February 1, 2012 - Exercises & Meals

Exercises:
20 counter push-ups (10 forward/10 backward)
Walked around 2 of the stores I serviced for 4 hours
Repaired & cleaned part of antique wardrobe & lifted upright

Meals:  
Breakfast - organic lemon/organic local raw honey/filtered water with Trader Joe's Vit. C powder & NOW MSM powder & Nature's Answer Astragalus Extract; 2 organic pasture eggs scrambled with Trader Joe's Red Pepper Flakes & chives in Organic Pastures Raw Butter & crushed organic garlic
Work Snack - organic raisins; organic raw sunflower seeds; white chocolate chips; filtered water
Snack - filtered water
Dinner - Baked boneless pork ribs; pasta made with veggies from homemade bone broth; homemade raw almond milk
Snack - Traditional Medicinals Herba Tussin tea with local raw honey & Straus Organic Whole Milk

Organic Raw Almond Flour recipe

I've been having trouble trying to use up all of my (nearly unending!) supply of almond pulp since I started making my own almond milk. I have been saving some in the freezer for later use and also putting some in the compost. But, since I make milk every 2 days, it was getting out of hand! So, I finally did a search on how to make almond flour! I love to bake, so always run out of organic whole wheat flour. So, this will come in handy!

1 cup of organic raw almond pulp

Crumble the almond pulp evenly onto solid dehydrator tray. Dehydrate at 115F for 6-8 hours.
Slowly add about half of the dehydrated pulp to blender. Pulse blend until pulp becomes a fine powder. May take several pulses and several minutes. Pour almond flour into glass jar using a funnel. Repeat for remainder of pulp.
Store in the refrigerator.

It's hard to tell in this picture, but it is very fine powder.
(I do not blanch - remove the skin - from my almonds, so this makes a colorful flour.)

Egg Recall - possible Listeria

Michael Foods Recalls Hard-Cooked Eggs Packed In Brine Sold In 10- And 25-Pound Pails Because Of Possible Health Risk

Michael Foods, Inc. is recalling specific lot dates of hard-cooked eggs in brine sold in 10- and 25-pound pails for institutional use that were produced at its Wakefield, Nebraska facility because the...