Wednesday, September 29, 2010

The Root Sellers

So sad I missed this event by The Root Sellers! But, I joined their mailing list in the hopes that they will hold another Taste of Place event soon. Check them out...local underground foodies showcasing their artisan goodies and supporting deliciousness. Thanks for the heads up on this one to my pal Megan from A Bolder Table.

Tuesday, September 28, 2010

Wild Idea Buffalo

There was a time when as many as 50 to 60 million buffalo roamed the great plains from Alaska to Mexico.
I haven't been eating a lot of meat lately, but every week I cook up a ton (ok, it's really just 3lbs) of grass-fed beef or buffalo for Francis.

I read this article in the weekly Natural Grocers mailer about the Wild Idea Buffalo Company. The ranch is run by Dan O'Brien who is doing what I wish all ranchers would have the courage and insight to do. Here's an excerpt from the article by Lindsay Wilson.

"Buffalo may look a little like cattle, but they act very differently," O'Brien explains. Take grazing, for instance.

"The grasses out here evolved to be grazed by buffalo; the way the buffalo graze for a bit and then move on, this movement is what allows the grass to thrive, and when the grass is thriving, the birds are thriving, the bugs are thriving, the mammals are thriving, the microbes in the soil are thriving," O'Brien says. "It's all connected. But now the grasses are being grazed by cattle and that's putting stress on the plant life, and in turn, the entire ecosystem."

In addition to their beneficial grazing patterns, O'Brien explains that buffalo easily endure what he calls the "animal-stress triumvirate" of the northern Great Plains–heat, cold, and wind. For example, a cow will start to lose weight at about zero degrees Fahrenheit, but a buffalo can stand temperatures up to minus 30 degrees, about as cold as it ever gets in South Dakota; the extreme temperatures just don't affect them. "The cattle can hardly survive in the cold, and the calves certainly can't," he says. "When you raise cattle–and I've done it–you're forcing a species into an environment that they just aren't suited to." But the buffalo, they belong on this land

O'Brien describes some of the changes he noticed in the environment once buffalo replaced cattle on his pastures in Buffalo for the Broken Heart:

"Unlike cattle, which dwell under trees for the shade in summer and wind protection in winter, we never found buffalo spending time in the wooded draws. As a result, the ground was not compacted and barren under the trees. The rare wooded plants of the prairie were not stressed the way they were when the pastures were grazed by cattle. In just one summer of buffalo grazing the bushes grew more lush than I'd ever seen and our grouse and songbird populations seemed to soar. The buffalo also refused to stand around water holes like cattle insist upon doing. The grass around the ponds was thick and unsullied. The water was not fouled by animal waste. The ponds became better places for other animals to live."

Friday, September 24, 2010

Best Coleslaw Ever

I wish the photo did this dish justice. I was at my friend Sheryl's yesterday and we made some slaw together. It was yummy and inspired me to pick up a little purple cabbage at the market. I embellished it with my ginger mayo and shazam! Best coleslaw ever.

Shredded or thinly sliced cabbage
Toasted sesame oil
Lemon juice
Black and white sesame seeds
Chopped Green onions
Ginger mayo 

Combine and devour. Make enough to share!

Wednesday, September 22, 2010

Gingerly now...

I love ginger. And it loves me.

Sweet Potatoes Fries with Ginger mayo
Sweet potatoes
Sea salt
Pickled ginger
Fresh ginger

Wash and slice sweet potatoes into thin fry shapes. Place in bowl and drizzle with olive oil. Sprinkle generously with sea salt. Place on baking sheets and bake at 425 for 15 to 20 minutes. Meanwhile, dice pickled ginger slices finely and grate fresh ginger, add to mayo (I use grapeseed). Serve with this yummy Asian pear and ginger Kombucha Wonder Drink.

Monday, September 20, 2010

Breakfast with Ryan, Part II

Ryan with a giant croissant, egg, cheese, ham breakfast sandwich
A connoisseur of breakfast sandwiches, Mr. Batch never fails to impress me with his ability to devour large quantities at top speed.

Cacao & Honey with Almond Milk

Although it was 95 and sunny today, it's windy and a bit chilly this evening. The fall equinox is this Thursday, the 23rd and in honor of that, I am busting out a hot cocoa recipe. Granted, this may not be what you think of when you envision a mug filled with sweet chocolate milk.

Raw cacao powder, 1 tbs per mug
Raw honey, to taste
Raw almond milk (so easy and delicious- leave a comment if you need instructions)

Gently, gently warm milk until just above room temp. Spoon cacao and honey into mug. Pour a small amt milk into mug and stir to incorporate. Pour in remaining milk and stir. 

Friday, September 10, 2010

Good food. Good cause.

Comida, Common Threads & StrEat Chefs combine super powers!
Comida / StrEat Chefs / Common Threads collaborated last night to support victims of the Four Mile Fire. Lots of good food and good friends! If you haven't had the pleasure yet, check em out- these local businesses rock!

Thursday, September 9, 2010

Turmeric Experiment #1

Turmeric juice with the Boulder Front Range in the background. The skies are looking a little clearer after the rainstorm doused the Fourmile Canyon fire. Love and light to all who lost their homes.
As promised, I was able to get turmeric at my local Vitamin Cottage. They were nice enough to order some in for me, so it was really fresh.

Using Tumeric-'s ingredients as inspiration along with the addition of some of my own, I created a lovely bright yellow orange juice. It was a little on the bitter side. But, I really love bitter things; we often don't get enough of that element in our diets. I read an interview with Daniel Sullivan, the creator of this lovely looking beverage, and now I want to try their elixir even more! He's right about how it makes you feel- energized and radiant.

Next time, I am thinking of adding more pineapple and some coconut meat to create a blended smoothie. The only issue is that it would use both my blender and juicer, which ends up being a lot of dishes to wash for one recipe. I wonder if this would keep in the fridge for a day or two? I know that when you juice veggies, it's recommended to drink them right away before they oxidize. Maybe a glass container, filled to the top with an airtight lid in the fridge? Hmmm...

Turmeric Experiment #1

3 inches Fresh Turmeric root (this smells so lovely and fragrant, I want to wear it from my neck!)
3 inches Fresh Ginger root
1 cup fresh Pineapple
juice of 1 Lemon
juice of 1/2 Orange

1/2 cup Filtered Water
small handful Fresh Mint leaves
Cardamom seeds
Local Raw Honey
Sea Salt

Using Filtered Water that has barely come to a boil, infuse the Cardamom Seeds and Mint for 10 minutes.  After the water infusion has cooled to room temperature, juice the Turmeric, Ginger, and Pineapple. Strain the water into a large glass or ball jar. Add the juices (tumeric mixture and lemon/orange). Whisk in a couple tbs. Honey, a pinch of Sea Salt, and a pinch of Cayenne to your taste.

If you make this, let me know what you think! And, if you're in the Boulder area and want to try it out, come on over and I'll make one for you.

Tuesday, September 7, 2010

Genetically Modified Salmon. Is that really necessary?

In Alaska, Chinook salmon are the state fish

Ok, maybe I am a bit out of touch, but since when did GMO Salmon become a real thing? And, why in the world would the FDA approve it? AND there is speculation that the Frankensalmon will not be labeled as such. I had to post this up in order to remind myself that in a world such as this, the idea of being vegetarian/vegan (which is what you are if you live the raw lifestyle) is becoming more and more appealing. 

The company that has created these salmon is called Aqua Bounty. After a quick search, I haven't found much information about them, but there is a bit in this Wikipedia article about aquaculture (scroll down to the Genetic Modification paragraph).

Today (before listening to the gross newscast), I was feeling a bit hungrier than normal. Usually I have a ravenous appetite. What comes after ravenous? Crazed? Well, anyway, I was thinking that a hamburger sounded kind of delicious and then I turned on the radio and heard this report about the salmon. Ok Universe, I am listening, and I can hear you loud and clear. I made bean tacos and a nice salad with some papaya and sesame seeds. Appetite quelled for now.

Monday, September 6, 2010

Turmeric is beautiful

Turmeric Root
My friend posted a photo on Facebook the other day about this magnificent turmeric concoction she had made. I asked for the recipe and she said it was based on a drink made by Tumeric- from NYC. I wish I could ride my bike over and try it, but alas, that's a little far for a day trip. So, this week, I'm going to see if I can find some Turmeric Root (I'm sure WF has it) and the other ingredients and create my own version.

A woman's hands covered in turmeric paste during a Hindu ritual.
Turmeric Drink Ingredient List:
Turmeric Root (they use Hawaiian)
Ginger Root
Cardamom (LOVE!!)
Mint Leaves
Local Raw Honey
Sea Salt

In the meantime, more info about Turmeric (from Turmeric-'s site):

Curcumin, the active ingredient in turmeric, is effective in combating literally all known inflammatory agents. Because chronic inflammation is the first stage of many serious health problems, curcumin may reduce the risk of arthritis, asthma, Alzheimer's Disease, and chronic fatigue.
The active curcumins chelate, or draw, heavy metals from blood and tissue while rejuvenating the skin, improving memory and lowering high blood pressure and bad cholesterol. The curcumin in Turmeric- not only aids digestion but protects and stimulates your most important digestive organs, including the liver, the pancreas, and the small and large intestines. Curcumin triggers the release of saliva, gastric juices, and bile flow, increasing the efficiency of fat metabolism.

Studies show that curcumin can strengthen weakened cells, empower immune response and increase serotonin and dopamine levels in the brain. Medicinally, turmeric has been said to be the "Queen" of all herbs, and is recognized as one of the Earth’s most transformative, healing, and versatile plants.

Sunday, September 5, 2010

Mango guacamole extraordinare

Fresh cracked coriader replaces cilantro in this chunky version of guacamole.

Coriander seeds, cracked in morter/pestle (these are from my garden)
Avocado, cubed
Mango, cubed
Green bell pepper, diced (from my friend's garden - thanks Kate!)
Parsley, chopped
Lime juice

Combine gently. Serve with corn chips or crackers.

Saturday, September 4, 2010

Roasted Hatch Chiles

Recipe via guest blogger Roz Lynn Dorf 

These chiles are from Hatch, NM   
Is it getting a bit chilly? Chile? Either way, the end of summer approaches...walking through the Farmer's Markets, you can smell the fragrant spiciness of chiles being roasted. It's easy to make them at home too!

Roast the chiles under the broiler, turning until the skin is well charred. Place the chiles in a bowl and cover with a clean dishcloth to steam. When the chiles
are cool, they are ready to remove the skin and eat.

To freeze, I wrap them individually, with the skins intact, in plastic wrap and place in freezer bags. This way the chiles do not freeze in a large mass. The skins are easy to remove after they defrost.

Thursday, September 2, 2010

Spinach Soup with Heaven on Top

Why is there no photo? Well, I wrote this post while eating the recipe because I created it quite by accident. I made the soup yesterday and had some leftovers that I decided to have for lunch today. The toppings part is a salad I had planned to eat on the side. Halfway through the salad, I decided it would be perfect atop the soup. Presto! A meal worth blogging about. But, alas, no photo. If I recreate this dish, I will post it up.

Raw Spinach Soup 
(2 or 3 servings)

4 cups Spinach
1 Avocado, peeled and pitted
1 3/4 cups Water
2 tbs Tahini
handful Parsley or Basil
juice of 1 or 2 lemons
1 tbs EVOO
Sea Salt

Heaven (the toppings of course)
Sprouted Lentils (I will make another post about this soon, here's a link for now if you want to know how to make them- I found this sprouting jar at Vitamin Cottage and it works really great)
Cherry Tomatoes, cut into smallish pieces
Kalamata Olives, pitted and roughly chopped
Nori, crumbled and torn into pretty bits
juice of 1 Lemon
GF Tamari or Nama Shoyu, to taste
handful Pine Nuts

To make Soup:
Combine all ingredients except Water and EVOO in food processor or blender. Blend a bit and then with processor/blender running (careful, this part can get messy!), add Water. Then, add EVOO. Add Salt to taste.

To make Heaven:
Combine all ingredients and toss. Easier than you thought it would be, huh?

When you're ready, (get ready! it's really SO good), pour soup into pretty bowls. Add toppings. Devour and soar into the sky because your mouth is full of yummy wonderfulness.