A Praying Grandma

I want all my Kids and grandkids to know that I pray for them EVERY DAY!



Lyrics for "Thank you Mama for Praying for Me"

Somebody, somewhere was praying that night
When Jesus came in and I saw the light.
It must have been Mama I've heard her before as she knelt by her bedside,
her tears touched the floor.

Thank you Mama for praying for me
If you had not prayed, then where would I be.
They called you old fashioned, but you loved the Lord
and your prayers touched the Master as your tears touched the floor.

She held to the altar and wouldn't give in
'Til she knew all her children had been born again.
Just an old fashioned Mama, but she loved the Lord
and her prayers touched the Master as her tears touched the floor.

Thank you Mama for praying for me
If you had not prayed then where would I be
They called you old fashioned, but you loved the Lord
and your prayers touched the Master as your tears touched the floor.

Thank you Mama for praying for me
If you had not prayed then where would I be
They called you old fashioned, but you loved the Lord
and your prayers touched the Master as your tears touched the floor.

Low Carb Fast - Day 5 Menu

Breakfast

Broccoli-Cheese Frittata:  1/2 cup cooked broccoli and 1/3 c low fat cheese per serving or make an omelet.  Serve with 2 slices Canadian Bacon (can chop in your Frittata or Omelet)

Snack
Green Vegetable Juice

Lunch

• Rainbow Soup
• Roast Beef Wraps made with 2 slices lean roast beef, 2 lettuce leaves, 1 T Salad Dressing, and 1/2 cup roasted red pepepr (not packed in sugar, or rinsed).  Can substitute Grandma Farmers Low Carb Ketchup for the peppers.

Snack
15 whole almonds

Dinner

• Chicken Marsala, Salad

Rainbow Soup

1 medium onion (2 1/2 inches in diameter), chopped

2 large stalks celery, chopped

4 cloves garlic, pressed

1 medium red bell pepper

1 cup chopped carrot (you can use chopped pumpkin, if available)

1 heaping Tablespoon sweet paprika

3 teaspoons turmeric

1/2 teaspoon cumin

1 bay leaf

A little hot sauce

1 15 oz can tomatoes, chopped

1 large leaf of chard, about 1 and 1/2 cups - can use spinach or other dark leafy green - cut into thin strips

10 oz frozen green beans (or fresh)

Salt and pepper

5 cups stock or broth

1 Tablespoon olive oil

2 cups left-over roast beef, chicken or turkey

1. In a large soup pot, put oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.

2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant -- another minute or so.

3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked. If adding cooked cubed meat such as chicken or turkey, add at this time.

4. Adjust seasonings.

Makes 9 servings, freezes well.

Chicken Marsala

• 1 lb. boneless skinless chicken breasts
• 1 small onion
• 1 cup mushroom slices
• 3 T (or so) olive oil
• 1/2 cup dry Marsala wine (sometimes I just use half white and half red wine)
• 2 T minced Italian (flat leaf) parsley
• Chicken broth or Better than Bouillon

Preparation:

1. If desired, pound chicken between two pieces of wax paper or plastic (use anything from an old wine bottle to a small heavy pot for this). Season chicken with salt and pepper.

2. Heat oil in skillet and add chicken. Cook until done, remove, and cover with foil.

3. Add onion and mushrooms, cook until soft. Add wine to pan and cook for 1 to 2 minutes.

4. At this point, judge the amount of liquid for sauce for chicken. If you need more, add a bit of broth. Taste, and adjust seasonings.

5. Pour vegetables and sauce over chicken, and sprinkle with parsley.

State Fair Corn Dog Pie

 

Fall is in the air and it's chili time!!! We'd love to hear about your favorite chili recipes which we promise to post here!

Left-over chili can be used in this great kid friendly recipe.................that adults love too!

State Fair Corn Dog Pie

2-3 cups homemade chili
4 gluten-free, nitrate free hot dogs cut into bite sized pieces
***1 cup cornmeal***
1 teaspoon baking powder
1/3 cup milk
1 large Farm Fresh, egg
2 tablespoons coconut or grapeseed oil
1 cup shredded cheddar cheese

1. Spread chili into an 8x8 inch pan.
2. Place hot dogs on top of chili.
3. In a bowl whisk together cornmeal, baking powder, milk, egg, and oil and spread over hot dogs.
4. Sprinkle cheddar cheese on top.
5. Bake at 350 for 25- 30 minutes or until topping is lightly browned.

Serve 3-4......enjoy!

***Please be aware that much of the 2012 corn crop has a poisonious substance called aflotoxin due to the extreme heat and drought. Because of this our family will not use any corn or corn product that might be from the 2012 season. I grind cornmeal from popcorn from my storage.

We adapted this recipe from: Lynn's Kitchen Adventures (picture from that site)

Baby Quilt

Today I finished a quilt top for a new baby girl that is due to arrive mid-October

I cut the batting and the backing, and set it aside to be quilted.  I also cut the binding and set it aside.

After I did all that I took the extra time to trim all my scraps and stored them away.

It wasn't long and they were carefully tucked away in a contain ready for a scrappy project!

It only took me an hour to carefully trim all the extra fabric into usable size squares and the result is ever so much easier to store than the scraps of fabric thrown into a bulky bag or box.

Adding Flavor to Your Meals

I don't know what it is about our part of the country but we tend to think that the only seasoning added to food is fat, pepper and lots of salt.  Probably comes from our pioneer stock who didn't have anything else available.

When I sold herbs at farmers markets folks would say, "I would buy it but I don't know what to do with it."  I'm here to tell you there is a whole other world out there and it tastes AWESOME.

The following ten herbs are not only a perfect start but herbs that anyone can easily grow in their 'kitchen garden'.  In fact I have a row of roses and these herbs are happily tucked between them so they are close by my door for easily picking.  I even grow some indoors in the winter.

In the next couple of weeks I'm going to feature each of these herbs, how to grow them, preserve them and how to introduce them into your cooking.

Basil
Flavor: Fragrant and spicy — almost peppery
Great with: Tomatoes, vegetables, poultry, grilled pizzas, salads
Notes: It's best used as whole leaves or torn. Smaller leaves at top of bunch are the sweetest.
Chives
Flavor: Subtle onion with grasslike leaves
Great with: Egg dishes, soups, sauces, baked potatoes, fish
Notes: Snip with scissors for best results. Chive flowers make a pretty garnish.
Cilantro
Flavor: A lively flavor; soapy, some say; looks similar to flat-leaf parsley
Great with: Asian, Mexican, and Indian dishes; mix in salsas and chutneys
Notes: Leaves become bitter after plant flowers. Dried seeds are the spice coriander.
Dill
Flavor: Fresh and grassy; feathery leaves used in pickle brine
Great with: Tuna salad, omelets, vegetables, seafood dishes, yogurt dressing for cucumbers, herb vinegars
Notes: Use dill fresh or add to hot food just before serving.
Mint
Flavor: Cool; brightens up both savory and sweet dishes
Great with: Beverages, jellies, sauces, marinades for meat and vegetables; often tossed with buttered peas
Notes: The most popular variety is spearmint. To dry, hang in a dark place with low humidity.
Oregano
Flavor: Earthy; balances acidic tomatoes — hence common on pizza
Great with: Lamb, beef, eggs, beans, eggplant
Notes: It's closely related to marjoram (but more pungent), so they aren't classified separately.
Parsley
Flavor: Peppery and fresh; curly parsley is milder than flat-leaf Italian
Great with: Salads, vegetables (especially potatoes), pasta
Notes: Either variety is a breath freshener.
Rosemary
Flavor: Pungent aroma and pine flavor
Great with: Mediterranean dishes, lamb, poultry, fish, breads; add sprigs or finely chopped leaves to long-cooking stews
Notes: When grilling, sturdier stems make good skewers; branches can be a basting brush.
Sage
Flavor: Very aromatic and woodsy
Great with: Fresh sausage, holiday stuffing for turkey, rich meats like pork, goose, and duck
Notes: Deep-fried sage is a lovely garnish.
Tarragon
Flavor: Reminiscent of licorice
Great with: Poultry, fish, shellfish, vegetables, vinegar, and eggs; indispensable in the French béarnaise sauce
Notes: Two types; French is preferred over the more bitter Russian.
Thyme
Flavor: Minty and citrusy
Great with: Mediterranean dishes, stews, eggs, seafood, poultry; toss sprigs into boiling water to flavor steamed rice
Notes: Strip leaves from stems by pulling through fork tines.

Flannel Butterfly Quilt

Adorable is all I can say.   Believe it or not this is actually a Simplicity pattern!  Simplicity has around 6 different sets of patterns available for these darling quilts.  It is created with flannel, prequilted and then pieced together with fabric edges exposed so they frey.  This one is for my granddaughter, Audry, for Christmas.  I pictured the one I made for Jenny several months ago and I've made another for Bridgett so far.  Mariah's butterfly is next followed by three Dinasours, a Nemo fish, some smaller butterflies and a turtle.  What fun!

Each of these quilts gets better the more knowledge I have of the pattern.  Pratice makes perfect!  The biggest trick is remembering to make one wing set a mirror image of the other.

I think the kids are going to love them!

Creamy Tomato Soup

This soup make 8 servings.  I freeze two cups in zipper bags and freeze.  Each bag makes two servings.

Ever since I owned a coffee shop that came with a Basil Tomato Soup recipe (all convience ingredients) I've wanted to figure out a way to make it from scratch, especially after I found out I was gluten-intolerant.  I believe I've done it!!!!

1/2 cup organic butter from grass-fed cows
3 quarts chopped, organic, roma tomatoes
20 leaves fresh basil
1 teaspoon dried oregano
1/4 teaspoon ground nutmeg
2 cloves minced garlic
sea salt and black pepper to taste
1/4 cup Beef Gelatin (made from grass-fed cows) - opt
1/2 cup sour cream
1/2 cup yogurt

1. In a large pan over med-high heat, place the butter and tomatoes.  Bring to a simmer then lower the heat and simmer 30 minutes. 
2. Sprinkle in the beef gelatin and shisk in well until dissolved.
3. Add the basil the last 10 minutes of cooking along with the garlic, nutmeg and oregano.
4. Blend with an emersion blender or in a regular blender (be careful it's hot).
5. Add the sour cream and yogurt and blend in.
6. Check your seasoning and add more if necessary.

Farming Friday - Save Those Coffee Grounds For The Garden!

Save Those Coffee Grounds For The Garden!

Millions of pots of coffee and tea are brewed across the United States and the world every day.  This means lots of coffee grounds, spent tea leaves, bags, filters and the like are thrown in the trash every day also.  Many years ago I read that coffee grounds are good for your gardern.  Additionally, the filters and bags break down quickly in the compost heap.  The grounds are especially good for your acid loving plants and can be used in your farm and garden in the following ways:

• Sprinkle used grounds around plants before a rain or waters for a dose of slow-release nitrogen
• If you have a large amount of grounds they can be spread on your lawn.  The lawn will love it!
• Add them to your compost pile to balance nitrogen
• Dilute with water for a gentle, fast acting fertilizer.  Put about a half pound grounds in a 5 gallon bucket.  Fill with water and let set for a few hours before using.
• Mix right into the soil in your garden or even in the soil for your houseplants
• Add grounds to crushed egg shells and make a circle of this mixture around your plants for pest control.
• In to Worms?  If you do worm composting the worms love used coffee grounds and spent tea

Psalm 107:37 "And sow fields and plant vineyards, That they may yield a fruitful harvest."

Proverb's 20:4 "The lazy man will not plow because of winter; He will beg during harvest and have nothing."

Matthew 9:37 Then Jesus said to His disciples, “The harvest truly is plentiful, but the laborers are few."

Aronia Berries

We picked Aronia Berries today. Some were already dehydrated on the bush, it's so dry here. We are working on getting the bushes hydrated as best we can. Because they are a native plant they are still growing. I will freeze what I got and throw a handful in my morning smoothies all winter long.

What makes Aronia Berries so healthy?

Aronia berries contain what may be the worlds highest concentration of the antioxidant anthocyanin. Anthocyanin is the pigment that makes the berry so dark, (so dark in fact that this berry is the world's best source of natural dye) and like all dark-colored fruits (blueberries, concord grapes, acai, etc.) it has been shown to benefit your body in many ways.

What are the benefits of eating aronia berries?

High concentrations of anthocyanins are well documented in many fruits (most famously the dark grapes that color red wine) to offer almost supernatural benefits. They work by boosting & assisting your body's immune system, so naturally there are few ailments that they DON'T work to fight.

For instance; cancer, heart disease, high blood pressure, diabetes, liver failure, DNA degradation, broken bones, burnt skin, and even viral infections have all been tested against high dosages of anthocyanin, all to impressive results.

In fact, science has clearly shown that the only problems your body could have that anthocyanins cannot help in some way are those that are 'genetic,' because your body's DNA instructions are to make sure that problem exists.

How much it helps your condition, however, has too many personal variables to discuss here, so you should consult a qualified doctor before taking mass dosages of this fruit juice for your individual problem.

Where can I find aronia berries?

Farmers Markets and your Local Farmers like GRANDMA FARMER grow aronia berries right on their farms!

Garden Fresh Homemade Pasta Sauce - To Can

For this article we are assuming you've grown your own tomatoes, however if you don't, contact you're local farmer or go to the farmers market and ask a farmer to box up 20 pounds of organic (be sure to ask) Roma Tomatoes.  They will usually give you a special price.

Why do I go through all this trouble to make my own pasta sauce?  Isn't there organic pasta sauce I can buy?  Why even do it at all?  To much work for the money I save?  Maybe, yes, maybe. Consider this:

• Unless you grow your own heriloom products even your produce is now rapidly becoming GMO (Genetically Modified=dangerous to eat) products.  We refuse to knowingly eat GMO products and/or feed them to our animals.
• Most Pasta sauces, even the organic ones, contain some kind of sweetener.  I became a Type II diabetic eating to many carbs and sweets.  I recently discovered that a low carb diet can relieve me of the chemical medicines that kept my blood sugars in check.  Sugar is an addictive drug that everyone should avoid.  Believe me, it's easier said than done.  It's a lifestyle change.
• My job is to 'work at home'.  This means that if I grow my own food, I should also do something to make it a long term usuable product.  Especially when I have no fresh produce for half the year in the climate I am in. It's my job and I work at it.
• You can't always trust some organic/whole/real food markets.  Many stores (especially Walmart) have been caught selling 'organic' products that are NOT organic. 

It takes me the better part of a day to make this sauce.  Mainly, due to my previously poor diet (and I was doing better than most), I am partially handicapped and have to work a while and rest a while.  I try to make it as easy as I can.

This recipe will make 16 pints of pasta/pizza sauce (depending on how much you cook it down:

Chop 7-10 stalks of ORGANIC celery.  Place in pan with 1-2 tablespoons olive oil and 1 teaspoon sea salt.  Simmer on Medium until soft.  Process in blender and pour into big pot.

Chop 10 small (5 large) ORGANIC green or red peppers.  I like to let my peppers get red to use for this sauce.  Place in a pan with 1-2 tablespoons olive oil and 1 teaspoon sea salt .  Simmer on Medium until soft.  Process in blender and pour into big pot.

Chop 7 medium ORGANIC onions. Place in a pan with 1-2 tablespoons olive oil and 1 teaspoon sea salt . Simmer on Medium until soft.  Process in blender and pour into big pot.

Mince 10 cloves Garlic and 1-2 seeded Jalepeno Peppers.  Place in pan with 1 tablespoon olive oil.  Simmer briefly.  Soften but do not burn!  Pour into your big pot

Add to big pot:

1 tablespoon black pepper
2 heaping tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
3/4 cup chopped parsley
1 tablespoon sea salt

The above section took me about an hour to complete.  This is where I take a break for a bit.

Now the work begins.  With 15-20 pounds of Roma type, Heriloom, non-gmo tomatoes remove the skins and seed the tomatoes.  If you use regular tomatoes you will use twice that amount.  I figure 4 times the amount of tomatoes, by volume, as the other ingredients.

How to Remove Skins and Seeds: Heat a pot of water to almost boiling.  Have an additional pot of ice water on the side.  Drop the tomatoes in the hot water for a mintue or so.  Dip out and place in the cold water.  Quickly remove the skins and the core.  What I do now is cut the tomato in have a squeeze the tomato so that the seeds and the watery portions of the tomato go into my compost bucket.  Then throw the meaty part of the tomato into the pot with the other ingredients.

The above section took me about an hour and a half to complete.

NEXT: Stir all together and place in crock-pots (this is my secret to getting something else done and/or resting inbetween).  I cook the sauce on low with the lids off for 6-8 hours, stirring occasionally.  Use an emersion blender to blend the cooked product before canning.  At this stage you could refrigerate and heat the sauce us (careful not to burn at this point) and process the next day.

Clean up from this stage Took about an hour.  I also readied my jars and lids (wash and sterilize), and got out the pressure canner.

Now you can process the sauce for winter use.  I now use pints but there was a time when I canned 30 quarts at a time in my large pressure canner and made 2-3 batches.  NOTE:  I am now moving to reusable canning lids

I hope to add pictures to this post later of the finished product!

Why Are There So Many Food Allergies?

By: TEDx talk – Robyn O’Brien

Robyn shares her personal story and how it inspired her current path as a "Real Food" evangelist. Grounded in a successful Wall Street career that was more interested in food as good business than good-for-you, this mother of four was shaken awake by the dangerous allergic reaction of one of her children to a "typical" breakfast. Her mission to unearth the cause revealed more about the food industry than she could stomach, and impelled her to share her findings with others. Informative and inspiring.

Robyn authored "The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It." A former Wall Street food industry analyst, Robyn brings insight, compassion and detailed analysis to her research into the impact that the global food system is having on the health of our children. She founded allergykidsfoundation.org and was named by Forbes as one of "20 Inspiring Women to Follow on Twitter." The New York Times has passionately described her as "Food's Erin Brockovich."

Source: www.tedxtalks.ted.com...

More Info: Go To Food Matters

Grandma Farmers Homemade Ketchup

6 ounce can tomato paste
8 ounce can tomato sauce
1/4 cup plus 3 tablespoons pure apple cider vinegar
1/4 cup water, or enough to get the right consistency
2 Tablespoons Local Honey
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon garlic powder
Mix all of the ingredients well. Cover and simmer for 1 hour. Cool then chill before serving. Keep refrigerated. Makes 2 cups or about 32 tablespoons

I make a big batch of this, heat it through, place in hot sterilized 8-16 oz jars and pressure can them for 25 minutes.  When the canner is cooled down remove and set on counter overnight.  Test seals.

This recipe has less than half the amount of sugar as store bought ketchup and cost about a fourth as much as store bought ketchup.


Adapted from several recipes I found on the internet

Simply Scrumptious Spinach

Makes 3 Servings

5-8 oz chopped frozen spinach
1/4 cup toasted pecan pieces
3-4 ounces sliced mushrooms
2 Tablespoons minced onion
1 clove garlic, minced
1/4 cup grated Italian Cheese blend
1/2 cup ricotta cheese
Dry white wine - a little to degland and 1 T more
1/4 teaspoon black pepper
Salt to taste
pinch Nutmeg

1. Put pecans in food processor
2. Thaw and squeeze liquid out of spinach and put in food processor with pecans
3. Cook onion in skillet with a little olive oil until it begings to soften
4. Add mushrooms, and coook on med high until most of the water is out of them and the mushrooms are beginng to brown.
5. Deglaze the pan with a splas of white wine
6. Add garlic and seasonings.  Cook for a minute or so
7. Add contents of your skillet and the cheese to the food processor and process.  If there isn't enough liquid for the processor, add wine, a tablespoon at a time.
8. Heat through.  Put in a bowl or small casserole dish and place in 350 degree oven for 15 minutes.

Low Carb Fast - Day Four Menu

Breakfast
2-3 eggs cooked as you like them
2 slices Canadian bacon
6 asparagus Spears

Snack
Green Vegetable Juice

Lunch
1 cups Low Carb Cole Slaw mixed with

• 1 cup cooked chicken
• 1/3 cup chopped apple
• 1/4 cup chopped pecans

Snack
1/2 cup plain strained, raw milk, full fat yogurt
1 teaspoon honey
1 1/2 tablespoon flax seed meal
1/2 cup Blackberries

Dinner
4-oz lean beef (Steak, London Broil, etc)
1 cup mushrooms, sauteed in oilive oil
Simply Scrumptious Spinach

Low Carb Ranch Style Cole Slaw

Make 7 servings, 1 cup each.

1/3 cup salad dressing
2/3 cup sour cream
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon plus one pinch salt
1 pound shredded cabbage

Mix all cole slaw dressing ingredients together, then mix them into the cabbage. 

Day Three - Low Carb Fast - Menu

Again we are assuming you are purchasing organic or naturally grown LOCAL products!

Breakfast
1 cup plain, strained or greek yogurt with cultures, made with live cultures and raw milk from grass-fed cows or goats.
1/2 cup raspberries or blackberries, fresh or frozen
1/4 cup sliced almonds (toast for added flavor)
1 slice nitrate free deli ham and some cheese

Snack
Green Vegetable Juice

Lunch

• Turkey/Chicken Sandwich using 1 serving Gluten Free Focaccia Bread, 3-oz turkey or chicken pieces/slices, 1 tablespoon mayonnaise or salad dressing, 1 large lettuce leaf, and 1/4 cup alfalfa sprouts.
• 8 spears cooked asparagus marinated in low carb Italian dressing

Snack

• 1 large celery stalk
• 2 tablespoons peanut butter

Supper

• Creamy Southwest Chicken
• Refried Beans
• One cup (or more) salad greens with low carb dressing

Low Carb Refried Beans

serves 4

2 strips of bacon, cut into small pieces
1 can black beans, drained and rinsed
1 large clove garlic, minced
sea salt and pepper to taste
Optional: Chicken Stock if needed

1. Fry bacon pieces until crispy.
2. Carefully add beans and garlic.  Stir and mash beans.  You can use a potato masher, a blender or leave them as they are.
3. Add seasonings and adjust to taste.  Heat until bubbling adding chicken stock if necessary to get a proper mash.

Creamy Southwest Chicken

Serves 4

1 pound boneless, skinless, free-range, organic chicken breasts
1/4 cup minced onion
2 cloves minced garlic
1 Jalepeno Pepper, seeded and diced
Optional: small amount of chicken stock
1/4 cup cream
1/3 cup shredded cheddar or jack cheese
olive oil
salt, pepper

1. Heat large skillet with oil
2. Cut the chicken into bite sized pieces and season with salt and pepper.  Saute' till brown on both sides, adding onions about half way through.
3. Add garlic and pepper, cook for another minute.
4. If needed, deglaze the pan with a little water or chicken stock.
5. Add the cream and simmer until chicken is done and sauce is thickened.
6. Top with cheese and serve when cheese melts.

This is great garnished with avocado slices and cilantro.

Gluten Free Focaccia Bread

Ingredients

• 3/4 cup water
• 1 teaspoon honey
• 2 large eggs
• 2 tablespoons olive oil
• 1/2 teaspoon vinegar
• 1 1/2 teaspoons Instant (SAF) active dry yeast
• 1 1/2 cups gluten-free flour (see Grandma Farmers Gluten-Free Better Than Wheat Blend)
• 1 teaspoon unflavord gelatin powder
• 2 teaspoons xanthan gum or 2 teaspoons guar gum (I actually use 1 teaspoon of each)
• 1 teaspoon dried rosemary
• 1/2 teaspoon onion powder
• 3/4 teaspoon salt

Topping

• 1 1/4 teaspoons italian seasoning
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon grated parmesan cheese, for garnish

Directions

1. In medium mixer bowl using regular beaters, combine warm water, sugar, eggs, oil and vinegar until smooth.
2. Add yeast, flours, gelatin, xanthan gum, rosemary, onion powder and salt.
3. Beat for 2 minutes; dough will be soft and sticky.
4. Oil 11x7-inch baking pan (cookie sheet type with sides). Transfer dough to pan and spread out a bit, cover, and let rise in warm place for 30 minutes, or until dough is level with top of pan (this took quite a bit longer for me).
5. Preheat oven to 400°F Sprinkle focaccia with topping ingredients (except for Parmesan cheese). Bake for 20-25 minutes, until golden brown.
6. Sprinkle Parmesan cheese on top, cut and serve.

Optional Toppings

1. Herb Topping: Combine 1/2 tsp EACH dried rosemary, sage and thyme; 1/4 tsp black pepper; and 2 T grated Parmesan cheese.
2. Sun-dried Tomato & Olive Topping: Saute 1/4 C minced sun-dried tomatoes, 1/4 C sliced black olives, and 1/4 C chopped onion in 1 tsp olive oil.
3. Pesto Topping: Puree in food processor just until smooth, leaving a bit of texture: 1 C fresh basil leaves, 1 garlic clove, 1/2 C pine nuts. With motor running, slowly add 1/4 C olive oil through feed tube. Add 1/4 C grated Parmesan cheese and dash of black pepper.
4. Caramelized Onion Topping: Sprinkle focaccia dough with 1 to 2 teaspoons dried oregano, thyme, or herb of choice. Then top with 2 C of chopped, sauteed onions that have been tossed with 1 T olive oil. Bake as directed.

Changing Your Life To Save Your Life

Even the American Cancer Society is now willingly saying that changing your life habits can reduce your risk of cancer in your life and the lives of your family.  Today we are going to broadly suggest five basic options for "Changing Your Life".

1. Know Jesus As Your Savior.  It's a well known fact that having a true relationship with Jesus Christ, having fellowship with a good Bible Preaching church reduces stress and lenghtens lives....eternally.
2. Keep a Great Sense of Humor.  Proverbs says, "A Merry Heart Does Good Like a Medicine."  If you watch movies make sure they are good clean movies with 'clean' humor.  Happiness is a Choice.
3. Physical Activity.  How much you move plays a huge role in health and general well being.  Are you active enough? Be physically active every day in any way for at least 30 minutes.
4. Weight - How Much We Weigh -Aim to be a healthy weight throughout life. The article; Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective, has confirmed the relationship between excess body fat and increased cancer risk.  Over weight?  Lose it in a healthy way.
5. We are What We Eat.  Choose healthy foods, good fats, organic when possible, wild caught fish (limit deep sea fish) and grass-fed meats.  Why take medicines when you can control most Type 2 diabetes and high blood pressure through good food choices?

Saving Money In the Produce Isle

Today we are going to talk about a quick tip I have used for years.

Typically a bag of apples, potatoes, oranges, etc is cheaper than purchasing the produce seperately, that's a given.

However..................... 

My first tip is:  It's not a bargin if you don't eat the full bag in time before they spoil.  Spoiled produce raises the price dramatically.



My second tip is:  Weigh the bags!  Yes, the bags are required to contain the listed weight on it but sometimes they can contain as much as a pound more so take the time to weigh several bags and choose the one with the best produce AND the one that weighs the most.

Day Two - Low Carb Fast Menu Plan

We are assuming you are purchasing LOCALLY GROWN food products!





Breakfast

• 3 farm fresh, free-range, organically raised, Large Eggs with 1 cup organic spinach and 1 cup sliced raw mushrooms plus optional herbs and cheese.  Saute spinach and mushrooms.  Remove from pan and cook eggs as for omelet adding vegetables, herbs and cheese before folding over. You can also scramble the eggs directly into the spinach and mushrooms.    Serves ONE
• Cranberry Flax Muffin 

Snack

1 slice nitrate free deli ham and some cheese

Green Juice Smoothie

Lunch

• 3 cups chopped romaine or other dark green lettuce
• Tuna Walnut Salad

Snack

• 1/8 small cantaloupe or other melon (not watermelon) - Be sure you wash the melon very carefully before you cut it open.
• 1/2 cup cottage cheese, if you can do dairy

Supper

• Low Carb Pasta
• Green Salad with low-carb dressing

Low Carb Pasta

6 ounces grass-fed ground beef, cooked and drained
2/3 cup ricotta cheese
1 cup Grandma Farmers No Sugar/Gluten Free Pasta Sauce
1/2 cup shredded fresh raw milk mozzarella cheese
2 tablespoons grated parmesan cheese
2 cups cooked spaghetti squash  (Gluten Free Pasta will increase carbs if you can afford them)

1. Cook pasta (which ever you are using)
2. Cook meat over medium heat with salt and pepper to taste.  You may need to add a bit of coconut oil if it is very lean.
3. Layer in the bowl; pasta, ricotta cheese, ground meat, mozzarella, sauce, parmesan.
4. Bake in 300 degree oven for 20-30 minutes until warmed through.

Tuna/Salmon Walnut Salad

1 6-oz can Tuna/Salmon fish, drained
1 large stalk celery, diced
1/4 cup chopped walnuts (toasted increases flavor)
pinch cinnamon
3 tablespoons mayonnaise or salad dressing
Salt and pepper

Mix it all up.  Eat in bowl or wrap in lettuce leaf.  Makes two servings.

Cranberry Flax Muffin

1 cup whole fresh cranberries
1 1/4 cup flax seed meal (can easily grind your own in a small coffee grinder)
1 teaspoon baking powder
2 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
4 large farm fresh, free-range eggs, beaten
1/4 cup olive oil
1/2 cup sugar equivalent Stevia dissolved in 1/2 cup water or use 1/4 cup honey and 1/4 cup water
1 tablespoon vanilla
2 tablespoons grated ORGANIC orange peel
3/4 cup chopped walnuts or pecans

1. Preheat oven to 350 degrees.  Liberally butter muffin tins.  Do not use paper muffin liners - THEY WILL STICK.
2. Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.
3. Let mixture stand for 10 minutes to thicken.
4. Fold in cranberries.
5. Fill each muffin cup half way and sprinkle with nuts.
6. Bake about 15 minutes or until a toothpick inserted in the center comes out clean.

These keep up to a week in the refrigerator or 3 months in the freezer.

NOTE:  Assuming a zero-carb sweetener each of these muffins have 2 grams carbohydrate, 6 grams fiber and 6 grams protein.

Day One Low Carb Fast Menu

Today's Low Carb Menu:

Breakfast:
Serves One:
1 tablespoon coconut oil
1/4 cup chopped asparagus
2 large crimini mushrooms chopped
1 slice nitrite free bacon
2 large farm fresh, free-range eggs, beaten
2 tablespoons shredded cheddar (optional)

Cut up bacon and fry in pan until done, drain bacon fat and add coconut oil, add mushrooms and asparagus and saute on medium heat for 2 minutes or until asparagus is tender crisp.  Add beaten eggs and scramble.  Remove from heat and stir in cheese, if using.

Snack:
Green Juice Smoothie

Lunch
Serves One: Salad made with 4 cups chopped romaine or other dark green lettuce (i.e. not iceberg), half an avocado, and 4 oz cooked chicken meat, with Vinaigrette dressing such as Sweet and Sour Lime Dressing: 1 T lime juice (from a bottle is fine), 1 t water, 2 T extra virgin olive oil, Seasonings to taste, Sweetener (stevia or honey) to taste.  1. Put lime juice and water in bowl. Add sweetener to the tanginess level you want. 2. Add salt and pepper.  Whisk together to dissolve the salt.  3. Whisk in the olive oil.

Snack:

Serves One: 1 Apple with Peanut Butter

 Supper:
Serves Two:
1/4 pound Ground Beef Patty or Steak, each serving

1 cup Green Beans, each serving

1 cup Mushrooms and Peppers, each serving

Recipe: 1 cup chopped red Bell pepper, 8 oz sliced mushrooms, 2 cloves garlic, 1 t dried thyme or 1 T fresh thyme, 2 T dry white wine or chicken stock, small amount of olive oil to coat pan

Heat the oil in the pan on medium-high, and add the mushrooms. Cook until they begin to brown and add the peppers. Cook for 2-3 minutes,and then add salt and pepper, and the garlic and herbs. Cook for 30 more seconds (don't burn the garlic!), and add the wine or stock. Cook until the liquid evaporates.

Makes two pretty large servings, each with 7 grams of carb plus 3 grams of fiber.