Peanut Butter Chocolate Protein Balls

Peanut Butter Chocolate Protein Balls

2 cups peanut butter
2 scoops chocolate whey protein powder
2 doonks stevia

Heat peanut butter in microwave 1 minutes. Add other ingredients. Roll into 1" balls. Store in fridge.

Liver/Gall Bladder Cleanse

Liver/Gall Bladder Cleanse

Day 1

1 pint tomato juice

1 pint sauerkraut juice

10 drops grapefruit EO

Day 2

Repeat

Lazy Lasagna

Lazy Lasagna

Feeds 6 to 8

• 2 pounds ground meat (beef and venison work well)
• 2 (12-ounce) jars no-sugar-added pizza or spaghetti sauce (see Note)
• 1½ tablespoons dried oregano
• ½ teaspoon Mineral Salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1 to 2 doonks Pure Stevia Extract (optional)
• 2 (10-ounce) packages frozen chopped spinach, thawed
• 1 (8-ounce) package 1/3 less fat cream cheese
• 1 (14-ounce) container 1% cottage cheese
• 2 large eggs
• 1 (8-ounce) piece part-skim mozzarella cheese, grated
• ¼ cup finely grated Parmesan cheese (for sprinkling over top; green can is fine)
• 
  

1. Preheat the oven to 350°F.
2. Brown the meat in a large skillet over high heat, then drain off any excess fat if necessary. Add the sauce and seasonings, and simmer over low heat for several minutes.
3. Put the spinach in a colander and squeeze and push to get all the liquid out.
4. Put the cream cheese, cottage cheese, and eggs in a food processor and process until smooth.
5. Layer half the meat sauce in the bottom of a 9 í— 13-inch baking dish. Top with half the cheese mixture, then layer on half the spinach. Follow with half the grated mozzarella. Repeat the layers, ending with the mozzarella. Top with a good sprinkling of Parmesan cheese. Bake for 40 minutes or until bubbly.

Reprinted from the Trim Healthy Mama Cookbook. Copyright © 2015 by Pearl Barrett and Serene Allison. Published by Harmony Books, a division of Random House LLC, a Penguin Random House Company.

Singing Canary

Singing Canary

1/4 c lemon juice
1-1/2 c water
1 tsp turmeric
1 tsp MCT oil
1 tsp plain whey protein, integral collagen or both
1/8 tsp mineral salt
1/8 tsp vanilla extract
2 to 4 doonks stevia
3 to 4 drops lemon essential oil
2,000 mg vitamin C powder
ice cubes

Use-It-On-Everything Marinade

Use-It-On-Everything Marinade

1/4 red onion

3 garlic cloves, minced

1 tsp mineral salt

2 tsp black pepper

1 tsp paprika

1 tsp dried basil

1 tsp Worcestershire sauce

1/4 c lemon juice

1 Tbsp red wine vinegar

1 c olive oil

Hard Boiled Eggs @ 5000 ft Elevation

High Altitude Hard-cooked Eggs

Step 1:
Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Cover pan and heat on HIGH just to boiling. Reduce heat and simmer for 5 minutes.

Step 2:

Remove pan from burner. Let eggs stand, covered, 15 minutes large eggs/20 minutes extra-large eggs.

Step 3:

Drain immediately and serve warm, or cool completely under cold running water or in bowl of iced water, then refrigerate. 

Kombucha w/fruit Recipe

Kombucha w/fruit Recipe

1 gallon glass container

1 bandana or light cotton cloth

1 rubber band or string

3-½ quarts water

6 tea bags (majority should be black tea; I use 4 black Great Value brand + 1 oolong tea + 1 green trea)

1 SCOBY (Symbiotic Culture of Bacteria & Yeast)*

1 cup kombucha starter

1 cup sugar

½ to 1 cup of fruit (I have used combinations of frozen or fresh fruits—blackberries, blueberries, strawberries, raspberries, peaches—along with crushed fresh mint, rosemary, basil and also chia seeds)

Boil 3-½ quarts of water. Steep tea bags in water for 10-12 min.

Remove tea bags and add 1 cup of sugar and stir to dissolve. (The SCOBY will have consumed 100% of the sugar once fermentation is complete.) Don’t skimp on the sugar! The SCOBY needs the sugar for fuel to do its job.

Let tea cool to a temp of at least luke warm. (I put my pot of tea in the frig to speed cooling process.)

In gallon jar, add 1 cup of kombucha and the SCOBY. (Before putting your SCOBY to work, you can rinse and clean the SCOBY with your hands in luke warm tap water if it needs cleaning.)

Pour luke warm tea into gallon container, and place cloth over jar opening using rubber band to secure.

Keep jar in a warm place for 12-14 days. On day 12, do a taste test IF when cloth is removed you smell a sour somewhat vinegary scent AND the SCOBY is a pale, smooth, shiny disc. (DO NOT taste if it smells rotten and/or the SCOBY has any green or blue discoloring/mold spots. If that is the case, toss the entire batch and SCOBY and start over.) The “mother” (SCOBY) may float to the top and form a bit of seal at the top of the jar which means it is brewing fine. Push the straw between the SCOBY and jar edge to the middle/lower portion of the brew. Seal your finger over the top of the straw and drop the kombucha in your mouth to taste. It’s done when it tastes good to you. It should have a slightly sour, tingly taste. If it’s very sweet, then the SCOBY hasn’t consumed all of the sugar yet, so it needs to ferment longer. You should go by your own preference here. (I usually leave mine in for a full 14 days.)

Once the brew is ready, remove the SCOBY (or SCOBYs… yes! They reproduce and make good compost additives!) and either: 1) start a new batch immediately; 2) place the SCOBY in 1 cup of kombucha in a sealed container in the frig until you’re ready to make another batch; 3) to “fatten” your SCOBY for better fermentation, place the SCOBY in 1 cup of kombucha in a sealed container in a warm place (I put mine in the pantry) and add 1/2 cup of sugar every week until you're ready to make another batch. *Make sure you reserve 1 cup of kombucha to use as a starter for your next batch.

Once the SCOBY is taken care of, pour your kombucha into smaller containers (canning jars with lids, bottles, etc. I found some old flip top beer bottles at s thrift store that work great!). If you will be adding fruit, this is the time! (I add 5 berries & a spring of herb to each smaller container.) Seal the top and let sit in a warm place until carbonated to your liking. (I leave mine out for 3 days… when the top “pops” at opening!) Once carbonated, keep in frig to stop the fermentation process and drink!

*Don’t know what a SCOBY is, where to get one or how to grow one yourself? Go to: https://www.culturesforhealth.com/learn/kombucha/obtaining-a-kombucha-scoby/

**Want to know where SCOBY’s and kombucha come from? Go to:

http://anunrefinedvegan.com/2013/08/13/which-came-first-the-scoby-or-the-kombucha/

***Want more kombucha info? Go to my Kombucha Pinterest Board.