1 banana
1/2 mango, cubed
handful of broccoli
1 container of Yoplait
2 tbs-ish of wheat germ
2 tbs-ish of rice protein powder
spoonful of coconut oil
spoonful of raw honey
splash of milk
YUMMMMMM. JR liked it too.
Tag Archives: recipes
Today’s smoothie
Posted by Crystal
on November 7, 2008
1 comment
Softy Goodness
Posted by Crystal
on October 22, 2008
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Homemade hand salve.
Leaves skin SO soft. And totally customizable. (Is customizable a word?)
Herb-infused olive oil, sunflower oil, coconut oil, beeswax, and essential oils. And, in my personal little tub separate from the boys’, some perfume oil.
John’s hands are so dry and cracked, and JR has some eczema behind his knees. John doesn’t like floofy smelling products, and really who can blame him. Too many additives & it wouldn’t be good for JR’s eczema. So I made our own.
It’s cooling in jars right now.
I put some on my hands & elbows, and WOW. This may be all I use from here on out. And I can use it on JR’s tushie, too.
Awesome.
Sourdough Portraits
Posted by Crystal
on October 9, 2008
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I love my homemade bread. It’s rustic, flavorful, and the whole process is satisfying. Even when I whine about how long it all takes, I’m secretly very pleased about it all. Ok, maybe not so secretly.
Sourdough loaves I baked last night from my wild yeast starter:
And, yes, I’m aware that taking pictures of my bread is a wee bit strange. Deal. It’s damn yummy bread.
(If you’re at all curious, this is the recipe I used. My crumb isn’t that open yet. Give me time.)
Le YUM
Posted by Crystal
on September 23, 2008
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I have found the sourdough love.
After learning of sourdough’s amazing benefits, I decided to capture some wild yeast (present in the flour and in my kitchen) and made a wild yeast sourdough starter. I think of it like a pet now, which isn’t much of a stretch given that I do have to feed it regularly. And pets should have names, so I’ve named my starter Jack.
My first loaf of sourdough was… not so great. It had a beautiful crust, but the crumb was entirely too dense to be to my liking. It became a bread pudding, and is much better now.
My next was a batch of sourdough cinnamon rolls with homemade icing. YUM. John loved them too.
Then yesterday I decided that I wanted a real sourdough loaf. You know, with the blistered crust and the big telltale holes inside and the delectable tang. Ok, ambitious for a sourdough newbie, but I had to try. I used this recipe to prep my dough, let it ferment, shaped, then proofed. Late last night I baked it. I didn’t use the best baking dish, and the end result sort of cracked around the edges. I let it cool on a rack overnight (it was late, I had to sleep). This morning, with the steel cut oatmeal I had for breakfast (that I let soak overnight, sooo easy), I cut into my loaf.
It slices beautifully. It smells wonderful. It has a mildly blistered crust. It has a stable somewhat springy crumb, dotted with big holes. I lost the first slice to JR. It’s delicious. I’m very proud of myself.
The next time I make a loaf, I might try proofing it overnight.
I encourage all of you to abandon your commercial yeast and make a true sourdough starter today!
JR’s Muffles
Posted by Crystal
on September 11, 2008
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Must write this down somewhere so I can make them again (if they’re a hit):
JR’s Muffles
2 cups whole wheat flour
1/2 tsp sea salt
1 tbsp baking powder
pinch of nutmeg
~~~
1-1/4 cup yogurt (or other suitable liquid)
1 stick butter, melted
2 large eggs
1 tsp vanilla extract
~~~
1 cup frozen blueberries (or substitute whatever)Heat oven to 400*. Mix dry ingredients in large bowl. Whisk together wet ingredients in separate bowl; blend into dry ingredients. Fold in blueberries. Fill muffin cups, bake for 15 to 20 minutes.
I plan to use this formula to help with fruit and dairy that are on their last days. I’ll use sour cream, milk, yogurt, whatever is handy for the liquid. Likewise for the add-in; I picture bananas, berries, pumpkin, the possibilities are endless!
Homemade Vegetable Soup
Posted by Crystal
on August 22, 2008
2 comments
Also known as — what’s in the fridge and cupboards that I can throw together into a yummy meal? Here’s what I threw in:
1 cup chopped green onion (like 5 of them, whites included)
1 cup chopped carrots (about 2 large)
1 cup chopped celery (about 3 long stalks)
1 can diced tomatoes, with liquid
3 cloves minced garlic
1 can black beans, drained
1 can great northern beans, drained
4-1/2 cups water
1 to 1-1/2 tbsp salt (I eyeball it in my palm)
2 tsp black pepper
1 capful Mrs. Dash
1 palmful of dried parsley (about 1 tbsp)
1/3 palmful of dried oregano (about 1 tsp)
1/3 palmful of dried basil (about 1 tsp)
~~~
1 can corn
1 can green beans
1 can baby sweet peas
1 to 1-1/2 cup uncooked cavatappi (or any other small-ish pasta)
additional water to suit preferenceI combined all of the first portion of ingredients in a big pot, brought to a boil, then simmered until the carrots were tender — about 20 minutes. I then added the rest of the ingredients, brought back to a boil, then simmered until the pasta is al dente — about 10-15 minutes.
It smells and tastes so great!!!!
Yummy Goodness!
Posted by Crystal
on August 13, 2008
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Here’s an amazing recipe for some homemade granola! (Thank you, Teresa G.!) My comments are emphasized.
Teresa’s Organic Granola
3 1/2 cups rolled oats
1/2 cup coconut flakes, unsweetened
3 tablespoons flax seeds (I ground all 3 tbsp)
3 tablespoons sesame seeds
1/4 cup sunflower or pumpkin seeds (I used raw pumpkin seeds)
1/2 cup toasted mixed nuts, chopped (I used toasted almonds, though next time I’ll leave them raw)
2 teaspoons cinnamon
1 teaspoon sea salt
1/4 cup brown sugar
1/4 cup canola oil (I used veggie)
2 tablespoons honey
1 tablespoon pure maple syrup
2 teaspoons pure vanilla extract
2 cups mixed dried fruit (I used a mix of dried cherries, cranberries, and blueberries)
I also added 2 tablespoons of nutritional yeast flakes.Preheat the oven to 375. Line a rimmed baking sheet with aluminum foil. In a large bowl, combine all the ingredients, except the dried fruit. Stir well to incorporate.
Spread the mixture on the prepared baking sheet, spreading it out into an even layer. Bake for 20 to 30 minutes (depending on the depth of browning you’re looking for — I baked for just 20 minutes), stirring every 10 minutes.
Remove the granola from the oven and cool completely, in its pan, on a wire rack. Once the granola is cool, you then mix in the dried fruit.
