My Way, No. 19

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— Hope you had a lovely St. Patrick’s Day! This past week, I made the celery juice from this blog post, another batch of the Chunky Corn & Black Bean Falafel, as well as the Crab & Goat Cheese Guacamole posted some time back. All were delish! The falafel will frequently be in my rotation, for sure. After posting the Fruit & Herb Honey Syrups, I made one with fruits and herbs I had in the freezer: strawberries, raspberries, blueberries, pom, lime, and purple basil. So far, I’ve just used it to top off a little sparkling water, and it’s very nice.

And, I made the cherry-vanilla. A cherry-vanilla float with my Holiday bourbon sounds good. These syrups are super versatile, easy to make, and do not require any cooking. I am thinking I might do pineapple-mint next. If you haven’t done so already, check out the honey syrups here.

OMGoodness, the Spicy Carrot & Hummus Sandwich from my Healthy Work Lunches post really hit the spot!

I made an open-faced sandwich on whole wheat sourdough toast. I used the No-Knead Whole Grain Sourdough (no herbs or garlic this time). The recipe actually calls for einkorn, but I still need to pick some up. One of the reasons I wanted to make this sandwich was that I had leftover garbanzo bean dip. It wasn’t actually a traditional hummus, but it worked. From the picture posted, I initially thought the carrots were raw, but they are sautéed until just wilted. I opted for the alternative suggested cumin vs. caraway seeds to flavor the carrots (as caraway seeds are not my favorite). I can tolerate caraway, but I have never really loved them. I added toasted sesame seeds on top, and it was quite a lovely sandwich!

Just an update, I made a few more ‘energy bites,’ this time chocolate-peanut butter. I made them in the style of the chocolate-orange, but baked them. So, I guess they were more like ‘granola bites.’ I didn’t have peanut butter, so I blended whole roasted peanuts with the rest of my wet ingredients: cooked sweet potato, egg (I had a bit already beaten I needed to use up), powdered chocolate, raisins, maple, vanilla. The dry ingredients were (I think): Oats, ground oats, ground chia & flax seeds, wheat germ, chopped peanuts, toasted coconut, and salt.

I can see using the sweet potato puree as perhaps a pie filling, maybe a base for a mousse, or just a pudding. The chocolate (and peanut butter) makes the sweet potato pretty much undetectable. Sweet potato puree is a great vehicle if you cannot have dairy, in that respect. You can use dates in place of raisins, but that’s just what I felt like using at the time.

And, the last bit about my eats for this post…I baked a few individual soda breads for St. Pat’s in ramekins on the weekend. I haven’t made another batch of the ‘green muffins‘ yet as I still have a few in the freezer. I think Irish soda bread was my first (non-yeast) bread-making venture. I’ve never made separate portions, though.

I still use the same recipe from way back in the day, but I replaced the AP flour with whole wheat pastry flour and butter with coconut oil. The recipe calls for caraway seeds, but I’ve never included them (as I’ve said, they’re not my fave). I love soda bread for toast. SO good! I wanted a hot cup of Irish coffee to go alongside (I didn’t add too much liquor), but ended up with an Irish coffee frappe/smoothie-type drink. I had a few sips hot, then blended in frozen banana, non-fat homemade yogurt, oats, flax, chia, wheat germ, and almonds. I topped it off with a coconut cream-yogurt whip and blackstrap molasses (I am not really fond of chocolate sauce, so I decided molasses would be nice). I forget how nice Irish coffee is until I’ve had it again!

— I made my folding side table! I wanted this to be a table I could quickly set up when needed, then quietly tuck it away. As it wasn’t meant to be a stable piece of furniture, I just wanted it to be presentable without much expense. To achieve this, I decided to re & up cycle as many items as I could. Pic:

Several years back, I cut down and stowed away a large piece of bamboo. It was meant to be a curtain rod, but I ended up using another (thinner) piece (of bamboo). I decided to pull it out of storage and use it for the table base. I cut it into 4 pieces, and put holes (to join the pieces, with glue) in 2 of them. When I was cutting the holes, I thought, Oh, I should make a flute (even though I don’t play the flute, lol!). I made the holes a little smaller than I wanted, then carved away a little at a time for a snug fit. I drilled a hole to adjoin both legs, put a screw through it, then secured it with a washer and nut. I wish the screw was a little shorter, but I used what I had. I purchased 4 rubber leg tips to keep the base from moving around. I then glued two sides of a pic frame to the top of the legs. The spray paint I used did not have primer, so I primed it first, gave it a coat of (leftover) black then a light coat of (purchased) gold. I tried to allow some of the black to show through. Then, I sprayed alternate wisps of black and gold until it looked the way I wanted it to. I do not care for the finish of a lot of metallic spray paints, so I dulled the shine with leftover frosted glass spray. I’ve used it before for other glossy spray paints as well.
The top: I used a picture covered with one of my many fabric remnants. I was going to use wallpaper (as was suggested in my Using Wallpaper Remnants post), but this fabric seemed to fit the space better. I made it waterproof by brushing on melted oil & wax (method found here). You can use beeswax, paraffin, perhaps soy wax, and any fixed drying oil. Some of these are healthier options than others. More on that in an upcoming post. I staple gunned the fabric to the frame and added decorative nails (originally intended to re-upholster a chair. I did it freehand, so some are a bit wonky. I will go back & fix them later. I just wanted to take the pic while I still had a little sunlight). The top is not attached to the legs, so I added “stoppers” (synthetic corks) on the back of the picture to hold the top of the legs (the frame sides) in place. All in all, I think I made out pretty well with just the purchases of the rubber leg tips and gold spray paint!

— I love macrame! There are tons of vids out there if you want to learn how to craft something for yourself. I think you could totally DIY something like this: Glass & Twine Lantern Set | shopterrain.com.

Here’s a sweet macrame bracelet tutorial: DIY Shamballa Style Macrame Bracelet Tutorial | rings-things.com.

— I have tons of plaid. It’s one of my fave things. This is a cute idea: DIY Clothes DIY Refashion: DIY: Ombre Dip Dyed Plaid Shirt | Pinterest | Lacy Hall.
This dress sort of encompasses several styles. A versatile piece, I think: Streetcar Dress in Black Plaid (with pockets) | trendvee.com.

— After looking at the ‘supoon’ and ‘clongs’ from the last ‘My Way‘ post, I checked out some of the other kitchen products they have available. Some really neat items like jots, onpots, teafus, levoons. I love this Scizza | Dreamfarm Products. 

— I saw that Bibi won the election in Israel. Yay! I am not that political of a person, but I like him because he’s dashing, charming, handsome, suave, and did I mention dashing? 😉

— I read an article that mentioned “fashionable food,” meaning certain food, dishes, etc., should (not just do) go in and out of style. This wasn’t referring to dining out. I thought this an odd concept. I mean, it’s one thing if you want to be “trendy” to sell things….but, common folk usually eat (or prepare for others) what is readily available to them, what is at the market during the time of their visit, and what they can afford (if they can afford to eat at all). The average person doesn’t live in a restaurant or test kitchen. They are not usually concerned if their meat and potatoes, beans on toast, Grandma’s prize dessert, or whatever, is “in style,” haha! Most people do not care that much about their clothing being in style, let alone their everyday (or even special occasion) food. It seemed like the article was targeted at your average person, but perhaps not. Perhaps it was more like people who struggle with dilemmas such as, “Should I take the Bentley or the Benz”? Or, more importantly, “Should I ask Jeeves or Parky to pull the car around when I make my decision between the Bentley and the Benz? lol 😀 Anyway…Here are Today’s Featured Recipes (fashionable or not, I couldn’t say…they just looked darn good to me!):

Breakfast Stuffed Peppers | eatwell101.com.

Fugazetta (Argentine Pizza) | Bourbon and Brown Sugar.

Lemon Meringue Pie with Poached Oranges and Basil | Great British Chefs.com.

Corned Beef and Cabbage Grilled Cheese | wellplated.com. Saw this last year and still thinking about it! Great St. Patrick’s Day leftovers idea.

Great tutorial: How to Ice a Cake | stylesweetca.com.

2-Minute Green Spaghetti Sauce

Shellfish Risotto | ciaoflorentina.com.

Have a fabulous day!

Recipes: St. Patrick’s Day

It’s National Celery Month: Here are 4 Recipes for Serving up Celery | healthy-family.org.

 

In the spirit of St. Patrick’s Day, I thought I would post a ‘green food’ recipe. I wrote of my yummy-though-not-attractive green muffins with kale, parsley, avocado, scallions, and pepitas last ‘My Way‘ post. Perhaps they would look appealing to someone, but green baked goods have never done it for me. This time, I was drawn to celery for my green food of choice, and it just so happens that March is National Celery Month. This blog post gives 4 celery-loving recipes — one for breakfast, a snack, lunch, and dinner. So, these are just a few more to add to your corned beef and cabbage, soda bread, stews, green eggs and ham, green beer, and whatever else you might be cooking up.

When I was younger, I really didn’t know why I was celebrating St. Patrick’s Day. I recall looking for 4-leaf clover (which we did find every once in a while) and trying to chase rainbows until we found the pot of gold at the end (and perhaps a leprechaun). As far as holidays and celebrations go, I think many people celebrate occasions they do not even know who, what, or why they are celebrating. Much of American culture has reduced holidays into days to: take off from work, eat, drink, tell children fables, or get presents from someone. Not that those things are not pleasant, but some do not even know if their beliefs line up with what they say they are celebrating. Of course, there are occasions in which some family members observe certain days, and others do not. So, in those instances, many families agree to share in each others’ celebrations. I have no problem doing that if the holiday does not go against my core beliefs (I only have a few I can think of that I do not participate in). In remembrance, I thought I would post a bit of what St. Patrick’s Day is all about.

“There are many legends and stories of St. Patrick, but this is his story. 

Patrick was born around 385 in Scotland, probably Kilpatrick. His parents were Calpurnius and Conchessa, who were Romans living in Britian in charge of the colonies. 

As a boy of fourteen or so, he was captured during a raiding party and taken to Irelandas a slave to herd and tend sheep. Ireland at this time was a land of Druids and pagans. He learned the language and practices of the people who held him. 

During his captivity, he turned to God in prayer. He wrote 

“The love of God and his fear grew in me more and more, as did the faith, and my soulwas rosed, so that, in a single day, I have said as many as a hundred prayers and in the night, nearly the same.” “I prayed in the woods and on the mountain, even before dawn. I felt no hurt from the snow or ice or rain.” 

Patrick’s captivity lasted until he was twenty, when he escaped after having a dream from God in which he was told to leave Ireland by going to the coast. There he found some sailors who took him back to Britian, where he reunited with his family. 

He had another dream in which the people of Ireland were calling out to him “We beg you, holy youth, to come and walk among us once more.” 

He began his studies for the priesthood. He was ordained by St. Germanus, the Bishop of Auxerre, whom he had studied under for years. 

Later, Patrick was ordained a bishop, and was sent to take the Gospel to Ireland. He arrived in Ireland March 25, 433, at Slane. One legend says that he met a chieftain of one of the tribes, who tried to kill Patrick. Patrick converted Dichu (the chieftain) after he was unable to move his arm until he became friendly to Patrick. 

Patrick began preaching the Gospel throughout Ireland, converting many. He and his disciples preached and converted thousands and began building churches all over the country. Kings, their families, and entire kingdoms converted to Christianity when hearing Patrick’s message. 

Patrick by now had many disciples, among them Beningnus, Auxilius, Iserninus, and Fiaac, (all later canonized as well). 

Patrick preached and converted all of Ireland for 40 years. He worked many miracles and wrote of his love for God in Confessions. After years of living in poverty, traveling and enduring much suffering he died March 17, 461. 

He died at Saul, where he had built the first church. 

Why a shamrock?

Patrick used the shamrock to explain the Trinity, and has been associated with him and the Irish since that time.” catholic.org

There are so many myths and legends surrounding this Holiday, but I find this a truly wonderful story.

I hope you enjoy these recipes! I will be making the celery juice (pic above) for sure. If you do not celebrate St. Patrick’s Day, perhaps you will take advantage of National Celery Month.

Have a fabulous weekend!

My Way, No. 11

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— Has one of your New Year’s Resolutions been to get more organized? I am going to make this ‘minimalist-chic’ entryway organizer. Crafted from a simple wood frame & bungee cords, it’s one of the easiest and most practical projects I’ve seen. As I have a few days to myself, I’m doing a lot of clearing out and re-organizing of things right now. How do you collect so much stuff? I err on the side of ‘pitch it, donate it, or give it to an unsuspecting friend or relative ;)’ if I think an item has fulfilled its purpose in my life. This comes from previously living with a roommate and relatives with “stuff” in every nook they can find — they cannot have an inch of unused space anywhere. I do have a tendency to collect way too many kitchen pieces, though…gadgets, glasses, dishes, etc. Sometimes, I have to force myself to not purchase them. And, speaking of the kitchen, take a look at this link with 50 Clever Ways to Organize Your Pots and Pans.

— The Detox Drinks have been a hit! Since the last ‘My Way‘ post, I’ve also prepared the Natural Daily Detox Remedy, Beet Juice Smoothie, Mango Ginger Lemonade, Detox Smoothie w/ Pineapple, Spinach, & Ginger, Citrus & Green Tea Smoothie (very grapefruit-y, so you’ll have to love grapefruit), Grapefruit-Cado Sunrise Smoothie, and the Detox Beet and Carrot Smoothie. I left the beets and carrots raw in the beet/carrot smoothie instead of steaming them. I added a good handful of cranberries, a 1/4 of a lime, and a tsp. of sweetener, as well. Delish! I realized the Cranberry Pomegranate Detox Juice I linked to from another site is the same as the Red and Green Festive Cocktail on my original post. So far my faves have been the pineapple-spinach-ginger (just needs a little rum — teasing 😉 ), and the Grapefruit-Cado (I added just a little extra banana).

— EATS & DRINKS: Homemade Chili-Garlic Paste, Lentil Meatballs with Lemony Pesto, Cinnamon Whole Grain Power Pancakes, Philly Cheesesteak Stew, Grilled Lobster Tails with Sriracha Butter, Cinnamon-Orange Animal Crackers, Harvest Apple Sangria with Bourbon and Thyme, Nutty Florentine Bars. Also, I want to make a batch of granola bars soon, so I found these low cal treats: Low Cal Almond-Raisin Granola Bars & Low-Fat Banana Pecan Cranberry Granola Bars. I usually do not use a recipe for granola bars, but I wanted to try to control the portions and cal count. There’s not a lot of sense in eating something supposedly healthy if it’s going to have 500 calories per serving, lol.

— I updated my blogroll and photo gallery.

— As you know, I have a series of posts on mental health. I will try to post another installment soon, but I like to take the opportunity to share a few related articles here. I found this quite heart-breaking: http://atlantablackstar.com/2015/01/11/racial-discrimination-behind-high-suicide-rates-young-black-men-proving-dire-need-combat-stigma-depression/

— I would like to do another WhirlwinDISH post soon, too, but my meals have pretty much been the detox smoothies, salads, bagel sandwiches, and the salmon-Thai coconut soup recipe collision. I saw a recipe for a Salade Niçoise Wrap, so I started craving Niçoise. I put together a simple one with cold roasted veggies and a light vinaigrette. Besides just lettuce and tomato, Niçoise was the first type of salad I ever prepared. It is the reason for my love of cold, salty potatoes.

Pic’d: boiled eggs, roasted turnips, boiled Peruvian potatoes, roasted white asparagus, roasted red bells, roasted golden beets, radishes, roasted rutabagas, grilled marinated artichokes, tuna, toasted walnuts, capers, and black olives. I have never been able to get used to the color of purple potatoes. They came in a mixed bag, and it was the sole boiled potato in the fridge. I subbed asparagus for my normal haricots verts. I need to pick up anchovies, so I had to make-do without them. I added the walnuts because I read they are terrific in upping your serotonin levels.
After posting about How to Eat in Europe on a Budget, I saw a perfect picnic opportunity. What do you do when you have a few days to yourself? Have a “girly” day: an indoor picnic for one, pretend you are in Europe & put on your Maurice Chevalier records, soak in a bubble bath (Homemade Bubble Baths), give yourself a facial (10 Homemade Facial Scrubs), bubbling water spa pedicure, warm hand wax and manicure, deep condition your hair (Homemade Deep Conditioner and Hot Oil Treatment), don your best fluffy ‘hotel-style’ robe and slippers, and turn on your heated back and neck massagers. My picnic included a sandwich inspired by the Pan Bagnat I posted several months back. I stuffed a round mini-loaf with all the same Niçoise toppings except the turnips, rutabagas, and walnuts. I also added a little avocado and raw green bell pepper. Guess what I used for the bread? The bagel recipe, of course! I know you probably think I’m going a little too far with the reshaping the bagels, haha. That super-quick bagel recipe, though, is the next best thing for me since (well, it is sliced bread, so that analogy won’t work)…since Noosa Honey Yogurt, I guess.

And, as I am keeping it alcohol-free for a couple of weeks, I made myself a little kicked up green tea in a flask (it helps with the illusion 😉 ): Green tea, honey, ginger, lemon juice, lemon zest, & red chiles. Who needs bourbon when it’s this good? A set of 2 of these flasks in a nice leather bag came by way of a very good family friend. We lost touch with him for years, and through very miraculous and random circumstances found him again. Anyway, I have him to thank for this lovely picnic memory. I cherished a few pear slices and some sugar & spice frozen cranberries (raw sugar, cinnamon, nutmeg, and cloves). After the Holidays, I always keep craving cranberry sauce, so this satisfied my need. I think I could eat a whole cup or two in one sitting, I love it so much. A lot less damage this way, with probably less than a 1/4 tsp. of sugar.

— Scroll down to see this wicked decent DIY Zipper Cuff Bracelet and also check out this DIY Gold Hinge and Chain Bracelet.

— Article: Why Are So Many Drinks Flavored with Honey? Because it’s yummy??? I received honeyed bourbon as a Holiday gift. Yums. This article also includes comparisons between honey, agave, xylitol, and stevia. What about maple? Maple bourbon is good, too. Scratch my earlier statement about the green tea…maple bourbon might be all the world ever needed.

‘Til we meet again!

7 Detox Smoothies With Added Health Benefits

7 Detox Smoothies With Added Health Benefits.

I hope you all are having a marvelous Thanksgiving weekend (if you’re in the States celebrating). I thought I would again post a sort of detox/cleanse option for post-Holiday eats. Please check my previous posts for Hydrating Vitamin Refreshers and DIY Sprouts. I chose lighter fare this year and have an abundance of fruit leftover. So, I thought fruit smoothie detox recipes would be nice. I searched for recipes with pomegranate and raspberries and found this easy Antioxidant Smoothie recipe. There are several recipes listed on this site, but I plan on whipping up that one first.

I try not to get too hung up on certain diets or what the new latest thing we should be eating or should not be eating is…but, I do like to eat a little more “clean” if I’ve had a few heavier meals. That’s what these post-Holiday posts are about. I just use them as a guideline and use the foods I have available at the time. When I was younger, I would listen to everything anyone who ever wrote a book about food said. These days, I listen to what my body says and try to eat as many things as close to their natural state as I can. I do like unhealthy foods, too (as I unfortunately grew up with them), but I figure if I can eat for the most part what God told us to eat or not eat…I’ll be OK, lol. I try not to over think it. Even though I didn’t indulge too much this Holiday, I still think smoothies are a good idea. They are always a good idea, right? They can make me a bit chilly this time of year, though, so I usually follow them up with a hot cup of tea. I steep all kinds of goodies I have in the house for a nice, cleansing tea. Very soothing.

Hope you enjoy the recipes!

My Way, no. 1

I did it my way…The reason I write this blog is to give myself a personal outlet for the many things that come my way in life. I find it to be a soothing process. There are so many random things I come across, though, so I decided to combine them into semi-regular posts. Some will be happy and delightful things, some sad and heart-wrenching, some will perhaps be things I find frustrating, and some things will just be. Consolidating these various thoughts will save me quite a bit of time (instead of writings posts for each individual subject). And, it will give me a chance to update you on all of the things I am doing (or hope to do). Hopefully, you will find a few things that interest you along the way – my way.

— Have I told you how much I love my local food co-op, Food Conspiracy? I really feel so blessed by becoming a member/owner. The staff is top notch and just a stellar group of people. I need to do a ‘To Market to Market’ post on them sometime soon. Their social page has a wealth of info, and I found that October is National Co-op Month. If you are not currently connected with a food co-op, you might check into availability in your area. October is also Non-GMO Month.

— I have continued on the smoothie bender that started after my Pomegranate Brunch. Now I have been making a carrot cake smoothie every day! I adapted it from the 2nd carrot cake smoothie recipe in my Dessert Smoothies post. I love it so much, I actually took the time to write down the ingredients. It’s so filling. Here’s what I’ve been putting in it:
1/2 C. Bananas, sliced, then frozen
1 C. Carrots, sliced, then frozen
2 Pitted Prunes, chopped
3 TBSP Rolled Oats
1/4 C. Homemade Non-Fat Yogurt (not drained of whey)
6 fl. oz Whey (drained from homemade yogurt)
2-3 Whole Almonds
1 tsp Maple Syrup
1/2 tsp Raw Coconut Butter
1/4 tsp Vanilla Extract
1/4 tsp Fresh Ginger, grated
1/8 tsp Cinnamon
Whole Nutmeg, few gratings

— Just wow…take a look at this Victorian Steampunk Computer.

— No easy way to say this…The continuing story about the 43 students in Mexico has had me in tears. It’s a difficult subject for me to write about. I will just ask that everyone pray for all involved and the country as a whole.

— After making my Coconut Moscow Mule Frozen Yogurt, I’ve been thinking of ways to use ginger beer syrup (made from the homemade concentrate). Pancakes come to mind, drizzled over other frozen treats, maybe over fish or chicken (or bacon!), and I used it as the flavor base for a batch of granola.

— I made these fried green tomatoes (from my local Asian Market) with spicy blue cornmeal. I thought to test them out for Thanksgiving, but I’m not so sure about the color. It might be too different for others. They had a bit of red in them. FGT are one of my most pleasant food memories from childhood. (Pic’d with homemade blue corn-almond chips & lacto-fermented salsa.)

— This article on mental health made me sad, but I thought it was very informative: http://thelamron.com/2014/10/24/fame-excuse-media-exploit-mental-illness/

— A couple of recipes that are calling to me: Whole Wheat Pumpkin Ale Donuts, Sticky Gingerbread Puddings with Ginger Wine & Brandy Sauce.

I have created a separate menu category for these posts if you wish to check them out in the future. This blog theme has a hidden menu that you can find by clicking the 3 lines in the upper right hand corner of the screen.

See you next time!

Recipes: Dessert Smoothies

While the temps were in the 100s here in Tucson, I probably only made smoothies a couple of times. Now, after my pomegranate brunch, I have been making them every day. I have actually made that same combo of pom, lime, apple, and banana several times. My ‘normal’ routine is to eat whole fruit for breakfast, then whatever strikes my fancy for the rest of the day. Most days, at least one banana is included in that routine. So, they have made up the base for many of my smoothies. I previously did not care for the flavor of banana in smoothies, but my tastes have changed. Sometimes, I use my homemade yogurt for a little pro-pro boost.

I usually freestyle my smoothies with what I have on hand, but I thought I would round up a few recipes to post. Even if you don’t use the exact ingredients, you can keep them in the back of your mind (for when you feel like whipping one up). Sometimes, I use smoothies to cover the flavor of supplements like meal replacements, etc. I did that for this one:

It was made with banana, coconut butter, apple, lime, carrots, pom, vanilla, mint, beet, and a vegan meal replacement powder. I could still taste the ‘powdery-ness’ of the powder, but the overall flavor was yummy.

If you are having a brunch, you can make up a few different flavors and put them in shot glasses kept on ice. I took a pic of this one in a shot glass:

I was craving peanut butter & banana, but I didn’t have any peanut butter. So, I subbed roasted tahini, and added flax, vanilla, raw agave, and a pinch of vitamin powder. I just added the agave because I have a sweet tooth, but I’m sure it would have been fine without it. It was delish! (I usually don’t garnish my smoothies for my everyday drinks. I just did for these because I decided to take pics 😉 ).

As I do indeed have that sweet tooth, I thought smoothie recipes based on popular desserts would be fun. Hope you enjoy these!

Carrot Cake Smoothie

One more Carrot Cake Smoothie

Eggnog Smoothie

Apple Pie Smoothie

Red Velvet Smoothie

Key Lime Pie Smoothie

Banana Cream Pie Smoothie

Pineapple Upside-Down Cake Smoothie

Cinnamon Bun Smoothie

Strawberry Shortcake Smoothie

Another Strawberry Shortcake Smoothie

Caramel Apple Protein Smoothie

 

 

Fermented Foods

Happy Columbus Day! Hopefully, many of you in the States are off for the day. After posting about basic equipment for your kitchen, I was inspired to make a batch of homemade yogurt in my slow cooker. Homemade yogurt is so easy (though I still love to purchase Noosa Honey Yogurt. SO good!). That led me to this post about fermented foods. I started to take an even greater interest in fermentation after reading about how awesome homemade sauerkraut is for us. Please follow that link for some great info on the fabulousness of fermentation.

I tried to find easy instructions for homemade yogurt to post, and I thought this link gave pretty good info: Slow Cooker Yogurt. I have made mine similar to this method. I keep the yogurt base plain and add flavorings later as desired. *This is a little off the topic, but…if you don’t fancy having a bath towel sitting on your kitchen countertop to keep your yogurt warm, you can always make a fabric cover for it. You can do one totally from scratch or take a short cut. My short cut tip is to take a pillowcase or bag with a pattern you like (perhaps matching your kitchen colors) and sew a thick material to the inside. You can also do a layer of insulation in between. Obviously you would measure it to the size of your pot. You can sew elastic around the top of the case/bag for a snugger fit. If you are a stellar sewer, though, you can just do the whole thing from a piece of fabric (and get as creative as you like). I think a quilted pattern would be cute.*

Once I have my yogurt made, I use a lined strainer to drain the liquid from it. 1 gallon of milk gives me about 2 1/2 of these 24 oz. jars.

It’s nice and thick after draining, but you can always add a little Kosher gelatin if you want. There are so many uses for your homemade yogurt, both plain and sweetened. You can use it as you would sour cream, cream cheese, creme fraiche, make frozen yogurt, add it to smoothies, and so much more. I used it to replace mayo here:

–In case you’re interested, that is salmon salad with spicy grain mustard and a carrot, homemade pickled raisins, pickled garlic, apple, red onion, and lentil sprout salad. Don’t laugh, but I got on this kick of putting things on “fried” polenta “buns.” I’m sure it’s just a phase. I used nutritional yeast in that pic (to save a few cals), but my fave is to add sharp cheddar, parm, or other cheeses. I love the toasted sesame seeds on top.–

Fruit & yogurt parfaits are one of my favorite things to make with my yogurt:

I think yogurt making is an especially fun activity for kids to watch, and you can teach them about the process of fermentation. After I have drained the liquid (whey) from my yogurt, I start on my other fermented foods. You don’t always have to use whey, but I try to make use of it. I mentioned the sauerkraut, but I’m making cultured salsas now, as well. They are both super simple.

And, I fermented beets and just a bit of kale for the first time.

The kale was an experiment. I may use it for a different spin to my Polish dogs and kraut…or something…I don’t know. I miss all the Polish food I grew up with in NY! We have a couple Polish restaurants here in Tucson, though. I need to get to them more often.

Here are a few recipes & tips to give you an idea of what to do (and why you’re doing it).

Benefits of Fermented Foods,

Lacto-fermented Salsa,

Cultured Salsa,

Lacto-fermented Sauerkraut

The salt you use is also very important, so this link will give you a little insight into that: Choosing Salt for Fermenting

Have a great rest of the Holiday & Happy Fermenting!

Pomegranate Brunch

I wanted to share a few pics from a pomegranate-themed brunch I had. It wasn’t super fancy or super casual — kind of in between.

I thought a homemade granola would be nice, as it’s one of my favorite breakfast treats. Far too often I grab granola or snack bars at the store because they are convenient. Many times I don’t even really care for the ones I choose. I just grab whatever in a hurry. I picked up some that were on sale one day and found they had peanut butter flavoring. How hard is it to have real peanut butter? I remember the first time I made my own granola — it was with a raw honey from a beekeeper in New York State. I went with a couple of friends to a very rural part of Upstate (no electricity, etc.) to meet the beekeeper. He only charged $10 for a gallon of the deliciously sweet nectar. My only problem once we arrived was…the bees. I was SO scared. They were everywhere, and I finally had to jump back in the car for terror. I had never been stung, and I (thankfully) still haven’t. One of my friends thought it was so cool, though, and played with the ones without stingers. Stinger or not, I wasn’t taking any chances, lol! Anyways…this granola included: dried pomegranate and peaches, raisins, oats, home puffed spelt, coconut, flax seeds, pepitas, cashews, and spicy dark chocolate chunks. I coated it with a mixture of roasted tahini, cinnamon, vanilla, and raw agave. I still use honey a lot, but I have mucho agave right now. I melted the chocolate and added chile, let it cool, then broke it into chunks. I have craved spicy chocolate ever since a co-worker gave me some spicy truffles from a local resort. This granola is great with yogurt, milk, or just plain by the handfuls.

This was a non-alcoholic brunch, so I made smoothies and DIY tea. The smoothie was simply pom, lime, apple (skins on), and banana. Very light and refreshing. Make your own tea: herbs from a local farmer, dried fruit, and dried zest. I would like to get really creative with the DIY Tea Bar one day, but it was a last minute idea. The main part of the brunch was the pancakes, which were delish: sourdough cornmeal/whole/heirloom wheat cakes with fresh pom syrup and pom seeds. Very filling!

So many things you can do with poms, sweet and savory! I want to try my hand at this cake soon: Turkish Pom, Pistachio, and Cardamom Cake. I posted it on my previous blog, but missed re-posting it here. I am not great at baking cakes from scratch, but I might take a stab at it. I am really not good at cake decorating, so this rustic-looking recipe is doubly appealing. I think it would be perfect for brunch.