Strawberry Milkshake

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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.

Hot Garlic-Ginger Lemonade

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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.

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 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.

Mini Warm Chocolate Cakes

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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.

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

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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, Sunday School Blog Carnival @ Butter Believer, and Melt in Your Mouth Monday Blog Hop @ Make Ahead Meals for Busy Moms. 

Cinnamon-Thyme Tea

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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 (See Resources)·      4 teaspoons dried thyme (See Resources)·      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.


Where Do I Find Bulk Spices? My favorite source for bulk spices and herbs is Mountain Rose Herbs.  They have a wonderful selection of organic spices and herbs at great prices.  
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.

Monday, June 18, 2012

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Monday, June 18, 2012:
Jesus said: “My people, you have read the story of how Jezebel had Naboth killed by her false accusations so King Ahab could obtain Naboth’s vineyard. (1 Kings 21:3) There is such a phrase as a ‘Jezebel spirit’ and it refers to someone who acts like Jezebel in a ruthless manner of control. She was a believer in Baal and she tried to remove all of My prophets in Israel. She also had shrines to Baal erected in their place. It was Elijah who defeated the prophets of Baal, and he had them all killed, despite Jezebel’s attempts to kill him. There are many evil people in this world, and you may have to confront the evil that they are doing. Do not use physical weapons to fight evil, but call on Me and My angels to deal with such evil. Even Jezebel and many evil people have been removed as punishment for their evil deeds. Keep your blessed sacramentals on you for a defense against the evil spirits. By trusting in Me, I will deal with the evil around you, and I will bring My victory against these evil ones in My time. Using Confession can keep your souls free from sin, and that is why I showed you these confessionals in the vision.”

Jesus said: “My people, I have told you before that your freedoms would be taken away from you one by one. You have a situation in America where your Executive Branch is taking over more power from your Congress in regard to immigration, war powers, printing money, and many violations of your Bill of Rights. Executive orders are being passed that are definitely in violation of your Constitution, and your personal liberties. Even your courts are making laws without Congress. The one world people are directing a takeover of your country, and you do not even put up a fight over your freedoms that are being taken away. Eventually, you will have a dictatorship of the new world order that will be seeking to kill those who believe in God. When your lives are in danger from the coming martial law, I will warn you when it is time to seek safety at My refuges. My angels will make you invisible to your enemies so you will not need weapons. Trust in My caring for you in this modern day Exodus, so you should have no fear and only peace in My love.”

http://www.johnleary.com/index.php/2012/06/29/monday-june-18-2012/

Tuesday, June 19, 2012

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Tuesday, June 19, 2012: (St. Romuald)
Jesus said: “My people, many people on earth fail to appreciate the many beautiful things of My creation that were all made perfect in the beginning. Many of your plants and animals have been manipulated by man in the changing of their genetic make-up. Man in his scientific pride thinks that he can improve on My perfectly made things. Man’s view does not look at the big picture, but only on things that he likes, which is why you are destroying My balance of nature. You are seeing more cancers and sicknesses from all of your adulterated foods and the pollution of your environment. This is why I will have to renew the earth from all of your misguided changes. Even man and woman were made perfect before Adam’s sin. But now you all have inherited a weakness to sin, and you needed My redeeming act of My death to offer you an opportunity for salvation. I have asked all of you to seek perfection as My heavenly Father is perfect. I know that you cannot do this on your own, so I have given you My sacraments of grace to help you. Many of the Gospels have given you models and examples to follow so you could improve your spiritual lives. My teachings are all about loving Me and loving your neighbor. I even have asked you to love your enemies and persecutors as a means of striving for perfection. It is easy to love those who love you, but it takes an extra effort to love those who have harmed you or have insulted you. Be able to forgive everyone as I forgive you, and you will not be far from entering My kingdom of heaven.”

Jesus said: “My people, over the last few years you have seen several underwater earthquakes off the coast of Oregon. This is of particular concern because of a possible underwater earthquake that could cause a tsunami. The earthquake in the vision was severe enough to cause damage to buildings, but the tsunami in the vision was only about ten feet high. There are many earthquakes on this Pacific Rim, and this area has been due for a good sized earthquake. This is not the big earthquake for San Francisco, but it may be a precursor for a larger earthquake. I have warned My people to avoid living close to the coastline in tsunami and earthquake prone areas. My people need to be ready for some big disasters in these end times, especially if they are severe enough to cause a martial law. I will warn My people when it is time to come to My refuges. Trust in My protection, and have your things ready to leave for My refuges.”

http://www.johnleary.com/index.php/2012/06/29/tuesday-june-19-2012/