How many of you love the cold weather? I am not a fan but I do tolerate it if there is snow. On a cold streak right now in Missouri and a bit of snow and ice. As long as I don’t have to be on a busy highway I love to drive in it. Everything is so bright at night and you can hear a pin drop. My house is warmer with a bit of snow on the roof and it just refreshes the dull winter time for me.
This time of year tea is my choice of drink. All kinds. Sometimes I just drink warm water with a drop of YL Lemon and some stevia. It’s delicious and doesn’t charge up my blood sugar and the lemon especially in the morning gets the liver ready for the day. Couple of gluten free ginger cookies on the side.
I crave sunshine, warm beaches and cutting the grass this time of year. Yes I LOVE to cut grass. The sunshine and smell invigorate me. I seem to be drawn to anything with citrus or refreshing food during the cold months. Like yesterday I went out to eat somewhere I don’t usually go to, little pricey, but it is restaurant week here and I felt drawn to this restaurant. Maybe something seafoodie ( like the beach ), refreshing salad, you know. So I got a lobster tamale for the appetizer, beautiful salad with beets and goat cheese and walnuts… pretzel crusted trout and creme brulee. UM YUM! Hit the spot. The only thing missing was the beach.
Been running my diffuser with all kinds of good smells from Young Living. Yesterday I had Spearmint and Grapefruit in it. Today I may do a bit of work on pulling some tax info. together. It is that time of the year. The Nitro helps me wake up ( not like caffeine… just a normal feeling wake up), Clarity I put in the diffuser and Highest Potential I put on my wrist or the back of my neck. If you have never tried quality essential oils you don’t know what you are missing. I use them for my everyday life now and so glad I have them.
I have been using fermented food for a while. Kefir, yogurt and kombucha but hadn’t really incorporated a fermented veggie or at least one that I really like. They are so good for the digestion. At my age it is a bit compromised from too many wrong choices over the years and I am trying to treat my gut with more respect these days. I love this product. If you like sauerkraut you will like it. All the fermented foods acquires a time of adjustment but over time I now eat them daily.
Going to a party this week where we will be making bath bombs. This is a beautiful heart filled with rose petals and epsom salt and YL Joy oil. The smell and feel is divine. Great DIY Valentine’s Day gift.
Please let me know if I could send you a sample of some of the Young Living oil… I’ve got a house full that I would love to share !
Decided to make some of my yummy sprouted pancakes this morning. I have come to the conclusion that I do best with sprouted grains or sourdough. Much easier to digest. I substitute my homemade kefir for milk when in a recipe but you could also use a quality buttermilk or yogurt for a substitute. For the toppings, grass fed butter from my butter crock…love that thing, organic maple syrup and organic raspberries. Had I thought I would have whipped up my Kalona farm cream. To drink, organic jasmine green tea. Good smells coming from my kitchen this morning.
If you have never tried kefir give it a try. I buy dairy that is low pasteurized, not homogenized and grass fed when I can. Looking for a source locally for raw milk at this time. For yogurt I buy Greek because you get more protein in that. Right now I am stuck on making maple vanilla kefir. When I don’t do that I throw some fruit in it for the second ferment. It is really easy. All you need is some kefir grains.
Here is the recipe from the Nourishing Traditions Cookbook.
Pancakes makes 16-20
- 2c. of freshly ground spelt, kamut or whole wheat flour( I used sprouted grain)
- 2c. of buttermilk, kefir, or yogurt
- 2 eggs, lightly beaten
- 2 T. maple syrup
- 1/2 t. sea salt ( i use celtic)
- 1 t. baking soda
- 2 T. melted butter
Soak flour in buttermilk, kefir or yogurt in a warm place 12 to 24 hrs. ( Those with milk allergies may use 2 cups of filtered water and 2 tablespoons whey, lemon juice or vinegar in place of the buttermilk, kefir or yogurt.)( Again I use sprouted and don’t soak.) Stir in the other ingredients and thin to a desired consistency with water. Cook on a hot oiled griddle.These pancakes cook more slowly because they have been soaked. ( I think mine cook pretty much like regular flour.) She has other variations in her cookbook for this recipe. Corn cakes, buckwheat cakes and crispy pancakes.
This is my maple vanilla kefir.
My yard is filled with noise this week. The Carolina Wren in the Oak tree, the House Wren in the brush and checking out my house I have hung in the Birch tree, the Purple Finch in my Boston fern, the Robin’s nest in the neighbor’s gutter, the Catbirds with their meowing right before bedtime, the Mockingbirds, the Nuthatch with his “yank yank” sounds, the woodpeckers both Downey and Red-headed, and of course the Sparrows, Cardinals, and Bluejays. Throw in the bunny friend I’ve made in the last few days that is gorging himself on my lawn(which is filled with goodies of every kind because I do not spray), and it makes it hard for Puppy and me to peel ourselves away from the activity and blue skies with white fluffy clouds.
Greens for breakfast, lunch and dinner today for one of my sides as the doctor suggested and washing it down with a new kombucha flavor…Celestial Seasonings meyer lemon ginger YUM!!! Retiring with a new yoga dvd and waking up to a fresh page of life to color as I wish tomorrow.
More like photograph but you know what i mean 🙂
Cultured Food Life.
Ever heard of kombucha? How about cultured vegetables?
She has some good information and interesting recipes.