(Join me here as I invite guest blogger, Alisha Bonnell, to share some truth in learning to manage the silent monster…)
Tis the season for all things pumpkin! Try this recipe- even if you don’t like pumpkin pie. It is very mild in pumpkin flavor since each pie only has a half cup. I also do not suggest adding dough leaves to the middle of your pie like I did. It did not set up as well, but if you want to add the decor, roll the dough thinner. 😉 What ways are you enjoying pumpkin this year? Enjoy this delicious recipe! 😀
Make a pie crust: 1 cup white flour, 1/2 cup whole wheat flour, 1/2 cup butter (1 stick), 1 pinch salt, 1 egg, 1/4 cup water.
Blend together the flour and butter with a pastry fork till it is crumbly. Mix the egg and water together, then pour over the flour. Mix with a sturdy spoon till stiff and blended. Put dough on a floured surface and knead until dough is smooth and elastic. You might have to add a little more flour. Divide into two balls, then roll out into two crusts to fit your two 9-inch pans. Flute the edges as desired. Set aside.
HOMEMADE PUMPKIN PIE
1 cup pumpkin
1 cup Thai Kitchen unsweetened (full fat) coconut milk
1 cup almond milk
2 teaspoons pumpkin pie spice
3/4 cup maple syrup
Blend pumpkin and half of the milk in the blender til very smooth and creamy. Add rest of ingredients: blend till smooth. Pour into two prepared unbaked 9-inch pie shells. Bake at 375 degrees until pies are set up- about 40 minutes depending on your oven. Serve with whipped coconut cream.
1 (14 ounce) can unsweetened (full fat) coconut milk
1-2 TBSP white sugar (or to taste)
1 teaspoon pure vanilla extract
- Refrigerate can of coconut milk, 8 hours or overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
- Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
NOTES: Do not use “lite” coconut milk – it won’t whip. Organic coconut milk offers the best consistency. I have had the best success with Native Forest(R) or Whole Foods 365 Everyday Value(R) brands. If possible, avoid guar gum as an ingredient, which also inhibits whipping.
Serve immediately. If you must store it, refrigerate in a glass container or Mason jar for up to 3 days. Shake or whisk gently to fluff the cream again before serving.
Spaghetti With Flair
By: Shannon Beeghley, LPN, NS, CHHC
1 pound of hamburger, thawed
1/2 medium onion, chopped
1 (14.5 oz) can of diced tomatoes with basil, garlic and oregano
1 (6 oz) can of tomato paste
1/2 to 1 cup water
1 tsp garlic powder
1/2 cup celery, chopped
1 medium slim zucchini, quartered and sliced
Add salt and pepper if desired.
Cooked spaghetti noodles
Fry the hamburger and onion together till the meat is brown. Drain excess fat. In a food processor or blender, put the tomatoes, tomato paste and water. Blend well. Add to the meat. Stir in the garlic powder. Add the celery and zucchini. Add more water if needed. Let simmer on medium heat till the veggies are tender crisp. (or simmer to desired tenderness).
Serve on a bed of cooked zucchini noodles. Top with 2 tablespoons of freshly shredded mozzarella cheese. YUM!
One day you are walking out your back door and find a little plant growing up beside the patio. You wonder what it is, and remember you have a book inside that describes plants in your backyard. After getting it and comparing pictures from the book to the real life plant, you decide it is purslane. Reading a bit of the paragraph, you discover some incredible information! Who knew that weeds could be so tasty and full of nutrition? This little powerhouse of nutrition is a necessary ingredient in your salad bowl!
Purslane is usually growing along a building or out in the driveway. It has a slightly juicy yet a tangy taste that is very mild. I found a large plant of it and made several meals from the one plant! Purslane looks like a spread out succulent that has reddish colored stems about the size of a #2 pencil with dark green oval leaves. (The sun was so bright the day I took this picture, you cannot see the red stems!)
Most people think you have to eat fish, walnuts, avocados etc to get your Omega 3… Well, it turns out that purslane comprises of MORE Omega 3 fatty acids than any other vegetable plant! Herbalist James Duke says that 3.5 ounces of purslane contain 400 mg of ALA. (1) If you have some chickens in the backyard and feed them some purslane, they will lay eggs with 20 times more omega’s than regular eggs!! 20 times!!! That is a huge inflation! 😀 Munch munch!
Purslane has been used in the herbal world for many things-
- stomach problems
- intestinal problems
- shortness of breath
- cardiac tonic
- muscle relaxant
- urinary tract infections
- kidney stones
- dysentery & bleeding
- wounds or breast infections
It also helps increase uterine contractions, has antibiotic and anti-fungal properties, kills parasites, treats appendicitis and the American Indians infused the leaves in flaxseed as a liniment for a stiff neck!
CAUTION: Even though purslane has evidence of relaxing muscles and increasing uterine contractions, it should not be used in excess amounts during a pregnancy. (1)
Purslane is also high in antioxidants, omega 3 & 6 fatty acids, melatonin, glutathione, vitamin A, B, C, E, beta carotene, magnesium (450mg / cup), calcium (2000mg / cup), potassium (8000mg / cup), Co-Q10, and zinc to name a few!! Wow!! 😀
You can see in the photo above, I had chopped some of the leaves and put it in with lettuce, topped it with fresh salsa and blueberries for a sweet crunch. I used a peach vinegar for dressing, but you can eat it with any salad dressing. It can be used in smoothies, salads, potato salad, soups, stir fry or Asian dishes.
Go search your yard for some purslane and let me know how you use it!
Here’s to your health! ~ Coach Shannon
Do you find yourself wishing for things or circumstances to change, but life keeps happening and nothing seems to be changing? Do you struggle to just keep your head above water, above the daily grind of the work/home/school schedule and wonder if you ever will get a moment of “me time” to sit down and catch your breath? Let alone plan or fix a meal after a long day at work… when is there time for that?
Allow me to encourage you a moment. When we get tired (and I mean REALLY tired) of where we are in life – never seeming to get ahead- then we will FIND the time to sit down and write down some goals. The hardest part is trying to carry out those goals after writing them down.
Recently, I was very tired of never seeming to get over the hump and was spinning my wheels. I finally took a leap of faith and JUMPED on board with a group of coaches who led me through some classes that really cleared up the vision and future for me and my business. I still have to do the work of implementing the different goals and suggestions, but have felt more inspired for the future than I ever have! I have surpassed some of my goals and feel even more determined to put forth more effort for the remaining 6 months of this year!
If you are feeling stuck in place and need a boost, send me an email at email@example.com. I will listen and guide you in making better choices if you are ready to make a change!
Find me over here @createdtopersevere
Do you have lots of zucchini from your garden? There are so many ways to fix them! How are you using up your zucchini? Here is a fun pizza recipe!
4 cups zucchini, grated
1/2 tsp salt
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
1/2 cup Parmesan cheese
2 eggs; beaten
1 pound hamburger
1/4 cup onion, chopped
1 cup pizza sauce
Mix the zucchini and salt; let stand 10 min. Add 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese and 1/8 cup Parmesan cheese and the beaten eggs. Press into a greased 9×13 baking dish. Bake 20 min at 350 degrees. Brown meat and onion; drain off the grease. Stir pizza sauce in with the meat and onion, then bring to a boil. Remove from heat and spread on the zucchini crust. Top with remaining cheeses and bake 20 min at 350 degrees.
Variation: You may add 1 cup chopped green peppers and 1 cup sliced mushrooms or any other vegetables to the top of meat before baking.
**Total baking time 40 minutes. Serves 10-12 people
Enjoy! ~Coach Shannon
2 quarts sliced cucumbers
1 medium white onion sliced
2 TBSP salt
1 .5 cups sugar (can use less if desired)
2/3 cup white vinegar
Cover sliced cucumbers, onion and salt with cold water and let stand for 2 hours . Drain well. Dissolve sugar in vinegar by heating in a small pan on the stove. Let cool, then pour over sliced cucumbers and onions. Cover and let it marinate in the refrigerator 24 hours. Freeze pickles in containers with a little of the marinade in each box.
When ready to use, thaw pickles and eat with sandwiches or as a side dish. Pickles are usually still a little crunchy! They are not what I consider a “sweet pickle” but they do have a “slight sweet & tangy” taste!
Yield: One recipe makes approximately 2 quarts or 3 pint boxes.
A couple years ago, I tried several of the “natural” sunscreens sold in stores only to continually break out in a rash. Then I found this recipe for Shea Butter sunscreen and I made some. When I was in Israel for 3 weeks- outside most of the time- I used this liberally every day and was able to prevent looking like a fried red lobster! I actually tanned a nice golden brown!
Zinc Oxide is used in a lot of lotions, creams, and diaper rash ointments. Here is an article on the benefits of it.
I plan to make this again soon, so if you are interested in purchasing some, please get your order in now! Email me at firstname.lastname@example.org.
Be safe out there this summer and protect your skin! Then you can enjoy the sun!
Shea Butter Sunscreen!
What you need:
- 1 C 100% pure Shea Butter
- 1/2 C Coconut Oil
- 4 ounces Beeswax (less if you want thinner lotion, but this if for water resistance)
- 1/2 C Olive Oil
- 2 t or more Liquid Vitamin E
- 3 T Zinc Oxide Powder
What to do:
Combine all ingredients except the Zinc Oxide in crockpot. I highly recommend a crockpot liner for easy clean-up! Heat on high until all ingredients are completely melted. Will be a clear golden color. Then slowly, whisk in the three tablespoons of Zinc Oxide. Carefully, pour into Mason Jars or other heat safe containers and let sit uncovered until cooled. The SPF on this recipe is about 30, but adding more Zinc Oxide will make it higher.
**If you want to make a liquid sunscreen, try this natural homemade sunscreen oil recipe.
Yield: About 30 ounces
NOTE: I made it in my 2 quart pan on the stove. It works just the same as long as you heat it slowly. It is best to add the Vitamin E oil very last as the heat might destroy its benefits. You can add less beeswax for a thinner consistency. – Coach Shannon
Needing some new recipes for strawberries? I’m seeing lots of posts about them on social media and I am wishing I could go pick some out of my patch! However, my strawberry patch is in my imagination, so I don’t have to go far! 😀 haha!
Last year I found one the width size of my cup!
Strawberries are rich in vitamin C, fiber, folate and potassium. The USDA-ARS Human Nutrition Research Center on Aging states they are a great source of antioxidants and places them among the top 5 antioxidant- rich fruits!
Strawberries fight against cancer, heart disease, memory loss, stress and anxiety. One source states “According to a research at Tufts University, the antioxidants in strawberries could prevent or even reverse problems like memory loss, Alzheimer’s and Parkinson’s disease – all conditions blamed on free radical damage.” Eat a strawberry (or three) after a stressful day and it may increase your dopamine- the happy chemical in your brain! (1)
Here is a recipe to try!
Strawberry Electrolyte Drink
By: Shannon Beeghley, LPN, NS, CHHC
-3 cups of coconut water
-1 cup of frozen strawberries
-1/8 teaspoon of sea salt
-2 tablespoons natural sugar or honey, to taste
Throw into you blender and let it run until everything is thoroughly mixed together and the mixture is smooth.
And a healthy jam recipe I want to try!
Toss a few sliced strawberries in with some fresh garden spinach, a sprinkle of slivered almonds and drizzle with a poppy seed dressing! Ooo-la-la! 😀 Add to smoothies, on top granola & yogurt, fresh strawberry pie…. YUM!
Word of caution- there are allergy concerns for a few people when it comes to strawberries. Be sure to ask your friends if they or their children have strawberry allergies before your cookout get- together. Also, it is very important to properly wash your locally grown (or store bought) berries to avoid any harmful bacteria that can cause disease. Ask your local berry farmer if they used any fertilizer sprays. Berries can be washed in a light vinegar/water mix to clean off fertilizer sprays etc. Rinse the berries several times before consuming! Fresh berries will keep about a week! (If they last that long! 😀 )
How do you eat your strawberries?
- Eat and Heal by the Editors of FC&A Medical Publishing
Hi everyone! Do you ever wish you could have a safer bleach alternative? Something without a chemical smell or hazard to your health or small children?
I worked with a nurse a few years ago, who worked in surgery, and she told me they would educate women about the dangers of chlorine bleach & that it can cause breast cancer. When you search the web, (1), (3) you will find pros and cons to using Bleach, but it IS made of chemicals. If the scientists making it are using gowns, gloves, goggles and face masks, shouldn’t that indicate there is a respiratory hazard of breathing in the chemicals? Do you wear gowns, gloves, masks and eye goggles before doing laundry or cleaning your house with bleach? Bleach is corrosive and will eat at skin or anything it is placed on. It breaks down elastic in underclothing pretty quickly, if washed in it frequently.
I once thought I would mix bleach with another “harmless” cleaning agent and I immediately got a foaming mist of horrible smelling “gas” coming up out of the bucket! I failed to read the label which states to never mix Clorox with any other chemical cleaning agent! So I quickly opened the windows and got the fans going to draw out the harmful gas.
I have not used Clorox for a long time. Instead, I make my own with only 3 ingredients using a recipe by Jillian that I found online! (There are many different recipes for bleach alternatives online! Just search and find the one you like.) It really does whiten my clothes. For gray- dingy looking socks or under- clothing, allow them to soak for several hours before washing.
My mom used this Natural Bleach Alternative recipe on an old dry rag to wash mold off my painted walls and baseboards. The mold came right off with some gentle rubbing!
- 12 cups water
- 1/4 cup lemon juice
- 1 cup hydrogen peroxide
Mix. Add 2 cups per wash load or put in spray bottle and use as a household cleaner.
NOTE: I cut this recipe in half and used an old half gallon empty vinegar jug to store the Natural Bleach Alternative in.
Happy environmentally green & safe cleaning! 😀