Why Vegetable Ash?

If you take a look at the latest in nouveau cuisine, there is talk about using vegetable ash, especially leek. You char the leek, allow it to completely burn, then powder it and sprinkle it on your food.

Well, that may do for some tastes, but I prefer this approach.

You know all those bits you have left over? That half of a bell pepper, and the tops with perfectly good bits? Well, I cut them up and put them on a non-stick cookie sheet, stick them in the oven at 150 degrees, and go to bed. In the morning I have beautifully dehydrated bits that are crisp and tasty, ready to munch as a wee side in box lunches, or powder and sprinkle on top of food (instead of ash). So yum.

Ash

But be warned! While bell peppers retain their sweetness, tomatoes can be quite acidic, and green onions, well, don’t they get bitter at being dehydrated. I can’t say about leek…I love it too much to have any leftover to char.

 

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New York Cheesecake

New York Cheesecake

This is the very dense, rich cheesecake that is so famous in New York City.

7 oz. Graham crackers, crushed very fine
4 T. Melted butter

The day before serving, mix the crumbs with butter and press into the bottom of an 8″ spring-form pan. Bake at 275 degrees for 5 minutes, and allow to cool.

4 pkg. Cream cheese
1 c. Sugar
Zest and juice of 1 lemon
1 c. Sour cream
2 T. Vanilla
5 Eggs
1/4 c. Flour

In a large bowl, beat the cream cheese with sugar until incorporated, then beat in the rest of the ingredients one at a time until very smooth. Pour into the pan and bake for 70 minutes. Without removing the cake, turn off the oven and open the door, allowing it to cool for 2 hours before refrigerating overnight.

Chia Puddings

Chia Puddings

Basic Chia Pudding – Single Serving

½ c. Liquid of choice

2 t. Agave / raw honey / pure maple syrup

2 T. Chia seeds

Pinch of pink Himalayan salt

Blend together and allow to sit for 4 hours or overnight in the fridge.
Tips: You can use any milk, it does not have to be vegan. Or try coconut milk!

Add seeds, nuts, and dried fruit to your liking.

If your pudding has not thickened enough, add a little psylium 20 minutes before serving.

For the following variations, add the following to a basic recipe of for one, or follow the suggestion for sweeteners and milks.

Blueberry Morning

1 handful blueberries

¼ c . Diced mango, pears, or peaches

1 T. Coconut, shredded

2 t. Honey or agave

Use fresh or frozen berries, with whatever fruit is in season!
Butter Pecan

2 T. Chopped pecans

½ c. Milk

2 t. Raw honey

¼ t. Fancy molasses

3 drops butter flavouring

In a pinch you can use brown sugar.
Chai Chia

a pinch of black pepper

a pinch of cardamom

a pinch of cinnamon

a pinch of cloves

a pinch of ginger

a pinch of macha or green tea powder (optional)

½ t. Vanilla

Mix this up the night before you plan to sleep in!
Chocolate Chia Pudding Base

2 T. Cocoa powder

2 t. Raw honey

Sprinkle with a touch of cinnamon. Or drop the cinnamon and add a little rum or almond extract with some slivered almonds. Or make it Mexican and add a pinch of cayenne!
Orange Julius Chia Pudding

1 T. Coconut (optional)

½ c. Orange juice

2 t. Honey

¼ t. Vanilla

Very nice in the morning, or on a sick tray with a dollop of whipped cream.
Swedish Almond Chia Pudding

2 t. Honey

¼ t. Almond extract

2 T. Slivered almonds

2 pinches of cardamom

Especially good as comfort food on frosty winter mornings.
Overnight Oats With A Boost

½ c. Oat flakes

2 T. Nuts or seeds

1 t. Chia seeds

A pinch of pink Himalayan salt

1/3 c. Chopped fruit

2 t. Pure maple syrup

½ c. Nut or coconut milk

Layer these in a pint-sized Mason jar, cap it and shake well. Leave it in the fridge overnight to have ready in the morning. Mix it up with raisins and cinnamon, or pecans and maple syrup.
Peaches & Cream Chia Pudding

1 peach, diced

2 t. Raw honey

3 drops almond extract

Add these to your basic mix. You could also use any other tinned fruit (not pie filling) or diced fresh fruit like mango.
Peanut Butter Cup Chia Pudding

½ c. Nut milk

2 t. Raw honey

¼ t. Vanilla

1-1/2 t. Organic peanut butter

1 T. Cocoa powder

A pinch of cinnamon

If you want to get really fancy, multiply the amount for company, but make half the sweetened chia with the peanut butter and half with the chocolate, then layer the pudding in pretty glasses before serving.
Pistachio Spice

1 T. Pistachios, chopped

2 t. Honey

1-2 drops rose flavouring

A pinch of cinnamon

A pinch of cloves

A taste reminiscent of the eastern Mediterranean.
Basic Chia Pudding – Four Servings

2 c. Liquid of choice

3 T. Agave / raw honey / pure maple syrup

1/2 c. Chia seeds

¼ t. Pink Himalayan Salt

Blend together and allow to sit for 4 hours or overnight in the fridge.



From a very busy girl sometimes blogging at
Shucky’s Kitchen
Nelsie’s Cupboard, and
Parkdale Knifty Knitters!

Nutritional Help When You Are Ill

Better-Than_Boost/Ensure

Originally created for feeding tubes and people too ill to eat, greed on the part of industrialists, and laziness on the part of the consumer have made these products very popular. Unfortunately, they are made from cheap processed and highly refined foods and synthetic chemicals; it is not good for you, and will not build your health. So if you are concerned about your health, make your own healthful substitute. Just run the following through the blender until very smooth.

And don’t worry about the fats; less than 3% butterfat, and you cannot absorb the calcium in the milk. Otherwise, proteins in animal milk will strip calcium from your bones and teeth so that it can be absorbed andutilized. Also, coconut fat, though saturated, is comprised of medium-chain fatty acids, triglycerides, something we North Americans tend to have missing from our low-fat diets, but which the brain must have for its continued health.

1 tin evaporated milk

½ c. 3% (homo) milk

Or

2 c. Nut cream*

1 t. Vanilla, pure

½ c. Fresh fruit / berries, pureed

2-3 T. Protein powder /whey powder / nutritional yeast (not baker’s yeast)

1 T. Coconut milk

¾ c. Fresh flaxseed, ground

1 t. Greens / 2 t. Fresh sprouts**

*Nut Cream

2 T. Raw cashews

1 T. Maple syrup, pure

½ c. Water

Nut Milk

¼ c. Raw blanched almonds

2 T. Maple syrup, pure

2 c. Water

Grind the nuts at the bottom of the blender until you have a fine powder. Slowly drizzle in the maple syrup, then the water. Your patience will ensure you don’t have too much ‘grit’ in the milk. If for a patient who is very weak, use almond milk rather than the cream.

**Fresh Sprouts For Enzymes

Take an awl or punch to the lid of a clean Mason jar and punch a few small holes. Into the Mason jar put 1 T. Of dry mung beans, and cover them with water overnight. Next day, drain the beans. On the following day, rinse the beans and drain them. Repeat, and when the roots are about 1” long, you can use them. You can have two jars going for sprouts on a daily basis.

I have too many very sick people in my local community, some of whom are fighting cancer without the benefit of referrals to oncological nutritionists, or without financial support from the Government for extra needs. I try to help, so have written an easy-to-read booklet for for all the times I have been asked to jot down what they need to do, which I can send you if you think it will help. In the meantime, anyone who is ill should start drinking a lot of distilled water to help clear out the inorganic sludge from their kidneys (think of the flakes at the bottom of your kettle – that’s what can wind up in your kidneys) and add a pinch of pink Himalayan salt to that water for its beneficial and easily-absorbable organic minerals. Or to bottled or filtered water if you have no access to the distilled water. That in itself can markedly improve one’s health within a week. Stevia is good, but milk and sugar in daily coffee and tea is not helpful at all. Diet drinks and sodas are really bad for healthy people, let alone children, seniors and sick folks, so just don’t go there. But do invest in your health with the following!

Detoxifying, Cold-Thwarting Foot Soak

In a basin of comfortably hot water, put:

½ c. Epsom salts

2 T. Bentonite clay

1 T. Apple cider vinegar

Make a cup of chai with ajwain seeds. When it is ready, soak your feet for 20 minutes in this foot bath. It is very helpful after getting chilled or when feeling depleted, just before bedtime. Especially with a drink of hot lemon and honey (or apple cider vinegar and honey) if you don’t have the chai handy. The drink, though acid in itself, will actually help keep the body from flipping into an acidic state over night, which is the shift that happens to launch colds and flu.

Chai

5 slices fresh ginger

5 pods cardamom

4 black peppercorns

3 cloves

1 cinnamon stick

2 c. Boiling water

(1 black tea bag – optional)

(1/4 t. Ajwain – in the international aisle)

Pour boiling water over all and allow to steep from 5 to 40 minutes. The ajwain is used in the north of India to stop colds, and 3 pinches a day will do just that! Be warned, it does taste like thyme so you might rather put it in soups and salads, or chase a pinch down with water as soon as you get a sniffle. This has kept people from having recurring laryngitis, bronchitis and pneumonia, once they have gotten off the antibiotics.

Some people like evaporated or condensed milk in their chai.



From a very busy girl sometimes blogging at
Shucky’s Kitchen
Nelsie’s Cupboard, and
Parkdale Knifty Knitters!

Burger Time

Now that organic ground beef is more available, and I have a new stove-top grill pan (and a very loud smoke alarm), I am truly enjoying burgers again. I like to use a little pink salt and pepper in the meat with a little fresh parsley and horseradish or coarse Dijon. And if I have sweet onion, well that will go into the meat. Otherwise I really like smothered onions and mayo on my burger.

I tried this the other night, and it made a pleasant change from the ordinary…

2 T. butter
2 onions, sliced very thin
a drizzle of truffle oil (white, black, who cares? Just do it!)
1/2 c. white wine (I used white vermouth)
1/2 c. beef broth
season to taste

So before you throw the burgers on, saute the onions in the butter until transparent. Toss in everything else, and reduce it all to the viscosity you prefer if you can wait that long. Slather this on top of the burger and have napkins handy. The truffle oil makes all the difference….oh, yum….

Summer Tea Blend

My lovely friend, Joanne, just told me about this one, so I tried it and it is very good. It’s from a book for weight control, but I add a teaspoon of gelatin powder to get my daily dose for aging joints.

In a quart or liter pitcher put in:

3 Teabags
1 T. Apple cider vinegar
1/2 t. Vanilla
Stevia (sweeten to taste)
Boiling water

Let steep, take out the teabags, let cool and then chill. I threw in an herbal teabag with two of black tea, and found the flavours rather exotic and pleasant. The vanilla cuts the sharp flavour of the ACV, but you can still taste the flavour of the tea…it’s quite nice and refreshing.

If you use the gelatin, you will find the tea takes on a silky feel, though the tea may not be transparent, depending on the brand you use.