Turkey, so much good

This Thanksgiving we smoked a 20# turkey, ate a bit off the top for dinner and then I go to work putting the rest of it to good use. Normally I pack away all the meat that is somewhat easy to remove for sandwiches and such over the next few days, and then grab out my big ol’ cast iron cauldron/stock pot and put all the bones in, cover with water, add in 1/2 cup of raw unfiltered apple cider vinegar and let it simmer for 12 to 24 hours to make a real good stock for turkey noodle soup & turkey stew. This one bird will feed us another 5 or 6 times. 🙂

Smoked Turkey

I can’t wait till we are smoking our own home raised turkeys to feast on during the holidays, that is the plan for next year. So for this turkey I rubbed the outside of the turkey with olive oil, sage and thyme, then injected garlic-turmeric infused butter into the meat whenever we’d go out to baste it. Turned out amazing, super juicy, tender and smoked to perfection.

Turkey Stock

This picture was taken right after I picked the carcass clean of the choice meat. The remaining meat and bones when in here, including the neck, gizzard, liver and heart.


After picking all the choice meat off the bones I put all that was left in my cast iron stock pot, covered with water, added in 1/2 cup ACV and will let it simmer for 12 to 24 hours. I am amazed at how using the bones in this way makes the best soup stock I’ve ever had, and how since we have moved out here all 6 of us have been enjoying vibrant health. None of us has been sick at all, and that is saying something. When we lived in Oregon, before I learned to do the many nourishing traditions I have learned during this time, we’d have colds, flu and all kinds of bugs sweep through our family several times per year. Now, nada.


Sweet Potato Cookie Recipe, and Happy Thanksgiving!

This is our 2nd Thanksgiving in Missouri, and our first at home doing our own thing. I am thrilled to be creating traditions now that will reverberate each holiday season from here on, and hopefully pass down to my children. Here is what we are up to.

Sweet Potato Cookies
makes about 18
adapted from the recipe on pg 530 of “Nourishing Traditions”

1 cup cooked sweet potato or squash (I cook mine in my dutch oven at about 300F for about 40 minutes or till soft)
1/2 cup butter/lard, softened
3/4 cup honey/maple syrup/sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon powdered cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
2 cups flour
optional: you can add 1/2 cup raisins and 1/2 pecans, I don’t.

Place all ingredients except pecans and raisins in a large bowl, and blend well, then fold in the nuts and raisins if you are adding them. Form into walnut sized balls and place on buttered cookie sheet. Bake at 325 for about 20 minutes. After 5 minutes in the oven you can press cookies down lightly with a fork. Let cool completely before removing to an air tight container for storage, or enjoy fresh. They are quite soft, and are more like muffin tops than cookies, but hey… 🙂

From Scratch Pumpkin Pie

Yesterday our friend called us and offered to give us a whole trailer load of pumpkins, some were too far gone for eating making great compost and chicken supplements, but a few of them were worthy of using to make my first from scratch pumpkin pie. I plan to finish the pies today and put them in the freezer and save them for thanksgiving. So now I will share my recipes for the pumpkin pie filling and also the pie crust, which is the same pie crust recipe I used for the apple pies I made before. (https://earthenstewards.wordpress.com/2014/10/17/apple-pie/)

Pie Filling:

First I found a succulent ripe pumpkin, it was about 10″ diameter, and looked a lot like a jack-o-lantern variety, only much smaller. I washed the outside of it, broke off the stem, and then cut the pumpkin in half. Scooped out the seeds and stringy guts in the center. Then I put the seeds aside to wash and save to plant next Spring. I then cut the halves into smaller chunks and arranged them in my cast iron dutch oven, and put it in my preheated 300ºF oven, and let it cook for around 40 minutes or more. When I smelled that rich sweet aroma of pumpkin cooking I opened up the oven and dutch oven and started poking around with my fork. The flesh was super soft so I pulled it out and let it cool on the counter. Later when cooled enough to touch, I separated the pumpkin meat from the skin. I noticed that the pulp/meat was very juicy, so I decided to strain the mush overnight. The next morning I put the mush back in a mixing bowl, and blended using my little hand blender. I gathered the following ingredients:

  • 1 cup sugar (I used raw sugar, as I like the big brown crystals)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 eggs
  • 3 cups pumpkin puree
  • 2 cups of whipping cream
  • 1/2 teaspoon vanilla extract

In a separate bowl I added the ingredients listed above and mixed well. Then I set mixture aside, preheated the oven to 425ºF and began on the pie crusts.

Pie Crust:

Gather together-

  • 2 1/2 cups flour
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 1/4 cup tallow/lard
  • 12 tablespoons butter, cold and cubed
  • 1/4 to 3/4 cups of ice cold water

In a large mixing bowl mix together salt and sugar. Add lard/tallow and break it up with a pastry cutter as you start to coat it all up with flour 1 cup at a time till it gets crumbly, then add the rest of the flour. Add in the cubed cold butter and work it into the flour with hands or pastry cutter. Work quickly before butter softens, work it till it’s crumbly. Add ice water a 1/4 cup at a time mixing until dough forms, work into a ball. When it comes together stop working the dough or it will get tough. Divide dough in half and flatten it slightly to form a disk. Wrap each disk in plastic wrap or wax paper and refrigerate for 30 minutes. On a floured surface roll each disk out into a circle about 1/4 to 1/2″ thick,  1o to 11″ wide to make a 9″ pie. I used my round cake pans to bake these in, as I don’t have pie dishes yet.


I put the crust in the pan, made sure it was gently stretched/pressed into the corners and then added the filling to 2/3 full. Then I trimmed off the excess crust around the edges, and put them in the oven. I baked the pies for 15 minutes at 425ºF before lowering the oven temperature to 300ºF for the remaining 40-60 minutes. You want to cook the pies till a toothpick or butter knife comes out practically clean.


Now I plan to let the pies cool, and freeze them till Thanksgiving. Done!


Rampage of Gratitude to kick off the holidays ❤

I am giving my thanks to the most beloved people in my life through cooking us up a feast this Thanksgiving, so we can share good grub and make memories together this holiday season.

I’m thankful for my desire and inspiration of keeping my family healthy, and my growing knowledge of yummies I am able to make for them.

I’m thankful for how I find myself creating delicious health art in the kitchen for us/them to nourish with and enjoy!

Even the treats I make with trusted ingredients from scratch, which gives me a satisfaction that is indescribably alluring to keep me at it each day.

It is my pleasure to accomplish new nourishing baking skills and learn through trial and error each day.

I love that we are the kind of family where my kids are growing up on a 99% from-scratch-diet, where my children see and help their mama prepare and make daily nourishing traditions for them.

I’m thankful to be learning and sharing these traditional skills that my children can someday hand down to their own children and grandchildren that will enrich all our lives with vibrant health for generations to come.

Rabbit Stew Recipe (So Good!)

My first Rabbit Stew was incredible! The kids were begging to have the left-overs for lunch today 🙂

One 3.75 lb rabbit made a stew that will feed us 3 times, I was able to store 2 meals worth of stew in the freezer for future dinners after eating a big helping the first night.

Recipe: I started first thing in the morning, took my big stock pot, put the dressed rabbit (bones and fat intact) in the stock pot, filled the pot with water and 1/4 cup of raw apple cider vinegar, and one coarsely chopped medium red onion and about 10 cloves of garlic, chopped and smashed. I put the flame on med-high till it began to boil, stirring occasionally. Then I turned the heat down to low and let it slow cook all day, half the day with the cover on. By early evening (around 4pm) the meat was falling off the bones nice and easy, so I picked out all the bones, added chopped carrots, celery, chopped potatoes, a cup of rice and some noodles. Then I added salt, pepper, turmeric, parsley, a pinch of rosemary and let the noodles and rice finish becoming tender. Then I threw together some from scratch biscuits.

I read many recipes for rabbit stew and all of them called for chicken stock, well I wanted to taste the rabbit, not chicken so I made the stock from the rabbit bones. DELISH! I can officially say, Rabbit Stew is my favorite! Still tastes a lot like chicken, just slightly different. Hard to put a finger on how it’s different, it just is. lol

This time of year homemade soup stock is so healing and great for the immune system, I love homegrown!


Here is a picture of the stew I made out of the rabbit soup.

Rabbit Stew & Dumplings

Orange Muffins

orange muffins

Orange Muffins Recipe~
(adapted from a recipe on pg 222 of ‘Better Homes and Gardens: Complete Step-by-step Cookbook’ printed in 1979)

For one dozen muffins.

Gather together:
3 medium oranges
1 beaten egg
2 tablespoons cooking oil (coconut)
2 cups flour (white non-gmo)
3/4 cup sugar (I prefer organic raw sugar, the big brown crystals)
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sifted powdered sugar

Pre-heat oven to 300 degrees Feirenheit
Put your cupcake liners into the cupcake pan.
Shred peel from 1 orange; researve.
Squeeze juice from all oranges.
Measure 3/4 cup juice, 1 teaspoon of the peel, egg, and oil, mix well in a medium bowl.
In a separate large bowl, stir together flour, sugar, baking powder, salt and baking soda.
Add in orange mixture, stir till just evenly moistened.
Turn into cupcake pan, filling each cup 2/3 full.
Bake 20-30 minutes, check with toothpick till it comes out clean.
To prepare glaze:
blend 1 tablespoon of reserved orange juice and the rest of the orange peel with powdered sugar.
Add more juice to make of drizzeling consistency.
Drizzel atop cooled muffins.


These turned out SOO good, the big raw sugar crystals just burst in your mouth with each bite, and that wonderful orange flavor is just divine at breakfast time 🙂

Apple Pie

I’m afraid I have become somewhat of a “from-scratch-snob”…. lol!

A few days ago, my husband posted a picture of a treat he wanted me to make on my facebook wall. Looked yummy, they were called “Apple Pie Roll Ups”… I was like, mmmm ok lets see. I looked at the recipe and felt the wind in my sails suddenly stop…. this was the recipe:

baked apple pie roll ups


10 slices white bread
1 can apple pie filling
1/3 cup melted butter
1/2 cup sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees.
Cut the crusts off your bread and roll each slice flat with a rolling pin. Combine cinnamon and sugar on a small plate.
Pour the apple pie filling onto a plate and chop it so the pieces are smaller. Put about 2 tablespoons apple pie filling on each slice of bread and roll up.
Dip each piece into melted butter (I poured a tiny bit of butter into a “butter dish” and just rolled in there) and then roll in the cinnamon sugar.
Place seam side down on a parchment lined pan and bake 15 minutes or until browned and crispy. Serve warm.

One of the main reasons I wanted to make an apple treat is we have a big bag of apples on the verge of spoiling that I wanted to use up before it was too late. This recipe robbed me of my waste-not desire to use up my apples and was full of a bunch of “fake/cheaters/unknown ingredients”. Deflated on this recipe, I went online in search of from scratch recipes for the filling and the crust, because now I wanted to make us the real thing. I found a page on foodnetwork.com by Paula Deen, she shared her filling and crust recipe. They both sounded great so I wrote them down and got to work.

I do have a silly little confession to make, I have been afraid to try making a pie, and have avoided it over the years. I mean most people in my life have always bought store/restaurant made pies, honestly I don’t think I’ve ever tasted a homemade pie in my life! And whats funny to me is I’ve never really liked pie, the crust was always off in texture and flavor, and the filling usually quite bland. Not being a big baker myself, I guess I just assumed that they were really hard to get right.

The ONLY reason I went ahead with attempting to bake a pie was to use up my apples before they spoiled. I followed the recipe carefully, and did end up making a few tweaks on the ingredients for my pies, such as I used tallow where she called for shortening, and I baked my pie in a 300°F oven (as my cute little oven doesn’t like to get hotter than 300°). Here is the recipe I followed:

Paula’s Apple Pie Filling
Recipe courtesy of Paula Deen

Recipe courtesy Paula Deen, 2008
Paula’s Apple Pie Filling Paula’s Apple Pie Filling

Total Time: 1 hr 45 min
Prep: 40 min
Inactive: 20 min
Cook: 45 min

Yield: 8 servings



3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon, plus more for sprinkling
Freshly ground nutmeg, to taste
7 medium apples, peeled, cored and thinly sliced
1 lemon, zested and juiced
3 tablespoons butter, diced
Egg wash, for brushing
Sugar, for sprinkling

Paula’s Perfect Pie Crust:
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water


Paula’s Perfect Pie Crust, recipe follows

Preheat oven to 450 degrees F.

Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss. Stir in the sugar mixture to evenly coat the apples.

Set aside. Roll out chilled dough into 2 circles and use 1 round to line a 9-inch pie pan. Chill the other round.

Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter.

Using a pastry cutter, cut an even number of strips from the remaining rolled out dough. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly. Fold the strips back across and repeat until completed.

Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar. Trim the overhanging dough and crimp edges.

Bake pie for 45 minutes. Let rest 20 minutes before slicing.
Paula’s Perfect Pie Crust:

In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.

When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.

Yield: 2 (9-inch) pie crusts

Read more at: http://www.foodnetwork.com/recipes/paula-deen/paulas-apple-pie-filling-recipe.print.html?oc=linkback

Here is a picture of my pie:


Fire Cider

Fire Cider

Fire Cider

For for the past week or so my foot has been in such flaming pain! Yesterday was REALLY bad, by the end of the day I could hardly walk at all. My oldest son, Paul had an eye ache, kinda looked like pink eye coming on. So we did the Fire Cider challenge. 1 tablespoon of Fire Cider, mixed into 1 cup water with 1 teaspoon of baking soda. It tasted very pungent and potent, but good too, super garlicky and hot. This morning Paul’s eye is back to normal and my foot feels SO MUCH better! I am in awe!

My Fire Cider Recipe:

1/2 cup shredded ginger
1/2 cup shredded horseradish
1/2 cup shredded turmeric
1/2 cup diced onion
1/2 cup crushed garlic
3 cherry bomb peppers
3 habanaro peppers
1 lg sliced lemon with rind
1/2 cup crushed calendula flowers
1 handful of chopped sage
2 sprigs rosemary (4″ long)
Raw Unfiltered Apple Cider Vinegar

Put all the ingredients into a large jar, pour ACV over all of it, cover about an inch or so above food, cover with a plastic lid, or put a ziplock bag over the top before screwing on a metal lid, vinegar is corrosive to metal. Set in a place where you remember to shake the jar every day or so. After about 4 weeks strain it out, compost the chunks and enjoy the vinegar! Use it as a tonic, salad dressing, or in recipes. This stuff is delish!

Homemade Barbeque Sauce

BBQ Sauce My base recipe comes from here: www.simplyscratch.com/2011/09/homemade-barbecue-sauce-part-1.html

I made a few modifications, it turned out delish, but still needs some fine tuning. Here is my recipe.


1-1/2 cups Dark Brown Sugar, packed {this step is crucial so the vinegar is balanced}

1-1/4 cups Organic Ketchup

1/2 cup Red Wine Vinegar

1/4 cup warm Water

1 tablespoon Worcestershire Sauce

2-1/2 teaspoons Ground Mustard

2 teaspoons Chilli Powder

1 teaspoon Garlic Powder

1-1/2 teaspoons Real Sea Salt

1 teaspoon Black Pepper


I put the packed dark brown sugar into a large bowl, then added the warm water and whisked it till the sugar was dissolved. Then I added in the ketchup, and the rest of the ingredients and kept whisking it till it was smooth and looked right. It tastes amazing, but I plan to continue to experiment and tweak the flavor.

This was a quick make, and I had everything I needed for it in my kitchen or food storage. It made about 3-4 cups, we used this batch on some sliced pork roast and steaks sliced thin, then smoked it. Turned out delicious! Plus I know everything that went into it, and it has zero high fructose corn syrup! Can’t wait to make more.


Mullein Magik!

I’m officially in love with Mullein! I’ve been reading about it for months, and was blessed with finding a few plants here and there. Our friend from down the road, Christel had one growing in her yard and pulled the whole thing roots and all and gave it to me. So thankful for such generous neighbors!

Yesterday on our way out to Osage Beach (to pick up items needed to complete our grey water system), I saw so many Mullein plants and expressed a wish to Tim to let me pick some on the way home. Well, I found a patch on the way home of HUGE Mullein plants and pulled 3 of them out by their roots and brought them home. I feel SO BLESSED! Now it’s time to dry all my treasures and prepare them to be made into salves, oils, tinctures, vinegars and infusions! 

beautiful first year rosette of the sacred, beloved Mullein Plant!






Rainy Day Fun – Cardinal – Homemade Donuts

What a fantastic day of indoor fun, that turned into a trip to the grocery store with the kids and back home to make pastry treats for us all! I felt like eating donuts, and expressed this wish to Tim, who agreed it was a fantastic idea. Off to the store the kids and I went, and left Tim at the trailer to rest in sweet silence… We drove the 4 or so miles to Laurie to the grocery store to get a few ingredients we needed for my donuts recipe. I found it online at: http://amandascookin.com/2011/05/homemade-doughnuts.html ~ I used her recipe as a guide, substituted a few things and they turned out DELISH! Everyone loved them 🙂 That was fun! Ahahaha! These happy moments make all the other cooking ooopsies all worth it! hahahaha! But then again, how could someone screw up sweet deepfried cake dipped in sugar… bahahahaha!

Homemade Doughnuts
adapted from AllRecipes
printable version

4 1/2 teaspoons Instant yeast (or 2 envelopes active dry yeast)
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm water kefir
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup coconut oil
5 1/2 cups flour
1 pint Canola oil for frying

That’s right, I deep fried something… lol!

Sprinkle the yeast over the warm water and gently stir to get all the yeast wet add in a pinch or so of sugar, stir well. Let stand for 5 minutes, or until foamy.

In a large mixer bowl mix together the yeast mixture, water kefir, sugar, salt, eggs, warmed coconut oil, and 2 cups of the flour. Mix for a few minutes with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl.

On a lightly floured surface, knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl and cover with a clean towel or cloth. Set in a warm place to rise until doubled, about 45 minutes or so.

Turn the dough out onto a lightly floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter and place on large cookie sheets. Cover doughnuts with a cloth or towel and let rise until doubled, about 45 minutes.

Add enough oil or shortening to a cast iron Dutch oven* to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350° F, then WAIT. Wait several minutes and make sure it’s going to stay at 350 F. If it goes up, turn the heat down. Get it to where the temp will stay around 350 F, THEN proceed with cooking your doughnuts. Cooking at too high of a temperature will overcook the exterior and undercook the interior.

Have ready a plate lined with a cloth or paper towels.

Carefully slide doughnuts into the hot oil using a wide spatula, do not crowd. 3 doughnuts should fit comfortably in a standard Dutch oven. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown, a few minutes or so per side. Remove from hot oil, to drain on cloth/paper towels/wire rack.

Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Dip the finished doughnuts as the next batch is frying. Place the dipped doughnuts on a waiting cookie sheet.

* Cast iron retains its heat better and more evenly than other vessels, which is why it’s my pan of choice for frying. You can certainly use a deep fryer, I just hate all the major clean up with those, so I stick with the Dutch oven.

Then while I’m making the dough for the donuts, this adorable little bright red bird lands on our picnic table out our dining table window to munch on the apple chunks the kids left on the table next to spiderman 🙂 My Timmy took this picture of the beautiful bright red birdy for me, since I was covered in sweet donuts fixins slime!

I love getting to see such beautiful, wildlife, so diverse and colorful. One of our RV park neighbors, who calls herself, Cookie, and brings us treats every so often, has this little bird feeder attached to the tree outside her window. As I walk passed in the mornings to head to the bathrooms, I see these super tiny bright yellow birds feeding at her porch 🙂 Then the turtle that walked by our living room window the other morning! I just love it here! Thank you Ozarks for your diverse wildlife… could do with out the ticks though… lol

Science – Inoculating Logs – Foraging Morel – Walk by the Lake

What a day!! I think I overdid it a bit, as my hands are so achy and sore. I drilled a good portion of about 600 holes to inoculate our Missouri Hardwoods. My forearm is wicked sore from hammering in the dowels covered in mushroom spawn. But it was all worth it! We got SO much done. We only have about 400 holes to go 🙂 The boys were a great help again today, and are getting great with a drill and a hammer, they are awesome dedicated team players.

After we decided to call it a day Timmy brought us out to the public lake access to go for a nature walk. It was so beautiful, as Spring is showing her beauty with blooming trees, flowers, mushrooms and tadpoles!

Great Blessings in Small Packages


I love this space!

I love this space!

As I sit here and appreciate my many blessings, and see my adorable little tidy kitchen, I am reminded of pioneers of the ol’ west who crossed the Oregon Trail going west to freedom and a new start. We are reading the Laura Ingalls-Wilder Series and have gleaned lovely visuals of what daily life must have been like for these pioneering families, for the mother and father to take care of their brood and carve a life out of the wild. As I feel we are modern day pioneers, going back to our roots and rediscovering a simpler more fulfilling, sustainable, responsible, independent life for ourselves, to show our children how to live with the land… I think of how hard life must have been for those mothers, the tools they must have had out on the plains or in the mountains…. My kitchen is tiny, but amazingly convenient, with a stove, oven, sinks and counter space…. Comparing that to living out of the back of a wagon, I feel pretty darn blessed. I love my tiny home, I love keeping it cozy and clean, I love nourishing my family with such wonderful modern day conveniences.

So Blessed ❤

Homemade Granola Cereal: Horse Chow: Family Favorite!

Almond Honey Oat Granola2

This is my super simple, family approved homemade horse chow! Let yourself be inspired! This is delicious, nutritious and so customizable! You can make this simple recipe, or add in all kinds of yummies, from chocolate, dehydrated fruit and any nut or seed that you can think of! Have fun, be creative, Nourish Deeply!

Simple Granola Bars / Cereal / Horse Chow

(the perfect substitute for all those boxed cereals)

Serves: makes 3 lbs



  • 3½ cups rolled oats
  • 1 cup raw ground chunks of almonds
  • 2 teaspoons ground cinnamon


  • 1 teaspoon refined coconut oil
  • 6 tablespoons unsalted butter
  • ½ cup honey
  • 1 tablespoon unsulphered molasses
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • Also need – parchment paper


  • Preheat the oven to 250 degrees.
  • Cover a rectangular baking sheet with parchment paper.
  • Mix the dry oats, almonds, & cinnamon together in a large mixing bowl.
  • Heat the butter and coconut oil till melted together in a small saucepan over low heat.
  • Once the butter melts stir in the honey, vanilla and salt.
  • Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
  • Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
  • The granola will become crisp as it cools at which point you can break it up into small chunks by pounding it in a zip lock bag.
  • Store in air tight container at room temperature for up to 2 weeks.

Delish Slow Cooked Black Beans with Cayenne & Lime


:Black Beans:
read all directions through before starting to make the recipe.
2 cups dry black beans
(pre-soaked 12 hours, rinse, and soak the beans for another 12 hours)
Upon the second soak mix in fresh squeezed lime juice of a whole lime, add a few generous shakes of Chili Powder (approx 2 tsp), a few light shakes of Cayenne Pepper powder (approx 1/4 tsp), a couple light shakes of Black Pepper (approx 1/4 tsp), mix into bean water and let sit for the 2nd 12 hours. I normally start mine in the morning, then, that night before I go to bed I rinse the beans and refill the bowl with fresh water and then adding the peppers and lime juice for the second soak to let those flavors seep into the beans.

The next morning, after breakfast prepare:
1 onion, chopped fine
1 garlic bulb, smashed and minced
Olive Oil, Grape Seed Oil & 1 tbs butter
So as your beans are ready the second morning, I like to get my slow cooking well before noon. Preheat your oven to about 300 F, a nice low heat to slowly warm up the cast iron. All good things are worth the time and effort.

So I take my dutch oven, I use my 5 quart cast iron lodge, pour in the oils and butter, throw the chopped onions and prepared garlic, put the lid on and let it sit a while in the oven.

*When you smell the onions and garlic sauteing and fuming strongly, go ahead and grab your oven mitts and take the dutch oven out and set it on a safe surface and open’er up. Add in the pre-soaked/spiced beans. Allow to slow cook in oven for about an hour, and add in a few/handful of Tomatillos, stir in and put it back in the oven. Come back and stir occasionally. It takes a while for them to get tender. If I get mine in before noon, by around 2 to 3 the beans are ready and tender. Then you can set the pot of beans out to cool, and fine tune the flavor to your liking. Then I just put the lid back on, put the oven down to warm and let it sit in there till dinnertime, they continue to thicken as they set. Then I turn them into black bean tacos or black beans and rice. Delish! I love cooking by intuit. 🙂


Homemade Tumeric Raw Honey Salve

Tumeric Honey Salve

A few weeks back I made a beautiful batch of healing salves, that work better than anything store bought I’ve ever used, and I know it’s safe because I know what I put in it.

I didn’t measure out each of the ingredients. I just melted down a big chunk of Shea Butter and intuitively added the other ingredients to create the desired consistency.

Also I didn’t add the honey to the heated oils to maintain the living enzymes and qualities of the Raw Honey. I just add a glob of honey to the finished salve, mix it in and it usually gets used within a few weeks. The honey changes the consistency and makes the oil salve a bit stickier, but the healing effects is unmatched! Way worth the “inconvenience” of the stickiness.

Materials needed:

  • Double boiler
  • dishes or tins to pour the finished oil mixture


  • Olive Oil
  • FairTrade Raw Shea Butter
  • Coconut Oil
  • RoseHip Infused GrapeSeed Oil
  • Tumeric Powder
  • Raw Honey

First I melted down the Shea Butter in the double boiler, then added the rest of the ingredients except the honey. Stirred it all together and poured them in the tins. Waited for the oils to cool and set, and then with one of them put in about a teaspoon of raw honey and mixed. Raw honey is a powerful topical healer, with natural anti-fungal and anti-viral properties as well as so many more health and healing benefits. Those bees are incredible!

How To Make a Cayenne Salve: HerbMentor.com

Please click this link to see the article I found the below information as well as the pictures. HerbMentor is a great learning herbs site with a wealth of info on this and other incredible healing foods!

I’m going to make some, but instead of using Bees wax as the recipe calls for, I’m going to use Fair Trade Raw Shea Butter, because that is what I have on hand 🙂

Cayenne for Pain

Cayenne is famous for reducing many types of pain. It works by effecting your nervous system. Substance P is a neurotransmitter that relays information and results in what we call pain. Capsaicin, a major constituent of cayenne peppers, blocks substance P and therefore reduces pain.

When cayenne is used topically it can relieve many different types of pain, from diabetic neuropathy, shingles, migraine headaches, back aches, arthritis, menstrual cramps and bruises.

Cayenne Salve

so easy to do it yourself!

Cayenne Salve

Today’s recipe is a super simple salve that can be made up very quickly and bring big-time pain relief.

For this recipe you’ll need…

  • 1/2 cup olive oil
  • Two heaping teaspoons of cayenne powder (or 15 grams).
    (Just pick this up at the market if you don’t have any.)
  • 1/2 ounce of beeswax
    (Available at Mountain Rose Herbs, along with cayenne)
  • Double boiler
    (Don’t have one? Try a local thirft store.)
  • Cheesecloth
    (Available in supermarkets.)

Begin by infusing the cayenne into the olive oil over a double burner.

I heat the oil and cayenne until it is warm, turn off the heat and let it sit (warmly) for about 20 minutes, then turn the heat on again.

I do this for at least one hour to a couple of hours, you could do it for 24 hours if desired.

Once the cayenne and olive oil have been infused, strain off the powder through a cheesecloth. Reserve the infused oil.

Heat the beeswax until it is melted. Stir in the infused oil until the beeswax and oil have been thoroughly melted together and combined.

Immediately pour this mixture into jars or tins. (Makes roughly 4 ounces).

Let it cool and then label it.


Using your cayenne salve

This cayenne salve can be used on aches and pains, from sore muscles and joints to bruises and even nerve pain.

It is best for closed wounds and may sting a bit on open wounds. Even on closed skin you may feel a bit of burning or heat in the area where it is used. It should be applied externally only and used within 6 months for the best results.

If using it for arthritic pain it may take up to a week or two to see results. In this case you want to use it daily to decrease chronic pain.

Caution: When cayenne comes in contact with your mucosal membranes or eyes it will burn! Be sure to wash your hands thoroughly after touching cayenne or use gloves to apply the salve to the desired area. If you are using the cayenne salve on your hands, consider applying it at night and then sleeping with gloves on.

We’d Love to Hear From You!

Do you use cayenne for pain relief?

I do use Cayenne, I normally put it in rice, or in lemon tea, but LOVE this idea for using it topically! I love making homemade salves, so this one will be a great one to add to my collection. Thank you HerbMentor for sharing this treasure!

Harvest Joy- Live Cultured Green Beans

Pickling Time!

I have been chomping at the bit for enough green beans to come ready so I could pickle some. Last year, I was able to pickle a HUGE batch, but we finished it off within a month! I am so excited to have these treats available again 🙂 ❤

Fermenting time! One of my family favorites, live cultured green beans :)

notice the cloudyness of the water, mmmm, means it's workin!

3 days of fermenting, notice the cloudiness of the water…. mmmmm that is a sign that the Lacto-bactilli are doin their thang … YUM!


Garden Fresh Green Beans and Nasturtium Seed Pods :)

I’m thinking that the Nasturtium Seed Pods will gift this batch of pickled green beans with a delish peppery flavor 🙂 We shall see 🙂