What Christmas Means to Me

This is a guest post and testimony of my father.

by Lynne Bowen

 The Lord has given us an unimaginable gift and has blessed us with instructions on how to obtain that gift but we must see the whole picture to understand the meaning of the end.

Thousands of years ago we were born as spirits in heaven, to our Heavenly Father and our Heavenly Mother. We didn't have mortal bodies of flesh and blood as we have now, but we had spiritual bodies. These were bodies of matter but much more refined and pure than we have now as mortals. (Pearl of Great Price Moses 3:4-5.) Spirit bodies are unable to reproduce and progress and as we grew and matured our Heavenly Father knew we needed to have a mortal experience to become like Him and achieve our full potential so He proceeded with His plan and He called our older brother Jehovah (Jesus) to be the creator of the earth. Because he was perfect in every way He was to become our Savior and redeem us from our sins and our imperfect ways. He loved every one of us and was willing to do this for us. We couldn't become perfect and return to our Heavenly Father and Mother without Him and his willingness to sacrifice on our behalf. So it was that Jesus, or Jehovah as He is called in the old Testament of the Bible, created the Earth under the guidance of our Heavenly Father. 

Then Adam and Eve, the first man and woman were placed on the earth in the Garden of Eden . They made some mistake as they lived there and so they were cast out of the Garden of Eden into the lone and dreary world we know as mortality or the world we now live in. They were no longer in the presence of Heavenly Father or Jesus Christ and from then on
had to receive guidance from God by the Holy Ghost and the Prophets that God assigned.
(all of this was God's plan)  Well, as time went on, the earth became very populated.  The people were not following the plan. God gave us commandments that would keep us on the straight and narrow path of the plan if we are obedient. (These commandments are in the Bible,The Book of Mormon, the Doctrine and Covenants and the Pearl of Great Price. Also through our Prophets.)

So it was time for Jesus Christ to come to earth as a new born baby in a mortal body of flesh and bones. His mortal Father is our Father in Heaven and his mortal mother is Mary. (New Testament  Luke 2 )

 Just as Jesus came to earth as a mortal to be tested and fill his earthly mission so have we come to earth to fill our earthly mission. He has His job to do and we have our job to do.  He was a perfect man who made no mistakes. But in order for Him to complete His assignment from Heavenly Father, He had to live a perfect life in mortality and suffer the pain and torment of all the sins and mistakes of all mankind including yours and mine.

He did this as He knelt and prayed to Heavenly Father in the garden of Gethsemane. 

( New Testament  John 17 ) Then He was tormented, tortured and put to death on the cross by His own people, the Jews. (New Testament  John chapter 19) 

Then 3 days after His death He had the power to be resurrected This means He brought life back to His body and was no longer mortal but He was immortal meaning He would live forever in a celestial state. We can earn these same blessings.This is called the atonement of Jesus Christ.  This is the covenant He made with us at the time of our baptism. What a Blessing this is to each of us. We are imperfect and need him as our Savior and Redeemer that we might be able to return to our Father in Heaven. This is possible
by being baptized into his true Church ( THE CHURCH OF JESUS CHRIST OF LATTER-DAY SAINTS) and receiving the gift of the Holy Ghost. By making this covenant with him and the covenants of the Priesthood and the Temple covenants we become his,and he becomes our Savior and Redeemer. He helps us and we promise to obey the commandmentsand the terms of the covenants we have made. Without these covenants we cannot return to out heavenly home. ( the celestial Kingdom )

In the Temple and through covenants we make promises to be obedient to the terms of the covenant.  This is called the Endowment. (Gift) We can be married and sealed together in the temple as families forever and live with Heavenly Father and Heavenly Mother.  These same covenants can be made by proxy for those deceased who didn't have the opportunity to make these covenants when they were on the earth as mortals.

There is much more to this but this is a simple summary of the plan of our Heavenly Father and Savior Jesus Christ.  Because of all He has and will do for us.  We celebrate His birth and love Him with all our hearts and try our best to measure up so we can return to the Celestial Kingdom.

We can live together as a family forever but we each have to earn our own salvation. No one else can do it for us but, reading the scriptures, praying,  following the counsel of the Prophets and our church leaders,and following the promptings of the Holy Ghost will keep us on track.

There would be no need to celebrate the Saviors birth if his life ,teachings and atonement had not happened.
We can celebrate our life and mission here on earth if we measure up to his example.He will help us become perfect only after all we can do.

Let us all celebrate his birth, life, and death (Atonement) this Holiday Season

Let's look at the whole picture.

GOD BLESS YOU ALL AND HAVE A MERRY CHRISTMAS AND SET THE GOALS

FOR THE NEW YEAR THAT WILL PUT AND KEEP US ON TRACK FOREVER



                          WITH ALL OUR LOVE  GRANDMA AND GRANDPA BOWEN

Winter Sickness

By Lynette Robinson

From as far back as I can remember I spent many Decembers on the couch or in bed with bronchitis. Again, this year I have spent the better part of three weeks coughing and feeling like crud.  I have lacked the energy to even put on my shoes to go outside and I began wondering why December seems to be the magical month of sickness.  So many people I know are also sick at this time of year even though they faithfully got the mandated flu inoculation. I received a call from yet another dear friend who is in health crisis.   What is it about this time of year that reduces the resistance of the masses?

There is a battle raging, one of both spirit and body.  This past year I have become more aware of how our spiritual and emotional situation affects our well-being.  I have also learned how our diet and what we eat affects our immunity, mental health and attitude about the world and people around us.

A recent study shows that our DNA actually changes with the season causing a shift in our inflammatory genes during the winter when we live in a cold climate.  In warm climates where winter doesn’t happen, this shift actually coincides with the rainy season when mosquitoes and malaria are more likely. It's like our body ramps up to be sick.

Another finding may account for why the flu virus is more infectious in cold winter temperatures than during the warmer months.  At winter temperatures, the virus's outer covering, or envelope, hardens to a rubbery gel that could shield the virus as it passes from person to person, the researchers have found. At warmer temperatures, however, the protective gel melts to a liquid phase. But this liquid phase apparently isn't tough enough to protect the virus against the elements, and so the virus loses its ability to spread from person to person.

And, let’s face it.  We are indoors more, in closer contact with people and most don’t stay at home when they become sick.  Sick people are our shopping, at church and on public transportation so what is a person to do?  

What we can do.  I have actually put a reminder in my calendar to start supplementing with Vitamin D3 and Vitamin C.  Synergistically they increase the ability of our body to utilize each.  The shorter days and more distant sun decrease the availability of vitamin D3 which is the natural substance.  Vitamin D2 is the synthetic form and may cause more harm than good.  Be sure to muscle test, if you know how, to determine the best dosage and kind for your body.  I have been supplementing for the past two weeks and can tell a difference.

Another important aspect of optimum health is to make sure that your digestion is moving.  It has been estimated that more than 90% of illness begins in the gut and that’s good enough for me to pay close attention.  You should eliminate at least once for every meal you eat and then one which is a minimum of 4 times a day.  Even if you don’t feel constipated, you really are if you are going any fewer times. 

Eat as much raw and live fruits and vegetables as possible and don’t skimp on healthy fats.  Our brain is a cholesterol machine and it needs fats to function.  Fats also keep us moving. 

Probiotics are an important aspect of healthy digestion and there are so many factors that kill off beneficial bacteria in our bodies.  The more strains and sources, the better.  Probiotic supplements, Kombucha, Fermented foods, Yogurt, raw fruits and vegetables are all good prebiotics and probiotics.

Water is so important.  Drink at least 8 glasses or clean water daily in addition to other liquids.

Sleep at least 8 hours a day and prepare yourself for sleep.  Turn off electronics at least an hour before bedtime and move your wireless router as far from your bedroom as possible.  Drink something warm such as a bedtime herbal tea.  Meditate on your blessings, spend time conversing with your Higher Power, The Lord God or what you consider the Creator.  Ask for protection and inspiration as you live your life.  Studies show that people who believe in God are healthier and more content.

Sourdough Artisan Bread

Sourdough Artisan Bread

By Lynette Robinson

Sourdough Artisan Bread

In January 2015 I attended the LDS Holistic Health Fair in Logan Utah and one of the presentations was by a couple of darling ladies whose names escape me now but they introduced me to the delightful practice of probiotics in drink and baking. 

I knew that regular bread was difficult for me to digest however, they explained that by letting a natural yeast dough “sponge” for at least 7 hours, much of the phytic acid and gluten would be rendered more digestible.  I love bread and had either missed it terribly or had miserable gastric upset when I succumbed to the temptation. 

Live Yeast Start is important.

I obtained my start and began my journey.  Although I don’t eat a lot of any kind of bread, I find that when made with my sourdough start AND sponged for the appropriate time period is much more digestible and leads to less distress for me.

The first recipe I tried is this simple sourdough bread from Kris Ewert .

Sourdough Artisan Bread (Makes about 1 loaf)

This method creates a nice chewy artisan type crust

3 c. flour (may be white, whole wheat, kamut, spelt, 

amaranth, or a combo.

I use my Kitchenaid Mixer

Avoid flours with bromate which is a toxic bleaching agent.

1-1   ¼ c water (may need less if your starter is wetter)

¾ to 1 c. active sourdough starter

1-2   TBS Maple Syrup or Molasses.  

 (More or less depending upon how sweet you want your bread or you can eliminate it altogether. )  I use a little more for sweeter flavor.

1 ½ tsp/ sea salt or Himalayan salt

Use a dough hook, large wooden spoon, large kitchen mixer and/or your hands to knead until dough is well blended and not too wet.  You should be able to give the dough a big strong fingered squeeze and not have it stick to your hand but still be a little moist.  Dough will become a little more moist as it sponges.

Let dough "sponge" for at least 8 hours

Cover with plastic wrap or wet dish towel and let rise about 8 hours.  This doesn’t need lots of babysitting.  Just send it thankful thoughts as  you walk by to encourage the work of this productive micro life as it breaks down the gluten and eliminates phytic acid from your bread.  The easiest thing to do is put it together at night and let it go to work while you sleep, or in the morning before work.  The longer it cultures the more the gluten is broken down.  My house is quite cool at night so if it is not sufficiently risen I sometimes put it in my oven with the light on.  NO HEAT!

When the dough has doubled in size, dump it onto an oiled counter, (olive, hemp, avocado but not any form of vegetable oil)  Knead, stretch and fold again a few times then shape into a round loaf.  Place on parchment paper large enough that you can pick up the dough ball by the edges of the paper.  Put the dough on parchment paper back into the bowl, smooth side up.  Let rise for another 2-4 hours or until doubled in size.  (This happens quickly or slowly depending upon room temp)

About 40 minutes before your bread is ready to bake, place an enameled, 8-10 inch, deep dish cast iron Dutch oven into your cold oven and turn heat to   Set the time for 40 minutes.  This thoroughly heats the cast iron pot and lid creating an artisan oven effect.  You can use almost any ceramic, oven type lidded pot.  (I use my cast iron Dutch oven)

Ceramic Coated Dutch Oven with Lid

450 degrees.

Just before you transfer your bread into the Dutch oven, make about a ¼ inch slice across the top of your loaf.  This prevents your loaf from breaking along the edges as it bakes but rather gives a nice puffy artisan crack across the top.

At the 40 minute mark, transfer your bread dough, parchment paper and all into the hot pot by holding the edges of the paper.

If you like chewy crust, before you transfer the bread and parchment paper, put about 1/4 cup water in the hot Dutch oven.  Replace the lid quickly to capture the resulting steam.  Wait a few seconds and then remove the lid and transfer the sourdough cradled on the parchment into the steamy pot.  Quickly replace the lid.

Sourdough Artisan Bread

Bake for 12-15 minutes with the lid on.  Remove the lid and continue baking for another 12-13 minutes until golden brown.  Remove to a wire rack and cool at least 30 minutes before cutting.

After you master this wonderful bread, play around with it by adding garlic, onion, rosemary, etc. and less sweetener for a more earthy bread, or raisins, nuts, cinnamon, etc. with a tad more sweetener for a more festive bread.  Remember that if you add flax, chia or other yummy grains, pre-soak them and then add at the very beginning with the starter, water.  Let the added grains/seeds soak for a few minutes before adding the flour.  Most of all, HAVE FUN and be thankful for these microorganisms.

I look forward to hearing how yours turns out and if you need a start, I have one for you.  My sister, Brenda Mouritsen, said it's the best start she has ever tasted.  

Who Will Teach My Children?

by Lynette Robinson

Ministry of Angels by Kerri Guthrie 2011

I recently attended the Christ Centered Energy Healers Conference at Weber State in Ogden Utah.  It was my first and I was excited to learn and open my heart to some new possibilities.  I wasn't disappointed and each presenter was truly inspired and filled me with light.  There were many booths representing modalities and talented people.  

I happened upon one exhibitor displaying a picture that I had seen a few times come across my Facebook feed called "Ministry of Angels The Promise of the Scriptures for you! "and I was immediately drawn in. The painting depicts a man, a family or a young woman (there are different versions) sitting in a library reading the scriptures surrounded by sword wielding angels suggesting that we draw divine protection and power when we study the word of God.   I met the artist Kerri Guthrie and felt an immediate love for her as she showed me some prints of her work.  She was especially proud of a painting of Joseph Smith and Emma under a tree.  She is so humble yet insanely talented!  I had to have some of her work.  When I purchased my print, she gave me a sheet of paper describing some of her thoughts about the painting.  "The shelves have symbols.  Ye are the light of the world.  Bread and pure wine of the vine represents the Atonement.  The temple on the hill is a beacon of hope, a place for eternal promises.  Pictures of family."  And then I read about the first empty shelf representing us and what we choose emulates who we are.  "What do you want to put on your shelf?"  she asks.  "The second empty shelf represents our posterity throughout time.  Will they have the gospel in their lives?  Who will teach them?" 

Jeffrey R Holland

Jeffrey R Holland of the Quarom of the Twelve quoted his friend and colleague, Joe Christensen, in a BYU talk "That our Children May Know in August 1981 that  "we are one generation from extinction." and "the parents and the guardians in the Church of Christ must not wait—it is all important that children, to become good should be taught so.” If we don't teach our children, who will?  There is also a statement that has made its way around the web.  "If we don't teach our children to follow the Lord, the world will teach them not to.

We live in turbulent times.  Our homes and families should be a place of learning, love, safety and power.  A haven from the world.  There are so many wonderful people and opportunities for us, but our children also need a compass by which they can navigate around danger and trouble that will take them off course.

Who Will Teach Them?

 

There has been a recent uproar about the clarification of the policy to have children of same sex couples wait until they are of legal age to be baptized because the Lord doesn't want children put at enmity between what they learn in church and what is practiced at home and It made me think about how many children that I have known who have been baptized and sent to church by one or more non attending parents and where the gospel is not taught nor exemplified in the home. In fact, often parents are living in direct conflict to one or more gospel principles.  Some of the finest people I know are in this predicament but how is a child supposed to sort that one out?   How confusing that must be for these children.  Will it be a matter of time before parents will be asked to commit to raising a child in a gospel environment if they are to be baptized?  

These are only my thoughts but relevant because My early childhood was in a wonderful, loving home where my non church attending, hard working, caring, awesome parents smoked cigarettes and drank alcohol.  I learned at Primary that my parents could die because they smoked and drank.  We even sang a song about it.  There were three boys named Scott.  One Scott's mother said that coffee is not good for growing girls and boys.  The next mother said that cigarettes were not good and so on.  This was a lot to deal with and I remember as a 10 year old child, finding a pack of cigarettes on the dining room table, took them in to the bathroom and flushed them down the toilet.  When my mother found out I had taken them I remember her shaking my shoulders and frantically asking me why I did that.  I told her through my tears that I didn't want her to die.  I really did think that if my parents smoked they would die.  Fortunately, my mom and dad eventually gave up the practice, returned to church activity and have served in many wonderful capacities including missions and temple work.  

I grew up in a time where my parents really didn't have to worry that I would go astray in our little southeastern Idaho community because the parents of my friends would be just as likely to kick my butt as my dad if I got out of line.  

This is not the world our children are navigating.  We can't trust our schools, neighbors and the parents of their friends to set proper examples and expectations.  Our children need examples of faith, service, church attendance and a sense of where they came from, why they are here and where they are going because we can't rely on the world to teach that for us.  

Thank you for joining me and I'll do my best to set a good example.

Here is a lovely YouTube video of Kerri Guthrie

Watch Kerri on YouTube

A Loaf is Born!

by Lynette Robinson

Honey Wheat Bread

My dad once told me that his mother baked once or twice a week and as the boys came in from the field on the farm they could smell that sweet yeasty aroma all over the house.  They would head for the kitchen and claim a loaf for themselves, cut the top off lengthwise and smother the still warm loaf with fresh butter and sweet field honey. He would eat half of it and then sneak in later for the other half.  As he told me I could feel and see that this was a very tender memory and it took him back to that time.

My mother was also a wonderful bread maker but she didn't start out that way.  You see, mom was only 16 and dad was 18 when they married.  Mom too, being the fourth daughter had spent most of her time working in the fields of the family farm also and really didn't get the polished skills of the bread making process.  In fact, dad said her first attempt yielded a flat loaf more resembling a brick than bread and after unsuccessfully attempting to eat it he finally gave it to the pigs and they rooted it around in the pen for days. 

I will say with great pride that my mother DID in fact become a wonderful bread maker and as a child I spent many hours at her side intensely watching her bake with no measuring cups or spoons only gauging the amounts with her hands and her eyes.  One time my sister tried to mimic her baking style and we ended up with a batch of gray cookies because they were made with grape jelly in the mix.  They actually tasted pretty fine and beings as there were six kids in our family they didn't last long and were happily consumed.

My dad didn't feel that a meal was complete without bread, butter and milk.  We also had a cow.  I'll tell about that later.  Dad worked out of town during the week and many suppers were home bottled fruit, bread, butter and milk.  I grew up on the best!

When I was about 12 years old I started breaking out with hives on my skin.  The rash was usually confined to my arms and legs and we deduced that I was allergic to the sun.  I have since come to the conclusion that the sun was detoxing the things my body couldn't deal with.  

My bouts with hives got worse as I grew older and by the time I was in mid adulthood I had some allergy blood work done and was shown to be allergic to gluten and yeast.  Oh no!  My favorite food was now off limits.  I battled with the dilemma of eat bread and feel lousy or not eat bread and miss what was once a big part of my diet.

About a year ago I was introduced to natural yeast which is very much like a sourdough start but doesn't produce the tangy flavor because of the way that it is fed and the fact that it lives in refrigeration.  My sister, Brenda Mouritsen who lives in Montana had known about this for a while but I guess it wasn't my time to learn about it.  My dear friend, Jeanne Harold, was teaching a class that I was in and she told us that even many people who have Celiac problems can eat what is known as fermented breads without problems.  I was all ears.

I got my natural yeast start from another friend who had gotten hers from Jeanne, named her Jaarda Victoria after my great grandmother and began my journey into the world of baking with natural yeast.  There are a lot of recipes out there that call for sourdough starts but the secret is in the "sponge" as I was told it is called, which is the process of allowing the dough to rest at room temperature for 6 to 12 hours to reduce the levels of phytic acid. (See this report) where the conclusion was that by sponging one could reduce the phytic acid to around 10% or the original amount.  Click here to see why phytic acid is a problem. I think sponging also improves the taste.  I ond3 had a batch of bread that I had to put in the frig for 3 days and it was some of the best I have ever made.

My Favorite Bread Book

I can't really remember where I found out about the book The Art of Baking with Natural Yeast by Caleb Warnock and Melissa Richardson but I was so excited.  I didn't have to make my own start which Melissa outlines how to do so in her book,  and so glad of that because it can be a little daunting, especially if the first attempt isn't successful.  I was telling my sister, Brenda about it and she said she had that book and also told me about Melissa's second book Beyond Basics.  Both of her books are full of information, instructions and recipes using the natural yeast that I keep so lovingly in my frig.

I've heard people say so many times "I used to have a start but it took so much time to care for and it died."  Years ago I bought a sourdough start from a sourdough pancake house in West Yellowstone Montana and yes, it died due to neglect or lack of knowledge, or both.  I was a little tentative to take this on but Jeanne spoke so highly of how easy this little one was to care for and I so missed eating bread without guilt and knowing I would suffer for it.

Make your own start: Instructions  Ask among your internet friends and you might find someone with a start or in Melissa's book she also offers dehydrated starts by mail, or if you live in Utah you can get one from me,

Care of your start: 

Jaarda Victoria, my start.

Your storage bottle needs a lid that will keep the top moist but allow for air circulation.  Here is what I have from Ikea.  Upon receiving your start, it should have been fed. If not, add as much fresh ground flour as you have start. Add almost as much water. Use wooden spoon to mix thoroughly. Your mixture should be quite thick.  Compare to sticky bread dough.  (I wipe any extra on the sides of inside of the jar with a wet paper towel as it tends to harden.) Use only a glass container and a wooden or plastic spoon to mix it. I keep the start in glass jar (Ikea) with a loose lid that doesn't tighten, keep in fridge.
You can use these grains to grind and feed:
White Wheat
Spelt
Kamut
Winter Wheat
  You can grind your flour and then store it in the freezer because it lasts longer that way.
Every third feeding, I suggest using white unbleached organic flour. (Wheat Montana) 

It helps to increase the fermentation of the start. For the 2 other feedings I use Spelt Flour (Bob's Mill) which isn't usually GMO but you can buy both these at your local store.  I've found them at my grocery store and at Natural Grocers.  You can also use anything that is comparable but please stay away from regular white bleached flour that is bromated.  It lacks the proper nutrition for your start.  Feed it about every three days if you wish to make bread often. It can go a week or two without feeding.  If you let it sit too long without feeding, it will develop a grey watery liquid on top, a grey crust will also appear, This indicates that your start is out of food and needs more.  Just pour off any liquid, If there is a crust which I have never seen, use your wooden spoon and scrape off the top layer, this will cause it to be more sour for your bread if left to soak in. Underneath it's still all good. Feed it again. Let sit a couple of days and proceed to make your bread.

I take my start with me because I use it and also because I want it healthy.  I can usually go up to 10 days before it needs to be fed.  When you first get it don't be surprised if it wants to eat within just a day or three.  Moving your start can be unsettling.  I have no such problems when I go from my home frig to my RV frig.  Your natural yeast start is a living organism and has a spirit of her own.  Send her love and gratitude for all the wonderful food you can make for yourself and those you love.  

Recipes to follow.  Please follow so that you will know when I post more and share with your friends.

Have a glorious day!