Cowabunga Salsa!

   Headed to work party or pot luck and you don't have time to make your grandmas -insert name- famous -insert filling- pie?  This salsa will wow the crowd and you'll spend so little time on it, you can even paint your toe nails to match you purse.
  If you do not have a food processor... Well, you should really fix that problem.  They're 40 bucks, and you'll never be sorry you bought it.

Semi-Homemade Salsa

1 large can of diced tomatoes
1 half bunch of cilantro
2 cloves of garlic
1/2 onion, large chop (yellow or white)
1 or 2 fresh jalapenos, large chop(1 seeded and de-veined equals mild, 2 seeded and de-veined equals hot, 2 whole equals very hot)*
squeeze of lime
salt and pepper to taste

1. In your food processor, pulse the half cilantro, the garlic and 1 cup of the canned tomatoes until they are almost a liquid. it will turn a weird greenish color, this is good.   When you have achieved this poor it into a large bowl and add the rest of the tomatoes.
2. Without cleaning out the food processor add the onion and desired amount of jalapenos, pulse them until they are finely diced, add to the tomato blend.
3.  Season your dip with lime (start with half, taste it, and add more if you want it), salt and pepper (again, taste it, remember the chips will add a a salty taste so don't go crazy).  If you over do the lime/salt/pepper add a tablespoon of sugar, taste it.  Is it better? Add another tablespoon and taste again.  Better?  No, well, you probably messed up somewhere, that's on you./
4. Get yourself a bag of chips and practice acting humbled when you get bombarded with compliments.  Cheers!

 * Do not use canned jalapenos. They are gross and only should be consumed as a last resort for heat.  Without getting into the science of it all,  removing the seeds and the white veins on the inside of a jalapeno and using only the green skin bits makes the jalapeno pretty mild.   I recommend taking out the veins, they are pretty bitter, but hold on to the seeds and add them for some sweet heat.  Don't forget to wash hands!
 

Insert Acorn-y Joke Here

I love fall flavors, give me a pumpkin spiced anything and I'll be your best friend.  This recipe is a creation I came up with a few years ago, and whip it up every time acorn squash goes on sale.  It is the kind of recipe that has a few staple ingredients and multiple variations, I've included some of my favorites.

Quinoa Stuffed Acorn Squash
serves 2 

The Basics:
1 large acorn squash
1 cup quinoa
3 cups water, divided
1/2 half onion, chopped fine
1 large or 2 small carrots, diced
2 cloves garlic, chopped fine
salt and pepper

What to do with it all:
1. Heat oven to 375
2. Cut the squash length wise and scoop out the seeds.  Add 1 1/2 cup of water to a 9x13 pan, add the squash insides faced down.  Put the squash into the oven and let it cook until tender (you can poke through the skin with a fork), about 20 to 25 minutes.
3. While your squash cooks, start your quinoa.  Bring the other 1 1/2 cup of water to a boil in a small pan.  Add quinoa, cover and turn the heat down to the lowest setting.  Let simmer 15 minutes, or until the quinoa "sprouts."
4.  As the quinoa is simmering, saute the onions and carrots for about 7 minutes on medium heat.  Add the garlic and saute 1 more minute or until you smell that garlic cooking.  Remove from heat and let those veggies hangout.
5. When your quinoa is finished, add the veggies, salt and pepper and fluff lightly with a fork.  When the squash is finished, plate each half on two plates.  Fill with your veggie quinoa, should have enough to make a nice little quinoa mound.


The Add ins:

Moroccan Style

1/2 cup raisins (add to boiling water with quinoa)

mix with cooked quinoa:

 1/2 cup cooked chickpeas

 1/4 cup slivered almonds

 1/2 tsp turmeric

 1/2 tsp cumin

 1/2 tsp cinnamon

juice of one lime squeezed over filled squash

Italian style

saute with onion and carrots:

 1/2 cup chopped mushroom 

 1/2 cup chopped bell pepper 

mix with cooked quinoa:

 1/4 cup crumbled feta cheese

 1 tbsp chopped sun dried tomato

top with a drizzle of olive oil

Herb and Goat Cheese and Pistachios
add to cooked quinoa:
 1/2 cup chopped fresh Italian parsley
 1/2 cup goat cheese, crumbled
 1/2 cup roasted, salted, pistachios, chopped
 1 tsp dried basil
 1 tsp dried oregano
 1 tsp red wine vinegar
 pinch red pepper flakes
 pinch of rosemary

I love to serve this with a simple salad of mixed greens and balsalmic dressing.  I encourage adding cooked chicken, beans, bacon or even canned to tuna to these recipes for a bigger protien kick.  

You don't have to be Einstien to create the perfect formula

After a few months of breastfeeding Oliver, my supply was no longer meeting his demand.  I gave him the powdered stuff we got sent in the mail, but we all hated it.  It stank, it bubbled and clumpled. It made him puke for hours afterward, upset his belly and he'd pass some deadly toots.  A Google search on the ingredients in store bought formulas gave me the willies and I still didn't know what any of that stuff was.  But all that aside, what it really came down to was simply this;  Why am I giving him something I wouldn't drink?  I couldn't even force myself to take the slightest sip.  I knew there had to be something better, but what?

My boss at work gave me the hot scoop on Nourishing Traditions by Sally Fallon with Mary G. Enig, PhDF.  Not only did she lend me her cook book and a printed copy with scribbled directions, she also gave me the low-down on where to find all the unheard of ingredients. 

Although it was a large investment for our very tight budget (the final total being about $85), it a wise investment as most of the ingredients are only a teaspoon or two, so these products will last a while. Also, it makes 36oz. or about a blender full, so it lasts Oliver a few days with plenty of leftovers to be frozen. 

Below is the recipe, and below that is some research I did on some of the ingredients, and why they a necessary.  Please leave comments on any questions you have! 

Raw Milk Based Formula  

Makes 36 ounces.

Our milk-based formula takes account of the fact that human milk is richer in whey, lactose, vitamin C, niacin, and long-chain polyunsaturated fatty acids compared to cow's milk but leaner in casein (milk protein). The addition of gelatin to cow's milk formula will make it more digestible for the infant. Use only truly expeller-expressed oils in the formula recipes, otherwise they may lack vitamin E.

The ideal milk for baby, if he cannot be breastfed, is clean, whole raw milk from old-fashioned cows, certified free of disease, that feed on green pasture. For sources of good quality milk, see www.realmilk.com or contact a local chapter of the Weston A. Price Foundation.

If the only choice available to you is commercial milk, choose whole milk, preferably organic and unhomogenized, and culture it with a piima or kefir culture to restore enzymes (available from G.E.M. Cultures 253-588-2922 orhttp://www.gemcultures.com).

Ingredients

• 2 cups whole raw cow's milk, preferably from pasture-fed cows 

• 1/4 cup homemade liquid whey (line a strainer with two paper towels and place over a large bowl, add 2 cups whole fat yogurt and leave on the counter to strain for 4 or 5 hours.  The whey is the yellowy liquid that drips into the bowl.)  

• 4 tablespoons lactose¹

• 1/4 teaspoon bifidobacterium infantis²

• 2 or more tablespoons good quality cream (preferably not ultrapasteurized), more if you are using milk from Holstein cows

• 1/2 teaspoon unflavored high-vitamin or high-vitamin fermented cod liver oil or 1 teaspoon regular cod liver oil

• 1/4 teaspoon high-vitamin butter oil (optional)¹

• 1 teaspoon expeller-expressed sunflower oil¹

• 1 teaspoon extra virgin olive oil¹

• 2 teaspoons coconut oil¹

• 2 teaspoons Frontier brand nutritional yeast flakes¹

• 2 teaspoons gelatin¹

• 1-7/8 cups filtered water

• 1/4 teaspoon acerola powder¹

(when you have all your ingredients assembled, write the amount you'll need of each on the labels, it will save you a ton of time)

Instructions

• Put 2 cups filtered water into a pyrex measuring pitcher and remove 2 tablespoons (that will give you 1-7/8 cups water).

• Pour about half of the water into a pan and place on a medium flame.

• Add the gelatin and lactose to the pan and let dissolve, stirring occasionally.

• When the gelatin and lactose are dissolved, remove from heat and add the remaining water to cool the mixture.

• Stir in the coconut oil and optional high-vitamin butter oil and stir until melted.

• Meanwhile, place remaining ingredients into a blender.

• Add the water mixture and blend about three seconds.

• Place in glass bottles or a glass jar and refrigerate.

• Before giving to baby, warm bottles by placing in hot water or a bottle warmer. NEVER warm bottles in a microwave oven.

1. Available from Radiant Life 888-593-8333, www.radiantlifecatalog.com. (though you can find these ingredients at Vitamin Cottage or Online for much cheaper)

Source:  Nourishing Traditions by Sally Fallon with Mary G. Enig, PhDFrom 

Find more, including a goat-milk variation at:  http://www.westonaprice.org/childrens-health/recipes-for-homemade-baby-formula

bifidobacterium infantis- aids in digestion, one of those 'good bacteria' found in the intestines.  From WebMD:  Other uses for Bifidobacteria include treating a skin condition in infants called atopic eczema, yeast infections (candidiasis), cold, flu, reducing flu-like symptoms in children attending day-care centers, breast pain (mastitis), hepatitis, lactose intolerance, mumps, Lyme disease, and cancer. These bacteria are also used to boost the immune system and lower cholesterol.

Cod Liver Oil- (Wikipedia) is a nutritional supplement derived from liver of cod fish. As with most fish oils, it has high levels of the omega-3 fatty acids, EPA and DHA. Cod liver oil also contains vitamin A and vitamin D...It was once commonly given to children, because vitamin D has been shown to prevent rickets and other symptoms of vitamin D deficiency.^[1]

yeast flakes- provide folic acid

acerola powder-antioxident and high in Vitamin C

Gelatin-aids digestion

Sorry this is so long, hopefully it was helpful!