tag:blogger.com,1999:blog-42919711858019971672024-03-14T03:27:42.689-07:00HerbMagikA journey back to the roots of a Wild WomanHeikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-4291971185801997167.post-69824946187238108822015-06-25T19:09:00.000-07:002015-06-25T19:09:29.647-07:00Lima Beans, recipe from SpiritIf you are on my<a href="http://instagram.com/goddessinthegroove" target="_blank"> Instagram</a>, you will have seen a few pics of food where I mention them coming from "my spirit". Meals that I put together by just listening to my gut, letting my body tell me what it wants to eat instead of following a recipe.<br />
<br />
:)<br />
<br />
My kids are both at camp, my husband works during the day, so I had free food range! No one to tell me "Ew, that looks gross!", or "Geesh, do we always have to eat healthy?", or "Does that have spirulina in it????".<br />
<br />
Here is my combo du jour, made in the crock pot on the porch, since it is 104 outside, and my AC is pumping. <br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2GMrvFhfrE08d8dYuQb_8MzJSKjPOEKmcOyYqdIFAYTAOOrMfhqCtO0zUAKSilvmzPtdP2W1HvKevCPRk_ZfYBmOH-geM9_Xkhj2B27NCun2VqTBriaqfG7HHlmDZUTinqYULOcteZ70/s1600/image2%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2GMrvFhfrE08d8dYuQb_8MzJSKjPOEKmcOyYqdIFAYTAOOrMfhqCtO0zUAKSilvmzPtdP2W1HvKevCPRk_ZfYBmOH-geM9_Xkhj2B27NCun2VqTBriaqfG7HHlmDZUTinqYULOcteZ70/s200/image2%25281%2529.JPG" width="200" /></a>1lb lima beans, soaked overnight and drained<br />
2 garlic cloves, I threw them in whole<br />
1 can coconut milk, and a 1/2 can water that you swizzle to get the rest of the milk<br />
Jalapenos. However many jalapenos you think you need to spice it up, chopped<br />
Brown sugar, a good handful!<br />
Coarse sea salt<br />
Butter, about 5 large chunks :)......<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMQUO3JMB__2tRLoNqG0STO-oJfDOmRaCkywrzlhHgPGP5XVkgXgq8xY2PfjroxjIu4_nwCx7LbI2MeYGnfZRd3fAOVSOxCGXeEddN-Y-YZ8cWbcQNRSBFjX3TOa_2beG0OdmhwZCPSN-/s1600/image1%25283%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMQUO3JMB__2tRLoNqG0STO-oJfDOmRaCkywrzlhHgPGP5XVkgXgq8xY2PfjroxjIu4_nwCx7LbI2MeYGnfZRd3fAOVSOxCGXeEddN-Y-YZ8cWbcQNRSBFjX3TOa_2beG0OdmhwZCPSN-/s200/image1%25283%2529.JPG" width="149" /></a>Mix it all up, set the crock to high, 6-7 hours later you will have creamy, slight zippy and sweet at the same time, lima beans.<br />
<br />
Serve over rice, sprinkled with parsley and ground pepper.<br />
<br />
Yum. Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com1tag:blogger.com,1999:blog-4291971185801997167.post-43688360976806763612015-01-09T20:49:00.000-08:002015-01-09T20:49:09.421-08:00If you ask me to bring dessert, it will be Rice Pudding.If you ask me to bring dessert, it will be Rice Pudding, and you better not be dieting.<br />
<br />
Rice Pudding is the combination of everything I love: BUTTER, WHOLE FAT, CREAMY MILK...EGGS...SUGAH!....VANILLA...and rice. I am not a fan of rice, but since rice pudding would be nill without it, I take it into my heart.<br />
<br />
So, just make at least 3 extra cups of rice the next time you make dinner.<br />
<br />
Here is the original recipe I used on <a href="http://allrecipes.com//Recipe/creamy-rice-pudding/Detail.aspx" target="_blank">allrecipes.com</a> that serves 4. Below is my version, and it really only serves 4 of us, maybe 6 if you don't like big helpings :). The base recipe is really easy to double, and that is what I do when I take this to parties. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQo1kO2Vg4QlPv4Y1Doyh_n7VTmq_8n6u6KtbxnD7CdklKqtNXyxZLKeUCuYZK9teCWxrq1n_v8lhtiTv2IqqNeWSo5qEWzfwKWss4lLCW4rNoFf4f0A0HHFJNEV7v-m2R8Bp6u3VSTi4m/s1600/IMG_20150109_203330.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQo1kO2Vg4QlPv4Y1Doyh_n7VTmq_8n6u6KtbxnD7CdklKqtNXyxZLKeUCuYZK9teCWxrq1n_v8lhtiTv2IqqNeWSo5qEWzfwKWss4lLCW4rNoFf4f0A0HHFJNEV7v-m2R8Bp6u3VSTi4m/s1600/IMG_20150109_203330.jpg" height="200" width="150" /></a></div>
<br />
Ingredients<br />
<br />
<ul class="ingredient-wrap">
<li data-grams="138.75" data-ingredientid="1650" data-role="recipe-ingredient" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-amount" id="lblIngAmount">3 cups</span> <span class="ingredient-name" id="lblIngName">cooked white rice</span><label></label></li>
<li data-grams="488" data-ingredientid="16278" data-role="recipe-ingredient" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-amount" id="lblIngAmount">3.5 cups</span>
<span class="ingredient-name" id="lblIngName">milk, divided (keep out a 1.2 cup)</span>
<label>
</label>
</li>
<li data-grams="66.66667" data-ingredientid="1526" data-role="recipe-ingredient" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-amount" id="lblIngAmount">1/3 cup-ish</span>
<span class="ingredient-name" id="lblIngName">white sugar</span>
<label>
</label>
</li>
<li data-grams="1.5" data-ingredientid="16421" data-role="recipe-ingredient" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-amount" id="lblIngAmount">1/4 teaspoon</span>
<span class="ingredient-name" id="lblIngName">salt</span>
<label>
</label>
</li>
</ul>
<ul class="ingredient-wrap secondColumn">
<li data-grams="50" data-ingredientid="16317" data-role="recipe-ingredient" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-amount" id="lblIngAmount">2</span>
<span class="ingredient-name" id="lblIngName">eggs, beaten</span>
<label>
</label>
</li>
<li data-grams="110" data-ingredientid="5218" data-role="recipe-ingredient" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-amount" id="lblIngAmount">2/3 cup</span>
<span class="ingredient-name" id="lblIngName">golden raisins</span>
<label>
</label>
</li>
<li data-grams="14.2" data-ingredientid="16157" data-role="recipe-ingredient" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-amount" id="lblIngAmount">2 + tablespoons</span>
<span class="ingredient-name" id="lblIngName">butter</span>
<label>
</label>
</li>
<li data-grams="2.166667" data-ingredientid="16424" data-role="recipe-ingredient" id="liIngredient"><label><span class="checkbox-formatted"></span></label><span class="ingredient-amount" id="lblIngAmount">1 teaspoon</span>
<span class="ingredient-name" id="lblIngName">vanilla extract</span></li>
<li data-grams="2.166667" data-ingredientid="16424" data-role="recipe-ingredient" id="liIngredient"><span class="ingredient-name" id="lblIngName">Fresh nutmeg </span><span class="ingredient-name" id="lblIngName"></span>
<label>
</label>
</li>
</ul>
<br /><span class="plaincharacterwrap break">In a clean
saucepan, combine 3 cups cooked rice, 3 cups milk, sugar and
salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.
Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes
more, stirring constantly. Remove from heat and stir in butter and
vanilla.</span><br />
<br />
<span class="plaincharacterwrap break">If you can stand it, chill :). Sprinkle with cinnamon or pumpkin pie spice once cool. </span><br />
<br />
<span class="plaincharacterwrap break">Voila! Heaven in a pot! </span><span class="plaincharacterwrap break"> </span>Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com4tag:blogger.com,1999:blog-4291971185801997167.post-80603919110166861842015-01-03T15:26:00.000-08:002015-01-03T21:48:08.813-08:00The easiest sourdough bread in the world....really.I love bread!<br />
<br />
About two or three years ago, I found out that my body does not love bread. I began having all kinds of issues. I was tested, and I am not allergic to gluten, but something was making me ill.<br />
<br />
I have since figured out that it is wheat that makes me ill. Not all wheat, but that is a whole 'nother post. Today, I want to introduce you my very simple sourdough.<br />
<br />
You will need:<br />
1 half gallon mason jar with lid (plastic)<br />
1 glass bowl with tight fitting lid (Mine is a large Pyrex with a white rubber lid, <a href="http://www.amazon.com/gp/product/B000QODRF0/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000QODRF0&linkCode=as2&tag=fantastifests&linkId=TM7RANWSHHIAYG76" target="_blank">like this one</a>)<br />
1 <a href="http://www.amazon.com/gp/product/B0009JKG9M/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0009JKG9M&linkCode=as2&tag=fantastifests&linkId=C2HYKIHFRN3C53FV" target="_blank">cast iron po</a>t with tight fitting lid (<a href="http://www.amazon.com/gp/product/B0009JKG9M/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0009JKG9M&linkCode=as2&tag=fantastifests&linkId=C2HYKIHFRN3C53FV" target="_blank">this</a> is what I use)<br />
Time <br />
<br />
To make a sourdough starter, you need a Mason jar, flour (I prefer organic unbleached wheat. I have tried with alternative flours, and it did not work for me), and filtered water. I use water from my tap, run through a faucet mount filter. It works.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKRq7mhxmN8F8DcVZBq8d9yVBkdTg2VEZel8DqSfDy5A7j_IKX1Z5_9Cp907GQq5bon-jz4jLGQZzHIqx0fHGwJ6i1f-BWMD0R_Sl6kxVGS2kgyIFttqAiBfYKuJNQdznUbnk1hnPmfJA/s1600/IMG_9052.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKRq7mhxmN8F8DcVZBq8d9yVBkdTg2VEZel8DqSfDy5A7j_IKX1Z5_9Cp907GQq5bon-jz4jLGQZzHIqx0fHGwJ6i1f-BWMD0R_Sl6kxVGS2kgyIFttqAiBfYKuJNQdznUbnk1hnPmfJA/s1600/IMG_9052.jpg" height="320" width="213" /></a>Start by taking 1/2 cup flour, and about a 1/3 cup water and mix it on your mason jar. Put a lid on it, but do not screw shut. Now repeat this every 12 hours :)...yes, it is babysitting in the beginning, but it gets easier. After two or three days, you should see bubbles. On day four, take out about 1/2 cup and discard, and add your new flour/water. In 5-7 days, you should be able to smell the "sour" smell. It smells good, like beer, not stinky. The starter should start rising pretty dramatically around day 4-5. You can see I have a pan under my starter...that is because they can explode out of the jar, and often do. <br />
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Once your starter is ready, it is time to bake!<br />
<br />
In a glass bowel, mix 4 cups of flour, 1 cup of starter, 1 tblsp of sea salt. Mix with a spoon, just until it is moist. Put an airtight lid on it! Let is stand 8-10 hours, no more. I usually make mine at night and let it stand until morning so we have fresh bread. <br />
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Preheat your oven to 450. The pot & lid should be in the oven. Once it is hot, take it out, put your dough in, close, and put it right back in the hot oven. My dough is always a bit 'runny', almost like cake dough. I do not fold it, knead it, proof it. Nope. Right in the pot.<br />
<br />
Let bake 30 minutes. Take off your lid. If your bread is still "white", leave it in the oven 5-10 more minutes to crisp.<br />
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This is what you get:<br />
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<br />
<br />
This bread keeps very well if it is not eaten, at least 5 days. I put mine cut side down on the board, and wrap a thick cotton towel around it. This goes on top of my oven. When the bread gets too hard, use it as crumbs, cubes for soups, breadpudding.....<br />
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Every time I use starter, I put back 1 cup of flour and a 1/4 to 1/2 cup of water. You want it to be a bit soft. You should always have at least 1/2 cup left to mingle with your new flour. Sometimes, I feed it every day because I know my friends are coming over for some bread, and it is almost guaranteed that they want to make their own after that ;).<br />
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BTW...you may have noticed how I said I can't eat wheat :). Well, I can eat my own bread, not as much as I like, but at least 2-3 slices a day and I am fine. I get really good organic flour, and the ferment of the sourdough seems to help too. There you go, there are still miracles! <br />
<br />
Have fun, let me know how it goes!<br />
Much love,<br />
HeikeHeikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-34738294238120860502014-10-19T18:43:00.000-07:002014-10-19T18:46:29.342-07:00Lamb Balls - Bliss stuffed with cheese<div class="separator" style="clear: both; text-align: center;">
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I love, love, love shopping at ethnic stores. Not just because they remind me of home, even if they are not my "native" culture (growing up in Germany, we become very culturally diverse), but because the prices are so much better than a regular store. I do not shop at regular grocery stores very often anyways :). <br />
<br />
I am fortunate to live in a city that is culturally diverse. I regularly go to the German butcher, the Russion grocery store, and the Halal market.<br />
<br />
On my recent visit t the Halal market, I purchased the following goodies hat made tonight's meal a jiff:<br />
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<ul>
<li>Medium CousCous (ready in 5 minutes!!! All you have to do is cover with hot water, and wait!)</li>
<li>Sadaf Kebab Seasoning (the seasoning packets are divine at the Halal store. And they are cheap!)</li>
<li>Tahini (OMG>...never, ever buy this at the health food store!)</li>
<li>Bulgarian Sheep Cheese (I had this already, I always by a big block at CostCo, cuz' I love it! You can get this tart, firm sheep cheese at both the Russian store open, and the Halal market has it too. Or CostCo.) Cut & crumble in a small bowl.</li>
</ul>
<b>and you will need: </b><br />
<ul>
<li>2lbs of ground lamb (I purchased mine from a friend. Kissed that lamb, and know how lovingly it was raised. Get your meat local if you can!)</li>
<li>Green mixed salad</li>
<li>1 egg </li>
<li>1 onion. </li>
</ul>
<br />
Heat up your big cast iron pot with olive oil. Slice 1/2 large onion, fry in pot. <br />
<br />
Boil some water for couscous. When it boils, cover couscous with water and cover. <br />
<br />
Mix the seasoning into your meat with 1 egg. Form medium sized balls, make an ident, fill with sheep cheese, and close. Once the onions are brown, begin putting the balls into the pot.<br />
<br />
As you lamb balls brown, start making the tahini sauce according to the recipe on the jar :). Or buy prepared Tahini sauce. Wash & drain salad, mix with Tahini sauce (I use my hands, the sauce is thick).<br />
<br />
Turn your lamb balls. They should be crispy on the outside, it takes about 15-20 to be done.<br />
<br />
Fluff your couscous and add some butter!<br />
<br />
Arrange couscous, salad, and balls. Drip some Tahini sauce on the lamb balls and ENJOY!<br />
<br />
<br />
<br />
<br />
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<br />Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-72950369069206520462014-09-26T15:26:00.000-07:002014-09-26T15:31:15.289-07:00Pumpkin & dark chocolate<br />
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I am not a chocolate fan.<br />
<br />
Yes, I know that is weird, and whenever I say: "I don't like chocolate." I get very strange looks. <br />
<br />
:)<br />
<br />
A few days ago, I asked on <a href="http://www.facebook.com/thegoddessinthegroove" target="_blank">Facebook</a> for people's favorite pumpkin recipe. This morning I woke up, and my first thought was "Pumpkin chocolate chip cookies"! Yes, it is a strange world (and I wonder what I was doing n my dream??). <br />
<br />
So, as you can see, every blue moon I will get a craving that must be satisfied. And it has to be dark chocolate.<br />
<br />
Thankfully, my house is always stocked with important essentials such as pumpkin & chocolate chips :). <br />
<br />
Here you go (original recipe from <a href="http://www.foodnetwork.com/recipes/pumpkin-chocolate-chip-cookies-recipe.html" target="_blank">Food Network)</a> :Yes, my cookies are always BIG :). <br />
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<div>
Ingredients<br />
<br />
1 cup (2 sticks) unsalted butter, softened<br />
1/2 cup white sugar<br />
12 cup light brown sugar<br />
2 large eggs<br />
1 teaspoon vanilla extract<br />
1 cup canned pumpkin puree<br />
3 cups spelt flour (all-purpose flour is fine!) <br />
2 teaspoons baking soda<br />
1/2 teaspoon salt<br />
1 heaping tsp pumpkin pie spice<br />
1 cups (12-ounce bag) dark chocolate chips ( I use less than the recipe because they are dark, and I don't like them oozing all over the cookie) <br />
Nonstick cooking spray or parchment paper<br />
<br />
Directions<br />
<br />
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.<br />
<br />
Using
a mixer, beat the butter until smooth. Beat in the white and brown
sugars, a little at a time, until the mixture is light and fluffy. Beat
in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a
large bowl, whisk together the flour, baking soda, salt, spices. Slowly beat the flour mixture into the
batter in thirds. Stir in the chips. Scoop the cookie dough by heaping
tablespoons onto the prepared cookie sheets and bake for 15 to 20
minutes, or until the cookies are browned around the edges. Remove the
cookie sheets from the oven and let them rest for 2 minutes. Take the
cookies off with a spatula and cool them on wire racks.</div>
<div>
<br /></div>
<div>
Pair this with a fantastic "healthy" version of a Pumpkin Latte (recipe can be found <a href="http://www.mamanatural.com/pumpkin-spice-latte/" target="_blank">here</a>). BTW, I am a simple girl and just heated the milk, added the pumpkin & spice and very strong coffee. No blending, because I hate doing dishes :)....Voila!</div>
Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-85937936351331110892014-08-14T07:31:00.005-07:002014-08-14T07:31:55.745-07:00From bowl to table, 40 minutes! Spelt Soda BreadI am always in a pinch. I am not sure why I have this talent, but rising of bread usually occurs while we are already chompin' away at other bread.....we just can't wait.<br />
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This bread is easy & quick. I have adapted a recipe and just made it my own. Play with it! Spelt flour <br />
is temperamentful, experiment!<br />
<br />
Preheat your oven to 450F. Put a dutch oven or other covered baking dish in to heat up. Make sure it is greased. I use a cast iron dutch oven that is well seasoned.<br />
<br />
Mix <br />
<br />
4.5 cups of white spelt flour<br />
1 tsp salt<br />
2 tsp baking SODA* <br />
1 tblsp Cream of Tartar <br />
2 ish cups of buttermilk or kefir (I use the latter)<br />
<br />
Mix the dry ingredients well.<br />
*Baking Soda and salt can make this very salty if you use too much. If you get baking soda streaks in your bread, sift the dry ingredients to ensure they mix well!<br />
<br />
Add milk or kefir and stir. Do not stir with machine. You don't want to overmix, but stir until the flour forms a wettish ball. Spelt flour is funny, sometimes I need more liquid than the recipe calls for, sometimes I don't!<br />
<br />
Cover and bake for 35 minutes.<br />
<br />
enjoy!!<br />
<br />Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-38153397169592429712014-07-24T11:20:00.000-07:002014-07-24T11:20:16.402-07:00What to do with too much KEFIR???I make my own milk kefir.<br />
<br />
Not that it is warm, my kefir grains are on overdrive, and it multiplies like crazy. Since my kids are striking on kefir at the moment (weird. One day they LOVE it, the next day they HATE it.), I have found a way to make it irresistable!<br />
<br />
Popsicles.<br />
<br />
Seriously, kefir popsicles are the best.<br />
<br />
All you need is some popsiscle containers (or you can get crafty with small, rinsed out joghurt cups), kefir, and any kind of yummy fruit. I put in some raw honey too, that makes it magic.<br />
<br />
BLEND!!!!<br />
<br />
Put in containers and freeze.<br />
<br />
Voila!<br />
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<br />Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-30096188508471571362014-06-22T00:14:00.002-07:002014-06-22T00:15:11.713-07:00Rhubarb: A serenade & a muffinRhubarb cake & rhubarb compott, both bring instant happy childhood memories :). <br />
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G07qTed99z2+eF2uC7GkAqyQImwH9THsJtvfvjhUrknlIJFrJAB9T1NzvjXOcNq0gGaU1culpuAN7Wmeh9D7PDGod92GT2CtPglFFClCbwCzQxkH4iBAHbpYbxgmvDlNHkKg/EAdvikSPTC7lGB0ySIOxBuNrEGCJgXm46delfiZJYgxJNgLR0/bff0wuiTe7sCZNznDobzBUDBSCRBHee+r698Aq3iHmNokwdJvb3n6kfpiLn882ldOmJ3K7943t74HJmAW1ORba362g9MbYY9twWMNfxGur4Adr6/T0tjzC03GiCQIibX/6/TGYb2K8DWRqmQWtTYx5ZRNQlviM/lE9QGnoNPrBm0fCT18mzJTqebSI102tYxBgwSCpnbvc2w58O8CABhVRKiuVCxMqTy3g2Un8wv8AWCx1sw2Ty4UUgEXlYOTIVTC6WF2BA9LQe85n1cVxx57HUVXw7wFmEdg3I4AKyp0uLTpciLGRBF4sdyC/BPw8dr5gksC3IhBDD4p1EmJ7C9u+DnF/GAlP4ciG/K12U9ZEdSOlvfAWr4iq1DBJksICyO4je+I+06jI7e0fr+np8VYrkg1lvwrFB6tR6mgBC2laYexkxL2Bt/VY7g4hZ3gtNNVTJUSCDLAszFl+LkXUYAMSR/t7YZ18QNmIpgwNB1gixvAud5AO1rXxvnWqppWlTD8ukdNJi0AEWA/QYll6+LyrFHl+dg9hNy/CHUuruhCBdSq9wYJhtNw0Frx/uNowfyxCs1NoYgKZjSIK/CbDUBtaTfvuaTh6UkC041ogLtAJCg3CmDznUYkHpPTE+p4cpsipTcB1pgB3UTE8pPcgwN9t8aPZ697DEXCSNZEuCxABaV9SQQZ3No9QYmAHHamYZ2ldI0mCCQAG/q2Ha8AERIthxr+GqlFkZ28xZAJUQA0GSVJJMjr6445jJU6tM031OGBAAYiJZXiABAkA822/QRO/Ytal6D9hQauyhjVrEuR8IhyF/qg6RMT8/XGLxllqM9JIY8sKZIC7mCdiB8sMGYzNOkNTFTUKBWKrdlBjpAjp7R2EZkK9N3OgBWLAyqDVeTEgb2PXCvOqb0tr7/2Tc1YPy/EampSNZ1SCQbTBIECYIvuN8HcpTeFDhgwBYWK2mL7zII2HQ42/jRTeCoABTXqFjf25juZ++C/F1pCplkjTSXVIn8oKkCdyJ9emDiSyx1cA1C3lmTmMFWDXMxCggXPrcRHztiOc4+1OnL6ubSpMjcDY95Hv2wQ8R+FsvUqBqNRwznVpEtbqRvAB7z1jtjnTyA8ynSAqU/iMiCpgEsb3LL+/ScPJaZVz/QbUQOH1KlWqVFE6BOvUCWJiCGt3noIxKo5Qmzs6aG1aJkxNgew/viQKDaiuYzK+VLhG0xqgkSjt/tkiRJ33xyzGZqUqq0qKNqZRcbnpymSCCDtvMYWUW3QaRGq57U7E04QkAySPhgk+sEyAOpnBdM+XekoBNPZrcrW2Bj6+p6TgZUy1auW1HTSEiWA1BgZ2kmTA39fTBXgPD4YqhUmCwUkSeYTcQN2Aj/nELi2oL8wUe53hKZiqUZVVEuxCiQNhI22MdP2wq5vwyVQaVbVckqBaJ/KJJ2EWO98NeZoV6ZYsLs66wIMoCZsLyZG0HlwQzvCcu6F9NRR1hjJEx+aYn/N8XxrJSjCS25u7+6EbK1yWeZLNBiWOoQfQAbkyPYRjzPVS7dECjZvhjc8rDfbb0OH3xNwWgaaBYNULpBgl9ratMfCBuZ264SuJ5U0abBkGpghvNwTuJO0joOomMaXGpC0duG1xOkNJWbjrIgDY+gsR8pwOzDsap5dCgAQDBkTItciekd/lzyGXsul2QuTK9PSYvc9T3wS4ZxqHDatBSYvcx0B3BmLyB+mFS0ttbnIGUuJVkYrTOksIvZT2jVYdsdsxxZn06m1MglQDyj0JgSetvQYPcY8T5fM0yuYdkabAJq07XDGPT4fbCgtbQzaDrQE6WCkFr2MG42+WHilPdxp/fcLJdTPVGBcA6tO4UDT3I9/tiFneI6bBiAQLACxi4i0Xx4+fVKZWCwc9WtI62An52vgPms3qMzJE9PW3XFoY9+DiTm88zWubQASbfPriLRkhtbaeoBn/AD544HNH1B742pODOqf8740VRxsqURuWJ+WPMcqlS/8AyMe4NBLePisIy+XzAkSG5QRMNpJiTtt6+mJPGvEAqRRNA5lzzKgcAawCV3iSD+X5Qeta18unlCay3JlZLFRINgOUzfqPXpg7wnxePLRM0l1MLV3YLYqHgBrGeYNN9jbHgYelj0/vQbpc+v6cP+o0m2gF/wCnM3TZWakSxYNEDlM8oZekx8J+e2HTgNZCDk6y06VaS2tIJ1DpqOoGV7GDMYPMRVpqabDQwBWDIvuQTe9vpiDU8M0kfzkQBiQSDdRsOUbLtbtjHm/Esc4yhel8Kv3O0tGtPwy1LMB5BpoBoMwQSIaQoAi9p6EAbXK0c+sGQ0gXgkGeoHt3xFr8YpkeUSupybQdVgd9IJjVAk/tjzOVXVxopBqZAli4DC3NaL/LGWWRycZtK6VXS45pPbc74DJW4vTrZdtIZHkWABJIM79us2Njhczud8ur5jkFV79h0H9u+OGZ4jVU0hTpO2om4iJ6Anp7nv6YhcZCs/8APqWUK1VVMohgLdx+QEhTHW+0kaJZM/US15No8bb3z2XcVvbYLD8QKcVI1HUDEWNioA03g3MH02ODNTIColFqchTK1W/NOmI9zO+EWn4TDVZpVaehYY6nGoEm1huJi/rhp4DxVjppFvLYy4EhdR/MeWzXDQRFhsIk7JZIrHGTTn48+n7gjb2ZB4t4fQohqB0IBYECTpBAIaAfzFfr64I8B4IlBw1OoWLgrBMQTtBtJI7jrjfjWeZ08shqnl1AWE/0E/NRIJ2O+JuQrtFU1LtqY3kHe4vssiO1j3x2OccCucml4fbv2OUU5bAzNOlPMLVXWZUBEDAsTF13mYvB7Yh+JvMqrQKo12PJuwJHw2EflPf7YC8Wo06dZWTUWmQyuDJIgjlG99p9cNmQ41Sc6VE6QJIixO0Hv0sfrjI8+SORZIJyi+e1ePCOSTuLN/CTHzn1LBPJZIAI7mxggARFz8sdeK5OjrVi1QNVb4Q0jUGAaAxgQYJG1hbHjVQB5dNwtZmLJNiZMlSIibRP3wPzvGzWreVQRSzFjdiDqABIk/DJF/b549bW8mJ0k/Fbg2So94v4Z80AeaziQRTYSqtIghrkSbHb1tjlxGoUy9Cm1UJpJZtR5w0xpAG99RB2iL2nBPL5uoDFSn5brEcwZTIvtvBHUe0zhY8YZdqr0mUGG1L1JDTJk+1x6AjpjD0nUSnH2WR1Nc+lf63Gmkt0RK+Yr1qvl5Y6Mu1UKjkQpbuzQTcj2wfyPDhTqOy1HeVNM6gNN99MRAEAj1k9cZwiiKZCr8IEQdx7/f6nHLiuc8mjU7ydrWHL9zjHl6+Sl7LEqe1Pv9QJd2T6nGKali7pa+4HwqAQBPpEDrOAmX8RPVNRQoFMqVWxDNM6j6xLHvMThMBLsd4AgfLb5YJ8EylUyyXNGHKzBIBDWG5iJtjf0/Q6ZvLJ23yK5t7Dl4Y4xSqDyyrSwjYMWIAOrbcAdZ7bTgrxLhaeUQaaVnhAXdEZ+a28EAek9DhZ8I5Z6YaoFLBi4UAKeXqbmYt03jrtgfkeIOMyzoxWmpl9RgKg6NP0A3x6OSco47St/ICdI0/9PVKNNqtQajpOpSdIBJg3Jv0gAgntgRQy6aCzjmYSkG6gAwZJgyYWD0HqMWZXph42gr1uL+n0wKo+EsvVJqVJVwQNIACMBGk39zIEfbHldD+JRzrTk2fxr4Is1XBX9SkSJCGG1RrInaRYdh9bG848y6lltFtLDSAOlgIvaB2w5+PvD1KnlzWy1LQFYF+fvY8jST+XbttGK6TiBpiRA1bR1j97Y9vG1ONxdoCVPck8ToKijULanBnoSFMz8+ltsDylHTy/HBkf56YkVa7GmGaGGo/FfdQRB+WBVevzbBR6D/jGlK0Fo11L6/UY9Qqb7/P+1saSpv8Ar/3jQi+GBR75Y7ff/nGY01emMx251EjOZkC/OdokfSb7YL8D8Tmoy0MxTSrTZ1IGpUIM2BYwpW5B1HqbjHXxB4TzFHVopvWHRqQLdeoFx3/fArwpw3VnKIq0yafmKtSUbSATB1EQB9RjK8anGmU0tdi2PD3hpaWYq0w1WkblKQqBqQMCTf4gZ3MHpgwclmQWBpMwBIJQi/tJsYvfEXiPFKGVMUq6agoEGq1vzDcMT029BvGAvD/xZXLnmQ1dWrVolQD0P8zeeu3z2x5T6aMpx9pC9+bv53ycL3FuGVWqajRcM0kDS3TePQWw1+HeG1KVNJqMxKyUaNCk7gEcxEE9QJHWZxy4n4wqZ6j5q0wlOmSxLGGva3NcXA73FtsLmX8YvSLD4lO3QqfQjp7g4XrYzyx04oKl5RKNRe445rIMFKIy6TJDHUSPYH5XJ+RxC4TnAaopeVesshT8CgCzHVMaiCPb5YXl8Z1W1OrBUSAQYJJaYnY9DcR0747P4uqZJP5a0XeoBV88iXIZQIkkaQrBh8vrDo+mnFSjlXPjn7+Bzp8HLiNCsXK6WWmWadEFbXPMtjAvjrTNVxrV/K0KxUmQYFiV7i5PbfAKl46zGrWXR5WNOghVM9lZLxPVhDHvg/lvF6Z2m1Go9LLFECqxP8txOygpqQ/Pad8b/ZtUtPy7fG6F0jDwDxdTaki1KiGqYFQaQgtYFTJE7Wt1tGC2cya5s/zarU2QlCoEcoEjcc2rruAZEYqfM8LVHVlzVG3NqR5ZSDtpHNq6iwHqMNee/ECk1Kih8z+VvU5S7/lDEErAjfuT6YRxai3jdqtlWwyTfIT4H4UipFUK7NEelxMHf5jDAvBkyy1I/lhmViUJJlWELBW0taJ69OgXgXiEZpmSifMZUMgBgYkCZkQJgb9cN+bo+Ymu4IBDrFyOx/qHQjf6Yl0GPI7y5b1eN0q+AXVUiBmuAmtXpVxyOhUjbmAvBE2N7m/XvYTxDKU6WfWsW0lzJHZjY3nrvfrhuyGcViAO3/UYAeI+H5Zap1lleoNRWCQ2mdOkiNJB679OuPTljqNp9xZJNWeJxKi7uhdS0xcw8jex9ZFpBx0XidFjKVEkmSFYX+XS+K58R8ArLUEH44YX3PWPr9cLZSujxDKQNjsfXsQe+PFy/hDyScozq96CsnoWrm/EeWR4Adz/AEXH3uflhN8WcRWoyqi1UI1M/mmLkggBZsALDqccsjWFOi1ZyPNDpFMSSVFybdzp69DgP/pOZzdWURmJk6iQAB6sxi3vivR9FHDN122t+fQGqxp8K8DYeXVZ08pw+oQDKrBIMiB1Ei4g+mGLgPDqI05mj/MRktMhw03E7ArtPoPWUpuE5uhTamKtLTpZmXzVtqA177WEevTHLwvx+plHg81CoeZAQSCbalAMyO3UfI4bLDqYqcsck32Xpv8AVh90PcX46+Wr1EpwFDAi0QCAYA2G5H+DA6gXzTugOlWY1G5RJuLQLevyw1tSo+Y1SloqO6wDrBKyAJ03BBHXcSd8Tsjl1FNVVQovYC3Y4xZvxVRh7sXfr/YGi2bcJkU1RpOmVBMSyj4TbuAPnOOuaqPrWDABB+l4P2xp/EaSFG4P6Yg57iuhGDTLKSvQ9Rb1uGva2PG6fDLNl1R2bv7Q7lSol18lSrMNSqZIW9zfaAf+BjjW8LUVknLAaTAZ0Ee4F1IO+5wuZHjbivriS0A+piCY6zfFgcJ8Tq9NdyWsLfEesbWGPq8HSyjhUNbUvmIsilyLGdy2VdWFalrqWCBRpMnlkkXMzEehGNMpw0LyCmixaFAC7b7ffDZmOFUtYOsAtOkFeaesHfr98Ds6BTZzfSukFypC3/W9rdbY83rI9Usajo47pr9Nk/6jJeWLed8DZZ6nmEGZBgWUxG4Fvfv88ReLeBaNao1RmcM1ze23Sdh1jbByrmm/iKdIoSHCsTJ2O8gC0R3jG4zSa2XWWCgq2hdN/SSTAjrY4OGfWYlGWaVJbbv+1hUo2JzfhvS//I30GMw4tkIsKwYQIOhp2m+lSJ6WOMx6/tMv/ovmitR8jGMrTZWKlVMRykGflH7f3xCz9WlQ0mpVCncKw5SBIgAA/v02wF4hxqqlTSMrViRpc/AZB233iLbEwfVT8X+K9dRUzA0mktkX4hqjfcarDoI7DGuKbL5J6dlyAa2XeoxaG0zdiCFA9TECNo+WCPAcjlqpqGvTK01XkeX06hM6oIN7egj1wvcQ46HWAGVLWJv7kiL+sd8DKubLHlLCLjr9Jx3s5S3exniq3ZeVOjRzfDDTyPKtI89ODqYi+5MkG7DeYA6YQ6vAmZxTKMHJgLEGT364HeHfEWZyUmi2kt8WsAqes6dp6T2w8Z/8U6CLTq0qINdo8xnSL2BAIMnVeCNoEjtOatkmrdgjjvgqrkUeq4BpeUPMNoknYCZMHTBgXntJq0aiLk3Jj1Gx+hn6YdPxL/EV886IgenQW7JqnU021Ra0WH+Dj4B/D986lSvEU+ZacndxBM9dNwO0+17RgoJsaqQs0Mix6wP82x2/hSLhjNx8iII+lsN3FfB9eh8dJhaZUalAuJJWQNjv0wv16IEk/Tv9MM9hFJ2BgS52JYkCFuTeAQO/T6Ym5PKVH5FR2cTChSW2uCu9iBgz4Q4i1F2qDL06o1XlTrA+GAbhb+nffDhxjiq1WpvTGnaVMBwQSbkWIj16dMZcmaUcihp283+w2wC8IcGzuVzNKqMrVJBJKlggYQQQXJgXHXqu2Lo4d4jpVCdBlxZ1G6/I3+e2EVeP+RSr09Jkk6SDfSfhE/MG3QHvhK/1GpTYPTYrUBmf19wbyDiOTNOX/U0n55+/iBTLU8RZU5eouYoH+XJ1qPyEg3jopPTofe3binEKWcypemVarSBfTMGAOb1uPvGF7w/+IdKsNOYK06gsTPI3SxPw+xt6465vw1UpVfNy7h1+IaTpYzuAIKnc22O3piEOuqUo5oqHi3z8OASjW8d7FmpxE1KiPfUAi9ySOuCecp+bllARi1NjLBTAVp3I/qH1J7304P4TdxrYaRchSPeLSIE9LRgdmvGuZ4fXajTMeS58xT8LwBa41Ab3BEz7Y1QyRnkel3WzJKD7hHw14Pq1ayiqjijDEuQVsBEA95jDM2episqqAwpppFoFpBA9xH3wB4R+MAdSuZp+Xq2ZASkH+k8301Ym1/EGW82kgdGDSdQN17apvc9/c48/8R6rIv8AjhB93fwLKCijfPZEAgqAes9f+N+mA/jMjyVBIQsYICrJjrqiZHv1w2uouO8EY0bKqwUsoYg6lkAkHoRO0d8eNg/EtLi8m9P5jaPBWyNnchRXUihKhB1EAtzDlDWlbXHv3tiRkvHFQmzQdypAsfp174cuNcGXMUzTdiA0XF2sQSb+0YX/ABrw8VPLamkKkUhAvpgBQY9VsPX1x6mLN03VupRVt/Tt/YSSo4HxS7VEIgmQCpEqxMC46z2xYHiJPLywdKayF01KVwCrWYTuCDBBvHaMU5xvhr5defUjCD632+h+mGVfxRas2XaoNOlSKuhbkzYjUYvYx0v3xvWNYMTeJW+1ff3wBepvm8iUWm40mlJ0Ne9yQHESDOD3hHLVajtVZWMiFa4EDooA0xttAtgBU/EFCqh6S1SDJD2Sx5TAMzEW298Scj+INQy2tVgzCrM9luYAn02GI4s+ZRvJHe/p5+6E0xT5HalwGtUEMwVZ6PJPub/TBirkKK0Wps+lWBBYuZvbdjhC8T/iaxoIcuNLsCtSV+EkRytPuQfQYAUPEFatlTTzJNQC9Mn4haOYiJ6QWk7+mPT1xirirv79B7iixeK5DLZYJVZqmnSULeY7a7WJgkk+oEfaB1KnlzWLoo8rQGMkhz/UoJlgBb5G2K6yiu4FFSTLTEnSABcxsLSScM/DFpLXpqWddC8rOJUyeUnTsBJu09JnCyxwneqKF1XwOY8Ok3V1jpIIPzxmE3N+K6lN2QgsVJEzGPcZ/wD53Sf+f9f7j6x2UEbg6ZEQQfYkne/Uj52wp+IcnkkXXUy8ksRCyhLQCTI5SNht1PycqtM6IeZEAlZAJ9LGJP0745V8qtRCj0waZ5SDB3t2sZ7H741VTPSu0U7V4pSQkZagizuXAqEf+0uBpJm8L09MAs1kCxLTF5IKj6xMXI+2LtreEcrrEZfmJ5grGB7gm4jt74AcZ8F6nLUQgHVQYiAQYJUTMTN+uKa4pk3FtFRZzMOxIJK6dwtr+/X9MQM0jtu2oDv/AIMWFnvDFVKjKaRmQBuQfYjf++CXDvw3qOVLGmBMtDgR373GxB64fUkTUCojR/p94mf+MT8jxQ5efKd1LCDpMWMEifcD6YtDjv4WMzTllpBFDFSrEE9eZm6yNpC+2EbiPhk06wp1QA1tQldj2It0w2pTQJQozMeP87WoMpes1MQGdmcqJmA35bwfiJmDhs8I/h02ZC1a1TQhIkQdTgbxflBNgff0lp8IeH0y1IIQyvU1GpoKupm+y20wAADIthtoVKVMKhAmDpCpFh0gWHQfbEpZI9iDIOfy+XSmtJ6dLSg5NhA7Dr6YUuP5hSp/h8uFUSHq6AAoPSehIO5M9sEFzv8AE5orWpE0lZlCwwK36sDOwv0+mCHivhVMZF/4fTTprzNpv63m5JIWDOMbU8je+31Ee4icQzetfUKEMnYyTIv6AFgCIPqMAkyDuwUvqF5YDe+wm4wX8IcFp5io3n1/JEcpYWYmdXMSAI+8+mD2V4KrAinXy5AOnUayQTuALzcX2w8MKxR0oTethOq8FWdmP7fbEjJcdr5SBSchR+Rrqfkf1EYb28LkFQatDmIC/wA5LkmIF5Jm0DrhV4vxXJ0qzUHc1GDFT5d11dtRgb2sDiGTHKe042vgMtSNM14pzWeIpI7KzOOVDpkd5sTG9z0wYbwAU/iKleoKjGCm5d5J1FhMgmQNz1PbAGjx6nqWnlKdSkajAEjmrMDylQbAyZgWEwO5NnUvDqUtFSsxRIUAORqQ7iYYgEdpO2J+xyQqOFaY99vrY7brcpqpQWdKgxNh1v6/3nE/KL5SEQJYyT19vlhu4j4dyhbM1qZqBk5hJXRJYKQF0zEnfVhP4rUVYAJJYwALyca9KnHfck3vQU4L4sehyEmpS/KPzUzFtJ6rO4Pe2GTg3jimVVatmvLSNPuew/TFYvk6k3UgT3xPVVVRqvPTGDP+HYMvK3fgZSfYsOp46yq6nZmmLcpAPsT++Bj+I8xmmWnliaUidSQW0gXaTtAvaD0nCXns0lQXE+h7/wDWILeJatB1NBzTYCCV7f7fbuMHp/wvFjeqKt9r7Fdwrx3MZpKxo16j1IMrrJ+sH2nA7+EMQpHz/vh7BPF6NGrTKLUTUtUNPKeUyojYxMe2EziVBqNV6RIJWxI27++NfTZIyWh0pLlLsTkmDmoPfUCANz/b++C2RMKNgPU/v3xzoVbjHarTV432iBtv0xXItWwlk9R+XV8Voke+3ywycORqlJg3OTS0nQpJDASp2BJhFEjcj1wp5ZBTqK5AZRMgkiZtEja3XviwPC/iWixWklJkdpmANJjfmkn6487qc2TplcI6l8hoxTfIu5LI1cvVRq1NlkHSCBqkD1+HvJA2xDr5xhVaDqkEEkAyD7/rh748quun8zFfzEWm4aPywDO2BvC3y+XqGr5YdphVJkDuQO/vPpGD0v4gs0U5Kt36glCnQIdcq0NVr1C5C6tATTMAWJIOMw6VvHmliBkwfXWg+xFsZj1Lh5GpBjK8Tpsf/GUtF0JM2B0wZsfbEipUMGxIWZNhfeLnpe07dcKnEvElNQalMM9UTZNamEABJ2sDYbg9JvhqyziqFJ630xefaRsJvA9d8HXZ6TSRxepK85KwTGsgCw9DsIPUHbG9ESvI8rAElpAkTYTYkEbnGycPdWDADSQZBFwTvA1d/bp1GOq5YagRrJA2J32I6wOu/YYGlnNoyipEgEAmTG8z+4/bHIuQGLWJI2VjYwo0iJv6bewtrWpqrCSkgNA1DUw3I2HYbWt9MyVZGN1g6Q0wdLG+02JABwN7o6u5pl8rSAKyp1TAWBbbSQTJIPUjp0jEDinAMpyvWpjVMKxJYiNgLxG59/nifneG06iNC35uaLmQSLg9D9MCq+WqlMv/ABBZ4LaiunSAYAmSrNNogGOsATic3JKoc/QV2+DTKCnlKINNhUGsSDNg2q3oQB/k4O5KpSqnzgRtDA7gb/8ARwncW4lk1qoamYIao1wVIEARYXPSASfrFx/GOPfziMrAp7CQOYixbYQDvftjO3mi7ST+l+vchPHXIy8ZzP8AOU0RCg6tX9XoP174W/EHi7Wr0wiQYuJsR1CzEz8vTrgIfEVeSNYHso/thS4zxJi7LqNrm/cT9/7YnhxdQ8jlNrfwQ54JnEM0IgsT6HAxQRvb/OuJ2T4VoUNVX+YRMX5Qbj5kEe2OeYo9sehGCihW6YOqLji6/wCfviZUTEWqtsWR1lvcE8AqMpTr5RhWqVTqep8PeVUNcBWBtuSZPQCd4g4oxSHKsXWKlLZlMWYA7jUAbbYW/wAJvFVSklWiVmksMCALMxCwe8gT6afXFlce8J0sypZAq1Y5Xv7iQDBHyxme8mkv8nSje6Kmz/Eh5TrENygRtpAaZ9ZgzhdpV5KnrNvpf9cPfiD8MKy0mZKnm1BHIiG46wSZJHthJr+HKuXzOioCukDf1EjDYtMY6US00twim2AHiHN+XUFPSR3J2IIBUr3U98OnAeGCpVANwvM3sOnzMD54U/GWffMZyoTBVCadOAANKsYEgXuTcycGLV7hx+QRSfVab++N8tlVFQGosqDLRuR2B6TtPTA7M0yHsdvtiRU4k2nYTtbFXF9i3I+eGPFFNcxVJVaFOqAAqwFTSAF2AmwNzczJJx34l4RevmzUpw+Xd0l0dSVB0gyAZF5gx2xWVGpJlsS6eeqI8q5EAbG30++Mj6RxyvJB02qf7Bastbj/AOHyrSBys6hJKs06hHS3xdu+FLJZWozadBLdgDIje2+JfA/xOzFOFqqKqC1zDfWD98O3B/HuVrX0Gm15JUEmbXZbnaxjHlwn1XSxcc0dfhrf9H3BKEZcbEDhPgR6i/zeQHcRzD1PQf5tgRlazZOo1KQYedSmQ8fDEbqd4+XfD7/q1KuJV1qDsL/Uf3GOuT4Nk9FOp5SuwJXUZkEX6GDE/fFcPWLqtUJRarz4EePTwxerZSpTyzVipVnbSR0AOzdfY+sY78DphRyKKleNRLfBSHTUTafS1952D7Tp0a9FqUAqRBX+3/GK9z3CWoO1CCqgkhiDD3sR3ABA9CTimTDHD/yx47hqtzzMV8tTYq2ZEiJ5SdxO8jvO2MxLRQRMD/8AXGYw/wAZB/cQUg/kszSZ+Q0yAdEKpkGdOnVIvI22IFsds9U0NDNr0j4QokdIBJnqLwflIwMrcSy9Nnpqur4XOihPOR8RtAkRv9TOAmU8aURS1O5LIwLoyC4DQpSNyBHKWJA1dse221wj05SaHbJAklSzsIBBYKB+ab7MRH03xv5rVByOAuqRCghlgXkiDN7j0jEPgnEhXQaUZRuB5TIPqwiSZmJ+V8FMxmBDRdgJ0ahM/teL4qt0K2QqVF9epmgBdtADTeGDSDG40kHYYmGjIWQG3M2m2xjf98dDnAVWFYG4KkHUtugAIJmNj7Hpjjk8wCCbkm8QwIB2swBHqO+Gqtjm29wRx/iX8JTFXSSuqCsgLJuCZF72MXtitvEHibM1ANdRiDcASq72sDYep64uWorEGRM7rsNJ9dzb2v2xXvF/BFKghqmrUCDdQNTHmhQpsATtJWP3CSQN2Vwueh11TDGDPr8tp/X1xObjABbS4ICtcCdhBgGDf98ZxalTKsFVwdwGuSO9hBMn4vsMK5yTJJIYjpYn3v8AXDOGpEpLcL5XNBpBBZR8V4n0n1j741zApmqClIKJHLO9+p3vtjnlqZFMQN5O2NldkYMDzKQQfUGR9xgaWmRcuyLQ8VcFTM0jm0R6JCgNTZRzX3BF7A7kbDpiv6mVjFp+J/GNBmytNagqMWV4p8xm2kGDAsSTJEYl0/CmUzA1NS03uVYoe+wt9sIsnvuLROUd9ila1H0x5k/DVauxWkssFZ4kAwoubkY+gcn4MyNNIFBGnq41N9Wkj5RiRmMrlctRdvKpogU6oprcG0bXnaDvjQ1sFQZTHgfJ57LecUFJaS6alXzAratIJCqVkhtJOxESJg4tzwt4hp5zLCrRiJKkT8JG4/Q+xGKt45x0uhVVFKiCSKaAAd5Mb9fbC7+G/jbM5N6nlKjUXILhwYkTBWCIMGDvaOwxn0OXvN0NFo+gl4hS1aA4LWkAib7SN8LnjXJUHIatXSlsIYJJvFjZz8XqBM2xXmY8VP8AxgzaJTV1NhErEER3Myeowv8Ai3xBWzVbzakE9FFlAnYDt9ziMIy3V/DbgDaaos/jNdOH5TUoDF/gaeYnpNrAAzA39MVFnsg3llxJpyASOhMkA++k/TBHPeKczmqVKlVcFKQARYA2GkE2uYtJwayHht3o1KdVlphkZwrRMqjFWP8Atv3ibjvhov2dJu+BH4RXObSBIxwU4Ltw56aI9RY8xQ6A/wC0kw3zi3piGdP16Y22cmQKzRbpgvlcsNAbckfT098R6iL2AwTyNP8Ak7dT88JOW2wXIjAAWA74kZeqVYMtiMRNJk22x2pr6YkwWMnD/Fa0TrqUlKi0CwvveNSm1iDb54b+GfixkyVR8uyUmYkvOuCesgAnYbSbdcVstIOpUixsf874E5eVGkkWkffEo4ISbk+Rk0i+Mr4qy7LVZWqUSuryiZ01ImPyypJ/I0GCO+B/+vvmKaq7KzpBBJIOrZgbQQR2jYWxVHBeMVMoxNNpUnmQ/Cff++HfhvFsvnBKfy2F2BIB+Xf3x53WwnFUl7vlfujntwHDxKoPyj64zHAcPp+p9S2PceJWLx9P8ht+R4oZWkpMLtBaSDrgQJFpsWHy3x7lMnRJAinEwGIgncwNJIAF9u8e/maol210WUMI1tUBMgSNhBNpgkxb1xGoZuh5jUqlQmq4uSrBTB2WbRERckzPXH1+zPTCP8Y2olpCKSJMb72vcgAgnb74l1qkAAsDMQNQkz0vv0Pe3XA3MgFWC1DqC6QF6Ha6mV1C0i1r2nERAFNPVUEhjYCQCAZkgEFj1jeTEYbjkGlMOeWCVK3KSAbjrcEkTBj94x1y9IG9hM7GxHSQbDEbK17XOqymBsvX4jEzINx9cbZWnzA61LFedbEibjfpY3P1NsFbvYm0dK1QEkBRYXJgHoQZ7SfrjnnMylJTqalzTpDQuo7xtBE47U6agA3hZ6yB09tuhthJ41wfN1Xd9bOqglBA2LGABvtGwPtg8umCtgVW8SUXcl8vT0FWVmHxQP8AaVCx29riYukcQrMC5pGxY6QTJA3jVAJjaT3wxvwipIsWfVo0k6Re172PqbYBcX4ZWDBGHlG4Aa4kar6oH9XsScUiknsCVsfeDeDTV4UDyvWenrBYbFr8pnl5IE9YE4retQxaH4QqgyxJf+arlXSTa/KY6yNjHcdMKPi6mwzVYOqKwa4QQvcGO5BBOFS3MWTbcieC8kpzamoQqqrtJO0KTi5stUoqFUvT1RYjf69MfPOfz2hZG82GG2t47PEMzQSkqZZSoVnqEfFdiATygE8qkibjbbCZFOrjV+o0UXTXXRTZlILBSVJ2mLbdPbFP8e8XuaY/iqpKsxKhUHQX2jlEj9pxZXB8tXWmQ7KIG06t/WNvnik/xKjzlpgadMnTN4gAH0BgwLWAi2OjK0lVAe4J8T8XU0yqOrF+qsLD69dvrjt4cpD+HQje8x3kj+2E2oo1H3wV8LsTmKaljp5iBJjVFv740Th7uxzhURuaj2xzynAamYcJTQu5vA7Dc3sBtc4KClMdPXEjgnDvOzVKmSwDEg6d4gkx8hjHdIgnuBM14XrUKmipTZTEwRaO4IkEe2C/A6S+ZoqXVge3ab2+HeR1xbecziKgWpISwDSd+knufvhc4h4Uos+vzPKTTLWmZ6gzaZiIOMmVuUqRRxfYqLjXDKlLSr30iAZkW7H07YAnLXxZP4j+IqLVaeTWiyBBqSqYC1QyiSBpmSRvO4PfCTmk0i/1x6ML0pnNU6BvkEwN5xPyWcCRTfabHoJPX0x5lr1F+f6HEfiFAhjhq2B6BirkbyB748bJ6dhbAGhn3T4T79RgnwbjoRorBnQn8pAZe5Egg99NpjcYlKD7Apk6it9rd8DcxwCp5jFWplCZhm5x7AAnvgr/AKnQLHSWA6FlifkCY9pxDpcRcVRUpsVZTKkGCI2vgRuPAY87g+plCp0ki3v+4nHfJZbSdXUXBH7Y6+IONvmKhasEZ+rqiq5taSoANouRONOGsGpMqk6pm5v0P98NJNooFafi1wANKmOpUz9iB9seYirkwRJaCemMxi9ji/lFsuKlWqPJJCwLMInVb8rNaVDDR27YEV8znWqHRURFkimrAqeogkrA1HvN9ow35Kh5StrpyQN+kg2MkDpER6z3xwXOOxanyhhJAJFpMAybyRqsCBcXF8akz1+5p4epVKWWYVmpsw/2kknrEncXPMDghQz9NTAdVIID8xAUwOW8AmLg772xAyVFqVOq3lKFYhjdpYRuzEkzpjaYgi+NxSpipr8vUWJ5otY/QwD1vvhXJ7NCtWaZ+tzNUk6bLpUmTzEBokDcMJ3Im1xiXT1CFlahUXYEgA/lg3USNwYmDAviZU+FiQquLFlud/yz27WJxF4dSZgNRp1Kn5iUKArO4EEFgD8vnimnsLq2JSPoUjmJgEqZZhzHqCdu/bGfxDRdZBBt1M7TtBj0OxwP4xxd6QDMAFESFM2tJ1Rb/b0vOOdDMK5Cl6bBxKpDAjVtpJnSfiBW24Fsc/COUdrYYoLAEqSQSVgyesjpBiPl8xhc8Q/w9RatFjoZSupvKD6T8QI9dMg7GTg/S1tKy21pt8pu3UA7/wB5GXdRy2BO6ja++rrPvE46uBbooLjOTp0ajGhXBCkMraRqkQwMA8rasQuLeKa1Wqz1AjM8fCIvHbfF98S4LRqwatOm4grLLLCR+U77X+WK4Xw1STNPTYaoU6TpKhvWfa1u2KR3dMjOCe5WGYqM7c30i2OFVSTp2ETi18zwbKBmmjcb2aPrN9xt3GI3+j5In/wgEEXII3IA3b5/InFVEmkkKHCPxMzuWy38NTqKUFlLJLqOyt27SDHSLYXM5xF6hZmbmYySSSxJvJJ/XFj5nheS5v5K2JmAd77HVEe1rjHA8JybRNC+w+LYW79sNp7horFRaL48QEHczizV4PkjP8gR3v8AoG748q8Hyc/+AGP/AHdyP93p77YemcEvwl4EM1lmWo5VlZiCBMqYiSbTrD/IjFhZDhOX4eprNzNeXO8dlEwOn98KPhrxJSyNNkpUbTaJEMd9zcWJ/wC8b0PEZrU3pVGdkeLNPUzuTKjbr2xmnibtonoV2MXG89lqtBCKsrUiALuvqU3ttB64AZ6o7KsVDUpoAt00RE6ZEkExN5m2JfD8nl2MLTM32B2E339Db++HzJcKpGgKegaGgkERPveZt3xlj00pvfZBooT8R8zNCijyx1sykn4QogjvzFgf/iMISZgsILH0BJP64tX8b+C+U1IwAjFvLAOwCoCI6XiMVC1IgzjZhhojp4AEa2cOnaD3wW4fTNSgpY6jcE9d9j8owFqcygjEcZhkMKxWd4JGHq0K1YfHDVIYAnWLkRaPQ9/TEFqMWxtw/MlWUg3Bmfl1+uD/AAXMU61UUnRFNaUVzPIxEIbzA1RcXGINUhaAlGnfBfJZVmsqFjBMAGfthso/h2aVNmzBIfZaaCZOw5jYCbmBthjyOcy3D6fmVglOoy6tIBlytiEiwvptYc098R13JJHU2Ulm62pidp6Y78FA84SYsce8WrCpVqOq6A7swWZ0gkmJ6xMYgisRbvjRVhHE0MZhfy6VdI/mMPST/fHuF0C6WfRXC6h86JMQbTawWPpjbiV6Oo/EFYg9QZIsfbGYzE+335PYf5vkZwWuzeRqYmdcySZsd8SwdVB2N2GsSbmNZtPyGMxmHfD/AFEl+b78sEoJzlVDddNJtP5ZIaTG0nvjXw85NV5J/wDKf1TGYzHR5+/KDLj9DfMMYpmb66n/APNj+t8da6AUHYABlU6WG6zUvB3Hyx7jMA59gkBz/M//AFXEnN2SRY6Tf5YzGYaP5WQfKBWWbUF1XsTe9wbH3wF485GboAEx5VX/AO4xmMx0Pz/MpM0r/m9D/fHGsLt8sZjMa5GUh1VksDcTH3xH/Ofnj3GY5HHECLC2OWrbGYzBOPWNsTuGHlb3/bGYzCz4AN3htjrH+flOGimf1xmMwuPgLKT/AB7qH+KoiTApSBNgS7SY9YH0GKnzIxmMwz5JS5OGS+A/+79sca2+MxmC+Q9yZl9xidMXFiJxmMxEQvvjlU6crc3Ryb7kZeownvcA+4xTniLPVKi0DUqO5FO2piY5j3OMxmI40tTHf5QHUxwQXxmMxYVDBkh/LT2GMxmMxdcE2f/Z" width="200" /></a>Rhubarb
is a pretty hardy plant that is easy to grow, and often grows in
masses. You would not know it here in California, where Rhubarb is
priced as if a truffle pig had to scout it out. Last year, I decided to
plant my own in my front yard, where I am slowly removing the <strike>weeds</strike> lawn to make way for food. I do not water things I cannot eat. Even though rhubarb thrives in cooler climates, I decided that "I"
am going to be a pioneer woman and grow rhubarb anyways....even if my
summer average is a smoldering 100+ degrees. My plant actually grew, but
my neighbor, whose over-sprinkling seemed like a blessing at first (I
generally forget to water), sprinkled too much and the plant literally
drowned. So in January I planted two new plants and a wall to safe
guard them from the killer sprinkler, and by the end of January I saw
the little heads of my old plants come back! EUREKA!!!<br />
<br />
<div style="text-align: right;">
</div>
Rhubarb
should not be harvested until the second year, so I am now harvesting
my old plants :). I <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RKiBL8-TXvNq3Z8Ic4UR6dUJYYQ5L5edku7YAkQWrTbx5vB70oeTYKn3sOojtrUeROUDfvjQY4WZyF2AK8nTk1zTKkmFfoWWTWZr51i1xYnKaepMa8Ts9BQexBDIN3NvvqAe_DRQwxqm/s1600/IMG_4465.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RKiBL8-TXvNq3Z8Ic4UR6dUJYYQ5L5edku7YAkQWrTbx5vB70oeTYKn3sOojtrUeROUDfvjQY4WZyF2AK8nTk1zTKkmFfoWWTWZr51i1xYnKaepMa8Ts9BQexBDIN3NvvqAe_DRQwxqm/s1600/IMG_4465.JPG" height="133" width="200" /></a></div>
have green rhubarb, just so you don't get think I am
confused when you see the pictures! Today I got a big batch that looked
like it wanted to get out of the heat. You can store fresh rhubarb in a
bucket with some water, just place it with the "root" side down in the
water. I would not keep it this way for longer than a day. If you need
longer, cut and put in the fridge in airtight containers (a few days), or freeze. <br />
<br />
Since
we are road tripping tomorrow, I made muffins. While looking for
recipes, I found the coolest site, all about rhubarb and fittingly named
Rhubarbinfo.com! I used their <a href="http://www.rhubarbinfo.com/muffin" target="_blank">Rhubarb-Buttermilk recipe</a>, but adapted it to fit my food:<br />
<br />
WARNING: If you do not eat sugar, or butter, my recipes will offend you. I eat both. They make me happy. <br />
<h4>
Ingredients:</h4>
<pre>1 cup brown sugar
1/4 cup <strike>salad oil</strike> coconut oil (I don't even know what that is.)</pre>
<pre>1 egg
2 tsp vanilla extract (I used home made Bourbon Vanilla! Yum! Just soak </pre>
<pre>pods in bourbon or rum!)
1 cup <strike>buttermilk</strike> kefir (I make kefir, always use it in lieu of buttermilk)
1 1/2 cups finely diced rhubarb
1/2 cups <strike>pecan pieces</strike> almond slivers. I did not put them in the mix, </pre>
<pre>sprinkled them on top for crunch.
2 1/2 cups <strike>all-purpose flour</strike> white spelt flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
<u>Topping</u>: I completely omitted this. First, I only use butter. Second, I rather put the butter on my </pre>
<pre>mmuffin :)<strike>
1/3 cup sugar
1 1/2 tsp cinnamon
1 tbsp melted margarine</strike></pre>
<h4>
Procedure:</h4>
<ul>
<li>Preheat oven to 400 degrees. Grease <strike>24</strike> 18 medium-sized muffin cups.</li>
<li>Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat
until well mixed. Stir into mixture buttermilk, rhubarb, and pecans.</li>
<li>In another bowl, sift together flour, baking powder, baking
soda, and salt. Add this mixture all at once to rhubarb mixture and stir
until all ingredients are moistened. Do not over mix.</li>
<li>Fill prepared muffin pan 3/4 full with batter.</li>
<li>Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup.</li>
<li>Bake in preheated oven on center shelf 15 to 20 minutes.</li>
</ul>
YUM!!!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOTjjlx8-UjF3TuyLYwHhl361S-w-JntsYDn52Jw_en408Vu3-Vj_oH4I97_uWyjtAD699xE2HkYn5JMEGKbUw42tcTOOkMeGpXA9cHzr1fjlVAc_SvSw9qJ1h7nWVkbeJue0srIHDNiV/s1600/IMG_4470.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOTjjlx8-UjF3TuyLYwHhl361S-w-JntsYDn52Jw_en408Vu3-Vj_oH4I97_uWyjtAD699xE2HkYn5JMEGKbUw42tcTOOkMeGpXA9cHzr1fjlVAc_SvSw9qJ1h7nWVkbeJue0srIHDNiV/s1600/IMG_4470.JPG" height="133" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLGeGmxUQwODPTpSWJNb5jd9Oz99pVvOx0o6w0UNfWIVHz0F0oknA8s7oxVpv8JYuZbHKADVqNVRz4ZwJj9U89rbyhY3xOUwlItI4VJhf9fuUll9ZpL0iqogL_cMgoZa8vKdT3GhheI58V/s1600/IMG_4477.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLGeGmxUQwODPTpSWJNb5jd9Oz99pVvOx0o6w0UNfWIVHz0F0oknA8s7oxVpv8JYuZbHKADVqNVRz4ZwJj9U89rbyhY3xOUwlItI4VJhf9fuUll9ZpL0iqogL_cMgoZa8vKdT3GhheI58V/s1600/IMG_4477.JPG" height="133" width="200" /></a>I also chopped up some rhubarb for compott. Easiest thing in the world, and tastes great on joghurt, pancakes, oatmeal, etc.<br />
<br />
Chop rhubarb in 1/2 inch pieces. Put in pot, cover the bottom with a bit of water. Add some brown <br />
sugar
(to taste!), a cinnamon stick, and some cloves. Simmer until the
rhubard is soft. Do not overcook, or you will have jam! You can add
strawberries to this, they work nice together!<br />
Put it in a mason jar, and store in the fridge for easy access!<br />
<br />
Rhubarb
freezes well too! Just chop in small pieces, and freeze. I like to
write how many cups are in the bag on the bag. This way I can use it to
make rhubarb jam (delicious, and a family favorite) in <br />
the winter. Or I
will just heat it up for compott or pie filling. <br />
<br />
So here is my muffin, my wine, my computer :). The perfect late night study snack. Happy Solstice to you!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXvkfCmh9X7623VuP2SbNF4C2hm_o-JF_vtKhjGlWWzqnUeca5nz6GJxHzklu7NsxWSf2YCHhNqCYCcYV3OVGdIrto422Bx-tkjpdn2ZLZGEXaNRTrjdR0gc36WE7JwpoHHwyxRBO_Bp4/s1600/IMG_4475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXvkfCmh9X7623VuP2SbNF4C2hm_o-JF_vtKhjGlWWzqnUeca5nz6GJxHzklu7NsxWSf2YCHhNqCYCcYV3OVGdIrto422Bx-tkjpdn2ZLZGEXaNRTrjdR0gc36WE7JwpoHHwyxRBO_Bp4/s1600/IMG_4475.JPG" height="213" width="320" /></a></div>
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<br />
<br />
<br />
Much love, Heike <br />
<br />
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<br />
<br />
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<br />Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-33648821524641830752014-03-17T20:21:00.001-07:002014-03-17T21:57:48.360-07:00No Lie, it's Natural!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFss4VLc0rJ3QWJH0kn53-zXqvkqAtgTsHfGyn_azT9-jcldL7JHjGQ_iqSP1Zi-QjIvOJJdon6q3M_6aTf1kAUZB6tY6rs0EFTQ_jDk6FuM9B-siyDWrKpPr8qeXdV7bnT-CjQCuj0Cjm/s1600/heikekeepout.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFss4VLc0rJ3QWJH0kn53-zXqvkqAtgTsHfGyn_azT9-jcldL7JHjGQ_iqSP1Zi-QjIvOJJdon6q3M_6aTf1kAUZB6tY6rs0EFTQ_jDk6FuM9B-siyDWrKpPr8qeXdV7bnT-CjQCuj0Cjm/s1600/heikekeepout.png" height="300" width="400" /></a></div>
People are often asking me about my hair.<br />
"Is that natural?"<br />
Maybe. Depends on what you mean with natural?<br />
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My natural hair color is dark brown/auburn. I started dying my hair when I was about 14ish :). Black, red, streaks, blondish, back to brown, pink, etc. I did it for fun, and change.<br />
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When I had my daughter, I began getting gray hair. By time I had my son 4 years later, the sides and top of hair were pretty much gray. Of course, I kept dying, 'cause gray is not my color :).<br />
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Unfortunately, or fortunately for my hair experiment addiction, my hair grows very fast. I had to dye every 3 weeks at least to cover my roots.<br />
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One day I was reading a research paper on chemicals in our every day cosmetics. I was already using organic cosmetic, making my own lotion, eating well, but I was still dying my hair every 3 weeks with chemicals that were leaching straight to my brain!<br />
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A change must be made! I had tried henna as a teen, and it was frickin' mess. But, I found henna was the only "real" natural hair color to my disposal, so off I went and ordered some.<br />
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The first three brands I used just did not do it. The color was weak, and it did not cover y grays. Then I found <a href="http://www.mehandi.com/shop/hairhenna.html" target="_blank">Mehandi.com</a> (just a note, I am NOT a affiliate, nor do I get free henna for mentioning them :)...) who sells "body art henna". One of their colors was precisely for covering gray. Hey, I had nothing to loose, and they had an excellent tutorial.<br />
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This was about 3 years ago. I have been dying my hair with henna since then, and I still only use the henna from Mehandi. So far, it is the only one that covers my gray, plus we like using the extra for tattoos :).<br />
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Don't let anyone tell you henna is easy. It is a messy biz, but once you get into your groove, it <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwIc_JsUFrIqeGt_qZ85gUO6rHSDv7TiQSwZ793zo2RqwAL4Z4xacLzDYMANzdlRIsLdhDc2cRJ18ugpqLQ2E8s7PsEef_rBqG-zvetzTG9iuqY789nzHaeynXyR31XWzeq5zkYbOdMBh/s1600/IMG_0738.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwIc_JsUFrIqeGt_qZ85gUO6rHSDv7TiQSwZ793zo2RqwAL4Z4xacLzDYMANzdlRIsLdhDc2cRJ18ugpqLQ2E8s7PsEef_rBqG-zvetzTG9iuqY789nzHaeynXyR31XWzeq5zkYbOdMBh/s1600/IMG_0738.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwIc_JsUFrIqeGt_qZ85gUO6rHSDv7TiQSwZ793zo2RqwAL4Z4xacLzDYMANzdlRIsLdhDc2cRJ18ugpqLQ2E8s7PsEef_rBqG-zvetzTG9iuqY789nzHaeynXyR31XWzeq5zkYbOdMBh/s1600/IMG_0738.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwIc_JsUFrIqeGt_qZ85gUO6rHSDv7TiQSwZ793zo2RqwAL4Z4xacLzDYMANzdlRIsLdhDc2cRJ18ugpqLQ2E8s7PsEef_rBqG-zvetzTG9iuqY789nzHaeynXyR31XWzeq5zkYbOdMBh/s1600/IMG_0738.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwIc_JsUFrIqeGt_qZ85gUO6rHSDv7TiQSwZ793zo2RqwAL4Z4xacLzDYMANzdlRIsLdhDc2cRJ18ugpqLQ2E8s7PsEef_rBqG-zvetzTG9iuqY789nzHaeynXyR31XWzeq5zkYbOdMBh/s1600/IMG_0738.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvZsWA9GICEcGkpRbSZ0YPmnnjySa9LF4Z-VMaqxa0x4rNFLc8y_ZyW3-OKslADmv-Gh8agIrEuKWByuWlbfb6yetfaaalScL_SqoDAW4J5QVjcug62gObDXxZ4l0scRRwg6iVwJ8x8ix/s1600/IMG_0738.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvZsWA9GICEcGkpRbSZ0YPmnnjySa9LF4Z-VMaqxa0x4rNFLc8y_ZyW3-OKslADmv-Gh8agIrEuKWByuWlbfb6yetfaaalScL_SqoDAW4J5QVjcug62gObDXxZ4l0scRRwg6iVwJ8x8ix/s1600/IMG_0738.JPG" height="200" width="181" /></a>becomes second nature. In comparison to using hair color, which often only takes 30 minutes, you do have to plan ahead. The henna needs to be mixed and "ripen". It is messy, and it takes a few hours (at least two) on your head, not the best time to go errand shopping :). The great thing is that henna hardly fades, so when your hair grows out, you can just d the roots. Amazingly enough, the roots always adjust to the rest of my hair, it is like magic. Also, the color LIVES, each hair is a different shade.<br />
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I am posting some pics to show you. If you want to try henna, check out the <a href="http://www.hennaforhair.com/freebooks/" target="_blank">tutorial</a> at Mehandi. com. She really explains it much better than I could.<br />
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You will need some good rubber gloves, Saran Wrap, and a good sense of humor :). Don't wear your favorite clothes, or use your favorite towels.<br />
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This is my hair early this morning. Everyone was sleeping, so I had to do a selfie with my phone. You can see my gray, this is about 3 weeks growth. Also, you don't want to wash your hair for a few days before doing henna. I don't use shampoo (I do the "no poo" method, will post more soon), but still, I find this way the henna takes better, and my scalp does not take on so much of the color. Just brush well before you go :). </div>
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This is my hair after about 2 hours of henna. I usually leave it on longer, but this morning something came up so I had to rinse earlier. The longer I leave it on, the deeper the shade gets It is always REALLY bright in the sun when it is fresh, my hair will darken a bit more over the next two days. But you can see, the roots are covered, and the magic happened. You cannot tell where the old or new henna meet. My scalp will be less red after the first "wash". For those of your that dye your hair red, you know it is a hard color to keep from fading. Henna does not fade.<br />
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If you read this and try henna, post a pic!</div>
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Have fun!</div>
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Much love,</div>
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Heike</div>
Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com4tag:blogger.com,1999:blog-4291971185801997167.post-46929556203888929212014-02-15T23:19:00.000-08:002014-02-15T23:19:00.973-08:00Beets! Beets! Beets! Beetlejuice?<div class="separator" style="clear: both; text-align: center;">
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The Farmer's Market overrunneth with one of my favorite roots: RED BEETS!!<br />
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I love them so. When I was pregnant, instead of chocolate, I had cravings for red beets out of a can. They had to be canned beets, for reasons unknown. One day I swoll up like a puffer fish, and my canned beets and shrimp days were over.<br />
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Thankfully, I live in the Land of Abundance, and can get wonderful fresh beets at the farmer's market. I am actually going to grow my own this year to satisfy my need for unaltered, dirty, roots.<br />
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Here are my 3 favorite, quick recipes:<br />
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<b>1. Beet & Carrot Salad.</b><br />
Grate an equal amount of red beets and carrots. Mix. Make a viniagrette of olive oil and apple cider vinegar, salt & pepper, and dill. Or parsley. OR BOTH!! Toss, and eat. Warning, this is addictive, really. Good thing is, it is healthy and you can gorge yourself on it happily. Tastes even better the next day, so make lots more than you think you need.<br />
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<b>2. Beet Kvaas.</b><br />
If you have Russian neighbors, you will have seen the very, very old people who take walks like they are on a Volksmarch. Often, they are carrying bags. They are powerhouses of vigor. I am sure it is because they drink Beet Kvaas daily. This fermented drink is full of health magic. Google it to see. Here is how I make it.<br />
Cut up 3-4 beets in big chunks. Put them in a 1/2 gallon Mason jar. Add 1 tblsp of GOOD salt (don't buy cheap salt for anything fermented. Just don't buy cheap salt. I like to use <a href="http://www.amazon.com/gp/product/B000BD0SDU/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000BD0SDU&linkCode=as2&tag=fantastifests" target="_blank">Redmond Real Salt</a>. If you have whey, add about a 1/2 cup. Fill up with filtered water, or boiled water, or water from your magic spring. No tap water. Close tight, and watch for 2 days. After 2 days, taste it. Is should be bubbly, slightly salty, and red. If it is ready, put it in fridge and drink a glass a day. Once it is empty, use your beets one more time, same process. This kvaas will be slightly "thinner", but still good.<br />
<span class="short_text" id="result_box" lang="ru"><span class="hps">здоровье!</span></span><br />
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<span class="short_text" id="result_box" lang="ru"><span class="hps"><b>3. Soup </b></span></span><br />
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<span class="short_text" id="result_box" lang="ru"><span class="hps">This is not <a href="http://www.simplyrecipes.com/recipes/borscht/" target="_blank">Borscht,</a> a traditional soup made from beets. This is a quick soup.</span></span><br />
<span class="short_text" id="result_box" lang="ru"><span class="hps">Cut 3-4 beets in smallish slices. Cut fresh ginger into small bits (I love ginger, us lots!!). Toss both in a hot pan with olive oil, until beets are slightly tender. Fill up with the bone broth from your refridgerator, or two cans of chicken broth. Let simmer for 20 minutes, add salt & pepper to taste. Add left over noodles, rice, quinoa, etc. Enjoy the beautiful color! Put it in a bowl and top with fresh cilantro or parsley. </span></span><br />
<span class="short_text" id="result_box" lang="ru"><span class="hps">YUM!</span></span><br />
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<span class="short_text" id="result_box" lang="ru"><span class="hps">Have a favorite beet recipe? Share with me!</span></span><br />
<span class="short_text" id="result_box" lang="ru"><span class="hps">That rhymes :).</span></span>Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-82338281078726331672013-11-25T12:17:00.001-08:002013-11-25T12:17:12.518-08:00How does a Witch celebrate the Season?I LOVE this time of year!<br />
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Autumn is my favorite, I get to pull out my boots & sweaters, and the FOOD! It makes me happy!<br />
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It is a few days before Thanksgiving, and you have surely noticed the GIFT messages everywhere. Gifting season is here!<br />
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I have made a <a href="http://goddessinthegroove.blogspot.com/2013/11/goddess-holiday-gift-guide.html" target="_blank">Goddess Holiday Gift Guide</a> this year, incorporating wonderful gifts, made with love, for your favorite Kitchen Witches, treasure hunters, vintage fans, or green witches :).<br />
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Enjoy!<br />
Much love,<br />
Heike Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-58397705808860884482013-11-04T08:35:00.001-08:002013-11-04T08:35:27.781-08:00Quick, & very fattening. The best Cheesecake ever!Many, many moons ago I visited New Orleans. During that stay I bought a fundraiser cookbook off of a nice lady I met :).<br />
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I LOVE this cookbook! It is about a million years old, a bit stained, a bit tattered, but it is still one of my favorite. Everything in there is SIMPLE :).<br />
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Everyone one in my house has a birthday cake favorite. Yesterday was my husband's birthday, and he wanted cheesecake.<br />
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Here is the recipe, hold on to your buttons!<br />
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3 large packages of soft cream cheese<br />
4 eggs<br />
3/4 cup sugar<br />
1 tsp vanilla<br />
1 pint sour cream<br />
1 box zwieback or ginger snap crumbs<br />
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Cream cheese and add 3/4 cups of sugar and eggs one at a time. Add vanilla. Pour into greased spring pan lined with zwieback on bottom. Bake at 350 for 30 minutes. Whip 1 pint sour cream 1/4 to 1/2 cup sugar and pour over cake. Return to same oven for another 10 minutes. Put in refrigerator for a least 3 hours and chill before serving.<br />
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Divine!!!<br />
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The original recipe says 2 hours chilling, but you will see in my pictures that 2 hours just does not set the cheesecake enough. Over night is what I usually do, but I was not on schedule yesterday and we could not wait any longer to dig in :).<br />
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Serve with strawberry sauce, or like us, plum sauce (that is actually supposed to be jam, but it did not set. Tastes fabulous!!) <br />
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Enjoy!!Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-8782585345367979632013-10-11T19:50:00.000-07:002013-10-11T19:50:19.664-07:00Super Salad, Healing Wonder<div class="separator" style="clear: both; text-align: center;">
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The nights are getting longer, the days are getting a bit chillier.....I LOVE this time of year!!<br />
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Lots of opportunity for making "healing" foods :). Foods that nourish the body & the soul.<br />
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This is one of my favorite salads. It is raw, healthy, easy & quick to make, and tastes better the next day. So make a big bowl!<br />
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You will need:<br />
red beets <br />
carrots <br />
parsley <br />
fresh ginger<br />
olive oil & apple cider vinegar<br />
salt & pepper<br />
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You can determine your own ratio, but for this large salad I used 4 medium beets, and 6 large carrots. We like ginger, so I used about a 2 inch piece of fresh ginger cut small.<br />
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If you have a KitchenAid, grate the ginger and carrots. Transfer into a large bowl. Add ginger and chopped parsley. I usually just pour olive oil & vinegar over everything, add salt & pepper, and MIX!<br />
You can make the sauce separately, if you wish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizndLHNzHldcL36II2Wow6crDIILXvpyAqO0AD4AoSY42ULcS3_Qg1GcRp3VcU5RrAZmQJvizSPZ2Ac7aFw62oukW_wnDsE-_UmIVqz_vCymgkDbRS1XXqeneSK4VGe2pUR_SkRd_aPnef/s1600/20131011_170137.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizndLHNzHldcL36II2Wow6crDIILXvpyAqO0AD4AoSY42ULcS3_Qg1GcRp3VcU5RrAZmQJvizSPZ2Ac7aFw62oukW_wnDsE-_UmIVqz_vCymgkDbRS1XXqeneSK4VGe2pUR_SkRd_aPnef/s200/20131011_170137.jpg" width="150" /></a>This salad is crunchy, and is great as a side to pasta, or I just made it to along side of chicken curry.<br />
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It tastes even BETTER after it has soaked overnight. You can add feta cheese, mix it with salad greens, or even pour over pasta.<br />
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Enjoy!Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-27074588198405136212013-09-17T13:38:00.003-07:002013-09-17T14:02:26.527-07:00GIVEAWAY!!! Pickle it!!!I love fermented foods, especially sauerkraut. <a href="http://www.motherearthnews.com/natural-health/health-benefits-of-fermented-foods-ze0z1301zgar.aspx#axzz2fBG6946r" target="_blank">Fermented foods offer so many health benefits,</a> they are yummy, and they extend the shelf life of veggies without having to can them. <br />
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I have tried various ways to ferment my own kraut. I even bought a beautiful stone crock must for making mounds & mounds of sauerkraut. Unfortunately, my crock does not come with a fitted top, so I had to improvise. Let me tell you the kraut story I will never live down:<br />
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One day, kept smelling "gas" in my kitchen. I live in an old house, built in 1950, so gas smells are always taken seriously. I called PG&E, and they had someone out within the hour to check. He came and smelled it too, but could not pinpoint a leak anywhere. After checking all the pipes and deeming the house safe, he left. I returned to the kitchen, and while walking into my pantry, I got a whiff again! I looked over, and there stood my crock with kraut in it. I lifted the towel, and realized it was the benign, but smell culprit!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1jKhWvuC7vQBQY8w8IjqU5Rp2cZXbt3yCxdc4_jlkscxh7dlbcuaeE3MI6w8Xl-4ndmp1g8cium0PeTMdV_DXIVW-_EMF1N7vV7q5yBIrAudyJvV0PA9lT5S-RzM15U2UQUMHMOpCyi_/s1600/picklebiotic_product_image_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1jKhWvuC7vQBQY8w8IjqU5Rp2cZXbt3yCxdc4_jlkscxh7dlbcuaeE3MI6w8Xl-4ndmp1g8cium0PeTMdV_DXIVW-_EMF1N7vV7q5yBIrAudyJvV0PA9lT5S-RzM15U2UQUMHMOpCyi_/s200/picklebiotic_product_image_1.jpg" width="144" /></a>Now I have discovered a fantastic, and non-smelly, way to make kraut. I love it because I do not have to worry about my kraut creeping out of the brine. All you need is a Mason Jar, and you can go from cabbage to kraut in 4-5 days! It also looks real cool, and fascinates little (and big) scientists, watching the bubbles as the concoction ferments!<br />
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I wanted to take a picture of our finished kraut, but this little bowl is all we had left when I went to take pictures. My kids ate it already. We are on our third batch.<br />
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I was so excited to share this with you, I contacted Kayleigh, the fabulous owner of <a href="http://www.picklebiotic.com/" target="_blank">"Pickle-Biotic"</a>, and now you have a chance to win your own fermentation kit!! Just enter the Rafflecopter below!<br />
<br />
You can find all kinds of cool recipes on Kayleigh's <a href="http://www.picklebiotic.com/" target="_blank">website.</a> I just cut up the cabbage, pounded it into a 1/2 gallon Mason Jar, added the brine water, and 5 days later we have crispy kraut. I put my jar in a bowl to catch any overflow.<br />
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You know how much I love SIMPLE.<br />
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<br />
<a class="rafl" href="http://www.rafflecopter.com/rafl/display/11eb652/" id="rc-11eb652" rel="nofollow">a Rafflecopter giveaway</a><br />
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<br />Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com2tag:blogger.com,1999:blog-4291971185801997167.post-9537815392538858882013-07-28T22:15:00.000-07:002013-07-28T22:15:10.860-07:00Kitchen Floor Therapy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcM2oT19h3IPw5r3ZlqEUnJfJd9LDjyHUzM3mr9pOmUzaz8uz3i_xAd92-Ovy4sjIEwlnCZbiCMro6WwejX3i1lZeHV_mGz6aXrhjDtI2hkPAxHsLLuLANZfDovSEva7MZgfwXQaay7TXv/s1600/thumbnail.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcM2oT19h3IPw5r3ZlqEUnJfJd9LDjyHUzM3mr9pOmUzaz8uz3i_xAd92-Ovy4sjIEwlnCZbiCMro6WwejX3i1lZeHV_mGz6aXrhjDtI2hkPAxHsLLuLANZfDovSEva7MZgfwXQaay7TXv/s320/thumbnail.jpg" width="213" /></a></div>
The first time my kids saw me on my hands and knees, with a bucket next to me, wiping the floor.....they asked if someone had puked :). Now, they know to leave me alone when they see me wiping.<br />
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When I ditch the mop, and get back to my roots, either:<br />
1. I am bonding with my Oma. She lived, and I grew up, in an old browstone. There were 10 apartments in her building, and each week one apartment was responsible for wiping down the stairwell. Yep, all flights of stairs and entry lobby. And don't you DARE not do it! My Oma was a neat freak. When she got older, I would take over her wiping when I visited. I would also wipe her floors where she did not have rugs. I never used a mop until I got to the U.S., we did it with a bucket, and a rag :). Her picture hangs in my kitchen, and she is watching me with a smile on her face. I think we could have done surgery on her floors. <br />
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2. Need thinking time. When I scrub my kitchen floor, I think. The kitchen is "my place". It is the heart of the house, this is where I brew & stew, and this is where I go to ground. When I scrub that floor, I don't listen to music or talk, I just silently scrub & ponder.<br />
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When I am done, I feel happy. Yes, my knees hurt, as I am not 18 anymore, but it doesn't matter. I have tried to meditate for many years, completely failed. This is how I meditate. If I really need some grounding and simmer down time, I do the whole house (this is when the family flees).<br />
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I use hot water and vinegar, and throw in some essential oils and a few sprigs of rosemary. My favorite scents are rosemary, peppermint, lemon, lavender, or today I used Super Immune, a mix I purchased :). The EO's clear my mind as I scrub.<br />
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Before the floor dries, the dog trapses across it to say hello, and at least one child will instantly poof away if they don't immediately get some water or food. It is never ending :).<br />
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I always finish with a happy sigh and an ice cold brew. Perfect ending.<br />
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Much love,<br />
HeikeHeikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-77302159409986232852013-07-03T23:45:00.002-07:002013-07-04T13:47:10.119-07:00Squash is taking over the world, are you ready?<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHd6lO7iF3HsfPHMj4g7LfPprxm420HtvqnzLuTokA_NOS3S72RQzn9qypE0esxNQWllnABncuJu96KaYoSOPJijVuguZB407tMvCssLBovjntbxAKSmV_p_15Ul9zVulIYzQo7SHFcSKQ/s1600/IMG_1495.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHd6lO7iF3HsfPHMj4g7LfPprxm420HtvqnzLuTokA_NOS3S72RQzn9qypE0esxNQWllnABncuJu96KaYoSOPJijVuguZB407tMvCssLBovjntbxAKSmV_p_15Ul9zVulIYzQo7SHFcSKQ/s320/IMG_1495.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh from the garden :)</td></tr>
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This year I thought ahead, and planted only TWO squash plants :). Plus, I chose a mediterranean squash (sounded mysterious :)...), and a spaghetti squash instead of our standard zucchini & yellow crookneck. I know I will get both left in anonymous baskets on my front porch not too long from now. <br />
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The funny round squash is already bursting. One day I will go out and there is nothing, and the next day there will be a few of fabulous little green pumpkin looking surprises.<br />
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I love to ferment, and when I googled, sure enough, I found a Lacto-Fermented Summer Squash recipe. <span style="font-size: small;"><span style="font-family: verdana,geneva;">If you’re
wondering what to do with it all why not ferment it which improves
flavor, digestibility, and keeps for months in cold storage.</span> Quick &<b> </b>simple too, my favorite. And friends,</span> this is what you are getting for Christmas & Yule, as my magic squash plants are promising with lots of flowers......<br />
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<b>Lacto-Fermented Summer Squash from <a href="http://www.culturesforhealth.com/?a_aid=51d57e5553eeb" target="_blank">Culturesforhealth.com</a></b><br />
<span style="font-family: verdana, geneva; font-size: x-small;">(original recipe <a href="http://www.culturesforhealth.com/lacto-fermented-summer-squash-recipe/?a_aid=51d57e5553eeb" target="_blank">here</a>)</span><br />
<span style="font-family: verdana, geneva; font-size: x-small;"><b><br /></b></span>
<span style="font-family: verdana, geneva; font-size: small;"><b>Ingredients:</b></span><br />
<ul>
<li><span style="font-family: verdana, geneva; font-size: small;">1-2 medium sized summer squash, cut into 1/2″ chunks (just enough to fit in a quart jar)</span></li>
</ul>
<ul>
<li><span style="font-family: verdana, geneva; font-size: small;">3 cloves garlic, smashed and peeled</span></li>
</ul>
<ul>
<li><span style="font-family: verdana, geneva; font-size: small;">a few sprigs of flowering cilantro.</span></li>
</ul>
<ul>
<li><span style="font-family: verdana, geneva; font-size: small;">a couple of mesquite, oak, or grape leaves (to keep them crunchy)</span></li>
</ul>
<ul>
<li><span style="font-family: verdana, geneva; font-size: small;">1 quart of filtered water</span></li>
</ul>
<ul>
<li><span style="font-family: verdana, geneva; font-size: small;">2 tablespoons sea salt</span></li>
</ul>
<span style="font-family: verdana, geneva; font-size: small;"><br /></span>
<span style="font-family: verdana, geneva; font-size: small;"><b>Instructions:</b></span><br />
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<ol>
<li><span style="font-family: verdana, geneva; font-size: small;">Combine water and sea salt, stir well and set aside. </span></li>
</ol>
<ol>
<li><span style="font-family: verdana, geneva; font-size: small;">Add
the crushed garlic and one sprig of flowering cilantro to the
bottom of a quart jar. Fill jar halfway up with chunks of summer
squash. Add a bit more garlic and cilantro and fill the jar with
squash chunks up to 1-2″ below rim. </span></li>
</ol>
<ol>
<li><span style="font-family: verdana, geneva; font-size: small;">Pour
salt water brine over the squash. At this point you want to weigh
the squash down in order for it to remain below the level of the
brine and ferment evenly. This isn’t an ideal solution, but I like
to use a narrow-mouthed lid in my wide-mouth quart ferments. Just
press it down until enough brine covers it that it weighs the
squash down. You could also use a cabbage leaf or a cleaned rock.</span></li>
</ol>
<ol>
<li><span style="font-family: verdana, geneva; font-size: small;">Cover
tightly with a canning lid and ring. Allow to sit out at somewhere
near room temperature, ideally 60-80 degrees. Check your jars and
burp them every 12 hours or so by loosening the lid and allowing
some gas to escape. </span></li>
</ol>
<ol><span style="font-size: small;">
</span>
<li><span style="font-family: verdana, geneva; font-size: small;">Let ferment 2-5 days, depending on temperature and then transfer to cold storage (refrigerator, root cellar, etc.). </span></li>
</ol>
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<b>P.S. If you are in the need of grape leaves, and live in Sacramento, I am happy to share. I have LOTS. Not sprayed either :). Stuffed grape leaves is next....</b>Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-33957159733898292492013-05-29T13:28:00.000-07:002013-05-29T13:28:26.354-07:00Easy DIY Laundry Soap<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV93kXfk-Y471WjM1K-q_G-Fs8RqC_bLw5JbqiK5vfC7y90hUqQ5qHdWQC3O40fdEqEwL6AXzXQzvjKlCaMvQa85jZyNknyYxV6PBSPPcLAqRrBFTEa37QNx23c1Pk6kTBWfTwowEi-zST/s1600/IMG_0066.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV93kXfk-Y471WjM1K-q_G-Fs8RqC_bLw5JbqiK5vfC7y90hUqQ5qHdWQC3O40fdEqEwL6AXzXQzvjKlCaMvQa85jZyNknyYxV6PBSPPcLAqRrBFTEa37QNx23c1Pk6kTBWfTwowEi-zST/s320/IMG_0066.JPG" width="320" /></a></div>
I do a lot of laundry. Trust me, detergent is put to the test in this house, especially the laundry of my 11yr old son.........<br />
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About a year and a half ago, I came across an easy recipe for laundry soap. Bonus: it WORKS! Once you do this, you most likely will never go back to buying detergent.<br />
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1. It is easy, grating the soap is the most tedious part, and that is what we all have children for.<br />
2. It is cheap, and if you do as much laundry as I do, you will appreciate that.<br />
3. You can be rest assured that there is nothing in your laundry soap that will slowly diminish you.<br />
4. If you forget the laundry in the washing machine for a few hours, or even overnight, it will NOT smell like moldy socks!!<br />
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Our water tends to be hard, so I put white vinegar in the rinse cycle (when I remember). Also, if the laundry is SUPER DIRTY, I will add a scoop of OxyClean.<br />
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Recipe: (you will see why it is so easy to remember, you won't even have to save this post!)<br />
<br />
1 bar of<a href="http://www.amazon.com/gp/product/B0063KXEIG/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0063KXEIG&linkCode=as2&tag=fantastifests" target="_blank"> Fels Naptha soap</a>.<br />
This is what I use, but some people use Ivory soap. If you are very sensitive, you could use Dr. Bronner, but that would make it costly. <u><b>Grate the soap with a cheese grater</b></u>. The smaller the pieces, the better they will dissolve. I bought a grater at the thrift store just for soap. Don't use your kitchen stuff, your cheese will ever taste the same.....<br />
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2 cups <a href="http://www.assoc-amazon.com/e/ir?t=fantastifests&l=as2&o=1&a=B000R4LONQ%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;" target="_blank">Borax</a><br />
2 cups <a href="http://www.assoc-amazon.com/e/ir?t=fantastifests&l=as2&o=1&a=B0029XNTEU%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;" target="_blank">Super Washing Soda</a><br />
2 cups <a href="http://www.assoc-amazon.com/e/ir?t=fantastifests&l=as2&o=1&a=B001B2W09A%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;" target="_blank">Baking Soda</a><br />
<br />
Layer it all in a big gallon size jar (old pickle jar?) and SHAKE. You can add some essential oils to this if you like. The soap is pretty smelly, so I don't. You will need between 3 and 5 tbls of detergent per wash, depending on your wash load & water. Experiment and see what works best. I get my supplies at my local ACE Hardware most of the time, but if I am ordering something from Amazon, I use them. Great deals on bigger sizes. Costco has a great price on a 13.5lb bag of Baking Soda, which I use everywhere, so BIGGER is BETTER!Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-15343467643791003082013-05-10T21:25:00.002-07:002013-05-10T21:33:13.837-07:00Nettle & Garlic LOVE<div class="separator" style="clear: both; text-align: center;">
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Sometimes, a recipe catches my eye because it looks pretty :), and sometimes because my favorite foods are in the title.<br />
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In this case, the nettles & garlic reeled me in. Nettles is the "all wonder" herb in my book, and I try to get as much of it as I can.<br />
<br />
You can find the original recipe on <a href="http://mountainroseblog.com/nettle-garlic-buttermilk-biscuits/" target="_blank">Mountain Rose Herbs blog</a>. I made a few switches to accommodate what I had in the house, and my biscuits look a little different. I copied the <a href="http://mountainroseblog.com/nettle-garlic-buttermilk-biscuits/" target="_blank">original recipe,</a> and made my switches below.<br />
<br />
Talk about YUM!!! Just the smell of them baking had us all drooling!<br />
<h2 style="text-align: center;">
Nettle Garlic Buttermilk Biscuits<a href="http://mountainrose.wpengine.netdna-cdn.com/wp-content/uploads/2011/04/NettleBiscuitsmall.jpg"></a></h2>
• 2 cups organic spelt flour (I only had the whole wheat kind, would normally use white spelt flour to make them a bit lighter)<br />
• 1⁄2 teaspoon sea salt<a href="http://www.mountainroseherbs.com/salt/salt.php#bu_sal_h" target="_blank"><br />
</a>• 1 1⁄2 teaspoons baking powder<br />
• 1⁄2 teaspoon <a href="http://www.mountainroseherbs.com/bulkmisc/bulkmisc.php#bu_bak" target="_blank">baking soda<br />
</a>• 4 cloves fresh garlic, crushed<br />
• 5 tablespoons organic unsalted butter<br />
• 1 cup 1.5% organic buttermilk<br />
• 1/2 cup dry nettle leaves, soaked for 10-15 in the buttermilk. You can buy dry nettles <a href="http://www.mountainroseherbs.com/index.php?AID=079842&BID=4098" target="_blank">here</a>.<br />
<br />
<br />
1. Preheat your oven to 400 degrees. Combine flour, salt, baking
powder, and baking soda in a large mixing bowl and stir thoroughly.
Using two butter knives or a pastry cutter, add the butter until the
mixture resembles a crumbly meal.<br />
2. In a separate bowl, combine buttermilk with finely chopped garlic
and Nettle leaf. Add this liquid mixture to the dry ingredients and
gently fold together to form a soft dough.<br />
3. Form small balls, smoosh them flat to resemble biscuits (I did not roll them out, like to save dishes and time).<br />
4. Bake the biscuits for 14-16 minutes or until light golden brown. (watch your biscuits. I find spelt flour often needs less time than regular flour.)<br />
5. Remove from the baking sheet to avoid over crisping your biscuit bottoms and serve warm fresh from the oven with butter.<br />
Makes 10-11 biscuits.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xfFelFjqeQHK3AyPenxr_wdZO48nLTKqJ2bWNUrNyodf73lqsNOw5Gc3tzj8QP6f207y15Vl582tkR4HwguEXiKZiYfF2GdWdLDt3Qo8KL1mEuDh-gnHiB2kfnz17mseVEKSz97_-gDS/s1600/IMG_9082.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xfFelFjqeQHK3AyPenxr_wdZO48nLTKqJ2bWNUrNyodf73lqsNOw5Gc3tzj8QP6f207y15Vl582tkR4HwguEXiKZiYfF2GdWdLDt3Qo8KL1mEuDh-gnHiB2kfnz17mseVEKSz97_-gDS/s200/IMG_9082.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Served with chili :)</td></tr>
</tbody></table>
I warmed these up in the oven, wrapped in some alu foil, the next day, and they were delicious. A bit <br />
more crumbly than day 1. My daughter requested that I make them with cheese next time, which sounds like an excellent idea, and makes me think of quiche.<br />
<br />
Bon appetit!Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-37945900744185030572013-04-08T00:54:00.000-07:002013-04-08T00:54:07.083-07:001 chicken = 3 meals<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUz2aZQhrJ3Hk3twS7aJk7jm-e43hxbkSinSktksIBqz7NMhaeMnu83uI2a7Nx2tmRZaTRzQOeX9VdUBcCGrv-o9PS815VtMiHsGsFFa7rQqhb2mrJHg37tp44MAYHLjxDNSHSSjYczI1N/s1600/IMG_6468.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUz2aZQhrJ3Hk3twS7aJk7jm-e43hxbkSinSktksIBqz7NMhaeMnu83uI2a7Nx2tmRZaTRzQOeX9VdUBcCGrv-o9PS815VtMiHsGsFFa7rQqhb2mrJHg37tp44MAYHLjxDNSHSSjYczI1N/s200/IMG_6468.JPG" width="200" /></a></div>
Until recently, I did not know you can "roast" a chicken in a crockpot.<br />
<br />
I know, right?? Where have I been?<br />
<br />
Now that I know, a chicken has a hard time escaping my crock pot, one of my FAVORITE kitchen utensils.<br />
<br />
Just in case I am not the only who has been devoid of the chicken secret, I am posting this fabulous way to make 3 meals out of one chicken......while shooting the breeze (or reading a book, or playing on Facebook...).<br />
<br />
<b>First meal:</b><br />
Cut one onion, cover the bottom of crock. Wash chicken. Remove any gizzards, and put them in the <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByH3QiuzpgtMZDh9O0mweCUvwBM28mSvF6HVf4VcHL58utsXkgEoqAcmjgKuAXcCi9K3Aopgm2PTPo2pAaM4S4rpy1jJV3xuyxcXuxe29UyWtu7sYwVYTtxk9XyWlZEcCsQgjTicqjaCC/s1600/IMG_6469.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByH3QiuzpgtMZDh9O0mweCUvwBM28mSvF6HVf4VcHL58utsXkgEoqAcmjgKuAXcCi9K3Aopgm2PTPo2pAaM4S4rpy1jJV3xuyxcXuxe29UyWtu7sYwVYTtxk9XyWlZEcCsQgjTicqjaCC/s200/IMG_6469.JPG" width="200" /></a></div>
crock. Stuff chicken with an organic lemon, and any herbs you have. I love rosemary, thyme, and marjoran, and they love me by growing abundantly here :). Rub chicken with salt & pepper, or garam masala. Cook on high for 6-8 hours. Check with thermometer for doneness.....poultry should reach at least 165 degrees.<br />
<br />
<b>Second:</b><br />
Eat wonderful, juicy chicken, but keep all the bones. Put any chicken left overs in a glass jar in fridge for tomorrow!<br />
<br />
DO NOT CLEAN OUT CROCK. DO NOT THROW AWAY BONES!!!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgFAtQb1e4UGSKdTCWNi60YHOTnFHFbuKLOWLnTFQ0sSuqpM8ij2ZugbF_8wKd7-Rdp2bicfmHtwQb31wpdq9s8KZFL7F2EcpKdz9LJyqeFgN03Rvu-DZsAtmGZlVesW8mJ5KgvFgFqr1/s1600/IMG_6475.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgFAtQb1e4UGSKdTCWNi60YHOTnFHFbuKLOWLnTFQ0sSuqpM8ij2ZugbF_8wKd7-Rdp2bicfmHtwQb31wpdq9s8KZFL7F2EcpKdz9LJyqeFgN03Rvu-DZsAtmGZlVesW8mJ5KgvFgFqr1/s200/IMG_6475.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">yummy stock</td></tr>
</tbody></table>
Put all your bones back in the crock, with whatever is left in there (lemon, gizzards, herbs). Add some garlic and celery. Put in some wine, if you like. Fill with water to top, and let cook on low overnight at least, longer is ok.<br />
<br />
<b>Third, and second meal:</b><br />
Strain fabulous chicken stock. Give your dog any gritty knuckles and gizzards :).<br />
<br />
Heat in pot with some cream and make thickish sauce. Add chicken leftover meat. Add some kapers, salt n' pepper, and fresh parsley. Serve over rice, noodles, or make dumplings. Server with green salad. Mmmmmm.<br />
<br />
<b>Fourth, and third meal:</b><br />
<br />
Saute' some onions. Add turmeric and let soak into onions a bit....before everything burns, fill up with rest of chicken stock. Add some sliced carrots, green onions, and noodles (we like rice vermicelli from the Asian store :)..). When everything is done, whisk up 2-3 fresh eggs, and add to boiling soup. Stir quick until eggs 'shreds". Sprinkle with some fresh parsley or cilantro, and a side of fresh bread.<br />
<br />
YUM!<br />
<br />
1 chicken = 3 meals. Can't beat that!<br />
<br />
Love,<br />
HeikeHeikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com5tag:blogger.com,1999:blog-4291971185801997167.post-84700810794654595072013-03-27T07:56:00.000-07:002013-03-27T07:56:07.907-07:00This magic stings! Stinging nettles is one of my favorite herbs. It is one of those magic plants that just gives!<br />
<br />
Especially beneficial for women, here is a "short" excerpt from <a href="http://www.herballegacy.com/Vance_Medicinal.html" target="_blank">Dr. Christopher:</a><br />
"<span style="color: black; font-family: Times New Roman; font-size: 16px;">Stinging
nettle is an astringent, diuretic, tonic, anodyne, pectoral,
rubefacient, styptic, anthelmintic, nutritive, alterative, hemetic,
anti-rheumatic, anti-allergenic, anti-lithic/lithotriptic, haemostatic,
stimulant, decongestant, herpatic, febrifuge, kidney
depurative/nephritic, galactagogue, hypoglycemic, expectorant,
anti-spasmodic, and anti-histamine. <br />
<br />
Nettle leaf is among the most valuable herbal remedies. Because of its
many nutrients, stinging nettle is traditionally used as a spring
tonic. It is a slow-acting nutritive herb that gently cleanses the body
of metabolic wastes. It is one of the safest alteratives, especially
in the treatment of chronic disorders that require long-term treatment.
It has a gentle, stimulating effect on the lymphatic system, enhancing
the excretion of wastes through the kidneys. <br />
<br />
Nettle’s iron content makes it a wonderful blood builder, and the
presence of vitamin C aids in the iron absorption. As a hemetic (an
herb rich in iron), this is an excellent herb for anemia and fatigue,
especially in women. It “promotes the process of protein transanimation
in the liver, effectively utilizing digested proteins, while
simultaneously preventing them from being discharged through the body as
waste products.” </span><br />
<br />
<span style="color: black; font-family: Times New Roman; font-size: 16px;">WOW! Right?</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-J2p3GSRyTuZYJa_XubJM0itd-16Y2Nv-raccFOEnrYMtkquzxsSCpi67TBgNWxxmiYsKtcz2HPk40tpGQrSbi-psrWXVO-HuwEOvb-09esVD2kY1mHT4H2v2pf2QG3kwWkiDeDI1bK5C/s1600/images.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-J2p3GSRyTuZYJa_XubJM0itd-16Y2Nv-raccFOEnrYMtkquzxsSCpi67TBgNWxxmiYsKtcz2HPk40tpGQrSbi-psrWXVO-HuwEOvb-09esVD2kY1mHT4H2v2pf2QG3kwWkiDeDI1bK5C/s1600/images.jpg" /></a><span style="color: black; font-family: Times New Roman; font-size: 16px;">There are many creative ways to incorporate the beautiful Nettle into your body, I prefer infusions. Simple. I put a handful of <a href="http://www.mountainroseherbs.com/index.php?AID=079842&BID=4098" target="_blank">dry nettles</a> in a quart size mason jar and cover with boiling water. Cover and let stand overnight. Strain the next morning and drink throughout the day. Voila!</span><br />
<span style="color: black; font-family: Times New Roman; font-size: 16px;">P.S. The only place I get dry nettles is at <a href="http://www.mountainroseherbs.com/index.php?AID=079842&BID=4098" target="_blank">Mountain Rose Herbs.</a></span><br />
<span style="color: black; font-family: Times New Roman; font-size: 16px;">When you purchase dry nettles, make sure they are DARK green, and smell earthy. Anything that is grayish, or does not smell is usually old. It will not have the same healing properties. You can get a huge bag at <a href="http://www.mountainroseherbs.com/index.php?AID=079842&BID=4098" target="_blank">Mountain Rose</a> for under $10.</span><br />
<span style="color: black; font-family: Times New Roman; font-size: 16px;"><br /></span>
<span style="color: black; font-family: Times New Roman; font-size: 16px;">You can be adventurous and pick your own Nettles. Yes, I think that is crazy, but I have done it and it is also very fulfilling to talk to Nettle and ask her to spare you the sting, thanking her for her healing as you pick :). Make sure to <a href="http://www.ediblewildfood.com/stinging-nettle.aspx" target="_blank">educate</a> yourself before you go, and wear thick gloves!</span><br />
<span style="color: black; font-family: Times New Roman; font-size: 16px;"><br /></span>
<span style="color: black; font-family: Times New Roman; font-size: 16px;">AND LAST, BUT NOT LEAST!!</span><br />
<span style="color: black; font-family: Times New Roman; font-size: 16px;">I love Nettles during the spring. It is a wonderful spring tonic, but my biggest secret is that she saves us from allergies. Yep. When the first blossoms come out, we Nettle up. </span><br />
<span style="color: black; font-family: Times New Roman; font-size: 16px;"><br /></span>
<span style="color: black; font-family: Times New Roman; font-size: 16px;">I even give my fabulous Rex dry nettles. Last year, my dog started shaking his head violently, and licking his paws. I ended up taking him to the vet, as his ears and paws were bothering him and getting raw. The vet noticed that I had been there the same time of year (almost to the day) a few years back, with the same symptons. Why not the years in between? Duh! I was giving Rex Nettles RIGHT at the beginning of allergy season. $150 later, equipped with chemical war fare to help him heal, I swore to put him on a regime.</span><br />
<span style="color: black; font-family: Times New Roman; font-size: 16px;"><br /></span>
<span style="color: black; font-family: Times New Roman; font-size: 16px;">So, I simply put a handful of dry Nettle into about a cup of wet dog food. He will gulp it down because he never gets canned food and this is a treat :). You can put it in anything wet: egg, make your food, etc. Start with a little first to see if your dog will tolerate it. It is worth a try, and has saved me lots of $$'s!</span><br />
<span style="color: black; font-family: Times New Roman; font-size: 16px;"><br /></span>
<span style="color: black; font-family: Times New Roman; font-size: 16px;"><br /></span>
<span style="color: black; font-family: Times New Roman; font-size: 16px;"><a href="http://www.mountainroseherbs.com/index.php?AID=079842&BID=4098" target="_blank"> </a></span>Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-3318764770187627362013-03-08T20:24:00.000-08:002013-03-08T20:24:07.157-08:00NO WHEAT! Banana spelt muffins<span style="color: black;">I have given up wheat! It is a dramatic adventure, as I live & breathe baked goods, bread, and pasta. I am experimenting, and often, the experiments are so bad not even the dog wants to eat it. BUT, every once in a while, I have a winner! These muffins are healthy, and SO yummy!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSugYs22gqdJrm6bzr8whzdePifes6f4z2Wxy5ozk5a7Y55qebSy-9n8AKtAkeQOOibF26TGubxyxUnoqk9pUmXddnB5gngB89N18-fatgaLC5-fByVTiH-MLDYsIvBKIlPKmxo2nXnZo7/s1600/march1+045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSugYs22gqdJrm6bzr8whzdePifes6f4z2Wxy5ozk5a7Y55qebSy-9n8AKtAkeQOOibF26TGubxyxUnoqk9pUmXddnB5gngB89N18-fatgaLC5-fByVTiH-MLDYsIvBKIlPKmxo2nXnZo7/s320/march1+045.JPG" width="320" /></a></div>
<br />
<br />
<span style="color: black;">I found this recipe on <a href="http://www.fannetasticfood.com/recipes/banana-spelt-muffins/" target="_blank">fannetasticfoods</a> originally, but altered it a bit. Here is my version.</span><br />
<br />
<strong><span style="color: black;"> I usually get about 8 nice sized muffins out of this.</span></strong><em><strong><span style="color: black;"><br /></span></strong></em><br />
<em><strong><span style="color: black;">Ingredients:</span></strong></em><br />
<ul>
<li><span style="color: black;">2 C spelt flour</span></li>
<li><span style="color: black;">a good swig of maple syrup</span></li>
<li><span style="color: black;">1/2 C finely ground flaxseed</span></li>
<li><span style="color: black;">1 tsp cinnamon</span></li>
<li><span style="color: black;">1 tsp baking powder</span></li>
<li><span style="color: black;">1 tsp baking soda</span></li>
<li><span style="color: black;">1/2 tsp sea salt</span></li>
<li><span style="color: black;">3 very ripe bananas, mashed</span></li>
<li><span style="color: black;">3/4 C milk</span></li>
<li><span style="color: black;">1/2 C plain nonfat Greek yogurt</span></li>
<li><span style="color: black;">Optional add ins: 1/2 C each of: walnuts, sunflower seeds, chopped almonds, chia seeds (which I put in the muffin in the pic)</span></li>
</ul>
<span style="color: black;">1. Preheat oven to 300 (spelt bakes more quickly than regular flour!). (I actually set my oven to 350. Experiment!!)</span><br />
<span style="color: black;">2. In two large bowls, separately mix dry (flour, sugar, flax, cinnamon, baking powder/soda, salt) and wet (bananas, milk, yogurt, add-ins) ingredients. </span><br />
<span style="color: black;">3. Add wet ingredients to dry, stirring until mixed. </span><br />
<span style="color: black;">4. Spoon into a cooking-sprayed or nonstick muffin pan.<span class="pibfi_pinterest">
<span class="xc_pin" style="display: block; left: -65px;">
</span>
</span></span><br />
<span style="color: black;">5. Bake for 25 to 35 minutes. Time varies every time I make them. Do a sticky test for doneness. These muffins are moist, so do not overbake.</span><br />
<span style="color: black;"><br /></span>
<span style="color: black;">Now spread with a thick slab of butter, and enjoy!</span><br />
<br />
<br />
<br />
<br />
Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-72068681135934601602013-02-11T10:48:00.001-08:002013-02-11T10:48:43.336-08:00SLEEPY OWL Dream Pillow Giveaway!
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</div>
<br /><b>Here's your chance to win one of my limited edition SLEEPY OWL Dream Pillows!</b><br />
<br />Imagine
yourself drifting away, falling into deep sleep....running wild &
beautiful in your dreams...and remembering your dream with a smile in
the morning! <br /><br />These hooty owls are hand crochet by me :). The
yarn is a snuggly soft acrylic yarn, and the eyes have been sewn on.
Each owl has a separate dream pillow inside (fill weight approx. 3 oz,
all herbs), that can be removed when the herbs need to be renewed. <br /><br />These dreamy pillows are filled with:<br />*Chamomile: Calming, relaxing, and said to keep bad dreams away.<br />Cloves: Brings warmth and an exotic feeling to dreams.<br />Hops: Relaxing and peaceful.<br />*Mugwort: Greatly enhances lucid dreaming and helps with remembering of dreams.<br />*Rosemary: Traditionally used to bring deep sleep and keep away bad dreams.<br />(coming soon: Sleepy blend with lavender, chamomille, sweet marjoran, & rosemary)<br />
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<br />
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<br />Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com8tag:blogger.com,1999:blog-4291971185801997167.post-19762766312422380372013-02-03T23:22:00.001-08:002013-02-03T23:25:18.656-08:00Chickweed ~ Eat your weeds & ZAP those fat cells!As the name implies, Chickweed is often considered a "weed" :).<br />
<br />
It aids against inflammation , bacterial infections, eliminate waste, and even zap fat cells. FAT CELLS! Yes, ma' am! :) I love <a href="http://www.susunweed.com/herbal_ezine/May08/healingwise.htm" target="_blank">Susun Weeds "Chickweed is a Star</a>"...she explains chickweed so well, no need for me to it again.<br />
<br />
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Best thing is, you can get it free. Chickweed grows abundantly in the beginning of spring. .Just look down for the beautiful green mounds of green graceful leaves and gorgeous little white star flowers. They are remind me of fairy glens :). Here in my parts, well, it grows in my backyard! I am blessed. Somehow, it found its' spot, and grows there every year. In the drain out area, right where the non-existant pipe is. Chickweed loves warm, damp (not wet) places. The PH level has to be right, so it is quite miraculous that it just GROWS. There is lots of chickweed by the river right now too. I always climb up a bit, you don't want to pick the chickweed the dogs have marked :). You can Google <span style="color: #38761d;">"chickweed"</span> for images to make sure you pick the right thing. Watch for the flowers. <br />
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The magic of chickweed can be incorporated into your meals many ways:<br />
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1. Chickweed infusion - Stuff a mason glass with chickweed, cover with boiling water, and drink the next day. <br />
2. Vinegar - again, stuff a glass, cover with apple cider vinegar, and let sit at least 6 weeks. Strain & enjoy!<br />
3. Tincture - STUFF a GLASS!! Cover with vodka, wait 6 weeks. Strain.<br />
4. EAT IT! yes, just eat it. You can chop it into salads, use it with sandwiches...your imagination can go wild.<br />
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Here is the thing, Chickweed has a slight "green" taste. Not everyone's thing.<br />
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I just made this delicious salad dressing with it, and poured it over Mache' salad with avocados. YUM!<br />
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<tr><td class="tr-caption" style="text-align: center;">Green dressing</td></tr>
</tbody></table>
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1 giant handful of chickweed<br />
1 handful of sorrel (if you don't have sorrel, with has a citrusy flavor, use lemon juice)<br />
Olive Oil & vinegar (I use apple cider)<br />
Salt n' Peppa<br />
1 tblsp honey<br />
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Mix it all up in the mixer, until all the greens are pureed.<br />
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Enjoy!<br />
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<br />Heikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0tag:blogger.com,1999:blog-4291971185801997167.post-68783052482100742072013-01-06T12:01:00.002-08:002013-01-06T12:01:50.522-08:00Boil some nature for beautyAges ago women (and men, I assume!) used nature to enhance their looks and take care of their bodies.<br />
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Here are some simple recipes for your hair. These are rinses so you don't wash them out. Take the herb and steep on low heat for 30-45 minutes. Then let them sit and cool off in a covered pot. As far as ratios goes :)....you know my methods are unmeasured :), but here are some basics.<br />
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One handful of herbs to one quart of water.<br />
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We just cracked lots of walnuts, so I saved the shells. No ratio, just lots of shells in water.<br />
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Brown hair = Walnut shells or sage<br />
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Red hair = hibiscus flowers<br />
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Blond hair = chamomille<br />
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Once you concoction cools, you can use the rinse straight on your hair after shampooing. Do not rinse. You can save leftovers in the fridge, but I would use within a week.<br />
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Have fun!<br />
HeikeHeikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com1tag:blogger.com,1999:blog-4291971185801997167.post-2393185946839904592012-11-22T12:12:00.000-08:002012-11-22T12:17:49.808-08:00Rotkraut-Should be Lilakraut<div class="separator" style="clear: both; text-align: center;">
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Certain dishes always invoke spirits of my passed loved ones. <br />
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Rotkraut, or red cabbage, definitely brings my daddy into my kitchen. Every time I make it :). I can see him standing there in his undershirt, cigarette dangling in his mouth, waiting for the cabbage to have smoldered to JUST the right point to add water. :)....<br />
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Red Cabbage is usually around in the fall, and for me it is just a fall food. Though I buy red cabbage in the summer, it goes into slaw and is eaten raw.<br />
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Here is my recipe:<br />
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1 red cabbage<br />
1 onion<br />
Bacon fat, or vegetable shortening (I save bacon fat, and it is what I use for taste)<br />
Bay leaves<br />
Cloves<br />
1 sour apple<br />
Water <br />
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Chop your onion and brown in the fat. While they are browning, cut your cabbage in four quarters and cut out the strunk (trunk?). Slice the cabbage into strips, but not too thin. Once the onions are brown, start adding the cabbage to the pot.<br />
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A NOTE: make sure you use a big pot. The cabbage cooks down, but it needs room, because:<br />
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You want to "smolder" the cabbage until all of it is soft. Do not add water until the cabbage is soft from smoldering in the fat.<br />
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Add salt, pepper, cloves, and bay leaves, and stir. Add about 2-3 cups of water. You don't want to cover the cabbage, but want to give it enough water to slowly cook without burning.<br />
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Cut your apple into wedges and lay on top of your cabbage. Do not stir. Cover, and cook on very low heat for about 90 minutes. When it is done, the apple will be soft and you can stir it in.<br />
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You can season the cabbage with a little sugar & apple cider vinegar, if preferred :).<br />
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Enjoy, and wave at my daddy when you are cooking!<br />
Much love,<br />
HeikeHeikehttp://www.blogger.com/profile/03801378466856196406noreply@blogger.com0