Is it just me?
I’m just getting over a cold that didn’t happen. I started taking my elderberry extract, mega doses of vitamin C and olive leaf extract and warded off a full blown cold. Is it just me or do we too often ignore those natural healing herbs and remedies that keep us on systematic track?
I use to have an immune system of a Goddess and just never got sick in the first place. However, the geographic/demography of my current locale seems to have impacted my immune system. So, I go to nature for the help I need, and it seems to work every time. It’s all out there for the taking; instead of taking hours in a doctors waiting room with more sick people, I choose to fight with what God and nature have given us. It is a lot believe me. Or don’t believe me; research yourself and give things a try …one step at a time.
Most of my friends in California use alternative healers and doctors of oriental medicine in combination with traditional doctors if needed. Medical facilities out West are more tuned in with alternative medicines than here in the South I find. It just feels so good to be back on track, and feeling good without sitting for hours in a sick facility and spending hundreds on chemical pharmaceuticals that work a number on the system as well.
The Queen Cronista
Thank you Kelly for sharing this recipe with all of our Diva, Crone readers. This is a treat truly fit for the Queen. A must try. Namaste, The Queen Cronista
OMG CUPCAKES- KELLY WOODWARD
Oven 325* Yields 24-30 Cupcakes
–CHOCOLATE FUDGE CUPCAKE BATTER
3/4-Cup Semi-sweet Chocolate Morsels
1 Cup Sweet Butter
1 Tsp. Vanilla
1 ¾ Cup Sugar
¼ Tsp. Salt
1 Cup All Purpose Flour
Melt butter and chocolate in microwave or double boiler . Remove from heat and add sugar. Stir in eggs, one at a time , add vanilla, then flour and salt stirring only until just blended. Fill Cupcake liners 2/3 full of batter, should yield 30 cupcakes.
-PEANUT BUTTER CHOCOLATE CHIP FILLING
½ Cup Sour Cream
½ Cup Cream Cheese; softened
½ cup Peanut Butter
½ Cup Sugar
1 Tsp. Vanilla
¼ Tsp. Salt
½ Cup Semi-sweet Chocolate Chips
Mix all ingredients except chocolate chips until creamy. Add in the chips, stirring gently. Then drop a heaping spoonful into the center of each cupcake. Bake at Oven 325* for 25 minutes. Yields 24-30 Cupcakes.
-PEANUT BUTTER BUTTERCREAM FROSTING
4 Tbsp Butter
6 Tbsp. Peanut Butter
3 Cups Confectioner Sugar
2 Tsp. Vanilla
Heavy Cream as needed
Blend butter , peanut butter and vanilla with mixer, then blend in sugar. Add cream until desired consistency obtained (begin one tablespoon at a time).
Note: The cupcakes sink when cooled so use the frosting to level them and make them prettier. Kelly also suggests these Variations:
Nutella instead of peanut butter (for those with peanut allergy). You may choose raspberry preserves. If using preserves eliminate sugar from the cheesecake filling. Increase bake time on raspberry variation by 5 minutes.
Light-workers of the world (and you know who you are) shine on! I’ve noticed more and more that the …”milk of human kindness” is getting more sour over time. It is our job to put our light out in the world every single day and make it a better place.
We are all connected. There is no getting around that simple fact. As such we owe it to each other and the planet to vibrate/shine in the best possible way we can at all times. Our thoughts create our world. Are you the person hanging dirty canvases up on the wall of the world’s gallery?
All Universal Teachers tell us to love one another. They speak of love to one another as abiding in the light. When we abide in the light, we do not stumble, and we light the way for all humankind. Be that light! Don’t do what the world does. Choose to be the pure soul your internal vibration is speaking to at all times. God made us all perfect reflections of His being. Only we can dull that vibration/light and dim the light in the Gallery of Life.
The Queen Cronista
Oven 450* Large Cooking Sheet
TOMATO BASIL WITH GOAT CHEESE AND AVACADO
Pizza Crust You may use Store Pizza Crusts, Tortillas, Naan, Pita, Lavosh or other flat breads. Use one large sheet or 4 medium (6-8″) smaller breads. If you are making fresh pizza dough bake first until golden brown.
2 Med. Avocados (Mashed with 1 tsp. lemon juice)
6 Oz Goat Cheese
1/2 Pt Grape tomatoes halved
1 Pkg/Bunch Fresh Basil (Garnish)
1/2 tsp Salt/Pepper Himalayan Salt and Fresh Cracked Black Pepper
1 (12 Oz) Ricotta Cheese
1/2 Cup Parmigiano Reggiano
1/2 Cup Mozzarella Shredded
In a medium mixing bowl blend Avocado, All Cheeses, Salt and pepper. Spread the mixture liberally over your crust of choice. Sprinkle with tomatoes and basil, serve warm. Bake 8-10 minutes until golden brown and melted.
Penne Pasta Primavera
Oven to 375* 9″X 13″ Pan Greased Serves 6
1 Box Penne Pasta (Cooked to Directions; recommend using salted Chicken Broth)
1 Lg Bag Fresh or Frozen Broccoli
1 Lg Bag Frozen Spinach (liquid drained)
1 Sm Bag Frozen Peas and Carrots
1 Tbs Minced Garlic
1 Cup Parmesan Cheese Shredded
2 Cups Mozzarella Cheese Shredded
1 Cup Grated Feta (optional)
2 Cups Heavy Cream
1 Stick Salted Butter
1 Tbsp Olive Oil
In a large skillet on medium high heat, place the olive oil and garlic, add the vegetables , stir and simmer for 3 minutes. Add the butter and stir until melted. Turn off the heat and add the pasta, cream and cheeses…fold until well blended. Place in a Greased 9″ X 13″ pan. Top with grated Parmesan. Bake until cheese is melted. Serve with spring green salad with lemon vinaigrette and garlic bread.