How to make almond milk

In this video, I’ll show you a simple and easy way to make pure almond milk.   I use all organic ingredients: Just water, soaked almonds, salt and vanilla extract.  Soaking the almonds over night removes some of the natural irritants from the almond skin.  Many people avoid store bought almond milk because of its added ingredients (artificial flavors, rice starch, sweeteners, emulsifiers, etc..).  This is a quick and easy alternative.  Enjoy!


I was shocked to hear once again, now in more detail, about the health hazards of consuming vegetable oils. I was listening to a podcast on Bullet Proof radio. It was an interview with Dr. Cate Shanahan. She has been researching the effect of oils on our bodies and also has a book called “Deep Nutrition”. She lists the top oils that make us sick as canola, safflower, corn and soy. These are generally not considered trans fats, which are more commonly known to be unhealthy. Mainstream nutritionists and doctors tell us that “vegetable” oils are good for heart health. This statement is often even listed on food packaging. These oils are short chain fatty acids that are easily damaged. The high omega 6 and free radical damage caused by these oils contributes to the cells in our body becoming inflamed. Inflammation is now known to be a major cause of heart disease and other common diseases such as cardiovascular disease, cancer and depression.

On the other hand we are told that saturated fats like coconut oil, butter and animal fats are bad for us. Because these are medium and long chain fats they do not damage easily and are effectively used by our bodies without negative side effects. Our cell walls and much of our brain is made up of fats. Our bodies need plenty of healthy fats, and knowing which fats are healthy is important because eating unhealthy fats could cause weight gain, brain fog, pain, and many other chronic health problems.

Dr. Cate states that consuming these vegetable oils is worse for our health than smoking a pack of cigarettes or drinking alcohol daily. This is because the oils are used in building our body structure at the cell level, while alcohol and smoke are known health hazards, they are not used to build cells.

Kris Gunners wrote and interesting article on which gives additional details on why vegetable oils are harmful.

These cheep toxic oils are in everything!!! Baked goods, chips, salad dressing, snack foods, restaurant meals, take a look at the label! Please!

I have a deep wish for all people to enjoy greater health.

Our Animals


These are our Ameraucana Chickens at about 7 months old. They are egg laying chickens that lay blue eggs. We got our first egg from them on January 12th.  Our focus is on breeding  heritage chickens.  We plan to get 100 Dorking chickens in April.


These are our sheep. The black and white sheep is a full blood Dorper and the others are a Dorper/ Katahdin cross, also known as hair sheep. We got this variety of sheep because they are originally from South Africa and well suited for our hot summers.  We plan to breed these girls in June 2017. They enjoy eating the leaves off of the oak branches from a fallen tree nearby.

Vegan Omelet



Vegan Omelet                 I recommend using organically grown vegetables.

  • About ½ of a head of cauliflower, 13 to 14 oz. Steam until tender. It measures about 2 cups when steamed.
  • ¼ cup almond milk
  • ¾ cup almond flour, gluten free, Bob’s Red Mill
  • 2 T Otto’s cassava flour
  • ½ t turmeric powder
  • ½ t Real Salt
  • 1/3 t ground black pepper
  • 2 t coconut oil
  • 2 to 4 cloves garlic, chopped
  • ¼ to ½ cup chopped red onion

Put the coconut oil into a stainless steel saucepan with the garlic and onions. Sauté until lightly browned. Add the cauliflower, almond milk, turmeric, salt, pepper, garlic and onion mix, to your high power blender. Blend until smooth. I use a Blendtec blender. Put this mixture into a Pyrex mixing bowl. Add the almond flour and cassava flour. Mix thoroughly. This mixture is a little easier to handle if it sits for a couple of hours or overnight.

Grease a cast iron skillet with coconut oil or avocado oil.

Treat the batter like pancake batter. Drop each spoonful of batter into your heated cast iron pan. Carefully flatten the patties to about ¼ inch thick. These patties are very fragile, do not make them bigger than will fit on your turning spatula. Anything hanging over the edge of your spatula when you turn the patties may break off.

Brown the patties on both sides.

I put one patty on the plate, add the omelet filling on top of this patty then top it with another patty.


There are 100’s of possible fillings that can be used in your omelet. I will include a couple below.

Mushroom filling

  • About ½ pound of any type of organic mushrooms, cleaned and sliced to bite sized pieces.
  • ½ of a red onion, diced.
  • 2 T coconut oil
  • 1T coconut aminos

In a stainless steel skillet, add the coconut oil and onions. Cook these until lightly browned.

Add the mushrooms and coconut aminos. Cook to you own preference. The mushrooms can be somewhat raw or well cooked.

Avocado Filling

Slice avocado, tomato and thinly sliced onion or green onion to fill your omelet.

Other ideas; guacamole, olives, artichoke hearts, roasted peppers, nut cheese, grated carrot, grated radish, any type of beans to name a few.


Coconut Treats



Lemon Coconut Treats              


1 – 8 oz jar coconut cream (also called coconut butter)

1 Med Lemon

1/4 cup currents


Melt the coconut cream in the jar, in a bath of warm water.

Wash the lemon, finely grate the whole lemon peel.

Squeeze the juice out of the lemon (should be about 1/4 cup.)

Mix all ingredients together until evenly mixed

Press into a glass dish lined with wax paper  about 1/2 inch thick or roll into a log in wax paper.

Refrigerate for 45 minutes, slice or use a cookie cutter to shape. Store in refrigerator.


Cardamom Coconut Treats


1 – 8oz jar coconut cream (also called coconut butter)

12 drops Dark liquid Stevia, adjust to your taste.

2 T coarsely ground cardamom

3 T water


Melt the coconut cream in the jar, in a bath of warm water.

Mix all ingredients together until evenly mixed

Press into a glass dish lined with wax paper or roll into a log in wax paper.

Refrigerate for 45 minutes, slice or use a cookie cutter. Store in refrigerator.

Kale Chips



2 bunches of curly kale, wash and stem.


Put into a large bowl and sprinkle with 1 t salt.

Knead the salt into the kale until it wilts,


about half the volume.


¾ cup soaked cashews

1 cup soaked pumpkin seeds

!/2 small red onion

3 cloves garlic, peeled

½ red bell pepper, de-seeded

2 T apple cider vinegar

¼ cup olive oil

1/4 cup water

1 dash cayenne

Blend until well mixed and smooth


Thoroughly mix this sauce into the kale.



Spread on dehydrator trays if you dehydrate the kale.


Spread on oiled cookie sheets if you dry in the oven on the lowest setting.

Dry thoroughly. Store in airtight glass containers.