A Few More Ideas by Linda

Fun and Beautiful Ideas Using Your Favorite Photos!

More ideas from my friend Linda. I am also a photo lover...every Christmas my homemade gifts are nearly all about photos, so I will probably be using all these ideas myself!!

Fun Ideas for the Yard and Garden

I just have to post some of the cute ideas my friend Linda has sent to me. There aren't any directions but most are self explanatory. If you DO have any questions just send me an email and I will do my best to find the directions or connect you with Linda. I think you will be just fine :-) I just love these (you know how I LOVE gardening and yard art) and plan to use most (if not all) of these ideas!! Thank you Linda!!

Homemade Magnesium Oil

WHY USE MAGNESIUM OIL?

1) Most of us have a magnesium deficiency. Where we used to get magnesium from our soil and water supplies, we’ve now depleted our soil and scoured our water supply clean of trace minerals. So, we can either make the extra effort to eat more magnesium-rich foods like nuts, grains, and seeds, or we can supplement with magnesium.

2) Did you know magnesium is more easily absorbed transdermally through the skin than it is internally?

3) Magnesium oil is a useful, inexpensive, and simple way to apply magnesium to your skin. It only makes sense to learn how to make magnesium oil!

HOW TO MAKE MAGNESIUM OIL

• 1/2 C. Magnesium chloride flakes
• 1/2 C. purified or distilled water 

Measure water and flakes together in a small pan. Turn heat on low and stir well until completely dissolved. I doesn't need to boil, just warm enough to dissolve the flakes.

Remove from heat and allow to cool, then transfer into a glass spray bottle. 

HOW TO APPLY MAGNESIUM OIL

Spray magnesium oil on your arms, legs, and stomach daily. I also use it as a deodorant and spray underarms after bathing.

You may experience a tingling sensation when you first start using it. That’s perfectly normal and short-lived; the effect fades after 10 to 20 minutes. After a while of routinely applying magnesium oil, you likely won’t experience the tingling sensation any more.

Use the magnesium oil liberally, starting with 6 to 8 squirts a day and building up to as many as 20. Magnesium oil will loosen your stool, so the test to determine how much you need to apply is to simply watch your bowel movements. If they turn too loose, then back off the magnesium a little.

BENEFITS OF USING MAGNESIUM OIL

Since I’ve started using magnesium oil regularly, I’ve noticed immediate improvement in several areas.

1) I sleep better at night. This is by far one of the best benefits! 

2) I don’t need to use deodorant. A while back Ann Marie at Cheeseslave wrote a post on how she quit using deodorant with magnesium. She swore that when she supplements with magnesium, her sweat smells … clean. That’s been my experience, too. I may sweat, but it doesn’t smell bad anymore! I just spray under my arms after a shower.

3) I’m more calm. I feel that my stress level has decreased and I am more focused.

4) Pain Reliever: Helps arthritis pain, restless legs, muscle aches and pains... 

WHERE TO GET MAGNESIUM CHLORIDE FLAKES AND MAGNESIUM OIL

According to most in-the-know experts on this sort of thing (like Dr. Mark Sircus, who wrote the book on transdermal magnesium therapy), Ancient Minerals is the best brand of magnesium flakes and magnesium oil available on the market.

I buy my Ancient Minerals Magnesium Bath Flakes from Ancient Minerals I pay about  $9/lb and it will make about 32oz of magnesium oil.

If I didn’t make my own magnesium oil, I could just as easily buy it, but I’d be paying $60 to get 32oz of magnesium oil!

So, why not make it yourself? It’s so easy!

Homemade Anti-Inflammatory (Ibuprofen Alternative)

HERBAL ANTI-INFLAMMATORY CAPSULES

Supplies Needed

-The Capsule Machine (optional)
-”00″ gelatin or vegetable capsules

Ingredients

• 2 parts meadowsweet powder
• 2 parts devil’s claw powder
• 1 part turmeric root powder
• 1/2 part kava kava powder
• 1/4 part hop flowers, powdered
• 1/4 part bladderwrack seaweed powder, optional but a good source for omega-3 fatty acids

*Parts are to be measured by volume not weight.

Method

1. In a non-reactive bowl, mix all of the herbal powders together until well combined.
2. With the use of The Capsule Machine, fill as many capsules as you think your family will use within a 6-12 month period. Note: Don’t have a Capsule Machine? It’s okay…simply scoop the powder into each piece of the capsule and pack it tight prior to recapping the ends.
3. Store the capsules in a small glass mason jar and place the lid on tight. Keep in a cool, dark, dry place. These capsules should stay fresh for 6-12 months.

To Use
*Not for children, adult use only. Do not take these capsules if you are pregnant or breastfeeding. Don’t use if you have asthma or if you are allergic to aspirin. 

To use for acute conditions: Take 1-2 caps every 2 hr., but no more than 8 caps daily.
To use for chronic ailments: Take 2-3 caps 2-3 times daily, but no more than 6 caps daily.

NOTES

For improved reduction in pain associated with inflammation consider adding these vitamins and minerals to your daily diet:

• Magnesium. Magnesium is a powerful treatment for both muscle and nerve pain. In fact, magnesium deficiency is a common cause of pain and inflammation…therefore, supplementing with it can help significantly improve the body’s response. Note: There are many quality magnesium supplements, lotions, and sprays. 
• Vitamin D. In similar respect to magnesium…vitamin D deficiency has been linked to a multitude of illnesses,  including pain and inflammation. The best source of vitamin D is sunlight!
• Omega-3. Omega-3 fatty acids have proven anti-inflammatory properties that are known to be beneficial for those who suffer from inflammatory disorders. You can supplement with Cod Liver Oil, Fish Oil, and by eating wild caught fish regularly.

I buy my herbs (the ones I don't grow) at local health food stores (we have Earth Fare and Three Rivers here in the Knoxville area) or online at Starwest Botanicals or Mountain Rose Herbs.

Homemade Cinnamon Rolls

You can use my basic bread recipe with just a few minor changes to make delicious cinnamon rolls.

Ingredients for Dough:

2 Tbsp Butter (use butter, not margarine)

1 ½ Cups Water

4 Cups All Purpose Unbleached Bread Flour

1 tsp Sea Salt

1/4 cup Sugar

2 tsp Yeast

For Cinnamon Filling:

3 to 6 tbs butter 

1/8 to 1/4 cup sugar

Cinnamon to taste

Icing:

1 cup Powdered Sugar

1 tsp vanilla

Drizzle cold water to icing consistency

Directions: 

Combine dough ingredients, in order, in bread maker. Set for dough cycle. 

After first rise roll or pat out dough into a large rectangle on an oiled counter top. Spread softened butter on the dough, sprinkle cinnamon and sugar to taste.

Starting on the long end begin rolling the dough into a log. Cut into 1 inch spirals (cut 12 to do 3 rows of 4 buns) and arrange in a large baking pan (9x12 Pyrex or Cake Pan).

Let rise for 45 minutes.

Preheat oven to 350 and bake for 25 minutes. Cool for 5 minutes and drizzle icing.

YUM!!

I will add some photos soon.

Chicken Cacciatore

Chicken Cacciatore is one of Lanny's favorite dishes.  There are several ways to make it but this is a quick and easy recipe that tastes great!! For our family night dinners I simply double or triple the recipe. INGREDIENTS: 2 cups all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 pounds chicken pieces - thighs are our favorite (with skin) 2 tablespoons oil (I use organic olive, palm or coconut) 1 onion, chopped 2 cloves garlic, minced 1 green bell pepper, chopped 1 (14.5 ounce) can diced tomatoes 1/2 teaspoon dried oregano 1/2 cup white wine 2 cups fresh mushrooms, quartered salt and pepper to taste DIRECTIONS: Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet. Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes. We like it served over spaghetti, but you can use egg noodles, ziti, even rice. If you want a really quick and tasty meal just boil the chicken until tender (instead of frying) and continue with the recipe. You can use boneless pieces.

Pizza Casserole

This is absolutely a favorite around our house. I will give you the original recipe first because it sounds great! I just didn't follow it exactly because I didn't really want to layer. I will tell you my changes as we go!! I can tell you that it is the second most requested dish for our family nights...the first is MimiLada's!!

3 Meat Pizza Casserole Recipe

Ingredients:

1 pound Bow Tie Pasta

1 pound Mild Pork Sausage (I put ground beef or sausage in my spaghetti sauce)

1 large Onion, medium size chopped

2 (26 ounce) Jars Spaghetti Sauce (I use my homemade sauce)

1 pound Cubed Cooked Ham (I leave out the ham)

½-1 pounds Of Sliced Pepperoni

3 (8 ounce) Bags Of Shredded Mozzarella Cheese

6 Tbsp Of Grated Parmesan Cheese (not all my gang like the parmesan so I keep it as an add on)

2 Tbsp Chopped Garlic

1 tsp Dried Oregano

Directions: 

Cook pasta in boiling water until al dent é.

Cook sausage (if you are layering), garlic powder and oregano with onions until the juices run clear.

In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.

Layer ingredients in the order listed below.

1st layer-⅓ of the pasta, ⅓ remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.

2nd layer-½ of the remaining pasta, ½ remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.

3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni (completely covering the entire top with pepperoni).

Bake at 375°F for 40 minutes.

Let sit for 5 minutes before serving.

Now my SUPER EASY RECIPE...

I usually use about 4 pounds of pasta because I am serving 18 to 20 hungry people. I make at least a gallon of my own spaghetti sauce with either sausage or ground beef. I put a little sauce on the bottom of two 12x17 inch pans, then half my pasta between the two. Mix in the sauce until you have the amount you like on your pasta. I usually put a little more to make up for any evaporation as it warms thru. Cover with cheese and thne put pepperoni on top, as little or as much as you like. We usually overlap it to cover the entire top. Since everything is already cooked I really just bake it until the top is bubbly and the pepperoni is browning a bit, maybe 20 minutes. This usually gives us enough for some leftovers. This dish is great left over and even can be frozen!! You will LOVE it!

It will also stay warm in a 200 degree oven for a couple hours if you want to fellowship before dinner...we often do. I just cover it loosely with foil til we are ready to eat.

Creole Cabbage Recipe (a healthier alternative to cole slaw)

We love cajun food and last night we had some Jambalaya and Creole Cabbage. Everyone LOVES this cabbage slaw and it goes great with fish, barbecue, sloppy joes, etc. So here it is, the recipe for a quick and easy "good for you" side dish.

Creole Cabbage

Cabbage head (green or purple or both) or a bag of already shredded cabbage
Olive Oil
Better Than Bouillon Beef (the old bouillon cubes have too many weird ingredients)
Dried Basil (to taste - start with a tsp)
Dried Thyme (to taste - start with a tsp)
Garlic (1-4 cloves as desired, chopped)
Red Wine Vinegar or Apple Cider Vinegar
Salt & Pepper to taste

Shred the cabbage in a large bowl. Drizzle the olive oil over the cabbage and toss to coat. You can use as little or as much oil as you like, just use enough to allow the spices to stick to the cabbage.
Add the thyme and basil and garlic and toss to mix.

I put about 1/4 cup of vinegar in a little pan along with a tbs of the bouillon and heat just enough to melt the bouillon. Let it cool a minute or two and then pour over the cabbage and toss. Taste it and adjust spices and vinegar to your liking.

If you're using a really good olive oil and the Better Than Bouillon (instead of the dry cubes), this is really a very healthy slaw!!

Enjoy!

Water Kefir

Water kefir grains are a symbiotic culture of bacteria and yeast held in a polymer created by the bacteria. Water kefir grains feed off sugar to produce lactic acid, acetic acid, various other acids, and carbon dioxide.

By culturing sugar water using the water kefir grains, you are creating a lacto-fermented drink. Lacto-fermentation is the process where lactobacilli (lactic acid producing bacteria) convert sugars or starches into lactic acid. Lactic acid is a natural preservative that prevents the growth of harmful bacteria. Used in traditional cultures to preserve foods, lacto-fermentation creates a food teeming with probiotics, good yeasts, and increased nutrient values. The synthesis of lactic acid and other acids often increases vitamin values, including vitamin C and various B vitamins.

Kefir provides dozens of beneficial bacteria and yeast strains that can benefit your body. Your body is inhabited by billions and trillions of bacteria, yeast, and other microorganisms. By taking in beneficial bacteria and yeasts, you increase the population of good bacteria in your system; beneficial bacteria in your gut make up a large part of your immune system and help you defend against harmful organisms, bad bacteria and viruses.

A good source for water kefir grains is Yemoos Cultures or Cultures for Health. You will also find lots of good information about the benefits of water kefir as well as recipes and different brewing techniques. There are both milk and water kefir starters so for this drink, be sure to choose the water crystals :-)

Making Water Kefir 

Directions for single ferment: 

NOTE: We do the double ferment (instructions below) but many people prefer the single, so here you go :-)

To make 1 quart of water kefir, add to a quart sized glass jar:

4 to 5 tbsp of organic sugar, sucanat, rapadura, agave nectar, or maple syrup (I have always used organic raw sugar or even plain white sugar when I had to)

1 tbsp of water kefir grains

a few organic raisins

a handful of organic fruit, such as strawberries, raspberries, blueberries, blackberries

about 1 quart of filtered or spring water (enough to fill jar while leaving ½ to 1 inch of space at the top)

To make a larger quantity, simply scale the ingredients. 

The ratios for 1 gallon are:

1 to 1 ¼ cup (20 tbsps) organic white sugar, sucanat, rapadura, agave nectar, or maple syrup

3 to 4 tbsp of water kefir grains

small handful of raisins

a handful of organic fruit, such as strawberries, raspberries, blueberries, blackberries

about 1 gallon of filtered or spring water (enough to fill jar while leaving ½ to 1 inch of space at the top)

Shake or stir until the sugars are completely dissolved. Cover with a non-air tight lid (most screw on lids are fine or cover with a coffee filter held on by rubber band) and allow to brew at room temperature for 24 to 48+ hours. Don't use canning lids and rings because your jars might explode...sparkley/kefir is naturally carbonated :-). I recommend for the first couple of batches, that you taste the water kefir every 12 hours after the first day. If it’s too sweet, let ferment longer. If you forget and it’s too sour, dilute with juice or sweetened tea when drinking.

When the water kefir’s done, strain the grains out, discard any fruit you’ve added and store the finished water kefir in the fridge in a covered jar or in airtight bottles. Decanting into airtight bottles while the brew is still slightly sweet and allowing to brew in the airtight bottles for a few hours at room temperature will yield a fizzy drink. Do not bottle in airtight bottles while the brew is too sweet or too much pressure may build up and you may end up with kefir soda all over your counters when you open the bottle.

NOTE: You can also use small mesh draw string herb/tea bags, made of muslin or cotton to hold my grains. You can find them online and sometimes even at Walmart. This keeps them safe and is easier than straining, but I prefer just straining them...

Directions for double ferment - this is the way we prefer to do it at our house!

Follow the directions for the first ferment but do not add fruit - only the sugar, water and raisins (if desired) with the grains. After 48 hours you will strain the kefir into another jar of equal volumn, and start another batch with the grains. To the strained kefir you will add a handful of fruit, we like either strawberries (for a really sweet drink) or a mixed berry (raspberry, blackberry, blueberry blend) for a more tart flavor. You can also add a few slices of fresh ginger or a 1/4-1/2 tsp of dried organic ginger powder, and let this ferment another 48 hours. You will have more probiotic activity this way. 

I use two gallon jars and fill only half way. I find this the easiest to work with and always have two jars fermenting on my counter. Our entire family, grandkids too, LOVE the water kefir. They call it "Bug Juice" because of the good bacteria (bugs) or "Sparkly" because the kefir has a natural fizz!

Here are the freshly made first ferment and the strained off second ferment,

ready to cover and let sit for two days....

This is the first ferment with only sugar, a few raisins (if you have them) and the kefir grains.

This will ferment for 24 to 48 hours. Then strain into the second jar.

I use a large canning funnel, a nylon strainer and a plastic sink strainer. 

I like to make do - don't use metal strainers or utensils when working with kefir.

This is my little sink strainer with the kefir grains strained out.

However, by using the mesh bags to hold the grains I skip this step, and the grains do not get bits of fruit in them... much easier decanting process...

This is the second ferment after straining - add ginger and fruit. 

This will ferment for 24 to 48 hours. Then strain into your pitcher

and refrigerate.

I cover my jars with coffee filters held on with rubber bands,

or plastic lids ...never cover with canning lids 

because the kefir builds up natural carbonation and you will have a mess on your hands :-).

Always mark the day and time you start your ferment...

if you are anything like me, you will not remember when you did it :-)

Note: It is not recommended to brew the kefir in a metal or plastic container as metal is reactive and the acidic nature of kefir may wear down and leach plastic into your brew. Avoid letting the kefir grains come in contact with metal utensils. Do not rinse or brew grains in chlorinated water as chlorine may damage or kill your grains.

Growing the Kefir Grains

The water kefir grains will grow better in a high-mineral environment. Using high mineral sweeteners such as sucanat, rapadura, or adding a bit of molasses to your brew will help your grains grow faster. I usually use raw sugar or plain white sugar so growth is slow, but if you do want your grains to grow you can brew one or two rounds with only sucanat, rapadura, or with some added molasses. Some juices are also high mineral and work well for growing your grains.

Storing the Grains

When you are not making water kefir, you can store your grains in a glass jar with anywhere from double to several times the amount of liquid as grains. Add one or two tbsps of sugar to feed the grains. You may store it at room temperature or in the fridge. If storing at room temperature, change out the liquid for new water and sugar every 2 to 3 days. If storing in the fridge, you can go up to a week or two. If storing in the fridge, the first brew that you make from the grains may take a bit longer since the bacteria and yeasts will take awhile to become active again.

Alcohol Content

Water kefir can contain anywhere from .2 to 2% alcohol with a 48 hour fermentation. To put it into perspective, wine is usually 7 to 15% alcohol. The alcohol content in water kefir varies widely depending on the type and amount of sweetener added, amount of grains, and fermentation time. A higher ratio of sugar will yield a more alcoholic drink, as will a shorter fermentation time. If you are alcohol sensitive, I would recommend using less kefir grain to sugar water ratio and doing a longer brew, tasting periodically.

What do I do with my extra grains? Eat them! They are a great source of probiotics!

Give them away. Give a tbsp or two to a friend so they can make their own healthful sodas and beverages. Lacto-fermented beverages aid in digestion, provide lots of good nutrients and enzymes, and are an excellent and inexpensive source of probiotics.

Use them to make lacto-fermented vegetables like sauerkraut. You can use kefir grains instead of whey to inoculate your lacto-fermented vegetables with good bacteria and yeast.

Compost them. If your grains are taking over your fridge and counters like they do mine, throw them in your compost pile. The bacteria will happily help you munch away at your compost pile. Microbials are great for soil health too!

What do I do with overbrewed water kefir?

Sometimes you let your water kefir go too long and make water kefir vinegar. If this happens, you can:

Use the water kefir vinegar as a cleaner. It smells great and works great – just place in a spray bottle and use on your counters.

Use it as a hair rinse. If you’re doing “no poo” (no shampoo), water kefir is great for rebalancing your hair PH after a baking soda wash.

You are welcome to email me anytime with questions: landeblew@gmail.com

Here is a good video from Wellness Mama showing how to brew water kefir - there are so many links on the internet with many recipes, many different ways to brew...I have been doing our kefir this way for years and it works well for us, but you can try other blends, other flavor additives...the sky is the limit!!  Wellness Mama