Herb Infused Vinegar

Herb Infused Vinegar

'Tis the season of gift giving and in honor of being gifted a wildly out of control lovely rosemary plant from a co-worker, Victoria, with her hint of "you could make rosemary vinegar" I decide that is exactly what I would do; make healthy, herbal vinegar to have handy for the that extra special something to give a dear friend or loved one this holiday season. (Spoiler alert family and friends-now you know what is coming your way!)

 

In late spring/early summer I made chive infused vinegar especially for my son, Ainslie. I wish I would have saved the photos to share now, it was so pretty, and tasty too! Along with the gifted rosemary, I had a few hardy herbs left to harvest from the garden bed before the snow we have coming very soon. 

After harvesting the herbs, I rinsed them and let air dry. I discarded any parts that were not good for use. While the herbs dried, I sterilized the jars. 

I used a variety of vinegar for certain flavor effects. The Rosemary & Cranberry infusion has a rice vinegar mix as rice vinegar adds a mellow sweetness that is complimentary to the tart berry.  White wine and champagne vinegar are great and recommend vs distilled white vinegar. They pare well with chicken and fish dishes. Red wine and balsamic vinegar adds depth to red meat dishes. They all are used for salads. Let's not forget to mention apple cider vinegar~oh, the versatility of it. There are many types and uses of vinegar, and that is something we can explore in another post. For now, let's get back to this wonderful infusion of today's choice.

I used a stripped sprig of rosemary as a skewer for the cranberries. You could use any strong stem or wooden skewer. I just wanted the extra flavor of rosemary and am making good use of the leaves for another gift (Rosemary Infused Salt-oops, spoiler alert, again). Waste nothing! 

As I heated the vinegar mixtures to almost boiling, I placed herbs as desired into the jars. I gently poured the vinegar over herbs and closed jars, air tight. After they cooled down I placed them in a cool, dark area for infusion of two weeks. In two weeks I will strain each jar and remove the herbs and berries as they will go bad after a while. I will reuse some of the jars but for the larger amount of the mixed herb vinegar I will place in smaller, 2 oz "tasting or trail size" containers. 

Let your imagine go wild! Experiment with different types of vinegar, herbs, berries, and fruits. Search the web for recipes and different ideas. Share what you find interesting or make-we would love to see!

Who would of thought a simple gesture of giving a plant would inspire fun and creativity? I am using my good fortune to share and pass on to others! I am excited to hear the uses people find for these wonderful infusions! 

Be healthy, be well, be happy! And, be sure to share your ideas!

Baby's First Foods

Baby's First Foods

Homemade Whole Grains For Baby!

My family census is growing! It is with delight that we welcome our new members. The arrival of grandchildren is something as sweet as pie but with double scoops of ice cream, topped off with whipped cream, specialty sauce, and extra garnishes; that extravagant treat we wait with anticipation for then ogle over.  

During my education at http://www.integrativenutrition.com/ I listened to many lectures surrounding nutritional needs of children. I learned how to initiate change in childcare and school nutrition programs and focused on what http://angrymoms.org/  brought to our lectures. 

However, what I keep thinking about is how little education, support, encouragement there is for families to make their own organic, whole food, nutritious baby food. And, as a mother of 3 children (now adults with own families) and a grandmother of 3 (1 more on the way) I can honestly say that the thought of making baby food is overwhelming! The time, energy and expense of it all can make a person's head spin. And, let's put it out there, where we all know it is-when you have a hungry infant crying impatiently to be fed we look for in the moment, prepared, convenient here you go baby food.  

It is my hope to reduce the fear and anxiety of making own baby food for new families. Starting within my own. A little organization, prep work, and getting used to something can make all the difference in feeling like you can manage making food from scratch! It really can be simple, easy, and fun. 

I have engaged in a bit of research surrounding making baby food. I've browsed credible websites, read books specifically for baby food, and talked with different persons within medical and nutrition fields. They all have one thing in common-it is healthier for baby to have less processed, whole food baby food. 

So with all of this, and my grandson coming of age to start on "first foods," which is usually rice cereal, I have begun to practice the art of making baby food. While I did make my own baby food for some of my own children from time to time, it wasn't until they were older and on more of a solid/chunky/introduce meat phase that I dared put our family meal in a blender and serve it up to them. My approach now is a bit different. My current approach is well organized with an organic, whole food, alternative food choice exploratory approach. 

I found two recipes in http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806/ref=sr_1_1?ie=UTF8&qid=1447874771&sr=8-1&keywords=the+infant+%26+toddler+cookbook that I really like and feel they speak to the organization, ease, and wholeness of the approach I want to share with families of infants. 

The first one is for Rice cereal and the second is for Millet cereal. Whole grains. Grains are easy to store and have a good shelf life (I store mine in mason jars). They are cheaper to buy in bulk as compared to prepared foods, and are less expensive in the long run. These recipes call for the grains to be "processed" into flour by using your food processor or blender. A tip to save on time is to make batches of the flour ahead of time so it is ready to go when you need it. If you compare the grain flour price to the whole grain price, you will see a big difference. Tossing your grains into a blender costs nothing but the electricity you use and is a safer choice as you know when, how, and in what conditions your grains were "processed." It only takes a total of up to two minutes, so really, what is holding you back?

The recipes also calls for brown rice, as apposed to white rice. I have added the second recipe as millet is an easily digested alternative to rice. As the author of the cookbook states "It is an excellent source of B vitamins, amino acids, and minerals." 

Another tip to share is that you can make batches of the cereal and store in refrigerator for up to 3 days or freeze. I suggest making batches ahead of time and freezing, then taking out servings the night before so they are more readily warmed up. I was pleasantly surprised at how quick this was to make! (Total 5 minutes-including time for water to boil!)

Finally-the recipe!

Rice Cereal                                                                  Millet Cereal
     1/4 cup brown rice flour                                               1/4 cup millet flour
     1 cup water                                                                   1 cup water

In sauce pan, bring 1 cup water to a simmer. Add grain flour of choice, reduce heat to low and whisk constantly, until the water is completely absorbed and the cereal is smooth, about 2-5 minutes. Add enough breast milk, formula, or water to thin cereal as desired. Let cool before serving. (Makes approx 1 cup)

Easy whole food from your heart and kitchen for your baby! A great way to feel a deeper connection. Be mindful of how you feel when you make a meal for your family. Do you feel a sense of pride, accomplishment, satisfaction, gratitude, or delight? How is that energy that you give out received? When we act with love and with intention, it is indeed absorbed by those all around us. Be a model to your child, your family-nourish nourishment and foster a sense of well being around meals, and attitude about food!

This is just the start of my journey in educating families on how to make whole foods. I am so excited to share what I've learned, experience, and continue to explore. Please-feel free to share your experience, knowledge, and ideas with us! 

Something Old

Something Old

Something old,

something new.

Just how do you express 30 years of emotion? How do you connect generations and meaningful moments? 

These are the questions that have been swirling about in my head since my daughter, Jessica, announced she was getting married. I am sure many of you other parents understand all the emotions that this milestone evokes from us. 

What I kept coming back to was the memories of when she was born; the connections and bonds that were made. Normal, I suppose. We see all the years flash in front of us. The strongest memory I have of my daughter's first two years is the relationship she had with my mother-her grandmother.

Perhaps it is life experience that has taught me that the greatest value in life is not objects but the relationships we have and the quality of the present moment. Things come and go. They can all be taken away from us, at any given moment, as easily as we received them. Just as life can be.

Just how am I to show my daughter all that she means to me? Then it struck me. 

It certainly did not all come together at once, it took months for me to figure it all out. 

Honoring her request to have her wedding "on a budget" and following her lead in doing things herself, I thought making a couple of pillows to accent her choice in decor and seating would be fun. But not just  pillows, these were going to be special pillows with lots of love behind them. 

I invited my granddaughter, Lillee, over for some "wedding sewing" fun. How nice would it be to include her daughter in this project? 

As we sewed and stuffed, we talked about how mommy and daddy were getting married, how special the day was going to be for her family, how love creates family and family creates love.

The big day is almost upon us. It is time to present the simple pillows.

These simple pillows are not as simple as they look. They have layers of meaning. The burlap is not just a random piece of burlap. So my dear daughter, Jessica, these are made by your mother and daughter from an old potato sack your father (who adopted you) has saved for many years. Which is a perfect way to symbolize both his and your departed grandmother's presence in your life. She was very, very proud of her Aroostook County potato field roots. She adored potato sacks and barrels. She loved you very much. The bond you shared shined so brightly we could all see the glow. 

I hope that as my daughter sits against these pillows, she feels the support from the hands that made them, the soft love from an old fibers that have woven into the fabric of her life. May the threads that connect cushion her in all ways, always. 

Something old for something new...

Chocolate Almond & Coconut Cake (high protein snack)

Chocolate Almond & Coconut Cake

(High protein, natural sugar, gluten free snack)

 Oh, how I have missed baking!

 In my quest to remove refined sugar, bad fats, and processed ingredients from my diet I somehow brushed baking aside. Absolutely no need to give up baking-what was I thinking?

Looking through the new catalog from http://www.bobsredmill.com/, I saw a lovely picture of a piece of cake from the featured recipe for coconut flour. My mouth began to water. Cake. I missed cake. I needed to bake a cake...

Reminding myself of the commitment to stay clear of refined sugar I began to think about what sugar substitutions I might be able to use as I continued to peruse the catalog. Then it jumped out at me-COCONUT SUGAR! A new sugar substitute. Excitedly I ordered the coconut flour and coconut sugar and waited for them to arrive.

My mind raced in a hundred different way pondering all the recipe variations I could conjure up as I waited for my ingredients to arrive. Just how could I make it different from http://www.bobsredmill.com/recipes/how-to-make/magically-moist-almond-cake/ ? For one, swap out the refined sugar for coconut sugar. And two, add

COCO. Make it a chocolate almond coconut cake. Why not? I love(d) Almond Joy candy bars, this might be a great healthy substitute, right?

At last my packaged arrived and I was ready to give my recipe twist a go! But first I did change a few more ingredients. I used almond milk instead of regular milk and I thought almond butter would make a great layer "glue" with a generous dollop of whipped coconut cream (milk) with sprinkles of cacao chips for garnish! I also sprinkled the cacao chips over the almond butter for "double" chocolate effect as well as for a texture teaser. 

While this recipe came out very good, I have some more tweaking to do. I am delighted with this experiment with coconut sugar. This recipe takes a once unhealthy treat and turns it into a high protein, no gluten, and no refined sugar snack! From carbo overload to long term energy packed power! 

If you are interested in learning more about my recipe twist, please comment with your email address and I will be sure to send you my recipe version!

#highproteinsnack

#nogluten

#norefindedsugar

Be Active!

 Be Active!

How are you nourishing your wellness? 

Being active is not only a way to manage weight and reduce risk of disease, it also is a great way to manage stress and nourish your overall wellness. A simple walk can be uplifting to your mood. 

Being a new mom can be overwhelming at times. One of the ways this beautiful new mom, Danielle, is working to manage the stress of recovering from major surgery and adjustment to newborn demands is by walking. She enjoys the quiet of nature, time with her baby, and opportunity to care for herself in a healthy way!

How active are you now?   What are the barriers you face in being able to get more active? Are there ways you can incorporate walking in your busy schedule? What interests do you have that  you could use to improve your activity level? 

One idea that I have to increase my activity level is to use my interest of photography. I grab my camera and go for a walk, exploring scenery and opportunities for unexpected moments to capture (like a bird landing right in front of you or a deer popping out from field).   A great way to help stay motivated is to walk with friends.

Try joining a local walking group or perhaps developing you own walking group. Combine interests such a photography, bird watching, new moms, recovery or management of disease, lunch break, etc. 

A simple walk daily helps keep you motivated, healthy, and improves the quality of your life. 

Here is a link from the Mayo Clinic that explains the benefits of walking and provides some helpful tips. http://www.mayoclinic.org/healthy-lifestyle/fitness/in-depth/walking/art-20046261

Feel free to post ideas you have to increase activity level as well as pictures of you and/or your group! 

Grammy's Tomatoes #2

 Roasted Tomato Soup

 In this second posting of the "Grammy's Tomatoes" series,  I would like to share my favorite soup, and this cloudy, damp, early fall Sunday is perfect for simmering up a pot of Roasted Tomato Soup!

This recipe is a great way to use up the extra tomatoes from your garden, or those gifted to you by your gardening family or friends. No worries if you didn't grow them or have them given to you-just take a jaunt down to your local farmer's market, stand, or market and purchase the best quality heirloom tomatoes that you can afford, about 2 lbs of them. A variety is recommended for a complex tasting soup. I encourage you to double, triple, or quadruple this recipe so as to have extra for lunches or dinners throughout the week, freezing for a winter's stock pile of grab and go meals, or sharing with friends and family. A dressed up, pretty pint or quart sized canning jar filled with homemade soup is a great gift for housing warming parties, sick friend/family, or for the busy on the go parent with hungry kiddos!

Wash and remove stems and unwanted parts of a variety of 2lbs tomatoes. I have used roma, brandy wine, and old german.

Slice smaller tomatoes in half and quarter larger ones. Spread in a single layer on baking pan along with a medium to large onion.( I used a Vidalia for sweetness. ) Drizzle with extra virgin olive oil and sprinkle to sea salt and freshly cracked black pepper to taste.

Bake in a 425* oven for approximately 30-45 minutes, until desired browning.

Place roasted tomatoes and onion in a stock pot.

Using a hand held blender, puree the mixture until desired consistency. Simmer 10-20 minutes.
(You can also place mixture in a food processor/blender, working in small batches.)

This is a basic recipe that can be modified in as many ways as you can imagine! I like the simple taste of this base, however, from time to time, depending on if I am using as main course  or as a side,  during the simmering stage I will add a chicken or veggie broth, as well as a variety of spices: basil, oregano, rosemary, and/or savory. You can also add milk or cream if you like a creamy soup. Try using rice milk for a non-dairy and flavor twist. Add garlic in the roasting stage and/or drizzle with a balsamic vinegar. Let your imagination guide you-be brave-try different colors, sizes, and varieties of tomatoes. Experiment with different fresh and dried herbs.

Garnish with fresh herbs, crusty breads, or shredded cheeses.


Basic Recipe:

2 lbs Tomatoes
1 medium Onion
1-2 TBSP Extra Virgin Olive Oil
Sea Salt
Cracked Black Pepper

Enjoy!

Share you favorite way to enjoy Tomato Soup!

Grammy's Tomatoes

Grammy's Tomatoes

Welcome to the start of this recipe series featuring tomatoes called "Grammy's Tomatoes." This series is inspired by my granddaughter, Lillee, a sweet 3 1/2 yr old. My daughter,  Jessica,  told me the other day that she was having a conversation about her garden stating that she did not have tomatoes when her daughter, Lillee, piped up and said, "it's okay Mommy, Grammy has tomatoes." Probably not what my hard working daughter wanted to hear but we enjoyed a few laughs about it.

Today has been another hazy, hot, and humid Maine summer day. I don't know about the rest of you, but on these types of days I have little appetite and I crave cold, crisp, fresh veggies from my garden. I braved the heat and took inventory of the garden.

It is nearing the end of August and the tomatoes are bountiful! I recalled the story of my granddaughter and thought a tomato salad on top of zucchini spiraled into "pasta" would be perfect for this day. Not wanting to re-invent the wheel I decided a traditional tomato and onion salad it would be.  

Dice 1 lb of tomatoes (I used roma here but a mixture of different types is good as well) and place in a bowl. Sprinkle with sea salt and freshly ground black pepper. Dice 1 medium red onion, tossing in with tomatoes. This traditional salad calls for 1/4 cup of basil but I find that to strong of a flavor so I used approx 1 1/2 tblsp chopped freshly picked basil. Drizzle 1/4 cup of high quality extra virgin olive oil and stir. Chill. 

Spiral 3 small zucchinis and 1 medium summer squash.

Saute veggie "pasta" in 1 tablespoon of either coconut oil or extra virgin olive oil for 3-5 minutes over medium high heat.

Serve cooked "pasta" with the chilled tomato and onion salad on top. Garnish with basil leaf.

Enjoy! This is a great traditional salad updated with zucchini and summer squash ribbons for a low carb, gluten free diet preference. Try adding grilled local, antibiotic, no hormones, natural chicken breast for a healthy twist to an old traditional favorite Chicken Parmesan. What inspires you?