I am so grateful to be nominated for the above two awards at the Canadian School Of Natural Nutrition Alumni conference this weekend in Toronto! Competition is fierce as there are several of us nominated who have worked hard at educating the public about healing the body through natural nutrition and lifestyle, through writing books, doing public speaking, and much more.
Sorry for the error. It is Sunday June 5th at 3:30p.m.
Join me for a one hour presentation on:
Womens Health: Hormone Imbalance, Hypothyroidism, and Weight Loss
Sponsored by Intuitive Path Superfoods.
June 5, 2016 @ 3:30 PM
Saskatoon Farmers Market
320 Avenue D South
Register at Intuitive Path Superfoods or on Eventbrite
See you there!
I love all the new recipes coming out with powdered lime rinds in the salad dressings! And I have been using powdered lemon and orange rinds in many of my recipes, for example Lemon Curd. These delicious additions to your pantry are loaded with vitamin C, and that zingy taste many of us love. It is most IMPORTANT that you use organic fruits only, to prevent all of those pesticides getting into your system. Whenever you happen to see a bag of organic limes, or lemons, buy the whole bag and make powdered rinds.
I find 1 tbsp. fresh is about the same as 1 tbsp. dried in most recipes.
First I scrub the fruits well, then peel them. I place small pieces of rind on dehydrator trays.
I like to dehydrate at 105 degrees, as this low temperature maintains the nutrition. Alternately, you may leave them on a plate to dry at room temperature, or in a very low oven.
When very dry, I place small amounts in my Magic Bullet and blend to a powder. If you do not have a Magic Bullet, you may use a blender or coffee grinder. Then I store them in pretty glass jars for use.
Juice the remaining fruits, and use or freeze in small containers for future use.
I have several small jars of organic dried orange rinds in my pantry. One of the recipes I make with them is Orange Rooibos Tea. Buy large bags of organic plain Rooibos tea. Combine 3 tbsp. dried orange rind with 2 tbsp. loose rooibos tea and voila! Orange Rooibos Tea – all organic and very inexpensive.
Please visit us this Saturday, March 5th, from 10:00a.m. to 4:00p.m. at Holy Family School in Willowgrove to support the outdoor skating rink for the Evergreen Community Association. There are many vendors and a soup and bun lunch for $5.
Feel free to stop by my table and ask a nutrition and healing question! I will be selling my books, Eat Away Illness, Cook Your Way to Health, and What Your Doctor Doesn’t Tell You About Foods, as well as some quilts!! and more.
See you there…..
Butterflies are Free. Noah’s Ark. Lone Star.
A big thank you to Reagan Smith and the students of Dr. John G. Egnatoff school for having me come into their classroom to discuss German Culture. Three students went to the trouble of making Strudel, a traditional German dish! Delicious! I particularly enjoyed the many personal thank you cards sent by the students.
In addition to German history, pictures, and discussion, we looked at two of the healthy foods that Germany has given us, poppy seeds and sauerkraut. My German mother, who passed in 2013, was famous for her strudels and poppy seed dishes. Growing up, her family made a dessert from ground poppy seeds and sugar sprinkled over cooked macaroni! Poppy seeds are loaded with calcium (127 mg. in 1 tbsp.), high in fiber(1.7 grams in 1 tbsp), as well as significant amounts of magnesium, phosphorus, and potassium. The following recipe is what I served to allow the students to have a taste of poppy seeds. Of course the taste of sauerkraut was nowhere near as popular as the squares!
POPPY SEED SQUARES
Original recipe found in Harrowsmith, I’ve changed the white flour and sugar to whole foods, and revised it to be gluten and/or dairy free. These healthy little morsels made with whole grain flour and natural sugars, are tasty and nutritious!
1 3/4 cup whole grain spelt flour (use buckwheat flour for gluten-free with 1 1/2 tbsp. guar gum)
1 tsp. baking powder
1/4 tsp. baking soda
1 cup coconut sugar (use less if desired)
1/2 tsp. unrefined sea salt
1/2 cup butter, melted (use coconut oil for dairy-free)
1/3 cup honey
2 organic eggs
2 tbsp. unsweetened Almond Breeze, or milk of choice
1 tsp. vanilla
1 cup unsweetened organic desiccated coconut
1/2 cup poppy seeds
1. In a medium sized bowl, place flour, baking powder, baking soda, coconut sugar and salt. Stir to combine.
2. In a small saucepan on medium heat, melt the butter, add the honey and bring to a liquid.
3. In a small bowl, place eggs, vanilla, milk, butter and honey and stir to combine.
4. Add liquid ingredients to dry ingredients, and stir well to combine.
5. Add coconut and poppy seed and stir to combine.
6. Place in an oiled glass 9 x 13 pan.
7. Place in preheated oven of 350 F.
8. Bake for 15 minutes, turn heat to 325 F. and bake for another 5 minutes or until toothpick comes out clean.
9. Cool on a wire rack. Cut into squares to serve.
Although the recipe on Potato Soup this morning on the blog is now correct, the original did have an error – no potatoes! Thanks to friends for prompt emails.
Please check the blog or add 1 1/2 pounds of potatoes, diced to the ingredient list.