Home Remedies for menopause #1: CANT HAVE in bold

Home Remedies for menopause #1: CANT HAVE in bold

To increase your levels of estrogen try increasing your consumption of plants which contain estrogenic substances: 
Alfalfa, soybeans, soy sprouts, crushed flaxseeds, garlic, green beans, sesame seeds, wheat, yams, pumpkin seeds, cucumbers, corn, apples, anise seeds, cabbage, beets, olive oil, olives, papaya, oats, peas, sunflower seeds, are all important sources of natural estrogens and as you can imagine they are loaded with vitamins, fiber and minerals essential not only for menopause, but to maintain an overall good health.

Deodorant

Ingredients:
1/4 cup baking soda
1/4 cup corn starch
4 tablespoons coconut oil
10 drops essential oil

Just mix everything together and spoon into a jar…no heating required!

EASY PIE CRUST

3 cups flour 1 tsp. salt 1 cup Crisco vegetable (non-hydrogenated) shortening 1 egg 5 tbsp. water 1 tsp. white vinegar Mix together thoroughly the flour, salt and shortening.Combine egg, water and vinegar. Blend well, then add to the flour mixture. Let stand for 15 minutes before using. This makes enough to 2 double crust pies. Submitted by: Belle

Egg Drop Soup Recipe

Homemade chicken stock is the best for this. Also, if you can't locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together.

INGREDIENTS

• 3 eggs, lightly beaten
• 4 cups of chicken stock*
• 1 tablespoon of corn starch
• 1/2 teaspoon grated ginger
• 1 tablespoon of soy sauce*
• 3 green onions, chopped
• 1/4 teaspoon of white pepper
• 3/4 cup of straw, enoki, or sliced shitaki mushrooms

*If cooking gluten-free, use gluten-free stock and gluten-free soy sauce.

METHOD

1 Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.

2 Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.

 

3 Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.

Serves 4.

Cooked Frosting

Ingredients

• 1 cup white sugar
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 2 egg whites
• 1 teaspoon vanilla extract

Directions

1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

cherry soup

Rainier cherry soup with ginger, vanilla, lime and raspberries

For 4 people

You need:

• 1 pound Rainier cherries, pitted
• Plain yogurt or vanilla ice-cream, to serve

For the syrup:

• 1.5 cups water
• 1/3 cup (80 g) blond cane sugar
• 1-inch piece of ginger root, peeled and diced
• 1 vanilla bean, split open and seeds scraped out
• Juice of 1 lime
• 1/2 cup raspberries

Steps:

• Combine all the syrup ingredients in a pot and bring to a simmer, making sure the sugar is dissolved. Stop the heat, cover and let infuse for 30 minutes. Remove the vanilla bean and transfer the syurp to a blender to puree. Strain through a chinois to remove the seeds and transfer to the pot again with the pieces of vanilla bean you previously removed. Reheat.
• Poach the cherries for 5 to 8 minutes in the warm syrup. Let the cherries cool in the syrup before putting in the fridge. Serve with plain yogurt or vanilla ice cream. But the soup is also delicious on its own.

snickerdoodles. gluten free

These are the most chewy, moist, tasty and easy snickerdoodles.

1 box of Betty Crocker gluten free yellow cake mix
1/2 cup, butter softened. I get mine pretty melted but not entirely.
1 teaspoon McCormick Vanilla
1 egg
McCormick cinnamon - for sprinkling

Heat oven to 350

In a bowl, stir all ingredients EXCEPT cinnamon with a spoon until dough forms. 

Shape dough by teaspoonfuls into balls. On ungreased cookie sheet, place balls about 2 inches apart. Flatten the balls with your hand. Sprinkle the tops with cinnamon.

Bake 11 min. 

enjoy!! 

A marinated bean salad

A marinated bean salad, great for cookouts or any occasion.

Ingredients:

• 1 can (approx. 15 ounces) cut green beans, drained
• 1 can (approx. 15 ounces) cut yellow beans, drained
• 1 can (approx. 16 ounces) kidney beans, drained
• 1/2 cup chopped bell pepper (both red and green if possible)
• 1/2 cup finely chopped sweet or purple onion
• .
• Dressing:
• 1/2 cup vegetable oil
• 1/2 cup cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 to 3/4 cup sugar

Preparation:

Place beans and chopped vegetables in a serving bowl. Whisk together the dressing ingredients; pour over vegetables. Toss to coat well. Cover and refrigerate overnight or at least 8 hours.
Bean salad serves 6.

hummus

2 zucchini, peeled and chopped 

2 tablespoons tahini 

1 tablespoon olive oil 

1/2 onion, chopped

1 teaspoon cumin

1 clove garlic

1/2 teaspoon salt

To make the hummus, simply process all the ingredients in the food processor with the "S" blade until very smooth.

Watermelon Lemonade

by SUSAN on JUNE 24, 2009

Watermelon is one of my favorite summer foods. I try to create as many raw food recipes with it as I can. Especially when they are local. Refreshing, filling and a lovely summertime dessert with it’s slightly sweet flavor! The pink, greatly hydrated flesh of the watermelon is very nutrient packed. It is the perfect alternative for summer energy drinks that are packed with processed sugar and chemicals.

Watermelon is packed with antioxidants. A great source of vitamin C and also A (from it’s beta carotene) it is also rich in B6, B1 and magnesium which are needed for energy production. It has almost a 90% water content and is considered to be more nutritious than other fruits.

Watermelon is also a great source of lycopene, which is a potent carotene antioxidant. These antioxidants neutralize free radicals, which can cause much damage to us. It contains higher amounts of lycopene than any other fruit or vegetable including tomatoes. In fact, it has 40% more lycopene than tomatoes!

Watermelon is rich in electrolytes sodium and potassium and has a cooling effect on the body. It is no wonder that we find ourselves reaching for a piece on those hot summer days! Who knew it was biological?

Watermelon is fat free but great for energy production. It is also more effective that carrots for protection against macular degeneration.

One of my favorite ways to enjoy watermelon (besides just attacking it with a fork) is to make watermelon lemonade. It is a great way to concentrate all of the wonderful nutritious elements into a great, refreshing summer time drink.

Watermelon Lemonade

• 4 C watermelon
• Juice from 2 Lemons
• Agave to taste

Place watermelon and lemon juice in blender, blend. Add agave to taste.

Iced Chai Tea

Ingredients

• 8 chai tea bags..or 2 or 3 tablespoons chai tea in a power
• 1 cup whole milk or use almond milk
• 1/3 cup honey
• Ice cubes

Directions

Bring 4 cups of water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the bags, stir in the milk and honey and chill in a pitcher for at least 1 hour. Serve over ice.

Simple Raw Chocolate

1/2 c. raw coconut oil 
1/2 c. raw cacoa powder
1/4 - 1/3 c. raw local honey
pinch sea salt
1/4 tsp. vanilla powder

Melt the coconut oil by putting the jar in a bowl of hot water until it is liquid. Mix coconut oil, cacoa powder, 1/4 c. honey, salt, and vanilla. Taste the chocolate and add more honey if desired. Pour into chocolate molds for pretty bite-sized pieces or a parchment lined pan for chocolate bark or bar. Also great for dipping fruit into or making chocolate covered strawberries or chocolate covered frozen bananas. 

The very best butter cream frosting

ngredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

The one and only Cake Recipe

Ingredients

View by: Volume  Weight 

• 2 cups sugar
• 3 1/4 cups All-Purpose Flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup unsalted butter, soft
• 1 1/4 cups milk, at room temperature
• 2 teaspoons vanilla extract
• 4 large eggs

• Directions

  Preheat the oven to 350°F. Lightly grease and flour your choice of pan(s): one 9" x 13" pan, two 9" round cake pans, three 8" round pans, or the wells of two muffin tins (24 muffin cups). You can also line the muffin tins with papers, and spray the insides of the papers.

  1) In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.

  2) Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.

  3) Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.

  4) Scrape the bottom and sides of the mixing bowl.

  5) With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds.

  6) Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.

  7) After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.

  8) Transfer the batter to the pans of your choice. For layers, divide the batter among the pans. Smooth out the tops with an offset spatula or the back of a tablespoon. For cupcakes, scoop by heaping 1/4-cupfuls into the prepared muffin tins.

  9) Bake for 40 minutes for a 9" x 13" pan; 27 minutes for 9" layers; 24 minutes for 8" layers, or 23 to 25 minutes for cupcakes.

  10. The cake is done when it's golden brown around the edges and just beginning to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.

  11) Remove the cake from the oven and place it on a rack to cool before removing it from the pan.

  Recipe summary

  Hands-on time:

  15 mins. to 55 mins.

  Baking time:

  23 mins. to 40 mins.

  Total time:

  38 mins.

  Yield:

  one 9" x 13" cake, 24 cupcakes, two 9" round layers, or three 8" round layers

  

  

  Recipe comments (149) »

  

  Tips from our bakers

  • The butter in this recipe needs to be very soft. You can soften butter by placing the sticks, still in their wrappers, in a bowl of warm (not hot) water for 10 minutes. If you can leave a dent in the butter with a gentle touch, it's ready to use.
  • To warm the milk before adding it, heat it in the microwave for 1 minute. Add the vanilla after the milk is warm, then add all of the liquid to the recipe at once.
  • Never frost a cake until it's completely cool. For tips on frosting a cake, go to our cake decorating class.
  • This batter weighs 3 pounds; if you're using a scale to measure out your layers, each 9-inch layer should weigh 1 1/2 pounds; each 8-inch layer needs 12 ounces of batter.

  • Email question to baker 
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  Nutrition Facts
  Serving Size 1 piece (57g) Servings Per Batch 24
  Amount Per Serving
  Calories 190	Calories from Fat 24
  	Daily Value*
  Total Fat	6g
  Saturated Fat	4g
  Trans Fat	0g
  Cholesterol	35mg
  Sodium	150mg
  Total Carbohydrate	30g
  Dietary Fiber	0g
  Sugars	18g
  Protein	3g
  * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.