Homemade syrup for lung mucus from Realfarmacy.com.

This recipe is an homemade syrup for lung mucus from Realfarmacy.com. We made a half batch. We have been surrounded with flu-like symptoms ending with a lingering mucus cough. Just in case we are prepared.

Ingredients
1/2 tbsp marshmallow root (Althaea officinalis)
1/2 tbsp flaxseed
1/2 tbsp sage
1/2 lemon, sliced
2 cups filtered water
1/2 cup of Pure Maple Syrup


Directions

Put the water in a small saucepan, then add the pure maple syrup.
Preheat the pure maple syrup on a medium heat.
Add the rest of the ingredients and turn the heat on low.
After 15 minutes take the saucepan off the heat and strain.
Take a tablespoon of the syrup three times a day.
Use it until you feel some improvement and your cough is gone. Keep the syrup in your fridge.

Mushroom Bourguignon

This Mushroom Bourguignon tastes amazing, even someone who doesn't like mushrooms LOVED it!

Ingredients: 

• 1 3/4 pound assorted mushrooms, such as cremini, portobello, shiitake or porcini, trimmed and cut into chunks
• 2 1/2 tablespoon extra-virgin olive oil, divided (we omitted and used vegetable broth instead)
• 3/4 teaspoon fine sea salt, divided 
• 2 carrots, diced
• 1 large onion, diced
• 5 cloves garlic, chopped
• 2 stalks of celery (we added)
• 1 bay leaf (we added)
• 1/4 cup tomato paste
• 1 1/2 cup red wine
• 1 1/2 cup vegetable broth or mushroom broth
• 3/4 teaspoon dried thyme
• 1/2 teaspoon ground black pepper

Method: 

In a large pot, heat 1 1/2 tablespoons of the oil over medium heat. Add mushrooms and 1/2 teaspoon of the salt and cook, stirring frequently, until mushrooms brown and have released most of their liquid, about 12 minutes. Transfer to a bowl. Add remaining 1 tablespoon oil to the pot and place over medium-high heat. Add carrots, onion and garlic; cook stirring frequently, until onion is golden, 8 to 10 minutes. Add tomato paste and cook, stirring, 2 minutes. Stir in wine and simmer until reduced by half.

Return mushrooms to the pot and add broth, thyme, pepper and remaining 1/4 teaspoon salt. Bring to a boil, lower heat and simmer, uncovered, until sauce is very thick, about 20 minutes.

We served this over mashed Japanese Sweet Potatoes, using broth to cream them.

raw apple streusel bars

We made half of this Apple streusel recipe.  We weren't sure what we were going to do with a 100 bars. Although there are many steps, it is really quite easy. We topped the bars with sweetened dried cranberries for a more festive appearance, plus I love apples and cranberries!!!

October Unprocessed - Day 31 - Spaghetti with Broccoli Balls

This is our last day.
For breakfast I had a berry smoothie and juiced carrots, celery, beet, and apple and our son had a mulberry, papaya, mango chia cereal with almond milk and a pan (water) fried plantain and pineapples.
For lunch we a salad and leftover tacos.
For snack we had apples and dates.

Here is the recipe for the Broccoli Balls and tomato sauce. We used 1/2 cup of aquafaba to replace the eggs. We served this over quinoa and rice pasta.

October Unprocessed - Day 30 - Lentil Tacos

For breakfast I had carrot, beet, apple, celery, ginger juice. Our son had his usual fruit granola.
We didn't make it to bowling or Chipotle today. For lunch we had leftover Creme of Broccoli soup and paleo bread with salads.
Foe snack our son had apples and dates and I had a berry smoothie.
For dinner we had Lentil Tacos. We altered the recipe to our taste stated below.
We served the taco with Japanese white and purple sweet potatoes we found from a local farmer, Tanya, at the farmers market. The sweet potatoes we peeled and diced and add 1 TBS of the taco seasoning mix. They were roasted at 400 for 45 minutes.
We also served it and a  a cabbage and raisin salad with red cabbage we purchased at the farmers market. We used 1 TBS olive oil, 3 TBS water or vegetable broth and chickpea feta instead of the goat cheese.

Lentil Taco Ingredients

• 1/4 cup vegetable broth or water
• 4 Tbsp taco seasoning (homemade)
• 2 red  and green bell pepper, seeded and finely chopped
• 1 pint of canned tomatoes
• 1 zucchini or yellow squash, finely chopped
• 1 onion, finely chopped
• 2 jalapeno, seeded and minced
• 4 garlic cloves minced
• 2 cup cooked lentils
• 1/4 cup  lime juice
• 12 organic corn tortillas, warmed
• 1 avocado, sliced
• 1 cup chopped fresh cilantro
• 4-6 lime wedges

Directions

• Heat oil over medium heat in a large nonstick skillet. Add taco seasoning, bell pepper, tomato, onion, jalapeno, squash, and garlic. Cook 5 minutes. Add lentils and lime juice; cook 5 minutes or until warm. Divide lentil mixture evenly among tortillas. Top with avocado, lettuce, salsa and cilantro. Serve with lime wedges

Vegan Worcestershire Sauce from Martha Steart

Due to our son's anaphylactic reaction to all seafood we make our own Worcestershire sauce using a recipe from Martha Stewart for a vegan Worcestershire sauce.
Ingredients:
2 cups apple cider vinegar
1/4 cup brown sugar
1 tsp mustard seeds
1 garlic clove
1/2 tsp black pepper
1/2 cup soy sauce (coconut aminos)
1 tsp ginger
1 tsp onion powder
1/2 tsp cinnamon

Directions: Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

October Unprocessed - Day 29 - Creme of Broccoli Soup

For breakfast I had a smoothie and juiced carrots, beet, celery and an apple. Our son had his fruit granola.
For lunch we had salads and leftovers.
For snack apples and dates.
For dinner we had the paleo bread (replacing the eggs with aquafaba and the oil with water or broth) with Crème of Broccoli soup

Soup Ingredients:
4 cups vegetable broth (or 2 tsp bouillon powder), plus a 1/4 cup of broth or water for sautéing vegetables
2 cups diced unpeeled potatoes
1 onion, diced
4 cloves, garlic
1 tsp celery seed
1 tsp thyme
1/4 tsp marjoram
1/4 tsp turmeric
1/4 tsp black pepper
1/4 cup nutritional yeast (optional)
1 can chickpeas, drained and rinsed (save the aquafaba for the bread)
1/2 cup cashews
4 cup broccoli florets

Directions for the instant pot
Add the onions and garlic and 1/4 cup vegetable broth or water to the instant pot liner and sauté until the onions are soft.
Add the remaining ingredients except the nutritional yeast, chickpeas and broccoli. Seal the lid. Using the manual setting for 4 minutes. Use a natural release.
Place the nutritional yeast, chickpeas, cashews, and 3/4 (or all) soup from the instant pot into a blender. Blend until smooth
Pour all the soup into the instant pot and add the broccoli. Seal the lid, use the slow cook setting for 10 minutes until broccoli is tender.

Directions for stove top
Sauté the onion and garlic with vegetable broth in a large pot until the onions are soft.
Add the remaining ingredients except the chickpeas and broccoli. Cover pot and on medium heat cook for 20 minutes (until the potatoes are soft.
Place the chickpeas and 3/4 (or all) soup from the instant pot into a blender. Blend until smooth
Pour all the soup into the pot and add the broccoli. Cover and cook over medium heat about 5-10 minutes until broccoli is tender.