Category Archives: Bulk Herbs & Whole Foods

A Bone-Loving Sip

A Bone Loving Sip from Beeyoutiful.com

Using herbs that are abundant in bone and muscle-supporting minerals such as silicon, magnesium, calcium and selenium is a smart and easy way to build health. Turn those herbs into teas and you can stay hydrated at the same time!

Horsetail (also called Shavegrass) and Nettle Leaf make an amazing base for a tea that supports bone and muscle health. Using those two as the base, you can add in fresh fruit or other more tasty herbs to customize and add flavor to the brew. A Bone Loving Sip from Beeyoutiful.com

You can also brew strong infusions of Horsetail and Nettles for use in smoothies, or add a bit to bone broths.

Here is my favorite way to enjoy these bone-loving herbs!

Mary’s Bone Sips

1 tsp Horsetail
1 tsp Nettles
1 tsp Hibiscus
1 tsp Lemon Balm

Mix dried herbs together and steep for at least 20 minutes in 1 quart of freshly boiled water. Strain herbs and serve hot or cold. If desired, sweeten with honey or stevia and add a twist of lemon.

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Foodie Friday: Simple Yet Delicious Crispy Company Chicken

#FoodieFriday- SIMPLE YET DELICIOUS%0ACRISPY COMPANY CHICKEN from Beeyoutiful.com

Thanks to this recipe, roasted chicken has become a favorite easy dinner at my house! It’s simple enough to make anytime with some advance planning, and beautiful and delicious enough to serve to guests.

During the week I might pair a bird with easy roasted potatoes and carrots, or for a weekend company meal perhaps dress it up with mashed potatoes and gravy along with fancy green beans.

No matter the side dishes, this recipe with its combination of brining and roasting produces savory moist chicken with crispy skin every time. Serve it up as a family meal, then pick the rest of the meat off the bones for chicken salad or a casserole a few days afterward. Don’d forget to use the carcass to make a pot of nourishing bone broth for later, too!

#FoodieFriday- Simple Yet Delicious Crispy Company Chicken from Beeyoutiful.com

Crispy Company Chicken

Use a cup of freshly boiled water to mix and dissolve 1/4 cup kosher salt and 1/4 cup brown sugar or Rapadura. (If substituting a different kind of salt, use half as much.)
Place chicken in a pot or lidded container large enough to submerge the entire chicken. Add at least two quarts (8 cups) of cool water, then pour in the salt/sugar mixture. Add more water as needed to submerge chicken.

Add to the pot the juice of half a lemon or a splash of apple cider vinegar. If desired, add a few bay leaves, a few whole allspice, about a dozen whole peppercorns, several sprigs of rosemary, or any other whole spices (ground spices aren’t recommended, as they’ll cloud the brine and discolor the chicken).

Cover the pot and place in the refrigerator. If starting with fresh or thawed chicken, brine for 3-8 hours. If starting with a frozen chicken, brine until the chicken is completely thawed. (Avoid brining too long, as it may result in mushy chicken.)

Drain off brine and discard spices. Use baker’s twine to tie legs together and place chicken in a roasting pan.

Pat chicken dry and rub with a few tablespoons of softened butter, coating the skin thoroughly. Sprinkle generously with more kosher salt and coarsely ground black pepper.

Place chicken in a 425 oven for 15 minutes, then lower the heat and roast at 350 for 20-25 minutes per pound. After one hour, carefully remove the pan from the oven and baste the chicken in its juices. Return chicken to oven until time is up and chicken is cooked through.

​Notes:

This recipe works for chicken parts, too! Shorten the brining and baking times for smaller pieces.

You can multiply the salt/sugar solution and spices if brining several chickens at once. Use a very large container and be sure all parts of the chicken are covered with water. Lengthen baking times to allow for more mass in the oven.

Brining results in moist, flavorful meat. Buttering the skin, starting the oven at high heat, and basting partway through are the keys to getting a delicious golden crispy skin.

Don’t throw away the chicken carcass! Use it to make tasty bone broth. If you don’t have time to make it right away, freeze the chicken bones for later.

Share this recipe with a friend; maybe they’ll take the hint and invite you over for dinner!

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Foodie Friday: Grilled Sweet Peaches

#FoodieFriday- Grilled Sweet Peaches Recipe (2)

Nothing says summer like a barbecue, and one of my favorite things is to try new foods on the grill.

Grilling vegetables and fruits is fun, and it brings out different flavors than cooking them on a stovetop. One of my personal favorite flavors that captures all the yummy goodness of summer is grilled fruit.

#FoodieFriday- Grilled Sweet Peaches RecipeFire up your grill and join me for some of this delicious decadence!

Grilled Peaches

4-5 medium-sized peaches, sliced in half and pits removed
1 cup Rapadura
2 tsp ground Cinnamon

Clean grill well and coat with coconut oil before starting.

Stir together Rapadura and Cinnamon in a mixing bowl. Toss sliced fruit in the sugar mixture to coat. Grill over low heat for 3-4 minutes, being careful not to allow them to burn. Serve hot as a stand-alone dessert or with a dollop of raw cream.

How-To Tuesday: 9 Ways to Rely on Peppermint Leaf

#HowToTuesday: 9 Ways to Rely On Peppermint Leaf from Beeyoutiful.com

One of the first things we’ll do once we finally purchase our homestead is put in a large herbal garden with loads of both culinary and medicinal herbs for me to have at my fingertips. I have a few potted herbs now that can be moved easily, but it isn’t the same.
#HowToTuesday- 9 Ways to Rely On Peppermint Leaf from Beeyoutiful.comThankfully I have my collection of dried herbs available to use. They are so handy and convenient, and I keep all my mason jars lined up and ready to put into action at a moment’s notice.
Peppermint Leaf is one of my favorite herbs to use in so many different applications throughout life and home. The scent is typically loved by all ages, and the herb is calming and soothing to the body.

Here are nine ways that I love to use Peppermint.

1. Add a little cooling tea to your shampoo regimen. Add 1 teaspoon each of dried Peppermint, Horsetail, and Nettle Leaf to 8 ounces freshly boiled water and let steep for 1 hour. Use to rinse hair to stimulate scalp and encourage hair growth. You can use this recipe to make a bigger batch, if needed; simply store the extra in the refrigerator and use up within three days.
2. Add dried Peppermint Leaf to sugar scrubs to add texture and a delightful aroma.
3. A cup of peppermint tea can help to soothe an upset stomach or a feeling of having overeaten.
4. Make a peppermint-infused oil to gently massage the stomach and back and relieve an icky stomach from the outside in.

Peppermint Leaf Infused Oil

Fresh or Dried Peppermint Leaf
Your choice of oil (we suggest Olive Oil or Coconut Oil if you plan on using it in any edible recipes)

Add peppermint leaf to a jar and cover with oil. Shake well and leave in a window. Shake every 12 hours. In the summer, you can strain after 2 days of steeping, but in the cold days of winter you might need to allow to sit for a full month to get a potent infusion. Strain and store infused oil in a glass jar for up to 3 months.

#HowToTuesday- 9 Ways to Rely On Peppermint Leaf from Beeyoutiful.com 5. Put dried Peppermint Leaf in small fabric bags, tie with a ribbon, and place the sachets in drawers, closets and cabinets to discourage bugs and pests. You can also sprinkle the leaves straight into your cabinets and on window sills.
6. Try some Nighttime Peace Tea the next time you have trouble settling into bed. Use 1/2 teaspoon each of dried Peppermint, Catnip, and Chamomile. Steep in 8 ounces of freshly boiled water. Sweeten with honey or stevia to taste.

7. Using a base of unscented lotion, add ten drops of Peppermint Leaf Tincture and mix thoroughly. Then massage on sore muscles and joints. This makes a wonderfully cooling and soothing massage cream!
8. Make your own Peppermint Leaf Extract to use in cooking or as a tincture.

Peppermint Leaf Extract
Peppermint Leaf, fresh or dried
Vodka, unflavored and preferably non-GMO

Add peppermint leaf to a mason jar and fill the jar to cover the herbs with vodka. Use a ratio of 1:4 if using dried herbs, so 1/4 cup dried peppermint to 1 cup of vodka; for fresh herbs, use 1:2, so 1/2 cup fresh peppermint to 1 cup vodka.

If using fresh peppermint, strain after one month; with dried peppermint, allow to steep for four months. This extract can be used to flavor coffee and teas or in baking, or take a few drops to help relieve digestive complaints.

9. I am in love with using a Peppermint Poultice as minty warm relief for congestion and headaches! Place several teaspoons of peppermint leaf in a bowl. Add enough freshly boiled water to thoroughly dampen the herbs. Mix well with either a pestle or a fork until incorporated. Place the moist herbs on a clean, dry cotton cloth and fold into a small packet. When cooled enough to apply to the skin, place on the chest for congestion or on forehead or back of the neck for a headache.

How do you use Peppermint Leaf? Let us know in the comments below!

Foodie Friday: Minute Mug Cake Recipe (Grain-free, Gluten-free, Refined Sugar-free)

#FoodieFriday: Minute Mug Cake Recipe (Grain-free, Gluten-free, Refined Sugar-free) from Beeyoutiful.com

#FoodieFriday: Minute Mug Cake Recipe (Grain-free, Gluten-free, Refined Sugar-free) from Beeyoutiful.comSometimes I just need a little sweet treat, something that doesn’t require a lot of time in the kitchen or firing up the oven in the middle of the summer swelter.

Using a single serving recipe like this one means it’s simple to make, cleanup is minimal, and perhaps best of all, there’s not an entire cake lingering for days and tempting me to over-indulge!

This mug cake recipe is easy enough for a child to make, ready in mere minutes, and made of nourishing ingredients that don’t make me feel guilty or sick afterward. It’s gluten-free, grain-free, and contains no refined sugar, making it suitable for many diets, including paleo.

Minute Mug Cake Recipe

Choose a LARGE microwave-safe mug (or even a glass 2-cup measuring cup) and add:

  • 1 Tbs butter

Melt in microwave for about 30 seconds. Swirl melted butter to coat the sides of the mug.

Add to mug:

#FoodieFriday:  Minute Mug Cake Recipe (Grain-free, Gluten-free, Refined Sugar-free) from Beeyoutiful.com

This is why you should use a LARGE mug!

Stir wet ingredients with a fork until egg is thoroughly beaten. 

Then add to mug:

  • 1 Tbs coconut flour
  • 1 Tbs almond flour
  • 1 Tbs cocoa powder
  • pinch cinnamon 
  • pinch salt (if using unsalted butter)
  • 1/4 teaspoon baking soda
  • up to 3 Tbs milk or water

Stir well to incorporate fully for a smooth cake batter texture.

Microwave on full power for 90 seconds. (Depending on its power, your microwave may take a bit more or less time to bake your mug cake.) The cake will puff up and then settle down as it cools.

#FoodieFriday:  Minute Mug Cake Recipe (Grain-free, Gluten-free, Refined Sugar-free) from Beeyoutiful.comEat your cake straight from the mug while it’s warm, or invert on a plate. If you want to make this simple treat even more decadent, top with fresh berries (or a fruit sauce), nut butter, whipped cream or ice cream (in the winter, maybe even snow cream!).

This recipe is open to many variations; I’ve used carob powder instead of cocoa, coconut oil instead of butter, and maple syrup or rice syrup instead of honey. You could add a sprinkle of chocolate chips on top of the batter, or stir in some sliced almonds for a little crunch. Try it out and let me know how you personalize this recipe to suit your own tastes!

Foodie Friday: Mary’s Favorite Memphis Dry Rub Recipe

#FoodieFriday- Mary's Favorite Memphis Dry Rub Recipe from Beeyoutiful.com

#FoodieFriday- Mary's Favorite Memphis Dry Rub Recipe from Beeyoutiful.comSummer is one of my favorite times to cook because I can experiment a lot with different cooking techniques and different flavors. But since I hail from from Memphis, Tennessee, barbecue is in my blood and I always find myself coming back to my favorite dry rub recipe!

We’ve used this recipe on ribs, roasts, chicken, and fish. It is finger-licking yum! Whether you are smoking or grilling, it is delicious.

Mary’s Favorite Memphis Dry Rub

  • 1/4 Cup Paprika
  • 1 Tbs Rapadura
  • 3 tsp Salt
  • 1 tsp Celery Seed
  • 1 tsp Black Pepper, ground
  • 1 tsp Cayenne Pepper
  • 1 tsp Dry Mustard Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder

Mix in a bowl until thoroughly incorporated. Rub directly on the meat, sparingly at first and adding if necessary to get the preferred flavor. Cover and refrigerate for at least two hours or overnight. Cook meat as desired.

This recipe will coat 6 racks of ribs or two full roasts.

Foodie Friday: Kid-Approved Frozen Treats (Four Wholesome Summer Popsicle Recipes!)

#FoodieFriday- Kid-Approved Frozen Treats (Four Wholesome Summer Popsicle Recipes!)

It is almost officially summer in these beautiful rolling hills of Tennessee, and it is hot and humid. Pretty much all my kids and I want to do is eat popsicles and sit in the pool!

#FoodieFriday- Kid-Approved Frozen Treats (Four Wholesome Summer Popsicle Recipes!)As a family, we avoid food dyes, artificial flavorings and sweeteners, and other potentially toxic food additives. If you have checked the ingredient lists of most frozen treats these days, you’ll discover that you almost cannot avoid extra chemicals.

Instead of purchasing additive-laden frozen treats, we started making our own. It’s very easy, I have direct control over the quality of ingredients, and I have the added benefit of tailoring them to meet our specific nutritional needs.

Here are a few of the yummy and refreshing popsicle recipes that we love; try them for yourself and let us know which is your favorite!

Strawberry Lemonade Popsicles
(Makes one tray of 6 popsicles)

8 ounces of strong Lemon Balm Tea, brewed and cooled
1/4 cup fresh or frozen strawberries
Juice of 1 lemon
Drops of Liquid Stevia to taste

Blend all ingredients together and pour into mold. Freeze for at least 6-8 hours until firm.

Watermelon Mint Popsicles
(Makes 6-10 Popsicles)

2 Tbs Fresh Peppermint Leaves, steeped in 1/4 cup freshly boiled water and then cooled
3 cups Watermelon
Juice of 1 Lime
3 Tbs Honey
Optional: add a handful of blueberries and additional fresh mint leaves

Blend together and then pour into popsicle molds. Freeze until solid and enjoy.

#FoodieFriday- Chocolate Coconut Popsicle RecipeRaspberry Peach Pops
(Makes 12 popsicles)

1/2 cup Raspberries
1 cup Peaches
8 ounces Red Raspberry Leaf Tea, brewed and cooled
Optional: sweeten with honey or stevia if desired.

Blend together, pour into molds. Freeze until solid, and enjoy.

Chocolate Coconut Pops
(Makes 6 popsicles)

1/2 can (about a cup) of Full-fat Coconut Milk
3 Tbs Raw Cacao
3 Tbs Maple Syrup (adjust to taste)
2 tsp Shredded Coconut
1 tsp Vanilla
1 tsp of Grassfed Gelatin Powder
Optional: add mini chocolate chips into the mix for a bit more fun!

Mix gelatin powder into a small amount of warm water and let dissolve. Then mix all ingredients together and pour into molds. Freeze until solid. Enjoy!

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