Thursday, August 29, 2013

mosquito repellant free of chemicals

(And free from chemicals that poison the body)

1/2 litre of alcohol
100 gram of whole cloves
100 ml of baby oil or similar (almond, sesame, chamomile, lavender, fennel etc)

Leave cloves to marinate in alcohol four days
Stir every morning and evening
After 4 days add the oil
It's now ready to use.

How to use:

Gently rub a few drops into the skin of the arms and legs.
Observe the mosquitoes fleeing the room.
Repels fleas on pets too.

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Thursday, August 1, 2013

gluetn free blueberry muffins

Makes 12 muffins
This crowd-pleasing recipe was developed by Susan Baldassano, Director of Education at the Natural Gourmet Institute for Health and Culinary Arts in New York City. For moist, tender muffins, use finely ground yellow cornmeal, such as that made by Arrowhead Mills. You can replace the blueberries with an equal amount of cranberries and increase the sugar to 2 tablespoons, or replace the blueberries with 3/4 cup of raspberries.These muffins are delicious on their own, or try them warm with butter and jam.
Cooled muffins can be wrapped in plastic and stored at room temperature for up to three days or frozen for up to three weeks. Thaw and reheat muffins in 350°F oven or microwave (unlike those made with wheat, gluten-free baked goods won't get tough in the microwave).
See our related story for more information and sources for gluten-free ingredients.


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  • 2 tablespoons tapioca flour plus 2 tablespoons for dusting pan
  • 1 1/4 cups finely ground yellow cornmeal
  • 2/3 cup white rice flour*
  • 1/4 cup cornstarch
  • 1 tablespoon plus 1 1/2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 8 tablespoons unsalted butter, melted
  • 1/2 cup whole milk
  • 1/4 cup plus 2 tablespoons pure maple syrup
  • 4 large eggs
  • 1 cup fresh or frozen (unthawed) blueberries (about 5 ounces)
  • *Be sure to use white rice flour; brown will result in gritty muffins.
Special equipment:
  • Special equipment: Muffin pan with 12 (1/2-cup) cups


Position rack in lower third of oven and preheat to 400°F. Butter muffin pan and lightly dust with tapioca flour, knocking out excess.
In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
In medium bowl, whisk together butter, milk, maple syrup, and eggs.
Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
Divide batter among muffin cups, filling each cup 3/4 full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes. Let cool in pan 5 minutes, then turn out onto wire rack.

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chana dal imperial

cooked chan dal
dash of amino acid
black pepper
two small spoons of cumin
a bit of hot pepper (I used over peppered lima beans, just one teaspoon)  I had put one pepper in a bowl of lima beans and it was brutal.  This works.

no salt. the Amino acid does that