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Halloween treats

yes, this is at least a week late, but I wanted to show off the great treats everyone contributed.

from the top: piped chocolate webs & pumpkins decorated with dried fruits, pumpkin cupcakes with carrot juice coloured coconut oil frosting, home made Jell-O & cream gummy worms and gelatin & black cherry juice gummy worms.

the party was a hit, the kids had a great time, and I didn’t feel bad about the treat options available that K could eat.  score!

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Colour Free

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wheat free vegan delicata squash cupcakes with carrot juice coconut frosting

I’m used to avoiding additives, wheat, dairy, eggs, etc. but it gets challenging with a little girl once she’s got friends coming over expecting “normal”.

I don’t do “normal” very well.

nevertheless, this time, I think I did almost normal pretty darned well (even the sugar content was off the chart on these babies – gotta try a vegan confectioner’s sugar-free frosting, now!).  the one thing I’m the most “attagirl” pleased with was the frosting.

carrot juice.

ok, hyper-carrot juice: I blendered three carrots with just enough water to pulpify them not too bad (no, I haven’t got a Blendtec or Vitamix, pity me), I pressed the results through a nut mylk bag, and reduced the juice on the stove until I didn’t dare go any further.  the results were a little off-putting visually (slightly burnt orange separated out like flakes of very old paint floating on the carrier medium), but tasted amazing: super, super sweet & carroty.  I added what probably was just shy of 1 tbsp of this carrot reduction to the coconut frosting and zammy!  look at that gorgeous colour!!  and no weird flavour profile.  beautiful!

and the kids gobbled them up (well, they were still full of sugar…)

Wormy!

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red wigglers

thanks to this great recipe, our home-made Halloween treat worked amazingly well. K brought some to preschool the next day and the kids & teacher honestly thought she’d brought real worms!

“Happy” Halloween

Happy Halloween!

Happy Halloween! (Photo credit: Wikipedia)

multiple allergies, plus trying to heal “leaky gut” and reduce possibilities for problems down the road = very challenging at candy season.  hard enough for us adults; try explaining to a 3 year old why she can’t have that cupcake, or those candies, or… and explaining to friends and family why it’s not “oh just a little treat, it won’t matter”.

what to do?

here are some stellar suggestions/recipes for families in similar situations – I’m so going to try some of these!

ohlardy’s home made from scratch non-jello gummy worms

20somethingallergies’ a few really awesome non-candy sweet tooth alternatives

hellyeahitsvegan’s vegan pumpkin cupcakes with coconut oil frosting

homemademommy’s three ingredient maple pecan candies (I’ll try with coconut oil & almonds)

sealemon’s DIY slime (part I) and DIY slime (part II) for a completely food-free fun way to entertain halloween style

and my personal favourite: glow sticks!

WOOT for GOOT!!

An Ikea garlic press, with pressed garlic.

(Photo credit: Wikipedia)

desperate to come up with something to help K with a cold that went straight to her lungs (of course)

we’ve got a wonderful cough tincture (Usnea, Inula & Althea) from our medical herbalist

been working on potent acupressure points thanks to recent shiatsu sessions (when K will let me – she’s been so hyped with this cold that any touching in those points results in instant withdrawal reaction – I could manage some while she slept fitfully)

some herbal brews: mint family (cat nip, spearmint, lemon balm) plus fennel seed, rose hips, calendula, some late season red clover & stinging nettles; fresh grated ginger & turmeric & lemon slices

finally, last night, she was struggling with breathing & fighting a low fever, I found GOOT.  slathered that on her feet, chest & back a couple of times, and she’s almost totally back to normal today.

this is amazing.  this kind of thing (especially once in her lungs) usually takes K a week or more to get over to this point.  one night of the GOOT.  well, let’s see if it’s repeatable… you know it, I know it, we’ll get more opportunities to test it.

Shank Dinner

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dinner, thanks to Limpy

after a hard day for D, and some butchering, here was dinner no. 2, thanks to Limpy, the 730 lb boar we shared in.

via McLagan’s Odd Bits, we enjoyed Ragu Masterplan (heart, trim & tongue), and tonight a rear leg/shank braised with mirepoix and finished in a cranberry sauce, with a cranberry jam condiment (sugar, vinegar, cranberries: cook).  oh yum.

we’re getting better: the more animals we butcher ourselves, the more we’re getting out of the animal (odd bits, braising bits, fat, bone broth, paté, sausages & other charcuterie …)

looking forward to more great dinners, with family, and with friends.

we get to enjoy thanksgiving every day, lucky us.

Draining

it’s physically difficult to portion an animal.  but that’s just the physical.

it’s mentally and spiritually difficult to kill anything.  especially anything big.  psyching up to do the kill is something that takes a lot out of us.  the rest is work, but not the same.  tiring, yes, but not draining.

we owe it to those animals that we kill to use them the best we can.  we’re getting better.

thank you, our animals.

from the omnivores.