Metaphorical Musings on Life/the Park

The water fountain, bubbling over fresh and healthy and clean, is God.

The cars zipping around and hurrying to diverse destinations is the world that has become so harried and as unlike God as it can become.

Often I find myself in the world, hurried and frantic over the next place I need to be. So frequently I get lost in the busyness.

I want to be near, no, I want to be in the fountain.  I want my fears and troubles and pain to be washed away as I calm down and come to peace.  I know there can be peace.  I have felt it.  The question is, how can I have peace and still do what is needed of me in the busyness?

It is officially summer at the park but my life is in the season of spring.

Last year was my winter.  I cleansed and purged the overwhelm out of my space like snow does to an annual flower that has already lived its purpose and glory.

I rested for a season like the soil in my frozen garden.

Now the rains have come, washing away the death of old projects and worries.

New experiences are budding, creating excitement in the air with the freshness of new growth.

My figurative life will be watered from the fountain. God will water my future and I will stay grounded as I have to participate in the world on occasion.

 

 

The Spelt or Wheat Bread recipe I used to barter with.

Wheat or Spelt Bread

Photo from when I bartered with bread in Fort Collins, CO.

Tip: When you add your water, make it on the hot side of warm. When you add flour the temperature will cool down for germinating the yeast.

 

Wheat or Spelt Bread

6c. very warm water

2/3 c. olive oil

2 T. sea salt

1 cup cane sugar (I use sucanat)

1/4 cup vinegar (optional for texture)

3 Tablespoons vital gluten (optional for texture)

3 Tablespoons yeast

15+ cups wheat or spelt flour

  • Add warm water, oil, salt, sugar, vinegar and vital gluten to a bowl and whisk them together.
  • Add 6 cups of flour to the bowl and stir until it is mixed in, which activates the natural gluten (3 minutes by hand, 1 minute with a mixer).
  • Add the yeast and stir it in.
  • Begin adding in the flour 1 cup at a time until the mixture is holding together and is barely not sticky anymore. (stops sticking to the sides of the bowl if using  a mixer)
  • Knead for 8-10 minutes by hand (4 minutes on high with a mixer). Do not over mix spelt dough.
  • Spread 1/8 cup of olive or coconut oil onto a clean surface.
  • Set the dough on the oil and turn until all surfaces are coated.
  • If kneading by hand, let the dough raise until doubled covered with plastic wrap or a towel. If using a mixer, skip the first raising.
  • Separate the dough into 6 equal parts.
  • Shape each loaf into bread pan shape.
  • Put each loaf into a bread pan that has been sprayed with oil.
  • Punch dough down to fit the pan and be level.
  • Spray the tops of the loaves with oil and set aside in a warm place to rise until doubled. You can cover them with plastic wrap if the air is dry.
  • Place in the oven at 350 degrees for 24-30 minutes until lightly browned and hollow sounding when tapped.
  • Take the loaves out of the pans and put them on a cooling rack.
  • Let them cool completely before cutting for best results but chances are you will need to cut into one right away because it smells so good!!!

Happy Healthy,

Elisa

 

Josiah, Eggs, Flax Eggs and Chickens

Josiah is very allergic to eggs. It has gotten better as he has gotten older, but he will still get weeping rashes if he is exposed too much.
He can love on the chickens, just not eat their eggs. I don’t know how he catches them because I have tried and they just run away. Today he was sitting outside holding this one, petting it and talking to it.
When we cook food that calls for an egg, we will make flax eggs. They are so easy and fast. The eggs we get from the chickens get eaten by my husband and boys who are not allergic. We try to always cook with flax eggs though, so that Josiah can have some too.

1 Flax Egg: 1 Tablespoon ground flax
3 Tablespoons water
Mix them together and let them sit for a few minutes to turn into a gel while you prepare the rest of whatever you are making.

We have used them in cakes, cookies, quick breads and more. It is handy to ground a bunch of flax seed in a coffee grinder or blender, then freeze it for later use. The reason you keep it in the freezer is to keep the oils in the flax from going rancid. It happens kinda quick in flax seed, so it’s best to buy it whole instead of ground.

Happy Healthy,
Elisa

Garlic Oil

I was cleaning out my fridge the other day and found a jar of garlic oil that I had stashed there. I had made it because one of my boys had an earache and I know that a few drops of garlic oil in the ear a couple of times a day for a few days will get rid of an ear infection. Well, by the time the oil was made, the ear ache was gone…. So, the oil has been in my fridge, waiting for me to find it again. 🙂

I pulled it out and thawed it by placing the jar in a bowl of hot water. (Olive oil turns solid in the fridge.) By the time it was thawed I had the potatoes that I had baked that morning mashed, salted and peppered, and on our plates. We drizzled some of the garlic oil on our potatoes and fell in love. It Was So Good! My 5 year old liked it so much that he had 2 potatoes and was disappointed when I couldn’t fill the jar back up with garlic oil after we emptied the whole thing!

I read about using garlic oil on baked potatoes in a book called The Transfiguration Diet, which uses the health principles taught by The School Of Natural Healing founded by Dr. John Christopher. In the book I also learned about a salad dressing that uses the garlic oil.

Well, we ran out of garlic oil in that one lunch, so I looked it up in the Transfiguration book to get the recipe right. Here it is in my words.

Peel 10 cloves of garlic and chop them in half if they are large cloves. Prick them with a fork so they can release their wonderfulness into the oil.
Put the cloves into a large jar and cover with 4 cups of olive oil.
Let the garlic oil sit for 2 to 3 days and then use!
I am going to keep a small cruet of it on my table and keep the rest of it in the fridge to keep it fresh. I have read differing opinions on how safe it is to keep out, so I am going to play it safe.

I will post again on the dressing recipe. I will be making it tomorrow because my garlic oil has been sitting out for 3 days and is waiting for me.

Happy Healthy,
Elisa