Category Archives: Food

Toby the SCOBY day 7

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It has been 7 days since Toby moved into his new habitat and so far he is looking very comfortable.

It has been 7 days since Toby moved into his new habitat and so far he is looking very comfortable.

 

Toby is starting to grow.

Toby is starting to grow.

 

The creamy/cloudy looking layer is Toby growing...which is exactly what we want to see.

The creamy/cloudy looking layer is Toby growing…which is exactly what we want to see.

 

In this photo you can see the thick yellowish area which is our original SCOBY and the thin milky looking layer which is our SCOBY Toby growing.

In this photo you can see the thick yellowish area which is our original SCOBY and the thin milky looking layer which is our SCOBY Toby growing.

 

At this point Toby has been in his new habitat for 7 days.  Toby needs to be in there for 8-15 days, so we will check in on him again in a week and see how all is going.

At this point Toby has been in his new habitat for 7 days. Toby needs to be in there for 8-15 days, so we will check in on him again in a week and see how all is going.

 

 

 

 

 

Toby the SCOBY

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One of our favorite things in the world is Kombucha.  We love it because not only is it tasty, but also has a lot of wonderful health benefits.  Kombucha has probiotics, is an immune builder, aids in digestion, improves brain function, detoxifies, helps remove heavy metals from our systems, balances internal pH, promotes healthy joints and has theanine which helps ease stress by increasing seratonin levels…just to name a few of Kombucha’s benefits.

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Recently we have been researching how to make out own Kombucha.  One of our favorite Kombucha suppliers is Kombucha Mama out of Bend, Oregon.  Kombucha Mama has a great website with a ton of information (if you are ever in the Bend area you can also stop in and their staff is very knowledgeable and helpful—I give them 5 stars).  The following is a link to Kombucha Mama’s How to Make Kombucha page:  http://www.kombuchamama.com/brew-class .  From all of the different websites we research, we found this one the most user friendly, especially for first-timers.

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Yesterday we went and adopted an wonderfully healthy SCOBY that we lovingly have named Toby.  Today we prepped our tea and let Toby join his new living habitat (for the next 8-15 days).  So far Toby looks very happy and healthy and is relaxing in a quiet, dust free cupboard.  We will be keeping a close eye on in and posting updates.  Here’s hoping that our first adventure in homemade Kombucha turns out to be a tasty one…we will find out on Christmas as that is when our whole Kombucha making process should be complete.

Asian Inspired Hummus

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Asian Inspired Hummus

2 1/4 cups fresh cooked chickpeas

1/4 cup organic natural peanut butter

1/2 tsp minced garlic

1 tsp chili garlic sauce

1 tbsp soy sauce

1 tsp natural sugar

2 tsp sesame oil

3 fresh green onions

1/4 cup fresh cilantro

1/3 cup of water (or more depending on how loose you want your hummus)

Combine all ingredients in a food processor and enjoy with your favorite pita, pita chips, vegetables, as a salad spread or whatever your favorite use of hummus is.

 

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Nutrition Facts
Serving Size 34 g
Amount Per Serving
Calories

108
Calories from Fat

31
% Daily Value*
Total Fat

3.4g
5%
Saturated Fat

0.5g
3%
Cholesterol

0mg
0%
Sodium

57mg
2%
Total Carbohydrates

14.7g
5%
Dietary Fiber

4.2g
17%
Sugars

2.9g
Protein

5.4g
Vitamin A 1% Vitamin C 2%
Calcium 3% Iron 8%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

Quinoa Spiced Oatmeal

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Quinoa Spiced Oatmeal

3 cups water

Dash sea salt

BRING TO BOIL then ADD

1/2 cup quinoa (we used a tri-colored quinoa)

TURN HEAT DOWN TO MEDIUM and cook for 5 minutes then ADD

1 TBSP organic whole flax seed

2 TBSPorganic  hemp nut seed

3 TBSP organic raw pumpkin seed

2 cups organic thick rolled oats

COOK for 5 minutes, while cooking ADD

1/2 tsp vanilla

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

WHEN DONE cooking remove from heat and ADD

1/4 cut raw organic agave nectar

 

Dish up and enjoy.  An addition of fresh or dried fruit would work very well with this dish.  If you like your oatmeal with milk try your favorite hemp, soy, rice or almond milk.  Makes 4 servings (that stick with you).  Recipe takes a total of 15 minutes to make (with boiling the water and all).

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NUTRITIONAL FACTS

Nutrition Facts
Serving Size 317 g
Amount Per Serving
Calories

402
Calories from Fat

111
% Daily Value*
Total Fat

12.4g
19%
Saturated Fat

1.2g
6%
Trans Fat

0.0g
Cholesterol

0mg
0%
Sodium

72mg
3%
Total Carbohydrates

56.6g
19%
Dietary Fiber

7.0g
28%
Sugars

12.5g
Protein

17.3g
Vitamin A 1% Vitamin C 0%
Calcium 4% Iron 31%
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

Vegan High Protein Snack Bars

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Vegan High Protein Snack Bars

In sauce pan:

2 cups water

1 cup organic raw agave nectar

1/2 cup natural peanut butter

1/2 cup organic unsweetened cocoa

1 tsp sea salt

1 tsp vanilla

1/2 tsp cayenne pepper

Cook all ingredients together on medium heat for 8 minutes, stirring constantly.

In large mixing bowl:

4 cups natural rolled oats

6 TBSP whole flaxseed

10 TBSP hemp seed nut

1/2 cup organic raw pumpkin seeds

3/4 cup organic dried tart cherries

Stir all dry ingredients together.  Once sauce pan mixture is complete pour over dry ingredients and stir well.  Pour mixture into lightly oiled 9×13 inch baking pan, press down to make as even as possible.  Bake at 350 degrees for 15 minutes.  Let cool and enjoy.  Recipe makes 40 servings (well, depending on how big you cut your bars, ours were about 1×3 inches).

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NUTRITIONAL INFORMATION BASED ON 40 SERVINGS

Nutrition Facts
Serving Size 66 g
Amount Per Serving
Calories

150
Calories from Fat

53
% Daily Value*
Total Fat

5.9g
9%
Saturated Fat

0.7g
3%
Trans Fat

0.0g
Cholesterol

0mg
0%
Sodium

53mg
2%
Total Carbohydrates

19.0g
6%
Dietary Fiber

2.4g
10%
Sugars

10.0g
Protein

6.1g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 13%
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

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Healthier Puff Pancake

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PUFF PANCAKE FRESH OUT OF THE OVEN.

PUFF PANCAKE FRESH OUT OF THE OVEN.

 

A couple of years ago my friend Sarah, the Mac-Mama, shared a recipe for puff pancake with me and we have been fans ever since.  Typically we only have puff pancake once every couple of months because it isn’t the healthiest of meals…BUT it is oh-so-good.  Being that we have been trying to eat healthier I keep trying to figure out how to make some of our favorite recipes  just a little better for us. This morning puff pancake was on my experiment radar, not just because I was craving it, but because I dreamed about it.

 

Original Sarah’s Shared Puff Pancake Recipe

Preheat Oven to 450 degrees.

1 cup flour

1 cup milk

4 eggs

1 tsp vanilla

pinch of salt

Mix all ingredients together in a bowl.  Put cast iron skillet in oven to heat-up.  Melt 4 TBSP of butter in pan (place butter in when you put it in oven, that way the pan warms up and butter melts at the same time).  Once pan is heated and butter is melted pour batter in.  Bake for 22-25 minutes.  Will puff up and be a wonderful golden brown when done.  In our family we cut the puff pancake into 4 pieces, so the nutritional facts is based on 4 servings.

Nutritional Facts:

Nutrition Facts
Serving Size 152 g
Amount Per Serving
Calories

312
Calories from Fat

157
% Daily Value*
Total Fat

17.4g
27%
Saturated Fat

9.5g
47%
Cholesterol

199mg
66%
Sodium

128mg
5%
Total Carbohydrates

27.2g
9%
Dietary Fiber

0.8g
3%
Sugars

3.6g
Protein

10.9g
Vitamin A 11% Vitamin C 0%
Calcium 4% Iron 13%
Nutrition Grade C-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

 

 

Healthier Puff Pancake

Preheat oven to 450 degrees.

1/4 cup whole ground golden flaxseed meal

3/4 cup unbleached white flour

1 cup unsweetened soy milk

4 eggs

1 tsp vanilla

pinch of sea salt

Mix all ingredients together in a bowl.  Put cast iron skillet with 1  tbsp olive oil in it in oven to heat-up  Once pan is heated  pour batter in.  Bake for 22-25 minutes.  Will puff up and be a wonderful golden brown when done.  In our family we cut the puff pancake into 4 pieces, so the nutritional facts is based on 4 servings.

Nutritional Facts:

Nutrition Facts
Serving Size 140 g
Amount Per Serving
Calories

244
Calories from Fat

103
% Daily Value*
Total Fat

11.4g
18%
Saturated Fat

2.0g
10%
Trans Fat

0.0g
Cholesterol

164mg
55%
Sodium

152mg
6%
Total Carbohydrates

24.2g
8%
Dietary Fiber

3.0g
12%
Sugars

3.0g
Protein

11.5g
Vitamin A 4% Vitamin C 0%
Calcium 4% Iron 24%
Nutrition Grade B-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

 

Both recipes taste AWESOME and are wonderful being topped with maple syrup, honey, apple butter, fresh fruit or whatever your favorite topping is (I sometimes eat mine plain).  Comparing the original shared recipe and the healthier version you get 68 calories less per serving with the healthier, 7.5 grams less saturated fat with the healthier version, 11% more iron, more protein and selenium…so a healthier version of a very yummy puff pancake.

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Creamy Spinach & Brown Rice Soup

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Creamy Spinach & Brown Rice Soup

3 cups water

4 cups organic vegetable broth

1 large purple onion chopped

5 medium carrots (3 large) chopped

1 tsp crushed red pepper

3 tsp garlic powder

2 tsp sea salt

1 tsp paprika

1 tsp fresh ground black pepper

1 cup brown rice

1/2 cup pink lentils

2 cups unsweetened soy milk

4 cups organic baby spinach chopped

3 small dashes nutmeg

Put water, vegetable broth, onion, carrots and crushed red pepper in large soup pot on medium heat with a lid.  Once boiling add in brown rice, sea salt, paprika, black pepper and garlic, put lid back on and continue cooking.  After about 20 minutes add in pink lentils, stir and put lit back on, continue cooking.  In 20-30 minutes, or when rice is cooked to your liking, lower heat to low, add in nutmeg, silk and spinach, stir well for about one minute.  The pink lentils in this soup will break down and work as a natural thickener (plus good for you).  At this point your soup is done, so dish up and enjoy.

Recipe makes 6 nice sized servings.

Nutrition Facts
Serving Size 508 g
Amount Per Serving
Calories

283
Calories from Fat

35
% Daily Value*
Total Fat

3.9g
6%
Saturated Fat

0.7g
4%
Trans Fat

0.0g
Cholesterol

0mg
0%
Sodium

1233mg
51%
Total Carbohydrates

48.9g
16%
Dietary Fiber

6.0g
24%
Sugars

7.7g
Protein

14.0g
Vitamin A 214% Vitamin C 19%
Calcium 9% Iron 20%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points