honey

Coconut Milk Yogurt

March 14, 2012 by KerryAnn 39 Comments

Finally, the recipe so many folks have been asking for. Coconut milk yogurt with all real food ingredients! The CTF Facebook page has been excitedly waiting for this one while seeing my multiple posts and pictures on the progress of the recipe.

This recipe is from the Menu Mailer, Volume 4 Week 29. Please consider supporting our blog by making a purchase of a Menu Mailer subscription or buying some of the issues of the Back to Basics Menu Mailer series. Mailers contain the recipes, shopping list and prep schedule for 6 meals and one dessert every week. We add extras such as this coconut milk yogurt as we develop the recipes. The Mailer runs as low as $1 a week. You can receive a free Menu Mailer that was published in January, 2011 if you sign up for our mailing list.

Coconut milk yogurt from the recipe as written, unstirred, incubated 20 hours.

The slightly tan color comes from using rapadura as the sweetener to feed the beneficial bacteria. If you need a white yogurt, use honey.

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Herbal Remedies- Sage for Runny Nose

November 21, 2010 by KerryAnn Leave a Comment

While searching online for herb remedies, I saw sage as a runny nose remedy on many web sites in every form from tinctures to elixirs to teas. I tried it last night, and it worked well. TOO well. I took about one teaspoon crushed sage mixed into a little raw honey. It dried my sinuses out until they ached and I couldn’t breathe out of my nose on one side! I considered it to be a good trade considering what I had been experiencing and using a neti pot helped considerably with the discomfort. It fixed my runny nose for several hours, well into the night. It also stopped the coughing from post-nasal drip which in turn helped my sore throat, which was a huge blessing.

This morning, I gave each of the kids a pinch and I took two pinches mixed into a tiny amount of raw honey. Neither of the kids complained about taking it like that. I suspected they’d object to the tea, so this was a great solution. It is working extremely well, with no dryness or discomfort. I imagine if your runny nose was severe, you’d need a higher dose. Most websites recommended dosing it two to three times a day. I will experiment today with how often I need to dose me and the kids to be effective without drying us out. I am especially anxious to see how well it works to stop post-nasal drip that causes my kids to cough at night. I’ve been getting up twice a night to give them Ivy Calm for multiple nights now, and if this works I will switch to this instead as it is much cheaper.

Last year before Thanksgiving, I had ordered a one-pound bag of rubbed sage from Frontier, not realizing that it would be cups and cups of sage! So now I am glad to have one more use for this herb. I’ve been using sage tincture as an ingredient in mouthwash, and I believe now that I will make an elixir of it, too.

WARNING: Sage is a drying herb. If you are nursing, it will reduce or stop your milk supply. I would avoid it entirely while nursing, especially if your supply is borderline. It is also listed as a uterine stimulant and an herb to be avoided during pregnancy. However, I have seen no warning to avoid a culinary dose of this herb during pregnancy, so please do your own homework before considering this remedy if you are pregnant or breastfeeding.

Shared at Nourishing Treasures and Wildcrafting Wednesday.

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Teriyaki Salmon

March 24, 2011 by KerryAnn Leave a Comment

Teriyaki Salmon
From the Menu Mailer

4 salmon fillets
½ cup coconut oil, melted
5 cloves garlic, pressed
2½ tbs grated ginger
2 Tbs lime juice
2 Tbs sesame oil
2 Tbs rice vinegar
2 Tbs raw honey
1 cup tamari, soy sauce or coconut aminos (soy sauce substitute recipe is in the Often Used Recipes eBook)
½ tsp pepper

Place salmon fillets in a glass baking dish. In a small bowl, whisk remaining ingredients until combined. Pour over salmon and turn to coat. Cover and refrigerate 2-3 hours. Grill over hot coals 5-7 minutes per side, bake for 12-15 minutes at 350 degrees or pan-fry 3-5 minutes per side, until the fish flakes when tested with a fork.

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Baby Steps- Transitioning to Traditional Foods in March

March 3, 2011 by KerryAnn Leave a Comment

Last year on the forum, we started a Baby Steps section to help people new to traditional foods. Each month, I will be posting those baby steps to the blog in case you’re wanting to start your own Traditional Foods journey.

For March, our theme is to begin reducing sugar intake now that we’ve upped the vitamin and mineral content of the meals.

Desserts- Nut Butter Brownies

August 20, 2010 by KerryAnn Leave a Comment

I promise your family won’t realize there’s squash in these brownies! I realize that it is a little early for winter squash to be coming in for all areas of the US, but this recipe was requested over on the CTF Facebook page. When the squash come in, I cook up the ones that aren’t a variety that keep well and store them in the freezer. I make this as a quick and healthy snack year-round using the frozen puree.

Nut Butter Brownies

From the Menu Mailer, Volume 1 Week 30 [Read more…] about Desserts- Nut Butter Brownies

Sneaky Herbs

February 22, 2011 by KerryAnn 3 Comments

This past Spring, I joined Herb Mentor and stayed with them for a few months, learning all I could about the use of herbs. One of the tips I picked up is that you can soak an herb in vinegar and use that in your cooking.

I’m always looking for ways to get medicinal herbs into me in ways that don’t resemble forms of torture. I know some of you laugh, but some of herbs I use are especially difficult to get down and I’m the type that can swallow anything. I am totally not picky when it comes to the taste or texture of what I have to swallow, a skill I learned while I was so ill and going through chelation. I found that some of the less palatable root herbs, like dandelion and burdock root, are easily done in vinegar without it becoming a mind-bending flavor.

So I began using the burdock and dandelion vinegars in all sorts of dishes, including uncooked things like my quick honey mustard dip (recipe below). So far, no one has noticed any change in flavors or made any comments. I now soak all of my apple cider vinegar in burdock or dandelion prior to use.

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