Juice

Love the glass? I got it from this etsy seller!

I have a confession to make. Well, two:

1) I watched this food documentary and loved it, it was amazing and it led me to watching a few more. I started with hungry for change. This was an amazing thing to watch, I wish I could find it online for you to see easier than having to purchase it, but it was worth it. I loved the emphasis on finding balancing and accepting yourself but being aware of the food we eat and what we are told about nutrition. I highly reccomend it.
After watching it, I had to watch Fat, Sick and Nearly Dead as well, and thought that while it wasn't as good as the previous movie, it was well done and I did do the most rational thing after watching it- I spent days researching juicers and went out and bought one.

So there is confession number 2

2) I bought a juicer and have used it almost everyday and I love to itty bitty pieces. When I nearly broke the darn thing and couldn't use it for a week, I almost lost my mind. I love this thing. I went with the omega 8004 because it can do so much and as mentioned before, I spent days researching things and this one seemed to be a favorite. It is already one of my most favorite things. I brought it with me on vacation! (and then nearly broke the thing, yadda yadda).

There are many people out there now touting the juice thing. They have been for years! and I have been listening! Well, sort of. Want to hear a funny story? Too bad, I'm gonna tell it. It's quick!

I tried a juice 'cleanse' a year ago. It was so easy, I felt great, I didn't know what the hype was about. I drank as much juice as I wanted for 3 days, and I never felt bad. It was at about day three, after 3 cartons of orange juice and 3 jugs of apple juice and one v8 that I realized, as I reread an article on the wonders of juicing, that they meant homemade mostly vegetable juice. Oops! I didn't own a juicer, so I just jumped off that wagon.

Now, back to today. I drink a mean green juice nearly every stinkin' day and I love it. I make a big batch of it every morning and have it with some scrambled eggs for breakfast. Then I take the leftovers with me to have with my lunch. It grosses everyone in the staff room out and I love that. :)

Also, all the leftover pulp is a great addition to my compost bin. Lovely!
  
I do have to chop up the produce to juice it in my particular juicer, but it takes no time at all. I love the flexibility of the juice recipe- just use what you have! Or follow one of the hundreds of recipes online

Want to read more about juicing? Here are some places to start:

hungry for change
runner's world
goop 

Green Juice
makes one big ol' cup and little cup leftover (or three small cups or enough to share if you want) 

ingredients

1 cucumuber
1 small apple
1/4 lemon, peeled
1 cup kale
5 stalks of celery 

Put it all in the juicer! That's it. :)

Enjoy!
-m

Pesto Garlic Bread

Summer is finally here! Our last school day was Friday, and while I was sad to say goodbye to the students, I am so grateful for some time to myself. The past three weeks have been so nutty- I swear I've had more sugar in the past month than I've had in the past 12 months. I feel a bit out of whack, but looking forward to a restful and restorative summer.

I'm sure I'll share more about that later, but for now I'm going to share something that..isn't quite restorative.

Hm, well, it restored my beliefs in homemade compound butters!

I bought this cookbook a few months ago and this jumped right out at me. Certain parties in this household love buttery, cheesy garlic bread. Like, love love love. I'm ambivalent, I prefer pizza if I'm going to go all bread and cheese. But I do like to see everyone smile so, I'm often on the lookout for a good garlic bread for those fancy dinners I sometimes like to prepare at home when I'm sick of restaurants. It happens!

This recipe is good for two loaves of your favorite bread- I like a good whole grain bread. You can bake one up and freeze the other for a quick side dish.

This bread was rated as a top 5 contender for favorite things made in my kitchen. Seriously. Make it. Make someone's day (maybe your own!) and save that leftover basil butter, you'll thank me later.

Pesto Garlic Bread
By Tyler Florence 

ingredients

1 pound butter
1/2  bunch of fresh basil
10-15 garlic cloves
1/4 cup grated parmesan cheese
2 loaves of crusty bread
sea salt
pepper

Put all the ingredients (except the bread, duh) in a food processor (or blender, as I did) and whip it up until it is all mixed up and creates a gorgeous basil butter.

Next, slice the bread almost all the way down, leaving the slices hanging together (see photo above). Butter the bread by spreading basil butter between each slice of both loaves, then spreading the remaining butter on the tops of the loaves. Honestly, I end up with a good 1/2 cup left and I freeze it and cook up veggies with it later. Yum.

Wrap both loaves with foil and either bake at 350 for 20-25 minutes or freeze for up to a month. When you take it out of the freezer, simply bake it at 350 for 30-40 minutes (mine tends to take longer than the suggested 30 minutes). Let it cool a bit before slicing again and serving.

Enjoy! 
-m  

food for thought

My cooking has been sporadic lately. Lots of goat cheese omelets and chili. Also, I keep falling asleep before 8:00.

It must be the end of the school year! 5 more teaching days. Lots of things to do. I used to think that the end of the year must be so relaxing for teachers, but it never lets up. Luckily for me, my students are behaving well (knock on wood) and having fun with the projects we have been working on.

I find myself at home, wanting to watch pointless tv and read goofy stuff online. Here's a mixup of things that have caught my attention this week.


Food for Thought: 

I teach in a portable classroom and this company is doing interesting things with old ones! I don't know if I'd want to live in one, but they look pretty nifty and who doesn't love recycling?

I'm not sure how familiar you are with the paleo diet, I'm not totally sold on it but I like it's basic premis and try to limit my grains, sugar and dairy- but I'd be much more interested if they did more research studies about it. This is a sign that they might be headed in the right direction, just maybe.

I went through a health documentary phase a few months ago and watched Fat, Sick and Nearly Dead. Good one, very inspiring, and then I went out and bought a juicer and have been drinking homemade veggie juice twice a day. I love it. The filmakers website has the movie as well as hundreds of juice recipes! I used them as a guide in the beginning, so very helpful.

Speaking of documentaries, here is the one that started my fascination with them. Hungry for Change is a great documentary, but they don't make it easy to watch.. I keep hoping it will show up on netflix! Maybe go halfsies on the dvd with some friends and watch it together? They had it for free online a few months ago and I was lucky enough to see it.. I just loved it. The focus on healthy, unprocessed food and accepting and loving ourselves was just exactly what I try to extoll. Try. They hit the nail on the head. A friend of mine has their recipe book and I have had a few things from it, holy moly it has been good!

My family adores Disneyland, and it's been a few years since I've been visited. This time lapse video of Disneyland captures a lot of the chaos and delight of the place. Kinda makes me miss it. Kinda.


Enjoy!
-m

Enjoy the long weekend!

Society 6 Prints

 

 

 

 

 

 

 

 

 

 

 

 

Olive Oil Popcorn!

Sometimes the blog posts write themselves. I cook, I snap some pictures, I type a bit and boom. It's a fun process. Other times life gets stuck in what feels like a mad dash to some unseen finish line. In this mad dash I imagine I'm a horse, because I think horses look better running than I do, and I've got those horse blinders on, because it works for the metaphor. I seem to be stuck in a mad dash toward the end of the school year. I'm on hyper drive. Wait, that doesn't work with the horse thing. Oh well, I'm a sci-fy horse or something.

Either way, I'm neglecting my blog posts when I should be focusing on them most. It's not very balanced of me to be 99% work and 1% things that make me happy. And blogging makes me happy. It's a combination of the things I love to do in my free time: write, cook, eat and take pictures.

So, with that being said, here is one of my favorite things to make. It takes about 3 minutes total and gives you a great, healthy snack that everyone will want to gobble up.

We don't have a lot of stereotypical snack foods in our house. We rarely have crackers or chips but we do seem to crave some crunch once in a while. That is where this popcorn comes in handy. It is so very inexpensive (something like $2 for a bag that lasts us for months) and easy to make. I can't handle the chemical taste of microwave popcorn, so this popcorn is ideal.

I started making popcorn on the stove years ago when I was doing weight watchers. I wanted a healthy snack that was low points, and this olive oil popcorn seemed perfect. The only problem- I really stunk at making popcorn on the stove. It would end up chewy or burned. Gross.

After much trial and error, and asking anyone who would listen, I found a strategy that works for me. If I want popcorn for one, I use a small pot. If I want popcorn for a crowd, I use a stockpot. I usually use the big ol' pot and store the leftovers- they last all week. Here's the basic process:

I realized that my popcorn was getting chewy because I put the lid on right after turning on the heat, which was a mistake.  Now, I pour in the olive oil- enough to cover the bottom of the pan I'm using. I pour in the popcorn and mix it up with the olive oil. Then, I turn on the heat (high) and wiggle the pan around until the kernels turn golden. Once that happens, I put the lid on like this:

Also, I pick up the lid every ten seconds or so to release more of the steam. I leave the heat on for about 45-60 seconds. But not much longer, otherwise it will burn. Then I turn it off, let if sit for a minute or so and then take off the lid and pour it into a big bowl. I often toss a hot piece of sort of bland popcorn into my mouth at this point, and always regret it. Wait until you've seasoned it. I like to use olive oil spray and kosher salt. I spray and toss the salt on, then mix the popcorn around the large bowl. I may or may not do this a few times.

 

Now, time to eat it! If you are looking for a more hearty snack, mix in some trail mix (I love this) or you can use this popcorn to make any recipe calling for popcorn- caramel corn anyone? Or just leave as is for a great movie snack. Not gonna lie, I have snuck this into movie theaters. 

Olive Oil Popcorn

ingredients

olive oil
popcorn
kosher salt

Grab a large pan and drizzle enough olive oil to almost cover the bottom. Pour in the popcorn, just enough to form one layer on the bottom of the pan. Stir it around to cover each kernel in oil. Turn on the heat to high, leave the lid off, and wiggle the pan around to begin the cooking process. When all the kernels go from opaque to golden, you are ready for the lid. Put the lid on and let the popcorn pop. Release the steam frequently by lifting the lid up slightly.

Let the popcorn pop with the heat on for about 45-60 seconds, then turn off the heat and let it sit for a minute or so. Pour the cooked popcorn into a large bowl and spray with olive oil spray (lightly) and sprinkle with salt. Repeat this process one or two more times, depending on your seasoning preferences.

The leftover popcorn should last for up to 5 days in an air tight container. Makes a great snack for afternoons or with lunch!

Enjoy!
-m

Carbs vs. Fat

I'm a sucker for information presented in an unusual way, like an infographic- which seems to be facts and data presented with graphics to enhance understanding.What's not to love?

This is part of one of those infographics that I love, for the whole amazing thing- click the hyperlink below.

infographic by Massive Health: https://eatery.massivehealth.com/

Carbs are killing you! Why fat doesn't make you fat.

Check it out! I think you'll dig it.

-m

Spicy Sausage Cabbage Soup

Sometimes it seems to me that life is a bunch of befores and afters. Often little befores, before I bought my first real purse (a satchel!) and after, where nothing else compares and the canvas bags of yore are used for grocery shopping. I think we have a habit (the royal 'we', were I include everyone and no one all at once) of over emphasizing some befores & afters. We fantasize about how different life will be after we ____ (fill in the blank: start that new diet, buy that new car, move out, move in, start dating). Sometimes rightfully so, but more often the resulting 'after' is remarkably similar to the life before. And often again, we go through a before and after, a transition of sorts, without even recognizing it! How crazy is life? So. Crazy.

Here is my example. I have fantasized much about life's transitions and what a fabulous new thing is waiting for me as soon as I make my way from before to after. Most of the time though, I end up in nearly the same patterns and life doesn't change too much. It can be disappointing. Can't it?

I've spent a lot of time focusing on what's next, I just purchased a fabulous juicer and expect life to change very dramatically from here on out, but I seem to have missed a transition I didn't even know was occurring. I've gone from someone who buys pre-made soups to someone who can whip one up with what's on hand.

Hollah!

No, really though. How and when did this happen? Also, please tell me there is a soup boon occurring because I swear I see homemade soup recipes all around me.

I made this soup recently, I've made about a half dozen times, and Dylan asked me where I got the recipe from. I looked at him and thought long and hard about it. Where did this recipe come from? I looked around. No cookbook, no printout. Just the ordinary mess of prep work gone mad; casings of sausage on the meat cutting board, ends of chopped cabbage rolling about and mingling with carrot bits and pieces. I didn't have a recipe. How quaint.




Now, I can see how those of you who rock this kind of thing all the time may not be amazed. That's fine, I accept that. But I just realized you can make pretzels and wheat thins at home if I wanted to. And somewhere in the past six months I learned how to make soups from scratch with and without a recipe. What, what? Seriously. I did that.



It's all a part of this big transition I'm finding myself going through. My unprocessed food love affair. This recipe does include sausage, spicy delicious Italian sausage, and while I go all organic and buy the good stuff, you can use whatever type of sausage you are comfortable with. I am sure some guru's of unprocessed foods may not be fond of sausage, but the flavors- oh the flavors. Read the ingredients: avoid additives  like nitrates, flavorings, etc. to keep it unprocessed.

This soup is adored in this household. Adored. It's not the prettiest thing to hit the plate, but who the heck cares.



Spicy Sausage Cabbage Soup
serves 4

ingredients

1 lb organic spicy Italian sausage
1/2 head of cabbage, chopped (or more or less depending on your preference)
2 carrots, chopped into 1/4 inch rounds
4 cups vegetable stock

1 tablespoon chopped chives (garnish)



Warm a large soup pot at medium high heat. Start prepping by removing the casings on the sausage (if it came in casings). I make a cut down the inside curve of the sausage and peel back the casing very gently. Then, crumble the sausage into the warm pot and brown for 4-5 minutes. I prefer a good browning, cook to your desired doneness as the sausage will finish cooking in the soup later. Remove the sausage from the pot, but leave the fat in the pan.

Toss in the cabbage and carrots and stir it up to coat the veggies with the fat. Let the flavors combine for 1-2 minutes, then pour the vegetable stock in and bring it to a boil. Reduce the heat to medium and simmer until the vegetables are a bit tender, about 5-6 minutes, and then toss gently place the sausage back in. Let it simmer for another 10-15 minutes, or until the vegetables are tender and the sausage has cooked through. 

The soup is ready to go after the vegetables and sausage are cooked through. I often let it simmer for a bit longer to let all the flavors really combine or serve it the next day as it just gets better after a day. The spicy sausage creates a mild kick and if you are sensitive to spicy foods, substitute any other type of sausage you prefer.

Enjoy!
-m