Saturday, August 20, 2011

Getting the stink eye

So lately, my kids want to have NOTHING to do with my food. N-O-T-H-I-N-G.
Unless it's whole fruit, they won't touch it.

Even this morning when my 7 yr old was complaining about there being no milk for his cereal, I made him some almond milk and he would not even taste it.

Lately, they aren't even eating much of their favorite - steamed brocolli.

Any suggestions on how to get these boys to be more adventrous with their pallettes?

almond milk

I've switched from buying coconut milk to making my own almond milk.
It's just too easy, and I love the froth that you get off a freshly blended cup.

I use my Tribest personal blender because it makes just the right amount for the day.

Easy Almond Milk
1/2 cup raw almonds, skin on
1.5 - 2 cups filtered water
dash of sea salt
1 tsp vanilla
1 tsp agave

Blend till smooth. (Drink the yummy froth.) Then if you don't like the grit from the nut, filter it through a nut milk bag or you can use a 6x6 square of toole material, screwed into a mason jar top. I personally like the grit from the nuts.

Use over cereal, in smoothies, just to drink, with raw cookies as a chaser, etc.

It's fantastic!

dehydrated omega crackers

Here is what I've been up to.

My second batch of dehydrated flax seed crackers turned out great -
full of healthy oils, omega fatty acids, and crunch!

Here's my method:

1.5 cups golden flax seed
1.5 cups dark flax seed
3/4 cup sunflower seed
2.5 cups water

combine in a bowl and let sit for 4 hours - the seeds will soak up all the water.

1 stalk celery, diced
2 tomatoes, diced
1/2 red onion, chopped
2 tblsp braggs or light soy sauce
1 tsp chili powder
4 cloves garlic, peeled
2-3 small bell peppers, sliced thin

Puree everything in a blender except the peppers and add it to the soaked seeds.
Spread the mixture about 1/4" thick on non-stick dehydrator sheet, clean up the edges. (Makes 3-4 sheets). Press the sliced bell peppers into the sheet of cracker.

Dehydrate at 105 degrees for up to 16 hours. Check it regularly to see if you can peel the non-stick sheet off the bottom side w/o damaging the cracker much. When ready, peel the sheet off. Use a large knife or pizza cutter tool to slice the crackers into triangles, about the size of large corn ships. Place them bottom side up on the mesh sheet and dehydrate longer till all is dry. Store in a sealed container in a cool room.

How do I eat mine? Sometimes I just grab some as a snack. Other times I add toppings like nut/seed cheese spread, avocado & veggies, or just a little olive oil and sea salt.

Here's a pic of how I love them the most!

Friday, August 19, 2011

TOO MUCH

Last night was my older son's first cub scouts pack meeting. His pack was responsible for bringing refreshments.

Can I just say? The term "refreshments" is grossly over-used. Nothing about it was refreshing. Heavy, overly sweet baked goods. My contribuation was no exception...in fact, may have been the richest choice on the smorgeshboard (sp?). I made a german chocolate peanut butter brownie cake. It was heavy. It was chocolatey. It was very rich. A dessert that begged for a scoop of ice cream or a glass of milk chaser.

I took one bite and had to put it down. It was overpowering. So I tried a chocolate chip/butterscotch cookie. Same result.

I've come to the conclusion that although I thought the food was too much, I don't think many of the other people there felt the same. Because they are used to it.

It's funny how much food has changed for me. I still enjoy a granola bar every now and then. Or maybe even a little bowl of spaghetti.

But it doesn't taste the same as it used to. It's just all too much. Too much flavor, too much sensation, too much weight. And within a few minutes of eating even a few bites, I start to feel saturated. On overdrive.

Next time I am expected to bring something I hope I am able to actually make it "refereshing."

Thursday, August 11, 2011

Experimentation

I've been experimenting with raw nut/seed cheese.

A few weeks ago I made a ricotta-like cheese out of soaked cashews, lemon, salt, nutritional yeast, & chili powder. It was just ok. Very tangy tasting. Good on a whole grain pita bread with veggies.

Right now I am working on...

Fermented nut/seed cheese - or at least, I hope it will be!

Here is what it did.
Tried to make my own rejuvalac - failed.
While I was failing on that, I had cashews, almonds, sunflower seeds, and macadamia nuts soaking. Since my rejuvalac failed, I just let the seeds/nuts soak longer to start the fermentation process - 26 hours in fact.

Then I rinsed them really well and pureed them with a little bit of lemon and water.
I added pureed orange and red bell pepper and tomatoe and several cloves of garlic for color and flavor. Then added salt, chili powder, cumin, parsley.

I poured the combined mixture into a glass loaf pan and covered it with a cloth for another 24 hours to rise and soften by fermentation. At this point, it is very fragrant...not to our liking - makes the house pretty smelly.

Then I went looking for cheesecloth - and found none. So I made my own with a little bit of toole netting and a thin zebra print material. Worked great.

Spooned the mixture into the material and squoze out most of the liquid, then hung it from the cabinet to cure a bit.

That's where I'm at now. It's been hanging for 12 hours and there is no more liquid dripping. I'll take it down soon to see what kind of texture I've got. Then I'll probably press it into a smaller square container and refrigerate - hopefully it'll firm up. I would love to have it solid enough for slicing...we'll see!

Day 85

Things have been going well. I've decided that I will do my best at home. When out and about and traveling, just try to make the best choices.

Right now - doind a lot of juicing. I picked up a juicer off Craigslist and it has turned juicing into a joy rather than a chore. Thank you Breville!

Lately:
Favorite Green Juice for breakfast.
Avocado and some more juice for lunch.
Some toast as a snack, maybe some dates or nuts too.
Big leafy salad for dinner along with carrot juice.

Listening to Anthony Anderson today over at Raw Model, he says that Vitamin A has to have fat with it in order to be absorbed into the body - otherwise it just goes right through you. So, tomorrow I'll try adding a little coconut oil to my green juice.

Kids are back in school - can I get a high five? I made it through the summer without killing them.

So I can now focus more on my work and lifestyle...and I am looking forward to it!