Soaked Pumpkin Spice Granola

Source: Mommypotamus

ORIGINAL SOURCE: Savory Lotus

Ingredients:

4 cups oats
2 cups filtered water
1/2 cup yogurt or kefir (lemon juice or apple cider vinegar will work as well- about 2 TBS and add a bit of water)
1/2 cup raw pumpkin seeds (preferably soaked and dehydrated)
2 cups nuts of choice- cashew, almond, hazelnut, pecan (preferably soaked and dehydrated)
1 cup cooked pumpkin puree
1 tsp cinnamon powder
1/2 tsp ginger powder
1/8 tsp clove powder
1/2 tsp celtic sea salt
1/2 cup ghee, butter, or coconut oil
1/2 cup REAL maple syrup OR RAW honey

OPTIONAL: (to be added after granola is ready to store)
1/2 cup raisins
1/4 unsweetened shredded coconut

Directions:

1. The evening before, pour water over oats and mix. Add yogurt/kefir and mix again to combine. Cover and allow to soak for 12-24 hours.
2. Once your oats have soaked, pulse nuts and seeds in food processor to break down just a titch. Add to soaked oats.
3. In another bowl, combine pumpkin puree with rest of ingredients and stir to combine. Pour over oat mixture. Go ahead and mix it up real good now. Let all that sweet, spicy yumminess combine.
4. If using a dehydrator: Spread mixture onto parchment paper lined trays and dehydrate on 105′F until dry and crispy. Time will depend on how you spread your granola and your specific dehydrator. Mine takes about 18-20 hours.
5. If using an oven: Set on lowest temperature and bake on parchment paper lined baking sheets until dry and crispy, stirring occasionally. This will take anywhere from 12-24 hours.

Add optional raisins and shredded coconut. Store in sealed glass jars. I keep mine in the fridge but in the cupboard is fine, too. ENJOY!

Pumpkin Chiffon Pie

FB Source:  Stacie Allred and Now You Can Pin It

Years ago, I made a wonderfully light pumpkin pie. It was so delicious and NOT heavy, like pumpkin pie normally CAN be.

I believe that it was this recipe, because I remember using the Knox gelatin.

Try this when you're celebrating Thanksgiving and Christmas this year. ;)

Winter Sore Throat Tea

FB Source: Gene Rheaume

2 lemons, thoroughly cleaned and sliced
2 pieces of ginger, about the size of your pointer and middle finger together, sliced into coin size pieces
Honey (about 1 cup-maybe more)

Directions:

1. In a 12-16 oz. jar combine lemon slices and sliced ginger.
2. Pour honey (organic is best) over it slowly. This may take a little time to let the honey sink down and around the lemon and ginger slices. Make sure when the honey has filled in all the voids, there is enough to cover the top of the lemon slices. 
3. Close jar and put it in the fridge, it will form into a jelly. 

To serve: Spoon jelly into mug and pour boiling water over it. Store in fridge 2-3 months.

Yield: about 2 cups

Crunchy Honey Garlic Pork Chops

FB Source: Jana Guest

Ingredients:
6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbsp water
2 cups flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
Canola or vegetable oil for frying chops

Glaze:
1 Tbsp chopped garlic
2 Tbsp butter
1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp  ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce

Directions:

1. Whisk the eggs and water together in a shallow dish.
2. Mix the flour, salt, pepper, and garlic powder in another shallow dish.
3. Dip the chops in the flour, then over into the egg. Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
4. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
5. Remove from the pan to a 9"x13" baking dish.
6. To make the glaze, saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
7. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Bake uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

~Works great with chicken too!!!

Natural Flu Shots

Source: Natural Cures Not Medicine

Natural Flu Shots!

The truth about what's really in flu shots:
http://www.naturalcuresnotmedicine.com...

Pumpkin Crunch Dessert

Carlene MeyersHillbilly Recipes.

Ingredients:
Pumpkin Base:

4 eggs
3 cups (not cans) of canned pumpkin-just plain pumpkin, not the spiced canned pumpkin
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp gound cloves
3 1/3 cups evaporated milk

Other Ingredients:

1 box of white cake mix
1/2 cup melted butter
1/2 cup chopped walnuts or pecans
Whipped topping to serve with

Directions:

1. Mix Pumpkin Base ingredients in order given.
2. Spray 9x13" pan with Pam and pour pumpkin mixture in.
3. Sprinkle cake mix evenly over the top. Drizzle melted butter on top.
   Note: It will spill easily, so be careful when you pick up the dish to put in the oven-I learned this the hard way. 
4. Bake at 350 degrees F. for 50 minutes. Sprinkle walnuts over the top, then bake 10 more minutes, 1 hour total.

Don't forget to serve with whipped topping!!!

Note: when I buy the ingredients for this recipe, 1 large can of pumpkin is enough, and I buy 2 large cans and 1 small can of the evaporated milk.

I don't have a pic of my own, but the pic here is what it looks like. Great at Thankgiving. I'm not a fan of pumpkin pie, but I love this. This is a recipe from my stepmother. 

Cream Cheese Filled Pumpkin Cookies

John Hammer

Makes 12-14

Ingredients:
Cookies

3 cups AP Flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
1 tsp ground cloves
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
15 oz. can of pumpkin
2 large eggs
1 tsp vanilla extract

Cream Cheese Filling
8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
16 oz. package of powdered sugar
1 tsp of vanilla extract
a pinch of cinnamon (to taste)

Directions:

1. Preheat oven to 350 degrees.
2. Beat together brown sugar, granulated sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. 
3. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
4. While cookies are cooling, beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. 
5. Frost flat side of half the cookies and top with another piece.

Pumpkin Whoopie Pies

John Hammer

Makes 12-14

Ingredients:
Cookies

3 cups AP Flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
1 tsp ground cloves
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
15 oz. can of pumpkin
2 large eggs
1 tsp vanilla extract

Cream Cheese Filling
8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
16 oz. package of powdered sugar
1 tsp of vanilla extract
a pinch of cinnamon (to taste)

Directions:

1. Preheat oven to 350 degrees.
2. Beat together brown sugar, granulated sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. 
3. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
4. While cookies are cooling, beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. 
5. Frost flat side of half the cookies and top with another piece.

Pumpkin Snickerdoodle Cookies

Tina Charlene

Ingredients:

For the cookies:
3 3/4 cups flour 
1 1/2 tsp baking powder 
1/2 tsp salt 
1/2 tsp ground cinnamon 
1/4 tsp ground nutmeg 
2 sticks unsalted butter, room temperature 
1 cup sugar 
1/2 cup dark brown sugar 
1 cup pumpkin puree 
1 large egg 
2 tsp vanilla extract

For the coating:
1/2 cup sugar 
1 tsp  ground cinnamon 
1/2 tsp ground ginger 
Dash of allspice

Directions:

1. In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.
2. Preheat oven to 350 degrees.
3. Line baking sheets with parchment paper (or spray with nonstick spray). In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.
4. Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

Raw Clear Skin Juice Recipe

Gladis Ochoa

Raw Clear Skin Juice Recipe:

2 Carrots
1 Cucumber
3-4 stalks of celery
1 large piece of Aloe (slice open and scrap the inside to put through juicer)
1 inch knob of Ginger root
3-4 leaves of dandelion

Wash vegetables and cut up into small enough pieces to fit through your juicer spout. Also, it’s important to leave on the skin when juicing any vegetables, especially cucumber, as so many of the nutrients are in the skin. This is also why organic is very important.

PF Chang's Asian Chicken Lettuce Wraps

Jasmine Pace

Asian Chicken Lettuce Wraps

Ingredients:
2 tsp canola oil
8 oz white mushrooms, chopped
1 lb lean ground chicken
1 clove garlic, minced
1/2 tsp fresh ginger, minced
1 cup green onions, sliced
1 (8 oz) can sliced water chestnuts, drained and chopped
8 large lettuce leaves
1 tbsp toasted sesame oil
1/2 tbsp rice wine vinegar
3/4 tsp lower-sodium soy sauce
1/2 tsp honey
crushed red pepper flakes, to taste

Directions:

1. Heat canola oil in large nonstick skillet over medium heat. Add mushrooms and cook for 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl, set aside.
2. Add chicken, garlic and ginger to skillet and cook for 6-7 minutes or until chicken is brown, breaking the meat up as it cooks.
3. Combine the chicken mixture with the bowl of mushrooms; add green onions and water chestnuts; toss together.
4. Combine sesame oil, rice wine vinegar, lower-sodium soy sauce, honey and crushed red pepper flakes in a small bowl; whisk to mix well.
5. Divide chicken mixture evenly between each lettuce leaf and top with sesame oil mixture.

Optional: Garnish with fun, bright extras, like the red peppers and scallions seen above.
Serves 4

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Bendi Cowan

Ingredients:
2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Lemon Cream Cheese Frosting:
1 (8 oz) pkg reduced fat cream cheese
1 cup powdered sugar
1 1/2 tsp lemon zest

Directions:

1. Preheat oven to 175 degrees C. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts
2. In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
3. Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
4. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5. Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars.

Slow Cooker Hawaiian Chicken

At Home with Terri

Slow Cooker Hawaiian Chicken

Ingredients:
5-6 boneless chicken breasts (approx 2 1/2 lbs)
16 oz can of pineapple slices, drained
15 oz can of mandarin oranges, drained
1/4 cup corn starch
1/2 brown sugar
1/2 cup soy sauce
1/4 cup lemon juice
1 tsp ground ginger
salt/pepper, to taste preference

Directions:

1. Spray crock pot with non stick cooking spray or use liners. Place chicken in pot.
2. In a mixing bowl, whisk together corn starch, brown sugar, soy sauce, lemon juice, ginger and salt/pepper. Pour over chicken.
3. Next, pour in drained pineapple slices and mandarin oranges
4. Cover and cook on low for 4-5 hours.
5. Server over rice and enjoy!!!

Courtesy of table for seven

Carrot Cake Roll

Mamaw June's Recipes

Carrot Cake Roll

Cake:
3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots (about 2 medium carrots)
Powdered sugar, to aid in rolling
Filling:
6 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350 degrees. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
2. Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
3. Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
5. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
7. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
8. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

Optional: add 1/2-1 cup toasted pecans or walnuts to the filling!

Yield: 12 servings

Miraculous Thyroid Drink

Juanita Jean Fissenden

MIRACULOUS THYROID DRINK

This tea helps the thyroid perform better.
This tea is delicious! It helps your thyroid work better, give it a try!

RECIPE:
– 1 cup unsweetened 100% cranberry juice
– 7 cups purified water
– 1/2 tsp ground cinnamon
– 1/4 tsp ground ginger
– 1/4 tsp ground nutmeg
– 3/4 Cup fresh squeezed orange juice (approx 3 oranges)
– 1/4 Cup fresh squeezed lemon juice (approx1-2 lemons)

DIRECTIONS:
Bring water to a boil; add cranberry juice, reduce heat to low. Add cinnamon, ginger, & nutmeg, stir and let simmer for 20 minutes; let it cool down to room temperature. Stir in orange & lemon juices...Add ice and enjoy!

Spring Cleanse

Sue Austin

SPRING CLEANSE ~ YOUR BODY ~ Yes another post about water lol.

But if you really want to cleanse then DRINK, DRINK, DRINK. Here are 8 home made vitamin water recipes to help you keep the water flowing!

As a rule, you should try to avoid as much as possible industrial food and beverages

1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.

4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.

6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.

7) The traditional : Apple/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.

8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.

Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.