1 chicken = 3 meals

Until recently, I did  not know you can "roast" a chicken in a crockpot.

I know, right?? Where have I been?

Now that I know, a chicken has a hard time escaping my crock pot, one of my FAVORITE kitchen utensils.

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...).

First meal:
Cut one onion, cover the bottom of crock. Wash chicken. Remove any gizzards, and put them in the

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.

Second:
Eat wonderful, juicy chicken, but keep all the bones. Put any chicken left overs in a glass jar in fridge for tomorrow!

DO NOT CLEAN OUT CROCK. DO NOT THROW AWAY BONES!!!

yummy stock

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.

Third, and second meal:
Strain fabulous chicken stock. Give your dog any gritty knuckles and gizzards :).

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.

Fourth, and third meal:

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.

YUM!

1 chicken = 3 meals. Can't beat that!

Love,
Heike

This magic stings!

Stinging nettles is one of my favorite herbs. It is one of those magic plants that just gives!

Especially beneficial for women, here is a "short" excerpt from Dr. Christopher:
"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. 

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. 

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.” 

WOW! Right?

There are many creative ways to incorporate the beautiful Nettle into your body, I prefer infusions. Simple. I put a handful of dry nettles 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!
P.S. The only place I get dry nettles is at Mountain Rose Herbs.
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 Mountain Rose for under $10.

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 educate yourself before you go, and wear thick gloves!

AND LAST, BUT NOT LEAST!!
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. 

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.

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!


 

NO WHEAT! Banana spelt muffins

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!

I found this recipe on fannetasticfoods originally, but altered it a bit. Here is my version.

 I usually get about 8 nice sized muffins out of this.

Ingredients:

• 2 C spelt flour
• a good swig of maple syrup
• 1/2 C finely ground flaxseed
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 3 very ripe bananas, mashed
• 3/4 C  milk
• 1/2 C plain nonfat Greek yogurt
• Optional add ins: 1/2 C each of: walnuts, sunflower seeds, chopped almonds, chia seeds (which I put in the muffin in the pic)

1. Preheat oven to 300 (spelt bakes more quickly than regular flour!). (I actually set my oven to 350. Experiment!!)
2. In two large bowls, separately mix dry (flour, sugar, flax, cinnamon, baking powder/soda, salt) and wet (bananas, milk, yogurt, add-ins) ingredients.
3. Add wet ingredients to dry, stirring until mixed.
4. Spoon into a cooking-sprayed or nonstick muffin pan.
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.

Now spread with a thick slab of butter, and enjoy!

SLEEPY OWL Dream Pillow Giveaway!

 

Here's your chance to win one of my limited edition SLEEPY OWL Dream Pillows!

Imagine yourself drifting away, falling into deep sleep....running wild & beautiful in your dreams...and remembering your dream with a smile in the morning!

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.

These dreamy pillows are filled with:
*Chamomile: Calming, relaxing, and said to keep bad dreams away.
Cloves: Brings warmth and an exotic feeling to dreams.
Hops: Relaxing and peaceful.
*Mugwort: Greatly enhances lucid dreaming and helps with remembering of dreams.
*Rosemary: Traditionally used to bring deep sleep and keep away bad dreams.
(coming soon: Sleepy blend with lavender, chamomille, sweet marjoran, & rosemary)

ENTER NOW via Rafflecopter :). Share with your friends :)
Have a hooty day!
Good luck,
Heike

 https://www.etsy.com/listing/122995819/owl-dream-pillow-bringing-back-sweet
a Rafflecopter giveaway

Chickweed ~ Eat your weeds & ZAP those fat cells!

As the name implies, Chickweed is often considered a "weed" :).

It aids against inflammation , bacterial infections, eliminate waste, and even zap fat cells. FAT CELLS! Yes, ma' am! :) I love Susun Weeds "Chickweed is a Star"...she explains chickweed so well, no need for me to it again.

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 "chickweed" for images to make sure you pick the right thing. Watch for the flowers.

The magic of chickweed can be incorporated into your meals many ways:

1. Chickweed infusion - Stuff a mason glass with chickweed, cover with boiling water, and drink the next day.
2. Vinegar - again, stuff a glass, cover with apple cider vinegar, and let sit at least 6 weeks. Strain & enjoy!
3. Tincture - STUFF  a GLASS!! Cover with vodka, wait 6 weeks. Strain.
4. EAT IT! yes, just eat it. You can chop it into salads, use it with sandwiches...your imagination can go wild.

Here is the thing, Chickweed has a slight "green" taste. Not everyone's thing.

I just made this delicious salad dressing with it, and poured it over Mache' salad with avocados. YUM!

Green dressing

1 giant  handful of chickweed
1 handful of sorrel (if you don't have sorrel, with has a citrusy flavor, use lemon juice)
Olive Oil & vinegar (I use apple cider)
Salt n' Peppa
1 tblsp honey

Mix it all up in the mixer, until all the greens are pureed.

Enjoy!

Boil some nature for beauty

Ages ago women (and men, I assume!) used nature to enhance their looks and take care of their bodies.

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.

One handful of herbs to one quart of water.

We just cracked lots of walnuts, so I saved the shells. No ratio, just lots of shells in water.

Brown hair = Walnut shells or sage

Red hair = hibiscus flowers

Blond hair = chamomille

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.

Have fun!
Heike

Rotkraut-Should be Lilakraut

Certain dishes always invoke spirits of  my passed loved ones.

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. :)....

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.

Here is my recipe:

1 red cabbage
1 onion
Bacon fat, or vegetable shortening (I save bacon fat, and it is what I use for taste)
Bay leaves
Cloves
1 sour apple
Water

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.

A NOTE: make sure you use a big pot. The cabbage cooks down, but it needs room, because:

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.

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.

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.

You can season the cabbage with a little sugar & apple cider vinegar, if preferred :).

Enjoy, and wave at my daddy when you are cooking!
Much love,
Heike