All posts filed under: Recipes

Delicious fermented beets

I’m enjoying the fruits of my labor, pickled beets from the first episode of Fermentation Fun. They are a totally delicious accompaniment to my lunch of lamb stew. It was so delightful to present these simple ferments at People’s Food Coop last month. For those of you who missed the class or lost the recipes, read on. Both pickled beets and beet kvass allow you to enjoy and easily digest the many benefits of beets. These include nutrients such as iron, potassium, fiber, folate and antioxidants. Then there is boron which helps build bones, elevates, testosterone and improves blood flow, contributing to the use of beets as an aphrodisiac. Not to forget, sodium nitrate which is credited with allowing you to exercise for 15% longer and helping some British athletes win in the 2012 Olympics, according to Jo Robins in Eating on the Wild Side: The Missing Link to Optimum Health These lacto fermented foods will provide your gut lining with a fresh batch of live, digestion enhancing bacteria. Eat fermented foods with every meal! …

Water Kefir

Water Kefir is a wonderful way to make enzyme rich fermented beverages out of coconut water or fruit juice. It starts with this wonderful crumbly SCOBY that is a symbiotic relationship between fungal and bacterial cells. The water kefir grains tend to be in smaller clumps than kefir grains growing in milk, but they have the same property of making an effervescent, nutritive, slightly sour drink.

Teff and buckwheat gluten-free sourdough pancakes

It’s been too long since I’ve posted any beautiful food here. Today I’m having these amazing pancakes with cashew butter, homemade yogurt, blueberries and Borage blossom infused honey from my bees. Wow! If you’re curious to know my elaborate journey of making these pancakes, read on. My daughter insisted that I write out a recipe because she said these pancakes are amazing and I should make them again. There are no exact measurements, because I just mix things up until it is a good bubbly, barely pourable batter. It all started with sprouting buckwheat earlier this week.  I ended up cooking it together with teff grain to make a breakfast porridge. We added in dried currants that got wonderfully plumb in the boiling process. It was delicious, but we didn’t eat it all. So I tossed it into my gluten free sourdough starter and let it ferment overnight. In the morning I added three eggs, some homemade kefir, baking soda,  salt and vanilla extract to finish it up. Fried in butter, we decided that was …

Gluten Free Sourdough Starter

When I started eating grains again I wanted to eat the ones that were most easy for me to digest. One way to make grains more digestible is to ferment them first. My favorite way to ferment them is with a sourdough starter. The best starters are those that have been around for a while and have collected wild yeasts out of the air. They tend to be the most robust, because they have a large variety of yeasts. If you have a friend who’s been making sourdough bread for some time you can always get a little to start yours. But since I like mine to be completely gluten free I make it myself. It is really quite simple. Take a clean quart sized mason jar 1 cup of flour of your choice (my favorites are buckwheat, teff, millet, rice, gf oat, blue corn) 1 cup of warm filtered or spring water a hand full of blueberries, a couple plumbs or other fruit that has the white powdery yeast on the outside or a …

Fondant for bees

Made fondant for the bees. Fun stuff! Being sort of anti-sugar I’ve never made candy before. Getting to see the sugar bubble and change to different states was really cool. Ingredients: 1 cup water 1 pinch salt 4 cups white sugar 1 tsp white vinegar 1 drop lemongrass essential oil Here it is cooling in a heart shaped mold. I checked the bees yesterday and they are buzzing wildly in their hive. But it is so cold and the hive was a little lite. Extra food will insure the bees are strong through the rest of the winter. Once it warms up above 50 again I can feed sugar water.

Food Journal, 6.3

6:35 psyllium water  7:30 tsp coconut mana, 1/2 cup grilled salmon (leftover from an amazing feast yesterday) while packing lunches before work/ school  9:15 Breakfast: 3 eggs scrambled, 1/2 cup kale, 2.5 apple muffins Paleo Apple Muffins 2 cups coconut pulp (left over from making nut milk, I think I may use juice pulp in this too in the future) 1/4 cup almond flour 1/2 cup ground flax 1 banana 2 peach, apricot 1/4 cup kefir 1/4 cup coconut oil 1/2 cup water 1 tbsp psyllium husks 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/4 tsp fresh nutmeg 1 tsp vanilla 1 large apple chopped fine 1/4 cup raisins 1/4 cup sliced almonds Mash banana, slice all the fruit really fine. Beat eggs, melt oil, mix it all up. Bake at 350 for 20 minutes in oiled muffin tin or on a cookie sheet, 1/4 cup batter each.  This is a very loose recipe, I adjust the ingredients until it is a slightly thick muffin batter and tastes pretty good raw. Makes …

Food Journal, 6.1

Life is so full, I won’t be posting everything I eat every day, but when I have the time and inspiration I will post some highlights and favorites. For the potluck at the full moon sauna at Tryon Life Community Farm I made this delicious salty – tart treat. I bet most people would prefer more sweetener, but I thought it was perfect with a little whipped cream. Strawberry Rhubarb Cobbler: Crisp Topping: 2 T. Coconut Oil, melted 1/2 C. Almond Flour 1/2 C. Ground Flax Seeds 1/2 C. Ground Hazelnuts 1/4 C. SlicedAlmonds 1/4 C. Dried, Shredded, Unsweetened Coconut ( 1 T. Pure Maple Syrup ) 1/2 tsp. Ground Cinnamon 1/4 tsp each Sea Salt, Cardamon, Nutmeg   Filling: 4 cups rhubarb sliced 1 pint strawberries 2 small peaches 1 tbsp Arrowroot 1/8 tsp Green Stevia Juice of one sweet orange Preheat oven to 350. Chop the fruit into small slices and mix in the other ingredients. Put it in a bread pan. Mix up topping and spread over fruit. Bake 45 minutes.

Food Journal, Day 6

5:30 woke up, enjoying bed. My body still needs a little more catching up, eight hours is not enough yet. 6:40 got up, Psyllium water. Cascara Sagrada. 7:15 made a quart of belly tea, a formula for leaky gut I learned in class with a few other herbs. Burdock, licorice, marshmallow and Oregon grape boiled for 20 minutes plus chamomile, calendula, peppermint, pinch of agrimony. Oh it’s so sweet and good. I sat and sipped and listenend to a meditative recording for a bit before work. 8:00 a little kale on my way out the door. Fresh from the plant. delicious. 8:30 Breakfast: 3 eggs, papaya, cucumber, tabbouleh, 1 oz goat cheese, avocado, bell pepper. With tea and morning supplements. 10:45 kids had snack, but I was overstimulated at Omsi and chose to just drink water. You go girl! In the car home I had a little more of my herb tea. 12:15 Lunch: 3 slices turkey, 3 cups spinach and lettuce, bell pepper, cucumber, goat cheese, avocado, goddess dressing, olives 5:30 Dinner: Graeme’s Meatloaf …

Home made finger paint

I am totally fascinated by this stuff. And fortunately so are my little friends. We keep making new batches of home made finger paint every few weeks. I got this recipe from handsonaswegrow.com Homemade Edible Finger Paint Recipe: 1/2 cup cornstarch 2 3/4 cup cold water Mix together cornstarch and water in a saucepan until there’s no lumps. 1 envelope of unflavored gelatin 1/4 cup cold water Mix together gelatin and water and set aside. Cook cornstarch mixture over medium heat, stirring constantly, until it boils. It’ll become thick as you’re stirring. Remove from heat and stir in the gelatin mixture. Cool and pour into smaller containers. Add food coloring for desired colors. It’s the most amazing, drippy, bright gooey stuff. It drips off the edge of the table and glistens in the sun. Yumm! Fun to rub, scratch, plop, smear all over the page and if need be your belly too. Hop over to flickr for more of our finger paint adventures.

Cottonwood buds, Balsam poplar, Mount Talbert, winter harvest,

Cottonwood Ghee

what did I do with my pound of Cottonwood buds? I made it into amazing, golden Cottonwood Ghee. Cottonwood, or Balsam Poplar, buds are very resinous. They contain salicytates which are anti- inflammatory similar to aspirin and aromatic resins which act are antimicrobial, increase blood flow to the surface of the skin and promote healing. The oil or salve can be used for sprains, arthritic joints, burns. It is helpful for both hot and cold pains and swelling. “The salve has been used for burns by Native Americans and Europeans for millenia. It lessens pain, keeps the surface antiseptic, and also  stimulates skin regeneration” ( Michael More, Medicinal Plants of the Pacific West) Last harvest I made lots of Cottonwood tincture which is amazing for chest colds so this year I aimed for oil and salve. I did two different recipes based on Michael Moore’s instructions. First, I’ll share the one that went well even though I did it second.