Nutrition experts have begun to advise low-carbohydrate diets to treat or prevent some chronic diseases and conditions, including cardiovascular disease, metabolic syndrome, high blood pressure, obesity, and diabetes.
A low-carb diet focuses on proteins, including meat, poultry, fish and eggs, and some non-starchy vegetables. A low-carb diet generally excludes or limits most grains, legumes, fruits, breads, sweets, pastas and starchy vegetables. Some low-carb diet plans allow small amounts of certain fruits, vegetables and whole grains.
Decrease Carbohydrates
The idea behind the low-carb diet is that decreasing carbs lowers insulin levels, which causes the body to burn stored fat for energy and ultimately leads to weight loss. According to Dr. Atkins, a carbohydrate count of less than 20 per day for two weeks will start a fat-burning state called ketosis.
Ketosis
Ketosis is a normal metabolic process, something your body does to keep working when it doesn’t have access to carbohydrates. Ketosis uses stored fat as body fuel due to the limited amount of glucose available when carbohydrate restriction is used for dieting. Without carbohydrates, the body’s fuel of choice, the body uses up the energy in the body’s fat stores which results in weight loss.
Net Carbs
Some types of carbohydrates do not affect blood sugar in the body as much as others, so the thought is that net carbs only account for carbs that do affect blood sugar. Net carbs are total carbohydrates per serving minus the number of grams of fiber (soluble and insoluble) per serving.
When counting carbohydrates for a recipe, I use net carbs which is the total carbohydrates minus the dietary fiber and one-half of the sugar alcohols which reveals the net carbs in a recipe.
Sugar alcohols
5-6 Carb Crock Pot Taco Soup
Sugar alcohols are another form of carbohydrate that has an extremely small impact on blood sugar levels. Sugar alcohols, like sorbitol, malitol, lactitol or sucralose, have half of the calories than those contained in other sugars, and therefore, half of the carbs from sugar alcohols can be deducted from the total carbohydrate count. Since fiber and sugar alcohols are not absorbed by the body, they do not affect the blood glucose.
Ingredients:
1 pound ground beef, chicken or turkey
1 medium onion, chopped
4 garlic cloves
1 Tbsp chili powder
1/4 tsp each of garlic powder, onion powder, crushed red pepper flakes and dried oregano
1/2 tsp paprika
1 tsp ground cumin
Dash of salt and pepper
cups chicken broth
1 four oz can of green chilies
4 medium tomatoes, diced
1 cup salsa
Avocado (optional)
Instructions:In a skillet over medium heat, brown meat.Drain fat from meat and put in crock pot.Add remaining ingredients to crock pot (except avocado) and cook over low heat for 6-8 hours. Garnish soup with avocado, if desired.
The information contained in this book is not a substitute for medical advice or treatment, and, as author, I encourage readers to consult with qualified medical professionals for treatment and related advice for their health. 5
I encourage individuals and their families to consult with qualified medical professionals for treatment and related advice on individual cases before beginning any diet. Decisions relating to the prevention, detection and treatment of all health issues should be made only after discussing the risks and benefits with your health care provider, taking into account your personal medical history, your current situation and your future health risks and concerns. If you are pregnant, nursing, diabetic, on medication, have a medical condition, or are beginning a health or weight control program, consult your physician.
My sister had a jade tree that made me envious because of its stately beauty. When I asked her how she grew the plant into such a beautiful succulent, she said she ignored it. She gave me a cutting to root, and years later I have an abundance of jade plants to enjoy and give as presents to friends looking for an easy care, beautiful houseplant.
Minimal Care
In winter my jade plants sit on the south-facing kitchen windowsill. Jades need lots of sunlight and an average temperature of 55-70 degrees which my kitchen supplies. They are succulents and require minimal water or attention. I water mine once a week if the soil is dry. If I forget a week, the jades are fine. The plants will rot if left in a water-logged environment.
Cloning Jade Trees
During the summer I move the plants to the south side of the front porch. I had a catastrophe this summer with my largest jade tree. A summer storm blew the plant from its stand to the patio and broke off several limbs. Crushed, I did a quick rescue and potted the broken limbs in several pots and hoped for the best. The faithful jade rewarded me with healthy clones within the week. I learned to set the top-heavy plant on the porch floor rather than perch it on a stand where the wind could topple it.
Repotting
Jade trees like to be root-bound and only need to be re-potted every two or three years. Pots should have good drainage to keep plants from becoming water-logged, The jade plant’s roots are quite shallow, and full-grown plant limbs put on tiny root shoots along their branches. I guess it’s as a precaution, just in case, to provide emergency supplies in case of a crash landing.
Propagation
Jade tree propagation is quite easy. Every individual leaf that falls from the plant has the opportunity to root if the conditions are right. If an occasional small branch breaks off, I put it in a small vase until roots appear before potting. In some cases, like my toppled plant, I just insert the branch or cutting into potting soil and water. Usually it grows.
Fertilization
I have never fertilized my jade trees; however, my plant soil mix has worm castings and compost in it which is probably richer than most jades require. Jades will also benefit from a succulent potting soil that doesn’t get water-logged. Too much water will induce root rot, so go sparingly on water rations. I have some new neighbors and the extra jade propagation plants will make a nice housewarming gift. Happy growing!
This waterproof tape could be the quick, easy fix for the hen house roof. Keep your chickens healthy and dry. Great for quick repair to shed, barn, and chicken house.
WATERPROOF: rubberized tape seals and mends roofs, pipes, pools, boats, , hydroponics and hoses even under water FLEXIBLE: tape curves to bond with pvc, metal, wood, wood and plastic to create a seal impervious to air and moisture STRONG: rubberized construction creates durable, long-term, bond for home and garden DIY projects ENDS: leaks, holes and tears on surfaces needing a flexible bond like roofs, gutters, awnings, RV’s and boats with a flexible seal that can withstand both high and low temperature changes.
There has been concern about the ingredients in most deodorants on the market. Some deodorants contain toxic chemicals that when applied directly to the skin, enter the bloodstream without any filtering. These chemicals can negatively impact the body’s endocrine system and produce adverse developmental, reproductive, neurological and immune effects.
Some ingredients are know skin irritants that can cause itchiness, rash, swelling and redness. My husband’s underarm rash began our search for a natural alternative to commercial deodorants. As he was undergoing shoulder replacement surgery at the same time, we were very cognizant of the need for an antibacterial natural product he could use effectively.
As our family has adopted essential oils for many natural remedies, I remembered that lemons have antibacterial and antiseptic qualities.I went to the refrigerator and got the bottle of Real Lemon 100% juice and put it in a personal size spray bottle for easy application. Voila–the body odor was eliminated.
We shared our finding with the physical therapist attending his surgery. She was excited about finding a natural alternative to commercial deodorants.
There are recipes for using essential lemon oil for deodorants; but simple is my keynote, and what can be simpler than straight lemon juice applied with a spray bottle? That said, essential lemon oil is a household staple in our home as it has so many beneficial uses. I have listed just 10 below with a link to purchase if you so desire.
1. Soothe Sore Throat: Add 2-3 drops of lemon oil to hot tea, or drink it with warm water and honey to help soothe a sore throat.
2. Coughs, Colds & General Congestion: Rub a few drops of lemon oil on your chest and/or throat when you feel congested. Repeat several times daily. You can also diffuse lemon oil into the air for help with respiratory problems.
3. Stop a Runny Nose: Use a little carrier oil and a drop of lemon oil in the palm of your hand. Get your fingertip wet and swipe each side of your nose. This really works!
4. Treat Allergies & Hay Fever: Apply a drop of lemon oil behind the ear or under the nose 2-3 times a day to help fight seasonal allergies. Alternately apply to the bottoms of your feet.
5. Energy Booster: Add a couple of drops of both lemon and peppermint essential oils to water for an instant boost in energy.
6. Sanitize Your Toothbrush: Put a drop of lemon oil on your toothbrush then swish it around in a bit of water to immediately clean and sanitize it.
7. Bad Breath: Place 4 drops of lemon oil in 4 ounces of warm water and gargle to get rid of bad breath.
8. Treat Acne: Apply three drops of lemon essential oil to a cotton ball and swipe onto the affected area, repeating up to three times a day.
9. Fight Fatigue: Moisten a cloth with five drops of lemon essential oil and hold directly underneath your nose. Breathe in the scent for at least two minutes.
10. Stress Relief: Add ten to fifteen drops of essential lemon oil to your bath water and soak for at least fifteen minutes.
I’ve pulled this weed out of my garden for years, but age and my husband’s shoulder replacement surgery have made this one of the most valuable plants in my garden. After surgery, opiates were prescribed for his pain. While researching alternatives to opiate pharmaceuticals, my husband found references to prickly lettuce, a close relative of the domestic lettuce. He found that prickly lettuce has been used as an alternative to opium in the past which led us on a search for the best practices with this valuable weed in order to alleviate pain.
I pulled a few plants. secured their stems with a rubber band and hung them to dry in the kitchen window. When dried, I stripped the leaves from the stems and processed them in a blender to make tea leaves. An herbal tea can be made by pouring one cup of boiling water over 1-2 teaspoons of the dried leaves of prickly lettuce and allowing them to infuse for 10-15 minutes. This infusion can then be consumed up to three times daily. I make it by the pitcher and store it in the refrigerator for a cold drink on a summer day,
Common Names and Synonyms
You might know prickly lettuce as compass plant, Lactuca scariola, wild opium ‘China Lettuce, Chinese Lettuce, wild Lettuce, English Thistle, or Horse Thistle,
The whole plant has a milky sap that contains lactucarium which is used in medicine for its painkilling, anti-spasmodic, digestive, diuretic, narcotic and sedative properties. Lactucarium has the effects of a feeble opium, but without its tendency to cause digestive upsets, nor is it addictive. It is taken internally in the treatment of insomnia, anxiety, neuroses, hyperactivity in children, dry coughs, whooping cough, rheumatic pain. And since it has no adverse or addictive side effects, you can take it without fear. It has become popular among holistic medicine users as well as survivalists because it grows so readily all around the world. It’s 100% legal in the United States. Exercise caution when using any wild plants and make sure you have positively identified the plant.
Always check with your doctor before using any herbal preparation, especially if you have a known medical condition and/or are on any prescription medication. Do not use if you are nursing or pregnant. Any medical information on this website is for informational purposes only. Exercise caution when using any wild plants and make sure you have positively identified the plant.
Candied orange peel gleams like jewels in sunlight.
My grandmother’s favorite candy was candied orange peel.
Born in 1898 she grew up on a homestead in Oklahoma that was staked out during
the Oklahoma Land Rush. Oklahoma did not become a state until 1906. Oranges were
a rare treat, and not a bit was wasted not even the peel.
The orange is one of the oldest fruits on earth. Most
historians believe that it was first grown in ancient China four thousand years
ago. Then, during the age of exploration, European explorers spread the orange
all over the world.
In the United States citrus plantings were extensively done in California by the Spanish missionaries. The commercial industry began to grow with the 1849 Gold Rush boom and efforts to supply the miners from San Francisco with citrus fruit. The completion of the Transcontinental Railway further stimulated the citrus industry. Later improvements of refrigeration helped to increase citrus growing and planting in 1889.
Fruitcake Scarcity
My husband and I love fruitcake but found a lack of the
Christmas holiday treat this year. Our
local grocer had one small display for one day before it disappeared. I
determined to produce the necessary ingredients from scratch for the Christmas
treat for our family. My grandmother’s recipe is the foundation for an
exemplary Christmas concoction.
On a holiday visit I asked Grandma Effa for her recipe for candied orange peel. The recipe is dated June 21, 1981 in my handwritten collection of family favorite recipes. It wasn’t until this Christmas and the dearth of holiday fruitcake that I remembered Grandma’s candied orange peel.
The first task was to collect orange peels. I quartered our breakfast oranges and refrigerated the quartered peelings of 6-8 oranges. The orange peel must be pared from the white pith with a sharp paring knife as the pith s a bitter taste to the finished product. Or strip oranges with a vegetable peeler. Each orange will yield about 1 cup of peel. Cut the peels into ¼ inch strips to prepare for candy.
Grandma Effa’s
Candied Orange Peel
Ingredients:
3 Tablespoons Karo syrup
1 cup sugar
½ cup water
Extra sugar for sprinkling
Directions:
Begin by boiling and draining the orange peels
three times for about 5 minutes each time to eliminate bitterness.
In a saucepan combine syrup, sugar and water and
bring to boil.
Add peels and continue boiling until syrup
becomes thick and absorbed into orange peels.
Remove peels to parchment paper and let dry for
several hours.
Sprinkle with sugar and enjoy.
Candied Peel
You can also candy clementines by halving them crosswise and eating or juicing the pulp. Discard any membranes still attached to peel. Then cut each half into eighths. Candy the peel just as you would an orange peel.
There are more uses for those orange peels. Orange extract can be made by simply steeping
orange peels in vodka for several weeks to flavor the alcohol to be used in
baked goodies like cookies, bread and cakes.
The Homesteader’s Motto was and is, “Waste not, want not.”
They left a legacy of beauty and goodness from the scraps of living. I have quilts, tablecloths and aprons made
from flour sacks; tops whittled from empty thread spools; dolls made from
wooden clothespins and hats made from
pheasant feathers that testify to the homesteaders’ use of every available
resource.
The apple tree I planted 40 years ago produces a harvest about every three years when the blossoming tree escapes the late spring snows of the Rocky Mountains. This year produced a bumper crop of lovely Anoka apples. It’s a great variety for canning, cooking and eating right off the tree. Self-pollinating, it does not require another tree to produce a crop. The single dwarf tree fits neatly into a backyard garden leaving space for other fruit trees, or berry patches, or a vegetable garden.
September encourages gardeners to hurry and gather in garden goodies before the winter snows. I filled a laundry basket with the fruit from lower boughs and set up my roaster oven which is the largest cooking container that I have. The roaster not only consolidates the apple saucing process but also furnishes a hot water bath that will accommodate a dozen or more filled canning jars at a time.
Process
Making applesauce is a simple process for beginners or experienced canners. Just follow these easy steps:
1) Wash apples. There is no need to peel the apples.
2) Chunk the apples by cutting the apple flesh from its core. Cut away any imperfections like bruises or wayward insect or bird damage. Reserve cores for apple jelly.
3) Put apples in a roaster oven or large kettle. Add a little water to keep apples from sticking to bottom of pan. Sweetener, cinnamon and spices are optional. I added 1/2 cup sugar to the water since Anokas are on the tart side.
4) Cook at 300 degrees until soft (about 2 hours).
5) Use sieve to sauce the apples and remove the skin and seeds.
6) Fill clean, sterilized canning jars with sauce while hot and seal with sterilized canning lids.
7) Process the jars for 15 minutes in a boiling water bath that comes to the neck of the jars.
8) Use a jar lifter to remove applesauce jars from the hot water bath.
Use the Apple Cores for Jelly
Don’t waste the apple cores. They can make a lovely jelly when boiled to extract the apple juice. I had enough juice to make 10 cups of jelly to give as homemade Christmas gifts for friends and family.
My trusty roaster is a versatile appliance that I have used for processing apples and pumpkins, roasting turkeys, and cooking sloppy joes for crowds of a hundred.
It is a satisfying day’s work to capture summer’s sweetness for winter’s pleasure.
To make apple sugar from the apple crop see my “how to” post https://countryparsonswife.com/apple-sugar/ . For over a hundred recipes from the garden check out my cookbook Eat What Your Grow below.
Kale is a rewarding plant to add to the summer garden. Kale is one of the world’s healthiest vegetables. The nutrients it contains support healthy skin, hair, and bones. The fiber content enhances digestion and contributes to cardiovascular health. It may help improve blood glucose control in diabetes,, lower the risk of cancer,, reduce blood pressure, and help prevent the development of asthma. It contains fiber,antioxidants, calcium, and vitamin K.
Kale and Vitamin K
Because of its abundant vitamin K, patients on blood thinners should consult with their doctors before adding kale to their diet as this vitamin helps blood clot. One cup of cooked kale has 1000 percent more vitamin C than a cup of cooked spinach. Kale is low in oxalate, so the calcium and iron it provides are more easily absorbed by the human digestive system.
Nutritional yeast & B-complex
Nutritional yeast is a significant source of some B-complex vitamins and contains trace amounts of several other vitamins and minerals. It has a taste that is described as nutty, cheesy, or creamy. A serving also provides 9 grams of protein. It is a complete protein providing all nine amino acids the human body cannot produce. I like it sprinkled on popcorn as well.
Despite its name nutritional yeast is quite different from brewer’s yeast, baker’s yeast and pathogenic, or disease causing, yeast. It cannot cause or contribute to Candida yeast infections because it is derived from a different species that has been deactivated. Because nutritional yeast has not been associated with the candida albicans strain related to yeast infections, it has proven to be one of the best remedies for chronic candida symptoms, a specific type of yeast infection. It has also shown profound effects on E.coli, salmonella and staphylococcus.
Preparation and Dehydration
Besides my favorite kale salad, my family enjoys snacking on kale chips. With the addition of an Excaliber dehydrator, making kale chips is quick and easy. I use scissors to cut the washed kale from its center rib in long strips. The kale will shrink with dehydration. Place the kale in a large bowl or a gallon zip lock bag and add 1-2 Tablespoons of olive oil. Then massage the leaves to distribute the oil throughout the kale. Sprinkle the kale while in the bag with salt and nutritional yeast for taste and added nutritional value.
Spread the kale chips on the dehydrating trays. Since I grow curly kale, I insert the trays in every other slot to accommodate the ruffly chips.
Dehydrate at 105 degrees for 2-4 hours until kale is crisp. Store in airtight container for snacking. This is a quick and easy way to preserve the kale harvest and boost your family’s nutrition with one of the world’s healthiest foods.
This book is a delight! Easy to follow recipes along with the warmth and wisdom of the author. I would highly recommend it to anyone.
Terri
This book is a delight! Easy to follow recipes along with the warmth and wisdom of t author. I would highly recommend it to anyone. Get more recipes for your garden produce from my book Eat What You Grow: Easy Recipes for the Backyard Homestead.
Who doesn’t love the scent of vanilla? My sister Rosalyn sent me some vanilla beans several years ago. She had ordered some and had more than she could use, so she sent them to me with instructions on making vanilla. Store-bought vanilla has become a thing of the past in our cottage. Her gift has been enjoyed and shared many times over.
Did you know that vanilla comes from an orchid? Spanish explorers arriving on the Gulf Coast of Mexico in the early 16th century found the Aztecs using vanilla and gave vanilla its current name. Later that century Spanish and Portuguese sailors and explorers brought vanilla into Africa and Asia. They called it vainilla, or “little pod”. Although it is native to Mexico, it is now widely grown throughout the tropics. Indonesia and Madagascar are the world’s largest producers.
When a cyclone hit Madagascar and destroyed the harvest. the price of vanilla sky-rocketed. Currently, vanilla is fetching upwards of $600 per kilo—about $60 more than the price of precious silver. The cost of vanilla is about 10 times what it used to cost just a few years ago. For the treasured flavor and aroma of vanilla for baking, making it yourself is cost effective and results in a premium product.
Make your own vanilla extract
I love baking and sweetened delights almost always are enhanced with the delicious fragrance of vanilla. Rather than using imitation vanilla, make your own for a fraction of the store-bought price. The process is simple. Depending on your desired strength of vanilla extract, you will need 13-23 oz of vanilla bean to one gallon of vodka. You could use bourbon, brandy or rum instead of vodka; as long as it’s 80 proof alcohol, it will suffice. I use vodka because it is the most neutral in taste of the alcohols. You can use the extract as soon as six weeks but vanilla extract only gets better and better with age and optimally you should wait 6 months.
Supplies
I gathered the necessary equipment: vanilla beans, steeping bottle and vodka. Most recipes call for splitting the vanilla beans lengthwise and scraping the tiny vanilla beans from the bean, but I have just put the whole bean in the alcohol and let the beans steep with good results. I inserted Vanilla beans into a fancy bottle with a stopper and used a funnel to pour the vodka over the beans and up to the neck of the jar. Shake the bottle daily for a week and then put it away to continue steeping. Shake it occasionally to mingle the ingredients.
The steeping process shows in the color change from clear to amber in just two days. It will be at least six weeks before the vanilla is ready. I just leave the vanilla beans in the bottle until it runs out. I have been known to refill the bottle with vodka and use the beans again for a second steep with good results. Vanilla extract makes a wonderful gift.
Other kitchen uses for vodka
The 1.75 liter of vodka was only $13.99. Note: I also use vodka to preserve ginger root so that it doesn’t spoil before I have a chance to use it in various recipes. Just peel the ginger root, put it in a glass container with a tight lid, cover it with vodka, and refrigerate between uses. I’m also going to make the Apple Vodka recipe I saw on Pinterest the other day with the left over alcohol from the vanilla project.
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My son gave me a crepe pan for Christmas which was his subtle way of inducing more crepes from my kitchen. The specialized pan made it easy to create uniformly thin crepes perfectly.
My family loves crepes. We often eat them as a light supper or festive luncheon. My son recently brought home a recipe that makes a scrumptious healthy breakfast especially for kids with sleep-over guests.
At our family get-together luncheon crepes were requested. Our son brought bananas and Nutella to the occasion for each of us to try. Oh my!!! I was hooked from the moment the hazelnut chocolate spread bananas hit my taste buds. Besides being delicious the crepes had healthy aspects as well.
Healthy Goodness
Bananas are rich in antioxidants and several nutrients. A medium-sized banana has about 105 calories. Bananas hold very little protein and almost no fat.
Bananas are rich in potassium and fiber. They may help prevent asthma, cancer, high blood pressure, diabetes, cardiovascular disease, and digestive problems. One medium-sized banana contains 422 milligrams of potassium.
Potassium also helps muscles to contract and nerve cells to respond. It keeps the heart beating regularly and can reduce the effect of sodium on blood pressure.
Potassium may reduce the risk of kidney stones forming as people age. In turn, healthy kidneys make sure that the right amount of potassium is kept in the body.
I want to share our family’s delicious delight with crepes, so here’s the easiest crepe recipe you’ll ever find.
Recipe
Basic Crepes Ingredients:
6 Tablespoons flour
3 eggs
3 Tablespoons softened butter
½ cup milk
1 teaspoon vanilla
Directions:
Put all ingredients in a blender and mix.
Let sit for 20 minutes.
Spray crepe pan with cooking spray and heat pan over medium-high heat.
When water drop sizzles on heated pan, pour a small amount of crepe batter in center of pan and swirl to cover pan with a thin layer of the batter.
When bubbles appear on the top surface of the crepe, flip the crepe and quickly toast the other side. (Due to the hot pan and a thin crepe, this happens very quickly.)
Place crepe on a plate and continue cooking individual crepes.
Place paper towel between each crepe to keep them from sticking together.
Filling:
Banana
Nutella
Slice a banana on an open crepe and drizzle with Nutella. Fold the crepe over the filling and enjoy! This crepe recipe makes 5-6 crepes. It’s easy to double for more!
Welcome to Country Parson's Wife, I'm Dr. Mary Ellen, author, teacher and wife of a country pastor for 50 years. My blog is dedicated to a lifestyle built on faith, family, simplicity and self-sufficiency that enhances the health, peace, beauty and industry of our homes and gardens.
My prayer is that you be encouraged and propelled into the abundant life God has prepared for you.
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