tag:blogger.com,1999:blog-80298673715174667362024-02-07T05:28:58.953-08:00unprocessing foodSalty Incisorhttp://www.blogger.com/profile/07932995164910495441noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-8029867371517466736.post-40623111193983885062012-06-03T09:24:00.001-07:002012-06-06T09:29:55.803-07:00RAW MILK gets a bad rapBack then there was prohibition. Now there is Illegal Milk. <br />
If you have ever read Upton Sinclair's "The Jungle" and survived you know that men have historically tried to cut corners in food production. Government intervened on the meat industry and imposed regulations in the first part of the 20th century. It was a public health concern, because profit motives <br />
<a name='more'></a>put public health in jeopardy. There was no law, people just went off their own moral compass. Unscrupulous people at the head of industries took advantage of this. <br />
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Just look at China. They are unrestrained for profit. The public welfare is supposed to be honored, but somehow they do not care about the individual's safety or health. What have we heard of lately out of China? Ground up melamine in baby formula?! Ground up human fetus in herbal supplements?! Can you say <a href="http://en.wikipedia.org/wiki/Soylent_Green">Soylent Green</a>? <br />
Sorry I just had to throw that in there because we live in a world where unthinkable travels at the speed of internet, and we see these events swirl through our heads, because there are so many of them. <span class="Apple-style-span" style="font-size: large;">Ok so I segued...</span><br />
<span class="Apple-style-span" style="font-size: large;">...Back to the raw.</span><br />
There are risks of drinking raw milk. According to the FCC two people died from 1998-2009 from raw milk consumption. 1837 got sick, 195 people went to the hospital, but 2 died. Its up to you but I like those odds. When I started bringing raw milk into our home. My husband said, "Don't bring that evil into our home!" and claimed that people died from raw milk consumption every day. Take that Breadman! <span class="Apple-style-span" style="font-size: x-large;">2 people </span>in 11 years in all of the U.S. Raw milk is hard to find, depending on where you live, but if you are able to find a trustworthy source, there are so many benefits to the nutrients amino acids and live enzymes found in raw milk. Essential nutrients are destroyed in the pasteurization process. There are so many of them, and they all have unique functions. Some have cancer fighting properties, some kill cavity inducing bacteria. Some aid in calcium absorption. The fats in the milk of pasture fed cows have the healthy omega-6 fats in salmon and bison, which you will not find in cows that are cooped up and fed grain. And once the pasteurized all the rich enzymes go poof!</div>
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<u>PREGNANT DAIRY COWS... A NO NO!</u><br />
Also back in the old days and still on small farms not used for dairy production, dairy cows that were pregnant were allowed to rest and then were milked again after they had their calves and began lactating. Now it is common procedure to milk dairy cows during pregnancy. In essence they never get a break. Their hormones change and estrogen levels increase while they are pregnant. This also changes their milk. And when we drink it, it can effect our hormone levels. In the interest of mass production and efficiency have we so coldheartedly lost our respect for not only humanity but bovinity? All the shortcuts of the twentieth century have ruined our pure food sources. The nutrients are no longer present in many of the agricultural foods as they once were. <br />
<a href="http://www.blogger.com/goog_1790936126"><br /></a><br />
<u>WHY IS RAW MILK BADMOUTHED BY GOVERNMENT AND BIG FOOD INDUSTRY?</u><br />
why is it said to be so dangerous and so unclean and so risky??<br />
<a href="http://www.eatnakednow.com/">EAT NAKED NOW</a> gives it to us straight :</div>
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This is the reason the FDA and big dairy companies don’t want you to know that clean raw milk is actually safe – it requires <span class="Apple-style-span" style="background-color: yellow;">healthy animals and sanitary dairies</span>. I don’t know about you, but clean milk from healthy animals is the <strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">only</em></strong> milk I want to drink.</div>
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Hmm… so that means <span class="Apple-style-span" style="background-color: yellow;">pasteurized milk comes from unhealthy animals and unsanitary dairies</span>? Bingo! As one of my favorite raw-milk advocates, Mark McAfee of <a href="http://organicpastures.com/" style="color: #cf1e37; cursor: pointer; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" target="_blank">Organic Pastures,</a> says, “Pasteurization does not create clean milk; it just kills filthy milk.[1]” Yummy.</div>
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Raw milk is hard to find, but if you can find it, your gut and your body and your brain will thank you!</div>
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8029867371517466736.post-65757877779261465232011-08-05T16:26:00.000-07:002011-08-05T16:35:57.718-07:00Another Ongoing Kitchen Lab Experiment: Water Kefir Drinks<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2__JweOhVIO3-HEpPZxOMyrgHzVpefhCH70OF6k-SDYQm5UEISzTlWAmG6UB-xFccpeGKfNz6VoQGFR3SYMdcBSdWcxIBwk38zqr61q5Iugx4IAo0w3LI8CTMLqRVOP0oM9tOZDw5e50/s1600/il_570xN.136408475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2__JweOhVIO3-HEpPZxOMyrgHzVpefhCH70OF6k-SDYQm5UEISzTlWAmG6UB-xFccpeGKfNz6VoQGFR3SYMdcBSdWcxIBwk38zqr61q5Iugx4IAo0w3LI8CTMLqRVOP0oM9tOZDw5e50/s320/il_570xN.136408475.jpg" width="320" /></a></div><br />
Ok These looks scary. So scary, in fact that my husband even wondered if I was growing a test tube baby in the fridge when he opened it and saw these odd looking crystals.<br />
<a name='more'></a> <br />
The Chemist, who can claim Rock Star status, as far as blog contribution is concerned, has been busy this summer. She made a Strawberry Semi-Sparkling Water that was based on the water Kefir grains. It was excellent. She claims to have failed at other flavors. The healthy bacteria that accompany the Kefir are beneficial flora for our overworked and undernourished guts. We all could use regular portions of probiotics in our lives. (A more comprehensive post on probiotics later.) For now if you are looking to make a switch from unhealthy drinks to more gut-friendly sodas or fermented drinks, and you want to try making some water kefir, you can order the water kefir grains <a href="http://www.etsy.com/listing/44510361/water-kefir-grains-kit-with-two-jars">here</a>.<br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8029867371517466736.post-2262658637875870152011-07-16T14:09:00.000-07:002011-07-16T21:37:41.290-07:00Lard: The New Health Food? | Food & WineWhile searching for food ideas I recently ran across this article. I posted this especially for the Chemist and because of her recent lard woes. What can I say? She was following her "gut feeling" and I think she may be onto something...<br />
click here to read Food & Wine Article: <a href="http://www.foodandwine.com/articles/lard-the-new-health-food">Lard: The New Health Food?</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8029867371517466736.post-61698559471828014082011-07-15T00:00:00.000-07:002011-07-15T18:27:28.727-07:00About The ChemistI am a married mom of three little girls, one biological and two adopted. After researching my medical condition, trying to lose a few pounds and wanting to cook more for my family, I came to the conclusion I needed to change my habits surrounding food.<br />
<a name='more'></a><br />
About three years ago, I started casually reading a few nutrition books and talking to friends. I seriously considered many food 'philosophies' and tried to be thoughtful and conscientious about what I wanted to do and how I wanted to feed my family. I gravitated towards real foods, prepared well. It seemed to me that women in years past knew how to cook using only whole grains and real foods - where was that knowledge lost? I wanted to get it back and understand it. I wanted, in order, healthy, tasty and convenient food. I wanted to cut back on meat and eat better quality, use raw, cultured dairy where possible, include more legumes and whole grains prepared properly, cut out processed food and overdose on fresh vegetables and fruits. So far, the convenience isn't there but I trust that after an enormous learning curve, it will fall into a pattern I can live with. <br />
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I grew up on fish sticks and Kraft mac and cheese with hot dogs. I had a long way to go - still do. But I am encouraged. Now after about a year and half of expiramenting with traditional but 'new to me' ways of cooking, I am having more frequent success. I am also giddy about how tasty and satisfying it is. I like how I feel and don't miss the 10 pounds I have lost so far. I used to think that healthy food or food from 100 years ago was less desireable or a compromise. More and more I recognize that eating real, whole foods prepared well is decadent and rich. I feel like I'm getting away with something - like a guilty pleasure. Why did we sell our food souls for convenience and marketing? I don't know. The learning curve may be shorter if I could channel my great grandmother but, for now, I'm on my own along with a seemingly growing swell of bloggers and friends interested in the same thing. Good on ya, mate!<br />
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Why the Chemist? There are several reasons. The first one is that I have turned our kitchen into a food lab. My husband is so tired of the science expiraments and refuses the lab rat (taster) role any more or at least I just don't talk about how I prepared what he is eating (denial). It is working for us for now. The other reason is that I actually like chemistry and have a problem solving analytical mind. I started my college degree with a declared chemical engineering major albeit lasted 2 weeks and took AP chemistry in high school. In fact, I liked it so much that, for a 'scholarship' pageant, I did a chemistry expirament for my talent. I got severely chastised by one of the judges that said I would have won except for the talent not being a 'real' talent. It's true. It was lame. And beeker? My siblings and I grew up watching a lot of Jim Hensons' Muppets. I love beeker and think he's funny. When the Salty Saint put the blog together, she put a picture of beeker under my name as a joke. It stuck.Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-8029867371517466736.post-11976248894827940512011-07-14T22:56:00.000-07:002011-07-15T18:30:26.847-07:00Breakfast is Back<span style="font-family: georgia;"><strong>Whole Grain (Fluffy) Pancakes and Breakfast Cereal</strong></span><br />
<span style="font-family: georgia;"></span><br />
<span style="font-family: georgia;">It is a daunting task to take the cold cereal out of the pantry and off the menu - mainly for me. The convenience is unparallelled. It's a quick, self-serve meal for kids and they're out the door. For unknown reasons, changing that one meal of the day was a priority for me. Maybe because I grew up on Fruity Pebbles...</span><br />
<span style="font-family: georgia;"></span><br />
<span style="font-family: georgia;"><a name='more'></a> or because I am a carb addict and still wanted to eat them. I just had to figure out a guiltless way to enjoy them and put grains back on the menu - whole style. My oldest daughter, Mini Me, is a sensitive soul. It is especially acute when she is hungry or tired. The whole grains keep her happy until school lunch. One morning she had strawberries for breakfast - that's it. As I predicted, it was a terrible day at school.</span><br />
<span style="font-family: georgia;"></span><br />
<span style="font-family: georgia;">Let soak overnight:<br />
1 1/2 cups whole wheat flour or grain blend flour (see below)</span><br />
<span style="font-family: georgia;">1 1/2 cups clabbered raw milk (fluffiest), cultured raw buttermilk (very tasty), raw milk with 1 T liquid whey or fresh raw buttermilk</span><br />
<span style="font-family: georgia;"></span><br />
<span style="font-family: georgia;">Mix in:</span><br />
<span style="font-family: georgia;">3 T raw sugar, honey or other natural sweetner</span><br />
<span style="font-family: georgia;">1/2 t salt</span><br />
<span style="font-family: georgia;">1/4 t baking soda</span><br />
<span style="font-family: georgia;">3 T unsalted butter, melted</span><br />
<span style="font-family: georgia;">2 large eggs</span><br />
<span style="font-family: georgia;">1/2 t vanilla</span><br />
<span style="font-family: georgia;"></span><br />
<span style="font-family: georgia;">Mix in last and cook within an hour:</span><br />
<span style="font-family: georgia;">1 1/2 t baking powder</span><br />
<span style="font-family: georgia;"></span><br />
<span style="font-family: georgia;">This is a basic recipe that lends itself to any additions you want such as bacon, coconut, cheese, nuts, fruits etc. Cook the pancakes in a skillet over medium to medium-low heat. Use enough butter so they won't stick. Whole grain batters tend to take longer to cook through. If the heat is too high, they will burn on the outside before they are ready to turn - low and slow. </span><br />
<span style="font-family: georgia;"></span><br />
<span style="font-family: georgia;"><strong>Ground Grain Blend</strong></span><br />
<span style="font-family: georgia;">To break up the whole wheat everything, I use mixed grains once in a while. The caveat is that the pancakes generally don't freeze and thaw very well because they have less gluten. I try to incorporate <strong>gluten containing grains</strong> for at least 50% of the final blend. I keep it in a container all blended so I can just grind and go. I also use this blend to soak (substituting whole buckwheat for buckwheat groats) for a morning cereal. My typical blend is equal parts <strong>hard white wheat</strong> or <strong>spelt</strong>, oat groats, brown rice, <strong>rye</strong>, whole buckwheat (or buckwheat groats - if you don't want other family members suspecting they are healthy from the little black flecks in the batter), millet (sometimes) and <strong>hulled barley</strong> (not pearled barley). This is just a suggestion. Really - I am surprised at how flexible grain substitutions are for breakfast batters.</span><br />
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<strong>Breakfast Cereal</strong><br />
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Use equal parts: rye, hard white or red wheat or spelt, hulled barley, buckwheat groats, brown rice and oat groats. At times I have added quinoa and/or amaranth. This is just a suggestion, use whatever you want. You don't need to make sure the blend had enough gluten because you don't need it for structure in a baked product. You just eat the grains sprouted and cooked.<br />
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Soak a cup of grains overnight or for 12 hours (this sprouts them). Rinse the water and add fresh water with a little salt to cover, maybe 1/2 inch above the grains. Cook it like rice - bring to a boil, then reduce to a simmer and cover. Simmer for about an hour checking the grains periodically so they don't scorch on the bottom. When they are finished, you can doctor them up however you like. Number 2 daughter calls it purple cereal because she likes it sauteed in a bit of butter with frozen berries mixed in. I stir in a little maple syrup to taste and drizzle with fresh raw cream.....yum. Most mornings I just saute the grains briefly in butter, add maple syrup and blueberries and bananas until the fruit is just warmed through, then drizzle with raw cream. They're nice with cinnamon too.<br />
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You can cook up a larger batch or put any remaining cooked grains in the fridge. It lasts - safely - a week. I like to use them as a meat extender in ground beef dishes or thrown in soups to make them more hearty (instead of making a separate dinner roll). I have even eaten them under stroganoff when the rest of the family wanted white rice.<br />
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Cooking note: To cook the grains, I actually use my wonder box cooker most of the time because it is hands off and they never scorch. Check the post to find out what is is and how to make one.<br />
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Happy Breakfasting<br />
The ChemistAnonymousnoreply@blogger.com0tag:blogger.com,1999:blog-8029867371517466736.post-84906809016313593462011-07-14T18:09:00.001-07:002011-07-15T18:32:29.224-07:00They Keep Asking...Are These Really Whole Wheat?<span style="font-family: georgia;">100% Whole Wheat Waffles (that don't taste like it)</span><br />
<span style="font-family: georgia;"></span><br />
<span style="font-family: georgia;">In the quest for completely whole grain cooking, there was a lot of error on the path to perfection. This is a fabulous basic recipe that can be scaled up or down with limitless...</span><br />
<span style="font-family: georgia;"></span><br />
<span style="font-family: georgia;"><a name='more'></a> additions of fruit, cheese or spices. I knew it was a success when my kids let a box of fruity Cheerios sit in the pantry for over a month because they wanted waffles. Now I 10x the recipe and freeze them for ultimate morning convenience - thaw and toast.<br />
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Mix together and let sit overnight or up to 18 hours (the longer, the more sour):<br />
1 3/4 cups whole wheat flour (I use hard white wheat)<br />
1 1/2 cups clabbered milk (fluffier texture), raw milk with 1 T whey, fresh raw buttermilk or fresh cultured raw buttermilk<br />
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In the morning, add and mix:<br />
1 tablespoon raw sugar, honey or other natural sweetner<br />
1/4 t baking soda (to cut the acidity in the final bake. You may be able to leave it out if it only sat for 8 hours and the clabbered milk was really freshly clabbered. If it sits too long or smells strong be sure to use the soda. It will recover surprisingly.)<br />
1/2 t salt<br />
3 large eggs, well beaten<br />
1/2 cup or one stick of unsalted butter, melted<br />
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Add this last and cook in your waffle iron within an hour.<br />
1 T baking powder (aluminum free)<br />
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Make sure you have some growing room in your bowl. Once you add the baking powder, it will resemble a volcano science expirament. I undercook them slightly to allow for toasting. A dozen fits well in a gallon sized freezer bag. I use them as gifts and people ask me for the recipe. It's hard to explain to them that it's no use - they won't make them.</span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-8029867371517466736.post-91106594339289090772011-07-14T16:16:00.000-07:002011-07-15T18:35:11.724-07:00Clabbered What? Cheese? Sour Cream? Cultured Butter?<span style="font-family: georgia;"><strong>Clabbered Raw Milk, Raw Cottage Cheese and<br />
The Best Sour Cream and Cultured Butter You've Ever Had<br />
</strong><br />
So you may be wondering what clabbered milk is and why one would want it and what would one do with it. As usual, I provide the dollar answer to the nickel question so get comfy.<br />
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Clabbered milk is the spontaneous separation of the milk curd and the milk liquid (whey) in raw milk left at room temperature for a few, up to several days. The lactic acid producing bacteria that exist in raw milk proliferate. The resulting build up of acidity...</span><br />
<span style="font-family: georgia;"><a name='more'></a> causes the milk to separate - much like adding lemon juice to regular milk only this happens more slowly.<br />
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<strong>Clabbered Milk</strong><br />
Nourishing Traditions, a book by Sally Fallon, got me started on this. She has a recipe for a cottage cheese made from clabbered milk (though I think she calls it cream cheese). The by-product of that process is the liquid whey that is used to soak grains or lacto-ferment food. So...I clabbered milk (the first time took 7 days) and strained it through a cheesecloth. It was SOUR and disgusting. I kept reading that raw milk 'sours' instead of going bad but it was very sour and to my palate - very bad. My family would never eat it - I couldn't talk myself into it. Then I read somewhere that the first clabbering is quite sour and that it would become less so with repeated clabbering as the colony and yeast and bacteria got stronger. To do this, I took a start off my first clabbering and added more fresh raw milk. It clabbered quicker and was, as promised, less sour but still unpleasant. I did it a third and fourth time and voila, it clabbered in 48 hours and had a slight pleasant tang. Now I keep a clabbered milk 'start' much like a sourdough start. I add fresh raw milk to it and let it sit out. If I don't have an immediate need, I store it in the fridge.<br />
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<strong>Raw Cottage Cheese<br />
</strong>Encouraged by the pleasant smell of the clabbered milk I strained this through a cheesecloth and tried again to make fresh raw cottage cheese. I hung it in cheesecloth and let it drip for several hours. By that time, the smell and taste had gotten stronger. When I removed it from the cheese cloth it had developed a rind on the exterior so the whey from the center wasn't dripping through. As a result, it was still too wet on the inside and, again, after tasting, too strong. I threw it out.<br />
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Then I watched a video on cheesemaking. The woman rinsed her cheese in cold water by dipping the ball of cheese still hanging in the cheesecloth in a bowl of ice water to rinse off any remaining whey (the whey is the strong stuff). That was the epiphane. I tried again by taking my non sour clabbered milk and putting it in a cheesecloth. This time, instead of just hanging it and letting it drip, I hung it up while constantly pulling up sides and rolling it around in the hanging cheesecloth so it wouldn't develop a rind and continually drip. This takes a decent 20-30 minutes for a gallon of clabbered milk and is quite heavy. Then I took the remaining ball, still wrapped in cheesecloth, and dipped it in a bowl of ice water to rinse it. Then I repeated the process of moving it around and letting it drain again. This time it only took another few minutes. Once it looked like it was firm enough, I put the ball of curds in a bowl with some salt and mixed. It was, surprisingly, very tasty. I am sure you could use it for cream cheese but it really tasted and seemed to me more like a cottage cheese. Nevertheless, I was pleased. My favorite way to eat it is with bottled peaches - lots of sugar, I know, it's slightly on the forbidden list but it will have to do until the fresh tomatoes are ready to harvest. Grocery store tomatoes just remind me of when my brother when as a child, used to ask me if I wanted Kool-Aid and would give it to me without sugar just to tease me. Nasty.<br />
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<strong>Sour Cream & Cultured Butter<br />
</strong>This was a pleasant accident. Sour cream has alluded me. I tried a mail-order culture with my raw cream and it was good but didn't thicken until it got too sour. I tried a store-bought brand of sour cream and added that to my raw cream and let it sit out and, again, by the time it was creamy and thick, too sour. I also wanted to try cultured butter to see if my milk allergy daughter could do cultured milk products. (She had a violent reaction to raw milk; diarrhea, vomiting and eczema but tolerates my waffles made with clabbered milk and whole wheat flour soaked overnight.)<br />
<br />
Instead of using a mesophilic starter culture, I used a few tablespoons of my clabbered milk in a half gallon of raw cream. I checked it at 12 hours and it was still runny. At 24 hours it looked beautiful like heavenly pillows of creamy deliciousness. I didn't have time to churn then, so I put it in the fridge until the next morning. Food Snob and I tasted it and it was great - not too sour and the consistency....mmmm. This is our new sour cream. Awesome! We poured it out to churn it into butter and the texture changed as we got closer to the bottom. It was more like clabbered milk or cottage cheese - a little lumpy. We stopped pouring. We tasted. That was a little more sour so we didn't include it in the butter. We churned for about 20 minutes and it broke. We strained the buttermilk and kneaded the butter until the buttermilk was out rinsing all the while with cold water. Actually, I just like to knead a handful with my hands under a trickle of cold water from the sink until it squishes clear. Then we salted it and spread it on homemade bread. It was much lighter in color than the sweet cream butter I have made and more complex in flavor. I finally know why people rave about cultured butter. It was great. We tested it beside a nice brand of store-bought butter and the store-bought butter fell flat.<br />
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<strong>Clarified Butter or Ghee side note<br />
</strong>I made ghee a few months ago by following the instructions from a man on Youtube. I made it out of sweet cream raw butter and it was tasty. It even smelled like caramel. I know this cooks the butter and kills the enzymes but it also removes all the milk proteins which are hard to digest - another option for my milk allergy daughter.<br />
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The Chemist</span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-8029867371517466736.post-61157627450637188522011-07-14T12:24:00.000-07:002011-07-15T19:19:48.051-07:00Guiltless Soda...is there such a thing??<div style="text-align: center;"><a href="http://3.bp.blogspot.com/-gtb_OkDpMcg/Th91BxWmzzI/AAAAAAAAABU/5InLrbo5JG0/s1600/IMG_5743.JPG"><strong><span style="font-family: georgia;"></span></strong></a><span style="font-family: georgia;"><strong> Lemon Ginger Water Kefir or Lemon-Lime Ginger Water Kefir</strong><br />
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<tr><td style="text-align: center;"><div style="text-align: left;"><a href="http://3.bp.blogspot.com/-gtb_OkDpMcg/Th91BxWmzzI/AAAAAAAAABU/5InLrbo5JG0/s1600/IMG_5743.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="320" id="BLOGGER_PHOTO_ID_5629346732524883762" src="http://3.bp.blogspot.com/-gtb_OkDpMcg/Th91BxWmzzI/AAAAAAAAABU/5InLrbo5JG0/s320/IMG_5743.JPG" style="margin-top: 0px;" width="240" /></a></div></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This isn't a new innovative recipe but it is a very tasty success. :) Often in the food lab, the end result isn't tasty or successful. As always, recipe first, more info later if you want to keep reading...</span></span></div></td></tr>
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<a name='more'></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 - 1/3 cup water kefir grains</span><br />
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<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 lemons</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 lime (optional)</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2" of ginger root (peeled and thinly sliced)</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1-2 cups raw sugar or other less processed sugar</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span><br />
<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dissolve 1 cup sugar in 1 cup water in a saucepan. Pour into a gallon sized glass jar. Add filtered water and fill to about 3-4 inches from the top of the jar. Add water kefir grains and ginger. Squeeze the lemons and lime and add the rinds. Set aside for 36 hours. Strain the liquid. After 36 hours, the sugar was almost all gone. I made another syrup of 3/4 cup sugar to 3/4 cup water and added it back to the liquid then bottled it in Grolsch style bottles. After another 12 hours, I placed it in the fridge for drinking.</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div><strong><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kefir Grains</span></strong><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">:</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I bought mine online and let them sit in my fridge for 2 weeks until I found some time to brew. I was intimidated. The first brew wasn't particularly tasty or bubbly nor the second. I gave up and stored them in a sugary solution in the fridge. This time, they did really well. I think it only takes a few brews to get it going. Plan on throwing out the first few batches until it starts to bubble at the top after a day of fermentation. Then you know it's working. The reduced sweetness is also a good indicator of grain health. Think of it like a sourdough start - it builds up strength with maintenance and use.</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div><strong><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Filtering the grains:</span></strong></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I bought some muslin bags, like tea bags to put the grains in while brewing so I wouldn't have to scrounge them from off the bottom. The bags seemed a little tightly woven and I was afraid that could have been part of the problem. The next brew, I let them float but then spent 1/2 hour cleaning lemon pulp off the grains. Annoying. Finally, I just wrapped them loosely in cheesecloth and tied it off with cotton kitchen twine. That worked well.</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div><strong><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Time frame:</span></strong></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">One brewed for 24 hours. It ended up not bubbly enough. The next one brewed 48 hours and it had a slight alcoholic bite. After all, I want to replace my kids' juice or soda with this. Thirty six hours for my 70 degreeish kitchen is perfect.</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div><strong><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Taste testing:</span></strong></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My dad said, "If pioneers had this, maybe it wasn't so bad." Food Snob liked it fine with the lime but felt like it left a bitter aftertaste. She preferred it without the lime. Husband didn't completely criticize it and said it actually looked o.k. when it was brewing. Everything else (fermenting, sprouting, jars of things sitting out processing) seems to utterly disgust him. That was a huge compliment. Daughter with a milk allergy (having difficulty finding non dairy probiotics) took it in her sippy cup and walked away happily.</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Chemist</span></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-8029867371517466736.post-39639379317378574262011-06-15T23:17:00.000-07:002011-07-15T18:58:12.677-07:00Go-to DOUGH is the way to go!<span style="font-family: 'trebuchet ms';"><u>Go-To Tortilla Dough</u><br />
I have been looking for a completely whole wheat tortilla recipe that doesn't taste 'healthy'. I wanted something that soaked all the flour for maximum health and texture. I wanted something that my kids would eat happily and I would crave. This is it!</span><br />
<span style="font-family: 'trebuchet ms';"></span><br />
<span style="font-family: 'trebuchet ms';">Sometimes I feel like Thomas Edison. I seem to have a lot of failures before one happens to be a success. I have been gardening for over a decade and have yet to really have a bountiful harvest. For good or bad, I have a lot of tolerance for failure. A success like this tortilla dough leaves me giddy...</span><br />
<span style="font-family: 'trebuchet ms';"><a name='more'></a> and keeps me going. To be fair, this recipe is a ripoff from the <a href="http://homesicktexan.blogspot.com/">Homesick Texan </a>who, I believe, got it from someone else. There is a lot of explanation to go with this recipe so I will just give you the super simple recipe and then do the explaining.<br />
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<b>Whole Wheat Tortilla Dough for Tortillas, Chips or Crackers</b><br />
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2 cups whole wheat flour (I use Hard White Wheat but whatever you have.)<br />
3/4 cups raw clabbered milk (Check out the clabbering milk post if you don't use this as a staple.)<br />
1 teaspoon salt (I use Real salt.)<br />
2 teaspoons olive oil (cold expeller pressed if you can)<br />
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Mix it all together in a bowl with a fork or your hands. You may need to knead it slightly, just incorporate all the ingredients well. Wrap the ball of dough in plastic wrap and place in your fridge for at least 12 hours before using. The dough will last for a week in the fridge.<br />
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For tortillas - If you are worried about fat, just roll them out and dry fry them in a pan. They start to dry out if you aren't serving them right away. To keep them moist longer, I rubbed both sides with a little bit of butter. This is amazing when filled with an enchilada or tostada filling and baked.<br />
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For chips - Just roll out and deep-fat fry. I used some of my newly rendered lard. It was fatback so it had a slight scent but it didn't come through in the chips and they were tasty.<br />
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For crackers - Preheat the oven to 375 or 400. Place a stone in to preheat. Roll out a ball of dough fairly thin. Place on the preheated stone and brush with butter. The preheating of the stone heats the dough just enough to make brushing with butter nice and easy. Sprinkle on whatever you want, maybe sesame seeds or cheese, cut with a pizza cutter and bake for 5-7 minutes. They are not completely crisp out of the oven but they crisp up as they cool.<br />
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<u>Why Clabbered Milk?</u><br />
The clabbered milk has two functions. First, it will break down the grain making the dough light, smooth, healthier and easier to digest. Second, it gives it some fluffiness when cooking.<br />
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<u>Clabbered Milk vs. Baking Powder</u><br />
Clabbered milk gives everything a bit of a lift. It makes my waffles fluffier and the crepes too fluffy. I liked the result of the baking powder when I tried it but it is only active for about an hour at best. I felt like I had to knead it into the dough just before cooking and it was awkward. I really just liked the clabbered milk. It gave it a rise when cooked and I didn't have to rely on the timing of the powder. If you don't like your tortillas to have a bit of a puff, substitute raw fresh buttermilk for the clabbered milk or fresh raw milk with a bit of liquid whey which is what I do for crepes. Otherwise, the crepe batter is frustrating to work with.<br />
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<u>Soaking Time</u><br />
I am really trying to soak all the flours or grains to make them more digestible and healthier. Honestly, as I have done this, I just love the texture. It makes all the difference. Most of the end products don't have the grittiness of whole grain flours and the dough structure is great. My family will eat it and they can't tell it's whole grain. Health aside, it is worth it. For this recipe, I used to soak the flour in the clabbered milk for 12 hours at room temperature and then hand knead in the oil and the salt before cooking. It was a little awkward but not a big deal. I had read than salt inhibits the bacteria from doing its' job in breaking down the grain so that's why the two steps. One lazy day, I decided to throw all the ingredients in a bowl skipping the second knead and just toss it in the fridge instead of leaving it out at room temperature. I let it sit in the fridge 24 hours and started working with it. I was amazed. It was great. I could roll it out thick or thin and it held together well. It is my new favorite method and can't imagine ever going back. To make the dough work well though, it will respond so much better after at least 12 hours in the fridge.<br />
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<u>Convenience</u><br />
Let's face it - nothing up to this point has been convenient. Sprouting takes planning. Soaking flours does too. Making bone broths and lacto fermenting - the list could go on. This is the first thing that seems convenient to me. At first I thought I had to make the dough and then turn out the final product after the soaking period for the dough. Then I thought to myself - why? Why couldn't I just keep the dough in the fridge for the week. When the kids want quesadillas, I just pull out the ball of tortilla dough, roll some out and dry fry it with some cheese. Most of the time I was using the uncooked ones anyway so I was only adding a quick roll-out step. Then if we wanted some chips, I could grab another ball of dough and roll it out and fry it in my newly rendered lard - quite tasty by the way. As another treat, I could roll it thin, brush it with butter and have delicious Wheat Thin-like crackers. Of course, you could sprinkle it with parmesan or some kind of seeds. Maybe you could be creative and mix in some cheddar for a healthy Goldfish-type cracker. It just seems too easy. Are you giddy too? I could add this to my week - no problem.</span><br />
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<span style="font-family: 'trebuchet ms';">Enjoy!</span><br />
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<span style="font-family: 'trebuchet ms';"></span><br />
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<span style="font-family: 'trebuchet ms';">The Chemist</span><br />
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</span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-8029867371517466736.post-36457871543300436782011-06-15T23:02:00.000-07:002011-07-15T19:17:24.175-07:00Stocked Pantry=No Need to buy Salad Dressings (and the baggage that come with them)<span style="font-family: 'trebuchet ms';"><b>Garlic, Basil, Parmesan Balsamic Vinaigrette RECIPE</b><br />
In a quest to convert all of my fats to real fats, I want to replace all of my jars of salad dressing in my fridge to a lovely array of homemade salad dressings for every occasion... </span><br />
<span style="font-family: 'trebuchet ms';"><a name='more'></a>I am not a good cook. I am good at following instructions. I can turn out tasty things but have difficulty making up recipes or recreating something I have eaten at a restaurant. Long story short - Food Snob is a good cook and she has agreed to help me come up with a half dozen or so go to recipes for salad dressings I can have on hand. She makes them up nightly by getting inspired from the ingredients on hand and the complimentary flavors. That will never happen in my house. I panic and skip the salad alltogether if I have to look up a recipe and make one more thing while my family stares at me starving. So....this is the first dressing recipe that I am keeping on hand. I made up about 16 of them and took to food club today as giveaways. I found some cute jars at a container wholesaler for about a dollar that worked well.<br />
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1/2 cup olive oil (cold expeller pressed if you can)<br />
1/4 cup balsamic vinegar<br />
1 small clove garlic, crushed<br />
3 tablespoons grated parmesan (our local grocery store sells one in the deli that is nice)<br />
1 tablespoon fresh basil, chopped<br />
2 tablespoons fresh lemon juice<br />
1 teaspoon Dijon mustard<br />
1/2 teaspoon salt (I use Real salt)<br />
1/4 teaspoon fresh cracked pepper<br />
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To make sure credit goes to the right person, this is the <span class="Apple-style-span" style="color: blue;">Food Snob's </span>recipe. If anyone has a fabulous asian ginger dressing, maybe a sweeter one for a salad with spinach and fruit or one as a healthy substitute for ranch that would be fabulous.</span><br />
<span style="font-family: 'trebuchet ms';"><br />
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<span style="font-family: 'trebuchet ms';">The Chemist,</span><br />
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</span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-8029867371517466736.post-90165216873036888962011-06-15T22:07:00.000-07:002011-07-15T19:24:01.674-07:00Over My Dead Fat Back!<span style="font-family: 'trebuchet ms';"><b>The Lard Experiment! A Story, and then some.</b><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'trebuchet ms';">Where do I begin? Is it with the hours of phone calls to butchers to find a supply of animal fat - only to find out I had to go to a federally inspected butcher? Is it hauling my two children and a friend's son on a road trip 2 hours from my home to pick it up (telling them we were going to the zoo which was a short stop on the way home)? Would it be droning on to the poor butcher on the other end of the line about different fats and can I buy them separated? He is a small town butcher completely unaware of the undercurrent...</span><br />
<span class="Apple-style-span" style="font-family: 'trebuchet ms';"><a name='more'></a> of pure foodies. Are the animals given hormones? Is the cow for the suet pastured or grain-fed? Or would I begin with the actual render? Maybe the marital discord that ensued over the smell of our home in June when the air conditioner has gone out and I have hot fat on the stove all day. It's so hard to decide.</span><br />
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<span style="font-family: 'trebuchet ms';">I will just start with my pros/cons and pearls of wisdom that went along with my rendering experience. I found a butcher and 'yes' it was a long trip to get it. It was 50 cents a pound. How could I resist when rendered leaf lard online is $5/pound? I bought 80 pounds each of suet (cow) and lard (pig). It didn't take long to recognize which cuts were from the kidney of the cow. I recognized it after watching people render their tallow on youtube. As far as I know tallow is the word for rendered suet. Feel free to correct me if I'm wrong - but just on this issue. Otherwise it would be too overwhelming.<br />
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I have a 24 quart stock pot. I just bought it and it has been working hard for me. I loaded it up and filled up the pot the rest of the way with water. That was mistake number one. Only add a few inches to the bottom. Otherwise it takes forever for the water to boil off and slows the render. Turn it to low or medium-low and let it go, stirring every 15-20 minutes or so. Lots of blogs grind the fat or cut it up. I had too much to render, no grider and too dull of knives. I also had a deadline. Husband was out of town and I really wanted to get it done before he got back. I have tried a lot of strange things lately but this one was reminiscent of the show 'Dirtiest Jobs'. He is supportive but really - there needs to be some boundaries and this would clearly cross it. Bottom line here is it rendered fine not all cut up. I am sure it took longer. It was a good 5-6 hours on the stove but for me, considering the volume, it was fine.<br />
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Helpful tip: If you can, render it outside. I have a burner on our BBQ grill on the deck. This was a much better choice than in the kitchen. I also have a double burner Camp Chef thing. I picked up some propane, borrowed a pot from my folks and got two going at once. I could render about 20 pounds per pot and had a 40-lb box done in an afternoon. That was much better. It is greasy and messy and stinky. The chef and I both smelled like pork fat and had to shower to get the smell out of our hair.<br />
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Finishing up: I was really surprised how long it took. There is a definite look to it when it is finished. The lard render or what is left really looks like crispy fried chicken. Lots of people eat the cracklings but after being knee deep in fat for days, I couldn't even bring myself to try the cracklings. I let it cool quite a bit and strained it through butter muslin folded to make 4 layers over a colander. It worked well. I froze it in one pint mason jars for lack of planning. Those were on hand. It came out clean and white. It was so gratifying. Cleanup; however, was less so. But in the garage utility sink with all the kids in bed, it wasn't so bad.<br />
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<b> Cooking with the lard:</b> Because I just had fatback, I wanted to try frying. I made some homemade tortilla dough and heated up the lard. I rolled out the tortilla and fried it. It was delicious. I was afraid the taste would be affected by the slight scent but it was no problem. I could smell it slightly as it was heating up and cooling but it wasn't too strong and didn't flavor the tortilla. We, the chef and I, also tried sweet potatoes (a little soggy) and a regular potato (good). The potato still wasn't as crispy as I expected but it could have been our process or maybe we needed it hotter. I think it was around 330 degrees.<br />
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Today, I took the jars to the food club meeting and gave one away to anyone who was brave enough to try it. Keep in mind that food club is just a meeting of a bunch of neighbors and friends trying to cook a little healthier. Each of us has different philosophies, with a similar vein, about how to go about doing this. I always get several eyebrow raises when I show up with lard or clabbered milk waffles for tasting. So we shall see what they think.</span><br />
<span style="font-family: 'trebuchet ms';"><br />
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<span style="font-family: 'trebuchet ms';">The Chemist,</span><br />
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</span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-8029867371517466736.post-74351346108112334592011-06-15T14:29:00.000-07:002011-07-15T19:28:45.786-07:00Smoothie to Die For!<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 18px;"></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 18px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQSTM556xfADRSDRTVo0B5RMQzbJ6ey7BLE6EtAb1rgaawHFpuD34VHslHjVihrd7THgq_l0ZZ6Gp-uBQN0NGh-lpIZPIC9Wyy_cSVErfdjSsmgCvEvFrcmTpPQ9nYbtZ0E8RhzuioIU/s1600/in+cup.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="239" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQSTM556xfADRSDRTVo0B5RMQzbJ6ey7BLE6EtAb1rgaawHFpuD34VHslHjVihrd7THgq_l0ZZ6Gp-uBQN0NGh-lpIZPIC9Wyy_cSVErfdjSsmgCvEvFrcmTpPQ9nYbtZ0E8RhzuioIU/s320/in+cup.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="320" /></a></div><h3 class="post-title entry-title" style="font: normal normal normal 18px/normal Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; position: relative;">Thanks to <a href="http://foodiegonehealthy.blogspot.com/">Foodie Girl Gone Healthy</a></h3><h3 class="post-title entry-title" style="font: normal normal normal 18px/normal Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; position: relative;">we have two new awesome smoothie recipes to try out! Thanks so much for your willingness to share!! take it away Foodie Girl...<a name='more'></a></h3><h3 class="post-title entry-title" style="font: normal normal normal 18px/normal Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; position: relative;"><br />
</h3><h3 class="post-title entry-title" style="font: normal normal normal 18px/normal Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; position: relative;">Hot Pink Smoothie</h3><h3 class="post-title entry-title" style="font: normal normal normal 18px/normal Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; position: relative;"><span class="Apple-style-span" style="font-size: 15px; line-height: 21px;">This is my new favorite breakfast!! I found it from the Green Smoothie Girl. It really satisfies me and gives me great energy for the day. The best part about it is that you can make it and store it in jars for up to four days in your refrigerator. I know as a busy mom, I can really appreciate a healthy breakfast that is ready to go for me in the refrigerator :) It makes me so happy! The reason it makes me so happy is because it tates good, it's easy to make, it's fast, and it is the perfect blend of carbohydrates, fats, and protein. 80/10/10 I don't have any girls, but if I did, I am sure they would love the color of this smoothie! I love that my little boys like it though because it's so nutritious!</span></h3><div class="post-body entry-content" id="post-body-8722432114515386134" style="font-size: 15px; line-height: 1.4; position: relative; width: 528px;"><br />
<br />
<strong><u><span style="font-size: large;">Hot Pink Smoothie </span></u></strong><br />
(This recipe is for a large Vita-Mix or Blend Tec container, if you have a regular blender, please cut recipe in 1/2 and do two batches)<br />
<br />
<strong>2 c. water</strong><br />
<strong>1 can coconut juice or coconut milk</strong> (the milk has more fat, but makes it creamier. The juice is the healthiest option, but choose which one works for you. The GSG uses a fresh thai coconut each day)<br />
<strong>7 prunes</strong><br />
<strong>3/4 c. raw cashew pieces</strong><br />
<strong>2 medium carrots</strong> (cut up if using a smaller blender)<br />
<strong>1 medium beet</strong> (cut up into fourths)<br />
<strong>2 T. vanilla extract</strong><br />
<strong>2 T. hemp protein powder </strong>(I like vanilla flavored)<br />
<strong>12 strawberries, frozen</strong> (or 16 oz. bag)<br />
<strong>Agave </strong>(to taste, I usually use about 3-4 T.)<br />
<br />
Put the first 6 ingredients into the blender and blend until smooth. Once the nuts are smooth and there are no more chunks, you can add the rest of the ingredients. Blend until smooth and add as much Agave as you would like to sweeten it. Make sure to peel your carrots and beets so you don't have an odd taste from the skin. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjzvhNDeDQqDwoA-Pv58vQ2dmceQy7WDc64tM8gGWaAz1T4QMeWhNh9zje8iN7Sd52wIbOKQ1BarpG_4XkO-oMVqlB68Sa6jyI3pi_gF0ppa5EM2mc3YOH8EY-H5-5_73A05xO8jT92Q/s1600/beets.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjzvhNDeDQqDwoA-Pv58vQ2dmceQy7WDc64tM8gGWaAz1T4QMeWhNh9zje8iN7Sd52wIbOKQ1BarpG_4XkO-oMVqlB68Sa6jyI3pi_gF0ppa5EM2mc3YOH8EY-H5-5_73A05xO8jT92Q/s320/beets.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">I like to buy a couple of bunches of beets and peel, cut into quarters, and freeze them. If your beets come with stems and leaves on them, you can use them in your green smoothies. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifa7pOm1AE5XBvd1bVLTMqMLBiFZsnFUG6yu6ch_mosQBGqsFZ2pNj5hzEZaAnW0PZQoqxYt0jsELJz-Yb-Kcp5eTPTF8QbBdnhL7OH0tXFG7ZouxmcMCimq6xwbbFKuF8L2WUfaNcYnc/s1600/coconut+juice.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="242" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifa7pOm1AE5XBvd1bVLTMqMLBiFZsnFUG6yu6ch_mosQBGqsFZ2pNj5hzEZaAnW0PZQoqxYt0jsELJz-Yb-Kcp5eTPTF8QbBdnhL7OH0tXFG7ZouxmcMCimq6xwbbFKuF8L2WUfaNcYnc/s320/coconut+juice.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">These are two types of coconut liquid you can use. The health food stores should have the coconut liquid. If you want to use the coconut milk, you could always use the lite version for less fat.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKpVWHbmNGyzoLNfuPVtUt-e65VRaWMJs5Jx97k2idOHGAF-aehyphenhyphenHYthT4Jl4SS9acpbknDEN_MDHAcJK7qs4GU3WXh3jklTHCd6YQjgbO1onDC-Rz_qAgDzGKEnRgQpCkmqJ5faNCPs/s1600/coconut+peices+raw.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="242" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKpVWHbmNGyzoLNfuPVtUt-e65VRaWMJs5Jx97k2idOHGAF-aehyphenhyphenHYthT4Jl4SS9acpbknDEN_MDHAcJK7qs4GU3WXh3jklTHCd6YQjgbO1onDC-Rz_qAgDzGKEnRgQpCkmqJ5faNCPs/s320/coconut+peices+raw.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="320" /></a></div>Make sure your nuts are RAW. You don't want them roasted or salted. You can find them at the health food store in bulk, or in bags like this one. If you buy them as pieces and not whole, then they are cheaper. Just make sure they are RAW.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb419Wdng4X99ASzaMtb6-IL3BOD_FaEV7DwUObOLaqMfsF8J9S41D23HRPtZPaLwjrAULl-5976VCmpx5zm_iu3ks-gvDhXOffnT0Tcbtq2S3e7N74oSo6KOsMdOe9Qz7PKopyI-jhnw/s1600/jars.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="239" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb419Wdng4X99ASzaMtb6-IL3BOD_FaEV7DwUObOLaqMfsF8J9S41D23HRPtZPaLwjrAULl-5976VCmpx5zm_iu3ks-gvDhXOffnT0Tcbtq2S3e7N74oSo6KOsMdOe9Qz7PKopyI-jhnw/s320/jars.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">After I am done, I pour them into my four jars and I'm ready for breakfast for the week! The GSG reccommends drinking 4 c. of smoothie a day for breakfast but I only drink 2 c. (1 jar). You can do what is best for you. Bon Appetit!</div><div style="clear: both;"></div></div><div class="post-footer" style="color: #999999; line-height: 1.6; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0.5em;"><div class="post-footer-line post-footer-line-1"><span class="post-author vcard">Posted by <span class="fn">Healthy Foodie Girl</span> </span></div></div></span>Salty Incisorhttp://www.blogger.com/profile/07932995164910495441noreply@blogger.com0tag:blogger.com,1999:blog-8029867371517466736.post-73328732927408164672011-06-15T14:25:00.000-07:002011-07-15T19:32:06.951-07:00Dying for a Good Smoothie!<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 18px;"></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 18px;"><h3 class="post-title entry-title" style="font: normal normal normal 18px/normal Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; position: relative;">Just had a great little get together with <a href="http://foodiegonehealthy.blogspot.com/">Foodie Girl gone Healthy</a></h3><div>...will let her take it away</div><h3 class="post-title entry-title" style="font: normal normal normal 18px/normal Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; position: relative;">Green Smoothie</h3><div class="post-header" style="color: #999999; line-height: 1.6; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-7951963084577385220" style="font-size: 15px; line-height: 1.4; position: relative; width: 528px;">This is my new absolute favorite! I feel so good after drinking it. If you have been doing smoothies for a while now, you might be ready for a green smoothie!! This drink will leave you feeling full and full of energy! I got the basis for it from the Green Smoothie Girl...<br />
<a name='more'></a> She has some amazing recipes and has taught me a lot. Her website is wonderful if you're interested in more raw, super healthy smoothie recipes. She is a little extreme for most, but has a lot of good information.<br />
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<strong><u><span style="color: #274e13;">Basic Green Smoothie recipe</span></u></strong><br />
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<span style="color: #274e13;">3 c. water</span><br />
<span style="color: #274e13;">Handfuls of greens (Spinach, Kale, Chard, etc..)</span><br />
<span style="color: #274e13;">1/4-1/2 lime or lemon (skin on if you have a Vita-Mix or Blend Tec)</span><br />
<span style="color: #274e13;">1 c. frozen mixed berries </span><br />
<span style="color: #274e13;">2-3 c. strawberries</span><br />
<span style="color: #274e13;">1-2 bananas</span><br />
<span style="color: #274e13;">1-2 T. flax oil (great way to get your Omega 3's for the day)</span><br />
<span style="color: #274e13;">Agave, to taste (about 2-4 T. depending on how much smoothie you're making)</span><br />
<span style="color: #274e13;">Protein powder (optional, but I like the Hemp vanilla flavored protein powder)</span><br />
<span style="color: #274e13;">Yogurt (optional) </span><br />
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This is what chard looks like. It is very nutritious and doesn't have a strong flavor.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNkh1mZBW7psKrB9ZJFwZ_8Dh7ZjcFuVPDo9fSBYV9CZ9at_7aCxl1EcJpUU2xLa6kBUrVtDLBlqI-01etTbK_ys5ttRY5GnHmKE1JyrxG_BeiU5Qh41E_E8SfhSl5VN66nPRn9Sj8jA/s1600/Chard.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="239" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNkh1mZBW7psKrB9ZJFwZ_8Dh7ZjcFuVPDo9fSBYV9CZ9at_7aCxl1EcJpUU2xLa6kBUrVtDLBlqI-01etTbK_ys5ttRY5GnHmKE1JyrxG_BeiU5Qh41E_E8SfhSl5VN66nPRn9Sj8jA/s320/Chard.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Fill your container with the water and lime or lemon. Then stuff it full of greens. Mix until well blended.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VznOJAHw1sD-JC9sQ9XHz_RnRMcRaamo_skinIb91g6BJK1KnNLlPlBT-cK6UXwhyphenhyphenItjqdMYMmGvkLsTa_Q_a5aBKsNr8JBpAM-vsQ_R4AH4nrNODFxG8vrI1tGKbCeo9wDxla3Yfrg/s1600/pre+blend.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VznOJAHw1sD-JC9sQ9XHz_RnRMcRaamo_skinIb91g6BJK1KnNLlPlBT-cK6UXwhyphenhyphenItjqdMYMmGvkLsTa_Q_a5aBKsNr8JBpAM-vsQ_R4AH4nrNODFxG8vrI1tGKbCeo9wDxla3Yfrg/s320/pre+blend.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="242" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This is what it looks like after you've blended all your greens. You can always add more greens if you would like. It just depends on your taste buds. The more you drink them, the more greens you'll want to put in them. To start, just keep it half greens, half fruit. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXdwDcBsZAdFQMjQgukl0NKeDYdYcrXmOR7Fd6pRFe_X5IPQKAU5PfQPuFmrppVb52UGLVml0LYzXB0uWElIGlWO6MJ4jzW9AGq6_HUJ3C4Z5W-tHhDoD0PpUpkaZvXWNFsYuYScBxKA/s1600/blended.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXdwDcBsZAdFQMjQgukl0NKeDYdYcrXmOR7Fd6pRFe_X5IPQKAU5PfQPuFmrppVb52UGLVml0LYzXB0uWElIGlWO6MJ4jzW9AGq6_HUJ3C4Z5W-tHhDoD0PpUpkaZvXWNFsYuYScBxKA/s320/blended.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="242" /></a></div><div class="separator" style="clear: both; text-align: center;">Then add your frozen berries, bananas, and the rest of the ingredients.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2-1dZ2X_9Crk990FbR96k-AT-WYU9CSitB8xQc8-mDSsRidayadrLg01acOme1i4SsG3wQCp2mzDwdKCAacgllIDsBR4Znn55NVpM1fh5rfktrGzjmkCMz4bZfEyJionNgyUKcaPqno/s1600/Frozen+berries.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2-1dZ2X_9Crk990FbR96k-AT-WYU9CSitB8xQc8-mDSsRidayadrLg01acOme1i4SsG3wQCp2mzDwdKCAacgllIDsBR4Znn55NVpM1fh5rfktrGzjmkCMz4bZfEyJionNgyUKcaPqno/s320/Frozen+berries.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="242" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Blend until smooth. It should turn a deep purple color. Then just add things according to taste. If you like creamier smoothies, add more banana and yogurt. If you like them sweeter, add more berries & agave. The protein powder is good to add if you're using this as a meal replacement or an after workout drink. If it ends up being too thick, add more water. If it's too thin, add more frozen berries. Just play with it until you find the perfect combination for your family!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-PyfZrC4EIhON6NNaLZylqcm7CTpJODuv729_WS8yJl7M2zDwtysO5GO6YFzp4tY2QWBnQ9rIdcqhCcHfoTd2JMHsOgpzWSY0ZK5wk1wpCAzhhvLhwyJBirtabYtxEiR1OY0RGaERCc/s1600/final+blended.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-PyfZrC4EIhON6NNaLZylqcm7CTpJODuv729_WS8yJl7M2zDwtysO5GO6YFzp4tY2QWBnQ9rIdcqhCcHfoTd2JMHsOgpzWSY0ZK5wk1wpCAzhhvLhwyJBirtabYtxEiR1OY0RGaERCc/s320/final+blended.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="239" /></a></div>Pour 2-4 cups into a glass or jar and enjoy!! It is very refreshing and rejuvenating! I hope you like it as much as I do. The kids even like this one! Another good combination is to start with all the greens, then just use blackberries and a lemon instead of a lime and mixed berries. That is Grandma Steph's favorite!<br />
Green smoothies are only good for two days, so if you have leftovers you can put them in a glass jar and store them in the fridge for two days or freeze them!<br />
Bon Appetit<br />
<div style="clear: both;"></div></div><div class="post-footer" style="color: #999999; line-height: 1.6; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0.5em;"><div class="post-footer-line post-footer-line-1"><span class="post-author vcard">Posted by <span class="fn">Healthy Foodie Girl</span></span></div></div></span>Salty Incisorhttp://www.blogger.com/profile/07932995164910495441noreply@blogger.com0tag:blogger.com,1999:blog-8029867371517466736.post-39069167104900631292011-06-14T15:40:00.000-07:002011-07-15T19:23:28.339-07:00Dipping into the Mayo<div style="font: 12px 'Times New Roman'; margin: 0px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: magenta; font-family: 'trebuchet ms';">Lacto-Fermented Mayo</span></b></span></span></div><span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">We tried several lacto-fermented mayonnaise recipes to see which we preferred and whether or not they would pass as a substitution. The short answer is no. So this project gets tabled until we can find a better solution. If you’re curious, read on for the full story...</span><br />
<a name='more'></a><br />
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<span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 12px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;">First we tried Real Mayo from the </span></span></span></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 12px;"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><i><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="color: yellow;"><a href="http://www.thehealthyhomeeconomist.com/2010/03/real-people-making-real-food-in-real/">Healthy Home Economist</a></span></span></i></span></span></span></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 12px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;">. She uses a whole egg and one egg yolk, lemon juice, Dijon mustard, whey and salt. Some tasters liked the lemon juice rather than vinegar in some other recipes. Most of us; however, preferred the recipes with 3 egg yolks. She gives an option for sunflower oil or olive oil. We used a very good quality olive oil with less flavor but it still carried a definite olive oil flavor.</span></span></span></span><br />
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<span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 12px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;">Next was a mayo from Erin at </span></span></span></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 12px;"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><i><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="color: yellow;"><a href="http://gnowfglins.com/2010/04/02/lacto-fermented-mayonnaise/">Gnowfglins</a></span></span></i></span></span></span></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 12px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;">. She uses 3 yolks and raw apple cider vinegar, Dijon mustard, whey, olive oil and salt. Again, we liked the 3 yolks. Some tasters preferred the vinegar but others thought it was too strong. This batch emulsified the very best. The texture was great.</span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 12px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;"><br />
</span></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 12px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;">The third recipe was from </span></span></span></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 12px;"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><i><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="color: yellow;"><a href="http://kellythekitchenkop.com/2009/06/homemade-mayonnaise-recipe-that-tastes-great-finally.html">Kelly the Kitchen Kop</a></span></span></i></span></span></span></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 12px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;">. It had 3 yolks and gave you an option for lemon juice or vinegar. This one adds a bit of sugar and salt and uses sesame oil. For our purposes it seems a bit of a compromise but, honestly, since we weren’t happy with either of the olive oil concoctions, we thought it was worth a try. By this time, the blender was heating up because of the slow oil drizzle from the previous batches so this didn’t emulsify very well. We decided that it was the blender’s fault, not the oil because we did another batch of olive oil mayo with different blends and it didn’t emulsify either. As soon as we changed from the blender to the food processor, the same olive oil recipe worked fine. I imagine the sesame dressing would have worked fine if it wasn’t too hot. The only other factor was the lack of mustard in this recipe which also helps to emulsify the blend. However, again, the next batch of olive oil mayo didn’t have mustard either and it emulsified just fine.</span></span></span></span><br />
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<div style="font: 12px 'Times New Roman'; margin: 0px; min-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">Next on the list was an purely an experimental recipe with 3 yolks, 2 t raw apple cider vinegar and 2 t lemon juice, salt, 1 T whey and 1 cup olive oil. It was fine. Honestly, it was probably my favorite but I use favorite very loosely. I really didn’t like any of them. </span></span></span></div><br />
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<div style="font: 12px 'Times New Roman'; margin: 0px; min-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">Last was the same as above but with sunflower oil instead as some recipes suggested. The sunflower oil was fine – a little strong. But again, everything was unpleasant and strong. </span></span></span></div><br />
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<br />
<div style="font: 12px 'Times New Roman'; margin: 0px; min-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666; font-family: 'trebuchet ms';">Then the Food Snob came. She is the woman in the group that can taste every part of every food, the master at recreating recipes after going out to eat, the one with the most refined and sensitive palate. She is also the youngest. We sat down after the group meeting and dissected the mayo problem. Her conclusion was that there was always too strong of an oil flavor or scent regardless of the oil we used. Her favorites; however were the sesame and sunflower. She was afraid that the two stronger scents would compete. She came up with a recipe that we will try when we get together next based on her taste testing. It is 3 yolks, 2 T rice vinegar (feeling like the raw apple cider departed too strong a flavor), 1 T lemon juice, 1 T whey, ½ t dijon mustard, 1 t sugar and ¼ cup sunflower and ¼ cup sesame. If we needed more oil to emulsify it, we would try more sesame. We will update.</span></span></span></div><br />
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<div style="font: 12px 'Times New Roman'; margin: 0px; min-height: 15px;"><span style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;">After more reading, I’d like to try Mary Enig’s blend of 1/3 olive, 1/3 sesame and 1/3 coconut oil. I also read somewhere that adding vinegar at the end lightens the color. The Chef said that made sense from her culinary background. I also want to try using some leaf lard because of the lack of flavor. Both of those options need ingredients I don’t have coconut oil or lard. I have to find a pig butcher and render some first. It may be a while. </span></span></span><br />
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<span style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;">Dutifully Yours,</span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;"><i>The Chemist</i></span></span></span> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWNExElJZ-VIdkEBvin80pUHEtGUESck0yDFXOFdV-dhj33YBr5lzewpvjWm_QerLhcRt-rsGDTRdRd7KHEy-qEgiJQvtRlvwvbTfMV3CyGvnJHrk31XqYTgkL8ZezMVPRhWzG-MDaI5I/s1600/images-1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: 'trebuchet ms';"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWNExElJZ-VIdkEBvin80pUHEtGUESck0yDFXOFdV-dhj33YBr5lzewpvjWm_QerLhcRt-rsGDTRdRd7KHEy-qEgiJQvtRlvwvbTfMV3CyGvnJHrk31XqYTgkL8ZezMVPRhWzG-MDaI5I/s200/images-1.jpeg" width="200" /></span></a></div><br />
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</span></span></span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-8029867371517466736.post-91157862197844663612011-06-13T15:49:00.001-07:002011-07-15T19:22:40.016-07:00Call it a Home-made Catsup or Ketchup Recipe, but don't call it off!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_oKYfza8xU-7HAMInVJMZ6f3GKhA0HrCvV-FMpwuYb2UwPMfvAwpZL5t77SlFV-KjZbdZm183YYkPzCz44lPgE9KNood0KEZFGW3qt1UmACz300lFiGWAx7XSbp7DgiGh87JMbukBrDBG/s1600/catsup.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5617840536424307906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_oKYfza8xU-7HAMInVJMZ6f3GKhA0HrCvV-FMpwuYb2UwPMfvAwpZL5t77SlFV-KjZbdZm183YYkPzCz44lPgE9KNood0KEZFGW3qt1UmACz300lFiGWAx7XSbp7DgiGh87JMbukBrDBG/s320/catsup.jpg" style="cursor: pointer; float: left; height: 320px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; text-align: justify; width: 213px;" /></a><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; line-height: 18px;">When My Husband and I were dating he owned a small bakery and he made olive bread. Kalamata Olive Bread with a K, to be exact. There was only one problem. He spelled it with a "C". The sacred Kalmata olive being downgraded to calamata? What was his problem? Couldn't he spell? Was he illiterate? Red flags were popping up,...</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; line-height: 18px;"><a name='more'></a> and my neurons were firing rapidly. He owned his own business but he had thousands of labels with kalamata spelled wrong. Oh my goodness! My small world was closing in on me. Later however, I looked into it a bit and confirmed that it is also spelled with a "C" so, I married him. However, on the thirty seconds of reseach done for this post I realized I was right! Kalamata is a Greek port, and that is where the name comes from. Some less than precise European importer centuries back started spelling it wrong, and perpetuated the mis-spelling. Now both are accepatable. Cool side note though, I did just join a facebook page called Kalamata olives are spelled with a K! </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; line-height: 18px;"></span><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; font-size: 13px; line-height: 18px;"><b><span class="Apple-style-span" style="font-size: x-large;">My point?</span></b><span class="Apple-style-span" style="color: black; font-family: Times; line-height: normal;"><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; line-height: 18px;"><b><span class="Apple-style-span" style="font-size: x-large;">Is it Ketchup or Catsup?</span></b></span></span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Times; line-height: normal;"><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; line-height: 18px;"><b></b></span></span><span class="Apple-style-span" style="color: black; font-family: Times; line-height: normal;"><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; line-height: 18px;">I still don't know, even after four minutes of research! Let's not get caught up in the semantics. From experience I realize it's a pitfall. Let's call the whole thing off and just agree that HOME-MADE CATCHUP is really TASTY! </span></span><span class="Apple-style-span" style="color: black; font-family: Times; line-height: normal;"><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; line-height: 18px;">HERE is a fabulous recipe by THE CHEMIST.</span></span></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Times; line-height: normal;"><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; line-height: 18px;"></span></span></span><span class="Apple-style-span" style="color: #990000; font-family: 'courier new'; line-height: 24px;"><i><span class="Apple-style-span" style="font-size: large;"><b><u>Lacto-Fermented Catsup/Ketchup</u></b></span></i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #990000; font-family: 'courier new'; line-height: 24px;"><i><b><u><span class="Apple-style-span" style="font-size: large;"></span></u></b></i></span><span class="Apple-style-span" style="color: #990000; font-family: Schoolbell; line-height: 24px;"><span class="Apple-style-span" style="font-family: 'courier new';"><span class="Apple-style-span" style="font-size: large;"><b><u>3 cups organic tomato paste</u></b></span></span></span><br />
<span class="Apple-style-span" style="color: #990000; font-family: Schoolbell; line-height: 24px;"><span class="Apple-style-span" style="font-family: 'courier new';"><span class="Apple-style-span" style="font-size: large;"><b><u></u></b></span></span></span><span class="Apple-style-span" style="color: #990000; font-family: 'courier new'; font-size: large; line-height: 24px;"><b><u>¼ cup whey</u></b></span><br />
<span class="Apple-style-span" style="color: #990000; font-family: 'courier new'; font-size: large; line-height: 24px;"><b><u></u></b></span><span class="Apple-style-span" style="color: #990000; font-family: 'courier new'; font-size: large; line-height: 24px;"><b><u>1 tablespoon sea salt</u></b></span><br />
<span class="Apple-style-span" style="color: #990000; font-family: 'courier new'; font-size: large; line-height: 24px;"><b><u></u></b></span><span class="Apple-style-span" style="color: #990000; font-family: 'courier new'; font-size: large; line-height: 24px;"><b><u>½ cup honey</u></b></span><br />
<span class="Apple-style-span" style="color: #990000; font-family: 'courier new'; font-size: large; line-height: 24px;"><b><u></u></b></span><span class="Apple-style-span" style="color: #990000; font-family: 'courier new'; font-size: large; line-height: 24px;"><b><u>4 cloves garlic, peeled and mashed</u></b></span><br />
<span class="Apple-style-span" style="color: #990000; font-family: 'courier new'; font-size: large; line-height: 24px;"><b><u></u></b></span><span class="Apple-style-span" style="color: #990000; font-family: 'courier new'; font-size: large; line-height: 24px;"><b><u>¼ tsp cayenne pepper</u></b></span><br />
<span class="Apple-style-span" style="color: #990000; font-family: 'courier new'; font-size: large; line-height: 24px;"><b><u></u></b></span><span class="Apple-style-span" style="color: #990000; font-family: 'courier new'; font-size: large; line-height: 24px;"><b><u>2 tbsp fish sauce</u></b></span><br />
<span class="Apple-style-span" style="color: #990000; font-family: 'courier new'; font-size: large; line-height: 24px;"><b><u></u></b></span><span class="Apple-style-span" style="color: #990000; font-family: 'courier new'; font-size: large; line-height: 24px;"><b><u>(1/2 tsp allspice or clove optional)</u></b></span></div><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; font-size: 13px; line-height: 18px;"></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; font-size: 13px; line-height: 18px;"><div><span class="Apple-style-span" style="font-size: 13px;"></span><br />
<span class="Apple-style-span" style="font-size: 13px;"><div><div style="text-align: center;"><div style="text-align: center;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #990000; font-family: arial; line-height: 24px;"><b><span class="Apple-style-span" style="font-family: 'courier new';"><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; font-weight: normal; line-height: 18px;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #990000; font-family: arial; font-size: 13px; line-height: 24px;"><b><span class="Apple-style-span" style="font-family: 'courier new';"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">The important part of this recipe is that you add the whey, and then leave it setting out for 2 days to ferment,I left it in a jar but I am partial to glass containers. That is what makes it lacto-fermented and that is where all the health benefits come from.</span></span></span></span></b></span></span></span></span></b></span><br />
<span class="Apple-style-span" style="color: #990000; font-family: arial; line-height: 24px;"><b><span class="Apple-style-span" style="font-family: 'courier new';"><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; font-weight: normal; line-height: 18px;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span></span></b></span><br />
<span class="Apple-style-span" style="color: #990000; font-family: arial; line-height: 24px;"><b><span class="Apple-style-span" style="font-family: 'courier new';"><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; font-weight: normal; line-height: 18px;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span></span></b></span><br />
<span class="Apple-style-span" style="color: #990000; font-family: arial; line-height: 24px;"><b><span class="Apple-style-span" style="font-family: 'courier new';"><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; font-weight: normal; line-height: 18px;"><span class="Apple-style-span" style="font-size: large;">P.S. When I made it, I used allspice and it gave it a good depth of flavor. Even my kids palate was not too disrupted by the hint of something a little more sophisticated in their catsup, but you may want to omit some ingredients for super picky eaters. </span></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">The important part of this recipe is that you add the whey, and then leave it setting out for 2 days to ferment,</span></span></span><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; font-weight: normal; line-height: 18px;"><span class="Apple-style-span" style="font-size: large;"> so you get all the good bacteria that will help your gut. They say that your gut is your second brain, so I am trying to treat it better than I have during those ignorant years. I can not believe the difference fermenting my food has been making this past little while in my digestion. </span></span></span></b></span><br />
<span class="Apple-style-span" style="color: #990000; font-family: arial; line-height: 24px;"><b><span class="Apple-style-span" style="font-family: 'courier new';"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; font-weight: normal; line-height: 18px;"></span></span></span></b></span><span class="Apple-style-span" style="font-size: large;">Enthusiastically Yours,</span></div></div></div><span class="Apple-style-span" style="font-size: 16px; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #990000;"></span></span></span><br />
<span class="Apple-style-span" style="font-size: 16px; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #990000;"></span></span></span><br />
<span class="Apple-style-span" style="font-size: 16px; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #990000;"></span></span></span><br />
<span class="Apple-style-span" style="font-size: 16px; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #990000;"></span></span></span><br />
<span class="Apple-style-span" style="font-size: 16px; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #990000;"></span></span></span><br />
<span class="Apple-style-span" style="font-size: 16px; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #990000;"></span></span></span><br />
<span class="Apple-style-span" style="font-size: 16px; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #990000;"></span></span></span><br />
<span class="Apple-style-span" style="font-size: 16px; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #990000;"></span></span></span><br />
<span class="Apple-style-span" style="font-size: 16px; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #990000;"></span></span></span><br />
<span class="Apple-style-span" style="font-size: 16px; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #990000;"></span></span></span><br />
<span class="Apple-style-span" style="font-size: 16px; line-height: 24px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #990000;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: justify;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell;"><span class="Apple-style-span" style="line-height: 18px;"><i><span class="Apple-style-span" style="font-size: large;">Salty Saint</span></i></span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Schoolbell;"><span class="Apple-style-span" style="line-height: 18px;"><i><span class="Apple-style-span" style="font-size: large;"></span></i></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuncCAFB7vcerFR3UT5aI7OpcB3_q1kHeubap0PHbPz6bHDdbr-yFpomzmljVlysOYG-6kqo5CwjZrF8e2_P_SAvc3eHaGLnWzHN7sI6kYiavyRA8i7Bw2_Fv-9vgq7QrgGFhyphenhyphenxaMGc5o2/s1600/aprofile.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuncCAFB7vcerFR3UT5aI7OpcB3_q1kHeubap0PHbPz6bHDdbr-yFpomzmljVlysOYG-6kqo5CwjZrF8e2_P_SAvc3eHaGLnWzHN7sI6kYiavyRA8i7Bw2_Fv-9vgq7QrgGFhyphenhyphenxaMGc5o2/s200/aprofile.jpg" width="154" /></a></div></div><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><br />
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<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'courier new';"><span class="Apple-style-span" style="color: #666666; font-family: Schoolbell; font-size: 13px; font-weight: normal; line-height: 18px;"><br />
</span></span></span></b></div></div></span></span></span></div></span></div></span>Unknownnoreply@blogger.com0