Going through my reader today, these caught my eye:
Decoding Labels by the Food Renegade
– Learning to identify hidden toxins like MSG in packaged food
Vanilla and Toasted Coconut Bars
– Simple snack recipe
Let’s Demystify the GAPS Diet
– Good information for those learning to heal their gut health.
Collapsible Storage Bins Tutorial
– This just looked like fun! Why buy them when you can make them for a fraction of the cost?
I love the benefits of herbal teas, but don’t always feel like brewing up a batch. I have been trying to get in as much red raspberry leaf as possible the past few weeks, because I know how amazingly good for me and baby it is. Last night I decided I didn’t feel like warming up hot water to make a big batch of tea. Instead I filled a half gallon jar with about 7 cups of filtered water, added my herbs, shook it well, and left it on my counter all night. The next day, I strained off the herbs and sweetened the tea with a bit of raw honey. It was just perfect. I left it in the fridge. It was gone by dinner time. The kids love any herbal tea around here. Here are my proportions:
Raspberry Mint Tea
- 1 cup red raspberry leaf
- 1/4 cup peppermint or spearmint leaves
- 6-7 cups water
- stevia or raw honey to taste
That was it! I am now making up various teas the night before for the kids, so they will stay out of mine. I try to keep the proportions to about 1 1/2 cups of herbs to 6-7 cups water. Some of my favorite combos so far are:
- 1 part red raspberry leaf
- quarter part hibiscus
- quarter part rose hips
- 3/4 part chamomile flowers
- 1/8 part lavender flower
- 1/8 part fennel seed
- 1/4 part lemongrass
- dash hibiscus
- dash orange peels
Have fun and experiment with what herbs you have on hand. I like to look up tea combinations from my favorite tea suppliers and then copy their recipes to my tastes. If you’re looking to build an herbal cabinet: grow them yourself or order from Mountain Rose Herbs, Azure, Frontier, or the Bulk Herb Store. I started ordering just a small $20 order here and there as I could, Eventually, you’ll build up enough of a stock that you can try many different, healthful combinations. Have fun experimenting and enjoy!
In the on going quest to get good nutrients into my children, unsuspectingly if possible, I have fallen in love with avocados and cacao. I have also been on the look out for ways to add their moringa powder into their shakes without it being too noticeable. The kids love their chocolate milk (see our probiotic chocolate milk recipe); yet I wanted to add just a bit more fats to it to make it more substantial, especially for the little ones who might not eat as well-rounded a diet as I would like. After making an avocado chocolate mousse cake that was a smashing success with all ages, I thought I might as well throw it in as a shake. Avocados are awesome fats that feed your brain, especially the brain of a developing young mind. They are loaded with Vitamin B’s as well. All around, I think God created the perfect little meal in an avocado.
Chocolate Avocado Shake
serves about 6-7 child sized straw cups
- 5 cups fresh, raw milk
- 1 avocado
- 1/2 cup cacao powder
- 1/3 cup sucanat
- 3-4 tsp moringa powder
- 1/4 cup raw honey (or more to taste)
- stevia to taste
- Add all ingredients to blender.
- Blend on low for about 30 seconds.
- Pour and enjoy!
If you like your shakes cold, feel free to add in some frozen milk cubes, frozen ice cubes, frozen strawberries, or frozen whey cubes. You’ll be amazed at how rich and creamy this drink is! Cacao covers so many flavors that you can’t even taste the avocado or moringa. It’s good to be sneaky some times. 🙂