Proper Etiquette

As I was reading through my daily blogs I’ve subscribed to, one of them is http://www.elegantwoman.org, I came across an article on proper etiquette.  The writer’s comments took me back to a photo of my grandmother I have hanging on the wall in my bedroom. She was properly dressed for a social occasion. This photo jogged my memory of when , as a young girl, we would visit relatives. I remember my grandmother and great grandmother fussing over the preparation of the food and setting a proper table. They would pull out the the table pads and two extra leaves and cover the table with a white, freshly pressed tablecloth. Then, they would go to work setting a proper table like it was a work of art…water goblets, fine cutlery, cloth napkins, fine dishes, all set in their proper place. We would sit around for what seemed a long period of time discussing family affairs, all the while passing the platters of delicious foods. Whether it was a holiday or just coffee,as they called it, the table was always properly set.  On the table, you could always find Danish open faced sandwiches on white bread, spread with fresh egg salad or a layer of real butter and hard sliced sharp cheddar cheese.There was a relish tray, piled high with homemade bread and butter pickles and black and green olives and whole baby dills. After we ate, we cleared the dinner dishes to make ready for my favorite part. Dessert dishes and coffee in tea cups and saucers (some of which I have now,) would be laid out. Homemade chocolate and minced meat pies on pretty pie plates and pinwheel cookies would be displayed. My grandmother still made chocolate pie with her homemade crust well into her nineties.  Talking to my mother, I asked her what she remembered about my grandmother. “She always wore dresses and heels, said mom, even while cleaning the house.” As I’ve grown older, I still enjoy setting a proper table for special occasions. By the way, what is a special occasion? For us, it can be as simple as the neighbors coming over for a quiet dinner. I’m so grateful for my upbringing. It taught me the importance of life’s simple pleasures without cell phones and the internet to disengage us from real life.

Here’s a photo of my grandmother properly dressed at a social luncheon. You can see fresh flowers on the table and she is  wearing gloves, hat and jewelry. Her blouse is monogrammed with her initials. MEH

Grandma with her hat on 

 

 

photo for newspaper Central Market Ft. Worth 001

Luanne

simplify123.net

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Reishi Mushroom Tea

I stopped into our local herb and essential oil store in Eureka Springs. I love essential oils and I’m learning so much about the benefits of what they can do for me. As I poured myself a cup of tea, I browsed the shelves. The ladies are always helpful and loaded with information if you want to know what an herb or oil does. They also have a stack of books on the shelves and a comfortable chair if you want to read. I could actually stay in there for hours asking questions. Finally, my eyes were drawn to something I wasn’t sure of what it was. So, I asked Katie. “It’s a Reishi mushroom.” she said. “You can make tea by letting it steep in boiling water. I like a little honey with mine.” Okay, I was intrigued. I had to try this. “I’ll take one.” I said. She handed me a tiny brown paper sack and I pulled the smallest Reishi mushroom from the jar I could find. I wish I could say I went straight home and brewed it, but I went straight home and put it in a jar and set it up on the shelf with the coffee cups. There it sat for weeks. Yesterday, as I was putting some cups away, I spotted the mushroom I was so excited about and decided to try it. Here’s what I did.

I boiled some filtered water and poured it in a glass karaf and set the mushroom in it and let it steep for, well, it’s still in there. I didn’t take it out. And, it didn’t get to strong or bitter like I thought it would. And, it’s sweet without adding honey. I actually like it, and will make it again. I drink a lot of water and sometimes I want something else to drink…just for a change and just once in awhile.

 

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Background of Reishi mushrooms: According to Healthline, Reishi mushrooms (Ganoderma lucidum) are from Asia. They grow wild on logs and tree stumps. They come in a variety of colors, but the red variety is most commonly used and commercially cultivated in East Asia and North America. In ancient China, Royalty would use this mushroom in the hopes of obtaining immortality and promoting calmness and thought. Today, the mushroom is used in traditional Chines medicine to treat liver disorders, high blood pressure, arthritis and other degenerative diseases.

Disclaimer: The information on this blog is not intended to be and should not be interpreted as medical advice or a diagnosis of any health or fitness problem, condition or disease; or a recommendation for a specific test, doctor, care provider, procedure, treatment plan or course of action. Consult your physician before making any lifestyle changes.

Copyright notice: All images and content are owned by simplify123.com, unless otherwise stated. Please e-mail me at watercandoit@gmail.com to request permission to use my content.

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Luanne

simplify123.net

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TOMATOES AND ANTIOXIDANTS

Tomatoes are full of antioxidants. Not only do they contain antioxidants, they are packed with vitamins A and C, as well as folic acid. There are many varieties of tomatoes to choose from. In our garden, we have Heirloom, Big Boy, and Organic (I bought from a local farmer’s market.) I’m especially careful of what I put in my body because I know that “YOU ARE WHAT YOU DON’T ELIMINATE.” And because I’m especially careful about my skin, I look for fruits and vegetables with vitamin C. Collagen, the skins’ support system, is reliant upon vitamin C as an essential nutrient which works in our bodies as an antioxidant to help prevent damage caused by toxins from the air we breathe, the water we drink, and the food we eat. Almost daily, I go out in my garden and pick tomatoes for my husband to take to work, and for myself to snack on during the day.

   garden pics for blog (4)

Disclaimer

Disclaimer: The information on this blog is not intended to be and should not be interpreted as medical advice or a diagnosis of any health or fitness problem, condition or disease; or a recommendation for a specific test, doctor, care provider, procedure, treatment plan or course of action. Consult your physician before making any lifestyle changes.

Copyright notice: All images and content are owned by simplify123.com, unless otherwise stated. Please e-mail me at watercandoit@gmail.com to request permission to use my content.

  photo for newspaper Central Market Ft. Worth 001

Luanne

simplify123.net

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Teff Flatbread

 

photo updates on Lazy L Lane 054

 

I was looking through Pinterest for a vegan flatbread recipe when I came across Teff flatbread. I had never heard of the grain so naturally, it caught my attention. I looked up Teff flour and it’s benefits and found it on  http://huffingtonpost.com. This tiny grain, I learned, is from Ethiopia and used to make Injera  (the sourdough flatbread) and comes with an abundance of benefits. It is a super food that’s high in iron and is an ideal source for vegetarians looking for ways to consume protein. According to Dr. Oz, it reduces PMS and helps to lose weight and is a great way to manage blood sugar. Since I am now in my 50’s and my metabolism has slowed down, it is important for me to be able to maintain my weight. I also struggle with my blood sugar. Those are two important factors for me to take into consideration when looking for foods to eat. My main goal is to look for ingredients that will give back healthy benefits to my body. This recipe is oh so easy to make.

Here’s the recipe:

1 cup Teff flour
3/4 cup kefir (I use coconut Kefir and I buy it at my local health food store.)
3/4 cup water
1 tsp. apple cider vinegar (Benefits: Aids in loosing weight, Brightens skin, Decreases glucose levels. I buy mine here http://Dr.Vita.com)
1/2 tsp. salt (I use pink Himalayan sea salt with over 84 minerals. I buy mine here.  http://www.Dr.Vita.com)
Coconut oil for greasing the pan. (I buy mine here http://Dr.Vita.com . Benefits of Coconut Oil: According to Dr. Oz,Coconut oil can positively affect our hormones for thyroid and blood-sugar control.)

In a large bowl, combine the Teff flour, kefir, water, vinegar, and salt until the mixture has the texture of a thick pancake batter. You may need to add more water if necessary.  Cover with a kitchen towel and set aside for at least an hour.  Heat a nonstick skillet on high.  Drop a little water to see if it sizzles.  If so, turn heat down to medium.  Heat about a teaspoon of coconut oil in a nonstick skillet. Pour 1/2 cup of the batter in a circular motion so that the flatbread is no more than 1/4 inch thick, preferably even a bit thinner.  Cook until bubbles start to form and the surface of the flatbread becomes matte, which should take about five minutes.  Flip the flatbread and cook until firm. This should be about 3 to 4 minutes.  Repeat three more times.  Recipe should yield four pancakes. As a rule, I use stainless steel pans for everything. Unfortunately, for this flatbread, you have to use a nonstick skillet. I tried the stainless steel and wrought iron and the bread stuck to the pans both times, even with a generous amount of coconut oil. My husband and I loved both the texture and the taste of this delicious flatbread. I served it with Tahini sauce, brown rice and black beans.

I am not a physician nor do I have a degree in nutrition; however, I do read labels for harmful chemicals to avoid and I do pay attention to how my body reacts to food and products I use.  I receive a fee if you buy the products I advertise on this page. However, I don’t advertise anything I don’t buy from these companies and already use myself.

Disclaimer: The information on this blog is not intended to be and should not be interpreted as medical advice or a diagnosis of any health or fitness problem, condition or disease; or a recommendation for a specific test, doctor, care provider, procedure, treatment plan or course of action. Consult your physician before making any lifestyle changes.

Copyright notice: All images and content are owned by simplify123.net, unless otherwise stated. Please e-mail me at watercandoit@gmail.com to request permission to use my content.

photo for newspaper Central Market Ft. Worth 001

Luanne

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Hummus: Perfect Midsummer Vegan Lunch

hummus (2)

Every summer for the past 30 years or so my sister, Linda, comes to Rogers, AR for a garage sale. Even though my mom, middle sister, Lori, and I aren’t into garage sales, we do support her and it’s a way for the family to spend time together. This summer, with our kids grown, for two weeks, we were able to have some girls time. Linda decided to have two garage sales while she was here. One at Lori’s and one at my moms. In between getting ready for the sales, we did some fun day trips. One of them was to Eureka Springs for the Historic District Tram Tours guided by my husband, Dinny.

Other days, we would mark items, go through mom’s attic for sale items and set up for the garage sale. When the doors opened at 7:30 a.m., each of us kicked into high gear and knew where to use our talents best. Linda and my cousin, Denise, worked the sale. Mom, Lori and I planned and prepared the meals, put out signs and helped in the sale when needed. I love to be creative in the kitchen. It’s one of my favorite things to do and these two weeks were no exception. I had the privilege of trying out my new recipes on my family.

For lunch, I made several dishes including a simple hummus and served it with cucumber slices. I found the hummus recipe on allrecipes.com.

Directions

  1. In a blender, chop one clove of garlic. 2 cups soaked garbanzo beans, juice of 1/2 lemon, 2 TBS tahini, and 1 tsp salt. Blend until creamy and well mixed.
  2. Transfer the mixture to a medium serving bowl. Sprinkle with olive oil and garnish with red peppers. Serve with cucumber slices.

Benefits of garbanzo beans: Fiber and according to whfoods.org , the consumption of garbanzo beans improves control of blood sugar and insulin secretion. Benefits of tahini: Rich in minerals such as phosphorus, lecithin, magnesium, potassium, and iron. It’s a good source of Methionine, which aids in liver detoxification. High in calcium, vitamin E and vitamins B1, B2, B3, B5 and B15 just to name a few. Benefits of garlic: Strengthens the immune system, contains good levels of vitamin C, and vitamin B6, regulates blood sugar just to name a few. I added Pink Himalayan sea salt. Benefits are: 80+ minerals and elements. Because of these minerals, Pink Himalayan sea salt can Balance pH, strengthen bones, lower blood pressure, improve circulation, just to name a few. Benefits of Extra Virgin olive oil: High in antioxidants, fatty acids, omega-6, omega-3, vitamin E and vitamin K just to name a few. Benefits of cucumbers, for example, are a good source of B vitamins, rehydrates the body, aides in weight loss and digestion and helps fight cancer.

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Another way to stay healthy, is spending quality time with the ones you love. Here I am on the tram tour in Eureka Springs, AR, with my mom and sister, Linda. We had a wonderful time and learned a lot about the interesting little historic village hidden away in NW Arkansas.

All images and content are owned by simplify123.com, unless otherwise stated. Please e-mail me at watercandoit@gmail.com to request permission to use my content.

 

Luanne

simplify123.net

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lulu lipbalm

I got the recipe off WellnessMama.com to make a lip balm and then added one extra ingredient, a few drops of vitamin E to formulate my own recipe. I then personalized it by adding my label lulu lipbalm. I’ve enjoyed giving these out to my family and friends.

Ingredients

2 Tbs Coconut Oil

1 Tbs Shea Butter

1 Tbs Beeswax

1 tsp Mango Butter. I added a few drops of Vitamin E oil

Melt Coconut oil, Shea Butter and Beeswax in a glass jar sitting in a  pot of simmering hot water until all ingredients are completely melted. Add vitamin E. Stir in natural coloring (optional). I use the root Alkanet for a pink tint or Cinnamon for a browner tint.

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  Melted Ingredients                                     Empty Shells                                        Finished Product

                                                                                   

                                                                     

              

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Chia Pudding

For this delicious desert, I chose the recipe on www.wellnessmama.com however, I altered the recipe a bit to my own liking.

Here are the ingredients I used.

Healthy Chia Pudding 022

Recipe

2 cups of coconut milk or other milk

1/2 c Chia seeds

Powdered stevia(pure stevia, KAL brand with no fillers.)

Put all the ingredients in a blender, then transfer to desert dishes and chill. Pudding will thicken within 10 minutes.

Healthy Chia Pudding 021

The first time I heard of this desert, my husband Dinny and I were at some dear friends of ours for a dinner party. Even though we told them of our eating habits, I wasn’t quite sure what to expect.  When Jane brought out the Chia pudding, I was curious to know what was in it. It looks somewhat like tapioca which is a favorite of mine. Jane added  pineapple, almond milk and powdered stevia(pure stevia, KAL brand with no fillers.) I googled Chia pudding and honestly, there were so many variations, but I like the basic. With company, I might add some fruit.

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