Recipes

Liposomal vitamin C

by | May 5, 2020 | ,

This recipe make a super absorbable  vitamin C mixture. This is what I have been using and have had great results.

Disclaimer:  I am not a doctor and you should consult a medical professional for proper use and administration.  Use at your own risk. This information is provided of entertainment and informational purposes only.

Original source:
http://www.racehorseherbal.com/let.html

Our vitamin C Liposomal encapsulation protocol is as follows:

Using a small (2 cup) ultrasonic cleaner, like the ones sold at Harbor Freight for around $30.00, we performed the following:

1.   Dissolved 3 level tablespoons (approx 24g) of soy lecithin in 1 cup (240 ml or 240 grams) of distilled water.

2.   Dissolved 1 level tablespoon (approx 14g) of ascorbic acid powder (vitamin c) in half a cup (120 ml or 120 grams) of distilled water.

3.   Poured both solutions together in the ultrasonic cleaner bowl and turned the unit on. Using a plastic straw (leaving the top of the cleaner open) gently, slowly, stirred the contents. Note: The cleaner will automatically self-stop every 2 minutes. Just push the ON button to continue. Repeat for a total of 3 series or 6 minutes total. By that time the entire solution should be blended into a cloudy, homogeneous, milk-like mixture. The LET solution is now formed.

4.   This protocol furnishes about 12 grams (12,000 mg) of vitamin C product at 70% encapsulation efficiency or 8,400 mg of the LET type. This solution will keep at room temperature for 3-4 days. Refrigerated, it will keep much longer. So approximately 30 ml or 1 oz of this final solution should give you approximately 1 gram of Lipo-C.

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Additional notes

I premix the mixture in a blender for about a minute then put into the ultrasonic.

After I’m done I put back in the blender and put in 1/2 teaspoon of Vanilla  to make it taste better or else it just tastes like fat.

I Usually take small doses about 2-4 oz at a time because if you take all at once you may get an intestinal reaction producing lots of gas and such.  A normal reaction to large vitamin C doses.

I am currently using sunflower lecithin.

Always use Non-GMO products

Below are the products I use.  It would help in support in support of this web site  if you used the links below.

 

Caponatina

by | Jul 31, 2017 |

Ingredients:
Eggplant
Celery
Onion
Garlic
Green Olives
Capers
Marinara Tomato Sauce
Red Vinegar
Olive Oil
Optional: Basil, Bay Leaves, Oregano, etc.

1) Cut Eggplant into 1/2 inch thick slices.

2) Cut slices again into approx 1/2 inch thick pieces.

3) Soak Eggplant pieces in salted water for approx 2 hours.

4) Chop up Celery, Onion, and Garlic and Sautee in Olive oil.

5) Fry Eggplant in Olive oil until lightly brown.

6) Drain off excess oil.

7) Combine Eggplant, Celery, Onion, Garlic, Green Olives, Capers,
Tomato Sauce, and Vinegar together and place in jars.

8) Refrigerate and serve cold on bread or use as a pasta sauce.

NOTE: Grandma didn’t provide any measurements, so experiment and
have fun. ( It should be a thick saucy spread with Eggplant as the
predominant ingredient )

Pesto Tortellini Pasta Salad

by | Jul 31, 2017 |

Serves 8 to 10 as a side
2 (9-ounce) packages fresh cheese tortellini
1 pint cherry tomatoes (about 2 cups), halved
1 (12-ounce) jar fire-roasted red peppers, drained and chopped (1 heaping cup)
1/3 cup basil pesto
Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and run briefly under cool water to cool the tortellini down. Drain well.
Place the cooked tortellini, tomatoes, and peppers in a large bowl and toss to combine. Add the pesto and toss to combine.

Recipe Notes

  • Storage: Store the salad in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature 30 minutes to take the chill off before serving.

Lasagna

by | Nov 26, 2014 |

Ingredients

1 lb of lasagna noodles
3 tbs. olive oil
Mozzarella cheese ( I use the shredded, it’s easier probably need two packages)
Ricotta cheese (I buy the medium size, I think it’s 3 lbs.)
Parmesan cheese
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  1.  Put water in pot & boil.
  2. When water comes to a boil, put the noodles in. You can put oil in the water, it keeps the noodles from sticking together.
  3. Cook about 15 minutes.
  4. When noodles are done, drain & rinse.  Lay them flat on paper towels.  I pat dry the tops too, so it doesn’t get too watery.
  5. Spread ricotta cheese over the noodles.
  6. Cut noodles to size of pyrex or pan you are using.
  7. Start assembling with a little sauce covering the bottom of the pan.
  8. Lay in the lasagna noodles and sprinkle a mozzarella cheese over
  9. Put a little sauce over.
  10. Sprinkle a little parmesan cheese.
  11. Then repeat lasagna noodles, mozzarella cheese, sauce & sprinkle parmesan cheese.
  12.  ALTERNATE DIRECTIONS OF LAYING THE LASNAGNA NOODLES IN THE PAN.  FIRST EAST/WEST AND THEN NORTH/SOUTH    SO THEY CRISSCROSS
  13. Make as many layers as will fit in your pan. (probably 3-5)
  14. Bake covered  45-50 minutes at 350 degrees.
  15. Noodles are already cooked so it’s really just to melt the cheese and heat everything  up.
  16. The sauce will probably be bubbling a little.
  17. I don’t use too much sauce in between each layer because then it gets really saucy.  Unless you like it like that. However, you can always add a little sauce to each serving as you eat it if you want it more saucy.
  18. Enjoy!

Marinara Sauce

by | Nov 26, 2014 |

Ingredients:
2 Tablespoons olive oil
1 chopped onion     (I usually use what’s left of the onion from the meatballs)     SO I USUALLY USE ABOUT A MEDIUM SIZED ONION.   YOU CAN BUY ONIONS LOOSE SO YOU DON’T HAVE BUY A WHOLE PACKAGE IF  YOU DON’T WANT TO.  YOU CAN JUST GET A COUPLE OF ONIONS.
1 Tablespoon Parsley
1 can of tomato puree  (I think they are 28 ounces)  I think I usually use Redpack?
1 can of crushed tomatoes ( I think they are 28 ounces)
1 can tomato paste (I think it is 6 ounces)
1/2 Tablespoon Oregano
1/2 teaspoon basil
a few grains of pepper (black)  just a quick sprinkle
1/2 Tablespoon of salt
1/4 teaspoon of Tabasco sauce  (I shake it like 3-5 times IT COMES OUT AS DROPS)
I also give a couple 3 or 4 shakes of red pepper.
2 Bay leaves
1.  Put 2 tablespoons of olive oil into big pot.  (I don’t measure I just cover the bottom of the pan and then a little more)
2.  Heat olive oil
3.  When olive oil is hot, add chopped onions and just cook  until they are soft or start to get like translucent   DON”T BROWN THEM  SOMETIMES I BURN THEM BY ACCIDENT.
4.  Then I add the can of crushed tomatoes.  Then fill that can of crushed tomatoes to the top with cold water and add it into the sauce.
IT IS GOING TO START TO SPLATTER ALL OVER SO MAYBE TAKE IT OFF THE BURNER  AND/OR KEEP THE POT TOP ON IT UNTIL YOU GET THAT FIRST CAN OF WATER IN IT.
5. Then put in the tomato puree.  Fill that can with cold water to the top and add it into the sauce.
6. Now you can put in all the rest of the ingredients. (paste, parsley,oregano,basil, black pepper, salt, Tabasco sauce, red pepper and bay leaves.)
7.  Put in the meatballs.(from other recipe if you desire)
8.  At some point, you want to bring the whole thing to a boil.  Then you lower it down to simmer.  You can do this either before or after the meatballs go in.   Doesn’t matter.
9.  I cook it on our stove between number 2 and 4.  I like it to boil or move very slightly.   When it’s on 2 it starts to just sit there, so I move it up to 4, then when it starts to boil a little again I lower it back down to    2
10.  Cook it on a low simmer for about 2 hours once it starts to boil for the first time.   Sometimes, if I’m pressed to time I’ll only cook it  1 and 1/2 hours.
11.  Cook it with the pot top on, BUT LIFTED UP A BIT SO THE STEAM CAN COME OUT,
12.  STIR IT EVERY 15 MINUTES.  I USUALLY STIR IT ON THE 1/4 HOUR THIS WAY I KNOW WHEN I DID IT LAST SO EVERY 1/4 HOUR I STIR AGAIN.
YOU CAN PUT IN A CLOVE OF GARLIC CRUSHED VERY SMALL.  I HAVEN’T DONE THAT IN YEARS THOUGH.

 

Meatballs

by | Nov 26, 2014 |

Ingredients:
1 pound 90% lean chopmeat
2 eggs, beaten
1/2 cup bread crumbs (I use plain, but you can you Italian seasoned)
1/4 onion chopped very small  (I use a couple of slices and chop them small)
3 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/8 teaspoon black pepper
1.   Preheat oven to 350 degrees.
2.  Put all the ingredients into a big bowl.  ( I beat the eggs separately and then add them to the bowl)
3.  I use a cookie sheet and I put a piece of foil on the whole bottom, because it makes it easier to clean (you can just throw away the foil, then it’s not too hard to clean the cookie sheet)
4.  Mix all the ingredients in the bowl.  I start using a fork then I use my hands.
5.  When all mixed together, make the meat into balls and put on the cookie sheet
6.  I bake for about 10 minutes or so at 350.  It just helps to make the more solid and gives them a headstart on the cooking.
7.  If  you let them cool for 2 or 3 minutes, they are easier to take off the tin foil covered cookie sheet.
    
8.  Then put them in your sauce once you have the sauce altogether and let it simmer on low for about 2 hours.
Pretty much they are just about cooked after the 10 minutes in the oven.  Sometimes I leave them longer because once I put them into the oven I start to make the sauce in the big pot.  If  I’m not done with the sauce I let the meatballs stay in the oven until I am done getting the sauce together.
As for the ingredients that was the original recipe, most of the time I buy more than the pound package of chop meat.  I’ll buy one around 1.27 or 1.35 whatever they have in that size range.  With this amount of meat, I wind up getting about 12 or 13 meatballs.   I usually measure the bread crumbs and cheese pretty exact.  the garlic oregano and black pepper, I usually just shake in a certain amount.  When I first make a recipe, I usually try to follow it exact then I start to improvise after that.
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