Imagine that! Four posts into my "new" blog and I let it slip by the wayside. Shame on me.
Though, any of you that know me - which I reckon is all two of you that read this - know how hectic it has been since October, when .....drum roll..... we found out we're expecting our first child!!!
AHHHHHHHHH!!!
I'm going to be a mommy!!!
Well, I'm nearing 32 weeks this week, so the surprise has well worn off and I'm now in the "are we done yet" phase of pregnancy. What can I say, he's a big boy.
Sadly, my homemade products creations have gone by the wayside. Between finishing up my last semester in college, limited funds available to create from scratch, a lack of interest in the products I provided and of course, nesting, Berry Sustainables as a business has been put on hold.
I'm currently looking into other avenues on which I can create quality homemade products for people. Especially since learning to sew. I'm open to ideas, so if you have any, please send them my way!
If I can find something I'm good at, that people want, and that can generate even just the slightest bit of income, then being a work from home mommy will be a guarantee (what I'd prefer now that Junior is on his way).
However, if I can't come up with anything to help supplement my husband's income, I'm going to have to return to school (pursuing a master degree or perhaps a second bachelors) full time and eventually get a full time job in order to help. (NOT what I want)
So yeah...
In other news, I started a secondary blog today. One where I will get more personal than this one (since I will still be writing recipes, tips, etc here) and share stories of life from the front porch of the yellow house (ie: our house). You can find it here if you're interested in reading it.
So there's the update for you sweet readers! I'm off to cook dinner now - nothing fancy I promise, just jambalaya from a box.
A new recipe or tip will be posted soon.
I hope.
Let's just say, by soon, I mean within the month.
Thanks for sticking with me!
Monday, April 8, 2013
Thursday, October 11, 2012
Sirloin Tips and Homemade Alfredo
Since its been a while since my last post (my apologies) today you get two recipes in one! Haha!
Today's dish, when served a couple weeks ago, was met with the this-is-so-good-I-can't-talk silence of Mr. Berry. A good sign for sure!
Enjoy!
Sirloin Tips Serves 2
(I use Nolan Ryan's All Natural Beef for all of our beef dishes, unless I'm able to get my hands on their Grass Fed line or some local grass fed beef. I do NOT buy regular commercial beef for our family any more and one of these days, I'll get around to telling you why.)
Ingredients
1lb small cut sirloin steaks, cut into bite size pieces
4 large cloves garlic, minced
1/2 large sweet onion, chopped
1/2 cup mushrooms, chopped
1 cup kale, chopped (fresh spinach works too!)
1/4 cup arugula, chopped
3-4 Tbsp pineapple pico or salsa
Marinade of your choice
2 tsp balsalmic vinegarette
Directions
Start by briefly marinating the bite size pieces of sirloin. I used a pre-made marinade found in the produce section of our local Kroger, located with the fresh organic herbs. It's called Garden Gourmet. Here's a pic:
It has a very unique flavor and contains GMO-free, all natural ingredients. Good stuff!
I let the sirloin pieces sit in that marinade for about 5 minutes. While waiting, I prepped my stir-fry pan with a tablespoon of refined coconut oil. When the pan was ready - the oil melted and warmed enough - I added the sirloin pieces, onions and garlic and sautéed until the sirloin was browned on the outside and the onions translucent.
Now add the mushrooms and kale. Then add your balsalmic vinegarette. I used a walnut & fig flavored version, but regular balsalmic vinegarette would work just fine.
Continue to sauté on a low heat setting for about 3-5 minutes, or until the sirloin is almost done to your preferred taste. One minute before pulling off the heat, add the pineapple pico. This gives the sirloin mix a nice sweet flavor!
You can serve this over rice OR over this amazing Homemade Alfredo sauce...
Alfredo Sauce
(This is another one of those recipes of mine I "play by ear" so feel free to add, subtract, remove, reduce whatever you feel necessary.)
Ingredients
1/2 stick of butter (I use unsalted organic butter)
3 cloves garlic, minced
1 small container whipping cream
Shredded Parmesan cheese
Shredded Romano cheese
Pepper to taste
Parsley
Directions
Melt the butter in a small saucepan over med-low heat. Once melted, whisk in the whipping cream. I guesstimate about 1/2 the container?? Lol!
Add the minced garlic and handfuls of both cheeses. Whisk them into the mix as they melt. Simmer a couple minutes & start your taste testing. If you feel it needs more of one cheese or another, add away! When you found the right mix, add the pepper and parsley.
Serve it over noodles of your choice. For this meal, I used normal organic spaghetti noodles.
And then I put the above sirloin tips over the noodles! Amazing!
To top the evening off, Mr. Berry made us one of our favorite aperitifs, Caprise!! Mmmm!
Bon appetite folks!
Today's dish, when served a couple weeks ago, was met with the this-is-so-good-I-can't-talk silence of Mr. Berry. A good sign for sure!
Enjoy!
Sirloin Tips Serves 2
(I use Nolan Ryan's All Natural Beef for all of our beef dishes, unless I'm able to get my hands on their Grass Fed line or some local grass fed beef. I do NOT buy regular commercial beef for our family any more and one of these days, I'll get around to telling you why.)
Ingredients
1lb small cut sirloin steaks, cut into bite size pieces
4 large cloves garlic, minced
1/2 large sweet onion, chopped
1/2 cup mushrooms, chopped
1 cup kale, chopped (fresh spinach works too!)
1/4 cup arugula, chopped
3-4 Tbsp pineapple pico or salsa
Marinade of your choice
2 tsp balsalmic vinegarette
Directions
Start by briefly marinating the bite size pieces of sirloin. I used a pre-made marinade found in the produce section of our local Kroger, located with the fresh organic herbs. It's called Garden Gourmet. Here's a pic:
I let the sirloin pieces sit in that marinade for about 5 minutes. While waiting, I prepped my stir-fry pan with a tablespoon of refined coconut oil. When the pan was ready - the oil melted and warmed enough - I added the sirloin pieces, onions and garlic and sautéed until the sirloin was browned on the outside and the onions translucent.
Now add the mushrooms and kale. Then add your balsalmic vinegarette. I used a walnut & fig flavored version, but regular balsalmic vinegarette would work just fine.
Continue to sauté on a low heat setting for about 3-5 minutes, or until the sirloin is almost done to your preferred taste. One minute before pulling off the heat, add the pineapple pico. This gives the sirloin mix a nice sweet flavor!
You can serve this over rice OR over this amazing Homemade Alfredo sauce...
Alfredo Sauce
(This is another one of those recipes of mine I "play by ear" so feel free to add, subtract, remove, reduce whatever you feel necessary.)
Ingredients
1/2 stick of butter (I use unsalted organic butter)
3 cloves garlic, minced
1 small container whipping cream
Shredded Parmesan cheese
Shredded Romano cheese
Pepper to taste
Parsley
Directions
Melt the butter in a small saucepan over med-low heat. Once melted, whisk in the whipping cream. I guesstimate about 1/2 the container?? Lol!
Add the minced garlic and handfuls of both cheeses. Whisk them into the mix as they melt. Simmer a couple minutes & start your taste testing. If you feel it needs more of one cheese or another, add away! When you found the right mix, add the pepper and parsley.
Serve it over noodles of your choice. For this meal, I used normal organic spaghetti noodles.
And then I put the above sirloin tips over the noodles! Amazing!
To top the evening off, Mr. Berry made us one of our favorite aperitifs, Caprise!! Mmmm!
Bon appetite folks!
Thursday, September 27, 2012
Spinach & Mushroom Pasta
Holy cannoli! I cooked up this fabulous (and extremely healthy & delicious) pasta dish last night and much to my surprise, it received rave reviews from Mr. Berry! (a big deal for me!) So, since it is uber healthy and uber easy to make, I decided that I'd share it with my friends here. Forgive me for the lack of pictures...I didn't think to start taking any until I was halfway through cooking!
One thing y'all have to understand, before I start listing ingredients, is when it comes to cooking I'm what one could call a "winger". I'm fortunate to be blessed with a natural ability to cook - often making "something out of nothing". So I'm not necessarily one who pays attention to portion sizes when it comes to ingredients. That being said, please take the following list with a grain of salt and please be sure to adjust as you see fit for your tastes and preferences!!
Spinach & Mushroom Pasta (Serving for 2 - with leftovers!)
Ingredients:
1 box of bow tie pasta (for best health results use gluten free, whole wheat, or organic)
2 1/2 Tbsp organic coconut oil
1 1/4 Tbsp organic, unsalted butter
1 small container blue cheese crumbles (found in the fancy cheeses of the deli department, I think they're about 16oz??)
1/2 bunch of fresh spinach (I suppose you could use canned, but you'd be sacrificing the vitamin content, so I don't recommend it)
1/2 container shiitake or baby portabella mushrooms (again, you could use canned, but I don't recommend it)
pepper to taste
Directions:
Cook the pasta: Add necessary water (follow the box's directions, if needed) and 1 Tbsp coconut oil to large pot and boil. Add pasta and cook until it's al dente! Drain. Add 1/2 Tbsp coconut oil to noodles and stir to prevent sticking and add flavor.
While water is boiling & pasta is cooking, add last Tbsp coconut oil to a pan and saute mushrooms.
Chop the spinach and add it to the pan, for just a few moments. (This is completely optional. You may choose to add raw spinach, which is fine, we just prefer ours slightly warmed.) Remove the spinach mixture and add to pasta.
Melt the butter in small saucepan. Once melted, slowly stir in blue cheese crumbles until they are melted. Season with pepper as you wish. Pour the sauce over the pasta and mix well.
Serve warm with pita or homemade bread!
The Health Benefits:
Spinach is rich in vitamins, including A, E, K. and C. It is also overflowing in many of your healthy minerals and protien as well. It is filling and nutritious.
Mushrooms are a great source of vitamin D, and a good source of protien, iron, zinc and manganese. It is also low in saturated fat and cholesterol- just like the spinach!
The blue cheese itself is a good source of protein, calcium and phosphorus.
Both the spinach and blue cheese are high in sodium, so no salt is necessary for this dish.
The coconut oil: I'm sure it sounds like a lot, and you're welcome to cut back as much as you want, but I used the oil to keep the pasta mix "fluid" and non-sticky - a personal preference. Plus, as you may have previously read, coconut oil has tons of benefits - many more than can be listed here!
That's it! Would love to hear if any of you tried this and what you thought about it, especially if you made your own variances!
One thing y'all have to understand, before I start listing ingredients, is when it comes to cooking I'm what one could call a "winger". I'm fortunate to be blessed with a natural ability to cook - often making "something out of nothing". So I'm not necessarily one who pays attention to portion sizes when it comes to ingredients. That being said, please take the following list with a grain of salt and please be sure to adjust as you see fit for your tastes and preferences!!
Spinach & Mushroom Pasta (Serving for 2 - with leftovers!)
Ingredients:
1 box of bow tie pasta (for best health results use gluten free, whole wheat, or organic)
2 1/2 Tbsp organic coconut oil
1 1/4 Tbsp organic, unsalted butter
1 small container blue cheese crumbles (found in the fancy cheeses of the deli department, I think they're about 16oz??)
1/2 bunch of fresh spinach (I suppose you could use canned, but you'd be sacrificing the vitamin content, so I don't recommend it)
1/2 container shiitake or baby portabella mushrooms (again, you could use canned, but I don't recommend it)
pepper to taste
Directions:
Cook the pasta: Add necessary water (follow the box's directions, if needed) and 1 Tbsp coconut oil to large pot and boil. Add pasta and cook until it's al dente! Drain. Add 1/2 Tbsp coconut oil to noodles and stir to prevent sticking and add flavor.
While water is boiling & pasta is cooking, add last Tbsp coconut oil to a pan and saute mushrooms.
Chop the spinach and add it to the pan, for just a few moments. (This is completely optional. You may choose to add raw spinach, which is fine, we just prefer ours slightly warmed.) Remove the spinach mixture and add to pasta.
Melt the butter in small saucepan. Once melted, slowly stir in blue cheese crumbles until they are melted. Season with pepper as you wish. Pour the sauce over the pasta and mix well.
Serve warm with pita or homemade bread!
The Health Benefits:
Spinach is rich in vitamins, including A, E, K. and C. It is also overflowing in many of your healthy minerals and protien as well. It is filling and nutritious.
Mushrooms are a great source of vitamin D, and a good source of protien, iron, zinc and manganese. It is also low in saturated fat and cholesterol- just like the spinach!
The blue cheese itself is a good source of protein, calcium and phosphorus.
Both the spinach and blue cheese are high in sodium, so no salt is necessary for this dish.
The coconut oil: I'm sure it sounds like a lot, and you're welcome to cut back as much as you want, but I used the oil to keep the pasta mix "fluid" and non-sticky - a personal preference. Plus, as you may have previously read, coconut oil has tons of benefits - many more than can be listed here!
That's it! Would love to hear if any of you tried this and what you thought about it, especially if you made your own variances!
Friday, September 21, 2012
Put the Lime in the Coconut Oil
Coconuts! Ah! Just thinking of them conjures up their smell in my mind. Inciting a flood of sensory day dreaming with images of waves gently crashing on the beach, cool salty breezes, soft sand on my toes, and of course, the whining sound of the line on my fishing pole being taken out by an unknown but obviously formidable foe!
I did say day dreaming...
Though I'm sure coconuts might conjure up similar images for you, lackadaisical days on the beach is not what I will be discussing today. Instead, I'd like to talk about the benefits of coconuts to your health and well being.
Coconut Palms are extremely versatile plants with various aspects of it being used to create buttons, ropes, sacks, brooms, mats, containers, brushes, makeup, potting compost, bridges, drums and other musical instruments, small canoes, toothbrushes, food stuffs, charcoal, and even fuel - just to name a few. Most importantly and scarcely known though, are the health benefits from the ingestion or topical use of coconut, specifically coconut oil.
For years coconut oil has been considered one of the "bad" oils because of it's high content of saturated fat. However, not all saturated fats are created equal. All fatty acids (including "good" monounsaturated and polyunsaturated fats) have a classification based on the molecular size within itself. In lamen's terms, each fat is broken down into how physically long the fat is, when looked at under a microscope. Fortunately, scientists were at least nice enough to label them simply: short-chain fatty acids (SCFA), medium-chain fatty acids (MCFA), long-chain fatty acids (LCFA), and very-long-chain fatty acids (VLCFA). The typical human diet consists of saturated and unsaturated fats that are mostly composed of LCFAs, which have a negative effect on humans because they take longer to digest. LCFAs move through the body and deposit plaque (what we see as "fat") along the way, which contributes to increased cholesterol, clogged arteries, and of course, heart disease. However, SCFAs and MCFAs do NOT have a negative effect on the body, as they are absorbed directly into the blood and travel straight to the liver where their good nutrients are processed. Non-hydrogenated or partially hydrogenated coconut oil's saturated fats are mainly composed of MCFAs, ie: the good saturated fats. Early studies (dating back to the 1950's through the 1980's) used hydrogenated and partially hydrogenated coconut oil. This process actually creates synthetic trans-fats (lab created LCFAs), so it's no wonder that coconut oil had been demonized for so long!
The health benefits, uses and recipe listed below apply to unrefined (virgin, extra-virgin) and refined (RBD) coconut oil. (of course, unrefined coconut oil would be the healthiest option, with the most nutrients being available, but refined works just as well)
General Health & Wellness
Appetite Suppressant/Weight Loss - the fat in the coconut oil releases hormones that slow the movement of food through the digestive system, allowing the "full" feeling to last longer
Digestion - aids in the absorption of calcium, vitamins, minerals, & amino acids, controls parasites & fungi that cause indigestion
Metabolism & Energy - stimulates metabolism, improves thyroid function, and boosts energy and endurance, much healthier pick-me-up option over "5 Hour Energy"
Stress Relief - coconut oil massaged into the temples relives mental fatigue
Chronic Health Problems
when ingested (unless otherwise noted) it will aid in preventing, relieving or curing:
Acid Reflux (taken after a meal)
Acne (coconut oil is anti-bacterial & anti-fungal, applying topically & ingesting will reduce acne)
Alzheimer's (great article about the possibility of using coconut oil as a cure: http://www.coconutketones.com/whatifcure.pdf)
Blood Pressure Regulation
Cancer (shown to prevent colon & breast cancer in lab tests)
Carpal Tunnel Syndrome
Cholesterol
Colds & Viruses
Decongestant (same use as Vick's Vapor Rub, but healthier & cheaper!)
Depression
Diabetes (stabilizes blood sugar, helping cravings)
Eczema (works both internally and topically)
Gas
Glaucoma
Heart Disease
Hormone Regulator
Immune System Builder
Inflammation
Influenza
Kidney Stones (aids in dissolving them)
Menopause (reduces hot flashes)
Menstruation (reduces cramps, regulates flow)
Migraines
Osteoporosis
Pneumonia
Spider Veins
Stomach Ulcers
Thyroid Function
Urinary Tract and Yeast Infections (can also apply topically for relief in the later)
Sporadic Health Issues
Age Spots (applied topically will encourage fading)
Antacid (coconut oil and cinnamon alleviates heartburn)
Bites, Bruises, & Burns (applied topically will reduce itching, swelling, redness, reduces infection, & promotes healing)
Cuts & Scrapes (applied topically it protects the wound, kills bacteria & speeds healing process)
Food Poisoning
Impotence
Insomnia
Leg Cramps
Nausea
Nose Bleeds (apply topically to inside nostril for prevention of burns & cracks due to weather or allergies)
Oral Health
Snoring
Personal Hygiene/Care
After Shave (I make and sell these!!)
Body Scrub (I make and sell these too! They work!)
Chapstick
Dandruff
Deodorant
Eye Cream
Face Wash (guess what? I make & sell these too!)
Hair Conditioner
Hand Cleaner
Insect Repellent
Lubricant (not compatible with latex)
Makeup Remover
Moisturizer
Shampoo
Sunless Tan Lotion (mix coconut oil with used coffee ground. use as body scrub before your shower)
Toothpaste
Wrinkle Prevention & Reducer
Kitchen Uses
Butter/PAM Substitute
Ice Cubes
Seasoning Cutting Boards
Salad Oil (50/50 mix with EVOO)
Rust Preventer & Remover (for metal utensils, pots/pans, etc)
Squeaky Hinges
Sink (& Tub!) Cleaner (wipe thin layer on surface, wait approx. 10 min, clean with baking soda/vinegar mix. will remove soap scum!)
and so, SO much more!!!
One amazing woman did the research and compiled as list of 333 uses for coconut oil alone!!! You can read all 333 here: http://www.hybridrastamama.com/2012/08/333-Uses-For-Coconut-Oil.html
So now you know the benefits and are ready to run out and purchase some coconut oil; but if you're like me, there's probably one nagging thought at the back of your mind. Coconut oil doesn't become a liquid until 75*, so how do you ingest it? The answer is really very simple. Some people take it straight from the spoon. That's completely safe to do, but I am not personally a fan of that. Here are some of the ways my husband & I get our daily intake:
* Cook with it! I use it instead of butter now for just about everything that ends up in a skillet or pot! Frying eggs, veggies, and meats, or boiling noodles.
* Add it to blended drinks
* Use it in salad dressings
* Bake with it! I do most of my baking in the fall and winter months, so I haven't had an opportunity to actually go this route yet, but I will be shortly!
* Add to steamed or sauteed vegetables or potatoes prior to seasoning.
There are literally tons of ways you can ensure you get coconut oil in your diet! You're limited only by your own creativity!
One way worth trying is through homemade candy. This simple recipe came via www.hybridrastamama.com:
Ingredients
For more information on coconut oil, it's benefits and uses, or to purchase some check out: http://www.tropicaltraditions.com/faq.htm
I did say day dreaming...
Though I'm sure coconuts might conjure up similar images for you, lackadaisical days on the beach is not what I will be discussing today. Instead, I'd like to talk about the benefits of coconuts to your health and well being.
Coconut Palms are extremely versatile plants with various aspects of it being used to create buttons, ropes, sacks, brooms, mats, containers, brushes, makeup, potting compost, bridges, drums and other musical instruments, small canoes, toothbrushes, food stuffs, charcoal, and even fuel - just to name a few. Most importantly and scarcely known though, are the health benefits from the ingestion or topical use of coconut, specifically coconut oil.
For years coconut oil has been considered one of the "bad" oils because of it's high content of saturated fat. However, not all saturated fats are created equal. All fatty acids (including "good" monounsaturated and polyunsaturated fats) have a classification based on the molecular size within itself. In lamen's terms, each fat is broken down into how physically long the fat is, when looked at under a microscope. Fortunately, scientists were at least nice enough to label them simply: short-chain fatty acids (SCFA), medium-chain fatty acids (MCFA), long-chain fatty acids (LCFA), and very-long-chain fatty acids (VLCFA). The typical human diet consists of saturated and unsaturated fats that are mostly composed of LCFAs, which have a negative effect on humans because they take longer to digest. LCFAs move through the body and deposit plaque (what we see as "fat") along the way, which contributes to increased cholesterol, clogged arteries, and of course, heart disease. However, SCFAs and MCFAs do NOT have a negative effect on the body, as they are absorbed directly into the blood and travel straight to the liver where their good nutrients are processed. Non-hydrogenated or partially hydrogenated coconut oil's saturated fats are mainly composed of MCFAs, ie: the good saturated fats. Early studies (dating back to the 1950's through the 1980's) used hydrogenated and partially hydrogenated coconut oil. This process actually creates synthetic trans-fats (lab created LCFAs), so it's no wonder that coconut oil had been demonized for so long!
The health benefits, uses and recipe listed below apply to unrefined (virgin, extra-virgin) and refined (RBD) coconut oil. (of course, unrefined coconut oil would be the healthiest option, with the most nutrients being available, but refined works just as well)
General Health & Wellness
Appetite Suppressant/Weight Loss - the fat in the coconut oil releases hormones that slow the movement of food through the digestive system, allowing the "full" feeling to last longer
Digestion - aids in the absorption of calcium, vitamins, minerals, & amino acids, controls parasites & fungi that cause indigestion
Metabolism & Energy - stimulates metabolism, improves thyroid function, and boosts energy and endurance, much healthier pick-me-up option over "5 Hour Energy"
Stress Relief - coconut oil massaged into the temples relives mental fatigue
Chronic Health Problems
when ingested (unless otherwise noted) it will aid in preventing, relieving or curing:
Acid Reflux (taken after a meal)
Acne (coconut oil is anti-bacterial & anti-fungal, applying topically & ingesting will reduce acne)
Alzheimer's (great article about the possibility of using coconut oil as a cure: http://www.coconutketones.com/whatifcure.pdf)
Blood Pressure Regulation
Cancer (shown to prevent colon & breast cancer in lab tests)
Carpal Tunnel Syndrome
Cholesterol
Colds & Viruses
Decongestant (same use as Vick's Vapor Rub, but healthier & cheaper!)
Depression
Diabetes (stabilizes blood sugar, helping cravings)
Eczema (works both internally and topically)
Gas
Glaucoma
Heart Disease
Hormone Regulator
Immune System Builder
Inflammation
Influenza
Kidney Stones (aids in dissolving them)
Menopause (reduces hot flashes)
Menstruation (reduces cramps, regulates flow)
Migraines
Osteoporosis
Pneumonia
Spider Veins
Stomach Ulcers
Thyroid Function
Urinary Tract and Yeast Infections (can also apply topically for relief in the later)
Sporadic Health Issues
Age Spots (applied topically will encourage fading)
Antacid (coconut oil and cinnamon alleviates heartburn)
Bites, Bruises, & Burns (applied topically will reduce itching, swelling, redness, reduces infection, & promotes healing)
Cuts & Scrapes (applied topically it protects the wound, kills bacteria & speeds healing process)
Food Poisoning
Impotence
Insomnia
Leg Cramps
Nausea
Nose Bleeds (apply topically to inside nostril for prevention of burns & cracks due to weather or allergies)
Oral Health
Snoring
Personal Hygiene/Care
After Shave (I make and sell these!!)
Body Scrub (I make and sell these too! They work!)
Chapstick
Dandruff
Deodorant
Eye Cream
Face Wash (guess what? I make & sell these too!)
Hair Conditioner
Hand Cleaner
Insect Repellent
Lubricant (not compatible with latex)
Makeup Remover
Moisturizer
Shampoo
Sunless Tan Lotion (mix coconut oil with used coffee ground. use as body scrub before your shower)
Toothpaste
Wrinkle Prevention & Reducer
Kitchen Uses
Butter/PAM Substitute
Ice Cubes
Seasoning Cutting Boards
Salad Oil (50/50 mix with EVOO)
Rust Preventer & Remover (for metal utensils, pots/pans, etc)
Squeaky Hinges
Sink (& Tub!) Cleaner (wipe thin layer on surface, wait approx. 10 min, clean with baking soda/vinegar mix. will remove soap scum!)
and so, SO much more!!!
One amazing woman did the research and compiled as list of 333 uses for coconut oil alone!!! You can read all 333 here: http://www.hybridrastamama.com/2012/08/333-Uses-For-Coconut-Oil.html
So now you know the benefits and are ready to run out and purchase some coconut oil; but if you're like me, there's probably one nagging thought at the back of your mind. Coconut oil doesn't become a liquid until 75*, so how do you ingest it? The answer is really very simple. Some people take it straight from the spoon. That's completely safe to do, but I am not personally a fan of that. Here are some of the ways my husband & I get our daily intake:
* Cook with it! I use it instead of butter now for just about everything that ends up in a skillet or pot! Frying eggs, veggies, and meats, or boiling noodles.
* Add it to blended drinks
* Use it in salad dressings
* Bake with it! I do most of my baking in the fall and winter months, so I haven't had an opportunity to actually go this route yet, but I will be shortly!
* Add to steamed or sauteed vegetables or potatoes prior to seasoning.
There are literally tons of ways you can ensure you get coconut oil in your diet! You're limited only by your own creativity!
One way worth trying is through homemade candy. This simple recipe came via www.hybridrastamama.com:
Ingredients
· 1 cup coconut oil, melted
· 1 cup unsweetened cocoa powder
· 1/2 cup honey
Directions
· Pour the coconut oil into a bowl, and sift in the cocoa, stirring to
blend evenly.
blend evenly.
· Stir in the honey, and mix until smooth.
· You can pour it into a glass dish (lightly coated with coconut oil) or
silicone mini muffin cups and refrigerate until hard.
silicone mini muffin cups and refrigerate until hard.
· If using a glass dish, cut into one inch squares.
For more information on coconut oil, it's benefits and uses, or to purchase some check out: http://www.tropicaltraditions.com/faq.htm
Wednesday, September 12, 2012
Seasonal Eating
Welcome to the first installment of what I hope will be a long and informative run on healthy and sustainable eating habits! I assume the vast majority of you reading this have come here from Facebook (which I very much appreciate!) but please, don't forget to share with family and friends!! And don't forget feedback please! I love the comments, discussions, criticisms, etc. So lay it on me!
What is seasonal eating?
It probably seems relatively obvious what it should be, but if you're new to sustainable living, it might not be. Seasonal eating means consuming products only during the months, or seasons, that they are at their peak. Thanks to our ever expanding global trade, modern grocery stores, with their aisles and shelves full of the same products year round, imply to the consumer that there is no difference between a tomato bought and consumed in May or November; or that even chicken is the same whether it is harvested in the Summer or Winter.
In fact, every food product we consume - vegetables, red meats, seafood, wild game, fruits, shellfish, poultry - they all have a "best if consumed DURING" date. And that time frame can be attributed to one simple factor. Climate.
Turkey for Easter?
Have you ever stopped and questioned where our "traditional" holiday meals, specifically the meats, came from? Why is turkey THE meat to cook on Thanksgiving, why is ham so popular at Christmas, and why are hamburgers so popular in the summer? The pilgrims didn't just so happen to choose a turkey because it was better tasting than a slice of beef from a cow (I mean really, that's not just a Texas thing, right?!). Young turkeys reach maturity in the fall. And anyone who is even partly a fan of meat knows that the best meat comes off of young, tender animals! The same goes for hogs harvested in the fall. Traditionally, once a hog was harvested, it was salted and set to cure in a cool dry area. By the time mid-winter rolled around, the hog was perfect for roasting! The original form of ground beef came from the "left overs" of a cow or steer after it is harvested and cut into the prime (favorite) cuts. The bones and other larger pieces were generally used for soups and creating roues which were consumed in the fall and winter months, along with the briskets, chucks, and other roasts. Smaller steaks are left for the spring, with "everything else" leftover being mixed with some herbs and a dry emulsifier (such as bread crumbs, raw eggs, or rolled oats) to create meatloaf and hamburgers to be enjoyed in the later spring and summer months.
Every meat product had its season for when it was best consumed, based largely on the biological habits of the animals during given times of year. This is true for vegetables & fruits, seafood, and wild game too. As the Byrds once sang, (or should we give the credit to the book of Ecclesiastes?) "To everything there is a season, and a time to every purpose under heaven." Each and every single thing we eat, has a season. That season varies based on your specific location though. At the end of this post are some general seasonal guidelines based on typical Texas climates.
Why eat Seasonally?
There's a four fold reason eating seasonally is important, and the first two reasons go hand in hand. When food is ready for harvest, the flavor and the nutritional value of that food item is at its peak. True, we now have the technology and capability to grow many of our items year round, or import those that we can't, but the flavor just isn't the same and neither are the nutrients on the inside. Take tomatoes for example. We've all been to the grocery store and seen the tomatoes that were bright red, slightly firm & smelled delicious and then in the same store, months later, seen the tomatoes that were pale red, hard and had an industrial type smell, or just no smell at all. Chances are those bright red tomatoes were grown locally and harvested during the summer and fall months, while the paler, more firm ones were shipped in from elsewhere.
The third reason for eating seasonally is cost. It is cheaper for the producer, grocer, and you, the consumer, to eat seasonally. Like with the majority of markets, when there is an influx of an item, prices drop; when the items are scarce, prices rise. Don't believe me? Refer back to our tomatoes. The price per pound of tomatoes at your Kroger, H-E-B, or other local grocery store is going to be cheaper during the summer and fall months than they will in the winter or early spring months. This is because the majority of tomatoes (in Texas) are shipped in from Mexico during the winter and spring, adding to the overall cost the grocer has to pay to provide the tomatoes for you.
Perhaps the most important reason for eating seasonally though is sustainability. Eating seasonally puts less of a demand on suppliers for items not in season, which not only keeps prices down, but also reduces the carbon footprint of the agricultural system (of which we ALL are a part). Our food travels, on average, between 1,500 to 2,000 miles to get from the farm to the plate. That is a LOT of fossil fuel! Too much, in fact! In the United States, it is estimated that we input 10 kcal of fossil fuel energy for every 1 kcal of food energy that we intake! The amount of CO2 that this generates is massive! Also, due to the length of time in shipping, a lot of produce is picked before it has ripened. It is later ripened with gas after it arrives at it's destination (the last stop before the grocery store), or it is over processed in factories to make it stable and safe for retail sale. This early picking prevents the produce from reaching natural maturity, which not only gives it a different flavor, but it also reduces the amount of available nutrients in it.
Imagine being able to eat your food and know that you not only are getting the absolute most you can from it, but that you are also doing your part to reduce the amount of CO2 we emit into the atmosphere! It is possible! Eating seasonally is the first step in that direction. Purchasing your foods (not just produce, but meats also!) locally is the next step. Farmers markets, Community Supported Agriculture (CSA) groups, and private farms are all available to sell their locally grown products; some might even be closer than you think! You can use the following two links to help you find suppliers of locally grown produce and meat:
http://www.localharvest.org/
http://www.eatwild.com/products/index.html
Change is Tough
No one ever said change was easy, especially when it comes to changing our eating habits. My family is still working on trying to eat more seasonally, and let me tell you, it's tough! Case in point, I love Alaskan Salmon! It is one of the best fish you can possibly eat (I plan to write a post all about salmon in the future!), but did you know that the average Alaskan Salmon steak travels over 10,000 miles before ending up on a plate in Southeast Texas? (The salmon is caught in Alaska, transported to an Alaskan port where it is shipped to Japan for processing. Once cleaned and filleted, it is shipped back to Alaska for packaging, and then shipped down to the lower 48 for retail.) Knowing this, I've made a personal effort to reduce the amount of salmon I eat a year, and be more mindful of the season it is harvested in as well.
It is a tough road to take, but if you are serious about being healthier than you are now, living more sustainably, and/or reducing your carbon footprint, then seasonal eating is the first step in the right direction!
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