Dr. Bronner’s

“Healthy Hunza-Type Foods” by All-One-God-Faith, Inc.

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A Throwback to My past…          Ah, My Past…

Some called it ‘Hippy’ others still call me the Original ‘Flower Child’.

One thing for sure is how much I miss Dr. Bronner’s ‘Healthy Hunza-Type Foods’, from the days of yore. I used and depended on his wonderful food products since the Sixties on up and through the early 2000’s.

In 1970-1972, I traveled around the country, I guess you could say I was ‘Looking for America’. I relied on some of them, especially the Balanced Protein Powder as one of the main survival food staples in my backpack. They kept Me and my Wolf Abe well nourished.

When I returned to a ‘Citizen-life’ they were a necessity in my home. I raised my Children and Husband on them. They slowly started disappearing from the store shelves after Dr. Emmanuel Bronner’s Death in March 1997. His children never knew the food recipes, he never passed them down. As far as I know, it appears as if they were all in his head, and there is no written trace of them. However, his children and grandchildren still do produce the soaps.

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Dr. Bronner’s “Healthy Hunza-type Food

These are the ones I always used

  • Balanced Protein Powder            – A Great Survival Food. ❤
  • Balanced Mineral Seasoning       – Sprinkled on Everything
  • Balanced-Mineral-Bouillon        – Broths, gravies & a hot drink
  • Hawaiian Mineral Syrup              – A nice healthy sweetner
  • Carrot Calcium Powder                – Use on food and teeth.
  • Calcium Malt                                 – Sprinkled it on ice cream, etc.
  • Dulse                                               – Sprinkled on Everything

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These are two I have left, and NO, I am not going to use them… Memories.

Dr. Bronner’s Balanced-Mineral-Bouillon:
All Vege-Amino-Broth Survival-Food-Base-Concentrate:
Contains: Soya Bouillon Base, Blackstrap Molasses, Vitamin C, Lemon and Orange Juice Solids, Soya Lecithin (oil free), Ocean Dulce, Papain Enzymes.
100% Balanced – Without Alcohol, Animal Products nor Synthetics! – Concentrated.                    Replaces salt, to season all food.

Dr. Bronner’s Mineral-Bouillon is 40 years guaranteed to duplicate our God-made natural sodium-potassium-chloride balance. For instant pick-me-up, use as a energy drink, balanced seasoning, or instant gravy. Enjoy 1 Tablespoon Bouillon in Cup hot water instead of meal. Also, mineralize carrot & other vegetable juices with a dash of bouillon.

SURVIVAL – FOOD – BASE
Keeps a Lifetime if Undiluted!

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Dr. Bronner’s Hawaiian Mineral Syrup
[1948 to ’69 “Organic Carrot Syrup”]

CONTAINS: Hawaiian Crude Cane Syrup. Vitamin C,
Lemon & Orange & Papaya Juice Solids, Dulse.

Enjoy Hawaiian Mineral syrup to replace refined sugar,
honey & syrup in Cereal, Pancakes, Tea, Coffee, Fruit
Juice, Milk, or alone with lemon in water.

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We had to switch to Bragg’s Liquid Amino Acids in lieu of Dr. Bronner’s Balanced-Mineral-Bouillon. No offense to Patti Bragg’s, we have always used her Apple Cider Vinegar, but it is nowhere near the same. Bronner’s was a Balanced Mineral Bouillon, and Bragg’s is liquid Essential and Non-essential Amino Acids made from Vegetable Protein from NON-GMO Soybeans and Purified Water. (Not Fermented)

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Dr. Bronner’s Magic Soaps 18-in-1 Hemp Pure-Castile Soaps

Back in the day, we would refill our jugs at the Health food store.

They are made with Organic Oils and are certified Fair Trade. We have used these Soaps for 50 years for everything… Cleaning our ‘Mind, Body and Soul‘. Back in the day, we would refill our jugs at the Health food store. We use it for our body, hair, teeth, and as a refresher. We use it to wash our clothes, dishes, and house. We also use it on our fruits and veggies. We have put it into foam pumpers, for ease of everyday use. But the soaps are not the issue here, his family still produces them, plus they have added Coconut oils, and toothpastes to their product line.

As toothpaste, I used to use the liquid peppermint soap with the calcium powder, now I make my own. Read about my polishing one here: Organic Deodorant – Homemade 

  • Peppermint is very refreshing and cooling in the Summer.
  • Eucalyptus helps keep the bugs at bay.
  • Almond is very refreshing and warming in Winter.
  • Lavender and Rose are both refreshing and relaxing.
  • Sal Suds is great for cleaning household items.
  • We ‘rinse’ our fruits and veggies in Peppermint.

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I hope you join me on my journey, as I recount many things from my past,     and explore the many other creative possibilities in my future. – OmaEagle

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Confetti Matzoh Ball Soup

An End of Summer Treat

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Confetti Matzoh Ball Soup a.k.a. Matzoh Minestrone

It’s the beginning of the ‘End of Summer’, the garden goodies are coming in full-fold…    Fresh green beans, okra, corn, tomatoes, etc. Now is the time to enjoy and get your full of your garden’s bounty. For me one of the best ways is to enjoy them in their veggie broth with matzoh balls… YUM

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Start with 2 to 2 & 1/2 quarts of homemade veggie or chicken broth. Bring to a slow boil. Add sliced okra, green beans, corn from cob, and tomatoes. Let simmer until near tender. Meanwhile mix up the matzoh dough, make walnut-sized balls, let sit as soup simmers. (You can use the Matzo Ball mix.) When veggies are near tender, drop balls into soup and simmer until they are done… Yum

 

What are some of your families recipes?

Take Care, Thanks for stopping by.

I hope you join me on my journey, as I recount many things from my past,       and explore the many other creative possibilities in my future. – OmaEagle

Summertime Treats…

Eggplant, Tomatoes, and Sweet Corn

Yummy Fresh Eats… Loving July into August.

We live in PA.

However…                                                                                                                 We make a run over to Jersey once a week to buy Old Mr. King’s Sweet Treats.  I don’t know whether it is the Jersey sandy soil, or that his farm is in the middle of the Wharton State Forest. Maybe it is the Love he puts into his craft. Perhaps all three combined that make his Eggplant (he says it’s male), Tomatoes, Corn and, last but not least, the Zucchini the Sweetest ever. He has been working this farm since he was a kid. He always says: “I’m happy to still be working this side of the grass.” 😀

For us the near 2 hour, 66 mile round trip a week worth it. 🙂

Eggplant

I cannot get enough of his fresh Sweet Jersey Eggplant.                                        I eat it hot, fresh off the griddle, topped with Sweet Red Jersey Tomatoes.         Then later that night, I eat it cold right from the Ice Box. (ahem… Fridge)

Finally for the ‘Desert’, Sweet, Sweet Jersey Corn.

Eggplant, Corn on Cob, Tomato

The best way to fix eggplant for Our Family is:

  • Peel then slice just under 1/2 inch thick.
  • Salt, and set aside for near an hour.
  • Rinse and blot off excess water.
  • Have skillet / griddle medium hot.
  • Press slices into  flour on both sides.
  • then dip into a beaten egg, thinned with a drizzle of water or milk.
  • Press into bread crumbs on both sides. (your choice of seasoning)
  • Then fry, until golden brown on each side.

My Happy Summer Song – DD

Summertime and the Livin’ is Easy,                                                             Summertime and the Livin’ is Right,                                                                       Summertime and the Livin’ is Breezy,                                                                 Oh.. Oh.. Oh.. Summ… Sum, Summertime.

Summertime is sweet, sweet Eatin’,                                                       Summertime and the Veggies are Ripe,                                                               Summertime nights are long and Bright,                                                                 Oh.. Oh.. Oh.. Summ… Sum, Summertime.

 

What are some of your families recipes?

Take Care, Thanks for stopping by.

I hope you join me on my journey, as I recount many things from my past,       and explore the many other creative possibilities in my future. – OmaEagle

Chicken Pot Pie… Bot Boi

Old Mennonite cooking

Chicken was another frequent ingredient in old Mennonite cooking.

Chicken Pot Pie, Bot Boi

The Ingredients

  • 1 celery stalk w leaves,
  • 1 slice thin pepper
  • 3 lbs. chicken/parts
  • 4 potatoes, qtr.
  • 2 qt. water
  • 1 carrot, slice thin
  • 1 onion, dice
  • 2 T. parsley
  • 1 batch dough squares

The Process 

  • Cover chicken, stew almost tender. Strain. Bone chicken and dice.
  • Add potatoes, celery, carrots, onions, parsley and pepper. Bring to boil.
  • Add chicken. Drop half of squares into boiling broth, one by one, cover entire top. Stir, then add the rest. Cover tight.
  • Boil 20 min., until squares have a spongy texture when cut with a fork. Serve 6-8.

This is not what it will look like…

Mennonite / German Dutch Chicken Pot Pie is basically a stew,                             a thicken, beefed up (Oops), I means a bolstered up soup, not this… 🙂

Chicken pot pie #2

But, I also do this Chicken Pot Pie – quick and easy with Jiffy Baking Mix.

Quicky Chicken Pot Pie (or Cheater’s Pot Pie)

The Ingredients

  • 1+1/2 cup diced chicken           – usually leftover
  • 1 cup of veggies                         – I use mixed, corn, gr. beans, carrots, etc.
  • 1+1/2 – 2 cups of broth gravy  – some use canned gravy or cream soups,
  • 1 batch biscuit dough batter

The Process Chicken Pot Pie

  • Butter or spray pie plate.
  • Place chicken and (thawed) veggies in.
  • Cover with about 1/2 the gravy. Saving the extra gravy to pour on top, of finished servings. YUM
  • Pour biscuit dough batter over all the top
  • Bake on 400* F, until top is brown and gravy is bubbly. (abt. 35 min.)

HINTI make my own gravy from the roasting pan drippings.

  • Deglaze the pan and strain into a jar, refrigerate.
  • Next day scoop off the harden fat.
  • Use this broth thickened with corn starch, etc.
  • Season.

Chicken, a frequent ingredient in old Mennonite cooking.                                    Broths & Soups:          Chicken Corn Soups; Chicken Noodle Soups                          Main Dishes:               Chicken Baked in Cream; Chicken Fricassee;                                                             Chicken & Oyster Pie; Chicken & Pineapple.

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What are some of your families recipes?

Take Care, Thanks for stopping by. – OmaEagle

I hope you join me on my journey, as I recount many things from my past,       and explore the many other creative possibilities in my future. – OmaEagle

Apples in Old Mennonite Cooking

Apples were a frequent ingredient in old Mennonite cooking.

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Apples, Apples, Apples Everywhere,                                                                      Eat them whole, or cook them pared.

We have Apple Strudel, Apple Pandowdy, Friar’s Apple Charlotte, some call it Betty, some call it Crisp, etc. They are all basically the same, and very easy to make. They all start off with apples sliced into casserole dish. Then are either topped with a crumble top (flour &/or oats), a breadcrumb top, or a biscuit dough top.

I Decided to Play

Well I decided to use a cake batter, not to have an apple cake, but apples with some cake crumbles. I filled the dishes 3/4 full with chunked apples. Poured plain prepared cake mix over the apples. Stirred it through. Sprinkled the top with cinnamon and pumpkin pie spice. Cooked about 40 minutes, at 350* until the apples were done to my liking.

It made a great breakfast, and snack, mostly baked flavored apples. 😀

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Apples, Apples, Apples Everywhere,                                                                    And used in everything.

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Salads

  • Apple Walnut Salad
  • Beet & Apple Salad

Sweet & Sours

  • Apple Sauce
  • Apple Butter
  • Apple & Peach Conserve
  • Spiced Apples

Vegetable Dishes

  • Scalloped Sweet Potato & Apple

Breakfast

Desserts

  • Apple sauce Cake
  • Apple Dumplings            – whole apple with biscuit dough
  • Apple Strudel                  – sliced into casserole, crumble top
  • Apple Pandowdy            – sliced into casserole, biscuit dough top
  • Friar’s Apple Charlotte  – sliced into casserole, breadcrumb top
  • Schnitz Pie (dried apples)
  • Apple Butter Pie
  • Apple Crumble Pie           Apple Crumble Pie

Main Dishes

  • Schnitz Un Knepp – Ham with dried apples
  • Rote Kraut
  • Sauerkraut

Beverages

  • Apple Cider

and last but not least Scrapple – No, just kidding 😀

 

What are some of your families recipes?

Take Care, Thanks for stopping by. – OmaEagle

I hope you join me on my journey, as I recount many things from my past,       and explore the many other creative possibilities in my future. – OmaEagle

Apple Ring Fritters

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An old Mennonite / Pennsylvania Dutch recipe..

Apples were a frequent ingredient in old Mennonite cooking

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Apple Ring Fritters

The Receipt < (This is how they spelled it)

The Ingredients

1 c. sifted flour          4 lg. apples          ¾ c. milk          1½ t. bake pdr.                   2 T. sugar                   1 egg                     salt

The Process

  • Sift dry items. (together)
  • Add milk and egg. Beat well.
  • Peel apples, core, slice in ¼” rings.
  • Dip rings in batter, drop into skillet of ½” hot shortening.
  • Fry golden brown on both sides. Drain on paper towel.
  • Mix sugar & cinnamon together, sprinkle over fritters.
  • Makes 16 to 20.
Apple fritters
Yummy Apple Ring Fritters

Hints, Tips, and Tricks

  • Use fritter as a side for any meal, as a breakfast, or as a desert /snack.
  • You can use any pancake mix batter, in place of ‘from scratch’.                  We use Jiffy baking mix, it does not contain Aluminum, and is less saltier.
  • Try Pineapple rings ❤

You can make pancake style fritters with any fruit, leftover veggies, potatoes or onions. Just mix into batter and pour, use less oil and cook like pancakes until done.

 

What are some of your families recipes?

Take Care, Thanks for stopping by. – OmaEagle

I hope you join me on my journey, as I recount many things from my past,     and explore the many other creative possibilities in my future. – OmaEagle

 

Apple Crumble Pie

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“Apple Crumble Pie”

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An old Mennonite / Pennsylvania Dutch recipe.

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When I first started doing my Genealogy with my Grandparent back in 1965. My Grandmother Isabelle ‘Nanny’ said her father James Piearcy was ‘English’,  but my Grandfather James Mc. ‘Pop Pop’ said ‘No’, her father was ‘Irish’.

However Nanny insisted he was ‘English’.  So… here I am doing my research with my legal pad and 5 x 8 cards in hand, reading old newspapers, microfiche, directories, etc. All the while having ‘Great confusion’… English or Irish? :/

Many years later the confusion was resolved… Nanny’s father James was Irish, but Nanny’s mother Mary was of a Montgomery County, Pennsylvania, ‘Dutch Mennonite line’, so any outsider was considered: “English”. Therefore when my Great grandmother Mary Adams Rees married great grandfather James he was called and considered ‘English’.

  • Rumor plus some history suggest that there was a shunning…                     The reason why her parent Mary and James Piearcy, plus Mary’s parents Angeline and John Rees, made their way over and down to the Philadelphia area, in search of better opportunities, to begin their lives & raise a family.

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Apples were a frequent ingredient in old Mennonite cooking.

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The Ingredients

  • 9″ pastry shell         (I’ve used graham)
  • 6 tart apples            (I used 5)
  • 1 c. sugar                  (usually was brown, but can be white)
  • 1 T. cinnamon         (some add nutmeg also)
  • 1/3 c. butter
  • 3/4 c. flour               (can also mixed with cut oats)

The Process

  • Pare apples, cut thick slices.
  • Mix ½ sugar w cinnamon, sprinkle over apples.     (some toss it through)
  • Put into unbaked pastry shell.
  • Blend flour, other 1/2 sugar, butter, work into small crumbs, with fingers.
  • Sprinkle crumbs over apples.
  • Bake 10 min. @ 425* F
  • then 35 min. @ 350* F       (35 to 45 min. until apple are done to your liking) We liked ours still crisp

In my Nanny’s original receipt < (how they spelled it),  the oven temperatures were not in degrees, they were in Low, Moderate, and High Temperatures. 😀

The Eatin’

  • We would serve it with a Hot sweet creamy ‘milk’
  • Can be served with Ice cream
  • some say to serve w cheese

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apples waiting for crumble
Pared apples w cinnamon sugar sprinkled on top
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Making the crumble
I did not crumble with my fingers
The crumble done
The crumble
Apple Crumble ready to bake
Ready for the oven.
Apple crumble baked
Done, top is a little off, but, it eatin’ Good   😀
Half eatin' Apple crumble
Husband is Lovin’ it

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What are some of your families recipes?

Take Care, Thanks for stopping by. – OmaEagle

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I hope you join me on my journey, as I recount many things from my past,       and explore the many other creative possibilities in my future. – OmaEagle