Food Quotes

"No therapy or drug known to modern medical science can rebuild tissue that has been damaged by disease or trauma. Food alone can accomplish this feat. It is for this reason that nutrition is an indispensable weapon against disease".
Dr. Bernard Jensen (1908-2001)

Tuesday, September 27, 2016

Breakfast Porridge with Blueberries

This recipe is from Sally Fallon's Nourishing Traditions cookbook. And it's gooood!

1 cup organic rolled oats
1 cup warm filtered water plus 2 tablespoons whey, yogurt, kefir or buttermilk
1/2 teaspoon real sea salt (it's not all white)
1 cup filtered water
1 tablespoon organic flax seeds (optional)
1/2 cup organic blueberries

Note: For highest benefits and best assimilation, porridge should be soaked overnight or even longer. Once soaked, oatmeal cooks up in less than 5 minutes - truly a fast food. Those with severe milk allergies can use lemon juice or vinegar in place of whey, yogurt, kefir or buttermilk.

Mix oats with warm water mixture, cover and leave in  a warm place for at least 7 hours and as long as 24 hours. Bring an additional 1 cup of water to a boil with sea salt. Add soaked oats, reduce heat, cover and simmer several minutes. Meanwhile, grind optional flax seeds in a mini grinder. Remove from heat, stir in optional flax seeds and 2 tablespoons blueberries for each bowl. Let stand for a few minutes. Serve with plenty of butter or cream and a natural sweetener like Rapadura, date sugar, maple syrup, palm sugar, stevia or raw honey. You may also with to add crispy nuts or dried sweet coconut meat.

Makes 4 servings


Wednesday, April 13, 2016

Food - God's Love Made Edible

It's been far too long since I've posted here at Franziska's. But today is the day I break the silence. However, what I'm posting isn't something I've written myself, but an article from Josh Bishop, of whom I had never heard of before today.

This article was posted in Christianity Today and I must say, it is the best article concerning food I've read anywhere. And the fact that it is written by a Christian makes this very dear to my heart, expressing the truths about the goodness of God in what He's given us to eat.

Enough said, please don't miss this article. It is absolutely delightful and right on the money!


Friday, February 13, 2015

How Silly - Revising and Reducing Grandma's Wisdom

I found this cookbook at a thrift shop for a dollar and could hardly wait to look through it. When I got home, anticipating the info therein (so much wisdom of the ancients in one book), I opened up the chapter on eggs and cheese (after all, we do have 14 chickens that are inundating us with eggs). (Continued with next photo.)

So, like I said, I opened up to the chapter on eggs and cheese. I was looking for a breakfast recipe. I read the intro to the chapter (to read the intro below, click on the picture). Wow! Grandma was a great gal. She could whip up anything to please anyone - the hungry farm hands coming in for breakfast or the little crumb-snatchers tugging at her apron or the picnickers at the church outing or the women from the Ladies Aid Society invited by Grandma to a fancy lunch. Yep, Grandma could please them all simply using eggs and cheese. How fun, I thought! So I perused the pages and landed... on this page that had several recipes and this tidbit of...WHAT???

OH NO! The diet dictocrats had struck again - AND RIGHT AT GRANDMA'S HEART, no less! Oh, what dietary wisdom (NOT!). Let's just get rid of all the goodness - all the fat soluble vitamins, all the beautiful color, all the toothsome, savory and complex flavors and all the dense nutrition and call it "a smarter way to eat" Bah humbug!

I leafed back to the first pages of the book to find this unfortunate statement, "Fat, sodium, cholesterol and calories have been reduced where possible, but without jeopardizing the rich, old-fashioned flavor." Yeah, right! They must have either bribed or threatened their taste buds to come to that conclusion. Truth is that not only did they jeopardize the flavor of the all recipes in those reductions, but also the dense nutritional value of the food as well. 

When will we get the simple truth that what God created for us to eat is GOOD - the Bible tells me so in Genesis 1:12. Later after the flood God gave man animal foods to eat, and in presenting him with that gift, He was not compromising. God is only good and does only good.

Nor do we see God forbidding fat (butter, tallow, etc.) in the dietary laws in the Old Testament. Did He tell the Children of Israel to shun cholesterol, good salt and calories? How very silly. He did prohibit certain "unclean" animals, but did not restrict and reduce the way our uniformed professionals have in this day and age. They have made food not only nutritionally void, but oh so boring and tasteless as well. God knows food and He knows our bodies - He created them both. And, by golly, He did a stellar job!

Later, in the New Testament, after Christ had died and risen from the grave and redemption was opened up to the gentiles, all foods were declared "clean" so as to promote unity between all believers - Jews and gentiles. Further more, First Timothy 4:3-4 warns about the end times, when men fall away from the faith. Paul says they will "...forbid marriage and advocate abstaining from foods which God has created to be gratefully shared by those who believe and know the truth. For everything created by God is good (in this context, marriage and food) and nothing is to be rejected if it is received with gratitude..." (Italics added.) When man thinks he can come up with something better than God, it is only because it is so very, very good for his pocketbook! 

Had Grandma reduced, restricted and advocated abstaining from the good tasting and nutrient dense foods that God created for man to eat and enjoy in the ways our "professionals" have today, she would not have had the energy, wisdom or wit to feed and nourish so many diverse groups of hungry people. In fact, she would have been at the clinic undergoing tests to determine why she was feeling so poorly, as are the majority of Americans today who have fallen for the propaganda promoted by the food companies. 

Well, I shall pay no heed to those reductions and restrictions. I shall eat food, whole food and nothing but the food, with God's help. And I shall "re-revise" the un-wise revisions of each recipe from my Like Grandma Used To Make cookbook that I prepare in my kitchen. After all, this cookbook was written to "preserve the legacy of old-fashioned cooking". That quite simply cannot be done without throwing all those silly revisions to the wind!    


Tuesday, February 10, 2015

Crock Pot Peppered Beef Stew

By far, this is the best "beef stew' I have ever had the delight of savoring. And it is so very nourishing! With each bite you will find yourself involuntarily, yet vocally approving with "yums" and "ahs", etc.

A few days before I made this stew, I cooked a large pot of beef bone stock (4 cups of which went into this stew). After straining out the liquid goodness into freezer containers, I put the containers in the refrigerator overnight so that the fat would rise to the top and congeal, which I could then remove to use for cooking later on.

Interesting thing about good stock - it is full of gelatin which is one of the most densely nutritious things on the planet. This gelatin is what makes Jello gel (now that does not mean that I am endorsing Jello as a good food to eat. Unfortunately, it is bombarded with highly processed and chemical ingredients that are not at all good for the human body).

Anyway, when I went to get a container of beef stock from the refrigerator, I was pleasantly surprised by what I saw upon opening the container. The stock was completely jelled and every bit as solid as any jello I've ever seen. So amazing that the gelatin changes the liquid to a shimmering, quivering mass of Jello-like goodness. It was fun to see it melt down when I added it to the crock pot.

Now for the recipe:

Crock Pot Peppered Beef Stew

1 (4-lb.) sirloin tip beef roast
3 T. arrowroot flour
2 T tallow, palm shortening or olive oil
1 medium-size red onion, thinly sliced
6 garlic cloves, minced
2 large potatoes (or 4 medium) potatoes, peeled and cut into 1" cubes
4 medium carrots, peeled and cut into 2" diagonal slices
3 stalks of celery, cut into 2' diagonal slices
4 cups beef bone stock (homemade is best, but purchased can be substituted)
2 T. balsamic vinegar
1 T. Dijon mustard
4 T. fresh parsley, chopped
4 T. fresh celery leaves, chopped
1 1/2 to 3 t. freshly ground pepper
1 T. salt
Toasted Sourdough Bread Bowls (optional)

Rinse pot roast and pat dry. Cut a 1-inch deep pocket in the shape of an "X" on top of roast. (Do not cut all the way through roast.) Dredge roast in arrowroot flour; shake off excess. 

Brown the roast in hot tallow or palm shortening in a Dutch oven over medium high heat 1 to 2 minutes on each side until lightly browned. 

Place roast in a six-quart slow cooker. Stuff cavity with sliced red onion and minced garlic; top roast with potatoes, carrots and celery. Pour beef stock, balsamic vinegar and mustard into slow cooker. Sprinkle with parsley, celery leaves, salt and pepper. Add bay leaves to liquid in slow cooker. 

Cover and cook on LOW 7-8 hours of until fork-temder. Shred roast using two forks. Serve with toasted bread bowls, if desired.

Makes 12 cups
Prep time: 25 minutes
Cook time: 8 hours


Sunday, December 7, 2014

Once-a-Week Finger Foods for a Year - 52 To Be Exact!

Savory, Fruity and Nutty, Cheesy, Skewer, Chip and Dip, Gluten-Free, Bread, Spicy, Veggie and Dessert Finger Foods

Every December our Bible study/fellowship group celebrates with a Feast and Fellowship gathering. And every December at that gathering we bring only appetizers to the table. It has always been such a hit with the food that this year I decided to post links to some mouth-watering finger food recipes. You will find various types of appetizers in this list - savory, fruity, cheesy, chip and dip, gluten-free, breads, spicy, skewers, veggies and finally sweet dessert types. Of course, some of these finger foods overlap into more than one category.

But just a warning, some of these recipes are not characteristic of what I usually post here at Franziska's Pantry. So don't be surprised when you see sugar, white flour, marshmallows, etc. in the lists of ingredients for these appetizers. But, hey! Once a year or even once a week won't do too much damage. Sometimes you just have to join in the festivities and fellowship. Just don't go overboard!

Get ready to have your appetite awakened!


Classic Deviled Eggs


Many of the other recipes listed in this post are gluten-free as well. 

Fruity or Nutty



Chips and Dips

Loaded Baked Potato Dip


Pull Apart Party Loaf

Avocado Bruschetta with Balsamic Reduction

Baked Southwestern Egg Rolls

Sweet and Savory Baked Brie


Many of the recipes listed thus far are spicy. Here are a few more...

Hot and Spicy Buffalo Wings

Spicy Spinach Quesadillas

Spicy Chicken Wonton Tacos

Jalapeno Pepper Cups


Cucumber Bites with Herb Cheese and Cherry Tomatoes

Loaded Pub Fries

Mini BLT Cups

Parmesan Spinach Balls

Parmesan and Asiago Cheeses Roasted Tomatoes


Fresh Fruit Tart

Gingerbread Cookie Bars

No-Bake Millionaire's Shortbread Bars

Strawberry Cheesecake Bites

Caramel Popcorn

Well, what are you waiting for? Pick one and go for it! Oh, and let me know which one and how you liked it.


© Franziska's Pantry

You are permitted and encouraged to reproduce and distribute this material in any format provided that you do not alter the wording in any way and do not charge a fee beyond the cost of reproduction. For web posting, a link to this document on our website is preferred. Any exceptions to the above must be approved by Franziska's Pantry (Please use email link on sidebar to request permission).

Please include the following statement on any distributed copy written by Sharon Kaufman: By Sharon Kaufman. © Franziska's Pantry. Website:

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