Fresh Lemonade with Raw Sugar

In our latest Bountiful Basket we received 8 lemons, which isn't a fruit I cook with often. When my oldest daughter saw the lemons, she exclaimed, "Oh, we can make lemonade!" She had learned how to make it in preschool previously and had been wanting to make it at home ever since. She was so excited I decided we'd better do it, but we made it with raw sugar instead of refined. It was lovely and made my daughter's day.

Fresh Lemonade with Raw Sugar

• 6 lemons (about 2 c. lemon juice)
• 1 c. raw sugar
• 6 c. cold water

Stir raw sugar and 1 c. of the water together in small saucepan. Heat, stirring often, until sugar is completely dissolved and resembles syrup.

Squeeze juice from 6 lemons.

In pitcher thoroughly mix 5 more cups water, lemon juice, and sugar syrup. Place in fridge until desired coldness. Serve.

Substitutions

The other day I was looking for ingredient substitution information and ran across this helpful section of JoyofBaking.com. It even includes some more obscure stuff, so I thought I'd pass it on in case it can be of help to you too.

Food Safety Bill

Have you been hearing things about the Food Safety Bill that ended up passing in Congress the end of 2010? I didn't hear a lot about it but enough to get me worried and wanting to know the truth. While I still don't know quite who/what to believe, it was good to get a better perspective on the issue. This site says it's a bad thing for everyone, this one details why this bill won't actually affect those of us who home garden (or even small farms), and this site suggests what is next. Personally, I feel the FDA has too much power as it is (and the majority of America is still as unhealthy as ever) and they certainly don't need any more!

The Many Benefits of RRL

Several months ago I did a post on Red Raspberry Leaf (RRL) and told you how it had helped my last pregnancy and delivery and how I was then taking it to aid my fertility. Since I am now in the second trimester of my fourth pregnancy (one ended in miscarriage) I have been re-reading the information on Red Raspberry Leaf and re-committing myself to drinking my daily RRL tea--in the right amount for this stage of my pregnancy. And it amazes me all over again how many benefits this herb provides! It is no wonder that so many women add it to their daily health regimen and why it is now even being recommended by many regular OB/GYNs (and not just CNMs). Here is my previous post with a basic list of the many health benefits of RRL and links to direct you to more complete information.

Benefits of Bone Broth

In the past I have mentioned how tasty homemade bone broth is, but while a new batch of turkey bone broth has simmered all day in my crock pot, I realized I've never done a post exclusively on the benefits of bone broth. So let me rectify that because this is something that should be part of everyone's diet.

Bone broth contains important vitamins and minerals because they are leached out into the broth from the bone marrow during cooking. In an informative and extensive article, Dr. Daniel of the Weston A. Price Foundation writes:

"Many studies now confirm what Grandma always knew--that broth made from bones is a great remedy, a tonic for the sick, a strengthener for athletes, a digestive aid, a healing elixir. And unlike bitter medicines, broth can be incorporated into delicious soups, stews and sauces.

"The substitute for broth is MSG, which food manufacturers use to achieve the taste of meat in canned and dehydrated soups and in imitation sauces. MSG is toxic to the nervous system but broth--rich in calcium--is protective. One of the most important things you can do to improve your health is to use real broth and avoid imitation foods."

Dr. Daniel's article explains the roles that proline, glycine, and gelatin play in keeping our bodies healthy, repairing damage, aiding digestion, and boosting the immune system. Bone broth contains all of these nutrients and others, and is one of the best sources of usable calcium.

I love knowing all this stuff when I'm eating a delicious dish that includes bone broth, but what I love most about making my own broth is knowing how natural it is, how irreplaceably delicious it is, and how I am using all of the animal I possibly can.

Eggplant Parmigiana

A little while ago we got a good-looking eggplant in our Bountiful Basket and, while I really like Ratatouille, I wanted to find a recipe my kids might like more than they liked that one. So first I went to my Better Homes and Gardens cookbook, and there I found this recipe (p. 518), which I had never tried before. I loved it! Somehow it just really hit the spot for me. And much to my amazement, not only did my six-year-old like it (she had decided it was pasta and we didn't correct her), but most miraculous of all, my almost three-year-old couldn't get enough of it! I totally did not expect that. I don't know if that will happen again next time I make it, but I hope so.

Eggplant Parmigiana

1 small eggplant (12 ounces)
1 beaten egg
1/4 c. flour
2 Tb. oil
1/3 c. grated Parmesan cheese (we used fresh)
1 c. meatless spaghetti sauce
3/4 c. shredded mozzarella cheese (3 ounces)

Wash and peel eggplant; cut crosswise into 1/2-inch slices.

Combine egg and 1 Tb. water. Dip eggplant slices into egg mixture, then into flour, turning to coat both sides.

In a large skillet cook eggplant, half at a time, in hot oil 4 to 6 minutes or until golden, turning once. (If necessary, add additional oil.) Drain on paper towels.

Place the eggplant slices in a single layer in a 2-quart rectangular baking dish. (If necessary, cut slices to fit.) Sprinkle with Parmesan cheese. Top with spaghetti sauce and the mozzarella cheese.

Bake in 400 degree oven for 10 to 12 minutes or until heated through.

Oven Roasted Kabocha Squash

I had never heard of Kabocha squash before I received one in a recent Bountiful Basket. (In my opinion, that's one of the joys of these baskets because we get to try things we might not otherwise ever buy.)

So, as usual when I need to know more or to get ideas, I went to the internet. I honed in on a particular, simple recipe for oven roasted kabocha squash on a food blog I'd never been to before, but which greatly impressed me. (And apparently I'm not the only one, because she's received a couple of impressive awards.) Tiny Urban Kitchen is a fun foodie blog to explore and use to get more ideas, particularly for those of us who don't eat a lot of meat.

But I digress. I included the blog's links above because, while my husband and I enjoyed this recipe as much as the blog's author, ours didn't turn out nearly so pretty, nor will our camera take such picturesque photos. So I'll let you do the perusing...

Budget Saver Tip #19: Dryer Sheets

A couple years ago I quit using disposable dryer sheets altogether. One of my reasons for doing so was simply their smell, since I am so sensitive to artificial scents. Linked to this was knowing how many chemicals they contain, and the fact that those chemicals often build up inside the dryer and create a fire hazard. I also liked the idea of not having to ever add dryer sheets to my purchase list. There are a few alternative options out there, including adding white vinegar to your wash loads, since it is a natural fabric softener. But my favorite option has been these:

I found mine at a local health food store, but I imagine they are a little more available now. For example, here and here.

While they won't save you a ton of money over the disposable variety, they will save you about twice as much, and they are infinitely more green.

Here is one site's price comparison.

Your Goals for a Better 2011

At the beginning of every new year, there is, of course, always a lot of talk about new year's resolutions. Sometimes I make them, sometimes I don't. I like to make new goals throughout the year as I realize they are needful, and so sometimes in January I don't feel the need to add any more. But sometimes a brand new start at the beginning of a brand new year is very appealing and motivating. If this is true for you and you've made your health resolutions already but need additional ideas on how to accomplish these goals, or you're trying to figure out how to specify your goals into a manageable way to improve this year, check out the links below to my previous posts on such topics.

My hope is that something I have researched/written/lived can help you as well:

• Paring down your sugar intake
  
• Being more proactive about preventing illness
• Improving your sleep (or your kid(s)' sleep)
• Budgeting better
• Making regular exercise part of your lifestyle
  
• Making more home-cooked meals from scratch
  
• Eliminating refined white flour from your cooking
• and as part of that, increasing your whole grain consumption, including whole wheat
  
• Adding more beans to your diet
• Switching from margarine to butter
• Grinding your own whole wheat flour
• Adding regular probiotics to your diet
• Eliminating/reducing MSG from your diet
  
• Healthier eating alternatives in general
  

Here's to a healthier, more financially sound, and more educated 2011!

MSG Continued (YouTube Video)

Since the issue of MSG is now constantly on my mind (see previous post about this topic), I am continually learning more about it. One of the interesting things my research brought up is this YouTube video by Dr. Vincent Bellonzi. It's almost 10 minutes long but well worth your time if you are at all interested in what MSG does to the body, brain, and emotions.

I really wish more people knew about this stuff and we could all band together and make some big changes in the food industry!