The purpose of my Blog is to teach others how to live Greener. Whether it is the type of bodycare products you are using or the foods you are buying. I want to open your eyes to the same things my eyes have been opened to. It is SO IMPORTANT that we get this info out to others! Find me on Facebook at It's time to green!
2 cups of steamed or baked, mashed pumpkin
(rinds to the chickens)
1 teaspoon of freshly grated ginger (or 1
drop of ginger oil)
1 cup of organic heavy whipping cream,
1 cup of organic sugar (or honey)
6-8 egg yolks (local, pastured)
Springform Pie crust, see below.
Blend and pour into a springform pan with a
pecan-coconut crust, bake 75-90 minutes at 350, cool, refrigerate overnight to
cure, and you have one gorgeous custard. Hubbard squash also makes a great pie.
Springform Pie Crust is the pressed form of a
Combine 1/2 stick of melted butter (KerryGold)
1 cup finely chopped pecans
1/2 cup coconut flour
1/4 cup organic sugar
Pumpkin pie spice to taste (Trader Joe's
contains cardamom A+).
Let infuse/cool after stirring, press on glass/metal
bottom of springform, pre-bake 15 minutes, cool, and add the pumpkin mixture
Do not remove the "wall" of the springform until the pie has
cooled 12+ hours; use a knife along the interior wall to aid separation sans
damage, and the result is a gorgeous "tall" presentation of a true
Well, it's that time! Time to think about all things pumpkin! I used my last jar of canned pumpkin this past week to make gluten free muffins, so it's time to restock the freezer. You can also can pumpkin, if you want. I had some volunteer pumpkins grow this year below our bedroom window (so cool) and now it is time for them to take their 2nd step in the adventure of their lives. 1st step was decorating our front porch. :-) Making canned pumpkin is so easy, you will not believe it! The recipe I use calls for a pie pumpkin, but I have used both and loved both for baking and eating. Pie pumpkins tend to be smaller, sweeter and less grainy. Ingredients: 1 pumpkin (Any size really. Pie pumpkins are generally 8 inches in diameter.) Tools: Knife Spoon 9x13 glass pyrex Water Oven Bowl Submersion blender/mixer/blender Glass pint Jars (washed) (buy at garage sales or your local store)(I prefer wide mouth) Lids (I love the plastic white ones) 1. Cut pumpkin in half. 2. Scrape out seeds and stringy stuff (you can wash and roast the seeds in the oven for a yummy snack, wash and dry them and plant them in your garden next summer or throw everything in your garden for volunteer pumpkins next year now). 3. Place both halves cut side down in a 9x13 glass pan. 4. Fill 9x13 glass pyrex pan with 1/4 inch reverse osmosis water. 5. Bake for 30-45 minutes at 350. At 30 minutes prick the pumpkin halves with a fork to see if it is soft. If it isn't soft, bake for 15 minutes more. 6. Let pumpkin halves cool a bit. Then scrape out pumpkin and place in a bowl. 7. Blend it up! (I have always used my submersion blender here, but a mixer or blender should work too.) 8. Place pumpkin in pint jar, allow 1 inch space at top. Put in freezer! 9. Thaw as needed. And use just as you would a can of pumpkin. Note: 1 pint = 2 cups = 16 oz 1 small can of store bought pumpkin=15 oz That's it!! *If you prefer to pressure can your pumpkin follow these steps: Follow steps 1-6. 7. Prep pressure can for 11-12 pounds. 8. Cut pumpkin into squares. 9. Place into heated pint glass jars. 10. Fill with boiling water, leaving 1 inch headspace. 12. Add lids and rings. 12. Let pressure canner steam vent for 10 minutes. 13. Put weight on and once gauge hits 11 pounds, start timer for 65 minutes. 14. Maintain 10 pounds pressure.
Share your homemade pumpkin recipes! Here's a recipe using "The oils I use" essential oils!! Pumpkin Pie
I use this recipe when I make cubed steak. It is delicious!!!!! Homemade Cream of Mushroom Soup Prep time: 5 minutes Total time: 20 minutes Serves: 6 2 tablespoons KerryGold butter 2-4 ounces of fresh organic mushrooms 2 tablespoons of fresh organic onion, chopped or 4-5 dashes of organic dried minced onion 1-2 organic garlic cloves, minced (or the already diced up organic garlic from Meijer) 1/4 cup plus 6 tablespoons organic King Arthur all-purpose flour 2 cups of homemade chicken broth or stock 1 cup heavy cream (raw preferred, if not organic at least) 1/2 tsp sea salt 1/4 tsp organic pepper 1/4 tsp organic nutmeg 1. Heat butter in a cast iron skillet. 2. Cut the mushrooms into slices. 3. Add mushrooms, onion and garlic to butter. Saute until onions are soft. 4. Stir 1/4 c + 1 Tbsp flour into the butter, mushroom, garlic and onion. 5. Slowly stir in chicken broth. Heat until slightly thickened, stirring frequently. 6. Stir in cream plus 5 Tbsp flour and your seasonings. 7. Stirring constantly, heat till soup reaches consistency you are looking for. 8. Use a submersion blender, and CAREFULLY blend soup to a smooth consistency while still in cast iron skillet. 9. Spread over browned cubed steaks and bake at 350, covered with a baking stone for 1 1/2 hours. 10. Enjoy! Recipe: From food.com
7 drops lavender essential oil (I only use the company that begins with do)
7 drops melaleuca (I only use the company that begins with do)
Almond oil (I would recommend this one.) or jojoba or avocado. If needed.
1. Place all ingredients in a bowl and use a fork to mash all ingredients together. If the cream is too dry, add 5-10 drops of Almond oil at a time and continue mashing until the consistency is that of a very thick paste. This will take a few minutes but the end result is worth it.
I own all 4 of these diffusers and I love all of them but I do have my favorites. #1 Favorite: Aroma Lite (I love that it goes for 8 hours.) #2 Favorite: Petal (Only goes up to 4 hours, but I still love everything about it. Especially the price.) #3 Favorite: Lotus. I have the old one, not the new one. #4 Favorite: Aroma Ace (Love but can't use in bedroom. Too noisy. And DO NOT use fractionated coconut oil in this one. Oils only.)