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Posts Tagged ‘Fruit and Vegetable’

organic Heirloom tomatoes at Slow Food Nation'...

organic Heirloom tomatoes at Slow Food Nation’s garden. (Photo credit: Wikipedia)

Today is day 10 of my juice fast.  Why do they call it a FAST?  It most certainly is not going fast. LOL  However, I feel great, my moods are the most noticeable change, that and my waistline.  My belly fat is reducing drastically and today my coworker even noticed how I’m losing weight. Praise God!

Last night I “cheated” only a very small bit.  I follow a sweet lady’s blog I Used to be Fat(ter).  She just posted a blog about some vegetable ‘pasta’ with raw walnut basil pesto Click to view her post.  The recipe is simple and she posts some VERY tempting photos!  So I had to give it a go, it’s raw and the only “cheating” is the walnuts but only a 1/4c in the whole meal and I split it with Hubby.  So I’m not going to be picky with myself

Vegetable ‘pasta’ with raw walnut basil pesto

  • 1 zucchini
  • 1 summer squash
  • 1/4 cup raw walnuts
  • 1 cup fresh basil leaves
  • 1 Tbsp minced garlic
  • 1 Tbsp nutritional yeast
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp filtered water (more as needed)
  • 1 small heirloom tomato

She has a really cool little tool that turns zucchini into “pasta noodles.”  I don’t have that tool so I used a vegetable peeler and removed the skin, then used that to make thicker “noodles.”

I omitted the nutritional yeast, only because I forgot it at work and our dogs ate our whole container we had at home.  No joke, apparently dogs like nutritional yeast!  They have this very bad habit of getting on the counter when we leave and I never thought to put it up… that was disappointing.  Anyway, blend the walnuts, basil, garlic, nutritional yeast, lemon juice and water.  I added some dehydrated tomatoes we had on had to the mix too, after I soaked them in water.  Then I chopped the fresh tomato up and added all to the “pasta.”  Hubby got salt on his and I went without.  I missed the salt it was certainly “missing” something.  As we were falling asleep Hubby said “dinner was great!” YAY!  I enjoyed the change of pace too.  😀

I am also happy to report that a dear friend of mine from Washington (state) is going to do a 60 day juice fast with her husband, they start today.  I have also been talking to my Mom about the whole process and she wants to pick my brain and get started on a 10 day fast at the end of the month.  People are getting healthy with God’s nutrients!  Enjoying a very green juice this morning of kale, broccoli, celery, cilantro, and apple.  Happy Friday all! 😀

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I have subscribed to a great magazine for years now, called Herb Companion.  I remember the first issue I got, I was looking through it and was shocked to see that they printed actual recipes for lotions,bath salts, teas, food, drinks…etc.  In fact I wrote a letter to the editor I was so impressed and it was printed in the next issue. 🙂  I was looking through the May issue this morning and noticed something great, it talks about greens, leafy, beautiful, healthy greens.  Since I’ve been juicing greens have become a big deal to me.

I can honestly say I’ve never been much of a vegetable person, the only greens in my house growing up was iceberg lettuce.   Occasionally I will go at lunch to produce shop, saves me time after work.  I had loaded up the fridge at work with all sorts of beautiful food and my coworker asked me what the chard was.  I had never had experience with chard before I met my husband.  His food growing skills would impress some of the worlds best growers.  I learned all about kale, chard, spinach and all the other leafy greens I never had any contact with before him.  So now it’s your turn to get acquainted with some very nutritious food.

A bundle of kale from an organic food co-op.

A bundle of kale from an organic food co-op. (Photo credit: Wikipedia)

Kale.  I love Kale.  In the dead of winter some of the most beautiful kale stands erect, unaffected by the harsh cold weather.  While other things can’t survive, kale does and brings you nutrients through the winter.  It is lovely in salads, you can stir fry it, or of course juice it.  Kale is high in vitamins A, B6, C, and K.  High in antioxidants lutein, beta-carotene, glucosinolates (which are anticancer and give bitter tastes…think dandelion), kaempferol and more.

Swiss chard (Beta vulgaris) with variously col...

Swiss chard (Beta vulgaris) with variously colored stems on sale at an outdoor farmers' market in Rochester, Minnesota (Photo credit: Wikipedia)

God’s little rainbows… Chard.  I never knew greens could be so beautiful! Hubby got some rainbow chard and grew it last year.  I honestly didn’t know enough about it to make much with it.  It went in our salads and to the bunny… It’s sunny disposition is welcome in any of my gardens.  The stocks can vary in colors, from white, to red, yellow and orange.  The stocks remind me of celery, in the way that they are stringy like celery.  For this reason I seem to have to chop it up a bit finer than other produce to juice, because those strings happen to get caught easily.  Chard has vitamins C and E as well as manganese, zinc, and antioxidants beta-carotene, lutein, kaempferol, quercetin and zeaxanthin.

Beet Greens, or simply the tops of the beet.  I didn’t know beet greens were edible until several years ago when our friends offered us some.  Recently we have been buying organic beets at the store for our juicing.  Let me say that some beets are GMO, so please buy organic only.  Not only does the beet itself give your juice a wonderful red color but the greens can be used as well.  When I juice, I cut my beet in half and take half the greens and juice them.  The stocks of the greens are similar to chard but a little less stiff.  These guys are rich in flavonoid antioxidants, they contain vitamin A, potassium, calcium and iron.   They also have beta-carotene, lutein and zeaxanthin.

I’ll save some more green fun for later 🙂  Enjoy your greens!

 

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Fermented foods are alive foods.  In the past couple of years I have experimented with different types.  Sourdough, it is a fermented flour that creates the rise you need for bread.  No needing to go buy yeast packets from the store, God gave it to us naturally!  Lacto_fermented Sodas, this is a natural soda that uses lactobacilli to create a fermented and bubbly drink.  Lactobacilli are naturally occurring in roots, it protect the root during the winter months from freezing, but it also loves sugar and will grow and make a wonderful soda culture.  Kefir, uses grains to ferment milk or water into a pro-biotic drink.  Milk to me is a bit sour and I can’t take too much, unless I add a lot of sugar or fruit and then I feel like I’m not getting the most nutritious drink, but the water kefir tastes more like a slightly fermented wine and it much better to my taste buds.  Kombucha is a fermented tea drink that uses a scoby type “mushroom” that ferments tea and sugar.  I was horrible with keeping up with my Kombucha.  The scoby grows on top and gets bigger and bigger, it grows in layers and you can tear off them to separate them and give them away to friends.  Ours got out of hand and then started tasting like vinegar.  So I don’t keep kombucha now, but a lot of people swear by it.

I’ve wanted to ferment vegetables for a while now.  I bought fermentation weights from a seller on Ebay, they fit inside of large mouth (they also sell small mouth ones) jars and hold down your food.  Hubby is a go-getter, I think I established that in my last post.  His life motto (after the power of Christ of course) is “A closed mouth, don’t get fed” and he lives by that, he is not afraid to ask for anything.  The worst answer he can get is “no” so he just asks away, I find it quite amazing how he is not afraid to ask!  Anyway, last week we took a different way home in order to drop off a friend to their house.  We passed a large field of cabbage and just like hubby is, he pulled over and went to ask if he could pick a few heads.  He had gleaned some strawberries from the same field a year ago summer time, so I think he felt confident in asking.  He grabbed a few purple heads and green, the purple were MUCH more dense.  Now those fermentation weights would finally get to be used!

This weekend we got our our trusty thrift store score food processor.  It’s one of those all in one things, I guess it’s suppose to be a mixer too but we only use it to shred food, like apples we want to press for juice or cabbage for sauerkraut. 🙂  Hubby shredded about 5lb of cabbage and we added about 3Tbsp of salt as he was shredding.  The salt will force the water out of the cabbage and then it will be the protection for the fermentation process.  The book we used said to add 1 cup water and another Tbsp of salt after 24 hours to a gallon jar.  Since our fermentation weights don’t fit well in a gallon jar, and even in a half gallon wide mouth they seemed too small, we used quart jars.  4= 1 Gallon 🙂  We ended up with a gallon and probably a pint. I also added a small jelly jar with water (some I just used the jar that is filled with jelly for the weight) in them to weight down the fermentation weight.  I am not sure if this is necessary but the book did talk about adding a plate to the top of your vessel and then putting a rock or a jar with water on top to force out the juice.   Yesterday I looked at every jar and the liquid had filled above the food line on all the jars but the pint.  When I left for work this morning, I just left them as they were and will check again this evening.  From what I read the purple cabbage will turn a pink color mixed with the green.  It should also only take a few days for a nice ferment, unless we put them in our cellar/basement for a slower ferment.  We are opting for the first, a quicker ferment in our warm house.  I took photos, but I’ve been a slacker on getting my pictures onto my computer.  I have to admit when you look at a computer all day, the last thing I want to do is look at another one at home.  This is one of the reasons I rarely make phone calls too, if you are forced do do something all day long the last thing you want to do in your off time is the same thing… Anyway, I’ll post photos hopefully shortly of the before and after.  Lets pray the fermentation goes just as planned and we have some good alive sauerkraut.

Update: Finally got my pictures up! Yay.

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