I have a couple friends that are doing detox or cleansing treatments after the holidays, to set their bodies on a healthy course for the next year, and perhaps lose some weight gained through all the holiday feasting. I hadn’t given much thought to doing one myself, since I feel I generally keep a healthy diet. What I did do to start the year off right was a thorough house cleaning, and this is what led me to my own dietary change. While sorting out a drawer full of papers, I came across a handout I had picked up last fall at the Strathcona Harvest Festival. It came from the Rocky Mountain Grain Products tent, along with a free sample pack of hemp hearts. I almost just put the handout in the junk pile and kept on sorting, but the color photo of a big beautiful salad caught my eye, and I gave it some attention.
This is a recipe I was meaning to post a couple months ago, and am now doing so I can add it to www.amoderatelife.com‘s Tenth day of Bloggi-mas that I have been doing my best to be a part of this year. Today is casserole day. I made this for our Canadian Thanksgiving this year and it was a hit. It is best when cooked the night before and re-heated as the flavors have a chance to age and deepen together divinely. I used the wild fennel I harvested from our alley. Wild fennel has a much more vibrant flavor than cultivated so just use more if you haven’t a place to forage for wild fennel seeds.
- 2 medium eggplants, sliced lengthwise
- 1 coconut’s cream
- 2 T wild fennel seeds, ground
- 8 large tomatoes, skin off and sliced thickly across
- 1 T coconut oil
- 1 medium onion, sliced
- 2 cloves garlic, sliced
I have never cooked or eaten persimmons very much until coming to Vancouver. This year one of our local backyard gardeners (they have such amazing gardens in this city!) gave me a pile of homegrown persimmons and chokos.
- 1 1/2 c persimmon pulp (cooked or raw)
- 3/4 c honey
- 2 T butter
- 4 egg yolks
- 1 c chopped walnuts
- 1/4 c very finely chopped walnuts
November 30th, 2010 | Condiments, Fermentation, Gluten Free, Grain-Free, Recipes, Side Dishes, Vegetarian, apple, Christmas, condiment, digestive, fermentation, holiday, homemade, pickles, probiotic, recipe, relish, Thanksgiving, Turkey
This year, while searching through various old cookbooks for pecan pie recipes I came across a lovely fresh apple relish (Apple Kitchen Cook Book by Demetria Taylor), which I just had to try. It was fantastic! Especially tasty with fresh, local apples, it works particularly well as a relish with turkey, and really helps to digest a big meal as it has homemade dill pickles as well as probiotic mustard and a touch of homemade mayonnaise. This is my version…I should have posted it before Thanksgiving! Keep it in mind for your Christmas dinner.
Very simple recipe for a delicious dinner.
- 4 eggs, separated
- 1 c dry curd cheese
- 1/2 c mustard yogurt (or home-made mayonnaise
- 1 c grated cheddar cheese
- 1 t tarragon
- dash salt and pepper
This is quite simple to make and is a great SCD or GAPS pie for the Holiday Season. It is quite rich and sweet–very delicious! Pecans are very high in antioxidants so this pie is good for you too.
- 2/3 c raw cashew butter
- 1 1/2c chopped pecans
- 3 cardamom pods, seeds removed and ground
- 5-7 fresh dates, seeded and chopped
- pinch salt
November 15th, 2010 | Drinks, Fermentation, GAPS/SCD, Recipes, Vegetarian, brew, concord, culture, drink, fermentation, fresh, GAPS, grape, homemade, juice, Kombucha, local, natural, raw, recipe, SCD, soda
This is a very simple technique that makes an extra tasty batch of kombucha. By adding fruit juice after the ten day fermentation period you get a fizzier drink, which means there is more alcohol. This drink is very much like a grape soda, but good for you!
I have been making kombucha lately with honey, and I have found that over time the mushroom looses it’s potency. I have a batch of regular black tea kombucha getting started this morning because I have a flurry of people requesting kombucha babies (SCOBY) via the www.kombu.de website. Since I have been making it with honey, I need to make up a potent batch before I can spread that good kombucha love.
Now we are talking extra tasty and healthy, with the right ingredients! Please only use top quality raw milk and eggs from a farmer you know for this recipe for full nutritional benefits.
Purple cow was the name given to a favorite drink of yester-year: fresh raw milk and freshly pressed concord grape juice. We simply took this to the next level and made it into raw purple cow ice-cream!
Raewyn from down in Los Angeles sends in her favorite healthy drink:
Very easy to make if you have the right equipment and more tasty than you think!
1 ripe avocado
November 5th, 2010 | Basics, Breakfast, Condiments, Dairy, Fermentation, GAPS/SCD, Medicinal, Recipes, Vegetarian, aromatic, cream cheese, Dairy, dip, health, herb, homemade, infused, keffir, lemon verbena, probiotic, recipe, yogurt
This is quite a lovely idea for people who make their own yogurt at home–a herbal infused yogurt. It is VERY simple, yet exotic–using only milk, yogurt culture and your choice of aromatic herb(s) or spice(s). Some delightful herbs I have used are keffir lime leaves, lemon verbena, rosemary, mint, jasmine, lavender, rose, but I am sure there are many others that are fantastic as well. It is good to think about what you will be using the yogurt for, and what herbs go well with a sour flavor. Generally I strain it in to cream cheese and make it into a dip or use it to make cheesecake or other baked items, but it is also fantastic as yogurt. A nice rosemary yogurt added into a carrot and lamb stew is a very delicately delicious addition to a potentially heavy meal….