sublime concoctions











{December 14, 2009}   morning sacred cow

So, I have been busy exploring new worlds of herbs, super foods and movement. Specifically moving my body a lot more at the gym and complimenting my physical endeavors with new combinations and super foods. Three words – cacao, cayenne and maca. Raw chocolate is my new love…apparently through the roof health benefits in comparison to roasted cocoa- raw cacao just screams out with essence and I can for sure appreciate the flavor difference. Some people have commented on raw chocolate as chalky – but there is no hesitance for me- raw is best. I have many things going on with this new love, for now am taking a moment to add my first concoction with this maca /cacoa combo. I wont even go into maca here, it is deserving of its own entry after I have worked with it a while.

            Morning  Sacred Cow

            I cup unsweetened almond milk

            one banana (froz would be best)

           1 tsp raw cacao

         1 tsp maca root

        dash cayenne

      dash or two of cinnamon

      1 plus scoop preferred protein powder

       zip it in a blender and go to heaven for a while- i am going to do some yoga now!



{October 22, 2009}   Enzymes make my head spin

Ok, so I havent written in a while- and thats ok cause aint nobody tunin in just yet- but in case anyone does, i have a few things to write. RAW  FOOD! ENZYMES. I am reading about “raw food diet” and  I am obsessing on enzymes and how our body processes food- how we break it down and how we absorb it and what the hell is all this controversy about food. I think i have sortof come to a basic comfort zone concerning RAW FOOD vs COOKED. I have read some pretty convincing articles on each side of the debate as i look down the rabbit hole.  Pretty much raw foodies are convinced that we get these enzymes from raw food so much more “wonderfully’ and not only that- cooked food hampers our immune systems and breeds illness. Everyone I have listened to about raw food has some beautiful feelings about it- some border on religious about it- The thing I love about raw food ideas is i love the idea of the vital energy we get from raw food- i kind of part ways though when i cant make some amazing veggie soup and not think it isnt good for my body too.  i think my comfort zone is looking  alot more like Nourishing Traditions-  ideas of the enzymes being activated and our bodies being assisted digesting by eating certain condiments such as pickles, chutneys and kraut with our meats and eating some raw- including meat- i am understanding the beauty in sprouting our nuts and grains and hope to find the motivation to get that ball rolling- i just know one thing about my new view on food- we do have to see food as alive- as energy and the more we respect that the better we will naturally feed ourselves- but by all means i will be learning more about how food works with my body so i can feed it optimally and not fall for a fad- but listen to reason and most importantly- my own body.  My head spins with all the concepts out there- i listen for the voices that are inclusive  and not dogmatic. It has to stretch its arms wide enough to embrace concepts and styles of eating traditionally across many cultures and it has to leave the element of love in the process- because food is magic. I will be including a lot more raw into my lifestyle- but I am not giving up my soup yet- and i am adding 2 new recipes on soup in the morning just to make my point! ;;)……….



OK, this was paired together and so I am writing about this together-

first the Jicama experiment-

long have i read about this Mexican treasure- a root veggie usually paired with lime- finally I ripped into one- ok, first this dish started with Melon in mind- then my boyfriend said mint- the magic word- i go to the store- grab the cantaloupe and grab up the neighboring raspberries, Jicama and mint- threw it together, tossed with lime and wallah- the best fruit salad i ever made!

Blushing Jicama

1 small Jicama, cut in julienne strips sorta

1 small box raspberries

1/2 cup of fresh mint sliced thin

1 small melon

juice of 1/2- to 1 lime

drizzle of agave if desired-

toss well and let set one hour at least in fridge of you can

Sultry apricots

a play off of a good date appetizer i never have made according to recipe- and always happy i substituted the apricots

take as many dried apricots as you need for your servings….id estimate 1/3 lb to one typical pkg of proscuitto …wrap these babies in thin layer of the meat and line them in a pan- bake at 350 about 20 min or until they are crisp…a variation is to cut them and stuff with small amount of herb goat cheese- then wrap and bake- i just happened to have family bring me some local artisan cheddar with rosemary i served on the side- this combo is amazing- people need about 3-4 or so to be a serving….



{October 4, 2009}   the Punkin’ Manifesto

I love  pumpkin pie. It is something i could eat morning , noon and night. Seriously, what a wealth of vitamins placed in a format that is sweet and so attached in our consciousness as a comfort food. I have worked with making the spiciest versions I could get away with having kids and last year I thought I had the best one. I am not patient enough to make good pie crust in my dinky kitchen- so this crust was adapted from a few tries of recipes and came up with my own yesterday, I added almonds ground up and what a perfect thing- here is my creation yesterday- again, not having vanilla made a chance addition I will always add from now on- orange zest. Next time I will insist to have on hand candied ginger- so i will add this to the recipe right now.

Punkin’ Manifesto

crust-

1 1/4 c flour

1/2 c almonds- ground in processor to pretty even and fine texture- not dust- but even and uniform (what a place to add the soaked and sprouted almonds from the enzyme point of view, next time i will give that a try)

1 c butter- or 1 /3 c cream cheese and 2/3 c butter (softened)

2 tsp of orange zest

3 tbls of sugar if desired

1/4 tsp salt

mix together- throw in fridge for an hour- place in pan and even out leaving somewhat of a shell along the sides- about 9 inch cake pan is the size or 8 in cake would be okay-

filling

2 cups of pumkin

3 eggs

1 2/3 c of cream or evaporated milk ( i think go for cream)

2/3 c of honey or brown sugar

1/2 tsp salt

1 tsp of clove

2 tsp of cinnamon

1/4 cardamom

1/4 nutmeg

grate piece of ginger  about 1-2 inches to taste

zest of one orange

i zipped this in the blender- i had baked off the crust for a bit too long- so, try 10 min at 400, then place dark chocolate chips bottom of crust, add some small slices of candied ginger at bottom too and carefully pour filling – put back in oven and let go for 35-40 min 375 – until done and knife comes clean-

top with fresh whipped cream spiked with cloves and cinnamon

this  is a tart- more than a pie in my opinion- and it got raves from non-pumpkin pie eaters too- so I am happy to say it went over well



{September 30, 2009}   freaky banana

Ok, this is my best version of a milkshake that I could ever desire in life.

first of all- i learned a trick from Moosewood cooking books years ago I loved- freezing older bananas- i have stepped this up to freezing slightly under-ripe for me to lower the GI…but for a treat and for my kids- it makes a smoothie wonderful and you can create an ice cream with no added sugar or anything in a snap. So- assuming you have 4-5 older bananas frozen-(peeling them by running under hot water a few seconds- then peeling with a butter knife- i cut off the skin more than peel it) here is a worthy endeavor for a health tonic that is a desert…if you are not into raw milk or cant have it- i suggest using whole organic milk for this and for the kiddies special treat- otherwise, do coconut milk, lowfat, whatever…

4-5 froz bananas

two vanilla beans stripped down the middle and take off all the good stuff with a flat knife( sub van extract  to taste 1 tsp or 2 if desire)

1/4 tsp cinnamon

1/8 cardamom (opt)

1 cup of raw milk (more or less depending on consistency)

blend well in blender- adding milk little at time to keep it moving..

this should make about 4-5 servings….pour in a mug or glass and top with sprinkle of cinnamon



{September 30, 2009}   the sugar scam

My thoughts are on what we have been selling ourselves as nutritious food. As I make my kids breakfast- I imagine they are not eating typical for their peers. This morning, they had a piece of leftover cornbread and a berry-banana yogurt smoothie- no sweetener, save the frozen banana which acts nicely to make it yummy and smooth plus sweeten- my favorite trick for the kids smoothies. I am learning to avoid processed sugar- however it seems I have to be ever more vigilant on what I find acceptable.  The cornbread I made last night was a mix up of a recipe I love- but i used less than 1/4 cup of sugar ..the recipe called for 2/3 cup!  it was totally still on the sweet side and a touch of honey made it desert. Why do we sell things like granola bars as healthy alternatives to our kids when they are packed with unhealthy oils, and SUGAR out the wahzoo? DO NOT EVEN get me started on boxed sugar cereals and pop tarts…I think these companies should be ashamed of themselves shoving the commercials down our throats and telling people this is a nutritious breakfast. You ever try to have 3 kids on your heels at the store and they are all placed at the bottom shelves where the 2 yo who is GOING to FLIP OUT will- it is a fight I always win- but then i have to make it around every corner of the store and avoid candy and crap- not to mention the candy at the counters! (um- i lost that one a time or two with two year old tantrums from hell as you are checking out)…..I was raised without these colorful boxes and cartoon characters on my table, hardly ever pop or candy- and it might have been for economic reasons- but I am glad my upbringing set the tone- It is just sad- I mean how many kids are from families that do not put their energy into food like me and they are living off of this stuff first thing in the morning- and maybe even a pop out of the fridge or orange drink (which is full of vitamin c, so it must be good huh?) to wash it down- they go to school and have behavior problems diagnosed as ADHD or some shit like that? Maybe it is the sugar rush- a wheat  or food coloring allergy and then these kids have brain fog after their rush is over. I know when I was struggling through working full- time and surviving intense crisis as a parent- putting nutrition in place  would have been down the list if I was not geared that way- I might just take the word of the people talking saying- hey everyone is living like this – whats the harm? look at your grocery shelves!!! it is packed with sugar laden processed food meant to be quick and easy for people to not think for themselves…then as we grow up- everyone is down your throat to be thin and beautiful- so then we sell you on how you can fix yourself with other processed products…what a rat race!  I do buy these granola bars- i do get my kids doughnuts- i even will let them pick out a box of that crap if they want like once a year- but they always know it is JUNK FOOD> period-  and I am not selling myself on the notion it isnt anymore. I am going to get bulk snack mixes with nuts for protein and good fats and dried fruit like cherries with antioxidants and then they have something healthy- and a protein boost to make through their day.  I do think when i shop it is pretty funny- i am for sure not coming home with 75 percent of what i see in other peoples carts- and I have even more to learn for sure- but it makes me wonder how is that we are supporting this industry that our groceries stores are filled with crap we truly should avoid?  I am becoming vigilant and you look and sugar or high fructose corn syrup is in everything from ketchup to  meats to bread. I know this is old information to many peeps who are a health food junkie like me- but I wanted to acknowledge this process of stripping down the old habits and I am constantly bumping it up and being more aware and taking responsibility for reading these labels and not just assuming anything. One example is my boyfriend grabbed a loaf of bread I bought for the kids- he shook his finger at the high-fructose corn syrup on the list and I was pissed! I have been avoiding that ingredient for years now- this loaf of bread was from a company I have purchased from before- yet this one selection had the crap in it…sneaky and I got caught red-handed! LOL………..but i am for moderation and know my kids get junk along the way at school and events etc- this is why I feel it is important for it to be considered junk and not the accepted norm……..i have met the sugar radicals in the co-ops and mostly I think I prefer to be aware and have some place for junk…otherwise it becomes a challenge for the kids to find out what they are “missing”…However……i do think we parents need to stand up for our children and own what we support and i let my kids know it is a scam and they are not victims of that and they have the power to choose differently- and when the pop company comes to school for a fundraiser or wants to put a machine in the school- my kids hear how i think it is a horrible trick and they do not like being tricked! ::)…………well thats my rant on this subject for now.



{September 29, 2009}   the steel deal

Steel cut Oats-my boyfriends standard.  I soak  these overnight now and it is the easiest way to have them going in the morning. These are not processed oats and truly I have been converted to eating this oatmeal most only ever now. Low GI and very sustaining- add an egg or two to the side or a cup of yogurt and you are going to have an even keel blood sugar all morning. THE WORST we can do to ourselves in the morning is eat high carb sugary food- we spike our blood sugar- get a buzz- think that false energy is your answer?  it might be a fix, but you will crash and your whole day will be a series of fixing the problem.

1 cup of steel cut oats

31/2 cup water

throw this in your pan before you go to bed- leave covered overnight. bring to boil in the morning- drop down to low immediately before it boils over and let go for 15-20 min.

ADD INS- limitless options of course —

-my usual suspects:

Frozen berries right into the finished hot oats- stir preferred amount and it cools down the oats and thaws the berries.

Ground Flax

Agave Nectar

my personal requirement is Cinnamon- it is good for you and an easy way to sweeten naturally and give your immune system a helping hand.they are finding this spice has anti-viral/ anti-bacterial properties- i just knew it !



{September 29, 2009}   sweet thang

here is my simple beloved fantasy food

Greek Gods Greek style yogurt- honey flavored

fresh figs or fresh peaches

cinnamon all over the top

what else can i say- this is my first sweet addition to my post because this is heaven without any effort at all- this is THE  BOMB



{September 29, 2009}   Love Peppers

OK, welcome to my first food “concoction” contribution to my blog-

I am calling these my Love Peppers. I picked up some great peppers at the farmers market and had some lean ground beef – (yes 5 percent and natural ). Now I have never liked stuffed peppers- but i was inspired and so I looked up some recipes-and i see why i always hated them and never wanted to fix them. I DID not blanch them first- i did NOT boil them first- I had 2 poblanos, a big reddish green and made these peppers..easily could’ve made another whole pepper with the meat I had- i had left over wild rice mixture all ready cooked…..here are the ingredients for LOVE Peppers-

1 lb of lean ground beef..5 %

about 1 to 1.5 cups of cooked rice- brown or wild is best ( i like to have less grains)

1 onion, clove garlic 1, 2 to taste

2-3 cups raw spinach

2 jalapenos

1-2 tbls cumin or mexi seasoning

3- 4 whole peppers depending on size..halved or split for poblanos

1/4 cup of pine nuts, toasted or browned in skillet no oil

some gorgonzola cheese-  about 1/2 cup

can of fire roasted tomatoes diced (any added seasoning like basil or peppers would be good)

garnish – plain yogurt and salsa

ok, so brown your onions in some olive oil- just enough to coat the skillet- add your beef- brown it break it up as it cooks and add the cumin..i add a little water here – dice and toss in the garlic- let it go about 10 min simmering and then toss in your cooked rice, mix and check for salt- go light- add if needed, throw in your spinach to wilt..you jalapenos  diced- and half of your pine nuts- half and seed your peppers- or split the poblano and stuff- line them in a baking pan oiled with olive oil- as you have them stuffed and lined top with cheese enough to give it a kick on top- sprinkle the remaining pine nuts on each one- and then use your can of tomatoes on top evenly and around your peppers- put in an oven @ 350 for about 25- 30 min.. maybe add a loose foil over if you want and pull it last 10 min…

these are righteous and not at all like the yucky things i have despised- i would totally do ALL poblano peppers next time and advise the smokiness they impart is such a flavor king……these are easy to adjust to your liking with cheeses and seasonings etc…i used what i had going on in the fridge- eat them with someone you love- spicy and healthy good for lots of heat..yet simple and low-brow too.

Served with roasted winter squashes-

and green romaine salad , fresh tomato, sliced garlic, olive oil, apple cider vinegar and pepper…..



{September 28, 2009}   facebook, blog newbie learning

Ok, so a new blog- i guess this is the point of blogs- I am setting up my blog site- so as i am learning how to organize my blog and publish my recipes etc- i am begging everyone who comes across my blog to be patient- as i have now hooked it into facebook and i have not figured this out completely-
and i love saying blog-haha-( i almost feel hip but know i am not since blogging has been around for a long time now..)



et cetera