Herbal Yogurt Pops

I've made all kinds of herbal tea popcycles and yogurt popcycles...but I never thought to make herbal yogurt popcycles! Not until it was suggested in one of my classes at Learning Herbs - that is. Here is a recipe with Hibiscus which is rich in Vitamin C and a festive red color. It also has Chamomile which is a rich source of nutriants and has a plethora of healing properties. (Two things I always have on hand!)

These pops passed my kids' test, and this recipe made our family recipe book. Give them a try. I will be more bold to experiment along these line too!

1/4 C Dr. Chamomile Flowers
2 T Dr. Hibiscus
2 1/2 C boiling Water
Honey to taste (2/3 - 3/4 Cups)

*Put honey and water in jar and mix to disolve.
* Add herbs, cover and let steep for a minimum 5-10 minutes. (I like to let my infusions stand longer...as long as possible it derives more properties...but also makes it stronger.)
*Strain Herbs (not neccessary if you bag them while ther steep)
* Put in blender and add:

pinch of salt
2 C Yogurt
2T Lemon Juice

Blend and pour into popcycle molds of choice, and freeze.
(Great Premade Shabbat Treats! Nice to have on hand for little visitors too!)

This recipe makes 18 tupperware molds (3 trays). (You could easy cut this recipe in half if thats too many.)

Cream of Brown Rice Cereal

This is one of our family favorites. The kids always ask for it. I got this from Sue Gregg's cookbook "Breakfasts".

This recipe makes 1 serving so you'll need to do the math to increase it according to your needs. We actually grind a whole gallon size container at a time and keep it on hand.

1. Take 3T of Brown rice and grind finely in heavy duty blender, coffee grinder or grain mill. (makes 1/4C)

2. Pour 3/4C of water into a sauce pan and bring to a boil.

3. Meanwhile, in another bowl whisk together 1/4C water, ground rice and 1/4tsp of salt. (This is the secret to the creaminess of the cereal!)

4. Gradually whisk this mixture into the boiling water.

(Make ahead option - but not required: Cover and let stand overnight for improved health benefits. Than the next morning....)

5. Return to a boil, cover and reduce heat to very low. Let simmer until done, about 10 minutes.

If you want goodies; add them at the time of serving. This cereal is SO creamy and delicious! (nothing like the white rice store bought versions!) It doesn't weigh you down, yet it sticks to your ribs until lunch. I have notices less clammoring for snacks mid morning when I serve this ...maybe its because they will often have big bowls or seconds. ;-) But its something great to keep in mind if you are going out in the morning or have a busy schedule that will not allow for snacking before lunch!

(dried fruit, or fresh fruit of choice, a little honey or syrup, extracts, etc.)

When I make this for Shabbat, I use the crock pot or the thermos cereal method.

**We do the same thing with ground red wheat. (We use the Vitamix to grind it to a course meal. Finer than cracked wheat, but not as fine as flour. Try it!) We LOVE it. We keep a container of that on hand too!

The BEST Deoderant

I got this recipe from a friend who raved about it. Then another friend tried it and raved about it. Since I have been on the lookout and tested what seems like EVERY natural deodorant on the market for 20 years (I am not exaggerating...I used to run a whole foods business!) I was a bit resigned to the fact that one must reapply natural deodorant and one must
freshen up through the day. Those days are over! I am so absolutely tickled!!! It is simple and easy to make too.

Equal parts Corn Starch and Baking Soda (you might try 1/4 C each) and Coconut Oil*.

You just put your powders in a bowl than take a spoon full of (hard) coconut oil and work it through the powders with the back of the spoon to form a smooth paste in the consistency you like. I store it in a little Pyrex jar or 1/2 pint jelly jar. Scoop a little out with your finger and apply to your pits like lotion. It doesn't stain, it doesn't show, it goes on "dry feeling", it lasts ALL day and night, it has no scent**.

*For storage sake -note: Do not substitute another oil for coconut oil. If you are not familiar with it, it gets hard when cool (room temp) and wet (like olive oil) when warmed in storage. So keep that in mind...I just keep it in my bathroom and it stays solid, but if it gets super hot or stored in a car while traveling in summer or something - it will soften or "get wet" in storage. It doesn't hurt it...you might want to keep that in mind with your container for travel.

** I plan to make another batch with essential oils for fragrance and added bacterial protection, however, it is nice to have one unscented so you have other fragrance options (and DH doesn't smell like lavender!). I like to use oils and flower essences from time to time.

p.s. It doesn't sting after a shave either!

Graham Crackers

We love these! They are a cinnamon style graham cracker. We like to sprinkle a little maple sugar on top and pat it in before baking. Cinnamon/raw sugar mix would be good too. This recipe is taken from one of my favorite sets of cookbooks Bread for Life Vol 3 by Beth Holland...who by the way, is a sister in Messiah and Torah Keeper. http://www.breadforlife.com/

1/3 C oil
1/3 C honey
2T molasses
1tsp vanilla
2 1/2 - 3 C wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4- 3/4C milk

• Preheat oven to 300F
• Mix first 4 ingrediants in a large bowl.
• Combine 2 1/2 C flour with next 4 ingrediants in another bowl.
• Add dry ingrediants to wet, alternating with milk and mixing well. When dough gets too thick, mix with your hands. If its too sticky add more flour until you can form into a ball. (The texture is like roll-out cookie dough or pie dough. Not sticky - not crumbly....just right. :-) )
• Devide dough in half and roll out thin, directly unto 2 generously sprayed cookie sheets.
• Use a knife or pizza wheel to score/cut crackers the size you like. Prick holes in each one with a fork.
• Bake for 15-20 minutes, until edges slightly browned. Let cool on sheets. Store in air tight container.

*We double this recipe when we make it, because we are a big family (8). If you roll them real thin, they come out like crispy wafers. If you want a traditional graham cracker than roll them a little thicker. Both ways are scrum-dilicious. I was thinking, the thin version would make an excellant ice cream cone/cup if you could shape it while baking. I am going to try that this summer! I'll let you know how it goes.

Our Favorite Cracker Yet!

I am very excited about this cracker! It was easy and a dream to roll out, and it is so flexible flavor it how you like, the possibilities are endless! They came out crispy and delicious! I can't wait to play with more flavors. My 11 year old daughter (who is very handy in the kitchen now!) can make these on her own. This is similar to a "wheat thin" but much better depending on how you season it. :-) This recipe makes ABOUT 7 dozen crackers (depending on how thin you roll it. If you had cheese they will make more.)

Wheat Crackers
Preheat oven to 350

2 C Wheat Flour *
1/2 tsp Sea Salt
1/4 tsp Baking Powder
1/4 C softened Butter (1/2 stick)
Cold Water
Seasonings of Choice**

* A mixture of Hard Red Wheat and Spelt is very nice, but you can use whatever you have on hand - be creative!
** Seasoning Suggestions: Garlic powder, Onion Powder, Grated Cheese of choice, Sesame Seeds, Dill, Salt, Your Favorite herb mix. My Favorite so far is Spike or Lemon Pepper with Herbamare! YUM!

1. Mix together dry ingrediants.
2. Cut in soft butter to create a fine meal.
3. You may add seasonings here or add them on top when rolled out; depending on what you add. Cheese or larger herbs are best here, but I like to add the finer herbs and salts when the cracker is rolled out. It is easiar for be to "see" how much.
4. Slowly add cold water to make a nice textured dough (similar to fresh play dough). Niether crumbly nor wet. You should be able to form a ball and have the texture be the same throughout the ball. I tell my daughter to break it in half and check it.
5. Knead it or roll it until it is the texture of an earlobe. (not long)
6. Roll out onto lightly floured surface as thin as you can. (always roll dough from the center out like hte spokes of a bike wheel) The thinner- the better and this recipe really lets you get thin. I like to section this dough in two and roll out half at a time. This also makes it handy to season more than one flavor in the one batch.
7. Season tops of the thinly rolled out dough, cut into 2" squares or rectangles (or so) and use a thin spatula to slide under each cookie and transfer them to a buttered cookie sheet. (It takes 2 sheets.) Put them side by side close, but not touching.
8. Bake for about 11 minutes or until golden. You need to watch them, this will vary based on your oven and how thin you rolled them.

Let cool and store in airtight container.

If you try these I would love here how YOU seasoned them in the comments section!

Matzah Mania - Recipes 2009

This year during the feast of Matzah, I really wanted to try to experiment with Matzah so It would become a part of the week that everyone looked forward to. Since we were away for the first part of it, than recovering for the second part of it (laundry, groceries in the fridge, mowing the lawn etc.), it was only the third part of it when I really got to dig in and experiment. Here are some recipes we tried and liked from a cookbook called Matza 101, a couple of our own creations, and modification to recipes in Matza 101.

This is what my husband said in regards to my matzah experiaments while at the table eating, "Mamma, this is hardly the "bread of affliction", I feel guilty eating it!". Mission accomplished ladies. :-) I hope to add more later.

Matzah can be found in various flavors such as: Onion, Mediterranean, Everything, Salt, Whole Wheat, Egg and Salt, Honey, and many more. Try them, they are tasty!

Matzah PB & J
Just make a Peanut Butter and Jelly Sandwich with your Matzah. It's is so tasty!

Matzah PB and Apple
Spread Peanut Butter on Matzah and thinly slices apple. YUM!

Granny's Favorite Matzah Snack
Spread Matzah with Peanut Butter and top with Apple Butter

Try topping it with Tuna or your favorite dip, or cream cheese mixed with dry herbs.

Or make a Matzah Pizza by toasting it in the oven with your favorite Pizza Toppings.

Try using Matzah to bread things, like chicken or veggies. Just use in place of bread or cracker crumbs.

Matzah Apple Mini Tarts
Line cookie sheet with foil or parchment paper and spray.
Preheat oven to 400

Cut Matzah sheets into 4 = Squares
Butter Both Sides
Sprinkle both sides generously with Cinnamon and Sugar mixture to taste. (I use Fructose.)
Dice apple, finely and top each square generously.
Sprinkle with cinn./sugar again.
Drizzle with honey or maple syrup.

Bake for 10-15 min until toasted and apple has softened. (Some people like cheese on top!)

**Wetting Matzah: This was a trick that I learned from the Matza 101 cookbook and it opens a world of fun in Matzah! :-) It creates a texture like an cooked Al-delta Lasagna Noodle texture when done right. I noticed, different brands/flavors, responded differently, so it takes a little "feeling it out". It doesn't take long to get the hang of. However, expect a little bit of a learning curve. :-) This is my version:

• Cover counter top with heavy duty white paper towels.
• Fill a large bowl up with cool water. The bowl needs to be large enough to fit a piece of Matzah while being held under the surface.
• I do not like to "dunk" more than 3 pieces at a time. I find it doesn't work well.
• I hold it under for about 20-30 seconds, but this may vary with your brand. (Wheat takes longer than the white. Streits absorbed quicker than Manaschewitz in flavors I tried.)
• Place on paper towel and cover with damp paper towels. The books says it depends on the paper towels on how long that takes. It could take 15 minutes to 1 hour. You should check every 15 minutes.
• If you need more moisture, spray with a water bottle. (Maybe you need more time or didn't dunk them long enough to begin with.)
• If they are too moist, take paper towels off and let sit for about a half hour (watching them).

Now you can use your Matzah in place of any cooked noodle, or raw pastry crust! Enjoy and have fun experimenting.

Matzah Pot Pie
Use your favorite Pot Pie recipe but in place of the crust, line your dish on the bottom and sides with "wetted Matzah" of choice, that has been buttered on both sides. It is VERY tasty and can be made ahead or frozen! This is easily as good/if not better than a pastry crust.

Salmon Matzah Casserole
You can sub Tuna or cooked chicken for Salmon in this recipe. It is a hardy, comfort food type of casserole that feeds a crowd. It was a hit here. My daughter said it even tasted better when we heated up the leftovers. You can make this ahead. (Great for a Matzo Shabbat!)

1o-12 Matzah, Wetted ** (Instructions above)
2T + 2T Butter, softened
3 cans of salmon
2 cans of Evaporated Milk
2-3Cups of frozen mixed Veggies
2-3T Vegetable Bullion ( I use Better Than Bullion)
3C + 2C grated cheese of choice
1-2C chopped mushrooms (optional)
Seasonings to taste (be generous)
pepper
lemon pepper
chicken or fish blend of herbs

• Grease a large 11x15 baking pan
• Cut wetted matzo into 1/2" strips like wide egg noodles
• Mix all ingredients in a large bowl except for 2T butter, Matzah Strips, and 2C cheese
• Now fold in Matzah Strips
• Pour into baking pan (the mixture is thick)
• Top with remaining cheese and dollop remaining butter

Bake @ 350 for 1/2 hour.

(May make ahead. Bake 10-15 minute longer if "fridge cold".)

Serve 8-10

Mini Matzah Franks

When ever choosing Hot Dogs or Sausages. In addition to making sure there is not pork in them, and watching for nitrates for you heath conscious folks, you want to be sure you know what the casing is. Lots of companies will make beef or chicken links, but case them in pork casing. There are skinless or lamb casing options or paper, which is peeled away. These were a big hit in my family. I got this from the Matza 101 book.

• 6 Matzah, wetted **(Instructions above)
• 8T butter, softened
• 1/2 tsp each of garlic powder, onion powder and pepper
• 1/4C Pepper Mustard (I use Dijon) (if you using pepper mustard she says to take out the pepper above.)
• 1 package of kosher franks

1. Mix together butter, mustard and spices in a small bowl
2. Cut franks into 3rds
3. Cut Matzah into 4= squares
4. Butter inside of square
5. Roll the hot dog up in the square diagonally, like a croissant, to wrap.
6. Butter the out side of the roll.
7. Place on a greased cookie sheet.
8. Bake @ 425 for 15-20 until golden.

Matzah Florentines

A deliciously tasty dessert for any time from Matza 101. I put instructions in my own words.

• 10 Matzah, wetted **(instructions above)
• 3/4C Orange Juice
• 1 tsp vanilla
• 3/4C Sugar (I use fructose)
• 6T Butter, softened
• 1 1/2C Choc Chips (or 12 oz bag)
• 1/2C Crushed Almonds

1. You can put OJ and vanilla in a spray bottle or bowl and soak matzah. Set aside on paper towel and let sit for 20-30 minutes to absorb flavor.
2. Generously sprinkle sugar on 2 cookie sheets (reserving some to top the cookies)
3. When your Matzah have reached that al-dente consistency; Use a biscuit cutter or similar cookie cutter to cut 4 circles our of each matzo.
4. Butter rounds on both sides. Put on the cookie sheet and generously sprinkle with sugar.
5. Bake @ 400 for 15-20 min until golden. Loosen cookies with a spatula and let cool.
6. Melt Choc chips in a double boiler.
7. Dice nuts very small. (I like to use a food chopper and dice them into crumbs.)
8. Spread the tops generously with melted chocolate. and sprinkle nuts on top.
9. Lay out singly to let cool completely before serving. The chocolate will harden like a candy bar and you can then stack them on a platter to serve.

Can make ahead. Makes 3 1/2 dozen.

**While these were delicious, I thought or ways I would try to modify them for more arrange flavor in the cooking. Instead of the original wetting process, I thought I would try to wet them in OJ and Vanilla to start. OR since I was using concentrated OJ, for the recipe, that I might make it more concentrated, by mixing it with half the water so it will be orangier (is that a word???) :-). I have yet to try these two variations. But intend to. SO I thought I would mention them in case you are feeling adventurous and would comment on your result here! :-) I know there are some other kitchen scientists out there!

Matzah Pockets

This was modified from a recipe on Matza 101. They suggested a pate filling, which we tried, but didn't go over really big. But we liked them when we filled them with other things. We mix meat and cheese here. If you don't fill them how you like. This serves a crowd. They can be reheated in the oven as leftovers too.

Fillings:

1. Thinly sliced roast turkey and cheese. OR
2. Browned ground beef with onions (and spaghetti sauce optional) OR
3. Browned ground beef with taco seasoning OR
4. Spinach and Feta Cheese OR
5. Broccoli and cheese

The sky is the limit on what you can put in them!

The Shells: (These get crispy like a taco shell.)

• Matzah, wetted **(instructions above)
• 8T butter, softened (1 stick)
• 1/2 tsp each or Garlic powder, onion powder, dr. parsley, salt, and pepper
• 1/4C sesame seeds (I skipped them.)

1. Grease a couple cookie sheets
2. Mix together butter and seasonings in a small bowl.
3. With some good kitchen sheers, trim the edge of the wetted Matzah to form a 5" circle. Like the size of a cereal bowl.
4. Spread seasoned butter on both sides of matzah. **Set on cookie sheet. Put about 2T of filling + or - in the center, leaving room for the edged to seal when folded over in half. Seal edges by pressing and repeat.
5. Bake @ 400 for 20-30 minutes until golden.

**When buttering both sides of matzah, the back side will make it stick to the counter. So I like to do it in my hands, it's messy but more manageable. I set the buttered side down on the greased cookie sheet so it is more manageable to fill and fold.

Tamari Almonds

One of our favorite salty snacks is Tamari Almonds. I used to buy them by the case, when I had the Health Food Business. They always remind me of my brother - he'll happily empty a jar for me when he visits...but we live so far away, that doesn't happen nearly often enough. :-( So this recipe is for you Ryan! Much Love, Sis

TAMARI ALMONDS

6C of Whole Almonds (raw)
1/2 C Tamari (Soy Sauce), or Braggs Liquid Aminos*
1/2 tsp Sugar (of choice, I use maple), or honey

• Put oven rack in the upper two-thirds of your oven and prehet it to 300 degrees
• Spread almonds out on two baking sheets in a single layer
• Toast for 15 minutes
• Meanwhile - mix tamari and sugar in a large bowl
• Add hot almonds into tamari and mix to coat evenly - every so often, letting marinate for 5 minutes.
• Use a slotted spoon to put almonds back on the baking sheets in a single layer. (Discarding or saving tamari to use for dinner that night!)
• Bake again for 25 minutes; switching trays and stirring the pans once half way through the process.
• The outsides will turn dark brown and the insides will turn golden.
• Let cool and store in an airtight container. (I love to use 1/2 gallon Mason Jars)

These make great snacks on game night, great toppings for salads, a nice filler on a buffet table or tasty homemade gifts.

* If this mix ends up being a little salty for you try using 1/3C Tamari plus 3T water. They won't be as salty. If your almonds are already salted, this might be something to consider.

What DO you DO on Shabbat?

One of the things that was hardest for me to learn was NOT to plan Shabbat! Some may say I have "Administrative Tendancies". I love to dig into a messy pile of something (ANYTHING) and bring order and function to it. I love to label things, organize and make things efficiant and pretty. For me...I had to learn to not plan my day. At first it was so hard! A whole empty day??? The idea of it was torture - not a blessing. The more I saught Him, the quicker He transformed me. He taught me how to totally "let go" and relax IN HIM, 100%. It is such a blessing!

I have learned, that it is similar to when we take a vacation...it takes a lot of work to prepare for a vacation! But how much sweeter is it when we do?? SO much sweeter! For me, I rest better when my house is clean (or AT LEAST tidy), and I have a sense of having accomplished my tasks for the week. There is a wonderful expectation in preparation for the Shabbat, as we (the bride) prepare for that Holy Appointment that our Groom has set aside for us.

My dear friend described it best when she said, "We live from Shabbat to Shabbat. Our whole week revolves around the next Shabbat."

Sundays are often spent doing household chores, and extra projects with Daddy since he is off work. Or I do projects that require my undevided attention (new projects or ones that I am not confident about), things that are not easily done amidst the daily business of school and other responsibilities. Daddy will spend time with the kids so that I may be freed up for these things. (I am blessed.)

Mondays and Tuesdays, I try to get most of my "running" done.

Wednesday is the best day for visits, friends, or fieldtrips. It is also a good day to do extra special projects that may take two days (like sewing, putting food by, larger prodjects and planning, etc.) that I CAN do amidst daily business.

Thursdays, I like to get the cleaning done and laundry done.

Friday, I like to cook and prepare for Shabbat, by tieing up any loose ends from the week.

Our Erev Shabbat Dinner is always the best meal of the week. We always have wine, candles, tablecloths, centerpiece, cloth napkins, our best dishes, dessert and Challah. (We do not have this during the week!) We sing our Family Shabbat Songs, We pray for each other and pray together, we share Scripture, and have relaxed fellowship. We usually adjourn to the living room for further fellowship. This often results in snuggling and foot rubs or back rubs all around and just visiting and laughing. Sometimes it turns into Bible study or listening to a teaching tape or something of the like. Sometimes we will watch a missionary/Bible video or something like that, but when we do pick a film, we like to keep Yah at the center...other wise, it seems "selfish". If we are reading a good book that really glorifies Yah, we may read that aloud. Many a nights we have dozed on the couch; It's like a family slumber party. No bed times are enforced like they are during the week.

The next morning: We all sleep in. We are a house of early risers, so this definatly sets this day apart for us. For breakfast we usually have granola, hot cereal that was premade in the crock pot, or muffins that were made ahead. Muffins are the family favorite. Daddy and I are eager to study, so we often do that first thing...in jammies without a care; its the best. We truly enjoy one another, it is like "date night" with bed-head and a cup of coffee. The kids are eager to play "Bible Characters" or something of the like. We encourage them to keep Yah at the center of what they do too. Sometime we (Davidic) dance our worship together or go outside and soak up His Creation. As the day goes on, we study together, worship together, pray together, nap together, have quiet times alone, (in the winter I love to soak in a hot bath!). My mom has recently "taken over" Shabbat lunch, which has been a real blessing for me. She premakes a meal and brings it over after she has had her quiet time with Yah. Before that, I would have something premade or we would have "a snacky day". I would have fruit and vegies cut, dips, cheese, muffins etc. This is always our back-up if mom was unable to make anything ahead. We have an agreement, that she must make it ahead and not fuss on Shabbat. :-)

As of late, we find that friends come by for home fellowship around 3:30 or 4. This used to be more like 6, but we find it easier for our families to meet earlier...we simply need more time together. We continue to pray, study, and worship with friends and I have something premade and everyone brings something that they have premade and we eat together at sunset, and continue fellowship. Our meeting is multi generational and everyone partisipates. We encourage one another and share what Abba is showing us through is constant object lessons in life and Scripture as we seek Him and His ways.

We also like to go for a walk or go for a hike when it is nice, but that is happening less often since Abba is slowly connecting us with other Sabbath/Torah keepers.

This is such a wonderful contrast to what our "Sundays" used to be like. Get up, get pretty, rush out, shake hands, do very loud modern "worship", be talked at (a serman), shake more hands, smile - small talk and race for the door because we were famished and felt like half the day was "gone".

Now, when Sunday comes around I bounce out of bed like Tigger, refreshed and full of energy and ready to take on the next week. It is a beautiful thing, I am so thankful for His precious Shabbat!!

QUICK CORN MIX

This recipe is taken from one of my favorite cookbooks, American Whole Food Cuisine, by Nikki and David Goldbeck. It is a wonderful mix to have on hand for Quick Corn Biscuits, Crackers, Muffins, pancakes, flat bread, fritters, or breading. You know what's in it, and if you have a mill, you can grind your own! This mix fits perfectly in a half gallon container. I like to double it and put it in a gallon jar myself. :-) It is suggested to store this in the fridge.

CORN MIX
2C Whole Wheat Flour
2C Cornmeal
1C Nonfat Dry Milk
2 1/2 T Baking Powder
1 1/2 tsp Salt
1/2 C Oil

• In a bowl, blender or food processor (with plastic mixing blade) combine all dry ingredients and mix well.
• Slowly add oil, continually mixing until completely absorbed.
• Store in a closed container in the refrigerate and mix well before each use.

______________WAYS TO US IT_______________

QUICK CORN BISCUITS

1 3/4C Corn Mix + 1/4C Water

Preheat over to 425 F

• Combine mix and water, kneading gently to form a dough that holds together. If too dry add a few drops of water.
• On sprayed baking sheet; Pat into a rectangle 1/2 inch thick score into a six 2" squares.
• Bake until nicely browned, 15-20 minutes. Break apart and serve.

Makes 6 Biscuits

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QUICK CORN CRISPS

1 3/4C corn mix + 1/4 C water

Preheat 425 F.

• Combine mix and water, knead gently to form a dough that can be rolled.
• Roll out on sprayed cookie sheet into a large rectangle, 1/8 inch thick. It may be easier to roll out half at a time. Score with a knife or fork (or pizza wheel)
• Bake for 10 minutes or until golden. Cool on rack and crack on the lines.

Makes 1/2 pound of crackers

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CORN FLATS (a tortilla like flat bread)

1 1/2 C Corn Mix + 1/4C water

• Stir in water to form a soft ball that can be handled. Put in a bowl and cover with a cloth and let rise for 15-30 minutes.
• Divide into 4 balls. On a lightly floured surface, roll into thins circle about 7" round.
• Heat griddle and wipe with lightly oil-moistened paper towel and when quite hot. Cooks rounds on each side until it is flexed with brown.
• Stack on plate and cover to keep warm. Serve warm.

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QUICK CORN MUFFINS

2 3/4C Corn Mix ; 1 egg, beaten; 2T honey; 1C water

Preheat oven 400 F

• Gently mix all ingredients in bowl.
• Spoon into greased muffin tin or paper muffin cups.
• Bake for 15-20 min until lightly golden.

Makes dozen

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QUICK CORN-CHEESE PANCAKES

Serve for breakfast with syrup, or make extra large pancakes and fold around leftover stew, rice and beans, chili, etc. for savory lunch or dinner.

1 1/3C Corn Mix ; 1/2C Shredded Cheddar; 1 egg, beaten; 1C water

• In bowl, combine mix and cheese.
• Add egg and water, mix and let stand for minutes to thicken.
• Heat griddle, and grease.
• Use 1/4C batter for med pancakes or 1/3C batter for large
• When spatula easily slips underneath, flip to cook other side.

Makes 8 med or 6 large.

___________________________________

QUICK CORN CRUSTED TOMATOES

4-5 green or unripe tomatoes; 1 1/2C Corn Mix ; 1 egg; 1/2C -3/4C water; whole wheat flour

• Cut each tomato into 3-4 thick slices
• Combine mix with egg and 1/2C water, mix gently. It should be a thick pancake consistency - may add more water if needed.
• Heat oil to generously cover a heavy skillet. When hot, dredge tomato slices through the flour coating both sides, then through the batter.
• Put immediately into hot skillet and brown both sides.
• May keep warm in 300 F oven.

Makes 16 slices, serves 4-6 people.

May use this breading for any number of things, mushrooms, tofu sticks, cheese sticks, Chicken, etc..

Wheaty Thins

Preheat over@ 325 degrees
Makes about 6-8 dozen.

4C Wheat Flour (I used ww pastry flour & spelt; it is was ground)
1T Baking Powder
1 Stick of Butter (1/4C), cold
1 1/3C Milk

• Mix DRY ingrediants.
• Cut butter to create a coarse crumb.
• Add milk and form into a ball. Devide in half.
• Roll out each half on a large sprayed cookie sheet.
• Cut into a checkerboard pattern with a pizza wheel.
• Season the tops.

Bake for about 22 minutes until crisp and golden.

Seasoning suggestions: This is the best cracker I have found to experiament with savory seasonings. Everything tastes good on it. Try one or a combination of the things below. You can also try flavors INSIDE the crackers.

Salt; Pepper; Garlic; Onion, Herbs, dry veggie powder, diced dried veggies, dry italian salad dressing mix, dry veggie soup mix, kelp, dry herb mixes, celery salt, garlic salt, cheese, etc...

Oatmeal Crackers

Makes about 4 dozen
Preheat oven to 350 degrees

1 1/2C Oat Flour *
1C Spelt Flour (wheat or barley is good too)
1/3C Oil
1T Honey
1/2 C Water

*To make Oat flour simply put the same amount of oats in a blender and grind.

• Mix flours in a medium size bowl.
• Mix oil and honey together in a large measuring cup.
• Add wet to flour bowl and sort of smash down with the back of your spoon to miz together. When it is all encorperated, it will be king of moist and crumbly.
• Add water and mix until smooth. It will be a thick pasty consistancy.
• Split the dough in two and roll out each ball onto a oiled cookie sheet as thin as you can get it. (I roll it together into one thin rectangle on an extra large sheet.)
• Cut shapes with a pizza wheel into a checkerboard.
• Sprinkle tops with flavor of choice. Examples : Sea salt or cinnamon/sugar. Be creative. They are bland without a topping.

Bake for 12-15 minutes, until lightly golden.

* You can sub sweeteners :

• for sweet crackers try maple syrup
• for savory crackers try agave or barley malt or rice syrup

Cracker Chronicles

I have been searching and experimenting with crackers. If anyone has cracker recipes they like, please share them in the comment section below!!!

A few things I have learned:

• Crackers need salt! :-)
• Rolling your crackers: I always spray the sheet. The thinner the better. I find splitting the batter up (depending on how big the batch is) into 2-4 sections and rolling them onto the tray that way makes them easy to manage. I roll it almost from edge to edge using one of the Pampered Chef Rollers (pictured). I never liked it for real pastry or bread rolling, it's too small, but now I find it is a very valuable tool for rolling crackers right onto the sheet very thinly. This could also be replicated by using a smooth this glass or vase, if you want to be creative or thrifty. A rolling pin would be too cumbersome and bulky for the task if your cookie sheet has sides like mine. You can press some doughs by hand - but it is hard to get a smooth thin cracker.
• Cutting your crackers: Some recipes say to use a cookie cutter, biscuit cutter or a sharp knife, but I find it much easier to just roll it out as thin as I want it in one flat cracker, then cutting it with a pizza wheel. I have learned not to take my dough to close to the edges because my sheet has sides and the roller gets stopped by them. But this is clearly the quickest and easiest way to shape my crackers.
• Air holes: You may notice some crackers have air holes (like a traditional saltine). I find this is necessary if the cracker is a dry dough or has leaven (baking powder or soda). You simply poke wholes in all through your dough with fork tines after it has been rolled out onto the sheet.
• Once you get a good base recipe that is plain. You can begin to play with it. Adding herbs, switching flours, adding seeds or ground nuts or veggie or fruit powders, switching sweeteners, subbing apple sauce for oil, etc... The cool thing is that lots of time the batches are small, so it's not big waste if it was a blunder. Then when you know you've got some good ones, write it down and triple the recipe! :-)
• Crackers are quick to make! I even discovered one recipe that comes from a mix you make ahead, so you can have a mix on hand to whip up a batch in 15 minuted flat preheating the oven to pulling the crackers out of it!

I hope you are inspired to try and play with some of the recipes I post, and that you will post variations and recipes of your own - in the comment sections relating to crackers.

Before you know it - your kitchen will become "Mamma's Laboratory"! It is so fun! Especially when it turns out tasty! Up from the ashes grow the crackers of success....or something like that. :-)

Peanutbutter "Graham" Crackers

Here is a delicious Graham Cracker recipe from Rodale's Basic Natural Food Cookbook, paraphrased the directions. (This is a cook book no whole foods kitchen should be without!). Much to my surprise it doesn't have any graham flour in it. Mine came out peanut-buttery (that is likely because I "eyeballed" my wet measurements). But make no mistake they were still quite tasty. I am looking forward to fiddling with this recipe by using maple syrup in place of honey and other nut butters in place of the peanut. I also happened to use ww pastry flour in this batch, since I had it to use up. A red wheat, might give you a little drier dough which might be easier to roll out. (Just some thoughts.)

3T honey
2T molasses
1/4C peanut butter
1/4C butter
1/2C buttermilk
1tsp vanilla
2 1/4C wheat flour
1/2tsp baking powder
1/2 tsp baking soda

• In measuring cup combine buttermilk and vanilla and set aside.


• In small bowl combine all dry ingredients and set aside.


• In a medium size bowl mix the first 4 ingred. until smooth.


• Add the wet and dry ingredients to the butter mixture, alternating one after the other until combined - in 2-3 cycles.


• Let dough rest while you preheat the oven @400 degrees F


• Lightly oil cookie sheet , then press and roll dough onto sheet very thinly, about 1/16th of an inch. (This takes two average size cookie sheets.) The dough is wet and thick. If it is too sticky to handle just lightly sprinkle flour on top as you roll/press it.


• Poke holes over all of it with the tines of a fork (this keeps it from bubbling up), and score your dough. (A pizza wheel works very nice for that or a sharp straight edge knife will do.)

Bake for 6-8 minutes or until lightly browned. Let cool and cut the crackers on the score lines, store in air tight container.

They are great for snacking, very tasty IN milk - like cereal and can be used in recipes for crusts or toppings. Enjoy!

Home Shalom's Whole Grain Honey Challah

I would love to know how it goes for whoever tries it!

----- Makes two large loaves ------
1/2 C Oil (XV Olive oil)
1/2 C Honey (Local - raw - it's the Best!)
1T Sea Salt (Real Salt)
1C Hot water (purified)

• Mix well until disolved in a large bowl
• Add and mix together:

3/4 Cold water (purified) + 4 1/2 SAF Instant yeast (or sub same amount of regular yeast w/ warm water and proof first)
4 eggs beaten, reserve about 1T to brush loaves at the end (cover and leave on counter)

• Then add 7C+ Spelt flour** (Or Golden Hard Wheat or Red Hard Wheat or a combinatian is very nice!) - 1 C at a time. Put out on floured counter and knead until dough springs back when you poke it with your finger. You may need to add a little more flour of too sticky. (Especially if you fresh grind your flour..it is a little fluffier and takes more than if it has been stored.)
• Put in clean oiled bowl, and cover with a towel. Put it in the oven with the light on to rise until doubled. This creates a warm draft free environment perfect for rising bread.
• Punch down and knead 1-2 minutes.
• Devide into half. Then devide each half into equal thirds.
• On a floured surfacem roll each third into equal ropes; put them on a greased baking sheet and braid them. Brush them with the remaining egg wash.
• You may want to top them with poppy seeds, course sea salt or sesame seeds (or not).
• Put them back in the oven to double again.
• Pull them out and preheat oven to 350 and bake for 23min or until golden.

A fruity Challah variation, can be seen Home Shalom's Challah - Variations post. You roll out each rope, stuff it with goodies, roll it back into a rope and proceed as normal.

**A word on Spelt Flour: Spelt flour is "wetter" than the wheat, so you can cut back the water by 1/2c or add more flour to suit you. But understand that it is a stickier dough. If you try to make spelt dough the consistancy of your wheat dough it will result in a dry loaf. If you allow it to be on the wetter side, but just use a good amount of flour on your board and hands to handle the outsides...the result will be a light, nutty sweat Challah - like non other. (Our favorite!) I highly recommend it! However, it might take a little gettng used to, if you are accustomed to wheat. Spelt is also great grain to use if your family is still getting used to who grains or "white" empty flour.

*If you are transitioning from an all purpose flour to grinding your own wheat, you might consider trying Golden Wheat or a mixture of Golden and spelt. To wean your family into the whole grains.

I find that the honey makes delicious a moist product that keeps well if you make it ahead and works very nicely with the whole grains. I also find that you can make your dough ahead and put it in the fridge the day before. You just bring it out on the counter to rise and shape as usual on Friday. It cuts down on dishes and time for prep day!

Home Shalom's Challah - Variations

Ruined for the ordinary (thanks to my friend Angelique!), we have come to LOVE our Challah stuffed with sweet goodies. It is so easy to do. When I make my ropes, I flatten them out, fill them up in center and then close the edges around it to form a stuffed rope, then braid it. Each rope is stuffed with goodies. MMM MMM, it has become a wonderful addition to our Shabbat celebration each week. Here are some photos of the kids learning how to do it (The baby was in the midst of a long nap). This week for one of them we spread peach preserves and topped with sliced dried apricots; for the other one, we spread maple sugar, cinnamon and chopped up dried apples in the center. We are known to make huge Challah (I had to go to the resturaunt supply store to find a platter they would fit on!), they peek out from under my cover. :-) But this week, you may notice from the photo, (even though they had to go through their second rise) they are unusually long and skinny.

For a savory version, I like to top with large grain celtic sea salt, poppy seeds, or dried onion flakes (or a combination of all three). Like above with the sweet treat meathod I do, I have made "pizza Challah" using a meat mixture in pizza sauce. It was good, but not my favorite. Another combo was brushed with olive oil and lined with whole garlic cloves inside the ropes and topped with celtic sea salt. However, the whole garlic cloves did not have time enough to get soft and sweet to my liking. Next time, I will brush with olive oil and put smashed cloves in the center of the ropes and I expect that will be just right! :-)

I also have a hankering to try Peanutbutter and Jelly Challah, Veggie Challah, Herb Challah, Cheese Challah, and Chocolate Challah. Really, the possabilities are endless. Maybe I should document things for a cookbook??? :-)

No matter what we stuff it with, we have come to prefer fresh ground Spelt flour over any other, it is a "wetter dough" in the making, but we like th light aromatic flavor of it.

So if you haven't played with your Challah, I encourage you too! Once I got the flour and honey right, then I started, experimenting with the flavors on one loaf at a time. That way, if it bombed the taste test at the table, we still had a good one with dinner. :-)

You can find the base recipe for Home Shalom's Whole Grain Honey Challah here.

Shabbat Shalom!

Summer Tomato Soup (Crock Pot)

I have planted a huge crop of tomatoes this year in my attempt to can and dry them for the year's needs. (Chopped, pasta sauce, salsa, paste, dried tomato and tomato powder, etc) I also thought it would nice to try a "summer soup" in the crock pot. It can be cooking over night and chillin' in the day, tossed in cooler for a picnic or pulled out of the fridge for a quick summer meal. This is what I came up with and it is delicious. It can be served hot or cold, with or without milk or thickened for a heartier winter style soup.


1-3 cloves of garlic crushed (to taste, we like 3)
2T of Olive oil
1 onion, chopped
up to 1C carrots diced, shredded or grated
2T honey (optional)
Salt and pepper to taste
2 tsp dried Italian herbs of choice - to taste (or 2T fresh)
2 pounds+ chopped tomatoes with juice
2 cans of tomato paste
Enough broth to fill the pot (vegetable, beef or chicken all work)

1. Saute onions, carrots, oil and garlic in skillet on med or Crock pot on High (crock takes a while skillet is fast, but makes an extra dish!)
2. Add remaining ingredients. Cook on High 4-5 hours or Low 8-10.

When ready to serve use a hand blender to puree in pot or carefully poor in blender in small batches, leaving air flow, because it can "explode" in blender because of being hot. You can also let cool some if you are planning to serve cold.

This is delicious, flavorful and light soup for summer. But if you want to make thicker/heartier for the winter months, just add 1/4 C flour and a little more oil (or butter) to the first step, after the onions have softened. Then slowly add some broth to the skillet and mix. Then add it to the crock with the remaining ingredients.

If you would like a "Cream of Tomato Soup", just add 2C of milk, half and half or cream (depending on how rich you want it) to your soup before serving.

For the warm versions, shredded cheese is also a delicious addition at the table!

Celery, or other veggies are also delicious additions to the flavor in place of or addition to carrots. Zucchini may thicken it a little. That is what's great about soup, its so hard to mess up! :-) Enjoy!

Search Recipes by Ingrediants!

My name is Pamela and I am a cookbook addict...OK I said it.

I love to read cook books! I get such great ideas, and have learned about the wonderful science of cooking this way. Yet, when I want to find something, I will often go online, because it so much more efficiant then thumbing through my bookshelves when I need to make a shopping list or get dinner going. So I was excited to find this website. You can search recipes by ingrediant. So if you have cornmeal or kumquats and you don't know what to do with them, go to this site and punch in the ingrediants and it will list hundreds of possibilities!

This is a wonderful way to help change your families diet too, by using whole foods. Maybe you want to bake with honey instead of sugar, or whole wheat flour instead of all-pupose but you don't know where to start...here you go!

It's also a great tool for budgets! Maybe you see a great deal on ripe tomatoes or banana's at the store, buy a bunch and make a bunch of yummy things and freeze them. This is also wonderful this time of year with fresh produce and such. (I just got a food dehydrator and will be doing alot of these things wiht htat. I will be sure to post my dehydrating adventures too. )

It's quick and free. Two wonderful things. Happy Kitchen Science!

www.RecipeLand.com

Changing to a healthier diet

Would you like to incorporate whole/raw foods into your diet, however your family doesn't seem to share your passion? Here are some tips you may find helpful:

1. We need to rethink the way we shop. If we are buying sugar cereal, chips and soda or juice and hot pockets and microwave fair...we are setting ourselves up to fail in this mission. Once we have allowed those things into our diet, they become like vices, hard to give up. It is as if they are addictive. The best way to stop eating those kinds of products is to stop purchasing them!! Now, your family may go nuts if you go cold turkey, so get a plan, and slowly (but intentionally and with great consistency) decide to eliminate and replace those items on each shopping trip. It is likely you will go through everyone browsing the cupboards and hear, "there's nothing to eat", even when you have a fridge full of healthy fruits and veggies...this is par for the course. The best things we can do is have healthy alternatives, that are not only enticing, but believable. If you have a reluctant family, skip the tofu and bean sprouts and wean them in gently with things like fresh fruit healthy versions (and homemade versions) of things they like. Then move from there. :-) Remember these habits weren't developed in six months, don't expect them to be eradicated in that short of a time, but with diligence and due effort, you can make significant improvements and even radical change.

2. There is a ton of "diet" information out there. Lets face it, a lot if is contradicting too. This can be over whelming for someone who is just starting out and really wants to do the best, but doesn't know where to start. Whole foods are the simplest most delicious and wonderfully diverse way of eating than one could hope for. God has given us a plethora of things to choose from and if we simply train our minds on what to do with them, we find the possibilities endless and the benefits bountiful! "Whole Food" is food which is closest to it's natural state, in other words a tomato is a whole food, ketchup is not. And Orange is a whole food, Juicy juice is not. Whole grains are whole food, most store bought bread is not. Why? Because it has been highly processed, and had things added to it which changes its food value. This is done for shelf life/transportation, manufacturing or profit purposes. In manufacturing of main stream foods you would be shocked how things have been "tampered with" even when it is not necessary! Additives and preservative, salt, sugars and other "flavors" which have been developed in a lab are added to our food with little testing or care for long term effects. We live in the richest country in the world, with all the luxury and conveniences one could hope for, yet we have the highest rate of degenerative diseases caused by lifestyle. (This is increasing around the world as our fast/processed and junk food culture also spreads.) Not to mention, the out-landish portions we have become accustomed to of such foods. I am dating my self, but do you remember when a small soda was small? Now the "small" equals an old "large" and goes up to HUGE. These empty sugar filled calorie "non-foods" are sucked down at alarming rates taking the place of real nourishing foods which are meant to replenish and rebuild cells..instead these "counterfeit foods" take their place and break our bodies down meal after meal and we don't even give it thought. We need to get back to the foods which Yahweh has created for us to help sustain the bodies He Created. This is a very important job as keepers of the home. Healthy whole foods build healthy whole bodies. Healthy whole bodies are strong to serve the King in what ever ways He calls them too. Bodies that are running at half capacity or distracted by disease are not able to give Him glory.

3. Don't believe the hype. Lowfat is not all it's cracked up to be. We have let artificial everything come in the name of this health craze of the last 20 years. We have replaces a whole food like butter, with a manufactured food like margarine. We have replaced whole sweeteners like honey and syrup with Sweet and Low , and Splenda. (Refined sugar is no good either! But their are wonderful alternatives that are natural and good used wisely.) Everybody and their brother seems to be allergic to dairy and wheat these days...these have been staples in people's diets for centuries...doesn't that make you wonder??? Either...what are we calling "dairy and wheat" or what are we doing to it?? (how is it being raised?) Or what what is happening to our bodies that we can't even process it anymore?? These are topics that go beyond the scope of this article, but I encourage you to be informed.... Healthy (organic whenever possible) Whole foods can make such a difference!

4. Raw - What do I mean by raw? I mean uncooked and the least processed as possible. Food has the greatest nutrient content and beneficial enzymes and other things in it, at it's most natural state. When we start cooking, things especially at high temperatures these things are broken down, and food value is lost. This is very much the case with dairy and fruits and veggies. Many cultures eat raw meats and are very healthy (especially fish). In the way of meats, the Bible gives very clear guideline about what is made for food and what is not. And even how to prepare it (and not). I choose to go to the SOURCE whenever possible. (See Exodus.) His ways are higher than ours and The Maker's Manual is the best place to see how we are to take care of these vessels.

5. Snacking - Snacking is not a bad thing when it is done with good food. These must be chosen wisely and in reasonable proportions. This is a fact: food that is readily used by the body gets burned quicker. More complex cooked foods take longer for the body to process, so you feel fuller longer. That is also why you may feel sluggish after a meal, you body's energy is being used for digestion and if it's working overtime, you feel like you could have a nappy! But if you just ate food that immediately is able to be processed, it acts as energizing fuel and lifts you up. Ideally, this should be our response after a meal, not the later...something to recognize and observe.

6. Planning - I mentioned earlier that we have to be purposeful. We have to know what to do with the mountain of produce we just bought, otherwise it goes to waste and we order out pizza! Planning ahead makes all the difference! I LOVE to cook...however I don't ALWAYS love to cook. There are just as many days in my week that I don't want to make a meal as there are that I do. I am a creative person and if I'm not "inspired" to make something yummy... I will throw a bowl of cereal out and call it a night! (Organic whole grain cereal with little to no sugar and raw organic milk mind you!) :-) Here are some things that I like to keep on hand and they are always welcome snacks in my family. They are also keys to assembling quick meals "out of the air" on days that I am less than inspired. :-) They keep well in the fridge for a whole week if stored in a good container. (I love Mason jars and glass pyrex- never plastic.)

Healthy Snacks:

Ants on a Log

Hard boiled eggs (also good for salads or a quick sandwich)

Muffins - Our Muffins are packed with wholesome things, whole grain flour, fresh or dried fruit, sweetened with local honey, packed with veggies or juice pulp. They are always moist and flavorful, and usually filled with fiber. I always make 4 dozen minimum at a time. I freeze two and put two out, which disappear in a flash!) My two year old goes to cupboard and pulls out my muffin tins and exclaims "uffin uffin mommy uffin".

Pops (Popsicles)- However, we don't use Kool aid or store bought juice. If we use juice it is fresh juice we made often packed with vegies. But if you can pour it you can pop it. :-) And you can pour anything after it has been in the blender. :-) My kids favorite are smoothie pops (fresh fruit and yogurt). Homemade lemonade or limeade (made with Stevia or honey) is a pleaser in the summer.

Peanut butter Balls - with the help of a food processor, this is one of our favorite snack foods. They freeze well, so make a big batch. You shop up a bunch of nuts, and dates- roll them into balls - delicious! You can add milk powder, or other dried fruits. I have even stuck a chocolate chip in the center before (hey...you can splurge sometimes!).

Fig Bars- I make my own. They are so tasty! Barbara's and Newman's Own, make a pretty good one.

Veggies Tray with and dip - I have ready-to- eat veggies available. They are quick to crab, dip always makes them so attractive. :-) Then if you want to whip up a salad, or stir fry or casserole or soup or pasta dish or rice dish, your veggies are all "prepped" like the fancy chefs on TV shows. :-) I will often have pre-chopped veggies ready too, pepper and onion pre-chopped are SO handy. They can even be frozen and scoop out what you need to cook with.

Cut fruit - We always have fresh fruit around. It is our candy. We have learned to eat things in season as much as we can. The quality is always best. Produce should be flavorful, colorful and carry a good aroma.

Cheese and crackers - I often have a variety of cheese and wholesome crackers on hand. This goes so well with fresh fruit and veggies (and a good book) for lunches during our school week. They also fill the "craving for bread" (if I didn't get any made that day.) I would really like find some good cracker recipes. I'm on the hunt - please share them in the comment section below if you have any! Tuna or egg salad are also so good on them!

Brochette, Salsa, Pesto or Olive Tampanade - It is so easy to make, it keeps well and makes for wonderful lunches on crackers or bread, quick seasoning for cooking on pizza, pasta, casserole, sandwiches or rice.

Popcorn - YUM! You can get creative with seasoning it too!

Stuffed Grape Tomatoes - Take a baby spoon and scoop out the center of the tomato, fill it with your favorite dip, hummus, cheese, etc.

Frozen Grapes - My kids gobble these UP!

Beef Jerky (watch the ingredients!)

Hard boiled eggs - keep in a mason jar, great for snacking or adding to salads or making sandwiches!

Wraps -We make wraps with spinach or tomato tortilla or Lavash, I make a whole container full of them, cut them into thirds and we much on them all week. They keep really well. These are great for picnics or travel too. We use quality meat and cheese, or tuna salad or egg salad or veggies. ( Always put lettuce in them, at least, but tomatoes don't store as long. Shredded veggies do though!)

Prep ahead:

Preparing some things ahead can take lots of work out of meal prep time with whole foods and baking. It also helps disguise veggies for reluctant eaters.

Shred it! Shred (or grate) veggies that are hard to get your kids to eat and mix them in...everything! Anything made with ground beef, omelets, quiches, casseroles, sandwiches, dips, pasta sauce, salads, soups, muffins, pizza, burritos - you name it!

Sliced apples (or pears) disappear so much faster than whole. Get bowl of cool water, squeeze the juice of one lemon, orange or line into it. And slice up a bunch of apples, dropping the slices in the bowl right away. When you are finished, drain and pat dry and put them in a zip lock back in the fridge - much as needed. :-)

Fruit on salad...YUM! Chopped apples or pears, strawberries, oranges slices, dr. cranberries, or raisins, dr. apples with nuts. You name it. This is how we eat our salads! Be adventurous with your salad dressings. The best are always homemade!

I hope these tips inspire you and spark some new habits into your family's meals. Please share any tips you have or great whole food treats you like to whip up.

All these "make-ahead" ideas are also wonderful for Shabbat foods! :-)