Homestead Cinnamon Rolls

These rolls are a Christmas and Easter morning tradition.  We also LOVE making them as gifts for neighbors and teachers for Christmas (instead of cookies).  This is a cleaned up version of The Pioneer Woman.  To view her recipe, click HERE.  YOU CAN MAKE THESE AS CLEAN-or as naughty-AS YOU WANT.  Easy to adapt to your needs.

**FREEZER FRIENDLY!

LIGHTLY GREASE 2 8x8 or 1 9x13 pan of your choice.  

INGREDIENTS:

• 2 cups Raw Milk, Goat Milk or Milk Alternative
• 1/2 cup Olive Oil
• 1/2 cup Organic Sugar or Coconut Sugar
• 1 package Active Dry Yeast (2 1/4 tsp)
• 4-5 cups (Plus 1 Cup Extra, Reserved) Organic White Spelt OR ancient grain of your choice **see notes at bottom of recipe on my stand with this particular flour and gluten.  
• 1 teaspoon (heaping) ALUMINUM Baking Powder
• 1 teaspoon (scant) ALUMINUM FREE Baking Soda
• 1 Teaspoon (heaping) Sea Salt
•  Plenty Of Melted Organic Butter (I love Organic Valley brand)
• 2 cups Organic Sugar, Organic Sucanat and/or Organic Coconut Sugar (LOW GLYCEMIC OPTION:  Coconut Sugar or you can also drizzle Organic Agave Nectar)
•  Generous Sprinkling Of Cinnamon
• OPTIONAL:  Organic/pure extract of choice.  I LOVE using Almond Extract.
• OPTIONAL:  ground flax

GLAZE INGREDIENTS

• 2 cups Sugar of Choice (organic sugar, organic coconut, organic sucanat)
• 2 tsp of tapioca starch
• 1 tsp of organic extract of choice (I use organic almond) *Optional
• 1/4 cup raw milk or milk alternative
• 2 tbsp of melted organic butter
• 2 tbsp of organic room temperature brewed coffee
• pinch of salt

1.  In a medium glass bowl, pour in milk, olive oil, and sugar and stir.  Put in microwave around 1 1/2 min-2 minutes...JUST ENOUGH TO BE A LITTLE WARMER THAN LUKE WARM.  You do NOT want it too hot yet needs to be warm enough.  

2.  Sprinkle yeast on top of milk mixture and with a fork, gently stir in.  LET SIT UNTIL NICE AND BUBBLY ON TOP!  This can take 5-10 minutes.  While its resting, move on to step 3. 

3.  In Kitchen Aid Mixer bowl (w/ HOOK attachment) add:  4 CUPS FLOUR, BAKING POWDER, BAKING SODA, SALT.  Use a fork to mix.  

4. Make a well and add the bubbly yeast mixture.  With a spatula, "fold" in the yeast just a little bit...about 4 times.  TURN ON MIXER W/ HOOK ATTACHMENT AND LET KNEAD 5 MINUTES.

5.  Check dough.  Is it too sticky?  Add more flour, about 1/4 cup at a time.  Knead several minutes more.  Continue this process until a dough ball begins to form but it should err on the sticky side.  Ok, I know this sounds hilarious...but I know my dough is perfect when it feels like a boob.  HA!  Or a baby's bottom.  Kind of mushy, soft and slightly sticky yet can maintain a ball shape.   You can lightly flour your hands to make it easier to work with as you turn it out.  Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)  IF YOU ARE MAKING ROLLS NOW, MOVE ON. 

6.  Turn dough out into a lightly greased bowl and cover w/ tea towel for 1-2 hours or until its a little less than double in size.  

TIME TO ROLL IT OUT!

1.  Generously flour your rolling surface and flour your rolling pin.  There is an "art" to rolling out dough.  Place your dough in middle of surface area.  Using your hands, smash it down to a rectangle shape.  Now, take your rolling pin and always work CENTER-OUT.  In other words, you never roll all the way across.  As you roll, you are trying to maintain a long rectangle shape.  It won't be perfect...so be ok with that!  Roll it out VERY THIN.  

2.  I LOVE gooey rolls.  And around here we don't say know to good fats like real, organic, grass fed butter!  Melt 1 stick of butter (you can always melt more if you feel you need it!  I think I usually end up melting 1 1/2 sticks) 

3. In a separate bowl, combine 2 cups of whatever sugar you are using (I use a combo of organic sugar and organic sucanat/coconut), 1 HEAPING tbsp of cinnamon, and 2 tsp of extract of choice.  (optional)  **You can also add some ground flax for a nutritional boost!

4.  Pour the melted butter all over the rolled out dough and use a brush or spatula to gently spread it. 

5.  Sprinkle Cinnamon/Sugar mixture all over.  Don't hold back!  

6.  Beginning at one of the SIDES of the rectangle (the short side, not the long side) gently start rolling it up.  I kind of pull it towards me and then roll, pull towards me then roll.  And yes, the butter and sugar will ooze out the sides...don't worry!  

7.  Once you get the end, pinch the ends onto roll to kind of "seal" it.  

8. Cut rolls about 1/2 inch thick and place cut side up in LIGHTLY GREASED pan.  

9.  YOU CAN NOW FREEZE (up to 3 months) OR REFRIGERATE ROLLS (up to 3 days).  When we give these as gifts, I always freeze in disposable pans and baking instructions so the receiver can bake when they are ready.  

HOMEMADE GLAZE:

1.  In a magic bullet or food processor, combine 2 cups of ORGANIC SUGAR of your choice and 2 tsp of TAPIOCA STARCH.  Turn on high until it is a very FINE consistency.  Ta-Da!  You just made homemade powdered sugar!  

2.  Dump powdered sugar in kitchen aid w/ MIXER attachment.  Add the remaining ingredients.

3.  MIX ON HIGH for several minutes.  The consistency should be slightly "runny"...if it is too thick add a small splash of milk.  

4.  Once fully incorporated, pour your glaze into a ziplock bag (or multiple if you are giving away).  You can freeze along with rolls at this point!  

BAKING INSTRUCTIONS:

Thaw overnight in the frog if frozen. (MAKE SURE ICING IS W/ THE ROLLS) If pulled from the refrigerator, let sit on counter for 20 minutes and preheat oven to 400 degrees. Bake uncovered for 15-20 minutes. Take out AND INSERT A FINGER TOWARDS THE CENTER TO TEST THE DOUGH. If it feels raw, continue to bake in 2 MINUTE INCREMENTS UNTIL DOUGH FEELS DONE.

GLAZE: Open the thawed bag of icing just enough for air to escape. Squeeze all the icing into the corner and cut off 1/4 inch. Squeeze icing onto rolls. Glaze can be applied fresh out of the oven.

ARE YOU CELIAC OR GLUTEN-INTOLERANT?  You might want to read THIS article!  As a Certified Loomis Digestive Health Specialist, I have worked with CLINICALLY DIAGNOSED CELIAC's who absolutely can tolerate WHOLE GRAINS...some of them even SPELT!  This article can help "clear the air".  

HERXHEIMER REACTION: What to Expect

The Herxheimer Reaction - Feeling worse before feeling better

The Herxheimer Reaction is a short-term (from days to a few weeks) detoxification reaction in the body. As the body detoxifies, it is not uncommon to experience flu-like symptoms including headache, joint and muscle pain, body aches, sore throat, general malaise, sweating, chills, nausea or other symptoms.

This is a normal — and even healthy — reaction that indicates that parasites, fungus, viruses, bacteria or other pathogens are being effectively killed off. The biggest problem with the Herxheimer reaction is that people stop taking the supplement or diet that is causing the reaction, and thus discontinue the very treatment that is helping to make them better. Although the experience may not make you feel particularly good, the Herxheimer Reaction is actually a sign that healing is taking place.

What Is The Herxheimer Reaction?

The Herxheimer Reaction is an immune system reaction to the toxins (endotoxins) that are released when large amounts of pathogens are being killed off, and the body does not eliminate the toxins quickly enough. Simply stated, it is a reaction that occurs when the body is detoxifying and the released toxins either exacerbate the symptoms being treated or create their own symptoms. The important thing to note is that worsening symptoms do not indicate failure of the treatment in question; in fact, usually just the opposite.  

The Herxheimer reaction is caused by the release of toxic chemicals (endotoxins) released from the cell walls of dying bacteria due to effective treatment. The Herxheimer Reaction is well recognized in medical circles and is certainly not confined to the world of natural medicine or supplements.  IT IS IMPORTANT TO NOTE HOWEVER, TO COMMUNICATE ALL REACTIONS TO YOUR PRACTITIONER so he/she can determine if symptoms are, in fact, detox.

Enzymes/Diet & The Herxheimer Reaction

Herxheimer reactions in response to Enzyme Therapy AND to diet changs can occur as the body adjusts to the die-off process and responds to the increased load on the lymphatic system – particularly in cases of systemic and chronic conditions and/or severe infections.

The most common Herxheimer reactions:

• Headache
• Flu-like symptoms
• Itch and rashes
• Flushes
• Fatigue/Irritability

Usually, the reaction lasts a few days. In more severe cases, reactions can last a week or more.

Users of Digestive Enzymes who take the product may also experience die-off symptoms, such as headache and irritability. One may also feel immediately worse for a few hours or a day before starting to feel relief.

Herx reactions vary widely, depending on many factors, including the general health of the individual, the condition being treated, the degree of toxicity that exists in the body, the frequency and dosage of enzymes taken, and the support the body is provided in eliminating the toxins as rapidly as possible. Although this article focuses on the Herxheimer reaction, please keep in mind that not all users of enzymes will experience a Herx reaction. However, it is important to be aware of the possibility and to understand that it is a symptom of healing, so that enzyme users and changers of diet do not become discouraged if symptoms temporarily worsen. REMEMBER:  Detox reactions are actually a sign that the body is restoring itself to good health.

Time Frames

There is differing data on the timing of a Herxheimer reaction. Some data indicates that it usually occurs between four and 24 hours from the onset of treatment. Others note that between Day 3 and Day 5 of a treatment program is often when the reaction is most noticeable. What appears to be most accurate is that reaction times -- and indeed whether there will be any reaction at all -- are strictly dependent on the individual being treated. Duration of the reaction also varies widely, from an hour or a few hours to days or even a few weeks.

What To Do In The Event of a Herxheimer Reaction

If the reaction is mild enough that it can be borne without grave discomfort, the best approach is to continue treatment and assist the body in eliminating the toxins as quickly and as thoroughly as possible by the methods below.

If the reaction is too severe, cutting back on the enzyme dosage or frequency of use can be very helpful in lessening symptoms but allowing the healing process to continue. Sometimes stopping for a day or so and then beginning again at a lesser dosage can allow for quick relief.  PLEASE SEEK OUT A TRAINED PRACTITIONER IN ENZYME THERAPY for guidance.

The best assistance for the body is drinking plenty of distilled water (a half gallon a day is recommended).

Other helpful suggestions include:

• Getting plenty of sunshine
• Minimizing exercise for the detox period
• Keeping the organs of elimination (the bowels, lungs, skin, kidneys, lymph) functioning properly
• Keeping the diet relatively pure during the detox period so that the body is not loaded with additional chemicals and toxins to eliminate while it is already working hard.
• Taking sea salt baths and/ or steam baths and saunas, plus liver and elimination system supports can also be helpful, though any herbal supplements should be kept to a minimum and should be very mild and gentle in nature.
• Epsom and/or Himalayan Salt Baths
• Baking Soda Baths
• COMMUNICATION w/ your practitioner to let him/her know so appropriate methods and/or additional support can be used

Conclusion

The most important advice in relation to Enzyme Therapy as well as any Elimination Diet and the Herxheimer reaction is to “bear with the process”. The reaction is usually over within a few days and is well worth the cleansing and healing results. Plus, it is a sure sign that the program is doing its job and working to help restore your body to natural health!

Warning: Any serious symptoms such as cardiac irregularity; breathing difficulties; chest, lung or throat constriction; significant swelling; or other severe symptoms should be given immediate medical attention.

Almond Flour Bread (Option for Garlic Herb Version)...EASY!!!! IF Friendly

Almond Flour Bread 

Prep Time: 15 minutes

Cook Time: 45min-1 hour

Active Work Time: 15 minutes

Yield: 1 (11-inch) loaf of bread

Recipe

2 1/2 cups Almond meal

1/2 cup Bobs Red Mill Millet (optional:  you could use coconut flour, oat flour, or all almond flour...totally up to you, but I wanted a "lighter" flour for texture.)

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 Tbsp honey (OMIT ON THE IF DIET)

1 cup almond milk + 1 tsp of lemon juice or vinegar (to make "buttermilk"...combine in bowl and set aside)

1/2 cup plain yogurt or Fage

1 large egg

1/3 cup coconut oil or butter, melted 

OPTIONAL:  2 teaspoons finely minced garlic

OPTIONAL: 1/3 cup finely chopped, mixed, fresh herbs (rosemary, marjoram, thyme, sage)

1. Preheat the oven to 350 degrees F, and coat an approximately 11-inch loaf pan with a thin layer of butter or oil.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt.   Make a well in the middle and set aside.
3. In a medium-sized mixing bowl, gently whisk buttermilk, yogurt, egg, (garlic, herbs if using) honey (if using) and oil. Pour this in the well in the dry ingredients and mix only until combined. It should resemble cake batter but slightly thicker.  If too thick add a tiny splash of milk.
4. Pour the batter into the greased pan, and bake in the preheated oven until the bread becomes solid (it should no longer jiggle if you move the pan), the top is golden brown and slightly cracked, 45 minutes to 1 hour.
5. Let the bread rest in the pan for at least 20 minutes or so. Then use a large plate or baking sheet to invert the bread to remove it from the pan. Wait about an hour before attempting to slice the bread. It should be completely cooled.

Notes

You could also make lovely, savory muffins with this recipe. Simply bake the batter in muffin tins. The cooking time will be less, so keep a close watch on them. 

This is a pretty full loaf pan when it goes in the oven -- it's a good idea to place it on a baking sheet . . . just in case.

Beef or Deer Quinoa Stroganoff (gluten free)

INGREDIENTS

¼ cup organic extra virgin olive oil

8 ounce package portabella mushrooms, cleaned, trimmed and quartered

1 pound sirloin or deer steak, sliced across the grain 1 inch thick

1/3 cup dry red wine (or whatever wine you have on hand)

1 tbsp organic unsalted butter

1 small onion, thinly sliced

1 small clove of garlic minced

1 ½ cups organic beef  or chicken stock (see last ingredient...you'll need more to cook quinoa in)

1 tsp. Dijon mustard

1 tbsp. Worcestershire sauce (OPTIONAL...I left out)

¼ cup FAGE 0% Greek Yogurt

1 tbsp. chopped flat leaf parsley

Kosher salt to taste

Freshly ground black pepper to taste

1 cup of quinoa + 2 cups of organic chicken or beef broth

Arrowroot or tapioca starch IF NEEDED.

DIRECTIONS

• In small sauce pan, bring 2 cups of organic broth to boil.  Add 1 cup of rinsed quinoa.  Turn down heat, cover and simmer for 15-20 min, (while you prepare the stroganoff).  

In a large skillet (I love using our large cast iron skillet) heat 2 tbsp. of the olive oil until shimmering. Add the mushrooms and cook over medium high heat until softened about 3 minutes, season with salt and pepper and cook one minute longer. Transfer mushrooms to a medium bowl.

Season steak with salt and pepper. Heat the remaining 2 tbsp. of oil in the same skillet. Add the steak and spread evenly in pan; cook until browned on all sides (leave center a little pink), about 4 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the pan; add to the mushrooms and steak.

In the same skillet, melt the butter until bubbling. Add the onion and cook until softened about 3 minutes. Season with salt and pepper. Add the garlic and cook one more minute. Add the steak and mushroom mixture back to the pan with the beef stock, Worcestershire sauce and mustard; simmer over medium heat until the pan juices thicken slightly, about 5 minutes.  NOTE: if need to thicken, add a little sprinkle of arrowroot or tapioca starch.  Remove from the heat and stir in the FAGE and parsley. Season the stroganoff with salt and pepper and serve over Quinoa.

Yields 4 main course servings

HOLIDAY Dinners made CLEAN!

CRANBERRY APPLE-SAUCE:  click HERE for recipe.

FRESH GREEN BEAN CASSEROLE:  Click HERE for recipe

SWEET POTATO CASSEROLE (courtesy of thegraciouspantry.com)  Click HERE for recipe.

PUMPKIN BARS:  click HERE for recipe.

FALL HARVEST PUMPKIN PIE SPICE BROWNIES:  click HERE for recipe

GLUTEN FREE CORNBREAD STUFFING: click HERE for recipe

CLEANED UP TRADER JOES SWEET POTATO PIE:  for recipe click HERE

PUMPKIN BUTTER:  Click HERE for recipe.

RAW CHEESECAKE W/ ALMOND COCONUT CRUST:  Click HERE for recipe

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BITES:  Click HERE for recipe

EASY COCONUT WHIPPED CREAM:  Click HERE for recipe

HOMEMADE (EASY!) NATURALLY SWEETENED CONDENSED MILK:  Click HERE for recipe

DELLA'S DELICIOUS APPLE CAKE:  Click HERE for recipe

CORNLESS Cornbread

Someone recently asked me, "Why don't you use corn flour/corn meal?"

Corn = Inflammation (in most people)

Corn = GMO (unless you specifically buy non-GMO corn)

Inflammation + GMO's = a sick person

I LOVE chili, white, red, anything between...and I LOVE a good cornbread with it.  WARNING:  I like my bread sweet, so cut back on the honey if you don't.

INGREDIENTS:

1/2 cup of butter or EVOO (or use a little of both)
1/2 cup honey or agave
2 eggs
1 cup milk or milk alternative + 1 tsp of vinegar or lemon juice (combine and set aside)
1/2 tsp baking soda
2 cups NAMASTE Perfect Flour Blend
1/2 tsp of salt

DIRECTIONS:

1.  PREHEAT OVEN 375.  Grease an 8x8 pan.
2.  If you haven't already done so, combine milk and vinegar/lemon and set aside.  This is our "buttermilk".
2.  Melt butter.  Stir in honey, mix to incorporate.  Add eggs, mix again.
3.  Add baking soda to the milk mixture.  Pour into the butter/eggs/honey.
4.  Stir in flour and salt.  Mix well.  Pour into greased pan.
5.  Bake 30-40 min or until center is "set".
6.  Drizzle honey on top once it comes out of oven.

SERVE W/ YOUR FAVORITE CHILI RECIPE.  Want to know my favorite white chili recipe?  Pioneer Woman's recipe is HERE.  (I use arrowroot powder instead of corn/masa)

Gluten Free Fried Fish 'N Chips (OR USE CHICKEN INSTEAD!)

What a GREAT WAY to get in some good healthy fats.  Who knew FRIED FOODS could be GOOD FOR YOU?

This is one of my families favorite meals...and easy!  I LOVE how this recipe adds some awesome healthy fats through the EVOO and the flax.
INGREDIENTS:

4 Frozen Mahi-Mahi or fish of choice (WILD CAUGHT!)...or you can use chicken!
Organic Brown Rice Flour and/or Whole Spelt Flour
Ground Flax
Sea Salt/Pepper
Organic Milk or Milk Alternative, like almond milk or hemp milk...or you could use eggs.
Lemon juice or vinegar (ONLY if using milk)
Organic Potatoes
EVOO (extra virgin Olive Oil)


DIRECTIONS:

CHIPS:

PREHEAT OVEN TO 375.

1.  Scrub your potatoes well and rinse off.
2. Starting at the narrow end, slice potato into round circles.  (yes, leave skin on!)
3. Place all slices in large bowl.
4. Drizzle on some EVOO, salt and pepper.  Stir around until all slices are coated.
5.  Place on a cooling rack and bake 30.  (prepare your meat while they bake)
6. Change oven to "BROIL" setting and broil another 5 minutes or so until they brown on the top.  Remove and let cool.



FISH/CHICKEN PREP STEPS:

1.  Cut your fish or chicken into nugget sized bites...or you could do strips.
2.  Get a medium sized skillet on the stove and pour in about 1/4 inch of EVOO into the pan.  Turn on medium (around 4).
3.  Line a large dinner plate w/ a paper towel.

ASSEMBLY:

1.  In small bowl pour in 1 cup of milk or milk alternative.  If using eggs, use about 4.  Add 1 tsp of lemon oil to milk.  (omit lemon if using eggs).

2.  In a large bowl w/ lid or ziplock bag toss in 1 cup of flour.  I use about 3/4 cup of brown rice and 1/4 cup of whole spelt...but feel free to change it up!  I love frying w/ brown rice b/c its a nice light texture.

3.  Add 2 tsp of sea salt and 1/4 tsp of pepper to flour mix.

4.  Grab a generous handful of ground flax and toss it in w/ the flour mix.  Give the bag or bowl a good shake to incorporate all ingredients.

5.  Place raw nuggets in milk/egg and let get totally drenched.  Use a slotted spoon to scoop it out and then place directly into flour mix.  Close up lid/bag and shake until well coated.  If you run out of flour mixture, just whip up some more until all your meat is coated.

6.  Place meat in hot oil. (you can sprinkle in a little drop of water...if it bubbles, its ready)

7.  Fry for 2-4 minutes, turn over, fry another 2-4 minutes and then lift out and place on paper towel plate.  (flip/remove when it is a light golden brown)

8.  Taste 1 bite and see if salty enough.  I like to add a little salt after frying.

Serve your Fish 'N Chips with some raw carrots and fresh fruit and a side of  20 second HOMEMADE HONEY MUSTARD!

MAKE EXTRA AND FREEZE.  That way you can take out however many you need and reheat in oven.