Classic Guacamole: Recipe

It’s been quite the month here in our household. I took a break from blogging to give my time and attention to a community event I was co-chairing in mid-February. It went off smashingly well, but it was followed by a a couple weeks of migraines. It may have been due to all the sewing I was doing, as I reupholstered a big, comfy chair I bought off of Craigslist, and I always seem to get my neck out of place while sewing. Fortunately, these were solved by my awesome chiropractor after a couple visits. I’d never experienced migraines before, and let me tell you, I have much greater empathy for those that experience them on a regular basis. Unfortunately, I then came down with some sort of flu/congestion. The Master Tonic I keep on hand was excellent for this, and I was quite happy I had made it this past autumn. I also kept up my liquids, rested a lot, and cut out most dairy. During the height of the fever, I was still able to pull off a surprise birthday party for one of my best friends. Then, finally, it was Spring Break and my husband was able to be home for the entire week. I took this week to recuperate and enjoy some carefree timelessness with my love. This past week finally offered me the time and relaxation I needed, so now I can get back into blogging. Thank you for your patience as I just suddenly disappeared without an explanation. 

I have a great treat for you today! For years my family has been making this guacamole recipe, and I have yet to come across any other guacamole recipe that compares. This is what converted my heart to loving avocados. I wouldn’t touch the things prior to eating this; now I enjoy even plain avocados with any dish. There’s not much of a secret ingredient to this recipe, but I will say that the lime juice adds a great bite, and paired with the cilantro - mmmm - it’s just heavenly. This doesn’t last long in our home, so I’m glad my husband was able to quickly snap a photo. 

I have brought this to friends’ homes to share, and served this to our guests, and many times I have heard, “Oh, no thank you, I don’t care for avocado.” But, then they try it, and oh! the flavor. They can’t help but enjoy this delightful combination.

Without further ado...

Classic Guacamole

Ingredients:

3 avocados, mashed

1 lime, juice

1 teaspoon sea salt

1/2 cup onion, diced

3 tablespoons fresh cilantro, chopped

2 roma tomatoes, diced

1 teaspoon garlic, minced

1 pinch ground cayenne, or more according to personal preference

Instructions:

1. In a large bowl, mash together the avocado, lime guice, and salt.

2. Mix in onion, cilantro, tomatoes, and garlic.

3. Stir in cayenne pepper.

4. Refrigerate 1 hour for best flavor, or serve immediately.

The lime juice will keep the guacamole from going brown while it is in the fridge for an hour. Actually, when we last made the guacamole it stayed green overnight in the fridge without a cover!

This is best served with homemade tortilla chips (or store-bought, too, however we try to avoid hydrogenated oils, since they are so bad for you). Lately, we most often eat our guacamole on our tacos, or with slices of cucumber and red pepper since I’m eating grain-free.

Enjoy!

This was entered into The Healthy Home Economist's Monday Mania.

Building a Medicine Cabinet: Elderberry Syrup

Elderberries

We have officially entered the coldest month of the year for us Texans. In the last few weeks our house had gotten quite dry, and I hadn't been running the humidifier as often as a should. It wasn't surprising, then, when the husband recently came down with a cough and sore throat. He promptly made himself a pot of tea made with echinacea, marshmallow (the plant, not the fluffy white cylinders), fennel, orange peel, and cinnamon bark - we use Traditional Medicinals Throat Coat. But, after a few days the cough and sore throat were still there. Master Tonic should have been the first line of defense, but we were lazy and didn't reach for the bottle as early as we should have. The Master Tonic, while extremely powerful, does have quite a zing, and therefore, isn't my husband's favorite medicine (although, he did take it with him to work the past two days!). 

As with any sickness, it is important to first reflect on your diet, the amount of sleep you're getting, exercise, and the stress in your life. Remove all refined sugars, if they are still present, from your diet. Drink copious amounts of homemade chicken broth, and increase your daily servings of lacto-fermented foods. Take more time to relax, avoid stressful activities, if possible, and go for a walk once a day. Your body needs to rest, so find the time to nap, and go to bed earlier. Once you have thought over these steps, use herbal medicine to ease your symptoms and aid your healing. 

Knowing my husband's throat was one of the main factors in his illness, I decided to whip up a batch of elderberry syrup. The berries from the elder flower are highly esteemed for their use in fighting colds, flus, and upper respiratory infections. Both the flowers and the berries of this plant work well in reducing fevers, if present, by inducing sweating. The elder plant contains immune-enhancing properties, and tends to be especially effective when combined with  echinacea. An important note: use only blue elderberries, as the red elderberries are potentially toxic. Also, never eat elderberries that haven't been cooked yet.

I also decided to use other ingredients to make this syrup: cinnamon, cloves, ginger, and raw honey. Each of these ingredients adds its own particular benefit. Cinnamon has antiviral and antiseptic qualities, and increases one's circulation. Cloves are known to have the highest antioxidant quality than any other food. They also have germicidal benefits which help fight colds and flus. Ginger is a classic herb of traditional Chinese medicine, and is highly regarded as a primary herb for reproductive, respiratory, and digestive systems. In this case, it is used to increase blood circulation since it is a warming herb. Finally, the raw honey is used for its antibacterial qualities, and for its ability to make the syrup more palatable.

Lastly, I buy my herbs from Mountain Rose Herbs or the Bulk Herb Store. I am just beginning to be able to grow herbs consistently, and I hope to expand my meager collection, but until then these two companies offer high quality products at reasonable prices (I don't receive any sort of benefit from promoting either of them). It only takes about 10 minutes of prep time, and then 20-30 minutes of cooking time to end up with a fantastic syrup that your family will think is delicious. The best part is that it will help your family through the winter flu blues!

Elderberry Syrup

Ingredients:

1/2 cup dried elderberries, or 1 cup fresh elderberries

1 cinnamon stick

5 cloves

1 tablespoon fresh grated ginger

2 cups filtered water

1 cup honey

Instructions:

1. In a small pot add the elderberries, cinnamon stick, cloves, ginger, and filtered water. Cover, and bring to a boil.

2. Once the water has boiled, turn the stove down to a low simmer for 20-30 minutes. Keep the pot covered. After this time the liquid should be reduced by half.

3. Strain the liquid into a bowl. Take a spoon and push the berries down to squeeze out the liquid.

4. Add the honey and stir until thoroughly combined.

5. Pour into glass jars (I like to use dark amber jars). In the fridge the syrup will last for only 2 weeks, however, you can easily store the syrup in the freezer and pull it out when a bout of illness strikes.

Dosage: Take 1 tablespoon/day to prevent illness, or take 1 T/hour if you are already experiencing cough and sore throat symptoms. Children under 12 years of ago can take half the adult dose (1 - 1 1/2 teaspoons). Toddlers can take 1/4 of the adult dose (a little less than a teaspoon).

There are thousands of natural remedies for all sorts of ailments. 

What topics are of interest to you? 

This post was shared at The Healthy Home Economist's Monday Mania,  Real Food Forager's Fat Tuesday, and Kelly the Kitchen Kop's Real Food Wednesday.

Why Herbal Medicine?

My first post on this blog was titled, Building a Medicine Cabinet: Master Tonic. Although this is a series I plan to continue, I think it’s important to answer the question, “Why herbal medicine?”

First, let’s get some things straight. I am not against doctors, nor do I think that conventional medicine is evil. I find flaw in that most doctors prescribe medicine to treat the symptom, instead of digging deeper to find the root of the problem. Big Pharma is basically corrupt, and needs to have their compasses redirected to actually caring about the people, and not the money they make. Don’t worry, I’m not naive, I won’t be holding my breath. With that said, I do believe there is a time and place for conventional medicine. I do believe there is a time to visit the doctor or hospital. I do think we have made amazing strides in certain areas of the medical field that have helped save thousands of lives. I am grateful for them, and grateful for a lot of the work they do. At the same time, I also believe that the American people have become overly-dependent on prescriptions (“A pill for every ill!”), and while they may be keeping us alive, they are not helping us get healthier. So, what’s the answer?

Well, it’s NOT herbal medicine. Are you surprised? The real answer is diet. A traditional diet like our ancestors ate, prior to food industrialization, kept them free from disease and chronic degeneration. Additionally, colds and flus were few and far between. Your diet is of primary importance and is one of the biggest factors in the state of your health. Sleep, exercise, and stress all play a role in your health, too, among other factors. By keeping to a traditional diet, avoiding unnatural, refined sugars and processed foods, and by following traditional food preparation techniques you can maintain your health or regain your health if you’ve lost it.

For most of us, our diets are bound to be less than perfect, and colds, flus, and other illnesses will happen, especially during the winter season. Of course, there are a plethora of cold and flu medicines you can buy at the store full of harmful ingredients, like high fructose corn syrup and unnatural dyes, not to mention a whole host of ingredients I can hardly pronounce. Take a look at this example. Here are the inactive ingredients for a Robitussin cough and congestion syrup:

anhydrous citric acid, artificial & natural flavors, carboxymethylcellulose sodium, D&C red no. 33, FD&C red no. 40, glycerin, high fructose corn syrup, menthol, microcrystalline cellulose, polyethylene glycol, povidone, propylene glycol, purified water, saccharin sodium, sodium benzoate, sorbitol solution, xanthan gum (source)

Blech! Sure, the high fructose corn syrup makes the syrup more palatable, but refined sugar is not something you should be putting into your body when you are sick... or healthy. Moreover, these are the inactive ingredients, in other words, unnecessary ingredients. Thankfully, you and your family have healthier options that are just as effective. One of those options is homemade herbal medicine. 

Herbal medicine has been in use for thousands of years. And while we are living in a time when herbal medicine has taken a backseat to allopathic medicine, the World Health Organization estimates that over 80% of the world’s population still uses herbal medicine. In this day and age, we’re often encouraged to believe that herbalism is merely myths and old wives’ tales. The other extreme is just as false. Using herbal medicine is not a cure-all, and I don’t advocate a kind of witch doctor mentality in which herbs have super powers. Herbs do, however, contain powerful medicinal properties that can heal us from various infirmities. Let’s take a look at why you would want to make use of herbal medicine today.

Herbal medicine is effective and safer than conventional drugs. A study published in 2003 that was led by Dr. Gary Null, PhD found that adverse drug reactions cause 106, 000 deaths/year in the United States. Add to that 98,000 deaths/year for medical errors, and 37,136 deaths/year for unnecessary procedures, and you have a lot of people dying unnecessarily (source). Herbal medicine, on the other hand, is much safer. Most herbs don’t have any side effects! They are made from common ingredients you may already have in your home or grow in your garden, like raw honey, cinnamon, cayenne, lavender, and peppermint. 

Herbal medicine is natural. You don’t need to worry that you won’t be able to pronounce the ingredients, or know what they are going to do in your body. Since herbs have been used for thousands of years their uses and benefits are well-known. You don’t need to do the guesswork, and you don’t have to worry that five years down the road that herb is going to be recalled, like so many prescriptions are today.

Herbal medicine is inexpensive. Many herbs can be grown in your own backyard, and I bet you already have a few of them in your spice cabinet. It doesn’t take many ingredients to make a good remedy. Homemade medicine is much cheaper than a prescription.

Herbal medicine is easy to learn. Putting together herbal medicine is not difficult. If you can read a recipe, you can make a remedy. There are some great books out there that contain tried-and-true recipes. They can help aid you in identifying illness and providing the corresponding treatment.

Herbal medicine is a system of healing available to every human who chooses to use it. Using herbal medicine is much more than treating a sickness; it’s about taking responsibility for your own health. Learn all that you can about your condition, and do what you can to resolve the issue. This will take some time depending on the nature of the problem, but it’s worth it to be able to treat the root of the problem. If you still cannot find an answer, a doctor may be able to help you find a different solution. Remember, proper diet, exercise, and rest are going to be the biggest factors in your health, and adjustments should be made to these ares first when sick.

These herbal remedies might be of interest to you:

Master Tonic

Elderberry Syrup

This post was shared at The Healthy Home Economist's Monday Mania,  Real Food Forager's Fat Tuesday, and Kelly the Kitchen Kop's Real Food Wednesday.

The Incredible Healing Properties of Broth: Not Just an Old Wives' Tale

“Good broth will resurrect the dead.” South American proverb

When I first began changing over our family’s diet to traditional foods, the first task I wanted to accomplish was learning how to make chicken broth. I’d never in my life done such a thing, and at that point in time, it seemed quite a steep task. I can chuckle at that thought now, because I quickly found out how easy it is to make broth! In fact, I know I’ll never go back to buying those ridiculously expensive, bland-tasting plastic boxes of broth from the store. No, siree!

Why would I want to learn how to make broth? Bone broth is highly-nutritive, and it’s one of the easiest to digest foods on the planet. It is incredibly soothing to the intestines, especially if you have any sort of digestive problem (which I do - more on that later). Every traditional culture made and ate animal and/or fish stocks. Not only were they being resourceful by using every part of the animal, but they were also being smart because broth provides bountiful benefits to the body. 

Have you ever heard the term, “Jewish penicillin”? This name was given to the chicken broth made by our Jewish ancestors because of its ability to heal colds, flus, and many sicknesses. It’s not just an old wives’ tale; science validates this long-held belief. The broth you make today will do the same.

The Power of Broth

The best part about broth is that it contains numerous minerals in a form that is most easily assimilated into the body: calcium, magnesium, phosphorus, silicon, sulphur, and many other trace minerals. Broth also contains amino acids that help to detoxify the body. The cartilage and tendons that are used to make broth provide chondroitin sulphates and glucosamine that help with arthritis and joint pain - both of which are pricey supplements sold in health stores today. 

Bone broth is rich in gelatin. Gelatin, probably the magic ingredient in broth, helps with a multitude of symptoms and sicknesses: ulcers, tuberculosis, diabetes, muscle diseases, jaundice, cancer, irritable bowel syndrome, and the list goes on. Fish broth, especially, is an excellent source of iodine and other substances which strengthen the thyroid.

As I mentioned earlier, bone broths are excellent for the digestive system. Many of us suffer from various intestinal issues: leaky gut, IBS, Crohn’s disease, etc. Bone broth is a warming and therapeutic drink that is particularly gentle on the stomach. It strengthens the gut wall and helps to reduce inflammation.

Store-bought, canned or boxed broths, and bouillon cubes pale in comparison. Many contain MSG, other additives, and salt in a form that’s not beneficial to you. Additionally, these broths are generally lacking in the all-important ingredient gelatin. The benefits of homemade broth trump store-bought broth, but what about the cost comparison?

The Frugality of Broth

Compared to a quart-sized box of bone broth which may cost you $4.25, especially if you’re purchasing the organic version, making broth at home will cost you pennies - possibly only the electricity used to cook it. I use the bones leftover from the chicken I’ve already purchased for our family to eat. I freeze the bones and giblets until I’m ready to make broth. When I’m ready, I put it all into a big stock pot, throw in leftover vegetable scraps, eggshells from pastured hens (for added calcium), and possibly a few chicken feet (great for gelatin). Then I douse it all with a couple tablespoons of raw apple cider vinegar. The vinegar helps to extract the minerals from the bones. I heat the soup for about 24 hours, and in the end, I have a rich, fragrant, golden masterpiece. If you consider the price of the vegetables and vinegar, then the broth might cost a couple dollars and that’s being generous - this makes over a gallon of broth! Bone broths are both nutritious and frugal - you can’t beat that!

Uses for Broth

Our family goes through at least a gallon of bone broth a week. I am currently following the GAPS Diet, a scientifically-designed diet to heal the intestinal tract. This diet calls for drinking copious amounts of bone broth, so we tend to make and eat lots of soups. However, even if I wasn’t following the GAPS I still would simmer a gallon each week, not only because it’s frugal and healthy, but because it’s delicious, too! In addition to soups, broth is a great base for gravy and sauces. Cooking vegetables and grains in broth adds both nutrition and rich flavor. Use it to baste meats, braise vegetables, or heck, just pour yourself a mug, add some sea salt, and enjoy. 

Are you ready to bust out that stockpot? Why not save yourself some money, add some flavor to your family’s meals, and help them stay healthy by making it a goal to make a nutritious bone broth this week. In my next post I’ll teach you how to make lip-smacking, health-promoting chicken broth. After you make it once, you’ll be hooked. I promise!

What is your favorite type of bone broth: chicken, beef, lamb, fish? 

Do you have a favorite recipe?

This was entered into Real Food Forager's Fat Tuesday, Food Renegade's Fight Back Friday, Easy Natural Food's Sunday Night Soup Night!, and The Healthy Home Economist's Monday Mania.

Building a Medicine Cabinet: Master Tonic

It's getting to be that time of year again. Winter is quickly approaching, and soon the cold and flu season will be upon us. At least down here in Texas, we have much milder winters. Growing up in Chicago, the first snowstorm could sometimes come in October. I'm enjoying the slow transition into winter, and eager to see what "winter" really means down here (we just moved down in August). In preparation for the colder temperatures and the sniffles and coughs that accompany them, today I've brought a recipe for starting your own medicine cabinet: the Master Tonic.

Not only do you feel empowered when you make medicine for your family, but it's also safer than popping a pill or going straight for those antibiotics. This stuff is not named Master Tonic for nothing! This will be your "go to" at the first sign of illness. It is your natural antibiotic. The power of this tonic should not be underestimated. It will help you through the most chronic conditions and stubborn diseases. It stimulates maximum blood circulation while putting the best detoxifying herbs into the blood. Let's take a look at the recipe:

Master Tonic:

Raw Apple Cider Vineger (I use Braggs, make sure yours has the "mother")

1 part fresh chopped organic garlic cloves

1 part fresh chopped organic white onions (or hottest onions available)

1 part fresh grated organic ginger root

1 part fresh grated organic horseradish root

1 part fresh chopped organic cayenne peppers (or hottest peppers available: habanero, African Bird, Scotch Bonnets, etc.)

Large Glass Jar w/Cover

*** You may want to wear gloves when chopping and grating the peppers. I used my food processor for all of the chopping/grating, but I still wore gloves.

1. Fill jar 3/4 of the way full with equal parts by volume of the above fresh chopped and grated herbs.

2. Then fill jar to the top with the apple cider vinegar. Close jar tightly and shake vigorously. Then top off with more apple cider vinegar if necessary.

3. Shake at least once a day (or as often as you walk by the jar) for two weeks, then filter the mixture through a clean piece of cotton (old t-shirt, etc.). Bottle into dark bottles (amber glass), and label.

Dosage: At the first sign of sickness, take 1-2 tablespoons, two or more times daily. Gargle and swallow. DON'T dilute with water. If you are already in the midst of sickness, take 1-2 tablespoons 5-6 times a day. This should deal with most conditions.

What is your favorite homemade medicine?