Dreamin' of Potatoes

This week was overwhelming work-wise. Super long days with no stops. Cramming knowledge into my brain, answering the phone, tending to emails right and left and of course, the dreaded paperwork. So. much. to. do.

So after I hit a wall today (maybe one of my more unproductive days) I came home and decided I would write down a list of dreams. I knew what some of them were already, but I wanted to be give myself freedom and be honest about what I truly wanted, why I wanted them and how I would obtain them. If you know me, you wouldn't be surprised to see that most of them are food, people and travel related. Some of them are possible and some of them might not be. But why would I sell myself short and not even try at the ones that seem impossible? I'm tired of giving up so easily and letting others be the ones to Do. Find. See. what they love. Why should I not go for it and embrace failures along with (hopeful) successes?

This brings me to this blog specifically. It's something I've dreamed of doing for years and (finally) worked up the courage to start. I want it to be a place of honesty. A place I can come to and share my thoughts, learnings, ideas and dreams. A place where I can be myself. Not stressing to say the right thing. Or presenting myself in a "perfect" way. Just a place where I can share what I'm passionate about and be real. (And hopefully make some friends along the way!)

So, here I go -- attempting to go after my dreams. It will take time, effort, research, patience and who knows what else. But I don't want to settle for someone else's dream - I want to live my own.



As you can see, this recipe is a somewhat familiar twist on the old potato salad. Now before you go running to the treadmill out of fright, give me a minute to stand up for potatoes. Long have been the days where I dream about potatoes and as soon as I finish someone debbie downers me with a statement like "Oh, but you know I really don't eat those because they're so bad for you!" Poor potatoes! They never stood a chance!

But I'm here today to point you in the other direction. I wouldn't say these tubers are super-foods (cause they're not) but they do have some great qualities about them! First off, these babies are chocked full of Phytochemicals and Vitamins! Phytochemicals are compounds made by plants that are great for preventing serious health conditions like cancer, heart disease, diabetes and high blood pressure. There's evidence that these bad boys fight off the formation of carcinogens and protect our cells by suppressing the development of cancer. In fact, Phenolic Acid (a type of Phytochemical) is so high in red potatoes that it rivals broccoli!

As for vitamins, potatoes are high in B6. This vitamin is essential to the the building and communicating of our cells. Which is of course extremely important in every system in our body!

So, I say we all give potatoes a second chance (unless of course you're allergic - then please don't!) and this is the perfect opportunity!

Green Bean and Colorful Potato Salad
Serves: An army*

Potato Salad:

1.5 lbs green beans
3 lbs small potatoes - blue, red and golden varieties
2 lbs cherry or grape tomatoes
1 large handful parsley, chopped
3-4whole lemons, juiced
1/4 cup olive oil (organic, expeller pressed if possible)
salt and peper to taste

Directions:

1. Boil potatoes until fork tender. Chill and then quarter them.**
2. Blanch green beans. Chill and then cut them into a size similar to potatoes.***
3. Halve tomatoes.
3. Chop parsley.
4. Cut lemons in half and squeeze all the juice.
5. Mix lemon, olive oil, salt and pepper to taste. (I prefer more lemon than oil but just measure as you
    prefer!)
6. Mix all ingredients in a bowl except lemon dressing and parsley. Keep chilled until ready to serve.
7. When ready to serve, shake dressing well and pour over salad. Mix well.
8. Sprinkle chopped parsley over top and serve!

Notes:

*The great thing about this recipe is that it is completely flexible! You can add more or less of any
   ingredient to fit your taste preferences. Love potatoes? Add more! Prefer cilantro? Sub it for
   the parsley. Only feeding yourself? Just downsize on all the portions to fit one. You can tweak
   this recipe as much as you like!
**Fork Tender = stabbing potato with fork and the potato slides right off. (Be sure to let them chill
                             completely before quartering or they will mush).
***Blanch = steam or boil for only 30 seconds -1 minute (so beans are still vibrant green) then throw
                     them straight into a big bowl of iced cold water. Let them chill completely and then chop.
****As always, I strongly suggest organic. This is because the less chemicals, hormones, pesticides,
        herbicides, fungicides ETC you put in your body, the more capable it is to function properly! The
        better it functions, the better it serves you!

What are your dreams? Are you living them out already? Still developing them? Let's hear it! 

Whatever they are, I pray you have the courage to embark on your journey towards them....and enjoy the ride! 

Here's to living out dreams,

Anne

References:

1.http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/herbsvitaminsandminerals/phytochemicals
2. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=48

Smashed Avo Toast & Being Thankful

This summer has been an interesting one. It's been chocked full of so many different emotions that I can't even categorize them for you. I wish I had more time to revel in them and see them more clearly. I wish I could learn more deeply from them. Even so, life is flying past me at the moment and if I can learn anything at all from this array of emotions then I'll take it.

I have come to value learning in such an immense way. It's rewarding, life changing and encouraging. It's rewarding to know that I am not the same person I was a year ago today. And I won't be the same person next year today. It's exciting to be sure that God will grow me and change me in both the little and big ways throughout the next year of my life. It's encouraging to know that this responsibility of change doesn't fall on me. Instead as long as I look to the Lord and open my heart to His will, He will do the work and He will change me.

No, this isn't new to me. And yes, I realize almost everyone on the planet is obsessed with them. I also realize the simple "recipe" I'm going to share with you was so 2012. But I'm going to share it with you anyway. Why? Because it's so amazing it should be "so in" all the time. ; )

Smashed Avocado Toast:
Serves 1

1 piece bread, toasted
1/2 avocado, mashed
1 small tomato, sliced
salt and pepper


1. Toast bread
2. Mash avocado with fork
3. Slice tomato (optional)

To assemble: Spread smashed avocado on toast. Sprinkle with salt and pepper. Layer tomatoes on top and sprinkle with more salt and pepper. Optional: Chop and sprinkle lots of fresh herbs on top.

*To me the whole point of this "dish" is to taste the combination of salted avocado with toasty bread. Leave off the tomato if you want, it's still amazing. But be sure to use enough avocado and sprinkle that layer with salt. Mmmm.

Today I am thankful for change, thankful for emotions, thankful for growth and thankful for avocados. Cheers! Let's eat some Avo-toast. ; )

Are you guys as thankful for avocados as me? What else are you thankful for?? 

Much love,
Anne

Facts about Fats: Ghee

Hey there!

So I've been wanting to do a post about oils/fats for a while now. There's so much information out there about what fats to use and how to use them so I'm hoping to narrow it down and shine some light on a few key fats that I love to use the most (cause I think they're great). There's nothing fancy here today -- just the basics for everyday eating.

The fats I use on a regular basis are Ghee, Coconut Oil and Expeller-Pressed Olive Oil (which I also flavor with herbs). There are of course other oils I would love to use, such as nut oils, avocado oil etc but when you're shopping on a budget those things usually get put back on the shelf. ; ) I'm keeping my eye open though for my golden opportunity to grab one of those fancy babes on sale.

But for now, let's talk about Ghee! I'll do other posts on Coconut Oil and Olive Oil soon.

Ghee:  This tasty fat is pictured above. It's typically made from cow's milk and is the same thing as clarified butter (lobster anyone?!). Although cow's milk is not my first choice because it is harder on our digestive systems and contains lactose, I happen to love this golden brew. I love it because it has a high burning point, it's lactose free AND the taste is just so buttery, browned and deeeeelicious!

When you clarify butter you are separating the milk solids from the fat in the butter and evaporating the water content. The milk solids (where the lactose is) float to the top creating a white foamy layer. Usually this takes around 20-30 minutes of simmering on the stove. While the milk solids float to the top, the water evaporates and the fat just gets golden and more golden. OH MAN. I'm licking my lips thinking about it! So when the butter is ready you pour the liquid through a strainer or cheesecloth to catch the milk solids and what's left behind is Ghee! Yeay!

The separating of the milk solids is the essential step to making Ghee. It's important because it not only removes the lactose (which is hard on most everyone's digestion) but also allows the Ghee to have a higher burning /smoke point. This is important for everyone, lactose intolerant or not. : ) See, when a fat reaches it's burning point it starts to turn into a gas and let off free radicals. Free radicals are extremely harmful to the body. They are actually molecules that are unevenly paired. In order to even up and stabilize, they attack other molecules in the body. They seek to take electrons from other molecules to stabilize, but unfortunately all that does is cause a domino affect. When free radicals take from stable molecules, they leave the victim molecule unstable and therefore a free radical. Obviously, this sounds dangerous and rightly so. Free radicals have been linked to various diseases such as diabetes, heart disease and cancer. Yowza.

So, the higher the burning point the lesser the chance of the fat turning into gas and letting off free radicals. When you remove the milk solids, the burning point goes up considerably. Butter has a burning point of about 300-350 degrees. Clarified Butter/Ghee has one of 375-485 degrees. See the difference? Yeah. Let's go make some Ghee!


Ghee or Clarified Butter

4 sticks of butter*

1. Place all four sticks of butter in a big enough pot on the stove. 
2. Turn heat on low.
3. Simmer for 20-30 minutes until golden brown and all milk solids are floating on the top.
4. Pour butter through mesh sieve, cheese cloth, or scoop out milk solids.
5. Let cool completely.
6. Keep on counter in glass jar or in fridge. Fridge will last much longer. 

*I like to make a big batch at once, but you could of course just use 1 stick and go from there.

Enjoy it as would you butter but without any free radicals or lactose. YUM! 

Anne



Sources:
1. http://www.healthchecksystems.com/antioxid.htm
2. http://whatscookingamerica.net/Information/CookingOilTypes.htm
3. My kitchen. ; )

The Star of Summer.

Oh, the tomato.

I wait all year for the sweet crunch of the grape and cherry tomatoe and the soft juicy flesh of any heirloom. I put them on everything. Open faced tomato sandwich (with or without bacon but always with basil), any sort of vegetable or grain salad, and my favorite way to eat them... Tomato Pie.

Tomato Pie is a family dish that I have treasured (yes, treasured) my entire life. It is maybe one of my top 5 favorite dishes in the world. And yes, I realize that is a bold statement. I say it with confidence, sincerity and no desire to take it back. So there. ; )

This tomato pie is so amazing that I must implore you to make it now. Make it today, make it again tomorrow and keep making it until the last tomato is gone for the summer. You won't regret it. Although it is heavy on the cheese so your stomach might. In fact, I am currently attempting to revamp this recipe to make it much healthier with no cow's milk and NO mayo (unless homemade). These are baby steps here and so far, so good. We'll see what version I make next and if it's even better I'll let you know. : )

A few things you should know before we get to the recipe:

1) Fresh tomatoes are necessary. Fresh from the closet garden you can find. As crazy as it sounds, store bought tomatoes just don't do this dish justice. You can definitely tell a difference between a store bought and garden fresh tomato. Go with the garden  - it's better tasting, better for you, and better for the environment. : )

2) I hate to say it but, this dish has mayo. I am a strong loather of mayo. I've hated mayo since I was born and I'll hate it til I die. However, I am interested in making my own and would be completely comfortable using that as the mayo replacement.  For both health and personal reasons (such as disgust). However, I'd be curious to see how the thinner consistency would manage. If you attempt it before me, let me know how it goes!

3) I made a whole spelt flour crust, but you could use a store bought crust if you prefer. Alternatively, if you are gluten free you could always make a nut flour crust. Hopefully I'll have a recipe for you soon but for now look up Roost Blog for hers.

4) This dish currently contains cow's milk cheese (albeit lactose free -- which is why I am able to eat it).  I would like to attempt making it with only goat or sheep's milk cheese. That would alter the overall taste of the tomato pie, but I think it could be for the better. I used a small portion of goat cheese in this dish but next time I'll go all the way. I prefer (and encourage you to try) using goat or sheep's milk instead of cow because it is much easier to digest for everyone. Even people who can handle lactose.

Goat's milk is a wonderful substitute for cow's milk for several other reasons as well. In addition to being easier to digest, goat's milk is also more nutritious. It contains more Calcium and Vitamin A (among other nutrients) than cow's milk and it helps to alkalize the blood stream. This is important because it helps balance out the PH levels in the body...which I am learning how important that is. More to come on all of these topics but for now let's all head over to My New Roots to discover more about the health benefits of goat's milk. Once I'm more learned on the subject I'll be back with another delicious and informative post! : )



Tomato Pie
Serves 6-8

Spelt Flour Crust
Slightly adapted from Smitten Kitchen

Makes 6-7 small ramekins or 2 rolls of pie dough.


2 1/4 cups spelt flour
1 tbsp baking powder (aluminum free)
3/4 tsp salt
3/4 tsp baking soda
9 tbsp ghee
3/4 cup buttermilk*

1) Mix dry ingredients in a food processor.
2) Add cold and cubed Ghee to food processor.
3) Add buttermilk and pulse until dough forms.
4) Wrap and chill for 2 hours.
5) Once finished chilling, bake at 375 for 10 min.


Tomato Pie
5-6 large tomatoes
large handful fresh basil
garlic salt
pepper
1 1/2 cups freshly grated cheese (I used a cheddar and goat mixture)
3/4 cup mayo
several jalapeños

1) Slice tomatoes and let them drain for 30 min. Sprinkle the garlic salt and pepper on sliced tomatoes
    as the salt helps to drain the tomatoes even more. This will keep the crust from getting as soggy
    during cooking process.
2) Shred cheese. Chop jalapeños. Mix cheese, mayo, jalapeños and lots of pepper until well
    combined.**
3) Layer tomatoes in cooked pie crust and sprinkle basil between each layer.
4) Spread cheese mixture all over the top.
5) Bake at 350 for 35-45 minutes or until golden brown and bubbly.

*I make my own buttermilk by measuring the amount of necessary goat milk just shy of 1 tablespoon. Then add either lemon juice or white vinegar to reach the required amount and let sit for 5 minutes.

**I usually start with this amount and adjust as necessary. I prefer as little mayo as possible so usually add more cheese, but mix to your preference.




This dish is amazing with a glass of lightly sweetened tea and a light salad on the side.
Enjoy!

Anne

Leek and Goat Cheese Quiche with Sprouted Spelt Crust

Spring cleaning is one of the best feelings to me. I feel lighter, more free, and funny enough more grateful for the belongings I decide to keep. I wish I had time to spring clean every month. Even just writing that down inspires me to have a 2013 Monthly Spring Cleaning Goal. Ahhh, it just sounds clean.

I have (clearly) been on this kick for some time now and it doesn't look like it's going anywhere. I have wanted to clear out items in our apartment "storage" room, items in my bedroom and especially items in the kitchen. I get antsy when I've had the same jar of grains sitting in my pantry for more than a few months. Or that jar of marinara sauce I regret buying. Especially the raisins that weren't organic but I bought them anyway. I am dying to use all these items up and buy what I really want next time. And a smaller quantity. I'm not sure where I got into a rut of buying more than I need. In regards to food, home supplies, clothes --  everything! I want to live more simply. Less stuff, better quality if possible and to just enjoy simple things. Get what I need and let it be.

When I think of food and spring cleaning the first thing that comes to mind is quiche. It's the perfect vessel for all leftover items -- vegetables, cheeses, grains, meats, etc! I made this within the last month or so and it turned out to be the prettiest, easiest and maybe the best quiche I've made to date. I think I've finally perfected the proportions and am pleasantly surprised by how few eggs I have to use. As much as I love quiche, I tend to hoard my eggs. I hate the idea of dumping all of my eggs into one dish for the week! So here we are. I hope you enjoy this as much as I did. Remember, switch out the ingredients for whatever you have on hand! You can add lots of extra ingredients or just keep it to a few like this one. You can use a store bought crust or make your own... the possibilities are endless!

Sprouted Spelt Flour Crust
Makes two pie crusts
Adapted from Smitten Kitchen Cookbook

21/2 cups organic sprouted spelt flour
1 teaspoon salt
12 tablespoons organic ghee (or butter), very cold
1/4 cup ice cold water

Using the dough blade for a food processor, combine flour and salt in the food processor and pulse to combine. Dice the cold Ghee and sprinkle into the flour mixture. Pulse to combine. Gradually add cold water one tablespoon at a time. Blend until mixtures starts to get crumbly and stick together.

Knead the dough a few times and then form it into ball and let chill in the fridge for at least 1 hour. Halve the dough and freeze the rest for later. Once ready, roll out the dough into a large round. Be sure to flour the counter and rolling pin to prevent sticking.

Press dough into pie dish and bake at 350 for 10-15 min until lightly browned.




Leek and Goat Cheese Quiche
Serves 6-8
Adapted from Eat Live Run

2 Leeks, halved and outer layers discarded

Goat Cheese, a few ounces

1 Red bell pepper 

2 Large eggs

Milk, 1 1/4 cup

Salt and pepper to taste

Fresh herbs (or dried) 

Knob of Ghee

Saute leeks in Ghee until soft. Slice pepper into thin slivers. Beat eggs and milk, season with salt and pepper. Chop the fresh herbs. 

Spread leeks onto the baked crust. Layer the red pepper strips. Sprinkle fresh or dried herbs. Crumble small chunks of goat cheese. Pour egg and milk mixture on top and sprinkle another layer of goat cheese if necessary. 

Bake in the bottom of an oven at 350 for an hour or until set. Cover with foil if browning too much. 

This is great with a simple side salad or over a bed of microgreens. Eat and Enjoy! 

Almond Cake with Strawberries.

Well hello! I am all back from vacation and in the groove of normal life. (Yes, that's me you hear weeping...).

Vacation was wonderful. I had an entire week chocked full of time with my (best in the world) family, 3 hour naps, walks on the beach, reading great books, eating awesome food, and just good ole down time. It was one of the best vacations ever. Exactly what I needed and in much abundance. The Lord provided me with a cleared and peaceful perspective on several areas of my life and I came back feeling refreshed and more like my normal self than I've felt in quite a while.  Everything about it was great and I'm so thankful I was able to do that. : )

Now to just keep that perspective and peace in the groove of "regular" life. That's the tricky part. Thank goodness the Lord gives abundantly to those who ask. : )

Well, now that vacation is over and work is in full gear -- Oh, yep. That's me weeping again -- I am trying to figure out how to keep blogging and eating (and working... and paying bills) with the change of seasons and change of my body's energy needs. Whenever it gets warmer, my body gets SUPER sensitive to foods. I can't eat much meat, my portion size decreases like crazy, I get nauseated every time I step outside (thank goodness for electrolytes!), and I RARELY want to turn on the stove. No, instead please just feed me smoothies and very cold water.

Since the weather hasn't gotten this bad yet, I figured I would make one last hurrah(!) cake before the oven becomes my enemy and the stove is Satan in disguise. Also, since strawberry season is coming to a close I thought it would be best to send off the spring season and say goodbye to the beautiful strawberry all at once. THIS beautiful cake did the trick.



My friend Sarah is a photographer. She is so kind, that she let me borrow a  (legit) camera to shoot my photos for this post. She is teaching me a few things here and there and I can already tell a difference as previously I've been using my iPhone (I'm sure you can tell... wah waaaaah.) But I definitely have alot to learn. This is just the begining and hopefully my pictures will improve!






Anyway, enjoy the pics and make this cake. It's fabulous. The almond flour gives it a denser and nuttier flavor but the coconut whipped cream and strawberries give it an airy effect. The combination of all three is just fantastic.




I got the recipe from The Sprouted Kitchen cookbook. It is without a doubt one of my favorite books and has the most beautiful photography. If you don't already have it then you need to fix that ASAP.  Trust me, you won't regret it.


Almond Cake with Strawberries

Slightly adapted from The Sprouted Kitchen
Coconut Whipped Cream from MyNewRoots
Serves 8 -10 


Almond Cake:
3 flax eggs
1 tsp vanilla
1/4 cup greek yogurt
1/3 cup honey
3 tablespoons ghee or coconut oil
2 cups almond meal
1/2 cup sprouted spelt flour
1/4 cup muscovado sugar
1/4 tsp almond extract*
1 tsp baking soda
1/2 tsp aluminum free baking powder
1/4 tsp sea salt

1. Preheat oven to 325 and grease a 9-inch round cake pan. Line with parchment. 
2. In a bowl mix flax eggs, honey, yogurt, almond and vanilla extract and coconut oil/ghee. 
3. In another bowl, sift the flour, almond meal, sugar, baking soda, baking powder and salt.
4. Mix the wet ingredients into the dry and pour batter into the greased and lined pan. 
5. Bake for 20-25 minutes until done. (I love the toothpick test).
6. Let cool completely. 

Coconut Whipped Cream: 
1 can Coconut Cream (or 3 cans coconut milk, fat separated from the water)
1/4 cup whipped honey
1 vanilla bean or 1 tsp vanilla extract OR 1/4 tsp almond extract

1. Chill coconut cream (or milk) in the fridge to solidify. If using milk, let it solidify and separate the fat from the water. Use the fat, save the water for other dishes and/or smoothies. 
2. Once chilled, whip coconut fat with honey and vanilla. 
3. Let whip cream sit in fridge for 30 minutes.  

To garnish:
Sliced strawberries (let sit in their own juices for a bit at room temperature)
Sliced almonds, toasted

To assemble: 
Place the cake on a cake stand and center it. The cake is delicate so be careful. Top with the chilled coconut whipped cream, leaving a border of the cake showing. Spoon the strawberries onto the coconut  cream, towering them a little in the center. Then sprinkle with the toasted almonds. Serve.

*Sprouted Kitchen used 1/2 tsp ground nutmeg and gave the cake a gingerbread affect. This was fabulous! However, in the spring I think almond extract would be perfect here!

This is fantastic with some spicy hot tea.

Hope you enjoy!
Anne

 

Hello Vacation!

Hey friends!

I am happy to say I'm jetting (and by that, I really mean driving) off to the beach for a week with my family (7 WHOLE DAYS!!!!!!!!!!!!!!). Needless to say, I've been swamped preparing for said vacation (and for leaving work behind) and am only stopping in to say that as much as I want to post a delicious, wholesome recipe for you -- I just don't have time. BUT I do want to share a few of my favorite blogs with you to peruse while I'm gone. (As if anyone is really going to look at my blog between now and when I return...but still, I'm being positive here and assuming it's possible). ; )

These below blogs are a wealth of knowledge on all things wholesome, fun and delicious. For the inside of you and the outside! I am so looking forward to researching new topics of interest for me at the beach. These below blogs cover all of my old and new interests! I hope you enjoy them as much as I do!

Thank Your Body
My New Roots (an old fave with new info! Well new to me!)
Green Kitchen Stores (ah, their new cookbook is out of this world.)

Recipes I am dying to make. You should make them and send me a piece. ; )

Tropical Granola Bars
Strawberry Cake  -- a great way to use strawberries!
Spring Potstickers - mouth is watering.
Rhubarb Floats -  I have never cooked with Rhubarb (!?!)
Strawberry & Rhubarb Fro Yo
Strawberry and Leek Quesadilla - DYING to make these. 


If you need a pick me up visit this wonderful, lighthearted blog. It's my favorite place to take a breather, laugh a little and enjoy someone else's enthusiasm for the simple things. This girl is the best. : )


Have a great week!!!!!!!

Love,
Anne