2.27.16 From where I stand…

From where I stand…

We are still in our sickies cave ūüôĀ but I made some progress: tinctures, infusions, Celtic knot knitting and the thawing of a chicken. Not pictured is some reishi broth on the stove and some fiery witches brew steeping on the kitchen counter (fire cider and habanero honey tea).

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Kids In Skeleton Shirts Eat Waffles!

I asked for waffles this morning and my hubby asked, “Where’s the waffle mix?”

I’m sure I gave a glare but then I laughed and replied, “When have I ever used a mix for waffles?”

(P.S. I’m not against using a mix for waffles. There are some really yummy ones out there. I just prefer making my own and it is usually less expensive.)

In a large mixing bowl, whisk together:
1 C Buckwheat Flour
1/2 C Coconut Flour
1/4 C Teff Flour
1 t Baking Soda
1/2 t Salt
1 T Date Sugar or Coconut Sugar

In a separate bowl, whisk together:
3 eggs
1 t Vanilla extract
1/2 t Lemon extract
1 1/2 C Drinkable Coconut Milk
1 C Olive oil

Grease and heat waffle press. Use as directed by manufacturer.
Dress with you family’s favourite toppings.

Olive oil, coconut milk, and buckwheat waffles.

Delightful!

Kids in skeleton shirts eat waffles!

Things and Cake.

In photos, what we’ve been up to lately.

Roses are for loved ones.

The test cake for Brother Older's 12th Birthday...Sooo Yummy! Coconut flour, banana lemon, goodness. (Dairy free, Gluten free, and Cane Sugar free).

 

Chive Blossoms in white vinegar. This one reminded me of one of our dearest dear friends Cassandra.
Apricots, Elderflowers, and raw honey. This one brought back memories of eating toast with Miss Bethany C.

Today I reminded myself of that age old rule :
If you can’t say anything nice don’t say anything at all.

Hmmm, peace, love, and talking nice nice.

P.S. I think it’s wonderfully necessary and completely fine to be upset and talk about it (if not scream it from the mountain tops):
“Today I’m REALLY mad!”
…just so you know.

Tempeh. No Longer Forbidden.

I’ve got a craving! It’s Tempeh Pizza and it’s gotta be tonight!
I thought Tempeh would forever be a thing of my past. No one in my family can digest those soy proteins. Bad soy! Bad!
Yet, she becomes my mistress…
Oh Tempeh, how I’ve missed you so! Maybe I’ll just have a bite…or an entire sandwich then lie on the couch in agony.
But then….
Ok, duh! Why did I not think of this earlier? Like years ago?
Raw apple cider vinegar has those lovely lovely living enzymes. So now, once a month or so, we get Surata Tempeh:
soak it in vinegar, add some red wine, tamari and then it’s sauteed with Mama’s mix (a nutritional yeast based sauce).

In pictures, here’s what our oldest and I did for dinner:

2 egg whites.

 

Our family's pizza dough mix.

 

Do the Tempeh swirl!

 

Small sweet peppers.

 

Veggie Heaven Pizza or Foragers Delight Pizza.

 

Parsley to complete the experience.

 

Master Treetrunk on Safari...the man with the plan.

All pictures taken by Treetrunk (my Fox boy – the oldest).
Dinner inspired by my mostly gluten free family. Outside, the dandelions begging to be eaten and shiitakes, sweet bells, Tempeh and pesto in the fridge are calling my name.

Peace, <3, and Tempeh Pizza!

Post Pizza Script:
The Dough!
This can easily be adjusted to be Vegan so make your adjustments accordingly.
::Makes one thick 12″ crust or one thin 16″crust::
In a medium mixing bowl, whisk together:
1 C Barley or Quinoa flour
1/2 C Tapioca flour
3 T of Nutritional Yeast (or Powdered Milk, if you dig it)
2 1/2 t of Bread Yeast
1/2 t of Salt
1 T of a Granulated Sweetener
**Preheat oven to 400F**
In a medium mixing bowl, whisk together:
2 medium Egg Whites
Once you get the foam going add:
1 1/2 T Oil (we like Olive Oil the best for this but try other things if you like)
1/2 t White Vinegar
3/4 C Tepid Water
Mix together dry and wet ingredients with a wooden spoon or hard spatula. Pour out dough onto a greased pan. Let the dough sit on the pan for 10 min. to rise a bit.
Pop in oven for 5-10 min. until slightly browning (you don’t want it too cook too long because you need to add the toppings and cook it again).

We use pre-cooked toppings (for the most part) so that the crust doesn’t burn while we are waiting for the toppings to cook on the pizza. If you want to add fresh ingredients make sure to slice and chop thinly.

Turn oven down to 375F. Pull dough out of oven and add your toppings. Pop back in the oven for another 10-20 min. Check the pizza every 10 min.

Let cool and serve to bouncing kids and delighted partners.

Cheers!

Saturday’s Done

“If you really want to make a friend, go to someone’s house and eat with him…The people who give you their food give you their heart.” C√©sar Ch√°vez

This is one of the first things that I read this morning. This is how our family lives, our hearts and bellies are full of love.

I wont get into everything about this man and what he means to me, that would take ages. What I can say is that his perseverance has inspired me since I was very young. At about 12 y.o. is when I really started to listen to the women and take in the stories of  César Chávez. Of course the main thing he inspired me to do was to eat food that comes from humane and sustainable sources.

For more info on César Chávez check out the United Farm Workers.

!Feliz cumplea√Īos Sr. Ch√°vez! Today is C√©sar Ch√°vez 85th birthday.
Because it is this special special man’s b-day I thought I would attempt to do some special things for my family.

A bag of assorted citrus has turned into these things and more:
*Juice for the second fermentation of Kombucha (Sangria Styled) and juice for Dandelion Wine.

Blood orange, Grapefruit and Mineola juice.

*Candied citrus peels for Easter gifting.

Candied citrus peels.

*Citrus Vinegar for air freshener during the use of the shitterz at the Oregon Country Fair.
*The water was saved from the boil down of the peels for allergy smoothies.
*The citrus sugar water was saved for the Dandelion Wine.

Dandelions and Citrus sugar water.

Que te cuides.

Peace, love, and agrios!

*Everything made here today comes from Organic sources. Hurray!
**Recipes are due to come later.

Baked French Toast

Cooking is much of my artistic expression these days. Mixing flavours, textures and colours brings joy to my heart and challenges the mind.

I dream in food these days as well. Rose water ginger carrots? Habanero honey tea? Strawberry jalapeno Kombucha?…yes please and more please.

Today I made a baked french toast. I know. It’s nothing new but it’s oh so yummy!

Baked french toast with blueberries.

*In a lasagna pan:
3/4 of a day old Sourdough Polenta loaf, sliced then halved.
Layer with pads of butter and/or coconut oil
*Mix together then pour over breads:
4 large Pastured Eggs
1/4 C Raw Milk
1 tin Coconut Milk
1 t Vanilla
Ok, the fun part! You can make this the night before and let the breads have time to soak up the milky goodness while sitting in the refrigerator. Or, you can make it in the early morning and let it sit on the counter while the rest of the house is quiet. ***The bread needs to sit in the milky eggy mixture for at least 30 minutes.
Drink your morning cuppa and read the news, listen to music, enjoy the rainbow crystals dancing around the room, etc.
When the first kiddo wakes up for the day **preheat oven to 350F and have them help you place blueberries/huckleberries/ strawberries/ whatever fruit your family loves, Aaaaallll over the breads. (We make ours different ever time. We’ve done tropical fruit baked french breads, purely citrus, woodland berries, etc.)

Bake until you smell the fruit melding with the vanilla, this is about 20 minutes. Let it stand for 5 minutes. Serve with your fave french toast topping. Maple syrup or berry syrup or a sprinkle of sugar are some of our favourites.

Now, get out and play! Family hike? Gardening day? Revamp the compost bins?

Peace, love and milky eggy breads!

Den Mothers Potluck.

A long time wish of mine has been to have all of the Mothers who raised me in one room for dinner…Oh, that would be the night of my life!

Two of my faves are the ones I fashion much of my current life from.
Silent leaders, care takers, educators, women who’ve raised men (and women). I’ve learned so much from them! Thank you C. and T.!

For the main dish I made a power packed Spanakopita.

Nettles!

I*n a small bowl or dish, do this before prepping the other ingredients so the garlic has time to infuse in the oil (you can do this the day before if you like) :
3-5 cloves Garlic Chopped
2-4 T Olive Oil
*Slice then add to a quart jar (I like doing this a few days before use):
Shiitakes and Shallots (marinate in balsamic vinegar, water, olive oil, and oregano)
*Steam then saute in the garlic infused olive oil:
Nettles (enough to fill a basic sized strainer – they shrink down to about 1/4 of the size)
3-4 large Kale leaves (deveined and cut into strips)
1T Wakame (rehydrate in a small cup, then add to the steamed Nettles and Kale just before sauting)
*In a medium size bowl, mix together:
2 Eggs (whisked)
1 lb.Feta (crumbled – we love Israeli feta! It’s the best in our opinion)
*For basting EVERY sheet of Filo:
1/4 C Butter &1/4 C Olive Oil melted and slightly cooled (tepid).
Make sure to remove from the freezer and place in the fridge the night before:
Whole Wheat Filo (cut in half, immediately put the half that you are not going to use back in the freezer, measure to fit a lasagna pan and cut off the end bits (also add these end bit back to the freezer – they’re great for mini tea cakes filled with jam)).

Preheat oven to 350F.
After the saute process, set up your filo station, with melted butter and olive oil with brush in hand.
Divide filo sheets in half, half for the bottom and half for the top. The half that is not in use should have a damp towel over it to prevent it from drying out.
Layer, layer, layer away!
Then dollop the feta eggy mix over the filo and then the greens and then the browns (mushrooms and shallots).
Layer, layer, layer again. Ending with the top brushed with the butter oil mix.

Cook for 20-30 minutes, until you achieve your desired browning.
Let is stand for at least 10 minutes. You’ll have a puddle of oil at the bottom when you pull it out but the filo will take it back into the layers very quickly…so let it sit.

Cut all the pieces, share, eat, have good conversations (thank you friends!) and laugh as much as you can.

That’s it!
Peace, love, and Greek-like delights!