Nutritious & Delicious Frijoles

Bean in English, Frijoles in Spanish. On family eats a ton of beans and not the
canned kind either. I just read somewhere that different cultures around the world with the longest living populations eat the most beans. Beans are super easy to make and actually take no time at all after soaking, high in protein, antioxidants, and complex carbs (the good kind). I believe the trick to incorporating beans into weekly meal plans is to choose your bean for the week and soak a couple of cups overnight.
Examples: dried pintos, or black beans, or kidney beans, Lima beans, navy beans, beans from the bulk section of the grocery store.
Try to rinse them twice if possible .

Them rinse them one last time, toss them in a big soup pot, cover the beans with water, and lastly throw a piece of kombu (seaweed) in the pot at the same time the water is added.
Bring the beans to a boil then lower to a simmer and cook covered for about 2 two hours.

Now you have a big pot of beans to last most of the week.

One way I like to eat beans as a snack or for lunch is a to just add a scoop or two of beans in a bowl, drizzle with hemp seed oil, splash with Amino Acids, and dust with nutritional yeast. ..oh and if I have any red cabbage I like to chop some up with raw carrots and some diced jalapeno and sprinkle the veggies on top. YUMmm!

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Make powder sugar at home!

How to Make Powdered Sugar | Powdered Sugar Substitute
Makes approximately 2 cups
Ingredients
1 1/2 cups granulated sweetener of choice (see notes below — I typically use xylitol and / or erythritol)
1 Tbsp cornstarch or arrowroot; optional, but makes the final product more like processed powdered sugar.
Method
1. Place the sweetener and either cornstarch or arrowroot into your blender (I highly recommend the Vitamix!).
2. Blend on high continuously until the mixture is of uniform powdered consistency. In a high-powered blender like the Vitamix this will take only about 30 seconds.

3. Keep the lid on the blender until the powder settles (or you might have powdered-sugar coated cabinets, depending on how much of a powdered-sugar cloud gets kicked up by your blender!)

This recipe is copied from the website below and worth checking out.
http://wholenewmom.com/whole-new-budget/how-to-make-powdered-sugar-powdered-sugar-substitute/

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Healthy Five Minute Dinner

This easy dinner only takes five minutes to put together once your nutritious Pinto beans have soaked for at least 8 hours and then cooked. I like to rinse the beans twice if possible before cooking, but definetly rinse before cooking. Then cover with water, bring to a boil and simmer for a few hours until beans are done. I also like to add a piece of Kombu seaweed to the beans to aid with digestion and add extra nutrients.

So that’s my red pie to cook plain Jane pinto beans.

After those cook, scoop warm beans into a dinner bowl with a slotted spoon add 1/2 to 1 tbsp of Hemp Seed Oil to your bowl and top with your favorite kimchi.

WaLa! A yummy dinner in no time at all.
If kimchi is too spicy for your dinner companions (aka my two little boys) use a sprinkle of nutritional yeast and Braggs Amino Acids to substitute the kimchi.

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how to deal with cheap beer

for example, my lovely husband bought a huge box of Rainer.
I’m pretty sure he bought it, knowing i wouldn’t have any– which is fine… but he made this beer drink that was actually palatable and refreshing on a hot summer’s day.
so here’s the recipe_

pour
one can of cold Rainer into your favorite beer glass.
(mine are usually pint size and frozen. After they’re washed I usually throw a few into the freezer)

half a lemon (squeezed and muddled)
pinch of salt
pinch of cayenne pepper (yes!)
and last but not least– a splash of orange juice.

don’t forget to serve over ice.
happy summer~

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Dutch Baby/German Pancake

dutch baby A friend made this for breakfast one morning and I loved it so asked for the recipe, I haven’t made it yet but look forward to working it into my breakfast repertoire.

3 tablespoons butter
4 eggs
1 cup milk & 1 cup flour

Place butter in a 10-inch cast iron skillet and set it in a 425° F oven. While the butter melts, mix the eggs at high speed in a blender or one of those fancy mixers for ONE MINUTE. With the blender or mixer still running, gradually add the milk, and then the flour, continuing to blend for 30 SECONDS after everything has been added. Remove pan from oven and pour in the egg mixture. Bake until puffy, 20 to 25 minutes.

Sprinkle with powder sugar and taste the magic of this simple dish.

This dish keeps well throughout the day and is a great snack if it doesn’t all get eaten at first.

*timing seems to be important, work fast.

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Gluten Free Granola

imageIngredients

Dry ingredients:
1/2 cup millet, soaked in 1 cup water (then drained and added to wet ingredients before mixing with dry ingredients)
6 cups rolled oats
1-2 cups of any raw nuts you have on hand (filberts, pistachios, cashews, walnuts,etc)
1 cup sliced almonds
1-1/2 cups unsweetened coconut ribbons
1/2 cup raw sunflower/pumpkin seed mixed
1/2 cup raw sesame seeds
1/2 cup flax meal
1/2 cup brown sugar
1-1/2 teaspoons cinnamon
1 tsp of anise
a dash of nutmeg
1 teaspoon salt

Wet ingredients:
1 cup unsweetened applesauce
1/4 cup honey
1/4 cup walnut oil
Dried fruit:
1/2 cup dried cranberries and/or currents
3/4 cup chopped dried plums

*note: substitute any dried fruit you like

In a small bowl, soak the millet in 1 cup of water. Set aside.
Preheat oven to 300F.

In a large bowl, combine the rest of the dry ingredients — oats, nuts, coconut,seeds,flax meal, brown sugar, spices and salt. Mix until combined evenly.

In a medium bowl, combine the wet ingredients — applesauce, 1/4 cup honey and walnut oil — and stir until evenly combined.
Drain the millet, add it to the granola and stir until it’s incorporated.
Add the wet ingredient mixture into the dry ingredients and stir to coat evenly.
Pour the granola out on two large baking sheets. You’re aiming to divide the mixture between the two, in a single layer, so that the granola bakes evenly.
Place the sheets in the oven and bake for 40-50 minutes until the granola is toasty brown, stirring every 10 to 20 minutes to ensure it browns evenly.

Pour the cooled granola into a large bowl and add the dried fruit. Stir until the dried fruit is evenly distributed.
Store granola in an airtight glass gallon container.

Enjoy with nut milks, dairy milks, yogurt, or on vanilla ice cream.

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Home Made Creme Fraiche

heat 2 Cups of heavy creme to 100F. Mix in 2 T buttermilk or sour creme. Place in a jar, cover, and let sit at room temp for 6-8 hours. Chill until thickened. The mixture will keep, refrigerated, for 2-3 weeks.

(i still have yet to try this recipe so please feel free to add comments)

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