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Weekly Roundup - Living On Nothing Edition [Survival Today - an On going Thread #3]
Frugal Dad .com ^ | July 23, 2009 | Frugal Dad

Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny

Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

The Frugal Roundup

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

A Few Others I Enjoyed

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance


TOPICS: Food; Gardening; Health/Medicine; Miscellaneous
KEYWORDS: emergencypreparation; food; frugal; frugality; garden; gf; gluten; glutenfree; granny; hunger; jm; nwarizonagranny; prep; prepper; preppers; preps; starvation; stinkbait; survival; survivalists; wcgnascarthread
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To: All; DelaWhere; Quix; Eagle50AE

Cal, I was thinking about your garden cart, and here is an answer for you....granny

http://garden-railway.zoomshare.com/

This web page has been put together purely for fellow rail enthusiasts to enjoy & hopefully that I may be lucky enough to have some ideas sent my way. I don’t pretend to know it all. I really am learning as I go.

Location:

Home for “Brokenback & Black Creek Garden Railway” is in the Hunter Valley area of NSW Australia. Whilst I think it is the greatest place on earth to reside (given that the well known Hunter Valley wines are produced on our backdoor step), it is also an area which can experience very extreme temperatures in both winter & summer. With these extremes in mind I have had to design my railway around these varying conditions.

continues.....


http://www.lensgarden.com.au/sustainability_essay.htm

[Near bottom of page - links]

SOLAR EXPERIENCE INFORMATION LINKS:

Solar power project

Solar power project

Solar power project

Downto earth Aussie’ Solar link:

Why rent power when you can own it? In real terms owning it means “stand alone” systems.

DIY Extruded pipe type Solar Hotwater retro-fit.

Build a Solar Hot water System

DIY Windpower links:

Other Power

Scoraig Wind Electric

The Back Shed

Vertical Axis Wind Turbines wow there is a myriod of designes here! some even roof mounted, suit suburbian application down the the ground


2,021 posted on 09/02/2009 6:32:58 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
[ Post Reply | Private Reply | To 2002 | View Replies]

bttt


2,022 posted on 09/02/2009 6:40:57 PM PDT by netmilsmom (Psalm 109:8 - Let his days be few; and let another take his office)
[ Post Reply | Private Reply | To 250 | View Replies]

To: All

http://www.lensgarden.com.au/hintsNtips.htm

This is my HINTS and TIPS PAGE for organic gardening and a safer environment.

On this page I will incorporate some Frequently Asked Questions, and I will pass onto you the natural remedies and suggestions, that gardeners from the World Wide Web have suggested, to make your organic gardening easier and possibly more productive.

I do not claim ownership to any of these remedies
read my disclaimer page

Now that you are here take a moment to browse this page, you may find a solution for your particular problem.

HOME MADE UNDERARM DEODERANT link:

Underarm Deoderant

CABBAGE MOTH/WHITE-YELLOW BUTTERFLY REMEDY

Regular spray with molasses diluted at the rate of 2 Tsp per 5 litres of water will mask the smell of the cabbage, making it difficult for the moth to find.
Fish emulsion, seasol & seaweed extract can be added at the same time as good organic fertiliser. It probably mask the smell of the cabbage further as well.

YET ANOTHER CABBAGE MOTH REMEDY

To keep cabbage worms away “season” your plants by mixing:

1/4 tsp. thyme

1/4 tsp. sage

to 1 Qt. of water

BLOSSOM END ROT REMEDY

Blossom End Rot, water in some dolomite - a handful dissolved in a full watering can per square metre. Dusting the soil with lime or dolomite will not work quickly enough. The same remedy applies to zucchini, cucumbers and melons that go soft or shrunken on the end.

ARMY WORM & BLACK BEETLE INSECTICIDE:

Start Copy:

Eucalyptus & Tea-Tree Oil Insecticide:-

Wetting agent and Insecticide.
Active constituent(sp?)
2.5g/litre Tea Tree Oil
10g/litre Eucalypt oil.
It’s mostly meant for application to Turf to kill Army Worm, Black Beetle, etc.
However a handwritten note suggested it kills mites and Aphids.
This would possible due to the wetting agent in it.
It prevents compaction of soil, eliminates dry spots, and stops winter freeze and summer scorch, allows due to penetrate.
Use 250ml to 25litres of water.

End Copy

Not sure if any of the above makes sense this is how i got the original copy, make of it what you can or will.

SNAIL & SLUG CONTROL

Use beer set out in shallow containers eg.,. jar lids, sardine cans etc.,. place the beer traps so that the top rim of the trap is accessible by the slug/snail. They crawl in alive and stay there dead, empty traps and renew beer daily.

Coffee as a slug/snail control method:
We used an El-Cheepo instant coffee mixed at a rate of approximately 5 teaspoons to 400 mil’s of water.
So far it seems to be working for us there are certainly noticable less slugs in our garden.
We just liberally sprayed the solution all over the plants and around the ground near the plants, needs to be renewed after watering or rain.

Following is a copy from another Internet Site

Caffeine as a novel toxicant for slugs and snails
Published in: Annals of Applied Biology, volumn 142, pp. 91-97, (2003).
Authors: Hollingsworth R.G.; Armstrong J.W.; Campbell E.
Abstract: “In this study, caffeine is shown to act as both a repellent and toxicant against slugs and snails. This research is the first to document the potential of caffeine as a molluscicide. A drench treatment using a 1% or 2% solution of caffeine caused 100% of slugs (Veronicella cubensis) to exit treated soil, and the majority of these slugs subsequently died from caffeine poisoning. A 2% solution of caffeine applied to the growing medium of orchids killed 95% of orchid snails, (Zonitoides arboreus), and gave better control than a liquid metaldehyde product representing the standard commercial control for this pest.
Using leaf-dip bioassays, we discovered that slugs tended to avoid feeding on plant material treated with caffeine solutions 0.1%, and caffeine solutions as low as 0.01% significantly reduced overall feeding by slugs. Due to concerns about chemical residues, available molluscicides generally cannot be applied directly to food crops for control of slug and snail pests. Caffeine is a natural product which is approved as a food additive. Therefore, caffeine may prove useful for protecting food crops from slugs and snails.”
End copy.

WEED KILLERS

Mix 1 gallon white vinegar, 1 cup table salt, and 1 tablespoon dishwashing liquid together and spray on weeds. To do so, remove approximately 2 cups of vinegar from the jug, pour in the salt and dishwashing liquid, then return the 2 cups of vinegar to the jug. Close the lid and shake to mix. Transfer to a spray bottle (after shaking to mix the ingredients) as needed. It works as well, if not better, than Chemicals, but is much cheaper. Be careful, it will kill whatever you spray it on!
If you go purchase vinegar, 10% acidity, 20% acid would be better, and spray it on the weeds in the heat of the full sun, you will have an effective weed killer.

or

Here’s a homade weed killer if you want to avoid harsh chemicals.

1 tbsp. of apple cider vinegar
1 tbsp. of baby shampoo
1 tbsp. of gin, or listerine mouthwash
1 qt. of warm water

Mix all ingredients in a bucket, and pour into a hand held sprayer. Drench each weed to the point of run-off, taking care not to get any spray on surrounding plants

# # # # #

FOLIAGE FERTILIZER SPRAY

GARRETT JUICE (Basic foliar feeding spray) NOW AVAILABLE COMMERCIALLY

To make a home brew, use the following per gallon of water 1-2 cups manure compost tea 1 tablespoon liquid seaweed 1 tablespoon blackstrap molasses 1 tablespoon natural apple cider vinegar For more serious disease infestations: 1 tablespoon of Epsom salts 1/4 cup garlic tea 1 rounded tablespoon baking soda or potassium bicarbonate.
To turn this mixture into GARDEN-VILLE FIRE ANT CONTROL, add two oz. of concentrated orange or 1 cup of homemade citrus oil. HOMEMADE CITRUS OIL - Fill a container half full of citrus peelings or old fruit, the rest with water, let soak for a week or two, use about a cup of your new concentrate per gallon of spray.

# # # # #

FRUIT FLY TRAP RECIPE

To start controlling the fly you will need to adopt good house keeping of fallen damaged fruit (including from neighbours yards if you can), this must be destroyed don’t compost it or bury it in the garden as this will only aid the development of the fly. i have been freezing damaged fruits, but generally a good method is to put the fruit into a black plastic garbage bag or the like and leave it in the full sun for a day or 2 to cook the fruit thus killing the fly larva.

Here is a recipe to use in your fruit fly traps, the recipe is not my invention.

1 litre of water
2 cups of urine
3 teaspoons vanilla essence
1 teaspoon vegemite substitute yeast
1 cup sugar, could also add 1 tablespoon of sugar syrup.

Mix ingrediants together pour about 1 or 2 cupsfull of ingrediant into each trap, place traps in and around fruit trees etc.,. Renew the solution each 10 days.

HERE ARE SOME MORE FRUIT FLY TRAP RECIPES

Use mixes of either of the following or all of the following the more the merrier:

vegemite and water - 1 teaspoon per cup of water - 1.5 to 2 cups per bottle depending on bottle size.

or

honey and water - 1 tablespoon per cup of water (then do as above),
or you can combine the 2 above.

or

mix - 1 tsp vanilla essence, 1 tblsp ammonia (bleach) and 1 cup water
place this in the trap bottles and replace every 2 weeks.

or

1 cup of water 2 cups of cider vinegar 2 tablespoons of molasses

you should buy from your local produce agency a fruit fly wick or 2 or 3

traps can be made from 2 and 1.25 ltr clear plastic drink bottles.

FRUIT FLY DETERRANT SUGGESTION

Use a 1 pint plastic container with lid.
Drill a 12ml hole or there abouts up near the neck and stick some hemp rope through and down to bottom of container.
near fill container with deisel fuel and hang these around the garden
these wicks are an air wick and are NOT to be set alight OK.

All feed back positive or otherwise most welcome.

# # # # #

TREE TRUNK GOOP

1/3 of each of the following mix in water:

soft rock phosphate,
diatomaceous earth,
manure compost
slop it on the trunk

A link to another recipe:

do it yourself ideas

Here is the recipe for your convenience:

Tree Pastes:
Tree pastes are used as an aid to tree vigour and for pest and disease control. Biodynamic gardeners routinely use tree pastes during winter. The original formula proposed by biodynamics founder, Rudolf Steiner, was composed of:
4 parts cow manure (naturally aged, not processed products)
2 parts diatomaceous earth* or silica sand
3 parts fine clay* or bentonite*

My own experiments centre on insecticide grade diatomaceous earth as the primary ingredient. I use pastes to prevent borer attack and control scale infestation on roses and citrus. It should be noted that insecticide grade diatomaceous earth is not the same as the heat treated and highly dangerous diatomaceous earth used in swimming pool filters.

I include diatomaceous earth (2 parts), clay (1 part), powdered or liquid seaweed (1 part), sheep manure (1 part) and molasses (0.25 parts) in my mixture, but know of gardeners who add blood and bone. Including clay and manure helps the paste stick and gives it an earthy colour. Pastes are diluted with water until they reach the consistency of thick paint and work best when applied to thin barked trees and shrubs during winter.

*Insecticide grade diatomaceous earth is available in domestic quantities from Green Harvest Bentonite can be purchased from most produce stores, but is usually only available in large bags. Potter’s clay is available in small quantities from discount stores and craft suppliers.

Under NO cicumstances use any product like Vaseline as trunk goop/gel to control ant movement and aphid/scale etc.,. farming by the ants. This product has been bandied around for the purpose and yes it works, naturally it would make a good barrier, but the big downside is probable bark damage and loss of the tree if it is used.

# # # # #

MISCELLANEOUS REMEDIES

SKUNK and OTHER FOUL SMELLS - 1 Quart Hydrogen Peroxide, 1/2 cup Baking Soda, 1 teaspoon Liquid Soap.

Rub into fur and rinse with tap water. DO NOT STORE THIS MIX!

# # # # #

COMFREY TEA FOR DOG SKIN ALLERGIES - Cook a mess Comfry Geens, dilute the cool pot liquid down to iced tea color, and pour into the dog’s fur.

It’s VERY POWERFUL so don’t use more than ONCE A MONTH and ONLY when needed.

# # # # #

REPELL PEST ANIMALS

Mix in one 20-gallon hose end sprayer (can buy a sprayer at any plant nursery):

8 oz. Murphy’s oil soap 4 oz. Castor oil 1 oz. human urine 1 teaspoon alum dissolved in hot water 3 oz. tabasco hot sauce

Spray the desired area until the sprayer is empty. Will not harm plants, grasses, shrubs or trees.

# # # # #

INSECTICIDES, INSECTICIDAL SOAPS AND MOSQUITO REPELLANTS

Olive oil insecticidal soap

4 tbsp lye 3 tbsp cold water (should be soft water or rain water) 1 cup olive oil

DO THIS IN A WELL VENTILATED AREA (i.e. outside!) USE A GLASS, ENAMEL, WOOD, or STAINLESS STEEL BOWL.

1. put cold water in bowl.
2. add lye and stir until dissolved (this is the part where you need to be careful — the lye can bubble around, so don’t get burned and keep your face back).
3. once the lye is dissolved, slowly add the oil while stirring.
4. stir for 5 minutes.
5. pour into a plastic tub, and let it set.

The setting process can take a day or two, so be patient. To use it, I grate the block of soap into powder with a cheese grater (the fine side), and add 1 tsp of powder to 1 cup of soft water. If using a sprayer it’s wise to seive the soap mixture before putting it in the bottle to get out any soap chunks.

# # # # #

Here is a formula for making your own “WHITE OIL”:-

1 Cup Vegetable oil

1.5 Cups of water

1 Teaspoon of dish washing detergent

Mix in a blender, then use in place of commercial product.

# # # # #

MOSQUITO REPELANT

Start out by roasting garlic in the microwave, squeezing the pulp out and spinning it in the blender with a little oil.

Then add water and some blue food coloring, and put the concoction in the fertilizer dispenser that hooks to the hose.(the color was so you know when it was done dispensing)

Mixing garlic powder with water works just as well and is less trouble.

Just spray it all over the grass, vegetation and everything.

It will be effective immediately and the smell does go away quickly.

It lasts for me about 2 weeks or until we have a hard rain.

The stuff is pure magic. It also keeps the gnats and “no see ‘ems” away, and even deters the yellowflies.

# # # # #

NEMATODES

Use sugar water (1 lb. to 5 gallons) to drench soil

1 lb. sugar to 50 feetof row

1 tsp. sugar in planting hole (unclear, but this may be the rate when planting large-seeded plants like melons or squash)

3/4 cup sugar in hole when transplanting tomatoes.

FUNGICIDE/POWDERY MILDEW/BLACK SPOT REMEDIES

As a prevention, spray with the baking soda/oil recipe.

Use
1 Tablespoon. soda 1 Tablespoon horticulture oil or vegetable oil, 1 Tablespoon dish detergent for spreading ability, mix into 1 gal of water.

another Fungal control recipe:

use MILK:

1 part milk to 9 parts water and applied every 5-7 days for 3 applications.

10g sheoak needles are boiled in 2l water for 20min, then the lot is added to a bucket of 8 litres water and stirred for 10 min. this is meant to be sprayed on affected areas throughout the humid season.

ANT CONTROL SUGGESTIONS

Using Borax in the following ways will help you with your ant problems:-

1.. Mix Borax with Honey, A Water/Sugar Solution or with dry Sugar, place into lids off of jars and put around the nests build dirt up around the lid so the ants can get in and place bits of sticks from the edge into the mix so they can get back out.
They will take the mixture to the nest where it will kill the queen and the young.

2.. Mix Borax with water and pour into the nest.

3.. Or set a hose up to drip into the nest at a good solid drip rate, in three days the ants will move, hopefully to someone elses yard.

Another ant control suggestion:

Ant Killer (safe for humans and other vertebrates)

1 cup sugar
1 cup molasses
2 T yeast

Mix together. Puddle mixture in lids (placed upside down with the goop in the middle) and place the lids in the ant’s paths. They will almost literally toss down anything they are doing and flock to it. So many they will eventually suck all the moisture out, I put out a couple drops of water in the center to help them clean up. It may start to look white because most of the molasses is gone, but that’s ok, you really only wanted the molasses to attack the ants anyway and once they’ve found it they have make a trail to it. They take it back to the colony and feed the lovely sweet nectar to everyone they see, even the queen. Put new solution out as needed until they slow to a trickle or stop. You’ve then killed the whole colony. But it will reinvigorate itself, so stay vigilant. Store excess in the freezer.

FIRE ANT CONTROL SUGGESTION

Hint # 1:

Mix two ounces of orange oil (available at your local organc gardening center) in one gallon of compost tea.

Drench fire ant mounds with solution.

Hint # 2:

Ant Killer
1 or 2 cups of grits

I am from South Georgia, and in the South we have “fire ants.” These ants actually inject small amounts of venom into prey, so that’s why they hurt so bad when you get bitten by them. This also explains why a lot of people have allergic reactions when they encounter these pests. You could go out and buy expensive ant killers but they are very harmful to children and pets. Instead this method works great. All you need is something you may have in your kitchen: Grits. just take a cup or two of grits and sprinkle them around the ants mound in the yard. When ants see food, they immediately tell everyone in the colony and then start working to feed the colony. An ant’s body is made almost entirely of water. Grits are food that soak up water. When an ant eats these grits, his body gets all the water soaked up out of his little body and dies. This is a much better alternative to getting rid of ants in your yard than wasting money on expensive bags of ant killer or bills from your local pest control.

the above suggestion copied from www.recipegoldmine.com/

These are remedies and formulas that I have collected from variuos News Groups, as near as possible i have printed them the way they where originally presented, I have however taken the liberty to abreviate some of the posts for the purpose of continuity.

POSSUM RELLANT

1 cup human urine
1 cup household ammonia
4.5 litres of water

Spray this mix all around where the possums are being a problem.

OTHER POSSUM CONTROL SUGGESTION:

Use ‘Quassia chips’ should be available from agricultural stores that supply the fruit growers.

Mix up a thick past of the hottest chillies you can find daub this along branches/fences wher the possums walk, i have been told this causes them only agitation but enough that they don’t want to go that way again.

WASHING SOAP (LAUNDRY/KITCHEN), HAND CLEANER, GENERAL PURPOSE CLEANER RECIPE:

Start copy - this is as i copied it from how it was supplied to me:-

I’ve used this to wash-up and for my washing and the clothes are cleaner than with the propriety brands. As all my greywater goes to food of some sort I’ve watched carefully and have had no bad effects at all. I make 20 litres at a time.

20 litre recipe

What you need:
App’ 100 to 125 grams pure soap = 1 cake purest soap = app’125 grams in weight.(look for Sunlight or Velvet brands pure laundry soap made by “by Lever Brothers Division”, a Google will get results.)
1 cup washing sodawashing soda
1 cup white vinegar

3 teaspoons eucalypt or tea tree oil
a few drops of lemon or lavendar essential oil for perfume
10 litres of cold water
9 litres of hot water.

What to do:
Grate the soap or slice strips off with a vegie peeler and place into a large saucepan and cover with 2 litres of cold water.
Bring to boil & add washing soda crystals, and stir until melted.
Stir in eucalyptus oil, vinegar and esstential oil.
Pour into a bucket and add 9 litres of hot water and then stir in 8 litres of cold water.
Leave to cool and when cool transfer to smaller containers and label.
Good when used for:
*laundry detergent for front and top loading machines and hand washing. 2-3 cups depending on load size
*pre-soaker for heavily soiled items
*washing-up liquid 10-20 ml/10 litres of water.

I store it in 1 and 2 litre plastic fruit juice containers.

Stay clean and green

End copy.

An extra hint from len, we make only a 10 litre batch using the same quantity of ingredients, this way we are making a more concentrated mix, and storing less mix we find it easier to store 10 litres, and the mix gets thinned when added to the wash water.

HOME MADE SOAP RECIPE

AS SUPPLIED BY ANOTHER PERSON

Ingredients:

85 gms Olive Oil
10 gms sweet almond oil
5 gms Jojoba oil

40mls cold water
12 gms Lye (caustic Soda)

LYE PRECAUTIONS

This is the most important section of the recipe. All instructions must be followed fully and I will not be held responsible for people who do not follow the instructions correctly.

1. Lye is VERY VERY dangerous stuff. It can lurk around ready to burn you for weeks after soap making so it is ESSENTIAL all areas are washed down with vinegar (this neutralises) after soap making. Include door knobs if you just knicked out to the loo while soap is tracing or cooling. Remember everywhere you have been and wash it.

2. Lye MUST be added to the water and NEVER the other way around. This will cause an explosion that can blind you.

3. Lye fumes are created while the lye and water are reacting. Do this process outside or under a fan with all your windows open. NEVER make soap when children or animals are around. Ditto if you are distracted in anyway.

4. NEVER ever use aluminium with soap making. Use either plastic, unchipped enamel or stainless steel

PROTECTIVE CLOTHING

This is what I wear when making soap. Basically, you need to cover every inch of your body. Snorkel mask (my parner had an old one lying around, but googles of some sort are ESSENTIAL), Old clothing saved especially for soapmaking (I have a long skivvy and tracksuit pants), Apron, Rubber gloves that reach my elbow (and the skivvy is tucked into these), socks that cover my feet. I also tie a tea towel around my face during the sitck blending to prevent burns.

SCENTING YOUR SOAP

Essential oils can be used effectively to scent your soap.
Citrus will not last though.
Lavender lasts really well.

Beware of Fragrant Oils and other synthetic scents.
Some ingredients in these can cause soap to seize.
Seizing is when your soap goes from light trace to set in about 1 second.

Note: This recipe can be made with Olive Oil as your only oil but it will be slower to trace.

*In a container add your lye SLOWLY to the cold water. Fumes and heat will be created. Once the mixture is thoughly stirred, set aside and heat your oils.

*In a seperate container heat your oils to blood temperature. This means that when the oils are applied to the inside of your wrist, you should not be able to feel them. They will be neither hotter or colder than your blood temperature.

*Add your lye mixture to your oils slowly and stir until it is mixed well. You can stir with a spoon until trace occurs or at this stage you can switch to a stick blender (or Bamix not if it has aluminium in its construction). Hand stirring can take up to 4 hours to trace. Stick blending can take up to half an hour to trace. If using your blender, blend in short bursts and then hand stir, this will lengthen the life of your blender. Beware too, that if a blender is used, splattering will occur. You container needs to be high enough to combat this.

*Mixture will start out as an opaque butter yellow colour and will lighten as it gets closer to trace.

*About Trace: What is it? Trace occurs when the lye and oils mix and create sapofication. If you have ever made real egg custard you will be able to recognise trace. At first the mixture will pour like melted butter, but as sapofication occurs the mixture will thicken and if you drizzle the mixture from a spoon it will leave a line over the top of the mixture. This is light trace. At this stage you would add your scents. Then mix it further to a medium trace where you would pour it into a mould.

*Once trace is reached it is ready to pour into a mould and be set aside for 3-4 weeks to cure. All sorts of things can be used for a mould. At the moment I am using an old plastic embroidery box that has seperate little boxes. You can use a plastic tray and hand cut or you can use a PVC pipe for round soap bars. Margarine tubs work well too. You can add a little olive oil or glad wrap to line the mould to make removal easier.

Curing takes approx. 3-4 weeks. After this complete sapofication has occured and the soap is safe to use on your skin. The easiest way to check if your soap is ready is the tongue test. Take a bar and touch it with the tip of your tongue. You will taste the lye as a tingle on your tongue if it is not ready. Otherwise it will just taste like soap.

A LINK FOR THE LADIES

Washable Cotton Pads: Hello - This page is dedicated to providing instructions on how to sew your own washable pads.

USES FOR WD-40 AND SUCH PRODUCTS

This is as I recieved it in my E/Mail Inbox, I make to claims to ownership of the text, I merely pass it on for perpetuity and for others to use.

Here are some of the uses:

1) Protects silver from tarnishing.
2) Removes road tar and grime from cars.
3) Cleans and lubricates guitar strings.
4) Gives floors that ‘just-waxed’ sheen without making it slippery.
5) Keeps flies off cows.
6) Restores and cleans chalkboards.
7) Removes lipstick stains.
8) Loosens stubborn zippers.
9) Untangles jewelry chains.
10) Removes stains from stainless steel sinks.
11) Removes dirt and grime from the barbecue grill.
12) Keeps ceramic/terra cotta garden pots from oxidizing.
13) Removes tomato stains from clothing.
14) Keeps glass shower doors free of water spots.
15) Camouflages scratches in ceramic and marble floors.
16) Keeps scissors working smoothly.
17) Lubricates noisy door hinges on vehicles and doors in homes.
18) It removes black scuff marks from the kitchen floor!
Use WD-40 for those nasty tar and scuff marks on flooring. It doesn’t seem to harm the finish and you won’t have to scrub nearly as hard to get them off. Just remember to open some windows if you have a lot of marks.
19) Bug guts will eat away the finish on your car if not removed quickly! Use WD-40!
20) Gives a children’s play gym slide a shine for a super fast slide.
21) Lubricates gear shift and mower deck lever for ease of handling on riding mowers.
22) Rids kids rocking chairs and swings of squeaky noises.
23) Lubricates tracks in sticking home windows and makes them easier to open.
24) Spraying an umbrella stem makes it easier to open and close.
25) Restores and cleans padded leather dashboards in vehicles, as well as vinyl bumpers.
26) Restores and clean s roof racks on vehicles.
27) Lubricates and stops squeaks in electric fans.
28) Lubricates wheel sprockets on tricycles, wagons, and bicycles for easy handling.
29) Lubricates fan belts on washers and dryers and keeps them running smoothly.
30) Keeps rust from forming on saws and saw blades, and other tools.
31) Removes splattered grease on stove.
32) Keeps bathroom mirror from fogging.
33) Lubricates prosthetic limbs.
34) Keeps pigeons off the balcony (they hate the smell).
35) Removes all traces of duct tape.
36) Folks even spray it on their arms, hands, and knees to relieve arthritis pain.
37) Florida’s favorite use is: “cleans and removes love bugs from grills and bumpers.
38) The favorite use in the state of New York WD-40 protects the Statue of Liberty from the elements.
39) WD-40 attracts fish. Spray a LITTLE on live bait or lures and you will be catching the big one in no time. Also, it’s a lot cheaper than the chemical attractants that are made for just that purpose. Keep in mind though, using some chemical laced baits or lures for fishing are not allowed in some states.
40) Use it for fire ant bites. It takes the sting away immediately and stops the itch.
41) WD-40 is great for removing crayon from walls. Spray on the mark and wipe with a clean rag.
42) Also, if you’ve discovered that your teenage daughter has washed and dried a tube of lipstick with a load of laundry, saturate the lipstick spots with WD-40 and re-wash. Presto! Lipstick is gone!
43) If you sprayed WD-40 on the distributor cap, it would displace the moisture and allow the car to start.
44) cleans those spotty shower doors. If yours is plastic, it works just as well as glass.
45) try it on your stovetop... Voila! It’s now shinier than it’s ever been. You’ll be amazed.

P. S. The basic ingredient is FISH OIL.

P. P. S. I keep a can of WD-40 in my kitchen cabinet over the stove. It is good for oven burns or any other type of burn. It takes the burned feeling away and heals with NO scarring.

EVEN MORE HOUSEHOLD HINTS

Drinking two glasses of Gatorade can relieve HEADACHE PAIN almost immediately without the unpleasant side effects caused by traditional pain relievers.

Did you know that Colgate toothpaste makes an excellent salve for BURNS.

Before you head to he drugstore for a high-priced inhaler filled with mysterious chemicals, try chewing on a couple of curiously strong Altoids peppermints. They’ll clear up your STUFFED UP NOSE.

Achy muscles from a bout of the flu? Mix 1 Tablespoon of horseradish in 1/2 cup of olive oil. Let the mixture sit for 30 minutes, then apply it as a massage oil, for instant relief for ACHING MUSCLES.

SORE THROAT? Just mix 1/4 cup of vinegar with 1/4 cup of honey and take 1 Tablespoon six times a day. The vinegar kills the bacteria.
Also vinegar or fresh lemon juice can be used to wipe bench tops this deters flies and ants as well as disinfecting with vinegar

Help cure URINARY TRACT INFECTIONS with Alka-seltzer. Just dissolve two tablets in a glass of water and drink it at the onset of the symptoms. Alka-Seltzer begins eliminating urinary tract infections almost instantly even though the product was never been advertised for this use.

Eliminate PUFFINESS under your EYES..... All you need is a dab of preparation H, carefully rubbed into the skin, avoiding the eyes. The hemorrhoid ointment acts as a vasoconstrictor, relieving the swelling instantly.

Honey remedy for SKIN BLEMISHES...... Cover the blemish with a dab of honey and place a Band-Aid over it. Honey kills the bacteria, keeps the skin sterile, and speeds healing. Works overnight.

Listerine therapy for TOENAIL FUNGUS.... Get rid of unsightly toenail fungus by soaking your toes in Listerine mouthwash. The powerful antiseptic leaves your toenails looking healthy again.

easy EYEGLASS PROTECTION.... To prevent the screws in eyeglasses from loosening, apply a small drop of Maybelline Crystal Clear nail polish to the threads of the screws before tightening them.

Coca-Cola cure for rust...Forget those expensive RUST REMOVERS. Just saturate an abrasive sponge with Coca Cola and scrub the rust stain. The phosphoric acid in the coke is what gets the job done.

Cleaning liquid that doubles as BUG KILLER.... If menacing bees, wasps, hornets, or yellow jackets get in your home and you can’t find the insecticide, try a spray of Formula 409. Insects drop to the ground instantly.

Smart SPLINTER REMOVER..... just pour a drop of Elmer’s Glue-all over the splinter, let dry, and peel the dried glue off the skin. The splinter sticks to the dried glue.

Hunt’s tomato paste BOIL CURE.... Cover the boil with Hunt’s tomato paste as a compress. The acids from the tomatoes soothe the pain and bring the boil to a head.

Balm for BROKEN BLISTERS..... To disinfect a broken blister, dab on a few drops of Listerine....a powerful antiseptic.

Heinz vinegar to heal BRUISES... Soak a cotton ball in white vinegar and apply it to the bruise for 1 hour. The vinegar reduces the blueness and speeds up the healing process.

Kills FLEAS instantly. Dawn dishwashing liquid does the trick. Add a few drops to your dog’s bath and shampoo the animal thoroughly. Rinse well to avoid skin irritations. Good-bye fleas

Rainy day cure for DOG ODOUR.... Next time your dog comes in from the rain, simply wipe down the animal with Bounce or any dryer sheet, instantly making your dog smell springtime fresh.

Eliminate EAR MITES.... All it takes is a few drops of Wesson corn oil in your cat’s ear. Massage it in, then clean with a cotton ball. Repeat daily for 3 days. The oil soothes the cat’s skin, smothers the mites, and accelerates healing.

Vaseline cure for HAIRBALLS..... To prevent troublesome hairballs, apply a dollop of Vaseline petroleum jelly to your cat’s nose. The cat will lick off the jelly, lubricating any hair in its stomach so it can pass easily through the digestive system.

Quaker Oats for fast PAIN RELIEF.... It’s not for breakfast anymore! Mix 2 cups of Quaker Oats and 1 cup of water in a bowl and warm in the microwave for 1 minute, cool slightly, and apply the mixture to your hands for soothing relief from arthritis pain.

The Author provides the information for the perusal of the readers.


2,023 posted on 09/02/2009 6:41:39 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

September 11 - NYC - Human Rights Coalition Against Radical Islam (HRCARI) Event

http://www.realcourage.org/2009/09/911-hrcari-nyc-event/

September 11, 2009 - NYC - Human Rights Coalition Against Radical Islam (HRCARI) Public Awareness Event
WHEN: Friday, September 11, 2009; 7:30 am to 9:30 am
WHERE: West Side of Church Street, between Barclay Street and Park Place
— web link for the NYC subway map

- HRCARI website
- HRCARI Facebook
- HRCARI blog

HRCARI Logo

September 3, 2009

For Immediate Release:

“African, Asian, Middle Eastern Victims of Terror to join 9/11 Memorial, Call for U.S. Action Against Islamic Supremacists.”

“We, all of us victims of this jihad – black and white, Hindus, Christians, Jews, and Muslims – now stand together.” Simon Deng, escaped slave from Sudan.”

Contact: Narain Kataria 718 478-5735, KatariaN@aol.com
or Matt Abelson 914-806-7884, mattabes@gmail.com
or info@hrcari.org
New York, New York, September 3, 2009

WHEN: Friday, September 11, 2009; 7:30 am to 9:30 am
WHERE: West Side of Church Street, between Barclay Street and Park Place

“The Human Rights Coalition Against Radical Islam (HRCARI), an organization of victims and targets of Radical Islam from around the world, will join the American 9/11 families in commemorating those slain on September 11, 2001.”

“HRCARI members - Hindus, Sikhs, Christians, Jews, Muslims and secular leaders — will mourn the loss of ALL victims of Radical Islam — from the World Trade Center and the Pentagon, from Mumbai to Madrid, Lockerbie to London, Bali to Beslan and Pakistan, from Somalia to Sudan, from Iraq to Israel, from the sailors on the USS Cole to the Coptic Christians in Egypt, and from Kenya to Kasmir.”

“This multi-ethnic, diverse, rainbow coalition for human rights will demand American government officials and the mainstream media connect the dots and report the truth about Radical Islam’s worldwide assault on human rights.”

“HRCARI will demand that our government take appropriate action to protect the civilized world and to slow, if not stop, the spread of Islamic Supremacism, this oppressive, bigoted, homophobic, misogynist, racist and violent doctrine which has spawned so much death and destruction.”


9/11 - We Must NEVER Forget
9/11 - We Must NEVER Forget


Responsible for Equality And Liberty (R.E.A.L.)
Street address research:

Church Street and Barclay Street Intersection
View Larger Map

94 Church Street
View Larger Map

Church Street and Park Place Intersection
View Larger Map

— Web link for the NYC subway map
World Trade Center /
Church Street
Help for the Physically Challenged
Elevator not in service
due to long-term
construction.

Click here for details.

A Line Full Time Symbol C Line Part Time Symbol 2 Line Symbol 3 Line Part Time Symbol M1, M6, M20, M22, PATH, Hoboken and Jersey City Ferries

E Line Symbol
MANHATTAN

Stops All Times Symbol
Lexington Avenue/
53 Street
Help for the Physically Challenged V Line Part Time Symbol 4 Line Part Time Symbol 6 Line Symbol M98, M101, M102, M103

Stops All Times Symbol
5 Avenue / 53 Street V Line Part Time Symbol M1, M2, M3, M4, M5, Q32

Stops All Times Symbol
7 Avenue /
53 Street B Line Part Time Symbol D Line Full Time Symbol M6, M7, M10, M20, M104

Stops All Times Symbol
50 Street /
8 Avenue
Help for the Physically Challenged (downtown only) C Line Part Time Symbol M10, M20, M27, M50, M104

Stops All Times Symbol
42 Street- Port Authority
Bus Terminal /
8 Avenue
Help for the Physically Challenged A Line Full Time Symbol C Line Part Time Symbol N Line Symbol Q Line Full Time Symbol R Line Part Time Symbol S Line Part Time Symbol W Line Part Time Symbol 1 Line Full Time Symbol 2 Line Full Time Symbol 3 Line Part Time Symbol 7 Line Full Time Symbol M11, M16, M27, M42, M104, Port Authority Bus Terminal

Stops All Times Symbol
34 Street-Penn Station /
8 Avenue
Help for the Physically Challenged A Line Full Time Symbol C Line Part Time Symbol M4, M16, M34, Q32, Amtrak, LIRR, NJ Transit

Stops All Times Symbol
23 Street /
8 Avenue
M23

Stops All Times Symbol
14 Street /
8 Avenue
Help for the Physically Challenged A Line Full Time Symbol C Line Part Time Symbol L Line Full Time Symbol M14

Stops All Times Symbol
West 4 Street /
6 Avenue
Help for the Physically Challenged A Line Full Time Symbol B Line Part Time Symbol C Line Part Time Symbol D Line Full Time Symbol F Line Full Time Symbol V Line Part Time Symbol M5, M6, M8, PATH

Stops All Times Symbol
Spring Street /
6 Avenue
M21

Stops All Times Symbol
Canal Street /
6 Avenue A Line Full Time Symbol C Line Part Time Symbol

Stops All Times Symbol
World Trade Center /
Church Street
Help for the Physically Challenged
Elevator not in service
due to long-term
construction.

Click here for details.

A Line Full Time Symbol C Line Part Time Symbol 2 Line Symbol 3 Line Part Time Symbol M1, M6, M20, M22, PATH, Hoboken and Jersey City Ferries

For those traveling from Washington DC:

Amtrak:

To NYC in the morning - only option to arrive by 7:30 am:

Amtrak - 110 Northeast Regional
— Departs 4:00 am - Washington, DC - Union Station (WAS)
— Departs 4:28 am - Baltimore, MD - BWI Station (BWI)
— Arrives 7:19 am - New York, NY - Penn Station (NYP)
2h 51m

Bus Options Back:
— DC2NY Bus
— Greyhound bus - multiple options
— Boltbus


2,024 posted on 09/02/2009 10:23:44 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: CottonBall

I don’t know what it will take.

We belong to a Southern Baptist church in a very red county.

We’ve talked to many of them about all the terrible things going on with these horrendous bills in the House, the czars, the underhanded programs to indoctrinate people. Our classmates in Sunday School, our family, our coworkers just look at us.

“Come with us to the Tea Party in Tulare! It’s free, and there will be some great speakers there. We’ll drive! You’ll be home before 3:00 PM!”

“Oh... well, Jane wants to go to Pismo this weekend... Maybe some other time.”

“How about you, Donna, would you and Jim want to go with us?”

“I would, but you know Jim isn’t into political stuff.”

I can’t “do nothing” any more. My kids are too important to me. What kind of a world are we leaving them?


2,025 posted on 09/02/2009 10:30:11 PM PDT by TenthAmendmentChampion (Be prepared for tough times. FReepmail me to learn about our survival thread!)
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To: CottonBall

Crap! How many more invasions of our privacy anc other socialist activity will it take before the sheeple arise?<<<

There is nothing about us that they do not know.

The Police scanners will convince you of that, their records show what meds you take and if you tend to not take them.

And a lot more, add that to the Feds knowledge and you find that you have no secrets.


2,026 posted on 09/02/2009 10:39:34 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: netmilsmom

Welcome, glad to see you here and catching up.

There will be many court cases, as they mine the internet for the threats.


2,027 posted on 09/02/2009 10:43:28 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.fox5vegas.com/news/20696643/detail.html?treets=vegas&tml=vegas_break&ts=T&tmi=vegas_break_1_09160209022009

Fire Where Police Shot Man Ruled Arson
Police Trying To ID Man

POSTED: 7:05 pm PDT September 2, 2009
UPDATED: 7:19 pm PDT September 2, 2009

LAS VEGAS — Fire investigators have ruled a fire in which a man was killed and a Las Vegas Metro police officer was injured after a shooting as arson.

Officials said the three-alarm fire began in a bedroom just before 12:30 p.m. at 1230 Comstock Drive in Bonanza Village.

The shooting happened after police were called because a man came around the burning house with a gun and fired two times at a fire engine with firefighters in it, hitting it in a door and breaking two windows.

None of the firefighters was hurt, but they had to back off when police arrived to arrest the shooter. Instead officers were engaged in a gunfight with the man, killing him.

continued..........man is unknown to them/owner...


2,028 posted on 09/02/2009 10:57:48 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://1greengeneration.elementsintime.com/?p=596

Matt went to the hospital when I brought him a bag from home that included a brush, shaving supplies, and… yep - our only stick of deodorant. So, after stepping out of a nice clean shower at home, I desperately searched for an alternative. I reasoned to myself that if baking soda works on my hair, why not try it on my underarms? Afterall, it’s an ingredient in many deodorants….

So I used it like baby powder, just a splash. And it was the best deodorant I’ve ever used. No kidding.

The following day, I didn’t need to re-apply. Amazing!!

But then… on day 3, I realized my left underarm was itching a bit. So I did some online research, and found that straight baking soda might be too strong. Apparently, you need just a tiny bit. In my various hours of research, I came upon a solution: mixing baking soda with cornstarch. The cornstarch actually works as a light antiperspirant, and the baking soda deodorizes.

I’ve been using it for two weeks now, and I love it. Absolutely love it.

Antique Powder Jar

Instructions.

1. In a reusable and resealable container, mix 1 part baking soda with 6 parts cornstarch.
2. Close the container and shake vigorously for about a minute, to thoroughly mix the two powders.
3. Then dab a small amount to the skin of your armpits with a soft cotton cloth, cotton ball, or cosmetic applicator. Apply as if you were lightly applying baby powder or cosmetic powder.

Notes:

* The application should last at least a day - for me it lasts at least 2 days!
* This method hasn’t left any stains or residues on my white or black clothing. It seems to do better than normal deodorant in that regard! (Still, of course use caution with expensive and/or hard-to-clean items, as you would with any deodorant.)
* A nice way to store your deodorant powder is in an antique cosmetic jar (above), which you can pick up at a garage sale or thrift store.

More Information

1. Aluminum is a neurotoxin, and is found in most antiperspirants. It has been linked to Alzheimer’s Disease, respiratory illnesses, reduced renal function, and DNA damage. Find out more here, here and here. You should be able to find aluminum-free baking soda (aka sodium bicarbonate) in your local health food store. Note at 7pm: After receiving a few notes from readers, I’ve done some extensive research, and found that aluminum is used to make baking powder, but not baking soda. … So it looks like any old baking soda will do!
2. The parabens in many antiperspirants may be linked to breast cancer, and there are possible complications associated with SLS in deodorants.
3. Curious how conventional antiperspirants work? Find out here.
4. If you decide that straight baking soda isn’t right for you, you might try “The Rock” or use one of the recipes here or here for homemade deodorant.


2,029 posted on 09/02/2009 11:35:09 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://angrychicken.typepad.com/angry_chicken/2008/07/homemade-deodor.html

homemade deodorant (yup.)

Img_7447

I realize not everyone wants to make their own deodorant. It probably falls into the category of lollipops for some, and for me, crackers. I just think, “Why?” However, I found myself revisiting the homemade deodorant issue again lately, and here’s a few good reasons why; I stink, conventional deodorant ingredients freak me out, the natural stuff rarely works for me, and when I have made my own in the past (using rubbing alcohol or just baking soda, etc.) it’s not really done the trick. Also, I love the way essential oils smell, especially ylang ylang and orange, which are easy to add to my own concoctions.

I thought all my problems were behind me when I started using Lush’s aromacreme 2 years ago. I loved this deodorant. It’s soft and smells heavenly. But, like many other users, I eventually got a rash. I had to use it less often, finally got sick of the smell, and the other deodorants Lush sells have ingredients I want to avoid.

Plus, I love making body products and get so sick of reading ingredients and worrying about all that. I also wanted to make my own because I thrive on the Stick-It-To-The-Man feeling I get when I don’t have to buy basic necessities that most people assume you have to buy, you know? I find it thrilling.

And recently I have been curious about making crackers, go figure.

Img_7448

So, using the aromacreme texture as a goal, I made my own. I had recently bought and used Florere, which is also a cream deodorant and it’s perfectly good—it just doesn’t smell amazing. It’s also a bit grainy. Here’s what I ended up mixing together for this batch:

3 Tablespoons shea butter
3 Tablespoons baking soda
2 Tablespoons corn starch
2 Tablespoons cocoa butter
2 vitamin E oil gel caps (puncture and squeeze out the oil)
Essential Oil (I used ylang yang and orange)

I melted all the ingredients (except the oils) and gave it a good stir. This only took about 30 seconds in the microwave. Then added the oils, stirred again, and poured it in a jar, then placed it in the fridge to set. This recipe filled the jar in my hand, which is a 1/4 pint.

I bought the cocoa butter and shea butter here. I’m on week 3 and it works so well, I am stunned. When it’s cold in the bathroom, it’s not as smooth, but the warmth from my fingers softens it up enough to spread on. On hot days the texture is perfect. I can scoop a little bit out of the jar, roll it into a pea-sized ball, and rub it in. I am very very happy with it. I found other recipes online for cream deodorants that have beeswax, vegetable glycerin—all kinds of combos.

It smells wonderful. I had to add a bit more essential oil than you think—shea butter smells strong, not bad, just shea butter-y. If you try this I would highly recommend splitting ingredients with a friend and having a I’m Not A Dirty Hippie party, otherwise you’ll end up with a lot of ingredients that could spoil in a year or so. In the next batch I think I will add a little vegetable glycerin to make it softer.

So, next up, homemade toothpaste. I know you can just use baking soda and water, but I also want to try it with a flavor and make it into a paste.

Oh! To report back: I am on month 2 of no shampoo but only baking soda and apple cider vinegar rinse. More info here. And I forgot to mention, I haven’t used shampoo on the girls’ hair in about 2 years. I know this sounds insane, but the soapy bath water has always been enough. I really hate worrying about soap in their eyes and their hair is always clean and not greasy because I’ve never used shampoo that has stripped the oils from their hair to begin with. I swear, this is why. I’m just saying. I’m not sure why I didn’t make this connection when shampooing my own hair, but I didn’t until this latest baking soda kick I have been on.

Occasionally now I do use baking soda and vinegar on them (it’s so great because there is no lather to worry about) but usually it’s still just a good rise with the bath water. The baking soda is easy to just mix and pour carefully on their heads, but the vinegar I have to dilute a TON and then add essential oil so it smells good, otherwise they freak out. I have a bottle with a spray mister so I can just spritz on the acv and rise. They don’t even notice. Sadie’s hair is getting quite long, and the vinegar really helps with tangles, so this is awesome. Both girls have very different types of hair, and so far so good. I swear they aren’t the stinky kids!

**update: some answers to questions (And thank so much for all the great info you all are leaving! woot!)

-Is the deodorant white or clear? sort of both. Goes on white-ish and gets clear-ish later. I haven’t really tested it sleeveless. Does is really work? Yes, for me it does, but you know that’s just me—we all react different to this type of stuff, but yes, I can tell you after 3 weeks of using it: 100% NO STINK. Will it keep you dry? absolutely not. I sweat buckets and always have, so I am used to it. How long will it last? Probably 2-3 months, possibly more. I would probably split the batch next time and keep half in the fridge. Do I like the no shampoo thing? Yes I do, I just got my haircut and was told my hair is in great condition, too. I will tell you, I am not super into hair/hair products, you know what I mean. I love my hair, but spend very little time thinking about it. It’s not the way, say, shoes are for me, so my expectations and general level of fussiness about my hair is very low.


2,030 posted on 09/02/2009 11:39:40 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
[ Post Reply | Private Reply | To 2002 | View Replies]

To: All

http://angrychicken.typepad.com/angry_chicken/2008/07/homemade-deodor.html

homemade deodorant (yup.)

Img_7447

I realize not everyone wants to make their own deodorant. It probably falls into the category of lollipops for some, and for me, crackers. I just think, “Why?” However, I found myself revisiting the homemade deodorant issue again lately, and here’s a few good reasons why; I stink, conventional deodorant ingredients freak me out, the natural stuff rarely works for me, and when I have made my own in the past (using rubbing alcohol or just baking soda, etc.) it’s not really done the trick. Also, I love the way essential oils smell, especially ylang ylang and orange, which are easy to add to my own concoctions.

I thought all my problems were behind me when I started using Lush’s aromacreme 2 years ago. I loved this deodorant. It’s soft and smells heavenly. But, like many other users, I eventually got a rash. I had to use it less often, finally got sick of the smell, and the other deodorants Lush sells have ingredients I want to avoid.

Plus, I love making body products and get so sick of reading ingredients and worrying about all that. I also wanted to make my own because I thrive on the Stick-It-To-The-Man feeling I get when I don’t have to buy basic necessities that most people assume you have to buy, you know? I find it thrilling.

And recently I have been curious about making crackers, go figure.

Img_7448

So, using the aromacreme texture as a goal, I made my own. I had recently bought and used Florere, which is also a cream deodorant and it’s perfectly good—it just doesn’t smell amazing. It’s also a bit grainy. Here’s what I ended up mixing together for this batch:

3 Tablespoons shea butter
3 Tablespoons baking soda
2 Tablespoons corn starch
2 Tablespoons cocoa butter
2 vitamin E oil gel caps (puncture and squeeze out the oil)
Essential Oil (I used ylang yang and orange)

I melted all the ingredients (except the oils) and gave it a good stir. This only took about 30 seconds in the microwave. Then added the oils, stirred again, and poured it in a jar, then placed it in the fridge to set. This recipe filled the jar in my hand, which is a 1/4 pint.

I bought the cocoa butter and shea butter here. I’m on week 3 and it works so well, I am stunned. When it’s cold in the bathroom, it’s not as smooth, but the warmth from my fingers softens it up enough to spread on. On hot days the texture is perfect. I can scoop a little bit out of the jar, roll it into a pea-sized ball, and rub it in. I am very very happy with it. I found other recipes online for cream deodorants that have beeswax, vegetable glycerin—all kinds of combos.

It smells wonderful. I had to add a bit more essential oil than you think—shea butter smells strong, not bad, just shea butter-y. If you try this I would highly recommend splitting ingredients with a friend and having a I’m Not A Dirty Hippie party, otherwise you’ll end up with a lot of ingredients that could spoil in a year or so. In the next batch I think I will add a little vegetable glycerin to make it softer.

So, next up, homemade toothpaste. I know you can just use baking soda and water, but I also want to try it with a flavor and make it into a paste.

Oh! To report back: I am on month 2 of no shampoo but only baking soda and apple cider vinegar rinse. More info here. And I forgot to mention, I haven’t used shampoo on the girls’ hair in about 2 years. I know this sounds insane, but the soapy bath water has always been enough. I really hate worrying about soap in their eyes and their hair is always clean and not greasy because I’ve never used shampoo that has stripped the oils from their hair to begin with. I swear, this is why. I’m just saying. I’m not sure why I didn’t make this connection when shampooing my own hair, but I didn’t until this latest baking soda kick I have been on.

Occasionally now I do use baking soda and vinegar on them (it’s so great because there is no lather to worry about) but usually it’s still just a good rise with the bath water. The baking soda is easy to just mix and pour carefully on their heads, but the vinegar I have to dilute a TON and then add essential oil so it smells good, otherwise they freak out. I have a bottle with a spray mister so I can just spritz on the acv and rise. They don’t even notice. Sadie’s hair is getting quite long, and the vinegar really helps with tangles, so this is awesome. Both girls have very different types of hair, and so far so good. I swear they aren’t the stinky kids!

**update: some answers to questions (And thank so much for all the great info you all are leaving! woot!)

-Is the deodorant white or clear? sort of both. Goes on white-ish and gets clear-ish later. I haven’t really tested it sleeveless. Does is really work? Yes, for me it does, but you know that’s just me—we all react different to this type of stuff, but yes, I can tell you after 3 weeks of using it: 100% NO STINK. Will it keep you dry? absolutely not. I sweat buckets and always have, so I am used to it. How long will it last? Probably 2-3 months, possibly more. I would probably split the batch next time and keep half in the fridge. Do I like the no shampoo thing? Yes I do, I just got my haircut and was told my hair is in great condition, too. I will tell you, I am not super into hair/hair products, you know what I mean. I love my hair, but spend very little time thinking about it. It’s not the way, say, shoes are for me, so my expectations and general level of fussiness about my hair is very low.


2,031 posted on 09/02/2009 11:51:39 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.self-willed-land.org.uk/permaculture/forest_garden.htm

Forest garden

Advantages of natural processes

Canopy layer

Middle layer

Ground layer

Forest gardening was made popular by the practice of the late Robert Hart in his book Forest Gardening. Hart worked out a system of forest edge productivity in a temperate climate, but he later recognised that peasant societies had been creating these plant combinations for thousands of years. These people - would have used them for producing food in home gardens (close to home) and representing a high degree of self-reliance. Even today, they can be found surrounding the simpler communities in Mexico, Central America, Benin in West Africa, Sri Lanka and Java.

We should really credit Mother Nature with the design. Pre-historic people, when not chasing animals for food, fed by grazing on fruit, nuts and berries in what they recognised as an edible landscape. For all we know, they may also have eaten nettle tops, willow herb shoots, and various weeds growing in streams. Above all, they were opportunistic foragers who had no intention of tilling soil or tending crops. They ate food from trees, shrubs and vines, and they picked-over the leaves of perennial plants or freely seeding annuals.

Advantages of natural processes

CANOPY LAYER - FRUITING TREES & SHRUBS

Apple

Blackthorn

Cherries

Crab apple

Gages

Hawthorn

Medlar

Mountain ash

Pears

Plums

Sea buckthorn

Service berry

Design of forest gardens makes use of the advantages that the natural world provides. Nitrogen fixation through the symbiotic association between soil micro-organisms and plants is an obvious example. Most perennial nitrogen fixing plants (including the shrubs and trees) deliver nitrogen into the soil over and above the nitrogen they use themselves. In addition, fall of their leaves in autumn provides mulch to feed the soil with more nitrogen. Another symbiotic association - that between fungi and plant in mycorrhiza - is only available in perennials, but it is likely that these will form the majority of our plant choices anyway. While the absolute benefit of this second partnership is not fully known, it does aid the plant in resourcing soil minerals such as phosphorus and probably also in water uptake. We can also use plants that are dynamic accumulators of soil minerals. Comfrey is the classic example with its deep penetrating roots bringing up minerals from the subsoil, and making them available at the soil surface when their leaves fall as mulch. Yarrow, tansy and chicory are others.

Above ground there are a plant qualities that we can also exploit. Flowers and berries attract insects and birds, and these are our natural allies in pest predation. Annual companion plants are often used amongst vegetable growing to create a natural balance in pests and predators, but if perennial plants are used instead for pest predator attraction, the range of suitable plants that can be used is increased, and the benefits of permanent plantings can be exploited.

Permaculture Design encourages us look more at the purpose and arrangement of our systems so that they work for us in as sustainable way as possible. Least effort for maximum effect is a design principle in Permaculture, and it argues for using a perennial plant over an annual plant because of less work, but also because it allows a permanent plant community to develop with all the benefits that can bring. The forest garden at Manor heath and the embryonic forest gardens at Springfield re-create the feeding-by-grazing. They are an imitation of a natural forest, designed to achieve economy of space and labour.

A forest of multiple layers

MIDDLE LAYER - SOFT FRUIT, BERRIES, NUTS, HIPS, FLOWERS, STEMS, AND SHOOTS

Bamboo(for shoots)

Oregon grape

Barberry

Raspberries

Blackberry

Redcurrant

Blackcurrants

Rhubarb

Blueberry

Rose (for hips)

Boysenberry

Siberian pea tree (flowers)

Gooseberries

Strawberries

Hazels

Whitecurrant

Loganberry

Worcesterberry

Like a forest edge, the garden is arranged in storeys, tiers or layers, the taller trees forming the canopy, and the shrubs and clumps of perennials forming the lower storeys. Where space is limited, the shrub layer is planted closely to produce edges to the taller trees, and these edges face roughly south so that best use is made of the sun. Traditional tree and shrub foods are grown such as apples, pears, stone fruit and nuts, but there have also been planted less common native food trees such as rowan (Sorbus spp) and edible hawthorns (Crataegus spp) and the ornamentals brought in from N. America such as Oregon grape (Mahonia spp) and Service berry (Amelanchier spp.) all of which provide edible berries (probably best to cook them). A Siberian pea tree (Caragana spp) provides flowers to eat, while a roses give hips for teas and fruit drinks. Culinary herbs are planted as an understorey or groundcover, along with as many uncommon or wildflower salads, roots, shoot or leaf-providing plants as space permits (the tables show examples of plants in each layer).

Nature’s balance

GROUND LAYER - PERENNIALS, TUBERS AND SELF-SEEDERS

Fat hen

Lucerne

Rosebay willowherb

Potatoes

Horse raddish

Sweet Cicely

Garlic

Lovage

Wild garlic

Shallots

Elecampane

Feverfew

Tree onion

Fennel

Mints

Chives

Land cress

Lambs lettuce

Sage

Rosemary

Cuckoo flower

Thyme

Lemon Balm

Sorrel

Soapwort

Comfrey

Tansy

Purslane (claytonia)

Coastal cabbage

Jerusalem artichoke

Most people start off in forest gardening by choosing plants that only have food potential - the purely decorative or utilitarian does not find space. With more experience, particularly in the ways of creating a natural balance between pests and predators, we recognise that this rule is too restrictive. Some plants will earn their place because they are dynamic accumulators or nitrogen fixers, thus aiding in nutrient cycling in the soil, as do the trees as their leaves drop (such as comfrey, tansy, small-leaved lime and alder). It is an aspiration that each plant be perennial so that the amount of annual labour would be minimal. Space can be found, though, for free-seeding annuals (corn salad and landcress) that perennialise themselves by seeding each year. Similarly for tubers such as potatoes and jerusalem artichokes, where some can be left in the ground to grow the next year.

Forest gardening challenges us to learn more about the value and properties of plants and their culture for food. These gardens may make only a partial contribution to our food needs (there are few perennial vegetables in this country) but their productivity for so little work earns them a place in our overall landscape.

The plan shows a forest garden built in 1993 as a public demonstration garden in Halifax. The picture above shows the garden five years after building. The garden is 25’ deep and 24’ along its shortest width. The plantings are tabulated to the right. A hawthorn hedge is planted along the southern fenced border (right-hand side of paln) and paths through the garden are mulched with woodchip.

T (top layer) 1: pear 2: pear 3: plum 4: rowan 5: apple 6: cherry 7: crab apple 8: service berry 9: apple 10: apple 11: siberian pea tree

S (shrub layer) 1: hazel 2: hazel 3: blueberries 4: bamboo 5: sloe 6: gooseberry 7: hazel 8: barberry 9: rose 10: blackcurrant 11: worcesterberry 12: sea buckthorn 13: blackcurrant

C (cordons) 1: whitecurrant 2: redcurrant 3: whitecurrant 4: to 9: apples 10: gooseberry

c (climbers) 1: boysenberry 2: loganberry 3: wild bramble

SS (self seeders) 1: landcress 2: corn salad and nasturtiums

MB mulch basket with raspberries growing around it

Rh rhubarb, A alfalfa SB strawberries

Mark Fisher - Permaculture Design course handout notes

www.self-willed-land.org.uk mark.fisher@self-willed-land.org.uk


2,032 posted on 09/03/2009 12:05:10 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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http://www.self-willed-land.org.uk/articles/natural_gardening.htm

Natural gardening - the many perspectives

Gardening without chemicals

No-dig gardening

Companion planting

Permaculture

Biodynamics

Wildscaping, farmscaping and xeriscaping

So what is natural gardening?

With the Royal Horticultural Society planning to hold a one-day conference on biodiversity in the garden, it is appropriate to revisit our sense of what is a natural garden and how it often becomes a last refuge of the natural order.

Understanding natural processes

The history of gardening is littered with grandiose styles. This is because it was the pleasure of our nobility (or our conquerors, such as the Romans) that first recognised the satisfaction of the senses that gardens brought to their quality of life. Latterly, gardening has been heavily influenced by agricultural practice, bringing crossover use of many aggressive cultivation techniques and of agro-chemicals, and the nonsense of growing of plants in straight rows. Gardening can now often be seen as a conflict between processes (i.e. the use or non-use of chemicals, nurture or over-management) with some gardening movements claiming the use of natural methods. None of them, however, have all the answers – as if we knew all the questions in the first place - and they often neglect what is the aim or purpose of a natural garden, that it should take care of itself while delighting us with its beauty. We shouldn’t have to make a choice between these different movements and then follow some rigid ideology. What we can do is take the best ideas from each, and Mother Nature will be our guide and our judge.

Natural gardeners recognise that most gardens (and farms and landscapes) usually have received visions or off the shelf designs applied to them that are rarely tailored to the various conditions that can be found. These received visions need extensive labour and probably chemical inputs to maintain them. They do not work with natural processes to make a success of the conditions found. Instead, conditions and habitats are changed to conform to the design and to provide convenience and order. As we will see, we need to be more thoughtful than this, more understanding of natural processes and to be creative in as much as we can. To see the influences on what we undertake, we should look at contemporary gardening thought as we begin to follow the natural path.

GARDENING WITHOUT CHEMICALS - or organic gardening - is often thought to be a system of natural gardening. Based on a refusal to use artificial fertilisers or pesticides, it is practised primarily by those growing some of their own food. It suffers though from being just a simplistic replacement of synthetic chemicals with so-called allowable alternatives that are available commercially. Those who feel that there is more to natural gardening, begin to assemble more diverse plantings in the varying habitats so that natural cycles of minerals occur in the soil, and to ensure that a natural balance is created between the pests and predators. Even more than that, there are concerns about the tendency for organic gardening (and farming) to damage soil structure by its reliance on turning soil over and by its inability to be thoughtful about what it is, rather than what it is not. Thus as natural gardeners, we need to look further than that.

-top

NO-DIG GARDENING A decision faced at some point, particularly for home food growers, is whether to routinely dig their soil or not. The no-dig gardener makes the choice to avoid treading on their soil and to allow earthworms to do the work for them. The concern of no-diggers is that digging destroys soil structure thus disturbing its ecology (soil organisms, fungal mycorrhiza etc.) and so reducing fertility. It also has the drawback of causing soil carbon to be released from soil as carbon dioxide and thus adding to atmospheric change. No-diggers use light excluding mulches to clear their ground, special plants such as dynamic accumulators to break up subsoil and recycle soil minerals, and continuous mulches of organic matter to encourage earthworm populations and feed the soil. Many organic gardeners would benefit from the no-diggers use of mulches.

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COMPANION PLANTING Well chosen plants can be grown in beneficial combinations that increase the sense of satisfaction, can increase productivity, and will reduce pest and disease problems as well as reduce external inputs, watering and the work needed to maintain them. While at a simple level, this may be called companion planting, it has wider importance because nature, and we humans, can create plant communities that have a variety of function and which are not bound by the perverse exclusion of perennials from many organic systems.

Companion planting is sometimes clouded with mysticism, but the benefits of combining plants in mutually supporting communities is well explored in Permaculture Design (see next) and in the matrix planting schemes of garden writer Peter Thompson. There is a common sense agreement on what actually works to advantage in these plant communities, based on simple explanations: the use of nitrogen-fixing plants to benefit neighbouring plants; dynamic accumulations that cycle and mineralise the topsoil; root and leaf secretions that repel pests or unwanted plants; plants that provide support, shade or camouflage; and plants providing habits for beneficial pest predators and pest parasites.

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PERMACULTURE is a new earth science that arose from Bill Mollison’s protracted observation of nature. He then went on to show how it can be applied, through an ethical framework and with a set of design principles and tools, to build sustainable living systems. There is a strong emphasis on creating diverse and productive landscapes. Permaculture is a contraction of permanent culture and thus it is not surprising that perennial and permanent plantings are preferred. The purpose of plants is also significant with designers seeking multiple function in all that they choose, using them to create plant guilds as harmonious assemblies. Natural processes and resources are carefully and creatively used.
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BIODYNAMICS is a science of life-forces, a recognition of the basic principles at work in nature, and an approach to gardening and farming which takes these principles into account to bring about balance and healing. Rudolf Steiner devised its principles seventy years ago. Its strength is in the careful observation of nature so that eventually you learn to read nature’s language and the spirit of the earth. How far you go with this depends on your own spirituality and whether you believe that ritual (cosmic forces, water vitality) and herbal preparations (for compost heaps and liquid feeds) are important in what is basically a sound system of natural gardening.

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WILDSCAPING, FARMSCAPING and XERISCAPING are newer ideas from North America, all looking carefully at the types and purposes of plants used in designing and planting landscapes. Wildscaping has come to be seen as a means of regeneration of land by creating wildlife habitats, often as flowery meadows. The key is to use native plants suited to the conditions and which need little aftercare. Farmscaping is the conscious design of farmland to enhance biological (natural) control for pest management. The key is increasing the diversity of plants around the farm, restoring habitats and creating new ones such as bug banks. Xeriscaping (from the Greek Xeros meaning dry) is an approach to landscaping that reduces water consumption. It is achieved through good design, soil enhancement, appropriate plant selection for lower water-use (not necessarily native) and the extensive use of a variety of water retaining of mulches.

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SO WHAT IS NATURAL GARDENING? John Brookes, a garden writer, designer and teacher, has a very clear idea. He says it is working with natural processes rather than struggling to master or change everything. Thus you need to know as much as possible about the conditions in your garden – its climate, altitude, soil type, and prevailing winds – and about the kinds of plants that would grow there very successfully if it were left uncultivated. Learn also from looking closely at the surrounding landscape – learn what is unhindered nature there and how it creates its plant communities. Put your garden into this context, remembering that in satisfying your own senses you will too be satisfying the needs of the natural order and the bugs, beasts and plants that are its acolytes.

Mark Fisher, 29 October 2002

www.self-willed-land.org.uk mark.fisher@self-willed-land.org.uk


2,033 posted on 09/03/2009 12:15:30 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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Coconut Oil - Miracle Medicine and Diet Pill
Posted by: “surpriseshan2@aol.comsurpriseshan2@aol.com bestsurprise2002
Date: Wed Sep 2, 2009 2:07 pm ((PDT))

Coconut Oil - Miracle Medicine and Diet Pill
_http://www.healingnaturallybybee.com/articles/coconut3.php?print_
(http://www.healingnaturallybybee.com/articles/coconut3.php?print)
by Eric Armstrong
From: Coconut Oil - Miracle Medicine and Diet Pill
_http://www.treelight.com/health/nutrition/CoconutOil.html_
(http://www.treelight.com/health/nutrition/CoconutOil.html)
Summary
Coconut oil can replace most of your medicine cabinet, energize you, and
make you slimmer in the bargain.
Introduction
Coconut oil and, to only a slightly lesser extent, palm kernel oil is far
better for us than we have generally been led to believe.
Coconut oil consists almost entirely of saturated fat — about 92% —
which sounds pretty bad on the surface. But not all saturated fats are created
equal. As the old saying goes, “some are more equal than others”. Coconut
oil actually helps you lose weight and stay healthy in ways that no other
fat can match.
In particular, note that:
· Coconut oil is good for cooking, because saturated fat is not
harmed by heat — unlike unsaturated oils, as explained in What’s Wrong with
Partially Hydrogenated Oils?
· Coconut oil does not contain the trans fats that produce
insulin-resistance, diabetes, cancer, and autoimmune diseases, as described in
Trans Fats: Metabolic Poisons.
· Coconut oil does not contain the oxidized cholesterol (produced
by hydrogenation and high-heat processing) that are responsible for heart
disease and stroke, as explained in The Cholesterol Scam.
· Coconut oil consists primarily of medium-chain fatty acids, which
are metabolized very differently, so they’re burned as fuel rather than
stored as fat.
· Perhaps even more importantly, medium-chain fatty acids are
potent anti-microbial agents.
· Coconut oil was used in food products for centuries. It was only
replaced by partially hydrogenated vegetable oils (most often by
hydrogenated soybean oil) in recent decades, during which time levels of heart
disease, stroke, diabetes, and obesity have reached epidemic proportions.
Coconut oil and fractionated palm kernel oil are very similar, and come
from different parts of the same plant. They are stable at room temperature,
so they don’t need to be refrigerated.
Throughout this article, “coconut oil” means virgin coconut oil — oil
that has not been refined, bleached, or deodorized. Although none of that
processing is necessary, some manufacturers do it anyway, which produces the
same problems as those associated with hydrogenated oils. (The 8% of
unsaturated fats that coconut oil contains can be damaged by such high-heat
processing.) So when you shop, look for virgin coconut oil — oil that isn’t
bleached, refined, or deodorized.
It Melts In Your Hand
Coconut oil becomes a liquid at 76-degrees Fahrenheit. So on a warm day,
it’s liquid in the jar. On cool days, however, it’s a white solid. When it’s
solid, it looks like one of those hard-to-digest fats that might clog up
your arteries and end up around your middle.
But the difference becomes apparent when you pick up a little and rub it
between your fingers. The fat “solid” turns into an oily liquid almost
immediately. That reaction hints at how quickly it metabolizes — how quickly it
breaks down to produce energy in your even warmer interior.
It turns out that coconut oil is so effective at providing energy and at
protecting the body from disease-causing microbes that it’s used in baby
formulas, intravenous fluids, and sports endurance snacks. Those uses, along
with centuries of use by healthy indigenous cultures, are major clues as to
just how good it is for you.
The Miracle Diet Pill
Coconut oil is metabolized from other fats. It breaks down quickly and is
burned for fuel long before it can be stored as fat. That process makes all
the difference in the world, not only to your weight.
Tends to be Burned, Rather than Stored
When we think about saturated fat, we generally think of the 18-carbon
long-chain fatty acids found in meat and dairy products. But medium chain
fatty acids (MCFAs) are different. They contain 8, 10, or 12 carbons, and they
are metabolized in radically different ways. Approximately 64% of coconut
oil consists of medium chain fatty acids, so the difference is important.
Since MCFAs are shorter, they contain less energy. So instead of
containing 9 calories per gram like longer saturated fats, they contain a little
over 6 calories per gram. That’s a bargain, right there. For the same
satisfying taste, you save 1/3 the calories over meat and dairy products.
But that’s just the beginning, because the medium-chain fatty acids tend
to be converted into energy, rather than stored as fat. To understand how,
see the sidebar, What Happens to Fat. (Or skip it to save yourself the gory
details.)
What Happens to Fat
A large portion of the medium-chain fats are broken down by saliva. They
are then packed off to the liver by way of the portal vein the moment they
arrive in the upper intestine.
Many of the free fatty acids are then converted into energy packets called
Acetyl-CoA (Acetylcoenzyme A) in the liver and in the cells. (Converting
those free fatty acids into energy packets is actually slightly simpler the
conversion of glucose![Guyton, 22]) Mitochondria in the cells then convert
those packets into energy.
Long-chain saturated fats, on the other hand, move into the intestines,
where they are slowly
broken down, absorbed, and synthesized into triglycerides (3-part fats).
The triglycerides are then passed to the lymph system. From there, they move
to the heart and are distributed throughout the body.[Guyton, 20, 842-843]

Of course, the liver synthesizes triglycerides as well, along with the
phospholipids that are a necessary part of cell membranes.[Guyton, 885] But
since coconut oil contains mostly medium-chain fats, the synthesized
triglycerides are shorter — that’s why that have a little over 6 calories per
gram, instead of 9 calories per gram like other fats. (Actually, medium-chain
fats contain 6.8 calories per gram. But I think of it as “a little over 6”
to simplify the math.)
However they are created, some triglycerides (generally too many!) go to
the fat cells, where they are stored. Some go to internal cells, where they
are used for energy. Others go to surface cells where they are emitted as
skin oil and other forms of sebum (for example, in the sinuses).
And some, when they return to the liver, are converted into phospholipids,
lipoproteins, cholesterol, and Acetyl-CoA, all of which are necessary for
your body to function.
When the medium-chain fats that aren’t immediately used for energy are
stored as fat, they only contain 2/3 the energy of the long-chain variety —
so when they’re burned, they burn more quickly. You’ll learn more about that
beneficial side effect in a moment.
Meanwhile, the medium-chain fats that go to the surface cells in the skin,
sinuses, digestive tract, and vaginal tract create an extremely potent
defensive barrier against microbial invaders. You’ll see how that process works
later on.
The bottom line with respect to fat metabolism is that long-chain fats
take longer to digest, and they tend to be stored as that “stubborn fat” you
can’t get rid of. Medium-chain fats, on the other hand, are immediately
broken down into fatty acids, and tend to be burned for energy.
Those who combat fatigue on a daily basis may therefore notice an increase
in body temperature (and blood pressure) when they consume coconut oil.
It’s the result of the increased metabolic rate as the medium-chain fatty
acids are burned. Since you’re more energetic, you feel more like working
and exercising, which burns even more fat.
If are under treatment for hypertension (high blood pressure), you should
use coconut oil sparingly — and you may want to discuss it with your
doctor first.
The increased endurance and energy levels that MCFAs provide is the reason
that coconut oil is included in sports snacks.
It’s most effective over the long term, however, as your body’s hormones
adapt to use the free fatty acids as an energy supply. So a single serving
won’t do much good, but a steady supply will do wonders.
Sports drinks often contain medium-chain triglycerides in the form of MCT.
They’re effective for generating energy, but they contain only 2 of the 3
medium-chain fats. The one they’re missing is the critical medium-chain
fatty acid for health — lauric acid. You’ll learn more about lauric acid in
a moment. For now, the take-home message is that coconut oil in a sports
drink is vastly superior to MCT.
Burns Stored Fat, Too
Replacing other fats with coconut oil means that the rate at which your
body stores fat slows down, because more of your dietary fat is metabolized
for energy.
But beyond that, coconut oil actually increases the rate at which you burn
stored fat, even beyond the extra fat you burn simply because you exercise
more and work harder.
As you grow accustomed to your new energy levels, you’ll tend to eat less
sugary and starchy foods, because you don’t have as much need for them.
It’s not something you’ll have to try to do, either. Your body will make
the adaptation naturally. (For an example, see the sidebar, How Your
Appetite Can Change.)
How Your Appetite Can Change
Once upon a time, I fell into the habit of running every day — generally
for half an hour, often for an hour or more. After two months of that, I
walked into my regular steak house, and I vividly remember passing the salad
bar and salivating at all those luscious red and green vegetables.
Then I walked up to the grill, where the steaks and baked potatoes,
previously so enticing, no held no interest for me at all. The smells weren’t
even exciting! I simply could not wait to get through the line and get to the
salad bar.
I relate that story, because it showed me in clear detail how the body’s
desire for food — and the foods it has an appetite for — result from what
we’re doing and what we’re eating.
If we exercise a lot and eat decent foods, the appetite doesn’t just go
down, it changes to prefer things that are healthy.
In my case, my diet hadn’t changed during the previous two months. I had
been eating my normal assortment of salads, meat, potatoes, and cookies,
with the occasional vegetable thrown in.
Somehow, my body knew which of those foods it really needed, and it took
control of my taste buds to get them!
The Standard American Diet (SAD) generally defeats the body’s wisdom,
because the nutrients it needs are nowhere to be found. So the body is just
generally hungry for anything and everything it can find, in hopes of finding
the nutrients it needs. When you give it the right stuff, it will quickly
adapt and make it your favorite food.
When you eat less sugar and starch — especially refined starch like white
flour and white rice — you’ll have less glucose (blood sugar) in your
blood stream.
The brain runs on glucose exclusively (except when fasting), but the rest
of your cells will tend to alter their hormonal balance to metabolize the
additional fatty acids that are arriving for energy, instead of sugar.
The lack of glucose, in turn, causes fat cells to release fatty acids
instead of storing them.[Guyton, 866] It’s an interesting mechanism. When sugar
is present in the blood, fat cells tend to store fat.
But when it’s absent, fat cells tend to release fat. They’re simply
optimizing things in attempt to keep your energy levels constant. The fats are
then burned, in a process known as hydrolysis.
The prefix hydro- means “water”. The process requires water, so be sure to
drink plenty of it.
So one interesting and useful effect of replacing other fats in your diet
with coconut oil, over time, is to increase the amount of fat that is
released as result of the lowered glucose levels — even though your energy
level is still high from the medium chain fatty acids you’re burning for
energy.
In essence, your body is reacting to the low-sugar state that triggers it
to burn fat, only you aren’t experiencing the fatigue and hunger you
normally associate with low blood sugar.
But wait. There’s more!
When you’ve been consuming coconut oil for a while, most of the fat you’ve
stored only contains 2/3 the energy of long-chain fats, because you’ve
been storing medium-chain triglycerides.
,
So
whenever your body goes into fat-burning mode as a result of exercise or
waiting to eat, it has to burn 1/3 more stored fat to deliver the same amount of
energy! It’s like getting 60 minutes of exercise for the price of only 40
— another great bargain.
The process might take less time, than you think, too. Fat stores are
actually dynamic. Fat doesn’t just sit there like a lump. Every day, your body
releases the fatty acids it contains and replaces it with new fatty acids
it receives. So the fat in your body actually turns over every 2-3
weeks![Guyton, 867]
Of course, most of us tend to keep putting on a little more than we’re
taking off, but that has a lot more to do with the partially hydrogenated
soybean oils in our diet than it has to do with saturated fat.
Just eliminating the trans fats tends to stabilize your weight. But when
the majority of your fat comes from coconut oil, your body will tend to take
off more than it puts on.
The process will be slow at first, because most of your stored fat will
probably be of the long-chain variety (and worse, ugly trans fats). But it
will speed up over time, as more and more of your stored fat becomes
medium-chain triglycerides.
People have reported losing 20 lbs. in 6 months without making any other
changes in their diet or exercise regimen.[Fife, Eat Fat, 9, 147, Miracles,
130-132; Hopzapfel, 40-42] With a healthy diet and exercise, of course,
your changes will come that much faster.
Doesn’t Interfere with Thyroid Function (unlike soybean oil)
The origins of the American obesity epidemic can be traced to the 1970’s
when a concerted campaign against “harmful tropical oils” by the American
Soybean Association led to the elimination of coconut oil in virtually all
commercial cooking.[Fife, Miracles, 26-30]
The coconut oil was in the main replaced by partially hydrogenated oil,
which interferes with insulin activity and causes other health problems, as
explained in What’s Wrong with Partially Hydrogenated Oils?.
But “partially hydrogenated oil” on a food label generally means soybean
oil, and soybean oil adds an additional problem of its own — it inhibits
the thyroid’s ability to produce the hormones we need to burn fat, generate
energy, and carry on the processes of life.[Fife, Eat Fat, 130-131]
When the thyroid isn’t operating properly, your body’s metabolism is
lowered, so you store fat instead of burning it. And you don’t want to exercise,
because you don’t have the energy. So you just naturally gain weight.
Summary of Weight Loss Benefits
To sum it all up, coconut oil reduces your fat calories by a third, tends
to be burned for energy rather than stored as fat, promotes the metabolism
of stored fat, and keeps your thyroid firing on all cylinders. And since
you’re more energetic, you tend to exercise more and work harder, so you burn
even more fat.
In a word, coconut oil is dynamite for weight loss. But as you’ll see in
the next section, it’s dynamite for your general health, as well, because it
blows up microbial invaders!
The Perfect Composition of Fats
Of course, some saturated fat is necessary in the diet. As it is absorbed
in the intestines, it carries the fat-soluble vitamins A, D, E, and K.
Without that fat, vitamin deficiency results.
Saturated fats and cholesterol are also built into cell membranes,
strengthening cell walls so they keep their shape. And saturated fat is used by
the liver to construct cholesterol — to the tune of 1,000 mg per day.
(Sunshine converts cholesterol to Vitamin D, and cholesterol is the first step in
manufacturing testosterone and estrogen). So you definitely don’t want to
eliminate saturated fats entirely. If you did, you would be in a world of
hurt.
The long-chain saturated fats that make up 20% of coconut oil fill meet
the body’s requirements nicely — it’s enough long-chain saturated fat to be
healthy, but not enough to make you fat.
Myristic acid, a 14-carbon fatty acid, makes up 18% of coconut oil.
According to Mary Enig, some writers call it a medium-chain saturated fat, while
others consider it a long-chain saturated fat.[Enig, 261] I have included
it in the long-chain category, as she does, but it’s not clear why others
classify it differently.
The correct classification obviously depends on whether it tends to be
absorbed through the portal vein or the lymph, but so far I haven’t found any
definitive statement. Given Enig’s expertise, one suspects that it must be
through the lymph, since she classifies it as a long-chain it fat.
On the other hand, it’s interesting to speculate that myristic acid might
be an “in-betweener” that can function as either a short-chain fatty acid
metabolized for energy, or as a long chain fatty acid. It wouldn’t surprise
me if that were so, but I have no evidence for that conjecture either.
The remaining 8% of coconut oil is unsaturated fat (6% omega-9 and 2%
omega-6), which is useful as well—and it’s present in the small amounts you
need, rather than in excess.
The fatty acid composition of coconut oil and palm kernel oil is so
perfectly suited for human consumption that it’s almost as if we evolved in some
tropical climate where it was readily available...
Hold on... Come to think of it, we did!
The only thing missing is the small amounts of the polyunsaturated omega-3
fatty acids that you need for optimum health. Those fats come from fish,
borage seeds, kukui nuts, and flax seeds.
Of those, the kukui nut (the new state nut of Hawaii) is worth closer
inspection. It contains 20% omega-9 fatty acids (like olive oil), 42% omega-6
(like sesame oil) and 21% omega-3 (like flax seed).[Analysis] With that much
unsaturated fat, the oil would have to be extracted very carefully and
refrigerated constantly (unless, like sesame oil, it contains anti-oxidation
agents).
But for a nut, that sure is one impressive resume. Only small amounts
would be needed to ensure optimum health. And it is indicative, I think, that
kukui nuts also grow in the tropics!
The Miracle Energizer and Fatigue Fighter
Coconut oil energizes you for most of the same reasons that it promotes
weight loss. It has even been effective in treating Chronic Fatigue Syndrome
(CFS).[Fife, Miracles, 72-73, 103-106]
The increased energy induced by coconut oil occurs for a variety of
reasons:
· Coconut oil’s MCFAs are converted to energy packets in the liver,
and burned for fuel.
· Because it provides a richer, longer-lasting source of energy, it
relatively easy to reduce or eliminate sugar dependence.
· When you remove the sugary snacks and refined flour products from
your diet: You eliminate the sudden drops of energy that make you hungry
enough to eat a horse and tired enough to go to sleep wherever you’re
standing.
· You burn fat stores more readily, which evens out your
metabolism.
· You stop using up insulin and minerals like chromium that are
needed to process the sugar and starch, so you don’t create a deficiency that
incapacitates your energy-production systems.
· Finally, coconut oil offloads the immune system in ways you’ll
read about in the next section. Since the immune system needs less fuel, more
energy is available for your brain and muscular activity.
The Miracle Medicine
So far, coconut oil keeps you thin, gives you energy, and you can cook
with it. But it gets better. Coconut oil is uniquely effective at protecting
your health, primarily because of its high concentration (48-50%) of lauric
acid. Lauric acid is a very important triglyceride (3-part fat) that breaks
down into monolaurin, which kills bacteria and viruses.
Coconut oil also contains caprylic acid (8%) which kills fungus (for
example, athlete’s foot fungus) and yeast (candida, as well as vaginal yeast).
One or more of coconut oil’s medium chain fats also kill a wide variety of
intestinal parasites.[Fife, Miracles, 69-76]
Coconut oil contains other medium chain fatty acids as well, including
capric acid (7%), caproic acid (0.5%), and the “in-betweener”, myristic acid
(18%). So far, I haven’t seen any discussions of specific benefits they
provide.
But it’s likely that they are lethal to some kind of undesirable
microorganisms since, as Fife says, “different fatty acids...are more effective at
killing certain kinds of germs than others.”[Fife, Eat Fat, 28]
Because of its composition and high MFCA content, coconut oil is effective
for treating and preventing heart disease,[Fife, Miracles, 77-87] as well
as AIDs, Chronic Fatigue Syndrome, osteoporosis, gallbladder disease,
diabetes, liver disease, Crohn’s disease, prostate enlargement, and
cancer.[Fife, Miracles, 99-120] That’s a lot of protection for an inexpensive food that
until recently was a standard part of our diet!
Fights Microbes on the Skin and in the Digestive Tract
Monolaurin is created when either your saliva or the bacteria on your skin
break down the 3-part lauric acid triglyceride into single units, called
monolaurin.
The beauty of monolaurin is that it kills microbial invaders before they
even get in the door, so the immune system doesn’t spend all of its time and
energy fighting them. Because the immune system only operates inside the
skin, it can be required to do a lot of work to defend against bacterial and
viral invaders that could just as easily have been killed by monolaurin on
the skin and in the sinuses.
Similarly, lauric acid plays a key role in protecting the digestive tract,
which is also outside the skin, topologically speaking. Besides coconut
oil, the only other source of lauric acid is mother’s milk. *
Lauric acid is critical for infants because it’s the only protection they
have until their immune systems develop. When you think about it, that fact
speaks volumes about the power of lauric acid — it keeps babies healthy
even in the absence of the immune system!
That’s why coconut oil is a critical ingredient in healthy milk formulas.
And that’s why it is effective at treating and preventing AIDs.[Enig, 214;
Fife, Miracles, 58-59; Holzapfel, 61-65].
The genetically engineered canola plant (a derivative of the highly
poisonous rapeseed plant) was genetically modified a second time to create
laurate canola, which also contains lauric acid.
You can consider that a source, too, if you want. As for me, I don’t buy
genetically engineered canola. The tests show that it consists of less than
1% erucic acid (the highly poisonous oil that makes up 50% of rapeseed),
but less than 1% doesn’t necessarily mean 0%. Besides, I don’t knowingly buy
from companies that genetically engineer foods. It only encourages them.
Infiltrates Microbial Invaders and Strips Away Defences
Monolaurin works, not by attacking an invader directly, but by destroying
the invader’s “body armour”. You see, our skin, sinuses, and digestive
tract “ain’t a fit place to live” for a harmful bacteria or virus.
So they wrap themselves in fatty acids and sneak in that way — the
proverbial wolf in sheep’s clothing. In this case, the wolf’s cloak is weaved
from multiple fatty acid strands.
Because monolaurin is a fatty acid, it gets weaved in, as well. But
monolaurin is so biologically active that it rapidly dissolves, disintegrating
the microbe’s protective coating.
The microbe must use whatever fatty acids happen to be available to weave
it’s body armour, and if monolaurin is in the immediate vicinity, the
microbe has to use whatever is available.
But monolaurin isn’t attacking the microbe directly, the way the immune
system does. So the microbe doesn’t evolve a defense. Instead, it’s the
body’s chemical environment that destroys the invader— and that’s an attack
that can’t be defended against.[Fife, Miracles, 101-103] So unlike
antibiotics, monolaurin doesn’t produce resistant strains.
That’s another reason that monolaurin has proven to be so effective
against AIDs, which proliferates by continually and rapidly evolving into new,
drug-resistant strains.
Also, since monolaurin doesn’t attack bacteria directly, the healthy
bacteria we need to create B-vitamins and perform other functions in the
digestive tract are unaffected — again unlike antibiotics, which kill all
bacteria indiscriminately.
Monolaurin works its magic in two different ways, depending on whether it
is saliva or bacteria that is releasing the monolaurin:
In the stomach: After the saliva breaks down lauric acid into its
monolaurin constituents, it sits in the stomach killing any unfriendly bacteria
that reside there — notably, the heliobacter pyloris virus (aka h. pylori)
that is responsible for indigestion and ulcers. Of course, it doesn’t kill
any of the friendly bacteria you need in the digestive tract.
On the skin: Triglycerides that get to the outer layer of cells in the
skin, sinuses, digestive tract, and vaginal tract are secreted as part of the
body’s natural protective oils.
Those oils are then broken down into monolaurin by our friendly bacteria.
When the diet contains lauric acid, the result is an extremely effective
protective barrier created by monolaurin.
Coconut oil is also effective for skin conditions like rash, eczema,
psoriasis, and rosacea. It can be applied topically by rubbing it into the skin.

But it is even more effective when significant quantities are in the diet,
because it forms a self-renewing protective layer as the oils are released
throughout the day, forming a protective barrier that stops microbes dead
in their tracks.
Since it is the 8% caprylic acid in coconut oil that is effective against
fungus, stronger solutions used in conjunction with coconut oil are even
more effective on skin conditions like planter’s warts and athlete’s
foot.[Fife, Miracles, 68]
Rosacea Cure (an anecdote)
Since I added coconut oil to my diet and using it on my skin (about two
weeks ago) a rosacea problem (red skin on the face and neck) of more than 15
year’s duration has all but entirely cleared up.
The problem started when I moved to dry climate in California’s San Jose
peninsula. So it’s possible that dehydration was the cause. Or maybe it’s a
fungus. Or a bacteria. No one really knows — including the dermatologist I
went to cure the problem.
The ointment she gave me seemed effective where I applied it, but caused
it to spread to surrounding areas. When I spread it even wider to cover
clear skin as well, the rosacea simply spread wider and stayed on the edges.
When I returned to her office, I wanted to know what I was up against!
She told me that they didn’t know what caused it, and if the antibiotic
ointment she gave me didn’t work, she’d try something stronger and suggest
something to take internally.
By that time, I had had enough of that kind of “try it and see what
happens” approach. And I had begun to blame my skin condition on the cortisone
injections and creams that doctors used to give me to “cure” poison oak and
poison ivy — until I discovered a simple little soap that takes care of the
problem quite nicely — a soap called tecnu (see Curing Poison Oak and
Poison Ivy).
If the doctors could be so wrong about that, I figured they could be wrong
about this, too — especially since they didn’t even know what caused the
problem!
So I said goodbye to the doctor. But it would be years before I found out
about coconut oil’s healing properties. But, once I did, results came
quickly. After two weeks, my neck and face are nearly normal. You have to look
closely to see the last remnants of the problem.
And the deep crevices that had formed to either side of my nose have
smoothed over. One is almost completely gone. The other is half as long and deep
as it used to be. In a word, I’ve taken another 10 years or so off my
appearance.
I’m getting more sun, too. I’ve noticed that sunlight caused minor
improvements in the past. The coconut helps there, too. It keeps the skin from
drying out and protects against free radical damage, so I can get more
sunlight.
Of course, the problem may never entirely disappear. The story is that
once you have it, it stays forever. There is always the possibility that it
will disappear altogether.
If the problem really is caused by a fungus or bacteria, and the coconut
oil is killing it, then the problem could well be eradicated completely. Not
even the high-priced skin conditioning regimens on the infomercials can
say that — and coconut oil is a whole lot less expensive than those
remedies.
The fact that coconut oil is so effective is less surprising when you
consider that it is the oils and fats in soap that kills germs![Fife, Eat Fat,
28] (In the past, though, soaps were made from natural fats that contained
a mixture of fatty acids, so they killed a wider variety of germs.) Think
of coconut oil as basically a particularly effective antibiotic soap that’s
secreted from your pores every hour of the day, 24-7.
The one place that coconut oil can’t be of much help by itself is on an
open wound, because the skin bacteria that break down the lauric acid only
exist around the edges.
Garlic oil kills pretty much everything, so a mixture of garlic oil and
coconut oil has been used for ointment.[Fife, Miracles, 148] Garlic oil on an
open wound by itself would be pretty painful, so perhaps the coconut oil
makes the ointment more soothing.
It still sounds pretty painful, though. A kinder, gentler approach might
be to forgo the garlic oil and mix the coconut oil with saliva, since the
saliva breaks down the lauric acid to activate coconut oil’s antiseptic
properties. Adding garlic oil would be the solution for those who find that
approach distasteful.
Since I’ve begun consuming coconut oil and using it on my skin (without
garlic), I’ve noticed that those little sores that never seemed to heal are
not only healing faster, they’re healing with no scab.
That’s interesting, because my body has basically been a scab factory for
years — little cuts would scab over and take forever heal, if for no other
reason than the fact that the dry scab always itched like crazy, and I was
forever picking it off. (Cuts didn’t seem to take any less to time heal
even when I left them alone, however.)
When a scab has already formed, the coconut oil seems to soften it and
prevent it from itching. When it’s ready to come off, it flakes off instead of
peeling away in a single sheet that tears the skin at the edges. When it’s
gone, there is slight depression showing bright, pink skin instead of a
scab. The skin then closes over it more quickly than I’ve ever experienced
before.
Replaces Most of the Medicine Cabinet
Coconut oil can effectively replace most of your medicine cabinet! In
particular, it can replace these:
· Acne Cream: see Skin Cream.
· Antacids: Coconut oil kills the bacteria that cause ulcers and
gas, but it’s mostly a long-term remedy. (DGL is good for short-term relief.
See Dealing With Anxiety Attacks.)
· Antiseptic Cream: Combine with crushed garlic or saliva for a
powerful antiseptic.
· Anti-fungal Cream for athlete’s foot and jock itch: Coconut oil
is anti-fungal. Combined with crushed garlic, it’s even effective against
planter’s warts (apply liberally and cover the feet with cotton socks).
· Anti-Dandruff Medication: Rub in coconut oil to keep scalp
healthy.
· Body Lotion: see Skin Cream.
· Eczema Cream: see Skin Cream.
· Hair Conditioner: For healthy skin and hair, Put some on your
fingertips and massage into your scalp after showering.
· Hair Spray: see Styling Gel.
· Hand Lotion: see Skin Cream.
· Hemorrhoid Cream: Softens and soothes.
· Jock Itch Powder: Coconut oil is anti-fungal.
· KY Jelly: Coconut oil works well as a natural lubricant.
· Lip Balm: Moisturizes the lips, and it’s healthy.
· Massage Oil: Coconut oil is great. And healthy, too.
· Mouthwash: Put a little in your mouth and swish it around. The
oil promotes the production of saliva, which is a bacteria fighter by
itself. The saliva activates the coconut oil, which pretty much annihilates the
bacteria that cause bad breath, plaque, and gingivitis. Do when you eat, and
after flossing. Goodbye bleeding gums! Swallow the solution, instead of
spitting it out, to deliver the coconut oil to your stomach and intestines.
(Sea salt also kills bacteria and gives your body the trace minerals it needs
for optimum function — but a mixture of the two doesn’t taste very good.
I prefer to use them separately.)
· Psoriasis Cream: see Skin Cream.
· Skin Cream: Rub it into the skin to combat acne, eczema,
rosacea, psoriasis, itchy skin, and other skin problems. More importantly, take a
tablespoon 3 times a day to combat those problems from the inside.
· Skin Moisturizer: Rub it in after a shower to keep skin soft and
smooth. For ultra-soft hands, apply liberally and cover with cotton
gloves.
· Styling Gel: Coconut oil works well on short hair, even on warm
days. That’s a bit surprising, but it means that working in some coconut
oil after a shower styles your coif while at the same time preventing
snowflakes.
· Suntan Lotion: Coconut oil is an antioxidant, as well as a skin
moisturizer. Use it for protection, and increase exposure gradually,
instead of all at once. Result: One great tan, and increased vitamin D and energy
from the sunlight.
· Sunburn Ointment: Soothes, protects, and heals. (Aloe works
great, too, and may be somewhat better at removing the sting. A mixture of
coconut oil and aloe would probably work wonders. (Note: Kukui Nut oil has also
been recommended by a Hawaiian friend. If you try it, get the straight oil,
rather than a lotion which contains some of it. I haven’t had a chance to
try it, yet, but I do note that the ads say it is an unsaturated oil, so it
may be necessary to refrigerate it to store it.)
· Vaginal Cream: Coconut oil kills yeast infections.
· Vaseline: Coconut oil works as well or better, most of the time.

Other Possible Medicinal Uses
These are a few interesting possibilities that need further investigation:

· Anti-Itch Cream for Mosquito Bites: Coconut oil is
anti-inflammatory, so it’s possible it would bring some relief from mosquito bites and
other bug bites as it promotes healing.
· Healing Balm: Since it’s anti-inflammatory, coconut oil might be
useful as a salve to speed healing of bruises, strains, and sore muscles.
Generally, I’ve used MSM lotion for that purpose. (I’ve found it to be
effective for carpal tunnel and sore muscles.) But coconut oil may be worth a
try.
· Mosquito repellent: Recently I was at a park at sunset. The
people around me were talking about mosquitoes, but I never noticed any. It
could be that the coconut oil I’ve been consuming and using on my skin gave me
protection.
· Poison Oak/Poison Ivy After-Effect Lotion: I say after effect,
because a wonder-soap called tecnu is the only effective treatment I’ve ever
found to remove the plant oil (urishol) that creates the skin problems. For
more information, see Curing Poison Oak and Poison Ivy.) But coconut oil
might alleviate the minor itching that remains after using tecnu. An even
more interesting question for research is how coconut oil interacts with
urishol. Very young children frequently don’t react to poison oak, and some
people never do. It is entirely possible that medium chain fatty acids on the
skin are responsible for providing the protection. It seems plausible that
taking coconut oil internally or applying it externally before coming into
contact with the plant sap could provide some protection. Whether it would
be of any help after coming into contact with the sap is another question.
All of this is speculation, though, so I wouldn’t go waltzing through a
field of poison oak, just yet — at least, not without stocking up on tecnu
first.
· Shaving Cream: I’m on the lookout for a good coconut soap or
body wash. And an old-time shaving brush. As long as I shaving, I might as
well work up a good lather and put something healthy on the skin.
Finding Coconut Oil and Adding it to Your Diet
About 3-1/2 tablespoons of coconut oil per day is recommended for good
health. I get it at the natural foods store, where my favorite brand, Garden
of Life (_www.gardenoflifeusa.com_
(http://f1.grp.yahoofs.com/v1/UBhBR-7XYai3tk43bjX8IXkRtJbKg_wpzpTumhv7GkJ78f5EiMZZ3FsZulXyjcFrQQK3_j9DLIxGQlP7E-v96Q/HE
ALING%20&%20HEALTHY%20FOODS/COCONUT%20OIL/www.gardenoflifeusa.com) ) comes
in a medium-size black canister with a label that clearly states: “No trans
fats....contains NO HYDROGENATED OILS and is not Refined, Bleached, or
Deodorized.”
It has a very mild, delicate hint of coconut, but not much. (Personally, I
wish it had a stronger flavor. It doesn’t taste enough like coconut for
me. But then, my sense of smell isn’t all that great, so maybe I’m just less
sensitive it.)
Like olive oil and sesame oil, coconut is stable at room temperature. That
makes them ideal for use when traveling or when refrigeration isn’t
available (like nuts).
Consuming Coconut Oil
The best way to get the recommended amount is to take a tablespoon with
every meal, because it gives you an energy lift that makes coffee
unnecessary! (Especially if you use sea salt, which adds the trace minerals you need
to keep your metabolism running well — minerals which are missing in many
of our foods.)
The simplest way to take coconut oil is to replace dairy products with it
in your diet:
When cooking or baking, use coconut oil whenever the recipe calls for
butter, margarine, or shortening.
Sweetened coconut milk is great for cereal.
Recipe: One 14% can of coconut milk, 1/2 can of water, 2 tablespoons of
honey, pinch of sea salt. Mix at room temperature and chill.[Fife, Miracles,
157]
Use unsweetened coconut milk when a recipe calls for milk, as in soups and
sauces.
Use coconut oil as a dairy substitute in coffee-substitute or herbal tea,
where it produces a rich, creamy taste. (If you haven’t kicked the caffeine
habit yet, use it in your regular coffee or tea.)
Both Healing Miracles and Coconut Oil (below) contain a collection of
great recipes. Fife also recommends mixing it with raw milk, cream, fruit
smoothie, vegetable juice, cottage cheese, or yogurt.[Fife, Eat Fat, 211]
References
These books are listed in suggested reading order. They’re available at
Amazon.com. For more books on health, see Recommended Reading.
1. Holzapfel. Coconut Oil for Health and Beauty. Healthy Living
Publications, 2003. A short, quick read that includes a wonderful introduction to
the science of fats and explains the health benefits of coconut oil.
2. The Healing Miracles of Coconut Oil. Piccadilly Books, 2003. Like
Coconut Oil for Health and Beauty, this slim volume contains a wealth of
information on coconut oil and how it works to keep you thin, energetic,
healthy, and good looking.
3. HealthWise, 02. A nicely written book that tells how to get thin
happily, with nourishing, satisfying foods that taste good. But it has a
wealth of other information besides, including the truth about cholesterol and a
history of how natural fats came to be replaced by petroleum derivatives,
as well as valuable information on coconut oil that didn’t make it into
Miracles.
4. Boston, 2003. Superb book on the power of natural green foods to
promote health.
5. Detox. HealthWise, 2001. The best discussion I’ve seen of the
techniques and methods for removing the poisons that have accumulated in the
body, sprinkled with inspiring stories of people who have overcome major health
problems like cancer and heart disease by changing their diet and cleaning
their insides.
6. Enig. Know Your Fats. Bethesda Press, 2000. An essential
introduction to the science of fatty acids. A readable reference guide to that
describes the types of fats, their sources, and their metabolism.
7. Textbook of Medical Physiology. W B Saunders, 10th edition 2000. A
large, expensive, but wonderfully readable textbook that explains how your
body works.
These references are available online:
What’s Wrong with Partially Hydrogenated Oils?
_http://www.treelight.com/health/nutrition/PartiallyHydrogenatedOils.html_
(http://www.treelight.com/health/nutrition/PartiallyHydrogenatedOils.html)
Trans Fats: Metabolic Poisons
_http://www.treelight.com/health/nutrition/TransFats.html_
(http://www.treelight.com/health/nutrition/TransFats.html)
The Cholesterol Scam
_http://www.treelight.com/health/healing/Cholesterol.html_
(http://www.treelight.com/health/healing/Cholesterol.html)
What is MSM?
_http://www.treelight.com/health/nutrition/MSM.html_
(http://www.treelight.com/health/nutrition/MSM.html)
Dealing With Anxiety Attacks
_http://www.treelight.com/health/healing/Anxiety.html_
(http://www.treelight.com/health/healing/Anxiety.html)
Curing Poison Oak and Poison Ivy
_http://www.treelight.com/health/healing/PoisonOak.html_
(http://www.treelight.com/health/healing/PoisonOak.html)
Coconut Diet Diary
_http://www.treelight.com/health/nutrition/CoconutDiary.html_
(http://www.treelight.com/health/nutrition/CoconutDiary.html)

http://groups.yahoo.com/group/soilandhealth/


2,034 posted on 09/03/2009 3:02:53 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny

I’ll NEVER catch up!

Too bad when the poo hit the fan, we won’t have the internet to refer to.


2,035 posted on 09/03/2009 4:34:37 AM PDT by netmilsmom (Psalm 109:8 - Let his days be few; and let another take his office)
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To: nw_arizona_granny; All

Thanks granny for the ping at #1979. So many great links in such a great thread. Thanks to every poster.


2,036 posted on 09/03/2009 6:35:06 AM PDT by PGalt
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To: All

http://thespicedlife.blogspot.com/2009/09/cornbread-take-2-featherbed-eggs.html

Wednesday, September 2, 2009
Cornbread Take 2: Featherbed Eggs

No matter what paroxysms of joy are brought on by various cornbreads over the next months (years) investigating The Cornbread Gospels, the book’s most useful contribution to my life will probably be the myriad of leftover cornbread recipes it provides. Especially because I am one of those cornbread fans who completely overindulges in an attempt to make sure not one single crumb is wasted. But now I can relax, knowing that the tasty cornbread will become a tasty something else the next day.

The following recipe was originally for a full pan of the Dairy Hollow House Skillet Cornbread, but of course I had a little less than a half pan, so I accordingly scaled it back. It also called for roasted chopped green chile peppers, but I still had the corn relish from the Sopa Tarasca, so I used it instead.

Featherbed Eggs
Adapted from The Cornbread Gospels

vegetable oil cooking spray
1/2 pan of cornbread, crumbled and left to dry overnight (1/2 of any recipe originally baked in a 10-12 inch skillet)
salt and pepper to taste
1 T - 1/4 cup vegetable of choice (here is where she likes chopped green chile peppers, esp roasted poblanos, but I used corn, peppers, garlic and onions)
2 oz cream cheese (or Neufchatel) (I did not measure—see directions)
3/4 cup mixed shredded cheddar and Monterey jack cheeses
4 large eggs
1/2 cup 2% milk
1/2 cup cream (I did not have enough milk—could use half and half or whole milk or whatever)
several dashes of hot sauce, we prefer Tapatio

Preheat the oven to 350 F. Spray an 8 or 9 inch square shallow baking dish.

Scatter the cornbread evenly in the baking dish. Sprinkle with salt and pepper to taste. Dab little (about teaspoon) dollops of the cream cheese evenly over the cornbread. Sprinkle the chopped chile (or whatever—I think caramelized onions would be fabulous) over the cornbread. Then scatter the cheddar and Monterey Jack cheese on top and press it down lightly.

Whisk together the eggs, cream and milk, and hot sauce. Pour it over the baking dish, soaking the top evenly (i.e., do not leave parts dry). You can do up to this point overnight but I did not.

Bake until the eggs are set and a little puffy—although Dragonwagon warns the puff will sink when the dish is pulled out of the oven. It took about 30 minutes. Do not overbake.


2,037 posted on 09/03/2009 7:20:56 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://thespicedlife.blogspot.com/search/label/skillet%20hash%20dishes

Southwestern Sweet Potato Hash Served With Cabbage & Corn Slaw With Cilantro-Orange Dressing

Lunchtime guests always present a dilemma for me. Not an unwelcome dilemma, lest you are reading this and you are one of those guests, but a dilemma nonetheless. I am just not a lunch person. I love breakfast and I love dinner, but lunchtime with its cold options leaves me, well, cold.

A lot of my lunches therefore are hot but thrown together since I don’t have as much time as I do for dinner. In other words, not pretty food. But a lot of them are awfully tasty, so if I am comfortable around you, chances are if you are over at lunch you will eventually get fed one of these thrown together in a skillet type meals.

This hash is one of my fallback lunches—quick, easy and delicious. The slaw is about to become one of my fallback slaws—also quick, easy and delicious. The refreshing crunch of the slaw is the perfect complement to the creamy, spicy and smoky sweet potatoes and black beans.

Southwestern Sweet Potato Hash

2 medium-large onions, chopped
1-2 T vegetable oil
6-8 cloves garlic, minced
red wine vinegar and orange juice, you will only need a splash
1 T cumin
2 t ancho powder
1/2 t sweet smoked paprika
dash (or to heat tolerance) chipotle powder
3 sweet potatoes, cubed (leave the skins on)
1 15 oz can black beans, drained and rinsed
1 1/2 cups frozen corn (I strongly prefer organic)
salt and pepper to taste

For garnish:
shredded cheddar cheese
shredded monterey jack cheese
sour cream
chopped cilantro

Heat a large skillet on medium high. Add the oil and let it heat to shimmering. Add the onions, sprinkle some salt on them to help release their moisture, and cook, stirring occasionally, until translucent and golden. Add the garlic and cook an additional minute. If the onions start to stick or scorch, splash some red winer vinegar mixed with OJ (equal amount, about a tablespoon or 2 total) onto the pan to deglaze. Add the spices and stir to toast, about 15 seconds.

Add the potatoes and stir to incorporate. Cover and reduce the heat to medium and walk away for 5 minutes. When you next check them if they are still not tender, do not stir but just re-cover. If they seem to be cooking too fast (i.e., scorching on the outside), reduce the heat further. When the potatoes are tender, add the beans and corn and stir to heat through. After the corn is hot, salt and pepper to taste. Serve with assorted garnishes.

Cabbage & Corn Slaw with Cilantro-Orange Dressing
Adapted from Bon Appétit

1/3 cup frozen orange juice concentrate, thawed
1/3 cup unseasoned rice vinegar
1/5 cup canola oil or vegetable oil
2 (8-ounce) bags coleslaw mix
4 ears of fresh corn, shucked, kernels cut from cob (I used one 16 oz bag frozen)
2 medium carrots, peeled, coarsely grated (I used a few handfuls of shredded carrots)
2 sweet bell peppers, stemmed, cored, cut into thin strips
6 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro

Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. I made mine at least 30 minutes ahead to let the flavors meld; it can be made 1 day ahead. Cover and refrigerate.

Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

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Posted by Laura at 5:47 PM 8 comments
Labels: beans, corn, salads, skillet hash dishes, slaw, sweet potato, vegetarian
Sunday, June 29, 2008
Paella Hash

This is one of those dishes that is serious comfort food—easy, satisfying, and, well, a little on the ugly side. No, let’s call it rustic, shall we? Sounds so much better!

My mom hates hashes. Apparently it was a fallback meal during her childhood and something about however Grandma made it (them?) seriously rubbed my mother the wrong way. To this day she shudders over hash. Which I find so odd because to me no 2 hashes are the same other than (usually, in the States) including potatoes, which as far as I know she likes. And since I seriously love potatoes, 9 times out of 10 I love hashes.

This dish was born out of my desire to enjoy the flavors of paella without making one. Not only am I not up for that kind of challenge right now, while I am packing my house, but seriously every time I try those kinds of rice dishes they end up soggy. I swear I follow the instructions perfectly and still they end up mushy.

But then I was thinking about my favorite paellas, the ones that come with lots of peas and Spanish chorizo, and gosh wouldn’t those same ingredients taste divine with potatoes? And I even have beautiful local baby redskin potatoes needing to be used soon. Eureka!

One note: I currently have no saffron. I could buy quality Saffron for not much money in PA and I have been stubbornly resisting replacing it until I can find a decent deal on it here. But if you have saffron, I would dissolve a good pinch of it in 2-4 tablespoons of warm water. Then, when you first put the potatoes in the pan, crank the heat up and toss that water in. Providing your pan is hot enough, the liquid ought to cook off quickly, just leaving behind saffron goodness. Then lower the heat and return to cooking as instructed. I will say though this dish was pretty fine without the saffron.

My fellow blogger, Cathy, over at Noble Pig just started a fabulous new monthly blogging event centered around potatoes: Potato Ho Down Wednesday (Cathy is not without a sense of humor—seriously her blog his hysterical, check it out). Well appearances be damned, I am submitting this dish. Ugly but yummy food deserves to be celebrated too! Our dish must be submitted under our “ho name”—pet’s name plus middle name—well I go by a middle initial, so I guess my dish is Delilah J.’s Paella Hash. Make sure you check the round up on her site on July 16 (the third Wednesday of every month).

Delilah J.’s Paella Hash

Ingredients

12 new potatoes, parboiled (should still be quite firm)
5-6 garlic scapes, chopped
2 medium onions, sliced thinly
1 sweet bell pepper, sliced thinly
1-2 links Spanish chorizo, diced
1 t Spanish smoked paprika
Several handfuls of frozen peas
Juice of half lemon (or whole lemon if not very juicy)

While the potatoes are boiling, sauté the chorizo in a little olive oil (how much will depend on how fatty the chorizo is and also what kind of pan you use—I needed a fair amount as I was using stainless steel). Remove the chorizo after the fat is rendered with a slotted spoon. Set the pan with the fat aside until your potatoes are ready.

After parboiling, draining and cooling the potatoes, slice them thinly. Re-heat the pan on medium heat and add the onions and potatoes; spread them out. Cover the pan and let them cook on medium low for 10 minutes.

After 10 minutes, add the pepper and garlic scapes. If you need more oil, drizzle it in between the potatoes now (this is not diet food). Also add the smoked paprika. Cover again and let cook another 10 minutes or so—you just need to watch for doneness, rather than time it. The potatoes should be fork tender and hopefully browning a little. There is a trick to this last part, which I am not very good at—my mom swears you need to leave the potatoes alone. But until you have made them often enough it is hard to know if there is enough oil or if the temp is right without stirring a bit. So mine did not brown as much as I wanted.

Right before serving, add the frozen peas and heat through. Squirt with the half lemon and serve with a salad of simple greens on the side.

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Posted by Laura at 6:37 PM 5 comments
Labels: chorizo, potatoes, skillet hash dishes
Monday, March 3, 2008
Capers Are An Olive-Phobe’s Friend: Veracruzan Picadillo de Pollo... and a Lemon Poppy Seed Bread

Well as my readers may have noticed the last week or so has consisted of 2 huge meals and tons of leftovers. It is time to get back to simpler meals! With that in mind—and the fact that we have had Indian and Thai most recently so I was ready to leave Asia for a night or two, I decided to take a peek at Zarela’s Veracruz, a cookbook I had acquired at the used bookstore in the last month or so. It has lots of interesting looking dishes that are not reminiscent of what we here in America think of as Mexican food. Zarela Martinez, the author, says that Veracruz accepted its Spanish influence more readily than, say, Oaxaca, and it is reflected in its food. This of course means that my attitude toward the food is a little more ambivalent—for example, I love the use of raisins but am not so enthused about the olives. But I have already earmarked several of the recipes to try.

I chose this picadillo for its use of raisins and capers. I love the sweetness of dried fruit in savory meat dishes, and capers are an olive-phobe’s friend, since they provide a similar briny touch in a much smaller package. This picadillo was originally intended as a stuffing for dried peppers and therefore called for all of the ingredients to be finely chopped or shredded; we ate it as a hash with chunkier components. Because of my youngest, I still followed the instructions to chop the raisins, but otherwise I would have left them whole. I served it over Mexican white rice pilaf, which my husband loved, but for me it just diluted the yummy flavors of the picadillo. The second night I ate it with the rice on the side, not underneath.

I also wanted to share with you a lemon poppy seed bread that I made for the girls for breakfast this week. If the zest of 3 lemons seems like too much for you, by all means reduce it. We like our lemony baked goods very lemony in this household! I apologize for the lack of good photos of it—as those of you with children can imagine, when I am getting breakfast on the table and then running out the door to my youngest’s storytime at the library, it is not a good time to stage food!

Veracruzan Picadillo de Pollo

Adapted from Zarela’s Veracruz, Zarela Martinez

3 T vegetable oil (I used olive)

1 large sweet onion, chopped

4 garlic cloves, minced

3 cups shredded rotisserie or roasted chicken (I used all breast meat)

2/3 of a 15 oz can of Fire Roasted diced tomatoes with chiles (I use Muir Glen)

1 ripe plantain, peeled and finely chopped, or, if too mushy, just mash it

6 T dark raisins, chopped

2 T capers

1 t dried thyme

1 t dried Mexican oregano

Salt and pepper to taste

Crumbled queso fresco for garnish

Heat a large skillet over medium high heat. Add the oil. When it shimmers, add the onions and cook for 5 minutes, until translucent. Add the garlic and cook another minute.

Reduce the heat to medium and add the chicken and plantain, and stir to distribute evenly. Mix in the tomato, raisins, capers and dried herbs. Cook for 10 minutes, or until the flavors are well blended. Taste for salt and pepper.

Serve with crumbled queso fresco on top and maybe, preference depending, some sort of Mexican rice pilaf underneath.

Lemon Poppy Seed Bread

1 cup AP flour

2/3 cup white whole wheat flour

3/4 cup granulated sugar

1 1/2 t baking powder

1/2 t EACH salt and baking soda

1 beaten egg

3/4 cup milk

1/4 cup cooking oil

Zest from 3 lemons (or equivalent lemon oil)

1 ½ T lemon juice

2 t poppy seed

Grease one 8x4x2-inch loaf pan. In a medium bowl whisk flour, sugar, baking powder, salt, baking soda and poppy seeds. Make a well in center of dry ingredients and set aside.

In another bowl combine egg, milk, oil, lemon zest and lemon juice. Add the egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy).

Spoon batter into prepared pan. Bake in a 350* oven for 45 to 50 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove and cool completely on wire rack. Wrap and store overnight.


2,038 posted on 09/03/2009 7:34:06 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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http://thespicedlife.blogspot.com/search/label/chutneys

I love kheemas. They are easily my favorite meat-based Indian dishes. To my knowledge, they are not usually found in Indian restaurants in America. A kheema is any (I think anyway) Indian dish made with ground meat (not into meatballs, but just crumbled ground meat). In my experience, different ground meats can be subbed in depending on your taste and diet considerations. I frequently see them made with ground lamb, but I almost always sub in ground beef since I prefer it. My favorite kheema is actually a recipe from Nigella Lawson, although I have liked all of them that I have tried.

Iyer’s recipe grabbed my attention not just because it was a kheema, but because, as a beef-eating Indian, he agreed with me that beef was a fabulous meat for kheemas. There is just so much flavor in beef. He recommends using a lean ground meat, but I used chuck because when buying local you frequently don’t have a lot of choices in that regard. Although grass-fed, free range chuck is probably leaner than grocery store chuck, now that I think on it.

His kheema differed also in that most of the kheemas I have seen had some tomato and some dairy (milk or yogurt). His is a bit drier—and truth be told, although I really enjoyed it, I enjoyed it with the chutney. Not sure if I would have liked it as well without the chutney. I also realized that out of habit I used a large skillet instead of the medium saucepan he suggests, which may have caused me to lose moisture as well.

A note on the spices: this post is getting too long, so I will expand on this more next time, but Iyer is keen on using the same spice in different ways in the same dish, so it is not a typo that the recipe requires both whole cumin seeds and ground.

Kheema Mutter (Spicy Indian Ground Beef)

660 Curries, Raghavan Iyer

Ingredients

2 T canola oil
2 t cumin seeds
1 small red onion, thinly sliced (I used 2)
3-5 fresh green Thai, cayenne or Serrano chile peppers (I used one long Thai because of the kids), to taste, finely chopped. He says to leave the seeds but I removed mine.
3 large cloves garlic, minced (I used 5)
2 T minced ginger
2 3” cinnamon sticks
2 fresh or dried bay leaves
1 lb lean ground beef
2 t coriander seeds, ground
1 t cumin seeds, ground
2 t kosher salt
1 t ground turmeric
1 cup frozen or fresh peas (I used 1 ½ cups)
2 T chopped cilantro

Heat the oil in a medium saucepan over medium high heat. Add the cumin seeds and cook briefly, until they sizzle, turn reddish brown and are fragrant, about 5-15 seconds. Immediately add the onion and stir fry until limp and golden, 5-10 minutes.

Add the ginger, chile pepper, garlic, cinnamon sticks and bay leaves. Cook until caramel-brown, about 5 minutes.

Break up the ground beef and add it to the pan. Cook, stirring occasionally, until the beef is browned. Sprinkle in the coriander, ground cumin, salt and turmeric and stir to coat the meat evenly. Reduce the heat to medium low and cover the pan, simmering for 10-12 minutes. Stir in 1 cup of water and let the meat simmer for 5-8 minutes. He adds the peas and cilantro at this point, but I like the green of fresh cilantro and I despise overcooked peas, so I waited to add mine until, just before serving, I heated them through (I used frozen).

Serve with basmati rice and, if you wish, a chutney. I also served with additional chile pepper flakes on the side for the adults.

Rhubarb, Apple & Raisin Chutney

Ingredients

1 T canola oil
2 t brown mustard seeds
1 t cumin seeds
2 small red onions, thinly sliced
2 T minced ginger
2 T minced garlic
Zest of one lemon
Juice from 1 ½ lemons
1 lbs (about 4 small) tart apples, peeled, cored and diced and stored in the lemon juice to prevent browning
1 lbs rhubarb, diced
1 cup plus 2 T dark brown sugar (start with one cup and then taste—different apples will need more or less sugar)
1 cup large raisins
1 ½ cups cider vinegar
Pinch of salt
1 t warm garam masala (warm in that it has a good percentage of warming spices like cloves, cinnamon, cardamom, etc)

Heat the oil in a large saucepan over medium heat. When it is hot, add the mustard seeds. When they start to pop, add the cumin seeds also. Stir to keep from burning. When the mustard seeds stop popping, add the onion and cook for 5-10 minutes, until limp and golden. Add the ginger and garlic (I would add chile peppers to taste here if I did not have kids) and stir fry another 5-10 minutes, until turning a reddish brown.

Add the lemon zest, apples in lemon juice, rhubarb, raisins, brown sugar, salt and cider vinegar. Bring to a boil, lower the heat and leave to simmer for 1 hour, stirring occasionally to prevent sticking and scorching, especially in the beginning. The rhubarb should nearly dissolve and the other fruits swell and soften, becoming almost mushy. The liquid will also reduce by quite a bit and become quite thick. It won’t be the prettiest stuff in the world, but yum is it good. Halfway through, taste for sweetness and add more sugar if it is too sour. At the end of the hour, add the garam masala and set aside to cool.

At this point, in addition to serving it, you can also freeze it.


The Green Grape Chutney was my idea—not that it has to be green grape chutney specifically, I just don’t really care for storebought mango chutney, which is what the recipe originally called for, and ever since I discovered how incredibly easy and delicious it is to make homemade chutney I have been making them when I need them. I also like something tarter than mango chutney. I chose green grapes because I wanted something that was more in season—but still traveled well to the grocery store (i.e., not peaches or other strictly seasonally local-only fruits), because there is no local fruit in season right now, except strawberries, which were not appealing to me in chutney for some reason. The chutney is what really pulls the whole dish together—especially if you serve it with Basmati rice, as we did. However, I cannot call it particularly pretty, and the only photos of it were taken on the dish, not on its own.

Black Rice Curried Meatloaf with Green Grape Chutney

Adapted from Eating Well

Ingredients
½ cup sweet black rice
1 medium zucchini — shredded using the large holes of a box grater
1 T extra-virgin olive oil
2 T minced fresh ginger
4 cloves garlic — minced
1 medium yellow onion — finely chopped
2 celery stalks — finely chopped
1 T curry powder
2 t Worcestershire sauce
1 t salt
2 lbs ground beef (lean if you have it but I did not)
1 large egg — beaten
1/3 cup green grape chutney — plus more for serving

Put rice in a pot of water (much like you would for pasta) and bring to a boil in a small saucepan over high heat. Reduce heat and simmer at the lowest bubble for 30 minutes and taste the rice—if it still chewy, continue simmering, up to possibly 50 minutes depending on the rice. Drain the water when done and set aside.

Meanwhile, squeeze any excess moisture from zucchini. Heat oil in a large skillet over medium heat. Add ginger and garlic and cook, stirring, until fragrant, 30 seconds. Add onion, celery and the zucchini; cook, stirring often, until softened, about 5 minutes. Stir in curry powder; cook 1 minute. Stir in Worcestershire sauce and salt until combined. Transfer to a large bowl and let cool for 15 minutes.

Preheat oven to 350°F. Coat a rimmed baking sheet or broiler pan with cooking spray.

Spoon the cooked rice onto a clean cutting board and chop the grains into small bits with a large knife. Transfer to the bowl with the vegetables, add ground beef and egg and gently mix until just combined. Place the mixture on the prepared pan and shape into a loaf, about 10 inches by 5 inches. Spread chutney evenly over the top.

Bake until an instant-read thermometer inserted into the center of the meatloaf registers 165°F, 1 hour to 1 1/4 hours. Let cool for 10 minutes before slicing. Serve with additional chutney, if desired.

Green Grape Chutney

Adapted from Recipes from From Curries to Kebabs: Recipes from the Indian Spice Trail, Madhur Jaffrey

Ingredients

2 t panch phoron

1 T olive oil

3 cloves minced garlic

1 T minced ginger

½ t salt

1 t ground cumin

½ t cayenne powder

1 t ground ginger

Juice of one lime (or 1 T amchoor powder if you have it but I did not)

2-3 T sugar, to taste (taste as you add)

1 bag of green grapes, washed and cut in half (I was lazy and mashed them as they cooked)

Whisk together the water, salt, cayenne powder, ground ginger, ground cumin and lime juice or amchoor powder. Set aside.

Heat the oil on medium heat in a large saucepan. Add the panch phoron, garlic and ginger and sauté briefly to flavor the oil. Add the water mixture and simmer on low for 10 minutes. Then raise the heat a boil vigorously for a minute. Add the grapes and one tablespoon of sugar. Reduce the heat to a brisk simmer. Leave the pot for 15 minutes.

After 15 minutes, taste for additional sugar. Mash the grapes if you did not cut them in half. Reduce the heat to medium low and simmer to desired consistency (I like my chutney thickly syrupy—it took around 45 minutes more, but it could have been done earlier—it just would have been runnier).
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Posted by Laura at 12:56 AM 3 comments
Labels: beef, chutneys, grapes, Indian recipes
Monday, March 17, 2008
Baked Chicken Curry with Carrot Raisin Chutney with Baby Potatoes with Panch Phoron on the Side

As I mentioned in my last post, we were just out of town and are about to go out of town again. These can be very frustrating days, cooking-wise, because I am not home long enough to want to go to the grocery store, and because we eat leftovers I am frequently off a day. For example, I needed dinner for 3 nights this time around, but most of our meals last 2 nights. My solution, especially given that I was trying to make this meal almost completely out of the pantry, was to do another multi-dish Indian meal and make huge quantities, hoping it would last 3 nights (the recipes I have provided are scaled down from what I made). I think Indian food is very pantry-friendly, although the truth is I did have to run out for a few items.

I have to pause here and give credit to my favorite food blog, Tigers and Strawberries. 2 of the following recipes were adapted from Barbara’s site; if you like Asian food there is simply no better site on the web for not just recipes but more importantly learning about Asian cuisine—possibly because she approaches it as an outsider who learned to make it like an insider. Especially Chinese and Indian. I have to especially give her thanks for introducing me to panch phoron*, one of my current favorite spice blends. It is used in Bengal, in India, and it elevates potatoes to new heights.

One note on the picture and the potato recipe: the recipe I am sharing with you is my absolute favorite way to use phanch poron. In the picture you will see blue potatoes and cauliflower—a change I made for health reasons, but honestly I like it better without the cauliflower. Feel free to also use cauliflower though if you want.

*Panch phoron is a Bengali spice mixture comprised of equal amounts of whole fennel seeds, cumin seeds, black mustard seeds, fenugreek (methi) seeds and nigella seeds (kalonji). The mixture is not ground before using in this recipe, although it is in others. I always keep my panch phoron whole so it stays fresher and grind it right before using it if need be.

Carrot Raisin Chutney

I got the idea for this chutney from several different Indian rice and carrot pilaf dishes I have seen. I originally thought to make it a chutney because that way if the kids did not care for it, they could eat plain basmati rice instead. However, the chutney actually turned out to be the favorite dish in the meal. The sweetness of the carrots and raisins really gave pizzazz to the whole meal.

1 ½ cups shredded carrots

½ cup raisins

½ t cumin seeds

¼ t turmeric

¼ t garam masala

6-8 cloves garlic

1 inch piece ginger, minced

1 medium onion, thinly sliced

1 T brown sugar

salt to taste

1 T vegetable oil

1 T ghee

1 T fresh lemon juice

Heat the ghee and oil on medium high heat in a medium large skillet. Add the cumin seeds and toast briefly in the oil, maybe 1 minute. Add the onions and cook until golden, about 10 minutes. Add the turmeric, ginger and garlic and further caramelize the onions, basically as long as you are willing to sit and stir. The more color in the onions, the more flavor. Add the shredded carrots, raisins and brown sugar and sauté together for at least 5 minutes, stirring to prevent scorching. Squeeze the fresh lemon juice into the dish and salt to taste and serve with rice dishes.

Baby potatoes with Panch Phoron

Adapted from Tigers and Strawberries

Ingredients

2 pounds baby potatoes (any color—fingerlings work well also), scrubbed well

4 tablespoons ghee (you could split this into half oil for health reasons if you want)

1 large onion, thinly sliced

¼ t salt

1 T minced fresh ginger

2 T minced fresh garlic

2 T panch phoron

salt to taste

Put the potatoes into a large pot and cover with water. Bring to a boil, then turn down heat and simmer until fork-tender. Drain, and allow to cool until you can easily handle them. Then, cut them into ½ inch crosswise slices.

While the potatoes are cooking, heat the ghee up in a heavy-bottomed skillet or frying pan on medium high heat. Add the onions and sprinkle with salt. Cook, stirring constantly, until the onions are a deep reddish brown. Add the ginger and garlic, and panch phoron, and lower the heat slightly. Keep cooking for another couple of minutes–just until the garlic and ginger take on color and the spices are quite hot.

Add the potatoes to the pan, and cook, stirring, for about four or five minutes, until they are well coated with the aromatics and spices, and are just beginning to brown in spots.

Add salt to taste and serve.

Baked Curried Chicken

Adapted from Tigers and Strawberries

Ingredients

2 lbs boneless skinless chicken breasts, trimmed and cut into halves

3 T canola oil

1 ½ t cumin seeds

1 ½ t coriander seeds

¾ t fenugreek seeds

¾ t black peppercorns

1 ½ inch stick cinnamon

9 green cardamom pods

9 whole cloves

1 dried small red chile pepper, optional (I did not use)

3 T unsweetened flaked coconut (dried is fine)

2 thinly sliced medium onions

2 inch piece fresh ginger, roughly chopped

8 cloves fresh garlic, roughly chopped

2 medium tomatoes or two cups canned tomatoes, juice drained

5 heaping tablespoons plain whole milk yogurt

salt to taste

Make deep cuts in the top surface of the chicken breast halves, without cutting all the way through. Set the chicken breasts in a heavy-bottomed casserole with a tight-fitting lid.

Put all of the whole spices into a spice grinder and grind them (including the dried chile pepper if using).

Heat oil in heavy bottomed frying pan on medium heat. Add onions, stirring constantly until they turn golden brown. Add the ginger and garlic, and cook, stirring, until the onions are a deep reddish brown, the garlic is golden and everything is quite fragrant. Add the ground spices and the coconut and toast, stirring constantly, for 1-2 minutes—be sure to not let the spices burn; turn the heat down if need be. If your spices stick to the pan, pour 1-3 tablespoons of water into the pan. This will help deglaze the pan (and the water will quickly cook off). Remove the onion mixture from the pan and place in a blender. Add the tomatoes to the blender and puree. Puree in the yogurt as well. Salt to taste.

Pour the onion/tomato mixture over the chicken pieces, and put a piece of foil over the top of the casserole before fitting the lid tightly over it. Marinate the chicken for one hour.

While chicken is marinating, preheat the oven at 350 F. After an hour, put the tightly covered casserole into the oven, and bake for 1 ¼ - 1 ½ hours (check to see if chicken is done at the 1 ¼ hours mark). Serve with basmati rice and carrot and raisin chutney.


2,039 posted on 09/03/2009 7:42:37 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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Sabzi Dhan Shak (Parsi Spicy Squash & Legume Stew)

This Parsi Spicy Squash & Legume Stew is apparently a famous Bombay dish, made unique by its use of Parsi dhanajeera powder. She said that garam masala could sub, so I took a halfway route and kind of guestimated how much of various spices to add to my garam masala (the Parsi spice blend is much bigger than a basic garam masala). I will provide the full recipe for the powder below, but know that I did not make the powder straight out. However the legumes, which were cooked in the powder I approximated, were some of the best “plain” (no veggies or ghee flavoring added) lentils and split peas I have ever had. I highly recommend either making or approximating the powder, whichever works best for you. I plan to make some of the bulk powder (in a small quantity) to use in the future.

Josie and I both agreed that this stew was fantastic with tamarind and date chutney, although in retrospect that could be because I left out the tomatoes. If you don’t have any sweet and sour chutney around, you might add a bit more lemon juice and some brown sugar to taste. I liked this stew with rice, but Josie felt that was a waste of stomach space. The rice is traditional according to Sahni.

Sabzi Dhan Shak (Parsi Spicy Squash & Legume Stew)
Adapted from Julie Sahni, Classic Indian Vegetarian And Grain Cooking

This is not at all a complex recipe, although it does take about 1 1/2 hours (including cooking time) to prepare. However, unlike Western soups and stews, it is built by adding layers—first the legumes are cooked, then the veggies are added, and then last the flavoring ghee is added. So while the directions may look complex, as though you are making 3 different dishes, you really are not.

For the legumes:

3/4 cup yellow split peas
1/4 cup split and skinned yellow mung beans (moong dal)
3/4 cup pink or red lentils
4 1/2 cups water (you could add more if you like stews thinner)
2 T minced ginger
1 T minced garlic
2 t Parsi dhanajeera powder (see below; you could sub garam masala)
1/4 t ground cloves
1 1/2 t turmeric
1 t paprika or cayenne, to heat preference
2 bay leaves (I forgot these to no detriment)
2-8 fresh, hot green chilies, minced (I seeded because of kids)
pinch of salt

For the vegetables

3/4 lb chopped tomatoes (I accidentally forgot)
3/4 lb winter squash or sweet potato, which we used, cut into 1 1/2 inch cubes
2 zucchini (grocery store size), cut into 1 1/2 inch cubes
1 yellow squash (grocery store size), cut into 1 1/2 inch cubes
1 large red onion, cut into thick slices
1 sweet bell pepper, cut into 1 1/2 inch chunks
1 cup frozen or fresh corn kernals
2 cups water

For Flavoring Ghee

5 T ghee
1 1/2 t black/brown mustard seeds
2 t cumin seeds
1 large onion, finely chopped
1 T minced garlic
juice of half lemon
1/4 cup chopped cilantro

Start the legumes: Put all of the legume ingredients into a large (at least 5 qt, I used 6 qt) pot and bring them to a boil. Reduce the heat to medium and briskly simmer, partially covered, until the split peas are fully cooked but not mush. This will take about 35-40 minutes.

Add the vegetables: Add all of the prepped vegetables along with 2 cups of water to the boiling legumes (I missed that at first and thought they cooked separately). Continue to briskly simmer, partially covered, for 20 minutes until, until the veggies are fully cooked but still hold their shape (Josie requested softer veggies, so we cooked ours longer). When they are done, turn off the heat and add the flavoring ghee (see next).

Meanwhile, make the flavoring ghee: Measure out the all of the ghee ingredients and have them ready by your cooktop (in separate piles). Heat the ghee in a small frying pan over high heat. When it is very hot, add the mustard seeds and cover with a lid. Let them pop for about 30 seconds or until they slow their popping and then add the cumin seeds. When the cumin begins to darken, add the chopped onion and cook it, stirring, for about 5 minutes, or until it turns brown (mine took longer as I was working from too small of a burner). Add the garlic and let it cook an additional 20 seconds. Add the lemon juice and coriander and immediately pour the contents of the pan into the finished stew. Mix gently to distribute the seasoning. Salt to taste.

Parsi Dhanajeera Masala
Julie Sahni, Classic Indian Vegetarian And Grain Cooking

3/4 cup coriander seeds
2 T cumin seeds
1 1/2 t black/brown mustard seeds
1/2 t fennel seeds
1 T white poppy seeds
1 T black peppercorns
1/2 t whole cloves
3 inch cinnamon stick, broken into pieces
1 T whole green cardamom pods
5 bay leaves
1/4 t saffron threads
1 t freshly grated nutmeg

Preheat the oven to 225 F. Put everything except the saffron and nutmeg in a large roasting pan and spread them out to make a single layer. Place the pan on the bottom shelf of the oven and roast for 30 minutes or until the spices are lightly browned. Mix and turn occasionally to prevent burning. During the last 5 minutes, add the saffron and nutmeg.

Remove the spices to cool. When they are cool, grind the spices in a spice mill, mortar and plestle or coffee grinder. Store in a cool, dry space up to 3 months.


Anyway, about the pot roast.

I first made this dish, as a brisket, when I was about 8 months pregnant with Sam. It was Alex’s first exposure to braised beef and she devoured it.We always add extra potatoes and onions to any braised dish—we often feel like the traditional recipes are too meat heavy and then everyone, in my family at least, fights over the potatoes and onions. Feel free to adjust to your preference. I also believe strongly in a much lower and slower braise than many cooks will tell you. I like my meat to be absolutely falling apart.

You will notice in my picture that the sweet potatoes and butternut squash are cubed—I decided after that I would have preferred them to be larger, to mimic the size of the fingerling potatoes. If you like the potatoes cubed, I would add them later than what I call for as they were starting to fall apart by the time the onions were cooked.

Braised Beef with Butternut Squash, Sweet Potatoes and Dried Cherries
Adapted from Cooking Light

1/2 t olive oil
2-3 slices 2 slices thick bacon, chopped
1 (3-pound) beef chuck, preferably with bone (brisket could be subbed as well)
salt and pepper to taste
1 large onion, chopped
3 medium onions, thinly sliced
1 cup Madeira (I have successfully used Merlot and port as well)
1 (14-ounce) can fat-free, less-sodium beef broth
6-8 garlic cloves, chopped
1 bay leaf
1 small butternut squash, peeled and cut into large pieces
1 large yam/orange sweet potato, skin left on, cut into large slices
15 fingerling potatoes
1 cup dried cherries

About 5 hours before dinner, preheat oven to 250 F. Heat oil in a large Dutch oven over medium-high heat. Add the chopped bacon and cook until crisp and fat has rendered. Remove the bacon with a slotted spoon, leaving behind the fat. Sprinkle the beef with salt and pepper. Add the chuck to the pan; cook 5-10 minutes, turning to brown on all sides. Remove from pan. Add the chopped onion to pan; sauté 8 minutes or until browned. Add the garlic.

Deglaze the pan with the Madeira. Add the beef stock and the chuck, including any juices. Add the bay leaf. Bring to a simmer.

Cover with parchment paper (place the paper near to the food, forcing the moisture closer to the beef, and let the sides of the paper hang over the pot) and then a heavy lid and put in the preheated oven. At this point your timing is very flexible—if you need to be ready sooner try 275 F, later try 225 F. 3 hours before serving, add the potatoes, dried cherries and butternut squash. Cook at 250 F. 1 hour before serving, add the sliced onion on top of the potatoes and beef, and bake an additional hour at 275 F.


Anyway, I threw this tried and true pasta dish together tonight. It surprised me the first time I made it a few years back as I did not think I would like the semi-wilted arugula (since I really don’t like cooked greens), but actually it really added something for me. This is weeknight eating at its best. Unlike most 30 minute meals, I think this one might truly take about 30 minutes if you are organized. The original recipe called for pappardelle, but I always use bowtie (farfalle) pasta as I have had horrible trouble with pappardelle sticking—as much as I love it when other people cook it!

Bowties with Roasted Winter Squash Arugula and Pine Nuts
Adapted from Cooking Light

4 cups (1-inch) cubed peeled butternut squash
2 T balsamic vinegar
1 T olive oil
salt to taste (see instructions)
Cooking spray
8 oz uncooked farfalle/bowtie pasta
1 T butter
2 T pine nuts (I have left out to no detriment when I do not have them)
1-2 T chopped fresh sage
5 garlic cloves, minced
2 cups trimmed arugula (I have subbed other greens when necessary but prefer arugula)
1/2 cup (2 ounces) grated fresh Asiago cheese, plus more for sprinkling on top of each dish
1/2 teaspoon coarsely ground black pepper

Preheat oven to 475 F.

Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender and lightly browned, stirring occasionally. Srinkle with additional salt after removing if after tasting they need it.

While squash bakes, cook pasta according to the package directions, omitting fat and using just a little salt. Drain in a colander over a bowl, reserving 1 tablespoon cooking liquid.

Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add salt to taste, arugula, asiago cheese, and black pepper; toss gently to combine. Serve immediately.

Layered Tortilla & Tomato Casserole With Butternut Squash Hash and Melted Cheese
Adapted from Mexican Kitchen, Rick Bayless

For the sauce:
6 poblanos, roasted until charred and then stems and seeds removed
1 head of garlic, roasted
3 28 oz cans of tomatoes in juice, a good brand like Muir Glen (I was out of their roasted tomatoes but they would shine here)
1/2 t smoked Spanish paprika
2 T vegetable oil
salt, if needed

For layers:
1 10 oz box frozen spinach, thawed and squeezed dry and broken into small clumps
1 1/2 cups corn kernels (frozen or cut from1 ears of corn)
1 15 oz can black beans, rinsed and drained
1 small (1 1/2 lb) butternut squash, peeled and roughly cubed
1 large red onion, diced
1 T vegetable oil
2 t ancho chili powder
1 t ground cumin
a few splashes of red wine vinegar
1 lb shredded Monterey Jack cheese, about 4 cups (I did not measure but just layered)
24 corn tortillas, preferably stale and factory-made
1/2 cup vegetable oil

Cilantro, chipotle powder and sour cream for garnish

For the sauce: using a blender, puree the tomatoes with the roasted poblanos (including the skins) and roasted and peeled garlic. Add some chipotles to taste if you like the heat, otherwise add some smoked Spanish paprika. When smooth-ish (I blended on low and in batches) set aside. Heat a large skillet on medium high and add the 2 tablespoons vegetable oil when hot. When it shimmers, carefully pour the tomato puree into the pan. Stir nearly constantly for 8-10 minutes, until it thickens. Taste and season with salt—with canned tomatoes it may need none. Set aside.

For the hash: Heat a large skillet on medium high heat. When it is hot, add the 1 tablespoon vegetable oil. When it shimmers, add the red onion and sprinkle with salt. Stir occasionally, turning down the heat if necessary to prevent scorching. Let cook for 10 minutes. Then add the butternut squash. Cook on medium heat for 5-10 minutes, stirring occasionally. Then cover the skillet and reduce the heat to medium low and let cook another 5-10 minutes. It is ready when the butternut squash is tender. Then add the corn and beans with the ancho and cumin and mix together. Splash with the red wine vinegar to deglaze and brighten the flavors. The hash is done when the vinegar completely evaporates. Season to taste with salt and pepper and set aside.

For the tortillas: Heat the 1/2 cup oil in a large pot or skillet, preferably heavy. It is ready when a wooden spoon sizzles when dipped into it. Fry each tortilla for about 5 seconds per side and then let drain in a single layer on layered paper towels (I pressed on top of the tortillas with additional paper towels). Set aside.

For layering the casserole: Spoon a thin layer of tomato sauce over the bottom of a greased 9X13 casserole dish. Spread a layer of 6 tortillas over it. Cover that with 1 1/2 cups of the sauce, a layer of cheese, the crumbled spinach, and another layer of cheese, totaling a bit over a cup of cheese. Layer another 6 tortillas. Spread 1 1/2 cups of the sauce over the tortillas, spread half of the hash of the sauce and finish with 1 cup of the cheese. Repeat this layer, using the rest of the hash. Layer the final 6 tortillas over that layer, pour the rest of the sauce over the tortillas and finish with the rest of the shredded cheese.

Preheat the oven to 350 F. Cover the casserole with foil and cook for 25 minutes. Then remove the foil and cook an additional 10-15 minutes, until it is bubbling and the cheese is browning.


Smoky Squash Bisque

3+ lbs orange squash such as butternut, turban or hubbard
1 T butter, melted
1/2 T vegetable oil
6-8 garlic cloves, smashed
1 very large onion or 2 medium/large, chopped
1 large carrot, sliced
1 sweet bell pepper, sliced
4 cups chicken stock or broth
1 chipotle chile, dried or packed in adobo sauce*
1/2 t driedMexican oregano
1/2 t salt
1/4 cup whipping cream
1-3 T brown sugar (to taste)
sour cream, lime wedges and extra minced canned or dried ground chipotle for garnish

*For an extra smoky flavor, add more chipotle, or, if you cannot take the heat (as my kids cannot), supplement it with some smoked Spanish paprika.

Peel, seed and cube squash. Or roast as I have directed above if that is easier.

Heat butter and oil in a large saucepan over medium heat. Add onion and saute for 10 minute, until translucent. Add the garlic, peppers and carrot and cook for 5 minutes, stirring occasionally. Add squash, stock, oregano and chipotle chile. Bring to a boil; reduce heat and partially cover. Simmer 20 to 25 minutes, stirring occasionally, or until vegetables are soft. If you roasted your squash this will take much less time as the squash is already cooked but will still need 10 minutes or so to assimilate flavors.

Using an immersion blender, puree until smooth (you can also puree in batches in a food processor or blender). Add the whipping cream and stir in. Taste and, if needed, add more salt and/or brown sugar. When ready to serve, heat soup until hot. Ladle into bowls; top each serving with a dollop of sour cream, squirt of lime and extra chipotle if they like it spicy. Stumble Upon Toolbar
Posted by Laura at 7:22 PM 3 comments
Labels: butternut squash, easily made vegetarian, pumpkin, soup
Sunday, March 9, 2008
Winter Squash and Tomatillo Soup

I went back and forth about whether to share this next soup with you guys. I served it with the Buttermilk Cornmeal Bread with Chiles and Cheddar, and that right there was probably half the problem—the bread just blew everything else at the meal out of the water. However the second problem was that same old problem I have with soups rearing its ugly head—it tasted watery to me, too much like stock and not deep enough.

However, after fiddling with it, I have got it to a point that while not quite as healthy, is pretty darn yummy. So I am going to give you the recipe as I ended up making it. The soup is Squash and Tomatillo Soup from Moosewood Restaurant’s New Classics. I try to pick up Moosewood Restaurant cookbooks used whenever I can. They just aren’t “me” enough for me to want to spend full price on them (no pictures, paperback, etc) but I do get some good ideas from them. I was attracted to this recipe because while I ADORE butternut squash soups and have made endless variations on them, I had not tried one with tomatillos. I do wonder if some of my issues with the soup were caused by needing to use canned tomatillos instead of freshly roasted ones (no fresh tomatillos on my side of town!). To compensate I did use fire roasted canned tomatoes, but who knows if that was enough. If you try it with freshly roasted tomatillos, please let me know how it comes out!

Squash and Tomatillo Soup

Adapted from Moosewood Restaurant’s New Classics

Ingredients

1 26 oz can tomatillos, drained and rinsed (or 18 fresh tomatillos, peeled, cleaned, cut in half and roasted at 450 F for 30-35 minutes)

2 large onions, chopped

1 head of garlic, chopped

1 T olive oil

2 ½ lbs butternut squash, peeled and chopped (about 6 cups) (can sub any winter squash)

6 cups veggie stock (I used chicken)

1 28 oz can fire roasted tomatoes (if using freshly roasted tomatillos, use 3 cups undrained chopped plum tomatoes—one 28 oz can)

½ t ground coriander

1 t ground cumin

1-3 t chipotle in adobo, depending on heat preference

Salt and pepper to taste

Cream and sour cream to taste (this is my addition—I felt the entire soup needed about 1/3 cup cream and 3/4 cup light sour cream) (The picture to the right is a different color because that was how the soup looked AFTER I added the cream and sour cream. The pictures above—the nicer ones of course, were from serving the soup without any dairy.)

Cheddar or Monterey Jack cheese, shredded, for garnish (something I added to leftovers and thought was quite nice)

Chopped cilantro for garnish

Moosewood also suggests avocado cubes or corn

Cook the onions in a soup pot in the olive oil on medium heat for 10-15 minutes, until softened and browning a little. Add the garlic and cook for a few minutes more, until fragrant. Stir in the squash, stock, tomatoes with juice and tomatillos if using canned. Cover and bring to a boil. Lower the heat and simmer, covered, for 15 to 25 minutes, until the squash is quite tender.

When the squash is tender, add the chipotles and the freshly roasted tomatillos if using them. Using an immersion blender (or removing to a stand blender), puree the soup until smooth.

In a separate small bowl, whisk together the cream and sour cream—if you are not sure how much you want, start out with a smaller amount and taste as you go. Anyway, add several tablespoons of the soup to the sour cream mixture and whisk it in to temper the sour cream mixture. Then add the now warm sour cream mixture to the soup and whisk into the soup. Serve garnished with sour cream and cilantro.


Taos Sun Bread

Adapted from Beth Hensperger’s Breads of the Southwest

Ingredients

1 ½ cups of whole buttermilk*

½ cup cornmeal, white or yellow, fine or medium grind

1/3 cup honey

3 T melted lard (or corn oil)

1 T active dry yeast

pinch of brown sugar

¼ cup warm water

2 t salt

½ cup whole wheat pastry flour

4 cups of bread flour (give or take a little)

In a medium saucepan, bring the buttermilk to a boil, whisking, and then add the cornmeal to the buttermilk in a slow drizzle, whisking the whole time. Reduce heat to a simmer and cook for 5 minutes, whisking the entire time. It will become a thick porridge. Stir in the lard and honey. Scrape the mixture into a large mixing bowl or the bowl for your mixer. Set aside to cool for 20 minutes.

Meanwhile, in a small bowl, mix the yeast and brown sugar into the warm water. Let stand until foamy.

Check the temperature of the buttermilk porridge, either with a thermometer (it needs to be under 120 F) or your finger (it should be lukewarm). When it is cool enough, add the salt and whole wheat pastry flour to the porridge and beat on medium speed for 1 minute. Add the yeast and 1 cup of the bread flour and beat one medium speed for an additional minute. Then add the rest of the bread flour, ½ cup at a time, on low speed, until the dough becomes a soft, shaggy mass that just clears the side of the bowl. (Switch from paddle to dough hook when a rough mass forms.)

Knead the dough either by hand (3-5 minutes) or by machine, 1-3 minutes. I took around 3-4 minutes because I needed to add a bit more flour to get the dough less sticky. The final dough should be quite soft and somewhat sticky, but ultimately you should be able to form a ball with the dough. Place it in a greased large bowl and cover with plastic wrap. Set aside to rise until doubled in bulk, 1-1 ½ hours.

Grease 2 9X5 loaf pans. Divide the dough in half, gently deflating and patting down. Form the dough into oblong balls, stretching the dough across one side to pinch underneath the other side. Place the ovals, seam side down, into the loaf pans. Cover with plastic wrap and set aside to rise until doubled, about 45 minutes.

About 20 minutes before baking, turn the oven on and preheat to 450 F.

When you are ready to place the loaves into the oven, turn the oven temperature down to 350 F and place the loaves in the oven. Set a timer for 40 minutes—if your oven heat is uneven as mine is you will want to rotate the pans front to back and side to side at the 20 minute mark. Start checking the loaves for doneness at the 40 minute mark, although it could take up to 10 minutes longer. The loaf should be nicely browned and sound hollow when tapped. You can also use an instant read thermometer—the loaves should be 200 F internally.

Turn the loaves out of their pans and place on a cooling rack.

Many professional bread bakers will tell you to wait until the bread is cooled to slice. I have never met a bread eater yet who didn’t prefer hot bread. The key of course is waiting long enough that your loaves do not totally squish when you slice them; I usually find that 20-30 minutes will do the trick. Likewise, when we have leftovers the next night, I wrap the second loaf entirely in foil and then place it in a 300 F oven. After 15 minutes or so I remove the bread and voila! We have hot bread for dinner.

*Hensperger calls for 1½ cups of water to make the cornmeal porridge and then adds ½ cup buttermilk powder to the bread with the whole wheat pastry flour. This would make a lower fat bread—but I did not have buttermilk powder, so I used whole milk buttermilk to ensure it would not curdle.



2,040 posted on 09/03/2009 7:59:22 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)
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