Yum Yum Balls

So there are many versions of these types of balls online. They are really versatile and you can add in anything you like. Just blend in a food processor adjust amounts to your liking. You want to be able to roll them or make them into bars.

Today we added:

Unsweetened shredded Coconut

Peanut Butter

Raisins

Rolled oats

Local Honey

1 tablespoon of cocoa powder

Now you can also add or subsitute any of the following:

Dates
cashews
walnuts
peanuts
pecans
chocolate chips or any knda chocolate you like
sunflower seeds
Dried fruit

This is a delicious snack your little ones will enjoy ( those that don't have nut allergies) They are perfect for on the go, picnics, the beach, walks, or even to put n the car. We love them and wanted to share them with all my wonderful readers.

Mama Love

Bright and early this morning around Five am. I was awoken by a sweet little sick girl... tummy aches and pains. She needs lots of 'mama love', snuggles and some nourishing tea.

Most people know that it is important to replace minerals as well as lost water after illness, especially the tummy bug but most electrolyte drinks contain only sodium and potassium rather than all the minerals our bodies need to be healthy.

Very Simply you can make your own mineral-rich herbal electrolyte drink by combining a few herbs.  This nourishing tea contains:

• B vitamins, which support the functioning of the liver and nervous system.

• calcium, magnesium, iron, zinc, chromium, potassium, silica, and other trace minerals. Calcium and magnesium help build healthy bones, ease muscle spasms and cramping, and reduce inflammation. Zinc enhances immune system functioning, while chromium helps regulate blood-sugar levels.

To replace lost electrolytes the body basically needs sodium and sugar. The following recipe will help to replenish these electrolytes naturally and also offer the added benefits of chamomile and ginger.

Ginger is anti-spasmodic, anti-inflammatory and anti-emetic and so will help to relieve cramping, reduce inflammation and reduce nausea and vomiting. Chamomile is also anti-spasmodic and anti-inflammatory but moreover is anti-microbial. In particular it contains chamazulene, which is active against Staphlococcus aureus. In addition, chamomile is relaxing and so will help to calm upset children.
You can also make delicious Popsicles with this tea.

Herbal Re-hydration Tea

2 tbsp honey or sugar
1/4tsp table salt
1/4tsp baking soda
Combination of each chamomile flowers,nettles,elderflower and berries,Lemon Grass,Rose hips,Cinnamon,Wild cherry Bark
1 inch raw ginger root sliced
8 cups boiled water


Boil 8 cups water, add the salt, baking soda, honey, herbs and ginger. Stir, cover and leave to infuse for at the least 10 minutes but can be steeped for up to 3 hours. Strain through muslin and sip a little every 10-15 minutes. Can be a warm or cold tea.

Peace loved sipping on her tea. I can tell it made her feel better  almost instantly.

She said "Mama, I love the smell of pretty wet flowers"

Then she drank up every last bit

How do you give your little one "Mama Love" when they are under the weather?

Delicious Cranberry Walnut Quinoa Salad

 

This salad is a must have for any picnic or potluck. It also makes a nice light dinner. Quinoa (pronounced KEEN-WAH) is an ancient food that is not yet well known in North America. It has been cultivated in South American Andes since at least 3,000 B.C. and has been a staple food of millions of native inhabitants. The ancient Incas called quinoa the "mother grain" and revered it as sacred. Each year at planting time it was traditional for the Inca leader to plant the first quinoa seed using a solid gold shovel! Quinoa was used to sustain Incan armies, which frequently marched for many days eating a mixture of quinoa and fat, known as "war balls." Beginning with the Spanish conquest in the 1500s, there was a 400-year decline in the production of quinoa. It became a minor crop at that time and was grown only by peasants in remote areas for local consumption. 

 

Quinoa grains range in color from ivory to pinks, brown to reds, or almost black depending on the variety. There are over 120 species of Chenopodium, but only three main varieties are cultivated; one producing very pale seeds, called the white or sweet variety; a dark red fruited variety called red quinoa; and a black quinoa. The seeds are similar in size to millet but are flat with a pointed oval shape and look like a cross between a sesame seed and millet. Quinoa has a delightful characteristic that is all it's own: as it cooks, the outer germ around each grain twists outward forming a little white, spiral tail, which is attached to the kernel. The grain itself is soft and delicate and the tail is crunchy which creates and interesting texture combination and pleasant "crunch" when eating the grain. Quinoa has a fluffy consistency and a mild, delicate, slightly nutty flavor.

Cranberry Walnut Quinoa Salad

Ingredients:

• 4 cups vegetable broth
• 1 1/2 cups raw whole grain Quinoa
• 1 cucumber, sliced
• 1 red or yellow bell pepper, diced
• 1/2 cup lightly steamed broccoli florets
• 2 tomatoes, chopped
• 1/4 cup olive oil
• 1/3 cup lemon juice
• 2 cloves garlic, minced
• dash salt and pepper, to taste (sea salt tastes best)
• 1/2 cup Dried Cranberries
• 1/2 cup roasted Walnuts
• Basil,Cilantro,Parsley leaves

Preparation:

Cook quinoa in vegetable broth or water until it fluffs up, about 15 minutes, stirring occasionally. While quinoa is cooking, whisk together lemon juice, olive oil, garlic cloves and salt and pepper.
When quinoa is finished cooking, allow to cool slightly then, toss with vegetables and lemon juice mix, stirring to combine well. Add more salt and pepper to taste, and  toss in the dried cranberries,roasted walnuts and herb leaves then  chill before serving.

Makes 6 servings of quinoa salad.

 

Recipe for Gluten free muffins!

Delicious Chocolate Gluten Free Muffins
Yields 12 Muffins

1 1/2 cups Brown Rice Flour
1 1/2 cups Sweet Sorghum Flour
1 Tbsp. Xantham Gum
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Cinnamon
1 tsp. Vanilla
1/2 cup cocoa powder
1/2 cup Rapadura or Organic sugar
2 eggs
1 cup of milk if it seems a little dry you can add a little more
1/2 cup of oil of choice ( coconut (melted), olive oil )

Pre-heat oven to 375 Degrees F. Mix all ingredients together should have a cake batter or muffin consistency. Grease your muffin pan and scoop mixture into pans . Bake in oven for about 12-15 mins test with knife or cake tester to see if they are done. Knife should come out clean. Cool

Enjoy!

On a side note you can frost these and make cupcakes !

Raw yumminess !

Walnut Dream Cake

An amazing piece of "Raw" cake topped with strawberries and bananas. Simple and Perfect !

Simple as can be recipe. All you need are the following ingredients.


Cake:

Combine the following ingredients, mixing well in food processor or vitamix:
1 cup ground walnuts
1 cup raisins
Optional:
1 teaspoon vanilla

If mixture is not firm enough, add psyllium husk, or shredded coconut.

Press mixture onto bottom of cake plate sometimes it is sticky so you can use wax paper to press it to about 1/2 thick.

Topping:

Blend the following ingredients well in food processor until light and fluffy; add water with a teaspoon if needed:
1/2 cup walnuts
2-3 tablespoons raw honey
juice of 1 medium lemon


Spread evenly over the crust.
Decorate with fruits, berries and nuts.

Chill. 10 - 15 minutes

Serves 12

The Hungry Dragon

This is one of my favorite stories for the Month of October. I have used it for many years with my children and was so lucky when one of my friends shared it with me. It is from the book The Sleepy Baker: A Collection of Stories and Recipes for Children. I hope you enjoy it as much as I do.

The Hungry Dragon


The dragon had not been out for days. It had been raining and he hated getting wet, but his stomach was growling. So, he went to the far corner of his cave and there, in his treasure chest, among gold coins and jewels, he found his rain boots, an old umbrella, and bucket for his cloudberries, special berries that grow in Norway.

He ventured outside. Looking up t the clouds and the pouring rain, he grumbled, "It's miserable, but at least there aren't any hunters out in this rain." The dragon was afraid of hunters. Most of the dragons he had known had either been chased, like himself, into small caves high in the mountains or shot dead. There were no berries near the steep cliffs of his cave, so he had to climb down to the valley and up another mountain, where he knew there would be plenty of cloudberries.

After the dragon had filled his bucket with berries, he decided to take a different path home. Maybe he would be lucky enough to find some wild cherries, too.

On the way home. The dragon had to pass a lonely cabin. No smoke rose from the chimney, so he presumed that no one lived there anymore. But, as he passed by, he heard people inside. The dragon hurried by.

A child's voice yelled, "Wait! Wait!"

The dragon turned, and there on the path behind him stood a small, scrawny boy with sandy blond hair. In a cranky voice the dragon asked, "What do you want?"

The dragon looked scary to the boy, and he could not remember what he wanted.

"What?" the dragon repeated, as he blew a puff of smoke out of his nose.

The boy remembered. "Fire," he replied. "That is what we need most. My family and I are cold, and my mother can't light the wood-burning stove without fire. She promised us pancakes if we could find fire.

"Well," the dragon said, puffing more smoke, "Fire is my specialty. As everyone knows, the one thing dragons are good at is making huge, billowing fire."

"We only need a small fire," the boy went on. "Come," he said, as he tugged at the dragon's leg.

The dragon followed the boy inside the cabin. His brother and sister weren't sure whether to be scared or surprised by the sight of the dragon.

"He's going to help us start the fire," the boy reassured them.

The dragon walked over to the stove and carefully blew a tiny flame onto the wood. Immediately, a fire was started, and the cabin grew cozy and warm in the rosy light of the fire. The dragon almost hated to leave and go out into the rain again.

"Stay a while, Mr. Dragon," the boy's mother invited. "we are poor people and don't have much to offer, but if you would like to eat pancakes with us, you are welcome."

"Yes, thank you. I would like that," the dragon told her. "But, wait a minute. I have a whole bucket of cloudberries by the door. They would taste mighty good on the pancakes."

The children helped clean the cloudberries then mix them up with a little sugar. The dragon insisted on making the pancakes. He soon had a stack of pancakes that almost reached the ceiling. With a stack like that, there was plenty for everyone.

After finishing his plate of pancakes, the dragon started to tell stories from when he was young, and that was almost six hundred years ago. The children were fascinated with his tales of Vikings and sea monsters.

Later on in the evening, when the dragon bade them farewell, the children begged him to come back soon and tell them ore stories. So three days later, when the dragon passed by the cabin again, he brought his treasure chest of gold and jewels.

"These riches are of no use to me," the dragon confided to them, "but they can make life easier for you."

The dragon stopped by the cabin often to share his stories and to have supper with the family. And, as far as I know, he still lives in his cave high in the mountains.

Norwegian Pancakes

You will need: a mixing bowl, a frying pan (an iron skillet works great), a spatula

2 1/4 cups flour
1/2 teaspoon salt
3 tablespoons sugar
3 cups milk
1 teaspoon vanilla
!/4 teaspoon cardamom Optional
3 eggs
butter or margarine for frying

1. In the bowl, mix flour, salt, and sugar. Add the milk a little at a time while stirring. When you have used all the milk add the vanilla, cardamom, and eggs. Stir until the batter is even (without lumps) I use a hand blender and it works great.

2. Let the batter sit for 20 minutes. Then war the frying pan and add a little melted butter or margarine.

3. POUR 1/4 cups of batter into the frying pan. Tip the frying pan from side to side to even out the batter.

4. Flip the pancake with a spatula and fry until brown. Store the pancakes between two plates to keep warm until you have used up all the batter.

5. Top the pancakes with berries or strawberry jam, sugar and butter, we love syrup, or whatever you prefer.

6. Roll up the pancakes with the toppings inside. Enjoy!

Perfect Way to End the Day!

Walnut Dream Cake

An amazing piece of "Raw" cake topped with strawberries and bananas. Simple and Perfect for a hot almost summer like day!

Simple as can be recipe. All you need are the following ingredients.


Cake:

Combine the following ingredients, mixing well in food processor or vitamix:
1 cup ground walnuts
1 cup raisins
Optional:
1 teaspoon vanilla

If mixture is not firm enough, add psyllium husk, or shredded coconut.

Press mixture onto bottom of cake plate sometimes it is sticky so you can use wax paper to press it to about 1/2 thick.

Topping:

Blend the following ingredients well in food processor until light and fluffy; add water with a teaspoon if needed:
1/2 cup walnuts
2-3 tablespoons raw honey
juice of 1 medium lemon


Spread evenly over the crust.
Decorate with fruits, berries and nuts.

Chill. 10 - 15 minutes

Serves 12

A Wonderful Calendula Salve recipe

CALENDULA HEALING SALVE
A Stovetop Preparation

Uses: Regenerates tissue! Apply to chapped hands all winter. Use for burns, scrapes, or on diaper area. A wonderful salve for garden-worked hands.


2-3 cups Calendula Petals (harvest blossoms after dew dries and before noon)
1 cup Olive Oil (is antibacterial and goes rancid more slowly than other oils)
1/4 cup or 2 oz. Beeswax (chips melt more readily)


Optional:
several drops Rose or Lavender Oil (adds nice scent, calming)
1 oz. Lanolin (makes salve creamier, but some children react to this)
1/2 oz. Glycerin (makes salve creamier, compare to above recipe to see which you prefer)

* Recipe can be increased proportionately for larger quantities *

1. Use small gathering baskets to pick moisture-free calendula flowers on a sunny morning. Take time to enjoy the full rich color, form and delicate scent of the flowers. As children remove petals into the stainless pan a sticky flower residue will be their first introduction to the plant's hidden qualities.

2. Add olive oil to the pan and place over the lowest possible heat. Stir rhythmically as the oil heats to avoid “cooking” the petals in over-heated oil. Small bubbles may form on the bottom of the pan. This is as “hot” as the oil should get. Stir to distribute warmth throughout the calendula oil. Continue for a total of 1 to 2 hours. This task may be divided over two days time if cooled and covered tightly between beatings. (I often set aside a “little bit” of the petals so that each child may sprinkle some into the oil when it is their turn to stir.) Hum, sing as children take turns stirring their love into the medicine oil.


“Round and round the Earth is turning, turning round and round to morning, and from
morning round to night.”

3. Allow calendula oil to cool to the point where the calendula petals can be strained from the oil, pouring it through (unbleached) cheesecloth. Twist cheesecloth full of oily petals into a bundle and secure with a twist tie or string.

4. Use a wooden spoon to press oil free through the cheesecloth. I find a stainless steel mesh strainer helpful. The cheesecloth is placed in the mesh strainer over a bowl as children press oil out of calendula flowers. It takes a fair amount of pressing to remove every precious spoonful of amber-colored calendula oil. It is also a wonderful opportunity for the children to be dabbed with the oily cheesecloth and rub or massage the warm oil into their chapped hands, knees, elbows.

5. In order to blend oil with melted beeswax both must be similar temperatures. Return calendula oil to pan to be gently warmed again while beeswax is melted over a double burner, but not directly over heat as it is highly flammable. When wax is melted and close to the temperature of the oil, pour wax into oil.

When completely unified remove from heat. Pour into lipped measuring cup and then into small sterilized jars. Allow children to observe salve “setting up” over the next ten minutes as they decorate/illustrate labels for their jar. After cooled and set, cap jars with lids and adhere labels.

Allow to cool another 10 minutes before handling. Store in cool conditions free from direct sunlight and heat.

End with a song, verse, or gratitude blessing.

EQUIPMENT:
• harvest baskets
• stainless steel pan
• spatula
• wooden spoon
• stove top or double-burner hot plate
• double boiler for melting beeswax
• cheesecloth (unbleached, if possible)
• twist tie or string
• mesh stainless steel strainer and a bowl to fit strainer in
• lipped measuring cup for pouring oil into tiny jars
• small, lidded jars such as jelly or honey sample jars. Be sure children's fingers can reach bottom
of jar to remove every precious drop of salve. Amber or cobalt jars protect salve, but do not allow
children to see the true color or setting up of salve.
• tiny paper labels and colored pencils for making labels (calendula colored scraps of painting
paper make nice labels too)
• clear tape for adhering labels