A collection of Recipes by Deborah Dolen

Pumpkin Smoothie Recipe

pumpkin_smootie_by_deborah_dolen

Photo by Deborah Dolen

I can feel it in the “air” and so ready to embrace autumn. Pumpkins are one thing I really look forward to. I love pumpkin anything, fudge, pie, ice cream, muffins, the list never ends in my head.

There are endless things we can do with pumpkins, and one of them is my decadent Pumpkin Smoothie. This recipe includes yogurt but you can use milk or ice cream. Libbys canned ready pumpkin pie mix is the key. You can exchange the sugar for stevia, or splenda, the same goes for the maple syrup.
So, what do you do when you are in the mood for Pumpkin Pie but squashed for time?

 

 

 

Ingredients: [Makes 3 cups or 24 ounces]
1 cup Libbys ready Pumpkin Pie filling
1 cup vanilla yogurt
1/2 cup milk
1/4 cup maple syrup
Ground cloves, nutmeg or cinnamon for topping
Whipped cream for topping

Directions:
Combine pumpkin, yogurt, milk and maple syrup in a blender until smooth. Pour into glasses, top with a dollop of whipped cream and a dusting of nutmeg, cinnamon or ground cloves.

No Bake Dog Treats

This no bake dog treats recipe is copyright protected by Deborah Dolen, it can be distributed if a link back if offered to this article as a credit to the source [Deborah Dolen.]

Please don’t forget to book mark this page! The “no bake” or “no heat” version of this dog treat recipe makes it easier for children or aging adults to participate. It is almost like making play dough. A food processor comes in very handy – but be warned if you have a good French manicure going on, you may want to use gloves. The chlorophyll in this recipe is VERY green and one reason why the recipe is so great to calm a canines stomach.

ringo the dog

Photo sketch of “Ringo Dawg by deborah dolen” by Deborah Dolen.

 

I created this dog treats recipe for my aging Golden Retriever. The recipe is “no bake” to retain the nutrients and so good, even I eat it! The recipe is excellent to freshen breath, calm the stomach and relieve some joint inflammation issues experienced by aging canines. It contains a high gelatin (collagen) content which is great for tendons and joints that they would naturally get if they were wild dogs. The recipe also contains powdered Glucosamine, Chondroitin, and MSM which are both superb anti-inflammatories.

My recipe also features activated charcoal and chlorophyll which work together to calm and alkalize the canines system as well as mint which promotes fresher breath. My recipe is based in powdered rolled oats (oatmeal) and peanut butter which makes it all happen. “No bake” is ideal to retain nutrients, using gelatin as the hardener–but I do offer a second recipe which omits the gelatin – is slightly easier, less stickier — but does require heat to make a hard treat. Gelatin can just be mixed into a dogs regular food which is wonderful collagen for joint support. You can mix dry gelatin right into your canines food, a “table of doses” for gelatin is at the bottom of this recipe. You can buy unflavored gelatin in bulk for like $7 a pound, usually from a natural health food store.

As far as the supplements, I just powder existing Glucosamine, Chondroitin, and MSM tablets in the right dose-(diving total pills I powered by by how many treats i tossed the powder into.) It is very hard to hit a toxic amount when dealing with those particular substances.

My dog Ringo is starting to get Arthritis, having a hard time jumping into our SUV. If he gets one of these treats a few hours before, he can scale it now. Ringo Dawg tends to know what a pill looks like, and will truly eat around any pill…so incorporating the healing supplements into his treat is a great way to make him think he likes it. Even with clean teeth, he is also getting funky breath from just sensitive stomach as he ages, so activated charcoal is great to alkaline the stomach and chlorophyll as well, they work together doing double duty – calming the stomach and making the breath fresher.

Originally I purchased the “large” Greenies for my Dog Ringo. They cost up to $10 each for a large dog so I cannot do that everyday, and barely every week. I notice it did freshen his breath and appeared to calm his stomach. On top of the breath issue, I needed a clever way to introduce various supplements to his treats. Using the recipe below, large treats run about fifty cents each. Peanut Butter and Rolled Oats is the main cost so if you see “Buy One Get One Free” on peanut butter, or rolled oats, it’s a good deal for this purpose to stock up.
This recipe should allow for more pets to enjoy high end treats even if their owners are on shoe string budget. Meaning even if you feel financially broke-you may have LOTS of time!! As I designed this recipe I focused very hard on a “no bake” recipe because I believe heat lessens the effect of the active properties, and because it makes treat making so easy, kids or aging adults can even join in as a fast, easy and rewarding project for Rover.

Ringo Dawg’s True No Bake Breath & Tummy Treat

by Deborah Dolen – Author
Makes (12) 3 ounce treats or (24) 1.5 ounce small treats
TO MAKE
First Mix these two so the Gelatin softens….

1/2 cup of unflavored gelatin
1/2 cup cold distilled water
Then add 1 cup of boiling water until it dissolves…

In a food processor:

5 cups powdered rolled oats [You can just powder dry oatmeal]
1 cup creamy peanut butter
3 tbsp vegetable glycerin [optional but great for coat]
1 tsp [15 ml] Liquid chlorophyll [Wholefoods has this]
1 tablespoon of activated charcoal [10 capsules opened]
½ cup dried mint and/or parsley

Powdered Glucosamine, Chondroitin, MSM Powder [I just pre-powder this up to 24 pills from Sam's Club that are 750 mg G-HCI and 600 mg Chondroitin sulfate each & MSM is incidental]

Slather one cup of the oat powder onto your rolling surface because the blob in the food processor can be sticky when starting to roll or shape. If your in a big hurry you can toss the final mixture in a well greased cup cake pan and bake it or set aside somewhere to harden.

Mix all ingredients together, slowly pouring the gelatin in the food processor last and as it is spinning. It should get close to ball stage very quickly. Remove from food processor and place on your work table (the surface where you put one cup of the oat flour.) Knead it a little onto the oat flour and from that point cut into shapes or lay out in a rectangle pan to cut into shapes after it has hardened. It takes about twelve hours to harden, four hours if placed into the fridge to harden. Keep one aside because your dog will expect it!

*Since this is no bake, distilled water is the best medium to work with.
*Bake them for 20 minutes on 400 degrees if you plan to use fresh herbs because of microorganism issues, and double the amount of herbs when using fresh instead of dried.
Cost: It cost about $3 to make a batch, the peanut butter and herbs being the bulk of the expense. If you grow your own herbs it can be cheaper – but ensure they are dry and clean because this is a no bake recipe. Liquid chlorophyll and Vegetable Glycerin are nominal but hard to find locally. For my large dog this means fifty cents each. That is a LOT better than ten dollars and also addresses his Authur-it is again issues.

Adding Gelatin to Normal Canine Food Dose Chart

GELATIN DOSAGE: twice a day added to food:
10 – 25 lbs 1/2 tsp
25 – 50 lbs 1 tsp
50 – 75 lbs 2 tsp
75 – 100+ 1 Tablespoon

Master Tonic Recipe for Flu by Deborah Dolen

This is a Master Tonic Syrup Recipe great for pre and post flu situations and one of author Deborah Dolen’s most popular formulas downloaded over a million times on the net.

Everyone needs a flu game plan and the most overlooked strategy is to have a plan already in place before you or a loved one falls ill. Meaning, create your syrups, tinctures and healing foods before you or loved one falls ill. This will save you a lot of money and give you a final product superior to anything you could buy that purports to be ready made.  Prevention is always best, I wipe everything down with Ethanol or a high proof grain alcohol if I am working behind anyone sick.

Making a freezing “Chicken Soup for the Soul” for example, is wise. Syrups and tinctures can also be frozen if you leave enough head space. I built the recipe below based on several theories I discuss later and from two of my most downloaded recipes, one enjoying over half a million downloads over a ten year period. My recipe below is dependent on honey, (organic is best,) and apple cider vinegar’s, (I find Bragg’s Apple Cider Vinegar to be the best as far as apple cider vinegar’s go.) Between the sweet and the sour base – and the Italian herbs known to best ward off any virus, your concoctions may seem like salad dressing but nevertheless, palatable. Drinking lots of distilled water [as 40% of our viruses come from our own tap water !!] is important as well as major hand washing. I carry ethanol with me because once it evaporates, it kills any microorganisms that may be on door knobs, toilet seat handles, or even computer keyboards. You can get 190 proof grain alcohol [ethanol] in most states at the alcohol store under the brand “Everclear” or “Mohawk.” 150 proof will do for states that prohibit the sale of 190 proof. Salt is also an under-marketed healing practice in conjunction with distilled water is great for gargling.

Back to the construction of this recipe, seven years ago I studied botany in London under Napier & Culpeppers and among many herbal related skills – I learned how to make tinctures. Back then the avian flu virus [H5N1] was of most concern to me and I read that people in 3rd world countries handling herbs as a daily job [mainly the Italian family of herbs] were not succumbing to the Avian Virus as were other members of their family who had a different career. The culinary herbs they were handling seemed to have great biopotency against viruses and those herbs included rosemary , oregano, thyme, and basil to name a few. Some of these botanicals are known to contain certain compounds that do fight the flu. I found this interesting, coupled with 1800′s story of the “Toulouse Thieves” who were immune from the black plague because they dosed themselves with a certain solution before they went off to pillage from the dying.

Regarding the “Toulouse Thieves” the carrier may have been the secret, which was a highly acidic vinegar. Since then many people have recreated this “body splash” only to omit which could be the most important part of the recipe – the vinegar, and replace it with better smelling alcohol. Vinegar may smell but it has a high acid content does prevent any form of life from living in it. Citric acid has become my favorite vinegar alternative, not smelling and still being high in acid. Honey is also a good carrier and fairly recognized as a natural antibiotic in and of its own right. If using honey as your “base” be careful to not over heat it and try to keep under 110 degrees if possible, to retain beneficial properties. Chicken broth also has great flu fighting properties and when I use this as a “base” I try to buy a small organic chicken and just pressure cook it to secure the broth I am after. So basically, I like vinegar, honey or chicken broth as my “carriers” for medicinal type syrups and foods and ethanol to clean. In this article I am combing two of my most popular recipes for ease. Syrup d’Pastore named after a wonderful reader of mine [Kari Pastor] who became a life long friend and a Master Tonic Recipe that has enjoyed over half a million downloads in ten years written under my pen name Mabel White. For good reasons you will be making two different infusions and then mixing them together. This is because some botanical properties infuse more beneficially in honey, while the same botanical offers other beneficial properties when infused in vinegar. If you are in a hurry, you can just throw this all together and perhaps use a crock pot on its lowest setting.

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Flavor? You can actually add flavor and that is optional. The flavor of raspberry or apricot seem to compliment all of the components below the best. Elderberry is the absolute best if you can even find it in syrup or preserve form because of its medicinal properties.   To add flavor, just add a jar of preserves to the entire vinegar side. Sugar free preserves would be more ideal. I love boysenberry so I get the Smuckers Boysenberry preserves or syrup when I make this preparation. You will be straining all of this anyway. For straining I recommend a chinios and a pestle. Cheesecloth or a coffee filter is fine if you cannot secure a chinios.

*You may want to have sterile bottles or jars already waiting. To quickly make mason jars sterile I microwave the glass for four minutes and just allow them to cool where they are. Mason jar lids I dip in Ethanol and allow to sit out to dry. I pull them out with tongs, as not to touch them.

**Please note vegetable glycerin can be used in place of honey. In the United Kingdom, many people have access to vegetable glycerin and make their own cough syrups with that material. I do not feel it is a beneficial as honey, but still very calming to the throat.

*** Ginseng if you can even get it – is awesome.

I am a “parts” girl [as in parts per million] but for those who needed measurements, they are listed to the right of the ingredient. Herbs are far more fluffier than non-herbs is why it all says one part in appearance – but when you weigh them, they do weigh very different.

Makes – About 40 ounces of Master Tonic Syrup

Vinegar Part 1 – 24 ounces of Apple Cider Vinegar

Using all fresh herbs:

1 part Garlic [2 Ounces]
1 part White Onion [2 ounces]
1 part grated Ginger Root [2 ounces]
1 part chopped Cayenne Pepper [2 ounces]
1 part grated Horseradish root [2 ounces]
1 part Basil [1 ounce]
1 part Rosemary [1 ounce]
1 part Thyme [1 ounce]
1 part fresh lemon peels [2 ounce]
1 part Cinnamon [optional - helps calm the stomach] [1 ounce]

On the lowest stove setting, cover herbs with apple cider vinegar and allow to infuse. You can macerate the botanicals a bit if you like before hand, in a blender. I prefer to macerate first and I use a “Ninja” blender to do this. The same is true for part II, below.

Honey Part 2 24 ounces of Honey

Using all fresh herbs:

1 part Garlic [2 Ounces]
1 part White Onion [2 ounces]
1 part grated Ginger Root [2 ounces]
1 part chopped Cayenne Pepper [2 ounces]
1 part grated Horseradish root [2 ounces]
1 part Basil [1 ounce]
1 part Rosemary [1 ounce]
1 part Thyme [1 ounce]
1 part fresh lemon peels [2 ounce]
1 part Cinnamon [optional - helps calm the stomach] [1 ounce]
and allow to infuse.

Cook both on as low as possible, even turning heat off an on for two hours. You can smash them up a bit. After straining both very carefully – mix them in a 1:1 ratio, meaning one part vinegar recipe to one part honey recipe. Pour into sterilized bottles, such as mason jars and
store in refrigerator.

Dose – a few tablespoons four times a day is good. Inclusion of cinnamon may be necessary if nausea is an issue.