Archive for October, 2012

Golden Milk

Traditional Ayurvedic healing drink used to treat inflammation, such as in arthritis and bursitis, and to support the immune system.

1/4 cup turmeric root powder

Almond oil

Milk (cow’s, almond or coconut)

Honey (optional)

To make:  combine the turmeric with 1/2 cup water in a saucepan.  Bring to a boil, then lower the heat and simmer until the mixture turns into a thick paste.  Cool, scoop into a glass jar, and store in the refrigerator.

To use:   To make one serving, combine 1/2 to 1 teaspoon turmeric paste, 1 teaspoon almond oil, and 1 cup milk in  a blender.  Add honey to sweeten, if you wish.  Blend to make a frothy drink.

Variation:  You can add other herbs to this basic recipe, simmering them with the tumeric.  Traditional additions include adaptogenic tonics, such as ashwagandha, astragalus, cinnamon, and ginger
Reprinted from Rosemary Gladstar’s Medicinal Herbs.

4-6 tablespoons freshly grated gingerroot

1-2 lemons

Honey to taste

Combine the ginger with 1 quart cold water in a saucepan.  Cover the pan tightly and bring just to a boil.  Remove from the heat and let steep 10 to 15 minutes.  While the ginger is steeping, squeeze the juice from one or two lemons.  Strain the ginger from the tea, if you like, and then stir in the lemon juice and honey to taste for the finishing.

To use:   Drink warm or hot.

This is a herbal remedy for cramps, colds, congestion and fevers.  You can use bottled lemon juice, but in the bottling process much of what’s good about lemons has been cooked out.  Fresh lemons are the way to go.

This recipe is from Rosemary Gladstar’s Medicinal herbs.

Avocado BLT Sandwiches

Avocado BLT Sandwiches
 MAKES: 4 servings
CARB GRAMS PER SERVING: 27   from Better Homes and Garden
  • 1 ripe avocado
  • 1 teaspoon lemon juice
  • 1 garlic, minced
  • 4 slices bacon, crisp-cooked and halved crosswise
  • 1 tomato, thinly sliced
  • 8 slices whole wheat bread, toasted

1. Halve, seed, and peel avocado. Transfer one of the avocado halves to a small bowl; mash with a potato masher or the back of a wooden spoon. Stir in mayonnaise, lemon juice, and garlic; set aside. Thinly slice the remaining avocado half.

2. Arrange avocado slices, bacon, lettuce, and tomato on four of the bread slices. Spread the mashed avocado mixture over the remaining four bread slices; place on top of the filled bread slices, spread sides down.

Nutrition Facts Per Serving:

  • Servings Per Recipe: 4
  • Calories: 257
  • Fat, total(gm): 14
  • Cholesterol(mg): 10
  • Sat. fat(gm): 2
  • Carbohydrate(gm): 27
  • Monosaturated fat(gm): 6
  • Polyunsaturated fat(gm): 1
  • Dietary Fiber, total(gm): 7
  • Sugars, total(gm): 5
  • Protein(gm):
from Better Homes and Gardens     MAKES: 12 servings


Zucchini-Chocolate Chip Scones
  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3 tablespoons sugar*
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup butter, cut up
  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1/2 cup buttermilk or fat-free sour milk**
  • 1 cup shredded zucchini
  • 1/2 cup miniature semisweet chocolate pieces

1. Preheat oven to 400 degrees F. In a large bowl stir together all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, nutmeg, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture.

2. In small bowl combine egg and buttermilk; stir in zucchini and chocolate pieces. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened.

3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut dough circle into 12 wedges.

4. Place dough wedges 2 inches apart on an ungreased baking sheet. Bake for 13 to 15 or until edges are light brown. Remove scones from baking sheet; serve warm. Makes 12 (1 scone each) servings.


  • **Test Kitchen Tip: To make 1/2 cup fat-free sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 1/2 cup total liquid; stir. Let the mixture stand for 5 minutes before using.

Tip *Sugar Substitute: Choose Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3 tablespoons sugar.
Per Serving with Substitute: Same as above, except: 197 cal., 29 g carb.

Nutrition Facts Per Serving:

    • Servings Per Recipe: 12
    • Calories: 202
    • Fat, total(gm): 7
    • Cholesterol(mg): 11
    • Sat. fat(gm): 4
    • Carbohydrate(gm): 30
    • Monosaturated fat(gm): 1
    • Dietary Fiber, total(gm): 2
    • Sugars, total(gm): 9
    • Protein(gm): 5

13 Surprising Uses for Honey


1. Relieve Hangovers. Had a little too much fun last night? A few tablespoons of honey, which is packed with fructose, will help speed up your body’s metabolism of alcohol.

2. Heal Wounds, Cuts, Scrapes & Burns. Don’t reach for the Neosporin the next time you cut or burn yourself — simply apply honey to the affected area. Honey works as a natural antiseptic.

3. Soothe Sore Throats and Coughs. Combine honey with the juice of one lemon and drink. It works like a wonder!

4. Remove Parasites. Hopefully you’ll never have to use this trick, but if you do, combine equal parts honey, vinegar and water and drink. The combination of these three ingredients is the perfect parasite killer.

5. Moisturize Dry Skin. Honey is a fantastic moisturizer, especially on dry patches, like your elbows or hands — even your lips! Rub onto your dry, patchy skin and let it sit for about 30 minutes before washing off. Honey also makes a great lip balm!

6. Condition Damaged Hair. Honey is a great natural conditioner. You can simply add a teaspoon of the stuff to your regular shampoo to smooth your damaged locks. You can also combine it with olive oil for a deeper conditioning. Let it soak for 20 minutes with your hair wrapped in a towel before shampooing as usual.

7. Have an Amazing Bath. Relax your body and soak your skin in a soothing bath. Add 2 tablespoons of honey to 1 cup of hot water and let it dissolve for about 10 minutes. Add 2 or 3 drops of lavender essential oil and add it to your bath.

8. Remove Acne. Stubborn acne can really benefit from a small daily dab of honey. Place a band-aid over the pimple, and take it off 30 minutes later.

9. Give Yourself a Facial. Combine 2 teaspoons of milk with 2 tablespoons of honey. Cover your face with the mixture and let it sit for 10 minutes before washing off.

10. Boost Your Energy. Quit turning to coffee for your daily energy boost! Replace your cup of Joe with a cup of tea. Mix in a tablespoon or so of honey.

11. Substitute Honey for Sugar in Baking. For every cup of sugar a recipe calls for, replace it with 3/4 cup of honey. For best results, add 1/4 teaspoon of baking soda and reduce another liquid in your recipe by 1/4 cup. Also, reduce the oven temperature by 25 degrees.

12. Make Almond Milk from Scratch. You’ll find a great recipe.

13. Make Infused Honeys. Why have plain old regular honey when you can have ginger lime honey or hot pepper honey?! For these and more infused honey recipes.


Crumbleberry Pear Pie


  • Crust
  • 1  refrigerated pie crust, softened as directed on box
  • Filling
  • 1/2  cup butter or margarine
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  cup finely ground almonds
  • 1/4  cup all-purpose flour
  • 1  large firm pear or apple, peeled, thinly sliced
  • 1  cup fresh or frozen raspberries and/or blueberries, thawed
  • Topping
  • 3/4  cup all-purpose flour
  • 1/3  cup packed brown sugar
  • 1/2  teaspoon almond extract
  • 1/3  cup butter or margarine


  1. 1Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  2. 2In large bowl, beat 1/2 cup butter and the granulated sugar until light and fluffy. Beat in 1 egg at a time until well blended. Stir in almonds and 1/4 cup flour just until evenly moistened. Spread mixture in crust-lined pan. Arrange pear slices on top of filling, overlapping slightly.
  3. 3Bake 20 to 30 minutes or until filling and pears are light golden brown.
  4. 4Meanwhile, in medium bowl, mix 3/4 cup flour, the brown sugar and almond extract. Using pastry blender or fork, cut in 1/3 cup butter until mixture resembles coarse crumbs.
  5. 5Sprinkle raspberries over pear; sprinkle with topping. Bake 18 to 28 minutes or until topping is golden brown. Serve warm. Store in refrigerator.

Chocolate Zucchini Snack Cake


  • 1 3/4  cups german chocolate cake mix with pudding (from 18.25-oz box)
  • 1  cup shredded unpeeled zucchini (about 1 medium)
  • 1/2  teaspoon ground cinnamon
  • 1/8  teaspoon ground cloves
  • 1/4  cup buttermilk
  • 2  tablespoons vegetable oil
  • 1  egg
  • 1/4  cup chopped nuts
  • 1/4  cup miniature semisweet chocolate chips


  1. 1Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round cake pan with baking spray with flour.
  2. 2In large bowl, beat cake mix, zucchini, cinnamon, cloves, buttermilk, oil and egg with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips.
  3. 3Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
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