Bloody Nose and EVCO

My poor son has had bloody noses for most of his life.  We have curbed the problem after lots of trial and error.  He still gets bloody noses but much less frequently.  This is what we have learned . . .

1. Go to the doctor.  We went to the doctor first to find out what was going on and found that he had an infection in his nose. So our first step was to use an antibacterial ointment.  The doctor also told us that my son had large blood vessels close to the skin's surface so a bloody nose could be a common occurrence.  
2. Keep nostrils clear.  After a bloody nose, a blood clot would form in my son's nose.  It would dry and then my son would bump his nose usually while sleeping and it would start to bleed again.  When my son was younger, he refused to blow his nose so, and this is gross, we taught him to pick his nose.  Each night I would give him a tissue and he picked his nose.  This would clear out his nose and help significantly.
3. Keep moisturized.  After trying many ways to keep his nostrils moistened, we finally settled on extra virgin coconut oil (EVCO).  Supposedly, EVCO has anti-fungal, antiviral and antibacterial properties.  When my son has a bloody nose we put a bit of EVCO on the tip of his pinky finger (I want to use something that is big enough that it won't go too far into his nose) and have him rub it around.    Now instead of having bloody noses 3 times a day he has one once a month or less.  Yeah!

If you any ideas that have helped you are your children with this issue please share in the comment section below.

A Dollar off 2 Pounds of Cheese and 75¢ off a Gallon of Milk . . . Could it be True?

I'm not a big fan of coupons because

1. I'm not that organized
2. Coupons are usually for processed prepared food 
3. I can usually find cheaper prices on a store brand 

CouponSuzy.com it is different.  This site has great coupon options.  My favorite coupons are for the milk and cheese.  

Things I've learned about CouponSuzy.com:

• You are not given an option for black and white when printing the coupons.  The coupons are printed in full color.  So if you are trying to save money on ink, copy the original coupons with your black and white option
• Some coupons can only be printed a couple times, so once again, you can copy them or log on with a  different browser or computer to print more
• The coupons won't scan at some stores.  I have never had problems with these coupons at Walmart but at our local grocery store they sometimes won't work.  So be prepared to either return some coupon items or pay full price.  
• Walmart has let me buy a combination of cheese totally to 2 lbs.  Some stores may require one package (brick, cheese sticks, sliced or shredded) to be 2 lbs.

Anyway, hope this help!  Enjoy!

Raisin Filled Cookies

These cookies are divine!  A lot of people are aren't fans of raisins but this cookie could change that.

This a combination of a couple of recipes with winning results. Enjoy . . . 

Raisin Filled Cookies

Raisin Filling Ingredients:
1 1/2 pounds seedless raisins
         Hot water
2       cups sugar
1/2    teaspoon salt
1/2   cup flour

Put the raisins in a bowl and cover with hot water.  Let sit several hours or until they are plump and soft.  Drain the raisins, reserving the water, and mash them up a bit.  Put them in a medium saucepan and add the sugar, salt and 1 1/2 cup of water.  Mix the flour with just enough of the water to make a smooth paste and mix it into the raisin mixture.  Heat to a boil, stirring regularly, then set aside to cool.

Make up one batch of Sugar Cookies (Click here for recipe)

Turn dough onto a floured surface and knead in just enough flour to prevent dough from sticking to your surface and rolling pin.  Roll out dough to about 1/4-inch thick.  Cut dough out with cookie cutters and lay half the pieces on a cookie sheet covered with parchment paper.  Put about (depending on how big your cookies are) 1 tablespoon of raisin filling in the center.  Top with another piece of the same shape.  Pinch the sides together to seal.

Hint: Create a couple of cookies, bake them and then, once they are cool enough, taste them to test the thickness and amount of filling.  Adjust cookie thickness and amount of filling to your taste.

Bake at 350 degrees for 8 to 10 minutes, then remove to a cooking rack.

Raisin filling and cookie assembly directions source: http://elanwoman.com/eat/

Kneader's Sugar Cookies . . . Almost

Who doesn't like a good sugar cookie? This is a great recipe. I altered it just a bit. The original calls for lemon flavor and I prefer almond flavoring. The frosting recipe is not correct and the icing turns out too thick. If this is the case for you, add extra milk and corn syrup just a bit at a time until it is runnier but will still cling to the cookies. Although I get raving review on the cookies and frosting each time I make them, I really prefer a sugar cookie with cream cheese frosting. But using this icing make the cookie look amazing and professional!

Kneader's Sugar Cookies . . . Almost

2 cups butter
2 ¼ cups sugar

4 large eggs
1 cup milk

7 ¾ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp almond flavor or extract
½ tsp salt
¼ tsp nutmeg
1 Tbsp honey

1. Cream together butter and sugar until fluffy.
2. Add eggs, then milk. Scrape the sides of the bowl often.
3. Stir in remaining ingredients. Dough will be soft and sticky.
4. Place dough on well floured pastry cloth or workspace.
5. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.
6. Gently roll out to 3/8 inch thick.
7. Cut into desired shapes and place on baking sheet lined with parchment.
8. Bake at 325 for 10-12 minutes or until just the edges barely start to change colors. Makes approx. 4 dozen.

Icing . . . See note in bold letters above.  This icing recipe is not correct.  

4 ½ cups powdered sugar
4 Tbsp corn syrup
3 Tbsp milk
¼ tsp lemon flavor (I use almond extract)

1. Mix together all ingredients until smooth.

To decorate as pictured above, reserve a bit of the icing and set aside. Color the remaining icing pink. Dip cookie in the pink icing and smooth with side of palm of hand.Let set. Dip your fingers tips in the white icing and drizzled it on top of the cookies.

Source: http://www.abc4.com/mostpopular/story/Kneaders-Sugar-Cookies/tE2aCurRMU6kN_GXt_f8Qw.cspx

Better then Bacon Pumpkin Seeds

This is a great little recipe for many reasons: it's sprouted, easy, very good for you and it's a good replacement for bacon when used as a garnish. My kids call these salty seeds. You do need a dehydrator so, if you don't have one, borrow one from the neighbors. This recipe takes quite a bit of inactive time but it's worth it! To preserve the enzymes in these sprouted seeds, dehydrate under 115 degrees (Green Smoothie Girl keeps her temperature at 105 degrees. See the note below on the benefits of sprouting.

Better then Bacon Pumpkin Seeds

3 cups raw pumpkin seeds (hulled)

Water

2 1/2 TBS Bragg’s Liquid Aminos

Soak pumpkin seeds in water overnight. Drain well. Dry seeds in dehydrator for 3-4 hours until they are mostly dry (to be able to absorb liquid again).

Mix pumpkin seeds with Liquid Amios well. Let sit to absorb liquid, stirring occasionally, until all liquid is absorbed (15-30 min.). Taste and add another 1/2 to 1 teaspoon if more flavor is needed. Spread on teflex sheets in dehydrator and dry until crispy, for a few hours.

Adapted from 12 Steps to Whole Foods

Note: Sprouting seeds, grains, nuts, and legumes causes the starches to convert to easily

digested sugars. Germinating activates the enzymes so the plant begins to produce

vitamins that it needs for its own growth. According to research performed at the

University of Minnesota, sprouting increases the nutrient density of foods. Sprouted

wheat had 28 percent more thiamine (B1), 315 percent more riboflavin (B2), 66 percent

more niacin (B3), 65 percent more pantothenic acid (B5), 111 percent more

biotin, 278 percent more folic acid, and 300 percent more vitamin C than non-sprouted

wheat. In some legumes, vitamins multiply by up to 500 percent after the bean is

sprouted. Enzyme content is sometimes more than 40 times higher in the sprouted grain,

and even fiber multiplies 300 to 400 percent over the ground, dry whole grain! Another

change brought about in the sprouting process is that carbohydrates decrease and protein

increases substantially, as atmospheric nitrogen is absorbed in the breakdown of carb

molecules, reformed as amino acid building blocks of protein. Source: Green Smoothie Girl's 12 Step Program.

Party in your Mouth Quinoa

Quinoa?  I could take it or leave it.  I know it's one of the super good for you foods but I haven't jumped for joy after trying it in various recipes.  But this Quinoa recipe was a party in my mouth!  It is combined with ingredients you wouldn't normally think of pairing with Quinoa.  Here's the recipe.  Enjoy!

Party in your Mouth Quinoa


Ingredients
1 cup quinoa, (see Note)
2 teaspoons canola oil
1 medium onion, chopped
1 4-ounce can chopped green chiles
2 cloves garlic, minced
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1/4 cup toasted pumpkin seeds or better yet use Better then Bacon Pumpkin Seeds
3/4 cup coarsely chopped fresh cilantro
1/2 cup chopped scallions
2 tablespoons lime juice
1/4 teaspoon salt

Directions
1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
3. Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.
Tips:
Notes: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.


Recipe Source: http://www.fitnessmagazine.com/recipes/recipecomprint.jsp?recipeId=25113181&adCategory=&format=fullpage


For the benefits of Quinoa click here http://www.3fatchicks.com/5-health-benefits-of-quinoa/

Great Basic Healthy Diet Info That So Many People Aren't Aware Of

I came across this little video that has great basic diet info that so many people aren't aware of.  The "no fat" diets are often so unhealthy.  This basic video has wonderful guidelines.  Towards the end, it will give you an offer to sign up for their program so just turn it off or maybe it will be something you are interested in.  I think these guys are right on without being fanatical.

Here's the website link:

http://www.beyonddiet.com/bd/landing?food=avocado

Enjoy!

Kung Fu Panda Dragon Dumplings for Chinese New Year . . . .Awesome YouTube Video!

I saw this video and loved it!  I couldn't pin it directly from Youtube so I am attaching it to my blog and hoping it will work.  Our family loves making and eating dumplings or potstickers.  This mom and son do an entertaining video demonstrating how to make their version of Chinese Dumplings.  Enjoy!

Crockpot Korean Tacos with Purple Cabbage Slaw . . . Heaven in a Tortilla!

Oh my heavens, these are so good.  I made way too much and we ate Korean Tacos three dinners in a row but my son was still asking to have them at lunch.  I saw a few Korean Taco recipes on Pinterest and I've adapted mine from two.  This recipe is quite easy and made more then enough for our family of two adults and two youngsters.  Enjoy!

Crockpot Korean Tacos

For the Meat:
3 or 4 pounds boneless pork ribs (I used boneless pork ribs because they were on sell but I'm sure you could use chicken or beef)
3/4  cups soy sauce
1/2 cup and 2 TBS packed brown sugar
5 cloves garlic, grated (I roughly chopped)
2 tablespoons grated ginger (again I roughly chopped)
3 tablespoons rice vinegar
1 tablespoons sesame oil
1/2-1 teaspoons crushed red pepper flakes

Optional:  if you are using the pork ribs and want less fat, cook in a pot of water for a few minutes to render some of the fat off.

In a slow cooker base add the ribs (some people spray their crock-pot with non-stick cooking spray first but I found that it makes no difference).  In a small bowl, whisk together remaining ingredients until combined; pour over the ribs. Cook on low heat for 8 hours. The original recipe suggested that you rotate the ribs halfway through and use a turkey baster to do a quick baste on the ribs but I didn't do this. When ready to serve, take out of crockpot, and shred.

Prepare Purple Cabbage Slaw by shredding 1/2 head of purple cabbage and tossing it with 1 TBS of soy sauce (I always use Braggs Amino Acids) and 2 TBS of rice vinegar.  Salt and pepper to taste.

Lightly fry tortillas.  If you need detailed instructions for cooking a tortilla check out this website http://gastronomygirl.blogspot.com/2008/02/corn-tortillas-and-how-to-cook-them.html

To serve, top cooked tortilla with finished Korean Pork and top with Purple Cabbage Slaw.

Adapted from http://www.mylifeasamrs.com/2011/09/crockpot-korean-beef-tacos.html for the meat and http://crockpot365.blogspot.com/2011/11/slow-cooker-shredded-korean-beef-tacos.html for the slaw