Winter Warmers

The Golden Years

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All you have to do to find the benefits of Golden paste, is Google or Bing it!

It’s good for you, and your pets.

http://turmericlife.com.au/start-here/

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This recipe may be used for humans as well as animals.

Ingredients:

  • 1/2 cup (125 mls/60gms) turmeric powder
  • 1 cup water (250 mls) PLUS 1 cup water in reserve, if needed
  • 1/3 cup (70 mls) Raw/Cold Pressed/Unrefined Coconut/Flaxseed-Linseed Oil, Virgin/Extra Virgin Olive Oil
  • 2-3 teaspoons freshly ground black pepper

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Please be sure to get some freshly ground black pepper. I used what I had, but I will get some for the next batch.

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Combine 1 cup of water with 1/2 cup turmeric in a saucepan over medium heat.

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With a whisk, mix the turmeric into the water, to create your paste.

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Have that extra cup of water handy, because in my experience, the paste thickens and clumps up very fast! I used 1 & 1/2 cups of water for my paste.

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Cook the paste for a few minutes, whisking, till thick and smooth.

Measure your coconut oil, or other oil: 1/3 cup.

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Remove the saucepan from the heat. Add the oil and whisk till smooth.

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Add your freshly ground black pepper to the paste and whisk it it.

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Your Golden Paste is done and ready to eat. This recipe made 2 cups of paste.

Be sure to store what you can’t use within 2 weeks, in the freezer. One great way to do this is put 1 tsp into rubber candy molds and freeze, then pop out and store in a baggie till needed.

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I put about 2 tsp in hot milk to make Golden Milk. You should give this a try! Add a dash of cinnamon or cocao powder to your paste, to taste.

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I love this stuff, I even prefer it to coffee in the morning!

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http://turmericlife.com.au/

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My version of Chef Billy Parisi’s Apple Cake

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Apple Cake Recipe with Oatmeal Streusel

This looked so fabulous to me this morning, so I decided I would give it a try. As I began to gather the ingredients, I realized this was going to be a typical Deana baking fiasco.

I love to cook, I just don’t like to shop. When I want to make something, and I am missing a few ingredients, I scour my cupboards and frig for substitutions that will suffice. Sometimes (most times) I add extra things that I like. Once in a while it works, and today was no exception. Billy‘s recipe calls for sour cream, of which I had none, so I pulled out my last lemon cream pie yogurt. Have you seen the prices on Honey Crisp Apples?  Highway robbery! 2 Gala’s and 1 Granny Smith would have to do. I didn’t have Almond meal for the streusel, but I did have Bob’s Red Mill Natural Foods Flax seed meal, and thought the nutty favor would be perfect.

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I had planned on making a batch of granola today, but I didn’t have enough oats for that so the whole oats, shredded coconut and pecan halves all went into the streusel instead.

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I always have self-rising flour in stock, so I used that in place of the all purpose four and baking powder. I left the salt out too, since I had bought salted butter to make rice krispies treats. The batter came out so rich and creamy!

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I greased the cast iron dutch oven with coconut oil, and spooned the thick batter into the pot. I had the streusel ready, and crumbled it over the top, completely covering the batter.

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I baked it at 350 for 30 minutes before I checked the batter, and it was not done. i put 10 more minutes on the timer and checked it again, still not done, but after another 10 minutes, I took it out and let it rest on the stove. For that final 20 minutes, I  put my flat cast iron skillet under the dutch over,  because I was worried that the bottom would over cook.

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It turned out perfect, I was a little surprised, actually. The topping was perfectly toasted and crunchy & delicious. The bread of the cake was so moist and soft and perfectly cooked. the bottom was not burned! Yeah 🙂 It turned out so good! The one thing I didn’t make was the caramel drizzle and I didn’t have ice cream, but it was still delicious, and there’s lots left and the weekend’s not over yet 😉

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Please visit Billy’s website for the complete recipe: http://www.billyparisi.com/apple-cake-recipe-oatmeal-streusel/

Like Billy Parisi’s Facebook to see his posts!

This cake is definitely Holiday Gift-Worthy. Make up the caramel sauce, and put it n a pretty little jar with a ribbon and the recipe on a card. Viola! Merry Christmas ❤

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Winter Skin? Let’s Talk.

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Let’s talk about Winter skin, feet, in particular. Do you have dry winter foot issues, or hands? What products have/do you use?
Let’s look at a few products that Nature’s Birthday Suit has to offer:

p.s. everything is under $7

1. “Not Just For Scrub” is a specially designed blend of oils and Rhassoul Clay (moroccan red clay). This product is excellent for cleansing, detoxification and improves skin texture. The product removes dead skin layers resulting in ultra smooth skin. This product is also high in Vitamins and Omega 3.

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2. “Pass the Honey Please” contains Vitamins A,E and is high in Omega 3s. This scrub soothes rough, dry or cracked skin. It revitalizes and improves skin complexion and the oatmeal exfoliates leaving skin clean and healthy. It also reduces age spots.

http://skinbynaturestore.com/?affId=196309

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3. “Breakfast for your Face” is rich in Vitamins A and E. It provides healthy skin collagen which prevents premature wrinkles and lines. Vitamin E keeps skin clean and healthy and revitalizes rough, dry and cracked skin. This scrub bar contains oatmeal to give your skin that clean, fresh feel and gives ageless beauty.

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breakfast-for-your-face

4. African Black Soap (Ose Dudu) has been prized for centuries for it’s natural healing abilities. This gentle soap is highly sought after for it’s lather, detoxification properties and it’s gentleness. It is great on skin and hair and especially great on feet.

http://skinbynaturestore.com/?affId=196309

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5. “Massage n Bar” is a high quality soap containing olive oil, coconut oil, castor oil and also contains Shea Butter. Shea Butter contains Vitamins A and E . This gives the soap properties such as:
Helps provide healthy skin collagen which prevents premature lines and wrinkles
Excellent skin protectant and revitalizer
Soothes rough, dry and cracked skin
Lather this soap on your skin, the longer you leave it on the softer your skin gets.

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6. “Nuts n Butter” is high in Vitamins A and E and very high in Omega 3. This blend of nut oils in shea butter is excellent for helping to reverse aging of skin due to its high amount of antioxidants. The flax oil also has good anti-inflammatory properties to aid in clearing skin of redness and may aid in preventing outbreak of acne, psoriasis, rosacea and eczema flareups. This product is also excellent for mature skin and dry skin from the sun.

http://skinbynaturestore.com/?affId=196309

7. “After the Sun is Gone” is high in Vitamins A, E and Omega 3. It is also high in antioxidants, reducing dull looking skin and helps relieve and ease sun tanned skin. Aloe and hemp oil give it soothing and healing qualities. It fights free radicals, helping to prevent skin damage from too much sun.

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8. “Mary Jane n Butter” Lotion is high in Vitamin A, C & E. This product is also high in Omega 3 & 6 and will help reduce age spots an makes a great skin protectant. It contains hemp oil which is high in fatty acids and gives it anti-inflammatory properties to help soothe sore and aching muscles and aids in sunburn relief

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the Before, During, and Continuing to use…the Mary Jane n Butter lotion on a young friend with severe eczema. Such relief is finally within reach, and only $5.50 for an 8 oz. pump bottle! Skin by Nature strives to remain affordable to all. pizap.com14713153652161
http://skinbynaturestore.com/?affId=196309 SHOP HERE, or ASK ME We have so many more products for you! Your Skin will love Skin by Nature from Nature’s Birthday Suit.

Proceed with Caution. You are Entering the Wrap Zone!

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In my quest for low carb yummies, I am constantly trying to come up with flavorful & pretty things to eat. The visual impact on your palate cannot be ignored! Food should look as good as it tastes (when possible 😉

I believe in quick, easy, simple, healthy and tasty wraps that are a snap to fix!

This is my latest concoction, inspired by by friend, Teresa Winkles, and her low-carb spinach enchiladas.

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I gathered my ingredients: whole wheat carb chopper tortillas, mozzarella cheese sticks, pepperoni slices, cream cheese, spinach, and Parmesan & Romano shredded cheese, and red pepper flakes….

Spread a heaping teaspoon of cream cheese thinly over your tortilla. Unless you’re still a kid who likes to eat dirt, I recommend that you rinse the spinach and pat it dry before applying it to the cream cheese base 😉

Sprinkle the cheeses and red pepper flakes over the spinach then lay down your pepperoni in a perfectly symmetrical pattern (for my OCD self & friends;)

Place your cheese stick on one side and begin rolling it up, burrito style, tucking in your toppings as you go.

Roll them up then secure the edge with a toothpick.

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I used my Nuwave oven to heat these wraps because it’s quick, melts the cheese perfectly without over-melting it, and crisps the tortilla too. You can use a toaster oven, conventional oven or the microwave oven, although, you won’t have the crisp crunch with the microwave oven.

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3 minutes on each side was pert-near perfect for these wraps.

Wait & watch impatiently, while your stomach growls, as your delicious wraps heat. The spinach will wilt to perfection, the pepperoni will be delicious, the cheese will be blissfully bite-able, and the tortilla will obtain the perfect crunchiness!

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Perfect Spinach & Cheese wrap, from The Wrap Zone!

Special Request Peach Cobbler

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Special Request peach cobbler for my mother-in-law ❤
this recipe turned out so good and it’s so easy to make. For my version, I used 3 -12 oz bags of freshly frozen peaches since there were no peaches in the produce department. I tossed them in about 1/3 c. sugar with 2 Tbsp of cornstarch. I followed the rest of the recipe and it took the full 70 minutes to completely bake, and I did cover it loosely with foil for the final 20 minutes to avoid over-browning. Delicious.

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Crispy Peach Cobbler
Adapted, just barely, from A Boat, A Whale and a Walrus

http://smittenkitchen.com/blog/2015/08/crispy-peach-cobbler/

4 1/2 pounds (about 10 large or 2 kg) peaches, unpeeled, cut into 1-inch chunks or slices (I cut mine each into 8 wedges)
Zest and juice of 1 lemon
4 ounces (115 grams) unsalted butter, softened
2 cups (400 grams) granulated sugar, divided (I reduced this to 1 1/2 cups, and recommend the same)
1 1/2 cups (190 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse or kosher salt
3/4 cup milk (whole is ideal; almond will work too)
1/2 cup hot water
Heavy cream, cold, for drizzling

Heat oven to 350°F (175°C). Line a rimmed baking sheet with foil, to catch drips, or regret it later.

Prepare the peaches: Place the peaches in a 9×13-inch baking pan and in roughly an even layer. Using a zester or a Microplane, finely zest the lemon evenly over the peaches and then squeeze the lemon juice evenly over the peaches, too, catching any seeds before they fall in.

Make the batter: With an electric mixer, beat butter and 3/4 of the sugar (1 1/2 cups if you use the full amount; 1 cup plus 2 tablespoons if you reduce it as I did) with sugar until sandy, about 1 minutes. Add the flour, baking powder and salt and beat until combined, about 30 seconds, then lower the speed and slowly mix in milk. Continue beating at a medium speed for 2 minutes more, until light and fluffy-ish.

Assemble cobbler: Plop the batter in a large blobs over the peaches. Using my favorite $3.20 kitchen tool, a small offset spatula, or if you don’t have one, a butter knife, carefully spread the batter evenly over the fruit so that it’s no more than 1/2-inch thick in any place. Sprinkle with remaining sugar and drizzle the hot water evenly over the sugar.

Bake cobbler: Place the baking dish on the foil-lined baking sheet and bake for 60 to 70 minutes, until the top is cracked and golden brown, and a toothpick inserted into the topping comes out batter-free. (It’s best to start checking it at 60 minutes.)

Be patient: Let the cobbler sit in the baking dish on a wire rack for at least 30 minutes before serving, which will feel (and smell) like torture, but gives the peach juices a chance to slightly thicken up. To serve, scoop into bowls and drizzle with heavy cream.
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Gluten Free Enchilada Tortilla soup

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– Wildtree Recipes.

https://www.facebook.com/BrendaYoungWildTreeRep/timeline

Ingredients

1 package Wildtree Robust Tortilla Soup

3 ½ cups water

1 pound roma tomatoes, diced

1 cup corn

1 (15.5 ounce) can black beans, drained and rinsed

1 (4 ounce) can diced green chilies

1 cup Wildtree Tia Rosa’s Red Enchilada Sauce

Method of Preparation

 

Combine the Robust Tortilla Soup mix with water in a

large pot. Bring to a boil and then lower to a simmer.

Stir in the remaining ingredients. Cover and simmer

for 1 hour. Serve with corn tortilla chips and cilantro

if desired.

Rice, Black Bean & Avocado Salad

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This side salad does double duty as a light meal and can be served warm or cold. Enjoy it right away or make ahead and refrigerate to give the flavors extra time to come together.

ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onion (about 1 medium onion)
  • 3/4 teaspoon cumin, divided
  • 1 cup white rice, rinsed well
  • 1 1/2 cups vegetable stock
  • 1 1/2 teaspoons garlic salt, divided
  • 2 cans (15 ounces each) seasoned black beans, well drained
  • 2 teaspoons chopped cilantro leaves, or to taste
  • Juice of 1 lime, or more to taste
  • 2 avocados, diced

directions

Add oil to heated pan and sauté onion for 4 to 5 minutes over medium heat. Add 1/4 teaspoon of the cumin and stir for another 30 seconds. Add rice, stock and garlic salt and bring to boil. Reduce to lowest heat, cover and cook for about 18 minutes, or until rice is just cooked. Fluff rice with fork and allow to cool slightly, or completely if you are serving the salad chilled.

In large bowl, combine drained beans with remaining 1/2 teaspoon cumin. Add cooled rice, cilantro and lime juice and toss together. Taste and adjust seasoning and lime to taste. Top with avocado just before serving and toss gently.

Variation: Substitute 1 can of corn for avocado if desired.

Tip: Time-saver: Seasoned black beans include salt and basic seasonings that infuse the beans with flavor that would otherwise take time to develop.

Recipe reprinted by permission of Cooking.com. All rights reserved.

RecID 12431rice

Get Cooking: http://www.target.com/r/recipes/black-bean-yellow-rice-salad-2-recipe#ixzz3Zy55m4F1