The Beauty of Water Kefir

Tibicos are a zoogloea cultivated and kept since long-ago. These miraculous mushrooms live in sweetened water with addition of dried fruit and prepare the unusually tasty and curative drink reminding kvass (Russian fermented non-alcoholic refresh drink) from this water.

Zoogloea is a special state of bacterial cells when their capsules become slimy and form gelatinous structures or films. There are a lot of Zoogloea types in nature, however, only three of them are domesticated and studied at most: Tibicos, Kombucha and Tibetan milk mushroom.Though many people think rather skeptically of curative properties of zoogloeas, scientists proved long ago that Tibicos are not only nutritious but also rather useful drink containing vinegar bacteria. They promote digestion and also protect an organism from a various sort of infectious diseases. http://www.ayahuasca-wasi.com/2010/water-kefir/

I always have a hard time explaining what Water Kefir grains really are. People ask me, "are they mushrooms", "are they bacteria" ? Ack. So here is a specific description per the bible of kefir- Yemoos.com

 The grains are a symbiotic relationship of many different strains of beneficial bacteria and yeast which produce lactic acid, carbon dioxide and ethanol when consuming the sugars. The bulk of the grain that you see is a matrix of insoluble polysaccharides (complex sugars), mostly due to the L. casei and L. Brevis in it. It does not produce the stringy kefiran that milk kefir's grains produce, which is a protective mucus that is predominately soluble polysaccharides.

They are these beautiful little gelataneous structures. They bounce too! Its interesting how the grains will take on the hue of the sugar you are using. I recommend giving them a shot. Its such a cheap alternative to standard probiotic tablets. You can buy them Amazon or independent blogs. Sometimes they're giving them away for free! 

For a recipe see entry: http://lushforest.blogspot.com/2012/09/recipes-string-of-pearls-x.html

Recipes IX: Tofu-Cheeseless-Cake

Tofu -Cheeseless- Cake

This is a nice easy alternative to calorie loaded conventional cheesecake.

2 (12 ounce) packages extra firm tofu, drained

1 cup white sugar
1/4 cup olive oil
2 teaspoon vanilla extract

1.5 cups of chopped blueberries (fresh)

2 cups powdered graham crackers (pulsed in food processor)

2 pats of butter

.5 cup of powdered walnuts (pulsed in food processor)

.5 cup of stevia

Preheat oven to 350 degrees. Drain tofu and press for 1 hour to get excess water out.

In a medium bowl mix together the crumbed graham crackers, crushed walnuts, stevia and melted butter. Stir together well. Pour into cheesecake spring pan. Press crust in pan and then bake for 350 degrees for 7-9 minutes.

Depending on how awesome your blender is, determines this step. If you've an awesome blender put the 2 packages of tofu, sugar, vanilla, olive oil in the blender and mix until its custard consistency. If you've a crappy, piece of shit blender like I have, It helps to mix the ingredients in a bowl and in small amount at a time, pour into the blender or use an immersion blender.

The tofu custard mix is uniform and smooth. Chop/pulse fresh blueberries. Stir into the mixture but not too hard. Pour mix into the spring pan. Smooth off the top. Slide in the oven. Bake for 25 minutes at 350 degrees. Take out let cool, refrigerate. Enjoy.

(How about that nice rotten banana in the back? ew)

Who's Pyramid is Properly Built?

Below are some different food pyramids I've been inspecting. 

The Vegan Pyramid

The Vegetarian Pyramid

The Standard American Pyramid

The Canadian Pyramid

The Mediterranean Pyramid

Simple Ones: Ginger Sesame Vinaigrette

Ginger Sesame Vinaigrette

3 tsp grated ginger root

1/3 cup Rice Vinegar

3 tbsp Toasted Sesame Seed Oil

2 tsp Honey (preferable raw honey)

Sprinkle Sesame seeds

1 cup Organic canola or organic neutral oil

3 tbsp Good quality soy sauce (ie: not food store brand)

Combine in bowl. Add canola/neutral oil last. Store in glass bottle. Shake before you.

Good on lettuce or seaweed salads or as a marinade.

(This recipe can be tailored to taste. Especially since rice vinegar has a strong taste.)

Simple Ones: Refreshing Lemonade

Refreshing Lemonade

Without rotting your teeth

Naturally lemony, naturally beautiful

2 Ball Quart Jars or pitcher
3 lemons (scrubbed and washed with natural soap)
Stevia or Agave Nectar to taste
Filtered water

Cut 1 lemon into lemon discs like cucumber slices. Drop a few into the jars. The second lemon, cut in half. Juice both halves, 1/jar. The 3rd lemon, using a micro-plane or zester, zest the outside of the lemon into the jars. You can also use the 3rd lemon to juice the jars. Fill the jars with filtered water. I used 3.5 tablespoons of stevia or Agave Necatr but you can use more or less. Screw the lids on and shake.

Its really a light, summery, thirst quenching drink. It also makes a nice gift in the jar. Overnight it will take on a nice lemony hue.

Recipes: Whys & Whats

Ingredients... What's in it?

Why do I always say use olive oil, himalayan salt, etc??

What you invest in your health will determine how you feel tomorrow, next month, 2 decades from now. Olive oil is far better for yourself than canola which comes from soybean. Over 90% of soybean in America is genetically tampered with. I mean they added a bacteria (e.coli), an animal gene and a healthy dose of antibiotics, and assorted chemicals. You really want to eat that? I don't do my food shopping at the pharma. 

Make sure, if you can, to check for this :

This ensures your food hasn't been tampered with genetically. Or if you want to really roll out right:

This ensures people received a fair wage and it wasn't genetically tampered, the animals were humanely treated, no chemicals, pesticides, herbicides were used. It means its the closest to homegrown safe you can get. 

If you can't do the organic deal on your dairy, at least check for this label:

This ensures the cows were not treated with bovine growth hormones. As a result, less puss in your milk, slightly healthier cows, less collaboration for creating a super virus/bacteria. 

Avoid things like: fortified, bleached, artificial flavors, colorants, low fat/no fat, hydrogenated, high fructose corn syrup, preservatives (if possible), bromate. 

Treat your body nice and it will reward you with many years of health. The rise of diabetes and cancers is astounding. One can only assume its the amount of chemicals in our food and world. Other than sex, what do you actually put inside your body?  Eating is such an intimate activity.  Its your food, and you have a right to know what you're consuming. 

Recipes VIII: Creamy Vegetable Orzo

Creamy Orzo with Asparagus & Tomato

A New Twist on a Old Favorite

1 cup orzo
2 splashes olive oil
1.5 tsp of crushed garlic
1.5 cups of chicken broth/ bullion or veg'n alternative
1 packet of Knorr Alfredo (i know, i know something processed)
1 cup of heavy whipping cream- or - 1.5 cups milk
Bunch of asparagus
1 tomato or 2 romas
1 tsp parsley
1 tsp sea salt or Himalayan salt
Several spins on the pepper grinder
2 dashes of garlic powder

In a deep pan heat up the oil on my favorite stove number, 4, with the garlic in it. Start a pot of the asparagus in the bullion liquid. When the garlic starts sizzlin' dump in the orzo. Stir around so it browns a little and absorbs the delicious garlic oil.

Then scoop some of the chicken bullion liquid off and pour into the pan with orzo. It will hiss and belch a great big sizzle steam cloud. That means you're doing it right. Keep slowly adding the chicken liquid to it. Stirring around.

While this is absorbing liquid, start the pot of alfredo. Heat the milk/cream and powder. Make sure to stir well because these sauces have the tendency to burn quickly to the bottom of the pot. You really need a third arm at this point.

Pour in the asparagus and chicken liquid. The orzo will keep cooking. If at any point the pan looks too liquidy, spoon off the liquid. When it has reduced down to your liking, pour the alfredo over the orzo & asparagus.Add the listed spices. Stir around well. Taste, if you want more salt or more pepper or spices-now's your chance. Reduce heat. Add the diced tomato. Stir gently, the tomato will become softer. At this point remove from heat and pour into a serving dish. Now pour yourself a nice beverage-you deserve it.

Recipes: Whys & Whats

Yeast: You're Friendly Friend

Its tiny and there's bunches of them. You've invited them into your home, but how to you help them flourish? 
Yeast like warm, snuggly environments. They like to rest. The proofing is the reaction of the yeast while it munches the sugar. It farts out a bunch of CO2 making the frothy head. But yeastie wants to stay, he needs a home. Wheat gluten helps him build a strong home and gives you healthy vitamin E and protein. Yeastie will sicken and die if its cold in his new home. I like to microwave my flour home before I pour in the yeast mixture. After you pour the yeast into a warm flour-y home, mix around so the flour is moist. Cover and set aside for 10 minutes. This is an important phase and not laziness. This is where yeastie bonds and the gluten strands are created. This ensures a good texture, small crumb, high rise bad-ass loaf of bread. 


Kneading ensure proper mixing of the ingredients and lets you bond with the food you're making by hand for those you love. 


Microwave proofing-the best method if you've got a p.o.s oven like me. A mug of water in the microwave, fire it up for 1.5 or so. Open quickly stick bread in. Time for 35 minutes. Take bread out & punch it down, reheat the ol' mug of water again. Stick bread in. Time for 35 more minutes. Oh hello bread you're ready to be baked or rise 1 more time.
http://baking911.com/quick-guide/how-to-az/bread-proofer-sarahs-microwave-bread-


The baking 911.com page is excellent. Bread is really finicky. If its raining, it won't rise as high. If you look at it sideways, it'll fall.


Remember to not OVER-RISE. I know you want the high and mighty bread. But if it turn alcoholic smelling, you've either spilled your beer on it or its ethanol producing/yeast is exhausted. 


YOU CAN DO IT!

Recipes VII: Freezable Pizza Dough

Freezable Pizza Dough

Who Needs Pizza Hut or Boboli Anymore?

This is a excellent recipe to make up in advance and freeze or on the spot. A versatile crust for your food whims. Also goes pretty good with my homemade tomato sauce.

I set my husbandit to the task of shredding the cheese, while I prepare the crust.

Recipe
1tbsp dry active yeast
1 cup of water 115-117 degrees with 1 tsp of sugar dissolved in it
2 tbsp olive oil
1 tsp of sea salt or himalayan salt
2.5 cups of corn meal, white/wheat, whole wheat, or unbleached flour combo

Proof the yeast until frothy and smells like a nice beery bread smell. While its proofing, put together the rest of the ingredients in a bowl. Pour in the yeast mixture. Stir around well. Cover and set aside for 8-10 mins to allow the gluten strands to form. Come back and knead well. Allow to rise in warm, greased bowl for 30 mins. After done rising, punch down and form into a ball and put in ziplock. At this point you can freeze it or push into pizza pan. Give it 10mins to gain its breadly form. Decorate with your choice of marinara and toppings.

Simple Ones: Easy Tomato Sauce

Simple Recipes

Savory Tomato Sauce

No BPA is always a Plus!

Several Tomatoes: your choice- roma, hydroponic, organic, beefsteaks

1/3 cup water

1/4 cup olive oil

1 tsp himalayan salt or sea salt

1 tsp basil (fresh or dried)

1 tsp oregano (fresh or dried)

Couple spins of fresh ground black pepper

Wash tomatoes with all natural soap and water to remove residues and pesticides. Cut up tomatoes into slices. About the size you'd put on a sandwich. Put tomato slices into a pot with the water. Cover and reduce down on medium low heat (4 if you stove follows numbers) until soft like stewed tomatoes. Make sure the water was absorbed into the tomatoes or has evaporated off. Remove from heat. In a blender or via use of an immersion blender, blend & pulverize the tomatoes into a sloupy paste. Stack a colander or strainer over a bowl. Pour the liquidized tomatoes into the strainer/colander. The bowl will capture tomato juice. The strainer will capture the marinara. In a bowl, stir in seasonings and olive oil. Can be canned or poured into a glass container and frozen or refrigerated.