Hebrew Word of the Week

Olah: Offering of rising or ascent. An offering made by fire unto YHWH, the highest order of sacrifice. Meaning ascention. It represents complete submission to YHWH's will because the ENTIRE offering is given to YHWH. Greek translation= holocaustos (holocaust/sacrifice).

Tuesday, December 31, 2013

Peppermint Mocha

Gotta try this one, too...

Been looking for a hot chocolate/coffee combo.  This one will give me a place to start.

(*See review below:)

Peppermint Mocha


Cook time
Total time
Warm up on a chilly day with this delicious peppermint mocha!
Author: 
Drinks
Serves: 1
Ingredients
  • ½ cup coffee
  • ½ cup canned coconut milk
  • ½ cup almond milk
  • ½ Tbs honey
  • 2 tsp unsweetened cocoa
  • 3-5 drops pure peppermint extract
Directions
  1. Brew your coffee.
  2. In a small saucepan heat the raw honey on medium low heat.
  3. Once the honey is melted add the cocoa and mix well until it is completely incorporated into a chocolate sauce.
  4. Add the milk an mix well.
  5. Add the coffee and mix.
  6. Heat for another minute or two and pour into a mug!
  7. You can drizzle a little more canned coconut milk on top and swirl. Enjoy!
photo courtesy mellowmomma

Review of this recipe:  This was so yummy...I may never have plain coffee again, okay, that's not true but here's the changes I made for my own personal preference.

1/2 cup coffee
1/2 cup coconut milk
1/4 cup cream
honey to taste
2 tsp carob powder
didn't try peppermint, yet! but I will:)

I placed everything in sauce pan except honey and heated it.  Carob doesn't like to dissolve well so you have to be sure it's all broken up before drinking it or you'll be drinking clumps.

Yum, so good!!

Monday, December 9, 2013

Kitchen Helpers

Veggie Pancakes

Here's a great way to use up your left overs...no one ever wants!

Vegetable Pancakes
SERVES: 2-3
 
INGREDIENTS
  • 2 cups shredded veggies (I like to use a mix including things like white potatoes, sweet potatoes, zucchini, yellow squash and/or carrots…whatever you have on hand)
  • 2 eggs
  • 1 tablespoon whole-wheat flour
  • ¼ teaspoon salt
  • Olive oil for cooking
  • Optional garnish: sour cream and/or applesauce
INSTRUCTIONS
  1. Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.
  2. Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
  3. Once the oil has heated up add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat.
  4. Transfer cooked pancakes to a plate lined with paper towels.
    Serve warm with sour cream and/or applesauce.

Home Made Lara Bars

These are yummy and so easy:)

Cashew Cookie Larabar
SERVES: 12 SQUARES
 
INGREDIENTS
  • 1 cup Medjool dates, pitted
  • 1 cup raw cashews
  • ¼ cup peanut butter
  • 1 tablespoon water
INSTRUCTIONS
  1. Combine dates, cashews, peanut butter and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
  2. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
  3. Slice into 12 even squares. For best results store in the fridge, although bars can be kept at room temperature.

4.9 from 10 reviews
Granola Larabar
SERVES: 8 SQUARES
 
INGREDIENTS
INSTRUCTIONS
  1. Combine granola, dates and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
  2. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
  3. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.

4.9 from 10 reviews
Peanut Butter Larabar
SERVES: 8 SQUARES
 
INGREDIENTS
  • 1 cup Medjool dates, pitted
  • ½ cup peanut butter
INSTRUCTIONS
  1. Combine dates and peanut butter in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
  2. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
  3. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.

4.9 from 10 reviews
Nut-free Larabar
SERVES: 8 SQUARES
 
INGREDIENTS
  • 1 cup seeds (sunflower seeds, pumpkin seeds, or mixture of both)
  • 2 teaspoons olive oil
  • Two big pinches salt
  • 1 cup Medjool dates, pitted
  • 1 ½ tablespoons water
INSTRUCTIONS
  1. Combine seeds with olive oil and salt and mix together thoroughly. Toast coated seeds in toaster oven, a pan on the stove (on low heat), or standard oven on 350 degrees F until slightly brown.
  2. Combine toasted seeds, dates and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
  3. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
  4. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.
Photos courtesy of www.100daysofrealfood.com

Asian Cole Slaw with Radish Sticks

This looks like a great Shabbat side dish to take to fellowship.

Asian Cole Slaw (with Radish MiniSticks!)
SERVES: 5 – 6
 
INGREDIENTS
  • 1 – 10 oz bag chopped coleslaw (about 3 cups)
  • 1 – 4 oz bag “Radish MiniSticks” (available at WalMart)
  • ⅓ cup chopped green onions
  • ⅓ cup chopped fresh cilantro
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons peeled, minced fresh ginger
  • 1 teaspoon fresh lime juice
  • Dash red pepper
  • Optional: Toasted sesame seeds for garnish
INSTRUCTIONS
  1. In a large bowl toss together the cole slaw, radish ministicks, green onions, and cilantro. Set aside.
  2. In a countertop blender (or using a handheld immersion blender) puree together the soy sauce, honey, vinegar, oil, ginger, lime juice and red pepper.
  3. Pour the dressing over the coleslaw mixture and combine until evenly coated. Garnish with toasted sesame seeds (if desired) and serve.

Saturday, December 7, 2013

Winter foraging teas

Winter Survival Teas

Many people are asking me now that it is winter what can a forager collect?  In many areas across the northern hemisphere there is a blanket of snow now and things may appear bleak, but there is some goodness to be had out there.  Whether you are a forager or a prepper, there’s a forest full of nutrition that can keep you alive if need be.

Pine Tea

Conifers (Pinus strobus and Pinus resinosa in particular) provide year round goodness that includes 136mg of vitamin C per one cup of pine needles. Pine needles also contain vitamins A, B1, B2, B3, calcium, iron, phosphorus, potassium, and sodium. If this isn’t enough, they also contain polyprenols, physterols and carotenoids and this makes pine tea a potent antioxidant health brew. The white pine (eastern and western) is so nutrient-rich it truly is a hard act to follow in the winter months for nutrients.

Spruce Tea

The most common spruce trees are the White Spruce (Picea glauca) and the Black Spruce (Picea mariana) and the needles, pitch, tips and twigs all can be used to make an herbal tea (and spruce beer too). This tea however should be avoided if you are pregnant.  Spruce has vitamin C, beta carotene, starch, and sugars.

Balsam Fir Tea

Balsam fir needles and twigs make a tea and like most trees mentioned in this blog, can be dried and ground into flour. Making a paste with this and water is survival food that will keep you alive. Balsam fir has vitamins C, B1, B2, B3, calcium, iron, phosphorus, potassium, sodium, beta carotene, protein and fibre.

Birch Tea

Small twigs and bark from the birch tree makes a tea, although not exciting in flavour (rather bland), it does provide some nutrients. Vitamins B1, B2, calcium, iron, magnesium, manganese and zinc is found in most birch trees.  They appear in higher quantities in the syrup (can be tapped like a maple tree in the spring).  White birch trees also contain betulinol, glycosides, flavonoids, saponins, sesquiterpenes, and tannins.
Chaga grows on birch trees; this is the healing process of a damaged birch tree. Chaga is typically found on older birch trees and generally on the east or west side of the tree.
The birch tree also contains a natural sweetener called xylitol. Xylitol was discovered by the Finnish and they began processing the inner bark to make toothpastes and mouthwashes. This is the main sweetener found in natural gums purchased in health food stores worldwide. Some research indicates that xylitol kills bacteria and reduces cavities.

Beech Tree Tea

The American Beech tree (Fagus grandifolia) grows in many areas and the twigs can be used to make tea. I’ve not been able to confirm the nutrient content of this tree however extract of the Beech tree is known to promote cell health.

Tamarack Tea

Tamarack (Larix laricina) is a member of the pine family and it is the only coniferous tree that loses its pine needles in the autumn.  The bark is generally used to make tea and is said to be best in the autumn after the needles have fallen off or in the spring. Small branches can be used as well. The Tamarack contains vitamin C.
Most trees also have medicinal qualities as well as nutrition. For example, the Tamarack is an anti-inflammatory, an astringent, disinfectant, diuretic, expectorant, immune stimulant, a laxative, and a tonic.
There are many other trees not mentioned here that hold a surprisingly high content of nutrition that can be enjoyed often or as survival food. For the forager, it makes life a little bit more challenging obtaining a harvest to bring home, but it can be done. This is reassuring news for the preppers as well knowing that trees not only can provide shelter and fire, they will nourish the body as well.
- See more at: http://www.ediblewildfood.com/blog/2012/12/winter-teas/#sthash.oAyROd0J.dpuf

Another Chai Recipe!!!

Winter Chai 1
Photo courtesy realfoodoutlaws.com

Winter Chai
Ingredients
  • 4 cups Darjeeling or Rooibos Tea
  • 1 cup cinnamon chips
  • 1 cup ginger
  • 1 cup cardamom pods
  • 1/2 cup whole cloves
  • 4 vanilla beans, cut into small pieces
Instructions
  • 1
    Mix all ingredients in a large bowl.
  • 2
    Scoop into individual tea tins and package as desired.
Label With The Following Brewing Instructions
  • 1
    To Brew: Place one teaspoon of chai in a tea ball or infuser with one cup of hot water. Steep for 15-20 minutes. Remove tea and sweeten with raw honey and add cream if desired.
real food outlaws http://realfoodoutlaws.com/

Crockpot Hot Toddy

Crockpot Hot Toddy Non-Alcoholic Mocktail Recipe
photo provided courtesy of elanaspantry.com

Crockpot Hot Toddy

  • 4 quarts water
  • herbal tea bags
  • 1-2 inches fresh ginger, thinly sliced
  • 4 cinnamon sticks
  • ⅓ cup honey
  • 2 lemons, sliced
  1. Place water, tea bags, ginger, cinnamon and honey in a crockpot on highest setting
  2. Steep for a couple of hours until hot
  3. Ladle into cups and add lemons when your guests arrive
Serves 12
*Elana's note: When making Hot Toddies, I’ve found it’s best to add the lemon at the end of the cooking process, as the rind can become bitter and over shadow the other flavors in this drink if the lemon is added to early.
I lightly sweeten this healthy beverage so that those looking to limit their intake of honey and other sugars can partake in it. I set out additional honey and stevia for guests (such as my boys) who want a sweeter Toddy.

Peppermint Hot Chocolate


This looks so yummy...Another, "I have to try it soon" recipe:)

peppermint hot chocolate dairy-free recipe

photo provided courtesy of elanaspantry.com


Peppermint Hot Chocolate

  1. In a saucepan bring coconut milk, water, and peppermint tea to a boil
  2. Reduce heat and simmer for 15 minutes
  3. Remove from heat and remove tea bags
  4. Stir in chocolate chips and honey, mixing until melted
  5. Pour into mugs
  6. Serve
Serves 2

Note to self:  I made the following changes to the above recipe and thought it was nice...
I used about half coconut milk and half water (for two servings, about a cup each or to desired thickness)
2 peppermint tea bags
between 1/4-1/2 dark chocolate chips
easy on the honey
It was a nice warm treat on a very chilly eve:)

Chai Tea; a recipe for the crock pot and company:)

Crock Pot Chai Tea Latte
 

An easy Chai Tea that can be pre-made in the crock pot for a warm drink on the go.
Recipe type: Drinks
Ingredients
  • 4 cups water
  • 4 cups coconut milk (store bought or well-filtered homemade)
  • 8 tea bags OR ½ cup loose leaf black tea or herbal tea. I use Raspberry Leaf.
  • 1-2 tsp stevia leaf
  • 8 thin slices of fresh ginger root OR ½ tsp dried ginger root (optional)
  • 6 cinnamon sticks
  • 8-10 whole cloves or ¼-1/2 tsp clove powder
  • 2 cardamon pods (optional but really good)
  • 1 teaspoon of real vanilla extract
  • Optional: 1 Tablespoon chamomile flowers and ½ tsp dried fennel seeds
Instructions
  1. Put water in crock pot and add herbs and spices (I really suggest using a cloth bag or reusable tea bag)
  2. Cook on high for 2-2.5 hours or on low for up to 6 (I’ve kept on low overnight). Add milk or coconut milk and stir until heated.
  3. Serve plain or topped with real whipped cream or the cream from a can of coconut milk. Can also be chilled and blended with ice and 2 TBSP coconut oil for an iced version!
  4. Enjoy!
Notes
TIP: Put all loose spices and herbs in a reusable tea bag or cloth bag to make straining easier. 


Cough Tea

Simple, Safe Cold and Cough Tea

Ingredients:
  • 1 tsp. mullein leaves and flowers
  • 1 tsp. fenugreek seeds
  • 1 c. water
Directions:
Boil water.  Add the mullein and fenugreek and allow it to steep for 10 - 15 minutes.  Strain, sweeten lightly with raw honey (if desired) and drink while hot.  Drinking hot seems to help open up the sinuses and clear them out, as well as relieve a sore throat.
Sometimes I make it much stronger and let it sit for an hour or two.  But, you should be aware that mullein can help you sleep.  I haven't noticed feeling drowsy while taking it, but I have noticed sleeping more deeply -- so don't take too much until you know how it affects you.  (I slept better with a much, much stronger drink than this one -- probably 1/4 c. or more of mullein in 1/2 c. water.)

Honey, Lemon and Coconut Throat and Cough Syrup Recipe



I'm really into home remedies right now...we've all been sick.  So, it's a good time to see which ones work and which don't.  I found this one at: www.weedEmandreap.com

I think you might also add a little cayenne for sore throats, maybe?

Good one to keep around especially for the kiddies...who are above 1 year old, of coarse!

Gonna mix some up:)




Tuesday, December 3, 2013













THIS...is good!  Sweet and creamy.  I have to say, it is a little work so you want to have it done ahead but it makes for a special treat.  This recipe, too, comes from:  http://www.keeperofthehome.org/2012/12/stephanies-homemade-salted-caramel-mocha-recipe-plus-20-more-holiday-treat-recipes.html

You won't be sorry you made this:)


Homemade Salted Caramel Mocha
I have long been a self-proclaimed coffee snob, and while I can easily walk away from candy, sodas, and most assorted desserts or sweets, fancy coffees just might be my downfall. I'm pretty sure that Starbucks created their Salted Caramel Mocha for the sheer purpose of tempting me beyond what I can handle.
Since I try to keep my sugar intake low, and avoid refined sugar in particular, I had to figure out how to make my own (besides the simple fact that I can make dinner for my family for the cost of one stinkin' mocha).
The coffee itself is not the fancy part. It's the caramel that makes or breaks it. Here's my fast, easy but scrumptious caramel recipe.

Caramel Sauce {Real Food Style}

  • 2 Tbsp butter (pastured, organic or cultured is best)
  • 4 Tbsp unrefined sugar like Sucanant or Rapadura. Using it in powdered form will give the best results.
  • 1-2 Tbsp heavy cream (raw is best)
1. Melt butter in small saucepan over low heat.
2. Add sugar and stir in with a small whisk. At first, the butter and sugar won't really mix.
Let it keep simmering while you stir every 30 seconds or so. After about 5 minutes, bubbles will begin to appear, and the butter and sugar will start to melt together. You'll know you've got it to the right spot when you stir it and it pulls away from the side of the pot, sort of like taffy, all stuck together.
3. Add the cream (I do one tablespoon at a time), and keep whisking until it's well incorporated. This will help to thin out your sauce and give it a lovely creaminess.
This sauce is best served warm. Drizzle it over your coffee, over ice cream, over cake, or anything else you can think of. I made some this morning to take pictures for this post, and my kids felt that their oatmeal was desperately in need of caramel sauce. I'm not so sure about the merits of caramel for breakfast (well, I could probably be convinced), but trust me, you'll want to pour it on anything you can think of.
If you want to make a large batch, you can store it in a jar in the fridge. When you want to use it, just warm it up by placing the jar in a pot of warm water and stirring it until it's smooth and pourable once again.

Now to Make Your Salted Caramel Mocha...

Make yourself some coffee. I mean, some dark roast, fair trade, strong coffee.
In the bottom of your mug, put 1 heaping tsp. cocoa powder, along with 1 Tbsp caramel sauce, and however much more sweetener you need. When I'm being good, I just add some stevia to sweeten it, but other times I add a drizzle of maple syrup or else a teaspoon of Sucanat.
Pour in your coffee, add some cream or milk of choice, and stir to dissolve all the sweeteners and cocoa.
Top your coffee with freshly whipped cream (none of that store-bought stuff in the can, ok? promise?).
Drizzle generously with caramel sauce, and then sprinkle with salt. I used the kosher version of Real Salt, because I like the larger granules, but you can use any good sea salt.