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"Changing How You Eat, Will Change The World"... "If You Eat Bad Foods, Your World Is Toxic, Your Body Is Toxic, If You Eat Organic Nutritious Foods Your World Becomes Healthy...."

Prescription for Good Health

Choose it or lose it! 

Your health, that is..... There are more than four million tons of farm chemicals spread on U.S. soil every year..... 

The standard American Diet ( S.A.D.) has a hidden agenda.  Missing on the labels of most foods are the dozens of chemicals used to grow, make, or preserve that bit of something about to go into your mouth.  Just imagine your reaction if organic farmers could take back their native tongue, and their organic strawberries were simply strawberries again and their counterparts were called " chemical or genetically engineered or irradiated strawberries."  Their certified label would have to list the 25 or so chemicals or procedures that had become a part of the strawberries very makeup.   And they would pay for an annual inspection, instead of the organic farmer (Organic farmers pay thousands of dollars every year to "certify" their food that they grow).  With the label table turned around, I think chemical foods would die a slow death on grocery store shelves.  

Would you buy a carton of strawberries with a  skull and crossbones on it?  

Remember, what you can't see can hurt you. 

  If you do not belong to my CSA then make sure you are shopping the farmers market. Search the farmers markets for  organic produce and organic meat.

 If you have not done this yet, what are you waiting for?  Make a goal this week to get over to the next farmers market near you.  

This Weeks Farm Produce: Nettle, comfrey, fennel fronds, apple mint and nettle tea mix, basil, celery,  salad mix (nasturtiums, rose petals, sheep sorrel, Swiss chard, beet greens, spinach, lambs quarters, bitter lettuce, lettuce and baby kale), kale, collard greens, carrots, onion, beets, zucchini and  cabbage.

For those of you who have not figured it out I love different types of pesto.  Here is another version of an awesome nutritious pesto:

Kale and Nut Pesto

small bunch of kale (4-6 leaves, remove the thick part of the stems*)

1/4 cup walnuts, toasted or soaked dehydrated almonds or  soaked and dehydrated pumpkin seeds.

1/2 to 1 clove of garlic

1/4 cup olive oil (or more for a smoother pesto)

juice & zest of one lemon

salt & pepper to taste

optional: grated raw cheese, or organic parmesan 

Instructions

1. Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
2. Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.
3. Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.
4. Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.

Kale and Basil Salad

4 cups finely chopped organic dinosaur kale
1 lemon, juiced
½ orange, juiced
2 tablespoons apple cider vinegar

½ cup finely chopped basil

½ cup diced organic red bell pepper
4 teaspoons hulled  toasted sesame seeds
1 cup chopped organic walnuts

1/4 cup chopped organic sweet onion

Optional:  You could add some chopped apples or orange slices

Wash the kale thoroughly, then roll up the leaves together tightly (like a cigar) and chop across the roll, making very fine ribbons. Unravel and place in a bowl. Add the lemon juice, orange juice, and apple cider vinegar, and massage the kale for a couple minutes (so it softens), then set aside. Chop the basil the same way as the kale, and add to the kale mixture. Chop the bell pepper and add as well. Add the sesame seeds and walnuts last, and toss everything together.

Notes: You may also use other types of kale, as well as collard greens. 

Cabbage and Bean Salad:

Ingredients
1/2 head small-medium green cabbage, very thinly sliced (about 4 cups), core removed
2 carrots, grated (about 1 1/2 cups)
2 ribs celery, diced or one  cup of chopped celery from your wellness box 
3 green onions/scallions, chopped
1/2 medium cucumber, peeled and diced
1/4 cup chopped fresh basil 
1 1/2 cups cooked organic garbanzo 
1 organic avocado, diced

1/2 of a organic red bell pepper chopped

Dressing:
2 lemon, juice from (about 1/4 cup)
2 tablespoons organic Dijon mustard
1 garlic clove, minced
ground black pepper to taste

Options:  If you want to add color, add in a little purple cabbage,

Directions
1. Slice the cabbage so that the strands are very thin, and place into a large bowl. Add to this the grated carrots, celery, onion, cucumber, basil, beans, and avocado. Toss.

2. In a small bowl, combine dressing ingredients and blend with a fork. Add dressing to bowl of vegetables and toss thoroughly. If you are making this ahead of time, add the diced avocado just before serving.

Mason Jar Sauerkraut:

I can't wait to do this one myself! 

Click on link below: 

https://www.youtube.com/watch?v=397Dua09VUI

For those of you who are  ready to get really serious with your sauerkraut skills: 

http://nourishedkitchen.com/homemade-sauerkraut/

Four Thieves Vinaigrette

Variations of this recipe have been treasured since Medieval times.  Legend has it that four grave robbers first used this strong antibacterial formula to protect them against the deadly plague.  Turning this classic remedy into a delicious salad  dressing helps the medicine go down easy. 

1/4 cup organic lavender flowers

1/4 cup organic sage leaf

1/4 cup organic rosemary leaf

1/4 cup organic thyme leaf

raw organic apple cider vinegar

organic extra virgin olive oil

4 cloves organic garlic, crushed 

sea salt and pepper

Place the herbs and garlic in a pint jar and fill to the top with gently warmed apple cider vinegar.  Use a piece of natural parchment paper under the lid to keep he vinegar from touching the metal.  Allow the vinegar concoction to extract for four weeks in a sunny window.  

Strain the vinegar into  a clean glass jar.

To make the vinaigrette, add 1 part vinegar to 3 parts olive oil.  Add the salt and pepper to taste.  Blend until well combined 

Zucchini Chips: 

http://www.freshbitesdaily.com/zucchini-chips/

Chocolate Zucchini Bread or Muffins 

1 cup rapunzel organic whole cane sugar

1 cup organic sunflower oil or coconut oil 

3 organic eggs

3 teaspoons vanilla extract

2-1/2 cups organic wheat, spelt or  organic white

1/2 cup organic baking cocoa

1 teaspoon sea salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 cups organic shredded peeled zucchini

Optional:  1 tsp cinnamon, a pinch of all spice and a 1/4 tsp. nutmeg

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. oiled loaf pans
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 
• Yield: 2 loaves (12 slices each).

Gluten Free Chocolate Zucchini Muffins: 

Special Notes:  When we bake with Gluten Free Flour we never use products that contain (or when we make our own gluten free flour mix), potato flour or starch, soy flour, corn starch and corn flour.  We do not use these food products because they are toxic.  If you can find a potato flour or starch that is organic then go ahead and use it.  But stay away from the non- organic soy and corn products, they are highly toxic... Also, stay away form xanthan gum, it is made in a lab!

Stick with products that have guar gum.

2 cups sorghum flour OR gluten-free all purpose flour mix

1 1/2 teaspoons Guar Gum (don't add gum if using a GF flour mix that contains guar gum)

Never use products that have xanthan gum 

1/2 teaspoon sea salt

1 1/2 teaspoons baking soda

1/2 cup organic unsweetened cocoa powder

1/2 cup organic agave or Rapunzel organic whole cane sugar

2 large organic eggs

1/2 cup organic light olive oil

1 teaspoon vanilla extract

1/2 cup organic sour cream (for dairy free version substitute organic applesauce)

3 cups shredded unpeeled zucchini

Optional:  1 tsp cinnamon, a pinch of all spice and a 1/4 tsp. nutmeg

Preparation:

Mountain Mama Wellness Box:  The food items listed below are what the  Mountain Mama Wellness Box members received.  For those of you who do not have a farm to home share/CSA, what are the food items you  have been eating?  Are you supporting local organic farmers at the farmers markets and in your area?  Are you purchasing more organic food in your life?   How is your green, red, orange veggie intake?  Are you eating too many potatoes, tomatoes, carrots, celery and not enough green veggies?  What new recipes have you tried this week?  Have you eliminated fast food from your life?  How about supporting a restaurant that supports local farmers?  Have you eliminated GMO food from your life?   Have you eliminated movie junk food out of your life?

A Parent challenge, how about you challenge yourself to not buy hot dogs, mac and cheese, sugary cereal, monster drinks, soda, non-organic chips, let go of my eggo, colored yogurt and colored candy?

Do you  have your kids in sports, how about giving your family a health challenge, by making a pact not to eat at the snack shack, turn down the little Debbie's snacks with a Capri sun, cheese and cracker sets, peanut butter Nabisco cracker, cheddar cheese fish crackers etc.. and never set foot into  an Izzy's?     

Health Challenge to all the coaches, the dance teachers, the school teachers, the martial arts teachers, you are mentors, you are around kids and some of  you for quite a few hours,   If the kids, teens and tweens see you eating crap, junk food, colored drinks, monster drinks, chips, candy, Izzy's, McDonalds, etc, you are teaching them bad health habits.  You should think about this.

Parents challenge those coaches, dance teachers,  public school teachers, martial arts teachers, gymnastic teachers etc.. a doughnut party is not cool,  Krispy Kreme, double not cool.  Ask them to look for healthier alternatives.

Someone needs to step up and be the leader.  Just take ONE of my challenges and take off with it.  Once you have developed a healthy habit then move on to the next challenge.  Imagine if you start and people see it, just maybe they will start and so on.

We will never have change in the world if you and I do not implement change in our own lives.  Period.  

Mountain Mama Wellness Box Items: 

Tomatoes, peppers, potatoes, collard greens, brassica stir fry, broccoli leafs (for wraps), nettle, kale, swiss chard, dandelion greens, onion, parsley, celery, green beans,lemon balm, tea mix of apple-mint, cleavers and lemon verbena, basil, zucchini and cucumbers. 

Adventure In Life

Life Is Either A Great Adventure Or Nothing

“The purpose of life is to live it, to taste experience to the utmost, to reach out eagerly and without fear for newer and richer experience.” 

What is your story from yesterday, today and tomorrow?

What story, what adventures will you be able to tell your grand-kids?

What story will you be able to tell your children?

Have you played?

Have you added spice to your life?

Are you living or are you just existing? 

Has time been put off over and over and the day is over

Have days been lost?

What story can you tell from that?

Live Like You Are Dying...... 

Broccoli Leaves 

Potato and Dill Broccoli Leaf Wraps Original Recipe

http://www.thewoodenspoon.net.au/recipes/potato-and-dill-broccoli-leaf-wraps-with-parsley-and-pepita-sauce/

This is what I did: 

Two cups potatoes (or sweet potato), chopped

1 large leek or two small chopped

4 garlic cloves, chopped or minced

2 cups (or more) collard greens chopped

1 organic sweet red bell pepper, chopped

2 tablespoons dried dill ( I did not have fresh dill)

sea salt and pepper to taste

You could also add some organic meat to these wraps.

SAUCE:

1/2 cup organic pumpkin seeds

1 big bunch parsley, chopped 

1 Small red mild pepper, chopped

1 tsp. organic onion granules

2 tsp. yellow mustard seed

1/4 organic hemp seed oil

1/4 cup spring water

a dash of apple cider vinegar

1 Tbsp. honey

Sea salt  ( or celtic) and pepper to taste 

FILLING: 

Boil the potatoes until they are lightly cooked.  Strain

Saute chopped garlic and leeks.  (if you are going to add meat, start it with the leeks and garlic) 

Add dill 

Add chopped red bell pepper, cook for a minute

Add chopped collard greens cook for a minute

Add potatoes 

Turn stove off and add: 

Juice of half of a lemon

sea salt and pepper to taste. 

Large Broccoli Leaves 

Steam broccoli leaves 30 seconds to a minute.  Should have a nice dark green color.  

Lay  the large broccoli leaf out, add your filling and wrap like a burrito.  

Top with the sauce

Share and sit with family and friends. 

Wrapping It Up

Ready To Eat 

 Collard Slaw

High in nutrients, including phytochemicals and antioxidants  dark leafy greens are good source of calcium especially when combined with lemon juice.  

1 bunch of collard greens, ribs removed, leaves rolled and sliced into thin ribbons

1 1/2 cups shredded carrots

1 unpeeled apple, shredded 

3 tablespoons fresh squeezed lemon juice

2 teaspoons dijon mustard 

2 tablespoons live oil

1/2 tsp. sea salt 

Cut collard greens into ribbons and combine with shredded carrots and apple, set aside.  

In a large bowl, whisk together lemon juice, dijon mustard, olive oil and sea salt

Add collard greens mixture and toss to coat. 

Chill in frig for a few hours. 

Dandelion Leaf:

Dandelion leaf is good for the kidneys, high in B vitamins, restores and replenished energy, excellent source for calcium. High in vitamins and minerals including magnesium, iron and vitamins A and C.  

Here Are 10 Ways To Use Dandelion Leaf: 

http://www.thekitchn.com/10-ways-to-use-those-dandelions-recipes-from-the-kitchn-188774

7 HERB LONG-LIFE SOUP

A nourishing and restorative blend, soup.   It is an excellent broth to serve someone who is sick or recovering from illness.  Use fresh herbs whenever possible, if they are not available chopped dried roots will do.  

Pictured below is a broth I made.  I boiled a chicken carcass (last nights dinner) to make bone broth, I added Sunday's veggies scraps.  In this picture the scraps where leeks, collard green stems, broccoli leafs, garlic and one habanario pepper.

7-Herb Long-Life Soup:

Extra-virgin olive oil

2 onions, sliced or chopped 

2 - 3 cloves of garlic, chopped 

3 quarts filtered water OR Your own homemade broth 

8 large shiitake mushrooms (fresh or dried), chopped

4 ounces  fresh burdock root thinly sliced or 2 ounces dried 

4 ounces fresh dandelion root  thinly sliced or 2 ounces dried

2 ounces lycium berries

1 ounce  fo-ti (ho shou wu), cut and sifted 

1 tablespoon fresh grated ginger root 

1 ounce ginseng root 

Organic miso paste 

In large pot, heat just enough olive oil to coat the bottom of the pan.  Add the onions and garlic and saute until tender and golden

Add water or your broth and bring to a boil

Add the mushrooms and herbs, turn down the heat, and simmer over low heat for several hours 

When the roots are tender, turn off the heat and strain out the herbs.  If the herbs are soft you do not need to strain them out.  It is up to you. 

Add other seasonings and chopped vegetables as desired 

Pour into soup boils and add miso paste to taste.  Start with a tiny amount first (1/4 tsp.)

Do not boil the miso, as it destroys its valuable enzyme's  

Pickled Nettles: 

Serve with toast, feta, and olives, pickled nettles are a tasty treat. 

Fresh tender nettle tops

Place them raw in a quart pickling jar  

Fill the jar to the top with apple cider vinegar, being sure that no nettles surface above the vinegar 

Add a few garlic cloves 

Add a whole cayenne pepper

Cap tightly, and let sit for 8 - 12 weeks. 

Enjoy 

Today feels like a gross day at the farm.   It started off with, having to separate two very in-heat  male goats, that can't seem to stop mating with the females.  If you know anything about bill goats, you know how disgusting this can be and dangerous.  Both the billy goats were fighting, they had urine and sperm all over them.   It has been raining and the ground was very slippery!   My husband wrestled one down, then lost it in the transition of taking it, to it's new spot.  My daughter was trying to catch one, I eventually caught the bigger male by the horns (with one hand) while I was standing up on a pallet.  I did this so my husband could get the female away from him.  Trying to hold onto big horns that are  slimmed with goat products was not easy.  I lost hold of him.  This farm activity was way harder then chasing a greased pig, not to mention dangerous.   We eventually got them put away into a lush spot and they are calming down.   The older goat found some wild lettuce to eat, which, I was thankful for,  wild lettuce is a calming herb.   To keep things mellow I am going to feed them some relaxing herbs.  I will also  add some hops to their feed, because hops can slow down their libidos.   After that it was time to take care of the little baby goat that had her face torn up by a coyote.  I won't even go into details about what we have to do for that.   You will notice in the picture she has half of her ear gone.   This goat is  a trooper and is doing really well.    She has several more weeks of recovery, before her wounds will be healed.   I think, we all came to a conclusion, that we were stuck smelling like the billy goats for a few hours, no matter how many times we scrubbed with soap... 

Tomorrows adventures bring, taking the turkeys in to be processed....Life on the farm..

To me a lush carpet of pine needles or spongy grass is more welcome tha the most luxurious Persian rug.

 “The woods are  Ritalin. Nature calms all, focuses all, and  excites your  senses.” 

“If getting our kids out into nature is a search for perfection, or is one more chore, then the belief in perfection and the chore defeats the joy. It's a good thing to learn more about nature in order to share this knowledge with children; it's even better if the adult and child learn about nature together. And it's a lot more fun.” 
― Richard Louv, Last Child in the Woods: Saving Our Children from Nature-Deficit Di...

This Weeks Harvest:

Nettle, kale, spinach,cabbage, cauliflower/broccoli mix, brassica mix, bitter Lettuce, zucchini, a pepper, a few purple beans, a cucumber,  collard greens, celery, curly top garlic,  lemon balm, peppermint, sage, basil and high vitamin c tea

High Vitamin C Tea

Ingredients:  rose hips, hibiscus flowers, lemon grass, cinnamon chips

Note:  Vitamin C is a noted antioxidant with disease-fighting abilities.  

Rose Hips:  They contain more vitamin C than almost any other herb, many times the amount found in citrus fruit when measured gram by gram.  

Hibiscus:  high in vitamin C and bioflavonoids.  It has slightly astringent properties.  It is useful for treating mild colds, flus, bruising, and swelling. 

Lemon Grass:  http://planetwell.com/lemongrass-health-benefits-and-healing-properties/

Cinnamon:  Although cinnamon is considered to be simply a spice by most Westerners, herbalists have been using it for centuries as a warming digestive aid.  It is a wonderful mild stimulant and can be combined with ginger to treat circulatory and digestive problems.  It has antiviral and antiseptic activities, making it useful for fighting infections.  

High Vitamin C Tea Recipe: 

4 parts rose hips

3 parts hibiscus

2 parts lemongrass

1 part cinnamon chips 

This is where I order my herbs from: http://www.mountainroseherbs.com/

This is a great recipe, I really recommend trying this one.

Sage Pesto:  http://mcminnvillehealthdefense.ning.com/profiles/blogs/sage-pesto

 ‘Green Sauce'

Green sauce is a common and ages-old early spring recipe, adapt to what you have on hand.

2 cups mixed greens, you can use orach, green garlic, beet greens, chard, arugula, celery leaves, nasturtium leaves, almost any other green herb from your garden... The sky's the limit. 1 clove garlic or 1 shallot or 3 scallion bottoms, chopped fine 1/2 cup cottage cheese 1/2 cup yogurt or sour cream S & P & lemon juice to taste Put all ingredients in  a food processor and mash/whirl til desired consistency. This sauce can be a soup embellishment, a potato topper, a risotto flavoring, etc. Experiment and enjoy.

Basil Vinaigrette

6 tbsp. extra-virgin olive oil

1 tbsp. white wine vinegar
20 basil leaves
3 roasted garlic cloves ( or more if you are a garlic lover)
sea salt and ground black pepper, to taste
 

In a blender, purée 4 tbsp. oil, vinegar, , basil, and garlic and season with salt and pepper; transfer vinaigrette to a small bowl and set aside.

Pour this yummy vinaigrette on some chopped veggies and roast them in the oven.  

Bread, Tomato and Basil Salad 

2 lbs. medium tomatoes, cored and cut into small wedges
12 oz. organic french bread or sour dough bread, torn into bite-size pieces and lightly toasted
1 cup loosely packed baby arugula ( or mustard greens, spinach, collard greens)
12 fresh basil leaves, torn
½ red onion, thinly sliced
½ cup extra-virgin olive oil
3 tbsp. red wine vinegar
2 cloves garlic, minced
sea salt and ground black pepper, to taste
organic goat cheese or raw organic cheddar

INSTRUCTIONS

1. In a large bowl, combine the tomatoes, bread, arugula, basil, and onions.

2. In a small bowl, vigorously whisk together the oil, vinegar, and garlic; drizzle dressing over salad. Season generously with salt and pepper, toss to combine, and let sit for 10 minutes before serving.

3.  Serve and sprinkle with organic goat cheese 

Lemon Balm Herbal Butter: 

1/4 cup finely minced lemon balm

2 tablespoons, finely chopped thyme

1 cup of organic butter 

1/4 tsp. pepper

1/2 tsp garlic granules

Cream butter and stir in herbs. Chill for at least 3 hours to allow flavors to blend. Use on roasted meats, rice, vegetables and bread.  

Lemon Balm Sun Tea 

2 tablespoons of fresh leaves for each cup water

Place lemon balm and cool water in covered jar in the sun for a few hours

Strain add honey and, or lemon

Add mint for a refreshing lemony mint tea

 Chocolate Zucchini Bread-Gluten Free

1 cup of Rapunzel Chocolate Hazelnut Butter OR  use almond butter sweetened with 1 tbsp of maple syrup

1 cup shredded zucchini

2 large eggs

2 tbsp grade b maple syrup

1 tbsp pure vanilla

1 tsp apple cider vinegar

1/2 tsp baking soda

1/8 tsp sea salt

1-2 tbsp organic dark chocolate chips

1. Preheat oven to 400 F.
2. In a medium bowl combine the chocolate hazelnut butter, eggs, maple syrup, vanilla and sea salt and blend for 2 minutes on medium speed.
3. Add baking soda and vinegar (will fizz up) and blend for 30 more seconds.
4. Stir in shredded zucchini. If really watery, squeeze out excess water.
5. Place in a lined or greased loaf pan. You can use one 5x9" pan or 2 mini loaf pans.
6. Top with 1-2 tbsp of mini chocolate chips.
7. Bake for 23-28 minutes if you have mini loaf pans and 35-50 minutes for large loaf pan. Start testing with a toothpick at 35 minutes and when it comes out clean when inserted in the center, it is done.
8. Allow to cool on a cooling rack and serve. You can also serve warm too.

This weeks wellness goodies are:  honeysuckle, therapeutic tea, heart warming tea, the wild food is yellow dock/ nettle, collard greens, basil, kale, spinach, radish, carrots, onions, mustard greens, comfrey, fennel, garlic scallions, celery salad and a bouquet of flowers.  

Honeysuckle Fun

Honeysuckle Information: 
 Japanese honeysuckle is edible and medicinal. High in Calcium, Magnesium, and Potassium, the leaves can be parboiled and eaten as a vegetable. The edible buds and flowers, made into a syrup or puddings. The entire plant has been used as an alternative medicine for thousands of years in Asia. The active constituents include calcium, elaidic-acid, hcn, inositol, linoleic-acid, lonicerin, luteolin, magnesium, myristic-acid, potassium, tannin, and zink. It is alterative, antibacterial, antiinflammatory, antispasmodic, depurative, diuretic, febrifuge, and is also used to reduce blood pressure. The stems are used internally in the treatment of acute rheumatoid arthritis, mumps and hepatitis. The stems are harvested in the autumn and winter, and are dried for later herb use. The stems and flowers are used together a medicinal infusion in the treatment of upper respiratory tract infections (including pneumonia) and dysentery. An infusion of the flower buds is used in the treatment of a wide range of ailments including syphillitic skin diseases and tumors, bacterial dysentery, colds, and enteritis. Experimentally, the flower extracts have been shown to lower blood cholesterol levels and are antibacterial, antiviral and tuberculostatic. Externally, the flowers are applied as a medicinal wash to skin inflammations, infectious rashes and sores.

Nettle: It is a vitamin factory, rich in iron, calcium, potassium, silicon,magnesium, manganese, zinc, and chromium as well s a host of other vitamins and minerals.  

Yellow Dock and Nettle Strudel 

3 cups onion, diced fine

4 cloves of garlic chopped

2 tsp caraway seeds

3 tsp dill weed

1 tsp sea salt and pepper

4 to 8 cups finely chopped yellow dock/nettle mixture

1 1/2 cups cooked rice 

1 cup cream cheese

1 1/2 cup raw cheese

2 eggs

1/2 lb filo- You could also make this like an lasagna and use lasagna pasta instead. 

Butter or olive oil

Always use organic ingredients as much as possible 

Saute the onion, garlic, caraway, dill, salt, pepper, yellow dock and nettle in olive oil unit soft.  Remove from heat.  

In large bowl, mix yellow dock/nettle saute mixture, rice cheeses, and eggs. 

Skip this next step if you are going to layer your mixture with lasagna pasta

Assembly begins by thawing the filo dough.  

• Remove filo from package and lay on a flat dry surface. Cover with wax paper or foil and follow recipe instructions.
• Re-roll any unused filo sheets and seal in a plastic bag.
• Dough can be refrozen up to 3 months or stored in the refrigerator 2 weeks.
• Be sure to keep dough moist when putting recipes together; to ensure crispness, do not use overly moist fillings.
• While traditional dishes call for brushing each filo leaf with melted butter, try a light coating of safflower, olive, or other cooking oil on every second layer. You can also use most cooking sprays with excellent results.

You could make individual strudels or layer the filo dough in a 9 x 13 pyrex baking dish 

Use two to three sheets of filo down between layers in a 9 x 13 pyrex baking dish.  Layer it like you would a lasagna.  Brush each layer with melted butter or olive oil and spoon the yellow dock/nettle mixture in-between  your layers.

Here are some more recipe ideas that you can do with your yellow dock/ nettle mixture.  Just use the yellow dock/nettle mixture as a substitute for the cooked greens that are in the recipe.

http://rosesprodigalgarden.org/recipes/nettlesrecipes.html

http://foragedfoodie.blogspot.com/2013/05/superfood-mac-cheese-recipe-with.html

http://rosesprodigalgarden.org/recipes/yellowdockrecipes.html

http://laughinglemonpie.com/recipe-dock-au-gratin/

Most health food stores carry this brand of organic filo: 

http://www.fillofactory.com/fillo-recipes

Fennel Frond Pesto

Makes 4 servings, plus leftover pesto

Preparation time: 30 minutes

1/3 cup pistachios, toasted

2 to 4 garlic scallions finely chopped or 2 cloves garlic chopped

1/2 cup raw cheese

1 teaspoon sea salt 

Ground black pepper, to taste

2 cups lightly packed fennel fronds 

optional: 4-5 mint leaves, torn

about ½ cup extra virgin olive oil

juice of ½ lemon, or to taste

1 pound penne pasta

1 cup frozen peas

Put the pistachios, garlic, cheese, salt, and pepper in a food processor/blender. Pulse a few times to grind slightly.

Add fennel and mint, if using, to the food processor/blender. With the motor running, drizzle in the olive oil until the mixture is reduced to a paste and has a spreadable, but not greasy consistency. Taste and add salt if necessary. Squeeze in a little bit of lemon juice to taste.

Bring a large pot of water to a boil.  Salt the water generously and cook the pasta until al dente.

While the pasta is cooking, set up a colander in the sink and put the frozen peas in it. (If you have fresh peas, by all means use them. You can add them to the boiling water in the last few minutes of cooking the pasta.

When the pasta is done, drain the pasta in the colander. Return the pasta, along with the peas, into the pot. Stir in the pesto until pasta is lightly coated and flavorful. Squeeze in a little lemon juice, to taste.

You can use this pesto on crackers, bread, meat or a starch.  

Need a new  recipe for your radishes?

http://www.epicurious.com/recipes/food/views/Roasted-Radishes-with-Brown-Butter-Lemon-and-Radish-Tops-364609

This one looks yummy.  The only thing I would change is omit the green chilies and use 1 big organic red pepper.  Never eat green peppers..... 

http://giniann.wordpress.com/2006/12/23/radish-curry-saute-with-onions-garlic-and-chili/

One More Greens Recipe:  Use organic broth with this recipe

http://www.wholefoodsmarket.com/recipe/sauteed-greens-white-beans-and-garlic

Fun Facts About Your Greens:  Share the knowledge :)

Collards, Mustard, and Kale all belong to the Brassica family and are considered SUPER FOODS because of their antioxidant qualities.

Collards are a good source of protein, potassium, are high in fiber, and provide vitamins A,C,E,K and B6.

Mustard is especially known to protect against hay fever, sinusitus, and asthma.

Kale is loaded with organosulfur compounds (that may lessen the occurrance of some cancers), and has phytonutrients that help the liver to neutralize potentially cancerous substances. 

Now you know why it's so important to "EAT YOUR GREENS"!

Fennel Fronds Pictured: 

St. Johns Wort, Cats Ear (also known as false dandelion), celery, onions, beet greens,cabbage, cauliflower, brassica mix, comfrey, nettle, catnip, lemon balm pineapple sage tea mix,sleepy time tea, swiss chard and arugula stir fry mix, collard greens, mustard greens, bitter lettuce mix, fennel, dill, curly top garlic and basil.

Catnip:  

Catnip has long been used medicinally as a tea, juice, tincture, infusion and poultice. Catnip tea is used for headaches, stomachaches, colic and sleeplessness in children. It has also been used to treat cancer, insanity, nervousness, nightmare, scurvy and tuberculosis, while a root extract served as a mild stimulant. Drinking two cups of catnip tea a day could significantly reduce the likelihood of developing cataracts. Catnip has been employed orally to treat colic, diarrhea, flatulence, hiccups, whooping cough, the common cold, measles and chicken pox (reduces the eruptions), asthma, yellow fever, scarlet fever, smallpox, jaundice and to induce parturition and encourage menstruation. Poultices were used for hives, sore breasts of nursing mothers and to reduce swelling. A poultice of catnip and other herbs was employed to treat aching teeth in the Ozark Mountains. A tincture makes a good friction rub for rheumatic and arthritic joints and, as an ointment, to treats hemorrhoids. Catnip was sometimes smoked to relieve respiratory ailments. The fresh leaves can also be chewed for headache and as a remedy for toothache. It is an old home remedy for colds, nervous tension, fevers and nightmare. It is diaphoretic and antispasmodic. Fresh catnip leaves are preferred for infusion or tincture.
The Chinese consider it bitter, cold and spicy. They use it to harmonize the liver, nerves and lungs, and in the case of nervous tension due to too much emotional upheaval. For overexcited children, they recommend a mixture, in equal parts , of catnip, chamomile and lemon balm tea.

How to make a tincture: http://mountainroseblog.com/guide-tinctures-extracts/

Mosquito Bug Spray:  Catnip 

http://www.freshpickedbeauty.com/2012/05/natural-mosquito-repellent.html

Cat's Ear, also known as False Dandelion:  

How to make Cat's Ear Lemonade

4 cup mason jar

2 or 3 organic lemon wedges

1 organic orange wedge

Filtered or spring water

1 Tablespoon honey

Small bag of Mountain Mama Cat's Ear 

Fill jar with lemon wedges, orange wedge, honey and Cat's Ear.  Fill it up with water, seal and chill for about 4 hours.  Strain and enjoy 

If  you have Cat's Ear growing around you and would like to make a bigger batch, here is the recipe.  Remember, never pick from sprayed areas! 

Side Note:  My daughter Sophia said try adding pinch of cayenne and fresh grated ginger. 

http://www.learningherbs.com/dandelion_recipe.html

Pictured Cat's Ear: 

Cat's Ear Lemonade

Play Time Tea Time

Try making up your own tea recipe with the herbs you received:  1 cup fresh herb to 2 - 4 cups water

Example:  Nettle, St. Johns Wort, Mint and lemon balm

Sleepy Time Tea Bag: All Dried Herbs

Lemon Balm, hisbiscus flower, passion flower, st. johns wort, hops, valerian rt. lavender and damania

1 - 2 Tablespoons

 2 cups of  filtered or spring water. 

Bring water to boil, add herbs, steep 5 minutes

St. Johns Wort:  http://www.herbs-hands-healing.co.uk/singleherbs/stjohnswort.html

How To Make Herbal Infused Oil:  

http://whisperingearth.co.uk/2010/04/26/potions-group-making-herb-infused-oils/

Cabbage Lasagna

Made from cabbage, cream cheese and organic lasagna  rice pasta.  

9 x 13 Glass Pyrex pan

Oven:  350

3 cups onions diced fine

4 cloves minced garlic

2 tsp. caraway seeds

2 tsp dill weed ( more if using fresh dill)

1 tsp each sea salt and pepper

8 cups cabbage, shredded or sliced finely

1 cup organic cream cheese

1/2 cup organic swiss cheese, grated

1 cup raw cheddar cheese, grated

1/2 cup raw cheddar cheese grated (for the top of the lasagna)

2 organic eggs

1 pkg plus lasagna  organic rice pasta ( you could use regular organic wheat lasagna)

Saute the onion, garlic, caraway, dill, salt, pepper and cabbage in olive oil until soft. Remove from heat.  

In large bowl, mix cabbage saute cheeses and eggs. 

Assemble like you would  a regular lasagna.  

A layer of pasta, with a layer of mixed ingredients, repeat until at the top of the pan.    Top with some extra raw cheddar.

Bake at 350 for 30 minutes. 

Beet Greens Smoothie:

 http://whisperingearth.co.uk/2010/04/26/potions-group-making-herb-infused-oils/

Side Note:  If  you want to make the smoothie with the Papaya, then make sure it is absolutely organic.  A lot of papaya's are GMO.  Hawaii, was one of the the first places to grow GMO papayas.   Only eat organic papaya's! 

GMO Food is toxic and WILL give cancer.  

I rise up out of bed early in the morning, out by 7:00 am, feed the animals, take the horses and dogs up the mountain, I workout doing agility drills up the steep hill with a 10 pound pack on, once I am at the top, I do push-ups, low stances drills, front kicks, outside crescent kicks, inside crescent kicks, straight leg kicks, ab work, stretch, then I have tea, listen to the birds and then come down out of the mountains.  At that point my day is all farmer Sue, I have a couple of breaks and I do not get back inside the house until about 10:00 pm.  There have been many days where my husband and I go back out ( yes after 10:00 pm) and slug patrol.   I figure I am putting in about 12 to 15 hours a day, on the farm.  The days are super long, we are all tired, but at the same time we feel good about what we are doing.  There is something special about the energy of working the land, connecting with it and growing your own and for others.  

Rosemary, basil, onions, beet greens mixed with swiss chard, stir fry mix of brassica,peas,cauliflower and broccoli, cabbage,kale, celery, mustard,lettuce mixed with argula,spinach, nettle, comfrey, wild mix of lambs quarter, sheep sorrel, tea mix of mint,catnip mint, calendula and st. johns wort, garlic and scapes (curly garlic tops)

Rosemary is used  for culinary, for beauty and for herbal healing: 

What is Rosemary?

16 health benefits of rosemary that'll make you want to use it on a regular basis.

Cancer Prevention
Rosemary contains carnosol which has been found in studies to be a potent anti-cancer compound. Researchers have had promising results in studies of its efficacy against breast cancer, prostate cancer, colon cancer, leukemia, and skin cancer. In one study, researchers gave powdered rosemary to rats for two weeks and found that it reduced the binding of the carcinogen given to the rats by 76% and significantly inhibited the formation of breast tumors.

Improved Memory
Rosemary has long been believed to have memory-enhancing properties. In 1529, an herbal book recommended taking rosemary for "weakness of the brain." Today, research has found that rosemary contains a diterpine called carnosic acid that has neuroprotective properties that researchers believe may protect against Alzheimer's disease as well as the normal memory loss that happens with aging.

Remarkably, even the smell of rosemary has been found to improve memory. Test subjects in cubicles were given essential oil of rosemary to smell and they had better quality of memory and better overall memory than the control group, though their speed of memory was slower compared to the control group.

Mood Elevator
The same study that found that smelling rosemary improved test subjects' quality of memory also found that their mood was significantly improved compared to the control group.

Migraine Help
Rosemary has been a popular natural migraine remedy for centuries. Boil some rosemary in a large pot of water and pour it into a bowl. Place a towel over your head and lean over the pot to inhale the steam for about 10 minutes. Because smelling rosemary has been found to improve memory and mood, this method may also help with memory function and put you in a better state of mind.

Pain Relief
It not only helps relieve the pain of migraines, but essential oil of rosemary can also be applied topically as a natural treatment for arthritis, sore muscles, and other joint and muscle pains.

Anti-Inflammatory
Rosemary contains two potent anti-inflammatories, carnosic acid and carnosol. One study found that these two compounds inhibited COX-2, an enzyme that causes pain and inflammation in the body. They also inhibited the production of excess nitric oxide, which also plays a role in the inflammatory process.

Immune Booster
Rosemary boosts the immune system thanks to its antioxidant, anti-inflammatory, and anti-carcinogenic properties. Because it is healing in so many ways, it boosts the overall health of the body.

Antibacterial
Studies have found that rosemary has powerful antibacterial properties against H. pylori (the bacteria that causes stomach ulcers) and Staph infections.

Digestive Health
Rosemary is often used to help treat digestive problems such as upset stomach, constipation, indigestion, and almost any other digestive related problem. It also helps to prevent foodborne illnesses when ingested with foods such as meat or eggs.

Hair Growth
There is a possibility that rosemary may stimulate hair growth. One study found that people with alopecia, a disorder that causes the hair to fall out, had significant hair regrowth after rubbing rosemary, lavender, thyme, and cedarwood into their scalps for seven months. However, it is not clear whether it was the rosemary or the other herbs that caused the regrowth.

Better Circulation
Essential oil of rosemary is often applied topically as a natural remedy for poor circulation, though there have been no studies to prove this effect.

Fresh Breath
Rosemary can be used as a natural mouthwash and is said to work very well. To make the mouthwash, steep fresh rosemary in a pint of heated water. Strain it and use it as a mouth rinse as often as you like. It will keep in the fridge if covered.

Diuretic Properties
Rosemary is a mild diuretic, which means that it can help get rid of bloating and water retention in the body. When rosemary is used regularly, it may help in the increase of urine flow and help the kidneys function at optimal levels to help get rid of excess water in the body.

Respiratory Health
Rosemary is a great natural remedy for respiratory problems. Breathing in the scent of the essential oil may help with congestion due to colds, allergies, respiratory infections, and the flu. You may also boil fresh rosemary in a pot of water, place it in a bowl, and breathe in the steam to help clear the lungs and throat. This will also help with any sinus or head pain associated with respiratory conditions.

Liver Detoxification
Rosemary has been used to treat liver problems for hundreds of years. Hippocrates prescribed it for this purpose. One study found that rosemary extract reduces cirrhosis in rats given thioacetamide, a toxic compound that is toxic to the liver. It also prevented liver damage from tetrachloride in rats and mice.

Anti-Aging
Rosemary is a popular ingredient in anti-aging skin creams because it helps reduce puffiness, stimulates cell regeneration, increases firmness, and improves overall skin tone. It is a natural anti-inflammatory and increases blood flow to the skin. 

Precautions

Women who have heavy periods should avoid excessive use of rosemary, since it may stimulate menstrual flow. The herb should not be used medicinally during pregnancy. Small amounts of rosemary used in cooking, however, are safe for pregnant women and for women who have heavy periods.

More on Rosemary:http://www.mountainroseherbs.com/learn/rosemary.php

Rosemary Hair Care: 

Before name brand shampoos, women turned to their gardens, woods and fields for plants that met all of their beauty needs. Whether it be a cure to dandruff, premature balding, dull strands or a desire for a new color there was a plant that they knew could meet their specific demands. I think that as the world is beginning to become more synthetic the less we truly understand the implications of allowing such chemicals, toxins and mad men creations into our bodies. It is important to be knowledgeable and at the very least know that there are natural alternatives to every single demand that humans require whether in sickness or health. 

When it comes to it's contributions to hair Rosemary seems to be all purpose. Here is a brief list of its uses and benefits to hair

Rosemary Hair Care: 

Scapes-Curly Garlic Tops

Scape Pesto Recipe
1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese
1–2 tablespoons freshly squeezed lime or lemon juice, adjusted to taste
1/4 pound roughly chopped scapes 
1/2 cup olive oil
salt to taste

Puree scapes, olive oil, and juice in a blender or food processor until nearly smooth. (You can make a smooth paste if you prefer, but most people like a little texture in the pesto.) Gently stir in the cheese or gingerly pulse the cheese into the mixture; take it easy as you mix in the cheese to avoid making the pesto gummy by over blending. Taste and then adjust juice and salt to taste.

Store in the refrigerator to use within two or three days; freeze for longer storage. Scape pesto freezes well, and it holds its appealing green color when frozen even better than the traditional basil pesto.

Garlic Scape Hummus

2 cans of chick peas (garbanzos), drained
1 cup sesame seeds or tahini
2 tablespoons olive oil
1/2 cup lemon juice
1/2 cup fresh chopped garlic scapes

Place the ingredients in a blender and mix on high until a thick paste forms. Salt to taste.

Variation: Add your favorite curry, to taste.

Sheep Sorrel:http://www.motherearthherbs.com/sorrel.html

Tea mix of pineapple sage, stevia, nettle, apple-mint, rose petals, calendula, young blackberry leaves and lemon verbena, salad, collard greens, potatoes, cabbage purple, cabbage green, zucchini, cucumbers, celeriac tops, brassica mix, kale, basil and wild food of the week yellow dock seeds: 

Wild Food Of The Week -Yellow Dock Seeds, Wild Buckwheat 

Yellow Dock Seed Crackers: 

http://www.methowvalleyherbs.com/2012/03/yellow-dock-pesky-weed-as-food-medicine.html

Yellow Dock Seed Vinegar: 

http://www.hardyecogarden.com/2011/07/eat-your-weeds-rumex-crispus-curly-dock.html

Zucchini Bread and Butter Pickles:  Water Bath Canning Recipe

Yield:  6 qts.

2 qts. organic apple cider vinegar

2 cups local honey

6 tablespoons salt

4 teaspoons celery seed

4 teaspoons dill seed

2 teaspoons ground mustard 

8 qts. fresh zucchini, sliced 

2 qts. onion, sliced 

Bring vinegar, honey, and spices to a boil.  Pour over the zucchini and onions.  Let stand for 2 hours.  Heat mixture to a boil and cook for 3 minutes.  They will get mushy if cooked longer. 

Pack into hot sterilized jars.  

Insert a knife down the edge of he jars to remove any air bubbles   Complete seals, process for 15 minutes in a boiling-water bath. 

Zucchini Carrot Muffins - Grain Free 

http://veggienook.com/2013/05/22/grain-free-paleo-and-vegan-carrot-zucchini-muffins/

Zucchini Apple Spice Muffins - Grain Free:

http://paleomg.com/zucchini-apple-spice-muffins/

Basil- Shallot ( Or Walla Walla Onion) Mustard

Yield:  5 1/2 pints 

2/3 cup organic apple juice

2/3 cups organic red wine or organic red wine vinegar

1/2 cup dry mustard

1/3 cup spring water or filtered water

1/4 cup light mustard seeds

1/8 cup chopped organic basil

1/8 cup minced shallots or walla walla onion

2 tablespoons honey 

1 teaspoon sea salt

1/4 teaspoon ground allspice 

Combine the apple juice, wine or vinegar, dry mustard, water, and mustard seeds in a glass or ceramic bowl and stir, mixing well. 

Cover the bowl with natural wax paper and a cloth and let stand for 4 - 6 hours, stirring occasionally. 

Process the mixture in a bowl of a food processor ( or blender) until the mustard seeds are coarsely ground. 

cook the mixture in a double boiler over simmering water, adding the basil, shallots or onions, honey, sea salt and allspice.  Cook for 20 - 25 minutes   The mustard will thicken as it cooks. 

pour into sterile jars. Cap and seal. 

Allow the flavors to marry for 2 - 3 days before using.  Will keep in the refrigerator for 2 - 3 months unopened.  

Tea Mix: Nettle, apple-mint, pineapple sage, lemon verbena, calendula, wild young blackberry leaves and rose petals. 

Empty bag into a gallon jug of spring or filtered water.  Let sit overnight, strain and enjoy.  

Pineapple Sage

Nettle/Apple-MintLemon Verbena

This Weeks Goodies

Collard greens, wild greens mix, arugula, mustard greens (two types), kale, nettle,mixed lettuce, cabbage, brassica  mix, comfrey, celery, garlic scallions, dill, apple-mint, lemon verbena, stevia, salad burnet,   and basil 

Wild Mix:  Plantain, dandelion, lambs quarters (wild spinach)  and yellow dock.  Use in stir fry, lasagna, casseroles, frittata, omelettes etc.. 

Information for Lambs Quarters: http://www.motherearthnews.com/real-food/edible-wild-foods-zmrz13fmzhun.aspx#axzz2Wz83KBnq

Wild Food Of The Week To Look For:  Lambs Quarters, picture below

Tea Mix:  Lemon Verbena and Rose Petals

http://mcminnvillehealthdefense.ning.com/profiles/blogs/lemon-verbena-and-rose-petal-tea?xg_source=activity

What is Salad Burnet?: 

Salad burnet is a member of the rose (Rosaceae) family. The plant is an attractive perennial grown for both its edible leaves and its medicinal properties. Medicinally, it was once used against the Plague and to control hemorrhaging, but today it is mostly know, medicinally, for its astringent properties. Use whenever you want to add a cool, cucumber flavor. Leaves can be tossed into salads or used on sandwiches. They make a nice addition to cold drinks, like lemonade and wine spritzers. Use salad burnet to flavor dips and vinegars. Toss leaves into soups, eggs and other hot dishes at the last minute.

Brassica Mix: 

You can use it as a stir fry or try this yummy recipe:  Simple and Quick

Roasted Brassica's

Use any leaves:  Cauliflower, Broccoli, Kale or any green:

Organic Tamari, 

Onion Scallions or one red onion chopped

Four cloves of garlic.  More or less 

Sesame Oil or Olive Oil 

Pepper to taste

9 x 11 glass baking dish

What To Do:

1. Pre-heat the oven at 350
2. Wash  and cut into bite-size pieces, a
3. Smash a few cloves of garlic and chop them coarsely. Chop some scallions or red onion.   The whole scallion, not just the white part.  
4. Toss the garlic, onions, and brassica mix with a generous splash of soy sauce and oil in a roasting pan. Sprinkle with salt and pepper.   Just filled it up with the leaves, cauliflower and broccoli.  If you have to much make another batch.)
5. Place the uncovered roasting pan in the oven for about 20 minutes, or until the green leaves are crisp and both the florets and the thicker stalks are tender and can be pierced easily with a fork.  

This recipe is amazing.  Don’t worry if you overcook the leaves they can get crispy.

Celery Tops, Flowers and Leaves: 

Dahl

2 cups yellow split peas

2 onions chopped or 2 leeks 

1/2 cup cilantro or  more  chopped

2 gloves garlic minced or 3 garlic scallions chopped. Garlic can always be adjusted to more or less

2 to 3 tsps. Curry powder

Sea salt

 2 cups celery tops, flowers and leaves chopped or  minced 

Cook 2 cups of yellow split peas in 6 cups of water with 1 tsp. sea salt and celery tops,flowers and leaves.  

Cook until tender and creamy

Saute onions and garlic until tender then add cilantro

Add sauteed mixture to yellow split peas 

Add Curry  powder and mix well 

Serve over rice, potatoes or enjoy it with some home bake bread or tortillas 

Taking the bitter out of the green

Mustard Greens and Organic Turkey Bacon (Organic turkey /  chicken sausage)

Bag of Mustard Greens or more

2 cups organic chicken stock or veggie stock

1/2 cup organic white or red wine

1 cup water

1 large onion sliced

4-6 chopped cloves garlic

3 small chopped shallots

1/2 pound organic turkey bacon chopped or sausage

1/4 cup olive oil

sea salt

pepper

Heat large pan and add olive oil.

2. Sauté turkey bacon, onions, garlic and shallots in pan. Stir Occasionally.

3. Separate and rinse mustard greens under water

4. Roll 2-3 leaves together. Slice into thin strips.

5. Add mustard greens to sauteed ingredients in pan.

6. Pour in white/red wine, chicken/veggie stock and water.

7. Cover pan and let cook for 30 minutes on medium heat.

8. Stir every few minutes.

9. Taste to confirm the tenderness you prefer.

10. Add salt and pepper to taste