PRECIOUS FAMILY

There are times when our inner eyesight sharpens and we  perceive how very much we value and love family members.  Recently we had the privilege of a visit from our daughter Stephanie, who now lives in Canada; and time spent with her, and her brother Erik, will be etched on our memories for many years to come.  I wanted to share with you a few of those moments that are representative of our time together.  It was good to share a meal, have good conversations, take a walk, or just hang out on the patio reading a book or doing a puzzle…we were together at one time, in one place, a rare thing in our busy world.  Family is precious.

TRIM HEALTHY MAMA MOONSHINE

No, I have not gone "off my rocker"!  I have found a drink recipe that is too good to keep to myself.  My friend Rebekah told me about it, and then I found not only the recipe for it on the internet, but a great blog by a lovely Christian mother of seven to boot.  You can find  Sheri Coers' blog at www.thecoersfamily.com for lots of excellent information on THM and more.  As I thought about this recipe which is not included in the THM book, but is posted online by the authors, I realized the only thing that linked it to "moonshine" is the process of sipping it out of a quart  mason jar!

Yesterday I jumped in and made up a batch, and carried it with me all day around the house and out to the garden while we dug yet more holes.  I read that this drink has some big-time health benefits from two of the ingredients, Ginger and Apple Cider Vinegar.  Here is what I read on Sheri's blog:

      Ginger is a natural anti-inflammatory treatment. It 
       can help lower blood pressure, ease menstrual
      pain, help treat migraines, and even battle cancer
      cells in the body.

      Apple Cider Vinegar is made from fermented apples,
      and Braggs is unpastuerized and has "the mother" *
      in it, making it high in enzymes and minerals.  

Okay, enough intro, here's the recipe.  Give it a try, and see if you find it as yummy and satisfying as I have.

THM GINGER LIME 

GOOD GIRL MOONSHINE

Ingredients:

2 Tablespoons Bragg Apple Cider Vinegar

1 Tablespoon grated fresh ginger

1 Tablespoon lime juice

2 Stevia sweetener packets

Ice

Water

1 quart-sized mason jar

Instructions:

1.  In a quart-sized mason jar grate about one tablespoon of fresh ginger.  No need to peel it, but do freeze it which makes it easier to grate.  You can grate it right into the jar when you learn what one tablespoon looks like.

2.  Next, add a tablespoon of lime juice, either fresh squeezed, or ready-squeezed from the market.

3.  Add two Stevia sweetener packets.

4.  Then add two tablespoons of Bragg Apple Cider Vinegar.  Be sure to shake the bottle first, to get all the good stuff that tends to settle at the bottom.

5.   Fill your mason jar with ice--about halfway.

6.   Fill the jar with water (filtered if possible), screw on the lid, and shake to mix.  I continue to shake it each time I take a drink as this remixes the ginger which tends to settle to the bottom.

Could this be any easier?  It tastes like lemonaide, and also puts me in mind of kombucha drinks, which are also very healthy and downright delicious.

Ready?

Set?

SIP!

* PLEASE don't ask me what "the mother" is…perhaps one of you knows and will enlighten me.

      

NOT TO WORRY

"Be anxious for nothing, but in everything by prayer and supplication, with thanksgiving, let your requests be made known to God; and the peace of God, which surpasses all understanding, will guard your hearts and minds through Christ Jesus."  Philippians 4:6,7

LEMON-BLUEBERRY YOGURT LOAF

Living in the land of the PNW brings such bounty with it that we often have plenty to pop into our freezer as the growing season rolls along.  I try to remember to keep a good supply of blueberries tucked away for the winter through spring months, and find them handy to throw into pancakes, muffins, and a luscious tea bread like this one.  Doesn't just the name make your mouth water?  I want to bake this up, turn on the kettle, and settle in for a delicious cup of tea, for the scrumptiousness found in this delightful combination of blueberries and lemon. Won't you join me?

LEMON-BLUEBERRY YOGURT LOAF

For the loaf:

1 1/2 cups + 1 Tbsp. UNBLEACHED FLOUR, divided

2 tsp. BAKING POWDER

1/2 tsp. KOSHER SALT

1 cup PLAIN WHOLE-MILK YOGURT

1 cup SUGAR

3 large EGGS

1 Tbsp. grated LEMON ZEST

1/2 tsp. PURE VANILLA EXTRACT

1/2 cup VEGETABLE OIL

1 1/2 cups BLUEBERRIES, fresh or frozen, 

thawed and rinsed

(actually, I just throw mine in frozen)

For the Lemon Syrup:

1/3 cup freshly squeezed lemon juice

1/3 cup sugar

For the Lemon Glaze:

1 cup CONFECTIONERS' SUGAR, sifted*

2 to 3 Tbsp. fresh LEMON JUICE

DIRECTIONS:

Preheat the oven to 350 degrees F.  Grease bottom and sides of one 9x5-inch loaf pan; dust with a little flour, tapping out excess.

In a medium bowl, sift together flour, baking powder and salt; set aside.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil.  Slowly whisk the dry ingredients into the wet ingredients.  In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick or wooden skewer inserted in the center of the loaf comes out clean.  Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet, or waxed paper.

While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat.  Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

Use a skewer to poke holes in the tops and sides of the warm loaf.  Brush the top and sides of the loaf with the lemon syrup.  Let the syrup soak into the cake and brush again.  Let the loaf cool completely.

To make the lemon glaze, in a small bowl, whisk together the confectioners' sugar and 2-3 tablespoons of the lemon juice.  The mixture should be thick but pourable.  Add up to another tablespoon of lemon juice if the mixture is too stiff.  Pour the lemon glaze over the top of each loaf and let it drip down the sides (this is why you place a baking sheet, or waxed paper, under the wire cooling rack).  Let the lemon glaze harden, about 15 minutes before serving.

*When sifting flour or confectioners' sugar, I just use an appropriately-sized whisk, and it ends up the same as passing it through a sifter.

NOTES:

For this recipe, you can also use half blueberries and half raspberries, or any other type of berry you have on hand!

This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.

It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.

This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (1 1/2 inches tall), baking time adjusted.

Put the kettle on and enjoy a

delicious, moist slice!

This recipe is another keeper,

like you!

Many thanks to Sweet Pea's Kitchen

for the recipe, and photos.