tag:blogger.com,1999:blog-52848637463452588202024-03-13T20:33:01.937-07:00Enzyme To The NationsFor posting recipes, nutrition and health information, natural remedies, fun stuff, etc.Unknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5284863746345258820.post-76638958925505599462009-03-08T13:33:00.000-07:002009-03-08T14:27:26.919-07:00New SiteTo better organize information and resources, I have created a new <a href="http://sites.google.com/site/mccastleancestors/">Enzyme to the Nations Website</a>. Please go to the website for the most reliable information I have found. If you have questions or find information you'd like to share, please send me an <a href="mailto:doriscastleton@gmail.com">email </a>and I will get back to you.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5284863746345258820.post-80273282230768284242008-01-18T21:15:00.000-08:002008-01-18T22:00:30.275-08:00Mary's Favorite Bran Muffins1 3/4 cups Kefir, buttermilk, or soured milk (1 Tablespoon vinegar added to milk)<br />1/2 cup rolled oats<br />1/4 cup rolled barley (or other rolled grain)<br />1/4 cup wheat germ<br />1/2 cup whole bran cereal (or wheat bran or oat bran)<br />2/3 cup honey (can be half blackstrap molasses if you're low on iron)<br />1/2 cup olive oil<br />2 farm eggs (or 1/2 cup Flax Seed Egg Replacer)<br />1 teaspoon baking soda<br />1 teaspoon ground cinnamon<br />1/2 teaspoon sea salt<br />2 Tablespoons black sesame seed (or chia seed or poppy seed)<br />1 1/2 cups freshly milled whole wheat flour<br /><br />Let grains soak in the cultured milk overnight, or even up to 24 hours (if using commercial Kefir that is thick, add up to 1/4 cup water to thin it). Preheat oven to 350 degrees F. Add oil, honey and eggs to grain mixture, mix well. Add flour, sifted soda, and other ingredients. If batter seems too thin, add more rolled oats or bran; if too thick, add a little water. Grease muffin tins or line with papers and fill 3/4 full. Bake 15 minutes, or until toothpick comes out clean.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5284863746345258820.post-37626977169740211712008-01-18T21:09:00.000-08:002008-01-18T21:15:27.979-08:00Flax Seed Egg Replacer<span style="font-family:verdana;">1/3 cup flax seed</span><br /><span style="font-family:Verdana;">1 cup water</span><br /><span style="font-family:Verdana;"></span><br /><span style="font-family:Verdana;">Blend. Becomes a kind of thick, glue-like substance. Store in fridge. </span><br /><span style="font-family:Verdana;">1/4 c. = 1 egg </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5284863746345258820.post-37020621029190291832008-01-04T21:55:00.000-08:002008-01-04T23:34:44.460-08:00Do you need a zippy appetizer for lunch or dinner?<span style="color:#ffcccc;">Fresh Apple-Ginger Wedges</span><br /><br /><span style="color:#ffcccc;">Cut a sweet apple in wedges. </span><br /><span style="color:#ffcccc;">Bore small holes in 2 or 3 places. </span><br /><span style="color:#ffcccc;">Put <em>tiny</em> cuts of ginger root in the holes. </span><br /><span style="color:#ffcccc;">Dip wedges in bowl of fresh-squeezed lemon. </span>Unknownnoreply@blogger.com3