Recipe of the day-Vegan Fudge

I used to love fudge before I went vegan. I always looked forward to going to my Great Grandmas during Christmas time, she made the best fudge. I thought my fudge filled days were over, but they are not! I made some vegan fudge little over a year ago but the recipe was difficult. I found this great recipe at
Ohmyveggies.com

Check out her blog!

ingredients

• 1/2 cup raw cacao powder
• 1/2 cup coconut oil (room temperature, not melted)
• 1/3 cup raw hazelnuts
• 1/4 cup + 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Fleur de sel or cacao nibs for topping (optional)

instructions

1. Combine all of the ingredients in your food processor and process until mixture is completely smooth. This might take several minutes, kind of like when you make nut butter. Be patient! Transfer the fudge mixture to a small rectangular baking dish that's been lined with parchment paper and use a spatula to spread it in an even layer. Sprinkle tops with fleur de sel or cacao nibs, if using. Refrigerate until solid, then remove the fudge from the baking dish and cut into squares.

notes

Store the fudge in an airtight container in your refrigerator or freezer. If you freeze it, let it sit at room temperature for a few minutes before serving.

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Making your own Laundry Soap

  Deciding to make your own laundry detergent is an easy way to get rid of a lot of chemicals you put on your skin from regular laundry detergent, it's also cheaper.

  Conventional laundry detergent is loaded with chemicals like sulfates, fragrances, phenols and a lot more.

All you need to make your own laundry soap is three simple ingredients that you can get at pretty much any store.

Baking soda
Borax
Bar soap

Baking soda and Borax should be available at your grocery store in the laundry isle. Natural bar soap like Dr. Bronners you can find at a natural store, or some grocery stores have it in their organic natural isle. Or you can order it online.

So what's in these three things you ask?

Borax- is a naturally occurring mineral made up of sodium, boron, oxygen, and water. It is an ingredient in most of the natural soaps available now

Baking soda- sometimes called sodium carbonate or soda ash, is made from common salt and limestone or found as natural deposits.

Dr. Bronners soap- are fair trade and made with vegetable castille soap and pure organic oils.

To Make powdered laundry soap:

1. Grate the bar soap or mix in food processor until finely ground. Use the soap of your choice. I personally use Dr. Bronner’s Pure Castille Bar Soap because of its exceptional quality, and because it is available in several different natural scents like lavender, tea tree, peppermint, almond and others.
2. In a large bowl, mix 2 parts washing soda, 2 parts Borax and 1 part grated soap. (Add a few teaspoons of baking soda if desired).
3. Store in closed container. I keep mine in quart or half gallon mason jars. If you are using a big enough container, you can skip step 2 and just put all ingredients in storage container or jar and shake.
4. Use 1/8 to 1/4 cup per load of laundry.

To make liquid Laundry Soap:

1. Grate one bar of soap with cheese grater or food processor.
2. Put grated soap in pan with 2 quarts water and gradually heat, stirring constantly until soap is completely dissolved.
3. Put 4.5 gallons of really hot tap water in a 5-gallon bucket (available for free in bakeries at grocery stores, just ask them) and stir in 1 cup of borax and 1 cup ofWashing Soda until completely dissolved.
4. Pour soap mixture from pan into 5-gallon bucket. Stir well.
5. Cover and leave overnight.
6. Shake or stir until smooth and pour into gallon jugs or other containers.
7. Use 1/2 to 1 cup per load.

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Mother directed pushing

  When I had my first son, I said those 4 magic words I need to push! I remember the nurses taking out this big light from the ceiling, going to get the doctor, everyone was running around. Then they pushed my legs up and started yelling at me to push. Then to wait and to push again. I got lucky and only had to push for 15 minutes before my son was born, but I was so tired.
  At that time I had no idea about mother directed pushing. This pregnancy I have definitely done a lot more research. I first heard about mother directed pushing reading my Hypnobabies book. From there I researched and researched.

I found a few great articles.

Pushing During Childbirth- Spontaneous or Directed

When pushing turns purple: What's a Doula to do?

To Push or not to push

Pushing

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Natural Treatments for Bronchitis

By Jaime A. Heidel


What is Bronchitis?

Bronchitis is inflammation and infection of the lining of the bronchial tubes. Symptoms of bronchitis include wheezing, shortness of breath, chest tightness, fatigue, heavy and multicolored mucus production (clear, white, yellow, green), and persistent cough.

There are two types of bronchitis: Acute and chronic. Acute bronchitis comes on suddenly as a result of a cold or flu virus. Chronic bronchitis is often the result of cigarette smoking, allergies, and air pollution.

Natural Treatments for Bronchitis

If you are intolerant to conventional antibiotics or they have stopped working for you, you have several natural options to treat your bronchitis.

Oregano Oil

Oregano oil is one of the strongest natural antibiotics on the planet. Its incredible antioxidant capacity makes it the go-to solution for flu prevention and natural bronchitis treatment. The active ingredient in this herb is carvacrol, a phenol anti-microbial and anti-inflammatory that eases chest congestion and eradicates disease.

 

You can take oregano oil in capsule form (250 milligrams 2 times per day until symptoms subside) or liquid form. In liquid form, use 5-10 drops of pure oregano oil in a four-ounce glass of water twice per day until symptoms subside. Always use a straw to drink pure oregano oil even in water as the pure oil can burn your lips.

Eucalyptus Oil

Eucalyptus oil is another natural treatment for bronchitis that can be used to open up inflamed airways. Though eucalyptus oil isn’t mean to be taken internally, you can put 5-10 drops in a hot bath and breathe in the steam to relieve chest congestion. Alternatively, you can mix eucalyptus oil with olive, neem or coconut oil and rub it on your chest and throat for quick relief. Eucalyptus contains cineole, a powerful antiseptic that makes it a good remedy to have around during cold and flu season.

Olive Leaf Extract

Olive leaf extract selectively blocks and prevents viral replication and is one of the most powerful antibiotics known to man. Olive leaf extract treats bronchitis naturally, boosts your immune system, heals inflammation, and treats fatigue. This powerful natural antibiotic has been used to effectively treat herpes infection, chronic candida, shingles, hepatitis, and more.

Garlic

Allicin is the main compound that gives garlic its powerful antiviral, antibacterial properties. For best results, crush or chop organic garlic fine and mix it into raw honey. Swallow, don’t chew the mixture. Use twice per day until symptoms subside.

Onion

Onion is another powerful natural antibiotic you can use to treat your bronchitis. Chop up a bit of organic onion and mix it with raw honey. For added benefit, mix in cayenne pepper and oregano leaves. Swallow, don’t chew the mixture. Use twice per day until symptoms subside.

Raw Honey and Cinnamon

Raw honey is an excellent food remedy for bronchitis. Raw honey contains essential vitamins, minerals, antioxidants, and enzymes to heal your body from the inside out. This alkaline-forming food stabilizes your immune system, relieves inflammation, and eliminates the allergies that can contribute to bronchitis.Adding cinnamon to raw honey turns the mixture into a strong anti-inflammatory bronchitis and allergy treatment. Mixing these two common food ingredients together strengthens your immune system and prevents the development of future cold and flu viruses.

Thyme

Research has shown that thyme is an effective herbal remedy for bronchitis. According to a German study, cough and mucus production was reduced by over 60% with a combination of thyme and primrose. The best way to use thyme to treat bronchitis is to make tea. Use two teaspoons of fresh thyme and add boiling water. Allow to steep for at least 5 minutes. Sip. Drink twice per day to open airways, decrease cough, and speed healing.
Bronchitis can be difficult to get rid of, especially if you have a chronic pulmonary condition. These natural treatments for bronchitis can have you breathing easier in a matter of a couple of days and keep you from developing more serious health problems in the future.

Read more: http://www.motherearthnews.com/natural-health/natural-treatments-for-bronchitis.aspx#ixzz2lrzDCzbR

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Winter Dry Skin? This DIY Lotion is an Amazing Dry, Cracked Hands Remedy!

By Jami Cooley, R.N., C.N.W.C.

Dry skin during the winter months is a dreaded yearly occurrence for many. Winter dry skin is not only unsightly, it’s itchy, painful and can even be dangerous: If you develop very dry skin that cracks or bleeds, you’re more prone to infection.

Unfortunately, many over-the-counter skin creams and moisturizers contain toxic endocrine disruptors that can make you more prone to numerous health maladies—everything from weight gain to heart disease to cancer. And, the over-the-counter lotions that are organic and paraben-free can be very expensive. Instead, use this DIY lotion made from organic ingredients as a natural dry, cracked hands remedy. It’s very cost effective as each batch makes enough to last all winter long.

Ingredients:

1/8 cup grated beeswax

1/3 cup organic coconut oil

1/4 cup organic sweet almond oil or avocado oil

1 cup organic, unrefined shea butter or organic cocoa butter (The refinery process removes many of the nutrients from the shea butter that make it so good for your skin.)A few drops of the essential oil of your choice such as lavender or lemon (If you plan to add an aromatherapy essential oil, use shea butter instead of cocoa butter. The essential oil is better absorbed in shea butter. Plus, the cocoa butter already has its own scent; the essential oil aroma may clash with the cocoa butter scent if you combine the two.)

If your hands are already cracked and/or bleeding, use the cocoa butter instead of shea butter and add one or more of the following ingredients to promote faster healing:

1 tablespoon organic honey

1 tablespoon aloe vera gel

A few drops of lavender essential oil (There may be a peculiar scent when you combine the lavender oil and cocoa butter, but both of these will promote quick healing. Plus, lavender is an antiseptic and analgesic, so it will help eliminate the pain and prevent infection.)

Beeswax can be found on various online shops including Amazon. The coconut oil, almond oil, avocado oil, shea butter, cocoa butter, essential oils, honey and aloe vera can be found at most health food stores or online vitamin stores.

Directions

Add all the ingredients except essential oils, honey and/or aloe vera in a double boiler on the stove over medium heat until the beeswax, coconut oil and shea butter (or cocoa butter) melt. Make sure to heat the mixture until there are no solid particles remaining.

Add the essential oils, honey and/or aloe vera and heat until completely dissolved in the mixture. Be sure to stir while heating so the ingredients are well-dispersed throughout the mixture.

Let the mixture cool to room temperature; then, store it in the fridge until it chills and hardens. (It takes about 3 hours to harden.)

Whip the mixture in a blender for approximately 5 minutes (until it looks like runny whipped cream).

Store in a mason jar for 3 to 4 hours at room temperature; this will allow it to solidify.

Keep lotion stored in the fridge to remain spoilage-free.

Read more: http://www.motherearthnews.com/natural-health/dry-skin-zbcz1311.aspx#ixzz2lryWCXII

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Recipe of the day-Vegan Eggnog Recipe

Who doesn't love eggnog! It was always my favorite growing up, the nonalchohalic version of course. My Dad would always go out and buy it as soon as it came out on store shelves, which is about that time of year. But instead of getting regular eggnog which is bad for you. Make a homemade vegan version!

VEGAN EGGNOG RECIPE

Ingredients:

• 2 cups soymilk (original or vanilla flavor)


• 1/4 teaspoon cloves


• 1/4 teaspoon nutmeg


• 1/2 teaspoon cinnamon


• 1/3 cup brandy


• 2 1/2 teaspoons maple syrup

Directions:

Blend all ingredients together in a pitcher. Serve your delicious vegan eggnog over ice and dress with a sprinkle of nutmeg and a cinnamon stick for the perfect festive touch.

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Pink slime back in schools? It never actually left

By Heather Callaghan It's only been 5 years since consumers slowly started hearing about a secret ingredient that has resided in some meat products for 20 years, now dubbed "pink slime." To hear the American Meat President talk of ammonium hydroxide gas treated "Lean Finely Textured Beef" you'd think this stuff was manna from heaven, sent to feed the world. The literal bottom line here is - we don't want it - but many would have accepted it if food companies were transparent. It's not a company's job to decide "what's best" to feed the world or what's best for our wallets (more like their wallets) and nutritional value. They provide a food commodity for money and with the buyer's consent and trust. A sterilized chemical filler is not what consumers thought they were buying. The betrayal will never be forgotten. After the PR nightmare of "pink slime," consumer wrath caused many fast food companies, restaurants, and grocers to drop it. Many pundits claimed the USDA was dropping the chum from school lunches. Yeah, that actually never happened. Here's why...

First, the USDA only left the door open for schools to drop it if they so choose. The headlines really got it wrong here. The USDA never dropped or forced schools to stop serving meats with pink slime - in fact, they love the stuff in schools. They bought 7 million pounds of it for the spring of 2012 school lunch program. The program makes up 20 percent of school cafeteria food and 60 percent of the schools' ground beef. They still, to this day, applaud its "safety" and "nutrition." It appears that many schools chose to drop meats with pink slime for the 2012-2013 school year; but just months later we see that seven states picked it right back up for this year. Pink slime meat is 3% cheaper, which totals millions in savings nationwide. If your job was to keep within budget and find the cheapest bulk food available while squeaking by the USDA's lax standards, which food wins out? As a former school secretary, I saw bid papers for school lunches - the lowest bidder wins the contract. Thus, chalky, artificially flavored, color-dyed, sugared-up, "chocolaty" milk water gets served. Will the schools opting out withstand the next round of pressure now that the public fervor has died and the USDA continues to say it's totally safe and nutritious? Will they do that in the face of more budget cuts when they are always looking to cut any expense? Another harsh public school reality: food comes last. Dead last. It comes after Art programs, P.E., Drama, and Band which are always threatened with cuts. Beef Products Inc., the company who produced LFTB, had to shut down three branches - one of them is still open. Who do you think its customers are? 

So it's interesting to hear talk of pink slime returning as though it's suddenly rearing its ugly head. It's not; it just never completely went away. And now, if people are not too tired from the previous outcries they can try again - or, opt out themselves. It's never going away - none of the abysmal crap in school cafeterias is ever going away. It's still haunting to think of celebrity chef Jamie Oliver on his former series Food Revolution, going in and revamping the cafeterias with fresh food on budget - only to come back next school year and find slop. We order school food a year ahead of time, this is the only way we could keep within budget, was the response. Apathy had completely set in after all of his hard work. Forsaking federal school lunch programs can also mean forsaking hundreds of thousands of dollars for the school, and many of them do order far in advance with contracts.

Furthermore, the USDA and FDA have completely escaped scrutiny in this matter. They ushered it in and deemed it safe. So of course industrial food companies and large-scale animal farms would clamor at this fine opportunity to sell garbage scraps to BPI.  BPI had a marketable product, and meat products could be sold at the same prices with filler. After the outcry, stores and restaurants redeemed sales by disassociating, farmers can't very well sell the scraps, and BPI is left pink-handed but without sympathy. The meat industry complained and threatened consumers with higher prices, sounding like a Scooby-Doo villain - we would have gotten away with it too, if it hadn't been for those pesky consumers. Darn you, Diane Sawwwyyyerrr! How on earth do our safety agencies to whom we pay beau coup bucks get away with patting us on the head and saying there, there eat it, it's good for you! No one seems upset that they are cramming it down kids' throats and acting like everyone wins. What's worse, we're still not entirely sure of the ingredients or the exact processing of LFTB. At least it would certainly appear that way when a judge recently ordered silence on the processing to protect the company's proprietary secrets. And one more reason bottom-of-the-barrel meat is not leaving the market: after the outrage of treating bacteria meat scraps with ammonium hydroxide gas subsided - food irradiation became the new hero! The dirty little secret here is - it, too, has been in use for years so that we can eat zapped rotten meat with MRSA - and not die. Mmm...so nourishing. Those little radiation stickers are removed before they get to the store because radiation is not considered an ingredient or process. You ever get the impression that we are the ones viewed as cattle? The USDA insists this is safe and a part of nutritional requirements for school children. If it's at the grocery stores, then no doubt the cheapest stuff winds up at schools, hospitals, and nursing homes. Who would knowingly feed this to children and call it nutrition? - See more at: http://www.naturalblaze.com/2013/09/pink-slime-back-in-schools-it-never.html#sthash.HM2qvRK1.dpuf

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Pumpkin Cinnamon Roll Cookies

I love Cinnamon Rolls, but these looked to delicious! Cinnamon Roll Cookies !!!

This recipe is from Minimalistbaker.com Check it out she has some really great recipes !

PUMPKIN CINNAMON ROLL COOKIES

 

Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Delicate sugar cookies prepared in one bowl with a pumpkin butter-brown sugar center and topped with a rich caramel glaze.

Author: Minimalist Baker

Recipe type: Dessert

Serves: 24 cookies

INGREDIENTS

• 1 stick butter, slightly softened + 4 Tbsp for filling
• 1/2 cup sugar
• 1/2 cup brown sugar + 4 Tbsp for filling
• 1 egg
• 2 cups all purpose flour
• 1 cup whole wheat pastry flour
• 2 tsp baking powder
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tsp cinnamon
• 4 Tbsp pumpkin butter
• 1 tsp each cinnamon and pumpkin pie spice (for filling)

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Cream sugars and butter with mixer; add egg and beat until combined.
3. Add dry ingredients to a sifter. Alternate adding milk and dry ingredients to the butter mixture while mixing. Then add vanilla and stir.
4. Chill for 30 minutes before rolling out. Roll out into a rectangle on floured surface, spread with butter, pumpkin butter and top with brown sugar, cinnamon and pumpkin pie spice.
5. Carefully and tightly roll into a log, then use floss or a serrated knife to cut into equally thin slices.
6. Transfer to a baking sheet (they won’t spread much) and bake for 14-15 minutes, being careful not to over-bake. They will be a little tender looking, but take them out, let them rest for 3-4 minutes on the baking sheet, and them transfer them to a cooling rack.

NUTRITION INFORMATION

Serving size: 24 cookies; per cookie Calories: 145 Fat: 6 g Saturated fat: 3 g Carbohydrates: 20 g Sugar: 8.5 gSodium: 71 mg Fiber: 1 g Protein: 2 g

4.8 from 6reviews

PUMPKIN CINNAMON ROLL COOKIE GLAZE

 

Print

Cook time

5 mins

Total time

5 mins

 

A rich 4-ingredient “caramel” glaze that comes together in minutes and tops these cookies (or actual cinnamon rolls) perfectly.

Author: Minimalist Baker

Recipe type: Dessert

Serves: 24 cookies

INGREDIENTS

• 4 Tbsp butter
• 1/2 cup brown sugar
• 2 cups powdered sugar
• splash of milk

INSTRUCTIONS

1. Melt butter in a saucepan over medium-low heat.
2. Add brown sugar and stir. Simmer the mixture while stirring frequently for 2-3 minutes.
3. Remove from heat and add powdered sugar and milk and stir. If you desire a thicker or thinner frosting, compensate with more milk or powdered sugar.
4. Spread or pour the glaze over the cookies (I used a spoon), sprinkle with more cinnamon or pumpkin pie spice (optional) and enjoy!
5. Store in an air-tight container at room temperature to keep fresh for at least 3 days.

NUTRITION INFORMATION

Serving size: 24 servings; per servgin Calories: 67 Fat: 1.9 g Sugar: 12 g

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Easy Vegan Gravy Recipe

Recipe by DanielK

Easy Vegan Gravy is a nice touch for vegetarians and meat eaters alike. This savory gravy is perfect for Thanksgiving or any holiday meal that requires gravy. 

INGREDIENTS

1/4 

cup Gold Medal® all-purpose flour

1 

Tablespoon margarine

3 

cups vegetable broth

2 

Tablespoons miso paste

2 

Tablespoons warm water

2 

teaspoons soy sauce

1/4 

teaspoon onion powder

1/4 

teaspoon ground black pepper

DIRECTIONS

• In a sauce pan melt margarine, add flour and stir. When smooth add vegetable broth. Dissolve miso paste in warm water. Add miso water, soy sauce, onion powder and pepper. Stir until desired thickness is achieved. Serve warm.

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Recipe of the day-Gluten Free Vegan Apple Crisp

I always love a good Apple Crisp. My mom would always make this for holidays.

This recipe is from Minimalistbaker.com

GLUTEN FREE VEGAN APPLE CRISP

 

Print

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Vegan gluten free apple crisp that has all of the warmth, spice and sweet flavor of traditional versions. It’s also ridiculously simple to throw together.

Author: Minimalist Baker

Recipe type: Dessert

Serves: 4-5

INGREDIENTS

• 8 small-medium apples, peeled, cored and chopped (a variety of both sweet and tart – about 6 cups worth)
• dash lemon juice
• 1/3 cup sugar
• 1 Tbsp cornstarch
• heaping 1/2 tsp cinnamon
• pinch of salt
• TOPPING
• heaping 1/3 cup packed light brown sugar
• 1/4 cup gluten free flour blend*
• 1/2 cup gluten free old fashioned oats
• 1/4 cup almond meal
• 1/4 teaspoon cinnamon
• pinch salt
• 1/3 cup (little more than 1/2 one stick) non-dairy butter melted, such as Earth Balance

INSTRUCTIONS

1. Preheat oven to 375 degrees and lightly grease a 9×9 baking dish.
2. Add apples to a large bowl or plastic bag and sprinkle with lemon juice. Toss to coat with granulated sugar, cornstarch, cinnamon, and salt.
3. Transfer to baking dish and set aside.
4. Rinse and dry bowl and add brown sugar, flour, meal, oats, cinnamon and salt and stir. Add melted butter and mix until it resembles wet sand.
5. Sprinkle topping over the apples and bake until apples are soft and topping is golden brown (between 45 minutes to 1 hour).
6. Let rest 10-15 minutes before serving. Is great with vanilla ice cream – caramel sauce is also a lovely addition.

NOTES

* You can use an all purpose gluten free flour blend, such as Bob’s Red Mill Brand. Or, you can replicate the blend I used, which was made of 3/4 cup brown rice flour, 1/4 cup potato starch, 2 Tbsp tapioca flour, and 2 Tbsp sweet white rice flour. 
* There will be some liquid in the bottom of the pan, which you can either drain off or pour over the top of your ice cream.

NUTRITION INFORMATION

Serving size: ~ 5 servings; per serving: Calories: 381 Fat: 10 g Saturated fat: 2 g Carbohydrates: 74 g Sugar: 53 g Fiber: 8.6 g Protein: 3.5 g

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My Thanksgiving Menu

This year my Thanksgiving menu will include vegan dishes as well as raw vegan dishes. I love Thanksgiving!
So here is what I will be making this year for my family.

We will be using Tofurky roast this year like we did last year it turned out pretty good.

You can find this at most natural food stores, or in the organic section at the grocery store. 

We will also be having Raw Green Bean Casserole. 

Raw Green Bean Casserole Recipe

Vegan Stuffing

Garlic Mashed Potatoes

Holiday Vegan Carrots

Vegan Dinner Rolls

Vegan Pumpkin Pie

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