Mountain Meadow Herbs Update

   Just to let you know my affiliate link is back up and running...I thought I would bring this up because when they redid their website I received a cute little check from all the clicks and purchases you made thru my special link...thank you! (smile). Now we are good to go again!

I won two free samples last spring.
Herbal Respiratory (which we put to use when everyone caught the the coughing bug last week). It probably helped, the coughing fits are almost gone.
Herbal Calcium. I am in the process of experimentation right now but do you think that calcium can help with nerves? Every time I have taken it I have had such a feeling of well being around 2 hours later that was very remarkable.

Abigail and I both are trying out the Femm Defense. I am laughing at "defense" because I was hoping that it would help us and our cat claws that come out so quickly these days...we shall see.

What is your favorite Mountain Meadow Product? Here are our favorites so far:
Adren-l- Aid
Natural Attention- Aid 
Herbal Calcium

Product Review: Mountain Meadow Herbs

Click here to visit www.mountainmeadowherbs.com

   Maybe you noticed my new sidebar link. Here's why:

     A few months ago my mother in law passed along a
Mountain Meadow Herbs catalog to me.
   After pouring over the selections of formulas and reading a several of the testimonials I decided to go with it and try their products. I purchased Adren-L-Aid,  Para- Rid (for the whole family) and 3-in 1-Formula.
  The affect that the Adren-L-Aid Formula had on Bryon almost broke my heart. To think he had been suffering for so long and all he needed was some good adrenal support! After about a week of taking the drops I started noticing him taking on the homestead after getting home, even if he had been working all day. The projects that got accomplished this summer and the business plan that actually left the desk and went into action were impressive! Bryon told me that he just felt like the fog lifted from his brain. I made a second order and bought a larger bottle that he decided to take only as needed.
   As a whole family cleanse we bought the Para-Rid - the 16 oz. bottle...ouch. A parasite cleanse had been something I had been looking into and this was by far the best price for a family our size. I felt, as a farm family, that we were no doubt loaded with parasites and other baddies. I took a leap of faith and bought it~ the big bottle (I have a habit of weighing the cost of purchases now-a days by how many loaves of bread would I need to make).

    We faithfully took the drops recommended by weight for 1 week, separated by a complete moon phase (I downloaded a moon phase app on my kindle to know when to start 1st and 2nd weeks).

   The instructions are that you begin the cleanse 2 or 3 days before the full moon.The first week came and went with nothing to show for it, not even a better tolerance for bitter tastes. That was disappointing at the time. I was surprised but actually didn't have too much trouble getting the kids to take it. We just made sure we had an orange juice "chaser". They were really good about the whole thing. We had great scientific discussions on parasites that lasted well into mealtime...

   For the second week you wait for the following full moon and begin again.
 I almost didn't start it...not only that I paid a lot of money for it ~ but it really takes dedication to keep up with the drops 3 times a day (we even packed a little jar of juice and drops in Bryon lunches). I made my self finish what we started so to say that at least in theory we were going to be rid of parasites!

~  One of my main reasons for getting the Para- Rid  having read in several places that many asthma symptoms are caused by parasites! What you don't know is that over the summer we had to take Jeremiah to the emergency room because of asthma symptoms that kept getting worse. He ended up with an inhaler...uuuggg. I myself had a dreadful summer of allergies that settled in my lungs and a few nights I used Jeremiah's inhaler just so I could sleep.~

   So the good news?...an amazing one it was was: a few days after we started the second (and last) week's drops, I realized that Jeremiah hadn't asked to use the puffer, and I myself began to have productive coughs ( that eventually tapered off to no coughing at all nor any breathing trouble ~ actually bypassing an annual bronchitis attack ). He hasn't used the inhaler since, and that has been 3 months now. He had suffered from this off and on for several years...needless to say this was very impressive and a huge relief!

   So far we haven't noticed that the 3-in-1 Formula made any difference in Bryon's joints. That, my friend, is the down fall in self diagnosing. Sometimes you miss. I actually bought the Adren-L-Aid for myself, and it did nothing for me, but made all the difference in Bryon.

                     

So, I wanted to tell you about it now 

as they are having a  Free shipping offer this week!

    Yes, I am an affiliate, but, I truly think that these are great products and if you wanted to try them, free shipping and a sale is a good time.

To read about Mountain Meadow Herbs, click on the links above or on the right hand side bar. 

The site is very interesting to read, as the ingredients and details are listed with the products. They have a very touching history on how they came about as a company.

If you purchase something, let me know what you think...

December 11th is Bargain Wednesday... That means FREE U.S. shipping! Any size order shipped to the U.S.  Retail customers only. Offer ends 12/11/13.   International customers take $10 off orders over $99. Visit mountainmeadowherbs.com   It's a great time to save on Weight Control as the holidays begin!

Cooking With Whole Grains: Millet For Breakfast

This is a family favorite and it is what is for breakfast on Mondays. We fix it up with our favorite hot cereal additions: like butter, maple syrup, honey, agave nectar...ok, ok, we just use natural sugar for now. We started this years ago on one of my anti cold cereal campaigns and it has been a staple ever since.
 Millet is a gluten free, high protein, very nutritional part of our whole grain diet. The cooking method makes it a bit unhandy for soaking, so I usually cop out on this- bummer, this means I really can't claim I get all the vitamins and minerals it has to offer. But if I were more with-it I would do this:

1. Soak 2 cups of millet covered in water with 2 Tbs of  a natural acid  (lemon juice, whey, kefir, vinegar, yogurt...etc.) for 12 to 24 hours.
2. Rinse and drain well. 
3. 3 Tbs of  coconut oil (olive imparts an undesirable flavor)  into a 2 to 4 quart pot on med. high heat. ( start here if you aren't soaking your grains)
4. Add millet ( the dryer the millet is - the less sputtering) and toast, constantly stirring, until a wonderful popcorn like aroma permeates the kitchen. Some of the millet seeds may even pop like popcorn.
5.  Just before it browns: add about 6 cups of water. Have the lid handy as this can make a mess.
6. When the water settles down add 1 tsp of salt. 
7. Cook for 20 minutes or until the millet is fluffy and soft.

 Any left overs from breakfast I use as for filler in a bean burgers or millet loaf. Cooked millet has a gelatinous quality and works great as a binder in these recipes, especially if you aren't using eggs.

Sourdough For Real - Getting The Hang Of It

   I've had a new lease on life when I realized that I could make sourdough starter for myself. Bread baking has new meaning and is better for us. I actually want to make bread again (it had gotten to be a big drag there for a while).

   My goal this winter was to work on whole grain sourdough bread. While I actually haven't arrived, I am real happy with my starter and our results. I bought a few books last summer to experiment with, but I really don't care for a lot of extra steps and fancily timed procedures. Let me work and feel with my hands, eyeball the the rest and I'm happy. Recipes make my mind wander and eyes blur. Really tho once you understand why you are doing something you don't really need a recipe!...unless you want to make the same thing next week! So, I do have a thickening black book of tried and true formulas, some copied and some of my own.

   Have you tried making your own starter? Piece of cake. Even my sluggishly slow starts make a fine piece of bread...it just takes longer. I don't know why, but some of my starts did better than others. I have one that consistently rises fast and vigorous: this one is my treasure -I guess I have thought about naming it.
 While I've been messing around with sourdough there are a few things I had to learn the hard way and a few things that turned out to not be all that important.

Temperature is a huge factor in the life of your starter. This summer was torture for me in my kitchen. It was 95 degrees with all the fans running and blowing. Every start I made did really well for one week of baking and then the next week it would turn my dough into a flat glob without any glutenous stretch or rising ability and tasted like salty chalk. The problem was the heat in my kitchen. The solution was: Store the starter in the refrigerator until 2 to 3 days (Monday) before baking began (Thursday). Once out of the refrigerator I set the starter in a cooler with a jar or two of ice to maintain a temperature of 70 to 75 degrees (about) until properly revived. Anything over 85 degrees will kill the starter and I don't know if it is come- backable.
 
 Keeping the starter is simply done in the refrigerator. That way it doesn't mold and I don't have to worry about maintaining the right temperature or feeding.  I understand that the starter can last for months this way. I have a cup stored in the freezer to see how it fares preserved this way. I haven't tried the drying and storing method.

To revive my starter I pull it out of the fridge, feed it with a dose of flour and water (on the thick side), let set out on the counter (in the winter - in a cooler with ice in the summer). 2 days of feeding twice a day and it should be ready to to use the next day. When my starter has doubled I feel like it is now strong enough to lift several pounds of whole wheat flour - which can be very heavy! I usually use it 8 hours after the last feeding. The smell should be good...a relative good, actually it knocks my socks off and has a wang, but to me, that smells good.  I take out what I need to use for my baking always saving back at least 1/4th of a cup. This saved bit gets fed and left out until a bit bubbly then stored back in the fridge.

Baking day usually starts 1. the night before when I put my ingredients together to work out overnight or 2. early the next morning to bake that evening. I started using weight to measure out my ingredients as this helps get more constistantly results.

My formula (recipe):
1920 g. flour white, combo of white, rye, or whole wheat.
1440 g. water (room temperature or cold)
2 to 3 TBS of salt
I mix this just until blended. Let rest for about 30 minutes.Over the next 2 hours, off and on, I knead it in the bowl (if  it isn't too full)  usually by the stretch and pull method for a few minutes, letting rest for a while , then stretching and pulling, repeating until the elasticity of the gluten makes a smooth unbroken ball. 
  When the dough has doubled divide into loafs (this formula makes approx 5 - 1.5 lb loaves) shape into rounds and let rise 1.5 hours to 2 hours. Do not over proof (means- rise too long- where if poked the dough heaves a sigh and sinks, never to rise again).

To prepare for baking: half way through the rising I preheat my oven and baking stone with an enamel roasting pan lid OR cast iron dutch oven with lid to 450 degrees. A hot oven is essential, even tho it seems wasteful to let an oven heat without anything baking, it does cook better.

Just before I'm ready to bake- within the 2 hour- 2nd rise, I do the final shaping to my bread on my heavily floured peal - this requires lots of practice. The short version: handle gently, fold into a baguette, boule, or batard, and pinch seams together at the bottom. This can sit on the peal until the oven is perfectly ready.

I slide the loaf (usually two at a time) onto the baking stone, quickly slash the top, place the lid on and shut the oven. Oh, and set the timer for 15 minutes.

After 15 to 20 minutes I remove the lid and let the bread finish baking until the internal temperature is over 190 up to 200 degrees 10 to 15 minutes longer.

Resist slicing until the bread has cooled at least 1/2 an hour, otherwise...you'll have to find out yourself.

Linking up with other Frugal Homesteaders
Frugally Sustainable #67

Stress, It's What's for Dinner

  I came flying in through the door this evening, shouting orders to different children, reminding them of tasks left undone, and headed to the sewing machine (after all I have an expensive tool therefore I must use it, because after all I have only one more day this week where I can fit sewing something for myself to wear - goodness knows how I've put weight on this summer and nothing fits around my middle and no..I'm not pregnant).

 This has been the summer from...dark dimensions.

 Back up a couple of minutes. Bryon and I sat in the car after coming back from a picnic at church just sitting there talking, he's trying to get out of me why I'm in such a, er...um, less graceful mood. I  gave into throes of self pity today. Among my complaints today are a stiff neck and a cracked tooth (probably the only true things to whine about). As soon as I blurted them out I wanted to get back in and finish my dress.
  Cranking up the sewing machine I asked Bryon to look up one of my complaints. "Google: bloating-and-shortness-of-breath-after-eating" I called out. I have a feeling I know what it is and I need a list of dos and don'ts.
  Allergies seem to be hitting me really hard this year. I am having shortness of breath that makes me consider buying an inhaler. Also after the Farmer's Market is over we are doing a diet overhaul! I can't suck my tummy in anymore, I am suspecting a digestion problem like gluten intolerance or something. We have been eating alot more white bread (albeit homemade) than we are used to. Being vegetarian I don't think this is wise. So, two more weeks then I can settle into a routine of healthier eating and more exercise!
 But...I actually didn't have it figured out after all, amazing. Once again the Know-it-All didn't, I think if I'm not careful I'm going to loose my title. I was truly surprised at Bryon's search results, and of course he wasn't ( ha. The new know-it-all will be announce shortly).

STRESS, anxiety!, Anxiety attacks? No, way.

Changing my diet sounds fun, changing my life sounds, er, well, impossible.
The symptoms, and complaints were mine exactly. I laughed hysterically.

Stress!?

Now, stress is bad, we all have it, loads of it these days. I've had quite a few of my friends deal with it in seemingly romantic ways, such as lying in bed for three days (doesn't that sound so nice). Or how about loosing weight, "We are so worried about you, you've become so thin! (now, we don't want to say skinny or emaciated that might make things worse). We already sound jealous.
Yes, my vanities overwhelm me, you see now why Bryon was grilling me about my attitude.

So, I (don't) deal with stress by becoming bloated AND feeling like I am counting my lasts breaths! How romantic is that! But I thought a stiff neck was sufficient and clenching my teeth good enough. Oh, but this asphyxiation and bloating, looking 15 months pregnant is going to far.

 So, (next to) the bottom line (yes, I am almost done talking about myself), I sort of am right. I am not digesting my food, and maybe our diet has been lopsided to make things worse, and it could be that I could stop taking a number of things way too seriously.

 The moral of the story here is: do not just assume that someone with a pouch and labored breathing has merely gluttonized, and yes, they took to much on their plate, but it wasn't food.

                                                 *                            *                             *

Tune in next time to see if dietary changes, some good enzymes, exercise, and the end of the Farmer's Market has helped with these conditions.