Friday, June 13, 2014
Ice Wraps, Rocky bars, other good info
Was up at 5:30 this morning, quick breakfast and off to town. Got my shopping done, back home and all put away before 8 am. The store was quiet except for stockers so made it easy. I always have a list and stick to it. And I seldom venture into the mid section of the store, only for cat supplies. Got my organic soy milk and yogurt, then headed for the produce aisle. Fresh peaches and apricots are there now, and the smell is incredible. Have to say, fresh fruit and veggie season is my favorite time of year. We already have ample amounts of salad greens, so with some cooked up garbanzo beans for protein and a few other things, a big salad for lunch is the pick of the day. Did you know, if you switch to safflower oil, it helps maintain your blood sugar level and shrinks belly fat. So when you cook that egg for breakfast, use that. Verify it from Dr. Oz's 6/6 show. And if you buy large containers of parmesan, the lids fit mason jars, so you can convert them to sprinkle jars after the cheese is gone. If the holes are too big for your usage, put a piece of screen over the top, and you are good to go. Found an idea I am going to try out. Grab some bandana or regular men's hankies from the drawer, wet them down well, squeeze out all the extra moisture. Then lay them out and from corner to corner, roll them into long tubes. Fold slightly and put in plastic bags and freeze. When you have to face the hot outside to mow or garden, grab one and tie around your neck, will keep you cool for a good hour. Says four hours, but not so. You may want to make up a few so you can swap out as they cool off. Have a recipe for some bars I know you will like, and they are good, and good for you. 3 cups rolled oats(organic) 3 tbsp water 1 tsp vanilla 1/2 tsp salt, 1 cup dried cherries 1 cup dried apricots 3/4 cup sunflower butter(peanut butter in a pinch) 3/4 cup wild honey 1/2 c sunflower seeds Preheat oven to 350 degrees. Put 1 c of the oats in a food processor with the apricots, cherries and sunflower butter, honey, salt and vanilla. Pulse til finely chopped, will be thick. Add a little water if needed. In a bowl, put the rest of the oats, sunflower seeds and your pulsed mix. Combine well. Spray your cookie pan and spread mix onto it. Wet your hands to press it down. Bake for 20 minutes. Cool for 1 hour, then cut. Oh yes, line that pan with aluminum foil, lightly sprayed. I might use parchment instead. Cut into bars and enjoy. This is an adaptable recipe, you can use cranberries, dates, whatever dried fruit you have, experiment til you get a taste you love. We have had some rain this last week, the garden is doing well. Plants are getting big and blooming. Should have beans soon, and the squash will not be far behind. Time to start buying up canning jars while the store has a good supply. We will have pears, not sure about the peaches, they never do well, and look like they were hurt by the late freezes we had. Time to get off the rear and to work, nice cool day, rain later so need to work before it starts. Have a great week.