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Helping people Make Healthier Choices about real-food choices for optimal heath.

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Pumpkin Dog Bones (Biscuits)

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Rey-Rey’s Favorite Gluten-Free Dog Bones

Pumpkin Dog Bones Recipe Renegade

It would surprise me if your dog didn’t like these dog bones. My picky dog loves these nutritious treats. I feed nothing to my dog that I wouldn’t eat myself. Because I don’t eat propylene glycol, caramel color, or sodium nitrate—common ingredients found in many dog treats—I make my own. Weighing in at less than ten pounds, means I can afford to give her real food like: pumpkin; chicken; beef; carrots; green beans; sweet potatoes; valencia peanut butter; and Zija’s Supermix (moringa oleifera). I expect my veterinarian bills to be less, especially for her teeth. Dr. Weston Price traveled the world to learn what causes cavities; he found nutritional deficiencies to be the culprit (not bacteria).

All Real Food

These dog treats contain both nutritional yeast and brewer’s yeast. My father always gave our family dog brewer’s yeast to keep fleas away. I’ll assume it’s true, because I never saw one flea on that dog.

This recipe also contains garlic or onion powder. According to Dogs Naturally magazine, onions and garlic are okay in small amounts. In fact, a veterinarian told me the only real thing I need to worry about is Xylitol, which will quickly kill a dog. I’m also not so sure Xylitol is good for humans, either. Read more about Xylitol here: Xylitol.

Pumpkin Dog Bones
 
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Ingredients
Instructions
  1. Add all dry ingredients to mixing bowl (stand mixer works great)
  2. Mix thoroughly.
  3. Add pumpkin and egg.
  4. Mix.
  5. Add only enough liquid to make into a ball.
  6. Roll out onto floured pastry board.
  7. Use cookie cutter to cut into dog bones or cut into squares.
  8. Bake at 350° for 25 minutes.
  9. Flip bones over and bake for 25 more minutes.
  10. Reduce oven to 175° and bake for 6 to 8 hours or dry in a dehydrator overnight at 155° or until completely dry.
  11. Bake/dehydrate longer if necessary making certain bones are completely dry. (Moisture left in bones will cause them to spoil quicker.)
  12. Store in airtight container.
Notes
If you don't feel comfortable with the garlic or onion powder, it's okay to omit.
QUICKER-An even quicker way to make these is to roll out onto parchment paper and cut into small pieces after transferring paper/dough to jelly pan. It's not necessary to cut all the way through; they'll break apart easily.

Please Be Sure To Properly Dehydrate

As with any dry dog treat, beware that they can be a choking hazard, especially if they are too large. Please give them small, bite-size pieces appropriate for your size dog.

Did you know you can get a dog bone cookie cutter with your dog’s name personalized on it? Personalized Dog Bone Cookie Cutter.

When I don’t have time to make these, I purchase made-in-New-Hampshire Casey Jones Bones. In my local area they sell for about $5.99/box.

Source: How To Detox Your Dog

 

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How to Roll Out and Flute a One-Crust Pie

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There is a bit of an art to getting a pie crust to do what you want and to make it look good. This video shows how to roll out a pie crust, a trick for getting it into the pie plate and how to flute the edges. A little practice and you’ll find pie-making an easy task. As always, I use Jovial’s glyphosate-free All-Purpose Einkorn Flour – the only wheat never hydridized. It’s not bromated nor bleached and makes a healthy alternative to today’s hybridized, glyphosate-sprayed wheat.

Watch this video to learn how to roll out and flute a one-crust pie crust:

How to Roll Out, Assemble and Flute a Two-Crust Pie

 

One Crust Fluted Pie

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How to Roll Out, Assemble and Flute a Two-Crust Pie

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There’s a bit of an art to making a good-looking pie. This video shows how to: roll out a pie crust; a trick for getting it into the pie plate; a trick to putting on the top; and how to flute the edges. A little practice and you’ll find pie-making an easy task.

Snapshot Fluted pie Cropped

As always, I use Jovial’s glyphosate-free All-Purpose Einkorn Flour – the only wheat never hybridized. It’s not bromated nor bleached and makes a healthy alternative to today’s hybridized wheat.

Watch this video to learn how to roll out, assemble and flute a two-crust pie:

 

How to Roll Out and Flute a One-Crust Pie

 

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Flaxseed Banana Bread

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Wondering what to do with those bananas that are starting to turn black and mushy? Over-ripe bananas make the best banana bread. This recipe uses maple syrup instead of sugar and Jovial’s Einkorn All-Purpose Flour. Einkorn is the only wheat left that hasn’t been hybridized and Jovial’s all-purpose Einkorn flour isn’t sprayed with glyphosate. More information you’ll want to know about wheat can be found here: Are You Still Eating Wheat?

 

Flaxseed Banana Bread
 
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Ingredients
Instructions
  1. Preheat oven to 350°.
  2. Grease bottom of 9 x 5 loaf panwith coconut oil.
  3. Place all ingredients in mixing bowl.
  4. Mix together until all ingredients are well blended.
  5. Pour into prepared loaf pan.
  6. Bake at 350° for 50 to 55 minutes or until toothpick inserted into center comes out clean.
  7. Slide plastic knife around edges of pan and remove to cooling rack.
  8. Allow to completely cool before cutting.
  9. GLUTEN-FREE VERSION: Replace 2½ Cups Jovial's All-Purpose Flour with 2 Cups Pamela's Baking and Pancake Mix, eliminate salt and add 1 extra egg and 1 extra banana. Bake for 45 minutes at 350° or until toothpick inserted in center comes out clean.

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Old-Fashioned Eggnog

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This eggnog is easy to make and delicious either warm or cold.

Gone are the days of making eggnog without cooking the eggs, like when I was a child. These days, eggs in most supermarkets are raised in CAFOs, in deplorable conditions rather than backyard chicken farmers. No worries about uncooked eggs with this recipe, since it is cooked to approximately 175°.

Although I’m not a fan of nutmeg, you might like to top yours with a bit of freshly-grated nutmeg or ground nutmeg.

Easy-To-Make Recipe

Old-Fashioned Eggnog
 
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This easy-to-make, cooked eggnog pairs well with both brandy and amaretto.
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Ingredients
Instructions
  1. Place eggs in saucepan and beat slightly.
  2. Add real maple syrup or evaporated cane juice.
  3. Add salt and stir.
  4. Stir in milk.
  5. Cook over medium heat, stirring constantly, to 175° (until mixture starts to coat a metal spoon).
  6. Remove from heat and stir in vanilla.
  7. Drink warm or cool eggnog by placing saucepan in cold water.
  8. Refrigerate 2 hours and consume within 24 hours.
  9. OPTIONAL: Garnish with nutmeg or cinnamon.
Notes
This recipe makes a very thick egg nog. If you don't like it too thick, just reduce your eggs accordingly.

My Favorite Eggnog Spice

My favorite spice for this beverage is cinnamon. A splash of amaretto or brandy also goes quite nicely with this eggnog. Every holiday season I would  pour a glass and add rum, because I thought it was the correct alcohol for this drink. I always dumped out that first one because I never liked it, and poured another sans alcohol. When brandy was suggested I thought it was a huge improvement, but even better was amaretto!

 

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Easy Way to Cook Winter Squash – No Peeler Required

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Butternut Squash Recipe Renegade

I can’t count how many times  peeled winter squash before cooking. It seems once I invested in an expensive, sharp vegetable peeler, I then realized peeling wasn’t necessary. Go figure. I like to cook several at a time and freeze in vacuum-seal bags. I make my own bags by using these rolls:

STEAMED:
Easy Way to Steam Winter Squash - No Peeler Required
 
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Steamed butternut squash
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Ingredients
  • Butternut (or other winter squash) Squash
  • 2 Tablespoons Melted Butter
  • 2 Tablespoons Maple Syrup (+-)
  • ¼ Teaspoon Himalayan Salt (+/-)
Instructions
  1. Carefully and with a sharp chef knife, cut off both ends of squash.
  2. Stand squash up on one end.
  3. Cut in half (lengthwise).
  4. Seeds and pulp can be removed now or after cooking.
  5. Put on cutting board, cut side down, and cut into a couple smaller pieces.
  6. Put into steamer basket and steam for about 35 minutes or until squash is soft.
  7. Remove from steamer and place on cutting board to cool.
  8. If seeds were not removed before cooking, carefully remove them.
  9. Once squash has cooled (about ½ hour depending on thickness of squash), scoop squash out into a mixing bowl.
  10. Add butter, salt, and maple syrup.
  11. Use electric mixer to blend.
  12. Re-heat before serving.

BAKED:
Easy Way to Bake Winter Squash - No Peeler Required
 
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Baked in Oven
Author:
Ingredients
  • 1 Butternut (or other winter squash) Squash
  • ¾ Cup Water
  • 2 Tablespoons Melted Butter
  • 2 Tablespoons Maple Syrup (+-)
  • ¼ Teaspoon Himalayan Salt (+/-)
Instructions
  1. Carefully and with a sharp chef knife, cut off both ends of squash.
  2. Stand squash up on one end.
  3. Cut in half (lengthwise).
  4. Seeds and pulp can be removed now or after cooking.
  5. Place on jelly pan, skin side up.
  6. Add water to pan.
  7. Bake at 400° F for about 35 minutes or until squash is soft.
  8. Remove and place on cutting board or cooling rack to cool.
  9. If seeds were not removed before cooking, carefully remove them.
  10. Once squash has cooled (about ½ hour depending on thickness of squash), scoop squash out into a mixing bowl.
  11. Add butter, salt, and maple syrup.
  12. Use electric mixer to blend.
  13. Re-heat before serving.

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