GOOT (Garlic oil ointment)

I love Winters. There is something romantic about Winters. The fog... the cold.. the coffee..the fireplace.. warmth of the woolens.. Christmas... New Year.. lights...decorations.
That said, winter also brings with itself some nasty bugs and illnesses like colds, coughs, infections, fevers and the frequent doctor visits. I am all about staying as natural as possible. I don't take any medications...never. I take health supplements but no medications not even for a headache. It makes me feel very strong from inside and I like to put myself through stress tests, well unless it is some life threatening situation.
 I made this ointment a few days back to fight cold and cough and it worked like a miracle. I kept applying it on my chest, back and under my feet all day and started to feel better withing a day or two.

P.S. I am not the founder of GOOT. It is an age old remedy for warding off colds, pneumonia, ear and sinus infections.

Here is how you make it:

• Warm 3 tablespoons of Extra Virgin Coconut oil over stove until melted and add 3 tablespoons of olive oil.
•  Remove from heat and add 3 tablespoons of fresh chopped garlic.
• Blend at slow speed, then at high speed for 2 minutes. 
• Pour mixture through a screen to remove chunks of garlic that the blender may have missed(optional).
• Pour into a wide mouth jar.
• Refrigerate.

GOOT turns into a thick soft paste after 1 hour. GOOT, rubbed into the skin, transfers raw garlic oil directly into the blood stream.


GOOT kills Candida, parasites, bad bacteria and virus by direct application. In addition, it treats systemic infections by absorption through the skin into the blood supply and travels throughout the body.

I don't have a picture, not taken one yet. Will post the pic very soon.

Stay warm, healthy and happy this winter!
A very Happy Thanksgiving in advance :)

Cooking Oils...fats are very important for healthy body functioning.

In today's world of processed foods, who cares about what fats are we letting in our body and how detrimental it is in the long run for generations to come. Who has the time to think about what we are putting in our bodies?

But don't you think the food we eat is the most important thing in our lives...Everything else will follow...good health, happiness, beauty, fun, the capacity to work hard and the capacity to live a fulfilling life.

I use only 3 kinds of fats for cooking, ghee, butter and coconut oil. And I cant tell enough how much it has benefited  me any family. Other sources of just edible fats would be fresh poultry, red meats, raw nuts ,fruits like avocado and some cheeses.

I wont go on and on lecturing about how good Coconut oil is for all purpose cooking. I use it in my food and tropically on my skin. Either ways it is excellent! What is important is the source you get it from. I prefer Tropical Traditions Gold Label http://www.tropicaltraditions.com/virgin_coconut_oil.htm.

Here is what Dr Mercola says about coconut oil:

http://articles.mercola.com/sites/articles/archive/2010/10/22/coconut-oil-and-saturated-fats-can-make-you-healthy.aspx

http://www.youtube.com/watch?v=vOBuAe1IVRM

http://www.youtube.com/watch?v=txWk1vWJjJM

My personal experience would be, it has helped me with severe digestive issues, keeping my weight under control, helped me maintain a younger looking skin(by applying it tropically), good for hair and the best part about cooking with it is food does not taste"coconut-y" although when used it baking, it might impart a very mild "coconut-y" flavor and I can live with it.

Enough said....I LOVE MY COCONUT OIL :)

Fudge Pudding Pops

It is all about the same great taste using much healthier ingredients :) I Just love this one!

This pudding pop is so creamy and rich, no one could tell there is no dairy in it. Have it as a Pop or eat it like pudding, it is a Superfood!


Ingredients(for 6 pops):

1. Cashews - 1 cup.
2. Avocado - 1 medium sized.
3. Dates - 8-9 pitted (depending on how sweet you want them to be).
4.  Cocoa powder - 1  1/2 Tbsp
5. Honey- 1/2 Tbsp
6. Water - 1- 1 1/2 cups (depending on your blender).
7. Salt - a pinch.

Process:

• Soak the cashews and dates for 1/2 - 1 hour.
• Blend the cashews and dates first using a little water till they turn into a smooth paste.
• Now add the other ingredients in the blender and blend thoroughly till it forms thick creamy pudding like consistency.
• Pour into Popsicle moulds and freeze for pops or you could eat it straightaway like a pudding.

Cashew-Dates-Avocado Pops.

I love it when my daughter eats it..really I mean look at the ingredients! and I make it all with organic ingredients which adds to the goodness. If you ask me about the taste, I would say "the taste is divine" :).
Everyone has their own opinion though. My Hubby who is not a big fan of avocados was like "Really? Avocado pops??!!" but the good part is that he ate it happily and gave some expert comments too like he would have preferred it more if the color did not turn green which masked the fact that there are cashews and dates in it and that it would have looked more tempting if it had some pieces of dates and cashews sticking out of it. Feedback taken..but I cant do much about the color though :) 


If you don't freeze the mixture and simple refrigerate it, you could have it as a pudding. I love the taste.


 Here it goes:


Ingredients(for 6 pops):

1. Cashews - 1 cup.
2. Avocado - 1 medium sized.
3. Dates - 8-9 pitted (depending on how sweet you want them to be).
4. Water or Coconut Milk - 1 - 1 1/2 cups (depending on your blender).
5. Salt - a pinch.

Process:

• Soak the cashews and dates for 1/2 - 1 hour.
• Blend the cashews and dates first using a little water.
• Now add the other ingredients in the blender and blend thoroughly till it forms thick creamy pudding like consistency.
• Pour into Popsicle moulds and freeze for pops or you could eat it straightaway like a pudding.

Enjoy!

Raspberry-Blueberry-Banana swirl Pops.

This one is my husband's favorite :) Not all pops that I try end up in my blog. Some of the combinations are a complete flop. But you got to try right? You got to be fearless when it comes to cooking and creating foods.
Again, there are still some recipes that are a hit in my family but they finish before I get a chance to click a perfect picture.
Anyways, the one I am about to share is a very good combo and a hit in my family. Hope you like it too. Here it goes.

Ingredients(for 6 Popsicles):

1. Fresh Raspberries - 1 1/2 cup.
2. Fresh Blueberries - 1 1/2 cup.
3. Ripe Bananas(spotted) - 2 large
4. Cashew Milk - 1/2 cup 
5. Honey - 2 Tbsp
6. Salt- 1/16 th Tsp

Process:

• Puree Raspberries and a Tbsp of honey and fill 1/3rd of the moulds and freeze for 1/2 hour-45 min.(do not add water while pureeing).
• Puree the bananas with cashew milk and a pinch of salt.
• Take previously filled moulds out of the freezer and fill another 1/3rd with the banana puree and freeze again.
• Puree blueberries and a Tbsp of honey(do not add water)
• Takeout the moulds and pour the blueberry puree to fill the moulds.
• Now using a bamboo skewer blend the layers so they they form nice swirls(do not overdo).
• If the previous layers are too hard, leave them on the counter in room temperature for about 10 minutes and then make the swirls.
• Now freeze the moulds overnight or a minimum of 6 hours before serving.

Acai and Berries Antioxidant Pop.

A jumbo dose of antioxidants for Kids who refuse to have them in their true form. It makes me feel good every time my family indulges into healthy treats like this one and relish every bite at the same time.

Raw Acai powder can be found in any health food store.

Ingredients(for 6 bars):

1. Strawberries - 1 cup chopped.
2. Blueberries - 1 cup.
3. Raspberries - 1/2 cup.
4. Blackberries - 1/2 Cup.
5. Raw Acai Powder - 3 Tbsp.
6. Freshly squeezed orange juice - 1/2 cup.
7. Extra virgin Coconut oil- 2 Tbsp(melted).
8. Honey - 2-3 Tbsp (according to taste).

Process:

• Put all ingredients in the blender and blend thoroughly till they get into a creamy texture.
• Taste for sweetness.
• Pour into moulds and freeze overnight or a minimum of 4 hours before serving.

Enjoy! 

Pineapple-Strawberry-Coconut Fruit Bars

I always keep my recipes short and simple...very important for moms like me who are always on the go.

We all love this Popsicle and it is so nutritious and a good source of vitamins and fiber.

I love this mold as it is BPA free http://www.amazon.com/gp/product/B000G32H3Y/ref=oh_details_o00_s00_i03

Ingredients (for 6 bars):

1. Pineapple(fresh/frozen) - about 1/3 of the whole pineapple/ 2 cups chopped.
2. Strawberries(fresh/frozen) - 3 cups(chopped).
3. Unsweetened shredded coconut - 1 1/2 cups.
4. Freshly squeezed orange Juice - 1 1/2 cups.
5. Honey - 2 Tbsp (or as desired).
6. Salt - 1/10th Tsp/ a pinch.

Process:

• Put all ingredients in blender and blend thoroughly.
• Check for sweetness.
• Pour into the Popsicle molds and freeze for minimum 4 hours before serving.

Veggie and meat burgers.

This is one of my daughter's favorites and we love it too. I use Organic grass-fed ground beef, but if you are not very fond of beef you could use ground chicken or turkey instead. I am not a big fan of pork although it tastes awesome, you could use it if you are fine eating pork. Whatever you use, it is going to be tasty. All my recipes revolve around kids' taste buds, my ultimate goal while cooking is to get my daughter to eat happily :)

Ingredients:

1. 1 pound ground grass-fed beef (you could use the 16% fat or the extra lean, I use the 16% fat).
2. 1 large carrot - Finely Chopped
3. Chopped String Beans - a handful. (You could use any vegetable of your choice)
4. Boiled Kidney beans - 1 cup.
5. Chopped cabbage - 1 cup.
6. Chopped onions - 1/2 cup.
7. Chopped garlic - 4-5 large cloves.
8. Ground Cumin - 1 Tbsp.
9. Ground Coriander - 1/2 Tbsp.
10. Ground Chipotle  Pepper - 1 Tsp
11. Ground Cayenne Pepper - 1 Tsp 
12. Ground Cloves - 1/8th Tsp.
13. Salt - according to taste, I use about 3 Tsp.
14. Cheese(optional)- Can use mild Cheddar cheese if you can tolerate.

Process:

• In a pan heat some ghee/ coconut oil and saute the vegetables till they are almost cooked(crisp).
• In a food processor mash the boiled kidney beans or boil it really nicely, strain the water and mash it with a fork.
• Now mix the vegetables, mashed kidney beans and the other ingredients thoroughly with the ground meat.
• Shape it up like burgers and neatly place on a cookie sheet/ stoneware baking tray.
• Heat up the oven to 350 degrees and let cook.
• Check after 1/2 hour, cook more of needed.
• Enjoy with Tomato Ketchup Sauce.

Blueberry-Banana smoothie.

This one is a variation of the Strawberry Smoothie. Can be made with or without the SCD 24 hr yogurt, but I prefer the taste with the yogurt. Even if you prefer to use just plain water, the taste is going to be super refreshing, I promise :)
The best part about these smoothies are that they work great with kids. YES! They do...and what a healthy alternative to commercial smoothies, although they clam to be "100% natural". I will share one more trick. Add a little more water and pour into Popsicle racks for yummy Popsicles.They come out really great :)

Ingredients for two tall glasses:

1. 1 ripe Avocado.
2. 1 ripe banana (3/4th of a large banana).
3. 3 cups fresh or frozen Blueberries
4. 1 cup SCD 24 hr yogurt.
5. 1 Tbsp honey or as desired.
6. 1 1/2 cup water.
7. Ice Cubes.

Process:

• Put all the ingredients in your blender and blend for about 30 seconds-1 minute(depending on how powerful your blender is).
• Pour into tall glasses and enjoy :)

                               

Casein Free Strawberry Smoothie.

This one is very very easy and flexible. People who can tolerate casein can also add the SCD 24 hr yogurt and some water.
The avocado is what makes this smoothie creamy so do not miss the avocado.
I make my own nut milk at home and prefer Cashew milk over others.

Ingredients for two tall glasses:

1. 1 ripe Avocado.
2. 1 ripe banana (3/4th of a large banana).
3. 3 cups fresh or frozen strawberries.
4. 2 cups Cashew milk/ coconut milk/ almond milk as per choice.
5. 1 Tbsp honey or as desired.
6. Ice cubes

Process:

• Put all the ingredients in your blender and blend for about 30 seconds-1 minute(depending on how powerful your blender is).
• Pour into tall glasses and enjoy :)

Sauerkraut

A wonderful fermented food with a ton of health benefits SAUERKRAUT.

Did you know the number of bacteria in human body outnumber your cells by about 10 to 1? These bacteria in turn are comprised of both beneficial ones and harmful ones. The ideal balance is about 85 percent good bacteria and 15 percent bad. Maintaining this ideal ratio is what it’s all about when we’re talking about the importance of probiotics. It’s important to understand though that probiotics are not a new concept. The only thing that’s new is that one can take them in pill form. But historically, mankind has consumed large amounts of probiotics in the form of fermented and cultured foods, which were invented long before the advent of refrigeration and other forms of food preservation.

Fermented foods not only give a wider variety of beneficial bacteria, they also give far more of them, so it’s a much more cost effective alternative. Here’s a case in point: It’s unusual to find a probiotic supplement containing more than 10 billion colony-forming units. Fermented vegetables produced by probiotic starter cultures,  have10 trillion colony-forming units of bacteria. Literally, one serving of vegetables is equal to an entire bottle of a high potency probiotic! So clearly, you’re far better off using fermented foods.

The fresh cabbage leaves, if it’s organically grown (not the one from chemical farming), will be covered in Lactobacilli—lacto-fermenting bacteria. You don’t need to add anything. Just chop it up. Add some salt in the initial stages. (The salt is added in the initial stage in order to stop putrefactive bacteria from multiplying.) Then as the Lactobacillus stop working and start multiplying, they produce lactic acid. That’s why they’re called Lactobacillus. That’s just lactic acid.

If we look at the research in lactic acid, it is one of the most powerful antiseptics. It kills off lots and lots of bacteria.... So as the lactic acid starts producing, it will kill off all those putrefactive and pathogenic microbes and preserve the food. It’s a great preservative... A good batch of sauerkraut can keep for five to six years without spoiling or rotting, as long as it is covered by its own juice.


This anaerobic process (fermentation) does more than just preserve the food, however. It also makes the nutrients inside the food more bioavailable. The amount of bioavailable vitamin C in sauerkraut is 20 times higher than in the same helping of fresh cabbage!

This is because in the fresh cabbage, vitamin C is bound in the cellulose structure and various other molecules, and our digestive system is just not able to cleave it off and absorb it. Lots of it goes undigested and come out right out of you. So despite the fact that cabbage may be very rich in vitamin C, a lot of it we will not be able to absorb. But if we fermented that cabbage and made sauerkraut, all the vitamin C becomes bioavailable.

So that was lot of info about this wonderful food. Here is how we make it:

1. Shred the cabbage to the preferred level of coarseness.
2. Pack a layer in the container and sprinkle with a little salt. 
3. Tamp each layer firmly to press water out of the cabbage.
4. Continue until the container is filled to within 1 inch of the top. 
5. Fermenting crocks typically come with stones to weight down the sauerkraut. If you’re using a different container, place a plate over the top of the cabbage to compress it. A jug or jar filled with water works well as a weight. It’s fine if the cover doesn’t fit edge to edge within the container because the brine will cover the fermenting cabbage. 
6. The most critical aspect of making sauerkraut is the brine. The vegetables have to be submerged under liquid.
7. Typically the cabbage and salt combination will produce enough water to form a natural brine, but if the liquid doesn’t rise above the plate or stone level, make a brine by dissolving 1 tablespoon of salt in 1 cup of water.
8. After the sauerkraut is packed and submerged, replace the lid on the crock or place a cloth over the container and set it in a secluded spot in the kitchen. Check on it periodically to track progress. Fermentation varies upon temperature and how much salt was used. The hotter the weather or the less salt used, the more quickly the sauerkraut will be ready. 

The Green Smoothie.

One of my favorites. I am sure you will love it too.

Ingredients:(for 2/3 servings)

1. Pineapple - fresh preferred, about 1/4th of a fresh pineapple
2. Orange Juice - 3 cups freshly sqeezed
3. Spinach - a hand full for each serving
4. Carrots -1 
5. Vitamin C powder - any sugar free version will do. I use Ester C 750 mg.
6. Black Salt
7. Honey(optional)- 1 Tsp

Process:

Blend all the above ingredients in a blender and your drink is ready :)
Can strain it if less fiber is desired.

Cozy Little Feet :)

I have been fascinated towards making foot warmers for those tiny little feet. Baby stuff are so much fun to make. Hard to let go without finishing. Baby/Kids stuff are very rewarding to make, considering their small size they get done very quickly.  I have been trying some designs and made just one piece of each design. They came out quite good. I am happy with the results :) Nice mommy-made socks for my little one...what a nice feeling. Will post pics of pairs soon. For now just 1 piece of each pair. I was too restless to try out different designs. Did not have the patience to make two pieces with similar designs together.

Little Blue Bootie. Technique:Crochet.

Orange boots with shoe lace. Technique:Crochet.

Socks and a little brown bootie. Technique:Crochet.

Water Kefir

Water kefir grains (also known as Sugar Kefir Grains or Tibicos) allow for the fermentation of sugar water or juice to create a carbonated lacto-fermented beverage. Incredibly easy to brew, the starter culture can create a new batch of kefir every 24-48 hours. This makes a fantastic non-dairy alternative to milk kefir and can be flavored after brewing to make a variety of delicious sodas.

For more detailed information about what they exactly are Click Here.

To know their exact composition Click Here.

My Husband took his first sip of water Kefir and concluded "Now I know exactly how you were staying so happily without me the past 1 month. You were busy making home made beer and drinking it." LOL. Actually it does taste a bit alcoholic, much like beer(esp the one I make using Jaggery). I have not had much alcohol since I got pregnant with my daughter, so this is quite a thing for me. I love it anyways!




We started Water Kefir after 1 year of doing the SCD diet.

Water Kefir that I made using Kefir Grains,Spring Water, Himalayan Salt and Jaggery.

 Dont know what Jaggery is? Cick Here.

Water Kefir Grains.

The typical recipe for Water Kefir is:

• 4 cups Spring water.
• 4 Tbsp Sugar.
• 4 Tbsp Kefir Grains.
• 1/8 th Tsp Himalayan salt/ pure sea salt.

Process:

• Mix all the above ingredients and let them stand for 48 hours.
• After 48 hours strain the mixture through a nylon strainer to seperate the kefir grains.
• If you want a fizzy carbonated drink, keep the liquid in an air tight container for another 24-48 hours.

My Kefir Supply for just 2 days :)

Enjoy Your Kefir and feel good and happy! :)

Milk Kefir(Using Starter)

If you are serious about boosting your immunity and increasing your daily energy, then adding traditionally fermented foods to your diet is a must. Kefir, which means 'feel good" in Turkish, is an ancient cultured, enzyme-rich food filled with friendly micro-organisms that help balance your "inner ecosystem" to maintain optimal health and strengthen immunity.

Kefir's tart and refreshing flavor is similar to a drinking-style yogurt, and it contains beneficial yeast as well as the friendly 'probiotic' bacteria found in yogurt. When used regularly, the naturally occurring bacteria and yeast in Kefir combine symbiotically to help balance your intestinal flora and boost your immunity.

Among its many beneficial powers, Kefir:

• Provides supplemental nourishment for pregnant and nursing women
• Contributes to your healthy immune system
• Promotes a relaxing effect on the nervous system and benefit many who seek a restful night's sleep
• Helps support your normal intestinal tract function, promote bowel movements and your healthy digestive system -- and is beneficial after the use of antibiotics to restore balance to the digestive tract
• Curbs unhealthy food cravings by making your body more nourished and balanced.

The exceptional nutritional content of Kefir offers a wealth of healthy benefits to people in every type of condition. More than just beneficial bacteria, Kefir contains minerals and essential amino acids that help your body with its natural healing powers and maintenance functions.

The complete proteins in Kefir are partially digested and therefore more easily utilized by the body.

Tryptophan, one of the essential amino acids abundant in Kefir, is well-known for its relaxing effect on the nervous system. Because it also offers loads of calcium and magnesium -- both of which are critical for a healthy nervous system -- Kefir in the diet can have a particularly calming effect on the nerves.

Rich in vitamin B12, B1, and vitamin K, Kefir is an excellent source of biotin, a B vitamin which aids the body's absorption of other B vitamins, such as folic acid, pantothenic acid, and B12. The many advantages of maintaining adequate B vitamin intake range from regulation of the normal function of the kidneys, liver and nervous system to helping promote healthy looking skin, boosting energy and promoting longevity. Kefir's ample supply of phosphorus -- the second most abundant mineral in our bodies -- helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy.

Add caption

I have made my Kefir using the Body Ecology Starter and it came out great. I will be ordering some kefir grains soon and experiment with them too. For now I think I am very happy with this particular starter and totally hooked to it.

How to make it: Time and temperature are two important factors that determine how thick and tasty your Kefir will be. In the warmer months Kefir may be ready to drink in 18 hours. If you let it sit out too long at room temperature, it will become thick and eventually start turning into cheese and whey. If your Kefir is "lumpy" and too sour, you are leaving it out too long. It should be creamy and "drinkable"...a little thicker than milk. At this point, shake it well and place the Kefir into your refrigerator. It will thicken slightly since it is continuing to culture, but at a much slower pace.

Enjoy your Kefir! :)

Missed Dancing all this while.

Ahh...finally hubby is back..meeting after over 1 month was so sweet :) He looked as new and fresh as he did when we first met 6 years back LOL. I spent our 5th anniversary all alone here so off course he had to compensate... and he did with a ton of gifts and a lovely gold pendent that he got from India. I and Sanchayita missed him so much. It is only when you separate from a loved one that you understand the real value of his/her presence in your life.

And I missed dancing immensely too the past 2 months. Although I did practice at home but I missed seeing the girls and my Guru. The chit chatting and laughing on small things :).Dance is something that is deep deep ingrained in me, in my soul. Dance is meditation, dance is peace, dance is worship, dance is the feeling of oneness with the universe, with the divine lord, the Almighty. Oh..I just can't describe what it means to me to wear that practice saree, close my eyes and get away from this world, to different world, a world where I am just me. I am so glad I will be starting again next week and I have a lot to catch up with. The girls have been learning a new Jatiswaram all this while. God! Catching up with two months missed lessons is not going to be easy!
Posting a few pictures from our Holiday party last December. We had so much fun.

The Girls, goofing with Hand Warmers that Di gifted us..I am the standing girl on the left hand side wearing the olive colored saree. 

Yummy Food.

The "Charming Chikas"

Still Alive :)

Just to let you guys know, I am still alive...I have a lot to post but my hands are sooooo full, I hardly sit with my laptop. Swimming, sewing, knitting, crochet, dancing, cooking, an almost 4 yr old PLUS my hubby is off to India for a month or may be more! My daughter is so insecured with the fact that she dosent see her daddy everyday these days, she wont let me out of her sight for a moment! We are still doing SCD although I dont get time to cook elaborate meals, but hey we eat healthy all the time. So what, if I eat steak and salad, and lassi for beverage for days together LOL. I do cook elaborately for Sanchayita but as I said too limited time.
Hopefully once he comes back I will be more frequent :)

In the mean time sharing some of my recent humble creations.

Little Girls Crochet Beanie With Flower.

Adult Women's  Crochet Flower Beanie.

Little Girls Crochet Beanie.

Rose

Little boys crochet vest and beanie set.

Unisex Childrens Crochet  Beanie( with pom pom).

Crochet Shell Stitch Scarf.