Cultured veggies, scrambled eggs and radishes, orange.
Today, I cooked radishes for the first time. Have you ever cooked radishes? I think I prefer them this way now. Very tasty.
How did I come to cook radishes?
I followed a principle I learned in cooking school where Chef Pascal liked to talk about cooking in the moment. Look at what you have and let it serve to inspire you. It’s a beautiful and relaxing way to address cooking. I find that some of my best meals are when I follow this idea.
Well, today my fridge was a bit bare, but I had organic radishes, eggs, an orange from mom’s citrus orchard, and cultured veggies so I set to making Greg and myself a fun and nourishing lunch (pictured above). I had heard of people cooking radishes so I thought today was a great time to try it with my scrambled eggs.
Here’s what I did…
I put a generous amount of grass-fed butter into my skillet. After it warmed up nicely, I threw in a few roughly chopped radishes. After letting them cook for about five minutes or so, I cracked the eggs right into the skillet and stirred to scramble them over medium-low heat. I also add some sea salt and freshly ground black pepper (I love pepper on eggs). While the eggs gently cooked I peeled and cut an orange. Once the eggs were done I put them in serving bowls alongside the orange, the cultured veggies, and some freshly grated parmesan cheese. All of the flavors came together wonderfully. Yum!
And then there’s this…
My first sourdough starter in the making. #notglutenfree
What else did I do today?
- I harvested the bone broth I cooked yesterday. I portioned it into FoodSaver bags and put them in the freezer.
- I went on a long walk with Greg to Starbucks (more on walking in another post).
- I cleaned a bit, including my coffee pots.
- I drank matcha green tea. Twice. (Learn about matcha here.)
- I worked on my next ebook, coming out soon!
- And… I did something very exciting. I started my very first sourdough starter. You’re probably surprised to hear that I’m going to try to bake my own bread when I don’t eat gluten. Well, over the past year I’ve experimented with adding true sourdough (organic) bread to our diet from the local baker who makes bread the right way. It’s fermented so it’s easier to digest. It’s pure. Plus, slather a thick portion of grass-fed butter on top, and, well, it’s actually quite nutritious me thinks. My family does well on it and, frankly, we love it. I’m now ready and excited to try my hand at making my own and I’ve been studying the process for the past month. That’s all I’ll say for now as I expect to have a more lengthy post about it later. For today, though, I started my starter. Wish me luck!
Thursday, March 31st, 2016
Making bone broth old-school in a stock pot. Smells so good.
I am busy in the kitchen and making a number of wonderful things*. Here’s what I’m up to…
1) I made a big batch of homemade chicken bone broth, pictured above.
I made it old-school in a stock pot, but I teach you many ways to make bone broth in this popular post here. Today’s batch had tons of pasture-raised poultry bones, onions, carrots, leeks, star anise, kombu, black peppercorns, and astragalus root. It smells divine, warm, homey, and makes me proud.
2) I made a fresh batch of kefir using Body Ecology kefir starter.
Body Ecology Kefir Starter – It Works!
Soon I’ll use a kefir culture that starts with traditional milk kefir grains, where I transfer the kefir to a new batch indefinitely and no longer need a starter packet. Here’s information about my kefir making experience.
3) I made yogurt, too!
Making yogurt is one of the best things I started doing. It tastes amazing, it saves money from buying it all the time, and, well, it’s homemade! I showed you a bit about making yogurt here. Check it out and start easily making your own, too. Build up a strong body with probiotic-rich foods like kefir, yogurt, and cultured veggies.
4) I mixed a huge bowl of loose herbs for making tea over the next month.
This time I included organic herbs like: red raspberry leaf (I buy that here), lavender, rose petals (deliciously delicate in a tea blend), oat straw, hops, and peppermint.
5) I’m also trying to grow herbs so I have a ready supply of fresh ones for cooking.
Growing culinary herbs for making the best meals ever.
I worked on repotting some of those today as I haven’t grown from seed yet so don’t get excited about my mint.
Currently, I have mint, basil, rosemary, and oregano. I have no idea what I’m doing.
But, I do know this… fresh herbs will elevate your cooking like nothing else. In fact, if you’re making foods from packaged and prepared containers, add a handful of fresh herbs to increase the nutrition and flavor.
That’s about it so far.
*Disclaimer: I was able to effortlessly get this all done because my five year old daughter is at my mom’s house.
Beautiful homemade yogurt in this smoothie. #ChopWoodCarryWater
You’ve seen that I make my own kefir now.
And, you know that just because I drink kefir doesn’t mean I don’t still eat yogurt. I want them both in my diet because they benefit my body in different ways. Who knew that?
Naturally, I was inspired to make my own yogurt.
It feels good to actually make ingredients. I’m not talking about making recipes… I’m talking about making the ingredients for the recipes.
I think it’s quite beautiful when making my own ingredients whether it’s growing my own herbs or vegetables, harvesting citrus from my mom’s citrus orchard, making my own kefir and yogurt, and even making my own butter.
Making my own grass-fed butter. #BadAss
Yes. I’m even making butter.
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Tuesday, March 22nd, 2016
A timer for meditation makes a difference.
Most of you know that meditation has been a top priority in my life for the past couple of years. Thank goodness I followed my intuition in pursuing it. I wish I’d done that sooner but as with many things, you gotta be open and ready. Yoga was like that for me, too.
Back story: Life was nice and all a few years ago, but I had too many rules in life (probably still do), which created too many stresses. I had too much passion for health related topics, which, too, created too much stress.
Then, after some thought, I figured I could eat a fairly crappy diet, but, if I meditated, then it might even keep me healthier than if I ate a pristine diet and didn’t meditate.
The self-created stresses in my life made my body (and mind) screamed for meditation to calm them down, and that’s why I made meditation a priority. It was so important that for a couple of years it was the only goal for my new year’s resolutions. Fast forward to today, and wow, life is so much better.
But… it’s a practice. I’m still learning and growing my meditation practice, which brings me to my point today.
I started using a timer with my meditation sittings, and it dramatically improved my experience.
Wish I’d done that sooner, too.
Here’s the thing, if I didn’t use a timer then I was too often wondering how much time had elapsed (most often just a few minutes!). The moment I started using a timer, I started with 15 minutes, and I knew it’d let me know when the time was up so I could empty my mind of time. It also helped me meditate longer in a sitting.
Sounds simple and it is.
Try apple chips with salsa instead of corn chips.
We don’t keep chips in the house, at least not the common kind. And for crackers, we don’t usually eat those unless they’re flax crackers like these.
But, we love us some salsa.
What could we dip into salsa?
My daughter had a great idea!
Have a great day :)
Wednesday, March 9th, 2016
No-Mayo Deviled Eggs. Mmm so good.
I love Deviled Eggs, but they weren’t something I was making since my beloved eggs came back into my life … because, well, they’re usually made with mayonnaise.
We don’t eat mayonnaise. Why don’t we eat mayo? Because it usually has vegetable oil in it, which we don’t eat. Ever, if I can help it. (Oh, and it’s not something I want to make myself even if I do use a quality oil.)
One day I had a spoonful of Straus Whole-Fat Greek Yogurt and my life changed. It was thick, creamy, and a bit tangy. It reminded me of eating cream cheese actually and who doesn’t like cream cheese? Anyway, I knew that I had to create a Deviled Egg recipe using this fantastic Greek yogurt in place of the usual mayo.
I haven’t tried other Greek yogurts because I can’t find any that are grass-fed. We do the grass-fed thing in our house. It’s the only kind of animal products I’ll buy.
So, here’s how I make my No-Mayo Deviled Eggs that my family devours in an instant. Sadly, Deviled Eggs are a bit of a pain in the ass to make, eh? Hard boil the eggs, peel ‘em (I actually like that part if there are only about six eggs, because I get zen and mindful while doing it), take out the soft-ish-hard boiled yolks, make the filling, fill the whites. Phew.
All that just to have them devoured in the blink of an eye. Ah well… I’d say they’re worth the trouble, because seeing my family snack on something so healthy makes my heart sing.
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Grass-fed Kefir, an easy healthy drink to make.
Back a few years ago when we left our vegan ways, I started with a paleo approach, and it felt so good. So right for my family.
To everything there is a season, eh?
Slowly, as I learned more, I decided to add some dairy to our lives… IF(!) the dairy was whole-fat, grass-fed, organic (yada yada yada). As a result, we added raw cheese and (non-raw) yogurts. So far so good. Then, we added some grass-fed ice creams… although not often, the treat proved to be fine for us.
Now, for some reason I’m drawn to whole-fat, grass-fed dairy kefir, a probiotic beverage. Perhaps it’s because I want to try have foods as a steady probiotic source instead of taking probiotic capsules where I’m always wondering… “Are these active and helpful?”
Sadly, though, kefir (like I require: whole-fat, grass-fed and plain), is not something easily found in the health food store.
Kefir is similar to yogurt, but in a drinkable form and has some different nutritious elements than yogurt, i.e., kefir’s beneficial probiotics and yeasts. I learned about it here. Interestingly, kefir actually colonizes the intestine, whereas yogurt is transient, passing through to feed the good bacteria. Kefir is even known as milk champagne (um… OK!), which I find appropriate… a milk with a bit of effervescence.
Thus, both yogurt and kefir have a role.
I decided to try my hand at making it since I couldn’t find it.
The results? SUCCESS! It’s creamy, healthy, and delicious. Oh, it’s crazy easy, too.
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Monday, February 22nd, 2016
Cabbage n Eggs n Black Coffee. Mmm mmm mmm.
I find there are days where it seems the only veggies getting served are at dinner.
That’s not cool.
In my attempt to get more veggies in our bellies, I have started adding them more often in breakfast meals. Today, I hit it out of the park with an easy, nutritious, one-skillet breakfast. My whole family was thrilled. I was thrilled. Everything in the world was good.
And… I decided that it’d make a super easy dinner the next time I need a nutritious meal on the table in under 15 minutes.
You know you want some. Trust me, it’s easy n delish.
Recipe: Cabbage n Eggs
Yield 2 good-sized servings
- grass-fed ghee or grass-fed butter
- less than 1/4 head of green cabbage, thinly sliced and chopped
- sea salt
- 4 organic, pasture-RAISED eggs
- Optional toppings: fresh herbs, grass-fed full-fat yogurt, organic salsa
- Heat some ghee or butter in a skillet. Add the green cabbage, and season with salt. Stir it a bit while it cooks.
- Once the cabbage is cooked to your liking, crack in the eggs.
- Stir the mixture to “scramble” the eggs and let it cook until it reaches your desired doneness.
- Portion into bowls. Top with fresh herbs, yogurt, and salsa, if desired.
Kamea likes yogurt. :)
You could swap out the cabbage with onions, kale, shredded carrots, or Brussels sprouts. Just use whatever you have on hand.
Monday, February 15th, 2016
Kristen Suzanne in Bulletproof Coffee
, coconut oil
, gluten free
, ice cream
, MCT oil
, raw eggs
Matcha Breakfast Coconut Ice Cream – Start your day with this and have the best day ever.
It’s no secret that I love matcha green tea powder. I’ve been diving deeply into the green goodness for little while, and I love it.
You can read here on the many ways I use matcha green tea powder as an energy giving beverage that keeps me calm and feeling a-mazing.
UPDATE APRIL 18, 2016 –
I now have a Kindle ebook featuring over 50 matcha recipes, Matcha Hacks…
it’s filled with fun matcha recipes. Get your copy here today!
Today, I’m sharing a recipe I whipped up, after being inspired by Dave Asprey’s “Get Some” Ice Cream.
My recipe for Matcha Breakfast Coconut Ice Cream is low-carb and great for the brain and body. It has Brain Octane MCT oil in it for energy boosting brain power… plus grass-fed butter for brain, skin, and gut health, and coconut oil which also benefits brain and body in many ways.
And… of course, it has matcha green tea powder in it which is so ridiculously fabulous for our health, too. So good. So good. So good.
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Thursday, February 11th, 2016
Beef Heart Goulash (gluten-free, grass-fed) for Valentine’s Day. I promise it’s delicious.
I present the most perfect Valentine’s Dish ever… Goulash made with beef heart.
Good for your heart, beef heart.
What could be better for your sweetheart than to eat some beef heart (grass-fed that is)?
With this recipe, you’ll boost your lover’s heart health with healthy ingredients from the cocoa to the turmeric to the cinnamon to the beef heart and more.
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