Hep B Vaccination Know the Risks

This post is specifically on the risks of the Hep B vaccine.

ABC 20/20 Part 1 The Hep B Controversy

ABC 20/20 Part 2 Hep B Controversy

The religious exemption that the talk about in these videos is an option and from my research publics schools must accept it without question-legally.  Private schools do not need to accept the exemption.

Info on Vaccine Exemptions By State

NJ Vaccine Laws

Lemon Blueberry Muffins

Blueberry Lemon Muffins

Ingredients:
2 cups unbleached all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
zest of 2 lemons
3/4 to 1 cup granulated sugar
1 cup nondairy milk
1/3 cup canola oil
1 tsp lemon extract
1 tbsp white distilled vinegar
1 1/2 cups fresh blueberries, picked over to remove stems

Preheat oven to 400 degrees. Lightly grease your muffin tins.

In a medium bowl, combine the flour, baking soda, salt, and lemon zest.

In a large bowl, combine the sugar, milk, oil, lemon extract, and vinegar. Mix well. Add the flour mixture, stirring until the ingredients are just blended. Gently fold in the berries using a rubber spatula.

Fill greased or nonstick muffin tins about two-thirds full. Bake until the muffins are lightly browned and a wooden skewer inserted into the center comes out clean, about 20 minutes. While the muffins are baking, lick the bowl clean. No eggs means no salmonella!

Remove from the oven and let sit for 5 minutes. Remove the muffins from the tins and cool on a wire rack.

Yield: 12 muffins

Bean, Kale, Rice & Sausage Soup

from: Beauty That Moves-Thanks Megan!!

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•  
  • 1/2 cup dry white navy beans, soaked overnight and rinsed
  • 1/2 cup Jacob's Cattle Beans (Kidney beans would be fine), soaked overnight and rinsed
  • 1/2 cup brown rice, soaked overnight and rinsed
  • 1/2 pound venison sausage (Any sausage of your choosing is fine, and you could easily use 1/4 pound.)
  • 6-8 cups vegetable or chicken broth/stock
  • 2 bay leaves
  • 1 large onion, chopped
  • 4 cloves garlic, chopped fine
  • 1/2 bunch of kale, chopped (we like it chopped fairly small)

Directions:

This soup has a simple list of ingredients, but the flavor is rich and complex. 

1. In a large stock pot, add the soaked beans, bay leaves and stock. Bring to a boil, turn heat down to medium high and cook for 45 minutes. Skim any foam off the top as the cook. Add the brown rice and continue to cook until the beans are tender. Add a little more water if necessary. Don't worry if the rice is not 100% cooked at this point.

2. Once the beans are cooked, carefully pour the beans, rice and liquid to a large bowl. 

3. In the soup pot, saute the sausage until about 1/2 way cooked (using your spatula or a wooden spoon to break up the sausage really fine), add the onion and continue to saute until sausage is fully cooked and onion becomes tender. Add the garlic and saute for one more minute. Drain off fat, if there is any, and if that is your preference.

4. Carefully add the beans and rice back to the soup pot. Bring just to the boiling point then turn down to low and simmer, covered, for about 15 minutes.

5. Add the chopped kale and stir. Cover the pot again and simmer for another 5 minutes or so. Serve.

I don't serve this with cheese but some Italian cheese would be lovely on top.

As with most soups, a bit of resting time (with the heat off) helps to marry the flavors even further. I hope you enjoy this soup, it is a new favorite in our home. You could substitute a few slices of bacon for the sausage. Also, this could easily be made vegetarian but would lack the smokiness the sausage brings.