Quick cookie recipe

 Took a nap; woke up with the munchies. 1 pkg cake mix; 2 eggs, 1/2 cup oil. 350 degrees for 8-10 minutes.

Turmeric Elixir

Recipe by: Jennafer Ashley

Apple vinegar in raw form contains strains of “The Mother”. This strand-like substance contains acetic acid, terrific for fighting “bad” bacteria while adding in “good” bacteria. Turmeric is one of the richest herbs when it comes to fighting inflammation in the body or environmental stressors. Turmeric is commonly used to treat IBS and when combined with cayenne pepper, creates a powerful team of antiseptic and anti-inflammatory benefits to treat gut issues. Raw honey sweetens this shot, and adds minerals and enzymes to calm the digestive system.

Begin by heating filtered water in a saucepan until just steaming. Stir in the raw honey to dissolve and add turmeric, cayenne pepper and apple cider vinegar. Pour the mixture into a pitcher and chill. Drink first thing in the morning on an empty stomach. Use the batch within 5 days to reap the benefits

Antioxidant-rich turmeric combines with the probiotic benefits of raw apple cider vinegar for a quick shot that washes away parasites and fights digestive ailments.

Ingredients

• 4 cups filtered water
• 1/4 cup raw apple cider vinegar
• 1/4 cup raw honey
• 1 t ground turmeric
• 1/8 t cayenne pepper

Instructions

• Heat the water in a saucepan, over medium heat, until just steaming. Remove from heat and stir in the honey until dissolved.
• Stir in the apple cider vinegar, turmeric and cayenne pepper. Pour into a pitcher and refrigerate for 2 hours to chill. Pour 2 ounces into a glass and drink

Today’s smoothie

Watercress
Egg
Milk
vanilla and honey
banana
pineapple

“Watercress contains more vitamin C than an orange, more calcium than milk, more iron than spinach, and more folate than bananas. The phytonutrients are where the health benefits of watercress are contained. Watercress contains vitamin A, vitamin B6, vitamin B12, iron, magnesium, calcium, and phosphorus, which are required for a healthy body.” https://www.organicfacts.net/health-benefits/vegetable/watercress.html

I made the eggnog first, then heated it to be sure there were no bacteria, since uncooked eggs can be tricky. This turned out to be a pale green.

Today’s smoothie

Carrot juice and organic spinach for vegetables, and frozen pineapple, fresh peach (with skin) and banana.  Yummie.

Healthy sauteed cauliflower

I would leave off the turmeric.  Just can’t develop a taste for it. But if you like it, go for it!
http://whfoods.org/genpage.php?tname=recipe&dbid=243

The World’s Healthiest Foods says:  “From all of the cooking methods we tried when cooking cauliflower, our favorite is Healthy Sauté. We think that it provides the greatest flavor, texture, and overall recipe success. Healthy Sauté—similar to Quick Boiling and Quick Steaming, our other recommended cooking methods—follows three basic cooking guidelines that are generally associated in food science research with improved nutrient retention. These three guidelines are: (1) minimal necessary heat exposure; (2) minimal necessary cooking duration; (3) minimal necessary food surface contact with cooking liquid.

Begin by cutting cauliflower florets into quarters and let sit for at least 5 minutes to enhance its health-promoting benefits. To Healthy Sauté cauliflower, heat 5 TBS of broth (vegetable or chicken) or water in a stainless steel skillet. Once bubbles begin to form add cauliflower florets (cut into quarters) and turmeric, cover, and Healthy Sauté for 5 minutes. Toss with our Mediterranean Dressing. For details see, 5-Minute Healthy Sautéed Cauliflower.”

One cup has 28.5 calories, and is very high in some important vitamins like C and B.  It’s available in white, purple, green and orange.

“While the U.S. is the world's largest producer of broccoli, when it comes to cauliflower, it is not remotely close to China or India, which produce 74% of the world's cauliflower. Given the remarkable nutritional benefits of cauliflower, we hope that this pattern will change over time and the cauliflower will become a more widely enjoyed cruciferous vegetable. "

June DeMott's Brown October Stew

A cousin asked if I had a cookie recipe of her grandmother, my Aunt Betty. I didn’t, but did look through my mother-in-law’s Betty Crocker's picture cook book, c1950, and found her hand written recipe for

Brown October Stew

• 3 lb. beef chunks
• 3 TBS flour
• 2 tsp. salt
• 1/2 tsp. pepper
• 14 tsp. ground ginger
• 3 TBS salad oil
• 1 large onion, chopped, 1 cup
• 2 cloves garlic, minced
• 4 cups mixed vegetable juice
• 1 one-inch stick cinnamon
• 1 medium eggplant cut in large cubes
• 4 medium carrots scraped and quartered
• 4 stalks of celery, cut in 3 in. sticks
• 8 large prunes
• 8 large apricots
• Shake beef cubes in mixture of flour, salt, pepper and ginger in paper bag. Brown quickly in the oil. Stir in onion, garlic, mixed vegetable juice and stick of cinnamon. Arrange eggplant, carrots, celery around the meat. Cover and simmer for one hour. Split and pit the prunes, stuff each with apricot halves, lay on top of the stew; cover and simmer, one hour longer or until the meat is tender.

1968 at our home on Abington Road