Slowly it's become a little homestead

Ok, so secretly I would LOVE to turn our home into an small homestead... and it is slowly feeling that way. With a horse next door, and all the cats and kittens that have been perusing our backyard lately. We have been seeing more and more cats in our area. These cats, have been having kittens. They are so cute, yet I know to stay far away. What's great about them, is that we don't have a gopher or rat problem anymore... or really a gecko, and slowly a bird problem..... hmmmm.

I asked my dad today about the possibility of raising lamb. It sounded like we may need to buy more land for that. Perhaps we need to start off small.... chickens.... yet I can't eat chicken...

Here are some pictures of my garden (I feel like these are my kids :) ) It will soon be time to harvest.

My sunflower's are almost in bloom. They are so tall! This is a view from me standing under it.

Spaghetti Squash

Cantaloupe... there are quite a few of these... this crop is taking over the place it feels like

Watermelon are finally starting to grow. Here is a baby one I spotted Saturday morning.

Cucumbers. These are getting to be REALLY big. I have no idea of when to pick them.

Black Bean Brownies

Yesterday, our ward had an Emergency Preparedness Fair. They asked for some of us to make an item that could be taken from food storage. I looked online and found this super easy recipe that was supposedly taken from a Weight Watchers recipe. So for all those out there following the points plan, this is only 2 points per serving. What I learned from this (since I can't eat it), is that you can use black beans in place of oil and eggs in a recipe. Plus it will add more fiber and protein to the snack :)

Black Bean Brownies

1 box brownie mix

1 can (15 oz) black beans

Open the can of black beans, rinse well. Place the beans back back in the can. Add enough water to cover beans. Put in blender or food processor and puree. Add puree to brownie mix, and then bake according to package directions.

You DO NOT add the eggs or oil that the recipe calls for, JUST the black bean puree!

Bake as indicated on the box.

Makes 20 brownies-- 2 Weight Watcher Points each!

There coming!!!

Yesterday in my garden I spied this! I am not sure if it is a cantaloup or a spaghetti squash. I have learned that I can't trust my memory when it comes to remembering what I planted and where. Which will also be exciting, as when the plants come, it will be like Christmas :)

Oh how the garden grows...

My garden has really grown these past few weeks. It's been exciting to watch. This morning, I noticed bees around the summer squash! I was happy to see them doing their job, and choosing my garden to do it :) I can't wait for the harvest season... although I am already starting to think about what my Fall garden will be. There are some great benefits living in Arizona.

Here are the watermelon plants just trying to take over the area. The trellis' will be going up by the weekend :) This will be fun!

Here is the newest edition to my garden. I planted some winter squash, which has grown really fast. There is 4 different varieties planted here. Behind it I am growing Amaranth.

Got Ghee?

A Naturopathic doctor I saw last year introduced me to ghee. This is clarified butter, used in a lot of Ayurveda cooking. What's great about ghee is that it is lactose and casein free. I prefer the taste to butter, as it is a bit sweeter. It also has a very high melting point, and can be used in a variety of cooking. In addition, there are a lot of health benefits from it.

In the book "Healing with Whole Foods" by Paul Pitchford, he says this about Ghee,

"A unique feature of clarified butter (ghee), which is butter with the milk solids removed, is a healing property not found in other saturated fats. According to Ayuvedic teachings, clarified butter enhances the ojas, an essence that governs the tissues of the body and balances the hormones. Ample ojas ensures a strong mind and body, resistance against disease, and is essential for longevity. Clarified butter promotes the healing injuries of gastro-intestinal inflammations such as ulcers and colitis.

The ability of clarified butter to support physical and mental renewal has been substantiated to some degree by science. According to Rudolph Ballentine, M.D., clarified butter contains butyric acid, a fatty acid that has some antiviral and anti-cancer properties, and which raises the level of the antiviral chemical interferon in the body. Butyric acid also has characteristics found to be helpful in the prevention and treatment of Alzheimer's disease.

Ayureveda also describes clarified butter as one of the finest cooking oils; it increases "digestive fire" and thereby improves assimilation and enhances the nutritional value of foods... Can be used when cooking with high temperatures, especially abaove 320F."

I had been buying ghee at the stores, as someone told me that it was difficult to make. Recently I have been learning how easy it is to make. I made my first batch last Friday. It turned out great! And now it will only cost me 1/2 as much instead of paying for it at the stores. You just need butter and time.

Ghee (recipe adapted from the book "The New Whole Foods Encyclopedia" by Rebecca Wood)

Ingredients

1 pound cultured unsalted organic butter

Place all the ingredients in a saucepan and slowly melt over medium heat. When the butter comes to a boil, reduce the heat and simmer, uncovered and undisturbed, for about 30 minutes. As the temperature reaches the boiling point of water, the butter's water content vaporizes, foaming and making tiny, sharp crackling noises. It will be ready when the crackling noise stops and the sound becomes a rounder, boiling sound. The foaming almost ceases; the butter turns a lovely, clear golden color and the white sediment (milk proteins and salts) that forms on the bottom turns a light tan color. Immediately remove from the heat since the ghee can easily burn. (If it burns it will begin to foam rapidly again and turn brown instead of golden.) Cool slightly. Pout hot ghee through a stainless steel mesh strainer (or place paper towels or a coffee filter in a colander to help strain it.) When cool, cover tightly. This will stores for 4 months or more at room temperature. Can also be refrigerated - but will become solid (which is what I do anyway). Makes 1 1/2 cups or 13 oz.

Here are some additional sites that have posted pictures on how to do it, and a video:

Pictures: http://blog.asmartmouth.com/2008/10/10/homemade-indian-ghee-if-you-dare/

Video: http://www.wonderhowto.com/how-to-ghee-clarified-butter-241324/

Going Gluten Free

With my recent post about food allergies, I have had some questions asking me what it means to go without gluten. So here is some advice on how to take gluten out of your diet. A lot of this information has come from the book "Food Allergy Field Guide: A Lifestyle Manual for Families" by Theresa Willingham:

Gluten and wheat has become a staple in food products for the USA. It's in nearly all baked goods, used as a thickener in sauces, puddings and soups, dusted on candy, and used in colorings and flavorings. It can hide in additives such as mono and diglycerides, in dextrins and hydrolyzed vegetable protein.

When reading labels (it's important to read and understand ALL the labels) become informed on what the products/ chemicals are. Here are some to beware of and avoid, or one's are that ok:

Calcium caseinate or Sodium Caseinate (contains MSG) - (Calcium phosphate, calcium chloride-ok)

Dextrins - (maltodextrin made from corn- ok)

Hydrolyzed vegetable protein - (if they state the exact source it's ok)

Hydrolyzed plant protein - (if they state the exact source, it's ok)

Malt - (maltodextrin is ok)

Modified food starch - (or know the exact source, e.g., potato - ok)

Mono and di-glycerides - (if they state the exact source it's ok)

Rice malt (can contain barley or Koji) - ok to use rice or other flour without malt

Barley

Bulgar

Bran

Couscous

Durum

Einkorn

Farina

Graham

Kamut

Orzo

Rye

Semolina

Spelt

Tritcale

Wheat

Regarding Oats: most literature recommends avoiding them. More contemporary studies say the biggest problem with oats is the possibility of cross-contamination with wheat due to shared processing facilities. Studies are showing conflicting reports, and are unable to determine if this is a safe grain or not. The recommended way to consume them is to take them out, get your health back on track, then try them to see if you have a reaction. If no reaction, do not consume more than 50g or about 3 ounces a day. And when consumed to make sure that it states that it has not had any cross contamination with wheat or other gluten products.

When going out to restaurants you will want to ask for the ingredient list for the foods you are ordering. Nowadays you are able to find most ingredients online before going. Also know what questions to ask when going out:

"Are hamburgers all beef with no fillers" (gotta watch out for what they put in the fillers)

"Is flour used for seasoning or dusting French fries or any other foods?" If so what type of flours are used.

"Are foods like French fries or sweet potato chips cooked in "clean" oils, and not contaminated by recycled oils used for things like fried, breaded chicken or onion rings or fish?"

"Do you use soy in any way (if soy is a problem)?"

"What type of oils do you use? Peanut, canola, or something else?"

"Are grilled meats or poultry marinated in anything and are the marinades shared by beef, chicken, fish, etc?"

"Is the grilled cleaned between uses, or are separate grills used for different types of foods?"

Request sauces, condiments, and dressings on the side to avoid cross-contamination or allergens (or just bring your own)

Be aware of when the label states "flavorings, seasonings, or natural" ingredients. The company is able to place whatever they want in this and are not required to state specifically what is in them. This is supposed to allow them to keep their "secret sauce/recipe" secret. The problem can be though that you eat something that has a product in it that you are intolerant to. You can contact the company and ask if any have the food allergy in them.

Here is an example of ingredients listed in a product that one may not be aware of. I use to think when ordering a Grilled chicken sandwich with no bun, that it would be safe...but beware. It took me awhile to learn this. I always wondered why I felt sick after getting foods I thought were "safe"...

Burger King Tendergrill® Chicken Sandwich

Tendergrill Chicken Breast Filet [Chicken Breast with Rib Meat, Water, Seasoning (Maltodextrin, Salt, Sugar, Autolyzed Yeast Extract, Garlic Powder, Spices, Natural Flavors, Onion Powder, Modified Corn Starch, Chicken Fat, Chicken Powder, Chicken Broth, Disodium Guanylate and Disodium Inosinate, Citric Acid, Partially Hydrogenated Soybean Oil, Dehydrated Garlic, and Artificial Flavors.), Modified Corn Starch, Soybean Oil, Salt, Sodium Phosphates. Glazed with: Water, Seasoning [Maltodextrin, Salt, Sugar, Methylcellulose, Autolyzed Yeast Extract, Partially Hydrogenated Sunflower Oil, Modified Potato Starch, Fructose, Partially Hydrogenated Soybean Oil, Garlic Powder, Onion Powder, Dehydrated Garlic, Spices, Modified Corn Starch, Xanthan Gum, Natural Flavors, Disodium Guanylate and Disodium Inosinate, Chicken Fat, Carmel Color, Grill Flavor (from Partially Hydrogenated Soybean and Cottonseed Oil), Chicken Powder, Chicken Broth, Turmeric, Smoke Flavor, Annatto Extract, and Artificial Flavors], Soybean Oil], Sesame Seed Bun [Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour Or Alpha Amylase From Aspergillus Orizae, Niacin, Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid, Ascorbic Acid), Water, High Fructose Corn Syrup Or Liquid Sucrose, Yeast, Vegetable Oil (Canola And/Or Soy) Or Soybean And/Or Cottonseed Oil, May Contain 2% Or Less Of The Following: Salt, (Vital) Wheat Gluten, Soy Flour, Corn Starch, Yeast Nutrient (May Contain One Or More Of The Following: Ammonium Sulfate, Monocalcium Phosphate, Calcium Sulfate, Calcium Carbonate) Dough Conditioners (May Contain One Or More Of The Following: Wheat Starch, Microcrystalline Cellulose, Sorbitol, Sodium Chloride, Magnesium Stearate, Distilled Monoglycerides, Sodium Stearoyl Lactylate, Ascorbic Acid, Azodicarbonamide, Mono- And Diglycerides, Ethoxylated Mono- And Diglycerides, Calcium Peroxide, Calcium Stearoyl-2-Lactylate, Datem, L-Cysteine), Enzymes, Preservatives (Calcium Propionate And/Or Sorbic Acid), Vinegar, Sesame Seeds. Contains: Wheat and Soy], Honey Mustard Spread [Soybean Oil, Water, Dijon Mustard (Distilled Vinegar, Water, Mustard Seed, Salt, White Wine, Citric Acid, Turmeric, Spices, Tartaric Acid), Corn Syrup, Sugar, Cider Vinegar, High Fructose Corn Syrup, Honey, Egg Yolks, Contains Less Than 2% of Salt, Mustard Bran, Lemon Juice Concentrate, Spice, Garlic, Onion, Xanthan Gum, Sodium Benzonate and Potassium Sorbate (as Preservatives), Artificial Color, Lactic Acid, Propylene Glycol Alginate, Calcium Disodium EDTA added to protect flavor, Aquaresin Paprika, Annatto & Turmeric], Tomatoes, Lettuce

In the beginning...

... there was dirt, and in the dirt there was a seed, and in that seed was the ability to become something big, beautiful, powerful, and full of life and nourishment. Now all I have to do is sit and wait, and water and talk and sing to my beautiful garden.

I am so excited. I was FINALLY able to put seeds in the ground today, to start the garden I have been talking about for months now. It has taken a lot of work to get it to this place. A couple of Saturdays have been dedicated to clearing off the land, cultivating it, preparing it, buying supplies, and then seeding it. My parent's have an amazing backyard. With LOT'S of potential to become a great farm/garden area. This is becoming a hobby I have been needing to add to my life :) Plus, I won't have to spend so much money on vegetables and fruit now.

I don't really know much about gardening, but I am trying to learn as much as possible. A resource I have really enjoyed is from the book "Extreme Gardening" by Dave Owens. He is also know as "The Garden Guy" in Arizona. He has written a few books where he talks about how to garden successfully (and organically) in Arizona. He has a great website with info as well: www.gardenguy.com. I am hoping with his help, and my dad's and everyone else I ask odd questions to, that this garden will be very fruitful, and vegetablful.

I may have started off bigger than I can handle, but when I spend as much money as I do on food, I would like to find ways to cut it down and become more self-sufficient. So I decided to just plant as much as possible. I planted: watermelon, muskmelon (canteloupe), strawberries, tomatoes, sweet onions, summer squash, cucumbers, beans, spaghetti squash, and sunflowers... oh and we still have my dad's grapes still growing.... I'll let you know how things go. Stay tuned...

(the picture above was taken after the land was made ready on Saturday. Today I finally had time to put the seeds in.