Butternut Cinnamon Muffins

It’s fall! Crisp air, pumpkins, sweaters, squashes, lots of cinnamon and spice fill our homes. Always looking to hide some veggies in delicious food, I baked up a medium butternut squash to use as “pumpkin” in our muffins. These use sprouted wheat flour and raw honey for a sweet treat, especially for those on a Recovery Diet type lifestyle.


Butternut Cinnamon Muffins

makes about 24 muffins


  • 4 cups cooked butternut or other fall harvest squash
  • 1 cup butter, organic
  • 1 cup raw honey
  • 1 tsp pink salt
  • 2 TB baking powder, GMO-free
  • 1 TB cinnamon
  • 1 TB vanilla extract
  • 6 eggs, pastured by a local farmer
  • 4 cups sprouted flour (watch for consistency as every flour is slightly different)


  1. Preheat oven to 400 degrees.
  2. In a mixer, add squash, butter, honey, salt, powder, cinnamon, vanilla and eggs – blend until well incorporated.
  3. Add flour one cup at a time, mixing well in between each addition. Mix well for a few minutes.
  4. Pour batter into parchment baking cup lined stainless steel or stone muffin pans.
  5. Bake in preheated oven for about 25-28 minutes.

Enjoy while reading your favorite book with a sweet sibling, of course.

Goat Cheese Zucchini Frittata

I cannot rave about local organic farmers enough! Hard-working, fighting against the grain, doing all they can to produce a sustainable, nutrient-dense array of foods on a limited budget, and so much more. If you’d like to help local farmers – besides buying local of course, Farm to Consumer Organization is a great place to help, Weston A. Price Organization as well as the Cornucopia Institute all work to support farmers in need, educate the public, and counteract the mis-information so prevalent in our “modern” country.

This recipe is predominately made with locally sourced ingredients from organic farmers. I use goat milk and cheese at this time, but it could also be done with raw cream and cream cheese instead if you’d like.


Goat Cheese Zucchini Frittata

serves about 6-8 people


  • 2 medium zucchini, thinly sliced
  • 2 small summer squash, thinly sliced
  • 2 carrots, thinly sliced (I used my Breville Food Processor to slice these extra thin)
  • 1/2 onion, diced
  • 4 garlic cloves, minced
  • 4 TB, butter
  • seasonings – cumin, cilantro, lemon, coriander, paprika, chili powder, pink salt
  • 1 cup chopped tomato
  • 4 bunches basil – I used a mix of purple and Italian


  1. Saute above ingredients (except the basil and tomato) until softened.
  2. Pre-heat oven to 380
  3. Add following ingredients to a blender:
    1. 12-15 dozen pastured eggs
    2. 1 cup goat milk
    3. 8 oz goat cheese
    4. 1/2 cup sprouted flour
    5. pinch of pink salt
  4. Mix all ingredients for about a minute.
  5. Grease a cast-iron, ceramic coated 9×11 pan (or stainless steel).
  6. Pour sauteed ingredients into pan, spread out.
  7. Add tomatoes.
  8. Pour egg mixture into the pan.
  9. Sprinkle basil over top.
  10. Add fresh cracked black pepper atop.
  11. Bake in the oven for 28 minutes.
  12. Serve with some fresh sourdough bread and a salad for an awesome dinner.

Enjoy the fresh foods while they’re in season! Thank God for His amazing creation!


Creamy Tuna Pasta Bake

Do you ever get bored with the same stand by recipes? I do! The following recipe uses Jovial brown rice elbows (Jovial brown rice is my favorite pasta brand); goat milk, and goat cream cheese (as I am on a modified Recovery Diet until this baby weight is off) – though it would work just fine with organic, raw cow dairy. For recipes like this, where the pasta and sauce are neutral, try experimenting with various spice blends. I buy them in bulk through our Frontier buying group (the Berbere Spice blend – can be found anywhere online though).


Creamy Tuna Pasta Bake


  • 2 boxes under cooked Jovial brown rice elbows, salted (I use pink salt)
  • 1 cup chopped red onions
  • 1/2 cup chopped sweet peppers
  • 2-4 cans Planet Earth (BPA free lining, wild caught) Tuna (or leftover fish – I used left over salmon), drained
  • 3 cups frozen greens (I get an organic baby greens mix, throw the bag in the freezer and then crumble up handfuls into whatever dish or smoothie I need it for)

—–Throw all these ingredients in an extra large baking dish (or 2 9×13″ pans)——-

Sauce —  In the blender add:

  • 3 cups goat milk (or raw cow milk)
  • 12 oz goat cream cheese (or regular organic cream cheese)
  • 1 tsp pink salt
  • 3 cloves garlic
  • 1/4 cup sprouted flour
  • 1/2 tsp nutmeg
  • 1/4 tsp Frontier’s Berbere (or the like – or more if you like it spicy)
  • 1 tsp dried mustard
  • 1/4 tsp paprika


  1. Add all the first set of ingredients to a large baking dish.
  2. Pour the blended sauce over the pasta blend and mix well.
  3. Top with Asiago cheese.
  4. Bake in a pre-heated oven at 350 for 20 minutes, or until bubbly.

The bowl pictured was all that was left after 11 people devoured it. 

Chocolate Cupcakes – honey, sprouted

I must say I love a good tea party. When my oldest girl was little (she’s 18 now), we used to attend a formal tea party and always had such a sweet time. As Hannah (my 10 year old) grows older, she now loves making and sharing tea with others. On the menu, she requested to have chocolate cupcakes, with a strawberry on top. With the milder weather, dandelions are popping up. She picked a wide array and plans to make dandelion flower tea for the spread as well. The recipe I pieced together for the cupcakes turned out well, so for those looking for a sprouted flour, raw honey sweetened option…


Chocolate Cupcakes

makes about 36


  • 6 pastured eggs
  • 1 1/4 cup honey, raw
  • 3/4 cup milk kefir
  • 1/2 cup filtered water
  • 1/2 cup butter, grassfed
  • 1/2 cup palm oil (or coconut)
  • 1 cup cocoa
  • 3 cups sprouted organic flour (I used a mix of barley and pastry wheat from To Your Health.com)
  • dash stevia
  • splash of vanilla
  • 1 tsp pink salt
  • 2.5 TB gmo free baking powder


  1. Preheat oven to 365-375
  2. Add all ingredients to a Blendtec of high speed blender.
  3. Mix well.
  4. Pour out into paper lined cupcake pans.
  5. Bake at 365 for about 18-22 minutes.
  6. Allow to cool before frosting.
  7. Enjoy!

Homemade Infant Formula (goat milk)

Breast milk is an amazing composition that cannot be re-created. However, there are sometimes circumstances where nursing that little one is not possible. For parents wanting the next best thing to breastmilk, here is a formula that can be used. If you would like to read up on the toxicity and dangers of infant formulas on the market, here and here are some articles. All ingredients can be found on Amazon. If one is unable to locate a raw milk farmer (for the goat milk if baby is under 10 months, and raw cow if baby is over 10 months), there is a dried goat milk powder that is of good quality for this formula. Of course, a raw milk would be preferable to dry for its nutrient profile.


Fresh Goat Milk Formula

1 quart

  • 3 3/4 cup raw goat milk from reputable farmer
  • 1 tsp Moringa powder (I use Jamaican Pure)
  • 1 TB Blackstrap Molasses (organic)
  • 1 TB fresh cow whey (if using goat – add 1 TB ghee)
  • 1 tsp Renew Life Infant Probiotics

Mix all ingredients in blender and store in fridge for up to 1 week.

Dry Goat Milk Formula

1 quart

  • 3 cups of Mt. Capra goat milk, full fat
  • 5 TB cow whey (Raw Grass Fed Whey by Happy Healthy Cows)
  • 3 tsp Renew Life Infant Probiotics
  • 3 TB Moringa powder
  • add blackstrap molasses for flavor and minerals if needed

As the baby gets to be around 7 months of age, you can add 1 capsule of Vital Proteins Liver to each quart. Mix all ingredients (except the molasses) in a quart jar. Add 2 TB of mixture to 4 ounces of filtered water. Keep powder in the fridge for up to 3 months.




Basic Herbs for Common Ailments

Often as people are healing and detoxing out stored heavy metals and toxic poisons, stored bacteria and/or viruses are released and need to be killed out effectively and efficiently. Using medications with harmful side effects disables and works against the body’s natural immune response and capabilities. Giving the body tools to overcome pathogens and invaders and allowing the God designed immune system to do the job it was amazingly engineered for creates a life-long immunity against pathogens and makes the body stronger for the future, instead of killing all the good microbes with an antibiotic and leaving the immune system crippled and the body even more vulnerable to the next round of invaders always present (and now mutating against all the chemicals, pharma drugs, insecticides, etc. we have created in today’s industrial countries) in the environment. We will never rid the earth of all pathogens, viruses, bacteria (though we sure can get our ecosystems healed and functional to keep them in check!), but what we can do is keep ourselves strong enough for anything and our herbal medicinals on hand. Here is a list of common symptoms and herbs I have used to help:


  • Ear Infections: Older children/adults – can place a freshly sliced piece of garlic just inside the ear to help kill it out; frankincense eo diluted traced around the outside of the ear for inflammation and pain; Dr. Christopher’s Ear oil – or similar oil infused with garlic and mullein – warmed, dropping several into the ear, allowing to drain inside (can also use colloidal silver alternatively) and placing a cottonball in the ear gently to keep the oil inside to do its job; apply twice daily for about five days.
  • Fevers: Fevers are not the enemy! (Do a search on Dr. Mercola’s website and you’ll find all kinds of helpful articles explaining fevers and pain medication dangers.) They are the body’s natural immune system cranking up the heat to destroy the invaders. Helping to facilitate the fever is helpful; using Feverfew extract for children is useful, cool washclothes, pink salt baths, lots of fluids, Superberry powders (or organic juices) – like acerola cherry, mangosteen, goji, and pomegranate in high amounts aid the body with Vitamin C which gives the immune system weapons for their fight; peppermint eo on the belly button, anti-microbial eo blends on the feet, and probiotics all are useful.
  • Cold/Flu: Different bacteria/viruses are lumped into this category. In general, if you know which one you’re dealing with it is easier to find the solution. Some broad combinations that would cover a vast array of invaders includes: Oregon Grape Root, Goldenseal, Olive Leaf, Yarrow, Garlic, Oregano oil, Elderberry Syrup, and at times Chickweed and EO blends like ProShield (Ameo) or OnGuard (doTerrra) – or make your own blend using similar oils (clove, cinnamon, lemon, rosemary, black pepper) with Florihana pure quality type essential oils. I usually do two doses (morning and night) of the herbs for about seven to ten days. Useful blends also include doing the hot toddy type tea, fire water, hot cider, Dr. Christopher’s Super Garlic Immune, or other Super Immune blends (I make my own extract with 10 different anti-microbial herbs); probiotics, Superberries (as listed above), and avoid sugar as it immobilizes the immune system.

If the symptoms seem to be lingering, it’s great to switch up the herbs used or get an applied kinesiologist to check to see which would be the best for what is going on. That’s my personal favorite thing to do – just muscle test to see what is needed so there’s no wasted time or resources.  Be patient with natural healing and allow the body to run things on its own time. Pray and always seek the guidance of the Ultimate Healer and Heavenly Father who leads us gently to truth and to those who can help us if we are seeking. May God bless your efforts!

*The information contained here is meant to inspire you to make your own health choices, it is not intended to diagnose, treat, or “cure” disease. We operate in a realm of health. For information on disease management and medications, see your medical doctor.

Summer Garden Tuna Stew

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This summer our CSA farmer has had a bounty of delicious veggies. We are so blessed to have a such a great, affordable resource for our family. Enjoying our second year of hosting a CSA drop, the benefits just keep coming in! I had to make way in my fridge for a new load this past week and needed to make a tasty dish that was packed full of these veggies. After the birth of our 10th baby, I also required some extra minerals and nutrients as I continue to recover and nurse the newest sweet bundle – so I used a chicken stock made from a dear friend with the feet and bones of chicken for a super broth. Here’s the gist of what I did:

Summer Garden Tuna Stew

serves a small army


  • 1/2 gallon homemade chicken stock
  • pink salt to taste
  • freshly ground pepper and minced garlic to taste
  • 8 potatoes, finely chopped
  • 1 purple onion, finely chopped
  • 4 roasted tomatoes
  • 3-4 roasted (or fresh) summer squash or zucchini, finely chopped
  • 4 carrots, julienne style
  • 1/2 lb roma beans, cut
  • 2 glass jars of tuna, drained
  • 2 sweet corns, cut off the cob
  • almost 1 quart of soured raw cream
  • handful of chopped fresh basil


  1. Combine all ingredients except the cream and basil into a large stockpot and heat until simmering.
  2. Allow to cook on a gentle simmer for about 30 minutes.
  3. After the potatoes are softened, add cream and basil and continue to cook for another 15 minutes.
  4. Serve with some toasted sourdough and ENJOY!