Having the eight of us to feed on a budget can be tricky sometimes. My kids love bread with everything, or even by itself so we go through A LOT of it. I make loaves of bread pretty regularly in our bread machine, but practically having a whole ton of frozen rolls works better. They warm through quickly and the kids can grab one themselves.
I have tried many, many recipes and this one is by far our favorite. It makes between 60-100 rolls depending on how large you make them.
6 tbs Yeast
6 c. Warm water
3 tbs Salt
1/2 c. Honey or Maple Syrup
16 c. Flour
Optional add in 1 c. Flax
Start by pouring the water, yeast, salt and honey into a large bowl. Put the bowl in a warm spot to let the yeast activate. I like to turn my oven on warm, and set it in there. Within 10-15 mins it should be bubbly and ready to go. Add in the flour (and flax if you’re using it) mix and knead well. Set the bowl back in a warm spot until the dough has at least doubled in size, usually 20-30 mins. Then knead well again, and pull dough off into small roll sized pieces. Roll them into balls and set them on a baking sheet, you will need multiple. Once you have your rolls all set out, let them rise and double in size again. Then bake at 375 degrees, for 20-25 mins, until they are a light golden colour.
If you are freezing your extras, let them cool completely before freezing.
Fermented drinks are becoming a new love of mine, and my family always has great new ideas for me to try. My husband Ray grew up in Mexico, remembered drinking tepache as a child and asked if I could brew some up. Tepache is a fermented beverage made from pineapples, its crazy, easy to make and takes just a couple of days, plus its delicious!
Traditionally Tepache is made with pineapple skin, but when non-organic pineapples are so cheap I opt to use the flesh and dispose of the skin. Plus the fermented chopped pineapple makes a really tasty, and healthy snack.
3 average size pineapples
1.5 cups of organic cane sugar
1.5-2 gallon jar
Start by peeling the skin of the pineapples, and roughly chopping them. Dissolve and stir the sugar in a couple of cups of hot filtered water. Place the pineapple into the jar, pour in sugar water and cover with cool filtered water. I fill the jar as far as I can. Then cover the top of the jar with cheese cloth or another airy fabric. Let it sit out of direct sun light for 3-5 days. Then drain off the pineapple and enjoy the yummy, finished product!
Replace your high carbohydrate noodles with veggies! Nobody needs a big bowl or white flour, oil and sugar. A bowl of pure veggies disguised as noodles? My kids love them and it makes me feel good knowing they are filling up on nourishing, healthy foods.
1 sweet potato
One vegetable peeler or spiralizer.
Makes 2-4 servings depending on size.
Peel your veggies into long strips then set on paper towels to “dry” for 15 mins. Squeeze out excess liquid (super important step). Heat for 3-5 mins in a hot skillet with a good quality butter or coconut oil.
You can serve these with marinara, butter, grated Parmesan, curry or make noodle soup with them! Use them exactly like that unhealthy pasta and the possibilities are endless.
Breakfast that tastes just like dessert? Yes please! This smoothie is great way to start your morning, packet full of healthy nutrients to kick start your day.
1 c. Coconut milk
Large handful of spinach
1 tbspn Hempseed
1 tbspn Chia seed*
1 tbspn Cocao powder
1 tbspn Cocao nibs
1 drop Young Living peppermint EO**
Water, enough to smooth out consistency
*You can pre-soak your chia seeds in water over night, that prevents them from thickening your milkshake up.
**If you don’t have YL essential oil, please use fresh mint leaves. YL is the only brand I have found to be safe enough to ingest.
I like to use our Bullet to blend my smoothies, it gets all the seeds really ground up. I place all the ingredients into the bullet cup, and blend until smooth. You may need to add more water to get the right consistency, I like mine to be as smooth as a milkshake!
Cacao is a super, yummy, health food that is becoming increasingly popular. It’s a part of my families everyday diet and here is why!
What is cacao anyway? Isn’t it just fancy cocoa?
Well kind of! It comes from the seed of the same tree, the Theobroma cacao, so it starts life as the same substance. Cacao is raw and minimally processed; where as cocoa is roasted, processed and sometimes mixed with additives and preservatives.
What makes cacao a super food?
Magnesium– Cacao is the most concentrated source of magnesium found in nature. It is vitally important to heart, bone, muscle and nerve function. Studies have shown that up to 80% of Americans are magnesium deficient.
Fiber- Cacao has 9 grams of fiber per one ounce.
Iron– which is necessary for red blood cell production.
Antioxidants- They are so important to your health because they absorb the free radicals that cause damage in the body.
Mood- Cacao stimulates the brains neurotransmitters that trigger emotions, so it can make you happier!!
Anandamide- is a lipid nick named “the bliss molecule” that is found in cacao. Another mood booster!
Phenylethylamine- Is a chemical our bodies also make naturally. It helps improve focus and alertness.
How can you use it?
Cacao comes in a powder form and as nibs, which replace both cocoa and chocolate chips in my home. We use it in all recipes requiring either. Cookies, smoothies, pancakes, ice cream, you name it! Its very, versatile and has a great taste! I find it to be a bit sweeter than traditional cocoa.
So grab yourself a bag and try it out!
I love natural remedies, they are almost always my go to. With it being the season for all sort of illnesses this tummy tincture has been a life saver. We use it for nausea, indigestion, and other stomach pain/upset. My kids request it! It’s simple to make and lasts forever.
1/4 c. Fennel seeds
2-3 inch piece of Ginger root (finely chopped)
Small bunch of Fresh mint leaves
Filtered hot water
1 q. jar
Place fennel, ginger and mint into the jar. Fill the jar 1/3 of the way with hot water. Then fill the rest of the jar with vodka. Screw lid on tightly and place in dark spot for 6-8 weeks. Shake jar daily. When your tincture is ready, drain off the herbs and store in mason jars or glass droppers.
The adults in my family use 1tspn-1tbsp per dose. The kids use 1/2-1 tspn. They like to mix with a little ginger ale or water, my husband enjoys it with tea.
Ginger ale was never my favorite until I tried homemade. It is delicious, so fresh and tasty. It has become a daily staple in our home. Not only is yummy, its good for you too. Ginger has some amazing health benefits, such as soothing stomach discomfort and reducing inflammation. You can read more about ginger here.
Ginger ale is relatively quick to make, the most time consuming part is raising your ginger bug. This recipes has never failed to impress.
2/3-1 cup Ginger bug
2 inch piece of fresh organic ginger root, finely chopped
9-10 cups of filtered water
1/2 cup organic sugar
1/2 cup lemon juice
Pour 5 cups of water into a pan, with your chopped ginger root and sugar, bring to a boil. I like to let it simmer on a low setting for 30 mins or so. Then take it off the heat, add 4-5 more cups of cool water. Your liquid should be room temperature, if you need to let it cool a little longer. Then add your ginger bug and stir. Pour your ginger ale into mason jars, leaving a little room at the top of each jar. Set your jars in cupboard or out of direct sunlight, leave them for 24-48 hours. Then enjoy! Refrigerate what you don’t drink, it will last for weeks.
I hope you love this recipe as much as we do!