Tuesday, June 28, 2011

cleanse anyone?

blast from the past-


cleanse anyone?


i never can find my master cleanse directions when i need them...
so i decided to post it here on my blog so i can find it
hahahahaa!

i found i grew to really love this drink
i call it my lemon drop martini cleanse. :)


The Master Cleanser
Stanley Burrough's Lemonade Diet

I'm not sure why, but there's been a growing interest in The Lemonade Diet lately. Maybe people are curious, or maybe they've heard how well it actually works, so let's take a closer look at this so-called "diet." We'll explain what it is, how it works, and some cautions you should know about too.

First, this is not technically a diet in the traditional sense of the word. The Lemonade Diet is more of a juice fast or a body cleanse or detox since you're living on lemonade for the entire time. You're not eating food of any kind -- not even soup.

The Lemonade Diet is also known as The Master Cleanser. It was originally created by the now deceased naturopath Stanley Burroughs. The diet was created to help rid your body of toxins that build up when you don't exercise or eat right. It's designed to help clear and clean your body's digestive tract, kidneys, and liver, while carrying out all the bad stuff that's settled in over time.

Some say this diet works so well that most people can lose up to two pounds of fat each day without any harmful side effects. In fact, one of the reasons it might be gaining in popularity is because of the success a few celebrities have had with it.

Below is the central recipe for the diet, which you'll find to be simple but specific.


1. Two tablespoons of fresh lemon juice. This is approximately 1/2 of a lemon, and it should be freshly squeezed.

2. Two tablespoons grade B maple syrup. If you're diabetic and/or you're wanting lose some serious weight, you may need to reduce the amount of syrup.

3. A pinch of cayenne pepper, approximately 1/10 of a teaspoon. You can skip putting this in your lemonade and take a capsule three or four times a day instead. I'll warn you, though: Taking cayenne capsules on an empty stomach burns.

Mix the above ingredients into a 10 ounce glass with distilled or spring water. The water can be hot or cold. Next step is drinking it!

Do this six to ten times each day (6-10 glasses of lemonade each day).

This is the basis of The Lemonade Diet. But there's more to it, of course. Namely, you want to eliminate waste from your body, so you're supposed to use natural laxatives. Drink a laxative herbal tea in the morning and evening.

You can drink as much water or unsweetened herbal tea as you'd like throughout the day on top of your lemonade. According to Burroughs, the lemon juice and maple syrup have all the nutrients your body needs for this temporary fasting period, and the cayenne pepper will help boost your metabolism so the fat is burned faster.

Most people try this cleanse for three to ten days.

Warning: Like most low-calorie detox programs, the weight will come off like crazy, but it'll also go right back on again if you resume your pre-Lemonade Diet eating habits.

If you decide to try The Lemonade Diet, it's important to follow the steps and it's very important to come off the diet properly. When you go for extended periods of time without solid food, you have to slowly introduce solid foods back into your system.

Usually you start with soups and other liquids first, like freshly made juices and smoothies, then gradually move back into normal eating from there. Trying to eat "normally" after having been on the fast for a while will make you very sick.


the thing i found out later, much later
is that there is a salt water flush that is supposed to be used in conjunction with the lemon drink.
ok here is how that goes...
upon waking first thing in the morning
drink 1 quart (yes, 4 cups) of water with 2 level tsp of sea salt (non iodized!) stirred in well.
drink all at once or as close to it as possible
yes it's yucky.
[ i add a little bit of nama shoyu (raw soy sauce) to flavor it and find it tastes like weak miso soup that is how i was able to get it down.]

do not drink any lemon drink for at least 1/2 hour after drinking the salt water.

note!
approx 1/2 - 1 hour after drinking the salt water
you will have to RUN to eliminate
the urge is strong and quick so stay near a toilet for 1-1/2 hrs.
then you will be safe to carry on with your day.
so plan accordingly.

they also recommend to take a cup of laxative tea at night before going to bed.
sometimes i did ...and sometimes i wanted to sleep in a bit more than the tea would let me... so i didn't take it. my bad!

shopping list:

about 40 large lemons or 80 limes or any combination
(buy 1/2 batch at a time as they spoil)

80 oz maple syrup (grade b is best)

1/2 pound celtic sea salt

2.5 oz cayenne pepper powder

box herbal laxative tea bags

5 gallons or more of spring water (NO fluoride added) for lemonade

3 gallons 1 pint spring water (NO fluoride added) for salt water flush and cup of lax tea


i have a pdf on the MC for you that i might actually be able to successfully link here.

here is the recipe i use to make a day's worth:

3 or 4 lemons (depending on size), peeled
12 tablespoons Maple Syrup - (=3/4 cup)
1/2 to 3 heaping teaspoon cayenne pepper (to taste)
You can always increase the amount on your next batch if it is not "hot' enough for you
2 cups spring water

Put all ingredients in a high powered blender and blend away for about 45 seconds.

Pour the mixture into a 2 quart container.

Top the container with additional spring water until you get exactly 60 oz. Please be reminded that each lemonade drink is equivalent to 10 oz (water - 8 oz, maple syrup and lemon juice - 1 oz, respectively for a total of 10 oz).

Now you have a total of 6 drinks available in the container. This is the minimum number of drinks you must have on the Master Cleanse.
~~~~~


it's a new summer!
make it your best summer ever-
xo
snowdrop

Monday, June 13, 2011

summer

really i mean "late spring" :)
always hopeful tho

i am still putting things away
and trying to catch up from my weekend away.
every now and again i will plop down
with one of my new books
and am transported in to a world of all that could be
if i had lots more time :)
thank you my sister for your generosity,
i love love love all the books 
<3 especially today,  the gardening ones <3

before i left i planted my entire veggie garden
(it had been surrounded by a 'pond' of flood water
so i did not get it planted on time, 2 weeks earlier.)
also the next day i planted 4 rows of sunflowers
mixed with assorted wildflowers and annuals
over by the fruit trees. 

i didn't plant my sunflower patch
last year and sorely missed it when the autumn came
and my camera sat sadly on the table
instead of being out in the early morning & late evening hours
when the light is warm and beconing ,
making every flower look like a fairy tale.  sigh.


i planted veggie seeds around the plethora of self-seeded johnny-jump-ups.
babies from a few plants i had started from seed the previous year.
they are so happy to look at....  :)

also reseeded this year again, were the chammomile-
which really should not be in the garden because
they will absolutely take over (greedy!) 
but i am loving the free chamomile tea
from the many many blossom heads.


today, i planted a gallon of flower seeds-
in a wild flower free seeding manner
all around the property and bare spots.
i had that many marigold seed heads harvested from last year
so i figured i would broadcast them in every nook & cranny
for a burst of color later in the summer.
free! 
it really pays to save your own seeds in the fall
let a few plants just grow old for seed duty.

i am doing a load of laundry-
even tho it is not a good hanging out kind of a day.
and i hear my dearest on the mower out back
(i am hoping my garden & flowers are still standing
when i get out there!!!!!)
he is sooo bad about it.
if i had the ability i would have raised flower beds
so he couldn't whack em.
brute!

i was able to harvest an early crop of oregano already
from my 2 very healthy mounds of the oregano plants-
huge armfuls-  wow!
i will have enough to share this year.
i put a few shelves worth into the dehydrator
to save for winter tomato sauces.
because it is just too humid to hang bunches
from the ceiling to dry, with all this rainy weather.

it is that time of season where i need to put
the dehydrator out on my little screened porch
so it will whir dutifully without heating up the house
on those hot summer nights.

i love summer with all it's wonderful eats
and beautiful smells and colors, don't you?
happy summer to you all!
xo
snowdrop

Sunday, May 29, 2011

refreshing! easy! inexpensive!

refreshment is just what is called for  lately
we have had sticky sweaty sweltering heat/humidity
in between the vicious thunderstorms
(which are lovely to watch at dusk
with the lightning shows, but pleeease
2 AM rocking the house in peal after peal of thunder-
nah, let's not.)

anyway, after looking at my last blog, i had an idea
from coffee concentrate was born the idea:
spearment ice cubes to 'scent' my glass of water with flavor
sounds quite refreshing, and i can't wait!

first i picked some spearmint sprigs from my back steps
then i rinsed them (in case any buggies or whatnot was on them)
then i put them in my blender with some water



whizzed it into a froth


strained it



poured it into the ice cube tray



rinsed out the blender
pouring the rinse water on my house plants


and now i am waiting for it to freeze  :)
...
....
......

ok, so i really can't wait...
after rinsing out my nutmilk bag* and hanging it on my faucet to dry..
i put a swig of the raw concentrate into a glass of ice water


and dripped 1 drop of liquid stevia into it for a sweet treat



mmmm
maybe i should have put a few drops in the concentrate
before pouring into the ice cube tray...
....next time :)

i hope you find this as refreshing as i am right now
summer is only just beginning with june still a day or two away

hoping you get many refreshing moments this summer-
xo
snowdrop

*my nutmilk bag is a one dollar nylon paint straining bag
(1 gallon- not the 5 gallon!) 
picked up at the hardware store.

Thursday, May 26, 2011

COFFEEEEE


coffee futures have doubled in the past year
it is a commodity traded like gold & silver
according to cnn news this morning
all the coffee establishments will be raising prices... again


this may push the few hold outs to give it up
but not everyone
some refuse to let much affect their habits
until it comes to bad health that interferes with everyday life

(note* i hold a neutral stand on coffee consumption)

my mom has had to give up her morning cup of java.
this has left her a very miserable girl.
her gerd is the reason- the acid mostly,
tho the caffeine is probably not too good for her either at this point.
yet, her happiness is important to me.

sooo i did a little research for her,
since i know there is a low acid coffee available
in europe, as readily as decaf is available here in the usa.
internet is an option...but on amazon it is $20 per little teeny can!!!$$$!!!
since then i have found some for $13.50 (unknown weight, unknown shipping)
on to the research....


you can make your own low acid coffee


reduce up to 67% of the acid
in the coffee you already use


using either regular or decaf ...organic or otherwise
the trick to it is to not put heat to it when you make it.
i looked at special cold process coffee makers
some of the leading manufacturers are companies such as
the Toddy coffee maker, the Hourglass cold coffee system and the Ronco coffee maker.
(also $$$$, and who needs more stuff on the counter or in already crowded cabinets?)
not me.


how hard could it be to make your own from scratch?
come to find out, not hard at all.




here are some the recipes & processes:


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~





Low acid coffee


Low acid coffee is made by cold brewing, and can be safely consumed by sufferers of acid reflux or gastrointestinal problems caused by drinking heat brewed coffee. Preparing low acid coffee in this way reduces up to 67% of the acid, and doesn't affect the taste or aroma. If you suffer from acid reflux or gastrointestinal problems, low acid coffee might be the answer to your lack of caffeine nightmares.

This recipe yields a low acid coffee concentrate via cold brewing, which is combined with milk to create iced or hot coffee whenever you like. The low acid coffee concentrate can be stored in the refrigerator for up to two weeks before discarding.


Instructions


things you'll need:


  • Coffee grounds, any type
  • Stainless steel bowl
  • Medium sieve
  • Fine mesh sieve
  • Milk
  • Sugar (optional)


1.Place one cup of grounds into a stainless steel bowl. Add ¼ cup water and stir          gently until all the grounds are moist.


    • 2   Add an additional 1 ¾ cups water to the bowl, and do not stir. Try to disturb the grounds as little as possible.
    • 3   Cover the bowl with a lid, plastic wrap, or aluminum foil, and allow it to sit at room temperature for at least 12 hours without being disturbed
    • 4   Strain the low acid coffee concentrate through a medium sieve, and then strain a second time through a fine mesh sieve. Your low acid coffee is now ready to be prepared - either hot or iced.
    • 5   For iced low acid coffee, fill a glass with ice cubes and add ¼ cup of the low acid coffee concentrate. Add ¾ cup milk and stir gently. Sweeten with sugar, if desired.
    • 6   For hot low acid coffee, warm ¾ cup milk in the microwave, or over the stove top, being careful not to scald it. Pour into a coffee mug and add ¼ cup of the low acid coffee concentrate. Stir gently, and sweeten with sugar, if desired.
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
another site:





How to Make Cold-brewed Coffee Concentrate





 
How to Make Cold-brewed Coffee Concentratethumbnail
Coffee Concentrate - the secret to great iced coffee

Cold-brewed coffee concentrate is the alternative to making coffee with hot water. Cold brewing takes longer but it removes the acid taste from coffee. You must taste it to believe it!





Difficulty:
Easy

Instructions





Things You'll Need


  • 1 lb of coffee
  • One large stainless steel cooking pot
  • One large container - preferably another pot
  • One medium strainer
  • One small strainer
  • Container for coffee (an old mayonnaise jar will do)
  • Water
  • Wooden spoon
    • 1
      Coffee with chicory is a Southern tradition.
      Get yourself 1 lb of coffee. To kick it up a notch and make it "southern style," use coffee with chicory.
    • 2
      Coffee in the pot, ready to be cold brewed.
      Put 1lb of coffee in a stainless steel cooking pot and wet it with two cup of cold water. COLD WATER, not hot. Stir the coffee in the water until it's all good and wet. Then add another 8 cups of cold water. Cover the pot.
    • 3
      Put the pot someplace where it won't be disturbed. You can leave it on your stove, if you won't be using your stove or oven for the next 24 hours. Or, put it on your back porch, kitchen counter, a table, anyplace where it can sit in peace.
    • 4
      Coffee grounds are good for flowers.
      The next day, if you can, take the pot outside to strain it. This is messy. If you have a backyard, go out there - and this way you can dump the coffee grounds right on your garden.
    • 5
      The object here it to put the coffee water through the medium strainer or sieve. So, get yourself another large container, like a pot, and dump the water through the strainer and into the new pot. Take the strainer with the coffee grounds and tap it a little - get out all the water you can. Then dump the grounds. If you're outside, flowers and vegetables love these grounds.
    • 6
      Rinse out the first pot - you can do this with a hose if you're outside. Shake out excess water.
    • 7
      Next, grab your smaller strainer. Dump the coffee water through the strainer back into the original pot. Congratulations! You now have coffee concentrate.
    • 8
      Transfer the concentrate into a container you can put in your fridge. Nothin' fancy - an old jar will do, but it should have a lid whatever it is, so the coffee stays fresh.
    • 9
      A less labor-intensive method of cold brewing.
      If all this straining and sorting of grounds is too much for you, you can buy a cold-brewed set-up. 
    • 10
      In a glass, put some ice and pour in an 1-1 ½ inches of the coffee concentrate and top off with milk. Alter the coffee-to-milk ratio according to your taste.
    • 11
      Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

pretty simple & straight forward, don't you think?
some grounds, some water, some time, strain & store/serve.
so if you 'need' your coffee fix, you may want to try this way and save your body a little grief.
stay happy and healthy, and try not to go broke doing that!
xo
snowdrop





Wednesday, May 25, 2011

feels like may

finally!!
today the sun shone alot
the temps were high enough to peel off my sweater
aaaaand, i made corn for dinner
real liiiive corn
cobs of corn
a sure sign that summer is right around the corner for us :)
yaaaay!!!!!

the pool of water from around my garden has subsided
(felt a little noah-esque)
 all that was missing was a dove with an olive twig...
so soon i can finish planting my garden...

also i found the vinca vines for my flower boxes
over at home depot this afternoon, i will be planting
them tomorrow with the white petunias and red red geraniums.
here is an example from a previous year

the vinca vine grows very long down the front of the boxes,
i love the look!

i'm hoping you all have had a great day too!
xoxo
snowdrop

(no worries, coffee blog still ahead)

Monday, May 23, 2011

cupcakes to eat & wear

and who doesn't like cupcakes???


well besides eating them... 
(and yes, these below are raw vegan cupcakes)

 


there's the extreme cuteness factor  and the pleasure of just looking at them  :)
and yes, the eating of these mini-cakes,
it always comes back to that now, doesn't it?

focus now, & back to cute...

so you can hardly blame me for making a little girl's dress
with cupcakes smocked across the front... (no calories involved)

here is the pattern & fabric  i used

i'm not sure if you can tell the base dress fabric is a pale yellow.



the sprinkles are little beads;  sweet!!!

front & back of finished dress:


 and then the best part was putting it on that special little red-headed girl:

my dh thinks it's the best project i've done to date.
i must admit i myself was also very pleased with the results :)
the magazine "australian smocking and embroidery"
has the most beautiful projects
and they look top quality when done,
but the magazine is sooo expensive.
shipping from australia & all.... 
it's like smocking 'crack' to me,
when ever i see one that i do not have...
i have to own it... 
keeping this habit up will send me to the poor house.
it's a sad thing to see...   
keep me away from ebay at all costs!
ps. if anybody has an unwanted box of them,
 just send them on over
and i will happily take them off your hands, tee hee..

my next blog will be about coffee
especially for those who really don't want to give it up, etc...

stay tuned!  :)
xo
snowdrop

back issues: recipes galore

recipes galore

i thought today i would post some recipes i am thinking look good to try:
(be sure to follow the links for dozens of recipes)

Walnut Poppyseed Cake
From: Dining In The RAW by Rita Romano pg. 116

1 cup - Poppy Seeds
2 cups - Walnuts
1 cup Dates
2 cups carrot puree
2 tbsp. dried orange peel
1 tbsp. braggs
2 tbsp. psyllium seed powder
Put enough carrots to make two cups of puree through the Champion Juicer Chops walnuts into a fine consistency in the Food Processor with "S" blade. Set aside. Combine carrot puree and remaining ingredients in processor until well blended. Mix all ingredients together. Add a little more psyllium if necessary to hold cake together. Press into bundt pan and chill to set. Share with Family & Friends and Enjoy!

EVERYBODY’S FAVORITE CRACKERS

(Boutenko)
1 cup soaked sunflower seeds
1 cup soaked walnuts
1 cup soaked almonds
1 tomato
1 cup red onion (chopped)
3 tablespoons flaxseed
3 teaspoons cumin seed
2 teaspoons salt
Mix in food processor or Champion Juicer with blank on. Spread on parchment paper or TefIon sheets. Make them very thin.
Then using a pizza cutter, cut in squares. They will be easier to break into pieces when dry.
Dehydration time is about 15 to 20 hours.

Makes 18 ’slices’
1/2c olive oil
1 ½c sun dried tomatoes
3c sprouted buckwheat (2 ½c dry & unsprouted)
1 ½c flax meal
3 ½c peeled courgette, roughly chopped
2c apple, cored and roughly chopped
3T lemon juice
2 avocados
1 large onion
½c minced parsley
- Process the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs until thoroughly mixed.
- Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.
- When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.
- Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.
- Use a spatula to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.
- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.
- Dehydrate for approx 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.

Bacon

1 large eggplant, thinly sliced lengthwise
3/4 c. oil
1 tsp. cayenne
2 Tbl. honey
4 Tbl. Ume Plum Vinegar

Marinate for 2 hours. Place on teflex sheets and dehydrate for 9 hours. Turn bacon over and dehydrate another 9 hours.
- by Top Raw Men, How We All Went Raw

Salsa Finta & Almond Polpetta



470_img_2338_bc.jpg
From Issue 4 of News From The Kitchen
Serves 4
Salsa Finta
1c sun Dried Tomatoes
2c fresh Tomatoes
1 soft date
1 clove garlic
1T lemon juice
3T olive oil
5 large basil leaves
¼c water
- Blend all ingredients in a high-speed blender.
Almond Polpetta
1c almonds, soaked
2T nutritional yeast
½t salt
2t lemon juice
¼c salsa finta
3T fresh, chopped parsley
1T Italian herbs
¼c onion
- Grind the almonds to crumbs, in a food processor.
- Add remaining ingredients and process again until thoroughly mixed.
- Form into small balls and dehydrate for 6 hours or until they are slightly crunchy on the outside and soft on the inside.
To serve
Take a couple of handfuls of mixed leaves per person (a mix of rocket & chard is great), and mix with strips of courgette (zucchini) pasta. To make enough courgette pasta for 4 people, use the following recipe:
4 medium courgette
¼c olive oil
2t salt
- Cut the courgette length-wise in a mandoline. Lay the strips on top of each other and, using a knife, cut them length-wise into fettuccini-style strips.
- Mix the strips with the olive oil and salt in a large bowl and allow to soften for a couple of minutes.
- Mix the polpetta with the salsa, and place even amounts on top of each courgette salad (the pasta strips and leaves, mixed) that you have arranged on the plates.

Truffle Cookies/Almond Joy Drops

Truffle cookies and Almond Joy drops!

Servings:
Dozen cookies!
Super Tasty, super easy versatile cookies that you can do absolutely anything with. Get creative and anything that strikes your fancy!
Ingredients:
1 Cup Raw Almond Butter
1/2 cup Agave or Raw Honey
1tbs. Culinary quality Vanilla extract (free from preservatives and glycerin)
Himalayan Sea Salt
Approx 1 cup of Almond, Walnut or Pecan flour (Simply grind chosen nut in coffee grinder)
Variations for the nut flour:
Coconut shavings
Raw Cocoa Powder
Preparation:
Simply combine Almond butter, Agave, Vanilla and salt to make a basic batter. Feel free to add anything beyond that such as raisins, Lemon zest, 1/4 cup cocoa powder ect.
Place the 'flour' in a small bowl or plate.
Proceed to place spoonfuls of dough into the flour, coconut shavings, cocoa powder ect.. and roll around to ensure all the outside layers are evenly coated. Place on a plate lined with wax paper (I feel it helps prevent freezer burn) and place in the freezer for approximately 15 minutes or until they are firm.
Eat and enjoy.
Takes approximately 10 minutes! to prepare!

hope this gets you all kick started
with ideas for the week.
a yummy day to you!
xoxo
snowdrop