Time to FERMENT!

I have been having fun this week. In my spare time, ;-) with fermenting.

I bought The complete idiot's guide to fermenting forever ago and I am just now reading it and trying out the recipes. And of course I am referencing my Nourishing traditions book

Tonight we will be tasting our first batch of dill pickles and carrots for dinner. I am very excited.

Right now I have going on the counter....
More garlic ginger carrot sticks
Kimchi
Garlic sauerkraut
Cream cheese
Yogurt

All milk products are being made with REAL milk from Pasture's Delights!  Thank you Mark!!

Once I collect the whey from my cream cheese and yogurt, I will be fermenting some local asparagus! I can't wait.

I will keep you posted on how things taste. :-)

Stay GREEN,
Kerri

Garlic Saurkraut

Dill pickles

Garlic carrot sticks

Kimchi

REAL milk yogurt starter

REAL milk cream cheese

Living Beyond Organic with Jordan Rubin

I have recently stumbled upon a show on TBN called Living Beyond Organic by Jordan Rubin.  And WOW am I in love.  He teaches all of the eating principles I live by and has taught me many new things.  Watch his first episode here and his second episode here.  Go to YouTube and type in Living Beyond Organic to watch more of his videos and tv shows.  His story is amazing.

Fortunately, I recorded 4 of the Living Beyond Organic tv series and I just keep watching them over and over.  He gives a website for their recipes, but when I go there I can't find many of the recipes.  So, over the course of a few days I have re watched the cooking portion of the tv series and have written down the recipes and ingredients.  They are not perfect but they are close.  So, when you see a recipe below and there are no measurements, that is why....just go with your gut.  :-)  

Later I may go back in and create a Living Beyond Organic button and singly file these recipes under that button, for today you are getting all the recipes in one place.  :-)

Below I am posting Jordan's recipes (and The Juice Lady).  They are not only juicing recipes but main course recipes too.  All things that I want to try.

Hope you enjoy them.  I am getting ready to go juice right now.  :-)

I did contact the website asking for them to give the recipes, if they do I will come back in here and update these.  

Jordan is part of a Direct Marketing program with Living Beyond Organic which I think is very cool.  We can buy top of the line foods from him and sign up if that is something you are interested in.  I love how, he doesn't only point out the best foods to eat, but he has taken the steps, has his own farms and creates the healthy foods for us to buy (top of the line from what I can see).  I may buy Amaise in the future if I can't find it at EarthFare or WholeFoods.  But for now I am shopping and making due with local products.

Amasie is a new cultured dairy beverage, easier to digest and packed full of probiotics and tons of other good for us vitamins and minerals. If you can't find it use organic kefir or yogurt.  I will be receiving Milk Kefir grains in 2 weeks and I will be making my own Raw Milk Kefir.  I can't wait!!!! 

RECIPES:

Jordan's Raw Smoothie

2 cups Amaise Cultured Beverage(Organic Kefir or Organic Yogurt)of Goat or Sheep milk

½ c Organic Strawberries

½ c Organic Blackberries

2-3 tbsp Coconut Cream

1 tbsp Flax seed oil

1 tsp-1 tbsp Raw honey

Raw Protein Powder (organic, sprouted beans)

Can make Popsicles or ice cream with this too.

Juice Blend (The Juice Lady. Cherie Cabom, MS.  Wrote The Juice Lady’s Living Foods Revolution)

1 Organic Cucumber Peeled

Organic Kale (1 stalk)

Organic Collard Green

Organic Swiss Chard (1 stalk)

3 whole organic carrots

1 organic lemon, peeled but leave white pith

Chunk of organic ginger root

Green powder (super food)

Place this juice in the blender.

Then add 2 organic avocados, peeled and sliced and blend.

Curb Your Cravings (The Juice Lady)

First juice to get….

½ cup Organic Spinach and celery juice

½ cup Organic apple juice

½ cup organic spinach

1-2 tbsp Tahini

¼ c-1/2 cup frozen banana

Ice cubes

Blend.

Probiotic Pancakes

3 cups Amaise (honey flavored), Yogurt or Kefir

2 Eggs (beaten)

1 cup Whole Grain Flour (grind if you can yourself)

1-2 tbsp Honey (if you do not use honey flavored Amaise)

1-2 tsp Vanilla

½-1 tsp Cinnamon

Coconut oil on the griddle

Topping: blueberries (wild are the best for higher antioxidants), yogurt (Greek) and real maple syrup, honey butter.

Chocolate Fondue

1 cup Italian organic, chocolate unsweetened dark chocolate (it has flax seed in it and probiotics)

1-2 tbsp raw honey

½ cup Amaise

½ cup raw cream

Serve with dates, strawberries, apricots, walnuts, blackberries, dried cherries, pineapples and pecans.

Eggs Benedict

Get water boiling.  Gently pour from a small bowl/dish raw egg into 3 inches of boiling water.  Cook for a few minutes.  Remove with a slotted spoon.  And lay on an English muffin (sprouted preferred).

Hollandaise sauce

3 room temperature egg yolks

Lemon juice

Cayenne

Dribble in hot hot boiling butter while blender is running.

Salmon Burgers

Onions

2 eggs

Lemon juice

¼ c Parsley fresh

½ tsp-1 tsp Cayenne pepper

Basil

Mush it up.

2 cups Wild Caught Salmon (Sockeye is the best)

(Snapper, Sea bass, Flounder, Sole)

Sauce for Burgers

Organic Mayo (no canola oil!!)

Lemon juice

Ginger juice (small amount)

Basil

Rainbow slaw serve/salmon burgers

¼ c Mayo

2 tbsp Raw honey

Apple cider vinegar

Celery Seed

Purple and Green Cabbage

Purple Onion

Shredded Carrots

Apples

Chicken Lettuce Wraps

Onion (sauté in wok)

Coconut oil, olive (do not go beyond the smoke point)

2 cups Precooked pastured organic chicken (dark meat)

Minced Garlic

Water chestnuts

Green onion

Red pepper flakes

Sauce

Rice wine vinegar

Light soy sauce or Tamari (namashoyu) (miso is good) (nato) Fermented ONLY

Ginger

-Dressing

Miso paste red or yellow (comes from fermented soy)

Sesame oil

Ginger, fresh

Tamari

-Salad

Snow Pears

Grated Carrots

Radicchio lettuce

Bib lettuce to hold the chicken, roll the bib lettuce.

Halibut Dijon with Quinoa Pilaf and Veggies

Cover the top of the halibut with Amaise (substitute with whole milk, yogurt or kefir) mixed with Dijon

Sauté already cooked quinoa, red pepper, chopped green onions and she added something else…looked like some sort of nuts.

Roast broccoli, zucchini, peppers, carrots and asparagus in a stainless steel pan with coconut oil or butter or water.

Healthy Raw Ketchup

Studies involving the tomato have cropped up all over the world. Tomatoes are rich in lycopene and antioxidants. This ketchup makes for a healthy addition to your Green Fed burgers or hot dogs. 

Ingredients:
1 cup organic tomato, chopped
1 cup organic sun-dried tomatoes, soaked for 30 minutes, drained, and chopped
1 Tablespoon fresh organic garlic, minced
10 fresh organic basil leaves
3 organic dates, pitted
1/4 cup extra virgin olive oil
1 teaspoon Celtic sea salt
1- 2 Tablespoons Bragg’s raw, unfiltered apple cider vinegar

Directions:
Blend all ingredients together until it forms a paste.
Makes about 2 1/2 cups
From The Juice Lady’s Living Foods Revolution by Cherie Calbom

Ranch Dinner

Ranch Dinner Menu: Green Fed Steak with Delicious Garlic-Herb Rub, Mashed Sweet Potatoes, and Roasted Veggies.

Ingredients:
Green Fed steak – 1-2 pounds
3-4 medium sized sweet potatoes
Mixed veggies of your choice

Garlic-Herb Rub:
1 tablespoon extra virgin olive oil
1 teaspoon finely minced garlic
1 teaspoon crushed sage
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Pinch cayenne pepper

Directions:
Mix all the ingredients together in a small bowl. Use about 1 teaspoon of the rub for each side of the meat. Let the meat marinate for 30 minutes to 1 hour at room temperature before cooking.
Grill the steak to the desired temperature, along with the vegetables. Peal sweet potatoes, cut into small pieces and boil until tender. You can add butter, coconut oil or even plain Amasie or yogurt. Honey is a great option to sweeten up the mashed potatoes even more.

Posted by Beyond Organic at 8:05 AM 

Healthy Power Burgers

We love this recipe because it “sneaks” vegetables into your burger, which makes it great for your little ones. Feel free to substitute in different veggies—Portobello mushrooms and eggplant make for a hearty burger!

Ingredients:
1/4 cup organic veggies such as yellow onion, green onion, zucchini and yellow squash
chopped 3/4 pound Beyond Organic Green Fed ground beef
2 Tablespoons organic parsley, chopped

Directions: 
Sauté the vegetables over medium heat until tender, about 8-10 minutes. In a medium bowl, combine the sautéed vegetables with the ground beef and parsley. Work the mixture with your hands until well combined. Form into four patties and grill until done—when no pink remains and the juices are clear.
Serve on sprouted whole grain buns, as an open-face burger on lettuce leaves or between two lettuce leaves Serves 4 Adapted from The Coconut Diet by Cherie Calbom.

Posted by Beyond Organic at 7:19 AM 

Ranch Breakfast

Eggs sunny-side up with Turkey Sausage, AMASAI parfait, and Fresh Orange-Carrot juice with greens. 

Ingredients:
Organic or pastured eggs
Turkey sausage
Fresh fruit
Amasai (or another cultured dairy like Kefir or Greek Yogurt)
6 oranges
4 carrots

Directions: 
Cook the eggs sunny side up in a pan, with coconut oil or a healthy butter from a local farm. Be sure not to break the yolk if possible. You can season with sea salt or organic seasoning of your choice.
For the turkey sausage you can cook in a pan or a grille machine that drains the fat. Place fresh fruit on top of a bowl of Amasai. Combine carrots and oranges in a juicer for a refreshing ranch breakfast morning drink.

Cherry Grape Kale Beverage Blend

(A lot of these ingredients you can buy from Beyond Organic Living or sub your own.
The concept behind this sweet blend is to help people prepare and break a period of cleansing/fasting. This will help minimize the symptoms of a detox reaction and provide a gentle way to reintroduce solid foods to the digestive track. From the kitchen of Chef Mandy.

Ingredients:
NuVino Super Soda Grape, 1/2 cup
Plain Amasai, 1/3 cup
Gold SueroViv, 1/4 cup
Frozen Cherries, 1.5 cups
Frozen Banana, 1 chopped
Lacinato Kale, 2 medium leaves chopped
Celery, 1/2 stalk, chopped
Cucumber, 1/4 cup chopped with skins
Lime, 1 slice with rind
Raw Honey, 1- 2 tablespoons - optional
EA Live™ Sprouted Seven Blend, 1 tablespoon

Method:
Mix all ingredients into a high speed blender until smooth. Yields 3 cups.

Posted by Beyond Organic at 12:50 PM No comments: 

Chef Mandy's Beyond Organic Ranch Dressing to complete your Ranch Flatbread sandwiches!
Ingredients:
Healthy mayo, 1 cup (I prefer soy-free Vegannaise)
Plain Amasai, 1/2 cup
Dried chives, 1/2 teaspoon
Dried parsley, 1/2 teaspoon
Dried dill weed, 1/2 teaspoon
Garlic powder, 1/4 teaspoon
Onion powder, 1/4 teaspoon
Pink Crystal Salt, 1/8 teaspoon
Black Pepper, fresh ground, 1/8 teaspoon

Method:
In a small mixing bowl, whisk together all ingredients. Refrigerate for 30 minutes before serving. Yields 1 cup.

Enjoy!

Find most of these recipes click this link http://beyondorganicnetwork.blogspot.com/search/label/recipes

Happy GREEN Eating!!!!

Homemade Yogurt Push Pops

Seriously, I am so eager for SPRING to really get here.  I am aware that the calendar hanging on my refrigerator says that spring is here, but when I walk outside I begin to doubt my calendar.  Or maybe it is global warming, who knows?  Anyway, in my STRONG anticipation of warmer weather, I created these sweet little babies and I vowed today to stop wearing long sleeved shirts.  That is, until the predicted 12 inches of snow fall on the ground overnight.  Grrrrrrrrr.......  Then my long sleeved shirts may, just maybe, will end up over my head again.  :-)

My boys sampled the push-pops today with delight.  And trust me, they were soooo easy to make.  So, I no longer have to buy their organic yogurt sticks, I can make them.

I made two different types.  Chocolate honey and strawberry honey.

Here's what you need.....
-Whole/Full fat Organic Stonyfield plain yogurt (buy plain so you can control the sweetness level)
-Organic Fruit (frozen or fresh, pureed in bullet, blender or food processor)
-Organic chocolate syrup
-Local honey (raw that you slightly warm till liquid or local that has been warmed to the temperature below raw, ask your bee keeper for specifics)
-Push pops (I bought mine here from Amazon)

Pour desired amount of plain yogurt into a glass bowl.  Add desired amount of chocolate syrup and honey, stir well.  Pour into your clean push pop container.  Place in freezer
or
Pour desired amount of plain yogurt into a glass bowl.  Add desired amount of pureed organic strawberries and honey, stir well.  Pour into your clean push pop container.  Top with a slice of fresh strawberry.  Place in freezer.

I did not add the stick to the push pop until the yogurt was completely frozen.  This allowed for easier storage in my freezer.  When the boys wanted to try one today, we removed the push pop from the freezer, allowed it to set out for a little while and then stuck the push pop stick in the bottom of the push pop container.

Now, I will admit these were slightly more "icy" than the already made Stonyfield yogurt sticks we buy, I need to further research this to see what makes the commercial brand smoother.

Let me know when you try this recipe and what your family thought.  :-)

Homemade Yogurt-Made with REAL Milk

Homemade Yogurt-Made with REAL Milk

OK. Lisa, this one is for you.  :-)  This is so easy, you won't believe it.  But do remember the texture is slightly different with REAL milk (a.k.a. Raw Milk).  The end texture is more of a jello/yogurt texture, but oh so delish.  And I don't know....maybe the texture is a little different for me, as the kids played with the temperature in our refrigerator and froze the entire gallon of REAL milk that I used for this yogurt (of course after thawing it).  Lol  Oh, well...life with kids, right?!  :-)  Time will tell if the next batch will be different in texture.  I will let you know.  Here we go....

Homemade Yogurt-Made with REAL Milk
3 3/4 cups REAL milk (a.k.a. RAW milk)
1/4 cup of plain, whole organic yogurt (THHE recommends Seven Stars) I used organic Oikos Greek
1 glass quart jar (washed and dried), with lid and ring
Stainless steel sauce pan
Cooking thermometer (I have one with a cord and temp wand that I bought at Wal-Mart, when I was still shopping there, that I use all of the time)
Your oven
2-3 dish towels
1 rubber band

Scoop 1/4 cup of the plain organic whole yogurt into a clean, glass quart jar.  Seven Stars is the best brand you can find at the health food stores, after you make this batch save 1/4 cup from this batch so you can use in your next batch as your starter yogurt.

Warm the REAL milk in your stainless steel sauce pan on the stove to between 105-115F.  No enzymes or nutrition will be lost and the warmed milk allows the yogurt culture to take better than just room temperature REAL milk.  And at this temperature the milk remains REAL and RAW.

After your milk reaches 105-115F pour about 1/2 cup of the warmed milk into the glass jar and mix with the store yogurt.  Mix gently, you are not trying to be a blender, just gently swirl your spoon around in there, introducing the warmed milk to the starter yogurt.

Then pour the remaining warmed milk into the glass jar, stir gently and close the lid tightly.

Wrap the glass jar in your hand towels, leaving the bottom unwrapped and secure with rubber band.

Stick your wand from your cooking thermometer into your oven door, shut the door on the cord and preheat the oven at 170F (or the lowest temperature your oven goes) until your thermometer reads 105-115F, then turn oven off.  You will get the knack of this over time.  When you turn the oven off the temp will continue to rise.  I let it preheat for about 30 seconds and turned the oven off and watched to see what temp the thermometer was going to stop on, then turned it back on to 170F, if needed.  (If you don't have a cooking thermometer, preheat your oven at 170F for 30 second to 1 minute, then turn oven off.  Come back every 3 hours and do this again.)

Open your oven door and place your yogurt wrapped up in your hand towels, secured with rubber band inside your oven and shut door.  Depending on when you started making your yogurt, you want to try to maintain this temp until you go to bed.  Then let it sit in the oven over night (don't worry about maintaining the temp while you are asleep...just let it go.  :-) )

(Another way to incubate this is in your microwave.  This is from the Healthy Home Economist.  Wrap up the glass jar in your dish towels, secure with rubber band and place it in your microwave, leaving the light on for 24 hours, DO NOT TURN the microwave on!  Just turn the light on.  I do not have that option so I used the oven method.)

Then when you get up in the morning, you have a couple of choices.  1. Put the glass jar in the refrigerator and allow it to firm up or 2. Use a clean, never bleached receiving blanket...line a colander with the blanket, place colander into a large bowl to catch the whey and add the yogurt to the blanket inside the colander.  Let it sit in the refrigerator until desired consistency is reached.  Scrape out the yogurt and store it in a glass container.  Save your whey in another glass container and use it in one of the 10,000 ways you can use whey.  Lol

Enjoy!!!

*Adapted from www.justtryingtolivebetter.blogspot.com and www.thehealthyhomeeconomist.com  (a.k.a. THHE)