🌱Here is the history on Copper Versus Iron Gardening tools ⚡️Feel free to share
“Representatives from the local agricultural society also started to warn farmers against using the copper plough as it could cause over-production which would give lower prices.” 🤔🤔
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In about four weeks this will be apple cider vinegar.
I had a bunch of scraps from making pies and such over the last few days, so I stuck them in a jar and poured water and sugar on them.
My youngest came in the kitchen and said “ooh, mama it’s pretty.”
She’s right, it’s absolutely beautiful. Sure it is aesthetically pleasing. But this quart jar is more than just aesthetics.
It’s connection, it’s knowledge, it’s real food. The very things we strive toward. The things we yearn for. The things we all desperately need.
A true connection to our food, to our goods, to our purpose. To know where it came from, how it was made… the path it took from it’s true form to the food or good it becomes.
We all need that connection in order to gain a deep understanding to the world around us… a world that no matter how hard we try, we are very much a part of. We aren’t above it. We are it and the sooner we begin to embrace that fact again, the better.
Add to a clean quart jar apple peels, cores and scraps about 3/4 full. Combine water and sugar at a ratio of 1 cup of water to 1 tablespoon of sugar. Stir the sugar to dissolve. Pour over the scraps until they’re completely covered, making sure there’s a bit of room at the top of the jar. Cover with a coffee filter and a rubber band for a couple of weeks. Smell it in two weeks it should smell like apple cider without the tang. Strain out the scraps and let it sit another 2-4 weeks, until it has that vinegar smell. If it doesn’t, just be patient and let it sit a bit longer. If you get a gelatinous blog, congrats, you e created “the mother” which you can use for future batches to help the reach vinegar status more quickly.
Herbs for detoxing the gut are a must, our gut is the foundation of everything, if our gut is imbalanced our immune system won’t function properly making it harder to rid ourselves of toxins.
astragalus root – boosts immunity and supports liver function; helps to flush out toxins from the body. take 1-3 grams of powdered root daily in water or tea.
cayenne pepper – reduces inflammation, flushes out toxins and increases blood flow. add it to soups or teas and take 1/2 teaspoon daily.
ginger – regulates digestion and can lower cholesterol levels; also aids in cancer prevention. use fresh ginger, grated into hot water and added to foods. take 1-2 grams daily.
turmeric – lowers LDL “bad” cholesterol (this is good) while boosting HDL “good” cholesterol. It has strong anti-inflammatory properties as well as antioxidant effects.
turmeric may decrease risk of certain cancers including colon and prostate cancer. take 1/4 cup turmeric powder daily in water or food.
dandelion – rich in vitamins A, C and B complex; diuretic that cleanses your body of toxins and excess fluid. drink dandelion tea several times a day by steeping 1 tsp dried leaves per cup of boiling water for 10 minutes.
fennel – stimulates digestive juices and appetite. Take 2 capsules twice daily.
garlic – supports liver function and fights infection. take 500 mg three times daily.
echinacea – boosts immune system and is known to naturally aid in digestion. take 4 capsules daily.
lavender – improves sleep and relieves anxiety. take 1 drop in capsule form before bedtime.
During the holidays we’re more frequent to consume excessive foods, indulging in all of our favorite treats -that combined with the seasonal changes can weigh the body down. it’s important to take optimal care of our health to keep us vitalized during the slow seasons.
Always consult your doctor or physician before incorporating herbs into your daily regimen, especially if you’re using pharmaceutical medicine or suffer from any autoimmune diseases.
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Why is roundup being used in the food supply? Roundup has already paid out millions of dollars due to giving people who spray it cancer. Sure, they’ve set a limit on how much can be in it, but some folks, and kids, eat it nearly every day, especially in the winter.
There’s hot yo be a correlation to roundup being used on the foods grown and the number of cancer patients yearly.
Why is the government allowing cancer causing substances in the food supply? Probably because sick people are good business.
Be careful what you ingest.
The government regulatory agencies do not have humans best interest at heart.
They just want money, paid to them off trying to “cure” it.
Since I don’t really want to say “Happy Thanksgiving” to my indigenous friends and family, I’ll say instead,
My wish for you this day is happiness. I hope you are able to enjoy time with, and a meal with, those you love.
Today, my father is coming for a meal. We have a lot to discuss about our future. I am excited as our relationship is blossoming more than I had ever hoped it would.
I wish you love. I wish you abundance. I wish you joy. I wish you peace.
I love you.
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water
Mix flour, baking powder and salt. Gradually add in the shortening and water. Add only enough water to make dough stick together. Knead dough until smooth, make into fist-sized balls. Cover them with a towel for 10 minutes then pat them out into circles about the size of a pancake. Fry in hot cooking oil in cast iron skillet until brown on both sides. Drain on paper towels, serve with jam.
1 pkg. dry yeast
3 cups warm water
1 tbsp. salt
1 tbsp. sugar
6 cups flour
2 tbsp. oil
1/2 cup cornmeal
Dissolve yeast in warm water then add salt and sugar. Let stand for 5 minutes covered with a towel. Add flour and oil to liquid mixture. Mix and put on floured bread board and knead until mixture is smooth. Put dough in a greased bowl, cover with towel and let it rise for 1 1/2 hours. Remove from bowl and put on bread board, knead in the 1/2 cornmeal. Make dough into 2 balls rolling each into 12 inch circles 1/2 inch thick. Cut into 2 inch squares and drop into hot cooking oil. (Works best with cast iron skillet.) Fry 5 to 6 pieces at a time for only a few moments. Drain on paper towel and sprinkle with white powdered sugar.
4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
11/2 cups warm water
Oil for frying
Mix all dry ingredients thoroughly. Add water. Knead until soft, then set aside for one hour. Shape into small balls. Flatten each ball into a circle with or rolling pin or by hand. Fry in a skillet half-full of oil until golden brown on both sides.
1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk
Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey.
2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1/2 cup warm milk
Stir first three ingredients then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick. Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. Serve hot.
Pumpkin Fry Bread
Add the following to the ingredients shown above to make Pumpkin Fry Bread
2 cups fresh pumpkin or 1-16oz. can pumpkin
1 tbsp. milk or water
3/4 cups brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla
Drop into hot cooking oil and brown on both sides. Serve hot with butter or powdered sugar.
2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt
Sift flour,salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.
1 C flour
1 t baking powder
1/4 C powdered milk
1/4 t salt
Combine the ingredients and slowly add enough warm water to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest 1 hour. Shape into small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside.
In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels.
Serve with chile beans and your favorite taco toppings for “Navajo Tacos.”
3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying
Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375º). Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.
Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat toppings.
The magic is in frying the bread quickly! The hotter the oil, the less time it takes to cook. The less time it takes to cook, the lighter the texture and lower the fat content.
4 cups all purpose flour
2 tsp salt
1 tbsp and a half baking powder
1 tablespoon melted shortening
2 cups warm milk
Shortening for deep frying
Sift flour, salt and baking powder into bowl. Stir in shortening and milk. Knead the dough into a ball. Roll out dough on lightly floured board. Cut into diamond shapes and slice a slit in the center.
Heat shortening in deep fryer to 370 degrees. Fry 2 or 3 at a time until golden brown on both sides. Drain on paper towels.
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk
Mix flour, baking powder and salt. Add milk gradually making sure the dough is stiff. Put on floured bread board and pat it out with your hands until it is 1/2 inch thick. Cut into strips with a slit in the center. Fry in hot oil until both sides are golden brown.
Written by @YatYas1776
“This Mineral, intentionally depleted from the Agricultural process…”.
I wonder why… 👀🤷♂️