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Welcome to Thistle Me Not

Welcome to Thistlemenot! We hope you find health in the food you make, happiness in the reflections that you practice, and heart in each and every post.

We strive to create, modify, and adapt recipes to provide mostly vegan recipes, with easy to follow directions while incorporating milk thistle. Hopefully milk thistle will help naturally liver detoxify and rejuvenate livers for those with hepatitis c, and other liver degradation, as well as healthy livers to stay healthy. This blog is not intended to cure or give medical advice, to diagnose or dose, but to simply assist in incorporating milk thistle into simple plant based recipes.

Spring is in the air and coming soon…just like this blog! We are working hard to get the content and the formatting just right to bring our best to you.

 

Here is how we use milk thistle in this blog:

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Do

Do you do?

“Do more than belong: participate. 
Do more than care: help. 
Do more than believe: practice. 
Do more than be fair: be kind. 
Do more than forgive: forget. 
Do more than dream: work.”
― William Arthur Ward

Today, do.

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Getting Back in the Saddle Apple Muffins

You don’t learn how to balance unless you fall. Cradled by the Earth, she will always be there to catch you, and to humble you, hold you until you are ready to take the first steps again.

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But what of the fall? I remember falling so many times waterskiing at our boat, into the glistening, glittering, sparkle of the glassy lake. I hated every moment of water-up-your-nose, harder-than-concrete impacts, legs-bent-funny, wipe outs.

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Though, the devil is in the details. Not only do we learn of our resiliency, strength, and those who support us as we rise, we learn about the “mistakes” “errors” “uh-ohs” that we made on the way down. The way down is just as important as getting back up.

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I remember summers at the lake as a big blue cooler filled with salty lunch meats, crisp lettuce, sliced tomatoes, creamy mayonnaise, sliced cheeses of all kinds, deli sandwich rolls, and dijon mustard.

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I remember fruit salad, Tabbouleh salad, tomato salad, pasta salad, chickpea salad, green salad, bean salad, avocado salad, you-name-it salad.

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Yes, I remember the summer in spurts of food and fun, and the lead into fall meaning only a switch from the summer lake sunshine and sandwich-salad scene to crisp fall air apple muffin mornings.

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Rising from summer highs to fall lows, may we learn from the summer heat as we dip into the cools of fall, to try again to learn, live, and to be in harmony with the way down.

Back in the Saddle Apple Muffins
Getting back into the saddle of fall with these cinnamon-dusted apple muffins, and of course a thistle hint!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 2 cups all purpose unbleached flour
  2. 1/2 cup oat flour
  3. 1/2 cup ground thistle seed
  4. 1 teaspoon baking soda
  5. 1 teaspoon baking powder
  6. 1/8 teaspoon nutmeg
  7. 1/2 teaspoon cinnamon
  8. 1/2 teaspoon salt
  9. 1/2 cup 100% pure maple syrup
  10. 1/4 cup clover honey
  11. 1/3 cup applesauce (I use regular NOT unsweetened)
  12. 1 cup almondmilk
  13. 1 tablespoon apple cider vinegar
  14. 1 teaspoon pure vanilla extract
  15. 2 apples peeled and finely diced
  16. 3/4 cup chopped pecans
  17. 1/2 cup raisins
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lightly grease non-stick muffin tins, or add muffin papers to your tins.
  3. Mix together flours, thistle, soda, powder, nutmeg, cinnamon, and salt.
  4. Mix together maple syrup, honey, applesauce, milk, vinegar and vanilla.
  5. Combine wet and dry mixture, then finally add raisins, apples and nuts.
  6. Spoon batter gently into prepared tins, spread evenly.
  7. Bake 15-25 minutes or until browned, and toothpick comes out dry.
  8. Cool 20 minutes, and gently remove from pan by running a knife around the edges and turn out onto a drying rack.
  9. Enjoy warm, or room temperature, preferably with a fork, straight from the tin. Opps! Did I type that?! I mean, be patient, and wait for friends, family...oh never mind! Just don't burn your mouth!
Notes
  1. *If you make this recipe in a food processor, you can add all of the ingredients to the machine, first dry, then wet, save the walnuts, and mix in by hand prior to scooping into the prepared tins.
Adapted from Eggless Cooking.Com Vegan Oatmeal Raisin Muffin Recipe
Thistle Me Not http://www.thistlemenot.com/
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Looking Up

Who will you find when you look around to see all who are lost? Will you see that those who are your greatest supports need support too? Will you see that those who inspire you need inspiration?
 

We wander and think no one will ever find us. And lifting our sorry head, we are next to each other.

Mark Nepo

Perhaps if you have the courage to look deeply enough you will find that the greatest wanderers are those who you consider enemies, strange, or annoyances, and perhaps you will be brave enough to look from their perspective; whatever weight binds them may be what keeps them from even lifting their heads to know that they are not alone. 

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Thistle Me Pesto

There is no fresher summer smell than basil. Every summer my mommy and I would harvest the basil Daddy had planted. We would carefully choose and scrub each leaf, and the scent of basil would infuse into our hands and our souls. I swear to you, I never feel more Italian then when we are harvesting basil for pesto.

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This is where I learned ahimsa, or non-harming. My mother has great compassion for all living creatures. Every beetle, every spider, every caterpillar, you-name-the-little-bug found their way outside. 

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Every little one, every time. No effort was too big, no creature too small. 

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Mommy and I would take the freshest leaves, pack them into the blender with olive oil, rosemary, parmesan, pecorino, salt and pepper, toasted pecans, and garlic. Sunshine warmed leaves, browned garlic and rosemary infused olive oil, and cold, crisp cheeses. If you close your eyes really tight, you will feel like you are in Italia, sitting on the little stone piazza, the smells ticking your senses.

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Frozen in large batches, the moment I open a container and close my eyes, in the dead of winter, I feel the warmth radiating and I’m little again, scooping creatures into my tiny hands to set free. Freeze yourself a little sunshine, preserve a memory, cultivate your compassion. Make some pesto.

 

Thistle Me Non-Traditional Basil Pesto
Rosemary and garlic infused basil pesto with a thistle addition.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 cups tightly packed fresh basil leaves
  2. 1 tablespoon dried rosemary
  3. 2 cloves garlic
  4. 1/4 cup toasted pecans
  5. 2/3 cup extra-virgin olive oil
  6. 1 Tablespoon ground thistle seed
  7. Kosher salt and freshly ground black pepper, to taste
  8. 1/4 cup freshly grated Pecorino cheese
  9. 1/4 cup freshly grated Parmesan cheese
Instructions
  1. Heat olive oil, rosemary, and garlic in a saucepan, until garlic cloves are browned. Set oil aside to cool.
  2. Meanwhile, in a food processor or blender, add basil, garlic, and tossed pecans and pulse until thoroughly combined.
  3. Slowly add the cooled oil until well mixed and the pesto is smooth.
  4. Add cheeses, and blend.
  5. Add thistle, salt and pepper.
  6. If freezing, spoon mixture into a freezer-safe container and drizzle a bit of oil over the top.
  7. Enjoy in the heat of summer, cool of winter, or any season of love in between.
Adapted from Basil Pesto Recipe (any traditional will do!)
Thistle Me Not http://www.thistlemenot.com/