Kids’ Recipes – Kids Know What’s Good and Simple! : )

I made that? No I didn

Andy’s Recipe

S’mores. They rock. And their good for you. (YDF staff: No, they’re not. But, once in a while… : ) So you take graham crackers, chocolate bars and marshmellows. Then you put your chocolar bar on the graham cracker and make a kind of sandwich.

Toast your marshmellows over the campfire till black or at least brown and slap it on the chocolate thats on the cracker then eat your smore sandwich.

The more gooey the better. Dark chocolate is really good, even better than milk. Drink milk with it – that’s works.

Then, roast bananas. They’re soft and bubbly brown. Add pieces of them. Really good. Be sure to throw one at your friend. This will start a war. Your parents will never let you eat another smore, so don’t throw it – just a joke. 🙁

Yeay, you can live on these i’m sure. (YDF Staff: No, you can’t.)

Josh’s Recipe

From Josh:

The best food is pizza. So, you take any bread… the junkier and whiter, the better. (Changed by YDF staff to “the more whole grain and sprouted, the better”)

Toast it lightly or squeeze it sorta flat. Smear your favorite spaghetti or marinara sauce on it. Then put cheese slices on top, like mozzarella, cheddar. Then, sprinkle with fresh parmesan or romano cheese.

Put in toaster oven, bake broil or toast till cheese is melty or else, even better, kinda golden and bubbly.

Instant pizza! Eat. You can live on this for years. (If your parents let you.)

(Note from YDF staff: Top with fresh tomato pieces or slices, onion, bits green, gold or orange peppers, mushrooms, bits of fruit, maybe a bit of organic salami or pepperoni… – this versatile recipe is endlessly adaptable : )

Jen’s Recipe

I hate peas. But here’s how you make them good. Take a little pan. Put in some butter. Add some cut up mushrooms. cook until they are wilty and golden brownish. add peas, cook till peas are done. this is the only way they taste good. never add carrots. carrots are the bane of death.

ps: raw carrots are okay with dressing. best dressing for carrots: take cream cheese or sour cream (the good stuff – the cheap stuff doesn’t taste good) add soy sauce and just a little bit of sugar like a pinch or two. it looks brownish and horrible. dip in your carrot sticks. its REALLY GOOD. no joke. you can dip in any raw vegetable. (if you can do carrots, you can do anything.)

ps: don’t try brussel sprouts. there as tuff as rubber.

trick: tell your kids to pretend there a horse and to eat carrots and apples as loudly as possible together. they will chomp like crazy. don’t laff too hard so you don’t choke. this makes carrots and apples together to eat better.

trick again: stick your carrot sticks upright in your kids food. that makes the carrots taste better haha! : )

trick: stick a carrot into a tiny tomato and make a tomato lollypop. fun! even if it doest taste good, it’s okay.

let your kids dip there vegs in ice cream. yes! just a little! it’s really good!

Food for Thought...

“Wouldst thou enjoy a long life, a healthy body, and a vigorous mind, and be acquanted also with the wonderful works of God, labor in the first place to bring thy appetite to reason.” — Ben Franklin

“Against diseases known, the strongest fence Is the defensive virtue, moderation.” — Ben Franklin

“If you’re going to eat like a glutton, exercise like a fiend.” –Aunt Sarah

“Nature delights in the most plain and simple diet.”

“Make your whole repast out of one dish; if you indulge in a second, avoid drinking anything strong till you have finished your meal; at the same time abstain from all sauces, or at least such as are not the most plain and simple, and of delightful taste; Nature’s purest and most whole.”

Solely by measured conduct of your life, Healthy and happy you gained length of days.”

“If thous well observe the rule of “Not too much,” by temperance taught in what thou east’st and drink’st, seeking from thense due nourishment, not gluttonous delight, till many years hence thy pass like ripe fruit, to softly fall than harshly plucked…”

“Not to satiate one’s self with food is the science of health.”

“It is in the purest and most natural that is found the best and most fulfilling.”

In the land where the grape is grown, in the land of Judea by the Sea, you can wander down pathways to the sea, scored by countless feet of beachgoers for thousands of years. Little has changed and the landscape appears unchanged, as if time stood still. The azure grey sea looks as it did when Daniel stood at its edge. This is the land of Olives, pomegranates, dates, honey, fish, unleavened bread, cucumbers, figs, new wine... and some of the finest cuisine in the world.

One of the most interesting Biblical food experiences begins with the Story of Daniel.

When Daniel was a very young man, he was brought before the King of the Land to learn the ways of the Chaldeans. Daniel had been chosen for his intelligence, comeliness, strength, agility.

He was to be fed the King’s food – dainties, meats, vegetables, fruits, breads, grains and wine; the finest food in the land.

Daniel asked that he be allowed to eat only “pulse and water,” rather than the King’s foods. Pulse is the ancient term for vegetables – in particular, any vegetables or fruits that had been “plucked, or picked,” rather than sown and harvested. Fresh fruits, fresh vegetables, greens that had been picked fresh from the garden. Pulse can also include soaked grains although this may or may not have been included.

Daniel’s caretaker was very concerned. He knew it was off with his head if Daniel did not thrive. It was very important that Daniel maintain strength, vigor and health, so the caretaker was very reluctant to allow for a pulse and water diet.

However, Daniel offered to do a test. He would eat his special vegetable diet for only 10 days, and then, his caretaker could review his health, strength, appearance and progress.

Aftger 10 days, the caretaker was amazed. Daneil was fairer of countenance and heartier in physique than all the others who were partaking of the King’s luxurious foods and wine.

From that day forward, Daniel was allowed to eat his special vegetarian diet.

This story is very telling. If Daniel, one of the Bible’s greatest warrior leaders subsisted on vegetables and water with greater success than all the other meat eaters, it stands to reason that meat may not be a necessity.

All of us here are on our way to cutting way back on meat. We’ll let you know how it goes!

Bible Food Information

We here at YDF are fascinated with ancient foods from Biblical times. The foods of the Romans, Greeks, Africans, Egyptians and other areas of the Middle East hold a particular interest as they definitely were given to displays of rich yummy deliciousness. Their banquets defied sensibilities – true gluttinous connoisseurs of the ultimte sort!

We can’t say that we recommend such gluttony, but we can certainly derive some entertainment and curiosity soothed, from it. People living to excess are an excellent lesson for all of us. It seems the human body and mind contrive to store fat for “winter storage.” When taken too far, we learn that what our bodies crave are not necessarily in our bodies’ best interest.

Our conscious minds help limit our bodies’ tendencies to overdo.

Meanwhile, back to Biblical foods… recipes and interesting facts, coming! : )

GrowHeirloom.com may have a variety of carefully selected Heirloom Seeds

What are Heirloom Seeds?
Heirloom seeds are rare, precious and treasured seeds that grow into plants that can bear seed just like their parents. They can reproduce themselves as Nature intended, parent to child, child to parent, and so forth.

Heirlooms can be either open – pollinated, which is pollination carried on by bees, butterflies, wind and other natural methods, or, hand pollinated by loving and dedicated farmers.

Hy-brids and GMO
Hy-brids (artificially inseminated organisms), GMO (genetically modified organisms) and other artificially engineered seeds do not reproduce naturally. They are most often sterile. If they do go to seed, resultant produce will be sterile, weak, disease prone and inconsistent, at best.

Bio-Engineered
These bio-engineered “seed” are fast contaminating the world’s natural seed supply, threatening their very existence.

Imagine subsisting solely on laboratory created produce modified with spore, mold, fungal, animal or human genomes  and other chemical, cellular contaminants. A bleak prospect, indeed.

Natural Hybridization
It is possible for hybridization, as Nature intended, to engender a consistent Heirloom variety with much time, luck and wise technique. Most growers do not have the methods or time to do such specialized “natural” hybridization.

Considering that current Heirlooms are of such high quality, there may be little need to attempt to perfect hybridization species and varieties that breed true.

Caught in an Endless Buying Cycle
Growers that use hybrid or GMO seed need to buy new seed every season. They cannot grow their own seed for next year’s crop. They are at the whim of their seed providers. If they were to use Heirloom seed, they could reproduce their own seed.

Catastrophic Consequences
The lack of natural, biodiverse seed stocks around the world could cause catastrophe of unimaginable proportions.

Such a lack  of biodiversity caused the death or displacement of over 2.4 million people during the Irish Potato Famine during the 1840s. Had there been biodiverse potato varieties, the devastation might have been avoided. ( Back to Top )

Destruction of Heirlooms
Multi-national seed producers are buying up many of the small seed producers and eliminating long time Heirloom seeds by destroying them and creating their own artificially hy-brid patentable types as a business strategy.

Many Heirloom collectors deplore this strategy, and have worked very diligently to preserve very special and rare varieties for future generations.

Heirloom Growers
Heirloom growers pick their best plants, let them go to seed, and grow the same delicious variety next season. Not only do they get to grow their very favorites year after year, but they also save a great deal of expense.  They can experiment with cross pollination or related varieties and create a consistent new variety that can eventually, after time, become an Heirloom.  ( Back to Top )

Heirlooms and the Test of Time
Some say that true Heirlooms must stand the test of time for a minimum of 100 years. Other’s say that 50 years is quite sufficient. It is a matter of personal preference. Most Heirloom varieties available today have stood the test of many years of growing and perfecting.

Some heirlooms go back many hundreds, even thousands of years. Many food connoisseurs believe that heirloom fruits, vegetables and grains are the best possible produce in the world. We agree, as we have noted that they are most delicious of all.

A List of characteristics and benefits of Heirlooms:

The Way Nature Intended
So, it can be said that Heirloom seeds grow and propagate the way Nature intended, being FREE of hybridization, GMO manipulation, other artificially genetic alterations and have not been coated or impregnated with chemicals, stimulants, pesticides, or any other form of biocides, are therefore purer, safer, and healthier.

Heirloom seeds have been meticulously and lovingly chosen and re-bred for their exceptional taste and quality by the most dedicated natural farmers and enthusiasts in the world.

Best, Sweetest, Most Succulent & Flavorful
Every year, only the best of the best seed plants are allowed to go to seed, and only this best of the best seed is replanted the following season.

Best plants are determined by their abundant, verdant and healthy foliage, strength to resist disease and pests, and importantly, how absolutely delicious their harvested fruits and vegetables.

The choicest, sweetest, most succulent, most flavorful plants are rewarded with going to seed rather than going to plate.

Many people are familiar with, and love the flavor of Heirloom tomatoes. They do not realize that they can also enjoy Heirloom vegetables and fruits of ALL kinds.

Why is this?  We can thank discerning growers and farmers who have gone to all the effort to preserve the best of the best, natural growing Heirloom varieties for future generations.

They have gone to great lengths to ensure consistent growth, resistance to disease and pests, the propagation of only the sweetest and most deliciously flavorful seed producers, and all in only the most natural of ways.  ( Back to Top )

Rarity, Preciousness of Seed
Heirloom seeds are becoming increasingly rare. Some companies have purchased Heirloom seeds, hybridized them, modified them, and discarded all originals so that they were lost forever.

Elimination of Heirloom Seeds
It would be a sad day if we could not grow our own organic fruits and vegetables and had to rely entirely upon companies whose bottom line is the bottom dollar. Some companies may wish to control and grow all of our food.

You may have noticed that, much of the produce generally available today in grocery stores can be rather tasteless, although they appear attractive and colorful. Unfortunately, good looks does not translate to good taste.

Hybrids and genetically modified produce can be more easily shipped from one end of the globe to the other due to their consistent size and durability in an unripe condition.  Often times people will choose ‘tree-ripened’ if available, because they realize that such fruit is better tasting.   ( Back to Top )

Processed Chemical Additives, Fertilizers, Biocides
Growing on a mass scale the least expensive way possible means using chemically processed industrial byproducts for fertilizers, additives, growth enhancers are other chemicals that do not necessarily translate into health giving nutrients for the consumer.

Studies have shown that grocery produce is much less nutrient rich when  compared to their forbearers that were grown organically from natural seed years and years ago, as well as from current organically grown produce.

Getting Back Their Health with Organic Foods
Many people have found that natural organically grown foods have given them back their health. There are stories upon stories of people who have switched to a more natural lifestyle, consuming a truly organically grown diet and had their health afflictions diminish or even go away.  ( Back to Top )

A Business Standpoint
From a business standpoint, being an Heirloom seed company may not be the most profitable endeavor. Why? For one thing, the product reproduces itself. That is, most assuredly, a good way to minimize re-purchasing.

For another thing, Heirloom gardeners can copy your seeds forever, if they wish. You could say that Heirloom gardening is “open source seeding.”

It is not our main focus to maximize profit; rather, it is to encourage Heirloom seed growing throughout the world.

We believe that being a self sufficient gardener who can reproduce his delicious crop for as long as he wishes, and also be able to share his seeds, is the best of all gardening worlds.

Many companies choose to sell hybrids that do indeed produce nice vegetables and such. There is no doubt that their taste can be pleasing. However, customers will continuously need to return and repurchase the same seed, season after season.

Now… should the company decide to no longer make available a choice hybrid seed, it will be gone, just like that. They have full control of all supply.

Hybrids cannot be grown by anyone other than the originating nursery. From our viewpoint, we would much rather have our gardeners reproduce Heirlooms as much as they want.

Your Choice
Whether or not you believe hybridized, genetically fruits and vegetables are right for you, is of course, solely your choice. But, it stands to reason that allowing Nature to work her magic, her way, may be the best option possible.

For those of you who would like Heirloom seeds, please contact us. We also have pre-sprouted kits for your convenience and will gladly ship them to you to help get you started.

The kits are very economical and save you extra sprouting steps and ensure that your seed is viable.

We will have growing instructions for you. We also have a number of recommended books, websites, links, magazines, articles and other resources that will help you on your way.

Please keep in contact with us and let us know your experiences – we are deeply interested in how your Heirloom garden progresses. Questions? We will continually create FAQs.  We are a community, and what you do, how you feel, affects all of us.

We encourage you to save your heirloom seeds and consider sharing them with others. Spread them around to friends, families, neighbors, everyone you can.

If you have a particular variety that you especially love, send some seed to us for testing. We will add your name to your seed, and find others to share your seeds as you would wish.

Happy Growing, Happy Harvesting, Happy Eating and Good Living! ( Back to Top )

Additional Reasons Why We are So Supportive of Heirloom Growing
Not too long ago, various groups of people around the world ate pure natural food and drank fresh, clean, pure water. They had good health, and they lived a relatively happy lifestyle.Child abuse was almost nonexistent. Families stayed together, played together, laughed and loved together. The elderly were honored and cared for. Domesticated animals were kindly tended, wild animals were honored and respected.

Fresh, Natural, Organic, Unadulterated
One of the reasons might have been that they ate the food the Good Lord intended – fresh, organic natural foods in their most unadulterated state.

Nature decreed that the strongest seeds survived, and people nurtured the most delicious plant varieties and saved the seed for next year’s planting.

( Back to Top )

Garbage In, Garbage Out
Perhaps what you eat may be very much what you become. Garbage in, garbage out. It‘s a people thing. We are not microbes or enzymes, designed to process waste.There are no guarantees… but it is something to think about – that – eating wonderful food, may contribute to having a more wonderful life.

For Everyone, a  Wish
If we had a wish, it would be that every child and every loving person would have the constant opportunity to eat the most delicious, natural Heirloom fruits and vegetables, and that every animal would enjoy the same.

So, we herewith offer you seeds, kits, links and information so that you may find deliciousness and nutritiousness in every part of your everyday eating life. Heirloom produce is good for the planet, good for your health, good for your taste buds, and good for our whole, wholesome way of life.

You can order seeds by going to the Ordering Page
« More About Heirlooms Coming Soon »

Kids Recipes – funny
Your Submitted Recipes

Added 1:50 PM 12/9/2008 PST

Out of the trillions of wonderful recipes, there are a standout few. We will add and subtract depending on your feedback! : )

Classic Hoe Cakes – Sustaining, Delicious, Nutritious, Cheap, but Absolutely Wonderful!

During hard times, this all time classic favorite stretches the wallet, hugely satisfies, and provides incredible nutrition when made with the original, natural ingredients. So… what’s a true hoecake? Why are some sublime, others just funny, thin cornbread?

First of all, true, classic, authentic hoecakes are one of the purest, most natural of breads cooked mostly without leavening or sweetener. They’re extremely simple and quick to make, simple to eat and enjoy. They make excellent travel food, and are especially delicious when made with parched or toasted grains.

Additionally, they are arguably one of the most nutritious and sustaining of breads when made as originally devised.

Classic Hoecake Recipe

2 cups coarsely ground organic parched corn beaten
Enough cold water to beat into very stiff dough
Salt to taste (1/2 tablespoon or 1 – 2 teaspoons)

Heat griddle nice and hot, sprinkle with cornmeal until light brown. Spread batter approximately 1/2 inch and cook until brown on both sides.

Serve on platter allowing anyone to help themselves to as much as they like.

This “unleavened” cake was a nourishing staple and was easy on the digestive system.

The Classic Buttermilk Hoecake

(This hoecake is considered the most delicious of the classic variations, not withstanding any hoecake fried in baconfat…)

2 cups coarse ground parched corn or natural organic cornmeal
Enough cold fresh buttermilk to whip to a stiff batter
Salt to taste or 1/2 tablespoon salt or 1 – 2 teaspoons
2 teaspoons natural baking soda (not powder)
Hot griddle
Butter

Whip ingredients well until a stiff batter is formed.
Add butter to griddle just before cooking hoecake so as to minimize burning. Cook 1/2 inch cakes until golden brown on both sides adding butter to griddle as needed. Very nourishing, almost a complete meal in itself.

Historical and Health Notes: Parched grains were popular during the Biblical days and was a main staple. Parching consists of taking the grain or kernels of corn and heating in a large, round pan until dry, or “parched.”

Additionally, “distinguished surgeons bore testimony that, during the late civil war, the wounded of the Confederate soldiers who had lived almost entirely on roasting ears and parched corn or meal cured easily and rapidly, rarely dying of gangrene or mortification; while just the reverse of this was true of the Federal wounded soldiers, who were fed on salted meats and stale bread from the army rations.”

Classic Johnny Cake

This lovely variety of hoecake was a traveling cake – carried off times by travelers in pouches at their side.

1 Cup Fresh Sweet Milk
1 Cup Fresh Buttermilk
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Tablespoon Melted Butter

Depending on your parched corn or corn meal, add enough to make a stiff dough, whipping thoroughly.

Spread on a baking tin about 1/2 inch thick and bake at low heat (250 – 275 degrees) until perfect crispness.

To enhance hoecakes and johnnycakes, you can add flavorings such such as natural bacon bits or bits of pork or beef fat or meat.

For sweet cakes, add 2 tablespoons of natural honey or natural brown sugar.

If you feel particular adventurous, make flat dough circles approximately 1/4 inch each, buttering your hands if necessary. Spread raspberry jam on one, cover with another circle and cook both sides of your jam hoecake sandwich until golden brown.

Hoecakes can be delicious, extremely nourishing and sustaining, and very economical. They have certainly withstood the test of time, and when there are hard times, hoecakes can stretch a budget very, very nicely. Enjoy!

Two Delicious Classic High Heat Tom Turkey Roasting Recipes

High heat pre-roasting sears the skin and toughens the first thin layer of meat so that juices are more likely to be retained.

It is important to make sure the skin is as intact as possible with all holes, where juices might escape, sealed by trussing. The vent can be sealed with crust of dry bread.

Today’s turkeys are not quite the same as the days of old. They were fed a different diet, raised in a different environment.

Therefore, newer recipes might be tastier and more tender and juicy to accommodate today’s frozen salt solution birds.

See our information about saline, sugar and sodium phosphate soaked birds. Meanwhile, if you have a wonderful old style farm raised Tom Turkey, these classic recipes below have won hearts for generations.

(Modern Adaptation: Soak cheesecloth with clarified or and rendered pork fat and cover bird surface during final hour of cooking. This will allow for self basting.)

RECIPE ONE – Probably the Classic Gourmet Method of Roasting Turkey

Preheat your oven to 500 Degrees.

Butter your bird well with unsalted clarified butter (Clarification helps prevent burning, smoking) and place of rack breastside (drumsticks) down. Be sure to truss up the openings and close the vent with stuffing or a small bit of toast.

Roast your bird for 20 minutes. Reduce heat to 350 Degrees and roast until internal temperature reaches 165 Degrees.

For every pound, allow 18 minutes of roasting. During the last hour, turn the bird breast side up, basting frequently.

Make a delcious gravy with the juices and brown bits. Wonderful!

RECIPE TWO – A True Old Time Classic Favorite

Preheat your oven to 425 Degrees.

Stuff your turkey with your favorite dressing and light salt and season the skin.

Place the turkey on a rack on it’s side and place slices of salt pork over the breast.

Liberally spread butter over the rest of the bird. Use unsalted clarified butter for best effect without burning.

Roast 15 minutes, then turn bird over and cook for 15 minutes more.

Reduce the heat to 375 Degrees and baste often with fat from the pan. Add water to the pan to insure enough moisture to prevent burning, a few tablespoons at a time.

For every pound, allow 15 minutes of roasting.

For the last 15 minutes of roasting, put your turkey drumsticks up, making sure internal temperature reaches 165 Degrees with Instant Thermometer.

Serve with Giblet Gravy. Enjoy! : )

We are starting out on our own with some of our crazy favorites. Odd, quirky, strange, delicious, and sans Mom! We will only add Mom’s recipes when she a-p-p-r-o-v-e-s this site. : )
 
Some of us are vegetarians, some of us are meat eaters. We live in relative peace, an uneasy yet loving truce, knowing the twain shall never meat. If we have made an error and you can improve upon our miss-typed recipes, please let us know!

Meanwhile, enjoy! : )

Fresh Spanish Sweet Pea Dip with Black Corn Tortilla Chips and Sweet Mango

Green and Golden Goodness!

1 1/2 Cups Organic Green Peas,
Fresh or Frozen & Thawed

1/2 cup of organic cilantro
1 Fresh Sweet Tomato
4 Tbsp. Chopped Red Onion (Optional)
2 cloves fresh garlic (Optional)
Juice of 1 lemon or lime
2 Tbsp. Fresh Raw Flax Seed Oil
1 Teaspoon Fresh Ground Pepper
1 Teaspoon Himalayan Salt

Blend together lightly to a coarse ground texture.

Spread on Warm Chips or Mini Toastettes, top with bits of sweet mango.

Hot Cocoa Coffee with Fresh, Home Made Almond Milk & Cinnamon

Almond Milk
1/2 Cup of Raw Organic European Almonds, soaked for 24 hours.

1 Pinch Himalayan Salt

Blend thoroughly until milky smooth with enough spring or filtered water to make 2 Cups. Filter through Cheesecloth, saving pulp to soak and strain for a lighter milk, or for Loaves or Leaf Wrap Fillings.

Cocoa Coffee
Brew 4 Cups Hot Fresh Organic Coffee with 2 Tablespoons Organic Dark Chocolate.
Add Almond Milk to taste, sprinkle with dash of Cinnamon, Serve Hot or Cold.

4 Tbsp. Dried Peppermint Leaves
preferably from your herb garden
Sweetened with Honey to taste
4 cups fresh water
Dash Nutmeg

Combine in glass container, cover with towel. Brew in sun for 1 or two hours.
Strain, serve hot or cold. Serve with light, fresh cream sandwiches.

Delicious Fresh Cream and Corn Gazpacho

3 Ears Fresh Organic Cob Corn
1 Cup Organic Raw Milk
1 Small Fresh Tomato
1/2 Fresh Ripe Avocado
2 Tablespoons Minced Fresh Sweet Onion
Juice of 1/4 lemon

2 Small Scallions, finely sliced
Tiny Sliver Fresh Ginger
1/2 Teaspoon Himalayan Salt
1/4 Teaspoon Freshly Ground Pepper

Cut kernels off ears of corn.
Blend all ingredients, except Avocado, together, until smooth. Serve cold, sprinkle with sliced scallions for color and taste.
Float slices of Light Seasoned Fresh Avocado that have been sprinkled with fresh lemon juice and Himalayan Salt. Surround bowl with toastettes and Raw Milk Cheese. If you wish, you can add a dash of Cayenne for spice.

Sprouted Wild Rice Salad with Cashews and BlueberriesSoak wild rice for sprouting for 24 hours in dark location. Rinse gently and drain, place jar at an angle for proper draining. Rinse every morning and evening until sprouted.

When grains have separated and are tender, mix with the following dressing:

2 Tablespoons Fresh Flaxseed Oil
1 Tablespoon Organic Raw Miso Paste
2 Tablespoons Honey
1/2 Teaspoon Himalayan Salt
3 Minced Scallions or Green Onions
1 Cup of Chopped Italian Parsley
1/2 Cup Minced Red Onion

1 Cup Minced and Drained Fresh Tomato

Serve over a bed of chopped fresh organic lettuce greens topped sparingly with choped raw organic cashews and fresh sweet blueberries. Beautiful and delicious!

Hot Roasted Fresh Butter Mushrooms with Organic Peppercorns
Dip fresh raw slices of tender shitaki mushrooms in organic melted butter, sprinkle with lemon juice and a little freshly ground pepper, top with 3 peppercorns, and wrap them in small squares of foil. Roast the packets in hot coals for 3 to 4 minutes; serve hot in the packet as an hors-d’oeuvre.

Vegetarians: Cover your eyes!

Roasted Free Range Chicken with Shallots and Thyme

Take a young, free range, organic chicken and rub the inside with Himalayan
Salt, Pepper with a small sliced shallot, sprigs of Italian Parsley, Fresh Sprig
of Thyme. Rub the skin with organic butter, salt and pepper.<

French Fried Onion Rings

Slice red onion into 1/4 inch rings. Separate, salt very lightly, wrap in clean towel and let sit for 2 hours. Dip rings in icy cold milk, dredge in organic unbleached pastry flour. Shake off, re-dip in milk and re-dredge in flour. Fry in hot organic peanut oil for 2 to 3 minutes or until golden brown. Light sprinkle with ground Himalayan salt and Serve with Sweet Tarter Sauce and Home Made Honey Ketchup.

Variation: Add 2 tbsp. corn flour, 2 tbsp. raw sugar 1/2 cup of French bread crumbs to flour, dredging 3 times. Yummy Level 10!

Royal Cooked Cod in Cheese Pastry

1 Cup of Cooked and Chopped Alaskan Salmon or Cod,
   that has been delicately steamed.
1/4 Cup of Grated Cheese

2 Tbsp. Organic Free Range Cream
Dash of Mustard Powder
Himalayan Salt
Pepper
Light Pastry Dough

Melt 1/4 Cup of Organic Butter, stir in 3 Tbsp flour and 3/4 Cup of milk, and 1 Tbsp. Fine Sherry, Stirring Constantly, until thickened.

Make a light, fine pastry dough of organic unbleached flour, butter and yeast.
Let rise.

Melt 1/4 Cup of Organic Butter, stir in 3 Tbsp flour and 1 Cup of milk, stirring constantly, until thickened.

Roll the pastry dough into a thin flat wheel, brush lightly with butter. Layer the Seafood on the dough – pour the sauce over the fish, fold the dough over and press edges together. Cut tiny slits across the top, then bake at 350 Degrees until Golden Brown, approximately 45 minutes.

A very special holiday dish that will be unforgettable…

Holiday Stewed Figs with Almond Milk

2 Cups Mission and Calimyrna Organic Dried Figs

Soak overnight in 2 Quarts Spring Water

Simmer the figs in their Soaking Water for 20 minutes
or until the fruit is tender, and the juice is syrupy.

Serve hot or cold with Rich Almond Milk or Heavy Organic Fresh Cream.

Bringing His Lady-Love a Treat. Love... a many splendored thing within both the human and animal kingdom

If you decide to feel little wild creatures and put out food regularly, they will come to rely and depend upon that food. Should you go away on vacation or move, they might starve, unable to find the necessary food to sustain themselves or their families.

Feed wild animals with care and thought. If you do have to stop feeding them, do it very gradually. In that way, you may be preserving their happy continuity.

Birds love delicious seeds, berries, grains, bugs. If you allow them the opportunity, they will toss aside the more mundane seeds in favor of the more delicious varieties.

Thus, it is better to use a feed that makes it more difficult for them to be so carefree and a bit wasteful.

Of course, when the good stuff runs out, they will dutifully turn to the remaining seed on the ground, eventually salvaging every last bit that has not been taken by another creature.

FRESHNESS
It is important to provide fresh seed for birds. They, too are affected by rancidity, and can just as easily become ill as we can from improperly stored food as well as old food.

Rancidity is very bad for us, and very bad for other creatures as well.

Keep your seed and grains tightly covered in a cool place and use fairly quickly.

For long storage, consider using sealable airtight packaging. The less air, the less likely rancidity (which is oxidation) will occur.

All seed, no matter how lengthy the storage period can go bad.

On the other hand, some seeds from ancient Egyptian tombs have survived to sprout.

Perhaps the ancient Egyptians availed themselves of storage methods that surpass ours, today!

Shopping Page Coming Soon: There are several products and services that we have found to be incomparable or indispensible. We will provide links here.

How To Feed Your Hamster

Some hamsters are so sweet and adorable. Others like to nip. But they all are very aware, and will come to recognize your voice and gentle touch.

They enjoy many delicious treats – especially fresh vegetables, fruit and sprouts.

You can supplement their diet with sprouted wheat, peas, sunflowers, pumpkin seeds – almost any fresh sprout is safe. Always consult with your veterinarian! : )

We don’t recommend spicy sprouts such as onions or radish – the milder, the better.

Finely chopped organic broccoli (they often love little bits of the head), cabbage, dark green lettuce, kale, fresh apples, bits of almond, corn on the cob (they love this!), cashews, peanuts, sunflower seeds, red or yellow bell pepper, cauliflower, carrots are a wonderful food source.

Along with some organic oats and hamster chow, they should thrive.

Try to check out expiration dates – the farther into the future, the better.

Nuts, seeds and grain germs (the little heart of grains) have a tendency to rancidify and oxidize very quickly. Rancid fats and oils are very harmful.

Unless you have the purest tap water, we recommend giving your littlest animals and birds high quality filtered or bottled water. They have high metabolic rates, and the better quality and purer their food and water, the more likely they will live long and happy lives.

More Detailed Information Regarding Hamster “Fooding”

Try to be fairly consistent with feeding – a severe dietary change can upset a little hamster’s tummy, and schedule. They are very much creatures of habit, and thrive under a consistent feeding program.

YOUR OWN ORGANIC MIX
You can make your own hamster mix if you have a healthfood store close by that sells bulk grains, nuts, seeds. Some of the more choice items are flaked or whole grains such as oats, wheat, barley, spelt, kamut, millet. You can add smaller amounts of raw, unsalted seeds and nuts such as sunflower, and pumpkin seeds, almonds, cashews, (use nuts sparingly) pistachios. Bird Seed can be a good addition.

By adding fresh organic chopped greens, vegetables, sprouts and fruits, store them in the fridge and serve daily, your hamster will be exceedingly content and happy. They require very little, the expense is very minor, and the health benefits are huge.

They enjoy their fresh veggies and fruits very much. Minced apple suits them well, as well as a bit of carrot. They seems to be particularly fond of broccoli, romaine lettuce, kale, cabbage, parsley, watercress, wheatgrass, and clover.

SPROUTS
Hamsters love sprouted grains, seeds, legumes. If you sprout for yourself (a good idea) be sure to give a bit to your hamster or other small rodents. They love them, and they’re extremely healthy and nutritious.

Even though your hamster will eat almost anything if hungry enough, they require no meat, eggs or milk products if properly fed a complete vegetarian diet.

Hamsters can come down with cancer and other afflictions on a processed diet as much as we can.

WATER
Always be sure to provide fresh, clean water at all times

STORAGE

Store all food in air tight containers – grains, nuts and seeds can be stored in the freezer or fridge, all the rest can be stored in the fridge.

BISCUITS
Today’s kibble oftentimes has additives, chemicals, preservatives, dyes, by products and filler than can be less than optimal for your pet. We recommend avoiding these processed foods if at all possible.

Premade Hamster Mixes are fine as long as they are very fresh. Rancidity is very harmful.

Food for kittens and cats - one of Nature's animals with the most discriminating of palates. Perhaps it's because they have such specific nutritional needs and require a high protein diet with particular regard to their kidneys. Precious beyond belief, kittens and cats help turn a house, into a home.

Welcome to the world of finicky eating – thanks to our fabulous favorite, the fluffy feline.

Kingly, queenly, and divinely sweet, the cat eats like a prince or princess mostly likely because they have very special digestive systems that require a diet chosen with care.
 
The require a higher level of fat and protein in their food than dogs, and they are subject to urinary tract and kidney problems when their foods contain low quality ingredients.
 
When you feed your cat yummy deliciousness, she will purr with delight and devour the tidbits with gusto.
 
She is fully capable of exhibiting the most discminating of tastes.
 
You can prepare your own cat food using the best of ingredients at a very affordable price.

Full Article Here »

Individual Pets

Dog Page  |  Cat Page  |  Hamster Page  |  Bird Page

Update: 9:33 PM 1/11/2009

List of Pet Food Ingredients to Avoid Click Here (Opens New Window)
If you see some of these pet food ingredients, you may want to switch. Some of these ingredients are less than wholesome and could cause health complications.

What Are the Best Pet Food Ingredients?
Here’s a list of high quality petfood ingredients.

Best Pet Food Ingredients List
alfalfa meal
garlic, garlic extract
rosemary extract
whole lamb meal
chicken, beef meal
rosemary extract
lecithin
Vitamin C
trace minerals
mixed tocopherols
oat bran
oat groats
whole oats
dried apples
halibut
ocean fish
herring oil
menhaden fish meal
whole grain barley
whole ground wheat
ground whole sorghum
whole sweet potatoes
peas, carrots, fresh, ground, dried

Some lists may include brown rice, canola oil, fish oils, mackerel.

Brown rice, vegetables and fish oils may be given to rancidity and oxidation, while mackerel may have heavy metal contamination.

If you find a pet food that works well for your pet, you may not wish to change. Of course we always recommend consulting with your veterinarian for the best health advise.

The ideal diet for pets often can include raw food.

The best way to prepare raw meat for pets is to purchase whole chunks, then submerge chunks in boiling hot water for at least a minute or two to kill or diminish external pathogens.

The internal meat should be fine. Cut fine, looking for any nodes or odd spots. Submerge chicken meat as well.

Cooked chicken bones can be very problematic unless they are simmered a number of hours until very soft. Raw bones are considered safer – however, consult with your veterinarian for advice on this.

For your pets – only the best…

There seem to be higher rates of cancer and other illnesses with pets these days.

One of the best things you can do to insure their good health is to provide a nutritious, fresh and delicious diet.

Not hard at all – just a few facts to know, and you’re off to a great start!

When feeding your reptiles fresh vegetables, try to feed them organic varieties. The less pesticide residue and chemical contaminants, the better.

Also, naturally raised or organic produce is more likely to have higher nutritional value.

It does depend upon the farmers… most organic farmers are extremely conscientious individuals of the highest caliber who use the best methods to grow and harvest their crops.

Better for your pets – and better for you! : )

More coming soon! : )