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~ For people who are passionate about respecting the earth, walking in nature, observing wildlife, local diet, making do, repurposing, organic gardening, foraging for wild plants and fungi, natural health, scrumptious healthy cooking, renovations, DIY, crafting, raising children simply and mindfully, taking time for stillness, and living in harmony with the seasons.

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Monthly Archives: May 2012

spring planting… and the greenhouse gets a new door!

13 Sunday May 2012

Posted by Delena Rose in garden, restore, reuse

≈ 3 Comments

Tags

French door, glass door, greenhouse, greenhouse made from old windows, new door, restoration, spring planting, spring plants

At last! At long last, the greenhouse has a new French door! Let me remind you of what the greenhouse looked like last year before I tackled the restoration project:

I don’t think that the greenhouse had been used in quite a few years. Of course, I immediately fell in love with it!

Here is the ‘almost-finished’ project last spring. The last thing it needed was a new door. The old is was hollow and had a family of bats living in it. All summer long, whenever I was working in the greenhouse I could hear them scratching away in there.

Not too long ago, my wonderful friend B found this French door in his sister’s garage. As it was no longer needed he brought it over to the cabin, cut it down to size and moved the door knob from the old door to this new door.

Installing it was a challenge as there wasn’t a single straight or level line in this ramshackle building! Thankfully, B was up to the task with chisels and planes! Once the door was installed, I applied two coats of primer, two coats of exterior black paint and a bead of black exterior-grade caulking around the windows, inside and out (again, using painter’s tape on the glass for this task to get a perfectly straight line).

I spent yesterday afternoon vacuuming cobwebs and washing the entire building inside and out. Then polished up the windows and installed a small hook and latch to keep the door from blowing open (the latch of the old knob doesn’t always catch). As you can see, the glass door will let in much more light. I will build a few bat houses to install nearby as I really do appreciate them.

Finally, I planted the plants! This year I put in cherry tomatoes, two types of roma tomatoes, many herbs (especially basil), and a variety of salad greens in the back as they don’t mind partial shade. I also reserved an small area for my friend E who is going to have her own bit of garden space and will plant some of her own seeds next time she comes over.

Now onto the Medicine Wheel garden project where today I am building raised beds…:)

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easy homemade natural deodorant

10 Thursday May 2012

Posted by Delena Rose in for the body, handmade, make it

≈ 3 Comments

Tags

arrowroot, baking soda, coconut oil, deodorant, homemade deodorant, natural body products, natural deodorant, natural remedy for body oder

Another great recipe shared by my wonderful sister-in-law, Laurie. During my last visit we were chatting about homemade deodorants and she let me sample some of hers. It is so simple to make and more effective than the crystal I had been using, where I often had to reapply during the day. This deodorant is powerful, even on my days of heavy perspiration (large garden, moving wheel barrels of heavy dirt, hauling lumber for the raised beds…) it passed the test! I was able to sweat freely and naturally without a strong body odor. Instead, I enjoyed the delicate scent of coconut wafting from underneath my otherwise grimy arms. I bought the coconut oil (solid at room temperature) at Earth’s General Store in Edmonton but I have also seen it for sale at various Health Food Stores. Oh- and Laurie found the recipe on the Passionate Homemaking blog and there is even a video demonstration on how to make it.

Homemade Natural Deodorant

6-8 Tablespoons coconut oil (solid state)

1/4 cup baking soda

1/4 cup arrowroot powder or cornstarch (arrowroot is preferred)

Combine the baking soda & arrowroot powder. Add the coconut oil a few tablespoons at a time and work it in with a spoon or hand blender until it maintains a firm but pliable and ‘easy to spread’ consistency.  If the mixture becomes too wet, add a bit more arrowroot powder/ or cornstarch to thicken.

Place the mixture in a small container with lid and apply with fingers (you don’t need much!).

Yield: about half a cup

A great handmade gift idea or stocking stuffer for friends and loved ones.

 

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growing and juicing wheatgrass for the first time

09 Wednesday May 2012

Posted by Delena Rose in juice

≈ 1 Comment

Tags

green juice, growing wheatgrass, healthy juice, juice, juicing wheatgrass, Liquid Sunshine, Miracle Grass, wheatgrass, wheatgrass juice

My new wheatgrass juicer arrived in the mail today and I was finally able to juice the two trays of wheatgrass that I had started a few weeks ago. It was an exciting day as it was my first time planting, juicing and drinking wheatgrass. I found the juice to be pleasing… vegetal and sweet and not bitter at all. I have read that some people do find it bitter and will juice an apple or orange along with it to sweeten it up. Cheers, everyone! To health, wellness and vitality…!!!

Wheatgrass is the tender young grass of the wheat plant, Triticum aestivum. It is harvested during the early stage of development (at about 6-7 inches high) when the plants contain the highest concentration of nutrients and minerals.

Wheatgrass is quickly gaining popularity as researchers are revealing more and more health benefits that one can obtain from fresh wheatgrass juice.  Wheatgrass juice is often called ‘Liquid Sunshine’ because of its very high content of chlorophyll… the green pigment that harnesses the sun’s energy. ~Sara Ding in Juicing For Health

 

According to Sara Ding, “Researchers have reported that the chlorophyll molecule is remarkably similar to hemoglobin in human blood, the substance that carries oxygen in our body. Except that our hemoglobin has an iron element in the center of the structure and chlorophyll has a magnesium element. Experiments have shown that our body is able to convert chlorophyll into hemoglobin, thereby enriching the blood.”

Wheatgrass contains about 70% chlorophyll, which has a highly energizing and alkalizing effect. Wheatgrass is an excellent source of vitamins C, E, K and B complex (including B12). It also rich in calcium, cobalt, germanium, iron, magnesium, phosphorus, potassium, protein, sodium, sulphur, and zinc. Often called ‘Miracle Grass’, wheatgrass contains about 17 types of amino acids and about 80 known enzymes!As wheatgrass is very fibrous and indigestible, we need to juice it to get at the goodness. The recommended way of consuming wheatgrass is 1 to 2 ounces of fresh wheatgrass juice daily, on it’s own. Drink it within 30 minutes of juicing and on an empty stomach. If you are growing your own wheatgrass at home, you will need a special wheatgrass juicer as the wheatgrass will clog up your regular juicer and the enzymes in the grass will get destroyed in the process. I am using a manual Tribest Z-Star manual juicer (pictured above), which acts more like a press and is not very expensive.

Wheatgrass is a natural detoxifier, cleaning out the lymphatic tissues and gastrointestinal tract as well as removing heavy metals from our body. It helps maintain the alkalinity of the blood (preventing acidosis). It is high in antioxidants and its high iron content increases red blood cell count (making us feel energized!). Due to the long list of amino acids (the building blocks of protein), body builders often drink wheatgrass instead of protein powders, as the juice contains almost 50% protein (three times that of beef, according to Sara Ding at Juice for Health). Wheatgrass is antibacterial and can be used topically on wounds, to treat sunburn or itchy rashes, as a foot soak to treat athlete’s foot or Candida (use 2 ounces of juice in a small bowl of warm water) or used as a gargle to prevent tooth decay.

Wheatgrass helps regulate blood sugar, build the immune system, and the chlorophyll and beta-carotene helps prevent and treat cancer.

If you are allergic to wheat, wheatgrass may still be okay for you. Most people are reacting to the gluten which develops in the wheat berry (or grain). Even though wheatgrass juice does not contain gluten, it is good to be cautious so try a small amount at the beginning (i.e. 1 teaspoon) and discontinue if you experience an allergic reaction.

You can buy wheatgrass juice at juice bars, Booster Juice and at your local health food stores. you can buy trays of wheatgrass, ready to harvest or grow your own. You can also buy wheatgrass in powder form at your local health food store. After reading up on all that this grass has to offer, I am willing to give ‘Liquid Sunshine’ a try! Cheers!

A cute story: My friends, E and M helped me plant the two trays of wheatgrass a few weeks ago. When they came over last weekend and saw the two lush trays of grass, E excitedly exclaimed, ‘When I have my own home, I’m going to plant wheatgrass in the front yard!!!’ Ahh… belly laughs…

Resources:

http://www.juicing-for-health.com/health-benefits-of-wheatgrass-juice.html http://www.ehow.com/about_5480157_wheatgrass-contain-gluten.html

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adventures with whole grains: cheesy barley and spelt muffins with thyme

08 Tuesday May 2012

Posted by Delena Rose in cook, whole grains

≈ 1 Comment

Tags

barley and spelt muffins, barley flour, cheesy muffins, muffins, parmesan cheese, spelt flour, thyme, wheat-free

I adapted this recipe from Lorna Sass’s ‘Whole Grains Every Day Every Way’ cookbook. This delicious recipe uses barley and spelt flour- both of which are easy to find at your local health food store or Farmers Market; unless you mill your own flours as I have been doing since getting the mighty WonderMill last month.

Cheesy Barley and Spelt Muffins with Thyme

1 cup spelt flour

1 cup barley flour

2-1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 teasoon dried thyme

3/4 teaspoon salt

2 large eggs

1-1/2 cup buttermilk, well-shaken

1/4 cup extra virgin olive oil

2 tablespoons honey

1/2 cup grated parmesan cheese (half for the batter, half for the topping)

Preheat your oven to 400 degrees (F). Grease 12 standard muffin cups.

In a large bowl, combine the spelt and barley flours, baking powders, baking soda, thyme and salt. In a smaller bowl, lightly beat the eggs. Blend in the buttermilk, oil and honey.

Stir the egg mixture into the dry ingredients, just until most of the flour is absorbed. Do not over-mix. Divide the batter among the muffin cups. Top with a generous pinch of grated cheese over each muffin. Brush away any cheese that lands outside of the muffin cups.

Bake for 12-15 minutes, until the muffins are golden brown around the edges and a toothpick inserted in the center comes out clean. Set the muffin tin on a cooling rack. Let cool for a few minutes, then twist the muffins to release them or run a knife around the edges to pop them out. Serve warm. Enjoy!

Note: If not eating the same day, freeze in a zipper-topped freezer bag for up to 3 months. Thaw at room temperature or in a warm oven.

Resource:

Sass, L. (2006). Whole Grains Every Day Every Way.  New York: Clarkson Potters Publishers.

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decorating tiny birdhouses with kids

07 Monday May 2012

Posted by Delena Rose in forage, handmade, make it

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Tags

bark, birdhouses, crafts with kids, decorating birdhouses, garden craft, lichen, moss, tiny birdhouses, twigs, wood craft, wood glue

Another great craft to share with you all! These tiny birdhouses are quaint, gorgeous and totally customized!

We began this project with these tiny little wooden birdhouses that I found at Michael’s craft store for $1.50 each, a few months ago. As they were very pale we decided to do a paint ‘wash’ by simply painting them with watered-down watercolor paint and also dipping the bright string in the dirty water so that the entire house would look old and weathered.

Then we hung them to dry. I love how each one looks different from the others.

A few weeks later, E and I went out into the woods with baskets and gloves and gathered twigs, pine cones, bark, moss, lichen, leaves, dried flowers and large sticks. We put the baskets in the craft room to dry out for the next few weeks until their next visit.

Two weeks later, M and E came over and we began decorating the tiny bird houses with the gathered material. We used pruning shears and scissors (or our fingers) to cut things to size and wood glue to stick the natural material onto the houses.

Here’s E’s birdhouse in progress…

Here’s M’s birdhouse, also in progress… I found these tiny little birds (also at Michael’s) and couldn’t resist buying them for this craft.

Here is mine. It is not quite finished yet as I used up a lot of prep time pre-drilling holes then screwing my house to a thick branch (from the bottom). I’ll add some moss and lichen later.

And here are the finished products: our little birdhouse village! M and E left theirs here to dry out completely until their next visit when they’ll take them home. I am so pleased with how these turned out! Not only did we each have a very cool birdhouse at the end of the project, but we had a fun time together chatting, wandering the woods and sharing great ideas. I haven’t decided where I’m going to put mine yet, but I think I’m already ready to make another one!

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E’s roasted red pepper dip

06 Sunday May 2012

Posted by Delena Rose in cook

≈ 1 Comment

Tags

chips, crackers, dip, nachos, red pepper, roasted red pepper, roasted red pepper dip, veggies and dip

My good friend, E, popped by the cabin today with a special surprise. About a month ago, she and her grade five class at school had visited the Blue Flame Kitchen in Calgary where she learned to make macaroni and cheese, muffins, yogurt and lime dip and roasted red pepper dip all from scratch. The other day she decided to recreate the roasted red pepper dip at home. Her family were impressed with this delicious dip and I was lucky as she set some aside for me to sample. We are actually enjoying it now as we write this post together.

E’s Roasted Red Pepper Dip

1 cup roasted red peppers, drained (canned, jarred or make your own)

1 ½ cup feta cheese, crumbled

1 teaspoon cayenne (or to taste)

1 teaspoon garlic, minced

1/3 cup canola oil

Put all ingredients, except for the oil, in a food processor. Puree until smooth, adding the oil while mixing. Transfer to a serving dish and refrigerate for 1 hour before serving.

Serve with vegetables, nacho chips, chips, crackers, pita bread, etc.

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adventures with whole grains: buckwheat & spelt pancakes

04 Friday May 2012

Posted by Delena Rose in cook, whole grains

≈ Leave a comment

Tags

bison sausage, breakfast, buckwheat, buckwheat pancakes, pancakes, spelt, wild berry jams, wild berry jellies

I’ve been having so much fun with the new WonderMill! Last weekend I milled some buckwheat and spelt flour and tried out this recipe for breakfast. The pancakes were quite flavorful, especially when served with homemade wild berry jams and jellies. The sausage in the picture below is hormone free, organic bison sausage from a local farm.

Buckwheat & Spelt Pancakes

1 cup buttermilk

1 egg

3 tablespoons butter, melted

1/2 cup spelt flour (or whole wheat or all-purpose)

1/2 cup buckwheat flour

1 teaspoon white sugar

1/2 teaspoon salt

1 teaspoon baking soda

3 tablespoons butter

In a medium bowl, whisk together the buttermilk, egg, and melted butter.

In another bowl, mix together the spelt flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated. (Add a bit more of the flour if you find that your batter is too runny.)

Heat a griddle or large frying pan to medium heat and place 1 tablespoon of butter or oil into it. Let the butter melt before spooning the batter into the frying pan. Once bubbles appear on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes. Serve immediately. Enjoy!

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mushroom and pepper frittata

03 Thursday May 2012

Posted by Delena Rose in cook

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Tags

beet greens, breakfast, eggs, frittata, mushrooms, onions, parmesan cheese, peppers, spinach, Swiss chard, vegetable frittata, zucchini

There are so many flavor combinations and ways to make a frittata! For an extra sizzle of salt, try adding chopped bacon or prosciutto ham. Fresh herbs, such as basil, oregano or parsley add a nice tangy layer of flavor. Also, instead of the peppers you can add 1 cup of chopped spinach, Swiss chard or beet greens. A wonderful, heart breakfast or served as an appetizer with a glass of white wine.

Mushroom and Pepper Frittata

1 tablespoon extra virgin olive oil

4 organic, free-range eggs

half a red onion, diced

half a red pepper, diced

half a yellow pepper, diced

half a small zucchini, diced

8 shitake mushrooms, diced

¼ cup parmesan cheese, grated

2 tablespoons fresh chives, finely chopped, for garnish

salt and pepper, to taste

Preheat oven on the broil setting.

In a medium bowl, add the eggs, salt and pepper and beat lightly with a fork. Set aside.

Heat the olive oil in an oven-proof nonstick skillet and sauté the onions on medium heat until they are translucent. Add the peppers, zucchini and mushrooms and continue to cook for 5 minutes. Pour the egg mixture over top, cover and cook for 5 minutes, (the top will still be a bit runny and uncooked). Sprinkle the cheese over the frittata and then put the skillet into the oven and broil until the top is fully cooked and the cheese is beginning to brown.

Slide onto a plate, garnish with the chives and serve immediately. Enjoy!

Serves 2 for breakfast or 4 for appetizers.

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chicken biryani

01 Tuesday May 2012

Posted by Delena Rose in cook

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Tags

basmati rice, biryani, cardamom, casserole, chicken, chicken biryani, cloves, ginger, Indian cooking, rice dish, yogurt

This is a delicious one-dish meal. Although it does require a little more preparation than the average dish, the smell of freshly ground spices is heavenly and the flavor of the end result is worth the effort!

Chicken Biryani

10 whole green cardamom pods

1-1/2 cups basmati rice, soaked and drained

1/2 teaspoon salt

2-3 whole cloves

2 inch cinnamon stick

3 tablespoons canola oil

3 onions, sliced

4 chicken breasts (preferably from organic, free-range chickens), cubed

1/4 teaspoon ground cloves

1/4 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground black pepper

3 garlic cloves, minced

1 teaspoon ginger, peeled and grated

juice of 1 lemon

4 tomatoes, sliced

2 tablespoons fresh coriander, chopped

2/3 cup plain organic yogurst

4-5 strands of saffrom, soaked in 2 teaspoons hot milk

2/3 cup water

toasted flaked almonds and fresh coriander sprigs to garnish

natural yogurt, to serve

Preheat oven to 375 degrees (F). Remove the seeds from half the cardamom pods and grind them finely, using a mortar and pestle. Set aside. Bring a large pot of water to boil and add the rice, salt, whole cardamom pods, cloves and cinnamon stick. Boil for 2 minutes, then drain, leaving the whole spices in the rice.

Heat the oil in a frying pan (or dutch oven) and fry the onions for 8 minutes, until softened and browned. Add the chicken and the ground spices, including the ground cardamom seeds. Mix well, then add the garlic, ginger and lemon juice. Stir fry for 5 minutes.

Transfer the chicken mixture to a casserole (unless using a dutch oven) and arrange the tomatoes on top. Sprinkle on the fresh chopped coriander, spoon the yogurt evenly on top and cover with the drained rice.

Drizzle the saffron milk over the rice and pour over the water. Cover tightly and bake for 1 hour. Transfer to a warmed serving platter and remove the whole spices from the rice. Garnish with the toasted almonds and fresh sprigs of coriander and serve with the yogurt. Enjoy!

Resource:

Ingram, C. (1999). Rice and Risotto: Cooking with the World’s Best-Loved Grain. London: Lorenz Books.

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