Search This Blog

Tuesday, October 27, 2015

Breakfast Powerhouse Pudding!

This pudding is now my new favorite breakfast food! Its a real powerhouse for sure! Loaded with: oats which contribute both soluble and insoluble fibers, cranberries packed with antioxidants, pre-biotic apple, eggs loaded with protein, biotin and healthy thyroid boosting cholesterol, sprinkle in a few mineral rich pumpkin seeds and to top it off I added a kick of digestion/circulation/etc. boosting cinnamon! Yay!



Bring to a boil:
7 Cups of water

Then add:
2 Cups of steel cut oats
2 Cups of whole fresh cranberries
1 apple diced
2 Tablespoons of cinnamon
1/4 Cup turbinado sugar

Beat together:
1/4 tsp salt
8 eggs beaten
1 Cup un-homogenized milk

Then drizzle in bits of the egg mixture and stir in quickly, repeating till its all mixed in. (make sure you stir very quickly so there's no egg chunks)

After the eggs are mixed in add:
2 Tablespoons butter
1/4 Cup pumpkin seeds

And enjoy!

NOTE: This makes a HUGE pot so I can have it in the fridge for a quick breakfast! If you want it for a single serving you might want to make something like 1/4 of a batch!

Thursday, August 27, 2015

100% Wild Yeast Sourdough English Muffins!




RECIPE
1 cup lukewarm milk
1 cup %100 hydration sourdough starter
2 tb avocado oil
2 tb honey
1 tsp salt
1 3/4 flour

METHOD
Mix all the ingredients together, let sit for 10 minutes, then mix viciously for 5 minutes to develop the gluten. Let it sit for 2-3 hours on the counter, then put in the fridge overnight. Take it out in the morning allowing several hours to return to room temperature.

FRY
Heat a cast iron skillet to medium low-ish heat. Take small balls of dough, dip in flour and roll into shape. Lay the ball a plate of corn meal and flatten, flip and repeat. Place on the heated skillet, cooking on each side for about 6 minutes. Ta da! Now eat those tasty little muffins all up!





BONUS IDEA!

Make a jumbo English muffin, cut the crust off one side and hollow it out like a little bread bowl. Fill it with some garlic, tomato, lemon thyme and a bit of salt, then crack an egg on top of all that. Lay a few slivers of Havarti over the whole thing and pop in the oven at 350 for 15 minutes to bake in an oven proof bowl.



Drizzle with a little olive oil and chow down on it! ....but wait till its cooled for about 10 minutes....its super hot...if you don't heed my warning, the roof of your mouth will be singed :S But it was SO good! :D


Thursday, June 18, 2015

Third Time's s A Charm! ;D



     Ta da! Finally a beautiful sourdough loaf! Each loaf pretty much doubled in size from the first! And #2 and #3 were defiantly the same size of a batch, #1 was probably a smaller amount of dough, which contributes to its minuscule size...but the oven rise on it was pretty pathetic :S


     But this loaf, was a whole other story! Ever since I was about 12 years old I desperately tried to make a bubbly chewy focaccia bread, but sadly never produced a satisfying loaf... 

     Until today! Now this loaf...this is the loaf of my dreams...ah! At long last! :D Look at those beautiful bubbles! The texture: the crust is crisp and flaky, when I give it a squeeze I can hear a soft cracking noise and feel the spongy crumb that lies beneath the surface. Then when I release the pressure, the bread springs back as quick as a cat on a trampoline! And will you just look at that bread rise! When I spied it through the oven window, in gleeful triumph I exclaimed "it looks like its just going to keep puffing up like a balloon and float off into space!" And then I fluttered off with a hop and a skip only to return to peep into the oven once more to check the progress: crouching on the floor, eying the bread like a mother hen awaiting her hatching chicks! I looked up a lot of artisanal sourdough pictures on Google and most all of them have a very flat bottom...not so for this loaf! Mine went from sagging over the edge of my too-small baking stone, to actually lifting up into the air! ...crazy, I never have I seen bread that could do that! 0_0 ....its a bird, its a plane, no...its SUPER BREAD! Duh da da daaaaa!  






I used a 100% hydration sourdough starter and this fantastic recipe by Jacob Burton:





And by the end of the day, this beautiful loaf came out of the oven:




Notes on My Process:

     As I was mixing the dough initially, I noticed it was quite wet, so I added more flour until it was quite stiff and was a very "shaggy mess" indeed, so then I left it to autolyse for 30 minutes. I then began to do the slap and fold method of kneading, it was a sticky mess, so I proceeded to add in more flour (and the salt) until it was just manageable and I wasn't going to end up with webbed mitts! I kept working the dough until it was able to form a nice "window" and then did the "stretch and fold" technique and let it bench rest for 10 minutes. I did a total of three "stretch and folds" followed by a 10 minute bench rest and then put it into a bowl for a couple of hours to bulk ferment while I went shopping. When I came back I did another stretch and fold and then a bunch of tension pulls and put it into a floured cloth lined bowl to rise for about 30 minutes then I looked at it and thought "this dough is definitely 1.5 to 2 times the size, I'm just going to bake it now!" (even though I knew that most instructions always say to let it rise 3-4 hours [and my first loaf I left to rise overnight it was so slow]) So I preheated the oven to 500º F (and forgot to put my soap stone baking stone in right from the start [which resulted in a slightly underdone bottom crust {that was remedied by flipping it upside down, placing it near the top of the oven and putting the broiler on to 450º F and watched it until it was browned]). I turned down the oven to 450º F then placed the dough on the bottom rack with a pan of about 1/2 cup of water underneath it for steam. I baked it for about 45 minutes until it started smelling "toasty" and then I took it out and let it cool on a rack for 1 hr, then sliced into that yummy round of bread for a taste! Yum! 


Just take a look at that crumb! ;D


Sunday, May 31, 2015

Ramen Soup!

Healthy yummy food doesn't have to be hard! This took me about 30 minutes to whip up and this soup needs to be repeated often! Simply cut up half a onion and finely dice a small clove of garlic, fry it until the onion is translucent, add a cup of finely diced purple cabbage, a couple of carrots and about 3/4 cup of broccoli, add in 2 cups of broth and add some natural salt and a few generous pinches of ginger powder. Crunch up one cake of organic millet and brown rice ramen and add to the pot, then simmer untill the noodles are cooked!  About 5-10 minutes before you serve it, add in 1 cup of chopped fresh spinich to let it wilt. Serve it up and yum! It's such a soothing warm soup, it makes a good comfort food :)

Monday, May 25, 2015

Gluten-Free/Refined-Sugar-Free CHOCOLATE PANCAKE PERFECTION!


    
Now, its not often I say that a pancake is perfect...but I honestly couldn't think of anything that could improve this pancake! (and its a very rare occasion indeed for me to not have written a note to myself on the margins of the recipe: observing little details that could be improved upon the next time around!) What is this wondrous morsel melting in my mouth and electrifying my taste buds?!! Let me tell you of the ways this pancake will delight your senses: its rich and chocolaty, holds together well enough to flip even the largest luxurious pancake (no dry crumbly gluten-free pancakes for this girl!), moist and tender inside with a delightful crisp exterior! Ahhhh! Even people who regularly eat refined-gluten-filled "normal" food would love this one! (in fact, I've just spotted such a person eagerly scarfing a few!)

Now lets get cooking shall we? (^ U ^)


THE RECIPE:  

Dry Ingredients:
2/3 Cup - Whole Grain Buckwheat Flour 
1/3 Cup - Arrowroot Flour
1/2 Cup - Dutch Dark Cocoa (or more arrowroot flour if you don't want chocolate pancakes)
1 Tsp - Baking Powder (aluminum-free)
1/4 Tsp - Baking Soda (aluminum-free)
1/2 Tsp - Ground Cinnamon

Wet Ingredients:
2 Frozen Bananas - Thawed and Smoothly Mashed 
2 Tbs - Melted Butter
2 Eggs - Beaten 
1 Tbs - Pure Maple Syrup 
1 Tsp - Unsulphured Organic Molasses
1/2 Cup - Water (or Nut Milk)

Hexane-Free Coconut Oil for Frying! (I like Nutivia)

DIRECTIONS: 

1. Measure out all the dry ingredients into a nice big mixing bowl. 2. Warm up your frozen bananas to thaw them out and add the butter to the warm bananas to melt it! 3. Once the bananas have cooled enough, you can add in the eggs, maple syrup, molasses and water/milk. 4. Use your handy whisk to whip it all up to a nice even consistency. 


The completed batter! Yum! Now lets get cook'n!

5. Put your stainless steel frying pan (for the good health of all involved, please don't use a Teflon pan!!!) on the the stove on medium high-ish heat (the key here is to have it nice and hot to make a good crisp coating on your pancake to seal in the moisture, but not so hot that its going to char your poor pancake into a BBQ briquette!). 6. Put in about a 1/2 Tsp of coconut oil into the pan (you want to be able to see a nice glossy coating of it all over the pan [not so thin of a layer that its barely detectable, but not huge puddles of it to drown the pancakes in {the perfect amount of oil is key to getting buttery crisp, and not oily or dry pancakes. These are important details, so pay attention people!}]) 7. Pour the batter in the pan and watch it bubble! 


*bubble, bubble, bubble*   

8. Wait until bubbles stop forming and the top of your pancake changes from glossy, to matte and leathery....then flip it!


All matte and leathery. Perfect...lets flip it!

 

 TA DA!   




What are you waiting for? Pop one on your plate, then drizzle it with a little maple syrup and slather it with some butter! 



This is more like it! *chomp*



The recipe will make this towering plateful of these little delights! (Plus the two I already ate and the one still in the pan)
      

Now wipe that drool off the keyboard and go make yourself a batch! 



Sunday, May 24, 2015

A Refreshing Summer Breakfast :)



This is the perfect breakfast for a sunny day in my favorite dress! I first chopped up a banana, topped it with a few scoops of chocolate chia pudding (from the Minimalist Baker), a few spoonfuls of balkan natural yogurt, and sprinkled on some coconut, maple syrup, cinnamon and pecans! Its tasty, refreshing and the chia makes it great for hydrating yourself right from the get go!Yum!

Thursday, January 29, 2015

Paleo Choco-Cocoa-Coconut Cookies!


This cookie is a double chocolate cookie with the added goodness of shredded coconut! I have discovered that shredded coconut is waaaaay cheaper then coconut flour! Also, as you will see in this post, some coconut flour contains hexane....gross! Also, if you just add shredded coconut, rather then coconut flour, you can save the extra step of having to add coconut oil! (am I the only one who thinks its silly make a recipe with both coconut flour and coconut oil, when you could just add shredded coconut instead?) Plus I added in some dates, bananas and molasses for sweetness! Its like a dark chocolate brownie cookie!

Recipe:

1 1/2 cups shredded coconut
10 dates, pits removed
4 tb cocoa powder
2 tb arrowroot powder
1 un-sweetened baking square, chopped into little chunks
1 banana, mashed
3 free-range eggs, beaten
1 tb unsulphured organic molasses
1 tb brandy


Put the coconut and dates in your blender or food processer and blend untill the coconut is dessicated and the dates are chopped up in tiny bits.

Mix the cocoa power and arrowroot poweder into the coconut/date mixture. Add the banana, eggs, molasses, chocolate bits and brandy and mix until well incorporated.

I made each of my cookies with a rounded tablespoon full and it worked out that I got excatly 1 dozen!

Bake at 375 F on convection for 15 minutes.
Or bake them a bit longer if your oven doesn't have the convection option.

Ta da! Enjoy!

Saturday, January 24, 2015

What Does Coconut Flour and Gasoline Have in Common?

...Unfortunately a lot more then I would have ever suspected.

My Story: 


Just moments ago, I made myself a nice little dish of grain-free berry cobbler. It tasted all right, but I always dislike coconut flour (which I used a Tablespoon full of in my recipe), so that kind of made the whole dessert barely palatable by my standards...but what is a girl to do when the craving for some berry cobbler strikes? I have quite a stockpile of Organic coconut flour (5 bags full, that stuff is scarce, you have to stock up! :P). Coconut flour is one of the few grain-free flour options and is a staple in Paleo recipes. Besides, coconut flour is so "healthy"....right?

Apparently its not that simple.

If you make your own coconut flour from natural additive-free coconut, then congratulations, it is indeed quite healthy! But if you buy yours commercially processed...beware.

I started wondering if my aversion to coconut flour was not just the taste that made me shy away from it. I noticed tonight that I also got very upset stomach and was quite nauseous from the coconut flour dessert I made tonight and the more I thought about it, I realized that coconut flour has always seemed to make me feel rather ill.

And then I was talking to my dad about my new theory of how the coconut flour has been making me feel sick every time I eat it and how I just do not understand why coconut flour is bothering me when fresh coconut, dried coconut, coconut milk, coconut oil and coconut water are all perfectly fine! And then he asked the magic question: but what chemical do they use to process the coconut flour?
AAAAGH! Here we go :S

The Dirty Secrets of Coconut Flour Production:


Chemicals?... in "Organic" coconut flour? *gasp* Would they do that?

YES. Of course they would  ~ (T _ T) ~

Hexane.

n-hexane to be more precise.

Here you can see the article I found on commercial coconut flour production where I discovered the use of the solvent hexane in some methods of coconut oil extraction.
If we check out what Wikipedia has to say about n-hexane, we find out in the same paragraph that:

"When n-hexane is ingested, it causes nausea, vertigo, bronchial irritation, intestinal irritation and CNS effects. It has been reported that ~50 g of n-hexane may be fatal to humans. Furthermore, n-hexane is biotransformed to 2-hexanol and further to 2,5-hexanediol by cytochrome P450 mixed function oxidases by omega oxidation. 2,5-Hexanediol may be further oxidized to 2,5-hexanedione, which is neurotoxic and produces a polyneuropathy."

And then the article goes on to happily inform us that:

"n-Hexane is also used as a solvent in the extraction of oil from seeds (soybean, cottonseed, flaxseed, safflower seed, and others). It is sometimes used as a denaturant for alcohol, and as a cleaning agent in the textile, furniture, and leather industries. It is slowly being replaced with other less toxic solvents."

Even more reasons to avoid soybean, cottonseed, flaxseed, safflower seed, etc.!!!!

Other uses: hexanes are used in the formulation of glues for shoes, leather products, and roofing.
Oh joy! So now we are using fatal solvents that are used in making glue.... in our food...not to mention organic baby formula?!! (0_0) Yikes!

So what does coconut flour and gasoline have in common? "Hexanes are significant constituents of gasoline". (wiki)  Oh joy. Isn't that lovely :S

In the future I will be far more aware of what brand of coconut oil I will be buying. Thankfully I unknowingly bought Nutiva Organic Coconut Oil which "according to Nutiva, no hexane is used in the processing of this oil". Whew! Which I can believe since it has given me no adverse reactions Yay! At least I can still eat my tasty coconut oil! Yum! (^ _ ^)

So be careful to check out the company that you are buying from, before you purchase your coconut flour and coconut oil! 

The Best Part of...

The best part of planning kids textile art projects is buying all the exciting yarns! I had to throw in some fashionable yarn as well of course. Please note the fabulous Issac Mizrahi yarn displayed on top! ;)
...really the best part is getting to see what ingenious ideas the kids come up with. But for the planning part, this is pretty fun :}

Wednesday, January 14, 2015

A Dresser in the Wardrobes

     What am I? I am a "Dresser". To put my job in a nutshell: I dress actors for theater. Of course its so very much more complicated then that, but that is the extremely shortened and condensed version. Its like the beef jerky version. It seems small, but there's so much more substance then you would first guess!




     Today I was on a "pick trip" to two different theaters to look for costumes for the upcoming production I am working on of Pride and Prejudice. I can't express enough how much I LOVE this job! I never knew that I would ever have a job that wasn't spent anxiously checking my watch to see when I could finally have my "15 minutes of freedom" also known as "coffee break". As a Dresser, I don't often even take my coffee breaks, or sometimes my lunch breaks! Because how can I stop when I am so invested in my current task? Also, who has time for food during a costume crisis?! The show must go on! And I am one to give it a good push in the right direction!

     After I got home from my trip, I had a conversation with my mother after she was trying to talk to me and I was caught staring out the window absent mindedly with a goofy grin on my face. It went something like this:
Me: Mom, I think I'm in love.
Mom: Yes, *she knowingly nods* I already know.
Me: Mom, I LOVE this job!
Mom: *smiling, she silently nods*

Ha ha ha! Nothing like a good mother-daughter-talk!

Now on to the story of our pick trip!



     On our first stop we visited the University of Alberta. We found out way up some stairs and rode the long narrow elevator (shaped for the rolling clothes racks that are moved in it) up to the wardrobe department. Once we entered into the stock room, it was truly a different realm. I suddenly felt very small surrounded by the looming towers of costumes, like Jack having just crawled up the beanstalk into the mysterious world of the giants. We walked over to a cluttered desk, where we met a small grey-fluffy-haired woman with a blue sparkle on her lip, who sat there working away. The playful sparkle in her eye, rivaled the blue glitter on her lip, as she showed us around to the different time period sections that we were interested in: ladies regency gowns, men's tail coats, bonnets here and boots back in there.

     We quickly got to work pulling out possible options and the sizing them up to make sure the measurements matched the actor who was to wear the piece. The costumes hung packed in long rows, one atop the other. We wheeled over a rolling set of stairs, which I climbed up and stretched up on my tip toes to coax down four wool cut-away-coats (and I am 5'11" so that was quite a height!).
 
     After this process, we made our way down an isle of costumes by the back wall and through a little door to the shoe room, lined with towering shelves stocked neatly with rows upon rows of shoes of every imaginable variety; as if books in a library. We spent some time picking out a few pairs of handsome boots, when in bounced an animated aging lady, with short purple hair that stuck straight up like the seeds on a dandelion. She suddenly flew at the boots we had picked out and snatched them up, announcing that she had claim on those boots already! (but had merely failed to locate them the previous day). So we gracefully decided to leave the boots behind and secure the rest of our bounty.



     Our second stop on the trip was the Citadel Theater. First of all, we walked up some dimly lit cement stair case with our arms full of costumes, ready for return. As we finally ambled through the doorway and broke into the blinding light, I looked up to notice that I had entered into a remarkable space filled with climbing vines, trees and various other vegetation which was fed by the natural light filtering though the sky lights in the ceiling.

     We found our way to a small unmarked door and made our way through a series of doors and into the elevator that brought us up to the costume shop, after the designer chatted a bit with the head of wardrobe we descended to the costume stock room. The space was packed with carts jammed in one next to the other so tightly, you would roll the rack out to get a proper look at the contents. There were masses of coral petticoats hung overhead like giant clouds aglow from a light fixture above, various faux plant matter from an unknown costume set mysteriously poking out from beneath a drop cloth and a long vivid red feather cloak crowned with a silver collar standing stately beneath the regency dresses swinging their shimmering skirts above my head as I navigated beneath the racks.


     After much searching through coats, vests, dresses and the like, then measuring them all up and trying on a few bonnets, we then piled it all on a empty rack. We pushed the whole lot back to the elevator, past a rack of leather armor sitting in the hall outside and rode back up to the costume shop.


     After photographing and signing out all the pieces, we rolled the rack down to our car and eagerly awaited our long overdue lunch (now suppertime). As we exited the theater, I wore my measuring tape draped around my neck like a gold metal, distinguishing my identity from the actors, dancers and other theater people who rushed past us with contented grins. As I rushed out the front door, I noticed the seemingly ordinary young woman perched in the lobby checking her phone, was wearing a polished black pair of dance shoes.

     At long last, after going back to the University to pick up our rentals, we were able stop for supper and drove back to our costume shop, to unpack our bounty.

     Over all it was a very rewarding and educational experience and of course, having thought it was the most fun to be had on a chilly Friday, I loved every minute of it!





Saturday, January 10, 2015

Tantalizing Time Lapse




WARNING: Do not watch this if you are hungry! You may be tempted to eat the computer screen...and that's not very healthy for you ;)

Thursday, January 8, 2015

Primal Pot Pie!

Yum! This is quite the breakfast dish! With a stellar combination of textures, flavors and layers this is sure to be a winner at the breakfast table! With several different vegetables and protein to top it all off! Ha ha! Literally, because the eggs are on top! ;)
 
 
 
Now let's make it happen!:
 
  • Chop up 1/4 of an onion
  • Then cut 3 rounds that are 4 inches in diameter of rutabaga into 1/4" slices and then cut into strips.
  • Fry the onions at medium high heat in some bacon fat or butter until they are translucent then add the rutabaga into the frying pan and cook until they are tender and turn golden.
  • Put the rutabaga mixture into a bowl or small casserole dish and cover with a layer of spinach. Use a plate as a lid on the bowl to keep in the heat while the eggs cook.
  • In the same hot pan crack two eggs into the pan sprinkle with grated cheese, put on the lid and turn the heat on very low. They should cook in a few minutes to a perfect stage, where the egg is still runny when punctured. (This makes a yummy sauce!).
  • Now put your eggs on the bed of spinach and top with some fresh chopped papaya seeds (or fresh ground pepper). Yum!


 
Ta da! You did it! I topped mine with some yogurt and a few pumpkin seeds as well while I was eating it!