Saturday, June 22, 2013

Wild Mushroom Sunday Brunch~

Greetings, folks!

Here is a lovely brunch idea!! I created this last weekend from wild-foraged "chicken mushrooms" & oyster mushrooms which my good friend Sandy found & gifted me, and they were phenomenal!!!!! Of course, be sure when wild-foraging anything, especially mushrooms, that they are correctly identified or from a reputable forager/gatherer!!!!!! I cannot stress this enough. 

Here is a run-down & visual: 


Amounts are flexible, but I basically chopped a pan full of mushrooms & sautéed them in a bit of extra-virgin olive oil, garlic, & dehydrated onion powder for a good 20 minutes. Be sure they are well-cooked but not overdone, juicy & tender!

Then add wild spinach, or if you don't have any wild greens use spinach, baby spinach, kale, collards, chard etc! The sky is the limit with breakfast scrambles. This recipe is merely a guideline, especially of how to use a few wild edible plants. Add any herbs, spices, salts & peppers you would like!!!!! I love using fresh thyme and/or basil when I have it on hand, cayenne, pink Himalayan salt, & often a pinch of curry, garlic and/or onion powder for extra flavor! 

After everything is softened & seems deliciously done, add a few beaten eggs (I usually just beat by themselves, not adding milk, cream of water). I only used 6 here, but could have done more! As long as there are enough eggs to reasonably bind the rest together....

"Stir-fry"/scramble over medium heat until done!!!!! We added great gobs of cheese & ate it right up, forgetting to photograph the last step, but it was *already* delicious without it!!!! 

Enjoy!!!! Play with the recipe & tweak to your personal fave tastes. Enjoy the rest of your weekend!!!

Love, Christine Elizabeth xo


Tuesday, June 11, 2013

Tonight's Dinner: Chicken & Rice Stew W/Garlic Indian Chapatis



Here is a warm, thick, nourishing stew perfect for a long rainy day like today, and most of this week has been.......Appearing to have been simmered for hours but, with the addition of lightly-sautéed chicken breast chunks, is much quicker in a time-crunch than the traditional boiling & deboning of a whole chicken like I would normally do. And paired with yummy salted garlic Indian chapatis, fried on the grillpan or griddle, it's the perfect simple, healing comfort food for a cool rainy evening.....

I quite simply, sautéed cut up carrots & celery in just a bit of olive oil, seasoned with garlic, onion powder, salt & pepper etc., whatever you would like, in the bottom of a soup pot, for a few minutes, while simultaneously sautéing generous chunks of cut-up chicken breast in garlic (fresh or powder) & salt, pepper, butter or olive oil in another frying pan/skillet. Turn off chicken when just done & lightly golden, & save to put in the stew at the end.

After garlic, onion, carrots, & celery are mildly softened, throw some rice in (I used a good 2-3 cups uncooked jasmine rice, it turned very thick & creamy like a risotto), sauté a minute or two, & then fill the pot with water. Cook on a low-medium boil until everything is tender & the rice is cooked & done. I boiled it a bit extra (taking extra care the starchiness of the rice does not make it burn on the bottom) to make the rice extra creamy. Throw in the chicken breast chunks when it is finishing up. I added a generous amount of dried parsley to finish it also, but if I had fresh I would have used it instead! Season with any extra salt, pepper etc. you would like, & serve hot with the freshly-made chapatti.

I'm sure this simple stew with rice would be delicious to try with cut-up (think leftover?) steak or fish also! Try any sautéed vegetable in season. Asparagus would be just beautiful with the risotto-style creaminess of the rice. Currying the entire stew would be another wonderful, warming option! So would a generous pinch of red pepper flakes or ground cayenne. Use whatever you have on hand.




                                                                     Chapati


Chapatis are sooooooo simple to make! :) Very good on a budget too! All you need is a little flour, water, & salt (or try a little natural raw sugar if you want to make a sweet one...yummy!!), & a bit of oil. If you have garlic or other spices you want to try (think rosemary, thyme, oregano, etc....), feel free to add them either in the dough or on the chapati as you are cooking them. Experiment with both fresh & dried herbs~ this flatbread is easy & versatile. Use another oil, such as coconut or sunflower in place of the olive oil, & it is Lenten/fastworthy to boot!

*Makes 10 servings


     
    1 Teaspoon salt

     

    3/4 Cup warm water, or as needed                                                    
     
    1. In a large bowl, stir together the flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
    2. Heat a skillet over medium heat until hot, and oil or butter lightly. On a lightly floured surface, use a floured rolling pin (they have little pita/chapatti rolling pins too which are great!) to roll out the balls of dough until thin like a tortilla, or a pita, depending on what you want. Its a pretty flexible foolproof dough/recipe. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, (about 30 seconds to a minute or so for small ones, more for larger thicker ones), then flip and cook on the other side. Continue with remaining dough. Be careful not to burn. sprinkle with herbs, salt, sugar, or whatever comes to mind. These are best served hot & fresh, but we eat leftovers cold or reheated too. The leftovers get gummy overnight, but still are very tasty .


       
       
                 Enjoy your quick, healthy, nourishing, home-cooked supper. Have a beautiful evening!!
       
                                                              Love, Christine Elizabeth

      Monday, June 10, 2013

      Spicy (Lenten-Worthy) Lentil Summer Rolls & Other Healthy Travel Snacks...




                                  These look terrific!! Easy to adapt to Lent/Fasting days too.....

      Make sure if making for Lent/fast days, to find a vegetarian/vegan version of the sauce it calls for... many Asian sauces contain fish sauce/product....otherwise I think it is perfect from what I could see! I can't wait to make these! Recipe courtesy of our friends over at Sprouted Kitchen. Blessings, & let me know how they turn out!! :)


      http://www.sproutedkitchen.com/home/2013/4/9/spicy-lentil-summer-rolls-travel-snacks.html




      Healthy Fermented Quinoa Chocolate Cake.....Mmmmmm!


      Completely healthy superfood dessert, courtesy of Food As Medicine.

      http://www.foodasmedicine.ca/2013/fermented-quinoa-chocolate-cake/ 





      I had to include this humorous pic, I couldn't stop laughing as its so "me"! ;-)




      Okay, here is the recipe!!!

      Ingredients
      ¾ cup quinoa (fermented, drained p. 126)
      1 ½ cups water
      ¾ cup butter
      ¼ – ½ cup milk (or almond milk, or water)
      4 large eggs
      1 tsp vanilla
      1 cup jaggery (gur)
      1 cup cocoa powder
      1 ½ tsp aluminum-free baking powder
      ½ tsp baking soda
      salt
      Directions
      Drain soaked quinoa, rinse, bring to a boil in twice the volume of water and let simmer for 20 minutes. Allow to cool, fluff with a fork. Melt the butter and set aside to cool, greasing two 8-inch round baking pans and preheating the oven to 350°F. In a blender combine the milk, eggs, vanilla and cooked quinoa, and blend to a custard-like consistency. In a separate bowl whisk together the jaggery, cocoa powder, baking powder, baking soda and a pinch of salt. Mix well then add the wet ingredients to the dry, mix well, and then pour into two cake pans. Bake for 40-45 minutes or until a knife comes out clean. Serve with fresh whipped cream sweetened with a little maple syrup, or homemade strawberry-rose ice cream.

      Kamut Kombucha Oven-Fried Chicken!!!! YUM! Very Healthy!!

      Wonderful, Healthy, Ancient Kamut mingles with the benefits of extra spices, healthier lighter fats, & even a dash of fermentation if you make it the Kombucha way! *LOVE THIS!*



      I made this last night, & hubby made a big salad to go with. We took turns watching baby Ronan, who is into everything lately. ;-)

      So my story is, I actually didn't have buttermilk on hand the other day when I put it to marinade!!! No problem I thought, I'll google buttermilk DIY again to get theh ratio to make a faux version... Oh, I don't have lemon or vinegar on hand either!! Okay, experiment time. I added a couple teaspoons over-fermented KOMBUCHA vinegar (live cultures!) to regular whole milk & poured it over the raw cut-up chicken. I only wish I had raw milk on hand. ;-) It turned out marvelous!!! I use Barefoot Contessa's recipe as a base, but then tweaked it in many ways to make it healthy-changing the oils, the flour(s), adding spices, etc. It turned out awesome!! Enjoy!!!!! Xxo

      Ingredients


      • 2 chickens (3 pounds each), cut in 8 serving pieces (I just make one sometimes, even.)
      • 1 quart buttermilk (Or add a couple teaspoons lemon, vinegar, or kombucha to regular milk, etc., or use yogurt!)
      • 1 cup organic kamut flour
      • 1 cup organic flour or sprouted flour (Sprouted is my favourite!!)
      • 1 tablespoon salt (I add Adobo too often, its in the Hispanic section & delicious, contains garlic, turmeric, oregano, salt & pepper etc.)
      • 1 tablespoon freshly ground black pepper
      • Liberal amounts of garlic powder, cayenne, & organic salt-free Cajun spice mix
      • Vegetable oil - (I used Sunflower, & a healthier Omega-3 mix by Smart Balance as well-you could cut with lard for a traditional touch too)

      Directions

      Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
      Preheat the oven to 350 degrees F.
      Combine the flours, salt(s), spices, & pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-3" and heat to 360 degrees F on a thermometer.
      Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 45 minutes, until the chicken is no longer pink inside. Serve hot.

       

      MACA, the Incredible Superfood for Libido & Stamina

      Good morning & Happy Monday, Folks!! Have you tried (or even heard of) Maca, the South American superfood  yet? If you haven't, you will soon as its exploding onto the scene as a fantastic aphrodisiac & stamina-booster!!!!!     


      Maca is a root vegetable grown high in the Peruvian Andes. It was sacred to the Incas and has been used as a food and medicine in South America for centuries. It is well known for its ability to help enhance strength and endurance. In fact, it is said that the Incan warriors would consume maca before long journeys and even battles. Today's warriors (athletes) are confirming what history has to say about this incredible superfood. 

       
      Seriously worth checking out, folks! I'm vouching for this, its a powerful food/supplement!
       
      I do encourage you to use/eat in raw powder or food form, not pills/capsules etc... From what I've heard, it can be very watered down in pill form, & people either don't feel it, or start taking more than the natural recommended dosage. Trust me, just get it as a raw, organic FOOD powder & keep in fridge or freezer once opened, its amazing that way & stays fresh for a couple months!




      I add heaping tablespoons of the raw dried root powder to my "famous superfood smoothies", and find them to be very effective! The natural energy burst feels like a couple cups of coffee without the jitters, & just lasts & lasts. Its an aphrodisiac that actually seems to work, too! My girlfriends & I are all abuzz about it for months now!!!! Here are some great basic ideas:
       
       
       
       
       
       
      These are very similar to smoothies I love to make. MMMM!
       
       
       
       
      Here is a yummy recipe for Maca as tea for a non-caffeinated morning (or anytime) pick-me-up: http://petite-physique.com/2012/recipe-cozy-maca-tea/
       
       
       
       
       
      Ooooooh my goodness! Check out these delectable Raw Maca Hemp Chocolate Truffles(?!?!):
       
       
       
       
      I am making these tonight!!!!!!!! ((((Drool)))))) ;-)
       
       
      Below is another link so yummy & healthy, I am going to devote another blog post to just these "Maca Buzz Balls:"
       
       
       
       
       
       
      Here is a chocolate chip maca truffle recipe too!
       
       
       
       
       
       
      The goodness is overwhelming. ;-) What can be better than healthy, top-notch, guilt-free, sensual Maca & other superfood treats, though?!
       


       
      Check out these amazing Goji-maca-Superfod Dehydrated bars......


                                                       http://blog.punkrawklabs.net/?p=128


      ....And yet another superfood cookie featuring Maca....with hemp, coconut & etc! Just lovely...




                                           http://myojio.squarespace.com/recipes/desserts/5658517


                                                 Are you ready to try this beautiful superfood yet?



      Where to buy raw Maca powder (I get mine locally at Wegman's, but here is a link for the type & brand I buy for smoothies etc):
      http://www.vitacost.com/navitas-naturals-gelatinized-maca-powder?csrc=GPF-PA-858847000567&ci_gpa=pla&ci_kw=&ci_src=17588969&ci_sku=858847000567&gclid=CPPD_9uVyLcCFUyi4AoduBUAtg


                                           Additional reading on Wikipedia about the Maca plant & root:       
                                               http://en.wikipedia.org/wiki/Lepidium_meyenii


      Questions? Comments? Please leave them for me below, and have a WONDERFUL, healthful, ENERGIZED, Maca-licious week!!!!! ;-) God Bless You all!!


      Warmly, Christine Elizabeth

      The Optimal Breastfeeding Diet: Make Super-Milk for Baby

      Many of you have emailed & asked me about traditional breastfeeding diet examples. From what I've researched from other cultures, as many women without these tips & tricks in America (myself included) struggle(d) with low milk supply out of accidentally eating/drinking the wrong things. I know, its an initially very surprising thought to me as well, but makes perfect sense, right?!
       
      For example, did you know such things as parsley, oregano, sage, mints etc. actually decrease milk supply? Not to mention coffee, one of the biggest! With my first baby, Demetri, my husband had cancer at the same time he was born. I started drinking a decent amount of coffee to try to stay awake to care for both of them, & struggled with low milk supply the entire almost-year I nursed him. Never put the two together until I read about it later. Aha! moment.


       
       
      I cannot recommend the book "Mother Food" by Hilary Jacobsen enough.... every breastfeeding (or intending to breastfeed) mama should read this book. It became my Bible when I stumbled across it finally!
       
      Here is what I'm personally eating/have eaten for galactagogues/milk producers while at same time providing enough nutrition/& still very importantly, enough fats for baby's developing brain. I do love sweets & carbs but tend to follow a more Weston-Price/Paleo/Traditional diet usually. Unless I'm feeling like it would be good to add a sweet like Halvah, which is a major galactagogue made almost exclusively from sweetened SESAME seeds- one of the biggest "galas", btw. Gala is milk in Greek, & let's just call it this to make it easier than writing out & reading "galactagogue" every time. ;-)

      The following are from notes I took when baby "RoRo" was only 2 or 3 months old. He is now an amazing, vibrantly healthy 10-month old guy who loves to feed himself, crawl & jump everywhere, & still breastfeeds, but much less.
       
       Breakfast: I regret to say I had only a large mug of very spicy milky chai, raw whole milk only of course, I used organic ready made chai concentrate (but usually have homemade chai & ginger tea concentrate on hand, I add extra spices that way), & added extra tea masala (the spice that makes chai into "chai", & have that spicy taste we know here in the USA as "chai", although in many cultures chai actually just means tea, but that's another story ;-)), from the Indian grocer & stir it in, I do an extra half-teaspoonful. The milk & spice is why I drink it, watch your caffeine levels (I do a mix of reg & no caffeine). Let me interject here, in the last month of pregnancy I quit coffee cold turkey again & switched to chai  because as I said, I learned years ago (the hard way) that coffee is the single most anti-galactagogue out there- (yes I miss it, I love coffee!) but it is *awful* for healthy milk supply, so be careful when adding it back or drinking it. Not to mention the adverse affect it can have on baby. Traditional cultures & diets stay away from it entirely. 
       
      Healthy, "Supermilk" breakfast items to add to your morning chai are eggs (foraged or free-range are preferable as they contain very dense amounts of nutrition & protein, much more than grain-fed eggs), oatmeal with raw honey, fresh fruit etc. I often nibble some cheese or spread sesame tahini (another huge gala)  or almond/peanut butter (gala & protein) on a piece of multigrain toast or English muffin for a treat (not paleo but so yummy, lol). Adding spinach/kale & other veggies to omelets is fantastic! And so much more. I loved a mug of leftover homemade soup for breakfast too. So many nutritious, non-sugary, galactagogue, superfood breakfast options available! Be creative, & think about the nutrition of each choice you make.

      Lunch: a bowl of hot spicy chickpea curry- curry spices are fantastic galactagogues!  Mixed with yoghurt to cool it down (Ayurveda, plus whole milk Greek yoghurt is more good fats for baby), & small fresh salad or fruit, & a glass of malted whole raw milk (malt- another big "gala"!)

       Snacking: Smoothies, raw fruits & veggies throughout the day if you can, if $$/a budget is an issue even things like bananas are fresh & cheap, & drink LOTS of water. I keep a quart jar upstairs & downstairs and drink & refill them constantly!! "Mother's Milk" herbal tea in the afternoon, evening & night too. I haven't gotten prenatals refilled yet & planning to for optimal backup "nutrition", but prefer eating healthy for him than relying on a dead pharmaceutical (V. fresh live nutrition & vitamins) to supposedly nourish my child (wry face). The ones I liked were by Solgar, from any health food store. 
       
      Dinner: We love fish like wild salmon (the most nutritious for baby), red meat like beef & venison, clean chicken... Protein levels are a must for you & baby... Stir-fries with chicken, greens (as much greens as you can!), spices, etc., fruits even (try pineapple, mango etc pieces-yum!!!) are just phenomenal. Be adventurous. Research superfoods, they are you & your family's new best friends! Eat as many as you can a day. I read somewhere, "Eat a Rainbow a day of fresh fruits & veggies-as many colors as you can!" All that amazing nutrition is being passed directly to your baby.

       I ate high amounts of fat the first 6 months after I had this third baby. Infants NEED healthy fats for brain development, & from what I've read & heard, dieting or not eating these fats like Omega-3, DHA etc not only reduce breastmilk, but are not the best for baby's brain development. Add to that, losing weight at too fast a pace can actually detox directly into breastmilk.... also not the best start for Baby. I think its 1-2 lbs a week to safely, gradually lose the "baby weight" while breastfeeding postpartum. Nourish yourself so you can feel good nourishing baby!
       
       Make pre-cooked meals. I make roasts & slice in fridge for grazing or sandwiches or anything, really (including turkeys-yum!!!), keep salad ingredients on hand, hard-boiled eggs, cheeses etc... I cook huge pots of soups, stews, curries, stir-fries & freeze them in ziplock bags in portions- individual/couple & family-sized :) Defrost in a bowl of cold water, on stove in a little water in a pan on low/medium heat, or overnight in fridge if you don't use microwaves. It all helps so much when Baby just doesn't want to be put down!
       
      Steer clear of soy products while breastfeeding unless he has a dairy allergy, etc., & even then be very careful & selective as to how much you intake. It can powerfully affect hormone levels & is usually GMO anyway unless certified organic & certified non-GMO.
       
      Superfood Smoothies: Okay, my personal FAVOURITE LOVE. I get these raw superfood powders from Wegman's, they are AMAZING! Maca (my absolute fave-incredible energy & stamina!!), Pomegranate, Acai, Goji Berry, etc... even raw Cocoa. They also carry non-GMO organic whey protein if you are doing as a meal replacement. These are all a bit of an investment, between $7-20-ish, but last months, as the serving size is a tablespoon. Ration it (or don't), they make you feel sooooooo good, full of vitality!! I just can't say enough about these superfood smoothie concoctions. I add frozen (organic when possible) fruits, sometimes a handful of spinach, any extracts you want or extra things (I've done sour cherry extract, raw aloe vera juice, chlorophyll, wheatgrass etc. - you can hide all kinds of things, I'm sure cod liver oil even could be hidden ha!). I usually just add water to blend, but sometimes I add a little carrot or orange juice. Hubby likes maple syrup or other clean sweeteners, but I don't usually need it, tastes so yummy already!

      Hopefully the things I have listed here will provide a jumpstart to a new mama looking to improve supply, or figure out what could be happening if other causes have been ruled out, such as not drinking enough water, not nursing baby enough/on demand, or taking baby's cues to feed more for a growth spurt, etc.

      In conclusion, if you think a food or drink may be affecting your breastmilk, simply Google it, read Mother Food & other books on it, refer back to this article, or take personal notes & see if there is a pattern after eating certain things. All babies & mommies are different, so as I always say, do what works for You & your family.

      Love, Best of Luck, & above all, Happy Breastfeeding!!!!!

      Warmly, Christine Elizabeth xxo