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Traditional Sprouted Flour Shortbread Recipe

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Traditional Sprouted Flour Shortbread Recipe

Shortbread is a traditional Scottish type of cake that is very rich in butter and this traditional sprouted flour shortbread recipe is not the exception. A good traditional butter is very beneficial to our health so we should not be afraid of it! Yes, butter is fat and fat is what makes us fat but you are probably aware of the concept of good fat and bad fat. Fat from grass-fed butter (the healthiest type of butter!) is so much better than fat from a typical fast food meal. Not to mention that we literally cannot function without fat – it’s just as necessary as proteins and carbohydrates. What really makes us fat is eating too many fatty foods, not the exitance of fat itself.

This sprouted flour shortbread is a very good and very delicious way of incorporating some of that healthy fat in your diet. It’s both delicate and crumbly at the same time and you can really feel how it melts in your mouth due to high butter content. The additional flavors that come from maple sugar and vanilla extract serve as a finishing touch to this already perfect snack.

Sprouted Flour Shortbread With High Quality Butter

Did you know that a good quality butter is a great source of vitamins, too? Butter has a high content of vitamin A. The other name for vitamin A is retinol and you might have heard that name before because it’s an ingredient of many highly effective skincare products. Yes, one of the functions of vitamin A is to keep our skin healthy and glowing. Vitamin D and vitamin K which are also found in butter work together to keep our bones and teeth strong.

Are you worried about grains in shortbread? There is no need to be. Some diets will tell you that eating grains is the worst thing you can possibly do for your nutrition but it is simply not true. Grains, especially whole grains, are needed in a healthy diet. People before us ate grains all their lives and no one complained of grain indigestion. Our bodies are biologically accustomed to eating them.

Yes, there is a small group of people who have diseases like celiac disease and these people should avoid grains. But for the rest of us can enjoy grains all we want! We just need to remember about two things: 1. the grains need to be whole and well-prepared (preferably soaked, sprout, or similar). 2. our metabolism process needs to be working at high levels to properly digest grains. We don’t have a problem with rampant gluten intolerance, we have a problem with weak digestive systems due to years of unhealthy eating habits.

Sprouted flour shortbread

Necessary equipment:

  • measuring cups and spoons
  • a pastry blender
  • a large mixing bowl
  • a baking tray
  • a sharp knife (how to sharpen a knife)
  • a spatula

Ingredients:

*this makes about 9 shortbread squares

  • 1 cup + 2 T. of sprouted flour (how to make sprouted flour)
  • 2 T. of arrowroot powder (can be substituted with rice flour)
  • ½ cup of maple sugar OR whole cane sugar
  • ½ cup of cold butter (1 stick)
  • ½ t. of sea salt
  • ½ t. of vanilla extract

Instructions:

  1. Preheat the oven to 325 degrees.
  2. Whisk the sprouted flour, maple sugar, arrowroot powder, and salt in a large bowl.
  3. Cut the cold butter into small pieces
  4. Add the butter and vanilla extract to the bowl.
  5. Combine the ingredients using a pastry blender or just knead with your hands. Do it until you can see small crumbs and the dough sticks together.
  6. Layer the dough on a small baking tray (eg. 8×8) and cut the dough into 9 even squares. You can also you a round pie plate and cut the dough into 8 wedges. Don’t separate the cut dough, it’s normal for shortbread pieces to touch while baking.
  7. Bake for 20 minutes. Check to see if the shortbread center is dry and remove from the oven.
  8. Cut the pieces (squares or wedges) of shortbread again.
  9. Let cool completely.
  10. Remove each piece carefully with a spatula.

Enjoy your traditional shortbread with plenty of butter!

Extra: I went grain-free for short time to calm down my digestive system and I managed to come up with a recipe for delicious shortbread with honey. You can also find another yummy shortbread recipe for Salted Caramel-Dipped Shortbread Bars. Yes, I really do love shortbread.

Gravy Casserole with Mashed Potatoes and Grass-fed Beef

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Gravy Casserole with Mashed Potatoes and Grass-fed Beef

Gravy casserole is one of those dishes that always make me think back to my childhood.

The combination of steaming mashed potatoes and delicious homemade gravy is what I associate the most with my grandma’s cooking. Her gravy casserole was full of deep flavors mainly thanks to the long-simmering beef stock. Homemade beef stock serves as a wonderful base of many other dishes as well and greatly enhances the taste of any meal. No store-made bouillon can even compare.

Now I am trying to recreate her recipe so that my children can enjoy the taste of this hearty dish just like I used to do. The natural gelatin and nutrients that occur in the gravy when a natural additives-free beef stock is used already make this gravy casserole a healthy and nutritious meal. However, to increase its health benefits even further I decided to incorporate more vegetables in the dish. In my recipe, you will find plenty of onions, mushroom and grass-fed butter that literally melt in your mouth as you eat them.

The Best Casserole Ever!

I based my recipe on what I remember from the dinners at my grandma’s house and the book called The Best Casserole Cookbook Ever. You can either get in paperback or as a Kindle version. This cookbook is full of traditional recipes for casseroles that use only natural ingredients. You can learn how to cook in a way food was cooked a few decades back: with no unhealthy preservatives or shortcuts that make the dish lose its natural flavors.

This beef gravy casserole bears a resemblance to what some call a cottage pie or a shepherd’s pie due to the layer of mashed potatoes on top of it. At our home, we love doing that with other dishes as well! The results are excellent each time, especially if you season the potato layer with herbs, such as fresh thyme. Or you can put some shredded cheese on it for a different flavor from time to time.

Necessary equipment:

  • measuring cups
  • a sharp knife
  • a wooden spoon
  • a strainer
  • stick blender
  • mixing bowl
  • a garlic press
  • a large stock pot
  • a large saucepan
  • cast iron skillet
  • a large baking dish

Mashed Potatoes & Gravy Casserole with Grass-fed Beef

Ingredients:

mashed potatoes:

  • 8-10 large potatoes, cubed
  • 1 cup of grass-fed butter (about 2 sticks)
  • 1 cup of fresh cream
  • seasonings: salt and pepper

mushroom gravy:

  • ½ cup of grass-fed butter
  • 1 pound of chopped mushrooms
  • ½ of an onion, finely chopped
  • ½ cup of freshly ground flour
  • 1 t. of sea salt
  • ½ t. of freshly ground pepper
  • 2 cups of homemade beef stock
  • optional: a splash of fresh cream

casserole:

  • 2 T. of grass-fed butter
  • 1 pound of grass-fed ground beef
  • 1 onion, finely chopped
  • 4 cloves of garlic, minced or pushed through a garlic press
  • mushroom gravy
  • mashed potatoes
  • 2 cups of cheddar cheese, shredded
  • fresh thyme or other herbs

Instructions:

Preheat the oven to 350 degrees.

Mashed potatoes:

  1. Boil the potatoes in a large stock pot until they feel tender when poked with a fork. With this amount of potatoes, that should take about 15 minutes.
  2. Drain the potatoes and put them in a large bowl. Add butter, cream, salt, and pepper.
  3. Use a stick blender to combine all the ingredients. If your blender is too weak, you can start by mashing the potatoes with a fork and then later finish off with the blender.
  4. Set aside.

Caramelized onions:

  1. Melt 2 tablespoons of butter in a cast iron skillet.
  2. Add the onions and sauté for about 30 minutes over medium low heat until they caramelize.
  3. Add the garlic and cook for about 2 more minutes.
  4. Set aside.

Grass-fed beef:

  1. In the same skillet, cook the grass-fed beef over medium high heat until brown and break it into smaller pieces.
  2. Season with salt and pepper.
  3. Set aside.

Mushroom gravy:

  1. Melt the butter in a medium-sized saucepan.
  2. Add the mushroom and onions and sauté for about 8 minutes. The ingredients will reduce in volume by half.
  3. Gradually add the flour and stir the mixture to coat the onions and mushroom evenly.
  4. Season with salt and pepper.
  5. Stir continuously for 2 minutes.
  6. Slowly pour in the beef stock while constantly stirring.
  7. Stir while the gravy is simmering until it thickens and becomes the right texture.
  8. Optional: add the fresh cream at this moment.

Gravy casserole:

  1. Spread the caramelized onions at the bottom of your large baking dish.
  2. Make an even layer of ground beef on top of the onions.
  3. Pour the mushroom gravy over the beef.
  4. Layer the mashed potatoes on top of the gravy. Smooth it out evenly as best as you can.
  5. Sprinkle the cheddar cheese on top.
  6. Bake the dish in the oven for about 20 minutes. To get a nice browned layer on top, turn the broiler on and keep the dish in the oven for 3 more minutes. The cheese on top tends to burn easily so keep an eye on that.
  7. After the casserole is cooked, sprinkle the top with fresh thyme.

Enjoy your beef casserole with mushroom gravy!

The Benefits of Pre-soaking Oatmeal (+ A Recipe for Maple Oatmeal)

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The Benefits of Pre-soaking Oatmeal (+ A Recipe for Maple Oatmeal)

Pre-soaking oatmeal is the one thing that I started doing back when I was a student living in a university dorm and still do to this day. At first, all I wanted to do was save myself time in the morning so that I didn’t have to wake up early to prepare breakfast. I also hated the clamor of the common kitchen in the morning – all these people always decided to eat at the same time and I didn’t want to spend more time with them than absolutely needed. My motivation was pure laziness. And thanks to that laziness, I am now able to enjoy a delicious breakfast with minimal effort.

Pre-soaking oatmeal overnight is a very simple process. All you need is a few minutes of your time in the evening before you go to sleep. This is how I do it:

I put the oatmeal in warm water and add a splash of whatever I feel like at the moment. Usually, it’s yogurt, lemon juice, and something like whey. Then I just cover it up with a plate or a towel and go to sleep. In the morning all I need to do is put the oatmeal mixture in a saucepan (without straining!) and heat it for about 5 minutes. I add a little more water if I feel like it’s needed and season with a pinch of salt. At this point, you can add any other extra ingredients you want: honey or maple syrup, nuts, fruit, and anything else you might want.

Additionally, there are plenty of health benefits to pre-soaking oatmeal overnight. Pre-soaked grains are easier on your digestive tract. That’s because natural grains contain something called phytic acid. Phytic acid is a naturally occurring ingredient but it blocks the absorption of vitamins. And by soaking grains the phytic acid content is reduced so the oatmeal is easier to digest.

Maple Oatmeal Sprinkled with Coconut

Ingredients:

*By using lemon juice and coconut oil, your Maple Oatmeal will also be perfect for vegetarians and vegans!

Instructions:

  1. Mix the oats, the warm water, and whey in a glass bowl. Cover it with a plate or a towel leave to soak overnight (preferably 12 hours)
  2. In the morning, put the pre-soaked oatmeal in a saucepan. Season with salt and add some water if needed
  3. Bring to a boil while constantly stirring. Then, lower the heat and let it simmer for about 5 minutes until the oatmeal thickens nicely.
  4. Serve the oatmeal in a bowl. Add butter and maple syrup. Cover the top with coconut sprinkles.

Enjoy your hearty breakfast made with healthy pre-soaked oatmeal!

How to Naturally Treat Hives

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How to Naturally Treat Hives

Hives are a common ailment that affects many of us. It also goes by another name – urticaria. Hives are not always considered to be a serious condition but they are definitely an annoying one. Constant itching can severely affect our quality of life and the red bumps are not an appealing sight. So how do we get rid of them?

Unfortunately, treating hives is tricky. As with a lot of other similar ailments, we usually focus only on treating the symptoms rather than the cause. That’s because hives can be caused by many different things and it’s often hard to discern which one is right.

What Causes Hives?

Most often, hives are caused by an allergic reaction. If you get hives in the same spot regularly, you could try testing yourself for allergies or try and see if you were doing something similar each time when your hives appeared (for example, wearing the same sweater). If you know that your hives are caused by an allergy then your doctor will most likely recommend you antihistamines. While antihistamines work great to treat allergic reactions, some people experience unfortunate side effects, such as sleepiness or grogginess. So they cannot really be considered a perfect cure for allergy-caused hives.

What else can cause hives? Plenty of other conditions sometimes exhibit symptoms in the form of hives. Autoimmune diseases or acute viral infections are linked with the appearance of hives in some cases. Hives can also show up after your skin becomes irritated due to friction or pressure. Sunlight and being outside in extreme temperatures can also result in hives. It’s often hard to pinpoint the exact cause of hives. In most cases, if hives last for less than six weeks then the cause is usually allergy or temporary skin irritation. However, if you suffer from chronic hives (lasting form more than six weeks) then the cause is most likely non-allergic (source)

Soothe the Hives

But before you run to the doctor to get some tests done or rummage through your house in search of a potential allergen, you’ll probably want to soothe the hives themselves. And that can be done at home with fully organic products and no antihistamines. The following are just some of the things my family uses when we get a sudden onset of hives:

  • burdock root tea: burdock root is a great purifier. It has plenty of health benefits, the most well-known of which is digestion aid. It also has anti-inflammatory properties that help with skin issues.
  • turmeric: turmeric works similarly to burdock root as it also helps with inflammation. Add one teaspoon to your burdock root tea once a day to enjoy its full benefits.
  • apple cider vinegar: dab some directly onto the hives and let it dry. Apple cider vinegar helps with soothing itchiness and will let you forget about your hives for a moment.
  • coconut oil: coconut oil has soothing properties and it’s effective against viruses and bacteria so if your hives are caused by an infection, coconut oil is the way to go. It will help with calming your skin.
  • peppermint essential oil: it cools reddened skin and soothes the affected area. It’s a good idea to dilute peppermint oil in coconut oil to combine the two and avoid further irritation due to active ingredients.
  • lavender essential oil: lavender oil is great for soothing irritated skin. Again, use diluted in coconut oil.
  • peach and calming essential oil blend: this blend is perfect for soothing and calming irritated areas on your body, it will also help with the itchiness. There is no need to dilute it as it’s already ready for use as it is.

My full Routine for Treating Hives 

  1. I dab apple cider vinegar on the hives first and then leave it to air dry.
  2. I combine coconut oil with peppermint and lavender essential oil into one mixture. I use 1 tablespoon of coconut oil and about 20 drops of each of the essential oils. I then rub the mixture on the hives.
  3. I make burdock root tea, add a spoonful of turmeric and a dab of raw honey. I enjoy my tea while waiting for the oil to soak in.
  4. If needed, I repeat the process the next day.

That’s my hives routine and in my case, I can usually see the results in a few hours. If you also struggle with hives, try it out and let me know if it worked for you too!

Find Peace and Calming in the Peppermint and Lavender Essential Oils

There’s essential oils for everything you might need to treat common ailments at home. Essential oils that will effectively replace your home medicine cabinet with organic substitutes. I also highly recommend this peppermint lip balm. Perfect to soothing cracked lips and it can also be used to treat your hives if you’re in a pinch.

My hives have been with me since I was a child and my parents or doctors could never figure out the cause. I got tested for allergies but they never indicated anything that could possibly be linked with hives. Nevertheless, we still treated with antihistamines, even though they definitely weren’t an effective cure and they caused me to become distracted when studying. My parents simply didn’t know how else to treat my hives. To this day, I have no idea what causes my hives so I simply focus on soothing them as soon as they appear.

That’s why I am so glad I found an organic hives treatment that works for me. I can deal with my hives without any unfortunate side effects and I don’t have to worry about ingesting too much of modern medicine!

Breakfast Granola With Apple and Cinnamon

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Breakfast Granola With Apple and Cinnamon

There is nothing better than granola for breakfast. The crunchiness and warmth is everything that you could possibly want, especially on a cold winter morning.

But the thing I love most about homemade granola is the ability to fully customize it and make it taste exactly how I want. I change it up depending on my food and what I currently have in my pantry. The one recipe I always go back to though is this apple cinnamon version of homemade granola. My family knows very well how much I love it and they even make fun of how much cinnamon I eat. Well, but what can you do – I just love cinnamon and am not able to stop eating it!

My recipe for apple cinnamon granola uses soaked oats. I love the idea of soaking oats the evening before because it shortens the time you need to spend on preparing your breakfast in the morning and it also makes the grains easier to digest. I do it all the time, whether it’s for granola or simple oatmeal.

Necessary equipment:

  • a sharp knife
  • a large mixing bowl
  • a dehydrator (optional)
  • a wooden spoon
  • a large towel
  • 2 jelly roll pans
  • 2 sheets of parchment paper

Ingredients:

soaked oats:

  • 8 cups of rolled oats
  • 1 cup of organic honey
  • 1 cup of melted butter
  • 3 T. of whey or lemon juice

granola base:

  • ½ cup of maple syrup
  • 1 ½ cups of raw almonds
  • 2 T. of powdered cinnamon
  • 2 T. of vanilla extract

last additions:

Instructions:

  1. Combine the oats, honey, melted butter, and whey in a large mixing bowl.
  2. Cover with a towel and leave to soak overnight for at least 12 hours.
  3. In the morning, preheat the oven to 350 degrees.
  4. Add the maple syrup, almonds, cinnamon, and vanilla extract. Stir until well combined.
  5. Spread the mixture on the jelly roll pans lined with parchment paper.
  6. Roast the granola for 15 minutes. Stir the granola after each 5 minutes so that all pieces are evenly browned.
  7. Remove from the oven and let cool.
  8. Add the raisins, dehydrated apples cut in small pieces, and the shredded coconut. Stir to combine.
  9. Your granola is ready to be served! You can either store it in an air tight container for later use (for example, ice cream topping!) or serve it right away with yogurt or milk.

Enjoy!

Healthy homemade Cracker Jacks

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Healthy homemade Cracker Jacks

My children love Cracker Jacks. And I’m sure they’re not the only ones. After all, these delicious popcorn kernels have been known in the States for over a hundred years and they’re still going strong! However, just like much of the other junk food out there, Cracker Jacks are definitely not what a dietician would consider a healthy snack.

That’s why I was overjoyed when I accidentally figured out a way to make great-tasting homemade Cracker Jacks! My kids are finally able to eat healthy (relatively) Cracker Jacks whenever they want and I don’t have to worry about what harmful additives and preservatives are in the ingredients list – that’s because there aren’t any!

So how did I manage to make these delicious faux Cracker Jacks? Well, it’s kind of embarrassing to admit it but I was actually trying to make simple caramel popcorn. I accidentally made too much caramel coating and I immediately realized that the end result was never going to resemble what I was going for. So on a whim, I decided to add in some peanuts and put the whole thing in the oven. Only after I tasted it once it finished cooling, I noticed that what I made was essentially Cracker Jacks!

Eating homemade sweets and snacks that so closely resemble the original product is very satisfying. Not only because of the delicious flavor but also due to the fact that I am fully aware of what goes into the food. And I know that I made it as healthy as humanly possible.

Homemade Cracker Jacks

Necessary equipment:

  • a wooden spoon
  • a food chopper (or a sharp knife)
  • a mixing bowl
  • a rubber scraper
  • a jelly roll pan
  • parchment paper
  • a large saucepan

Ingredients:

  • 4 cups of plain popcorn
  • 1 cup of butter (preferably grass-fed)
  • 1 ½ cups of roasted and salted peanuts
  • 2 ½ cups of coconut sugar
  • ½ t. of vanilla extract
  • ½ t. of sea salt
  • ½ t. of baking soda

Instructions:

  1. Preheat the oven to 300 degrees.
  2. Slowly melt the butter in a saucepan
  3. Add the sugar and heat the mixture over medium high heat. Constantly stir with a wooden spoon until it combines. Remember that it might take some time: first, you will see how it becomes grainy, and then the butter will separate from the sugar. After a few more minutes of stirring the mixture should combine nicely.
  4. Once combined, turn the stove to high heat so that the mixture will simmer.
  5. Then lower the heat again and let it boil for 5 minutes while constantly stirring with the wooden spoon. Remove the saucepan from the pan.
  6. Add the vanilla extract, sea salt, and baking soda and stir quickly.
  7. Combine the caramel mixture with popcorn and peanuts in a large mixing bowl. Make sure each piece is well-coated.
  8. Spread the popcorn onto a jelly roll pan lined with parchment paper. Make the layer even so that all kernels bake evenly.
  9. Bake for 15 minutes.
  10. Break the popcorn into pieces and enjoy your healthy Cracker Jacks!

Healthy and Grain-Free Pecan Pie

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Healthy and Grain-Free Pecan Pie

Today I’m going to share with you my tested recipe for a grain-free absolutely delicious pecan pie! It’s full of rich butter, the sweetness of maple syrup, and the intoxicating fragrance of the crumbling coconut flour crust. It’s not the healthiest meal in the world but it definitely uses more organic and healthy ingredients than a traditional pecan pie. And it’s grain-free so it’s easier to digest for your stomach. It’s a perfect recipe for those with grain or wheat allergies!

To make this recipe taste as well as intended you need to remember about the three important steps: 1. use maple syrup instead of that filthy and unhealthy corn syrup, 2. toast the pecan nuts beforehand, and 3. add a little bourbon as a bit of indulgence and to bring out that delicious flavors. Believe me, once you take your first bite you won’t be able to stop. The pecan pie tastes of vanilla, molasses, and caramel – it’s a really addictive combination!

Necessary equipment:

  • a food processor
  • measuring cups
  • a whisk
  • a rolling pin
  • a rubber scraper
  • a pastry brush
  • a large saucepan
  • a large mixing bowl
  • a pie plate
  • a jelly roll pan

Ingredients:

pie crust

  • 1 cup of coconut flour
  • 6 T. of cold butter
  • 2 fresh eggs
  • ½ cup of shredded coconut
  • 1 t. of organic honey
  • ¼ t. of sea salt
  • water (as needed)
  • egg white for brushing

pecan pie

  • 6 large egg yolks
  • 1/2 cup of heavy cream
  • 1 cup of maple syrup
  • 1 cup of whole cane sugar
  • 1 ½ cups of toasted and chopped pecans
  • 1 T. of butter
  • 1 T. of molasses
  • 1 T. of good bourbon
  • ½ t. of salt
  • 1 t. of vanilla extract

Instructions:

Pie crust:

  1. Use a food processor to combine cold butter and coconut flour together until you can see small pea-sized crumbs.
  2. Add the eggs, honey, shredded coconut, and sea salt. Pulse until the dough is formed. Add small amounts of water if needed.
  3. Spread almond flour on the counter and roll the dough with a rolling pin until it’s even at all places.
  4. Place the dough onto the pie plate and press the edges to make it stick.

Pecan pie:

  1. Preheat the oven to 400 degrees.
  2. Layer the toasted pecans over the pie dough.
  3. Pour the maple syrup, sugar, heavy cream, and molasses into a large saucepan. Heat over medium high heat until the sugar dissolves.
  4. Let cool for 5 minutes.
  5. Use a large mixing bowl to whisk the butter (cut into small cubes) and salt together.
  6. Once the butter is melted, add the egg yolks, vanilla extract, and bourbon.
  7. Pour the mixture over the layer of toasted pecans.
  8. Place the pie plate on a jelly roll pan and bake on the lower oven rack. Reduce the temperature of the oven to 325 degrees as soon as you close the oven door.
  9. Bake for 50-60 minutes or check until the middle looks done (it should be almost completely set and jiggle only a little bit).
  10. Cool for at least 1 hour or until it reaches room temperature.
  11. Put the pecan pie in the fridge so that it sets completely. Keep it there for at least 3 hours or even better, overnight.
  12. Serve at room temperature with sweetened whipped cream on top.

Enjoy this healthy and (almost) grain-free version of a pecan pie!

Herb Chicken Tetrazzini with Homemade Pasta

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Herb Chicken Tetrazzini with Homemade Pasta

I love casseroles and tetrazzini is a special kind of casserole that holds a dear place in my heart. This American version of the traditional Italian dish has been around for more than a century now and it’s still a very popular choice for a hearty family dinner.

I make my tetrazzini from scratch and use homemade pasta instead of store-bought ones – I feel that it gives me the ultimate control over how the dish turns out in the end! Of course, if I really don’t have time to make the pasta beforehand, then I will yield and buy simple spaghetti noodles from the local supermarket. But if you have the time then I highly recommend you try out making tetrazzini using my pasta recipe. I promise you won’t regret it!

Other than the pasta, I use a perfectly smooth white sauce with herbs, sautéed buttery mushrooms, and a generous sprinkle of parmesan cheese to complete this dish to perfection.

My recipe is based on what I found in The Best Casserole Cookbook Ever (it can even be bought on Kindle). It’s a very good traditional cookbook that makes full use of the knowledge passed down by our mothers and grandmothers. Give it a read if you value traditional values and don’t want to feed your family with modern full-of-preservatives ingredients. I tweaked the recipe to better suit my needs several times until I was sure that I found the ideal method of cooking traditional herb chicken tetrazzini.

Necessary equipment:

  • measuring cups
  • two large mixing bowls
  • a wooden spoon
  • a towel
  • a rolling pin
  • a pastry knife/a pizza roller
  • a large saucepan
  • a cast iron skillet
  • a large pasta pot
  • a large baking dish

How to make homemade pasta

Ingredients:

  • 3 ½ cups of freshly ground flour
  • 1 cup of water
  • 2 T. of apple cider vinegar OR whey

*You can also omit the apple cider vinegar/whey and use very freshly ground flour without waiting for it to soak.

Instructions:

  1. Pour the flour into a large mixing bowl and make a small well in the center.
  2. Pour the water and the apple cider vinegar into the well.
  3. Mix the ingredients together until you reach a dough-like consistency. You can either use your hands or a wooden spoon.
  4. Once the dough is ready cover the mixing bowl with a towel and let it sit for 12 to 24 hours.
  5. Prepare your counter for working with the dough by pouring some flour on it.
  6. Remove the dough and knead for about 2 minutes on the floured surface. You will know it’s ready when the dough becomes smooth.
  7. Flatten it with your hands into a large rectangular shape. Use a rolling pin to get it to around 1/8 inch thickness.
  8. Use a pastry knife or a pizza roller to cut the dough into very thin strips. Hang your pasta and let it dry while you prepare the rest of the tetrazzini recipe.

How to make Herb Chicken Tetrazzini

Ingredients:

  • 6 T of freshly ground flour OR arrowroot powder
  • 6 T. of grass-fed butter
  • 2 ½ cups of chicken stock
  • 1 ½ cups of cream
  • ½ of dry sherry OR dry white wine
  • 4 cups of cooked chicken or turkey, cut into small pieces or shredded
  • homemade pasta from recipe above (around 1 pound)
  • 1 ½ cups of parmesan cheese
  • 1 ½ pounds of chopped mushrooms
  • 4 T. of fresh chopped sage + some more for garnish
  • 4 T. of fresh chopped thyme + some more for garnish
  • salt and pepper

Instructions:

  1. Preheat the oven to 375 degrees. Butter the baking dish and set aside while you prepare the other ingredients.
  2. Melt 2 tablespoons of butter in a large saucepan.
  3. Whisk in the flour/arrowroot powder. Add 2 tablespoons of sage and 2 tablespoons of thyme.
  4. Whisk the ingredients together without stopping for 2 minutes.
  5. Add in the chicken stock, cream, and sherry/wine. Cook for another 10 minutes while whisking occasionally. The sauce should then thicken nicely.
  6. Remove the saucepan from the heat and add ½ cup of parmesan cheese.
  7. Measure 1 cup of the sauce you just made and pour it into a mixing bowl. Add another ½ cup of parmesan cheese to it and stir until combined. Set both the sauce in the saucepan and the one in a bowl aside.
  8. Melt the remaining butter in a large cast iron skillet. Sautee the mushrooms in it together with the other 2 tablespoons of both sage and thyme. Cook until the mushrooms are nicely browned. Remove from the heat. Reserve 1 cup of the mushrooms separately.
  9. Cook the pasta in boiling salted water for about 10 minutes. Drain when cooked.
  10. Using a large mixing bowl, combine the pasta, the sautéed mushrooms, and the cream sauce.
  11. Add the chopped chicken or turkey and stir together. Season with salt and pepper.
  12. Now layer the ingredients in your baking dish. First, pour in the meat and pasta mixture evenly.
  13. Then pour in the reserved sauce and then the reserved mushrooms.
  14. Lastly, sprinkle the remaining parmesan cheese on top.
  15. Bake in the oven for 15 to 20 minutes or until you can see it bubble.
  16. Then turn on the broiler for another 5 minutes so that the top becomes slightly browned.                                                                                                                                                                                                                                          Serve while hot and enjoy!

How to Get Rid of Headaches in an All-Natural Way

Girl Cooks World
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How to Get Rid of Headaches in an All-Natural Way

Ever since I was a child, I have always had a tendency for painful and stubborn headaches. Some are mild and can be remedied by a short nap in a quiet and well-ventilated room. But some of my headaches can be so strong that even the slightest movement makes me feel sick. They literally make me cry because of how helpless I feel. I can sometimes associate some of these headaches with stress or general tension I’m feeling at the moment, but the others seem to come out of nowhere.

What do I do when I get such a headache? Well, as much as I would rather not take any pharmaceuticals when the headache is bad enough then there is no use in waiting for it to go away by itself. I take a couple of strong over-the-counter painkillers, lie down, and wait for the pain to go away. I have tried many natural options and home remedies, but none have worked as well as medication.

Getting Rid of Headaches

Until last month I have finally found my holy grail! Honestly, I couldn’t believe it at first and didn’t want to say anything but over the course of the last month or so I have suffered from two heavy headaches and a couple of milder ones. I experienced with this new remedy, and it worked perfectly each time! I am overjoyed that I managed to find something just as effective as regular OTC pills and can’t wait to share the news with you.

Deep Relief Essential Oil

The name of this wonderful product is Deep Relief and it’s a special blend of various essential oils. It includes wintergreen, peppermint, balsam fir, vetiver, lemon, clove, copaiba, and palo santo. A lot, I know. But each of these ingredients has its own function and together they work exceptionally well!

The Deep Relief comes in a form of a roll-on and is made by Young Living. The label claims that it is an effective cure for muscle tension and pain relief. I didn’t believe it at first, but it really works!

My First Experience

So, the first time I tried the Deep Relief roll-on was a little more than a month ago. I had a painful headache that was probably caused by a virus I caught from my dear co-worker at the office. Soon enough I was frantically looking through my medicine cabinet for something to help me get rid of the pain when I noticed the still unopened packaging of the Deep Relief roll-on.

I decided that there is no harm in giving this thing a try because, fortunately, I didn’t have any other urgent tasks to do that day, and I could spend some time trying out another (as I then suspected) failed remedy. Boy, was I mistaken…

I applied the roll-on onto my temples, nape, and shoulders. Immediately, I smelled the nice smell of all the essential oils. The Deep Relief fragrance is not overpowering but rather calming and relaxing. Perfect for a pain remedy.

I laid back on the bed and tried to keep skeptical thoughts away from my mind. I didn’t have to do that for long – the first effects of the roll-on became apparent after the first 10 minutes! There was pleasant heat in my tensed muscles that helped me relieve the tension. The headache receded although it was still there. I no longer felt like vomiting when sitting up! So, I went about the rest of my day while being somehow functional. After an hour, I reapplied the Deep Relief and did it again after two more hours. With each time the pain lessened considerably and by the time evening came I was fully pain-free!

What Makes Natural Remedies So Good

I generally try not to use any painkillers unless I really need to. For muscle pain, I’d rather do a good stretching session to relieve the tension. For vitamin deficiencies, I try to incorporate more natural sources of that vitamin into my diet. I only resort to regular medicine when I need something that works quickly – so usually when I have other responsibilities to take care of.

That’s why I am so happy to have found Deep Relief. It’s the first natural remedy (and believe me that I have tried many of them) that works just as well as paracetamol, if not better!

The Deep Relief roll-on comes with the Premium Starter Kit that contains plenty of other essential oils and you can click here to get it. I cannot recommend this kit enough. Other than the Deep Relief itself, this selection of essential oils has everything you might need to start your adventure of natural healing. Essential oils work on a variety of common ailments, including the flu, various viruses, and muscle pain. They are also great for stress relief, and you can pour some of your favorite ones in a bath to enjoy the most relaxing home spa experience imaginable!

If you’re interested in reading more about essential oils, then check out my essential oils guide.

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