Magnesium Oil and Restless Legs Update

Many of you have inquired about Rob’s restless leg syndrome. For those of you who missed it, the original post is HERE and how to make the Magnesium Oil for cheap is HERE.

I am happy to report that my darling bed-mate is no longer turning the sheets into a tiny ball in the middle of the bed, kicking me in the knee caps, running up and down the stairs in the middle of the night, sitting up in bed and loudly sighing, constantly twitching or flipping around the bed like a fish. My legs are back to being the normal pasty white color, instead of various shades of black, blue and purple. We are both resting well and I am not lying in bed awake dreaming up ways to smother someone more than  twice my weight with a pillow. In short, IT WORKED!

Rob has found over the months of trial and error that he does much better if he sprays with magnesium oil twice a day. In the morning before work, he sprays his legs and rubs it in until its dry, then gets dressed and goes about his day, leaving the magnesium oil on his skin. At night about 1/2 an hour before showering he sprays his legs, arms, and torso and rubs it in. He pays special attention and sprays an extra amount along his spine, as he feels that it absorbs better there. Zero scientific proof of that, but he ‘feels’ that it works better so that’s what he does 🙂 Sometimes you just have to listen to your body right? He lays around and lets it soak into his skin for at least 30 minutes, then gets into the shower and gets ready for bed.

I can attest that twice a day is much better than once. He is completely still at night! It’s amazing the difference between Crazy Twitchy Rob and Non-Heebie-Jeebie Rob. I don’t want to strangle the new guy. He’s so nice and peaceful to sleep with that I’ve decided he can stick around 🙂

This program has also turned out to be very affordable. You all haven’t forgotten that I’m a cheapskate have you? We are still using the original 2.2 lb bag of Magnesium Chloride Flakes that I purchased for $14.99. I am happy to report that I have since  found an even cheaper source for you HERE at Iherb. This is 2.75 lbs of very pure Magnesium Chloride for only $13.85!  IF YOU USE THE COUPON CODE HIF798 YOU WILL RECIEVE A $10 DISCOUNT. PLUS THEY OFFER FREE SHIPPING! YAY!

The Easiest Cancer Cure in the World?

Well Perhaps. Or perhaps not. I tend to lean on the side of the guy who is not profiting from this whole cancer cure game. His name is Dr.Tulio Simoncini and he claims to have found the cure for cancer. Dr. Simoncini is an italian oncologist and he isn’t trying to sell anything, or patent anything or raise money for any kind of cause or race or magic cure. He says that he has been led by God to heal people and that is what he’s doing. Call him a quack if you want. But it’s awfully hard to argue with a 90% cure rate!

baking powder2

I would recommend that EVERYONE read this book. You can buy it HERE. I make no money from the sale of this book, I have read it cover to cover more than once and it seems ridiculous at first glance. When I read it the first time I had to put the book down. I was completely blown away. It was one of those moments when you realize that everything you believed was wrong. I started crying so hard for all of the people who died and are going to die because of the greedy bastards who don’t want to let this message get out. 

That something SO simple could work….. But it works! This man is curing people of ALL types of cancer at a 90% cure rate. Some of the trickier bone cancers are less successful, but oh geez you just have to read it!


Decaf Kombucha

Rob and I quit caffeine about 3 months ago (for these 50 reasons). So I put my Kombucha Scoby to sleep until I could figure out a way to make decaffeinated Kombucha. There is much controversy about how much caffeine is left in the finished batch of tea, and I wasn’t about to take a chance on getting hooked on the stuff again. Some people say that all of the caffeine is consumed by the bacteria in the Kombucha. Some people say 50%…I have even heard that none of the caffeine is consumed by the bacteria, and that Kombucha is full of caffeine. According to Energy Fiend an 8 oz glass of Kombucha contains approximately 24 mg of caffeine. What to believe? Honestly, I couldn’t find any hard research that convinced me either way, so I decided to make my own decaf tea and test it out myself.

First of all, I use regular old Lipton black tea bags and plain white table sugar to make Kombucha. Doesn’t sound like a very healthy beverage right? I have called the Lipton company twice, and the assured me that they have never sprayed their fields, or used any preservatives in their tea. Tea is naturally very resistant to pests and disease so there is no need.  You can use organic tea if you like, or green tea. According to the experts you cannot use herbal or flavored teas. Herbal tea contains no caffeine, which the Scoby needs. Flavored teas contain oils and additives that harm the Scoby.

As far as the sugar is concerned, the bacteria DO eat that. There is very little sugar left in the finished batch of Kombucha, and this I have tested out plenty of times. If you don’t have white sugar around (I buy it specifically for making Kombucha) you can use sucanat, rapadura, or evaporated cane juice. Do not use honey, as it contains its own colony of bacteria and  yeasts that compete with the Kombucha.

To remove caffeine from a regular black tea bag:

  • Place 5-6 tea bags in an empty bowl or coffee mug
  • Boil 1 gallon of water for Kombucha
  • Ladle out 1 cup of water and pour it over the tea bags
  • Steep for 30-45 seconds
  • Remove the tea bags, and place them in the large 1 gallon pot of hot water
  • Steep until dark. Adding 1 cup sugar
  • Make Kombucha as you normally would.

Up to 80 percent of the caffeine is released in the first infusion of water so only minimal amounts will remain when you add water the second time. This method eliminates very little of the tea’s flavor and aroma. I decided to go with this method, because I believe that the Kombucha Scoby needs a small amount of caffeine to grow and thrive properly. I am hoping that it eats up the remaining 20% of caffeine!

I have been making it this way for 3 weeks now. When the first batch was done, I waited until 30 minutes before bedtime and drank 16 ounces of Kombucha. I am normally very sensitive to caffeine, even when I was drinking large amounts of coffee, I always had to cut myself off by 3pm or I’d be awake all night. I noticed no sleep disturbances after drinking the Kombucha. I know that is not very scientific, but at this point anecdotal evidence is all I’ve got 🙂

So if the 24 mg in an 8 oz glass statistic from above is correct than an 8 oz glass of naturally decaffeinated Kombucha should contain around 4.8 milligrams of caffeine.

Has anyone else made it this way? Have you been able to find any solid research on the caffeine needs of a Kombucha Scoby? Why isn’t anyone studying this stuff?

Cherry Kombucha Soda

P.S Sometimes we like flavored Kombucha Soda in the summer. I wait until the Kombucha is all done fermenting for 7 days. I line up several glass bottles (I had people from work save me their old glass, juice bottles) and I add 2 ounces of juice to each bottle. Fill each bottle with Kombucha and screw the lids on tight. Wait 24 hours and then put them all in the fridge. Very bubbly and delicious! Try grape, pomegranate, cherry or pineapple juice. This would be an excellent way to shake a soda pop addiction!

Homemade Wheat Thin Crackers (soaked)

I am still playing around with cracker recipes! I have never eaten so many crackers in my life. But we all know that I am an absolute cheese-oholic. And what better to place under my cheese, then a nice crispy cracker. Why bother making them yourself you ask? This is the ingredient list from a regular box of plain Wheat Thins:

  • Enriched Whole Wheat Flour- enriched because they strip and extrude the grain at extremely high temperature and pressure, killing every vitamin and mineral naturally found in wheat. So synthetic  vitamins are added back in to try and fool you. I personally doubt that we absorb much, if any, of these synthetic vitamins.
  • Soybean Oil- from GMO soybeans. Don’t even get me started
  • Cornstarch-from GMO corn
  • Malt Syrup-sweetener made from GMO corn
  • Sugar- made from GMO sugar beets
  • BHT- added to the packaging to “preserve freshness” This is a fancy way of saying, “you are eating a rancid food and we added a deodorizer to the box so it doesn’t stink when you open it.

Sound appetizing? These crackers are really very easy to make. And the soaking step is ridiculously simple. I hate to shop, so for me this is actually a much easier option than going to a store and buying a box of premade crackers. Ha!

Homemade Wheat Thin Crackers (soaked)

1 1/4 cup organic wheat flour (freshly ground if you can)

1/4 cup water + 2Tbsp

4 Tbsp butter (unsalted)

1 1/2 Tbsp sugar

1/4 tsp paprika

1/4 tsp vanilla

1/2 tsp salt (plus more for salting before baking)

  • Combine flour, sugar, salt, and paprika.
  • Cut in the butter. I used a food processor, but you don’t have to.
  • Add water and stir to combine.

Wrap dough tightly in plastic wrap and place in a very warm location. Mine took a nice long nap over night on top of the fridge. The ideal temperature would be between 110 and 130 degrees. Maybe the oven with the pilot light? And ideas? Between baking and letting it sit out for 8-24 hours you are breaking down a very large portion of the phytic acid and pre-digesting the gluten. I also like soaking because it breaks your recipes up into two seperate days, which to me feels like less work for some reason….If you don’t care about soaking, then carry on with the baking right now!

Flour your counter top and roll out the dough. You want the crackers to be very thin, so they will be crispy. Transfer the dough to a cookie sheet lined with parchment paper. Score the crackers deeply with a sharp knife. I make mine exactly the size of my mouth 🙂 Sprinkle with a small amount of extra salt. I over did it the first time and they were too salty, so beware.

Bake in a 400 degree oven for 5-10 minutes. Check them after 5 and remove the crackers that are smaller or thinner and are browning too fast. You’ll know the ones….cool. break. eat.

For the sake of the experiment I actually “borrowed” some wheat thins from a co-worker and brang them home. I ate a real wheat thin and a homemade wheat thin and they tasted EXACTLY THE SAME. I made Rob test them both with his eyes closed and he couldn’t tell the difference. Success!

For the absolute best nutritional value, grind your flour fresh. I have not squeezed the grain mill into my budget yet, but I am almost there. I can’t wait!

P.S If you have a Kitchen Aid Mixer, you can buy a very inexpensive attachment for it that will grind fresh grain! I wish I had one…..but I am still using a good old fashioned wooden spoon 🙂

How to Peel a Whole Head of Garlic in 10 seconds!

I just had to share this video. I have been peeling garlic the slow, methodical, apparently wrong way for 15 years!

This tip featured on Somewhat Simple, Not Your Ordinary Recipes, Living Life Intentionally and Lunchbox Love

Homemade Pot Scrubber

Finally a use for the net bags that onions, potatoes, lemons and oranges come in. I have been saving them up, because I just knew there had to be a 2nd life left in there somewhere. Now I never have to buy a brillo pad again. One more thing off my list of things to purchase from the store.

Homemade Pot Scrubber

2 plastic net bags

Flatten the bags out and lay them on top of each other

Fold in half, and continue folding until you have a tight little square.

Tie with fishing line, twine, heavy thread, or a rubberband. If you have more time on your hands than I do,  you could sew the edges and make them into a perfectly square scrubbie.

This is so excellent for scrubbing a cast iron pan. Actually better than the brillo pad method I was previously using. I’ve been using the same one for a month now, it seems they are rather indestructable little buggers. I’ll let you know how long they last. I throw mine in the dishwasher so it doesn’t get all gunky.

Homemade Egg Noodles

I was really surprised at how easy this was. Robs chickens are producing 18-20 eggs a day, so this gives us a great excuse to eat some pasta! I made one small batch to start, just enough for dinner. But it would be just as simple to make a huge batch and let them dry out for long-term storage. I used sprouted whole wheat flour and they turned out perfect.

Homemade Egg Noodles

2 large free range eggs

1 egg yolk

1 cup of flour

1 cup of flour for kneading

1/2 tsp sea salt

In a bowl mix eggs, 1 cup of flour and salt. It will be very sticky.

  • Generously flour the counter top and your hands. Knead in the remaining cup of flour.
  • The dough should now be dry enough to handle.

  • Roll dough out very thin. Cut into strips. Keeping in mind that the noodles double when cooked. I cut mine 1/2 inch wide and they turned out very thick.

Now you can either place them in boiling water for 12 minutes (or until tender) or you can lay them on a drying rack to dehydrate. Once they are completely dry (overnight) place in an airtight container. You can also roll them up and store them in the fridge, but they don’t last as long that way.

Proper Care of a Cast Iron Pan

I love my cast iron cookware. I almost exclusively use cast iron, and have found that it heats more evenly than any other pan in the house. Well seasoned, it has a better non-stick coating than stainless steel, aluminum or copper. Cast Iron can go from the  stove-top directly into the oven. They are also extremely cheap compared to any other cookware. A 12″ pre-seasoned skillet costs $20 and will last you for the rest of eternity.

I find that even a pre-seasoned pan, needs a little TLC before you use it. First of all rinse the pan in hot water (no soap). Dry the pan thoroughly and coat with a generous dollop of oil. Wipe the oil all over the inside and outside of the pan, there should be no puddles. I prefer olive oil or coconut oil, but anything will do. Place the pan in a 350 degree oven and bake for 1 hour. Turn the oven off, and leave the pan inside until cool.

The first few foods that you cook in your new pan, should be cooked in oil. Sauté or fry something. This will add additional layers of oil, and really saturate all of the pores of the pan with oil.

To Clean your pan after cooking. First of all, don’t wait until the pan is completely cold and the food is stuck on and congealed and impossible to remove (if you forget, warm the pan again on the stove-top before trying to clean it). Grab the warm pan and scrub it under hot running water. Again, no soap! I know it feels weird to use no soap, but you don’t want to remove all that seasoning you worked so hard on do you? Scrub with a plain (no soap added) brillo pad, plastic pot scrubbie or wash cloth. I find that plastic bread ties work wonders. I also make scrubbies out of the plastic net bags that onion/potatoes come in, and they are awesome too.

Just fold the bag in half 4-6 times. You should have a tight little square of mesh. Rubberband or tie around the top or middle. Scrub away!

Dry the pan completely. Add a Tbsp of oil to the pan, and coat pan inside and out with oil. I oil my pan after every single use, and it is completely non-stick now. I just made crepes in it yesterday without a problem.

Did I mention that all food cooked in your cast iron pan will have extra iron in it?

Did I mention that a cast iron pan keeps your food warm for ages, because they stay hot for so long?

Did I mention that a cast iron dutch oven makes the most perfect boule of bread in the world?

Did I mention that if you ever want to make superb homemade cornbread, the most tender steak ever, or a killer deep dish pizza you are going to need a cast iron pan?

Homemade Cheese Crackers

Parmesan and Garlic

Crackers have been on my list of things to make homemade for almost a year. I kept putting it off because I thought it would be hard. Trust me, this took 15-20 minutes tops. They are also delicious! My favorite snack is cheese and crackers. Now I have cheese in the cracker, and cheese on the cracker. What could be better than that?

I have been playing around with this recipe all weekend (yes, we have a lot of crackers to eat).There are endless variations to this recipe. As long as you keep the measurements the same, you can use any cheese or spice that you like. I would stick with whole wheat flour though. White flour would probably end up a more doughy, soft cracker. These are crispy and delicious. Enjoy the experiment!

Parmesan Garlic Crackers

1 cup whole wheat flour

1/2 tsp salt

1/2 cup parmesan cheese

4 Tbsp butter

1/4 cup heavy cream

1/4 tsp garlic powder

1/4 onion powder

1 tsp parsley flakes

Heat oven to 400 degrees. Lightly flour a cookie sheet, or cover with parchment paper.

In your food processor (with the grating blade) grate the parmesan cheese. Leave the cheese in the food processor and change the blade to the regular cutting blade. Add flour, salt, spices and butter. Pulse to cut in the butter (this will also make the cheese finer, which is what you want).

Add 1/4 cup of cream. You may need an additional 1 or 2 tablespoons of cream. The dough should barely stick together, and not be wet or sticky at all.

Dump dough on to a lightly floured counter top. Roll out very thin. 1/4″ max. (if you like a soft, chewy cracker you can make them thicker)

Cut your rolled dough into a square. Place the square on to the cookie sheet. Using a very sharp knife, cut the dough into bite size cracker pieces. Don’t worry if it doesn’t cut all the way through, just deeply score them.

Roll out the remaining dough, until you have used it all up. Sprinkle the pan of crackers with sea salt.

Bake in a 400 degree oven for 12 minutes. Crackers should be light brown on top, and a darker brown around the edges. Don’t over bake or the crackers taste scorched. It is better to under bake and let them crisp up on the hot pan, then to burn them.

This makes one quart-size freezer bag full of crackers. Serve with Salmon and Yogurt Cheese Cracker Spread or any sort of raw cheese.

Honey Whole Wheat

So what cheese/spice combo are you going to try? Here are my future cracker experiments:

Blue Cheese and Rye Crackers

Cream Cheese and Carmel Crackers

Sesame Seed and Garlic Crackers

Swiss Cheese and Rosemary Crackers

Garlic and Basil Crackers

Cayenne and Cumin Crackers

Chile Powder and Sweet Onion Crackers

Sun Dried Tomato and Gorgonzola Crackers

Any other ideas?

Homemade Magnesium Oil and How to apply

Yesterday I talked about the depletion of magnesium in our food and soil and the devastating results. The fact that up to 80% of Americans are deficient in magnesium really scared me (see health studies mentioned yesterday) and prompted Rob and I to do an experiment. We eat a whole lot of magnesium rich foods, and for some reason he just isn’t absorbing it that way. A few months ago we tried oral magnesium, and that wasn’t absorbed well either (If you’re looking for a recipe for diarrhea take a heaping teaspoon of oral magnesium). I started researching transdermal magnesium therapy and discovered that 75% of the magnesium is absorbed through the skin with this method. I found a product loosely referred to as magnesium oil. Though it’s not actually an oil at all, but a super saturated solution of magnesium chloride.

First I went to the health food store shopping for magnesium oil to be applied to the skin. I found a 4 ounce bottle for $19.99 or a 8 ounce bottle for $37.50. Those are both around $5 per ounce. I’m sure by now you have figured out that I’m a cheap skate. I went home and figured out how to make it myself.

Calling all Cheap Skates

I went online (I found several sources on Amazon) and ordered pure 100% Magnesium Chloride Flakes (and you should too). I ordered a 2.2 pound bag of flakes for $14.99. This will make gallons of magnesium oil. I would recommend Swanson Ultra or Ancient Minerals if you are looking for a pure source. Also make sure the label says “Magnesium Chloride Flakes” and absolutely nothing else! This is what they look like:

Homemade Magnesium Oil

1/4 cup magnesium chloride flakes

1/4 purified water

In a saucepan heat water and add flakes. You don’t have to boil it. Just hot enough to dissolve the magnesium. Ok that’s it. I feel like there should be a lot more steps here, but nope, you’re done 🙂

I funnelled ours into a cute little spray bottle that I saved. Yes I save everything like one of those weird hoarder people. And see, I really do use all that crap eventually!

Rob and I both shower at night. So before my shower, I take off all my clothes in the bathroom and spray my entire body down with magnesium oil. I then rub it in really good just like lotion. It needs to soak into the skin for at least 20 minutes, so don’t shower for at least that long. I spend this 20 minutes brushing my teeth, using my water pick (do ya’ll have a water pick? If not you should go get one they are the bomb) plucking my eyebrows and whatever other stupid girly things I can think to do.

I should probably warn you about a couple of things here, because nobody warned me and I was quite unpleasantly surprised….

1. The first couple of times you use this spray is stings. It didn’t sting all over my body, but for some reason my lower back was itching/stinging/burning/ for like 5-7 minutes afterward. Not fun. Rob had the same thing happen to his abdomen. It stings because magnesium chloride is derived from salt and some of us have sensitive skin. After the 3rd day of using this I am 100% sting free and so is Rob. So hang in there!

2. After it dries on the skin it leaves a white, salty, powdery residue on the skin. You kind of look like you just walked out of a bakery explosion 🙂 This is the reason that I started spraying right before I shower. This would not be cool under my mostly black work attire.

3. Don’t spray this on an area that you just shaved. Ladies if you can just imagine here the area that I just got done shaving before I sprayed….you will die laughing. For some reason it didn’t occur to me that this would be an especially sensitive area. Whatever. I won’t make that mistake again.

4. Rob sprayed his whole body, including his chest. Nipples are sensitive people. Very, very sensitive. So, unless burning nipples are something you’re really into, avoid these two small areas.

So that is our little experiment in a nut shell. I am really hoping and praying that this cures Rob of his restless leg syndrome. After all the research I have done, I would recommend that EVERYBODY supplement with magnesium. The chance that you have enough magnesium in your body is only 20% And by the way, my 4 ounce bottle of magnesium oil cost $1.70. That is .42 cents per ounce. Ha!

In case some of you have not discovered Underground Wellness, there was an excellent podcast about Magnesium on Wednesday March 28th 2012, that I would highly recommend. It features Morley Robbins, who has dedicated his life to studying magnesium deficiency. CLICK HERE TO LISTEN.It is much more thorough and in depth than my meager postings….Go to and search for Underground Wellness and you can listen to it online or click the above link. It is also free on iTunes. I am a big fan of listening to my iPod while I’m stuck in the kitchen all day….

« Older entries

%d bloggers like this: