Organic Granny

I still get rave reviews for the Kale Chips whenever I make the suckers and take them to potlucks or family functions... but easier to make, less messy and just as yummy are Zucchini Chips. I use the same sauce recipe (with adjustments for less liquids) that I use for the Kale Chips-- the 'cheezy' flavour is from the Nutritional Yeast-- the smoky undertones a  I use my trusty old dehydrator, but you could use your oven). Cool days today are the kind of days I choose to make these chips-- I just have more energy and the house doesn't get warm from the dehydrating as it does on really hot days and nights. Have fun!  Following are the ingredients to assemble to make the Zucchini Chips: *3 large  Zucchini , or several smaller ones *3/4 C.  Tahini  OR 3/4 C. of raw  Sesame Seeds *1/4 C.  Water *1/4 C.  Tamari  OR  Bragg's Liquid Soy Seasoning (Gluten-free) *1/3 C. Apple Cider Vinegar *2-3 minced  Cloves of Garlic *Pinch of  Celtic Sea Salt *Other seasonings that li

In my front yard I have a thriving planting of  Oregano Vulgare .  Although the herb is best eaten before the plant flowers, there ARE some very practical things that you can do to utilize the flowers. Here are 7 suggestions: Don't pinch off all the flowers  (if you must pinch off at all!) because the pretty, fragrant flowers will attract pollinators like the honey bee.  Bee farmers may actually thank you for the mild oregano-flavoured honey that results. The flowers have a more delicate flavour than the leaves  and are a lovely cullinary addition to salads, sauces, and Mediterranean-type dishes. Essential Oil of Oregano has been valued for its curative health qualities for generations!   Even just 'smelling' the plant is said to be very health-giving.  Put a garden chair next to a clump of oregano so you can sit there to take the sun and breathe in the fragrance.  Make a tea by pouring hot water over 3 T. of flowers, steeping for about 10 minutes, sweetening with honey and

My husband and I are both over 70, and while we have the odd age-expected ache or pain or fallen hair or swollen ankles or whatever, we have avoided many of the BIG Diseases: Heart Disease, Diabetes, High Blood Pressure, Arthritis, Cancer-- but we have had family with these diseases and there is a good chance that we will have something like this hit at some time.  That is the way of the world these days, is it not? So, to be proactive and preventative, we believe that "Food is Our Medicine" and we adhere to a Whole Food/Plant-Based way of eating. We also watch a lot of those health seminars that mesh with our way of thinking that plants/herbs are the answer-- or at least our first rule of order when we feel ill.  We loved the Chris Beat Cancer series because, well, who wouldn't?  Chris is a charming young man with a friendly, compassionate mission to help others learn about how they too can beat cancer without (or only as a sideline) chemo or radiation.  In his Square

  If you are a fan of hermit cookies with their yummy touch of spice and delightful munchy-crunchiness, you will love this baked porridge for breakfast (or dressed up a little as a dessert).   Ingredients 2 ripe bananas  1/2 cup/115 g pumpkin puree 2 cups/489 ml oat milk or other plant-based milk 2 tablespoons/40 ml. maple syrup 2 cups rolled oats 2 tsp. Pumpkin pie spice 1/2 tsp. baking powder 4 Medjool dates , pitted and chopped Small handful walnuts, chopped Click for Pumpkin Hermit cookie recipe: Method to make  pumpkin hermit porridge: Preheat oven to 350° F/177 C. In a medium bowl mix rolled oats, pumpkin, spice, baking powder and nut and dates. Blend banana  pumpkin, milk, and maple syrup Pour blender mixture over dry ingredients and combine well. Divide evenly among 7 or 8 large muffin cups or ramekins. Bake 25 to 30 minutes or until firm.