Recipes to Nourish

Little Love’s Genesis - A Birth Story

2012-03-08T01:35:00.000-08:00

“Birth isn’t something we suffer, but something we actively do and exalt in.” ~ Sheila Kitzinger

I don’t normally share much about my personal life here, but today is a special occasion. It’s Little Love’s birthday! This is my story, the homebirth of my daughter. It’s very personal and dear to my heart. I know I normally share recipes here, but this fits under Holistic Health for me, and it’s another passion of mine. I hope you enjoy.

Please keep comments respectful. This story is my personal experience. I understand homebirth is not for everyone, and for some, health conditions prevent it from being a possibility. Homebirth was what was best for me and my baby.

Litte Love

Little Love’s Genesis

On July 8, 2006 I found myself wide awake, laying in bed, overwhelmed with this feeling I had not had before. I couldn’t wait any longer, I needed to know, so I got out of bed and took a pregnancy test. I was so nervous and for some reason felt that I could not look at the test strip this time, so I left the room. The previous months of looking at the test strip had been hard, filled with sadness after seeing that I wasn’t pregnant. This time, I just needed to wait a minute before I could look. After four months of trying, there were two pink lines, loud and clear! I screamed, "I knew it!" and started to cry, overwhelmed with excitement. Finally, after four months of trying, I was pregnant!

I read the book Spiritual Midwifery by Ina May Gaskin in college. My college roommate/dear friend loaned it to me and I was so grateful. This book blew me away! I knew after reading this I wanted to have a homebirth someday. But, I let the fear in, the fear based comments from family and friends about how homebirth was dangerous, and I put my dream aside.

My prenatal experience started with a horrible OB/Gyn doctor's office. Even with scheduled appointments, I always waited at least an hour before being seen, and the prenatal visits were about five minutes. The visits were so rushed, I honestly don’t think you can call this prenatal “care” – really, how can there possibly be CARE in five minutes, how can you possibly ask questions or learn anything in such a short amount of time? About five months went on with this kind of “care” and then serendipity hit.

I was out to eat, having Thai food at one of my favorite restaurants, and I ran into some friends. I had not seen them in a while and I shared that I was pregnant. They asked about how my experience was so far. And then … my serendipity moment, they offered to share about their experience with homebirth. They had both of their kids at home and hearing their stories just soothed my soul. I knew at that moment I would never go back to the OB’s office. My body, my baby, my life, my choice - this was my mantra from that day forward.

They gave me their midwife’s number and I called her that night. She called me back right away and was so kind and caring. But, she was not available around the time of my due date, so she referred me to my beloved midwife Tosi. The first second I spoke with Tosi, I knew she was a kindred spirit. She spoke with me for quite some time on the phone, answered all of my questions, and was so caring and compassionate. I scheduled an appointment for a consultation right away. Before the appointment, she mailed me a packet with tons of information, I didn’t receive anything like this from the OB’s office, the amount of information was amazing. I learned so much from that packet, things that I had no idea about. After my first consultation with Tosi, I knew, without a doubt, that having a homebirth with Birthstream was the best decision I had made.

I had my first prenatal appointment with Birthstream on November 13, 2006 and what an amazing experience that was! Tosi came to my house and spent a little over an hour with me, and this was a free consult. It was such a blessing to have this kind of dedicated loving care, and it was in MY home! Tosi shared so much knowledge with me, so much important information that the OB’s office never shared. She did the usual prenatal checkup, taking my blood pressure, pulse, weight, checking my urine, measuring my tummy, etc. She also let me hear Little Love’s heartbeat and she helped me feel the different body parts of my baby. She actually wanted to hear about my pregnancy and my experience so far. I shared with her that on September 25, 2006, I felt Little Love move for the first time (and how amazing that was) and that I found out she was a girl on October 18, 2006. Tosi took so much time with me, making sure all of my questions were answered and that I was comfortable. This was very different from my horrible five-minute appointments at the OB's office, where I always had to wait at least an hour before I was seen for my scheduled appointment. All of my prenatal appointments with Birthstream, whether it was Tosi, Claudia or Rachel, were all so special and informative. Tosi, Claudia and Rachel made me feel so special, safe and comfortable.

Before I knew it, it was Monday, March 5, 2007 and I had started to go into early labor. It was just a regular day and I was carrying on with my normal routine at home. I had been having Braxton-Hicks contractions for quite some time, but late in the afternoon, they started to feel different. I started feeling these stronger contractions around 3:00 p.m. The contractions felt intense to me, a feeling I had never experienced before. Wondering what to do, I called my midwives and Rachel came to my house right away. She arrived at 9:00 p.m. and checked in with me. I was very calm, breathing through my contractions, sitting on the birth ball and sipping water. Rachel was so wonderful, she rubbed my back, which was hurting and talked to me in a caring, quiet voice. My contractions were not really going anywhere and at 11:45 p.m. she did a vaginal exam, just to help determine where I was in my labor. At this point, I was 1 cm dilated. Shortly after the exam, Tosi arrived too. Both Rachel and Tosi gave me great advice, and suggested I try to sleep. Since I was working hard, but not progressing, they gave me some Skullcap tincture to help my uterus relax and to help me sleep. They wanted me to check in with them in the morning. After tucking me in bed, they left. I tried to sleep, but I just couldn’t, and that was the story for the next few days. My labor continued and Tosi and Rachel suggested taking walks, resting when possible (since I could not sleep through the contractions), and to try and go on with my normal routine. So this is what I did. I staying hydrated and nourished. I went for walks at McKinley Park and around my neighborhood, stopping many times when I had a contraction. On Tuesday, my dad and stepmom came into town, that night they met with my mom and my dear friend Rick and picked up dinner to bring over. It was a quiet dinner since I was really concentrating on my contractions. I was aware enough to notice that my dad had started timing my contractions, which was really special. At this point they were about 7-8 minutes apart. That night I took more Skullcap and tried to sleep, but I was just unable to sleep through the contractions. Wednesday morning soon arrived and I still was having the same intense contractions, but not really progressing. Claudia came over at 10:30 a.m. to check up on me. I was just relaxing on the couch, having milder contractions about 5-8 minutes apart, but again, no major progression. We all decided not to do a vaginal exam because if I had not progressed I did not want that to discourage me. So, I kept up with resting as much as possible. Claudia wanted me to rest and try to get out of the house and be a little more mobile. We also talked about having a small glass of wine to help me and my uterus relax. I have to admit, we talked about this for a while because I didn’t know much about this then, and I felt worried about drinking the wine. But after learning more about the purpose behind it and the safety, it made sense, and I agreed to have some. Shortly after the visit, I called my dad to talk to him about how I was progressing, and since nothing huge was happening, my dad and stepmom decided to drive back to their house. We laughed about the possibility that Little Love would come as soon as they got home.

So wine and a veggie sandwich for lunch it was. This sandwich, which I normally loved, was not tasting that good to me and I had trouble eating it. I was feeling really uncomfortable and trying to rest in the dark, breathing through my contractions, which seemed to be getting really strong and very intense. At this point, a call to Tosi was made. She suggested I try to eat anything, then try to go to bed and if I had not fallen asleep by 10:00 pm to call her back. I tried eating foods that I normally loved, but the smells were nauseating to me. I couldn’t even eat guacamole, one of my favorites. I ended up having a few bites of chocolate pudding and that was it. My contractions were getting so intense and I went back to my bedroom to see if I could sleep (who was I kidding, I had not slept through my contractions in days). I was in bed only moments, lying on my left side, breathing through my contractions. [At this point, my memory gets a little bit sketchy, but with the help my Birthstream labor record, I have been able to piece it together.] I felt like I had to go to the bathroom, so I got up to go and I passed my mucus plug. Then I got back into bed. Another call to Tosi was made. She said she was pleased with my progression and to rest and keep her informed. Meanwhile my contractions were so intense and close together, about 1-3 minutes apart. I felt like I needed to push. So another call was made to Tosi. Tosi said she would call Rachel and be on her way. Rachel and Tosi arrived around 10:00 p.m. at my house. I was still lying in bed on my left side, really feeling the urge to push, breathing through my contractions. During this time, Rachel was getting the birthing tub filled up along with prepping everything else. My contractions were now 3 minutes apart lasting about 60 seconds. At 10:10 p.m. Tosi did a vaginal exam and I was 7-8 cm dilated and Little Love was very low down. At 10:56 p.m. I went into the bathroom - still wanting to push - and as I went to the bathroom, I felt this pop, and my water broke! The clear fluids felt like they rushed out of me. By 11:03 p.m. Tosi had helped get me undressed and out into the living room where the birthing tub was. Someone helped me into the tub (memory lapse), which I was dying to get into, and I immediately started to relax from the warmth of the water. The water was so amazingly comforting and peaceful. The pain I was in lessened in an instant! I ended up kneeling, legs spread apart, facing the wall of the tub and squeezing the edge. By 11:07 p.m. I was bearing down with my contractions. I was very withdrawn and had totally turned inward. I was just listening to what my body wanted me to do. No one was anxiously hovering over me or staring at me waiting for what was going to happen next (this is how it should be when women are in labor and giving birth). For the most part, no one was talking when I was pushing, it was very peaceful and allowed me to do what I needed to do. I tried to let go of my mind and just let this birth process happen. By 11:15 p.m. I felt Little Love moving down, it was the most incredible feeling. At 11:25 p.m. I started actively pushing and had sips of water during this time. I remember that I was making some loud sounds, mostly moaning loud, which was very beneficial. I was just doing what my body was telling me to do. I was positive through the whole experience, I just turned myself over to my body and listened to her, and she told me what to do and I trusted her. I tried to focus on surrendering to and trusting my birth process. I believed in the strength of my own body. I quietly told myself, "You can do this, you are strong, women have been doing this forever, trust yourself, your body knows what to do.” At 11:48 p.m. Rachel got me some Tropical Recharge and I took sips of it to help give me some energy, a little boost. At midnight, Little Love’s head was visible. Tosi quietly said, "Your baby has dark hair, feel your baby's head," and I reached down and felt her. As I felt her head I thought to myself, SHE IS ALMOST HERE! At that moment, I felt Little Love turn her body inside of me, turn her shoulders and I felt her coming down! It was the most mind-blowing, amazing feeling I had ever experienced. Before I knew it Tosi was softly telling me not to push, but to just blow through the contraction. So that is what I did and at 12:21 a.m. Little Love's head was out and at 12:21:30 seconds, March 8, 2007, Little Love was born! Tosi gently pushed her through my legs and said, “Take your baby.” I picked her up out of the water, held her and turned around in the tub gazing at her. She gave out the sweetest little cry. I was so overjoyed with love. Giving birth to Little Love was the most amazing and rewarding experience. I gave birth to her, no one “delivered” her, we did the work together.

Tired Mommy & Little Love, just minutes old, still w/ vernix

Minutes after Little Love was born, Tosi and Rachel helped me out of the birthing tub and to the couch. Little Love was pretty alert and she immediately tried to wiggle up my chest to nurse. This was so beautiful watching her do something that is so natural. There she remained, trying to suckle. At 12:40 a.m. I delivered the placenta, Little Love's first home. Five minutes later Little Love’s umbilical cord was cut. I spent this precious time watching Little Love in amazement, so in love with her, and so unaware of anything else that was going on. During this time, Rachel had been in the kitchen and came out with a surprise. She had put together a BIRTHday plate beautifully arranged with apples, cheese and crackers and in the middle, a purple candle. Rachel and Tosi sang Happy Birthday to Little Love. This was such a special and thoughtful gift. I was so touched by that precious moment. I blew out the candle and then ate some of the food, and seriously, it seemed like the best apples, cheese and crackers that I had ever had in my life.

A very tired Little Love

Little Love and I were together for about 1.5 hours without being separated. By 2:00 a.m., Rachel gave Little Love her first exam, and still, Little Love was right by me, just down at the end of the couch. Little Love weighed 7 pounds 5 ounces and was 21 1/2 inches long. She was in perfect health. Around 2:30 a.m., Tosi took me to the back of house to help get me cleaned up. I ended up fainting once we got back to the bathroom for a minute, but I was fine, and Tosi protected my fall. Of course, like all midwives, they are prepared with all the necessary emergency items. I’m not sure what it was, maybe smelling salts, but Tosi helped get me back. Afterwards, Tosi helped me up, got me to go to the bathroom, and used some herbs to wash and clean me up. By 2:40 a.m. Tosi and Rachel had helped me into bed. I had a small tear that Tosi sutured while Rachel gave me some homeopathics to naturally help with any pain. By 3:45 a.m. Tosi and Rachel tucked Little Love and me into our bed. Meanwhile, Tosi left to go to another birth and Rachel cleaned up the house and started the laundry. By 4:10 a.m. Rachel had left to join Tosi at another birth.

Happily Nursing

So Sleepy

Having a homebirth was the most amazing experience of my life. I could not imagine giving birth any other way. I believe that birthing is not a medical procedure and I certainly was not sick, so there was no reason for me to give birth in a hospital. It was so special being able to give birth in my own home, in quiet, semidarkness, with my beloved midwives in attendance. To be in my own bed at the end was the biggest gift ever. This is the way it was meant to be. Laboring and giving birth to a baby is the most natural thing and women have been doing it for years and years. A woman's body is built to do this.

Birthing is such a sacred experience, a special journey, one you can never get back. Homebirth is not for everyone, but home is the only environment where the woman can control everything - how she births and what she wants to do. My hope is that young women and women at least know ALL of their options, do their own research and don’t take one answer as the end all answer. Women are strong and capable, and our bodies were designed to birth babies. It’s a woman’s right to decide how she wants to give birth to her baby. It’s also a woman’s right to have ALL information available, so SHE can make a decision based on awareness and knowledge, not based on fear.

Create Your Own Journey

If you are interested in more info…

Highly Recommended Documentaries:

The Business of Being Born

More Business of Being Born

Orgasmic Birth – The Best Kept Secret

One World Birth

For More Information on Vaginal Birth After Cesarean (VBAC):

International Cesarean Awareness Resources

VBAC.com A Woman-Centered, Evidence-Based, Resource

The Unnecesarean.com

Peaceful Parenting VBAC/HBAC/VBAMC Resources

To Find a Midwife Near You:

Midwives Alliance of North America

Citizens for Midwifery

American College of Nurse-Midwives

Chocolate Smoothie w/ Herbal Tea Infusion

2012-03-06T22:37:00.004-08:00

I’ve been trying to find other ways to get herbal tea infusions into my Little Love’s diet. She does love drinking tea, but she won’t drink full glasses of it usually. I’ve found that making smoothies with infusions works great. She will happily drink a full glass, yay!

If you haven’t had herbal tea infusions before, give them a try. They are loaded with readily available vitamins and minerals, you can’t get that from a vitamin supplement.

Chocolate Smoothie w/ Herbal Tea Infusion

This is great for a snack (a favorite snack in my house), and it’s great for breakfast too.

Equipment: Blender

· 2 cups frozen organic strawberries (or mixed berries)*

· ¼ to ½ cup organic broccoli or chopped kale*

· 1 ½ - 2 cups Nourishing Herbal Tea Infusion

· 2-3 tablespoons raw honey or sweetener of choice

· ¼ cup raw cacao powder

· 2 teaspoons coconut oil (optional)

· 1 teaspoon gluten-free vanilla extract (I use Simply Organic)

1. Place frozen strawberries, broccoli/kale, honey, cacao powder, coconut oil and vanilla in blender. Add herbal tea infusion, tea should be just below the frozen fruit/veg, not covering it. COVER with lid.

2. Blend on medium speed until combined and smooth, about 30-45 seconds. If you have a cheap blender like I do, you might need to add a bit more herbal tea infusion to help it blend.

3. Serve immediately.

Yield: About 4 cups.

Vegan-Option: Use organic maple syrup grade B or sweetener of choice instead of raw honey.

Tip: Try Vitamin C Herbal Tea instead of the Nourishing Herbal Tea Infusion, or make your own infusion.

*Note: This smoothie is wonderful with raspberries, blueberries, blackberries or a combo of all. If you really don’t care for the flavor of greens in your smoothies, just omit the greens and add a little more frozen fruit. OR, try adding a frozen banana to the smoothie, just omit some of the berries so you have about 2 cups of fruit total. The banana flavor tends to mask the “green” flavor of the veggies.

This post is part of Wildcrafting Wednesday @ Mind Body and Sole, Healthy 2day Wednesdays @ day2dayjoys, Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Wellness Weekend @ Diet, Dessert and Dogs, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, and Fresh Bites Friday @ Real Food Whole Health.

Spiced Carob Cocoa – Warm or Iced

2012-03-04T12:20:00.007-08:00

Carob – you either love it or you hate it. I LOVE it! It has a delicious malty flavor, yum, yum, yum! Carob is a great alternative for those who can’t have chocolate or are looking for a caffeine-free version of chocolate. It's high in fiber, a great source of calcium, and contains many other vitamins and minerals.

Hot Spiced Carob Cocoa is so comforting and soothing on cold days. It’s also so yummy poured over ice (my favorite way to drink it).

Spiced Carob Cocoa – Warm or Iced

Carob clumps easily, so I highly recommend using a blender to make this. If you don’t have one, you can add carob powder to a small bowl with the honey/maple syrup, vanilla and cinnamon, stir with a spoon and work the carob into a paste, then add to the milk.

Equipment: Blender or Small Bowl w/ Spoon, Medium-Size Saucepan

· 2 cups raw whole milk* or full fat coconut milk (See Resources)

· 3 tablespoons roasted carob powder

· 1-2 tablespoons honey or organic maple syrup grade B

· 1 ½ teaspoons gluten-free vanilla extract (I use Simply Organic)

· ¼ teaspoon ground cinnamon (I use sweet cinnamon, See Resources)

· Ice – optional, for cold version only

1. Place all ingredients in the blender. COVER with lid, you don’t want everything all over your kitchen.

2. Blend on medium speed until combined and smooth, about 15-30 seconds.

3. Pour into saucepan and heat over low heat to desired temperature OR pour over ice to have a cold version (it’s DELICIOUS iced!).

4. Serve immediately.

Yield: Makes 2 cups.

Vegan-Option: Use coconut milk instead of milk and organic maple syrup grade B instead of honey.

Note: Recipe can easily be doubled.

* For California residents, check out my favorite raw milk from Claravale Farm. They sell to stores and co-ops all over CA.

This post is part of Fat Tuesday @ Real Food Forager, Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Weekend Gourmet Blog Carnival @ Hartke Is Online, Traditional Tuesdays @ Cooking Traditional Foods, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Allergy-Free Wednesdays @ Gluten Free Pantry, Hearth and Soul Hop @ Premeditated Leftovers, Make Your Own! Monday link-up @ Nourishing Treasures, Sunday School Blog Carnival @ Butter Believer, Real Food Wednesday @ Kelly the Kitchen Kop, and These Chicks Cooked Recipe Swap @ This Chick Cooks.

Guest Post: Fermented Foods + Spiced Fermented Lemons & Fermented Citrus Beets w/ Ginger

2012-02-29T05:59:00.001-08:00

I am so honored and excited to be exchanging recipe posts with Jennifer from Hybrid Rasta Mama. Jennifer is a reggae loving, semi-crunchy, Real Foodie. She's passionate about conscious parenting, natural living, holistic health, real foods, and a Waldorf inspired approach to education.

There are just not enough kind things I can say about this sweet, beautiful mama. I truly admire Jennifer, she has a beautiful heart filled with compassion. She's the kind of person that makes you realize there is still kindness in this world.

Please make sure to visit Hybrid Rasta Mama. I suggest you start with her awesome post on coconut oil, 160 Uses for Coconut Oil and if you're like me and love pumpkin, you have to check out her post Pumpkin Recipes Gone Wild.
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Fermenting foods the way our ancestors did is a lost art but one that is making a comeback. Traditionally fermented foods like grass-fed cheese, kefir, miso, olives, pickles, sauerkraut, tempeh, and yogurt are some of the oldest and healthiest foods on the planet. The term “fermented” may sound unpalatable but this ancient preparation and preservation method, which involves breaking down carbohydrates and proteins using microorganisms such as bacteria, molds, and yeast, produces delicious food. More importantly, these foods contain probiotics that can be beneficial to your overall health.

Why should you incorporate traditionally fermented foods into your diet? Here is a short list outlining the benefits and the reasons of why you might want to keep a well-stocked refrigerator of various fermented foods and beverages.

· Fermented foods improve digestion. Fermenting our foods before we eat them is like partially digesting them before we consume them. According to Joanne Slavin, a professor in the Department of Food Science and Nutrition at the University of Minnesota, “…sometimes people who cannot tolerate milk can eat yogurt. That’s because the lactose (which is usually the part people can’t tolerate) in milk is broken down as the milk is fermented and turns into yogurt.”

· Fermented foods restore the proper balance of bacteria in the gut. Do you suffer from lactose intolerance? Gluten intolerance? Constipation? Irritable bowel syndrome? Yeast infections? Allergies? Asthma? All of these conditions have been linked to a lack of good bacteria in the gut.

· Raw, fermented foods are rich in enzymes. Your body needs enzymes to properly digest, absorb, and make full use of your food. As you age, your body’s supply of enzymes decreases. This has caused many scientists to hypothesize that if you could guard against enzyme depletion, you could live a longer, healthier life.

· Fermenting food actually increases the vitamin content. Fermented dairy products consistently reveal an increased level of folic acid which is critical to producing healthy babies as well as pyroxidine, B vitamins, riboflavin and biotin depending on the strains of bacteria present.

· Eating fermented food helps us to absorb the nutrients we’re consuming. You can ingest huge amounts of nutrients, but unless you actually absorb them, they’re useless to you. When you improve digestion, you improve absorption.

· Fermenting food helps to preserve it for longer periods of time. Milk will go bad in the fridge but kefir and yogurt last a lot longer. Sauerkraut, pickles and salsa will keep for months. And if you’ve got a huge batch of produce in your garden that you don’t know how to use up — ferment it!

· Fermenting food is inexpensive. There’s nothing fancy required for this hobby. And many of the foods required to make these recipes are very cheap. You can use inexpensive cabbage to make sauerkraut, or get yourself a kombucha scoby and with just pennies’ worth of water, sugar and tea, you’ve got a health elixir slash soda pop.

· Fermenting food increases the flavor. There’s a reason humans enjoy drinking wine and eating stinky cheese. There’s a reason we like sauerkraut on our hot dogs and salsa on our tortilla chips. It tastes good!

Need a place to start? Looking for some creative ferments? Here are two recipes using produce that is currently in season.

Photo Credit Citrus Trees Online

Spiced Fermented Lemons

Ingredients

· 7 to 8 medium lemons (organic – you do not want the wax coating from standard lemons)

· Juice from 7 lemons

· 3/4 cup unrefined sea salt

· 4 whole, organic bay leaves

· 1 large cinnamon stick

· 1 tablespoon whole allspice berries

· 1 tablespoon coriander seed

Directions

1. Wash the organic lemons thoroughly.

2. Cut lemons in quarters so the sections remain connected. Typically stop the cut about ¼ inch from the bottom of the lemon to keep it intact.

3. Put 2 tablespoons of salt into the openings of each lemon.

4. Press the salt into each cut section so that it is packed tightly.

5. Pack everything into a 1 1/2-liter mason jar.

6. Mix remaining salt & lemon juice.

7. Pour lemon juice/salt over lemons packed in jar.

8. The brine should extend 1/2-inch above the lemons; if not, add filtered, non-chlorine, non-fluoride water to raise level.

9. Make sure that you have headroom in the jar to allow for any expansion.

10.Place the jar in a dark area or cabinet.

11.Ferment at room temperature for 10-30 days. The longer you ferment, the richer it will be.

12.At the end of the fermentation period, refrigerate.

13.Use the recipes in middle eastern and Indian style recipes. These lemons are great with chicken dishes! You can also eat them by themselves are with a little Greek yogurt.

Photo Courtesy of Jennifer @ Hybrid Rasta Mama

Fermented Citrus Beets with Ginger

Ingredients

· 4 medium beets, peeled and sliced into ⅛"-thick rounds

· 1 teaspoon whole black peppercorns

· 1 teaspoon whole allspice berries

· 1 teaspoon whole cloves

· 1 teaspoon brown mustard seeds

· 2 sticks cinnamon

· 1" piece ginger, peeled and cut into slim sticks

· Peel of 1 orange, cut off in strips

· 2 tablespoon whey

· 2 tablespoon raw honey

· 3 cups filtered water, warmed to room temperature

· ½ cup unrefined sea salt

Directions

1. Bring a 4-qt. saucepan of salted water to a boil, and add beets; cook until just tender, about 3 minutes.

2. Drain and transfer to a bowl of ice water, and let sit for 2 minutes to chill.

3. Drain and place beets in a sterilized 1-qt. glass jar along with mustard seeds, allspice berries, peppercorns, cloves, cinnamon, ginger, and orange peel.

4. In a medium bowl, stir together whey, honey, and filtered water; pour over beets until covered.

5. Pour any remaining brine or water into a resealable plastic sandwich bag, and place bag on top of beets to keep them submerged.

6. Place the jar in a dark area or cabinet for at least one week. You can then taste the brine to see if you like it. Keep fermenting for 3 days periods until the brine suits your personal taste.

7. Once beets are cured, season them with sea salt to taste and refrigerate for up to 10 days.

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Thank you for sharing your wonderful recipes Jennifer! xo

About Hybrid Rasta Mama

Jennifer, author of Hybrid Rasta Mama, is a former government recruiter turned stay-at-home mama to a precious daughter (“Tiny”) brought earthside in early 2009. She is passionate about conscious parenting, natural living, holistic health/wellness, real foods, and a Waldorf inspired approach to education. Jennifer is committed to breastfeeding (especially extended breastfeeding), bed-sharing, cloth diapering, green living, babywearing, peaceful parenting, playful parenting, and getting children outside. She is a hybrid parent, taking a little of this, throwing in a little of that, and blending it all together to create a parenting style that is centered on what her daughter needs in order to flourish as a human being. Jennifer also lives and breathes reggae music, the Rastafarian culture and way of life. Reggae music and its message touches her soul. You can also find Jennifer on Facebook, Twitter, Pinterest, Networked Blogs, StumbleUpon, and Google +.

Cinnamon-Thyme Tea

2012-02-24T12:56:00.008-08:00

This is one of my favorite go-to natural remedies. I love it! I don’t get sick that often, but when I do, this tea is a must. It’s important to start drinking this tea as soon as you start to feel a little off. It will help speed up the healing process as it strengthens your immune system.

Cinnamon is known for it’s warming effect, which is really beneficial when you are sick. It’s sweet and spicy, adds a wonderful flavor and it aids in digestion too.

Thyme is an amazing herb. Most people think of it as a culinary herb, but it has medicinal properties too. It’s naturally antimicrobial, helps strengthen the immune system and it helps prevent recurrent infections.

Looking for other natural remedies for colds and flu? Check out my other favorites: Hot Garlic-Ginger Lemonade, Elderberry & Rose Hip Syrup & Master Tonic.

Cinnamon-Thyme Tea (Natural Remedy)

This remedy is great for colds, flu, coughs, and sore throat. It can also be used to help boost the immune system.

Equipment: Medium-Size Saucepan, Fine Mesh Strainer, Quart Size Mason Jar w/ Lid or Heat-Proof Glass Container w/ Lid

· 4 teaspoons cinnamon chips (or a couple of cinnamon sticks)

· 4 teaspoons dried thyme

· 4 cups filtered water

· Sweetener of choice

1. Add water to saucepan, cover and bring to a boil.

2. Remove pan from heat/stovetop, add herbs, COVER and steep for 15 minutes.

3. Strain tea into quart-size Mason jar (for storage).

4. Serve hot and sweeten with a small amount of honey or sweetener of choice.

5. Store extra tea in the refrigerator for up to a week.

Yield: 4 cups

Dosage: Drink 2-3 cups daily during illness. Continue drinking for a few days to a week after illness.

Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only. I love to share and share with love, but I am not a health care practitioner. This information is not intended to treat, cure or prevent any disease. If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner.

This post is part of Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Weekend Gourmet Blog Carnival @ Hartke Is Online, Wellness Weekend @ Diet, Dessert and Dogs, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simple Sugar & Gluten-Free, Allergy-Free Wednesdays Blog Hop @ Gluten-Free Pantry, Hearth and Soul Hop @ Premeditated Leftovers, Real Food Wednesday @ Kelly the Kitchen Kop, These Chicks Cooked Recipe Swap @ This Chick Cooks, and Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Fight Back Friday @ Food Renegade, Fresh Bites Friday @ Real Food Whole Health, and Freaky Friday @ Real Food Freaks.

Roasted Spaghetti Squash w/ Green Garlic, Brown Butter & Parmesan

2012-02-18T23:01:00.008-08:00

Okay, so I have to be honest, Spaghetti Squash is not my favorite. I know, so many people love it. It’s not that I don’t like it, I just don’t care for it as much on it’s own. I prefer to eat it with a sauce that has bold flavor.

This is one of my favorite ways to eat Spaghetti Squash. I always roast it, I don’t care for it when it’s been steamed or boiled, I find that it really lacks in flavor, so roasting is always a must. Then add a bunch of brown butter, green garlic and parmesan, how can you go wrong? It’s really a wonderful flavor combination, lacking in green though, so make sure to serve it with a salad or some dark leafy greens.

Roasted Spaghetti Squash w/ Green Garlic, Brown Butter & Parmesan

Green garlic is young garlic and is much more subtle in flavor than mature garlic. It adds a lovely mild garlic flavor.

Equipment: Cutting Board, Sharp Knife, Microplane Rasp Grater or Standing Grater, Large Baking Pan (I use a stoneware large bar pan), Fork, Large Mixing Bowl, Medium-Size Saucepan

· 1 medium-size spaghetti squash, halved lengthwise and seeded

· 3 tablespoons pasture butter, plus 1 teaspoon (See Resources)

· 1 tablespoon green garlic, grated

· ½ - 1 cup raw parmesan cheese, grated

· ¼ teaspoon Celtic sea salt, plus more for seasoning (See Resources)

Roasting the Squash

Note: Prepare brown butter sauce while squash is roasting.

1. Preheat oven to 400 degrees F.

2. Prep spaghetti squash, cut in half and remove seeds and membranes with a metal spoon.

3. Use about 1 teaspoon of butter or fat of choice to “grease” the cut sides of the squash. Season with sea salt. Place squash cut sides down on the baking pan.

4. Roast about 40-45 minutes, until squash is tender and edges are golden brown. Remove from oven, let cool slightly.

5. Using a fork, gently scrape squash to remove flesh in long strands. Place in a large mixing bowl, set aside.

Green Garlic-Brown Butter Sauce

1. Prep green garlic, wash, then remove green tops and bottom roots. Grate white-purple-green part with a Microplane rasp grater or a standing grater. Set aside.

2. In medium-size saucepan, melt butter over medium-low heat. Once butter has melted, continue to heat the butter. DO NOT WALK AWAY from this step. Butter can burn very quickly and you do not want burnt butter flavor. From time to time, grab the handle of the pan and slowly swirl the butter. The butter will start to turn a light golden brown color at the bottom of the pan and will have a different aroma, a “toasted” smell. At this point, watch it very carefully; you do not want to overcook it. Continue to swirl the butter in the pan, it will gradually start to turn dark golden brown … it is DONE at this point (this can take about 5-7 minutes total, depending on saucepan type and stovetop heat). Immediately remove from heat.

3. Add grated green garlic to brown butter and swirl pan. Let sit for about 1-2 minutes. Pour over cooked spaghetti squash in large bowl.

4. Grate parmesan cheese. Add grated parmesan and sea salt to the cooked spaghetti squash. Toss and check for seasonings.

5. Serve immediately, top with extra grated parmesan. I use the cooked squash shells as bowls and serve the spaghetti squash in them.

Yield: 2-4 servings.

Note: If you cannot find green garlic (green garlic is seasonal, check out local farmers markets to find green garlic) you can substitute with fresh garlic cloves (1-2 garlic cloves grated or finely minced).

Have Leftovers? This stores well in the refrigerator, reheat in the oven on a low temperature.

This post is part of Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Weekend Gourmet Blog Carnival @ Hartke Is Online, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Traditional Tuesday @ Cooking Traditional Foods, Hearth and Soul Hop @ Premeditated Leftovers, Real Food Wednesday @ Kelly the Kitchen Kop, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Healthy 2day Wednesdays @ day2day joys, These Chicks Cooked Weekly Recipe Swap @ This Chick Cooks, Pennywise Platter Thursday @ The Nourishing Gourmet, Full Plate Thursday @ Miz Helen's Country Cottage, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Bake with Bizzy @ Bizzy Bakes, Freaky Friday @ Real Food Freaks, Fight Back Friday @ Food Renegade, Fresh Bites Friday @ Real Food Whole Health, and Sunday School Blog Carnival @ Butter Believer.

Mini Warm Chocolate Cakes

2012-02-10T12:29:00.000-08:00

These are seriously one of my favorite things! They are incredibly delicious. If you love chocolate as much as I do, you have to give these a try.

To. Live. For.

Enjoy!

Mini Warm Chocolate Cakes

Rich, chocolaty, and simply divine.

Equipment: 6 Ramekins, Medium-Size Saucepan and Heat-Proof Medium-Size Glass Bowl or Double Boiler, Wooden Spoon, Medium-Size Mixing Bowl

· 14 oz. good quality chocolate bar, chopped or ¾ cup chocolate chips

· 8 tablespoons pasture butter, plus extra for ramekins (See Resources)

· ½ cup honey (I use local clover creamed)

· 2 pastured eggs (See Resources)

· 3 tablespoons sprouted brown rice flour (See Resources)

· ½ teaspoon gluten-free vanilla extract (I use Simple Organic)

· 1/8 teaspoon Celtic sea salt (See Resources)

· Water

1. Preheat oven to 400 degrees F.

2. Grease ramekins with butter, set aside.

3. Add a small amount of water (about 2 cups) to a double boiler (or if you’re like me and don’t have a double boiler, use a medium-size saucepan, add about 2 cups water to the pan and place a heat-proof glass bowl over the top of the pan).

4. Add chocolate, butter and honey to the double boiler or glass bowl. Place over medium-low heat. Stir with a wooden spoon until everything has melted and is smooth and shiny. Set aside to cool for about 5 minutes (if using a glass bowl, remove the bowl from the saucepan, if using a double boiler, remove the top part and set aside).

My favorite helper.

5. In a separate bowl, crack eggs, break yolks with a fork and mix. Add sprouted brown rice flour, vanilla and salt, stir to combine.

6. Once chocolate mixture has slightly cooled, add a small amount to the egg mixture. Stir to combine, add a little bit more of the chocolate mixture, and again, stir to combine. Adding the small amount in the beginning keeps the eggs from “cooking.” Add the remaining chocolate mixture and stir to combine.

Little Love slowly adding the chocolate mixture to the egg mixture.

7. Divide evenly into 6 ramekins.

8. Place in preheated oven and bake for 15-20 minutes. Tops should be cracked and insides should be hot and gooey.

9. Serve hot. Turn ramekin upside down onto serving plate, the little cake will slip right out.

Warm Chocolate Cake w/ Vanilla Ice Cream and Strawberries.

Enjoy every bite!

Yield: Makes 6 mini cakes.

Optional Toppings: These taste wonderful with a little bit of medium-ground Himalayan Pink Salt on the top. Serve alone or with fresh berries, fresh berry sauce, vanilla ice cream or homemade whipped cream.

Note: These are meant to have a soft, gooey center. The edges should form a nice “crust” and the inside should be very soft. Do not overcook.

Storage: These are delicious cold too! They become more like a fudge cake. Store in an airtight container in the refrigerator. Eat cold or reheat at a low, warming temperature in the oven for a couple of minutes. They are still just as good the second day.

This post is part of Monday Mania @ The Healthy Home Economist, Weekend Gourmet Blog Carnival at Hartke Is Online, Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Cooking Traditional Foods, Hearth and Soul Hop @ Premeditated Leftovers, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Allergy-Free Wednesdays Blog Hop @ Gluten Free Pantry, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Real Food Wednesday @ Kelly the Kitchen Kop, These Chicks Cooked Weekly Recipe Swap @ This Chick Cooks, Full Plate Thursday @ Miz Helen's Country Cottage, Pennywise Platter Thursday @ The Nourishing Gourmet, and Fight Back Friday @ Food Renegade, Fresh Bites Friday @ Real Food Whole Health, Freaky Friday @ Real Food Freaks, and Simple Lives Thursday @ A Little Bit of Spain in Iowa.

Hot Garlic-Ginger Lemonade

2012-01-30T21:04:00.000-08:00

This is one of my go-to natural remedies anytime I start to feel a little run down or like I am getting sick. It’s a wonderful immune boosting drink. Don’t let the garlic throw you off; this drink is really delicious and soothing.

Great for colds, flu, coughs, sore throat, respiratory infections, etc.

The stars of this nourishing drink:

Lemon: Cleansing, great for colds, high in vitamin C, soothes sore throat.

Garlic: Naturally antimicrobial, both antiviral and antibacterial, great for colds, flu, and upper respiratory infections.

Ginger: Great for upset tummy, chills, colds, flu and fever (use with caution is pregnant, consult w/ your health care practitioner).

Astragalus Root: Immune system boosting properties.

Cinnamon: Has medicinal properties, is known for it’s warming effect and aids in digestion. It’s also sweet and spicy.

Inspired by Aviva Jill Romm’s Garlic Lemonade recipe.

Hot Garlic-Ginger Lemonade

Immune boosting - a wonderful natural remedy for colds and flu.

Equipment: Medium-Size Saucepan w/ Lid or Tea Kettle, Quart-Size Mason Jar with Lid or Quart-Size Glass Container/Measuring Cup x 2, Fine Mesh Strainer

· 3-4 fresh garlic cloves, chopped, grated or minced

· 1 teaspoon grated ginger, peel, then grate or mince

· 3 pieces astragalus root

· 2 teaspoons cinnamon chips or 1 small stick, optional

· 4 cups boiling filtered water

· 1 lemon, juiced

· 2 tablespoons honey or organic maple syrup grade B

1. Prep garlic and ginger – peel, chop/grate.

Grated Ginger, Lemon, Garlic, Astragalus Root

2. Boil water in sauce pan or tea kettle.

3. In a quart-size Mason jar or heat-proof glass container, add chopped garlic, grated ginger, astragalus root and optional cinnamon chips. CAREFULLY pour boiling water into the Mason jar. COVER with lid and steep for 30 minutes.

4. Strain with fine mesh strainer into another Mason jar or glass container.

5. Add the juice of 1 lemon and sweetener of choice to the garlic-ginger mixture.

6. Serve immediately or store in the refrigerator for later. Serve hot.

Yield: 4 cups

Dosage: Drink 1-4 cups daily during illness.

Where to Buy Bulk Herbs & Spices: I buy all of my dried spices and herbs in bulk from Mountain Rose Herbs.

Tip: Whenever I buy ginger, I peel the whole thing and store it in the freezer for longer shelf life. It is also SO much easier to grate when it's frozen.

This post is part of Traditional Tuesdays @ Cooking Traditional Foods, Real Food Wednesday @ Kelly the Kitchen Kop, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Healthy 2day Wednesdays @ day2day joys, Allergy-Free Wednesdays @ Gluten Free Pantry, Pennywise Platter Thursday @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Homestead Barn Hop @ The Prairie Homestead, Monday Mania @ The Healthy Home Economist, Superfood Sunday Blog Carnival @ Pain Free Pregnancy, Hearth and Soul Hop @ Premeditated Leftovers, and These Chicks Cooked Weekly Recipe Swap @ This Chick Cooks.

Strawberry Milkshake

2012-01-28T09:55:00.000-08:00

The weather has been very “off” here this winter. Most days it has felt like spring. With this weather comes a change in local produce. Little Love and I noticed strawberries showing up at our local farmers market, and of course, she wanted some. She also wanted a strawberry milkshake, how could I refuse, I love them too!

Little Love enjoying her Strawberry Milkshake.

Strawberry Milkshake

Equipment: Blender

· 2 ½ cups frozen organic strawberries (about 25 strawberries)

· 1 cup raw whole milk, raw cream or coconut milk* (See Resources)

· 1 teaspoon gluten-free organic vanilla extract (I use Simply Organic)

· 3-4 tablespoons raw local honey or organic maple syrup grade B

· 1 PASTURED raw egg yolk, optional* (ONLY use pastured eggs)

1. Place frozen strawberries, milk, vanilla, honey and pastured egg yolk in blender. COVER with lid, you do not want everything all over your kitchen.

2. Blend on a medium speed until combined and smooth, about 30 – 45 seconds.

3. Serve immediately, enjoy!

Little Love having another Strawberry Milkshake.

Yield: 3 cups

Vegan-Option: Use coconut milk instead of dairy, organic maple syrup grade B instead of honey and omit the egg yolk.

Note: I do NOT recommend using raw egg yolks from non-pastured eggs. If you choose to use raw egg yolk, make sure the egg is pastured and that the egg is in good condition with no cracks anywhere. Buy local and get to know your farmers!

*For California residents, check out my favorite raw milk/cream from Claravale Farm. They sell to stores and co-ops all over CA. And for pastured eggs, check out my favorite farmers at Cache Creek Meat Co.

This post is part of Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Hearth and Soul Hop @ Premeditated Leftovers, Full Plate Thursday @ Miz Helen's Country Cottage, and Foodie Friday @ Not Your Ordinary Recipes.

Fettuccine Alfredo

2012-01-21T22:07:00.000-08:00

Creamy, rich and absolutely delicious! I love REAL Fettuccine Alfredo!

When you make it with REAL ingredients – pasture butter, cream and parmesan from grass-fed cows, you’ll get a healthy dose of GOOD fats (yes, I said GOOD FATS!), omega-3 fatty acids and CLA (conjugated linoleic acid). You will also get a good dose of vitamin A, D, E and K.

Enjoy every single bite! And please don’t skimp on the Alfredo sauce!

Fettuccine Alfredo

Fresh lemon juice and lemon zest cuts the richness of the dish and adds a really lovely flavor.

Equipment: Large Saucepan, Wooden Spoon, Large Stock Pot, Colander, Microplane/Rasp Zester, Cheese Grater

· 1 ¼ cups raw cream or organic cream/whipping cream* (See Resources)

· Zest of 2 lemons

· 3 tablespoons fresh lemon juice, from about 2 small Meyer lemons

· ½ cup + 1 tablespoon pasture butter (See Resources)

· 1 ½ cups grated raw Parmigiano Reggiano cheese from grass-fed cows

· ½ teaspoon Celtic sea salt, plus more for pasta water (See Resources)

· 12 ounces fettuccine brown rice pasta – or spaghetti, penne, etc.

· Filtered water to fill a large stockpot

To Cook the Pasta

1. Fill a large stockpot with filtered water, filled ¾ of the way. Optional: Add sea salt to the water, it helps season the pasta. Bring water to a boil.

2. Add brown rice pasta to boiling water, cook according to package directions. [Note: If using brown rice pasta, it will take about 10-15 minutes to cook. If using fresh, homemade, sprouted pasta, it will only take about 3-4 minutes to cook.] During cook time, make the Alfredo sauce.

3. Strain cooked pasta through colander. Place cooked pasta back into stockpot, add 1 tablespoon pasture butter, stir to coat.

To Make the Sauce

1. In a large saucepan, add cream, lemon zest and lemon juice, stir to combine. Add pasture butter and cook over medium heat, stirring until the butter melts completely, about 2-3 minutes.

2. Reduce heat to medium-low. Add grated cheese and sea salt to cream mixture, stirring until cheese is melted and sauce begins to thicken slightly, about 5-7 minutes.

3. Add butter-coated cooked pasta to the Alfredo sauce. Toss gently until coated. Check for seasonings, add more sea salt if desired.

4. Serve immediately! Optional: Serve with extra grated Parmigiano Reggiano.

Yield: Makes about 4-6 servings.

*For California residents, check out my favorite raw milk/cream from Claravale Farm. They sell to stores and co-ops all over CA. If you can’t find raw cream, look for a quality organic product like Straus Family Creamery. Their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.

This post is part of Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Traditional Tuesdays @ Cooking Traditional Foods, Full Plate Thursday @ Miz Helen's Country Cottage, Pennywise Platter Thursday @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Simple Lives Thursday @ A Little Bit of Spain in Iowa, and Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine.

Baked Chili Meatballs

2012-01-13T12:05:00.000-08:00

Baked Chili Meatballs w/ Raw Cheddar, Cilantro & Grated Carrots

Meatballs are a favorite of my Little Love, so I am constantly trying to come up with different flavor variations so they seem “new” each time we have them. This is her favorite one, my go-to recipe if I need to make some fast. Baking them is wonderful too, they cook fast and you can make large batches all at one time (my preferred method, I find they cook more evenly in the oven versus the stovetop).

Baked Chili Meatballs

Enjoy these topped with your favorite Chili toppings or alongside your favorite dipping sauce.

Equipment: Large Baking Pan (I use a Stoneware Large Bar Pan), Medium-Size Mixing Bowl, Fork

· 1 pound grass-fed ground beef (See Resources)

· 2 tablespoons chili powder blend (See Note below)

· 2 teaspoons dried thyme

· 1 fresh garlic clove, peeled, finely minced or grated

· 1 teaspoon Celtic sea salt (See Resources)

· ¼ teaspoon organic kelp granules, optional (I use Maine Coast)

1. Preheat oven to 400 degrees F.

2. Place ground meat in a medium size bowl. Add chili powder, thyme, garlic, sea salt and kelp granules. Use a fork or one hand to combine just until ingredients are combined.

3. Get baking pan ready. Grab a small portion of the meat, roll into small ball in the palm of your hands, place on baking sheet. Repeat until meat is gone.

4. Place baking pan in preheated oven and bake meatballs for 10 minutes, until brown.

5. Remove from oven and serve hot or store meatballs in an airtight container in refrigerator for later.

Yield: 20-30 meatballs

Note: If you don’t have chili powder blend, try a combination of chili powder, cumin, coriander and oregano.

Serving Suggestions: Serve with your favorite dipping sauce or top with your favorite chili toppings like fresh cilantro, grated raw cheddar cheese, lacto-fermented Kimchi, sliced avocado, grated carrot, etc.

This post is part of Traditional Tuesdays @ Cooking Traditional Foods, Hearth and Soul Hop @ Premeditated Leftovers, Make-ahead Monday @ Raising Isabella, Real Food Wednesday @ Kelly the Kitchen Kop, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Healthy 2day Wednesdays @ day2day joys, Full Plate Thursday @ Miz Helen's Country Cottage, Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Freaky Friday @ Real Food Freaks, and Fight Back Friday at Food Renegade.

Chai Tea

2012-01-11T21:53:00.000-08:00

I LOVE Chai, it’s one of my favorite beverages. I don’t drink caffeinated drinks, so my version of Chai is without the black tea. It may not be your common Chai mixture, but it’s still rich, spicy and oh so yummy.

Chai is also nourishing and has the added benefit of medicinal properties.

Cinnamon: Has medicinal properties, is known for it’s warming effect and aids in digestion. It’s also sweet and spicy.

Fennel Seeds: Helps with digestion and is excellent for increasing and enriching breaskmilk for nursing moms. It also helps relieve colic or gassiness in babies.

Ginger Root: Great for upset tummy, chills, colds and fevers (use w/ caution if pregnant, consult w/ your health care practitioner).

Rose Hips: Very high in vitamin C, more so than many other herbs and foods. They also contain vitamin A, B vitamins, vitamin E, calcium, iron, manganese, selenium and zinc. They have a wonderful sweet taste.

Cloves: Has medicinal properties and is an amazing antioxidant. Known for aiding in digestion, helping prevent colds and flu and for pain relief for tooth aches. Also helps with circulation and is great for the heart, liver and stomach.

Astragalus Root: Immune system boosting properties.

Black Peppercorns: An antioxidant, has medicinal properties and aids in digestion.

Enjoy this Chai year-round – hot in the winter months and iced in the summer.

Chai Tea

Spicy, Creamy and Absolutely Delicious!

Equipment: Medium-Size Saucepan w/ Lid, Small Bowl, Large Mason Jar or Heat-Proof Glass Container or Bowl, Fine Mesh Strainer

· 4 cups filtered water

· 3 tablespoons cinnamon chips or 2 sticks

· 1 tablespoon fennel seeds

· 1 tablespoon dried ginger root

· 1 tablespoon rose hips

· 2 teaspoons whole cloves

· 3 astragalus root pieces

· ½ teaspoon black peppercorns

· 1 cup raw milk*, organic whole milk or coconut milk (See Resources)

· 3 tablespoons local honey or organic grade B maple syrup

1. In a medium-size saucepan, bring water to a boil.

2. Combine cinnamon chips, fennel seeds, ginger root, rose hips, cloves, astragalus root and peppercorns in a small bowl or on a plate.

Chai Spices & Herbs: Fennel Seeds, Black Peppercorns, Rose Hips, Astragalus Root, Cloves, Cinnamon Chips, Ginger Root

3. Add all spices and herbs to the boiling water. Remove from heat, COVER and let steep for 30-45 minutes (the minimum of 30 minutes gives you an Infusion, meaning you will get the full nutritional properties from the spices and herbs).

4. When the tea is done steeping, strain tea with a fine mesh strainer into a heatproof bowl or container.

Beautiful Chai Tea

5. Pour Chai Tea back into saucepan, add milk and sweetener of choice. Heat over low heat to desired temperature.

6. Stir to combine and serve hot.

Hot Chai Tea ... Mmmmmmm!

Yield: 4-6 servings

Vegan-Option: Replace milk with coconut milk and replace honey with organic grade B maple syrup.

Storage: Store leftovers in the refrigerator in an airtight container like a quart-size Mason jar, up to 3 days. When ready to drink, reheat on the stovetop in a small saucepan.

Note: This Chai Tea is delicious served over ice during the hot months too!

Where to Buy Bulk Herbs & Spices: I buy all of my dried spices and herbs in bulk from Mountain Rose Herbs.

*For California residents, check out my favorite raw milk from Claravale Farm. They sell to stores and co-ops all over CA.

Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only. I love to share and share with love, but I am not a health care practitioner. This information is not intended to treat, cure or prevent any disease. If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner.

This post is part of Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Pennywise Platter Thursday @ The Nourishing Gourmet, Full Plate Thursday @ Miz Helen's Country Cottage, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Fresh Bites Friday @ Real Food Whole Health, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Wellness Weekend @ Diet, Dessert and Dogs, Monday Mania @ The Healthy Home Economist, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, and Wildcrafting Wednesday @ Mind Body and Sole.

Grass-fed Pot Roast w/ Red Wine, Herbs & Honey

2012-01-01T15:01:00.000-08:00

I love Pot Roast, it's the perfect comfort food, yet elegant enough to serve to guests. The red wine, onion and fresh herbs add a wonderful flavor to this roast. Enjoy!

Grass-fed Pot Roast w/ Red Wine, Herbs & Honey

Super easy to make and so delicious.

Equipment: 9x13 Casserole Dish or Large Dutch Oven, Large Saucepan, Parchment Paper, Foil

Cook Time: About 2 1/2 hours

1 grass-fed bone-in chuck roast, about 3 1/2 to 4 pounds
2 tablespoons pasture butter or fat of choice (See Resources)
Celtic sea salt (See Resources)
Freshly ground black pepper
1 bottle organic red wine
1 tablespoon honey
1 onion, peeled, halved, sliced
5 sprigs fresh thyme
1 large sprig fresh rosemary
4 cloves fresh garlic, peeled, lightly smashed
1/2 teaspoon kelp granules, optional (I use Maine Coast)
1 strip kombu, optional (See Resources)
1/2 cup homemade applesauce (2 apples), optional
2-3 cups water, broth or stock, enough to cover meat

1. Preheat oven to 350 degrees F.

2. Prep onion and herbs - wash herbs and shake dry; halve onion, peel and slice into 1/4 inch thick slices. Add to casserole dish and set aside.

3. If you are making the optional homemade applesauce, prep food processor with metal blade. Peel and quarter 2 apples. Add apple pieces to food processor and pulse until apples become "applesauce", about 45 seconds-1 minute, scrape down sides during process if necessary. Set aside.

4. Melt fat of choice in large saucepan or Dutch Oven over medium-high heat, about 1 minute until the pan is hot.

5. Season meat with sea salt and freshly ground pepper (if you forget, you can do this once it's in the saucepan, I do this often).

6. Add meat to saucepan. Brown meat for about 5 minutes, until meat starts to get a golden brown crust.

7. Flip meat and brown for another 5 minutes until golden brown.

8. Remove meat from saucepan. Set meat in casserole dish or on a plate if using a Dutch Oven. Add garlic, kelp granules and kombu to the casserole dish.

9. Lower stovetop to medium heat. Add bottle of red wine to the pan making sure to scrape all of the meat drippings off of the bottom of the pan. The red wine will help release the drippings when scraped with a wooden spatula. The drippings have lots of flavor, so make sure to scrape them all off.

10. Add honey to the wine, stir to dissolve. Add optional applesauce and stir to combine.

11. Pour red wine over the meat in the casserole dish or Dutch Oven. Add extra water/broth/stock, the meat should almost be covered with liquid.

12. Cover meat with parchment paper, then cover with foil. If you have a Dutch Oven, cover with lid.

13. Bake the meat for 2 hours, turning the meat once at the 1 hour mark.

14. Remove parchment paper and foil or lid, flip meat again and cook uncovered for another 30-45 minutes until meat is fork-tender. Check at 30 minutes, reset timer for another 15 minutes if needed.

15. Serve with reduced sauce.

Yield: Makes about 6 servings.

Tip: This is even better the next day. Can be made in advance if needed.

Storage: Stores great in the refrigerator. When ready to eat, scrape off the fat that solidifies at the top, pull off meat portions and heat.

Serving Suggestions: Reduce the sauce and serve with meat. Once reduced, the sauce becomes thick and delicious. Pairs well with Celery Root Mash or mashed potatoes, Roasted Sweet Potatoes & Apples and Sauteed Kale w/ Pasture Butter.

Looking for another version of Pot Roast?

Check out my Grass-fed Pot Roast w/ Apple Juice, Honey & Herbs recipe.

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Full Plate Thursday @ Miz Helen's Country Cottage, Fresh Bites Friday @ Real Food Whole Health, and Monday Mania @ The Healthy Home Economist.

Sprouted Cut-Out Cookies (GF)

2011-12-20T17:07:00.000-08:00

Cookies Decorated by my Little Love

My Little Love and I really enjoy baking together. One of her favorite things to bake is Vanilla Butter Cookies, especially when we make them into cut-out cookies.

These cookies are sweet enough on their own (I prefer them plain), but they are an extra special treat with homemade Vanilla Honey Buttercream Frosting. Enjoy them plain or frosted. If you want to add color to your frosting, make sure to look for all-natural, plant-based food coloring (stay away from artificial food coloring!).

Little Love excited about the cookies.

Sprouted Cut-Out Cookies (Gluten-Free)

These are so versatile, they are great any time of the year, just switch up the cookie cutters.

Equipment: Large Baking Pan (I use a Stoneware Large Bar Pan), Medium-Size Mixing Bowl, Parchment Paper, Rolling Pin, Cookie Cutters

1 batch Vanilla Butter Cookies
Extra sprouted flour for dusting

1. Make one batch of Vanilla Butter Cookies.

2. Preheat oven to 325 degrees F.

3. Place a large piece of parchment paper (about 12 inches long) on a flat surface. Place a small amount of sprouted flour in the corner of the parchment paper for you to use as needed. Get your cookie cutters ready. Lightly sprinkle a little bit of sprouted flour in the middle of the parchment paper. Break cookie dough ball in half and place on top of the sprinkled flour. Sprinkle sprouted flour on top of the dough ball. Rub a little bit of sprouted flour on the rolling pin. Roll the dough out about 1/4 inch thick.

4. Use cookie cutters to cut out shapes/cookies. Repeat until all dough is gone.

My Favorite Little Helper

5. Place cut-out cookies on baking pan. [Note: If you are not using clay stoneware for baking, make sure to line your baking pan with parchment paper.]

6. Bake for about 15 minutes or until edges are light golden brown.

7. Allow cookies to sit on the pan for 10 minutes before removing. Use a flat spatula to move the cookies to a cooling rack.

8. Allow to cool completely if you decide to frost them.

Admiring her cookie.

Little Love enjoying her first bite of the cookie.

Yield: Varies.

Storage: Store in an airtight container.

This post is part of Simple Lives Thursday @ GNOWFGLINS, Fight Back Friday @ Food Renegade, and Fresh Bites Friday @ Real Food Whole Health.

Roasted Broccoli w/ Meyer Lemon

2011-12-19T08:32:00.000-08:00

Roasted broccoli is so incredibly delicious. If you have never tried broccoli this way, you've been missing out. Roasting it brings out a whole different level of flavor. Add a little bit of fresh lemon juice, and oh my, it's unbelievable.

Roasted Broccoli w/ Meyer Lemon

Super yummy, bursting with flavor from the Meyer lemon.

Equipment: Large Baking Pan (I use a stoneware Large Bar Pan), Large Mixing Bowl

4 heads broccoli florets
2 tablespoons pasture butter, ghee or fat of choice, melted (See Resources)
1-2 teaspoons fresh Meyer lemon juice
1/4 teaspoon kelp granules (optional, I use Maine Coast)
1/2 teaspoon Celtic sea salt

1. Preheat oven to 375 degrees F. Place baking pan in the oven to get hot.

2. Melt fat of choice. I find the easiest way is to melt fat of choice in the oven in a 4 oz. mini oven-safe Ramekin, otherwise melt it on the stovetop.

3. Prep broccoli - wash and shake dry, cut into florets.

4. Add broccoli florets to a large mixing bowl. Add melted butter, lemon juice, kelp granules and sea salt. Mix to coat.

5. Pour broccoli onto hot pan in oven, spread evenly and set timer for 10 minutes. At 10 minutes, stir broccoli and spread evenly. Set timer for another 10 minutes, check again. They are done when some parts are golden brown. Do not overcook, you don't want burnt broccoli.

6. Serve immediately or store in the refrigerator for later.

Yield: Makes about 2-3 cups cooked.

Note: Broccoli should cook in about 20-25 minutes, but every oven cooks very different. Make sure to watch them carefully so they don't burn. The type of bakeware can change cooking time too. I prefer to use stoneware (clay) because it cooks evenly and never sticks.

This post is part of Weekend Gourmet Blog Carnival @ Hartke Is Online, Real Food 101 @ Ruth's Real Food, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Real Food Wednesday @ Kelly the Kitchen Kop, Make Your Own! Monday @ Nourishing Treasures, Healthy 2day Wednesdays @ day2day joys, Hearth and Soul Hop @ Premeditated Leftovers, and Full Plate Thursday @ Miz Helen's Country Cottage, Turning the Table @ Around My Family Table, and Pennywise Platter Thursday @ The Nourishing Gourmet.

Chocolate Buttercream Frosting

2011-12-14T20:50:00.000-08:00

I love this frosting, it's probably one of my favorites. It's sweet, chocolaty and so delish!

Enjoy!

Chocolate Buttercream Frosting

This is a very simple frosting recipe, it only takes minutes to make.

Equipment: Standing Mixer & Bowl/Hand Mixer, Spatula

1/2 cup pasture butter (See Resources)
1/2 cup + 2 tablespoons raw honey (I use local raw clover creamed)
1 teaspoon gluten-free organic vanilla extract (I use Simply Organic)
1/4 cup + 2 tablespoons cacao powder (I use Divine Organics Sacred Cacao)

1. Fit standing mixer with the flat beater (if you don't have a standing mixer, you could use a hand mixer or food processor instead) and mixing bowl.

2. Add butter, honey and vanilla to the bowl and mix on low speed until the butter starts to soften. Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute.

3. Add cacao powder, turn mixer on low until the cacao powder starts to incorporate. Increase speed to whip until creamy and it begins to turn a light brown color, about 1 minute. Stop mixer and scrape down sides as needed with a spatula to make sure ingredients are combined well.

4. Use immediately or store in a small bowl in the refrigerator. Make sure to scrape the bowl and lick the spatula!

Yield: Makes about 1 1/2 cups frosting.

Storage: If storing for later, make sure to take the frosting out of the refrigerator about 20 minutes before frosting so it's not so hard and will spread easier.

Serving Suggestions: Use this to frost cupcakes, vanilla cake, Chocolate Pumpkin Cake, cookies, etc.

This post is part of Monday Mania @ The Healthy Home Economist and Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms.

Chocolate Pumpkin Cake (Sprouted Gluten-Free Flour & Egg-Free)

2011-12-13T12:32:00.000-08:00

Little Love and I made this cake for Thanksgiving this year. She wanted to make a cake (not a pie), so cake is what we made. Chocolate cake was her request, and I wanted something holiday related, so we decided to make a Chocolate Pumpkin cake.

The heart decoration was her idea too. We were talking about what we were grateful for, and number one for both of us was each other, and so the heart was created. Little Love said the heart was for love and being together.

This cake is super moist and chocolaty. It's even moist the next day (it doesn't dry out like some cakes do). I like to store it in the refrigerator and a enjoy a slice of it cold the next day.

Chocolate Pumpkin Cake (Sprouted Gluten-Free Flour & Egg-Free)

This makes 2 cake rounds to make a two layer cake. Recipe can be divided in half if you only want to make 1 layer of cake or 12 cupcakes.

Equipment: Small Bowl, Food Processor, Standing Mixer or Hand Mixer w/ Bowl, Medium-Size Bowl, Two 8-9" Cake Pans, Parchment Paper, Cooling Racks

2 tablespoon chia seeds
1/2 cup filtered water
1 1/2 cups pumpkin puree
6 organic apples, peeled, cored, quartered
1/2 cup pasture butter (See Resources)
1/2 cup honey (I use local raw clover creamed)
2 teaspoon gluten-free organic vanilla extract (I use Simply Organic)
2 1/2 cups sprouted brown rice flour (See Resources)
1 cup cacao powder
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon Celtic sea salt (See Resources)

1. At least 10 minutes prior to making the cake, combine chia seeds and filtered water in a small bowl. If possible, soak chia seeds in 1/2 cup water overnight or 24 hours prior to making cake. [Note: Chia seeds will absorb water and form a "gel", this becomes the egg-replacer.]

2. Preheat oven to 325 degrees F. Grease cake pans. Cut 2 pieces of parchment paper into a circle that will fit in the bottom of the cake pans. Add parchment paper circles to the greased cake pans and set aside.

3. In food processor, add apple pieces and pulse until apples become "applesauce", about 45 seconds-1 minute, scrape down sides during process if necessary. Add pumpkin puree to the "applesauce" and pulse to combine. Set aside. Check out my post on How to Roast a Pumpkin & Make Homemade Pumpkin Puree.

4. Fit a standing mixer with flat beater. Add butter and honey, mix on low speed until combined, then increase speed until butter and honey become creamed, about 45 seconds.

5. Add vanilla, chia seed gel and pumpkin-applesauce to butter-honey mixture. Mix on low speed until combined.

6. In a medium-size bowl, combine sprouted brown rice flour, cacao powder, baking powder, baking soda and salt. Stir to combine. Add to wet mixture and combine on low speed just until incorporated.

Little Love mixing the dry ingredients.

8. Add batter to cake pans, making sure to divide the batter evenly in both pans.

9. Bake for 40-45 minutes or until knife inserted into center of cake comes out clean. Let cool for 15 minutes in cake pans before removing cakes to cooling racks.

10. Do NOT frost until cake rounds are completely cooled. Frost cake with your favorite frosting. This cake was frosted with Vanilla Honey Buttercream Frosting and Chocolate Buttercream Frosting.

Vanilla Honey Buttercream Frosting

Yield: Makes two 8-9" cake rounds.

Storage: Store cake in the refrigerator up to 3 days.

This post is part of Healthy 2day Wednesdays @ day2day joys, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Real Food 101 @ Ruth's Real Food, Real Food Wednesday @ Kelly the Kitchen Kop, Hearth and Soul Hop @ Premeditated Leftovers, Full Plate Thursday @ Miz Helen's Country Cottage, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Pennywise Platter @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, and Homestead Barn Hop @ The Prairie Homestead.

Spiced Pumpkin Smoothie

2011-12-06T14:05:00.000-08:00

My little love calls this smoothie "pumpkin pie in a glass." And it kind of is, minus the crust of course. I look forward to making this smoothie every Fall when pumpkins are readily available. It's one of my favorites.

I love the pumpkin and ginger flavors, they go so well together. I go heavy on the ginger, which makes it pretty spicy. Adjust the flavors to your liking, not everyone likes ginger as much as me (including my daughter who says "It's too spicy!", so when I make it for both of us, I only use 1 teaspoon ginger).

Spiced Pumpkin Smoothie

Creamy, spicy, sweet pumpkin goodness in a glass. Enjoy it for breakfast, as an afternoon snack or for a yummy dessert.

Equipment: BPA-Free Ice Cube Tray, Microplane/Rasp Zester/Standing Grater, Blender.

Advance Prep: Pumpkin puree needs to be frozen a day prior to making smoothie.

1 1/4 cups frozen pumpkin puree (10 cubes from ice cube tray)
1 1/4 cups raw milk* (See Resources) or full-fat coconut milk
2-3 teaspoons freshly grated/minced ginger
1/2 teaspoon ground cinnamon
Pinch ground cloves
2-3 tablespoons raw honey or organic maple syrup grade B
Handful ice cubes from filtered water (optional)

1. The day before you want to make the smoothie, freeze pumpkin puree in a BPA-free ice cube tray. 1 cube = about 2 tablespoons. Check out my post on How to Roast a Pumpkin & Make Homemade Pumpkin Puree.

Frozen Homemade Pumpkin Puree

2. Assemble blender.

3. Prep ginger - with a spoon, "peel" the ginger by scraping the skin. With a Microplane or a standing grater, grate/mince the ginger.

Use a tea spoon to "peel" the ginger.

3. Add frozen pumpkin cubes to the blender. Add milk or coconut milk, ginger, cinnamon, cloves, honey or maple syrup and optional handful of ice cubes. Place lid on blender. Blend/puree until everything is combined and becomes smooth.

4. Pour into glasses and serve immediately.

Yield: Makes 2-3 servings.

Note: Adjust the flavorings to your liking. If you have a old or cheap blender like I do, you might have to use a little extra milk to help it blend. My blender has a mind of it's own, sometimes I don't have to add any extra milk and sometimes I do.

*For California residents, check out my favorite raw milk from Claravale Farm. They sell to stores and co-ops all over CA.

This post is part of Real Food Wednesday @ Kelly the Kitchen Kop, Simple Lives Thursday @ GNOWFGLINS, Turning the Table Thursday @ Around My Family Table, Pennywise Platter Thursday @ The Nourishing Gourmet, Fresh Bites Friday @ Real Food Whole Health, Freaky Friday @ Real Food Freaks, Living Well Blog Hop @ Common Sense Homesteading, Real Food 101 @ Ruth's Real Food, Fight Back Friday @ Food Renegade, Monday Mania @ The Healthy Home Economist, Melt in You Mouth Monday @ Make Ahead Meals for Busy Moms, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, and Wellness Weekend @ Diet, Dessert and Dogs.

Creamy Herb Chicken Salad w/ Pomegranate

2011-12-02T12:03:00.000-08:00

I LOVE this chicken salad! I know, there are so many chicken salad recipes out in recipe land, but this one truly is a favorite of mine.

The pomegranate arils add such a beautiful color to the salad. When you bite into them, the juice pops in your mouth and adds such a wonderful sweet flavor. The creaminess comes from my absolute favorite salad dressing, which is made from ground sprouted sunflower seeds. The combination of the herbs, the sweet pomegranate arils, the crunch from the celery and the creaminess of the dressing is absolutely divine!

Enjoy!

Creamy Herb Chicken Salad w/ Pomegranate

Make up a batch of this to have ready for the next day. It's perfect to serve to guests and makes great appetizers in lettuce cups for parties too!

Equipment: Food Processor, Large Mixing Bowl, Cutting Board, Sharp Knife, Medium Mixing Bowl, Small Fine Mesh Strainer

1 3/4 cup Creamy Herb Dressing (recipe x 3)
1/4 - 1/2 cup pomegranate arils (juice sacs w/ seeds) + filtered water
3-4 celery stalks with leaves, thinly sliced
Shredded meat from 1 whole pasture roasted chicken*
2-3 sprigs fresh thyme, stems removed

1. Prepare Creamy Herb Dressing, set aside. [Note: This dressing can be made up in advance and stored in the refrigerator.]

2. Prep and wash the pomegranate. Cut pomegranate into quarters with a sharp knife. Place pomegranate sections in a bowl of filtered water, then gently roll out the arils with your fingers. Remove white pith and any other parts of the pomegranate. With a small fine mesh strainer, strain out the water leaving the pomegranate arils behind, set aside. [Note: The arils are ready to eat now (eat whole arils, seeds and all). Eat or store (in the refrigerator) whatever arils you don't use in this recipe for later.]

3. Wash and prep the celery. Thinly slice celery stalks and place pieces into a large mixing bowl, set aside.

4. Shred roasted chicken, add shredded meat to large mixing bowl with celery, stir to combine.

5. Add Creamy Herb Dressing and fresh thyme leaves to the chicken-celery mixture and stir to combine.

6. Add pomegranate arils to the chicken salad mixture, GENTLY fold in the arils (if you stir too hard, the juice sacs will open and release the juice into the salad, if it happens to some arils, don't worry, it just adds a beautiful pink color to parts of the chicken salad).

7. Serve cold or store in refrigerator for later. Make sure to garnish with extra pomegranate arils.

Yield: Makes about 4-5 cups chicken salad.

Note: This chicken salad is delicious the next day too!

Storage: Store in the refrigerator, keeps well for 2 days.

Serving Suggestions: Serve on a bed of mixed lettuce greens, place in lettuce cups for small appetizers, serve for lunch or a snack with some raw veggies.

* If you are a Northern California resident, check out my favorite pastured chicken from Cache Creek Meat Co. They sell at farmers markets in Sacramento, Davis and Elk Grove as well as select grocery stores.

This post is part of Monday Mania @ The Healthy Home Economist, The Homestead Barn Hop @ The Prairie Homestead, Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms, Weekend Gourmet Blog Carnival @ Hartke Is Online, Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Cooking Traditional Foods, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Hearth and Soul Hop @ Premeditated Leftovers, Healthy 2day Wednesdays @ day2dayjoys, Full Plate Thursday @ Miz Helen's Country Cottage, Lunchbox Love @ Allergy-Free Vintage Cookery, and Made From Scratch Tuesday @ From Mess Hall to Bistro.