Tag Archives: olive oil

The Ever Lovin’ Tomato

That’s what I call a lovey tomato.

Tomatoes are starting to roll in at a fast clip.  If you are growing them you might concur.     My sister showed up last fall with a colander full of orange cherry tomatoes.  While I dont have any experience really in cherry tomatoes, I did recognize these tasted different.  Like candy.  Truly.  I have never tasted anything like it.   I spent the better part of the winter and early spring researching (I am the queen of research) the origin of these little gobblie things.  The best I could tell, they were Sun Sugar.

Sun Sugar Cherry Tomatoes

I bought 3 plants to fill our tummies and I am going to turn into an acidic something or other if I am not careful.    And while mine are sweet, I am not convinced mine are as sweet as hers.  I am eating probably about 50 a day.  Poppin’ em like sugar.  That is a good way to develop food sensitivities.  Eating too much of one thing.  Like wheat.

I have found SUPER easy ways of preserving tomatoes that are literally as easy as throwing them at the freezer.

Pop whole tomatoes with skins on in gallon freezer bags and throw in freezer for future use.

Sundry them.  Cut them up in half and lay cut side up  on cookie sheet and pop in oven on 200 for about 6 hours.  Until they are leather hard.  Not brittle.  Transfer to zip lock bags.

I do not go through the hassle of peeling my tomatoes.  I’m not sure why people do.  Peels in my sauces have not caused a problem for me or those whom I share with.

Last week I shared with my family a super easy luscious  pasta that went like this:

Pasta from the Shieling

When tomatoes are roasted they sorta have that “tang” of sun-dried but more subtle and yummy with olive oil.

Serves 4.

Cut 6 good-sized tomatoes in chunks and lay on cookie sheet.

Drizzle with generous olive oil.

Sprinkle with generous amount of minced garlic.

sprinkle with coarse sea salt.

Roast in oven at 275 for a 2 hours.

Add it to your favorite pasta (Tinkyada is  a hands down wonderful gluten-free pasta.  My people can’t tell the difference.  Give your body a rest from wheat this time.)   doused in olive oil and garnish with chopped fresh basil and shaved parmesan.

Please enjoy!

My neighbor’s horse  going eye to eye with a  monster insect.

Pops and I keep thinking about horses.  We have miles of trails behind our house.  We know they are lots of work,  but what isn’t?  What I don’t want to do is invest in a money pit.  I keep being told that I can’t simply have my horse out on a hitching post and  just get on him whenever I need to move about on our property.  Isn’t that what the cowboys did?  Do you have an opinion on why we shouldn’t?  I would really like to hear.

Have a super blessed day.  You are loved beyond measure.



Filed under Farm, Food/Recipes, Health/ Nutrition, Spiritual

Omega What?

Omega 3.  What is it?  We are reading it on a  lot of labels, aren’t we?  Omega 6.  Same thing.  What the heck?  Why does it matter?  Sometimes I think the “whoe’er out there”  just makes this stuff up.     (I wont go there…I want to be positive)

But we DO need to talk about the Omega 6’s and 3’s.

Omega 6 AND 3 are fatty acids that we need for a healthy body.  Our body does not make them.  We  get them through our foods.  Once consumed, they are converted into the building blocks for hormones that control immune function, blood clotting, and cell growth as well as components of cell membranes.  In my book, important stuff.

THE IMPORTANT THING IS that it needs to be in balance in our bodies to work properly.   THE TYPICAL AMERICAN IS NOT BALANCED.   The ideal ratio is 2:1 (omega 6: omega 3). The typical American has a ratio of 20:1.  Not good.

What happens when we are out of balance with our 6’s and our 3’s?  Well….  This is what my research turns up:

The imbalance causes an inflammatory environment causing chronic conditions such as asthma, allergies, diabetes and arthritis.   As well as heart problems and depression.    That is not good.

****What may seem really bizarre is that many people who eat very healthily can be susceptible to these chronic diseases because they are out of balance.

What we have to remember is that Omega 6  is necessary and good ONLY if it is balanced with the omega 3.

So what foods have omega 6 and what foods have omega 3,  you ask?


Vegetable oils: grape seed, cottonseed, safflower, corn and sunflower oils.

Processed foods.  Most made with very cheap oils.




As you can see many of these items are good for us.  And that is not the issue.  The issue is keeping all in balance.


Flax seed/oil

Cod liver oil and fish oil ( the label above is THE BEST you can buy.)


Beans (not all beans are rich in omega-3.  Some are more than others.


Olive, macadamia, avocado and coconut oils.

Grass fed meat and chickens.

Free range eggs

So while it is not necessary to refrain from the omega-6 rich foods, it is vital that you add more of the omega -3 rich foods with it.

How to balance:

Eat walnuts instead of almonds, every other time.  Don’t forget to soak and dry first both almonds and walnuts!  Almonds are very high in 6 while walnuts are high is 3.

Eat fish more often.

Take cod liver oil or fish oil. Fermented is the best kind and can be purchased online.  I buy a year supply at a time.

Switch oils. Remember oils come in many different forms.  Lots and lots of processed food uses oils.  Including anything that tries to look or act like butter.


Eat less grains and eat more beans.

Drizzle flaxseed oil on foods high in omega-6

Chronic diseases are ruling our culture and our health care.

Take great care of yourself!

God bless,


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Filed under Food/Recipes, Health/ Nutrition