tag:blogger.com,1999:blog-67254475768338671752024-02-20T20:26:53.085-06:00With All Your Life"And you shall love the Lord your God with...all your life" Mark 12:30 Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.comBlogger247125tag:blogger.com,1999:blog-6725447576833867175.post-85016136969764513342017-11-22T17:13:00.000-06:002017-11-22T17:13:07.870-06:00Accepting and Enacting Discipline<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<div>
<span style="font-size: x-large;">God definitely has a sense of humor when He puts before me the
subject of self-control to talk about on a holiday week, but don't worry
I am not going to focus on eating. As I was reading through Hebrews 12,
verses 11 - 13 the idea of personal self-control and the disciple God
sends into our lives for our own good, hit me like a ton of bricks.</span></div>
<div>
<span style="font-size: x-large;"><br /></span></div>
<div>
<span style="font-size: x-large;">Disciple
of any kind, we are reminded in Hebrews 12, was never supposed to be
enjoyable. And, for us who live in a time when we are bombarded with
messages from a feel good society, we must fight against fleeing from
the uncomfortable places disciple takes us because our own righteousness
is at stake.</span></div>
<div>
<span style="font-size: x-large;"><br /></span></div>
<div>
<span style="font-size: x-large;">Plus, we have an added burden in
staying disciplined and leading a disciplined life, those who are
following behind us (v13). Whether we like it or not, our children and
all those God has given for us to lead are following us on the path we
are taking. </span></div>
<div>
<span style="font-size: x-large;"><br /></span></div>
<div>
<span style="font-size: x-large;">My own stubborn nature has
allowed me to receive some pretty harsh and painful disciple over the
years. God knows what a tough nut I am to crack and thus He sends
people into my life to help me break through that tough exterior whether
I like it or not. One case in point is the confrontation I had last
year with a godly woman over my unwillingness to learn to be more
compassionate.</span></div>
<div>
<span style="font-size: x-large;"><br /></span></div>
<div>
<span style="font-size: x-large;">This unwillingness of mine I had
been using as a protective wall as many of you with autistic children
will understand. My own autistic tendencies make relating to people
very uncomfortable. But instead of looking at my deficit as a place God
could come in and work for His glory, while He continued to perfect me, I
was was quite happy giving an excuse to my inability to relate to
people on a personal level.</span></div>
<div>
<span style="font-size: x-large;"><br /></span></div>
<div>
<span style="font-size: x-large;">As God opened
my eyes to my unwillingness to change, and see how He could make me more
like Him, I was broken. I can't tell you how many days I just couldn't
stop crying. But, from within that brokenness, God started healing my
heart and began to show me how He could work within my inadequacies to
allow me to be more compassionate and relational. </span></div>
<div>
<span style="font-size: x-large;"><br /></span></div>
<div>
<span style="font-size: x-large;">What
about you? Has God used a circumstance, a confrontation, or a gnawing
thought to bring you to a place you know you need to change? Don't let
it slip by without dealing with it. God's disciple for us IS for our
own righteousness, not to harm us. Although at times it may feel that
way as we go through the uncomfortable situations needed to navigate to a
more disciplined life.</span></div>
<div>
<span style="font-size: x-large;"><br /></span></div>
<span style="font-size: x-large;">I am praying for you
all and for God to give you peace wherever He is working in your life
and that you have the strength to follow His lead.</span><br />
<br />
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<br />Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-59198256140363036032017-11-15T19:22:00.000-06:002017-11-15T19:22:40.837-06:00Intentional Obedience<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<span style="font-size: x-large;">I have been doing a Precepts study on Leviticus with the ladies at
church this fall and although it is not the easiest content to study in
that amount of depth, the treasures I have gained from slowing down and
really digesting this book has been like a sweet balm to my soul during
this busy season of starting up our ministry.</span><br />
<div>
<span style="font-size: x-large;"><br /></span></div>
<div>
<span style="font-size: x-large;">The
overall reoccurring theme of Leviticus is the object of being holy, as
God is holy, and to do that it is about doing what He says in a very
intentional manner. But, that doesn't mean we are just to "do good
things" as we all have learned in our own pasts with the truth of the
verse "My ways are not Your ways declares the Lord".</span></div>
<div>
<span style="font-size: x-large;"><br /></span></div>
<div>
<span style="font-size: x-large;">As
I was thinking and praying over this, reading Leviticus 26, and asking
God to help me do what is holy in His sight and for His glory, here are
some of the things He laid on my heart:</span></div>
<ol>
<li><span style="font-size: x-large;">Obedience is the most effective way to live</span></li>
<li><span style="font-size: x-large;">God
gives us the straight path whether we think it is or not, because in
the end if we do not obey and seek Him first, we are not only spinning
our wheels but also creating things in our lives that He will need to
undo and fix before He can start working</span></li>
<li><span style="font-size: x-large;">Key to living holy is
slowing down, resting, praying, talking with God throughout your day by
bringing everything to Him, taking time to think and refocus on God and
not just things to check off of your to-do list.</span></li>
</ol>
<span style="font-size: x-large;">In summary,
we need to be intentional about being obedient, otherwise the busyness
of life will not only consume us, but it will consume the bigger plans
God has for working in and through our families and all the ways He
desires to make us holy like Himself.</span><br />
<br />
<span style="font-size: x-large;">I have made it a point over
these past few months to actually plan breaks in my days just for this
purpose AND to plan a Sabbath day (not always <span class="aBn" data-term="goog_144239479" tabindex="0"><span class="aQJ">Sunday</span></span>)
to pull away, no matter how many to-do things there were on my list.
It has not been easy for me to walk away from those things that I want
to get done, but God has been faithful and I know in the end I have been
much more effective in living for Him in being obedient.</span><br />
<br />
<span style="font-size: x-large;">I
encourage you to take some extra time this week to rest, pray, listen to
God and think if you have not intentionally done that in your life. The
rewards are great for those who seek Him and it is my desire that all
of you be rewarded greatly with both the temporal and eternal blessings
of God as He makes you more holy to reflect Him to the world around you.</span><br />
<br />
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Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-88534170655659077072016-07-04T14:31:00.000-05:002017-11-15T16:18:23.569-06:00Is a Christian Called to Forgive and Be Reconciled to a Sinner?<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="5yl5">Last week I got a message from woman I have
known for years, and who has come to me for straight biblical answers. Once again she challenged me, asking some
really tough questions in the light of the well-meaning advice many Christians
around her were giving in relation to her need to forgive and be reconciled to
her husband, who once again had betrayed her trust. This dear woman has lived through years of lies
and manipulation which her husband, even under the noses of their church
leadership, has used to hide his deeper heart problems. Deep wounds and much mistrust are once again
opened and hurting, so quick submission to religious commands, which have worn
thin after repeated attempts over the years, are far from the answers she was looking
for. </span></span></span></div>
<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="5yl5">The battle my friend asked me to stand by
her side in, was not one I felt deserved a quick shot of truth in the dark…but
rather a long prayerful walk by her side.
I gave her my time by praying and also seeking from God, His plan to
defeat the enemy who was working so hard to destroy her marriage and
family. As I prayed not only for my
friend, her husband, their children, and her church elders, I also prayed for
wisdom, truth and clarity to speak to her what God wanted her to hear in this
time of need. In the end, God led me not
to search for certain verses on forgiveness and reconciliation, but rather to
do a word study in the New Testament Greek text of all the words which are
translated into forgive, forgiven, forgiveness, etc.; of which there are four,
as I explain the meaning of each below. Here is the information I sent along that I hope will open your eyes, as they did mine, to what God really asks from believers in regards to forgiving others.</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="5yl5"><i>In praying about how to answer your questions, I felt led to do a Greek word study on forgiveness...</i></span><span class="5yl5"><i><span class="_5yl5">what I found was profound to my personally understanding of how God asks Christians to act in the light of forgiveness, so bear with me as I give you my homework findings</span>. </i></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="5yl5"><i>The first
word, “aphesis”, means to release sins from a sinner and therefore no longer
hold them accountable for their past sins. Or, to wipe the slate clean of the
offender because their debt has been paid by another. The second word, “aphiemi,”
means to actually carry out the act of removing another person's sins. What is interesting to note though is that <b>both of these instances of forgiveness are
never acts that people are intended to do, only God.</b> We cannot remove
another person's guilt because we can't pay the debt another person should have
to paid for their sin. It is through God alone a person is forgiven, and it
through the work of the cross and the blood Jesus shed that pays the debt that
a person’s sin has brought upon them.</i></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="5yl5"><i>The third
and fourth words are “apoluo”, which means to loose or set free from any bondage
that holds another person to your requirements or to a legal bond with you, and
“charizomai” means to do another person a favor by being kind to them out of
the good will you show them, not by something they earned. These two words are
applied to believers when they are commanded to forgive their fellow man,
including believers, unbelievers, and even their enemies.</i></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="5yl5"><i>In
essence, God forgives. He has always commanded that the weight of forgiveness of
all sins be on Him. We are unable to forgive others (pay their debt or even
release them from their sins) because to do so requires the perfect sacrifice
only Christ was able to pay. All He asks of us is that we believe in His
ability to pay the debt for others and their sins, and be willing to set those
people free of our expectations or any chains that would bind them to us and
our need to be repaid for any harm they have done to us.</i></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="5yl5"><i>Thus,
if someone else wrongs you in a manner that is against God's will then you must
hold onto that relationship through holding on to God and turning that person's
actions back to Him. God is your firewall of defense because the enemy is not
the person who sinned against you, but rather the sin itself separates you from
the sinner just as that sin separates that person from God when they do not admit their sinfulness to Him. It is up to the sinner to
deal with the sin and God. The one
granting, on the other hand, can pardon only because God first was willing to
pay the penalty for the other person’s sin.
The pardoning of another person’s sin is just a confirmation of God’s
payment in full being recognized.</i></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="5yl5"><i>Reconciliation
therefore can only happen when both parties are reconciled to God. As the one
being hurt by a person who is living in sin, your only job is to keep yourself
reconciled to God by asking Him to forgive you and anything you may be doing to
hinder a perfect relationship with Him, including not allowing the person hurting you to be pardoned by Him. On the other hand, it is up to the
person living in sin to allow himself to be reconciled to God from the other side...only
then can a relationship between both people meet in the middle, perfectly
joined by Christ. </i></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="5yl5"><i>All a
Christian can do it whatever God has given him or her the power to do, the rest
we must keep giving back to Him to do His perfect will, whatever that may be. Trusting, obeying, believing, and living each
day with our eye and our hope on Him alone.</i></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="5yl5">As I finished typing up my response and
telling my friend I would continue to pray and place this situation before the
throne of God, I wished I could have given her a quick 5 step process to
healing her hurts and finding all the answers to the things she was
experiencing, but then again that is not the way God works. Instead He draws us in during these difficult
times, to come sit with Him, learn from Him, walk with Him, trust in Him, and
believe in His words that He is working all things out for good...because He always does!</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span class="5yl5">Maybe you have some new or old wounds that
still need to be pardoned in your own heart. What a difficult weight God has lifted from
our shoulders by not only paying the price for our own sinful acts, but also
the sinful acts of those who have harmed us.
Be reconciled to Christ today by accepting his forgiveness, for yourself
and for those He desires you to love.
And while forgiveness by granting another person's pardon may never change your
situation, or the other person, it is the one thing commanded by God we must do
to live in peace and be open for reconciliation with others, should they choose
it.</span></span></span></div>
Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-13151978090498541552016-06-22T09:40:00.000-05:002016-06-22T09:40:11.767-05:00Wrestling with God<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirP0S_hLNDR7PysI5vBBWP46fLMOPs8QuvCtTCZNUeEwrJ47FAoMCynDSTMwG_PRsW0K-JIi441AKNCQl08o-gr-NGDPt9Ftd3cGKfi83hB1P3H0klzsPj55Pu4kI7_H1aH7ibxjx1IirI/s1600/jiu-jitsu-wrestling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirP0S_hLNDR7PysI5vBBWP46fLMOPs8QuvCtTCZNUeEwrJ47FAoMCynDSTMwG_PRsW0K-JIi441AKNCQl08o-gr-NGDPt9Ftd3cGKfi83hB1P3H0klzsPj55Pu4kI7_H1aH7ibxjx1IirI/s320/jiu-jitsu-wrestling.jpg" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Yesterday I was disciplining a newer believer in my home,
when she asked me to further explain about Jacob wrestling with God from
Genesis 32:<span> </span>22-32.<span> </span>Now, I have wrestled intensely with God many
times and was able to share with her my experiences and how those times changed
me.<span> </span>But, it was the point my 17-year-old
son, who had been listening in on our conversation (the benefit and detriment
of disciplining in your home with kids around), made that gave me a new perspective
on how God really works when we take the time to wrestle with Him over issues
that are pressing in on us.</span></span></div>
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<br /></div>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">My son made the point that as a wrestler there is a certain
amount of respect that each of the wrestlers bring to the match, which allows
both of them to go through the experience with a certain sense of gain, whether they
win or lose.<span> </span>In thinking about that
after my guest left, I realized that if two wrestlers were to just meet on the
mat and one was to tell the other the outcome of the match before they
wrestled, and it was that the one giving the results was going to have the
upper hand, that it would be much more difficult to accept the results as the
other wrestler.<span> </span>Basically, the second
wrestler would have been given no chance to put forth his best effort to change
the results to be better in his favor. The contest itself was the necessary component in which to confirm the final results of the match.</span></span></div>
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<br /></div>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Jacob was going to face his brother Esau, from whom he had
stolen his birthright and barely escaped his wrath of when he had last seen
him.<span> </span>This issue was pressing in on his
heart and bringing up all kinds of fears and worries, and yet God was calling
Jacob to return and make peace with Esau.<span>
</span>It was then that Jacob sent forth his family and spent the entire night
alone wrestling with God.<span> </span>The
circumstances of God’s call on Jacob’s life did not change in the end, God
still won the fight and Jacob was sent forth to make peace with his brother.<span> </span>But, throughout the
events that took place that night, Jacob came to understand God from a whole
new perspective.<span> </span>In that wrestling match,
Jacob further learned to respect God’s authority, and thus he was willing afterwards
to submit to what God was calling him to do.<span>
</span>The wrestling match showed Jacob clearly he had done all he could to
work against God, and God did not relent to any of his moves. But also, God's will became part of who Jacob was because Jacob took the time and energy to allow God to work it into his own will through facing God head on.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Often times we teach in our “good Christian” theology that
we just need to be a robot doing all that God commands us to do without
interacting with Him, talking things through with Him, and even wrestling with
Him.<span> </span>This type of teaching is such a
lie. The fact is, the bible is full of stories of people like Jacob who lived contrary
to his type of theology.<span> </span>Instead, God
wants us to be obedient to His will, but not until that will becomes so much of
our fiber that we desire to do His will above our own instead of just doing it
because it is expected of us as a Christian.<span> </span></span></span></div>
<div class="MsoNormal">
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This makes me think of 2 Corinthians 9:7 “<i>So let each one
give as he purposes in his heart, not grudgingly; for God loves a cheerful
giver.</i>”<span> </span>Cheerfulness is not happiness,
but deep down satisfaction in doing what you know is purposed in your life. A
purpose that God has given me the most understanding of as I have sorted out
His truth for myself and in the unique ways He has worked over the years to
reveal Himself to me as I have pressed into Him and wrestled with His truth and
His commands.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span></span>I am thankful for the
times God has pressed me into places that have forced me to wrestle with Him.<span> </span>I am even more thankful for the ways He has
changed me during those times to be willing to accept all the purposes and plans He has put
before me.<span>
</span>From those experiences, I have come forth stronger and all the more willing
to follow Him and fight for His purposes without fear.<span> </span>Because, in wresting, I have seen God intimately working in my life and reconfirming the fact He is walking
before me and working everything out ahead of me to His perfect victorious will.<span> </span>A will that no longer is just His will, but one that has become part
of my own will for His glory.</span></span></div>
Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-25723243655551158722016-01-17T19:41:00.001-06:002016-01-17T19:41:50.013-06:00Homemade 5-Pepper Texas Jack Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgreelc209OjKf9_3sCaiSo9WrzT2RkrJbp9IFUotUxv-DYUdSjJH0eXcK4j617OKlRKzLqgdqluzPLcIbJYHlO4bByAp-s4oal4nk5_mgCrL028II2Mj_md22GQXCY-sUT2vcTrFgvFBk/s1600/WIN_20160117_18_46_45_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgreelc209OjKf9_3sCaiSo9WrzT2RkrJbp9IFUotUxv-DYUdSjJH0eXcK4j617OKlRKzLqgdqluzPLcIbJYHlO4bByAp-s4oal4nk5_mgCrL028II2Mj_md22GQXCY-sUT2vcTrFgvFBk/s320/WIN_20160117_18_46_45_Pro.jpg" width="320" /></a></div>
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I know it has been a long time since I have posted a new cheese recipe, but as an adjusting "city dweller" I have found that cheese making has taken more of a hobby status in my life and the recipes I perfected on the farm have served me well to make over and over again as my family in turn consumes them directly out of our refrigerator.<br />
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But, one cheese that I have been working on this past year is a more spicy alternative to my <a href="http://www.withallyourlife.com/2013/01/hot-pepper-havarti.html" target="_blank">Hot Pepper Havarti</a>. I have found that using fresh peppers (and specific ones in particular) make the cheese turn out fresh with perfect amount of heat.<br />
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So, here we go. <br />
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To make this 2 pound batch, you will need 2 gallons of raw whole milk and a mix of the following peppers: 1/3 of a sweet red pepper (or a single red jalapeno if you want it a bit hotter), 1/3 of a sweet yellow pepper, 3 orange habanero peppers, 1/4 of a sweet orange pepper, and 1 green jalapeno pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPEFOwhqzhkF5FsTouHosYzb4VzIgF738eqYXKTG0sC6T5VhSHWVpet3huM5q-7I5oNUMThE1mtHQyR4tdclTM8BrKHaFekl7eXa2xC39FGcbGa-q1P9ZQup-NRJxdM8WjWrix4nAw15O/s1600/WIN_20160116_11_01_08_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPEFOwhqzhkF5FsTouHosYzb4VzIgF738eqYXKTG0sC6T5VhSHWVpet3huM5q-7I5oNUMThE1mtHQyR4tdclTM8BrKHaFekl7eXa2xC39FGcbGa-q1P9ZQup-NRJxdM8WjWrix4nAw15O/s320/WIN_20160116_11_01_08_Pro.jpg" width="320" /></a></div>
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Heat he milk to 89 degrees Fahrenheit.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhEzUVpr8Z7r76l9VzRKHQ8OPuGlgQG-jN_Qimw2YOyaxuoKhLyZfZnhe16-7TpIpPRgg5QbL3I51eM16I3rnslJ7Q1XW26ExLgdC7s0qcYbBE9n9h00ZTBZD0guo49x81kuV8IBprzlf/s1600/WIN_20160116_11_06_24_Pro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhEzUVpr8Z7r76l9VzRKHQ8OPuGlgQG-jN_Qimw2YOyaxuoKhLyZfZnhe16-7TpIpPRgg5QbL3I51eM16I3rnslJ7Q1XW26ExLgdC7s0qcYbBE9n9h00ZTBZD0guo49x81kuV8IBprzlf/s320/WIN_20160116_11_06_24_Pro.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I was making an 8 gallon batch of Colby the same day. The two gallon pot is on the right.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnAHj8UeCjJEiAgK_bCKH0ixKzabF5gPLN9qBC-G8q4rIC2MLxcnLbpM19-ttL9uoqNXzEXPPIG6m3KHcVKogf61wDA-gVq5oUO1BtbFjNGr-bwr6BeN0EB_SJiCAmPJ2-WfxuQHKq2uW/s1600/WIN_20160116_11_34_44_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnAHj8UeCjJEiAgK_bCKH0ixKzabF5gPLN9qBC-G8q4rIC2MLxcnLbpM19-ttL9uoqNXzEXPPIG6m3KHcVKogf61wDA-gVq5oUO1BtbFjNGr-bwr6BeN0EB_SJiCAmPJ2-WfxuQHKq2uW/s320/WIN_20160116_11_34_44_Pro.jpg" width="320" /></a></div>
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Next, measure 1/4 teaspoon of mesophilic culture and sprinkle it on top of the heated milk. Let hydrate for a few minutes and then stir it in, with an up and down motion for at least 20 strokes to make sure the entire vat of milk is cultured.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghr7-uEU49kUeZNZRBwYjJsurpbhtDWDq-r6z1tGfi2GAO5JDFU2lJeNRJDB1C8iZ7u0Fw5E_ww2SMQvou6ZepqE9dRwxYDYLFca243xLm2j9XJ-FCy-J_d0p4I6p-VebBFNtAzrbJR6L2/s1600/WIN_20160116_11_36_23_Pro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghr7-uEU49kUeZNZRBwYjJsurpbhtDWDq-r6z1tGfi2GAO5JDFU2lJeNRJDB1C8iZ7u0Fw5E_ww2SMQvou6ZepqE9dRwxYDYLFca243xLm2j9XJ-FCy-J_d0p4I6p-VebBFNtAzrbJR6L2/s320/WIN_20160116_11_36_23_Pro.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I order all my cultures and rennet from www.thescheesemaker.com.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDnPMmzGkJ7m6az4zJLGBUPFYShlcjgJhPjsB33_kCWGTmLOBQBgFhrqkBYpRLidGNOU3GK5sC-dZ2FrCGQL_0kP5rEvgL73FCKUov3UV1ENiniJdOEdkKlt1cpo4e6tA21pUCZVBn92n/s1600/WIN_20160116_11_39_42_Pro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDnPMmzGkJ7m6az4zJLGBUPFYShlcjgJhPjsB33_kCWGTmLOBQBgFhrqkBYpRLidGNOU3GK5sC-dZ2FrCGQL_0kP5rEvgL73FCKUov3UV1ENiniJdOEdkKlt1cpo4e6tA21pUCZVBn92n/s320/WIN_20160116_11_39_42_Pro.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It is hard to see, but the culture is a bit yellowish and floats on the top of the milk when it is sprinkled on top.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14lb90n0QjTTjI2LQT1RCtAf0qNAj50abpuGU671U_hClwvzZ43gKXF5szAKzT8HdWPzF2odWhJV8khLF_ppkSP8TyhbAkiBlcGSzN7PBHUXqVmbhJui-m1CsP89Nz2wIX5ZTY7mBj44l/s1600/WIN_20160116_11_40_40_Pro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14lb90n0QjTTjI2LQT1RCtAf0qNAj50abpuGU671U_hClwvzZ43gKXF5szAKzT8HdWPzF2odWhJV8khLF_ppkSP8TyhbAkiBlcGSzN7PBHUXqVmbhJui-m1CsP89Nz2wIX5ZTY7mBj44l/s320/WIN_20160116_11_40_40_Pro.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When stirring with an up and down motion the milk will rise from the bottom and the top milk will be sucked down making sure the culture is evenly distributed.</td></tr>
</tbody></table>
Now, hold the temperature (put the lid and and keep the pot somewhere warm) and leave for 45 minutes.<br />
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During that wait time, cut up your peppers into very small uniform pieces, cover them with an inch of water and add in a pinch of salt. Bring the mixture to a boil and continue to boil for 10 minutes. When the mixture has finished its boil time, remove it from the burner and cover the pot to keep the peppers warm.<br />
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When the wait time on the cultured milk is over. Stir the milk a bit to incorporate the cream back into the milk (some separation always happens) and then mix in a mixture of 1/4 cup water mixed with 1/2 teaspoon of rennet. Again use the up and down mixing motion and make sure to count at least 20 strokes.<br />
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Cover the milk again and hold the temperature for 40 minutes.<br />
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When the hold time is done, cut the curds into even cubes. This is done best with a long knife and at an angle to the top surface, turning the pot a 1/3 turn as you go. Once the curds are cut, let them firm up by leaving them sit undisturbed for 10 minutes.<br />
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Now, with the heat on low, heat the curds up, while stirring, to 100 degrees Fahrenheit. This should take about 40 minutes.<br />
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One you have reached the desired temperature, turn off the heat and allow the curds to settle to the bottom of the pot. (As you can see, I switched thermometers. Actually my digital one stopped working and I thought I would point it out since it is always a good thing to have a back up thermomemter around. I have had batteries die, glass ones break, and ones just stop registering on me when cheese making and since cheese making requires such specific temperatures you never want to be without one when it is most necessary!)<br />
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Next, skim off as much whey as you can without taking out any curds (save it for fermenting or bread baking) and then ladle the curds into a strainer that is lined with a cheese cloth.<br />
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<br />Now, before the cheese drops too much in temperature, put the curds back into the cheese pot and then add the pepper mixture and mix it all for about 10 minutes while breaking down the curds into small pieces so the peppers get evenly distributed.<br />
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Then put your curds into a prepared mould and press for 1 hour.<br />
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After the hour is up, flip the cheese over and then press for another 12 hours or overnight.<br />
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<tr><td class="tr-caption" style="text-align: center;">I am not all that thrilled with this smaller press, although is does the job, but as you can see the larger press I have is gravity driven with the jug to put pressure on the cheese and it turns out a much more uniformly pressed cheese because of the constant pressure, something that is very difficult to get with the screw press when pressing overnight.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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In the morning, remove the cheese from the press and soak in a 18% salt brine for 12 hours (flipping half way to make sure the cheese gets evenly salted, and then place the cheese on a drying mat and allow to dry in the refrigerator until it has lost its excess moisture. <br />
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Once the cheese is dry, you can wrap it in cheese paper, wax it, shrink wrap it, or eat it...that is usually what happens around here. Enjoy!<br />
Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-26645039963497685712015-03-21T13:05:00.003-05:002015-03-21T13:05:39.430-05:00Levain Cool-Raised Sourdough Bread<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Well this week for my sourdough baking I decided to pull out a recipe I haven't used for a while - one that has a slow, cool raise just from the levain in the sourdough starter. I must note though, if you are going to try this recipe you are going to need a very active sourdough starter. I found the best one that works for me is the San Francisco Sourdough starter from Cultures for Health. I made it a whole wheat starter by adding freshly ground hard whole wheat to it when I started it instead of following the directions to just add white flour and it has been my sourdough workhorse ever since.</span><br />
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<span style="font-size: large;"><u>Here is what you will need to make this recipe:</u></span><br />
<span style="font-size: large;">2.5 cups freshly fed THICK levain (see instructions below)</span><br />
<span style="font-size: large;">3 cups cool water</span><br />
<span style="font-size: large;">7.5 cups hard whole wheat flour, freshly ground</span><br />
<span style="font-size: large;">1 Tablespoon salt</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To prep the Thick levain, the night before you make this bread take your starter out and dump 3/4 cup of starter into a bowl with 2 cups of hard whole wheat flour plus 1 cup cool water </span><span style="font-size: large;"><span style="font-size: large;">(this is additional flour and water to that which will be added on later in the recipe) </span>. Cover this mixture and let the levain grow overnight.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNScZLjc5iVQ25CdCD0UaQvWx8flzFqSh-pE_nEsD5Kp08dPe5QTa1vE_IQ5MBd1DeCLEa9U5uydRz_sUFTXjaILI0vXWA2UHVFdOPRYaqsAi3iMS9jLfqJURLzY6fvCUUxQk2lWkyvKE/s1600/DSCN5887.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNScZLjc5iVQ25CdCD0UaQvWx8flzFqSh-pE_nEsD5Kp08dPe5QTa1vE_IQ5MBd1DeCLEa9U5uydRz_sUFTXjaILI0vXWA2UHVFdOPRYaqsAi3iMS9jLfqJURLzY6fvCUUxQk2lWkyvKE/s1600/DSCN5887.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Evening mix - solid mass</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPQr5LYZFbSyFdQ1JHatkhzz5efNeVxqUhLWl3JDPV9CE7d2KIy36yR-SaHcHSYFv4keEzfnaNCTGv7PC57dtavanyt8WCFGRcByqlb6Lpu74hfHhczz6Z7Lr3InmAdlU1UrBV3fay72z/s1600/DSCN5889.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPQr5LYZFbSyFdQ1JHatkhzz5efNeVxqUhLWl3JDPV9CE7d2KIy36yR-SaHcHSYFv4keEzfnaNCTGv7PC57dtavanyt8WCFGRcByqlb6Lpu74hfHhczz6Z7Lr3InmAdlU1UrBV3fay72z/s1600/DSCN5889.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Morning transformation - light and fluffy</td></tr>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In the morning, mix together the rest of the ingredients, as much as you can by hand and then knead in the rest of the flour. You will find this process much easier if you use a mixer with bread kneading attachment/paddle since the dough is very sticky and you will have a tendency to put too much flour into the recipe if kneading by hand. Knead by machine for 10 minutes - 20 minutes by hand.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cover the dough with flour, cover it in a bowl, and allow it to raise for 3 hours in a cool place.</span><br />
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<span style="font-size: large;">Gently cut the dough into 4 pieces, barely handling it, and put rounds onto 4 parchment sheets.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Let these rounds raise again for about 2.5 hours.</span><br />
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<span style="font-size: large;">Slash loaves while preheating oven to 450F. Bake at 450F for 15 minutes and then bake another 30 minutes at 400F.</span><br />
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<span style="font-size: large;">Remove and enjoy!</span><br />
<br />Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-36326967255770800822015-03-21T12:42:00.001-05:002015-03-21T12:42:40.344-05:00Lemon-Lime Bars<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqYARleYaYjoYbzsFU407uDcS3uRT765LtQI9JwFj6RGf_OB_h0mb2qxoao8_4P3yyPB_cZa6xuXAyG0sshl8x64_dJNCOexvQmF121G-FTiexVKfouyVf33WNHlthmXgfwCDqTT8b0I9/s1600/DSCN5883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqYARleYaYjoYbzsFU407uDcS3uRT765LtQI9JwFj6RGf_OB_h0mb2qxoao8_4P3yyPB_cZa6xuXAyG0sshl8x64_dJNCOexvQmF121G-FTiexVKfouyVf33WNHlthmXgfwCDqTT8b0I9/s1600/DSCN5883.JPG" height="240" width="320" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I made this recipe for my birthday last week since I rarely will ever make a dessert for myself and decided that my birthday was the perfect occasions to give myself a little treat.</span><br />
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<span style="font-size: large;"><u>Here is what you will need to make this recipe:</u></span><br />
<span style="font-size: large;">An 8x8 metal baking pan </span><br />
<span style="font-size: large;">1 cup soft whole wheat flour, freshly milled</span><br />
<span style="font-size: large;">1/4 cup cane juice crystals (or other low refined, organic sugar)</span><br />
<span style="font-size: large;">8 Tablespoons butter, cubed </span><br />
<span style="font-size: large;">1/16 teaspoon salt</span><br />
<span style="font-size: large;">2 eggs</span><br />
<span style="font-size: large;">3/4 cup cane juice crystals</span><br />
<span style="font-size: large;">2 Tablespoons soft whole wheat flour, freshly milled</span><br />
<span style="font-size: large;">Juice of 1 lemon</span><br />
<span style="font-size: large;">Grating of 1 lime rind</span><br />
<span style="font-size: large;">1/2 teaspoon baking powder</span><br />
<span style="font-size: large;">Organic powdered sugar for dusting</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Start out by mixing 1 cup flour with the 1/4 cup sugar and butter. Mix until crumbly.</span><br />
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<span style="font-size: large;">Next press the mixture into the metal pan and sprinkle the salt onto the pressed dough.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bake at 350F for 10 minutes.</span><br />
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<span style="font-size: large;">After 10 minutes, remove from oven and put in the refrigerator while you prep the filling.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Whisk the rest of the ingredients together in a bowl...</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">...and then pour over top of the cooled crust.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bake again at 350F for another 15 to 20 minutes.</span><br />
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<span style="font-size: large;">Remove from the oven and let cool to room temperature, then dust with powdered sugar and put in the refrigerator. (Hint: These taste best if you can completely cool them for a good 4 hours...that is if you can leave them alone that long.)</span><br />
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<br />Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com3tag:blogger.com,1999:blog-6725447576833867175.post-66879661763760011142015-03-12T20:29:00.001-05:002015-03-12T20:29:55.524-05:00Southwestern Veggie Frittata<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">All alone, or an accompaniment to a main dish, this frittata is an easy and healthy go-to food. This evening we used it as a side dish to some sweet and spicy grilled pork chops and homemade pita bread. My husband actually stuffed the pita with the frittata and I have to say they tasted really good together.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Here is what you will need to make this recipe:</u> (all organic ingredients)</span><br />
<span style="font-size: large;">Cold-pressed olive oil </span><br />
<span style="font-size: large;">Large red pepper, chopped</span><br />
<span style="font-size: large;">Half yellow onion, chopped</span><br />
<span style="font-size: large;">Jalapeno, chopped</span><br />
<span style="font-size: large;">1/4 cup leek, chopped</span><br />
<span style="font-size: large;">4 large eggs</span><br />
<span style="font-size: large;">1/3 cup fresh cilantro, chopped</span><br />
<span style="font-size: large;">1/2 cup feta, crumbled (I will be posting my feta recipe soon)</span><br />
<span style="font-size: large;">1 teaspoon Real salt</span><br />
<span style="font-size: large;">1 teaspoon chili powder</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add some olive oil to a skillet, over medium heat, and then add the pepper, leek, and onions and saute until all the vegetables are tender.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add the seasoning (salt, chili power, and cilantro).</span><br />
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<span style="font-size: large;">Then pour the whisked eggs over the top of the cooked mixture.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cover for 5 to 7 minutes, or until the eggs are fully cooked.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add the feta on top and cover again until it starts to melt.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Serve warm.</span><br />
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<br />Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-28679993993103950372015-03-11T16:58:00.000-05:002015-03-11T17:14:41.352-05:00Soaked Oatmeal Sourdough Rolls<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Wednesday has officially become my baking day since once a week I need to feed my sourdough starter. I figured a few months ago that planning a baking day once a week is the best way for me to remember to feed my starter...and it keeps my refrigerator stocked with bread to boot! So far it has worked well. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Here is a recipe I came up with a few weeks ago when I was researching some different ways to bake a more moist bread. I hope you enjoy it as much as my family.</span><br />
<br />
<span style="font-size: large;"><u>Ingredients to make 24 - 26 rolls</u>:</span><br />
<span style="font-size: large;">2 1/2 cups warm water</span><br />
<span style="font-size: large;">2 cups old fashioned oats</span><br />
<span style="font-size: large;">1/4 cup kefir or yogurt (with active cultures) </span><br />
<span style="font-size: large;">2 cups sourdough starter (recently fed or fed at time of recipe start) </span><br />
<span style="font-size: large;">4 Tablespoons butter, softened</span><br />
<span style="font-size: large;">1/2 cup honey</span><br />
<span style="font-size: large;">1 Tablespoon salt</span><br />
<span style="font-size: large;">1 Tablespoon yeast </span><br />
<span style="font-size: large;">1/4 cup vital wheat gluten</span><br />
<span style="font-size: large;">4 - 6 cups hard whole wheat flour (freshly ground)</span><br />
<br />
<span style="font-size: large;">The night before you are going to bake bread, pour the water over the oats and then mix in the kefir/yogurt.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">At the same time, take out your recently fed sourdough starter. Put both on the counter, cover, and let sit until morning.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The next morning, combine the soaked oats, sourdough starter, butter, honey, salt, yeast, wheat gluten, and 4 cups of flour.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Finally knead in just enough of the remaining flour so that the dough is not too sticky. (Note: It is much easier to add less flour when kneading with a machine, so be careful if you are attempting this by hand.)</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Put dough into an oiled bowl (I use coconut oil). Cover, and then put in a warm place. (Hint: Heat your oven to 175 degrees and then turn it off. This will produce the perfect temperature for your bread to rise in.) </span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">When the dough is risen to double, shape into rolls and put the rolls on two separate baking sheets.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Let dough rise again.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Then bake for 20 to 30 minutes at 350 degrees.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Enjoy!</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> </span>Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-4554914087224858492014-10-28T14:19:00.000-05:002015-05-08T10:50:17.158-05:00An Effective Plan to Treat Candida<div class="western" style="margin-bottom: 0.2in;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_q7Wlo0WqYwvAuLb4CiIrZ9cqmC6aLOcCFdH3s2HvzLnadV4TeTS8_oG7EOItXuGcECJ-o_m7RnpD1ww_jo8JjygCLHmgh0KzDQnaKXvXLlwenYRgNCPWGAmXYgauivUqsqslVwf0x9nR/s1600/mom+and+kids.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_q7Wlo0WqYwvAuLb4CiIrZ9cqmC6aLOcCFdH3s2HvzLnadV4TeTS8_oG7EOItXuGcECJ-o_m7RnpD1ww_jo8JjygCLHmgh0KzDQnaKXvXLlwenYRgNCPWGAmXYgauivUqsqslVwf0x9nR/s1600/mom+and+kids.JPG" width="480" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">My kids and me before we started the Candida diet.</span></span></td></tr>
</tbody></table>
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</div>
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<br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">First
of all, before I get into this post, I must point out the disclaimer
at the bottom of this page and remind you that I am not licensed as a
physician or a nutritionist. But that being said, I have done
hundreds of hours of research on this topic for my own personal
understanding. And, from that research and lots of God-directed
paths, I have successfully led myself, my children, and numerous
other people and families through the Candida healing process.
Furthermore, considering that most licensed physicians and
nutritionists have absolutely zero hours of training in how to deal
with Candida and remove an overpopulation, I will liken my
credentials to that which I had when I was hired on as one of the
first Quality Assurance Analysts for testing manufacturing equipment
for FDA regulated medical devices...a little experience trumps no
experience at all and what I have to say, I believe, is worth taking
the time to read.</span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">OK,
now for all of you who have been asking me for years to put this
advise down in writing, I am finally at a place where I have come to
grasp the essentials behind how God worked to heal my children and me
from our Candida issues and also how that same method has proven
effective in treating like conditions in other families and which
have been documented by various studies and noted authorities.
And, although I could just give you a "diet" to follow, I
would rather take the time to describe the science behind what
Candida is and why the basis of what I recommend really works. (Do
you really think you would get any less from a physicist?)</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
</div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>First,
what is Candida and why is it bad?</b></span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />Candida
is a yeast type of bacteria that occurs naturally and happens to be a
part of every human bacterial system. (Fact: The human
body is composed of 10 percent cells and 90 percent bacteria, where
bacteria functions, for the most part, in ways that improve our
health and help each and every one of our bodies function in a
"normal" capacity.) And although Candida is present
in every body, that does not necessarily mean everybody deals with a
Candida infection. </span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In
a normal human bacterial system, the Candida bacteria is kept under
control by a plethora of beneficial bacteria, or "good"
bacteria. The more "good" bacteria within the human
body the easier it is for that body to fight off "bad"
bacteria. (Fact: Even the "bad" bacteria
Salmonella can be found in every person's bacterial system, but the
reason you don't get Salmonella poisoning, unless you eat tainted
food which is filled with lots and lots of Salmonella, is because
normally you overpopulate it in your gut with an array of "good"
bacteria.) So as you can see, a gut bacterial problem crops up
when something happens to throw off the balance of the "good"
bacteria, and thus the "bad" bacteria is allowed to take
control. For Candida that imbalance usually happens when
antibiotics come into play. That being said, there are other
environmental and dietary conditions which can throw this balance off
too, but since the majority of people who seek my advice realize the
antibiotic connection I will explain that relationship just a bit
further. </span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">The
role of an antibiotic is to kill off bacteria, and it does a great
job of that, but unfortunately antibiotics are unable to target just
the "bad" bacteria within the body and so they also kill
off large amounts of "good" bacteria along with large
amounts of "bad" bacteria. And although that may not
sound like such an awful thing right away, once you consider that
there is one bacteria that is immune to being killed off by
antibiotics, and that it is a yeast type of bad bacteria called
Candida, you may begin to think twice.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In
surviving the "killing off" process of the antibiotics,
Candida is left to flourish and grow at enormous rates if it is not
kept under control with the addition of extra “good” bacteria to
the gut/digestive system. (This is the reason that many
physicians now recommend that patients eat yogurt or take an
over-the-counter probiotic during <u>and</u>
after a regimen of antibiotics.) What Candida does within the
system, if not kept under control, is the genesis of many of the
dietary and behavioral issues that we as a society deal with more and
more each year. But don't just take my word on that, you can do
the research yourself and see that the author of <a href="http://www.gaps.me/" target="_blank"><b>TheGAPS Diet</b></a>,
Dr. Natasha Campbell-McBride, & the author of <a href="http://www.diannecraft.org/" target="_blank"><b>TheBiology of Learning and Behavior</b></a>,
Dianne Craft are just a few experts that say the same thing in their
published materials.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Candida,
once it starts to take over the human bacterial system, flourishes in
the gut region. And when in the gut, it feeds on simple sugars
and starches...yes, all the things that our American processed food
diet is full of...and each time fed, rewards the body in a manner
similar to the way an addictive drug rewards a drug addict.
Thus, the more you feed the Candida what it likes, the worse the
bacterial infection grows, and the more you desire to feed it instead
of feeding your body a healthy balanced diet. Some researcher
have gone as far as to label this Candida infection effect to be
equivalent in intensity to that of a cocaine addiction. But
what is worse than just the addictive nature of the Candida infection
is the damage the infection does to the sensory and digestive systems
of the person it infects. </span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />Now
consider a Candida infection and how the overpopulation of this yeast
can grow so large that the gut becomes increasingly dysfunctional, so
not only does movement of digestive waste become inhibited, but
similarly so does every other process designed to happen within that
region of the body (nutrient absorption, cell regeneration of the gut
lining which keeps larger food particles from absorbing into the
blood system, disposal of heavy metals from the system, and Serotonin
production and absorption to name a few). Thus constipation,
leaky gut syndrome, toxic heavy metal levels, and sensory issues
start to present themselves within the individuals who have this
overgrowth.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Now,
you can probably make sense of the reasoning behind why constipation
would be caused by a Candida infection, and maybe the connection with
the leaky gut (that will have to be an entirely different post) and
toxic heavy metal levels, but as far as the sensory issues, that one
is usually not as easily connected...so I will explain. The
region of the human body where serotonin, the body's natural calming
drug, is produced and absorbed is within the gut. And, equally
interesting is the fact that a manufactured equivalent of natural
Serotonin is the main ingredient in Ritalin, and all SSRI
anti-depressants (which are the majority of the anti-depressants on
the market). </span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In
an individual with a healthy bacterial system, serotonin is easily
absorbed through the gut walls and thus these people find it
reasonably easy to navigate normal sensory loads. But, those
who have Candida infections do not have access to this natural
serotonin and therefore struggle with staying on an even keel when
they are bombarded with lots of sensory input. Examples from my
own life, and those of my children, of mismanaged sensory bombardment
ranged from constant scratching and being bothered by tags and tight
fitting clothes, to extreme and harmful outbursts of anger and
serious thoughts of suicide. </span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />Furthermore,
what is even more disconcerting, is the fact that a Candida infection
can be passed along from parent to child, as it did in our family's
case. In looking at my own history, I realized that my
traumatic birth, formula feeding, and multiple years of on-going
antibiotic use in trying to cure my severe acne, were the main
culprits for the many years I struggled with suicidal thoughts, brain
fog, and difficulty navigating social situations. And, now
through research done by people like Dr. Natasha Campbell-McBride,
the evidence exists to confirm that I did pass my poor gut bacteria
onto my two boys when they were born. </span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Getting
rid of the Candida:</b></span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">So,
the big question that I am sure most of you are now asking is, “How
do I get rid of the Candida?” Well, you will never fully get all
the Candida out of your system, as alluded to previously in this
article, but the goal would be to get rid of the rapid over-growth
and at the same time over-populate the bacteria with “good”
bacteria. This method is sometimes called the Starve & Feed
Method and it focuses on starving the Candida while feeding and
supplying the body with loads of “good” bacteria. </span></span>
</div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">So,
to starve off the Candida you need to stop giving it what it wants –
sugar and carbohydrates. And then, to feed the body with “good”
bacteria, you want to acquire a pharmaceutical grade probiotic and
take it in large quantities while you are killing off the Candida
while at the same time feeding it with healthy foods. If done
properly you can cut down the time you need to stay on a severely
strict diet and thus increase rate, something which most of the
traditional methods that do not use probiotics, but rely on diet
alone, have a harder time claiming without strict supervision of a
specially trained doctor or dietician. </span></span>
</div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Also,
since Candida over-growth is often shared between many, if not all
immediate family members, I suggest that this diet be taken on as a
family diet and not just a diet for one individual in the family.
Plus, the success rate is much greater when all family members are
on-board with the change, especially dad and mom, because temptations
run high to go back to your same diet, especially the first month,
and if those familiar carb-loaded, tempting foods happen to be in the
house, I can guarantee that it will be almost impossible to avoid the
foods necessary to bring about rapid healing. And, in the end when
your whole family changes to a less restricted diet, but still more
healthy way of eating, everyone will be happy to be free of the
limited diet you were on and be ready to continue eating the much
more healthy alternatives you offer them.</span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Here
is the schedule that I recommend be followed strictly:</span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u><b>Month
1:</b></u></span></span></div>
<div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Diet:
(Please note these lists are not all-inclusive, but are meant to give
you a good base to start with).</b></span></span></div>
<ul>
<li><div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u><b>Not
allowed</b></u><b>:</b> Sweeteners (see below for 1 exception);
carbohydrates (bread, pasta, rice, potatoes, crackers, tortillas,
and any starch-based flat bread); higher sugar/starch fruits &
vegetables (see allowed list below); dairy (unless specifically
listed on “allowed” list); dried fruits; treated meats
(sausages, luncheon meats, jerky, covered in any sauce or treated
with nitrates, etc.); spice mixes that could contain sugars or other
adverse additives; fruit/vegetable juices; alcohol.</span></span></div>
</li>
<li><div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u><b>Allowed</b></u><b>:</b>
Stevie (only sweetener allowed this month); nuts (plain or salted);
eggs; cheese – <i>as long as it is aged over 1 year;</i>
yogurt/kefir – <i>as long as it is cultured over 24 hours;</i>
non-treated meats; low sugar fruits & vegetables, like<span style="background: none repeat scroll 0% 0% transparent;">
broccoli, cauliflower, kale, bok choy, cabbage, Brussels sprouts,
lettuce, spinach, collard greens, Swiss chard, bell peppers,
artichokes, leeks, onions, garlic, celery, cucumber, okra, eggplant,
asparagus, beans, mushrooms, radishes, grapefruit, lemons, limes,
raspberries, and blueberries;</span> oils (coconut, olive, animal
lard, gee); bone broth; raw apple cider vinegar; unsweetened <span style="background: none repeat scroll 0% 0% transparent;">coconut
chips; seeds (chia, sunflower, flax, pumpkin, hemp, and sesame);
plain spices; seltzer water; unsweetened cocoa; salt & pepper;
coffee; and tea. </span><b><span style="background: none repeat scroll 0% 0% transparent;"> If
you would like a good guide for recipes that are mostly acceptable
(make sure to check ingredients from these “not allowed” and
“allowed” lists) try finding Paleo-friendly websites and books
which promote non-grain diets and they will provide you with a lot
of very tasty options. Another resource that may be helpful is this <a href="http://www.candidaplan.com/new/mealplanning/" target="_blank">Candida Meal Planning for a Week from Dr. McComb</a></span></b></span></span></div>
</li>
<li><div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u><i><b><span style="background: none repeat scroll 0% 0% transparent;">Highly
Desired Foods to be Eating</span></b></i></u><span style="text-decoration: none;"><b><span style="background: none repeat scroll 0% 0% transparent;">:
</span></b></span><a href="http://www.withallyourlife.com/2013/01/homemade-chicken-stock.html" target="_blank"><i><span style="text-decoration: none;"><b><span style="background: none repeat scroll 0% 0% transparent;">Bone broth</span></b></span></i></a><span style="text-decoration: none;"><span style="font-weight: normal;"><span style="background: none repeat scroll 0% 0% transparent;">
(see this recipe for the how and why of homemade bone broth),
cinnamon, cayenne pepper, turmeric, garlic, aloe vera juice (¼ cup
maximum/day) AND any of the above “allowed” foods in a fermented
state. (These foods will help accelerate the healing process.)</span></span></span></span></span></div>
</li>
</ul>
<div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Probiotics:</b>
3 tablets at every meal, therefore 9 tablets spread out over the day.
I recommend using <a href="http://www.houston-enzymes.com/store/product.php?c=12&p=46" target="_blank"><i><b>Suprema Dophilus</b></i></a> from <a href="http://www.houston-enzymes.com/index.php" target="_blank"><i><b>HoustonEnzymes</b></i></a> since theses are patented to deliver the live
probiotics past stomach acid and into the intestines as well as keep
them viable in shelf storage.</span></span></div>
<div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Additional
daily supplements: </b><span style="font-weight: normal;">Krill oil
(500mg), magnesium citrate (500mg) (</span><i><span style="font-weight: normal;">optional</span></i><span style="font-weight: normal;">),
cleated zinc (30mg)(</span><i><span style="font-weight: normal;">optional</span></i><span style="font-weight: normal;">),
and </span><a href="http://www.houston-enzymes.com/store/product.php?p=4&c=1" target="_blank"><i><b>TriEnza Enzymes</b></i></a><span style="font-weight: normal;">
from </span><a href="http://www.houston-enzymes.com/index.php" target="_blank"><i><b>Houston Enzymes</b></i></a><span style="font-weight: normal;">
(following manufacture's directions on how to work up to prescribed
dosage).</span></span></span></div>
<div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Hints
and Tips: </b> His month is going to be the most difficult, I won't
lie, but the diet gets much easier to maintain once your body goes
through the withdrawal process from the sugars and starches. One
thing that I did every day for my boys to get them through their 3pm
low-period each day was to mix seltzer water with 7 drops of flavored
stevia (root beer was their favorite). After a couple of weeks the
sugar urges weren't as bad, and by the time we added honey into the
diet in month two they were very well adjusted to handling a lot less
sugar in their diets each day.</span></span></div>
<div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Also,
when buying supplements you need to be very careful about not buying
ones with ingredients that would further harm your body as well as
your treatment regimen. Therefore avoid all supplements that contain
any sweeteners, except for stevia, GMO sourced ingredients (the
biggie in this area is soy, which is sometimes even labeled without
the word “soy” and just called lecithin), and of course
artificial flavors and dyes. And, since you will be eating such a
clean diet with a large amount of enzymes you will also experience
some level of chemical detox Candida die-off and that will manifest
itself in different ways depending upon where your body has deposited
those chemicals and releases them. Some people experience rashes
(like hives), itching, flu-like symptoms, and/or mood swings during
this phase, but these are short-lived episodes that subside quickly
<i>as long as you follow the instructions for easing into taking the
suggested enzyme supplements</i>.</span></span></div>
<div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b><u>Month
2:</u><span style="text-decoration: none;"> (Please note these lists
are not all-inclusive, but are meant to give you an idea of what
types of things you can add into your diet this final month before
transitioning into a “clean” diet.)</span></b></span></span></div>
<div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Diet:</b>
</span></span>
</div>
<ul>
<li><div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u><b>Not
allowed</b></u><b>:</b> Sweeteners (see below for <b>2</b>
exceptions); carbohydrates (bread, pasta, rice, potatoes, crackers,
tortillas, and any starch-based flat bread); higher sugar/starch
fruits & vegetables (see allowed list below); dairy (unless
specifically listed on “allowed” list); dried fruits; treated
meats (sausages, luncheon meats, jerky, covered in any sauce or
treated with nitrates, etc.); spice mixes that could contain sugars
or other adverse additives; fruit/vegetable juices; alcohol.</span></span></div>
</li>
<li><div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u><b>Allowed</b></u><b>:</b>
Stevia; raw honey (maximum of 3 tablespoons per day); nuts (plain or
salted); eggs; cheese – <i>as
long as it is aged over 1 year;</i>
yogurt/kefir – <i>as
long as it is cultured over 24 hours;</i>
non-treated meats; low sugar fruits & vegetables, like<span style="background: none repeat scroll 0% 0% transparent;">
broccoli, cauliflower, kale, bok choy, cabbage, Brussels sprouts,
lettuce, spinach, collard greens, Swiss chard, bell peppers,
artichokes, leeks, onions, garlic, celery, cucumber, okra, eggplant,
asparagus, green beans, mushrooms, radishes, grapefruit, lemons,
limes, raspberries, and blueberries, </span><b><span style="background: none repeat scroll 0% 0% transparent;">plus
you can start adding in the following fruits & vegetables at a
rate of only 1 serving per meal of one of the following:
cantaloupe, strawberries, tomatoes, avocados, guavas, beets, apples,
peaches, asparagus, olives, cauliflower, green peas, and rutabaga</span></b><span style="background: none repeat scroll 0% 0% transparent;">;</span>
oils (coconut, olive, animal lard, gee); bone broth; raw apple cider
vinegar; unsweetened <span style="background: none repeat scroll 0% 0% transparent;">coconut
chips; seeds (chia, sunflower, flax, pumpkin, hemp, and sesame);
plain spices; seltzer water; unsweetened cocoa; salt & pepper;
coffee; and tea. </span><b><span style="background: none repeat scroll 0% 0% transparent;">As
well as you can start adding in (in moderation, therefore one
serving per meal) the following carbohydrates: pealed barley, steel
cut oats, dried beans, popcorn, quinoa, wild rice, or bulgar wheat.</span></b><span style="background: none repeat scroll 0% 0% transparent;">
</span></span></span>
</div>
</li>
<li><div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><u><b><span style="background: none repeat scroll 0% 0% transparent;">Highly
Desired Foods to be Eating</span></b></u></i><span style="text-decoration: none;"><b><span style="background: none repeat scroll 0% 0% transparent;">:
</span></b></span><a href="http://www.withallyourlife.com/2013/01/homemade-chicken-stock.html" target="_blank"><i><span style="text-decoration: none;"><b><span style="background: none repeat scroll 0% 0% transparent;">Bone broth</span></b></span></i></a><span style="text-decoration: none;"><span style="font-weight: normal;"><span style="background: none repeat scroll 0% 0% transparent;">
(see this recipe for the how and why of homemade bone broth),
cinnamon, garlic, cayenne pepper, turmeric, aloe vera juice (¼ cup
maximum per day) AND any of the above “allowed” foods in a
fermented state. (These foods will help accelerate the healing
process.)</span></span></span></span></span></div>
</li>
</ul>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Probiotics:</b>
<b>2 </b>tablets at every meal, therefore <b>6 </b>tablets spread out
over the day. I recommend using <a href="http://www.houston-enzymes.com/store/product.php?c=12&p=46" target="_blank"><i><b>Suprema Dophilus</b></i></a> from
<a href="http://www.houston-enzymes.com/index.php" target="_blank"><i><b>Houston Enzymes</b></i></a> since theses are patented to deliver
the live probiotics past stomach acid and into the intestines as well
as keep them viable in shelf storage. </span></span>
</div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Additional
daily supplements: Grapefruit seed extract (125 mg)</b><span style="font-weight: normal;">,
krill oil (500mg), magnesium citrate (500mg) (</span><i><span style="font-weight: normal;">optional</span></i><span style="font-weight: normal;">),
cleated zinc (30mg) (</span><i><span style="font-weight: normal;">optional</span></i><span style="font-weight: normal;">)</span><b>,
</b><span style="font-weight: normal;">and </span><a href="http://www.houston-enzymes.com/store/product.php?p=4&c=1" target="_blank"><i><b>TriEnzaEnzymes</b></i></a><span style="font-weight: normal;"> from </span><a href="http://www.houston-enzymes.com/index.php" target="_blank"><i><b>HoustonEnzymes</b></i></a><span style="font-weight: normal;"> (By this time you
should be worked up to a full dose of the enzymes.)</span></span></span></div>
<div class="western" style="font-weight: normal; margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u><b>Month
3:</b></u><span style="text-decoration: none;"><b>
(Please note these lists are not all-inclusive, but are meant to
give you an idea of what types of things you can start adding into
your diet.)</b></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Diet:</b>
</span></span>
</div>
<ul>
<li><div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u><b>Not
allowed</b></u><b>:</b> Sweeteners (see below for <span style="font-weight: normal;">2</span>
exceptions); carbohydrates (bread, pasta, <b>white rice</b>,
potatoes, crackers, tortillas, and any starch-based flat bread);
<b>grapes, bananas, plum</b><b><span style="background: none repeat scroll 0% 0% transparent;">s,
pineapple, and watermelon</span></b><span style="background: none repeat scroll 0% 0% transparent;">
; d</span>ried fruits; treated meats (sausages, luncheon meats,
jerky, covered in any sauce or treated with nitrates, etc.); spice
mixes that could contain sugars or other adverse additives;
fruit/vegetable juices; alcohol.</span></span></div>
</li>
<li><div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u><b>Allowed</b></u><b>:</b>
Stevia; raw honey (maximum of 6 tablespoons per day); nuts (plain
or salted); eggs; <b>any dairy as long as it is full-fat</b><i>;</i>
non-treated meats; low sugar fruits & vegetables, like<span style="background: none repeat scroll 0% 0% transparent;">
broccoli, cauliflower, kale, bok choy, cabbage, Brussels sprouts,
lettuce, spinach, collard greens, Swiss chard, bell peppers,
artichokes, leeks, onions, garlic, celery, cucumber, okra, eggplant,
asparagus, beans, mushrooms, radishes, grapefruit, lemons, limes,
raspberries, and blueberries, cantaloupe, strawberries, tomatoes,
avocados, guavas, beets, apples, peaches, olives, cauliflower, green
peas, rutabaga, </span><b><span style="background: none repeat scroll 0% 0% transparent;">plus
you can start adding in the following fruits & vegetables at a
rate of only 1 serving per meal of one of the following: any other
fruit or vegetable that is not on the “not allowed” list above;</span></b>
oils (coconut, olive, animal lard, gee); bone broth; raw apple cider
vinegar; unsweetened <span style="background: none repeat scroll 0% 0% transparent;">coconut
chips; seeds (chia, sunflower, flax, pumpkin, hemp, and sesame);
plain spices; seltzer water; unsweetened cocoa; salt & pepper;
coffee; and tea. As well as you can start adding in (in moderation,
therefore one serving of) the following carbohydrates per meal:
pearled barley, steel cut oats, dried beans, popcorn, quinoa, wild
rice, bulgar wheat, </span><b><span style="background: none repeat scroll 0% 0% transparent;">brown
rice, steel cut oats, buckwheat, and rye berries</span></b><span style="background: none repeat scroll 0% 0% transparent;">.
</span></span></span>
</div>
</li>
<li><div class="western">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><u><b><span style="background: none repeat scroll 0% 0% transparent;">Highly
Desired Foods to be Eating</span></b></u></i><span style="text-decoration: none;"><b><span style="background: none repeat scroll 0% 0% transparent;">:
</span></b></span><span style="text-decoration: none;"><span style="font-weight: normal;"><span style="background: none repeat scroll 0% 0% transparent;"><a href="http://www.withallyourlife.com/2013/01/homemade-chicken-stock.html" target="_blank"><i><b>Bone broth</b></i></a> (see this recipe for the how and why of homemade bone broth),
cinnamon, garlic, cayenne pepper, turmeric, aloe vera juice (¼ cup
maximum per day) AND any of the above “allowed” foods in a
fermented state. (These foods will help accelerate the healing
process.)</span></span></span></span></span></div>
</li>
</ul>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Probiotics:</b>
1 tablet at every meal, therefore 3 tablets spread out over the day<b>.
</b><span style="font-weight: normal;"> I recommend using </span><a href="http://www.houston-enzymes.com/store/product.php?c=12&p=46" target="_blank"><i><b>SupremaDophilus</b></i></a><span style="font-weight: normal;"> from </span><a href="http://www.houston-enzymes.com/index.php" target="_blank"><i><b>HoustonEnzymes</b></i></a><span style="font-weight: normal;"> since theses are
patented to deliver the live probiotics past stomach acid and into
the intestines as well as keep them viable in shelf storage.</span></span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Additional
supplements: </b><span style="font-weight: normal;">Krill oil
(500mg), magnesium citrate (500mg) (</span><i><span style="font-weight: normal;">optional</span></i><span style="font-weight: normal;">),
cleated zinc (30mg) (</span><i><span style="font-weight: normal;">optional</span></i><span style="font-weight: normal;">)</span><b>,
</b><span style="font-weight: normal;">and </span><a href="http://www.houston-enzymes.com/store/product.php?p=4&c=1" target="_blank"><i><b>TriEnzaEnzymes</b></i></a><span style="font-weight: normal;"> from </span><a href="http://www.houston-enzymes.com/index.php" target="_blank"><i><b>HoustonEnzymes</b></i></a><span style="font-weight: normal;"> (By this time you
should be worked up to a full dose.)</span></span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4odcEPWOrJbLBnMcFXP9RhgaaD5f65HSkd2LDMTHXype3uMm_K6_Cz9x6wYjXvG2zrubCo8jBE9vzrLr1WHBO1ZCDt5s5m8QBLDE1bNMWCcvyYdAJMHrsy4MlGd-5RVPyiQ9Kpo2I9ks/s1600/8215_Ployhar-41.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4odcEPWOrJbLBnMcFXP9RhgaaD5f65HSkd2LDMTHXype3uMm_K6_Cz9x6wYjXvG2zrubCo8jBE9vzrLr1WHBO1ZCDt5s5m8QBLDE1bNMWCcvyYdAJMHrsy4MlGd-5RVPyiQ9Kpo2I9ks/s1600/8215_Ployhar-41.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Our family now...healed and so very thankful!</span></span></td></tr>
</tbody></table>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Healing
the damage and how to maintain a “clean” diet:</b></span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">First
of all, I want to let you know that if you have a diet that is right
now loaded with sugars and carbohydrates, YOU WILL go through
withdrawal, and it will not be pleasant. But, if you can just stay
strong through the earlier stages of this diet, the payoff will be
well worth it and you will have cleared up your Candida over-growth
very quickly and effectively.</span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Secondly,
you need to understand that the Candida diet is just the beginning of
a dietary change that can be taken forward after the three month time
period to not just clear up an overgrowth of Candida yeast and
detoxify your body, but it is also the preliminary step needed to
actually healing the damage done to your intestinal wall and
repairing what is known as “leaky gut syndrome” (again, this is
something I will need to make an entirely different post about to
fully explain – so watch for it in the future or do some research
yourself if you can't wait).</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Moving
forward: </b></span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">At
this point (the end of the three month diet) you can discontinue
taking the probiotics, but do make sure to always eat one serving or
more of a fermented food a meal to keep a healthy “good”
bacterial balance. Also, the enzyme supplements should be continued
for a total of 6 months for children and 1 year for adults and then
weaned off per the manufacture's directions. One product I do
recommend to take as a way to continue receiving enzymes in a more
natural product is chlorella, specially <a href="http://store.naturalnews.com/Chlorella_c_51.html" target="_blank"><i><b>Clean Chlorella</b></i></a>
which you can read more about at th<i>e</i> link provided as to why it is superior to other chlorella products<b><span style="background: none repeat scroll 0% 0% transparent;">.</span></b></span></span></div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">What
you do from this point forward is of course your choice, but families
I have seen walk away from this diet, with very good initial results,
but choose to go back to a very similar diet which they had
maintained before the cleanse and detox, find they need to revisit a
similar diet almost yearly, not because of the need to clear up a
Candida infection again, but rather because unresolved gut damage
continues to manifest in observed food intolerance and behavioral &
toxicity issues. Therefore, I recommend to start with your clean
slate and take advantage of the success you have already achieved,
thus proceeding forward in a manner that treats your body as you
should be treated– with healthy and nutritious foods that actually
feed, repair, and restore your body, meal by meal. Eating this way
means consuming foods as God intended – whole, minimally processed,
heirloom/natural seed foods, organically grown, grass-fed, pastured
animals, raw (if possible), natural fats, clean of chemical
additives, and seasonal as much as your climate provides you the
ability to do so. </span></span>
</div>
<div class="western" style="margin-bottom: 0.2in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">My
hope and prayer is that this information will bring help and healing
to those who are open to these truths which I am so thankful were
brought to light for our family – ones that have provided freedom
and peace to us in ways that we never imagined, but definitely prayed
for believing God could heal if He desired. Every day brings new and
more exiting revelations to me on how God can bring good things out
of all that happens in my life, and thus looking back at all the
heartache and pain our family suffered in relation to our Candida
infections, I am thankful to be of His use in bringing hope to others
by sharing our struggles and the things we have learned about Candida
and how to live free of its' grip.</span></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><b>Disclaimer:
This post is not meant to replace the advice of any physician. Do not
rely upon any information that you read here to replace consultations
or advice received by qualified health professionals regarding your
own specific situation.</b> <b>The information provided here is
intended to help educate people on how to battle Candida and exhibit
methods that have proven effective in multiple cases and should never
be construed as medical advice.</b></i></span></span></div>
<div class="widget-content">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></span>
</div>
Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-86273665895829844632014-09-10T15:16:00.000-05:002014-09-10T15:16:26.108-05:00Rice Noodle, Pear, and Turkey Salad with Raspberry Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5mW4wb7z-KYIphgxPWXZ_E9dg1XphARLAoRv5ftKro23O454v0zyRYDO37eb9Ord1jwJoZxk1rHZeU0ZpM3lsH6LMO2862YIoB8-R6Qk1W9wJX6iArMJ3ZdPgsz5ZowdmcvpJcc62dJKx/s1600/DSCN5678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5mW4wb7z-KYIphgxPWXZ_E9dg1XphARLAoRv5ftKro23O454v0zyRYDO37eb9Ord1jwJoZxk1rHZeU0ZpM3lsH6LMO2862YIoB8-R6Qk1W9wJX6iArMJ3ZdPgsz5ZowdmcvpJcc62dJKx/s1600/DSCN5678.JPG" height="240" width="320" /></a></div>
<br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">While trying to figure out how I could make a salad without lettuce, that my husband would enjoy (he isn't too big on the sprouts that I tend to like), I came up with the following salad that made him exclaim, "How did you come up with this recipe? I really like it."</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">So, here is what you will need to make this very "liked" new recipe of mine:</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span>
<u><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Raspberry Dressing Ingredients:</span></span></u><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">1/4 cup raspberries (fresh or frozen)</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">2 Tablespoons lemon juice</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">2 Tablespoons Braggs "Live-culture"Cider Vinegar <u>OR</u> strong kumbucha</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">2 Tablespoons honey</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">1/4 cup coconut oil (warmed if you live in a climate where it solidifies)</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">1/4 teaspoon salt</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 Tablespoon chia seeds</span></span><br />
<u><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span></u>
<u><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Salad Ingredients:</span></span></u><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 package rice noodles</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">2 pears (sliced)</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 cup smoked turkey (cubed)</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">1/2 cup roasted sunflower seeds</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">1/2 cup crumbled cheese (the more tart the cheese the better it will pair with the sweetness of the pear)</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />To start off, put all the ingredients for the dressing into a blender and pulse until it reaches a smooth consistency. Put into a glass jar and then leave on the counter for at least 15 minutes.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pU99_0wenH_DQhBA5G3-wx17l5gY35Q_sTbIOxkiRr3iJHDizq1eMLobs4hrK7CviluoZS-2Pigl9NGt4DjJQrCYLrSYXCyocptUFiFiKQloUasc9kuxmUPj31Unj7RFRjNwv0k830x0/s1600/DSCN5675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pU99_0wenH_DQhBA5G3-wx17l5gY35Q_sTbIOxkiRr3iJHDizq1eMLobs4hrK7CviluoZS-2Pigl9NGt4DjJQrCYLrSYXCyocptUFiFiKQloUasc9kuxmUPj31Unj7RFRjNwv0k830x0/s1600/DSCN5675.JPG" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-2wCq-y_XXCzQgpkUo-JI_olipMn1WTHbOEagn4UsE-dKWXSPXru0lAGg1tGYgV6ZjPTrKVeRsMe5intKwHBD4PdLWDRs8cZ2ZU4qbrcGzSA5zzo-sFQ3_vhUYXP3hjmFVqoPnm0ejTz/s1600/DSCN5676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-2wCq-y_XXCzQgpkUo-JI_olipMn1WTHbOEagn4UsE-dKWXSPXru0lAGg1tGYgV6ZjPTrKVeRsMe5intKwHBD4PdLWDRs8cZ2ZU4qbrcGzSA5zzo-sFQ3_vhUYXP3hjmFVqoPnm0ejTz/s1600/DSCN5676.JPG" height="320" width="240" /></a></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Next, cook the noodles according to the direction on the box, rinse in cold water, and then coat with a little coconut oil and chill until you are ready to assemble the salad.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTeMeFFzRYGgNJA-hHawOIy2qzcMVlx-Ku0VOs6Ktl5vYEiQE9lkeunZ5EAI2pgZIF7Z3EZKpYmOpAVc3m2SuADo24xXpcEy3fbhr8UiLz9Qfuxm8ia1uskl-SbeMRtLn1YCNwLUb654C/s1600/DSCN5670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTeMeFFzRYGgNJA-hHawOIy2qzcMVlx-Ku0VOs6Ktl5vYEiQE9lkeunZ5EAI2pgZIF7Z3EZKpYmOpAVc3m2SuADo24xXpcEy3fbhr8UiLz9Qfuxm8ia1uskl-SbeMRtLn1YCNwLUb654C/s1600/DSCN5670.JPG" height="240" width="320" /></a></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Finally, layer the cold noodles, pears, cheese, and sunflower seeds on 4 plates and top with the raspberry dressing.</span></span><br />
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<br />Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-15211396195523829092014-09-03T10:30:00.000-05:002014-09-03T10:30:42.527-05:00Whole Wheat Chocolate Chip Pancakes<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">I do so apologize that it has been so long since I have posted anything on my blog, but life has its way of taking over...and in our case it took over our entire household and moved us(literally) in the most dramatic way - from a hobby farm in Minnesota to a travel trailer that is now parked in The Woodlands, Texas.</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">So, now that the boxes are packed and we are living on the minimals...it seems I have a little more time to get to some of those things that got put to the side while our moving was going on, like blogging. Of course, you will notice that my kitchen is not what it used to be (actually not even a fraction and some of that is even outside) but good food is plentiful here in Texas and I plan to make the most of all the ingredients I have close by from the many sources I have already discovered in this area.</span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Onto the recipe at hand: Whole What Chocolate Chip Pancakes</span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><u>Here is what you will need:</u></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">3 cups Soft White Whole Wheat (Pastry flour), freshly milled</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 3/4 cups Milk</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">2 Eggs </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">2 Tablespoons Vinegar</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">1/4 cup Honey </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">1 teaspoon Baking powder</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">1/2 teaspoon Baking soda</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">1/2 teaspoon Salt</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">1/4 cup Coconut oil</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Organic Chocolate Chips</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Mix all of the ingredients (minus the chocolate chips) into a large bowl...</span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">...and stir.</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Now, on a hot griddle, ladle out the batter, top with a desired amount of chocolate chips, and cook until completely baked inside and out.</span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTTW3TOh00KV2AdlZtSRPz68AX8ncfJoIm5k5a-a-axshBH2oIQHoOsOCw9VXaXdBerwgjvXvz_WUTG0WiCu7K3LI323NJbTbReFHzLN7OXPT3uGzIwYTagMakWPxCaBp36nA77CgGIE2/s1600/DSCN5663.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTTW3TOh00KV2AdlZtSRPz68AX8ncfJoIm5k5a-a-axshBH2oIQHoOsOCw9VXaXdBerwgjvXvz_WUTG0WiCu7K3LI323NJbTbReFHzLN7OXPT3uGzIwYTagMakWPxCaBp36nA77CgGIE2/s1600/DSCN5663.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My outdoor kitchen</td></tr>
</tbody></table>
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<br />Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-45535913935629177552014-05-11T21:50:00.001-05:002014-05-11T21:50:53.396-05:00Hamburger Country Fried Steaks<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">What kid doesn't love a good hamburger? But, add a little breading and fry it in some oil and you have a burger that my kids would tell you is the best burger they have ever tasted, while I would tell you that it is the one that you rarely can find as a leftover in my refrigerator! </span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u><br /></u></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u>Here is what you need to make this recipe:</u></span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 eggs, beaten</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup milk</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup whole wheat flour</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup bread crumbs</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon salt</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 teaspoons of garlic powder</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 teaspoon freshly cracked pepper</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 pounds ground beef</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Grape seed oil for frying in </span></span></li>
</ul>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">First, make patties out of the ground beef.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Next, mix together the eggs and milk in a shallow bowl.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Finally, mix the rest of the ingredients in another shallow bowl (flour, crumbs, & spices).</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Now, in a frying pan, add enough oil to cover the bottom and heat over medium heat. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Then add a few patties at a time that have been dipped in the egg mixture and then dipped in the flour mixture.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Fry until the patties are browned on each side, then into a pan in a 300 degree oven. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Repeat the above steps until you have cooked all of your patties.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Allow the patties to all sit in the oven for at least 15 minutes, and then serve.</span></span><br />
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<br />Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-22063713229531515872014-05-01T15:02:00.000-05:002014-05-01T15:02:03.449-05:00Soaked Chocolate Muffins<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">You would not believe the amount of chocolate I cook with each month for our family of 5...and it is not because I really love chocolate all that much, it is my husband and children that absolutely crave it. I do admit that I have a weakness for butter cream frosting, and would take it any day over chocolate, but then again I can't see needing to have it on my breakfast items as much as those listed above like to have chocolate in theirs. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">So, to satisfy this "need for chocolate" and my desire to keep my family fed in a healthy manner, I came up with this recipe...which is now a weekly staple in our home.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u>List #1 </u></span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 cups soft whole wheat flour</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3/4 cup organic cocoa powder</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3/4 cup organic carob powder</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup SUCANAT</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 1/2 cups of a mixture of any of the following: milk, whey, yogurt, and/or milk kefir</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 eggs</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 Tablespoons melted butter</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2/3 cup grape seed oil</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 teaspoons vanilla</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup organic chocolate chips</span></span></li>
</ul>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u>List #2</u></span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 Tablespoons non-GMO baking powder</span></span></li>
</ul>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Mix all of the ingredients in List #1 together and then set aside, covered, for at least 8 hours.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">When you are ready to bake the muffins, add in the baking powder from List #2, mix...</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">...and scoop into muffin cups or small cake pans.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Bake at 350 degrees for 10 to 25 minutes (will depend on which size pans/cups you use) or as soon as a knife can cleanly be removed from the center of a cake.</span></span>Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-16551702694438731552014-05-01T14:35:00.001-05:002014-05-01T14:35:55.471-05:00Soaked Coconut Scones<br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I may be the only one who LOVES coconut in our house, but I am not the only one who loves these scones...they seem to cross the "liking" barrier even for those who don't mind coconut in baked goods, and thus my husband and daughter have been known to chose this delicious option over some of their other favorite breakfast choices. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Plus, I managed to pull off adding into this recipe an ingredient that I was challenged to make "something good to eat" from: Einkorn flour. The friend who gave me the bag of this flour said that she thought it tasted awful in all the recipes she tried with it...and you know me and challenges. What I found is, this flour has a bit of a tart/bitter taste to it, so pairing it with coconut flour, which is naturally sweet, was a perfect blend. But, don't take my word for it...try it yourself.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Here are the ingredients you will need:</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u>List #1 </u></span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup soft white whole wheat flour</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup Einkorn flour</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 cup cane juice crystals</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 cup SUCANAT</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup shredded coconut</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup softened butter</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 egg</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 can coconut milk (not lowfat)</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon vanilla </span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u>List #2</u></span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 teaspoons baking powder</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup coconut flour</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 teaspoon salt</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u>List #3 </u></span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/3 cup milk </span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 cup shredded coconut, chopped into tiny pieces in a food processor</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 Tablespoons cane juice crystals</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">At least 8 hours before you are going to make the scones (usually I put this together before I go to bed, when making the scones in the morning), mix up all the ingredients in List #1.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Then cover and let sit out at room temperature until you are ready to make the scones. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Right before making the scones, mix in the ingredients in List #2.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Then press the mixture out onto a floured sheet of parchment, making the dough into a big circle.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeURrR-0I8Elh6MLjNdOUT8scLpC6NSABUQH7VWJwCnBz41kwhB1qCrwm3iDH24pVJaFe6uc-hpkofA_7UCx8e8M9H7Tdhi6rNeN9rBkGgTBFZ95ycFkG6OQ3WjAomDPmhSDCbTZWcViWT/s1600/DSCN5121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeURrR-0I8Elh6MLjNdOUT8scLpC6NSABUQH7VWJwCnBz41kwhB1qCrwm3iDH24pVJaFe6uc-hpkofA_7UCx8e8M9H7Tdhi6rNeN9rBkGgTBFZ95ycFkG6OQ3WjAomDPmhSDCbTZWcViWT/s1600/DSCN5121.JPG" height="320" width="240" /></a></div>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Brush the top or the circle with the milk and sprinkle with chopped coconut and cane sugar.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Then </span></span><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">cut the circle into 8 slices.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Bake at 375 degree Fahrenheit for about 25 minutes, or until the coconut starts to brown.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkezIxXx4HmPocW_cazzCrCKtiJyQ8SxQe1E6lyoXw7YoygFhotFa8kLdNp2p9qVepCV2BQ6Ickix1ojt6Kr45uaEdPtNhztZo43wH3bHiIUMOvZdB07lwXIVL77eEnTqXmiu-qa2SUZd/s1600/DSCN5124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkezIxXx4HmPocW_cazzCrCKtiJyQ8SxQe1E6lyoXw7YoygFhotFa8kLdNp2p9qVepCV2BQ6Ickix1ojt6Kr45uaEdPtNhztZo43wH3bHiIUMOvZdB07lwXIVL77eEnTqXmiu-qa2SUZd/s1600/DSCN5124.JPG" height="240" width="320" /></a></div>
<br />Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-54219139121623759862014-05-01T12:01:00.001-05:002014-05-01T12:01:10.922-05:00Homemade Taquitos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosqOr7GHOqg-CAmsMro2WWoqQHN4qUhzM1eR8uBGBi0-i8OmDg8h-U7jACtdykFBpa_14ReqCHNdjQ6gEPiOQ7DU16JNFQLZ1oCKubz9DKJEpLwtT9NIy4SJxIWHi1LyKVTHmUZyTeRSD/s1600/DSCN5141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosqOr7GHOqg-CAmsMro2WWoqQHN4qUhzM1eR8uBGBi0-i8OmDg8h-U7jACtdykFBpa_14ReqCHNdjQ6gEPiOQ7DU16JNFQLZ1oCKubz9DKJEpLwtT9NIy4SJxIWHi1LyKVTHmUZyTeRSD/s1600/DSCN5141.JPG" height="320" width="240" /></a></div>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">A few weeks ago, I had the pleasure of hosting three friends for three days of cooking classes. And, with their help, we took a lot of pictures so we could share these recipes I have been wanting to post up here on my site...but just haven't had the chance, or in this case, the recipe was a little too messy to make while at the same time take pictures of the process. I hope you enjoy this family favorite of ours!</span></span><br />
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<u><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></span></u><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cups leftover meat</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup mashed beans (see easy instructions below on how to make these from bean flour)</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup cheese, shredded</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 teaspoons cumin</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon chili powder</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon paprika</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">30 corn <a href="http://www.withallyourlife.com/2013/02/making-corn-tortillas.html" target="_blank">tortillas</a></span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Oil for coating pan and tortillas. I use grape seed oil </span></span></li>
</ul>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">First, make the mashed beans...either mashed already cooked beans OR to make 1 cup of mashed beans from bean flour, just add 1 cup of water to 1/2 cup of bean flour, put into a pot and cook over medium heat for about 3 minutes...or until the mixture is thickened. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Then, coat a large baking pan (with a lip) with some oil.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Next, in a food processor, combine the meat, mashed beans, cheese, and spices and pulse until the mixture comes together.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Finally, with a warmed tortilla, brush both sides with oil...</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">...fill with about a teaspoon of the meat/bean/cheese mixture...</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">...roll and place in coated pan.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">One last time coat the rolled tortillas with another brushing of oil.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Then bake at 450 degrees Fahrenheit for 20 minutes, or until brown.</span></span>Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com1tag:blogger.com,1999:blog-6725447576833867175.post-30119134823130991622014-04-03T22:12:00.000-05:002014-04-03T22:12:06.441-05:00Sprouting as I Wait for Spring<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">If you live anywhere in the northern part of the United States, like I do, I don't have to tell you how long and cold this winter has been. Truly, this weather has been trying on even the hardiest northerner. And, although spring looks like it will never come,...</span></span><br />
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<tr><td style="text-align: center;"><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjkZk4PHa4ovMmxR9lmb79gioWZqj8GDf1DJMwDZpaHG_VtUpfSAa-19OSKcJUUeT876jz3f6nFlZJAbEMoApnYwW-Ci8UZIaIT0A5cb0yBcZLMzeitiRe9g_nW-a4mViGTmULU-YoIwd/s1600/DSCN5102.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjkZk4PHa4ovMmxR9lmb79gioWZqj8GDf1DJMwDZpaHG_VtUpfSAa-19OSKcJUUeT876jz3f6nFlZJAbEMoApnYwW-Ci8UZIaIT0A5cb0yBcZLMzeitiRe9g_nW-a4mViGTmULU-YoIwd/s1600/DSCN5102.JPG" height="240" width="320" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">View out my front window BEFORE the winter storm that started tonight!</span></span></td></tr>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">...in time, the snow will surely leave, the green grass will appear, and once more it will be gardening time, and I also will be able to feel my appendages!</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">But, if you have been as impatient as I have been about eating some fresh, home grown produce, then here is an idea...sprout some! I find that sprouting through the longest winter months is not only a good thing to do to add fresh greens to my diet, but also it helps me keep my sanity (OK, maybe not all of it) when I start thinking that the gardening season will never come. </span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Here is how simple sprouting is:</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Start with seeds, beans, and/or a mix of both that are specifically sold for sprouting. </span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a mason jar put the following, depending upon what you will be sprouting: </span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">If using seeds or a mix with mostly seeds, put in 2 Tablespoons of the seeds or mix in the jar</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">If using bean or a mix with mostly beans, put a 1/2 cup of the beans or mix in the jar</span></span></li>
</ul>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> Next add a cup or two of water to the seeds/beans. Cover and let sit on the counter for 6 to 8 hours.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jMXbwydyBAywwJziGScrUiykeJrQN8Juoa8z8vzM2fXtict96uvTqz9BGnA3xil-yo8eIJJ40_RGqVis6j4HOQkzZ_3fdRcAicditFi2zkL4GpwhWztBsk2cMFdhWR3on8NTzQnzx5Uj/s1600/DSCN5099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jMXbwydyBAywwJziGScrUiykeJrQN8Juoa8z8vzM2fXtict96uvTqz9BGnA3xil-yo8eIJJ40_RGqVis6j4HOQkzZ_3fdRcAicditFi2zkL4GpwhWztBsk2cMFdhWR3on8NTzQnzx5Uj/s1600/DSCN5099.JPG" height="320" width="240" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">After soaking, rinse the seeds/beans and then put them in a warm dark place to grow, making sure that about every 12 hours you rinse them and pour off all extra water...you just want to remove any residue on the seeds/beans and re-hydrate them, but make sure to get as much water off of them or your sprouts are more likely to have an unwelcomed slime on them.</span></span><br />
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<tr><td style="text-align: center;"><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGb34-dgw3mdUz6ktl6rBc-RvVnGSq0JGigGuQ3zb5Sm5qasO_MneXuA4KL-or_ApO8_qWjHLVYAfzzamv1fp3KaOTcc1jMhzM1woHgTtqTMM5bKYdFDLxJCha9BJerFMeGcL-h43_5ui/s1600/DSCN5100.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGb34-dgw3mdUz6ktl6rBc-RvVnGSq0JGigGuQ3zb5Sm5qasO_MneXuA4KL-or_ApO8_qWjHLVYAfzzamv1fp3KaOTcc1jMhzM1woHgTtqTMM5bKYdFDLxJCha9BJerFMeGcL-h43_5ui/s1600/DSCN5100.JPG" height="240" width="320" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">My usual way of keeping them in a warm dark place is to cover them with a towel and place them on top of my coffee maker. That way I remember to rinse them when I go to get a cup of coffee.</span></span></td></tr>
</tbody></table>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Note: If you do not have a sprouting lid like I do don't worry about
having to run out and get one. You can make your own using a cheese
cloth and the rim cover for the mason jar. The only important thing
that the lid must do is hold in the sprouts while allowing water in and
out as well as air. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">After a couple of days you will have a jar full of sprouts...</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JQwqr6r1iD8Ej6mgJOQehGnWTZSMI6wfAQ6zxV8i-cDm9UHtNi6zd2jLuRL73197vV2fqixRAaXaSD_ePEbG1RgmFSp_nNOKGHVA2H-1BVsF5LZuWoUmCyv-Yg6wu7nkoIk67pPzFHFe/s1600/DSCN5095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JQwqr6r1iD8Ej6mgJOQehGnWTZSMI6wfAQ6zxV8i-cDm9UHtNi6zd2jLuRL73197vV2fqixRAaXaSD_ePEbG1RgmFSp_nNOKGHVA2H-1BVsF5LZuWoUmCyv-Yg6wu7nkoIk67pPzFHFe/s1600/DSCN5095.JPG" height="240" width="320" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">...then you just need to give them a final rinse, and then tip them upside-down in a bowl in your refrigerator. They will keep up to a week.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjBiLABPSAbzCoOuK3BFL65yU4yqEzvfwBKdeTJHrJC1w_3tTRz3x7tUMfHRn_QlPbHMIYGDE0sN5q9mYzYCufBPzpYni4ORVQN_1DOLwWdU7jG3zLGHRSOh2d5uHweUE8yzRccqdT0yX/s1600/DSCN5101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjBiLABPSAbzCoOuK3BFL65yU4yqEzvfwBKdeTJHrJC1w_3tTRz3x7tUMfHRn_QlPbHMIYGDE0sN5q9mYzYCufBPzpYni4ORVQN_1DOLwWdU7jG3zLGHRSOh2d5uHweUE8yzRccqdT0yX/s1600/DSCN5101.JPG" height="240" width="320" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> And, for an easy salad, just top a heap of sprouts with some balsamic vinegar and freshly ground salt...YUM!</span></span><br />
<br />Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com1tag:blogger.com,1999:blog-6725447576833867175.post-28531892538364533682014-02-26T18:22:00.000-06:002014-02-26T18:29:46.070-06:00Gluten-Free Coconut Chia Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BmSaK4AcJcpUp2ofIMRKm7kbUkR3So6PPktBDfXC-GF1AfufHIiKBxUxpmFEy34I4q4j4h91tbx9cB1DFwN5raa67inMT4cQG2beaCbxbVPwsNeLUpkN_dhzfHtUo0xodJgUAaeRK4zD/s1600/DSCN5094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BmSaK4AcJcpUp2ofIMRKm7kbUkR3So6PPktBDfXC-GF1AfufHIiKBxUxpmFEy34I4q4j4h91tbx9cB1DFwN5raa67inMT4cQG2beaCbxbVPwsNeLUpkN_dhzfHtUo0xodJgUAaeRK4zD/s1600/DSCN5094.JPG" height="240" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This afternoon we were snowed in again, and so after I finished school with the kids I decided to make up a few healthy snacks to keep the restless crowd appeased. And, thinking that I haven't added a new recipe to my site for a while, I thought I would try something new and see if the final product was worthy to share...and thankfully it was! And if you like the mixture of sweet and salty like I do, you will flip for these really good for you goodies. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u>Here is what I used for this recipe:</u></span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 cups diced dates in gluten-free oat flour</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 cups cashew pieces</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cups large flaked coconut (if using small flaked, cut it down to 1 1/2 cups)</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/3 cup coconut oil</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/3 cup chia seeds</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 teaspoon salt</span></span></li>
</ul>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a large food processor, put the dates, nuts, coconut and chia seeds.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Pulse the mixture until it is all uniformly chopped.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Slowly then add the coconut oil while the food processor is running.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In an oiled pan (using extra coconut oil, of course)...</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">...press the mixture out evenly and then sprinkle with salt.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Set aside somewhere cool until you can easily cut into bars.</span></span><br />
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<br />Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-39020681016229575132014-02-24T15:54:00.000-06:002014-02-24T15:54:07.630-06:00Trusting in God's Plan for Your Children<blockquote class="tr_bq">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b><i><sup class="versenum">" </sup>For I know the thoughts that I think toward you, says the <span class="small-caps" style="font-variant: small-caps;">Lord</span>, thoughts of peace and not of evil, to give you a future and a hope."</i> Jeremiah 29:11</b></span></span></blockquote>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgze1wN33jX54UfmG73sl41OOP9MAZtkEQK_uBPlBPl_7kigavu3Jc1KCSZ3NU9ZItZ3QUOQBEb7OjlJRmiljuEtnruqGoXRciyrI2fHhBu-IAyg3-foToJxK0nYMaZE3uMnh5tVXIpoonI/s1600/DSCN5073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgze1wN33jX54UfmG73sl41OOP9MAZtkEQK_uBPlBPl_7kigavu3Jc1KCSZ3NU9ZItZ3QUOQBEb7OjlJRmiljuEtnruqGoXRciyrI2fHhBu-IAyg3-foToJxK0nYMaZE3uMnh5tVXIpoonI/s1600/DSCN5073.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Snowed in on our farm this past week-end. This was our driveway with 7+ feet on it.</td></tr>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">When my boys were little, I used to fantasize about the day they would grow up and start lives of their own. Now I know that may sound awful, but you have to realize that on top of battling my own issues with Candida, both boys also struggled with similar issues, thus living day-to-day in our home was a bit like walking through a mine field...not knowing where the next explosion was going to take place, but knowing it was only a matter of time. Thankfully the Lord has now made those days just distant memories and the time I have with my boys each day are cherished, especially since the time I have left to enjoy with our oldest at home is drawing to an end...he is actually counting down the months he has left here until he leaves for trade school in Florida.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">As you can imagine, and if you have ever been in this place of getting ready to launch one of your children out into the world, you know there is a lot of anxiety that comes along with this phase of parenting. Daily I find thoughts come to mind that have me questioning everything I have done and/or taught my son, all the way back to when he was even too small to walk. And, I believe if I were left to my own devices, parenting as it is would surely be my one way ticket towards becoming a certified basket case! But thankfully, I am not alone in this venture and Jesus is the Rock on which I must put my trust for this child and all that He has planned for his life. (The same can be said for my other children too.)</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">From very early on in the parenting process I learned how important it was to trust in Jesus. I especially had to make a conscious effort to remind myself about what His promises said about His ability to work out those promises in our family...the things He was "working out for good" as we chose to believe in Him and His eternal and saving work in our lives.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Readily, I admit, I had days where doubt about those promises were stronger than my faith to believe otherwise. But small faith, and the HUGE steadfast nature of Jesus, always kept on showing us the diamonds He was making out of once seemingly hopeless situations, and thus this was how He worked amongst us to increase our faith, with each promise revealed and answered in His perfect way and in His perfect time.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">It is with these past fulfilled promises and thus my mind flooded with the many times God has been faithful in bringing the members of our family through all sorts of seemingly hopeless or difficult circumstances, that I find myself daily entering into prayer and my morning studies of the book of Luke.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I love how Luke goes back to the beginning of the lives of Jesus and John the Baptist...to show that their lives were never a product of random events. Rather God had a plan for each man from the start...one that involved bringing Him glory apart from how the world looked at the product of their lives. He knew what He was working out in their lives and what needed to happen along the way to bring His purposes together. And, He did not leave them or their families to figure things out on their own. Instead His instructions were straightforward, filled with love, and perfectly timed so that they were able to weather all the trials that could have, apart from Him, torn them and their life purposes apart.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Also, in reading through these earlier chapters of
Luke while going through all of these changes at home, I have been
particularly impressed with Mary, the mother of Jesus, and Elizabeth,
the mother of John the Baptist. These mothers showed faith in God and
the plans He had for their children that make my faith look like
shifting sand. What I have realized more and more as this lesson of parenting has been unfolding in my life, is less of my need to pray for God's favor to be on the lives of my children, and more of my own need for greater faith in what God has already planned to do in each of their lives. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In the end, trusting in God's plans and that they are best for my children, especially as they leave home and start lives of their own, is the biggest test of my faith so far...one that will have me on my knees all the more as I look out into the unknown and watch in expectant wonder at the work He has purposed for each of them.</span></span><br />
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<blockquote class="tr_bq">
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b><i>"You will keep him in perfect peace whose mind is stayed on You, because he trusts in You." </i>Isaiah 26:3</b></span></span></blockquote>
<br />Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-47030541481909703192014-02-14T10:40:00.001-06:002014-02-14T10:40:49.573-06:00Sourdough Cinnamon Raisin Swirl Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqt_wz9aEi68Q3QJGEGobyy95DvYIkPFnjcujy17KMkmcfOQp-SBDry6Ql9J36Zma5PiuPHLaVZssg6uleOS8pPf1M5bDD_di8ZYiDQJTRvu9C5k_KZYTuLTW9B9Wx4BhYpROafTCfFYYA/s1600/cinnamon+sourdough+bread+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqt_wz9aEi68Q3QJGEGobyy95DvYIkPFnjcujy17KMkmcfOQp-SBDry6Ql9J36Zma5PiuPHLaVZssg6uleOS8pPf1M5bDD_di8ZYiDQJTRvu9C5k_KZYTuLTW9B9Wx4BhYpROafTCfFYYA/s1600/cinnamon+sourdough+bread+012.JPG" height="320" width="240" /></a></div>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This is a recipe I made some time ago (OK, it was before Christmas) but now that I am finally finding time to post, I thought I would share it. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">And, as you can see by the pictures below, I made some small loaves and a few normal sized ones. This recipe works great in any size...you are only limited by your creativity and time. And also note that the reason the cinnamon needs to be sprinkled in the roll of the loaf instead of being mixed into the dough is because cinnamon has natural anti-bacterial qualities and if mixed in it would inhibit the growth of the yeast.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u>Mix together and let sit, covered, overnight:</u></span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cups sourdough starter</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cups water, heated to lukewarm</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 cups milk, heated to lukewarm</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 Tablespoon yeast</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">8 cups flour, hard white</span></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4Ejn6p14PJm7P2s2eSQWr1yMWi3-dj78sjXK2bVAir4gNfPpqQkgzUS_1Mahdu9UvMYzuyqhusu3Lv_ZaZXfN7ThhaVm5XiQxCe8Pamr8HdcOaHAl_i78cYamej8jlsxW5pEDDcGZLgV/s1600/cinnamon+sourdough+bread+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4Ejn6p14PJm7P2s2eSQWr1yMWi3-dj78sjXK2bVAir4gNfPpqQkgzUS_1Mahdu9UvMYzuyqhusu3Lv_ZaZXfN7ThhaVm5XiQxCe8Pamr8HdcOaHAl_i78cYamej8jlsxW5pEDDcGZLgV/s1600/cinnamon+sourdough+bread+001.JPG" height="240" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u>In the morning, divide the above into 2 batches and then to each batch add:</u></span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 eggs</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 cup melted butter</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 warmed honey</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 1./2 cups flour, hard white</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup raisins </span></span></li>
</ul>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></span><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Knead together</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></span> </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Let rise in warm place</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_ZFP-0QZSSMw5hFv4PHspkLMWr5SWu5eUNrAQvzpoiE_mS6QYpTDJqSWiQYIIgcvNKzk5vxQZkjPfU92brGQ3vcOhZGjKkbuz_mvKb5ch26k5dm_DGI-gRcGjeAVeCnKMKLwKuK1QmkZ/s1600/cinnamon+sourdough+bread+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_ZFP-0QZSSMw5hFv4PHspkLMWr5SWu5eUNrAQvzpoiE_mS6QYpTDJqSWiQYIIgcvNKzk5vxQZkjPfU92brGQ3vcOhZGjKkbuz_mvKb5ch26k5dm_DGI-gRcGjeAVeCnKMKLwKuK1QmkZ/s1600/cinnamon+sourdough+bread+004.JPG" height="240" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Divide into 6 pieces</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Roll out, sprinkle with cinnamon, then roll up and place in oiled bread pan</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Let rise again</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Bake at 375 for 35 minutes</span></span><br />
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<br />Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-68909306882228792892014-01-21T07:41:00.001-06:002014-01-21T07:41:23.911-06:00Sorting Out the Truth In Regards to Healthy Wheat Consumption<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Over the last couple of months I have been approached by three different people regarding concerns they had recently acquired regarding wheat consumption. And, even though all three came to their conclusions through unique sources, it seemed their mantra was about the same..."<i>The wheat we eat now is not as healthy as the wheat produced back in biblical times.</i>" </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Have you too heard this argument lately? In probing more into their convictions, I found that the greatest surge of energy behind this "movement" has come from just a handful of sources, including some major network broadcasts and a New York Times best seller...and the momentum of the data produced from these few sources has had a bit of a tidal wave effect on the wheat industry and watching consumers.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Now, recently I had prayed asking God to help me be
ultra discerning about what "truth" is in relation to dietary advice,
because there are a lot of things published these days that are just
down right lies. And, in looking just briefly into what these individuals were telling me, for some reason I found their information not sitting well with me, so I decided to do some research of my own. And, although I know that scientific results can be skewed and changed to show results that really don't exist, I felt led in this instance that I needed to search out some solid concrete scientific facts behind the claims these people in my life were asking me to to accept as fact. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">So, I started researching and happily one of the people I spoke of above decided to do a bit of digging too: Here are some of the things we found while looking for concrete data to support this current wheat controversy:</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://info.breadbeckers.com/wheat-belly-fact-or-fiction" target="_blank"> Wheat Belly - Fact or Fiction</a> by Sue Becker at The Bread Beckers Incorporated</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://www.smallgrains.org/DisplayPage.aspx?pageId=252" target="_blank">Wheat Improvement: The Truth Unveiled</a> by The National Wheat Improvement Committee </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://blog.cholesterol-and-health.com/2011/10/wheat-belly-toll-of-hubris-on-human.html" target="_blank">Wheat Belly - The Toll of Hybris on Human Health</a> by Chris Masterjohn at The Daily Lipid</span></span><br />
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://www.aaccnet.org/publications/plexus/cfw/pastissues/2012/OpenDocuments/CFW-57-4-0177.pdf" target="_blank"><br /></a></span></span>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://www.aaccnet.org/publications/plexus/cfw/pastissues/2012/OpenDocuments/CFW-57-4-0177.pdf" target="_blank">Wheat Belly - An Analysis of Selected Statements and Basic Themes From the Book</a> by Julie Jones, St. Catherine University, St Paul, MN</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://noglutennoproblem.blogspot.com/2012/03/wheat-belly-busted.html" target="_blank">Wheat Belly, Busted</a> by Pete Bronski at No Gluten, No Problem</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Of course these are not all the sources I was able to find on the internet, but they were some of the most compelling arguments that I could find with concrete data as their basis for agreeing for disagreeing with the hypothesis I was pondering. And, if you read though all of the above articles you will find they don't all agree with one another.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">So, must we give up wheat to live a more happy, healthy, and pure lifestyle? At this point I am not quite convinced that baking my own bread from home ground whole wheat flour is going to have long term devistating, or even negative, effects on my health or my family's. But, who I am to say that anyone who comes to a different conclusion is wrong? </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">And thus, the bread baking will be continuing in our home and here on my site. And in general, recipes including wheat will be a part of my daily life, unless in the future I find a greater conviction to take it out of my diet.</span></span> <br />
Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-4228986649183636302014-01-02T08:52:00.001-06:002014-01-02T08:52:55.854-06:00A Resolute Stand Against Sin<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Looking ahead to this new year, I found much to pray about as I read through Matthew 27 these past few weeks...particularly as to how I personally respond to Jesus, who is: the King of the Jews, the Savior sent for mankind from the Father, and the Lord of earth and heaven. The nagging question I felt coming back to me time and time again as I read the account of Jesus' crucifixion was, "Could it be that life leads me to make the same choices as those who turned their backs on Him over 2000 years ago?" Sorrowfully, I have to answer yes.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Reading through this chapter, I compiled a list of actions taken against Jesus by those who knew Him while He walked on the earth:</span></span><br />
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<ul>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">betrayed</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">accused </span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">judged</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">mocked</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">blasphemed</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">reviled</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">crucified</span></span></li>
</ul>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">A list that unfortunately does not even encompass the great many sins committed against Jesus on a daily basis by those who even love Him most, His followers. Sure, saying that we are a sinful people, in need of help from our natural condition, is at least a confirmation of heart that we are unable to save ourselves. But, it seems that these verses point to an even greater road for the followers of Christ to take...one that Matthew shares with us as Jesus' parting words to His disciples at the end of chapter 28.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">"All authority has been given to Me in heaven and on earth. Go therefore and make disciples of all the nations, baptizing them in the name of the Father and the Son and of the Holy Spirit, teaching them to observe all things that I have commanded you; and lo, I am with you always, even to the end of the age." Matthew 28: 18 - 20</span></span></blockquote>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Living as a disciple of Christ does not just mean that I come to Him for forgiveness, mercy, and grace because I accept that sin has its hold on my natural condition and on this world. But in living for Jesus it also means that through my forgiven state I allow that freedom to push me upward towards a nature that I cannot explain, one that is fully controlled by the Holy Spirit, one that allows me to point others to the God I love, and to share the light of Jesus despite the darkness that dwells around me and is always vying for my attention.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I know there are a lot of resolutions made this time of the year, but as followers of Jesus we are commanded by our Lord to make one thing resolute in our hearts, minds, souls, and bodies...and that is to proclaim Him and His truth until He comes again. Will you join me in resolving to make that your number one purpose this year also? </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">We don't know when Jesus will return here to earth, but in allowing His purposes and plans to lead us each day, I know it reduces the chances that I will turn my back on Him, do injustice to His name, or live for my own selfish desires. And that is the struggle against sin we all face every day isn't it? </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">To live for Christ in 2014 means to shine His light, despite the encroaching darkness, and proclaim His truth wherever the road may lead...eventually leading us all home, to heaven, where the struggle against our sinful natures will finally end.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Can I get an Amen to that?</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">God bless! </span></span><br />
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<br />Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-79181080629043048532013-12-24T14:35:00.000-06:002013-12-24T14:35:43.443-06:00Festive Nut and Berry Biscotti<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Biscotti is one of my favorite types of cookies to make...mostly because the recipe makes a lot, looks quite impressive, but really requires little of my time and attention. And this particular biscotti recipe combines the red of dried cranberries and the green of pistachios to make a very festive cookie for Christmas.</span></span><br />
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<u><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Here is what you will need to make these delicious treats:</span></span></u><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">7 eggs</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup SUCANAT</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 cup peanut butter</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cups pistachios</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2/3 cup dried cranberries</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5 1/2 cups whole wheat flour</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 teaspoon salt</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 teaspoons baking powder</span></span></li>
</ul>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u>Then for the frosting: </u></span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup powdered SUCANAT (just run 1 cup of regular SUCANAT through a coffee grinder)</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 teaspoon almond flavoring</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 Tablespoons milk</span></span></li>
</ul>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Mix together the peanut butter and SUCANAT.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add in the eggs, flour, salt and baking powder.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Finally mix in the cranberries and nuts. (You may have to do the final mixing by kneading the mixture with your hands unless you have a really powerful mixer...a newer Kitchen Aid mixer will not be able to handle this dough. Mine is a Hobart Kitchen Aid from the 1950s and it barely does the job.)</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Roll the dough into two logs.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Press the dough out into a long cookie...</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">...and then slice the dough into thin individual cookies.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Bake the cookies this way at 350 degrees Fahrenheit for 25 minutes, then re-slice and seperate.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Bake again at 200 degrees Fahrenheit for about 45 minutes or until the cookies are hardened.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fHyDtRPa4FhV6jLBhGHQdIbVUnfRRcvJxFGihFBmcb3yUH9hrU8cxmDznSrMuZ4xnO2_9wWCh-dpxq-Nz2QCnwxQKm_T0Q6ZFszbQlRqXLoCOZQ3r9mFxuVx6kQcatgjtbU-zSIJIyEN/s1600/christmas+recipes+and+prayer+book+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fHyDtRPa4FhV6jLBhGHQdIbVUnfRRcvJxFGihFBmcb3yUH9hrU8cxmDznSrMuZ4xnO2_9wWCh-dpxq-Nz2QCnwxQKm_T0Q6ZFszbQlRqXLoCOZQ3r9mFxuVx6kQcatgjtbU-zSIJIyEN/s320/christmas+recipes+and+prayer+book+014.JPG" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">When cookies have cooled, mix together the frosting ingredients...</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">...and then drizzle the frosting on top of the cookies.</span></span>Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-79102845052440496662013-12-24T14:09:00.001-06:002013-12-24T14:09:53.944-06:00Molasses Popcorn Balls<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Making popcorn balls is a Christmas tradition in my husband's family and so this molasses popcorn ball recipe has now become a way our family has been able to carry on that tradition without adding the more popular corn syrup to the traditional treat.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><u>Here is what you need to make this recipe:</u></span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 cups unpopped yellow popcorn (about 24 cups when it is popped) </span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cups peanuts (optional) </span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cups molasses</span></span></li>
<li><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 Tablespoons butter and extra to coat hands</span></span></li>
</ul>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">If using peanuts, place them in a large oven-proof bowl and place in the oven on warm. If you skip this step you will not get popcorn balls, but rather candied nuts and plain popcorn as the nuts act like a heat sink and harden the molasses candy on contact.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Pop the popcorn and place the popped corn into a bowl in a warm oven (with the peanuts if you are using them). Again, don't skip this step because the bowl will act like a heat sink too.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Next, in a pan, warm the molasses and butter and heat the entire mixture until it reaches 250 degrees Fahrenheit on a candy thermometer.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Take the popcorn mixture out of the oven and pour the molasses mixture on top. Mix well to coat all the popcorn and evenly mix the ingredients.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Then with generously buttered hands, gently grab a handful of the mixture, press it hard together, and then let cool on a non-stick surface. </span></span><br />
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<br />Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0tag:blogger.com,1999:blog-6725447576833867175.post-40784236235111439132013-12-24T10:19:00.002-06:002013-12-24T10:19:26.864-06:00Staying Awake When It Matters the Most<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Last week I was working on chapter 26 in the book of Matthew and a couple of verses within that text pressed on me the need to share a past lesson the Lord taught me about staying awake when it matters the most...when I am praying. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>"Then He came to the disciples and found them sleeping, and said to Peter, 'What? Could you not watch with Me one hour? Watch and pray, lest you enter into temptation. The spirit is willing, but the flesh is weak.'"</i> Matthew 26: 40 and 41</span></span></blockquote>
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I have to admit, for the longest time I could never stay awake or focus when I prayed. Not that I did not understand the great privilege I had in conversing face to face with my Lord and Savior. Nor, that I found this time boring or dull. It just seemed to me that my human nature was very weak and vulnerable during my dedicated time with the Lord and the enemy was hard at work to make sure I did not succeed in my pursuit. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Praying for the Lord to protect that time and to protect my mind from straying, did help a bit, but I still found myself more frustrated than not as I pursued to know Jesus during my prayer time. But this all changed when I started keeping a prayer journal. My first journal marked the turning point in my daily walk with the Lord and in my relationship with Him. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">And even thought the journal was a turning point, even to this day there are still times when my prayer resistant nature fights against me...still struggling with nodding off when writing...and still dealing with a weak mind that wanders off onto many rabbit trails...but at least I can read back in my journal to where my writing left off and pick up and keep going.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Keeping a prayer journal for me is a way to combat my flesh and I am thankful the Lord led me to that discovery. But even so, I look forward to the day when no one will struggle against human flesh to worship perfectly in spirit and truth. At that appointed time we will be able to fellowship with Jesus from within a perfected spirit because He came to this earth as a baby and then obediently lived so He could die on a cross to save mankind.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>"Thanks be to God for His indescribable gift!"</i> 2 Corinthians 9:15 </span></span></blockquote>
<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Merry Christmas! </span></span><br />
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Peggy Ployharhttp://www.blogger.com/profile/10769784715986362022noreply@blogger.com0