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Sunday, May 26, 2013

Manual juicing of Wheatgrass


Another word following my last post on this subject. I juiced the two plates of wheatgrass and I got 2ounces for all my hard work!!! you really have to be motivated to 1) grow your own wheatgrass 2) have enough for 12 wheatgrass only ices cubes, lols



















Simple Tiny Kamut Toasts with Banana and Raspberries

Spindled with sugar cane and a bit of  coconut butter underneat and yes this is an ounce of coffee in warm milk

Mango Smoothie (Saturday)

Really needed some color in my life yesterday with the s#@ rain for a week now.
Ingredients

  • First soak 1/ 8 cup of Goji berries  in half a cup of water for about 10 mins (or less but more than 5 min if you have a  Vitamix forget about time)
  • 1 tablespoon date paste (or to taste or 2 to 3 dates, I put the equivalent of two)
  • 1 tablespoon of coconut butter (approximation, I think it was a little less)
  • 1 cup of almond milk
  • small pinch of cardamom (I don't like that spice that much so if you like it put more, lol)
  • small pinch of pink sea salt (Himalaya, doesn't matter really, just wanted to be fancy :oP)


Put everything in blender, including the water from soaking the Goji berries.

Yum! (bit more think than my usual smoothie but drinkable - no spoon needed)

Monday, May 20, 2013

Kombucha - First try!

Like I promised here is the result of my very first batch of Kombucha. I followed the recipe I had and fermented a total a 12 days, but I was told in my course to taste after 7 days and see if you like the taste, if it need more tea, more tisane or sugar. You can add stuff during the process like that.

Did the first mix on May 5, tasted on May 12, decided not to add anything and leave until May 17 and then filtered and put in 3 glass container like the one in the pic (this is like the milk bottles in the old days, you can get that in a dollar store) closed the lid decided to put maple sirup in two of the  containers and one with vanilla (I had to leave this one one more day to ferment it wouldn't get the right taste - tasted it today and put it in the fridg, I still prefer the ones with maple sirup) and left for another 24 to 48 hours to get more of the tiny fizz factor (known as the 'second' fermentation).

I am amazed at the taste I ended up with!! I just love it. Word of caution about Kombucha, drink a little each day. People who are used to it drink much more but their body are now used to it. Go slow (or you'll end up going a bit more to the bathroom - nothing drastic but why chance it hum)

Ingredients (4 liter container - like a big jar of olives I got mine at the dollar store)

*A word about sugar: use simple sugars like cane sugar (no white sugar obviously), the mother needs to feed from a simple source of sugar. Any kind of sugary taste you want to put in, like maple sirup, can be added in the end.

3 liter filtered water
500 ml boiled water
3 table spoon (8g) black tea (or green)
3 table spoon (8g) of any tisane you like (that is what is going to give it taste - I used Midsummer night's dream sold at David's Tea, that is what I use all summer to make ice tea so I just had to try it)
190ml to 250 ml of sugar*
350 ml of Kombucha starter
1 'mother' Kombucha

INSTRUCTIONS (I would recommend reading the book (pic on the right in my blog) or other sources to better accomplish this. What you are about to read is my own translation of the instruction I was given. For those who are willing,  French version at the end of this post.

  1. Start by preparing a quick infusion of your tea to get rid of the after taste. 
  2. Infuse the tea and tisane with 500 ml of boiled water (I didn't have more information than that so I followed the time on the David's Tea for time). Filter.
  3. Add sugar when your infusion is ready and the water is a bit warm.
  4. Ad 3 liters of old filtered warted (or a bit warm is ok too).
  5. Ad 350 starter, it can be the starter from Crudessence - or any other healthfood store - or from a batch you made before or a friend (see below).
  6. When the mix is at room temperature add the 'mother'.
  7. Do not go over the shoulder of your container (it's going to expand)
  8. Put a clean fabric over that let air pass but not any kind of dust (if you press the fabric over your mouth and can still breath it's ok) fix with a string or rubber band
  9. Put in a dry environment (temp should be more then 18  - best between 23 to 26C). Kombucha should not be in contact with light, a wardrobe would be fine, I decided for my pantry way in the back but my pantry is pretty deep. Wait for 10 to 15 days (like I said before, I was told you can taste after 7 days and decide)
  10. TASTE. this is the best way to get a feel of where it's at. When acidity is adequate (mine smelled alot like vinegar the firs time I smelled so I left it a couple days more), filter, TAKE OUT AND KEEP MOTHER WITH A BIT OF THE LIQUID, bottle and close hermetically and leave at room temperature a couple days more.
  11. TASTE. If effervescence, sugar and acidity level is to your taste... it's ready!
Keep in the fridge. At each step you can decide to add sugar, thea, tisane or water or even more of the starter.  DO NOT trow out the 'mother' Kombucha, it can be used for other batches. 

About the 'mother' and its children:  in the process of making the Kombucha, a white (or slightly yellow or other depending of what you put in) layer is going to form on top (it can become sideways or whatever way it's ok) this is a new 'mother' forming, leave it!  You can keep mother and child in a jar, some people keep the new mother, others keep everything. After a while, you end up with alot of mothers, lols. So that's why people who make Kombucha can easily give you a chunk of their mother for you to start your own fermentation.



FRENCH VERSION


*Pour le Kombucha, il faut utiliser un sucre simple! Bien que l'idée du sirop d'érable ou du nectar d'agave est attirante, la maman Kombucha doit avoir un sucre simple à digérer. Utiliser du sucre de canne biologique de préférence. Le sirop d'érable pourra être ajouté à la fin pour donner du goût!

POUR UN POT DE 4 LITRES

3 litre eau filtrée
500 ml eau bouillante
3 c table (8g) thé noir (ou vert)
3 c. table (8g)  tisane au choix (pour le goût)
190 ml à 250 ml sucre*
350 ml Kombucha, en tant que démarreur
1 'maman' Kombucha

PRÉPARATION
  1. Faire d'abord une première infusion du thé pour enlever l'amertume en utilisant un sac à lait de noix pour le filtrer.
  2. Faire infuser le thé et la tisane dans 500 ml d'eau bouillante. Filtrer.
  3. Ajouter le sucre lorsque votre infusion est complétée et que l'eau est encore tiède.
  4. Ajouter 3 litres d'eau filtrée froide ou légèrement tiède
  5. Ajouter 350 ml de démarreur, soit le kombucha de Crudessence ou votre propre kombucha de votre brassage précédent
  6. Quand le mélange est à température ambiante, ajouter la maman.
  7. Ne pas dépasser l'épaule de votre bouteille (lors de la fermentation, le contenu prend de l'expansion).
  8. Re ouvrir d'un tissu qui laisse passer l'air, mais le moins de poussière possible.
  9. Entreposer dans un endroit sec et propre dont la température est de plus de 18C (optimal entre 23C et 26C). Le kombucha ne devrait pas être exposé à la lumière, vous pouvez le faire fermenter dans un garde-robe. Attendre de 10 à 15 jours.
  10. GOÛTER. il s'agit de votre meilleur repère. Lorsque le niveau d'acidité est satisfaisant, embouteiller, fermer hermétiquement et conserver quelques jours à la température de la pièce
  11. GOÛTER. Si le niveau d'effervescence, de sucre et d'acidité vous convient... c'est prêt!
À conserver au réfrigérateur. Vous pouvez, à chaque étape, décider d'ajouter du sucre, du thé, de la tisane, de l'eau ou du 'démarreur'! Ne jetez pas la maman kombucha, elle peut être réutilisée pour vos prochains brassages!







Coconut milk and Banana Smoothie with Baby Arugula

Baby arugula taste really interesting and good compared to the adult version and I decided to add it at the last minute.


  • Coconut milk (half a cup - what was left of another recipe)
  • Water from making date paste (maybe 1/4 cup)
  • one small banana
  • arugula - a small handful
  • 4 ice cubes


It gave my smoothie a freshness I wasn't expecting really!

This was a nice surprise :o)

Note: this is a recipe for a single glass - like this one - with the quantities I usually give you, you  end up with almost a full blender.

Wheatgrass juicing



 It took me 5 times to be able to grow my own wheatgrass, I ended up with 3 trays like this.

I decided to tryout my Hurom to juice it and I took only one tray and mixed it with cucumbers and celery. (there is no fruits in the juice, forget about those you see in the pics, lols).


Wheatgrass has a potent taste that not everybody likes, also it's very powerful and should be taken a little bit at the time to let your body get used to it. Start small like with 2 ounces and with time you can have more.  The celery gives it a nice taste too.
Ok now first my opinion on the juicing part of it, i usually do it with a manual machine but read and was told the Hurom ou could do the job. I don't know what model was in the videos I watched on youtube but the Hurom is NOT a good choice for this unfortunately. It gets stuck in the machine even if you cut it which I didn't want to do.




There you go (this is a 4oz glass, start with 2 ounces)

 I put the result in 14 ice cubes tray (minus 4 ounces).  Now i'll put one in my smoothie each morning and get the benefit each day!

I really don't have time to juice this stuff each morning but if you have time it's better to do it.  You loose the benefits of wheatgrass pretty fast.

I know there is some in powder, liquid, ect.  but this is the way I prefer to do it and I think you loose less of the properties compared to the others. Again my opinion ;o)


No, you're not serious mom, you're going to drink THAT!!

Tuesday, May 14, 2013

Sin Carne "Meatballs"


This is the second time I make this recipe, really good honestly and surprising how it has a “meaty” taste to it. Lols really!  I will also make this week another recipe with those sin carne balls putting it on a stick with a teriyaki sauce. Read everything before starting.

Soak nuts: 8 hours
Preparation : about 30 minutes
Dehydrating: 12 hours
22 balls

¼ cup of sunflower nuts
2 table spoon of sunflower oil
2 table spoon apple cider vinegar
1 teaspoon tamari sauce (no wheat)
1/3 cup shredded carrots
1/3 cup finely chopped cubes of celery
1 teaspoon of garlic pure OR 1 glove of garlic
1/3 cup of finely chopped onions (I used the white of my green onions)
¼ cup of chopped parsley
3 tablespoon of chives (didn’t have any)
1 table spoon of chili powder
3 tablespoon of nutritional yeast
½ teaspoon sea salt
½ teaspoon black pepper
6 tablespoon of grounded sunflower nuts (I skipped that, didn't want the crunchy factor)

Soak the nuts for 8 hours, rinse, throw away water.

In food processor, blend the nuts, oil, vinegar and tamari to butter consistency (I tried my best but after 12 minutes of processing I had enough), put aside (I decided to chop my carrots and celery with a knife, if you do that forget about putting aside)

In food processor, chop finely carrots and celery but careful not to “puree” it. (I don’t do that part)

In a big bowl, mix everything together with your hands to make a uniform paste.
In the palm of your hand, make small balls of approx. 1 ½ tablespoon (20g). Oil your hands if need be.

Voilà! Taste amazing!
Put balls in dehydrator at 40C (105F) for 12 hours (I usually put the first 45 min at 135 and then 105 to be sure I actually have 105 – something about the time it takes the dehydrator to actually get to 105; OR, if this bothers you, start it empty at 135 while preparing everything and take down to 105 when you are ready to put the balls in – you do it like you prefer or not at all of course)

The balls have to be a bit hard on the outside but still tender on the inside.

Can be kept from 5 to 7 days in the fridge in hermetic container.






Monday, May 13, 2013

Still to come - Kombucha

I started a batch of Kombucha. Tasted it Saturday, it's on its way. I forgot to take pics again. So next Saturday I'll have comments on my experience. Can't wait to try my first batch ever!



Sunday, May 12, 2013

Kimchi, Salad on the Side (approved by the committee)

In the back, 2nd batch of Kéfir, way more
 strong with the lemon, superb fizz, delicious
with vegetable juice/green juice
Hi all, I had mentioned in a previous post something about making Kimchi. Unfortunatly I had already started when I remembered to take pics :o( sorry. During the process I got hungry so I made a salad that Peanut and Lulu found acceptable to look at ;o) - Notes: Read instruction, This is spicy

Ingredients:
Chinese cabbage (the link shows napa but there is another one also I think) -1 big, cut in trips (you can do it, but regular cabbage doesn't taste the same, you end up with spicy pickled cabbage, your choice)
50g sea salt
1L of warm water (room temperature)
Just tasted it yesterday, wow very good, very spicy
I put only 1 tablespoon of crushed red pepper - be warned lola
1 daïkon julienned
1/2 teaspoon Cayenne
5 green onions finely shopped
2 cloves Garlic
1/4 cup (5cm) fresh ginger (or to taste)
1 to 3 table spoon crushed red pepper
2 tablespoon Agave (I put maple sirup)
1 teaspoon Roasted sesame oil

You can add what ever else you want (even fruits)

Instructions:

  1. Cut cabbage (washed) and massage with salt
  2. Mix with other ingredients and stuff vigorously a glass container (like Masson)
  3. Ferment for 3 to 6 days (or more) a room temperature (just put the lid on top don't twist it yet -

Taste after a few days, when you like it close the lid and refrigerate, for for a couple of weeks or even months depending on how long you let it ferment.


Yum! baby arugula, baby spinach, portobello
mushrooms, black olives, strawberries
ground cherries, pecans, capers with sunflower oil, sesame oil,
ice vinegar, tamari, lemon dressing, pepper, sea salt





Yep mom, go ahead


Nectarines/Strawberries-Spinach Smoothie

Ingredients:

2 nectarines (peel off unless you find bio)
one big handful of baby spinach (or any other leafy green you have on hand)
2 pitted dates
1/4 cup of date water OR 2 tablespoon of maple sirup
1 tablespoon of of hemp seeds
1 cup (or more) home made almond milk
6 ice cubes

Note: I did date paste with 2 1/2 cup of pitted dates and 1 1/2 cup of water and you don't keep the water after in the recipe, so I keep it for my smoothies, there is about only a bit more than half a cup left after the dates have soaked or 4 hours)






Maca-Pears Smoothie

No, I didn't not have bio coconut milk
I tried something that I've been wanting to try for a while now. Unfortunatly it wasn't to my linking but I decided to put it here because someone might like it. It just didn't have enough taste for me. It didn't taste bad.

Ingredients:
1 teaspoon of maca powder
2 ripped pears (added half a mango, still didn't taste like much)
200 ml coconut milk
1 thin slice of ginger
1/2 teaspoon of vanilla (added 2 mint leaves, still a bit bland)
1 teaspoon of coconut butter (maybe I should have put more)

Préparation:
Blend everything together and enjoy!

After the mango


Fist Look


In the end tried making pops so I would't lose ingredient, nope
still not tasting like much too bad :o(

Sunday, May 5, 2013

Fruit Kéfir (with water)

 Hi all, I went to a class about Kombuha and fermentation at Crudessence in Montreal (Qc, Canada) and we tasted also something called Kéfir which you can find plenty about on the Internet. I'm not talking about milk Kéfir but water Kéfir.

I was very impressed on how it was highly refreshing. It has many properties, like helping with digestion, but the cycle of fermentation is interesting also. After 24 hours it's ready but kind of laxative but after 48 hours probiotic properties  emerges, very very interesting. I left mine for 3 days and then one days with the twist cap on and then hop in the fridge.

Other tip put the kéfir in a tied cheese cloth so it doesn't get 'lost' in the mix because you can try to find what is dried fruit and kéfir after, just like I did! lola

I'm really proud of it, very good. Here is the recipe I followed:

FOR ONE PERSON

1 big 2L glass container
1/3 cup of agave, sucanat or other natural sugar, none of that processed sugar (that means no white sugar)
1/ cup of Kéfir (sold in the health food stores)
7 cups of filtered water (or  a tisane or fruit juice, I made mine with filtered water)
4 dried figs (abricots, dried raisins or other dried fruits, preferably bio cause you don't want to ferment the chemicals present in other kinds of dried fruits)
1 lemon sliced and half an orange or other kind of citrus (also better bio for the same reasons)

Preparation
(better to melt the sugar with the water before putting everything else) Put everything in the glass container
Fill with filtered water
Cover with a non hermetic cover or a clean fabric (you have to be able to breathe through it))
Put in your cupboard far from the light.

When the figs stay on the surface it's done (about 24 hours, but like I said it's laxative after 24, after 48h  more probiotic)

Filter everything through a plastic filter (nothing metal), trow away the dried fruits
Recuperate the kéfir grains (because you can use it again)
Press the citrus to take out juice
Rinse kéfir and put in a small container with a it of the beverage and put in the fridge (or use right away for another batch)

Note: I decided to put strawberries with the other fresh ingredients, and for the dried fruits I added goji berries and white mulberries.

Note2: I already started my other batch, and this time I used only lime and lemon and about a bit more then 1/8 cup of fresh fennel, one leaf of mint and 2 melissa leaves. I'll let you know how it goes.