Medicine Cabinet Favorite Feature - Bentonite Clay

Here's a medicine cabinet essential that you probably won't find at your local pharmacy: bentonite clay.

This finely-textured clay powder has a variety of applications that I have discovered since I began using it, so as I marveled at yet another discovery of its healing potency, I decided I should write about it! Bentonite clay, also known as montmorillonite (which mineral forms the bulk of the clay) has more uses than I have even tried, but I wanted to share those that I have found to be remarkable in simplicity and effectiveness.

1. Tummy-Rescue. Whether it's a case of nervous quease, stomach flu, or mild food-poisoning, a mixture of bentonite clay in water can dramatically reduce stomach upset. The clay's extremely absorbent particles soak up toxic stomach contents like a sponge, calming the upset and cleaning up the digestive tract as it passes through. I have found that even if I feel nauseous and unable to eat anything, I am able to get down the smooth and tasteless mud, alternating swallows with gulps of water, and the calming effect is not long in coming The clay can be mixed with a little raw apple cider vinegar as well as water for a smoother texture and added digestive help. It is important to drink sufficient water when consuming clay, since it will clog your system if it is consumed too dry. Making a paste rather than swallowing the powder in capsules, ensures that the powder is moistened, but should be accompanied with additional water. Also, if you are on life-sustaining medications, bentonite clay may also remove these from your system, so use caution in such cases. Ideally, wait at least an hour - before or after taking bentonite clay - to eat or take supplements. But if that greasy pork just gave you a turn 2 minutes ago, don't worry about waiting - gulp down some bentonite mud for quick relief.

2. Rash-rescue. From a reaction to an antibiotic and yeast infection, I had a persistent, painful rash, and after trying many remedies like aloe, essential oils, baking soda, etc. I decided to try bentonite clay. This remedy was messy and not simple, because it required being muddy for 20-30 minutes and then showering to remove the mud after it had dried - but it worked better than anything else. For smaller rashes, bug bites or poison ivy, a thick paste of bentonite clay mixed with water may be spread over the infected area and wrapped with a clean cotton cloth overnight and taped shut The smooth mud soothes the itching initially and keeps it from being scratched or irritated, and then pulls the toxins out of the skin as it dries. Remove the mud in the morning and/or when it is dry. There may be some extra redness and itching when the mud is removed, since the skin is reacting to toxins being pulled through the surface, so make sure to rinse thoroughly with soap and water. During cold weather, mix the clay with warm water to enhance the soothing effect.

3. Acne-rescue. Bentonite clay is great for pulling clogged grease out of your pores and helping breakouts to heal in double-time. Simply slather the mud over your washed face and wait for it to dry, then wash off thoroughly. (You may want to remove some with a paper towel and discard to avoid clogging your sink drain) A bad case of pimples might look initially worse, because the pulling clay will bring them to a head. In that case, apply pure aloe vera gel to aid healing (or your favorite natural skin moisturizing product) and then repeat the clay mask process the next day. You will notice much smoother skin with smaller pores, and acne healing and fading quickly.

4. Cut rescue. If I get a cut on my much-used hands - even a tiny one - it is likely to fester and get red and sore and cause all sorts of irritation.  Simply sprinkling a pinch of bentonite clay powder onto the damp skin of the wounded area after cleaning it, and then covering it with a bandage helps to keep the cut dry and free of infection. This is good to do after a shower or before going to bed. I am doing this right now with a nasty knuckle cut from a grater and am amazed at how nicely it is healing. I initially applied the clay in paste form, but the powder on damp skin seems to work better for healing. However, a thick clump of clay paste applied initially to a heavily-bleeding cut will help to staunch the blood flow and act as a barrier to bacteria.

This one item can take the place of the Pepto-Bismol, medicated acne treatments, anti-itch creams and triple-antibiotic ointment in your medicine cabinet. Besides, its non-toxic, chemical-free and you don't have to worry about your kids drinking it. (Spilling it would be another matter)

Other notes: 
Bentonite clay needs to be stored in a non-metallic and non-plastic container, since either of those substances have elements that will be absorbed into the clay and detract from its purifying properties. Ideally, store in glass containers and scoop and mix with a wooden or ceramic utensil.

I am not a doctor, so talk with yours about medical advice.

I like to buy bentonite clay from Best Bentonite. This has the most affordable price and shipping rates. Bulk Herb Stores also sells a quality bentonite clay, if you are planning a larger herb order. (Minimum $99 purchase for free shipping).

Activated charcoal has similar detoxifying properties to bentonite clay, but I have found charcoal to be somewhat harsher on my system when taken internally (sore mouth, stomach cramps) and much more messy when used externally (black dust puffs everywhere when it dries), so I recommend clay over charcoal.

oh zucchini...

With the recent out-poured donations of many zucchini into our home, and with a loaf of zucchini bread in the fridge, and more of the green walruses on the counter, I was trying to think of something else to put them into that would be actually good and not look to much like zucchini. I ended up with this highly tweaked version of a quiche recipe from Allrecipes.com. It's really easy because all the work is done in a blender or food processor before baking.


Crustless Zucchini Quiche

• 3 small (or 1 large) zucchini, coarsely chopped
• 5 or 6 eggs
• 1/4 cup olive oil
  
• 1/3-1/2 cup crumbled goat cheese
• 1 tsp onion powder
  
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
  
• 1 teaspoon salt
• 1 pinch ground black pepper
• 3/4 cup flour (I used a combination of rice and oat flour)
  
• 1 teaspoon baking powder
• Additional goat cheese, chopped fresh chives or parsley

Preheat an oven to 350 degrees F (175 degrees C). Grease a quiche dish or a 9-inch pie pan, and set aside.
Place the zucchini, eggs, olive oil, goat cheese, and seasonings into the bowl of a blender or food processor, and process for about 1 minute, until all the ingredients are finely chopped and blended. (I found it necessary to add the zucchini chunks gradually in order to fit the bowl) Add the flour and baking powder, and process 1 more minute, scraping the side of the bowl if necessary.
Scrape the mixture into the prepared quiche dish, and bake for 1 hour, or until set. The quiche is done when a knife inserted into the center comes out clean. Sprinkle with additional crumbled cheese and chopped fresh chives or parsley. Allow to cool 5-10 minutes before serving.
(If there are any, leftover slices of quiche are good cold.)

Super-Hearty Wheat-free Man-size Lunchbox Cookies

One of my favorite activities these days is making cookies for my brother - who has both food-sensitivities to gluten and sugar, and the appetite of a large war-horse - to pack in his lunches. He seems to have enjoyed all of my experiments thus far... Here is one example

Mix together in large bowl:
1 cup butter, softened
1/4 cup flax-meal
1/3 cup toasted coconut
(the flax and coconut help to replace some of the lost bulk of the sugar asked for in the original recipe)
1 T stevia
1 T molasses (gives a brown sugar taste, but less than 1g sugar per serving)
3 eggs
1/2 cup chopped walnuts
(The original recipe asked for a cup of dried apricots, chopped, which are quite good, if fruit is not a problem.)

Combine in second bowl :
3 cups rolled oats or quick oats
1 cup oat flour
1/2 cup rice flour
1/2 cup buckwheat, sorghum or teff flour
2 tsp. xantham gum (to make cookies less crumbly)
1 Tbsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
1 tsp. baking soda

Preheat oven to 375. Add dry ingredients to wet ingredients and mix thoroughly. Shape 1/4-1/3-cup-size hunks of dough into cookies about 3/4" thick and place on greased cookie-sheets. Bake at 375 for about 15 minutes, or till lightly browned on the bottom and set in the middle. Remove and cool. Makes about 10 cookies.
For lunch-box packing convenience, I put each cookie in a small sandwich bag with a twist-tie and then put all the bagged cookies in a big ziploc bag and stick them in the freezer.

My Lunch Recipes

While I was packing a lunch this evening, Mother stated that she thought I should keep a journal of all the lunches I make (!) This would be a rather large task, considering my many experimental and never-to-be-exactly-repeated concoctions. But since I spend quite a lot of time preparing my lunches sometimes, I thought I should try to record a few of my favorite recipes. I hope that making lunches for myself will make me better prepared to serve my family in food preparation.

One of my staples is tuna salad. (I have made it probably 20 different ways.) I often have it by alone, or sometimes on Ezekiel bread with canola mayo. Here are a few of my favorite inventions, notated in recipe form for the first time.

Garden Tuna Salad
In a pint-sized container, combine
- 1-2 T oil (I used combination of olive, sunflower, flax...whatever)
- 1 t red wine vinegar
- 1 T white vinegar
- dash of salt
- dash of hot pepper sauce (Tabasco)
- 2-3 chive 'leaves', finely chopped
- 2-3 sprigs of parsley, finely chopped
- 1 can of tuna, drained
- 1 small carrot grated

Mix thoroughly, cover tightly and refrigerate several hours. (i.e. the night before)

Italian Tuna (or Chicken!) Salad
In a pint-sized container, combine
- 1-2 T. olive oil
- 1 T. red wine vinegar
- 1 clove of fresh garlic, minced
- dash of Tabasco sauce
- 1/2 t. dried oregano
- 1/4 t. onion powder
- a pinch of dry basil, or a few leaves of fresh basil, minced
- 3-4 sprigs of fresh parsley, minced
- dash of black pepper
- 1 can of tuna or chicken, drained, or 6-8 oz. cooked, chopped salted chicken breast
- 1/4 cup diced red pepper, or diced fresh tomato (usually I put red pepper with tuna, tomato with chicken)
- sliced black olives (maybe?)

Mix thoroughly, cover tightly and refrigerate several hours.

Other ideas: I once made a tuna salad with dill that was very interesting. My brother likes his tuna salad with lots of mayo, grated carrot and chopped green olives (to each his own!) Chopped green pepper is a very nice addition to almost any combination, so are any fresh herbs. For extra protein, I've added canned, drained chickpeas, or white beans....It doesn't get boring very quickly! :o) The best part is that this stuff is hearty and nutritious, which gives you more energy to serve the Lord and His people. Happy lunch-making!

A Recipe - Fiesta Sloppy Joes:

Brown in heavy skillet, keeping meat in chunks:
1 lb. ground turkey

Drain if necessary; add
1 c. chopped onion
1 large clove garlic, minced
1/4 cup cream of rice cereal (we use Bob's Red Mill Creamy Brown Rice cereal, but regular "white" stuff would work too)
1/4 cup chopped green pepper
1/2 t. sugar
1 t. salt
1/4 t. chili powder
1/4 t. celery seed
1/4 t. dry mustard, optional
2 c. cooked (canned) tomatoes

Bring to a boil. Reduce heat to low; cover, and cook 25 minutes. Stir and serve hot in whole grain buns.

Mexican Cornbread

This is my version of a recipe found in Country Magazine. It's delicious, hearty and high in protein, so it's almost a meal in itself!

1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt

1 cup buttermilk, sour milk or milk soured with vinegar
1 egg, beaten
1 can (8.75 oz.) cream-style corn
Dash hot pepper sauce
1/4 cup oil, or bacon drippings
1/4 cup minced green onion
1/2 cup shredded cheddar cheese

Combine first five ingredients in a large mixing bowl. Make a well in center; set aside. In another bowl, combine milk and egg; add corn and remaining ingredients. Add to dry ingredients and stir just until blended. Do not over-mix. Pour batter into greased 8x8" baking pan. Bake at 400 F for 35 minutes, or till browned at edges and springy in the middle. Cool 5 minutes; cut into 9 squares.

Banana Bread

This recipe for banana bread is my favorite. I have made it countless times, and know the ingredients by memory. It is great for using up overripe bananas, great for a snack, and great for a simple encouraging gift to a neighbor or friend. Plus, it's naturally sugar-free!

- 1/3 cup sour milk (if you don't have sour-milk, or buttermilk put a tsp. or so of vinegar or lemon juice in bottom of measuring cup and fill with milk and let sit. Do this first)
- 3 very ripe bananas
- 1 tsp. vanilla
- 2 eggs
- 1/2 cup vegetable oil

In medium bowl, mash bananas with fork, stir in vanilla. Set aside.

In mixing bowl, combine
- 1 3/4 cup whole wheat flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 tsp. baking soda
Make a well in center. Set aside.

Using fork, beat eggs into banana mixture; stir in sour milk and oil. Dump wet mixture into flour mixture, stir only until combined. Put batter into greased bread or muffin pans. Makes two 7x3 loaves, one 9x5 loaf, or a dozen+ muffins. (approximation)

Bake at 350... till done. (Toothpick inserted in center comes out dry, or edges are brown - around 30-45 minutes for loaves, 15-20 minutes for muffins) Remove from pans, let loaves cool before slicing.

Options:
- For non-wheat, substiute 1 1/2 cups brown rice flour, 1/4 cup tapioca flour, and 1 tsp. xantham gum for the whole-wheat flour.

- Drizzle honey on top of loaves before baking for added sweetness and a nice brown top.

- Put 1/2 tsp. vanilla and add 1 tsp. of cinnamon to flour mixture.

- Substitute leftover papaya or overripe plantain for part of the bananas. This is best with the cinnamon option.

- Add chopped dates to the flour mixture

"Wheat and Non-Wheat Banana Bread"

For everything created by God is good, and nothing is to be rejected if it is received with thanksgiving, for it is made holy by the word of God and prayer. - 1 Tim. 4:4-5 ESV