Quarantined!

Last Wednesday my daughter Emma came down with a fever and I got a phone call within that same afternoon that my son Isaac was not allowed in school for another 2 1/2 weeks because he is not vaccinated and there is a break out of Pertussis (whooping cough) in the school. Well, guess who has whooping cough and who does not! Poor Emma and little Noah bear have had fevers for a week!!! Poor mom! :) Now it has turned into this cough that makes her gasp for air when she is done. Noah has been nursing like a new born! I thought I was done, but, all he wants to do is nurse. Which, has turned to be a huge blessing, because mother's milk has so many antibodies to help him overcome the sickness. So, even though he coughs, it is totally manageable. Now, everyone can sleep at night. 

We have been taking garlic like crazy!!!!!!!!!!!! Emma and Noah have been taking the Super Immune Garlic Formula from Dr. Christopher's which is the best formula. It doesn't taste so great, but, it works! It's a mix of vinegar, garlic, honey, and a myriad of herbs. Emma has downed 4 ounces in one week already! along with the Herbal cough formula that is also amazing. It has been a hard week, but, I've learned a lot and am so grateful for knowledge. It is the key to unlocking the door of understanding and ability.
Emma has only had juice and juice popsicles all week and wanted food. When  her fever had ran it's course and was gone, I told her she could eat fruit and vegetables. So, I thought I'd make potatoes (because she loves them) with lots of garlic. Then, while I was looking for recipes, I found a sight I like called healthyveganrecipes.net . She had a movie of making mushroom gravy with garlic mashed potatoes. So, my recipe is based on her recipes. Isaac got interested and decided to help. He listened to her video instructions so well and really helped, plus, I liked his company! So, here it is!

Garlic and Chive Mashed Potatoes with Gravy!

7 - 8 Idaho Potatoes

4-5 large Garlic Cloves minced

1 T. Olive Oil

1T. Sea Salt

1 T. finely chopped Chives

1- 2 C. Water

Wash and eliminate some of the "eyes"(the divets) from the potatoes. I leave on the peels. There is more nutrition in the skins than the rest of the potato. Quarter and chop into dice sized cubes. Place in a 6 quart pot and cover with water. Boil potatoes until soft. Drain the water. In the same pot, add the minced garlic, setting one aside to add later. Add the olive oil and sautee until soft, not browned. Add potatoes and begin to mash. Add water as needed to create a smoother and creamier potato. Add salt, chives and 1 raw minced garlic clove. Enjoy! 

Mushroom Gravy

2 c. thinly chopped Portabello Mushrooms

1T. Olive Oil

2 T. Balsamic Vinegar

1  c. Water or more if needed

2 T. Arrowroot or Cornstarch liquified in 1/4 c. water

1t. salt or to taste

2 T. liquid aminos or 1/4 c. broth

Sautee the mushrooms in olive oil for about 15 - 20 min. on medium heat. Add the vinegar and the salt. Add the water.  Add the arrowroot/cornstarch solution and whisk until thickens considerably. It should be nice and thick, like a pudding. Add the liquid aminos/broth and salt.  Now, if you like, put in a blender with the top insert on the lid removed to let the hot air escape. I usually put a hot pad over the opening to not splash on me, yet let the air escape. (unless you have an amazing Vitamix like mom!). Blend and adjust the flavor if needed. 

This was our lunch today! Yummy! We had Garlic and Chive Mashed Potatoes with Portabello Mushroom Gravy, Chinese Coleslaw, and Ginger Cashew Peach Smoothie!!