter because I use it so frequently. Before I got this mixer I used a bread maker I found at a thrift store to mix and knead one loaf at a time (and when the dough was ready I would take it out and put it in a regular loaf pan and cook it in my oven). I had to make bread more often that way, but it worked just fine for a few years.

I need to point out that even if you don't have any kind of mixer, you can still make homemade bread. I have at least one cousin who makes it regularly, mixing everything by hand--4 loaves at a time. She's amazing! I don't have that kind of patience and don't find mixing dough the least therapeutic (unlike some of my siblings), so I have a hard time working up the motivation to make it that way (though if I had to, I would), so this is the perfect solution for me.

So there is my recommendation for a high-quality, long-lasting, powerful mixer that has served me excellently since the moment I got it.