Elderberry syrup

It is important to me to try and make as much as I can from scratch.  I like to save money and to do all that I can to support our families health. The more you make from scratch, the more you save because you buy the ingredients in bulk (cheaper) and use them in many different recipes (and more than just food recipes)! Elderberry syrup is one of many things that is much cheaper to make yourself and supports good health.  It is so easy and so cost effective.  A bottle at the store or online can run up to $21 for a 5.4 ounce bottle!  I find it best to make it myself without added preservatives and control the sweetness.

Elderberries are very high in vitamin C.  We use this syrup as a preventative to strengthen the immune system, and increase the frequency of the dose when/if an illness comes on.  Read HERE to learn more about this amazing little berry!

There are a ton of recipes out there and they are all very similar.  Try it for yourself and adjust the next time to your tastes!  That is what I did and came up with these ratios!  Really, you need dried berries and water.  Adding the other ingredients adds a little extra boost to your immune system and makes it taste good - plus, your house will smell amazing while it simmers!

ELDERBERRY SYRUP

2/3 cup dried elderberries
3 1/2 cups filtered water
3 Tbsp. fresh ginger, sliced
1 1/2  tsp. ceylon cinnamon
1 cup raw honey, local is best

Simmer everything EXCEPT the honey in a medium saucepan for about 30 minutes.  Cool until just warm and stir in the raw honey.  Store in a glass container in the fridge.

Dosing:

1 tsp. daily for my kids under 12
Up to 1 Tbsp. daily for over 12 and adults

Chewy Granola Bars (No Bake)

I have tried a lot of different granola bar recipes for my kids lunches. This is the one that stuck. It has great flavor and texture. You can play with add-ins but my kids prefer chocolate.  I love knowing exactly what's in the bars and save a lot of money making them organically rather than buying them.
I make a batch about once a week.  Once cut, store in an air tight container in the fridge.  They will harden when cold but thaw by lunch time.  If snacking right away, just place a bar on the counter for about 5 minutes.

Chewy Granola Bars

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1/2 cup virgin coconut oil
1/2 cup honey
1/3 cup organic brown sugar (Do not leave out, needed for texture)
1 Tbsp. peanut butter (almond or cashew may work)
1 tsp. vanilla extract

4 cups rolled oats (2 regular and 2 cups gently pulsed in blender to resemble quick oats)
2 cups brown rice crisps
1/8 cup ground flax

1/4 cup chocolate chips

Optional add-ins:  Coconut, chia seeds, pumpkin seeds, raisins
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Line a 9x13 pan with parchment paper.

Combine oats, brown rice crisps, and ground flax in a mixing bowl.

Bring first 4 ingredients to a boil in a saucepan.  Once boiling, time it for one minute, stirring gently with a spoon.  When it is thick and coats the back of a spoon it is done.  Stir in vanilla.

Working quickly, drizzle the boiled mixture over the oats and mix well making sure all grains are covered.  Press firmly into pan lined with parchment.  Chill in refrigerator for about 10 minutes until set and then cut.

Melt chocolate chips and drizzle over each individual bar.

Baking Powder

Baking powder is another staple in my kitchen that I choose to make.  Store bought brands use corn starch from genetically modified corn, and most have aluminum added!  Non GMO and aluminum free baking powder is so easy to make and such a better option!  You can buy these ingredients in bulk at most health food stores and even WinCo, making it super inexpensive! **Use this in my homemade tortilla recipe!

1 part baking soda -- FS --  I prefer Bob's Red Mill
1 part arrowroot starch
2 parts cream of tartar

Such a simple recipe!!  I usually make up a batch as follows.

1/4 cup baking soda
1/4 cup arrowroot starch
1/2 cup cream of tartar

Combine in a mason jar and shake.  Use in recipes just as you would the store bought stuff.

Coconut Caramel Popcorn

Coconut Caramel Popcorn

1/2 cup organic popcorn kernels -- FS

2 Tbsp. coconut oil -- FS

2 Tbsp. salted butter

1/3 cup coconut palm sugar  -- FS

2 Tbsp. pure maple syrup --- FS

Scant 1/2 tsp. real salt or sea salt plus more for sprinkling -- FS

Pop the corn in an air popper and remove unpopped kernels.

Melt oil and butter together in a deep heavy bottom pan over medium heat. Add sugar, maple and salt. Mix to combine. Bring to a boil and let boil 2 minutes without stirring or touching.

Take off of heat and pour quickly over popcorn. Stir to cover all pieces and pour out onto a large piece of parchment to cool.

Chicken Stock

Having homemade stock on hand is so convenient and nutritious!  I like to make stock every two weeks. We eat whole chickens and chicken legs often.  We eat the meat and I put the bones in the freezer until there are enough for a big pot of stock.  This is so easy and flexible.  Stock can be made with just the bones, salt and vinegar but the veggies will add more flavor.  The measurements are flexible too.  Don't forgo making some because you don't have fresh parsley.  It will still work.  Use in soups and other recipes or just sip in a mug for some gut healing protein!

------------------------------------------------------
Chicken Stock

Chicken bones (from a whole chicken or legs), about 2-3 lbs

3 carrots, cut in half

1 onion, cut in quarters

6 cloves garlic

1 Tbsp. black peppercorns

1 Tbsp. sea salt
Handful of fresh parsley

1 bay leaf (optional)

1 Tbsp. RAW apple cider vinegar

Add all ingredients in a large stock pot.  (This can be made with just the bones, salt and vinegar but the veggies add more flavor.)  Fill with filtered water until covered.  Bring to a boil and skim off any foam.  Add apple cider vinegar.  Lower to a simmer and cook for at least 4 hours.  The longer the better!  Strain and cool.  Store in mason quart jars. 

**I like to freeze a couple of jars for storing.  I have not had glass break, but have heard it does happen.  I leave a good two inches of space at the top of jar and do not screw the lids on tight until completely frozen.

Gelatin Snacks {Jello}

--------------------------------------------------------
Gelatin Fruit Juice Snacks

3 cups pure fruit juice (grape, apple, orange)

3 Tbsp. grass fed beef gelatin 

Pour juice into a saucepan.  Sprinkle gelatin on top and let sit for 5 minutes.  Turn on heat to low and gently stir until gelatin is dissolved. Pour into a glass 8x8 dish and chill about 2 hours or until firm.  Cut into cubes or use fun cookie cutter shapes.

*You can read all about the benefits of gelatin in your diet here

Smart Snacking

Here is a list that I keep posted in the kitchen to help the kids (and myself) make the best choices when we need a snack {or even a treat} in a hurry with little preparation!

Something that helps so much is weekend batch cooking. **You can freeze almost everything with great results!** Sunday is usually our day for baking up a batch of muffins, granola, cookies, tortillas, etc.  Just get your batters soaking Saturday night and get everything done while the oven is hot Sunday.  Pop it into the freezer and you have alternatives to processed food.

Chia Seed Pudding

Gelatin Cubes {finger jello}

Egg Drop Soup

Coconut Flour Chocolate Chip Cookies {freezer}

Sprouted grain {Ezekiel} toast with nut butter

Hard Boiled Eggs

Air Popped Organic Popcorn...Pop popcorn and top with 2 Tbsp. melted coconut oil and sea salt. 

Muffins {freezer}

Tortilla {freezer} with nut butter and banana

Fresh fruit and raw, unsalted nuts...Not all kids will eat nuts but my girls love them.

Dried Fruit

Plain Yogurt...1/2 to 1 cup plain yogurt mixed with frozen or fresh fruit/granola and hemp/chia seeds