Traditional Portuguese Sopas Recipe

I am third generation American, but my ancestors are from Portugal. To be exact my great grandparents were from Madeira and the Azores. Growing up in a large Portuguese Community of San Diego every year thousands would all get together and celebrate the Festa do Esprito Santo- The Feast of the Holy Spirit. This celebration would honor the religious beliefs, traditions and people of the community with a parade and festival in which everyone would come together. Today it is the oldest ethnic festival in San Diego (2014 will be the 104th year!) and I have been apart of it almost ever year since I was born.

I love getting together with family and friends for this joyous occasion and some of my favorite memories were enjoying the traditional meal served on this day called Sopas. It is a very simple beef stew but the flavors are very unique. When I was growing up I would wait all year for this favorite dish, but now that I am grown I love to make it a couple of times a year. I recently ordered some grass-fed beef from my new rancher and couldn't wait to make Sopas. If you are looking to try a different and ethnic beef stew recipe here is one I think you would enjoy!

Traditional Portuguese Sopas:

4lbs of boneless chuck roast
6 cups of water
3 cups of beef bone broth (homemade preferred)
1 cup of red wine
1 can tomato sauce or 2 cups of chopped tomato
1 yellow or white onion sliced
1 head of cabbage cut into wedges
2 large potatoes cubed
4 cloves of garlic chopped
a bunch of fresh mint leaves and stalk
2 tsp ground cumin
1/4 tsp of ground cinnamon
1/4 tsp cloves
1/4 tsp pickling spices
Salt and Pepper to taste
French bread sliced (day or two old bread is great!)

Add everything except cabbage, potatoes, bread and mint to a large pot on medium high heat. Use cheesecloth or strainer to contain pickling spice and cloves. Make sure the meat is covered. Once liquid comes to a boil, turn on low and let everything cook for about 4 hours, or until the meat is falling apart. Towards the end of the cooking time add the potatoes and cabbage, some mint and let it cook until both are soft. Place sliced bread in a glass or ceramic cooking dish and place a few mint leaves on top of bread. Ladle some of the beef broth over the bread and serve.

Have you had Traditional Portuguese Sopas? If you have a recipe I would love for you to share your variation!


Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

45 Healthy Thanksgiving Side Dishes Recipe Roundup

I love Fall! It's the sign that the holiday season is coming up. Since I was little Thanksgiving was always one of my favorites. Spending time with family always makes for some wonderful memories and HELLO, it's a holiday based entirely about food! What could be better than that?

This year we are celebrating TWO Thanksgivings! One with my side of the family a week before and the second on the actual day of with my In-Laws. As it gets closer I am looking for new and healthy Thanksgiving side dishes to make and share with our families, so I asked my Village Green Network blogger friends to share their favorites. All the recipes look DELICIOUS! I wish I could make them all, but have a couple of weeks to decide which will make the cut and onto the table this Thanksgiving. Of course I had to share the wealth and provide my readers with some healthy menu inspiration for the upcoming holiday of Thanks as a way to show my gratitude for your continued support. I hope you enjoy the recipes! Bon Appetito!

Starters: 

Purple Cauliflower Soup by A Harmony Healing

Autumn Soup by My Heart Beets

Purple Cauliflower Soup by A Harmony Healing

 

 

Sweet Sides:

Honey Sesame Yams by Savory Lotus

Pumpkin Apple Butter by Yogi Mami

Lacto-Fermented Cinnamon Apple Chutney by Raia's Recipes

Grain-Free Autumn Spiced Sweet Potato Bread by Soundness of Body and Mind

Honey Sesame Yams by Savory Lotus

Coconut Palm Sugar Sprouts by Popular Paleo

Sweet Potatoes with Cinnamon & Coconut by Real Food Outlaws

Healthier Boston Market Style Sweet Potatoes by Real Food Outlaws

Sweet Potatoes with Pecan Crust by Hollywood Homestead  

Lacto-Fermented Cinnamon Cranberry Applesauce by Raia's Recipes

Homemade Pumpkin Puree by My Gutsy

Fermented Cranberry Sauce by Oh Lardy


Amazing Cinnamon Applesauce by Raia's Recipes

Lacto-Fermented Cinnamon Cranberry Applesauce by Raia's Recipes

Warm Cinnamon Applesauce by Hollywood Homestead

Savory Sides: 

Simple Buttery Brussells Sprouts by DJ Foodie

Kale & Spinach Balls by Yogi Mami

Crispy Green Beans by Healthy Roots Happy Soul

Simple Buttery Brussels Sprouts by DJ Foodie

Broccoli Salad with Carrot, Cranberries and Bacon by DJ Foodie

Roasted Brussels Sprouts and Bacon by Hollywood Homestead


Green Beans with Lemon & Herb "Crumbs" by Meatified


Brussels Sprouts with Brown Butter and Cranberry by Oh Lardy

Roasted Garlic Broccolini by My Gutsy

Green Beans with Mustard & Thyme by Real Food Outlaws

Curried Butternut Squash and Greens by Savory Lotus

Sweet Potato Gratin by Meatified

Sweet Potato Gratin by Meatified


Butternut Squash Gratin by Oh Lardy

Easy Indian Roasted Butternut Squash by My Heart Beets

Sweet Potato Mash with Tangerine Balsamic Glazed Red Onions by A Harmony Healing

Sweets and Beets by Dr. Peggy Malone

Easy Sweet Potato Oven Fries by Raia's Recipes
  
Easy Cauliflower Rice by Hollywood Homestead

Mashed Cauliflower by Hollywood Homestead

Mashed Cauliflower and Celery Root by DJ Foodie

Roasted Root Veggies by Raia's Recipes

Creamed Corn by Raia's Recipes

Fennel Onion Jam by Popular Paleo

Braised Spicy and Sweet Red Cabbage by A Harmony Healing

Orange Cauliflower Parsnip Puree by A Soundness of Body and Mind

Fennel-Onion Jam- awesome for topping turkey (in lieu of gravy) by Popular Paleo

Rootin' Tootin' Underground Hash by DJ Foodie

Desserts: 

Apple Butter Pumpkin Pie by My Heart Beets

GAPS Apple Crisp by My Gutsy

Apple Butter Pumpkin Pie by My Heart Beets

Paleo Pumpkin Pie by Hollywood Homestead

Pumpkin Carrot Harvest Cake at Soundness of Body and Mind- Guest Post by Nourished with Karen

Pumpkin Trifle by Yogi Mami




Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: This post contains paid affiliate links. In order for me to support my family and continue my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. 

Split Pea Soup with Bacon

As the weather cools down we tend to crave warm comfort foods such as soups and stews. It's a great way to nourish and warm the body with healthy meats, vegetables and spices during fall and winter. Soups are a favorite of mine because of the endless variety and I am excited to share with you my favorite recipes in the coming weeks. This post I will be sharing my recipe for split pea soup with crisp bacon. MMMMM BACON!!

This split pea soup is so easy to make, inexpensive and so yummy! Prep time was only about 30 minutes with about an hour and a half of cooking time. Make extra to freeze a batch for a future dinner when you aren't in the mood to cook, but still want something healthy!

• 2 cups of Split Peas (soaked 3 hours) 
• 2 Tbs of grass-fed butter or olive oil
• 3 cloves of garlic chopped
• 1/2 white or yellow onion chopped
• 3 carrots sliced
• 2 stalks of celery sliced
• 6 cups chicken broth or water
• Sea Salt & Fresh Ground Pepper
• Ground Cumin
• Smoked Paprika
• Greek Yogurt (optional)  
 

Rinse split peas and soak in clean filtered water for about 3 hours. Once soaked drain the peas.  In a large stock pan or soup pot on medium heat, add butter or olive oil until melted and saute up garlic, onions, celery and carrots cooking until onion is translucent. Add salt, pepper and cumin and paprika to veggies and add split peas. Stir until fragrant about 2-3 minutes. Add water/broth and turn heat up to medium high to bring everything to a simmer for about 5 minutes. Turn heat down to maintain a low simmer and cook until peas are tender. Stir occasionally to make sure the peas are broken up. Taste and add salt accordingly, especially if you used water instead of broth.

While soup is simmering cook up some bacon to crispy and set aside to drain. Once peas are tender you can add some bacon to the soup reserving some to sprinkle on as a topping if desired. I also like to add a dollop of homemade Greek yogurt to add some creaminess to the soup.

This was a hit in our house, especially with my husband who said "I don't even like split pea soup and this is REALLY good!" It is very easy to make and a great way to get vegetables, healthy fats and if you use homemade bone broth, you get even more nutrients. Split Pea Soup is the perfect comfort food for a chilly evening. 

Do you love split pea soup? If you try my recipe I would love to hear your thoughts! Or if you have your own variation of split pea soup that you would like to share please feel free!


Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: This post contains paid affiliate links. In order for me to support my family and continue my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Did You Know That You Are Magnesium Deficient?

 

What Is Magnesium and Why Is It Important?

According to Wikipedia Magnesium, chemical element Mg, is an alkaline earth metal and the 8th most abundant element in the Earth's crust. Magnesium is the 11th most abundant element by mass in the human body and is essential to all living cells. This vital mineral plays a role in the body's detoxification process and is crucial to prevent and reverse chemical and environmental damage as well as heavy metals and other toxins. Unfortunately, very few people are aware of the importance of magnesium to their health and wellness.

How Do I know If I'm Magnesium Deficient

Studies show that the majority of people, about 80%, are magnesium deficient and don't even know it. Additionally, most doctors do not even test magnesium levels and until recently magnesium deficiency was hardly talked about.

Magnesium deficiency is caused by consumption of alcohol, caffeine, processed food and sugar. Antibiotics, prescription drugs and excessive sweating from exercise are also linked to magnesium depletion. Guilty of one (or more!) of these habits? Then chances are you are lacking this essential nutrient. Many foods are grown in depleted soil, including organic (although typically higher still vs. conventional), due to modern farm processes which means that even healthy eaters are in need of magnesium.

Magnesium Is Essential For Proper Health And Well-Being

Magnesium is responsible for many bodily functions including:

• Regulating blood pressure
• Lowering cholesterol and triglycerides
• Decreasing insulin resistance
• Digestion and elimination
• Promoting more restful sleep
• Easing muscle cramps
• Enhancing circulation
• Promoting healthy body weight  

Magnesium has been shown to prevent and reduce migraines, treating asthma and emphysema and relieving chronic pain and fibromyalgia. Adequate magnesium levels help to prevent osteoporosis, as well as congestive heart failure and even cancer. For children experiencing ADD or ADHD magnesium intake has been associated with lessening or eliminating many symptoms.

Low magnesium levels can result in many different symptoms which can be different from each person. If you suffer from any of these symptoms chances are your magnesium levels are depleted:

• High levels of stress
• Anxiety or depression
• Mental disturbances
• Irritability
• Insomnia
• Headaches
• Nausea 
• Weakness
• Poor memory
• Difficulty concentrating
• Thyroid problems
• Gut disorders
• Dental problems
• Allergies
• Heart flutters/palpitations
• Infertility
• Fatigue
• Muscle pain

If you suffer from several of the above symptoms then your levels are on the lower end of the spectrum and a magnesium supplement is highly recommended. There are a few different ways to get magnesium into the body starting out with small doses and then working up to larger amounts to ensure the mineral is being absorbed properly and not going to waste.

How To Boost Magnesium Levels

While magnesium levels cannot reach necessary levels by diet alone, there are foods that are good dietary sources such as sea vegetables, kelp, nettle flax seed, almond butter and dark leafy greens. You can also get capsule form of Nettle HERE and Kelp HERE.

Another way to get daily magnesium is in powder form HERE or liquid form HERE which provides an easy way to control the dose and work your way up. Lastly, the most effective way to increase magnesium levels is transdermally through the skin. This is the fastest way for the body to absorb the mineral. This can be done through taking an Epsom salt bath or by using Magnesium oil, which is very easy to make.

Homemade Magnesium Oil Recipe

• 1/2 cup of filtered or distilled water
• 1/2 cup of Magnesium Chloride Flakes (or Epsom salts) Where to buy
• Small spray bottle (glass preferred) 

Bring the water to a boil. Pour magnesium flakes (preferred over Epsom salts) in a glass mixing bowl and pour the boiling water over the flakes. Dissolve magnesium and let mixture completely cool before adding to the spray bottle. The magnesium oil solution will last about 6-months (although you will most likely use it up before then if you use daily!)

Spray the magnesium oil on the stomach, legs and arms daily. You may notice a tingling sensations the first few applications, but that is normal. Once your body gets used to it that will disappear. Leave the magnesium oil on the skin to absorb or at least 30 minutes before you shower to ensure maximum results. It can be used multiple times a day and is great for kids too.

Adding Epsom salts or magnesium flakes to baths or foot soaks is highly recommended. Experiment with different essential oils such as lavender, eucalyptus, peppermint or lemongrass and reap the benefits. Taking the time to do something good for our bodies has infinite rewards and should become a regular habit to nourish the mind, body and soul. 

It is recommended that you employ multiple ways of magnesium supplementation daily to reach the necessary levels, especially for those who are very deficient and show signs of illness. Common side effects of magnesium overdose is usually upset stomach and diarrhea so if you begin to notice these symptoms it's time to lower your intake. Most people notice changes pretty soon after supplementing magnesium into their diet and are thankful they learned about the importance of the mineral for their health.

Have you used Magnesium to improve your health? Please share your experiences. I would love to hear it!


Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Homemade Pumpkin Apple Butter

Fall Fall Fall! I love Fall! Crunchy leaves, all things pumpkin flavor and cool crisp weather (except in sunny San Diego where we are having a Santa Ana heatwave this weekend!)

With pumpkin on the brain (and an abundance of apples) I set out to try a new Fall recipe. Okay, so it's not exactly a NEW recipe, but I've never made it before so that counts, right?!

This Pumpkin Apple Butter was delicious and so easy to make in a crock pot! We love it in our homemade yogurt, on toast, waffles or pancakes. I am even guilty of eating it right out of the jar- it's that good!

Ingredients:

• 1 cup of pumpkin puree (canned or fresh) 
• 2 apples (chopped) 
• Ground Cinnamon
• Ground Nutmeg
• Dash of salt
• 1 tbs Maple Syrup
• 1 cup filtered water

 Add all ingredients to crockpot and turn on low heat for 6 hours. You might need to add some more liquid as the apples break down. Stir occasionally and when its a consistency you like it's ready! I made mine a little chunky, and of course you can also remove the apple peels if you want a smoother texture. I chose to keep the nutrients of the peel in mine and think it is just perfect! The kids and I think it is too die for! The hubby isn't much into pumpkin but even he admitted that it was "pretty good."

Have you tried making your own version of a pumpkin or apple (or both) butter? I would love to hear all about it!



Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Homemade Electrolyte Solution Recipe

Popular electrolyte drinks such as Gatorade and Powerade are full of refined sugars, artificial flavorings, food dyes and chemicals- including a flame retardant. Yep! You read that correctly, Brominated Vegetable Oil has been patented in Europe as a flame retardant and is used by Gatorade as an ingredient. The company says it has been considering removing the ingredient and is working to find an alternative. BVO is banned in food and beverages in Europe and Japan but has been widely used for decades in the U.S.

With all those unhealthy additives it is a wonder why commercial brand sports drinks are commonly used as a way to replenish the body. Especially when it is so easy to make your own homemade electrolyte drink. And I mean-E-A-S-Y! It’s the perfect way to hydrate and heal the body with real foods and minerals not just after a workout, but also for anyone who is having trouble staying hydrated by water alone. It is especially helpful for women who are pregnant and nursing or to ensure that your little one is getting enough fluids when sick (Pedialyte alternative!). With common household ingredients you can whip up a batch in no time for just pennies!

Homemade Electrolyte Ingredients:        


• 2 cups of filtered water (can substitute: Green Tea, Coconut Water, Herbal Teas, etc. )
• Juice from 1 lemon, lime or orange
• 2 Tbs of raw honey or pure maple syrup (B Grade)
• ½ tsp baking soda
• ½ tsp of Celtic sea salt or pink Himalayan salt.
• 100% organic juice (optional)

Add the liquid to a large glass jar (brew tea of using), squeeze citrus juice in, and add the remaining ingredients and stir. If you used honey it may seem that the honey will never fully dissolve. I promise you, it will! Just keep stirring! Another option is to throw everything into a blender and mix everything up that way too. The solution tastes well on its own without juice, but additional juice may be added for flavor, especially for children. The solutions can be served either warm or over ice. You can store the solution in the fridge but it should be consumed in its entirely within 48 hours.

Other ingredients can be included to make other yummy, healthy versions with lots of benefits. Steeping some fresh ginger in water and using as a base is a great way to help kill a stomach bug while offering replenishment to the body. Include a tablespoon of chia for added protein after an intense workout. The different solutions can be served either warm or over ice depending on your taste and the ingredients used.

The most important electrolytes to the body are calcium, magnesium, potassium, chloride, sodium, hydrogen carbonate and hydrogen phosphate. Losing too many electrolytes results in negative effects on the body. Symptoms of electrolyte imbalance differ from person to person but can include muscle spasms, fatigue, weakness, blood pressure changes and irregular heartbeat. This homemade electrolyte solution is so simple and cost effective, with so many different variations! It is definitely ideal in comparison to store bought alternatives. Next time you are in need of a nourishing and energizing drink try this recipe.

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Collard Green Wraps

This is a family favorite and a healthier spin on a beloved Asian dish. Collard Green wraps are yummy, filling and can be topped with lots of delicious veggies! Typically lettuce wraps are served with butter or bibb lettuce. I prefer to substitute the wrap for something a little more dense to help increase the nutritional value while still providing a great, fresh taste.

• Ground Turkey Meat
• Chopped Garlic
• Chopped yellow onion
•  Julienne carrots
• Chopped cilantro
• Chopped radishes
• Collard Green
• Soy Sauce
• Ground Cumin
• Ground Paprika
• Olive Oil
• Salt & Pepper

Add some olive oil into a pan on medium heat. Sautee up garlic and onions until the onions are soft and translucent. Add turkey meat and brown. Add salt and pepper, cumin and paprika and mix. Cook meat until finished.

Cut off the stem to the collard green leaf, but make sure not to remove the rib. Before meat is done boil some water and boil each leaf for about 30 seconds to soften and remove and dry off.

Add meat to the collard green leaf. Add desired toppings and add a dash of soy or tamari sauce to taste. Wrap up your leaf and you are good to go! These are very large and filling and extremely healthy. You can experiment with different types of meat including chicken, ground beef, bison or shrimp. You can also substitute the collard greens for chard as another healthy alternative.  The leaves are a lot more hearty than the more delicate lettuces which makes them less likely to fall apart while being packed with more nutrients.

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Quinoa Fried "Rice"

It was a typical summer day, it was hot, the kids were full of energy and it was time to figure out what to make for dinner. I hadn't gone to the store in about a week and what I had on hand to make full meals was slim pickings. I had some leftover pork I needed to use, but no buns so I couldn't do my typical pulled pork sandwich routine I often did to use up the rest of the meat. I was in the mood to get creative and figure something out without having to ask the hubby to pick up something from the store or rely on take out.

I began to search the internet for ideas when I came across a recipe for fried rice. The only problem was, I had no rice in the house. What was a mom to do? Then I remembered that I had seen an idea somewhere for making fried rice with Quinoa! Or did I just make that up? I searched Google and lo and behold! I found many recipes which I quickly scanned for inspiration. Awesome! I began to come up with how I can make my own version using the ingredients I had on hand. I was a little worried about what my husband would say about the meal, but figured it was worth a try. Let me tell you, IT WAS! It came out so good! Like amazingly good. In fact, my husband told me I could sell it (apparently by opening my own restaurant? Because he thinks I need more people to cook for?!) I have been dreaming about this meal for weeks now. I can't wait to try it again with different ingredients. The possibilities are endless and can be made with many different variations. This post will share with you my recipe for yummy, healthy, quick quinoa friend "rice". My version was pork fried rice, but it can easily be made with any meat or as a vegetarian meal.

• Quinoa
• Pork
• Egg
• Garlic
• Vegetables
• Sesame oil
• Broth or water
• Salt and Pepper
• Tamari or Soy Sauce

 I had leftover pork tenderloin that I used for mine, it was already seasoned and cooked. I soaked the Quinoa and cooked accordingly. Once that was done I put some oil in a pan and sauteed up some chopped garlic and onions until translucent. I then added the chopped veggies. Anything you have will be good. I added carrots and celery, peas and purple cabbage but it would also
be great with bell peppers, mushrooms, spinach, edamame, etc. Sautee for a few minutes until soft. Remove from pan and add scrambled egg. Cook the egg, breaking it up, add the veggies back to the pan, and add the meat. Cook for a few minutes for the meat to warm. Then add the quinoa and stir well to combine. Let it cook a few more minutes and add a little more oil if necessary, season with salt and pepper and add soy sauce or tamari.

Make sure you eat this meal warm. It was delicious. I can't wait to try it with shrimp, or chicken or beef, and other veggies too. I can't wait to make this again, in fact, I think we will be having it in a couple of days because it was just too good!

Have you tried making Quinoa fried "rice"? We would love for you to share your version!

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Summertime Fig Recipes

I had some figs that I picked over at my sister-in-laws house. I absolutely LOVE figs. I usually eat them as is, but started thinking of all the fun creative ways I could use them up. The new recipes were a big hit, so of course I had to share! This post includes two fun ways to eat figs. 

The first recipe I made was a balsalmic fig sauce. We ate it drizzled over lamb chops and then leftovers drizzled over baked chicken. The hubby loved it. It took a bit of time to cook, but was well worth it.

Filling of 2 large figs
1 cup chicken broth (homemade or low-sodium)
3 Tbs balsamic vinegar
1 1/2 Tbs. Raw local honey
chopped fresh herbs (oregano, thyme) 
2 Tbs. Butter
Salt & Pepper

Pour broth and vinegar into a pan on medium high. If you will be pouring over meat that was pan seared or cooked-add the liquid to the pan after you remove the meat to incorporate the brown bits into the sauce and add flavor. Stir until sauce is reduced to 1/2 a cup. Stir in fig filling, honey and herbs and let sauce reduce by another 1-2 Tbs. Add butter and swirl till melted. Remove from heat and season with salt and pepper. Drizzle over meat and enjoy! It was so yummy. I will definitely be making this again once I get my hands on some more figs!

Fig & Brie Grilled Cheese

• Figs
• Brie
• Bread
• Butter 

Very simple, two slices of bread- Lay sliced brie on one piece and then scoop some fig filling on top of the cheese and top with the second slice of bread. Butter each side and grill up in a pan. Easy peasy! The taste was devine! I can't wait to try this again, I think it would even be good with a slice or two of ham. Monte Cristo style minus the egg batter. Although, I wonder how it would taste battered and maybe with a bit of maple syrup. Mmmmmmm..............

Do you have any interesting recipes using figs? We would love for you to share! 


Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Fermented Beet Kvass

It's Fermented Friday and time for another recipe for a newfound health drink that I stumbled upon as I try to make all kinds of homemade, healthy foods and drinks.

I love beets! They are so yummy and earthy tasting, and they have tremendous health benefits, including purifying your blood. They are great in salads, juiced, sautéed with sweet potatoes, and roasted. Having explored through hoards of fermenting recipes the past few weeks I came across a recipe for homemade Beet Kvass. What a fancy name! What is this concoction? I had never even heard about it, yet my love of fermentation and my love of beets were telling my body that this was something I needed to try!

This post will share with you just how easy this is and drinking 4 ounces each morning and evening have shown to lower blood pressure, purify the blood, aid in digestion and detoxify the liver. It is rich in B vitamins and minerals such as copper, potassium and magnesium. It is a great health tonic to add to any diet.

Ingredients:

Beets (3-4) peeled and chopped (save the discarded greens for yummy salad or sauteed with garlic and onion)
3 tbs sea salt
Filtered water
Whey

Place the chopped beets, in a large glass jar (1/2-1 gallon) add salt and cover with water. Cover with either a paper towel or tea towel and secure with a rubber band. Let the mixture sit on your counter for 3 days then bottle the liquid saving the beets, and a few tablespoons of liquid to brew a second batch. Add about a tbs more of salt and add water to cover and repeat the fermentation process for 2 days and bottle. When the beet kvass has been bottled let it sit in a cool, dry place for another day or two to allow for them to ferment for a couple more days. Place the jars in the fridge where they can stay until you are ready to drink.

Basically the brew tastes like salted beet juice. It has a very earthy, salty taste. Mine did not have the same carbonation taste that I am used to in fermented drink, but it was yummy nonetheless and gave me tremendous energy! I feel so great after I have a glass and really enjoy it.

Have you tried Beet Kvass? Please share your thoughts and experience!

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Breakfast of Champions!

We all know that breakfast is the most important meal of the day, so make sure you are starting your day off on the right foot with these easy, healthy recipes. Both are kid tested and Yogi Mami approved and are perfect for anyone who is on a gluten free diet or looking for some wheat free recipes. These are chock full of nutrients without having to give up taste and are a great alternative to other commercial breakfasts that typically contain yucky ingredients. And the best news is that these recipes are quick and easy and can even be made the night before if time is a major issue.

Coconut Banana Pancakes    

• 2 tbsp coconut flour
• 2 eggs
• 1/3 cup mashed banana 
• 1/4 cup almond milk or coconut milk
• 1/2 tsp maple syrup
• pinch of sea salt
• pinch of ground cinnamon

Mix all ingredients together in a bowl. Heat up a pan on medium heat and add coconut oil or butter. Make smaller silver dollar sized pancakes and cook on both sides until cooked. These were delicious topped with some homemade butter and fresh blueberries from the Farmer's Market! Everyone loved them! You could even add some chopped apples or berries directly in the batter while cooking. So many options! *If you are pressed for time you can make the pancakes the night before and refrigerate and warm up in a toaster oven the next morning!

                                                                                                            Quinoa Parfait

• Quinoa
• Almond Milk
• Butter
• vanilla extract
• cinnamon
• salt
• yogurt
• berries
• nuts

Let quinoa soak overnight and then cook up like normal adding a little almond milk and butter. Add a dash of salt, cinnamon and 1tsp of vanilla extract when cooked and mix. Add to some yogurt (CLICK HERE for my easy homemade recipe) add some nuts like sunflower seeds, almonds and some fresh berries. Drizzle with honey and enjoy! *To save time you can cook the quinoa the night before (just soak for a couple hours before cooking) refrigerate and warm up the next morning adding the almond and butter and other ingredients when re-warming. Add extras (nuts, berries, etc.) after re-warmed.

I hope you enjoy these recipes and would love to hear if you tried them or would like to share your own easy, yummy breakfast recipes!

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Homemade Sweet Treats

My kids love sweets, unfortunately for them they have a big, bad, mean mom who doesn't let them indulge in their sweet tooth as they please. In fact, I make it a point to try to avoid any un-necessary sweeteners in foods and can notice a difference in my kids listening and attitude habits based on what they eat. However, I don't want to be a total fun hater so I try to make yummy, nutritious treats for them whenever I can. This post will share with you my family's 3 favorite dessert/treat recipes that you or your kids can enjoy while also being healthy!

Banana Softserve

Homemade Softserve

1-2 Frozen peeled bananas
2-3 Tbs of milk
1 tsp Vanilla Extract
Dash of salt
Couple dashes of cinnamon
1 Tbs. Pure Maple Syrup/Honey
Additional Flavors to your liking

This recipe is perfect for a summer treat. My kids go crazy for it and I can whip it up in no time! It's can be made dairy free and in different flavors. When I have bananas that are going to go bad I peel them and throw them into a ziplock in the freezer. When I want to make ice cream I take a couple of frozen bananas and throw them into a blender or Babycook. Add some milk (almond, hemp, coconut, etc.) vanilla
extract, maple syrup or    honey, salt and cinnamon. Then it's time to
puree. It's so easy and comes out the perfect consistency of softserve. You can substitute the cinnamon for cocoa powder, or you can add frozen fruit, even peanut butter and jelly. I can't wait to experiment with numerous other flavors this summer!


Chocolate Mousse

1-2 Avocados
1 Tbs Cocoa Powder
2 Tbs Honey/Pure Maple Syrup

This creamy, chocolatey dessert is equally as yummy as it is healthy. The main ingredient here is avocado. Sounds weird I know, but trust me on this. It's sure to get even the pickiest eater to get some of they green superfood without even knowing it! Again, in a blender or Babycook add avocados, cocoa powder and maple syrup or honey. Blend until completely mixed and viola! You've got yourself a dose of healthy fats and vitamins disguised as a delectable treat.

Fluffy Sourdough Cookies

1.5 cups flour  

Sourdough Cookies

1.5 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup butter
3/4 cups sugar
1 eggs
1/2 teaspoon vanilla extract
1/2 cup Fresh Sourdough Starter
1 tablespoons water

I am constantly looking for new recipes to use my sourdough starters. Eating Sourdough provides lots of vitamins and minerals, help to maintain a healthy GI tract and help the body to absorb nutrients. I have been making my own Sourdough starters for a few months now and I love how easy it is. I still have yet to perfect the art of making a Sourdough loaf, but I am growing my confidence and hope to master it soon and make a post about it. This recipe is only for about 12 medium sized cookies so if you want more you can double (or triple) the recipe. Preheat the oven to 375F. In a bowl cream together the sugar, egg, butter and vanilla extract. In a separate bowl mix the dry ingredients and mix together with the wet ingredients. Drop the dough in balls onto a cookie sheet and cook for 12 minutes. They were so soft and fluffy and my husband and kids loved them! Next time I will try substituting the sugar for honey or maple syrup and see how it turns out as I always like to find natural alternative to sugar. These  will definitely make another appearance in the near future!

I love having easy, nutritious and super yummy recipes on hand so that I can try to indulge in our cravings without filling up on empty, useless calories. At least with these recipes I can know that they are free of yucky ingredients and provide dietary benefits. 

I would love for you to share your favorite healthy treat/dessert recipes!

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Got Kale?!

Kale, the yummy super food veggie! Kale packs more nutrition per bite than anything else you can eat! The first time I had Kale I was in my mid-twenties. I couldn't believe I had never had it before, although I'm not sure my less healthy version of myself in my younger age wouldn't have appreciated it as much as I do now. I cook with kale weekly either picking up a bunch at a local Farmer's Market or Coop or even getting some baby kale greens from my garden. This post is devoted to my love of Kale and some yummy recipes that my family loves!

Kale Soup:

• Potatoes (cubed)
• Vegetable (or chicken) broth
• Carrots (diced)
• Garlic (chopped)
• Onions (sauteed)
• Kale (chopped)
• White Beans (pre-soaked)
• Olive Oil
• Salt & Pepper

Turn a large pot on medium heat and add some olive oil. Sautee up the garlic and onions for a couple of minutes until translucent. Add chicken broth, veggies and beans. Season with salt and pepper to taste. Let pot come to a boil and then turn to a simmer and cover. Let the soup simmer for 45 minutes to an hour and add kale to soup for the last 20 minutes. Serve with a crusty loaf of sourdough bread and if you are feeling really ambitious, you can CLICK HERE for a super easy recipe to make some homemade butter while the soup is cooking!

Kale and Spinach Balls:   

Homegrown Garden Greens

• Frozen Kale
• Frozen Spinach
• Egg
• Breadcrumbs
• Salt & Pepper
• Garlic Powder
• Shredded Parmesan

Defrost Kale and Spinach. Preheat oven to 350-F degrees. In a bowl mix greens, add egg, breadcrumbs, Parmesan, salt, pepper and garlic powder. Mix all ingredients together by hand. Roll the mixture into balls and place on cookie sheet. Cook for 15-20 minutes or until the balls start to brown a little. Serve immediately or can save in tupperware in fridge to be consumed within a couple days as a side or a snack. These reheat well and my kids love them. It's a great way for them to eat their veggies!

Kale Salad:

The base of this salad is chopped kale (ribbed optional, I happen to like the ribs!) you can add lots of yummy additives. I've tried all kind so you can pick and choose based on your likes so please experiment! Bell peppers, goji berries, pepitas, sunflower seeds, hemp seeds, carrots, green onions, cranberries, avocado- you name it! Throw it all in there for a yummy power packed side, or go big and have it as a meal itself. Now the trick to a good kale salad is to let the dressing sit and marinade for about 10 minutes. Most salads will begin to wilt after sitting dressed for too long, but kale is thick and hearty. Tossing it and allowing it to sit for a few minutes allows the flavors to marry. I usually make a homemade dressing with whatever I have on hand. CLICK HERE to checkout some of my homemade dressing recipes which are a much healthier, and cost effective alternative to store bought dressings.

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Fermented Probiotic Salsa Verde

A few posts back I wrote about my Homemade Salsa Verde that has become a family favorite. As I have been continuing my goal of making everything homemade and healthy I decided to try a fermented version of the yummy salsa to add a health boost. It turned out amazing and so easy!!

All you need to do is make the tomatillo sauce following THIS recipe. Once you do that you blend in some whey (CLICK HERE to learn how to make your own). Put it on the counter, cover with a secured paper towel and let it sit for 2-4 days. Then you can put a sealed top and put in the fridge. That's it! So easy and full of probiotic benefits!

Salsa Verde is good on chicken, fish or any Mexican dish The sauce is great for enchiladas, but if that is the case you can skip the fermentation process since the heat from cooking will just kill all the good bacteria. Below is the recipes of the meal we ate with my new fermented condiment. The menu is super healthy and gluten free that I put together for one of our dinner during the Spring Real Food Challenge.

A Fermented Feast!

• Turkey Tacos
• Mexican Quinoa
• Homemade Guacamole
• Sauerkraut Coleslaw

Tacos:

I make these bad boys about once a week. My family loves it! You can use any ground meat that you choose. I typically use turkey but you can do beef or even bison! For tortillas it is best to try to get organic corn (since 90% of corn is GMO). I like to add lots and lots of veggies to my tacos too then I usually have leftover meat to make things like spaghetti, lasagna or even taco salad. Chop some garlic, onion and carrots to add to the meat. Place a pan on med heat with a little olive oil. Add veggies and sautee for a couple minutes before adding the meat. Brown the meat adding salt, pepper, paprika, cumin and maybe a bit of cayanne pepper (depending on how spicy you want it) and cook the meat. I like to garnish my tacos with some cheese, chopped cilantro and chopped red onions. Oh and don't forget the salsa!

In a separate pan heat up some oil (I prefer coconut or sunflower) and cook up the taco shells. Placing on a paper towel to cool.

Mexican Quinoa:

Pre-soak Quinoa in water for a couple of hours. Drain an then cook quinoa according to package. Add chopped garlic and chopped tomatoes. Season with salt and pepper, paprika and cumin. Add some lime zest and some lime juice.

Guacamole:

Scoop out avocado and place in a bowl saving at least one pit. Add chopped garlic, lime juice and some salt and pepper and mash with a fork. Add the pit to keep from browning and put in fridge.


Sauerkraut coleslaw:

Making your own sauerkraut is easy CLICK HERE (but takes about a week to ferment so plan accordingly). In a bowl add sauerkraut with some of the liquid, you can add chopped red onion, garlic and cilantro. Add some lime zest and lime juice, salt and pepper and a dash of cumin. Mix and let it sit in the fridge for at least two hours.

This meal was so simple, so healthy and so delicious! I can't wait to make it again.

I would love for you to try your own fermented salsa and tell us how it was!



Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Sourdough Starter

"What in the heck is that on the counter?" is usually a question I hear weekly from my husband. This time it was in reference to the jars of goopy stuff in mason jars with paper towels fastened on the top. AKA my sourdough starters. Sourdough bread has been my favorite since I was a little girl. Only until my recent homesteading obsession did I learn that you can actually make your own starter at home, and very easily! Of course I had to do it. While I am still working on mastering the art of homemade bread I did discover a yummy pancake recipe using the starter. This post will share with you just how easy it is to make your own sourdough starter and also include a pancake recipe your family will love!

What you need:

Glass Mason Jar
Unbleached Flour

Unsweetened Pineapple Juice (or non-chlorinated water)

Now while I said the process was easy, it does take time. It can take up to a week for the starter to come alive so don't get discouraged. Basically all you have to do is put 1/4 cup of flour in a jar and 1/4 cup of  liquid. Pineapple juice works well because the acids and the sugars help to feed and initiate the yeast to come alive. Leave your starter out at room temperature and feed it once a day. I set an alarm because otherwise I will most likely forget since the sourdough can't remind me like my real babies or fur baby do when they are hungry!  All you need do is add the flour and liquid and stir up until there is no more dry flour and cover. You may begin to see bubbles in the mixture after 3 days, but my first time I didn't till about day 5. It takes about a week for the starter to get going. The warmer the temperature, the faster it comes alive. The mixture will rise after each feeding so depending on how much starter you have on hand, you may need to transfer to a bigger container.  The best thing to do is to get the starter up and running with pineapple juice and you can always switch to water later on. That is what I usually do. After about a week you will begin to smell the sourdough and the mixture will be bubbly and beautiful! (well maybe goopy looking, but I think it's a beautiful sight!) If the starter doesn't look very active you can also add a bit of unfiltered apple cider vinegar to help regulate the PH levels. I actually add a bit of the ACV to the mixture every couple of days and have had great success. If you don't feel like feeding your starter every day you can refrigerate it and I've read it can last up to 30 days without needing to be fed. So far I've made a whole wheat flour starter and a rye starter and had good luck with both.

So now that you have this jar full of goopy goodness, what do you do with it? Well, I tried to make a loaf of bread, that turned out to be a big bust. I was so distraught. How am I supposed to be a homesteading goddess when I can't even make a loaf of bread! Then I heard from others that it's actually harder than most people think. So I will have to try again. I did stumble upon a great Sourdough Starter Pancake Recipe from What's Cooking America. It was delicious and the kids loved it!

2 cups of starter (room temperature)
2 tsp of sugar
1 egg
4 Tbs oil
1/2 tsp salt
1 tsp baking soda
1Tbs warm water

Mix together the first 5 ingredients. Warm up the pan or pancake griddle and right before you are about to cook you mix the warm water and baking soda and then add to the pancakes and it will begin to bubble and fluff up. These were so light and yummy. My daughter kept screaming "THESE ARE THE BEST PANCAKES I EVER HAD IN MY LIFE!" and my son kept asking for more. I have also made them adding bananas and another time with leftover fruit pulp from juicing. The results were equally as amazing. I can't wait to experiment with other Sourdough Starter recipes. I promise, if they turn out great, I will post them!

We would love to hear your stories if you have experienced making your own sourdough starter, and of course any recipes you have!

Mmmmmm Muffins!

We love muffins in our house! The kids think they are cupcakes, which they are, minus the frosting. We have been juicing a lot and I have been trying to be resourceful and waste as little as I can. When I see all that precious pulp I always say Im going to reuse it, but it typically gets fed to our worms (yes, we have worms! Thousands of them!) I don't feel bad composting the discarded fruit and veggie fiber, but I have been wanting to make use of them in other ways. Although the kids are pretty good about eating their veggies, I am always looking for ways to increase our servings. I decided that juice pulp muffins would be perfect- turns out I was right! This post will share with you an easy, yummy recipe for homemade fiber muffins.

2 cups of flour (I like Whole Wheat or Coconut Flour)
½ cup of organic sugar
3 teaspoons of baking powder
½ teaspoon of salt
¾ cup of water (you can add juice if you want the muffins to be sweeter)
1/3 cup of oil (I use sunflower or coconut)
1 egg
1 tablespoon of ground cinnamon
1/2 cup of apple or pulp(beets help tint the muffins pink, orange helps to add some yumminess and don't forget the greens!)

Heat oven to 400 degrees. Grease bottoms of muffin (or mini!) tins
In a medium bowl, combine flour, sugar, baking powder, cinnamon and slat. Mix well. In a small bowl, combine water (juice), oil and egg. Blend well. Add dry ingredients all at once to the wet, stirring until just combined (batter will be lumpy). Stir in pulp.
Fill tins 2/3 full. Bake for 18-20 minutes until toothpick inserted in center comes out clean. Cool for a few minutes before removing from pan. Wonderful served warm!

So easy and so yummy! My kids go crazy for them! Next time I might even add some extra chopped fruit and even some chopped nuts. I might even get really adventurous and try to make pulp pancakes!

 I would love to hear of the great ways you reuse juice pulp!

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Homemade Mustard Recipe

It's Fermentation Friday!! Who am I kidding, I've always got something going! But this week I tried something new. Homemade Dijon Mustard. It was so easy and came out delicious. With grocery prices increasing a bottle of dijon mustard is typically $2.99-$12.00 but you can make 3 times the amount for less than $5. Plus, it's fermented which includes health benefits that cannot be found in store bought mustard.

Ingredients:

1/4 cup of brown mustard seeds
1/4 cup of yellow mustard seeds
2 cloves of garlic
1/3 cup of filtered water
2 tablespoons of organic apple cider vinegar
1 teaspoon of salt
2 tablespoons of whey (click here for homemade whey recipe)
Juice of a small lemon

I let the seeds soak overnight and then drained them. Soaking seeds, nuts and grains before cooking allows for the production of numerous beneficial enzymes which contain many vitamins. The soaking process also breaks down difficult to digest proteins into simpler components which are easier for the body to absorb.

Add all the ingredients into the food processor or blender and blend. Pour the mixture into a bottle, and cover with paper towel or cheesecloth and a rubber band. Let it sit on your counter for 3 days. You will begin to see bubbles in the mixture and will see a yellowish liquid at the bottom of the mixture within 24 hours. Give yourself a high-five! Your mustard is making beneficial probiotics to boost the immune system and balance the body! After the 3rd day you can remove the paper towel/cheesecloth and mixup  the mustard, place in the fridge and -Viola! You have homemade dijon mustard! So simple!

I would love to hear if you try this recipe and your comments on it!

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Ridiculously Easy Homemade Cream Cheese

Okay, so I realize that this blog is quickly becoming a How-to-make-your-own-food blog! I promise after my next two posts, I will share something non-food related!

This week I have been doing inventory of what we are running out of and researching new food projects I can make myself. I wanted to make some new fermentation recipes and decided that I was going to try my hand at making my own whey, a common ingredient in many ferments. I learned that it was very easy, and a great way to make your own cream cheese as well! A twofer! Who doesn't love that!!

I really wish I had more presence of mind to take pictures for the blog during this process, but I was just so excited (and distracted with the kids) that I didn't. BOO! I promise pictures in my next post! Making your own cream cheese is so easy that my 3 1/2 year old could have done it herself- and that is not a lie!

First you need yogurt, you can use store bought, or make your own using my homemade yogurt recipe. You need a fine mesh strainer, or if you don't have that, you can use a regular strainer, some cheesecloth and a wooden spoon. You want to put the desired amount into the fine strainer, or place a piece of cheesecloth in a regular strainer and place over a bowl. If using the cheesecloth tie the corners together over the wooden spoon and hang over a bowl to collect the whey and separate the cheese. Let it sit for anywhere up to 12 hours and you've got your own, delicious cream cheese! YAY!

You can keep the whey in a jar in the fridge and use it if you are into fermenting, or just discard. You can add some salt or herbs to the cheese or even some fruits and use to spread on crackers or breads. Enjoy!

I would love to hear about any recipes you have tried and your experiences!

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.