We’ve had some sick kiddies around here lately, so I’ve been doing my best to make tasty, visually appealing treats to tempt compromised appetites. One day, I made a raspberry banana smoothie with only a small handful of spinach leaves — not enough to change the color at all — and I put in a tablespoon or so of hemp seeds and ground flax to boost the nutrition. I layered it in a glass with coconut milk vanilla yogurt and topped it with buckwheat crunchies.
To ease the earache, I sliced an onion and tipped some of the juice into the offended ear. You can also add this juice to oil as well, but you want to make sure when you’re doing so that the eardrum has not burst!
Next I made up a hot sock to keep the heat on it. I found an old, unmatched sock (not a challenge around here!) and put a pan on the stove with a little less than 2 cups of rice in it, and turned it on medium heat.
Once I could feel the heat by putting my hand an inch or so above the surface of the rice, I removed the pan from the heat. It’s tough to spoon the rice into the sock, so I use the canning funnel to make pouring it a breeze.
I knotted the top of the sock tightly enough to keep it sealed, but loosely enough so I could reheat the rice as needed.