Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Essential Oil Recipes and a GIVEAWAY


Welcome friends! Life has been extremely busy these days. I am really enjoying our new living space (yay for running water!) and one of these days soon I will catch you all up on just where exactly we are living now. I keep dropping hints of what our new life is like on the eco-village through comments on LittleOwlCrunchyMomma Facebook page, or pictures on Instagram, but I know it's not the same as reading a full post. I PROMISE I will explain it all soon...

But for today I want to introduce you to a friend I met through blogging. I've mentioned before how much I love the fact that blogging has helped me connect with other like-minded mommas and friends all across the world. And it's so true! For however many things we can say against the internet and technology, one thing we have to step back and appreciate, is that it CONNECTS us in ways never before possible. 

I met Danielle through a post I shared about essential oils. She commented that she loves them and sells them as well. The brand of essential oils that Danielle sells is awesome. Please stop on by her website and say hello. 

And now, without further ado... meet Danielle... 


Hello! my name is Danielle and I am busy wife and stay at home mother to a sweet little boy. I was a pediatric nurse before my son was born and I love learning and the crunchier things in life.  I wasn't always so conscious of my environment and the things I put in my body. I like to look at it as a journey and for my husband and I it began when we decided to start a family. We wanted our lives, bodies and home to be free of toxins and we knew we had to make big changes. This proactive approach brought us to doTERRA and the impact has been tremendous. Now we enjoy sharing doTERRA essential oils and empowering others in experiencing the benefits essential oils offer. My goal is to for there to be essential oils in every household. To help you get started using natural solutions I am giving away a doTERRA Introduction to Essential Oils Kit with Audio CD to one lucky reader of LittleOwlCrunchyMomma

Why doTERRA?

dōTERRA CPTG Certified Pure Therapeutic Grade® essential oils represent the safest, purest, and most beneficial essential oils available today. They are gently and skillfully distilled from plants that have been patiently harvested at the perfect moment by experienced growers from around the world for ideal extract composition and efficacy. Experienced essential oil users will immediately recognize the superior quality standard for naturally safe, purely effective therapeutic-grade dōTERRA essential oils. But don't just take my word for it, the best way for you to see the quality of doTERRA essential oils is to try them. 

The Giveaway

The Introduction to Essential Oils Kit includes the introductory audio CD and booklet along with a 5 ml bottle of dōTERRA's Certified Pure Therapeutic Grade Lavender, Lemon, and Peppermint essential oils. The stunning presentation box also includes suggested uses of the included oils providing your prospects with an immediate experience of the life-changing benefits of essential oils. It is a wonderful way to begin the journey of using natural solutions in your household.

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Best of luck! If you don't win please feel free to come on over to my blog (www.facebook.com/lovelylittlelavenderblog) and learn more about essential oils. There are also many ways to make sure you have the essential oils on hand for whatever life throws at you. It is my intention to not only empower you in using essential oils but also help you to get natural solutions in your household. You can always buy essential oils at retail on my site at mydoterra.com/daniellemheizenroth. Though I highly recommend opening a wholesale account so you can get doTERRA at the deepest discount and the same pricing that I get. With a wellness advocate (IPC) account you will get 25% off all products. doTERRA will also reward you for being a loyal customer by helping you to earn between 10-30% back with each purchase along with a free product of the month. This account is similar to a CostCo account and you pay a one time $35 fee to shop at wholesale. You can also choose to open your wholesale account with an enrollment kit which waives the $35 and includes our most popular oils. If you open a wholesale account you will also receive access to amazing training videos to help you become a healer in your household. I also offer a free wellness consult and class to anyone who I share oils with. I look forward in helping you on your journey with essential oils. 

Here are a few recipes to help you get started:

Lovely Lemon Soft Scrub 



  • 3/4 cup baking soda
  • 1/4 cup castille soap
  • 1 Tbsp water
  • 1 Tbsp white vinegar
  • 10 drops doTERRA Lemon essential oil.


Combine baking soda and castile soap. Add water and stir. Add vinegar and lemon essential oil.  Consistency should be a soft paste. Store in an airtight container. Apply to surface allow to sit for 5-10 minutes then wipe clean with a wet rag. This scrub is amazing for bathrooms and kitchens. 

Wild Orange and Lemon Surface Spray

  • 1 3/4 cup water
  • 1/4 cup white vinegar
  • 5 drops doTERRA wild orange essential oil
  • 10 drops lemon essential oil


Combine in a glass spray bottle. Shake and spray.

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(Note: This post might contain affiliate links. Meaning, if you shop around after clicking on them, you might be helping to support my blogging endeavors. Thank you!)

Beyond Bacon (Book Review)

Be sure and check out our GIVEAWAY while you're here.


I am a huge fan of bacon. (From pastured, humanely-raised, healthy, traditionally-processed, non-CAFO hogs of course....)

But, I am also a huge fan of "waste not, want not" and economical food spending. So in the past few years my family has bought into both "pig-shares" and "cow-shares", where we split the cost of one animal amongst several families. This works out wonderfully for our pocket book, but....


The problem with buying "shares" of meat...


When we first got our pig share several years ago I remember enjoying bacon and sausage at breakfast for about two months straight... and then realizing that I still had a freezer full of meat left that (if I was being honest with myself) I really had NO IDEA how to cook....

Because, after all, no matter how hard pig farmers might try... they will never get JUST bacon and sausage from a pig.

That's where the Paleo Parents come to the rescue. They recently wrote a book, Beyond Bacon: Paleo Recipes that Respect the Whole Hog that I REALLY wish I had had for my kitchen starting about two years ago... (Better late then never, though, right?)

Paleo Parents to the rescue...


See it on Amazon.
This book is awesome on so many levels. It harkens back to an older, less-rushed, less pre-packaged, less wasteful time. A time when people used to know their butchers, if not the animals they ate. A time when people used to prepare food from scratch, not because it was "hip" but because there weren't other options....

This book helps us relearn some of the culinary skills that our grandparents knew, but our mothers and fathers took for granted. It helps us to relearn how to respect the whole animal. And not simply because we don't want to waste food... but because there are actually many, many, MANY delicious recipes we can make.

What's not to love...


This book covers everything from tail to snout and everything in-between. It provides easy to follow recipes with simple to source ingredients and simply stunning, mouth-watering food photography. Each recipe I have tried from this book so far has been amazing. 

The book starts with an explanation of why you should buy pastured pork and an in-depth examination of the fact that pig meat (and fat!) are actually good for us when they come from healthy animals. Even if you know all of this information already, this book is a great refresher course.

Next, the book examines different techniques used in the recipes including how to stuff your own sausages and render lard. Again, these are kitchen techniques that have been lost to all but most contemporary cooks, but they are not hard. And with the Paleo Parents as your guide, you are sure to succeed. 

Next, the recipes. When I first got my copy of Beyond Bacon I remember being completely blown away. The recipes in this book are incredible, gourmet and creative, yet accessible to even the newest cook. (Did you say, "Salted Caramel Bacon Sauce?! Yes. PLEASE.)

Suffice it to say, with this book in my hands I am beyond excited about buying a "pig share" because there are so many more recipes I want to try out! No more leaving the freezer full (sans bacon and sausage, of course...). I will confidently use each and every bit of pig we get.


Learn more about Beyond Bacon here!

Feeling lucky? Enter the GIVEAWAY for your own copy of this awesome book below. A big thank you to Paleo Parents for providing a book to one lucky reader. (Note: available to U.S residents only.)


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See it on Amazon.


Have kiddos with gluten sensitivities? Or simply looking for health food and snack options? Be sure and check out Paleo Parents other book, Eat Like a Dinosaur: Recipe & Guidebook for Gluten-free Kids




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(Note: This post may contain affiliate links. Meaning, if you shop around after clicking on them, you might be helping to support my blogging endeavors. Thank you!)

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Homemade Orange Vinegar

Be sure and check out our GIVEAWAY while you're here.


As parents we continually worry about the health and well being of our children. It seems it is our "birth" right. 

For me, this looks like trying (though definitely not always succeeding) to keep my home as healthy as possible for myself as well for my family. I try as best I can to feed my family nourishing food, to use minimal products on our bodies (including not washing our hair...), and to use natural cleaning products around our home....

(This is a guest post written for Homegrown & Healthy. To read the article click here.)

Fresh Cranberries (A Recipe Round-Up!)

Be sure and check out our GIVEAWAY while you're here.

It's funny to me now, but I used to be very intimidated by fresh cranberries. I think that's probably because I didn't grow up ever seeing or using them. For Thanksgiving and Christmas my mom always made sure to have a can of cranberry sauce available for those who wanted, but never because she liked it. It was one of those things, like pumpkin pie or turkey, you just had to have it or someone would feel like it wasn't really a holiday dinner. 

Now, I can't get enough of fresh cranberries. I love putting them in smoothies, using them in baked goods, mixing them with my morning oatmeal, or any other way I can think to enjoy them.

I decided to ask my fellow food bloggers for their favorite recipes, using fresh cranberries. This is what we came up with. Enjoy!



Fresh Cranberries (A Recipe Round-Up!)


Sauces, Relishes, Curds and Krauts




Cranberry Christmas Curd from Larder Love











Baked Goods






Drinks




And a few more delicious ideas...


Yum! So many wonderful, delicious ways to enjoy fresh cranberries. I am excited to try them all. 

What's your favorite way to enjoy fresh cranberries?

A Nourishing Progressive Dinner for the Holidays


Be sure and check out our GIVEAWAY while you're here.

This post is a part of 'A Nourishing Progressive Dinner for the Holidays', a fun set of link-ups started by Katie of Nourishing Simplicity.

On November 19- served by Katie B. of Simply Food and Danielle of More Than Four Walls served APPETIZERS. 

On November 26- Shannon of Growing Slower served SALAD.  




See the recipe here.
Today (December 3) I am sharing my recipe for Cultured Cranberry Sauce as a part of the SIDES. Make sure and visit Virginia over at George Town, MN to see what she's whipping up, too!






Also, stay-tuned as there is more great stuff to come:

December 10- Cery of Life at Bear Creek Farm  and Chara of Stiching Hearts Together will be  be sharing two delightful homemade breads. 

December 17- Katie S. of Nourishing Simplicity will be sharing a main dish that has been a family favorite for years.  

December 24- Pour yourself a couple glasses of  the festive beverages being served by Virginia of George Town, MN and Sherry of Nourishing Faith and Family

December 31- Dessert will be served Mare of Just Making Noise and Sara of Simple Life Abondant Life 

Come back here each week for updated links for you to join us in the holiday fun. How does a real food recipe exchange sound? Each host will have a link-up live on her post where you can share your favorite holiday courses or grab some new recipes to try! 


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Sourdough Cranberry Orange Muffins

Be sure and check out our GIVEAWAY while you're here.

Sourdough Cranberry-Orange Muffins


Yield: 6 large muffins. 

You Will Need:

1 cup sourdough starter (Learn how to make one here.)
1 cup whole wheat flour (I use hard red wheat and this grain mill.)
1 egg
1/2 tsp baking soda 
1 tsp aluminum-free baking powder (Find it here.) 
1 cup fresh or frozen cranberries
Zest of one orange
1/2 cup rapadura sugar (Find it here.)
1/3 cup milk 
5 Tbs butter, melted 

Directions: Combine starter and flour until a nice sticky, tacky dough forms. (Note: Depending on the hydration of your starter, you might need to add a little more flour or a little water). Allow dough to rest at least a half hour, and preferably even overnight. When the dough has rested, preheat the oven to 400 degrees. Melt your butter slowly in a small pan on the stove. When it has finished melting, use a basting brush to coat your muffin pan (or pans). Next, sprinkle baking soda and powder onto dough and fold in thoroughly. Next, add in orange zest, rapadura, milk, egg and the rest of your melted butter. Mix until thoroughly combined. Add in cranberries and mix. Spoon into your muffin tins. Bake for 20-25 minutes, or until a knife inserted in the middle comes out clean. Allow to cool. 

Enjoy!


We absolutely love these muffins. We will be making them this year to have with our Thanksgiving day breakfast. 


Do you have a favorite Thanksgiving day breakfast? Share it in the comments below.


(Note: this post contains affiliate links. Meaning if you shop on Amazon after clicking on one, you just might be helping to support my blogging endeavors. Thank you!) 



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How to Make a Sourdough Starter

Be sure and check out our GIVEAWAY while you're here.


Let me start this post by saying that I am in love with my WonderMill Grain Mill. It has made such a difference in my kitchen. I have tried in the the past to make and keep up a sourdough starter, but to no avail. I am convinced that part of what made the difference this time around was using freshly milled grain.


Making and maintaining a sourdough starter is not difficult. In fact, it is quite simple to quite simple to maintain. Like any living thing in your home, it will require some attention, but the benefits (health and taste-wise) you get from taking care of it far outweigh the work it takes.


Establishing a sourdough starter couldn't be simpler. I first learned how to make a sourdough starter from reading Wardeh Harmon's book, The Complete Idiot's Guide to Fermenting Foods. It is wonderful book that has recipes for all sorts of ferments-- from sourdough to kimchi to ketchup to natural sodas to yogurt and beyond. I HIGHLY recommend it for any kitchen. I use my copy all the time. (If you are interest to learn more you can read my full review here.)


How to Make a Sourdough Starter


You Will Need:



That's it.

INSTRUCTIONS: To start, place flour and water (3/8 cup flour and 1/4 cup water) in your clean glass jar (I used a pint jar and then transferred to a quart when the starter got too large). Stir, stir, stir to incorporate oxygen. Cover with a light cloth (securing with a rubber band if necessary). Leave in a warm place overnight. 


The next morning add the same amount of water and flour again. Stir, stir, stir. 

Feed again (3/8 cup flour and 1/4 cup water) at night before you go to bed. The starter should double or triple in size between each feeding. The time it takes to grow depends on many factors-- the temperature of your house, the humidity, the quantities of bacteria and yeast in the air, etc. If your starter seems to have issues rising, take out half of the starter and add more flour and water (3/8 cup flour and 1/4 cup water).

Continue feeding (3/8 cup flour and 1/4 cup water) 1-3 three times a day. Starter should double in size between feedings. If it has trouble rising, pour out half of the starter and continue to feed. If no bubbles appear after a week of following these instructions, start over, making sure to stir, stir, stir vigorously to incorporate oxygen.

Eventually, where there was just water and flour you now have a happy, bubbly, fermented, mixture of flour, water, and wild yeasts. 


If your starter is active and bubbly, it is ready to use as soon as you have enough available to make your desired recipe and still have some left over to continue your batch of starter.





Maintaing Your Starter


Maintaining your starter is the part that can sometimes get tricky. There are many theories on how to maintain the perfect sourdough starter. Some say you should feed a starter three times a day, others say once a day. Other say a few times a week is fine. 
Some say you should remove most of the starter before you feed it, others say that is unnecessary. 

I believe a lot of the difference of opinion comes from a few personal preferences including how sour one likes their baked sourdough goods, how much time and energy one actually has to put into their starter, and what one plans on making with it.

For myself, I find that my sourdough starter is happiest if I feed it 2 times a day (once in the morning and once at night). I find that to maintain an active and bubbly starter I need to feed my starter flour and water at least once daily. Of course, the longer you let a starter go without feeding it, the more sour it will become. And as far as dumping some of the starter out before you feed it... that is entirely up to you. If you leave all the starter, just know that it will make your baked goods more tart than if you did not.


In maintaining my sourdough starter I have found that the ratio of water to flour I feed it changes dramatically over the seasons. Sometimes I feed it equal parts water and flour. At other times I feed if more flour than water, other times I feed it more water than flour. I believe that a lot of this depends on the environment-- the temperature, the humidity, the activity level in my kitchen. 


Currently, to maintain my starter I never measure the amounts of water or flour I put in. I just put in enough water and flour to make a nice paste that is not super watery nor super sticky, but somewhere in-between. I can easily pour it from the jar without having to scoop it out. 


Options for Putting Your Starter on Hold


If you need to take a break from feeding your starter for a while (either because you are sick of sourdough baked goods or because you are taking a vacation, or for whatever reason...) all you need to do is put a tight plastic lid on your mason jar and place it in the refrigerator. The sourdough will continue to ferment but much more slowly then it would out on the counter. Ideally, you would remove it about once a week, allow it to reach room temperature, discard part of the starter and then feed it. 

If you are planning on not using it for quite some time you could also place it in the freezer. Though if you do this you might want to make your starter thicker rather than thinner. 

There is also, supposedly, a third option for putting your starter on hold. According to Sandor Katz in his book The Art of Fermentation, "Legend has it that many immigrants brought their sourdoughs and other cultures dried on handkerchiefs." (234) Fascinating.

When you are ready to begin using your starter again, simply remove it from the fridge or freezer. Allow it to reach room temperature. Discard half the starter that was in the jar and then feed it. It should wake up and come back to life and begin to bubble again. If for any reason it doesn't seem to want to come back to life, you can always just make a new starter from scratch.


This is a simple and basic lesson on how to begin and maintain a sourdough starter. If you are wanting to know more, there are wonderful books available which can help you on your quest to master the art of sourdough baking. Here are a few books I would recommend:




Good luck and happy fermenting!


My sourdough starter posing with my WonderMill Grain Mill right after a feeding.

Do you have a sourdough starter? What do you enjoy making with it?

Note: A slightly different version of this post originally appeared on Grain Mill Wagon as 'How to Make a Whole Wheat Sourdough Starter'. See it here

(Disclosure: This post contains affiliate links. Meaning if you shop around on Amazon after clicking on these link you might be helping support my blogging endeavors. Many thanks.)

This post shared at: Healthy2Day, Allergy-Free Wednesday

Whole Wheat Peanut Butter Cookies (Sweetened with Honey)

Be sure and check out our GIVEAWAY while you're here.

These cookies are amazing. I absolutely adore this recipe. I have been making it for years now and every time I serve it to someone new they simply go crazy over them.

These peanut butter cookies are healthier than most and are very filling. I don't feel bad eating a few (or more than a few... ahem...) with a tall glass of raw milk and calling it "breakfast".
This recipe is taken from The New Laurel's Kitchen. I have made this recipe so many times that the book's seam is broken at the page with this recipe on it.

Whole Wheat Peanut Butter Cookies (Sweetened with Honey)


You Will Need:
  • 1 Cup crunchy, organic peanut butter (Where to buy.)
  • 1 Cup organic, raw honey (Where to buy.)
  • 1 egg, beaten
  • 1 1/2 teaspoon organic vanilla (Where to buy.)
  • 1/2 teaspoon Celtic sea salt (Where to buy real salt.)
  • 1/2 teaspoon baking soda
  • 2 Cups whole wheat flour (Fresh is always best. See the grain-mill I use here.)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Combine peanut butter and honey thoroughly in a bowl.
  3. Stir in egg and vanilla.
  4. In a separate bowl mix salt, soda and flour. Mix thoroughly.
  5. Add dry ingredients to wet and mix well.
  6. Shape dough into small balls and lightly press down onto a greased cookie sheet with a fork.
  7. Bake for 10-12 minutes until cookies become slightly golden brown. (Note: Be careful to not over bake! Honey burns much more easily than sugar.)


If you like peanut butter, you will love these cookies. They are dense and delicious. They are perfect for taking on a hike, as a quick snack, or as dinner on an especially busy day! Be warned: after you make these cookies once you will make them again and again.
And your friends will want to know the recipe!
Honey Peanut Butter cookies posing with my beloved WonderMill Grain Mill

Jackson's Honest Chips: Review and GIVEAWAY ($59.88 VALUE)

Be sure and check out our current GIVEAWAY while you're here.


I have a confession.

I love chips. 

And when I say love, I mean love, as in close to worship.... Of all the foods I have given up since switching to a diet full of "real food" (as opposed to processed cr**) giving up chips is something I've done... sometimes.

Sure, I choose the organic, non-gmo versions of chips... but they are still chips. They are still made with rancid vegetable oils which I really, really, really should not be putting in my body.

So discovering Jackson's Honest Chips was a BIG. DEAL. 

It's coconut oil, baby!


What's different about these chips? They are fried in coconut oil! Goodbye rancid vegetable oil. Hello goodness. We have all heard the health benefits of coconut oil, even if not everyone understands just how bad vegetable oils are for our health....

The ingredient list on Jackson's Honest Chips reads as follows: organic potatoes, organic coconut oil and sea salt. That's it, folks. Honest, to honest, goodness. And only that.

I know they are better for me... But how do they taste? 


So what do chips fried in coconut oil taste like? Well, let's be honest, they taste different than what you are used to potato chips tasting like. There is a definite flavor difference. Vegetable oils are processed, denatured, stripped, and destroyed until they are a lifeless, death-giving, tasteless, rancid version of something our ancestors would have never recognized as food.

Coconut oil, however, has a taste, a flavor, it has character. So, yes, these chips taste different than your regular potato chips. And they are delicious. It took me three or four chips to adjust to the flavor difference... but than I had no problem eating four bags over less than two days. (Did I just say that? That's embarrassing....)

I already have so many ways I love to use coconut oil every day, I guess I can add eating chips to that list! And I highly recommend you do, too.

All in the family...


While I am sharing with you things I love about Jackson's Honest Chips, let me add one more thing. This company is legit, folks. They are a family. They are not some mass corporation that puts a picture of a family on their product to make it look like they are a family business, they truly are a small (very small) family business. Hop on over to their website and read their "our story" page and I promise you will fall in love with them just like I did.

And once you learn the story of how these chips came about you will want to help support this amazing family even more! These parents are unbelievably inspiring.

There you have it. That's my review. Now order yourself some chips. And while you're at it, enter to win a WHOLE case below!

Athena loves Jackson's Honest Chips just as much as I do! She's savoring her bite. 

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Note: a big thank you to Jackson's mom, Megan, for sending me some chips to review and for giving away some of her wonderful product for one of you to enjoy as well. <3 

Easy Cucumber Salad

Be sure and check out our GIVEAWAY while you're here.

I have been staying with my mother-in-law over the past week and it has been a lot of fun to work with her in the kitchen. She is a wonderful cook and really good at making simple dishes that are quick and delicious. 

This simple salad is a recipe that her daughter (my sister-in-law) taught her. Apparently, it's an Australian dish. My sister-in-law eats this salad almost daily. (You can also add thinly sliced red onion, though we didn't have any so we just ate it like this...)

You Will Need:

  • Cucumber(s)
  • Sour Cream (or yogurt would work well)
  • Apple Cider Vinegar
  • Sea Salt
  • Black Pepper


To start, thinly slice your rinsed cucumber. 


Next, In medium mixing bowl place equal parts sour cream to apple cider vinegar. Whisk well. (Note: The amount you use will depend on how many cucumbers you want to dress and how large they are. This is not an exact science. You could also do 2/3 sour cream and 1/3 vinegar. Play with it until it is a taste you like.) Sprinkle with a generous amount of black pepper and sea salt. Stir thoroughly.


Add in the cucumbers and thoroughly coat. Best served chilled. 

Enjoy!

What is your favorite way to eat cucumbers? 

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