Welcome to my world.  The world of good food, healthy nutritious food, delicious drinks, and the challenge of growing it and making it ourselves.  My goal is for it to taste good, be good for you, and be free of dangerous pesticides, chemical addititves, and for us to have fun growing, cooking and preparing it.



Recipe of the Week

Sugar Free Pecan Sour Cream Cheesecake

• 2 cups graham cracker crumbs
• 1 stick butter, melted
• 2 tbsp Xylitol
• 1 pound cream cheese
  
• 15 oz sour cream
• 3 eggs
• 2 tsp vanilla extract
• 1 cup Xylitol
• 1 to 1 1/2 cups chopped pecans
  

Melt butter, add 2 tbsp Xylitol and graham cracker crumbs.  Press into the bottom of a 9 inch springform pan.  Wrap the bottom of the pan with aluminum foil,  Put softened cream cheese and sour cream into the mixer bowl.  Mix together on low just intil combined.  Stop and scrape sides of bowl.  Add the eggs one at a time, just mix until barely combined, stop and scrape sides o bowl, then continue. with next egg.  Add vanilla and just mix until combined.  Then add the Xylitol, mising slowly until just barely combined.  Scrape sides of bowl.  Pour into the springorm pan, then toss the chopped pecans over the top of the cheesecake until the surface is covered.  Place springform pan into a roaster or some other larger pan, and fill the bottom of the roaster with enough warm water to come up about 1 inch on the sides of the springform pan.  Bake at 350 degrees for 45 minutes or until the top of the cheesecake does not jiggle except just a little bit in the center.  Remove from oven, take the springform pan out of the roaster, remove the aluminum foil, and cool on a rack for 1/2 hour.  Run a sharp knife around the edge of the cheesecake to loosen from the sides, then open the springform pan and remove.  Gently wrap the cheesecake or put into a pie carrier and refrigerate for several hours or until the next day. 

To see the Recipe Archive, click here.

11-27-11

We had a wonderful Thanksgiving.  The cheesecake recipe above was a huge hit, nobody could even tell it was sugar-free. 
Now that I am working from home, much of our daily lives revolvers aroundplanning, shopping for cooking and eating good food.  I am enjoying trying out new recipes, and exploring more about how to eat organically and on a budget.  Today for dinner we had meatloaf made with longhorn beef we purchased from the Meers Store out near the Wichita Mountains Wildlife Refuge.  They have a restaurant and store, and their own herd of longhorns which graze in the pasture and are not given any antibiotics or hormones, so the meat is low in saturated fat, tasty and healthy!  We had meatloaf, organic fingerling potatoes with homemade gravy made from organic milk, flour and butter, and steamed carrots.

Visit the website of The Cornucopia Institute, they have scorecards for all the organic brands.  Not all organic brands are equal as far as quality, and how the farms are run and how the animals are treated. 

11-07-11

My husband and I have moved temporarily to an apartment with a very limited, small growing space inside the entryway to the apartment.  It will be interesting to see how much we can grow in this small space as well as with potted plants.  Won't be planting anything until First of April, so now I am laying out diagrams of what will be planted.  Going to try those upside down tomato planters again.  After that, I have to ask myself what veggies are most important to me and hard to get organically?  Around here, all the stores carry organic carrots and potatoes, so those aren't necessary.  Maybe some yellow crookneck squash or some zucchini, perhaps some bell peppers, jalepenos, perhaps broccoli and peas.  We'll see.  It's still in the planning.  And of course, fresh herbs. 

I have a new web page called "Your Toxic Day" which takes a person through their whole day to show them just how many toxins we are exposed to in your daily lives.  Spent time last night explaining this to a friend, She was amazied at the amount of information I have readily available from memory and expressed to me how valuable this information was  She stated to me that she thinks if people just had the information they would do something.  I told her that, when I start talking about pesticides or food additives, people just get this glazed look in their eyes, like it's too much trouble to try and figure out or that they might have to do some actual work, like read lables or something.  I told her, many of the people I come in contact with honestly just don't care, and that's a shame.  They think it's too much trouble to read labels, and to know what every one of those unpronouncable ingredients stands for.  They might have to shop somewher else, cook differently, and actually decide they are going to stand for something in their lives.  Oh well.  I will keep on being the voice of reason in my corner of the world, and hope you will too.

   Check back next week for more recipes, gardening tips, and nutritional information.



Back to The Unhindered Living Knowledge Collection

Back to Removing Obstacles to a Healthy Body and Mind



The Center for Unhindered Living
Lawton, OK  73505

Copyright 2007-11 Judie C. McMath and The Center for Unhindered Living