Chocolate Juice-Pulp Quick Bread

Recently, I've been juicing, and I'm very frugal.  I don't like to waste anything, especially food.  For me, the juice pulp is one such thing that I don't want to waste.  I've come up with several recipes, and this Chocolate Juice Pulp Quick Bread is the most recent.

The last Juice Pulp Quick Bread I made was made with regular sugar as a gift.  However, since I'm going to be eating this one, I made it with no added sugar.  Instead, I used coconut sugar and xylitol.  Both have negligible impact on blood sugar levels.  This is my first experience with xylitol, by the way.
Remember, when using juice pulp, be sure the pulp goes with the recipe.  For instance, it probably wouldn't be a good idea to use the pulp from peppers in this recipe.  However, they would be fine in the Pulp Burger recipe.  Also, be sure and run the pulp through the juicer twice so that it's well ground and as dry as possible.  In this particular recipe, I used carrot, celery, apple, and cranberry pulp.

Chocolate Juice-Pulp Quick Bread
Makes 1 loaf

Pre-heat the oven to 350F.  Spray a loaf pan with olive oil cooking spray, and set it aside.

In a mixing bowl combine  well:

1 1/2 to 2 cups juice pulp (see paragraph above for explanation)
1/2 cup coconut sugar
1/3 cup xylitol (or 1/2 cup sugar equivalent)1/3 cup melted coconut oil (or olive oil)
(Or instead of the coconut sugar and xylitol, you could just use 1 cup regular sugar)

Add and mix well:

2 eggs
1/3 to 1 cup water (add water until the batter is smooth enough to spread in the pan.  It will vary depending on how moist the pulp is.)

Add and mix until combined:

1 cup whole wheat pastry flour
1/2 cup unbleached flour
1/3 cup cocoa powder1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon

Pour the batter into the prepared pan.  Smooth the top with the back of the mixing spoon.

Combine and sprinkle over the top of the batter:

2 teaspoons xylitol

Bake the prepared dough at 350F for about 50 to 60 minutes or until a knife inserted off center comes out clean.  Cool on a wire rack or tip it on its side while in the pan till cool.  Serve warm with butter, or wrap in plastic wrap and chill before slicing.  Makes a nice home made gift!  

Juice Pulp Quick Bread

Juice Pulp Quick Bread


If you've been reading my blog, then you'll know that I've been juicing the last couple of weeks.  I have had some pretty great successes with my juice fasts -- I lost over 8 pounds on a 3 day fast, and on one fast until dinner time, I lost 4 pounds.  I'm not just juicing to lose weight, although I'm very pleased with that; I'm juicing to get healthier.

I'm very frugal, and I don't like to waste anything, especially food.  For me, the juice pulp is one such thing that I don't want to waste.  I've come up with several recipes, and this Juice Pulp Quick Bread is the latest.

Remember, when using juice pulp, be sure the pulp goes with the recipe.  For instance, it probably wouldn't be a good idea to use the pulp from peppers in this recipe.  However, they would be fine in the Pulp Burger recipe.  Also, be sure and run the pulp through the juicer twice so that it's well ground and as dry as possible.  In this particular recipe, I used carrot, celery, apple, kiwi, orange and cranberry pulp.

Juice Pulp Quick Bread
Makes 1 loaf

Pre-heat the oven to 350F.  Spray a loaf pan with olive oil cooking spray, and set it aside.

In a mixing bowl combine  well:

1 1/2 cups juice pulp (see paragraph above for explanation)
1 cup sugar
1/3 cup olive oil

Add and mix well:

2 eggs
1/3 cup water

Add and mix until combined:

1 1/2 cups whole wheat pastry flour
1/2 cup unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Pour the batter into the prepared pan.  Smooth the top with the back of the mixing spoon.

Combine and sprinkle over the top of the batter:

1 tablespoon sugar
1/4 teaspoon ground cinnamon

Bake the prepared dough at 350F for about 50 to 60 minutes or until a knife inserted off center comes out clean.  Cool on a wire rack.  Serve warm with butter, or wrap in plastic wrap and chill before slicing.  Makes a nice home made gift!  (Actually, I got so excited about taking my Juice Pulp Quick Bread gift to the recipients that I forgot to take a picture!  It turned out beautifully, though.)

Pulp Muffins with Crumble Topping -- Another Juice Pulp Recipe

Another Juice Pulp Recipe -- Pulp Muffins

Juice Pulp Muffins with Crumble Topping

I'm doing another juice fast, and I just can't bring myself to throw away the pulp.  In this recipe, I specifically had carrot, celery, kiwi fruit, apple and cranberries in the juice I made this morning.  I ran the pulp through twice to get any excess moisture out, then I threw together these muffins.

Juice Pulp Muffins with Crumble Topping

Makes 12 muffins

Pre-heat the oven to 400F.  Spray with cooking oil spray one 12-cup muffin tin.  Set this aside.

In a mixing bowl combine:

1 egg

1/2 cup milk

1/2 cup water

1/4 cup oil

Add about 1 1/2 cups leftover pulp from juicing (see paragraph above)

Stir in:

2 cups unbleached flour (or whatever "flour" combination suits you)

1 tablespoon baking powder

(1/4 teaspoon sea salt, optional)

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

I had to add some additional liquid to get the batter so it wasn't too thick.  It should be spoonable and not runny.  Scoop the batter into the prepared pan by scant 1/2 cupfuls.  Make sure there's an equal amount of batter in each muffin cup.

Prepare the Crumble Topping.  In a small bowl work the mixture together with a fork until it is well combined:

1/3 cup flour (as above)

1/3 cup sugar

3 tablespoons butter

Sprinkle about 1 tablespoon of the crumble topping on each of the muffins.  Bake the muffins at 400F for about 20 minutes or until a knife inserted comes out clean.  These a quite moist and dense, so it may take more time.

Enjoy!

Iodine Deficiency

A friend of mine asked me to create this document, so I'm posting it here because I believe might benefit from it.

I've recently learned about iodine -- specifically the deficiency thereof.  Michigan is actually known for being iodine deficient -- there's nearly none in its soil.  Kind of remarkable, I think!

I'm waiting for a book that I've ordered that will give me a lot more information, but this is what I've gleaned so far.  And just a heads up -- the iodine they add to salt is not readily bio-available, so don't think you're covered if you're using iodized salt.

"At a basic level, sufficient iodine is responsible for proper development and metabolism in individuals. The nutrient supports an appropriate metabolic rate in the body, maintains constant energy levels, benefits the formation of healthy skin, teeth and hair, and regulates the reproductive system. The nutrient is also beneficial for appropriate immune function, prevention of fibrocystic disease and cancer, and maintaining healthy cells." (From:  http://www.earthclinic.com/remedies/iodine.html)

Note the portion I highlighted.  They make that seemingly simple statement, however, if you think about it -- that's HUGE!  Maintaining healthy cells...  I've read from other sources every cell in our body needs iodine.  From what I've learned, the thyroid needs it the most:

"The body requires iodine to produce thyroid hormones, natural chemicals that regulate many functions of the body. Thyroid hormones are responsible for regulating metabolism, maintaining proper bone and brain development and performing a variety of other functions." (ibid)

However, all the other cells of our body need it, too.  The liver is a big user, requiring it to manufacture digestive enzymes amongst other things. Even though the thyroid desperately needs the iodine, the rest of the body gets dibs on it.

Some of the "diseases" that are indications of a possible iodine defiicency are:

• ADHD
• Autism
• Breast, Thyroid, Ovarian and Uterine Cancer
• Detoxification
• Fatigue
• Fibrocystic Breasts
• Graves' Disease
• Hashimoto's Disease
• Hypothyroidism

just to name a few.

How to test for iodine deficiency -- paint a patch about 2" in diameter on the abdomen or inner arm of iodine.  The kind typically found in a medicine cabinet will work just fine.  If the iodine stays on the skin unchanged for 24 hours, there is no deficiency present.  If it's there 10-24 hours, there is a deficiency.  If it is only there 10 hours or less, there is a severe deficiency.  When I did my test it only was present on my skin for 2 hours!

J.CROW'S® Lugol's Solution of Iodine 2% 2oz

Here is a page with instructions on how to dose iodine once a deficiency is detected.  The proper form needs to be acquired -- it's called Lugol's iodine, which isn't a brand but a formulation.  It should be available at most health food stores.  I got mine at Amazon.  Use the paint test to detect iodine levels.  They say it may or may not be necessary to dose daily.  Thankfully, with the paint test, it's easy to tell!

Iodine has been used historically to treat blood clots, varicose veins and tumors by topically painting the iodine over the affected area.  I don't have my Lugol's yet, I've just been "playing around" with the cheap'o stuff I got at WM to do the paint test.  I woke up at 4ish and my leg was hurting so badly I couldn't get back to sleep.  I painted the painful area where I'd previously had several ruptured tendons and now have pretty intense varicose veins with my cheap WM iodine.  The pain immediately went away, and the veins were dramatically reduced in the morning.

I hope this information is helpful.

Blessings,

Sharron

Update 1-20-15:  I wanted to give an update since I've been using iodine both topically and internally for about a month now.

Topically -- I've been putting it where ever I hurt or feel I need it, especially my left knee.  I've been told I need both knees replaced, (they are bone-on-bone with arthritis), and the left one really gives me a lot of trouble.  I often  have to use walking sticks, (basically crutches), and can't walk around the grocery store.  However, since I've been using the iodine on my knees -- I just do it whenever it hurts -- my pain has gone way down.  It has gone down enough that I was able to walk around a grocery store on Saturday, and my knee was not bothering me when I was done.  That is nothing short of remarkable!

Internally -- I'm only taking the US RDA at this point and am not seeing a lot of difference, though I am seeing some.  I'm going slowly and am hoping to find a holistic doctor nearby who can properly evaluate me.

Book reviews -- I'm planning to do some book reviews, one of which being the Iodine book by Dr. Brownstein.  

Juicing recipes and my results from a three day juice fast

Juicing recipes and my results from a three day juice fast

 Some juice we made recently

My family got me a juicer for Christmas, (Yes, we celebrated early), so I decided to go on a juice fast.  I used this site, All About Juicing, to get my recommendations and learn the "tips of the trade," so to speak.  She's really got some great information that helped me a lot when I was getting started.  I highly recommend her site.

The intention of my fast was to clean out my system, and I determined I would go for as long as I felt I could. I did my fast for 2/3 of a day, 2 days and 1/2 day to be exact.  The first day, I really didn't know what I was doing and broke my fast right at the end of the day.  The second two days went really well.  There were a couple of times I felt like I needed something solid in my system, so I had either a couple of fresh mushrooms, a bit of avocado or some unseasoned home made broth.  After just a bit though, I was satisfied, and I didn't feel like I'd broken the intent of my fast.  Each day I drank juice for 3 meals and 2 or 3 snacks a day.  I drank about 80 ounces of water and took milk thistle capsules to help my liver with the detoxing.  Additionally, I often added 1 tablespoon ground flax seed and chia seed blend to my juices for additional help with detoxing.

During the two days of "solid" fasting, I had no desire for solid food, (except for what I mentioned above), and working with the food didn't bother me at all.  I had a remarkable amount of energy!  I did things around the house I haven't done, or been able to do, for months.

The last 1/2 day was different.  I woke up feeling good again, but after I'd had my morning juice; I didn't feel as well.  I'm uncertain if it was the combination or if it was that my body was just "all done" with the fast.  I drank my juice and my water and wasn't satisfied like I had been the previous days.  I had my morning juice snack of a combination that I knew had been successful the previous days, just in case it was the juice combination that was the problem.  That didn't help.  I still felt head-achy, shaky, and I was hungry.  Because that juice combination that had previously worked out well didn't, I decided it was time to break the fast.  I had about a cup of home made unsalted turkey and vegetable soup and about 1/2 cup unsalted mashed potatoes and mushrooms.  I had another glass of juice mid-afternoon and fully broke my fast at dinner time, eating a normal meal with my family, although my appetite was reduced.

Overall, I lost 8.6 pounds and several inches.  My legs are not swelling like they had been before, and my blood pressure has come down significantly.  I still have a long ways to go health-wise, but I feel like I'm on the right track.  I believe I will add juicing and juice fasts into my regular way of life.

Some successful juicing recipes I did while on my fast:

Breakfast:

2 tangerines, 1 apple, 2 celery, 1 kiwi, a piece of ginger

Lunch:

2 apples, 3 carrots, 4 celery, parsley 

Dinner:

1/3 beet with connected greens, 2 carrots, 3 celery, a piece of zucchini, 1/2 lemon, parsley

Things that didn't work out well for me, or I didn't care for:

Adding pureed banana or avocado to my juices

Cucumber or a whole zucchini

Sweet potato

Absolute favorite recipe thus far:

2 tangerines or 1 orange, 2 apples, 1 kiwi fruit

I hope my results and the recipes help and encourage someone :)


***
Update 12-22-14:  I juice fasted until dinner on the 20th, then I ate normally after that.  The next morning I had lost 4 pounds!

Juicing -- What to do with the pulp?

Juicing -- What to do with the pulp?

This is a picture of the Pulp Cake described below

If you've done any juicing, you'll know that a lot of the fruit and vegetables juiced is left in the form of pulp.  If you've read my articles, then you'll know that I'm very frugal and throwing away "perfectly good food" doesn't sit well with me!  However, some may question whether juice pulp is perfectly good food.

It seemed to me that there should be something I could do with at least the pulp from neutrally flavored juices, so my creative brain got to work.  The first thing I did was make some Venison Burger Patties with ground deer meat (venison), ground pork and the pulp, then the next day I made a Pulp Cake, pictured above.  (The Venison Burger Patties recipe is SCD legal.)  They both turned out great!  The recipes follow.  This should help others see that even the "waste product" from juicing can go into making some perfectly great food!

A couple of thoughts about using the pulp before heading into the recipes.  Be sure and run the pulp through the juicer twice to be certain it is well pulverized and as much of the juice as possible is removed.  Also, use neutrally flavored fruits and vegetables or ones that would suit the recipe being made.  When I knew I was going to use the pulp later in a recipe, I removed the pulp I wanted from the waste container of the juicer and set it aside; then I juiced the other fruits and vegetables I was using separately, discarding that pulp. 

Venison Burger Patties

Makes about 10 burgers

(This recipe is SCD legal if the lemon pepper is omitted.)

Spray a large baking sheet with cooking oil spray.  Set it aside.  Pre-heat oven to 375F.

In a mixing bowl with an electric mixer (or by hand) combine well:

1 1/4 pounds ground deer meat (venison -- beef could be used instead)

1 1/4 pounds ground pork (chicken or turkey would work just as well)

2 eggs

Approximately 1 to 2 cups pulp leftover from juicing (I used about 1 1/2 cups carrot, apple and celery pulp)

1 teaspoon lemon pepper

1 tablespoon Adobo seasoning

1 teaspoon parsley flakes

1/2 teaspoon thyme leaves

Divide the meat mixture into 10 equal portions and form them into patties on the baking sheet.  Alternatively, the meat mixture can be made into meatballs or a meatloaf.*  Bake the burgers at 375F for about 12 minutes or until the internal temperature reaches 170F.  Serve as burger steaks or in buns like hamburgers.

*Meatballs -- using a scoop or by hand, form the meat mixture into balls and place them on a large baking sheet.  Bake the meatballs at 375F for 8 to 10 minutes or until firm.  Serve as desired.

*Meatloaf -- Spray a loaf pan with cooking oil spray.  Form the meat mixture into a loaf and place it in the pan.  Bake it at 375F for about an hour or until the internal temperature reaches 170F.  Top with sour cream or other topping as desired.  Bake an additional 5 minutes.

Pulp Cake with Cream Cheese Frosting

Makes one 9"x13" cake  

My daughter said this is one of the best desserts she's had in a long time!

Pre-heat oven to 350F.  Spray a 9"x13"x2" cake pan with cooking oil spray.  Set it aside.  Get out 1 cup (2 sticks) butter and 6 ounces cream cheese and set them on the counter to bring them to room temperature.

In a large bowl combine then set aside:

1 1/2 cups whole wheat pastry flour

1 cup unbleached all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon sea salt

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger 

In a mixing bowl with an electric mixer mix 1/2 cup butter

until light.

Add 2 cups sugar and continue mixing until fluffy.

Add 2 eggs and beat well.  

Mix in approximately 1 1/2 cups pulp and 2 cups unsweetened applesauce, adding alternately with the dry ingredients until the batter is well combined.

Pour the cake batter into the prepared pan and bake at 350F for about 45 minutes or until a knife inserted off center comes out clean.

Cool the cake completely before frosting with Cream Cheese Frosting.

Cream Cheese Frosting

Frosts one cake plus some extra

Beat in a mixing bowl with an electric mixer until light and fluffy:

6 ounces cream cheese (room temperature)

1/2 cup butter

1 teaspoon vanilla extract

Gradually add while continuing to mix until well combined:

2 cups powdered sugar

Use to frost cake as desired.  Refrigerate covered any leftovers.

Enjoy!

Pulp Cake with Cream Cheese Frosting

Glass Top Stove: Cleaning a severely baked on mess!

Glass Top Stove: Cleaning a severely baked on mess!

This is my cook top with a section showing where I haven't cleaned it.

At our current home we have a glass cook-top stove.  I inherited it with a severely baked-on mess!  I have tried a number of times to clean it without success.  I once spent an entire morning scrubbing on it to no avail.  What a frustrating situation!  I've tried baking soda, hydrogen peroxide, specialty cleaners, all with limited results.  I've even scraped on it with a kitchen scraper -- that's how it got as "good" as it is in the uncleaned section in the photos.  Believe me, it was much worse when I started on it!

I was complaining to a friend about my predicament, and she suggested some other specialty cleaners that I haven't tried.  However, we live in a remote area near a fairly small town, and special products are difficult to locate.  I did some searching on the internet and a couple of articles discussed baking soda and vinegar with a utility knife to scrape off the burned on guck.  As I mentioned, I tried that, but it didn't work very well.

Fast forward to last night.  I felt impressed to spray quite a lot of window cleaner onto the baked-on mess on the glass cook-top.  I know that glass spray cleaner isn't all natural, and perhaps just the vinegar would have worked the way I did it; but this is what I felt I needed to do.  I sprayed it on before bed so that there were little puddles on the burner and left it over night.  When I got up in the morning, I re-wet it by spraying it with vinegar and went away for about 45 minutes or so.  When I came back, the burned on mess was softened enough that I could scrape it off fairly easily with the blunt side of a table knife, (aka butter knife.)  

As you can see from the photo, I was able to scrape off two significant sections of the severely burned on mess on my glass cook-top stove in only about 10 minutes.  This is a very do-able solution!  I sure hope this helps someone else who has a very dirty glass top stove.

High Protein, Low Carb Flax and Coconut Personal Pancake

Flax and Coconut Personal Pancake

Low Carb Flax and Coconut Personal Pancake

I was wanting something both high fiber and high protein for breakfast.  I pulled the ingredients out that I was interested in using and mixed them together.  My daughter walked in while it was cooking and asked, "What's that?"  To which I replied, "I don't know!"  Well, once it was done and I tasted it, I decided it was definitely a pancake.  I spread some all-fruit spread on it and enjoyed it as such.  Since that first time, I've decided that I really like it topped with all-natural peanut butter, sliced bananas, yogurt and just a bit of light agave nectar (or honey for SCD.)  Oh so decadent, but not!  Also, I really think this would work out just fine as a waffle.  I haven't tried it yet -- if you do, please let me know your results.

High Proten, Low Carb Flax and Coconut Personal Pancake
Serves 1

In a bowl mix well:

2 eggs
1/8 teaspoon sea salt

Add and mix well:

1/4 cup ground flax seed meal (use almond flour for SCD)
2 tablespoons shredded coconut -- mine was pretty finely shredded, not the big chunks that are called shredded, but neither was it finely ground.  I'd say, "medium grind."
2 packets Stevia based sweetener* (1 tablespoon honey for SCD)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon



Pre-heat a small frying pan with 1 tablespoon coconut oil.  Pour the batter into the pan as soon as the oil melts.  

Cover it and cook it over medium low heat for about 3 minutes or until the top of the pancake can be touched and it's no longer sticky.  Flip it over and let it set up for another 30 seconds or so.

Place the pancake onto a plate and top as desired:  Sugar free syrup, peanut butter and jam or jelly, (Peanut butter and honey would be great for SCD), etc.

*Note:  This would be good without toppings, too.  Use an additional 2 packets stevia sweetener, (or and additional 1 tablespoon honey for SCD), in the batter. 

As I said, I put all-fruit spread on mine the first time I made it.  Subsequently, I've decided I really like the decadent version pictured below.

 

Enjoy!

Home Made Luncheon Loaf, aka Venison (Deer) Bologna

Venison Luncheon Loaf 

Home Made Luncheon Loaf, aka Balogna (Baloney)

My husband has started hunting for deer this year.  It was the next to the last day of bow hunting season, and he finally got one!  We were surprised how little meat a Missouri buck yields, but anything is a lot better than nothing.  We are very thankful he got the one, and we're hoping for another during rifle season.

That being said, I'm now in the mode of "venison" recipes -- recipes using this delightful deer meat that my hubby brought home.  We have some special friends who helped him butcher it, and they even ground some deer burger for us.  The meat is all natural, organic, clean, lean and fresh.  What's not to like?

While I was searching around for recipes the other day, I came across one that called itself Deer Bologna.  The instructions were a bit sketchy, and I had to change a lot of the ingredients; so here's my take on Venison Luncheon Loaf or Bologna.  I don't really think it tastes like bologna..  maybe more like salami?  My daughter thought it tasted like meatballs.  I used my lunch meat on whole grain bread with mayo, tomato slices and spinach leaves.  Fixed that way, to me it tasted like a BLT.  Whatever, it's good and hubby wants me to make it again :)

Some advantages to making home made lunch meat are:  There are no fillers or by-products, the meat is very fresh, there are no nitrates or other chemical additives, and it tastes great!  Oh, it's also, gluten free.

Note:  This doesn't have any preservatives in it, so treat it as you would any fresh meat -- keep it for no more than a week in the refrigerator.  Use it before then or freeze it.

Venison Luncheon Loaf 
Makes about 10 servings

In a mixing bowl with an electric mixer combine:

1 pound pork sausage (or other sausage, recipes here)
1 1/4 pounds ground deer (venison) or very lean ground beef
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons Everything Seasoning (or a good seasoning salt)
1 teaspoon ground (dry) mustard
1/2 teaspoon paprika

Combine the meat and seasonings well.

Slowly add:

1 cup water

Mix for about two minutes or until the meat is uniform in texture.  Place the meat mixture into a quart zip-lock or in a well-sealed bowl over night, up to 24 hours.

When ready to bake the meat, pre-heat the oven to 350F. Form the meat into two loaves and place them on a rack in a baking pan.  

Bake them for about 1 hour 20 minutes, or until a meat thermometer tests at 160F to 165F.  

Allow the loaves to rest at least 10 minutes before slicing for oven fresh lunch meat.  Wrap and chill them for easier slicing and more of a "lunch meat" taste.

Enjoy!

Super Foods Cookies -- Cranberry and Oatmeal (Oatmeal Raisin)

Super Foods Cookies

These cookies are practically all fiber and healthy fats.  Loaded with flax, chia and coconut, they pack a powerful punch nutritionally, yet they are delicious!

Super Foods Cookies
Makes about 30 cookies

Pre-heat oven to 375F.  Line a baking sheet with parchment paper, and set it aside.

In a cup, measure 1 teaspoon chia seeds and 3 tablespoons hot water.  Allow this to sit and gel for about 10 minutes.  When it is ready, it will be very jelly-like.  It won't be watery any more.

In a mixing bowl with an electric mixer, beat until light:

1/4 cup coconut oil, solid (chill if necessary)
1/4 cup chia jelly (see paragraph above)

Add and mix well:

1/2 cup coconut sugar
1/2 cup Stevia in the Raw (measurable stevia product) or 1/2 cup other natural sweetener

Add and beat until mixed:

1 egg
1 teaspoon vanilla extract (I make my own)

Add and mix until combined:

1/2 cup ground flax seed meal
1/2 cup ground coconut (I just grind up unsweetened coconut shreds with my food processor)
1/3 cup ground almonds (almond flour)
2 tablespoons potato flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 teaspoon ground cinnamon

Add and mix until combined:

1 cup rolled oats
1/3 cup dried, unsweetened cranberries (or raisins, or chocolate chips or nuts...)

Scoop by tablespoonfuls onto the parchment lined baking sheet, leaving about 1 1/2" between each cookie.  Flatten them lightly with fingers or palm.  Bake them at 375F for about 12 minutes or until they are just becoming golden.

While they are baking, place some paper towels on a work surface.  Remove the cookies from the baking sheet immediately when they are finished baking, and cool them on the paper towels.  Store them covered in the refrigerator.

Enjoy!  

Home Made Country Style Pork Sausage II

Home Made Country Style Pork Sausage II

This is a variation on my basic sausage recipe.  

I really like sausage, but even some of the "best" sausage out there has nasty chemicals and a lot of sodium, ie., table salt in it.  Yuck!  Or, if a "natural" sausage can be found, it's horrendously expensive!

However, making sausage from scratch is really not difficult and then I know exactly what is in it.

Home Made Country Style Pork Sausage II*

In a mixing bowl, with an electric mixer or by hand, combine:

1 1/4 pounds ground pork (ground turkey or beef may be used instead)
1/2 tablespoon ground sage
2 teaspoons Adobo seasoning or a seasoning salt blend made without msg, sugar or table salt if there's one out there
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon chili powder

Sprinkle the seasonings evenly over the ground pork, or they will tend to be in clumps in the sausage.  Not pleasant!

Once the sausage is uniformly mixed, it can be formed into patties, crumbled and cooked, or used in any recipe calling for pork sausage.

Enjoy!

*Note:  I accidentally doubled the sage and it was amazing!  I also left out the pepper and chili powder, and it made no difference to me.  The point is, this recipe is very flexible.

What to Look for in a Used Automobile

What to Look for in a Used Automobile

What to Look for in a Used Automobile

This is what my dad taught me when we were shopping for a used car. He's been gone more than 10 years now. I thought his notes might be helpful for someone else along their own road...

What to Look for in a Used Automobile, by Russell A. Sisung

Wear and Tear:

Late model with high miles is best.

Look at the gas and brake pedals. They should look almost like new. Too much wear is not OK.

Ask about former owner.

Is there a maintenance record? .

Oil:

Has it been changed?

Black and dirty with no more than 1 pint low is OK, if it hasn't been changed.

At the top of the oil dipstick and oil filler cap (There may be a tiny bit on the cap and a little rust on the stick) there should be NO Water droplets.

Transmission:

Smell the dipstick. It should smell oily, without much smell. Does it smell sweet, like vanilla -- this is BAD. And is it red/pink? That is OK. It should not smell burned or look blackened.

Radiator, Hoses, Water Pump:

Blue or green tracks are indication of trouble. Leaks are NOT.

Timing Chain/Belt:

This should be changed every 60K miles. Ask if it has been changed. If unknown, ask if it can be changed as part of deal. 70-75K is dangerous if not changed. 100-120 OK, but over 120K like 60k. With chain no worry till 130K.

Starting the Engine:

Listen while cranking, it should sound even, not rough.

Low Carb Pumpkin Swirl Cheesecake Bars

Low Carb Pumpkin Swirl Cheesecake Bars

So, I was wanting something sweet.  So, I'm trying to cut back on sugar and processed stuff.  So, I made these!

Low Carb Pumpkin Swirl Cheesecake Bars
Makes about 16

Pre-heat oven to 350F.  Spray a 9x13x2" pan with cooking oil spray and set it aside.

In a mixing bowl with an electric mixer, beat until combined:

3/4 cup organic coconut sugar
6 packets stevia sweetener
3 eggs
1 teaspoon apple cider vinegar

Add and combine well:

1/2 cup almond flour
2 tablespoons ground flax seed meal
2 tablespoons potato flour (or cornstarch or rice flour)
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon sea salt

Spread the pumpkin mixture into the baking dish.  

In a mixing bowl with an electric mixer, beat until light:

8 ounces cream cheese, room temperature

Add and mix until combined:

1 egg
1/4 cup organic coconut sugar
6 packets stevia sweetener
1 teaspoon vanilla extract


Dollop the cream cheese mixture over the pumpkin layer in the pan.  Flatten the dollops, then run a knife through them long-ways then cross-ways.  

Bake the bars for about 25 minutes or until a knife inserted off center comes out clean.  Cool them to room temperature, then chill them in the refrigerator for at least 2 hours up to overnight.  Cut into bars.

Enjoy!