what’s all the hoopla about brown rice?

Sep 27, 2010 by

This morning I dug around in my food storage room for some brown rice and brought a bucket upstairs that is from about 2001. At least nine years old. Now supposedly, brown rice only lasts six months before it goes rancid because of the oils in it. My church’s food storage program doesn’t advise people to store it because of this rancid possibility. Well, I have pretty much ignored that advice ever since I discovered the complete lack of nutrition in white rice and have happily stored and eaten brown rice, knowing I am getting B vitamins and a host of other nutrients my body is in love with. Part of my reasoning is this…if I am going to be living on my whatever collection of food I have in my home and not able to go to the store, shouldn’t my food be nutrient dense, not nutrient lacking? Won’t my body be in desperate need of vitamins and minerals?

Have you studied this out? Do you know what you are actually getting from that bazillion-times-processed-removed-the-hull-cook-quickly-stuff? I dare you to do it and then continue eating it…you won’t be able to do it. At least not with a clear conscience.

However, I have never had brown rice that is nine years old. I wondered if it would be rancid.

Nope! Fresh as can be and super delicious. We had it for breakfast with honey, raisins, and cinnamon.

By the way, have you researched cinnamon? Might as well study it out as well. Then you can find out you should eat it everyday.

On your brown rice, of course.

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peaches galore

Sep 14, 2010 by

Let me tell you about my amazing friend, Katherine. She organized a group of family and friends into a canning battalion. When I arrived they had two turkey roasters set up for blanching (brilliant idea!), an enormous cooler with a cold hose running in it to cool the hot peaches down quickly, two buckets with ascorbic acid for the peaches to sit in while they were waiting to be peeled, a large canopy to provide shade to all of us while we worked, a table with bins and knives for our peeling and slicing pleasures, more water with ascorbic acid for the peeled peaches to sit in while they waited for us to slice them, a table with hot, freshly sterilized jars wrapped in Saran Wrap, two camp stoves (then we added in mine), six water bath canners, a table covered with lids and rings, and two huge tables awaiting our completed jars.




Amazing. Simply amazing. Kat is a domestic goddess and I have oh so much to learn from her.

We got right to work and continued to work till about long past dark. Eleven hours of blanching, peeling, slicing, filling, wiping, hauling, scalding, lifting, roasting, laughing, talking, dancing, and ooh-aah-ing over our beautiful jars. It was so fun working with Kat’s whole family. Her father is hilarious and kept us all in line and all the brothers and sister-in-laws truly seemed to enjoy one another’s company. It is just what I want my family to be like when all these kiddos are grown up – everyone coming home for massive canning days.

Thanks to Blythe and Keziah’s babysitting, the children were kept happy and entertained and the adults were able to work mostly uninterrupted.





We were able to do 12 bushels and get 234 quarts of lovely peaches, sweetened with apple juice. None of that slimy high fructose corn syrup for us!


My share is 72 jars and a quarter bushel of fresh peaches to eat this week.


p.s. Notice my fabulous, cover-your-entire-front apron? It is my grandmother’s and I am filled with joy from head to toe when I wear one of her aprons while cooking, canning, or baking. Her aprons don’t quite fit me perfectly and I am hoping Kat will make a pattern off of this one and then we can make up some new ones in honor of my grandmother. Maybe I could give them as gifts to my daughters or something. And yes, Kat is that amazing…she can look at things and make patterns for them…not just a duplicate, but an adjustable pattern for a variety of sizes.

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creamed eggs

Jan 3, 2010 by

When I was a little girl, my mother made creamed eggs. I don’t know how often she made them, but I have the memory in my mind that we had them every Easter morning. My childhood memories are quite warped, so it is possible we only had them once or twice or that we really did eat them every Easter or that it had nothing to do with Easter and she made them when she was in the mood to make them with no rhyme or reason to it at all. Nevertheless, they are one of my favorite foods. They represent family, safety, motherhood, love, Jesus, and joy. So, we eat them for Christmas morning breakfast. Every year. We love them. They are soooo yummy, but more than yummy-ness, they are part of Christmas, part of family, part of celebrating our Savior’s birth. I don’t know what they represent to my children, but I do know they expect them on Christmas morning and enjoy every single bite.

For anyone who has never had creamed eggs, here is my mother’s recipe:

2 sticks of butter
1 C. flour (we use whole wheat, but the sauce is a nicer color of cream if you use white flour)
4 C. milk
18 hard boiled eggs
Lots of Nature’s Seasoning Salt

Melt the butter and stir in the flour until it is all creamy. Then take your pan off the heat and add in your milk while whisking. Place pan back on the heat and stir until it is thick. Cut up the eggs and add them into the sauce. Shake on the Nature’s till it tastes perfect. Serve over toast.

What are the foods that add meaning to your traditions? How did you decide upon them?

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sesame seeds

Dec 8, 2009 by

I have a child who is calcium deficient. He was born that way, his teeth came in decalcified (is that a word?) and he has been my sickliest child, having battled with recurrent ear infections and MRSA. I know he needs more calcium, I just haven’t known how to get it into him. He has been on calcium supplementation since he was a baby, but his body goes through it immediately and he is always in need of more. I have been researching ways to get calcium into him and have decided to try sesame seeds. We have had several friends with broken bones and I want to avoid that if at all possible!

My friend, Kim Simmerman, has this to say:

The most calcium rich food is the sesame seed; 1 oz. of sesame seeds contains 1200 mg of calcium. Calcium is the knitter of our bodies. It is the primary ingredient in bones, teeth, joints, and nerves. It holds our tissues and organs in place and it is the agent moves toxins from our bodies. The human body needs regular amounts of calcium in the diet just to keep up with daily nutrient demands. Calcium is depleted by stress and acids (the highest acid foods are refined sugars and animal proteins). As an example, one candy bar can deplete a single day’s worth of calcium. If the diet doesn’t provide the calcium, the body will naturally draw from its reservoir: bones, teeth and nerves. Osteoporosis, dental decay, arthritis, popping joints, nerve problems, and hardening of the arteries are all a result of calcium deficiency. In fact, a large portions of the diseases of the modern western world are just symptoms of severe calcium deficiency! Therefore, we must supplement our diets with plenty of quality calcium.

To aid in the digestion, eat the sesame seeds with yogurt or kefir so that the friendly bacteria can assist the body in opening up the seeds for better calcium absorption. The nutrition of your sesame seeds can be enhanced an additional 200% if you soak them in water overnight, thus sprouting them. Drain off the water and spoon them into your breakfast bowl. Store leftovers in the refrigerator and eat within three days.

So, sesame seeds are going to become an ever more part of our lives! I have been eating yogurt with frozen peaches and walnuts lately and it is DELISH! Now I am going to add a few more things in and try to make it super tempting to my picky Fisher.

Kim recommends 1 C. yogurt or kefir with 2 TB – 1/4 C. sesame seeds, 1/2 – 1 C. fruit, 1 – 3 C. granola or muesli, and sweetener to taste. I never put sweetener in mine as my yogurt is vanilla flavored to start, but if it were plain, it would be a must. Some ideas are honey, stevia, raw agave, pure maple syrup, 100% frozen juice concentrate, and jam w/out sugars.

I’ll let you know if we notice any differences in our health and especially Fisher’s!

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the divine salad

Nov 8, 2009 by

I forgot some things of the divine salad ingredients in my thankful thursdays post. So here it is all fixed up with everything included. (Thanks Kari!)

Mesclun or Spring Mix lettuce
Avocado, diced
Strawberries, sliced
Slivered almonds, toasted
Pomegranate seeds
Tomatoes, diced
Cucumber, sliced
Mandarin oranges, drained
Brianna’s Poppy seed dressing

Make it for lunch tomorrow and your taste buds will thank you. Promise.

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Oct 14, 2009 by

After the post about Annesley and the syrup debacle, I have had some requests for our favorite syrup recipes, so here you go:

Fruit Juice Syrup

2 C. fruit juice
2 TB. arrowroot or cornstarch
1/3 C. honey
1 TB. lemon juice

Mix everything together and heat until syrup thickens to desired consistency.

Deluxe Fruit Topping

3 C. fresh or frozen fruit
1/2 C. honey
1 TB. lemon juice

Heat frozen fruit till you can mask it and then blend in other ingredients. If using fresh fruit, just blend in the ingredients and mash. You can even do it in the blender if you would like.

Honey Maple Syrup

1 C. water
1 C. honey
1/2 C. pure maple syrup or 2 tsp. maple flavor

Heat all ingredients until hot, but do not boil.

Hope you enjoy these as much as we do. They are all taken from Erleen Tilton’s book Enjoy Nature’s Harvest, which is a GOLD mine of fabulous recipes…truly a must have for the whole-foods kitchen.

p.s. I am on a posting spree lately…I really need to be on a cleaning spree and get this house in order…but it is so much fun to share my thoughts with the world, I just can’t stop. I have gobs of ideas of things I want to write about and not nearly enough time to do it!

My post for tomorrow is all ready to go and it is fabulous…I can’t wait to share it with ya’ll. Stay tuned till 12:01 and then it will be here, ready for you to delight in…at least, I will be delighting in it!

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