Make your skin glow by rubbing it with equal parts olive oil and salt. (Please do this while standing in your bathtub.)
39. Back in the day, Roman soldiers were paid in salt. So take a satchel of salt down to the store and see if it will buy you groceries.
40. Pour salt into a vase to hold dried or artificial flowers in place.
41. Salting water does not make it boil faster, but it does make it boil hotter, so your cooking time can be reduced.
42. Soak older, wrinkled apples in mildly salted water to revive them.
43. Keep sliced potatoes, apples or pears from browning by placing them in a bowl of mildly salted cold water.
44. Salt can repel fleas, so dunk your dog in the ocean before you head home from your walk or give him a bath in some salt water.
45. If you spill salt, throw a pinch over your shoulder to hit the devil in the eye.
Breakfast is a big deal at our house. Monday and Tuesday are my husband’s days off, so Monday is really our Saturday and Tuesday is our Sunday – are you still with me? We usually lay around in bed, until Gerry’s “I need coffee” headache starts to get on my nerves, then we get up and make breakfast. Which by that time is really lunch, or how you say with your big fancy words . . . brunch?
FREEDOM FRENCH TOAST
The best tip I have for this recipe is to use stale bread. Alternatively, leave some bread out overnight or lightly toast it before using and cook on a nice hot oiled grill. Serve with Organic Maple syrup and a cup of hot coffee. Yum!
2 tbsp maple syrup
1 tbsp oil
4 - 6 large slices bread, stale
In a blender or food processor, blend the tofu, maple syrup, cinnamon, vanilla, salt, apple juice, and oil until smooth. In a large shallow bowl, pour batter; dip bread slices into batter and coat both sides. Fry bread in a hot non-stick pan or a lightly oiled frying pan and cover. Let sit on medium heat until underside is golden and crusty. Flip toast over and cook other side until golden brown. Repeat process until bread is gone. Makes 2 large or 4 small servings.
APPLE PIE PANCAKES
These are a favorite in the Kramer house. I use spelt flour, but you can use whatever you have on hand.
2 tsp baking powder
1 cup “milk”
In a medium bowl, stir together the flour, oat flakes, cinnamon, baking powder, and salt. Add the “milk,” raisins, and apples and stir together gently until “just mixed.” Portion batter onto a hot non-stick pan or a lightly oiled frying pan and cover. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until batter is gone. Makes 2 large or 4 small pancakes.
RASPBERRY WALNUT PANCAKES
Raspberries are high in Vitamin C and an excellent source of fiber. They are like little nuggets of love.
1 cup flour
1 tbsp sugar
1
1 tbsp oil
In a medium bowl, stir together the flour, baking powder, baking soda, and sugar. Add the “milk” and oil and stir together gently until “just mixed.” Stir in the raspberries and walnuts until well blended. Portion batter onto a hot non-stick pan or a lightly oiled frying pan and cover. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until batter is gone. Makes 2 large or 4 small pancakes.
BANANA PECAN PANCAKES
Bananas are one of our best sources of potassium, but because they contain so many natural sugars, they tend to brown quickly . . . so keep an eye on your pancakes. You don’t want them to burn.
1 cup flour
