Wednesday, February 16, 2011

New location, new blog

Hi everyone, thanks so much for visiting and following my blog!  I made the decision to move my blog to a new self hosted wordpress blog.  The reason is that with wordpress, I can create pages and categories which allows me to post all of my interests in one place.  Please check it out, and follow me!

Tuesday, July 20, 2010

cherry chutney

Cherry tree next door!

This organic Bing tree is completely loaded with cherries!  I have been picking a ton, and making some amazing cherry chutney!

Rinse, pit and quarter the cherries.
Mix in: 1/2 teaspoon coriander seeds
1/2 teaspoon cloves
grated rind of one orange

Mix separately: Juice of one orange
1/8 cup Rapadura sugar or superfine sugar
1/4 cup whey
2 teaspoons seasalt
1/2 cup water, or less

Mix together, and pour into a one quart jar.   Top of chutney needs to be at least 1" below the top of the jar.  Cover tightly and leave at room temperature for 2 days.  Transfer to refridge, and wait for another week or so.  Flavors improve with time!

Pictured here with a fresh batch of traditional ketchup.

Tuesday, May 4, 2010

Artisanal Macaroni and Cheese


Inspired by this month's Saveur magazine, Beto and I had a culinary filled weekend. Check out this recipe for Artisanal Macaroni and Cheese. It is amazing!

Here is a shot of the finished product.   It was a huge hit with all ages adult to small child!

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Friday, January 8, 2010

Basic Chicken Stock

As whey is key for all the pickle and tonic recipes, chicken stock is the key for all the soup recipes. You will be amazed how much better homemade stock is than store bought. It is also incredibly easy. There is no reason to not have stock made up at all times. I keep it in yoghurt containers frozen. Once it is processed, you can divide it into containers and freeze them. They are easy to thaw out when needed. Good stock doesn't keep more than 5 days or so in the fridge, so either use it, or freeze it.

This recipe makes 2 quarts.

Start with about 2 pounds of chicken parts with bones. We used a whole free range bird, and cut out pieces that we like to eat such as the breast and thighs, and used the remaining bonier pieces for the stock such as the back, wings, drumsticks and neck.

Now simply throw the meat in the crock pot with one onion, two carrots, three pieces of celery, and any inner pieces of garlic that you have kicking around. There is no need to peel the garlic, just throw it in.

Now add 2 tablespoons of vinegar.  This is not common in stock, but is actually a traditional method of removing the trace elements and minerals from the bones.  Fill to the top with water.  You can also add seasonings if desired.  Seasonings are totally optional because this is just the basic stock.

This is how it looks after 12 hours.  It is going to go for 24 hours before it is ready.

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Thursday, December 17, 2009


This recipe is also directly out of Nourishing Traditions book.  I have this for breakfast every other day.  You can get creative with the oats used.  I like half and half steel cut and old fashioned.  Always use fresh oats.  If you have old oats in the cupboard, toss them.  This recipe is for 2 people:

1 cup oats - see note above
1 cup warm  water
1-2 Tbs whey (see below recipe)  - you can substitute yogurt or lemon.

Add ingredients, stir, and cover overnight.  At least 6 hours is good.

The next morning, boil 1 cup of water with a pinch of salt.

Follow Youtube video for on-stove instructions.

Add toppings and you are done!  Today, I used 2 Tbs extra virgin coconut oil, 2 Tbs local honey (as seen in the video), then some homemade cream cheese, and cacao nibs top the bowls.

Get creative!  You can use any in fruits, berries, frozen or otherwise.  I always add some oil or butter, local honey, and some fruit or cacao nibs.  Don't think that it is fattening.  Fat in the diet does not equal fat on your person contrary to popular opinion!

Wednesday, December 16, 2009

Acai Roots

Its done! I am now a proud member of the affiliate program of my favorite Acai brand Acai Roots. Many of you know I have been a huge fan of Acai since 2006 when I first discovered it in Brazil in Rio de Janeiro. It is literally the fountain of youth. There is an Acai stand on every corner in Rio. Forget all the weight loss hype. This is about super antioxidants and vitamins which translates to energy. Energy translates to wanting to squeeze in a workout into your busy day. Getting that much needed cardio every day is how we maintain and loose weight, stay energetic and focused with a positive outlook. It isn't surprising how popular Acai is with surfers. This isn't guarana caffeinated energy, its the kind that is subtle until you start moving, then it really kicks in. Please follow this link, and purchase from Acai Roots. They are a great company, and I will get commission if you follow this link and purchase for yourself and loved ones. Trust me, it is incredible value. I have scoured the internet, and Acai Roots is the best value that I have found.

Tuesday, December 15, 2009

Pro Biotic Ketchup

This recipe is taken directly from Sally Fallon's book Nourishing Traditions. I highly recommend this book. It should be a staple in everyone's kitchen.   It contains a ton of nutritional information, and a ton of info on the amazing Weston A Price.

3 cups canned, organic tomato paste
1/4 cup whey (see recipe below)
1 Tbs sea salt
1/2 cup maple syrup
1/4 tsp cayenne pepper
3 cloves peeled & mashed garlic
1/2 cup fish sauce - I like Cock brand. - no joke! You can also use homemade fish sauce.

Simply mix together in a bowl, scoop into a wide mouth glass jar, leave at least an inch below the top, close with lid, and leave at room temperature for two days before putting into the refrigerator.

Recipe makes a whole quart.

In the United States, we pass the ketchup to the tune of over half a billion bottles every year. The modern word “ketchup” comes from a Chinese word ke-tsiap — a naturally pickled fish-brine, the universal condiment of the ancient world. The English added foods like mushrooms, walnuts, cucumbers and oysters to this, and it was still a naturally fermented brew.
Organic KetchupSince most ancient times, lactic acid has been used to keep the intestines functioning efficiently, and different types of lacto-fermented juices were often the only remedy against infectious diseases.

With all the benefits of pro-biotic foods I really wonder when and why ketchup became a dead food.  Not anymore!  We have the technology to bring back the traditional recipe, thanks to Sally Fallon and Weston A. Price!