Recipe Friday: Brown Butter Cake with Fruit


Who knew that browned butter could take your baking to a whole new level???

Last week we bought an unknown variety of apple. They were huge and firm. For my afternoon snack, I bit into one. SO TART!  😝  Ack! What to do? I figured it would bake nicely into a cake, if I chopped and simmered it a bit in some coconut palm sugar and pie spices. I thought immediately of my brown butter cake. Yum.

This cake is delicious on its own. I don’t recommend any frosting with it, as that would detract from the brown butter richness. Fruit goes well with it. The original recipe calls for nectarines and raspberries on top of the batter, then cook. But you can make the cake without the fruit and serve plain; or serve cooked fruit over it. Or, as I did with the apples: I diced and simmered apples with coconut palm sugar, butter, salt, cinnamon, nutmeg, and cloves to taste; I poured the apple mixture over the batter, then baked the cake. Note: a 9-inch pan really means a 9-inch pan. If you use an 8-inch pan, the batter overflows. Yeah, I did that.

The information for browning butter is taken from my DVO Cook’n weekly magazine a few years ago. Well, it must be a while ago, because I can’t find the article in the archives. But I did find the recipe for the cake online. Both follow.

From DVO Cook’n:

Brown butter is an undisputed shortcut ingredient to great cooking. It takes any kind of cake to a whole new level of complex, nutty deliciousness, and adds toasted flavors to blondies, cornbread, or even savory dishes like pasta, rice, or quinoa.
To brown butter:
STEP 1: Heat butter in a light-colored, heavy-bottomed pot over low heat until it has completely melted. The light color allows you to monitor the butter’s color as it browns and the heavy bottom ensures the butter heats evenly. Butter consists of clear yellowish butterfat, water, and milk proteins. It’s the proteins that are actually browning
STEP 2: Cook off the water. Butter contains 13 to 17% water, which has to go before the fat’s temperature can rise enough to brown the milk proteins. Once the butter reaches a temperature of 212°F, the water in the butter starts to quickly evaporate. As a result the butter will start to bubble and splatter dramatically. At this point you can place a splatter screen over the pan, though swirling the pan and stirring constantly to make sure any and all bubbles get released will work as well.
STEP 3: Begin the browning. After about five minutes the butter will start to foam. This is when you want to watch the butter like a hawk, stirring it around with your spatula to prevent the milk solids from sticking to the bottom of the pan.
You can tell the butter is browning because dark golden flecks (browned milk solids) will appear in the melted butter, which will start to smell nutty and toasty.
The foam can make it hard to see if the butter is browned to your liking, so to check the color, try clearing away some of the foam with a spoon or take the pan off the heat and spoon a little of the butter onto a white plate.
Once you’re happy with the level of browning, pour the butter—browned milk solids and all—into a heatproof bowl and stir it for one or two minutes to cool it down. If you were to leave the butter in the pan, the residual heat would continue to cook it, and the butter might scorch from a perfect brown to a burnt-tasting black.
Also, keep in mind that only the milk solids turn a dark golden brown, not the butter itself. The fat will be darker as well, but not as dramatically as the milk solids.
There are 3 basic kinds of browned butter. First there’s golden brown. When you first start to see the milk solids appear, pull the pan off the stove. This version is perfect for incorporating into a salad dressing or a vegetable dish (roasted carrots with toasted nuts, for instance).
Next comes brown-brown butter. Even 15 seconds of further cooking and the milk solids get just a touch darker. Slightly darker means slightly richer in flavor, adding the perfect intricacies to finish pasta or fish dishes.
Lastly, there’s nearly-blackened brown butter. Here’s where you may think you’ve burned, or ruined it. This is the version of browned butter that most professional bakers cream into baked goods.

Recipe and photo from

Brown Butter Cake with Fruit

Yield: a 9″ round cake
Prep Time: 30 min + 2-4 hrs cooling afterward
Cook Time: 50 min

  • 1/2 cup plus 1 tablespoon browned butter cooled to room temperature
  • 3/4 cup plus 4 teaspoons sugar
  • 2 large eggs
  • 1/2 cup plus 1 teaspoon milk
  • 1/2 teaspoon vanilla extract
  • 1 2/3 cups plus 3 teaspoons flour
  • 2 2/3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 nectarines
  • 2/3 cup frozen raspberries


1. Preheat your oven to 350°F. Line a 9-inch cake pan with baking parchment. (The parchment will stick to the sides of the pan with a little bit of butter.) NOTE: The batter rises more evenly when the cake pan is lined with parchment. Simply buttering the pan will often result in a very domed cake.
2. Using a mixer, cream together the brown butter and the sugar in a medium-sized bowl, until the mixture has become slightly pale and fluffy.
3. Add eggs one at a time, mixing until incorporated after each addition and scraping the sides of the bowl with a rubber spatula when needed.
4. Add milk, vanilla, flour and salt; stir mixture with a spoon or rubber spatula, until flour is absorbed by the liquid. Mix with mixer until batter is completely smooth.
5. Pour batter into prepared cake pan.
6. Wash nectarines; cut them into little pieces.
7. Place nectarine pieces on top of the batter and sprinkle the raspberries (still frozen) on top. Completely cover top of the batter with fruit.
8. Bake approximately 50 minutes, or until a tester inserted in the center of the cake comes out clean. Serve either warm or cold, with whipped cream or vanilla ice cream.
Kathy notes:
I made the cake as directed, used my springform pan; baked 40 min.
Let the cake cool in the springform pan. It did help to line the pan with parchment first. After it cools, slide the cake off the springform plate/parchment paper and onto the large plate.
Note: If using blackberries, raspberries, or other berries with tiny seeds, then thaw/cook those in the pan first, and run through a sieve. The berry seeds are yucky with the cake.

From the Inside Out – Senior Living – January 29


From the Inside Out

Jesus answered, “It is written: ‘Man does not live on bread alone.'” —Luke 4:4

There’s a story about an old man who lived in the mountains with his young grandson. Each morning, the grandfather would sit at the kitchen table and read from his worn-out Bible. Wanting to be just like his grandfather, the young boy would imitate him by reading his own Bible.

One day the grandson asked, “Grandfather, I try to read the Bible just like you, but I don’t understand it. When I do understand it, I forget as soon as I close the book. What good does reading the Bible do?”

The grandfather simply replied, “Son, take this old wicker coal basket down to the river and bring back a basket of water.”

The boy did as he was told, but the water leaked out of the basket before he could get back to the house. The grandfather sent him back three more times and told him to move faster each time. Every time, the frustrated boy returned with an empty basket.

Finally, out of breath, the young boy said to his grandfather, “See…it’s useless!”

The old man said, “Look at the basket. Instead of a dirty old wicker coal basket, it’s now clean. Son, that’s what happens when you read the Bible. You might not understand it or remember everything you read, but when you do, it will change you from the inside out.”

As believers in Christ in a fallen world, you and I must saturate our hearts and minds with the Word of God every day. Just like the young boy above, it may seem that we can’t retain or comprehend everything we read. But remember that God uses His Word to change us from the inside out!

PRAYER CHALLENGE: Make a commitment to the Lord to study His Word faithfully each day. And pray that He will use the Scripture to cleanse you and make you more like Jesus.

Joseph so Blessed; Brothers Blessed-Anyway


Joseph, favored son of Jacob, had a hard life. His brothers were jealous of him and almost killed him. Instead, when he was 17, they sold him into slavery in Egypt. They thought they were done with him.

In Egypt, Joseph soon rose to the top of the totem pole in the house into which he was sold. God showed favor to Joseph, and the man of the house (Potiphar) trusted him with everything. Joseph must have been trustworthy, smart, kind, respectful, creative, and gracious. He must also have been good-looking, because the wife of the house lusted after him and did him wrong. Joseph refused the wife’s advances, the wife lied to her husband, and Potiphar had him thrown into prison.

As an aside, the verses dealing with this are Genesis 39.19, 20: And it came to pass, when his master heard the words of his wife, which she spake unto him, saying, After this manner did thy servant to me; that his wrath was kindled. And Joseph’s master took him, and put him into the prison, a place where the king’s prisoners were bound: and he was there in the prison. My personal perspective is that Potiphar’s wrath was kindled against his wife. I’m guessing that he knew his wife’s heart, but could not publicly cross her. I think he was intensely upset that his wife had messed up a very good thing.

As in Potiphar’s house, once Joseph was in prison, God showed favor to him, and Joseph rose to the top of that totem pole. Genesis 39.21 – 23: But the LORD was with Joseph, and shewed him mercy, and gave him favour in the sight of the keeper of the prison. And the keeper of the prison committed to Joseph’s hand all the prisoners that were in the prison; and whatsoever they did there, he was the doer of it. The keeper of the prison looked not to any thing that was under his hand; because the LORD was with him, and that which he did, the LORD made it to prosper.

Keep in mind that there is no record of Joseph being whiney or disobedient, or of his giving up or being subversive. We can assume that Joseph was obedient in all he did, as evidenced in his dealings with the king’s cupbearer and baker (Genesis 40). Again, even though Joseph was obedient, the cupbearer forgot about Joseph, and Joseph remained in prison for another season.

God caused Pharaoh to have dreams. Aha, says the cupbearer, I do remember my faults this day. And he led Pharaoh to call for Joseph to interpret the dreams. Joseph was candid about the interpretation of dreams being God’s hand, and was obedient to correctly divine the dreams. Pharaoh immediately discerned Joseph’s gifts, and promoted him to the top of Egypt’s totem pole, save only for Pharaoh himself. (Gotta wonder what Potiphar thought about that!)

The dreams foretold great abundance in the land for seven years, followed by seven years of great famine. Joseph arranged all so that Pharaoh prospered. And God arranged all so that His people prospered.

Meanwhile, back in Canaan, the brothers were miserable. They got rid of their insipid brother, but their father was suffering. There was no consoling Dad over the loss of his favorite son. Jacob’s only consolation was Joseph’s younger brother Benjamin, whom Jacob smothered with protection. The saving grace for the brothers was that they daily lived with the guilt of their actions, and were evidently repentant.

Came the time of dearth in Canaan, and the brothers had to go to Egypt to buy food, else they die.

Joseph put them through some pretty tough paces before he revealed himself to them. He had to make sure they repented, and that they had not been treating Benjamin poorly. Joseph was satisfied, and revealed himself to his brothers.

The brothers, of course, were aghast. They believed Joseph to be dead or a poor and harshly-treated slave. They could not have conceived that he would be second in power to Pharaoh. All Joseph’s long-ago dreams came true, and the brothers bowed down to him, along with their father.

Granted, there are numerous applications and lessons to be derived from God in Joseph’s life. Mine are this: obedience, and God’s blessings. Joseph saw that at once. Look at what he thought was most important for his brothers to know first, in Genesis 45.4, 5 And Joseph said unto his brethren, Come near to me, I pray you. And they came near. And he said, I am Joseph your brother, whom ye sold into Egypt. Now therefore be not grieved, nor angry with yourselves, that ye sold me hither: for God did send me before you to preserve life. Joseph’s understanding was that it was GOD who sent him into Egypt, so that Jacob’s family could thrive.

In all that happened to Joseph, he remained obedient to God. He did not fight against his slavery or imprisonment; he didn’t try to escape. He could have become disgruntled, he could have developed a lousy attitude toward God. It might have been easy to think, “Well, if this is how God treats His obedient children, then I want out.” Joseph could not have foreseen, any more than his brothers could have, the future that God had planned.

And Joseph and his brothers would never have seen that future had not Joseph remained obedient.

At any point, if Joseph had rebelled, he would have taken his own life on a different path. And God could not have blessed it. God does not bless disobedience, but He loves to bless obedience. Granted, God will still bless those who are disobedient: look at the brothers. They were disobedient, but they were God’s children, and God blesses His children. Look at the nation of Israel: they were continually disobedient, and God still blessed them, even though they didn’t appreciate it. Look at America: as a people, as a culture, we are in full-blown disobedience to God. But He hasn’t annihilated us, and we aren’t eating worms as we deserve.

But the blessings of obedience are different from the blessed-anyway blessings. Disobedient people receive the fringes of blessings, like the dog eating crumbs under the table. Obedience brings full-on blessings, like a father beaming proudly at His beloved children, feasting at the table; like those children knowing they are fully loved and appreciated and respected; and blessings like living in peace, knowing they are fully taken care of.

Please: be consistent and single-minded about obedience to God. Obedience puts you in the palm of God’s Hand. It brings you into His protection (even though it might not feel like it sometimes). Obedience positions you to receive God’s full-on blessings.

And one of the greatest blessings is simply knowing you are pleasing your Lord.

How many Christians today are walking around, just being blessed-anyway? Missing out on God’s greatest blessings that He wants to shower on us? Thinking we’re doing okay with our own plans, doing it our way? How many Christians believe their way looks like a better plan than whatever God has? Can’t we just wait and see what God has in mind?

Please: be patient. Fall on your faces before God and commit to obedience, no matter what everything around you looks like, no matter what other people are saying or what their faces look like. God’s opinion is the only one that matters. Eternity belongs to Him, after all. You’re not just living for what you can get right here and now. You are living for God, for eternity. And when you live for God, your right-now is protected and blessed. We cannot comprehend what God has in store for us; and we will never see it unless we are obedient.

Ephesians 3.20, 21 Now unto him that is able to do exceeding abundantly above all that we ask or think, according to the power that worketh in us, Unto him be glory in the church by Christ Jesus throughout all ages, world without end. Amen.

Recipe Friday: Rejuvelac


Much of the information posted here is taken from the website

You can do an Internet search for rejuvelac and find several informative sites, as well as videos explaining how and why to make this nutritious drink.

From :

Like the name implies, rejuvelac is “rejuvenating” and is a “super sprout drink”, made from these concentrated energizing compounds. The active enzymes in the cultured water are largely a byproduct of the grain sprouting process.

The potent and minutely fizzy strained liquid that results, we have found to be a health-enhancing potion that is mainly beneficial when consumed before or between meals on an empty stomach.

It should really be considered a digestive tonic rather than a beverage you would drink in larger quantities.  We usually drink between 2-4 ounces at a time in shot glass size glasses, as drinking too much may cause gastrointestinal upset and/or loose stools. If you are new to drinking it, definitely start out with a 1oz portion and build up to more over a period of time.

It is traditionally made from wheat berries, but can also be produced from other varieties like rye, kamut, barley, millet, buckwheat or quinoa, with each having their own special bouquet of flavors.

Quinoa is a wonderful gluten-free grain to use when making rejuvelac. We recommend using it for your ferment if you are especially sensitive to glutenous grains, like wheat, barley or rye.

As we mentioned, the process of fermenting the sprouted grains in water encourages high enzymatic activity but also, as a lactic acid ferment, supports the production of beneficial Lactobacillus bacteria. When consumed, these friendly microbes can further proliferate the gastrointestinal tract and help to balance our gut microbiota.

In research conducted by food chemist Dr Harvey Lisle, rejuvelac was shown to be rich in proteins, carbohydrates, Lactobacillus, B vitamins, vitamin. C, vitamin E, dextrines, phosphates, Saccharomyces and Aspergillus oryzae.


  • Introduces friendly lacto-bacteria into the gastrointestinal tract
  • Encourages regular bowel movements
  • Energizes the body through enzymatic activity and cleansing actions
  • Helps to remove toxins and excess undigested waste material
  • Acts as a digestive aid and can increase the absorption of nutrients

Sprouting Grains:

Sprouting the grain first before fermentation, while not completely necessary, is highly recommended it as it will only boost beneficial components. The sprouting process will take a few days of preparation before you make your actual recipe, but it is very simple.

First off, you want to use whole, raw, non-GMO and preferably organic grains that have not been heat treated or radiated. Once you have some high-quality grains, in this case either soft wheat berries or quinoa, you are ready to make rejuvelac!

Directions for Sprouting Grains:

  1. Take 1/2C of dry grain (whichever grain you are using), and rinse it thoroughly in clean pure water.
  2. Soak it overnight, or about 8 hours, in a one-quart mason jar with a loose lid.
  3. Place a clean mesh lid on the top of the jar and strain out the soak water.
  4. Fill the jar again with pure water, stir and strain again.
  5. Flip the jar over, with the mesh lid angled downward, into a dish to drain.
  6. Rinse your jar of grains once a day; drain each time.
  7. Watch for little sprouting white hairs after day one, it usually takes between 1-3 days depending on the room temperature and grain variety.

To Make Rejuvelac

The traditional rejuvelac recipe is made with soft wheat berries. Most people sensitive to gluten, can easily digest this form of sprouted grain liquid, but for people with severe allergic reactions to gluten or those who have celiac disease, it is best to use other non-glutenous varieties such as quinoa.


  • Sprouted grains (wheat or quinoa or barley, etc) made from 1/2C dry grains
  • Pure filtered or distilled water


  1. Once you have sprouted your grains:
  2. Using another clean one-quart jar, add the sprouted grains and cover to the top with pure water.
  3. Cover the jar with a loose lid or a mesh lid with cloth over the top or use an airlock cap.
  4. Ferment on a counter top or cupboard space, but keep out of direct sunlight.
  5. Gently swirl the jar a couple times a day to move the grains around.
  6. Allow to ferment for 1-2 days or until it becomes slightly cloudy with some bubbles.
  7. When it is ready to decant, strain the liquid out and compost the sprouted grains.
  8. Store in the refrigerator for up to 2 weeks.

Your final fermented liquid should be slightly cloudy with a tangy taste and pleasant citrus-like aroma.

How to Use

Rejuvelac does agree with most people, but not everyone, so it is good to start out slow with small amounts (2T) to test it out if you are prone to digestive sensitivities.

Drink rejuvelac first thing in the morning as well as before or between meals for optimal results.  Again, it is best consumed in smaller quantities rather than large glasses, especially if you are new to drinking it.


Recipe Friday: Healthy Chocolate Pudding


I made this up when I was craving a chocolate treat. My health issues were flaring, so I had to be very careful with what I ate. This worked!
The kefir is a good probiotic; the honey provides a healthy sweetness. Since this is no-cook, the benefits of each are not compromised.
Maca is a plant-based superfood. This is an adaptogenic herb and it can balance hormone levels, boost energy, and support a healthy libido. It is rich in antioxidants; enhances mood, energy, and memory; balances estrogen levels, and boosts male fertility. See
Matcha green tea is another adaptogenic superfood. It helps boost the immune system; aids in detoxification; slows cancer cell growth; and can help with weight loss. See
Raw cacao is also an adaptogenic antioxidant.
This recipe provides protein from chia seeds and protein powders.
The coffee granules are optional; coffee intensifies chocolate flavor.


  • 1/3 cup chia seed
  • 1 tablespoon raw cacao powder
  • 1 (heaping) tablespoon maca powder
  • 1 (heaping) tablespoon matcha green tea powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons raw honey (optional) or other sweetener such as maple syrup, give or take to taste
  • 1 scoop high-quality chocolate protein powder
  • 1/2 scoop high-quality vanilla protein powder
  • 1 teaspoon instant coffee (optional)
  • 1 1/2 cups dairy or nondairy milk
  • 1/2 cup kefir


Mix together in either a blender or a tall container for an immersion blender.

Add all ingredients to the container.
Blend until all ingredients are incorporated and pudding is smooth (2-4 minutes, depending on the blender and how smooth you like it).
Cover and refrigerate 4 hours or overnight.

Yield: 2 cups
Prep Time: 3 minutes
Cook Time: no cook

Immune Boosters: Three Great Sources


This is cold and flu season. Armed with the information in this post, I have been drinking my tea blend with immune-boosting herbs. I have elderberry syrup in the ‘fridge for dosing. I include antiviral herbs/remedies in my smoothie. I diffuse my antiviral and antibacterial essential oils day and night. I use my DIY antiviral/antibacterial spray on surfaces and bedding. We’re sticking to whole, unprocessed foods and cutting out sugar. A couple of times we have felt as though we might be coming down with something, but we get extra rest and drink plenty of clean water, along with these care steps; and we are healthy.

I get a lot of really good reading material in my e-mail box, all of it free. Following are three sources I trust, and all three have great information. I recommend subscribing to each of them. The information in this post is taken from each of the three sites referenced.

This first one is from Wardee Harmon, of Traditional Cooking School. At this link, she provides a helpful 20-minute video to describe each of her immune boosters and remedies; then she offers an extensive article with lots of extra links for even more information.

Wardee’s recommendations:

  1. Strengthen your immune system with a clean, whole-foods diet.
    1. Nutrient-dense, organic, real food with healthy fats and fermented foods
    2. Avoid processed foods
    3. Drink and bathe in clean, filtered water
  2. Detoxify your environment
    1. Take a close look at your personal care and cleaning supplies
  3. Ditch the sugar
    1. Sugar turns off your immune system for the duration of the time it takes to be digested.
  4. Balance your gut flora
    1. 80% of your immune system resides in your gut
    2. Fermented / cultured foods play a key role
    3. Get some good pre- and pro-biotics
  5. Use herb and food-based natural home remedies for cold and flu
    1. Elderberry
    2. Raw garlic
    3. Fresh ginger
    4. Raw honey
    5. Vitamin C
  6. Try essential oils to relieve cold and flu symptoms
    1. All of these are useful against viruses:
      1. Lavender
      2. Oregano
      3. Cinnamon
      4. Chamomile
      5. Hyssop
      6. Helichrysum
      7. Ravintsara
      8. Coriander
      9. Clove
      10. Tea tree can prevent the flu virus from entering healthy cells

Avenues for use include:

        1. Diffusing
        2. DIY cleaning / air sprays
        3. DIY soaps and personal care
        4. Essential oil home remedies (i.e., adding oils to honey and vinegar)
        5. Adding to a bath
  1. Don’t forget homeopathy to treat cold and flu. Wardee’s recommendations:
    1. Arsenicum album for fevers, influenza, anxiety, exhaustion, and restlessness.
    2. Bryonia for splitting headaches, influenza, dryness of mouth, excessive thirst, nausea, dizziness, and faintness on rising up.
    3. Cinchona officinalis for dehydration, influenza, traumatic fever, and pain in limbs and joints.
    4. Eupatorium perfoliatum for influenza with great soreness of muscles and bones, fever, and thirst.
    5. Gelsemium sempervirens for colds, aching, tiredness, heaviness, weakness in muscles, sneezing, drowsiness, and pain from throat to ear.
    6. Influenzinum for fever, headache, weakness and fatigue, general ill feeling with chill, headache, and dry cough.

Please visit Wardee’s site for the full article, with even more links to great information.

Next up: Robyn Openshaw from Green Smoothie Girl. Her site includes a 2-minute video, a list, and the story of how she helped her college-age daughter avoid antibiotics.

Her list (Take the first 6 in this list at the first sign of illness as directed, for 2 weeks only, but take #7 always):

  1. Vitamin C
  2. Zinc
  3. Oregano oil (in caps)
  4. Goldenseal (herb in capsules)
  5. Kyolic garlic (in caps)
  6. Colloidal silver (preferably a nano formulation, which has much higher efficacy)
  7. Beta Glucan

Dr. Josh Axe writes up an informative article explaining what a virus is, how they spread, and what anti-viral herbs are.

His top antiviral herbs:

  1. Elderberry
    1. Elderberry can be used as a safe treatment for influenza A and B.
  2. Echinacea
    1. Echinacea has the capacity to reduce virus infections and tumors.
  3. Calendula
    1. Calendula protects cells from damage and fights viruses, inflammation, and bacteria.
  4. Garlic
    1. Experiments have shown that garlic — or specific chemical compounds found in garlic — is highly effective at killing countless microorganisms responsible for some of the most common and rarest infections, including tuberculosis, pneumonia, thrush and herpes. Because of its antiviral properties, garlic can be used to treat eye infections and as a natural ear infection remedy. Some more raw garlic benefitsinclude its ability to reduce the risk of cancer, control hypertension, boost cardiovascular health and fight hair loss.
  5. Astragalus root
    1. Astragalus root inhibits viruses and boosts the body’s immune system.
  6. Cat’s claw
    1. This powerful herb is antiviral, anti-inflammatory, antibacterial and antifungal
  7. Licorice root
    1. Besides being antiviral,  licorice root benefitsinclude:
      1. Sore throat remedy for fast relief
      2. Cough natural remedy
      3. Protection against leaky gut signs and symptoms
      4. Heals adrenal fatigue
      5. Pain relief
  1. Olive leaf
    1. The olive leaf has antiviral properties, giving it the ability to treat the common cold and dangerous viruses, including candida symptoms, meningitis, pneumonia, chronic fatigue syndrome, hepatitis B, malaria, gonorrhea and tuberculosis; it also treats dental, ear and urinary tract infections and is a natural treatment for shingles.
  2. Oregano essential oil
    1. Oregano is proving to be superior to some antibiotics, without harmful side effects. It is antiviral, antibacterial, and antifungal. It reverses viral infections, allergies, tumors, parasites, and disease-causing inflammation.

Click on his article to read how to make herbal infusions, herbal-infused oils, and recipes using these herbs and essential oils.

Five Natural Health Online Summits

There are some interesting webinars coming up, which look to have valuable information.

The CBD Health Revolution started Monday, Jan 13th.

Is CBD really the wonder drug it’s purported to be? Join me to learn about the revolutionary healing properties of CBD (legal in all 50 US states) for chronic pain, insomnia, addiction, cancer, epilepsy, anxiety, PTSD, diabetes, skin issues, MS, Alzheimer’s and other conditions! Don’t miss The CBDHealthRevolution from January 13-19, 2020, free and online!


Little-Known, Life-Changing Secrets Summit, January 22 – 28

From Dr. Eric Zelinski’s newsletter:

Our friend Brian Vaszily has done something pretty awesome…

He has gathered 21 world-renowned longevity and anti-aging doctors & researchers (including me – Dr. Z) to reveal our THREE biggest health secrets to you. He’s showcasing these interviews in an upcoming online event called The Little-Known, Life-Changing Health Summit, and you’re invited to join his Global Premiere!

BONUS: Not only is the event F-R-E-E, Brian is also giving you these TWO special reports when you sign up today!

  1. 30 Herbs & Botanicals for Anti-Aging & Longevity
  2. 25 Surprisingly Toxic Everyday Products to Stop Feeding Your Body


The Fasting Lifestyle Summit is free from January 27 – February 2, 2020.

From GreenMedInfo newsletter: Although it’s a popular topic these days, the practice (and lifestyle) has been around for centuries. Sam and Mitch Asser, your hosts, are here to help you learn the essentials of good nutrition: eating whole, non-processed foods, exercising regularly, staying on schedule and then… considering a fast as part of your routine. They’ll share that wisdom with you during The Fasting Lifestyle Summit, January 27 – February 2, 2020.


Genius of Your Genes Summit, February 10 – 16:

From GreenMedInfo newsletter: The best-kept secret to creating delicious meals is to prepare them with a heart of gratitude. When you do, the food “feels” your energy and responds in a loving way. This is the true meaning of the saying “food is medicine.” Unlock Donna Gates’ 192-page recipe eBook, Living Cookbook, and learn 107 delicious recipes covering smoothies, salads, veggies, dressings and sauces, proteins and desserts AND gain FREE access to the upcoming Genius of Your Genes Summit – starting February 10


The Regenerate Yourself Masterclass is online and FREE from February 24 – March 1, 2020.

From Sayer Ji’s e-mail:

The REGENERATE YOURSELF masterclass starts on February 24th (over a month before the book launches!) In this masterclass, you’ll get a deep dive into the practical applications of many of the key concepts in the book, delivered by yours truly (along with three of my favorite colleagues). You’ll learn about…

  • Fascinating new science of “food as information”
  • Using spices, common foods and culinary techniques as “medicine”
  • Facts about cancer and heart disease screening (and prevention!)
  • How your body extracts energy from sources other than food
  • To reverse the most common forms of degeneration (with food!)
  • Regenerative, simple fitness practices with maximized effects
  • Sorting through conflicting, out-of-date dietary recommendations
  • And so much more!

This is presented by Sayer Ji (founder of Enjoy his free download on the top 15 Strategies to Regenerate Your Body and Mind, with more bonus content to come before the event begins.

Recipe Friday: Dry Skin Brushing

RecipeFridayDrySkinBrushingimage taken from

This isn’t exactly a recipe, per se, but can be part of a “recipe for good health.”

Robyn Openshaw, aka “Green Smoothie Girl,” posts excellent information about the benefits of dry skin brushing. She includes a video and a printout for instruction.  She also offers a laminated version. I’ve never regretted signing on to Robyn’s list, as she never spams and I get such great information from her.

Never heard of dry skin brushing?  Please visit her site and learn about this valuable immune-boosting technique. It can be done a couple of times a week before showering.

Skin Brushing With A Dry Brush: Why And How, Step By Step

Several YouTube videos are available, as well. I appreciated “Dry Skin Brushing Technique for Lymph Health by Dr. Mindy Beck.”




I can’t say as I know much about grief. I’ve grieved for sins, for events and issues that did or did not take place. I’ve grieved over hurts and injustices. But grieving for the dead? This is new to me, as, previously, no one close to me has died.  But now my mother in law has died. I don’t know how grief feels or looks; I’m unsure of how it all plays out.

Most cultures, at some point in their early histories, developed a process for expressing grief: wailing and cries; periods of silence; wearing black or black arm bands; sitting with the body; long processions and flowers and fruit; altars with offerings; images and religious symbols. For the most part, they provided for public expression of grief and support for the bereaved. Death was a public event, and there were social rituals. Grief was allowed to be expressed in an open and unrestrained way, and was communally shared.

Of course, communities were smaller then.

People used to put more time into the serious business of grief.

We’ve rather cleaned things up in our sanitized American culture. We’ve done away with community-wide ceremonies for the most part, unless someone was quite famous. We are mostly expected to contain our grief and keep it personal. We keep some of the rituals that separate life and death, but they’ve been muted.

We’ve been busy at our house, with the visitation and funeral planning and carrying out, with receiving cards and writing thank you cards, cleaning and hauling possessions and decision-making, driving around to banks and lawyers and donation sites. We thought we might have a “normal” schedule this week, but it’s not panning out that way so far. We’re still wrapping up loose ends.

How am I feeling? Honestly, I don’t know.

Up front, I am incredibly sleepy. We have both been fighting off a viral bug that’s been going around. The bug hasn’t gotten either of us to the point of being bed-ridden or miserable, but we’ve been doing a lot of sleeping when we can; that’s something that doesn’t usually happen. And whether I get a nap or not, my nighttime sleep is interrupted frequently; I don’t stay awake for long, but I wake up a lot.

I’ve also noticed that inspiration is dry. It’s hard for me to even try writing about this. It’s easier to just not think about the blog, or reading blogs, or writing.

Am I supposed to go with this flow? Let myself grieve? Is this what grieving feels like? Should I be getting back in the saddle and getting on with what we usually do? I mean, we still make meals and eat, we still do laundry, still go to church, still go to our volunteer activities. Everything is muted, though. Sometimes it feels like I’m passing through a dream. And then the day is ended and I go to bed, just to do it all again.

We keep catching ourselves: after church, we always go to see her. We ran into someone she hasn’t seen for a long time, and we want to share that with her. Did she see that article in the paper? Oh yeah – she’s not there any more.

She’s really gone, and we’re not used to it.

A whole ‘nother side to this is that we know she went home to Heaven, and she’s with her Savior, Jesus. Much abiding peace goes along with that. We are grateful.

So we have some joy amid the loss. We can’t be sorry that her fleshly body is gone, because she wanted to go home so much, and now she’s living eternally with God, just like He promised.

What does grieving look like to you?