Shake up your Ketchup

Most ketchup on the store shelves contain high fructose corn syrup (unless you can find an organic one).  When I am able to, I buy organic ketchup in bulk.  However, here in Rwanda I don't have that option.  There also may be times when you have run out of ketchup & need a stand in.  I would like to share with you a recipe for ketchup that you may decide you like better than the stuff in the bottle anyways!  With the added spices it makes for an interesting flavor, plus it is sweetened mostly with honey which makes it better for you too.  (Try to use local raw honey to help boost your body's immune system.)

Ketchup with a Little 'Tude
6 oz. tomato paste*
6 Tablespoons white vinegar (you can just fill the empty tomato paste can!)
6 Tablespoons water (again I use the can to measure)
1/4 cup honey
1 teaspoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon sugar (optional)
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon cumin
1/8 teaspoon clove powder (I don't have this, so it is definitely optional.)

Combine all ingredients in a glass jar.  Mix well.  Store in the refrigerator.  That's it!


(The original recipe called for simmering this mixture  for 15 minutes, but I've found that to be unnecessary because I don't mind it a little thin.  If you want your ketchup thicker then bring it to a boil and simmer, stirring often.)


Enjoy!
Lisa

*There is one problem I have with this recipe:  using canned tomato paste.  BPA in cans, especially tomato products, is not a good thing.  If you can find tomato paste not in a can, or in a BPA-free can you'll be better off.  But sometimes we just have to do our best with what we've got!

Gluten Free or Nearly Gluten Free Big Batch of Sourdough Pancakes

Previously on this blog I posted a recipe called "Transitional Sourdough Pancakes", which I had created as a compromise for my family when they didn't like the taste of completely sourdough pancakes.  However, I have a new favorite pancake recipe for our family, and no compromise is required!  In fact, these pancakes are so good I can eat them as is, without any syrup or adornments at all.  However, you may want to try them with homemade fruit syrup (see below) or buttermilk syrup.

This recipe makes a large batch: big enough for our family of 6.  Even if your family is not this large, I would suggest making a big batch of pancakes because once they are cool you can freeze them (put parchment paper between each one and put in an air tight container).  Then when someone needs a quick snack, or you find yourself running late one morning, you can just grab them, pop them in the toaster & in a minute you'll have pancakes!

If you have a gluten free sourdough starter going, then these will be completely gluten free.  If you're like me and keep a wheat sourdough starter then these will be "nearly" gluten free (sourdough breaks down some of the gluten in wheat).  This recipe started out as one from the Cooking Traditional Foods Menu Mailer website.  I modified it slightly, made it a much bigger batch, and arranged the ingredients and instructions so it was easier for me (and hopefully you too).

Tip:  the night before you make these pancakes you want to make sure you have enough sourdough starter for the next morning.  I normally only keep about 1 cup of starter going on my counter, so what I do is get another jar (see my reused peanut butter jars in the photo?), divide my existing starter between the two jars, and then add another cup of flour and water to each.  Be aware that with such a big feeding your starter is going to get really excited and will grow quite a bit beyond where it starts; allow enough space for it to nearly double its size during the night.  I put my jars in a small bowl just in case they overflow- because that's a mess I have experienced a few times & it's not fun!

Big Batch Sourdough Pancakes
1/2 cup butter or coconut oil

1/2 cup coconut flour
1/2 cup tapioca, bean, or other gluten free flour
2 teaspoons baking soda
1 teaspoon salt

4 cups sourdough starter
4 eggs
4 tablespoons honey
1 cup milk (or milk substitute)

1.  Put your frying pan on low heat and melt the butter or coconut oil in there while you complete the rest of the recipe.  Once melted set aside in a measuring cup to cool slightly.
2.  In a large bowl whisk together the flours, baking soda, and salt; removing all lumps.
3.  Add remaining ingredients (including melted butter or coconut oil) and whisk to combine.
4.  Turn heat up to medium on your frying pan.  Once pan is hot, place a desired amount of pancake mix on to cook.  If you prefer thinner pancakes (as we do) use your measuring cup to smooth/spread the batter on the pan.
5.  Flip once the bubbles on the surface begin to pop.  Cook an additional minute or two.  Keep warm on a plate in the oven (with the light on or just slightly warmed & turned off) while you cook the rest of the batter. 

Variations:  When you add in the wet ingredients you can also add 1 cup fruit or vegetable puree.  Such as smashed ripe bananas, applesauce, sweet potato, squash, etc.  Add a bit of cinnamon too if you do!

Fruit Syrup
3 cups frozen berries (such as:  blueberries, raspberries, or a mixture)
1/2 cup real maple syrup
1/2 teaspoon ground cinnamon

Combine all ingredients in a small pot over medium heat until berries are juicy.  You can put it in a blender if you want a thin syrup instead of with fruit bits.  Serve warm.  Store leftovers in the refrigerator.

*This syrup is also a great flavoring for homemade yogurt or cream cheese.  Yum!

Enjoy!
Lisa

Grain-Free Nutbutter Brownies with a Cheesecake Swirl

Recently Food Renegade posted this recipe, via Megan Keatley of the blog Health-Bent (her blog subtitle: "Paleo friendly recipes that don't look or taste like dog food"- love it!)  I tried out the recipe and I just have to share it with you, in case you missed it, because it is really sooo good!  She recommends using a 9x9 pan, but all I have is a 10x10 pan so mine are thin, but still delicious!  Next time I may try them in a muffin tin - if you have a mini muffin tin you could make brownie bites.  Just make sure to watch them carefully in the oven because you'll have to reduce the cooking time.

You can try any nut butter you prefer: here in Rwanda we have something similar to peanuts (just called "ground nuts") that they make a nut butter from.  For the "cream cheese" I used yogurt cheese made from plain yogurt drained through a coffee filter inside a strainer (left in a bowl in the refrigerator- save the whey for "soaking").  And we don't have chocolate chips so I didn't add any of those in, but these're great already without them!

Nutbutter Brownies with a Cheesecake Swirl
Brownie layer:
1 cup nut butter (almond butter, peanut butter, etc.)
2 eggs
1/3 cup cocoa powder
1/2 cup unrefined sugar (i.e. raw sugar, turbinado, sucanat)
1/3 cup chocolate chips or chopped chocolate (optional)

Cheesecake layer:
8 oz. (1 cup) cream cheese or yogurt cheese
1 egg
1/3 cup unrefined sugar
2 teaspoons vanilla extract (optional: substitute with mint, almond, orange, etc.*)

Preheat your oven to 350.  Oil or butter a 9x9 pan (or whatever you are using).

Mix together all the brownie ingredients in a medium bowl.  Stir or whisk until smooth.  Pour into prepared pan.  (then lick the bowl clean... oh wait, did I say that?)

 Stir or beat cream cheese until smooth, then add the rest of the ingredients and mix well.  Drop by spoonfuls all over the top of the brownie batter.  Use a toothpick or knife to lightly draw through the cream cheese mixture, swirling & circling as desired (don't overdo it or instead of nice designs you'll just have it all mixed together).

Bake for about 35 minutes (less if using a different size pan).  The top will be cracked and the cheesecake mixture just starting to brown.  Cool completely & then refrigerate.  Serve cold (like cheesecake).

Enjoy!
Lisa

*another option to try with this recipe would be to add shredded coconut & coconut extract to the cream cheese layer.  I think that would taste great as well!

Chocolate Roasted Almonds

I love this recipe for several reasons.  The almonds are soaked & then roasted or dehydrated, which reduces the phytic acid (see my tab "why soak").  There is no refined sugar in it, only maple syrup or honey.  And the best reason to like it is that I can reach for them when I'm having a chocolate craving, but it gives me protein also.  These would also be a unique & yummy "no clutter" gift to give to someone.

Chocolate Roasted (or Dehydrated) Almonds
2 cups almonds
1 1/2 tsp. salt

Place almonds in a bowl or container and cover with water.  Add salt & swirl around to mix.  Cover and allow to soak for at least 8 hours or overnight.  After soaking, drain and allow to air dry for 2 hours.

1 Tbsp. oil (olive or coconut oil)
2 Tbsp. maple syrup or honey (I used honey)
1 Tbsp. cocoa powder

Combine the rest of the ingredients in a medium bowl and add almonds.  Stir to coat completely.  Place on a parchment paper lined cookie sheet.  To roast, bake at 250 for one hour or until nuts are crunchy, not soft.  Or alternately, you can dehydrate these at lower temperatures for longer periods of time.  Allow to cool completely before storing in an airtight container.

I dehydrated these using the lowest temperature setting on my oven for several hours during the day, then I turned off the oven and allowed the nuts to stay in the warm oven for several more hours.

Enjoy!
Lisa

this post is a part of Tuesday Twister

Chocolate Banana Muffin Bites

This was my second attempt at making a “flourless” dessert. The first banana bread was a big flop (or should I say glop?). I think the cocoa powder helps here. This originally was written as a cake recipe, but since I don’t have a round cake pan I tried it in a bread pan first. That turned out pretty good, but I knew that if I made them in a cupcake pan it would be easier to get it cooked all the way in the middle (and avoid gloppy-ness). These are yummy & even those who are not trying to go wheat, grain, or gluten free will enjoy them!

Chocolate Banana Muffin Bites

3 eggs

¼ teaspoon salt

½ cup honey

¼ cup oil

1 cup mashed (ripe) bananas

½ cup cocoa


Preheat oven to 350. Beat or whip the eggs for 2 minutes (I’m using my rotary mixer I brought to Rwanda with me- remember those?) Add the remaining ingredients and blend thoroughly. Grease or insert paper liners in your muffin tin (12 muffins). Evenly distribute the batter in the muffin cups (about 1 inch of batter in each one). Bake for about 20 minutes. Cool for 10 minutes & then remove.


Enjoy!
Lisa

This post is a part of Monday Mania, Slightly Indulgent Tuesdays and Real Food Wednesdays.

Healthy Peanut Butter Cups

I'm really surprised I have not blogged about these awesome little treats before- these need to be in your recipe book right after the healthy mounds/almond joys.  This recipe comes from the Oceans of Joy blog.  I made them here last week (yes, I brought my [half full] gallon of coconut oil here to Rwanda- and now I am seeing the pitiful bottom of my tub... sigh...).  After not having a good treat for a while I was so ready for these & loved having one each day- bliss!

I know these peanut butter cups look a little funky on top, that's because my chocolate mixture started to seize when I was ready to put the top layer on, so I had to just put little dollops of chocolate on each one- still tastes good though!

Healthy Peanut Butter Cups

chocolate layer:

1/4 cup coconut oil

1/2 cup cocoa powder
1/8 cup honey (more if you like your chocolate sweeter)
1 tsp. vanilla

Melt the coconut oil (in a skillet or a hot water bath).  Add the rest of the ingredients and combine until smooth.  I used a regular muffin pan (12) for making these, in the past I have used a mini muffin pan also.  Line each muffin cup with a paper liner or oil thoroughly.  Evenly distribute half of your chocolate mixture into the muffin cups (start with about one tablespoon in each one).  Place in refrigerator or freezer to cool.

filling:
3/4 cup peanut butter
2 Tbsp. honey
1 tsp. vanilla
1/4 cup coconut oil
1/3 cup ground nuts (optional, I did not have them this time)

Melt the coconut oil again, add in honey, vanilla, and peanut butter.  When thoroughly combined stir in the ground nuts.  Evenly distribute the peanut butter filling into each muffin cup.  Top with the remaining chocolate mixture (if you need to, gently reheat it, being careful not to let the chocolate seize).  Refrigerate or freeze until firm.  Store in refrigerator and enjoy this healthy treat!

In my last post I promised you a picture of my kitchen sink, so here it is: 

Use your powers of perception carefully here- notice anything odd about it?  Hmmmm.  How about those interesting spickets for water that only pour into one side of the sink?  Yeah, sometimes the way they do things here just makes you say... "Huh?"  In order to fill the left sink for doing dishes, you have to use a cup to transfer water into that sink.  But, if I haven't said so already, I am very thankful to have a kitchen with counters and cupboards, because the last time we were here our kitchen was just a room with a refrigerator and a table that doubled as a cupboard and work area.

I am also having awesome success here with my sourdough.  I will post another time about how to dehyrdrate sourdough starter (I brought some of mine from home).  I don't know if it's the elevation (5000 ft.), the air, climate, or the flour (there is no such thing as whole wheat flour in these stores, white only) but my starter actually smells like yeast and is making the most amazing bread!  Very exciting for me when at home all I got was super-sour dense bread that no one else in the family would eat!

Hope all your kitchen adventures are successful this week.
Enjoy!
Lisa

Wheatless Sucess! Oat Flour Pasta

If you read my last post you know we are trying to eliminate wheat from our diet right now (in addition to several other things).  My first wheat-free baking attempt was not a success at all.  It was a flourless banana zucchini bread that came out of the oven, like, well, mashed bananas, zucchini, and honey- pretty much like it went in.  Not so great. 

I found at the local market here we have some interesting flours: (red) millet flour, rice flour, cassava flour (like tapioca flour I think).  The red millet flour is not original to Rwanda, but rather is for a porridge traditionally fed to children in the neighboring country of Uganda.  I made the porridge first, in spite of it's laughable vague directions: "mix flour with some cold water to make a paste, add to boiling water and cook for a while".  It was very bland, but after generous amounts of vanilla, honey, cinnamon and milk it was a nice sweet porridge.  Millet is supposed to be healthier for you than wheat, and easier to digest.  I wonder if maybe that's why only 2 hours after we ate breakfast we were hungry all over again?

The next thing I decided to try was a recipe I found for oat flour linguine noodles.  We have oats & a blender so we were able to make our own oat flour.  I didn't make quite enough so I added about a 1/4 cup of millet flour (which is why you will see it having the "whole wheat" appearance).  I was actually surprised at how easy the dough was to handle & that it turned out fine.  My kids can't wait for me to make it again!

Oat Flour Linguine Noodles

2 cups oat flour (or 1 3/4 cups plus 1/4 cup other flour)
1 1/2 teaspoons salt
2 eggs
2 Tablespoons oil
2-4 Tablespoons water

Combine the flour and salt in a mixing bowl.  In the center make a well and put the eggs and oil in there.  Slowly whisk these together until dough is crumbly.  Add water 1 Tablespoon at a time, stirring after each one, until a nice dough forms.  Knead dough for 5 minutes (I did this both in hand and on a floured counter).  Cover & allow dough to rest.

If you have a pasta extruder - use it!  I however, rolled my dough out onto the counter as thin as I could (which still was not as thin as it should have been- but this did make it easy to transfer to the pot).  Cut into 1/4" strips.

Boil water in a large pot.  Have a timer handy and set for 6 minutes.  Once it's in full boil, transfer noodles to pot (I put mine on a plate & then carefully dropped them into the boiling water- but trying to get them in there as quickly as possible).  Cook for 6 minutes, then drain immediately and serve.

I don't have a picture of the finished product because we were hungry - it was on the table & gone!  I think one of the effects of going off of wheat is you no longer have that satiated feeling - we all feel hungry all the time it seems now!  What do you think?

You see that oatmeal can in the top picture (the oats came from the UK to be sold here).  Well, money is tight for us so I haven't bought mixing bowls, but that can worked as my mixing bowl.  I tried to use it for my rolling pin also, but it was not strong enough, so I grabbed a large plastic bottle of my son's vitamins.  That got the job done good enough!

Enjoy!
Lisa

This post is linked up to Wheatless Wednesday, Real Food Wednesday, and Monday Mania.

Taco Soup

How do you stretch 1/4 lb of beef to feed four people?  Taco soup is a great way to stretch your meat (and be kind to your budget) as well as getting nourishing bone broth into your family.  I know soup is not the first meal you think of in the summer heat, but if you let it cool a little bit before eating (not piping hot) you will find it to be a satisfying meal.   Plus, this is an easy meal to throw together from things you probably already have in your pantry or freezer.  If you substitute fresh vegetables for frozen, just allow a little more cooking time.

Taco Soup

1/4 lb. ground beef (or other chopped meat)
clove garlic
1 Tbsp. chopped (green) onions
3 cups bone broth (chicken or beef)
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup frozen green beans
1/2 cup frozen shredded potato
1/4 cup salsa (or more, to taste)
1 cup pinto beans (or other)
1 corn tortilla
cheese (shredded)

Brown the ground beef along with garlic and onions.  I also added a teaspoon of Italian seasoning.  Break up meat & cook until all red is gone.  Add remaining ingredients and bring to a boil.  Reduce heat to simmer.

Meanwhile, cut corn tortilla into 1/4" strips, then cut strips into 1" or 2" pieces.  Stir into soup. Simmer 5 to 10 minutes.

While still very hot, ladle into bowls and immediately add a generous amount of shredded cheese on each serving, allowing it to melt into gooey goodness!  You might want to try sour cream or avocado too.

This recipe could even serve 6 people if you start the meal with a generous fresh salad first and then serve the soup.

Enjoy!
Lisa

Power Bars

This recipe originally came from the Nourishing Protein Bars over at Passionate Homemaking.  When I tried the recipe for some reason my bars were "missing" something (it was like eating a mouthful of peanut butter) so I let it get soft again (sat the pan inside the recently used toaster oven & it softened right up).  Then I mixed in a bunch more "stuff" and thought I'd share with you.  These are a great in-between meals snack: satisfying & easy to grab one on the go.

Power Bars
2 cups almonds
1/4 cup flax seeds, chia seeds, or pumpkin seeds *gound in a coffee grinder* I forgot that step & will tell you whole flax seeds are not fun to chew! 
1/2 cup dates
1 cup shredded coconut
1/2 cup peanut butter or almond butter
1/2 tsp. sea salt
1/2 cup coconut oil (melted)
4 Tbsp. maple syrup or honey
3 tsp. vanilla extract
1 cup raisins or diced figs (I used figs)
2/3 cup cashew pieces
1 cup chocolate chips/chunks (use this recipe for healthy chocolate)

Place almonds, ground seeds, dates, coconut, peanut butter and salt in food processor. 

Pulse for about 10 seconds.  Stir sweeteners & vanilla into melted coconut oil.

Add to food processor & pulse until it forms a coarse paste.

Pour mixture into an 8x8 pan.  Stir in the raisins or figs, cashews, and chocolate chips.  Press into pan.  Chill for 1 hour, until mixture hardens.  Make 4 cuts vertically & horizontally in your pan so you have 16 bars.  Cover & store in refrigerator or freeze for another time.

Enjoy!
Lisa

Please feel free to comment this week, but our family is with a team working at an orphanage in Ensenada, Mexico, so I will not be able to approve or reply to comments until after July 1st.  This week's posts were written & publishing scheduled ahead of time- just for you!

Homemade "Mounds" or "Almond Joy" Candy

The other day my husband came home from work & saw my computer open to a page on The Nourishing Gourmet that featured a picture of her homemade "Mounds" candy.  Right away hubby started talking about how good they looked- and when I looked at the ingredients I thought, "I can make those!"  So I did  :)  Have you tried them yet?  If you like coconut & chocolate- you must!  They are UH-MAZE-ING!  If I had an award to give, I would certainly give her one for this recipe.

I used a mini muffin pan, so the recipe made 24 candies.  I used 2 "crispy" almonds in each one (you could do 3, or use chopped), so you would need at least 48 almonds this way.  Here's my 1 1/3 coconut in the bowl (I used unsweetened shredded instead of flaked) along with the teaspoon almond extract and 1/4 c. honey & 1/2 c. coconut oil that I melted in pot of hot water.  You don't have to use muffin liners & may not want to- I will go into that more...  Using almonds make these more of an "Almond Joy", but because it is a dark chocolate, not milk chocolate, it's kind of a "Mounds" & "Almond Joy" hybrid.

OK, so my 6 year old son is a camera fiend & he took this picture of me furiously stirring up my coconut/honey/oil mixture (and then he took 20 of the dog).  Sometimes his pictures actually turn out & I am so thankful for the "delete" button on digital cameras (as well as the fact that the sink of dirty dishes is behind me where you can't see it)!

Here is the coconut mixture sitting on top of the almonds. Next it goes into the freezer for 30 minutes, and you can work on the chocolate mixture (or spend some time deleting pictures from your digital camera).

Here is the coconut oil, tablespoon vanilla, scant 1/4 c. honey and 3/4 c. cocoa powder getting mixed together.  I want you to know I was almost out of coconut oil, so I only used 3/4 c. instead of the 1 c. called for & it still turned out great.  In fact this chocolate mixture is more than great, it's so-good-I-have-to-lick-the-bowl-clean great!

Oh yeah!  There it is- can you believe that ingredients this simple can make something this awesome?  Now, if you are using paper liners you have an extra step here- you have to remove the paper liners before you put the chocolate layer on- you see the cups are so full that the chocolate will run over the top & around your paper liners.  Not good.  So, why use paper liners?  Well, if you notice in my picture below my candies ended up looking "chocolate dipped" because the paper liners are smaller than the muffin cups, they freeze that way & then the chocolate goes all around them.  So, if that look is important to you- go for it- otherwise skip the paper liners!  By the way, if you use a tablespoon to measure the chocolate mixture on each candy it should work out just right.  Freeze for another 30 minutes or so, wait patiently, until...

My husband took one bite of these and said, "These are way better than Almond Joy!"  My daughter (11 year old milk-chocolate-loving-sweet-toothed one) said, "These aren't sweet enough" and as she was finishing it she said, "Can I have another one?"  LOL- yes!  Kimi says to store these in the freezer but we put them in a container & they store well in the refrigerator.

WARNING: these candies may cause serious cravings & consuming thoughts of... MORE!

Enjoy!
Lisa

This post is a part of Fight Back Friday at Food Renegade

Exploding Toaster Ovens & "Girl" Talk

This post is a part of the Tuesday Twister Blog Carnival at Gnowfglins

and Gratituesday at Heavenly Homemakers

Just so I'm not accused of being over-dramatic, I should say that my toaster oven did not explode with a "BOOM!".  What did happen was very strange though.  We've had this toaster oven since Christmas.  I asked for it so we could avoid microwave use.  The reasons why are listed out for you here.  So, on Friday I was cooking some hot dogs for my son in there (uncured hot dogs, thank you very much Trader Joe's for no nitrates!)  When I heard the "tinkeling" sound of a lot of glass shattering in the kitchen.  What I found was this

The entire glass door had spontaneously shattered into tiny pieces.  Every last bit.  There were a couple of pieces that were even all the way across the kitchen floor.  So bizarre!  Thankfully no one was near it when it happened.  A friend reminded me to check the CPSC website to see if it had been recalled- it hadn't but I did file a report on what happened.  Kind of ironic that I started using a toaster oven to be "safer" and then this happens!  We took it back to the store and got a different toaster oven- no more Black & Decker ones for me!

One thing I have been enjoying in my kitchen this week has been these oh-so-good Healthy Grain Free Brownies.  The first time I made these they were thin & dense, but still very good.  Then I saw another similar recipe at Just Making Noise.  The difference was more eggs, more coconut oil, more salt & vanilla, and 2 T. coffee substitute.  I decided to morph the two recipes (and not use coffee substitute in mine) and the result was a wonderful soft fudgy treat!  I used the Healthy Grain Free Brownie recipe and used 3 jumbo eggs (you could use 4), between 1/3 & 1/2 c. coconut oil, and the extra vanilla.  Now the bittersweet chocolate I'm using was strong- about 84-90% cacao bars from Theo.  The great thing about their bars, besides being fair traded and organic, is that they do not contain soy.  Just cocoa beans, sugar, cocoa butter, and vanilla beans.  The way it should be!  But because the flavor is so strong, and I wanted to make sure all the flavors blended together, I melted the coconut oil and chocolate together before adding to the batter.  It turned out great!

I feel good having this kind of treat because: lots of good for you ingredients & no grains (most of us consume way too many).  Both black beans and dark chocolate are high in magnesium.  Magnesium is helpful for women when we are PMSing- maybe that's why we crave chocolate?  I'm about to delve into some "Girl Talk" here- so guys beware.  :)  When I was a teenager I never had PMS.  No cramps, no irritability, nothing.  Then, when I got married at age 20, I went on hormonal birth control.  Suddenly I had headaches & all the other PMS stuff.  I was only on birth control for about 6 months, but my hormones never were right again after that.  Fast forward 18 years to 2010.  Every single cycle I have 2 weeks of PMS and then I have to take Ibuprofin to manage the painful cramps when my cycle begins, and this is how it has been for 18 years.  That is, up until last month.  Last month I had one day pre-cycle where I was feeling irritable, so I upped my intake of magnesium foods (black beans, dark chocolate, almonds) and felt better the next day.  During my cycle itself I felt light "twinges" but no cramping really.  Nothing that was enough to interrupt my day.  I could hardly believe it!  It was amazing!

We have made so many changes to our diet I can't tell you what I should attribute this too.  Soaking grains?  Raw milk?  Kefir?  Eliminating processed foods?  I have no idea.  But I am delighted & thankful!

Here's to your health journey too.

Blessings,
Lisa