Naturalist Recipes

Fresh recipes for your health 

Posted April 9, 2009

Yogurt Salad Dressing (Taken from The Yogurt Cookbook, by Olga Smetinoff)

1 Hard-boiled egg

1/2 tsp Sugar

Lemon Juice or Vinegar to taste

Salt and Paprika (Other herbs, optional)


Mash yolk of one egg, add sugar, lemon juice or vinegar to taste and spices, and enough yogurt for desired consistency. Mix well. Pour over salad.   


Chicken Paprika w/Yogurt (Taken f rom The Yogurt Cookbook, Olga Smetinoff)

Chicken, 5 lbs or more

1 C sliced Onions

1/4 C Oil 

Flour, about 1/4 C

1 tsp Salt

3 Tbsp Paprika

Hot water to almost cover chicken


Shake chicken pieces in a bag containing flour, salt and 2 Tbsp Paprika. Heat Canola or Olive Oil in a heavy pan; brown onions, add chicken and brown--turn from time to time. Add water and cook slowly until tender; add the rest of the Paprika, cook a little longer. Remove chicken to a hot platter. Mix Yogurt wit gravy until thoroughly heated (stirring constantly), and pour over chicken.

**Search for other recipes with yogurt online


Posted: April 5, 2009

 Naturally Fermented Yogurt at Home                                                This recipe borrowed from: 

This recipe makes 4 to 5 cups. Yogurt can be stored in the refrigerator for about 10 days. This recipe can be doubled or tripled with no loss of quality, but make sure you can use that amount in 10 days or less. Adjust pan and container size accordingly.

  • 1 quart milk (whole, lowfat, skim or reconstituted nonfat dry milk) Note: If you use home-produced milk, either from a cow or goat, it must be pasteurized (see Table 2) before preparing yogurt or any other milk product.

  • Nonfat dry milk powder — use 1/3 cup powder when using whole or lowfat milk, or use 2/3 cup powder when using skim or reconstituted nonfat dry milk

  • 1/4 cup commercial, unflavored, cultured yogurt*

  • 1/2 package (1 teaspoon) unflavored gelatin (for thick, firm yogurt only)

* Special hint: To make yogurt at home, an active (living) yogurt culture is needed as a "starter." Commercial, unflavored cultured yogurt, from the supermarket is usually used as a starter. Yogurt starter cultures can also be purchased at health food stores, but are quite expensive compared to commercial cultured yogurt. Once you start making yogurt at home, save some of your homemade yogurt to "start" your next batch. For best results, however, purchase commercial cultured yogurt to replenish a homemade culture every four to five batches.

For thin yogurt:

  • Place cold, pasteurized milk in top of a double boiler and stir in nonfat dry milk powder. Add sugar or honey if a sweeter, less tart yogurt is desired.

  • Heat milk to 200 degrees F, stirring gently and hold for 10 minutes. Do not boil.

  • Place top of double boiler in cold water to cool milk rapidly to 112 degrees F to 115 degrees F. Watch the temperature carefully as it falls rapidly once it reaches 125 degrees F. Remove pan from cold water.

  • Remove one cup of the warm milk and blend it with the yogurt starter culture. Add this to the rest of the warm milk. Temperature should now be 110 degrees F to 112 degrees F.

  • Pour immediately into the clean hot container(s), cover and place in prepared incubator. Close incubator. If you don't have special containers or an incubator, pour the milk into a large clay or glass jar. Cover. Then cover the jar with blankets and leave in a warm place. This will take more time as well as some trial and error. 

  • Incubate about 4 hours. Yogurt should be set. The longer the incubation time, the more tart or acidic the flavor.

  • Refrigerate immediately. Rapid cooling stops the development of acid. Yogurt will keep for about 10 days if held at 40 degrees F or lower (normal refrigerator temperature).

For thick, firm yogurt:

  • Place cold, pasteurized milk in the top of a double boiler and stir in nonfat dry milk powder. Sprinkle gelatin over the milk. Let stand for 5 minutes to soften gelatin.

  • Heat milk to 200 degrees F and hold for 20 to 30 minutes, stirring gently to dissolve gelatin. Continue from Step 3 under thin yogurt.


Posted: March 21, 2009

Relaxation/Concentration Essential Oil Blend

Clary-Sage     5 drops                                                                                           

Geranium        2 drops

Place a few drops of this blend on a tissue and inhale. Or place a couple of drops on a light bulb in the room or in an oil diffuser. You can also put the mixture in a carrier oil like Almond Oil or Olive Oil and use it in the bath or behind the ears and on the wrists like perfume. 


Posted: March 13, 2009

Spring Green Salad:

 4 Cups Baby Greens

1/2 Cup chopped new Radishes

1/2 Cup Sugar Snap Peas

Alfalfa Sprouts

Salad Dressing - Combine the following:

Olive Oil

Fresh Squeezed Orange Juice

Salt & Pepper to taste 

Place the Radishes and Snap Peas on top of the Greens. Sprinkle desired amount of Sprouts on top. This salad should please the eyes as well as the tummy. Shake dressing over the top.


Posted: March 2009 

Orange Shake: (taken from Cooking Vegetarian by Vesanto Melina, R.D. and Joseph Forest)

1 1/2 Cup fresh-squeezed Orange Juice

1 ripe Banana

2 Cups Soy or Rice Milk

Place all ingredients in a blender and blend until smooth.

Makes 4 servings of about 1 cup each. 

 Deep Green Leafy Salad (also from Cooking Vegetarian-see above)                                                                    "This salad is one of my favorites because it is full of vitamins and I feel invigorated after eating it. Hope you enjoy it as much as I do." ~Terri

4 Cups torn leafy lettuce

3-4 C thinly sliced Kale

1 Cup grated Carrots

1/2 each sweet red and yellow Peppers 

1/2 Cup grated Red Radish (optional)

2 Cups Alfalfa Sprouts

 Tear lettuce into bite-size pieces. Place in large bowl. Remove Kale leaves from stem, and slice leaves matchstick thin. Discard stems and add leaves to bowl. Seed red and yellow peppers. Cut into 1/4-inch strips. Set aside for garnish one-third of the pepper strips, grated carrots, and radishes (if using); add remainder to bowl and toss. Garnish top of salad with reserved peppers, carrots, and radishes. Arrange Alfalfa Sprouts around edge. 

Makes 4-6 Servings







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