National Association of Free Clinics

I saw this posted over on the APRN Ham Radio blog and thought it was definitely worth sharing.

The National Association of Free Clinics (click on link to search your state) has listings of FREE MEDICAL CLINICS in each state.

Many are seeing rough economic times these days with reduced hours, lay-offs and job losses - this could be a resource you or someone you know might need in the future for medical care.

Chia Seeds - Excellent EFAs

Image courtesy of Natural Remedeez

We've recently discovered this fabulous little seed - Chia Seeds. Yes, these are the very same seeds used for those horrendous Chia Pets that make their way through the stores during this time of year for Christmas presents.

But don't let that discourage you. Keep on reading - you'll be amazed.

Research on these little seeds reveals what a truly wonder seed they are. We've long tried to figure out good ways to have long term storage for Omega 3 and Omega 6 fatty acids. Most things that are high in these oils go rancid quickly or it would be cost prohibitive to store.

Enter Chia Seeds. Here is some info for you:

From Wiki:

It is still widely used in Mexico and South America, with the seeds ground for nutritious drinks and as a food source.

Chia is grown commercially for its seed, a food that is very rich in omega-3 fatty acids, since the seeds yield 25-30% extractable oil, mostly α-linolenic acid (ALA). It also is a source of antioxidants and a variety of amino acids.

Historically, chia seeds served as a staple food of the Nahuatl (Aztec) cultures of Central Mexico. Jesuit chroniclers referred to chia as the third most important crop to the Aztecs behind only corn and beans, and ahead of amaranth. Tribute and taxes to the Aztec priesthood and nobility were often paid in chia seed.

Chia seed may be eaten raw as a dietary fiber and omega-3 supplement. Ground chia seed is sometimes added to pinole, a coarse flour made from toasted maize kernels. Chia seeds soaked in water or fruit juice is also often consumed and is known in Mexico as chia fresca. The soaked seeds are gelatinous in texture and are used in gruels, porridges and puddings. Ground chia seed is used in baked goods including breads, cakes and biscuits. Chia sprouts are used in a similar manner as alfalfa sprouts in salads, sandwiches and other dishes.

Another source for excellent info: BuyChiaSeed.com

Chia seed is high in calcium, 5 times the calcium of milk. 631 mg per 100 grams of seed.

Chia seed is also high in protein, with 18 grams per 100 grams of seed.

The optimum ratio of Omega-3 to Omega-6 should be 3:1

Chia seed provides that ratio.

Chia seed is hydrophilic. Absorbing up to 14 times (Mix @ 9-10 times) its weight in water. This helps extend energy and endurance.

Chia seed is rich in antioxidant oils.

Chia seed contains chlorogenic acid, and

caffeic acid as well as myricetin, quercetin, and kaempferol flavonols. These compounds are both primary and synergistic antioxidants that contribute to the strong antioxidant activity of chia seed.

Chia seed is also low in sodium, only 19 mg per 100 grams.

We buy ours here: Natural Remedeez

from their website:

Chia turns out to be the highest known whole food source of omega-3s. 3 1/2 tablespoons contains as much omega-3 fatty acid as a 32-ounce Atlantic salmon steak. Chia is an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper. It has as much magnesium as 10 stalks of broccoli, as much calcium as 2 1/2 cups of milk and as much iron as half a cup of kidney beans.... The Chia seed contain high levels of fiber, and more antioxidants than many berries. it can also help regulate blood pressure and other risk factors for heart disease. Chia stabilizes blood sugar levels by reducing blood sugar swings through its ability to slow down the release of carbohydrates and their conversion into sugar. Chia seed is considered to be nature's perfect food.

We've eaten ours by the spoonful, have ground them into smoothies, and I've ground them into a flour and put them in pancakes. We've sprinkled them on top of salads and waffles.

I encourage you to give Chia Seeds a try and add them to your long-term storage preps!

Make Your Own Dishwasher Powder

One week I decided to see if I could make my own dishwasher powder. I've always used the Shaklee Basic D and have been very pleased with it. But, I also think it is fun to try something you can make at home that costs less and turn it into a homeschool lesson at the same time!

I looked across the internet and would you believe how simple the recipe is??? Equal portions of Baking Soda and Borax. That's it. Easy as pie - and how inexpensive are these ingredients!!! I use 1-2 Tablespoons per load depending on how dirty the dishes are and if they've been sitting there for a while.

If you want specific measurements, you can start with 1/2 cup of baking soda and 1/2 cup of borax. This should make enough for you to try it and see how you like it!

I also put white distilled vinegar in the rinse compartment - this will keep your glasses shiny and without spots - and doesn't cost as much as those expensive rinse solutions you buy!

Recipe: Anyone For Scones?

Here's a recipe you might want to try for your family this weekend. One of the all-time favorite things my family likes to have for breakfast would be scones. These are right up there with homemade blueberry pancakes and waffles. They really are very easy to make and can be made in so many varieties. We sometimes have them several times a week!

For breakfast, my husband likes them best with dried cranberries, walnuts and orange zest. We dip these hot out of the oven into local honey. Yum. The girls' favorite is chocolate chip, which I sometimes make for breakfast for them, but most often as an afternoon snack. They also make a great dinner bread with sun-dried tomatoes and parmesan cheese. Makes my mouth water just writing about them!

Here's our basic recipe:

2 cups unbleached all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar (can be decreased or omitted, depending on variety you make)
4 Tablespoons butter (1/2 stick)
3/4 cup milk (can use cream for added richness if desired)

Preheat oven to 400 degrees. Sift flour, baking powder, salt and sugar. Cut in butter until mixture is crumbly. (This picture show the dough after incorporating the butter. I added chocolate chips to these and am about to lightly mix them in with a fork).Add milk and blend well; the finished dough should be sticky. Flour a flat work space and knead the dough for about 1/2 minute. Press out to about 1/2 inch or less thickness ~ and cut into any shape desired. Triangles are traditional. Transfer to a baking sheet. (Be wary of little hands trying to snatch them before they are even cooked yet!)
Bake for 15 minutes and immediately remove from baking pan to cooling rack. Yield is about 12 depending on shape and size.

Varieties:

Cranberry Orange: After cutting in butter and before adding milk, stir in with a fork about 1/2 cup dried cranberries and orange zest to taste. You can also stir in some chopped walnuts. Proceed with the rest of the recipe as written. Finish the top with demerara sugar before baking if desired.

Citrus: After cutting in butter and before adding milk, stir in with a fork lemon and orange zest to taste. You can also stir in some chopped walnuts. Another breakfast favorite here with local honey!

Chocolate Chip: After cutting in butter and before adding milk, stir in with a fork about 1/2 cup milk chocolate chips and proceed with the recipe as written. For these, you want to be sure to add the 1/4 cup of sugar. These will hardly last the afternoon at our house!

NOTE: I always use a pastry cloth when working with doughs instead of putting my flour on the countertop or on waxed paper. When you lightly flour your pastry cloth, it will keep the dough from sticking to the surface without incorporating extra flour into the dough you are working.

Kitchen Knives and Cutting Boards

Here are 13 tips when buying kitchen knives and cutting boards:

Kitchen Knives:

1. You can get by in the kitchen with just 3 really good knives~ Chef, Serrated and Paring.
2. Chef knife is usually 8 to 10 inches long.
3. Serrated knife is for soft foods, cold cuts, bread and tomatoes.
4. Paring knife is usually 3 to 4 inches long.
5. Look for knives that will hold an edge - no knife can be "ever sharp".
6. Bolster is what provides balance during use.
7. A full tang means the blade goes all the way through to the end of the handle. Some knives have an enclosed handle and some have handles where you can see if the tang goes to the end or not.
8. Professional sharpening is usually needed about once a year. The "sharpening steel" is not for sharpening, but to keep the edge on the knife. You should use the steel on your knives every time you get ready to use the knife.

Cutting Boards:

1. Should be wood or plastic. Glass boards will ruin your knife edge. You want them sturdy and thick, not thin and flimsy.
2. I use plastic for RAW MEAT, because they can go right into the dishwasher. I use wood for everything else, including cooked meat.
3. What to look for in a wooden cutting board: Maple is the best for care and ease on your knives. Get one that is as big as you can afford. You really only need one, as it will last a lifetime with proper care.
4. Features to look for include a carving well, juice trough and finger wells.
5. Be sure to use food safe mineral oil on the wood when it looks thirsty to keep it from splitting or cracking. Never put it in the dishwasher. Hand wash with soap and water then dry immediately.

Cast Iron Cookware Care

I really love to cook with my cast iron cookware. My favorite skillet is one that belonged to my grandmother - it is so seasoned that it cooks like you wouldn't believe and nothing sticks to it! Here is some information that I've learned along the way about caring for cast iron.

• Cast iron is very cost effective. It is so durable that it will last a lifetime or longer with proper care. It is an excellent heat conductor - can go from stove top to oven - it is very versatile. It isn't used by as many people today mainly because it is heavy and a lot of people don't know how to properly season it.


• Seasoning cast iron is done so the pan will become non-stick and to seal the pores so there will be no odor retention. Here's how you do it:

1. Lightly oil the pan with vegetable oil. If it has a lid, oil it as well.
2. Place the pan (and lid) in a 350 degree oven for 1 hour.
3. Make sure the pan is placed in upside down - this is essential or the oil will bake in the pan and leave a sticky residue.
4. It might take 2-3 times of doing this before it is seasoned well for the first use.

• If you store your cast iron with paper towels between the pans, the towels will absorb any moisture and prevent rusting.
• If the pan has been seasoned improperly and is already sticky, you can remove this residue with LOTS of elbow grease using steel wool with no detergent and hot water. After it is clean, re-season it.
• If there is rust, you must scrub it and then re-season it. For severe rust, you can put the pan in your oven on the self-cleaning setting, then wash the pan and re-season it.
• I rarely wash my cast iron skillets with detergent, just a rinse and wipe dry seems to keep them clean and rust free.
• If you cook anything with a tomato or very acid sauce in your cast iron, you might need to re-season it.

If you've never cooked with cast iron, I really encourage you to give it a try! We haven't used non-stick cookware in our house for years - I rely solely on my cast iron and my stainless steel cookware that has copper bottoms.

Happy Thanksgiving!

I hope this day finds you all in good health, good spirits and hopefully enjoying at least one delicious holiday meal with family and friends.