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Coconut Chia Seed Pudding 

http://mountainroseblog.com/pumpkin-spice-chia-pudding-recipe/

I had several request for my pizza dough recipes.  Here you go....

Awesome Organic Wheat Pizza

First Step:  Do this a day or two before your pizza day.

Poolish

4 cups organic unbleached bread flour or organic whole wheat flour 

4 cups cool water 

1/4 teaspoon yeast.  I prefer the Organic Rapuzel brand. 

http://internaturalfoods.com/brands/rapunzel-organic-fair-trade-foods.html

Combine all the ingredients in a mixing bowl large enough to hold the batter after is has doubled in volume. 

Beat or whisk for about 1 minute, until the batter is well mixed and quite smooth.  (Any remaining small lumps will dissolve when the final dough is mixed, if not before.) 

Cover the bowl with natural wax paper, and then a towel.  Keep out of draft and in a warm area. Leave it at room temperature for 3 to 5 hours, or till foamy and bubbly. 

Refrigerate the Poolish, well covered, overnight. 

Pizza Dough or Bread Dough

Make your poolish !!!!!, This has to be done a day or two before pizza day

3 1/2 cups organic unbleached flour or organic whole wheat

2 teaspoons sea salt 

1/4 tsp. yeast

2 Tbls. raw local honey

1/2 cup organic olive oil 

3/4 cup plus 1 tablespoon cool filtered or spring water

1 1/4 cup poolish sponge (above recipe) 

Combine all the ingredients in the bowl of an electric mixer with a paddle attachment (not a dough hook) or a mixing bowl.  If mixing by machine, mix on slow speed for 1 minute;  increase to medium speed and mix for about 12 minutes, till the dough is smooth and creamy.  The dough will be very wet, like a thick pancake batter .

 If mixing by hand, (this is what I do) beat with a whisk or spoon for 15 minutes. 

Cover the bowl with natural wax paper and a towel

Allow the dough to rise at room temperature for 3 hours, till bubbly.  

Refrigerate overnight;  it will thicken as it cools

Side Note:  You can make pizza at this point.  You do not have to refrigerate overnight.  Just flour up your counter spot real well and knead it until smooth

If you refrigerate over night: 

Turn the dough out onto a heavily floured work surface and use a knife or pastry blade to cut it into 3 to 8 pieces.  

You can make three 12 inch pizzas, eight 6 inch pizzas, or any number in between. 

Toss the pieces, one at a time, in the flour, gently round them into loose balls, and place them on the prepared pan.   Brush a little bit of organic olive oil  and cover.  Let the dough rise for at least 30 minutes before proceeding.

Dough can hold up for 2 days in the refrigerator, tightly covered. 

This dough can be made into french bread, make cinnamon rolls, a fruit roll, etc....

GLUTEN FREE PIZZA CRUST RECIPE

I used almond meal instead of ricotta cheese( I only did this for the guest that I had, had a allergy to dairy). 

Gluten Free Flour Blend 

1/4 cup millet flour

3/4 cup white rice flour (or use a mixture of brown rice and white rice flour)

1/4 cup sweet rice flour

1/4 cup arrowroot starch (or  tapioca starch)

1/2 cup tapioca flour

2 teaspoons guar gum

OR 2 cups of gluten free flour blend 

3/4 teaspoon sea salt

1 1/2 Tablespoons raw local honey

1 teaspoon honey for proofing yeast

2 1/2 teaspoons active dry yeast

3/4 cup warm water, (heated to 115 -120 degrees)

2 Tablespoons ricotta cheese, yogurt, milk, or  for casein free try almond meal 

2 organic eggs

2 1/2 Tablespoons olive oil

1/2 teaspoon red wine vinegar or apple cider vinegar

1 Tablespoon Honey

Note: If you like your pizza dough seasoned, try adding some Italian seasoning to the dough.  I put two tablespoons of organic Italian seasoning 

DIRECTIONS:

Mix the olive oil, ricotta cheese (if using almond meal, save and add to the dry ingredients), honey, and vinegar in a medium size bowl and set aside so the mixture comes to room temperature.

This mixture should not be cold when mixed with the dry ingredients.

Next,  in a separate bowl combine all the dry ingredients and sift together.

 In a separate small bowl, place your yeast and the teaspoon of honey. Mix with about 1/4 cup of the heated water, stir, and let it sit for a few minutes. Once you know the yeast is active, proceed with the recipe. 

At this point, you want to double check and make sure all your ingredients have come to room temperature.

Give the dry ingredients a few stirs. Add the egg, ricotta mixture to the dry ingredients and stir

Add the yeast mixture. At this point, gauge the liquid level. You want the dough to look like stiff cake batter. The dough should still hold the swirls after you stir it, but it should be shiny and not dull.

Add the rest of the water slowly until the right consistency is achieved. I used another 1/2 cup – making 3/4 cup of warm water total. Since different brands of flour and measuring techniques vary, it is best to eyeball this and add the water slowly to get the texture you want. You will get good at knowing what gluten free pizza dough is supposed to look like.

Cover and let rise for 1 hour 

Turn oven on 400 degrees 

Lightly brush olive oil in pan.   With a cake scraper, slowly spread the pizza dough batter  You want the batter to be evenly distributed.  To create a beautiful crust edge to your pizza dough cover your hands in olive oil and shape the edges like you want them. Or use the back of a metal spoon dipped in olive oil.  If you find your hands or spoon are  getting too sticky get a little more olive oil.  

Pre-bake crust for 10 minutes. 

Take out of the oven and then add toppings. Cook for about 7 minutes maybe more. If you want your cheese to brown, turn the broiler on for about 2 minutes before taking the pizza out. Be careful though because the pizza will burn if left too long- I recommend watching this process carefully!!

Makes 1 12-13 inch pizza crust.

Chocolate Zucchini Bread and Gluten Free Chocolate Zucchini Muffins: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/mountain-mama-wellness-box-ninth-week

Raw Seed And  Nut Spread

1/2 cup each, sunflower seeds, cashews, and almonds

1 Tbs. olive oil

1/4 tsp salt

1/2 Tbs miso

water to blend, about 1/2 cup

Soak the seeds and nuts overnight or for 8 hours.  Rinse and puree with the remaining ingredients in a blender until well mixed and of spread consistency.  Serve with raw veggies and crackers.  Makes about 1 3/4 cups

High Vitamin C Tea: 

4 parts rose hips

3 parts hibiscus flowers

2 parts lemongrass 

1 part cinnamon chips

2 parts elderberry (optional) 

1 tablespoon per 1 cup of water.  

Bring spring  water or filtered water to a boil.  Add herbs. turn on low (no boiling) simmer for 5 minutes.  Strain and enjoy. 

I like to  make this by the gallon in the summer time.  When it is hot I add honey to taste.  Let it cool strain and refrigerate.  

Also, in the late summer I like to add some elderberries to this recipe.  I add 2 parts elderberry to the above recipe.  

This High Vitamin C Tea recipe has a nice flavor that will remind you of cranberry juice with citrus undertones. 

Only  buy organic herbs!

Gluten Free Pumpkin Cupcakes: 

http://glutenfreegoddess.blogspot.com/2011/10/pumpkin-cupcakes-with-maple-cream.html

This is what my daughter Sophia did with this recipe: 

We never use potato starch.  Non organic potatos are very toxic, high contaminated with fungicides. 

Substitute:  tapioca startch

We never use xanthan gum:  It is not a food.  It is created in a lab...... 

Substitute:  guar gum 

Frosting: 

We never use powdered sugar... Yuck. really bad for your body. 

We would never use vegan cream cheese, toxic GMO Food.... 

Here is Sophia's Frosting recipe:

1 (8 ounce) package package cream cheese, softened

1/4 cup (1/2 stick) butter, softened (optional)

2 tablespoons ( or more to taste) maple syrup

1/2 teaspoon of real organic vanilla 

We usually do not put the butter in.  

Cream together cream cheese and butter in a large bowl with an electric mixer until fluffy. Gradually add maple syrup and vanilla and beat until well combined.

Raw Seed And  Nut Spread

1/2 cup each, sunflower seeds, cashews, and almonds

1 Tbs. olive oil

1/4 tsp salt

1/2 Tbs chick pea miso

water to blend, about 1/2 cup

Soak the seeds and nuts overnight or for 8 hours.  Rinse and puree with the remaining ingredients in a blender until well mixed and of spread consistency.  Serve with raw veggies and crackers.  Makes about 1 3/4 cups

Here is the video:http://mountainwarrior.ning.com/video/mcminnville-mountain-warrior-...

Where does the time fly?  We are on our 15th week and the Wellness Boxes end Oct 12th.  It just seem like yesterday that we just started our first delivery.  

This weeks box: 

Celery seed, lemon balm, nettle, comfrey, zucchini, cucumber, salad, beans, beets, swiss chard, kale, tea mix, potatoes,tomatoes, peppers, leeks, cabbage, basil, parsley, celery and onion. Also, there will be some cleavers, this is your last chance to get a tincture made.  

Celery Seed Information:

http://curezone.com/cleanse/kidney/Celery-seeds.asp

http://www.foods-healing-power.com/celery-health-benefits.html

Celery seeds are most commonly used as a diuretic, helping to clear toxins from our body system. People who are suffering from gout and arthritis may find celery seed helpful, as the diuretic properties promotes the clearing of uric acid crystals collecting in the joints. Celery seeds also have anti-inflammatory properties that help to reduce the swelling and pain of the joints.

Additional benefits include the ability to lower blood pressure and cholesterol.

http://www.nutrition-info.com/herbs/herbs-celeryseed.php

Provides Calcium

Fun Fall Recipes:

The pumpkins are not ripe yet, but I thought for those of you who are craving those seasonal fun drinks of the fall would like some fun recipes.   I also included a fun recipe to add rejuvenation to your skin.  Enjoy this wonderful, healing, awesome orange veggie. 

GentlePumpkin Facial Mask

Thanks to exfoliating enzymes and healing vitamins A and C, pumpkin flesh is wonderful for the skin-especially for treating acne, blackheads, age spots, or dull flaky skin. Use canned pumpkins, or cook some fresh and puree or mash it. Warm, mashed fresh pumpkin works the absolute best, feels great, and has a wonderful texture. Honey, a natural humectant, attracts moisture to skin and helps create a plump glowing complexion.

1/4 cup pumpkin puree

1 Tbls Honey 

1-2 drops lavender or geranium essential oil (optional)

Mix ingredients together and massage immediately into dry skin. (You'll get the best results if you leave it on for at least 10 minutes.) You may want to double the recipe to use as a neck decollete treatment. Rinse with warm water and apply your favorite moisturizer. 

Donn't support Starbucks (big corporation that puts the little guys out of business), make your own healthier versions of their  pumpkin latte. 

Pumpkin Latte http://mamanatural.com/pumpkin-spice-latte/

Kakai Pumpkins coming soon........... 

Cucumbers 
How Sugar Affects The Body, Giving You The Lows And Highs

Tired of being wired and tired? 

Following sugar through the body.....

When a child/adult wakes up in the morning after sleeping for ten or more hours, their blood sugar is naturally low.  Even if they had protein-rich snack before they went to bed the night before, digestion has long since delivered it to the bloodstream and into the cells, and now their blood sugar has dropped down to the bottom range of normal.

One of he most common breakfast meals is favorite breakfast cereal, toast and orange juice.  Side note: Even though the cereal boasts of fortification with vitamins and minerals, the cereal contains over fifteen grams (about five teaspoons) of sugar PER SERVING.

The toast is usually covered with jam or cinnamon and sugar, which contains more sugar and other sweeteners than actual fruit.  Another five teaspoons of sugar.  Even though the orange juice does not contain added sugars, it is still pure carbohydrate, which rapidly digest down into simple sugar.  Within minutes, the entire "power breakfast" surges into the bloodstream in the form of glucose, unimpeded by slower-digesting protein or fat.  

This load of blood sugar is dangerous for the brain.  Although the brain is fueled by sugar, it can't handle excessive sugars, so the pancreas leaps to the rescue, dumping Insulin in to the bloodstream to remove excess sugars before they can "burn" the brain.  At each meal, the pancreas senses how much insulin is needed, even before digestion and absorption are complete, so an insulin reaction can happen very quickly.  Large amounts of insulin are released.  

Then just as rapidly, sugar is pulled out of the bloodstream and deposited in the liver.  When the liver is full, the excess sugar is stored as fat, contributing to the super rising epidemic of obesity in this country! 

Side note:  Even the child/adults who are thin these days are carrying to much fat.  This is also a new epidemic.

Due to the high sugar content of the breakfast the insulin response was exaggerated, so the blood sugar plummets.  It is as though someone pulled an electrical cord out of a socket, he or she will run out of steam.   Their sugar is too low and the brain starts to panic.  They get cranky, headachy, irritable, can't concentrate.   Sometimes a child will fall into a chair and star listlessly at their TV, computer or video games.  At other times their adrenal gland spits cortisol into the bloodstream in a desperate attempt to raise blood sugar.  This extra cortisol makes someone hyperactive and damages the hippocampus, their memory center.  Their energy is "false"...

At this point, child/adult reach for the frig, pantry or freezer, pulling out all the sugary foods they can get thier hands on and stuff them into their mouth, just to get their sugar up.   This will only work briefly, but insulin again kicks in and drops the sugar.

This cycle continues, all day long, daily weekly, monthly yearly unless their lifestyle eating habits change.  

I hope by reading this I have given you some motivation to stay away from sugar.  Fall is here soon and for most it starts the "Sugar Fest Of Eating" until after spring.   Challenge yourself to stay away from all the sugar holiday items this fall, winter and spring.

 Just Say "NO" To Sugar This Season! 

Getting Rid Of The Tired Bug Or The Up Down Bug

1.  Get rid of foods with added sugar, corn syrup and agave

2.  Limit fruit.  

        a.    Eat fruit for a dessert at night.  

         b.   Eat a protein with the fruit.   

         c.    Choose fruits that have less fructose in them, chart below 

3.  Exercise is a must

     a.  Adults at least 1 hour 5 days a week, this is the minimum amount 

     b. Tired after work, tough go for a walk/run/kung fu/lift weights/dance etc...

              1.  Get an exercise partner

               2.  Blog and have an audience help you keep your goals

               3.  Get private classes, this will keep on on task 

     c.  Children, tweens, teens.  At least an hour EVERYDAY.

                1.  Young children need to physically play off and on ALL DAY

                 2.  It is up to you as a parent to get your child physically moving, because                             there is not enough physical activity in school. 

4.  Limit Screen Time video games, movies, facebook, TV, social net works:

       a.   2-4 hours a week 

        b.  By limiting their screen time ( and yours) you will gain more energy 

5.  Get plenty of Protein- Organic When You Can

         a.  Eggs, nuts, seeds, cheese, meats 

          b.  Beans combined with rice, pasta or potatoes makes a complete protein

          c.  Organic protein bars

          d.  Organic protein drinks 

6.  Sleep

           a.  Lack of sleep increases health problems, add this to bad eating habits and                     you have doubled your chances of getting diabetes, heart disease etc.  

More information on sleep: 

http://articles.mercola.com/sites/articles/archive/2010/08/23/seven...

7.  Avoid these foods:  read labels

Soy, corn, canola,  non-organic wheat, artificial colors, artificial flavors, msg, corn syrup, sugar, agave, hydrogenated oil, frozen meals, campbells, most restaurants, pilsbury products, hot dogs (unless they are organic) any coffee drink with added sweeteners and artificial sweeteners! ,  no soda,  no caffeinated drinks for kids, tweens and teens!! and any food that has words you do not know what they are. 

http://www.cspinet.org/nah/10foods_bad.html

It is week twenty  of our farm wellness boxes and it is our last harvest day.  It has been a great farming season and we learned a lot.   There were some hard lessons learned and some insightful ones,   

This summer was a green tomato summer, which means a colder winter, I see more darkness and lots of rain... Which means start taking your vitamin D NOW, plan hikes in nature through the fall season and winter.  Hike when it rains, run when it rains, walk in the rain, do kung fu in the rain and dance in the rain.  Embrace the liquid sunshine.  Sungaze at the sunsets when the sun is out, take a moment bundle up and watch the cold starry sky.  Seek art with community, add color to your winter.  

Plan you winter menus  to build up your immune system, by adding energizing bone broth, make elderberry syrup, make fire cider, high vitamin C tea, nettle tea and stay away from SUGAR.... 

Eat organic fermented foods

Get some tinctures made of Elecampane, Oregon grape, echinacea, hawthorn, lemon balm,

Thoughts and talks have been started on new things that we will implement for next year.  But,  I am also very ready for some much needed rest, reading, knitting, crafting, cooking, more canning,  more sleep,  jumping into my herbal studies and making healing remedies.

I will also be teaching some herbal classes, I will put together a schedule soon and send it out.  

Wellness Box:

Nettle, Kale, swiss chard, brassica family, peppermint, lemon balm, catnip mint, stevia, parsley, sage, rosemary, fennel seeds, hawthorn berries, rosehips, kakai pumpkin, acorn squash, sugar pumpkin, onions, celery, and jerusalem artichokes also called sunchokes. 

Rosehips: 

Pour 1 cup of boiling water over 2 heaping teaspoons of chopped rose hips. You can use rose hips with or without their seeds. Steep the herbal tea, covered, for 15 minutes and strain. Sweeten the refreshing, slightly sour tea with honey, if desired. Drink the tea lukewarm at bedtime for maximum effectiveness.

You could also make this as a strong infusion and steep it for 8 hours. 

Rose hip tea is refreshing, pleasantly tart and contains vitamins A, B, C, E and K, pectin and organic acids. Besides battling colds, the nutrient-rich tea boosts your health in other ways as well. This popular medicinal tea strengthens the body's resistance to infection, reinforces digestive function, combats all kinds of illnesses with fever, flushes out the kidneys and urinary tract and relieves mild rheumatic pain.

When you think of vitamin C, you are most likely to think of grapefruit and oranges. But rose hips, the fruit of the wild rose, have even more vitamin C than do citrus fruits. Rose hips were long known as a food, but only since the mid-twentieth century has their medicinal value as a premier source of the essential vitamin been recognized. The vitamin C content gives rose hip tea its primary benefit, the ability to help prevent and treat colds and flu.

Hawthorn:  Make infused honey and Tincture

http://www.susunweed.com/herbal_ezine/November08/healingwise.htm

More information on Hawthorn:

https://www.youtube.com/watch?v=-sOWXQi08T4

This is one of the ways I like to make the Hawthorn Honey: 

https://www.youtube.com/watch?v=J6AG_FlEkfY

Make a tincture of Hawthorn

Stevia, Catnip Mint, Parsley... 

Kakai Pumpkin ( eat the hulled seeds) and Sugar Pumpkin (use for desserts)

Jerusalem Artichoke or Sunchoke 

Information: 

http://www.lehighvalleylive.com/food/index.ssf/2011/10/flavor_of_the_week_jerusalem_a.html

http://www.foodwisenw.com/tag/jerusalem-artichoke/

Raw Recipe: fleur de sel, is sea salt

http://www.forkandflower.com/2013/02/raw-jerusalem-artichoke-salad-with-lemon.html

Fennel Seeds:

Fennel Cream: 

Use over organic chicken, organic sausage, organic veggies. etc...

3 tablespoons olive oil

2 teaspoons fennel seeds, crushed

1 large onion, thinly sliced

2 tablespoons minced garlic

3 large shallots, minced

1/2 cup organic  dry white wine or organic white wine

1 1/2 cups organic chicken broth

1/2 cup  organic whipping cream (Do not use Ultra Pasteurized!) 

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds. Reduce heat to medium-low. Now add onion and sauté until they are very tender and caramelized, about 40 minutes.   Add minced garlic and minced shallots.  Cook for about 2 minutes

 Add white wine and boil until liquid is reduced to glaze, about 2 minutes. Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes. Season sauce to taste with salt and pepper.

Enjoy!! 

Peace to you, enjoy your fall and upcoming winter! 

Pictured below:  Golden Tree Of Fall, (this is not the sun)