Birsarra Soup 

2 cups fava beans split

8 cloves of garlic

Water 6 cups

Salt to taste ( add after cooked)

Pepper to taste ( add after cooked)

Cumin powder to taste (add after cooked )

Olive oil drizzled

Sort and wash the fava beans place in pressure cooker

Add the water and peeled garlic cloves

Seal pot and bring to boil lower heat boil for 15 to 20 minutes then remove from heat release pressure and open check the beans when soft and breaking it's done add to blender and blend until smooth

Season to taste with salt and pepper.

Serve in bowl

Drizzle olive oil on top and sprinkle on Cumin

Serve with khobz

This recipe was also published here during Ramadan http://www.muslimahbloggers.com/moroccan-soup-bisarra

IMG_1088

Broccoli, Potato and Chedder Cheese Soup 

6 small potatoes peeled and chopped into cubes

8 cloves of garlic minced

1 onion minced

3 tablespoons butter

1 bag broccoli florets about 5 cups 

3 tablespoons cornstarch

3 cups half and half

1/2 pound sharp cheddar cheese grated 

Salt 

Pepper 

4 cups water

Melt butter in big deep pan add minced garlic sauté two minutes stirring constantly add onion and sauté until it is translucent add potatoes, salt and pepper cook two minutes then add water and simmer until tender.

In a separate pan bring water to boil and Blanche broccoli until bright green remove from water 

Grate cheese and set aside ( I use my Cuisinart food processor)

In cuisinart with blade run broccoli through until small pieces , and other bowl run until its creamy then add to potatoes add cheese and stir taste for seasoning check and add more pepper if needed 

Mix one cup cream with corn starch add rest of cream when it’s boiling add the cream with cornstarch and stir until thick then remove and serve hot .

Daily Routines

Everyone has daily routines whether they realize it or not.

When one is dealing with a depression episode or a manic episode it can be helpful to ground oneself to the present and not get lost in the cycle of a depression or manic attack .

 Yes I am calling episodes of manic or depressive symptoms an attack  because that is what it’s like, being attacked by unwanted symptoms and dealing with the issues that are the result of a attack, the best way to explain it to a non mentally ill person is to compare it to catching a cold or flu at the most inconvenient time and then having to deal with the symptoms and fallout of the after affects well that’s what it’s like to have bipolar.

Daily routines can be comforting and calming for small children as well as for people whom suffer from mental illness, it can help them pull through when they know what to expect and what is expected of them .

It gives us a way to move through the fog of all the negative emotions and painful feelings and sometimes it even gives us hope and a bright in spot  our gloomy  time, well most of the time it works sometimes nothing seems to help and we just have to manage as best as we can until the attack subsides then we just pick up the pieces and try to move one with our lives.

 There will be some days when you will feel like you’re on autopilot and detached from whats going on around you on those days be kind to your self its ok not to feel and to do things automatically,sometimes it is all you can mange to do because if you allow yourself to feel you will drown in all the unpleasant pain and you just can’t go there at that moment this is ok too be kind to yourself

Routines can help center and keep oneself from going off in a manic attack, 

My most basic routine is just getting through the day on really hard days it’s getting up and dressed then eating breakfast and doing basic mindless household chores .

I have been known to become manic and crazily clean everything in sight and reorganized the whole house the issue with this is once I come down from the manic attack I will not remember where I put anything and it’s super frustrating and self defeating then I usually sink into a dark depression.

I wouldn’t ever wish depression or bipolar moods on anyone it is the most horrible feeling and suffering is the worst no one really understands how or why some people have it and other don’t it’s just one of those mysterious things that occurs.

Evergreen Shortbread Cookies

Evergreen Shortbread Cookies
Makes about 4 dozen cookies

1/4 to 1/2 cup fresh conifer needles and/or tips – can use fir, Douglas fir, pine, spruce, hemlock, or substitute rosemary

1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

2 teaspoons orange zest

Pinch of salt

2 cups all-purpose flour
Finely chop the evergreen needles/tips using a food processor, coffee or spice grinder, or high-powered blender like the Vitamix Dry Grains Container. (You can also use a knife but be sure to chop very finely.) The mixture may be a bit sticky and fibrous. Remove any large fibers or stray, whole needles.
In a large bowl, combine the evergreen needles/tips, butter, sugar, orange zest, and salt. Mix with a wooden spoon until creamy.
Gradually add the flour, mixing thoroughly after each addition to form a buttery ball of dough. You can mix with a wooden spoon, your fingers, or both
Divide the dough between 2 large sheets of parchment paper. Using the paper as an aid, roll each piece of dough into a 1.5-inch diameter log. Wrap in plastic and freeze for 15 minutes.
Meanwhile, preheat oven to 350°F.
Unwrap the dough and cut into 1/4-inch-thick rounds. Depending on the conifer you used and the grinding method, you may see little fibers sticking out the edges of the cookies. These are harmless and fine to eat, but for prettier cookies you can take the time to pick them out or smooth them down before baking.
To bake, place the cookies 1 inch apart on parchment paper-lined baking sheets. Bake until the edges are golden brown, about 10 minutes. Transfer to a wire rack to cool.

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Recipe: Free-Form Apple Tart

RECIPES FROM THE KITCHN

Summer Cabin Recipe: Foraged Evergreen Shortbread Cookies

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Emily Han

Jun 12, 2013

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Did you go to summer camp as a kid? I didn’t, but just last week I learned that it’s never too late when I boarded a bus full of strangers and embarked on an adventure complete with campfires, bunk beds, and hands-on workshops. It was a life-changing experience, accompanied by the taste of fragrant mountain conifers.

In the San Bernardino Mountains two hours outside of LA, a group of young-at-heart adults gathered for CAMP, an innovative new conference for entrepreneurs and creatives. As a workshop leader, I taught attendees how to forage and cook with some of my favorite wild foods of Southern California, including our local White Fir and Jeffrey Pine.
Have you ever stuck your nose into the bark of a Jeffrey Pine? It’s like smelling a platter of warm vanilla-butterscotch cookies. Not to be missed — and way more appetizing than those Little Trees air fresheners that dangle from rearview mirrors.

While these shortbread cookies aren’t vanilla-butterscotch, they do evoke the warm, woodsy scent of a conifer forest. The recipe is based on the one I shared with my class, where we suffused the cookies with White Fir. At this elevation the White Fir trees are just starting to sport bright green, lemon-flavored tips. I like using a combination of tips and older needles, which have a deeper citrusy flavor.
Depending on where you are, you might use the tips or needles of any fir (Abies), Douglas Fir (Pseudotsuga menziesii), pine (Pinus), spruce (Picea), or hemlock (Tsuga; not to be confused with Poison Hemlock, Conium maculatum, which is a completely different plant). Or simply substitute rosemary, which may not transport you to the forest but will still be delicious.

Like CAMP, the cookies are fun but have grown-up sensibilities; in other words, they’re sweet but more aromatic than sugary. If you like, you can sprinkle the tops with coarse sugar before baking. Because I developed it for cooking in a cabin, this recipe is deliberately simple and doesn’t require too much in terms of ingredients or technique. Depending on your altitude, you may need to make some adjustments; this high-altitude baking guide from King Arthur Flour is helpful.
Finally, a few notes on foraging for conifers. Once you know how to positively identify the above-mentioned species, they are all edible. However, it really comes down to personal taste. Flavors vary between seasons and individual plants, so nibble as you walk and pick what tastes and smells good to you. Never cut off the top of a tree, which can open it up to decay and disease — just pinch or cut off the tips of the branches or gather the needles (pruning shears work well). Be mindful of the health of the trees, their ecosystem, and your role in it. If you live in an urban area, be sure to avoid foraging from trees that you suspect have been sprayed with pesticides or insecticides.
Evergreen Shortbread Cookies
Makes about 4 dozen cookies

1/4 to 1/2 cup fresh conifer needles and/or tips – can use fir, Douglas fir, pine, spruce, hemlock, or substitute rosemary

1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

2 teaspoons orange zest

Pinch of salt

2 cups all-purpose flour
Finely chop the evergreen needles/tips using a food processor, coffee or spice grinder, or high-powered blender like the Vitamix Dry Grains Container. (You can also use a knife but be sure to chop very finely.) The mixture may be a bit sticky and fibrous. Remove any large fibers or stray, whole needles.
In a large bowl, combine the evergreen needles/tips, butter, sugar, orange zest, and salt. Mix with a wooden spoon until creamy.
Gradually add the flour, mixing thoroughly after each addition to form a buttery ball of dough. You can mix with a wooden spoon, your fingers, or both
Divide the dough between 2 large sheets of parchment paper. Using the paper as an aid, roll each piece of dough into a 1.5-inch diameter log. Wrap in plastic and freeze for 15 minutes.
Meanwhile, preheat oven to 350°F.
Unwrap the dough and cut into 1/4-inch-thick rounds. Depending on the conifer you used and the grinding method, you may see little fibers sticking out the edges of the cookies. These are harmless and fine to eat, but for prettier cookies you can take the time to pick them out or smooth them down before baking.
To bake, place the cookies 1 inch apart on parchment paper-lined baking sheets. Bake until the edges are golden brown, about 10 minutes. Transfer to a wire rack to cool.
Per serving, based on 48 servings. (% daily value)

Calories61

Fat3.9 g (6%)

Saturated2.4 g (12.2%)

Trans0.2 g

Carbs6.1 g (2%)

Fiber0.1 g (0.6%)

Sugars2.1 g

Protein0.6 g (1.2%)

Cholesterol10.2 mg (3.4%)

Sodium0.6 mg (0%)

Goats Milk Fouluma

1 quart goat milk

16 oz. water

1 Tablespoon coconut oil

1 tsp. flax seed oil

5-6 Tablespoons maple syrup

1/2 tablespoon blackstrap molasses

1 mL iron supplement (we use Rugby or Enfamil)

1.5 tsps vitamin liquid (Country Life multi vitamin called Maxi Baby Care)

There are other liquid vitamin brands you can use. Of course if he is getting a lot of other foods, you can consider reducing the vitamin supplements.

I did a very favorable comparison with this formula to commercial formulas and it worked well against protein, fat, water content, carbs, sugars, vitamins.