Finally. I have found a way to roast brussels sprouts (and many other dense veggies) that works easily and wonderfully every time.
After a morning of running around to get Kamea fed early enough to get out the door…
to fight traffic so I can get to the farmers’ market in time (which is across town)…
just to get home in time to unpack the veggies and have a snack …
so I can get to my Deep Stretch and Meditation class on time…
and spending most of my time in the kitchen, when I’m home, because I try to make all meals from scratch…
I just gotta throw up my hands.
I’m going “crackers” as my friend, Myriam, would say.
- Three Ommms to Start the Day (and two deep breaths) – Highly Recommend.
- 2015: Time for Changes Like Streamlining Food, Slashing Obligations, and Pillow Talk
- The Farmers’ Market is Filled with Veggie Treasures (Alien Lettuce, Anyone?)
- Staying Raw When You Are Not In Your Own Kitchen
- Never Give Up On Your Raw Vegan Diet
I just made my best soup ever. It’s chicken soup, but I added an extra step and an extra ingredient that took it to new levels of comfort and deliciousness.
Here’s the back story…
I love making super easy chicken soup, as illustrated here in a previous post. Everyone likes it, including my young daughter, but she’s not a fan of carrots. Weird, I know. She loves broccoli and brussels sprouts. But carrots? Meh… she’s not a fan.
I decided to try a trick this time. I blended the soup, which had lots of carrots. And, for extra wonderful-ness, I added a bit of heavy cream.
She loved it. Yay, cuz trying to get her to embrace carrots for their night-vision superpower wasn’t working.
We all loved it. It’s become the new chicken soup staple around this house.
- Paleo Recipe: Minimalist (aka Easiest) Slow Cooker Chicken
- Recipe Orange Chicken & Yams Slow Cooker Gluten Free Paleo
- Recipe Bison (or Beef) Mexican Stew Slow Cooker Paleo Gluten Free
- A Simple Chicken Soup “Dinner” Made Before I Finish My 1st Cup of Morning Coffee
- Recipe Garam Masala Orange Chicken Paleo Gluten Free
I started a practice at the end of 2013 that I’m so glad I started. It goes on the list of the best things I’ve done.
I started a journal for (and about) my daughter, Kamea. It’s a journal where I simply write a few notes about the day we had, or things that were special, or just a little something about my feelings for her. Capturing the moment for her (and me) as best I can.
It’s not only a beautiful thing to read myself, thinking back on our time together as I read the entries, but it’s going to be something special for her. When she’s older I will put it all in a book or something and give it to her as a gift. I keep it a secret for now. Perhaps I’ll tell her about it sooner than later, but for now, it’s my own special gift to us.
I have blogged about grass-fed eye of the round beef in the past. I decided to chat about it again because I made it recently and it was a smashing success (again). It was such a success because it was rich in flavor and mega tender to boot, not to mention cheap.
But, if you know anything about the different cuts of beef, eye of the round is usually known as a tough-y. The game is changed though. Now, you can use a sous vide to gently cook it for hours and hours and hours, effortlessly, and yielding a result that is as tender as any other cut in my opinion. Even better is that you don’t pay out the nose for this particular cut. It’s one of the cheapest so that makes everyone extra happy.
Cheap and Tender – that should be a country song.
Using a sous vide to cook it is the best way in my opinion (yeah, those cost money, but pay for themselves over time when you make things like I’m writing about today).
This past time, however, I made it just a tiny bit differently than the last time. I dare say, I like it better this time. Here’s what I did…
I was at the market and saw organic purple cauliflower. Cauliflower isn’t my favorite by any stretch, but it was purple so I had to buy it.
I bought a lot of things that day and I made my way through the rest before approaching the cauliflower. I hadn’t decided what to do with it. Roast it with ghee? Make a purple soup from it? Oh! I know… I’ll make a cauliflower mash.
But, not just any cauliflower mash.
Infused with rosemary.
Right now I’m in Starbucks, on a date, with my husband, Greg. It’s Valentine’s Day and we carved out some “alone time” while Kamea spends the afternoon with her Nana.
It’s weird though, we’re at Starbucks of all places. We’re in Sun City West area, a retirement community because that’s where mom lives, so there’s not a lot of hot-n-happening places from which to choose. We considered a movie, but strangely, it wasn’t attractive. We couldn’t help but find ourselves with laptops, Justins’ peanut butter cups, green tea, and coffee at Starbucks. (I was secretly hoping they’d have their new coconut milk option but it doesn’t roll out until Tuesday).
For much of my upbringing, I was raised in an Italian household (I’m part Italian and part Polish basically). Our Italian household had pasta night every Sunday. I remember the dinners fondly, as well as the midnight snacking on cold pasta straight from the fridge and dipping it in the cold sauce.
These days, sadly, pasta is not my favorite thing to serve because it’s not exactly the most nutritious option in my pantry. But(!), we gotta have fun sometimes and who doesn’t love pasta?
So, this is how we do pasta at our house on pasta night – loaded with veggies.
And, grass-fed butter.
That’s a pasta dish I can actually feel pretty darn good about serving my family.
Here’s what I do…
I’m drawn to things that have been used by people for hundreds of years, and thousands in some instances. I mean, if people have been using something since time immemorial, then there must be something to it.
Enter: Medicinal Mushrooms
Medicinal mushrooms and tonic herbs, most notably from Asia, are reputed to have healing benefits of all kinds and have been used for thousands of years for healing… some of the more common ones being ginseng, reishi, and perhaps chaga. There’s good reason, too. They can work.
I first became interested in them a few years ago. I immersed myself, as I’m well known to do, and I started buying and trying all sorts of them… too many to count and name. At the time I was interested in energy, fertility, longevity, happiness, relaxation, and immune health. Within each of those categories there were many options and I couldn’t help myself. I felt like a kid in a candy store (or a health food nut in a new health food store).
My daughter is about 4.5 years old and she’s getting to the age where we play cards. Yay! I have so many memories of playing cards growing up with my mom and my nana. Imagine my excitement when Kamea asked me to play again and again after we played Crazy 8s… Frozen style of course.
My mom bought this box of Frozen games (I think at Target, but it’s on Amazon now too), and it’s soooooooooo good. It comes with a whole slew of Frozen games that are actually really good. I even like them.
Anyway… in the box of games is the game Crazy 8s and we love playing it. Trouble was that Kamea always played it open handed because she struggled holding all of the cards in her cute little hands.
We were at Nana’s one day and the two of them were playing the Frozen Crazy 8s and Nana had a solution! OMG it’s perfect! (My sister-in-law’s mom came up with the idea – brilliant. Thanks, Chris!)