How to Make a Cold Last One Week or Less

I know we are all concerned at this time of year because of colds and flu. Especially this year, we have the H1N1 flu strain to worry about. But what if you just have a plain old cold? Well, here's a recipe that has worked for me and my family for several years. I don't have scientific data, but it seems to work better than store-bought, over-the-counter cold or flu medicines for us. This recipe is my interpretation of the one found in Juliette de Bairacli Levy's book, Common Herbs for Natural Health.

First, cut a lemon into six wedges and put the wedges, cut side down, in a shallow bowl. Then pour honey over the lemon wedges. (I use honey from my own beehives, but try to get local honey if you can.) Add a couple of whole cloves (I usually add 4 or 5 cloves, just because I like the taste and smell), then let the bowl sit overnight. The next day, squeeze the lemons into the honey. Get all the seeds, and the cloves, out of the honey, then mix the honey and lemon juice and pour into a jar. Anytime you think about it, take a couple of spoonfuls of the mixture (or do like I do and take a little swig). Because this mixture is just honey and lemon, you can't overdose. Seriously, this really works, and it feels pretty good if your throat is sore. One health note: don't give this to children under one year of age. I've never heard of an infant being harmed by honey, but you definitely don't want to take chances with your babies!

This recipe seems to take care of those sniffles and stuffy noses really quick. As you know, a cough can hang on forever!! This medicine also helps with the cough (I told you it feels good on your throat), but it takes a little longer.

And here's my testimonial…
Last Thursday night I had a stuffy nose when I went to bed. I got up Friday with concrete in both sides of my nose (you know the feeling!). I had just a small sip of the honey-lemon stuff left from last year, so I took it before going to work. I suffered through the day sniffing, sneezing, and honking. My co-workers love me for this! Then on Friday night I cut a new lemon and started a new batch of medicine. Saturday I mixed it up, took a good swig, and continued to do that all day. Saturday afternoon we went to a local bluegrass festival and stayed until around 9pm. I figured sitting outside so long on Saturday had undone all the benefits of the honey-lemon mixture and I would be worse on Sunday, but lo and behold, Sunday arrived and I was almost completely well. Oh sure, I had a few sniffles, and a little scratchy throat, but was able to get through church with minimal nose-blowing and I could sing along pretty well. Monday I had to give a training presentation, and any problems I had with that had nothing to do with my cold! It's now Tuesday and I'm continuing to improve. I just have to blow every now and then, but no body aches, no sneezies, and no nasal concrete! Whoopee!! Try it!

I'm Still Here!!

I know it's been a month since I posted anything, but I'm still here, honest! It's a very busy time at work, so I haven't had time for any extracurricular activities. I'll be posting something in the next week or so, I promise. Thanks for being patient and coming back to check on me.
Mimi

What's New with You?

Hi again! It's been awhile since I wrote, and I really have a good excuse. In fact, I've got tons of them! It's one of my faults/talents. Let's see, it's the busy season at work, we've been doing some heavy garden work, I've been working to change my eating style, school has started, ... I could go on and on. All of the above are true, but somehow they don't seem adequate to have kept me from taking a few minutes here.

Let's talk about the garden. Pappy and I seem to have hit on the right combination this year. We had so many tomatoes we were having to give them away. Our peppers put out enough (and aren't finished yet!) that we have bags and bags frozen. Then we went on vacation. Our glow after a lovely week of camping in the beautiful Smoky Mountains came to a crashing halt when we saw our garden after a week of neglect! The deer had discovered it and had a field day, or should I say a buffet. Since then, we have decided 1) we'll call it quits for the year and start over next year, 2) well maybe we can let the tomatoes go, and salvage a few more peppers, 3) or what if we trashed what was there and planted a fall garden?, and 4) let's keep the tomatoes, fence out the deer, and plant a fall garden. Hence the heavy garden work mentioned above. So the fence is up, with an electric current running through it, the tomatoes are propped up and weeded (they really are monster plants!), more basil is planted amongst the tomatoes (and they are also becoming monsters), and the ground is ready to be tilled for spinach, kale, lettuce, and maybe a few other things.

There really has been a lot going on here, but I don't have time to tell it all now. I'll keep you up to date on the garden saga, as well as telling you all the neat "foodie" things I am learning, when next we meet.

Enjoy life!
Mimi

Vegan Recipes -- Healthy and Not

OK, a couple of posts back, I promised to share any new favorite recipes I found in my library cookbooks. Here are 2 of them. They are both OMG-heavenly! The Chocolate Chip Cookie recipe comes with a warning that it is definitely NOT healthy, so it may be safer not to look!

First the healthy recipe: Tempeh, Kale, and Sweet Potato Skillet from Vegan Express by Nava Atlas. I made this twice the first week I found it, and Pappy requested it again for his birthday dinner a few days later! This is a very satisfying and healthy comfort-food dish, and a great first experience with kale for Pappy and me.

Tempeh, Kale, and Sweet Potato Skillet

• 2 medium sweet potatoes, microwaved until tender/firm, then peeled, cut in half, and cut into thick slices
• 2 tbsp olive oil
• 2 1/2 tbsp tamari
• 1 8oz package tempeh cut into 1/4" slices
• 1 bunch of kale, tough stems removed, torn/chopped into bite sized pieces
• 2 cloves of garlic, minced
• 1 15oz can diced tomatoes
• 2 tsp curry powder
• 2 green onions, diced
• 1/2 cup cashew pieces

1. In a large skillet, heat 1 tbsp oil and tamari. Add the tempeh, toss to coat, and cook until golden and crisp, then remove from the pan.
   
2. Heat the second tablespoon of oil in the pan and saute the garlic for a minute or two over low heat until soft.
   
3. Add the kale and 1/2 cup of water, the canned tomatoes, and the curry powder. Cook for about 10 minutes until the kale is bright green and wilted, but not soggy. I also added the sweet potatoes and tempeh here, because the recipe did not specify when to add them. I have seen other blogs with this recipe where they added them at the next step. Try it both ways and see which you like best.
   
4. Fold in the sweet potatoes and tempeh, if you have not already added them, along with the onion and cashews and cook until everything is heated through again.
   
   

And for dessert (or if you've been very, very good and want to blow it all!), here's the Chocolate Chip Cookie recipe from Vegan with a Vengeance by Isa Chandra Moskowitz. Of course this is the first recipe I tried -- after all, it's the most decadent one I saw among all the cookbooks! I took these for Snibble Day at work and saved some for my granddaughter. They were a hit on both fronts.

Chocolate Chip Cookies

• 1 cup nonhydrogenated margarine, at room temperature
• 1 3/4 cups sugar
• 1 tablespoon molasses
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350ºF.

Cream together the margarine and sugar until fluffy. Add the molasses and vanilla. Add the flour, baking soda, and salt, and mix well. Fold in the chocolate chips. Drop by teaspoonfuls spaced a little over 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes, until ever so slightly browned. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack.
Makes 3 dozen cookies.

As I said, make the cookies only if you intend to really blow your diet, or if you're taking them somewhere so you won't eat them all!


Well, that's all the damage I can do for today. Next time I'll have some other blogs to tell you about. Also, an update on my vegan life....

Keep it simple!
Mimi

Easy Simple Cooking

Last Sunday after church we needed to do our grocery shopping. Since we had our granddaughter with us, we knew we would also need to get some lunch (and it’s better not to shop on an empty stomach anyhow), so we decided to go to Subway. Now I can hear the groans from here, but at least we knew we could get a reasonably cheap, vegan meal. We told our granddaughter where we were going and she flipped: "I LOVE Subway, but my Mommy and Daddy don’t like it." Why? "They say everything they have at Subway is stuff we could buy and have at home." Well, duh!!! Anything you buy anywhere that you eat out is stuff you could buy and have at home!

I think the problem a lot of people have is that they don’t know how to cook the stuff once they get it home, and they think they don’t have time to cook something their family will like. I can relate. For almost the entire 22 years of my first marriage, we ate out. My kids’ friends didn’t believe it when they said their mom didn’t cook – but it was true! I didn’t cook because 1) my husband and 2 kids were picky eaters and none of them liked the same things, and 2) my mom was a great cook, but she never had time to teach me how she did it. On the rare occasion when I did cook it was stuff like bland beef stew, (dry and chewy) pot roast, or spaghetti (Ragu out of the jar).

I joke that one of the reasons I married Pappy was because he cooked for me. Pappy had been on his own for awhile and was used to cooking for himself. After we got together, I got interested in cooking and gradually learned to put some things together. Now I do most of the cooking, although he still helps out in the kitchen.

Almost any older person will tell you it’s cheaper to cook your own meals than to eat out. And many nutritionists will add that if you want to be sure what you’re putting into your body, you should prepare your own food. If you would like to explore cooking some things at home, here are a few ideas. Make friends with someone who cooks. Most cooks are happy to share their expertise with a newbie cook. Check out a cooking class at a local community college, grocery store, church, or food co-op. If you don’t want to take a class, here’s the recipe I learned with. This is the basic one-dish meal that Pappy cooked a lot, and it’s easily customized to fit the tastes of many people.

The Dish
The Dish is cooked in a 9 x 13 inch pan. You can line it with aluminum foil for easier cleanup. If you are going to be using meat, you don’t need to worry about any oil, but if not, you may want to spray the pan with Pam, olive oil, or something similar. You can use chicken, stew beef, pork chops, or any other meat you like. And with this recipe you don’t have to worry too much about getting a great cut of meat. It will cook down enough to make most meat tender. Of course we make it vegan. The basic ingredients are potatoes (any kind you have on hand or can buy cheap), onions, bell peppers, garlic, and tomatoes.

Wash the potatoes and cut off any bad spots or eyes. You don’t need to peel them unless you want to – most of the nutrients are in the peel anyway. Thickly slice the potatoes (about ¼" thick). Peel and slice the onions about the same thickness, or slightly thinner. Also slice the bell peppers into ¼" rings. Then layer the sliced onions, potatoes, and bell peppers in the pan. If you are adding meat, add it now. Add salt, pepper, and any other spices you want to use. I always recommend garlic and maybe a dash of cayenne pepper for a bite. Thinly slice tomatoes as the top layer of The Dish. You can pour in a can of diced tomatoes if you don't have any fresh. Cover with foil and bake in a 350ºF oven for about 1 hour. No need to preheat the oven. You can put this into a cold oven and take a look at it in about an hour, or when you start to smell it. That gives you time to help the kids with homework, have a glass of wine, or take a nice relaxing bath before dinner. Serve The Dish with some crusty bread and a green salad, and you’ve got a meal. Once you feel comfortable with the basic recipe, you can start experimenting with other ingredients. Some we have used are jalapenos, eggplant, squash, zucchini, mushrooms, sweet potatoes, carrots, celery, and all kinds of spices: sage, basil, rosemary, parsley, cumin….

Things to remember about cooking:

• Don’t be afraid to try different ingredients. A friend once told me that if you like something on its own, you’ll probably like it in a dish with other things. This is absolutely true with very few exceptions. (I really couldn't think of any right off-hand.)
• Don’t be afraid to substitute ingredients. If you’re following a recipe and don’t have everything it calls for, see if you have something similar. For example, substitute any kind of onions for spring onions or leeks. Or substitute white mushrooms for other types. Most of the time it won’t hurt. It may not have some of the subtle tastes of the original recipe, but it will usually be pretty close.
• Don’t be afraid to experiment with spices. My technique for herbs and spices is to smell them and see if the smells go together with what you’re cooking. Start with a small amount and increase if you need to. Taste a lot while you’re learning so you won’t over-spice with something that doesn’t work as well as you thought it would.

Please give home cooking a try, and get your kids involved too. Kids love to cut vegetables, grease pans, even wash the dishes if you just give them a chance. Most things I’ve read also note that kids involved in producing their own food end up eating more healthily, and that’s always a good thing. Let me know what you try and how it turned out. If you have questions, send them to me. Odds are I’ve made any mistake you can come up with, so I can probably help find an answer. Most of all, enjoy!!

Love, Mimi

Nature's Humble Healer

Let's talk plantain -- the weed, not the fruit. If you have anything approaching a yard, you probably have some. It's one of those weeds some people spray with Roundup or do any number of other unnatural things to try and get rid of. Truth to tell, it's one weed you should definitely keep. Here's a true story.

My hubby (around here we call him Pappy) noticed a co-worker limping the other day and asked her what the problem was. She told him she had been bitten in her sleep one night, probably by some kind of insect. The bite (on her foot) seemed to have faded, but after several days the bite site started to swell and form blisters, and was now quite painful. He thought a few minutes, then went out to the grassy area near the break room and found some plantain. He picked a few leaves and told his friend to chew them and put them on the bite site, holding them in place with a Bandaid. She went to the ladies room and did just that. She left the leaves on the bite overnight, and the next day was walking normally and with no pain. The whole site was almost completely healed. Pappy now has a reputation as the plant's witch doctor!

He knows from plantain though, from long experience. He and I have seen many real-life examples of its curing power on dog bites, spider bites, mosquito bites, and bee stings to name a few. I have a couple of beehives, and it comes in really handy when I get the inevitable bee sting.

Here's what plantain looks like, at least in our yard. In addition to the broad-leaf variety shown here, there is also a narrow-leaf type. They both work equally well. And if you don't want to chew the leaves prior to application, you can bruise them with a rolling pin, rock, or any other hard object.

OR...

you could go to the doctor, get a shot and/or prescription, treat the bite for days or weeks with a man-made substance that may or may not work and be out tens or even hundreds of dollars. Hmmmm.

Why is it that modern medicine with all it's artificiality is now called Traditional, and the natural stuff that was used effectively for thousands of years is all of a sudden called Alternative medicine??? Another of my pet peeves. Sorry!

Collard Greens

Here is my response to silversmithy's challenge. First of all, I don't know how to cook collard greens. I'm a Southern girl, too but I've never in my life cooked collard greens (hope that doesn't get me kicked out of the club)! I did, however, check out my girl Sassy and she has some suggestions. Go to http://www.vegancoach.com/ and check out her flavor matches for collard greens, along with cooking instructions for several different prep methods. (Just click on Vegan Cooking on the left-hand menu, then choose Vegetables. Collard greens are listed on that page.) Let me know what you try and how it turns out! Good luck!



PS - Thanks again, Sassy, for being my go-to site!

Livin' the Vegan Life

Here’s what’s going on at the moment. I have re-dedicated myself to following a strict vegan diet, at least for 6 weeks. The reason for this is two-fold: 1) I need to lose about 40 pounds, and 2) I have some health problems that are aggravated by all this extra lard I’m hauling around.

It’s time now to put in a plug for my diet and health guru, Dr. Joel Fuhrman. If you haven’t read his book, Eat to Live, well, you should! I am a meat-lover from way back, and a junk food junkie too, but this sensible, easy-to-read book gave me the inspiration to move away from that sicko lifestyle. Dr. Fuhrman has a new book out now, which I haven’t read yet, but will be getting soon. It’s called Eat for Health, and gives new and updated information, including recipes, that will probably inspire me to an even healthier lifestyle. I will say here also that I am not affiliated with Dr. Fuhrman in any way other than as a fan, and the reader should not assume that everything on this blog is consistent with Dr. Fuhrman’s stuff. If you want more information on Dr. Fuhrman, check out his web site at www.drfuhrman.com.

Now that the Fuhrman plug is out of the way, back to me! My husband and I read Eat to Live (ETL) and decided to go vegan about 3 years ago. My husband is one of those annoying people with incredible self-discipline who makes up his mind to do something and then does it! I, on the other hand, cheated a lot! I had the dollar menu at every fast food restaurant committed to memory. But after 2-3 years of cheating regularly, my health problems started demanding my attention so I decided to get serious about my diet. So 2 weeks ago I started on the ETL eating plan (it’s not a diet!) and have lost 10 pounds, more or less (I have a crappy cheap set of bathroom scales, so sometimes it’s hard to tell).

Armed with my new-found confidence and optimism I began looking for some more recipes that fit within the eating plan. There are some recipes in ETL that are old favorites, but I am a person that needs variety. If you are vegan, or even just thinking about it, I highly recommend one of my other favorite sites, www.vegancoach.com, for vegan cooking inspiration. I have been collecting recipes and other info from Sassy "Vegan Coach" Knutson for awhile, but some of her recipes are not suitable for the induction phase of ETL. (But, oh boy, once I get through the 6-week induction period, we are gonna cook up some masterpieces!) ANYway!! I went to my local library and found 3 vegan cookbooks on the shelves. Note: Some of you older folks may remember the library – it’s a building where they have books that you can hold in your hand and turn the pages. Even better, you can borrow them for free! Check it out sometime….

The first book I found is Student’s Go Vegan Cookbook by Carole Raymond. I really like this one because it’s geared to the student, meaning recipes are quick, cheap, and easy. Kind of fits in my general philosophy of life, don’t it? The second book is Vegan With a Vengeance by Isa Chandra Moscowitz. This is a radical, romping ride through a vegan kitchen. Many of these recipes are non-vegan recipes that have been vegan-ized by Moscowitz. Simply put, the book rocks! Lastly, I found Vegan Express, by Nava Atlas. Her recipes are geared more to family dining, which works well for me since my husband, at almost 59, has the appetite of a 17-year-old! Family sized portions are the norm at our house! (That’s another one of the beauties of eating Fuhrman style – since you’re eating such nutrient-dense foods, you can eat as much as you want and not add pounds.) I have found many recipes in these books that I will be trying soon, and I’ll let you know how they turn out. Could be I’ll post some of our new favorites on the blog.

Well I guess I’ve gone on long enough, so I’ll stop for now. Looking forward to hearing from someone (anyone!!).
Mimi

Getting Started

Hi! I’m Mimi, and this is my blog. As you will soon see, I know nothing about blogging, and very little about any aspect of the internet other than how to search, find, and shop. But since I am pretty good at searching, and I’m interested in a lot of the things many of you are interested in, I figure I may be able to put my searching and information gathering skills to good use and share what I find with others in the process.

My biggest quandary in deciding to start a blog was figuring out what to blog about, since I have a wide range of interests. I finally was able to narrow down those interests to a few broad categories: making things as easy as possible, living a simple life, and living as close to nature as possible. Hence the name of the blog – easysimplenature.

Some of my interests are (in no particular order) organic gardening; cooking, especially vegetarian/vegan cooking; herbal medicines; and all aspects of health and nutrition. These are the topics I plan to highlight (at least to start with) on this blog. If you’re interested in these or similar topics, let me know about it. I’ll share the information I have gathered, and I’ll welcome your sharing too. I have only a few rules for the blog:

• Treat each other with common courtesy and respect.
• No profanity (I have grandchildren reading this!)
• Don’t clog the blog – with comments/discussion threads that have nothing to do with topics on he blog.
• Keep in mind that this blog is not meant to be a comprehensive site for any one topic, but merely a jumping off point to allow for sharing of information. If you want a more intense discussion of any topic, check out the links that will be added as the blog progresses.
• Since it’s my blog, I reserve the right to change the rules as I see fit, and to delete comments, etc that do not fall within the rules (or more importantly, the spirit) of the blog.

I think that’s quite enough for the first posting. I’ll try to add more to the blog weekly, so be patient with me, and please visit often to check my progress and add helpful commentary.

Love to all,
Mimi