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8.08.2011
7.19.2011
Raw Ice Cream Sandwiches
How does one properly enjoy a hot summer eve? I vote with a fork, spoon, or fingers and something sweet. Last night I made my first ever raw chocolate cookie to use as the sandwich for banana soft serve. The great part about these raw treats is that they are made with REAL FOOD so you don't have to worry about over-indulging. Your body recognizes it as actual food so it will digest it as such, not like the average ice cream sandwich would. I tried to take some decent photos to share however the lighting in the kitchen is so horrible that you just have to trust that it will taste good... the picture will not do these guys any justice!
For the Chocolate Cookies you will need the following:
1 1/2 cups oat flour (toss oatmeal in a food processor and grind into a flour)
1 heaping cup dates, pitted
3 TBS coconut nectar, agave, or maple syrup
4 TBS coconut butter
3 TBS cacao powder
1 TBS water
Process oat flour. Mix with cacao powder and set aside. Mix remaining ingredients in food processor until thoroughly combined. Once a consistent paste is formed, add flour mix and blend well. With a rolling pin, spread into a thin layer and cut out cookies. Let your creativity take over and use fun cookie cutters or else use the top of a glass. Works like a charm when strapped for the proper utensils. Place cookies on a sheet and freeze for at least one hour.
Meanwhile...
Take at least 4 frozen bananas (previously peeled, cut into smaller portions, and frozen overnight) and blend well. This may take a few minutes depending how much banana you have. Add 1-2 tsp vanilla extract if desired (or maca powder for a hint of butterscotch! yum!) Place back in freezer until cookies are well set.
Once the cookies have hardened, remove from freezer and assemble your sandwiches.Eat devour immediately! Make sure to store leftovers in a sealed container in the freezer for another sweet tooth indulgence!
If you are having an extra sweet tooth, as I usually am, try adding a bit of Caramel Sauce to the mix. To whip up this easy and tasty treat you will need:
1 cup dates, pitted
1/4-1/2 cup almond milk
1 TBS raw honey, coconut nectar, or agave
1 tsp vanilla extract
pinch of sea salt
Blend well in blender or food processor. For more of a spread-like consistency use 1/4 cup of milk at first and add more if you prefer a thinner "sauce".
For the Chocolate Cookies you will need the following:
1 1/2 cups oat flour (toss oatmeal in a food processor and grind into a flour)
1 heaping cup dates, pitted
3 TBS coconut nectar, agave, or maple syrup
4 TBS coconut butter
3 TBS cacao powder
1 TBS water
Process oat flour. Mix with cacao powder and set aside. Mix remaining ingredients in food processor until thoroughly combined. Once a consistent paste is formed, add flour mix and blend well. With a rolling pin, spread into a thin layer and cut out cookies. Let your creativity take over and use fun cookie cutters or else use the top of a glass. Works like a charm when strapped for the proper utensils. Place cookies on a sheet and freeze for at least one hour.
Meanwhile...
Take at least 4 frozen bananas (previously peeled, cut into smaller portions, and frozen overnight) and blend well. This may take a few minutes depending how much banana you have. Add 1-2 tsp vanilla extract if desired (or maca powder for a hint of butterscotch! yum!) Place back in freezer until cookies are well set.
Once the cookies have hardened, remove from freezer and assemble your sandwiches.
If you are having an extra sweet tooth, as I usually am, try adding a bit of Caramel Sauce to the mix. To whip up this easy and tasty treat you will need:
1 cup dates, pitted
1/4-1/2 cup almond milk
1 TBS raw honey, coconut nectar, or agave
1 tsp vanilla extract
pinch of sea salt
Blend well in blender or food processor. For more of a spread-like consistency use 1/4 cup of milk at first and add more if you prefer a thinner "sauce".
7.11.2011
Granola Is Not Just For Hippies
Alright. So my go-to granola recipe is awesome and blows store bought granola out of the water anyday. This granola is made sans oil- creating a less greasy and extra crunchy heavenly delight. And being homemade makes it oh so much better! Granted it is not raw... but like I mentioned before I never intend to be 100% raw and this recipe is part of the reason why.
The original recipe (adapted by Ellie Krieger) goes something like this:
3 cups old-fashioned rolled oats
1/2 C pure maple syrup
1/2 C chopped pecans
1/2 C chopped almonds
1/2 C chopped walnuts
1/4 C sunflower seeds
1/2 C raisins (optional)
1-2 TBS cinnamon
1/4 tsp salt
Mix together oats, nuts, salt and cinnamon in a large bowl. Add maple syrup and mix until evenly coated. Spread evenly on a lightly greased baking sheet and bake at 375 F for 15 minutes. After 15 mins, remove from oven and toss granola around with a spatula. Be sure to 'unstick' the oats that may be stuck to the pan to keep them from burning. Add raisins now if you'd like to cook them a bit. Place back in the oven for another 10-15 minutes or until lightly browned and crunchy. Careful not to let burn!
Here's my take:
1 1/2 - 2 C oats
1/2 C chopped pecan
1/4-1/2 C chopped almond
1/4-1/2 C pure maple syrup
lots of cinnamon
few handfuls of raisins
half handful of shredded coconut
sometimes a pinch of salt
Typically I just throw whatever I have on hand in the mix. My favorites include (I didn't even realize I bought dry roasted almonds until now. whoops! I'm a die-hard raw nut fan).
I leave out the walnuts & sunflower seeds since I prefer the combo of almond, pecan, and maple syrup without the rest. Throw in whatever sounds good to you based on taste preferences.
I throw it on a baking sheet and try not to forget about it in the oven like I tend to when baking/multitasking but it's hard not to because your kitchen will smell AMAZING. Since I usually halve the recipe I take it out between 10 - 15 minutes to add the raisins, throw it back in for 8-10 addt'l minutes.
This morning my batch came out looking like this -tasty- but smelling even better
The original recipe (adapted by Ellie Krieger) goes something like this:
3 cups old-fashioned rolled oats
1/2 C pure maple syrup
1/2 C chopped pecans
1/2 C chopped almonds
1/2 C chopped walnuts
1/4 C sunflower seeds
1/2 C raisins (optional)
1-2 TBS cinnamon
1/4 tsp salt
Mix together oats, nuts, salt and cinnamon in a large bowl. Add maple syrup and mix until evenly coated. Spread evenly on a lightly greased baking sheet and bake at 375 F for 15 minutes. After 15 mins, remove from oven and toss granola around with a spatula. Be sure to 'unstick' the oats that may be stuck to the pan to keep them from burning. Add raisins now if you'd like to cook them a bit. Place back in the oven for another 10-15 minutes or until lightly browned and crunchy. Careful not to let burn!
Here's my take:
1 1/2 - 2 C oats
1/2 C chopped pecan
1/4-1/2 C chopped almond
1/4-1/2 C pure maple syrup
lots of cinnamon
few handfuls of raisins
half handful of shredded coconut
sometimes a pinch of salt
Typically I just throw whatever I have on hand in the mix. My favorites include (I didn't even realize I bought dry roasted almonds until now. whoops! I'm a die-hard raw nut fan).
I throw it on a baking sheet and try not to forget about it in the oven like I tend to when baking/multitasking but it's hard not to because your kitchen will smell AMAZING. Since I usually halve the recipe I take it out between 10 - 15 minutes to add the raisins, throw it back in for 8-10 addt'l minutes.
This morning my batch came out looking like this -tasty- but smelling even better
7.10.2011
Overnight Oats!!
I've fallen in love with this reallllly easy and delicious way to enjoy oatmeal- one of my all time favorite foods that I've missed lots in the past year. Techniqually I consider this raw as you do not have to cook. So for all those folks out there who complain they don't have enough time in the morning to prepare a breakfast before running out the door to work- worry no more! With this no cook method there is limited cleaning and minimal prep time... such a quick way to eat healthy when life seems too busy.
The easiest way to prepare these is by using an old glass jar - 8 oz. - that you still have the lid (i.e. jam jars, nut butter jar etc.). This way you can save time and energy by eating them right out of the same container you prepare them in. Add equal amounts oats and liquids. A filling amount is usually 1/2 cup old-fashioned rolled oats with 1/2 milk of your choice. I'll add some honey or agave to give it a touch of sweetness and lots of cinnamon as I am obsessed.
SO, measure out the amount of ingredients you would like, give it all a good stir, and let it sit overnight in your fridge. In the morning, the oats will have softened in the liquid and you can add whatever you'd like to add flavor.crunch.whatever your heart desires.
Ideas for optional additions to add in the morning/before you eat:
bananas
berries
granola
chopped nuts
dried fruit
shredded coconut
nut butter
jam
cacao powder
yogurt
chia seeds
honey
extra milk
If you don't fancy cold oats, there is always the option to heat them up a bit.
The easiest way to prepare these is by using an old glass jar - 8 oz. - that you still have the lid (i.e. jam jars, nut butter jar etc.). This way you can save time and energy by eating them right out of the same container you prepare them in. Add equal amounts oats and liquids. A filling amount is usually 1/2 cup old-fashioned rolled oats with 1/2 milk of your choice. I'll add some honey or agave to give it a touch of sweetness and lots of cinnamon as I am obsessed.
SO, measure out the amount of ingredients you would like, give it all a good stir, and let it sit overnight in your fridge. In the morning, the oats will have softened in the liquid and you can add whatever you'd like to add flavor.crunch.whatever your heart desires.
Ideas for optional additions to add in the morning/before you eat:
bananas
berries
granola
chopped nuts
dried fruit
shredded coconut
nut butter
jam
cacao powder
yogurt
chia seeds
honey
extra milk
If you don't fancy cold oats, there is always the option to heat them up a bit.
6.24.2011
Sleeping Naked is Green!!
Just finished Sleeping Naked is Green, and I can't help but mention how this book has inspired me to "green" a bit more in my own life. With the tag line "how an eco-cynic unplugged her fridge, sold her car, and found love in 366 days" this book sums up a year in the life of a 20-something Canadian reporter & film critic who makes a change everyday for an entire year to live more sustainably and "greener". Vanessa Farquaharson is brutally honest and nothing short of hilarious in her story of changes, ranging from easy to those a tad more drastic, such as selling her car. I was able to pull many ideas and inspirations from this great read. Some that I am starting or re-enforcing in my life include:
1) No more tissues-switch to organic cotton handkerchiefs: I grew up so grossed out by my Dad's hankies. Even recently I cringed when my Mom was using one... blowing your nose in a cloth and then reusing it? Kind of gross. But if you aren't sick and blowing your nose every 5 seconds, I think this is a simple change to make. I certainly don't enjoy seeing the garbage can pile up with snot rags that head to the landfill. Instead they'll be washed and reused. yippee!
2) Diva Cup. For life. 'nuff said.
3) No more Q-tips. You're techniqually not suppose to shove those in your ears anyways.
4) No more to-go cups or take out containers. I am already pretty good about this. I limit my consumption of plastics and disposable crap as much as possible. Even if it is biodegradable and not plastic, I still am not having it. I can manage without, thank you very much.
5) No more gum. While I may offend someone if I ate too much garlic-sorry ahead of time- I need to give up this horrible habit that is full of artificial sweeteners, colors and derived from petroleum.
6) Register with Freecycle. Who doesn't like free stuff?
7) No more nailpolish. I already gave up regular nailpolish a long time ago. All the chemicals made me feel like I was loosing thousands of brain cells in a mere few minutes it took to paint (and I probably was). I don't care enough about my nail color to loose precious smart cells. I'd rather stay in the nude.
8) Drink only loose leaf tea in a reusable tea infuser. I'm half way there. And I vow to compost any tea bags when I'm in a pinch.
9) Air dry all clothes. I have been slacking the past few years due to pure laziness I suppose. & too I usually need to shrink my clothes so they fit right.
10) No more disposable straws.
11) Use a rain barrel to collect rain water. Once I'm settled into P'burgh, it's on!
12) No more Post-Its.
13) Drink local. Local as in 250 miles.
14) & oh yes! sleep naked! However I can't do that yet. Not appropriate as I am currently camping out in my brother's living room.
There are definitely more changes that I will embark on as soon as I live on my own. & too I don't need to go into THAT much detail about those that are a wee bit personal. Regardless, I'm eager to switch up some of my practices and discover what I learn. I highly recommend this book. Check your local library (it is in Chicago's Public Library circulation), buy used on amazon or just buy and share with someone else!
Happy greening!
1) No more tissues-switch to organic cotton handkerchiefs: I grew up so grossed out by my Dad's hankies. Even recently I cringed when my Mom was using one... blowing your nose in a cloth and then reusing it? Kind of gross. But if you aren't sick and blowing your nose every 5 seconds, I think this is a simple change to make. I certainly don't enjoy seeing the garbage can pile up with snot rags that head to the landfill. Instead they'll be washed and reused. yippee!
2) Diva Cup. For life. 'nuff said.
3) No more Q-tips. You're techniqually not suppose to shove those in your ears anyways.
4) No more to-go cups or take out containers. I am already pretty good about this. I limit my consumption of plastics and disposable crap as much as possible. Even if it is biodegradable and not plastic, I still am not having it. I can manage without, thank you very much.
5) No more gum. While I may offend someone if I ate too much garlic-sorry ahead of time- I need to give up this horrible habit that is full of artificial sweeteners, colors and derived from petroleum.
6) Register with Freecycle. Who doesn't like free stuff?
7) No more nailpolish. I already gave up regular nailpolish a long time ago. All the chemicals made me feel like I was loosing thousands of brain cells in a mere few minutes it took to paint (and I probably was). I don't care enough about my nail color to loose precious smart cells. I'd rather stay in the nude.
8) Drink only loose leaf tea in a reusable tea infuser. I'm half way there. And I vow to compost any tea bags when I'm in a pinch.
9) Air dry all clothes. I have been slacking the past few years due to pure laziness I suppose. & too I usually need to shrink my clothes so they fit right.
10) No more disposable straws.
11) Use a rain barrel to collect rain water. Once I'm settled into P'burgh, it's on!
12) No more Post-Its.
13) Drink local. Local as in 250 miles.
14) & oh yes! sleep naked! However I can't do that yet. Not appropriate as I am currently camping out in my brother's living room.
There are definitely more changes that I will embark on as soon as I live on my own. & too I don't need to go into THAT much detail about those that are a wee bit personal. Regardless, I'm eager to switch up some of my practices and discover what I learn. I highly recommend this book. Check your local library (it is in Chicago's Public Library circulation), buy used on amazon or just buy and share with someone else!
Happy greening!
6.23.2011
Are you a dipper?
I AM!
"Food is a vehicle for sauce"-Mike Bancroft of Chicago's Co-op Image Hot Sauce. I agree! I love dips, spreads, and sauces SO much that sometimes I find myself looking for something, anything JUST to enjoy the former. Jazzin' up food = fun. Bland food = not fun. Some of my favorites are salsa, guacamole, ketchup, spicy mustard, spinach artichoke, Sriracha hot chili, horseradish, BBQ, hummus, babaganoush, pesto, nut butters.... I'll stop here cause the list just goes on and on. I will never deny a dip- given its vegan friendly. On the sweeter end I love honey, maple syrup and on occasion agave. Maple syrup mixed with raw cacao power= hello best homemade chocolate sauce ever!
For ketchup, barbeque, etc. I had to find a brand that doesn't add sugar (since avoiding processed and refined sugar is my 'thing'). I really like Organicville. Very tasty and its well worth the switch from high-fructose corn syrup laden Heinz (my apologies to Heinz as I owe much to the family and company that will be providing me the gorgeous 388 acres of farmland at Chatham's Eden Hall Campus. In respect of this... I can't bash Heinz too much :) If I wasn't so anti-HFCS trust me I'd be lovin' on that Heinz 57.
While I should be putting up some enjoyable recipe for my fave- I'm out of town and without all my recipes. To make up for this, I will mention I have been on the hunt for a healthier version of Nutella to satisfy this void. While there are plenty of HFCS-free versions out there, including Chicago's local Futters, I still have not come across one that isn't sweetened with some variation of corn syrup or cane sugar. Next week I am making it a priority to come up with my own batch of chocolate hazelnut spread sweetened with local honey. Stay tuned for a recipe soon.
"Food is a vehicle for sauce"-Mike Bancroft of Chicago's Co-op Image Hot Sauce. I agree! I love dips, spreads, and sauces SO much that sometimes I find myself looking for something, anything JUST to enjoy the former. Jazzin' up food = fun. Bland food = not fun. Some of my favorites are salsa, guacamole, ketchup, spicy mustard, spinach artichoke, Sriracha hot chili, horseradish, BBQ, hummus, babaganoush, pesto, nut butters.... I'll stop here cause the list just goes on and on. I will never deny a dip- given its vegan friendly. On the sweeter end I love honey, maple syrup and on occasion agave. Maple syrup mixed with raw cacao power= hello best homemade chocolate sauce ever!
For ketchup, barbeque, etc. I had to find a brand that doesn't add sugar (since avoiding processed and refined sugar is my 'thing'). I really like Organicville. Very tasty and its well worth the switch from high-fructose corn syrup laden Heinz (my apologies to Heinz as I owe much to the family and company that will be providing me the gorgeous 388 acres of farmland at Chatham's Eden Hall Campus. In respect of this... I can't bash Heinz too much :) If I wasn't so anti-HFCS trust me I'd be lovin' on that Heinz 57.
While I should be putting up some enjoyable recipe for my fave- I'm out of town and without all my recipes. To make up for this, I will mention I have been on the hunt for a healthier version of Nutella to satisfy this void. While there are plenty of HFCS-free versions out there, including Chicago's local Futters, I still have not come across one that isn't sweetened with some variation of corn syrup or cane sugar. Next week I am making it a priority to come up with my own batch of chocolate hazelnut spread sweetened with local honey. Stay tuned for a recipe soon.
6.16.2011
26 Blessed Years
What a difference a year makes! I have been blessed with a year full of many new friends, experiences, and revelations that have helped shape me into who I am today- 26 years old and only getting younger-duh! With a new job, new perspectives and unbinding myself from a lease I flowed through my 25th year with much more fluidity. In addition to my winter exodus to Maui & living at Greenleaf, another highlight of my year was volunteering with Brian in Costa Rica for a turtle conservation program. We met awesome people from all over the world, experienced life in the jungle living off the grid, both managed to think we were dying of malaria and denghue fever, and oh yes, contributed to the conservation of sea turtles! Here are a few photos from our trip that I always enjoy:
hatchlings
watching the hatchling make it to sea at sunrise
mama turtle
my first hatchling save!
incidentals trek through the jungle
nest excavations
blue-eyed tree frog
siblings
go turtles go!
nest checks at sunrise
camp
twins
toucan
I look forward to another year full of many new people, places, and experiences! So what better way to recognize a new year of life than with a relaxing, no frills dinner with the fam. I didn't give the menu much thought as I've been really busy but we whipped up some tasty dishes that included:
*Salad (but of course!) consisting of red leaf lettuce, romaine, arugula, spinach, sunflower sprout greens, peppers, cucumber and grape tomatoes. Topped with my Mom's lemon vinagrette.
*Roasted golden beets & purple asparagus (that turn green when cooked-hmm!)
*Grilled chicken for the rest of the family.
& last but not least...
*Raw KEY LIME PUDDING for dessert! I made my mom take away my bowl after I was on my 4th(??) helping. It's just that good. Brian and I also shared some Raw & Fine chocolates I picked up last minute. His allergy to avocados completely slipped my mind when planning to make the pudding and avos are the main ingredient, whoops! Chocolate to the rescue!
For those who would like to indulge in the goodness of a healthy & raw alternative to key lime pie or for a fun twist on a pudding... DO try this at home.
Key Lime Pudding:
4 ripe avocados
1/2 cup lime juice (plus 1 tbsp for stronger lime flavor)
~ 1 TBSP lime zest
1/2 cup raw honey
1/2 cup cold-pressed virgin coconut oil, melted
pinch of celtic salt
Blend well on high in a blender or food processor. Eat right away, chill if desired for later, or use as a pie filling for key lime pie. Top with crushed macadamia nuts or shredded coconut for something extra. & enjoy enjoy enjoy!
hatchlings
I look forward to another year full of many new people, places, and experiences! So what better way to recognize a new year of life than with a relaxing, no frills dinner with the fam. I didn't give the menu much thought as I've been really busy but we whipped up some tasty dishes that included:
*Salad (but of course!) consisting of red leaf lettuce, romaine, arugula, spinach, sunflower sprout greens, peppers, cucumber and grape tomatoes. Topped with my Mom's lemon vinagrette.
*Roasted golden beets & purple asparagus (that turn green when cooked-hmm!)
*Grilled chicken for the rest of the family.
& last but not least...
*Raw KEY LIME PUDDING for dessert! I made my mom take away my bowl after I was on my 4th(??) helping. It's just that good. Brian and I also shared some Raw & Fine chocolates I picked up last minute. His allergy to avocados completely slipped my mind when planning to make the pudding and avos are the main ingredient, whoops! Chocolate to the rescue!
For those who would like to indulge in the goodness of a healthy & raw alternative to key lime pie or for a fun twist on a pudding... DO try this at home.
Key Lime Pudding:
4 ripe avocados
1/2 cup lime juice (plus 1 tbsp for stronger lime flavor)
~ 1 TBSP lime zest
1/2 cup raw honey
1/2 cup cold-pressed virgin coconut oil, melted
pinch of celtic salt
Blend well on high in a blender or food processor. Eat right away, chill if desired for later, or use as a pie filling for key lime pie. Top with crushed macadamia nuts or shredded coconut for something extra. & enjoy enjoy enjoy!
6.13.2011
Choosing Your Produce With Intention
Unfortunately at this point in time we cannot assume all food is created equal. We can't just walk into a store & pick out any old piece of produce... or anything for that matter. The government and giant ag companys have done a mighty fine job of covering up nasty ingredients that accompany our food unbeknownst to the common shopper. So until we change this for good- we must educate ourselves on what to buy and most importantly VOTE WITH OUR FORKS.
Let's be honest. Produce can be expensive. Eating healthy can be expensive & it is. Approach your grocery bill as your healthcare plan and insurance... taking charge of your health by deciding what to put in your body will hopefully keep down medical bills in the future. At least we hope. I just came across the latest list of the Dirty Dozen. These are the 12 most common items of produce that should be the ones you always buy organic or ensure your local farmer are growing sans pesticides. Considering produce is the majority of what I purchase I have to pick and choose my battles. I simply can't buy all organic at this point. So how do I tackle this? I always, always, always make sure my apples are organic and thank goodness since they just topped the list. However, I eat way too many cucumbers to justify organic vs. conventional so I opt for the latter and simply peel. When choosing conventional I do my best to know the practices of the farm since many farms are not certified organic yet do not use pesticides, herbicides, kill your body-cides. These are mostly small, local farms you find at smaller markets and farmers markets.
Let's be honest. Produce can be expensive. Eating healthy can be expensive & it is. Approach your grocery bill as your healthcare plan and insurance... taking charge of your health by deciding what to put in your body will hopefully keep down medical bills in the future. At least we hope. I just came across the latest list of the Dirty Dozen. These are the 12 most common items of produce that should be the ones you always buy organic or ensure your local farmer are growing sans pesticides. Considering produce is the majority of what I purchase I have to pick and choose my battles. I simply can't buy all organic at this point. So how do I tackle this? I always, always, always make sure my apples are organic and thank goodness since they just topped the list. However, I eat way too many cucumbers to justify organic vs. conventional so I opt for the latter and simply peel. When choosing conventional I do my best to know the practices of the farm since many farms are not certified organic yet do not use pesticides, herbicides, kill your body-cides. These are mostly small, local farms you find at smaller markets and farmers markets.
6.12.2011
I Love Quinoa... You Should Too
Here is a mini tribute to my favorite grain: quinoa (pronounced KEEN-WAH). This grain was first cultivated over 7,000 years ago in South America and was a staple in Mayan, Incan and other native diets. Translating to "mother grain" from the Quechua language-its seems to me a no brainer it is an excellent source of nourishment. Quinoa is both easy to cook (& quick!) and available now at most stores (bulk bins at Whole Foods/local coop will be the most economical). Quinoa is a gluten-free grain that can be enjoyed by all and should be based on its nutritional profile. Considered a complete protein as it has all 8 essential amino acids, it is a nutrition powerhouse. One of the amino acids it is high in is lysine- an acid that most other grains are lacking in. Quinoa contains more iron than most other grains, and is also a good source of calcium, phosphorus and B vitamins.
Most common varieties are in red, white, and black. Right now I have a confetti mix of all three but red is my favorite as I find it to have the most flavor (nutty if you will) on its own. Just like rice and many other grains it is prepared in a 2:1 ratio (2 cups water: 1 cup quinoa). There are many ways to enjoy quinoa (consider it an excellent substitute for rice, pasta, oatmeal, millet, etc). Another way to enhance its flavor is toast it for a few minutes in a skillet or at the bottom of your pan before cooked/prepared.
Below is one of my favorite recipes (I use red quinoa). Sometimes I forgo the avocado to allow the flavor of the lemon and lemon zest to steal the show.
Quinoa & Avocado Salad
Ingredients:
3 TBS raisins
2 TBS dried apricot
1 cup quinoa
1 Lemon
3 TBS olive oil
1/4 tsp coriander
1/4 tsp cumin
1/4 tsp sweet paprika
2 avocado
3 scallion
2-3 tbs coarsely chopped/toasted almond
pepper/salt to taste
Directions:
Soak raisin & apricots for 5 minutes; drain.
Bring 2 cups of water and quinoa to boil. Cover & simmer until absorbed. Fluff & turn onto baking sheet to cool.
Grate zest of the lemon and squeeze 1 TBS of lemon juice in bowl. Whisk juice, zest, oil, coriander, cumin, and paprika together.
Toss with quinoa, diced avocado, scallion, almond, raisins, and apricots.
Most common varieties are in red, white, and black. Right now I have a confetti mix of all three but red is my favorite as I find it to have the most flavor (nutty if you will) on its own. Just like rice and many other grains it is prepared in a 2:1 ratio (2 cups water: 1 cup quinoa). There are many ways to enjoy quinoa (consider it an excellent substitute for rice, pasta, oatmeal, millet, etc). Another way to enhance its flavor is toast it for a few minutes in a skillet or at the bottom of your pan before cooked/prepared.
Below is one of my favorite recipes (I use red quinoa). Sometimes I forgo the avocado to allow the flavor of the lemon and lemon zest to steal the show.
Quinoa & Avocado Salad
Ingredients:
3 TBS raisins
2 TBS dried apricot
1 cup quinoa
1 Lemon
3 TBS olive oil
1/4 tsp coriander
1/4 tsp cumin
1/4 tsp sweet paprika
2 avocado
3 scallion
2-3 tbs coarsely chopped/toasted almond
pepper/salt to taste
Directions:
Soak raisin & apricots for 5 minutes; drain.
Bring 2 cups of water and quinoa to boil. Cover & simmer until absorbed. Fluff & turn onto baking sheet to cool.
Grate zest of the lemon and squeeze 1 TBS of lemon juice in bowl. Whisk juice, zest, oil, coriander, cumin, and paprika together.
Toss with quinoa, diced avocado, scallion, almond, raisins, and apricots.
6.07.2011
Balsamic Mushroom Marinade
Here is a quick and delicious way to intensify the flavor or your shrooms. Again, I never use an actual measuring device so these are rough estimates. However, I always have more vinegar than oil.
1/4-1/2 cup balsamic vinegar
~few TBS olive oil
1 clove garlic, chopped or crushed
1 tsp fresh or dried thyme
1 tsp fresh or dried rosemary (chopped)
salt & pepper to taste
Juice of 1/2 lemon
Whisk all these together and be sure to coat each mushroom. Allow to sit at least 24 hours in fridge to marinate completely. Great way to marinate whole portobellas to grill or chopped portobellas & criminis for salads. Adds excellent flavor to salads!
1/4-1/2 cup balsamic vinegar
~few TBS olive oil
1 clove garlic, chopped or crushed
1 tsp fresh or dried thyme
1 tsp fresh or dried rosemary (chopped)
salt & pepper to taste
Juice of 1/2 lemon
Whisk all these together and be sure to coat each mushroom. Allow to sit at least 24 hours in fridge to marinate completely. Great way to marinate whole portobellas to grill or chopped portobellas & criminis for salads. Adds excellent flavor to salads!
Spuds
Do you ever wonder what to do with potatoes that have begun sprouting in your kitchen? WELL, if you don't feel like eating them anymore-plant them! Each one of the "eyes" will produce more potatoes... all you need is a container, soil, and a sunny location. We have too many potatoes at the Farmstand to sell so we've been giving them away for people to plant along with this handy article on how to grow potatoes at home. On Sunday I took an old plastic container I found in the garage, poked some holes in it for drainage and added some organic dirt and compost. Placed my taters in there...
covered them, watered, and now we wait until the fall harvest!
6.05.2011
Dane Co. Farmer's Market
What better way to spend a Saturday than in one of the greatest cities -Madison, WI- at the Farmers Market!? That is how I enjoyed this past weekend after walking the Susan G. Komen Breast Cancer 5K with my Mom & good friend Elizabeth. After the walk we drove to the center of town, refueled at Barrique's Coffee Shop and spent the next couple hours roaming the market & State St. First order of business....... HONEY! from Gentle Breeze Honey. This time around my Mom & I opted for the spun wildflower. More bitter in flavor and darker in color than our usual purchase from them.
There were so many beautiful seedlings and flowers!
There was a special cow event happenin' off the main drag featuring lots of....you guessed it....cheeeeese! I loved this massive rotating grilled cheese making device. A grilled cheese lovers paradise.
After our quick detour to the street of cheese, we ventured back to indulge in more flowers, plants, and local veggies. Our purchases included radishes, asparagus, garlic onion, yellow tomatoes, pickling cukes, swiss chard, a rare red leaf lettuce variety, and popcorn.
What a gorgeous Capitol Building in the center of market!
This man has got the right idea...
...and these guys were certainly making some good beats!
5.24.2011
A Beautiful Chicago Eve
Biking home from work last night was beautiful. After a cool and rainy/cloudy spring the warmer temperatures and SUNSHINE we have been blessed with the last week certainly have not been taken for granted. Enjoying this final hour of light left me in a state of peace. A calm Lake Michigan to my right and the sun shying away behind Chicago's skyline to my left. It takes a lot to beat natural beauty but I find there something absolutely stunning about Chicago. This city is beautiful and no matter where I am along the lakefront path-north or south-it amazes me each and every time.
It was the perfect time to enjoy a few moments of quiet near Diversey Harbor and watch the city fade from day to night.
Oh-So-Soft Skin
With as many nasty carcinogenic chemicals and additives present in personal care products on the market these days-I've cut out use of many products or switched to a natural brand. I stick to as natural as possible while keeping it kosher. Even with the most natural product on the market, ideally I only want to use homemade so that I have complete control of what is going into itThis week I made a new batch of sugar scrub for the shower. I was WAY overdue for whipping up a new scrub- if I remember correctly I ran out back in late March! Homemade scrubs and bath salts are so quick and easy if you have a food processor! (& they smell soooo good!!)
The basic ingredients for the sugar scrub are:
*Coconut or sesame oil *I use coconut as it smells amazing but sesame is best for a neutral oil
*Raw cane sugar
*Essential oil of your choice
Optional ingredients I highly encourage to add:
*raw cacao powder
*fresh fruit
::::For example::::
sugar
coconut oil
lavender essential
cacao
~OR~
sugar
sesame oil
tangerine essential
one passionfruit
What I mixed up this week:
~1/4 cup melted coconut oil
~1 1/2 cups cane sugar
~15-20 drops tangerine essential oil
~1/8-1/4 c cacao powder
**Note that I estimate all amounts. I eyeball everything & never use a formal measuring device. I just add bit by bit of what I think needs to be added until I have made a heavenly scent & texture.
Combine all ingredients in your food processor and grind away until you have a smooth, uniform consistency. Should look like this:
I transfer to an airtight jar that keeps the air and water out.
Next on my list to try are strawberries, blueberries, pineapple, & mango. Stay tuned!
The basic ingredients for the sugar scrub are:
*Coconut or sesame oil *I use coconut as it smells amazing but sesame is best for a neutral oil
*Raw cane sugar
*Essential oil of your choice
Optional ingredients I highly encourage to add:
*raw cacao powder
*fresh fruit
::::For example::::
sugar
coconut oil
lavender essential
cacao
~OR~
sugar
sesame oil
tangerine essential
one passionfruit
What I mixed up this week:
~1/4 cup melted coconut oil
~1 1/2 cups cane sugar
~15-20 drops tangerine essential oil
~1/8-1/4 c cacao powder
**Note that I estimate all amounts. I eyeball everything & never use a formal measuring device. I just add bit by bit of what I think needs to be added until I have made a heavenly scent & texture.
Next on my list to try are strawberries, blueberries, pineapple, & mango. Stay tuned!
5.23.2011
Plastic Sucks
Take a quick look at this map and fact sheet showcasing Plastic Bag Usage. Maui initiated its no bag policy in early January of 2011-right when I had arrived back on the island. I loved that every store had to participate in this ban on plastic-even WalMart (my nemesis)! I find it surprising (but not really given the way the world works) that the Big Island- so close you can see the darn thing- REJECTED the ban. Seriously?! Those who reject something like this such be ashamed of themselves; solely because they are down right idiots.
Reusable bags are where it's at. Use them and love them. You're doing the world a giant favor.
Reusable bags are where it's at. Use them and love them. You're doing the world a giant favor.
5.22.2011
Beverages with a KICK
I'm so grateful there is a whole plethora of healthy beverages out there that aren't just water. While I love love love water and never have a problem downing my recommended daily intake and then some- I thoroughly enjoy drinks with some bubbles and flavor. Aside from juices and smoothies, my favorites include kombucha (my favorite brand is GT's), coconut water, coconut kefir water, and apple cider vinegar. Just as food combinations are very important for proper digestion- so too is consuming beverages. Years back when I began drinking kombucha I loved it so much I'd down a whole bottle as fast as it will take you to read this post. This only led to bloating and discomfort. So I thought I just couldn't drink the stuff. Thankfully I tuned in. The key is drinking it on an empty stomach- or mostly empty- and sipping, not chugging. If you are so thirsty that you feel the need to chug the heck outta it, drink water! Same goes for water with ACV... enjoy it rather than devour.
If you've never tried kombucha I highly recommend it. I even got my Dad to try it a few weeks ago and after him saying no over 10 times, he ACTUALLY didn't dislike it once he caved to my persistence. Look for it at your local natural health food store-Whole Foods is always a guarantee. My favorite flavors from GT's (link above) are mango, strawberry, gingerade, and guava. They used to carry a grape that was just like drinking grape soda... the culprit in my chugging days- just too darn good!
ACV by far is the cheapest and easiest. Mix a few teaspoons in with my water and it is an instant belly pleaser! The smell may turn you off at first, as it does for many folk. Keep an open mind :) There are many benefits to incorporating apple cider vinegar into your daily regime. My go-to brand is Braggs.
Coconut water (or juice) and KeVita are my other faves. Personally I can't get enough of Amy & Brian's coconut water with pulp. The first time I tried young coconut water with pulp I thought it was one of the nastiest drinks ever! I couldn't understand how anyone could enjoy chunks of coconut in their drink. Now I'd live off it if I could. Try some coco H20 to rehydrate naturally after or before workouts, dehydration from illness, or dehydration from drinking too much the night before :) Your body will appreciate it much more than sugary Gatorade. As for KeVita-I usually go for the mango coconut flavor. It has the benefits of both probiotics (same as what you find in kombucha) and coco water.
Go ahead and give one or all of these a try if you haven't yet! I'd love to hear your thoughts :)
If you've never tried kombucha I highly recommend it. I even got my Dad to try it a few weeks ago and after him saying no over 10 times, he ACTUALLY didn't dislike it once he caved to my persistence. Look for it at your local natural health food store-Whole Foods is always a guarantee. My favorite flavors from GT's (link above) are mango, strawberry, gingerade, and guava. They used to carry a grape that was just like drinking grape soda... the culprit in my chugging days- just too darn good!
ACV by far is the cheapest and easiest. Mix a few teaspoons in with my water and it is an instant belly pleaser! The smell may turn you off at first, as it does for many folk. Keep an open mind :) There are many benefits to incorporating apple cider vinegar into your daily regime. My go-to brand is Braggs.
Coconut water (or juice) and KeVita are my other faves. Personally I can't get enough of Amy & Brian's coconut water with pulp. The first time I tried young coconut water with pulp I thought it was one of the nastiest drinks ever! I couldn't understand how anyone could enjoy chunks of coconut in their drink. Now I'd live off it if I could. Try some coco H20 to rehydrate naturally after or before workouts, dehydration from illness, or dehydration from drinking too much the night before :) Your body will appreciate it much more than sugary Gatorade. As for KeVita-I usually go for the mango coconut flavor. It has the benefits of both probiotics (same as what you find in kombucha) and coco water.
Go ahead and give one or all of these a try if you haven't yet! I'd love to hear your thoughts :)
5.15.2011
JUICE JUICE JUICE
With more and more people interested in the green juices I carry around with me I figure I'll post some more combinations. yummmmmmmm!
If you are looking for an affordable juicer check out Jack LaLanne, available at CostCo for only $80. I have a Jack LaLanne that is still going strong even after being put through hell. Amazon also is a great resource for juicers. Depending on what your budget is and what you are looking for, I am sure you will find what you need.
1 broccoli stalk
3-5 stalks of celery
1/2-1 cucumber (peeled if not organic, otherwise toss it all in)
1 apple or 1 pear (cored)
1 lemon (whole)
Few handfuls of spinach, romaine, red leaf, kale, or chard
Nub of ginger
*like I have mentioned in the other juice post, I like to add a few pieces of pineapple if I feel it needs to be sweetened or a few carrots. Lately though I've been trying to limit the sweeter veggies/fruits and stick to mostly green.
If you like ginger and carrots this is another excellent juice I've been diggin':
6-10 carrots
chunk of ginger
*these alone are excellent! Add half a lemon and/or one apple if desired.
If you are looking for an affordable juicer check out Jack LaLanne, available at CostCo for only $80. I have a Jack LaLanne that is still going strong even after being put through hell. Amazon also is a great resource for juicers. Depending on what your budget is and what you are looking for, I am sure you will find what you need.
1 broccoli stalk
3-5 stalks of celery
1/2-1 cucumber (peeled if not organic, otherwise toss it all in)
1 apple or 1 pear (cored)
1 lemon (whole)
Few handfuls of spinach, romaine, red leaf, kale, or chard
Nub of ginger
*like I have mentioned in the other juice post, I like to add a few pieces of pineapple if I feel it needs to be sweetened or a few carrots. Lately though I've been trying to limit the sweeter veggies/fruits and stick to mostly green.
If you like ginger and carrots this is another excellent juice I've been diggin':
6-10 carrots
chunk of ginger
*these alone are excellent! Add half a lemon and/or one apple if desired.
Kombucha Death
I accidentally ruined my culture. Not entirely sure what happened but my most recent batch was overtaken by mold. yuckkkkk. I have to start over. At least I had two delicious batches of successful brews! On to the next!
5.04.2011
Queen of the Sun
Monday night I attended a limited time screening of Queen of The Sun at the Musicbox Theatre in Chicago. Producer Taggart Siegel (other productions include The Real Dirt on Farmer John), takes you on a journey into the lives of bees and the now globally recognized CCD- Colony Collapse Disorder. With interviews and insight from beekeepers, scientists, and physicists; this film brings to light how CCD impacts each and every one of us. Taggart beautifully balances the spiritual and scientific elements of bees and beekeepers. What I really appreciate about the film is its non-political approach to this environmental crisis. Brought up in the Q&A with Taggart after the showing, a member in the audience asked him if he addressed the EPA and their role in protecting (or lack there of) bees. His response was that he did not want to make a Michael Moore film. Thank you Taggart. Unlike many other films out there throwing ways to take action in your face (sign this! call congress now!), Siegel inspires you to take action by simply telling the story through the eyes of the beekeepers. It would be impossible to watch this film and not feel inspired to take action in even the smallest way; purchasing local honey from the farmers market is easy, awesome support and delicious!
This winter I had my first hands-on experience with bees while living at Greenleaf. I was fortunate to work down the road a few afternoons a week for another farmer who had five hives and was kind enough to include me on one of his honey checks. I eagerly suited up and smoked the bees to check for honey. While there wasn't anything ready for us to harvest it was still great to have this opportunity. & Maui isn't too shabby of a place to remember as my first bee "lesson". I know this summer I will tap into some local Chicago hives to learn some more before I trek to Pittsburgh and work with the bees on the farm.
If you can't see Queen of The Sun at a screening here in Chicago or elsewhere... make it a point to get your hands on it when released on home video (summer 2011). It is imperative we as a society understand the importance of bees and how without them humans will suffer. I hope you enjoy this film as much as I did!
This winter I had my first hands-on experience with bees while living at Greenleaf. I was fortunate to work down the road a few afternoons a week for another farmer who had five hives and was kind enough to include me on one of his honey checks. I eagerly suited up and smoked the bees to check for honey. While there wasn't anything ready for us to harvest it was still great to have this opportunity. & Maui isn't too shabby of a place to remember as my first bee "lesson". I know this summer I will tap into some local Chicago hives to learn some more before I trek to Pittsburgh and work with the bees on the farm.
If you can't see Queen of The Sun at a screening here in Chicago or elsewhere... make it a point to get your hands on it when released on home video (summer 2011). It is imperative we as a society understand the importance of bees and how without them humans will suffer. I hope you enjoy this film as much as I did!
5.01.2011
Chocolate Creations
My friend Heather and I decided to try and replicate raw & fine chocolates cacao & coconut chunky bonbon a couple weeks ago. We figured we could just throw some ingredients in a double broiler and see what turned out. Our first batch we put way too much cacao powder in and no sweetener... and cooked a few seconds too long. What we got was a very bitter and flavorless fudge like consistency. Quite unpalatable. To save the chocolate we just rolled it around some dates... edible but not great.
The next batch we melted roughly 1/2 cup of coconut oil on low. Once the oil completely melted we kept adding cacao powder until we felt it reached a decent fudge texture. We then added 1/4 cup coconut nectar, a touch of sea salt, and some stevia. Careful not to let it burn this time, we poured it into a pyrex dish and let it cool in the freezer for a few minutes. I wish I had pictures to share but I ate it all :) whooops. This one was really, really good.
Today I tried two more batches. I followed a recipe I found online for bark and also tried to replicate what Heather and I did. I ended up trying them later on this evening and... gross! It was really bad. And it must be really bad for me not to eat it. Tomorrow I'm going to have to throw it all back in the double boiler and add some stevia and coconut nectar. I'll be sure to share the recipe that actually tastes good accompanied with photos tomorrow.
The next batch we melted roughly 1/2 cup of coconut oil on low. Once the oil completely melted we kept adding cacao powder until we felt it reached a decent fudge texture. We then added 1/4 cup coconut nectar, a touch of sea salt, and some stevia. Careful not to let it burn this time, we poured it into a pyrex dish and let it cool in the freezer for a few minutes. I wish I had pictures to share but I ate it all :) whooops. This one was really, really good.
Today I tried two more batches. I followed a recipe I found online for bark and also tried to replicate what Heather and I did. I ended up trying them later on this evening and... gross! It was really bad. And it must be really bad for me not to eat it. Tomorrow I'm going to have to throw it all back in the double boiler and add some stevia and coconut nectar. I'll be sure to share the recipe that actually tastes good accompanied with photos tomorrow.
4.29.2011
My future home
A couple weeks ago my Dad and I took a quick trip to Pittsburgh, PA-home to Chatham University-aka grad school. At the end of August I begin their MAFS program (Master of Arts in Food Studies). While I find there is something nostalgic about your typical classroom setting, this program steps outside these boundaries and encorporates their 388 acre Eden Hall Campus as our "classroom". What better way to learn the methods of sustainable agriculture and gardening than hands-on out in a garden!? The program director calls the students that received their bachelors in nutrition "refugees"... I love this! So I will be learning from the best of both worlds...
My Dad & I in front of Eden Hall barn.
Bees!
Aside from Chatham having a gorgeous campus, the city itself pleasantly surprised me. The neighborhoods are full of independent boutiques, coffee shops, and cafes... loved that a Starbucks was NOT at every corner. I made it a point to visit both campuses and the East End Food Coop. I feel I will be spending lots of time (and money) at East End... with a great bulk section, vegetarian cafe, and juice bar... I'm hooked. I can't wait to be a member!
In June my Mom and I will trek there for about a week to find an apartment, sign a lease, and hit up all the thrift stores along the way. How exciting! I can't wait to show her everything and have her meet the program director as well as see PIttsburgh in the summer :)
Aside from Chatham having a gorgeous campus, the city itself pleasantly surprised me. The neighborhoods are full of independent boutiques, coffee shops, and cafes... loved that a Starbucks was NOT at every corner. I made it a point to visit both campuses and the East End Food Coop. I feel I will be spending lots of time (and money) at East End... with a great bulk section, vegetarian cafe, and juice bar... I'm hooked. I can't wait to be a member!
In June my Mom and I will trek there for about a week to find an apartment, sign a lease, and hit up all the thrift stores along the way. How exciting! I can't wait to show her everything and have her meet the program director as well as see PIttsburgh in the summer :)
4.27.2011
Do YOU know your water footprint? By now we are all aware of the looming fresh water crisis & dire need to conserve this precious resource. There are the typical everyday things we all should be doing including turning off the faucet while brushing our teeth, washing clothes ONLY when you have a full load (Dad!) and same for the dishwasher. However, most of us carry on in our daily grind neglecting to make the connection between how much water it takes to eat the foods we do, drive our cars, wear our clothes, etc. Everything we do and own has its own water "footprint" so to speak. National Geographic has this great website brimming with info for us to challenge our daily rituals and think twice about how we choose to spend our next dollar.
4.26.2011
4.11.2011
Lemon Coconut Bars
These had even my Dad raving. I have to say they are superb. What's not to love about something so quick, simple, and delicious.
Raw Lemon Coconut Bars:
1 cup almonds
1 1/2 cup pitted dates (recommend Medjool)
1 cup dried, shredded coconut
2 TBSP lemon juice
zest of 1 lemon
~1 tsp vanilla extract or seeds of one vanilla bean
1/4 salt
Chop almonds in food processor into small pieces. Use the "flour around the edges of the container to dust the bottom of a 8" or 9" glass baking dish.
Add remaining ingredients and process until well combined.
Press into the dish and cover with wax paper.
Refrigerate for a couple hours or overnight. Cut into squares to serve.
Raw Lemon Coconut Bars:
1 cup almonds
1 1/2 cup pitted dates (recommend Medjool)
1 cup dried, shredded coconut
2 TBSP lemon juice
zest of 1 lemon
~1 tsp vanilla extract or seeds of one vanilla bean
1/4 salt
Chop almonds in food processor into small pieces. Use the "flour around the edges of the container to dust the bottom of a 8" or 9" glass baking dish.
Add remaining ingredients and process until well combined.
Press into the dish and cover with wax paper.
Refrigerate for a couple hours or overnight. Cut into squares to serve.
4.09.2011
Banana Soft Serve...oh so goood!
Sometimes I find myself craving TCBY frozen yogurt like CRAZZZZYYYY. I can't deny how much I miss a big bowl of soft serve every once and awhile. A big bowl loaded with sprinkles..... my absolute favorite!
An alternative I have to regular soft serve (or ice cream) is homemade frozen dessert made with frozen bananas. Toss a few in a blender or food processor, blend for a few minutes or so until a fabulous thick, ice cream like consistency is achieved. By itself like this it is soo good. IF though you are in the mood for some chocolate... whip up some homemade chocolate sauce to put on top. In a blender mix 6 tablespoons of raw cacao powder with 1 cup agave nectar or 100% maple syrup. Drizzle, or in my case drench, the top. Nutmeg or cinnamon adds a wonderful touch as well.
An alternative I have to regular soft serve (or ice cream) is homemade frozen dessert made with frozen bananas. Toss a few in a blender or food processor, blend for a few minutes or so until a fabulous thick, ice cream like consistency is achieved. By itself like this it is soo good. IF though you are in the mood for some chocolate... whip up some homemade chocolate sauce to put on top. In a blender mix 6 tablespoons of raw cacao powder with 1 cup agave nectar or 100% maple syrup. Drizzle, or in my case drench, the top. Nutmeg or cinnamon adds a wonderful touch as well.
4.06.2011
Some salad dressings worth trying
I really enjoy salads... full of dark, leafy greens and loaded with many veggies and sprouts. Lately I've been adding sauerkraut (Bubbies brand) in place of dressing. Without sauerkraut, marinated or roasted veggies though, a good quality dressing is key.
While living at Greenleaf my go-to dressing was simple: lime or lemon juice, lots of nutritional yeast, pepper, and salt. Sometimes I'd throw a bit of olive oil on there but I'd usually skip it. I happened to be there when there was an overwhelming amount of limes around so they quickly replaced lemons and the need for oil.
Last week I made a ginger-carrot dressing. It was so delicious and reminded me of the ginger dressing they put on Japanese salads. I was always obsessed with these dressings so thankfully I now can recreate them myself.
Carrot-Ginger Dressing:
~2 cups carrot
3 tablespoons fresh ginger
1/3 cup apple cider vinegar
1/2 cup water
1 clove garlic
1/4 flax seed or olive oil
drizzle of sesame oil
pepper, curry, cumin to taste
Blend all ingredients (using 1/2 the amount of carrot at first) in a blender. Add spices to taste. As you blend, add more carrots until you reach your desired consistency. The more carrot you add, the thicker it will be and can then be used as a dip as well.
If you like Dijon mustard try this one!
Dijon-Cider Dressing:
1 1/2 tablespoons dijon mustard
1/3 cup apple cider vinegar
4 tablespoons olive oil
pepper to taste
1-2 packets of stevia, raw honey, or raw agave to sweeten if desired
Blend all in a blender until smooth.
While living at Greenleaf my go-to dressing was simple: lime or lemon juice, lots of nutritional yeast, pepper, and salt. Sometimes I'd throw a bit of olive oil on there but I'd usually skip it. I happened to be there when there was an overwhelming amount of limes around so they quickly replaced lemons and the need for oil.
Last week I made a ginger-carrot dressing. It was so delicious and reminded me of the ginger dressing they put on Japanese salads. I was always obsessed with these dressings so thankfully I now can recreate them myself.
Carrot-Ginger Dressing:
~2 cups carrot
3 tablespoons fresh ginger
1/3 cup apple cider vinegar
1/2 cup water
1 clove garlic
1/4 flax seed or olive oil
drizzle of sesame oil
pepper, curry, cumin to taste
Blend all ingredients (using 1/2 the amount of carrot at first) in a blender. Add spices to taste. As you blend, add more carrots until you reach your desired consistency. The more carrot you add, the thicker it will be and can then be used as a dip as well.
If you like Dijon mustard try this one!
Dijon-Cider Dressing:
1 1/2 tablespoons dijon mustard
1/3 cup apple cider vinegar
4 tablespoons olive oil
pepper to taste
1-2 packets of stevia, raw honey, or raw agave to sweeten if desired
Blend all in a blender until smooth.
Soap Making
As I continue to learn how to grow, prepare, and preserve food for a self-sustaining life, I naturally have developed a desire to master ALL aspects to homesteading. This is why soap making has been on my long list of do-it-yourselfers. Finally I can knock this one off.
I spent last Sunday making soap with my Mom and cousin-scratch that-my sisssta Avis. My mom and I couldn't stop laughing at how ridiculous we looked with our goggles & gear to protect us from the lye. Being as caustic as it is-we were scared to even take the cap off the darn bottle. We got over it... or I should say SHE got over it. I made her do the dirty work. I'm too much of a hypochondriac, especially around foreign chemicals that have poison written all over it.
The oils we used were coconut, vegetable, and olive. Here is my lovely mother measuring our oils before melting on low.
In the meantime, you must mix the lye and water. This is the only part of the process that gets sketchy and you have to be extremely careful. The reaction between the two will produce heat... lots of heat... and a nasty smell so don't go sniffin'.
Once the lye dissolves completely, you need to cool it back down between 95-125 degrees F. The goal is to get the lye/water mixture and oil mixtures to be within 3 degrees of one another (anywhere in the 95-125 range). Once you reach this, you can add the two and beginning stirring or with an electric mixer-we used a hand held smoothie mixer- it makes the process a wholeeee lot faster. Once the soap "trails" you can add essential oils/dyes/food grade products to beautify your creation. We added patchouli essential oil and dried lavender flowers into the entire batch. Once we laid it in the containers to age, we sprinkled crushed lavender and oatmeal on top.
The soap takes a full month to age, so for now it is tucked away doing just that. Come early May we will be able to enjoy our patchouli lavender soap.
I spent last Sunday making soap with my Mom and cousin-scratch that-my sisssta Avis. My mom and I couldn't stop laughing at how ridiculous we looked with our goggles & gear to protect us from the lye. Being as caustic as it is-we were scared to even take the cap off the darn bottle. We got over it... or I should say SHE got over it. I made her do the dirty work. I'm too much of a hypochondriac, especially around foreign chemicals that have poison written all over it.
The oils we used were coconut, vegetable, and olive. Here is my lovely mother measuring our oils before melting on low.
In the meantime, you must mix the lye and water. This is the only part of the process that gets sketchy and you have to be extremely careful. The reaction between the two will produce heat... lots of heat... and a nasty smell so don't go sniffin'.
Once the lye dissolves completely, you need to cool it back down between 95-125 degrees F. The goal is to get the lye/water mixture and oil mixtures to be within 3 degrees of one another (anywhere in the 95-125 range). Once you reach this, you can add the two and beginning stirring or with an electric mixer-we used a hand held smoothie mixer- it makes the process a wholeeee lot faster. Once the soap "trails" you can add essential oils/dyes/food grade products to beautify your creation. We added patchouli essential oil and dried lavender flowers into the entire batch. Once we laid it in the containers to age, we sprinkled crushed lavender and oatmeal on top.
The soap takes a full month to age, so for now it is tucked away doing just that. Come early May we will be able to enjoy our patchouli lavender soap.
Kombucha Update
My SCOBY culture has formed! I have given it a little more than two weeks to grow in a dark place at room temperature. Here is what it looks like at 15 days (the white layer on top of the liquid is the scoby).
Today I will make my first batch of tea and let it brew for about 10 days. Long process... but slow food is always worth it :)
Today I will make my first batch of tea and let it brew for about 10 days. Long process... but slow food is always worth it :)
4.03.2011
Some of Chicago's Finest
I believe in supporting local, small business, and fair trade in every possible way. Here are some of my go-to places in and around Chicago.
CHICAGO DOWNTOWN FARMSTAND : gotta represent my turf! The farmstand only sells produce and food products made/grown within 250 miles of Chicago; most vendors though are within Chicago limits. sweet! Located at 66 E. Randolph, right across from the Cultural Center, in the theater district, and kiddie-corner to MIllenium Park- it's in a bangin' location.
INTELLIGENTSIA COFFEE: Conveniently located across the street from the farmstand lies this beautiful coffeeshop (others in Chicago are in Lakeview & on Jackson). As direct coffee buyers and supporting fair trade, enjoying a morning cup of coffee doesn't have to have you feeling guilty. One of their supports to local lies in their milk. From a kick ass farm in Illinois that treats their cows right- Kilgus Farms, you can rest assured your latte is brewed without rGBH & other yucky hormones. At this location be sure to admire the photography displayed throughout the store. In house barista and the city's best photographer-I'm biased-Joe Lieske, has some of his incredible photos to keep your eyes pleased while enjoying your brew.
DOLLOP COFFEE: THE gem of Uptown. Serves local coffee and tea from Metropolis. They serve up the best chai lattes on this side of the mississippi. It's a place with much character. The back room provides the finest of environments to loose yourself in whatever your coffee shop forte may be. Curl up on a couch or comfy chair and just enjoy in the joy of dollop.
UNCOMMON GROUND: Uncommon has it all: delicious, locally sourced food (Devon location even uses food from its rooftop organic garden), local brews, organic wines and drinks, beautiful art throughout, and local musicians can be heard just about every night. As members of Slow Food Chicago and Green Restaurant Assocation, their business practice and vision(s) are an excellent model for eco-conscious biz.
MARION STREET CHEESE MARKET: Go here if you want to get lost in a world of chocolate, wine, beer, cheese, and essentially the best of the best. It's divine and they have a cafe that I cannot wait to try. Be sure to indulge in some truly amazing chocolate and wash it down with the best coconut water I've ever had brought to you by Taste Nirvana. Woah!
HEARTLAND CAFE: Love this place! I love even more that my Grandma used to eat here back in the day when she was a Chicago resident and my Mom was a little one. Their eclectic menu will have everyone from vegans to carnivores fully satisfied. Their cornbread is fantastic... don't miss out!
GREENHEART SHOP: Right in the heart of Division street in Wicker Park... this fairtrade shop is full of awesome, awesome treasures! As one of their volunteers, I'm certain their practices are truthful and worth investing in. You'll be sure to find something unique and funky!
CHICAGO DOWNTOWN FARMSTAND : gotta represent my turf! The farmstand only sells produce and food products made/grown within 250 miles of Chicago; most vendors though are within Chicago limits. sweet! Located at 66 E. Randolph, right across from the Cultural Center, in the theater district, and kiddie-corner to MIllenium Park- it's in a bangin' location.
INTELLIGENTSIA COFFEE: Conveniently located across the street from the farmstand lies this beautiful coffeeshop (others in Chicago are in Lakeview & on Jackson). As direct coffee buyers and supporting fair trade, enjoying a morning cup of coffee doesn't have to have you feeling guilty. One of their supports to local lies in their milk. From a kick ass farm in Illinois that treats their cows right- Kilgus Farms, you can rest assured your latte is brewed without rGBH & other yucky hormones. At this location be sure to admire the photography displayed throughout the store. In house barista and the city's best photographer-I'm biased-Joe Lieske, has some of his incredible photos to keep your eyes pleased while enjoying your brew.
DOLLOP COFFEE: THE gem of Uptown. Serves local coffee and tea from Metropolis. They serve up the best chai lattes on this side of the mississippi. It's a place with much character. The back room provides the finest of environments to loose yourself in whatever your coffee shop forte may be. Curl up on a couch or comfy chair and just enjoy in the joy of dollop.
UNCOMMON GROUND: Uncommon has it all: delicious, locally sourced food (Devon location even uses food from its rooftop organic garden), local brews, organic wines and drinks, beautiful art throughout, and local musicians can be heard just about every night. As members of Slow Food Chicago and Green Restaurant Assocation, their business practice and vision(s) are an excellent model for eco-conscious biz.
MARION STREET CHEESE MARKET: Go here if you want to get lost in a world of chocolate, wine, beer, cheese, and essentially the best of the best. It's divine and they have a cafe that I cannot wait to try. Be sure to indulge in some truly amazing chocolate and wash it down with the best coconut water I've ever had brought to you by Taste Nirvana. Woah!
HEARTLAND CAFE: Love this place! I love even more that my Grandma used to eat here back in the day when she was a Chicago resident and my Mom was a little one. Their eclectic menu will have everyone from vegans to carnivores fully satisfied. Their cornbread is fantastic... don't miss out!
GREENHEART SHOP: Right in the heart of Division street in Wicker Park... this fairtrade shop is full of awesome, awesome treasures! As one of their volunteers, I'm certain their practices are truthful and worth investing in. You'll be sure to find something unique and funky!
3.23.2011
Madness!
A big thanks to Ryan Burk for sharing this article on laws being proposed in both Florida and Iowa regarding documentation of farming practices. Please read and hopefully you too will agree how ridiculous this is! It is amazing how far conventional farmers go to have their practices and conditions covered up... more appalling is that it is BACKED UP by our government! If there wasn't anything wrong with what they were doing, there'd be no need for such desperate means of protection like this. Please remind me why I live in a country with a government that supports animal abuse, factory farms, and the destruction of the environment? I question this every single day. It's absurd. There is hope... I feel it.... somewhere out there. I'm grateful I will be studying food policy in my graduate program- I strive to be part of the solution in moving this country and world in a positive direction. And be able to deny deny deny laws like this that are proposed in the future. When I have a farm I hope people take pictures & record the sounds- that is how much LOVE I'll be giving my animals and plants.
3.20.2011
Zucchini Hummus & Cheesy Spinach Dip
Last night my good girlfriends got together for what was initially called "wine & cheese" night. Well, there definitely was no cheese. Lots of wine, but no cheese. Somehow it turned into a "raw dip and gluten free crackers/chips and fruit for dessert" wine night. It was all so good! Since Kristin and I both don't eat cheese, we thought it'd be wise to bring a dish that we could eat and share with the ladies... so I made zucchini hummus and a raw version of a cheesy spinach dip. SO good & loved by all!
Zucchini Hummus: *Adapted from Russell James
2 cups peeled zucchini, chopped
4 Tbs. olive oil
1 and 1/2 lemon, juice of
3/4 cup ground sesame seeds
3/4 tsp. sea salt
2 garlic cloves
1 tsp. paprika
1 t ground cumin
Cayenne to taste
Blend all of the ingredients in food processor.
Cheesy Spinach Dip: *Adapted from Sunny Raw Kitchen
1 1/2 cups of cashews (soaked at least for one hour)
1/2 water
1 TBS lemon juice
salt to taste
Blend well in food processor & remove.
Chop up about 3 cups of spinach in food processor & fold into cheese. Add pepper, tamari, and minced garlic to taste. I didn't add nutritional yeast for additional cheese flavor, however next time it will certainly be added.
Zucchini Hummus: *Adapted from Russell James
2 cups peeled zucchini, chopped
4 Tbs. olive oil
1 and 1/2 lemon, juice of
3/4 cup ground sesame seeds
3/4 tsp. sea salt
2 garlic cloves
1 tsp. paprika
1 t ground cumin
Cayenne to taste
Blend all of the ingredients in food processor.
Cheesy Spinach Dip: *Adapted from Sunny Raw Kitchen
1 1/2 cups of cashews (soaked at least for one hour)
1/2 water
1 TBS lemon juice
salt to taste
Blend well in food processor & remove.
Chop up about 3 cups of spinach in food processor & fold into cheese. Add pepper, tamari, and minced garlic to taste. I didn't add nutritional yeast for additional cheese flavor, however next time it will certainly be added.
Family Farmed Expo & Local Food
This weekend my mom & I attended the Family Farmed Expo at UIC in Chicago. It's always nice to attend an event that showcases things I love: food, farms, and friendly faces. I enjoyed speaking with local farmers & sampling lots of sprouts! I left two hours later a happy owner of some tasty goods: raw honey, sprouts, kombucha, and homemade tofu. We also sampled some AWESOME nut butters. For real the most delicious take on walnut, cashew, pecan, and almond butter I have ever had. Naturally sweetened with a touch of raw honey, coconut oil for creaminess, and a touch of sea salt. wow wow wow. I am already soaking some almonds to make my own...
I was REALLY excited to find the kombucha... I left Hawaii without shipping my mother culture home so I could continue my brewing I started there. For those unfamiliar with kombucha... it is a fermented tea loaded with probiotics. It is really simple and delicious (some may disagree so I'd say it's an acquired love). A local kombucha company hooked me up with one of their brews that I can actually produce my own mother from-never knew you could do this! Normally you wouldn't be able to do this with the more commercial brands since they strain the drink so much. The mother culture, formerly called a SCOBY (Symbiotic Culture Of Bacteria & Yeast), runs the fermentaiton show-without it you'd be drinking regular tea. So I now have a jar with my brew in the cupboard waiting to grow a new SCOBY- I can't wait to show my Dad in two weeks. I'm certain it will rank on the gross scale at a solid 9 or 10.
Besides the tasty treats I found... the expo reminded me to share resources to shop local, how to find local CSAs and farmers markets. I have always found Local Harvest to be an excellent resource for all these. You can search restaurants, coops, CSAs, farmers markets, etc. for the entire country. Not only is this helpful for finding all the great places local to your home but a great way to know places to eat & find fresh food when you are traveling!
Happy local eating!
I was REALLY excited to find the kombucha... I left Hawaii without shipping my mother culture home so I could continue my brewing I started there. For those unfamiliar with kombucha... it is a fermented tea loaded with probiotics. It is really simple and delicious (some may disagree so I'd say it's an acquired love). A local kombucha company hooked me up with one of their brews that I can actually produce my own mother from-never knew you could do this! Normally you wouldn't be able to do this with the more commercial brands since they strain the drink so much. The mother culture, formerly called a SCOBY (Symbiotic Culture Of Bacteria & Yeast), runs the fermentaiton show-without it you'd be drinking regular tea. So I now have a jar with my brew in the cupboard waiting to grow a new SCOBY- I can't wait to show my Dad in two weeks. I'm certain it will rank on the gross scale at a solid 9 or 10.
Besides the tasty treats I found... the expo reminded me to share resources to shop local, how to find local CSAs and farmers markets. I have always found Local Harvest to be an excellent resource for all these. You can search restaurants, coops, CSAs, farmers markets, etc. for the entire country. Not only is this helpful for finding all the great places local to your home but a great way to know places to eat & find fresh food when you are traveling!
Happy local eating!
JUICE!
Back home & reunited with my juicer! yipppee! I love green "lemonade" juices for breakfast. An example of what a typical juice is for me includes the following:
Few handfuls of spinach
2 stalks of celery
1-2 handfuls of other green(s): kale, chard, mustard greens, collards, lettuces, - basically any green that is in season and I have on hand
3-4 carrots
1-2 apples (Fuji are the best!)
1/2 lemon- 1 whole lemon depending on how many ounces I am preparing
1 small piece ginger
Yield: roughly 32 ounces
Other fruit/veggies that are excellent to juice:
Beets & their greens
Pineapple
Oranges
Grapefruit
Cucumber
This juice included apple, ginger, celery, spinach, chard, lemon, and beet.
Before:
After:
Few handfuls of spinach
2 stalks of celery
1-2 handfuls of other green(s): kale, chard, mustard greens, collards, lettuces, - basically any green that is in season and I have on hand
3-4 carrots
1-2 apples (Fuji are the best!)
1/2 lemon- 1 whole lemon depending on how many ounces I am preparing
1 small piece ginger
Yield: roughly 32 ounces
Other fruit/veggies that are excellent to juice:
Beets & their greens
Pineapple
Oranges
Grapefruit
Cucumber
This juice included apple, ginger, celery, spinach, chard, lemon, and beet.
Before:
After:
3.17.2011
Calculate Your Nitrogen Footprint
Most of us are familiar with the "carbon footprint" concept, but now there is a nitrogen calculator that was released just last month. Take a moment to read this short & to the point article about nitrogen and its contribution to climate change. If you'd rather have it read to you, click on the four minute audio presentation of the article.
Compared to the average U.S. citizen that has a food consumption N rating of 66 lbs, I'm happy to know my score was only 26 lbs. Biggest contributor to that is exactly what is now well known: one of the greatest ways to minimize your impact through diet is to reduce your intake of animal product. I'm not here to preach vegan or vegetarianism. Realistically I don't believe the answer is a world of vegans... my belief is simple. Keep it local, support sustainable, and all things in moderation. Less IS more.
Nitrogen Calculator
Compared to the average U.S. citizen that has a food consumption N rating of 66 lbs, I'm happy to know my score was only 26 lbs. Biggest contributor to that is exactly what is now well known: one of the greatest ways to minimize your impact through diet is to reduce your intake of animal product. I'm not here to preach vegan or vegetarianism. Realistically I don't believe the answer is a world of vegans... my belief is simple. Keep it local, support sustainable, and all things in moderation. Less IS more.
Nitrogen Calculator
Raw Pie Crusts
There are endless variations for raw pie crusts depending on which nut(s), spices, oils, and extracts you prefer. Here are two I love.
Macademia & Coconut Crust
1 c. macadamia nuts
1 1/2 c. cashews
1/2 c. shredded coconut
1 tsp. vanilla
Dash salt
Blend nuts in food processor into a coarse flour. Add in remaining ingredients. Press into a pie pan and freeze for at least 30 minutes before adding filling. This helps to keep the crust from sticking to the filling as you add it in.
*Great crust for key lime pie
Pecan & Coconut
1 c. shredded coconut
1 c. pecan
1 c. pitted dates (Medjool dates work best)
2 TBS almond butter
1 tsp cinnamon
pinch of salt
Add pecans to food processor and blend for a few seconds until coarsely chopped. Add remaining ingredients one at a time until well blended. Form into pie pan and freeze.
*Delicious for apple pie
Macademia & Coconut Crust
1 c. macadamia nuts
1 1/2 c. cashews
1/2 c. shredded coconut
1 tsp. vanilla
Dash salt
Blend nuts in food processor into a coarse flour. Add in remaining ingredients. Press into a pie pan and freeze for at least 30 minutes before adding filling. This helps to keep the crust from sticking to the filling as you add it in.
*Great crust for key lime pie
Pecan & Coconut
1 c. shredded coconut
1 c. pecan
1 c. pitted dates (Medjool dates work best)
2 TBS almond butter
1 tsp cinnamon
pinch of salt
Add pecans to food processor and blend for a few seconds until coarsely chopped. Add remaining ingredients one at a time until well blended. Form into pie pan and freeze.
*Delicious for apple pie
Ch-ch-ch-chia!
Chia seeds are one of my new favorite additions to my ever expanding food adventures. Who knew back during the Chia Pet craze that those seeds were actually quite nutritious and can be used in so many different ways- not just as novelty grasses. As for nutritional benefits, chia seeds are rich in omega-3's, even more so than flax. I have even read that chia has more omega 3's than salmon.They are also an excellent source of fiber and loaded with antioxidants & minerals. When mixed with water (or any preferred liquid) the seed will form a gel, similar to that of tapioca. Some suggestions for use include puddings, adding to yogurt, smoothies, jams, tea, or grinding up as a flour substitute. Chia will soak up to 9 times its weight in water and forms a gel within 30 minutes!
Whole Foods Market sells Chia with the bulk herbs and spices & is also sold packaged through the Navitas Naturals brand.
Here are some easy and quick recipes to get you started...
PINA COLADA:
1 cup of chia seed gel (Basic gel recipe below)
1/4 cup melted coconut oil
1 cup frozen pineapple chunks
1/2 banana
Blend on high until well mixed & ENJOY.
BASIC CHIA GEL:
3 1/2 TBS chia seed
2 cups water
Mix & let stand for 30 minutes.
I prefer to stay away from jams/jellies due to the high sugar content-even if organic and not laden with high fructose corn syrup. This is an awesome alternative!
FRESH FRUIT JAM:
1/2 cup chia seed gel
2/3 cup fresh fruit of choice
Place ingredients in blender and pulse until you get the consistency you prefer. If spreading on bread or toast, try a layer of coconut oil instead of butter (with jam on top) for some extra deliciousness.
Whole Foods Market sells Chia with the bulk herbs and spices & is also sold packaged through the Navitas Naturals brand.
Here are some easy and quick recipes to get you started...
PINA COLADA:
1 cup of chia seed gel (Basic gel recipe below)
1/4 cup melted coconut oil
1 cup frozen pineapple chunks
1/2 banana
Blend on high until well mixed & ENJOY.
BASIC CHIA GEL:
3 1/2 TBS chia seed
2 cups water
Mix & let stand for 30 minutes.
I prefer to stay away from jams/jellies due to the high sugar content-even if organic and not laden with high fructose corn syrup. This is an awesome alternative!
FRESH FRUIT JAM:
1/2 cup chia seed gel
2/3 cup fresh fruit of choice
Place ingredients in blender and pulse until you get the consistency you prefer. If spreading on bread or toast, try a layer of coconut oil instead of butter (with jam on top) for some extra deliciousness.
3.09.2011
Mulberry & Orange Pudding
Ingredients:
5 ripe avocado
1/2 c. mulberry (or any berry)
1/4-1/2 orange
1/2 c. raw honey
1 tsp vanilla
1 tsp cinnamon
Blend all ingredients well until a pudding like consistency is formed. Lessen or increase amounts of ingredients if desired-it's all up to your taste preferences. Use berries that are local and in season to add to the enjoyment!
Refrigerate for at least one hour if you prefer to thicken.... or eat right away.
Freeze to enjoy later in place of ice cream or add to any combination of a raw pie crust to enjoy as a pie...
5 ripe avocado
1/2 c. mulberry (or any berry)
1/4-1/2 orange
1/2 c. raw honey
1 tsp vanilla
1 tsp cinnamon
Blend all ingredients well until a pudding like consistency is formed. Lessen or increase amounts of ingredients if desired-it's all up to your taste preferences. Use berries that are local and in season to add to the enjoyment!
Refrigerate for at least one hour if you prefer to thicken.... or eat right away.
Freeze to enjoy later in place of ice cream or add to any combination of a raw pie crust to enjoy as a pie...
Raw Apple Pie
Last night at our group dinner I made this pie that I use to make a lot back at home. It is so easy & always such a hit! In the crust we used fresh coconut meat instead of shredded which created an extra moist crust-a superb switch from the normal.
Crust:
1 cup coconut (shredded or fresh)
1 cup pecan
1 cup dates
1-2 TBS almond butter
1-2 tsp cinnamon
Mix all ingredients in food processor until well combined and pecans are chopped small & fine. Form into a crust in a pie dish. Set in refrigerator or freezer while processing filling.
Filling:
Mix 2 1/2 (or 3) apples, 1 tsp cinnamon, 1 cup of dates 1-2 TBS honey or agave in blender until smooth & has an applesauce consistency. Remove and put in pie dish. In food processor add 2 more apples and grind until chunky. Add smaller apple bits into pie and mix all filling until consistent.
Crust:
1 cup coconut (shredded or fresh)
1 cup pecan
1 cup dates
1-2 TBS almond butter
1-2 tsp cinnamon
Mix all ingredients in food processor until well combined and pecans are chopped small & fine. Form into a crust in a pie dish. Set in refrigerator or freezer while processing filling.
Filling:
Mix 2 1/2 (or 3) apples, 1 tsp cinnamon, 1 cup of dates 1-2 TBS honey or agave in blender until smooth & has an applesauce consistency. Remove and put in pie dish. In food processor add 2 more apples and grind until chunky. Add smaller apple bits into pie and mix all filling until consistent.
3.07.2011
RAW Foods 101
I guess it only makes sense that with my interest in nutrition, farming, and natural living, I have ventured into the wonderful world of raw foods. I have developed a serious love affair with healthy food; I am that person who gets more excited to see a beautiful bunch of kale or swiss chard than buying a new pair of shoes. Nature is truly miraculous and an incredible provider of nourishment, so to me it's common sense to eat in a manner than connects me most intimately with nature: raw. While I am not 100% raw, nor ever plan to be, I feel healthiest and most energized when at least 85% of my daily intake is raw. With a little trial and error this past year, I now follow a few simple principles that are easy to maintain and allow for flexibility. By posting recipes and providing health benefits of various foods, I hope to spread the knowledge & enjoyment of healthy, raw foods. Maybe knock out a few preconceived notions. So for those who think this diet is limited to eating cold vegetables.... there is so much you have to learn! & eat!
The theory behind a raw foods diet is to consume food in its natural, least altered state to allow for optimal digestion and absorption of nutrients. This means foods uncooked, untreated, and unadulterated. To ensure the liveliness of nutrients and enzymes, foods are not heated above 118 degrees. One great component is that one can lead an omnivore lifestyle while staying raw. The omnivore route includes raw cheeses, milks, fish, eggs, yogurts, etc. I feel both are equally nutritious and you just have to choose what vibes best with your body & values. One day when I have my own goats I do want to be reaping the benefits of their raw milk and cheese. Until then, I'm sticking to vegan. Consuming fresh vegetables and fruits, nuts, seeds, legumes, sprouted grains/beans, and oils are the core of the diet (raw animal product if desired).
An easy way to begin to incorporate raw foods into your diet is with a juicer. Once I changed my morning routine from a big breakfast to green juices & fruit I knew there was no turning back. What better way to start your day than by infusing your system with vitamins, minerals, and enzymes! So invigorating. Fresh juices, loaded with lots of greens, are an excellent cleanse for the entire body. Even if this is the only change you can imagine making in your diet, I highly recommend juicing or making green smoothies. It is an easy and surprisingly very delicious way to eat greens, one thing many people lack.
There are many recipes I'll begin posting this week that are real simple to make & even easier to enjoy. Check back soon!
The theory behind a raw foods diet is to consume food in its natural, least altered state to allow for optimal digestion and absorption of nutrients. This means foods uncooked, untreated, and unadulterated. To ensure the liveliness of nutrients and enzymes, foods are not heated above 118 degrees. One great component is that one can lead an omnivore lifestyle while staying raw. The omnivore route includes raw cheeses, milks, fish, eggs, yogurts, etc. I feel both are equally nutritious and you just have to choose what vibes best with your body & values. One day when I have my own goats I do want to be reaping the benefits of their raw milk and cheese. Until then, I'm sticking to vegan. Consuming fresh vegetables and fruits, nuts, seeds, legumes, sprouted grains/beans, and oils are the core of the diet (raw animal product if desired).
An easy way to begin to incorporate raw foods into your diet is with a juicer. Once I changed my morning routine from a big breakfast to green juices & fruit I knew there was no turning back. What better way to start your day than by infusing your system with vitamins, minerals, and enzymes! So invigorating. Fresh juices, loaded with lots of greens, are an excellent cleanse for the entire body. Even if this is the only change you can imagine making in your diet, I highly recommend juicing or making green smoothies. It is an easy and surprisingly very delicious way to eat greens, one thing many people lack.
There are many recipes I'll begin posting this week that are real simple to make & even easier to enjoy. Check back soon!
3.05.2011
Tailfeather Designs Jewelry
Prior to my arrival at Greenleaf, I had been on a quest to find the perfect pair of feather earrings. I had fallen in love with the recent trend of feather jewelry yet could not seem to find the right pair that "spoke" to me. As my Mom always says, "Patience is a virtue" and that absolutely holds true for how I came to be part of Tailfeather Designs. The first week I was on the farm I ventured into town for the Wednesday farmers market in Makawao. Waiting for my friends to finish their purchases, I came across the PERFECT feather earrings. Affordable AND gorgeous.... finally!! Only I had no cash. I started talking with the designer, Liat, about how I'd have to return next Wednesday. One thing led to another and I walked away that afternoon having been offered an apprenticeship with her. I now am a partner with Tailfeather Designs and have loved every second of learning how to design and make her jewelry. I am thrilled to be a part of her business and look forward to taking it back with me to Chicago & Pittsburgh. Feel free to check out the website and facebook page. Custom designs are available too!
Tailfeather Designs Facebook
Tailfeather Designs
Tailfeather Designs Facebook
Tailfeather Designs
2.28.2011
Haleakala
This weekend we went hiking & camping up at Haleakala. Translating to "House of the Sun", Haleakala summits at 10,023 feet... giving way to breathtaking views of Maui, Big Island, and the crater. We hiked down into the crater on the Sliding Sands Trail with three others we have been hiking with nearly every weekend. The hike down was filled with warm sunshine and big, beautiful white clouds against an oh-so blue sky. Glad we got in the nice weather so we could enjoy the views! The terrain here makes you feel as though you are literally on another planet. On our return the clouds had engulfed us meaning cooler temps & light rain. Adam & Justin had decided to hike further into the crater but the remainder of us made it back to the cars before getting caught in anything too cold & wet. Good thing for everyone cause that seems about the time I would start complaining.... there are in fact times I justify complaining in Hawaii. & being cold and wet is one of them.
Craig and I set up camp while waiting to hear from Justin & Adam. Once we knew they were alive and well, we ventured through the nature trail that was adjacent to camp. Incredible. The rain had just stopped, leaving the forest in a perfectly peaceful state. We enjoyed walking through the eucalyptus trees and discovering some new plants & birds. Once we were all back at camp we enjoyed some good food and many laughs at camp while Adam attempted to make a fire from lighter fuel intended to fill lighters. After using the whole bottle, he managed to get a steak out of it... the looks of it reassured my decision to be vegetarian.
Sunday morning we woke up at 5:30 and drove back to the summit to catch the sunrise. Absolutely breathtaking. Totally worth my feet going completely numb and making me feel as though I was walking on stumps. I eventually got sensation back once we were in the truck.
Later in the afternoon we attended a satsang in Haiku with Ram Dass and Peter Russell. Very grateful I was able to see Ram Dass speak in person. The theme of the discussion was Paths to Freedom. All three hours were filled with beautiful smiles, words, and energy. Yet another part of Maui that inspires me to be a better person and live my life to the fullest.
Craig and I set up camp while waiting to hear from Justin & Adam. Once we knew they were alive and well, we ventured through the nature trail that was adjacent to camp. Incredible. The rain had just stopped, leaving the forest in a perfectly peaceful state. We enjoyed walking through the eucalyptus trees and discovering some new plants & birds. Once we were all back at camp we enjoyed some good food and many laughs at camp while Adam attempted to make a fire from lighter fuel intended to fill lighters. After using the whole bottle, he managed to get a steak out of it... the looks of it reassured my decision to be vegetarian.
Sunday morning we woke up at 5:30 and drove back to the summit to catch the sunrise. Absolutely breathtaking. Totally worth my feet going completely numb and making me feel as though I was walking on stumps. I eventually got sensation back once we were in the truck.
Later in the afternoon we attended a satsang in Haiku with Ram Dass and Peter Russell. Very grateful I was able to see Ram Dass speak in person. The theme of the discussion was Paths to Freedom. All three hours were filled with beautiful smiles, words, and energy. Yet another part of Maui that inspires me to be a better person and live my life to the fullest.
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