Kombucha-Part 2 Brewing

Ok, so with great delight I write that my "grow it yourself s.c.o.b.y." is GROWING!!!  Yay!  I just posted a picture to the Kombucha Part 1 blog post!  I am so excited!  

**Update...not only did he start to grow but he GREW into a beautiful healthy scoby that I am using for the 4th time today to brew a batch of Kombucha!  We looooove k'cha!!  :-)


Brewing Your Own Kombucha

What you need.....

-Glass jar preferable 2 gallon (has to be glass!)  Walmart has nice 2 gallon ones that I bought for $10.  **BIG NOTE here...glass container has to be big.  Measure the diameter (top of) your glass jar.  If if it 8 inches in diameter, then there has to be 8 inches of just air in the top of the jar.  There has to be adequate air flow in the jar.  You do not want your Kombucha to fill your glass jar to the top.

-4 organic tea bags or loose tea, not flavored (2 organic green and 2 organic black tea) or (2 tsp organic green and 2 tsp organic black.) (do not use decaf tea)

-1 1/4 cup organic cane sugar (I buy the big bag at Costco)
-12 cups (3 quarts) of Reverse osmosis water (filtered should work too)
-1 cup plain Kombucha or 1 bottle of GT's original(no flavor) Kombucha, room temperature
-Organic fruit, organic fruit juice or organic extracts (ginger, etc)
-Glass bottles (empty and cleaned with lids) NOT COLORED GLASS!!!  Clear only.*
-Wooden ladle (no metal can ever touch your s.c.o.b.y.!!)
-White cotton dish towel (never bleach these and never use colored towel)
-Large rubber band
-1 s.c.o.b.y. (if you live local to me, I will gladly give you one for free.  and your starter.)


*****Note:  DO NOT use antibacterial soap to wash the glass jar or any of the items you will use to make this Kombucha.****** (You shouldn't be using antibacterial soap either.)


What to do.....

Bring 12 cups (3 quarts) of your reverse osmosis water to a boil in a stainless steel sauce pan.  Once it is boiling stir in 1 1/4 cups of organic cane sugar.  Boil for 5 minutes to ensure all sugar is dissolved.  Remove pot from heat and turn stove off.  Place the 4 tea bags (or loose tea) in the hot, sugary water.  Let steep for 10 minutes with lid on.  (2 black and 2 green tea bags ONLY....no more.)

When the 10 minutes have passed, remove tea bags, squeezing gently to squeeze out remaining tea and place in your compost bin.  Then pour hot sugary tea into your glass jar and wait about 2 hours until the sugary tea is at body temperature ~98 degrees.  Cooler than 98 degrees is fine too.  

DO NOT EVER let your sugary tea cool overnight!!!  This is asking for mold.

(If this is not your first time brewing Kombucha, and you just left your s.c.o.b.y. in the glass brewing jar while you made a new batch of sugar tea, DO NOT pour the sugar tea over the s.c.o.b.y. until the sugar tea is cooled to body temperature or cooler.  Pouring HOT sugar tea over your s.c.o.b.y. could kill your s.c.o.b.y.)

Once your sugar tea has cooled to body temperature, you can now pour your 1c Kombucha starter or bottle of GT's original Kombucha into the sugar tea water.   

Now, with clean hands, gently lay your s.c.o.b.y. on top of the liquid.  It might sink, it might not, if it does sink it will float back to the top within 1 day.

Cover your glass jar with a clean (never been bleached) WHITE dish rag or towel and secure with a rubber band around the lip of the jar, holding the dish rag or towel in place (we don't want gnats or dust getting into our Kombucha).

Place glass jar in a safe location, that is not in direct sunlight, not in a closet, not in a kitchen where there are food particles flying around.  Somewhere that stays fairly warm and a room that does not have a ceiling fan.  76 degrees is preferable, but not a necessity.  The room needs to be a quiet room, not a room where there is a lot of chaos (which honestly is no where in my house and my Kombucha brews just fine :-) ).  Temperature affects how fast or slow your Kombucha brews.  We actually keep ours in our den.

In the hot months, check your Kombucha after 6 days, if it is starting to taste tart, bottle it now if you want a fizzy tasting Kombucha.  In the winter I let my first brew go 9-10 days before I bottle.  If you don't like fizzy, bottle and immediately place in your refrigerator.  

You will also see that your s.c.o.b.y. is growing, there should be a new layer on top.  If you ever see green mold growing on top, something has gone wrong.  There should not be blue or green mold.  Throw the batch out and start all over.  

This is what you want your Kombucha to look like when brewing.  Weird I know.

In the summer months, after about 6 days of brewing your Kombucha should be ready to bottle.  In the Winter 9-10 depending on the temperature of your house and how tart you like your Kombucha.  You are looking for a slightly sweet yet tart taste.  So, grab a utensil (NOT METAL, use a wood or plastic spoon) and taste your Kombucha brew.  You can gently press down on the top of the s.c.o.b.y. to retrieve some Kombucha on your spoon.  If you like it more sour tasting, brew for another couple of days, checking the flavor each day.

I bought this little baby on Amazon.

Temperature plays a huge roll on brewing time when it comes to Kombucha.  For example, where I live it is freezing cold right now, so I let my Kombucha brew in the brewing jar for 9-10 days, then bottle with fruit and brew another 2 days.  This is perfection for me in the winter.

In the summer, I brew for 5-7 days, then bottle with fruit and brew the bottles another 1-2 days, depending on the temperature in the house.

***When I first started brewing Kombucha I went with the shorter amount of days because I needed it sweeter.  Now that I have been drinking it for awhile I like it tarter.  And the longer you brew, the more good benefits in your Kombucha.  

When the Kombucha has reached a flavor you desire, and if you want to make it fizzy like a pop.  Follow the instructions below*.  If you do not want your Kombucha to have fizz stop here and use a kitchen funnel to slowly pour your Kombucha into your already cleaned and prepped glass bottles (do NOT use a metal ladle or spoon here).  I have been saving my GT's Kombucha glass bottles, Bionature strained tomato glass bottles and club soda bottles to use for my Kombucha, these are my favorite.  Anything glass will work with a top that you can screw on tightly. I am finding that the neck of the glass bottle determines how much fizz you get, if any from some bottles.  Don't fill you Kombucha to the top of the bottle.  Give it room to get fizzy.

*If you would like to add flavor to your Kombucha, now is the time.  And keep in mind, this is all personal preference.  You can do just about anything you want here....strawberries, blueberries, raspberries, mango, kiwi, cherries...my first batch I am going to juice organic pears and add some of the pear juice and organic ginger extract to the bottom of each of my bottles before I fill them with my Kombucha brew.  (*Update...I did not do this.  Organic pears were out of season.  So, I pureed organic strawberries.  I highly suggest juicing them, if you have a juicer, if not puree is fine but there will be pieces of strawberry when you drink this.)  You can add anywhere from 1 tsp to 4 tbsp depending on the flavor you are wanting to achieve and of course the size of the bottle.  For my GT's bottles I use 4 tbsp, for my club soda bottles I use 2 tbsp of pureed organic strawberries or strawberry juice.  (My friend Mackenzie uses blended blueberries with a small amount of grated ginger.  My friend Lisa adds Pom juice to create a cranberry flavor).  **My new favorite is thawed red raspberries.  Love!!!!

To create fizz in your batch of Kombucha.  
First, using the kitchen funnel, place funnel in the neck of your clean (recycled lol) glass bottle, pour your fruit juice, pureed fruit or cut fruit into the funnel (or bottle) and then slowly fill your bottle with your Kombucha brew, leaving an inch of room at the top.  Repeat this with your other empty glass bottles, until you have poured all but at least 1 cup of the Kombucha brew into your bottles.  Place lids on bottles.  And place bottles on your counter-top or in a cabinet but leave the door open.  You want to keep out at least 1 cup of your Kombucha brew and save it for your next batch of Kombucha you are going to brew. I just leave an inch or two in the bottom of my glass brew jar with the s.c.o.b.y. still floating in it.

Saving some Kombucha without the fruit it in saves you money.  You don't have to buy more starter Kombucha when you can use your own brew to start your next batch!  Cool huh'?  And you can save out more starter and give to a friend along with a s.c.o.b.y. baby when your s.c.o.b.y. gets too thick.  Then your friend can begin brewing Kombucha too!  We sometimes have problems getting our hands on Original GT's here, so sharing the brew and the s.c.o.b.y.'s is a must!  :-)

Let the bottles, with the fruit in them, sit for 1-2 days.  BUT remember that everyday you must burp each bottle!!  You burp the bottle by slowing twisting the cap until you hear the carbonation/pressure release from the bottle a small amount.  Then re-tighten the cap.  Repeat the next day, until you have reached the level of carbonation you like.  You can go more than 2 days but remember the longer you brew the more apple cider vinegary tasting your Kombucha will become.  Then refrigerate and enjoy!

Double this recipe to fill your 2 gallon glass jar.

Let me know when you experiment with different flavors.

Delicious.

As a recap, when you go to brew your next batch, leave at least 1 cup of your plain (no fruit added yet) Kombucha and your s.c.o.b.y. culture in your glass jar.  Slowly pour your body temperature or cooler sugar tea over the top of the s.c.o.b.y., cover, rubber band and check again in 6-7 days.

If you are not wanting to brew another batch right away, leave your s.c.o.b.y. in your glass brewing jar or place your s.c.o.b.y. culture in a large glass bowl with a lid (where the s.c.o.b.y. can lay flat), cover with plain/no fruit added Kombucha and sit in a dark cabinet or room.  I have only temporarily (2-4 days stopped brewing), so I just leave my s.c.o.b.y. on the counter top or in a kitchen cabinet.  When you go on vacation, you can (1)time it to where you bottle right before you leave, stick all of the bottles in the refrigerator and start a new batch to brew while you are gone or (2)leave s.c.o.b.y. sitting in 2 cups of plain/no fruit added Kombucha.

Double everything above to larger (double) batch.  :-)

Information from www.thehealthyhomeeconomist.com  One of my favorite blogs!!

***Some good questions that have came up from friends about k'cha.
1.  So, where should I put my glass jar if I can't use my kitchen?  Try putting it in your bedroom or den.  Some place higher up where the kids can't knock it over.  We have ours up on our desk in our den.  BUT DO NOT turn on the ceiling fan!
2.  Why can't I use colored towels?  You want the air around your Kombucha to be as clean as possible, dyed hand towels are not clean, chemically speaking.
3.  If my s.c.o.b.y. is already in the glass jar I am going to use, can I pour the sugar tea mixture on top of it?  Yes and no.  Lol  I do this all of the time but it can makes bubbles on top of my s.c.o.b.y.  So, carefully pour your body temperature or cooler sugar tea on the edge of your s.c.o.b.y.  Or just take the s.c.o.b.y. out and place it in another glass bowl, fill your glass jar with your sugar tea mixture and then gently lay your s.c.o.b.y. back on top of the sugar water.
4.  Does a kitchen cabinet make a good storage space for brewing my Kombucha?  NO.  Your Kombucha needs good air flow and moderate sunlight.  That is not available in a kitchen cabinet.
5.  Why can't I brew my Kombucha in my kitchen on the counter top?  A kitchen is a very busy place.  Food particles are flying around and you don't want to increase the chance of your Kombucha growing mold.  Which could happen if food particles would find there way into your glass jar.  It is just a precaution.  We work hard to make K'cha, we want to be as careful as possible to ensure it is safe for us to drink.

Kombucha--Part 1 Growing a scoby

This is what I am currently working on, thus blog worthy.  (and a good place to keep all of my notes.  :-)  )

With the help of my amazing, friend Mackenzie (check out her blog here) I am attempting to grow my own scoby to make Kombucha.

First, a little preview of Kombucha and what a s.c.o.b.y. is.....

Kombucha is an effervescent fermentation of sweetened tea that is used as a functional food.  In, short, Kombucha is a healthy version of pop (without high fructose corn syrup, artificial coloring, artificial flavoring and aluminum).  It is loaded with probiotics, aids in digestion, helps detoxify bad stuff out of your body, is a dramatic immune system booster, can help prevent cancer, can help the body eliminate the chemotherapy from the bodies of chemotherapy patients.  You can make it yourself (very easy and inexpensive) and it tastes great!  


A scoby is also known as a Kombucha culture.  S.C.O.B.Y. stands for Symbiotic Culture of Bacteria and Yeast.  They look sooo bizarre!  You might think they look a little gross, they do, but that's ok.




Buy a GOOD quality of Kombucha first.  Not the Wonder Drink brand.  I bought this and it must have been a old, watered down Kombucha because even after 1 month my scoby never grew.  I had two tiny ones about the size of a dime.  Instead of one large one that should have covered the top of the liquid.  I highly recommend the brand GT's Enlightened Organic Raw Kombucha Original.  Do not buy a flavored bottle, you want Original, no natural flavoring to grow your scoby.  Swirl the bottle around while you are in the store, you should see stringy stuff in the bottle.  If you do, buy that one.  There may be scoby's already starting to grow in your bottle!!  Merry Christmas...that is a REEEAlly good bottle!! See picture below. 

Look!!!  There is a start of a scoby in this one!!!!!  Soo cool!

Ok, so here we go...
1 16 fl oz bottle of GT's Organic Raw Kombucha, room temperature (Downtown Farm Stand, Whole Foods or online)
1 cup water (reverse osmosis or filtered is HIGHLY necessary)
1/3 cup organic sugar from sugar cane (not the bleached white sugar we grew up on)
3 tea bags (organic tea here.  black, green, oolong, anything you like here)
1 glass jar (small one, enough to hold 3-4 cups) (do NOT use antibacterial soap to clean this glass jar before use)
Dish rag/towel/scrap of material
Rubber-band
Thermometer, if you have one (I bought a little one from Wal-Mart a long time ago that also measure humidity)


Here is a pic of what I use.....

Let's begin!  Bring your 1 cup water to a boil, pour in your 1/3 cup of organic cane sugar.  Stir until dissolved.  Remove from heat.  Place 3 tea bags in hot water.  Set a time for 2 hours and walk away.  :-)  

After two hours, remove tea bags and add to your compost bin.  

Pour room temperature sweetened tea into your clean glass jar.  Gently roll your GT's Kombucha so you no longer see any sediment on the bottom (the bottle says not to shake, but I want all of the good stuff in the bottle in my glass jar, so gently roll).....BUT....be very careful as you open the bottle, fizz will have built up and you definitely do not want any of your precious GT's to go on the floor....turn the cap a little, wait for the fizz to settle down, twist a little more, wait, you get the picture, then pour all of the room temperature 16 fl oz of your GT's Kombucha into the glass jar with the sweetened tea.  Swirl the jar to combine the sweetened tea and the Kombucha.  

Cover with a cloth and place a rubber-band around the top.  Find a location that is consistently 76 degrees and place jar there.

Beautiful steeping tea.

Ready to grow a scoby!!! Yay!! (Picture taken July 9, 2012)

I am starting my scoby project today!  Let me know how your project goes!  I will post pictures along the way.  Keep checking back to this blog post. :-)


Look...look!!!!!

My scoby is growing!!  (Picture taken July 16, 2012)

Book/Websites/Blogs that I researched to find this info (and read frequently).....

Nourshishing Traditions by Sally Fallon
www.justtryingtolivebetter.blogspot.com
www.thehealthyhomeeconomist.com
www.foodrenegade.com
www.healthyfamilesforgod.com
www.rawmazing.com
www.rawified.blogspot.com/

Checking in after a long absence. :-)

Thought I had better check in.  Some of you might be wondering if I am still alive.  I am.  Very much so.  :-)


I have so many things to share with you, but honestly, right now it is just easier if you check out the blogs that I am reading as much as I can.  I thought I was green.  I really did....needless to say I have a loooong way to go.


Here are the blogs I am reading now....
www.thehealthyhomeeconomist.com
www.healthyfamiliesforgod.com
www.foodrenegade.com


I am trying to grow a scoby so I can my own Kombucha.
Raw milk is my new LOVE.
If it comes in a box and is premade or prepackaged, I am trying not to buy it.
I am leaving Whole Foods and shopping at my local organic grocery store called The Downtown Farm Stand.
I am soaking and drying all my nuts.
I am researching a food dehydrator to dry organic fruits and veggies for the winter, to dry my nuts after I soak them and to start sprouting my own grains again and dry them for future grinding.  
I am also researching a grain mill so I can grind my own fresh flour (and my own sprouted grains! so cool!)
Making some new home improvements.
Keeping up with my kids.
And all the other normal stay at home stuff.  :-)


Speaking for me and kids, we are not eating cold cereal any longer.  See the Healthy Home Economists blog.   Today, I am making a batch of my own cold cereal.....soooo excited.  It smells so good baking.


So, pretty much that is a synopsis of what has been going on in my life for the past few months.  :-)


Take care and make a decision to go a little greener today. 

Easter Preparation the GREEN Way

In time for Easter preparation here are a few GREEN tips and tricks.  :-)

Last year I posted Coloring Easter Eggs I and Easter "jello" eggs.  Check those out too.  :-)

Hard Boiled Eggs, the right way :-)  Thank you Jessica for this idea!!  :-)
Serves 12
Nobody likes overcooked, rubbery breakfast or Easter eggs. Here's how to get perfect hard-cooked or soft-cooked eggs every time with no guessing.


Ingredients
1 dozen large eggs

Method
Arrange unshelled large eggs in a pot that is wide enough to allow for a single layer. Cover eggs by 1 inch with cool water. Over medium-high heat, bring water just to a boil.

Remove pot from the heat, cover with a snug lid and set aside for 12 minutes (or 3 to 5 minutes for soft-boiled eggs). Using a slotted spoon, transfer eggs to a bowl of ice water, stirring gently to cool them down. Once cooled, pat eggs dry and store in the refrigerator until ready to use, or peel immediately and serve.

For accurate timing, be sure to choose the right pot for the right job. If you're only cooking a few eggs, use a small saucepan; for a dozen eggs, use a large, wide pot so that the eggs are arranged in a single layer.  No kidding, these are the best hard boiled eggs I have ever tasted.



Nutrition:  Per serving (1 egg): 80 calories (50 from fat), 5g total fat, 1.5g saturated fat, 185mg cholesterol, 60mg sodium, 1g total carbohydrate (0g dietary fiber, 1g sugar), 6g protein

Naturally and Safely Coloring Easter Eggs (and can save you money) II
Color your Easter eggs with dyes made at home using fruits, vegetables and spices. Experiment with other colorful ingredients such as red cabbage, blackberries, coffee, tea, ground paprika or grape juice, too, if you like.

Ingredients
2 cups roughly chopped, raw beets (for pink/red)
OR
2 cups blueberries, crushed (for blue/purple)
OR
1 teaspoon ground turmeric (for yellow)
1 teaspoon distilled white vinegar
Hard-boiled eggs (see recipe above)
Wax crayon (the ones with no color just wax)

Method
Put your choice of coloring ingredient (beets, blueberries or turmeric) into a small pot with 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer for 10 minutes. Strain through a fine mesh sieve, discarding any solids, and then stir in vinegar. Set aside to let cool until warm or room temperature.

To color eggs, submerge in dye, turning often for even coating, until desired color is reached. For more colors, dye eggs first in one color, then wipe dry and dye in a second color.

Happy Easter!!

*Information from Whole Foods Markets webpage.  

Cha cha cha.....Chia Seeds

Chia in its plant stage.

I could not resist the title!  LMBO!!!  I digress......


So, most of you know, I am not a fight my way through new, undiscovered lands where the trees and bushes can only be whacked down with a 45 inch super sharp blade that is swung back and forth in front of my face and body person.  No....I am a sit back, for the most part, and watch person.  Watch for a ripple on the wide ocean that is health and nutrition before all of us.  When the ripple becomes a wave, then it catches my attention and I recognize it and do something about it.  Which... what do I do?  Research, read and write.  Three of many of my favorite things to do, the latter still leaving something to be desired. 


The funny thing is that we are all VERY familiar with Chia.  Remember those commercials we grew up with?  Chia pet?  I think they still air them around Christmas.  Yep, those little seeds that you see grow into a luscious green head of hair on tweedy bird or scooby doo.  :-)  I never knew they were sooo good for us.  Kinda funny.  Like a full circle "thing."    But don't buy the Chia pet seeds to eat.  Those are not for consumption.  Fyi.  ;-)


So......the newest ripple that has turned into a wave is Chia.  So....here we go.  :-)

Aren't these just beautiful?!

My friend Lisa, introduced me to Chia.  She introduced it to me by telling me Dr. Oz spoke about it, she bought some, put some in a glass jar, labeled it and gave it to me.  Going to be honest....until a few days ago, it set prettily on my counter-top, staring at me.  Beckoning me to research it or eat it.  Neither of which I did.


Then as I have been researching new raw recipes and nutrition on the Internet (Pinterest too!!) I keep seeing Chia as an ingredient.  Ok...the ripple is getting a little bigger.  Then I go to a mom's group and a girl who I sat down beside, August brings up Chia.  Really?!  Ok, now I am completely intrigued.  So, thank you to everyone and everything that has brought me to this point.  :-)  


So, here we go........
Chia seeds contain high levels of essential omega-3 and omega-6 fatty acids. Once eaten by the Aztecs and Mayans, these black and white seeds are versatile, fitting into a number of different food dishes and drinks. According to healthy living website Your Natural Wellness, just 2 tbsp. of chia seeds pack 30 percent more antioxidants than blueberries and contain more calcium than a glass of milk.



How to use Chia Seeds
1. Add chia seeds to drinks. You can add chia seeds to water, juice or any other hot or cold beverage of your choosing, where they won't drastically alter the taste of the drink. Leave them for about two minutes before drinking so they absorb some of the liquid.

2. Crush chia seeds. You can sprinkle crushed chia seeds on salads, soups, cereal of juice. Not only will they add omega nutrients to your food but the crushed seeds also have a distinctive nutty flavor.

3. Sprinkle whole seeds onto your food and drink. Chia seeds go well with most foods, including fish, stew, vegetables and yogurt. When the seeds are whole, they have a neutral flavor so you can use them with both sweet and savory food.

4. Place the seeds in water or another beverage for at least 10 minutes. They will absorb a large amount of the liquid and turn into a gel-like substance. Add 1/3 cup of whole seeds to 2 cups of water or juice. Once you have the gel, you can eat it on its own, add it to stews or soups as a thickener, or mix it with an equal amount of jelly for a healthy dessert.

5. Add crushed seeds to your baked goods for extra nutrients. Chia seeds go well in cakes, biscuits, muffins or bread. Use them in baked foods as part of a wheat-free, gluten-free or grain-free diet and, as they are seeds, you can also add them to vegan goods, too.
6.  Wanting to lose weight.  Many people have reported that when they consume Chia seeds and water, as the seeds expand they feel fuller and eat less.  Which has in turn led to less pounds on the scale.

In a one-ounce sample, dried chia seeds contain 9% of the daily value for protein (4g), 13% fat (9g) (57% of which is ALA) and 42% dietary fiber (11g), based on a daily intake of 2000 calories.  The seeds also contain the essential minerals phosphorus manganese, calcium, calcium, potassium and sodium in amounts comparable to other edible seeds, such as flax or sesame.

Chia's unique combination of soluble and insoluble fiber combine to slow down your body’s conversion of starches into sugars. If you eat chia with a meal, it will help you turn your food into constant, steady energy rather than a series of ups and downs that wear you out.


Because of the high level of anti-oxidants in Chia it has a shelf life of over 2 years at room temperature.  That is with no chemicals or preservatives!  


By weight, Chia has more calcium in it than whole milk.  For me, who is trying to give up dairy (and it has worked, I have not had a sinus infection since I quit drinking dairy milk) Chia will give me the calcium I need.


chia gel.  Chia only takes on the flavor of the foods it is being prepared in, so I don't have to worry about Chia changing the flavor of my recipe.  If I can bake with 50% less fats, then I am sold.  This is what I am going to try....


Chia Gel
1 tablespoon chia seeds
9 tablespoons reverse osmosis or filtered water (or any liquid)


Stir together the chia seeds and the water with a fork.  Let the mixture set on counterop for 10-15 minutes.  When you return your glass bowl will be filled with a thick gelatin, with the seeds suspended inside.  This can be used in place of butter and oil in recipes.  The gel with keep for 1 week covered in the refrigerator.  


You can substitute 50% of the oil or butter with Chia gel.  For example:  if recipe calls for 8 tablespoons of butter, only use 4 tablespoons of butter and 4 tablespoons of Chia gel.  You will notice the end result that you are baking will maintain moisture and freshness longer when preparing with Chia gel.  (very cool!)  And think about it, you are putting more anti-oxidants into your foods!!


Try this in your cookies, pancakes, brownies, cakes, breads, 


I can't wait to try this!!!


To sum it up Chia has.......

• Magnesium – 15 times more than Broccoli
• Calcium – 6 times more than whole milk
• Omega-3 – nearly 9 times the amount found in Salmon
• Fiber – more than flax seed & 2 times more than bran flakes
• Iron – nearly 3 times more than spinach
• Protein – more than soy
• Unlike fish,  Chia Seeds have no cholesterol

So, once again, this is a no-brainer!  And thank you Lisa for giving me Chia seeds!  Now I am more than ready to add them to our meals, snacks, etc.

So.....GO BUY Chia seeds and add them to your meals, snacks and desserts!!  Winding Way Farms, Amazon, Costco and Whole Foods carry them.

(There is some controversy that eating them at the table instead of cooking with them provides more nutrition to your body.  And controversy over buying Chia seeds organic.  The research I have found states that the way the Chia plant grow, spraying with pesticides is not even necessary.  The plant produces an oil that insects hate.  Therefore pesticides are not necessary.)

*How to use Chia Seed's and nutritional info from My Chia Seeds

Caramel Sauce

This is seriously THE BEST CARAMEL SAUCE I have ever tasted!  So, I had to share it. :-)


After attempting another recipe which... =equaled=...FAILED from another blog, I resorted to the place that I should have started....yes, my favorite magazine/Internet subscription in the world......Cook's Illustrated  And when I attempted this recipe, the second time using Cook's Illustrated recipe....you got it!.....perfection!!!!  I LOVE Cook's Illustrated!!  (no I do not work for them or receive perks from them....their recipes actually work the first time you try them, that's more than enough reason for me to love them!)


So here we go.....


Classic Caramel Sauce
2 cups granulated sugar (either cane or organic sugar) Meijer sells both, other sugar is GMO
1 cup organic heavy cream or organic heavy whipping cream (Horizon is what I can find locally)
Pinch table salt
2 tablespoons unsalted organic butter, cold (Meijer has their brand of organic, it's all I use)


Instructions
1.  Pour 1 cup of reverse osmosis or filtered water into a 2 quart heavy-bottomed saucepan; add sugar to center of pot to keep granules from adhering to the sides of the pot, stir with wooden spoon.  Bring to boil over high heat, covered.  Uncover pot, insert candy thermometer and continue to boil until syrup is thick and straw-colored, registering 300 degrees on candy thermometer which will be about 15 minutes (if you don't own a candy thermometer, you can check the sugar syrup with an instant read thermometer than can read temperatures in excess of 350 degrees or follow the time approximations in this recipe and watch the color of the sugar syrup; it should be a deep amber color before the cream is added.)


2.  Reduce heat to medium; continue to cool until sugar is deep amber, begins to smoke, and registers 350 degrees on candy thermometer, about 5 minutes longer.  Meanwhile, when temperature of syrup reaches 300 degrees, bring cream and salt to simmer in a small, heavy-bottomed saucepan over high heat.  (If cream reaches simmer before syrup reaches 350 degrees, remove cream from heat and set aside.)


3.  Remove sugar syrup from heat.  Pour about 1/4 of the hot cream into sugary syrup; stir, mixture will bubble (which is quite beautiful to watch), let bubbling subside.  Add remaining cream; stir, let bubbling subside.  Whisk gently until smooth, whisk in butter.  Let cool until warm; serve. (I poured mine into a pint glass canning jar, I could not fit it all in the pint, so recipe makes approximately 2 1/4 cups of sauce.  Can be refrigerated for up to 1 month (but trust me it will not last that long!); reheat by placing glass pint jar, uncovered, in a pan with water over low heat.)


I made this because I recently had a Pampered Chef party at my house and the dessert we chose called for a jar of store bought caramel...you know me...not happening in this house, so I made my own.  :-)  This sauce tastes DIVINE served over vanilla ice cream!  Or heck, who am I kidding it tastes great by digging your spoon into the sauce and eating it!  :-)  Enjoy!!!!  And let me know what you think!

So What is the Deal with Kale???

Everywhere I read ,there it is...kale this, kale that.  So, what's the big deal about Kale?  Well, you know me, I had to do some research.

Kale is a form cabbage.   Kale is very high in beta carotene, vitamin k, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.  Kale, as with broccoli contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.  How awesome is that?!


Boiling decreases the level of sulforaphane; however, steaming or stir frying does not result in significant loss.  Fresh and organic is the best way to eat Kale.  Kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.  (DID YOU READ THAT???!!!  Appears to BLOCK the growth of cancer cells!!!!  I'M IN!!!!!!)  Kale is also a good source of carotenoids.  And Kale is also an anti-inflammatory and does wonders for your skin.


Tender kale greens can provide an intense addition to salads, particularly when combined with other strongly flavored ingredients such as dry-roasted peanuts, tamari-roasted almonds, red pepper flakes, or an Asian-style dressing.


Kale chips are something I first saw on Pinterest and I decided to give them a go.  Not bad.  I munch on a few throughout the day.

Baked Kale Chips
Organic Kale
Wash and dry kale
Remove the stems from the Kale, the stems do not bake well
Rip into chip sized pieces
Spray organic olive oil or organic coconut oil over the kale pieces
Sprinkle with sea salt or whatever seasonings you like
Bake at 300 degrees for 15 minutes
Remove from oven and enjoy.


I baked a small batch and eat a few pieces every day.  I figure I HAVE to figure out some way to get this super food into my diet!!


Another idea, Kale Smoothie.


If you are used to using organic spinach in your smoothie, keep in mind kale has a stronger flavor than spinach does, so use a little less kale.  This recipe had to pass the test, my 2 year old loved it!  :-)

Kale Smoothie
Kale (to your taste, I used 3 good sized pieces)
1/2-1 frozen banana
Hand full of frozen blueberries
1 tbsp organic flax seed oil
Protein powder of your choice (if using whey, make sure it is from organic grass fed cows)
Organic rice milk or organic soy milk
Depending on your taste buds you can add some honey, agave or dried apricot for a sweeter taste
Ice cubes if you are not using frozen fruits


I use a bullet blender and blend until smooth.  And honestly Kale, like spinach can be used in a 100 different smoothie recipes.  Just use your imagination and try different fruits and vegetables.  This is sometimes what I have for lunch.  Enjoy!!


If you have other recipes for smoothies or any food dish with spinach or kale please comment below so they can be shared with others.  As I continue doing my own research and trials in the kitchen with kale I will post as I find "post worthy" recipes.  :-)  We have to find ways to include this amazing food into our lives.  Thanks!


*Baked Kale recipe adapted from Delighted Momma blog.
*Smoothie idea from my beautiful friend Lynda Fassa.

Homemade Sweet Cinnamon Biscuits

This is a quick, Saturday morning breakfast treat.  It does not require yeast, so there is no waiting for your dough to rise.  Don't expect the same texture and flavor you get from a traditional cinnamon roll. But these are still the bomb!  And I got to sleep in and still made sweet biscuits for breakfast...win win! :-)


My boys love cinnamon rolls, but I will not buy Grands anymore, knowing what I know.  I don't want to give them anymore junk in their diet than I need to.  So, we occasionally buy the Immaculate Baking cinnamon rolls from Whole Foods, but they cost a bit.


So, I found this recipe in my 2 inch "A-L" binder and thought I would give it a try.  It was super easy to make.

Sweet Cinnamon Biscuits (or any filling you prefer)
2 cups sifted organic-all purpose flour (I love King Arthur)
1 tablespoon baking powder (always buy aluminum free and non-gmo if you can)
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup organic canola oil
3/4 cup buttermilk (or buy the Organic Valley dry buttermilk blend, use 2.5 tbsp and 3/4 cup water.  LOVE this stuff!!!)
2-3 tablespoons organic butter (Meijer organics is great.  Softened.)
3/4 cup granulated sugar
1 teaspoon cinnamon
(I have a bunch of Pampered chef sprinkles, Sweet mocha hazelnut sprinkle and sweet caramel sprinkle that I am using instead of the 3/4 cup granulated sugar and 1 tsp cinnamon.)


Icing
1 1/4 cup confectioners sugar, sifted
2 tablespoons organic milk
1 teaspoon pure vanilla extract (not artificial)


1.  Combine sifted flour, baking powder, salt and baking soda in a medium bowl and mix well (I used my kitchenaid bowl).  Stir in organic canola oil.  Add buttermilk or buttermilk blend and water and stir just until blended.










2.  Place bread kneader attachment on your kitchenaid stand mixer and let place on 2nd speed.  Let the machine do the kneading for you.  Sprinkle a little bit of flour in the mixing bowl as the attachment is kneading, until you see the dough pull away from the sides, cleaning the bowl.  Dough should look smooth.  Remove dough and roll out on a lightly floured surface making a 15 x 8 inch rectangle.  (If you do not have a kitchenaid stand mixer knead the dough on a lightly floured surface until smooth.  Then roll dough into a 15 x 8 inch rectangle.)  













3.  Preheat the oven to 400 degrees.  Spray a cast iron skillet or a 9 inch round baking pan lightly with organic olive oil.  (Aerosol Pam is bad.  You can buy a mister from Pampered Chef and make your own spray oil!)

4.  Spread softened butter over the dough with a pastry brush.  Combine granulated sugar and cinnamon in a small bowl and mix well.  Sprinkle over butter.  Or sprinkle your Pampered Chef sprinkles over the butter. 


Roll up rectangle, jelly roll fashion, starting from one long side.  Pinch seam to seal.


5.  Cut the roll into 1 1/2 inch slices.  Arrange the slices in your prepared pan.  Bake until lightly browned, about 15-20 minutes.  Remove from the oven.  The recipe says you call pour milk over the top, never heard of this.  So, I made the icing above.  

They taste great and are quite beautiful!  I had mine with a glass of vanilla rice milk (I have almost given up dairy), sooo good!

Enjoy!

A Safe Way to Thaw Meat

I LOVE LOVE LOVE Cook's Illustrated magazine!  

I have watched America's Test Kitchen on PBS for a long time.....I LOVE this cooking show and have wanted a subscription to Cook's Illustrated magazine but did not want to spend the money.  


So, Cook's Illustrated finally sent me an offer that I could not resist.  And now I can't wait for each magazine to arrive in my mailbox.


Have you ever wondered if the way you thaw meat for dinner the next day is the best way to do it?  You are not alone.


Cook's Illustrated wrote the following "Kitchen Notes" that I want to share with you.


"A Hot (Water) Trick for Thawing Meat"
When meat is thawed overnight on the counter top harmful bacteria grows on the meat.  (So, if you have cooked dinner, had a stomach ache a few hours later, this might have been the culprit.)


There are 2 ways to thaw meat that will prevent the growth of harmful bacteria.


Method 1
If you are wanting to thaw a thick cut of meat (1 inch or greater) place the cut of meat in the refrigerator.  If it is a thinner cut of meat, place the meat on a heavy cast-iron or steel pan at room temperature.  The metal's rapid heat transfer will safely thaw the meat in about 1 hour.


Method 2 (the better one  :-)  )
Place the cut of meat you are wanting to thaw (chicken, steaks, chops, cutlets or fish fillets) in a glass bowl or dish.  Bring 4-5 cups of water to a boil in a tea kettle or on top of the stove (more depending on what size of a water pan you are using).  Use a stainless steel soup pan or dutch oven, pour the boiling water in the soup pan or dutch even.  Then place the glass bowl or dish in to the boiling water.  Cover with lid.  I think it took these 2 pretty thick chicken breasts about 20 minutes to completely thaw, which was a little too long as the chicken slightly started to cook.

Note:  Large roasts or whole birds are not suitable for hot thawing because in the time it would take them to thaw bacteria would begin to grow.


Information from Cook's Illustrated magazine January/February 2012 pg 30.

Clothes Line in your House

So, I have never been a "hang your clothes out on the clothes line because they come back in smelling oh so good" girl.  Nope.  My grandparents always did.  I hated how stiff my clothes felt (we never threw the clothes back in the dryer to soften them, don't know why).  I would cringe would my grandmother would bring the clothes in the house, knowing how much I as going to dislike that feeling of super stiff clothes.


Me personally, now that I am and adult, I don't want a bird pooping on them.  I just washed them, I don't want to wash them again.  Plus, there is snow on the ground right now.  Not exactly the perfection situation for hanging clothes outside, right?  :-)


So, we came up with another idea.......

We found these at Wal-Mart.  We had to do "site-to-store" to get them.  We could not find them in the store.  I am giving you the link for 2 different ones.  They look different than mine, so I hope they are as durable as mine.  


1.  This one is 20 feet. Choice 1.
2.  This one is 40 feet Choice 2.

Just make sure you lock the rope in well, making it as tight as you can, otherwise you will hang your clothes and they will touch the floor instead of staying up in the air like they should.  


Initially we bought one clothes line.  After hanging it and using it I decided I needed a second one.  :-)  I LOVE my indoor clothes line.  It saves us money when it comes to time our clothes spend in the dryer and if you are like us and have a lot of clothes we like to air dry, this method eliminates the 20 pieces of clothing lying all over the house.


Note:  I have found that if I place my clothes in the dryer on 5 minutes dry and 5 minutes cool and then hang them on the line they are not stiff.  Or you can hang them straight from the washer and toss them in the dryer on air fluff if they are stiff. 


(Additional side note: now that I am making my own Homemade Laundry Detergent my clothes are not as stiff as they used to be in the first place.  I have read that most commercial laundry detergent and softener stay behind in your clothes deteriorating them and making them stiff.)


Happy clothes line and clothes hanging!  :-)