Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts

Sunday, July 22, 2012

Homebrewed Ginger Beer

I started brewing kombucha at home several years ago now, and just recently became interested in expanding a bit further into other naturally fermented beverages (and foods!) Sourdough wasn't the biggest success for me, but a recent attempt at sauerkraut came out absolutely fantastic and has led me into a bit of an obsession. Oops.

I've been loving ginger beers for some time now, and the more I saw how simple the list of ingredients was the more I knew it was something I wanted to experiment with on my own. I recently picked up a copy of Wild Fermentation and the first recipe I found myself drawn to was of course- one for ginger beer.

I found this recipe unique, wherein most recipes for ginger beer that I've seen online rely on the addition of commercial yeast to create carbonation. This recipe has you first create a ginger "bug" a few days in advance that is added to the rest of your ingredients before bottling.



Homebrewed Ginger Beer (Gently adapted from Wild Fermentation)

Ingredients for Ginger Bug:
Several inches fresh ginger root
Pure cane sugar
Water

Mix 2 tsp grated ginger root (skin is fine) with 2 tsp sugar, and 1 cup of water in a small jar. Stir well and store in a warm spot, covered by cheesecloth or paper towel. Continue adding 2 tsp of grated ginger and sugar daily, until ginger bug begins to look frothy or bubbly- 2 days to a week, depending. Once ginger bug is bubbling, you're ready to start your brew. If you decide to wait to brew- continuing adding sugar and ginger to your bug daily.

Ginger bug- pre-bubbles

Ingredients for Ginger Beer:
2-6 inches fresh ginger root, grated (depending on how gingery you'd like it to be)
1 1/2 cups pure cane sugar
Juice from 2 lemons
Water

Boil 2 quarts of water. Add grated ginger root (I went for the full amount), and sugar. Boil mixture for 15 minutes, then allow to cool completely. Once mixture is cool- strain out ginger, then combine with lemon juice, and strained ginger bug. Add enough water to total 1 gallon (4 liters). Stir well, then carefully bottle. Store in a warm place for 2 weeks. Refrigerate at least several hours before opening- and open very carefully as carbonation may be very strong.

Tips on bottling: I used two 1/2 gallon growlers with screw-on lids from a local homebrew supply shop. You can also use recycled plastic soda or juice bottles, flip-top beer bottles with rubber seals, or standard beer bottles if you have a capper. Basically anything that you can safely seal. Large canning jars would also work.


Tuesday, June 12, 2012

Recipe: Pink Grapefruit Soda



This is incredibly simple, as far as recipes go. I've been experimenting with making my own soda flavors lately and while this one takes very minimal effort, the flavor is perfectly sweet, tart, and bold.

Ingredients:
1 cup fresh squeezed pink grapefruit juice
3/4 cup raw or organic sugar
Soda water and ice

Heat grapefruit juice over medium high heat, until it begins to simmer. Add sugar and stir until disolved. Allow to cool- then mix with desired amount of soda water and ice. I used about 1/4 cup of grapefruit syrup in a 12oz glass, which was a little sweet for my taste. Start with a few tablespoons then go from there!


Sunday, November 20, 2011

Simple, Small Batch Canning: Pears in Sweet Tea Syrup


I fell in love with this recipe from Coconut & Lime around this time last year. Despite the fact that it's incredibly, almost laughably simple- I just never took the time to pull it all together.

My CSA from Tiny's Organic wrapped up this past week, and my refrigerator is still somehow full of locally grown fruit. I'm heading to La Paz for a week this Wednesday and wanted a quick way to put up the last of my pears before they turned on me.

I made a few modifications to suit what I had on hand, including a lesser quantity. I used a small sized variety of heirloom pears, but feel free to do as the original recipe calls for and use Bartlett if it's what you have available. I also used a black tea from Choice Organic that I love, rather than rooibos. Feel free to try it with any tea that you have on hand and love.


Small Batch Pears in Sweet Tea Syrup:

- 5 small to medium sized pears
- 2 1/2 cups water
- 1 cup sugar
- 2 bags black tea, or tea of choice

Sterilize two pint jars and lids- I generally do this by boiling them covered in hot water for ten minutes.

Peel and cut pears in half. Remove stem and seeds- I did this using a melon-baller and it worked beautifully. Pack pears into jars- I did five halves in each.

Bring water and sugar to a rolling boil, and remove from heat. Add tea bags and allow to steep for up to five minutes. Pour hot syrup into jars, leaving about 1/2" of head space. Process for 15 minutes in a hot water bath. Allow pears to sit for at least two weeks before opening your jars.

Wednesday, October 12, 2011

Link Love!

I'm almost certain that once upon a time I used to post links to things that weren't just related to food and eating. I'm glad that I've moved on from that place. My heart has only one real love. (That's a lie.)



-  I actually made an audible squealing noise when I came across this recipe. That's normal, yeah? Apple Fennel Sauerkraut with Caraway from The Bitten Word is just so... glorious. I still haven't experimented with sauerkraut or kimchee, and I'm finding myself a little antsy. My CSA this week came with a big beautiful head of fennel. It's a sign, clearly.



- My biggest struggle with cutting back on gluten hasn't had anything to do with pasta or toast. It's shortbread. Shortbread relies so much on the simplicity of its ingredients, that when one thing is slightly off they verge on inedible. I experimented with a GF shortbread recipe this past spring- and while my co-workers humored me and ate the tiny heart shaped gritty lumps, I haven't gone back to trying to recreate them. Serious Eats hosts Gluten Free Tuesday every week, and amongst their recipes they have a simple and beautiful recipe for Gluten Free Shortbread Cookies. They also have a recipe for Allergen Free Chocolate Pumpkin Spice Cake, which does admittedly sound a bit clinical, but looks (and reads) to be delicious. I can usually get pretty excited about anything combining chocolate and pumpkin.



- Absolutely not gluten free, but when Molly from Orangette refers to something as "some of the best cookies I will ever eat" - I'm probably going to pop some acidophilus and make a batch. Plus- these are actually Autumn Martin's infamous peanut butter cookies. Yes. These Salted Peanut Butter Cookies. Yes, again. Yes. There is Theo Chocolate in there.



- I've been eating so much winter squash lately. And while Zucchini Stuffed with Sausage, Mushrooms, and Sage from The Kitchn  uses a zucchini (obviously)- I'm likely going to re-utilize the stuffing recipe and cook it with a lovely little butternut or spaghetti squash. Forever.



- Maple Buttermilk Pie from 101 Cookbooks is so perfectly timed for fall. She uses rye flour in her crust, and nearly a cup of maple syrup in the filling. Perfection.

Sunday, August 14, 2011

Vegan & Gluten Free Coconut Cupcakes


I normally wouldn't ever post a recipe without including a picture of the actual said item, but I'm still in a bit of a battle with the lighting in my apartment. If I posted any of the pictures I took you probably wouldn't want to make these. I sure as hell wouldn't.

Despite their lack of a decent photo- these cupcakes are unbelievably light and tender, and not even just for a gluten free baked good. Admittedly- there are a lot of leavening agents going on here, but they work really well with Bob's Red Mill GF All Purpose Flour which has become my go-to for much of my GF baking. These can easily be made with standard AP flour as well- just omit the xanthan gum.

Ingredients:
- 2 cups Bob's Red Mill GF All Purpose Flour or flour of choice
- 3/4 cup sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. xanthan gum (omit if not using GF flour)
- 1/2 tsp sea salt
- 1 14oz can unsweetened coconut milk (about 1 1/2 cups)
- 1/3 cup unsweetened applesauce, smashed banana, or yogurt (vegan or non is fine)
- 1 tsp. vanilla extract
- 1/2 cup unsweetened flake coconut, plus extra for topping cupcakes

Preheat oven to 400 degrees, and line a muffin tin with paper liners. In a large bowl sift together dry ingredients including sugar, and set aside. Combine coconut milk, applesauce, and vanilla extract in a separate bowl. Create a well in your dry ingredients, then pour in wet ingredients. Fold together gently, being sure not to over mix (gluten free flours aren't really an issue with this- but it's a good practice regardless). While batter is still lumpy- gently fold in coconut flakes. Spoon batter into liners, top with additional coconut, and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before eating- and feel free to top with powdered sugar or frosting of your choice if you'd like them a little more sweet. Makes 1 dozen.

Monday, June 6, 2011

Events: June 11: 5th Annual SLEE Dinner

My beautiful friend Amy has been working for months to help organize this event! I'm donating a dozen vegan cupcakes, and will likely be attending as well. This is a wonderful event that supports a great cause, and $40 is truly a tiny amount if you consider how much you'd spend on a normal evening out! Find out more about Community Alliance for Global Justice and what they do here!

“Strengthening Local Economies, Everywhere”
Saturday, June 11, 2011
Happy Hour 5:00 – 6:30
Dinner 6:30 – 9:30
Same great location: St. Demetrios Church in Montlake: 2100 Boyer Avenue East
Buy your tickets now at Brown Paper Tickets!

Sliding scale $40-$75: Please be generous in your support! We want to make this event accessible to everyone while also recognizing the need for us to raise crucial funds. Paying at the $75 level will support a farmer/food worker! This gives you entry and also ensures that a local member of our food economy can be an honored guest at our event!  Kids are only $10! If you are unable to afford a full-price ticket, please contact us for solidarity tickets! Limited amount available! Email: volunteer@seattleglobaljustice.org

This year’s Keynote will be given by Aba Ifeoma, Organizer with Detroit Black Community Food Security Network. Aba will speak about the resurgence of urban agriculture and bee-keeping in Detroit! DBCFSN was the winner of the 2010 Food Sovereignty Honorable Mention Prize. You can learn more about their important work in this video showing Aba accepting the prize at the Community Food Security Coalition Conference.

Get involved! Help CAGJ organize our annual celebration of the food justice and food sovereignty movements! Contact us at volunteer@seattleglobaljustice.org

Tuesday, April 12, 2011

Homemade Cereal: Popped Amaranth with Nuts & Dried Fruit


In an attempt to cut down even further on processed foods- I’ve been experimenting with making my own cereals. This recipe is hands-down my favorite, and while popping amaranth can be messy- it’s also freakishly fun. Amaranth is a grain similar to quinoa that is easiest to find in bulk bins at nicer grocery stores. I buy mine at the Town & Country Markets in Seattle.

Ingredients:
8 tbsp amaranth
1/2 cup raw walnuts (or nut of choice)
1/2 cup dried fruit (my favorites are cranberries and candied ginger)
2 tbsp maple syrup or honey
1/2 tsp sea salt

To pop the amaranth:
Heat a large pot (the higher the sides the better) over medium-high heat. Toss in two tablespoons of amaranth (any more at a time and you’ll burn most of it) and stir constantly until most of the grains are popped. It’s better to leave some grains un-popped rather than burning the rest. Dump popped amaranth into a medium sized bowl, and continue this process until all amaranth has been popped.

 Unpopped vs. popped

Once all amaranth is popped- add nuts, dried fruit, salt, and maple syrup to your bowl and mix until combined. If you find your amaranth clumping with the syrup- just get in there with your hands and break things up. Cooking should be messy!  Store in a glass jar or other sealed container, and serve just as you would with any other cereal. I’m happiest eating mine with milk.

Originally posted at Swallowing Seattle.

Sunday, January 30, 2011

Cinnamon Cocoa Cupcakes with Vanilla Buttercream Frosting

I don't think that I've ever posted two recipes in a row, but these cupcakes are just too wonderful not to share right now.  The frosting is very distinct and not overly sweet.  It makes a nice, thick, bakery quality buttercream that perfectly compliments the texture of the cake.  I did luck into a few specialty ingredients, but they aren't difficult to substitute for easier to find versions.  This recipe was originally vegan, and is incredibly easy to change back if you'd prefer it that way.




For the cupcakes you need:

1 cup milk (or soy/rice/almond milk)
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup unsalted butter (or vegetable oil)
1 tsp vanilla extract
1 cup flour
1/3 cup cocoa powder- minus 1 Tbsp
1 Tbsp cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt

Preheat oven to 350° F, and line muffin pan with 12 liners.  Whisk together the milk and vinegar, and let sit for a few minutes while you melt your butter.  Add melted butter, sugar, and vanilla extract to milk mixture, and beat until frothy.  In a separate bowl sift together flour, cocoa powder, cinnamon, baking soda, baking powder, and salt.  Slowly add to liquid mixture, beating until well incorporated, but with a few lumps remaining.

Fill liners 3/4 full, and bake for 18-20 minutes.  Remove from oven and allow to cool completely before frosting.  Makes 12 cupcakes.




For the frosting you need:

1 cup unsalted butter at room temperature (Earth Balance or vegetable shortening for vegan version)
2 cups powdered sugar, sifted
2 Tbsp milk (soy/rice/almond)
1 Tbsp vanilla extract
1/4 tsp vanilla powder, or the scrapings from one whole vanilla bean

Using a stand mixer, electric beaters, or one hell of a strong arm- beat all ingredients until well incorporated and fluffy.  Double checking to make sure that cupcakes are fully cooled- frost liberally using a butter knife or pastry bag.

Keep away from chubby kitties.



Monday, September 20, 2010

Tomato-Basil Simmer Sauce Canning Extravaganza!

Yesterday, after a bit of calling around- Amy and I found what is probably one of the best deals on local tomatoes in Seattle.  We paid $27 for a 24 pound box of beautiful ripe lovelies from Top Banana here in Ballard.  I called a nearby U-pick farm, who was selling theirs for nearly $4 a pound!  Nonsense!

 
 
We had expected to end up with 12 pint jars full of our beautiful sauce- but the recipe we used somehow led us astray.  It may have been because we seeded our tomatoes, but the proportions were a bit out of whack.  However- we ended up with 6 jars of absolutely decadent, rich, garlicy sauce, and couldn't have been any more pleased.

The recipe that we used is here, and I absolutely recommend it.  We added a splash of red wine, three whole heads of roasted garlic (for our doubled recipe), herbs de provence, plus extra salt and lots of pepper.  I love bold flavors, and the freshness of the tomatoes and the basil still cut through perfectly.  

We started off by peeling the tomatoes:


 This was serious business.  Go ahead and ignore my sink full of dirty dishes.


Can we take a quick second and admire my gorgeous hand thrown bowls?  If you've ever been to my apartment for more than 5 minutes you probably already know all about them.  They were each under $4 and I really like to talk about them.   
From there: garlic was roasted, basil was diced, and pureed tomatoes and spices were added to the biggest pot I could find.


After the sauce had cooked down for quite some time- we were ready to get seriously serious.  Seriously though.


Once the garlic and basil were added to the sauce- we pulled it off the heat, added a tablespoon of bottled lemon juice to each of our warm, sterilized jars, and got down to business.


The fun and exciting action shots of me ladling sauce into jars all turned out grainy and dark!  The horror!


Once filled they went into a hot water bath for 35 long and excruciating minutes (I don't have/use a canning rack so I'm always a little nervous about breaking jars or killing someone with botulism- no big deal!)


They came out perfectly- all sealed up within seconds of coming out of the pot, and Matao and I busted one of them open for dinner tonight and about died from the goodness (not botulism).  Amy and I are planning on picking up another box of tomatoes for salsa, and maybe another round of tomato sauce.  I'd love to do some small jars to share.

Sunday, August 29, 2010

Farmers Market Haul


Let's play a little game, yeah?  Take a look at that picture for a minute (click on it twice and blow it up nice and big!)  Look at everything in it, and calculate how much you think each item cost.  Tally that up, keep the number in your head, and then scroll down.  And for the record, this is:

1 huge bunch of basil
1 small bag full of braising greens (not all of it fit in the bowl)
2 Walla Walla sweet onions
2 types of zucchini
2 purple sweet peppers
1 green hot pepper
1 pound of tri-colored green beans (yellow, purple, and well... green)

All of this is organic and locally grown.  All of this is seasonal, picked within the past 24 hours, and all of this I bought three blocks from my house, most of which was directly from the farmers who grew it.

Okay ready to scroll down???

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We spent $11.50.  Eleven dollars, and fifty cents.  I will tell you right now that if we had gone to the grocery store half a mile away and bought all of this, it would have easily cost us close to $20 and the quality would have been far inferior.  If we had bought eggs this week the difference wouldn't have been much different.  One dozen organic, free range, certified humane eggs at the grocery store costs $4.50.  They cost $5 at the farmers market, and I trust those statements far more when I can talk to the farmer face to face.

I know that not every community has access to farmers markets.  If yours does- do you shop there, or elsewhere?  Why or why not?  Bonus points (yeah, I'm counting!): leave me a comment and let me know how much you thought this all cost before you scrolled down!

Tuesday, August 10, 2010

Giveaway! One Pound of Fair Trade Organic Coffee from The Green Coffee Bean Company!

My good friend Brittany helps run a wonderful little coffee shop based out of Ketchikan, Alaska, and has offered up a pound of wonderful fair trade, organic coffee to one lucky reader!

 


Hello!
This is Barista Brittany from The Green Coffee Bean Company. We are proud to be hosting this month's giveaway!  We're a little coffee shop in Ketchikan, Alaska, where we roast all of our coffee in small batches with lots of love!

We are giving away one pound of our super delicious coffee of the month (which is also Fair Trade and organic), Ethiopia Harrar Longberry. Here's a little bit of info about the Harrar:

"The district of Harrar is located in the Northeast area of Ethiopia at about 5,000 to 6,000 feet above sea level . Longberry is a large, long-pointed bean. They are grown by hand on small peasant plots and processed carefully by the traditional, dry method which brings out characteristic wild, blueberry undertones, flowery aroma, medium acidity and heavy wine-like body. A very special treat with any blueberry dessert!" It's delicious and one of our best sellers, so we're happy to be sharing it with you!

To enter the giveaway, go to our Big Cartel shop and find a coffee that you'd like to try, then come back here and leave a comment with the type that caught your eye.  Extra entries can be made via Twitter. Tweet about the giveaway- and be sure to include a type of coffee, and @renaimarie to make sure that your tweet is seen!  One blog entry and one Twitter entry per person, and please remember to leave contact information in your comment so that we can reach you if you win!  The giveaway is open until the end of the day August 24th.  One winner will be chosen randomly and announced here on August 25th.
 
As our gift to all readers: for the rest of the month you can enjoy a 20% discount on all of the coffee in our shop by using the code "GHOST" at checkout.
Feel free to fan us on Facebook at or follow us on Twitter!



Thanks, and good luck!

Tuesday, August 3, 2010

From Field to Jar: Raspberry Jam

After a quick trek, a closed u-pick field, and a bit of navigation- Saturday afternoon was spent going a little bit crazy picking raspberries at Harvold Berry Farm in Carnation, Washington.  We had originally set out to pick at Remlinger Farms but when we got there we found out that their raspberry field was closed that day, and they directed us down the road to Harvold.  We were not one ounce disappointed, as the field was full and the berries were sweet.  Plus at $2/lb there really isn't much to complain about.  Matao and I ended up with fifteen and a half pounds!  Only a small portion of those berries went into the freezer or were eaten fresh.  The rest were made into jam!

 

The recipe that we used is just about the easiest jam you could ever make.  It consists of two ingredients: raspberries, and sugar.  That's it!  I prefer to use organic unrefined sugar, as that's what I normally cook with- but feel free to use whichever type you prefer.



Ingredients:
- 4 cups sugar
- 4 cups fresh raspberries, crushed (I pack them into my glass measure and smush smush smush)

Directions:
1. Sterilize your jars, rings and lids.  (At this stage just do the first and second steps.)
2. Add raspberries to a large stainless steel pot.  Bring berries to a full boil, smashing them with a potato masher or large spoon as they heat.  Allow to boil hard for one full minute, stirring constantly.
3. Add sugar, and return to a boil.**
4. Boil until mixture begins to form a gel.*  This may take from 5-10 minutes.
5. Spoon hot jam into dry, sterile jars.  Process using the second part of the directions from step one.  Here.  When your lids make a cute little "ping!" sound- you know that they're sealed!

* "To determine when the mixture will form a gel, use the spoon test: Dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later — the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon." - Source

**  If your jam seems too foamy once it starts cooking- adding a dab of butter to your pot will take care of it.  Otherwise it's fine to skim the foam off the top once the jam is done cooking.

Also note: It's perfectly normal for your entire kitchen to look like this once finished!  Our arms, faces, shirts, and hair were covered in little molten jam specs as well.

Monday, August 2, 2010

Frozen Treats Link Love!

I have made and eaten so many delicious frozen things lately- it seems only fair that I share a little frozen link love!


- Caramel Crunch Ice Cream Bars from Eat Me, Delicious look so, so good.  I haven't made these yet.  I'm a little afraid to make them, honestly.  I may never want to eat anything else ever again.

- This recipe for chocolate sorbet doesn't look like much.  But it is absolutely ridiculous.  In the best way ever.  It's like eating frozen creamy fudgy cake batter, except that it's vegan and really not that bad for you.  I used classic mint from Theo in mine, as well as a touch of espresso powder, and the combination is surprisingly good.  Each bite tastes different and complex.


- This Blueberry Ice Cream doesn't require an ice cream maker or egg yolks and kind of makes me want to cry just looking at it.  I still have quite a few frozen blueberries from my trip home last fall and I don't think I'd have any issues at all using some of them up this way.

- My lovely friend Becca just posted a recipe for Vegan Raspberry Ice Cream which she says is "like creamy sorbet, but somehow not sherbet-y."  Works for me!

- Chocolate Gelato with Salted Caramel Pecans is probably my soul mate.
 

- And because I quite literally cannot get enough of fruit and berries in/on/with ice cream- this Cherry Lambic Ice Cream Float sounds like sweet perfection in a glass.  I love raspberry lambic with an unashamed and undying passion, and although I rarely drink it due to its syrupy sweetness- I think that this is the perfect way to do it.  Especially in August.  Especially on our patio.

What are your favorite frozen summer treats?

Tuesday, July 13, 2010

Brown Sugar Lemonade with Sea Salt and Mint

Can I call this a recipe?  Yeah?  Alright.  Let's do this.


(Note- The mixture in the jar is just the lemon/sugar/salt without any water added.  I brought it to a dinner with my lovely friends Ellie & Larissa and we mixed it up there.  Also- isn't my hula hoop lovely?)

My favorite favorite favorite summer treat growing up was my moms homemade lemonade.  We started experimenting with it more as I got older and had to have input on everything we made together.  I remember one summer making a beautiful thick almost syrup-like juice out of the cherries we'd bought at Costco, of all places- we added it to our batch of lemonade and I swear we both almost died of a delicious sugar overdose right then and there.

This is not that recipe.  Mostly because there were no cherries in my fridge at the time that I made it.  This recipe is absolutely wonderful, regardless, and easier to boot.

Ingredients:
- Enough lemons to make 1 cup of juice (don't buy the bottled stuff- please oh please oh please).
- 1 cup loosely packed brown sugar
- 1/2 tsp. sea salt
- 4 large sprigs of fresh mint
- Water
- Ice

Directions:
- Juice lemons, straining out seeds and pulp.  This little thing is fantastic.
- Heat lemon juice, brown sugar, and salt over medium high heat, stirring until sugar is dissolved and mixture just begins to boil- remove from heat and let cool.
- Add mixture to a 2 liter pitcher and fill to the top with cold water and ice.
- Crush mint leaves and add whole sprigs to pitcher before serving.
 - Feel free to add boozy beverage of choice!

Saturday, April 24, 2010

One-Week Cleanse Breakdown

 light n' airy by CarolynsHope is exactly how I feel!

Today is the last day of my week-long cleanse, and I thought I'd go over a few things that people have been asking me.  Overall I have been really happy with the way it went, and I would absolutely recommend it to someone who has the discipline to really stick to the diet and use the kit the way that it is intended (aka taking all of the supplements and tinctures as directed).  There are three different ways to use the kit- as a more intense one week cleanse, an easier two week cleanse, or an intensive 5 day juice cleanse.  These are all options when using the same kit.

I used the Fresh Start Kit from The Herbalist which is a local herbal medicine manufacturer.  They have a retail store on NE 65th St. near the Roosevelt/Greenlake area.  I actually picked my kit up from Metropolitan Market in Lower Queen Anne, near my office.  Their price was a touch higher, but it saved me the pain of a long bus ride so I thought it was worth it.  For the record- neither Dandelion Botanical in Ballard, nor Mother Nature's in Lower QA carry the kits.  Super Supplements does but they kind of freak me out.



Q: Why are you cleansing?
A: Short answer: Because I feel like crap.  Long answer: because my allergies are the worst they've ever been, I'm tired all the time, my digestive system is always out of whack, and I'm having a hard time focusing on pretty much anything.  Really- there are a million ways and a million different reasons to cleanse.  A lot of people don't believe in the benefits of cleansing at all.  I eat a clean, healthy, and balanced diet most of the time and rarely ever have sugar or carb crashes and generally don't feel lethargic or sluggish from overeating.  I am physically active and drink plenty of water.  Despite all of this- I am still conscious of the fact that my body just doesn't feel quite right.  Here is a good list for knowing if it's a good idea to cleanse.

Q: Do you feel any different?
A: I didn't until day two- but when I did it was like "BAM!"  My energy level has gone way up, my entire body feels lighter, my thoughts are more clear and it's easier for me to stay focused.  The most intense difference has been immediately after taking the three tinctures- which is not surprising.  It feels intense for about 20 minutes and then begins to taper off.  It isn't like peak highs and lows though- it more or less lasts the entire day.  I never felt like I was crashing or "coming down".  My body just feels happy.

Q: Is it a fast?  What are you eating?
A: No, it's not a fast- and I am eating a lot!  It is very heavily based around whole vegetables and fruits, as well as fruit juices- when I first looked through the cleansing guide I was a little panicked by the list of cleanse approved foods.  Honestly- I ate a lot of potatoes.  But I also ate a lot of other things.  The key is to eat large portions so you're still getting enough calories.  I also drank juice about 6 times a day.  My day in meals usually went something like this:

Breakfast: Brown ricecake with almond butter.  Sometimes I'd drizzle it with honey as a treat.
Snacks: Fruit, carrots with hummus or almond butter, and raw nuts.
Lunch: Brothy soup with lots of veggies and grains (amaranth), or potato salad made with Bragg's liquid aminos, olive oil, seaweed, shredded carrot, and black pepper.
Dinner: Huge salad with vegan dressing, herbed potatoes (courtesy of my wonderful boyfriend), fish (cold water and wild- this is technically a "first time cleanse/cheater" food), and more veggies.  A lot of my meals crossed over from dinner to lunch and vice-versa.  I'd make a big portion of something and save it for another meal.
Beverages: Water, herbal tea, 100% fruit juices (Trader Joe's was a lifesaver for juice), and I did sneak kombucha a few times, but probably shouldn't have.

There were a few days where I had non-cleanse approved foods- and I felt the difference.  One day was soup that had a few beans in it, and another was lentils.  I felt okay about eating them, knowing that they were still healthy choices regardless- but my digestive system was apparently not in the same mindset.  I also snuck a few bites of dark chocolate here and there, and had ceviche with corn chips one night- but it didn't seem to do me any harm.  I'd keep yourself in check with that one, though.  The idea is the be as gentle on your digestive system as possible.  

Q: What can't you have?
A: In short: alcohol, refined sugars, caffeine, gluten, dairy, most meats (free range and organic are considered approved foods for the first-time cleanser), most grains (rice, oats, barley etc.), beans, canned foods, eggs, popcorn, processed foods, iodized salt, vinegar, and artificial sweetners, among a few other things.

Honestly- it looks and sounds like a lot.  I had to plan for a few days before I could commit myself to doing this cleanse.  Read over their cleansing guide very thoroughly before making up your mind about doing it.  Plan meals ahead of time and keep in mind that the better you stick to the approved foods- the better you will feel.  Take the time to cook and pack your lunches and snacks.  The last thing you want to do in the middle of this is get frustrated and give up halfway through.  Remind yourself that it's only temporary if it helps.

There are a few contradictions in the food guide- hummus is okay, but beans aren't; rice cakes are okay but rice is out; quinoa is listed but amaranth isn't, etc.  Just use your best judgment and figure out what works best for you and your cleanse.

Q: What are the supplements like?  How often/what are you taking?
A: Some of them aren't bad at all and I enjoyed taking them.  Some of them... were really foul.

Intestinal Rescue was the worst for me.  You mix a tablespoon of powder in a glass of juice or water and drink it twice a day on an empty stomach.  Then immediately follow it with an 8oz glass of water.  I would do this first thing in the morning when I got up, and then right away when I got home- before eating any snacks or dinner.  I always mixed with juice (I tried it with water once and wanted to cry) and would shake the hell out of it in a canning jar and then chug it down as fast as I could.  It's gross- but it's worth it.  Just trust me.  You won't feel very hungry after drinking this and it's okay to eat a light breakfast or snack.  Just make sure you don't go all morning without food.

Renew-U, Blubberwack, and New Brain Choice are all liquid tinctures that you take together three times a day.  I was also taking these in juice, and found them to be the most pleasant.  They have a slightly alcoholic taste, but the herbs themselves are fairly mild tasting.  I would take these first in the morning- after Intestinal Rescue and before eating, right before lunch, and then sometime in the evening- after Intestinal Rescue, and before bed.

Renew-U Tea isn't bad, and was easy to drink throughout the day.  You need to drink 4 cups of this, so I would make it in a big pot in the morning, and then pour it into a Nalgene to take with me and drink throughout the day.  I actually enjoyed it more at room temperature.  I know a lot of people aren't tea drinkers- so if you find the taste off-putting just chug it and be done!

LBT Caps aka Lower Bowel Tonic are exactly what you think they are!  I'd take 3 caps right before bed with a small glass of water.  Seriously- don't take these and then dilly-dally around for half an hour.  Take them and then go to bed.  You will be thoroughly impressed in the morning.  I promise. 

Q: Anything else worth knowing?
A: Go to bed when you feel tired.  Don't venture too far away from a restroom for an extended period of time.  Drink a ton of water.  Don't exercise too hard.  Don't treat this like a diet- make sure you're eating enough calories.  Pay attention to your body and do whatever you feel is best.  Don't bother cleansing if you aren't committed to taking better care of yourself in the long run.  Do your research.  Don't allow yourself to cheat consistently- it's pointless.  And lastly- take all of my advice with a grain of salt.  This is just what worked for me and how it made me feel.  Read the entire cleansing guide, read all of the directions, and pay attention to your body.

Any other questions?  Let me know!  I'd be happy to answer them, share recipes, and tell you all about my poops.

Monday, April 19, 2010

Amaranth!

Last night I found myself standing in the bulk foods section of my second favorite grocery store- looking at two big and empty canisters where the quinoa once was.  All that was left were a few teenie tiny little lonely bits.  I felt lost and confused.

I am currently on day two of this cleanse which involves cutting out gluten, dairy, refined sugar, and alcohol, among other things.  The list of "approved" foods is a bit contradictory, but I'm trying to stick to it as much as possible.  Quinoa is one of my approved foods.  Quinoa was the entire reason why I had walked to the grocery store in the first place.  Quinoa was causing me a bit too much grief and heartache for being so tiny.

Luckily, thankfully, wonderfully- the amaranth bin was nearly full to the brim.  Amaranth is nutritionally quite similar to quinoa, and has many of its own unique nutritional benefits as well.

While looking up recipes for using amaranth I came up with quite a few gems.  Some of these I will have to adapt if I want to enjoy them during my cleanse, but otherwise I'd consider them fair game.



- Chocoalte Amaranth Quinoa Cake makes me think that I could give up gluten forever.


- Popped Amaranth Granola is made with cashews, coconut, and honey, and although this rendition includes oats, butter, and sugar- I may make a few adaptations so I can enjoy it this week.  YUM.


- Amaranth, Quinoa and Corn Chowder sounds so, so good.

- Popped Amaranth Cereal with Sesame Seeds and Crystallized Ginger is another popped amaranth breakfast recipe that caught my eye.  These cereal recipes are actually perfect, as I've been trying to wean myself off of the boxed junk.


- Black Beans with Amaranth actually uses fresh amaranth leaves, which I don't have access to- but it's one of those recipes that seems to be worth holding on to.

Any favorite amaranth or quinoa recipes to share?  Any ideas on where to find fresh amaranth leaves in Seattle?

Thursday, March 4, 2010

Giveaway! Organic and Heirloom Seeds for Spring!

So, yeah.  I did this thing where I overbought seeds.  Already.  Can you imagine!?  There is a wonderful little organic fertilizer company just down the street from our apartment, that finally just switched over to their spring hours- which means that they're open when I'm walking home.  They just so happen to sell heaps of wonderful seeds.  Who am I to resist?

 
Walts!

This giveaway is going to be set up a bit differently than the others.  I will be randomly selecting three winners, each of who will get to pick out four types of seeds of their choosing.  I will divide the seeds into individual baggies with detailed planting instructions, to be delivered to each of the winners.  Easy peasy! All of the seed varieties are listed below.  I have chosen varieties that lend well to container gardening, as well as the temperamental summers of the Pacific Northwest.  Most should thrive in other growing conditions as well.

If you're interested in winning yourself or someone else a sweet little mix of organic and heirloom seeds, just in time for spring- all you need to do is comment on this entry- letting me know which four types of seeds you'd prefer.  I will randomly pick three winners next Thursday, March 11th around 5PM Seattle (Pacific Standard) time, and announce them here.  You should be able to comment via your Google account- unregistered users please be sure to include your real name and a means to contact you.  United States and Canada only, please!

 


Seed List:


Organic Heirloom Genovese Basil from Irish Eyes- easy to grow indoors or out, and most commonly used for pesto.

Heirloom Prairie Coneflower Echinacea from Botanical Interests- potent, and prized for its healing properties.  Yes, this is a flower, rather than a vegetable!


Mixed Combination of Hot Peppers from Irish Eyes- this guy is going to be a bit of a surprise.  The packet contains 5-7 different varieties, that the company changes every year.  We actually had great luck growing hot peppers in Seattle last summer.


Heirloom Siberian Tomato from Seed Savers Exchange- these are a dwarf sprawling variety with early onsets of 2-3" fruits.

Heirloom Combination of Tomatoes from Irish Eyes- this is the same idea as the combo of hot peppers.  A blend of 5 heirloom varieties that changes from year to year. Tomatoes were another winner for us last year.


Heirloom Red Russian Kale from Seed Savers Exchange- beautiful purple-veined blue green leaves that overwinter easily.


Organic Spicy Mesclun Mix from Irish Eyes- another mix!  This one contains: Verte Mar, Sierra and Rouge Grenobloise lettuces, Verte de Cambrai Mache, Arugalu, Red Giant and Kyona Mustard, Tres Fine Endive, and Ruby Swiss Chard.  I can't guarantee which ones you'll end up with!


Udumalapet Eggplant from Seed Savers Exchange- I think these might be my favorite.  Consistent heavy producer of teardrop shaped green and lavender fruits, 2-3" long.

Tuesday, November 17, 2009

Vanilla Cupcakes with Fresh Ground Black Pepper, Cranberry Curd, and Whiskey Buttercream

Whoa.  That's a mouthful.





I made these cupcakes on Sunday night for a co-workers birthday.  It's the best vanilla cupcake/cake recipe that I've found, with a touch of fresh ground black pepper.  I know it sounds weird, but they were absolutely delicious.  I wanted a cupcake that would pair nicely with fresh cranberry curd, and I didn't want to go with just straight-up sweet.  I wanted something with a kick- and these were perfect.  They're also super easy to veganize, since they already call for shortening (I tried them with butter and it just wasn't the same), and the eggs and milk are easy to sub out.  I'd go for a flax meal or Ener-G sub rather than tofu, though.  Unfortunately I have no idea how to veganize curd at the moment, but really, they'd still be lovely with a dallop of jam or fresh cranberry sauce.  Alternately- here is a recipe for vegan lemon curd that you may be able to experiment with using fresh cranberries.  They're acidic enough that it just may work.  The whiskey buttercream came into play because I wanted something simple, but contrasting enough to do something of its own.  They went over wonderfully and I will 100% be making them again.  The recipes I've written out are the way that I made mine, and the original recipes can be found in the links (other than the whiskey buttercream, which is my own).  Onward!


Cupcakes:

- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon good sea salt
- 1 teaspoon to 1 tablespoon fresh ground black pepper (entirely a matter of taste!)
- 1/2 cup shortening
- 3/4 cup milk or non-dairy milk
- 1 tablespoon vanilla 
- 2 large eggs or equivalent egg substitute 

Directions:
- Set oven to 350 degrees F
- In a large bowl, mix together the flour with sugar, baking powder, salt, and fresh cracked pepper until combined.
- Add in the shortening, milk, vanilla and eggs (or sub) and mix thoroughly.  The batter may be a bit thick, which is just fine.  You can add a splash of milk if it freaks you out.
- Pour into paper-lined regular size muffin tins filling under just three-quarters full. 
- Bake for 20-22 minutes or until the cupcakes test done.  DO NOT overbake.  Seriously.  I did this with some of mine and the texture was blah.
- Immediately remove from pans and allow to cool before filling/frosting.




Cranberry Curd:

- 2 very full cups fresh cranberries
- 1/2 cup, plus 1 tablespoon water
- 1 1/3 cups sugar
- 5 tablespoons unsalted butter
- 4 large eggs


Directions:

- Combine the cranberries and water, and cook over low/med heat until all of your cranberries are popped.
- Force cooked cranberries through a food mill, or a fine mesh strainer- and return puree to saucepan.
- Over low heat, add the sugar and butter, allowing them both to melt without boiling.
- Beat eggs in a seperate bowl, and very slowly add to cranberry mixture.  It is VERY important that your cranberries not be too hot, otherwise the eggs will cook on contact and you'll end up with a nasty mess.
- Cook over low heat, stirring constantly for around six minutes.   DO NOT ALLOW TO BOIL!!!(!!!!!!!!!!!!)
- Your curd is done once it thickens and holds whisk marks.  It tends to happen rather quickly, so keep an eye on your curd while mixing.
- Set aside and allow to cool.





Whiskey Buttercream:

- 1/2 cup butter or shortening
- 2 cups powdered sugar
- 1 tablespoon whiskey (the cheap stuff is just fine!)
- 2+ tablespoons milk or non-dairy milk


Directions:

- Dump everything into a food processor or bowl with a mixer, and mix the hell out of it, until it looks/feels/tastes like frosting.  Add more sugar or liquid as needed.  Fresh vanilla bean is also a nice addition. 


Assembly:

- Once cupcakes are cool, use either a spoon or a melon baller to scoop out the middle of the cupcake (don't go all the way down- just about halfway).
- Fill your holes back up with a good sized dallop of cranberry curd, then let them hang out in the freezer or your patio for about an hour.
- Top with a generous helping of buttercream, and if you're feeling extra fancy and special like I was at work the next day- a couple of candied cranberries*.





* Candied cranberries can be made by heating one part water to one and half parts sugar over medium/high heat until just boiling.  Allow to cool, then add about a cup of cranberries.  Put in the fridge for at least 24 hours, allowing the berries to get nice and sugary sweet.  Drain simple syrup from berries, then roll in sugar.  Place on wax paper, and allow to dry for about an hour. 

 -----------------------------------------------

+ One more thing about these cupcakes-  even if you don't want to go through all of the extra steps of making the curd or an alcoholics dream version of frosting- at least try the cupcakes with fresh pepper.  I promise it will change you.  For the better.

Sunday, October 18, 2009

Pumpkins and Tomato Sauce

I finally suckered people into picking pumpkins with me!  Actually that's somewhat of a lie, as next weekend will involve the same thing.  Whatevs.  The place we went to today was not quite what I was expecting- as in everything was pre-picked, you just walked through and picked out what you wanted.  When I went previously you actually had to remove yours from the vine.  And you'd think the ten billion little kids would be terrible, but they were actually pretty darling, and it was their parents that were awful.  Figures.



 
I ruined this picture, but just pretend like I didn't.




  
 

 

 

 

 

 

 

Those two alpacas were darling.  I came home telling Matao I wanted a pygmy goat again, but I think I'd give up goats for an alpaca.  Apartment alpaca... that sounds about right, doesn't it?

Back in Ballard we did a quick last minute run to the farmers market, where I picked up two pounds of gorgeous heirloom tomatoes.  We also had such great timing that someone shutting down their stand offered us all of his leftover cheese samples, so we had a great impromptu snack of cheese niblets and fuji apple chunks.  Nom.



 


I picked up the tomatoes with this recipe in mind, and currently I've got it all in the oven roasting.  I am seriously about to die from the smell.  It's absolutely ridiculous.  Hopefully I can talk Matao into eating pasta later this week.  I may have to resort to bribing him with sausage.  And I've said it a million times before, but I really am sorry about the weird lighting in my kitchen.  I need to figure out a way to make it work, but for right now this is what I've got.  I'm on the hunt for something small and portable that I don't need a light box for, so we will see.  





 
 Check out how huge those garlic cloves are.  I threw the full bulb in for comparison- and it's actually quite large itself.  I've been buying local garlic every chance I get, and the quality and flavor can't even be compared to what you normally find at the grocery store.  This stuff is gold.



All ready to go in.  Once this comes out I'll remove the seeds and skins from the tomatoes, and then cook it down for another hour with white wine.  I would marry myself right now if I could.

Maybe I'll still try.



♥ R.
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