Matthew's speech

Communication Merit badge speech. POWER PAUSE!!!! Eat you’re pear. Begin speaking. :D A scout is trustworthy, loyal, helpful, friendly, courteous, kind, obedient, cheerful, thrifty, brave, clean, and reverent and most importantly ALWAYS HUNGRY!... And since we scouts are always hungry, I’m going to talk about food. There are three different kinds of food… there are, good foods, bad foods, and Okay foods….. Let me share with you some things about the Okay foods first. First of all some of my favorites, potato chips and ice cream, mmmm, we all love these things right….. These things and other things like them taste good but are not the best for you, they are under the okay category which means that they are okay once in a great while. But if you eat them all the time and over consume them, these things have fattening fats that make you fat, and therefore you will be fat, however good tasting they may be. Now let us move on to category number two…. The bad foods….. One of the worst is, now prepare yourselves, coke a cola, I know, I know your thinking “What! Did you just call my coke bad!” and yes that is what I just said. Let me share with you a true story.. About coke. There was this guy, who sued coke a cola, why? Because he found mouse parts in his coke….Yeah gross…. Coke a cola told him that if he had left it on the shelf for another week or so the mouse parts would have dissolved. Are you seriously going to sit there and drink mouse parts?.... all carbonated drinks like coke could have mouse parts in them, and if they will dissolve mouse parts they will dissolve your stomach as well. Now on that sorry note, let us move on to the good foods. You probably already know what I am going to say, yes everything your mother has told you. Yes fruits and veggies. Like apples and pears,… like the one I just ate. Carrots and cucumbers and other fresh stuff. These things are good for you as well as taste good. The right mixture of veggies and seasonings creates a tasty and satisfying meal. As we know all scouts cook over the fire, sometimes the things we make taste good other times…. they don’t. but we learn what tastes good together and what does not and also not to burn it. When we go to scout camps, a good thing to take for food is canned soups and such, except in the case of a backpacking trips cause they are much too heavy…. For backpacking trips you will want dried foods and other light foods, just make sure they are good and healthy….. And on other fun camping trips duchoven cooking is the best, my dad’s duchoven potatoes are the best, mmmmm. Now in closing I would just like to remind you to choose your foods carefully, because some foods have fattening fats that make you fat, some are just gross and could make you really sick over time, and most important there are good foods that help you grow and maintain your health. I hope you have enjoyed listening and have learned something… Thank you.

Herbal Infused Lip Balm

2 Tablespoons Herbal Infused Almond oil
1 Tablespoon Coconut oil
1 1/3 Tablespoons Beeswax
15 drops essential oil of choice (my favorite is Spearmint or Peppermint, Birch is nice too very healing and smells like wintergreen, Orange or really anyone that you like just think cooling so probably not cinnamon or ones like that)

In a small crock pot or double boiler (you can just use and Pyrex glass measuring cup in a sauce pan of simmering water if you don't have either of those) melt the beeswax and the coconut oil.  The add the Almond oil stir with a wooden stick, a skewer or something like that works good.  When everything is melted well stir in the essential oil.  If filling lip balm tube a medicine dropper works best.  You need to remember this will start to set up fast so however you decide to put it into containers you need to act quickly before it hardens.  Makes about 10 tubes, 6 1/4oz. jars, or 3 1/2 oz jars.  If you are going to keep it in a warmer place and not use it within 6 months to a year you may want to add a few drops of Vitamin E Oil to the mixture.  It's a great moisturizer and preservative.

I hope you will enjoy making and having nice lip balm as much as we have!  It's so much more affordable to make you own!  It's fun, they make a great gift, and it's the best lip balm I have ever used!  Give it a try you'll love it!  Don't worry I also plan to show you how I make the lotion bars and the fizzy bath bombs!  I even had my 11 year old son take a video of me making the bath bombs if I can figure out how to post it you may have the opportunity to see my FIRST very low tech video tutorial. ;)  It would be good for a laugh anyway!

Have a WONDERFUL, Simple and Healthy day!

Creamy Vegetable Soup

I'm bringing this recipe forward and sharing it again because;  One:  I wanted to share it as part of Whole Foods for the Holidays (see link below recipe) and Two:  I'm excited to see the turnips and carrots (that got a late start) in my garden starting to appear.  I can't wait to use them to make this soup I also have yummy celery and tomatoes to use from my garden and I got potatoes and onions from a local farmer here!  I love how Simple and wholesome these ingredients are and I promise you will be surprised at how Tasty such Simple ingredients can be! 

Creamy Vegetable Soup

1 Turnip, peeled and cubed
3 Potatoes, peeled and cubed
1 Carrot, peeled and cut in chunks
1 Celery stick, cut in pieces
1 small onion, quartered
1 large tomato, quartered
2 teaspoons salt
5 cups water

Put all ingredients in pot cook until potatoes are done about 45 min. DO NOT drain. Blend in blender. Depending on size of blender, you may need to blend two batches. Be sure lid is on tight and don't fill more then half full because it's hot and you don't want it splashing up on you.  If you have an immersion blender you may find that this work easier and is less messy, just be sure to bled well so it's nice and creamy.

Heathified Pumpkin Pies

I got an email from a reader today wondering if I had a healthified pumpkin pie recipe.  I told her I actually had two and that I would post them "right now!"  I have always loved pumpkin pie but since we usually travel to families for Thanksgiving;  other desserts seem to travel better then pumpkin pie we just haven't had it as much.  Also it's not the same without eggs.  One of the recipes is a tofu one that is pretty darn good the texture is a little different but it curbed my craving more then once.  But I have tried to use less and less soy and although tofu is one of the better soy choices I still try to limit it.  Anyway I guess this is my excuse for not having pictures.  Last year at about this time we did start eating a few "healthy eggs" (meaning local organic free range or from my friend who has chickens and takes good care of them) so my Sister Emily made some last Thanksgiving that we had that was very good.  It's basically Libby's healthified!  I'm also adding a crust my Mom healthifed to the post of my pie crusts.  I think it will better then my pastry crust for pumpkin pie!

Enjoy and Happy Harvest!



Pumpkin carving a few years back!  Our son, Matt really gets "into" his pumpkin carving! ;)

Egg and Dairy Free Pumpkin Pie

3/4 pound firm tofu

2 cups pumpkin puree

2/3 cups pure maple syrup

1/4 cup coconut oil, melted

1-2 Tablespoons molasses

1 teaspoon vanilla

1/4 teaspoon cloves

1 1/2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon sea salt

1  Unbaked Pie Crust Shell

My Favorite Whipped Creme

Blend all filling ingredients until smooth and creamy in blender or food processor.  Pour into unbaked pie shell and bake at 350 degrees for one hour.  Chill and serve with My Favorite Whipped Creme.

Like Libby's Pumpkin Pie Only Better

1 (9 inch) unbaked deep dish pie crust

3/4 cup Sucanat or Organic Evaporated Cane Juice Crystals

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 "healthy eggs"

1 (15 ounce) can Pumpkin Puree

1 1/2 cups Almond or Rice milk



Preheat oven to 425 degrees.  Combine Sucanat, salt, and spices in small bowl.  Beat eggs lightly in a large bowl.  Stir in pumpkin and spice mixture.  Gradually stir in milk.  Pour into unbaked pie shell.  Bake for 15 minutes at 425 degrees then reduce the temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean.

Pan Fried Eggplant with Marinara Sauce

This was so fun and so easy and very very TaaaaaaSTY!  I'm pretty sure you can use this batter for about any veggies just by making it thicker or thinner!  So far we have tried the onions, zucchini and eggplant all and have been really good!  We actually made fry sauce with Vegenaise and ketchup with a little mustard to dip the onion rings and zucchini in.  And below is what we did with the eggplant I don't use eggplant much but we had got some from our CSA and I thought it would be a good way to use it up.  Also I like that it is just pan fried it uses A LOT less oil then deep fried would!  And since I only use the best most healthiest oils.  I like that it saves me money by not using more then I necessarily need.  I pretty much pan fry anything that needs to be fried even doughnuts when we make them and I ALWAYS use coconut oil to fry with!  Enjoy!

Pan Fried Eggplant with Marinara Sauce

2 medium sized eggplants, sliced the long way (you could peel it we don't)

This Batter Recipe made a bit thicker by adding about 2-4 more Tablespoons Chickpea Flour I also left out the coriander and used less chili powder

1/4 cup coconut oil

a 8-10 inch round frying pan

This sauce recipe can just be cooked less or even just warmed and maybe added a little more spice too and it makes a great marinara sauce

Hemp seed, we like to sprinkle these on top it's kind of our simple nutty Parmesan cheese substitute that tastes great and is FULL of GOOD fats and essential amino acids

Warm oil in pan you want it warm enough to fry but not so hot it smokes and splatters everywhere.  Take sliced eggplant and coat well with batter.  Place in the oil until golden brown on the bottom then using a spatula carefully turn it to the other side until the other side is golden brown also.  Place on a plate with a paper towel so they won't be overly greasy.  Serve on a plate with some whole grain pasta and cover the pasta and eggplant with the marinara sauce and sprinkle with hemp seed if desired!



Salsa With Friendly Flora!

Hey look what I made!  I was very excited when I saw this recipe on Passionate Homemaking!  I never knew such things were possible.  I love learning new things especially new Healthy things!  One of my favorite things about this salsa is that it will keep much longer then regular fresh salsa but still tastes like fresh salsa.  Unlike other salsas you bottle!  MmmmmMMmmm I'm excited to have fresh tasting salsa all winter long!

Again you can find the recipe and a video on how to make it HERE!  I made a double batch of the recipe it turned out great and made a gallon plus a pint!

Click here for more Friendly Flora recipes!



Taco Soup

I'm still working on those menu plans trying to get them ready to introduce before the New Year;  And I am finding there are still lots of recipes to post!  So much good food, so little time! ;)  This is a super Simple throw together meal when you are in a hurry!  Don't be afraid to adjust the seasonings and ingredients to you and your families tastes!  ENJOY!

Taco Soup

4 or 5 cans of you favorite beans, drained

(I use pinto, black, kidney, and Garbanzo)

2 cans diced tomatoes

corn 2 cans or 2-3 cups frozen

1 large onion chopped

2 Tablespoons Olive oil

1 green bell pepper chopped

1-2 jalapenos chopped (optional)

1 can diced green chillies

1-2 Tablespoons chili powder

1 Tablespoon Mexican seasoning

1 teaspoon cumin

1/2 teaspoon curry

1 dash cayenne (optional)

sea salt to taste

Saute onion and peppers in olive oil for a few minutes. Add everything else, simmer until flavors are well blended. Enjoy with tortilla chips and Cheezy Sauce.