Hello to all. I’m still dealing with this nasty ‘bug’ as I create this post. This must really be a BAD ONE y’all. I never get sick! My 4-year old dogs are looking at me as if to say, “What’s wrong mommy? We’ve never seen you like this.” Those little sweet things.
So here I am, trying my best to cope. It started with my husband and he agrees that it’s pretty BAD! (So I’m not just being a weenie-whiner because I haven’t seen sick in a long while.)
When my youngest was small, until we figured out her triggers, she would often come down with respiratory issues. This was my “go-to” recipe for her and even as a small kid she never had any complaints about taking this medicine.
Back then I didn’t have an InstantPot, so I would just put the onions in the honey and allow to soak overnight. Not sure if I ever thought about heating them on low on the stove-top to speed up the process until I found the recipe online today.
My idea is that by using an InstantPot, I could set it on low for an hour and not be concerned that they would burn and it WORKED!
Why onions? Onions are rich in antioxidants which make them anti-inflammmatory agents.
Why honey? Well, it’s sweet and makes it easy to tolerate the onions. Additionally, it has anti-bacterial properties – so it’s simply a good carrier for the other items in the syrup. Some say it allows the medicine to stick to the throat too.
Why rosemary? Science says it has anti-inflammatory, anti-fungal, and antiseptic properties.
Here is the recipe I used today:
Homemade Cough Syrup
InstantPot, Medicinal, Recipes
1/2 medium white onion, sliced (yellow will work too)
8 - 12 ounces of honey
1 sprig of fresh rosemary
Heat all the ingredients in the InstantPot on the "LOW" setting for 1 hour.
Alternatively, you can heat on the stove-top, lowest setting - until the onions become translucent.
BUT, I got to thinking….my original recipe (back-in-the-day) used all fresh ingredients. So I added more fresh rosemary and more fresh onions to the jar. I will let it sit overnight just as I used to do. I need the most potent recipe I can find!
NOW, about those leftover onions…
They remained chewy, as one might guess. I just take a few to munch on when I pass by them.
Another idea: I have also been using some unsulphured ginger candies as throat lozenges for night-time. I think I will try making my own by soaking in honey and then dehydrating.
Note: The links to the InstantPot store are links through which I receive a small commission should you decide to make a purchase. I use my InstantPot just about every day. In fact, I have two of them.
I have been sharing this cheese sauce for about 6 years now. I always make it when we are having Tex-Mex food or having a pot-luck type dinner with friends. Everyone is always amazed at how great it tastes. Pairs wonderfully with crunchy tortilla chips. I don’t miss cheese at all. (Side note: I quit cheese about 8 years ago and haven’t had a cold, the flu or even seasonal allergies ever since then. Loving it!)
The original recipe (and also, the name I believe) comes from Vitamix, but I’ve made a few adjustments. I have tried recipes that use steamed potatoes (in place of potato starch) and carrots and even onions, but this one is my favorite. Here is my go-to recipe.
1 cup water
1 ½ TBS lemon juice
¼ cup pimentos , canned or jar OR use 1 roasted red pepper, peeled (of course, you can roast a red pepper over an open flame or broil in the oven)
½ cup raw cashews (or almonds)
1 tsp onion powder
¼ cup nutritional yeast
1 ½ tsp sea salt
1 ½ cups boiling water
2 TBS potato starch (or tapioca starch) mixed with 1/4 cup cold water
Optional Add-ins: Taco seasoning, salsa, jalapenos, etc.
Notes prior to getting started:
1 – I suggest soaking the cashews and definitely the almonds if you do not think that your blender can thoroughly blend the nuts without leaving crunchy bits in the mixture. I always remove the brown hull/skin when using almonds, or I buy them already removed (blanched almonds).
2 – As an alternative to raw cashews and raw almonds, you could try raw nut nutters. ( I haven’t personally tried this option, just a suggestion.
3 – I have been successful with substituting almond flour in place of using almonds and substituting cashew flour in place of cashews – in both instances, I was satisfied with the outcome.
4 – I sometimes substitute green chiles for pimentos. This allows the cheese sauce to appear more creamy white instead of being tinted red by the pimentos.
Place all the ingredients except for the boiling water and potato starch mixture into the Vitamix.
Set machine to 1, turn on quickly increasing speed to 10, and then to High.
Blend for 3 – 7 minutes until steam forms and you can see it coming from the lid’s vent.
Meanwhile, boil water on the stove-top
Reduce speed to 7, remove plastic plug from the lid and add boiling water and potato starch mixture.
Continue to blend until thickened, usually no longer than 1 minute.
Blender Plus Stove-top Directions:
Place all the ingredients except for the boiling water and potato starch mixture into the blender.
Meanwhile, boil water on the stove-top in a saucepan
Once you have a well-blended “cheese” mixture, add it to the saucepan along with the boiling water, bring back to almost boiling temperature.
Reduce the heat under the saucepan and slowly pour in the potato starch mixture while continuing to stir until thickened.
Polenta is a corn-meal porridge. You can top polenta with anything you like which makes it a delicious options for breakfast, lunch and even dinner.
Polenta is identified as a yellow corn-meal. The way it’s process produces a more whole form of what many know as grits and contains 6 g of fiber. ( The most popular form of grits only have .7 g – yet I believe there is a white corn that can be used to create white polenta “grits” which reserves the whole kernels.
If cooking on the stove-top it takes about 30 minutes. Use 1 cup of polenta to 6 cups of water.
But I prefer the much easier option of using an Instant Pot. This recipe makes 4 – 6 servings.
1 cup polenta
6 cups water or broth
Vegetable Toppings: (in photo)
`1 bell pepper
2 stalks green onion
8 ounces mushrooms
4 ounces cherry tomatoes
4 cups spinach
Salt, pepper and crushed red pepper (optional)
Directions: (for Instant Pot)
Add polenta, water and sprinkle with a little salt (optional) into Instant Pot and stir.
Cook for 10 minutes (manually set or use ‘Rice’ button).
After time is up, Press ‘Cancel’ to switch to ‘Off’ and allow natural pressure release (usually 10/15 minutes).
Stir to combine water and corn-meal. Using a whisk makes this easier.
Heat griddle or pan on stove-top.
Add 1 tsp of oil and/or 2 TBS water to the pan.
Add all vegetables except for spinach and stir-fry (stir-steam) until desired tenderness, sprinkle with seasonings of choice.
Remove vegetables to a plate, turn off heat, add spinach and allow to wilt. (Adding a bit of water to create steam will help spinach wilt.)
Serve by adding polenta to a dish and topping with the vegetables.
“The abundance of live, uncooked foods flushes your
body of toxins, leaving you feeling refreshed, energized and relaxed all at the
same time. The pure foods make your skin glow, your hair shine, your breath
fresh [due to a cleaner digestive system]… Colds and flue become fewer and
farther between; many people report that arthritic joins loosen with renewed
flexibility; and gums and teeth become less pront to bleeding and
cavities.” (The Juiceman’s Power of Juicing)
“Juicing vegetables renders their life-giving nutrients
“body-active” in about 15 minutes. [Compare this to the 6 or more
hours it takes to digest the typical American meal which reduces your energy
due and leaves you feeling tired due to the energy needed for digesting the
meal.] When the body does not have to work hard to digest, guess what? We have
more energy. We feel more alive!” (Live Foods, Live Bodies).
I can attest to every benefit in the above quotes. I was
first introduced to juicing almost 30 years ago, and I have been an avid
juicer (drinking juice almost daily) for
the last 10 years.
Yet, I know many people have questions and concerns about juicing and I’d like to address the top three in this document. So let’s begin.
Can’t I make juice in my NutriBullet or blender?
Juice is the liquid nutrient form of fruits and vegetables without the fiber. Juicing requires the use of a special appliance called a juicer. Appliances such as NutriBullets and blenders create smoothies. Of course, to be sure you are getting as many fruits and vegetables into your diet as possible, smoothies make a good addition to your diet just as much as adding juices.
The main difference is that juices contain more nutrients
than smoothies when compared ounce for ounce. For instance, an 8 ounce of juice
contains liquid nutrients extracted from 1
1/4 pound of fresh produce. Whereas, using 1 1/4 pounds of fresh produce
to make a smoothie would result in way more than 8 ounces and way more fiber
than one could probably drink due to the need to add enough liquid to create
the smoothie when using so much produce.
Therefore, ounce for ounce, you get more vegetable nutrients
in juices than in smoothies.
Juices don’t satisfy my hunger
The purpose of juices is to get
more nutrients. It’s not to serve as a meal replacement unless you are juice
fasting or on a specific diet to lose weight. Adding juices in these two
situations can make sure that you are receiving the necessary nutrients to fuel
your cells. Yet, juicing should be added to your regular meal plans.
What about fiber?
But the elimination of fiber from juices allows the nutrients in the fruits and vegetables to enter your body’s cells more rapidly, practically without digestion.
We need fiber, so it’s important that you are eating additional foods to meet your fiber requirements that are found in whole grains, legumes, nuts/seeds, fruits and plenty of vegetables.
To learn about “two more” concerns that people often express, learn juicing tips and the top three reasons why my favorite juice is carrot juice – watch this video.
Fermented jalapenos are my husband’s favorite. They taste just like what you typically find in the jar on the grocery store shelves, but are made without using distilled vinegar and have no preservatives.
These are easy to make. If you have never tried to ferment any food. This recipe would be a great place to begin, providing you like jalapenos. Just slice, add to a jar with salt water brine and leave on counter top for a couple of days.
Ingredients: (This recipe will make a 16 ounce jar. The recipe can be doubled or increased as you wish. )
4-6 large jalapeno peppers, sliced
sea salt water brine (2 TBS sea salt/32 ounces of filtered water)
Add sliced jalapeno peppers to a clean jar. (A Mason type jar with a plastic lid is recommended.)
Fill jar with the sea salt water brine up to at minimum 1 inch from the top of the jar.
Add cap and leave on counter top or place in a cabinet, out of direct sunlight, for at least two days. You may want to sit the jar inside of a bowl to catch any juices that may escape.
Jalapeno peppers are ready when the color seems to have faded from deep green to a lighter shade
Leave (or take away) membranes and seeds to adjust the HOT level
Use a wide-mouth jar and glass weight to guarantee that peppers stay submerged underneath the salt water brine. Or, simply open the jar on day two/three and press jalapenos under the salt water brine.
Use an air-lock system to prevent air-bubbles (created during fermentation process) from pushing the juices out of the jar.
This is my go-to recipe for breakfast (in addition to a morning smoothie which I usually have while cooking pancakes). Notice there aren’t any sweeteners, gums or extra fillers in this gluten-free recipe. Just the basic ingredients and I enjoy them with unsulphured molasses, a touch of maple syrup and cold-pressed flax seed oil (an optional boost of Omega-3’s).
Ingredients: 1 cup buckwheat flour 1 cup millet flour 2 TBS ground flax seeds (can add up to 4 TBS) 2 tsp cinnamon 1/2 tsp sea salt 1 tsp apple cider vinegar (or lemon juice) 2 cups nut milk (or water will work just as well) 2 tsp baking powder
Heat a hot griddle or skillet over low to medium heat.
Mix all ingredients together well, except for the baking powder
Allow to sit about 2 – 3 minutes for the flax seeds to help bind the mixture. (The ground flax seeds is a plant-based substitution for eggs.)
Add a bit more nut milk or water to attain the consistency needed to pour the pancake batter onto a griddle.
Add baking powder and mix slightly. ( You can add another tablespoon of water to help the powder dissolve easily.)
Add just a touch of oil if needed(I prefer coconut oil when needed) to your griddle or skillet.
Cook the pancakes. (They should be easy to pour from the bowl and form round circles on the cooking surface. If not, you can use a spoon to spread a bit or add more liquid).
Note: I make my own buckwheat and millet flours using a Vitamix grain container that has a specific blade for grinding grains.
Suggestion: Mix all the dry ingredients together and store in an airtight container. To use, add liquid of choice in 1:1 ratio of dry mix. Allow to sit for 1 minute. Then, if using, add lemon juice or apple cider vinegar. Cook on hot griddle.