Latest Recipes

Caramel Flan, Taste-of-Home Style (+ 200-serving Recipe)

My friend wanted me to share the flan recipe we served at our church’s annual Christmas Dinner. It’s actually straight from the Taste of Home website (see “Creamy Caramel Flan” recipe here). But I can embellish with my own story, for your amusement. And add a few tips. Otherwise though, yeah, not my recipe!

Flan for 200?!

But I can tell you: you can multiply this recipe by 24, making it in thirteen 13×9″ pans, cut into 16 servings each, for 208 servings total. IF you are truly serving a crowd, like we did last night. The dessert received good reviews (and some raves, but those were all my friends, right?).

But here’s the catch. Do not caramelize the sugar on one big batch. Do a quarter batch at a time- this cuts your losses, in case the first batch of sugar turns into a burning mass by mistake.

 

What? How does one turn the sugar into a burning mass, you ask? Well… turns out, caramelizing one pound of sugar at a time is usually no problem (we do it almost daily at The New Deli), BUT. In caramelizing a larger quantity, it could happen that once the sugar gets to just the right temperature, the sugar will keep on cooking, going right past that golden stage, to the stinky brown stage. Even with the heat off! It apparently reaches critical mass and you can hardly get it out of the pan quick enough.

So, my first tip: maybe don’t try to make 210 servings of this. But if you do, turn the heat off for the sugar before it’s the right color. Wait and see- it might get to the right color on its own, given a few extra minutes, even with the heat off.

Second tip: If you want this to become more of a cheesecake than a flan (but an easier cheesecake, since you don’t even need to make a crust for it), then just bake it a bit longer than called for. We apparently did, and that’s what happened!

The recipe’s listed below, with one or two tweaks, if you want to try a single batch of this.

Caramel Flan

Serves 8-9.

Ingredients

  • 3/4 c. sugar
  • 1/4 c. water
  • 8 oz. pkg. cream cheese, softened
  • 5 eggs, room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 tsp. vanilla

Cook the sugar and water over medium-low heat, in a heavy-bottomed pan, until melted and golden, about 15 minutes. Pour quickly into a 9×9″ dish (or the equivalent), tilting to coat the bottom; let cool 10 minutes or so. Use: > 3/4 c. sugar > 1/4 c. water

Beat the cream cheese until smooth: > 8 oz. cream cheese

Add eggs one at a time, until mixed: > 5 eggs

Then add: > 1 can sweetened condensed milk > 1 can evaporated milk > 1 tsp. vanilla

Mix well. Pour over caramelized sugar.

Put dish in a larger baking pan. Pour boiling water into the larger pan, 1″ deep.

Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).

Remove dish from the larger pan, let cool for 1 hour on a wire rack. Then refrigerate overnight.

To unmold, run a knife around edges and invert onto a large rimmed serving platter; spoon sauce over the top.

 

Just for fun, here’s the recipe for 208 servings, below:

Caramel Flan for 200

13 pans cut in 16 pcs. ea. (.318 ea.)

Ingredients

  • 9.84 lb. sugar (2.45 lb. per batch)
  • 2.68 lb. water (.67 lb. per batch)
  • 24 8-oz. pkg. cream cheese, softened
  • 10 dozen eggs
  • 24 cans (14 ounces) sweetened condensed milk
  • 24 cans (12 ounces) evaporated milk
  • 4 oz. (.24) vanilla

In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Use quarter-recipe amounts (do this four times): > 2.46 sugar > .67 water

Quickly pour into (FOUR + ¼ PAN/ea. batch) ungreased 13 x 9” dishes, tilting to coat the bottom; let stand for 10 minutes.

Beat the softened cream cheese until smooth. Add eggs, one at a time, until combined. Add remaining ingredients; mix well. Use quarter-recipe amounts as follows (do this four times). Use: > 3 lb. cream cheese > 30 eggs > 6 sweetened condensed milk > 6 evaporated milk > .24 vanilla

Pour over caramelized sugar, in FOUR + ¼ PANS/ea. batch.

Place dishes in larger pan (chafing pans?). Pour boiling water into larger pan, 1″ deep. Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).

Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.

To unmold, run a knife around edges and invert, to serve.

 

 

Blueberry Pie, Jean’s Recipe

This recipe is adapted from the June, 1989 issue of Bon Appetit, with a few tweaks from my mom, sister, and me. But it’s more than a recipe—it’s a sweet memory of my summer visit to Michigan. My sister was getting chemo, so I was helping by bringing dinner. I did not expect to see a beautiful blueberry pie on the counter when I arrived, which Jean had made, despite any struggles she was having. This was a family-favorite recipe she’d made many times, and I sure was glad I finally got to try it myself.

Any recipes originating with Bon Appetit are also a precious reminder of my mom’s legacy—creating beautiful desserts and meals inspired by that magazine, which she subscribed to for decades. She saved and marked up stacks of them, dating from the seventies through the early 2000’s. Mom has passed along some of the very best recipes to my sister and me. The memories live on, and more get made!

I recently brought this to a church picnic for the pie contest. It won a few fans, even if it didn’t win first place. (My friends, who also try to limit their sugar intake, figured that that was the fault of judging team’s composition: four guys who love sugar.)

This is the best blueberry pie my friends and I have ever had. The cooked blueberry sauce gets mixed with raw blueberries, which gives the pie fresh texture (no pie crust full of gooey jam here…). I personally like to use unsweetened (or barely sweetened) whipped cream on top, but… that’s just me!

BonAppetit-Style Blueberry Pie w/Fresh Blueberries, Less SugarMakes one 10” pie, serving 8-10

PIE CRUST INGREDIENTS

  • 1/2 stick butter, cold, cut in pieces (1/4 c.)
  • 1 c. + 1 TBS. flour
  • 2 TBS. cold water (.06)

Process in food processor just until butter is coarsely mixed in throughout (not pureed smooth): > .19 butter, cold > .33 flour
Pulse in food processor again, adding cold water slowly through top: > 2 TBS. cold water
Turn dough out onto plastic wrap; press into flattened blob; let rest ten minutes or so.
Roll dough out between two pieces of plastic wrap. Press into pie shell. Floured hands make forming the crust easier.
Freeze shell for 20 minutes or so, or overnight (wrapped up).
Preheat oven to 450 degrees.
Bake chilled shell at 400 degrees for 12-20 minutes, until golden.
Let pie shell cool.

PIE FILLING INGREDIENTS

  • One baked pie shell
  • 1 1/2 c. frozen blueberries
  • 3/4 c. sugar
  • 1/4 c. corn starch
  • 1 TBS. butter
  • 1/8 tsp. salt
  • 3 c. fresh blueberries
  • 1 1/2 c. cream

In a small pan, mix together: > 1 1/2 c. frozen blueberries > 3/4 c. sugar > 1/4 c. corn starch > 1 TBS. butter > 1/8 tsp. salt

Heat mixture on medium heat until bubbly, then simmer for two minutes to finish cooking. Let cool.

To cooked mix, add: > 3 c. fresh blueberries

Spread mixture into cooked pie shell; top with whipped cream. Use: > 1 1/2 c. cream

Refrigerate or serve immediately.

Chia Pudding, Healthy, Super-fast, Eco-Friendly

I recently posted this recipe for Coconut Honey Butter, which is the base for an easy Chia Pudding. I call this pudding “eco-friendly”, because its made with a concentrated mix you’ve prepared, that doesn’t use boxes of watered-down (and possibly rancid) nut milk as the base. Therefore, it’s not promoting the production, packaging, and transport of what’s essentially a product that’s 85% water! Why use all that gas to truck boxes of water to stores where we buy it, and throw out the extra packaging?!

Sorry, did that sound like a rant? Back to the subject: Chia Pudding…

Fast Easy Chia Pudding w/OUTBoxed Almond Milk!

Chia Pudding

This is an easy recipe to whip up. Just do it six or more hours ahead of time (or overnight for a morning treat). The chia seeds will firm up this way.

Serves 3-4

INGREDIENTS

  • 1/2 c. coconut honey butter (see recipe)
  • 1/2 c. boiling water
  • 3/8 tsp. salt
  • 1/4 tsp. almond extract
  • 1/3 c. + 1 TBS. chia seeds
  • 1/2 c. cold water

Blend first four ingredients until smooth: > 1/2 c. coconut honey butter > 1/2 c. boiling water > 3/8 tsp. salt > 1/4 tsp. almond extract

Pulse in chia seeds and cold water just until blended: > 1/3 c. + 1 TBS. chia seeds > 1/2 c. cold water

Let mixture rest at 5-minute intervals, pulsing to mix lightly every 5 minutes. Do this three times, then refrigerate pudding in serving dishes, or glass container.

Serve after it sets up, at least six hours later.

Coconut Honey Butter- For Smoothies, Chia Pudding, Etc.

This is a bit like a concentrated “nut milk”, made with coconut butter. I add some grass-fed butter to it too, since it’s synergistic with the cod liver oil we have every day (butter increases the absorption of the CLO’s nutrients).

Oh wait—I add the butter ‘cause it tastes so good! (OK, maybe for both reasons.)

The beauty of a concentrated mix like this is: it keeps much better than the average nut milk. I did try making my own nut milk… alas, I couldn’t make a big batch, as it would spoil before we consumed all of it. But this recipe keeps for a month or two!

Just a note as to why I make this particular recipe: because that concentrated coconut manna stuff I get is pretty tough to get out of the jar. (It’s almost always cool in my Bay Area kitchen.) By melting that jar of solid paste, and mixing it with some honey, butter, and vanilla, it becomes a semi-solid. Then I can easily take a hunk of it out for various purposes. Perfect!

Nut Milk Concentrate- Greener than Cartons!Add a couple tablespoons of to this Turmeric Golden Milk Drink. Or use for smoothies–I blend with a splash of warm water to make it creamy, then add other ingredients.

OR, make easy Chia Pudding out of it!

Makes 1 1/2 qt. or so

INGREDIENTS

  • 1 jar (15 oz.) coconut manna (AKA “coconut spread”, “coconut butter”, “coconut cream concentrate”)
  • 1 c. butter
  • Scant 1 c. honey (.65 lb.)
  • 1/4 c. vanilla
  • Optional: 1/2 c. macadamias or Brazil nuts (or other favorites)

Melt the coconut manna by setting the jar in a pot of simmering water (with a towel at the bottom of the pot to keep the jar from breaking). Use: > 1 jar (15 oz.) coconut manna

When the manna’s melted enough to remove from jar, add to small pot along with: > 1 c. butter > Scant 1 c. honey > 1/4 c. vanilla

Gently warm the mix until butter’s melted, then stir until blended.

Pour into glass container and store in refrigerator.

Chocolate Fountain: Easy Dip + Fixings

We had a chocolate fountain at our women’s retreat this spring. I’m thinking, if it can be pulled off there, where we had no access to a kitchen, it could be pulled off just about anywhere. Being that we were setting up in a building out in the woods, with running water being about our only kitchen convenience, I streamlined the goodies used- it was easy to rinse strawberries and set out boxes of this and that, and it worked. Minimal fussing, maximum enjoyment!

Previously, I had used another pretty easy approach, letting the oven warm some of the chocolate mix, which helped me to avoid having to babysit the stuff (stirring it regularly in a double boiler and all that). I added the remaining ingredients after 30 minutes, giving it another 30 minutes in the oven. It just took one good stir, and it was ready to pour into the machine.

This most recent time, I used a crockpot to warm the ingredients. No extra stirring really (except at the end). After an hour or so, it was ready to pour into the fountain. And get eaten up. Yum! (See bottom of page for that recipe.)

Warm ingredients in low-heat oven first, for easy chocolate fountain

Chocolate Fountain for 50

Use more or less dark chocolate, according to taste. Serves around 50.

INGREDIENTS

  • 1/2 c. + 1 TBS. coconut oil
  • 3.6 lb. chocolate chips (part dark, broken into pieces, if desired)
  • Optional:.2 TBS. cocoa butter, chopped

Add coconut oil and about half of the chocolate in a big bowl and warm in a 170° oven*for 30 minutes, until melted. .Use: > 1/2 c. + 1 TBS. coconut oil > About 5 c. (1.80 lb.) chocolate chips > Optional: 2  TBS. cocoa butter, chopped

Stir well. Add the remaining chocolate chips (about 4 1/2 c.) and warm in oven again for another 30 minutes.

Pour into machine, according to directions. Make sure it’s very, very level.

Serve with pineapple, angel food cake, strawberries, pretzels, marshmallows, etc. If using bananas, add lemon juice to protect from browning.

 

Easy Chocolate Fountain for 70, Crockpot-Style

It’s suggested that 4 lb. should serve 50 or so. For our event, 5 lb. served 70 ladies.

INGREDIENTS

  • .62 coconut oil
  • 5 lb. chocolate chips (part 70% dark, broken into pieces, if desired)
  • Optional: .15 lb. cocoa butter, chopped
  • Five 2-lb. pkg. fresh strawberries
  • 1 lb. pretzel sticks
  • 1 box graham crackers
  • 1 bag marshmallows
  • 1-2 angel food cakes

Melt all ingredients in crockpot; on high, it may take an hour or so, with some stirring, and supervision to be sure it doesn’t get too hot. On low, it may take two hours. Use: .> .62 coconut oil > 5 lb. chocolate chips (part darker chocolate if desired) > 15 lb. cocoa butter, chopped

Pour into machine, according to directions. Make sure it’s very, very level. The machine will hold 4 lb. of chocolate (or a bit more), so leave some of the chocolate in the crockpot, to replenish later, if necessary.

Serve with favorite accompaniments.

Chicken, Shake n’ Bake Style

This has been my go-to recipe this month. We’ve had different groups over for dinner, and it’s been a hit each time. Plus, Tom and I like having the leftovers.

Also, I’ve been using the extra artisan bread I’ve had on hand, which works perfectly. (That starter’s such a slave-driver, as I have to keep making bread so my starter stays fresh and happy. Am I saying I’m a slave to this bread-making? Well… maybe a little…)

Any drippings and other goodies that are left in the pan are mixed into any veggies I’m grilling up at the time. SO yummy.

Use leftover bread for bread crumb/parmesan/herb mix on this baked chickenOf course this chicken is healthier than its cousins in the manufactured-mixes and fast-food departments. Plus, I can use free-range chickens.

And, this is baked, not fried, so no one has to mind the pan!

Serves 6-8

  • Favorite pieces from whole chicken (thighs, wings, drums, breasts) (about 4 lb. net)
  • 2/3 c. melted butter
  • 1/2 c. Dijon mustard
  • 1 1/2-2 c. bread crumbs
  • 1 c. Parmesan cheese
  • 1 TBS. onion flakes
  • 1 TBS. paprika
  • 1 TBS. dry oregano
  • 2 tsp. salt

Preheat oven to 350 degrees.

If using whole chicken, cut into pieces, saving the back side for chicken stock, if desired. Set chicken pieces aside; about 4 lb.

Melt butter, add Dijon. Stir vigorously until smooth. Use: > 2/3 c. butter > 1/2 c. Dijon mustard

A piece at a time, brush pieces with the Dijon/butter mix, then dip in the Parmesan/crumbs/herb mix, then set in iron skillet.

Bake 40 minutes to 1 hour at 350 degrees, until done. Save the drippings for flavoring grilled veggies, served on the side.

Chunky Chocolate, Healthy Style

The Chunky Song left quite an impression on my husband and me, as young kids in the sixties. Here’s a link to a clip of the old ad, complete with the “Open Wide for Chunky” song. Cracks me up.

But seriously, they were on to something with that old-fashioned confection. It used to contain chocolate, apples, grapefruit, raisins, cashews and Brazil nuts. Yum- good stuff! And Brazil nuts’ll even give you a good dose of your daily selenium!

The recipe changed when Hershey’s company bought it- they made it with peanuts, raisins, and of course chocolate. (Not to mention a few chemicals- artificial flavors, soy lecithin, TBHQ and Citric Acid). I suspect that they found this recipe to be cheaper. More profit. The American way?!

Years later, now I want a healthy version of a Chunky! Plus, I felt bad for my husband, who never wanted to imbibe in the unsweetened (and very expensive) chocolate I was getting at Trader Joe’s.

This recipe for bittersweet chocolate is a good alternative to the recipe below, since it uses cocoa powder, which is easier to deal with. I’ve also posted a Coconut Bark recipe here. And this Cocoa Nib Fudge is a previous incarnation of the recipe below. But I tweaked the recipe, and love this new version best. If you have cocoa nibs on hand, the following recipe is perfect.

OK- it’s starting to seem like I’m a little obsessed with chocolate! Well, it does make me happy :). Maybe it makes my brain better too- they say the MCTs in coconut oil are great for us!

Oh, one catch with cocoa nibs (“cacao nibs” to be exact)– something like a Champion juicer works well to grind up those nibs. I’ve used the Vitamix dry blender, but even that doesn’t puree them completely. The Champion does a decent job of it. And that thing lasts. I purchased mine back in 1982 while working at a health food store. It still comes in handy when I’m juicing loads of juice for kombucha or for an occasional cleansing fast. It is a good investment!

I mean, I just don’t have a giant milling stone like the commercial chocolate companies have, nor the time to let the stuff whir around for hours on end. So–the Champion juicer will do for me.
Healthy Chocolate- as Bittersweet as You Want!

This makes a great alternative to other chocolate options containing refined sugar. Satisfies my chocolate cravings, and is pretty nourishing too!

Makes 2 lb.

INGREDIENTS

  • 1 1/2 cup raw cacao nibs
  • 1/2 cup coconut oil (part butter or cocoa butter if desired)
  • 1/3 c. palm sugar (or 1/4 c. honey)
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1 c. macadamias
  • 1/2 c. dates, pitted
  • 1/2 c. raisins

Toast in oven at 375 degrees for 10 minutes in iron pan; stir once. Turn oven off and let finish toasting for 10-15 minutes more: > 1 1/2 c. raw cacao nibs

Process toasted cacao nibs (ideally in a Champion juicer; next best is Vitamix dry blender) until quite smooth. Add and process again (or run through Champion juicer again): > 1/2 c. melted coconut oil

In a big bowl, mix together with: > 1/4 c. palm sugar > 1/4 tsp. salt > 1 tsp. vanilla > 1 c. macadamias > 1/2 c. dates, halved > 1/2 c. raisins

Spread in loaf pan, then refrigerate overnight.

Turn the solid fudge mixture out onto cutting board (run upside-down pan under hot water if necessary). Cut into slices; will last in refrigerator for a month or two.

 

Strawberry Mousse in Chocolate Cups

I think I can talk myself into this dessert for Tom and me for Valentines’ Day. Because… strawberries are good for you! And chocolate’s good for your mood! Forget it- you don’t have to talk me into this- I’m eating it anyway 🙂

Strawberry Mousse in Homemade Chocolate CupsI’ve gotten to like frozen strawberries- I suspect the fruit is harvested closer to peak ripeness, unlike fresh strawberries, which often are quite flavorless! (Even the organic ones…)

For a faster dessert, forgo making the chocolate cups, putting the strawberry mousse in a pretty parfait glass instead. Either way, delicious!

Makes about 4 servings mousse, but the chocolate will make 8 or more chocolate cups.

INGREDIENTS

  • One 12-oz. pkg. frozen strawberries, thawed
  • 2 TBS. sugar
  • 1 1/2 TBS. water
  • 3/4 tsp. gelatin
  • 1 1/2 c. cream, whipped
  • 1/2 c. chocolate chips
  • 1/2 TBS. butter
  • Foil cupcake liners

Easy Strawberry Mousse w/frozen berriesPrepare chocolate cups for this dessert, or skip this step, putting the strawberry mousse in parfait glasses instead. For the chocolate cups, gently heat in double-boiler (or microwave just over a minute): > 1/2 c. chocolate chips > 1/2 TBS. butter

Use foil from foiled cupcake liners, and spoon/spread melted chocolate inside to coat, making 8 or so cups. Refrigerate the cups until the foil can be carefully peeled away.

For the mousse, puree in blender until smooth: > 1.30 lb. frozen strawberries, thawed > 2 TBS. sugar

Soften gelatin by sprinkling it over water. Let sit 2 minutes, then heat (or microwave) until melted. Use: > 1 1/2 TBS. water > 3/4 tsp. gelatin

Mix the strawberry puree and the “melted” gelatin together. Whip cream: > 1 1/2 c. cream, whipped

Fold the whipped cream into the other ingredients.

Dollop into prepare chocolate shells, or special glasses or bowls. Refrigerate several hours, until firm.

Chocolate Mousse w/ Raspberry Bark

My friend just came off a 30-day cleansing diet. But of course- it was January, the month of resolutions! But now it’s February and she was hoping I’d make her some chocolate dessert to celebrate. So I did. Now we’re all celebrating, ’cause this stuff is good, and I had an excuse to make some.

Also, since we eat with our eyes, I needed some kind of garnish. And I only have so many groceries on hand, especially this time of year. Fruits are less flavorful… so what could I come up with?

Solution: I always have some dark chocolate and frozen raspberries around, so I melted the chocolate, reduced some of the raspberries to a paste, and ended up with a fitting garnish. Good enough to eat with your eyes! (And your mouth, of course.)

Now all you need is the recipe, right?

Chocolate Mousse- So Light, w/eggs, cream, & tad o' gelatin

INGREDIENTS

  • 1/2 pkg. gelatin (1 1/4 tsp.)
  • 2 TBS. cold water
  • rounded 3/4 chocolate chips
  • 2 TBS. butter
  • 2 TBS. vanilla
  • 1/4 tsp. salt
  • 1 c. heavy cream
  • 3 eggs, separated
  • 1 TBS. sugar
  • 3 oz. dark chocolate
  • 1/3 c. frozen raspberries

Soften gelatin in the cold water, sprinkling the gelatin across the surface of the water in a small, shallow bowl: > 1/2 pkg. gelatin (1 1/2 tsp.) > 2 TBS. cold water

Microwave: > Softened gelatin

Also microwave: > rounded 3/4 c. chocolate chips > 2 TBS. butter

Mix together: > the microwaved gelatin > the melted chocolate/butter > 2 TBS. vanilla > 1/4 tsp. salt

Separate the egg yolks, adding the whites to a clean bowl. Add the egg yolks to the melted chocolate, stirring after adding each one. Use: > 3 egg yolks

Whip whites until frothy:  > 3 egg whites

Add to frothy whites, beating until glossy: > 1 TBS. sugar

Gently fold the chocolate mixture into the whipped egg white mixture. It’s OK is some isn’t completely mixed in yet.

Now fold all the the whipped cream into the chocolate mixture.

Use pastry bag to add the mousse to containers (or dollop by the spoonful), into 8 dishes, small wine glasses, etc. Garnish with a wedge or two of the raspberry-chocolate bark.

To make the garnish, melt the dark chocolate. Spread onto parchment, in a 6” square. Use: > 3 oz. dark chocolate

Meanwhile, heat raspberries in small pan, stirring constantly, until liquid is reduced and it’s a paste consistency. Gently spread the raspberry onto the square of chocolate. Use: > 1/3 c. frozen raspberries

Chill the square of raspberry-chocolate bark until firm, then break into chunks to garnish mousse.

PS If you’re interested in a more “paleo” style mousse, very lightly sweetened with honey, using coconut cream instead of dairy, check out this recipe.

Green Drink for Health in 2019

I believe God gave us the tools to be healthy. I love the verse from Revelation 22:2- describing the wonderful fruit trees lining the river, and how “…the leaves of the tree will heal the nations.” I’m getting healed daily!

Mix of chlorella, ashwagandha & more, for natural thyroid healthI’m pretty sure this green drink recipe would benefit most everyone’s health- it’s alkaline and organic, with easily-assimilated nutrients. (For more specifics on hypothyroid health, check these posts- Jen’s List: 8 Diet Ideas, or my Top Ten for Healthy Thyroid.)

Below is the main “recipe” I use to keep me and my thyroid healthy. It’s not for everyone- a lot of people don’t want to gag down a superfood drink every morning. And a lot of hypothyroid folks would rather get a prescription and take a capsule. It’s great that my friend can get Armour Thyroid from Kaiser through her insurance. But, being self-employed, I have generic insurance that just covers catastrophic events; I pay for office visits and prescriptions. So, when my doctor and pharmacy visits became cost-prohibitive, I went this route instead. Five things I love about this little recipe:

  • It supports my thyroid gland with superfoods that are found to improve its function
  • It’s easy and economical to order the bulk ingredients online
  • It’s all OTC (over-the-counter). Even the “ThyroGold” (purchase here) is rated a “food” it’s dessicated thyroid gland from cows, so it doesn’t need a prescription

SUPERFOOD GREEN BREAKFAST DRINK (“THYROGREEN”)

Add 2 TBS. mix to a small jar half-full of water. Shake it up and drink!

Makes about 7 1/2 cups. Over 60 servings when using 2TBS. daily

Use a big jar with lid on for mixing, if possible. Mixing the dried ingredients together and putting into jars can be messy–I cover the counter with newspaper, and transfer the messy mix into a paper bag, which I use to fill jars with. Yes, green dust all over, but hey, it does cost way less than buying a nice product already mixed. If you don’t want the bother, try some of the quality organic green powders available on Amazon, .

I originally took six capsules of Thyrogold to get the same effect that I was getting from my 97.5 mg. of prescribed thyroid. But by taking the extra herbs, roots, and other superfoods, I’m now down to two of the 300 mg. capsules.

But why do I try to avoid prescription drugs and the doctor visits it entails, you ask? Well…I’ve had a really bad history with the medical field, in the case of hypothyroid treatment anyway. Although I’m really glad I got diagnosed in 2006. I had so many horrible symptoms, and was “near death”, according to the doctor. Whew- close call.

But then the trouble began.

First, after taking what I’d thought to be Armour thyroid (a natural form of thyroid gland), for six years, I discovered my pharmacy had scammed me. They had originally promised they could get me something akin to Armour Thyroid, which was unavailable at the time. In their mind, synthetic was “akin”. Ug. The nerve. They had substituted a synthesized version of Armour that whole time!

Was that why my health and well-being had gradually declined?!

In any case, eventually I stumbled upon the “naturalthyroidsolutions” website, and started in on my new, natural approach, taking OTC thyroid. My thyroid health improved and I felt terrific. The synthetic thyroid had been better for me than nothing at all (I was starting to really fall apart), but it never seemed to improve my health as much as the natural approach has.

But there’s more. To my saga of ranting misfortune with the doctor…

Years later, I went in for some other checkup, and the doctor said I’d have to get back on prescription thyroid. Even though I’d been feeling great for the past four years on the OTC thyroid. Doc said I’d need up to three lab tests- one to make sure I was at a good level now, one when I’d been on the prescription stuff for a month, and possibly one more, if we had to adjust the levels.

Really. What happened to, if it ain’t broke…

She suggested I try submitting the $90 lab test to the insurance company, even though I’d never done that before. The insurance company denied the claim, but gave me a non-negotiable bill for $700 instead. (Such a scam? The lab charges the insurance company that much, even though I only paid $90 cash for the same test?!)

So… you might imagine why I’m kind of obsessed with this natural approach. Right?!

BTW- my blood pressure’s fine, ha. Even though the above tales could get it going LOL. But it’s all good. I’m feeling healthier than ever, and if I hadn’t had so many problems, I might not be this well off!

*Since writing another post on this subject years ago, I stopped adding the Heather’s Tummy Fiber and the Psyllium Seed Powder, since my digestion improved. I take this green mix at breakfast time, and t’s been working well.