Naturally Sweetened Gluten-free Chocolate Cake

Simply Divine Eating

½ c. coconut oil, ghee, pasture-raised butter, or pasture-raised lard
18 medjool dates, pitted and soaked in hot water 15 min.
2 Tbl real maple syrup
2 eggs
½ c. cocoa
2 c. oat flour
1 c. sour milk (or add 1 tsp lemon juice or vinegar to regular milk or coconut milk)
2 tsp baking soda
1 c. warm water
2 tsp vanilla

Instructions:
Preheat oven to 375’.
Measure lard, butter, ghee or coconut oil into large bowl, set aside.
Drain dates and squeeze water from them. Combine dates, syrup and eggs in blender and blend till very smooth.
Add date mixture to lard or butter and mix well.
In separate bowl measure flour and cocoa and set aside.
Measure sour milk and set aside.
Alternately add the flour mixture and the milk to the date mixture. Add ¼ c.- ⅓ c. of the flour to dates and mix well, then add ¼ c. to ⅓ c. of milk to date mixture and mix well. Keep alternating until both milk and flour are incorporated.
Measure baking soda into 1 c. warm water and stir well. Add soda water to cake and beat to combine. Add vanilla to batter and beat.
Grease and flour a 9 x 13 pan and pour batter into pan. Bake at 375’ for 30 min or until toothpick inserted in the middle comes out clean. This makes a yummy dense cake that disappeared even without being frosted. 

Add Angie’s Chocolate Frosting recipe and wow them!

6 T coconut oil, butter, or ghee (I use coconut oil)
1/2 cup cocoa
1/4 cup raw honey
1/4 cup nut butter, sunflower seed butter, or tahini
Pinch pink salt
2 t vanilla
½ cup winter squash puree (butternut, pumpkin, etc.)
Instructions:
On the stovetop on low heat, melt together the coconut oil, cocoa, honey, and nut butter.  Remove from heat and stir in the salt, vanilla, and squash puree. Or be lazy (scratch that…efficient) like me and just throw all the raw ingredients together in the food processor.  This recipe makes a fudgy frosting that will set up fairly solid, so I spread it immediately and then let it set.

Two versions of Baked Ziti

Kay made this for our family. Initially I just thought "Ohhh another casserole, not my favorite." But once we started eating we couldn't stop. I think it was the combination of the white sauce and red sauce that gave it more depth of flavor and made it more delicious than other casseroles. This recipe is definitely a WINNER!

Easier Baked Ziti (quicker), preparing and cooking 40 min
1-2lbs ground hamburger (optional half could be sausage)
16oz favortie pasta
1 chopped onion (Sauteed)
2 jars Classico spaghetti sauce
1 jar Classico alfredo sauce
1/4-1/2 c milk
1 t garlic powder
1/2t onion powder
1 t season salt
1/2t Italian Seasoning
2c shredded mozzarella

-Prepare noodles.
-Brown and drain ground meat, saute onion.
-Dump sauces into 9x13 pan, use milk in the jars to get out extra sauce
-Add meat and noodles to 9x13 pan, Mix everything together.
-Sprinkle cheese on top.
-Bake 350 for 20 minutes



Original Baked Ziti,  preparing and cooking 60 min
16oz favortie pasta
1 lb jimmy dean sausage
1 chopped onion (Sauteed)
1/2t garlic
2c shredded mozzarella

1 jar Classico Spaghetti Sauce (24 Oz)

White sauce-

8oz cream cheese

1/2 cube butter

1 c whipping cream or heavy cream

1/2c Parmesan

1/2t garlic

-Cook pasta

-Brown sausage, garlic, and onion. Add spaghetti sauce and simmer 30 min, low heat.

-White sauce- put ingredients in sauce pan and heat gently.

-Use 9x13 pan, layer pasta, white sauce, red sauce and top with mozzarella.

Bake 350 for 20 min covered and 10 min uncovered.

Cheesy Potato Bacon Soup

INGREDIENTS

• 6 large potatoes, peeled & diced
• 1 medium onion, chopped
• 1 ¾ qts chicken broth (that equals
• 7 cups chicken broth)
• 1 cup flour
• 2 cups cheddar cheese, shredded
• 1 qt heavy cream (I use milk) (or could use cream cheese and little mayo)
• ½ lb bacon, cooked & cut up

DIRECTIONS

Mix first 5 ingredients in crockpot. Cook on low 6-8 hours or on high for 3-5 hours.
A half hour before end of cooking time add last three ingredients.

NOTES

Don't add bacon until ready to eat.

Creamy Chicken Soup

INGREDIENTS

3 chichen breasts, cut in bite-sized pieces

3 carrots, sliced

1 ½ cups diced celery

1-2 onions, chopped

½ cup fresh parsley

salt and pepper to taste

2 tbsp chicken bouillon

3½ - 4 cups reserved broth

3½ - 4 cups milk

½ cup flour

½ cup butter

DIRECTIONS

Cover first set of ingredients with water and boil for 20 minutes. Drain liquid, reserving broth. Bring reserved liquid to a boil with the milk.

Melt the butter. Whisk in the flour. Cook for a few minutes then add to the boiling liquid. Boil until thickened.

Add chicken and veggies.

NOTES

Can use a rotisserie chicken in place of raw chicken pieces. Don't add rotisserie chicken until the end.

Freeze the remaining chicken stock to use at a later time.

Crock Pot Chicken and Wild Rice Soup

Servings: Serves 4 Source: Iowagirleats.com

INGREDIENTS

1lb chicken breasts (do not use frozen,) cut in half if large

1/2 small onion or 1 large shallot, chopped

2 carrots, chopped

2 celery stalks, chopped

2 garlic cloves, minced

1-1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme*

1/4 teaspoon dried sage

1/4 teaspoon dried rosemary

1 large or 2 small bay leaves

2 Tablespoons butter

6 cups gluten-free chicken broth

3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms)

DIRECTIONS

Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken as it cools.)

NOTES

Depending on the type of rice you use, it may not be cooked through at 4 hours. If that's the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.
*1½x the recipe, use less thyme than called for
Can make on stove top. Cook rice separately and add rotisserie chicken at the end.

Butter Chicken

Averie Cooks

3/4 cup unsalted butter (1/2 stick + 1 stick), divided
 1 large sweet Vidalia or yellow onion, diced small
 1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces
 4 cloves garlic, finely minced or pressed
 2 tablespoons Curry powder
 1/2 tablespoon cumin
 2 tablespoon turmeric
 1 tablespoon ground ginger or 1+ tablespoon fresh ginger, finely chopped
 1 teaspoon kosher salt, or to taste
 1 teaspoon freshly ground black pepper, or to taste
 1/4 teaspoon cayenne pepper, or to taste
1 15oz coconut milk
 one 8-ounce salsa or tomato sauce
 basmati rice (or your favorite rice), for serving
Mayo and cream cheese
 1/3 cup fresh cilantro leaves, or to taste for garnishing

Because I didn't have the heavy cream I substituted and added at the last 5 minutes of cooking- 1/4 c mayo and 4 oz of cream cheese

2/5/20 When I made this it was so bitter and nasty, I thought, "Ohhhh no, all these ingredients are gona go in the garbage, how can I save this???" Then I added the mayo and cream cheese, all was not lost, I just needed to add heaps of FAT!!! Then it was of course yummy!!!

1. Begin cooking the rice
2. To a large skillet add 1/4 cup butter (1/2 stick), onion, and sauté over medium-high heat until the onions begins to soften and caramelize about 5 minutes; stir intermittently. It does not have to be fully caramelized before moving on.
3. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking. Or pound the chicken thin and cook it without cutting it, sometimes if you cook a pounded flattened chicken, it is more tender than cutting it before you cook it.  Either way, whatever makes you happy.
4. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant; stir frequently.
5. Add the garam masala, cumin, turmeric, ginger, salt, pepper, cayenne pepper (does not make it spicy but adds depth of flavor), and stir to combine.
6. Add the remaining 1/2 cup (1 stick) butter and heat until it has melted; stir frequently to encourage melting.
7. Add the heavy cream, tomato sauce, stir to combine, and allow mixture to simmer for about 10 minutes, or until sauce has thickened and reduced slightly. Taste and if desired, add additional salt, pepper, cayenne pepper, etc.
8. Add rice to the serving plates and top with chicken and as much sauce as desired.
9. Evenly garnish with cilantro and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days.

Chicken Jumbo Shells

Need two 9x13 pans, serve with french bread

12 oz Jumbo Shells
2 Chicken Breasts (chopped food processor)
1 onion chopped and sauteed
1/2lb chopped mushrooms (not necessary, but I love them)
3-6 chopped garlic cloves
1 24 oz can of spaghetti sauce

White Sauce-
8 oz cream cheese
3 T butter
1/2c parmesan
1/2c milk
2 c shredded mozzarella (1 cup for white sauce and 1 c for top of prepared shells)
Cottage cheese filling-
8 oz cottage cheese
1 T basil and parsley
1 egg
salt and pepper

This was more work than I usually like to do. But we don't have them much and I wanted something different for dinner. This recipe uses 3 different pans- 1. to cook pasta, 2. to saute onion, chicken, mushrooms, and red sauce. 3. warm up the white sauce

Saute onion for 7 min, then add garlic and mushrooms with salt and pepper cook for a few minutes. Add chicken till cooked thoroughly, add spaghetti sauce.

In separate pot heat up and stir the white sauce. Turn off the heat, In same pot combine cottage cheese, basil, parsley, egg

In separate pot boil the jumbo shells.  in 9x13 pan lightly spray the pan and then add red sauce to the bottom of the pan. Place the empty shells on top of the sauce . Assemble the shells with the white sauce cottage cheese filling first, then on top of the cottage cheese add the meat red sauce. After all the shells are filled pour the rest of the red sauce over the top.

Cook 350 for 30 min. Last 5 mintues add 1 c of mozzarella to melt on top of shells.

Weirdly enough, I actually noticed these prepared shells tasted much better on day 3 of sitting in the fridge. Initially on the day I made them we had them for dinner and I honestly didnt really enjoy them so much, but my family almost ate one whole pan (so it passed their taste buds).  Next time make this a few days ahead and place foil/wrap on top and let sit in fridge for at least 3 days.

Disinfect during and after being sick

1.From Angie Christensen 2/26/20 FB Page Simply Divine Healing and Eating-Her Website Simply Divine Eating

Here are a couple extra details for you guys on treating illnesses, including Corona, naturally. 
When using herbs, remember frequency is key to success (because of how quickly pathogens reproduce). 
Give the herbs at least 3 times a day, and as much as every 2-3 hours if illness is severe. 
Also remember that if you can start natural treatments in the first 24 hours of illness, you can usually beat it easily in 24-48 hours. if it sets in deeper, it takes longer to reverse. So get your education and supplies ahead so you are ready to go!

Natural Medicine Mamas- an article
2.if sickness is getting worse use these herbs to help attack it-
-Turmeric
-Yarrow
-Cayenne
-Garlic
-Horseradish
-Red Raspberry
-Skullcap
-St. Johns Wort
-Tea Tree Oil
-Vitamin C (lots of it!)

3.
This is from Michelle Godfrey's friend who is a microbiologist and understand disinfecting from a science brainiac perspective way!!

She uses 70% isopropyl alcohol on all surfaces that are touched, apply it multiple times a day. Be careful on wood or painted surfaces, the alcohol will take off stain and paint.  Use it on handles, light switches, toilets, faucets, refrigerator door handles, etc. If you can find any isopropyl higher than 70%, it is more effective.  but most alcohol sold is 70%

Put the rubbing alcohol in a spray bottle and spray down plastic toys and let them air dry. Anything that CAN'T be sprayed down or washed should be quarantined away from kids for at least 10 days.

Things like railings that cant be sprayed and cant be quarantined should just be wiped down with a good cloth with warm soapy water multiple times a day.