Monthly Archives: February 2017

Are you going to join me?

I want to invite you into the most powerful conversation about miracles – and mindset – that I think has ever taken place. My friend, JJ Virgin’s, movie premiere, You Are Stronger Than You Think opens today. (And I have a front row ticket for you).
The world’s leading minds debate that miracles are even possible.
…But this movie has created a powerful idea to consider:
not only are miracles possible, they come from you, not happen to you.

Here are the facts:

  • JJ’s 16-year-old son was in a near-tragic hit-and-run accident and left for dead.
  • He was given a VERY low chance of survival.
  • This story – and what happened next – are life-altering.

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Click here to join me (and I want to hear your thoughts – please add your comments on the world premiere page after you watch the movie).

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P.S.: I know you’re going to be moved by this experience! The next step is JJ’s memoir, Miracle Mindset. Watch for it – I couldn’t put it down.

* This is one of those once-in-a-lifetime stories. The movie is uplifting and life-altering, and I hope you’ll share this email – and the invitation – with the people you care about most.

Make Your Own Hamburger Buns

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There’s nothing like a big juicy burger, right?  I like mine with bacon, provolone cheese, avocado slices, lettuce, tomato and some mkm (aka mustard, ketchup, mayo)……oh, and of course a bun.  But I couldn’t have the bun for about three years due to my gluten intolerance.  I used to get this “chicken skin” on my elbows every time I would eat store bought or restaurant bread.  I started doing some research on where flour came from and found out that the problem is not with the gluten, but with the way the millers were removing all the vital ingredients (and adding bad stuff) from our flour just so it would stay fresh.

I was bound and determined to eat bread.  Like, who doesn’t love bread?  I can let go of the pasta and the refined sugar for sure.  But, I can’t live without bread.

I found this Co-Op and ordered some grains.  I didn’t even have a grain mill but I was going to grind my own flout and provide a delicious loaf of bread for my family.

I ended up going to my friends house to grind my first batch.  I came home and made the bread.  It was the most delicious bread I’d ever had.  Seriously, it was.

I started eating bread more often and my “chicken skin” started to go away.  Uhhm, maybe I’m on to something here.  I honestly feel better when I eat the bread.  No bloat, no itchiness like with the other kind of bread either. Read

HERE for more on grinding your own flour.

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After making loaf bread, I thought to myself, ” I wonder what else I can make?”  I had become used to eating pretty much anything without bread or a bun.  Man, I really missed having a bun on a burger or a sloppy joe.

So, I did some research ( can you tell I like to research things?) and found this cool pan to make hamburger buns.  I only bought one so a cookie sheet will suffice for now. Yeah, baby!

They aren’t perfect in shape like you would buy store bought, factory made with a perfect machine buns, but they got the seal of approval from my family and that’s what is important to me.  Besides, knowing that they are healthy for us is what really matters. I’m feeding my family good nutrition.

Here’s my recipe.  I’d love to see how yours turn out.  I like using Hard White wheat but you can easily use Hard Red for a nuttier flavor.

Whole Wheat Hamburger Buns

  • Servings: 12
  • Time: Total: 3 hrs
  • Difficulty: easy
  • Print

This is a basic dough recipe.  You can use it to make sandwich/loaf bread, rolls & hamburger/hot dog buns.

Ingredients:

1 ½ cups of hot water                                                2 tsp. pink Himalayan salt

1/3 cup of olive or coconut oil                                   2 tbsp. Flaxseed Meal           

1/3 cup of raw local honey                                         1 tbsp. instant yeast

4-4 ½ cups of freshly milled Hard White flour

 

Directions:

Combine water, oil, honey, salt and flax-seed meal. Add half the flour and mix thoroughly. Add yeast and enough flour to make a soft dough.  Knead until smooth and elastic (about 5-6 minutes).  Cover with plastic and let rise until double. Now, shape into 12 balls on greased cookie sheets, cover and let rise again. Bake at 350 degrees for 10-12 minutes. Enjoy!

Tag me on Instagram with your photos – @lhsimpleliving

I love to share and see what others are doing in our efforts to have healthy families.  Enjoy your buns LOL and have a wonderful day!

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How to Dry Your Own Herbs

We all have good intentions when we plant herbs in the garden.  But what happens when the basil takes over or the dill weed is out of control.  Before it gets to that point, you can harvest it and dry it for use later.

I know I have wasted good herbs in the garden because I didn’t know what to do with it all.

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It’s super simple and easy to do. Kinda like one of those “set it and forget it” moments, but don’t forget to check on them things LOL.

STEP 1. Grow your herbs

OK, this step is pretty simple but hey, if you don’t want to grow your own, you can easily go buy herb plants that are already grown and start from there.

STEP 2. Pull a bunch off and get a piece of twine and tie the bottom ends together (the cut pieces)

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STEP 3. Set it and forget it LOL, well, make sure you check on them from time to time but they will take roughly 2-3 weeks to dry.  Hang them on a rack or from a piece of twine out of the way so the kids don’t pull them down or the dogs don’t think it’s a snack!  The laundry room is a good place.  No one ever goes in there, right?

STEP 4. Once they are all dry, remove the twine, grab a cutting board and a knife.  If you have a coffee grinder, you can use that too.  Just make sure it’s clean from all the coffee grinds ha ha! Take the knife and just start rough chopping the herbs to your liking and fill them into a jar.

STEP 5. Enjoy your fresh dried herbs in your soups, stews or whatever you are cooking. This is great for flowers as well.  Stay tuned as I will be posting about drying flowers for herbal remedies later this spring.

I hope you have a great weekend and share this with your friends and family.  Tag me on Instagram with your herb pictures – @lhsimpleliving

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Why I Grind My Own Flour

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Do you love bread?  Or anything made from flour for that matter?  Like, do you have to have a slice of bread from Longhorn every time you go?  Do you know what I mean?  Like a cookie or what about Chicken Pot Pie with a yummy crust!

For those that do not know, I was diagnosed about four years ago with an intolerance to Gluten so I stopped eating bread.  Yeah, it was pretty miserable.  I didn’t understand what was causing it.  I spent the next few years researching and trying to make some sense of it. After meeting an amazing lady a few years ago, she changed my entire outlook on flour.  well, that’s what bread is made from, right?  I learned that it’s not the Gluten that is bothering us.  It’s the fact that the miller’s from the 1900’s started to remove the vital nutrients of the Wheat Germ and the Bran and added in a few things to give the flour a longer shelf life.  Well. that stinks.  Why would they mess with our nutrients just to keep the flour from going rancid too quickly?  It’s more money in their pockets, that’s why.

This lady that I am talking about is named Sue Becker. Click HERE  for a little more info on Sue.  I learned so much from her and I joined her Co-Op and started buying my own grains in 2015.  I thought to myself, “I’m going to try the grains and see what it does to me”.  I use to have bad “chicken skin” on my elbows and I had developed a horrible rash on my neck that would not go away for anything.  I started making homemade blueberry muffins and I noticed no bloating.  Uhmm, that’s a good sign.  I then made a homemade loaf of bread.  No side effect there either.  What!!!

Move forward to today and I am making something with the flour almost every day.  If it’s not bagels, it’s bread or rolls or my new thing is hamburger buns.  Do you understand how much I missed a Hamburger Bun??

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I’m telling you I won’t go back.  Go back to eating any other bread than this.  I highly recommend buying a grain mill and grinding your own flour.  It is so worth it.

I know not everyone will do that, so I wanted to let you know that I am going to start grinding and selling 5lb. bags of fresh milled flour.  If you are interested in buying some, please email me at wendy@littlehousesimpleliving.com.  It’s easily kept in the freezer so you can pull it out any time you need it.

I want everyone to benefit from the nutrients from the grains.  It’s loaded with vitamins and minerals that our bodies are lacking.

While I am here and sharing all of this with you, I have had several people want my bagel recipe.  I have only branched out to plain and Cinnamon & Raisin but I will let you know when I feel a little more daring and try some other variations.  Just wait.  You are going to be telling Panera to move over cause your bagels will be so amazing, especially when they come right out of the oven.  I kid my family that the “Hot Fresh Now” light is on LOL.

Whole Wheat Bagels

  • Servings: 12
  • Time: 1hr 30mins
  • Difficulty: easy
  • Print

This recipe comes to you from Sue Becker with a few twists of my own.  They are fun to make and freeze well; the recipe can easily be doubled.

INGREDIENTS:

2 ¼ cup of warm water                                  5 cups of freshly milled Hard White flour

2 Tbsp. of raw local honey                             2 tsp. Instant yeast

2 ¼ tsp. Himalayan salt

 DIRECTIONS:           

Combine water, honey and salt.  Add half the flour and yeast and mix well.  Add remaining flour and knead to form a slightly stiff dough (8-10 minutes).  Cover and let rise until double.  If you are using a Kitchen aid mixer or similar type, lessen the water by ¼ cup and only knead for 8 minutes.

 Divide the risen dough into 12 pieces and shape into balls, allowing them to rest.  Meanwhile, fill a large pot with water, bringing it to a boil and then add 1/3 cup of honey.  Working with only 6 balls at a time, take each ball and poke a hole in the middle with your thumb and twirl it around to enlarge the hole.  Let each bagel rest for 5 minutes.  Place 2-3 bagels at a time in the water for 1 minute. While these cook, prepare the next 6 bagels.  The bagels should sink and will rise.  After the minute, remove them from the water with a slotted spoon and place side by side on a greased cookie sheet.  I put parchment paper down to make it easier for clean up.  Bake at once in a 425 degree oven for about 35 minutes.  Now, I have a convection oven and I back mine at 400 for 20 minutes.  You can cut them immediately and spread them with cream cheese or make a breakfast sandwich like we do.  Oh my holy bagel!  You won’t buy store bought ever again!!!

 Here’s a variation for Cinnamon & Raisin: Add 1 tbsp. of cinnamon and 2 tbsp. of honey after the dough has been kneaded.  If you want to make 6 plain and 6 of these, then just ½ the measurements.  Enjoy!

If you want to know more about grinding your own flour or just have questions, please comment here or email me at wendy@littlehousesimpleliving.com.  Happy Baking!