Tag: recipes

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Rhubarb Bread

I like to make quick breads for my family to eat with their meals. One of the most popular is banana bread. I also shred and freeze zucchini in the fall for making zucchini bread throughout the winter. I don’t like to feel trapped with making the same breads over and over, so I set out to find something new.

I was quite specific in my searching because my rhubarb is starting to come up, and I wanted to use up some frozen rhubarb from last season. I found a few different rhubarb quick bread recipes, but I finally settled on one that had a lower amount of sugar and all the ingredients I already had on hand.

I always substitute honey or syrup for the sugar in quick breads. I also cut down on the sweetener used because most quick breads just don’t need a high amount of sugar to still taste good. I was a little nervous doing this with rhubarb because it is so tart, but the bread turned out delicious!

You will need to puree some rhubarb for this recipe.

Rhubarb Puree

1 cup rhubarb, chopped
1/4 cup water

Combine the rhubarb and water in a small pot and bring to a boil. Reduce heat and simmer for about 10 minutes or until rhubarb falls apart into a thick sauce. Remove from heat and let cool.

Rhubarb Bread

Dry Ingredients:
1/2 cup walnuts
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Wet Ingredients:
1/2 cup syrup (if using dry sweetener, combine with dry ingredients)
1 Tablespoon lemon zest
2 eggs
1 cup rhubarb puree
1/2 cup oil

1/2 cup rhubarb, chopped (fresh or frozen)

Heat oven to 350 degrees. Grease bottom of loaf pan.

Combine all dry ingredients and mix together.
Combine wet ingredients and add to dry mix. Stir to combine.
Stir in chopped rhubarb.
Pour batter into loaf pan, and bake for about 1 hour.
Remove pan to wire rack and let cool 10-15 minutes before removing bread.
Remove bread from pan and let cool on wire rack.

Slice and enjoy!

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Two (or Three) Ingredient Homemade Laundry Detergent

I was given a recipe for home made laundry detergent several years ago that had both a powdered version and a liquid version. The liquid version took longer to make and more room to store, so in favor of speed and ease, I chose the powdered version.

The original recipe called for Borax, Super Washing Soda and Fels-Naptha soap. My daughter found the Fels-Naptha undesirable because it seemed to put a coating on their clothes and the washing machine. I still use it, but she chooses to just keep a bar on hand to scrub out stains before throwing the clothes in the washer.

To make the basic version, simply buy a box of Borax and a box of Super Washing Soda (not to be confused with baking soda), dump them both in a bucket, and mix them. That’s it! Of course, the original recipe calls for equal amounts of each ingredient, but who has time to measure!?!

I generally use 2 Tablespoons per load because that is a full scoop with the little scooper I have, although 1 Tablespoon is the recommended amount.

For our whites, I dump in some home made bleach, too. You can also hang clothes on the line when the weather permits to let the sun bleach them, and it helps save electricity when you don’t have to run the dryer.

Additional laundry cleaning recipes can be found on the Wellness Mama blog.

Resources:

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Kale Chips

Kale chips are a healthy alternative to potato chips and a good way to get some extra greens into your diet. They add a nice salty crunch to a meal and are delicious! I know they get bad mouthed a lot, but we actually really enjoy them as snacks and as a side to our meals. They are a bigger hit with some of the clan than salads, so it is an easy way for our family to eat vegetables.

These can be made in the oven, but they burn easily if you don’t watch them like a hawk. I rarely have time to stare at my oven, so I prefer to make them in the dehydrator. This takes a little longer but guarantees they will be crunchy and perfectly cooked every time.

This is the basic recipe, but don’t be afraid to try different seasonings and spices.

Ingredients:

  • 1 head of kale (rinsed)
  • Olive oil
  • Sea salt

Directions:

Tear the kale off the stems and into bite sized pieces. Pour some oil olive into the palm of your hand and massage it into the kale. Sprinkle on sea salt to your liking and toss to coat them all.
Spread the kale pieces onto your dehydrator trays. Dry for 2-4 hours. Store in airtight container.

Ours have never lasted longer than 2 weeks, but they will stay crispy for at least 2 weeks when dehydrated. Oven baked chips will lose their crispiness after a few days.

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Granola Cereal Recipe

We don’t eat commercial cereal, and we try to stay away from processed foods. However, kids love cereal for breakfast, and it is a quick and easy way to start the day. So, my daughter makes homemade granola cereal. It is a delicious alternative to store bought cereal, and it is a wonderful topping on a fruit parfait.

If you don’t have all of the dry ingredients, you can skip them and/or add more of another one.

Dry Ingredients:

  • 4 cups rolled oats
  • 1/2 cup wheat germ
  • 1/4 cup sunflower seeds
  • 1/2 cup chopped nuts
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup raisins

Wet Ingredients:

  • 1/2 cup water
  • 1/2 cup maple syrup (or honey)
  • 1/3 cup applesauce (or coconut oil or butter)
  • 1 teaspoon vanilla

Directions:

Preheat oven to 300°F.
Mix the dry ingredients together in a bowl, and mix the wet ingredients together in a separate bowl. Pour the wet mixture over the dry mix to combine. Spread on a greased pan.
Bake for 50-60 minutes, stirring every 15 minutes. Cool in pan on wire rack, and store in airtight container. Add raisins before storing.

You can also dry can the granola for longer term storage.