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November 22, 2010
November 7, 2010
a handful of celery leaves
2 ribs of celery,diced
2 diced carrots
1 spanish onion,diced
1 clove of garlic
1 bay leaf
1 tsp of celtic sea salt
1 tbsp of lemon juice (added later)
To make this a painless recipe you can dice all the vegetables and add them to your slow cooker along with the salt while the chicken is cooking. Then add the bones and juices from the pan after dinner and fill you crock with water leaving room for a simmer.
Simmer the stock on low over night. In the morning crack the bones and add the lemon juice. The lemon juice draws the vitamins and minerals out of the bones and into the stock, this step is why we like to use organic chicken and also establishes the difference between making a good soup and a fantastic soup.
After a few hours turn off your slow cooker and strain the stock into a large bowl, let it drip and cool. Once the pulp has cooled squeeze it and let those juices drip into the bowl, all the best vitamins are in that pulp. Discard dry pulp.
Pour into 2 cup freezer containers, I would not use glass, every time I have tried this they bust on the bottom, not sure why? Those ziploc containers with the twist off lid work really well and they hold exactly 2 cups. Freeze and use with 6 weeks.
Note of interest: According to Sam Graci, using celtic sea salt as opposed to other kinds, increases the amount of vitamins and minerals accessible, as opposed to raising your blood pressure. So use it.
October 26, 2010
1 bunch chinese greens
1 clove garlic,minced
1 inch piece ginger, grated
2 or 3 lotus root
1 tbsp coconut oil
1 tbsp lime juice, fresh
1 tbsp bragg's
1 tbsp black and white sesame seeds
Peel 2 or 3 lotus root and slice 1/2 inch thick. Soak the slices in a bowl with 1 tsp of vinegar and water to cover. This removes excess starch and prevents browning, I soak them for about 30 minutes. Rinse and drain just before cooking.
Bring a large pot of water to a boil and trim crummy ends of of the greens as well as any discolored leaves, I leave the flowers on but you don't have to. Add greens to boiling water until they are bright green, this shouldn't take more than a few minutes. Dip in a cold water bath and set aside to dry.
Heat coconut oil in a wok over medium heat, add garlic and ginger, saute for 30 seconds then add drained lotus root. they should start to turn transparent and brown slightly, flip and repeat for the other side, this doesn't take very long, maybe 2 minutes a side, add greens, lime juice and bragg's. Continue to saute at a slightly higher heat tossing to coat for 3 to 5 minutes, depending on how you like your veggies.
Plate and serve with chinese 5 spice chicken or have with brown rice for a vegetarian twist.
Ps. chinese 5 spice recipe is coming soon
September 8, 2010
Standing there on my porch was Alec (a friend of Michael's from the theatre) with a bag of multi colored tomatoes and three giant bunched of the most beautiful basil I have ever seen. Lemon, Purple Thai and Genovese.
We passionately started discussing what could be done with some much basil, the ideal would be to find a way to use it all fresh but there was just too much. We decided the best thing to do would be do blend it in the cuisinart, with a little garlic and olive oil and freeze it in ice cube trays. As a result, we will have the beginning makings of beautiful pesto, pasta sauce, pizza and many other beautiful recipes throughout the winter right in the freezer.
What I did do immediately however, is chop some of that fragrant lemon basil, squeeze some fresh lemon juice and drizzle some fresh olive oil over those beautiful tomatoes that were, as Alec mentioned on his way out, just one hour old.
I was instantly transported back to Italy where I was standing in the kitchen in the villa we had rented, high on a mountain side on a beautiful September afternoon, making exactly the same salad, feeling exactly the same bliss.
It was the second best tomato basil salad I have ever had. I even drank the left over juice from the bowl, thanks Alec.....
August 3, 2010
2 cups green beans blanched for 2 minutes
1/4 cup green onion
1/4 cup grated radish
1/2 cup mung bean sprouts
3 tbsp lemon juice
2 tbsp olive oil
1 tsp agave
1/2 tsp salt
Cook beans as noted above and cool in a bath of cold water. Drain and let dry. Add remaining ingredients and toss olive oil, lemon and salt to taste.
This goes amazing with grilled honey garlic bison sausage, we get ours from Banbrook Farms. The sweet goes really nice with the zing in this salad.
We also got some young coconuts from the Asian Market and drank the water as a beverage. Watch out when you are slicing the tops of these suckers its a bit dangerous, but well worth it. Scoop out and freeze the meat for your smoothies.
About young coconut water, this liquid is loaded with vitamins and minerals and is a great electrolyte drink for you athletic types but most of all its considered to be the fountain of youth, that simply sold it for me.....I went and got a case......Woot!
June 21, 2010
May 16, 2010
These scrumptious pancakes came out light and fluffy, the batter was a joy to work with and the end result was delicious.
I imagine these would also be good made a bit thinner and served with indian food but I haven't tried it yet, I anticipate that the batter would have to be a bit thinner also. When I put this version to the test I will post a comment and let you all know.
1/4 cup sorghum flour
1/4 cup potato starch
1/4 tapioca flour
1/4 coconut flour
1/4 cup shredded coconut
1 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp xanthan gum
1 cup almond milk
2 tbsp coconut oil
1 large egg (room temp)
1 tsp pure vanilla
Mix dry ingredients so there are no lumps. Melt coconut oil and mix with egg, vanilla and almond milk. Pour wet ingredients into dry and mix well. Let stand for 5 minutes so the mixture can reach the right consistency. If the mixture is to thick add 1 tbsp of milk at a time until desired consistency is reached(I found a thicker batter worked really well).
1/2 cup at a time fry pancakes in a non stick skillet, bubbles will form on the top to let you know its time to flip. Place pancakes in a warm oven (200 degrees) until all the mixture has been used up.
Serve with yogurt and fresh organic blueberries or any other topping.
Makes 6 or 7 pancakes.
May 9, 2010
This cereal and variations of it keeps me going all summer and is loaded with protein and essential fatty acids in live form.
1 tbsp cacao nibs
1/8 cup of dried soaked figs (or other dried fruit of choice)
2 tbsp hemp hearts
1/8 cup soaked pumpkin seeds (or other nut or seed of choice)
Soak buckwheat overnight and sprout for 2 days till little tails appear. Rinse and drain each day of sprouting. Soak figs and seeds for 2 hours on last day of sprouting. Mix together and store in the fridge for up to 4 days. Serve with almond yogurt(recipe found in our archives).
April 18, 2010
3 cups chicken stock
1 piece of ginger 1 inch, sliced thin
1 cup coconut milk (see recipe below)
1 tbsp fish sauce
2 tsp agave nectar
2 cooked chicken breasts
1 cup oyster mushrooms
1 carrot, juliened
5 to 10 fresh snow peas
2 tbsp lime juice
1/4 cup fresh cilantro
1. in a pot bring chicken stock and ginger to a boil,reduce heat and simmer 5 minutes.
2. Stir in coconut milk, fish sauce, agave, chicken, mushrooms, snow peas and carrot.
3. just before serving stir in lime juice and cilantro
April 11, 2010
1/4 cup apple cider vinegar
1 tablespoon agave nectar
1/2 cup olive oil
2-4 tablespoons raw almonds
Pour vinegar and agave into vita-mix and puree on high speed for 20 seconds until combined. With motor running on medium or high, drizzle in olive oil to create an emulsion.
Don't worry, if you don't get the emulsification, the almonds will thicken up your mixture. Blend in 2 tablespoons of almonds then check for thickness and texture. If necessary, blend In another tablespoon of almonds, until thick and creamy.
April 4, 2010
When I am baking is the only time I truly feel in the moment, up to my
elbows in flour.
How to bring this practice into everyday life and tasks that seem mundane? This weeks Recipe is the perfect loaf of gluten free bread. I have worked on this recipe for the last year, adapted from a Bette Hagman recipe.
The result....... The most delish bread ever!!
Happy Easter everyone.
2 cups brown rice flour
1/3 cup tapioca flour
2/3 cup potato starch
2 tbsp ground flax
1 tsp salt
2 tbsp sugar
1 2/3 cup water (110 degrees)
2 1/2 tsp xanthan gum
1/4 cup coconut milk powder
1tsp unflavored gelatin
1 tbsp yeast (1packet)
Wet ingredients (Best to begin with everything at room temperature):
3 tbsp coconut oil, melted
1 tsp Vinegar
1 2/3 cup water (110 degrees)
Mix wet together and dry together before putting them into the machine.
Using the gluten free, 1/12 lb, medium crust setting on your bread maker wet ingredients in the bottom, dry on top.
After first mixing is completed scrape down sides with a spatula, complete cycle. Remove and cool on a wire rack.
Store in fridge for up to 1 week or slice and freeze.
March 17, 2010
March 13, 2010
Add the cumin and coriander, garam masala, turmeric, and paprika and fry for 30 seconds. Add the meat, ginger, garlic, yogurt 1 tbsp at a time until blended, add spinach and stir. Reduce the heat to a simmer, cover and cook for 1-1/2-2 hours, or until the meat is very tender, season with salt to taste. Serve with pappadums, rice and mango achar or lime pickle.
March 6, 2010
February 20, 2010
I myself have shed a bunch of emotional weight, which often happens in change of seasons..all this to say....
I am happy to post this recipe for the bi yearly cleanses that keep me feeling healthy, it is a wonderful alkalizing dressing for there is no vinegar, I can't get enough of it. Enjoy and please tell me about it!
1/2 cup tahini
1/2 cup distilled or reverse osmosis water
5 tbsp lemon juice
1/4 cup bragg's liquid amino acids
2 tbsp agave or honey
2 cloves garlic finely chopped
1 tsp grey sea salt
1/4 tsp cayenne
Blend all ingredients in a vita mix. This will keep for 10 days in the fridge and is fantastic as a dip or dressing.
February 13, 2010
- Here is this weeks post, a beautiful substitute for cream cheese or otherwise sugary muffin and cake toppings that is simply delicious.I have used this recipe for everything from frostings, to fruit toppings, to a dollop on my sprouted cereal for a little decadence.This is a vegan recipe that doesn't compromise one ounce of flavor or texture. If you find other uses for it please post a comment on my blog, I'd love to hear about it!! (One little tip, buy your nuts from somewhere there is a good rotation these can go rancid quickly, you will be able to smell them).Cashew Cream
- 1 cup whole raw cashews( rinsed very well under cold water.
February 9, 2010
EGGLESS ALMOND FLOUR BREAD
2 1/2 cups almond flour
1/2 cup of pear sauce (roughly 2 pears)
1/4 to 1/3 cup coconut oil (melted)
1/4 teaspoon salt
1 teaspoon baking soda
Preheat oven to 300F. In a bowl mix baking soda, salt and flour. Add pear sauce and coconut oil. Mix until it takes on a "butter-like" consistency.
Spread some coconut oil all around the bottom of an 8"x 8" baking dish. Sprinkle a little almond flour on the bottom.
Spread mixture into pan and smooth it out.
Bake 30 minutes.
When cooled it can be cut into squares or triangles if desired. This will keep in the fridge covered for 1 week.
Variations: In place of the pear sauce, use pureed acorn squash and a little cinnamon OR pureed carrots and a little cinnamon. You can also add vanilla, honey and nuts.
February 2, 2010
Brown Rice tortilla chips w/ Guacamole
2 food for life brown rice tortillas
1 tbsp olive oil
1 tbsp lime
1/4 tsp celitc sea salt
Mix olive oil lime and salt. Cut tortillas into triangles. Brush one side of the tortillas with the mixture and bake for 5 to7 minutes then flip brush and bake again for 5 to 7 minutes. The longrer you leave them in the oven the browner and crispier they will get. Try adding chili to the lime, salt and olive oil mixture for a little heat!
1 ripe avocado
1 tbsp olive oil
1/2 tbsp to 1 tbsp lemon
1/4 tsp cayenne (smoked paprika is nice too)
1 clove garlic
1/4 tsp salt
pepper to taste
Mix all ingredients with a fork if you like chunky guacamole or in a blender if you like smooth. Place in a container with the pit to prevent brrowning. Serve with chips. You can also add a diced tomato and some red onion to add more chunkiness. I love olive oil in this recipe the guacamole gets so creamy.
January 16, 2010
1 1/3 cup whole RAW blanched skinned almonds or RAW blanched hazelnuts (filberts) or RAW macadamias (you can also use pre made nut flour if you want to skip the step of blanching and skinning the nuts. I found it almost impossible to skin hazelnuts)
2 tbsp wild honey (will be absorbed when dehydrating)
1 pkg of yogurt starter -yogurmet
- Put nuts (or flour) into blender
- Add enough cold water to get a total of 4 cups.
- Add 2 tablespoons of honey
- Blend until mixture reaches 100 on a yogurt thermometer, let cool to just below 100
- Add yogurt starter to 1/4 cup of the nut milk
- Stir well with whisk; add the rest of the milk
- Stir well and place container in dehydrator on yogurt setting (115) for 12 to 15 hours
- Stir and store in fridge for up to 1 week (This lasts me and me fella about a week)
This nut yoghurt is a great alternative for goat or cow's yogurt, and it is so delicious as a topping for fruit or pie in place of ice cream or whipping cream, yippee!!! Enjoy!