A "Self-Help" approach to living healthy, because you don't need to be a nutritionist, trainer, or doctor to treat your body right. Be good to your body and your body will be good to you. We'll focus on natural ingredients to address different health concerns and improve general well being. Come along with me on this journey and let's get Healthie!
Sharing from my Craftie channel. Make these edible ladybugs for a cute decoration to add to salads, appetizers, OR add to an edible bouquet. Great for a Springtime or Garden Party themed event. Fun for kids!
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I absolutely LOVE avocado! But, they brown so fast.. I'm never able to eat a whole avocado at once and I need to store half until the next day. I found myself not eating as much avocado as I'd like because I didn't want to see half go to waste every time.
A Pinterest search concluded that I should drizzle the avocado with lemon juice or lime juice to prevent browning. That may work fine if you intend to use it for quacamole or avocado mash to spread on toast. Adding a liquid, especially an acidic liquid, just results in a mushy mess. I prefer mine sliced fresh, so the mushy method is not my favorite.
Through a deeper search, I found that storing your avocado half in a container along with cut onion prevents browning as well. Awesome! I can have fresh avocado the next day without the mush! It worked wonderfully... until the day I needed to store a half and didn't have a fresh onion...
Hmmm... What to do?? I decided to check my spice cabinet for onion powder and give that a try. At this point my avocado was already cut and I had nothing to lose. It was a waste for sure if I didn't at least try.
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A fresh, delicious, and healthy way to use your Summer harvest. Try this quick and easy no-cooking recipe for a snack between meals or a side dish at suppertime. This Salad is also a great dish to bring to Summer cookouts, potlucks, picnics, etc. Today's video features a slight variation to my original recipe published in the Fresh From the Farmstand Gooseberry Patch cookbook. Purchase the book (linked below) for the original recipe or watch the video for the variation. OR make a few adjustments of your own to customize it to your specific taste. Either way, I think you're gonna love it! Watch the video here:
........................................................................................ Fresh From the Farmstand book: https://amzn.to/2NLlLUE ........................................................................................ *May contain affiliate links. If you make a purchase through these links I earn a small commission. This helps to keep me in business but adds NO additional cost for you. Thank you! ........................................................................................
Sheetpan Suppers are one of my favorite new trends in cooking! It makes cooking quick and easy with little to no cleanup while eliminating the temptation of unhealthy cooking methods like frying. Be sure to watch the video below for step-by-step instructions on how I made it:
I took a Turmeric & Ginger Boost drink and concentrated it into a 2 oz. "shot" serving per day and also added a couple things to the recipe that will help your body absorb the most nutrition possible from the Turmeric. This is a great anti-inflammatory addition to your Psoriasis-friendly diet, a great boost for your immune system. Watch my YouTube video for the recipe:
Poke Sallet (also called Poke "Salad" by us Hillbillies) is an old-time favorite dish in the Appalachian region. In its plant form, before cooking, it is called Poke Weed. Poke Weed grows wild in this area and we forage it in the very early Spring. As always, when foraging, be 110% certain that you know exactly what you are looking for. You wouldn't want to get ahold of the wrong thing, which brings me to my next point... CAUTION: POKE WEED IS TOXIC! Yes, that's right. It is toxic from root to tip, but I will teach you how to boil out the toxins and use it as you would any other cooked greens. You're probably thinking, "What's up with Hillbillies and their poisonous foods?". Right? Well, isn't even chicken toxic to eat if not cooked? Also eggs, if not pasteurized, must be fully cooked to eliminate the possibility of Salmonella poisoning. Many foods are this way. It just seems odd because it isn't usually vegetation that carries this risk. Here in Appalachia, we don't mind it any more than cooking our chicken and eggs to a safe temperature. We are blessed with bountiful foraged foods and don't mind putting in a little work to take advantage of what is freely given. It's a gift from God and we receive it with Thanksgiving. Poke weed can grow to be as much a 10 ft. high. But when foraging, be sure to harvest plants no more than 2 ft. high, as the plant becomes more toxic the larger it grows. Harvest by cutting the stems and leaves, leaving the root in tact in the ground for next year's harvest. The roots and berries are the most toxic part of the plant. Never eat these! Next are the stems, with the leaves being least toxic. The toxins are denoted by the apparent purplish color on the stems. Clean by breaking the leaves away, peeling downward to remove the purple skin from the stem. Cut or break away this skin from the leaf, keeping the leaves for cooking. If you want, you can peel any remaining purple from the smaller parts of the stems and cut these up to use with your leaves as well. Rinse thoroughly and drain in a colander or salad spinner. Detoxify by boiling 3 times,10 minutes of boiling each time, changing the water out for clean water and rinsing the greens between each time. After your 3 boilings are complete and the greens are rinsed and drained a final time, you may use the Poke Sallet as you would any other cooked greens. Most people around here like to then fry it up with onions and bacon in bacon grease. It would be perfectly healthy to fry this up with onions and bacon, using a healthier oil such as avocado oil or coconut oil. Another favorite option, my husband's fave and a very healthy option at that, is to cook the greens in with scrambled eggs. Poke Sallet is DeLiCiOuS with egg! Just give them a quick fry in a healthy oil as described in the first option and then pour your beaten eggs in on top and stir as the eggs cook. Similarly, you could also use these greens in omelets, frittatas, quiches, etc. Be sure to check out my full tutorial as I show you step-by-step how to detoxify this delicious Appalachian foraged favorite. Watch the video here: https://www.youtube.com/watch?v=G0Xmei_DIQ0
To have these growing wild on our property is quite a blessing and we are thrilled to find these each year. However, as always, I must warn you: Before foraging for Hickory Chickens or any other wild foraged food, always be 110% certain that you know exactly what you are looking for. False Morels are also found in areas where true Morels are found. False Morels are highly poisonous!
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