Curried Garlicky Quinoa Salad

Quinoa is a super seed, that is used like a grain.  It is a little seed, that is similar looking to that of couscous.  This little seed is easy to cook, and so very versatile!  It cooks like rice, but in 1/3 the time! It is packed with protein, and is a seed, not a grain. So, if you are gluten free, or grain free, this is a 'grain' for you!
There are a million ways to throw an easy salad together.  This is one of my many variances.

Curried Garlicky Quinoa Salad


1 C Quinoa
2 C water
1/2 C cubed roasted sweet potato
1/2 C cubed roasted russet potato
1 C chopped roasted broccoli
1 lg. chopped onion
5 cloves chopped garlic
1 Tbl Olive Oil for sauteing


Dressing
2 Tbl  Extra Virgin Olive oil
2 Tbl Bragg's Raw Apple Cider Vinegar
1 tsp curry powder
1 crushed garlic clove
small squeeze of Dijon mustard
1/2 tsp  sea salt
fresh ground pepper

Put 2 C water and 1 C quinoa in a sauce pan. Follow directions on package.  Most often, it is to bring to a boil, then cover, and reduce heat to a simmer, and allow to cook for 12-15 minutes.  Take off the heat and fluff with a fork.  Allow to cool.

 While quinoa is cooking, saute the onion in 1 Tbl olive oil until translucent. Then add 5 cloves of crushed or chopped garlic.  Saute for about 5 more minutes. Stir frequently. 

To make the dressing, put the all ingredients into a bowl, except olive oil.  Whisk very well.  Then while continuously whisking, slowly pour olive a little at a time into the bowl.  Alternatively, you can put all ingredients except olive oil, into a blender. Blend well, then slowly add the olive oil while blender is running.

 Add veggies, onions and garlic and dressing. Toss gently.  You'll have a gorgeous, delicious salad!  You could serve this warm if you'd like!
Okay, I know it seems like a lot of garlic, but garlic is so delicious, and so very healthy, it is a miracle food. My mom used to call it a miracle herb.  Not only is it a proven antibiotic, antiviral, anti tumor, it helps prevent and cure cancer, bolsters your immune system, prevents and treats heart disease, prevents stroke, and that's the short list!! To learn more about garlic, read here.

-I roasted the sweet potato and russet potato, and broccoli the evening before as part of our dinner.  This was a great way to use my left overs.  Roasting is an excellent way to prepare most vegetables. Easy, and makes everything more delicious!  I washed the potatoes well, left the skin on both the sweet potato AND the russet potato.  I cut each potato in half, in half again they long way, then each piece in thirds.  Big chunks.  Tossed in olive oil, salt and pepper, then roasted/baked at a 400 degree oven for approx. 45 minutes.  GREAT side dish! Alternatively, you could bake each the potato and sweet potato whole for an hour at 350 degrees, then cut into desired size.

-The broccoli I did basically the same way.  See my recipe here!

-I then cut the potato chunks and broccoli florets smaller for this salad.

Any veggies you like can be placed in this salad.  This is just particularly delicious, and substantial. Actually, this salad is FANTASTIC!  This is my daughter Madeline's favorite salad for her cold lunch at school!  This is an excellent meal in one bowl! Will keep in the fridge easily for a week... with all of that garlic, onions and curry- no bad bacteria would grow anytime soon:) Rockin' healthy, comfort foodish, super healthy, protein, vitamins, minerals, beta carotene, phyto -nutrients, fiber- this dish HAS IT ALL.

Experiment with quinoa. You won't regret it!

Yours in health,
Natalie

Peach Banana Chia Smoothie

Smoothies are staple breakfasts and snacks in our home!  Most experts agree, that the human diet should consist of at least 50% raw foods.  A smoothie chock full of raw fruit, is an easy delicious way to get your raw foods.  Raw foods are full of enzymes, micro and macro nutrients such as phyto- nutrients, and vitamins in tact.  Cooking foods removes some of those benefits, especially the enzymes.

Enzymes are critical to health!  They are what allow nutrient uptake, and are responsible for a whole host of chemical, immunological, and metabolic processes.  If you don't eat enough enzymes via raw foods, your body needs to work extra hard to make more of them!  When enzymes are present in the food, you readily digest, and easily utilize the nutrients in that food.  Makes sense, right??

So, this is one of the main reasons we make lots of smoothies at our house.  In addition, smoothies taste like a TREAT, but are a nutritional POWERHOUSE.

Smoothies are nothing more than throwing raw fruits or raw fruits and veggies, with a liquid, into a blender and VOILA- health shake!!




Peach Banana Chia Smoothie

2 C frozen peaches
2 ripe bananas
3 C coconut milk (or any milk alternative)
2 TBL chia seeds
1 TBL probiotics

1 TBL flax oil (or flax seeds)

Everybody goes in the blender bowl!  Start at a pulse, and pulse until incorporated, then blend on high!  This will make 2 large smoothies or 3 regular smoothies.

For a thinner smoothie, you can add liquid to above the fruit in the blender.  If you like a thicker smoothie,  you should fill the liquid just to the top of the fruit in the blender.  You could also add ice cubes if desired.

I used only the peaches from this bag!

Chia seeds seeds are a super power seed, rich in Omega 3's.  You do not need to preblend, or grind the chia seeds before putting into your smoothie.

I used Barlean's Omega Swirl in banana strawberry flavor , which is delicious right out of the bottle.  You could use flax seeds, but you need to grind them in the dry blender first, then add your ingredients.

Omega 3 fatty acids are ESSENTIAL fats, and are not only good for you, but essential for good health.  The benefits are too many to mention here.

I used Garden of Life Primal Defense for kids, a powerful probiotic made especially for kids. 

A breakfast, a snack, a super healthy treat!

Yours in health,

Natalie

Pumpkin Banana Pecan Oat Bread (gluten free)

This is a dense and very rich, pound cake-like, easy bread!

We've all had delicious banana bread... Perfect time, to use over ripe bananas!  Well, this is one of those times.  However, I decided to give it a whirl with pumpkin in the mix!  My thought was you can have the best of both worlds in one loaf.  Pumpkin flavored things top my list of favs.  So, I do use pumpkin all year long, unlike most, who use pumpkin during the fall season.


I am nearly gluten free, and have a wheat allergy.  I have been alternating grains for my daughters all of their lives, to hopefully prevent food allergies.  But, food allergies can pop up anytime in a person's life.  I do have the feeling both of my girls have wheat allergies, which I believe most people do.


There is much research to show that wheat isn't compatible for the human body, and is linked to many diseases.  I believe that the prevalence of wheat allergies, and the growing numbers, also have something to do Genetically Modified, or GMO wheat.  But, having said that, even ancient cultures that had wheat, like ancient Egypt, had diseases that were not found in other cultures, that didn't have wheat as a staple in their diets.


Which, brings me to the point, I wanted not only to make this a gluten free bread, but one made with oats.  Oats are seemingly the better choice of grain to consume, is readily available, and very reasonable.  Even though I use organic oats, it is far more cost effective than using commercial gluten free flours sold at the market, or those gluten free blends made at home.   You can find organic oats in bulk at your local health food store.   I usually buy mine from Outpost Foods!

See that big mother of organic oats? How 'bout them BROWN nanners?

Pumpkin Banana Pecan Oat Bread

2 C oat flour

1/2 C brown sugar

2 med banana

1 C pumpkin

1/2 C cold pressed canola oil

1/2 C coconut milk (or any milk alternative)

2 tsp pumpkin spice

1 tsp sea salt

1 tsp baking soda

1 tsp baking powder

1/2 C pecans chopped

Maddy helping! Yes, that's my NEW Kitchen Aid mixer!! It is AMAZING!

Preheat oven to 350 degrees.  Grease and flour a loaf pan.
Put dry ingredients, except sugar and nuts, into a bowl, and whisk together.  Put bananas and milk into a blender, and blend well. (Or you could simply mash together well.)  In another bowl, or bowl of your mixer, add the pumpkin, banana/milk mixture and canola oil, brown sugar and blend well.

I simply grind the oats in a blender to make the flour!

Slowly add small amounts of the dry ingredients, into the wet ingredients, just until just incorporated.  Fold in the pecans.  Do not over mix. Allow batter to rest about 10 minutes.  Pour into prepared loaf/bread pan, and bake for one hour, or until a toothpick comes out clean. (Mine took 1 hour and 10 mins.)

This is gluten free, egg free, dairy free, very little sugar, and VEGAN!  Served warm with organic Smart Balance spread,  or Earth Balance spread, is magical!  You can slice it and toast it if you want to warm it up later! 

I sliced into thick slices, and wrapped in wax paper sandwich bags for my girls to take as a snack to school!  It is so delicious, with all the the nutrition from the pumpkin, bananas, coconut milk, and oats!  A treat for your kids you can feel good about!

Your house will smell like heaven... share this recipe with all of your vegan and allergy friends y'all!

Yours in health,

Natalie

Darker the berry the sweeter the juice- same with nanners, darker the banana the sweeter the flesh! Won't need much sugar when you use these sad nanners:)

Crock Pot Red Curry Potatoes and Vegetables

Happy Halloween!  This is a great Autumnal dish, with it's rich orangey color!

I absolutely LOVE coconut curry dishes!  I love Indian inspired, Thai inspired, or simply yellow curry style dishes!!  I've made curry many different ways- and they are ALL so good!  I think it's close to impossible to make a bad dish mixing coconut milk, and curry!

Today I made a substantial crock pot curry dish, using potatoes, and other veggies I just had on hand.  That's the beauty, you can use what you have, you can use what you love!  This is the chop and dump recipe I made today. Here is another EASY CROCK POT RECIPE!

Crock Pot Red Curry Potatoes and Vegetables

1- 14oz. can of coconut milk

5 small potatoes, cubed

1 medium onion chopped

2 carrots, cubed

1 lg. tomato, chopped

1 red pepper chopped

1/4 cabbage, chopped

5 garlic cloves minced

1/2 Tbl ginger paste (or grated fresh ginger)

2 Tbl red curry paste (or more to taste)

2 Tbl palm sugar (or brown sugar)

2 tsp soy sauce



Put coconut milk, garlic, ginger, red curry paste, and palm sugar in bottom of 5 quart crock pot, and whisk until ingredients are incorporated.  Then add potato, carrot, tomato and onion in the crock and mix gently.  Next add the red pepper, and cabbage,(do not mix in, but leave on top) and gently press down to allow the liquid to rise as far as it will go.
Cook on high for 4-6 hours, or on low for 8-10.  The times do vary, because crock pots unfortunately cook at different temps.  My crock cooks high, so I do the lesser times.
Mix towards the end of cooking time.  You can add a Tbl cornstarch, potato starch or tapioca starch, in a little water, and mix into the crock during the last 1/2 hour if you like a thicker sauce. 

- If you like it much saucier, add an extra can of coconut milk, and double the last 5 ingredients.
- If you'd like to make this a soup, add a quart of vegetable stock, or chicken stock if you'd like, and double the last 5 ingredients.
- If you'd like to make this a chicken dish, do so, by adding 4 boneless chicken thighs- whole or cubed.
- I used Thai Kitchen organic coconut milk, as it has the most coconut cream compared to other brands!
- I used Thai Kitchen Red Curry Paste
- You can use a  1/2 can of chopped tomatoes if you don't have fresh.
- This dish is excellent with sweet potato in addition to the regular potato. ( I just didn't have any today.)
- If you use softer vegetables like zucchini, or eggplant, add in the last hour of cooking time. If you won't be home until after the entire cooking time, put those softer vegetables on the top of everything else and do not submerse in liquid.

This can be served as is, in a bowl, or you can serve this with brown rice, soba noodles, or even quinoa pasta.  I like to serve curry dishes with black rice!  I found black rice at a local Vietnamese store.  I had never heard of black rice, and was excited to try it.  It is purple after cooking, and is super nutritious!!  If you find it, try it!

This dish is excellent topped with cilantro and cashew nuts!

Thai inspired heaven in a bowl- and I seriously could eat this every, single day!

Yours in health,
Natalie

Chocolate Banana Oat Nut Muffins

Hi y'all!

Just mixin' it up with an existing recipe I created: Oatmeal Banana Nut Muffins.  I decided to try to make them chocolate this time, to make them more "Halloweenish" as the holiday is this weekend!  However, a chocolaty treat is welcomed at my house anytime!

So what we have here is a muffin, that tasted more like a cupcake, and is a healthy TREAT!

Chocolate Banana Oat Nut Muffins!

In addition to the first recipe seen HERE!

sub agave nectar for brown sugar

add 1/4 C cocoa powder

add 1/4 C bittersweet chocolate chips

Add agave as you would the brown sugar, to the wet ingredients.
Add the cocoa powder to the dry ingredients.
Fold in the chocolate chips when you do the nuts.

Bake approx. 5 minutes more, if you sub with the agave, as it is a wetter batter with the agave!

Welcome to chocolaty heaven!!

Yours in health,
Natalie

Easy Lentil Crock Pot Soup

This recipe could certainly be made stove top- but I LOVE the chop and dump ease of the crock pot!  If you are looking for an easy, substantial soup recipe, look no further.  As with any soup the variations are endless!  This is just one way to make an easy, nutritious, slow-cooked-all-day, super delicious soup!

Easy Lentil Crock Pot Soup!

4 C water
4 C vegetable stock (or chicken stock)
2 C lentils
1 chopped onion
3 chopped garlic cloves
2 coarsely chopped carrots
2 coarsely chopped stalks of celery
1 lg. potato cubed

1/4 head of chopped cabbage (or use kale here)

1 14oz.can of chopped tomatoes

1 tsp. cumin

2 bay leaves

1 tsp. salt

ground pepper

1/8 tsp. cayenne (or more)

1 Tbl balsamic vinegar (optional)
1 piece Kombu (optional)

Rinse lentils well.  Put all ingredients into the crock pot, except the salt and balsamic vinegar.  Salt will make the lentils harder, so wait to salt at the very end of cooking!  Stir well, and that's it! Walk away!  Cook on high for 4-6 hours, cook and low 8-10 hours.

For best results, soak lentils for hours, to overnight if you are going for the high 4-6 hours.  I never do, but they will be more tender if you do!

 I know these times sound very different, but I find crock pots cook at different temps.  My crock cooks hot/fast.  So, I go the lesser times stated.

If you use kale instead of the cabbage, put in at the end of cooking time.  On the low temp, put in the last 30 mins., on high put in the last 15 mins. or so.

I used some delicious "porchini mushroom salt" I bought on an afternoon out with my friend Jeanne.  It was a fun day thanks to St. Anthony... but my husband added much Tabasco sauce, subscribing  to the " I put that sh*t on everything", as did Madeline, and Julia and I added literally drops/drips of Shriracha sauce...

The options are endless!
Yours in health,
Natalie

Oatmeal Banana Nut Muffins

It's fall, and time to start the baking!  My girls love muffins... which are ultimately cupcakes without the frosting.  I try to use ingredients to make them much healthier than what you can find at the store.  As you know, baking it tricky business, as it is more science than is cooking!  I've had hits, and many misses with my trial and error "healthy" baking.  Here is a delicious, gluten free*, dairy free, of COURSE partially hydrogenated oil free, and corn syrup free... AND genetically modified free!  Here's an oatmeal breakfast, minus the bowl!  These muffins are great as a breakfast, snack, a treat, excellent with a cup of tea!  What a great way to alternate your grains using oatmeal for baking. What is AWESOME here- no fancy, tricky, gluten free flours, or hard to find ingredients! So easy.  Oatmeal has many benefits, including lowering your cholesterol, adding lots of fiber, and little known fact, that oats nourish your nervous system. Who can't use that?

Oatmeal Banana Nut Muffins

1 1/2 C oatmeal flour*



Okay, so I couldn't wait! Soooo good warm!



1 1/4 C oats

1/2 C organic brown sugar*

1 C coconut, rice, almond, or soy milk

1 Tbl apple cider vinegar

1 organic egg

1/3 cold pressed organic oil

2 ripe medium bananas

1/2 cup chopped walnuts

2 tsp baking powder

1 tsp baking soda

1 tsp fine sea salt

1 tsp pumkin pie spice (or cinnamon only)


Preheat the oven to 400 degrees.

Add the Tbl vinegar to 1 cup milk, mix and allow to sit for a few minutes.  This creates a faux buttermilk.  Put oats and milk mixture into a bowl, and allow to soak for 10 minutes.  Mix the oat flour, baking powder, baking soda, spices, and salt in another bowl.  In a third bowl, beat the egg, add the bananas and mash, add the brown sugar, blend well.  Add the oatmeal and milk mixture and blend.  Next, add the dry ingredients and fold in, do not over mix.  I allow the batter to rest a little while- 5 minutes or so.

Fill muffin tins nearly full.  Either oil the muffin tin, or use cupcake liners.  Should make approx. 12 muffins.  Bake for approx. 20 minutes, or until toothpick comes out clean.

* I make my own oat flour, by simply blending oatmeal in my blender.

* To be certain this recipe is gluten free, use an oatmeal that says it is gluten free.  Oats are naturally gluten free, however, most brands are processed in a facility that also processes wheat- so those brands may have traces of gluten.

* I used organic brown sugar a.) organic is void the chemicals from regular processing, b.) brown sugar retains more of the nutrients, as is has some of the molasses in tact.

These are awesome plain, but extra good with some Smart Balance spread slathered on them when they are warm!  Healthy oatmeal, minus the bowl y'all!

Yours in health,

Natalie

How to make Kombucha tea




 



This is my SCOBY-made it myself!



Well, today was the day!  I finally made my first batch of Kombucha tea!  I first made my very own Kombucha Mother Mushrooms, called a SCOBY (Symbiotic Culture of Bacteria and Yeast) .   Follow my easy instructions on how to make a kombucha 'mother' mushroom SCOBY here! 

So, you'll need a Scoby, then you are off and running to an ongoing, easy process of making your very own kombucha tea.  Kombucha is touted for it's many, many health benefits, from losing weight, all the way to the more serious issue, of helping to cure cancer!  I've read so many testimonials of how remarkably healthy this magical tonic is for your health.   Kombucha is chock full of enzymes, probiotics, B vitamins, just to name a few!  Google to read more, but for starters, read this article about it's many benefits here!

How to make Kombucha Tea!

1 Kombuca Mother Mushroom (SCOBY )

1 C of Kombuca tea from previous batch

1 gallon filtered water* 

6-8 green tea bags (or black tea)

1 C organic sugar


*( You won't need to use exactly 1 gallon of water, which is 16 C, as you will use 1-2 C of the tea starter to equal one gallon/16C/128oz.)

Bring 4 cups of water just under the boil.  Take off of the heat.  Put tea bags in to steep for approx. 15 minutes.  Squeeze out the tea bags and remove.  Add sugar and mix well!  Add  warm, sugary tea to a gallon glass jar, or glass vehicle that will hold 128 oz.  Next add the remaining 10-11 C of filtered water.  This will cool the tea enough to add the SCOBY: Kombucha mother mushroom.  Add 1-2 C of previous tea, (this will bring it up to the 128 oz. of liquid) which will be your starter for this new batch.   Cover with a napkin and a rubber band.

Your kombucha tea will be ready to drink in 7-14 days.  Depending on how warm the room is, where the tea is fermenting, and your preference of taste.  At 7 days, you can take a straw, and dip it into the tea, past the SCOBY, and taste test.  When you feel it is ready,  you take out the SCOBY and 1 C of the tea and put aside in a glass bowl.  Now you can bottle your tea.  You could pour off into a glass pitcher, or use glass bottles that you have saved from other tea or juice beverages, and simply refrigerate at this point.

You could also fill bottles with 1/10 of juice of your choice, or organic lemonade, etc., and fill nearly to the top, leaving an inch or so of space from the top.  Now you can leave out on the counter for 3- 7 days, to do a second fermentation. The second fermentation would take out any of the sugars from the juice or lemonade as the SCOBY would feed on it...  Then refrigerate to stop the fermentation process.  More on this later, as I experiment myself!

*This is my first attempt at making the tea, since my experiment of making the SCOBYs was a success!!  I had 2 SCOBYs since I used 2 smaller glass vehicles, and not the gallon jar.  I'm hoping this was in my favor, not to my tea making demise.  I used the 2 smaller SCOBYs in the larger gallon vehicles, one a pickle jar, and one a glass vase I had.  I used these directions as seen above.  However, I had 4 cups of starter tea left from the starter jars that I made the 'Mothers' in.  I will not waste this starter tea!  In other recipes, people have simply thrown away the remainder of this starter Kombucha tea.  I will not- as I will reuse this to make 2 new mother SCOBYs!!  I will follow my How to make a Kombucha 'Mother' SCOBY, but instead of using a bottle of GT's raw kombucha as my starter, I will use my own!  I'll let you know how that goes!

This is so exciting to me, as I journey on making my own healthy elixir!  I will keep you updated on these recipes with this tea, and what works and what doesn't. 

Thanks for your interest!

Yours in health,

Natalie

Mexican Inspired Soup

Maddy loves it spicy y'all!

Mexican Inspired Soup!




4 cups of water (or use chicken or vegetable stock)

1 28 oz. can of chopped tomatoes

1 lg onion chopped

3 garlic cloves chopped

2 peppers chopped

1 C frozen corn

1 C jarred salsa

1/4 tequila (or omit)

1/4 tsp.chili powder

1/4 tsp. cumin

1 tsp Better Than Bouillon Vegetable base ( or veg bouillon cube, or omit)

2 Tbl olive oil

Heat 2 Tbl olive oil in a dutch oven. (Which is just a large pot.) Saute onion until there is color on the onions. Next add the garlic, and saute a few more minutes.  Add the chopped pepper, saute a few more minutes.  Next, add the frozen corn.  Saute close to five minutes or so.  Next add the spices: 1/4 tsp. chili powder, and the 1/4 tsp. cumin.  I like to add the spices during the sauteing, to cook the spices a little while, getting in contact with the oil, and the pan.  Next, carefully add the 1/4 cup tequila.  (I recommend taking it off the heat, because of the alcohol.) This is called by Chefs: deglazing.  Using a cooking liquid helps to pick up the brown at the bottom of the pan.  As we've all heard, brown= flavor.

Then, add the water, tsp bouillon base, salsa and canned tomatoes.

Bring to the boil, then down to a slow/low simmer for 45 minutes to an hour.



Sauteing all, including spices!



You certainly could, do all the sauteing, then throw into a crock pot for 7-8 hours on low, or 3-4 hours on high!  I've even skipped the sauteing all together, and just dumped into the crock pot... if it's just on of those days.  The sauteing just lends a richer, perhaps roasted flavor, that I love.

Any salsa will do.  I used 1/4 cup of green salsa, and 3/4 of my very favorite salsa- Newman's Own Pineapple Salsa !  It is the BOMB.  For the green salsa, I used Mrs.Renfro's Green Salsa.  Which by the way, is no joke HOT.  It is delish, but HOT.  So omit, if you aren't a fan of heat.

I've added beans to this soup in the past.  Black beans, navy beans, or my favorite, pinto beans.  I've also used refried beans, which makes it a 'creamier' consistency.  But, I didn't have any prepared beans on hand, just dried.  So, no beans today:(  I've even added left over baked potato- just cube, and put into bowl before ladling on the hot soup.  Or add the potato a few minutes at the end of cooking time.  Brown rice is a nice addition too.  Whatever you like!

I will add shredded chicken (from last night's dinner) to my family's bowls before ladling on the hot soup.  How you garnish the soup- is up to you!

I will be using cashew cream, crushed tortilla chips, and slices of avocado on mine!  The cashew cream I use like sour cream, and it will cut the heat, and lend creaminess.  The girls will probably use some rice cheese shreds, and some Tofutti (faux) sour cream.  Make sure if you buy the Tofutti Sour Cream , make certain is the one without partially hydrogenated oil.  Boo- Tofutti for making one with partially hydrogenated oils!!

I hope you enjoy this spicy, easy, Mexican inspired soup!

Yours in health,

Natalie

How to make a Kombucha 'mother'! SCOBY

Hey all my peeps!  I've been buying Kombucha tea for many years now.  Ususally waiting for it to go on sale, or buying it occasionally as a healthy treat... since a bottle can cost anywhere from $3.50- $5.00.  That's no joke on the pocket book folks.  So one day it dawned on me- I make everything else, why not make Kombucha?  I had no idea how.  I did some research and found out you need a mother culture, called a SCOBY.  It means Symbiotic Culture of Bacteria and Yeast.  I went to a local health food store, and asked if they sold a mother scoby, and the girl looked at me like I was crazy.  I went on to explain, that I wanted to make my own Kombuca tea at home.  She spoke to her manager, and no they didn't sell SCOBY's, but knew of a women who made her own and gave me her phone number.  Well, the woman was kind enough to sell me a SCOBY, but she lived an hour away... Hmmm.  Maybe I would order a SCOBY online.

Indeed they sell SCOBY mother Kombucha mushrooms online. (Not sure why they call it a mushroom, as it is bacteria and yeast, but okay.) I saw different sites charging anywhere from $12- $20 a SCOBY.  Thought that sounded like a pretty darned good deal, since in the long run I'd be saving a lot, and be able to drink it eveyday!  Well, the procrastinator that I am, I let time slip away... and never ordered the darn thing.

Then I thought, I can make my own yogurt from store bought yogurt as my starter, maybe I could use a store bought Kombuca as a starter... Went online and googled "make your own Kombuca mother".  I WAS RIGHT!  Others had made their own SCOBY mother mushrooms!  Various recipes, similar methods- so I just went with what sounded easiest, and did it my way!

Oh, if your wondering what is Kombucha tea?  It is this incredibly healthy probiotic tea!  The health enhancing properties are endless.  You can google the health benefits, but for starters, check out this site:http://www.gokombucha.com/health_benefits.html.

Making a Kombucha SCOBY mother mushroom

1 bottle  16oz. GT's organic raw Kombucha tea
8 C filtered water
6 bags of organic green tea (or 3 of black tea and 3 of green tea)
1/4 C organic sugar

Again, I saw several methods, but I kept it as simple as I could.  I heated 4 cups of the water, just under the boiling point.  Take the pot off of the heat.  Add 6 bags of green tea, cover the pot and let it steep for 15 minutes.  I removed the tea bags, and added the sugar, and stirred until it was dissolved.  Next, I added the other 4 cups of the cool water.  This step allows the tea mixture to come to room temperature much faster.  If you put the raw kombuca into too warm of water, it would kill the living probiotic cultures!  I waited nearly an hour, and added 2/3 bottle of the kombuca tea to the pot.  Next pour into a gallon jar, or a glass pitcher.  Use only glass vessels.  I used a vase, and a 2 qt. jar for mine, as I couldn't find a gallon jar- my husband gave them all away:(  Cover glass vessel(s) with a paper towel or napkin, and secure with a rubber band.
As I understand, other towels, or cheesecloth might have too large a weave, and allow fruit flies.

The last 1/3 of the tea, I was going to drink- but changed my mind.  I just wanted to see if I could make a little SCOBY right in the exisiting bottle.  Just a little experiement.  I added a sprinkling of sugar right into the bottle, and a bit of filtered water to bring it to 1/2 full.  Know what?  It worked!!

 Green tea is a sensitive tea, and you shouldn't put green tea into boiling water! I used a pot large enough that I could later add the other 4 cups of water.  I used organic green tea, as that is my preference, but any green tea would certainly work!  Do not use decaf tea, as I understand the SCOBY needs the sugar and caffiene to grow. ( However, I plan to challenge the need for the caffiene in a later experiment.) Don't concern yourself with the sugar in the tea, the SCOBY will actually eat it, so little will be left in the actual tea.

As I write this, I am in week 2 of my SCOBY experiment.  I couldn't be more thrilled!  All 3 vessels have wonderful looking SCOBY mothers!  They look ready to use, but I will wait one more week!  Other sites recommended 4 week incubation, but I think because it has been so warm out, my SCOBYs grew faster.
I let the SCOBYs incubate right on my counter, but out of direct sunlight.

I will at that point, post how to make Kombuca tea using the SCOBY mother.  As I  understand, the tea I have right now, will be dumped out, except for 2 C for the real batch of Kombuca tea... stay tuned!!  Check out my growing SCOBYs seen below!

Yours in health,
Natalie

SCOBYs just starting to form, at one week!




 

SCOBY mother at 2 weeks!  Looks like it should!!

*Update at 3 weeks in my Scoby mother mushroom experient!  All is a success!  See below.



Beautiful 'Mother' SCOBY, jar #1 at 3 weeks!








Jar #2 Kombucha Scoby 'Mother' looks perfect! Brown squiggly things and all!



Crock Pot Creamy Gingered Carrot Soup

It's that time of year again... it's almost fall, the cooler weather inspired me to make a crock pot soup!  Who doesn't love the crock pot?  It's my favorite kitchen appliance bar none!  I love easy, quick prep, with the slow, all day  cooked flavor of the crock pot!  I was craving a warm, Autumnal type soup, but had to wing it with what I had on hand... starting with a bag of carrots.
It turned out fantastic!   I love the sweet of the carrots and honey, with the salty, spicy, and bit of heat.  I did use measurements, because I usually wing it- but thought I would share, as Mrs. H requested I do so, after posting on Facebook, that I was making it!  This is for you Mrs. H:)

Crock Pot Creamy Gingered Carrot Soup

1- 2lbs bag of baby carrots (or 2lbs of carrots, washed and cut in chunks)


5 C water (or vegetable stock, or even organic chicken stock)

5 tsp. of organic vegetable base* ( I like Organic Better Than Boullion)

 *use only if using water as your base



2 lg onions coursely chopped

2 garlic cloves chopped or pressed

1 Tbl crushed ginger (fresh or* jarred)

All dumped right into the crock! EASY!



(*I like The Ginger People Organic)



1 tsp sea salt



1 tsp pepper (I used peppercorns)



1 bay leaf

1- 3 tsp hot sauce (I used Siracha sauce)


1- 3 tsp raw honey


1 C cashew cream (or soy cream, or coconut milk)


Put the the first 9 ingredients into the crock. (The honey and cream will be added later.)  Put on low, and cook for approx. 8 hours on low.  After cooking time remove the bay leaf and blend.  I used an immersion blender, which is really a must have for blended soups.  If you don't have one, blend in batches in your blender. (Be careful when blending hot foods in a blender- keep the top slightly ajar, and top with a towel.) Once blended, add the cream and the honey, and put on high for about 10 minutes, just to heat through.  Taste- add more honey of you like it sweeter, or add more hot sauce if you like a bit more heat!  As with any soups, you really can adjust ingredients to your tastes. You could add curry powder, use the coconut milk, and use soy sauce in lieu of salt, and have something more Thai/Indian.  You could omit the garlic, and use pumpkin spice for a more Autumn flavor.  Whatever you enjoy!

This certainly can be made anytime of the year... and makes a delicious cold soup in the summer!

I hope you make this simple, and nutritious soup!
Yours in health,
Natalie

Vegan Strawberry Ice Cream

Happy May Day friends!  What a nice way to celebrate... well, anything with this delicious ice cream!  Spring is here, and with that, soon will be berries galore...

I scream, you scream, we all scream for ice cream!  Here 's a wonderful recipe for homemade strawberry ice cream!  This one is my niece's favorite ice cream, of any sort, dairy or otherwise- so this one's for you Audrey!

Vegan Strawberry Ice Cream

1 1/2 pounds strawberries (fresh or frozen)

2 cups cashew cream, rice , almond, or coconut milk

1/2 cup organic evaporated cane juice, or raw agave syrup

1 TBL raw honey

1 TBL vanilla extract, kirsch liquor, or orange liquor (optional)


1/2 tsp fine sea salt

If strawberries are fresh (that is preferable) rinse and hull.  Toss strawberries with the sweeteners, and put aside to macerate for up to an hour.  That step is optional, but makes a better strawberry flavor!! 

Next, put all ingredients into the blender, or use a immersion blender and blend until smooth.  Put into the fridge to fully cool, for at least an hour.

Use your ice cream maker as directed.  My Krups recommends about 25 minutes. 

*The cashew cream renders the creamiest, most like dairy custard ice cream, because of the fat content. Using the cashew cream, and raw agave, makes this a raw dessert.  A great combo, is half rice milk, with half coconut milk.
*The vanilla extract, kirsch liquor or orange liquor lend a depth of flavor, and the alcohol content helps to keep the ice cream scoop able after freezing in the freezer.
*The honey also adds a complexity to the sweetness of the ice cream, while also helping to keep the ice cream softer after freezing.
*If you omit the alcohol and/or the honey, allow plenty of time to defrost before scooping after it's been put in the freezer!

I hope you, and your family enjoy this excellent treat, as much as we do!
Yours in health,
Natalie

How to make Vanilla Extract

For the love of all things good, why did I buy expensive vanilla extract for years?  I didn't know you can make it at home, high quality, in a never ending tincture!  So, here's an excellent, money saving tip for you- make your own vanilla extract.  So very easy, quick, and the best you have ever had for cooking, baking, and making ice creams.

Vanilla Extract

2 vanilla beans

1 cup vodka

Take the vanilla beans, and split open, down the length of the bean. Make tiny gashes on the inside of the beans.  Place in a canning jar, in the shape of a "C" in the bottom, and cover with the vodka.  Macerate, or soak the beans in a cool, dark place, for at least 4 weeks before use.  Shake occasionally during this process.  Try to make sure, the beans are covered with the vodka at all times.  The longer the maceration, the better it is!

Thereafter, whenever you use this vanilla extract, simply replace the amount of vanilla extract you use, with the equal amount of vodka... hence, the never ending tincture!

You could use any high proof alcohol, at least 80 proof.  Brandy, rum, and especially bourbon work nicely.  However, the vodka lends itself to the most applications, because it is flavorless, and colorless. 

I have used Frontier Vanilla Beans, and have found really reasonably priced Madagascar vanilla beans at a specialty spice store.  Different beans have different characteristics, but all will work just fine!  The cost of the beans, will be a small investment, compared to the savings in the end!

*Take a moment to learn all about vanilla! 

Enjoy!

Yours in health,

Natalie