Archive for November, 2014

Honey-Balsamic Glazed Roasted Beets & Carrots

November 24, 2014

3 large beets, trimmed
4 large carrots, peeled and cut into 1″ chunks
EVOO
3 T balsamic vinegar
2 T honey or maple syrup

Wrap the beets in foil and roast at 350 for 1-1.5 hours. Set aside to cool.

Meanwhile, peel and chop the carrots and toss with a drizzle of oil in a baking pan. Roast for 30 min turning once until the carrots start to turn golden brown.

Combine the balsamic vin and honey in a large skillet and add the carrots and any oil left from the pan.

When the beets are peeled, slice them to a comparable size and add to the skillet.

  
Heat veggies over medium high heat and cook until the glaze bubbles and thickens, coating the carrots and beets with a sticky glaze. Serve immediate or cool and serve over a salad.

From Betty Crocker.com

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Croup

November 24, 2014

When Jude got croup I shuddered. I heard that barking cough and it broke my heart. After a visit to the pediatrician he recommended prenozone for the night and a combination of oils to accompany that. Below is what we did and his cough is nearly gone!

Night 1: Prenozone + 2 drops Breathe + 1 drop Peppermint for fever reducer (diluted on his feet). He later got a high fever so we gave him some tylenol. Looking back, should have used more Peppermint.

Days 2-4: Night and morning (and sometimes after school also) 1-2 drops breathe, 1 drop peppermint and 1 drop Frankensince diluted on his feet.

Jude is 2 and I only use oils diluted with coconut oil on his feet.

Crispy Oven Roasted Kale

November 24, 2014

2 bunches of Kale, thick stems and ribs removed, leaves corsely chopped
2 T EVOO
Salt
Grated Parm (optional)

Preheat oven to 250.

In a large bowl, toss the ingredients, minus the parm.

Bake until it looks perfect – a little brown on the edges and beautifully crispy. Top with parm if you want!

From Food Network.com

Salty Roasted Pumpkin Seeds

November 24, 2014

1.5 c pumpkin seeds
2 T melted butter and EVOO mix
1.5 t salt

Preheat oven to 350.

Scoop out the insides of your pumpkin and separate seeds from pulp. Don’t worry if there’s a little pulp left of the seeds, it only adds flavor. Just remove the largest pieces so the seeds are easy to toss.

In a bowl, toss the seeds with the melted butter & salt, coating thoroughly.

Roast in one later and bake for 30 minutes or until the seeds are golden brown. Stir while baking to get an even toast.

From Serious Eats.com

Quick Pickled Onions

November 24, 2014

A great add to any Mexican dish. LOVE THEM!

1 red onion, thinly sliced
1/2 c apple cider vinegar
1 T sugar
1.5 t salt

Whisk last three ingredients together and add the onion. Let sit at room temp for 1 hour and stir if needed to submerge all the onions.

Can save for up to 2 weeks in the fridge. Drain onions before using.

Sore Throat/Cough

November 24, 2014

Adults:

Mild – 2 drops of Lavender on the throat every 20 min or as needed.

Strong – place a mouthful of warm water in a shot glass and add 2 drops Lemon and 2 drops OnGuard. Gargle for as long as possible and swallow. 2-3 times per day for two full days

Strongest – add 1-2 drops Oregano.

Feel a cold coming on?

November 9, 2014

1-2 drops of OnGuard with some (1/2 t) carrier oil for adults.

Rub on left foot, neck, or behind the ears.

Butter Roasted Carrots

November 9, 2014

2 cups chopped, quartered carrots
1 T butter, melted
1 t EVOO
1/4 t each Salt and Pepper

Preheat oven to 425.

Combine the butter, oil and S+P. Pour over carrots and coat. Lay on a baking sheet in a single layer and roast until done, about 15 minutes.

Diarrhea Remedy

November 6, 2014

3 drops DigestZen on the tummy
1 drop Peppermint on the tummy

Repeat ever 3-4 hours until symptoms subside

Headache Remedy

November 6, 2014

1 drop on each temple – peppermint